Bifidobacteria prebiotics

The results of many studies (Perin et al, 2000 Schrezenmeir and de Vrese, 2001 Shin et al, 2000 Gmeiner et al, 2000) point to a synergistic effect of probiotic and prebiotic combinations on the faecal microbiota of experimental animals. This effect was demonstrated by increased total anaerobes, aerobes, lactobacilli and bifidobacteria counts as well as by decreased Clostridia, Enterobacteriaceae and E. coli counts. The combination of probiotics and non-digestible carbohydrates may be a way of stabilisation and/or improvement of the probiotic effect. 

The idea that inulin-type fructans are fermented by bacteria colonising the large bowel is supported by many in vitro (both analytic and microbiological) and in vivo studies, which, in addition, confirm the production of lactic and short-chain carboxylic acids as end products of the fermentation (Tanner, 2005). Furthermore, it was shown inhuman in vivo studies that this fermentation leads to the selective stimulation of growth of the bifidobacteria population, making inulin-type fructans the prototypes of prebiotics (Roberfroid, 1997 Roberfroid, 2001). 

The mechanisms by which probiotics (and prebiotics) produce beneficial effects on the gut have not yet been fully elucidated. However, at least three mechanisms of action have been proposed (i) antibacterial agents produced by probiotic organisms may have an inhibitory effect on pathogenic microbes (ii) immune responses may be enhanced to suppress potential pathogens and (iii) competition in the gut epithelium may allow lactic acid bacteria and bifidobacteria to supplant pathogenic organisms. 

Mother s milk also contains several prebiotic carbohydrates that the baby cannot digest and these too feed the friendly bifidobacteria in the baby s gut. The more bifidobacteria there are in the gut the less there will be of those which cause gastrointestinal infections, namely the various species of Campylobacter, Salmonella and Clostridium. In formula fed babies these bad bacteria account for much of the microflo-... 

The flour made from Jerusalem artichoke tubers is a low-calorie, fat-free source of energy and fiber, which is rich in nutrients, including calcium, potassium, and iron. For the health food market, Jerusalem artichoke flour is often included in products that also contain live bacteria, especially bifidobacteria. The bacteria (probiotic) and food substrate (prebiotic) act to maintain a healthy balance of microflora in the colon (see below). 

Probiotic supplements contain viable bacteria (e.g., bifidobacteria and lactobacilli), designed to shift the balance of the microflora in the large intestines to the detriment of harmful bacteria. Probiotics can contain prebiotics as substrates (synbiotics), while prebiotics can be administered alone to promote endogenous populations of bifidogenic or lactic acid bacteria. These represent a... 

In a double-blind, placebo-controlled study in 10 healthy volunteers, lactulose powder 10 g/day for 26-33 days was an effective food-grade prebiotic (36). Fecal bifidobacteria increased significantly during lactulose intake, with a concomitant decrease in Clostridia. 

Bifidobacteria and lactobacilli are considered to be beneficial bacteria. They positively influence the host and are associated with immunostimulation, improved digestion, and absorption, syntheses of vitamins, inhibiting the growth of potential pathogens, reducing cholesterol, and lowering gas production. These bacteria are classified as probiotic [ 10] and as they are indigenous to the host they can be selectively promoted by the consumption of prebiotics. 

E. coli infections. If a prebiotic can be added to the daily feed and it subsequently stimulates the beneficial bacteria in the colon at the expense of pathogens, it is most probable that these bacteria, namely bifidobacteria and lactobacilli, adhere to sites on epithelial cells and ultimately prevent the binding of pathogenic bacteria [112]. In diets containing reasonable quantities of carbohydrates saccharolytic fermentation will prevail, thus the pH of the GIT will remain stable and subsequently reduce the onset of Clostridia infections, as a more alkaline pH is required by species of this genus. Inulin added to rabbit feed was fermented in the cecum, produced SCFA, and reduced the risk of clostridiosis [113]. 

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. 

Before birth, the infant is sterile. During vaginal delivery, the natural colonization of the infant starts with bacteria mainly from the vaginal and intestinal microbiota of the mother. For the further development of the intestinal microbiota of the infant, the diet plays an important role. During breastfeeding, the microbiota change within a short period to a flora dominated by bifidobacteria whereas the intestinal microbiota of infants fed formulas without prebiotics is characterized by a flora of a more adult type (12). 

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