scholarly journals The Genomic Basis of the Streptococcus Thermophilus Health-Promoting Properties

2021 ◽  
Author(s):  
Emeline Roux ◽  
Aurélie Nicolas ◽  
Florence Valence ◽  
Grégoire Siekaniec ◽  
Victoria Chuat ◽  
...  
Keyword(s):  
Species Diversity ◽  
Human Health ◽  
Phenotypic Diversity ◽  
Streptococcus Thermophilus ◽  
Aminobutyric Acid ◽  
Substantial Part ◽  
Health Related ◽  
Health Promoting ◽  
High Level ◽  
Fermented Products

Abstract BackgroundStreptococcus thermophilus is a Gram-positive bacterium widely used as starter in the dairy industry as well as in many traditional fermented products. In addition to its technological importance, it has also gained interest in recent years as beneficial bacterium due to human health-promoting functionalities. The objective of this study was to inventory the main health-promoting properties of S. thermophilus and to study their intra-species diversity at the genomic and genetic level within a collection of representative strains. ResultsIn this study various health-related functions were analyzed at the genome level from 79 genome sequences of strains isolated over a long time period from diverse products and different geographic locations. While some functions are widely conserved among isolates (e.g., degradation of lactose, and folate production) suggesting their central physiological and ecological role for the species, others including the tagatose-6-phosphate pathway involved in the catabolism of galactose, and the production of bioactive peptides and g-aminobutyric acid are strain-specific. Most of these strain-specific health-promoting properties seems to have been acquired via horizontal gene transfer events. The genetic basis for the phenotypic diversity between strains for some health related traits have also been investigated. For instance, substitutions in the galK and gadBC promoter region correlate with the ability of some strains to catabolize galactose via the Leloir pathway and to produce high level of g-aminobutyric acid, respectively. Finally, the low occurrence in S. thermophilus genomes of genes coding for biogenic amine production and antibiotic resistance is also a contributing factor to its safety status.ConclusionsThe natural intra-species diversity of S. thermophilus, therefore, represents an interesting source for innovation in the field of fermented products enriched for healthy components that can be exploited to improve human health. A better knowledge of the health-promoting properties and their genomic and genetic diversity within the species may facilitate the selection and application of strains for specific biotechnological and human health-promoting purpose. Moreover, by pointing out that a substantial part of its functional potential still defies us, our work opens the way to uncover additional health-related functions through the intra-species diversity exploration of S. thermophilus by comparative genomics approaches.

scholarly journals Eating Fermented: Health Benefits of LAB-Fermented Foods

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2639
Author(s):  
Vincenzo Castellone ◽  
Elena Bancalari ◽  
Josep Rubert ◽  
Monica Gatti ◽  
Erasmo Neviani ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Human Health ◽  
Health Benefits ◽  
Fermented Foods ◽  
Food Fermentation ◽  
Health Related ◽  
Food Digestion ◽  
Available Information ◽  
Fermented Products

Lactic acid bacteria (LAB) are involved in producing a considerable number of fermented products consumed worldwide. Many of those LAB fermented foods are recognized as beneficial for human health due to probiotic LAB or their metabolites produced during food fermentation or after food digestion. In this review, we aim to gather and discuss available information on the health-related effects of LAB-fermented foods. In particular, we focused on the most widely consumed LAB-fermented foods such as yoghurt, kefir, cheese, and plant-based products such as sauerkrauts and kimchi.

scholarly journals Pinus Species as Prospective Reserves of Bioactive Compounds with Potential Use in Functional Food—Current State of Knowledge

Plants ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1306
Author(s):  
Marcin Dziedziński ◽  
Joanna Kobus-Cisowska ◽  
Barbara Stachowiak
Keyword(s):  
Human Health ◽  
Bioactive Compounds ◽  
Functional Food ◽  
Biological Activities ◽  
Food Ingredients ◽  
Beneficial Effects ◽  
Pine Tree ◽  
Pine Trees ◽  
Health Promoting ◽  
Few Data

The pine (Pinus L.) is the largest and most heteromorphic plant genus of the pine family (Pinaceae Lindl.), which grows almost exclusively in the northern hemisphere. The demand for plant-based remedies, supplements and functional food is growing worldwide. Although pine-based products are widely available in many parts of the world, they are almost absent as food ingredients. The literature shows the beneficial effects of pine preparations on human health. Despite the wide geographical distribution of pine trees in the natural environment, there are very few data in the literature on the widespread use of pine in food technology. This study aims to present, characterise and evaluate the content of phytochemicals in pine trees, including shoots, bark and conifer needles, as well as to summarise the available data on their health-promoting and functional properties, and the potential of their use in food and the pharmaceutical industry to support health. Various species of pine tree contain different compositions of bioactive compounds. Regardless of the solvent, method, pine species and plant part used, all pine extracts contain a high number of polyphenols. Pine tree extracts exhibit several described biological activities that may be beneficial to human health. The available examples of the application of pine elements in food are promising. The reuse of residual pine elements is still limited compared to its potential. In this case, it is necessary to conduct more research to find and develop new products and applications of pine residues and by-products.

scholarly journals Psychosomatic interactions in kidney transplantation: role of personality dimensions in mental health-related quality of life

2021 ◽  
Vol 12 ◽  
pp. 204062232110243
Author(s):  
Federica Guerra ◽  
Jessica Ranieri ◽  
Domenico Passafiume ◽  
Diana Lupi ◽  
Daniela Maccarone ◽  
...  
Keyword(s):  
Quality Of Life ◽  
Mental Health ◽  
Kidney Transplantation ◽  
Health Related Quality ◽  
Personality Dimensions ◽  
Related Quality ◽  
Health Related ◽  
Body Self ◽  
High Level

Background and aims: The increase in innovative and personalized medicine solutions in kidney surgery can improve patients’ chances of survival; however, during the transplantation process, patients are exposed to many psychological challenges. This study aimed to evaluate the role and impact of personality dimensions on the behaviour of waiting-list patients towards the post-surgery adaptation process. Method: The participants were 113 out-patients aged 18–70 years (mean age 54.7 years, SD ± 9.9) who had received a kidney transplant at least 3 years prior to the study. Results: The results of the study revealed that personality dimensions can predict mental health-related quality of life after kidney transplantation; in particular, the dimensions play an important role in patients’ behavioural ability to manage their quality of life both during end-stage renal disease and after kidney transplantation. Psychological distress and anxiety were associated with a low level of the conscientiousness dimension, while a high level of the openness dimension was associated with a high level of psychological distress and stress. In addition, body self-perception was associated with personality dimensions. Conclusion: Personality dimensions were found to predict behavioural reactions when emotional traits and body self-perception for each patient were combined; clinical psychologists could apply personalized intervention by modeling the treatments step by step and mitigating the negative effects of the whole kidney transplantation disease, thus helping the individual to adapt to a new life.

scholarly journals Grapes and Their Derivatives in Functional Foods

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 672
Author(s):  
Panagiotis Kandylis
Keyword(s):  
Human Health ◽  
Functional Foods ◽  
Consumer Interest ◽  
Health Promoting

Consumer interest in the consumption of health promoting foods is growing worldwide due to the realization of the link between diet and human health [...]

Best Practices for Meta-Reviews in Physical Activity and Health Research: Insights From the Physical Activity Guidelines for Americans Advisory Committee Scientific Report

2021 ◽  
pp. 1-9
Author(s):  
Linda S. Pescatello ◽  
Emily A. Hennessy ◽  
Peter T. Katzmarzyk ◽  
William E. Kraus ◽  
Anne F. Fish ◽  
...  
Keyword(s):  
Physical Activity ◽  
Advisory Committee ◽  
Best Practice ◽  
Physical Activity Guidelines ◽  
Health Related Research ◽  
Health Related ◽  
Scientific Report ◽  
Synthesis Methodology ◽  
High Level ◽  
Meta Analyses

Background: Systematic reviews (SRs) and meta-analyses (MAs) have proliferated with a concomitant increase in reviews of SRs/MAs or “meta-reviews” (MRs). As uncovered by the 2018 US Physical Activity Guidelines Advisory Committee (PAGAC), there is a paucity of best practice guidance on MRs on physical activity health-related research. This manuscript aims to fill this gap. Methods: In total, the PAGAC conducted 38 literature searches across 3 electronic databases and triaged 20,838 titles, 4913 abstracts, and 2139 full texts from which 1130 articles qualified for the PAGAC Scientific Report. Results: During the MR process, the following challenges were encountered: (1) if the SR/MA authors had limited experience in synthesis methodology, they likely did not account for risk of bias in the conclusions they reached; (2) many SRs/MAs reviewed the same primary-level studies; (3) many SRs/MAs failed to disclose effect modifier analyses; (4) source populations varied; (5) physical activity exposures were nonstandardized; and (6) dose–response effects or effect modification of the physical activity exposure could not be identified. Conclusions: Using examples from the PAGAC Scientific Report, we provide (1) a high-level introduction to MRs; (2) recommended steps in conducting a MR; (3) challenges that can be encountered; and (4) guidance in addressing these challenges.

The Acceptability and Effectiveness of Videos Promoting Smoking Cessation Among Australians Experiencing Mental Illness

2021 ◽  
pp. 109019812110347
Author(s):  
Ratika Sharma-Kumar ◽  
Cheneal Puljević ◽  
Kylie Morphett ◽  
Carla Meurk ◽  
Coral Gartner
Keyword(s):  
Mental Illness ◽  
Smoking Cessation ◽  
Rank Test ◽  
Related Information ◽  
Signed Rank ◽  
Semistructured Interviews ◽  
Promote Smoking Cessation ◽  
Health Related ◽  
Signed Rank Test ◽  
High Level

There are high rates of tobacco smoking among people who experience mental illness (MI). While videos are an effective method of disseminating health-related information, there is limited research investigating the effectiveness of video-delivered education promoting smoking cessation among people living with MI. This formative study aimed to investigate the effectiveness and acceptability of targeted video resources providing smoking cessation information and advice to smokers with MI. This study used a mixed-method design; 29 Australian smokers living with MI completed a preinterview survey including 12 questions assessing knowledge about smoking cessation, watched six videos developed by the research team providing information about smoking cessation, took part in semistructured interviews about the videos’ quality, content, and format, and then completed a postinterview survey identical to the preinterview survey to assess changes in smoking cessation-related knowledge. A Wilcoxon signed rank test was used to calculate changes in cessation-related knowledge, and thematic analysis was used to identify common themes in qualitative data. We found a statistically significant increase in participants’ smoking cessation-related knowledge scores after watching the videos. Participants indicated an overall high level of acceptability of the videos’ quality, content, and format, and findings from the semistructured interviews reflected these favorable views. This study’s findings provide a new understanding of the effectiveness and acceptability of customized video-based education to promote smoking cessation among people living with MI, and can be used to inform the content and focus of video resources aimed at increasing knowledge about smoking cessation for people experiencing MI.

scholarly journals Towards Corporate Wellness: Health Culture and Wellness Programs

2017 ◽  
Vol 9 (3) ◽  
pp. 45-61 ◽  
Author(s):  
Barbara Mazur ◽  
Marta Mazur-Małek
Keyword(s):  
Corporate Culture ◽  
Wellness Programs ◽  
Health And Wellness ◽  
Health It ◽  
Labor Costs ◽  
Corporate Wellness ◽  
Concept Of Health ◽  
Company Culture ◽  
Health Related ◽  
Health Promoting

AbstractThe aim of the article is to present wellness programs as means leading to the creation of culture of health in organizations. The notion of culture of health is becoming increasingly important for companies as statistics show that the number of health-related work problems is steadily increasing. As a result, labor costs are systematically increasing. To tackle this problem, companies began to introduce health and wellness programs to improve the psychophysical health of their employees. The article includes an overview of the concept of health-promoting company culture. It also identifies factors determining its success among employees, defines factors that limit employee participation and presents good practices for disease prevention through employee-oriented programs. This article is based on a literature review, including both: literature and statistical data available in official data bases. In many cases, research confirms the usefulness of wellness programs in the process of building a corporate culture of health. It also shows factors limiting the usability of such programs, which leads to companies being able to develop and improve.

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