FERMENTE GIDALARIN İNSAN SAĞLIĞI ÜZERİNDEKİ ETKİLERİ

Year 2020, Volume: 45 Issue: 6, 1215 - 1226, 12.10.2020

Büşra Akdeniz Oktay , Z. Yeşim Özbaş

https://doi.org/10.15237/gida.GD20105

Cited By: 4

Abstract

Tarihin eski dönemlerinde gıdaları fermente ederek kullanmanın amacı, gıda maddesini daha uzun süre saklayabilmek ya da gıdada çeşitli aroma maddelerini geliştirmek olarak tanımlanmaktadır. Sağlık üzerindeki olumlu etkilerinin anlaşılmasıyla birlikte, fermente gıdalar günümüzde sıklıkla tüketilen gıdalar haline gelmişlerdir. Fermente gıdalar, yararlı mikroorganizmaların katıldığı kontrollü prosesler ile, gıdaların fermantasyona uğraması sonucunda, çeşitli enzimatik değişimlerin ve sağlığa yararlı son ürünlerin meydana geldiği fonksiyonel gıdalar olarak tanımlanmaktadırlar. Fermantasyon sürecinde yer alan mikroorganizmalar, ürettikleri çeşitli metabolitler ve bunların insan sağlığı üzerindeki olumlu etkileri, birçok bilim dalının ilgisini çekmekte ve günümüzde halen, sıklıkla araştırılan konular arasında yer almaktadır. Bu derlemede, fermente ürünlerin ve probiyotik mikroorganizmaların çeşitli fonksiyonel özellikleri üzerinde durularak bunların, insan sağlığı üzerindeki olumlu etkileri ele alınmıştır.

Keywords

fermente gıdalar, probiyotik, prebiyotik, bağırsak mikrobiyotası, kronik hastalıklar

THE EFFECTS OF FERMENTED FOODS ON HUMAN HEALTH

Abstract

In ancient times, the purpose of the fermenting foods was identified as keeping the food material for a longer time or improving some aroma compounds in food. With understanding of the positive effects of fermented foods on human health, nowadays they are frequently consumed. Fermented foods are defined as functional foods which involve in controlled processes of beneficial microorganisms. As a result of fermentation, various enzymatic changes and healthful end products are formed. Microorganisms acting on fermentation, their several metabolites and positive effects on human health attract many disciplines and recently all are often investigated. In this review, by emphasizing the functional properties of fermented foods and probiotic microorganisms, their positive effects on human health are discussed.

Keywords

fermented foods, probiotics, prebiotics, gut microbiota, chronic diseases

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