Fermenti lattici, quando prenderli e a cosa servono?

Sentiamo spesso parlare di fermenti lattici, soprattutto per regolarizzare la flora intestinale (che risiede nell’ultimo tratto dell’intestino, il Colon). Ma che cosa sono realmente? Sono batteri lattici, ovvero un gruppo di microrganismi vivi capaci di convertire il lattosio in acido lattico, grazie all’enzima beta-galattosidasi. I fermenti sono in grado di compiere una serie di processi che interessano i resti della digestione, migliorandola.

I fermenti lattici sono davvero numerosi, ma quelli capaci di svolgere questo ruolo, di primaria importanze per l’uomo, non sono realmente molti. Le famiglie più conosciute sono Lactobacillus, Lactococcus, Leuconostoc, Pediococcusm e Streptococcus.

Fermenti lattici probiotici

Il tipo di fermento più conosciuto è quello dei probiotici e sono in grado di arrivare nell’intestino, ancora vivi, e migliorarne ed equilibrarne le funzioni, rinforzare le difese immunitarie. Inoltre, prevengono le infezioni, l’alitosi, la diarrea, la stipsi, il meteorismo e i dolori addominali. Questo tipo di fermento aderisce, di solito, agli enterociti che compongono la mucosa intestinale e bloccano la proliferazione di ceppi batterici patogeni. I probiotici più famosi sono LC1, Lactobacillus gasseri, Lactobacillus Casei e Bifidobacterium. È importante, inoltre, ricordare che i probiotici non sono dei farmaci, ma alimenti che si affiancano all’alimentazione quotidiana. Alcuni studi scientifici sostengono che l’assunzione può essere regolarizzata a piacere: si possono fatti prendere a seguito di un disturbo preciso o anche tutti i giorni, perché sono in grado di mantenere alto il livello dei batteri benefici nell’intestino.

Prebiotici

Spesso si parla di probiotici e prebiotici come fossero la stessa cosa, in realtà, sono due sostanze totalmente diverse. I prebiotici sono fibre alimentari, che spesso si aggiungono ai cibi per migliorare l’azione dei fermenti lattici. Contengono soprattutto sostanze oligosaccaridi, sono considerati non digeribili e in grado di essere metabolizzati dai batteri e di favorirne la crescita. I più famosi sono l’inulina e i frutto-oligosaccaridi (FOS): l’intestino ha il compito di demolire queste fibre favorendo la riproduzione dei batteri probiotici. L’utilizzo di queste sostanze fa molto bene alla salute del corpo. Secondo alcuni studi riducono i livelli dei trigliceridi, aiutano il dimagrimento e contrastano quello che in gergo comune viene chiamato fegato grasso.

Nutraceutici

La parola nutraceutici rappresenta una famiglia, ancor più grande, in grado di racchiudere le sostanze che abbiamo precedentemente descritto. Fonde in un unico concetto: farmaceutica e nutrizione e racchiude tutti quegli alimenti chiamati funzionali, ovvero in grado di affiancare una terapia farmacologica, perché contenenti vitamine, antiossidanti, acidi grassi (omega 3) ma anche fibre o fermenti lattici. Di solito non forniscono calorie, sono ipoallergici (ovvero è difficile che possano causare allergie) e hanno proprietà curative certificate. Possono essere assunti nella dieta o attraverso gli alimenti funzionali (per esempio un cibo addizionato con una sostanza benefica) o con i classici integratori.

Yogurt bianco

In tutto questo lo yogurt classico che ruolo ha? Lo yogurt contiene fermenti lattici di due tipi L. bulgaricus e Streptococcus thermophilus, capaci di lavorare in sinergia. Questi due batteri producono acido lattico, ma favoriscono anche la sintesi delle vitamine del gruppo B e K, inoltre, aiutano l’assorbimento intestinale di calcio, fosforo e magnesio. È chiaro quindi, che se si desidera potenziare di fermenti lattici la propria dieta, è possibile assumere un integratore o consumare yogurt naturale, che costa poco, si può comprare o anche fare tranquillamente a casa propria. Si ricorda che, perché lo yogurt sia davvero importante per la flora batterica, va consumato freschissimo, perché con il passare del tempo i fermenti lattici vivi muoiono. In commercio esistono yogurt con fermenti probiotici diversi da quelli contenuti per natura e ricordiamo che ogni ceppo di appartenenza ha proprie caratteristiche e proprie funzioni. Fate quindi attenzione, qualsiasi prodotto stiate acquistando che sulla confezione sia specificata la specie e magari anche l’indicazione terapeutica, altrimenti chiedete informazioni prima di assumerlo.

Photo Credit|ThinkStock

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