By Dr Muhammad Zahid Farooq, Dr Kamran Afzal, College of Veterinary and Animal Sciences Jhang
The looming public health crisis caused by antimicrobial resistance (AMR), wherein microorganisms adapt to resist medications that would effectively combated infections, resulting in prolonged illnesses, increased healthcare expenses, and higher mortality rates, may be overcome through promoting use of probiotics, which could help combat resistant pathogens.
AMR arises when bacteria, fungi, viruses, and parasites evolve to resist antimicrobial drugs, driven primarily by factors such as the overuse of antibiotics in human medicine, inappropriate antibiotic use in agriculture, and poor infection control practices in healthcare settings.
As resistant strains become more widespread, common infections become increasingly difficult to treat, underscoring the need for innovative solutions.
Probiotics are live microorganisms that, when consumed in sufficient quantities, offer health benefits. Commonly found in fermented foods like yogurt, kefir, and sauerkraut, these beneficial bacteria support gut health and boost immune function. Probiotics work by competing with harmful microbes for resources, producing antimicrobial compounds that inhibit pathogens, and modulating immune responses to enhance the body’s defences.
Emerging research highlights the potential of probiotics as a tool in the fight against AMR. Probiotics may help by reducing pathogen colonisation, as they can outcompete harmful bacteria, which reduces the need for antibiotics.
They also support microbiota balance after antibiotic treatments, lowering the likelihood of resistant strain development. Certain probiotic strains produce bacteriocins and organic acids, which can inhibit resistant pathogens, and some studies suggest probiotics may reduce horizontal gene transfer (HGT) — a major driver of antibiotic resistance. By boosting immune function, probiotics also help prevent infections, lowering antibiotic demand.
Incorporating natural probiotics into the diet can significantly enhance gut health and strengthen the immune system. Popular probiotic-rich sources include yogurt, which contains Lactobacillus and Bifidobacterium to aid digestion and support gut health, and kefir, a fermented milk drink packed with diverse beneficial microorganisms.
Fermented vegetables like sauerkraut and kimchi offer digestive support and provide antioxidants; kimchi, a Korean staple, particularly contains rich bacterial content. Fermented soybean products such as tempeh and miso not only support gut health but are also valuable sources of protein.
Similarly, Kombucha, a fermented tea, is also known for its gut health benefits, while naturally fermented pickles promote digestion without added vinegar.
A traditional Japanese food, natto, containing Bacillus subtilis, also supports both gut and bone health. Adding these foods to one’s diet can be a simple yet powerful way to promote overall well-being.
While probiotics present exciting possibilities in managing AMR, challenges persist. Different strains of probiotics have varied effects, highlighting the need for targeted research to identify the most effective strains.
Some probiotics carry antibiotic resistance genes, raising safety concerns, especially for vulnerable populations. Additionally, probiotics are often marketed as dietary supplements and may lack the rigorous quality control standards applied to pharmaceuticals, leading to variability in product quality.
Ongoing research aims to address these challenges by exploring new approaches, such as synbiotics (which combine probiotics with prebiotics), microbiome restoration therapies, and personalised probiotic treatments tailored to individual microbiomes.
Probiotics offer a promising strategy in combating antimicrobial resistance, potentially slowing the spread of resistant pathogens. By incorporating more probiotics into our diets and supporting continued research, we can proactively contribute to addressing this critical public health challenge.
