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| PROBIOTICS For information on the current status of probiotics, visit: http://www.usprobiotics.org/101/ The following introduction to probiotics has been taken from the Probiotic Web Page (cited above) and from a 2000 IFTpresentation by Dr. T. R. Klaenhammer. Dairy foods fermented by lactic acid bacteria have long been held in special favor as safe and nutritious foods that may also elicit positive effects on health and well being. There is increasing evidence the live lactic acid bacteria in these products do indeed have health benefits. Select members of the lactic acid bacteria have now been implicated through clinical studies to provide resistance to enteric pathogens, stimulate the immune system, and help maintain a balanced gastrointestinal micro flora. The term "Probiotic" has been given many meanings, but it now generally recognized as a fermented dairy product containing live lactic acid bacteria that have been specially selected to provide specific health benefits. Most probiotic products contain bacteria from the genera Lactobacillus or Bifidobacterium. Probiotic products should be safe, effective, and should maintain their effectiveness and potency until they are consumed. Reported functions of probiotics as a part of a healthy diet
have included: Why the interest in probiotics? For centuries folklore has suggested that fermented dairy products containing probiotic cultures are healthful. Recent controlled scientific investigation has supported some of these traditional views, suggesting the value of probiotics as part of a healthy diet. In addition, the emergence of some new public health risks suggest an important role for effective probiotics. The ability of probiotic bacteria to support the immune system could be important to the elderly or other people with compromised immune function. Ask your doctor before taking any dietary supplement. Some infections, once thought self-limiting or readily treatable with antibiotics, are now recognized as more serious health threats. Prevention of infections before they occur is clearly the better alternative. Vaginitis used to be considered just an annoyance. Now we know it is associated with low birth weight and increased risk of sexually transmitted diseases. New foodborne pathogens have emerged as prevalent and life threatening, including Shiga-like Escherichia coli strains. Multiple antibiotic resistances are a continual threat in the battle against once-treatable infections. And in non-industrialized nations, infections such as rotavirus, claim the lives of hundreds of thousands of infants yearly. Probiotics may be the avenue to provide a safe, cost-effective, "natural" approach that adds a barrier against microbial infection. "Dairy foods fermented by lactic acid bacteria have long been held in special favor as safe and nutritious foods that may also elicit positive effects on health and well being. Archaic texts from Irac dating back to 3200 BC hold references to cheese, butter, and yoghurt indicating that fermented dairy foods have long been part of the daily human diet. Soured milk bore the first pure bacterial culture (Bacterium lactis, Lister 1873) and later the probiotic concept. Eli Metchnikoff (1904) attributed the long and healthy lifestyle of Bulgarian peasants to the consumption of fermented milks. Over the last 30 years, intensified efforts to identify and characterize lactic acid bacteria have revealed their many critical roles in dairy foods, including: acid production, texture development, flavor generation, preservation, and synthesis of B-vitamins. Select members of the lactic acid bacteria have now been implicated through clinical studies to provide resistance to enteric pathogens, stimulate the immune system, and help maintain a balanced gastrointestinal microflora. Advances in microbiology, molecular biology and genomics, focused on dairy lactic acid bacteria, have begun to elucidate their roles and interactions within complex fermentation ecosystems and the gastrointestinal tract. Genetic technologies can further be exploited to expand upon the beneficial activities of lactic acid bacteria through metabolic engineering and/or expression of novel products, such as digestive enzymes, vaccines, or other bioactive compounds. The future linkage of lactic acid bacteria and health holds considerable promise as a result of their long and safe consumption through dairy foods, and their potential to deliver novel bioactive molecules that positively impact human health and well being." ........................................................................................................ Probiotics may have potential roles of probiotics as natural
barriers to pathogens associated with intestinal disease), Possible effects on on human
health include alleviation of symptoms of lactose intolerance, anti-diarrheal effects,
reduced risks of some cancers, improved intestinal and urogenital health, enhanced immune
functioning, moderation of allergic reactions, inhibition of Helicobacter pylori stomach
infections, possible cholesterol-lowering effects, mild anti-hypertensive effects, effects
on alcohol-induced liver disease) LINKS:
PROBIOTIC PRODUCTS - LINKS http://www.phototour.minneapolis.mn.us/candida/summary.html References of interest in respect to Probiotics 2003 2002: 2001: Lourens-Hattingh, A & Violen,B C (2001) Yogurt as probiotic carrier food. International Dairy Journal Volume: 11(1-2):1-17 McNaught C E & Mc Fie (2001) Probitocs in clinical Practice. Nutrition Research Volume: 21(1-2): 343-353 Prior to 2001 Buttriss-J 1997 Nutritional properties of fermented milk products. International-Journal-of-Dairy-Technology; 50 (1) 21-27 Bezkorovainy-A; Kot-E 1998 Interaction of bifidobacteria with ferric iron.International-Dairy-Journal; 8 (5/6) 507-512 Campbell-CG; Luedecke-LO; Schultz-TD 1999 Yogurt consumption and estrogen metabolism in healthy premenopausal women. Nutrition-Research; 19 (4) 531-543 Campbell-CG 1998 Influence of yogurt consumption on immune function and estrogen metabolism in premenopausal women. Dissertation-Abstracts-International,-B; 58 (8) 4151 Order no. DA9806714, 114pp. Chandan-RC 1999 Enhancing market value of milk by adding cultures. Journal-of-Dairy-Science; 82 (10) 2245-2256. Desobry-Banon-S; Vetier-N; Hardy-J 1999 Health benefits of yogurt consumption. A review. International-Journal-of-Food-Properties; 2 (1) 1-12. Fooks-LJ; Fuller-R; Gibson-GR 1999 International-Dairy-Journal; 9 (1, Recombinant dairy starters, probiotics, and prebiotics: scientific, technological, and regulatory challenges) 53-61 Ganjam-LS; Thornton-WH Jr; MacDonald-RS 1996 Yogurt peptides, bovine less than
alpha greater than -lactalbumin and less than beta greater than -casein alter
cell proliferation in IEC-6 and Caco-2 intestinal cells. 1996 IFT annual
meeting: book of abstracts, p. 150 ISSN 1082-1236 Gurr-MI 1991 Health benefits of cultured and culture-containing milks.BNF-Nutrition-Bulletin; 16 (2) 73-82 Kasper-H 1998 Protection against gastrointestinal diseases - present facts and future developments. International-Journal-of-Food-Microbiology; 41 (2) 127-131 Kulkarni-N; Reddy-BS 1994 Inhibitory effect of Bifidobacterium longum
cultures on the azoxymethane-induced aberrant crypt foci formation and fecal
bacterial beta-glucuronidase.
Proceedings-of-the-Society-for-Experimental-Biology-and-Medicine; 207 (3)
278-283 Loo-J-van; Cummings-J; Delzenne-N;
Englyst-H; Franck-A; Hopkins-M; Kok-N; Macfarlane-G; Newton-D; Quigley-M;
Roberfroid-M; Vliet-T-van; Heuvel-E-van-den
1999 Functional food properties of non-digestible oligosaccharides: a consensus
report from the ENDO project. British-Journal-of-Nutrition; 81 (2) 121-132. Parodi-PW 1999 The role of intestinal bacteria in the causation and prevention of cancer: modulation by diet and probiotics. Australian-Journal-of-Dairy-Technology; 54 (2) 103-121
Parodi-PW 1999 The role of intestinal bacteria in the causation and prevention
of cancer: modulation by diet and probiotics.
Australian-Journal-of-Dairy-Technology; 54 (2) 103-121 Schwab-CE; Huber-WW; Parzefall-W; Hietsch-G; Kassie-F; Schulte-Hermann-R; Knasmueller-S 2000 Search for compounds that inhibit the genotoxic and carcinogenic effects of heterocyclic aromatic amines. Critical-Reviews-in-Toxicology; 30 (1) 1-69 Strand-M; Babus-V 1997 Anticarcinogenic activity of fermented dairy products. Mljekarstvo-; 47 (3) 201-207 Wigertz-K; Svensson-UK; Jagerstad-M 1997 Folate and folate-binding protein content in dairy products Journal-of-Dairy-Research; 64 (2) 239-252. Wigertz-K; Svensson-UK; Jagerstad-M 1997 Folate and
folate-binding protein content in
dairy products Journal-of-Dairy-Research; 64 (2) 239-252. Pool-Zobel-BL; Watzl-B 1994 [Antigenotoxic and anticarcinogenic constituents in foods.]
Antigenotoxische and antikanzerogene Inhaltsstoffe in Lebensmitteln.
Verbraucherdienst-;
39 (1) 3-11 Sanders-ME 1993 Summary of conclusions from a consensus panel of experts on health attributes of lactic cultures: significance to fluid milk products containing cultures. Journal-of-Dairy-Science; 76 (7) 1819-1828 Gurr-MI 1991 Health benefits of cultured and culture-containing milks.BNF-Nutrition-Bulletin; 16 (2) 73-82
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