Suppressing Numbers of Potentially Harmful Microbes

The artificial manipulation of the human intestinal microbiota by consumption of large numbers of probiotic microorganisms may lead to the presence of large numbers of lactic acid-producing microorganisms in the small intestine. Any available sugars will be quickly fermented to various organic acids and/or ethanol. This leads to a change in the environment where the production of various low-molecular toxic metabolites and antigenic macromolecules by various intestinal, potentially pathogenic microbes and the effects of endotoxins may be strongly reduced (Table 5). The intestinal growth of all other types of nonintestinal pathogens is strongly inhibited by abundant probiotic fermentation in the small intestine. Reduction of viral infectivity was attributed to ethanol or acid-mediated denaturation of viral envelope proteins. In addition to organic acids, bacteriocins, such as e.g., Lactacin F (88), and some unidentified compounds synthesized by probiotic organisms

Table 5 Effect of Feeding Selected Probiotic Preparations on Human Gut Microbiota

Type of probiotic organisms

Effect on gut microbiota

Reference

Lb. rhamnosus GG

Attachment of probiotic organism to CaCo-2 intestinal cell line and in vivo to human colonic mucosa

(82)

Lb. rhamnosus GG

Increased the number of fecal bifidobacteria and lactobacilli Concomitant decrease in clostridia counts

(83)

Lb. plantarum (VTTE-79098)

Reduction in enterobacteriaceae counts of 4 log cycles, Clostridia 1 log cycle, and slight decreases in enterococci counts in a SHIME reactor

(82)

Lb. paracasei ssp. paracasei

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