Probiotics for everyone! The novel immunobiotic lactobacillus rhamnosus CRL1505 and the beginning of social probiotic programs in Argentina

Lactobacillus rhamnosus CRL1505 (Lr1505) stimulates immune responses in the gut and in the respiratory tract and improves resistance against Salmonella typhimurium and Streptococcus pneumoniae infections in immunocompetent and immunocompromised mice. Considering that respiratory infectious diseases continue to be a major cause of death among preschool children in developing countries, the aim of the present study was to evaluate the effect of Lr1505 on the health of children. A randomized-controlled double-blind clinical trial in 298 healthy children (2-5 years old), attending daycare centers was performed. Yogurt containing Lr1505 was administered to children for 6 months (five times a week). Results were statistically compared with those of children from the same community that received a placebo yogurt (without probiotic). Administration of Lr1505 to young children reduced the incidence of infections: 66% of children in the placebo group presented symptoms of infection while only 34% of cases were detected in the Lr1505 group. Significant differences (P<0.05) were detected in the incidence of intestinal infections, upper respiratory tract infections and angina when placebo and Lr1505 groups were compared. Children fed Lr1505 experienced fewer fevers and needed fewer antibiotics than those receiving the placebo. The protective effect of Lr1505 was associated with increased levels of mucosal IgA antibodies. Lr1505 is a promising resource for the development of prevention strategies against mucosal infections that could be effective tools for medical application. This new probiotic strain has been included into official Nutritional Programs in Argentina and it is given to more than 200 thousand children. This project has encouraged local milk production, thanks to the constant demand of probiotic yogurt containing L. rhamnosus CRL1505 by provincial governments, while incorporating innovation to small and medium enterprises.Fil: Villena, Julio Cesar. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaFil: Salva, Maria Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaFil: Nuñez, Martha Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaFil: Corzo, Josefina. Provincia de Tucuman. Sistema Provincial de Salud de Tucuman; ArgentinaFil: Tolaba, René. Universidad Nacional de Tucuman. Facultad de Medicina; Argentina. Provincia de Tucuman. Ministerio de Salud. Sistema Provincial de Salud. Hospital del Ni?o Jesus; ArgentinaFil: Faedda, Julio. Provincia de Tucuman. Ministerio de Salud. Sistema Provincial de Salud. Hospital del Ni?o Jesus; ArgentinaFil: Font, Graciela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaFil: Alvarez, Gladis Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina. Universidad Nacional de Tucuman. Facultad de Bioquímica, Química y Farmacia. Instituto de Bioquímica Clinica Aplicada. Cátedra de Bioquímica Clinica I; Argentin

Safety of probiotics and synbiotics in children under 18 years of age

This study aimed to systematically evaluate safety of probiotics and synbiotics in children ageing 0-18 years. This study is the third and final part in a safety trilogy and an update is provided using the most recent available clinical data (2008-2013) by means of the Common Terminology Clinical Adverse Events (CTCAE version 4.0) classification. Safety aspects are represented and related to number of participants per probiotic strain/culture, study duration, dosage, clinical condition and selected afflictions. Analysis of 74 clinical studies indicated that probiotic and/or synbiotic administration in children is safe with regard to the specific evaluated strains, dosages and duration. The population of children include healthy, immune compromised and obese subjects, as well as subjects with intestinal disorders, infections and inflammatory disorders. This study revealed no major safety concerns, as the adverse events (AEs) were unrelated, or not suspected to be related, to the probiotic or synbiotic product. In general the study products were well tolerated. Overall, AEs occurred more frequent in the control arm compared to children receiving probiotics and/or synbiotics. Furthermore, the results indicate inadequate reporting and classification of AEs in the majority of the studies. In addition, generalizability of conclusions are greatly limited by the inconsistent, imprecise and potentially incomplete reporting as well as the variation in probiotic strains, dosages, administration regimes, study populations and reported outcomes

Probiotics for Everyone! The Novel Immunobiotic Lactobacillus rhamnosus CRL1505 and the Beginning of Social Probiotic Programs in Argentina

Lactobacillus rhamnosus CRL1505 (Lr1505) stimulates immune responses in the gut and in the respiratory tract and improves resistance against Salmonella typhimurium and Streptococcus pneumoniae infections in immunocompetent and immunocompromised mice. Considering that respiratory infectious diseases continue to be a major cause of death among preschool children in developing countries, the aim of the present study was to evaluate the effect of Lr1505 on the health of children. A randomized-controlled double-blind clinical trial in 298 healthy children (2-5 years old), attending daycare centers was performed. Yogurt containing Lr1505 was administered to children for 6 months (five times a week). Results were statistically compared with those of children from the same community that received a placebo yogurt (without probiotic). Administration of Lr1505 to young children reduced the incidence of infections: 66% of children in the placebo group presented symptoms of infection while only 34% of cases were detected in the Lr1505 group. Significant differences (P&lt;0.05) were detected in the incidence of intestinal infections, upper respiratory tract infections and angina when placebo and Lr1505 groups were compared. Children fed Lr1505 experienced fewer fevers and needed fewer antibiotics than those receiving the placebo. The protective effect of Lr1505 was associated with increased levels of mucosal IgA antibodies. Lr1505 is a promising resource for the development of prevention strategies against mucosal infections that could be effective tools for medical application. This new probiotic strain has been included into official Nutritional Programs in Argentina and it is given to more than 200 thousand children. This project has encouraged local milk production, thanks to the constant demand of probiotic yogurt containing L. rhamnosus CRL1505 by provincial governments, while incorporating innovation to small and medium enterprises

Association of Habitual Intake of Probiotic Supplements and Yogurt with Characteristics of the Gut Microbiome in the Multiethnic Cohort Adiposity Phenotype Study

Consumption of probiotics and/or yogurt could be a solution for restoring the balance of the gut microbiota. This study examined associations of regular intake of probiotic supplements or yogurt with the gut microbiota among a diverse population of older adults (N=1,861; 60–72 years). Fecal microbial composition was obtained from 16S rRNA gene sequencing (V1-V3 region). General Linear Models were used to estimate the associations of probiotic supplement or yogurt intake with microbiome measures adjusting for covariates. Compared to non-yogurt consumers (N=1,023), regular yogurt consumers (≥once/week, N=818) had greater Streptococcus (β=0.29, P=0.0003) and lower Odoribacter (β=−0.33, P\u3c0.0001) abundance. The directions of the above associations were consistent across the five ethnic groups but stronger among Japanese Americans (Streptococcus: β=0.56, P=0.0009; Odoribacter: β=−0.62, P=0.0005). Regular intake of probiotic supplements (N=175) was not associated with microbial characteristics (i.e., alpha diversity and the abundance of 152 bacteria genera). Streptococcus is one of the predominant bacteria genera in yogurt products, which may explain the positive association between yogurt consumption and Streptococcus abundance. Our analyses suggest that changes in Odoribacter were independent of changes in Streptococcus abundance. Future studies may investigate whether these microbial genera and their sub-level species mediate potential pathways between yogurt consumption and health

Probiotics for preventing acute otitis media in children

This is a protocol for a Cochrane Review (Intervention). The objectives are as follows: to assess the effects of probiotics to prevent the occurrence and reduce the severity of acute otitis media in children.</p

Viability of bifidobacteria in yogurts containing oat beta-glucan and/or corn starch during cold storage

Probiotics must be consumed at a level of 10^7CFU/mL for successful colonization of the gut. In yogurts containing beneficial cultures, the survival of probiotic strains can quickly decline below this critical concentration during cold storage. The inclusion in yogurt of beta-glucan, a possible prebiotic for bifidobacteria also known to have heart-healthy effects, would increase the healthfulness of yogurt. We hypothesized that beta-glucan would increase the viability of bifidobacteria strains in yogurt during cold storage. Yogurts were produced containing 0.44% beta-glucan (concentrated or freeze-dried) extracted from whole oat flour and/or 1.33% corn starch, and bifidobacteria (B. breve or B. longum) at a concentration of at least 10^9 CFU/mL. All yogurts were stored at 4yC. Bifidobacteria and yogurt cultures, S. thermophilus and L. bulgaricus, were enumerated from undisturbed aliquots before fermentation, after fermentation, and once a week for five weeks. S. thermophilus and L. bulgaricus maintained a concentration of at least 10^8 CFU/mL in yogurts containing concentrated or freeze-dried beta-glucan regardless of starch addition, and in the control with no added beta-glucan or starch. Similarly, the probiotic, B. breve, survived above a therapeutic level in all treatments. The addition of beta-glucan prolonged the survival of B. longum at a concentration of at least 10^7 CFU/mL by up to two weeks on average beyond the control. Further, the inclusion of concentrated beta-glucan in yogurt improved survival of B. longum above 10^7 CFU/mL by one week longer than did freeze-dried beta-glucan. Study results suggest that beta-glucan has a protective effect on bifidobacteria in yogurt when stressed by low-temperature storage. The combined benefits of the heart-healthy effects from beta-glucan and of the gut-health effects from bifidobacteria should provide the food industry with information needed to formulate more healthful yogurt products

Factors that negatively influence consumption of traditionally fermented milk (Mursik) among preschool children (1-5 years old) in Kapseret location -Uasin Gishu county, Kenya

Traditionally fermented milks are widely consumed in various countries of sub-Saharan Africa and a number of health benefits to human beings are attributed to them. However, available studies show that children less than 5 years old consume milk mainly as fresh milk or when added to tea or porridge. Therefore, information on consumption of traditionally fermented milk by children is scanty, yet factors hindering its consumption have rarely been studied. The objective of this study was, therefore, to establish factors, which negatively influence consumption of Mursik, a traditionally fermented milk product from the Kenyan Rift Valley, Uasin Gishu County. This will have a positive impact on its consumption and hence increased nutritional status and health among children. The study sought to determine average weekly household mursik production, quantity and the extent of consumption by children less than five years and their association with sociodemographic and economic characteristics of households. A cross-sectional descriptive study involving 383 Kalenjin households was conducted within Kapseret location in August 2013. Structured questionnaires and a focused group discussion (FGD) question guide were the main instruments of data collection. The baseline survey showed that only 32% of households fed their children mursik and they fed a mean quantity of 250 ml per week or 12 kg annually. Education level of respondents (χ2 = 0.116, P= 0.025), household mursik production levels (χ2 = 0.1311, P=0.001) and respondents’ nutrition knowledge of mursik (χ2 =0.154, P=0.005) negatively influenced mursik consumption among pre-school children. Results further indicated that although a majority (86.4%) of respondents had average nutrition knowledge of mursik, the application of these nutrition concepts was lacking. This might be due to socio-economic factors, cultural beliefs, attitudes and/or negative perceptions among respondents of mursik consumption by young children. There seems to be urgent need for a well-designed nutrition intervention program, sensitizing mothers and the population in general on the importance of traditionally fermented milk (mursik) for children and as a transition food that is locally available, affordable and culturally acceptable.Key words: Mursik, Lactic acid bacteria (LAB), probiotic, Preschoolers, Focus groupdiscussion (FGD), Households (HHs

Probiotics: facts and myths

ABSTRACTIn recent years there has been a significant upsurge in research on the characterisation and verification of the potential health benefits associated with the use of probiotics. In addition, the market for probiotics continues to expand exponentially as consumers (mostly healthy individuals) rely on health claims made by manufacturers to make their choices. This review appraises the available evidence for and against the health claims associated with probiotics. The use of probiotics in promoting gastrointestinal health and immunity, and their use in the prevention of urogenital infections, allergies and cancer are reviewed. Furthermore, issues surrounding the use of probiotics in healthy individuals, the safety of probiotics and regulatory concerns are addressed. There is scientific evidence that specific strains of probiotic microorganisms confer health benefits on the host and are safe for human use. However, this evidence cannot be extrapolated to other strains, as these effects are strain-specific. Probiotics have potential health benefits for conditions such as gastrointestinal infections, genitourinary infections, allergies and certain bowel disorders, all of which afflict a considerable proportion of the global population. However, considerable work is still needed to confirm these potential health benefits

Inclusion of fermented foods in food guides around the world

Fermented foods have been a well-established part of the human diet for thousands of years, without much of an appreciation for, or an understanding of, their underlying microbial functionality, until recently. The use of many organisms derived from these foods, and their applications in probiotics, have further illustrated their impact on gastrointestinal wellbeing and diseases affecting other sites in the body. However, despite the many benefits of fermented foods, their recommended consumption has not been widely translated to global inclusion in food guides. Here, we present the case for such inclusion, and challenge health authorities around the world to consider advocating for the many benefits of these foods