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Undesirable effects occur when very high doses are ingested. This is advantageous as it allows a relatively broad "therapeutic window", i.e. the dose above the minimal effective level (Holzapfel & Schillinger, 2002). However, FOSs are slightly laxative and produce

Synbiotics are preparations containing a mixture of a probiotic and a prebiotic, or a combination of probiotics and prebiotics (Davis & Milner, 2009; Holzapfel & Schillinger, 2002; Touhy et al., 2003). These preparations aim to improve the viability of the proven probiotic *in vivo* as well as stimulate the indigenous gut microflora. They provide both the beneficial microbial culture and a specific substrate that can be readily available for fermentation by this culture (Gallaher & Khil, 1999). The presence of the readily fermentable substrate could enhance the survival of the probiotic. The prebiotic ingredient could also offer protection of probiotic against gastric acidity and proteolysis, probably through steric

Synbiotic supplements available include combinations of bifidobacteria and FOS, *Lactobacillus* GG and inulin and a combination of bifidobacteria lactobacilli with either FOS or inulin. Fermented milks contain both live beneficial bacteria and fermentation products that may positively stimulate the intestinal microflora also fall within this category. Crittenden et al. (2006) encapsulated a *B*. *infantis*-FOS synbiotic within a film-forming protein-carbohydrate-oil emulsion to improve its survival and viability during nonrefrigerated storage and GIT transit. Gallaher et al. (1996) observed a comparable synbiotic effect with oligofructose and bifidobacteria. Lactobacilli/lacitol, and bifidobacteria/GOS combinations have also been tried as synbiotics in addition to bifidobacteria/FOS (Mountzouris et al., 2002). A well-known benefit of synbiotics is that they increase the persistence of the probiotic in the GIT (Tuohy et al., 2003). The use of synbiotics has not been extensively explored, though studies indicated positive results with regard to maintenance of gut microflora (Shimizu et al., 2009). Their possible use for prevention of allergic diseases is just an example of the studies that still needs to be covered (Johannsen & Prescott, 2009).

Probiotics are beneficial microorganism with a host of benefits for the consumer though some of these benefits still have to be confirmed using clinical trials. There is however still a problem of maintenance of viability of these cultures both in storage and in the gastrointestinal tract. The search for methods that can protect and retain viability of probiotic cultures is still on going. There are also concerns about the negative effects of probiotics on sensitive consumers but there is insufficient evidence to support the raised concerns. Prebiotics and synbiotics are alternative mechanisms for increasing the levels of

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**3** 

*Turkey* 

**The Impact of Probiotics** 

Erdal Matur and Evren Eraslan

*University of Istanbul, Avcilar, Istanbul* 

**on the Gastrointestinal Physiology** 

Researches concerning probiotics were initiated by a Russian scientist named Elie Metchnikoff. He emphasized the importance of *Lactobacillus* species and fermented milk products present in the gastrointestinal tract for a healthy and long life. The term "probiotics" was first introduced in 1953 by Werner Kollath, and he defined probiotics as microbially derived factors that stimulate the growth of other microorganisms. Afterwards, the term "probiotics" was defined by Roy Fuller in 1989 as a live microbial feed supplement which beneficially affects the host by improving its intestinal microbial balance. Fuller's definition emphasizes the requirement of viability for probiotics and introduces the aspect of a beneficial effect on the host. Although, this definition has been widely used by the entire scientific world, according to the currently adopted definition by FAO/WHO, probiotics are: "Live microorganisms confer a health benefit on the host when administered

The most frequently used probiotic microorganisms are Lactobacillus and Bifidobacterium species. However, there are also much more bacteria and some yeast species used as probiotic. Bacteria and yeast species, which are used commonly as probiotic, are listed by Heyman & Menard (2002) as below. *Lactobacillus* species: *L. acidophilus, L. rhamnosus, L. gasseri, L. reuteri, L. bulgaricus, L plantarum, L. johnsonii, L. paracasei, L. casei, L. salivarius, L. lactis. Bifidobacterium* species: *B. bifidum, B. longum, B. breve, B. infantis, B. lactis, B. adolescentis.*  Other species: *Streptococcus thermophilus, Escherichia coli, Bacillus cereus, Clostridium butyricum, Enterococcus faecalis, Enterococcus faecium.* Yeast: *Saccharomyces boulardii, Saccharomyces cerevisiae*, VSL#3 (four strains of lactobacilli, three strains of bifidobacteria,

There is a mutual interaction between intestinal cells and microorganisms present in the gastrointestinal tract. Commensal microorganisms in the gastrointestinal tract have multidirectional effects on digestion, absorption and barrier function, secretory functions, or postnatal maturation of intestinal mucosa. Furthermore, it has been known that they change gene expression in intestinal cells (Hooper et al., 2001). The changes in the function of intestinal tract (e.g. the increase of motility, or disruption of carbohydrate digestion) also

**1. Introduction** 

in adequate amounts*"* (FAO/WHO, 2001).

one strain of *Streptococcus salivarius* sp. *thermophilus*).

affect bacteria population and colonization.

*Department of Physiology, Faculty of Veterinary Medicine,* 

