Trends in Microbiology
OpinionSafe and efficacious probiotics: what are they?
Section snippets
Key to the future of probiotics
The number of scientific publications on probiotics has doubled in the past three years and this recent interest [1] has been further stimulated by several factors: (i) exciting scientific and clinical findings using well documented probiotic organisms; (ii) concerns over limitations and side effects of pharmaceutical agents; and (iii) consumer demand for natural products. All this has led to predictions of a tripling in sales by 2010 (European and US Probiotics Market research, 6 August 2003; //www.frost.com/
Definition and guidelines for use of the term ‘probiotic’
A number of definitions of the term ‘probiotic’ have been used over the years but the one derived by the Food and Agriculture Organization of the United Nations–World Health Organization (FAO–WHO) [2] and endorsed by the International Scientific Association for Probiotics and Prebiotics [3] best exemplifies the breadth and scope of probiotics as they are known today: “Live microorganisms, which when administered in adequate amounts, confer a health benefit on the host”. This definition retains
The importance of safety within the guidelines
Safety is the state of being certain that adverse effects will not be caused by an agent under defined conditions. The reciprocal of safety is risk. The issue of safety for any product is arguably paramount during pregnancy and in newborn babies. The best example of the safe use of probiotics during pregnancy is that of Lactobacillus rhamnosus GG, which was used in 132 women who were at high risk of their newborn babies developing atopic dermatitis [9]. Two interesting outcomes relevant to
Reducing the risk of adverse effects caused by probiotic organisms
A better understanding of the potential mechanisms whereby probiotic organisms might cause adverse effects will help to develop effective assays that predict which strains might not be suitable for use in probiotic products. Enhanced understanding will also improve guidelines for the use of specific products and will aid in pointing out clinical situations where probiotic use should be closely monitored.
Concluding remarks and future perspectives
For the most part, probiotic strains are safe and well tolerated by humans of various ages. Rare cases of bacteremia have arisen and have been successfully treated with antibiotics, except in some patients with serious underlying diseases. No generalized warnings come with probiotic products and, at present, it would be difficult to deduce which warnings, if any, would be appropriate. Nevertheless, product labeling should contain more specific guidelines for consumers. These could include
Acknowledgements
Funding for the Canadian R&D Centre for Probiotics was provided by the Natural Sciences and Engineering Research Council, the Ontario Challenge Fund, the Ontario Ministry of Agriculture and Food and Wyeth Ayerst.
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Probiotics to prevent urinary tract infections: the rationale and evidence
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Caveat emptor. “Probiotics” might not be what they seem
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The efficacy and safety of probiotic Lactobacillus rhamnosus GG on prolonged, noninfectious diarrhea in HIV patients on antiretroviral therapy: a randomized, placebo-controlled, crossover study
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Maintaining remission of ulcerative colitis with the probiotic Escherichia coli Nissle 1917 is as effective as with standard mesalazine
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How safe is safe? A case of Lactobacillus paracasei ssp. paracasei endocarditis and discussion of the safety of lactic acid bacteria
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Lactic acid bacteria, Enterococcus faecalis Y17 and Pediococcus pentosaceus G11, improved growth performance, and immunity of mud crab (Scylla paramamosain)
2019, Fish and Shellfish ImmunologyCitation Excerpt :Probiotics are live microbial or culture product feed supplements that have beneficial effects on the health of the host when consumed in adequate doses [11]. Probiotics are known to be beneficial in enhancing immune response, competing for nutrition and energy with pathogens, secreting inhibitory and antibacterial substances (i.e. bacteriocins), and providing nutrients and enzymatic contributions on their hosts, as well as improving water quality in an aquaculture system [12,13]. Within the wide range of probiotics studied, lactic acid bacteria (LAB) have aroused to be important in recent years.
Enhancement of the immune response and protection against Vibrio parahaemolyticus by indigenous probiotic Bacillus strains in mud crab (Scylla paramamosain)
2014, Fish and Shellfish ImmunologyCitation Excerpt :Probiotics are live microbial or cultured product feed supplements that have beneficial effects on the health of the host when consumed in adequate doses [5]. Many beneficial effects have been attributed to probiotics, including the ability to produce adhesins, inhibitory substances like bacteriocins, antibacterial substances and siderophores, compete with pathogens for chemicals and energy, boost the immune response and improve the microbial balance [6]. The last decade has seen a growing interest in the application of probiotics through the use of beneficial microorganisms to prevent pathogenic microorganisms and reduce the incidence of diseases in fish [7–10], shrimp [11–14] and other aquatic animals [15–18].
Co-metabolic models of Streptococcus thermophilus in co-culture with Lactobacillus bulgaricus or Lactobacillus acidophilus
2012, Biochemical Engineering JournalCitation Excerpt :Among them, the probiotic foods are fermented formulates containing sufficient numbers of selected live microorganisms, commonly referred to as “probiotics”, that beneficially modify the intestinal microbiota of the host [2]. Today, most probiotics, mainly lactobacilli and bifidobacteria [3,4], are used in yogurts, fermented milks, ice creams and pharmaceutical products for their anecdotal health effects [5,6]. Functional foods usually contain probiotics in association with prebiotics, i.e. non-digestible ingredients that stimulate the growth and/or activity of bacteria in the digestive system, which are beneficial to the health of the body [7].
State of the art in benefit-risk analysis: Food microbiology
2012, Food and Chemical ToxicologyCitation Excerpt :They are rarely associated with disease, and are thought to have low pathogenicity (Bernardeau et al., 2008). Yet, some studies have shown that a small portion of the population may be at risk of adverse effects following probiotic administration (Reid, 2006; Besselink et al., 2008; Sanders et al., 2010). Immunicompromised patients have for example been found to be susceptible to opportunistic Lactobacillus spp. infections (Husni et al., 1997; Schlegel et al., 1998), although it has not been determined if these Lactobacillus strains are consistent with those found in food.
A Revitalising Approach towards Aging: Unveiling the Potential Use of Probiotics for Wellness in Elderly Populations
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