Fermentation, Infection, and Immunity PDF Download

Author: James Wharton McLaughlin
Publisher:
ISBN:
Category : Communicable diseases
Languages : en
Pages : 250

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Author: R. Fuller
Publisher: Springer Science & Business Media
ISBN: 0412736101
Category : Science
Languages : en
Pages : 226

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R. Fuller 1.1 DEVELOPMENT OF COMMERCIAL PREPARATIONS The history of the probiotic effect has been well documented many times previously (see e.g. Bibel, 1982; Fuller, 1992). The consumption of fermented milks dates from pre-biblical times but the probiotic concept was born at the end of the last century with the work of Metchnikoff at the Pasteur Institute in Paris. In the century that has elapsed since Metchnikoff's work, the probiotic concept has been accepted by scientists and consumers throughout the world. Attempts to refine the practice from the use of traditional soured milks to preparations containing specific micro organisms have occupied the thoughts and endeavours of scientists in many different countries. But, in spite of the large amount of effort expended in attempting to explain and define the effect, it has to be admitted that little is known of the way in which probiotics operate. There are likely to be several different mechanisms because it seems highly improbable that a mode of action that explains resistance to microbial infection will also hold true for improved milk production or alleviation of lactose malabsorption.

Author: Michael J. Parnham
Publisher: Springer Nature
ISBN: 3030108112
Category : Medical
Languages : en
Pages : 888

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Principles of Immunopharmacology provides a unique source of essential knowledge on the immune response, its diagnosis and its modification by drugs and chemicals. The 4th edition of this internationally recognized textbook has been revised to include recent developments, but continues the established format, dealing with four related fields in a single volume, thus obviating the need to refer to several different textbooks. The first section of the book, providing a basic introduction to immunology and its relevance for human disease, has been updated to accommodate new immunological concepts, particularly the role of epigenetics and the latest understanding of cancer immunology. The second section on immunodiagnostics offers a topical description of widely used molecular techniques and a new chapter on imaging techniques. This is followed by a systematic coverage of drugs affecting the immune system, including natural products. This third section contains 15 updated chapters, covering classical immunopharmacological topics such as anti-asthmatic, anti-rheumatic and immunosuppressive drugs, but also deals with antibiotics, plant-derived and dietary agents, with new chapters on monoclonal antibodies, immunotherapy in sepsis and infection, drugs for soft-tissue autoimmunity and cell therapy. The book concludes with a chapter on immunotoxicology and drug safety tests. Aids to the reader include a two-column format, glossaries of technical terms and appendix reference tables. The emphasis on illustrations is maintained from the first three editions. The book is a valuable single reference for undergraduate and graduate medical and biomedical students, postgraduate chemistry and pharmacy students, researchers in chemistry, biochemistry and the pharmaceutical industry and researchers lacking basic immunological knowledge, who want to understand the actions of drugs on the immune system.

Author: Texas Medical Association
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 664

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Author: Sandor Ellix Katz
Publisher: Chelsea Green Publishing
ISBN: 1603586288
Category : Cooking
Languages : en
Pages : 322

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Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new generation to the flavors and health benefits of fermented foods. Since the first publication of the title in 2003 he has offered a fresh perspective through a continued exploration of world food traditions, and this revised edition benefits from his enthusiasm and travels.

Author: Edward R.(Ted) Farnworth
Publisher: CRC Press
ISBN: 1420053264
Category : Technology & Engineering
Languages : en
Pages : 602

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For centuries, people around the world have used fermentation to preserve and enhance the flavor of a wide variety of foods. Today, complex interactions of microbiota in the digestive tract are found to influence proper digestion, metabolism, and disease resistance. With greater emphasis on natural products and the role of food in health and wellbeing, food manufacturers are once again turning to fermentation not just for extending shelf life, but to create functional food products that take an active part in maintaining overall health. Featuring five new chapters and updating all data to reflect the latest research findings, Handbook of Fermented Functional Foods, Second Edition examines the health benefits of fermented foods as well as the processes and production techniques involved in manufacturing fermented food products. Maintaining the highest quality information and the easily accessible format of its predecessor, this edition includes new chapters on olives, tempeh, and the traditional fermented foods of China, Thailand, and India. It looks at the history of fermented foods and reveals the specific benefits of fermented milk, Kefir, yogurt, and cheese. Contributions cover fermented soy products, including Natto and Miso, as well as the fermentation of other vegetables such as Korean Kimchi and Doenjang and German sauerkraut. The book also explains the bioactivity and bioavailability of microorganisms and investigates the more recent practice of producing probiotic cultures to add to fermented foods for increased health benefit. Presenting new findings and interpretations that point even more clearly to the important role fermented foods play in our diet and overall health, this second edition demonstrates the current knowledge of fermented food production and reflects the growing credibility of probiotics in health maintenance.

Author: Barrett Williams
Publisher: Barrett Williams
ISBN:
Category : Cooking
Languages : en
Pages : 101

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Dive into a transformative culinary journey with "The Wild Fermentation Revolution," the essential guide for anyone looking to unlock the ancient secrets of fermentation. This captivating read transports you into the world of living foods, where each page-turned is a step closer to mastering the art of crafting vibrant, gut-boosting ferments from the comfort of your own home. The adventure begins by unveiling the mystical microcosm of wild fermentation, demystifying indigenous microbes and their pivotal roles across various cultures. Discover the intricate dance between yeasts, bacteria, and fungi that has captivated humanity since prehistoric times, influencing culinary arts and preservation methods across the globe. As you delve into the chapters, your senses will be tantalized by the science and nutritional alchemy of fermented foods. Learn how to harness the power of natural preservation and gain insights into selecting substrates, as you become one with the environmental terroir that shapes the unique flavors and textures of your creations. "The Wild Fermentation Revolution" doubles as a comprehensive manual and an adventurous cook's dream, offering practical steps to set up your personal kitchen laboratory. Equipment, sanitation, monitoring, and troubleshooting are covered in rich detail to ensure every batch of your ferments is successful. Embark on a savory exploration of lacto-fermented vegetables, artisanal cheeses, and ancient beverages like kombucha and tepache. Grains and proteins transform before your eyes into nourishing sourdough, tangy yogurts, and succulent preserved meats. Even the delicate art of fermenting fruits is made simple and exciting, with practical applications for vinegars, shrubs, and chutneys that will revolutionize your pantry. Looking beyond the plate, the book delves into the symbiotic cultures of bacteria and yeasts, their health benefits, and the ethical implications of using fermentation for sustainability and food security. It's not just about the food; it's about the vibrant community and cultural exchange that fermentation fosters, uniting like-minded individuals in workshops and gatherings that celebrate the diversity and storytelling behind each ferment. From foraging to the future potentials of fermentation in the global market, this book will equip you with a diverse array of recipes, from basic to advanced, perfect for every skill level. The quest concludes with a vision of the future that will leave you inspired and eager to advocate for the revival of these time-honored traditions. "The Wild Fermentation Revolution" is more than just a guide—it's an invitation to take part in a movement that's as delicious as it is enlightening. Begin your fermenting odyssey today, and uncover the transformative power of microbes that are waiting to turn ordinary ingredients into extraordinary gastronomic treasures.

Author: John Albert Kolmer
Publisher:
ISBN:
Category : Allergy
Languages : en
Pages : 1314

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Author: R. Fuller
Publisher: Springer Science & Business Media
ISBN: 9401727686
Category : Medical
Languages : en
Pages : 276

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The way in which probiotics work is still not clearly defined, but it is becoming more and more apparent that immune stimulation is an important feature in some of the observed effects. In the previous two books in this series the scientific basis and the practical applications were considered. It seemed that the immunogenic potential of probiotics merited a book of its own with experts from all over the world covering the general effect of the gut microflora on immunity as well as the particular response that pro biotic microorganisms generate. The importance of immune stimulation by probiotic organisms cannot be overemphasised. It opens up the technique for use, not only as a treatment for intestinal diseases, but also as a treatment that could be effective against infections outside the gastrointestinal tract. This book considers how the body reacts to the presence of orally administered microorganisms (normally lactic acid bacteria). The responses may be in the form of antibodies (lgA, IgG, IgM), cytokines, killer cells or macrophage activity. Do these responses result in antagonism of the stimulating bacteria, do they affect the composition of the indigenous gut microflora and are they sufficienty strong to kill bacterial pathogens or tumour cells? Where we have answers these will be reported and discussed; where there are no answers there will be speculation and prediction.

Author: Edward R.(Ted) Farnworth
Publisher: CRC Press
ISBN: 020300972X
Category : Technology & Engineering
Languages : en
Pages : 408

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Fermented foods have been an important part of the human diet in many cultures for many centuries. Modern research, especially on the immune system, is revealing how these foods and their active ingredients impact human health. Handbook of Fermented Functional Foods presents the latest data on fermented food products, their production processes, an