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Join us for an enlightening presentation on the fascinating world of probiotics. Delve into the microscopic universe of beneficial bacteria that reside within us and discover how they contribute to our overall well-being. From improving digestion and boosting immunity to their potential influence on mood, this presentation will explore the science behind probiotics and their impact on human health. Gain insights into selecting the right probiotics for you, understanding strain diversity, and making informed choices for a balanced and vibrant life. Dont miss this opportunity to uncover the secrets of a harmonious gut microbiome and its profound effects on your health.Food microbiology the.4
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Probiotics, prebiotics, and synbiotics were defined. Probiotics are live microorganisms that provide health benefits when consumed. Prebiotics are non-digestible fibers that promote the growth of beneficial bacteria. Synbiotics combine probiotics and prebiotics. The document discussed the history of probiotic research from Metchnikoff's observations of Bulgarian longevity to current probiotic foods and strains. Potential health benefits of probiotics include managing diarrhea, allergies, and cholesterol, as well as supporting the immune system. Factors like processing, storage and the host's health impact probiotic survival.
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PhytoPower is an amazing combination of probiotics, prebiotics, whole foods, and digestive enzymes, blended to create and cultivate the perfect gut microbiome environment.
Next Balance, a blend of the powerful globally sourced botanical ingredients that are dense in polyphenols and phytonutrients speci鍖cally created to support a balanced and healthy gut microbiome.
Get Discount Love Biome USA as The Best Probiotic Supplement For Autoimmune DisordersProbiotics_and_Functional_Foods.pptx.................
Probiotics_and_Functional_Foods.pptx.................SWETANAIK14
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this slide could provide clear information about the prebiotics and probiotics in a simp3e and very c3ear 0annerHealth benefits of fermented food 
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- They contain probiotics that support gut and immune health. Probiotics help balance gut bacteria and reduce inflammation.
- Studies link fermented dairy, kimchi, and other foods to lower risks of heart disease, obesity, high blood pressure, diabetes and some cancers.
- The probiotics in fermented foods like yogurt may help regulate blood sugar, lower cholesterol, and reduce cancer and heart disease risks.
- A healthy gut biome supported by fermented foods also benefits brain function and mental health by increasing serotonin production.Gut health Prebiotic and probiotics (2).pptx
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At the start of the 20th century, Russian noble prize winner and father of modern immunology, Elie Metchnikoff, a scientist at the Pasteur institute, was the first conceptualize probiotics.
In 1907 Metchnokoff proposed that the acid producing bacteria in fermented milk products could prevent fouling in the large intestine and if consumed regularly, lead to a longer, healthier life.
In early 1930s, in Japan, Minoru shirota developed a fermented milk product called Yakult (probiotic yogurt like product made by fermenting a mixture of skimmed milk with a special strain of Lactobacillus casei shirota).
Probiotic term coined in 1965 by Lilly and StillwellThe human gastrointestinal (GI) tract is a highly specialised ecosystem that has evolved over
time, both physiologically and microbiologically. At least in part, this is a consequence of the
host and environmental pressures that it must counteract in order to maintain eubiosis. The
GI tract is one of the most diverse and metabolically active organs in the human body. The
human gut and its microbiota cannot be realistically considered as separate entities as they
represent a dynamic biological system that has co-evolved from birth. The human GI tract
is composed of highly adapted regions for mediation of its diverse functions, many of which
impact markedly upon host health and welfare. Physiological considerations in each unique
region infl uence the degree and type of colonisation and initial colonisers also modify the
physiological conditions therein. This results in the development of distinct microhabitats
along the length of the GI tract, which infl uence metabolism, protection and immune stimulation.
Such effects are both local and systemic as the GI tract is connected to the vascular,
lymphatic and nervous systems. The ability of the gut to sustain its benefi cial microbiota,
against harmful or opportunistic microbiota, in a desirable community structure, is critical
for host health and reduction of disease risk. The focus of this chapter is to discuss how the
complex interplays between the human GI tract and its indigenous microbiota affect host
health and how certain benefi cial microbial species, with their potential for manipulation,
are crucial to this processThe human gastrointestinal tract is sterile up until birth, when microbial colonisation begins
during the delivery process. The inoculum may be largely derived either from the mothers
vaginal or faecal fl ora (in a conventional birth) or from the environment (in a caesarean
delivery).Hence, the microbiota that colonise the newborn tract are acquired post-natally.
This is of extreme importance in the choice of delivery, as newborns delivered by caesarean
section are exposed to a different microbiota than that of a vaginal delivery. Bacterial
populations develop progressively during the fi rst few days of life; facultative anaerobes
predominate initially and create a reduced environment that allows for the growth of strict
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HFUNCTIONAL FOODSHARISH J
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The document discusses the history and definition of functional foods. It began in Japan in the 1980s with fortified foods and the first product being a soft drink containing dietary fiber in 1988. Functional foods are natural or processed foods that provide clinically proven health benefits. The largest markets are the US, Europe, Japan and others. Functional foods can help increase life expectancy and quality of life by potentially reducing diseases like CVD, cancer and osteoporosis. Common types include cereals, legumes, vegetables, fruits and probiotics containing various bioactive compounds and providing health benefits.Postbiotics and their therapetic properties
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油
Probiotics and prebiotics are live microorganisms and non-digestible foods respectively that provide health benefits. Probiotics include Lactobacillus, Bifidobacterium, and Saccharomyces that help maintain a healthy gut microbiome. They produce inhibitory compounds, compete for nutrients and adhesion sites, and enhance the immune system. Probiotics are found in fermented foods and supplements. They can help treat diarrhea, irritable bowel syndrome, and other conditions.
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At the start of the 20th century, Russian noble prize winner and father of modern immunology, Elie Metchnikoff, a scientist at the Pasteur institute, was the first conceptualize probiotics.
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time, both physiologically and microbiologically. At least in part, this is a consequence of the
host and environmental pressures that it must counteract in order to maintain eubiosis. The
GI tract is one of the most diverse and metabolically active organs in the human body. The
human gut and its microbiota cannot be realistically considered as separate entities as they
represent a dynamic biological system that has co-evolved from birth. The human GI tract
is composed of highly adapted regions for mediation of its diverse functions, many of which
impact markedly upon host health and welfare. Physiological considerations in each unique
region infl uence the degree and type of colonisation and initial colonisers also modify the
physiological conditions therein. This results in the development of distinct microhabitats
along the length of the GI tract, which infl uence metabolism, protection and immune stimulation.
Such effects are both local and systemic as the GI tract is connected to the vascular,
lymphatic and nervous systems. The ability of the gut to sustain its benefi cial microbiota,
against harmful or opportunistic microbiota, in a desirable community structure, is critical
for host health and reduction of disease risk. The focus of this chapter is to discuss how the
complex interplays between the human GI tract and its indigenous microbiota affect host
health and how certain benefi cial microbial species, with their potential for manipulation,
are crucial to this processThe human gastrointestinal tract is sterile up until birth, when microbial colonisation begins
during the delivery process. The inoculum may be largely derived either from the mothers
vaginal or faecal fl ora (in a conventional birth) or from the environment (in a caesarean
delivery).Hence, the microbiota that colonise the newborn tract are acquired post-natally.
This is of extreme importance in the choice of delivery, as newborns delivered by caesarean
section are exposed to a different microbiota than that of a vaginal delivery. Bacterial
populations develop progressively during the fi rst few days of life; facultative anaerobes
predominate initially and create a reduced environment that allows for the growth of strict
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The document discusses the history and definition of functional foods. It began in Japan in the 1980s with fortified foods and the first product being a soft drink containing dietary fiber in 1988. Functional foods are natural or processed foods that provide clinically proven health benefits. The largest markets are the US, Europe, Japan and others. Functional foods can help increase life expectancy and quality of life by potentially reducing diseases like CVD, cancer and osteoporosis. Common types include cereals, legumes, vegetables, fruits and probiotics containing various bioactive compounds and providing health benefits.Postbiotics and their therapetic properties
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This extensive slide deck provides a detailed exploration of the simple phenomena of magnetism for IGCSE Physics. It covers key concepts such as magnetic materials, properties of magnets, magnetic field patterns, the Earth's magnetism, electromagnets, the motor effect, and the principles of electromagnetic induction. The presentation also explains magnetization and demagnetization, methods of making magnets, applications of magnets in real life, and experimental demonstrations. Featuring illustrative diagrams, worked examples, and exam-style questions, this resource is ideal for IGCSE students, teachers, and independent learners preparing for exams.Grade 08-SCIENCE (BIOLOGY)CELL DIVISION.pptx
Grade 08-SCIENCE (BIOLOGY)CELL DIVISION.pptxMarvinAlegado
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Cell division is a fundamental biological process that enables the growth, development, and repair of living organisms. It's the process by which a parent cell divides into two or more daughter cells, each carrying a complete set of genetic instructions. This intricate process occurs in two primary ways: mitosis and meiosis. Mitosis is responsible for the creation of identical daughter cells, ensuring the maintenance of genetic information for growth and tissue repair. Meiosis, on the other hand, is a specialized form of cell division that occurs in sexually reproducing organisms, producing gametes (sperm and egg cells) with half the number of chromosomes, contributing to genetic diversity in offspring.Preparing Ultrasound Imaging Data for Artificial Intelligence Tasks: Anonymis...
Preparing Ultrasound Imaging Data for Artificial Intelligence Tasks: Anonymis...ThrombUS+ Project
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At the BIOSTEC 2025 conference, Eleni Kaldoudi, ThrombUS+ project coordinator, presented our recent work entitled Preparing Ultrasound Imaging Data for Artificial Intelligence Tasks: Anonymisation, Cropping, and Tagging. Eleni provided an overview of the application we developed to facilitate the preparation of ultrasound images, acquired via the ThrombUS+ clinical study A, for the purpose of developing AI models for automated detection of deep vein thrombosis.
About ThrombUS+:
Our interdisciplinary approach centers around creating a novel wearable diagnostic device utilizing autonomous, AI-driven DVT detection. This groundbreaking device incorporates wearable ultrasound hardware, impedance plethysmography, and light reflection rheography for early clot detection. Activity and physiological measurements will continuously assess DVT risk, supporting prevention through serious gaming. An intelligent decision support unit will provide real-time monitoring and alerts, with extended reality guiding users for optimal device utilization.
ThrombUS+ is designed for postoperative patients, those undergoing lengthy surgical procedures, cancer patients, bedridden individuals at home or in care units, and women during pregnancy and postpartum.SILICON IS AN INHIBITOR OF CERTAIN ENZYMES IN VITRO
SILICON IS AN INHIBITOR OF CERTAIN ENZYMES IN VITROLilya BOUCELHA
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Silicon is considered an inorganic biostimulant and a prophylactic extracellular agent that allows the stimulation of a
wide range of natural defences against abiotic and biotic stresses. However, little or no work has focused on the direct action of silicon on some enzymes. Indeed, during this study, the action of silicon was studied in vitro by direct contact of this element at different doses with the enzymatic extracts of Trigonella foenum-graecum L. (fenugreek) seeds. Our results showed that silicon
strongly inhibited antioxidant and hydrolytic enzymatic activities. The percentage of this inhibition depends on the dose of silicon and the type of enzyme. The most sensitive enzymes to this inhibition were SOD and lipases whose activity was totally inhibited at
4 mM and 7 mM respectively. However, we report that the inhibitory action of silicon was limited to 50% for GPOX whatever the concentration of silicon used, the plateau being reached at 10 mM for GPOX and at 70 mM for proteases. Since these enzymes are mainly metallo-dependent, we hypothesize that their inhibition by silicon may be due to interactions between silicon and the metals involved in the functioning of each enzyme. Our study shows that silicon can be used as an inhibitor of enzymes involved in certain diseases.Scientific Pig Farming Manual for Pig Farmers
Scientific Pig Farming Manual for Pig FarmersDr. Subhrajit Das
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Pig farming, pork farming, pig production or hog farming is the raising and breeding of domestic pigs as livestock, and is a branch of animal husbandry. Pigs are farmed principally for food (e.g. pork: bacon, ham, gammon) and skins.
Pigs are amenable to many different styles of farming: intensive commercial units, commercial free range enterprises, or extensive farming (being allowed to wander around a village, town or city, or tethered in a simple shelter or kept in a pen outside the owner's house). Historically, farm pigs were kept in small numbers and were closely associated with the residence of the owner, or in the same village or town.[1] They were valued as a source of meat and fat, and for their ability to convert inedible food into meat and manure, and were often fed household food waste when kept on a homestead.[2] Pigs have been farmed to dispose of municipal garbage on a large scale.[3]
All these forms of pig farm are in use today, though intensive farms are by far the most popular, due to their potential to raise a large amount of pigs in a very cost-efficient manner.[4] In developed nations, commercial farms house thousands of pigs in climate-controlled buildings.[5] Pigs are a popular form of livestock, with more than one billion pigs butchered each year worldwide, 100 million in the United States. The majority of pigs are used for human food, but also supply skin, fat and other materials for use in clothing, ingredients for processed foods,[6] cosmetics,[7] and medical use.[8]Pig farming has gained importance today. Pigs have inherited capacity to acclimatize with varying climatic conditions. Pigs cannot withstand high temperature climate.
Pigs are adjusted to varied rearing practices and consume different types of food (Omnivorous) to attain higher growth and meat production.
Pigs will attain 60-70kg body weight in 6-8months period.
Female pigs i.e., sows will come to heat at age of 8-9 months but avoid using male pigs (Boars) for breeding purpose until it attains one year of age.
Adult sows when bred during right time after attaining maturity will farrow 8-12 piglets in 112-118 days of gestation period (i.e., about 4 months of gestation). Feedefficiencyis to gain one Kg live weightfor every 2.75-3kg feed consumed (FCR: 1:2.75). There are many advantageous in pig rearing. Pork is available at a cheaper price with nutritious and highly palatable tasty meat of higher quality animal protein. Pig bones are used for producing bone meal and also used for purification of sugar in sugar industry.
The manure droppings and urine are good fertilizers which enhance the soil fertilityand improve grain production.
Pig hairs (Bristles) are used for making brushes and ropes, hooves are used for shirt button making and preparation of gum. Hence, pigs are called as multi utility domestic animals. Farmers can take up piggery farming and reduce their debt burden and improve their profits and livelihood.
Electrical Quantities and Circuits | IGCSE Physics
Electrical Quantities and Circuits | IGCSE PhysicsBlessing Ndazie
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This extensive slide deck provides a detailed exploration of electrical quantities and circuits for IGCSE Physics. It covers key electrical quantities, including charge, current, voltage (potential difference), resistance, power, energy, electromotive force (EMF), and internal resistance. The presentation also explains series and parallel circuits, with in-depth discussions on Ohms Law, Kirchhoffs Laws, electrical components, circuit calculations, and practical applications. Packed with illustrative diagrams, worked examples, and exam-style questions, this resource is ideal for IGCSE students, teachers, and independent learners preparing for exams.TOP 10 CBSE Top Science Projects for Classes 6 to 10 with Youtube Tutorial
TOP 10 CBSE Top Science Projects for Classes 6 to 10 with Youtube TutorialVivek Bhakta
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Top 10 CBSE Science Projects for Classes 6 to 10 | Easy DIY Models with YouTube Tutorial
Looking for the best CBSE science projects for Classes 6 to 10? Heres a collection of Top 10 working models that are perfect for science exhibitions, school projects, and STEM learning. These projects cover essential science concepts from physics, chemistry, and biology, making them both fun and educational.
Each project includes a step-by-step YouTube tutorial, so students can easily follow along and build their own models.
Top 10 CBSE Science Projects for Classes 6 to 10:
1鏝 Hydraulic Bridge Model Demonstrate the principles of hydraulics and Pascals Law.
2鏝 Electric Motor Model Understand how electromagnetism powers motors.
3鏝 Solar-Powered Car Explore renewable energy and motion mechanics.
4鏝 Wind Turbine Generator Convert wind energy into electrical power.
5鏝 Automatic Street Light System Learn about LDR sensors and energy efficiency.
6鏝 Water Dispenser Model Show the role of air pressure in fluid movement.
7鏝 Earthquake Alarm System Build a vibration-based alert system for disaster safety.
8鏝 Biogas Plant Model Explain how organic waste is converted into energy.
9鏝 Rainwater Harvesting Model Demonstrate sustainable water conservation techniques.
Smart Irrigation System Create an automated plant watering system using sensors.
Why Choose These Projects?
Simple & Fun Uses easily available materials.
Educational & Practical Covers key CBSE science topics.
YouTube Video Guide Step-by-step tutorials for easy learning.
Watch the full YouTube tutorial and start building your project today! INHALANT_ANAESTHETICS_USED_IN_VETRINARY_PRACTICE.pptx
INHALANT_ANAESTHETICS_USED_IN_VETRINARY_PRACTICE.pptxrajvet4163
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DESCRIBES INHALANT ANAESTHESIA USED FOR ANIMALS IN A NORMAL HOSPITAL SETUP
Deep Learning-Driven Protein Design for Maize Improvement: AI-Guided Solution...
Deep Learning-Driven Protein Design for Maize Improvement: AI-Guided Solution...Muhammad Salman Iqbal
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Bridging AI, Synthetic Biology, and Crop Science to Address Global Food Security.
This presentation explores the transformative potential of AI-driven protein design in revolutionizing maize (corn) breeding. Learn how deep learning models like AlphaFold, ESMFold, and RFdiffusion enable rapid engineering of stress-resilient proteins for:
Disease resistance (e.g., fungal pathogens like Fusarium and Puccinia)
Drought and heat tolerance (synthetic transcription factors for root and stomatal optimization)
Nutrient efficiency (engineered phosphate/nitrogen transporters)
Enhanced photosynthesis (AI-designed carbonic anhydrases)
Key highlights:
Case studies from Cell, Science, and Nature Biotechnology (20232024) showcasing AI-designed proteins validated in field trials.
Ethical considerations and future directions for AI-guided CRISPR integration in crop improvement.
Visual summaries of protein structures, field data, and AI workflows.
Target audience: Plant scientists, agronomists, bioinformaticians, AI researchers, and students in biotechnology and agriculture.
Hashtags:
#DeepLearning #ProteinDesign #MaizeImprovement #AIinAgriculture #SustainableFarming #CropBreeding #SyntheticBiology #FoodSecurity #AlphaFold #CRISPR
Drug evaluation Organoleptic, Microscopic, Chemical, Biological
Drug evaluation Organoleptic, Microscopic, Chemical, BiologicalNistarini College, Purulia (W.B) India
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Deep Learning-Driven Protein Design for Maize Improvement: AI-Guided Solution...
Deep Learning-Driven Protein Design for Maize Improvement: AI-Guided Solution...Muhammad Salman Iqbal
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Probiotics_and_Functional_Foods_Detailed.pptx
- 1. Probiotics and Functional Foods A Comprehensive Overview of Their Impact on Health and Nutrition
- 2. Introduction Probiotics are defined as live microorganisms which, when administered in adequate amounts, provide health benefits to the host. Functional foods are foods that provide additional health benefits beyond their basic nutritional value, including prevention or management of diseases. Examples include probiotic yogurt, fortified cereals, and beverages with added vitamins or
- 3. Historical Perspective Concept of probiotics introduced in early 20th century by lie Metchnikoff. Functional foods first recognized in Japan in the 1980s, termed 'Foods for Specified Health Uses' (FOSHU). Modern research focuses on gut health, immune modulation, and disease prevention.
- 4. Benefits of Probiotics Gut Health: Enhance digestion, prevent diarrhea, and support nutrient absorption. Immune System: Modulate immune responses and increase resistance to infections. Mental Health: Influence mood and behavior via the gut-brain axis. Chronic Diseases: Potential to lower cholesterol and improve glycemic control. Skin Health: Alleviate eczema, acne, and
- 5. Categories of Functional Foods 1. **Probiotic Foods**: Contain live beneficial microbes (e.g., yogurt, kefir). 2. **Prebiotic Foods**: Non-digestible fibers promoting growth of probiotics (e.g., bananas, asparagus). 3. **Fortified Foods**: Enhanced with nutrients like calcium, iron, or omega-3 fatty acids. 4. **Bioactive Compounds**: Include polyphenols, flavonoids, and antioxidants with
- 6. Mechanisms of Action Colonization: Probiotics establish a balance in the gut microbiota. Metabolite Production: Production of short- chain fatty acids (SCFAs) like butyrate. Immune Modulation: Stimulation of regulatory T-cells and cytokine secretion. Pathogen Exclusion: Competitive inhibition of pathogenic microbes by occupying binding sites.
- 7. Evidence-Based Applications **Gastrointestinal Disorders**: Effective for IBS, IBD, and H. pylori infections. **Antibiotic-Associated Diarrhea**: Probiotics like Lactobacillus rhamnosus reduce severity. **Mental Health**: Reduced symptoms of anxiety and depression via gut-brain signaling. **Cardiovascular Health**: Reduction in LDL cholesterol and blood pressure. **Allergies**: Alleviation of symptoms in
- 8. Challenges and Limitations Strain-Specific Effects: Not all probiotics have the same benefits. Regulatory Issues: Lack of standardized guidelines for functional foods. Consumer Awareness: Need for educating the public on proper use. Safety Concerns: Potential risks for immunocompromised individuals. Stability: Maintaining live cultures during storage and transport.
- 9. Future Directions Development of next-generation probiotics targeting specific diseases. Integration with personalized nutrition and genomics. Advanced delivery systems like encapsulation to improve efficacy. Expanding research into non-gut microbiomes (e.g., skin, oral cavity). Collaboration between academia and industry for innovation.
- 10. Conclusion Probiotics and functional foods play a crucial role in promoting health and preventing diseases. Current evidence supports their use in various applications, but further research is necessary. Increased public awareness and industry innovation can enhance their adoption and benefits.