Probiotics
Probiotics were first consumed thousands of years ago but were only introduced into the scientific community in the 1900s. The concept of 'beneficial' probiotics arose at the turn of the 20th century from a hypothesis proposed by the Noble Prize winning Russian scientist, Elie Metchnikoff. He suggested that the long and healthy lives of Bulgarian peasants resulted from their high consumption of fermented milk products. Metchnikoff believed that when consumed, the fermenting Bacillus (Lactobacillus), a bacteria found in fermented milk products, benefited the gut. The historical association of probiotics with fermented dairy products, still true today, stems from these early observations.
However, the actual term 'probiotics' was first introduced by Ferdinand Vergin1 in 1954, when he compared the harmful effects of antibiotics on the gut, with the effects of beneficial bacteria (probiotics).
A definition of probiotics
Probiotics are 'good' bacteria that are naturally present in our gut. They can also be consumed as live cultures in foods such as some types of yogurt, or yogurt drinks, like Actimel and in capsule form.
The World Health Organisation (WHO) defines probiotics as:
"live micro-organisms, which when administered in adequate amounts, confer a health benefit on the host"
Probiotics can literally be interpreted as: 'for life'. However, the full definition of probiotics is constantly evolving as continuing research aids the understanding of their potential benefits.
Putting the role of probiotics into context
There are approximately 100,000 billion bacteria in an adult's gastrointestinal tract. Of these 100,000 billion bacteria, there are at least 1,000 species of bacteria, of which 40 species predominate.
To be effective, probiotic foods must be active or 'alive' and reach the gut in sufficient quantities but in order to do so they must first resist the effects of stomach acids. The exclusive formula in Actimel, including the probiotic strain L. casei Imunitass®, is scientifically proven to meet these criteria.
Probiotic bacteria have been used in the food industry for years and are commonly recommended by nutritionists and doctors to help reduce gut-related infections. The most commonly used probiotics in food products come from two groups of bacteria - Lactobacillus or Bifidobacterium.