BREWER’S YEAST AS AN INGREDIENT ENHANCING IMMUNITY.

The research aimed at evaluating the influence of brewer’s yeast Saccharomyces cerevisiae used in the diet of healthy, growing rats on the selected parameters of research animals’ immune system. It was proved that Inter Yeast Vital brewery yeast Saccharomyces cerevisiae stabilized basic mechanisms of research animals’ immune system. Increased phagocytosis of rats’ blood granulocytes in relation to Staphylococcus aureus bacterium and Candida albicans yeast fungi allows for their use as immunostimulating factor in organisms with infections caused by bacteria and yeast fungi. Moreover, the research proved the advantageous influence of examined yeast on the production of interferon gamma (IFN-γ), thus they may be used in immunotherapy of people with virus infections.

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NUTRITIONAL SUPPORT PROTECTS AGAINST THE DEVELOPMENT OF POSTOPERATIVE SIRS- TYPE REACTION AND COMPLICATIONS IN PANCREATIC CANCER.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.