Probiotics and Prebiotics

Probiotics and Prebiotics

- Ankita Kataria

INTRODUCTION

An upset stomach is generally considered as irrelevant in terms of sickness but can go a long way in affecting the balance of the body physically, mentally and emotionally. The gut microflora has a highly positive impact which makes it necessary to understand the interaction between the gut microbiota, diet and the host.

The World Health Organization defines Probiotics as “live microorganisms which when administered in adequate amount confer a health benefit on the host.” In order to be labelled probiotic, scientific evidence for the health benefit would have to be documented. Probiotics in the bacteria category include, but are not limited to lactic acid bacteria such as Lactobacillus, Streptococcus and Enterococcus; Bifidobacterium species, Bacillus species, Propionibacterium species, and Escherichia coli while from the yeasts, Saccharomyces. Boulardiiand S. cerevisiae are the most common representatives. Prebiotics are defined as nondigestive ingredients that affect human health positively. This occurs due to the ability of prebiotics to selectively stimulate the growth and activity of gastrointestinal microbes. These include common short-chain oligosaccharides like fructooligosaccharides (inulin), galactooligosaccharides, pectin and lactulose which are commonly present in chicory, banana, artichoke, onion, garlic etc. A combination of probiotic and prebiotic creates a synergistic impact which produces a synbiotic product wherein the probiotic bacteria selectively ferment the prebiotic thus improving their growth and viability.

THERAPEUTIC BENEFITS