Prehrana in črevesni mikrobiom

diplomsko delo

Anja Slemič (Author), Neža Čadež (Reviewer), Irena Rogelj (Mentor)

Abstract

Največji del človeškega mikrobioma se nahaja v črevesju, imenujemo ga črevesni mikrobiom. Obsega večinoma bakterije, pa tudi kvasovke in viruse. Z njimi gostitelj vzpostavi simbiozo, pri čemer mikroorganizmi prejmejo stabilno okolje in hranila, gostitelju pa nudijo pomembne presnovne, imunološke in zaščitne funkcije. Na sestavo črevesnega mikrobioma vplivajo različni zunanji in notranji dejavniki. Velik vpliv pripisujemo prehrani, ki že v prvih letih življenja pomembno vpliva na razvoj in sestavo zrele mikrobiote odraslega človeka. Medtem ko je pri novorojenčkih vaginalen porod in dojenje zlati standard razvoja zdrave mikrobiote, kasneje s stabilizacijo težko govorimo o ''zdravi mikrobioti''. Ta se namreč od posameznika do posameznika razlikuje in glede na ostale dejavnike vzpostavi z gostiteljem črevesno homeostazo, ki je ključna za zdravje posameznika. Glavna sestavina hrane, ki bogati črevesni mikrobiom, je prehranska vlaknina, ki je za človeka neprebavljiva. Vedno več raziskav posvečajo tudi vplivu beljakovin in maščob, vendar jasnih zaključkov še ni. V sodobni prehrani ne smemo zanemariti tudi neželenih učinkov antibiotikov in aditivov. Zaradi velike plastičnosti, se je skozi evolucijo črevesni mikrobiom prilagajal spremembam v prehranjevalnih navadah in življenjskemu slogu. Porast v incidenci mnogih sodobnih bolezni lahko povezujemo s spremembami v črevesnem mikrobiomu. Spremembe, kot so prehrana z nizko vsebnostjo vlaknin, namreč vodijo v manjšo bakterijsko pestrost in dizbiozo, ki pa sta velikokrat prisotni pri ljudeh z različnimi boleznimi. Prav zato posvečamo, za vzpostavitev in ohranjanje uravnotežene mikrobiote, vedno večjo pozornost prehrani, vključno s fermentiranimi živili, probiotiki in prebiotiki.

Keywords

mikrobiom;mikrobiota;prehrana;črevesje;zdravje;človek;probiotiki;prebiotiki;sodobne bolezni;kratkoverižne maščobne kisline;

Data

Language:	Slovenian
Year of publishing:	2019
Typology:	2.11 - Undergraduate Thesis
Organization:	UL BF - Biotechnical Faculty
Publisher:	[A. Slemič]
UDC:	613.2:612.33:579.26
COBISS:	5092728
Views:	1425
Downloads:	470
Average score:	0 (0 votes)
Metadata:

Other data

Secondary language:	English
Secondary title:	Nutrition and intestinal microbiome
Secondary abstract:	The largest part of a human microbiome, named gut microbiome, is located in an intestine. It includes mostly bacteria, but also yeast and viruses. A host establishes a symbiosis with various microorganisms and provide them with a stable environment and nutrients. On the other hand, microbiome plays an important metabolic, immunological and protective function. The composition of an intestinal microbiome can be affected by various external and internal factors. One of the most important is diet, which has a significant impact on the development and composition of the adult’s mature microbiota especially in the first three years of life. While vaginal birth and breast feeding is a gold standard for development of a new-borns’ healthy microbiota, we can hardly speak about the ‘healthy microbiota’ even after its stabilization. The reason is, that microbiome in each individual establish homeostasis according to other factors. Fibre, indigestible for humans, is a key nutrient that helps to enrich intestinal microbiome. An increasing number of researchers are also focusing on the impact of proteins and fat, but no clear conclusions have yet been made. Furthermore, the adverse effects on the microbiome of antibiotics and additives on a microbiome can no longer be ignored. Due to its high plasticity an intestinal microbiome has been able to adapt to dietary and lifestyle changes, throughout its evolution. But the increase in the incidence of many modern diseases can be associated with the detrimental changes of the mentioned underlying factors. Namely, dietary changes such as diet low in fibre is leading to a decreased bacterial diversity and a microbiome disbiosis, changes that are often observed in people suffering from a myriad of different (modern) diseases. That is why we are increasingly paying attention to diets, including fermented foods, probiotics and prebiotics, so that we could establish and maintain a balanced microbiota.
Secondary keywords:	microbiome;microbiota;nutrition;intestine;gut;health;human;probiotics;prebiotics;modern diseases;short-chain fatty acids;
Type (COBISS):	Bachelor thesis/paper
Study programme:	0
Embargo end date (OpenAIRE):	1970-01-01
Thesis comment:	Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages:	VIII, 22 f.
ID:	11218591