FONKSİYONEL GIDA KAVRAMINA YENİ BİR BAKIŞ: POSTBİYOTİKLER

Year 2021, Volume: 46 Issue: 4, 872 - 882, 17.05.2021

Çağlar Gökırmaklı , Bilgenur Üçgül Zeynep Seydim

https://doi.org/10.15237/gida.GD21035

Cited By: 6

Abstract

Tüketicilerin fonksiyonel gıda ürünlerine olan talepleri son 20 yılda artmıştır. Bu eğilimin bir sonucu olarak, probiyotik gıda ürünleri pazarında hızlı bir büyüme gözlemlenmiştir. Ancak, probiyotik gıda ürünlerinin raf ömrü, bu pazarı ve tüketici taleplerini karşılamada sınırlayıcı bir faktördür. Bu noktada postbiyotikler, sağlık potansiyellerinin yanı sıra bu tür sınırları aşmak için yeni bir kavram olarak ortaya çıkmıştır. Kısaca postbiyotikler, mikroorganizmalar tarafından üretilen biyoaktif maddeler yani fermantasyon metabolitleridir. Mikrobiyal metabolitler, mikrobiyal hücreler ve bunların bileşenlerini içerebilirler. Çeşitli probiyotiklerden veya aktif olmayan formlarından elde edilebilirler. Son yıllarda, doğasını ve potansiyel sağlık yararlarını anlamak için giderek daha fazla sayıda araştırma yapılmaktadır. Bu çalışmanın amacı, içerikleri ve potansiyel sağlık yararları ile ilgili postbiyotikler üzerine yapılan güncel çalışmalar hakkında bilgi vermektir.

Keywords

Postbiyotikler, fonksiyonel gıda, prebiyotikler, probiyotikler, sağlık

Supporting Institution

Süleyman Demirel Üniversitesi BAP Komisyonu

Project Number

FDK-2020-7481

Thanks

Çağlar Gökırmaklı 100/2000 YÖK Doktora Bursiyeri olarak Yükseköğretim Kurulu Başkanlığı'na teşekkür eder.

A NEW INSIGHT OF THE FUNCTIONAL FOOD CONCEPT: POSTBIOTICS

Abstract

Consumer demands on functional food products have been increased for the last 20 years. As a result of this trend, rapid growth in the probiotic food products market was observed. However, the limited shelf-life of probiotic food products is a limiting factor in improving this market and meeting consumer demands. At this point, postbiotics have emerged as a novel concept to exceed these kinds of limits as well as their health potentials. Briefly, postbiotics are bioactive products produced by microorganisms, i.e. fermentation metabolites. They may contain microbial metabolites, microbial cells, and their components. They may obtain from various probiotics or their inactive forms. In recent years increasingly, various investigations have been carried out to understand their nature and potential health benefits. This study aims to review recent studies on postbiotics related to their nature and potential health benefits.

Keywords

Postbiotics, functional food, prebiotics, probiotics, health

Project Number

FDK-2020-7481

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