Gut bacteria and health foods—the European perspective

Abstract

Probiotics, prebiotics, and synbiotics aimed at improving intestinal health currently represent the largest segment of the functional foods market in Europe, Japan and Australia. Evidence continues to emerge demonstrating that these ingredients have the potential to improve human health in specific intestinal disorders. The European Commission, through its 5th Framework Programme, is presently focusing on a substantial effort in the science of the intestinal microbiota, its interaction with its host and methods to manipulate its composition and activity for the improvement of human health and well being. Eight multicentre and multidisciplinary research projects now cover a range of topics required for the development of efficacious probiotic foods, from understanding probiotic mechanisms at a molecular level; developing technologies to ensure delivery of stable products; and demonstrating safety and efficacy of specific probiotics in defined treatment targets. This concerted research effort promises to provide us with an enhanced understanding of the human intestinal microbiota's role in health and disease, and new approaches and products to tackle a variety of intestinal problems. D

Performances of new isolates of Bifidobacterium on fermentation of soymilk

“…Nowadays, several Bifi dobacterium strains are well known as probiotics with many health-promoting effects, and they play an important role in the microbial ecology of the human and animal gut [17][18][19][20][21][22][23][24]. Moreover, some strains of this genus were also reported to be capable of metabolising α-galactosyl type galacto-oligosaccharides [25,26], thus soymilk that contains sucrose, raffi nose, stachyose, proteins, vitamins, etc., should be a good medium for growing bifi dobacteria [25].…”

Effect of Yoghurt Cultures and Probiotic Cultures on Physicochemical and Sensory Properties of Mango Soy Fortified Probiotic Yoghurt (Msfpy)

“…The conception of probiotic came into focus in early 1900's but the term "probiotic" was suggested by Lilly and Stillwell. Probiotic cultures are live microbial food ingredients that are beneficial for human health [8], which includes improvement of intestinal microbial balance which results in the inhibition of bacterial pathogens, reducing the risk of colon cancer, improving the immune system, lowering serum cholesterol levels [9], alleviation of lactose intolerance and nutritional enhancement [10].…”

Technological, physicochemical and sensory characteristics of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria

“…Most consumers are concerned not only about safety and nutritional value but also about health benefits (Saarela et al, 2002). The Food and Agriculture Organization defines food-related probiotics as living organisms that, upon ingestion in certain numbers, exert health benefits to the consumer's health beyond inherent basic nutrition (FAO, 2001).…”