{"id":107776,"date":"2023-07-02T02:35:06","date_gmt":"2023-07-02T02:35:06","guid":{"rendered":"https:\/\/haberulus.net\/?p=107776"},"modified":"2023-07-02T02:35:06","modified_gmt":"2023-07-02T02:35:06","slug":"sagligimizi-iyi-bakterilere-borcluyuz","status":"publish","type":"post","link":"https:\/\/haberulus.net\/?p=107776","title":{"rendered":"Sa\u011fl\u0131\u011f\u0131m\u0131z\u0131 iyi bakterilere bor\u00e7luyuz"},"content":{"rendered":"

Ba\u011f\u0131rsak floras\u0131 di\u011fer ad\u0131yla mikrobiyota, ba\u011f\u0131rsaklarda bulunan canl\u0131 organizma b\u00fct\u00fcnl\u00fc\u011f\u00fcd\u00fcr. Bunlar iyi ve k\u00f6t\u00fc bakteriler olarak adland\u0131r\u0131l\u0131r ve kendi i\u00e7lerinde bir dengededir. V\u00fccutta 100 trilyon (yakla\u015f\u0131k 1,5 kilo) bakteri bulunur ve bu bakterilerin y\u00fczde 70’i ba\u011f\u0131rsaklardad\u0131r. \u201cBilimsel ara\u015ft\u0131rmalar bir\u00e7ok hastal\u0131\u011f\u0131n ba\u011f\u0131rsaklardaki iyi bakterilerin azalmas\u0131yla ortaya \u00e7\u0131kt\u0131\u011f\u0131n\u0131 g\u00f6steriyor\u201d diyen \u0130\u00e7 Hastal\u0131klar\u0131 Uzman\u0131 Prof. Dr. Osman Erk, ba\u011f\u0131rsak sa\u011fl\u0131\u011f\u0131m\u0131z\u0131n genel v\u00fccut sa\u011fl\u0131\u011f\u0131m\u0131za etkilerini \u015f\u00f6yle anlatt\u0131:<\/p>\n

\"\"<\/p>\n

Prof. Dr. Osman Erk<\/p>\n<\/div>\n

Bakteri dengesi \u00e7ok \u00f6nemli<\/span><\/b><\/p>\n

Ba\u011f\u0131rsaktaki mikroorganizmalar\u0131n hepsine birden ba\u011f\u0131rsak floras\u0131 ya da mikrobiyota ad\u0131 verilir. Ba\u011f\u0131rsak floras\u0131n\u0131n b\u00fcy\u00fck \u00e7o\u011funlu\u011fu (y\u00fczde 80) yararl\u0131 bakterilerden, y\u00fczde 20 kadar\u0131 potansiyel k\u00f6t\u00fc bakterilerden, maya ve mantarlardan olu\u015fur (E.coli, kandida gibi). Bu oran\u0131n k\u00f6t\u00fc bakteriler lehine de\u011fi\u015fmesi sa\u011fl\u0131\u011f\u0131m\u0131z\u0131 tehlikeye sokar. \u00c7\u00fcnk\u00fc ba\u011f\u0131rsaklar\u0131m\u0131zdaki iyi bakterilerin olu\u015fturdu\u011fu mikrobiyota ba\u011f\u0131rsak h\u00fccrelerinin \u00fczerinde bariyer olu\u015fturarak d\u0131\u015f \u00e7evreden gelen toksik maddelerin, yabanc\u0131 maddelerin ve bakterilerin v\u00fccuda zarar vermesini \u00f6nler. \u00d6zetle iyi bakteriler v\u00fccudun en \u00f6nemli g\u00fcvenlik bariyeridir. Bu bariyer bozulursa zararl\u0131 maddeler, k\u00f6t\u00fc bakteriler ve mantarlar v\u00fccuda ve kan dola\u015f\u0131m\u0131na girerek \u00e7e\u015fitli hastal\u0131klara yol a\u00e7ar.<\/p>\n

BU HASTALIKLARA D\u0130KKAT!<\/span><\/b><\/p>\n

Bilimsel ara\u015ft\u0131rmalara g\u00f6re ba\u011f\u0131rsaklar\u0131m\u0131zdaki k\u00f6t\u00fc bakterilerin say\u0131s\u0131 artt\u0131k\u00e7a baz\u0131 hastal\u0131klara yakalanma riskimiz de artar. \u0130\u015fte o hastal\u0131klar:<\/p>\n

S\u0131z\u0131nt\u0131l\u0131 ba\u011f\u0131rsak sendromu<\/span><\/b><\/p>\n

Yanl\u0131\u015f beslenme (fazla kalori alma, fazla \u015fekerli ve i\u015flenmi\u015f g\u0131da t\u00fcketmek), antibiyotikler, antiromatizmal ila\u00e7lar, kortizon t\u00fcr\u00fc ila\u00e7lar, a\u011fr\u0131 kesiciler ve kanser ila\u00e7lar\u0131 ba\u011f\u0131rsaklardaki iyi bakterilerle k\u00f6t\u00fc bakteriler aras\u0131ndaki dengeyi bozarak, iyi bakterilerin olu\u015fturdu\u011fu g\u00fcvenlik bariyerini zay\u0131flat\u0131r. Bu y\u00fczden hastal\u0131k yap\u0131c\u0131 mikroorganizmalar\u0131n ve toksik maddelerin v\u00fccuda giri\u015fine neden olabilir. Ba\u011f\u0131rsak ge\u00e7irgenli\u011finin bozuldu\u011fu bu duruma s\u0131z\u0131nt\u0131l\u0131 ba\u011f\u0131rsak sendromu denir. Bu durum genellikle iyi tan\u0131mlanamayan ba\u011f\u0131rsak \u015fikayetlerine, kar\u0131n a\u011fr\u0131s\u0131na, yorgunlu\u011fa, ba\u015f a\u011fr\u0131s\u0131na, alerjik reaksiyonlara ve romatizmal hastal\u0131klara neden olabilir.<\/p>\n

Obezite<\/span><\/b><\/p>\n

E\u015fit miktarda kalori t\u00fcketip, ayn\u0131 fiziksel aktivitede bulunan insanlar\u0131n farkl\u0131 kilolarda olmalar\u0131 bilinen bir husustur. Bu fark\u0131 yaratan ba\u011f\u0131rsaklarda bulunan bakterilerin say\u0131 ve cinsidir. Tah\u0131l, meyve, sebze ve baklagillerdeki kompleks karbonhidratlar\u0131 sindirebilme yetene\u011fine sahip iki b\u00fcy\u00fck iyi bakteri grubu i\u00e7inde yer alan firmicutes t\u00fcr\u00fc bakteriler kompleks karbonhidratlar\u0131 daha fazla basit \u015fekere d\u00f6n\u00fc\u015ft\u00fcrme yetene\u011fine sahiptir. Firmicutes bakteriler fazla ise daha fazla karbonhidrat sindirilir, emilir ve kilo al\u0131nm\u0131\u015f olur. Bakteriodes t\u00fcr\u00fc bakterilerin ise kompleks karbonhidratlar\u0131 sindirme yetene\u011fi daha azd\u0131r. Bir bireyde ne kadar \u00e7ok Bacteroides varsa, obezite ihtimali o kadar d\u00fc\u015f\u00fckt\u00fcr.<\/p>\n

Kanser<\/span><\/b><\/p>\n

Ba\u011f\u0131rsaklarda emilemeyen karbonhidrat ve liflerin ba\u011f\u0131rsak mikrofloras\u0131ndaki iyi bakteriler taraf\u0131ndan i\u015flenmesi sonucu ortaya \u00e7\u0131kan k\u0131sa zincirli ya\u011f asitleri ba\u011f\u0131rsak h\u00fccrelerinin beslenmesi, yenilenmesi \u00fczerinde olumlu etkiye sahiptir ve kal\u0131n ba\u011f\u0131rsaklarda kanser geli\u015fimini engelleyici etki g\u00f6stermektedir.<\/p>\n

Diyabet<\/span><\/b><\/p>\n

G\u00fcn\u00fcm\u00fczde\u00a0 k\u00f6t\u00fc bakterilerin diyabet olu\u015fumunda rol oynad\u0131\u011f\u0131na, ba\u011f\u0131rsaklardaki iyi bakterilerin artt\u0131k\u00e7a diyabet geli\u015fiminin engellendi\u011fine i\u015faret eden \u00e7ok say\u0131da bulgu mevcuttur. Bilim insanlar\u0131 bug\u00fcn ve gelecekte mikrobiyom-diyabet ili\u015fkisinin hastal\u0131\u011f\u0131n tedavisine yapaca\u011f\u0131 katk\u0131lar \u00fczerinde durmaktad\u0131r.<\/p>\n

Kalp ve damar hastal\u0131klar\u0131<\/span><\/b><\/p>\n

Kalp-damar hastal\u0131\u011f\u0131 olan ki\u015filerin kanlar\u0131nda y\u00fcksek oranda bulunan TMAO ad\u0131 verilen kimyasal maddenin ba\u011f\u0131rsak k\u00f6kenli oldu\u011fu anla\u015f\u0131lm\u0131\u015ft\u0131r. Bu nedenle ba\u011f\u0131rsaklarda bulunan mikroorganizmalar\u0131n say\u0131 ve t\u00fcr\u00fcn\u00fcn koroner kalp hastal\u0131klar\u0131na dahi yol a\u00e7abilece\u011fi d\u00fc\u015f\u00fcn\u00fclmektedir.<\/p>\n

Ba\u011f\u0131rsak sa\u011fl\u0131\u011f\u0131n\u0131 koruma yollar\u0131
<\/span><\/b><\/p>\n

Ba\u011f\u0131rsak sa\u011fl\u0131\u011f\u0131 i\u00e7in rafine karbonhidratlardan (un, \u015feker) fakir, az kalorili bir beslenme tarz\u0131; sebze ve meyvelerin a\u011f\u0131rl\u0131kl\u0131 oldu\u011fu bir diyet yap\u0131lmal\u0131d\u0131r. Tur\u015fu, yo\u011furt, ayran, kefir, peynir, boza, sirke gibi mayal\u0131 g\u0131dalar fazla miktarda probiyotik (iyi bakteri) i\u00e7erir. Tabii bu g\u0131dalar\u0131n do\u011fal olanlar\u0131 tercih edilmelidir. Prebiyotikler de mide ve ince ba\u011f\u0131rsaklardan hi\u00e7 sindirilmeden kal\u0131n ba\u011f\u0131rsa\u011fa ula\u015fan, orada bulunan yararl\u0131 bakterilerin geli\u015fmesi ve \u00fcremesini sa\u011flayan kompleks karbonhidratlard\u0131r. Yani probiyotiklerin besin kaynaklar\u0131d\u0131r. Yer elmas\u0131, hindiba k\u00f6k\u00fc, so\u011fan, sar\u0131msak, p\u0131rasa, enginar, ku\u015fkonmaz, muz gibi sebze ve meyveler prebiyotik g\u0131dalard\u0131r. Bunlar\u0131n dengeli bir bi\u00e7imde t\u00fcketilmesi ba\u011f\u0131rsak sa\u011fl\u0131\u011f\u0131 i\u00e7in \u00f6nemlidir.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ba\u011f\u0131rsaklar\u0131m\u0131zda bulunan iyi bakterilerin v\u00fccudumuzun en \u00f6nemli g\u00fcvenlik bariyeri oldu\u011funu belirten \u0130\u00e7 Hastal\u0131klar\u0131 Uzman\u0131 Prof. Dr. Osman Erk, \u2018\u2018\u00c7\u00fcnk\u00fc onlar k\u00f6t\u00fc bakterilerin ba\u011f\u0131rsak duvar\u0131ndan kana kar\u0131\u015fmas\u0131n\u0131 engelleyip; bizi obezite, diyabet, alerji ve kanser gibi hastal\u0131klardan korur\u2019\u2019 dedi.<\/p>\n","protected":false},"author":1,"featured_media":107777,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[30],"tags":[4527,13050,181,8442,3905],"class_list":["post-107776","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-saglik","tag-bagirsak","tag-bakteriler","tag-hastalik","tag-karbonhidrat","tag-sagligi"],"_links":{"self":[{"href":"https:\/\/haberulus.net\/index.php?rest_route=\/wp\/v2\/posts\/107776","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/haberulus.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/haberulus.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/haberulus.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/haberulus.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=107776"}],"version-history":[{"count":1,"href":"https:\/\/haberulus.net\/index.php?rest_route=\/wp\/v2\/posts\/107776\/revisions"}],"predecessor-version":[{"id":107778,"href":"https:\/\/haberulus.net\/index.php?rest_route=\/wp\/v2\/posts\/107776\/revisions\/107778"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/haberulus.net\/index.php?rest_route=\/wp\/v2\/media\/107777"}],"wp:attachment":[{"href":"https:\/\/haberulus.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=107776"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/haberulus.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=107776"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/haberulus.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=107776"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}