Pre and Pro-Biotics in Foods

_ are the best examples of early probiotics

fermented milk products

kefir

fermented dairy product made from kefir grains which contain a mix of bacteria and yeast clumped together with casein (milk proteins) and complex sugars; grains are reused

lactic acid bacteria

used for the preservation of food through fermentation; serves a dual purpose as agents for food fermentation and impairing health benefits

_ is the modern day controlled version of early curdled/fermented milk

yogurt

yogurt is often made with what probiotics

lactobacillus acidophilus or lactobacillus bulgaricus

what are probiotics?

live microorganisms which, when consumed in adequate amounts, confer health benefits to the host by improving its intestinal microbial balance

what can affect the prominence of good bacteria in the body? (4)

• antibiotics

• stress

• poor diet

• ingestion of pathogens

to be considered probiotics bacteria should: (8)

1. be normal inhabitant of a healthy intestinal tract

2. have human origins

3. remain alive during the processing and shelf life of food

4. survive the upper digestive tract

5. capable of surviving and growing in the intestine — acid and bile resistant

6. safe for human consumption

7. produce antimicrobial substances

8. have the ability to adhere to the human intestinal tract and colonize it

what are the most commonly used probiotics? (8)

1. lactobacillus spp.

2. bifidobacterium spp.

3. lactococcus spp.

4. yeast

5. saccharomyces

6. boulardii

7. some e.coli

8. some bacillus

best sources of probiotics (3)

• yogurt

• kefir

• fermented vegetabls

what is fermentation

the conversion of carbohydrates into alcohols and carbon dioxide or organic acids by yeast, bacteria, or a combination of both

what is lacto-fermentation

when natural bacteria feen on the sugar and starch in food to create lactic acid; bio preserves food and creates beneficial enzymes, b-vitamins, omega 3 fatty acids, and probiotic bacterial stains

what is biopreservation

extension of the shelf life and food safety by the use of natural or controled microbiota and or their antimicrobial compounds

what is one of the most common forms of fermentation?

biopreservation

what is kombucha

a fermented tea utilizing a SCOBY (symbiotic colony of bacteria and yeast)

whats going on with tea?

tea is not truly fermented in the bacteria sense but instead is oxidized to different points before consumption and the term fermentation is used loosely

what are some examples of fermented vegetables? (5)

• sauerkraut → the uncooked kind

• kimchi

• some pickles → not those made with vinegar based brines

• miso paste

• tempeh

what are the mechanism actions of probiotics (4)

1. produce inhibitory substances: make substances that do not promote the growth of many bacteria

2. blocking adhesion sites: block pathogens by adhering to the intestinal epithelial surfaces and blocking adhesion sites

3. stimulate immunity: stimulate specific and nonspecific immunity

4. degradation of toxin receptors: degrade toxins produced by pathogenic bacteria

how do probiotics help immunity?

1. help fight the stomach flu, UTIs, antibiotic assisted diarrhea, travelers diarrhea and IBS

what do probiotics do in the body? (6)

1. help the development of the mucosal barrier

2. synthesize vitamins

3. metabolize bile acids

4. produce short chain fatty acids

5. produce pH in the large bowel

6. activate the immune system

what is important to know about probiotic supplements?

the FDA does not regulate them meaning caution is needed; additionally an excess of probiotics from supplements can have negative affects on the body

what are prebiotics? what are some examples?

• food ingredients that pass through the digestive system without being digested; alter the composition or metabolism of the get microbiota in a positive way working as food for probiotics and helping them flourish

  • fiber rich foods

prebiotics should: (3)

• be resistant to gastric acidity and host enzymes

• be fermented bu gut microbiota

• stimulate growth and activity of the gut flora microbiota

common prebiotics (4)

• oligofructose — wheat, onions, bananas, honey, garlic, leeks, chicory root

• inulin

• galacto-oligosaccharides

• polydextrose

what is synbiotic

provides both probiotics and prebiotics