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BACKGROUND

The use of lactic acid bacteria has been recognized since long time ago, especially to preserve foods in Asia and other parts of the world. Traditional fermented milk has also been produced and consumed in Asian countries. There are so many varieties of traditional fermented foods in Asia, either milk based, vegetable based or fruit based product. Lactic Acid Bacteria has been used in the preparation and preservation of food and drinks in many cultures since ancient times. Two of the most prominent genera in this class of bacteria are Lactobacillus and Bifidobacteria. Salminen et al. (1998) proposed the definition, “probiotics are viable microbial preparations in foods and feeds or dietary supplements designed to improve or maintain human health” and adopted by WHO. Lactic acid bacteria are generally recognized as safe for human consumption. Safety precautions is compulsory to consume probiotics as functional foods, and health benefits should be proven in human.

Prebiotics are selectively fermented, dietary ingredients that result in specific changes in the composition and/or activity of the gastrointestinal microbiota, thus conferring benefit(s) upon host health. Unlike probiotics, a prebiotic targets the microbiota already present within the ecosystem, acting as a ‘food’ for the target microbes with beneficial consequences for host.

There are various local foods which may contain probiotic in the form of traditional fermented foods,  and or probiotic in the form of various roots/tubers or legumes, especially in Asian countries. Utilization of local wisdom will optimize the use of indigenous foods as functional foods.

There is also ample evidence of the protective role of lactic acid bacteria as probiotics, as well as prebiotics against various waterborne infectious diseases. In Asian countries with tropical climate and poor hygiene practice  probiotic may play important for human health.
National legislation has been recently introduced in developed countries to regulate probiotics as functional foods or as Food for Specific Health Use in Japan. Indonesia also has developed its national legislation for probiotics as Functional Foods under Food Law.

Today there is immense consumer interest in probiotics as a way to maintain digestive health and overall well being. There is also major interest from the health care community because of the potential for probiotics to treat and/or prevent digestive disease. Due to the importance of such issues, ISSPP organize the Second International Symposium on Probiotics and Prebiotics supported by ISAPP. Scientific program will feature internationally recognized experts from every part of the world who will present the latest topics on biotechnology and the international regulatory environment, as well as researchers and medical experts who will introduce the most recent data on the clinical benefits of probiotics and the health concerns that have been shown to respond positively from probiotic supplementation.

Objective
The Second International Symposium on Probiotics and Prebiotics : Health Benefits, Local Knowledge, Technical and Regulatory issues is aimed to share research progress and experiences among Asian countries, as well as to facilitate in establishing harmonisation of regulatory on Probiotics and Prebiotics among Asian countries.


Organized by :

ISSPP
Indonesian Scientific Society for Probiotics and Prebiotics