1. Effect of Lactobacillus spp. on adhesion, invasion, and translocation of Campylobacter jejuni in chicken and pig small-intestinal epithelial cell linesMaja Šikić Pogačar, Tomaž Langerholc, Dušanka Mičetić-Turk, Sonja Smole Možina, Anja Klančnik, 2020, izvirni znanstveni članek Opis: Background : Campylobacter spp. are a major cause of bacterial food-borne diarrhoeal disease. This mainly arises through contamination of meat products during processing. For infection, Campylobacter spp. must adhere to epithelial cells of the mucus layer, survive conditions of the gastrointestinal tract, and colonise the intestine of the host. Addition of probiotic bacteria might promote competitive a dhesion to epithelial cells, consequently reducing Campylobacter jejuni colonisation. Effect of Lactobacillus spp. (PCS20, PCS22, PCS25, LGG, PCK9) on C. jejuni adhesion, invasion and translocation in pig (PSI cl.1) and chicken (B1OXI) small-intestine cell lines, as well as pig enterocytes (CLAB) was investigated.
Results : Overall, in competitive adhesion assays with PSI cl.1 and CLAB cell monolayers, the addition of Lactobacillus spp. reduced C. jejuni adherence to the cell surface, and negatively affected the C. jejuni invasion. Interestingly, Lactobacillus spp. significantly impaired C. jejuni adhesion in three-dimensional functional PSI cl.1 and B1OXI cell models. Also, C. jejuni did not translocate across PSI cl.1 and B1OXI cell monolayers when co-incubated with probiotics. Among selected probiotics, Lactobacillus rhamnosus LGG was the strain that reduced adhesion efficacy of C. jejuni most significantly under co-culture conditions.
Conclusion : The addition of Lactobacillus spp. to feed additives in livestock nutrition might be an effective novel strategy that targets Campylobacter adhesion to epithelial cells, and thus prevents colonisation, reduces the transmission, and finally lowers the incidence of human campylobacteriosis.
Ključne besede: Campylobacter jejuni, Lactobacillus spp., chicken and pig cell line, adhesion, invasion, translocation
Objavljeno v DKUM: 06.02.2025; Ogledov: 0; Prenosov: 2
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2. Vnos ultra-procesiranih živil v sodobni prehrani in tveganje za zdravjeNika Zupanič, 2024, magistrsko delo Opis: Uvod: V zadnjih 50 letih so se vzorci prehranjevalnih navad ljudi in proizvodnja hrane močno spremenili. Prehrana in naše prehranjevalne navade vplivajo na številna tveganja za zdravje, kar pa lahko vodi v različne bolezni. Ultra-procesirana živila so tako imenovane industrijske formulacije, ki so priročne, okusne in visoko kalorične. Namen zaključnega dela je pregledati znanstveno literaturo o ultra-procesiranih živilih ter njihovem vplivu na zdravje ljudi.
Metode: Izvedli smo »scoping« pregled znanstvene literature, uporabili pa smo deskriptivno metodo dela. Uporabili smo naslednje podatkovne baze: PubMed, CINAHL in Web of Science. S pomočjo diagrama PRISMA smo predstavili izbor virov, izvedli pa smo tudi tematsko analizo in sintezo podatkov.
Rezultati: Izmed dobljenih 173 člankov smo jih 7 vključili v končno analizo. Ugotovili smo, da imajo prehrana in prehranjevalne navade posameznikov močan vpliv na zdravje in na kakovost življenja. Povečan vnos ultra-procesiranih živil vodi v povečano tveganje za mnoge bolezni, kot so: sladkorna bolezen, debelost, bolezni srca itd.
Diskusija in zaključek: Ultra-procesirana živila, ki vedno bolj postajajo del našega vsakdana, imajo mnoge negativne posledice na naše zdravje in splošno kakovost našega življenja. Ključnega pomena je ozaveščanje tako potrošnikov kot zdravstvenih delavcev, kaj točno ultra-procesirana živila so in kakšen je njihov vpliv na zdravje ljudi.
Ključne besede: Sodobna prehrana, ultra-procesirana živila, klasifikacija NOVA, tveganja za zdravje
Objavljeno v DKUM: 20.01.2025; Ogledov: 0; Prenosov: 31
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3. Health related QoL in celiac disease patients in SloveniaEva Turk, Dušanka Mičetić-Turk, Maja Šikić Pogačar, Alojz Tapajner, Veljko Vlaisavljević, Valentina Prevolnik Rupel, 2020, izvirni znanstveni članek Opis: Background: Measurements of health-related quality of life (HRQoL) among celiac disease patients using a validated questionnaire have been lacking in Slovenia. This study aims to measure HRQoL in celiac disease (CD) patients using EQ-5D internationally validated questionnaire and comparing it to the HRQoL of the general population.
Methods: In this cross sectional analysis all of the approximately 2000 members of the Slovenian Celiac Society were invited to take part. We used a 3 step approach for recruitment and data collection. HRQoL was evaluated through the EuroQoL EQ-5D-5L instrument (Slovenian version) and analysed using the ordinal logistic regression.
Results: Out of 321 patients who gave their consent, 247 celiac patients were included in the study (77%). 68% of the participants were female and 53% of them lived in an urban setting. Most patients originated from North-East Slovenia, whereas approximately 30% of patients came from other Slovenian regions. The EQ-5D respondents’ self-reported health status at the time of the study show that most patients have slight or no problems when living with CD. The duration of the gluten-free diet, academic education and rare (< 1 × year) doctor visits affect EQ-5D in a positive way. On the other hand, higher age and chronic rheumatic disease were negatively associated with EQ-5D also when compared to the general population.
Conclusion: This is the first Slovenian study to measure the HRQoL of Slovenian CD patients, using an internationally validated questionnaire. The results of our study show that HRQoL is slightly impaired among Slovenian patients with CD. Clinical characteristics are better determinants of their HRQoL than socio-demographic factors. Greater awareness of the impact of CD on patients’ HRQoL would improve the holistic management of CD patients.
Ključne besede: health, quality of life, HRQoL, celiac disease, EQ‑5D, valuation, measurement, Slovenia
Objavljeno v DKUM: 06.01.2025; Ogledov: 0; Prenosov: 7
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4. Postbiotiki iz fermentiranih živil in njihove zdravstvene koristiMaja Orešnik, 2024, magistrsko delo Opis: Uvod: Fermentacijo živil sproži nadzorovana rast mikrobov in encimske pretvorbe sestavin živila, zato omenjeni prehranski izdelki predstavljajo vir potencialnih postbiotikov. Ti so opredeljeni kot neživi mikroorganizmi, njihove sestavine ali presnovki, ki gostitelju prinašajo koristi za zdravje.
Metode: Izveden je bil sistematični pregled predkliničnih in kliničnih raziskav, do katerih smo dostopali v podatkovnih bazah PubMed, Scopus, Wiley Online Library in Web of Science ter s pomočjo ročnega iskanja v seznamih referenc. Uporabljena je bila opisna metoda dela, izvedena analiza identificiranih raziskav, sinteza in kompilacija glavnih ugotovitev.
Rezultati: V analizo je bilo vključenih 26 raziskav. Izsledki raziskav nakazujejo, da postbiotiki iz fermentiranih živil delujejo protimikrobno, imunomodulatorno z vplivom na prirojeno in pridobljeno imunost, ohranjajo ravnovesje črevesne mikrobiote in koristno vplivajo na črevesno pregrado.
Razprava in zaključek: Pregled literature povzema trenutne dokaze o bioloških učinkih postbiotikov iz fermentiranih živil. Ugotovljeno je bilo, da zaščitne učinke izražajo tudi onkraj črevesja, kar poudarja njihov potencial kot pomembno prehransko strategijo za spodbujanje in ohranjanje zdravja. Potrebne so nadaljnje visokokakovostne raziskave za potrditev kliničnih koristi in varnosti uživanja fermentiranih živil s postbiotiki.
Ključne besede: postbiotiki, paraprobiotiki, fermentacija, fermentirana živila, črevesna mikrobiota
Objavljeno v DKUM: 09.12.2024; Ogledov: 0; Prenosov: 18
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5. Probiotics for the prevention of acute respiratory-tract infections in older people : systematic reviewMaja Strauss, Dušanka Mičetić-Turk, Maja Šikić Pogačar, Sabina Fijan, 2021, pregledni znanstveni članek Opis: The aim of this systematic review was to present the indirect influence of probiotics on the incidence and duration of acute upper respiratory-tract infections in older people, by regulating the immune system. Eight randomized, placebo-controlled clinical trials met the inclusion criteria, considering the threshold of older people being 60 years and over. Single strain probiotics were used in all studies, including three probiotic strains used in fermented foods: Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1, Lacticaseibacillus paracasei subsp. paracasei CNCM I-1518 and Lacticaseibacillus paracasei Shirota, and three probiotic strains used as food supplements: Loigolactobacillus coryniformis K8 CECT5711, Bacillus subtilis CU1 and Lacticaseibacillus rhamnosus GG. Current evidence showed that certain probiotic strains were better than a placebo in lowering the incidence or number of older people experiencing acute upper respiratory tract infections; however, not all probiotic strains were efficient, and not all studies reported statistically significant outcomes. More high quality large-scale properly controlled clinical studies focusing on older people are warranted.
Ključne besede: probiotics, fermented foods, upper respiratory tract infections, older people
Objavljeno v DKUM: 17.10.2024; Ogledov: 0; Prenosov: 3
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6. Poznavanje in uporaba fermentiranih živil v prehrani predšolskih otrokErika Kolednik, 2024, magistrsko delo Opis: Uvod: Fermentacija je že tisočletja ključen proces za podaljšanje roka uporabe in
izboljšanje prehranskih lastnosti živil. Predstavlja anaeroben proces, ki prinaša
biokemijske spremembe, kot so tvorba mlečne kisline, alkohola in vitaminov, ter zaradi
nastalih bioaktivnih snovi pozitivno vpliva na zdravje ljudi.
Metode: Študija analizira poznavanje in uporabo fermentiranih živil med starši
predšolskih otrok. Raziskava je temeljila na zbiranju podatkov s poudarkom na
vprašanjih o ozaveščenosti o fermentiranih živilih ter njeni vključitvi v prehrano otrok.
Rezultati: Večina anketirancev je potrdila vključevanje fermentiranih živil v prehrano
otrok, čeprav ne tako pogosto, kot je bilo pričakovano. Ključen rezultat je bil
pomanjkanje informacij o fermentiranih živilih s strani zdravstvenih delavcev
(informacije o fermentiranih živilih je od zdravstvenih delavcev prejelo le 10 %
anketirancev).
Razprava in zaključek: Nadaljnji koraki bi lahko vključevali izobraževalne kampanje za
starše o koristih fermentiranih živil za zdravje otrok, s poudarkom na vlogi zdravstvenih
delavcev pri informiranju staršev. Prav tako bi bilo smiselno nadaljevati s študijami
drugih dejavnikov, ki vplivajo na uporabo fermentiranih živil med starši predšolskih otrok
ter razvijati smernice za spodbujanje zdrave prehrane v tej populaciji.
Ključne besede: fermentirana živila, predšolski otroci, prehrana
Objavljeno v DKUM: 04.09.2024; Ogledov: 79; Prenosov: 62
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7. Exploring the feelings of nurses during resuscitation : a cross-sectional studyAnton Koželj, Maja Šikić Pogačar, Sabina Fijan, Maja Strauss, Vita Poštuvan, Matej Strnad, 2022, izvirni znanstveni članek Opis: Cardiopulmonary resuscitation (CPR) is one of the most stressful situations in emergency medicine. Nurses involved in performing basic and advanced resuscitation procedures are therefore exposed to a certain amount of stress. The purpose of this study was to determine the stressors and the level of stress experienced by nurses during resuscitation. A cross-sectional quantitative study was done. The sample consisted of 457 nurses who worked in emergency units. First demographic data were collected, followed by a questionnaire regarding the effect of different situations that occur during and after resuscitation on nurses including Post-Code Stress Scale questionnaire. The most disturbing situations for respondents were resuscitation of young person (MV = 3.7, SD = 1.4), when they fail to establish an intravenous pathway (MV = 3.5, SD = 1.4), chaotic situation during resuscitation (MV = 3.4, SD = 1.4) and making decision about termination of resuscitation (MV = 3.1, SD = 1.5). Research has shown that nurses are exposed to a certain amount of stress during resuscitation, but most of them manage to compensate for stress effectively.
Ključne besede: emergency nurses, resuscitation, stress, emotions
Objavljeno v DKUM: 10.07.2024; Ogledov: 108; Prenosov: 11
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8. Knowledge of fermentation and health benefits among general population in North-eastern SloveniaMaja Šikić Pogačar, Dušanka Mičetić-Turk, Sabina Fijan, 2022, izvirni znanstveni članek Opis: Background: Fermented foods are staples of the human diet and fermentation process has been used by humans for thousands of years. The preparation of fermented foods was performed in the past without knowledge of the role of microorganisms involved. Nowadays, fermented foods, due to their proclaimed health benefits for consumers, are becoming increasingly popular. Our study was constructed to provide data on awareness and use of fermented foods among people in North-eastern Slovenia.
Methods: The cross-sectional study included 349 individuals (16–89 years of age). An online survey was designed to assess the participants' knowledge of fermentation, fermented foods, the consumption of fermented foods and awareness of the health benefits. Data were collected from March to June 2021 and analyzed using IBM SPSS 27.0.
Results: Compared with the youngest participants (< 21 years) knowledge of fermentation was higher in older individuals (p < 0.001). More than a half of the participants recognized the role of lactic acid bacteria and yeasts in fermentation process, however, only 18.3% of participants were aware of the role of the molds. Only 25.9% of the participants have become acquainted with fermented foods at home and 62.2% of them were aware of health benefits of fermented foods, but mostly on gastrointestinal health and the immune system.
Conclusions: As people today live predominantly in urban areas and incline towards westernized foods, they often lack the knowledge of fermentation and awareness regarding the nutritional value of fermented foods and their preparation. Steps should be taken to educate younger generations regarding the health benefits of fermented foods especially considering that most of them expressed their interest in learning more about the process.
Ključne besede: fermentation, fermented foods, health benefits, knowledge, microorganisms
Objavljeno v DKUM: 04.07.2024; Ogledov: 101; Prenosov: 10
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9. Anemia in children and adolescents with inflammatory bowel disease at the time of diagnosis and after 1 year of treatmentŽan Ferant, Maja Šikić Pogačar, Jernej Dolinšek, Dušanka Mičetić-Turk, 2015, izvirni znanstveni članek Ključne besede: anemija, kronična vnetna črevesna bolezen, otroci, adolescenti, prevalence
Objavljeno v DKUM: 11.04.2024; Ogledov: 208; Prenosov: 14
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