Détail de la notice
Titre du Document
The role of probiotic cultures in the control of gastrointestinal health
Auteur(s)
ROLFE R. D. ; ROBERTS Susan B. (Editeur scientifique) ; HEYMAN Melvin B. (Editeur scientifique) ; ...
Corporation(s) du ou des auteurs
American Society for Nutritional Sciences USA (Commanditaire)
Résumé
the use of probiotics to enhance intestinal health has been proposed for many years. Probiotics are traditionally defined as viable microorganisms that have a beneficial effect in the prevention and treatment of specific pathologic conditions when they are ingested. There is a relatively large volume of literature that supports the use of probiotics to prevent or treat intestinal disorders. However, the scientific basis of probiotic use has been firmly established only recently, and sound clinical studies have begun to be published. Currently, the best-studied probiotics are the lactic acid bacteria, particularly Lactobacillus sp. and Bifidobacterium sp. However, other organisms used as probiotics in humans include Escherichia coli, Streptococcus sp., Enterococcus sp., Bacteroides sp., Bacillus sp., Propionibacterium sp. and various fungi. Some probiotic preparations contain mixtures of more than one bacterial strain. Probiotics have been examined for their effectiveness in the prevention and treatment of a diverse spectrum of gastrointestinal disorders such as antibiotic-associated diarrhea (including Clostridium difficile-associated intestinal disease), infectious bacterial and viral diarrhea (including diarrhea caused by rotavirus, Shigella, Salmonella, enterotoxigenic E. coli, Vibrio cholerae and human immunodeficiency virus/ acquired immunodeficiency disorder, enteral feeding diarrhea, Helicobacter pylori gastroenteritis, sucrase maltase deficiency, inflammatory bowel di
Editeur
American Society for Nutritional Sciences
Type du document
Conférence : American Society for Nutritional Sciences Annual Meeting, Washington, D.C., USA, 1999-04-17
Identifiant
ISSN : 0022-3166 CODEN : JONUAI
Source
The Journal of nutrition A. 2000, vol. 130, SUP, pp. 396S-402S [bibl. : 1 p.1/2]
Langue
Anglais
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