Challenges in developing effective probiotic functional foods, including scientific and regulatory considerations

摘要

As consumers become more concerned about the linkage between diet and health, they have begun consuming more functional foods. Functional foods are nutritious processed foods that contain ingredients that aid specific bodily functions. Food productsthat contain intentionally added live lactic acid bacteria are called probiotics, and are an example of a functional food. Many of these products are fermented using microbial cultures that contribute to the healthy well-being of individuals. Probioticproducts are not intended to treat or cure an existing condition but are more important in prevention. Although these products have several modes of action, most of them contribute to maintaining a balanced intestinal microflora. Development and marketing of food products with probiotic microbes as ingredients has many challenges. Foremost, food scientists must develop products that deliver probiotic strains that are efficacious to the host in sufficient dosage levels. The label claims must be carefullyworded not to violate national regulations, but yet confer to the consumer the product's intended purpose. Establishment of a solid scientific base, properly designed clinical trials, working closely with regulators, and educating the consumer can overcome these challenges. Few commercial products today meet all of these requirements.