![]() ![]() One example is if the food is quite acidic.Īnother challenge is that some bacteria are anaerobic, so oxygen is toxic to them. If this environment is not good for the microorganisms, they can quickly die off. The probiotic bacteria also come into contact with the food matrix and the other ingredients. These treatments of course can kill off desired bacteria just as easily. When probiotics are administered as a supplement, they can be kept in a dry form, and protected from environmental stressors by the packaging, or in capsules, etc., until they are ingested by the consumer.īut when probiotics are delivered in a food or beverage, they go through the product manufacturing processes, including steps intended to kill off unwanted bacteria, such as pasteurisation. Probiotics needs to arrive at the desired location in the gut after oral ingestion, and survive, for instance, the acid conditions in the stomach. In addition, the bacteria may be exposed to harsh conditions during their production process and in a food application. But to deliver the potential health benefit, sufficient living bacteria need to arrive at the desired location in the gut after oral ingestion, and survive, for instance, the acid conditions in the stomach. ![]() RE: Different probiotics may do their work in the small or large intestine. WC: What are the challenges in adding probiotics to a product? Other ‘traditional’ options include, for instance, Streptococci and Saccharomyces (ayeast), while novel, or ‘next-generation’ probiotics include Faecalibacterium prausnitszii, Akkermansia muciniphila, Anaerobutyricum soehngenii and Bacteroides and Roseburia. ![]() As they are part of the normal human microflora, they are much more likely to successfully colonise the recipient or be metabolically active. Some of the most commonly used probiotics include Lactobacillus and Bifidobacterium strains these bacteria are often found naturally in the guts of healthy individuals. ![]() Probiotics may also offer immune health and anti-inflammatory benefits, and we are seeing possible applications in everything from mental, skin and vaginal health to physical performance. Supplementing the gut’s natural microbiome with probiotic strains may deliver gut health benefits and help ensure a healthy balance of the naturally occurring bacteria. Robyn Eijlander: The UN’s Food and Agriculture Organization (FAO) defines probiotics as “live microorganisms which, when administered in adequate amounts, confer a health benefit on the host”. Will Chu: What are probiotics, and which bacterial strains are most commonly used? Robyn Eijlander, Project Manager and Scientist Microbiology and Food Safety at NIZO, explains the benefits and challenges of choosing a spore-forming bacterium as a probiotic. With their stability and resilience, spore-forming bacteria are gaining attention for potential health-promoting applications. However, working with these live and often sensitive microorganisms can be difficult. In parallel, probiotics and ingredient companies are looking for ways to use new bacterial strains to deliver probiotic health benefits. With the ever-increasing consumer demand for healthy and functional foods and beverages, probiotics offer a path for producers to differentiate products and meet the needs of more customers. In this series of articles, Will Chu, Science Editor for NutraIngredients, discusses some of the key issues and challenges facing the nutraceutical and food ingredient industry today. ![]()
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