Probiotics are defined as "live
microbial supplements which when administered in adequate amount confer health
benefits to host" (WHO/FAO 2002).A German scientist Werner Kollath introduced
the word probiotic (from the lain pro and the Greek βιοσ literally meaning “for
life”) in 1953 to designate “active substances that are essential for a healthy
development of life.” In 1965, this term was introduced by Lilly and Stillwell
in a different manner “substances secreted by one organism which stimulate the
growth of another.” Then, Fuller in 1992 defined probiotics as “a live
microbial feed supplement which beneficially affects the host animal by improving
its intestinal microbial balance.”
HISTORY
The modern history of probiotics starts at
the beginning of 1900s with the innovative studies of the future Nobel laureate
Elie Metchnikoff, a Russian scientist working at the Pasteur Institute in
Paris. At the beginning of 1900s, Louis Pasteur identified that the process of
fermentation takes place by microorganisms. Metchnikoff identified that
consumption of Lactobacilli as yogurt increased the individual's life duration.
He associated this with the Bulgarian bacillus, identified by the Bulgarian
physician Stamen Grigorov. Subsequently he proposed that Lactobacilli could
potentially mitigate the gastrointestinal metabolism contributing factors both
illness and aging. Probiotics are usually present in fermented foods so it is
to said that as farming started to replace hunting, people began producing
fermented food and beverages.
STRAINS OF PROBIOTICS
Most important strains which are isolated
from human intestine used as probiotics among bacteria are
1)Lactobacilli
The most commonly Lactobacilli species used
as probiotics are
L. acidophilus, L. rhamnosus, L.
bulgaricus, L. reuteri, L. casei, L. johnsonii, L. pantarum
2) Bifidiobacteria
The most common Bifidobacterium probiotic
species are B. animalis, B. bifidum, B. breve, B. infantis, B. lactis, B.
longum.
3) Yeast
The most commonly yeast species used as
probiotic are Saccharomyces cerevisae and Saccharomyces boulardii
ELEMENTS IN PROBIOTICS TO CLAIM AS A
SUCCESSFUL PROBIOTIC:
The most important elements are listed
below
1) Probiotic should have a GRAS (Generally
Regarded as Safe)
2) It should preferably of human origin
3) When administered it should adhere at
the site and should proliferate.
4) It should be able to withstand high ph
of stomach and bile acids and salts.
5) It should not be mutagenic, allergic,
carcinogenic etc.
What are the most common forms of
probiotics?
MOST COMMON FORMS OF PROBIOTICS
1) Probiotics are available as a dietary
supplement in the form of tablets, capsule, powder (in
sachet), or in liquid.
2) They are present as starter culture in
fermented food items.
IMPACT OF PROBIOTICS ON HEALTH ISSUES
1) PROBIOTICS
AND CHOLESTROL
Hypercholesterolemia is the leading cause
of cardio vascular disease (CVD). Different drugs are used to lower it's
effects like statins but they have some side effects like muscular weakness and
muscular pain.
As per available
findings it was observed that Lactobacillus plantarum
when used singly or mixed with Lactobacillus paracasei it showed reduce
in cholestrol in high fat rats.
According to a
different investigation it was observed a decrease in
cholestrol in humans after supplemented yougurt with Bifidiobacteria longhum.
2) PROBIOTICS
AND WEIGHT LOSS
Research is still going on however it is
studied that probiotics consumption can be efficient in metabolism which may
contribute in weight loss.
3) PROBIOTICS
AND ASTHMA
Approximately 25 million Americans have
asthma with the number increasing every year. Asthma is coughing attacks and
shortness of breath. It is investigated that there is a difference in a
microbiome between the gut of a healthy individual and a asthma patient. Asthma
is treated by some steroids drugs but they have some side effects. Probiotics
have a role in treatment of asthma. Orally administered probiotics produce some
metabolites help reducing inflammation which leads to constricts airways that
causes difficulty in breathing.
4) PROBIOTICS
AND ANTIBIOTICS
The normal Flora of gut is disturbed when
antibiotics are consumed so probiotics consumption during antibiotic treatment
help to restore this normal Flora
PROBIOTIC SAFETY CONCERNS
Are there any factors that would impact the
probiotics safety towards both healthy consumers and patients?
For probiotics safety following things
should be done.
1) Stringent testing should be done in
order to probiotic safety.
2) Entire genomic sequencing should be done
for probiotic safety as well.
Southern California Evidence-based Practice
Centre, a thorough review on probiotic safety was presented by them.
Qualified presumption of safety approach
for live microorganisms used in food was established by Food Safety Authority.
PROBIOTICS CONTRIBUTION IN WOUND HEALING
Wound healing disorders pose a heavy burden
on healthcare systems worldwide, with more than eight million patients and
treatment costs of >25 billion $ in the US alone. In recent study an
alternative of probiotic bacterial membrane vesicles (MVs) is explored. A
therapeutic system composed of MVs coupled onto synthetic microparticle called
Bacteriomimetics is derived from probiotics.
The anti-inflammatory effect of the
bacteriomimetics on primary human peripheral blood mononuclear cells and
further demonstrated their ability to reduce scar formation in a mouse in vivo
model.
TAILORED STRATEGY IN PROBIOTICS:
Adjustment of dosage, duration of supplementation of probiotics, selection of probiotic strains and combination of different probiotics strains according to severity of more targeted health issues all comes in tailored strategy of probiotics. All these strategies help in making personalized probiotics, and to enhance their effectiveness and stability. Another tailored strategy are Encapsulation and genetic engineering of probiotics, research is still going on these strategies. It helps in effective delivery of probiotics into the body. As per available findings probiotics are encapsulated in certain material like poly-γ-glutamic acid (γ-PGA) to increase their viability where as probiotic which are non encapsulated losses their viability. More research is needed to do in future on previously mentioned strategies for producing more personalized and customized probiotics.
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