MCB6424 PROBIOTICS EXAM 1 QUESTIONS AND
ANSWERS WITH COMPLETE SOLUTIONS VERIFIED
Bulgarian yogurt contained which species?
lactobacillus bulgaricus and streptococcus thermophilus
Tissier - 1899
identified bifidobacteria and promoted therapeutic use for treating infant diarrhea.
Metchnikoff - 1907
Proposed that the acid producing bacteria in fermented milk products could prevent
"fouling" in the large intestine and lead to a longer life. He suggested that the bacteria
(lactobacillus and strep) in yogurt suppress the bad fermentation in intestinal flora and
consumption of yogurt plays a role in maintaining health.
1930s - Minoru Shirota
developed a fermented milk product called Yakult
1935 - started marketing yakult as a probiotic yogurt-like product made by fermenting a
mixture of skimmed milk with a strain of Lactobacillus casei shirota.
1965 - Lilly and Stillwell
probiotics term coined - "substances secreted by one microorganism that stimulate the
growth of another"
Current Definition of Probiotics:
"Live microorganisms, which when administered in adequate amounts confer a health
benefit on the host"
,Who coined the current definition of probiotics?
Defined in 2002 by Food and Agricultural Organization of the United Nations and WHO
Guidelines for a product to be called "probiotic"
published by FAO/WHO in 2002
strained be designed individually
speciated appropriately - good molecular tools to identify what is present in that product
- different strains of a species of Lactobacillus casei will not all have the same effect on
the host
retain a viable count at the end of their shelf life in the designated product formulation
that confers a proven clinical end-point
True/False The probiotic definition requires that the efficacy and safety of
probiotics be verified
True
assessment of this constitutes an important part of their characterization for human use
- if they make a claim that something will reduce a headache, they MUST have clinical
trials that back up that claim (and not cause other side effects)
Strains must go through rigorous clinical trials - it takes years. What are the
phases of testing?
phase 1 - animal testing
phase 2 - double blind human trials
, Then it's a probiotic food (labeling, etc.)
phase 3 - effectiveness - only necessary if you're trying to use for disease prevention
Most common genera of probiotic organisms
Lactobacillus, Streptococcus, Bifidobacterium
less common - Enterococcus, Bacillus, Saccharomyces, Propionibacterium
General Selection Criteria for Probiotics
Non-pathogenic and non-toxic
Able to survive the passage through the digestive system
Able to attach to the intestinal epithelia and colonize
Able to maintain good viability
Able to utilize the nutrients and substrates in a normal diet
Capable of exerting a beneficial effect on the host
Lactic Acid Bacteria: General Description
Domain: Bacteria
Phylum: Firmicutes
Class: Bacilli
Order: Lactobacillales
Gram-positive
Non-spore former
Non-respiring cocci or bacilli
Strictly fermentative with lactic acid as the major end-product
ANSWERS WITH COMPLETE SOLUTIONS VERIFIED
Bulgarian yogurt contained which species?
lactobacillus bulgaricus and streptococcus thermophilus
Tissier - 1899
identified bifidobacteria and promoted therapeutic use for treating infant diarrhea.
Metchnikoff - 1907
Proposed that the acid producing bacteria in fermented milk products could prevent
"fouling" in the large intestine and lead to a longer life. He suggested that the bacteria
(lactobacillus and strep) in yogurt suppress the bad fermentation in intestinal flora and
consumption of yogurt plays a role in maintaining health.
1930s - Minoru Shirota
developed a fermented milk product called Yakult
1935 - started marketing yakult as a probiotic yogurt-like product made by fermenting a
mixture of skimmed milk with a strain of Lactobacillus casei shirota.
1965 - Lilly and Stillwell
probiotics term coined - "substances secreted by one microorganism that stimulate the
growth of another"
Current Definition of Probiotics:
"Live microorganisms, which when administered in adequate amounts confer a health
benefit on the host"
,Who coined the current definition of probiotics?
Defined in 2002 by Food and Agricultural Organization of the United Nations and WHO
Guidelines for a product to be called "probiotic"
published by FAO/WHO in 2002
strained be designed individually
speciated appropriately - good molecular tools to identify what is present in that product
- different strains of a species of Lactobacillus casei will not all have the same effect on
the host
retain a viable count at the end of their shelf life in the designated product formulation
that confers a proven clinical end-point
True/False The probiotic definition requires that the efficacy and safety of
probiotics be verified
True
assessment of this constitutes an important part of their characterization for human use
- if they make a claim that something will reduce a headache, they MUST have clinical
trials that back up that claim (and not cause other side effects)
Strains must go through rigorous clinical trials - it takes years. What are the
phases of testing?
phase 1 - animal testing
phase 2 - double blind human trials
, Then it's a probiotic food (labeling, etc.)
phase 3 - effectiveness - only necessary if you're trying to use for disease prevention
Most common genera of probiotic organisms
Lactobacillus, Streptococcus, Bifidobacterium
less common - Enterococcus, Bacillus, Saccharomyces, Propionibacterium
General Selection Criteria for Probiotics
Non-pathogenic and non-toxic
Able to survive the passage through the digestive system
Able to attach to the intestinal epithelia and colonize
Able to maintain good viability
Able to utilize the nutrients and substrates in a normal diet
Capable of exerting a beneficial effect on the host
Lactic Acid Bacteria: General Description
Domain: Bacteria
Phylum: Firmicutes
Class: Bacilli
Order: Lactobacillales
Gram-positive
Non-spore former
Non-respiring cocci or bacilli
Strictly fermentative with lactic acid as the major end-product
