Review article
Fermented dairy products in the prophylaxis and therapy of gastrointestinal disorders and diseases
Roko Živković
; Hrvatska akademija medicinskih znanosti, Zagreb
Abstract
The recent researches of the real validity of fermented milk products in therapy of gastrointestinal disorders and diseases are described. After the normal intestinal microflora and practically most important lactobacilli of fermented dairy products are shortly mentioned, the activities of these bacteria in human intestine are presented. The spectrum of gastrointestinal disorders and diseases controlled with fermented dairy products is displayed, according to the present state of medical and nutritional science. New terminology is analyzed, and the author concludes that the name probiotics is not adequate since many of these bacteria have some antibiotic properties. In conclusion, prospective research studies are necessary to penetrate deeper into the physiology and pathophysiology of prophylactic and therapeutic activities of these very interesting human microorganisms and their fermented dairy products.
Keywords
fermented dairy products; probiotics; antibiotics; gastrointestinal diseases; Lactobacillus; lactic acid bacteria
Hrčak ID:
94905
URI
Publication date:
12.5.1997.
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