Effects of Heat Treatment and Fermentation on the Formation and Activity of Bioactive Peptides in Foods (Turkish with English Abstract)

Abstract

Bioactive peptides, which are physiologically useful, result from proteins which exist in foods naturally by enzymatic hydrolysis during digestion or fermentation. Biological activities of these peptides can be listed as antimicrobial activity, antihypertensive activity (Angiotensin-I Converting Enzyme (ACE) inhibitors), cholesterol lowering effect, antitrombotic and antioxidant effect, mineral absorption/bioavailability increasing activity, immunomodulatory and opioid activity. Many foods are processed before consumed. Processes such as thermal treatment and fermentation which are commonly used in food technology have an effect on protein structure and thereby bioactive peptides activity. In this review, studies about formation of bioactive peptides and their activities have been investigated and effects of thermal treatment and fermentation on bioactive peptides have been researched.

Keywords

• Bioactive peptides, heat treatment, fermentation

Gıdalarda Biyoaktif Peptit Oluşumu ve Aktivitesi Üzerine Isıl İşlem Ve Fermantasyonun Etkileri

Abstract

Gıdalarda doğal olarak bulunan proteinlerden sindirim sırasında enzimatik hidrolizle veya fermantasyon yoluyla fizyolojik olarak pek çok faydası bulunan biyoaktif peptitler oluşur. Bu peptitlerin biyolojik aktivitesi antimikrobiyel etki, kan basıncını düşürücü etki (Angiotensin-I Converting Enzyme (ACE) inhibitörü), kolesterol düşürme, antitrombotik ve antioksidan etki, mineral absorbsiyonu/biyoyararlılığını artırma, immunomodülatör ve opioid etkiler olarak sıralanabilir. Birçok gıda tüketime sunulmadan önce çeşitli proseslerden geçer. Gıda teknolojisinde yaygın olarak kullanılan ısıl işlem ve fermantasyon gibi prosesler protein yapısını dolayısıyla biyoaktif peptit aktivitesini etkilemektedir. Bu derlemede gıda işleme proseslerinin biyoaktif peptit oluşumu ve aktivitesi üzerine etkilerinin ele alındığı çalışmalar incelenmiş ve ısıl işlem ve fermantasyonun biyoaktif peptitler üzerindeki etkisi araştırılmıştır.

Keywords

• Biyoaktif peptitler, ısıl işlem, fermantasyon

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