Trends in the Use of Symbiotics in Morocco

• Autorzy: Mouri Misk , El Ghouddany Safouane , Ettair Said , Mehdioui Sakina , Abdellatif Bour

Identyfikatory

DOI

10.12912/27197050/157035

• Języki publikacji: EN

Abstrakty

EN

The symbiotic have been shown to be effective in prophylaxis and treatment of various diseases. Indeed, one of the main functions of probiotics is to improve microbial homeostasis in the body and to decrease the invasion of pathogens and their colonization. The objective of our study is to assess and then compare the rate of sales and the use of symbiotics by the Moroccan population in order to describe the status of sale of this type of Medicine. The collection of belly data was carried out using a questionnaire which contains information on all Moroccan market products and this study includes fifteen of the most widespread symbiotics products (probiotics and prebiotics). The study suggests that the sale of symbiotic products increased in some strains such as bacterial strain Bifidobacterium infantis which reached 96,300 units and Bifidobacterium lactis with a sale which reached 35,000 units and also there was also a decrease in sales of other symbiotic products such as Lactobacillus casei in 2019 compared to the sale in 2018 and according to the student test there is no significant difference between the average sales during the two successive years of 2018 and 2019 (p = 0.496). The results show that the consumption and use of symbiotic in Morocco has undergone significant fluctuations trending towards a regression.

Słowa kluczowe

EN

symbiotic; probiotics; prebiotics; sale; Morocco

• Wydawca: Lubelski Oddział Polskiego Towarzystwo Inżynierii Ekologicznej ; Lublin University of Technology ; WNGB Wydawnictwo Naukowe
• Czasopismo: Ecological Engineering & Environmental Technology
• Rocznik: 2023
• Tom: Vol. 24, iss. 2
• Strony: 180--185
• Opis fizyczny: Bibliogr. 13 poz., rys., tab.

Twórcy

autor

Mouri Misk

• Laboratory of Biology and Health, Team of Sciences of Food Nutrition and Health, Faculty of Sciences, Ibn Tofaïl University, Kenitra, Morocco

• https://orcid.org/0000-0001-8063-9186

autor

El Ghouddany Safouane

• Laboratory of Biology and Health, Team of Sciences of Food Nutrition and Health, Faculty of Sciences, Ibn Tofaïl University, Kenitra, Morocco

• https://orcid.org/0000-0003-0887-9024

autor

Ettair Said

• Nutrition and Food Science Research Team, Faculty of Medicine and Pharmacy, Mohammed V University of Rabat, Morocco

• https://orcid.org/0000-0002-4240-5490

autor

Mehdioui Sakina

• Geosciences Laboratory, Department of Geology, Faculty of Sciences of Kenitra, Ibn Tofail University, Kenitra, Morocco

• https://orcid.org/0000-0002-1213-5231

autor

Abdellatif Bour

• Laboratory of Biology and Health, Team of Sciences of Food Nutrition and Health, Faculty of Sciences, Ibn Tofaïl University, Kenitra, Morocco

• https://orcid.org/0000-0001-7470-8878

Bibliografia

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Uwagi

Opracowanie rekordu ze środków MEiN, umowa nr SONP/SP/546092/2022 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2022-2023).