Eating probiotics can improve intestinal health

Traditionally, fermented milk has been widely welcomed because of its sensory characteristics such as sensory, flavor, and texture, and that they can be processed into many other types of food. However, in recent years, as consumers believe that fermented milk has nutrition and health effects, the consumer market for fermented milk has expanded rapidly. Although sensory indicators are still an important factor in determining the quality of fermented milk, consumers' health needs for fermented milk are also the main indicators that determine their future development, new product development and product scale. The consumption of fermented milk can have many beneficial effects on the health of consumers. These health promotion effects are not only related to a large number of high nutrients in milk, but also more importantly related to the microorganisms used in fermented milk. It can be said that these beneficial effects are firstly derived from the use of live microorganisms, which have a positive effect on the intestine through the induced changes of the microorganisms, and secondly from the metabolites milksource dairy in fermented milk. Generally speaking, edible fermented milk can produce the following health promotion effects.
Improve protein utilization efficiency
Lactic acid bacteria need a variety of amino acids to meet their growth needs, but milk lacks enough amino acids to support their growth, so lactic acid bacteria secrete proteases to degrade proteins and use their degradation products. The artificial gastric acid simulation test showed that after eating yoghurt, the particle size of the yoghurt protein particles was significantly reduced, and the content of non-protein nitrogen and amino acids increased linearly compared with unfermented milk protein. This means that the utilization rate of digested and absorbed milk protein after fermentation is significantly increased. Animal simulation experiments show that the consumption of milk fermented by Lactobacillus casei for mice significantly increases the content of non-protein nitrogen and amino acids in the stomach of mice compared with the consumption of unfermented milk.
Relieves lactose intolerance
When the milksource dairy milk is fermented, the lactose in the milk degrades to form lactic acid, with the result that the lactose content in the milk decreases. In fact, if fermented milk is given to people with lactose intolerance, the symptoms of lactose intolerance will be significantly alleviated compared to eating unfermented milk. The main reason for this benefit is that lactose in milk is significantly reduced after fermentation. For example, the concentration of lactose in milk is between 4% and 5%, but after fermentation the concentration has been reduced to 3%. Secondly, lactase in lactic acid bacteria can break down lactose in the gastrointestinal system, resulting in a drop in lactose concentration. Animal simulation experiments show that the consumption of fermented milk containing live bacteria in mice has a higher content of free galactose in the blood compared to mice that have eaten unfermented milk or pasteurized fermented milk.
With the acceleration of modern people's life rhythm, the irregular diet and daily life, the long-term gastrointestinal burden is too heavy, resulting in an increase in the incidence of gastrointestinal diseases. According to the national cancer statistics released by the National Cancer Center, in 2015 China's top ten cancer mortality rankings, gastrointestinal malignancies accounted for 5th place. Seeing this amazing data, it is time to learn more about your health.
How important is intestinal health?
In a person's life, the average intake of food is about 70 tons, which is equivalent to 1,000 times the body weight. The food undergoes a series of digestion and metabolic decomposition, and finally the intestine absorbs nutrients and sends them to various parts of the body. The remaining toxins and wastes are then passed by the intestine. At the same time, the important immune organs in the human body of the intestinal tract mainly remove foreign pathogens and produce immune memory, which is the main source of body immunity. The intestinal function is sound, the nutrients are well absorbed, and the body's physiological functions are normal, so naturally it keeps healthy.
How do probiotics maintain intestinal health?
Probiotics are bacteria that are beneficial to the human body and can maintain the balance of intestinal flora. According to the definition given by the United Nations Food and Agriculture Organization (FAO) World Health Organization (WHO) joint expert group in 2001, probiotics are "active microorganisms that can produce health benefits for the host when ingested in sufficient amounts." There are many types of probiotics. The US Food and Drug Administration believes that there are more than 40 types of probiotics that are generally recognized as safe (GRAS). They are widely used in yogurt, beverages, milk, milk powder, cheese and other foods. , Bifidobacterium, Lactococcus and Streptococcus. How do probiotics function in the intestine, there are four main points:
Probiotics can assist in the decomposition of food and promote the production of vitamins and enzymes. Probiotics can initially digest large molecular nutrients in food into small molecules, increase the amount of free amino acids, and produce B vitamins such as folic acid, niacin, thiamine, riboflavin, and pyridoxine; some are used for yogurt fermentation Streptococcus thermophilus, Lactobacillus bulgaricus, and Lactobacillus acidophilus have lactase / galactosidase activity, which can significantly reduce the concentration of lactose, reduce intestinal digestive disorders, flatulence, intestinal cramps or diarrhea caused by lactase deficiency Symptoms occur and relieve the symptoms of lactose intolerance.
Probiotics can regulate the intestinal microecological balance. Lactic acid bacteria are normally present in the intestine, can produce bacteriocin (Bacteriocin), organic acids and other bacteriostatic substances, reduce the pH value in the intestine, inhibit Salmonella typhimurium, Clostridium difficile, Campylobacter jejuni, Escherichia coli The growth of intestinal pathogens such as fungi and Shigella, maintains the micro-ecological balance in the intestine.
Probiotics can improve the body's immunity through the intestinal mucosal barrier. When probiotics enter the intestine, on the one hand, they can colonize the intestine and maintain the balance of intestinal microflora; on the other hand, probiotics can be induced by direct contact of M cells with lymphocytes through the intestinal mucosal barrier (Intestinalbarrier failure) Intestinal immunity promotes macrophage activity and enhances the body's immunity by enhancing the responsiveness of B and T lymphocytes to antigen stimulation.
Probiotics can effectively block carcinogens in the intestine and reduce the risk of cancer. Lactic acid bacteria can combine with carcinogens produced by diet in the intestine, including nitrite compounds, secondary cholic acid, heterocyclic amines and environmental chemical carcinogens, etc., which can protect the host; probiotics can maintain intestinal microbiota Ecological level, increase the number of lactic acid bacteria and bifidobacteria in the intestine, thereby reducing the activity of pathogenic bacteria β-glucosidase and the level of fecal enzymes that cause colon cancer, and effectively prevent the occurrence of cancer.

Are all the milk in the freezer really good?

China Food Safety News recently, the National Health and Health Commission and others issued the "New Coronavirus Infected Pneumonia Prevention Dietary Guidelines", the guidance clearly stated that "try to drink 300 grams of milk or dairy products every day." It is understood that this is because milk protein contains unique components that regulate immune function, such as immunoglobulin and lactoferrin. But what consumers often do not know is that the different sterilization processes of milk, the content of active nutrients in milk will also be very different.
How to choose fresh milk? Small choice, university asks
Is the real milk in the freezer? Really good fresh milk, nutrition is fresh enough!
Today, there are a lot of milksource dairy products on the freezer of supermarkets. In addition to normal temperature milk, pasteurized milk and milksource dairy high temperature sterilized milk are currently on the market. Many consumers said that, in addition to normal temperature milk with a shelf life of up to 6 months, the milk in supermarket refrigerators is pasteurized milk with a shelf life of 7 days; some is high temperature sterilized milk with a shelf life of 15 days. But the price is almost the same, the nutritional content is also similar, and some normal temperature milk is also sold in the freezer, which has misled consumers. Consumers do not know what is the difference between them and how to choose.
Normally, the normal temperature milk in the supermarket is marked as sterilized milk. It is produced according to the GB25190 standard for sterilized milk. Without mentioning nutrition, its unit price is much lower than that of refrigerated milk, and the shelf life is up to 6 months. For refrigerated milk, some are marked with pasteurized milk at 75 degrees Celsius; some are pasteurized but not marked with sterilization temperature; some are simply high-temperature sterilized milk, and the production standards involved in different processes are also different, such as high-temperature sterilization Milk is produced in accordance with the standards of their respective companies, and pasteurized milk is produced in accordance with GB19645 pasteurized milk national standard. What is the difference between these three sterilization methods?
Look at the temperature, whether it is fresh or not, the protein activity should be protected.
Pasteurized milk is generally below 85 degrees Celsius, and the sterilization time is about 15 seconds; while high-temperature sterilization milk, the sterilization temperature is usually between 110-130 degrees Celsius, and the sterilization time lasts for a few seconds. Compared with pasteurized milk, high temperature sterilized milk has a relatively high sterilization temperature, and also kills active protein substances such as lactoferrin, lactoperoxidase, and immunoglobulin. However, since there is currently no requirement to indicate the content of these active protein substances on the packaging, consumers cannot see the difference.
Gu Jiasheng, deputy director of the National Dairy Technology Innovation Alliance, said: "In terms of lactoferrin, it is very sensitive to temperature, and it is destroyed when it kills bacteria. It is generally fixed for 15 seconds and the (sterilization) temperature is 75 degrees. At 72 degrees, the effect of lactoferrin, the reduction is not more than 20%, the temperature is 85 degrees higher, 60% is gone, there is probably 40%, and basically 90 degrees or more is not found. "
Among the current national food safety standards, only sterilized milk and pasteurized milk standards. General sterilized milk refers to the sterilization temperature above 135 degrees Celsius, to maintain a short time sterilization. The national standard for pasteurized milk is defined as a liquid product made from raw cow and goat milk as raw materials and subjected to pasteurization and other processes. Because there are no requirements for active protein substances, and no definition of pasteurization temperature and time, some companies even use sterilized milk at about 120 degrees, which is marked as pasteurized milk sales. Since there is no national standard for high-temperature sterilized milk, everything is up to the enterprise.
Dr. Gui Min, State Key Laboratory of Dairy Biotechnology, said: "Pasteurized milk without a temperature indication does not contain active lactoferrin. UHT includes room temperature milk stored at room temperature, which is free of lactoferrin. There is also a kind of refrigerated milk that is now sold in a cold air cabinet. It can not be classified as pasteurized milk by high-temperature sterilization process. This kind of milk does not contain lactoferrin. The content of immunoglobulin in pasteurized milk is very high Yes, above 100 mg per liter, there is some in pasteurized milk, not in high-temperature sterilized milk. "
It can be seen that milk that is also sold in supermarket freezers has different sterilization processes, and the auxiliary effect on human immunity is completely different. Active protein substances such as lactoferrin, lactoperoxidase, immunoglobulin, which are extremely sensitive to temperature in milk, are completely destroyed in high-temperature sterilized milk and high-temperature sterilized milk, and only the sterilization temperature is controlled below 85 ℃ The ability to retain the fresh nutrition of milk is called real pasteurized fresh milk.