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Microbial characterization of probiotics: advisory report of the Working Group '8651 Probiotics' of the Belgian Superior Health Council (SHC)

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Abstract
When ingested in sufficient numbers, probiotics are expected to confer one or more proven health benefits on the consumer. Theoretically, the effectiveness of a probiotic food product is the sum of its microbial quality and its functional potential. Whereas the latter may vary much with the body (target) site, deliverymode, human target population, and health benefit envisaged microbial assessment of the probiotic product quality is more straightforward. The range of stakeholders that need to be informed on probiotic quality assessments is extremely broad, including academics, food and biotherapeutic industries, healthcare professionals, competent authorities, consumers, and professional press. In view of the rapidly expanding knowledge on this subject, the Belgian Superior Health Council installed Working Group "8651 Probiotics" to review the state of knowledge regarding the methodologies that make it possible to characterize strains and products with purported probiotic activity. This advisory report covers three main steps in the microbial quality assessment process, i.e. (i) correct species identification and strain-specific typing of bacterial and yeast strains used in probiotic applications, (ii) safety assessment of probiotic strains used for human consumption, and (iii) quality of the final probiotic product in terms of its microbial composition, concentration, stability, authenticity, and labeling.
Keywords
Probiotics, Product quality control, Lactic acid bacteria, Identification, Safety, LACTIC-ACID BACTERIA, DNA RESTRICTION ANALYSIS, 16S RIBOSOMAL-RNA, HUMAN GASTROINTESTINAL-TRACT, MOLECULAR TYPING TECHNIQUES, LACTOBACILLUS-RHAMNOSUS GG, PLACEBO-CONTROLLED TRIAL, BACILLUS-CEREUS GROUP, REAL-TIME PCR, ESCHERICHIA-COLI

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Chicago
Huys, Geert, Nadine Botteldoorn, Frank Delvigne, Luc De Vuyst, Marc Heyndrickx, Bruno Pot, Jean-Jacques Dubois, and Georges Daube. 2013. “Microbial Characterization of Probiotics: Advisory Report of the Working Group ‘8651 Probiotics’ of the Belgian Superior Health Council (SHC).” Molecular Nutrition & Food Research 57 (8): 1479–1504.
APA
Huys, G., Botteldoorn, N., Delvigne, F., De Vuyst, L., Heyndrickx, M., Pot, B., Dubois, J.-J., et al. (2013). Microbial characterization of probiotics: advisory report of the Working Group “8651 Probiotics” of the Belgian Superior Health Council (SHC). MOLECULAR NUTRITION & FOOD RESEARCH, 57(8), 1479–1504.
Vancouver
1.
Huys G, Botteldoorn N, Delvigne F, De Vuyst L, Heyndrickx M, Pot B, et al. Microbial characterization of probiotics: advisory report of the Working Group “8651 Probiotics” of the Belgian Superior Health Council (SHC). MOLECULAR NUTRITION & FOOD RESEARCH. 2013;57(8):1479–504.
MLA
Huys, Geert, Nadine Botteldoorn, Frank Delvigne, et al. “Microbial Characterization of Probiotics: Advisory Report of the Working Group ‘8651 Probiotics’ of the Belgian Superior Health Council (SHC).” MOLECULAR NUTRITION & FOOD RESEARCH 57.8 (2013): 1479–1504. Print.
@article{4361820,
  abstract     = {When ingested in sufficient numbers, probiotics are expected to confer one or more proven health benefits on the consumer. Theoretically, the effectiveness of a probiotic food product is the sum of its microbial quality and its functional potential. Whereas the latter may vary much with the body (target) site, deliverymode, human target population, and health benefit envisaged microbial assessment of the probiotic product quality is more straightforward. The range of stakeholders that need to be informed on probiotic quality assessments is extremely broad, including academics, food and biotherapeutic industries, healthcare professionals, competent authorities, consumers, and professional press. In view of the rapidly expanding knowledge on this subject, the Belgian Superior Health Council installed Working Group {\textacutedbl}8651 Probiotics{\textacutedbl} to review the state of knowledge regarding the methodologies that make it possible to characterize strains and products with purported probiotic activity. This advisory report covers three main steps in the microbial quality assessment process, i.e. (i) correct species identification and strain-specific typing of bacterial and yeast strains used in probiotic applications, (ii) safety assessment of probiotic strains used for human consumption, and (iii) quality of the final probiotic product in terms of its microbial composition, concentration, stability, authenticity, and labeling.},
  author       = {Huys, Geert and Botteldoorn, Nadine and Delvigne, Frank and De Vuyst, Luc and Heyndrickx, Marc and Pot, Bruno and Dubois, Jean-Jacques and Daube, Georges},
  issn         = {1613-4125},
  journal      = {MOLECULAR NUTRITION \& FOOD RESEARCH},
  keyword      = {Probiotics,Product quality control,Lactic acid bacteria,Identification,Safety,LACTIC-ACID BACTERIA,DNA RESTRICTION ANALYSIS,16S RIBOSOMAL-RNA,HUMAN GASTROINTESTINAL-TRACT,MOLECULAR TYPING TECHNIQUES,LACTOBACILLUS-RHAMNOSUS GG,PLACEBO-CONTROLLED TRIAL,BACILLUS-CEREUS GROUP,REAL-TIME PCR,ESCHERICHIA-COLI},
  language     = {eng},
  number       = {8},
  pages        = {1479--1504},
  title        = {Microbial characterization of probiotics: advisory report of the Working Group '8651 Probiotics' of the Belgian Superior Health Council (SHC)},
  url          = {http://dx.doi.org/10.1002/mnfr.201300065},
  volume       = {57},
  year         = {2013},
}

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