Functional probiotic foods development : trends, concepts, and products

Functional foods offer positive effects on health beyond basic nutrition. Functional foods are considered to promote optimal health and help reducing the risk of illness. The Food and Drug Administration regulates the functional foods claims that manufacturers can make about nutrient content, effects on disease, health, or body function. Probiotics are live microorganisms, which exert positive health effects when consumed in sufficient amounts. According to a definition given by the International Scientific Association for Probiotics and Prebiotics (ISAPP), probiotics are "Live microorganisms that, when administered in adequate amounts, confer a health benefit on the host" [1]. Microorganisms, such as Lactobacillus rhamnosus GG, L. reuteri, bifidobacteria, and certain strains of L. casei or the L. acidophilus group, have been characterized for their probiotic properties, and they are commonly used in probiotic foods, particularly fermented milk products. Several other microorganisms, including Escherichia coli strain Nissle 1917, Enterococcus faecium SF68, and Saccharomyces boulardii, have shown therapeutic applications. Well documented health benefits attributed to probiotic microorganisms include modulation of the intestinal microflora, immune system boosting, and alleviation of complaints due to lactose intolerance.