Introduction: The intricate dance of health within our bodies involves a myriad of players, and chief among them are the trillions of microorganisms constituting our gut bacteria. This article embarks on a journey to unravel the mysteries of gut bacteria, delve into Ayurvedic concepts of veerya (potency), and explore the post-digestive effects of food known as vipaka, ultimately weaving a narrative that illuminates the profound correlations among these elements.
Understanding Gut Bacteria:
Gut bacteria, the microscopic inhabitants of our gastrointestinal tract, form a dynamic ecosystem with diverse roles. These microorganisms can be classified based on their modes of action, encompassing functions such as carbohydrate breakdown, protein digestion, and the synthesis of essential vitamins. This diversity mirrors the intricate orchestra that orchestrates the symphony of digestion within our bodies.
The undigested material that reaches the large intestine after completing chemical digestion in the small intestine serves as a crucial substrate for gut bacteria. These undigested compounds are often complex carbohydrates, fiber, and other substances that resist enzymatic breakdown in the earlier stages of digestion. As they reach the large intestine, they become a source of nutrition for various beneficial gut bacteria. Here are some examples of foods that serve as substrates for gut bacteria in the large intestine which mainly classified as prebiotics and probiotics
Prebiotics:
Definition: Prebiotics are non-digestible fibres or compounds that serve as a food source for beneficial gut bacteria, promoting their growth and activity.
Sources: Prebiotics are found in various plant-based foods, particularly those high in dietary fiber.
Roles:
1. Feeding Beneficial Bacteria: Prebiotics pass undigested through the small intestine and reach the large intestine, where they serve as nourishment for beneficial bacteria.
2. Enhancing Gut Health: By promoting the growth of beneficial bacteria, prebiotics contribute to a healthy and diverse gut microbiome.
3. Short-Chain Fatty Acid (SCFA) Production: Fermentation of prebiotics by gut bacteria produces SCFAs, which have various health benefits.
Examples of Prebiotic Foods: cereals, pulses,
Probiotics:
Definition: Probiotics are live microorganisms, primarily beneficial bacteria, that confer health benefits to the host when consumed in adequate amounts.
Sources: Probiotics can be found in fermented foods and supplements. Common probiotic strains include various species of Lactobacillus and Bifidobacterium.
Roles:
1. Balancing the Microbiome: Probiotics contribute to a balanced and diverse gut microbiome by introducing beneficial bacteria.
2. Digestive Health: They assist in the breakdown and absorption of nutrients, and some strains produce enzymes that aid in digestion.
3. Immune Support: Probiotics may enhance the immune system, promoting resistance to infections.
Examples of proboitcs – Kifire, Kimichi, Curd,
Mode of action of gut bacteria
Short-Chain Fatty Acid (SCFA) Producing Bacteria:
- Mode of Action: These bacteria are specialized in fermenting dietary fibers and complex carbohydrates that reach the large intestine. Through fermentation, they produce short-chain fatty acids (SCFAs) as byproducts.
- Examples:
- Bacteroides thetaiotaomicron: This bacterium is known for its ability to break down complex polysaccharides, contributing to the production of SCFAs.
- Firmicutes: Certain Firmicutes bacteria, such as Faecalibacterium prausnitzii, play a role in butyrate production through fermentation.
Fermentation-Stimulating Bacteria:
- Mode of Action: Lactobacillus bacteria are lactic acid-producing bacteria, and their primary mode of action involves the fermentation of sugars, particularly glucose and other carbohydrates.
- They utilize sugars as a substrate and convert them into lactic acid through fermentation.
- Examples:
- Lactobacillus bacteria.
Mucin-Degrading Bacteria:
- Mode of Action: Mucin-degrading bacteria specialize in breaking down mucin, a glycoprotein that forms the protective layer on the inner surface of the intestines.
- Examples:
- Akkermansia muciniphila: This bacterium is known for its ability to degrade mucin and is associated with maintaining the integrity of the gut barrier.
- Ruminococcus torques: Some strains of Ruminococcus are involved in mucin degradation, influencing the turnover of mucin in the gut.
Ayurvedic concepts on understanding how any herb or ingredients work in the body
Understanding these categories and examples sheds light on the diversity of gut bacteria and their essential roles in maintaining gut health. The interplay between these bacterial groups contributes to the overall balance of the gut microbiome and plays a crucial role in digestion, nutrient absorption, and maintaining the integrity of the gastrointestinal tract.
Vipaka in Ayurveda:
Vipaka, an integral concept in Ayurveda, defines the post-digestive effects of food on the body. Categorized into madura (sweet), amla (sour), and kadu (pungent), vipaka influences the body's response to ingested substances. The main stage for vipaka's action is the large intestine, where the remaining unabsorbed food particles from the small intestine undergo post-digestive transformations.
Correlating Vipaka and Gut Bacteria:
Ayurveda unveils a fascinating correlation between vipaka and gut bacteria, both operating predominantly in the large intestine. Vipaka considered a specific form of digestion in this region, aligns with the action of gut bacteria fermenting undigested particles and producing Short-Chain Fatty Acids (SCFAs). This correlation forms the foundation for understanding the impact of specific vipakas on gut health.
veerya in Ayurveda:
Veerya, often referred to as potency, represents the inherent power of gastric enzymes active in both the stomach and small intestine. Ayurveda classifies veerya into two categories: ushna, generating heat in the body, and seetha, generating cold. This categorization reflects the dynamic interplay of digestive forces within us.
Correlating Gut Bacteria, Veerya, and Vipaka: & Diseasevb management
The synergy between gut bacteria, veerya, and vipaka unfolds in disease management and overall well-being. Specific vipakas, along with their corresponding veeryas, correlate with certain groups of gut bacteria, influencing digestive and metabolic processes.
- Madura Vipaka and Seetha Veerya: - Short-Chain Fatty Acid (SCFA) Producing Bacteria
- Ingredients with madura vipaka and seetha veerya properties act as prebiotics, stimulating SCFA-producing gut bacteria. These substances, found in cereals, some lentils, organic milk, sweet fruits, and butter, contribute to reducing inflammatory diseases like Systemic Lupus Erythematosus (SLE), IBD, Hyperthyroidism, Pericarditis, Maniac disease
- Amala Vipaka and Ushna Veerya: Fermentation-Stimulating Bacteria:
- Sour fruits, fermented foods like buttermilk, kefir, idly dosa, and batter kimchi, characterized by amala vipaka and ushna veerya, introduce live bacteria like lactobacillus, act as probiotics.
- This supports disease management by enhancing fermentation processes, and reducing metabolic disorders like being overweight and having high cholesterol, due to lack of proper nutrients,PCOD in a lean person
- Kadu Vipaka and Ushna Veerya: Mucin-Degrading Bacteria
- Ingredients such as spices, animal protein, lentils like horse gram, and various millets, classified under kadu vipaka and ushna veerya, stimulate mucin-degrading bacteria. This correlation points to their potential to manage fat absorption and reduce kapha-related diseases like obesity and cholesterol due to overeating. Hypothyroidism, Arteriosclerosis. Diabetes due to overeating and sedentary life style, Depression,PCOD in obese person.
Combined use of all 3 types of bacteria in degenerative disease –
As per Ayurveda degenerative diseases are
mainly classified into two based on it s origin
1. Due to lack of proper nutrient intake ( Dahtukshaya)
2, Due to obstruction ( Avarana
– where nutrients do not reach in the appropriate site due to some obstruction
in the metabolic pathway.)
1. Degenerative disease due to lack of proper nutrient intake ( Dhatukshaya)
.Madura vipaka and ushna veerya – Combination of Prebiotic & probiotic
- Diseases like Osteoarthritis in a lean person, Anxiety disorders, diabetes with somogyi effect, Alzheimer’s disease,.PCOD in lean person etc indicates the there is a lack of nutrients in this situation to provide ingredients like ghee, Ginger which as madura vipaka, and ushna veerya (A combination of prebiotic and probiotics together)
2. Degenerative disease due to obstruction – Where combination of 3 types of bacteria needs to be used.
First step - Kadu vipaka and Ushna veerya –Mucin degrading bacteria
For diseases like osteoarthritis in obese people, first, we need to provide kadu vipaka usha veerya drugs ( mucin degrading ) and reduce the excess fat, example ingredients like garlic, black pepper
The second step - madura vipaka and ushna veerya - Combination of Prebiotics & probiotics like ginger, ghee, butter milk
Conclusion: In unravelling the intricate interplay of gut bacteria, veerya, and vipaka, we gain profound insights into the holistic mechanisms that influence our digestive health and overall well-being. This synergistic dance of ancient wisdom and contemporary understanding provides a roadmap for nurturing our bodies, fostering optimal health, and achieving a harmonious balance within.
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