Advantages And Disadvantage Of Dahi

In regard to dahi, several factors make it a good carrier for probiotics. Dahi possesses a positive health image, has a long history of safe use and is liked by people belonging to all age groups and in different regions. Hence, administration of probiotic organisms becomes easy through this product. Moreover, the technological reasons also exist for the use of dairy products as carriers for probiotics. The technologies involved in the making of dahi like fermented products are optimized to some extent for survival of probiotic organisms. This helps in easy adaptation of existing technology to guarantee sufficient survival of the added probiotic bacteria (Heller, 2001). A study showed immunoenhancing effect and protection against Salmonella
Regarded as an osmotic laxative, it offers relief from chronic constipation within about 24-48h. Lactulose transits unchanged to the colon (bypassing small intestine) where it serves as an energy source for the carbohydrate-splitting bacteria, predominantly Lactobacillus acidophilus and L.bifidus (Luzzana et al., 2003). According to Prasad et al. (2007), lactulose improves mental action or process of acquiring knowledge and understanding in the patients with cirrhosis having minimal hepatic encephalopathy (MHE), thus boosting the quality of life in a healthier way. For this reason, it is widely regarded as a therapeutic drug for hepatic encephalopathy (HE). In a corresponding study that involved thirty-one patients, who received lactulose treatment for 3 months (+30 controls who did not), the lactulose group showed significant improvements in their mild cognitive and psychomotor deficits. Moreover, there is plenty of anecdotal evidence that lactulose at dosages of up to 60 g per day can kill the intruders by inducing a sharp drop of the colonic pH, which makes the survival of Salmonella difficult(Schumann, 2002). Endotoxins are the "toxic poop" of the bacteria that colonize and alter the gut. In a study Koutelidakis et al., (2003) demonstrated the protective effect of lactulose in reducing the level of
GOS reaches the colon in an intact form as it resists hydrolysis by salivary and intestinal digestive enzymes where it accelerates the suppression of harmful bacteria and promotes the healthy bacteria in the gut, both directly by the bacteria themselves and indirectly by the organic acids they produce via fermentation (Iwasaki et al., 1996). For the last 30 years, GOS have acquired reputation as a health promoting food ingredients in Japan and Europe. It has expanded their application rapidly and many Japanese companies like Yakult Honsha, Nissin Sugar Manufacturing Company, Snow Brand Milk Products are making use of GOS in various foods including infant milk formula.