scholarly journals YOGURT; A NOVEL EXCIPIENT (WITH ITS LYSED BACTERIA, AMINO ACIDS, VITAMINS, FATTY ACIDS, AND MINERALS) FOR “TOPICAL DERMATOLOGICAL PRODUCTS” AND FOR “SKIN MICROBIOTA”

2020 ◽  
pp. 94-99
Author(s):  
M. ORHAN VAIZOGLU
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Antimicrobial Peptides ◽  
Stratum Corneum ◽  
Human Body ◽  
Conventional Therapy ◽  
Starter Cultures ◽  
Skin Microbiome ◽  
Research Groups ◽  
Skin Microbiota

In recent years various Microbiomes (Skin, Gut Lumen) of the human body have attracted the attention of different research groups. In the meantime it has been shown that the conventional therapy of different diseases by making use of antibiotics and similar antibacterial treatments may disturb the harmony of the Skin Microbiome, resulting in dysbiosis. There are efforts of using “live” or “tyndallized (lysed)” probiotics in order to treat different diseases of the skin. It is also known that amino acids are one of the important key elements of the skin. In this paper, a hypothesis for the utilization of yogurt as an excipient for various topical dermatological products will be proposed. Yogurt contains significant amounts of; Probiotics (starter cultures), Amino Acids, Vitamins, Minerals and various Fatty Acids (saturated, monounsaturated and polyunsaturated). Besides, it has been shown that Antimicrobial Peptides (Bacteriocins) are also present in yogurt. Yogurt could eventually be used as an excipient for the production of various topical dermatological products in order to deliver some of the above-mentioned constituents to the Stratum Corneum (Skin) locally.

scholarly journals Challenges in exploring and manipulating the human skin microbiome

Microbiome ◽  
2021 ◽  
Vol 9 (1) ◽  
Author(s):  
Manon Boxberger ◽  
Valérie Cenizo ◽  
Nadim Cassir ◽  
Bernard La Scola
Keyword(s):  
Human Skin ◽  
Human Body ◽  
Skin Aging ◽  
Microbial Populations ◽  
Skin Microbiome ◽  
Microbiota Composition ◽  
Skin Microbiota ◽  
Extrinsic Factors ◽  
Health And Disease ◽  
Intrinsic And Extrinsic Factors

AbstractThe skin is the exterior interface of the human body with the environment. Despite its harsh physical landscape, the skin is colonized by diverse commensal microbes. In this review, we discuss recent insights into skin microbial populations, including their composition and role in health and disease and their modulation by intrinsic and extrinsic factors, with a focus on the pathobiological basis of skin aging. We also describe the most recent tools for investigating the skin microbiota composition and microbe-skin relationships and perspectives regarding the challenges of skin microbiome manipulation.

scholarly journals Antimicrobial Peptides and How to Find Them

2021 ◽  
Vol 9 ◽  
Author(s):  
Barbara Spellerberg ◽  
Ludger Ständker ◽  
Rüdiger Groß ◽  
Jan Münch
Keyword(s):  
Amino Acids ◽  
Immune System ◽  
Antiviral Activity ◽  
Antimicrobial Peptides ◽  
Human Body ◽  
Bacterial Cell ◽  
Defense Mechanism ◽  
Peptide Libraries ◽  
Antimicrobial Substances ◽  
Mucous Membranes

Bacteria and viruses may enter our bodies through mucous membranes of the airways or the gut. To prevent infections, one defense mechanism of our immune system is antimicrobial peptides (AMPs). Most AMPs are composed of 10–50 amino acids and insert into bacterial cell membranes to destroy the cell. Some AMPs are also active against viruses and fungi. AMPs can be generated by chopping up bigger proteins like hemoglobin. The hemoglobin fragments can inactivate bacteria and viruses, while the whole hemoglobin protein cannot. To identify new AMPs, peptide libraries consisting of thousands of different peptides can be generated from human body fluids and organs. These libraries are tested for antibacterial or antiviral activity and can be further purified to identify the responsible peptide. This method may lead to the development of new antimicrobial substances with a potential for treating infections.

scholarly journals Chemical composition of indigenous raw meats

2019 ◽  
pp. 412-418 ◽  
Author(s):  
Viktor Shelepov ◽  
Vladimir Uglov ◽  
Elena Boroday ◽  
Valeriy Poznyakovsky
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Saturated Fatty Acids ◽  
Age Groups ◽  
Essential Amino Acids ◽  
Starter Cultures ◽  
Meat Industry ◽  
Young Males ◽  
Musk Ox ◽  
Raw Meats

Using non-traditional raw meats is a promising direction of the meat industry. They include venison and meat from yak, elk, red deer, rabbits, ostriches, upland game, and musk-ox. The study aimed to compare the biochemical and physicochemical parameters of the meat from reindeer, elk, and musk-ox living in the Yenisei North. We found that these meats had a high biological value. First, we studied the composition of amino acids, fatty acids, vitamins, and minerals in the meat from reindeer of various sex and age groups. We found that the difference between the contents of unsaturated and saturated fatty acids and their ratio in adult and young reindeer males was in favour of young males, while these parameters did not differ in the meat from reindeer females of various age groups. Nevertheless, reindeer females had a higher content of saturated acids compared to reindeer male meat. Further, we studied the composition of amino acids, fatty acids, vitamins, and minerals in Taimyr elk and musk-ox meats. According to the results, the contents of essential amino acids in Taimyr elk and musk-ox meats were 60% and 55%, respectively. In both cases, the dominant amino acids were leucine, isoleucine, lysine, and valine. The study revealed the benefits of using indigenous meats in sausage production. Finally, we showed the influence of starter cultures on the quality of dry sausages and developed formulations of venison-based sausages.

1010-P: Effects of MEDI0382, an Oxyntomodulin-Like Peptide with Targeted GLP-1/Glucagon Receptor Activity, on Amino Acids, Ketones, and Free Fatty Acids

Diabetes ◽  
2019 ◽  
Vol 68 (Supplement 1) ◽  
pp. 1010-P
Author(s):  
VICTORIA E. PARKER ◽  
DARREN ROBERTSON ◽  
TAO WANG ◽  
DAVID C. HORNIGOLD ◽  
MAXIMILIAN G. POSCH ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Free Fatty Acids ◽  
Receptor Activity ◽  
Glucagon Receptor

Gastrointestinal Interaction between Dietary Amino Acids and Gut Microbiota: With Special Emphasis on Host Nutrition

2020 ◽  
Vol 21 (8) ◽  
pp. 785-798 ◽  
Author(s):  
Abedin Abdallah ◽  
Evera Elemba ◽  
Qingzhen Zhong ◽  
Zewei Sun
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Immune System ◽  
Gut Microbiota ◽  
Short Chain Fatty Acids ◽  
Nutrition And Health ◽  
Nitrogenous Compounds ◽  
Dietary Amino Acids ◽  
Host Nutrition ◽  
Chain Fatty Acids

The gastrointestinal tract (GIT) of humans and animals is host to a complex community of different microorganisms whose activities significantly influence host nutrition and health through enhanced metabolic capabilities, protection against pathogens, and regulation of the gastrointestinal development and immune system. New molecular technologies and concepts have revealed distinct interactions between the gut microbiota and dietary amino acids (AAs) especially in relation to AA metabolism and utilization in resident bacteria in the digestive tract, and these interactions may play significant roles in host nutrition and health as well as the efficiency of dietary AA supplementation. After the protein is digested and AAs and peptides are absorbed in the small intestine, significant levels of endogenous and exogenous nitrogenous compounds enter the large intestine through the ileocaecal junction. Once they move in the colonic lumen, these compounds are not markedly absorbed by the large intestinal mucosa, but undergo intense proteolysis by colonic microbiota leading to the release of peptides and AAs and result in the production of numerous bacterial metabolites such as ammonia, amines, short-chain fatty acids (SCFAs), branched-chain fatty acids (BCFAs), hydrogen sulfide, organic acids, and phenols. These metabolites influence various signaling pathways in epithelial cells, regulate the mucosal immune system in the host, and modulate gene expression of bacteria which results in the synthesis of enzymes associated with AA metabolism. This review aims to summarize the current literature relating to how the interactions between dietary amino acids and gut microbiota may promote host nutrition and health.

scholarly journals CARBONATE AND FATTY ACIDS AS PRECURSORS OF AMINO ACIDS IN CASEIN

1952 ◽  
Vol 197 (1) ◽  
pp. 365-370
Author(s):  
Arthur L. Black ◽  
Max. Kleiber ◽  
Arthur H. Smith
Keyword(s):  
Amino Acids ◽  
Fatty Acids
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