Chapter 2 - Probiotics: Supplements, Food, Pharmaceutical Industry

Abstract

Advances in microbiology and molecular biology, along with the adoption of organisms not previously used as probiotics, have contributed to a growing concern about the potential safety of these microorganisms. There was an increased demand day by day for the production and improvement in the safety and quality of probiotics. Probiotics with Lactobacillus, Bifidobacterium, Streptococcus and Enterococcus are widely used as food and drugs. Different varieties of probiotic formulations are available as capsules, liquids, and powders. The strain selection and differentiation was based on the genetic complement with consumers and depends on interactions with co-administered agents or drugs. The first commercially sold dairy based probiotic was Yakult, a fermented milk with added Lactobacillus. Many more probiotic foods have come on the market, including kefir, yogurt, kombucha, kimchi, sauerkraut, other fermented foods and beverages, soft cheeses, probiotic filled drinks, sour dough breads, and milk with probiotics. Physicians have recommended probiotics as supplements to improve the efficacy of the conventional medications in such conditions as alcoholic liver diseases, urinary, respiratory and digestive tract infections, diabetes and cancer. They reduce flatulence and bloating, protect DNA, protect proteins and lipids from oxidative damage, and the maintain individual intestinal microbiota. Research is being done on the combined formulation of selected drugs with probiotics using nanotechnology to improve the patience compliance. Scientifically established health claims are a high priority to companies who seek to promote the health benefits of their particular probiotics.