Probiotics: The Microscopic Allies Shaping Our Health

The term "probiotic" was first introduced in 1965 by Lilly DM and Stillwell RH, marking the beginning of a new era in nutrition and health. However, it wasn't until 2002 that the World Health Organization (WHO) officially defined probiotics as "living microorganisms that, when administered in adequate amounts, confer a health benefit on the host." Although they have always been present, it is only recently that we have begun to scientifically understand these microscopic allies, and we are still at the early stages of this journey. Let's briefly summarize what we know so far.

As a classic and indispensable method, let’s begin by exploring the etymology of probiotics. This takes us to the Greek origin of the term, where 'pro' and 'bios' combine to mean 'for life.' I believe I've hit the nail on the head, so let’s dive back into the topic.

Probiotics are most commonly found in fermented foods such as cheese, yogurt, pickles, and bread made with yeast. These foods are ancient and effective sources of probiotics. The first yogurts fortified with probiotic properties were introduced in Europe in the 1980s, and today, we encounter and consume a wide variety of probiotic products.

These invisible microorganisms are naturally delicate and have a short lifespan outside their natural habitat. The advent of Freeze-Dry technology has allowed us to extend their lifespan by putting them into a dormant state. As technology advances, the applications of probiotics continue to expand.

In terms of Benefit/Harm, bacteria can be broadly categorized into two groups: good and bad. Bad bacteria cause food spoilage and poisoning, while good bacteria, such as probiotics, positively contribute to our health. Probiotics play crucial roles in many bodily functions, and in return, they thrive in their comfortable environments—a mutually beneficial arrangement.

The key characteristics that distinguish good bacteria from bad are that they do not produce toxins, are not harmful to health, and are not pathogenic.

However, for good bacteria to be classified as probiotics, they must meet additional criteria. They must be resistant to stomach acid and bile salts, have the ability to reach and adhere to the intestines, continue to thrive in the body, destroy harmful bacteria, stimulate the immune system, and exhibit metabolic effects such as vitamin production and digestion of cholesterol and lactose. (These criteria also highlight the significant benefits of probiotics.) Importantly, these beneficial bacteria should not be resistant to antibiotics. Since bacteria communicate and share traits, antibiotic-resistant good bacteria could transfer this resistance to harmful bacteria, which would be detrimental to health. Therefore, it's crucial to maintain food safety and hygiene, even when dealing with beneficial bacteria.

In addition to the benefits I mentioned earlier, studies, particularly those involving infants, have shown that probiotics can help treat and prevent diarrhea, reduce colic pain, alleviate allergic and respiratory disorders, and strengthen the immune system.

Prebiotics (often considered the younger siblings of probiotics) are compounds that enhance the effectiveness of probiotics by promoting their growth and activity. Prebiotics help extend the lifespan of probiotics and improve their ability to colonize the gut. Products that combine probiotics and prebiotics are called "symbiotics," which is useful information when choosing probiotic products.

There are also various types of probiotics, each with different characteristics, effects, and benefits. The appropriate probiotic strain for a person depends on the desired outcome and the individual's age. With ongoing research, the integration of artificial intelligence and blockchain technology in the food industry, I believe we will see significant advancements in healthy living and nutrition in the near future. This serves as a prime example for those curious about what 'FoodTech' entails.

One particularly interesting area of study is psychobiotics, a branch of probiotics. Psychobiotics are microorganisms that interact with gut bacteria to provide mental health benefits, influencing the gut-brain connection. These bacteria produce many neurotransmitters, such as dopamine, serotonin, acetylcholine, noradrenaline, and GABA, which play key roles in brain function and mood regulation. Research suggests that psychobiotics can positively impact brain function, treat depression and anxiety, and help manage stress. In the future, we can expect significant advancements in personalized treatment processes in this area.

Lastly, it's worth noting that bacteria are contagious. There's a popular saying that "We are the average of the five people we spend the most time with," and when it comes to probiotics, this may be more true than we realize. Couples who have been together for many years often begin to resemble each other, both physically and mentally, due to shared environments, meals, and even bacteria. I've observed that this similarity is more pronounced in happy relationships. With this in mind, it might be fair to say that 'happiness is contagious,' with a nod to our bacterial companions.

Given that we host 10 times more bacteria than the total number of cells in our bodies, it's clear how important healthy nutrition and probiotics are for us. Small changes in our diet can lead to significant improvements in our overall well-being.