magistrsko delo
Maja Orešnik (Avtor), Maja Šikić Pogačar (Mentor), Sabina Fijan (Komentor)

Povzetek

Uvod: Fermentacijo živil sproži nadzorovana rast mikrobov in encimske pretvorbe sestavin živila, zato omenjeni prehranski izdelki predstavljajo vir potencialnih postbiotikov. Ti so opredeljeni kot neživi mikroorganizmi, njihove sestavine ali presnovki, ki gostitelju prinašajo koristi za zdravje. Metode: Izveden je bil sistematični pregled predkliničnih in kliničnih raziskav, do katerih smo dostopali v podatkovnih bazah PubMed, Scopus, Wiley Online Library in Web of Science ter s pomočjo ročnega iskanja v seznamih referenc. Uporabljena je bila opisna metoda dela, izvedena analiza identificiranih raziskav, sinteza in kompilacija glavnih ugotovitev. Rezultati: V analizo je bilo vključenih 26 raziskav. Izsledki raziskav nakazujejo, da postbiotiki iz fermentiranih živil delujejo protimikrobno, imunomodulatorno z vplivom na prirojeno in pridobljeno imunost, ohranjajo ravnovesje črevesne mikrobiote in koristno vplivajo na črevesno pregrado. Razprava in zaključek: Pregled literature povzema trenutne dokaze o bioloških učinkih postbiotikov iz fermentiranih živil. Ugotovljeno je bilo, da zaščitne učinke izražajo tudi onkraj črevesja, kar poudarja njihov potencial kot pomembno prehransko strategijo za spodbujanje in ohranjanje zdravja. Potrebne so nadaljnje visokokakovostne raziskave za potrditev kliničnih koristi in varnosti uživanja fermentiranih živil s postbiotiki.

Ključne besede

postbiotiki;paraprobiotiki;fermentacija;fermentirana živila;črevesna mikrobiota;

Podatki

Jezik: Slovenski jezik
Leto izida:
Tipologija: 2.09 - Magistrsko delo
Organizacija: UM FZV - Fakulteta za zdravstvene vede
Založnik: [M. Orešnik]
UDK: 613:613.292+631.563.6(043.2)
COBISS: 215711491 Povezava se bo odprla v novem oknu
Št. ogledov: 0
Št. prenosov: 15
Ocena: 0 (0 glasov)
Metapodatki: JSON JSON-RDF JSON-LD TURTLE N-TRIPLES XML RDFA MICRODATA DC-XML DC-RDF RDF

Ostali podatki

Sekundarni jezik: Angleški jezik
Sekundarni naslov: Postbiotics from fermented foods and their health benefits
Sekundarni povzetek: Introduction: Food fermentation is initiated by the controlled growth of microbes, and the enzymatic conversion of food components, resulting in food products that are potential sources of postbiotics. Postbiotics are defined as non-living microorganisms, their components, or metabolites that provide health benefits to the host. Methods: A systematic review of preclinical and clinical studies was conducted. Literature search was conducted using databases PubMed, Scopus, Wiley Online Library, and Web of Science, along with manual searches through reference lists. A descriptive method was used, as well as analysis of identified studies, synthesis, and compilation of the main findings. Results: 26 studies were included in the analysis. The results indicate that postbiotics from fermented foods have antimicrobial properties, modulate the immune system by influencing both innate and adaptive immunity, help maintain the eubiotic state of the gut microbiota, and have beneficial effects on the intestinal barrier. Discussion and conclusion: The literature review summarizes current evidence on the biological effects of postbiotics from fermented foods. Findings indicate that their protective effects extend beyond the gut, highlighting their potential as an important dietary strategy for promoting and maintaining health. Further high-quality research is needed to confirm the clinical benefits and safety of consuming fermented foods with postbiotics.
Sekundarne ključne besede: postbiotics;paraprobiotics;fermentation;fermented foods;gut microbiota;Probiotics;Fermentation;Probiotiki;Fermentacija;
Vrsta dela (COBISS): Magistrsko delo/naloga
Komentar na gradivo: Univ. v Mariboru, Fak. za zdravstvene vede
Strani: 1 spletni vir (1 datoteka PDF (XI, 60 str.))
ID: 24417557