Probiotics are good bacteria that not only balance the ratio of gut microbiota in the intestine but also react with other body systems to provide optimal health in the human.
The most common types of probiotics are lactobacilli (like Lactobacillus acidophilus and Lactobacillus GG), bifidobacteria (like Bifidobacterium bifidus), and some yeasts (like Saccharomyces boulardii).
Although all probiotics shared the same functions to improve the gastrointestinal microbiome community, different probiotics have different effects.
The most common probiotic foods are
* Yogurt, a dairy product made by fermenting milk is one of the best sources of probiotics. Epidemiologically, yogurt not only provides protein and calcium for the body but also enhances healthy gut bacteria.
Additionally, the fermented products also protect against osteoporosis, and irritable bowel disease, and aid digestion.
* Kefir.
Kefir is a fermented probiotic milk drink made from kefir grains Kefir or kephir similar to those of thin yogurt.
According to the article by By Megan Ware RDN LD, Kefir as a probiotic has been found to process a number of health benefits, including lowering blood pressure, cholesterol, and glucose, improved lactose tolerance, and stomach health, weight control and promoting wound healing.
More precisely,
* In immunity, probiotics stimulate the immune function against inflammatory immune disorders.
* In the digestive system, probiotics protect the gut against gastrointestinal diseases and non-gastrointestinal diseases. caused by the overexpression of bad bacteria.
* In metabolism, probiotics influence the nutrient extraction from the diet, thus reducing the risk of obesity and obesity complication.
* Neurologically, probiotics control brain insulin signaling and metabolite levels that play a critical role in neurobehaviors.
The cucumber plant is a species of Cucumis Sativus, belongings to the family Cucurbitaceae and native to Western Asia. It is a creeping vine with roots in the ground and grows up with the support of frames.
With an aim to find a natural compound with probiotic potential, researchers investigated 3 bacterial strains designated as 437F, 1630F, and 1020G were isolated from a traditional pickle.
According to the tested results, all strains showed high acid and bile tolerance and exhibited antagonistic activity against various pathogens.
The straits also demonstrated the antioxidant activity, auto- and co-aggregation ability on the surface hydrophobicity, and attachment capacity in the range of other well-known probiotic strains without inducing toxicity.
Dr.Talebi S, the lead scientist wrote at the end of the experiment, "With respect to their characteristics and safety aspect, these Bacillus species may have potential to consider as probiotics for animal and/or human applications".
In additional differentiation of the effect of fermented cucumber activity as probiotics, researchers examined a total of 38 strains that were isolated from the pickled samples.
According to the tested assays, all strains showed a significant resistance after incubation at pH 2.5 did not change markedly, above 90 % (10(9) CFU/mL) survival rate was observed.
More precisely, the strains also exhibited a high survival rate at pH 3.5 (>90 %), compared to all dead at pH 1.5 except four strains that could survive 90 min.
In bile salt solution incubation, at 0.2 %, the survival rates were 81-94 % after 24 h, compared to 59-94 % in 2 and 4 %.
Similar to the aforementioned study, the tested strains also exerted the auto- and co-aggregation ability on the surface hydrophobicity and attachment capacity.
Only four of the tested strains were excluded due to safety precautions, according to antibiotic resistance patterns and certain metabolic activities.
In other words, most tested strains isolated from the fermented cucumber process have the ability to improve the ratio of microbiota composition in the gut.
Taken altogether, fermented cucumber may be used as probiotics to improve human digestive health, pending the confirmation of the larger sample size and multicenter human study.
Intake of CuB in the form of a supplement should be taken with extreme care to prevent overdose acute liver toxicity.
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Author Biography
Kyle J. Norton (Scholar, Master of Nutrition, All right reserved)
Health article writer and researcher; Over 10.000 articles and research papers have been written and published online, including worldwide health, ezine articles, article base, health blogs, self-growth, best before it's news, the Karate GB Daily, etc.,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS & AUTHORS TO READ by Disilgold.com Named 50 of the best health Tweeters Canada - Huffington Post
Nominated for shorty award over last 4 years
Some articles have been used as references in medical research, such as the international journal Pharma and Bioscience, ISSN 0975-6299.
Sources
(1) Three novel Bacillus strains from a traditional lacto-fermented pickle as potential probiotics by Talebi S1, Makhdoumi A1, Bahreini M1, Matin MM1,2, Moradi HS. (PubMed)
(2) In vitro screening of selected probiotic properties of Lactobacillus strains isolated from traditional fermented cabbage and cucumber by Zielińska D1, Rzepkowska A, Radawska A, Zieliński K. (PubMed)
(3) Seven benefits of kefir By Megan Ware RDN LD. (Medical News Today)
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