History of Probiotics- 400 BC

Death sits in the bowels; a bad digestion is the root of all evil - Hippocrates, ca. 400 BC

Background
Origin of the probiotic conceptlie

with Elie Metschnikof and his observations of the longevity of Balkan peasants who ate a diet containing large quantities of fermented milks.

History of Probiotics
1899: Tissier identifies Bifidobacteria spp. and promoted its

therapeutic use for treating infant diarrhoea.

1906: Elie Metchnikoff at Institute Pasteur Paris, proposed

concept of probiotic: Bulgarian bacillus

1926 Kipeloff stressed importance of Lactobacillus acidophilus for

good health.
1930s: Minoru Shirota isolated Lactobacillus casei Shirota and

developed beverage to promote health in Japan.

1974 Parker was 1st to use term probiotics. 1989 Fuller defined probiotics.

Probiotic Concept
Probiotic ( Greek term) Pro for, biotic- life

Probiotic- for life

WHO/FAO, 2001 Definition of Probiotics : Live microorganism which when administered in adequate amounts confer a health benefit on the host.
Most probiotics are bacteria , they are small, single-celled

organisms.
One yeast Saccharomyces boulardii also has been evaluated as

probiotics.

Most probiotic strains contain bacteria from genera:

Lactobacillus or Bifidobacterium, Escherichia, Enterococcus, Bacillus Saccharomyces (a yeast)

These all given above are marketed as probiotics.

Lactic acid bacteria Lactobacillus acidophilus Lactobacillus casei Lactobacillus rhamnosus Lactobacillus plantarum Lactobacillus delbrueckiissp. bulgaricus Lactococcuslactis Enterococcus faecium Streptococcus thermophilus

Bifidobacteria
Bifidobacterium animalis

ssp.lactis Bifidobacterium longum Bifidobacterium bifidum Bifidobacterium breve Bifidobacterium infantis Bifidobacterium pseudolongum Bifidobacterium thermophilum Other bacteria Bacillus ssp. Fungi: Saccharomycessp.

Dairy sources of Probiotics

Probiotic dahi Cultured yogurt

Cheese with added Probiotics.

Kefir.

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Administration of probiotics:
Probiotic bacteria should be present in a food to minimum

concentration of 106 cfu/g or the daily intake should be about 109 cfu/g

Why Dairy Products as Delivery System for Probiotics ?

1. Dairy Foods can Protect Probiotic Bacteria

2. Refrigeration keeps Probiotic Bacteria stable and viable

3. Cultured Dairy products are a Complete Healthy Package

Dairy Foods can Protect Probiotic Bacteria

Refrigeration keeps Probiotic Bacteria stable and viable

Cultured Dairy products are a Complete Healthy Package

Many bacteria are unable to survive the acidic environment of the stomach. Dairy products, such as milk, yogurt and cheese, can buffer stomach acid and increase the probiotics chance for survival.

Dairy foods are refrigerated to prevent spoilage. Probiotic bacteria in cultured dairy products benefit, as they remain the most stable in this storage condition.

It is well known that dairy foods contain a unique combination of nutrients that work together to improve health. Consumers now perceive health benefits not only from calcium, vitamin D, and protein in cultured dairy foods, but also from natural friendly bacteria.

Improvements for survival of probiotics

Various physical methods and

long storage of products may affect the non viability of probiotics in product.

Entrapment of microorganisms

with artificial/biological membranes/supports/ coverings

Addition of prebiotics such as

Micro encapsulation

Prebiotics
Other food supplements

inulin, oligosaccharides etc

Addition of other food additives

such as fibres,vitamins etc.

Encapsulation of Probiotics
In the recent past, explosion of probiotic health-based products. Reports indicated poor survival of probiotic bacteria in

products.
Survival of these bacteria in human GIT system is

questionable.
Encapsulation may be defined as a process to entrap one

substance within another substance, thereby producing particles with diameters of a few nm to a few mm.
The reported food vehicles for delivery of encapsulated

probiotic bacteria are yoghurt, cheese, ice cream and mayonnaise.

Encapsulation of Probiotics
Encapsulation is a powerful technology which has been

developed for use in the food industry and allows the protection of bacterial cells (Borgogna et al., 2010).
Providing probiotic living cells with a physical barrier against

adverse environmental conditions is an approach currently receiving considerable interest (Kailasapathy, 2009).
Probiotic encapsulation is used to protect the cells against an

adverse environment more than controlled release (Zuidam and Shimoni, 2009).

Methods of Encapsulation
Spray Drying Emulsification

Extrusion
Encapsulation by coating and agglomeration

Probiotic encapsulation technologies: size range provided by each technique.

Materials used for Encapsulation

Alginate Gellan gum and xanthan gum

k-Carrageenan
Cellulose acetate phthalate Chitosan Starch Gelatin

Applications :
Champagne, 1990).

Control of fermentation process (Champagne and Cote, 1987;

Are more effective than free cells in some process (Kearney et al.,

1990).
Encapsulation in alginate beads decreases the amount of acetic acid

produced (Adhikari et al., 2000).

1% sodium alginate mixed with 1% peptide and 3%

fructooligosaccharides as coating material showed highest survival of probiotics in terms of probiotic count. (Chen et al., 2005)
Providing from undesired metabolic products

 Micro-encapsulation will assume importance in

delivering viable strains of probiotic bacteria in large numbers to consumers.

It will be used as a tool to coencapsulate both prebiotic

ingredients and probiotic bacteria within the same capsule to enhance growth and multiplication of these bacteria through symbiotic effects when they are released in the gastro-intestinal tract.
In the future multiple-delivery may be developed, such

as co-encapsulating prebiotics and probiotics as well as nutraceuticals, thus a new area of more complex nutritional matrices will need to be investigated.

Prebiotics
The term prebiotic was coined by Gibson and Roberfroid in

1995.
Prebiotics are non-digestible food substances that favor the

growth of other bacteria (FAO/WHO 2001).

Prebiotics acts as cofactors for probiotics.

Viability of Bifidobacterium spp. was high in presence of

fructooligosaccharides followed by galactooligosaccharides and inulin. (Shin et al., 2000)

Criteria for prebiotics:

Resistance to gastric acid and intestinal enzymes, no absorption in the gut Fermentation by intestinal bacteria Selective stimulation of the growth and /or activity of specific bacteria Target bacteria: Bifidobacteria, Lactobacilli . Source: Garlic,Onions, Chicory root ,Asparagus, Whole wheat, Rye ,Barley, Banana, Sweet potato.

Food grade commercial prebiotics

Lactulose
Galactosaccharides Fructo-oligosaccharides Isomalto-oligosccharides Lacto-sucrose

Gentio-oligosaccharides
Xylooligosaccharides

Eat Probiotics foods, live healthy life.

Eat Probiotics foods, live healthy life

So.. Eat the good bugs every day.

Invite them in..

You will find they make very friendly houseguests.