Probiotic Bacteria and Plants

Abstract

Probiotics are microorganisms, when consumed, give health benefits due to<br>improvement in the activity of gut microflora. Various health claims are associated<br>with probiotics e.g. modulation of the immune system, mitigation of lactose<br>intolerance, protection from infections and maintenance of healthy gut microflora.<br>They have also been demonstrated to be helpful in treating a wide range of illnesses,<br>including cancer, inflammatory bowel syndrome, diarrhea brought on by antibiotics,<br>and infantile diarrhea. Streptococcus, Bacillus, Enterococcus, Escherichia coli,<br>Bifidobacterium, Lactobacillus, and several strains of the fungus Saccharomyces are<br>significant probiotic bacterial genera. In fibrous parts of plants and probiotic bacteria,<br>the bacteriocins play a major synergistic antimicrobial role. Prebiotics are nondigestible<br>plant materials i.e., complex carbohydrates, fermented in the colon, thus<br>yield short chain fatty acids and energy, and enhance the growth of probiotics. Inulin<br>and fructans are important plant prebiotics. The indirect health benefits of prebiotics<br>are immunomodulatory characteristics, mineral absorption, cancer prevention, and<br>modulation of the metabolism of gut flora, and the prevention of constipation and<br>diarrhea. Many fruits, tuber crops, root crops as well as vegetables contain a huge<br>reservoir of prebiotic carbohydrates. The function of probiotic microbes in foods<br>includes modulation of the immune system, normalization of gastrointestinal activity,<br>and the inhibition of the growth of pathogenic microbes and harmful metabolites. The<br>function of prebiotic food material is to promote the growth of healthy bacteria in the<br>intestinal tract. This chapter highlights the potential need of probiotics and prebiotics in<br>our diet, and it also discusses their health benefits, mode of action, sources, food<br>applications, distinct types, and future perspectives.<br>