Open AccessTowards effective and stable probiotics
Author(s) -
D. R. Yarullina,
Lilija G. Damshkaln,
Nataliya L. Bruslik,
О. А. Коновалова,
О. N. Ilinskaya,
V. I. Lozinsky
Publication year - 2015
Publication title -
international journal of risk and safety in medicine
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.306
H-Index - 22
eISSN - 1878-6847
pISSN - 0924-6479
DOI - 10.3233/jrs-150692
Subject(s) - probiotic , food science , lactobacillus plantarum , lactobacillus rhamnosus , microorganism , context (archaeology) , starch , bacteria , agar , microbiology and biotechnology , biology , lactobacillus , chemistry , lactic acid , fermentation , paleontology , genetics
Probiotics are live microorganisms, generally either lactobacilli or bifidobacteria, which when administered in adequate amounts confer a health benefit to the host [1]. Due to the growing evidence of health benefits associated with their use, probiotics are of increasing interest and represent now a significant growth area in the functional foods industry [2]. However, to be effective, orally administered probiotics should survive preparation of dosage forms and passage through acidic environment of the gastrointestinal tract (GIT). Reaching the intestine, these microorganisms should be able to establish themselves, remain viable and perform their beneficial actions. In this context, oral formulations have to protect probiotic bacteria from gastric acidity and delay their release in the small intestine in order to allow their complete release in the colon.