Probiotics: The Good Bacteria

Course overview

While people generally associate bacteria with infections and illnesses, most bacteria are not pathogenic, and many play very important roles in supporting good health. Trillions of bacteria live in or on the human body and are collectively known as microbiota, microbiome, or microflora. They are located on the skin and in the respiratory and urinary tracts, but most of them live in the gastrointestinal tract. They live in a symbiotic relationship with us, obtaining their nutrients from our bodies and in turn creating a healthy environment to protect us from illness and improve digestion of food. Research has linked these bacteria to numerous aspects of health including obesity, celiac disease, inflammatory bowel disease, fatty liver disease, atherosclerosis, autoimmune disorders, and depression. This course discusses the many different types of organisms that inhabit our bodies, including bacteria, yeasts, parasites, and viruses, organisms that outnumber our own cells ten to one. More than 99 percent of the microbes in our intestines are some type of bacteria, and there are between 500 and 1,000 different species. Most of the remaining microbes in our intestines are yeasts, and the majority of these are Candida albicans. Parasites are extremely rare in the normal microflora, and occur far more often in certain parts of the world including Africa and Southeast Asia than they do in the United States. This course also explores foodborne microbes and the illnesses they cause, and how our immune systems with their probiotic populations prevent us from getting sick after eating small amounts of contaminated foods. The course will look at how the healthy immune system works to prevent infection by contaminants, with a strong focus on the body?s probiotic system, which makes up between 70 and 80 percent of the body?s immune response. It will examine the relationship between white blood cells and probiotics, as well as the role played by probiotics in cell communication. Inflammatory stimulators, including leukotrienes and prostaglandins will be explored along with immunoglobulins and inflammation. Antibiotics and antibiotic resistance will be discussed along with the ongoing risk of feeding livestock low-levels of prophylactic antibiotics and the emergence of antibiotic-resistant strains of bacteria. The course will take a look at the use of probiotics in preventing and treating certain diseases including intestinal bacterial infections, ulcers, allergic diseases, genito-urinary illnesses, and common dental problems. Important food sources of probiotics and prebiotics will be examined including yogurt, kefir, cheese, and other fermented food products. Finally, the use of probiotic supplementation will be discussed. This course will provide a thorough overview of the issues surrounding probiotics, including current research on their use in treatment and prevention of certain diseases. Participants will gain a broad understanding of both probiotics and prebiotics and how these may be used to enhance the lives of their patients.