Content (Syllabus outline)
Nutrition and microbiology of the gut: influences on the development of the gut microbiota, interactions between ingested nutrients in the gut microbiota.
Beneficial microorganisms, probiotics, prebiotics, synbiotics, postbiotics, biotherapuetics, live therapeutic agents.
Role of microorganisms in food fermentation, vitamin production and production of other beneficial substances.
Mechanisms of action of beneficial microorganisms: production of bacteriocins, organic acids, short-chain fatty acids, exopolysaccharides, antimicrobial efficiency, competitive exclusion, direct in indirect metabolism regulation, antitumor activity, immune system modulation.
Intended learning outcomes - knowledge and understanding
Explaining the importance of nutrients on the gut microbiota,
- Differentiating between beneficial microorganisms, probiotics, prebiotics, synbiotics, live therapeutic agents, postbiotics,
- Defining the role of beneficial microorganisms in food fermentation,
- Defining the role of beneficial microorganisms in vitamin production and production of other beneficial substances,
- Explaining the principle of various mechanisms of action of beneficial microorganisms.
Readings
Obvezna/Mandatory:
1. ŠIKIĆ POGAČAR, Maja, MIČETIĆ-TURK, Dušanka, FIJAN, Sabina. Probiotics: current regulatory aspects of probiotics for use in different disease conditions. V: DWIVEDI, Mitesh Kumar (ur.), et al. Probiotics in the prevention and management of human diseases : a scientific perspective. London: Academic Press, cop. 2022. Str. 465-499, tabele. ISBN 978-0-12-823734-2, ISBN 0-12-823734-1, ISBN 978-0-12-823733-5. DOI: 10.1016/B978-0-12-823733-5.00021-0.
2. O’Connor, E.B., Barrett, E., Fitzgerald, G., Hill, C., Stanton, C., Ross, R.P. Production of Vitamins, Exopolysaccharides and Bacteriocins by Probiotic Bacteria. In: Probiotic Dairy Products, Tamime, Y.A. (Ed.), Blackwell Publishing Ltd., Oxford, 2005, str. 167-195.
3. FAO/WHO, 2002. Guidelines for the Evaluation of Probiotics in Food. Joint working group of the Food and Agriculture Organisation of the United Nations and the World Health Organisation: London, Ontario, Canada.
4. Homayouni, A., Alizadeh, M, Alikhah, H, Zijah V. Functional Dairy Probiotic Food Development: Trends, Concepts, and Products. In: Probiotics, Cid Rigobrlo, E. (Ed.), Rijeka: InTech Open, 2012, str. 197-212.
Priporočena/Recommended:
5. Tekoče znanstvene publikacije s področja (izvirni znanstveni in pregledni članki, znanstvene monografije in druga gradiva).
