Gut microbes could reveal more about cirrhosis patients

The gut microbiome, a collection of bacteria and other microbes in the gut, can prove to be a highly predictor of hospitalisation for cirrhosis patients, according to researchers. Cirrhosis is a condition in which the liver fails to function properly.

"The hospitalisations that take place with cirrhosis are exorbitantly expensive," said the study's lead author.

"Anything that helps us predict the likelihood of hospitalization is better than the status quo," he said.

The study, determined that analysis of microbial DNA and microbial RNA could be used alongside current clinical methods to more accurately predict 90-day hospitalisations for these patients.

Microbial DNA analysis identifies live and dead bacterial species, while microbial RNA analysis identifies the most metabolically active microbial species.

Cirrhosis is a leading cause of increased health expenditures due to hospitalizations and of mortality worldwide, according to the experts.

The researchers theorised that relative abundances of pathogenic and non-pathogenic bacteria in the gut microbiome would be accurate predictors of hospitalisation because of their link with inflammation, which often leads to infection.

"One of the major sources of inflammation in patients with cirrhosis or individuals who are obese is pathogenic bacteria, so, we began looking at gut microbes," he said.

"People with cirrhosis who are hospitalised tend to get a very big inflammatory surge in their body because of infections and other organ failures," he added.

The researchers conducted a trial of patients with cirrhosis who were classified according to cirrhosis-related complications, such as renal dysfunction and infection.

Both DNA and RNA analysis were found to be equally effective at predicting hospitalisation when combined with the standard predictive blood test.

They also were more effective than the standard predictive blood test score alone, the study said.

THIS IS ONLY FOR INFORMATION, ALWAYS CONSULT YOU PHYSICIAN BEFORE HAVING ANY PARTICULAR FOOD/ MEDICATION/EXERCISE/OTHER REMEDIES.                                                                                                                                                                                                      PS- THOSE INTERESTED IN RECIPES ARE FREE TO VIEW MY BLOG-                                                                                           https://gseasyrecipes.blogspot.com/   
FOR INFO ABOUT KNEE REPLACEMENT, YOU CAN VIEW MY BLOG-                                                           https:// kneereplacement-stickclub.blogspot.com/                              
FOR CROCHET DESIGNS                                                                                                                                                                                                                                         https://my crochet creations.blogspot.com/  

7 Health Benefits of Fermented Foods

The fermentation of foods has been used by man since the dawn of mankind, but only in modern times have we begun to discover the surprising health benefits of its use. In this method, foods are fermented by bacteria that multiply without the presence of oxygen (anaerobic bacteria) in an acidic environment, with low pH, where harmful bacteria and parasites, which are the main causes of food deterioration, can’t develop.

 

In addition, when fermented foods are prepared at home it is not an industrial process, so they maintain most of their nutritional value when compared to store-bought canned foods, making the benefits more plentiful. Here is a list of 7 health benefits of fermented food.
What is fermented food?

Fermented food is a food in which bacterial activity produces biochemical changes caused by the effect of lactic acid bacteria, which in their final decomposition produce lactic acid. You can ferment almost any food - animal products, grains and vegetables - and the fermentation process is very simple. The time taken for acidity to fall below 4 (this is the desired pH), and the amount of lactic acid to reach its peak in food is usually only 48 hours.

7 Health Benefits of Fermented Foods

1. Prevents various bowel disorders

For those suffering from lactose intolerance, gluten intolerance, irritable bowel syndrome, Crohn's disease, celiac, chronic gases or constipation, fermented foods can only do you good! They balance the pH of the intestines, rehabilitate the community of friendly bacteria, and provide enzymes that help us digest foods, such as lactase which is needed for digestion of dairy products.

2. Prevents depression and anxiety

A study in 2014 found that there was a direct correlation between fermented food consumption and mental health improvement, especially in cases of anxiety or depression. "There is a positive correlation between the quality of the intestinal microbial community and our mental state, and the healthier our microbiota, the easier it is for the brain to regulate emotions with hormones coming from the digestive system.

3. Repels Pathogenic bacteria

The digestive acids produced in the fermentation process help reduce the pH of the intestines, creating a hostile environment for pathogenic bacteria - the bacteria that cause intestinal diseases such as Salmonella, E. coli, and Shigella. As evidence, a study found that harmful bacteria of these and other species did not survive well after 24 hours of exposure to fermented food, as opposed to bacteria exposed to the same food in a non-fermented version.

4. Strengthens the immune system

In addition to the previous benefit, lactic acid bacteria help us to deal with these harmful bacteria by helping the immune system. The good bacteria identify the foreign and harmful substances in the digestive system and alert the immune system to them. They stimulate mucus secretions in the intestines, increase antibody activity, help white blood cells fight infections, and even actively suppress cancer cells and tumors. This advantage was noted in a study conducted in 2006, in which the researchers also believed that friendly bacteria help avoid allergic reactions of the body.

5. Keeps your teeth healthy

Researchers have found seven different types of lactic acid bacteria that are beneficial for maintaining oral health. Problems associated with oral cavities such as cavities, inflammation, gum problems, and bad breath are caused by the spread of harmful bacteria in our mouths. By eating fermented foods rich in lactic acid bacteria and other beneficial bacteria, we maintain the mouth and create a healthy, balanced oral environment.

6. Improves metabolic rate

Probiotics in general and fermented foods in particular help to improve metabolic rate by strengthening the community of good bacteria in the intestines. This effect was confirmed in a study, in which the effect of bacteria found in fermented foods on the metabolic rate was examined and found to be positive.

7. Helps the body absorb minerals

In non-fermented foods like fish, nuts, and seeds, there are substances that bind to minerals and inhibit their mineral absorption in our body, therefore, when we add them to a salad or dish, we absorb less iron, zinc, manganese, and calcium. However, when added to fermented foods this effect is eliminated by the enzymes in the fermented food, which allows the body to absorb minerals from the food with greater efficiency. Therefore it is recommended to eat fermented foods along with main dishes of fish or together with nuts and seeds.

THIS IS ONLY FOR INFORMATION, ALWAYS CONSULT YOU PHYSICIAN BEFORE HAVING ANY PARTICULAR FOOD/ MEDICATION/EXERCISE/OTHER REMEDIES.    

PS- THOSE INTERESTED IN RECIPES ARE FREE TO VIEW MY BLOG-                      
HTTP:GSEASYRECIPES.BLOGSPOT.COM/

FOR INFO ABOUT KNEE REPLACEMENT, YOU CAN VIEW MY BLOG-                                                     

HTTP://KNEE REPLACEMENT-STICK CLUB.BLOGSPOT.COM/
FOR CROCHET DESIGNS
HTTP://MY CROCHET CREATIONS.BLOGSPOT.COM

New device spots bacterial infection faster

Scientists from the Indian Institute of Technology-Kanpur (IIT-K) have built a new sensor that can detect bacterial infection in food and water in just 15-20 minutes, much faster than traditional laboratory tests.

“Pathogenic bacterial infection is one of the biggest causes of death, and a fast response time is much needed for timely detection and subsequent cure of bacterial infection,” said Saurabh Mani Tripathi, a physicist at IIT-K.

The device, developed with collaborators from the Photonics Research Centre at the University of Quebec in Outaouais works over wide temperature range to quickly and cost-effectively identify the potentially deadly Escherichia coli (E. coli) bacteria.

Found in the environment, food and intestines of people and animals, most strains of E. coli are harmless. But some kinds of E. coli can cause diarrohea, while others cause urinary tract infections, respiratory illness and pneumonia, and other illnesses, according to the US Centres for Disease Control and Prevention.

“Using currently available technologies, which are mostly based on amplification of the sample, it takes several hours to days to detect the presence of bacteria. A fast and accurate detection alternative is, therefore, preferable over the existing technology,” Tripathi noted.

Faster tests for the bacteria could lead to faster treatment of patients, as well as to cheaper and easier environmental monitoring, he said.

The new sensor uses bacteriophages — viruses that can naturally latch onto and kill bacteria.

The viruses are bonded to the surface of an optical fibre and will grab E. coli bacteria from a sample and keep them attached.

When a beam of light strikes the surface, the presence of E. coli shifts the wavelength in a telltale sign of bacterial contamination.
One of the challenges of using optical fibres for bacteria detection is that temperature changes can alter the optical properties of the materials.

Sensors are therefore often designed to work at a particular temperature and give inaccurate readings if the sample gets much hotter or colder.

Tripathi and his colleagues overcame this challenge by adding an additional optical component and in effect canceling out temperature-induced shifts.

Their device, in the journal Optics Letters, is temperature insensitive over an approximately 20-degree Celsius, starting at room temperature and going up to 40-degrees Celsius.

The temperature insensitivity makes the sensor more practical for outdoor applications, like on-site monitoring of water reservoirs, Tripathi said.

He also noted that the food industry and pathology labs are other possible users of the new sensors.

The researchers said that the sensor can be modified to detect other strains of bacteria by changing the bacteriophage.

The research group is currently collaborating with Security and Protection International, a Canadian company, to explore commercialization of their device.

this is only for your information, kindly take the advice of your doctor for medicines, exercises and so on.
https://gscrochetdesigns.blogspot.com. one can see my crochet creations
https://gseasyrecipes.blogspot.com. feel free to view for easy, simple and healthy recipes

https://kneereplacement-stickclub.blogspot.com. for info on knee replacemen