Various terms used in research
and discussion of lactobacillus prepared or processed foods.
| acidophiline: |
metabolite produced by starter organisms
during fermentation, exhibits antibacterial properties.
p277. ( 6) |
| acidophilus
milk: |
acidophilus milk is a sour milk in
which L. acidophilus is the fermenting organism. p 292.
( 6) |
| autointoxication: |
process by which harmful microbes
in the intestine cause disease. p15. ( 3) |
| bioavailability
of nutrients: |
the efficiency of absorption and
utilization or retention of the nutrients that are present
in food. p33. ( 7) |
| carbohydrates: |
various types of sugar, starch, and
dietary fibers. p137. ( 3) |
| digestion: |
(1) the process of reducing large food
molecules into simpler compounds and, thereby, making
it possible for them to be absorbed from the digestive
tract into the bloodstream.
(2) splitting food molecules. p137. (3)
|
| enzymes: |
chemical compounds, made by cells,
which are responsible for chemical reactions carried
on by those cells. p137. ( 3) |
| fermentation: |
(1) derived from the Latin verb fervere,
to boil, thus describing the appearance of the action
of yeast on extracts of fruit or malted grain. The boiling
appearance is due to the production of carbon dioxide
bubbles caused by the anaerobic catabolism of the sugars
present in the extract. p1. (5)
(2) the chemical breakdown of carbohydrates (sugar,
starch, and fiber) by intestinal microbes resulting
in the production of hydrogen gas, carbon dioxide gas,
and various other products such as lactic acid, acetic
acid and alcohol. p137. (3)
|
| intestinal
flora: |
the various bacteria, yeast, and other
microscopic forms of life in the intestinal contents.
p137. (3)
|
| lumen: |
interior space of intestine. p138.
( 3) |
| microvilli: |
fingerlike projections normally present
on individual intestinal absorptive cells; normally,
digestive enzymes are embedded within microvilli but,
in many conditions, microvilli disappear along with
their digestive enzymes. p139. ( 3) |
| mucosa: |
the lining of the intestinal tract
which is formed by the intestinal cells and which comes
in contact with the contents of the intestinal tract.
p138. ( 3) |
| nisin: |
metabolite produced by starter organisms
during fermentation, exhibits antibacterial properties.
p277. ( 6) |
| nutrition: |
encompasses the provision of calories/energy,
protein, essential amino acids/peptides, essential fatty
acids, vitamins, and minerals via foods. p3. ( 6) |
| peristalsis: |
involuntary waves of muscular contraction
and relaxation which propel the contents of the intestine
forward. p139. ( 3) |
| probiotic: |
a live microbial feed which beneficially
affects the host animal by improving its intestinal
microbial balance. pp365-378. ( 2) |
| putrefaction: |
the chemical breakdown of proteins
by intestinal microbes resulting in the formation of
ammonia and other substances. p139. ( 3)
|
| refined
carbohydrate: |
a carbohydrate such as cornstarch
or white sugar which has been separated from substances
with which it is normally associated in the natural
or whole state. Refined carbohydrates usually have their
calories left intact but have lost most, if not all,
of the fiber, vitamins, and minerals found in the whole
foods from which they have been extracted. p139. ( 3)
|
| villi: |
fingerlike projections (forming hills
and valleys) which normally make up the absorptive surface
of the small intestine; they become flattened in various
conditions. p139. ( 3) |
| vitamins: |
substances present in small amounts
in natural foodstuffs (or supplements) which are essential
for cellular function and the lack of which in the diet
results in disease. The cells, with minor exceptions,
cannot make vitamins. p139. ( 3) |
