20th Nov 2010

Persian tradition claim Abraham owed his longevity to the consumption of sour milk. Biblical scriptures mentioned the use of probiotic organisms in treating body ailments In 1907 Metchnikoff claimed that yogurt consumption is responsible for longevity of Bulgarian peasants Parker was the first to use the term probiotic in the sense that it is used today Today it is accepted that daily intake improves health by maintaining the intestinal flora and prevents GI disordersRandheera, 2010

Probiotics

are live microorganisms, which when administered in adequate amounts confer a health benefit on the host(FAO, 2001) Live cells and number-106-107 cfu/ml Health benefit- well documented

Probiotic organismsLactobacillus Lactobacillus acidophilus Lactobacillus casei Lactobacillus johnsonii Lactobacillus crispatus Lactobacillus bulgaricus Lactobacillus reuteri Lactobacillus rhamnosus Bifidobacterium Bifidobacterium bifidum Bifidobacterium brevis Bifidobacterium infantis Bifidobacterium longum Bifidobacterium lactis Bifidobacterium animalis Others Saccharomyces boulardii Entercoccus francium Propionibacterium, Pediococcus Leuconostoc Escherichia coli Nissle Enterococcus francium

(Shah, 2007; Senok, 2009)

However, many need further studies in the human being

Diseases causing global deaths

Probiotic

food in addition to the nutrients and satisfaction play vital role in maintaining the health Maintain gut microbiota Colonisation Immunomodulation

introduced FOSHU to control increased health costs Increased awareness in public and maintaining health for well-being increasing the probiotic food market Japan

1. Delivering as Food Supplements Supplements are typically delivered in capsules

. Delivering y processed foods Cultures are added to foods

Freeze drying is the classical way of drying Exposes cells to high stressful processing steps Viability loss is due to osmotic shock and membrane injury resulting from intracellular ice formation (Heckly, 1985) Cryoprotectants are used

Skim milk prevents cellular injury by stabilizing the cell

membrane and providing a protective coating for the cells (Carvalho et al., 2004) Sucrose suggested to be due to its ability to prevent injurious eutectic freezing of cell fluids by trapping salts in a highly viscous phase (Hubalek, 2003)

Market

probiotic supplements survey in Italy at 3, 8 & 13 months intervals The differences studied were both quantitative and qualitative (number determination, purity, types and viability of microorganisms) Most supplements analyzed (87%) did not conform to the Italian guidelines with respect to above (Aureli et al., 2009)

Around

>80% of Americans they are currently consuming or more interested in consuming these foods and/or beverages (ADA, 2009)

>80 products in the market across the world Fermented dairy based productsdominating and documented Now a days non dairy based foods are being incorporated into market

Spends US$ 83.73 per year on functional foods and beverages In 2007 US$ 25.13 billion market across world is expected to reach US$ 155.41 billion by 2013(Daniel, 2010)

Yogurt products accounted for the largest share of sales, representing 36.6% The largest market was found in US, Europe and Japan 33.6%, 28.2%, & 20.9% respectively in 2003(Blandon et al, 2007)

a food product that contains viable probiotic microorganisms in sufficient populations incorporated in a suitable matrixSurvive the food processing

(Mayara-Makinen, 2003)

survive in the GI tract

Functional bacteria efficacy in host

Sanz, 2007

Most researches agree that best effect is achieved when the microorganisms colonize the intestinal epithelium (Park et al., 2007)

As

carrier/delivery vehicles of probiotics Fermented dairy foods (Yoghurt, Cheese, Whey etc) Frozen dessert (ice cream) Infant milk formulas

Dairy

Non dairy

Fermented oat drinks Cereal bars Juice Milk based fruit juice

Fermented dairy foods have been more popular probiotic foods

a food product that contain viable probiotic microorganisms in sufficient populations incorporated in a suitable matrixSurvive the food processing

(Mayara-Makinen, 2003)

survive in the GI tract

Functional bacteria efficacy in host

Sanz, 2007

Most researches agree that best effect is achieved when the microorganisms colonize the intestinal epithelium (Park et al., 2007)

1. 2. 3.

Careful selection of strain The use of protectants and microencapsulation(Anal & Singh 2007)

Exploitation of cellular stress responses for enhanced technological performance (Corcoran et al. 2008)

in technological stress and storage Acid and bile resistant No strain is available which fulfills all the requirements Oxygen tolerance Heat tolerance Ability to metabolize prebiotic compounds Robust

Substance around the core is known as the wall Wall is semipermeable, spherical, thin and strong The nutrients and metabolites can diffuse through this membrane easily The encapsulated core material is released through dissolution of the wall, melting of the wall and diffusion through the wall

(Kailasapathy, 2005)

Alginate, carrageenan, locust

bean gum Cellulose acetate phthalate (CAP) Chitosan Gelatin Starches Emulsions of oils, proteins, carbohydrates(Iyar & Kailaspathy, 2005)

Pre-exposing probiotic strains to stresses such as

sodium chloride (NaCl), Elevated temperature, bile and low pH can increase their survival and viability

Exposing Bifidobacterium adolescentis to 47C for 15 minutes prior to a lethal heat shock increased the strain's heat tolerance . Acid-resistant strains can be produced by subjecting acid-sensitive strains to prolonged exposure (16 hours) to pH2.0 (Prez et al., 2004)

a. clinical L. Rhamnosus GG Fermented milk Pasteurised yoghurt Freeze dried powder

children recovering from acute infectious diarrhea Duration of diarrhea was shorter Showed that delivery vehicle has no critical function for probiotic function

(Isolauri et al. 1991)

Single clinical trial was not critical for evaluating the matrix effect on probiotic performance (Van Niel et al., 2002)

This

consideration was recognized in a recent meta-analysis of randomized trials on Helicobacter pylori eradication by probiotics in fermented milk productsPreliminary comparisons showed that the efficacy of fermented milk-based products may be better than capsule/sachet-based bacteria-only preparations for eradicating intestinal H. pylori(Sachdeva & Nagpal, 2009).

b. Animal model

L. rhamnosus GG was provided in water, milk, or yoghurt

microencapsulated L. acidophilus ATCC314 provided in yoghurt and saline

treatment of preinduced arthritis

colorectal cancer model

Yogurt enriched with L. rhamnosus GG conferred significant effects (Baharav et al. 2004)

L. acidophilus in yoghurt found significant to reduce mice (Urbanska et al. 2009).

Bacteria

Product

Conclusion Low-fat Cheddar cheese showed better survivability and acid survivability

Reference Sharp et al.,, 2008

Lactobacillus Yogurt and casei ATCC 334e Low-Fat Cheddar Cheese Bifidobacterium animalis (Bb-12) Milk, Phosphate buffer saline, juice

The acid and bile Saarela et al. tolerance was better in 2006 cells added to milk compared with those in phosphate buffered saline or juice.

Fermented milks and yoghurts are common carriers of probiotics in clinical trials The rationale behind the delivery of probiotics in these foods is largely driven by the high consumer acceptance of these foods as being healthy and natural carriers of living bacteria

Scientific verification of beneficial value as an appropriate carrier of probiotics for improving human health is not considered

It

helps the probiotic to survive in the various stress conditions Matrix Prebiotics

x All these affect the bacterial physiology and stability of probiotic

Prebiotic: A non-digestible food ingredient

Harish and Varghese, 2006

Food Acts as buffer The high buffering capacity of milk has been helpful in protecting the cells against the acid secretions of the stomach (Salminen and Playne, 2001)

The

fat in cheese could also provide some protection (Stanton et al., 1998) Slow movement Mineral

: Ca2+ helps adhesion

that

consideration must be given to the delivery vehicle in comparisons of efficacy between probiotic strains.Possible involvement of food in elaborating the probiotic activity is not considered

The importance of the food matrix to the functionality is important for those involved in the probiotic food industry EFSA, health Canada & FDA still finding difficulty to substantiate how different food matrices might influence the type of evidence required to justify claims of health benefits in foods (Sanders, 2010)

It

is known that carrier system that carries probiotic play role in survivability during shelf life and GI tract It helps in screening a right carrier to obtain maximum benefit to the host Correlation of food and augmentation of probiotic functionality helps the food processors to justify the products It would be possible to extend the probiotic claimed health effects to the consumer for well being

Therefore, efficacy

evaluation studies must include the food format and formulations Work is still going to extend the stability of microorganisms through out their shelf life without affecting the functionality and product acceptability

Probiotic strain B. longum

Adaptation

Author

Sugar metabolism Gonzalez et al., 2008 redirected to oligosaccharide during growth in human milk m

Probiotic

Temp pH aw EhFood matrix (M/o and enzymes)

Salt Proteins Sugar Oxygen

These are strain specific and affect the cells stability and survivability