Etiket Arşivleri: Probiotic

How Much Probiotic in Kefir & Yogurt ( Dr. Raga )

HOW MUCH PROBIOTIC IN KEFIR & YOGURT?

By Probiotics Expert: Dr. Raga

What is probiotics?

 Probiotics are microorganisms such as bacteria and yeasts which are believed to be beneficial to the body when consumed in adequate amounts.

 According to most researchers, they believe that probiotics are able to aid in the improvement of digestive imbalances. It has been thought by the researchers that when the microflora in the intestines are not balanced in the way that they should be, certain health problems arise such as disorders of the gastrointestinal tract.

 Probiotics are known to help in restoration of the right amount of beneficial bacteria in the intestines which overall affects improved overall health.

Kefir

 Kefir is a fermented milk product which is believed to have originated from the Caucasus Mountains in Eastern Europe.

 Commercial Kefir is produced from a milk product that is heated to remove possibly pathogenic bacteria. Then, a mixture of bacteria and yeasts is added for fermentation. This starter culture is called kefir grains which has a cauliflower like appearance. This is what gives kefir a unique taste and texture. Home grown Kefir only requires grains.

 The bacteria used in kefir production is Lactobacillus caucasius which turns the lactose to lactic acid. This results to its tangy taste.

 Meanwhile, the yeasts, Saccharomyces kefir and Torula kefir, ferment lactose into a small amount of carbon dioxide and alcohol. This plays a role in its carbonation.

Kefir Benefits

 Nutrient source: Kefir contains essential nutrients and minerals that are important for proper functioning of the body such as protein, vitamin D, calcium, and calories

 Probiotics: It aids in the maintenance of digestive health and prevents growth of harmful bacteria in the intestines. Also, helps in prevention of digestive disorders.

 Eases off lactose intolerance

 Weight loss due to its low calorie contents

 Possible cancer prevention

Kefir Probiotic Count

 Kefir contains some probiotic strains which cannot be found in yogurts. These are Lactobacillus Caucasus, Leuconostoc, Acetobacter species, Streptococcus species, Saccharomyces kefir and Torula kefir.

 It has three times the amount of probiotics that are in yogurt. This is because of the fact that in order to ferment a milk with kefir, 10 to 20 different types of probiotic bacteria and yeasts should be mixed.

 For example an organic kefir is comprised of about 40 billion probiotic organisms per half cup serving.


Gıda Üretimi ve Depolanması Sırasında Probiyotiklerin Canlılıklarını Etkileyen Faktörler ( Ecem AKAN )

Özet

Probiyotik gıdaların vücudun dengesinin ve intestinal floranın doğal yapısının sürdürülmesi, patojenlerin gelişimine karşı direnç gösterme gibi sağlığa pek çok yararı bulunmaktadır. Probiyotik bakterilerin kullanıldığı fonksiyonel gıdalara karşı eğilim tüketicilerin bu gıdaların sağlığa olumlu etkilerinin fark etmeleri sebebiyle giderek artmaktadır. Probiyotiklerin bağırsak mikroflorasını patojenlere karşı koruma, bağışıklık sistemini güçlendirme, serum kolesterol seviyesini ve kan basıncını düşürme, antikarsinojenik etki gösterme, besin maddelerinden faydalanımın ve gıdaların besin değerinin artması gibi çok sayıda sağlığa faydası vardır. Günümüzde probiyotik bakteriler kullanılarak pek çok ürün üretimi gerçekleştirilmektedir. Probiyotiklerin sağlık üzerine olumlu etki gösterebilmesi için ürün tüketimi sırasında yeterli miktarda probiyotik bakterinin gıda ile birlikte vücuda alınması gerekmektedir. Ancak bazen probiyotik bakterilerin kullanıldığı gıdaların tüketimi sırasında vücuda yeterli dozda probiyotik alınamayabilmektedir. Çünkü ürün üretimi ve depolaması sırasında çeşitli faktörler probiyotik bakterilerin hayatta kalmalarını etkilemektedir. Gıdalarda probiyotik varlığı bazen ürün kalitesini ve duyusal özelliklerini olumsuz yönde etkileyebilmektedir. Son yıllarda ürün üretiminden son tüketiciye ulaşana kadar probiyotiklerin canlılıklarının sürdürülmesi için farklı gıdalarda çeşitli uygulamalar yapılmaktadır. Bu uygulamalardan en önemlisi çeşitli koruyucular ilavesiyle üretim ve depolama koşullarının değişimi yoluyla enkapsülasyon tekniği yardımıyla mikroorganizmaların korunmasıdır. Bu makalede probiyotiklerin sağlığa yararlı etkileri, gıdaların üretimi ve depolanmaları sırasında gıdalarda yaşayabilirliklerini etkileyen faktörler, üretim ve depolama sırasında canlılıklarını sürdürmelerine yardımcı olabilecek teknolojik uygulamalar incelenecektir.

Anahtar kelimeler: Depolama, fonksiyonel gıda, probiyotik, teknolojik uygulama, üretim

Factors Effecting Probiotic Viability During Processing and Storage of Food

Abstract

Probiotic foods have several health benefits as they help maintain the human body balance and intestinal flora composition, and resist to pathogenic bacteria growth. The demand of probiotic functional foods is growing rapidly due to increased awareness of consumers about the impact of food on health. Probiotics provide a number of health benefits mainly through maintenance of normal intestinal microflora, protection against gastrointestinal pathogens, enhancement of the immune system, reduction of serum cholesterol level and blood pressure, anti-carcinogenic activity improved utilization of nutrients and improved nutritional value of food. During consumption of food, probiotics can’t be taken to body sufficiently. Because in food production and storage, several factors can effect viability of probiotic microorganism. The presence of probiotics in food products may also adversely affect their quality and sensory properties. Several attempts have been made during the last few years to improve the viability of probiotics in different food products during their production until the time of consumption. The most important implementation is a microencapsulation technique and it enables to protect microorganism via several added preservatives. In this article, it will be examined that the effects of probiotics on human health, factors responsible for survival of probiotic microorganisms, and recent technological advances in maintaining their viability during processing and storage.

Keywords: functional food, probiotic, processing, storage, technologic practice


Probiyotik İçeren Yenilebilir Filmler ve Kaplamalar ( Berrak DELİKANLI )

Özet: Son yıllarda gıda güvenliği ve raf ömrünün uzatılmasına dair çok sayıda çalışma bulunmaktadır. Bu çalışmalarda, protein, lipit, karbonhidrat ve kombinasyonlarının bulunduğu fonksiyonel yenilebilir film ve kaplamaların probiyotik bakteriler ile zenginleştirilmesinin gıdalarda raf ömrünü uzattığı, duyusal ve tekstürel özellikleri geliştirdiği belirtilmektedir. Yapılan çalışmalara göre, yenilebilir film ve kaplamaların, probiyotik bakterileri üzerinde barındırabildiği ve onların canlılığını da desteklediği saptanmıştır. Bu derlemede, probiyotik mikroorganizmaların ilave edildiği yenilebilir film ve kaplamalar hakkında bilgi verilmektedir.

Anahtar Kelimeler: Probiyotik, Yenilebilir Film ve Kaplama.

Edible Films and Coatings Containing Probiotic Bacteria

Abstract: The number of studies about the maintenance of food safety and prolong shelf life have been present in recent years. In such studies, proteins, lipids, carbohydrates or their combinations based functional edible films and coatings with enriched probiotic bacteria are reported to prolong food shelf-life, improve sensory and textural properties of food products. According to some studies, edible films and coatings could properly carry probiotic bacteria and support their viability. This review provides information about edible films and coatings of incorporated with probiotic microorganisms.

Key Words: Probiotic, Edible Film and Coatings.


Kaynak:  http://ucmaz.home.uludag.edu.tr/PDF/ziraat/2014-28(2)/M6.pdf

Probiotics

PROBIOTICS

Definition

Live microbial feed supplements that have beneficial effects on the host by improving its intestinal microbial balance.

HISTORY

Elie Metchnikoff

At the start of the 20th century, Russian noble prize winner and father of modern immunology, Elie Metchnikoff, a scientist at the Pasteur institute, was the first conceptualize “probiotics”.

In 1907 Metchnokoff proposed that the acid producing bacteria in fermented milk products could prevent “fouling” in the large intestine and if consumed regularly, lead to a longer, healthier life

In early 1930’s, in Japan, Minoru shirota developed a fermented milk product called Yakult (probiotic yogurt like product made by fermenting a mixture of skimmed milk with a special strain of Lactobacillus casei shirota).

Probiotic term coined in 1965 by Lilly and Stillwell.

Newborn Microbiota

Initially depends on

Mother’s microbiota maternal vaginal and intestinal flora constitutes the source of bacteria, which colonizes the intestine of new born.

Mode of deliver

Birth environment

Rarely genetic factors

After infantry probiotics supplied from raw foods; such as lactic acid fermented foods such as yogurt, cheese and probiotic supplements.

Factors affecting the intestinal micro ecosystem

Antibiotics and other drug intake
Microbial infections
Diet (highly processed, low fiber foods)
Chronic diarrhea
Stress
Chlorinated water
Radiation and chemotherapy
Colonic therapies for detoxification

Characteristics of Effective Probiotics

Able to survive the passage through the digestive system.
Able to attach to the intestinal epithelia and colonise.
Able to maintain good viability.
Able to utilise the nutrients and substrates in a normal diet. non pathogenic and non toxic.
Capable of exerting a benificial effect on the host.
Stability of desired characteristics during processing, storage and transportation.
Anti-inflammatory, antimutagenic, immunostimulatory.


Probiyotik Mikroorganizmaların Yararları ( Özlem Pelin CAN )

ÖZET

Probiyotik terimi  iki yunanca kelime olan “pros” ve “bios” dan türemiş olup; bağırsak hijyenini ve sindirimi iyileştirerek, konakçı canlıda yararlı etkisi olan ve gıda katkısı gibi kullanılan canlı mikroorganizma olarak tanımlanmaktadır. Bu mikroorganizmalar; gıdalarla birlikte alındığı zaman, vücuttaki patojen mikroorganiz-maların inhibisyonunu sağlar, gıdaların sindirilebilirliğini arttırır, immun sistemi güçlendirir, kan kolesterol seviyesini düşürür, vücutta açığa çıkan toksik maddelerin emilimini sınırlandırır veya azaltır, prebiyotiklerin emilimini arttırır ve antikanserojenik etki göstermektedir.

Bu derlemede, probiyotik mikroorganizmaların yararları hakkında bilgi verilmektedir.

Anahtar Kelimeler: Probiyotik, Mikroorganizma

USEFUL EFFECT OF PROBIOTIC MICROORGANISMS

ABSTRACT

Probiotic is derived from two Greek words “pros” and “bios” meaning live microorganism used as a food additive for its useful effects such as improving intestinal hygier and digestion in a host organism. These mic-roorganism provide inhibition of patogenic microorganisms in the bady, increase digestability of foods, en-hance the immune system, decrease blood cholesterol level, decrease or limits absorbtion of totic substances, increase absorbtion of prebiotics and provides anticansersgenic effects.

This review provides information about the advantages of probiotic microorganisms.

Key words: Probiotic, Microorganism