Download Your Gut and Probiotics

Manoj Kumar
Food Technology
CONTENTS
Gastrointestinal Ecology
Probiotics
Prebiotics
Nutritional Aspects
Therapeutic Aspects
Gastrointestinal Tract
Biologically Important
Functions of Large Intestine
• Storage
• Excretion
•Absorption
•Secretion
Acquisition of gut flora in human infants
FOETUS
NEWBORN
Sterile
Inoculated by environment during birth
Predominating facultative anaerobes
e.g. E.coli, Streptococci, Enterococci
Highly reduced environment
Dominated growth of obligatory anaerobes
Bifidobacterium, Bacteroides, Closteridium,
Established
Ruminococcus
Gut microbial balance
After weaning≥02 years of age
Composition of Gut Microflora
Human Body
Eukaryotic Cells≈1013
Microorganisms
Prokaryotic Cells≈1014
≈500 Genera with several hundred species of Bacteria
 We have 10 times the amount of microbial cells
than total other cells, with 500 types of
microorganisms which mostly reside in our gut.
Intestinal Microflora: Location &
Prevalence
 Rare in the esophagus
 Uncommon in the stomach
 primarily Gram (+)
 102 – 104
 105 in the jejunum – primarily aerobes
 1010 – 1012 in the colon
 primarily anerobes
 1000x more anerobes than aerobes
There are up to 400-500 different bacterial species in the
colon and the vast majority (99.9%) are strict anaerobes.
Genus
Non-sporing anaerobes
Bacteriodes spp.
Bifidobacterium spp.
Eubacterium spp.
Propionibacterium spp.
Veillonella spp.
Sporing anaerobes
Microaerophiles
Lactobacillus spp.
Streptococcus spp.
Enterococci
Clostridium spp.
Facultative organisms
Sporing aerobes
Coliforms
other Enterobacteria
Bacillus spp.
FACTORS AFFECTING GUT MICROBIAL
BALANCE
 Abusive & improper dietary habits
 Starvation
 Alcohol consumption
 Stress
 Diseases of Intestinal Tract
 Oral antibiotic therapy
 Surgical Operations
Substrates for colonic bacterial growth
 Resistant starch
 Polysaccharides
 Unabsorbed sugar-Lactose, Raffinose, Stachyose
 Oligosaccharides-Fructo-oligosaccharides (
oligofructose, inulin)
 Dietary and endogenous proteins (e.g. pancreatic
enzymes)
 Sugar alcohol- Sorbitol, Xylitol
 Endogenous carbohydrates-Glycoproteins (e.g.
mucin)
 Other food additives
Major types of Metabolic Reactions
 Synthesis of vitamins and amino acids.
 Degradation of starch to simple sugars.
 Fermentation of undigested polysaccharide to SCFA.
 Degradation of proteins to AAs, amins & ammonia.
 Hydrogenation of unsaturated fatty acids.
 Transformation of primary to secondary bile acids.
 Transformation of cholesterol to other sterols.
 Reduction of nitrate to nitrite.
 Detoxification e.g. bilirubin to urobilins.
 Toxin production e.g. glycolysis of cycasin.
 Carcinogen formation e.g. synthesis of N-nitroso
compounds.
Generalized scheme of fermentation by
human colonic microflora
Dietary and Host produced substrates
Polysaccharides
Proteins and Peptides
Monosaccharides
Amino acids
Bacterial Fermentation
End Products
Bacterial Mass
H2S CH4 H2 CO2 SCFA Succinate Ethanol NH3
Amines BCFA Phenols/Indophenols Others
Absorption and metabolism by the host or excretion
in breath, feces & urine
PROBIOTICS: History and Concept
1907: Russian noble prize
winner and father of modern
immunology, Elie Metchnikoff,
a scientist at the Pasteur
institute,
was
the
first
conceptualize “probiotics”.
 1953: The term "probiotics" was first introduced by
Werner Kollath to describe organic and inorganic
food supplements applied to restore health to
patients suffering from manlnutrition. (Hamilton-
Miller et al., 2003)
 1965: Probiotic term was coined by Lilly and
Stillwell. “Substances secreted by one organism
which stimulate the growth of other’s”.
 1971: “Organisms and substances which contribute
to intestinal microbial balance.” (Spriti,1971)
 1974: Parker defined the concept as, “Organisms
and substances that have a beneficial effect on the
host animal by contributing to its intestinal microbial
balance”.
 1989:
“Live
microbial
supplements
which
beneficially affects the host animal by improving
microbial balance.” ( Fuller,1989)
 2001: “Live microorganisms which, when
consumed in adequate amounts, confer a
health benefit on the host”. (Food and
Agricultural Organization / United Nations
Organization / World Health Organization)
Characteristics of Effective Probiotics
 Able to survive the passage through the digestive
system.
 Able to attach to the intestinal epithelia and colonize.
 Able to maintain good viability.
 Able to utilize the nutrients and substrates in a normal
diet.
 Non pathogenic and non toxic.
 Capable of exerting a beneficial effect on the host.
 Stability of desired characteristics during processing,
storage and transportation.
 Anti-inflammatory, antimutagenic, immunostimulatory.
Composition of Probiotics
Lactobacilli
L. bulgaricus
L. acidophilus
L. casei subsp subspecies rhamnosus
L. helveticus
L. lactis
L. salivarius
L. plantarum
L. delbruekii subspecies bulgaricus
L. brevis
Streptococci
S. salivarius subspecies thermophilus
Lactococci
L. lactis subspecies lactis, cremoris
Leuconostoc
L. mesenteroides subspecies dextranicum
Enterococci
E. faecium
E. faecalis
Bifidobacterium
B. adolescentis
B. bifidum
B. longum
B. Infantis
More Probiotics…
 Propionibacterium freudenreichii
 Pediococcus acidilactici
 Saccharomyces boulardii
PREBIOTICS
 A prebiotic is a nondigestible food ingredient
which beneficially affects the host by selectively
stimulating the growth and/or activity of one or a
limited number of colonic bacteria, thereby
improving the health of the host .
Characteristics of Prebiotics
 Should not be hydrolyzed or absorbed in the
upper part of G.I tract.
 Should be a selective substrate for one or a
limited number of beneficial bacterial in colon.
 Should be able to alter the colonic microflora in
favour of healthier composition.
 Should be able to induce beneficial systemic
effects after absorption in the blood.
PROBIOTICS
Nutritional Aspects
Therapeutic Aspects
Synthesis of B-Vitamins
Improved Digestibility
Anticholesterolemic Effect
Improved Lactose Utilization
Antagonism
Antutimour Activities
Bacterial Vaginitis
Diarrhea
Circulatory Disorders
Constipation
Nutritional Aspects
Synthesis of B-Vitamins
Some bacteria including probiotics found in the gut
produce vitamins. For example, they produce
vitamin K (Cooke, 2006) folic acid, (Strozzi, 2008)
and vitamin B12 (Molina, 2009).
Improved Digestibility
Food Components
Protein/Fat/Sugar
Partial
hydrolysis by
enzymes
elaborated by
Probiotics
Improved
Digestibility
Anticholesterolaemic Effect
Source of cholesterol
• Endogenous/Synthesized
• Exogenous/Absorbed
Cholesterol Metabolism
CH synthesis + Dietary CH = Faecal excretion of CH
+ Bile acids
Cholesterol reduction Mechanism
• Impaired CH synthesis
• Reduced absorption of dietary CH
• Stimulated catabolism of CH
Improved Lactose Utilization
Lactose Malabsorption/Lactose Intolerance
/Lactose Maldigestion
Inability of a person to digest lactose adequately
Fermentation by colon microflora
Intestinal beta-galactosidase
Glucose + Galactose
Extra/intra cellular beta-galactosidase
Homolactic/Heterolactic fermentation
Lactic Acid + ETOH + CO2
Absorption
Lactose
Production of H2
Flatulence
Diarrhoea
stomachae
Therapeutic Aspects
Antagonism
• Growth inhibition of contaminating flora during fermentation
process
• Growth inhibition of harmful intestinal microflora after
consumption of fermented products
Metabolites
Organic acids: Lactic acid, acetic acid, propionic acid
Broad spectrum antagonists
Hydrogen peroxide
Diacetyle
Bacteriocins
Antutimour Activities
Cancer: Set of Diseases, in which uncontrolled growth of cells takes place
Bacteria in fermented milk
Digestion or autolysis
Living Bacteria
Bacterial cell components
Stimulation or enhancement of immune system
Inhibition of tumour cell
Destruction of carcinogens
Inhibition of microorganisms that may convert pro-carcinogens into
carcinogens
Thank You
A habit
that can really benefits
our overall health“TAKING PROBIOTICS”