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Probiyotik Maya Olarak Saccharomyces cerevisiae’nın Gelişimine, Citrus limon (L.) Burm. f. (Limon)’un Bazı Fitokimyasal Etkileri

Year 2017, Volume: 6 Issue: 2, 49 - 61, 25.12.2017
https://doi.org/10.17798/bitlisfen.278006

Abstract








Bu çalışmada; besin olarak tüketilen Citrus limon (L.) Burm. f. (Limon) ile
muamele edilen
Saccharomyces cerevisiae ekstraktlarının yağ asidi, vitamin, fitosterol, flavonoid ve
resveratrol içerikleri ile antimikrobiyal aktiviteleri belirlenerek
karşılaştırmalar yapıldı.



Elde edilen sonuçlara göre; limon ekstraktındaki toplam yağ
asidi düzeylerinin belirgin, vitamin ve fitosteroller içeriklerinin kısmi seviyelerde
olduğu gözlendi.
S. cerevisiae ile
hazırlanan limon ekstraktlarının toplam yağ asidi düzeylerinin çok belirgin,
vitamin içeriklerinin farklı miktarlarda arttığı, flavonoid içeriklerinin ise
farklı oranlarda azaldığı saptandı. Çalışmada limonun değişen oranlarda
antioksidan ve antimikrobiyal aktivitelere sahip olduğu görüldü.
S. cerevisiae içeren limon ekstraktlarının ise antimikrobiyal aktiviteleri incelendiğinde yağ asidi ekstraktlarının tüm
bakteri, maya ve dermatofit funguslarda değişen oranlarda etkili olduğu
görülürken, vitamin ekstraktlarının
Escherichia
coli
ATCC 25922, Klebsiella pneumoniae FMC 5 ve flavonoid ekstraktlarının ise Bacillus megaterium DSM 32, Staphylococcus aureus
COWAN 1
, Trichophyton sp.
dışındaki tüm mikroorganizmalarda
az miktarlarda antimikrobiyal aktivite gösterdiği saptandı.



Sonuç olarak; besinsel lif kaynağı olan limon’un, bu
çalışmada kullanılan potansiyel probiyotik olarak kabul edilen
S. cerevisiae için
hem enerji kaynağı hemde
olumlu yönde etkilerinin olduğu ve limondan
elde edilen ekstraktlar içerisinde
gelişen bu maya türünün faydalı bitkisel biyolojik bileşiklere değişen
oranlarda etki gösterdiği saptandı. 

References

  • 1. Alkan R. 2012. Probiyotik Maya: Saccharomyces boulardii, Tübav Bilim Dergisi, 5(4): 13-16.
  • 2. Ouwehand A.C., Niemi P., Salminen J. 1999. The normal faecal microflora does not affect the adhesion of probiotic bacteria in vitro, FEMS Microbiol Letters ,177 (1): 35-38.
  • 3. Jespersen L. 2003. Occurrence and Taxonomic Characteristics of Strains of Saccharomyces cerevisiae Predominant in African Indigenous Fermented Foods and Beverages, FEM Yeast Research, 3 (2): 191-200.
  • 4. Turan İ and İlter T. 2007. Kafkas dağlarından Günümüze: Kefir, Güncel Gastroenteroloji, 11 (2): 65-75.
  • 5. Kaleli İ. 2007. Probiyotiklerin Etki Mekanizması, Ankem Dergisi, 21(2): 238-242.
  • 6. Karademir G., Ünal Y. 2008. Broillerde Kefirin Probiyotik Amaçla Kullanılması, Hayvancılık ve Araştırma Enstitüsü Dergisi, 49 (1): 47-54.
  • 7. Marzouk M.S., Moustafa M.M. and Nermeen M.M. 2008. The Influence of Some Probiotics On the Growth Performance and İntestinal Microbial Flora of O. niloticus, 8 th International Symposium on Tilapia in Aquaculture, 1059-1071.
  • 8. Uylaşer V 2009. Boza Mikroflorasını Oluşturan Bazı Mikroorganizmalar ve Probiyotik Etkileri, http://www.gelenekselgidalar.com/dosyalar2/view.php?file=Vildan+Uyla%FEer.pdf . 2010.
  • 9. Eren Z., Gürol Y., Sönmezoğlu M., Eren H. Ş., Çelik G., Kantarcı G. 2014. Probiyotik Tedavisinden Sonra Yaşlı Bir Hastada Gelişen Saccharomyces cerevisiae Fungemisi, Mikrobiyoloji Bülteni, 48 (2): 351-355.
  • 10. Çoşkun T. 2006. Pro-, Pre- ve Sinbiyotikler, Çocuk Sağlığı ve Hastalıkları Dergisi, 49 (2): 128-148.
  • 11. Karakaya S. 2009. http://food.ege.edu.tr/sunumlar/gida_biyokimya.pdf 2009.
  • 12. Çelik L. 2007. Kanatlı Hayvanların Beslenmesinde Verim Artışı Sağlayıcı ve Ürün Kalitesini İyleştirici Doğal Organik etkili Maddeler, Yem Magazin, 47: 51-55.
  • 13. Nehir El S. 2009. Ürün Geliştirmede Optimal Beslenme Yaklaşımı, http://food.ege.edu.tr/RN GEL[1].OPT.BES.YAKLAIMIDERSNOTU.pdf 17. 02. 2009.
  • 14. Yağcı R.V. 2005. Probiyotikler ve Prebiyotikler, Güncel Gastroenteroloji, 9 (4): 223-225.
  • 15. Yılmaz M. 2004. Prebiyotik ve Probiyotikler, Güncel Pediatri, 2: 142-145.
  • 16. Hara A., Radin N.S. 1978. Lipid extraction of tissues wth a low toxicity solvent, Analytical biochemistry, 90 (1): 420-426.
  • 17. Christie W.W. 1992. Gas chromatography and lıpıds, The Oıl Pres Glaskow, Pp.302.
  • 18. Tvrzicka E., Vecka M., Stankova B., Zak A. 2002. Analysis of fatty acids in plasma lipoproteins by gas chromatography flame ionisation detection Quantitative aspects, Analytica Chimica Acta, 465(1-2): 337-350.
  • 19. Katsanidis E., Addis P.B. 1999. Novel HPLC analysis of tocopherols and cholesterol in tissue, Free Radical Biology and Medicine, 27 (11-12): 1137-1140.
  • 20. Lopez-Cervantes J., Sanchez-Machado D.I., Rios-Vazquez N.J. 2006. High-performance liquid chromatography method for the simultaneous quantification of retinol, α-tocopherol, and cholesterol in shrimp waste hydrolysate, Journal of Chromatography A, 1105(1-2):135–139.
  • 21. Brand-Williams W., Cuvelier M.E., Berset C. 1995. Use of a free radical method to evaluate antioxidant activity. LWT- FoodScience and Technology, 28 (1): 25-30.
  • 22. Hsu B., Coupar I.M., Ng K. 2006. Antioxidant activity of hot water extract from the fruit of the Doum palm, Hyphaene thebaica, Food Chemistry, 98 (2): 317-328.
  • 23. Zu Y., Li C., Fu Y., Zhao C. 2006. Simultaneous determined of catechin, rutin, quercetin, kaempferol and isorhamnetin in teh extract of sea buckthorn (Hippophae rhamnoides L.) leaves by RP-HPLC with DAD, Journal of Pharmaceutical and Biomedical Analysis 41 (3): 714-719.
  • 24. Alltech Chromatography 2004. A Grace Company Catolog 600, Alltech. Associates. Inc. U.S., 497.
  • 25. Özçelik S. 1992.Gıda mikrobiyolojisi laboratuar kılavuzu. Fırat Üniv Fen-Edebiyat Fak Yayın No:1, Elazığ 85s.
  • 26. Collins C.M., Lyne P.M. 1987. Mikrobiyological methots, Butter Morths & Co (Publishers) Ltd. London 450 pp.
  • 27. Aydın S. 1999. The effect of nitrite on enhancement of alpha-amylase synthesis afforded by bacterial hemoglobin in genetically enginered E. coli, illinois institute of technology, Sikago- USA 21.
  • 28. Montoro P., Braca A., Pizza C., Tommasi N.D. 2005. Structure-antioxidant activity relationships of flavonoids isolated from different plant species, Food Chemistry, 92 (2):349-355.
  • 29. Maisuthisakul P., Suttajit M., Pongsawatmanit R. 2007. Assessment of phenolic content and free radical scavenging capacity of some Thai indigenous plants, Food Chemistry, 100 (4):1409-1418.
  • 30. Kızıl G., Toker Z., Özen H.Ç., Aytekin C. 2004. The antimicrobial activity of essential oils of Hype-ricum scabrum, H. scabroides, H. Triquetrifo-lium, Phytotherapy Resarch, 18 (4): 339-341.
  • 31. Nagy S., Nordby H.E. 1974.Fatty acids of triglycerides from Citrus juice sacs, Phytochemstry, 13 (1): 153-157.
  • 32. Nordby H.E., Nagy S. 1974. Fatty acid composition of sterol esters from Citrus sinensis, C. paradisi, C. limon aurantifolia and C. limettioides sacs, Phytochemistry, 13 (2):443-452.
  • 33. Bocco A., Cuvelier M.E, Richard H. Berset C. 1998. Antioxidant Activity and Phenolic Composition of Citrus Peel and Seed Extracts, Agricultural Food Chemistry, 46 (6): 2123–2129.
  • 34. Silalahi J. 2002. Anticancer and health protective properties of citrus fruit components Asia Pacific, J Clin Nutr 11(1): 79–84.
  • 35. Breksa A. P. and Manners G.D. 2006. Evaluation of the Antioxidant Capacity of Limonin, Nomilin, and Limonin Glucoside, Journal of Agricultural Food Chemistry, 54 (11): 3827–3831.
  • 36. Yu J., Wang L., Walzem R.L., Miller E.G., Pike L.M. and Bhimanagouda S. 2005. Antioxidant Activity of Citrus Limonoids, Flavonoids, and Coumarins, Journal of Agricultural Food Chemistry, 53 (6): 2009–2014.
  • 37. Baker R.A., 1994. Potential Dietary Benefits of Citrus Pectin and Fiber, Food Technology, 11: 133–139.
  • 38. Gonzalez-Molina E., Dominguez-Perles R., Moreno D.A. and García-Viguera C. 2010. Natural bioactive compounds of Citrus limon for food and health, Journal of Pharmaceutical Biomedical Analysis, 51 (2): 327-345.
  • 39. Barreca D., Bellocco E., Caristi C., Leuzzi U. and Gattuso G. 2010. Flavonoid Composition and Antioxidant Activitiy of Juices from Chinotto (Citrus × myrtifolia Raf.) Fruits at Different Ripening Stages, Journal of Agricultural and Food Chemistry, 58 (5): 3031–3036.
  • 40. Manners G. 2007. Citrus Limonoids: Analysis, Bioactivity, and Biomedical Prospects, Journal of Agricultural and Food Chemistry, 55 (21): 8285–8294.
  • 41. Del Río J.A., Fuster M.D., Gómez P., Porras I., García-Lidón A., Ortuno A. 2004. Citrus limon: a source of flavonoids of pharmaceutical interest, Food Chemistry, 84 (3): 457-461.
  • 42. Lee S.W., Najiah M. 2009. Antimicrobial Property of 2-Hydroxypropane-1, 2, 3-Tricarboxylic Acid Isolated from Citrus microcarpa Extract, Agricultural Sciences in China, 8 (7): 880-886.
  • 43. Prosky L. 2000. When is dietary fiber considered a functional food? Biofactors, 12 (1-4): 289-297.
  • 44. Prosky L. 2000. What is dietary fiber? Journal of AOAC International, 83 (4):985-987
  • 45. Erecevit P., Kırbağ S., Yılmaz Ö. 2013. Determination of Phytochemical Characteristics of Zea mays (Corn) Extracted with Saccharomyces boulardii, Chemistry of Natural Compounds, 49 (1): 12-16.
  • 46. Erecevit P., Kırbağ S., Zengin F. 2013. Determination of Phytochemical Contents of Avena sativa (oat) and Its Impact on Debaryomyces hansenii, Proceedings of the National Academy of Sciences India, Section B: Biological Sciences, 84(2): 365-371.
Year 2017, Volume: 6 Issue: 2, 49 - 61, 25.12.2017
https://doi.org/10.17798/bitlisfen.278006

Abstract

References

  • 1. Alkan R. 2012. Probiyotik Maya: Saccharomyces boulardii, Tübav Bilim Dergisi, 5(4): 13-16.
  • 2. Ouwehand A.C., Niemi P., Salminen J. 1999. The normal faecal microflora does not affect the adhesion of probiotic bacteria in vitro, FEMS Microbiol Letters ,177 (1): 35-38.
  • 3. Jespersen L. 2003. Occurrence and Taxonomic Characteristics of Strains of Saccharomyces cerevisiae Predominant in African Indigenous Fermented Foods and Beverages, FEM Yeast Research, 3 (2): 191-200.
  • 4. Turan İ and İlter T. 2007. Kafkas dağlarından Günümüze: Kefir, Güncel Gastroenteroloji, 11 (2): 65-75.
  • 5. Kaleli İ. 2007. Probiyotiklerin Etki Mekanizması, Ankem Dergisi, 21(2): 238-242.
  • 6. Karademir G., Ünal Y. 2008. Broillerde Kefirin Probiyotik Amaçla Kullanılması, Hayvancılık ve Araştırma Enstitüsü Dergisi, 49 (1): 47-54.
  • 7. Marzouk M.S., Moustafa M.M. and Nermeen M.M. 2008. The Influence of Some Probiotics On the Growth Performance and İntestinal Microbial Flora of O. niloticus, 8 th International Symposium on Tilapia in Aquaculture, 1059-1071.
  • 8. Uylaşer V 2009. Boza Mikroflorasını Oluşturan Bazı Mikroorganizmalar ve Probiyotik Etkileri, http://www.gelenekselgidalar.com/dosyalar2/view.php?file=Vildan+Uyla%FEer.pdf . 2010.
  • 9. Eren Z., Gürol Y., Sönmezoğlu M., Eren H. Ş., Çelik G., Kantarcı G. 2014. Probiyotik Tedavisinden Sonra Yaşlı Bir Hastada Gelişen Saccharomyces cerevisiae Fungemisi, Mikrobiyoloji Bülteni, 48 (2): 351-355.
  • 10. Çoşkun T. 2006. Pro-, Pre- ve Sinbiyotikler, Çocuk Sağlığı ve Hastalıkları Dergisi, 49 (2): 128-148.
  • 11. Karakaya S. 2009. http://food.ege.edu.tr/sunumlar/gida_biyokimya.pdf 2009.
  • 12. Çelik L. 2007. Kanatlı Hayvanların Beslenmesinde Verim Artışı Sağlayıcı ve Ürün Kalitesini İyleştirici Doğal Organik etkili Maddeler, Yem Magazin, 47: 51-55.
  • 13. Nehir El S. 2009. Ürün Geliştirmede Optimal Beslenme Yaklaşımı, http://food.ege.edu.tr/RN GEL[1].OPT.BES.YAKLAIMIDERSNOTU.pdf 17. 02. 2009.
  • 14. Yağcı R.V. 2005. Probiyotikler ve Prebiyotikler, Güncel Gastroenteroloji, 9 (4): 223-225.
  • 15. Yılmaz M. 2004. Prebiyotik ve Probiyotikler, Güncel Pediatri, 2: 142-145.
  • 16. Hara A., Radin N.S. 1978. Lipid extraction of tissues wth a low toxicity solvent, Analytical biochemistry, 90 (1): 420-426.
  • 17. Christie W.W. 1992. Gas chromatography and lıpıds, The Oıl Pres Glaskow, Pp.302.
  • 18. Tvrzicka E., Vecka M., Stankova B., Zak A. 2002. Analysis of fatty acids in plasma lipoproteins by gas chromatography flame ionisation detection Quantitative aspects, Analytica Chimica Acta, 465(1-2): 337-350.
  • 19. Katsanidis E., Addis P.B. 1999. Novel HPLC analysis of tocopherols and cholesterol in tissue, Free Radical Biology and Medicine, 27 (11-12): 1137-1140.
  • 20. Lopez-Cervantes J., Sanchez-Machado D.I., Rios-Vazquez N.J. 2006. High-performance liquid chromatography method for the simultaneous quantification of retinol, α-tocopherol, and cholesterol in shrimp waste hydrolysate, Journal of Chromatography A, 1105(1-2):135–139.
  • 21. Brand-Williams W., Cuvelier M.E., Berset C. 1995. Use of a free radical method to evaluate antioxidant activity. LWT- FoodScience and Technology, 28 (1): 25-30.
  • 22. Hsu B., Coupar I.M., Ng K. 2006. Antioxidant activity of hot water extract from the fruit of the Doum palm, Hyphaene thebaica, Food Chemistry, 98 (2): 317-328.
  • 23. Zu Y., Li C., Fu Y., Zhao C. 2006. Simultaneous determined of catechin, rutin, quercetin, kaempferol and isorhamnetin in teh extract of sea buckthorn (Hippophae rhamnoides L.) leaves by RP-HPLC with DAD, Journal of Pharmaceutical and Biomedical Analysis 41 (3): 714-719.
  • 24. Alltech Chromatography 2004. A Grace Company Catolog 600, Alltech. Associates. Inc. U.S., 497.
  • 25. Özçelik S. 1992.Gıda mikrobiyolojisi laboratuar kılavuzu. Fırat Üniv Fen-Edebiyat Fak Yayın No:1, Elazığ 85s.
  • 26. Collins C.M., Lyne P.M. 1987. Mikrobiyological methots, Butter Morths & Co (Publishers) Ltd. London 450 pp.
  • 27. Aydın S. 1999. The effect of nitrite on enhancement of alpha-amylase synthesis afforded by bacterial hemoglobin in genetically enginered E. coli, illinois institute of technology, Sikago- USA 21.
  • 28. Montoro P., Braca A., Pizza C., Tommasi N.D. 2005. Structure-antioxidant activity relationships of flavonoids isolated from different plant species, Food Chemistry, 92 (2):349-355.
  • 29. Maisuthisakul P., Suttajit M., Pongsawatmanit R. 2007. Assessment of phenolic content and free radical scavenging capacity of some Thai indigenous plants, Food Chemistry, 100 (4):1409-1418.
  • 30. Kızıl G., Toker Z., Özen H.Ç., Aytekin C. 2004. The antimicrobial activity of essential oils of Hype-ricum scabrum, H. scabroides, H. Triquetrifo-lium, Phytotherapy Resarch, 18 (4): 339-341.
  • 31. Nagy S., Nordby H.E. 1974.Fatty acids of triglycerides from Citrus juice sacs, Phytochemstry, 13 (1): 153-157.
  • 32. Nordby H.E., Nagy S. 1974. Fatty acid composition of sterol esters from Citrus sinensis, C. paradisi, C. limon aurantifolia and C. limettioides sacs, Phytochemistry, 13 (2):443-452.
  • 33. Bocco A., Cuvelier M.E, Richard H. Berset C. 1998. Antioxidant Activity and Phenolic Composition of Citrus Peel and Seed Extracts, Agricultural Food Chemistry, 46 (6): 2123–2129.
  • 34. Silalahi J. 2002. Anticancer and health protective properties of citrus fruit components Asia Pacific, J Clin Nutr 11(1): 79–84.
  • 35. Breksa A. P. and Manners G.D. 2006. Evaluation of the Antioxidant Capacity of Limonin, Nomilin, and Limonin Glucoside, Journal of Agricultural Food Chemistry, 54 (11): 3827–3831.
  • 36. Yu J., Wang L., Walzem R.L., Miller E.G., Pike L.M. and Bhimanagouda S. 2005. Antioxidant Activity of Citrus Limonoids, Flavonoids, and Coumarins, Journal of Agricultural Food Chemistry, 53 (6): 2009–2014.
  • 37. Baker R.A., 1994. Potential Dietary Benefits of Citrus Pectin and Fiber, Food Technology, 11: 133–139.
  • 38. Gonzalez-Molina E., Dominguez-Perles R., Moreno D.A. and García-Viguera C. 2010. Natural bioactive compounds of Citrus limon for food and health, Journal of Pharmaceutical Biomedical Analysis, 51 (2): 327-345.
  • 39. Barreca D., Bellocco E., Caristi C., Leuzzi U. and Gattuso G. 2010. Flavonoid Composition and Antioxidant Activitiy of Juices from Chinotto (Citrus × myrtifolia Raf.) Fruits at Different Ripening Stages, Journal of Agricultural and Food Chemistry, 58 (5): 3031–3036.
  • 40. Manners G. 2007. Citrus Limonoids: Analysis, Bioactivity, and Biomedical Prospects, Journal of Agricultural and Food Chemistry, 55 (21): 8285–8294.
  • 41. Del Río J.A., Fuster M.D., Gómez P., Porras I., García-Lidón A., Ortuno A. 2004. Citrus limon: a source of flavonoids of pharmaceutical interest, Food Chemistry, 84 (3): 457-461.
  • 42. Lee S.W., Najiah M. 2009. Antimicrobial Property of 2-Hydroxypropane-1, 2, 3-Tricarboxylic Acid Isolated from Citrus microcarpa Extract, Agricultural Sciences in China, 8 (7): 880-886.
  • 43. Prosky L. 2000. When is dietary fiber considered a functional food? Biofactors, 12 (1-4): 289-297.
  • 44. Prosky L. 2000. What is dietary fiber? Journal of AOAC International, 83 (4):985-987
  • 45. Erecevit P., Kırbağ S., Yılmaz Ö. 2013. Determination of Phytochemical Characteristics of Zea mays (Corn) Extracted with Saccharomyces boulardii, Chemistry of Natural Compounds, 49 (1): 12-16.
  • 46. Erecevit P., Kırbağ S., Zengin F. 2013. Determination of Phytochemical Contents of Avena sativa (oat) and Its Impact on Debaryomyces hansenii, Proceedings of the National Academy of Sciences India, Section B: Biological Sciences, 84(2): 365-371.
There are 46 citations in total.

Details

Journal Section Articles
Authors

Pınar Erecevit

Sevda Kırbağ

Publication Date December 25, 2017
Submission Date December 16, 2016
Acceptance Date September 29, 2017
Published in Issue Year 2017 Volume: 6 Issue: 2

Cite

IEEE P. Erecevit and S. Kırbağ, “Probiyotik Maya Olarak Saccharomyces cerevisiae’nın Gelişimine, Citrus limon (L.) Burm. f. (Limon)’un Bazı Fitokimyasal Etkileri”, Bitlis Eren Üniversitesi Fen Bilimleri Dergisi, vol. 6, no. 2, pp. 49–61, 2017, doi: 10.17798/bitlisfen.278006.

Bitlis Eren University
Journal of Science Editor
Bitlis Eren University Graduate Institute
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