The results of a prospective comparative open-label randomised study of the effectiveness of a probiotic- and prebiotic-fortified yogurt in small children after an acute respiratory infection

Хавкин, А.И.; Fedotova, O.B.; Волынец, Г. В.; Koshkarova, Yu.A.; Пенкіна, Наталія Михайлівна; Комарова, О. Н.

doi:10.20953/1727-5784-2019-1-29-37

Cited by 16 publications

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“…В опубликованном нами ранее исследовании [37] пациенты в возрасте от 8 до 18 мес, находясь на стационарном лечении, получали курс антибактериальной терапии (по поводу острой респираторной инфекции). После выписки из стационара основной группе пациентов (30 человек) было рекомендовано употребление йогурта питьевого «ФрутоНяня», обогащенного пребиотиками и пробиотиками, по 200 мл 1 раз/сут в течение 90 ± 1 дней (3 мес).…”

Section: питание микробное разнообразие и болезньunclassified

“…Таким образом, включение в рацион питания молочных продуктов, обогащенных пребиотиками и пробиотиками, приводит к изменению композиции кишечной микробиоты в сторону более сбалансированной структуры [37]. В последние годы вводится термин «психобиотики».…”

Section: питание микробное разнообразие и болезньunclassified

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Correlation Between Stress, Immunity and Intestinal Microbiota

Комарова

Хавкин

2020

Pediatr. farmakol.

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Recent studies have shown the correlation between stress, immunity and intestinal microbiota. Chronic stress is associated with high production of inflammation mediators and risk of infection development, chronic systemic inflammation and inflammatory diseases development, as well as depressive disorders. Intestinal microbiota produces a wide range of compounds important for the organism: all major neurotransmitters, including serotonin, cytokines, tryptophan and short-chain fatty acids. Serotonin deficiency is considered as significant cause factor for development of anxiety, aggression, affective disorders and stress. Tryptophan is the serotonin precursor. Tryptophan is produced by intestinal microbiota or derived from food can be metabolized into kinurenine. Proinflammatory cytokines activate hypothalamus-pituitary-adrenal axis that increases of the level of circulating kinurenine and reduces the serotonin synthesis. Besides that, more kinurenine enters the brain during the inflammation process, and the neurotoxic pathway of kinurenine metabolism overwhelm the neuroprotective one. The less various microbiota microbiota is associated with increased response of the hypothalamus-pituitary-adrenal system, increase of pro-inflammatory cytokines, reduction of stress resistance, and depression. Enrichment of the diet with prebiotic components increases the diversity of the intestinal microbiota. Dietary interventions for intestinal microbiome also include probiotics promoting increased body resistance and cause less exposure to depression.

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Section: питание микробное разнообразие и болезньunclassified

Correlation Between Stress, Immunity and Intestinal Microbiota

Комарова

Хавкин

2020

Pediatr. farmakol.

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“…в 2018 г., пациенты в возрасте от 8 до 18 мес. находились на стационарном лечении с диагнозом «острая респираторная инфекция» и получали курс антибактериальной терапии [26]. После выписки из стационара основной группе пациентов (30 человек) было рекомендовано употребление йогурта питьевого «ФрутоНяня», обогащенного пребиотиками и пробиотиками, по 200 мл 1 р/сут в течение 90 ± 1 день (3 мес.).…”

Section: взаимодействие пробиотиков с клетками иммунной системыunclassified

“…Включение в рацион питания молочных продуктов, обогащенных пребиотиками и пробиотиками, приводит к изменению композиции кишечной микробиоты в сторону более сбалансированной структуры, в т. ч., как показано в исследовании А.И. Хавкина с соавт., в острый период респираторного заболевания, на этапе реконвалесценции, а также на фоне проведения антибиотикотерапии [26]. Нормализация состава кишечной микробиоты ассоциируется с изменением продукции биомаркеров, способствует оптимальному балансу иммунитета.…”

Section: заключениеunclassified

Influence of functional ingredients of baby food on immunity

Комарова

Хавкин

2019

Medicinskij sovet

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In order to prevent the development of chronic diseases, including cardiovascular diseases, overweight and obesity, diabetes mellitus, cancer and allergic pathology, it is necessary to adhere to a balanced diet from an early age, with the inclusion of functional ingredients, including dietary fiber, vitamins and vitamin-like compounds, minerals, polyunsaturated fatty acids, prebiotics and probiotics. Combined enrichment of dairy products with prebiotics and probiotics helps to combine their positive and effective impacts. There has been an improvement in the survival of probiotic microorganisms in the gastrointestinal tract (GIT). It has been shown that the addition of prebiotics and probiotics to the diet helps to change the composition of the intestinal microbiota towards a more balanced structure, thereby increasing the barrier function of the intestine and the formation of optimal immune interactions. The general effects of prebiotics and probiotics include maintaining homeostasis and integrity of the intestinal mucosa, providing colonization potential for pathogens, production of short-chain fatty acids and vitamins, metabolism of bile acids, regulation of transit through the gastrointestinal tract, and increased regeneration of enterocytes. The combination of bifidobacteria or lactobacteria with fructo-oligosaccharides in symbiotic products is most commonly used in human nutrition. In our study, patients aged 8 to 18 months, reconvalescents of acute respiratory disease for which antibacterial therapy was prescribed, included in their diet for 3 months drinking yoghurts enriched with Bifidobacterium Lactis BB12 and inulin. Inclusion of yoghurt in the diet of children contributed to the normalization of intestinal microbiota composition after antibacterial therapy, as well as strengthening immunity by stimulating the synthesis of protective factors secretory immunoglobulin A and lysozyme.

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“…Денатурированный сывороточный белок и κ-казеин образуют комплексы, которые улучшают консистенцию йогурта (гладкая и блестящая поверхность), придают плотность сгустку, повышают влагоудерживающую способность и т. д. [16,17].…”

Section: Introductionunclassified

Evaluation of the Effect of κ-casein Gene Polymorphism in Milk Powder on the Technological Properties of Acid-Induced Milk Gels

Кручинин

Turovskaya

Илларионова

et al. 2021

Food Processing: Techniques and Technology

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Introduction. Yoghurt has become one of the most popular acid-induced dairy products in the world. Consumers see yoghurt not only as a tasty, protein-rich, and calcium-fortified dessert, but also as a product that improves intestinal microflora and prevents obesity, metabolic syndrome, type II diabetes, and cardiovascular diseases. The stability of the structure and consistency of yoghurt directly depend on the composition and properties of raw materials, including genetic and technological factors and compliance with temperature storage conditions. Yoghurt formulations include various dairy raw materials, e.g. milk powder. The research objective was to assess the effect of κ-casein gene polymorphism in milk powder on the technological properties of acid-induced milk gels when simulating different temperature storage conditions. Study objects and methods. The research featured yoghurt samples prepared from milk powder of CSN3 gene (AA and BB). Model systems of yoghurt were prepared from dry bulk milk, mixed by mass fraction of protein in the ratio of AA2:BB2 as 75:25, 50:50, and 25:75%, respectively. The experiment involved standard methods, optical methods, dynamic viscometry, and PCR-RFLP. Results and discussion. As the mass fraction of BB dry bulk milk increased, the structural and mechanical properties, dimensional stability, and surface tension increased, too. As the storage temperature fell from 4 ± 2 to 12 ± 2°C, the structural and mechanical properties, dimensional stability, surface tension, and moisture-holding ability decreased while maintaining the previously established dependencies. The CSN3 gene polymorphism proved to have no effect on the curd tension after fermentation. Significant differences between the allelic variants AA and BB became obvious only after complete cooling and structuring of the product. Conclusion. The obtained experimental results and the analysis of related publications suggested an indirect effect of the κ-casein gene polymorphism on the structural and mechanical properties, associated with a genetic effect on the average diameter of casein micelles in the original milk and the resulting biochemical and isothermal processes. The research made it possible to assess the effect of the CSN3 gene polymorphism on the technological properties of dry milk during its processing into fermented milk products.

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The results of a prospective comparative open-label randomised study of the effectiveness of a probiotic- and prebiotic-fortified yogurt in small children after an acute respiratory infection

Cited by 16 publications

References 0 publications

Correlation Between Stress, Immunity and Intestinal Microbiota

Correlation Between Stress, Immunity and Intestinal Microbiota

Influence of functional ingredients of baby food on immunity

Evaluation of the Effect of κ-casein Gene Polymorphism in Milk Powder on the Technological Properties of Acid-Induced Milk Gels

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