Microbial characterization of probiotics–Advisory report of the Working Group “8651 Probiotics” of the Belgian Superior Health Council (SHC)
Identifieur interne : 000060 ( France/Analysis ); précédent : 000059; suivant : 000061Microbial characterization of probiotics–Advisory report of the Working Group “8651 Probiotics” of the Belgian Superior Health Council (SHC)
Auteurs : Geert Huys [Belgique] ; Nadine Botteldoorn [Belgique] ; Frank Delvigne [Belgique] ; Luc De Vuyst [Belgique] ; Marc Heyndrickx [Belgique] ; Bruno Pot [France] ; Jean-Jacques Dubois [Belgique] ; Georges Daube [Belgique]Source :
- Molecular Nutrition & Food Research [ 1613-4125 ] ; 2013-08.
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, delivery mode, 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.
Url:
DOI: 10.1002/mnfr.201300065
Affiliations:
- Belgique, France
- Province de Liège, Région de Bruxelles-Capitale, Région wallonne
- Bruxelles, Lille, Liège
- Université de Liège
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ISTEX:DDEA75C9E99AF6B7F564746141A4EAD156C5A2C9Le document en format XML
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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, delivery mode, 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.</div></front></TEI><affiliations><list><country><li>Belgique</li><li>France</li></country><region><li>Province de Liège</li><li>Région de Bruxelles-Capitale</li><li>Région wallonne</li></region><settlement><li>Bruxelles</li><li>Lille</li><li>Liège</li></settlement><orgName><li>Université de Liège</li></orgName></list><tree><country name="Belgique"><noRegion><name sortKey="Huys, Geert" sort="Huys, Geert" uniqKey="Huys G" first="Geert" last="Huys">Geert Huys</name></noRegion><name sortKey="Botteldoorn, Nadine" sort="Botteldoorn, Nadine" uniqKey="Botteldoorn N" first="Nadine" last="Botteldoorn">Nadine Botteldoorn</name><name sortKey="Daube, Georges" sort="Daube, Georges" uniqKey="Daube G" first="Georges" last="Daube">Georges Daube</name><name sortKey="De Vuyst, Luc" sort="De Vuyst, Luc" uniqKey="De Vuyst L" first="Luc" last="De Vuyst">Luc De Vuyst</name><name sortKey="Delvigne, Frank" sort="Delvigne, Frank" uniqKey="Delvigne F" first="Frank" last="Delvigne">Frank Delvigne</name><name sortKey="Dubois, Jean Acques" sort="Dubois, Jean Acques" uniqKey="Dubois J" first="Jean-Jacques" last="Dubois">Jean-Jacques Dubois</name><name sortKey="Heyndrickx, Marc" sort="Heyndrickx, Marc" uniqKey="Heyndrickx M" first="Marc" last="Heyndrickx">Marc Heyndrickx</name><name sortKey="Heyndrickx, Marc" sort="Heyndrickx, Marc" uniqKey="Heyndrickx M" first="Marc" last="Heyndrickx">Marc Heyndrickx</name><name sortKey="Huys, Geert" sort="Huys, Geert" uniqKey="Huys G" first="Geert" last="Huys">Geert Huys</name></country><country name="France"><noRegion><name sortKey="Pot, Bruno" sort="Pot, Bruno" uniqKey="Pot B" first="Bruno" last="Pot">Bruno Pot</name></noRegion></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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