1. PROBIOTICS
Ali Raza

2. Contents
 Intestinal Microflora
 Formation Gut Microflora (Microbiota)
 History Of Probiotics
 Probiotics definition
 Probiotics : An edge over Antibiotics
 Probiotic strains currently used
 Key properties of probiotics
 Established effects of probiotics
 Mechanism for the benefit of Probiotics

3.  Advantages of Probiotics
1. Antibiotic associated diarrhea
2. Probiotics and Cancer
3. Hepatic Diseases
4. Helicobacter pylori Infections
5. Treat high cholesterol
6. Use of probiotics beyond GIT (Allergy)
 Effects of Probiotics in Livestocks
 Prebiotics
 Synbiotics
 Health benefits of Synbiotics
 Market Of Probiotics

4. Intestinal Microflora:
Location & Prevalence
 Rare in the esophagus
 Uncommon in the stomach
primarily gram (+)
102 - 103
 105 in the duodenum & jejunum – primarily aerobes
 105 -107Ileum
 109 – 1012 in the colon
primarily anerobes
1000x more anerobes than aerobes

5. More than total cells in the human body
 At least 17 families
 At least 50 genera
 400-500 species in any single person
 80-90% unculturable

7. Formation Gut Flora
(Microbiota)
 Genetic factors
 Age
 Gender
 Mother’s microbiology
 Mode of delivery
 Feeding practices
 Breast-fed – Bifidobacterium
 Bottle-fed - Lactobacillus
 Medications
 Diet

8. History Of Probiotics
In 76 BC the Roman historian Plinius recommended
the administration of fermented milk products for
treating gastroenteritis .
Russian scientist Eli Metchnikoff in early 20th century
suggested that it would be possible to modify the
gut flora and to replace harmful microbes by useful
microbes
The term “Probiotics” was first introduced in 1965 by
Lilly and Stillwell, when it was described as
growth promoting factors produced by
microorganisms.

9.  Parker was the first to use the term probiotic in
the sense that it is used today “organisms and
substances which contribute to intestinal
microbial balance”.
 In 1989, Fuller attempted to improve Parker’s
definition of probiotic with the following
distinction: “A live microbial feed supplement
which beneficially affects the host animal by
improving its intestinal microbial balance.”

10. Probiotics
‘‘Live microorganisms which when
administered in adequate amounts
confer a health benefit on the host’’ as
defined by WHO.

11. Antibiotics
 Emergence of antibiotic resistance micro-
organisms.
 Unpleasant side effects
Probiotics
 Non-invasive
 Preventive
 Free from undesirable side effects
Probiotics :
An edge over Antibiotics

12. Probiotic strains currently
used
Lactobacillus species
1) L. acidophilus
2) L. plantarum
3) L. casei subspecies rhamnosus
4) L. brevis
5) L. delbreuckii subspecies bulgaricus
Bifidobacterium species
1) B. adolescentis
2) B. bifidum
3) B. longum
4) B. infantis
5) B. breve Contd….

13. a. Streptococcus salivarius
b. Lactococcus lactis
c. Lactococcus lactis ssp. cremoris
d. Enterococcus faecium
e. Leuconostoc mesenteroides
f. Propionibacterium freudenreichii
g. Pediococcus acidilactici
h. Saccharomyces boulardii
Others

14. Key properties of probiotic
1. Non-pathogenic, non-toxic and non-allergic.
2. Capable of surviving and metabolizing in upper G.I.
tract e.g. Resistant to low pH, organic acids, bile
juice, saliva and gastric acid
3. Human in origin, genetically stable and capable of
remaining viable for long periods in field condition.
4. Able to modulate immune response and provide
resistance to disease through improved immunity or by
the production of antimicrobial substance in the guts.
Contd….

15. 5. Good adhesion/ colonization to human intestinal
tract and influence on gut mucosal permeability.
6. Antagonistic against carcinogenic/ pathogenic
organism.
7. Clinically proven health benefit, e.g. gastrointestinal
disorders, diarrhoea, clostridium difficle
colitis, antibiotics associated diarrhoea, acute
infantile gastroenteritis.
8. Technologic properties for commercial viability such
as stability of desired characteristics during
processing, storage and transportation.

16. Established effects of
probiotics
Aid in lactose digestion
 Resistance to enteric pathogens
 Anti-colon cancer effect
 Anti-hypertensive effect
 Small bowel bacterial overgrowth
 Immune system modulation
 Blood lipids, Heart disease
 Urogenital infections
 Hepatic encephalopathy

17. Mechanism for the benefit of
Probiotics:
 Adherence and colonization of the gut
 Suppression of growth or epithelial binding/invasion by
pathogenic bacteria and production of antimicrobial
substances
 Improvement of intestinal barrier function
 Controlled transfer of dietary antigens (Iron etc.)
 Stimulation of mucosal and systemic host immunity

19. • Produce lactic acid- lowers the pH of intestines and
inhibiting bacterial villains such as
Clostridium, Salmonella, Shigella, E. coli, etc.
• Decreases the production of a variety of toxic or
carcinogenic metabolites.
• Aid absorption of minerals, especially calcium, due to
increased intestinal acidity.
• Production of β- D- galactosidase enzymes that break
down lactose .
Contd….
Advantages of Probiotics

20.  Produce a wide range of antimicrobial substances
– hydrogen peroxide
– organic acids
– Bacteriocin
– acidophilin
 Produce vitamins (especially Vitamin B and vitamin K)
 Act as barriers to prevent harmful bacteria from
colonizing the intestines

21. Effects of probiotics on
pathogenic bacteria
 Probiotics reduce levels of bacterial endotoxin
concentrations, by inhibiting translocation of bacteria
across the GI lumen into the bloodstream.
 Decrease in translocation of bacteria may occur as a
result of the ability of probiotics to tighten the mucosal
barrier.
 Probiotics disallow colonization by disease-provoking
bacteria through competition for nutrients, immune
system up-regulation, production of antitoxins, and up-
regulation of intestinal mucin genes. contd…

22. • Probiotics lower colon luminal pH and foster
growth of non-pathogenic commensal bacteria by
SCFA (Short Chain Fatty Acid) production. One
SCFA, acetic acid, has antimicrobial activity
against molds, yeasts, and bacteria.
• Probiotics exert protective effects through
production of hydrogen peroxide and benzoic
acid, which inhibit many pathogenic, acid-sensitive
bacteria .

24. Disease Antibiotic treatment
Diarrhoa Disturbance of
intestinal microbiota
Clostridium overgrowth
produces toxin
Antibiotic associated diarrhea

25. Disease Antibiotic treatment
Probiotics
Disturbance of
intestinal microbiota
Microbiota Clostridium overgrowth
in balance produces toxin
Antibiotic associated diarrhea

26. Enzymes (Glycosidase, B- glucuronidase , azoreductase
, and nitroreductase) of the intestinal flora convert the
precarcinogens to active carcinogens
Probiotics reduce
 Faecal concentrations of enzymes
 Reduce absorption of harmful mutagens that may
contribute to colon carcinogenesis.
Activity of L. acidophilus and L. casei supplementation
in humans helped to decrease levels of these enzymes
Probiotics and Cancer

27. Several mechanisms have been proposed as to how
LACTIC ACID BACTERIA may inhibit colon cancer
1. Enhancing the host’s immune response
2. Altering the metabolic activity of the intestinal
microflora
3. Binding and degrading carcinogens
4. Producing antimutagenic compounds
5. Altering the physiochemical conditions in the colon

28. Hepatic Diseases
Mechanisms by which probiotics may treat Hepatic
Encephalopathy
1. Decreased portal blood ammonia by reduced bacterial
urease activity
2. Decreased pH due to less ammonia absorption
3. Reduce intestinal permeability and improved gut
epithelium
4. Decreased inflammation and oxidative stress due to
reduced ammonia toxins
5. Reduced uptake of other toxins

29. Helicobacter pylori Infections
Chronic gastritis, Peptic ulcers, Gastric adenocarcinoma,
and a number of non-gastrointestinal disorders.
Bifidobacteria and B. subtilis may inhibit the growth or
attachment of H. pylori.
Possible mechanisms by which L. salivarius eradicates H.
pylori include the ability of the former to bind to gastric
epithelial cells, to produce a high quantity of lactic acid,
and to proliferate rapidly.

30. Treat high cholesterol
 Helping to treat high cholesterol.
 Helping to lower blood pressure due to the
ACE inhibitor-like peptides produced during
fermentation of milk.

31. Lactic acid bacilli
Increases production of
Short chain Fatty Acid
Inhibits cholesterol syn
by liver
Decreases blood chlesterol
Increases bile
.
Bile syn. Increases
More cholesterol is used up
Decreases plasma cholesterol
Helping to treat high
cholesterol

32. Allergy
 To modify the structure of antigens
 Reduce their immunogenicity
 Reduce intestinal permeability
 Generation of proinflammatory cytokines that
are elevated in patients with a variety of
allergic disorders
Use of probiotics beyond GIT

33. Effects of Probiotics in
Livestocks
 resistance to infectious disease
 improvement of digestion
 increased growth rate
 better absorption of nutrients
 provision of essential nutrients
 improvement of milk quality
 reduction of bad ordor in feces

34. Probiotics: prescribing
– Lactobacillus best studied to date
– Combination products not well
studied, but may work as well
– 10 billion organisms/day
– Keep in fridge
– Give in cool food/drink
– 2% risk bloating/gas

35. Probiotic Products

36. • The term prebiotic was introduced by Gibson
and Roberfroid who exchanged “pro” for “pre,”
which means “before”.
A non-digestible food ingredient
Beneficial effects
Prebiotics

37. Concept of Probiotics and Prebiotics:

38. Prebiotics- examples
• Inulin
• Garlic
• Onions
• Chicory root
• Asparagus
• Wheat
• Rye
• Barley
• breast milk,
• tomatoes,
• bananas, honey

39. Prebiotics
Biochemistry
 Inulin : long-chain (2-60sugars)
 fructooligosaccharides (FOS)
 xylooligosaccharides(XOS)
 Polydextrose
 galactooligosaccharides(GOS)
It is not clear which type of prebiotic is most effective.

40. Prebiotics

41. Synbiotic = Probiotic + Prebiotic
 The concept of synbiotics has been proposed to
characterize health-enhancing foods and
supplements used as functional food ingredients in
humans
 Potential synergy between pro- & prebiotics
 Improve survival in upper GIT
 More efficient implantation
 Stimulating effect of Probiotics
Synbiotics

42. Health benefits of Synbiotics
• Improved survival of live bacteria in food
products, prolonged shelf life
• Increased number of ingested bacteria reaching the colon in
a viable form
• Stimulation in the colon of the growth and implantation of
both exogenous and endogenous bacteria
• Activation of metabolism of beneficial
bacteria, antagonistic toward pathogenic bacteria

43. • Production of antimicrobial substances
(bacteriocins , hydrogen peroxide, organic
acids etc)
• Immuno-stimulation
• Anti-inflammatory, Anti-mutagenic, Anti-
carcinogenic, and production of bioactive
compounds (enzymes, vaccines, peptides etc)

44.  Increased from $14.9 billion in 2007 to an
estimated $15.9 billion by the end of 2008. It
should reach $19.6 billion by 2013, a
compound annual growth rate (CAGR) of
4.3%.
 Japan accounted for the largest share of total
sales in 2007 with 39.5%, driven primarily
by the country’s large and well-developed
probiotic foods segment.
Market Of Probiotics

46. Summary
 Intestinal Microflora , Formation
 History
 Probiotics definition and strains currently used
 Key properties of probiotics
 Established effects of probiotics & Mechanism
 Advantages of Probiotics
 Effects of Probiotics in Livestocks
 Prebiotics, Synbiotics , Health benefits of Synbiotics
 Market Of Probiotics

47. Any Q?