Minor Project final Report

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CHAPTER 1: INTRODUCTION

a) About the product

Most people associate the word bacteria with disease and

infection but this is not always the case. Our digestive system

houses millions of bacteria which are essential for a variety of

functions such as the digestion and absorption of nutrients, the

synthesis of vitamins, the immune function of the intestines and

the adequate growth of cells in the colon. Provided there is a

healthy population of ‘good' bacteria in the gut, the population

of harmful bacteria can be kept at bay and poor digestion and

disease can be avoided.

Probiotics are key to a healthy digestive tract. The live

microorganisms, commonly found in yogurt and dietary supplements,

slash the amount of bad bacteria in your gut, leaving the healthy

stuff to flourish.

Advocates say probiotics boost the populations of good bacteria

in your gut, thereby improving not only your gut health, but

somehow benefitting all the other aspects of your health that

been linked to the gut – including your immune system. This is

because the gut encounters foreign substances every day in the

food we eat, making it a major line of defense against

potentially harmful pathogens. Probiotics have also been found to

prevent the bouts of diarrhea that affect up to one in four

people taking antibiotics.

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Immunosenescence and alterations in the intestinal microbiota are

associated with aging. Immune functions, as well as the

intestinal microbiota, can potentially be modified and improved

by probiotics, thus being particularly beneficial to elderly

consumers. The ability of Lactobacillus paracasei Lpc-37 to

modulate immune markers including phagocytic activity, natural

killer (NK) cell activity and cytokine profiles, as well as

composition and activity of the intestinal microbiota, in healthy

elderly subjects was investigated in a randomised, double-blind,

placebo-controlled study. Only very limited effects in the

measured blood or faecal immune markers or intestinal microbiota

could be detected between the fermented milk drinks with or

without probiotics. Thus, no significant immunological or

microbial effects of the probiotic fermented milk could be

detected in this study population. Probiotic supplements, usually

sold as yoghurts or dairy based drinks, claim to enhance your gut

flora with well-known good bacteria, such as bifid bacterium and

lactobacillus, which allegedly improve your digestion and enhance

your gut's ‘natural defenses'. But do they work and are they

worth their outrageous price tag?

Aging has been related with changes in immune function (Mazari

and Lesourd 1998) and gut microbiota composition (Claesson et

al., 2011). These age-related changes represent targets for the

development of nutritional intervention strategies specifically

directed to the elder population. Among these strategies, the

development of functional foods including probiotics constitutes

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a promising approach. Whilst in healthy adults the immune system

is in balance and will unlikely be affected by probiotics,

elderly represent a group with a ’challenged’ immune system.

Elderly are more prone to infections and gastrointestinal

problems (Bhutto and Morley 2008).

In fact, an altered immune response has been described in

elderly, a phenomenon known as immune-senescence (Candore et al.,

2008). In elderly, these changes often include a reduced natural

killer (NK) cell activity (Mocchegiani et al., 2009). Cytotoxic

activity of NK cells plays a role on the response against viruses

and cancer cells (Kazue et al., 2000) and therefore a reduced NK

activity may, at least partially, explain the higher incidence of

infections in elderly subjects. The intestinal microbiota has an

important role in the health and well being of humans of all

ages, but it is also important during old age; among others in

modulating immune function. The intestinal microbiota composition

in elderly is different from that of younger adults, showing

reduced levels of potentially beneficial microorganisms and

higher numbers of harmful bacteria in their intestines (Hayashi

et al., 2003; Woodmansey 2007; Hopkins et al., 2001, 2002). This

change is likely due to factors that are related to ageing, like

reduced mobility and suboptimal nutrition.

It has been shown that the immune system of different population

groups (i.e. healthy vs atopic adults) may react differently to

probiotics (Roessler et al., 2008) and, therefore, probiotic

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containing products targeting elderly should be tested in this

specific population. Different probiotic strains have been

studied in the elderly population and some strains have been

found to show immunomodulatory properties (Gill et al., 2001;

Ouwehand et al., 2008; Ibrahim et al., 2010; Takeda and Okumura

2007; Sheih et al., 2001) or to reduce the duration of infections

(Guillemard et al., 2010).

The word "probiotic" is a compound of two Greek words: "pro," to

signify promotion of and "biotic," which means life. Their very

definition is something that affirms life and health. That's true

even by modern standards: the World Health Organization defines a

probiotic as any living microorganism that has a health benefit

when ingested. Similarly, the USDA defines a probiotic as "any

viable microbial dietary supplement that beneficially affects the

host."

That doesn't mean that all probiotics or probiotic-containing

foods are created equal. "There is a lot of 'noise' in this space

as more and more 'food products' are coming out with Probiotics,"

Probiotic cultures are described as live microbial feed

supplements that improve intestinal microbial balance and are

intended for maintenance of health or prevention, rather than the

curing of disease. The demand for probiotic foods is increasing

in Europe, Japan and the U.S. reflecting the heightened awareness

among the public of the relationship between diet and health.

Traditionally, the most popular food delivery systems for these

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cultures have been freshly fermented dairy foods, such as yogurts

and fermented milks, as well as unfermented milks with cultures

added. However, in the development of functional foods, the

technological suitability of probiotic strains poses a serious

challenge since their survival and viability may be adversely

affected by processing conditions as well as by the product

environment and storage conditions. This is a particular concern,

given that high levels (at least 107 per gram or ml) of live

micro-organisms are recommended for probiotic products. The

successful manufacture of probiotic Cheddar cheese harbouring

high levels (>108 cfu/g) of the probiotic strain was reported.

Hence, the overall objective of these studies was to continue the

development and evaluation of Functional Foods containing high

levels of viable probiotic bacteria, with particular emphasis on

overcoming the technological barriers and the identification of

strains suited to particular applications, such as incorporation

into Cheddar cheese and spray-dried powders.

There are many probiotic products available abroad and in many

different forms-

Tablets

Curds

Milk

Drink

Ice-Cream

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Probiotic products have gained out a large market share in a very

short span, as now a days people are very conscious about their

health and it is a segment which directly talks about the health

related issues and give out instant remedies. These products are

those which do not even need a medical prescription. And are

daily use products, which are easily available at retail outlets,

general merchants and confectioners.

The term probiotic is a relatively new word meaning “for life”

and it is currently used to name bacteria associated with

beneficial effects for humans and animals. The original

observation of the positive role played by some selected bacteria

is attributed to Eli Metchnikoff, the Russian born Nobel Prize

winner working at the Pasteur Institute at the beginning of the

last century, who suggested that "The dependence of the

intestinal.

The Gut or the Digestive system works 24 hours a day, 365 days a

year. It is home to 100 trillion bacteria also called the Gut

Flora. The Gut performs very important functions which are

necessary for the growth and development of the human body.

1. The Gut digest the food that we consume and absorbs the

nutrients to provide the energy that is needed by the body to

perform the various activities.

2. More than 70% of the immune cells are present in Gut. It plays

an important role in protecting us from infections by fighting

harmful bacteria, viruses and cancer cells.

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3. The Gut helps us to get rid of the waste material from our

body by forming stools.

What is Gut Flora?

Our gut is home to 100 trillion microorganisms that are ten times

more than the cells in the entire human body. The digestive

system contains a large number of microorganisms which are

estimated to weigh over a kilogram. They are collectively called

the Gut Flora.The gut flora is acquired rapidly during and

shortly after birth and is known to play an important role in

determining the gut health of an individual.It is almost

impossible to live without them.

The gut flora helps improve gut function by stimulating the

digestive process and since 70% of the immune cells reside in the

gut, it also helps to build immunity. They also aid in the

absorption of nutrients and some bacteria also produce vitamin B

and K. The gut flora includes both the beneficial organisms and

the harmful ones that cause disease.

There is no consensus of what constitutes an "ideal" intestinal

microbiota but a healthy microbiota is thought to be one that

contains high numbers of Lactobacilli and Bifido bacteria such

that their activities predominate over other potentially harmful

microbes.

b) Purpose of the study

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With the rising competition in the field of probiotic market it

has become important for the companies to understand the

psychology of the customers when they go for purchasing the

products offered by the company.

With such demand and so many options available there

comes the important factor of media habits of various players, so

this becomes necessary to check whether masses are getting aware

about the product and if yes whether they are accepting or not.,

which indeed is very important for the company to understand not

just to serve better but also to survive in such competition.

The basic purpose of this study has been to understand

the response of consumers towards Probiotic drinks, specially

Yakult keeping in account the major factors like price, flavour ,

brand name, usage etc.

c) About the Company

Yakult Danone India (P) Ltd is a 50:50 JV between Yakult Honsha,

Japan and Group Danone of France, both of which are global

probiotic leaders. The JV was formed in 2005 to manufacture and

sell probiotic products in the Indian market. Yakult, a probiotic

drink was launched in India in 2007, and is presently available

in Delhi, NCR, Nasik, Chandigarh, Punjab, Jaipur, Mumbai, Pune,

Hyderabad, Chennai and Bangalore. Yakult is manufactured at an

ISO 9001:2008, HACCP and OHSAS 18001:2007 certified manufacturing

facility in Sonipat, Haryana in India.

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As a pioneer in probiotics, Yakult has formidable research

capabilities and product technologies in the field of probiotics.

Yakult Central Institute for Microbiological Research has for

years researched the use of intestinal bacteria as a factor in

health maintenance, conducting a wide range of studies on the

benefits of microorganisms in Japan.

In India too, Yakult Danone India is working actively to build

awareness about probiotics and contribute to a healthier society.

Yakult’s benefits have been scientifically established through

years of research and 30 million people in more than 30 countries

drink Yakult every day.

Publications by the Company

1. Probiotic Foods in Health and Disease

"Probiotic Foods in health and Disease" compiled by leading

experts is a blend of fundamental and applied research related to

the use of these important organisms in enhancement of human

health. The book aims at covering all aspects of the intestinal

microflora and offers a comprehensive review of the broad array

of effects that can be attributed to probiotic usage. While the

thirst remains the latest and most existing findings in the field

of gut health, it also opens a window to the possible role of

probiotics beyond the gut such as oral health care, allergic

disorders and women's health. In addition the book reviews

pertinent legislation regulating the use of probiotics across the

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globe with special emphasis on Japan, a country which pioneered

the establishment of a regulatory framework for functional foods,

or foods that promote a health benefit besides providing basic

nutrition. Each chapter offers a insight of the topic, reviews

current research and discusses future direction. Most of the

references that have been cited in the book chapters are recent,

exploit modern methodologies, good controls and rational

explanations for the probiotic benefits.

2. Evidence Based Health Benefits of Probiotics

The book "Evidence Based Health Benefits of Probiotics" presents

a broad overview of the current understanding and latest

developments in the field of probiotics for maintenance of health

and disease prevention. The contributors have expertly elaborated

the potential role of probiotics in early development, child and

adult health and evaluated its use in prevention and control of

various diseases. The contents of the book reflect the wide

spectrum of research that has been undertaken and the advances

that have been made.

3. Role of Probiotics in Intestinal Milieu and Disease Management

The proceedings of the 1st India Probiotic Symposium "Role of

Probiotics in Intestinal Milieu and Disease Management" provides

an insight into the role of probiotics in improvement of

intestinal health and prevention of enteric infections.

Founder

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In 1930 Dr. Minoru Shirota, a Japanese scientist, was the first

in the world to isolate and culture a probiotic strain which

reached the intestines alive in large numbers and imparted health

benefits to the host. He used this strain to make Yakult, a

fermented milk drink, so as to reach the benefits of the strain

to people at large.

Yakult was first launched in Japan in 1935, and today with over

75 years of history, Yakult is a global leader in the probiotic

drinks market with the wide range of probiotic products using

Lactobacillus casei strain Shirota (LcS) and Bifid bacteria

breve.

The flagship product Yakult contains over 6.5 billion beneficial

bacteria (Lactobacillus casei strain Shirota) which have proven

health benefits. It helps improve gut function and build

immunity. It has been scientifically proven to be safe and

effective.

Awards

Yakult Danone India Pvt Ltd was awarded the jury award for

Emerging Company of the Year in 2011 from Frost & Sullivan. This

Award signifies the company's identification of solutions with

long-term sustainability as a final objective, while presenting

tremendous market potential simultaneously. Moreover, the Award

also signifies that the company's overall business strategy is

sound and poised for success.

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Mission

Yakult's mission is to contribute to the health and happiness of

every person around the world through the pursuit of excellence

in life sciences and the study of microorganisms. We continue to

spread the message of preventive medicine and the benefits of

probiotics, such as Lactobacillus casei Shirota. One by one, city

by city, country by country, we deliver this message in the shape

of a small bottle - a bottle that contains around 8 billion live

and active good bacteria.

Vision

Yakult pushes forward with the quest for new possibilities for

probiotics in the academic and medical fields. We work with

doctors, scientists and dietitians worldwide to help people with

medical conditions and find ways our probiotics can be used to

help people suffering. Yakult's research has led to many

significant medical advances, even beyond the probiotics field,

such as the development of the Campto Injection, the first-line

drug for colon cancer in the United States.

News and Events

Yakult at Pinkathon

We participated in Pinkathon, a marathon exclusively for

women. In partnership with Women's Cancer Initiative(WCI) and

Tata Memorial Hospital, Pinkathon aims to raise awareness about

breast cancer among women. More than 2000 women participated in

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this marathon, and we sampled Yakult to all participants as a

refreshment after the run.

Yakult Lady convention 2013

The Annual Yakult Lady convention 2013 was held at Tivoli Garden,

New Delhi to reward and recognize the yearlong efforts and

achievement of its robust team of 300 Yakult Ladies. These women

work through the year to spread awareness and benefits of Yakult

across 14 centers in India. The day was dedicated to celebrate

their triumph and success.

IDA Symposium, Jaipur

Symposium on probiotics was organized by Indian Dietetic

Association, Jaipur Chapter in association with Fortis Hospital,

Jaipur and Yakult Danone India Pvt. Limited on 27th February’2012

in Jaipur. Dr. Ramesh Roop Rai (HOD and Senior Consultant

Gastroenterology - Fortis Hospital), Dr. Lalit Bharadia

(Consultant Pediatric Gastroenterologist and Hematologist –

Fortis Hospital), Dr. Namita Panagaria (Joint Secretary IDA and

Chief Dietician – Heart and General Hospital) and Dr. Neerja from

YDI gave presentation on probiotics during the symposium.

Mr Kiyoshi Oike receiving a certificate of appreciation from Smt. Sheila Dikshit

Mr Kiyoshi Oike, Managing Director, Yakult Danone India Pvt. Ltd,

receiving a certificate of appreciation from Smt. Sheila Dikshit,

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Hon’ble Chief Minister, Govt. NCT of Delhi for supporting the

efforts of Celiac Society of Delhi.

Principals Seminar

A seminar on ' Health & Education - a perfect synergy' was

organized for school principals in Bangalore along with Times of

India (NIE). YDI made a presentation on probiotics and their

health benefits while the panel debated on the importance of

introducing healthy eating habits among school kids and

sensitizing parents. Dr Priyanka Rohatgi, President IDA and Chief

dietician, Apollo Hospital, Bangalore was a part of the panel

discussion, she shared her views on the importance of breakfast

and a balanced diet at school and home. Other panelists included

Dr. Prabhu Dev – Vice Chancellor, Bangalore University; Nisha

Millet – Ace Swimmer and Olympian; Mr. G.N. Sreekanthaiah, I.F.S

- Department of Ayush, Govt. of Karnataka

Yakult Danone India sponsors the 3rd India Probiotic symposium

The 3rd India Probiotics Symposium was held in November 2009 in

New Delhi. This symposium was organized by the National Institute

of Cholera and Enteric Diseases, Kolkata, Indian Council of

Medical Research (ICMR) and sponsored by Yakult Danone India Pvt.

Ltd.

The two day Symposium aimed at providing medical practitioners,

scientists, nutritionists, dairy technologists and policy makers

an in depth knowledge on the role of probiotics in improving gut

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health, in immune-modulation, in reducing allergic disorders,

maintaining a healthy oral flora and reducing the risk of vaginal

and bladder infections. The importance of regulatory and ethical

issues for their use, especially in India, were also discussed.

The event was marked by the presence of Prof. N. K. Ganguly,

Former Director General (ICMR) and President JIPMER, Dr. B.N. S

Walia, Emeritus Professor, Advanced Pediatric Centre and Former

Director Post Graduate Institute of Medical Education and

Research, Chandigarh, Dr. G. Balakrish Nair, Director, National

Institute of Cholera and Enteric Diseases (NICED), Dr B

Sesikeran, Director, NIN, Hyderabad, Prof. Gregor Reid former

Chair of the United Nations and World Health Organization Expert

Panel on Probiotics, past President of the International

Scientific Association for Probiotics and Prebiotics (ISAPP) and

current Chair in Microbiology and Probiotics, in London, Canada

and Prof Akiyoshi Hosono, Professor Emeritus, Shinshu University

and Managing Director, Japan Dairy Technical Association among

others.

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CHAPTER 2: REVIEW OF LITERATURE

C. Stanton, R.P. Ross, G. Fitzgerald and K. Collins, (2000)

Probiotic cultures are described as live microbial feed

supplements that improve intestinal microbial balance and are

intended for maintenance of health or prevention, rather than the

curing of disease. The demand for probiotic foods is increasing

17

in Europe, Japan and the U.S. reflecting the heightened awareness

among the public of the relationship between diet and health.

The overall objective of these studies was to continue the

development and evaluation of Functional Foods containing high

levels of viable probiotic bacteria, with particular emphasis on

overcoming the technological barriers and the identification of

strains suited to particular applications, such as incorporation

into Cheddar cheese and spray-dried powders.

Pig feeding trails, cheese making trails by pilot scale trails,

Compositions of the control and probiotic, Sensory grading of the

probiotic cheese was performed by commercial graders.

Perryn Kruth and Brittany Martyn

Antibiotic therapy may alter the balance of the gut’s natural

microflora, creating conditions where C. difficile can flourish

and release toxins, causing potentially serious diseases such as

diarrhea or pseudo-membranous colitis. Clostridium difficile

Associated Disease (CDAD) is normally treated by the

discontinuation of antibiotic therapy when possible, or the

alternative use of vancomycin or metronidazole.

Commercial probiotics available in health food stores are of

variable quality. Two of the four products we tested, which

claimed to have over two billion active cells per dose, showed no

bacterial growth when cultured. The remaining two of four

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probiotics appeared to have no significant value in the treatment

of C. difficile. Although bacterial content in products was

verified, products inhibited neither bacterial growth nor toxins

in vitro.

NCCAM, (2008)

Probiotics are live microorganisms (in most cases, bacteria) that

are similar to beneficial microorganisms found in the human gut.

They are also called “friendly bacteria” or “good bacteria.”

Probiotics are available to consumers mainly in the form of

dietary supplements and foods. They can be used as complementary

and alternative medicine (CAM)

Probiotics are available in foods and dietary supplements (for

example, capsules, tablets, and powders) and in some other forms

as well. Examples of foods containing probiotics are yogurt,

fermented and unfermented milk, miso, tempeh, and some juices and

soy beverages. In probiotic foods and supplements, the bacteria

may have been present originally or added during preparation.

Some probiotic foods date back to ancient times, such as

fermented foods and cultured milk products. Interest in

probiotics in general has been growing; Americans’ spending on

probiotic supplements, for example, nearly tripled from 1994 to

2003.

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Probiotics’ side effects, if they occur, tend to be mild and

digestive (such as gas or bloating). More serious effects have

been seen in some people. Probiotics might theoretically cause

infections that need to be treated with antibiotics, especially

in people with underlying health conditions. They could also

cause unhealthy metabolic activities, too much stimulation of the

immune system, or gene transfer (insertion of genetic material

into a cell).

Probiotic products taken by mouth as a dietary supplement are

manufactured and regulated as foods, not drugs.

Sofia D. Forssten, Nuria Salazar, Patricia López, Janne Nikkilä, Arthur C. Ouwehand,

Ángeles Patterson, Patricia Ruas-Madiedo, Ana Suarez, Sonia Gonzalez and Miguel

Gueimonde,(2011)

The properties of a milk drink containing Lactobacillus paracasei

Lpc-37 on immune function and intestinal microbiota in healthy

elderly subjects. This strain has been shown to pose

immunomodulatory properties in healthy adults (Paineau et al.,

2008), and suggested to be able to alter the activity of

intestinal microbiota (Valerio et al., 2010). Additionally, the

Lpc-37 strain has been reported to modulate the immune system in

adults (Roessler et al., 2008).

Differences in background data (gender ratio, age, weight, use of

anticoagulant and antihypertensive drugs, etc.) were not observed

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between the placebo and probiotic groups (data not shown). With

regard to drop-outs only 1 person (placebo group) dropped out for

claiming self-reported lack of tolerance (but when asked for

specific symptoms was not able to describe them) and one was

moved from the elderly home. In this group there were also two

volunteers that dropped-out before the end of the study because

they were hospitalized because a respiratory infection and

breaking a hip. In the probiotic group, one volunteer was moved

to another elderly home and another one went on holidays with her

family before the end of the study, and thus, some samples were

not available.

FAO Food and Nutrition paper, (2002)

The FAO/WHO consultation in 2001 brought together international

scientific experts to evaluate available information on the

functional and safety aspects of probiotics in powder milk. The

consultation examined available scientific information on the

dietary impact of probiotics, evaluated their properties,

benefits, safety and nutritional features, and considered their

potential adverse effects, taking into consideration work done by

national authorities, FAO, WHO and other international

organizations and relevant global fora. It reviewed the

scientific basis for health claims linked to probiotic foods,

considered regulatory needs and discussed strategies for the

safety and nutritional assessment of probiotics, taking into

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account public concerns and food safety evaluation findings. The

consultation generated a number of recommendations for further

research,as well as priorities for the evaluation of safety and

nutritional aspects of probiotics and regulatory requirements.

Mr Juan Schiaretti, Minister of Production of the Province of

Cordoba, opened the Consultation. He acknowledged the need for

sound scientific evidence to substantiate health benefits

associated with probiotic foods. Mr Victor Faraudo, Secretary of

Agriculture of the Province of Cordoba; Mr Carlos Debandi,

President of the Cordoba Science Agency, and Mr Eduardo Echaniz,

Coordinator of the National Codex Committee also gave welcome

addresses. Dr Jorgen Schlundt and Dr Maya Pineiro spoke on behalf

of the World Health Organization and the Food and Agriculture

Organization of the United Nations. In their statements, the

importance of probiotics to the health of the human population

was indicated, with particular reference to their potential in

developing countries.

The term probiotic is a relatively new word meaning “for life”

and it is currently used to name bacteria associated with

beneficial effects for humans and animals. The original

observation of the positive role played by some selected bacteria

is attributed to Eli Metchnikoff, the Russian born Nobel Prize

winner working at the Pasteur Institute at the beginning of the

last century, who suggested that "The dependence of the

intestinal microbes on the food makes it possible to adopt

22

measures to modify the flora in our bodies and to replace the

harmful microbes by useful microbes" (Metchnikoff, 1907).

Government regulations differ among countries, however the status

of probiotics as a component in food is currently not established

on an international basis. For the most part, probiotics come

under food and dietary supplements because most are delivered by

mouth as foods. Prebiotics as an area is distinct from probiotics

and therefore, will not be covered in detail in this report. The

Consultation recognizes both the potential benefits of prebiotics

with respect to probiotics, in addition to their ability to

stimulate indigenous beneficial bacteria in the host.

Prof G.R. Gibson, Dr G. Rouzaud,

A variety of probiotic supplements are now available for human

use in the UK. These range from fermented milks to lyophilized

forms, containing both single and multiple strains. However,

there is an almost total absence of comparative data on probiotic

effects within the human gut and their inherent safety

implications.

Dietary modulations of the human gut micro flora can be of great

benefit to health. The most frequently used dietary method of

influencing the gut flora composition is the consumption of

probiotics. Over the years many species of micro-organisms have

been used. They consist mainly of lactic acid bacteria

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(lactobacilli, streptococci, enterococci, lactococci and bifid

bacteria). Bacillus spp. may also be used.

The typical transit time of a small food bolus in the stomach is

approximately 20 minutes. This period of time was therefore

chosen to test the resistance of bacterial strains to simulated

gastric contents. Stomach acidity varies according to individuals

and whether individuals has fasted prior to ingestion. To account

for these inter-individual differences, the ability of probiotic

strains to survive at various acidic pHs was investigated.

K.C. Fitzpatrick, (2005)

Probiotics which have been defined as live microorganisms that

when ingested in appropriate quantities, have a beneficial effect

in the prevention and treatment of specific medical conditions by

improving the host's intestinal microbial balance. The Natural

Health Products (NHP) Regulations define a probiotic as a

monoculture or mixed culture of live micro-organisms that benefit

the macrobiotic indigenous to humans. A probiotic is limited to

non-pathogenic microorganisms.

Probiotic research is being conducted to various extents across

the country with Alberta having more focus on dairy based

probiotics (mostly for animal health and foods) and the Eastern

regions of the country conducting a significant amount of

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research in all aspects of probiotics for NHPs, food and animal

health.

Probiotics are available in various dosage forms, such as

capsules, tablets, and powders. Overall, it was very surprising

to see the lack of selection and availability of probiotic

products in the Canadian retail market. Only three major brand

labels were found at the national pharmaceutical chains and two

at the NHP retailers. The NHP independent merchandiser stocked

two of the national brands and one local label.

L.C.Alleyer, M.J.Miller, S.Y.Lee,(2010)

Three selected prebiotics, soluble corn fiber, polydextrose, and

chicory inulin, were each present individually at an amount to

claim an excellent source of fiber (5g of fiber/serving) or a

good source of fiber (2.5g of fiber/serving) in 6 different

yogurt drinks. Three additional yogurt drinks contained 5g of

each of the separate prebiotics along with a mixture of the

selected probiotics (Bifidobacterium lactis Bb-12 and

Lactobacillus acidophilus LA-5).

As the popularity of yogurt products continues to grow,

manufacturers are continuously investigating value-added

ingredients such as prebiotics and probiotics to entice health-

conscious consumers. Probiotics are referred to as “live

microorganisms, which when administered in adequate amounts

25

confer a health benefit on the host” (FAO/WHO, 2001).

Lactobacillus and Bifidobacteria species are the most common

types of probiotics. Prebiotics are classified as “non-digestible

food ingredients that beneficially affect the host by selectively

stimulating the growth and/or activity of one or a limited number

of bacteria in the colon, and thus improve host health”

Sensory analysis of yogurt drinks with prebiotics and probiotics

is needed for manufacturers looking to incorporate the healthful

ingredients into their products. Inclusion of probiotics has been

shown to not significantly alter the sensory properties of dairy

products (Hekmat and Reid, 2006); however, prebiotics such as

inulin have the ability to be a fat substitute, bulking agent,

low-calorie sweetener, and texture modifier when added to yogurt,

therefore potentially altering the sensory perception of the

product (Guggisberg et al., 2009). The growing number of possible

prebiotics needs to be evaluated for their sensory effect before

commercial inclusion. Previous studies determined that selected

probiotics do not alter the sensory profile of prebiotic-

containing yogurt (Hekmat and Reid, 2006; Kailasapathy, 2006).

However, it is unknown if this is true for all probiotics and

whether this applies to prebiotic-containing yogurt drinks

Bianca Nogrady(2013)

A 2010 Cochrane review of 63 studies examining the use of

probiotics in more than 8000 people – most of whom were children

26

– with infectious diarrhoea found those who took probiotics were

generally sick for a shorter period and without any adverse

effects. The most common probiotics used were L. casei strain, S.

boulardii Enterococcus lactic acid bacteria.

Probiotics have also been found to prevent the bouts of diarrhoea

that affect up to one in four people taking antibiotics. A recent

meta-analysis, which looked at the results of 63 different

trials, concluded that taking probiotics could reduce the risk of

antibiotic-associated diarrhoea by 42 per cent.

Irritable bowel syndrome, with its range of unpleasant symptoms,

including bloating, flatulence and diarrhoea, is another

condition often treated over-the-counter with probiotics although

the research evidence on this is mixed.

"You might get a probiotic that contains six to ten strains, so

you don't really get the strains that you need, which are the

anaerobes," says gastroenterologist Professor Thomas Borody,

director of the Centre for Digestive Diseases in Sydney.

Oral probiotics also contain doses of bacteria that are around 3-

4 orders of magnitude lower than the estimated 100 trillion

individual microorganisms found in the gut.

Borody says another problem with commercial probiotics is that

they are too 'tame'.

"Once they've been caught and cultured then they are changed, and

they're passaged, which means they're grown over and over and

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over and the more you passage a bug, the less it is like it used

to be," says Borody.

Andrew Hough(2009)

After extensive review of scientific research, at least two

thirds of the claims submitted were found to be untrue, the

European Food Safety Authority said.

Under European rules, consumers are protected from fake claims

through the banning of publication of any information which may

be false, misleading or difficult to understand.

More than 500 claims were made by companies about the nutritional

value or healthiness of products, with only a third approved, the

agency found.

The claims related to more than 200 foods and food components

such as vitamins and minerals, fibre, fats, carbohydrates and

"probiotic", or therapeutic, bacteria to determine their

nutritional value.

The watchdog also investigated the functions of vitamins and

minerals in the body, and also included dietary fibres, fatty

acids for maintenance of cholesterol levels, and sugar-free

chewing gum for maintenance of dental health.

Annie-Rose Harrison-Dunn(2013)

28

Prebiotic short-chain fructo-oligosaccharides (scFOS) could

modify metabolism through their effect on intestinal microbiota,

which could prove helpful for type 2 diabetics, research has

claimed.

The study, which used diet-induced obese mice model harbouring a

human-type microbiota, sought to evaluate the effect of scFOS on

the composition of the faecal microbiota and on metabolic

parameters. They found that scFOS induce “profound metabolic

changes” by modifying the composition and activity of the

intestinal microbiota.

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CHAPTER 3: RESEARCH METHODOLOGY

When we talk about the research methodology we not only talk of

the research method but also consider the logic behind the

method. The methodology adopted for studying the awareness and

acceptability of probiotic drinks specially “Yakult” directly.

Research Design

The research design of the project is Descriptive as it describes

the attitudes, perceptions, characteristics, activities and

situations associated with the population. It contains who,

what, when, where , why and how questions. Here pre knowledge on

the topic exists. Builts over the previous information. The

descriptive research may show a relationship between two

variables but can not show show which variable caused the other.

Here sample must be representative of the population. This type

of research is structural and needs good amount of resources. It

focuses on primary data and involves observing and describing the

behavior of the customers.

It is used to obtain information concerning the current status of

the phenomena to describe “what exists” with respect to variables

in a given situation and helps in breaking vague problems into

smaller and precise problem and emphasizes on discovering the new

ideas and insights.

Research questions

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Since the study is about the “Awareness and acceptability of

probiotic drinks”, emphasis is laid on different types of

probiotic products available these days and other variables like

price, packaging, taste etc. has been given in few of the

questions. An attempt was also made to understand the customer’s

psychology as to what he/she looks for in a probiotic drink. The

questions included in the questionnaire were multiple choice,

ranking, dichotomous and self viewpoint.

Questions were taken of each aspect so that full coverage can be

done over the sample and their whole sole viewpoint can be taken.

By that only we can judge whether the product is being actually

accepted by the people or not.

Population and Sample

Primary data would be collected from the students of Amity

University (Uttar Pradesh). The sample would include people of

different:

• Age groups

• Regions

• Gender

from both hostellers as well as day scholars.

Sample size of 84 through convenience sampling of non-probability

sampling techniques has been taken. It is a statistical method

31

of drawing representative data by selecting people because of the

ease of their volunteering or selecting units because of their

availability or easy access. The advantages of convenience

sampling are the availability and the quickness with which data

can be gathered. The disadvantages are the risk that the sample

might not represent the population as a whole, and it might be

biased by volunteers.

The effort has been made to include people with even frequency of

consumption (high, medium and low) of probiotic drink to get the

questionnaire filled.

Data Collection and Analyzing Instrument

Keeping in mind the nature of requirements of the study to gather

all the applicable information regarding my topic, data which was

collected was primary. Primary data is important and much more

useful as it is undisguised information about the results of an

experiment or observation. It’s like no one has spun it by adding

their own opinion or bias, so it can form the basis of objective

conclusion.

To collect enough data to test the hypothesis, a survey using

well designed structured Questionnaires are conducted.

Respondents are personally approached and explained about the

survey. They are asked to express their viewpoints in context to

Probiotic drinks. As in whether they are aware of these products

or not and if yes then do they consume it and how frequently.

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Limitations:

The matter presented in the report is relevant, to the point and

sufficient enough to understand the concept but still there can

be few loopholes or limitations.

1. Being students, we are still in the process of learning. So,

due to limited knowledge the concerned topics are not explained

in a professional manner.

2. The sample size even less than 100 was taken from the large

population for the purpose of study, so there can be difference

between results of sample from total population.

3. There may be some bias in the responses of the respondents

which cannot be ruled out fully.

4. The instrument was the exclusive use of closed-ended items.

There was a limited range of responses. Open-ended items may have

provided much more information.

5. Due to continuous change in environment, what is relevant

today may be irrelevant tomorrow.

33

CHAPTER 4: DATA INTERPRETATION AND ANALYSIS

Question 1: Are you familiar with the term “Probiotic Drinks”?

34

Exhibit 1: Familiar with term “Probiotic Drinks”

This pie chart depicts that out of eighty five people who were

being interviewed only sixty two are aware of what actually

Probiotic drink means and twenty three were not aware of the term

probiotic drinks. This means 73% of sample size was aware

Probiotic drinks and rest 27% were not aware.

Question 2: What all benefits does Probiotic drink caters to?

They help in improving our health in a natural way

Good for immune system

Gives Energy

Leads to better digestion

Improves overall health

Increases good bacteria inside the body

Here the sample audience have stated what they feel about what

can be the benfits of the Probiotic drinks. These benefits are

35

being a stated by the sixty two people who were aware of the

product.

Question 3: What do you think can be side-effects of having

Probiotic drinks?

Raise up the sugar level inside body

Initialy leads to gastric problems

Can make you bit fat

Any bacteria present inside can prove to be dangerous for

you

Make your body habitual of consuming Probiotic supplements

Stress increase

These are the few side-effects what the sample has faced and

what the others think who have personally not consumed up the

product till date.

Question 4: At what age are these drinks generally required?

36

Exhibit 2: Age at which Probiotic drinks are required

The sample states that the probiotic drinks should be consumed

when the person reaches the stage of being an adult(25-40) and

that at the middle age level(40-60). In percentages 24% people

are in favour of consuming probiotic drinks in between (25- 60).

While 22% will think that probiotic should be consumed at the age

of (19-25), followed by 15% during the old age( above 60), and

rest 9% and 4%, respectively think at the teenage( 14-19) and

kids( 5-14).

37

Question 5(a): Probiotic curd [Kindy mark the differences between

probiotic curd, milk and drink? ]

Exhibit 3: Usefulness of Probiotic curd

The sample stated that probiotic curd is more of a useful

product. As 57% voted it as a useful product

38

Question 5(b): Probiotic milk [Kindy mark the differences between

probiotic curd, milk and drink? ]

Exhibit 4: Usefulness of Probiotic Milk

Probiotic milk is considered as a useful product as 53% voted as

its being useful.

39

Question 5(c) : Probiotic Drink [Kindy mark the differences

between probiotic curd, milk and drink? ]

Exhibit 5: Usefulness of Probiotic Drinks

40

Probiotic drinks are useful as 57% people stated this fact.while

only 3% people take them to be least useful and 4%to be less

useful. Other 13% state that it is most useful product while rest

23% are being neutral.

Question 6: Have you heard about Yakult?

Exhibit 6: Heard “Yakult”?

41

Out of eighty five sample size sixty eight people that is 80%

have heard the name Yakult. Rest 20% i.e. seventeen people never

heard the company before.

Question 7: Have you ever tried Yakult?

42

Exhibit 7: Tried “Yakult”?

Out of eighty five, sixty one had tried out Yakult that is 72%.

While people who have not tried out Yakult are being 28%.

Question 8: How regularly do you consume “Yakult”?

43

Exhibit 8: Consumption Pattern

Maximum population consume Yakult twice- thrice a week (23%).

Rest 19% consume once a weekfollowed by 12% who consume up Yakult

daily.

44

Question 9: Have you felt in any changes in your health after

consuming “Yakult”?

Exhibit 9: Changes in Health

This is a pie chart formed u p upon the whole population and out

of this 59% feel changes in their health after consuming up

Yakult.and rest 35% consist of people who didn’t consume up

Yakult and also who never found out any changes in themselves.

45

Question 10: You like “Yakult” because of taste, probiotic

nature, packing?

Exhibit 10: “Yakult” preferred due to taste, Probiotic nature, Packaging

Yakult id being 50% liked due to its probiotic content and then

34% due to its packaging that is 65ml bottle mend to be consumed

at one go. Rest 16%people like it due to its taste.

46

Question 11: What do you think Pricing of “Yakult” is adequate or

not?

Exhibit 11: Pricing of “Yakult” adequate or not

47

Out of 100% only 56% think the price is being adequate i.e.Rs.

10/per bottle. While 44% think that the price is being

inadequate.

Question 12: Demographics-

(a)Age?

48

Exhibit 12: Age slabs of sample population

35% of the sample size was from the age bracket of (18-22), while

46% was from (22-26) years and rest 19% were from the age bracket

of (26-30)years

(b) Gender?

49

Exhibit 13: Gender of Sample population

In total 58% females were interviewed and rest 42% were males.

50

CHAPTER 5: CONCLUSION AND RECOMMENDATION

Conclusion

After seeing the various responses the study can be concluded as

that there is awareness among consumers about the Probiotic

drinks as 73% were aware with the term Probiotic.

The sample population, major chunk consumes probiotic products as

69% has already had a taste of it may be on daily basis, weekly

basis or once in a month.

In the fast going on environment, in which we live people are

more concerned about their health and they try to experiment on

new things which help in giving them a healthy lifestyle. As in a

question it was stated that why people like “Yakult” so 50% opted

due to the Probiotic nature.

The acceptability is there in the market as 59% of population

have also seeing positive changes in their health.

“Yakult” door to door delivery service is also giving a boost to

its business as people don’t have to search for it in the market.

Recommendation

“Yakult” has the first mover’s advantage in the Indian economy as

no company is providing probiotic drink till date. There are

probiotic milk, probiotic curd and probiotic ice-cream.

51

“Yakult” as providing door to door delivery can also distribute

free sample to neighbors, so that awareness can be increased.

“Yakult” is still present in selected cities only which are

Delhi NCR, Mumbai, Pune, Bangalore, Hyderabad, Jaipur, Chandigarh

and Punjab.

References

Andrew Hough(2009), Claims many probiotic drinks are healthy 'are

false', The Telegraph, 3:25PM BST 01 Oct 2009

Annie-Rose Harrison-Dunn(2013), Prebiotic fibre could induce

‘profound metabolic changes’, William Reed Business Media SAS,

02-oct-2013

Bianca Nogrady(2013), What are the health benefits of

probiotics?, ABC Health and wellness, Published 10/04/2013

C. Stanton, R.P. Ross, G. Fitzgerald and K. Collins,(May 2001),

Application of Probiotic Bacteria to Functional Foods, The Dairy

Products Research Centre ,Moorepark, Fermoy, Co. Cork., ISBN 184170 1769

DPRC No. 31

52

FAO and WHO (2006), Probiotics in food :Health and nutritional

properties and guidelines for evaluation, Joint FAO/WHO Expert

Consultation on Evaluation of Health and Nutritional Properties

of Probiotics in Food including Powder Milk with Live Lactic Acid

Bacteria ( 1-4 October) FAO FOOD AND NUTRITION PAPER, ISBN 95-5-

105513-0

K.C. Fitzpatrick (March 2005), Probiotics – Discussion Paper ,

Natural Health Products Directorate, Health Canada

L.C.Alleyer, M.J.Miller, S.Y.Lee,(2010) Sensory and

microbiological quality of yogurt drinks with prebiotics and

probiotics, Journal of Dairy Science, Volume 93, Issue 10 , Pages

4471-4479, October 2010

NCCAM (Created January 2007 Updated August 2008), An

Introduction to Probiotics, National Institutes of Health U.S. ♦

Department of Health and Human Services, Bar code D345

Perryn Kruth and Brittany Martyn, Inhibition of C. difficile: A

study of the effects of probiotics and various antibody-rich sources

Prof G.R. Gibson, Dr G. Rouzaud, An evaluation of probiotic effects in the human gut:

microbial aspects, Final Technical report for FSA project ref G01022

Sofia D. Forssten, Nuria Salazar, Patricia López, Janne Nikkilä,

Arthur C. Ouwehand, Ángeles Patterson, Patricia Ruas-Madiedo, Ana

Suarez, Sonia Gonzalez and Miguel Gueimonde (Accepted 5th

December 2011, Online Ready 29th December 2011), Influence of a

Probiotic Milk Drink, Containing Lactobacillus Paracasei Lpc-37,

53

on Immune Function and Gut Microbiota in Elderly Subjects,

European Journal of Food Research & Review, Vol. 1(3): page no.159-172,

Year 2011

54

Annexure -1

QUESTIONNAIRE FOR MINOR PROJECT

1. Are you familiar with the term “Probiotic Drinks?”

Yes / no

2. What all benefits can a probiotic drink cater to?

Your own viewpoint

3. What do you think can be side effects of having probiotic

drinks?

Your own viewpoint

4. At what age are these drinks generally required?

kids (5- 14)

teenage (14-19)

young adult (19-25)

adult (25-40)

55

middle aged person (40- 60)

old age (above 60)

5. Kindy mark the differences between probiotic curd, milk and

drink? (on the scale of 5)

(1 being very useful and 5 being least useful)

Price

Quality

Taste

Quantity

Alternate uses

6. Have you heard about “Yakult”?

Yes /no

7. Have you ever tried “Yakult”?

Yes / no

8. How regularly do you consume “Yakult”?

56

Once a month

Once a forthnight

Once a week

Twice –thrice a week

Daily

9. Have you felt in any changes in your health after consuming

“Yakult”?

Yes / no

10. You like “Yakult” because of taste, probiotic nature,

packing?

Taste (yes/ no)

Probiotic (Yes / no)

Packing (yes/ no)

11. What do you think pricing of “Yakult” is adequate or

not?

Yes /no

57

12. Demographics-

Age, sex, name, phone number