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| Product type | Probiotic dairy |
|---|---|
| Owner | Danone |
| Introduced | 1994 |
| Related brands | Activia |
| Markets | Worldwide actimel.com |
Actimel (known as DanActive in the United States and Canada) is a probiotic yogurt-type drink produced by the French company Danone.
Actimel earned over €1.4 billion (US$1.8 billion) in retail sales in 2006. [1]
Actimel was invented in the 1980s when the first steps to developing a fermented milk based on Lactobacillus casei were already taken.
It wasn’t until 1994 when it was commercially-launched in Belgium. The word Actimel was derived from the Flemish “Actieve melk” which translates simply as Active Milk.
Claimed benefits range from reducing the incidence of diarrhea [2] [3] [4] and rhinitis reduction for young children, [5] to improvement of the immune function in adults [6] and seniors [7] [8] and reduction of duration of winter infections for elderly. [9]
A 2007 study published by the British Medical Journal [10] suggests that the product could help avoid antibiotic–associated diarrhoea and limit Clostridium difficile colitis infections in elderly patients.
On 23 January 2008, a proposed class action was filed in California, accusing Danone Co. Inc. of false advertising in their marketing of yogurt containing probiotic bacteria (Danactive & Activia), alleging that the claimed health benefits have never been proven. [11] The company has denied this accusation. [12]
Foodwatch claims that Danone "makes a mountain out of a molehill" in suggesting that Actimel protects from cold and boosts health. Foodwatch believes that the company sells a commodity product as a niche product using branding. [13]
The Advertising Standards Authority (ASA) is an independent regulator for advertisements, sales promotion and direct marketing in the UK. According to Spiegel Online one TV spot from Actimel was blocked by the ASA in 2006 and one in 2008. [14] In the first case the ASA upheld a complaint that the advert misleadingly implied that children given Actimel would be prevented from catching bacterial infections. [15] Meanwhile in the second case complaints about the use of the phrase "Actimel is scientifically proven and you can see that proof for yourself on our website" were upheld as only summaries of, or references to, these studies were present on the website and the full content was not available. [16] A TV advert that stated that Actimel was "scientifically-proven to help support your kids' defences" was banned by the Advertising Standards Authority. [17]
Alexa Meyer, from the Department of Nutritional Sciences, University of Vienna, Austria, comparing probiotic drinks and normal yogurt, found no significant difference in the effect of Actimel and normal yogurt with living bacteria. The nutritional researcher recommends getting enough sleep, washing hands often and eating a daily bowl of yogurt. She says this would activate more active germ-fighting white blood cells, enhancing the immune system, probably due to the presence of Lactobacillus bulgaricus, from any normal yogurt, which is half the price of Actimel. [18]
The equivalence of yogurts is supported by Berthold Koletzko from the University of Munich, Metabolic Diseases and Nutrition. In case of diarrhoea, Koletzko advises parents to give their children yogurt with living bacteria. It does not necessarily need to be Actimel, but may also be other yogurts. A measurable health benefit linked to the presence of live Streptococcus thermophilus and Lactobacillus delbrueckii sp. Bulgaricus in yogurt was reported by Koletzko and colleagues in 2005. In this review Koletzko and colleagues say that it was clearly demonstrated that yogurt containing viable bacteria improves lactose digestion and eliminates symptoms of lactose intolerance, and clearly fulfill the current concept of probiotics. [19]
The net "all-cause" effects of yogurts have also been questioned; its 6 September 2009 issue, Nature featured an article by Didier Raoult who claimed that "probiotic-enriched" yogurt beverages may have contributed to the increase in obesity over the past 20 years. [20]
In 2007, a health claims regulation was put in place by the European Commission within the 27 countries of the European Union, and a similar regulation came into consideration at Health Canada. [21]
Yogurt is a food produced by bacterial fermentation of milk. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow's milk is most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt. The milk used may be homogenized or not. It may be pasteurized or raw. Each type of milk produces substantially different results.
Lactobacillus is a genus of gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria. Until 2020, the genus Lactobacillus comprised over 260 phylogenetically, ecologically, and metabolically diverse species; a taxonomic revision of the genus assigned lactobacilli to 25 genera.
Lactobacillus bulgaricus is the main bacterium used for the production of yogurt. It also plays a crucial role in the ripening of some cheeses, as well as in other processes involving naturally fermented products. It is defined as homofermentive lactic acid bacteria due to lactic acid being the single end product of its carbohydrate digestion. It is also considered a probiotic.
Yakult is a Japanese sweetened probiotic milk beverage fermented with the bacteria strain Lacticaseibacillus casei Shirota. It is sold by Yakult Honsha, based in Tokyo. It is distributed through convenience stores and supermarkets in single-serving containers of 65 mL or 100 mL, often in single-row packs of five or ten. The name "Yakult" was coined from jahurto, an Esperanto word meaning "yogurt".
Probiotics are live microorganisms promoted with claims that they provide health benefits when consumed, generally by improving or restoring the gut microbiota. Probiotics are considered generally safe to consume, but may cause bacteria-host interactions and unwanted side effects in rare cases. There is some evidence that probiotics are beneficial for some conditions, but there is little evidence for many of the health benefits claimed for them.
Lactobacillus acidophilus is a rod-shaped, Gram-positive, homofermentative, anaerobic microbe first isolated from infant feces in the year 1900. The species is most commonly found in humans, specifically the gastrointestinal tract, oral cavity, and vagina, as well as various fermented foods such as fermented milk or yogurt. The species most readily grows at low pH levels, and has an optimum growth temperature of 37 °C. Certain strains of L. acidophilus show strong probiotic effects, and are commercially used in dairy production. The genome of L. acidophilus has been sequenced.
Lactiplantibacillus plantarum is a widespread member of the genus Lactiplantibacillus and commonly found in many fermented food products as well as anaerobic plant matter. L. plantarum was first isolated from saliva. Based on its ability to temporarily persist in plants, the insect intestine and in the intestinal tract of vertebrate animals, it was designated as a nomadic organism. L. plantarum is Gram positive, bacilli shaped bacterium. L. plantarum cells are rods with rounded ends, straight, generally 0.9–1.2 μm wide and 3–8 μm long, occurring singly, in pairs or in short chains. L. plantarum has one of the largest genomes known among the lactic acid bacteria and is a very flexible and versatile species. It is estimated to grow between pH 3.4 and 8.8. Lactiplantibacillus plantarum can grow in the temperature range 12 °C to 40 °C. The viable counts of the "L. plantarum" stored at refrigerated condition (4 °C) remained high, while a considerable reduction in the counts was observed stored at room temperature.
Prebiotics are compounds in food that foster growth or activity of beneficial microorganisms such as bacteria and fungi. The most common environment considered is the gastrointestinal tract, where prebiotics can alter the composition of organisms in the gut microbiome.
Lacticaseibacillus casei is an organism that belongs to the largest genus in the family Lactobacillaceae, a lactic acid bacteria (LAB), that was previously classified as Lactobacillus casei. This bacteria has been identified as facultatively anaerobic or microaerophilic, acid-tolerant, non-spore-forming bacteria.
Lacticaseibacillus rhamnosus is a bacterium that originally was considered to be a subspecies of L. casei, but genetic research found it to be a separate species in the L. casei clade, which also includes L. paracasei and L. zeae. It is a short Gram-positive homofermentative facultative anaerobic non-spore-forming rod that often appears in chains. Some strains of L. rhamnosus bacteria are being used as probiotics, and are particularly useful in treating infections of the female urogenital tract, most particularly very difficult to treat cases of bacterial vaginosis. The species Lacticaseibacillus rhamnosus and Limosilactobacillus reuteri are commonly found in the healthy female genito-urinary tract and are helpful to regain control of dysbiotic bacterial overgrowth during an active infection. L. rhamnosus sometimes is used in dairy products such as fermented milk and as non-starter-lactic acid bacterium (NSLAB) in long-ripened cheese. While frequently considered a beneficial organism, L. rhamnosus may not be as beneficial to certain subsets of the population; in rare circumstances, especially those primarily involving weakened immune system or infants, it may cause endocarditis. Despite the rare infections caused by L. rhamnosus, the species is included in the list of bacterial species with qualified presumed safety (QPS) status of the European Food Safety Agency.
Bifidobacterium animalis is a gram-positive, anaerobic, rod-shaped bacterium of the Bifidobacterium genus which can be found in the large intestines of most mammals, including humans.
Activia is a brand of yogurt owned by Groupe Danone and introduced in France in 1987. As of 2013, Activia is present in more than 70 countries and on 5 continents. Activia is classified as a functional food, designed to improve digestive health.
Limosilactobacillus reuteri is a lactic acid bacterium found in a variety of natural environments, including the gastrointestinal tract of humans and other animals. It does not appear to be pathogenic and may have health effects.
Streptococcus thermophilus formerly known as Streptococcus salivarius subsp. thermophilus is a gram-positive bacterium, and a fermentative facultative anaerobe, of the viridans group. It tests negative for cytochrome, oxidase, and catalase, and positive for alpha-hemolytic activity. It is non-motile and does not form endospores. S. thermophilus is fimbriated.
Levilactobacillus brevis is a gram-positive, rod shaped species of lactic acid bacteria which is heterofermentative, creating CO2, lactic acid and acetic acid or ethanol during fermentation. L. brevis is the type species of the genus Levilactobacillus (previously L. brevis group), which comprises 24 species. It can be found in many different environments, such as fermented foods, and as normal microbiota. L. brevis is found in food such as sauerkraut and pickles. It is also one of the most common causes of beer spoilage. Ingestion has been shown to improve human immune function, and it has been patented several times. Normal gut microbiota L. brevis is found in human intestines, vagina, and feces.
Lactobacillus helveticus is a lactic-acid producing, rod-shaped bacterium of the genus Lactobacillus. It is most commonly used in the production of American Swiss cheese and Emmental cheese, but is also sometimes used in making other styles of cheese, such as Cheddar, Parmesan, Romano, provolone, and mozzarella. The primary function of L. helveticus culture is to prevent bitterness and produce nutty flavors in the final cheese. In Emmental cheese production, L. helveticus is used in conjunction with a Propionibacterium culture, which is responsible for developing the holes through production of carbon dioxide gas.
Lacticaseibacillus paracasei (commonly abbreviated as Lc. paracasei) is a gram-positive, homofermentative species of lactic acid bacteria that are commonly used in dairy product fermentation and as probiotic cultures. Lc. paracasei is a bacterium that operates by commensalism. It is commonly found in many human habitats such as human intestinal tracts and mouths as well as sewages, silages, and previously mentioned dairy products. The name includes morphology, a rod-shaped bacterium with a width of 2.0 to 4.0μm and length of 0.8 to 1.0μm.
Lactobacillus delbrueckii subsp. bulgaricus is a bacterial subspecies traditionally isolated from European yogurts. Lactobacillus bulgaricusGLB44 differs from other L. bulgaricus strains because it was isolated from the leaves of Galanthus nivalis in Bulgaria.
The human milk microbiota, also known as human milk probiotics (HMP), encompasses the microbiota–the community of microorganisms–present within the human mammary glands and breast milk. Contrary to the traditional belief that human breast milk is sterile, advancements in both microbial culture and culture-independent methods have confirmed that human milk harbors diverse communities of bacteria. These communities are distinct in composition from other microbial populations found within the human body which constitute the human microbiome.
Postbiotics - also known as metabiotics, biogenics, or simply metabolites - are soluble factors, secreted by live bacteria, or released after bacterial lysis providing physiological benefits to the host.
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