Reach Us +44-1477412632
Province of the Gut-Probiotics | OMICS International
ISSN: 2161-0509
Journal of Nutritional Disorders & Therapy

Like us on:

Make the best use of Scientific Research and information from our 700+ peer reviewed, Open Access Journals that operates with the help of 50,000+ Editorial Board Members and esteemed reviewers and 1000+ Scientific associations in Medical, Clinical, Pharmaceutical, Engineering, Technology and Management Fields.
Meet Inspiring Speakers and Experts at our 3000+ Global Conferenceseries Events with over 600+ Conferences, 1200+ Symposiums and 1200+ Workshops on
Medical, Pharma, Engineering, Science, Technology and Business

Province of the Gut-Probiotics

Anjana Agarwal*

Nutritionist and Aromatherapist, SNDT Women's University, Mumbai, India

*Corresponding Author:
Anjana Agarwal
Nutritionist and Aromatherapist
SNDT Women's University, Mumbai, India
Tel: +919958593488
E-mail: [email protected]

Received date: August 23, 2017; Accepted date: August 24, 2017;; Published date: August 30, 2017

Citation: Agarwal A (2017) Province of the Gut-Probiotics. J Nutr Disorders Ther 7:e133. doi: 10.4172/2161-0509.1000e133

Copyright: © 2017 Agarwal A. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Visit for more related articles at Journal of Nutritional Disorders & Therapy


Billions of friendly microorganisms naturally populate the gut to ensure health and well-being of the person. These bacterial colonies have captured the scientific platforms and the global market of the health supplements. Since ages fermented food products were appreciated not only for their organoleptic properties but for their health significance. These are valuable owing to numerous species of lactobacillus and bifidobacteria and others. In 1906 Henry Tissier, a French paediatrician observed that gut microflora of healthy children was dominated by healthy bacteria (bifid) and the bacterial count of good bacteria was low in children having diarrhoea. In 1907, Eli Metchnikoff, ‘father of probiotics”, Nobel Prize winner suggested the possibility of modification of gut microflora. The work of two gave the scientific suggestion with regard to significant role of bacteria on health but the word “probiotic” was not coined until 1960s. Many scientists contributed in this area and the Expert group of WHO/FAO (2001) eventually gave a definition of probiotic, i.e. “live microorganisms which when administered in adequate amounts confer heath benefits on the host”.

Bifidus factor was found in Mother’s milk leading to the growth of bifidobacteria in the intestine of new born responsible for digestion of milk; long term immunity to the child and prevention of growth of rotavirus causing infantile diarrhoea. Caesarean babies and bottle fed babies have relatively low Bifidobacteria in their system hence at high risk of diseases.

What is role of microorganisms in our body? They are present throughout our alimentary canal. The integrity of epithelial lining of the gut is crucial in maintaining the micro ecology of the system as it directly influences the absorption and transport of nutrients throughout the body. Intestinal flora helps in synthesizing some of the B vitamins and vitamin; nourishes the epithelial lining by butyric acid, one of the short chain fatty acids. Health mucosal lining of the gut is also responsible for stimulation of autonomic nervous system and production of hormones associated with GI tract and the low grade inflammation that is linked to many diseases [1].

Under pathological conditions there is drastic alteration in microbiota. High sugar and fried food, use of antibiotics, radiation, bacterial and parasitic infection, Candida yeast, environment pollutants, stress and age greatly influence it. Toxins, pollution, fungi, virus, parasites and bacteria alter the micro ecology of the gut and depreciate the immunity. Probiotics through strains of Lactobacilli and bifid bacteria help to bring balance in the gut flora. They work like crusaders to boost the immunity, protect the body from environmental threats and prevent pathogenesis of infectious and inflammatory diseases. They exhibit beneficial effects diarrhea acute including drug induced diarrhea, inflammatory bowel disease (IBD), ulcerative colitis, Candida infection, lactose intolerance and colon cancer.

Use of probiotics is a new approach to traditional system of food processing and consumption. They can be used in several fermented and preserved foods such as Indian curd, yogurt, and kefir, soy products like temphe, miso, and vegetable products like sauerkraut, kimchi, kombucha, and probiotic products like yoghurt, ice cream, cheddar cheese and sour cream. Foods containing soluble fiber, insoluble soluble fiber or resistance starch support maintenance of healthy gut bacteria. Researchers are developing health food products using food ingredients and microbial cultures. Probiotics supplements are commercially available in the form of sachets, capsules and tablets. Suitable storage conditions and shelf life of supplements must be reflected and noted on labelling as per WHO guidelines [2].

Dose of anything is critical so it is true with probiotic. Dosage, duration of intake, supportive medication and other environment influence the efficacy of probiotics. Sometimes undesirable symptoms can accompany use of probiotic especially supplements that may be due to transition phase in existing microbiota. Lowering the dose and hydration of the system can be supportive.

FAO UN/WHO (2001) Health and Nutritional Properties of Probiotics in Food including Powder Milk with Live Lactic Acid Bacteria. Report of a Joint FAO/WHO Expert Consultation on Evaluation of Health and Nutritional Properties of Probiotics in Food Including Powder Milk with Live Lactic Acid Bacteria

FAO UN/WHO (2002) Guidelines for the Evaluation of Probiotics in Food Report of a Joint FAO/WHO Working Group on Drafting Guidelines for the Evaluation of Probiotics in Food London Ontario, Canada.


Select your language of interest to view the total content in your interested language
Post your comment

Share This Article

Relevant Topics

Article Usage

  • Total views: 486
  • [From(publication date):
    September-2017 - Oct 20, 2018]
  • Breakdown by view type
  • HTML page views : 435
  • PDF downloads : 51

Post your comment

captcha   Reload  Can't read the image? click here to refresh

Peer Reviewed Journals
Make the best use of Scientific Research and information from our 700 + peer reviewed, Open Access Journals
International Conferences 2018-19
Meet Inspiring Speakers and Experts at our 3000+ Global Annual Meetings

Contact Us

Business & Management Journals


[email protected]

1-702-714-7001Extn: 9042

Chemistry Journals

Gabriel Shaw

[email protected]

1-702-714-7001Extn: 9040

Clinical Journals

Datta A

[email protected]

1-702-714-7001Extn: 9037

Engineering Journals

James Franklin

[email protected]

1-702-714-7001Extn: 9042

Food & Nutrition Journals

Katie Wilson

[email protected]

1-702-714-7001Extn: 9042

General Science

Andrea Jason

[email protected]

1-702-714-7001Extn: 9043

Genetics & Molecular Biology Journals

Anna Melissa

[email protected]

1-702-714-7001Extn: 9006

Immunology & Microbiology Journals

David Gorantl

[email protected]

1-702-714-7001Extn: 9014

Materials Science Journals

Rachle Green

[email protected]

1-702-714-7001Extn: 9039

Nursing & Health Care Journals

Stephanie Skinner

[email protected]

1-702-714-7001Extn: 9039

Medical Journals

Nimmi Anna

[email protected]

1-702-714-7001Extn: 9038

Neuroscience & Psychology Journals

Nathan T

[email protected]

1-702-714-7001Extn: 9041

Pharmaceutical Sciences Journals

Ann Jose

[email protected]

1-702-714-7001Extn: 9007

Social & Political Science Journals

Steve Harry

[email protected]

1-702-714-7001Extn: 9042

© 2008- 2018 OMICS International - Open Access Publisher. Best viewed in Mozilla Firefox | Google Chrome | Above IE 7.0 version