lecture_1._probiotics_prebiotics_lecture.ppt

At the start of the 20th century, Russian noble prize winner and father of modern immunology, Elie Metchnikoff, a scientist at the Pasteur institute, was the first conceptualize “probiotics”.


In 1907 Metchnokoff proposed that the acid producing bacteria in fermented milk products could prevent “fouling” in the large intestine and if consumed regularly, lead to a longer, healthier life.

In early 1930’s, in Japan, Minoru shirota developed a fermented milk product called Yakult (probiotic yogurt like product made by fermenting a mixture of skimmed milk with a special strain of Lactobacillus casei shirota).

Probiotic term coined in 1965 by Lilly and StillwellThe human gastrointestinal (GI) tract is a highly specialised ecosystem that has evolved over
time, both physiologically and microbiologically. At least in part, this is a consequence of the
host and environmental pressures that it must counteract in order to maintain eubiosis. The
GI tract is one of the most diverse and metabolically active organs in the human body. The
human gut and its microbiota cannot be realistically considered as separate entities as they
represent a dynamic biological system that has co-evolved from birth. The human GI tract
is composed of highly adapted regions for mediation of its diverse functions, many of which
impact markedly upon host health and welfare. Physiological considerations in each unique
region infl uence the degree and type of colonisation and initial colonisers also modify the
physiological conditions therein. This results in the development of distinct microhabitats
along the length of the GI tract, which infl uence metabolism, protection and immune stimulation.
Such effects are both local and systemic as the GI tract is connected to the vascular,
lymphatic and nervous systems. The ability of the gut to sustain its benefi cial microbiota,
against harmful or opportunistic microbiota, in a desirable community structure, is critical
for host health and reduction of disease risk. The focus of this chapter is to discuss how the
complex interplays between the human GI tract and its indigenous microbiota affect host
health and how certain benefi cial microbial species, with their potential for manipulation,
are crucial to this processThe human gastrointestinal tract is sterile up until birth, when microbial colonisation begins
during the delivery process. The inoculum may be largely derived either from the mother’s
vaginal or faecal fl ora (in a conventional birth) or from the environment (in a caesarean
delivery).Hence, the microbiota that colonise the newborn tract are acquired post-natally.
This is of extreme importance in the choice of delivery, as newborns delivered by caesarean
section are exposed to a different microbiota than that of a vaginal delivery. Bacterial
populations develop progressively during the fi rst few days of life; facultative anaerobes
predominate initially and create a reduced environment that allows for the growth of strict

1. PROBIOTICS

2. Some Definitions
•Probiotic: Live microorganisms which, when
administered in adequate doses, confer a health
benefit on the host (FAO 2001)
•Prebiotic: A prebiotic is a non-viable food
component that confers a health benefit by
modulation of the gut microbiota (FAO 2007)
•Synbiotic: A product that contains both probiotics
and prebiotics

3. Some More Definitions
•Inulin: Inulin is a type of prebiotict that helps the probiotics
to work better and stimulates their growth. Inulin is the most
widely popular prebiotic. Inulin is present naturally in many
plant foods such as bananas, artichokes, garlic, rye, barley,
asparagus, chicory and wheat. ريعشلاو رادنوشلاو موثلاو فوشرخلا
حمقلاو ةيربلا ءابدنهلاو نويلهلاو
•CFUs: stands for colony-forming unit. It is the way
probiotics are measured.
•Genus, species and strain: acidophilusDDS-1. In this name
the genus is Lactobacillus, the species is acidophilus, and the
strain is DDS-1. Not every bacteria will have a strain label.
•Culture: artificially grown colony of live microorganisms
such as bacteria in a clinical laboratory, usually for a
scientific purpose.
•Dysbiosis:condition when good and bad bacteria are out of
balance in your body. Dysbiosis can occur when you are
taking oral antibiotics. You have to take probiotics to correct
this problem.

4. HISTORY
Elie Metchnikoff

5. •At the start of the 20
th
century, Russian noble prize winner and
father of modern immunology, ElieMetchnikoff, a scientist at the
Pasteur institute, was the first conceptualize “probiotics”.
•In 1907 Metchnokoffproposed that the acid producing bacteria in
fermented milk products could prevent “fouling” in the large
intestine and if consumed regularly, lead to a longer, healthier life.
•In early 1930’s, in Japan, Minoru shirotadeveloped a fermented
milk product called Yakult (probiotic yogurt like product made by
fermenting a mixture of skimmed milk with a special strain of
Lactobacillus caseishirota).
•Probiotic term coined in 1965 by Lilly and Stillwell.

6. Newborn Microbiota
Initially depends on
•Mother’s microbiota maternal vaginal and intestinal flora constitutes the source of
bacteria, which colonizes the intestine of new born.
•Mode of deliver
•Birth environment
•Rarely genetic factors
•After infantry probiotics supplied from raw foods; such as lactic acid fermented
foods such as yogurt, cheese and probiotic supplements.

7. Factors affecting the intestinal micro
ecosystem
•Antibiotics and other drug intake
•Microbial infections
•Diet (highly processed, low fiber foods)
•Chronic diarrhea
•Stress
•Chlorinated water
•Radiation and chemotherapy
•Colonic therapies for detoxification

8. Characteristics of Effective Probiotics
Able to survive the passage through the digestive system.
Able to attach to the intestinal epithelia and colonise.
Able to maintain good viability.
Able to utilise the nutrients and substrates in a normal diet.
non pathogenic and non toxic.
Capable of exerting a benificial effect on the host.
Stability of desired characteristics during processing, storage
and transportation.
Anti-inflammatory, antimutagenic, immunostimulatory.

10. Advantages
Produce lactic acid-lowers the pH of intestines and inhibiting bacterial
villains such as Clostridium, Salmonella, Shigella, E. coli, etc.
Decreasesthe production of a variety of toxic or carcinogenic
metabolites.
Aid absorption of minerals, especially calcium, due to increased intestinal
acidity.
Production of β-D-galactosidase enzymes that break down lactose.
Produce a wide range of antimicrobial substances -acidophilin and
bacteriocin etc. help to control pathogenic bacteria .
Produce vitamins (especially Vitamin B and vitamin K)
Act as barriers to prevent harmful bacteria from colonizing the intestines

11.  Colon cancer –Certain probiotics (Lactobacillus
bulcaricus)may help prevent colon cancer by
preventing the breakdown of enzymes (β-
glucuronidase)that contribute to the growth of cancer
causing agents.
Lowering cholesterol -a range of LAB able to break
down bile in the gut, thus inhibiting its reabsorption
(which enters the blood as cholesterol)
Blood pressure reduction -Consumption of milk
fermented with various strains of LAB may result in
modest reductions inblood pressure, due to the ACE
inhibition-like peptides produced during fermentation.
Probiotics and Disease Prevention/Treatment

12. Antibiotic associated diarrhea(AAD)-
1.Results from an imbalance in the colonic microbiota
2.Probiotic treatment can reduce the incidence and severity of AAD
3.Efficacy of probiotic AAD prevention is dependent on the probiotic strain(s)
used and on the dosage.

13. Treat Allergy
1.Degradation/structural modification of enteral
antigens.
2.Normalization of the properties of aberrant indigenous
microbiota and of gut barrier functions.
3.Regulation of the secretion of inflammatory mediators,
and promoting development of the immune system.
4.Prevents food allergy by promoting endogenous barrier
mechanisms and alleviating intestinal inflammation.
5.Stimulating immune response and reduction of serum
IgElevels.
6.Reduction of Th2 cytokine response.

14. Probiotic Strains
Lactobacillus species
•L. acidophilus
•L. plantarum
•L. casei subspecies rhamnosus
•L. brevis
•L. delbreuckii subspecies bulgaricus
Bifidobacteriumspecies
•B. adolescentis
•B. bifidum
•B. longum
•B. infantis
•B. breve

15. Others
•Streptococcus salivarius ssp.thermophilus
•Lactococcus lactis ssp.lactis
•Lactococcus lactis s ssp.cremoris
•Enterococcus faecium
•Leuconostoc mesenteroides ssp.dextranicum
•Propionibacterium freudenreichii
•Pediococcus acidilactici
•Saccharomyces boulardii

16. Intestinal Microflora: Location & Prevalence
Rare in the esophagus
Uncommon in the stomach
primarily gram (+)
10
2
-10
4
10
5
in the jejunum –primarily aerobes
10
10
–10
12
in the colon
primarily anerobes
1000 x more anerobes than aerobes

17. Probiotic Consumption
Minimum Consumption: 100g of a probiotic food with 10
7
cfu/ g.
most probiotics do not permanently adhere in the
intestine, but exert their effects as they metabolize and
grow during their passage through the intestine
(colonization).
Thus, daily consumption of these bacteria is probably the
best way to maintain their effectiveness

18. Probiotic Foods
Yogurt
1.Usuallymade frommilk(rarely(notofen),from
cream)inoculatedwithStreptococcus thermophilus
andeitherLactobacillusacidophilusorLactobacillus
bulgaricus.
2.Turkishinorigin
3.Availableininnumerableformsandflavors
A. Low-fatchocolateyogurt
B. Drinkablefruit-flavoredgoatyogurt
C. Neon-coloredyogurtinsqueezetubes

19. FrozenYogurt
1. LaLoo’s Goat’s Milk Frozen Yogurt,
Juices
1.First probiotic juice launched in the fall of 2007 by
Next Foods.
2.Goodbelly, organic fruit juice-based probiotic
beverage , contains L.Plantarum299 has effects
on irritable bowel syndrome
3.Three initial flavors include Brilliant Blueberry,
Peach Mango and Strawberry Rosehip

20. Attune Foods:Chocolate/Granola Bars
1.Attunemakes WellnessBarsinthreechocolate
varietiesandthreeyogurtandgranolavarieties.
2.Allproductscontain“morethan5timesthelive
activeculturesinyogurt,withlesssugar.
KashiViveProbioticDigestiveWellness
Cereals
1. VivecontainsonebillionCFUsof
2. Lactobacillusacidophilusperserving.

21. YakultDairyDrink
1.Probiotic,cultureddairybeverage
2.Hascitrusflavor
3.Soldinsingle-shot
4.containersthatcontainaround8billionliveand
activeLactobacilluscaseiShirotacellsperbottle

22. RiceraRice Yogurt
An organic, non-dairy, rice “yogurt” with whole grains
and live, active cultures, includingLactobacillus
bulgaricus, Streptococcus thermophilus, Lactobacillus
acidophilus and Bifidobacteriumbifidum.

23. Dosage Forms….For the Military
Standard forms:
•Capsules
•Sticks
•Powder blends
•Chewable tablets
Individual customization:
•Capsules
•Sticks
•Chewable tablets
•Sachets
•Tablet

24. Food Better Choice
DUE TO-
•synergistic effect between components of foods and probiotic cultures.
•The natural buffering of stomach acid by food also enhances the stability
of consumed probiotics.
•Dairy products containing probiotics provide a number of high quality
nutrients including calcium, protein, bioactive peptides, sphingolipids, and
conjugated linoleic acids.
•incorporating foods containing probiotics into daily food choices can
become a lifestyle habit

25. Quiz….Be careful, it has marks!
How Bacteria can avoid the stomach acid? This stomach
acid will kill potentially everything that is entering the
stomach. Its pH is very low that mean it is highly acidic.
Using your previous knowledge discuss:
1.What can be done to minimize the killing of
probiotics by the stomach?
2.Do you think taking the probiotics empty stomach is
a wise approach?
3.Do you think some foods that can do the trick?
4.How the commercial probiotics supplements are
prepared to solve this problem?

26. Multi-Probiotics
Research emerging on potential health benefits of multiple probiotic strains as a health supplement as
opposed to a single strain.
1. Multibionta
Lactobacillus gasseri PA16/8, Bifidobacterium bifidum MF20/5, Bifidobacterium longum SP07/3
2.Acidophilus Pearls
Lactobacillus acidophilus, Bifidobacterium longum
3.Kyo-Dophilus
Lactobacillus acidophilus, Bifidobacterium bifidum, Bifidobacterium longum
4. Symprove live activated probiotic
Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus Casei, var. Rhamnosus, Enterococcus
faecium, all in active state not freeze-dried

27. Side Effects of Probiotics
•Rare cases cause bloating, diarrhea, abdominal pain.
•If in excess cause infection that require medical attentions.
•People having on underlying disease or compromised immune system
cause potential health problems like skin rash, fever, bloody stools
etc.
•Sometimes interact with immunosupressive drugs leading to life
threating cnditions. So people taking such drugs should avoid it.

28. Prebiotics
•A prebiotic is a nondigestible component which beneficially affects
the host by selectively stimulating the growth and/or activity of one
or a limited number of colonic bacteria, thereby improving the health
of the host .
•Examples-insulin, garlic, onions,, Asparagus, whole wheat, ote, barley

30. Characteristics of Prebiotics
•Should not be hydrolysed or absorbed in the upper part of G.I tract.
•Should be a selective substrate for one or a limited number of
potentially bacterial commercial to the colon culture protagonist.
•Should be able to alter the colonic microflora towards a healthier
composition or selectively stimulates the growth and or activity of
intestinal bacteria associated with health and well being.
•Should help increase the absorption of certain minerals such as calcium
and magnesium.
•Favourable effect on the immune system and provide improved
resistance against infection.

31. Synbiotics
•PROBIOTICS + PREBIOTICS
•Foods containing the combination of probiotics and
prebiotics are referred to as synbiotics.
•Improved survival in upper GIT and more efficient
implantation.