Probiotics: Definition and History PDF

Probiotics Definition and History Fermented Milks Microorganisms, especially lactic acid bacteria (LAB), have long been associated with food fermentation. Example: Bulgarian yoghurt (sour milk), commonly consumed plain, is popular for its taste, aroma, and quality. It is carried out by the growth...

Probiotics Definition and History Fermented Milks Microorganisms, especially lactic acid bacteria (LAB), have long been associated with food fermentation. Example: Bulgarian yoghurt (sour milk), commonly consumed plain, is popular for its taste, aroma, and quality. It is carried out by the growth of two species of bacteria: Lactobacillus bulgaricus Streptococcus thermophilus Fermented Milks Examples of Fermented Milks Around the World Country or Region Example Finland Piima and Viili Caucasus region Kefir Russia Koumiss (mare’s milk) India Dahi South Africa Amasi Iran Doogh Egypt Zabadi Not all fermented products can be defined as ! probiotics in general. History of Probiotics The term probiotic comes from the Latin and Greek Pro bios. pro = for bios = life In 1899, Tissier identified bifidobacteria and promoted their therapeutic use for treating infant diarrhea. In 1907, Metchnikoff proposed that the acid producing bacteria in fermented milk products could prevent “fouling” in the large intestine and, if consumed regularly, lead to a longer, healthier life. bifidobacteria  History of Probiotics: Early 1900s (Mutiflor Austrailia, 2023) 1917 1919 1921 Nissle (1918) isolated an Isaac Carasso created Rettger and Cheplin reported Escherichia coli strain which Danone. Yogurt was that Lactobacillus acidophilus successfully treated acute cases produced using starter in the human intestine could of infectious intestinal disease cultures and sold as a help combat constipation, such as shigellosis and prescription in pharmacies diarrhea, and other intestinal salmonellosis. This is an example in Barcelona. problems. of a non-LAB probiotic available today as Mutaflor®.  History of Probiotics: 1930-1950 1930s 1935 1950 In the early 1930s, Minoru Shirota made Yakult as a The Association for Microbial Shirota developed a fermented probiotic yogurt-like product Therapy, led by Hans Kolb, milk product called Yakult. made by fermenting a Helmut Mommsen and Hans mixture of skimmed milk with Peter Rush, explored microbial a special strain of interventions to prevent the Lactobacillus casei called deleterious effects of “Shirota.” antibiotics. Evolution of the Definition of Probiotics 1965 1974 1996 “Probiotics” is coined. Parker: “organisms and Salminen: “a live microbial culture Lilly and Stillwell: “substances substances which contribute or fermented dairy product which secreted by one microorganism to intestinal microbial beneficially influences the health that stimulate the growth of balance” and nutrition of the host” another” Shaafsma: “living microorganisms which, upon ingestion in certain numbers, exert health effects beyond inherent basic nutrition” Live Microorganisms, which when administered in adequate amounts confer a health benefit on the host (consensus definition of probiotics) - - Food and Agricultural Organization of the United Nations and World Health Organization (2002) Which Microorganisms Are Probiotics? Include specific strains of microorganisms with health benefits tested on properly controlled clinical trials New commensals and consortia comprising defined strains of human samples with adequate evidence of safety and efficacy  Which Microorganisms Are Probiotics? Most common genera Lactobacillus (new genus change for some) Streptococcus Bifidobacterium Bacillus Saccharomyces Least common genera Escherichia coli Enterococcus Propionibacterium Clostridium Akkermansia Faecalibacterium Overall Framework of Probiotic Products Live Cultures Probiotic Not Probiotic Probiotic Fermented foods Undefined Probiotic Probiotic Non-oral consortia medical with undefined drugs foods probiotics including fecal foods microbial content microbial transplant Defined Probiotic Probiotic Probiotic microbial dietary infant animal feed consortia supplement formula (adapted from Hill et al., 2014)  What Are Not Probiotics? “Live or active cultures” as claimed in commercial products (see table on next slide) Microorganisms found in fermented products (like kombucha, sauerkraut, etc.) for which there is not evidence of a health benefit Undefined, fecal microbiota transplants (Hill et al., 2014)  Microbial composition Probiotic Definition Format Evidence Claim that is consistent Alive and present Taxonomically Genome substance for health with category* in levels defined to sequence benefit demonstrated to strain level available provide benefit Live microorganisms No Required "Probiotic" can be used on Required Required Required Probiotic that, when specific the label along with a health administered in format benefit claim, such as "helps adequate amounts, required to reinforce the body's confer a health natural defenses" if the claim benefit on the host is supported by evidence. Foods made through Food Not If live microorganisms are Not required Not required Not required Fermented desired microbial required not present: "Foods made by food growth and enzymatic fermentation"; if live conversions of food microorganisms are present: components "Contains live and active cultures" Food fermented by or Food Required Same as for probiotic Required for Required for Required for Probiotic containing probiotic(s) probiotic but not for probiotic but not probiotic but not fermented with strain-specific fermentation for fermentation for fermentation food evidence microorganisms microorganisms microorganisms Food fermented by or Food Required "Contains probiotics" Required for Required for Required for containing probiotic(s) probiotic but not for probiotic but not probiotic but not without strain-specific fermentation for fermentation for fermentation evidence microorganisms microorganisms microorganisms *As allowed by local or regional regulations (Adapted from Marco et al., 2021)  Distribution of the Beneficial Effects Reported for Probiotic Strains Frequent Rare Species-level effects Strain-specific effects Vitamin synthesis Neurological effects Direct antagonism Immunological effects Gut barrier reinforcement Endocrinal effects Bile salt metabolism Production of specific bioactives Enzymatic activity Neutralization of carcinogens Widespread Among studied probiotics Colonization resistance Normalization of perturbed microbiota Acid an SCFA* production Increased turnover of enterocytes Regulation of intestinal transit Competitive exclusion of pathogens * short-chain fatty acid (adapted from Hill et al., 2014) Live Biotherapeutic Products (LBP) “Live organisms designed and developed to treat, cure, or prevent a disease or condition in humans” - Federal Drug Administration definition Excludes vaccines, filterable viruses, oncolytic viruses, and ! organisms used as vectors for transferring genes into the host (Charbonneau et al., 2014)  LBPs vs. Probiotics LBPs are distinct from probiotics as they are microbes that have an established clinical benefit for the treatment of a specific disease. Limitations: very few studies have determined a direct causation between bacterial species and disease (beyond traditional infectious diseases) Key Takeaway Points Fermented foods, probiotics, and live biotherapeutic products have different requirements regarding: The genus, species, and strain denomination Genome availability Viability and enumeration Health benefits or claims Regulatory path