Probiotics in Dairy Past, Present & Future

1. Probiotics in DairyPast, Present & Future Jennifer Zirbel December 5, 2008

2. Agenda • About me • History of Probiotics • Characteristics of Probiotics • Probiotic Research • Prebiotics • New Areas of Probiotic Research • Conclusions

3. About me • Grew up on a dairy farm in NE South Dakota • Attended SDSU • Over 10 years of Industry experience • Currently Director of Dairy Ingredient Marketing for Midwest Dairy Association

4. History of Probiotics • Fermented products have existed for centuries, developed because of the need to extend the shelf-life of common and precious commodities like dairy • This resulted in fermentation becoming one of the oldest forms of preservation

5. Fermented Dairy Products Dahi (yogurt) & Lassi(cultured buttermilk) Milk fermented with Streptococcus thermophilus and Lactobacillus acidophilus popular in South Asia Kefir (fermented milk) Milk fermented with Kefir which contains several major strains of friendly bacteria not commonly found in yogurt,. It also contains beneficial yeasts, such as Saccharomyces kefir and Torula kefir

6. Non-dairyFermented Products Sauerkraut Finely sliced cabbage fermented by various lactic acid bacteria including Leuconostoc, Lactobacillus, and Pediococcus. It has good keeping qualities and a distinctive sour flavour, both of which result from the lactic acid that forms when bacteria ferment the sugars in the fresh cabbage

7. History of Probiotics- 400 BC “Death sits in the bowels; a bad digestion is the root of all evil” - Hippocrates, ca. 400 BC

8. History of Probiotics- 1900’s • At the start of the 20th century, Russian Nobel prize winner and father of modern immunology, Elie Metchnikoff, a scientist at the Pasteur Institute, was the first to conceptualize “Probiotics”

9. History of Probiotics Bulgarian yoghurt(sour milk), commonly consumed plain, is popular for its taste, aroma, and quality. The qualities arise from the Lactobacillus bulgaricus and Streptococcus thermophilus culture strains used in Bulgaria In 1907 Metchnikoff 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.

10. History of Probiotics- 1930’s In early 1930’s, in Japan, Minoru Shirota developed a fermented milk product called Yakult In 1935 he started marketing Yakult as a probiotic yogurt-like product made by fermenting a mixture of skimmed milk with a special strain of Lactobacillus casei shirota

11. History of Probiotics- 1965 • Probiotics term coined in 1965 by Lilly And Stillwell • Probiotics defined as microorganisms that have a beneficial effect on the host intestinal microbial balance • Probiotics, which means “for life” was meant to contrast “antibiotics”, popularly prescribed and known to also destroy beneficial organisms and impact the immune system.

12. The Digestive System Normal intestinal flora contains100 trillion organisms from 400 different species

13. Characteristics of Effective Probiotics Probiotic microorganisms are: • Able to survive the passage through the digestive system • Able to attach to the intestinal epithelia and colonize • Able to Maintain good viability • Able to utilize the nutrients and substrates in a normal diet • Non-pathogenic and non-toxic • Capable of exerting a beneficial effect on the host

14. ProbioticMicroorganisms and Mode of Action Most commonly used Probiotics are lactic acid bacteria - Lactobacilli, Streptococci and Bifidobacteria Possible modes of Action: • Competitive exclusion • Production of bacteriocins • Production of organic acids • Altered absorption of the intestinal mucosa

15. Probiotic Products - Why do they matter? • 80% of our immune system is located in the digestive tract • Probiotics play a fundamental role in human health • Losing the balance - Fast paced lifestyle - Food - Stress - Alcohol/ Cigerettes - Illness - Antibotic medications - Age

16. Representation of functions and health benefits of probiotics

17. Probiotic Research • Allergies- certain probiotics have an impact on the mucosal barrier function of the intestinal tract. This effects allergens entering the body and the activity of inflammation producing cells • Cholesterol– regular consumption of certain probiotic dairy products may have an impact on cholesterol level and may affect the levels of “good” HDL in the blood • Colon Cancer–Certain probiotics may help prevent colon cancer by preventing the breakdown of enzymes that contribute to the growth of cancer causing agents

18. Probiotic Research • Infant Health – Mother nature has long recognized the benefits of Probiotics. Human breast milk contains a protein that stimulates the growth of good bacteria to help with digestion. Therefore a way to create and maintain a perfect balance of gut bacteria in babies has been in existence for as long as babies have been born • Probiotics in Infant Formulaswith the added protective benefit of beneficial probiotic cultures like those naturally promoted by breast milk, help support Baby’s healthy immune system. High levels of Bifidobacteria in the digestive tract are thought to be one of the reasons why breastfed babies are generally so healthy

19. Claims Related to Probiotics Answer Two Key Questions • The Claim: What claims, express or implied, do reasonable consumers take from the ad/label? • The Evidence: What evidence backs up those claims?

20. Level of Substantiation • Require competent and reliable scientificevidence: the type, quantity, and quality of support that would convince other experts in the fieldthe claim is true • Maybe misleading if product also contains high levels of ‘negative’ nutrients

21. Probiotic Products

22. Probiotic ProductsPrimary Claims Natural Cheese with Probiotics Helps Promote Digestive Health

23. Probiotic Products

24. Growth For Tomorrow • Total U.S. sales of probiotics are expected to grow to $1.1 billion by 2010 • Includes ingredients, supplements and foods Global Information Inc. Probiotics: Ingredients, Supplements, Foods. 2005

25. Prebiotics • A prebiotic is a nondigestible component which beneficially affects the host by selectively stimulating the growth and/or activity of one or a limited number of colonic bacteria, thereby improving the health of the host ***In other words, prebiotics are nutrients that the bacteria use as a fuel source; these include dietary fiber and carbohydrates

26. Prebiotics- 3 Criteria • Must not be hydrolyzed nor absorbed in the upper gastrointestinal tract • Must be a substrate for growth or activity of one or a limited number of beneficial colonic bacteria • Must therefore be able to alter the colonic microflora towards a healthier composition and to induce luminal or systemic effects which are beneficial to the health of the host

27. Prebiotics- examples • Inulin • Garlic • Onions • Chicory root • Asparagus • Whole wheat • Rye • Barley

28. Prebiotics- examples

29. ProbioticCrystal Ball Need Better Understanding: • Probiotic mechanisms • Probiotic cultures • Synergism between Dairy and probiotic cultures

30. Probiotic Research Continued clinical research to study the benefits of probiotics in the areas of : • Obesity and Weight Management (exopolysaccharide producing probiotic strains) • Prevention of osteoporosis(improved bioavailability and absorption of nutrients) • Growth development in children(improved bioavailability and absorption of nutrients) • Treating and preventing respiratory infections, specially in children(boost immune system) • Acne treatment and clearer skin(maintaining a healthy balance of beneficial intestinal microflora) • Cancer control(bind, block or remove carcinogens, activate the host’s immune system to antitumorigenesis, inhibit bacteria that directly or indirectly convert procarcinogens to carcinogens) • Animal health(boost immune system, maintain balance of intestinal microflora)

31. New Probiotic Research • Identification of new strains of probiotic organisms • Development of techniques to improve efficacy and viability of probiotics • Development of probiotic compounds- “Lactoceuticals” • New Product Research to offer consumers a choice of probiotic products

32. Probiotics - Conclusions • Probiotics have existed for centuries and have been used therapeutically • Our ability to recognize, identify and fingerprint probiotics has increased • The benefits of probiotics continues to be the subject of wide spread global research

33. Probiotics offer us the choice of a natural means of overcoming certain illnesses and, at the very least, maintaining good health and well-being

34. “Probiotics will be to medicine in the 21st century what antibiotics And microbiology were in the 20th” (Dr. Michael L. McCann)