The Rise of Probiotic Supplements: How They Support Gut Health

Probiotics are living microorganisms that are known to confer health benefits on the host when consumed in adequate amounts. They are typically found in fermented foods like yogurt, kefir, and pickles. Nowadays, due to the growing interest in gut health and the microbiome, probiotics have become popular dietary supplements in the form of capsules, tablets, powders, and drinks.

Companies like Alfa Chemistry have been at the forefront of developing high-quality probiotic supplements that aim to optimize gut health and support overall well-being. These supplements contain specific strains of beneficial bacteria, such as Lactobacillus and Bifidobacterium, which have been extensively studied for their health-promoting properties.

What Are the Common Probiotics?

Common probiotics used in dietary supplements include various strains of Lactobacillus (such as Lactobacillus acidophilus, Lactobacillus rhamnosus, Lactobacillus casei), Bifidobacterium (such as Bifidobacterium bifidum, Bifidobacterium longum, Bifidobacterium lactis), Saccharomyces boulardii, and Streptococcus thermophilus. These probiotic strains are known for their beneficial effects on gut health, immune function, and overall wellbeing when consumed as part of dietary supplements.

Beneficial Effects of Probiotics

The human gastrointestinal tract is a complex microbial ecosystem inhabited by more than 400 bacterial species. Over the past few decades, the production of commercial probiotics for humans has been based on the study of the interaction between intestinal microorganisms and their hosts. The beneficial effects of probiotics related to intestinal health mainly include improved digestion, enhanced nutrient absorption, regulation of the immune system, and maintenance of a healthy intestinal microbiome.

In addition, probiotics are also considered as one of the control strategies for certain diseases, such as food allergies, cardiovascular disease, and colorectal cancer. Probiotics also have the potential to enhance immune function, improve oral health, and even relieve certain allergy symptoms. Research conducted by leading institutions like the National Institutes of Health (NIH) and the World Health Organization (WHO) has highlighted the potential of probiotics in managing conditions such as irritable bowel syndrome (IBS), inflammatory bowel disease (IBD), and lactose intolerance.

Action Mechanism of Probiotics

The mechanisms of action of probiotics include:

• Colonization and normalization of the disordered microbial community in the intestine;
• Competitive exclusion of pathogens and production of bacteriocins;
• Regulation of enzyme activities related to the metabolism of carcinogens and toxins;
• Production of volatile fatty acids, such as short-chain fatty acids (SCFA) and branched-chain fatty acids (BCFA), which contribute to the regulation of energy homeostasis and peripheral tissue function;
• Enhancing intestinal cell adhesion, promoting mucin production, and regulating gut-associated lymphoid tissue and the immune system.

Safety and Evaluation of Probiotic Strains

The safety of probiotic strains is a critical consideration in the development of dietary supplements. Extensive research has established the safety profile of commonly used probiotic species, with few reports of adverse effects in healthy individuals.

While there is no universally accepted international standard for evaluating the safety of probiotics, the United States adheres to the GRAS (Generally Recognized as Safe) status awarded by the Food and Drug Administration for bacteria intended for human consumption. Thus, any probiotic blend or supplement must comprise strains with GRAS designation. Likewise, the European Food Safety Authority has proposed the "Qualified Presumption of Safety (QPS)," which can be applicable to selected groups of microorganisms. The QPS status is contingent on considerations regarding taxonomy, familiarity, pathogenicity, and end use.

References

1. Plaza-Diaz, Julio, et al. Advances in nutrition, 2019,10, S49-S66.
2. Shokryazdan, Parisa,et al. Journal of the American College of Nutrition, 2017, 36(8), 666-676.