Whether viable and dead probiotic are equally efficacious?

Purpose Consumer inclination towards probiotic foods has been stimulated due to well-documented evidence of health benefits of probiotic-containing products and consumer demand for natural products. It is assumed that the viability and metabolic activities of probiotics are essential for extending h...

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Bibliographic Details
Published in:Nutrition and food science 2018-03, Vol.48 (2), p.285-300
Main Author: Sarkar, S
Format: Article
Language:English
Subjects:
Bacteria
Biological activity
Cold storage
Dairy products
Data search
Effectiveness
Fermented food
Flora
Food
Food availability
Food matrix
Food processing industry
Functional foods & nutraceuticals
Health
Immunology
Inclination
Intestinal microflora
Lactobacillus casei
Literature reviews
Market surveys
Metabolites
Microorganisms
Milk
Natural products
Nutrition
Probiotics
Scientific papers
Shelf life
Viability
Yogurt
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Summary:Purpose Consumer inclination towards probiotic foods has been stimulated due to well-documented evidence of health benefits of probiotic-containing products and consumer demand for natural products. It is assumed that the viability and metabolic activities of probiotics are essential for extending health benefits and for successful marketing of probiotics as a functional food. The purpose of this paper is to demonstrate that even dead or inactivated probiotic cells could extend health benefits, indicating that probiotic viability is not always necessary for exhibiting health benefits. Design/methodology/approach Attempt has been made to review the literature on the status of probiotic foods available in the world market, their impact on the gut flora and the various factors affecting their viability. Both review and research papers related to efficacy of inactivated, killed or dead probiotic cells towards health benefits have been considered. Keywords used for data search included efficacy of viable or killed, inactivated probiotic cells. Findings The reviewed literature indicated that inactivated, killed or dead probiotic cells also possess functional properties but live cells are more efficacious. All live probiotic cultures are not equally efficacious, and accordingly, dead or inactivated cells did not demonstrate functional properties to extend health benefits to all diseases. Originality/value Capability of non-viable microorganisms to confer health benefits may attract food manufacturers owing to certain advantages over live probiotics such as longer shelf-life, handling and transportation and reduced requirements for refrigerated storage and inclusion of non-bacterial, biologically active metabolites present in fermented milks’ fraction as dried powders to food matrixes may result in the development of new functional foods.
ISSN:0034-6659
1758-6917
DOI:10.1108/NFS-07-2017-0151