S C I E N T I F I C

S T A T U S

S U M M A R Y

Probiotics
This Scientific Status Summary addresses the scientific basis of the hypothesis that consumption of probiotics can positively influence human health. Product and regulatory issues are also briefly addressed.
A PUBLICATION OF THE INSTITUTE OF FOOD TECHNOLOGISTS’ EXPERT PANEL ON FOOD SAFETY AND NUTRITION

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robiotics are defined as live microbial food ingredients that have a beneficial

effect on human health (Salminen et al., 1998). The concept of probiotics evolved at the turn of the 20th century from a hypothesis first proposed

These include Bengmark (1998), Elmer et al. (1999), Fonden et al. (1999), Holzapfel et al. (1998), Lee et al. (1999), Naidu et al. (1999), Salminen et al. (1996), Sanders (1998a), Sanders and Huis in’t Veld (1999), and Tannock (1999a).

by Nobel Prize winning Russian scientist Elie Metchnikoff (Bibel, 1988), who suggested that the long, healthy life of Bulgarian peasants resulted from their consumption of fermented milk products. He believed that when consumed, the fermenting bacillus (Lactobacillus) positively influenced the microflora of the colon, decreasing toxic microbial activities. The historical association of probiotics with fermented dairy products, still true today, stems from these early observations. Investigations in the probiotic field during the past several decades, however, have expanded beyond bacteria isolated from fermented dairy products to those of intestinal origin. The probiotic bacteria most commonly studied include members of the genera Lactobacillus and Bifidobacterium. Saccharomyces boulardii, (McFarland et al., 1994), Escherichia coli (Kruis et al., 1997) and Enterococcus strains are used as probiotics in non-food formats. Many probiotic strains have been identified, studied, and commercialized (Table 1). Probiotic-containing products