( ISSN 2277 - 9809 (online) ISSN 2348 - 9359 (Print) ) New DOI : 10.32804/IRJMSH

Impact Factor* - 6.2311


**Need Help in Content editing, Data Analysis.

Research Gateway

Adv For Editing Content

   No of Download : 75    Submit Your Rating     Cite This   Download        Certificate

PROBIOTICS

    1 Author(s):  VANDITA SHARMA

Vol -  6, Issue- 2 ,         Page(s) : 415 - 420  (2015 ) DOI : https://doi.org/10.32804/IRJMSH

Abstract

Probiotics are the live microbial foods that have been shown to have several health benefits when administered in adequate amounts on the host. Recently, there is a tremendous boost in the global market of probiotic products and are becoming a part of consumer’s diet searching for alternative and “natural” means to promote intestinal health. However, many of the products currently available in the market do not undergo rigorous regulatory and compliance procedures, adequate labelling and health claims backed by authentic research. These are freely available in stores and are consumed without the intervention of medical experts. Knowledge in probiotic continues to expand on daily basis. There is a blindfolded trend in the usage of probiotics.In this review, probiotics and their impact on health are presented.

1. Charteris, W.P., Kelly,P.M., Morelli,L., Collins,J.K., Selective detection, enumeration and identification of potentially probiotic Lactobacillus and Bifidobacteriumspecies in mixed bacterial populations, Int. J. Food Microbiol. 35 (1997) 1–27.
2. Coconnier, M.H., Lievin,V., Hemery, E., Servin, A.L., Antagonistic activity against Helicobacter infection in vitro and in vivo by the human Lactobacillus acidophilus strain LB, Appl. Environ. Microbiol. 64 (1998) 4573–4580.
3. Food and Agriculture Organization/World Health Organization (FAO/WHO), Health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria, Report of a Joint FAO/WHO Expert Consultation on Evaluation of Health and Nutritional Properties of Probiotics in Food including Powder Milk with Live Lactic Acid Bacteria, Córdoba, Argentina (2001).
4. Forestier, C., et al., Probiotic activities of Lactobacillus caseirhamnosus: In vitro adherence
5. to intestinal cells and antimicrobial properties, Res. Microbiol. 152 (2001) 167–173.
6. Gill, H.S., Rutherfurd, K.J., Prasad, J., Gopal, P.K., Enhancement of natural and acquired immunity by Lactobacillus rhamnosus(HN001), Lactobacillus acidophilus (HN017) and Bifidobacteriumlactis(HN019), Br. J. Nutr. 83 (2000) 167–176.
7. Gionchetti, P., et al., Oral bacteriotherapy as maintenance treatment in patients with chronic pouchitis: A double-blind, placebo-controlled trial, Gastroenterology, 119 (2000) 305–309.
8. Gogineni et al., Probiotics: Mechanisms of Action and Clinical Applications, J.Prob. And Health, Volume 1; Issue 1(2013).
9. Gomes, A.M.P., Biological, biochemical, technological and therapeutical properties relevant for use as probiotics, Trends Food Sci. Technol. 10 (1999) 139–157.
10. Hammes, W.P., et al  :The Genus Lactobacillus. In: The Lactic Acid Bacteria, Vol. 2, B.J.B. Wood, W.H. Holzapfel (Eds.),Chapman and Hall, London, UK (1995) pp. 19–54.
11. Hooper, L.V., Wong, M.H., Thelin, A., Hansson, L., Falk, P.G., Gordon, J.J., Molecular analysis of commensal host--microbial relationships in the intestine, Science, 291 (2001) 881–884.
12. Lourens-Hattingh, A., Viljoen, B.C.,Yogurt as probiotic carrier food, Int. Dairy J. 11 (2001) 1–17.
13. Lilly, D. M., Stillwell, R.H., Probiotics: Growth-promotingfactors produced by microorganisms, Science, 147 (1965)747–748.

14. Parker, R. B.,Probiotics, the other half of the antibiotic story,Anim. Nutr. Health, 29 (1974) 4–8.

15. Pronio, A., Montesani, C., Butteroni, C.,.Vecchione, S.,.Mumolo, G., Vestri, A. et al., Probiotic administration in patients with ileal pouch-anal anastomosis for ulcerative colitis is associated with expansion of mucosal regulatory cells, Inflamm. Bowel Dis. 14 (2008) 662–668.

16. Marteau, P. R., et al., Protection from gastrointestinal diseases with the use ofprobiotics, Am. J. Clin. Nutr. (Suppl.), 73 (2001) 430–436.

17. Salminen, S., Von Wright, A.,Morelli, L.,Marteau,P., et al. Demonstrationof safety of probiotics – A review, Int. J. Food Microbiol.44 (1998) 93–106.
18. Shu, Q., Gill, H.S., A dietary probiotic (BifidobacteriumlactisHN019) reduces the severity of Escherichia coli O157:H7 infection in mice, Med. Microbiol. Immunol. 189 (2001) 147–152.
19. Shu, Q., Freeman, Q., Gill, H.S., Probiotic treatment using BifidobacteriumlactisHN019 reduces weanling diarrhea associated with rotavirus and Escherichia coli infection in a piglet model, J. Pediatr. Gastroenterol. Nutr. 33 (2001) 171–177.
20. Sgorbati, B., et al. The Genus Bifidobacterium. In: The Lactic Acid Bacteria, Vol. 2, B.J.B. Wood, W.H.
21. Soccol,C.R.,et al.The Potential of Probiotics, Food Technol. Biotechnol. 48 (4) 413–434 (2010) 
22. Vilela, E.G., et al., Influence of Saccharomyces boulardiion the intestinal permeability of patients with Crohn's disease inremission, Scand. J. Gastroenterol. 43 (2008) 842–848.

*Contents are provided by Authors of articles. Please contact us if you having any query.






Bank Details