University's Probiotic Review Published in Trends in Food Science and Technology Journal

​In vitro studies are conducted in test tubes or Petri dishes, whereas in vivo refers to studies conducted on living organisms. Director of the Functional Foods Forum Seppo Salminen explains the significance of the review:

– It is important to discover the in vitro characteristics of new probiotic populations before they are tested in clinical studies. In vitro studies predict some of the health benefits or a possible lack of them, says Salminen.

According to Senior Researcher Carlos Gomez-Gallego of the probiotics research group, selecting the traditional lactobacillus and bifidobacteria is often based on the fact that they can be found in breast milk and cultured foods as well as in the digestive tract.

– There are several in vitro study methods for comparing the health benefits and choosing a specific population, but many of them require standardisation so that the results will predict the differences between microbes well enough, says Gomez-Gallego.

According to Gomez-Gallego, the significance of probiotics in people's diets and general food discussion has increased in recent years, which is why studying them is even more important.

– The information in this review can be utilised when selecting new probiotics for the use of the food industry and when preparing a clinical trial, for example, for proving health claims.

The joint review of the researchers of the Functional Foods Forum, the Spanish Dairy Institute of Asturias and the National University of the Littoral in Argentina, Correlation between in vitro and in vivo assays in selection of probiotics from traditional species of bacteria, was published in Trends in Food Science and Technology that is considered as one of the most significant journals in food science.

>> Functional Foods Forum website

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Photo: Hanna Oksanen

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Published date 9/19/2017 10:30 AM ,  Modified date 9/19/2017 10:41 AM

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