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Title:Postbiotiki iz fermentiranih živil in njihove zdravstvene koristi
Authors:ID Orešnik, Maja (Author)
ID Šikić Pogačar, Maja (Mentor) More about this mentor... New window
ID Fijan, Sabina (Comentor)
Files:.pdf MAG_Oresnik_Maja_2024.pdf (2,09 MB)
MD5: 42AEB458AE75EABB79A49A6FCD35BAB6
 
Language:Slovenian
Work type:Master's thesis/paper
Typology:2.09 - Master's Thesis
Organization:FZV - Faculty of Health Sciences
Abstract: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.
Keywords:postbiotiki, paraprobiotiki, fermentacija, fermentirana živila, črevesna mikrobiota
Place of publishing:Maribor
Publisher:[M. Orešnik]
Year of publishing:2024
PID:20.500.12556/DKUM-89318 New window
UDC:613:613.292+631.563.6(043.2)
COBISS.SI-ID:215711491 New window
Publication date in DKUM:09.12.2024
Views:222
Downloads:58
Metadata:XML DC-XML DC-RDF
Categories:FZV
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Licences

License:CC BY-NC-ND 4.0, Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International
Link:http://creativecommons.org/licenses/by-nc-nd/4.0/
Description:The most restrictive Creative Commons license. This only allows people to download and share the work for no commercial gain and for no other purposes.
Licensing start date:03.07.2024

Secondary language

Language:English
Title:Postbiotics from fermented foods and their health benefits
Abstract: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.
Keywords:postbiotics, paraprobiotics, fermentation, fermented foods, gut microbiota


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