Guidance for Substantiating the Evidence for Beneficial Effects of Probiotics: Current Status and Recommendations for Future Research-Reference-Cited by-同舟云学术

Guidance for Substantiating the Evidence for Beneficial Effects of Probiotics: Current Status and Recommendations for Future Research

Published:2010-03-01 Issue:3 Volume:140 Page:671S-676S
ISSN:1541-6100
Container-title:The Journal of Nutrition
language:en
Short-container-title:

Author:

Rijkers Ger T.¹,Bengmark Stig²,Enck Paul³,Haller Dirk⁴,Herz Udo⁵,Kalliomaki Marko⁶,Kudo Satoshi⁷,Lenoir-Wijnkoop Irene⁸,Mercenier Annick⁹,Myllyluoma Eveliina¹⁰,Rabot Sylvie¹¹,Rafter Joseph¹²,Szajewska Hania¹³,Watzl Bernhard¹⁴,Wells Jerry¹⁵,Wolvers Danielle¹⁶,Antoine Jean-Michel¹⁷

Affiliation:

1. Department of Surgery, University Medical Center Utrecht, and Department of Medical Microbiology and Immunology, St. Antonius Hospital, Nieuwegein, The Netherlands

2. University College London, London, United Kingdom

3. Department of Internal Medicine VI, University Hospital, Tübingen, Germany

4. Chair for Biofunctionality, ZIEL-Research Center for Nutrition and Food Science, Technische Universität München, Freising-Weihenstephan, Germany

5. Research and Development, Mead Johnson Nutrionals a Bristol-Myers Squibb Company, Evansville, IN

6. Department of Paediatrics, University of Turku, Turku, Finland

7. Yakult Europe, Almere, The Netherlands

8. International Dairy Federation FIL-IDF, Paris, France

9. Allergy Group, Nutrition and Health Department, Nestlé Research Center, Lausanne, Switzerland

10. Valio Ltd., Research Centre, Helsinki, Finland and Institute of Biomedicine, Pharmacology, University of Helsinki, Helsinki, Finland

11. INRA, UR 910 Ecology and Physiology of the Digestive Tract, F-78350 Jouy-en-Josas, France

12. Department of Medical Nutrition, Karolinska Institute, Huddinge, Sweden

13. The Medical University of Warsaw, Warsaw, Poland

14. Department of Physiology and Biochemistry of Nutrition, Max Rubner-Institute, Karlsruhe, Germany

15. Department of Host-Microbe Interactomics, University of Wageningen, Wageningen, The Netherlands

16. Unilever Food & Health Research Institute, Vlaardingen, The Netherlands

17. Danone Research Center, Palaiseau, France

Publisher

Oxford University Press (OUP)

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://academic.oup.com/jn/article-pdf/140/3/671S/23950654/671s.pdf

Reference30 articles.

1. Joint FAO/WHO Expert Consultation on Evaluation of Health and Nutritional Properties of Probiotics in Food Including Powder Milk with Live Lactic Acid Bacteria Health and Nutritional Properties of Probiotics in Food including Powder Milk with Live Lactic Acid Bacteria. 2001 Ref Type: Report. Available from: http://www.who.int/foodsafety/publications/fs_management/en/probiotics.pdf.

2. The prolongation of life;Metchnikoff,1907

3. Modulation of Lactobacillus casei in ileal and fecal samples from healthy volunteers after consumption of a fermented milk containing Lactobacillus casei DN-114 001Rif;Rochet;Can J Microbiol.,2008

4. Survival of Bifidobacterium animalis DN-173 010 in the faecal microbiota after administration in lyophilised form or in fermented product—a randomised study in healthy adults;Rochet;J Mol Microbiol Biotechnol.,2008

5. Survivability of a probiotic Lactobacillus casei in the gastrointestinal tract of healthy human volunteers and its impact on the faecal microflora;Tuohy;J Appl Microbiol.,2007

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