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The probiotics

We continually encounter the term.. but what exactly does it mean ? Is this a marketing phenomena ? Certainly. Food products which proclaim their medical benefits have taken over the scene. But are they really effective?

In our association, we often question advertising campaigns organized by the food processing industry and we also seek a better knowledge of what foods we absorb. A special file follows, especially for you.
(source wikipédia)

What are they ?

Description:
Probiotics are useful micro-organisms which take over the intestinal flora.
There job is to fight the proliferation of unhealthy, potentially harmful, micro-organisms , as in the case of infectious diarrhoeas… Probiotics also help in food digestion and the assimilation of nutrients. .
In particular, it has been proven that fermented milk products, such as yogurt, help the digestion of lactose, especially in the case of those who show some intolerance.

The supplements of some probiotics, especially lactose bacillus have the same effect but in a lesser degree.

In a healthy body, the digestive tube contains around 100 000 billion bacteria belonging to 400 various categories. 30 are required to maintain the body in good health.ans un organisme sain.
An infection, a disease or a deficiency in the immune system could put this ecosystem off balance but it is probably the intake of antibiotics which represents the most serious aggression.
Diarrhoea is generally the first symptom of an unbalanced intestinal flora.


Probiotics have an effect on three principle mechanisms :

- First of all, they regulate the activity of the intestinal immune system. They improve the immunity when it is weak, for example when the immunity system is developed with children or with the elderly.
They decrease an over reaction of the immunity system as well, in case of allergies or inflammation of the intestines.

- Secondly, probiotics increase the function of the intestinal mucous obstacle, for example by accentuating the production of mucous or antibodies type IgA .
and finally, probiotics have a direct anti-microbes effect, mainly by inhibiting the invasion of pathogenic bacteria and their grip on the intestinal wall.
Lactose bacteria are among the principle probiotics.
Their common names are based on the idea that they are able to produce lactose acides.
They include lactobacilles, (bacteria of the type lactobacillus) bifidobacteria (bacteria of the type bifidus) and streptococcus (bacteria type streptococ).
These are the types of bacteria which are generally used in the production of yogurt (lactobaccillus bulgaricus) streptococcus, thermophilus) of sauerkraut, lactose fermented vegetables and salami (lactobaccillus plan, which is an extract of traditional yeast used in bread).

Active beer yeast is also a probiotic
It is composed of a colony of microscopic mushrooms, generally the type saccharomyces cerevisiae or origin boulardii, traditionally called boulardi yeast.
These micro organisms which are not pathogenic digest the sugar and starch found in cereals, creating an environment rich in proteins and vitamins, mainly a group B vitamin (which is a major natural source of thiamine, a vitamin in group B, essential for the metabolism of carbohydrates and fats. The environment created by the yeast is dried in cold environment and reduced to a powder form and sold either in bulk or as capsules or pills.

Note. The boulardii beer yeast which is dried by cold should not be confused with ordinary beer yeast, made inactive by use of a high temperature heating process.

Where are they found ?


Yogurts or fermented milk product do not all have the same lactose fermentation
And the labels do not always indicate which type of fermentation they contain.
Laws covering fermented milk products vary from country to country.
In Quebec, for example, the term yogurt is used only for products containing at least two types of bacteria, either lactobacillus bulgaricus and streptococcus thermophilus.
Bifidus, Lactobacillus acidophilus and Lactobacillus casei are also used in the manufacture of fermented milk products and in certain cases, this information is indicated on the label. However, the percentage of live and active bacteria contained in these products can vary widely.

European experts believe there should be at least 1°7/g (10 million/g) in order to take advantage of the advantages….. Tests published in 1997 and 1999 indicate that this is not always the case.

It should be noted the fresher the yogurt the lesser the acidity and the higher the bacteria content.

Also, some yogurts on the market contain none or few active bacteria, either because they are pasteurized or because they have been stabilized before being put on the markets (this is the case for many fruit yogurts).

Freeze drying lactose bacteria. These bacteria are dried at a low temperature. They are termed as liveable because they are dehydrated so dormant. They become alive in contact with the organism and are available in two forms .

-capsules. The manufacturer proposes generally capsules containing between 2 and 6 milliards bacteria. The most common base is often a mix of two to four: Lactobacillus casei, L. acidophilus, L. bulgaricus, L. Rhamnosus, Streptococcus thermophilus, Bifidobacterium lactis, Bifidobacterium longum .

- Powders. Some manufacturers market probiotics in powder form to be mixed with a liquid. Since these preparations are in the stomach only for a short period, a large portion of the bacteria reach the intestines while they are still alive.

Concentrated milk products (therapeutic yogurts). These products are also on the markets as fermented milk offering a high level of probiotics (10 milliards bacteria per dose for example). When these products are taken before the meal, they have a good resistance to stomach acid as they are in place for a short period.

Boulardii beer yeast

There are two type of beer yeast on the market.
- boulardii yeast (also known as active or living yeast), is grown principally for therapeutic ends, then slowly dried at temperatures not exceeding 40°C.

- Inactive yeast, which is leftover after brewing beer, costs much less but does not have the same values as probiotics of active yeast since the microscopic cells of the mushroom are destroyed when drying at high temperatures

To be sure of a purchase of active yeast, it is necessary to check the additional labelling where the content of the units of the colony of formation is indicated.

 

Precautions

Attention

- Even though the lactose bacteria predigest a large part of the milk lactose, the consumption of fermented milk products could cause digestive problems in those suffering from a serious intolerance to lactose.

-Those whose immune system is very weak or deficient should consult a specialist before taking probiotics supplements .

- It has happened that the blood of very young children who have been treated with boulardii yeast in a hospital have been affected by the yeast . It is not know if the infections are due to the fungus or to the hospital environment itself.

- Some anecdotal cases of bacterial have been noted as well.

Contraindications

-Patients in intensive care, for whom the immunity system is weakened .

Undesirable effects


- A temporary increase in intestinal wind for some.
- A high consumption of probiotics supplements could also provoke a slight intestinal irritation to some subjects at the beginning of their treatment
- Live beer yeast could cause blotting and intestinal wind. If so it is recommenced to begin with small doses and increase progressively in order to give the organism enough time to secrete the appropriate enzymes
-with medicines the probiotic bacteria could prevent a diarrhoea caused by antibiotics or reduce the length.

(source wikipédia)