Exam 2 Flashcards
What can probiotics do for you?
• Help your immune system function properly
• Aid digestion by breaking down some of
the food we can’t digest
• Keep harmful microorganisms in check
• Produce vitamins and aid in nutrient absorption
What are prebiotics?
Substrates that are selectively utilized by host microorganisms conferring a
health bene t. Simply put, they are food for bene cial microbes that live on or in us
Prebiotics dietary fiber?
Most prebiotics are dietary bers, but not all
dietary bers are prebiotics.
What do you
look for on the label for a prebiotic?
The word ‘prebiotic’ is seldom used on the label. Look for: • Galactooligosaccharides (GOS) • Fructooligosaccharides (FOS) • Oligofructose (OF) • Chicory ber • Inulin
Prebiotics have the potential to:
• Improve digestive function (bowel regularity)
• Support the body’s natural defenses
• Improve mineral absorption
• Help regulate your desire to eat, energy
balance, and glucose metabolism
Prebiotics in food
Some prebiotics (oligofructose and inulin) can be found
in onions, garlic, bananas, chicory root, Jerusalem
artichokes, but typically are present at low levels. Prebiotics may be added to yogurts, infant formula, cereals, breads, biscuits/cookies, desserts or drinks.
Try to get at least 5 grams everyday
Probiotic dose?
The dose should match studies
demonstrating their benefit(s), which typically ranges from 100 million – 10+ billion cfu/dose.
What to look for on a product label:
Microbe. What probiotic microbe is inside? The genus, species and strain should be specified,
such as Bifidobacterium lactis Bb‐12.
CFU (Colony Forming Units). How many live microorganisms are in each serving or dose through
the expiration date (not at time of manufacture)?
Suggested serving size. How much do I take?
Health benefits. What health benefits are claimed for this probiotic? If claims seem too good to
be true, they most likely are.
Proper storage conditions. Where do I keep it to ensure maximum survival of the probiotic?
(Although in general refrigeration in a dry environment promotes stability, not all probiotics
need to be refrigerated to remain stable.)
Corporate contact information. Who makes this product? Where can I get more information or
report any product‐related problems I am experiencing?
What makes a good prebiotic?
- Resistance of the prebiotic to degradation by mammalian enzymes, absorption or hydrolysis;
- A selective stimulation of the growth and/or activity of beneficial indigenous microorganisms;
- A demonstrable beneficial health effect.
When is an ingredient NOT a prebiotic?
When it is fermented but not selectively so. To be selectively fermented, only a small number of beneficial
bacteria should metabolise the prebiotic – not a large number of microbes with ill-defined, or no, health
effects. There should also be an absence of undesirable side effects such as excessive gas in the gut.
Are prebiotics dietary fibre?
Both fibre and prebiotics are typically non-digestible carbohydrates, and both are
fermented by gut bacteria. However, a prebiotic differs from fibre in that it needs to be selectively used in the
gut – by only beneficial members of the existing gut microbial community. Some manufacturers refer to
prebiotics as fibre, because the latter is more familiar to consumers.
Most widely researched gut bacteria?
lactobacillus, bifidobacterium, streptococcus, and the yeast saccharomyces boulardii
Two types of fungi
Molds and yeasts (unicellular)
Foods high in protein offer a _____
buffering effect so microorganisms are able to live and grow in the food even if the pH is low
Poising effect
prevents a change in the redox potential of the food in spite of the oxygen level changing such as sugars
HACCP is on the top of the pyramid whats underneath it/
SSOPs (sanitation standard operating procedures
Spoilage organisms
Organisms”that”are”responsible”for”deleterious”alterations “in”a”
food’s”appearance,”texture,”or”flavor
Characteristics of Protozoa
Living”vertebrate”host”required”to”complete”a”complex”lifecycle”
- Cryptosporidium
• Toxoplasma
• Giardia(
Characteristics of Molds
Most"associated"with"food"are"non" pathogenic,"however,"molds"can" produce"potent"toxins"" " 20#to#30%#of#World’s#food#supply#is# lost#to#fungal#spoilage#(really?)# "##Can#produce#mycotoxins# """Can"produce"antibiotics
Characteristics of Yeasts
” Easily killed by heating, for example 58˚C (136˚F)
for 15 minutes
“ Ferment sugars to alcohol and CO2
“ Several food uses
• Serotype:
based”on”antigens”that”occur”on”the”surface”
Strain:
closely”related”(genetically)
Bacterial growth curve
Lag (flat line), log (increasing), stationary (flat), decline
Top Five bacteria that lead to illness
Norovirus • Salmonella • Clostridium"perfringens • Campylobacter • Staphylococcus"aureus"(Staph)"