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Anil kumar srivastava

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  1. 1. Prof. Anil Kumar Srivastava ICAR - 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
  2. 2. 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:
  3. 3. 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
  4. 4. 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
  5. 5. Fermented Dairy Probiotics Along with Starter Yoghurt Dahi Cheese Fermented only with Probiotics Fermented Drinks Fermented Dairy Matrices for Probiotics
  6. 6. 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 Probiotic: From Bench to Community, New Delhi; March 7-8, 2015
  7. 7. 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 probiotics 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 Probiotic: From Bench to Community, New Delhi; March 7-8, 2015
  8. 8. 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 Probiotic: From Bench to Community, New Delhi; March 7-8, 2015
  9. 9. 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
  10. 10. 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
  11. 11. 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 Probiotic: From Bench to Community, New Delhi; March 7-8, 2015
  12. 12. 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)
  13. 13. 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
  14. 14. 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 106107cfu/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 Probiotic: From Bench to Community, New Delhi; March 7-8, 2015
  15. 15. 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 in Foods During Processing Probiotic: From Bench to Community, New Delhi; March 7-8, 2015
  16. 16. 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 Probiotic: From Bench to Community, New Delhi; March 7-8, 2015
  17. 17. 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 Probiotic: From Bench to Community, New Delhi; March 7-8, 2015
  18. 18. Viability Stability Two Key Marketing and Technological Challenges for Industrial Production of Probiotics Probiotic: From Bench to Community, New Delhi; March 7-8, 2015
  19. 19. 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: From Bench to Community, New Delhi; March 7-8, 2015
  20. 20. 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
  21. 21. Interaction of probiotics w

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