Probiotic Bacteria and Plants

Probiotics are microorganisms, when consumed, give health benefits due to
improvement in the activity of gut microflora. Various health claims are associated
with probiotics e.g. modulation of the immune system, mitigation of lactose
intolerance, protection from infections and maintenance of healthy gut microflora.
They have also been demonstrated to be helpful in treating a wide range of illnesses,
including cancer, inflammatory bowel syndrome, diarrhea brought on by antibiotics,
and infantile diarrhea. Streptococcus, Bacillus, Enterococcus, Escherichia coli,
Bifidobacterium, Lactobacillus, and several strains of the fungus Saccharomyces are
significant probiotic bacterial genera. In fibrous parts of plants and probiotic bacteria,
the bacteriocins play a major synergistic antimicrobial role. Prebiotics are nondigestible
plant materials i.e., complex carbohydrates, fermented in the colon, thus
yield short chain fatty acids and energy, and enhance the growth of probiotics. Inulin
and fructans are important plant prebiotics. The indirect health benefits of prebiotics
are immunomodulatory characteristics, mineral absorption, cancer prevention, and
modulation of the metabolism of gut flora, and the prevention of constipation and
diarrhea. Many fruits, tuber crops, root crops as well as vegetables contain a huge
reservoir of prebiotic carbohydrates. The function of probiotic microbes in foods
includes modulation of the immune system, normalization of gastrointestinal activity,
and the inhibition of the growth of pathogenic microbes and harmful metabolites. The
function of prebiotic food material is to promote the growth of healthy bacteria in the
intestinal tract. This chapter highlights the potential need of probiotics and prebiotics in
our diet, and it also discusses their health benefits, mode of action, sources, food
applications, distinct types, and future perspectives.

Keywords: Bacteriocins, Fructans, Inulin, Metabolites, Probiotics, Prebiotics, Synergistic effect.