Antioksidan Özelliği Zenginleştirilmiş Kefir Örneklerine Güncel Yaklaşım

Abstract

Günümüzde sağlığımızı tehdit eden faktörlerden birisi de oksidatif strestir. Serbest radikallerin vücudumuzda kontrolsüz artışı birçok rahatsızlığa sebep olmaktadır. Bu artışı önlemek için antioksidan savunma sistemi desteklenmelidir. Sağlıklı ve dengeli beslenmeye ek olarak oral olarak alınan doğal ve sentetik takviye kullanımı tavsiyeler arasındadır. Fakat sentetik kategorisindeki antioksidanlar sağlığa zararlı etkileri de bulunduğu için tercih edilmemektedir. Fonksiyonel bir besin olarak kefir, içerdiği probiyotik bakteri ve mayalar sayesinde vücudun antioksidan savunmasını destekler. Kefir aynı zamanda çeşitli bileşenlerin eklenmesiyle faydalı özelliklerini geliştirebileceğimiz fermente bir süt ürünüdür. Tahıllar, baklagiller, çeşitli sebze-meyve ve bunların yan ürünleri(kabuk, posa, çekirdek vb.) zenginleştirme materyali olarak kullanılmaktadır. Bu bağlamda yapılan çalışmalar son zamanlarda artmış ve ilgi çekici sonuçlar elde edilmiştir. Yapılan güncel çalışmalarda içerdikleri biyoaktif bileşikler ve antioksidan özelliklerinden dolayı üzüm, nar, kuşburnu gibi meyvelerin çekirdekleri, portakal ve mango kabukları, ıspanak, lahana gibi sebzeler ve bazı baklagillerin kefire eklendikleri rapor edilmiştir. Sonuçlara bakıldığında kontrol grubuna kıyasla DPPH(2,2-difenil-1-pikrilhidrazil) ve ABTS(2,2-azinobis(3-etilbenzothiazollin-6-sulfonik asit)) radikallerini süpürme yeteneğinin, FRAP(ferrik tripiridiltriazini, ferröz tripiridiltriazine indirgeme yeteneği) ve CUPRAC(kuprik-neokuprinin, kupröz-neokuprine indirgeme yeteneği) analiz sonuçlarının, toplam fenolik bileşik miktarının ve bağırsak fonksiyonlarının daha yüksek bulunduğu rapor edilmiştir. Bu verilerden kefire eklenen besin bileşenlerinin oksidatif strese karşı antioksidan kapasiteyi artırıcı potansiyeli olduğu sonucuna varılmıştır.

Keywords

• Antioksidan
• fermantasyon
• fonksiyonel gıda
• kefir

Current Approach to Antioxidant Enriched Kefir Samples

Abstract

One of the factors that threaten our health today is oxidative stress. The uncontrolled increase of free radicals in our body causes many diseases. To prevent this increase, the antioxidant defense system should be supported. In addition to a healthy and balanced diet, the use of natural and synthetic supplements taken orally is also among the recommendations. However, antioxidants in the synthetic category are not preferred because they have harmful effects on health. As a functional food, kefir supports the body's antioxidant defense thanks to the probiotic bacteria and yeast it contains. Kefir is also a fermented milk product, the beneficial properties of which can be enhanced by the addition of various ingredients. Cereals, legumes, various vegetables and fruits and their by-products (peel, pulp, seeds, etc.) are used as enrichment materials. Studies in this context have increased recently and interesting results have been obtained. Current studies have reported that the seeds of fruits such as grapes, pomegranates and rose hips, orange and mango peels, vegetables such as spinach and cabbage, and some legumes are added to kefir due to the bioactive compounds and antioxidant properties they contain Looking at the literature, it has been reported that the ability to scavenge DPPH(2,2-diphenyl-1-picrylhydrazyl) and ABTS(2,2-azinobis(3-ethylbenzothiazolline-6-sulfonic acid)) radicals, FRAP (ability to reduce ferric tripyridyltriazine to ferrous tripyridyltriazine) and CUPRAC(ability to reduce cupric-neocuprine to cuprous-neocuprine) analysis results, total phenolic compound amount and bowel functions were found to be higher compared to the control group. From these data, it was concluded that the nutritional components added to kefir have the potential to increase antioxidant capacity against oxidative stress.

Keywords

• Antioxidant
• fermentation
• functional food
• kefir

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