The Relationship between Probiotic Consumption and Gut Microbiota Health in Older Adults

Alfan Ridha; Triagung Yuliyana; Rani Rahmasari Tanuwijaya; Nafilah; Rusdiarti

Authors

Alfan Ridha Universitas Sugeng Hartono, Indonesia
Triagung Yuliyana Universitas Indonesia Maju (UIMA) Jakarta
Rani Rahmasari Tanuwijaya Sekolah Tinggi Ilmu Kesehatan Pertamedika, Indonesia
Nafilah Universitas Muhammadiyah Kendal Batang, Indonesia
Rusdiarti Politeknik Negeri Jember, Indonesia

Keywords:

Probiotics, Gut microbiota, Older adults, Inflammaging, Fermented foods, Frailty

Abstract

Population ageing is increasing the importance of interventions that preserve digestive, immune and metabolic function in later life, and the gut microbiota has emerged as a central mediator of all three. This article reviews the published literature on the relationship between probiotic consumption and gut microbiota health in older adults, supplemented only by official public statistics on population ageing in Indonesia. The review follows the consensus definitions of the International Scientific Association for Probiotics and Prebiotics and examines how the ageing gut changes in composition and function, how dietary patterns and fermented foods shape that community, what mechanisms plausibly connect ingested strains to host outcomes, and what the clinical trial evidence shows for outcomes that matter in geriatric care. The ageing gut is characterised by reduced microbial diversity, loss of core health associated taxa, enrichment of pathobionts, and a reciprocal relationship with the chronic low grade inflammation known as inflammaging, which is in turn associated with frailty and functional decline. Probiotic effects are strain specific and dose dependent, and the mucosal colonisation of ingested strains varies considerably between individuals, so benefits cannot be assumed for a product class as a whole. Meta analytic evidence supports selected strains for reducing antibiotic associated diarrhoea and, in higher risk settings, Clostridioides difficile associated diarrhoea, for shortening upper respiratory tract infections, and for improving bowel habits in constipation, although a large pragmatic trial in older hospital inpatients found no benefit, and safety cautions apply to immunocompromised and critically ill patients. Traditional Indonesian fermented foods such as tempe, tape and dadih are nutritionally valuable but, on current evidence, cannot be equated with clinically tested probiotics. The review concludes with practical guidance for clinicians and caregivers on choosing characterised products, matching strain to indication, and monitoring response.

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