Mycobacteria cause. Useful and not so bacteria and substances in food. How disease-causing microbes enter food

In addition to vitamins, minerals and acids, there are a number of substances that are needed or, on the contrary, not needed by a person to maintain health. We will talk about such substances (lacto- and bifidobacteria, probiotics and prebiotics, alkaloids, GMOs, soybeans and aphrodisiacs) in this article.

Lactobacillus

The intestinal mucosa of any person is a habitat for a huge number of different types of bacteria that can harm the body or, on the contrary, benefit. Beneficial bacteria include lactobacilli (or lactobacilli), which enter the body mainly from fermented milk products.

By the way, it is lactobacilli that are the first microorganisms that a newborn encounters in his life: passing through the birth canal, the baby receives these beneficial microbes from the mother.

The benefits of lactobacilli

Transformation of lactose, which is contained in the whole product, directly into lactic acid, which provides favorable conditions for complete digestion of food.
Prevention of the development of intestinal diseases. The fact is that lactobacilli produce substances with pronounced antibiotic properties that suppress the growth of putrefactive bacteria.
Reducing the risk of developing cancer. So, lactobacilli inhibit the functions of enzymes that affect the formation and reproduction of cancer cells.
Strengthening immunity by synthesizing vitamin K, thiamine, riboflavin, iron, calcium, selenium and iodine.
Improving metabolism and metabolic processes.

BUT! One should not attribute miraculous properties to lactobacilli, remembering that products containing these bacteria are only an auxiliary measure in the treatment of diseases of the digestive system and dysbiosis.

What foods contain lactobacilli?

Lactobacilli provoke lactic acid fermentation, due to which they are widely used in the production of fermented milk products.

The maximum amount of lactobacilli is found in the following fermented milk products:

yoghurts;
kefir;
fermented baked milk;
soft cheeses;
curdled milk;
cottage cheese;
sour cream.

Probiotics

Probiotics are microorganisms beneficial to human health. Live microorganisms (namely, lactic acid bacteria, bifidobacteria and yeast) present in the intestines of a healthy person are considered probiotics.

Normally, the human body should contain about 1 - 1.5 kg of probiotics (it is this amount that ensures the full functioning of not only the systems and organs, but also the immune system). But the realities are far from the norm: in fact, in the human body there is about one tenth of the established norm of probiotics, while in many people almost all healthy microflora is completely replaced by pathogenic ones.

The benefits of probiotics

Strengthening the immune system.
Synthesis of vitamins K and B.
Improving digestion.
Neutralization of toxins and pathogenic bacteria.
Neutralization of the harmful effects of antibiotics on the body.
Elimination and treatment of diarrhea.
Reducing the manifestations of allergies.
Elimination of inflammation.
Maintaining normal metabolism.
Fighting infections.
Improving the condition of the skin.

What foods contain probiotics?

One of the main sources of probiotics is yogurt, which can help cope with diarrhea, flatulence, and other digestive disorders.

In addition to yogurt, probiotics are found in foods such as:

soft cheeses;
kefir;
curdled milk;
fermented baked milk;
cottage cheese;
miso soup (miso is a fermented soybean product);
tofu (or soy cheese);
sauerkraut;
pickles and tomatoes;
sourdough bread;
artichokes;
onion;
pickled apples;
leek;
banana.

Important! The effectiveness of probiotics increases significantly when used simultaneously with prebiotics, which are not digested in the intestine, but create a favorable environment for both the growth and the vital activity of healthy intestinal microflora.

Prebiotics

Prebiotics are the remnants of nutrients that are not digested by gastric enzymes, as a result of which they are not absorbed in the upper parts of the gastrointestinal tract, but go to the lower ones, where probiotics "feed" on them, which has a beneficial effect on the work of not only the intestines, but also the whole organism.

Benefits of prebiotics

Strengthening the immune system.
Strengthening intestinal motility.
Elimination of constipation.
Improving the effectiveness of probiotics.

What foods contain prebiotics?

Food Sources of Prebiotics:

chicory root;
Jerusalem artichoke in its raw form;
dandelion greens;
garlic;
onion;
leek;
raw asparagus;
raw wheat bran;
bananas;
wheat flour;
cornflakes;
oat groats;
beer;
Strawberry.

Bifidobacteria

Bifidobacteria are found in the body in large quantities (for example, during breastfeeding, bifidobacteria make up about 80 - 90 percent of the normal intestinal flora of children). Moreover, most of them are concentrated in the large intestine, being the basis of its parietal, as well as cavity microflora. With the help of bifidobacteria, the reproduction and spread of both putrefactive and pathogenic microbes in the body is suppressed.

The benefits of bifidobacteria

Reducing the risk of developing various allergic reactions.
Restoration of intestinal microflora.
Prevention of the development of dysbiosis.
Reducing cholesterol levels.
Restoration of the liver and kidneys.
Reducing the risk of developing cancer.
Digestion normalization.
Stimulation of intestinal motility.
Promote the synthesis and absorption of vitamins and amino acids.
Strengthening the immune system.
Prevention of the development of constipation and flatulence.
Suppression of the action of carcinogens.

What foods contain bifidobacteria?

Important! Products containing bifidobacteria are characterized by rather high dietary properties, since they contain a number of biologically active compounds, including amino acids, fatty acids, vital enzymes, and antibiotic substances, not to mention micro- and macroelements.

But it is important to use this truly healing product correctly.

Firstly, kefir should not be drunk cold or warm (this drink should be at room temperature).

Secondly, kefir is consumed in small sips.

Alkaloids

Alkaloids are organic substances that contain nitrogen.

There are a huge amount of such substances in nature, they have different chemical formulas and affect the human body in different ways. Most alkaloids have a bitter taste. Alkaloids are produced by the breakdown of amino acids.

The benefits of alkaloids

Elimination of pain syndrome.
Removal of spasms.
Promoting a quick stop of bleeding.
Lowering blood pressure.
Calming the nervous system.
Protection of the body from the action of pathogens.
Inhibition of the development of neoplasms in the body.
Elimination of symptoms of intoxication.

Important! There are alkaloids that are dispensed exclusively as prescribed by a doctor, since they are drugs or dangerous poisons (such alkaloids include, for example, morphine and cocaine).

What foods contain alkaloids?

In addition to plants, alkaloids are present in some types of fungi and in marine organisms.

Interesting fact! A unique alkaloid produced by tropical frogs. And in the human body, substances are also produced that are similar in their chemical properties to alkaloids (we are talking about serotonin and adrenaline, which in some sources are called alkaloids, which is not a mistake).

Caffeine

The alkaloid caffeine belongs to the class of mild and non-aggressive stimulants that increase brain activity.

The benefits of caffeine

Stimulating the work of the heart.
Increased physical and mental activity.
Stimulating the work of the nervous system.
Promote the production of acid by the stomach, which significantly improves the digestion process.
Narrowing of blood vessels.
Increased urination.
Relief of headaches, which has found application in the treatment of migraines.
Breathing stimulation.
Elimination of drowsiness.
Increased blood pressure.

Important! With prolonged and regular use of caffeine, a disease called "theism" (or "caffeinism") may develop. This disease is a mental dependence on caffeine and is manifested by the following symptoms:

nervousness;
irritability;
unreasonable concern;
trembling in the body;
twitching of muscles;
insomnia;
headaches;
heart palpitations.

Important! Caffeine and other CNS stimulants should not be taken in the following conditions:

excessive excitability;
insomnia;
diseases of the cardiovascular system;
severe hypertension;
atherosclerosis;
polycystic.

Important! Caffeine consumption leads to increased bone loss of minerals.

What foods contain caffeine?

Caffeine is found in more than 60 types of plants and products used as food additives, as well as components for various medications.

But the most common of them are the following:

a coffee tree;
guarana;
mate;
cocoa;
cola nuts.

Interesting fact! White chocolate does not contain caffeine.

Nicotine

The alkaloid nicotine is found in plants from the Solanaceae family (mainly in tobacco and makhorka), while the biosynthesis of this substance occurs in the roots, while it accumulates in the leaves.

The history of the spread of nicotine is interesting. So, the French ambassador Jean Nico, who served at the royal court of Portugal, sent dried leaves and tobacco seeds to the French queen Catherine de 'Medici, who suffered from migraines. To get rid of migraines, Jean Nico recommended putting dry tobacco leaves crushed to a powdery state into the nose. Subsequently, tobacco was grown by order of Catherine de Medici in the gardens.

The use of nicotine increases the concentration of adrenaline in the blood, which leads to an increase in blood pressure, a faster heart rate, a significant increase in respiration rate and an increase in blood glucose levels.

Nicotine also increases dopamine levels, which stimulates the brain's pleasure centers. In turn, such pleasure centers are responsible for the pain threshold.

Nicotine is a toxic substance, but when consumed in small doses (for example, when smoking tobacco), this alkaloid acts as a psychostimulant.

However, nicotine brings more harm to the body than benefits: for example, nicotine suppresses appetite, which leads to a decrease in body weight.

Important! Long-term and repeated consumption of nicotine leads to the development of physical and mental addictions, which are difficult to get rid of.

In addition, the constant use of nicotine can provoke the following diseases and dysfunctions:

hyperglycemia;
arterial hypertension;
atherosclerosis;
tachycardia;
arrhythmia;
angina pectoris;
ischemia;
heart failure;
heart attack;
cancer of the lungs, tongue and larynx;
gingivitis;
stomatitis.

What foods contain nicotine?

As mentioned above, the highest nicotine content is found in plants from the Solanaceae family.

But this alkaloid is also present in eggplant, cauliflower, potatoes, tomatoes (tomato juice is especially rich in nicotine).

This begs a very reasonable question: how much vegetables do you need to consume to replace one cigarette?

One cigarette contains 10 mg of nicotine, while most of this alkaloid is destroyed during the smoldering of a lit cigarette (thus, smoking a cigarette, a person receives about 0.5 - 3 mg of nicotine). To replenish such a volume of nicotine, you will have to eat 5 kg of eggplants, at least 12 kg of young potatoes and drink about 10 liters of tomato juice.

Output: it is simply impossible to fully switch to vegetable sources of nicotine, although they can still provide some assistance in getting rid of such a bad habit as tobacco smoking.

Alcohol

Speaking of substances that slowly but surely destroy our body, one cannot but say about alcoholic beverages.

I would like to note right away that alcohol in small quantities is not only not harmful to health, but also useful, since it helps to lower cholesterol, prevents blood clots, dilates blood vessels, and also increases blood circulation. As a result, the risk of developing cardiovascular diseases is reduced. In this case, it is advisable to give preference to red wine, the daily norm of which is no more than two glasses.

But excessive consumption of alcohol (including beer, liqueurs and vermouth) leads to disruption of the body as a whole, because alcohol does not act selectively, it damages the body almost instantly, and in all directions at once.

While the liver is trying to cope with ethanol, some of the already absorbed alcohol negatively affects the functions of the brain, as well as the cardiovascular system. But that's not all: at the same time, the functioning of the stomach, pancreas, and intestines is disrupted. Often, the complex of damaging factors is so extensive that it can provoke severe alcohol intoxication, which leads to death or severe disability.

I wanted to debunk several myths about alcohol.

Alcohol helps keep you warm

To get warm, it is enough to drink 50 g of vodka or brandy (as you know, alcohol dilates blood vessels and normalizes the blood supply to internal organs). But subsequent doses will increase blood flow only in the skin, which will make it redden and a pleasant sensation of warmth will appear. But this feeling will quickly disappear, because with subsequent doses of alcohol, heat transfer will also increase, that is, the body will cool down even faster.

Alcohol increases appetite

And this is so, and only 25 g of a strong alcoholic drink is enough to whet the appetite. In this case, alcohol is drunk half an hour - an hour before meals.

Alcohol Fights Stress Effectively

Alcohol helps to relax after a hard week of work, but 50 ml of brandy or a glass of wine is enough for such relaxation. But after the first 50 ml, the mood improves, I want to continue the "banquet". As a result, it becomes even sadder, and a short feeling of celebration and euphoria is replaced by a feeling of hopelessness.

Alcohol helps lower blood pressure

A small dose of alcohol (for example, 100 ml of dry red wine) can really weaken the tone of the vascular wall, but alcohol increases the heart rate. In summary: the more you drink, the higher your blood pressure.

High-quality alcohol is not harmful to health

Any alcoholic drink, without exception, poisons the body. The only question is that cheap alcohol does not go through the proper degree of purification, therefore it contains so-called fusel oils, which multiply the toxic effect of alcohol.

Beer is not alcohol

This statement has no right to exist, since beer (albeit in small quantities) contains alcohol.

Alcohol contains no calories

Contains, and a very large amount. And the stronger the drink, the more high-calorie it is.

Alcohol is not washed down, but eaten

Many are of the opinion that alcohol should be taken with a snack, without even suspecting that there is a difference between the appetizer and the appetizer. So, cold snacks (like juices, fruit drinks and compotes) very poorly neutralize alcohol, which is quickly absorbed into the blood. But hot and fatty foods, on the contrary, suppress the absorption of ethanol, thereby reducing the severity of intoxication. Therefore, it is better to have a snack with hot snacks.

What foods contain alcohol?

Interesting fact! We associate the word "alcohol" with a liquid obtained by fermentation. But there are products in which alcohol is present in the form of fructose, which directly in the body enters the fermentation process, thereby forming alcohol in the blood.

Foods and drinks containing alcohol (alcohol):

all alcoholic and low alcohol drinks;
kvass;
kumis (oriental drink);
kefir;
yogurt;
curdled milk;
fruit juices (the fact is that in the manufacture of juices a special concentrate is often used, the basis of which is alcohol);
chocolate;
lollipops;
cakes;
bananas (especially overripe);
sour cabbage;
apples;
grape;
citrus;
sour cream;
black bread.

Yeast

If we are already talking about fermentation products, then we cannot but pay attention to yeast, the benefits and dangers of which we will talk about below.

Yeast is a protein product that contains live cultures, microorganisms, and bacteria. The proteins that are included in their composition are perfectly absorbed by the body, not inferior in quality to the proteins that enter the body with meat, milk or fish.

Yeast is rightfully considered the richest source of mineral elements, as well as amino acids and vitamins (potassium and phosphorus, magnesium and calcium, iron and folic acid, B vitamins, methionine and lecithin).

Yeast benefits

Maintaining an optimal balance of intestinal microflora.
Accelerating the healing of wounds and burns (thanks to this property, yeast is used for skin diseases).
Improving the secretion of the glands of the stomach.
Improvement of the intestinal absorption capacity, which has found application in the treatment of ulcers, gastritis, colitis and enterocolitis.
Strengthening the immune system.
Reducing cholesterol levels.
Relief of pain in neuritis.
Increased physical activity and performance.
Improving overall tone and well-being.
Increased appetite.
Activating the work of the pancreas.
Improving the absorption of food.
Normalization of metabolic processes.
Promote the elimination of toxins.
Strengthening nails and hair.

But! Not all yeast is created equal. The fact is that baker's yeast in the process of baking baked goods enters into capsules from gluten. Already in the intestine, yeast is released from such capsules, starting to harm the body, damaging the mucous membrane and disrupting the intestinal microflora. Moreover, getting into the blood plasma, such yeast absorbs vitamins, trace elements and proteins that are vital for the normal functioning of the human body. At the same time, the yeast begins to release its waste products, which are toxins.

Such a large-scale "activity" of yeast leads to intoxication and weakening of the immune system, and this is fraught with chronic diseases and the development of tumor processes.

Output! Live baker's yeast should be avoided!

Important! Yeast products are not recommended for individual intolerance, kidney disease and gout.

What foods contain yeast?

Soy

Soy is an annual herb from the legume family.

Soy is famous for its high content of complete protein, B vitamins, as well as iron, calcium and essential fatty acids. This cholesterol-free product has a flavor profile that allows you to make the widest variety of meat and dairy products from soy.

Today, there is a lot of controversy regarding the benefits and harms of soybeans. I would like to note right away that only natural soy is useful, which, in terms of the amount of protein contained in it, surpasses such products as fish, eggs, meat (moreover, soy proteins are absorbed by 90 percent, which cannot be said about animal proteins).

Soy benefits

Maintaining the beauty of skin and hair.
Protection of the body from the negative effects of the environment.
Regulation of cholesterol levels.
Reducing the risk of developing heart and vascular diseases.
Improving kidney function in diabetes.
Normalization of fat metabolism.
Promote weight loss.
Strengthening the immune system.
Normalization of metabolism.
Improving the functioning of brain cells.
Strengthening the nervous system.
Binding and excretion of radionuclides and heavy metal ions from the body.

Soybean harm

Hormonal imbalance.
Suppression of the functions of the endocrine system (especially for children).
Increased risk of miscarriage.
Cerebral circulation disorder.
Increased risk of developing Alzheimer's disease.

But such harm to the body is caused by the use of genetically modified soy, which today is present in a large number of products that we use every day.

What foods contain soy?

Food Sources of Soy:

miso (thick soybean paste);
natto (boiled soybean seeds);
soy flour;
soybean oil;
soy milk;
soy meat (prepared on the basis of fat-free soy flour);
soy sauce;
pace;
tofu;
yuba (dried foam removed from the surface of soy milk).

If we talk about genetically modified soybeans, then it is present in sausages, semi-finished meat products (dumplings, ravioli, pancakes with meat), dairy drinks, mayonnaise, margarine, pasta, chocolate, sweets and even in baby food. The presence of soy in the product is evidenced by the marking on the E479 and E322 label.

GMO

GMOs (or genetically modified organisms) contain a foreign gene that has been artificially implanted through genetic engineering techniques.

Why is such a purposeful change in the genotype of an organism necessary?

Everything is very simple. First, the population of the planet Earth is rapidly increasing, and, therefore, the problem of hunger is becoming urgent.

Secondly, with the help of genetic engineering, new plant varieties are created that are resistant to adverse environmental conditions and pests. In addition, artificially bred plants have the best growth and taste qualities (not to mention the accelerated growth and high productivity of such plants).

But not everything is so simple, because in the course of selection, the natural course of life is disrupted, which at the simplest level significantly harms the food chain. As a result, today we use orange carrots, although this product was originally purple, and hundreds of species of many vegetables and fruits have disappeared from the face of the earth in the process of modification.

Thus, on the one hand, we have the opportunity to eat beautiful and juicy vegetables and fruits, and, on the other hand, agricultural crops are gradually turning from a storehouse of vitamins and nutrients into "empty" products.

Finally, the third reason why GMOs confidently "walk" the planet is a benefit, both for breeders and for farmers who, growing GMOs (genetically modified products), do not suffer losses due to a poor harvest or a total pestilence of animals.

So is it harmful or beneficial to use and use GMOs? Let's try to understand this issue.

And let's start with the fact that the transgene itself, used by a person, does not cause serious harm to his health, since it is not able to independently integrate into the human genetic code. But while such a gene "walks" through the body, it provokes the synthesis of proteins, which is fraught with severe allergies. And this is just the tip of the iceberg.

The harm of GMOs

Decreased immunity.
Disruption of the gastric mucosa.
Metabolic disease.
Increased risk of developing cancer (transgenes, integrating into the gene apparatus of microorganisms in the intestine, lead to mutations, which provoke the development of cancer cells).
Infertility (in the course of studies conducted on animals, it was found that frequent use of OAB leads to the inability to conceive a child).
Development of antibiotic-resistant intestinal microflora.

What foods contain GMOs?

Products containing GMOs are conventionally divided into three categories:

Products containing GM ingredients (we are talking about transgenic corn and soybeans). Such protein enhancing additives are used to improve the structure, taste and color of the product.
Products of processing of transgenic raw materials. These include bean curd and milk, chips, and cornflakes and tomato paste.
Transgenic foods that are directly consumed in food.

But how can one determine the presence of GMOs in a particular product (especially if we take into account the fact that today practically every one of them bears the “Non-GMO” label)?

First of all, you must carefully read the label on the purchased product. If there is a mark on the label that the product is made in the USA, and it contains soy, corn, rapeseed or potatoes, then there is a high probability that GM components were used in its production (it is GMO that is the main reason that today 70 percent of Americans are diagnosed with allergies).

Here is a list of E-additives that indicate the content of GMOs or their derivatives in the product: 322, 101 and 101A, 150 and 415, 153 and 160d, 161c and 308-9, 471 and 472a, 473 and 475, 476b and 477, 479a and 570, 572 and 573, 620 and 621, 622 and 633, 624 and 625, 951.

Of particular note is the presence of sweeteners such as aspartame, aspasvit and aspamix in the product, which can be produced by the GM bacteria. These substances are banned in a number of countries because they can provoke loss of consciousness syndrome. Aspartame, for example, is found in soda, chewing gum, diet sodas, and ketchup.

A list of foods that often contain GMOs:

soy and offal;
corn and offal (flour, cereals, popcorn, corn oil, chips, starch);
tomatoes and offal;
potatoes and offal;
zucchini and offal;
sugar beets and offal;
wheat and offal;
rice and offal;
carrots and offal;

Important! It is useful to know "by sight" not only products containing GMOs, but also their manufacturers, including:

Kelloggs (Kellogs) - specializes in the production of breakfast cereals and corn flakes.
Nestle is a well-known manufacturer of chocolate, coffee and baby food.
Heinz - produces baby food, ketchups, sauces.
Hersheys (Hershis) - a manufacturer of chocolate and soft drinks.
Coca-Cola, Mars (Mars), PepsiCo and McDonalds - as they say, these companies do not need advertising.
Danon (Danone) - the main direction of this company is the production of yoghurts, kefir, cottage cheese, baby food.
Similac (Similak) - manufacturer of baby food.
Cadbury (Cadbury) - sells chocolate and cocoa.

Aphrodisiacs

Aphrodisiacs are substances that increase vitality in general and sex drive in particular. They got their name in honor of the Greek goddess of beauty and love Aphrodite. And the very word "aphrodisiac" is translated from Greek as "love pleasure".

Aphrodisiacs not only increase potency, but also contribute to the elimination of frigidity, they prevent premature ejaculation, and also increase the duration of intercourse.

What is the secret of the love properties of aphrodisiacs?

At first, most of the aphrodisiacs have a high nutritional value and contain many vitamins and minerals, and this contributes not only to the correct metabolism, but also to the rapid recovery of strength.

Secondly, some aphrodisiacs contain enzymes that are similar in properties to human sex hormones (there are aphrodisiacs containing substances that promote the production of sex hormones by the body itself).

Thirdly, natural aphrodisiacs enhance the formation of endorphins (hormones of happiness), which, as you know, exacerbate sexual desire, enhance erotic fantasies, make a person relaxed and happy.

What foods contain aphrodisiacs?

Shrimps, oysters, caviar

Avocado

This fruit contains many vitamins and natural hormones that increase potency, especially in men.

Nuts

They saturate the body without burdening the stomach, so the energy will be spent on getting pleasure from love delights, and not on the process of digesting food.

Chocolate

Dark chocolate is the best activator for women, because it contains caffeine and theobromine (these substances awaken erotic feelings by promoting the production of female hormones). It is also interesting that the very smell of chocolate provokes the production of endorphins.

Onion and garlic

Yes Yes Yes! These foul-smelling vegetables have a beneficial effect on libido.

Spices

Cardamom, fennel, dill, anise, red pepper, curry invigorate, cinnamon, ginger, improve blood circulation, stimulate blood flow to the genitals.

Strawberry

This delicious and beautiful berry contains endorphins that improve mood and sharpen the senses.

Oatmeal

Oatmeal has been shown to be able to regulate sex drive, while in men this product regulates spermatogenesis and increases the concentration of testosterone in the blood.

Dates

This fruit, rightly considered the sweetest on planet Earth, enhances sexual stamina due to its high content of fructose, glucose, and carbohydrates.

Honey

Increases sexual desire due to the fact that it contains a large amount of boron, which improves mood and promotes the appearance of sexual desire.

Important! All aphrodisiac foods should be eaten fresh. They should not be subjected to prolonged heat treatment (it is advisable not to salt such products). But the use of carbohydrates, alcoholic beverages, fatty and fried foods should be reduced to a minimum, since they suppress sexual desire.

Food Sources of Aphrodisiacs:

game meat;
cereals;
legumes;
sauerkraut;
flax seeds;
grenades;
apples;
wine;
celery;
asparagus;
raisin;
bananas;
dried apricots;
mango;
melon;
passion fruit;
Cherry;
eggs.

Plant aphrodisiacs:

bergamot;
geranium;
ylang-ylang;
vanilla;
yohimbe (this aphrodisiac is made from the bark of an African tree);
pumpkin seeds;
sagebrush;
ginseng root;
St. John's wort;
ginkgo biloba.

Acid-resistant mycobacteria, numbering hundreds of different species, are widespread in nature: they are found in soil, water, plants, humans and animals, etc.

Common, uniting them features are the morphology of bacteria, relatively slow growth and resistance to chemical and physical influences; the latter property is called "acid resistance" - a collective term that also includes resistance to chemical agents (alcohol, alkali, etc.).

Among acid-resistant mycobacteria, there are both pathogenic mycobacteria (causative agents of tuberculosis, leprosy) and saprophytic (timothy herb sticks, smegma).

However, over the past 15-20 years, clinics and laboratories in many countries have begun to isolate acid-resistant mycobacteria from patients, different from mycobacterium tuberculosis, leprosy and saprophytes. They have significant differences from Mycobacterium tuberculosis in the type of colonies, growth rate and drug resistance to tuberculostatic drugs. To distinguish them from mycobacterium tuberculosis, they were given the name "atypical mycobacteria", "unclassified", "acid-fast non-tuberculosis mycobacteria".

The number of newly discovered species, subspecies and variants of atypical mycobacteria is constantly growing and to date exceeds a hundred. For their differentiation and identification, many tests have been proposed, which complicates laboratory diagnosis and orientation in them. To systematize the types of atypical mycobacteria, it is proposed to distribute them according to the signs of pigmentation and growth rate into the following 4 groups:

Group I - photochromogenic (pigmented in the light);
Group II - cattle-chromogenic (pigmented in the dark);
Group III - non-photochromogenic (not forming a pigment);
Group IV - fast growing.

Atypical mycobacteria can cause diseases in humans, as well as in animals indistinguishable from tuberculosis by clinical course, x-ray picture and morphological manifestations. Such diseases are called mycobacteriosis. The lesions are localized more often in the lungs and lymph nodes, but the skin and other organs can also be affected.

The similarity with tuberculosis complicates the differential diagnosis of mycobacteriosis, the need for which is determined by the differences between these diseases in terms of epidemiology, prognosis and treatment. Atypical mycobacteria differ from mycobacterium tuberculosis by natural resistance to a number of anti-tuberculosis drugs, primarily to the main drugs and tibon, therefore, in the treatment of mycobacteriosis, it is necessary to use those drugs to which the sensitivity of the pathogen is established in each case. The method of using these drugs is the same as in the treatment of pulmonary tuberculosis.

The frequency of isolation of atypical mycobacteria is different in different countries and varies within significant limits: from 0.28 to 25-30% of all isolated from diseased strains of acid-fast mycobacteria.

The biological essence of atypical mycobacteria and their relation to mycobacterium tuberculosis have not yet been completely clarified. There is no doubt only that they are genetically related to other types of acid-fast mycobacteria.

Mycobacteriosis are diseases caused by non-tuberculous mycobacteria, which differ from them by faster growth on nutrient media and some other properties (ability to pigment formation, activity of some enzymes). There are more than 50 types of mycobacteria, they are divided into:

Certainly pathogenic (dangerous) for humans and animals (m.bovis - cause disease in cattle, m.leprea- cause leprosy in humans;
- conditionally (potentially) pathogenic mycobacteria, which, under certain conditions, can cause diseases in humans: m. avium, m.kanssasii, m. xenopi, m. fortuitum, m. chelonai, m. malmoense, m. intracellulare;
- saprophytic mycobacteria (safe for humans): m.terrae, m.phlea, m.gastri, etc.

Considering that mycobacteriosis is similar to tuberculosis, the classification of tuberculosis with an indication of the type of mycobacterium is adopted for their designation.

Mycobacteria

The causes of mycobacteriosis

A patient with mycobacteriosis does not pose a danger to others, since this disease is not transmitted from person to person. It has been proven that mycobacteria predominate in the environment (soil, water). For example, m. avium is transmitted to humans by airborne droplets as a result of the formation of vapors above water. Poultry are often the source of mycobacteriosis. M.fortuitum and m.chelonai stand out from the soil and water bodies.

There was a predisposition to mycobacteriosis of persons suffering from chronic obstructive pulmonary disease, bronchiectasis, cystic fibrosis, etc., due to a violation of general and local immunity. Also, mycobacteriosis occurs in individuals who have undergone organ transplantation, stem cells.

Symptoms of mycobacteriosis

Mycobacteria cause diseases of the lungs, lymph nodes, skin. In Russia, mycobacteriosis of the lungs is more common, more often in people over 50 years old with a history of various respiratory diseases. In children, there are lesions by mycobacteria of peripheral lymph nodes (submandibular, parotid). Since mycobacteria grow rapidly, they are often a complication of wound infections, postoperative complications, dialysis, etc. Recently, there have been deseminated processes associated with the intake of certain drugs (cytostatics, immunosuppressants) in patients with immunodeficiency syndrome.

The main symptom of mycobacteriosis is an acute respiratory disease or exacerbation of a chronic nonspecific process in the lungs, in rare cases manifested by hemoptysis. In most cases, mycobacteriosis is detected during preventive examinations. Patients are worried about weakness, malaise, dry cough, sometimes with phlegm, chest pain, low-grade fever (up to 37), weight loss, which makes this disease very similar to the manifestation of the tuberculous process.

If you suspect mycobateriasis, you need to contact a local therapist, undergo a range of examinations, and then the doctor, based on the examination, the patient's complaints will most likely refer to a phthisiatrician for further diagnosis and treatment.

Research methods and analyzes for suspected mycobacteriosis

The main analysis is the study of materials obtained from the patient: sputum, the content of ulcers and other affected areas of the skin, bronchial washings, urine, etc. Microscopy and examination of the material are carried out using various nutrient media in order to detect bacteria.

Radiographically, infiltrates with disintegration, hematogenous dissemination or fibrous-cavernous process are detected. Perhaps the formation of "tuberculoma", areas of pneumofibrosis.

Sometimes generalized processes can develop with damage to the central nervous system, with a possible fatal outcome, in 0.5% of cases.

Difficulties in diagnosis are due to the similarity of clinical, radiological and morphological signs of mycobacteriosis with tuberculosis.

Treatment of mycobacteriosis

The treatment is quite complex and lengthy. The scheme uses traditional anti-TB drugs. Surgical treatment - resection - began to be used more and more often.

Fluoroquinolones (ofloxacin, ciprofloxacin) are used in the treatment, but their activity is not always effective for the destruction of mycobacteria. The most effective drug in practice is levafloxocin. Positive results are observed when taking ethambutol, rifampicin. Mycobaterioses are considered resistant to streptomycin and in 60% of cases to isoniazid. Used in the treatment of carbopenem (imepenem), cephalosporins and aminoglycosides.

The disease has been studied relatively recently, so there is no consensus on its treatment and diagnosis.

The advantage goes to inpatient treatment, for the selection of drugs, doses and systematic monitoring. Treatment can take from several months to a year. It is necessary to take hepatoprotectors due to the effect of antibiotics on liver function.

Diet and lifestyle with mycobacteriosis

It is recommended to lead a correct lifestyle, excluding smoking and alcohol. High protein diet (meat, eggs). Do not limit yourself to food, do not lose weight during treatment. Avoid prolonged exposure to the sun, hypothermia, baths, saunas.

Folk remedies

It can be considered useful to take aloe, honey to stimulate the immune system. Taking badger fat will only increase the breakdown process in the lung. Some people refer to the eating of dogs by some peoples, there is no scientific evidence of healing by this method.

Complications of mycobacteriosis

There may be complications such as hemoptysis associated with damage to the vessel wall during the mycobacteriosis process. Pulmonary heart failure caused by narrowing of the lumen of the bronchi, impaired blood circulation. Rarely, spontaneous pneumothorax occurs due to damage to the visceral pleura.

Prognosis for mycobacteriosis

The prognosis for mycobacteriosis is favorable, with timely detection of the disease and treatment, a complete recovery occurs. X-ray can reveal "tuberculomas" and pulmonary fibrosis, which indicates the need for constant X-ray monitoring (once a year) to exclude an exacerbation of the process or the occurrence of a relapse.

Prevention of mycobacteriosis

Compliance with hygiene, a healthy lifestyle, strengthening the immune system. Annual fluorographic examination.

Phthisiologist L.A. Kuleshova

The genus Mycobacterium includes more than 50 species and subspecies of mycobacteria - pathogenic, opportunistic and saprophytes, widespread in nature. At least 25 of them play an important role in human pathology, being the causative agents of tuberculosis, mycobacteriosis and leprosy. Some types of mycobacteria are combined into complexes. For example, the M. bovis complex includes M. bovis, BCG, and M. africanum; The M. avium complex (MAC) includes M. avium and M. intracellulare, etc. This is especially important for the practical diagnosis and identification of mycobacteria using special research methods.

Mycobacteriosis

There are many atypical, potentially pathogenic mycobacteria in the environment. Some of them are excreted from people and animals in various diseases of the lungs, skin, lymph nodes, other tissues and organs. They are collectively called mycobacteriosis. The role of opportunistic mycobacteria in human infectious pathology is growing every year. This group of diseases does not include tuberculosis and leprosy, although some of them have a similar course. Existing methods of treating tuberculosis and mycobacteriosis are different, and therefore microbiological identification of pathogens is of particular importance. According to Ragnon's classification, atypical mycobacteria are divided into 4 groups: photochromogenic, cathochromogenic, non-photochromogenic and fast-growing. Photochromogenic mycobacteria include Mycobacterium, M. , M simiae, M. szulgaL All of them are acid-resistant, form a yellow-orange pigment in the light, cause tuberculosis-like diseases of the lungs, lymphadenitis, lesions of the skin and subcutaneous tissue. M ulcerans, for example, causes Burul ulcer. Sotochromogenic mycobacteria (M scrofulaceum, M aquae, M flavescens Tb, etc.). They form a yellow-orange pigment in the dark, cause cervical lymphadenitis in children, less often pathological processes in the lungs. Non-photochromogenic species - M avium, M. intracellular, M hepori - have very weak pigmentation of the colonies, or they are not colored at all, cause tuberculous diseases of the lungs, skin, kidneys, bones and joints, are dangerous for patients with immunodeficiency, especially with HIV infection. They cause tuberculosis in birds and rarely in humans (M avium). The group of fast-growing mycobacteria includes M. fortuitum, M. friedmanii, M. malmoense, M. smegmatis, M. phlei. They are implicated in the occurrence of abscesses after injections in drug addicts, inflammation around implanted objects (for example, heart valve prostheses). The defeat of the lungs and lymphadenitis in children is caused by M. malmoense. M. smegmatis is of practical importance in terms of differentiation of various types of mycobacteria, especially in laboratory diagnostics of diseases of the genitourinary system.

Microbiological diagnostics

The material for the study is sputum, the contents of ulcers and other skin lesions, punctates of the lymph nodes, bronchial lavage water, urine, etc. Laboratory tests are carried out according to the same principles and methods as in tuberculosis. After primary microscopy, the material is sown on Levenshtein's media. Jensen. Finn and always on Wednesday with sodium salicylate. Before sowing, the pathological material is treated for 15-20 minutes with a 2-5% sulfuric acid solution or 10% sodium phosphate solution for 18-20 hours at 37 ° C. Atypical mycobacteria are more sensitive to such treatment than tuberculosis sticks. If sputum is treated with malachite green or gentian violet, the secretion of mycobacteriosis pathogens increases 3-4 times. Many tests have been proposed to identify mycobacteria. However, it is simply impossible to use them in bacteriological laboratories of practical medical institutions. Often, to establish the type of pathogen, the color of the colonies, the growth rate of subcultures, growth at different temperatures and especially in a medium with sodium salicylate, determination of catalase, niacin synthesis, etc. are taken into account. Almost all types of mycobacteria grow on a medium with sodium salicylate, while pathogens of tuberculosis do not grow on it. Niacin synthesizes only M. tuberculosis, and pathogens of mycobacteriosis do not form nicotinic acid. Methods for the identification of mycobacteria in precipitation reactions and phagolysis have been developed. Serological tests for the diagnosis of mycobacteriosis, especially such as RSK, RIF, RNGA, can be used subject to the manufacture of specific test systems. The introduction of the polymerase chain reaction opens up great opportunities for identifying the causative agents of these diseases.

The drug Imuron-vac is a BCG vaccine created by the specialists of the Medgamal enterprise specifically for the prevention and treatment of bladder cancer.

Imuron-vac is a unique immunostimulant. With intravesical administration, it has a targeted effect.

Imuron-vac is a live mycobacterium of the BCG-1 vaccine strain, lyophilized in a 1.5% sodium glutamate solution. When administered, they begin to multiply intracellularly and lead to nonspecific stimulation of the cellular immune response that affects tumor cells.

Prophylactic use of the drug allows not only to reduce the incidence of relapses and prolong the relapse-free period, but also reduces the frequency of tumor progression and improves long-term results.

The results of clinical studies confirm: Imuron-vac is one of the most effective drugs in the treatment of superficial bladder cancer.

Instructions

Memo

Question answer

What is superficial bladder cancer?

Superficial bladder cancer refers to tumors that are located on the mucous membrane of the bladder without penetration into the muscle layer. Basically, this is the primary stage in the development of the tumor process, which usually responds well to treatment if detected early.

Can superficial bladder cancer be cured without surgery and what is the role of Imuron-Vaka?

Treatment with Imuron-vac is one of the methods of intravesical chemotherapy for bladder cancer. Instillations of Imuron-Vaka cause a local immune response, effectively suppress tumor growth, demonstrate long-term protection against tumor recurrence, i.e. contribute to the healing of the patient. The effectiveness of chemotherapeutic treatment with early treatment is very high, but does not exclude transurethral resection. In any case, the doctor decides on the preference of this or that method of treatment.

Is it possible to get infected with tuberculosis when using Imuron-Vaka, because it contains live mycobacterium tuberculosis?

The use of Imuron-Vaka is local: the drug is injected into the bladder, and BCG cells are attached to the cells of the superficial layer of the bladder. The likelihood of penetration into the general bloodstream with correct administration and the absence of trauma to the urethra is extremely small. However, there is always a danger of a patient carrying tuberculosis, when the administration of a BCG drug can cause an exacerbation of the disease. That is why it is mandatory to perform the Mantoux reaction before prescribing treatment with Imuron-vak.