probiotics

PROBIOTICS 

Probiotics are live bacteria that may confer a health benefit on the host. In the past, there were 

other definitions of probiotics. The first use of the word “Probiotic” as microorganisms that have  effects on other microorganism was accredited to Lilly and Stilwell (1965), expressed as follows: 

Substances secreted by one microorganism that stimulate another microorganism. The probioticsare describing as “Organisms and substances that have a beneficial effect on the host animal by contributing to  its intestinal microbial balance”. Later, the definition was  greatly improved by  Fuller in 1989, whose explanation was  very close to the definition used today. Fuller  in 1989 described probiotics as "live microbial feed supplement which beneficially affects the host animal by improving its intestinal microbial balance". He stressed two important facts of probiotics: the viable nature  of probiotics and the capacity to help with intestinal balance.Alternative expert review  indicates there  is insufficient  scientific evidence  for supplemental  probiotics  having  a benefit. Lactic acid bacteria (LAB) and bifidobacteria are the most common types of microbes used  as probiotics, but  certain  yeasts and  bacilli may also  be used.  Probiotics  are commonly consumed as part of fermented foods with specially added active live cultures, such as in yogurt, soy yogurt, or as dietary supplements. Probiotics are also delivered in fecal transplants, in which stool from a healthy donor is delivered like a suppository to an infected patient. 

Understanding the principles of microbiology and human cell mechanisms allows pharmacists to 

discover antimicrobial drugs that would prevent an escalating number of communicable diseases. 

Pharmacists  and  microbiologists work  synergistically  to  ensure  that  drug  therapies  target  the opportunistic  microbes  without  harming  its  human  host.  Another  important  role  in 

pharmaceuticals  is  the  use  of  microbes  for  the  medically  important  studies,  such  as 

Bacteriorhodopsin, a protein from the plasma membrane of Halobacterium salinarum. Antibacterial testing and antidotes development from microbes have become an fashion in biotechnology . Natural samples (products) are collected and tested widely to gain various biochemical  information and antibacterial strength so that can be used in pharmaceuticals fields to develop medicines for humans . For example Honey tested many times and  haveproved that its very useful in controlling infections caused by many bacterial strains (S.aureus and E.coli)

But, there is a large variation in the antimicrobial activity of some natural honeys, which is due to spatial and temporal variation in sources of nectar. It has been shown that the antimicrobial activity of honey may rangefrom concentrations < 3% to 50% and higher. The natural antibactreial activity of honey gets reduced at dilution.  The bactericidal effect of honey is reported to be dependent on concentration of honey used and the nature of the bacteria. The concentration of honey has an impact on antibacterial activity; the higher the concentration of honey the greater its usefulness as an antibacterial agent.