2017
DOI: 10.3920/bm2017.x002
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A new contribution to the history of probiotics

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Cited by 6 publications
(5 citation statements)
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“…Probiotic intake has long been associated with a longer, healthier life [1, 2, 6]. In the late 1800s, it was hypothesized that lactobacillus strains produce factors that benefit gastrointestinal metabolism, the intestinal epithelium and health [1–3, 6, 7]. It was also thought that ingestion of beneficial bacteria could help treat disease through the restoration of the microbiota composition.…”
Section: History Of Probioticsmentioning
confidence: 99%
“…Probiotic intake has long been associated with a longer, healthier life [1, 2, 6]. In the late 1800s, it was hypothesized that lactobacillus strains produce factors that benefit gastrointestinal metabolism, the intestinal epithelium and health [1–3, 6, 7]. It was also thought that ingestion of beneficial bacteria could help treat disease through the restoration of the microbiota composition.…”
Section: History Of Probioticsmentioning
confidence: 99%
“…Elie Metchnikoff (a Nobel laureate), as well as Theodor Escherich, studied microbial communities in feces and described the need for a complex intestine (microbe-wise) [33]. Metchnikoff was a Kharkov/Ukrainian scientist working at the Pasteur Institute [19, 20].…”
Section: ) Probioticsmentioning
confidence: 99%
“…In 1905, he isolated the bacteria, Bacillus bifidus , and linked its presence in children to those who were breast-fed [33]. He suggested these bacteria could be administered to patients with diarrhea to help restore their healthy flora (eubiosis) and used it to recolonize the gut of children (14,1921,27,28,33). As the health benefits of milk-associated bacteria became better known, fermented dairy products were appearing around the world.…”
Section: ) Probioticsmentioning
confidence: 99%
“…The consumption of fermented food, especially fermented milks, has a long tradition in several regions worldwide. Since the days of Metchnikoff, the idea that the bacteria that are responsible for fermentation are healthy has prevailed (Ozen and Dinleyici ; Calatayud and Suarez ). These bacteria have later been called probiotics (FAO/WHO ).…”
Section: Introductionmentioning
confidence: 99%