Guidance for Substantiating the Evidence for Beneficial Effects of Probiotics: Current Status and Recommendations for Future Research1–3

Abstract

Probiotic bacteria are live microorganisms that, when administered in adequate amounts, confer a health benefit on the host. There is a growing interest in probiotics within the scientific community, with consumers, and in the food industry. The interactions between the gut and intestinal microbiota and between resident and transient microbiota define a new arena in physiology, an understanding of which would shed light on the "cross-talk" between humans and microbes. The different beneficial effects of specific probiotic strains may be translated into different health claims. However, there is a need for comprehensive and harmonized guidelines on the assessment of the characteristics and efficacy of probiotics and of foods containing them. An international expert group of ILSI has evaluated the published evidence of the functionality of different probiotics in 4 areas of (human) application: 1) metabolism, 2) chronic intestinal inflammatory and functional disorders, 3) infections, and 4) allergy. Based on the existing evidence, concrete examples of demonstration of benefits and gaps are listed, and guidelines and recommendations are defined that should help design the next generation of probiotic studies.

Beneficial modulation of the gut microbiota

“…Mixtures of these strains are becoming increasingly popular as researchers gain a deeper understanding of increasing efficacy via possible additive or synergistic effects [124]. Rijkers et al categorised the benefit of probiotics into three levels based on location and method; (1) interference with the growth or survival of pathogenic microorganisms in the gut lumen, (2) improvement of mucosal barrier function or mucosal immune system and (3) influence beyond the gut through the systemic immune system and other organs [125]. A study undertaken by Park et al found that DIO mice treated with the probiotic strains Lactobacillus curvatus HY7601 and Lactobacillus plantarum KY1032 experienced reduced body weight gain and fat accumulation in addition to lowered plasma insulin, leptin, total-cholesterol and liver toxicity biomarkers compared to a group on the same diet supplemented with a placebo [126].…”

Intestinal Microbiota and Use of Probiotics in Pediatric Practice: News

“…Более того, способность их приживаться в кишечнике на длительный срок ставится под сомнение, поскольку, как уже отме-чалось, состав индигенной флоры во многом определен генетически и основан на тонких иммунных взаимодей-ствиях с макроорганизмом [1,2,7]. Выделяют следующие основные механизмы положительных эффектов пробио-тиков [30], которые осуществляются на разных уровнях воздействия.…”

“…При этом направленность влияния на иммунный ответ неодинакова для разных пробиотиков. Так, L. casei слу-жит мощным стимулятором продукции IL 6, IL 12, TNF ␣ и экспрессирует маркеры созревания, тогда как L. reuteri является слабым индуктором IL 12, подавляет секрецию цитокинов и экспрессию маркеров созревания, вызван-ную другими видами лактобактерий [30]. Часть положи-тельных эффектов пробиотиков обеспечивают их мета-болиты [24].…”

“…В обзоре, составленном группой экспертов [30], пред-ставлены как наиболее изученные, так и требующие более детального изучения точки клинического приложе-ния пробиотиков (табл. 2).…”

Biotechnology in Nutrition and Food Engineering

“…Through genetic engineering, it is possible to strengthen the effect of existing probiotic [8] strains and create completely new probiotics [9] with multiple health benefits These natural or genetically engineered beneficial bacteria might alter the ratio of "good to bad bacteria "that inhabit the intestine, and might specifically block activity of food borne pathogens to prevent of gastrointestinal diseases. (Table 1) Biotechnology refers to the use of living organisms to make useful products, and overlaps with bioengineering and industrial microbiology [1].…”