Probiotics as a Functional Health Supplement in Infant Formulas for the Improvement of Intestinal Microflora and Immunity

ABSTRACT

Probiotics are health-promoting edible bacteria consumed through fermented foods and dairy foods. They alleviate lactose-intolerance and obesity, oxidative stress, have antimicrobial and anti-inflammatory activities, and optimizing gut microflora. The dysbiosis is an emerging topic in microbiology with increased attention being given to the microbiome. Dysbiosis is related with several diseases such as inflammatory bowel disease, obesity, and neurological disorders. Further, maintenance of infant health and enhancement of the quality of infant food are critical issues. Well-known diseases affecting infants are atopic eczema, asthma, rhinitis, and food allergies, which are related to immunity. These problems are closely associated to the mother because the placenta and breast milk are the first connections between infants and mothers; furthermore, infants are exposed to various environmental factors during the pre- and post-pregnancy periods. Through the modulation of immune cells, probiotics can suppress hypersensitivity responses or promote anti-inflammatory or anti-allergic cytokine expression; these activities are dependent on the health condition and immune system and the species of probiotics. Further, detection and countermeasure about Cronobacter sakazakii which is one of the most fatal pathogens in infant formula are also included. In this review, issues regarding infant formula, allergies in infants, and research on probiotics are discussed.

KEYWORDS:

• Infant gut microbiota
• breast milk
• food allergy
• immunomodulatory effects
• Cronobacter sakazakii

Acknowledgements

This research was supported by the Export Promotion Technology Development Program (Grant Number 116119-03) through the Korean Ministry of Agriculture, Food, and Rural Affairs.

Declaration of interest statement

The authors declared that they have no conflict of interest.

Additional information

Funding

This work was supported by the Export Promotion Technology Development Program (Grant Number 116119-03) through the Korean Ministry of Agriculture, Food, and Rural Affairs.