The Effect of Fermented Milk Products on Human Health

Year 2018, Issue: 13, 45 - 53, 31.08.2018

Furkan Demirgül , Osman Sağdıç

https://doi.org/10.31590/ejosat.377798

Cited By: 7

Abstract

It has long been known that milk and dairy products have a high potential for improving human health. Fermented dairy products are an important part of human nutrition. In recent years, interest between health and food relationship has increased with the understanding of the importance of preventive health practices. The aim of this study is to explore the potential for use of fermented dairy products in the context of preventive health practices by examining studies investigating the effects of fermented dairy products on human health. As a result of the study, it has been determined that various fermented dairy products have antimicrobial, antimutagenic, anticarcinogenic, antihypertensive properties and benefits on mineral metabolism. It has also been found that probiotic dairy products obtained by fermenting milk with probiotic microorganisms have the potential to reduce the risk of illness by increasing the immune functions of consumers. Although studies in the literature have shown that various fermented dairy products have positive effects on human health, more research on the subject is needed to better understand the subject. 

Keywords

Milk, Fermented Dairy Products, Probiotic, Nutrition, Human Health

Fermente Süt Ürünlerinin İnsan Sağlığına Etkisi

Abstract

Süt ve süt ürünlerinin insan sağlığının iyileştirilmesi için yüksek bir potansiyele sahip olduğu uzun zamandır bilinmektedir. Fermente süt ürünleri insan beslenmesinin önemli bir parçasını oluşturmaktadır. Son yıllarda önleyici sağlık uygulamalarının öneminin anlaşılmasıyla birlikte gıda ve sağlık ilişkisi üzerindeki ilgi artmıştır. Bu çalışmanın amacı, fermente süt ürünlerinin insan sağlığı üzerindeki etkilerinin araştırıldığı çalışmaları inceleyerek, fermente süt ürünlerinin önleyici sağlık uygulamaları kapsamında kullanılabilme potansiyelini ortaya koymaktır. Çalışmanın sonucunda, çeşitli fermente süt ürünlerinin antimikrobiyal, antimutajenik, antikarsinojenik, antihipertansiyon özelliklerinin olduğu ve mineral metabolizması üzerine faydalarının bulunduğu belirlenmiştir. Ayrıca sütün probiyotik mikroorganizmalarla fermente edilmesi ile elde edilen probiyotik süt ürünlerinin, tüketicilerin bağışıklık fonksiyonlarını arttırarak, hastalanma riskini azaltma potansiyelinin bulunduğu tespit edilmiştir. Literatürde çeşitli fermente süt ürünlerinin insan sağlığı üzerine olumlu etkilerinin gösterildiği çalışmalar olmasına rağmen, konunun daha iyi anlaşılabilmesi için konuyla ilgili daha fazla araştırma yapılması gerekmektedir.

Keywords

Süt, Fermente Süt Ürünleri, Probiyotik, Beslenme, İnsan Sağlığı

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