Hostname: page-component-78c5997874-v9fdk Total loading time: 0 Render date: 2024-11-19T04:16:35.542Z Has data issue: false hasContentIssue false
  • English
  • Français

Should yoghurt cultures be considered probiotic?

Published online by Cambridge University Press:  08 March 2007

Francisco Guarner ,
Gabriela Perdigon ,
Gérard Corthier ,
Seppo Salminen ,
Berthold Koletzko  and
Lorenzo Morelli
Francisco Guarner*
Affiliation:
Digestive System Research Unit, University Hospital Vall d'hebron, Barcelona, Spain
Gabriela Perdigon
Affiliation:
Centro de Referencia para Lactobacilos (Cerela), Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Argentina
Gérard Corthier
Affiliation:
Institut National de la Recherche Agronomique, Unite Ecologie Physiologie Systeme Digestif, Jouy-en-Josas, France
Seppo Salminen
Affiliation:
Food Development, Health Biosciences Program, Functional Foods Forum, University of Turku, Finland
Berthold Koletzko
Affiliation:
University of Munich, Metabolic Diseases and Nutrition, Munich, Germany
Lorenzo Morelli
Affiliation:
Universita Cattolica Del Sacro Cuore (UCSC), Fac Agraria Istituto Microbiologia, Piacenza, Italy
*
*Corresponding author: Dr Francisco Guarner, fax +34 93489 4456, email [email protected]
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

Probiotics are live micro-organisms that when administered in adequate amounts confer a health benefit on the host. Consumption of yoghurt has been shown to induce measurable health benefits linked to the presence of live bacteria. A number of human studies have clearly demonstrated that yoghurt containing viable bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii sp. bulgaricus) improves lactose digestion and eliminates symptoms of lactose intolerance. Thus, these cultures clearly fulfil the current concept of probiotics.

Keywords

BacteriaFunctional FoodProbiotic definitionMarket regulation
Type
Review article
Information
British Journal of Nutrition , Volume 93 , Issue 6 , June 2005 , pp. 783 - 786
Copyright
Copyright © The Nutrition Society 2005

References

Bezkorovainy, A (2001) Probiotics: determinants of survival and growth in the gut. Am J Clin Nutr 73, Suppl.399S–405S.CrossRefGoogle ScholarPubMed
Boudraa, G, Benbouabdellah, M, Hachelaf, W, Boisset, M, Desjeux, JF & Touhami, M (2001) Effect of feeding yogurt versus milk in children with acute diarrhea and carbohydrate malabsorption. J Pediatr Gastroenterol Nutr 33, 307–313.Google ScholarPubMed
Boudraa, G, Touhami, M, Pochart, P, Soltana, R, Mary, JY & Desjeux, JF (1990) Effect of feeding yogurt versus milk in children with persistent diarrhea. J Pediatr Gastroenterol Nutr 11, 509–512.Google ScholarPubMed
Brigidi, P, Swennen, E, Vitali, B, Rossi, M & Matteuzzi, D (2003) PCR detection of Bifidobacterium strains and Streptococcus thermophilus in feces of human subjects after oral bacteriotherapy and yogurt consumption. Int J Food Microbiol 81, 203–209.CrossRefGoogle ScholarPubMed
Callegari, ML, Morelli, L, Ferrari, SLCobo, Sanz JM & Antoine, JM (2004) Yogurt symbiosis survived in human gut after ingestion. FASEB J 18, 1158Abstr.Google Scholar
Dewit, O, Pochart, P & Desjeux, J-F (1988) Breath hydrogen concentration and plasma glucose, insulin and free fatty acid levels after lactose, milk, fresh or heated yogurt ingestion by healthy young adults with or without lactose malabsorption. Nutrition 4, 131–135.Google Scholar
Diplock, AT, Aggett, PJ, Ashwell, M, Bornet, F, Fern, EB & Roberfroid, MB (1999) Scientific concepts of functional foods in Europe: consensus document. Br J Nutr 81, Suppl. 1S1–S27.Google Scholar
Drouault, S, Anba, J & Corthier, G (2002) Streptococcus thermophilus is able to produce a beta-galactosidase active during its transit in the digestive tract of germ-free mice. Appl Environ Microbiol 68, 938–941.CrossRefGoogle ScholarPubMed
Ducluzeau, R (2002) To be or not to be an attached probiotic. Yoghurts & Fermented Milks 7, 1.Google Scholar
Fuller, R (1989) Probiotics in man and animals. J Appl Bacteriol 66, 365–378.Google Scholar
Fuller, R (1991) Probiotics in human medicine. Gut 32, 439–442.CrossRefGoogle ScholarPubMed
Gilliland, SE & Kim, HS (1984) Effect of viable starter culture bacteria in yogurt on lactose utilization in humans. J Dairy Sci 67, 1–6.CrossRefGoogle ScholarPubMed
Guarner, F & Malagelada, JR (2003) Gut flora in health and disease. Lancet 361, 512–519.CrossRefGoogle ScholarPubMed
Guarner, F & Schaafsma, G (1998) Probiotics. Int J Food Microbiol 39, 237–238.CrossRefGoogle ScholarPubMed
Havenaar, R & Huis In't, Veld JHJ (1992) Probiotics: a general view. In Lactic Acid Bacteria in Health and Disease, vol. 1 pp. 151–171 [Wood, BJB, editor] Amsterdam: Elsevier Applied Science Publishers.Google Scholar
Hoepelman, AIM & Tuomanen, EI (1992) Consequences of microbial attachment: directing host cell functions with adhesins. Infect Immun 60, 1729–1733.CrossRefGoogle ScholarPubMed
Joint Food and Agriculture Organization/World Health Organization Working Group (2002) Guidelines for the evaluation of probiotics in food. http://www.fao.org/es/esn/food/Google Scholar
Labayen, I, Forga, LGonzález, ALenoir, I & Martínez, AJ (2001) Relationship between lactose digestion, gastrointestinal transit time and symptoms in lactose malabsorbers after dairy consumption. Aliment Pharmacol Ther 15, 543–549.CrossRefGoogle ScholarPubMed
Lerebours, EN'Djitoyap, Ndam C, Lavoine, A, Hellot, MF, Antoine, JM & Colin, R (1989) Yogurt and fermented-then-pasteurized milk: effects of short-term and long-term ingestion on lactose absorption and mucosal lactase activity in lactase-deficient subjects. Am J Clin Nutr 49, 823–827.CrossRefGoogle ScholarPubMed
Lick, S, Drescher, K & Heller, KJ (2001) Survival of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus in the terminal ileum of fistulated Gottingen minipigs. Appl Environ Microbiol 67, 4137–4143.CrossRefGoogle ScholarPubMed
Lilly, DM & Stillwell, RH (1965) Probiotics: growth-promoting factors produced by micro-organisms. Science 147, 747–748.CrossRefGoogle Scholar
McDonough, FEHitchins, AD, Wong, NP, Wells, P & Bodwell, CE (1987) Modification of sweet acidophilus milk to improve utilization by lactose-intolerant persons. Am J Clin Nutr 45, 570–574.CrossRefGoogle ScholarPubMed
Marteau, P, Flourie, B, Pochart, P, Chastang, C, Desjeux, J-F & Rambaud, J-C (1990) Effect of the microbial lactase (EC 3.2.1.23) activity in yoghurt on the intestinal absorption of lactose: an in vivo study on lactase deficient humans. Br J Nutr 64, 71–79.CrossRefGoogle Scholar
Martini, MC, Bollweg, GL, Levitt, MD & Savaiano, DA (1987) Lactose digestion by yogurt beta-galactosidase: influence of pH and microbial cell integrity. Am J Clin Nutr 45, 432–436.CrossRefGoogle ScholarPubMed
Meydani, SN & Ha, WK (2000) Immunologic effects of yogurt. Am J Clin Nutr 71, 861–872.CrossRefGoogle ScholarPubMed
Nutini, LG, Sperti, GS, Fardon, JC, Duarte, AG & Freidel, JF (1982) Probiotics: nonantigenic tissue fractions in cancer control. J Surg Oncol 19, 233–237.CrossRefGoogle ScholarPubMed
Parker, RB (1974) Probiotics, the other half of the antibiotic story. Anim Nutr Health 29, 4–8.Google Scholar
Pelletier, X, Laure-Boussuge, S & Donazzolo, Y (2001) Hydrogen excretion upon ingestion of dairy products in lactose-intolerant male subjects: importance of the live flora. Eur J Clin Nutr 55, 509–512.CrossRefGoogle ScholarPubMed
Pochart, P, Dewit, O, Desjeux, JF & Bourlioux, P (1989) Viable starter culture, beta-galactosidase activity, and lactose in duodenum after yogurt ingestion in lactase-deficient humans. Am J Clin Nutr 49, 828–831.CrossRefGoogle ScholarPubMed
Reid, G, Sanders, ME, Gaskins, HR, Gibson, GR, Mercenier, A, Rastall, R, Roberfroid, M, Rowland, I, Cherbut, C & Klaenhammer, TR (2003) New scientific paradigms for probiotics and prebiotics. J Clin Gastroenterol 37, 105–118.CrossRefGoogle ScholarPubMed
Rembacken, BJ, Snelling, AM, Hawkey, PM, Chalmers, DM & Axon, AT (1999) Non-pathogenic Escherichia coli versus mesalazine for the treatment of ulcerative colitis: a randomised trial. Lancet 354, 635–639.CrossRefGoogle ScholarPubMed
Rizkalla, SW, Luo, J, Kabir, M, Chevalier, A, Pacher, N & Slama, G (2000) Chronic consumption of fresh but not heated yogurt improves breath-hydrogen status and short-chain fatty acid profiles: a controlled study in healthy men with or without lactose maldigestion. Am J Clin Nutr 72, 1474–1479.CrossRefGoogle ScholarPubMed
Salminen, S, Bouley, C, Bouton-Ruault, MC, Cummings, JH, Franck, A, Gibson, GR, Isolauri, E, Moreau, MC, Roberfroid, M & Rowland, I (1998) Functional food science and gastrointestinal physiology and function. Br J Nutr 80, Suppl. 1S147–S171.CrossRefGoogle ScholarPubMed
Sanders, ME, Walker, DC, Walker, KM, Aoyama, K & Klaenhammer, TR (1996) Performance of commercial ferments in fluid milk applications. J Dairy Sci 79, 943–955.CrossRefGoogle Scholar
Savaiano, DA, Abou, ElAnouar A, Smith, DE & Levitt, MD (1984) Lactose malabsorption from yogurt, pasteurized yogurt, sweet acidophilus milk, and cultured milk in lactase-deficient individuals. Am J Clin Nutr 40, 1219–1223.CrossRefGoogle ScholarPubMed
Sperti, GS (1971) Probiotics, West Point, CT: Avi Publishing Co.Google Scholar
Van de Water, J, Keen, CL & Gershwin, ME (1999) The influence of chronic yogurt consumption on immunity. J Nutr 129, 1492S–1495S.CrossRefGoogle ScholarPubMed
Varela-Moreiras, G, Antoine, JM, Ruiz-Roso, B & Varela, G (1992) Effects of yogurt and fermented-then-pasteurized milk on lactose absorption in an institutionalized elderly group. J Am Coll Nutr 11, 168–171.CrossRefGoogle Scholar
Vergin, F (1954) Anti- und Probiotika. Hippokrates 25, 116–119.Google Scholar
World Health Organization (1995) The Treatment of Diarrhoea. A Manual for Physicians and Other Senior Health Workers. WHO/CDR/95.3 10/95. Geneva: WHO.Google Scholar