PROBIOTIC CULTURES APPLICATIONS AND HEALTH EFFECTS

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PROBIOTIC CULTURES APPLICATIONS AND HEALTH
EFFECTS

• Esra ÇAKA
• 506051505

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CONTENT

• Introduction
• Probiotic cultures
• Health Effects
• Recent Studies on Food Applications
• Technological challenges for future probiotic
  foods
• Conclusion

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Probiotic Foods

• Probiotic cultures have had a long association
  with dairy food products.
• Roman historian Plinio 76 A.D.(fermented milk for
  gastrointestinal infection)
• Russian Ellie Metchnikoff 1907 (yoghurt, kefir
  studies and birth of probiotics.)
• Japan 1950,bifidus product fermented milk.
• Increased demand to healthy foods increase new
  product development in food industry all around
  the world.

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Probiotic Cultures

• Probiotic cultures are alive microorganisms
• Must consumed adequate amount for conferring
  health benefit on the host
• Can be referred as Food Supplements
• Beneficial effects on intestinal microbial
  balance.
• Lactobacillus, Bifidobacterium,Bacillus,
  Streptococcus, Pediococcus, Enterococcus,
  Saccharomyces, Aspergillus andTorulopsis have all
  been tested as animal probiotics.
• Lactobacillus and bifidobacterium are the most
  common species which are used in probiotic foods.
• Safe use in human food.
• Easy to cultivate in bulk.

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Health Aspects

• Human Gut Microbiota (Isolauri, E. et al., 2004)
• 500 species of bacteria found in an adult large
  intestine
• Activity depends on the fermentation of
  endogenous and exogenous carbon and energy
  sources.
• i.e. Butyric acid provides energy for intestinal
  epithelium
• Intestinal microbiota helps protection against
  microbes by competiting with pathogens and
  producing compounds that inhibit pathogens.
• Maturation of immune system by providing stimulus.

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Health Aspects

• Beneficial effects of probiotics,
• Adjustment of intestinal flora
• Adjustment of immune response
• Decreasing faecal enzyme activities
• Increasing faecal fatty acid content
• Reducing the atopic dermatitis symptoms
• Lowering , preventation and treatment of
  diarrehal symptomes
• Positive effects on bladder and cervical cancer.

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Studies on health aspects

• Sobko, T. et al.(2006) emphasized that,
• Generation of NO (nitric oxide) in the
  gastrointestinal tract by probiotics
  (lactobacilli) makes immunomodulating and
  atibacterial effect.
• Lactobacilli and bifidobacteria generates NO from
  nitrite and nitrate.
• NO modulates mucosal blood flow, generation of
  mucus, transportation of water and electrolyte,
  host defence responses.

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Studies on health aspects

• Sobko, T. et al.(2006),
• Animal experiments (rats, 4 group)
• Control
• Lactobacillus rhamnosus
• Nitrate
• Lactobacillus rhamnosus and Nitrate
• Studies in newborn infants,
• Measurement of intestinal NO at 3-6 days after
  birth
• In vitro experiments with bacteria
• NO production and consumption of bacteria

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Studies on health aspects

• Sobko, T. et al.(2006),
• Results
• Combination of Lactobacillus rhamnosus and
  Nitrate increase NO in small intesine and caecum.
  
• NO formation in infant colon is caused because of
  nitrite intake from breast milk
• Lactobacilli and bifidobacterium produce NO in
  vitro but E.coli and S. Aureus consume it.
• NO amount in intestine can be increase with
  supplementation of nitrate and lactobacili.

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Studies on health aspects

• Kukkonen, K. et al. (2006) studied on the effect
  of the mixture of 4 probiotic microorganism with
  prebiotic galacto-oligosaccharides for the
  determination of the effect on allergy .
• 1223 pregnant woman that carry allergy risk by
  using probiotic mixture or placebo.
• The studies lasted in two years and the allergic
  reactions as food allergy, eczema, asthma, and
  allergic rhinitis incidence, IgE sensitization
  and fecal bacteria is determined.
• Results, probiotic treatment had no important
  effect on the cumulative incidence of allergic
  diseases but has effect on reducing the
  IgE-associated (atopic) diseases moreover
  treatment reduce eczema and atopic ecsema.

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Studies on health aspects

• Baken, K.,A., et al.(2006)
• Several LAB strains have effect on adjusting the
  innate and acquired immune responses by
  stimulation of antibody production, macrophage
  activity, inhibition of inlammation and auoimmune
  disorders.
• Modulation of immune system by proiotics can be
  described as they are the shifter (Th)1/ (Th)2
  balance towards Th1. Mediation of Th1 associated
  cytokines interleukin (IL)-12, interferon (IFN)-?
  and tumor necrosis factor (TNF)-a increased by
  LAB. Shifting media towards Th1 inhibit the
  occurance of allergy. This is modelled by the
  formation of (Ig)E by LAB in animal studies.

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Food Applications

• Probiotics can be said as applicable only if
• Survival to manufacture
• Incorporaton to food system without loosing
  viability
• Must not alter the texture or flavour
• Survive during the upper gastrointestinal system
• Must tolerate acid, and human gastric juice
• Must tolerate bile in small bowel
• Must hav antogonistic activity against pathogens
• Must have antimtagenic and anticarcinogenic
  properties
• High adherence to epithelial surfaces
• Provide immunostimulation

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Food Applications

• Applicable especially to dairy products such as
• Cheese
• Yoghurt and fermented milk drinks
• Powdered milks
• Frozen dairy products
• sour cream
• ice cream
• buttermilk
• frozen desserts

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Probiotic Cheese

• Cheese is an applicable product because
• higher pH,
• higher fat content and solid consistency for the
  survival of probiotic cultures in the
  gastrointestinal tract
• long shelf life of cheese.
• lactose-free compsition let the consumption of
  it among the consumer that are lactose
  intolerant

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Probiotic Cheese

• Kasimoglu, A. et. al.(2004) studied on white
  cheese and probiotic cultures for studying the
  effects of Lactobacillus acidophilus on the
• sensory attributes,
• ripening time,
• survival of the Lactobacillus acidophilus during
  ripening of cheese on vacuum and brine.
• Two type of cheese which can be listed as
• control cheese that is made with Lactococcus
  lactis ssp. lactis and Lactococcus lactis ssp.
  Cremoris
• probiotic cheese that is made with Lactococcus
  lactis ssp. lactis, Lactococcus lactis ssp.
  cremoris and L. Acidophilus.
• vacuum pack and in brine for a shelf life of 4C
  for 90 days.
• Samples are determinde through microbiological,
  compositional and sensory properties.

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Probiotic Cheese

• Results
• Ripening in vacuum pack was more suitable for
  probiotic culture viability while after storage,
  survived numbers was gt107 cfu g-1 .
• Dry matter, salt content, lactic acid percentage
  and protein in the vacuum packed and brine
  salted cheeses were quite different.
• Probiotic cheeses lactic acid content was again
  quitely different from the control cheese.
• Probiotic cheese which is vacuum packed had more
  proteolysis and sensory scores than all other
  samples.
• L. Acidophilus is an appropriate probiotic culure
  for vacuum packed white cheeses for sensory
  attributes and health claims.

Sensory scores in traditional Turkish white
cheese ripened in vacuum pack (CV, ?) or brine
(CB,  ) and in Turkish white cheeses made using
a probiotic culture (L. acidophilus) and ripened
in vacuum pack (PV, ) or brine (PB, O) during
ripening (90 days).
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Probiotic Cheese

• Bergamini, C.V. et al. (2006) stated that,
  probioic cultures can also be effective as
  adjunct cultures especially Lactobacillus
  acidophilus and Lactobacillus paracasei subsp.
  paracasei, in semi hard cheeses because of their
  proteolysis during ripening.
• Proteolysis which occurs during the ripening of
  cheese has direct effect on the flavour and
  texture of the last product. Proteinases and
  peptidases catalyses proteolysis.
• The study is done for two different Lactobacillus
  species and proteolysis is measured by the
  soluble nitrogen, electrophoresis, free aminoacid
  analysis and Reverse phase-high performance
  liquid chromatography.

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Probiotic Cheese

• Bergamini, C.V. et al. (2006)
• Results showed that, the effect of the
  lactobacillus in semi hard Pategrás cheese is
  species dependent
• Culture addition procedure has no significant
  difference on cheese composition.
• The probitic usage during the cheese
  manufacturing inceased the amount of short
  peptides and free amino acids.
• L. paracasei which is tested is found more
  acceptable because addition of it had no
  significant difference among the proteolytic
  patern so it resembled the conventional cheese.
• L. acidophilus was found more advantageous
  because, it accelerated the ripening and enhance
  flavour by increased free faty acid production.

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Probiotic Yoghurt

• Inoculation of the probiotic culture to the
  yoghurt can be done in two different step.
• It can be applied before fermentation with the
  yoghurt cultures
• It can be added to cooled product after
  fermentation and before packaging.
• In refrigeration storage, probiotic culture in
  the yoghurt can be maintain at 106 CFU/g.
• The survival of the probiotic cultures in
  fermented dairy products are affected from the
  acidity, dissolved oxygen, species interaction,
  inoculation process and storage conditions.

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Probiotic Yoghurt

• Vinderola C.,G., et al. (2000) studied about the
  survival of Bifidobacterium bifidum and
  Lactobacillus acidophilus in reduced-fat and
  full-fat yoghurts.
• In different pH vaues the viability of the
  probiotic cultures were examined and the
  studied samples are stored for 4 weeks at 5C.
• The results showed that, Lactobacillus
  acidophilus have variable survival ability on
  different yoghurt types but Bifidobacterium
  bifidum is more resistant to yoghurt medium
• Full-fat yoghurt has more inhibitory effect on
  Bifidobacterium bifidum than reduced fat
  yoghurt.
• Different starter cultures that are used have
  different inhibitory effect on probiotic
  cultures.
• pH values under 4.5 have more risk for cell
  viabilities.

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Probiotic Yoghurt

• Vinderola et al. (2000),
• Changes in pH values (?) and viable cells
  counts of S. thermophilus (?), L. delbrueckii
  subsp. bulgaricus (), L. acidophilus () and B.
  bifidum () in full-fat yoghurt, manufactured with
  the lactic starter SID (top) and SISD (bottom),
  at 5C

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Fermented Milk Products

• Vinderola, C.G. et. al (2000) studied about the
  characteristics of carbonated milk and the
  survival of probiotic bacteria.
• The carbonation of the milk and its effects on
  improvement of fermentation conditions, and
  survival of bacteria in probiotic products as
  adjunct starter cultures.
• Lactic acid bacteria have tolerance to CO2
• CO2 which is produced by Streptococcus
  thermophilus is stimulated Lactobacillus
  delbruckii spp. Bulgaricus.
• Additionaly, there is no significant chemical
  changes is observed after the carbonation of
  pasteurised milk.
• Results showed that, CO2 decreased the
  fermentation time of the milk because of the
  increased acidity caused by carbonic acid.
• The number of S. Thermophilus, L. acidophilus and
  B. Bifidum remained higher than the suggested
  minimum level during refrigerated storage and
  carbonisation had no destructive effect on the
  sensory properties of fermented milk.
• In conclusion it was stated that, carbonation of
  pasteurised milk before fermentation is a
  suitable process for reducing the time of the
  fermentation and the survival of probiotic
  cultures

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Frozen Dairy Products

• Frozen dairy products are seen as suitable
  carriers for lactobacilli like sour cream, ice
  cream and other frozen dairy products.
• Ice cream and frozen yoghurt can be seen more
  suitable by long shelf life in frozen conditions
  moreover, frozen storage have little effect on
  the death of probiotic cultures.
• The number of the microorganisms is inversely
  proportional to acidity, freezing injury, high
  temperatures, oxygen toxicity and moisture
  content.

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Ice Cream

• Alamprese et al.(2001) studied on the
  characteristics of Lactobacillus johnsonii La1 on
  ice cream among different levels of sugar and
  fat contents.
• Manufacture of the ice cream is done by preparing
  the ice cream mix and pasteurization.
• After pasteurization probiotic culture was added
  at 4C .
• Mix was aged for 24 hours and than it was
  freezed.
• Two different fat and sugar content was prepared
  and for each kind of ice cream with and without
  La1 samples are prepared.

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Ice Cream

• Results It is possible to produce unfermented
  retail-manufactured probiotic ice cream.
• Microorganism survival rate is high for up to 8
  months of storage apart from the formulation,
• The addition of La1 strain does not alter the
  structural characteristics of the product

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Ice Cream

• Alamprese et al.(2001)

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Technological challenges for future probiotic
foods

• Determination of mechanisms of probiotic function
  on GI tract, develop diagnostic tools and
  biomarkers.
• Examination the effects of probiotics on GI
  infections and allergies
• Ensuring the viability and stability by
  developing technologies
• Development technology for non-dairy, novel or
  artificial probiotic applications

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Conclusion

• Probiotic foods are an increasing trend in the
  market because of their functionality and health
  benefit.
• Broad research area for food industry.
• It needs more research for understanding the
  mechanisms and making optimisation.
• Application area must be broaden.

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