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Probiotic Functional Dairy Foods
M. Seethalakshmi
I.
INTRODUCTION
S
CIENTIFIC progress in nutrition, medical and food sciences is having an increasingly profound impact on
consumer’s approach to nutrition. An increasing amount of scientific evidence confirms that many chronic
diseases such as cancer, osteoporosis, coronary heart disease and hypertension are connected to an
unbalanced diet. The diet health message has reached consumers and the food industry. Consumers are
beginning to believe that diet has powerful influence on health and wellbeing. Progress in food processing and
biotechnology has enabled the food industry to create food with special characteristics and in addition to
disease prevention, the role of food as on agent for improving health has been proposed. New terms, such as
“functional” or “health foods” have been created to describe food products with special characteristics. Such
foods contain physiologically active components effective in preventing or treating disease and aid in
promoting optimal health (Malik et al., 2011).
During the last two decades consumer demands in the field of food consumption has changed considerably.
Consumers increasingly believe that food contributes directly to their health. Today foods are not intended
only to satisfy hunger and prove necessary nutrients but also prevent nutrition related diseases and improve
physical and mental well being of the consumer. In this regard functional foods play an outstanding role.
Foods which promote health beyond providing basic nutrition are termed as functional foods. These foods
have potential to improve health in ways not anticipated by traditional nutrition science. The term functional
food refers to a food that has been modified or value-added (Doyon and Labrecque, 2008). A major worldwide trend is increased interest in healthy foods that are targeted specific health problems and foods that
improve the health and well being of individuals (Klont, 1999; Fooks and Gibson, 2002). Significant strategy in
the development of functional foods evolves increasing the levels of specific nutraceuticals that are known to
have health benefits. This can be through enhancement of levels of the desired component that is inherent in
the food or by fortification of food products with functional ingredients such as, dietary fibre, antioxidants,
natural isoflavone, plant sterol/ stanols, other phytochemicals or phytonutrients, bioactive peptide, omega -3
PUFA and probiotics and/ or prebiotics, minerals and vitamins, etc., which are having pivotal physiological
and nutritional role in human
Milk is often considered as a functional food since it contains a variety of bioactive compounds. It is because
of its chemical composition and structural properties, milk is also a good vehicle to formulate functional foods.
Milk products contain a very high content of calcium, certain proteins, peptides, conjugated linoleic acid,
sphingolipids, butyric acid, etc. Their functionality can be enhanced by probiotics, prebiotics, fibre, omega-3
polyunsaturated fatty acids, soy protein, antioxidants, plant sterols, lutein etc. Over the last few decades, the
consumption of probiotic based products has increased considerably as a preventing measure for the effective
management of various diseases. Advances in food science and technology have placed the food industry in
the challenging position of addressing growing consumer awareness of healthy probiotic foods.
II.
PROBIOTICS, PREBIOTICS AND SYNBIOTICS
Probiotics is “a preparation or a product containing viable, defined microorganisms in sufficient numbers,
which alter the intestinal micro flora by implantation or colonization in a compartment of the host and by that
exert beneficial health effects in this host” (Fuller, 1997; Cwery and Crow, 2003).
M.Seethalakshmi,Professor of Dairying, Faculty of Agriculture and Animal Husbandry, Gandhigram Rural Institute - Deemed University, Gandhigram,
TamilNadu, E.mail: seethagri@gmail.com
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Probiotics are defined as “live microorganisms, which when consumed in adequate numbers, confer a
healthy beneifit on the host”. Lactic acid bacteria and bifidobacteria, the most widely studied and employed
bacteria within the probiotic field, are normal components of the intestinal micro flora and have a long
tradition of safe application within the food industry. Among probiotics, milk products are the key sector and
accounted for about 56% of the total functional foods in the world in 2004. The main markets of milk
probiotics are Scandinavian countries, Netherlands and Switzerland, while Greece, France and Spain can be
considered as developing markets (Sumona et al., 2012).
Prebiotics are non-digestable oligosaccharides (NDO) used as food ingredients to modify the composition
of endogeneous gut micro-flora and more specifically defined as “a non digestible food ingredient that
beneficially affects the host by selectively stimulating the growth and/or activities of one or a limited number
of bacteria in the colon, and thus improves host health” (Gidson and Roberfroid, 1995). To be an effective
prebiotics, it must (i) neither be hydrolyzed nor absorbed in the upper part of the GIT (ii) have a selective
fermentation such that the composition of the large intestinal microbiota is altered towards a healthier one
and (iii) induce luminal or systemic effects that are beneficial to the host (Gibson and fuller, 1998). The most
effective prebiotics identified are oligofructose and inulin. Other effective growth enhancers are GOS,
lactulose, lactitol, lactosucrose, etc.
Synbiotics is where probiotics and prebiotics are used in combination, to manage microflora due to the
potential synergy between them and foods containing a combination of these ingredients are often referred to
as symbiotic foods. This improves the survival and the implantation of live microbial dietary supplements in
the GIT, and selectively stimulates the growth and / or by activating the metabolism of one or a limited
number of health- promoting bacteria (Gibson and Roberfroid, 1995; Rastall et al., 2000; Ratstall and Maitin,
2002).
III.
HEALTH BENEFITS OF PROBIOTICS
“Probiotics drinks bring a smile to your face”. This is now proven by scientific studies indicating numerous
health benefits. It is essential that products sold with any health claims meet the criterion of a minimum
concentration of probiotic bacteria of 106 cfu/ml at the expiry date. Recommended doses of some commercial
probiotic culture are shone in Table 2.
Strains
Table 2: Recommended Dose of Lactobacilli
Effective dose in cfu/ day
Lactobacilli casei shirota
6.5 x 109
Lactobacillus rhamnosus GG
109 - 1010
Lactobacillus plantarum
5 x 108
Lactobacillus acidophilus NCFB 1745
3 x 1011
Lactobacillus reuteri
1 x 108 - 1011
Lactobacillus rhamnosus D SM 6594
16 x 109
(Source: Bhadoria and Mahaparta, 2011)
Potential uses of probiotics include improvement of intestinal balance of microflora, gastrointestinal
disorders, inflammatory disease control, treatment and prevention of allergies, cancer prevention, immune
stimulation, reduction in respiratory diseases and so on. Such effects could justify the addition of not only
single but potentially several probiotics to commonly consumed foods, which could achieve population-wide
health benefits.
Nowadays, energy boosters are coming up in the probiotics drinks category, which are specifically
designed to provide additional benefits like being low in fat, enhancing memory, improving vitality and
numerous other benefits. Such functional drinks may contain specially selected and studied ingredients
including Spirulina, Clorella, Echinacea, Astragalus, wheat grass, ginseng, green tea etc.
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Health Benefits of Probiotics
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(Source: Aparna Sudhakaran, 2012)
IV.
GLOBAL SCENARIO OF PROBIOTIC FUNCTIONAL DAIRY PRODUCTS
The world market for functional foods is growing at a rate of 15 to 20% per year. It covers a range of foods
such as health foods, structural foods, nutrient foods, sport foods, energy foods, fitness foods etc. the focus on
functional foods with consumer orientation started in 1990. Jappan is the leader for functional foods and is
often credited with the creation of functional foods. It is only nation, which has legally introduced functional
foods under FOSHU (Foods for Specifed Health Use). More than three hundred companies are involved in their
development and it accounts for 5% of the total Japanese market (Broek, 1993). Besides the beverages, the
Japanese have started marketing of near water products supplemented with vitamins and fibre. European
market is dominated by dairy products, beverages and probiotic yoghurts (Hilliam, 1998). Keeping in view the
increasing number of elderly people, increasing occurrence of diet related diseases; reduced quality of
traditional diet, Japan has come out with FOSHU. Kumomura, 2001 has reported the systematic approach
attempts in FOSHU regarding consumer education, informative labeling and describing foods for different
health condition.
The market for fermented dairy products with probiotic bacteria has been successful in Europe, which is
larger than that for probiotics sold in capsules, sachets, and other pharmaceutical forms. Yoghurt-type drinks
are the fastest-growing product category, but the diversity of probiotic food application is not limited to milkbased products only. The most popular format however is the daily dose drinks i.e a single serving of 65 – 125
ml which is suppose to contain an effective dose of bacteria. The US market is becoming much more open
minded in terms of alternative therapies including in probiotics. There is a desire to take control of health
matters including gaining a greater understanding of disease process, treatment aspects, and preventing or
health promoting measure. Yoghurts, kefir and culture drinks represent the major categories however many
more probiotic foods available are in the world market (Kunal Gawai et al., 2012).
V.
PROBIOTIC PRODUCTS RANGE AVAILABLE IN INDIA
In India, the most easily and widely available fermented milk product is dahi and nowadays probiotic dahi
has been made available in the market by major manufactures like Amul, Nestle, Danone and Mother dairy.
Drinkable probiotic products range like lassi and cultured butter milk are also available. Probiotic cultured
butter milk contains different microorganisms besides the lactic starter cultures such as L.rhmanosus GG,
L.rhmanosus 271, L.casei and with L.acidophillus alone or together with Bifidobacterium spp.
Gujrat cooperative milk marketing federation ltd. was first to launch a probiotic product, i.e. probiotic ice
cream, under the Amul brand. Later on several other probiotic fermented milk products like profile dahi,
probiotic lassi and Flavyo fruit yoghurt in different flavours were added to the Amul basket. Mother dairy,
Delhi has entered the probiotics categories with the launch of mother dairy ‘b-Activ’ probiotics curd and lassi,
‘b-Activ’ plus curd and “Nutrifit’ probiotic. One year after setting up shop in India on its own French firm
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Danone has said its priority is to strengthen itself in the metros. Apart from the selling dahi and flavoured
yoghurt, Dannone also has joined venture with Japanese firm Yakult in India marketing probiotic dairy
products (India live, 2011).
Nestle’s LC1, available either as a set cultured milk or as a drinking product, contains the lactobacillus
acidophilus strain LA1. On the basis of human studies, i.e it helps the body protect itself. Yakult- Danone India
has launched Yakult that contains more than 6.5 billion L.casei strain Shirota in a small 65 ml bottle. Besides
Delhi its available in most parts of north India.
Dairy Science College, AAU, Anand is first in India to deposit two Indian probiotic culture i.e L.belveticus
MTCC 5463 and L.rhamnosus MTCC 5462 as a patent deposit at international culture Depository at IMTECH,
Chantigarh. Several probiotic and synbiotic products in the form of set Dahi, Stir dahi. Raita, Lassi or Butter
milk have been developed using these culture (Prajapati, 2011).
The acceptability probiotic product is well supported by the fact that fermented and cultured dairy
products are traditionally consumed in India. However, the challenge for probiotic lies in its distribution
channel as the product carries live organisms that have to be preserved in specific numbers till final
consumption.
VI.
M ARKET OF PROBIOTICS
Functional dairy products with probiotics are entering the Indian market with major players like Yakult,
Danone, Nestle, Amul and Mother Dairy launching more health drinks and yoghurts in the country (Raja and
Arunachalam, 2011). The market for products containing probiotics is expected to grow as Indians become
more conscious and increasingly demand natural, healthy ingredients in foods. Probiotic drinks are being
currently marketed in big cities. Rural areas are also now being penetrated by systematic marketing strategies
to increase awareness of the country people and to educate them about benefits of probiotics.
The most commonly found commercial probiotic drinks for human consumption are found in the form of
probiotic drinks, fluid yoghurt, cultured butter milk and special milk with probiotic supplement with or
without fruit juice. Microbial cultures for probiotic drinks are being imported mainly from Europe and United
States, where this segment has registered tremendous success. Probiotic products are gaining acceptance
mostly in urban areas as they are better connected to information network market is big, but difficult to reach,
since cold storage and cold distribution chains are underdeveloped, especially in the rural areas.
According to a recent market research report, the global probiotics market generated US$ 15.9 billion in
2008 and is expected to be worth US$ 32.6 billion by 2014 with a compound annual growth rate of 12.6%
from 2009 to 2014(Anon, 2009a). The probiotic product industry in India is estimated worth Rs.20.6 million
with a projected annual growth rate of 22.6% till 2015 (ICMR-DBT, 2011). A report in functional food weekly
states that around 30% of the global population buys probiotic dairy foods on a regular basis, representing a
major part of the US$ 85 billion global functional foods market, of which the US, Western Europe and Japan
account for over 70% (Anon, 2009b). even though India is the highest milk producing country, the per capita
consumption of dairy products is the highest in European union (290 kg/ capita), while the world average was
103 kg/ capita in 2009. However, in case of fermented milk products industry, China achieved highest (22.5%)
growth, while US registered 4.7% growth in year 2009 (IDF, 2010).
VII.
CONCLUSION
Modern societies in India are increasingly interested in improving personal health therapy foods capable of
preventing illnesses. Dahi/ Yoghurt occupy a predominant role in the daily diet of majority of Indian
population since time immemorial. Producers and marketers of cultured milks are making every effort to keep
them growing through product development and packaging innovations while delivering a best for all
delicious Dahi/ Yoghurt with a tinge of traditional aroma. This is easily suited for daily consumption (Kunal
Gawai et al,. 2012).
The Indian probiotic market presents a thriving scenario in the future. Increasing awareness and rural
penetration of products would be a wining proposal. Excellent growth oppurtunities exist for domestic and
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foreign companies to take advantage of the prevailing situation in probiotic products health and wellness
market.
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