bachelor thesis presentation on probiotics
TRANSCRIPT
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EFFECT OF PROBIOTICS ON HEALTH STATUS OF OBESE
SUBJECTS
BY
Ms. C . D. Prathyusha (06J41A2305) Ms. P. B Kavya (06J41A2309)
B.Tech (4-2) Department of Biotechnology
External Guide Dr.M.Shiva Prakash, Assistant Director
National Institute of Nutrition (ICMR) Hyderabad
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Distribution of Dominant Bacteria
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The Benefits Of Bacteria
• The word bacteria bears a negative connotation, but in truth, there are both harmful and beneficial bacteria. How often have kids heard their mothers mention bacteria as the reason their hands need to be washed before eating?
• The truth is, a lot of the bacteria found on surfaces are harmful. But there is a plethora of beneficial bacteria contained inside our bodies. These bacteria work to remove toxins and other dangerous elements from our bodies, and promote overall health and wellness.
• Having more of these bacteria in our bodies can be quite beneficial because of the removal of harmful toxins our innate bacteria populations might have missed.
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Toxic and Non Toxic Bacteria
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Introduction of additional beneficial bacteria into our bodies
Proboitic bacteria then add themselves to the existing bacteria
Promoto better health and can also be used to treat more harmful conditions like autism .
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Probiotic Bacteria L.bulgaricus S.thermophilus
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PROBIOTICS
“Living Micro organism which when administered in adequate amount confer a health benefit on host.” (FAO 2000 )
Elie Metchnikoff (1907) is considered to be inventor of Probiotics.
Minora Shirota (1930s) suggested that right mix of bacteria in gut could prevent disease
Promotion of health status using Probiotics introduced a new concept of
Probiotic Therapy.
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Antibiotics & Probiotics
• While antibiotics are utilized to kill bacteria, probiotics, on the other hand, are bacteria in themselves. We often think of bacteria as being exclusively detrimental but many of them are necessary and beneficial, such as PROBIOTICS.
• These particular bacteria are essential in maintaining the natural balance of organisms in the intestines and ensuring proper digestion.
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• Human body consists of 85% harmful bacteria and 15%beneficial bacteria
• Probiotics are designed to replace beneficial bacteria in the body. Probiotics are ingested like a standard capsule pill, and the bacteria are then released into the body. Taking probiotics as a supplement is an excellent idea for all people who don’t receive proper nutrition.
• Because probiotics are all natural, there’s no need to worry about foreign chemicals or toxins entering the body and causing damage. When foreign chemicals or toxins are the culprit, probiotics is the solution
beneficial
harmful
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Suppression of exogenous pathogens
Suppression of endogenous pathogens
Reduction of risk of diseases
Immune enhancement
Functions of Probiotics
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• Inclusion of Probiotic bacteria in fermented dairy product enhances their value as better therapeutic functional food.
• Curd and yoghurt are important fermented foods• Organism used as Probiotic in fermented food items include : Lactobacillus bulgaricus, L. casie, L. rhamnoses, L.
acidophillus, Streptococcus thermophilus, Bifidobacterium etc
Probitics in Fermented Food
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OBESITY
Obesity is an excess of body fat to such an extent as to have an adverse effect on well being and health (WHO ).
Health problems related to Obesity Include :
• Diabetes.• Heart Disease.• Increased cholesterol.• Lower immune status.• Lower Nutritional levels leading to ill health.
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To study the effect of Probiotics supplementation ( Indian curds) on Immune status by analyzing immunoenzyme marker Adenosine deaminase in obese subjects
To observe the changes in the micronutrient levels (Zn, Ca & P) before and after Probiotics supplementation
To assess the effect on lipid profile status (Total Cholesterol ,Triglyceride and HDL cholesterol) after supplementation of Probiotic in obese subjects.
OBJECTIVES
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METHODOLOGY
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Different Bio chemical Reactions
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Yogurt Preparation
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ESTIMATION OF CALCIUM • Calcium in alkaline medium combines with Ortho-
cresolpthalein complex one to form peuple coloured complex. Intensity of the colour formed is directly proportional to the amount of calcium present in the sample
• Reaction: calcium+OCPC purple colored complex
• Calculation: Calcium in mg/dl = Abs. T / Abs. S × 10
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RESULTS OF CALCIUMCategory Number of
subjects‘0th’ day ‘7th’ day
Obese individuals (supplemented group)
10 8.62 ± 4.34 7.38 ± 1.63
Controls (Non supplemented group)
6 6.25 ± 2.5 10.62 ± 8.26
Normal range: 8.7-11.0 mg/dl
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Estimation of Adenosine Deaminase • Adenosine Deaminase hydrolyses adenosine to ammonia and
inosine. The ammonia formed further reacts with phenol and hypochlorite in an alkaline medium to form a blue indophenol complex with sodium nitroprusside acting as a catalyst. Intensity of the blue coloured indophenol complex formed is directly proportional to the amount of ADA present in the sample.
• REACTION: Adenosine + H2O Ammonia + Inosine Ammonia + Phenol + Hypocholrite Blue Indophenol Complex
Alkaline medium • CALCULATIONS:
Total ADA activtyU/L: Abs.T-AbsSB / Abs.S-Abs.B × 100
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RESULTS FOR ADA Category Number of
subjects‘0th’ day ‘7th’ day
Obese individuals (supplemented group)
10 23.32±13.42 16.98±5.41
Controls (Non supplemented group)
6 23.02±4.44 20.7±2.65
Normal range: 15-30 U/L
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ESTIMATION OF TOTAL CHOLESTEROL• Cholesterol esters are hydrolyzed to produce cholesterol.
Hydrogen peroxide is then produced from oxidation of cholesterol by cholesterol oxidase.
• The indicator quinonemine is formed from hydrogen peroxide and 4-aminoantipyrine in the presence of phenol and peroxide.
• The absorption of the red quinoneimine dye is proportional to the concentration of cholesterol in the sample.
• Calculation: Cholesterol in mg /dl= Abs. of (T)/Abs. of (S) x 200mg/dl
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RESULTS OF TCCategory Number of
subjects ‘0th’ day ‘7th’ day
Obese individuals (supplemented group)
10 161.24±33.87 160.97±23.65
Controls (Non supplemented group)
6 152.0 ±8.0 218 ± 1 18.0
Normal ranges: 140-250 mg/dl
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Estimation of HDL Cholesterol • Low density lipoproteins (LDL and HDL) and
chylomicron fractions are precipitated by precipitating reagent .
• After centrifugation, the cholesterol concentration in the HDL(high density lipoprotien) fraction remains in the supernatant in this phase and is determined by an enzymatic method.
• Calculation: HDL cholesterol = AC/AS x50 mg/dl x 2
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Results of HDL Cholesterol
Category Number of subjects
‘0th’ day ‘7th’ day
Obese individuals(supplemented group)
10 29.67 ±8.20 40.70 ±7.75
Controls ( non-supplemented group)
6 31.74 ±4.94 34.84 ±6.95
Normal range: 30-75 mg/dl
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Estimation of Triglycerides • Triglycerides are determined after enzymatic
hydrolysis with lipases. The quinonemine indicator is formed from hydrogen peroxide, 4-aminophenazone, and chlorophenol under the catalytic influences of peroxidases.
• Calculation: Triglycerides = AT/AS x 200 mg/dl
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Results of Triglycerides Category Number of
subjects ‘0th’ day ‘7th’ day
Obese individuals (supplemented group)
10 133.59 ± 94.85 140.01 ± 41.76
Controls (non- supplemented group)
6 179.46 ± 8.89 190.16 ± 23.33
Normal range: 40-165 mg/dl
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Thank You