Probiotics are dietary supplements that have been used for centuries as natural components in health-promoting foods. More specifically, they are "live potentially beneficial microorganisms which when administered in adequate amounts provide a health benefit on the host." Lactic acid bacteria are the most common type of probiotics used in the food industry and have been used for many years because of their ability to convert sugars (including lactose) and other carbohydrates into lactic acid. By lowering the pH, they give the characteristic sour taste to fermented dairy foods such as yogurt. They also decrease the chance for pathogenic organisms to grow, thus providing many health benefits, such as preventing gastrointestinal infections and abdominal cramps. The most widely used probiotic bacteria are Lactobacillus and Bifidobacterium.
The rationale for the use of probiotics is that the body contains certain bacteria known as the gut flora. The body's naturally occurring gut flora fall out of balance under a wide range of circumstances, such as when exposed to antibiotics, drugs, excess alcohol, toxic substances, stress, or certain diseases. In these situations, the bacteria that work well with our bodies may decrease in number, allowing harmful bacteria to jeopardize our health.
Probiotics are often recommended by nutritionists and physicians after a course of antibiotics or as part of the treatment for gut-related fungal infections such as cadidiasis. The intake of probiotics has been associated with their beneficial effects on the immune system, such as improved disease resistance and diminished risk of allergies. Interest in probiotics in general has been growing; Americans' spending on probiotic supplements has nearly tripled in recent years.
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