Probiotic Dairy Products

Probiotic Dairy Products......Page 1
Contents......Page 7
Preface to Technical Series......Page 13
Preface......Page 14
Contributors......Page 15
1.2 The human gastrointestinal tract and its microbiota......Page 19
1.3 Functions of the gastrointestinal microbiota......Page 21
1.4 Influences on the GI tract and its microbiota......Page 23
1.5 Beneficial microbiota: probiotics and health aspects......Page 24
1.5.2 Clostridium difficile-associated intestinal disease......Page 25
1.5.5 Extra-intestinal applications......Page 26
1.5.7 Product considerations......Page 27
1.5.8 Prebiotics......Page 28
References......Page 30
2.1 Introduction......Page 34
2.2.1 Background......Page 35
2.2.2 Exploration of genomic sequences......Page 36
2.2.3 Tools for converting genomic sequences to biologically relevant information......Page 37
Tracking of strains......Page 38
Strain characterisation......Page 39
Safety assessment......Page 40
2.3.1 Publicly available genome sequences......Page 41
2.3.2 Evolutionary genomics of lactic acid bacteria......Page 44
2.3.3 Complete genome sequences of potentially probiotic micro-organisms......Page 45
Lactococcus lactis subsp. lactis IL1403......Page 46
Lactobacillus johnsonii NCC533......Page 48
Lactobacillus plantarum WCFS1......Page 49
Metagenomic analyses......Page 50
2.4.2 Mode of action of probiotics......Page 51
2.5 Conclusions......Page 52
References......Page 53
3.2 Probiotic micro-organisms......Page 57
3.2.2 Examples of commercial starter cultures blends......Page 58
3.3 Economic value......Page 60
Nordic cultured buttermilk (piimä, lmj lk) and ke r (drinking-type)......Page 62
Non-drinking fermented milk products......Page 64
Quality appraisal of probiotic fermented milks......Page 65
Methods of introduction in cheese......Page 67
Strain selection......Page 69
3.4.3 Ice-cream and frozen desserts......Page 71
Dried products......Page 72
Long shelf-life fermented milk drinks or beverages......Page 73
3.5 Viability of probiotic micro-organisms......Page 74
3.5.2 Viability as affected by oxygen......Page 75
3.6.2 Type of packaging container......Page 76
3.6.4 Two-stage fermentation......Page 77
3.6.5 Microencapsulation technique......Page 78
3.6.6 Supplementation of the milk with nutrients......Page 79
3.7 Future developments......Page 80
References......Page 81
4.1 Introduction......Page 91
4.2.1 Relevant food safety legislation......Page 92
4.2.2 The EU novel food application procedure......Page 93
4.2.4 Genetic modification......Page 94
Claims and labelling......Page 95
4.2.5 Proposed health claim application procedure......Page 96
4.2.6 EU Commission proposal for a regulation on yoghurt and yoghurt-like products......Page 97
4.2.8 The UK market......Page 98
4.3 The US situation......Page 100
4.3.2 Claims and labelling......Page 101
4.4 The Japanese model......Page 103
4.4.1 The process for obtaining FOSHU approval......Page 104
4.5.1 Background......Page 107
4.5.2 Acceptance of Codex Standards and their role in the WTO......Page 109
4.5.3 Codex and the issue of claims......Page 110
4.6 Conclusions and pointers to the future......Page 112
References......Page 113
5.2 Classic approaches to LAB enumeration and differentiation......Page 116
5.3.1 Differential plating methods......Page 118
5.3.2 Probing strategies......Page 119
5.3.3 Quantitative PCR......Page 120
5.4.1 Background......Page 121
5.4.2 Pulsed-field gel electrophoresis (PFGE)......Page 122
5.4.3 Ribotyping and amplified rDNA restriction analysis (ARDRA)......Page 123
5.4.4 Amplified fragment length polymorphism (AFLP) analysis......Page 125
5.4.5 Randomly amplified polymorphic DNA (RAPD)......Page 126
5.4.6 PCR-typing......Page 128
5.4.8 Denaturing gradient gel electrophoresis-PCR (DGGE-PCR)......Page 130
5.4.9 Probing strategies......Page 132
References......Page 133
6.1 Introduction......Page 138
6.2 Classification of prebiotics......Page 139
6.4.1 Technical aspects of GOS......Page 140
6.4.2 Production of GOS......Page 141
6.4.3 Characteristics of GOS......Page 142
6.4.4 Health effects of GOS......Page 143
6.5.1 Background......Page 146
6.5.3 Characteristics of FOS......Page 147
6.5.4 Health effects of FOS......Page 149
References......Page 151
7.1 Introduction......Page 156
Crohn‘s disease......Page 157
Ulcerative colitis......Page 159
7.2.2 Pouchitis......Page 161
7.2.3 Irritable bowel syndrome......Page 162
7.2.4 Antibiotic-associated diarrhoea and Clostridium difficile......Page 164
7.2.5 Antibiotic-associated diarrhoea......Page 166
7.2.6 Clostridium difficile-associated disease (CDAD)......Page 168
7.2.7 Traveller‘s diarrhoea......Page 169
7.2.8 Infant diarrhoea......Page 171
7.3.1 Atopic dermatitis......Page 174
7.3.2 Bacterial vaginosis......Page 176
References......Page 177
8.2.1 Introduction......Page 185
8.2.2 Folate......Page 186
8.2.4 Vitamin K production......Page 188
8.3.1 Introduction......Page 189
Prebiotic effect of EPS......Page 190
Immunostimulatory activity of EPS......Page 191
Anti-tumoral activity of EPS......Page 193
8.4.1 Introduction......Page 194
8.4.2 Production of antimicrobials as a probiotic trait......Page 195
Class I: Lantibiotics......Page 196
Class II: Bacteriocins......Page 198
8.4.4 Antimicrobial potential of Lactobacillus spp.......Page 199
8.4.5 Antimicrobial potential of Bifidobacterium spp.......Page 201
8.5 Overall conclusions......Page 202
References......Page 203
9.1 Background......Page 213
9.2 Recent EU research activities in the gut health area: the PROEUHEALTH cluster......Page 214
9.3 Beyond PROEUHEALTH: from products to mechanisms and back......Page 216
9.4 The strategic leap towards mechanistic studies: future target areas for research......Page 217
9.5 The future functional food industry will approach the consumer in a different way......Page 219
9.6 Conclusions......Page 220
References......Page 221
Index......Page 225