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Products affecting intestinal microflora
Table of Contents
1. What is gut microflora?
The digestive tract is the second largest organism in the human body. It is a habitat for naturally occurring microbes. The diversity of microorganisms in it is so great that the genome of the digest is recognized as the third largest mammalian genome, leaving only the nucleus and mitochondrial genomes. However, a huge number of bacteria inhabiting the digestion tract have been confirmed in a number of scientific studies. The gut microflora is a rich and dynamic ecosystem, changing throughout human life.2. Microbes in the food duct can be divided into:
pathogenic microbes i.e. producing toxic metabolites that disrupt the proper functioning of the digestive system, e.g. Shigella, salmonella, some species of clostridium; relatively pathogens which have a negative effect on the human body only in the case of disorders in the digestion system such as Escherichia coli, Klebsiella pneumoniae; ?? beneficial microbs that not only play a role in important processes in the body but also inhibit the growth of bacteria-like organisms such as lactobacillus, the bacteria-rich bacteria, and the bacteria.3. What are the functions of the gut microflora?
This enables bacteria in the gut to perform functions such as: preventing the proliferation of pathogenic bacteria, contributing to the digestion and absorption of food; stimulating the synthesis of immune proteins (immunoglobulin A, interferon gamma), vitamin K and vitamin B synthase; participating in the fermentation process that leads to the formation of fatty acids, which are precursors to fatty acid residues, the exchange of energy for fatty and metabolic products; improving the metabolism of fat, cholesterol, calcium, protein metabolism; enhancing the metabolic rate of fats in the stomach; indirectly affecting fat metabolism in the intestines; reducing the fat content of fat in the body.4. Probiotics and their effects on gut microflora
According to some sources, the Roman writer and naturalist Pliny the Elder recommended drinking fermented milk drinks to reduce digestive discomfort. The ancient Greeks and Egyptians also consumed acidic milk. However, in 1987, Louis Pasteur proved that fermentation was dependent on microorganisms, not only because of their biological significance. The key to the knowledge of living organisms about the bacteria involved in the process of fermentation is that they did not participate in the fermentation of milk.5. They have a positive effect on the human body, including:
Prevent diarrhea and other adverse reactions after radiation therapy and antibiotic treatment, prevent acute diarrhoea, reduce the level of enzymes in the kidney, protect against intestinal disorders, ?? treat diarrheal infections caused by rotavirus infections,?? protect against food mutagenic agents, stimulate the immune response, balance the microbial microbiome of the kidneys, treat acute bacterial diarrhaea, reduce the incidence of Crohn's disease, Protect the digestive enzymes that are active in the liver, prevent the inflammation of the stomach, also prevent the digestion of the intestinal tract, promote the spread of bacteria from the intestines, and increase the effectiveness of dietary medicinal products, including antibiotics, etc. In some cases, antibiotics and antibiotics (such as antibiotics or antibiotics) are used to reduce the effects of bacterial and bacterial cancer, but in other cases, they can be very beneficial in the treatment of bacteria.6. Sources of probiotics
The market is therefore full of nutritional products, as well as pharmaceutical products (such as dietary supplements, dietary foods for medical purposes), which contain probiotics in their composition. Pharmaceuticals are most often tablets, capsules or packets containing bacterial biomass that has undergone liposuction. Beverage products that are rich in naturally occurring probiotic salts are dairy products subject to milk fermentation, e.g. popular milk, kefir, yogurt, acidic milk. Dairy products are also used in the manufacture of fermented foods, play a key role in the production of fermentation products and other products in the food processing industry.
