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Objectives and competences

Students will know how to evaluate the importance of food on the gut microbiota. They will know how to explain the types of beneficial microorganisms and their roles and mechanisms of actions.

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.

Learning and teaching methods

• Lectures (auditory and e-lectures) • Tutorial

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).

Prerequisits

There are no prerequisites Conditions for fulfilling study obligations: Active participation in a tutorial and preparation of seminar work is required for taking the exam.

  • dr. SABINA FIJAN, univ. dipl. inž. kem. tehnol.

  • Written examination: 80
  • Seminar paper: 20

  • : 25
  • : 20
  • : 135

  • Slovenian
  • Slovenian

  • NURSING CARE (PREVENTIVE AND CLINICAL NUTRITION) - 2nd