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09:53:12","\u002Fcontactinformatie\u002F","contactinformatie","\u002Factiviteiten\u002F","Activiteiten","activiteiten","\u002Fkenniscentrum\u002F",5,"2024-04-15 10:22:23","nl","en",2193,"2024-09-04T13:03:39+00:00",13,321,"303","Contactinformatie",318,319,322,11,7,284,"241",2201,"2193",2200,"2195","\u002Fonline-bijscholen\u002F","Online bijscholen","online-bijscholen",2199,"2197","\u002Fmaterialen\u002F","Materialen","materialen",2204,"\u002Fproducten\u002F",3616,"14","3547","\u002Fnieuwsbrief\u002F","Nieuwsbrief","nieuwsbrief",2205,"Contact",12,313,2209,2208,2207,3617,"Nederlands","nl_NL","2022-01-04 08:29:47","2025-01-27 15:24:08","http:\u002F\u002Fyakultsciencenl.kinsta.cloud\u002F?page_id=2193","2022-01-04 09:50:07","2024-10-22 08:47:57","2024-08-05T14:43:59","2024-09-04T13:03:39","https:\u002F\u002Fschema.org","WebPage","2024-08-05T14:43:59+00:00","ReadAction","BreadcrumbList","Home","https:\u002F\u002Fscienceforhealth.nl\u002Fkenniscentrum\u002F","WebSite","SearchAction","EntryPoint","https:\u002F\u002Fscienceforhealth.nl\u002F?s={search_term_string}","required name=search_term_string","Organization","ImageObject",1009,159,"contentPageHeadingComponent","contentIntroComponent","\u003Cp\u003EProbiotica worden ook wel ‘goede bacteriën’ genoemd. De officiële definitie gaat een stukje verder: probiotica zijn levende micro-organismen die, wanneer geconsumeerd in voldoende aantallen, een gezondheid bevorderende werking op de gastheer hebben. Deze definitie is in 2002 vastgesteld door een groep van experts van de ‘Food & Agriculture Organisation (FAO) van de Verenigde Naties en de World Health Organisation (WHO).\u003C\u002Fp\u003E\n","Richtlijnen","\u003Cp\u003EIn de FAO\u002FWHO richtlijnen staat verder:\u003C\u002Fp\u003E\n\u003Cul\u003E\n\u003Cli\u003EProbiotische bacteriestammen moeten veilig zijn.\u003C\u002Fli\u003E\n\u003Cli\u003EDe effecten van probiotica zijn stam-specifiek. Vandaar dat het verplicht is de volledige bacterienaam op de verpakking van een product met probiotica te vermelden.\u003C\u002Fli\u003E\n\u003Cli\u003EProbiotische producten moeten op een goede manier geproduceerd worden waarbij wordt voldaan aan alle verplichte certificeringen, kwaliteitseisen en houdbaarheidsdatum.\u003C\u002Fli\u003E\n\u003Cli\u003EEr moet een minimum aantal levende bacteriecellen vastgesteld zijn aan het einde van de houdbaarheidsdatum.\u003C\u002Fli\u003E\n\u003C\u002Ful\u003E\n","Toepassingen","\u003Cp\u003EDe toepassing van probiotica is de afgelopen jaren enorm toegenomen en beperkt zich niet tot producten voor consumptie, maar bijvoorbeeld ook voor gebruik op de huid. De meeste probiotische producten werken echter via de darmen. Van een goed probioticum zijn meerdere klinische studies beschikbaar, waarin de overleving van de stam door het maagdarmkanaal is bevestigd. Een bekende methode om dit aan te tonen is het tellen van levende bacteriën in feces van proefpersonen die gedurende een bepaalde periode een probiotische product genomen hebben.\u003C\u002Fp\u003E\n","Kies voor kwaliteit","\u003Cp\u003EIn de definitie van probiotica wordt gesproken over ‘voldoende aantallen’. Om er zeker van te zijn dat je een kwalitatief goed product kiest, heeft de International Scientific Association of Probiotics and Prebiotics (ISAPP) de belangrijkste adviezen op een rij gezet:\u003C\u002Fp\u003E\n\u003Cul\u003E\n\u003Cli\u003EDe aantallen bacteriën in een product worden vermeld in CFU (Colony Forming Units) oftewel KVE (KolonieVormende Eenheden).\u003C\u002Fli\u003E\n\u003Cli\u003EKies een product waarop staat hoeveel levende bacteriën er aan het einde van de houdbaarheidsdatum inzitten. Omdat het aantal cfu’s kan afnemen tijdens de bewaarperiode is alleen het noemen van het aantal bacteriën ten tijde van de productie niet voldoende.\u003C\u002Fli\u003E\n\u003Cli\u003EEr is geen vastgestelde minimale dosis voor een (algemeen) effect. Het is aan te raden de dosering of gebruikseenheid aan te houden waarvan uit klinisch (humaan) onderzoek is gebleken werkzaam te zijn.\u003C\u002Fli\u003E\n\u003C\u002Ful\u003E\n\u003Cp\u003ENiet alle probiotica zijn hetzelfde. Niet alleen verschillen de eigenschappen per bacteriestam ook de productformulering en dosering spelen een rol bij de effectiviteit van een probioticum.\u003C\u002Fp\u003E\n\u003Cp\u003EWil je meer weten over de verschillen tussen probiotica en de bacterien in gefermenteerde voeding? Lees dan onze Fermentatie-special. Je kunt de special \u003Ca href=\"https:\u002F\u002Fres.cloudinary.com\u002Fstudiodock\u002Fimages\u002Fv1721902136\u002Fuploads\u002FSFH-NL\u002FGefermenteerde-voeding-en-probiotica_4175d3904\u002FGefermenteerde-voeding-en-probiotica_4175d3904.?_i=AA\"\u003Ehier\u003C\u002Fa\u003E downloaden of \u003Ca href=\"https:\u002F\u002Fsfh-nl.netlify.app\u002Fmaterialen\u002Fbestelformulier\u002F\"\u003Ebestel een fysiek exemplaar\u003C\u002Fa\u003E.\u003C\u002Fp\u003E\n","https:\u002F\u002Fyakultsciencenl.kinsta.cloud\u002Fwp-content\u002Fuploads\u002F2024\u002F09\u002FUntitled-design-7.png","Welk probioticum adviseer je?","\u003Cp\u003EEr zijn onafhankelijke, wetenschappelijke organisaties die richtlijnen ontwikkeld hebben, bijvoorbeeld met aandachtspunten waaraan een probiotisch product moet voldoen. Welke punten dat zijn, lees je hier.\u003C\u002Fp\u003E\n","https:\u002F\u002Fscienceforhealth.nl\u002Fkenniscentrum\u002Fprobiotica\u002Fwelk-probioticum-adviseer-je\u002F","https:\u002F\u002Fyakultsciencenl.kinsta.cloud\u002Fwp-content\u002Fuploads\u002F2024\u002F06\u002FLcS-scaled.jpg","right","Onderzoek met LcS","\u003Cp\u003EDe \u003Ci\u003EL. casei\u003C\u002Fi\u003E Shirota-bacterie is een van de meest onderzochte probiotische stammen ter wereld. We lichten graag van studies uit op de volgende pagina.\u003C\u002Fp\u003E\n","https:\u002F\u002Fscienceforhealth.nl\u002Fkenniscentrum\u002Fprobiotica\u002Fonderzoek-lcs\u002F","https:\u002F\u002Fyakultsciencenl.kinsta.cloud\u002Fwp-content\u002Fuploads\u002F2024\u002F07\u002Fbacterien-in-darm-lacto-bifido-scaled.jpg","Taxonomie","\u003Cp\u003EMet taxonomie wordt de naamgeving levende organismen bedoeld. De naam van bacteriën bestaat uit een aantal componenten.\u003C\u002Fp\u003E\n","https:\u002F\u002Fscienceforhealth.nl\u002Fkenniscentrum\u002Fprobiotica\u002Ftaxonomie\u002F","Bronnen","\u003Cul\u003E\n\u003Cli\u003E\u003Cem\u003EWHO\u002FFAO Joint Working Group (2002) – guidelines for the evaluation of probiotics in food\u003C\u002Fem\u003E\u003C\u002Fli\u003E\n\u003Cli\u003E\u003Cem\u003EInternational Scientific Association of Probiotics and Prebiotics\u003C\u002Fem\u003E\u003C\u002Fli\u003E\n\u003Cli\u003E\u003Cem\u003EWorld Gastroenterology Guidelines (2011)\u003C\u002Fem\u003E\u003C\u002Fli\u003E\n\u003Cli\u003E\u003Cem\u003EHill et al. (2014) Nature Reviews Gastroenterology & Hepatology 11:506-514www.ISAPP.net\u003C\u002Fem\u003E\u003C\u002Fli\u003E\n\u003C\u002Ful\u003E\n")));