Probiotiki in drugi koristni mikroorganizmi ter pomen fermentiranih živil za krepitev zdravja

(magistrsko delo)

Evelin Leber (Author), Sabina Fijan (Mentor), Irena Rogelj (Co-mentor)

Abstract

Magistrsko delo se osredotoča na probiotike in fermentirana živila ter na to, kako z njimi pripomoremo h krepitvi zdravja. Probiotiki so živi mikroorganizmi, ki v ustreznih količinah ugodno vplivajo na zdravje gostitelja. Učinke probiotičnih mikroorganizmov povezujemo z imunskim sistemom gostitelja in ravnovesjem črevesne mikrobiote v prebavilih. Pomembno vlogo imajo tudi pri uravnavanju kožne ter vaginalne mikrobiote. Fermentirana živila nastajajo s procesom fermentacije, med katero mikroorganizmi s svojimi encimi razgradijo organske spojine do kislin in drugih metabolitov. Najbolj pogosti so fermentirani mlečni izdelki, poznamo pa tudi fermentirano sadje, zelenjavo, žita, čaje, meso, zelišča itd. Probiotiki in fermentirana živila po študijah kažejo pozitivne učinke na zdravje v primeru njihove dolgoročne uporabe in so dokazano koristni in nepogrešljivi pri zdravem načinu življenja. Natančnih mehanizmov delovanja probiotikov in fermentiranih živil na zdravje še ne razumemo v celoti. Vemo pa, da lahko delujejo zelo različno na vsakega posameznika in v odvisnosti od seva koristnega mikroorganizma. Današnja živilska industrija si prizadeva za inovativno proizvodnjo z nenehnim uvajanjem novih izdelkov, ki imajo pozitiven učinek na zdravje ljudi. Živila, za katera trdijo, da pozitivno vplivajo na zdravje z zmanjšanjem tveganja za razvoj določenih bolezni ali izboljšanjem splošnega stanja organizma, sodijo med hrano nove generacije, mednje med drugim spadajo tudi fermentirana živila in probiotiki. Dokazano zmanjšujejo stres, raven holesterola in glukoze v krvi, pozitivno vplivajo na črevesno mikrobioto, zmanjšujejo krvni tlak in telesno težo.

Keywords

fermentacija;hrana;imunski sistem;alergija;vloga medicinske sestre;

Data

Language:	Slovenian
Year of publishing:	2019
Typology:	2.09 - Master's Thesis
Organization:	UM FZV - Faculty of Health Sciences
Publisher:	[E. Leber]
UDC:	613.292:602.3(043.2)
COBISS:	2559652
Views:	790
Downloads:	202
Average score:	0 (0 votes)
Metadata:

Other data

Secondary language:	English
Secondary title:	Probiotics and other beneficial microorganisms and the importance of fermented foods for health promotion
Secondary abstract:	This master's thesis is focused on probiotics and fermented foods and how they contribute to health promotion. Probiotics are living microorganisms that, when administered in adequate amounts, confer a beneficial effect on the health of the host. The effects of probiotic microbes are associated with host immunity and gastrointestinal microbial balance in the gastrointestinal tract. They have an important role in the balance of the skin and vaginal microbiota. Fermented foods are produced by the process of fermentation, during which microorganisms use their enzymes to, break down organic compounds to acids and other metabolites. The most common are fermented dairy products, there are also many fermented fruits, vegetables, cereals, teas, flesh, herbs, etc. According to studies probiotics and fermented foods exhibit positive health effects with long-term use and are proven useful and indispensable in a healthy lifestyle. The exact action of probiotics and fermented foods is still not fully understood. But it is known that they work very differently on each individual and depending on the particular strains. Today's food industry is striving for innovative production by continuously introducing new products that have a positive effect on human health. Foods that are declared to have a positive effect on health by reducing the risk of developing certain diseases or improving the general state of the organism, are included in new generation foods such as fermented foods and probiotics. They have proven to reduce stress, blood cholesterol and glucose levels, positively influence the gut microbiome, reduce blood pressure and body weight.
Secondary keywords:	fermentation;food;immune system;allergy;the role of a nurse;Probiotics;Fermentation;Probiotiki;Fermentacija;
Type (COBISS):	Master's thesis/paper
Thesis comment:	Univ. v Mariboru, Fak. za zdravstvene vede
Pages:	IV, 32 f.
ID:	11296739