Historical Perspective on the Rise and Fall and Rise of Antibiotics and Human Weight Gain.

In recent medical and popular literature, audiences have been asked to consider whether antibiotics have contributed to the rising obesity epidemic. Prominent magazines have stated that weight may be adversely affected by antibiotics that destroy existing microbiomes and replace them with less helpful ones. However, there is a long history of efforts to investigate the relationship between antibiotics and human weight gain. In the early 1950s, amid initial findings that low doses of antibiotics served as growth promoters in animal livestock, investigators explored the role of antibiotics as magic bullets for human malnutrition. Nevertheless, early enthusiasm was tempered by controlled studies showing that antibiotics did not serve as useful, nonspecific growth promoters for humans. In subsequent decades, against the backdrop of rising concern over antibiotic resistance, investigators studying the role of antibiotics in acute malnutrition have had to navigate a more complicated public health calculus. In a related historical stream, scientists since the 1910s have explored the role of the intestinal microflora in human health. By the 2000s, as increasing resources and more sophisticated tools were devoted to understanding the microbiome (a term coined in 2001), attention would turn to the role of antibiotics and the intestinal microflora in the rising obesity epidemic. Despite scientific and commercial enthusiasm, easy answers (whether about antibiotics or probiotics) have again given way to an appreciation for the complexity of human growth. History encourages caution about our hopes for simplistic answers for presumed "fat drugs" and slimming probiotics alike.

Weight gain by gut microbiota manipulation in productive animals.

Antibiotics, prebiotics and probiotics are widely used as growth promoters in agriculture. In the 1940s, use of Streptomyces aureofaciens probiotics resulted in weight gain in animals, which led to the discovery of chlortetracycline. Tetracyclines, macrolides, avoparcin and penicillins have been commonly used in livestock agriculture to promote growth through increased food intake, weight gain, and improved herd health. Prebiotic supplements including oligosaccharides, fructooligosaccharides, and galactosyl-lactose improve the growth performance of animals. Probiotics used in animal feed are mainly bacterial strains of Gram-positive bacteria and have been effectively used for weight gain in chickens, pigs, ruminants and in aquaculture. Antibiotics, prebiotics and probiotics all modify the gut microbiota and the effect of a probiotic species on the digestive flora is probably determined by bacteriocin production. Regulations governing the introduction of novel probiotics and prebiotics vary by geographical region and bias is very common in industry-funded studies. Probiotic and prebiotic foods have been consumed for centuries, either as natural components of food, or as fermented foods and it is possible to cause the same weight gain effects in humans as in animals. This review presents the use of growth promoters in food-producing animals to influence food intake and weight gain.

Probiotics History.

Gut microbiota promotes healthy effects on the host and prevents diseases. Probiotic (probios, for life) are defined as "live microorganisms which when administered in adequate amounts confer a health benefit on the host." At the beginning of 1900s Louis Pasteur identified the microorganisms responsible for the process of fermentation, whereas E. Metchnikoff associated the enhanced longevity of Bulgarian rural people to the regular consumption of fermented dairy products such as yogurt. He suggested that lactobacilli might counteract the putrefactive effects of gastrointestinal metabolism that contributed to illness and aging. Hippocrates declared, 2000 years earlier, that "death sits in the bowels." Metchnikoff considered the lactobacilli as probiotics ("probios," conducive to life of the host as opposed to antibiotics); probiotics could have a positive influence on health and prevent aging. During the neolitic period of the age of the stone, the domestication of animals occurred and man began to get fermented food. Probably serendipitous contaminations in favorable environments played a major role. Fecal microbiota transplantation dates to a fourth-century Chinese handbook for food poisoning or severe diarrhea. To date fecal transplant cures Clostridium difficile infections with more efficacy than vancomycin, and prevents recurrence.

Feeding the feeble: steps towards nourishing preterm infants.

This paper describes historic steps in feeding techniques and knowledge on the nutritional needs of premature infants. Devices to overcome weak sucking and swallowing were developed from 1851 to 1920, including tube feeding by gavage, medicine droppers and pipettes, feeding bottles with an air inlet, and beaked spoons for nasal feeding. Indwelling nastrogastric tubes were in use from 1951. For alleged safety concerns in the 1950s, postnatal feeding was postponed until a week of starvation was reached, and studies showed an association with neurological handicaps. The premature infant's elevated need for energy, protein, and minerals has been established since 1919. However, these remained controversial, and nutritional practices continued to lag behind theoretical knowledge. Concentrated formula was developed in the 1940s, parenteral supplementation in the 1960s, and human milk fortifiers in the 1970s. In the 1990s, necrotizing enterocolitis was found to be more frequent in infants who were fed formula than in those who were fed human milk. Recently, probiotics were shown to reduce the risk of necrotizing enterocolitis. Nevertheless, compared with other aspects of neonatal medicine, there is still remarkably little evidence on how to feed preterm infants.

Impact of genomics on the field of probiotic research: historical perspectives to modern paradigms.

For thousands of years, humans have safely consumed microorganisms through fermented foods. Many of these bacteria are considered probiotics, which act through diverse mechanisms to confer a health benefit to the host. However, it was not until the availability of whole-genome sequencing and the era of genomics that mechanisms of probiotic efficacy could be discovered. In this review, we explore the history of the probiotic concept and the current standard of integrated genomic techniques to discern the complex, beneficial relationships between probiotic microbes and their hosts.

Historic perspective: prebiotics, probiotics, and other alternatives to antibiotics.

Applications of antimicrobials in food production and human health have found favor throughout human history. Antibiotic applications in agricultural and human medical arenas have resulted in tremendous increases in food animal production and historically unprecedented gains in human health protection. Successes attributed to widespread antibiotic use have been accompanied by the inadvertent emergence of antibiotic-resistant bacteria. A major problem associated with this emerging resistance is the crossover use of some antibiotics in agricultural settings as well as in the prevention and treatment of human disease. This outcome led to calls to restrict the use of human health-related antibiotics in food animal production. Calls for restricted antibiotic use have heightened existing searches for alternatives to antibiotics that give similar or enhanced production qualities as highly reliable as the antibiotics currently provided to food animals. Agricultural and scientific advances, mainly within the last 100 yr, have given us insights into sources, structures, and actions of materials that have found widespread application in our modern world. The purpose of this presentation is to provide a historic perspective on the search for what are generally known as antibiotics and alternative antimicrobials, probiotics, prebiotics, bacteriophages, bacteriocins, and phytotherapeutics.

Dr. Józef Brudzinski - the true 'Father of probiotics'.

Until now it has been Professor Elie Metchnikoff, a Russian researcher and scientist, who has been considered the discoverer of probiotics. In the early 20th century he associated the longevity and good health of Caucasian peasants with their consumption of a type of yoghurt containing strains of Lactobacillus acidophilus which were supposed to destroy the harmful microbiota of the intestines. However, at least a dozen years prior to Metchnikoff, a Polish doctor and scientist Dr. Józef Brudzinski planned, conducted and described a study in which he applied a Bacillus lactis aërogenes suspension in treatment of infants with acute infectious diarrhoea. Here, we briefly characterise this study. Undoubtedly, apart from his fame as the neurologist who described meningeal symptoms, he deserves to be regarded as the true 'Father of probiotics'.

Escherichia coli strain Nissle 1917-from bench to bedside and back: history of a special Escherichia coli strain with probiotic properties.

Among the gram-negative microorganisms with probiotic properties, Escherichia coli strain Nissle 1917 (briefly EcN) is probably the most intensively investigated bacterial strain today. Since nearly 100 years, the EcN strain is used as the active pharmaceutical ingredient in a licensed medicinal product that is distributed in Germany and several other countries. Over the last few decades, novel probiotic activities have been detected, which taken together are specific of this versatile E. coli strain. This review gives a short overview on the discovery and history of the EcN strain.

[Formation of probioticotherapy in Russia].

Probioticotherapy and probioticoprophylaxis have been applied widely in Russia and the world of late. The article presents the main medical, strain-related, and biotechnological stages of their development in this country, in comparison with the results of the world practice. The authors substantiate appropriateness of creation of probiotics and which would contain either only growth medium components, able to activate normoflora (to increase colonization ability and stimulate production of biologically active substances) upon entering the organism, or only probiotic strain components and/or biologically active substances produced by biologically active strains in mono- or associative cultivation, or combination of the listed components.

The history of probiotics: the untold story.

Probiotic, a word derived from Latin, means 'for life'. A long time before the awareness of probiotic microorganisms, fermented products, such as beer, bread, wine, kefir, kumis and cheese had been very frequently used for nutritional and therapeutic purposes. It is widely believed that fermented products were probably found, or better to say, discovered spontaneously. The legend tells that yoghurt is most likely resulted from a fermentation process within the animal skin bags used for transportation of water and milk in regions with low humidity and high temperatures (Middle Asia and Middle East). The history of probiotics goes paralel with the evolution of human race and, thanks to the sophisticated techniques at the moment, can be traced back to the ancient times, nearly 10,000 years ago. The aims of this review are to highlight the important events for probiotic history, to correct the widely available anonymous misinformation in the literature and to remind to the readers important characters in its history.

The life history of Lactobacillus acidophilus as a probiotic: a tale of revisionary taxonomy, misidentification and commercial success.

Lactobacillus acidophilus is a commercially significant bacterial probiotic, originally isolated from the human gastrointestinal tract and designated Bacillus acidophilus in 1900. Throughout the development of methods to identify and characterise bacteria, L. acidophilus has undergone multiple taxonomic revisions and is now the type species of a phylogenetic subgroup in the highly diverse and heterogeneous Lactobacillus genus. As a result of the limitations of differentiating phenotypically similar species by morphological and biochemical means and revisionary nature of Lactobacillus taxonomy, the characterisation of L. acidophilus has struggled with misidentification and misrepresentation. In contrast, due to its global use as a probiotic supplement in functional foods, L. acidophilus sensu stricto is now one of the most well-characterised Lactobacillus species. Here, we establish the provenance of L. acidophilus strains, unpicking historical and current misidentifications of L. acidophilus, and reviewing the probiotic, genomic and physiological characteristics of this important Lactobacillus species.

[Probiotic therapy of the irritable bowel syndrome]. / Probiotische Behandlung des Reizdarmsyndroms.

The irritable bowel syndrome (IBS) is among the most common disorders in gastroenterological practice with a prevalence of approx. 12 % in Germany, and it is characterized by abdominal pain or discomfort, altered stool frequency and consistency, and meteorism and bloating. There is currently no agreement between those seeing patients with IBS (general practitioner, gastroenterologist, psychosomatics) on the criteria for clinical diagnosis. Metaanalyses of treatment studies in IBS have shown that probiotics have a high clinical efficacy in IBS, especially since development of novel pharmaceutical compounds have not reached the market or have been withdrawn. In addition to the actual status of probiotic efficacy in IBS studies conducted worldwide, we present 3 German clinical studies with probiotic E.COLI preparations that have proven their efficacy in IBS in adults and in children.

Breve reseña de la evolución histórica del concepto de probióticos / Brief review on historical evolution of the probiotics concept

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