Probiotic and prebiotic

Probiotic and prebiotic (Edited by Ayan Santra)

1. SUBMITTED TO:Dr.Ranjeeta Bhari SUBMITTED BY:Arshpreet kaur CLASS:M.sc ( hons ) biotech 3 rd semester ROLL.No.19011005 TOPIC:PROBIOTICS AND PREBIOTICS

2. term comes from the Greek word pro, meaning “promoting” and biotic, meaning “life”. live micro-organisms, which, when administered in adequate amount produce beneficial effect to the host when taken orally”. probiotics

3. HISTORY: The concept of probiotics was first introduced by Noble prize winner, Elie Metchnikoff. He suggested that long and healthy life of Bulgarian peasants resulted from their consumption of fermented milk products. He himself introduced in his diet sour milk fermented with bacteria he called “Bulgarian Bacillus, later called as Lactobacillus delbrueckii subsp.” and found his health benefited The term ‘ probiotic ’ was first introduced in 1965 by Lily and Stillwell;

4. should not be pathogenic resistance to hydrochloric acid, bile and pancreatic juice. should have anti-carcinogenic activity. should produce lactic acid. should retain viability during storage and use. should stimulate the immune system of the body. should have the ability to colonize the gastrointestinal tract Properties

5. Competition for essential nutrients Production of antimicrobial factors Provide favorable environment for growth of other beneficial bacteria Production of short-chain fatty acids with anti_x0002_inflammatory properties mode of action

6. Yogurt Cheese that is NOT baked. Fermented milk. Kefir. Miso. Tempeh. Sauerkraut. Kim chi. Soy beverages and unfermented milk. Pickle sources

7. Yogurt Usually made from milk (rarely, from cream) inoculated with Streptococcus thermophilus and either Lactobacillus acidophilus or Lactobacillus bulgaricus. Turkish in origin application

8. Wellness Cereal Vive contains one billion CFUs of Lactobacillus acidophilus per serving Y akult Dairy Drink cultured dairy beverage Has citrus flavor Sold in single-shot containers that contain around 8 billion live and active Lactobacillus casei Shirota cells per bottle Kashi Vive Probiotic Digestive Wellness Cereal

9. Attune makes Wellness Bars , in three chocolate varieties and three yogurt and granola varieties. All products contain “more than 5 times the live active cultures in yogurt, with less sugar. • Attune Foods Chocolate & Granola bars :

10. •Rare cases cause bloating, diarrhea, abdominal pain. If in excess cause infection that require medical attentions. People having compromised immune system cause potential health problems like skin rash, fever, bloody stools etc. side effects

11. They defined prebiotic as nondigestible food ingrediant that benifically affect the host by stimulating growth of one or limited growth of bacteria in colon and thus improves the host health. HISTORY: In 1995,Glenn Gibson and Marcel Roberfroid introduced the prebiotic cocept . PREBIOTICS

12. Limited hydrolysis and absorption in the upper GIT(gastro-intestinal tract). Selective growth stimulation of beneficial bacteria in the colon. Immuno stimulation. Stimulation of beneficial flora that promotes colonization resistance. PROPERTIES

13. Increase a number of bifidobacterium and lactic acid bacteria. Effect on the metabolism of lipids. Suppression of putrefactive bacteria reduces chance of colon cancer increase bioavailabilty of minerals mode of action

14. INULIN Inulin is a dietary fibre that is found in many common foods such as leeks, kiwi, asparagus, onions, garlic, bananas, wheat, rhubarb, dairy products etc. There are several benefits of inulin apart from weight_x0002_management, it even increases calcium absorption, improved bone health.

15. group of connected simple sugars. Sources include onions and chicory root also garlic. It helps in the stimulate production of beneficial bacteria, minimal effect on blood sugar, also help strengthen the immune system. fructose oligosaccharide

16. XYLO-OLIGOSACCHARIDE They are naturally present in fruits, vegetables, bamboo, milk and honey. It help to improve blood sugar levels and fat absorption, re_x0002_establish normal colonic flora

17. GALACTO-OLIGOSACCHARIDE Galacto-oligosaccharides, otherwise called( GOS), are found naturally in breast milk but are added to foods such as infant formula, fruit drinks, dairy products, breakfast cereals and biscuit crackers.

18. CHICORY ROOT: JERUSALEM ARTICHOKE: GARLIC ONION: LEEKS: . BANANAS: . COCOA: SOURCES OF PREBIOTICS

19. CARDIOVASCULAR DISEASE: chance reduces COLON CANCER chance reduces DIARRHEA: prevent and treat diarrhea IRRITABLE BOWEL SYNDROME(IBS) reduced IMMUNE RESPONSE boosting ALLERGY prevention BENEFITS OF PREBIOTIC AND PROBIOTIC

20. Excessive consumption prebiotics can cause the abdominal discomfort and distension as well as significant levels of flatulence. The Nutrition Information Centre of south Africa’s University of Stellenbosh,recommends that daily consumption of prebiotics should be below 20grams. ADVERSE EFFECTS OF PREBIOTICS

21. www.google.com references