Ponad 7000 publikacji medycznych!
Statystyki za 2021 rok:
odsłony: 8 805 378
Artykuły w Czytelni Medycznej o SARS-CoV-2/Covid-19

Poniżej zamieściliśmy fragment artykułu. Informacja nt. dostępu do pełnej treści artykułu tutaj
© Borgis - New Medicine 1/2006, s. 3-6
Elżbieta Trafalska, Andrzej Grzybowski
Probiotics and prebiotics in prevention of chronic civilization diseases
Nutrition, Hygiene and Epidemiology Unit, Department of Hygiene and Epidemiology, Medical University of Łódź, Łódź, Poland
Head of Department: Professor Andrzej Grzybowski MD, PhD
Gastrointestinal microflora modification through regular probiotic food intake can protect against gastrointestinal diseases and influence human health status. There are very promising reports on application of probiotics and prebiotics in health promotion in order to reduce the risk of chronic civilization diseases. Probiotics decrease the faecal enzymes of mutagenesis and carcinogenesis, have hypocholesterolemic and hypolipemic effects, increase bioavailability and calcium absorption, and improve glucose tolerance, so they diminish the risk in cancer cases, cardiovascular diseases, osteoporosis and diabetes mellitus. The natural bifidobacterial yogurts of the new generation are particularly valuable as a healthy diet supplement because of their high nutritional value and the pro- and prebiotics presence.

The quantitative and qualitative composition of the gastrointestinal microbial flora of a healthy human being is relatively stable, with the domination of beneficial bacteria (especially of the protective Lactobacillus and Bifidobacterium types). They create a natural protective barrier against pathogens. The quantitative participation of the colonic bacteria fluctuates and depends on age, physiological status, diet, medications, the host´s immune system effectiveness and other environmental factors. It can be modulated through the probiotic flora taken with food, thus creating in the gastrointestinal tract conditions conducive to the development of health-protecting bacterial strains, with the simultaneous inhibition of pathogenic flora, the improvement of intestinal epithelium functions and the modulation of immune system parameters [1, 2, 3].
Dietary modulations of the human gut microflora can be of great benefit to health. The most frequently used dietary method of influencing the gut flora composition is the consumption of probiotic food [1, 4, 5].
This kind of functional food could contain probiotics (specific live microorganisms that have a beneficial effect on the host) or prebiotics (specific non-digestible carbohydrates such as inulin, oligofructose and oligosaccharides, non-absorbable in the small intestine, which favourably affect the host through selective stimulation of growth and activity of selected colonic microorganisms) or be a mixture of pro- and prebiotics (called synbiotics). In the group of functional food products containing probiotic bacteria, fermented dairy products are the most common [6, 7].
The principal effect of probiotics is characterized by stabilization of the gut microflora. The clinical benefit of probiotics was shown when used to treat conditions in which the gut microbiology is disturbed by changes in the environment (traveller´s diarrhoea) or by adding antimicrobial therapy (antibiotic-associated diarrhoea). The best documented clinical application of probiotics is in the treatment of acute diarrhoea caused by rotavirus infection especially in infants. The beneficial role of probiotics in secondary lactose intolerance in adults is also well known [8, 9, 10, 11].
The ingestion of probiotic bacteria can potentially stabilize the immunologic barrier in the gut mucosa by reducing the generation of local proinflammatory cytokines, which can be observed in inflammatory bowel diseases, food allergy and atopic eczema [8, 12, 13, 14].
Functional dairy products may be used not only to enhance a certain physiological function, but also to reduce the risk of disease. These food products have a significant role in reducing the risk of chronic civilization diseases, e.g. cancer, cardiovascular diseases, osteoporosis and osteopenia, glucose intolerance and diabetes mellitus.
Epidemiological evidence suggests a negative correlation between incidence of certain cancers, including colon cancer, and intake of fermented dairy products. The mechanisms by which lactic acid bacteria may have an effect on colon carcinogenesis is certainly unknown. Some of the mechanisms that may be involved include enhancement of the host´s gut immune response, suppression of harmful intestinal bacteria, reduction of pH concentration in the colon, reduction of faecal enzymes converting procarcinogens to carcinogens, production of antimutagenic compounds or sequestration of potential mutagens.
Probiotics may stimulate both the non-specific and the specific immune systems, e.g. by increasing IgA secretion or various cytokines induction. They may also enhance the post-immune response.
Probiotics may alter the metabolism of intestinal flora, and may produce antitumour factors. There have been studies on several lactic acid bacteria of the human colon, especially Bifidobacterium longum, that show that this organism may reduce tumour ornithine decarboxylase activity and have strong antitumour activity [15].
Elevated activity of several bacterial faecal enzymes, some of which are involved in the metabolism of genotoxic nitrates, is associated with an increased risk of colon cancer. The activity of these enzymes can be altered by diet or antibiotic intake. Lactobacillus acidophilus and Lactobacillus gasseri were shown to reduce the faecal enzyme activity of nitroreductase, azoreductase and b-gucuronidase in humans, with a reduction by 50% or 75% in the activities of these enzymes during a period of Lactobacilli feeding [16, 17].
Wollowski et al. investigated the protective effect of several strains of lactic acid bacteria against 1,2-dimethylhydrazine (DMH)-induced colon carcinogenesis in rats. Oral treatment with Lactobacillus bulgaricus protected against DMH-induced DNA damage in the colon. It is speculated that products of the proteolytic activity of Lactobacillus may have produced the effect [18].
Not only probiotics but also prebiotics may have potential health implications for protection against cancer. Experimental data showed that the incidence of the so-called aberrant crypt foci induced by colon carcinogens such as azoxymethane and dimethylhydrazine was reduced significantly in rats fed inulin-type fructans. A synbiotic approach combining inulin and bifidobacteria was shown to be more effective than either the probiotic or the prebiotic alone. It may be accounted for by the possible anticarcinogenic activity of butyrate. Butyrate, along with other short-chain fatty acids, is produced by bacterial fermentation of the various oligosaccharides in the colon. Some studies suggest that butyrate may induce growth arrest and cell differentiation and may also upregulate apoptosis [19, 20].
The prebiotic oligosaccharides may also aid in increasing concentrations of calcium and magnesium in the colon. Elevated concentrations of these cations may help to control the rate of cell turnover and to control the formations of insoluble bile salts of fatty acids, which might reduce the potential damaging effects of bile or fatty acids on colonocytes [18, 21].
Cardiovascular diseases
Probiotics can lower the cardiovascular disease risk through the decrease of LDL-cholesterol and increase of HDL-cholesterol level.
A double-blind placebo-controlled trial of 70 overweight people found that a probiotic treatment containing Streptococcus thermophilus and Enterococcus faecium could reduce LDL-cholesterol by 8% [22]. Similarly positive results were seen in other trials of the same and other probiotic bacteria [23, 24, 25].
In the long-term cross-over study, 29 healthy women aged 19-56 years (15 normocholesterolaemic and 14 hypercholesterolaemic) were fed with 300 g yogurt enriched with Lactobacillus acidophilus 145and Bifidobacterium longum 913and 1% oligofructose. After 21 weeks the mean serum concentration of total cholesterol was not influenced, but the serum concentration of HDL-cholesterol was increased and the ratio of LDL/HDL cholesterol was decreased [26].
The effects of prebiotics on lipid metabolism have also been discussed. Experimental data support the hypothesis that oligofructose inhibits hepatic lipogenesis in rats and consequently induces a significant hypotriglyceridemic effect. The potential mechanisms of this effect include the metabolic or genetic effect of short-chain carboxylic acids low glycaemia and insulinaemia [6, 27].
The prebiotics may also lower both total cholesterol and LDL-cholesterol levels. The possible mechanism of this effect may be accounted for by the activity of propionate. Propionate, a product of oligosaccharide fermentation in the colon, may inhibit HMG-CoA reductase, the rate-limiting step in cholesterol synthesis [27].
Osteoporosis and osteopenia

Powyżej zamieściliśmy fragment artykułu, do którego możesz uzyskać pełny dostęp.
Mam kod dostępu
  • Aby uzyskać płatny dostęp do pełnej treści powyższego artykułu albo wszystkich artykułów (w zależności od wybranej opcji), należy wprowadzić kod.
  • Wprowadzając kod, akceptują Państwo treść Regulaminu oraz potwierdzają zapoznanie się z nim.
  • Aby kupić kod proszę skorzystać z jednej z poniższych opcji.

Opcja #1


  • dostęp do tego artykułu
  • dostęp na 7 dni

uzyskany kod musi być wprowadzony na stronie artykułu, do którego został wykupiony

Opcja #2


  • dostęp do tego i pozostałych ponad 7000 artykułów
  • dostęp na 30 dni
  • najpopularniejsza opcja

Opcja #3


  • dostęp do tego i pozostałych ponad 7000 artykułów
  • dostęp na 90 dni
  • oszczędzasz 28 zł
1. Isolauri E: Probiotics in human disease. Am J Clin Nutr 2001; 73 (suppl): 1142S-1146S. 2.Kaenhammer TR: Probiotic bacteria: today and tomorrow. J Nutr 2000; 130: 415S-416S. 3.Sanders ME: Consideration for use of probiotic bacteria to modulate human health. J Nutr 2000; 130: 384S-390S. 4.Saavedra JM: Clinical application of probiotic agents. Am J Clin Nutr 2000; 73(suppl): 1147S-1151S. 5.Functional Foods: their role in disease prevention and health promotion. IFT´s Expert Panel on Food Safety and Nutrition. Food Technology 1998; 52 (11): 63-70. 6.Roberfroid MB: Prebiotics and probiotics: are they functional foods. Am J Clin Nutr 2000; 71(suppl): 1682S-1687S. 7.Schrezenmeir J, de Vrese M: Probiotics, prebiotics and synbiotics - approaching a definition. Am J Clin Nutr 2001; 73(suppl): 361S-364S. 8.Vanderhoof JA, Young RJ: The role of probiotics in the treatment of intestinal infection and inflammation. Curr Opin Gastroenterol 2001; 17: 58-62. 9.Vanderhoof JA, Whitney DB, Antonson DL et al: Lactobacillus GG in the prevention of antibiotic-associated diarrhea in children. J Pediatr 1999; 135: 564-568. 10.Cremonini F, DiCaro S, Bartolozzi F et al: Probiotics in prevention of antibiotics-associated diarrhea: a meta-analysis of placebo-controlled trials. Gut 2001; 49(suppl): 2439. 11. Guandalini S, Pensabene M, Abu Zikri M et al: Lactobacillus GG administered in oral rehydration solution to children with acute diarhhea: a multicenter European study. J Pediatr Gastroenterol Nutr 2000; 30: 54-60. 12.Kalliomakki M, Salminen S, Arvilommi H et al: Probiotics in primary prevention of atopic disease: a randomized placebo-controlled trial. Lancet 2001; 357: 1076-1079. 13.Kirjavainen PV, Apostolou E, Salminen SJ et al: New aspects of probiotics - a novel approach in the management of food allergy. Allergy 1999; 54: 909-915. 14.Sartor RB: Pathogenesis and immune mechanisms of chronic inflammatory bowel diseases. Am J Gastroenterol 1997; 92: 5S-11S. 15.Wollowski I, Ji S, Bakalinsky AT et al: Bacteria used for the production of yogurt inactivate carcinogens and prevent DNA damage in the colon of rats. J Nutr 1999; 129: 77-82. 16. Pedrosa MC, Golner BB, Goldin BR et al: Survival of yogurt containing organisms and Lactobacillus gasseri (ADH) and their effect on bacterial enzyme activity in the gastrointestinal tract of healthy and hypochlorhydric elderly subjects. Am J Clin Nutr 1995; 61: 353-359. 17.Goldin BR, Gorbach SL: The effect of milk and lactobacillus feeding on human intestinal enzyme activity. Am J Clin Nutr 1984; 39: 756-761. 18.Wollowski I, Rechkemmer G, Pool-Zobel BL: Protective role of probiotics and prebiotics in colon cancer. Am J Clin Nutr 2001, 73 (suppl): 451S-455S. 19.Rowland IR, Rumney CJ, Coutts JT et al: Effect of Bifidobacterium longum and inulin on gut bacterial metabolism and carcinogen-induced aberrant crypt foci in rats. Carcinogenesis 1998; 19: 281-285. 20.Bolognani F, Rumney CJ, Pool-Zobel BL et al: Effect of lactobacilli, bifidobacteria and inulin on the formation of aberrant crypt foci in rats. Eur J Nutr 2001; 40: 293-300. 21.Greger JL: Nondigestible carbohydrates and mineral bioavailability. J Nutr 1999; 129: 1434S-1435S. 22.Agerholm-Larsen L, Raben A, Haulrih N et al: Effect of 8 week intake of probiotic milk products on risk factors for cardiovascular diseases. Eur J Clin Nutr 2000; 54: 288-297. 23.Agerholm-Larsen L, Bell ML, Grunwald GK et al: The effect of a probiotic milk products on plasma cholesterol: a meta-analysis of short-term intervention studies. Eur J Clin Nutr 2000; 54: 856-860. 24.Bertolami MC, Faludi AA, Batlouni M: Evaluation of the effects of a new fermented milk product (Gaio) on primary hypercholesterolemia. Eur J Clin Nutr 1999; 53: 97-101. 25.Richelsen B, Kristensen K, Pedersen SB: Long-term (6 months) effect of a new fermented milk product on the level of plasma lipoproteins - a placebo-controlled and double-blind study. Eur J Clin Nutr 1996; 50: 811-815. 26. Kiessling G, Schneider J, Jahreis G: Long-term consumption of fermented dairy products over 6 months increases HDL cholesterol. Eur J Clin Nutr 2002; 56 (9): 843-849. 27.Delzenne NM, Kok N: Effects of fructans-type prebiotics on lipid metabolism. Am J Clin Nutr 2001; 73: 456S-458S. 28.Scholz-Ahrens KE, Schaafsma G, van den Heuvel EGHM et al: Effects of prebiotics on mineral metabolism. Am J Clin Nutr 2001; 73: 459S-464S. 29.Coudray C, Bellanger J, Castiglie-Devaland C et al: Effect of soluble and partly soluble dietary fibers supplementation on absorption and balance of calcium, magnesium, iron, zince in healthy young men. Eur J Clin Nutr 1997; 51: 375-380. 30.van den Heuvel EGHM, Muijs T, van Dokkum W et al: Oligofructose stimulates calcium absorption in adolescents. Am J Clin Nutr 1999; 69: 544-548. 31.van den Heuvel EGHM, Schoterman MH, Muijs T: Transgalaktooligosaccharides stimulate calcium absorption in postmenopausal women. J Nutr 2000; 130: 2938-2942. 32.Taylor GRJ, Williams CM: Effects of probiotics and prebiotics on blood lipids. Br J Nutr 1998; 80 (suppl): 225S-230S. 33.Laclere GJ, Champ M, Boillot J et al: Role of viscous guar gums in lowering the glycemic response after a solid meal. Am J Clin Nutr 1994; 59: 914-921. 34. Schaafsma G, Meuling WJA, Dokkum W et al: Effects of a milk products, fermented by Lactobacillus acidophilus and with fructooligosacchrides added, on blood lipids in male volunteers. Eur J Clin Nutr 1998; 52: 436-440. 35.Jackson KG, Taylor RJ, Clohessy AM et al: The effect of the daily intake of inulin on fasting lipid, insulin and glucose concentrations in middle-aged men and women. Br J Nutr 1999; 82: 23-30. 36.Kunachowicz H, Paczkowska M: Wartość odżywcza fermentowanych napojów mlecznych. Żyw Człow Metab 1999; 26 (suppl): 14-22. 37.Libudzisz Z: Mikroflora jelitowa a nowe generacje fermentowanych napojów mlecznych. Żyw Człow Metab 1999 (suppl): 5-13.
Adres do korespondencji:
Elżbieta Trafalska
Katedra Higieny i Epidemiologii UM w Łodzi
ul. Jaracza 63, 93-251 Łódź, Poland
tel. +48 42 678-16-88
e-mail: kathig@csk.umed.lodz.pl

New Medicine 1/2006
Strona internetowa czasopisma New Medicine