Probiotics. Origin. What is a probiotic?

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Rolf Goodman
5 years ago
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Probiotics Origin The people in the ancient civilizations consumed a large number of traditional foods, which are fermented in nature due to their potential therapeutic role.

1 Probiotics Origin The people in the ancient civilizations consumed a large number of traditional foods, which are fermented in nature due to their potential therapeutic role. Origin of the probiotic/fermented foods through dairy products can be traced back to their mention in sacred books of Hindus and Christians. Historically, Charaka Samhita supposedly wrote a treatise on Ayurvedic medicine around 1000 BCE in which he referred to the beneficial microbial flora of the gut as jatarangni (fire in stomach), the sustaining force of all living beings, and referred to Takara that is, fermented milk, as Amrita or elixir. It has now been established that the lactobacillus strain stabilizes the healthy gut flora and removes pathogenic bacteria. The great Greek physician Hippocrates had advocated the functional food concept through his theory let food be your medicine as per the available literature. Fermentation of milk was traced back to early 7000 BC, in the Middle East. Egyptians who used to prepare Laban and, Khad through fermentation. Although the use of fermented milk product was in the east and middle parts of Asia, subsequently it was spread to other countries like Russia, and Europe continent. Russian scientist and Nobel laureate Erik Metchnikoff (20th country) suggested that it would be possible to replace bad bacteria in the gut by consuming using good bacteria/useful microbes. What is a probiotic? As defined by food and agriculture organization of the united nation (FAO) and the world health organization (WHO) in 2002, probiotics are Live microorganisms which when administered in adequate amounts confer a health benefit on the host.

2 Probiotics are friendly bacteria or yeast and are different from antibiotics, which kills good and bad bacteria when administered. Lactobacilli and Bifidobacteria are the most common probiotic bacteria and yeast such as Saccharomyces cerevisiae in most commonly used. Nowadays, probiotics are consumed through fermented dairy products such as yoghurt or freezer dried cultures. An ideal probiotic should have the following properties ü Resemble normal balanced flora ü Should adhere firmly to the epithelial purpose ü Should be resistant to bile acid ü Persistent and multiply ü Antimicrobial activity ü Help in immune modulation ü Non-invasive, nonpathogenic and non-cariogenic How a probiotic work (Mechanism of action) Probiotics work by different ways, following are some of the mechanisms how a probiotic help us in achieving optimal health. Receptor competition: Probiotics compete with microbial pathogens to occupy the receptors present on the surface of the intestinal epithelium. With this mechanism, probiotics prevent the pathogenic bacteria to colonize the intestine. Antibacterial action: Probiotics produce or release H2O2, bacitracin, organic acids and free fatty acids, which may have a hostile action against pathogenic bacteria. This substance may reduce the ph of the intestine this in term inhibit the growth of pathogenic bacteria. Probiotics help in increase the mucus production and help in the improved binding of probiotic bacteria to the cell/receptors. Nonspecific stimulation of host immune system, including the proliferation of immune cells, increased phagocytic activity and enhanced production of immunoglobulins. Improves the intestinal permeability barrier. Role of probiotics in disease Probiotics helps in the prevention or faster recovery from intestinal diarrheas. Lactose deficiency: L. acidophilus and Bifidobacteria produce β-d galactosidase, which auto digest lactose and improve tolerance to lactose.

Urinary tract infection: Probiotics occupy specific adhesion sites at the epithelial surface of the urinary tract and prevent the pathogen colonization.

Metabolic syndrome: A changed dietary intake affects the energy balance and has a major impact on the gut microbial population, which leads to changed gut flora, increased energy harvest, reduced

3 Urinary tract infection: Probiotics occupy specific adhesion sites at the epithelial surface of the urinary tract and prevent the pathogen colonization. Maintaining a low ph and production of antimicrobial substances and surfactants with adhesive properties. Metabolic syndrome: A changed dietary intake affects the energy balance and has a major impact on the gut microbial population, which leads to changed gut flora, increased energy harvest, reduced inflammatory condition and subsequently change in the endocrine function. Colon cancer: Probiotics produce antitumorigenic an antimitogenic compounds, and alter the physicochemical condition of the colon, binds to carcinogens. Probiotics also degrade potential carcinogens and modulate the immune system which helps in cancer prevention. Allergies: Probiotics modulate the immune system through the induction of antiinflammatory cytokines or through switching the production of IgA. Probiotics also play a significant role in conditions like inflammatory bowel disease (IBD), Bacterial vaginosis (BV) and boosting of immunity. Best Natural Probiotics Foods Nature has given us a wide range of probiotic foods that help in increasing the number of healthy gut microbial flora, hence it is always better to consume natural probiotics rich foods for better health. Beneficial bacterial strain found in these fermented foods having an excellent chelating activity against heavy metals and pesticides. These intern will reduce the toxic load of the body. Following are some of the best and simple examples of probiotic foods which can be made at home.

4 Yogurt It s most well-known semisolid/solid food prepared from bacterial fermentation of milk. It is a natural source of probiotic with high concentrations of Lactobacillus strains. These bacterial strains help in reducing abdominal pain and digestive distress by eliminating harmful gas-producing microbes from the gut. Lactobacillus plantarum improves mucus secretion, thereby protecting the gut, and also removes pathogenic bacteria. Lactobacillus helps in maintaining a healthy balance of the gut microbiome. Yogurt is a good source of protein, calcium, Vitamin B2, Vitamin B12, potassium and magnesium. It helps in preventing disease conditions such as colon cancer, helps in reducing blood pressure and osteoporosis. Also, helps in preventing vaginal infection, and reduces the problems of constipation and diarrhea. Sauerkraut Is one of the simplest fermentation product to be made at home without any special equipment. Sauerkraut is prepared by the lacto-fermentation process. Lactobacilli present on the cabbage when submerged in a brine the bacteria convert sugars to lactic acid which is a natural preservative and inhibit the growth of harmful bacteria. Need to shred cabbage add some salt and pack into a glass container. Once the cabbage starts releasing liquid, creating its own bringing solution. Allow the cabbage to submerge in this liquid for few days to few weeks this allows the cabbage to become crunchy sour condiment. It is a good source of vitamin C and has antioxidant properties. This soup helps in preventing cancers, stroke and common colds and effective in treating ulcers. Kombucha Is a fermented tea contains tea, sugar, bacteria and yeast and also the high number of healthy bacteria. Kombucha is a sugary tea, which is then fermented with the symbiotic culture of bacteria and yeast (SCOBY). The SCOBY bacteria and yeast consume the sugar present in the tea, and transforming the tea into a refreshingly fizzy, slightly sour fermented beverage that is relatively low in calories and sugar. It helps in improving the overall immune function, prevents cancer and enhances the liver and digestive functions as well. Kefir Is a fermented dairy product similar to yoghurt. Kefir is made, Instead of boiling the milk (cow milk), add kefir grains to it, and allow to remain at room temperature at C degrees for 24 hrs. This will help the healthy bacteria and yeast present in the kefir grains ferment the milk and prevent it from spoiling while transforming into kefir. Once done kefir tastes like yoghurt and consistency looks like buttermilk. You can use the same kefir grains to prepare batch after batch till the grains are healthy. Kefir is an excellent source of calcium and antioxidants, these will help the body in preventing the damage caused by free oxygen radicals.

5 Tempeh It s a fermented soya bean cake-like product, made from cooked and slightly fermented soybeans. Tempah has high protein content, a good source of Vitamin B2, B3, B5 and B6, folate, magnesium, iron and fiber. Tempeh helps in cholesterol reduction (soy isoflavones), muscle recovery, regulating the process of blood clotting, bone mineralization (Vitamin K) and reducing menopausal symptoms in women. Miso Soup Miso soup is a Japanese soup containing a stock called dashi (made by boiling dried kelp and fish) into which miso paste is mixed, it s a complete protein drink contains all amino acids. This probiotic soup stimulates the secretion of digestive fluids in the stomach, restores beneficial bacterial strains in the intestines, helps in the assimilation and digestion, also helps in strengthening blood and lymph flow. Reduces the cancer risk especially breast, lung, colon and prostate. Indian fermented foods Indian culture is traditionally rich in consuming fermentation base foods. Eating of fermented foods such as Idli and curd were described during 700BC. In India currently a wide number of fermented foods with different base materials and method of preparations available in practice. As an example, Idli, Dosa, Dhokla, Bhatura, Misti Dahi, Kadhi, Grundruk and Sinki are most popular fermented preparations. These different types of foods are associated with different beneficial bacterial strains, which in turn help in increasing levels of proteins, fats, vitamins and amino acids. All these foods have a beneficial effect such as they help in mineral absorption, prevention of diarrhea, allergies, GI related issues and much more. Kanji an Indian super probiotic food Kanji is a lactic acid fermented rice product. It is a thick porridge of rice disintegrated after cooking in water for a prolonged time, and considered the as high nutritional value and helps in soothing the gut lining. It can be consumed as plain rice or can be served with side dishes like pickles, meat, fish and other flavourings. Names of kanji vary from place to place and varied the style of its preparation. Fermented rice (Indian super fermented food) This fermented rice is taken as breakfast, which has an excellent source of healthy bacterial strains such as lactobacillus. Health benefits include clears digestive

6 problems, controls blood pressure and cholesterol, prevents ulcer formation, a good source of Vitamin B12, help to boosts immunity and a good source of calcium and vitamins. It's easy to prepare, cook rice freshly, allow it to cool, after completely reaching the room temperature add water or buttermilk to it and cover with a lid and allow it to stand at room temperature overnight. Consume this rice next morning with the side dish like a pickle or any other curry of choice. Do not allow the fermentation process more than 12 hrs, consume the entire food at a time. References WHO & FAO, FAO Nutrition Paper, 2001: 85 Pediatric Infect Dis J. 2005; 24(3): Indian. J. Trad. Knowl, 2007; 6: Probiotic and prebiotic Ingredients, Swan S Cho and E. Terry Finocchiaro CRC Press, 2010 World. J of. Gasteroent 2013; 28, 19 (36), Diabetes. Metab. J; 2015:39: Asian J. Dairy & Food Res, 2016; 35(1), 1-9.

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