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Simbiyotik Özellikli Gıdalar

Year 2022, , 3 - 12, 29.04.2022
https://doi.org/10.53445/batd.1058749

Abstract

Simbiyotik gıdalar hem prebiyotik lifler hem de probiyotikler içerir. Anne sütü ve bal doğal olarak simbiyotik besinlerdir. Ayrıca bazı fermantasyon işlemleriyle üretilen fermente gıdalar da aynı özelliklere sahiptir. Fermente gıdalar işlenmiş gıdalara göre değişiklik gösterir; tahıllar, sebzeler, baklagiller, süt ve et ürünleri fermente edilerek bu gıdaların geleneksel korunma ve dayanıklılıkları artırılırken, bu gıdalardaki probiyotik özellikler ve fonksiyonel bileşenler daha kullanışlı hale getirilmektedir. Yaygın olarak kullanılan fermente gıdalar tarhana, boza, şıra, şalgam, turşu, tofu, yoğurt, kefir, kımız, sucuktur. Fermente gıdaların içerdiği probiyotikler sayesinde antioksidan, antikanser, antimikrobiyal, antiaterosklerotik etkiler gibi vücut için birçok faydalı etki sağlar. Sonuç olarak simbiyotik besinlerin kullanımı insanlar için birçok avantaj sağlamaktadır.
Bu derlemede simbiyotik gıdaların çeşitleri, içerikleri ve faydalarının tartışılması amaçlanmıştır.

Supporting Institution

Sağlık Bilimleri Üniversitesi, Hamidiye Sağlık Bilimleri Enstitüsü, Geleneksel ve Tamamlayıcı Tıp Anabilim Dalı, Doktora Programı

References

  • Agerholm-Larsen L, Bell ML, Grunwald GK and Astrup A. (2000). The effect of a probiotic milk product on plasma cholesterol: a meta-analysis of short-term intervention studies. Eur J Clin Nutr, 54(11):856-60.
  • Boehm G & Stahl B. (2007). Oligosaccharides from milk. J Nutr. 137(3 Suppl 2):847S-9S.
  • Coşkun T. (2006). Pro-Pre- ve simbiyotikler. Çocuk Sağlığı ve Hastalıkları Dergisi, 49:128-148
  • deVrese M & Schrezenmeir J. (2008). Probiotics, prebiotics, and synbiotics. Adv Biochem Eng Biotechnol. 111:1-66.
  • Hamdy AA, Esawy MA, Elattal NA, et al. (2020). Complete genome sequence and comparative analysis of two potential probiotics Bacillus subtilis isolated from honey and honeybee microbiomes. J Genet Eng Biotechnol. 18(1):34
  • Hasyimi W, Widanarni W, Yuhana M. (2020). Growth Performance and Intestinal Microbiota Diversity in Pacific White Shrimp Litopenaeus vannamei Fed with a Probiotic Bacterium, Honey Prebiotic, and Synbiotic. Curr Microbiol. 77(10):2982-2990
  • Kabak B & Dobson AD. (2011). An Introduction to the Traditional Fermented Foods and Beverages of Turkey. Critical Reviews in Food Science and Nutrition, 51:248-260
  • Karacıl MŞ & Acar Tek N. (2013). Dünyada üretilen fermente ürünler: Tarihsel süreç ve sağlıkla ilişkileri. U. Ü. Ziraat Fakültesi Dergisi. 27(2):163-173
  • Karatepe P, Yalçın H, Patır B ve Aydın I. (2012). Kefir ve Kefirin Mikrobiyolojisi. Elektronik Mikrobiyoloji Dergisi, 10(1):1-10
  • Kaya B & Yıldırım A. (2021). Determination of the antioxidant, antimicrobial and anticancer properties of the honey phenolic extract of five different regions of Bingöl province. J Food Sci Technol. 58(6):2420-2430.
  • Kumar V, Bahuguna A, Ramalingam S, et al. (2021). Recent technological advances in mechanism, toxicity, and food perspectives of enzyme-mediated aflatoxin degradation. Crit Rev Food Sci Nutr. 1-18
  • Moossavi S, Miliku K, Sepehri S, Khafipour E, Azad MB. (2018). The Prebiotic and Probiotic Properties of Human Milk: Implications for Infant Immune Development and Pediatric Asthma. Front Pediatr. 6:197.
  • Murooka Y. & Yamshita M. (2008). Traditional healthful fermented products of Japan. J Ind Microbiol Biotechnol, 35:791–798.
  • Özden A. (2008). Diğer Fermente Süt Ürünleri. Güncel Gastroenteroloji, 12 (3):169-181
  • Özden A. (2013). Probiyotik. Güncel Gastroenteroloji, 17(1): 22-38.
  • Reis R, Can Zeray C, Sipahi H. (2019). Clostridium Botulinum Kaynaklı Gıda Zehirlenmeleri: Botulizm. Hacettepe University Journal of the Faculty of Pharmacy. 39(1):58-63
  • Seraglio SKT, Schulz M, Brugnerotto P, Silva B, Gonzaga LV, Fett R, Costa ACO. (2021). Quality, composition and health-protective properties of citrus honey: A review. Food Res Int. 143:110268.
  • Sfakianakis P & Tzia C. (2014). Conventional and Innovative Processing of Milk for Yogurt Manufacture; Development of Texture and Flavor: A Review. Foods. 3(1):176-193.
  • Tamang JP. (2010). Diversity of Fermented Foods. In: Fermented Foods and Beverages of the World, Tamang JP, Kailasapathy K (ed), CRC Press Newyork, USA, pp. 41-84
  • Usinger L, Ibsen H & Jensen LT. (2009). Does fermented milk possess antihypertensive effect in humans? J Hypertens, 27(6):1115-1120.
  • Üçok EF & Tosun H. (2012). Şalgam Suyu Üretimi ve Fonksiyonel Özellikleri. C.B.Ü. Fen Bilimleri Dergisi. 8 (1):17 – 26.
  • Young L & McGuire W. (2020). Immunologic Properties of Human Milk and Clinical Implications in the Neonatal Population. Neoreviews. 21(12):809-816.

Symbiotic-Feature Foods

Year 2022, , 3 - 12, 29.04.2022
https://doi.org/10.53445/batd.1058749

Abstract

Symbiotic foods contain both prebiotic fibers and probiotics. Breast milk and honey are naturally symbiotic foods. In addition, fermented foods produced by some fermentation processes have the same characteristics. Fermented foods vary according to the processed food, such as; cereals, vegetables, legumes, milk and meat products can be fermented and thus, increasing the traditional preservation and durability of these foods, while probiotic properties and functional components in these foods are made more usable. The commonly used fermented foods are tarhana, boza, must, turnip, pickles, tofu, yogurt, kefir, kumiss, sausage. Thanks to probiotics contain of the fermented foods provide many beneficial effects for the body such as antioxidant, anticancer, antimicrobial, antiatherosclerotic effects. As a result, the use of symbiotic foods provides many advantages for humans.
In this review, it is aimed to discuss the types, contents and benefits of symbiotic foods.

References

  • Agerholm-Larsen L, Bell ML, Grunwald GK and Astrup A. (2000). The effect of a probiotic milk product on plasma cholesterol: a meta-analysis of short-term intervention studies. Eur J Clin Nutr, 54(11):856-60.
  • Boehm G & Stahl B. (2007). Oligosaccharides from milk. J Nutr. 137(3 Suppl 2):847S-9S.
  • Coşkun T. (2006). Pro-Pre- ve simbiyotikler. Çocuk Sağlığı ve Hastalıkları Dergisi, 49:128-148
  • deVrese M & Schrezenmeir J. (2008). Probiotics, prebiotics, and synbiotics. Adv Biochem Eng Biotechnol. 111:1-66.
  • Hamdy AA, Esawy MA, Elattal NA, et al. (2020). Complete genome sequence and comparative analysis of two potential probiotics Bacillus subtilis isolated from honey and honeybee microbiomes. J Genet Eng Biotechnol. 18(1):34
  • Hasyimi W, Widanarni W, Yuhana M. (2020). Growth Performance and Intestinal Microbiota Diversity in Pacific White Shrimp Litopenaeus vannamei Fed with a Probiotic Bacterium, Honey Prebiotic, and Synbiotic. Curr Microbiol. 77(10):2982-2990
  • Kabak B & Dobson AD. (2011). An Introduction to the Traditional Fermented Foods and Beverages of Turkey. Critical Reviews in Food Science and Nutrition, 51:248-260
  • Karacıl MŞ & Acar Tek N. (2013). Dünyada üretilen fermente ürünler: Tarihsel süreç ve sağlıkla ilişkileri. U. Ü. Ziraat Fakültesi Dergisi. 27(2):163-173
  • Karatepe P, Yalçın H, Patır B ve Aydın I. (2012). Kefir ve Kefirin Mikrobiyolojisi. Elektronik Mikrobiyoloji Dergisi, 10(1):1-10
  • Kaya B & Yıldırım A. (2021). Determination of the antioxidant, antimicrobial and anticancer properties of the honey phenolic extract of five different regions of Bingöl province. J Food Sci Technol. 58(6):2420-2430.
  • Kumar V, Bahuguna A, Ramalingam S, et al. (2021). Recent technological advances in mechanism, toxicity, and food perspectives of enzyme-mediated aflatoxin degradation. Crit Rev Food Sci Nutr. 1-18
  • Moossavi S, Miliku K, Sepehri S, Khafipour E, Azad MB. (2018). The Prebiotic and Probiotic Properties of Human Milk: Implications for Infant Immune Development and Pediatric Asthma. Front Pediatr. 6:197.
  • Murooka Y. & Yamshita M. (2008). Traditional healthful fermented products of Japan. J Ind Microbiol Biotechnol, 35:791–798.
  • Özden A. (2008). Diğer Fermente Süt Ürünleri. Güncel Gastroenteroloji, 12 (3):169-181
  • Özden A. (2013). Probiyotik. Güncel Gastroenteroloji, 17(1): 22-38.
  • Reis R, Can Zeray C, Sipahi H. (2019). Clostridium Botulinum Kaynaklı Gıda Zehirlenmeleri: Botulizm. Hacettepe University Journal of the Faculty of Pharmacy. 39(1):58-63
  • Seraglio SKT, Schulz M, Brugnerotto P, Silva B, Gonzaga LV, Fett R, Costa ACO. (2021). Quality, composition and health-protective properties of citrus honey: A review. Food Res Int. 143:110268.
  • Sfakianakis P & Tzia C. (2014). Conventional and Innovative Processing of Milk for Yogurt Manufacture; Development of Texture and Flavor: A Review. Foods. 3(1):176-193.
  • Tamang JP. (2010). Diversity of Fermented Foods. In: Fermented Foods and Beverages of the World, Tamang JP, Kailasapathy K (ed), CRC Press Newyork, USA, pp. 41-84
  • Usinger L, Ibsen H & Jensen LT. (2009). Does fermented milk possess antihypertensive effect in humans? J Hypertens, 27(6):1115-1120.
  • Üçok EF & Tosun H. (2012). Şalgam Suyu Üretimi ve Fonksiyonel Özellikleri. C.B.Ü. Fen Bilimleri Dergisi. 8 (1):17 – 26.
  • Young L & McGuire W. (2020). Immunologic Properties of Human Milk and Clinical Implications in the Neonatal Population. Neoreviews. 21(12):809-816.
There are 22 citations in total.

Details

Primary Language Turkish
Subjects Clinical Sciences
Journal Section Review Articles
Authors

Coşkun Çeltik 0000-0002-7944-4311

Kanat Tayfun 0000-0002-5162-6797

Ahmet Yaser Müslümanoğlu 0000-0002-8691-0886

Publication Date April 29, 2022
Published in Issue Year 2022

Cite

APA Çeltik, C., Tayfun, K., & Müslümanoğlu, A. Y. (2022). Simbiyotik Özellikli Gıdalar. Bütünleyici Ve Anadolu Tıbbı Dergisi, 3(2), 3-12. https://doi.org/10.53445/batd.1058749

Bütünleyici ve Anadolu Tıbbı Dergisi

Journal of Integrative and Anatolian Medicine