Bifidobacteria beneficial health effects

Initial studies in our laboratory indicate that the gut microflora of patients with ulcerative colitis responds in a similar manner to that of healthy individuals upon prebiotic ingestion, that is, increased faecal bifidobacteria and/or lactobacilli (Kolida unpublished data). Germinated barley foodstuff (GBF), which is a mixture of glutamine-rich protein and hemicellulose-rich fibres, has been shown to alleviate colitic symptoms in animal models of ulcetative colitis and in colitic patients (Bamba et al. 2002 Araki et al. 2000). This foodstuff, although rich in readily fermented fibre, has not been assessed for its prebiotic capabilities. That is to say, that although a beneficial health effect has been observed upon ingestion of GBF, the impact of GBF fermentation upon the gut microflora, and in particular on relative numbers of bifidobacteria and lactobacilli, has not been determined. 

Probiotics are live microorganisms recognized as good or friendly bacteria, which settle in the intestine medium and render healthful effects on the host. Thus, these live microorganisms can improve microbial balances in intestine and exert positive effects on the host. Various health benefits have been attributed to probiotics such as antimutagenic and anticarcinogenic properties, antiinfection properties, immune system stimulation, and serum cholesterol reduction. " Lactobacillus and bifidobacteria are the most commonly used probiotics and are extensively investigated for their beneficial importance. ... 

The terms probiotics and prebiotics have become key words in the food technology industry (Chow 2002, Collins and Gibson 1999, Schrezenmeir and de Vrese 2001). Probiotic describes a live microbial food ingredient with potentially beneficial effects on health beyond basic nutrition. Prebiotics connotes food ingredients that potentially increase probiotic intestinal bacteria in vivo. Bifidobacteria, as well as lactobacilli, are the main targets of probiotics and prebiotics. 

Probiotics are described as "live microorganisms, which when administered in adequate amounts confer a health benefit on the host" (FAO/WHO, 2002). Bifidobacteria are largely used as probiotics in many food products such as yoghurt, milk, infant formula, cheese, and dietary supplements. The probiotic concept was recognized for the first time by Metchnikoff in 1908 when he observed that the introduction of some fermented foods in the diet had beneficial properties on human health. Since Metchnikoff s original observations, various researches confirmed the ability of probiotic strains to exert positive effects on the host s health status, such as immunostimulation, modulation of the intestinal microbiota, cholesterol reduction, alleviation of acute gastro-enteritis, short-chain fatty add (SCFAs) production, alleviation of constipation and the reduction of allergic disease symptoms, lactose intolerance and intestinal inflammation. ... 

In vitro studies have demonstrated the potential beneficial effect of pectic substances on the intestinal health. Regarding bacterial adhesion in epithelial cells, pectin promotes adhesion of beneficial bacteria such as LactxybaciUus rhamnosus, and decreases the adhesion of pathogenic bacteria such as Salmonella typhimurium [72]. Similarly, the effect of prebiotic oligosaccharides as pectin, showed increment in the population of Bifidobacteria and Eubacterium rectal as well as the increment in butyrate concentrations was demonstrated, which positively health impacts [58]. 

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