Open AccessThe prospect of using natural psychobitics in dairy products to stabilize the diet
Author(s) -
Y Agarkova,
O.B. Fedotova,
A.Yu. Chilikin
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/677/3/032051
Subject(s) - synbiotics , gut microbiome , microbiome , prebiotic , fermented milk products , biology , medicine , food science , probiotic , bioinformatics , bacteria , lactic acid , genetics
The spread of coronavirus infection has caused a disturbance in the structure of the diet, including the priority consumption of convenience foods and fast food. It is known, that inappropriate nutrition contributes both to the disruption of metabolic processes in the body and creates the prerequisites for the aggravation of nervous disorders. The development of functional products based on synbiotics, the components of which ensure the normalization of the intestinal microbiome composition, can become a promising direction for the prevention of malnutrition. The basis for developments in this area is a review of research data confirming the importance of the human intestinal microflora in the regulation of vital functions and psychosomatic reactions of the body, in particular, mood and behavior. The prospect of using fermented milk products with pro- and prebiotic microorganisms and preparations based on them instead of chemical antidepressants is shown. The mechanism of action of psychobiotics, consisting in the formation of most of the nervous and immune systems due to microorganisms of targeted action and dietary fibers in food, in particular dairy, has been analyzed.