PREBIOTICS AND PROBIOTICS

Prebiotic are non digestible food substances that promote the growth of good bacteria like - bifidobacteria and lactic acid bacteria. Most of the prebiotics comprise of carbohydrates, specially oligosaccharides and soluble fibers. However there are certain non carbohydrate prebiotics also. There are short chain prebiotics (eg: oligofructose) and long chain prebiotics (eg: inulin). These prebiotics are fermented in the colon and this acts as an energy source for the bacteria to thrive. Dietary source of prebiotics are soyabeans, raw oats, raw chicory root, raw atrichoke etc. Prebiotics have potential effects on mineral absorption, immune effectiveness (breast milk contains oligosaccharides that helps development of proper immunity in infants), reduce risk of colon cancer, hypertension. Only caution to be exercised is that you should not be fooled by commercials proving that the food is prebiotic. Always remember -- Prebiotic are a component of the food and not the food itself.

Probiotics are live microorganisms like bifidobacteria and lactic acid bacteria. It is usually consumed in the form of fermented food like yogurt. Probiotics are available as dietary supplements (including capsules, tablets, and powders) and in dairy foods (such as yogurts with live active cultures). Although the FDA has not approved any health claims for probiotics, they are used for a variety of gastrointestinal conditions such as infectious diarrhea, diarrhea associated with using antibiotics, irritable bowel syndrome, and inflammatory bowel disease (e.g., ulcerative colitis and Crohn’s disease). Probiotics are also being used for preventing tooth decay and for preventing or treating other oral health problems such as gingivitis and periodontitis.

LABORATORY FINDINGS FOR JAUNDICE




SERUM ENZYMES              Prehepatic                        Hepatic                               Post-hepatic
1. Alkaline Phosphatase            Normal                   Increased slightly                   Increased significantly


2. Alanine Transaminase           Normal                  Increased significantly                Increased slightly

3. Aspartate Transaminase        Normal                  Increased significantly                Increased slightly

4. Gamma Glutamyl                  Normal                   Increased slightly                           Increased
    Transferase

HORMONE SIGNALLING


See the videos for better understanding of hormone signalling and then read your books.

Peptide hormone signalling:

Steroid hormone signalling:

Note: The videos are downloaded from youtube. You may also see the videos by clicking the links
Peptide hormone & Steroid hormone

INDIA AND BIOCHEMISTRY - FACT 1

What better way to start this series than giving the scientific explanation of our age old tradition of giving yogurt mixed with sugar before the beginning of any work. This is considered to be auspicious. Is it just another superstition or is there any scientific relevance to it?

There is a strong scientific base to it. Yogurt contains Lactobacillus which is considered as beneficial bacteria for our gut microenviroment (colon). Basically, the bacteria in yogurt seems to deactivate harmful substances (such as nitrates and nitrites before they are converted to nitrosamines) before they can become carcinogenic.The sugar is mixed to provide energy source for the bacteria to grow. This was the best form of probiotics are ancestors formulated. A splendid mixture of biochemistry, microbiology and fermentation. 

So basically that teaspoon of yogurt is not just for auspicious reasons but to keep your gut healthy all day so that you are able to do your work without any ailments. All medical professionals will agree with the saying "You're only as healthy as your colon." 

So go ahead and lap that teaspoon of "Dahi shakkar" for all the scientific reasons and more importantly for the fact that is filled with motherly love and prayers that her child succeed in all that they do. "Cho Sweet" 

INDIA AND BIOCHEMISTRY

Before your minds set trotting or you start to scratch your head in wonderment about the connection of India and biochemistry. Let me tell you our traditions and biochemistry share an ancient relation, which are hidden because we were ignorant of our ancient science and ran after modernized format of science.

A few examples will illustrate this to you more clearly. Long before the discovery of nine planets, we have worshipped them as “Navagrahas”. We had discovered the “Nakshatras” or the constellations long before the others realized it existed. Our astronomy, medical sciences, physics, chemistry or biology is highly advanced in all senses, and yet, to our dismay we are tagged as a developing nation.

Sadly we are to busy labeling our tradition as superstition, to appear modern on the global platform. It’s high time we stop neglecting our scriptures and ancient science. I will keep trying to give you the scientific reasons of our beliefs. Keep following my series “India and Biochem” and even you say in exhilaration that you are proud to be an INDIAN.

FACTORS AFFECTING CALCIUM ABSORPTION:

Factors increasing absorption :
1. Vitamin D - induces the synthesis of calbindin (carrier protein for Ca) in the intestinal epithelial cells, thus increasing Ca absorption.
2. Parathyroid hormone - it increases Ca transport across the membrane of intestinal cells.
3 Acidity - Ca is more soluble and absorbed in acidic medium.
4. Lactose - it favors absorption in infants. Lactose is acted upon by intestinal microbial flora to form acid which causes lowering of pH which makes calcium more soluble.
5. Need for calcium - efficiency of calcium absorption increases according to body demands.During pregnancy, lactation and adolescence calcium absorption efficiency increases by 50%.
6. Amino acids - Lysine and arginine increases Ca absorption.

Factors decreasing absorption: 
1. Oxalic acid - It is present in vegetables. It combines with Ca to form insoluble complex calcium oxalate which cannot be absorbed.
2. Phytic acid - It is a hexaphosphate of inositol which is present in cereals. Fermentation and cooking reduces the phytate content. It is primarily found in the outer coat of cereals.
3. Malabsorption - eg: steatorrhoea. The fatty acids are not absorbed. This forms insoluble calcium salts of fatty acids.
4. Phosphate - When present in high amount it causes precipitation of calcium in the form of calcium phosphate.
Ideal ratio of Ca: P is 1:2 to 2:1.
5. Laxatives- they decrease the transit time for passage of food through intestinal tract. Thus reducing time for absorption.
6. Caffeine , drugs like anticoagulants, cortisone and thyroxine reduce calcium absorption.

CRITERIA FOR THE DIAGNOSIS OF DIABETES


In a patient accompanied with classic symptoms of hyperglycemia:

1. Random plasma glucose >= 200 mg/dl (11.1mmol/l)
                                  OR
2. Fasting blood glucose >= 126 mg/dl (7.0 mmol/l)
                                  OR
3. 2-hour plasma glucose >= 200 mg/dl (11.1mmol/l)
                                 OR
4. Hb A1C >= 6.5%.