The discovery of probiotics traces back to the early 20th century and is primarily attributed to the pioneering work of Russian scientist Élie Metchnikoff.
Metchnikoff, who was awarded the Nobel Prize in 1908 for his work on immunity, observed that certain rural populations in Eastern Europe who consumed large amounts of fermented dairy products had unusually long lifespans. He hypothesized that the lactic acid bacteria present in these foods played a crucial role in promoting health and longevity by inhibiting the growth of harmful bacteria in the gut. This groundbreaking observation laid the foundation for the study of probiotics, a term derived from the Greek words "pro," meaning "for," and "bios," meaning "life."
The term "probiotic" itself was coined much later, in the mid-20th century, as scientific interest in the health benefits of beneficial bacteria grew. In 1965, the term was officially introduced by scientists D.M. Lilly and R.H. Stillwell, who defined probiotics as "organisms and substances which contribute to intestinal microbial balance." Since then, extensive research has expanded our understanding of probiotics, leading to the identification of numerous beneficial strains and their incorporation into various foods and supplements. Today, probiotics are widely recognized for their potential to enhance gut health, support the immune system, and improve overall well-being, cementing their importance in both clinical and nutritional sciences