Page 9 - phytotherapy_ EBOOK_2025

Tissier claimed these bacteria could displace the proteolytic bacteria that cause diarrhea and recommended
their administration to infants suffering from it.

The term "probiotics" was introduced in 1965 by Lilly and Stillwell to define microbially derived factors that
stimulate the growth of other organisms, in contrast to antibiotics.

What are probiotics?

Probiotics are defined as "Live microorganisms which, when administered in adequate amounts, confer a
health benefit on the host." Species of Lactobacillus and Bifidobacterium are most commonly used, but the
yeast Saccharomyces cerevisiae and some E. coli and Bacillus species are also used. Lactic acid bacteria
(LAB), used for food fermentation for thousands of years, can serve a dual function as fermentation agents
and, potentially, as health-promoting agents. The term "probiotic" should strictly be reserved for live microbes
that have demonstrated a health benefit.

The primary bacterial genera targeted for stimulation are indigenous bifidobacteria and lactobacilli.

Bifidobacteria are thought to:

• Stimulate the immune system.
• Produce B vitamins and digestive enzymes.
• Reduce blood ammonia and cholesterol levels.

Lactobacilli are thought to:

• Aid lactose digestion in lactose-intolerant individuals.
• Reduce constipation and infantile diarrhea.

What are Prebiotics?

Prebiotics are "Non-digestible substances that provide a beneficial physiological effect for the host by
selectively stimulating the favorable growth or activity of a limited number of indigenous bacteria."

Prebiotics are dietary substances (mostly non-starch polysaccharides and oligosaccharides) that are poorly
digested by human enzymes. They nurture a select group of gut microorganisms, favoring the growth of
beneficial bacteria over harmful ones.

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