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The potential of probiotic fermented milk products in reducing risk of antibiotic‐associated diarrhoea and Clostridium difficile disease
Author(s) -
LEWIS JONATHAN D N,
THOMAS LINDA V,
WEIR WILLIAM
Publication year - 2009
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2009.00518.x
Subject(s) - probiotic , clostridium difficile , antibiotics , clostridium , disease , biology , lactobacillus , microbiology and biotechnology , medicine , food science , fermentation , bacteria , genetics
Currently, the burden of infective antibiotic‐associated diarrhoea (AAD) and Clostridium difficile ‐associated disease (CDAD) is placing considerable strain on health services. The potential of probiotics has been investigated, particularly whether they may help reduce the vulnerability of the elderly to these diseases. Probiotic mechanisms of activity include helping to maintain the normal intestinal microbiota and supporting its ability to resist colonisation by pathogens as well as immune modulation. Despite conflicting results from meta‐analyses, there is now increasing evidence that certain Lactobacillus probiotic strains may reduce the risk of AAD and CDAD. Several recent studies report positive results with probiotic‐fermented dairy products.