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Probiotics 2 [electronic resource] : Applications and practical aspects /
R. Fuller 1.1 DEVELOPMENT OF COMMERCIAL PREPARATIONS The history of the probiotic effect has been well documented many times previously (see e.g. Bibel, 1982; Fuller, 1992). The consumption of fermented milks dates from pre-biblical times but the probiotic concept was born at the end of the last century with the work of Metchnikoff at the Pasteur Institute in Paris. In the century that has elapsed since Metchnikoff's work, the probiotic concept has been accepted by scientists and consumers throughout the world. Attempts to refine the practice from the use of traditional soured milks to preparations containing specific micro organisms have occupied the thoughts and endeavours of scientists in many different countries. But, in spite of the large amount of effort expended in attempting to explain and define the effect, it has to be admitted that little is known of the way in which probiotics operate. There are likely to be several different mechanisms because it seems highly improbable that a mode of action that explains resistance to microbial infection will also hold true for improved milk production or alleviation of lactose malabsorption.
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| Format: | Texto biblioteca |
| Language: | eng |
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Dordrecht : Springer Netherlands : Imprint: Springer,
1997
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| Subjects: | Life sciences., Nutrition., Animal anatomy., Life Sciences., Animal Anatomy / Morphology / Histology., |
| Online Access: | http://dx.doi.org/10.1007/978-94-011-5860-2 |
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Life sciences. Nutrition. Animal anatomy. Life Sciences. Animal Anatomy / Morphology / Histology. Nutrition. Life sciences. Nutrition. Animal anatomy. Life Sciences. Animal Anatomy / Morphology / Histology. Nutrition. |
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Life sciences. Nutrition. Animal anatomy. Life Sciences. Animal Anatomy / Morphology / Histology. Nutrition. Life sciences. Nutrition. Animal anatomy. Life Sciences. Animal Anatomy / Morphology / Histology. Nutrition. Fuller, R. editor. SpringerLink (Online service) Probiotics 2 [electronic resource] : Applications and practical aspects / |
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R. Fuller 1.1 DEVELOPMENT OF COMMERCIAL PREPARATIONS The history of the probiotic effect has been well documented many times previously (see e.g. Bibel, 1982; Fuller, 1992). The consumption of fermented milks dates from pre-biblical times but the probiotic concept was born at the end of the last century with the work of Metchnikoff at the Pasteur Institute in Paris. In the century that has elapsed since Metchnikoff's work, the probiotic concept has been accepted by scientists and consumers throughout the world. Attempts to refine the practice from the use of traditional soured milks to preparations containing specific micro organisms have occupied the thoughts and endeavours of scientists in many different countries. But, in spite of the large amount of effort expended in attempting to explain and define the effect, it has to be admitted that little is known of the way in which probiotics operate. There are likely to be several different mechanisms because it seems highly improbable that a mode of action that explains resistance to microbial infection will also hold true for improved milk production or alleviation of lactose malabsorption. |
| format |
Texto |
| topic_facet |
Life sciences. Nutrition. Animal anatomy. Life Sciences. Animal Anatomy / Morphology / Histology. Nutrition. |
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Fuller, R. editor. SpringerLink (Online service) |
| author_facet |
Fuller, R. editor. SpringerLink (Online service) |
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Fuller, R. editor. |
| title |
Probiotics 2 [electronic resource] : Applications and practical aspects / |
| title_short |
Probiotics 2 [electronic resource] : Applications and practical aspects / |
| title_full |
Probiotics 2 [electronic resource] : Applications and practical aspects / |
| title_fullStr |
Probiotics 2 [electronic resource] : Applications and practical aspects / |
| title_full_unstemmed |
Probiotics 2 [electronic resource] : Applications and practical aspects / |
| title_sort |
probiotics 2 [electronic resource] : applications and practical aspects / |
| publisher |
Dordrecht : Springer Netherlands : Imprint: Springer, |
| publishDate |
1997 |
| url |
http://dx.doi.org/10.1007/978-94-011-5860-2 |
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AT fullerreditor probiotics2electronicresourceapplicationsandpracticalaspects AT springerlinkonlineservice probiotics2electronicresourceapplicationsandpracticalaspects |
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1756266742599909376 |
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KOHA-OAI-TEST:1954392018-07-30T23:21:14ZProbiotics 2 [electronic resource] : Applications and practical aspects / Fuller, R. editor. SpringerLink (Online service) textDordrecht : Springer Netherlands : Imprint: Springer,1997.engR. Fuller 1.1 DEVELOPMENT OF COMMERCIAL PREPARATIONS The history of the probiotic effect has been well documented many times previously (see e.g. Bibel, 1982; Fuller, 1992). The consumption of fermented milks dates from pre-biblical times but the probiotic concept was born at the end of the last century with the work of Metchnikoff at the Pasteur Institute in Paris. In the century that has elapsed since Metchnikoff's work, the probiotic concept has been accepted by scientists and consumers throughout the world. Attempts to refine the practice from the use of traditional soured milks to preparations containing specific micro organisms have occupied the thoughts and endeavours of scientists in many different countries. But, in spite of the large amount of effort expended in attempting to explain and define the effect, it has to be admitted that little is known of the way in which probiotics operate. There are likely to be several different mechanisms because it seems highly improbable that a mode of action that explains resistance to microbial infection will also hold true for improved milk production or alleviation of lactose malabsorption.1 Introduction -- 1.1 Development of Commercial Preparations -- 1.2 Factors Affecting the Response -- 1.3 Future Developments -- 1.4 Conclusions -- 1.5 References -- 2 Probiotics and Intestinal Infections -- 2.1 Introduction -- 2.2 Human Colonic Microbiota and Homeostasis -- 2.3 Infections of the Intestinal Tract -- 2.4 Attachment -- 2.5 Use of Probiotics against Intestinal Infections -- 2.6 Probiotics and Viral Infections of the Gastrointestinal Tract -- 2.7 Modulation of the Host Response to Infection -- 2.8 Effects of Probiotics in Infants -- 2.9 Prebiotics and Synbiotics -- 2.10 References -- 3 Antibiotic-Associated Diarrhoea: Treatments by Living Organisms given by the Oral Route (Probiotics) -- 3.1 Introduction -- 3.2 Antibiotic-Associated Diarrhoea and Pseudomembranous Colitis -- 3.3 Treatments by Living Organisms -- 3.4 Search for New Oral Treatments by Probiotics -- 3.5 Acknowledgements -- 3.6 References -- 4 Lactose Maldigestion -- 4.1 Introduction -- 4.2 Lactose Metabolism -- 4.3 Methods to Study Lactose Digestion -- 4.4 Digestion and Tolerance of Fermented Dairy Products in Lactose-Intolerant Subjects -- 4.5 Mechanisms for the Better Tolerance and Digestion of Lactose from Fermented Dairy Products -- 4.6 Clinical Applications of Probiotics or Fermented Milks in the Field of Lactose Maldigestion or Intolerance -- 4.7 Comments and Conclusions -- 4.8 References -- 5 Antimutagenic and Antitumour Activities of Lactic Acid Bacteria -- 5.1 Introduction -- 5.2 Antimutagenic Activity of Lactic Acid Bacteria -- 5.3 Antitumour Activity of Lactic Acid Bacteria -- 5.4 References -- 6 Stimulation of Immunity by Probiotics -- 6.1 Introduction -- 6.2 Microflora, Probiotics and Immunity -- 6.3 Endogenous Microflora -- 6.4 Morphology of Gut-Associated Lymphoid Tissue -- 6.5 Intra-Epithelial Lymphocyte Compartment -- 6.6 Lamina Propria Lymphocyte Compartment -- 6.7 Antigen Presentation in the Gut -- 6.8 Effector Response in the Gut -- 6.9 Modulation of Gut Functions by Immune Networks -- 6.10 Modulation of Cytokine Production by Probiotics -- 6.11 Modulation of Gut-Associated Lymphoid Tissue by Probiotics -- 6.12 Modulation of Macrophage Functions by Probiotics -- 6.13 Modulation of Resistance towards Salmonella Typhimurium by Probiotics -- 6.14 Modulation of Autoimmunity by Probiotics -- 6.15 Role of Probiotics in the Treatment of Human Infections -- 6.16 Pathogenic Potential of Probiotics -- 6.17 References -- 7 Probiotics in Cattle -- 7.1 Introduction -- 7.2 Baby Calves -- 7.3 Beef Cattle -- 7.4 Lactating Cows -- 7.5 Market Penetration of Probiotics -- 7.6 How do Probiotics Work in Cattle? -- 7.7 Conclusions -- 7.8 References -- 8 Intervention Strategies: The use of Probiotics and Competitive Exclusion Microfloras against Contamination with Pathogens in Pigs and Poultry -- 8.1 Introduction -- 8.2 Intestinal Flora and Gut Metabolism -- 8.3 Microflora and Colonization Resistance -- 8.4 Use of Probiotics -- 8.5 Use of Competitive Exclusion Microfloras in Poultry -- 8.6 Summary -- 8.7 References.R. Fuller 1.1 DEVELOPMENT OF COMMERCIAL PREPARATIONS The history of the probiotic effect has been well documented many times previously (see e.g. Bibel, 1982; Fuller, 1992). The consumption of fermented milks dates from pre-biblical times but the probiotic concept was born at the end of the last century with the work of Metchnikoff at the Pasteur Institute in Paris. In the century that has elapsed since Metchnikoff's work, the probiotic concept has been accepted by scientists and consumers throughout the world. Attempts to refine the practice from the use of traditional soured milks to preparations containing specific micro organisms have occupied the thoughts and endeavours of scientists in many different countries. But, in spite of the large amount of effort expended in attempting to explain and define the effect, it has to be admitted that little is known of the way in which probiotics operate. There are likely to be several different mechanisms because it seems highly improbable that a mode of action that explains resistance to microbial infection will also hold true for improved milk production or alleviation of lactose malabsorption.Life sciences.Nutrition.Animal anatomy.Life Sciences.Animal Anatomy / Morphology / Histology.Nutrition.Springer eBookshttp://dx.doi.org/10.1007/978-94-011-5860-2URN:ISBN:9789401158602 |