Review
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FERMENTE GIDALARIN İNSAN SAĞLIĞI ÜZERİNDEKİ ETKİLERİ

Year 2020, Volume: 45 Issue: 6, 1215 - 1226, 12.10.2020
https://doi.org/10.15237/gida.GD20105

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.

References

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THE EFFECTS OF FERMENTED FOODS ON HUMAN HEALTH

Year 2020, Volume: 45 Issue: 6, 1215 - 1226, 12.10.2020
https://doi.org/10.15237/gida.GD20105

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.

References

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  • Ahmad, V., Khan, M. S., Jamal, Q. M. S., Alzohairy, M. A., Al Karaawi, M. A., & Siddiqui, M. U. (2017). Antimicrobial potential of bacteriocins: in therapy, agriculture and food preservation. Int J Antimicrob Agents, 49(1), 1-11. doi:10.1016/j.ijantimicag.2016.08.016
  • Akdeniz, V., Akalın, A. S., & Özer, E. (2018). Helicobacter pylori enfeksiyonunda probiyotiklerin rolü. Gıda, 43(6), 943-956. doi:10.15237/gida.GD18062
  • Alp, D., & Ertürkmen, P. (2017). Probiyotik olarak kullanılan Lactobacillus spp. suşlarının kolesterol düşürücü etkileri ve olası mekanizmalar. MAKÜ Sag Bil Enst Derg, 8(1), 108-113.
  • Alp, D., & Kuleaşan, H. (2019). Farklı kaynaklardan izole edilmiş laktik asit bakterilerinin ekzopolisakkarit üretimi ve kolesterol asimilasyon yeteneklerinin belirlenmesi. Gıda, 44(2), 191-201. doi:10.15237/gida.GD18059
  • Alvarez-Sieiro, P., Montalbán-López, M., Mu, D., & Kuipers, O. P. (2016). Bacteriocins of lactic acid bacteria: extending the family. Appl Microbiol Biotechnol, 100(7), 2939-2951. doi:10.1007/s00253-016-7343-9
  • Asghar, F., Ali, S., Goraya, A., Javaid, I., & Hussain, Z. (2017). A Review on the Role of Fermented Foods as Health Promoters. Int J Sci Eng Technol, 3, 141-148. doi:10.32628/IJSRST173415
  • Aslam, H., Green, J., Jacka, F. N., Collier, F., Berk, M., Pasco, J., & Dawson, S. L. (2018). Fermented foods, the gut and mental health: A mechanistic overview with implications for depression and anxiety. Nutr Neurosci, 1-13. doi:10.1080/1028415X.2018
  • Asunis, F., De Gioannis, G., Isipato, M., Muntoni, A., Polettini, A., Pomi, R., Rossi, A., & Spiga, D. (2019). Control of fermentation duration and pH to orient biochemicals and biofuels production from cheese whey. Bioresour Technol, 289, 121722. doi:10.1016/j.biortech.2019.121722
  • Ay, C., & Şanlı, T. (2018). Süt Ürünlerinde Biyoaktif Peptitlerin Oluşumu ve Fonksiyonel Özellikleri. ADÜ Ziraat Derg, 15(1), 115-120. doi:doi.org/10.25308/aduziraat.340581
  • Bagarolli, R. A., Tobar, N., Oliveira, A. G., Araújo, T. G., Carvalho, B. M., Rocha, G. Z., Vecina, J. F., Calisto, K., Guadagnini, D., & Prada, P. O. (2017). Probiotics modulate gut microbiota and improve insulin sensitivity in DIO mice. J Nutr Biochem, 50, 16-25. doi:10.1016/j.jnutbio.2017.08.006
  • Beltrán-Barrientos, L. M., Hernández-Mendoza, A., González-Córdova, A. F., Astiazarán-García, H., Esparza-Romero, J., & Vallejo-Córdoba, B. (2018). Mechanistic pathways underlying the antihypertensive effect of fermented milk with Lactococcus lactis NRRL B-50571 in spontaneously hypertensive rats. Nutrients, 10(3), 262. doi:10.3390/nu10030262
  • Boulangé, C. L., Neves, A. L., Chilloux, J., Nicholson, J. K., & Dumas, M.-E. (2016). Impact of the gut microbiota on inflammation, obesity, and metabolic disease. Genome Med, 8(1), 1-12. doi:10.1186/s13073-016-0303-2.
  • Caggianiello, G., Kleerebezem, M., & Spano, G. (2016). Exopolysaccharides produced by lactic acid bacteria: from health-promoting benefits to stress tolerance mechanisms. Appl Microbiol Biotechnol, 100(9), 3877-3886. doi:10.1007/s00253-016-7471-2
  • Çetinbaş, S., Kemeriz, F., Göker, G., Biçer, İ., & Velioğlu, Y. S. (2017). İnsan Mikrobiyomu: Beslenme ve Sağlık Üzerindeki Etkileri. Akademik Gıda, 15(4), 409-415. doi:10.24323/akademik-gida.370267
  • Chikindas, M. L., Weeks, R., Drider, D., Chistyakov, V. A., & Dicks, L. M. (2018). Functions and emerging applications of bacteriocins. Curr Opin Biotechnol, 49, 23-28. doi:10.1016/j.copbio.2017.07.011
  • Coretti, L., Paparo, L., Riccio, M., Amato, F., Cuomo, M., Natale, A., Borrelli, L., Corrado, G., Comegna, M., & Buommino, E. (2018). Gut microbiota features in young children with autism spectrum disorders. Front Microbiol, 9, 3146. doi:10.3389/fmicb.2018.03146
  • Daliri, E., Oh, D., & Lee, B. (2017). Bioactive peptides. Foods, 6(5), 32. doi:10.3390/foods6050032.
  • Deka, S. C., Seth, D., & Hulle, N. R. S. (Eds.). (2020). Food Bioactives: Functionality and Applications in Human Health. USA: CRC Press.
  • Demirgül, F., & Sağdıç, O. (2017). Laktik Starter Kültür Üretim Teknolojisi. Avrupa Bilim ve Teknoloji Dergisi, 7(11), 27-37.
  • Dimidi, E., Cox, S. R., Rossi, M., & Whelan, K. (2019). Fermented Foods: Definitions and characteristics, impact on the gut microbiota and effects on gastrointestinal health and disease. Nutrients, 11(8), 1806. doi:10.3390/nu11081806
  • Dinan, T. G., & Cryan, J. F. (2017). The microbiome-gut-brain axis in health and disease. Gastroentol Clin N, 46(1), 77-89. doi:10.1016/j.gtc.2016.09.007
  • Doğan, A., Yaşar, S., Kayhan, S., Kırmızıgöz, Ş., & Kaplan, A. (2018). Bağırsak-beyin aksı. Türk Nöroşir Derg, 28(3), 377-379. doi:10.5336/jtracom.2018-61683
  • Durmuş, E., Aypak, C., & Görpelioğlu, S. (2018). Tip 2 Diyabet Hastalarında Kronik İnflamasyon Belirteci Olarak Lökosit Sayımı. Ankara Med J, 1(4), 253-259. doi:1017098/amj.364164
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There are 65 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Articles
Authors

Büşra Akdeniz Oktay 0000-0002-9812-3126

Z. Yeşim Özbaş 0000-0002-1189-800X

Publication Date October 12, 2020
Published in Issue Year 2020 Volume: 45 Issue: 6

Cite

APA Akdeniz Oktay, B., & Özbaş, Z. Y. (2020). FERMENTE GIDALARIN İNSAN SAĞLIĞI ÜZERİNDEKİ ETKİLERİ. Gıda, 45(6), 1215-1226. https://doi.org/10.15237/gida.GD20105
AMA Akdeniz Oktay B, Özbaş ZY. FERMENTE GIDALARIN İNSAN SAĞLIĞI ÜZERİNDEKİ ETKİLERİ. The Journal of Food. October 2020;45(6):1215-1226. doi:10.15237/gida.GD20105
Chicago Akdeniz Oktay, Büşra, and Z. Yeşim Özbaş. “FERMENTE GIDALARIN İNSAN SAĞLIĞI ÜZERİNDEKİ ETKİLERİ”. Gıda 45, no. 6 (October 2020): 1215-26. https://doi.org/10.15237/gida.GD20105.
EndNote Akdeniz Oktay B, Özbaş ZY (October 1, 2020) FERMENTE GIDALARIN İNSAN SAĞLIĞI ÜZERİNDEKİ ETKİLERİ. Gıda 45 6 1215–1226.
IEEE B. Akdeniz Oktay and Z. Y. Özbaş, “FERMENTE GIDALARIN İNSAN SAĞLIĞI ÜZERİNDEKİ ETKİLERİ”, The Journal of Food, vol. 45, no. 6, pp. 1215–1226, 2020, doi: 10.15237/gida.GD20105.
ISNAD Akdeniz Oktay, Büşra - Özbaş, Z. Yeşim. “FERMENTE GIDALARIN İNSAN SAĞLIĞI ÜZERİNDEKİ ETKİLERİ”. Gıda 45/6 (October 2020), 1215-1226. https://doi.org/10.15237/gida.GD20105.
JAMA Akdeniz Oktay B, Özbaş ZY. FERMENTE GIDALARIN İNSAN SAĞLIĞI ÜZERİNDEKİ ETKİLERİ. The Journal of Food. 2020;45:1215–1226.
MLA Akdeniz Oktay, Büşra and Z. Yeşim Özbaş. “FERMENTE GIDALARIN İNSAN SAĞLIĞI ÜZERİNDEKİ ETKİLERİ”. Gıda, vol. 45, no. 6, 2020, pp. 1215-26, doi:10.15237/gida.GD20105.
Vancouver Akdeniz Oktay B, Özbaş ZY. FERMENTE GIDALARIN İNSAN SAĞLIĞI ÜZERİNDEKİ ETKİLERİ. The Journal of Food. 2020;45(6):1215-26.

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