Prospectus of probiotics in modern age diseases

doi:10.1016/S2221-1691(12)60526-7

Asian Pacific Journal of Tropical Biomedicine

Volume 2, Issue 3, Supplement, 2012, Pages S1963-S1974

https://doi.org/10.1016/S2221-1691(12)60526-7 Get rights and content

Abstract

In India food reflects the warmth, hospitality, status, symbol of wealth and aesthetics. The synergistic combination of pre and probiotics is known as synbiotics. Regular consumption of synbiotics in diets imparts health benefits like improved immune response, maintain intestinal integrity, decrease intestinal infections and down regulate the allergic response, influence digestion and gastric motility. Because of the changes in life styles due to globalization, unhealthy diets, lack of physical activity and exposure to tobacco smoke or harmful use of alcohol non communicable diseases are disproportionately affecting the 80% of low and middle income countries. This review covers the mechanism of probiotic action, use of probiotics in treatment and prevention of diseases of modern age, progress in delivery systems for the administration and finally some regulatory considerations. In conclusion, combined skills of the microbiologist, food technologist and clinician are necessary to sustain effect of probiotics. The role of probiotic organisms as alternative or complementary therapy in combating a large number of disorders can be achieved with balance and healthy life style as well as clean external environmental conditions. It is hoped that more detailed research will be conducted regarding the efficacy of probiotics so that clinically well documented and simplest formulation will be developed and can be regarded as effective for everyone. With validated results strong market will be formed and expanded in near future.

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Higher resistance of microbial spores to high temperatures, low pH and high pressures coupled with characteristics such as good stability and rapid germination make their use extremely desirable for the innovative formulation of several probiotic foods, mainly due to the inherent technological limitations of lactic acid bacteria (LAB), which represent the main probiotic microorganisms applied in food. Probiotic spores are resistant to several processing conditions employed in the food industry, thus presenting high feasibility of application and guaranteeing the functionality of probiotic foods; in addition, they are able to maintain such characteristics throughout the shelf life of such products stored at room temperature or under refrigeration.
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Lactobacillus rhamnosus GG in a mixed pineapple (Ananas comosus L. Merril) and jussara (Euterpe edulis Martius) beverage and its survival in the human gastrointestinal tract
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The probiotic beverage samples showed standard plate counts of filamentous fungi and yeasts, coliforms at 35 °C and E. coli of <1.0 × 101 CFU/g and absence of Salmonella spp. in 25 g of the product at all the times evaluated, indicating they were microbiologically safe for human consumption. It was shown that the LGG count during storage at 8 °C, according to both the plate count and flow cytometry (Table 1), was in agreement with the literature for the product to be considered probiotic (Pande et al., 2012; Bansal et al., 2016; Likotrafiti et al., 2014; Hussain; Patil; Yadav, Singh, & Singh, 2016). According to these authors, the consumption of probiotic bacteria per day should be in the range from 108 to 109 CFU, which is equivalent to the ingestion of 100 g of a food containing between 106 and 107 CFU/g of these microorganisms.
This research aimed to elaborate a mixed beverage containing pineapple and jussara palm fruit and evaluate the viability of Lactobacillus rhamnosus GG (LGG) in the product and also its survival in the human gastrointestinal tract (GIT). In order to evaluate the efficiency of the beverage as a vehicle for LGG, fecal samples from 14 volunteers male were collected before consuming the product, 28 days after intervention, and 42 days after interrupting consumption and they were submitted to LGG count. The mean LGG viability in the beverage was 7.5 log cell/mL (p > 0.05) by flow cytometry, and 6.9 log CFU/mL in the standard plate count. No LGG count was detected in the volunteers feces before consuming the beverage. However, after 28 days of consumption, the mean count of this bacterium in the feces was 7.1 log CFU/g, and 42 days after interrupting consumption, the count had reduced to 4.1 log CFU/g. Thus, the beverage was shown to be feasible as a vehicle for LGG in the GIT of the volunteers, demonstrating the capacity for intestinal colonization.
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Inflammation is the root cause of many diseases. Chronic inflammation in the gut leads to many inflammatory diseases, primarily due to dysbiosis. Evolution of the gut among mammals is host to a large number of microbiota and it appears their number and quantity are quite significant in maintaining the physiological equilibrium, for homeostasis in general and especially the gut, in particular . The evolutionary symbiosis between host and allochthonous microbiota can restore peace and balance in a system overcoming immunological intolerance. This is important to understanding the cause of balance in the gut. Specific probiotic characteristics of microbiota are required to maintain homeostasis. The inflammation of the gut may start from a mere infection, antibiotic use/abuse, dysbiosis, or the upregulation of proinflammatory molecules that comes with aging. Probiotics offer great potential to support gut health and regulate the causes of inflammation. The active surface components, the secondary metabolites, or/and biohydrogenation capabilities of probiotics in the gut reduce or remove the causes of inflammation, and thus relieve the host.
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Vulvovaginal candidosis caused by Candida spp. is the most prevalent vaginal infection in Europe and the second one in EE.UU, so it has become a major female concern. Probiotics bacteria have been proposed as an alternative treatment with the aim of avoiding the adverse effects associated with conventional therapies including antibiotics and other aggressive drugs for the vaginal mucosa and microbiota. The purpose of this work was to design and develop a novel vaginal tablet that contained Lactobacillus spp. bacteria as a treatment against vulvovaginal infections. A total of 21 two-layers vaginal tablets, which contained different polymeric ratios, were proposed. However, formulation F4 (20 mg Na-CMC; 50 mg Carbopol® 934; 20 mg chitosan) was selected as optimal according to its swelling index and dissolution/erosion capability. F4 tablets showed suitable technological properties for vaginal administration as well as mucoadhesion time (24.36 ± 0.88 h) and force (0.0941 N). Disintegration assay in simulated vaginal fluid (SVF, pH 5.5) showed that effervescent layer disappeared in 27.48 ± 0.05 s whilst matrix layer was totally gelled in 1 h. Two different release profiles were achieved; on the one hand, a promptly release due to the dissolution of both effervescent layer and matrix layer's surface (1.10 × 10⁸ CFU/g), on the second hand, a prolonged released of the remaining bacteria until 24 h (5.48 × 10⁷ CFU/g). For stability and storage study, it was found that bacteria viability was constant until 90 days in both ways of storage, in a desiccator and at room temperature, with a final dosage of 10⁸ CFU/g which was considered appropriate for vaginal therapy (10⁸–10¹⁰ CFU/g).
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: Available online 28 December 2012

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Document headingProspectus of probiotics in modern age diseases

Abstract

J Allergy Clin Immunol

Int J Antimic Agents

Drug Disc Tod

Int J Food Microbiol

J Biotech

Int Dairy J

Nutr Res

Int J Food Microbiol

J Nutri Biochem

J Nutri Biochem

Clin Chim Acta

Eur Urol

Adv Nutr

J Urol

Adv Appl Microbiol

Kidney Int

Clin Nutri

Syst Appl Microbiol

Immunity

Food Hyd

Curr Opin Biotech

J Microbiol Meth

Proc Biochem

Int J Pharm

Process Biochem

JOGNN

The history of indian women: Hinduism at crossroads with gender

Politics and religion

Probiotics and their fermented food products are beneficial for health

J Appl Microbiol

Health and Nutritional properties of probiotics in food including powder milk with live Lactic Acid Bacteria, Report from joint food and Agriculture Organization (FAO) of the United Nations/World Health Organization (WHO) expert consultations

Argentina

Probiotics foods in health and disease

New Delhi: Oxford;

The role of functional foods, nutraceuticals, and food supplements in intestinal health

Nutrients

The gut microbiota shapes intestinal immune responses during health and disease

Nature Rev Immun

Intestinal mucosal adherence and translocation of commensal bacteria at the early onset of type 2 diabetes: molecular mechanism and probiotic treatment

EMBO Mol Med

Impact of environmental and genetic factors on biofilm formation by the probiotic strain Lactobacillus rhamnosus GG

Appl Env Microbiol

The elderly intestinal microbiota: opportunities for probiotics

J Microbial Biochem Technol

Guidance for substantiating the evidence for beneficial effects of probiotics: impact of probiotics on digestive system metabolism

J Nutri

Probiotics in human infections

J Antimic Chem

Probiotics in the intensive care unit: Why controversies and confusion abound

Crit Care

Bacterial lantibiotics: strategies to improve therapeutic potential

Curr Prot Pept Sci

Pediococcus spp. – A potential probiotic isolated from Khadi (an Indian fermented food) and identified by 16S rDNA sequence analysis

Afr J Food Sci

The mechanism of action of probiotics

Prac gastroent

Extracellular MUC3 mucin secretion follows adherence Lactobacillus strains to intestinal epithelial cells in vitro

Gut

Lactobacilli as probiotics against genital infections

Indian J Med Res

Probiotics: A review

Asian Pac J Trop Biomed

Lactose Intolerance: Information for Health Care Providers

U.S. Department of Health and Human Services

Probiotics, prebiotics, and synbiotics—approaching a definition

Am J Clin Nutr

Effects of probiotic bacteria on diarrhea, lipid metabolism, and carcinogenesis: a review of papers published between 1988 and 1998

Am J Clin Nutr

Document heading
Prospectus of probiotics in modern age diseases