Probiotics are live microorganisms which upon ingestion in sufficient concentrations can exert health benefits to the host.
This definition of probiotics was derived in 2001 by the United Nations Food and Agriculture Organization (FAO) and the World Health Organization (WHO), and has been the term of reference for science and regulation thereafter.
Demand for food containing probiotics are expanding globally due to the continuous generation of research evidence indicating their potential health benefits to consumers.
Hundreds of different bacteria species are the natural and predominant constituents of intestinal microbiota.
Among the numerous intestinal microbes, those anticipated to exhibit potential health benefits to the host through modulation of the intestinal microbiota are commonly selected as probiotics. Species belonging to the genera Lactobacillus and Bifidobacterium have been reported to be the beneficial probiotic bacterial strains. The representative species include L. acidophilus, L. casei, L. plantarum, B. lactis, B. longum, and B. bifidum.
Some of the major health benefits attributed to probiotics include:
- improvement of gastrointestinal microflora
- enhancement of immune system
- reduction of serum cholesterol
- cancer prevention
- treatment of irritable bowel-associated diarrheas
- antihypertensive effects
- improvement of lactose metabolism
This article reviews past studies involving the use of probiotics in:
- strengthening the immune system
- prevention of bowel diseases
- modulation of hypocholesterolemic effect
- enhancing dermal health
- promoting oral health
Additionally, potential uses of probiotics for the management of anxiety and depression as well as boosting dermal and oral health are also discussed. […]
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