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PROEUHEALTH - The Food, GI-tract Functionality and Human Health Cluster

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Consumer Platform > PROTECH
Nutritional enhancement of probiotics and prebiotics: Technology aspects on microbial viability, stability, functionality and on prebiotic function

Basically, the title of this project means: "Keeping the good bacteria alive and healthy so that they can keep you healthy"

In order for probiotic bacteria to do us good, most scientists agree that they must be alive and healthy when they reach our intestines. However, before they make it to your intestines probiotic bacteria have to contend with some fairly rigorous treatment. First they are grown, then frozen and/or dried, stored for a while before being mixed into foods, transported and stored again on shop shelves, and after all that must survive passage through the acid in our stomach and bile in our intestines after we eat them. During this, they must retain the healthy properties for which they were selected in the first place. So these probiotics have to be pretty tough! If you go down to your local food store and look for probiotics, you will most likely only find them in yoghurts and fermented milks. This is because current technology limits the variety of foods into which these bacteria can be incorporated and kept alive in high numbers. So what if you don't like yoghurt? How can you benefit from probiotics then?

In the PROTECH project, new production and formulation technologies are being developed that will allow probiotics to be incorporated into a variety of new foods. So we could soon be enjoying our probiotics in foods like breakfast cereals or museli bars as well as in yoghurt. Researchers in this project are also looking for new ways to produce probiotics so that they have even more vitality and improved effectiveness. This includes the development of new and unique prebiotics and synbiotics. The PROTECH project will therefore increase the range and quality of probiotic products available to all of us.


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