TABLE OF CONTENTS

TITLE PAGE        –         –         –         –         –         –         –         –         –          i

CERTIFICATION           –         –         –         –         –         –         –         –          ii

DEDICATION      –         –         –         –         –         –         –         –         –          iii

ACKNOWLEDGEMENT         –         –         –         –         –         –         –          iv

TABLE OF CONTENTS          –         –         –         –         –         –         –          v

INTRODUCTION         –         –         –         –         –         –         –         –          1

HISTORY OF PROBIOTICS           –         –         –         –         –         –          4

Side Effects –         –         –         –         –         –         –         –         –         –          7

Regulations on Probiotics          –         –         –         –         –         –         –          7

Researches on Probiotics           –         –         –         –         –         –         –          8

Antibiotics-Associated Diarrhea          –         –         –         –         –         –          9

Bacterial Vaginosis          –         –         –         –         –         –         –         –          10

Cholesterol  –         –         –         –         –         –         –         –         –         –          11

Diarrhea       –         –         –         –         –         –         –         –         –         –          11

Immune Function and Infection           –         –         –         –         –         –          12

Recurrent Abdominal Pain        –         –         –         –         –         –         –          12

Necrotizing Enterocolitis           –         –         –         –         –         –         –          13

General Research or Formulation, Multiple Probiotics and Strain         –          13

Constipation          –         –         –         –         –         –         –         –         –          14

SCIENTIFIC GUIDELINES FOR TESTING PROBIOTICS         –          15

Mechanism of Action of Probiotics     –         –         –         –         –         –          16

Dosing, Duration and Clinical Indications of Probiotics              –         –          17

Probiotics Shown to be Effective for Gastrointestinal Conditions          –          18

Safety of Probiotics         –         –         –         –         –         –         –         –          19

SUMMARY AND CONCLUSION  

Summary     –         –         –         –         –         –         –         –         –         –          20

Conclusion  –         –         –         –         –         –         –         –         –         –          21

References

INTRODUCTION

Probiotics are ‘good’ bacteria found in food products or supplements that can beneficially affect our health by improving the balance and function of the gut bacteria. They are found in many different forms such as yoghurts, tablets, capsules and sachets. although people  tend to think that bacteria are harmful  germ that spoils food or make one ill, there are many bacteria that are good for our health. The gut is the organ of the body where food is digested and absorbed and it naturally contains trillions of bacteria that re important  for helping us stay healthy.

Probiotics are generally considered safe for healthy people of all ages. However, people whose immune system does not function properly may be at risk when taking a probiotic and should seek specific advice from a doctor or dietitian (Doron and Snydman, 2015). Probiotics are live microorganisms promoted with claims that they provide health benefit when consumed, generally by improving or restoring the gut flora (Singh and Kumar, 2016). Probiotics are considered generally safe to consume, but may cause bacteria-host interactions and unwanted side effects in rare cases (Durchschein et al., 2016). Generally attributed to Nobel Laureate Elie Metchnikoff, who postulated that yoghurt-consuming Bulgarian peasants lived longer lives because of that custom (Brown et al., 2004). Although numerous claimed benefits are marked towards using consumer probiotics products such as reducing gastrointestinal discomfort, improving immune health (Turck et al., 2019). Relieving constipation, or avoiding the common cold, such claims are not supported by scientific evidence (Slashinski et al., 2012). And are not prohibited as deceptive advertising in the United States by the Federal Trade Commission (Engle et al., 2011). Live probiotics cultures are part of fermented dairy product, other fermented foods and probiotics-fortified foods. Some fermented products that contain lactic acid bacteria (LAB) include: vegetables such as pickled vegetables (Breidt et al., 2013). Kimchi (Oh et al., 2004), Paocai (Pederson et al., 1962), and Saverkraut (Friedman et al., 2006), Soy products such as tempeh (Moreno et al., 2002) miso and Soy sauce and dairy prodiuct such as yoghurt, Kefir and buttermilk. More precisely, saverkraut contains the bacteria plantarum, Pediococcus pentosaceus, Lactobeacillus brevis, Leuconostoc citreum, Leuconostoc argentinum, Lactobacillus paraplantarum, Lactobacillus corynoforms and Weissella spp. Kimchi contains the bactiera Leucoconstoc spp. Paco Cai contains L. pentosus, L. plantarum, Leuconostoc mesenterodes, L. brevis, L. lactis, and L. fermentum.

A list of many other bacteria found in several Asian fermented fruits and vegetables is also available (Swain et al., 2014).

Kefir contains Lactobacillus acidophilus, Bifidobacterum bifidum, streptococcus thermophillus, Lactobacillus delnrueckii subsp. bulgaricus, Lactobacillus helveticus, Lactobacillus Kefiranofaciens, Lactococcus lactis and Leuconostoc species.

Buttermilk contains either lactococcus lactis or L. bulgaricus.

Other acidic bacteria, said to be probiotics can also be found in kombucha. This drink contains Gluconacetobacter xylinus. It also contains Zygosaccharomyces sp., Acetobacter oxydans (Jayabalan et al., 2014).