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publicado em 18/01/2012 às 18h27:00
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Fermentation changes food effect of probiotics in the intestinal mucosa

Probiotic milk dissolved in common decreases intestinal protection as a combination fermented milk active protective mechanism

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A study investigating the immunological mechanisms of action of probiotics has just presented the first results from the Faculty of Pharmaceutical Sciences (FCF) of USP. A probiotic food is one that is rich in living organisms and brings improvements to their consumers, such as the intestinal microbial balance. The survey, developed as part of the PhD project of Cristina Stewart Bogsan showed that fermentation changes the probiotic intestinal mucosa. As the only probiotic milk dissolved in a fall in intestinal protection, milk fermented with probiotic had activation and mucosal protection. This effect depends on the bacteria under study.

The aim was to investigate whether the beneficial effect of probiotics is changed according to the technology employed. That is, if the food with micro-organisms present in milk just dissolved the same effect as the version brewed, the food industry as a vehicle. The result shows that great caution is required of the manufacturer, regulatory authorities and consumers regarding the way in which was included in the probiotic product to assign its expected beneficial effects, says the head researcher, professor Marica Nogueira de Oliveira, the Department Biochemical Pharmaceutical Technology FHR.

The research, funded by the Foundation for Research Support of São Paulo (FAPESP) and National Council for Scientific and Technological Development (CNPq), is entitled Effect of probiotic fermented milk in the cellular immune response in colon of BALB / c mouse, and began in February 2009. A total of 40 animals in two experiments performed in the same way at different times, to ensure the accuracy of the results.

Each experimental group had five animals that consumed fermented and unfermented milk for two weeks. After that time, the animals were examined and compared by evaluating whether or not there was a difference in the intestinal mucosa promoted by way of administering the probiotic, fermented milk or added to the milk.

<b> Functionality </ b>

Christina noted that non-fermented milk has a lower production of mucus and cellular infiltration that fermented milk. Change the functionality of probiotic exerted a key factor in the interaction and functional food that the host immune response to these products is different.

According to Professor Marica, there was increased production of mucus and cellular infiltrate and change the pattern of immune cells present in the intestinal mucosa showed that not only the intake of the probiotic, but its metabolite, or changing functionality through the process of fermentation are fundamental to exert immunomodulatory effect desired.

The importance of the study can be verified by the lack of consensus on how to administer probiotic strains in the food, either in capsules or sachets. Today we know that the food matrix and the technology used alter the effect that probiotics have and in the case of diseases, different types of foods can be recommended for the relief of symptoms, concludes the guide.

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study    research    immune attack    probiotic    probiotic food    live microorganisms    intestinal microbial balance    fermentation    probiotic    intestinal mucosa    fermented milk    activation    protection    protective effect    Faculty of Pharmaceutical Sciences    FCF    USP   
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