{"id":3378,"date":"2018-08-27T07:41:24","date_gmt":"2018-08-27T07:41:24","guid":{"rendered":"http:\/\/www.megaflora9.com\/wp\/?p=3378"},"modified":"2018-09-26T06:00:35","modified_gmt":"2018-09-26T06:00:35","slug":"prevention-and-treatm-ent-of-dysbiosis-characterization-of-probiotics","status":"publish","type":"post","link":"https:\/\/megaflora9.com\/?p=3378","title":{"rendered":"Prevention and treatment of dysbiosis: characterization of probiotics"},"content":{"rendered":"

The WHO (World Health Organization) and the FAO\u00a0(Food and Agriculture Organization of the United Nations)\u00a0recommend the use of probiotics for preventing and treating disorders caused by an unbalanced microflora\u00a0and advise the medical community to consider this\u00a0application for preventive and therapeutic actions.<\/p>\n

It is worth remembering what a probiotic is since, recently,\u00a0it has been introduced in the food supplements\u00a0market products that are sold as probiotics, which do not\u00a0meet the definition given by WHO:<\/p>\n

\u201cA probiotic is a living microorganism which, when administered\u00a0in adequate amounts, confers health benefits to the host\u201d.<\/p><\/blockquote>\n

In order to classify bacteria as probiotic, it is necessary to provide\u00a0enough documented scientific evidence on the beneficial\u00a0health effects because not all bacteria have the same effectiveness,\u00a0even belonging to the same genus and species.\u00a0Hence, it is important a perfect characterization of bacterial\u00a0strains, which allows a correct selection of probiotics.<\/p>\n

Let\u2019s take as an example a study on the degree of inhibition of\u00a0Candida albicans<\/em> by different individual strains of Bifidobacterium<\/em>,\u00a0Lactobacillus, Enterococcus<\/em> and Lactococcus<\/em>.<\/p>\n

\"\"

Percentage of inhibition of Candida albicans<\/em> by different bacterial species and strains properly characterized.<\/p><\/div>\n

The figure shows that of the 3 strains Bifidobacterium<\/em>\u00a0studied (two of B. bifidum<\/em> and one of B. lactis<\/em>), only the\u00a0two strains of B. bifidum<\/em> presented an inhibition of more\u00a0than 30% of Candida<\/em>, but only the strain characterized as\u00a0B. bifidum<\/em> W28 inhibited Candida<\/em> more than 80% when\u00a0compared to B. bifidum<\/em> W23 strain.<\/p>\n

This study demonstrates also that of the three characterized\u00a0strains of Lactobacillus acidophilus<\/em> used (W22, W55\u00a0and W74), the strain L. acidophilus<\/em> W55 did not inhibit\u00a0the growth of Candida<\/em>, unlike the characterized strains\u00a0W22 and W74 did.<\/p>\n

Therefore, the characterization allows to highlight the\u00a0properties of a bacteria, showing that the properties of\u00a0bacteria X are different from bacteria Y. In addition, the\u00a0use of well-characterized strains makes that the combination\u00a0of different bacteria with different properties increase\u00a0their effectiveness.<\/p>\n

It conclusion, multi-strain and multispecies mixtures are\u00a0much more beneficial than the use of individual bacteria,\u00a0as these mixtures will act on the three levels of the\u00a0intestine.<\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

The WHO (World Health Organization) and the FAO\u00a0(Food and Agriculture Organization of the United Nations)\u00a0recommend the use of probiotics for preventing <\/span><\/div>\n
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