Journal of Food Processing & Technology

Probiotics: Effects on immune system

International Conference and Exhibition on Food Processing & Technology

November 22-24, 2012 Hyderabad International Convention Centre, India

Santosh Chopde, Nilkanth Pawar and Mahesh Deshmukh

Accepted Abstracts: J Food Process Techno

Abstract:

The intestinal microflora is made of as many as 100 trillion bacteria, some of which help us to maintain good health, while others are harmful. The generation of immunophysiologic regulation in the gut depends on the establishment of indigenous microflora. Probiotics are among the beneficial bacteria in the body, found primarily in the gastro-intestinal tract. Probiotics are live microorganisms which when administered in adequate amounts confer a health benefit on the host. Modulation of host ?immunity? is the most commonly purported benefits of the consumption of probiotics. Lifestyle stresses, a poor diet, pollution and lack of exercise can reduce the quantity of good bacteria in our intestine, where 70% of the body?s immune response originates. Probiotic support a healthy balance in the intestinal flora. By competing directly against variety of invading micro-organisms and by stimulating activity in the immune system, a healthy intestinal flora helps the body defend itself against microbes and other infectious germs. Potential health benefits of LAB include protection against enteric infections, use as an oral adjuvant, the immunopotentiator in malnutrition, and the prevention of chemically induced tumors. Possible mechanism of probiotic therapy is improvement of the intestine's immunologic barrier, particularly through intestinal immunoglobulin A responses and alleviation of intestinal inflammatory responses, which produce a gut-stabilizing effect. Yogurt could inhibit the growth of intestinal carcinoma through increased activity of IgA, T cells, and macrophages. Each probiotic bacteria have own immunomodulatory effects on the host.

Biography :

Santosh Chopde has completed M.Tech (Dairy Engineering) from NDRI, Karnal (INDIA) and presently he is working as an assistant professor at College of Dairy Technology, Udgir.