1. probiotics

2. By
Zahraa Esmat Sayed

3. Under supervision of
Prof. Dr. Nafisa Hassan al-Banna
Professor of nutrition
Nutrition and Food Science Department.
Faculty of Home Economic.
Helwan University.
Prof.Dr.Mona Samy Halaby
Professor of food sciences
Nutrition and Food Science Department.
Faculty of Home Economic.
Helwan University.

4. of probiotics
A century ago, Elie
Metchnikoff (a Russian
scientist, Nobel laureate, and
professor at the Pasteur
Institute in Paris) postulated
that lactic acid bacteria (LAB)
offered health benefits
capable of promoting
longevity.
.

5. 5
The German professor Alfred Nissle isolated a
non-pathogenic strain of Escherichia coli from
the feces of a First World War soldier who did
not develop enterocolitis during a severe
outbreak of shigellosis.
A Bifidobacterium was first isolated by Henry
Tissier (of the Pasteur Institute) from a breast-
fed infant, and he named the bacterium Bacillus
bifidus communis.

6. Definitions
Probiotics:
Probiotics are live microbes that
can be formulated into many
different types of products,
including foods, drugs, and
dietary supplements.
Prebiotics :
Prebiotics are dietary substances (mostly
consisting of nonstarch polysaccharides
and oligosaccharides poorly digested by
human enzymes) that nurture a selected
group of microorganisms living in the gut.

7. Traditional dietary sources of prebiotics include
soybeans, inulin sources (such as Jerusalem
artichoke, jicama, and chicory root), raw oats, unrefined
wheat, unrefined barley and yacon.
prebiotics

8. Unlike probiotics, most prebiotics are used as food
ingredients in biscuits, cereals, chocolate, spreads, and
dairy products, for example: Commonly known prebiotics
are: Oligofructose.
Inulin.
Galacto-oligosaccharides.
Lactulose.
Breast milk oligosaccharides.
Fermentation of oligofructose in the colon results in a large
number of physiologic effects, including:
Increasing the numbers of bifidobacteria in the colon.
Increasing calcium absorption.
Increasing fecal weight.
Shortening gastrointestinal transit time.
Possibly, lowering blood lipid levels.

9. The increase in colonic bifidobacteria has been assumed to
benefit human health by producing compounds to inhibit
potential pathogens, by:
Reducing blood ammonia levels.
Producing vitamins and digestive enzymes.
Synbiotics:
Synbiotics are appropriate combinations of
prebiotics and probiotics. A synbiotic product exerts
both a prebiotic and probiotic effect.

10. Bacteria Responsible
Lactic acid bacteria (LAB) are the
most common type of microbes
used. LAB has been used in the
food industry for many
years, because they are able to
convert sugars (including lactose)
and other carbohydrates into
lactic acid.
This not only provides the characteristic sour taste of fermented
dairy foods such as yogurt, but also by lowering the pH may
create fewer opportunities for spoilage organisms to
grow, hence creating possible health benefits on preventing
gastrointestinal infections.

11. Desirable Probiotic Properties
In order for a potential probiotic strain to be able to exert
its beneficial effects, it is expected to exhibit certain
desirable properties. The ones currently determined by in
vitro tests are:
•Acid and bile tolerance which seems to be crucial for
oral administration.
•Adhesion to mucosal and epithelial surfaces, an
important property for successful immune modulation,
competitive exclusion of pathogens, as well as
prevention of pathogen adhesion and colonization.
•Antimicrobial activity against pathogenic bacteria.
•Bile salt hydrolase activity.

12. •Able to survive the passage through the digestive
system.
•Able to attach to the intestinal epithelia and colonise.
•Able to maintain good viability.
•Able to utilise the nutrients and substrates in a normal
diet.
•Non pathogenic and non toxic.
•Capable of exerting a benificial effect on the host.
•Stability of desired characteristics during processing,
storage and transportation.
•Anti-inflammatory,antimutagenic, immunostimulatory.
Characteristics of Effective Probiotics

13. Mechanism of Action
Inhibit Potentially Pathogenic Microorganisms (PPMs)
 Reduction in Intestinal pH ( through production of SCFAs)
 Production of bacteriocins
 Competitive blocking of adhesion sites
 Competition for nutrients

15. Mechanisms of probiotics activity

16. Uses for Health Purposes
Friendly bacteria are vital to
proper development of the
immune system, to protection
against microorganisms that could
cause disease, and to the
digestion and absorption of food
and nutrients.
“Unfriendly” microorganisms
such as disease-causing
bacteria, yeasts, fungi, and
parasites can also upset the
balance