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GUT FLORA & LACTOFERMENTATION Richard MELDENER PT, DC, DIBAK Paris, France DAEGAK BERLIN Sept 17-19 2010 YEAR 1876 Carl von Linde Germany 1876 (134 years ago) Carl von Linde Creates the first REFRIGERATOR HOW DID MANKIND SURVIVE BEFORE 1876 FOOD FERMENTATION • This is the major traditional natural & slow food preservation procedure • Food fermentation and local traditional agriculture have grown and expanded at the same time together FERMENTED FOOD HISTORY Wine : Vinegar : Cheese : Beer : Bread : Milk : Vegetable : Souerkrout : 10.000 BC 10.000 BC 10.000 BC 8.000 BC 8.000 BC 3.000 BC 500 -1.000 BC Around JC FERMENTED FOOD DIVERSITY • Around 3.500 fermented foods have been available worldwide • Every culture has one, several or more fermented food traditions SANITATION Louis Pasteur 1822-1895 Carl von Linde 1876 MICROBIOLOGY REFRIGERATION MODERN FOOD PRESERVATION TECHNOLOGIES Pasteurisation Sterilisation Canning Refrigeration Freezing Dehydration Lyophylisation Airless packaging Ionization Preservatives Radiation Pascalisation (high pressure) Microfiltration Modified atmosphere Biopreservation FOOD PRESERVATION COMPETITION Traditional slow food preservation technologies have entered into competition with Modern fast food preservation technologies FERMENTED FOODS Various fermentations Carbohydrates Type Lactic : Alcoholic : Acetic : Proprionic : Butyric : Organic acids Food Cereal, Bean, Vegetable, milk, fish, meat Fruit, Wine, Cider, Alcool Cheese Cheese FERMENTED FOODS CONSUMPTION UNTIL 1980 Fermented food was 80% of the diet TO DAY Fermented foods have much disappeared from the diet FERMENTED FOODS HAVE DISAPPEARED FROM THE DIET ? 1/ The food industry structure has changed to serve the need of the growing world population : Intensive farming & worldwide food distribution. Maximum food shelf life, Maximum productivity 2/ Microbe phobia « 0 microbe philosophy » 3/ Codex Alimentarius. Infectious diseases control FERMENTATION Fermentation is the only food preservation procedure which improves food and taste quality It brings qualities to food that do not exist in the fresh state THE GUT FLORA GUT FRIENDLY BACTERIA CAN • • • • • • • • Produce digestive enzymes Build and repair the gut mucosa Destroy pathogens Contribute to immunity Fight allergy Prevent inflammation Produce vitamins Ex. : B12, K2, Produce hormones GUT FRIENDLY BACTERIA CAN PRODUCE DIGESTIVE ENZYMES 2005 Ref: Sears CL. 2005. A dynamic partnership: Celebrating our gut flora. Anaerobe, Volume 11, Issue 5, Pages 247-251 Ref: Gibson RG. 2004. Fibre and effects on probiotics (the prebiotic concept). Clinical Nutrition Supplements, Volume 1, Issue 2, Pages 25-31. Ref: Beaugerie L and Petit JC. 2004. Microbial-gut interactions in health and disease. Antibiotic-associated diarrhoea. Best Practice & Research Clinical Gastroenterology, Volume 18, Issue 2, Pages 337-352. - GUT FRIENDLY BACTERIA CAN BUILD AND REPAIR THE GUT MUCOSA 2003 Ref: Guarner F and Malagelada JR. 2003. Gut flora in health and disease. The Lancet, Volume 361, Issue 9356, 8 February 2003, Pages 512-519 GUT FRIENDLY BACTERIA CAN DESTROY PATHOGENS 2003 Ref: Guarner F and Malagelada JR. 2003. Gut flora in health and disease. The Lancet, Volume 361, Issue 9356, 8 February 2003, Pages 512-519. GUT FRIENDLY BACTERIA CAN CONTRIBUTE TO IMMUNITY 2005 Ref: Steinhoff U. 2005. Who controls the crowd? New findings and old questions about the intestinal microflora. Immunology Letters, Volume 99, Issue 1, 15 June , Pages 12-16. GUT FRIENDLY BACTERIA CAN FIGHT ALLERGIES 2001 Ref: Bjorksten B, Sepp E, Julge K, Voor T, and Mikelsaar M. 2001. Allergy development and the intestinal microflora during the first year of life. Journal of Allergy and Clinical Immunology, Volume 108, Issue 4, Pages 516-520 GUT FRIENDLY BACTERIA CAN CONTRIBUTE TO « INFLAMMATION PREVENTION » 2003 Ref: Guarner F and Malagelada JR. 2003. Role of bacteria in experimental colitis. Best Practice & Research Clinical Gastroenterology, Volume 17, Issue 5, October 2003, Pages 793-804. GUT FRIENDLY BACTERIA CAN PRODUCE VITAMINS 2005 Ref : G. Loeffler (2005). Basiswissen Biochemie, 60 Ref: Bentley, R, Meganathan, R., Biosynthesis of Vitamin K (menaquinone) in Bacteria, Bacteriological Reviews, 1982, 46(3):241-280 James Cook 1728-1779 British Navigator ENDAVOUR Scurvy was decimating his crew He discovers the antidote: Sauerkrout rich in vitamin C GUT FRIENDLY BACTERIA CAN PRODUCE HORMONES 1978 Synthesis of growth hormone by bacteria. Nature 276, 795 - 798 (21 December 1978) WHAT IF THE GUT FLORA WAS A TOP HEALH PRIORITY ? A RADICAL STATMENT and Three arguments 1/ The numbers 2/ The environment 3/ The ongoing research ARGUMENT N° 1 THE NUMBERS In the body there are 10 times more bacteria than human cells : 100 trillions (1014 ) human cells 1000 trillions (1015) bacteria Ref: - Marcon MJ, Powell DA (1992) Human infection due toMalassezia. Clin. Microbiol. Rev. 5 (2) P. 101-119 - Sears CL. 2005. A dynamic partnership: Celebrating our gut flora.Anaerobe.Vol.11, Issue 5, P.247-251 RELATIONSHIP BETWEEN HUMAN & GUT FLORA Research suggests there is a dynamic partnership between human physiology and microbiology There is a joint venture between human cells and gut flora Ref: Sears CL. 2005. A dynamic partnership: Celebrating our gut flora.Anaerobe.Vol.11, Issue 5, P.247-251 HOMEOSTASY The capacity to maintain a dynamic equilibrium in an ever changing stressful environment Claude BERNARD (1813-1878) Homeostasy is an environmental reality which applies both to human cells and gut flora PHYSIOLOGY TEXTBOOKS ? Human physiology Gut bacteria physiology ARGUMENT N° 2 THE ENVIRONMENT • The Ist and most important element is the environment • The 2nd and most important element is the environment • The 3rd and most important element is the environment Our closest & most important neighbours are the gut flora « inside the body ». A COUNTRY HOME The most important element is the environment This law applies to everything including Biology and Physiology ARGUMENT N° 3 THE ONGOING RESEARCH Human microorganisms and their relationship to health and disease have become a world wide research priority 1/ Human Oral Microbiome Database : 600 bacteria have been identified in the mouth 2/ Metagenomics of the Human Intestinal tract : 20 Millions €, 4 years, started in 2008 3/ Human Microbiome Project : 115 Millions US $, 5 years, started in 2007 MAJOR HEALTH BENEFITS FROM REINTRODUCING FERMENTED FOODS It entertains a friendly dominant gut flora Feeding the gut with friendly bacteria from quality fermented foods GUT FLORA GUT MICROBIOTA DEFINITION Microorganisms that live in the digestive tract LACTOFERMENTATION DEFINITION Anaerobic metabolic process by which gut bacteria convert sugars into lactic acid The King traditional slow food preservation procedures ZYMOLOGY Definition INFLUENCE OF FOOD ON GUT FLORA COMPETITION TRADITIONAL FOOD FERMENTATION HI-TECH FOOD PRESERVATION FOOD PUTRIFACTION UNFRIENDLY FRIENDLY GUT FLORA ASSISTANCE NO FRIENDLY GUT FLORA ASSISTANCE GUT FLORA ASSISTANCE WHICH DOMINANT GUT FLORA Friendly Microorganisms Unfriendly Microorganisms Comfort Permanent Microbiological Stress LACTIC ACID FERMENTATION Lactic acid bacteria are the great architects of biology They are life essentials LACTOBACILLUS BACTERIA The Royal Familly of the lactic acid bacteria kingdom Lactobacillus bacteria has a slightly acid Ph LACTOBACILLUS 125 known different species An exemple: Lactobacillus acidophilus Petri dish Elecron micrography LACTOBACILLUS NUTRITIONAL NEEDS MANGANESE Ref: Warner W. Carlson , Louts V. Farina , and Virginia Whiteside-Carlson. 1952 . MANGANESE ANTAGONISTS IN THE NUTRITION OF LACTOBACILLUS. Journal of Dental Research 31(5): 634-638, PREBIOTICS Non digestible fibers • Fructo-oligosaccharides (FOS, Fructane) • Galacto-oligosaccharides (GOS) Handbook of Prebiotics. Gibson & Roberfroid. 2008 BASIC FERMENTED FOOD LIST SOURCE FOOD Lactic Acid Bacteria Lactobacillus (Lb) Cereal: Bread Vegetable: Dairy: Sauerkraut, pickle Cultured milk : Cheese, Buttermilk, Kefir Fish: Meat: Smoked salmon Salami, smoked ham Bean: Miso Lb Sanfrancisco Lb Fermentum Lb Brevis Lb Plantarum Lb Plantarum Lb Lactis, Lb Delbrueckii Lb Helveticus Lb Plantarum Lb plantarum Lb Curvatus Lb Sakei Lb Delbrueckii FERMENTED FOODS WARNINGS Pasteurised fermented foods ? Polluted foods ? Traditional fermented foods containing hazardous ingredients (Fermented food made in China ???) Cooked fermented foods ? Foods from intensive farming ? Fermented foods containing preservatives ? Food that have undergone putrifaction instead of fermentation (food smells bad instead of great) ? Food fermented with excessive amount of salt ? Fermented meats (they contain nitrates) ? FERMENTED VEGETABLES Pickles Olives Fermented Vegetable juices FERMENTED CEREALS www.kanne-brottrunk.de BROTTRUNK ASIAN FERMENTED FOODS • • • • • Bonito: Beens & rice Miso: Rice & soy. Shoyu: Soy & wheat. Nuoc-mam: Fish sauce. Kimchi: Sauerkrout + spices • Bortsch: bettrave Origin: Japan. Origin: Asia. Origin: Asia. Origin : Asia. Origin : Korea. Russia / Ukraine FERMENTED CEREALS FERMENTED SOY FERMENTED CEREALS HOME MADE SAUERKROUT Harsch Fermentation Crock Pot Size from 7,5 liters to 30 liters www.amazon.com HOME MADE FRUIT KEFIR Combination of bacteria Lactobacillus hilgardii and yeast in a matrix of proteins, lipids and sugars Bottle A starter culture: kefir grains Cane sugar : Water Figues (dried) Lemon 3 minutes at room temperature 1,5 L 3 table spoons 3/4 table spoons 1,40 L 2 3 slices (½ a lemon) KEFIR STARTER SUPPLY « Kefir grains » on internet search or www.yalacta.com Kefir de fruit Intensive Food Industry Marketing FAST FOOD Addiction NEW FOOD STERILISED FOOD + CHLORINATED WATER + STRESS Shortens & speeds up food mastication ENZYME DEFICIENCY LACTIC GUT FLORA DESERTIFICATION Richard MELDENER Copyright 2010 UNFRIENDLY BACTERIA DOMINANCE Putrifaction LOW NUTRIENT FOOD LEAKY GUT BARRIER TOXIN DISSEMINATION Malnutrition Waste Reabsorbtion Neurotoxicity Intensive farming High temperature cooking Pollution: Heavy metals, Pesticides, Etc… LOW NOISE CHRONIC INFECTION Permanent immune System activation AK APPLICATION - Specific therapeutic fermented foods need can be challenged against weak manual muscle testing - Gut bacteria do not Therapy Localize (TL) - It is naive to use one by one bacteria nosodes for gut bacteria deficiency diagnosis because: - Bacteria « in vivo » only have a social life - Most bacteria are unknown - Fermented foods are alive Test kits have a limited shelf life. FERMENTED FOODS PUBLICATION WHAT IF LACTOFERMENTED FOODS WERE A PRIORITY AGAINST NEURODEGENERATIVE DISEASES ? Richard Meldener PT, DC, DIBAK Paris, France [email protected]