Fragmento

Probiotics are defined by the Food and Agricultural Organization/World Health Organization as “live microorganisms which when administered in adequate amounts confer a health benefit on the host”. The potential benefits of their use have not been adequately investigated, especially in the developing world. Japan introduced Yakult, a probiotic fermented food drink in 1935, and in the Northern hemisphere, research and use of probiotics has gained an unprecedented momentum in the last decade. Use of probiotics is not uncommon in Europe, but in many developing countries use of probiotics in its present definition is a foreign concept. Some African traditional foods are fermented with lactic acid bacteria, and some may have probiotic properties, but clinical evidence is yet to be deciphered. Nonetheless, many communities rushing to “westernize” are losing their fermented food traditions. The strongest evidence for the possible use of probiotics in developing countries comes from studies demonstrating that Lactobacillus rhamnosus GG, L. reuteri ATCC 55734, L. casei DN-114 001 and Bifidobacterium lactis Bb12 can reduce the duration of diarrhoea and in some cases prevent it. Advances in medicine and hygiene have increased the survival of young children; however, one child still dies every 15 seconds from diarrhoeal diseases.

Palabras clave: Probiotics lactic acid bacteria diarrhoea.

2007-11-06   |   858 visitas   |   Evalua este artículo 0 valoraciones

Vol. 1 Núm.2. Octubre 2007 Pags. 81-83 J Infect Developing Countries 2007; 1(2)