4. PREBIOTICS
Term identified & named by Gibson & Roberfroid (1995)
Substance promote growth or activity of microorganisms
4
5. DEFINITION
‘A nondigestible food ingredient that beneficially affects the host by
selectively stimulating the growth and ⁄ or activity of one or a limited
number of bacteria in the colon and thus improves health’.
(Gibson and Roberfroid,1995)
‘Prebiotics are selectively fermented, dietary ingredients that result in
specific changes in the composition and/or activity of the gastrointestinal
microbiota, thus conferring benefits upon host health’.
(Roberfroid, 2007)
5
6. (Contd..)
‘Prebiotics are mostly fibers that are non-digestible food ingredients and
beneficially affect the host’s health by selectively stimulating the growth
and/or activity of some genera of microorganisms in the colon, generally
lactobacilli and bifidobacteria’.
(DeVrese and Schrezenmeir, 2008)
According to Gibson et al., (2004) prebiotic should fulfil three criteria:
1. Escape digestion and absorption
2. Get fermented in the colon
3. Enhance the growth of probiotics
6
7. SOURCES
Breast milk
Soybeans
Chicory roots
Raw oats
Unrefined wheat
Raw garlic
Raw and cooked Onions
Raw asparagus
Beans
Bananas
Barley
7
9. PROPERTIES
Should not hydrolysed or absorbed in upper GI tract
Able to alter colonic microflora towards a healthier composition
Stimulates the growth & activity of intestinal bacteria associated with
health
Increase the absorption of calcium & magnesium
Favourable effect on the immune system & provide improved resistance
against infection.
9
10. Contd..
Stability under acidic conditions in the stomach & the small colon
Resistance to enzymatic digestion
Increase folate & B vitamins
Selective stimulation of growth of probiotics
Eliminate of excess substance such as glucose & cholesterol, favoring only
the absorption of substances need
Contribution to control of obesity
10
11. HEALTH BENEFITS
In GI diseases
Used as food ingredients to maintain or restore a ‘healthy’ gut microflora.
It increased intestinal levels of bifidobacteria (and sometimes lactobacilli)
in human.
Decreasing bad , unwanted bacteria in gut.
May reduce intestinal infection
Fructooligosaccharide- treats diarrhoea and reduces the inflammation and
clinical symptoms of IBD
11
12. In Hypertension
Administration of prebiotics has been a highly acceptable
approach for the management of hypertension.
It is via the lowering of triglycerides and LDL cholesterol and
increasing HDL cholesterol.
12
13. In cancer
Protective effects of prebiotics on cancer have emphasized on
the oligofructose based prebiotics(fructo oligosaccharides &
inulin)
It is by inhibiting cancer cell formation by improving digestion
and the overall environment of the gut microflora.
Also reduce the pH of the colon and help support the
production of butyrate- a short chain fatty acid that has been
linked to cancer cell apoptosis
13
14. In obesity
Obesity - complex metabolic disorder with impairments in lipid and
carbohydrate metabolism.
Prebiotics alter blood lipid profiles by binding cholesterol & bile acids in the
upper gut, increasing sterol excretion & causing a bulking effect in the
intestine improving satiety.
Increase of calcium and magnesium absorption
Stronger bones- increased bone density
Enhanced and strengthened immune system
Increased good bacteria in the gut
Improving laxation or regularity by increasing stool bulk
Reduce post prandial blood glucose levels
14
15. Limitations
Optimum level 0.3-0.4g/kg/day
Consumption of very higher doses of the recommended
level causes
Flatulence
Abdominal pain
Bloating
Cramps
Diarrhoea
15
16. PROBIOTICS
The term probiotic derived from greek word “ for life”.
It was first coined in 1965 by Lilley and Stillwell.
According to WHO & FAO probiotics can be defined as “live
microorganisms which when administered in adequate amounts confer a
health benefit to the host”.
16
17. Contd..
It is a mono or mixed cultures of live microorganisms which when
consumed by man or animal, affects beneficially the host by improving the
properties of indigenous microflora.
(Huisint and Shortt, 1996).
Probiotics are viable microbial food supplements which beneficially
influence the health of the host.
(Schrezenmeir and De Vrese ,2001).
17
21. Competition for Nutrients
Probiotics may compete for nutrients, which is otherwise
consumed by pathogenic organisms.
Competition for Adherence
• Probiotic bacteria compete with invading pathogens for
binding sites to epithelial cells
21
22. Stimulate immunity
• Some bacterias such as L.casei stimulate immunity
Direct antimicrobial effect
• Releases some antimicrobial peptides such as defensins and
cathelicidins
• They prevent epithelial invasion
• Display antimicrobial activity against a wide variety of
bacteria, fungi and some viruses
22
23. PROPERTIES
Safe to the host
Non pathogenic and non toxic
Resistance to hydrochloric acid, bile & pancreatic juice
Have anti-carcinogenic , anti-diarrhoeal, anti-diabetic, anti-
hypertensive, anti-inflammatory activity
Retain viability during storage & use.
Produce lactic acid
Stimulate immune system of the body
Have the ability to colonize the GI tract.
23
24. HEALTH BENEFITS
In Cardiovascular system
The use of probiotic lactobacillus bacteria helps to reduce serum
cholesterol.
May be due to the production of hydroxymethyl glutarate which
inhibit hydroxyl methyl glutaryl CoA reductase required for the
cholesterol synthesis
Anti-diabetic effect
L.acidophillus and L.casei delay the onset of glucose intolerance,
hyperglycemia, hyperinsulinemia, dyslipidemia and oxidative
stress.
24
25. Contd..
Effect on brain
Probiotic strains have a positive effect on patients with
Alzheimer’s disease.
Anti cancer property
It have anti-tumour activities due to inhibition of tumour
cells, destruction of carcinogens and activation of host
immune system.
Effect on GI tract - (Irritable bowel syndrome,
Constipation, diarrhoea, lactose intolerance)
25
26. Effect on urogenital infections
Presence of Lactobacilli in the urogenital microflora in the
healthy women helps to prevent urogenital tract infections,
bacterial vaginosis & many other genital infections.
Kidney stone
Oxalobacter formigenes is a Gram-negative, anaerobic
bacterium that metabolizes oxalate in the intestinal tract.
The absence of O. formigenes could permit more absorption of
dietary oxalate in the colon and decreased secretion from
endogenous sources, resulting in higher oxalate excretion in
the urine and thus predisposition to calcium oxalate calculus
formation
26
27. Hepatic encephalopathy
Probiotics disrupt the pathogenesis of hepatic encephalopathy
Anti pathogenic effect
It is performed by:-
increasing antibody production
protection of the mucosal epithelium against pathogen
invasion by blocking adhesion sites
reduction of gut pH blocking of toxin receptor sites
secretion of antibacterial compounds (bacteriocin)
27
28. Other Advantages
Lactic acid lowers Ph of intestine & inhibiting bacterias
such as clostridium, salmonella, shigella, E.coli etc….
Aid absorption of minerals especially Ca due to increased
intestinal acidity
Produce vitamins such as vit B and vit k
Production of Beta-D- galactosidase enzyme that break
down lactose
Produce wide range of antimicrobial substances –
acidophillin and bacteriocin
28
29. Viability of Probiotic strains
Viability of probiotic microorganisms, namely, the number of
viable and active cells per g or mL of probiotic food products at
the moment of consumption is the most critical value of these
products, because determines their medicinal efficacy.
(Khorbekandi et al., 2011)
Maintain consumer confidence in probiotic products, it is
important to ensure a high survival rate of the bacteria during
the production of product as well as over the product shelf life.
(Saxelin et al., 1999)
29
30. Contd..
For positive effect in intestinal tract, some specific requirements regarding
food products should be fulfilled:
1. Probiotics need to resist the manufacturing process.
2. They should remain viable during the storage period in the commercial
products until the end of the shelf-life.
30
The concentrations of 106 and 107-108 cfu mL-1 (cfu g-1) respectively, have
been accepted as the minimum and satisfactory levels. Probiotic products
should be consumed regularly with an approximate amount of 100 g d-1 in
order to deliver about 109 viable cells into the intestine.
(Karimi et al., 2011;Mohammadi et al., 2011; Vinderola et al., 2000)
31. Contd..
Probiotic products need to be supplemented with additional ingredients to
support the viability throughout processing, storage, distribution, and
gastrointestinal tract to reach the colon.
(Kailasapathy,2000)
Inulin, oligosaccharides, and fructooligosaccharides (FOS) have good
impacts on the probiotics viability.
Retention of viability of Bifidobacteria and L. acidophilus greater in
fermented milk with raffinose.
(Martinez et al.,2006)
31
33. Application of Probiotic strains
In food Products
Dairy-based probiotic foods
Milk and its products is good vehicle of probiotic strains (sour & fresh
milk, yogurt, cheese)
Dairy products play important role in delivering probiotic bacteria to
human, as these products provide a suitable environment for probiotic
bacteria that support their growth and viability.
(Ross et al.,2002)
Factors affecting for probiotic application-
1. Viability of probiotics in dairy
2. Physical, chemical and organoleptic properties of final products
3. Probiotic health effect
33
34. Drinkable fresh milk and fermented milks
First commercialized probiotic products.
Probiotic bacteria used in the manufacture of dairy
beverages, L. rhamnosus GG is the most widely used.
Dairy beverages contain probiotic bacteria is available
in the market including: Acidophilus milk, Sweet
acidophilus milk, Bifidus milk, Acidophilus
buttermilk,ProViva & others .
.
34
35. Yogurt
One of the original sources of probiotics.
It is produced using a culture of L. delbrueckii subsp.
bulgaricus & Streptococcus salivarius subsp.
thermophilus bacteria.
Factors affecting for survival of Lactobacillus and
Bifidobacterium spp. in yogurt include : strains of
probiotic bacteria, pH, presence of hydrogen
peroxide & dissolved oxygen, concentration of
metabolites, buffering capacity of the media as well
as the storage temperature
35
36. Cheese
Cheese was introduced to probiotic industry in 2006.
Probiotics in cheese were found to survive the passage through
the simulated human gastrointestinal tract & significantly
increase the numbers of probiotic cells in the gut.
It has relatively low recommended daily intake & need
relatively high inoculation level of probiotics.
Fresh cheese has high recommended daily intake, which serve
as a food with a high potential to be applied as a carrier for
probiotics.
36
37. Other dairy based products
Include quark, chocolate mousse, frozen fermented
dairy desserts, sour cream, and ice cream can be good
vehicles of probiotics.
Chocolate mousse is good vehicle for L. paracasei.
Probiotic cultures do not modify the sensory
characteristics of the ice-creams and frozen desserts
also these products hold good viability for probiotics
during the product storage period.
37
38. Non dairy based probiotic products
Vegetable-based probiotic products
Fermented vegetables can offer a suitable media to deliver
probiotics.
low incubation temperature of vegetable fermentation suit for
the introduction of the traditional L. acidophilus &
Bifidobacterium probiotic bacteria.
Probiotic of L. rhamnosus, L. casei and L. plantarum are better
adapted to the vegetable during fermentation .
Egs: Carrot juice, tomato juice and cabbage juice
38
39. Fruit-based probiotic products
The fruit juices contain beneficial nutrients that can be an
ideal medium for probiotics.
Offflavors caused by probiotics may be masked by
adding 10% (v/v) of tropical fruit juices, mainly
pineapple, but also mango or passion fruit.
Egs: Noni juice, Pomogranate juice and cashew apple
juice
39
40. Cereal-based probiotic products
It have health-benefiting microbes and potentially prebiotic
fibers.
Cereals are good substrates for the growth of probiotic strains
and due to the presence of non-digestible components of the
cereal matrix, also serve as prebiotics .
Due to the complexity of cereals, a systematic approach is
required to identify the factors that enhance the growth of
probiotic in cereals.
Egs : Oats & maize products
40
41. Meat-based probiotic foods
Probiotic applications are restricted to fermented meats.
LAB are the most common used starter culture in meat
which produce lactic acid from glucose or lactose.
Dry sausages are non heated meat products, which may be
suitable carriers for probiotics into the human
gastrointestinal tract.
Egs : Dry sausage and fermented fish products (Ngari,
Hentak &Tungtap )
41
42. Symbiotics
Synbiotics - combination of probiotics and prebiotics
Concept was first introduced as mixtures of probiotics &
prebiotics that beneficially affect the host by improving the
survival & implantation of live microbial dietary
supplements in the GI tract
The combination of suitable probiotics and prebiotics
enhances the survival and activity of the organism.
42
Microflora bacteria and microscopic algae and fungi, especially those living in a particular site or habitat.
Normal microflora can be found in many sites of the human body including the skin (especially in moist areas) respiratory tract (particularly nose), urinary tract anf the digestive tract (primarily the mouth and the colon)
The vast majority of bacteria live in the large interstine
gastrointestinal microflora promote normal gastrointestinal functions, protect the body from infections , stimulate immunity , production of vit k and b12
So what are probiotics and prebiotics?
Simply we can say, Probiotics are the beneficial living microorganisms that modify our microflora and replace the harmful microbes by useful microbes
prebiotics are food for these probiotics..
The combination of probiotic and prebiotic are called synbiotic
The prebiotic concept was introduced by
Eg: fructo oligo saccharide present in onion, banana, wheat etc (fruits & veg)..
It is not digested in the small intestine bifidobacteria feed these saccharides so increased amount of bifidobacteria in the intestinal content.
Prebiotics must be stable in the stomach i.e. that acid would not influence them and they should not be absorbed in the small intestine and thus able to reach the colon, where they are selectively fermented by specific bacteria which exert the beneficial effect on the host.
These are the prebiotic factors in the food sources
Rice miso- combination of rice soybean sait andwater
Sake Japanese red wine
Prebiotics can be effectively used in the management of GIT diseases like diarrohea, IBD – irritable bowel syndrome
Daily ingestion of fructooligosaccharide reduces the episodes of diarrohea…
HTN is one of the major risk factor for cardiovascular diseases. Some recent studies has suggested that prebiotic are capable of reducing and preventing hypertension
.
Apoptosis means= cell suicide……..prebiotics also linked to the reduction of colorectal cancer
In general, 10 to 20 g of oligofructose or inulin can be taken without any side effects
Now coming to probiotics It was first used by lilley………
FAO - Food and Agriculture organisation
Probiotics can be bacteria, mould or yeast among which Lactobacilli, Streptococci, and Bifidobacteria are commonly used groups.
The most recent definition was by Schrezenmeir and De Vrese (2001)
These are the common probiotic organisms found in nature
The newborn’s digestive tract is quickly colonised by microorganisms from the mother (vaginal, faecal, skin, breast, etc.)
From the third day, the composition of the intestinal flora is directly dependent on how the infant is fed: breastfed babies’ gut microbiota, for example, is mainly dominated by Bifidobacteria, compared to babies nourished with infant formulas.
by the age of 3, microbiota becomes stable and similar to that of adults
For example, consumption of monosaccharides by a probiotic may reduce the growth of Clostridium difficile, which is dependent on monosaccharides for growth (Wilson and Perini, 1988).
Lactic acid- control intestinal infection
Improve digestion of lactose
Controlserum cholesterol
1…Probiotics are one of the prime gut microflora inherited by infants from their mother’s vagina as well as through breast feeding.
2….. The beneficial effects of probiotic will depend on a number of factors including the strain chosen, level of consumption, duration and frequency of exposure and the physiological condition of the individual
Lacto..acidophillis and L.casei Decreases the level of blood glucose, HbA1C, and glucose intolerance..bifidobacteria lactis increases insulin sensitivity
(Cancer….2…)reduction of intestinal pH and thus reducing the microbial activity
Inhibit the conversion of procarcinogen to carcinogen
Vaginosis is a type of inflammation caused by the overgrowth of bacteria
1….Kidney stones are predominantly composed of calcium oxalate. . Urinary oxalate is a major risk factor for calcium oxalate stone formation.
Hepatic encephalopathy is a spectrum of neuropsychiatric abnormalities in patients with liver dysfunction, charecterised by personality changes, intellectual impairment and depressed level of consciousness
Loss of brain function when a damaged liver doesn’t remove toxins from the blood
Microencapsulation is a process of entrapping solid particles, droplets of liquid and gases in the polymer coats. It can suppress the volatility,flavour, odor and reactivity of food ingredients. Microcapsule content are protected from environmental conditions such as light air and moisture
