{"id":9372,"date":"2019-07-02T21:06:45","date_gmt":"2019-07-02T21:06:45","guid":{"rendered":"http:\/\/avrupapress.com\/main\/?p=9372"},"modified":"2019-11-14T23:15:44","modified_gmt":"2019-11-14T23:15:44","slug":"bagirsak-mikrobiyotasi-ve-saglik-dosyasi-2","status":"publish","type":"post","link":"https:\/\/avrupapress.com\/main\/2019\/07\/02\/bagirsak-mikrobiyotasi-ve-saglik-dosyasi-2\/","title":{"rendered":"BA\u011eIRSAK M\u0130KROB\u0130YOTASI VE SA\u011eLIK DOSYASI \u2013 2"},"content":{"rendered":"\n

BA\u011eIRSAK M\u0130KROB\u0130YOTASI VE SA\u011eLIK DOSYASI \u2013 2 <\/strong><\/p>\n\n\n\n

      Ba\u011f\u0131rsak mikrobiyotam\u0131z ve sa\u011fl\u0131k\naras\u0131ndaki ili\u015fkiyi inceledi\u011fimiz dosyam\u0131zda bu ay sizlere beslenmenin\nba\u011f\u0131rsaklar\u0131m\u0131z\u0131 nas\u0131l etkiledi\u011finden bahsedece\u011fim.<\/p>\n\n\n\n

      Ba\u011f\u0131rsak floram\u0131zda sa\u011fl\u0131kl\u0131 oldu\u011fumuz\nm\u00fcddet\u00e7e 6 \u00e7e\u015fit bakteri t\u00fcr\u00fc bulunmaktad\u0131r. Bunlar:  Firmicutes, Fusobacteria, Actinobacteria,\nProteobacteria, Verrucomicrobia, Bacteroidetes. Bu t\u00fcrlerden gram negatif\nBacteroidetes ve gram pozitif Firmicutes floram\u0131zda daha \u00e7ok miktarda\nbulunmaktad\u0131r.<\/p>\n\n\n\n

      Ba\u011f\u0131rsak mikrobiyotam\u0131z ile beslenme\naras\u0131ndaki ili\u015fkiyi inceleyen bir\u00e7ok \u00e7al\u0131\u015fma yer almaktad\u0131r. Bu \u00e7al\u0131\u015fmalar\naradaki ili\u015fkiyi grupland\u0131rarak kolayl\u0131k sa\u011flam\u0131\u015ft\u0131r. Bu gruplar\u0131<\/p>\n\n\n\n

  1. Fermente\nve diyet probiyotik gibi besinsel mikroorganizmalar\u0131n floraya etkisi,<\/li>
  2.  Baz\u0131 besinlerin floraya etkisi,<\/li>
  3. Uygulanan\nbeslenme bi\u00e7imlerinin etkisi,<\/li>
  4. Protein,\nkarbonhidrat, posa, ya\u011f vb. besin \u00f6gelerinin floraya etkisi olarak\ns\u0131ralayabiliriz.<\/li><\/ol>\n\n\n\n

          Ba\u011f\u0131rsak mikrobiyotas\u0131nda g\u00f6r\u00fclen\nde\u011fi\u015fimlerin sadece %12 lik bir k\u0131sm\u0131 bizim genetik yap\u0131m\u0131zdan etkilenmektedir,\n%57 olan b\u00fcy\u00fck bir dilimin ise beslenmedeki farkl\u0131l\u0131klar\u0131n meydana getirdi\u011fi\nde\u011fi\u015fimler oldu\u011funu yap\u0131lan \u00e7al\u0131\u015fmalar bize g\u00f6stermektedir. 5 ard\u0131\u015f\u0131k g\u00fcn gibi\nk\u0131sa bir s\u00fcre i\u00e7erisinde ba\u011f\u0131rsak mikrobiyotas\u0131n\u0131n \u00e7e\u015fitlili\u011finde de\u011fi\u015fimler\nya\u015fanmaktad\u0131r.<\/p>\n\n\n\n

          Son zamanlarda pop\u00fclerle\u015fmeye ba\u015flayan\nglutensiz beslenmenin zararlar\u0131ndan biri ise ba\u011f\u0131rsak mikrobiyotas\u0131na yapt\u0131\u011f\u0131 tahribatt\u0131r.\n30 g\u00fcn s\u00fcresince glutensiz beslenen 10 sa\u011fl\u0131kl\u0131 bireyin ba\u011f\u0131rsak\nmikrobiyotalar\u0131 incelenmi\u015ftir. Sonu\u00e7 olarak da glutensiz beslenenlerin ba\u011f\u0131rsak\nfloras\u0131nda yararl\u0131 bakterilerden olan B. Longum, Bifidobacterium ve\nLactobacillus say\u0131lar\u0131nda azalmalar meydana gelirken zararl\u0131 patojenlerden olan\nEnterobacteriaceae ile E. Coli de art\u0131\u015flar g\u00f6r\u00fclm\u00fc\u015ft\u00fcr. Bu durum ki\u015finin\nba\u011f\u0131\u015f\u0131kl\u0131\u011f\u0131n\u0131 azaltarak hastal\u0131klara kar\u015f\u0131 \u00f6zellikle enfeksiyona kar\u015f\u0131 daha\nyatk\u0131n olmas\u0131na yol a\u00e7maktad\u0131r.<\/p>\n\n\n\n

          Pop\u00fclerle\u015fmeye ba\u015flayan bir di\u011fer diyet\nak\u0131m\u0131 olarak gerekenden fazla protein ve gerekenden daha az karbonhidrat ile\nbeslenen ki\u015filerin d\u0131\u015fk\u0131lar\u0131nda\nb\u00fctirat\u0131n azald\u0131\u011f\u0131, ba\u011f\u0131rsak mikrobiyotalar\u0131nda da Roseburia ve Eubacteriumrectale\nsay\u0131s\u0131nda azalma g\u00f6r\u00fclm\u00fc\u015ft\u00fcr. T\u00fcm bunlar\u0131n yan\u0131 s\u0131ra \u00e7al\u0131\u015fma s\u00fcresi i\u00e7erisinde\n4. haftadan sonra ba\u011f\u0131rsaklarda kansere kar\u015f\u0131 \u00f6nleyici yararl\u0131 metabolitlerde\nazalmalar g\u00f6r\u00fclm\u00fc\u015ft\u00fcr ki bu da kolon hastal\u0131klar\u0131na kar\u015f\u0131 bireyi\nsavunmas\u0131zla\u015ft\u0131rmaktad\u0131r.<\/p>\n\n\n\n

          \u00dclkelerin beslenme k\u00fclt\u00fcrlerindeki\nfarkl\u0131l\u0131klar ile toplumlar\u0131n ba\u011f\u0131rsak mikrobiyotalar\u0131n\u0131n kar\u015f\u0131la\u015ft\u0131r\u0131ld\u0131\u011f\u0131\nara\u015ft\u0131rmalar bizlere de\u011fi\u015fimlerin olabilece\u011fini g\u00f6stermi\u015ftir. \u00d6rne\u011fin Afrika ve\n\u0130talya\u2019da ya\u015fayan \u00e7ocuklar\u0131n mikrobiyotalar\u0131 kar\u015f\u0131la\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda\n\u0130talya\u2019dakilerine oranla daha \u00e7ok bitkisel protein ve posadan zengin diyetle\nbeslenen Afrika\u2019l\u0131 \u00e7ocuklar\u0131n ba\u011f\u0131rsaklar\u0131ndaki flora \u00e7e\u015fitlili\u011finin fazla\noldu\u011fu g\u00f6r\u00fclm\u00fc\u015ft\u00fcr.<\/p>\n\n\n\n

          Ba\u011f\u0131rsak mikrofloras\u0131n\u0131 etkileyen bir ba\u015fka\netken ise beslenmemizde yer alan protein, ya\u011f, karbonhidrat, posa vb. besin\n\u00f6gelerinin miktarlar\u0131 ve t\u00fcrleridir. Ba\u011f\u0131rsaklar\u0131m\u0131zdaki bakterilerin besin\nkayna\u011f\u0131, sindirilmeyen karbonhidratlardan olan diren\u00e7li ni\u015fastalar,\noligosakkaritler ve ni\u015fasta olmayan polisakkaritlerdir. Bunlar\u0131n fermantasyonu\nsonucunda gaz ve k\u0131sa zincirli ya\u011f asitleri meydana gelmektedir. Bu k\u0131sa\nzincirli ya\u011f asitleri de kansere ve inflamasyona kar\u015f\u0131 koruyucudur. Ba\u011f\u0131\u015f\u0131kl\u0131\u011f\u0131\nd\u00fczenlemektedirler. <\/p>\n\n\n\n

          Karbonhidratlar\u0131n ba\u011f\u0131rsak\nmikrobiyotas\u0131n\u0131 olumlu etkilemesiyle birlikte besinlerin emilimi ve\ndepolanmas\u0131nda da art\u0131\u015f oldu\u011fu g\u00f6r\u00fclmektedir. \u00d6zellikle kal\u0131n ba\u011f\u0131rsa\u011fa kadar\nsindirilmeden ula\u015fan diren\u00e7li karbonhidratlar mikrobiyota taraf\u0131ndan\nkullan\u0131lmaktad\u0131r.<\/p>\n\n\n\n

          Posadan zengin beslenen bireylerde,\nsindirilemeyen bakteriler daha \u00e7ok v\u00fccuda girece\u011fi i\u00e7in ba\u011f\u0131rsaktaki flora\n\u00e7e\u015fitlili\u011fi ve dengesi korunup geli\u015ftirilmektedir. E\u011fer posay\u0131 g\u00fcnl\u00fck\nbeslenmemizde yeteri kadar almay\u0131p sonra ilave edersek ilk jenerasyonda\nyenilenme olu\u015fabilmektedir. Fakat sonraki jenerasyonda bu bakteri\nkompozisyonundaki yenilenme ger\u00e7ekle\u015fmemektedir. Bitki bazl\u0131 besinlerden elde\nedilen posalar \u00f6rne\u011fin; sebzeler, meyveler, tah\u0131llar, baklagiller ve kabuklu\nyemi\u015flerdir. Posa t\u00fcketece\u011fimiz zaman bu t\u00fcrlerdeki posa kaynaklar\u0131ndan\nbeslenirsek ba\u011f\u0131rsak mikrobiyotam\u0131z i\u00e7in daha do\u011fru bir tercih olacakt\u0131r.<\/p>\n\n\n\n

          Sebzeler grubunda yerelmas\u0131, kereviz, hindiba, so\u011fan, sar\u0131msak, enginar,\nku\u015fkonmaz hardal bitkisi, p\u0131rasa ve domates; meyveler\ngrubunda \u00fcz\u00fcm, \u00e7ilek, muz ve elma; ya\u011fl\u0131\ntohumlardan zeytin, f\u0131st\u0131k, badem, ceviz ve keten tohumu; tah\u0131llar grubunda karabu\u011fday, yulaf, \u00e7avdar, tam\nbu\u011fday, kepekli pirin\u00e7 ve arpay\u0131 posalar grubunda sayabiliriz.  <\/p>\n\n\n\n

         \nBeslenmemizde yer alan ya\u011flar\u0131n miktar\u0131ndaki artmalar Bifidobakteri ve\nfekal k\u0131sa zincirli ya\u011f asitlerinin say\u0131s\u0131nda azalmalara neden oldu\u011fu\ng\u00f6r\u00fclm\u00fc\u015ft\u00fcr.<\/p>\n\n\n\n

         \nBa\u011f\u0131rsak mikrobiyotas\u0131 ve sa\u011fl\u0131k dosyam\u0131z\u0131n ikinci k\u0131sm\u0131nda beslenmenin\nba\u011f\u0131rsak mikobiyotas\u0131n\u0131 nas\u0131l etkiledi\u011finden ve beslenme program\u0131n\u0131n\nzenginle\u015ftirilmesiyle sa\u011fl\u0131\u011f\u0131m\u0131z\u0131 nas\u0131l koruyaca\u011f\u0131m\u0131zdan bahsettik. Ki\u015fiye \u00f6zel\nbeslenme programlar\u0131yla, diyetisyen deste\u011fi ve kontrol\u00fc ile birlikte daha\nsa\u011fl\u0131kl\u0131 ba\u011f\u0131rsaklar ve daha sa\u011fl\u0131kl\u0131 bir \u00f6m\u00fcr i\u00e7in ba\u011f\u0131rsak mikrobiyotam\u0131z\u0131\nkoruyacak ve geli\u015ftirecek besinlerle beslenmemiz gerekmektedir.<\/p>\n\n\n\n

    Online diyet hizmetimden yararlanmak i\u00e7in bana whatsApp, instagram veya mail yoluyla ula\u015fabilirsiniz.<\/p>\n\n\n\n

    whatsApp : +90 534 305 17 54               <\/p>\n\n\n\n

    instagram: https:\/\/www.instagram.com\/dyt.aysenurrabiaonen\/?hl=tr<\/a><\/p>\n\n\n\n

    e-mail: rabia_onen@windowslive.com<\/a><\/p>\n\n\n\n

    D\u0130YET\u0130SYEN AY\u015eENUR RAB\u0130A \u00d6NEN<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

    BA\u011eIRSAK M\u0130KROB\u0130YOTASI VE SA\u011eLIK DOSYASI \u2013 2       Ba\u011f\u0131rsak mikrobiyotam\u0131z ve sa\u011fl\u0131k aras\u0131ndaki ili\u015fkiyi inceledi\u011fimiz dosyam\u0131zda bu ay sizlere beslenmenin ba\u011f\u0131rsaklar\u0131m\u0131z\u0131 nas\u0131l etkiledi\u011finden bahsedece\u011fim.       Ba\u011f\u0131rsak floram\u0131zda sa\u011fl\u0131kl\u0131 oldu\u011fumuz m\u00fcddet\u00e7e 6 \u00e7e\u015fit bakteri t\u00fcr\u00fc bulunmaktad\u0131r. Bunlar:  Firmicutes, Fusobacteria, Actinobacteria, Proteobacteria, Verrucomicrobia, Bacteroidetes. Bu t\u00fcrlerden gram negatif Bacteroidetes ve gram pozitif Firmicutes floram\u0131zda daha \u00e7ok miktarda […]<\/p>\n","protected":false},"author":11,"featured_media":9373,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14,16,3,17,18,15,19,2,1],"tags":[4859,2737,4860,4778,4776,4777],"class_list":["post-9372","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-avrupa","category-belcika","category-dunya","category-ekonomi","category-kultur-sanat","category-spor","category-tanitim","category-turkiye","category-uncategorized","tag-bagirsak","tag-beslenme","tag-flora","tag-mikrobiyota","tag-prebiyotik","tag-probiyotik"],"yoast_head":"\nBA\u011eIRSAK M\u0130KROB\u0130YOTASI VE SA\u011eLIK DOSYASI \u2013 2 - AvrupaPress<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/avrupapress.com\/2019\/07\/02\/bagirsak-mikrobiyotasi-ve-saglik-dosyasi-2\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"BA\u011eIRSAK M\u0130KROB\u0130YOTASI VE SA\u011eLIK DOSYASI \u2013 2 - AvrupaPress\" \/>\n<meta property=\"og:description\" content=\"BA\u011eIRSAK M\u0130KROB\u0130YOTASI VE SA\u011eLIK DOSYASI \u2013 2       Ba\u011f\u0131rsak mikrobiyotam\u0131z ve sa\u011fl\u0131k aras\u0131ndaki ili\u015fkiyi inceledi\u011fimiz dosyam\u0131zda bu ay sizlere beslenmenin ba\u011f\u0131rsaklar\u0131m\u0131z\u0131 nas\u0131l etkiledi\u011finden bahsedece\u011fim.       Ba\u011f\u0131rsak floram\u0131zda sa\u011fl\u0131kl\u0131 oldu\u011fumuz m\u00fcddet\u00e7e 6 \u00e7e\u015fit bakteri t\u00fcr\u00fc bulunmaktad\u0131r. Bunlar:  Firmicutes, Fusobacteria, Actinobacteria, Proteobacteria, Verrucomicrobia, Bacteroidetes. 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