Transcript PROBIOTICS Past, Present & Future

Probiotics in
Dairy
Past, Present & Future
Jennifer Zirbel
December 5, 2008
Agenda
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About me
History of Probiotics
Characteristics of Probiotics
Probiotic Research
Prebiotics
New Areas of Probiotic Research
Conclusions
About me
• Grew up on a dairy farm in NE
South Dakota
• Attended SDSU
• Over 10 years of Industry
experience
• Currently Director of Dairy
Ingredient Marketing for Midwest
Dairy Association
History of Probiotics
• Fermented products have existed for
centuries, developed because of the
need to extend the shelf-life of common
and precious commodities like dairy
• This resulted in fermentation becoming
one of the oldest forms of preservation
Fermented Dairy Products
Dahi (yogurt) & Lassi (cultured buttermilk)
Milk fermented with Streptococcus thermophilus and
Lactobacillus acidophilus popular in South Asia
Kefir (fermented milk)
Milk fermented with Kefir which contains
several major strains of friendly bacteria not
commonly found in yogurt,. It also contains
beneficial yeasts, such as Saccharomyces
kefir and Torula kefir
Non-dairy Fermented Products
Sauerkraut
Finely sliced cabbage fermented
by various lactic acid bacteria including
Leuconostoc, Lactobacillus, and Pediococcus.
It has good keeping qualities and a distinctive
sour flavour, both of which result from the
lactic acid that forms when bacteria ferment the
sugars in the fresh cabbage
History of Probiotics- 400 BC
“Death sits in the bowels; a bad digestion
is the root of all evil” - Hippocrates, ca.
400 BC
History of Probiotics- 1900’s
• At the start of the 20th century, Russian
Nobel prize winner and father of modern
immunology, Elie Metchnikoff, a scientist at
the Pasteur Institute, was the first to
conceptualize “Probiotics”
History of Probiotics
Bulgarian yoghurt (sour milk), commonly consumed
plain, is popular for its taste, aroma, and quality. The
qualities arise from the Lactobacillus bulgaricus and
Streptococcus thermophilus culture strains used in
Bulgaria
In 1907 Metchnikoff proposed that the acid producing
bacteria in fermented milk products could prevent
“fouling" in the large intestine and, if consumed
regularly, lead to a longer, healthier life.
History of Probiotics- 1930’s
In early 1930’s, in Japan, Minoru Shirota
developed a fermented milk product called
Yakult
In 1935 he started marketing Yakult as a
probiotic yogurt-like product made by
fermenting a mixture of skimmed milk with
a special strain of Lactobacillus casei shirota
History of Probiotics- 1965
• Probiotics term coined in 1965 by Lilly
And Stillwell
• Probiotics defined as microorganisms
that have a beneficial effect on the host
intestinal microbial balance
• Probiotics, which means “for life” was
meant to contrast “antibiotics”, popularly
prescribed and known to also destroy
beneficial organisms and impact the
immune system.
The Digestive System
Normal intestinal flora
contains100 trillion
organisms from
400 different species
Characteristics of Effective Probiotics
Probiotic microorganisms are:
• Able to survive the passage through the digestive
system
• Able to attach to the intestinal epithelia and
colonize
• Able to Maintain good viability
• Able to utilize the nutrients and substrates in a
normal diet
• Non-pathogenic and non-toxic
• Capable of exerting a beneficial effect on the host
Probiotic Microorganisms
and Mode of Action
Most commonly used Probiotics are lactic
acid bacteria - Lactobacilli, Streptococci
and Bifidobacteria
Possible modes of Action:
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Competitive exclusion
Production of bacteriocins
Production of organic acids
Altered absorption of the intestinal mucosa
Probiotic Products - Why do they matter?
• 80% of our immune system is
located in the digestive tract
• Probiotics play a fundamental
role in human health
• Losing the balance
- Fast paced lifestyle
- Food
- Stress
- Alcohol/ Cigerettes
- Illness
- Antibotic medications
- Age
Representation of functions and health benefits of probiotics
Probiotic Research
• Allergies - certain probiotics have an impact on the mucosal
barrier function of the intestinal tract. This effects allergens
entering the body and the activity of inflammation producing
cells
• Cholesterol – regular consumption of certain probiotic dairy
products may have an impact on cholesterol level and may
affect the levels of “good” HDL in the blood
• Colon Cancer – Certain probiotics may help prevent colon
cancer by preventing the breakdown of enzymes that
contribute to the growth of cancer causing agents
Probiotic Research
• Infant Health – Mother nature has long recognized the
benefits of Probiotics. Human breast milk contains a
protein that stimulates the growth of good bacteria to
help with digestion. Therefore a way to create and
maintain a perfect balance of gut bacteria in babies has
been in existence for as long as babies have been born
• Probiotics in Infant Formulas with the added protective
benefit of beneficial probiotic cultures like those naturally
promoted by breast milk, help support Baby’s healthy
immune system. High levels of Bifidobacteria in the
digestive tract are thought to be one of the reasons why
breastfed babies are generally so healthy
Claims Related to Probiotics
Answer Two Key Questions
• The Claim: What claims, express or implied, do
reasonable consumers take from the ad/label?
• The Evidence: What evidence backs up those
claims?
Level of Substantiation
• Require competent and reliable
scientific evidence: the type, quantity,
and quality of support that would
convince other experts in the field the
claim is true
• Maybe misleading if product also
contains high levels of ‘negative’
nutrients
Probiotic Products
Probiotic Products
Primary Claims
Natural Cheese with Probiotics
Helps Promote Digestive Health
Probiotic Products
Growth For Tomorrow
• Total U.S. sales of probiotics are
expected to grow to $1.1 billion by
2010
– Includes ingredients, supplements and
foods
Global Information Inc. Probiotics: Ingredients, Supplements, Foods. 2005
Prebiotics
• A prebiotic is a nondigestible
component which beneficially affects
the host by selectively stimulating the
growth and/or activity of one or a limited
number of colonic bacteria, thereby
improving the health of the host
***In other words, prebiotics are nutrients that the
bacteria use as a fuel source; these include dietary
fiber and carbohydrates
Prebiotics- 3 Criteria
• Must not be hydrolyzed nor absorbed in the
upper gastrointestinal tract
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Must be a substrate for growth or activity of
one or a limited number of beneficial colonic
bacteria
• Must therefore be able to alter the colonic
microflora towards a healthier composition
and to induce luminal or systemic effects
which are beneficial to the health of the host
Prebiotics- examples
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Inulin
Garlic
Onions
Chicory root
Asparagus
Whole wheat
Rye
Barley
Prebiotics- examples
Probiotic Crystal Ball
Need Better Understanding:
• Probiotic mechanisms
• Probiotic cultures
• Synergism between Dairy and
probiotic cultures
Probiotic Research
Continued clinical research to study the benefits
of probiotics in the areas of :
• Obesity and Weight Management (exopolysaccharide producing
probiotic strains)
• Prevention of osteoporosis (improved bioavailability and absorption
of nutrients)
• Growth development in children (improved bioavailability and
absorption of nutrients)
• Treating and preventing respiratory infections, specially in
children (boost immune system)
• Acne treatment and clearer skin (maintaining a healthy balance of
beneficial intestinal microflora)
• Cancer control (bind, block or remove carcinogens, activate the host’s
immune system to antitumorigenesis, inhibit bacteria that directly or
indirectly convert procarcinogens to carcinogens)
• Animal health (boost immune system, maintain balance of intestinal
microflora)
New Probiotic Research
• Identification of new strains of
probiotic organisms
• Development of techniques to improve
efficacy and viability of probiotics
• Development of probiotic compounds“Lactoceuticals”
• New Product Research to offer
consumers a choice of probiotic
products
Probiotics - Conclusions
• Probiotics have existed for centuries
and have been used therapeutically
• Our ability to recognize, identify and
fingerprint probiotics has increased
• The benefits of probiotics continues to
be the subject of wide spread global
research
Probiotics offer us the choice of a
natural means of overcoming
certain illnesses and, at the very
least, maintaining good health and
well-being
“Probiotics will be to medicine
in the 21st century what antibiotics
And microbiology were in the 20th”
(Dr. Michael L. McCann)