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Sütün Fonksiyonel nitelikli Biyoaktif Bileşenleri

Year 2019, , 124 - 135, 24.03.2019
https://doi.org/10.18185/erzifbed.428971

Abstract

Süt ve süt ürünleri antikanserojen,
antibakteriyel, antitoksin, antiviral, antienflamatuar, antitrombotik ve bağışıklık
sistemini güçlendiren ayrıca insan organizmasında birçok fonksiyonel
aktivitenin düzenlenmesinde rol oynayan biyoaktif bileşenlere kaynaklık
etmektedir. Bunlardan bazıları; kazein, serum proteinleri, α-Laktoalbumin,
β-Laktaglobulin, proteaz ve peptonlar, serum albümini, immünoglobulinler,
glikomakropepditler, laktoferrin, laktoperoksidaz ve lizozim;  DHA, EPA, KLA, fosfolipitler, steroller, vitaminler
ve melatonin gibi bazı lipit bazlı bileşenler; kalsiyum ve fosfor gibi
minerallerdir. Bu bileşenlerden biyolojik değeri yüksek olan serum proteinleri
ve bu proteinlerin hidrolizi ile elde edilen protein ve peptid fraksiyonları
gıdaların besin değerini artırma ve yapısal özelliklerini geliştirmenin yanı
sıra, gıdalara fonksiyonellik kazandırma amaçlı da kullanılmaktadır. Ayrıca
sütte doğal antimikrobiyal özelliğe sahip olan laktoferrin, laktoperoksidaz ve
lizozim gibi maddeler ile antioksidan özelliğe sahip çeşitli yağ asitlerinin,
gıda muhafazasında kullanımının tavsiye edildiği araştırma sayısı gün geçtikçe
artmaktadır. Bu derlemede sütte mevcut bazı biyoaktif bileşenler ve bu
bileşenlerin fonksiyonel gıda üretiminde kullanım potansiyelleri ele
alınmıştır.

References

  • Ahmed, A.S., El-Bassiony, T., Elmalt, L.M., Ibrahim, H.R. (2015). “Identification of Potent Antioxidant Bioactive Peptides from Goat Milk Proteins”, Food Research International, 74, 80-88.
  • Aimutis, R.W. (2004). “Bioactive Properties of Milk Proteins with Particular Focus on Anticariogenesis”, The Journal of Nutrition, 20, 989-995.
  • Barbosa, L.R.S., Ortore, M.G., Spinozzi, F., Mariani, P., Bernstorff, S., Itri, R. (2010). “The Importance of Protein-Protein Interactions on The pH-Induced Conformational Changes of Bovine Serum Albumin: ASmall-Angle X-Ray Scattering Study”, Biophysical Journal, 98, 147-157.
  • Benito, P., Caballero, J., Moreno, J., Alcantara, C.G., Munoz, C., Rojo, G., Garcia, S., Soriguer, F.C. (2006). “Effects of Milk Enriched with ω-3 Fatty Acid, Oleic Acid and Folic Acid in Patients with Metabolic Syndrome”, Clin Nutr, 25, 581-587.
  • Çakmakçı, S., Tahmas Kahyaoğlu, D. (2012). “Yağ Asitlerinin Sağlık ve Beslenme Üzerine Etkileri”, Türk Bilimsel Derlemeler Dergisi, 5(2),133-137.
  • Canbulat, Z., Özcan, T. (2008). “Süt Ürünlerinin Eikosapentaenoik Asit (EPA) ve Dokosahekzaenoik Asit (DHA) ile Zenginlestirilmesi”, Türkiye 10. Gıda Kongresi, Atatürk Üniversitesi, Erzurum, 713-716.
  • Çınar, M., Serbester, U., Ceyhan, A. (2011). “Melatonin Biyosentezi ve Süt Keçisi Yetiştiriciliğinde Eksojen Kullanımının Üreme Performansı ile Süt Kalitesi Üzerine Etkisi”. TÜBAV Bilim Dergisi, 4(2), 92-96.
  • Dagleish, D.G. (1989). “Milk Proteins-Chemistry and Physics”. In Food Proteins,. (Oil Chem. Soc. Champaign), USA, 155-178.
  • Dziuba, B., Diziuba, M. (2014). “Milk Proteins-Derived Bioactive Peptides in Dairy Products: Molecular, Biological and Methodological Aspects”, Acta Sci. Pol. Technol. Aliment., 13(1), 5-25.
  • Fox, P.H., McSweeney, P.L.H. (1998). “Dairy Chemistry and Biochemistry”, (Blackie Academıc & Professıonal), Department of Food Chemistry University College Cork, An Imprint of Chapman Hall, Ireland, 478.
  • German, J.B., Dillard, C.J. (2006). “Composition, Structure and Absorption of Milk Lipids: A Source of Energy, Fat-Soluble Nutrients and Bioactive Molecules”, Critical Reviews in Food Science and Nutrition, 46, 57-92.
  • Gordon, W.G., Kalan, E.B. (1974). “Proteins of Milk in Fundamentals of Dairy Chemistry” 2nd. ed., (The AVI Publishing company, Inc.) Westport, Connecticut, 87-124.
  • Gür, F., Güzel, M., Öncül, N., Yıldırım, Z., Yıldırım, M. (2010). “Süt Serum Proteinleri ve Türevlerinin Biyolojik ve Fizyolojik Aktiviteleri”, Akademik Gıda, 8(1), 23-31.
  • Innocente, N., Biasutti, M., Blecker, C. (2011). “HPLC Profile and Dynamic Surface Properties of the Proteosee-peptone Fraction from Bovine Milk and from Whey Protein Concentrate”, International Dairy Journal, 21, 222-228.
  • Jovanovic, S., Barac, M., Macej, O. (2005). “Whey Proteins Properties and Possibility of Application”, Mljekarsivo, 55(3), 215-233.
  • Khan, N., Monagas, M., Urpi-sarda, M., Llorach, R., Andres-Lacueva, C. (2012). “Contribution of Bioactive Foods and Their Emerging Role in Immunomodulation, Inflammation and Arthritis”, Bioactive Food as Dietary Interventions for Arthritis and Related Inflammatory Diseases, (Academic Press), London, England, 43-65.
  • Kitts, D.D., Weiler, K. (2003). “Bioactive Proteins and Peptides from Food Sources. Applications of Bioprocesses Used in Isolation and Recovery”, Curr. Pharm. Des, 9, 1309-1323.
  • Korhonen, H. (1977). “Antimicrobial Factors in Bovine Colostrum”, Journal of the Scientific Agricultural Society of Finland, 49, 434–447.
  • Korhonen, H., Pihlanto, A. (2003). “Bioactive Peptides: New Challenges and Opportunities for The Dairy Industry”, Aus. J. Dairy Technol., 58, 129-134.
  • Kris-Etherson, P.M., Hecker, K.D., Bonanome, A., Coval, S.M., Binkoski, A.E., Hilpert, K.F., Griel, A.E., Etherton, T.D. (2002). “Bioactive Compounds in Foods: Their Role in The Prevention of Cardiovascular Disease and Cancer”, American Journal of Medicine, 113, 71-83.
  • Madureira, A.R., Pereira, C.I., Gomes, A.M.P., Pintado, M.E., Malcata, F.X. (2007). “Bovine Whey Proteins-Overview on their main biological properties”, Food Research International, 40, 1197-1211.
  • Maijala, K., (2000). “Cow Milk and Human Development and Well-Being”, Livestock Production Science, 65, 1-18.
  • Marshall, K. (2004). “Therapeutic Applications of Whey Protein”, Alternative Medicine Review, 9(2),136-156.
  • Meisel, H. (1997). “Biochemical Properties of Regulatory Peptides Derived from Milk Proteins”, Biopolymers, 43, 119-128.
  • Metin, M. (2013). Süt Teknolojisi-Sütün Bileşimi ve İşlenmesi 12. Baskı”, (Ege Üniversitesi Basım Evi), Bornova, İzmir, 802.
  • Nergiz,Ünal, R., Besler, H.T. (2008). “Beslenmede Sütün Önemi”. T.C Sağlık Bakanlığı Yayını, (Klasmat Matbaacılık), Ankara, 37.
  • Nongonierma, A.B., FitzGerald, R.J. (2015). “Bioactive Properties of Milk Proteins in Humans: A review”, Peptides, 73, 20-34.
  • Park, Y.W. (2009). “Overview of Bioactive Components in Milk and Dairy Products. Bioactive Components in Milk and Dairy Products, (Wiley-Blackwell Publishers), Ames, Iowa and Oxford, England. pp. 3-14.
  • Park, Y.W., M.S. Nam. (2015). “Bioactive Peptides in Milk and Dairy Products: A review”, Korean J. Food Sci. Anim. Resour., 35(6), 831-840.
  • Seçkin, K.A., Baladura, E. (2011). “Süt ve Süt Ürünlerinin Fonksiyonel Özellikleri”, C.B.Ü. Fen Bilimleri Dergisi, 7(1), 27-38.
  • Severin., S., Wenshui, X. (2005). “Milk Biologically Active Components as Nutraceuticals: Review”, Critical Reviews in Food Science and Nutrition, 45, 645-656.
  • Swaisgood, H. E. (1986). “Chemistry of Milk Protein in Developments”, Dairy Chemistry1st ed, (Elsevier Applied Science Publishers Ltd), London and New York, 1-60.
  • Telli, A.E., Doğruer, Y. (2014). “Keçi Sütünde Biyoaktif Bileşenler”, Animal Health Prod and Hyg., 3(1),264- 271.
  • Yerlikaya, O., Karagözlü, C. (2008). “İnsan Beslenmesinde İnek Sütü”. (Türkiye 10. Gıda Kongresi), Atatürk Üniversitesi, Erzurum, 805-808.
  • Yıldız Akgül, F., Karaman, A.D. (2017). “Süt Ürünlerinde Serum Protein İzolatı Kullanımı”, ADÜ Ziraat Dergisi, 14(1), 95-99.
Year 2019, , 124 - 135, 24.03.2019
https://doi.org/10.18185/erzifbed.428971

Abstract

References

  • Ahmed, A.S., El-Bassiony, T., Elmalt, L.M., Ibrahim, H.R. (2015). “Identification of Potent Antioxidant Bioactive Peptides from Goat Milk Proteins”, Food Research International, 74, 80-88.
  • Aimutis, R.W. (2004). “Bioactive Properties of Milk Proteins with Particular Focus on Anticariogenesis”, The Journal of Nutrition, 20, 989-995.
  • Barbosa, L.R.S., Ortore, M.G., Spinozzi, F., Mariani, P., Bernstorff, S., Itri, R. (2010). “The Importance of Protein-Protein Interactions on The pH-Induced Conformational Changes of Bovine Serum Albumin: ASmall-Angle X-Ray Scattering Study”, Biophysical Journal, 98, 147-157.
  • Benito, P., Caballero, J., Moreno, J., Alcantara, C.G., Munoz, C., Rojo, G., Garcia, S., Soriguer, F.C. (2006). “Effects of Milk Enriched with ω-3 Fatty Acid, Oleic Acid and Folic Acid in Patients with Metabolic Syndrome”, Clin Nutr, 25, 581-587.
  • Çakmakçı, S., Tahmas Kahyaoğlu, D. (2012). “Yağ Asitlerinin Sağlık ve Beslenme Üzerine Etkileri”, Türk Bilimsel Derlemeler Dergisi, 5(2),133-137.
  • Canbulat, Z., Özcan, T. (2008). “Süt Ürünlerinin Eikosapentaenoik Asit (EPA) ve Dokosahekzaenoik Asit (DHA) ile Zenginlestirilmesi”, Türkiye 10. Gıda Kongresi, Atatürk Üniversitesi, Erzurum, 713-716.
  • Çınar, M., Serbester, U., Ceyhan, A. (2011). “Melatonin Biyosentezi ve Süt Keçisi Yetiştiriciliğinde Eksojen Kullanımının Üreme Performansı ile Süt Kalitesi Üzerine Etkisi”. TÜBAV Bilim Dergisi, 4(2), 92-96.
  • Dagleish, D.G. (1989). “Milk Proteins-Chemistry and Physics”. In Food Proteins,. (Oil Chem. Soc. Champaign), USA, 155-178.
  • Dziuba, B., Diziuba, M. (2014). “Milk Proteins-Derived Bioactive Peptides in Dairy Products: Molecular, Biological and Methodological Aspects”, Acta Sci. Pol. Technol. Aliment., 13(1), 5-25.
  • Fox, P.H., McSweeney, P.L.H. (1998). “Dairy Chemistry and Biochemistry”, (Blackie Academıc & Professıonal), Department of Food Chemistry University College Cork, An Imprint of Chapman Hall, Ireland, 478.
  • German, J.B., Dillard, C.J. (2006). “Composition, Structure and Absorption of Milk Lipids: A Source of Energy, Fat-Soluble Nutrients and Bioactive Molecules”, Critical Reviews in Food Science and Nutrition, 46, 57-92.
  • Gordon, W.G., Kalan, E.B. (1974). “Proteins of Milk in Fundamentals of Dairy Chemistry” 2nd. ed., (The AVI Publishing company, Inc.) Westport, Connecticut, 87-124.
  • Gür, F., Güzel, M., Öncül, N., Yıldırım, Z., Yıldırım, M. (2010). “Süt Serum Proteinleri ve Türevlerinin Biyolojik ve Fizyolojik Aktiviteleri”, Akademik Gıda, 8(1), 23-31.
  • Innocente, N., Biasutti, M., Blecker, C. (2011). “HPLC Profile and Dynamic Surface Properties of the Proteosee-peptone Fraction from Bovine Milk and from Whey Protein Concentrate”, International Dairy Journal, 21, 222-228.
  • Jovanovic, S., Barac, M., Macej, O. (2005). “Whey Proteins Properties and Possibility of Application”, Mljekarsivo, 55(3), 215-233.
  • Khan, N., Monagas, M., Urpi-sarda, M., Llorach, R., Andres-Lacueva, C. (2012). “Contribution of Bioactive Foods and Their Emerging Role in Immunomodulation, Inflammation and Arthritis”, Bioactive Food as Dietary Interventions for Arthritis and Related Inflammatory Diseases, (Academic Press), London, England, 43-65.
  • Kitts, D.D., Weiler, K. (2003). “Bioactive Proteins and Peptides from Food Sources. Applications of Bioprocesses Used in Isolation and Recovery”, Curr. Pharm. Des, 9, 1309-1323.
  • Korhonen, H. (1977). “Antimicrobial Factors in Bovine Colostrum”, Journal of the Scientific Agricultural Society of Finland, 49, 434–447.
  • Korhonen, H., Pihlanto, A. (2003). “Bioactive Peptides: New Challenges and Opportunities for The Dairy Industry”, Aus. J. Dairy Technol., 58, 129-134.
  • Kris-Etherson, P.M., Hecker, K.D., Bonanome, A., Coval, S.M., Binkoski, A.E., Hilpert, K.F., Griel, A.E., Etherton, T.D. (2002). “Bioactive Compounds in Foods: Their Role in The Prevention of Cardiovascular Disease and Cancer”, American Journal of Medicine, 113, 71-83.
  • Madureira, A.R., Pereira, C.I., Gomes, A.M.P., Pintado, M.E., Malcata, F.X. (2007). “Bovine Whey Proteins-Overview on their main biological properties”, Food Research International, 40, 1197-1211.
  • Maijala, K., (2000). “Cow Milk and Human Development and Well-Being”, Livestock Production Science, 65, 1-18.
  • Marshall, K. (2004). “Therapeutic Applications of Whey Protein”, Alternative Medicine Review, 9(2),136-156.
  • Meisel, H. (1997). “Biochemical Properties of Regulatory Peptides Derived from Milk Proteins”, Biopolymers, 43, 119-128.
  • Metin, M. (2013). Süt Teknolojisi-Sütün Bileşimi ve İşlenmesi 12. Baskı”, (Ege Üniversitesi Basım Evi), Bornova, İzmir, 802.
  • Nergiz,Ünal, R., Besler, H.T. (2008). “Beslenmede Sütün Önemi”. T.C Sağlık Bakanlığı Yayını, (Klasmat Matbaacılık), Ankara, 37.
  • Nongonierma, A.B., FitzGerald, R.J. (2015). “Bioactive Properties of Milk Proteins in Humans: A review”, Peptides, 73, 20-34.
  • Park, Y.W. (2009). “Overview of Bioactive Components in Milk and Dairy Products. Bioactive Components in Milk and Dairy Products, (Wiley-Blackwell Publishers), Ames, Iowa and Oxford, England. pp. 3-14.
  • Park, Y.W., M.S. Nam. (2015). “Bioactive Peptides in Milk and Dairy Products: A review”, Korean J. Food Sci. Anim. Resour., 35(6), 831-840.
  • Seçkin, K.A., Baladura, E. (2011). “Süt ve Süt Ürünlerinin Fonksiyonel Özellikleri”, C.B.Ü. Fen Bilimleri Dergisi, 7(1), 27-38.
  • Severin., S., Wenshui, X. (2005). “Milk Biologically Active Components as Nutraceuticals: Review”, Critical Reviews in Food Science and Nutrition, 45, 645-656.
  • Swaisgood, H. E. (1986). “Chemistry of Milk Protein in Developments”, Dairy Chemistry1st ed, (Elsevier Applied Science Publishers Ltd), London and New York, 1-60.
  • Telli, A.E., Doğruer, Y. (2014). “Keçi Sütünde Biyoaktif Bileşenler”, Animal Health Prod and Hyg., 3(1),264- 271.
  • Yerlikaya, O., Karagözlü, C. (2008). “İnsan Beslenmesinde İnek Sütü”. (Türkiye 10. Gıda Kongresi), Atatürk Üniversitesi, Erzurum, 805-808.
  • Yıldız Akgül, F., Karaman, A.D. (2017). “Süt Ürünlerinde Serum Protein İzolatı Kullanımı”, ADÜ Ziraat Dergisi, 14(1), 95-99.
There are 35 citations in total.

Details

Primary Language Turkish
Subjects Engineering
Journal Section Makaleler
Authors

Ayla Arslaner

Mehmet Ali Salık

Publication Date March 24, 2019
Published in Issue Year 2019

Cite

APA Arslaner, A., & Salık, M. A. (2019). Sütün Fonksiyonel nitelikli Biyoaktif Bileşenleri. Erzincan University Journal of Science and Technology, 12(1), 124-135. https://doi.org/10.18185/erzifbed.428971