Beneficial effects of Lactobacillus Helveticus on intestinal diseases

سال انتشار: 1403
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 120

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شناسه ملی سند علمی:

CARSE08_115

تاریخ نمایه سازی: 10 دی 1403

چکیده مقاله:

Intestinal diseases pose a significant challenge to global healthcare systems, impacting millions worldwide and presenting complex treatment hurdles. Ranging from inflammatory bowel conditions to infectious gastroenteritis, these diseases not only lower quality of life but also come with substantial economic and health risks. Recently, the therapeutic potential of probiotics in managing various intestinal disorders has gained recognition. Among probiotics, Lactobacillus species, particularly Lactobacillus Helveticus, have garnered attention for their health-promoting attributes . Lactobacillus Helveticus, a strain within the Lactobacillus genus,is being studied for its ability to modulate intestinal health and alleviate symptoms associatedwith a variety of intestinal diseases. By interacting with the gut microbiota and the hostimmune system, Lactobacillus Helveticus shows promise in maintaining intestinal balance andtreating conditions like inflammatory bowel cancer, Irritable Bowel Syndrome (IBS),Necrotizing enterocolitis, and gastrointestinal and liver diseases. Additionally, its therapeuticpotential extends to influencing the course of chronic diseases such as Crohn’s disease andUlcerative colitis. This paper delves into the exploration of Lactobacillus Helveticus's role inaddressing a spectrum of intestinal disorders and chronic conditions, ranging from Crohn’sdisease to Clostridium difficile-associated diarrhea. Through an extensive review of existingliterature, this study sheds light on the mechanisms through which Lactobacillus Helveticuscontributes to intestinal equilibrium, paving the way for promising therapeutic interventions.

نویسندگان

Elahe Alijani

Student of Master of Science and Engineering of food industry, specialization in food technology, Faculty of Agriculture Science, University of Guilan, Rasht, Iran

Reza Karimi

Department of food science and Technology, Faculty of Agriculture Science, University of Guilan, Rasht, Iran