Development of Actinobacterial Probiotics in Food Biotechnology

1. Development of Actinobacterial Probiotics in Food Biotechnology Presented by Dr. D. Dhanasekaran Assistant Professor Bioprocess Technology Laboratory Department of Microbiology Bharathidasan University Tiruchirappalli Email: dhansdd@gmail.com

2. Gastrointestinal (GI) tract–Complex ecosystem • Digestive system plays a crucial role in well being of the host-Gastrointestinal tract is the major digestive and absorbing organ. • Gut contains more than 400 different species of microbes as Commensals. • They play an important role in health through their effects on gut morphology, nutrition, pathogenesis of intestinal disease and immune responses. • They stimulates the immune system to respond rapidly to infection with pathogens and through bacterial antagonism they inhibits the colonization of gut by harmful or pathogenic bacteria. http://www.csa.com/discoveryguides/probiotic/review.php

3. Newborn Microbiota Initially depends on • Mother’s microbiota -Maternal vaginal and intestinal flora constitutes the source of bacteria, which colonizes the intestine of new born. • Mode of delivery • Birth environment • Rarely genetic factors

4. Factors affecting the intestinal micro ecosystem • Antibiotics and other drug intakes • Microbial infections • Diet (highly processed, low fiber foods) • Chronic diarrhea • Stress • Chlorinated water • Radiation and chemotherapy • Colonic therapies for detoxification

5. Antibiotics • Antibiotics are used to treat bacterial infections either killing or inhibiting the growth of bacteria.  • They are used to treat a wide range of medical issues, ranging from skin infections and urinary tract infections to pneumonia and whooping cough. • Improve the growth performance and feed conversion efficiency of the animals.

6. Problems associated with antibiotics usage Reduction in beneficial intestinal microbial populations Retention of antibiotic residues in tissues Generation of antibiotic resistant bacteria ?

7. Alternative to antibiotics Growth stimulators

8. Definition Probiotics-Live microbial feed supplements which beneficially affects the host by improving its intestinal microbial balance (WHO, 2001). Prebiotics-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. Synbiotics-Foods containing the combination of probiotics and prebiotics are referred to as synbiotics.

9. Probiotics Probioticsfor life Antibiotics against life • The term "probiotic" was first introduced by Kollath in 1953. • They are also called as "friendly bacteria" or"good bacteria". • They can be used as complementary and alternative medicine (CAM).

11. When probioticscan be used? • Immediately after birth • To establish a healthy gut microbiota • To prevent establishment of pathogenic bacteria • Following antibiotic administration • To re-establish beneficial microbiota depleted by antibiotics • To prevent re-infection by pathogens • Treating or preventing diarrhoea • By reduction or exclusion of pathogenic bacteria including • E. coli and Salmonella sp.

12. Need of probiotics

13. Expected features of probiotics Non pathogenic & non toxic Contain large number of viable cells Isolated from the same species Should have documented health effects Strains should preferably be of human origin, possess GRASstatus Ability to adhere to mucosal surfaces of the intestinal tract & produce antibacterial substances Resistant to gastric acid Should retain viabilityduring storage and use Be capable of surviving and metabolizing in the gut Have good sensoryproperties Should have desirable antibiotic resistance and sensitivity patterns, antagonistic toward potentially pathogenic microorganisms

14. Guidelines for the selection of probiotics (Source: ICMR-DBT guidelines) (Source : Lutful Kabir, 2009)

15. Rationale for Selecting Probiotics Probiont (Source: Verschuere et al.,2000)

16. Dosage Minimum Consumption : 100g of a probiotic food with 108−1010 cfu/g. Daily consumption of probiotic bacteria is the best way to maintain their effectiveness.

17. Commonly used probiotics

18. Foods containing probiotics Yogurt Miso Tempeh Sauerkraut Cheese Kefir Soy beverages and Some juices Colonic foods

19. Probiotic containing Indian foods Buttermilk Curd Dosa Idli Dhokla Cucumber

20. Forms of Probiotics Powder Liquid Gel Paste Capsules Sachets Sticks granules, etc.

21. Commercial probiotics

22. Types of Probiotics Single strain probiotics

23. Types of Probiotics Multi strain probiotics

24. Recombinant Lactobacillus plantarum with a fragment of Clostridium tetanievokes a strong immune response on intranasal application Lactococcus lactis - production and secretion of IL-10. E. coli Nissle 1917 -production and secretion of an HIV-fusion inhibitor peptide. Recombinant Probiotics

25. Institutes engaged for probiotics research in India Central Food Technology and Research Institute, Mysore National Dairy Research Institute, Karnal Institute of Microbial Technology, Chandigarh National Dairy Development Board, Anand Nestle Pvt Ltd, Panipat

26. Thank you