Research Paper On Prebiotics

Dietary fiber is a source of carbohydrate that has benefits for intestinal health. It plays a role in the prevention of disease in the intestine and even throughout the body, such as obesity, type II diabetes, and cardiovascular disease (10). Furthermore, when the bacteria in the gut ferment the fiber, metabolites are produced, which benefit the body. Short chain fatty acids are one major end product of this carbohydrate metabolism, which act to lower the colon’s pH, inhibiting pathogenic bacteria from growing. Some other metabolites include lactate, succinate and formate. Lactate is converted to butyrate by the bacteria in the gut, which induces mucin synthesis, which is a glycoprotein that maintains the gut epithelium integrity. Butyrate also acts to prevent bacterial transport across the epithelium and increases tight junction assembly (11). What this means, is that the fermentation of fiber allows these beneficial metabolites to be produced, causing a cascade of reactions that promote health and gut integrity. This shows the complex beneficial interaction between gut microbiota and fiber intake and its role in promoting health.

There are many reasons for knowing the identity of microorganisms. The reasons range from knowing the causative agent of a disease in a patient, so as to know how it can be treated, to knowing the correct microorganism to be used for making certain foods or antibiotics. This study was done by applying all of the methods that I have been learned so far in the microbiology laboratory class for the identification of an unknown bacterium.

Our formula also contains prebiotics. These guys are what feed the good microbes and help them repopulate. So, while the probiotic is kicking the bad microbes’ butt, our prebiotics, which use a unique combination of Mannan-oligosaccharide (don’t even try to pronounce it) feed the good guys helping them do their job more efficiently.

More than a century ago the notion of microbiota working as a regulator for health and disease was already in use. They realized that consuming large amounts of fermented milk helped with their longevity. This began the foundation of probiotics. However, the oral probiotics that are used today are at a lower amount than what is contained in the colon. After cycling through the digestive system it is

The purpose of this laboratory exercise was to perform tests necessary to be able to distinguish one microorganism from 10 others. Using a series of biochemical tests and characteristics, unknown #22 was concluded to be Pseudomonas aeruginosa. A dichotomous key was mapped out and used during this process. Using this provided guidance as well as organization as to what the result may be.

This research paper is a primary research paper because the paper indicates that a study was done by several biologist and scientist on the microbial community in the Rhizosphere. Therefore, all the research, answers, and conclusion they all concluded based on their study was explained throughout this paper based on all the information they gathered. Also, the authors explain the process and methods they used to carry out and conduct this research on the microbial communities. I came down to this conclusion by understanding what they wrote is backed up by evidence by explaining the procedure they carried out to study these microbial communities.

Probiotics, literally meaning pro life, is the name given to a group of live beneficial microorganisms found today in many foods as well as in supplement form. Examples of probiotics include Lactobacillus acidophilus, Bifidum bacterium and Bifidus regularis. Our bodies are already comprised of the beneficial microorganisms found in probiotics but external factors often significantly reduce or eliminate

Clostridium difficile (C. difficile) is an anaerobic, Gram-positive, bacillus-shaped bacterium that causes the disease Clostridium Difficile Infection (CDI). One of the reasons this particular species is so successful and disease-causing is because it possesses the ability to form spores, which makes it very difficult to eradicate, as these spores are able to survive extreme conditions. C. difficile flourishes in the gastrointestinal tracts of individuals who have been prescribed broad spectrum antibiotics, as these tend to disrupt the normal microbiota. If an individual has previously contracted CDI, the likelihood of future infection(s) is more likely than if it were never contracted, at a rate of ~35%. The aim of this study, which is actually the first of its kind, is to utilize the probiotic Lactobacillus casei Shirota (L. casei Shirota) to attempt to suppress the recurrence of CDI after an initial infection. Probiotics contain a live strain(s) of “healthy” bacteria that help rather than harm an individual, and they work by competing with C. difficile’s

Coffee silverskin has prebiotic effect due to the presence of nondigestible polysaccharides such as arabinogalactans and galactomannans. An in vitro study demonstrated that concentration of bifidobacteria and lactobacilli, increased during hindgut fermentation because these microorganisms were capable to use coffee silverskin as a source of carbon and nitrogen. Mannooligosaccharides (MOS) can be obtained by thermal degradation of spent coffee grounds and increased Bifidobacterium and Eubacterium when subjects ingested 1 g∙day-1 of MOS for two weeks as well as improved frequency and days of defecation. Nodigestible polysaccharides promoted growth of Bifidobacterium by lowering pH via the production of short chain fatty acids, and low pH decreased

The process of fermentation produces beneficial enzymes and lactic acid, which inhibits the growth of harmful bacteria and encourages the production of probiotics, which includes lactobacilli. This increases the body’s ability to digest foods consumed. It enhances the body’s ability to absorb the rich vitamins and nutrients found in them. Fermented foods also help to regulate the acids found in the stomach, increasing the levels produced or

butyrate. In this context, the most abundant SCFA is butyrate (C4), followed by acetate (C2)

L. bulgaricus are used as starter cultures during yogurt fermentation and are regarded as probiotics (Perna et al, 2008)

Regular consumption of probiotics helps to increase the number of good bacteria in the intestines and improves your digestive health. The good bacteria are also proven to boost the immune system. In other words, a stronger immune system coupled with a healthy digestive tract help to get rid of diseases including

This mechanism of diversity caused by many flora inside the digestive track of humans are beneficial because it helps with the digestion of a more diverse product. Even if the probiotic does not help with digestion some other

Macrobiotics is one of the many alternative diets that has gained popularity in the United States over the last couple decades. Michio Kushi introduced macrobiotics to New York City in the 1970's. Proponents of macrobiotics contend that it is not merely a diet, but a philosophy that, if properly observed, will ensure emotional, physical, spiritual and mental well-being. Good physical health is necessary before emotional, physical and spiritual wellness can be cultivated. See Foundation for the Macrobiotic Way