Can I take probiotics with coffee?
By
Dr Daniel Vazquez Maldonado (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Daniel Vazquez Maldonado, PhD(c), is a nutritionist with a postgraduate degree in pharmaco-biological sciences, with expertise in gut microbiota, probiotics, prebiotics, and molecular and human nutrition.
Dr Daniel Vazquez Maldonado Highlights:
- He has taken different courses at the National Institute of Genomic Medicine, Mexico, which has allowed him to strengthen his knowledge in research and genomic sciences.
- PhD(c) in pharmaco-biological sciences, working on developing a functional food with probiotics/prebiotics, and evaluating its anti-inflammatory effect at Universidad Autonoma de San Luis Potosi.
- Master’s degree in pharmaco-biological sciences, focused on obtaining prebiotics from regional plants such as agave and studying its effect on body composition and gut microbiota at Universidad Autonoma de San Luis Potosi.
- Bachelor´s degree in Nutrition, graduated by thesis, focused on developing fortified foods with amaranth and evaluating its physicochemical and nutritional properties, at Universidad Autonoma de San Luis Potosi.
“Don’t be scared when you hear that we are surrounded by bacteria or microorganisms and that they even live in our bodies, science has shown that there are more good ones than bad ones, probably just like people around the world. -Dr. Daniel Vazquez Maldonado
Professional experience
Along with his postgraduate studies, Dr. Daniel Vazquez Maldonado has taken several courses on Nutritional Care Process, and worked as a nutritionist in private practice, since the completion of his undergraduate studies, to date.
As a result of his research work and actual trajectory, Dr Daniel Vazquez Maldonado is part of the State System of Researchers of San Luis Potosi and has participated as a reviewer in online courses for scientific presentations and evaluating projects in national science events.
He has also worked as a professor at two universities, contributing to the learning of future nutritionists and chemists, by giving courses related to his academic background in research, nutrition, and probiotics.
Dr Daniel Vazquez Maldonado has also participated as an evaluator of the course “Drug-Nutrient Interaction” for the bachelor’s degree in nutrition at the Universidad Autonoma de San Luis Potosi.
Dr. Daniel Vazquez Maldonado has presented his research on probiotics and prebiotics, at national and international congresses.
Education:
-2015 Bachelor in Nutrition at Universidad Autonoma de San Luis Potosi.
-2018 Master´s degree in Pharmacobiological Sciences at Universidad Autonoma de San Luis Potosi.
-2023 PhD candidate in Pharmacobilogical Sciences at Universidad Autonoma de San Luis Potosi
The main publications of Dr Daniel Vazquez Maldonado are:
López Padilla C, Vázquez-Maldonado D, Gallegos Martínez J, Algara-Suárez P, Ornelaz-Paz J de J, Reyes Hernández J. Evaluation of thermogravimetric, textural and viscoelastic properties in ternary system of amaranth, wheat and whole wheat. Journal of Food Measurement and Characterization. 2022 Jun 1;16(3):2144–53.
Martinez-Martinez MU, Vázquez-Maldonado D, Ratering S, Godínez-Hernández C, Ortiz-Basurto RI, Soria-Guerra RE, et al. Fructans from Agave enhance probiotic yoghurt by modulating gut microbiota on children with overweight or obesity. Food Biosci. 2022 Apr 1;46:101516.
Vázquez-Maldonado D, Espinosa-Solis V, Leyva-Porras C, Aguirre-Bañuelos P, Martinez-Gutierrez F, Román-Aguirre M, et al. Preparation of spray-dried functional food: Effect of adding Bacillus clausii bacteria as a co-microencapsulating agent on the conservation of resveratrol. Processes. 2020 Jul 1;8(7):849.
Conference Papers:
M.Sc. Daniel Vázquez-Maldonado , M.C. Macrina Beatriz Silva-Cázares , PhD. Isaac Compéan-Martínez , PhD.José Pérez-Urizar , PhD. María Z. Saavedra-Leos . Characterization of a spray dried microencapsulated powder containing bacillus clausii and resveratrol as co-encapsulating agents. In: International Research Congress, Academia Journals Hidalgo 2020
Vázquez-Maldonado D ,Soria-Guerra R ,González-Acevedo O ,Vega-Cárdenas M ,- Godínez-Hernández C ,Ratering-. S ,Schnell-. S ,Schneider-. B ,Juárez-Flores B ,Portales-Pérez D ,Martínez-Gutiérrez F, Synbiotics with activity on gut microbiota affect indicators of cardiometabolic risk in schoolchildren. In: National Congress of Infectious Diseases and Clinical Microbiology XLIII, (2018). (Mérida, Yucatán).
You can view some of Dr Daniels’s work below and links to his professional profiles:
Researchgate: https://www.researchgate.net/profile/Daniel-Vazquez-32
Linkedin: https://www.linkedin.com/in/daniel-v%C3%A1zquez-16b92a204/
WebofScience: https://www.webofscience.com/wos/author/record/GYD-9090-2022
ORCID: https://orcid.org/0000-0002-4302-9116
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this text we will answer the question: “Can I take probiotics with coffee?”, and clarify what might be your main concerns in doing so.
Can I take probiotics with coffee?
Yes, you can take probiotics with coffee, but, under specific circumstances, which would be determined mainly by the temperature of the coffee (cold or hot) and the type of probiotic.
If you want to mix your probiotic with hot coffee, that’s something that I wouldn’t recommend, most probiotics( Lactobacillus and Bifidobacteria) may not resist the high temperature (1), and no additional sensorial value would be obtained by just adding probiotics.
Probiotics that might resist the hot temperatures of beverages like coffee are the ones in the form of spores, like Bacillus, spores may resist high temperatures, however, probiotics coated with oligosaccharides may also help probiotics to resist hot beverages (2).
But if you want to add probiotics to a cold coffee, there might be fewer problems. If the survival of probiotics is the main concern, in cold, but not freezing temperatures, probiotics are more likely to survive (3).
How much is “too hot” for probiotics’ survival?
Temperatures above 65-70°C could be enough to damage probiotics like Lactobacillus and Bifidobacterium (3), so if you want to add a probiotic to a hot coffee which is normally served between 70-85°C (4), that’s something that can nullify the probiotic efficacy.
Probiotics like Bacillus clausii when sporulated, may resist up to 45°C more than Lactobacillus and Bifidobacterium (almost 115°C), making it a likely alternative for hot beverages and that’s why it’s also considered for the elaboration of thermal processing of foods (5-6)
If you want to add probiotics to a hot drink, think about whether it is really necessary, even if it’s a sip of hot coffee to take the probiotic, and it won’t stay in your mouth for too long, better do it with cold or at room temperature water.
.
Does coffee kill the probiotics?
Coffee doesn´t kill the probiotics, besides if it’s too hot to kill the bacteria, coffee has many bioactive compounds like galactomannan, which can stimulate the growth of probiotic bacteria(7).
Coffee has also proved to increase the growth of Bifidobacterium, a beneficial bacteria in the gut. While coffee can contribute to the growth of some good bacteria, there´s still controversy about the whole benefits of its consumption in health(8).
Does coffee reduce the beneficial effect of probiotics?
Coffee may not reduce the beneficial effects of probiotics, it may boost the beneficial bacteria, but you must be careful, there are some circumstances like gastrointestinal diseases where the consumption of coffee is not recommended, overriding the benefits (8).
If you have gastrointestinal diseases and want to get the improvement that coffee may have with probiotics, consuming prebiotics may have the same effects, which are present in some foods like fruits and vegetables or even as supplements(9), but also health care advice is required.
What’s the best time to take probiotics if I drink coffee?
Actually, the best time for taking probiotics, in general, is not clear, and so is the same if you drink coffee, most of the advice that you may hear is based on biological assumptions, ranging from two to six hours between meals, or even with the empty stomach (10).
So, if you want to take probiotics and coffee, you may do it in the morning, afternoon, or evening, the most important shall be the constancy. Try to take your probiotics at the same time every day, so you make sure that probiotics still constantly reaching your gut.
Is drinking coffee good for your gut?
Yes, there’s evidence that coffee consumption contributes to the growth of beneficial bacteria like Bifidobacterium in the gut, helping to maintain a healthy balance of your gut microbiota (8).
If you are looking for the benefits of drinking coffee for your gut microbiota, it certainly has a lot of bioactive compounds like polysaccharides and polyphenols, that have proven prebiotic effects (11).
Remember that drinking coffee may be good for your gut bacteria, but when there´s another gastrointestinal pathology, like gastritis, coffee would worsen the symptoms (12).
If you want to know more about coffee and its effect on health, visit here.
Conclusion
In this text we answered the question: “Can I take probiotics with coffee? ” and addressed the main concerns that may arise, regarding the consumption of probiotics with coffee, knowing the benefits and circumstances when not to do so.
Citations
.1. Mansouripour S, Esfandiari Z, Nateghi L. The effect of heat process on the survival and increased viability of probiotic by microencapsulation : A review. 2013;
2. Genevois C, Pieniazek F, Messina V, Flores S, de Escalada Pla M. Bioconversion of pumpkin by-products in novel supplements supporting Lactobacillus casei. LWT. 2019 May 1;105:23–9.
3. Fiocco D, Longo A, Arena MP, Russo P, Spano G, Capozzi V. How probiotics face food stress: They get by with a little help. Crit Rev Food Sci Nutr [Internet]. 2020 May 14 [cited 2023 May 14];60(9):1552–80
4. Brown F, Diller KR. Calculating the optimum temperature for serving hot beverages. Burns [Internet]. 2008 Aug [cited 2023 May 15];34(5):648–54.
5. Wohlgemuth S, Kämpfer P. BACTERIA | Bacterial Endospores. Encyclopedia of Food Microbiology: Second Edition. 2014 Jan 1;160–8.
6. Berendsen EM, Koning RA, Boekhorst J, Jong A de, Kuipers OP, Wells-Bennik MHJ. High-level heat resistance of spores of Bacillus amyloliquefaciens and Bacillus licheniformis Results from the presence of a spoVA Operon in a Tn1546 transposon. Front Microbiol. 2016 Dec 2;7(DEC):1912.
7. Sales AL, Lemos Miguel MA, Farah A. Potential Prebiotic Effect of Coffee. Coffee [Internet]. 2019 Jan 28 [cited 2023 May 14];286–312.
8. Preda M, Popa MI, Mihai MM, Oţelea TC, Holban AM. Effects of Coffee on Intestinal Microbiota, Immunity, and Disease. Caffeinated and Cocoa Based Beverages: Volume 8 The Science of Beverages. 2019 Jan 1;391–421.
9. Plamada D, Vodnar DC. Polyphenols;Gut Microbiota Interrelationship: A Transition to a New Generation of Prebiotics. Nutrients 2022, Vol 14, Page 137 [Internet]. 2021 Dec 28 [cited 2023 May 14];14(1):137.
10. A Kerna N. A complementary medicine approach to augmenting antibiotic therapy current practices in the use of probiotics during antibiotic therapy. Int J Complement Altern Med [Internet]. 2018 Mar 22 [cited 2023 May 6];Volume 11(Issue 2).
11. Jiménez-Zamora A, Pastoriza S, Rufián-Henares JA. Revalorization of coffee by-products. Prebiotic, antimicrobial and antioxidant properties. LWT – Food Science and Technology. 2015 Apr 1;61(1):12–8.
12. Li Y, Su Z, Li P, Li Y, Johnson N, Zhang Q, et al. Association of Symptoms with Eating Habits and Food Preferences in Chronic Gastritis Patients: A Cross-Sectional Study. Evidence-based Complementary and Alternative Medicine. 2020;2020.
