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Effects of genetic, processing, or product formulation changes on efficacy and safety of probiotics
Author(s) -
Sanders Mary Ellen,
Klaenhammer Todd R.,
Ouwehand Arthur C.,
Pot Bruno,
Johansen Eric,
Heimbach James T.,
Marco Maria L.,
Tennilä Julia,
Ross R. Paul,
Franz Charles,
Pagé Nicolas,
Pridmore R. David,
Leyer Greg,
Salminen Seppo,
Charbonneau Duane,
Call Emma,
LenoirWijnkoop Irene
Publication year - 2014
Publication title -
annals of the new york academy of sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.712
H-Index - 248
eISSN - 1749-6632
pISSN - 0077-8923
DOI - 10.1111/nyas.12363
Subject(s) - probiotic , microbiology and biotechnology , risk analysis (engineering) , product (mathematics) , new product development , biochemical engineering , biology , business , marketing , engineering , genetics , mathematics , geometry , bacteria
Commercial probiotic strains for food or supplement use can be altered in different ways for a variety of purposes. Production conditions for the strain or final product may be changed to address probiotic yield, functionality, or stability. Final food products may be modified to improve flavor and other sensory properties, provide new product formats, or respond to market opportunities. Such changes can alter the expression of physiological traits owing to the live nature of probiotics. In addition, genetic approaches may be used to improve strain attributes. This review explores whether genetic or phenotypic changes, by accident or design, might affect the efficacy or safety of commercial probiotics. We highlight key issues important to determining the need to re‐confirm efficacy or safety after strain improvement, process optimization, or product formulation changes. Research pinpointing the mechanisms of action for probiotic function and the development of assays to measure them are greatly needed to better understand if such changes have a substantive impact on probiotic efficacy.