Prebiotics, Probiotics and Fermented Foods
Synbiotics
A combination of probiotics and prebiotic The term implies synergism (a prebiotic favors the survival, proliferation and growth of probiotics) Yogurt and kefir are examples of synbiotic foods Skimmed milk with added probiotics is an enhanced food ImmunoBiotics is a commercial mixture of pre and probiotics (Lactobacillus casei, L. rhammosus, Bifido-bacterium longum) plus immune globulins, formulated as capsules, taken to boost immunity and promote intestinal health
Probiotics: Concept
According to Food and Agriculture Organization (FAO) of the United Nations (FAO/WHO) it is "live friendly bacteria which, when administered in adequate amounts, confer a health benefit on the host".
Immunogenics
Active molecules and metabolites/derivatives from probiotics or paraprobiotics with immunoregulatory abilities on the mucosal immune system. Examples are extracellular and intracellular bacterial components from capsule, S-layer, outer membrane and cell wall, including phosphopolysaccharides, lipoprotein, peptidoglycans, lipoteichoic acid, heat shock protein GroEL, and DNA/RNA.
Fermented (ripened or aged) Cheeses
Blue Cheese (Penicillium, Brevibacterium) Gouda Cheese Cottage Cheese
Problems Associated with the Use of Probiotics: Excessive Drainage Syndrome
Can occur with extended probiotic usage. It may occur because of competition among different types of bacteria when they are introduced for the first time into the digestive tract. Symptoms include diarrhea, gas, bloating, headache, constipation and possible dehydration. Avoidable if the dose of probiotic is slowly increased, by taking a stool softener, increasing the amount of fiber in the diet and/ or drinking plenty of water.
Prebiotics: Concept
Category of functional foods represented by nondigestible food ingredients which selectively stimulate the growth and/or activity of desirable (beneficial or friendly) colonic bacteria (Lactobacillus and Bifidobacterium) - bacteria is already present in GI.
Immunobiotics: Concept
Certain bacterial probiotics that promote health by stimulating the mucosal immune system (dendritic cells, TH cells cells) to generate an immune response at local and systemic sites to prevent infection by bacteria or virus or to protect vs. allergic disease (locally, in lung, in skin) by modulating microbiota-mediated intestinal immune responses through attenuation of IgE responses, inhibition of pro-inflammatory cytokines production and signaling pathways, and increase in anti-inflammatory cytokines
Yogurt
Dairy product produced by bacterial fermentation of milk. During the process, lactic acid is produced, which in turn contributes to the tangy taste and texture of the product. In addition to probiotics, it is nutritionally rich in protein, Ca++, and vitamins B2, B6 and B12. The amount of lactose is minimal since it became lactic acid. The National Yogurt Association (NYA) has established a standard for a healthy yogurt (at least 100 million cultures/g at time of manufacture). Frozen yogurt must contain 10 million cultures/g. Such products get a seal from NYA.
Yakult with GABA
Decrease BP, hence an antianxiety
Probiotics: Source
Fermented foods: yogurt, sauerkraut, kefir, sour milk, yakult (L. casei), natto (B. subtilis), miso (Aspergillus oryzae), tempeh (Rhizopus oligosporus); dosage forms; powders
Kefir
Fermented, milk-derived drink. Milk (oat, cow or sheep) is mixed with kefir grains (bacteria, yeast, protein, lipid, carbohydrate), and allowed to ferment overnight. A thick, creamy, sour, carbonated, slightly alcoholic (1-2% alcohol), yogurt-like liquid. Contains lactic acid bacteria, yeasts, protein, polysaccharide, vitamins (A, B1, B2, B6, D, K2, folate), minerals (Ca, Fe, I), lactic and propionic acid, water May be antioxidant, antimutagenic, and digestive. Can lower BP and cholesterol.
Prebiotics: Sources
Fruits (bananas, kiwi), Jerusalem artichoke, dandelion, legumes, onion, leek, garlic, honey, soybean, raw oats, whole grains (wheat, barley), brown rice. Yogurt has both, bacteria and prebiotics.
Sauerkraut
German for "sour cabbage" Shredded cabbage fermented by lactic acid producing bacteria (started by Weissella, Klebsiella and Enterobacter; continued by Leuconostoc, and finished by Lactobacillus and Pediococcus) with a sour taste and a long shelf life (keeps well at or below 15C in airtight containers) Low in fats and calories, rich in vitamins, minerals and Lactobacillus High acidic (may cause upset stomach) and salty; it contains tyramine; may protect vs. certain types of cancer and vs. scurvy. Made by lactofermentation with Leuconostoc, Lactobacillus and Pediococcus
Benefits of Probiotics
Improve health by allowing growth of bacteria that facilitate the absorption of nutrients (Ca, Mg, Fe, Zn, glucose, amino acids), the reabsorption of H2O and Na+ and the digestion of foods Restore the normal intestinal pH and intestinal bacterial balance in dysbiosis (diarrhea due to broad spectrum antibiotic use or viral infection, vaginal yeast infection, intestinal inflammatory conditions like IBS, RA) Promote intestinal peristalsis in constipation Protect the gut, urinary tract and vagina from infection by pathogenic bacteria and yeast by reducing their number via competition for nutritional resources and adhesion sites, the secretion of antimicrobial substances, and toxin inactivation. To treat Helicobacter pylori overpopulation and vagina/urinary tract infections Along with Ca2+ phosphate found to lower blood cholesterol and triglycerides (10 billion/day/4 wk) . Data is also available for hepatic lipids To alleviate chronic intestinal disorders (lactose intolerance, symptoms of irritable bowel syndrome (IBS), Crohn's disease (?), ulcerative colitis, infectious and antibiotic-related diarrhea, traveler's diarrhea, chronic inflammation in general (IBD?, colon CA?), and mouth-related problems (e.g., caries, gingivitis) Accelerate recovery from infectious diarrhea Maintain urogenital health disturbed by antibiotics, spermicides and birth control pills.
Prebiotics: Importance
Improve health by allowing growth of bacteria that facilitate the absorption of nutrients (minerals), helping food digestion (including lactose), maintaining the intestinal pH and promoting intestinal peristalsis (vs. constipation). By themselves they help to maintain a normal balance between good and bad bacteria in the gut, to control blood glucose, HbA1c and LDL, to improve symptoms of IBS. Added to both regular foods and pet foods. Used along with probiotics.
Type of Products
In a dosage form = capsule, caplet, tablet, powder, suspension In a food form = fermented solid or semisolid product (kimchi, natto, sauerkraut, tempeh, yogurt, soy sauce) In a drink form = fermented soy drinks, kefir, yakult Milk fortified with probiotics Buttermilk Fermented cheese = blue, Gouda, cottage, cheddar, edam, feta, Emental, provolone. Sourdough bread, soda bread Pickled food: sour pickles, radish, beets (sea salt/water, but no vinegar)
Legal Status of Probiotics
In the USA, they are examples of functional foods/dietary supplements which are regulated as foods by US FDA Available over-the-counter even though they are loaded with live bacteria and yeast They do not undergo the testing and approval process that is required for drugs Manufacturers are responsible for making sure that they are safe before marketing and that any claims made on the label are true There is no guarantee on the contents and effects The US FDA has not approved/verified any health claims on these products
Kimchi
Korean for "soaked vegetable" Fermented cabbage, radish, green onion or cucumber Keep well under refrigeration for up to 1 month Available in different varieties depending on vegetable and seasoning used Kimchi Field Museum , Seoul, Korea; Kimchi Festival, Kwangju, Korea (mid October) Rich in proteins, fiber, carotene, vitamins (A, B-1, B-2, niacin, C), minerals (Ca, Fe, P) and Lactobacillus kimchii Aids digestion, increases immunity, prevents yeast infection, may prevent gastric cancer.
Paraprobiotics: Potential Uses
Management of allergy and asthma by influencing Th1 and Th2 cell activities and by inhibiting IgE production; treat IBS through antiinflammatory action and Treg cells activation.
Probiotics: Action on foods
Microbes convert food carbohydrates to more digestible and nutritious products (small acids).
Probiotic Milk (Foster Farms Dairy, Modesto CA Dairy Balance; Guernsey Farms Dairy, Northville, MI)
Milk (reduced fat or fat free) + Bacillus coagulans Ganeden BC30 strain
Acidophilus Milk
Milk + Lactobacillus acidophilus
Prebiotics: Examples
Mostly oligosaccharides: fructooligosaccharides (FOS), galactooligosaccharides (GOS) and xylooligosaccharides (XOS), soy oligosaccharides and inulin, polydextrose; also some soluble fiber (pectin, gums). Mannanoligosaccharides (MOS) only for animals (pets). Recently, Ca2+ phosphate has also been used.
Problems Associated with the Use of Probiotics: Risk of Infection
Must be used with care by persons with a weakened or suppressed immune system (HIV/ AIDS, chemotherapy and immunosuppressive drug therapy following an organ transplant). Those with artificial heart valve are at risk of developing a heart infection.
Immunobiotics: Use
New tool to alleviate intestinal inflammation, normalize gut mucosa dysfunction, and downregulate hypersensitivity reactions (e.g., to reduce incidence/severity/duration of upper respiratory tract infec-tion (e.g., common cold, flu) and severity of atopic eczema in infants, prevent asthma or food-related allergy, alleviate lactose intolerance, reduce frequency/duration of infant acute diarrhea).
Paraprobiotics
Nonviable bacterial cells (killed or inactivated, intact or broken) or crude microbial fractions (extracts) capable of conferring health-related benefits in humans and animals when administered in adequate amounts (orally or topically) . May be advantageous in those for which probiotics may not be safe because of weak immune system, enhanced inflammatory responses and/or compromised mucosal barrier functions
Yakult
Probiotic, fermented, milk-like drink originating in Japan (1935, Dr. Minoru Shirota) and presently sold in 31 countries Made by fermentation of skimmed milk with Lactobacillus casei Shirota. In addition to probiotics, it also contains sugars (glucose, sucrose), milk protein, Na+, Ca++ and artificial/ natural flavors. Calories per serving = 48 kcal or 28 kcal. Drinking 1 or 2 bottles/day will balance the intestinal bacteria count. Can be added to cereals, smoothies, milkshakes, cheesecakes or any other cold foods
ProbioticGum with BLIS K12
Strain of Streptococcus salivarius, a known friendly bacteria of the mouth. Can be used by children and adults to boost oral immunity and prevent tooth plaque and gum disease. Dose per serving = 20 mg; mint and fruit flavors
Problems Associated with the Use of Probiotics: Allergic Rxn
Symptoms include hives, itching, wheezing, difficult breathing and swelling of the face and throat
Eubiotics
Term used in the feed industry (providing food for animal consumption) It also designates bacterial preparations that are used to bring balance (normalize) the gastrointestinal microflora. Hence, it includes probiotics, prebiotics and certain organic acids
Immunobiotics: Composition
They can be viable or dead microbes (incapable of proliferating or secreting metabolites/other beneficial products).
Probiotics: Ideal Target
To modulate gut microbiota to solve some health problems through the use of pharmabiotics (i.e., probiotics, probiotic-derived biologically active metabolites, prebiotics, synbiotics or genetically-modified commensal bacteria)
Current Areas of Interest for Probiotics
To promote innate intestinal immunity, stimulate host innate and adaptive immune systems, dendritic cells/T cells and promote antibody formation as a means to reduce severity/prevent infections (ear, strep throat, cold and flu in children) Influence on adipose tissue mass, adipocyte size, serum lipoproteins, insulin sensitivity, glucose levels, blood and liver lipids, and activity of the sympathetic nervous system (SNS) controlling lipolysis as a means to promote body loss - which may be due to effects on fatty acid and carbohydrate metabolism, leptin levels, fat intestinal absorption, appetite centers in CNS, and activity of SNS controlling lipolysis (antiobesity effect) Effect on plasma endotoxin (LPS) levels, which may be increase by dysbiosis ( Bifidobacterium) and lead to obesity, inflammation and chronic disease (diabetes, atherosclerosis, cancer, allergy, autoimmune disease, nephropathy, osteoarthritis, rheumatoid arthritis, Alzheimer's) Effects on proinflammatory cytokines/intestinal Toll-like receptors and, thus, on inflammation Together with a prebiotic to prevent/lower severity of eczema in children Due to neural connection between intestine and brain, to control stress-related disorders (depression, anxiety, schizophrenia To reduce or delay allergic symptoms, especially in children Prevent recurrence of bladder and colon cancer
Natto
Traditional Japanese food, eaten over rice or added to soups, sandwiches, toast, omelet, pasta or sushi. Pungent smell, strong, nutty, salty, blue cheese-like flavor Fermentation of natto soybeans with B. subtilis or B. natto. Beans washed and soaked in water for 12-24 hr, steamed for 6 hr, mixed with B. subtilis or B. natto, and allowed to stand at 40C x 20 hr for it to become gooey (sticky and stringy). Rich source of protein, vitamin K2 and beneficial bacteria. Also available in an odorless form that can be eaten as a snack , or as an ice cream. Shown to have antibiotic and fibrinolytic action (nattokinase), to lower blood cholesterol, to promote amyloid degradation, and to prevent osteoporosis (due to activation of osteocalcin by K2).
Miso
Traditional Japanese seasoning. Made by fermentation of grains (wheat, barley, rice), corn or soybeans with fungus kojikin (Aspergillus oryzae). Most often from soybeans. Koji is fermented steamed rice with mold in it. Available in different colors (white, red, light brown, dark brown) and flavors (salty, sweet, earthy, fruity or savory taste). High in proteins, vitamins (B complex), minerals, salt and Lactobacillus acidophilus, low in calories. Added to sauces, soups, spreads, pickles, vegetables or meats. May protect against or attenuate radiation sickness.
Tempeh
Type of traditional food popular in Indonesia (Java) Made by controlled fermentation of soybeans, which are soaked in water, peeled, partially cooked, mixed with vinegar and fungus Rhizopus oligosporus, and spread in thin layers to ferment for 24-36 hr at 30C. Sold shaped as blocks (cakes), which are a rich source of protein, fiber, and vitamins (including B12). Can be eaten as such, dried, boiled, fried, or added to dishes. If grated, it can be used as a ground-meat substitute.
Cysbiotic
Women's health dietary supplement (Lactobacillus rhamnosus Rosell-11 + standardized cranberry powder) in capsule form). Contains 0.5 billion L. rhamonosus Rosell-11 and 250 mg cranberry powder/caps.
Florastor
capsules with Sacharomyces boulardii to maintain balance of the intestinal flora and to promote intestinal health and normal function
