Transcript introduction to probiotics priyanka chopra national agri

Nutritional supplement.
Contains 1 or more cultures of living
organisms .
(Typically bacteria or yeast.)
Have a positive effect on the host.
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Digestable food ingredients.
Positively effect the endogeneous flora.
Stimulates the growth of one or more number
of bacterial species.
“Probiotic is a live microorganism
which when given in adequate quantity
has beneficial effect on host.”
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Lactobacillus
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Bifidobacteria
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bifidum, breve, infantis, longum
Streptococcus
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acidophilus, reuteri, casei, planatarum, rhamnosus .
thermophilus
Saccharomyces
Lactobacillus bulgaricus
Activia, a probiotic yogurt
(Danone)
Streptococcus thermophilus
Bifidobacterium animalis
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Should not have any side effect.
Culture should have the strong adhesive
capability with the digestive tract of the host.
Acid or bile resistant.
Possess high ability to multiply in the gut.
Durable to withstand of commercial
manufacturing,processing.
Having the ability to reduce the pathogenic
microorganisms.
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“The ageing process results from the activity of
putrefactive (proteolytic) microbes producing toxic
substances in the large bowel.
Proteolytic bacteria such as clostridia, which are
part of the normal gut flora, produce toxic
substances including phenols, indols and ammonia
from the digestion of proteins.”
German professor Alfred Nissle, in 1917 isolated a
strain of Escherichia coli from the feces of a First
World War soldier who did not develop enterocolitis
during a severe outbreak of shigellosis.
In those days, antibiotics were not yet discovered,
and Nissle used the strain with considerable success
in acute cases of infectious intestinal diseases
(salmonellosis and shigellosis). Escherichia coli Nissle
1917 is still in use and is one of the few examples of a
non-LAB probiotic.
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In the 1960s the dairy industry began to
promote fermented milk products containing
Lactobacillus acidophilus.
In subsequent decades other [Lactobacillus]
species have been introduced including
Lactobacillus rhamnosus, Lactobacillus casei, and
Lactobacillus johnsonii, because they are
intestinal species with beneficial properties.
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Digestive health: by improving the problem of
constipation,cramps,abdominal pain,diarrhea.
Urinary health
Immunity:by maintaining good intestinal flora i.e
healthy immune system.
Obesity: capsules having Lactobacillus,
bifidobacterium help to reduce waist circumfrence.
Japanese probiotic milk-like product
made by fermenting a mixture of
skimmed milk with a special strain of
the bacteria Lactobacillus casei Shirota.
Standard Yakult (excludes variations such as in Yakult
Light) contains :
Sugar (sucrose) to balance sourness with sweetness.
Skim milk powder
Dextrose
Natural flavours
Live Lactobacillus casei strain Shirota , 6.5 billions per
65 mL bottle (concentration of 108 CFU/mL)
Water.
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Obesity and Weight Management
Prevention of osteoporosis
Growth development in children
Treating and preventing respiratory
infections, specially in children (boost immune
system)
Cancer control
Acne treatment and clearer skin
“Probiotics will be to medicine
in the 21st century what
antibiotics
And microbiology were in the
20th”
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An old concept, with a new attitude
Potential therapy for many GI related
diseases
Largely unproven, but growing body
scientific evidence
Patients will need guidance as to
which,when and how to use them.