Simple and easy description

3. The term probiotics comes from the Greek/Latin word pro,
“before, forward”, and bios, or “life”----thus probiotics are life
-promoting. In this case, we use the term probiotics to refer to
beneficial bacteria. Probiotics are defined as living
microorganisms, principally bacteria, that are
safe for human consumption and, when ingested in sufficient
quantities, have beneficial effects on human health, beyond
basic nutrition.

4. Accordion to the currently adopted definition by
FAO/WHO, probiotics are: “Live microorganisms
which when administered in adequate amounts
confer a health benefit on the host”.
The most common type of these beneficial bacteria
are Lactobacilli and Bifidobacteria.

5. Probiotics term coined in 1965 by Lilly and Stillwell .Probiotics,
which means “for life” was meant to contrast “antibiotics”
popularly prescribed and known to also destroy beneficial
organisms and impact the immune system. At the start of 20th
century, Russian Noble prize winner and father of modern
immunology, Elie Metchnikoff, a scientist at the Pasteur
Institute, was the first to conceptualize “Probiotics”.

6. •They are able to survive the passage through the digestive system.
•Able to attach to the intestinal epithelia and colonize.
•Able to maintain good viability.
•Able to utilize the nutrients and substrates in a normal diet.
•
•Non- pathogenic and non-toxic
•Capable of exerting a beneficial effect on the host.

8. • YOGURT
About 80% of the population use yogurt for direct consumption or as a food
supplement daily. Made from milk inoculated with Streptococcus thermophilus,
Lactobacillus acidophilus, Lactobacillus bulgaricus for conducting lactic acid
fermentation.
 Available in innumerable forms and flavors.
I. Low fat chocolate yogurt
II. Drinkable fruit-flavored goat yogurt

9. • CHEESE
 The high protein content provides probiotic bacteria with a good buffering
protection against the high acidic condition in the gastrointestinal tract and
thus, enhances probiotic bacterial survival throughout gastric transit.
 Chedder cheese is a good carrier to deliver Enterococcus faecium into the
gastrointestinal tract of humans.

10. • ICE CREAM
• Probiotic cultures are also incorporated into ice creams.
• Ice cream being relatively high in pH (5.5 to 6.5) leads to and
increased survival of probiotic bacteria upon storage.

11. • KEFIR
 kefir is a traditional popular beverage consumed in Central
Asia and Middle East countries. It is produced by fermenting
milk with kefir grains. It usually contains lactose fermenting
yeasts, lactobacillus, lactococcus and acetic acid bacteria. Kefir
is rich in vitamins B1, B12, folic acid, vitamin K, and biotin, as
well as calcium, magnesium, and phosphorus.

12. • SOYA BASED PRODUCTS
 Soybeans are typically high in phytic acid, a plant compound that
impairs the absorption of minerals like iron and zinc.
 Fermentation lowers the amount of phytic acid, which may
increase the amount of minerals your body can absorb. It
includes the following products.

13. 1. MISO
 It is made by mixing soybeans with other ingredients, such as barley, rice
and rye. Miso is a good source of protein, fiber and various vitamins,
minerals and plant compounds, including vitamin K, manganese and
copper
2. NATTO
 Natto is a fermented soy product that is a staple in Japanese kitchens.
it contains a high amount of vitamin K2, which may help prevent
osteoporosis and heart attacks.

14. 3. Tempeh
 Tempeh serves as a popular, high-protein substitute for meat. It
contains a decent amount of vitamin B12, a nutrient found
mainly in animal products.
4. Kampuchea
 It is made by adding specific strains of bacteria, yeast and suger
to black or green tea, then allowing it to ferment for a week or
more . Kampuchea is rich in tea polyphones and acetic acid,
which have both been shown to suppress the growth of undesirable
bacteria and yeast as well as helped prevent the growth and spread
of cancerrous cells. It is available in several fruit flavours in market.

15. First probiotic juice launched
in the fall of 2007 by Next Foods.
Goodbelly, organic fruit juice-
base probiotic beverage, contains
L.plantarum, has effects on irritable
bowel syndrome.
 Three initial flavors include Brilliant
Blueberry, Peach Mango and Strawberry Rosehip.

16. All products contain “more than 5 times the live
active cultures in yogurt , with less sugar.

17.  An organic non-dairy , rice “yogurt” with whole grains and live,
active cultures, including Lactobacillus bulgaricus, Streptococcus
thermopiles acidophilus and Bifidobacterium bifidum.

18. • Effects of Probiotics are strain specific.
• Strain identity is important to link a strain to a specific health effect as well as to
enable accurate surveillance and epidemiological studies.
• Both phenotypic and genotypic tests should be done using validated
standard methodology.
• Nomenclature of the Bacteria must conform to the current, scientifically
recognized names as per the International Committee on Systematic of
Prokaryotes (ICPAS)

19. 1. Improvement of Lactose digestion.
 Beta-galactosidas >lactose > lactic acid
2. Prevention of colon cancer
 Prevents breakdown of B- glucuronidase
3. Cholesterol lowering ability.
 LAB > breakdown bile in the gut > inhibits its re- absorption

20. 4. Lowering Blood pressure.
 Consumption of milk fermented with various strains of LAB may result
in modes reductions in blood pressure, due to the ACE inhibition –like
peptides produced during fermentation.
5. Improves immune Function and Prevents Infections.
 Competitive binding.
 Increase > IgA-producing plasma cells, phagocytosis.

21. 6. Reduces Inflammation.
 Stimulates immune response and serum IgE levels cytokine response.
 Modulates inflammatory and hypersensitivity responses .
7. Improves Mineral Absorption.
 Aids absorption of minerals, epically calcium, due to increased intestinal
acidity.
 Corrects the mal-absorption of trace minerals.

22. Antibiotics
Alcohol
consumption
Stress
Destroy the gut
micro flora
Emergence of
antibiotics
resistant strains
Problem in
digestion
Problems in
absorption of
nutrients in
the body

23. •People who suffer from yeast infections of any kind, including athlete’s foot , jock
itch , vaginal yeast infections and nail fungus.
•People with weak immune system , frequent respiratory infections and congestion
•People with food or respiratory allergies.
•People suffering from inflammatory disorders , constipation or intestinal
infections.

25. • Rare cases cause bloating, diarrhea, abdominal pain.
• Causes potential health problems like skin rash, fever, bloody
stools etc.
• Sometimes interact with immunosuppressive drugs leading to
life threatening conditions. So people taking such drugs
should avoid it.

26.  Probiotics + Prebiotics
Foods containing the combination of probiotics and Prebiotics
are referred to as synbiotics.
 Improved survival in upper GIT.
Synbiotics are supplemented with dairy foods, fortified foods or
in the form of
 tablets, freeze dried products.

27. Future Horizon of Prebiotic
Use
• OBESITY
• Preliminary research has shown that use of probiotic can decrease the
risk of obesity and related metabolic diseases.
• This is done by beneficial changes in the gut microbiota, lower insulin
resistance and they provide the sense of fullness.

28. Depression and anxiety
• The responses to current antidepressants treatments are inadequate in
two-third of patients whereas the use of probiotics show promising signs
to alleviate depression.
• A study conducted by Swiss researchers at the University of Basel found
that high dose probiotics can reduce the symptoms of depression .

29. Migraine
• Multispecies probiotics supplement given to patients
suffering from migraine has shown to reduce the
severity and frequency of migraine attacks.

30. • Due to many benefits of probiotics in the absence of any risk, they
have become a useful tool for the medical; community. They not only
boost the functioning of the immune system, they naturally aid in
bad bacteria by supplying the body with enough good to keep
he body in symbiosis. Unlike most traditional therapies for disease and
illness, there are no or less side effects or risks associated with them,
nor is there a risk of overdose that leads to the need for a prescription,
or the monitoring of a physician.