Probiotics Research Centre

Research & Development Division

Probiotics Research Centre is the DSIR recognized research & development division of Orbit Biotech which is powered by the scientific team for the development of probiotic products.

Introduction to Probiotics
Probiotics are live microorganisms thought to be beneficial to the host organism. According to the currently adopted definition by WHO, probiotics are: “Live microorganisms which when administered in adequate amounts confer a health benefit on the host”. Lactic acid bacteria (LAB) and bifidobacteria are the most common types of microbes used as probiotics; but certain yeasts and bacilli may also be helpful. Probiotics are commonly consumed as part of fermented foods with specially added active live cultures; such as in yogurt, soy yogurt or as dietary supplements.

Etymologically, the term appears to be a composite of the Latin preposition pro (“for”) and the Greek adjective βιωτικός (biotic), the latter deriving from the noun βίος (bios, “life”).

At the start of the 20th century, probiotics were thought to beneficially affect the host by improving its intestinal microbial balance, thus inhibiting pathogens and toxin producing bacteria.Today, specific health effects are being investigated and documented including alleviation of chronic intestinal inflammatory diseases, prevention and treatment of pathogen-induced diarrhea urogenital infections, and atopic diseases.

Benefits of Probiotics

Since ages we have been unknowingly using probiotics because of their benefits. Probiotics have reportedly shown beneficial effects on the following problems:

Diarrhea (especially Antibiotic Associated Diarrhea)
Lactose Intolerance
Colon Cancer
Blood Pressure
Immune Function and Infection
Helicobacter pylori infection
Bacterial Growth under stress
Irritable bowel syndrome and colitis

Current Research
Currently research is in process on probiotics in our R&D lab. The company plans to introduce certain probiotic food products that can enhance the nutritional value of the food and bring in the goodness of microorganisms. As the research is in process so the exact details of the projects can not be made available currently.