Probiotics and their extensive health benefits have overpowered the industry news blogs recently. This article appearing in Natural Products Insider magazine delivers comments from various scientific experts on research, regulatory guidance, and health claims. NutraSense carries Dr. Shahani’s brand of probiotics, manufactured by Nebraska Cultures, and is mentioned throughout.
The battle between good and evil is a concept most people can grasp, which is one reason why probiotics have enjoyed increasing popularity in the past five to 10 years. With digestive systems struggling to keep up with modern diets and lifestyles, the beneficial bacteria that work to preserve certain areas of the gastrointestinal (GI) tract have taken the stage as the next big thing in the nutrition and health markets.
Whether they knew it or not, the yogurt-eating populations were the early adopters of probiotic health; and it was yogurt that kicked started the focus on functional probiotic foods, as well as the use of specific or proprietary strains for either health or marketing benefits. Sure, probiotic supplements went around, but that market was always niche until more recently. According to BCC Research, of the $21.6 billion in global sales of probiotic ingredients and finished products in 2010, probiotic foods accounted for a dominating 91 percent ($19.6B), and supplements, at 6.4 percent ($1.3B), accounted for the next biggest chunk. The firm predicts 2015 global probiotics sales will reach $31.1 billion, a 7.8-percent compound annual growth rate (CAGR)—a 7.5-percent CAGR is expected for functional products, and a 9.6-percent CAGR for supplements.
“It’s true that probiotics have long been studied for digestive health, and that continued research supports their efficacy in this area,” said Peggy Steele, global business director for Danisco Health and Nutrition, who noted the researchers at Danisco’s dedicated health and nutrition center are bringing consistency and repeatability to the science in order to further establish the benefits. “In addition, we are bringing the same methodological approach to immune health benefits, which have been made difficult with the
regulatory interpretations of the available science.” She assured Danisco continues to publish the results of clinical trials in respected, peer-reviewed journals, including several publications in the last few years; more have been accepted this year and are awaiting publication, and additional studies are currently underway. “Newer areas where probiotics may provide a benefit—including oral health, urinary tract health and vaginal health—are also being evaluated.”
Isabelle Champié, global marketing director for Institute Rosell-Lallemand, agreed oral care and women’s health are burgeoning areas for probiotics, as are stress management, atopic dermatitis and general wellness. “There is a variable level of scientific documentation published for these conditions,” she said. “Immunity and stress by far have the most supportive scientific documentation, while the other health areas are more emerging, but research is growing quickly in those fields.”
While there is a wealth of research on the primary digestive health benefits of probiotics, digestive health also contributes in many ways to overall health and wellness by a variety of mechanisms, explained Tim Gamble, president and CEO of Nutraceutix.
Still, the probiotic evidence pool is filled largely by digestive studies, so the GI benefits will likely stay front and center, according to Michael Shahani, director of operations for Nebraska Cultures. In the digestive system, beneficial bacteria contribute to a healthy GI function by competing with potentially harmful bacteria in the intestines. However, you can’t just throw any old probiotic into the intestinal flora cauldron and expect all the promised benefits publicized. Champié explained strain specificity is critical because published clinical and pre-clinical data is based on research conducted on specific strains, and not all strains are equal. “By knowing the specific strains, formulators can use the scientific studies done on that strain to back up the benefits,” she said.
Albert Dahbour, chief sales officer at Wakunaga of America, explained different strains are thought to colonize in different parts of the body, notably in the intestines, and they also perform various functions based on their genus and species. “However, certain strains are classified in a unique genus (family) and species because of characteristics they exhibit,” he said, noting when you get down to the species level, different strains in the same genus will have some similar benefits. “More importantly, other aspects of Efficacy are equally important: strain source, strain type, acid resistance, heat resistance, stability, etc. Therefore, when formulating, companies should look at the complete picture of efficacy and not just strain specificity.”
Shahani advised strain specificity is important if you are making specific claims based on specific research done with a specific strain. “For example, Dr. Shahani’s® Lactobacillus acidophilus DDS-1 strain, manufactured by Nebraska Cultures, is supported by a large body of research,” he said. “It is unknown if other strains of L. acidophilus would have those exact characteristics and benefits. However, it is likely that many strains of a certain species will have at least some of the same characteristics.”
Gamble took a less rigid approach to strain specificity, reasoning it is important but, to-date, most research demonstrating the potential merits of individual strains does not usually rule out the possibility that other closely matching strains may deliver the same benefits of those shown in individual strain research. “Most commercially funded research is going to focus on that provider’s strains, and exclude testing and/or documentation and publication of third-party strains, for obvious cost and competitive
reasons,” he explained, but added strain-specific research is important. “Historically, in a sense, benefits have been a bit generalized. As the library of conducted research continues to flesh out, we should see new research working hard to identify more precise mechanisms of action and the contributions to health that will bring strain-specific benefits into stronger focus.”
Kevin Mehring, global business director from Danisco, agreed with the mantra “all strains are not equal,” citing the specificity of the research. “Determining which strains are effective and at what levels is an important component of our ongoing research program,” he said. “But simply demonstrating the efficacy of a strain is not enough. To deliver the specific health benefit, the dose must meet or exceed that used in the clinical studies.”
This issue of dose and delivery is important for formulators of probiotic-based products, especially functional foods. Unlike other natural products ingredients, probiotics are living microorganisms and are measured in unique ways. Like an army of health soldiers, probiotics are counted, with many products labeling the total number of bacteria alive at time of manufacture. A common unit of measure for this has been colony-forming units (CFUs). “Unfortunately, historical research and even store shelves don’t reveal much in terms of just how much of a given probiotic should be consumed to achieve desired results,”
Gamble said, pointing out the increased CFU counts on labels in recent years has had more to do with marketing competition than research.
However, Shahani reasoned it is pretty clear that at least 1 billion probiotic bacteria need to be ingested to achieve a benefit. “We recommend 5 to 10 billion CFU/d as a maintenance dose, twice that for someone recovering from food poisoning or antibiotic therapy,” he said. For formulators, he warned manufacturing processes can affect the potency of probiotic products significantly. “It is possible to kill all the bacteria in processing if proper steps aren’t taken,” he explained, noting certain processes such as tableting can easily kill probiotic bacteria. “It is important to keep probiotic bacteria cool and dry during all phases of processing.”
Delivery may well be the biggest issue in the probiotics market outside of health claims approval struggles. This is important, Champié explained, because probiotics are microorganisms that must remain alive to be effective. She called stability a critical issue and advised manufacturers must carefully monitor processing conditions. “Key processing conditions that affect probiotic survival would be temperature, pressure and compression, humidity level or pH, and how the probiotic interacts with the other ingredients,” she said. “For example, some ingredients can be bacteriostatic or even bactericidal. In this instance, microencapsulation, which protects the probiotics from harsh processing conditions and ingredient interactions, is often used. Institute Rosell-Lallemand has developed a microencapsulation technology (Probiocap®), that we use in our Probio’Stick to protect the probiotic on its journey through the digestive tract into the stomach and the intestines.”
These characteristics factor into what kinds of products can effectively contain probiotics. “The single most potent and efficacious format for probiotics is in dietary supplement form,” Gamble stated. “It’s not even close. There are no particularly effective, palatable or economical ways for functional foods, beverages, personal care products or even cultured dairy products to even approach the therapeutic potential of probiotics in dietary supplement form.” Steele agreed supplements are an ideal delivery vehicle for probiotics. “You can easily control the amount delivered and the environment.”
Consider Champié another champion of supplements as the ideal vehicle for probiotics. “Supplements are easier to formulate, the matrix is more readily adaptable and there aren’t any problems with ingredient interaction or manufacturing issues,” she reasoned. However, while additional R&D work is needed to successfully include probiotics in foods and beverages, there are some products that are well-suited to probiotics, such as breakfast cereals and juice for children, she offered. “Some strains are also more adaptable than others, and the emergence of ‘spore-forming’ strains (i.e., B. subtilis ) offer an enormous amount of new possibilities.”
Shahani summed up the task of bringing probiotics to various applications, explaining probiotics are best utilized in products that are designed to preserve the probiotic potency and keep them alive; and are perceived as products that can confer a probiotic benefit. “For example, Kraft tried to market a probiotic cheese some years ago,” he recalled. “It was a very good vehicle for probiotics, but consumers didn’t perceive cheese as a product that should have probiotics in it, so the product failed.” Another example, he said, are softel supplement products: “Probiotics are easily killed in the manufacturing process of softgels, so they are not a good vehicle for probiotics— although consumers would probably consider softgels a good vehicle for probiotic supplements.”
Among the more interesting applications outside of the staple refrigerated dairy and drink products, probiotics in chocolate is a surprisingly good match, Shahani said. “Dark chocolate is perceived as having health benefits, and chocolate fortified with probiotics could be a great success.” He also noted probiotics in powdered meal replacements or sports drinks is also an interesting and viable application.
According to Shahani, Nebraska Cultures provides protocols for storage, manufacturing and testing of probiotics. “We help arrange for third-party testing of products,” he added, “We also make our science and marketing personnel available for consultation with our customers if they need or want that.”
Given the increased attention probiotics have garnered—albeit primarily in conjunction with growing awareness of digestive health issues and solutions—the market for probiotic products still has numerous obstacles, including regulatory (health claims), technology (probiotics are sensitive to many environmental and processing factors) and marketing (consumers can be finicky about which functional foods should contain probiotics). Continued research on health benefits, technological innovations and market focus data will help this small-but-expanding market niche reach its potential.
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For more information contact:
Robin Harding
NutraSense Inc.
800-350-7017 ext. 108
