Anil kumar srivastava

Prof. Anil Kumar SrivastavaICAR - National Dairy Research Institute

Karnal-132001 (India)

Probiotic: From Bench to Community, New Delhi; March 7-8, 2015

Probiotics in Dairy Industry

Reaching Across Community

Global Probiotics Market 2012-2014 (USD Million)

The global market for probiotics is expected to reach USD 52.34 billion by 2020. Asia Pacific emerged as most dominant regional market, owing to the fact that the concept started in Japan, accounting for over 50% of the total market share in Asia Pacific. Asia Pacific is also expected to be the fastest growing market, at an estimated CAGR of 7.7% from 2012 to 2020

Source: http://globenewswire.com/newsrelease/2014

India-Projected as the emerging probiotic market of the future with a CAGR of 25%, during 2014-2019

Currently Indian probiotic market is dismally placed with a meager annual figure of Euro 20.6 million, with projection of Euro 1.3 billion by the end of 2015

Key MNCs - Yakult, Danisco, Chr. Hansen, Danone & Nestle

Local players- Mother Dairy, Amul, NDRI

Probiotic Market Trends in India

Probiotic Formulations

Capsules Food Ingredients

Dairy

Fermented

Dahi, Yoghurt, Cheese, Fermented drink

Non Fermented

Ice cream

Non Dairy

Bread, cereals, Nutrition bars,

Muesli

Matrices for Probiotics

FermentedDairy Probiotics

Along with Starter

Yoghurt Dahi Cheese

Fermented only with Probiotics

Fermented Drinks

Fermented Dairy Matrices for Probiotics

Dairy based probiotic foods represent the largest segment accounting for nearly 65% of the total world functional food market

Excellent food matrix for optimal expression of probiotic functionality

Some important genes encoding probiotic functions are induced on exposure to milk

Possess inherent properties to buffer acid in the stomach and increase the survival of probiotic strains in gut

Refrigerated storage further provides stability to probiotics

Consumers have positive perception about dairy products

Dairy based probiotic foods represent the largest sign

An Ideal Probiotic Delivery Vehicle: Dairy Foods


Dairy Foods can Protect Probiotic Bacteria

Refrigeration keeps Probiotic Bacteria stable and viable

Cultured Dairy products are a Complete Healthy Package

Many bacteria are unable to survive the acidic environment of the stomach.

Dairy products, such as milk, yogurt and cheese, can buffer stomach acid and increase the probiotic’s chance for survival.

Dairy foods are refrigerated to prevent spoilage.

Probiotic bacteria in cultured dairy products benefit, as they remain the most stable in this storage condition.

It is well known that dairy foods contain a unique combination of nutrients that work together to improve health.

Consumers now perceive health benefits not only from calcium, vitamin D, and protein in cultured dairy foods, but also from natural friendly bacteria.

Probiotics in Milk and Cultured Dairy Products


• Components in dairy foods have synergistic effects on probiotics

• In vitro studies at State University of New York (Buffalo) showed that lactoferrin enhances bifidobacterial multiplication

• Dairy products have also been associated with building strong bones and more recently with weight management

• Researchers are identifying factors which affect gene expression of probiotics in dairy foods and also enhance probiotic survival and activity

Advantage of Dairy Industry for Delivering the Probiotics


Lactulose as Bifidus Factor

• Formed from lactose during heating of milk

• Utilized by bifidobacteria for growth and multiplication

• 0.5% lactulose in infant formula: stimulate the bifidobacteria without laxative effect

• 1.2 – 1.5% lactulose in diet increased bifidobacteria, lowered down pH and inhibited pathogenic Gram –ve bacteria

Synergistic Effects Between Probiotic and Dairy Products

• Control of chronic constipation: Laxative

• Controlling salmonella colonization

• Inhibit dehydroxylation of primary bile acids

• Exert anti-toxin and Anti-carcinogenic effect

• Protect against DNA damage

• It showed promising result in treatment of Shigella carrier

Other Synergistic Effect Between Probiotic and Lactulose

Naturally occurring OS in human milk & also formed during lactose hydrolysis by Galactosyltransferase activity

Novel Pharmacological function of GOS(s)

a) As prebiotic: Help in proliferationof Bifidobacterium, that activate cell wall and extra cellular immune system

b) For Cancer Prevention

• GOSs help in suppressing the activity of enzymes that convert procarcinogens to carcinogens

• Help in incidence of atopic aczema (Allergy) in infants most probably by minimizing the exposure of allergen and enhancing the growth of bifidobacteria

Galactooligosaccharides: Synergistic to Probiotics


Milk Bio-active Peptides: Synergistic to Probiotic Effects

The Bioactive peptides from milk have wide range of functions such as

Opioid: -Casein-(7), - lactalbumin(1) and -lactoglobulin(1)

Antihypertensive: s1-Casein(7) -Casein (3), -Lactalbumin(1) and - Lactoglobulin(1)

Antibiotic: N-terminal of Lactoferrin & Caseinophosphopeptides

Probiotic/Prebiotic : Peptides from whey protein and Caseins

Antithrombic : -Casein(2)

Immunomodulating : -casein (1) and -lactalbumin (1)

Mineral Binding : -casein (4); -casein (4)

Directly through interaction with probiotics (probiotic effect)

Indirectly, through microbial metabolites generated during the fermentation process (biogenic effect)

• Biogenic metabolites include vitamins, proteins, peptides, oligosaccharides, and organic acids, including FAs

Health-Promoting Effects of Fermented Probiotic Dairy Products

Beneficial effects depends upon the following factors:

a) Probiotic strain

b) One size does not fit to all: nutrigenomics

c) Level of consumption: Probiotic foods need to contain an adequate amount of live bacteria (at least 106–107cfu/g), able to survive the acidic conditions and proliferate in the intestine

d) Duration and frequency of exposure

e) Physiological condition of the individual consuming the product

f) Efficacy of matrix should also be taken into account

Functional Efficacy of Probiotic in Foods


Probiotics have the ability to change their composition to adapt to new environment

Cell physiology altered substantially in response to culture conditions and phase of growth

Cell surface composition is the target for host – microbe interaction and also modified under different conditions

Fitness of the probiotic strains affects the viable number and functional capacity at the active site in the body

Probiotic Functions are Influenced inFoods During Processing


Various factors, such as concentration of proteins, sugar and fat, and pH levels can affect probiotic growth and survival

In Cheddar cheese and ice cream, encapsulation is not necessary for the survival of the cells whereas it is important when considering yogurt

Cheddar cheese and yogurt are both able to protect probiotic cells by giving a favourable environment during manufacturing and storage (Sharp et al., 2008)

Cheddar cheese seems to be better than yogurt as a delivery food for probiotic because cells were better able to resist the low pH in the stomach

Presence of prebiotics also enhance the viability and stability of the probiotics in the product

How Does Food Matrix Affect the Functionality of Probiotic


Different sources of same probiotic had altered properties

Industrial production of probiotics, processing conditions as well as food matrix

Influenced by

Small changes in properties may significantly alter the in vivo functionality

Ensuring original properties of probiotic strains very important while using it for human intervention studies

Quality control measures for production of probiotics for food applications to preserve original properties

Manufacturing Process Influences Properties of Probiotic Bacteria


Viability

Stability

Two Key Marketing and Technological Challenges for Industrial Production of

Probiotics


The minimum viable numbers of each probiotic strain should be specified at the level at which efficacy is claimed and at the end of shelf- life.

In Japan, the “Fermented Milks and Lactic acid Bacteria Association” have developed a standard that requires a minimum of 107 cfu/mL viable probiotic cells to be present in dairy products

Swiss Food Regulation as well as the Standard IDF requires that such products contain more than 106cfu/ mL

Viability of Probiotics


Probiotic Physiology & Functionality

Stability in product

- Food matrix- Starter Cultures in Yoghurt, Cheese etc.- Moisture Content- Oxygen- pH, acidity- Preservatives- Antimcirobial compounds- Storage Temperature- Packaging

L arge Scale Production of Probiotics

- Fermentation Parameters- Concentration Technology Frozen Cultures Freeze dried Cultures Spray drying- Preservation Technology

Host Parameters

- Survival while transit through GI tract

- Interaction with Host Microbiota

- Host Immune Response

- Gene expression on using different food matrices

Factors Affecting Probiotics Viability, Stability and Functionality

• Interaction of probiotics with starter organisms

• Chemical composition of the product to which the probiotics are added (acidity, sugar content, nitrogen source, minerals, water activity, oxygen content etc)

• Probiotic viability is very important during the processing stages and entire shelf life for delivery of effective dosage

• Damage/ injury to cells during freezing and thawing

Technological Issues which Need to be Addressed


• Methods to improve stability / viability of probiotics

– Encapsulation of probiotics : Alginate, Chitosan, Starch, Gelatin, lipids, whey proteins, casein etc. and Naoparticles

• High pressure processing (HP) and pulsed electric fields (PEF) can ensure the viability and shelf life of probiotic dairy products

• Packaging – very important; Active packaging, high oxygen barrier polystyrene, high gas barrier material with multilayer structure, plastic films with high oxygen barrier properties

Technological / Processing Interventions for Improving Viability


Interest in probiotic foods increasing among consumers

Innovation challenges

The economical dimension – price competition and incentives

Lot of probiotic products on shelves both in food and pharma stores

Labeling – an important issue; consumers to be informed properly

Cold chain Proper storage conditions

Challenges for the Probiotic Dairy Industry


Probiotics

ProbioticsProbiotics

Why?

What?How?Where? Which?

Who?

Hana Sýkorová [email protected]

Address the Confused Consumer


• Dairy based foods including ethnic fermented products are promising vehicles for probiotic delivery

• Probiotic Dairy Foods can bring health and wellness, hence motto should be to bring good gut health through probiotic dairy foods to as many people as possible to build healthy Nation

• Probiotic dairy foods are foods and should not be treated as drugs Instead of clinical trials, biomarkers should be identified

Summary


Thank You

Probiotics Dairy Foods will provide safe and natural approach to combat diseases. It will be to medicine in the 21st century, what antibiotics & microbiology were in the 20th


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Anil kumar srivastava