undergraduate thesis
Therapeutic effect of dairy products

Kristina Andrić (2010)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology
Metadata
TitleTerapijski učinak mliječnih proizvoda
AuthorKristina Andrić
Mentor(s)Vedran Slačanac (thesis advisor)
Abstract
Mljekarska industrija je najveći korisnik bakterija mliječne kiseline, kao starter kultura i probiotičkih kultura, u proizvodnji različitih fermentiranih mliječnih proizvoda. Fermentirani mliječni proizvodi predstavljaju 20 % ukupne svjetske proizvodnje fermentirane hrane. U dobivanju fermentiranih mliječnih proizvoda sudjeluju bakterije mliječne kiseline koje svojom metaboličkom aktivnošću doprinose povećanju nutritivne i terapijske vrijednosti proizvoda. To se očituje u povećanoj koncentraciji nekih vitamina i enzima, egzopolisaharida i bioaktivnih peptida te mliječne kiseline kao glavnog proizvoda metabolizma ovih bakterija, ali i octene kiseline. Terapijski učinak bakterija mliječne kiseline, odnosno zdravstvena korist fermentiranih mliječnih proizvoda, može biti izražena u slučajevima nepodnošljivosti laktoze, infekcije probavnog sustava, virusne dijareje, dijareje uzrokovane antibiotičkom terapijom, u prevenciji i terapiji putničke dijareje te gastritisa uzrokovanog bakterijom Helicobacter pylori. Najnovija istraživanja ukazuju na značajnu ulogu fermentiranih mliječnih proizvoda u smanjenju koncentracije kolesterola, krvnog tlaka, smanjenju rizika nastajanja raka debelog crijeva te drugih upalnih bolesti crijeva što je rezultat imunostimulacijskog učinka bakterija mliječne kiseline prisutnih u fermentiranim mliječnim proizvodima.
Keywordsdairy products fermentation probiotics therapeutic effects
Parallel title (English)Therapeutic effect of dairy products
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Milk Technology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2010-11-09
Parallel abstract (English)
Dairy industry is the largest recipient of lactic acid bacteria as starter cultures and probiotic cultures, the production of various fermented dairy products. Fermented milk products represent 20% of total world production of fermented foods. In obtaining a fermented dairy products involved lactic acid bacteria by their metabolic activities contribute to increasing the nutritional and therapeutic value of the product. This is manifested in the increased concentration of some vitamins and enzymes, and bioactive peptides EPS and lactic acid as the main product of metabolism of these bacteria. Therapeutic effect of lactic acid bacteria, and health benefits of fermented milk products, can be expressed in cases of lactose intolerance, gastrointestinal infections, viral diarrhea, diarrhea caused by antibiotic therapy, prevention and therapy of travel diarrhea and gastritis caused by Helicobacter pylori. The latest studies indicate the important role of fermented dairy products in reducing cholesterol, blood pressure, reduce the risk of colon cancer and other inflammatory bowel diseases as a result imunostimulacijskog effect of lactic acid bacteria present in fermented dairy products.
Parallel keywords (Croatian)mliječni proizvodi fermentacija probiotici terapijski učinak
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:556598
CommitterIvana Šuvak