Live probiotic bacteria

Neutralisation of enterotoxms produced by pathogenic bacteria that cause fluid loss There is some evidence that live probiotic bacteria can neutralise these toxins, but the active substance has not been identified. 

Probiotic bacteria differ on the basis of genus, species, and strains. Indeed, strains of the same species vary widely in traits such as expression of enzymes, types of inhibitors produced, carbohydrate fermentation patterns, resistance to acid and bile, ability to colonize the gastrointestinal tract, and clinical efficacy (Berg, 1996 Norat et al., 2002). Furthermore, the active principle has not always been associated with live bacteria, as some immune system modulation activities and macromolecular degradation have been linked to nonviable bacterial components such as enzyme activities or fermentation products (Huttner and Bevins, 1999). 

Microencapsulation of probiotic bacteria has received remarkable attention because of its growing and promising potential against many diseases."- This technique has the potential to be a useful tool in improving the survival of probiotics over the course of the gastrointestinal tract protecting probiotic bacteria cells, or other therapeutic live cells, for oral delivery from the harsh acid conditions and delivering them with improved survival rate. ... 

Probiotic bacteria (probiotic was defined by Verschuere et al (2000) as a live microbial adjunct which has a beneficial effect on the host by modifying the host-associated or ambient microbial coimnunity, by ensuring improved use of feed or enhancing its nutritional value, by enhancing the host response towards disease, or by improving the quality of its ambient environment) added at the start of the first batch culture were still retrieved after four consecutive batches of three days each. This was the case when rotifers were fed either solely N. oculata, a yeast-based diet, a mixture of both feeds fed simultaneously or fed every other batch (Qi et al, 2009b). 

Lindfors K, Blomqvist T, Juuti-Uusitalo K, et al. Live probiotic Bifidobacterium lactis bacteria inhibit the toxic effects induced by wheat gliadin in epithelial cell culture. Clin Exp Immunol. 2008 152 552-558. 

Probiotics are live microorganisms that improve the health status of the host, and exert their effects primarily in the intestinal tract. A broad range of applications of probiotic cultures has emerged, and the application of probiotic cultures is restricted only by the ability of the cultures to survive in the different food types. Probiotic bacteria in the genera Lactobacillus and Bifidobacterium are most commonly used. The most important and well-documented health benefits of these genera are their effects on lactose digestion, intestinal microbial balance and dysfunction, immune modulation, hypersensitivity, carcinogenesis, and blood cholesterol levels. 

The effect of probiotic use in chicken production has also been studied by several groups. For example, Kralik el al. (2004) have studied the effect of adding probiotics to the drinking water of avian broilers. They reported an increase of live weights of broilers, an improvement in feed conversion ratios and lower population densities of the pathogenic bacteria E. coli and Staphylococcus aureus in the intestinal contents. 

Selected Lactic acid bacteria Live cultures (starters and probiotics)... 

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). 

FAO. 2001. Joint FAO/WHO Expert consultation on evaluation of health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria. Amerian Cordoba Park Hotel, Cordoba, Argentina. 

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. 

In the case of probiotic microencapsulation, particles were broken down in serial dilutions with warm dilutant (peptone water, sodium citrate solution, and sodium chloride solution), for the quantification of viable cells in the system. For this specific active ingredient, as they are live microorganisms, heating cannot be too high so as to damage or kill the bacteria. Therefore, it is necessary to choose a matrix that does not have a high melting point. 

FAO/WHO. 2001. Evaluation of health and nutritional properties of powder milk and live lactic acid bacteria. Food and Agriculture Organization of the United Nations and World Health Organization Expert Consultation Report. Cordoba, Argentina. Available at http //www.who.int/foodsafety/publications/fs management/en/probiotics.pdf, accessed Feb. 16, 2009. 

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. ... 

Probiotics are live microbial supplements that benefit the animal by improving the intestinal microbial balance. The beneficial microorganisms displace pathogenic bacteria and produce enzymes that complement the digestive ability of the host. 

The inoculation of chickens with non-pathogenic cultures of bacteria has been reported to reduce Salmonella populations in chickens (Nurmi and Rantala, 1973 Wierup et al, 1988 Rehe, 1991). Probiotic administration is quite similar in approach to competitive exclusion in that a specific bacterial culture, often lactic acid bacteria, is administered to live birds. The two procedures may also accomplish the same goals with respect to pathogen reduction. However, a tenet of probiotic administration has been that it improves animal growth (Jernigan et al., 1985). 

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