Probiotics bifidobacteria

Hidalgo-Cantabrana, C., Lopez, R, Gueimonde, M., Clara, G., Suarez, A., Margolles, A., et al. (2012). Immune modulation capability of exopolysaccharides synthesised by lactic acid bacteria and bifidobacteria. Probiotics and Antimicrobial Proteins, 4(A), 227-237. 

Probiotic bacteria have been extensively exploited by food industries for several decades. In fact, food industries developed the so called "probiotic products" where a food substrate is added with probiotic bacteria such as bifidobacteria. Probiotic products represent a growing business area and still attract significant economic interest from various commercial sectors, such as the food, feed and pharmaceutical industries. ... 

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. 

As diarrhea is a known and common complication of antibiotic therapy, many approaches have been used for prevention. The use of probiotics administered with the antibiotic is appealing. A probiotic is a live microbial food supplement that beneficially affects the host animal, improving its microbial balance [67], Certain probiotics can reduce the risk and duration of diarrhea [68]. Agents used in prevention of AAD include lactobacilli, such as Lactobacillus GG, Streptococcus faecium, bifidobacteria and the yeast S. boulardii. 

Tsangalis D, Wilcox G, Shah NP, Stojanovska L. 2005. Bioavailability of isoflavone phytoestrogens in postmenopausal women consuming soya milk fermented with probiotic bifidobacteria. Br J Nutr 93 867-877. 

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. 

Asahara, T., Shimizu, K., Nomoto, K., Hamabata, T., Ozawa, A., and Takeda, Y. (2004). Probiotic Bifidobacteria protect mice from lethal infection with Shiga toxin-producing Escherichia coli 0157 H7. Infect. Immun. 72(4), 2240-2247. 

A Nutraceutical is any substance that is a food or a part of a food and provides medical or health benefits. Nutraceutical products are also known as functional foods. Inulin-containing foods have long been known to be beneficial for health. Inulin is fermented in the colon, selectively altering the microflora present (Gibson et al., 1995). Bifidobacteria, a genus considered to have health-promoting properties, displaces a number of undesirable microbes. Inulin is a component of many probiotic food supplements (see Section 6.1.3). 

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... 

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. 

Although the safety of traditional lactic starter bacteria has never been in question, the more recent use of intestinal isolates of bacteria (bifidobacteria, intestinal lac-tobacilli, and enterococci), to be delivered as probiotics in high numbers to consumers with potentially compromised health, has raised the question of safety. These intestinal isolates do not share the centuries-old tradition of being consumed as components of fermented dairy products. However, their presence in commercial products over the past few decades has not given any indication of a safety concern. 

Lactic acid bacteria and bifidobacteria are preferred as protective and probiotic cultures, and have been used since the beginning of history as starter cultures. They have a long history of being safely used and consumed. LAB are widely used for fermentation of milk, meat, and vegetable foods. In fermentation of dairy products, lactose is metabolized to lactic acid. Other metabolic products, hydrogen peroxide, diacetyl, and bacteriocins may also play inhibitory roles and contribute to improving the organoleptic attributes of these foods, as well as their preservation (Messens and De Vuyst, 2002). 

In 2004 the PROSAFE collection of probiotic lactic acid bacteria was established. This is an E.U.-funded project with the objective to investigate the biosafety of LAB intended for human consumption. The collection comprised 907 LAB strains of nutritional or human origin and included the genera Lactobacillus, Bifidobacterium, and Enterococcus. Most probiotic strains were received as lactobacilli or bifidobacteria (Vankerckhoven et al., 2004). 

Oral feeding of bovine LF (1 mg/ml) led to an increase in the probiotic species bifidobacteria in infant gut (Roberts et at., 1992). Several such infant formulas are marketed in Japan under brand names such as Hagu-kumi, Chilmil Ayumi, Non-Lact, E-Akachan, GP-P, and New-NA-20-Morinaga. The consumption of such formulas may result in anti-infection, improvement of orogastrointestinal microflora, immunomodulation, anti-inflammation, and antioxidation (Wakabayashi et al., 2006). 

There is a growing interest in using probiotic approaches for IBD. Probiotics involves the reestablishment of normal bacterial flora within the gut by oral administration of live bacteria such as non-pathogenic Escherichia coli, bifidobacteria, lactobacflli, or Streptococcus thermophilus. Probiotic formulations have been effective in maintaining remission in ulcerative cohtis. ... 

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 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 literature reports show an improvement in survival and stability of microencapsulated probiotic bacteria during exposure to harsh acid conditions when polylysine has been used as a coating material. Several studies reported on alginate-polylysine microencapsulation systems coupled with bifidobacteria to investigate their survival in vitro and in vivo after oral administration. After 16 weeks of storage at 4°C, the stability of polylysine-coated alginate microcapsules successfully maintained the survival of bifidobacteria at over lO cfu/g. ... 

---