Probiotics and prebiotics

Probiotics

Probiotics are medicinal products or biologically active dietary supplements containing live microorganisms that belong to the human microflora (symbiotic bacteria). These beneficial and necessary (good) bacteria for the body usually include lactic acid microflora, nutritional yeast, bifidobacteria, fungi, and more. People use combinations of these microorganisms for various purposes, including human health, animal husbandry, poultry farming, plant growing, biodegradable waste recycling, biogas production, composting, eliminating bad odors, and preserving fruits and vegetables. These beneficial microorganisms overcome and displace pathogenic harmful microorganisms. The products of their synergistic metabolism provide beneficial antibacterial properties for health. Probiotic bacteria start acidifying the environment by changing its pH, creating conditions where pathogens cannot exist. Probiotics typically do not require protective measures during use, demonstrating their safety. The concept of probiotics is quite broad, traditionally associated with food additives for humans and animals, but their use extends far beyond that.

There are over 3,000 different microorganisms in the soil and about 400 in the human body. Japanese scientists found that in any microbiological system, 5-10% are pathogens, 5-10% are probiotics, and the remaining 80% are unstable microorganisms. If pathogens are predominant and stronger, the remaining microorganisms adhere to them. If probiotics are stronger, they receive support from the remaining microorganisms. This largest group of microorganisms, described as opportunistic, comprises about 2-3 kg of each human body and requires care. Daily stress, lack of activity, poor nutrition, and other factors negatively affect these microorganisms, necessitating occasional additional support. Probiotics and prebiotics provide this support. It is not advisable to completely eliminate either “goodies” or “baddies,” as doing so disrupts the local immune system. Excessive chemization and overuse of antibiotics exacerbate this problem. Probiotics are usually natural, harmless, non-genetically modified, and made by natural fermentation, including harmless microorganisms and their metabolites.

Prebiotics

Prebiotics serve as the nutritional material for probiotics (good bacteria), helping them establish themselves in the intestine faster. They do not contain the bacteria themselves but create favorable conditions for their nutrition. They consist of oligosaccharides (e.g., inulin, lactulose), enzymes, acids, and more. Pathogenic bacteria do not metabolize inulin. Lactulose, a synthetic compound of lactose and fructose, has an osmotic effect, drawing more water into the intestine, thereby increasing the intestinal content and promoting motility. Both prebiotics and probiotics are commonly used to strengthen or restore the body’s capabilities.

Source | Glossary of Most Commonly Used Biomedical Terms and Concepts | Lithuanian University of Health Sciences | Academician Professor Antanas Praškevičius, Professor Laima Ivanovienė