Claude Champagne on Increasing Consumer Demand for Probiotics in Foods
Fast Moving Front Commentary, September 2010
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ARTICLE: Challenges in the addition of probiotic cultures to foods
Authors: Champagne, CP;Gardner, NJ;Roy,
D |
Claude P. Champagne talks with ScienceWatch.com and answers a few questions about this month's Fast Moving Fronts paper in the field of Agricultural Sciences.
Why do you think your paper is highly
cited?
I believe two elements made the manuscript popular. One, it was simply amongst the first to present a comprehensive review of the technological problems linked to adding probiotic bacteria to foods. Most previous reviews on probiotic bacteria had, rather, focused of their health benefits. Secondly, the paper extensively presented technological solutions to the problems, rather then limiting itself to data on viability losses during processing steps and storage.
Does it describe a new discovery, methodology, or
synthesis of knowledge?
This article is a synthesis of knowledge. Its novelty was the focus on technological challenges of adding probiotic bacteria to foods.
Would you summarize the significance of your paper
in layman's terms?
"At this point, we simply cannot guarantee that a health benefit that was obtained in yogurt, for example, can be transferred to fruit juices, cereals, or other food matrices..."
The information targets the food industry instead of the health community. Consumers increasingly ask for "bioactive" ingredients (probiotics, antioxidants, etc.) in foods rather than in pills. Unfortunately, probiotic bacteria tend to die during the processing and storage of foods. Since we consider that a certain number of viable cells are required to have a health effect, means of adding the required amount and keeping them alive have to be developed. Food processors and food technologists needed information on how to do so.
How did you become involved in this research, and
how would you describe the particular challenges, setbacks, and
successes that you've encountered along the way?
Research scientists have to adapt to the times! I originally had developed an expertise on starter cultures for foods. Thus I was into yogurt, cheese, sauerkraut, and dry sausage manufacture. Since lactic cultures used for such food fermentation are "cousins" of probiotic bacteria, it was a relatively easy transition. I am still involved in food quality, but have added another "feature" of quality: the heath benefit.
The challenge was the high sensitivity of these probiotic bacteria. They actually don't like being subjected to food processing and storage; they prefer the cozy temperature, pH, and anaerobic environment of the intestines. But we are increasingly successful at keeping them alive outside their preferred environment.
Where do you see your research leading in the
future?
It seems that microencapsulation will be a solution to many problems. Since many food environments are detrimental to the viability of probiotics, means of "separating" the cells from the food matrix might be helpful. And, the benefits of encapsulation in foods might extent to when they are consumed.
Indeed, passing through the high acidity of the stomach is another challenge the probiotics have to endure before reaching the intestines. Hopefully, microencapsulation will protect cells during food processing and storage as well as during passage through the stomach. And if microencapsulation becomes really efficient, we might be able to easily extend health claims obtained from one food product to another.
At this point, we simply cannot guarantee that a health benefit that was obtained in yogurt, for example, can be transferred to fruit juices, cereals, or other food matrices.
Do you foresee any social or political
implications for your research?
Initially, probiotic bacteria were consumed as food supplements, mostly in the caplet form. There is an increasing consumer demand for probiotics in foods. Thus, we are contributing to the development of functional foods. With probiotics we mainly hope to reduce the risks of contracting some diseases. If we are successful, we will not only help people live longer but also live healthier.
And if you allow me a bit of "crystal ball gazing" here are a few predictions:
- In 5 years most yogurts will have probiotics.
- In 10 years we will see probiotics used as starter cultures in cheeses and fermented vegetables...and expect new flavors.
- In 15 years, when we better control the efficiency of
probiotics, governmental regulatory entities will order industry to add
probiotics to some foods, with the aim of reducing the increase in health
costs to society.
Dr. Claude P. Champagne
Chercheur | Research Scientist
Agriculture et Agroalimentaire Canada | Agriculture and Agri-Food
Canada
Gouvernement du Canada | Government of Canada
St-Hyacinthe, QC, Canada
KEYWORDS: LACTIC-ACID BACTERIA; INTESTINAL MICROBIAL ECOSYSTEM; COMMERCIAL STARTER CULTURES; BETA-GALACTOSIDASE ACTIVITY; FIELD GEL-ELECTROPHORESIS; POLYMERASE CHAIN-REACTION; FERMENTED DAIRY-PRODUCTS; LACTOBACILLUS-ACIDOPHILUS; REFRIGERATED STORAGE; BIFIDOBACTERIUM-BIFIDUM.