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Probiotics: People
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Probiotics are not the same thing as prebiotics—nondigestible food ingredients that selectively stimulate the growth and/or activity of beneficial microorganisms already in people's colons. When probiotics and prebiotics are mixed together, they form a synbiotic.
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Probiotics' side effects, if they occur, tend to be mild and digestive (such as gas or bloating). More serious effects have been seen in some people. Probiotics might theoretically cause infections that need to be treated with antibiotics, especially in people with underlying health conditions. They could ... cause unhealthy metabolic activities, too much stimulation of the immune system, or gene transfer (insertion of genetic material into a cell).
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Probiotics may occasionally cause a temporary increase in digestive gas, but beyond that they do not present any known risks for most people. However, individuals who are immunosuppressed could conceivably be at risk for developing a dangerous infection with the probiotic organism itself; at least one person taking immunosuppressive medications has died in this manner. 31
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Probiotics go to work in the digestive system helping people who can’t digest milk to get some benefit from yogurt. But they’re quickly killed off by stomach acid. So some yogurt manufacturers add tougher reinforcements that can survive.
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According to the Dairy Reporter, probiotics and the organic category of drinkable yogurt are the factors that may spur growth in the yogurt sector. ‘A mature US yoghurt market does not mean there is no room for growth, according to a new report, which identifies huge expansion possibilities particularly in the area of probiotic and prebiotic yoghurt products. The organic category and innovation in flavours and ingredients are ... set to be key drivers for growth, says the report Cultured Dairy Products, by Packaged Facts. Indeed, with consumer data revealing that those people who eat yoghurt eat it in large quantities, the new report suggests that if the US market capitalises on its growth potential, consumption rates in the nation could reach those of Europe, which is currently four to five times higher.’ (Source: The Dairy Reporter, October 25, 2007 — http://www.dairyreporter.com/news/ng.asp?id=71585)
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Most probiotics are bacteria similar to those naturally found in people's guts, especially in those of breastfed infants (who have natural protection against many diseases). Most often, the bacteria come from two groups, Lactobacillus or Bifidobacterium. Within each group, there are different species (for example, Lactobacillus acidophilus and Bifidobacterium bifidus), and within each species, different strains (or varieties). A few common probiotics, such as Saccharomyces boulardii, are yeasts, which are different from bacteria.
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