Should yoghurt cultures be considered probiotic?

被引:196
作者
Guarner, F [1 ]
Perdigon, G
Corthier, G
Salminen, S
Koletzko, B
Morelli, L
机构
[1] Univ Barcelona, Hosp Gen Valle Hebron, Digest Syst Res Unit, Barcelona, Spain
[2] Univ Nacl Tucuman, Fac Bioquim Quim & Farm, Ctr Referencia Lactobacilos, Cerela, RA-4000 San Miguel De Tucuman, Tucuman, Argentina
[3] INRA, Unite Ecol Physiol Syst Digest, Jouy En Josas, France
[4] Univ Turku, Funct Foods Forum, Hlth Biosci Program, SF-20500 Turku, Finland
[5] Univ Munich, Munich, Germany
[6] Univ Cattolica Sacro Cuore, Fac Agr, Ist Microbiol, Piacenza, Italy
关键词
bacteria; functional food; probiotic definition; market regulation;
D O I
10.1079/BJN20051428
中图分类号
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号
100403 ;
摘要
Probiotics are live micro-organisms that when administered in adequate amounts confer a health benefit on the host. Consumption of yoghurt has been shown to induce measurable health benefits linked to the presence of live bacteria. A number of human studies have clearly demonstrated that yoghurt containing viable bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii sp. bulgaricus) improves lactose digestion and eliminates symptoms of lactose intolerance. Thus, these cultures clearly fulfil the current concept of probiotics.
引用
收藏
页码:783 / 786
页数:4
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