Examine the functionality of probiotics.

Functional foods incorporate probiotic bacteria and have potential for improving the quality of life. Such foods already constitute a rapidly growing market in the European Union. Europe has traditionally had a leading position in the probiotic market. But while many probiotic products are on the market, their impact on human health still has to be well-documented in order to establish and maintain consumer confidence in them.

The goal of one European research project is to document the effects of probiotic products. Researchers are selecting strains of bacteria for their investigations. Six have been chosen for pilot-scale clinical trials: Lactobacillus johnsonii LJ-1, L. paracasei F19, L. GG (L. rhamnosus ATCC 53103), L. salivarius LM2-118, L. crispatus M247 (cog+) and Bifidobacterium lactis Bb-12. In addition, Lactococcus lactis MG1363, L. crispatus M05 (cog-) and Streptococcus thermophilus will be used as reference materials.

In children, these foods tend to balance atopic eczema and intestinal disturbances. For the most part, the foods protect and treat infantile diarrhea. In addition, researchers want to study intestinal integrity using healthy adults and those with irritable bowel syndrome.

Plasmid stability, chromosomal profiling and nucleotide sequences have been demonstrated. Other probiotic strain properties, such as immunodominance, adhesion on cell lines, and mucin and human biopsies are being studied. The fermentative properties are also being investigated. It is important to produce nicely flavored products with a high survival rate of probiotic bacteria.

This research will substantiate the real clinical value of probiotic products with regard to how they manage intestinal disorders and immune enhancement. Results will be based on the outcome of clinical testing in progress. This effort is also of the utmost importance in supporting the outcome of clinical testing. In vitro tests will offer an value-added perspective when they are compared with clinical experiments.

Further information. Tiina Mattila-Sandholm, VTT Biotechnology and Food Research, PO Box 1501, FIN-02044-VTT, Espoo, Finland; phone: [phone]; fax: [phone]; email: [e-mail].