Browsing tag: probiotyki

METABOLITY BAKTERII KWASU MLEKOWEGO I ICH ZASTOSOWANIE W PRZEMYŚLE

Metabolites of lactic acid bacteria – overview and industrial applications
Katarzyna Ratajczak, Agnieszka Piotrowska-Cyplik

1. Wstęp. 2. Bakterie kwasu mlekowego. 2.1. Homofermentacja. 2.2. Heterofermentacja. 3. Metabolity bakterii kwasu mlekowego. 3.1. Kwasy organiczne. 3.2. Diacetyl. 3.3. Nadtlenek wodoru. 3.4. Dwutlenek węgla. 3.5. Bakteriocyny. 3.5.1. Charakterystyka bakteriocyn. 3.5.2. Klasyfikacja bakteriocyn. 3.5.3. Problemy w zastosowaniu bakteriocyn w przemyśle spożywczym. 4. Podsumowanie

Abstract: Lactic acid bacteria are one of the most commonly found microorganisms in food. One of the reasons behind their popularity are their probiotic properties. Lactic acid bacteria produce a wide range of metabolites which often find use as antimicrobial agents or preservatives. The efficacy and efficiency of these compounds are vastly different. The most promising group of lactic acid bacteria metabolites are bacteriocins. However, there are crucial issues with the application of bacteriocins in the food industry. The goal of this study was to provide an overview of the lactic acid bacteria metabolites most commonly used in industry.

1. Introduction. 2. Lactic acid bacteria. 2.1. Homofermentation. 2.2. Heterofermentation. 3. Metabolites of lactic acid bacteria. 3.1. Organic acids. 3.2. Diacetyl. 3.3. Hydrogen peroxide. 3.4. Carbon dioxide. 3.5. Bacteriocins. 3.5.1. Characteristics of bacteriocins. 3.5.2. Classification of bacteriocins. 3.5.3. Issues with the application of bacteriocins in the food industry. 4. Conclusion

Probiotyki – aspekty funkcjonalne i technologiczne

Probiotics – technological and manufacturing aspects
M. Jach, R. Łoś, M. Maj, A. Malm

1. Wstęp. 2. Otrzymywanie, selekcja i właściwości szczepów probiotycznych. 3. Bezpieczeństwo probiotyków. 4. Otrzymywanie produktów probiotycznych. 5. Probiotyki przyszłości – farmabiotyki? 6. Podsumowanie

Abstract: Probiotics are bacteria of natural human microbiota which have positive effect on the host organism physiology. Probiotic strains which are selected from wild strains have to possess certain qualities such as: being competitive against pathogens, synthesizing appropriate metabolic products and ability to adhere. Probiotic strains also have to show properties which allow them to be safe to use as well as render them resistant to conditions occurring during production processes and in human gastrointestinal tract. Inversely – the production processes used in the preparation of probiotics, have to be adjusted to maintain acceptable survival rates of bacteria. Pharmabiotics are a particular kind of probiotics, modified using genetic engineering to achieve desirable traits, either functional or technological.

1. Introduction. 2. Preparation, selection and properties of probiotic strains. 3. Safety of probiotics. 4. Production of probiotic products. 5. Pharmabiotics – probiotics of the future? 6. Summary

Probiotyki, a układ odpornościowy przewodu pokarmowego ssaków

Probiotics and mammalian gastrointestinal immune system
B. Tokarz-Deptuła, W. Deptuła

1. Wstęp. 2. Probiotyki, a układ odpornościowy przewodu pokarmowego. 3. Podsumowanie

Abstract: Probiotics are microorganisms that provide health benefits when consumed. These are also food supplements or food products containing specified probiotic microorganisms. Probiotic microorganisms colonize the gastrointestinal tract of the host environment, reducing the risk of pathogenic bacteria growth and their potential impact on the regulation of host immune responses. They also have the ability to eliminate pathogenic bacteria. The administration of probiotic microorganisms in addition to chemotherapeutic agents and antibiotics improves therapy efficiency, since it results in restoration of the equilibrium between the local and general pro- and anti-inflammatory response.

1. Introduction. 2. The probiotics and the gastrointestinal immune system. 3. Conclusions

Probiotyki i ich potencjalne właściwości antyoksydacyjne

Probiotics and their potential antioxidative activity
N. Trojan, P. Satora

1. Wprowadzenie. 2. Antyoksydanty pochodzące z żywności. 3. Probiotyki. 4. Metody analizy właściwości antyoksydacyjnych. 5. Potencjał antyoksydacyjny probiotyków. 5.1. Produkty spożywcze zawierające probiotyki. 6. Doświadczenia in vivo – modele zwierzęce. 7. Badania kliniczne. 8. Mechanizm działania probiotyków jako antyoksydantów. 9. Podsumowanie

Abstract: Human population in the  XXI century is struggling with the increasing incidence of such diseases as obesity, diabetes, cancers, food allergies and many others. Recent studies have shown that oxidative stress caused by reactive oxygen species and free radicals, may underlie the occurrence of many diseases. Probiotics are known for their beneficial effects on health and are established as dietary adjuncts. Researchers are trying to find potential probiotic strains which can exhibit antioxidant properties along other health benefits. In vitro and in vivo studies have indicated that probiotics exhibit antioxidant potential. Also, many studies have shown that consumption of probiotics as dietary supplements, may reduce oxidative damage and modify activity of crucial antioxidative enzymes in human cells. Incorporation of probiotics in foods can provide a good strategy to supply dietary antioxidants, but more studies are needed to standardize the methods and evaluate antioxidant properties of probiotics before they can be recommended for their antioxidant potential. This paper presents the latest news related to probiotics and their antioxidative potential.

1. Introduction. 2. Antioxidants from food. 3. Probiotics. 4. Methods for antioxidative activity testing. 5. Probiotics antioxidative potential. 5.1. Food products containing probiotics. 6. In vivo studies – animal models. 7. Clinical trials. 8. Probiotics as antioxidants. 9. Conclusions

 

POSTĘPY MIKROBIOLOGII 2020, 59, 2

POSTĘPY MIKROBIOLOGII 2020, 59, 2

POSTĘPY MIKROBIOLOGII
2020, 59, 2

O Towarzystwie

PTM

Celem Polskiego Towarzystwa
Mikrobiologów jest propagowanie rozwoju nauk mikrobiologicznych

i popularyzowanie osiągnięć
mikrobiologii wśród członków Towarzystwa oraz szerokich kręgów społeczeństwa. Formami działalności jest organizowanie zjazdów, posiedzeń naukowych, kursów, wykładów
i odczytów oraz konkursów prac naukowych; wydawanie i popieranie wydawania czasopism naukowych, książek
i innych publikacji
z dziedziny mikrobiologii; opiniowanie o stanie i potrzebach mikrobiologii polskiej

i występowanie w jej sprawach wobec
władz państwowych; współpraca
z pokrewnymi stowarzyszeniami
w kraju i za granicą.