398
arthritis, but the identification of ideal organisms or genetic engineering of microorganisms is needed for the development of novel characters (Malin et al. 1996;
Guarino 1998; Mack et al. 1999). Careful and intensive research together with documentation of the efficiency of each potential microbe is of high importance before
the clinical trials. Strong scientific evidence and cautious attention are essential for
addition of clinically proven probiotics to common food supplements for their convenient and effective use by consumers (Vanderhoof 2001).
The key components of assessing safety include identification up to strain level,
antibiotic resistance profile, safe history, and scientifically validated toxicity assessments (Borriello et al. 2003). Even though there is enhanced intake of lactobacilli
and Bifidobacterium in probiotic supplements, there is no reported increase in infections in consumers (Salminen et al. 2002). So, the negative effect or infection risk is
unimportant, which may be because of the constant exposure of the human body to
microorganisms. However, mutation or change in their cell structure may cause
antibiotic resistance, which is a risk to be considered frequently especially if expression of an antibiotic resistance gene is transferable.
Full characterization and molecular profiling of common probiotics using techniques such as sequencing of 16S ribosome and strain identification using RAPD
analysis as well as the latest techniques such as matrix-assisted laser ionization and
analysis of mass spectra are also of prime importance. These techniques will help to
clear doubt at the time of new probiotic strain development. The complete genome
is known for many common probiotic bacteria, and improvement in functional
genomics will be beneficial for recognizing new possible functions and qualities.
Such experimental analysis and data could initiate a better understanding of regulatory mechanisms of bacterial growth, survival, and cell signaling. The design of
genetically engineered microbes with therapeutic capacity or organisms that act as
vehicle for targeted delivery of cytokines, epitopes, or vaccines is of utmost importance in the present commercial realm. Better understanding of the bioactive principles and method of action and impact on consumers should be analyzed by
well-designed controlled experiments.
Competition in the market has strengthened and companies provide wellresearched formulations and products, looking for unexplored probiotic strains with
benefits surpassing those currently in commercial use. As per the reports, probiotic
bacteria produce a variety of compounds with antimicrobial potential, namely,
organic acids, hydrogen peroxide, diacetyl, and bacteriocin-like substances (Mishra
and Lambert 1996; Ouwehand et al. 1999). Organic acids such as lactic and acetic
acids regulate intestinal pH and thereby hinder the microbes (Mishra and Lambert
1996), H 2 O 2 inhibits the metabolism of gram-positive and gram-negative bacteria
(Hollang et al. 1987; Mishra and Lambert 1996); diacetyl binds arginine-binding
proteins and hampers bacterial growth (Jay 1986).
Generally, probiotic microbes generate low molecular weight antimicrobial substances such as reuterin from Lactobacillus reuteri and bacteriocins, which are high
molecular weight protein complexes that can kill related bacteria (Klaenhammer
1988; Ouwehand 1998). But mutation can stop the bacteriocin production in
L. salivarius, as reported by Corr et al. (2007). Mack et al. (1999) reported mucin
T.S. Swapna et al.
arthritis, but the identification of ideal organisms or genetic engineering of microorganisms is needed for the development of novel characters (Malin et al. 1996;
Guarino 1998; Mack et al. 1999). Careful and intensive research together with documentation of the efficiency of each potential microbe is of high importance before
the clinical trials. Strong scientific evidence and cautious attention are essential for
addition of clinically proven probiotics to common food supplements for their convenient and effective use by consumers (Vanderhoof 2001).
The key components of assessing safety include identification up to strain level,
antibiotic resistance profile, safe history, and scientifically validated toxicity assessments (Borriello et al. 2003). Even though there is enhanced intake of lactobacilli
and Bifidobacterium in probiotic supplements, there is no reported increase in infections in consumers (Salminen et al. 2002). So, the negative effect or infection risk is
unimportant, which may be because of the constant exposure of the human body to
microorganisms. However, mutation or change in their cell structure may cause
antibiotic resistance, which is a risk to be considered frequently especially if expression of an antibiotic resistance gene is transferable.
Full characterization and molecular profiling of common probiotics using techniques such as sequencing of 16S ribosome and strain identification using RAPD
analysis as well as the latest techniques such as matrix-assisted laser ionization and
analysis of mass spectra are also of prime importance. These techniques will help to
clear doubt at the time of new probiotic strain development. The complete genome
is known for many common probiotic bacteria, and improvement in functional
genomics will be beneficial for recognizing new possible functions and qualities.
Such experimental analysis and data could initiate a better understanding of regulatory mechanisms of bacterial growth, survival, and cell signaling. The design of
genetically engineered microbes with therapeutic capacity or organisms that act as
vehicle for targeted delivery of cytokines, epitopes, or vaccines is of utmost importance in the present commercial realm. Better understanding of the bioactive principles and method of action and impact on consumers should be analyzed by
well-designed controlled experiments.
Competition in the market has strengthened and companies provide wellresearched formulations and products, looking for unexplored probiotic strains with
benefits surpassing those currently in commercial use. As per the reports, probiotic
bacteria produce a variety of compounds with antimicrobial potential, namely,
organic acids, hydrogen peroxide, diacetyl, and bacteriocin-like substances (Mishra
and Lambert 1996; Ouwehand et al. 1999). Organic acids such as lactic and acetic
acids regulate intestinal pH and thereby hinder the microbes (Mishra and Lambert
1996), H 2 O 2 inhibits the metabolism of gram-positive and gram-negative bacteria
(Hollang et al. 1987; Mishra and Lambert 1996); diacetyl binds arginine-binding
proteins and hampers bacterial growth (Jay 1986).
Generally, probiotic microbes generate low molecular weight antimicrobial substances such as reuterin from Lactobacillus reuteri and bacteriocins, which are high
molecular weight protein complexes that can kill related bacteria (Klaenhammer
1988; Ouwehand 1998). But mutation can stop the bacteriocin production in
L. salivarius, as reported by Corr et al. (2007). Mack et al. (1999) reported mucin
T.S. Swapna et al.