Probiotics and Functional Foods
Probiotics and Functional Foods
Summary
Probiotics are defined as live microbial food component which are useful on human health. In other words, probiotics are beneficial for human health to a great extent. Most probiotic bacteria belong to the genus of bifid bacterium and lactobacillus bacteria. It should be noted that several studies have reported usefulness of probiotics on intestinal and abdominal diseases, antimicrobial activities, increased lactose metabolism, reduced blood cholesterol, stimulation of body immune system, anti- mutagenic properties, anti- cancer specifications, anti- diarrhea features, improvement of intestinal and abdominal diseases and stoppage of bacterium helicobacter pyrrole with adding the desired species to the food product. General speaking, probiotics are very important for health condition of human being as well. Nowadays, most certain probiotics are used in dairy products. Nevertheless, it should be noted that several raw materials have recently been studied comprehensively in line with the determination of their appropriateness for the production of new non- dairy probiotic microorganisms.
Therefore, reviewing effects of probiotics on health condition of human being and application of probiotics in new and traditional dairy and non- dairy products (including fruit, vegetables, soya and meat) with probiotic potential is of the main objective of the present research.
Keywords: Probiotic, Health, Lactobacillus, Bifid Bacteria, Functional Foods
Introduction
Probiotics are live microorganisms. Macrobiotics provides useful and beneficial effects for their host if distributed properly in host body. [1]
The word “probiotics” was raised in 20th century developments according to a hypothesis put forward by a Russian Noble Prize Laureate Elie Metchnikoff.
He stated that consumption of fermented dairy products is one of the main causes of health and longevity of villagers, nomads and urban dwellers. [2]
In other words, consumption of fermented dairy products has been cited as the main reason for health of farmers and villagers. He was of the opinion that lactobacillus affect intestinal micro flora positively during consumption and also reduces harmful microbial activities extremely. [1, 2 and 3]
In general, probiotics are called as bacteria friendly or good bacteria. [4]
Probiotics are microorganisms that are believed to provide health benefits when consumed. The term probiotic is currently used to name ingested microorganisms associated with beneficial effects to humans and other animals. Introduction of the concept is generally attributed to Nobel Prize recipient Élie Metchnikoff, who in 1907 suggested that “the dependence of the intestinal microbes on the food makes it possible to adopt measures to modify the flora in our bodies and to replace the harmful microbes by useful microbes”. A significant expansion of the potential market for probiotics has led to higher requirements for scientific substantiation of putative beneficial effects conferred by the microorganisms. Studies on the medical benefits of probiotics have yet to reveal a cause-effect relationship, and their medical effectiveness has yet to be conclusively proven for most of the studies conducted thus far.
Commonly claimed benefits of probiotics include the decrease of potentially pathogenic gastro-intestinal microorganisms; the reduction of gastro-intestinal discomfort; the strengthening of the immune system; the improvement of the skin’s function; the improvement of bowel regularity; the strengthening of the resistance to cedar pollen allergens; the decrease in body pathogens; the reduction of flatulence and bloating; the protection of DNA; the protection of proteins and lipids from oxidative damage; and the maintaining of individual intestinal microbiota in subjects receiving antibiotic treatment. Scientific evidence to date has been insufficient to substantiate any anti-disease claims or health benefits from consuming probiotics
Probiotics-based foods are a group of foods improving health which are called as “Functional Foods” and include live probiotics compounds in a sufficient amount and provides health based on nutrition. [6 and 7]
Therefore, they [probiotics] produce positive effects after being consumed. Probiotic microorganisms generally have human or animal origin. [1]
Most probiotic bacteria belong to the genus of bifid bacterium and lactobacillus. It should be noted that species belonging to genus of lactocucuss, enterococcus, Saccharomyces and propionic bacterium have been introduced as “probiotics” due to their improving effects on health condition of people. [1, 3 and 4]
Bifid bacteria generally live in human and animal intestine and in some cases, they can be observed in mouth and excrement of human being as well. pH and proper growth temperature of bifid bacteria stand at between 6 – 7 and 37 – 41 degrees of centigrade respectively.
Some of bifid bacteria, which are used as probiotic, include bifid bacterium adolescents, bifid bacterium longsome, bifid bacterium infancies and bifid bacterium brio.
Proper growth temperature of lactobacillus stands at above 45 degrees of centigrade. Although their proper growth temperature have been reported 35 – 40 degrees of centigrade, these bacteria develop and grow in partial acidity environment in pH 4.6 – 5.4 degrees of centigrade. The most important bacteria of this group include: lactobacillus, leuconostics, lactobacillus, streptococcus and pediococcus.
Most bacteria, which are used in preparation of probiotic (such as lactobacillus and bifid bacteria), are isolated from sample excrement of human in order to increase compatibility with micro flora of human intestine and also increased chance of its survival. With relation to probiotics, it is argued that these bacteria should be alive in order to produce positive and useful results. Moreover, these bacteria should be accessible in high concentration, for example 08 – 109 per each gram. Also, these bacteria should be found alive in gastric juice of human in order to reach small and large intestine.
Hereunder are some factors which affect survival and activity of probiotics in alimentary system of consumer: added probiotic physiological state (growth or logarithmic phase), degree of consumption of probiotic based on concentration at time, physical situation in the course of preservation of product, chemical combinations of the product which probiotics are added to it, pH, hydro activity, carbon, nitrogen, minerals and content of oxygen, possible interactional effect between probiotics and starter bacteria [1]
Probiotics and Health
The improving health and antimicrobial specifications of lactobacillus and probiotics can be related to the production of nutrient compounds and antimicrobial compounds such as organic acids, peroxide hydrogen, and bacitracin. Reduction of pH, which is generated in intestine due to the organic acids (lactic acid and acetic acid), has destructing and deterrent effects on pathogenic bacteria. [1]
Table 1 shows a summary of effects of probiotics on human health.
Probiotics and Functional Foods
Today, most probiotics are used in dairy byproducts. [3] Hereunder are considered as most common probiotic dairy products in world: various types of yogurts and other dairy products (such as fermented butter yogurt drinks in Finland, different lactic acid bacteria drinks, fruit juice and mixture of probiotic milks (fermented), fresh and ripped probiotic cheese. Improvement and progress of natural defensive system of body is the most common claim of health for probiotic dairy foods. [3]
Table 1: Effects of Probiotics on Health [2]
Fermented milk is considered as a carrier for absorption of probiotics and should contain a great number of probiotics. Many of probiotic races are not operated well in milk and require backup races such as staphylococcus, thermophiles and lactobacillus.
It should be noted that fermented probiotic milks are generated by various lactic acid bacteria such as bifid bacteria. Lactobacillus acidophilus, special casein lactobacillus race and subspecies of bifid bacterium are considered as the most common probiotic bacteria in production of fermented milk. These bacteria and other probiotics enjoy capability of activity in intestine. It should be noted that yogurt’s traditional starters (including staphylococcus, thermophiles and lactobacillus) are not able to grow in intestine. [9, 10]
Yogurt and other microbial cultures and probiotic bacteria improve digestion of lactose in fermented and non- fermented milk products and reduces symptom of non- toleration among individuals diagnosed with bad digestion of lactose. These useful effects are related to beta lacto sides enzyme of microbe present in milk fermented products which delays the passage time from intestine and will leave positive impacts on performance and function of intestine and micro flora and finally, will reduce sensitivity toward symptoms of disease. [11]
It is worth mentioning of lactobacillus cells were stabilized on pieces of fruit (apple and pear) and stabilized bio catalyzer was used as a supplement in production of probiotic cheese. The pieces of fruit are considered as an effective protective for survival of casein lactobacillus cells and produced cheese enjoys top and acceptable sensory taste. [12]
Encapsulated probiotic bacteria can be used in many dairy products such as yogurt, cheese, skimmed cream, and frozen dairy desserts. In capsulated form, probiotics are protected from influence of bacteriophages and improper environment such as cold and gastric juice. [13]
Fruits and Vegetables
Nutritional and biological potential of fruit juices and vegetables have turned them into food products with different applications in preservation of balance of organisms. In the same direction, fruit juices and vegetables have satisfactory results in prevention and also treatment of cardiovascular diseases due to the content of potassium salt, bio flavin, vitamins, etc.
Lack of fat for treatment of the aforementioned diseases has given salient advantages to these types of product. Fruitful effects of fruits and vegetables can be increased due to the biochemical treatments such as lactic fermentation. [14]
Generally speaking, based on probiotic studies’ reports, growth and ability of bio cells in fruits and vegetables depend on type of used bacteria, final acidity and concentration of lactic acid and also ascetic acid of final product.
It should b e noted that probiotic enjoys a favorable and satisfactory potential for application as a functional supplement in fruit products due to their effective tolerance to the acidity environment although using physical obstacles has been recommended “incompatible” despite external situation . [1]
Several studies have studied application of probiotics at fruits and vegetables. In natural fermented olive, lactobacillus casein has been identified as a dominant type. Yon, et al. studied appropriateness of tomato juice for production of a probiotic product using lactobacillus acidophilus, lactobacillus planetarium, and lactobacillus casein and lactobacillus delborooki.
Yon, et al. also studied the same bacteria in terms of appropriateness of cabbage as a raw material for production of probiotic cabbage juice. Young et al. found out that lactobacillus acidophilus and lactobacillus planetarium can use beet juice for growth.
Species related to lactobacillus (lactobacillus planetarium) and locknuts (locknuts mesenteries) are the most common bacteria conducting natural fermentation of vegetables’ lactic acid. But lactobacillus Para casein, casein, lactobacillus delborooki and lactobacillus brose have also reported with the same result. [1]
Cereals, corns and soya
Seeds of corns and cereals are considered as one of the most important sources of protein, carbohydrate vitamin, minerals and fiber for people across the world. Moreover, seeds of corn and cereals are considered as one of sources of indigestible carbohydrates. In addition to owning useful physiological effects, seeds of cereals can lead to instigation of growth of lactobacillus and bifid bacteria which are present as probiotic in intestine. Corns and cereals contain solution fibers in water (such as beta gluten and arabinoxilan), oligosaccharides (such as galactic and frecto oligosaccharides) and resistant starches. Therefore, they have been proposed for the execution of application of probiotics. Types of lactobacillus have been identified as complex microorganisms which require fermentable carbohydrates, amino acids, vitamins Group B, nucleic acid and minerals for growth. Therefore, fermentation of corn and cereals is considered as an inexpensive and cheap method to support growth of useful microorganisms.
A great number of nondairy fermented cereals and corn products have been produced in the course of history such as tarhana and kishk. . Mixture of milk, corn containing lactobacillus has probiotic specifications; even tarhanas is considered as one of the oldest probiotic foods. Wheat, barley, corn, rice and soybeans are considered as main cereals used in production of fermented foods. [1]
Meat
Meat has been considered as a unique carrier for probiotics. Buffer capacity of meat may be related to the high pH of small environment of bacteria remained on surface of meat. Moreover, meat has been identified as a protection for lactobacillus against killing action of gall bladder. [1]
There are advantages and disadvantages on matrix of fermented meat which are suitable for carrying probiotic bacteria. Since matrix of fermented meat has not usually been heat treated and/or has been treated partially, they can lead to the increased biodiversity of probiotic bacteria in the course of alimentary tract. In contrast, biodiversity of bacteria may be reduced due to high concentration of salt used for raising meat and hydro activity and low ph. [5]
Major fermented products of meat include fermented sausages and also fermented fish. Lactobacillus races, which are mainly used as starters of meat, include lactobacillus casein, lactobacillus Cervantes, lactobacillus bentosoos, lactobacillus Saki, pediocuccus, lactic acid, and pediococcus pentasoccus. [1]
Result and Discussion
Probably, probiotics are necessary for nutrition of human more than any other nutrient or food and its nutritional consultation and also its daily consumption should be recommended. Although dairy products are the most common nutritional matrix for probiotic bacteria, it is possible that probiotic foods should be provided from various matrixes such as fermented and non- fermented foods.
Generally speaking, dire need to subsequent studies to ensure of useful effects of certain probiotics is necessary for human health.
Summary
Probiotics are defined as live microbial food component which are useful on human health. In other words, probiotics are beneficial for human health to a great extent. Most probiotic bacteria belong to the genus of bifid bacterium and lactobacillus bacteria. It should be noted that several studies have reported usefulness of probiotics on intestinal and abdominal diseases, antimicrobial activities, increased lactose metabolism, reduced blood cholesterol, stimulation of body immune system, anti- mutagenic properties, anti- cancer specifications, anti- diarrhea features, improvement of intestinal and abdominal diseases and stoppage of bacterium helicobacter pyrrole with adding the desired species to the food product. General speaking, probiotics are very important for health condition of human being as well. Nowadays, most certain probiotics are used in dairy products. Nevertheless, it should be noted that several raw materials have recently been studied comprehensively in line with the determination of their appropriateness for the production of new non- dairy probiotic microorganisms.
Therefore, reviewing effects of probiotics on health condition of human being and application of probiotics in new and traditional dairy and non- dairy products (including fruit, vegetables, soya and meat) with probiotic potential is of the main objective of the present research.
Keywords: Probiotic, Health, Lactobacillus, Bifid Bacteria, Functional Foods
Introduction
Probiotics are live microorganisms. Macrobiotics provides useful and beneficial effects for their host if distributed properly in host body. [1]
The word “probiotics” was raised in 20th century developments according to a hypothesis put forward by a Russian Noble Prize Laureate Elie Metchnikoff.
He stated that consumption of fermented dairy products is one of the main causes of health and longevity of villagers, nomads and urban dwellers. [2]
In other words, consumption of fermented dairy products has been cited as the main reason for health of farmers and villagers. He was of the opinion that lactobacillus affect intestinal micro flora positively during consumption and also reduces harmful microbial activities extremely. [1, 2 and 3]
In general, probiotics are called as bacteria friendly or good bacteria. [4]
Probiotics are microorganisms that are believed to provide health benefits when consumed. The term probiotic is currently used to name ingested microorganisms associated with beneficial effects to humans and other animals. Introduction of the concept is generally attributed to Nobel Prize recipient Élie Metchnikoff, who in 1907 suggested that “the dependence of the intestinal microbes on the food makes it possible to adopt measures to modify the flora in our bodies and to replace the harmful microbes by useful microbes”. A significant expansion of the potential market for probiotics has led to higher requirements for scientific substantiation of putative beneficial effects conferred by the microorganisms. Studies on the medical benefits of probiotics have yet to reveal a cause-effect relationship, and their medical effectiveness has yet to be conclusively proven for most of the studies conducted thus far.
Commonly claimed benefits of probiotics include the decrease of potentially pathogenic gastro-intestinal microorganisms; the reduction of gastro-intestinal discomfort; the strengthening of the immune system; the improvement of the skin’s function; the improvement of bowel regularity; the strengthening of the resistance to cedar pollen allergens; the decrease in body pathogens; the reduction of flatulence and bloating; the protection of DNA; the protection of proteins and lipids from oxidative damage; and the maintaining of individual intestinal microbiota in subjects receiving antibiotic treatment. Scientific evidence to date has been insufficient to substantiate any anti-disease claims or health benefits from consuming probiotics
Probiotics-based foods are a group of foods improving health which are called as “Functional Foods” and include live probiotics compounds in a sufficient amount and provides health based on nutrition. [6 and 7]
Therefore, they [probiotics] produce positive effects after being consumed. Probiotic microorganisms generally have human or animal origin. [1]
Most probiotic bacteria belong to the genus of bifid bacterium and lactobacillus. It should be noted that species belonging to genus of lactocucuss, enterococcus, Saccharomyces and propionic bacterium have been introduced as “probiotics” due to their improving effects on health condition of people. [1, 3 and 4]
Bifid bacteria generally live in human and animal intestine and in some cases, they can be observed in mouth and excrement of human being as well. pH and proper growth temperature of bifid bacteria stand at between 6 – 7 and 37 – 41 degrees of centigrade respectively.
Some of bifid bacteria, which are used as probiotic, include bifid bacterium adolescents, bifid bacterium longsome, bifid bacterium infancies and bifid bacterium brio.
Proper growth temperature of lactobacillus stands at above 45 degrees of centigrade. Although their proper growth temperature have been reported 35 – 40 degrees of centigrade, these bacteria develop and grow in partial acidity environment in pH 4.6 – 5.4 degrees of centigrade. The most important bacteria of this group include: lactobacillus, leuconostics, lactobacillus, streptococcus and pediococcus.
Most bacteria, which are used in preparation of probiotic (such as lactobacillus and bifid bacteria), are isolated from sample excrement of human in order to increase compatibility with micro flora of human intestine and also increased chance of its survival. With relation to probiotics, it is argued that these bacteria should be alive in order to produce positive and useful results. Moreover, these bacteria should be accessible in high concentration, for example 08 – 109 per each gram. Also, these bacteria should be found alive in gastric juice of human in order to reach small and large intestine.
Hereunder are some factors which affect survival and activity of probiotics in alimentary system of consumer: added probiotic physiological state (growth or logarithmic phase), degree of consumption of probiotic based on concentration at time, physical situation in the course of preservation of product, chemical combinations of the product which probiotics are added to it, pH, hydro activity, carbon, nitrogen, minerals and content of oxygen, possible interactional effect between probiotics and starter bacteria [1]
Probiotics and Health
The improving health and antimicrobial specifications of lactobacillus and probiotics can be related to the production of nutrient compounds and antimicrobial compounds such as organic acids, peroxide hydrogen, and bacitracin. Reduction of pH, which is generated in intestine due to the organic acids (lactic acid and acetic acid), has destructing and deterrent effects on pathogenic bacteria. [1]
Table 1 shows a summary of effects of probiotics on human health.
Probiotics and Functional Foods
Today, most probiotics are used in dairy byproducts. [3] Hereunder are considered as most common probiotic dairy products in world: various types of yogurts and other dairy products (such as fermented butter yogurt drinks in Finland, different lactic acid bacteria drinks, fruit juice and mixture of probiotic milks (fermented), fresh and ripped probiotic cheese. Improvement and progress of natural defensive system of body is the most common claim of health for probiotic dairy foods. [3]
Table 1: Effects of Probiotics on Health [2]
Fermented milk is considered as a carrier for absorption of probiotics and should contain a great number of probiotics. Many of probiotic races are not operated well in milk and require backup races such as staphylococcus, thermophiles and lactobacillus.
It should be noted that fermented probiotic milks are generated by various lactic acid bacteria such as bifid bacteria. Lactobacillus acidophilus, special casein lactobacillus race and subspecies of bifid bacterium are considered as the most common probiotic bacteria in production of fermented milk. These bacteria and other probiotics enjoy capability of activity in intestine. It should be noted that yogurt’s traditional starters (including staphylococcus, thermophiles and lactobacillus) are not able to grow in intestine. [9, 10]
Yogurt and other microbial cultures and probiotic bacteria improve digestion of lactose in fermented and non- fermented milk products and reduces symptom of non- toleration among individuals diagnosed with bad digestion of lactose. These useful effects are related to beta lacto sides enzyme of microbe present in milk fermented products which delays the passage time from intestine and will leave positive impacts on performance and function of intestine and micro flora and finally, will reduce sensitivity toward symptoms of disease. [11]
It is worth mentioning of lactobacillus cells were stabilized on pieces of fruit (apple and pear) and stabilized bio catalyzer was used as a supplement in production of probiotic cheese. The pieces of fruit are considered as an effective protective for survival of casein lactobacillus cells and produced cheese enjoys top and acceptable sensory taste. [12]
Encapsulated probiotic bacteria can be used in many dairy products such as yogurt, cheese, skimmed cream, and frozen dairy desserts. In capsulated form, probiotics are protected from influence of bacteriophages and improper environment such as cold and gastric juice. [13]
Fruits and Vegetables
Nutritional and biological potential of fruit juices and vegetables have turned them into food products with different applications in preservation of balance of organisms. In the same direction, fruit juices and vegetables have satisfactory results in prevention and also treatment of cardiovascular diseases due to the content of potassium salt, bio flavin, vitamins, etc.
Lack of fat for treatment of the aforementioned diseases has given salient advantages to these types of product. Fruitful effects of fruits and vegetables can be increased due to the biochemical treatments such as lactic fermentation. [14]
Generally speaking, based on probiotic studies’ reports, growth and ability of bio cells in fruits and vegetables depend on type of used bacteria, final acidity and concentration of lactic acid and also ascetic acid of final product.
It should b e noted that probiotic enjoys a favorable and satisfactory potential for application as a functional supplement in fruit products due to their effective tolerance to the acidity environment although using physical obstacles has been recommended “incompatible” despite external situation . [1]
Several studies have studied application of probiotics at fruits and vegetables. In natural fermented olive, lactobacillus casein has been identified as a dominant type. Yon, et al. studied appropriateness of tomato juice for production of a probiotic product using lactobacillus acidophilus, lactobacillus planetarium, and lactobacillus casein and lactobacillus delborooki.
Yon, et al. also studied the same bacteria in terms of appropriateness of cabbage as a raw material for production of probiotic cabbage juice. Young et al. found out that lactobacillus acidophilus and lactobacillus planetarium can use beet juice for growth.
Species related to lactobacillus (lactobacillus planetarium) and locknuts (locknuts mesenteries) are the most common bacteria conducting natural fermentation of vegetables’ lactic acid. But lactobacillus Para casein, casein, lactobacillus delborooki and lactobacillus brose have also reported with the same result. [1]
Cereals, corns and soya
Seeds of corns and cereals are considered as one of the most important sources of protein, carbohydrate vitamin, minerals and fiber for people across the world. Moreover, seeds of corn and cereals are considered as one of sources of indigestible carbohydrates. In addition to owning useful physiological effects, seeds of cereals can lead to instigation of growth of lactobacillus and bifid bacteria which are present as probiotic in intestine. Corns and cereals contain solution fibers in water (such as beta gluten and arabinoxilan), oligosaccharides (such as galactic and frecto oligosaccharides) and resistant starches. Therefore, they have been proposed for the execution of application of probiotics. Types of lactobacillus have been identified as complex microorganisms which require fermentable carbohydrates, amino acids, vitamins Group B, nucleic acid and minerals for growth. Therefore, fermentation of corn and cereals is considered as an inexpensive and cheap method to support growth of useful microorganisms.
A great number of nondairy fermented cereals and corn products have been produced in the course of history such as tarhana and kishk. . Mixture of milk, corn containing lactobacillus has probiotic specifications; even tarhanas is considered as one of the oldest probiotic foods. Wheat, barley, corn, rice and soybeans are considered as main cereals used in production of fermented foods. [1]
Meat
Meat has been considered as a unique carrier for probiotics. Buffer capacity of meat may be related to the high pH of small environment of bacteria remained on surface of meat. Moreover, meat has been identified as a protection for lactobacillus against killing action of gall bladder. [1]
There are advantages and disadvantages on matrix of fermented meat which are suitable for carrying probiotic bacteria. Since matrix of fermented meat has not usually been heat treated and/or has been treated partially, they can lead to the increased biodiversity of probiotic bacteria in the course of alimentary tract. In contrast, biodiversity of bacteria may be reduced due to high concentration of salt used for raising meat and hydro activity and low ph. [5]
Major fermented products of meat include fermented sausages and also fermented fish. Lactobacillus races, which are mainly used as starters of meat, include lactobacillus casein, lactobacillus Cervantes, lactobacillus bentosoos, lactobacillus Saki, pediocuccus, lactic acid, and pediococcus pentasoccus. [1]
Result and Discussion
Probably, probiotics are necessary for nutrition of human more than any other nutrient or food and its nutritional consultation and also its daily consumption should be recommended. Although dairy products are the most common nutritional matrix for probiotic bacteria, it is possible that probiotic foods should be provided from various matrixes such as fermented and non- fermented foods.
Generally speaking, dire need to subsequent studies to ensure of useful effects of certain probiotics is necessary for human health.