48-3 |
Probiotics: efficacy and applications to dairy products |
M. E. SANDERS, Dairy & Food Culture Technologies, 7119 S. Glencoe Ct., Littleton, CO 80122-2526 Probiotic bacteria are emerging ingredients in the formulation of healthful functional dairy products in many countries worldwide. Probiotics, live microbes consumed for a health effect, have a long-lived association with dairy products as live, active cultures and more recently as supplements to most major U.S. brands of yogurt. This presentation will discuss the scientific basis for probiotic functionality, the status of human studies to assess efficacy, and finish with examples of probiotic-containing dairy products on the U.S. market. Probiotics can influence the populations and activities of colonizing bacteria in the gastrointestinal tract, thereby exerting an impact on human health. Research papers have been published at an increasing rate over the past decade directed at understanding mechanisms and extent of probiotic-induced health effects. Health effects suggested to be mediated by probiotics or endproducts from their growth include: improved intestinal health (anti-diarrheal and anti-colon cancer effects), immune system modulation, lactose tolerance, decreased symptoms from food allergy and anti-hypertensive effects. However, the extent of effects of probiotics on generally healthy consumers has not been determined. Probiotics offer an intriguing opportunity to provide consumers a layer of protection to help prevent infection. A biological strategy to prevent infection offers advantages at a time when the availability of antibiotics to treat infection is no longer guaranteed and effective strategies to control newly emerging pathogens continue to require innovation by the scientific communities.
Session 48, Dairy foods: More than just good nutrition
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