Microbiome, Kefir and Aging

Abstract

With the new data about connection of microbiome with health and illnesses come from human microbiome studies, the importance of this relationship is increasing. On the other hand, with the increased mean lifespan there are some questions like, how do we live more healthfull? How can we age in a more healthy way? Once we get the answers, we will probably age healthy and succesfully, and then get positive consequences such as postponing aging illnesses, decreasing the suffering, reducing the economical loss, reducing bed dependence, and getting more appreciation. All these may be possible by taking probiotics, which is a more preferred and easy way.

Keywords

• Microbiome,Probiotic,Kefir,Aging,Healthspan

Mikrobiyom, Kefir ve Yaşlanma

Abstract

İnsan mikrobiyomu araştırmaları, sağlığın ve hastalıkların mikrobiyomla olan ilişkisine dair yeni veriler sağladıkça, bu ilişkinin önemi giderek artmaya başlamıştır. Diğer taraftan, ortalama yaşam süresinin artmasıyla birlikte, “nasıl sağlıklı oluruz?” sorusu, şimdi “nasıl sağlıklı yaşlanırız?” haline dönüşmüştür. Çünkü bu sorunun cevabına yaklaştığımızda, öncelikle sağlıklı ve başarılı yaşlanacağımız gibi, aynı zamanda yaşlılık hastalıklarını geciktirme, acı çekme süreçlerini azaltma, ekonomik kayıbı azaltma, yatağa bağımlılığı azaltma, hayattan daha çok zevk alma gibi pozitif sonuçlar da kazanacağız. Bunları yapmak da tercih edilebilir ve kolay bir yol olan yalnızca probiyotik alımı ile mümkün olabilir.

Keywords

• Mikrobiyom,Probiyotik,Kefir,Yaşlılık,Sağlık

References

1. 1. Ursell LK, Metcalf JL, Parfrey LW, Knight R. Defining the Human Microbiome. Nutr. Rev. 2012; 70(Suppl 1): 38–S44.
2. 2. Dubois G, Girard C, Lapointe FJ, Shapiro BJ. The Inuit gut microbiome is dynamic over time and shaped by traditional foods. Microbiome 2017; 5: 151.
3. 3. Davis C, Hutkins RW, Khlebnikov A, Mills D, Weaver CM. The Human Microbiome, Diet, and Health. National Academies Press 2013. eBook Collection of Workshop Summary (EBSCOhost).
4. 4. Singh RK, Chang HW, Yan D, Lee KM, Ucmak D, Wong K, Abrouk M, Farahnik B, Nakamura M, Zhu TH, Bhutani T, Liao W. Influence of diet on the gut microbiomeand implications for human health. J. of Translational Med. 2017; 15: 73.
5. 5. Zoumpopoulou G, Pot B, Tsakalidou E, Papadimitriou K. Dairy probiotics: Beyond the role of promoting gut and immune health. Int. Dairy J. 2017; 67: 46-60.
6. 6. Farnworth ER. Kefir a complex probiotic. Food Scien. and Tech. Bull.: Functional Foods 2005; 2(1): 1-17.
7. 7. Lee WJ, Hase K. Gut microbiota–generated metabolites in animal health and disease. Nature Chem. Biol. 2014; 10: 416-424.
8. 8. Jiménez-Pranteda ML, Pérez-Davó A, Monteoliva-Sánchez M, Ramos-Cormenzana A, Aguilera M. Food Omics Validation: Towards Understanding Key Features for Gut Microbiota, Probiotics and Human Health. Food Anal. Methods. 2015; 8: 272–289.

9. 9. Roeselers G, Bouwman J, Levin E. The human gut microbiome, diet, and health: “Post hoc non ergo propter hoc”. Trends in Food Scien. & Techn. 2016; 57: 302-305.
10. 10. Doğan M. Probiyotik Bakterilerin Gastrointestinal Sistemdeki Etki Mekanizması. Gıda Teknolojileri Elektronik Derg. 2012; 7: 20-27.
11. 11. Carasi P, Ambrosis NM, De Antoni GL, Bressollier P, Urdaci MC, Serradell MA. Adhesion properties of potentially probiotic Lactobacillus kefiri to gastrointestinal mucus. J. of Dairy Res. 2014; 81: 16–23.
12. 12. Toscanoa M, De Grandia R, Miniellob VL, Mattinac R, Drago L. Ability of Lactobacillus kefiri LKF01 (DSM32079) to colonize the intestinal environment and modify the gut microbiota composition of healthy individuals. Digestive and Liver Dis. 2017: 49;261–267.
13. 13. Angulo L, Lopez E, Lema C. Mikroflora present in kefir grains of the galician region (North-West of Spain). J. of Dairy Res. 1993; 60: 263-267.
14. 14. Kök-Taş T, Seydim AC, Özer B, Güzel-Seydim Z. Effects of different fermentation parameters on quality characteristics of kefir. J. of Dairy Scien. 2013; 96(2): 780–789.
15. 15. Nielsen B, Gürakan GC, Ünlü G. Kefir: A Multifaceted Fermented Dairy Product. Probiotics & Antimicro. Prot. 2014; 6: 123–135.
16. 16. Kabak B, Dobson ADW. An Introduction to the Traditional Fermented Foods and Beverages of Turkey. Critical Rev. in Food Scien. and Nutr. 2011; 51: 248–260.
17. 17. Ahmed Z, Wang Y, Ahmad A, Khan ST, Nisa M, Ahmad H, Afreen A. Kefir and Health: A Contemporary Perspective. Crit. Rev. in Food Sci. and Nutr. 2013; 53(5): 422-434.
18. 18. Kwak HS, Park SK, Kim, DS. Biostabilization of kefir with a nonlactose-fermenting yeast, J. Dairy Scien. 1996; 79(6): 937-942.
19. 19. Pogacic T, Sinko S, Zamberlin S, Samarzjia D. Microbiota of kefir grains. Mljekarstvo 2013; 63(1): 3-14.
20. 20. Ötleş S, Çağındı Ö. Kefir: A probiotic dairy composition, nutritional and therapeutic aspects. Pakistan J. of Nutr. 2003; 2(2): 54-59.
21. 21. Irigoyen A, Arana I, Castiella M, Torre P, Ibanez FC. 2005. Microbiological, physicochemical, and sensory characteristics of kefir during storage. Food Chemistry 90: 613–620
22. 22. Sarkar S. Biotechnological innovations in kefir production: a review. British Food J. 2008; 110: 283- 295.
23. 23. Serafini F, Turroni F, Ruas-Madiedo P, Lugli GA, Milani C, Duranti S, Zamboni N, Bottacini F, Sinderen D, Margolles A, Ventura M. Kefir fermented milk and kefiran promote growth of Bifidobacterium bifidum PRL2010 and modulate its gene expression. Int. J. of Food Microbiology 2014; 178: 50–59.
24. 24. Toliopoulos I, Simos Y, Verginadis I, Papandreou D, Oikonomidis S, Evangelou A. Anticancer activities of kefir against LMS and K562 cell lines by flow cytometry analysis. Nutr. & Food Scien. 2012; 42(4): 261-270.
25. 25. Roos JD, Vuyst LD. Acetic acid bacteria in fermented foods and beverages. Curr. Opinion in Biotech. 2018, 49: 115–119.
26. 26. Patel PJ, Singh SK, Panaich S, Cardozo L. 2014. The aging gut and the role of prebiotics, probiotics, and synbiotics: A review. J. of Clin. Geront. & Geriatr. 2014; 5: 3-6.
27. 27. Clark LC, Hodgkin J. Commensals, probiotics and pathogens in theCaenorhabditis elegans model. Cellular Microbiology 2014; 16(1): 27–38.