Probiotic Spore Formers Enhances Host Health

Abstract

The concept of probiotics has a long history of health claims. For example, in a Persian version of the Old Testament (Genesis 18:8), it states “Abraham owed his longevity to the consumption of sour milk. Replacing in-feed antibiotics with non-antibiotic alternatives is, therefore, an ever-increasing necessity. However, the withdrawal of all growth promoting factors is not a simple matter since this will not only affect feed efficiency but will also increase the mortality and morbidity of animals [1]. Sporeformers are capable of growth and metabolic activity only when in the vegetative state, and resort to sporulation when conditions of inadequate nutrition or other challenge to survival is experienced [2]. Currently, there is no universalclass of probiotic bacterium although the most common types available are lactic acid bacteria (e.g., Lactobacillus spp.). These bacteria are found normally in the gastrointestinal tract (GIT) of humans and animals and there is the vague notion that the use of indigenous or commensal microorganisms is somehow restoring the natural microflora to the gut. A second class comprises those that are not normally found in the GIT. For example, Saccharomyces boulardii has been shown to be effective in preventing the recurrence of Clostridium difficile-induced pseudo membranous colitis [3] as well as the antagonistic action of Escherichia coli [4]. S. boulardii products are currently being marketed for human use. Within this group of allochthonous probiotic microbes are the sporeforming bacteria, normally members of the genus Bacillus. Here, the product is used in the spore form and thus can be stored indefinitely on the shelf. The use of spore-based products raises a number of questions though. Since the bacterial species being used are not considered resident members of the gastrointestinal microflora how do they exert a beneficial effect? Because the natural life cycle of Initial efforts to document a physiological impact of probiotic bacteria often focus on the following three criteria: