WHAT IS PROBIOTIC?
This is live microorganisms. Microorganisms help us to stay healthy and fit. They will bolster the microbes that live with us.
Actually when our microscopic organisms are tested. As an example by anti-infection agents, but low food diet or traveling. Scientists characterize probiotics as live microorganisms.
Once regulated in satisfactory sums, gift a medical advantage to the host. they’re on the market in numerous nourishments and dietary supplements.The body contains an outsized range of assorted microorganisms, along creating up the microbiome, that lives in amicability with us.
Microorganisms ar imperative to keeping North American country solid – making and supporting the insensitive framework and keeping probably hurtful organisms in restraint. Microorganisms live not merely within the gut, however rather on the skin, within the mouth, tract, vagina, and lungs.
HISTORY OF PROBIOTIC:
The term of probiotic is a relatively new word. Which is meaning “for life” and it is now used to
name of bacteria. Associated with beneficial effects on humans and animals. The original
observation of the positive role played. And its depends on some selected bacteria is attributed.
Eli Metchnikoff, the Russian-born Nobel Prize recipient working at the Pasteur Institute. At the beginning of the last century.
Eli Metchnikoff suggested that “The dependence of the intestinal microbes on the food makes it possible to adopt measures to modify the flora in our bodies and to replace the harmful microbes by useful microbes” (Metchnikoff, 1907).
Henry Tissier, A French pediatrician- Observed that. Children with diarrhea had in their stools a low number of bacteria characterized by a peculiar. Y-shaped morphology.
These“bifid” bacteria were, on the contrary, abundant in healthy children (Tissier, 1906).
He suggested that. These bacteria are could be administered to patients with
diarrhea. To help restore a healthy gut flora.
What can do for you probiotic?
• Help your immune system function properly.
• Help to digest by separating a portion of the hard foods which we can’t imbibe.
• Keep bad bacteria under control.
• Produce vitamins and help in supplement absorption.
• Help reduce antibiotic-associated diarrhea
• Help manage digestive discomforts.
• Help reduce colic symptoms and dermatitis in newborn children.
• Treat infectious diarrhea
• Help manage vaginal infections
• Help with the assimilation of lactose
• Treat irritable bowel syndromes.
• Help the women’s vaginal health.
Probiotic Product Specifications, Quality Assurance and
Every country’s government’s policy is different. The status of probiotics as a component in food is currently not established on an international basis.
For the most part of probiotic arw come under food and dietary supplements because most are delivered by mouth as foods.
These are different from drugs in a number of ways, especially with respect to claims.
Drugs are allowed to claim effectiveness in the treatment, mitigation or cure of a disease, whereas foods, feed additives and dietary supplements can only make general health claims.
In order to understand where probiotic products currently fall in terms of regulatory agencies.
And the claims that can be made with their use, the following US example is provided.
consumers are permitted access to products ingested as pills, capsules, tablets and liquids, or in capsules sold in health food stores or via the internet.
It clearly writing on the label of a probiotic present in the food. The researcher recommends that the microbial species be stated on the label.
If a selection process has been undertaken at the strain level the identity of the strain should also be included. Since the probiotic effect seems to be strain specific.
There is a need to accurately calculate the probiotic bacteria in food products. which will be writing on the label?
The label should state the viable concentration of each probiotic present at the end of shelf-life (Reid et al., 2001c).
Manufacturing and handling procedures:
To ensure that any given culture maintains the beneficial properties.
The stock culture should maintain under appropriate conditions. Checked periodically for strain identity and probiotic properties.
Handling and storage of the food product containing the probiotic, and verified at the end of shelf-life.
Adequate quality assurance programs should be in place. Keep Good manufacturing practice. Should follow in the manufacture of probiotic foods.
The Consultation recommends that the Codex General Principles of Food Hygiene and Guidelines for Application of HACCP (CAC, 1997) be followed.
Choosing a probiotic:
Match the strain to the benefit you want – not all. Strains are the same.
Amounts matter. Be sure the product contains the level of probiotics needed for the health benefit.
Probiotics are safe for most people, but talk to your doctor first if you suffer from an immune disorder, have a serious underlying illness or before giving to an infant.
SOURCE: Medical Journal.