The Parkinson’s disease is still incurable, but there is hope things to be changed in the nearest future. A group of scientists from the Max Planck Institute of Molecular Cell Biology and Genetics have patented the key for its treatment- the Bulgarian yogurt. The Bulgarian Sider Penkov works side by side with the team headed by Prof. Teymuras Kurzchalia, to prove, along with series of experiments, that some yogurt ingredients can stop Parkinson’s development.
A FEW WORDS ABOUT THE DISEASE….
The Parkinson’s is one of the most common diseases from which suffer 1% of the world’s population. Statistics shows that solely in Germany, there are 400 000 people affected and the number grows with 15000 per year. The first symptom is a slight shaking or tremor in your finger, thumb, hand, chin or lip, followed by slowing the movement of the legs, tight muscles and losing balance. These are all results from the loss of nerve cells in the brain that are responsible for control over movement, mood, sleep and thinking process. The exact reason for the loss of nerve cells is yet unknown, but it is considered to be connected with a combination of genetic factors, environment factors and aging. The medications known so far only postpone the development of the disease and there is no cure for it.
Therefore the reason for possible solution quickly turns into breaking news. The German public media Deutsche Welle brings the discovery to light and it is later published in a few acknowledged editions. The scientific magazine Biology Open for example has published the whole research of Prof. Kurzchalia while the biggest newspaper in Europe – Build Zeitung turns special attention to the Bulgarian yogurt.
The German scientists have conducted a laboratory research in the course of 5 years. They observe the genes of affected with Parkinson’s worms, specifically the DJ-1. If the gene is damaged, brain cells become unable to assimilate D-lactate and glucose to gain energy and die. As a result Parkinson’s disease occurs. But one of yogurt ingredients, mainly the D-lactate enzyme (lactic acid) is proved to have a beneficial influence on the damaged cells so that they can regenerate.
Prof. Kurzchalia and his team 1
WHY EXACTLY THE BULGARIAN YOGURT?
Prof. T. Kurzchalia is convinced that the substances, which Bulgarian yogurt contains, can have unique medical applications because of its richness in D-lactate. Due to the bacteria Lactobacillus Bulgaricus, the Bulgarian yogurt differs from the other yogurts on the market with its slightly sour lactic taste. While other yogurt products are sweet to the taste because of another lactic acid, called L+, they are unable to influence the disease of Parkinson’s.
“Furthermore Bulgarian yogurt is not strained and beneficial bacteria is not destroyed.”
-explains Prof. Kurzchalia. The molecular process, during which the normal function of the mitochondria is restored with the help of the D (-) lactic acid, needs further research, but the scientific work on the matter continues. With the help of Sider Penkov, Prof. Kurzchalia and his team paid a visit to Bulgaria to conduct extra experiments and to meet with Bulgarian starter producers. He held a lecture at the Bulgarian Academy of Sciences on the theme ”Life without water or how yogurt can prevent the development of Parkinson’s disease.”
Results of the research show that unlike all other European types of yogurt, the Bulgarian yogurt is richest in D-lactate. Sider Penkov is sure of Bulgarian yogurt’s beneficial qualities and hopes that they can even eliminate the Parkinson’s disease.
Beneficial traits of Bulgarian yogurt are known worldwide. Even a country like Japan imports Bulgarian starters. The consumption of Lactobacillus Bulgaricus is a proved recipe for longevity. As early as 100 years ago, Prof. Ilya Mechnikoff tested and confirmed its abilities. The interest in Bulgarian Yogurt is about to grow even further and likely it can lead to the elimination not only of Parkinson’s, but also of other human diseases, still considered incurable.