Submitted: 15 Sep 2013
Revised: 09 Oct 2013
Accepted: 27 Oct 2013
First published online: 05 Oct 2016
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Int J Enteric Pathog. 2013;1(2): e14868.
doi: 10.17795/ijep14868
  Abstract View: 1378
  PDF Download: 786

Research Article

Important Features of Probiotic Microorganisms in Pharmaceutical and Dairy Products

Mahboobeh Mehrabani 1,2, Sayyed Mohammad Hossein Ghaderian 3, Zohreh Khodaii 1,2 *

1 Department of Nutrition-Biochemistry, Faculty of Medicine, Alborz University of Medical Sciences, Karaj, IR Iran
2 Probiotics and food supplements research center, Alborz University of Medical Sciences, Karaj, IR Iran
3 Department of Medical Genetics, Faculty of Medicine, Shahid Beheshti University of Medical Sciences, Tehran, IR Iran
*Corresponding author: Zohreh Khodaii, Department of Nutrition-Biochemistry, Faculty of Medicine, Alborz University of Medical Sciences, Karaj, IR Iran. Tel: +98-2634336007, Fax: +98-2634319188, Email: zkhodaii@yahoo.com

Abstract

Background: Probiotic products are matrices for delivery of beneficial live bacteria to the host. The viable bacteria are being incorporated into dairy products as well as supplements.

Objectives: The aim of the present study was evaluation and validation of probiotic contents in commercial products to select the optimum matrix for protection of viability and functionality of probiotic bacteria.

Materials and Methods: A total of forty six lactic acid bacteria were isolated from ten pharmaceutical and ten dairy products. Their probiotic properties such as acid, salt and bile tolerance, antibiotic susceptibility tests, adherence to cell line, stability under refrigeration conditions and antagonistic activity against nine bacterial strains were assayed.

Results: Results showed that the viable bacterial count of solid products were lower than stated number on their package. No difference was noticed between strains isolated from dairy and non-dairy products regarding antibiotic susceptibility and adherence properties. Pharmaceutical isolates were more potent against pathogens than dairy isolates.

Conclusions: In conclusion, dairy products are better matrices for delivering bifidobacteria than non-dairy products. But, probiotic isolates from non-dairy products, showed better properties such as pathogen exclusion than dairy isolates.

Implication for health policy/practice/research/medical education:

Probiotics are a group of microorganisms that beneficially affect the host and probiotic products are matrices for delivery of beneficial live bacteria to the host. The viable bacteria are being incorporated into dairy products as well as supplements. The aim of the present study was evaluation and validation of probiotic contents in commercial products to select the optimum matrix for protection of viability and functionality of probiotic bacteria.

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