The effectiveness of natural probiotics in food
Introduction and purpose The term "probiotic" rooted in Latin, signifies 'for life,' reflecting the historical use of fermented products for therapeutic purposes. Defined by the WHO as living microorganisms conferring health benefits when consumed adequately, probiotics, mainly...
| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Kazimierz Wielki University
2024-02-01
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| Series: | Journal of Education, Health and Sport |
| Subjects: | |
| Online Access: | https://apcz.umk.pl/JEHS/article/view/48342 |
| _version_ | 1797300994543976448 |
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| author | Michał Urbaś Dawid Kościołek Martyna Kępczyk Aleksandra Kościołek Kaja Surowiecka Jakub Misiak Miłosz Ojdana Konrad Szalbot Mikołaj Tokarski Konrad Czchowski |
| author_facet | Michał Urbaś Dawid Kościołek Martyna Kępczyk Aleksandra Kościołek Kaja Surowiecka Jakub Misiak Miłosz Ojdana Konrad Szalbot Mikołaj Tokarski Konrad Czchowski |
| author_sort | Michał Urbaś |
| collection | DOAJ |
| description |
Introduction and purpose
The term "probiotic" rooted in Latin, signifies 'for life,' reflecting the historical use of fermented products for therapeutic purposes. Defined by the WHO as living microorganisms conferring health benefits when consumed adequately, probiotics, mainly bacteria from Lactobacillus and Bifidobacterium genera, play a vital role in maintaining gut microbiota balance, regulating digestion, supporting the immune system and influencing mental and cardiovascular health. While browsing many websites devoted to healthy eating or popular science topics, we often came across the topic of probiotic food without any confirmation by scientific research. The aim of this paper is to confirm or exclude the presence of probiotics in popular foods.
Material and method
In our work, we will look at individual products with an emphasis on verifying whether the microorganisms they contain meet the WHO criteria of probiotics.
Results
Our review managed to prove the probiotic effect of almost all presented food, except for miso. By reviewing many articles, we shed a lot of uncertainty on the repeated myth about the lack of probiotic effect of cucumbers preserved in vinegar and what is more, we found scientific assumptions about the probiotic effect of vinegar itself.
Conclusion
Fermented food contains numerous strains of bacteria that are resistant to acid, bile and temperature in the human digestive tract and can be effectively used as a source of probiotics.
What is more, compared with probiotics from the pharmacy, pickles provide not only probiotics, but also nutritional values, valuable fiber and vitamins. They seem to be a versatile supplement for our health.
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| first_indexed | 2024-03-07T23:15:57Z |
| format | Article |
| id | doaj.art-64cec2c610394a329ee2cb4d984f6fb4 |
| institution | Directory Open Access Journal |
| issn | 2391-8306 |
| language | English |
| last_indexed | 2024-03-07T23:15:57Z |
| publishDate | 2024-02-01 |
| publisher | Kazimierz Wielki University |
| record_format | Article |
| series | Journal of Education, Health and Sport |
| spelling | doaj.art-64cec2c610394a329ee2cb4d984f6fb42024-02-21T11:52:51ZengKazimierz Wielki UniversityJournal of Education, Health and Sport2391-83062024-02-016110.12775/JEHS.2024.61.011The effectiveness of natural probiotics in foodMichał Urbaś0Dawid Kościołek1Martyna Kępczyk2Aleksandra Kościołek3Kaja Surowiecka4Jakub Misiak5Miłosz Ojdana6Konrad Szalbot7Mikołaj Tokarski8Konrad Czchowski9Stefan Zeromski Specialist Hospital, ul. Osiedle Na Skarpie 66, 31-913 Krakow, PolandMedical University of Lodz, al. Tadeusza Kosciuszki 4, 90-419 Lodz, PolandMedical University of Lodz, al. Tadeusza Kosciuszki 4, 90-419 Lodz, PolandMedical University of Lodz, al. Tadeusza Kosciuszki 4, 90-419 Lodz, PolandStudent Research Club of Orthopedics and Traumatology, Medical University of Lublin, ul. Aleje Raclawickie 1, 20-059 Lublin, PolandDepartment of Pathology, Chair of Oncology, Medical University of Lodz, ul. Pabianicka 62, 93-513 Lodz, PolandMilitary Medical Academy Memorial Teaching Hospital – Central Veterans’ Hospital, ul. Zeromskiego 113, 90-549 Lodz, PolandMedical University of Lodz, al. Tadeusza Kosciuszki 4, 90-419 Lodz, PolandMedical University of Lodz, al. Tadeusza Kosciuszki 4, 90-419 Lodz, PolandMedical University of Lodz, al. Tadeusza Kosciuszki 4, 90-419 Lodz, Poland Introduction and purpose The term "probiotic" rooted in Latin, signifies 'for life,' reflecting the historical use of fermented products for therapeutic purposes. Defined by the WHO as living microorganisms conferring health benefits when consumed adequately, probiotics, mainly bacteria from Lactobacillus and Bifidobacterium genera, play a vital role in maintaining gut microbiota balance, regulating digestion, supporting the immune system and influencing mental and cardiovascular health. While browsing many websites devoted to healthy eating or popular science topics, we often came across the topic of probiotic food without any confirmation by scientific research. The aim of this paper is to confirm or exclude the presence of probiotics in popular foods. Material and method In our work, we will look at individual products with an emphasis on verifying whether the microorganisms they contain meet the WHO criteria of probiotics. Results Our review managed to prove the probiotic effect of almost all presented food, except for miso. By reviewing many articles, we shed a lot of uncertainty on the repeated myth about the lack of probiotic effect of cucumbers preserved in vinegar and what is more, we found scientific assumptions about the probiotic effect of vinegar itself. Conclusion Fermented food contains numerous strains of bacteria that are resistant to acid, bile and temperature in the human digestive tract and can be effectively used as a source of probiotics. What is more, compared with probiotics from the pharmacy, pickles provide not only probiotics, but also nutritional values, valuable fiber and vitamins. They seem to be a versatile supplement for our health. https://apcz.umk.pl/JEHS/article/view/48342probioticfermented foodpickled foodbacteriagut microbiota |
| spellingShingle | Michał Urbaś Dawid Kościołek Martyna Kępczyk Aleksandra Kościołek Kaja Surowiecka Jakub Misiak Miłosz Ojdana Konrad Szalbot Mikołaj Tokarski Konrad Czchowski The effectiveness of natural probiotics in food Journal of Education, Health and Sport probiotic fermented food pickled food bacteria gut microbiota |
| title | The effectiveness of natural probiotics in food |
| title_full | The effectiveness of natural probiotics in food |
| title_fullStr | The effectiveness of natural probiotics in food |
| title_full_unstemmed | The effectiveness of natural probiotics in food |
| title_short | The effectiveness of natural probiotics in food |
| title_sort | effectiveness of natural probiotics in food |
| topic | probiotic fermented food pickled food bacteria gut microbiota |
| url | https://apcz.umk.pl/JEHS/article/view/48342 |
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