The role of probiotics and microbiota in digestion, nutrient and hormone metabolism, and hormonal background maintenance

Гуревич, К. Г.; Nikityuk, D. B.; Никонов, Е. Л.; Zaborova, Victoria; Veselova, L. V.; Зольникова, О. Ю.

doi:10.17116/profmed201821345

Cited by 7 publications

(5 citation statements)

References 33 publications

(29 reference statements)

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“…This amount is sufficient for consumption in the daily diet and to improve the microbiota. It is noted that physiological changes are observed when taking at least 10 8 -10 9 CFU per day, which corresponds to 100 g of kefir or yogurt [11]. When consuming such products, it should be borne in mind that introduced probiotic microorganisms that are not protected by special membranes undergo complete or partial destruction in the stomach.…”

Section: Resultsmentioning

confidence: 99%

“…When consuming such products, it should be borne in mind that introduced probiotic microorganisms that are not protected by special membranes undergo complete or partial destruction in the stomach. However, microorganisms and their destroyed fragments stimulate the reproduction of normal microflora, which is controlled by the immune system [11].…”

Section: Resultsmentioning

confidence: 99%

“…Scientists confirm that the introduction of any drug that affects the microflora, including probiotic or prebiotic, can lead to the emergence of new types of bacteria that will create an ecological niche. Therefore, it is advisable to use foods containing microorganisms in the diet that determine the nature of nutrition, the habitat and other factors that influence the qualitative and quantitative composition of the intestinal microbiota [11].…”

Section: Introductionmentioning

confidence: 99%

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Features of the Kefir Production Technology Using Whole Wheat of Green Buckwheat Flour

Schetinin¹,

Khodyreva²,

Musina³

et al. 2020

Proceedings of the International Scientific Conference the Fifth Technological Order: Prospects for the Development and Moderni

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The need to create a new fermented milk product with the addition of gluten-free flour is scientifically substantiated. The main raw materials for production were cow milk of varying fat content; Whole wheat flour of green buckwheat that has undergone heat treatment was selected as a plant component. The feasibility of roasting the plant component is justified by its microbiological safety when further added to the milk base. Additionally, in the process of roasting, the flour acquired a nutty flavor and aroma. A combination of lactic acid organisms of the starter culture FD-DVS CHN 11 and yeast starter culture LAF 3 was used. The effect of the kefir fat content and the dose of roasted whole wheat flour of green buckwheat on the syneresis degree was studied. The kefir storage mode was investigated, and a storage setting was carried out in order to determine the shelf life of the final product. A technology has been developed for the production of kefir product with addition of roasted whole wheat flour of green buckwheat that does not contain gluten. These studies made it possible to determine the dosage of vegetable component and the technological stage of introducing it into the fermented milk product.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Features of the Kefir Production Technology Using Whole Wheat of Green Buckwheat Flour

Schetinin¹,

Khodyreva²,

Musina³

et al. 2020

Proceedings of the International Scientific Conference the Fifth Technological Order: Prospects for the Development and Moderni

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show abstract

“…In the digestive tract, carbohydrates are mainly digested by saliva and pancreatic amylases and decomposed into monosaccharides by sucrase, maltase, and lactase, then absorbed in the small intestine. According to a number of authors, the use of probiotic bacilli, lactobacilli and thermophilic streptococcus increases the activity of sucrase, maltase and lactase in the jejunum mucosa, and also leads to an increase in protease activity [15].…”

Section: Introductionmentioning

confidence: 99%

Increase of Nonspecific Immunity and Productivity of Piglets when using the Probiotic Lactobacillus reuteri

Anastasiya

Konstantin

Ivan

2021

JPRI

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The stress of weaning piglets negatively affects all factors of the body. First of all, this affects the violation of nutrition and a decrease in the activity of the immune system. The use of probiotics allows to reduce the negative consequences caused by weaning from a sow. The aim of the study was to study the effect of probiotics based on Lactobacillus reuteri on the indicators of nonspecific resistance and productivity of piglets. The obtained data showed a high efficiency of the use of probiotics. In the experimental group, the phagocytic activity of neutrophils increased by 4.4%, the phagocytic index was 6.6% higher, and the bactericidal activity increased by 29% compared to the control group. In piglets treated with Lactobacillus reuteri, body weight increased by 9.3%, and the average daily gains in the control group increased by 15.8%. The use of probiotics in the period of stress after weaning allows you to activate the immune status.

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“…This revolution was shortly followed by attempts to regulate one’s commensal bacterial population, a process labeled as microbiome modulation. The human microbiome is composed of non-pathogenic microorganisms including over 10,000 different species ( Mittelman and Burstein, 2019 ), whose symbiotic relationships to the host are quintessential in maintaining digestive, respiratory, hepatic, and immune health ( Ushakova et al, 2015 ; Nursalim et al, 2016 ; Gurevich et al, 2018 ; Wang and Ji, 2019 ). Consistent with this notion, several studies note that perturbation of a healthy gut microbiota is linked to a variety of pathological states, including neurodegeneration, suggesting a role for microbiome modulation in restoring patient health.…”

Section: Introductionmentioning

confidence: 99%

The Microbiome and Alzheimer’s Disease: Potential and Limitations of Prebiotic, Synbiotic, and Probiotic Formulations

Arora

Green

Prakash

2020

Front. Bioeng. Biotechnol.

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The Microbiome has generated significant attention for its impacts not only on gastrointestinal health, but also on signaling pathways of the enteric and central nervous system via the microbiome gut–brain axis. In light of this, microbiome modulation may be an effective therapeutic strategy for treating or mitigating many somatic and neural pathologies, including neurodegenerative disorders. Alzheimer’s disease (AD) is a chronic neurodegenerative disease that interferes with cerebral function by progressively impairing memory, thinking and learning through the continuous depletion of neurons. Although its etiopathogenesis remains uncertain, recent literature endorses the hypothesis that probiotic, prebiotic and synbiotic supplementation alters AD-like symptoms and improves many of its associated disease biomarkers. Alternatively, a dysfunctional microbiota impairs the gut epithelial barrier by inducing chronic gastric inflammation, culminating in neuroinflammation and accelerating AD progression. The findings in this review suggest that probiotics, prebiotics or synbiotics have potential as novel biological prophylactics in treatment of AD, due to their anti-inflammatory and antioxidant properties, their ability to improve cognition and metabolic activity, as well as their capacity of producing essential metabolites for gut and brain barrier permeability.

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The role of probiotics and microbiota in digestion, nutrient and hormone metabolism, and hormonal background maintenance

Cited by 7 publications

References 33 publications

Features of the Kefir Production Technology Using Whole Wheat of Green Buckwheat Flour

Features of the Kefir Production Technology Using Whole Wheat of Green Buckwheat Flour

Increase of Nonspecific Immunity and Productivity of Piglets when using the Probiotic Lactobacillus reuteri

The Microbiome and Alzheimer’s Disease: Potential and Limitations of Prebiotic, Synbiotic, and Probiotic Formulations

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