Frontiers of Microbiology have published a new study examining the differences in bacterial composition and microbial diversity of organically grown versus conventionally grown apples. The #gut #microbiome plays a vital role in helping control digestion as well as aiding the immune system. An imbalance of healthy and unhealthy microbes in the intestines may contribute to high blood sugar, high cholesterol, weight gain and other disorders. This study focuses on the #plant-gut microbiome axis and the importance of #raw eaten plants as a source for microbes.
- Published in News
Athletes, particularly those at the top of their profession appear to be are big winners when it comes to their gut microflora. A recent paper suggests that exercise has a direct effect on microbial composition and related gastrointestinal health. The article ‘Exercise and associated dietary extremes impact on gut microbial diversity’ was published in the international journal GUT.
The relationship among the gut microbiota, exercise and related dietary changes has received much less attention. Loss of community richness/biodiversity has been demonstrated in obesity studies while increased diversity, which has been advocated to promote stability and improved ecosystem performance, is associated with increased health in certain populations. This has led to the suggestion that microbiota diversity could become a new biomarker for health status. It has been suggested that monitoring the gut microbiota annually to determine changes in the composition and stability could be sufficient to detect health status changes.
- Published in Abstracts
A recent paper in the journal Swiss Medical Weekly explored the developing uses for the application of butyric acid in the management of human health.
Butyric acid (BA) is a carboxylic acid with the formula CH3-CH2-CH2-COOH. It is frequently used in the veterinary field, especially in ruminant animals. Together with other short-chain fatty acids (propionic acid and acetic acid), BA is the principal source of energy produced by ruminal fermentation of cellulose and starch. In the field of zootechnics, butyric acid is used to improve the growth of bovine animals. In humans, BA is synthesised by the colonic microflora (microbiota) during fermentation of digestible fibre, such as cereal flour, inulin, and psyllium.
- Published in Abstracts
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