383
© Springer Nature Singapore Pte Ltd. 2017
S. Sugathan et al. (eds.), Bioresources and Bioprocess in Biotechnology,
DOI 10.1007/978-981-10-4284-3_16
T.S. Swapna (*)
Department of Botany, University of Kerala,
Kariavattom Campus, Thiruvananthapuram 695581, Kerala, India
e-mail: swapnats@yahoo.com
A.S. Ninawe
Department of Biotechnology, Government of India,
Block 2. CGO Complex, Lodhi Road, New Delhi 110003, India
S. Abdulhameed
Inter University Centre for Bioscience, Department of Biotechnology and Microbiology,
School of Life Sciences, Kannur University, Kannur 670661, Kerala, India
e-mail: drsabu@gmail.com
16
Probiotics
T.S. Swapna, A.S. Ninawe, and Sabu Abdulhameed
Abstract
Naturally occurring microorganisms in the human body have a very fragile balance in the immune system and the gastrointestinal tract. Probiotics are living
beneficial microbes that can change the microbial ecology of the intestine by
inducing antimicrobial metabolites and thereby enhancing the immune response
of the body. Probiotic bacteria are normally chosen for their potential health
benefits in the human body without causing negative impact. Dairy products can
be considered as a vehicle for the effective delivery of probiotics, but they also
need to survive and resist enzymes in the gastrointestinal tract. Nearly 60 species
of Lactobacillus (lactobacilli) and Bifidobacterium (bifidobacteria) are found in
fermented foods, including yoghurt, kefir, meso, aged cheese, kimchi, and tosa.
Probiotic microflora are also associated with various therapeutic or prophylactic
properties such as improved lactose digestion, better mucosal and immune function, decreased diarrhea, and fewer adenomas, colon cancers, and polyps.
Probiotics could be a magic bullet in the era of antibiotic-resistant pathogenic
bacteria. At the same time, ascertaining the safety or content of these supplements, especially for people with immune system disorders, pregnant women,
children, and elderly people, is critical. Even though probiotics have long been
© Springer Nature Singapore Pte Ltd. 2017
S. Sugathan et al. (eds.), Bioresources and Bioprocess in Biotechnology,
DOI 10.1007/978-981-10-4284-3_16
T.S. Swapna (*)
Department of Botany, University of Kerala,
Kariavattom Campus, Thiruvananthapuram 695581, Kerala, India
e-mail: swapnats@yahoo.com
A.S. Ninawe
Department of Biotechnology, Government of India,
Block 2. CGO Complex, Lodhi Road, New Delhi 110003, India
S. Abdulhameed
Inter University Centre for Bioscience, Department of Biotechnology and Microbiology,
School of Life Sciences, Kannur University, Kannur 670661, Kerala, India
e-mail: drsabu@gmail.com
16
Probiotics
T.S. Swapna, A.S. Ninawe, and Sabu Abdulhameed
Abstract
Naturally occurring microorganisms in the human body have a very fragile balance in the immune system and the gastrointestinal tract. Probiotics are living
beneficial microbes that can change the microbial ecology of the intestine by
inducing antimicrobial metabolites and thereby enhancing the immune response
of the body. Probiotic bacteria are normally chosen for their potential health
benefits in the human body without causing negative impact. Dairy products can
be considered as a vehicle for the effective delivery of probiotics, but they also
need to survive and resist enzymes in the gastrointestinal tract. Nearly 60 species
of Lactobacillus (lactobacilli) and Bifidobacterium (bifidobacteria) are found in
fermented foods, including yoghurt, kefir, meso, aged cheese, kimchi, and tosa.
Probiotic microflora are also associated with various therapeutic or prophylactic
properties such as improved lactose digestion, better mucosal and immune function, decreased diarrhea, and fewer adenomas, colon cancers, and polyps.
Probiotics could be a magic bullet in the era of antibiotic-resistant pathogenic
bacteria. At the same time, ascertaining the safety or content of these supplements, especially for people with immune system disorders, pregnant women,
children, and elderly people, is critical. Even though probiotics have long been