Probiotics

Probiotics

Article Type: Food facts From: Nutrition & Food Science, Volume 39, Issue 4

For the first time, scientific evidence has been obtained on how probiotics affect the activity of our genes in the gut wall. These vital results give insight into the mechanism by which probiotics can affect the immune response. The study was carried out by a group of scientists from Top Institute Food and Nutrition, and working in Maastricht University, NIZO Food Research, Wageningen UR and Radboud University Nijmegen.

In a randomised, double-blind, placebo-controlled, crossover study, healthy volunteers ingested either live probiotic cells (Lactobacillus plantarum), inactivated cells of the same probiotic, or a placebo. Gene expression analysis of biopsies from the duodenum has shown clearly the effect of the live probiotic on cellular processes. These processes activate the immune system enabling it to play its protective role (the immune response).

The results of this study were published in an article in the Proceedings of the National Academy of Sciences (PNAS Online Early Edition). Professor Michiel Kleerebezem explains that the molecular mechanisms of probiotics are largely unknown. The multidisciplinary approach of TI Food and Nutrition, in which food technologists, gastroenterologists and microbiologists work closely together, provided the opportunity to study the molecular mechanisms of probiotic activity in healthy adults. Gene expression analysis has enabled the scientists to demonstrate the direct effects of probiotics on the intestinal mucosa. Using the database and bioinformatics expertise built up in the Nutrigenomics Consortium, which is also part of TI Food and Nutrition, they identified patterns of gene expressions in the epithelial cells that are the trigger mechanism for immune tolerance. This is the first scientific evidence in humans of the mechanism by which probiotics influence the immune system.

TI Food and Nutrition is a leading international institute for food and nutrition research. Operating as a public-private partnership, TIFN carries out long-term strategic research to enhance innovation in the food industry in developing and producing safe, healthy and tasty foods. The partners are CSM, DSM, FrieslandCampina, Groningen University/University Medical Centre Groningen, Unilever, Maastricht University, NIZO Food Research, NZO, TNO, VION and Wageningen University and Research Centre.