Probiotics potential effects

Xie, N., Zhou, T., Li, B. (2012). Kefir yeasts enhance probiotic potentials of Lactobacillus paracasei H9 The positive effects of coaggregation between the two strains. Food Research International, 45(1), 394-401. doi http //dx.doi.0rg/lO.lOl6/j.foodres. 2011.10.045. 

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. 

TABLE 1.1 A list of potential probiotic strains and their observed beneficial effects... 

Further information concerning the molecular basis of probiotic strains can have an impact on the development of strains with safe and effective novel probiotic effects. There is enormous potential for metabolic engineering, as has already been demonstrated for several LAB. Indigenous bacteria vectors, such as Lactobacillus, might be considered safer than the Salmonella and virus vectors presently considered for these purposes. 

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. 

The purpose and rationale of probiotic microencapsulation is to confine these bacteria to an impermeable or semipermeable matrix that is able to protect them against external conditions and to form an internal microenvironment appropriate to their survival, with adequate communication between the external and internal environment. Thus, the synchrony associated with the fact that lipid digestion (the wall of the capsule) may effectively occur in the intestines, a site where probiotic may act, shows the potential use of the spray chilling technique. 

There are many scientific evidences, supported by clinical studies, on the efficacy of probiotics in the prevention and treatment of gastrointestinal disorders, respiratory, and urogenital diseases. Many microbial strains with probiotic properties are able not only to restore the intestinal microbial balance, but also to impart other beneficial effects on health, associated with the production of acids, bacteriocins and with the competition with pathogenic microorganisms. Among these, the main effects are the reduction of the level of cholesterol in the blood, the reduction of fecal enzymes, with potentially mutagenic activity that can induce the onset of tumors, the reduction of lactose intolerance, the increase of the response of the immune system, the increase of calcium absorption, and synthesis of vitamins. ... 

Huang, Y, Wu, F., Wang, X., Sui, Y, Yang, L., Wang, J. (2013). Characterization of Lactobacillus plantarum Lp27 isolated from Tibetan kefir grains a potential probiotic bacterium with cholesterol-lowering effects. Journal of Dairy Science, 96(5), 2816-2825. http //dx.doi.Org/10.3168/jds.2012-6371. 

Probiotic fodder preparations are regarded as a potential alternative to feed antibiotics, so the use of probiotics is considered an essential point of obtaining ecologically clean feed [1-5]. Probiotic preparations balanced with phytochemicals, show an enhanced biological activity due to the combination of the actual probiotic effect and the action of a phytobiotic. 

Probiotics are live microbial supplements that have a beneficial effect on the body by improving the intestinal microbial balance, and stimulate the metabolism and immune processes. Probiotics are widely used in mixed feed for fish [6-9]. In themselves, probiotics do not provide a significant amount of nutrients for producing more products. But their biological potential improves fish health, enhances productivity levels, and better use of feed. 

The food industry has increasingly realized that microencapsulation offers much potential for the development of new products. For example, Talwlkar and Kailasapathy (67) discuss the effect of microencapsulation on oxygen toxicity in probiotic bacteria, another appplication area of current interest. Hagenbart gives a valuable discussion of the problems that must be overcome when an effort is made to develop microcapsule formulations for use in food products (68). 

The amount of potentially probiotic bacteria which is to be ingested by consumers to receive the beneficial effect (the "effective dose" in contrast with the "infectious dose" of pathogenic bacteria) is not easily defined, as there is strong evidence that this could be a strain-specific feature, and that it also depends on the intended target effect, as well as host-related factors and those of the vector food. 

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