World Gastroenterology Organisation Global Guidelines: Probiotics and Prebiotics

The concept of beneficial microbes was first suggested by Elie Metchnikoff who postulated that lactic acid bacteria offered health benefits capable of promoting longevity. Disorders of the intestinal tract were frequently treated with viable nonpathogenic bacteria to change or replace the intestinal microbiota. The German professor Alfred Nissle isolated a nonpathogenic strain of Escherichia coli from the feces of a First World War soldier who did not develop enterocolitis during a severe outbreak of shigellosis. In Japan, Dr. Minoru Shirota isolated Lacticaseibacillus paracasei strain Shirota to battle diarrheal outbreaks. Today, a search of human clinical trials in PubMed shows that over 1500 trials have been published on probiotics. Although these studies are heterogeneous with regard to the strains and populations included, accumulated evidence supports the view that benefits are measurable across many different outcomes that have been assessed. This article is an update of a previous publication in the Journal of Clinical Gastroenterology,1 and is based on the guideline recently posted on the WGO website. Probiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit on the host.2 Our glossary of terms is based on the definitions proposed by the International Scientific Association of Probiotics and Prebiotics. Lactobacilli, along with species of Bifidobacterium, have historically been common probiotics. In 2020, the genus Lactobacillus underwent a major restructuring to better address the wide diversity of microbes assigned to the genus. Twenty-three new genera were defined, including some with well-studied probiotic species (Table 1). TABLE 1 - New Names for Some Prominent Former Lactobacillus Probiotic Species. Still Included in the Lactobacillus Genus are Lactobacillus acidophilus, L. gasseri, L. crispatus, L. johnsonii, L. helveticus, and L. delbrueckii subsp. bulgaricus (Sometimes Abbreviated as L. bulgaricus). Former name New name Lactobacillus casei Lacticaseibacillus casei Lactobacillus paracasei Lacticaseibacillus paracasei Lactobacillus rhamnosus Lacticaseibacillus rhamnosus Lactobacillus plantarum Lactiplantibacillus plantarum Lactobacillus brevis Levilactobacillus brevis Lactobacillus salivarius Ligilactobacillus salivarius Lactobacillus fermentum Limosilactobacillus fermentum Lactobacillus reuteri Limosilactobacillus reuteri From the International Scientific Association for Probiotics and Prebiotics (ISAPP), "The big breakup of Lactobacillus," available at https://www.nestlenutrition-institute.org/infographics/big-breakup-lactobacillus. GLOSSARY OF TERMS - Probiotics Live microorganisms that, when administered in adequate amounts, confer a health benefit on the host Prebiotic A selectively fermented ingredient that results in specific changes in the composition and/or activity of the gastrointestinal microbiota, thus conferring benefit(s) upon host health Synbiotics A mixture comprising live microorganisms and substrate(s) selectively utilized by host microorganisms that confers a health benefit on the host. There are 2 types of synbiotic: complementary (mixtures of probiotics and prebiotics) and synergistic (mixtures of live microbes selected to utilize a coadministered substrate for a health effect) Postbiotic A preparation of inanimate microorganisms and/or their components that confers a health benefit on the host The yeast Saccharomyces boulardii and some E. coli and Bacillus species are also used. Newcomers to the probiotic ranks include Clostridium butyricum, recently approved as a novel food in the European Union. Lactic Acid Bacteria, which have been used for the preservation of food by fermentation for thousands of years, may also potentially impart health benefits. However, the term "probiotic" should be reserved for live microbes that have been shown in controlled human studies to impart a health benefit. Fermentation is globally applied in the preservation of a range of raw agricultural materials, such as cereals, roots, tubers, fruit and vegetables, milk, meat, and fish. The prebiotic concept, first proposed by Gibson and Roberfroid in 1995,3 is a more recent one than probiotics. The key aspects of a prebiotic are that it is nondigestible by the host and that it leads to health benefits for the consumer through a positive influence on the resident beneficial microbes. The administration or use of prebiotics or probiotics is intended to influence the gut environment, which is inhabited by trillions of microbes, for the benefit of human health. Both probiotics and prebiotics have been shown to have beneficial effects that extend beyond the gut, but this guideline will focus on gut effects. Prebiotics typically consist of nonstarch polysaccharides and oligosaccharides, although other substances are being studied as candidate prebiotics—such as resistant starch, conjugated linoleic acid, and polyphenols. Most prebiotics are used as food ingredients in foods such as biscuits, cereals, chocolate, spreads, and dairy products. Commonly known prebiotics are: Oligofructose (fructooligosaccharide, FOS) Inulin Galactooligosaccharides (GOSs) Lactulose Breast milk oligosaccharides (human milk oligosaccharides or HMOs) Lactulose is a synthetic disaccharide used as a drug for the treatment of constipation and hepatic encephalopathy. The prebiotic oligofructose is found naturally in many foods, such as wheat, onions, bananas, honey, garlic, and leeks. Oligofructose can also be isolated from chicory root or synthesized enzymatically from sucrose. Fermentation of oligofructose in the colon may result in several physiologic effects, including: Increasing the numbers of bifidobacteria in the colon Increasing calcium absorption Increasing fecal weight Shortening gastrointestinal transit time Lowering blood lipid levels However, the extent to which these physiological effects may be experienced by a consumer varies due to a number of factors, including baseline gut microbiota and diet. It has been hypothesized that the increase in colonic bifidobacteria benefits human health by producing compounds that inhibit potential pathogens, by reducing blood ammonia levels, and by producing vitamins and digestive enzymes. Synbiotics were originally described as appropriate combinations of prebiotics and probiotics. More recently, the concept of synbiotics has evolved to include both complementary and synergistic synbiotics. A complementary synbiotic is defined simply as a mixture of probiotic(s) and prebiotic(s), where the 2 components meet the criteria defined for each, including proper characterization, and are used at a dose shown to provide a health benefit. However, a synergistic synbiotic has been described as a mixture of a live microbe selected to utilize a coadministered substrate, which together leads to a documented health benefit. The components of a synergistic synbiotic do not need to independently meet the criteria for a probiotic or prebiotic (Fig. 1).FIGURE 1: Composition of complementary and synergistic synbiotics. A complementary synbiotic combines a prebiotic and a probiotic, which work independently to elicit one or more health benefits. The prebiotic functions by modulating the resident microbiota to elicit a health benefit. The synergistic synbiotic is composed of a substrate that is utilized by the coadministered live microorganism, enhancing its functionality. Components of synergistic synbiotics work together (not independently) to bring about the resulting health benefits. (Reproduced from Swanson et al4 CC BY 4.0).Genera, Species, and Strains Used as Probiotics A probiotic strain is identified by the genus, species, subspecies (if applicable), and an alphanumeric designation that identifies a specific strain (Table 2). In the scientific community, there is an agreed nomenclature for genus, species, and subspecies names. Strain designations, product names, and trade names are not controlled by the scientific community. According to the guidelines of the World Health Organization (WHO) and Food and Agriculture Organization (FAO; http://www.fao.org/3/a-a0512e.pdf), probiotic manufacturers should deposit their strains in an internationally recognized culture collection. Such depositories will give an additional designation to strains. Table 3 shows a few examples of commercial strains and the names associated with them. TABLE 2 - Nomenclature Used for Probiotic Microorganisms Genus Species Subsp. Strain designation International strain depository designation Strain nickname Product name Lacticaseibacillus rhamnosus None GG ATCC 53103 LGG Culturelle Bifidobacterium animalis lactis DN-173 010 CNCM I-2494 Bifidus regularis Activia yogurt Bifidobacterium longum longum 35624 NCIMB 41003 Bifantis Align ATCC (Manassas, Virginia, USA); CNCM (Institut Pasteur, Paris, France); NCIMB (Aberdeen, Scotland). The product commercial name shown in the table may only be used in some countries. ATCC indicates American Type Culture Collection; CNCM, Collection Nationale de Cultures de Microorganismes; NCIMB, National Collection of Industrial, Food and Marine Bacteria. TABLE 3 - Mechanisms of Probiotic and Prebiotic Host Interaction. The Symbiosis Between Microbiota and the Host can be Optimized by Pharmacological or Nutritional Interventions in the Gut Microbial Ecosystem Using Probiotics or Prebiotics Probiotics Immunologic benefits • Activate local macrophages to increase antigen presentation to B lymphocytes and increase secretory immunoglobulin A (IgA) production both locally and systemically • Modulate cytokine profiles • Induce tolerance to food antigens Nonimmunologic benefits • Digest food and compete for nutrients with pathogens • Alter local pH to create an unfavorable local environment for pathogens • Produce bacteriocins to inhibit pathogens • Scavenge superoxide radicals • Stimulate epithelial mucin production • Enhance intestinal barrier function • Compete for adhesion with pathogens • Modify pathogen-derived toxins Prebiotics • Metabolic effects: production of short-chain fatty acids, absorption of ions (Ca, Fe, Mg) • Enhancing host immunity (IgA production, cytokine modulation, etc.) Strain designations for probiotics are important because the most robust approach to probiotic evidence is to link benefits (such as the specific gastrointestinal targets discussed in this guideline) to specific strains or strain combinations of probiotics at the effective dose. Recommendations of probiotics, especially in a clinical setting, should tie specific strains to the claimed benefits based on human studies. Some strains will have unique properties that may account for certain neurological, immunological, and antimicrobial activities. However, an emerging concept in the field of probiotics is to recognize that some mechanisms of probiotic activity are likely shared among different strains, species, or even genera. Many probiotics may function in a similar manner with regard to their ability to foster colonization resistance, regulate intestinal transit, or normalize perturbed microbiota. For example, the ability to enhance short-chain fatty acid production or reduce luminal pH in the colon may be a core benefit expressed by many different probiotic strains. Thus, some probiotic benefits may be delivered by different strains of certain well-studied species of probiotic genera. It is now common in the field of probiotics for systematic reviews and meta-analyses to include multiple strains. Such an approach is valid if shared mechanisms of action among the different strains included are demonstrated to be responsible for the benefit being assessed. Otherwise, such efforts should focus on strain-specific evidence. Colonizing Microbiota The functions of both probiotics and prebiotics for gastrointestinal end points are interwoven with the microbes that reside in the human gut. Prebiotics are utilized by beneficial members of the commensal microbial community, thereby promoting health. Crosstalk between probiotics and host cells or probiotics and resident microbes provides a key mechanism for influencing the host's health. The intestine contains a large number of microbes, located mainly in the colon and comprising hundreds of species. Estimates suggest that over 40 trillion bacterial cells are harbored in the colon of an adult human being (including a small proportion of Archaea, less than 1%). Fungi and protists are also present, with a negligible contribution in terms of cell numbers, whereas viruses/phages may outnumber bacteria cells. Gut microbes add an average of 600,000 genes to each human being.5 At the level of species and strains, the microbial diversity between individuals is quite remarkable: each individual harbors his or her own distinctive pattern of bacterial composition, determined partly by the host genotype, by initial colonization at birth through vertical transmission, and by dietary habits. In healthy adults, the fecal composition is stable over time. In the human gut ecosystem, the 2 bacterial divisions, Bacteroidetes and Firmicutes, predominate and account for more than 90% of microbes. The rest are Actinobacteria, Proteobacteria, Verrucomicrobia, and Fusobacteria. The normal interaction between gut bacteria and their host is a symbiotic relationship. An important influence of intestinal bacteria on immune function is suggested by the presence of a large number of organized lymphoid structures in the mucosa of the small intestine (Peyer's patches) and large intestine (isolated lymphoid follicles). The epithelium over those structures is specialized for the uptake and sampling of antigens, and they contain lymphoid germinal centers for the induction of adaptive immune responses. In the colon, microorganisms proliferate by fermenting available substrates from diet or endogenous secretions and thereby contribute to host nutrition. Many studies have shown that populations of colonizing microbes differ between healthy individuals and others with disease or unhealthy conditions. However, researchers are not able to define the composition of healthy human microbiota. Certain commensal bacteria (such as Roseburia, Akkermansia, Bifidobacterium, and Faecalibacterium prausnitzii) seem to be associated more commonly with health, but it is a currently active area of research to determine whether supplementation with these bacteria will improve health or reverse disease. Mechanisms of Action of Probiotics and Prebiotics Prebiotics affect intestinal bacteria by enhancing the numbers or activities of beneficial bacteria. This may result in decreasing the population of potentially pathogenic microorganisms or reducing potentially deleterious metabolic activities of host microbiota. Prebiotics may also impact immune function. Probiotic strains may mediate health effects through one or more of several identified mechanisms. Probiotics may affect the intestinal ecosystem by impacting mucosal immune mechanisms, by interacting with commensal or potential pathogenic microbes, by generating metabolic end products such as short-chain fatty acids, and by communicating with host cells through chemical signaling (Fig. 2; Table 3). These mechanisms can lead to antagonism of potential pathogens, an improved intestinal environment, bolstering the intestinal barrier, downregulation of inflammation, and upregulation of the immune response to antigenic challenges. These phenomena are thought to mediate the most beneficial effects, including reduction of the incidence and severity of diarrhea, which is one of the most widely recognized uses of probiotics.FIGURE 2: Mechanisms of microbiota and probiotic interaction with the host. The normal microbiota and probiotics interact with the host in metabolic activities and immune function and prevent colonization of opportunistic and pathogenic microorganisms. (Reproduced with permission from Blackwell Publishing Ltd.; journal through Copyright Clearance Center).Understanding the Marketplace Probiotic-containing products have been successfully marketed in many regions of the world. A range of product types—from conventional food through prescription drugs—is available commercially (Table 4). TABLE 4 - Categories of Products Containing Probiotics Product type Target population Type of claim possible Food Generally healthy Improves or maintains health Meal replacement People with unique nutritional requirements Healthy diet for the target consumer Dietary supplement* General population Improves or maintains health Natural health product† Generally healthy or those with nonsevere medical conditions Improves or maintains health or treats mild conditions Over-the-counter drug People needing to prevent or treat disease Treats mild diseases Prescription drug People needing to prevent or treat disease Treats or prevents disease *Typically tablets, capsules, and sachets containing the bacteria in freeze-dried form.†This category is specific to Canada. The claims that can be made on these types of products differ, depending on regulatory oversight in the region. Most commonly, probiotics and prebiotics are sold as foods or supplement-type products. Typically, no mention of disease or illness is allowed, claims tend to be general, and products are targeted at the generally healthy population. Natural health products represent a specific category in Canada, where the regulatory authorities approve claims and the labeling of the product for use in managing diseases is allowed. From a scientific perspective, suitable descriptions of a probiotic product as reflected on the label should include: Genus, species (and subspecies, if applicable) identification, with nomenclature consistent with current scientifically recognized names Strain designation Viable count of each strain at the end of shelf-life Recommended storage conditions The recommended dose, which should be based on induction of the claimed physiological effect An accurate description of the physiological effect, as allowable by law Contact information for post-market surveillance Products: Dosages and Quality The global market for probiotics was valued at US$ 32.1 billion in 2013, according to a 2015 Grand View Research report. It is predicted that the worldwide probiotic market will progress rapidly at an annual growth rate of 8.1% to reach US$ 85.4 billion by 2027 ("Probiotics Market," https://www.marketsandmarkets.com/). Wading through the multitude of foods, supplements, and pharmaceutical products on the market is a daunting task. Most guidance from medical organizations is based on strains rather than product names, which can differ depending on the geographical region. It can be difficult to match probiotic strains to specific products, and not all products are suitably labeled. An effort to accomplish this has been undertaken in Canada and the United States, funded by unrestricted grants from commercial entities, and does link products to available evidence (see http://www.probioticchart.ca/ and http://usprobioticguide.com/). The quality of probiotic products depends on the manufacturer concerned. Since most are not made to pharmaceutical standards, regulatory authorities may not oversee adherence to quality standards. The issues that are important specifically to probiotic quality include assurance of potency (maintenance of viability, typically indicated by colony-forming units, through the end of shelf-life), purity (manufacturing processes that sufficiently reduce pathogens of and nomenclature used to the genus, species, and subspecies, if and a strain designation for each strain in the The dose for probiotics varies depending on the strain and Although many products in the range of billion some products have been shown to be at levels, some For example, Bifidobacterium longum subsp. longum 35624 was effective in the of at whereas the effective dose of other probiotic products is to billion 3 It is not possible to a dose that is for the should be based on human studies a health benefit. probiotics are they are to during product typically in that at the end of the it does not the potency on the manufacturers will the dose at the (not at the time of probiotic strains have the of to during However, robust evidence of the of that for probiotics. Probiotic products on the market have been shown in some to to meet label claims the numbers and types of viable microbes in the products from manufacturers is Product Most probiotics in use are from fermented foods or from the microbes colonizing a healthy human and have been used in products for the of the of in fermented as normal of the human and the level of to their pathogenic potential is to be quite by in the Bifidobacterium species a similar Most products are intended by for the generally healthy use in with immune function or disease should be to the strains and with and for these target as described in 4 quality should meet the of as by et or use of isolated probiotics or known probiotics for new disease are only and by an associated with food are generally for as of foods and for the generally healthy population and at levels used. the clinical for probiotics or prebiotics in are It should be that the description provides a of clinical However, the effects of probiotics are strain-specific and and for the effects are based on the For specific for different on the of levels of and should be are as the level of evidence for clinical However, to clinical trials with probiotics is with due to the of the of the probiotic the of the populations and the small numbers included in each clinical Such issues can meta-analyses on but the of effects to be account with meta-analyses on probiotics. on different probiotic strains a that similar mechanisms of action are the effects should be when the results to medical this with an of probiotic in clinical and individual probiotic and clinical in which they have been found of Some probiotic strains are in reducing the severity and of in administration the of diarrheal illness in by meta-analyses of controlled clinical trials other probiotic strains have been published that consistent that probiotics are likely to be and of In the of adult and diarrhea, there is evidence that certain probiotics can be effective in some specific A based only on large trials with a of that probiotics or no with or administration of probiotics may be of In the of diarrhea, there is evidence of in or who are that probiotics may provide a effect for in and of A with that probiotics are effective in in Probiotic use in who are not or to be The also the need for but that the that who are at of benefit from being of the potential benefits and of probiotics. of The gut microbiota may an important in by intestinal barrier and intestinal mechanisms. A that probiotics may be beneficial in the and in the treatment of The on the of that certain probiotics have been shown to be effective in reducing gastrointestinal effects by and thus have a beneficial effect on the However, the quality of the evidence was and the of was There is no evidence to the concept that a probiotic be probiotics to increase the rate by reducing effects to rather than through effects on and Prebiotics such as are commonly used for the and treatment of hepatic encephalopathy. for 1 probiotic mixture that it can reverse hepatic encephalopathy. A found that evidence from 3 studies on the benefits of probiotics for with hepatic was of Although no in the rate was the that probiotics may improve quality of and ammonia There is evidence that several probiotic strains and the prebiotic oligofructose are in the immune of immune has been in studies at disease in in and in studies that to There is evidence for the of a probiotic in an initial of and in the induction of with The probiotic is recommended for and with of mild activity or as for those in studies that certain probiotics may be and as effective as conventional in response and in mild to active in both adult and However, a that evidence for the induction of in mild to was of and there was no evidence that probiotics were effective in more severe of probiotics in disease have indicated that there is no evidence to suggest that they are beneficial for the induction or of of disease. A reduction in and as a result of probiotic is a consistent in published some strains may and provide global The that certain probiotics may and improve the quality of in with effects of certain probiotics on are shown in and L. reuteri and animalis lactis have been shown to reduce time in with (Table and Lactobacillus delbrueckii subsp. bulgaricus and to