The term probiotics is derived from the Greek word pro means for and bio means life and had assumed several meanings over the years. Lilly and Stillwell were the first one to introduce the term probiotics in the year 1965 to describe the growth promoting factors produced by the microorganisms. However over the years, the term probiotics has been linked to several definitions. As per the version of Parker, probiotics can be defined as those organisms and substances, which contribute to the intestinal microbial balance. Later, Fuller redefined probiotics as foods containing live microorganisms, which actively enhance the health of consumers by improving the balance of microflora in the gut, when ingested live in sufficient numbers. Later, Salminen revised the definition of probiotic as a live microbial culture or cultured dairy product which beneficially influences the health and nutrition of the host.
Types of probiotics
Many types of bacteria have been used as probiotics since time immemorial. They mainly consist of lactic acid producing bacteria (Lactobacilli, Streptococci, Enterococci and Lactococci). Bifidobacteria, Bacillus species, yeasts like Saccharomyces species too find a place in the long list of probiotics. The mode of ingestion is either through food or in a non food format. The probiotics generally subsist in the stomach or intestinal tract. They can potentially boost the immune system and can help in the treatment of a variety of conditions including lactose intolerance, diarrhea, colitis, hypertension, cancer, constipation, food allergies, irritable bowel syndrome and other intestinal disorders.
How to select a probiotic and the ideal properties of probiotics
The ideal property of a probiotic is its ability to impart beneficial effect and not harm to the consumer. Hence, it is necessary that all the strains must be carefully and thoroughly studied prior to their utilization in humans or animals and should be having confirmed genetically regarded as safe (GRAS). The following are some of the properties, the probiotics are supposed to possess.
They are
1. Colonization or adhesion properties.
2. Human origin
3. Good in vitro development
4. Ability of cells to produce metabolites and enzymes
5. Stability in gastric juices and bile
6. Production of antimicrobial substances
7. Safe for clinical use
8. Antagonistic action against noted pathogenic bacteria and / or viruses.
9. Factors that influence the strain survival during / after administration and
10. No adverse interactions with host especially, in terms of pathogenicity.
The author is a dairy expert, specializing in the technology and microbiology of dairy foods and holds a doctoral degree in Dairy Science; for more info on milk and dairy products please visit her site A Professional Dairy Site
