Yogurt, and Pre- and Probiotics to Reduce the Progression of HIV

Autor:	Ruben Hummelen, Jaimie Hemsworth
Rok vydání:	2017
Předmět:	chemistry.chemical_classification Human immunodeficiency virus (HIV) virus diseases food and beverages Bacterial translocation Biology Micronutrient medicine.disease_cause Mode of delivery Immune system chemistry Immunology medicine Vector (molecular biology) Microbiome Essential nutrient
DOI:	10.1016/b978-0-12-805134-4.00030-4
Popis:	HIV causes dysfunction of the mucosal barrier, resulting in bacterial translocation and an inflammatory state that is associated with progression of HIV. Pre- and probiotics have shown to reduce bacterial translocation and dysfunction of the mucosal barrier and micronutrients have proven to be beneficial in preservation of immune function among people living with HIV. Yogurt is produced by fermenting milk with lactic bacterial culture and provides protein and essential nutrients for maintenance of the immune system. Moreover, yogurt is an excellent mode of delivery for pre- and probiotics designed to enhance the mucosal barrier and treat a deviant HIV-associated microbiome. This chapter aims to provide the rationale for yogurt as a nutritional intervention for people living with HIV and a vector for delivering pre- and probiotics to ultimately reduce the progression of HIV.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::6108ef2f0a5342f63fa1c172757372bd https://doi.org/10.1016/b978-0-12-805134-4.00030-4 Zobrazit plný text záznamu