What Is In Your Gut?
The Rise of Healthy Bacteria & Promoting Probiotics to Improve Health
By Louis Corso, President USuggestit, Inc.
There are two types of articles you will find on the topic of probiotics. The high-level, but lacking in real information article and white papers designed for researchers and doctors. Most people want something that is right in between. As more information becomes readily available through consumer channels, it will invariably demystify the topic and use simpler terms that will accurately describe how probiotics can help with general health issues as well as individual ailments.
A Brief History on the Discovery of Probiotics
In the 19th century microbiologists identified micro-flora in the gastrointestinal tract of healthy individuals vs. those of diseased individuals and found a difference in certain types of bacteria. Elie Metchnikoff, who had worked with Louis Pasteur in the 1860s, was credited with making the association of longevity among Bulgarians, not to the yogurt they consumed, but rather to the lactobacilli used to ferment the yogurt and the presence of lactobacilli in the colon. 1 The first recorded use of the term “probiotics” was by Werner Kollath in 1953 to generically describe various organic and inorganic supplements that were believed to have the ability to restore the health of malnourished patients. In 1962 they expanded the definition of probiotics to include “the anaerobic bacteria that are able to produce lactic acid and stimulate the growth of other organisms.” 2 The term “probiotic” derived from Latin “pro” meaning “for” and Greek “bios“ meaning “life”. 3 As microbiologists study the effects of micro-flora in the gut, they have been able to isolate and synthesize products to produce the same effects as foods rich in various probiotic bacteria.
What are Probiotics?
Probiotics fall into the group of organisms known as acid-producing bacteria that are normally consumed in the form of yogurt, fermented milks or other fermented foods. People have been consuming fermented foods for thousands of years – the benefits of which are only recently being correlated to health. In addition to the health benefits, fermentation produces foods that last longer and, hence, are not as prone to spoilage. Fermentation is a metabolic process by which an organism converts a carbohydrate, typically a starch or sugar, into an alcohol or an acid 4.
Beer, for example, is produced through a fermentation process. The ancient Egyptians and other ancient cultures right up to and through the Middle Ages, produced beer as staple food. Beer is rich in calories and probiotic material. The byproduct of the fermentation process of beer is alcohol. Beer that is produced using barley is lower in alcohol content yet high in calories providing an excellent source of energy for workers and farmers 5.
Identification
The seven core genera of microbial organisms most often used in probiotic products are Lactobacillus, Bifidobacterium, Saccharomyces, Streptococcus, Enterococcus, Escherichia, and Bacillus. 6 A healthy intestinal tract that is rich in probiotic material has been shown to help improve overall health. Genera can be used to treat different ailments. Examples of naturally fermented foods that produce probiotics are yogurt, sauerkraut, kefir (fermented milk), kimchi (fermented Napa cabbage) and natto (fermented soybean). Many cultures around the world, either through trial and error or by luck, have created fermented foods. Some of these foods have been brought to different countries and have made their way into the diet. Ailments that probiotics help to resolve range from irritable bowel syndrome to allergies and eczema to boosting your immune system and mental health. These ailments and many more are continually being researched and documented.
Today we are beginning to understand the myriad of individual bacteria found in the gut and their effects, as well as the foods and supplements that help them thrive. As microbiologists continue their research, they have come to realize the relationship between probiotics and prebiotics. Prebiotics are complementary in nature to probiotics. Prebiotics are compounds in food that induce the growth of beneficial microorganisms. Probiotics can take advantage of prebiotics’ symbiotic, supportive relationship to thrive in the gut. Probiotics are now delivered in concert with prebiotics in many supplements in capsule or liquid form.
References
- academic.oup.com
- link.springer.com
- news-medical.net
- thoughtco.com
- history.howstuffworks.com
- ods.od.nih.gov
Additional Reading
USuggestit, Inc. has developed a platform designed to help brands engage and interact with consumers to generate brand awareness and to capture their evolving desires in real-time. Contact Louis Corso at Louis.corso@usuggestit.com Phone: 917-207-9916 in U.S.