I came across an article about probiotics at this link (I hope it hasn't
already been posted):
http://www.the-scientist.com/yr2002/jul/research_020722.html
Here's the part about breastmilk and infant formula:
>>>He predicts, for example, that prebiotic additives aimed at fostering the
growth of certain intestinal microbes in bottlefed babies will find their
way into infant milk formulas within the next two years. The thinking behind
that proposal is that a breast-fed baby seems to get fast, dual protection
from intestinal disease by being rapidly colonized with bifidobacteria from
its mother, the growth of which is selectively favored by a bifidus factor
in her breast milk. Such babies seem to get a better head start in life:
There is evidence that their intestinal tracts are colonized faster than
those of Caesarian-born infants, and they have fewer gastrointestinal
infections than bottle-fed babies.14
The beneficial microbiota overwhelmingly dominate the intestinal ecosystems
of healthy babies. At weaning, the bifidobacteria lay first claim to the gut
habitat and alter its acidity, making it hostile to potentially harmful
species. Intriguingly, Reid's team has suggested the future possibility of
inoculating newborn infants with probiotics (because it is difficult to
artificially introduce new organisms into an established microbial
ecosystem)--the child might then enjoy lifelong protection with no need for
external replenishment of the probiotic strain.<<<
This bears repeating:
>>>(because it is difficult to artificially introduce new organisms into an
established microbial ecosystem)<<<
Doesn't this seem to say that adding probiotics to infant formulas won't
work very well?
Pat W
-----Original Message-----
From: Lactation Information and Discussion
[mailto:[log in to unmask]]On Behalf Of Valerie W. McClain,
IBCLC
Sent: Monday, September 23, 2002 6:28 AM
To: [log in to unmask]
Subject: Probiotics
I think before people go out and buy probiotics, they need to carefully
consider how this stuff is manufactured. Bifidobacterium is only found in
the human intestine. So this bacteria was originally harvested through
human
feces and then cloned. Thus we are being introduced to products that have
never been eaten by humans before this time. Of interest might be this
article by Marcio A.F. Belen of McGill University in Canada in Trends in
Food
Science & Technology written in 1999.
Valerie W. McClain, IBCLC
http://acd.ufrj.br/consumo/leituras/ld_tfst99mar.htm#toc3
Biotechnology and nutraceuticals
Biotechnology has a key role to play in this new industry. Traditionally,
the
application of biotechnology techniques in the food industry focused on the
major energy-providing foods, such as bread, alcohol, fermented starch,
yogurt, cheese, vinegar, and others. More recently, there has been increased
interest in biological! ly active non-nutritive ingredients (or components)
from natural products or foods [<A
HREF="http://acd.ufrj.br/consumo/leituras/#bib4">4</A>]. Major breakthroughs
have occurred and
enormous progress has been made during the past decade in all aspects of
genetic engineering and biotechnology. It has been given high priority by
researchers in the production of probiotics ( <A
HREF="http://acd.ufrj.br/consumo/leituras/#bib8">8</A>, <A
HREF="http://acd.ufrj.br/consumo/leituras/#bib9">9</A>, <A
HREF="http://acd.ufrj.br/consumo/leituras/#bib10">10</A>, <A
HREF="http://acd.ufrj.br/consumo/leituras/#bib11">11</A><A
HREF="http://acd.ufrj.br/consumo/leituras/#textbox1">Box 1</A>) and the
extraction of bioactive components by enzyme/fermentation technology as well
as genetic engineering technology. Changing values in society, for instance
with respect to recombinant DNA, and the growing need to explore all the
alternative food sources has made the use of this technique in the
production
of enzymes and of recombinant microorganisms attractive to the food industry
[<A HREF="http://acd.ufrj.br/consumo/leituras/#bib5">5</A>]. For example,
due to the shortage of calf rennet, the enzyme used in
cheese-making, the development of recombinant rennet and microbial chymosin
has been seriously undertaken to meet market demand [<A
HREF="http://acd.ufrj.br/consumo/leituras/#bib6">6</A>]. Recombinant DNA
methods are having a significant impact on enzyme technology applied to the
food industry. Some of the benefits include increased enzyme production
yields, improvement of thermostability and the ability to tolerate large pH
ranges. Genetic engineering has made it possible to isolate particular genes
coding for enzymes, from organisms whose genetics are unknown. Using in
vitro
recombination, these genes can be introduced into microorganisms that have
been used in food preparation for centuries. Genetic engineering methods
provide the opportunity to increase gene expresion and so affect product
yield. Enzymes may be produced more efficiently when cloned into a microbial
cell and should be p! roduced under highly controlled conditions [<A
HREF="http://acd.ufrj.br/consumo/leituras/#bib5">5</A>].
Nevertheless, in Germany, which has the largest food industry among the
members of the European Union, there is consumer distrust of genetically
modified organisms (GMO) [<A
HREF="http://acd.ufrj.br/consumo/leituras/#bib7">7</A>]. Information on how
biotechnology can affect
traditional methods of producing foods and beverages and the production of
nutraceuticals is thus desirable [<A
HREF="http://acd.ufrj.br/consumo/leituras/#bib1">1</A>].
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