Mikroorganismy, b\u011b\u017en\u011b zn\u00e1m\u00e9 jako mikroby, jsou v\u0161udyp\u0159\u00edtomn\u00e9. Da\u0159\u00ed se jim nejen v jogurtu, ale tak\u00e9 na na\u0161em t\u011ble a uvnit\u0159 n\u011bj a v na\u0161em okol\u00ed. Ned\u00e1vn\u00e1 studie prok\u00e1zala ohromuj\u00edc\u00ed mno\u017estv\u00ed mikrob\u016f, kter\u00e9 denn\u011b zkonzumujeme.<\/p>\n\n
Podle studie publikovan\u00e9 v \u010dasopise Peer-J vegani denn\u011b poz\u0159ou p\u0159ibli\u017en\u011b 6 milion\u016f mikrob\u016f. Jedinci, kte\u0159\u00ed se \u0159\u00edd\u00ed doporu\u010den\u00fdm stravov\u00e1n\u00edm USDA, kter\u00e9 klade d\u016fraz na ovoce, zeleninu, libov\u00e9 b\u00edlkoviny, ml\u00e9\u010dn\u00e9 v\u00fdrobky a celozrnn\u00e9 obiloviny, v\u0161ak zkonzumuj\u00ed ohromuj\u00edc\u00edch 1,3 miliardy mikrob\u016f denn\u011b. Dokonce i ti, kte\u0159\u00ed dodr\u017euj\u00ed \u201epr\u016fm\u011brnou americkou\u201c stravu, kter\u00e1 zahrnuje maso, ml\u00e9\u010dn\u00e9 v\u00fdrobky a zpracovan\u00e9 potraviny, poz\u0159ou denn\u011b kolem 1,4 milionu mikrob\u016f.<\/p>\n\n
Mezi neviditeln\u00e9 obyvatele, kte\u0159\u00ed se svezou na na\u0161\u00ed potrav\u011b, pat\u0159\u00ed laktobacily, kter\u00e9 se vyskytuj\u00ed v b\u00edl\u00e9m jogurtu a tvarohu; pl\u00edsn\u011b \u010d\u00edhaj\u00edc\u00ed v cere\u00e1li\u00edch; a streptokoky, b\u011b\u017en\u00fd mikrob p\u0159\u00edtomn\u00fd v mnoha potravin\u00e1ch. Je t\u0159eba poznamenat, \u017ee ne v\u0161echny mikroby jsou \u0161kodliv\u00e9. N\u011bkter\u00e9, jako jsou bakterie zodpov\u011bdn\u00e9 za jedine\u010dnou chu\u0165 \u0161v\u00fdcarsk\u00e9ho s\u00fdra, hraj\u00ed prosp\u011b\u0161nou roli.<\/p>\n\n
Ot\u00e1zka, zda mikroby, kter\u00e9 konzumujeme, ovliv\u0148uj\u00ed na\u0161e zdrav\u00ed, byla dlouho p\u0159ehl\u00ed\u017eena. Ned\u00e1vn\u00fd v\u00fdzkum v\u0161ak nazna\u010duje, \u017ee mohou hr\u00e1t v\u00fdznamnou roli. Bylo prok\u00e1z\u00e1no, \u017ee n\u011bkter\u00e9 mikroby, zn\u00e1m\u00e9 jako probiotika, podporuj\u00ed zdrav\u00ed st\u0159ev a celkovou pohodu.<\/p>\n\n
Jogurt a tvaroh jsou bohat\u00fdmi zdroji laktobacil\u016f, prosp\u011b\u0161n\u00fdch mikrob\u016f, kter\u00e9 podporuj\u00ed zdrav\u00ed tr\u00e1vic\u00edho traktu. V cere\u00e1li\u00edch se \u010dasto vyskytuj\u00ed pl\u00edsn\u011b, zat\u00edmco l\u00edskov\u00e9 o\u0159echy obsahuj\u00ed vysok\u00e9 hladiny streptokok\u016f. K\u00e1vov\u00e9 n\u00e1poje, jako jsou moka a frappuccina, mohou tak\u00e9 obsahovat zna\u010dn\u00e9 mno\u017estv\u00ed mikrob\u016f.<\/p>\n\n
A\u010dkoli studie poskytuje fascinuj\u00edc\u00ed poznatky o mno\u017estv\u00ed mikrob\u016f, kter\u00e9 denn\u011b zkonzumujeme, st\u00e1le toho hodn\u011b nev\u00edme o jejich vlivu na na\u0161e zdrav\u00ed. V\u00fdzkumn\u00edci zd\u016fraz\u0148uj\u00ed pot\u0159ebu dal\u0161\u00edho zkoum\u00e1n\u00ed, aby bylo mo\u017en\u00e9 ur\u010dit potenci\u00e1ln\u00ed p\u0159\u00ednosy nebo rizika spojen\u00e1 s konzumac\u00ed ur\u010dit\u00fdch mikrob\u016f.<\/p>\n\n
Zji\u0161t\u011bn\u00ed studie mohou m\u00edt d\u016fsledky pro potravin\u00e1\u0159sk\u00fd pr\u016fmysl. Pochopen\u00ed typ\u016f a mno\u017estv\u00ed mikrob\u016f p\u0159\u00edtomn\u00fdch v r\u016fzn\u00fdch potravin\u00e1ch m\u016f\u017ee v\u00fdrobc\u016fm pomoci vyvinout produkty, kter\u00e9 podporuj\u00ed zdrav\u00ed a minimalizuj\u00ed p\u0159\u00edtomnost \u0161kodliv\u00fdch patogen\u016f.<\/p>\n\n
Auto\u0159i studie doufaj\u00ed, \u017ee inspiruj\u00ed dal\u0161\u00ed v\u00fdzkum role mikrob\u016f v lidsk\u00e9m zdrav\u00ed. V\u011b\u0159\u00ed, \u017ee hlub\u0161\u00ed pochopen\u00ed t\u011bchto drobn\u00fdch organism\u016f m\u016f\u017ee v\u00e9st k nov\u00fdm poznatk\u016fm o v\u00fd\u017eiv\u011b a prevenci nemoc\u00ed.<\/p>","protected":false},"excerpt":{"rendered":"
Mikrobi: Miliardy, kter\u00e9 denn\u011b sn\u00edte Mikrobi: V\u0161udyp\u0159\u00edtomn\u00ed a nespo\u010detn\u00ed Mikroorganismy, b\u011b\u017en\u011b zn\u00e1m\u00e9 jako mikroby, jsou v\u0161udyp\u0159\u00edtomn\u00e9. Da\u0159\u00ed se jim nejen v jogurtu, ale tak\u00e9 na na\u0161em t\u011ble a uvnit\u0159 n\u011bj…<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[288],"tags":[113,4538,97,146,147],"class_list":["post-14857","post","type-post","status-publish","format-standard","hentry","category-biology","tag-food","tag-microbes","tag-science","tag-nutrition","tag-health"],"_links":{"self":[{"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/posts\/14857","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/comments?post=14857"}],"version-history":[{"count":1,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/posts\/14857\/revisions"}],"predecessor-version":[{"id":14858,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/posts\/14857\/revisions\/14858"}],"wp:attachment":[{"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/media?parent=14857"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/categories?post=14857"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/tags?post=14857"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}