scholarly journals Delivery of Probiotic Microorganisms into Gastrointestinal Tract by Food Products

10.5772/47946 ◽  
2012 ◽  
Author(s):  
Amir Mohammad ◽  
Reza Mohammadi ◽  
Sara Sohrabvandi
Keyword(s):  
Gastrointestinal Tract ◽  
Food Products

Ellagitannins, Gallotannins and their Metabolites- The Contribution to the Anti-Inflammatory Effect of Food Products and Medicinal Plants

2019 ◽  
Vol 25 (37) ◽  
pp. 4946-4967 ◽  
Author(s):  
Anna K. Kiss ◽  
Jakub P. Piwowarski
Keyword(s):  
Immune Response ◽  
Gastrointestinal Tract ◽  
Gut Microbiota ◽  
Health Effects ◽  
Biological Effects ◽  
Food Products ◽  
Anti Inflammatory ◽  
The Impact

The popularity of food products and medicinal plant materials containing hydrolysable tannins (HT) is nowadays rapidly increasing. Among various health effects attributable to the products of plant origin rich in gallotannins and/or ellagitannins the most often underlined is the beneficial influence on diseases possessing inflammatory background. Results of clinical, interventional and animal in vivo studies clearly indicate the antiinflammatory potential of HT-containing products, as well as pure ellagitannins and gallotannins. In recent years a great emphasis has been put on the consideration of metabolism and bioavailability of natural products during examination of their biological effects. Conducted in vivo and in vitro studies of polyphenols metabolism put a new light on this issue and indicate the gut microbiota to play a crucial role in the health effects following their oral administration. The aim of the review is to summarize the knowledge about HT-containing products’ phytochemistry and their anti-inflammatory effects together with discussion of the data about observed biological activities with regards to the current concepts on the HTs’ bioavailability and metabolism. Orally administered HT-containing products due to the limited bioavailability of ellagitannins and gallotannins can influence immune response at the level of gastrointestinal tract as well as express modulating effects on the gut microbiota composition. However, due to the chemical changes being a result of their transit through gastrointestinal tract, comprising of hydrolysis and gut microbiota metabolism, the activity of produced metabolites has to be taken into consideration. Studies regarding biological effects of the HTs’ metabolites, in particular urolithins, indicate their strong and structure-dependent anti-inflammatory activities, being observed at the concentrations, which fit the range of their established bioavailability. The impact of HTs on inflammatory processes has been well established on various in vivo and in vitro models, while influence of microbiota metabolites on silencing the immune response gives a new perspective on understanding anti-inflammatory effects attributed to HT containing products, especially their postulated effectiveness in inflammatory bowel diseases (IBD) and cardiovascular diseases.

scholarly journals Gastrointestinal digestion of dietary advanced glycation endproducts using an in vitro model of the gastrointestinal tract (TIM-1)

2020 ◽  
Vol 11 (7) ◽  
pp. 6297-6307 ◽  
Author(s):  
Timme van der Lugt ◽  
Koen Venema ◽  
Stefan van Leeuwen ◽  
Misha F. Vrolijk ◽  
Antoon Opperhuizen ◽  
...  
Keyword(s):  
Gastrointestinal Tract ◽  
In Vitro Model ◽  
Advanced Glycation Endproducts ◽  
Food Products ◽  
Advanced Glycation ◽  
Gastrointestinal Digestion ◽  
Glycation Endproducts ◽  
Vitro Model

In a sophisticated gastrointestinal model, dietary advanced glycation endproducts (dAGEs) in food products remain bound to proteins after digestion and concentrations increase.

scholarly journals Draft Genome Sequences of Bifidobacterium Strains Isolated from Dietary Supplements and Cultured Food Products

2018 ◽  
Vol 6 (26) ◽  
Author(s):  
Tammy J. Barnaba ◽  
Jayanthi Gangiredla ◽  
Mark K. Mammel ◽  
David W. Lacher ◽  
Christopher A. Elkins ◽  
...  
Keyword(s):  
Gastrointestinal Tract ◽  
Dietary Supplements ◽  
Draft Genome ◽  
Food Products ◽  
Genome Sequences ◽  
Content Type

Here, we present the genome sequences of 23 Bifidobacterium isolates from several commercially available dietary supplements and cultured food products. Strains of this genus are natural inhabitants of the mammalian mouth, gastrointestinal tract, and vagina.

scholarly journals Oligosaccharides: state of the art

2003 ◽  
Vol 62 (1) ◽  
pp. 177-182 ◽  
Author(s):  
N. M. Delzenne
Keyword(s):  
Gastrointestinal Tract ◽  
Bacterial Species ◽  
Food Products ◽  
Short Chain ◽  
Intestinal Cell ◽  
Hormone Production ◽  
Nutritional Properties ◽  
Fatty Acid Production ◽  
Organoleptic Characteristics

Oligosaccharides, consisting of a mixture of hexose oligomers with a variable extent of polymerisation, are food products with interesting nutritional properties. They may be naturally present in food, mostly in fruits, vegetables or grains, or produced by biosynthesis from natural sugars or polysaccharides and added to food products because of their nutritional properties or organoleptic characteristics. The dietary intake of oligosaccharides is difficult to estimate, but it may reach 3–13 g/d per person (for fructo-oligosaccharides), depending on the population. The extent of resistance to enzymic reactions occurring in the upper part of the gastrointestinal tract allows oligosaccharides to become ‘colonic nutrients’, as some intestinal bacterial species express specific hydrolases and are able to convert oligosaccharides into short-chain fatty acids (acetate, lactate, propionate, butyrate) and/or gases by fermentation. Oligosaccharides that selectively promote some interesting bacterial species (e.g. lactobacilli, bifidobacteria), and thus equilibrate intestinal microflora, are now termed prebiotics. The pattern of short-chain fatty acid production in the caeco-colon, as well as the prebiotic effect, if demonstrated, are dynamic processes that vary with the type of oligosaccharide (e.g. extent of polymerisation, nature of hexose moieties), the duration of the treatment, the initial composition of flora or the diet in which they are incorporated. Experimental data obtainedin vitroandin vivoin animals, and also recent data obtained in human subjects, support the involvement of dietary oligosaccharides in physiological processes in the different intestinal cell types (e.g. mucins production, cell division, immune cells function, ionic transport) and also outside the gastrointestinal tract (e.g. hormone production, lipid and carbohydrates metabolism). The present paper gives an overview of the future development of oligosaccharides, newly recognised as dietary fibre.

scholarly journals The role of the gastrointestinal tract in the processes of intoxication and detoxification of the body

2020 ◽  
Vol 183 (11) ◽  
pp. 118-125
Author(s):  
T. L. Pilat ◽  
L. P. Kuzmina ◽  
M. M. Kolyaskina ◽  
L. M. Bezrukavnikova
Keyword(s):  
Gastrointestinal Tract ◽  
Blood Serum ◽  
Fasting Blood Glucose ◽  
Food Product ◽  
Food Products ◽  
The Body ◽  
Nutrition Program ◽  
Metabolic Products ◽  
Cytochrome P 450

This review presents literature data on the role of the gastric tract in the processes of intoxication and detoxification of endoand exobiotics. The factors that promote the absorption and metabolism of toxic products in the gastrointestinal tract are described. The causes of intoxication and the mechanisms of two-phase detoxification with the participation of phase I enzymes of the biotransformation of xenobiotics in the intestine, in particular cytochrome P-450 isoenzymes, are described in detail. The predominance of the cytochrome P-450 isoenzyme CYP3A4 in the intestine was shown, and among the enzymes of phase II of biotransformation in the intestinal wall, the most important are UDP-glucuronyltransferase and sulfotransferase. The data on the ways of correction of intoxication with the use of a detoxification complex of dietary nutrition are presented. Clinical studies have shown that a specialized program provides antioxidant protection and the work of enzymes of the I and II stages of the metabolism of toxins, a decrease in the absorption and excretion of metabolic products, can significantly reduce the intoxication of the body, which is extremely necessary during the treatment and rehabilitation of diseases of the gastrointestinal tract and other organs and systems. rehabilitation of the body. It was found that the use of products of detox nutritional program LEOVIT DETOX led to a significant decrease in the concentration of urea and creatinine, which indicates an accelerated elimination of toxins and metabolic products formed in the body. A decrease in the concentration in the blood of the main enzymes characterizing the detoxification activity of the liver ALT, AST, GGT was also established.The aim of the study was to evaluate the detoxification effectiveness of the preventive nutrition Program and individual detoxification products LEOVIT DETOX, designed to affect all stages of Exo — and endobiotic metabolism.Materials and methods. Detoxification nutrition LEOVIT DETOX includes: specialized food product of dietary preventive nutrition “Complex nutrition program DETOX”, detoxifying jelly and bars — specialized food products of dietary preventive nutrition for detoxification of the body. The DETOX nutrition program is designed for 15 days and contains 30 products. The dynamics of biochemical parameters of liver and kidney function disorders (AST, ALT, GGT, urea, creatinine), blood lipid spectrum (by total cholesterol), fasting blood glucose level, and products of lipid peroxidation in blood serum were measured.Results. The use of specialized food products of dietary prophylactic nutrition “, a Comprehensive nutrition program DETOX” leads to a significant decrease in the concentration of urea and creatinine, AST, ALT, GGT, cholesterol, glucose, diene conjugate, ketodienes of CARBONYLS and increased total oxidative activity of blood serum were examined.Conclusion. The use of a specialized food product of dietary preventive nutrition “Complex nutrition program DETOX” provides effective detoxification of the body in diseases of the gastro-intestinal system.

scholarly journals Dietary therapeutic and preventive food products in complex therapy of gastroinal tract diseases associated with Helicobacter pylori

2021 ◽  
pp. 176-183
Author(s):  
T. L. Pilat ◽  
L. P. Kuzmina ◽  
L. M. Bezrukavnikova ◽  
M. M. Kolyaskina ◽  
M. M. Korosteleva ◽  
...  
Keyword(s):  
Helicobacter Pylori ◽  
Gastrointestinal Tract ◽  
Complete Blood Count ◽  
Food Product ◽  
Food Products ◽  
Gastrointestinal Diseases ◽  
Main Group ◽  
Efficacy And Safety ◽  
Complex Therapy ◽  
Thermo Fisher Scientific

Introduction. The paper presents modern literature and clinical research data on the efficacy and safety of dietary therapeutic and prophylactic foods in the complex therapy of diseases associated with Helicobacter pylori. Aim. To assess the efficacy and safety of the use of dietary therapeutic and prophylactic food products in the complex therapy of diseases of the gastrointestinal tract associated with Helicobacter pylori. Materials and methods. To evaluate the efficacy of dietary therapeutic and prophylactic food products such as Vegetable Puree Soup with Herbs and Oatmeal, Oatmeal Porridge with Herbs and Flax Seed, Protein-Sea Buckthorn Cocktail (LEOVIT Nutrio LLC), the main group of patients with gastrointestinal diseases (n = 41) was formed, which was further divided into four subgroups. Each of three subgroups received one specialty food product, and the fourth subgroup received all three products. Changes in complete blood count were evaluated using Sysmex XT-2000i analyzer, those in proteinograms – using SAS1, SAS2 protein fraction analyser and those in metabolic liver disorders, lipid profile and glucose level – using Konelab PRIME 30i (Thermo Fisher Scientific) analyzer. All parameters were studied three times: before use, 14 and 60 days after use of the products. Results and discussion. After 14 days, complaints of lack of appetite decreased in the main group, discomfort in the epigastrium, feeling of heaviness and nausea decreased. After 60 days, 100% of patients reported no heartburn, belching, nausea, pain, rumbling in the abdomen, appetite and stool returned to normal. There was a marked significant (p < 0.05) decrease in the level of alpha-1 globulin against the background of an increase in albumin, a decrease in the concentration of CRP and ESR, the levels of leukocytes and neutrophils in all subgroups of the main group after 60 days. Conclusions. The investigated products are safe, no adverse reactions were noted, including the phenomena of intolerance and allergies, and are recommended for use in dis[1]eases of the gastrointestinal tract associated with Helicobacter pylori.

scholarly journals Dietary management of digestive and gastrointestinal disorders after long-term self-isolation and lockdown as well as patients with SARS-CoV-2 during the rehabilitation period

2020 ◽  
pp. 146-152
Author(s):  
T. L. Pilat ◽  
I. V. Radysh ◽  
V. V. Surovtsev ◽  
M. M. Korosteleva ◽  
R. A. Khanferyan
Keyword(s):  
Gastrointestinal Tract ◽  
Eating Habits ◽  
Laboratory Data ◽  
Food Products ◽  
Risk Groups ◽  
Gastrointestinal Diseases ◽  
Endoscopic Examination ◽  
Efficacy And Safety ◽  
Rehabilitation Period ◽  
Dietary Food

Introduction. The article examines disorders of the digestive function, diet regimes, appetite in conditions of prolonged self-isolation and quarantine during a coronavirus pandemic. The article analyzes the clinical efficacy and safety of the use of specialized dietary therapeutic and dietary preventive food products in conditions of self-isolation and quarantine.Methods. A survey was conducted of 620 individuals of various ages who were in self-isolation and quarantine from 1 to 1.5 months. All participants were questioned, examined by a gastroenterologist and therapist, biochemical and clinical blood tests, endoscopic examination of the stomach and duodenum, ultrasound of the abdominal organs.Results. A survey of 620 individuals showed that self-isolation / quarantine can lead to changes in diets, dietary patterns, changes in eating habits, the development of a number of symptoms from the gastrointestinal tract and other organs, changes in body weight, and chronicity. a number of previously existing diseases. The use of dietary food leads to an improvement in the antitoxic function of the liver, anti-inflammatory effects, and an improvement in the symptoms of gastrointestinal diseases.Discussion. Clinical and laboratory data make it possible to state the need for the use of specialized dietary products of domestic production in the diet prophylactically in people from risk groups, as well as in patients with various diseases of the gastrointestinal tract both during illness and for the purpose of rehabilitation.Conclusion. Data on the efficacy and safety of dietary food products give reason to recommend them for inclusion in the diets of patients infected with SARS-CoV-2, both during illness, in order to prevent complications and improve the effectiveness of treatment and subsequent rehabilitation of patients, as well as for the rehabilitation of individuals, who were in self-isolation and quarantine for a long time.

scholarly journals Protein-Based Nanostructures for Food Applications

Gels ◽  
2019 ◽  
Vol 5 (1) ◽  
pp. 9 ◽  
Author(s):  
Ana I. Bourbon ◽  
Ricardo N. Pereira ◽  
Lorenzo M. Pastrana ◽  
António A. Vicente ◽  
Miguel A. Cerqueira
Keyword(s):  
Gastrointestinal Tract ◽  
Bioactive Compounds ◽  
Food Industry ◽  
Nutritional Value ◽  
Food Products ◽  
Mechanism Of Formation ◽  
Active Compounds ◽  
Food Grade ◽  
Food Applications ◽  
Significant Attention

Proteins are receiving significant attention for the production of structures for the encapsulation of active compounds, aimed at their use in food products. Proteins are one of the most used biomaterials in the food industry due to their nutritional value, non-toxicity, biodegradability, and ability to create new textures, in particular, their ability to form gel particles that can go from macro- to nanoscale. This review points out the different techniques to obtain protein-based nanostructures and their use to encapsulate and release bioactive compounds, while also presenting some examples of food grade proteins, the mechanism of formation of the nanostructures, and the behavior under different conditions, such as in the gastrointestinal tract.

scholarly journals Screening of Bacteriocinogenic Lactic Acid Bacteria and Their Characterization as Potential Probiotics

2020 ◽  
Vol 8 (3) ◽  
pp. 393 ◽  
Author(s):  
Ana Pinto ◽  
Joana Barbosa ◽  
Helena Albano ◽  
Joana Isidro ◽  
Paula Teixeira
Keyword(s):  
Lactic Acid ◽  
Gastrointestinal Tract ◽  
Lactic Acid Bacteria ◽  
Foodborne Pathogens ◽  
Food Products ◽  
In Vivo Studies ◽  
Rrna Gene ◽  
Gene Sequence Analysis

Probiotics are living microorganisms used as nutritional additives that confer health benefits on the host. Their use in food products is very attractive, especially if they could also inhibit important foodborne pathogens. In this study, antimicrobial activity against several foodborne pathogens was screened for 280 lactic acid bacteria (LAB) isolated from different food products and the probiotic characteristics of bacteriocinogenic isolates were evaluated. Seven out of 280 LAB isolates were selected due to their bacteriocinogenic properties and identified by 16S rRNA gene sequence analysis as Pediococcus pentosaceus (n = 6) and Lactobacillus plantarum (n = 1). Virulence factors and antibiotic resistances were not detected for any of the isolates. Except for L. plantarum R23, all the isolates were able to survive through the simulated gastrointestinal tract conditions. Only P. pentosaceus CFF4 was able to adhere to Caco-2 cells after the simulated gastrointestinal tract passage. In conclusion, even though in vivo studies should be performed, P. pentosaceus CFF4, which was also able to inhibit the growth of foodborne pathogens in vitro, seems to be a potential probiotic to be used in the food industry.

scholarly journals Biofabrication of Bacterial Constructs: New Three-Dimensional Biomaterials

2019 ◽  
Vol 6 (2) ◽  
pp. 44 ◽  
Author(s):  
Amin Shavandi ◽  
Esmat Jalalvandi
Keyword(s):  
Gastrointestinal Tract ◽  
Recent Trend ◽  
Environmental Pollutants ◽  
Three Dimensional ◽  
Food Products ◽  
Cutting Edge ◽  
The Earth ◽  
New Generation ◽  
Enormous Number ◽  
Number Of Bacteria

An enormous number of bacteria live in almost every environment; from deep oceans to below the surface of the earth or in our gastrointestinal tract. Although biofabrication is growing and maturing very quickly, the involvement of bacteria in this process has not been developed at a similar pace. From the development of a new generation of biomaterials to green bioremediation for the removal of hazardous environmental pollutants or to develop innovative food products in a recent trend, researchers have used cutting-edge biofabrication techniques to reveal the great potential of 3D structured bacterial constructs. These 3D bacterial workhouses may fundamentally change our approach toward biomaterials.

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