Nutrición y salud: implicaciones de la microbiota intestinal

• Autores: Mª de los Ángeles Calvo Torras
• Localización: Anales de la Real Academia de Doctores de España, ISSN 1138-2414, Vol. 3, Nº 2, 2018, págs. 201-212
• Idioma: español
• Títulos paralelos:
  • Nutrition and health: implications of the intestinal microbiota
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• Resumen
  • español

    El cuerpo humano posee diez veces más microbiota que células eucariotas constitutivas de sus propios tejidos, por ello los microorganismos de cada individuo se consideran parte integrante de los mismos y actualmente se llegan a considerar en su totalidad como un “órgano”. Se describen concentraciones muy elevadas de bacterias a nivel de la piel, de la cavidad oral y del tracto intestinal y urogenital, que desarrollan tres tipos de funciones básicas: metabólica o de bioconversión de alimentos; protectora del exterior o barrera y de interacción con el huésped, a través del sistema inmunológico. La microbiota se va adquiriendo de manera posterior al nacimiento. En una primera fase, las cepas aeróbicas y anaeróbicas facultativas, colonizan el tubo digestivo, entre ellas predominan las de Lactobacillus y Escherichia coliy se instaura, un microsistema en los que destaca una gran proliferación de bacterias anaeróbicas: Clostridium, Bacteroides y Bifidobacterium.Los probióticos, a su vez, son microorganismos vivos que pertenecen a la microbiota natural del hombre o del animal y se caracterizan por tener una mínima o nula capacidad patógena, así como por ejercer funciones favorables sobre la salud y el bienestar. La asociación, sin duda más conocida de probióticos con derivados lácteos fermentados, es la que corresponde a Lactobacillus delbrueckiisubespecie bulgaricusy Streptococcus thermophilus, tradicionalmente utilizada en la producción del yogur. El primer estudio que demostraba los efectos beneficiosos de los microorganismos que fermentaban los alimentos fue llevado a cabo por Ilya Metchnikoff en 1908, comprobó que estos microorganismos o sustancias producidas por ellos en alimentos fermentados (como el yogur) podían influir en el balance de la microbiota intestinal, y en parte, eran los responsables de la conocida longevidad de los habitantes de Bulgaria. Se aconseja el consumo de estos productos, en estados específicos, del individuo entre los que destacan: afecciones digestivas y diarreas, tanto por su fácil digestibilidad, como su efecto sobre elrestablecimiento de la microbiota intestinal.; disbacteriosis intestinal debida a tratamientos con antibióticos ya que éstos, provocan reducciones en la microbiota intestinal; personas poli-medicadas, en estados de inapetencia y convalecencia, ya que las leches fermentadas y especialmente el yogur es un alimento de buena aceptación y que puede aumentar las defensas. En general se considera que los probióticos tienen acción profiláctica y terapéutica permitiendo mejorar el estado de salud y la dinámica nutritiva. El probiótico destinado a consumo humano debería ser, en primer lugar, de origen humano, ya que algunas acciones de estos cultivos vivos son específicas para el huésped del que han sido aislados y deben sobrevivir en el tracto gastrointestinal y resistir las secreciones digestivas. Debe caracterizarse por su capacidad de adherencia al epitelio gastrointestinal para conseguir una colonización eficaz, y por lo tanto, ser capaces de: inhibir el crecimiento de bacterias patógenas y colaborar en el balance ecológico del organismo que podría verse afectado por la dieta, la administración de fármacos, la contaminación medioambiental, las condiciones de estrés, la disminución de las defensas inmunológicas y el envejecimiento natural.is that which corresponds to Lactobacillus delbrueckiisubsp. bulgaricusand Streptococcus thermophilus, traditionally used in the production of yogurt. The first study that demonstrated the beneficial effects of microorganisms that fermented food was carried out by Ilya Metchnikoff in 1908, found that these microorganisms or substances produced by them in fermented foods (such as yogurt) could influence the balance of the microbiota intestinal, and in part, were responsible for the known longevity of the inhabitants of Bulgaria. It is recommended the consumption of these products, in specific states, of the individual among which stand out: digestive affections and diarrhea, as much for its easy digestibility, as its effect on the reestablishment of intestinal microbiota; Intestinal dysbacteriosis due to antibiotic treatments since these cause reductions in the intestinal microbiota; Poly-medicated people, in states of inappetence and convalescence, since fermented milks and especially yogurt is a food of good acceptance and that can increase the defenses. In general it is considered that probiotics have prophylactic and therapeutic action allowing to improve the state of health and nutritional dynamics. The probiotic intended for human consumption should be, first of all, of human origin, since some actions of these live cultures are specific to the host from which they have been isolated and must survive in the gastrointestinal tract and resist digestive secretions. It must be characterized by its ability to adhere to the gastrointestinal epithelium to achieve effective colonization, and therefore, be able to: inhibit the growth of pathogenic bacteria and contribute to the ecological balance of the organism that could be affected by diet, administration of drugs, environmental pollution, stress conditions, decreased immunological defenses and natural aging.

  • English

    The human body has ten times more microbiota than eukaryotic cells constitutive of its own tissues, therefore the microorganisms of each individual are considered an integral part of them and nowadays they are considered in their entirety as an "organ". Very high concentrations of bacteria are described at the level of the skin, the oral cavity and the intestinal and urogenital tract, which develop three types of basic functions: Metabolic or food bioconversion; Protective of the exterior or barrier and Interaction with the host, through the immune system. The microbiota is acquired after birth. In a first phase, the facultative aerobic and anaerobic strains colonize the digestive tract, among which those of Lactobacillus and Escherichia colistand out and a micro-system is established, highlighting a great proliferation of anaerobic bacteria: Clostridium, Bacteroidesand Bifidobacterium. Probiotics, in turn, are live microorganisms that belong to the natural microbiota of man or animal and are characterized by having minimal or no pathogenic capacity, as well as by exercising favorable functions on health and well-being. The association, undoubtedly best known of probiotics with fermented milk derivatives, is that which corresponds to Lactobacillus delbrueckiisubsp. bulgaricusand Streptococcus thermophilus, traditionally used in the production of yogurt. The first study that demonstrated the beneficial effects of microorganisms that fermented food was carried out by Ilya Metchnikoff in 1908, found that these microorganisms or substances produced by them in fermented foods (such as yogurt) could influence the balance of the microbiota intestinal, and in part, were responsible for the known longevity of the inhabitants of Bulgaria. It is recommended the consumption of these products, in specific states, of the individual among which stand out: digestive affections and diarrhea, as much for its easy digestibility, as its effect on the reestablishment of intestinal microbiota; Intestinal dysbacteriosis due to antibiotic treatments since these cause reductions in the intestinal microbiota; Poly-medicated people, in states of inappetence and convalescence, since fermented milks and especially yogurt is a food of good acceptance and that can increase the defenses. In general it is considered that probiotics have prophylactic and therapeutic action allowing to improve the state of health and nutritional dynamics. The probiotic intended for human consumption should be, first of all, of human origin, since some actions of these live cultures are specific to the host from which they have been isolated and must survive in the gastrointestinal tract and resist digestive secretions. It must be characterized by its ability to adhere to the gastrointestinal epithelium to achieve effective colonization, and therefore, be able to: inhibit the growth of pathogenic bacteria and contribute to the ecological balance of the organism that could be affected by diet, administration of drugs, environmental pollution, stress conditions, decreased immunological defenses and natural aging.