{"id":718,"date":"2008-10-07T22:17:14","date_gmt":"2008-10-07T20:17:14","guid":{"rendered":"https:\/\/viscojis.cz\/teens\/2008\/10\/07\/79\/"},"modified":"2025-02-07T15:11:35","modified_gmt":"2025-02-07T14:11:35","slug":"79","status":"publish","type":"post","link":"https:\/\/viscojis.cz\/teens\/79\/","title":{"rendered":"Probiotika, prebiotika a symbiotika"},"content":{"rendered":"<p><span style=\"color: #003399\">Co jsou&nbsp;probiotika, prebiotika a symbiotika, jak\u00e9 maj\u00ed \u00fa\u010dinky na zdrav\u00ed a ve kter\u00fdch potravin\u00e1ch je najdeme.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" style=\"text-align: right;width: 150px;float: right;height: 234px\" title=\"laktobacilus\" src=\"https:\/\/viscojis.cz\/teens-files\/stories\/zajimavosti\/laktobacilus.jpg\" alt=\"laktobacilus\" width=\"150\" height=\"234\" border=\"0\" hspace=\"5\" vspace=\"5\" \/>Na\u0161e zdrav\u00ed v\u00fdznamn\u011b ovliv\u0148uj\u00ed mikroorganizmy \u017eij\u00edc\u00ed v na\u0161em tlust\u00e9m st\u0159ev\u011b (tzv. st\u0159evn\u00ed mikrofl\u00f3ra). Ty zaji\u0161\u0165uj\u00ed spr\u00e1vnou funkci tr\u00e1vic\u00edho syst\u00e9mu a poru\u0161en\u00ed rovnov\u00e1hy mezi nimi se m\u016f\u017ee projevit r\u016fzn\u00fdmi zdravotn\u00edmi probl\u00e9my. Rovnov\u00e1hu st\u0159evn\u00ed mikrofl\u00f3ry m\u016f\u017ee zp\u016fsobit nap\u0159\u00edklad nevhodn\u00e1 strava, u\u017e\u00edv\u00e1n\u00ed <span class='tooltipsall tooltipsincontent classtoolTips210'>antibiotik<\/span> \u010di stres.<\/p>\n<p>V dne\u0161n\u00ed dob\u011b ov\u0161em zn\u00e1me ji\u017e mo\u017enosti, jak ovlivnit slo\u017een\u00ed st\u0159evn\u00ed mikrofl\u00f3ry v n\u00e1\u0161 prosp\u011bch. Jak? Prost\u011b a jednodu\u0161e stravou obohacenou o probiotika, prebiotika \u010di symbiotika. Takto obohacen\u00e9 potraviny \u0159ad\u00edme do v\u011bt\u0161\u00ed rodiny potravin zn\u00e1m\u00fdch pod n\u00e1zvem <a target=\"_blank\" rel=\"noopener\">funk\u010dn\u00ed potraviny<\/a>. Vyr\u00e1b\u00ed se i jako potravinov\u00e9 dopl\u0148ky.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Probiotika \u2013 \u201epro \u017eivot\u201c<\/strong><\/p>\n<p>Probiotika jsou \u017eiv\u00e9 mikroorganizmy, kter\u00e9 p\u0159\u00edzniv\u011b p\u016fsob\u00ed na na\u0161e zdrav\u00ed. Ale pozor! &#8211; jen pokud se konzumuj\u00ed v dostate\u010dn\u00e9m mno\u017estv\u00ed. Jejich \u00fa\u010dinnost tak\u00e9 z\u00e1vis\u00ed na schopnosti p\u0159e\u017e\u00edt ve st\u0159evech (odolat r\u016fzn\u00fdm kyselin\u00e1m, sn\u00e1\u0161et teploty kolem 40 \u00b0C apod.) a mno\u017eit se v nich.<\/p>\n<p>Mezi nejzn\u00e1m\u011bj\u0161\u00ed probiotick\u00e9 mikroorganizmy pat\u0159\u00ed hlavn\u011b r\u016fzn\u00e9 kmeny rodu Lactobacillus a Bifidobacterium. D\u00e1le se u\u017e\u00edvaj\u00ed n\u011bkter\u00e9 kmeny rod\u016f Escherichia, Bacillus, Enterococcus a Saccharomyces.<\/p>\n<p>Probiotika se prod\u00e1vaj\u00ed nej\u010dast\u011bji ve form\u011b zakysan\u00fdch ml\u00e9\u010dn\u00fdch v\u00fdrobk\u016f a potravinov\u00fdch dopl\u0148k\u016f. Z ml\u00e9\u010dn\u00fdch v\u00fdrobk\u016f jsou dobr\u00fdm zdrojem p\u0159edev\u0161\u00edm n\u011bkter\u00e9 jogurty, speci\u00e1ln\u00ed kysan\u00e9 ml\u00e9\u010dn\u00e9 n\u00e1poje, vysokodoh\u0159\u00edvan\u00e9 tvrd\u00e9 s\u00fdry, ml\u00e9\u010dn\u011b kva\u0161en\u00e1 zelenina (typicky kysan\u00e9 zel\u00ed \u010di rychlokva\u0161en\u00e9 okurky) a \u0161\u0165\u00e1va z kysan\u00e9ho zel\u00ed. M\u00e9n\u011b vhodn\u00e9 jsou zakysan\u00e9 smetany, termizovan\u00e9 dezerty a taven\u00e9 s\u00fdry. V dne\u0161n\u00ed dob\u011b jsou o probiotick\u00e9 mikroorganizmy obohacen\u00e9 nap\u0159\u00edklad tak\u00e9 n\u011bkter\u00e9 d\u011btsk\u00e9 v\u00fd\u017eivy, oplatky \u010di trvanliv\u00e9 masn\u00e9 v\u00fdrobky.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Probiotika \u2013 p\u0159\u00edzniv\u00e9 \u00fa\u010dinky na zdrav\u00ed<\/strong><\/p>\n<p>V \u0159ad\u011b studi\u00ed bylo prok\u00e1z\u00e1no, \u017ee konzumace probiotik p\u0159\u00edzniv\u011b ovliv\u0148uje slo\u017een\u00ed st\u0159evn\u00ed mikrofl\u00f3ry, kdy zvy\u0161uje v\u00fdskyt zdrav\u00ed prosp\u011b\u0161n\u00fdch mikroorganizm\u016f a sni\u017euje po\u010dty t\u011bch \u0161kodliv\u00fdch. Pod\u00e1v\u00e1n\u00ed probiotik m\u016f\u017ee hr\u00e1t v\u00fdznamnou roli u z\u00e1cpy, pr\u016fjmu, st\u0159evn\u00edch infekc\u00edch, u syndromu dr\u00e1\u017ediv\u00e9ho tra\u010dn\u00edku,&nbsp; chronick\u00e9ho z\u00e1n\u011btu st\u0159eva a v prevenci nemoc\u00ed mo\u010dov\u00e9 trubice.<\/p>\n<p>Mezi dal\u0161\u00ed p\u0159\u00edzniv\u00e9 \u00fa\u010dinky, kter\u00e9 jsou v sou\u010dasnosti probiotik\u016fm p\u0159ipisov\u00e1ny, pat\u0159\u00ed celkov\u00e9 zv\u00fd\u0161en\u00ed odolnosti organizmu, zm\u00edrn\u011bn\u00ed <a href=\"https:\/\/viscojis.cz\/teens\/54\/\" target=\"_blank\" rel=\"noopener\">lakt\u00f3zov\u00e9 intolerance<\/a>, sn\u00ed\u017een\u00ed rizika vzniku rakoviny st\u0159eva.<\/p>\n<p>Krom\u011b toho jsou probiotika v sou\u010dasnosti jedin\u00fdm prost\u0159edkem, jak p\u0159edch\u00e1zet atopii,&nbsp; a v \u010dasn\u00e9m d\u011btstv\u00ed mohou dokonce ovlivnit jej\u00ed projevy (nap\u0159\u00edklad mohou p\u0159edch\u00e1zet \u010di zm\u00edrnit <span class='tooltipsall tooltipsincontent classtoolTips128'>atopick\u00fd ekz\u00e9m<\/span> u d\u011bt\u00ed).<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Prebiotika \u2013 v\u00fd\u017eiva pro probiotika<\/strong><\/p>\n<p>Prebiotika jsou nestraviteln\u00e9 slo\u017eky potravy, kter\u00e9 zvy\u0161uj\u00ed po\u010det zdravotn\u011b prosp\u011b\u0161n\u00fdch mikroorganizm\u016f ve st\u0159ev\u011b, nebo podporuj\u00ed jejich \u010dinnost ve st\u0159ev\u011b. \u010cili jim zaji\u0161\u0165uj\u00ed v\u00fd\u017eivu.<\/p>\n<p>Jako prebiotika se pou\u017e\u00edvaj\u00ed v\u011bt\u0161inou fruktooligosacharidy a r\u016fzn\u00e9 druhy <span class='tooltipsall tooltipsincontent classtoolTips219'>vl\u00e1kniny<\/span>. Na obalu v\u00fdrobk\u016f se m\u016f\u017eete setkat nap\u0159\u00edklad s&nbsp; tvrzen\u00edm, \u017ee v\u00fdrobek obsahuje inulin nebo oligofrukt\u00f3zu.<\/p>\n<p>Tyto l\u00e1tky nemaj\u00ed \u017e\u00e1dn\u00e9 toxick\u00e9 nebo rakovinotvorn\u00e9 vlastnosti a v n\u011bkter\u00fdch potravin\u00e1ch se vyskytuj\u00ed i p\u0159irozen\u011b, nap\u0159\u00edklad inulin najdeme v cibuli, \u010desneku, p\u00f3rku a obilovin\u00e1ch.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Symbiotika \u2013 zdrav\u00fd koktejl<\/strong><\/p>\n<p>Symbiotika jsou potraviny \u010di potravn\u00ed dopl\u0148ky spojuj\u00edc\u00ed \u00fa\u010dinky probiotik a prebiotik. Vytvo\u0159\u00edme je, kdy\u017e sm\u00edch\u00e1me probiotika a prebiotika dohromady.<\/p>\n<p style=\"text-align: left\">&nbsp;<\/p>\n<p><\/span><\/strong><\/p>\n<p style=\"text-align: left\">&nbsp;<\/p>\n<p style=\"text-align: left\"><strong><em><span>Pou\u017eit\u00e1 literatura<\/span><\/em><\/strong><\/p>\n<p style=\"text-align: left\"><a href=\"http:\/\/nccam.nih.gov\/health\/probiotics\/\" target=\"_blank\" rel=\"noopener\"><em><span>An Introduction to Probiotics<\/span><\/em><\/a><em><span>, Get the Facts, National Health Center for Complementary and Alternative Medicine, 2007<br \/>Fry\u010d P\u0159emysl, Probiotika, prebiotika a atopie, Dermatolog. praxi 2007; 2: 87\u201389<br \/>Probiotika a startovac\u00ed kultury, V\u011bdeck\u00fd v\u00fdbor pro potraviny, 2006<br \/>Health and Nutritional Properties of Probiotics in Food including Powder Milk with Live Lactic Acid Bacteria, Joint FAO\/WHO Expert Consultation, 2001<br \/><\/span><\/em><a href=\"http:\/\/www.usprobiotics.org\/\" target=\"_blank\" rel=\"noopener\"><em><span>usprobiotics.org<\/span><\/em><\/a><br \/><em><span>Kov\u00e1\u0159\u00edkov\u00e1, E., Erban, V.: Probiotika \u2013 p\u0159\u00e1tel\u00e9 nejbli\u017e\u0161\u00ed. V\u00fd\u017eiva a potraviny, 2007; 62 (6): 153 \u2013 155.<\/span><\/em><\/p>\n<p style=\"text-align: left\"><em><span>&nbsp; <br \/><\/span><\/em><\/p>\n<script type=\"text\/javascript\"> toolTips('.classtoolTips128','Pojem \u201eatopos\u201c znamen\u00e1 zvl\u00e1\u0161tn\u00ed \u010di ciz\u00ed a pojem \u201eekzeo\u201c je n\u011bco, co vybubl\u00e1 na povrch. Jin\u00fd n\u00e1zev pro atopick\u00fd ekz\u00e9m je nap\u0159. atopick\u00e1 dermatitida.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips204','Chronick\u00e9 = dlouhodob\u00e9'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips210','Antibiotika jsou l\u00e1tky, kter\u00e9 se u\u017e\u00edvaj\u00ed k l\u00e9\u010db\u011b bakteri\u00e1ln\u00edch infekc\u00edch. P\u0159i jejich u\u017e\u00edv\u00e1n\u00ed ov\u0161em nedoch\u00e1z\u00ed pouze k usmrcen\u00ed patogenn\u00edch bakteri\u00ed, ale i k redukci p\u0159irozen\u00e9 st\u0159evn\u00ed mikrofl\u00f3ry, kter\u00e1 ve st\u0159ev\u011b pom\u00e1h\u00e1 udr\u017eovat p\u0159\u00edzniv\u00e9 podm\u00ednky a chr\u00e1n\u00ed tak st\u0159evo p\u0159ed p\u016fsoben\u00edm \u0161kodliv\u00fdch mikroorganizm\u016f.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips219','Vl\u00e1knina jsou sou\u010d\u00e1sti rostlinn\u00fdch potravin, kter\u00e9 na\u0161e t\u011blo nedok\u00e1\u017ee rozlo\u017eit. \u010c\u00e1st vl\u00e1kniny \u0159ad\u00edme mezi sacharidy, \u010d\u00e1st je tvo\u0159ena jin\u00fdmi chemick\u00fdmi slou\u010deninami. Vl\u00e1knina m\u00e1 \u0159adu prosp\u011b\u0161n\u00fdch vlastnost\u00ed \u2013 pom\u00e1h\u00e1 formov\u00e1n\u00ed stolice a pravideln\u00e9mu vyprazd\u0148ov\u00e1n\u00ed, v\u00e1\u017ee na sebe vodu a n\u011bkter\u00e9 l\u00e1tky z\u00a0potravy, nap\u0159\u00edklad cholesterol.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips235','Sacharidy\u00a0 jsou d\u016fle\u017eit\u00fd zdroj energie pro na\u0161e du\u0161evn\u00ed i fyzick\u00e9 aktivity. Jsou obsa\u017eeny nap\u0159\u00edklad v brambor\u00e1ch, r\u00fd\u017ei, t\u011bstovin\u00e1ch, pe\u010divu, ale tak\u00e9 ve sladk\u00fdch pokrmech, n\u00e1poj\u00edch apod.'); <\/script>","protected":false},"excerpt":{"rendered":"<p>Co jsou&nbsp;probiotika, prebiotika a symbiotika, jak\u00e9 maj\u00ed \u00fa\u010dinky na zdrav\u00ed a ve kter\u00fdch potravin\u00e1ch je najdeme.<\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[115],"tags":[],"class_list":["post-718","post","type-post","status-publish","format-standard","hentry","category-mleko-a-mlene-vyrobky"],"acf":[],"_links":{"self":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/718","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/comments?post=718"}],"version-history":[{"count":2,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/718\/revisions"}],"predecessor-version":[{"id":1616,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/718\/revisions\/1616"}],"wp:attachment":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/media?parent=718"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/categories?post=718"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/tags?post=718"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}