diplomsko delo
Ana Levičnik (Author), Andreja Čanžek Majhenič (Reviewer), Polona Jamnik (Mentor)

Abstract

Diplomsko delo obravnava biološke učinke kefirja, ki zajemajo spremembo sestave črevesne mikrobne združbe, protimikrobno delovanje, uravnavanje vnetnega in alergijskega odziva, antioksidativno delovanje, vpliv na rast in namnoževanje rakastih celic, vpliv na krvni tlak, raven lipidov, glukoze in inzulina v krvi, na presnovo maščob v jetrih in maščobnem tkivu ter zmanjšanje težav v primeru laktozne intolerance. Kefir je namreč dober vir vitaminov in nekaterih mineralov, ima ugodno maščobnokislinsko sestavo ter vsebuje veliko bioaktivnih peptidov. Poleg njegove hranilne sestave so pomembni tudi mikroorganizmi v njem, ki izkazujejo probiotične lastnosti in pozitivno metabolno delovanje v črevesju po zaužitju. Določene komponente kefirja lahko na delovanje celic vplivajo direktno z vezavo na njihove površinske receptorje. Lahko pa se v celice transportirajo in reagirajo z določenimi molekulami v citosolu celic. Te reakcije se največkrat odražajo na ravni proteinov, v določenih primerih pa so lahko opazne tudi na ravni DNA. Prav tako lahko kefir posredno preko spremembe sestave mikrobne združbe v črevesju spremeni mikrookolico črevesja ter povzroči spremembe v delovanju črevesnih celic. Nekatere komponente kefirja se lahko v črevesju vežejo tudi na škodljive snovi in mikroorganizme ter onemogočijo njihovo toksično delovanje in preprečijo poškodbe.

Keywords

kefir;biološki učinki;mikrobne združbe;črevesna mikrobiota;protimikrobno delovanje;antioksidativno delovanje;

Data

Language: Slovenian
Year of publishing:
Typology: 2.11 - Undergraduate Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [A. Levičnik]
UDC: 637.146.21:579.24+579.67
COBISS: 32427523 Link will open in a new window
Views: 559
Downloads: 109
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Other data

Secondary language: English
Secondary title: Biological effects of kefir
Secondary abstract: The thesis deals with biological effects of kefir, which include modification of gut microbiota, antimicrobial activity, mediating inflammation and allergy response, antioxidative activity, inhibiting growth and proliferation of cancer cells, blood pressure reduction, modulation of lipids, glucose and insulin in bloodstream, impact on fat metabolism in liver and adipose tissue and reducing symptoms of lactose intolerance. Kefir is generally a good source of vitamins and some minerals, it also has beneficient fatty acid profile and contains a lot of bioactive peptides. Microorganisms of kefir are also very important because of their probiotic properties and their metabolic activity that continues in the gut after consumation. Different kefir components can affect different cell mechanisms with binding to specific cell surface receptors. They can also be transported into the cell and react with different molecules resulting in changes on proteins and even genetic material of the cells. Kefir consumation also changes the activity of epithelials cells through altering gut microbiome and gut microenvironment. Some components of kefir can also bind to toxic molecules and organisms in gut and inhibit their activity and prevent injuries.
Secondary keywords: kefir;biological effects;microbial communities;gut microbiota;antimicrobial activity;antioxidative activity;
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: VI, 23 f.
ID: 12035101