12.4
Probiotics
Probiotics are live microorganisms that, when consumed in adequate amounts, provide health benefits to the host by supporting a balanced and healthy microbiota.
The most common probiotic microorganisms include Lactobacillus species and Bifidobacterium species.
Many of these microbes naturally inhabit the human gut, but they can also be found in fermented foods or dietary supplements.
Common probiotic-rich foods include yogurt, kefir, cheese, buttermilk, kombucha, and sauerkraut.
Probiotics compete with other microbes in the gut by occupying space, using available nutrients, and producing metabolites that support microbiota balance.
They also produce organic acids, hydrogen peroxide, and bacteriocins. These lower the gut pH, preventing the overgrowth of opportunistic pathogens.
Probiotics further support health by synthesizing nutrients such as vitamin B12, folate, and vitamin K.
Probiotics also enhance mucin production, forming a thick mucus layer that prevents pathogens and toxins from entering the bloodstream.
Probiotics are live, non-pathogenic microorganisms that confer health benefits by modulating the gut microbiota. The human gastrointestinal tract harbors a complex microbial ecosystem, and the balance of this microbiota is crucial for digestive and systemic health. Among the most extensively studied and utilized probiotics are species formerly classified within the genera Lactobacillus and Bifidobacterium. These organisms not only naturally colonize the human gut but are also consumed through dietary sources such as yogurt, kefir, cheese, buttermilk, kombucha, and sauerkraut, as well as in concentrated supplement forms.
Probiotics show multiple mechanisms to maintain gut health and prevent pathogenic invasions. A primary mechanism is competitive exclusion, whereby beneficial microbes compete with pathogens for adhesion sites on the intestinal mucosa and for available nutrients. This occupation inhibits pathogen colonization and biofilm formation. Moreover, probiotics produce antimicrobial compounds, including organic acids (e.g., lactic and acetic acid), hydrogen peroxide, and bacteriocins. These substances lower the gut pH and create an unfavorable environment for pathogenic bacteria.
Beyond microbial antagonism, probiotics contribute to metabolic health. They can lower serum cholesterol levels through bile salt hydrolase activity, which deconjugates bile acids, leading to increased cholesterol excretion. Additionally, probiotics synthesize vital micronutrients, including vitamins, enhancing the host's nutritional status.
Probiotics strengthen the gut barrier by stimulating the production of mucins, which form a protective mucus layer over the intestinal epithelium. This layer serves as a physical barrier to toxins and pathogens and supports the integrity of tight junctions between epithelial cells, reducing intestinal permeability and systemic inflammation.
These multifaceted roles underscore the therapeutic potential of probiotics in promoting gastrointestinal health, enhancing nutrient absorption, and supporting immune function.
Probiotics are live microorganisms that, when consumed in adequate amounts, provide health benefits to the host by supporting a balanced and healthy microbiota.
The most common probiotic microorganisms include Lactobacillus species and Bifidobacterium species.
Many of these microbes naturally inhabit the human gut, but they can also be found in fermented foods or dietary supplements.
Common probiotic-rich foods include yogurt, kefir, cheese, buttermilk, kombucha, and sauerkraut.
Probiotics compete with other microbes in the gut by occupying space, using available nutrients, and producing metabolites that support microbiota balance.
They also produce organic acids, hydrogen peroxide, and bacteriocins. These lower the gut pH, preventing the overgrowth of opportunistic pathogens.
Probiotics further support health by synthesizing nutrients such as vitamin B12, folate, and vitamin K.
Probiotics also enhance mucin production, forming a thick mucus layer that prevents pathogens and toxins from entering the bloodstream.
From Chapter 12:
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