INTRODUCTION TO PROBIOTICS Priyanka Chopra and Hariom Yadav NATIONAL AGRI FOOD BIOTECHNOLOGY RESEARCH INSTITUTE

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INTRODUCTION TO PROBIOTICS Priyanka
Chopra and Hariom YadavNATIONAL AGRI FOOD
BIOTECHNOLOGY RESEARCH INSTITUTE


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PROBIOTICS(DIRECT FED MICROBIALS)

• Nutritional supplement.
• Contains 1 or more cultures of living
  organisms .
• (Typically bacteria or yeast.)
• Have a positive effect on the host.

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PROBIOTICS DEFINITION

• Digestable food ingredients.
• Positively effect the endogeneous flora.
• Stimulates the growth of one or more number of
  bacterial species.
• Probiotic is a live microorganism which when
  given in adequate quantity has beneficial effect
  on host.

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PROBOTICS CANDIDATE

• Lactobacillus
• acidophilus, reuteri, casei, planatarum,
  rhamnosus .
• Bifidobacteria
• bifidum, breve, infantis, longum
• Streptococcus
• thermophilus
• Saccharomyces

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Streptococcus thermophilus
Lactobacillus bulgaricus
Activia, a probiotic yogurt (Danone)
Bifidobacterium animalis
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Characteristics of good probiotic

• Should not have any side effect.
• Culture should have the strong adhesive
  capability with the digestive tract of the host.
• Acid or bile resistant.
• Possess high ability to multiply in the gut.
• Durable to withstand of commercial
  manufacturing,processing.
• Having the ability to reduce the pathogenic
  microorganisms.

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History of Probiotics

• The ageing process results from the activity of
  putrefactive (proteolytic) microbes producing
  toxic substances in the large bowel.
• Proteolytic bacteria such as clostridia, which
  are part of the normal gut flora, produce toxic
  substances including phenols, indols and ammonia
  from the digestion of proteins.

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German professor Alfred Nissle, in 1917 isolated
a strain of Escherichia coli from the feces of a
First World War soldier who did not develop
enterocolitis during a severe outbreak of
shigellosis. In those days, antibiotics were not
yet discovered, and Nissle used the strain with
considerable success in acute cases of infectious
intestinal diseases (salmonellosis and
shigellosis). Escherichia coli Nissle 1917 is
still in use and is one of the few examples of a
non-LAB probiotic.
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Lactobacillus bulgaricus

• In the 1960s the dairy industry began to promote
  fermented milk products containing Lactobacillus
  acidophilus.
• In subsequent decades other Lactobacillus
  species have been introduced including
  Lactobacillus rhamnosus, Lactobacillus casei, and
  Lactobacillus johnsonii, because they are
  intestinal species with beneficial properties.

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HEALING BENEFITS

• Digestive health by improving the problem of
  constipation,cramps,abdominal pain,diarrhea.
• Urinary health
• Immunityby maintaining good intestinal flora i.e
  healthy immune system.
• Obesity capsules having Lactobacillus,
  bifidobacterium help to reduce waist
  circumfrence.

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Japanese probiotic milk-like product made by
fermenting a mixture of skimmed milk with a
special strain of the bacteria Lactobacillus
casei Shirota.

• Standard Yakult (excludes variations such as in
  Yakult Light) contains
• Sugar (sucrose) to balance sourness with
  sweetness.
• Skim milk powder
• Dextrose
• Natural flavours
• Live Lactobacillus casei strain Shirota , 6.5
  billions per 65 mL bottle (concentration of 108
  CFU/mL)
• Water.

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Probiotic Research

• Obesity and Weight Management
• Prevention of osteoporosis
• Growth development in children
• Treating and preventing respiratory infections,
  specially in children (boost immune system)
• Cancer control
• Acne treatment and clearer skin

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Probiotics will be to medicine in the 21st
century what antibiotics And microbiology were
in the 20th
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ProbioticsSummary

• An old concept, with a new attitude
• Potential therapy for many GI related diseases
• Largely unproven, but growing body scientific
  evidence
• Patients will need guidance as to which,when and
  how to use them.

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