Scribd
Upload
2 views

Lecture 15

The lecture covers the microbiome, probiotics, and prebiotics, emphasizing their roles in human health. The microbiome consists of beneficial microbes that aid digestion and immune function, while probiotics are live microorganisms that confer health benefits when consumed. Prebiotics are non-digestible food components that stimulate the growth of beneficial gut bacteria, with various dietary sources including chicory root, garlic, and whole grains.

Uploaded by

anshikasingh12735
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
2 views

Lecture 15

The lecture covers the microbiome, probiotics, and prebiotics, emphasizing their roles in human health. The microbiome consists of beneficial microbes that aid digestion and immune function, while probiotics are live microorganisms that confer health benefits when consumed. Prebiotics are non-digestible food components that stimulate the growth of beneficial gut bacteria, with various dietary sources including chicory root, garlic, and whole grains.

Uploaded by

anshikasingh12735
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 14

CSU871- Food as medicine

Lecture-15
Topics to be covered today
1. Microbiome
2. Probiotic
3. Prebiotic
Microbiome
• The microbiome is the collection of all microbes, such as bacteria, fungi, viruses, and their

genes, that naturally live on our bodies and inside us. Although microbes are so small that they

require a microscope to see them, they contribute in big ways to human health and wellness.

The human digestive-tract associated microbes are referred to as the gut microbiome. The

human gut microbiome and its role in both health and disease has been the subject of extensive

research, establishing its involvement in human metabolism, nutrition, physiology, and immune

function. Our large intestine contains 100 trillion "good" bacteria that are essential to health.

Called the microbiome, these beneficial microbes help maintain healthy bowel function, and

may even help with like inflammatory bowel disease. Everyone starts with their own unique

microbiome at birth. We add to these through the foods we eat.


PROBIOTIC
• The term Probiotics is derived from a Greek word meaning ‘for life’ and used to define living
non-pathogenic organisms and their derived beneficial effects on hosts. The term Probiotics was
first introduced by Vergin, when he was studying the detrimental effects of antibiotics and other
microbial substances, on the gut microbial population. He observed that probiotic was
favourable to the gut microflora. Probiotic were then redefined by Lilly and Stillwell as a
product produced by one microorganism stimulating the growth of another microorganism.
Subsequently the term was further defined as Non-pathogenic microorganisms which when
ingested, exert a positive influence on host’s health or physiology by Fuller. The latest definition
put forward by FDA and WHO jointly is ‘Live microorganisms which when administered in
adequate amounts confer a health benefit to the host’.
MECHANISM OF ACTION OF PROBIOTICS
1. Probiotics perform their function by competing with pathogens for nutrients and receptors for
binding thereby making their survival and adherence to gut mucosa difficult.
2. Probiotics produce anti-microbial substances which inhibit pathogens growth.
3. Probiotics promote epithelial barrier function by enhancing mucus production and increasing
the expression of tight junction proteins which prevents the translocation of pathogens from
intestine into the blood.
4. Probiotics regulate immunity of the host by modulating maturation and function of dendritic
cells subsequently increasing the activity of T cells which play important role in immune
homeostasis.
5. Probiotics also regulate the production of neurotransmitters including serotonin, dopamine
and gamma aminobutyric acid (GABA).
• Probiotics are available in foods as well as dietary supplements. They can be found in fermented food
products such as yoghurt, fermented and unfermented milk, cabbage kimchee and soybean-based miso
and natto (fermented traditional Japanese health foods). The commonly used probiotics are of four types
i.e.

i) Lactobacillus (bacteria)
• Lactobacillus acidophilus
ii)Bifidobacterium (bacteria)
• Bifidobacterium longum
iii)Escherichia coli Nissle 1917 (bacteria)
iv)Saccharomyces (yeast)
• Saccharomyces cerevisiae species
Probiotic
Criteria for a Microorganism as a Probiotic

• Human origin

• Nonpathogenic

• Stability to acid and biliary secretion

• Adherence to the epithelial cell

• It must be metabolically active in the GI tract

• It must posses antimicrobial activity towards pathogenic bacteria


Health benefits of probiotic
1.Improved Digestive Health: Probiotics can help maintain a healthy balance of gut bacteria,
which is essential for proper digestion and absorption of nutrients. They can also alleviate
symptoms of gastrointestinal disorders such as irritable bowel syndrome (IBS), diarrhea, and
constipation.
2.Boosted Immune System: The gut microbiota plays a crucial role in immune function.
Probiotics can enhance the body's immune response by promoting the production of antibodies
and stimulating the activity of immune cells.
3.Prevention of Antibiotic-Associated Diarrhea: Antibiotics can disrupt the natural balance of
gut bacteria, leading to diarrhea. Probiotics may help restore this balance and reduce the risk of
antibiotic-associated diarrhea.
4.Management of Inflammatory Bowel Diseases (IBD): Certain probiotic strains may help
alleviate symptoms of inflammatory bowel diseases such as Crohn's disease and ulcerative
colitis by modulating inflammation in the gut.
5.Potential Reduction of Allergy Symptoms: Early exposure to probiotics may reduce the risk
of developing allergic conditions such as eczema and allergic rhinitis.
Health benefits of probiotic
6. Support for Mental Health: The gut-brain axis refers to the bidirectional communication
between the gut and the brain. Probiotics may influence brain function and mood by
modulating this axis, potentially offering benefits for conditions like anxiety, depression, and
stress.

7. Maintenance of Oral Health: Certain probiotic strains have been shown to inhibit the growth
of harmful bacteria in the mouth, thus reducing the risk of oral health problems such as
cavities, gingivitis, and periodontitis.

8. Potential Weight Management Support: While more research is needed, some studies
suggest that certain probiotics may help with weight loss and weight management by
influencing factors such as appetite regulation and fat metabolism.
Prebiotic
• The prebiotics concept was introduced for the first time in 1995 by Glenn Gibson and Marcel
Roberfroid. Prebiotic was described as “a non-digestible food ingredient that beneficially affects
the host by selectively stimulating the growth and/or activity of one or a limited number of
bacteria in the colon, and thus improves host health”.

• FAO/WHO defines prebiotics as a non-viable food component that confer health benefit(s) on
the host associated with modulation of the microbiota. Prebiotics form a group of diverse
carbohydrate ingredients that are poorly understood with reference to their origin, fermentation
profiles, and dosages required for health effects. According to this definition, only a few
compounds of the carbohydrate group, such as short and long chain β-fructans [FOS and
inulin], lactulose, and Galacto Oligo Saccharides, can be classified as prebiotics.
Prebiotics
• An ideal prebiotic should be

1) it should be resistant to acidic pH of stomach, cannot be hydrolyzed by mammalian enzymes, and


also should not be absorbed in the gastrointestinal tract,

2) it can be fermented by intestinal microbiota, and

3) the growth and/or activity of the intestinal bacteria can be selectively stimulated by this
compound and this process improves host’s health
Sources of prebiotics
• Chicory Root: Chicory root is one of the richest sources of inulin, a type of prebiotic fiber. It can be
consumed roasted and ground as a coffee substitute or added to foods as a fiber supplement.
• Garlic: Garlic contains fructooligosaccharides (FOS), a type of prebiotic fiber that promotes the growth
of beneficial bacteria in the gut. Raw garlic is the best source, but cooked garlic also retains some of its
prebiotic properties.
• Onions: Like garlic, onions are rich in FOS and other prebiotic fibers. Both raw and cooked onions can be
included in a prebiotic-rich diet.
• Bananas: Bananas contain resistant starch, a type of prebiotic fiber that escapes digestion in the small
intestine and reaches the colon, where it feeds beneficial bacteria.
• Whole Grains: Whole grains such as oats, barley, and wheat contain prebiotic fibers like beta-glucan and
arabinoxylan.
• Legumes: Legumes such as lentils, chickpeas, and beans contain various types of prebiotic fibers,
including resistant starch and oligosaccharides.
• Flaxseeds: Flaxseeds are rich in soluble fiber, including mucilage, which acts as a prebiotic and supports
gut health.
Thank you

Dr. Mamta
School of Bioengineering & Food Technology
Shoolini University
Village Bajhol, Solan (H.P)

+91 701827769
[email protected]

You might also like