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HAYVANSAL KAYNAKLI PROTEİN TAKVİYELERİ VE HELAL GIDA AÇISINDAN DEĞERLENDİRİLMESİ

Year 2021, , 38 - 46, 24.12.2021
https://doi.org/10.51973/head.1034621

Abstract

Proteinler günlük beslenme örüntüsü içerisinde yer alan temel besinlerden birisidir. Bireylerin günlük protein gereksinimi ise çok çeşitli değişkenlerle ilişkilidir. Örneğin, sporcularda protein gereksinimi yüksektir. Sporcu veya normal bireylerdeki bu gereksinimin karşılanması için günlük beslenmeye ek olarak bazı protein supplementleri/besin takviyeleri de kullanılabilmektedir. Bu supplementler; hayvansal, bitkisel ya da mikrobiyal kaynaklı olabilmektedir. Bunların arasında da hayvansal kaynaklı kolajen ve türevleri ayrı bir öneme sahiptir. Genel olarak bireylerin protein supplementlerini tercih sebepleri farklı olabilmekte ve tüketiciler, burada birçok faktörden etkilenmektedirler. Özellikle, dini inançlar bu açıdan en önemli faktörler arasında sayılmakta ve özellikle gıda veya supplement seçimi ve/veya tüketimini doğrudan etkilemektedir. Diğer inançlarda olduğu gibi İslam dininde de gıda maddesi seçimini etkileyen temel esaslar bulunmakta ve burada da helal ya da haram kavramları belirleyici olmaktadır. Bu derleme çalışmasında, hayvansal kaynaklı protein supplementleri/besin takviyeleri ile bunların helallik açısından değerlendirilmesi amaçlanmıştır.

References

  • Akgündüz, A. (2012). Helal gıda meselesi: Avrupa’da Helal gıda problemleri ve Çözüm Yolları. İhracat İçin Helal Sertifikası Sempozyumu Bildirileri. S, 1, 14.
  • Akyüz, A., & Bilek, S. E. (2018). Protein çöktürme yöntemlerinin karşılaştırılması. Çukurova Tarım ve Gıda Bilimleri Dergisi, 33(2), 83-92.
  • Ali, B. (2012). Türkiye’de helal (mahzursuz) gıda ve helal belgelendirme sistemi. Electronic Journal of Food Technologies, 7(1), 51-61.
  • Anon., 2009. VI. İslam Hukuku Anabilim Dalı Koordinasyon Toplantısı ve İslam Fıkhı Açısından Helal Gıda – Gıdalardaki Katkı Maddeleri – Sempozyum Bildirileri, 23s, Bursa.
  • Anthony, J. C., Anthony, T. G., & Lyman, D. K. (1999). Leucine supplementation enhances skeletal muscle recovery in rats following exercise. The Journal of nutrition, 129(6), 1102-1106.
  • Banovic, M., Arvola, A., Pennanen, K., Duta, D. E., Brückner-Gühmann, M., Lähteenmäki, L., & Grunert, K. G. (2018). Foods with increased protein content: A qualitative study on European consumer preferences and perceptions. Appetite, 125, 233-243.
  • Bardakcı, H. F. (2019). Sporcular ve vücut geliştiriciler tarafından tüketilen protein tozlarının kalitesinin amino asit profili ve sindirilebilirlik yönünden incelenmesi (Master's thesis, İstanbul Sabahattin Zaim Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı).
  • Bateman, J. F., Lamande, S., & Ramshaw, J. A. (1995). Collagen superfamily.
  • Baugreet, S., Kerry, J. P., Botineştean, C., Allen, P., & Hamill, R. M. (2016). Development of novel fortified beef patties with added functional protein ingredients for the elderly. Meat Science, 122, 40-47.
  • Baumann, L. (2007). Skin ageing and its treatment. The Journal of Pathology: A Journal of the Pathological Society of Great Britain and Ireland, 211(2), 241-251.
  • Castellanos, V. H., Litchford, M. D., & Campbell, W. W. (2006). Modular protein supplements and their application to long‐term care. Nutrition in Clinical Practice, 21(5), 485-504.
  • Chatterjee, C., Gleddie, S., & Xiao, C. W. (2018). Soybean bioactive peptides and their functional properties. Nutrients, 10(9), 1211.
  • Çukadar, M. (2017). Helal gıda konusunda tüketici davranışları. Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi, 34(3), 190-200.
  • Deane, C. S., Bass, J. J., Crossland, H., Phillips, B. E., & Atherton, P. J. (2020). Animal, Plant, Collagen and Blended Dietary Proteins: Effects on Musculoskeletal Outcomes. Nutrients, 12(9), 2670. https://doi.org/10.3390/nu12092670
  • el-Ayni, B. (2004). Remzü’l Hakaik, c. II, 372s.
  • Gorissen, S. H., & Witard, O. C. (2018). Characterising the muscle anabolic potential of dairy, meat and plant-based protein sources in older adults. Proceedings of the Nutrition Society, 77(1), 20-31.
  • Güneş, Z., & Yetim, H. (2020). Helâl Gıda Üretimi ve Tüketimi. Academic Platform Journal of Halal Life Style, 2(2), 70-94.
  • Ha, H. K., Rankin, S. A., Lee, M. R., & Lee, W. J. (2019). Development and characterization of whey protein-based nano-delivery systems: a review. Molecules, 24(18), 3254.
  • Kårlund, A., Gómez-Gallego, C., Turpeinen, A. M., Palo-Oja, O. M., El-Nezami, H., & Kolehmainen, M. (2019). Protein Supplements and Their Relation with Nutrition, Microbiota Composition and Health: Is More Protein Always Better for Sportspeople?. Nutrients, 11(4), 829.
  • Kessler, F., Nielsen, M. B. R., Tøstesen, M., Duelund, L., Clausen, M. P., & Giacalone, D. (2019). Consumer perception of snack sausages enriched with umami-tasting meat protein hydrolysates. Meat science, 150, 65-76.
  • Kızgın, Y., & Özkan, B. (2014). Tüketicilerin Helal Gida Tüketim Eğilimlerinin Belirlenmesine Yönelik Bir Çalişma. Business & Management Studies: An International Journal, 2(1), 18-37.
  • Kitakaze, T., Sakamoto, T., Kitano, T., Inoue, N., Sugihara, F., Harada, N., & Yamaji, R. (2016). The collagen derived dipeptide hydroxyprolyl-glycine promotes C2C12 myoblast differentiation and myotube hypertrophy. Biochemical and biophysical research communications, 478(3), 1292-1297.
  • Klupšaitė, D., & Juodeikienė, G. (2015). Legume: Composition, protein extraction and functional properties. A review. Chemical Technology, 66(1), 5-12.
  • Kumar, P., & Sharma, S. M. (2015). An overview of purification methods for proteins. Ijar, 1(12), 450-459.
  • León-López, A., Morales-Peñaloza, A., Martínez-Juárez, V. M., Vargas-Torres, A., Zeugolis, D. I., & Aguirre-Álvarez, G. (2019). Hydrolyzed collagen—sources and applications. Molecules, 24(22), 4031.
  • Lonnie, M., Hooker, E., Brunstrom, J. M., Corfe, B. M., Green, M. A., Watson, A. W., Williams, E. A., Stevenson, E. J., Penson, S., & Johnstone, A. M. (2018). Protein for Life: Review of Optimal Protein Intake, Sustainable Dietary Sources and the Effect on Appetite in Ageing Adults. Nutrients, 10(3), 360.
  • Lupton, J. R., Brooks, J. A., Butte, N. F., Caballero, B., Flatt, J. P., & Fried, S. K. (2002). Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids. National Academy Press: Washington, DC, USA, 5, 589-768.
  • Małecki, J., Muszyński, S., & Sołowiej, B. G. (2021). Proteins in Food Systems—Bionanomaterials, Conventional and Unconventional Sources, Functional Properties, and Development Opportunities. Polymers, 13(15), 2506.
  • Manninen A. H. (2009). Protein hydrolysates in sports nutrition. Nutrition & metabolism, 6, 38.
  • McLain, T. A., Escobar, K. A., & Kerksick, C. M. (2015). Protein applications in sports nutrition—Part I: Requirements, quality, source, and optimal dose. Strength & Conditioning Journal, 37(2), 61-71.
  • Millward, D. J., Layman, D. K., Tomé, D., & Schaafsma, G. (2008). Protein quality assessment: impact of expanding understanding of protein and amino acid needs for optimal health. The American journal of clinical nutrition, 87(5), 1576S-1581S.
  • Nimni, M. E. (2018). Collagen: Volume II: Biochemistry and Biomechanics. CRC Press.
  • Okur, K. H. (2009). İslam hukuku açısından helâl ve haram olan gıdalar ve bazı güncel meseleler. Usûl İslam Araştırmaları, 11(11), 7-40.
  • Onurlubaş, E., & Çakırlar, H. (2016). Tüketicilerin süt ve süt ürünleri tüketimini etkileyen faktörlerin belirlenmesi üzerine bir araştırma. Çankırı Karatekin Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 7(1), 217-242.
  • Onurlubaş, E., & Gürler, A. Z. (2015). Tüketicilerin gıda güvenliği konusunda bilinç düzeylerinin ölçülmesi: Tokat ili örneği. Gıda Tarım Hayvancılık Bakanlığı, Tarımsal Ekonomi ve Politika Geliştirme Enstitüsü.
  • Onurlubaş, E., & Şener, T. (2016). Markalı ürün ile ilgili tüketici düşüncelerinin belirlenmesi üzerine bir araştırma. Selçuk Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, (35), 325-341.
  • Pehlivanoğlu, H., Bardakçı, H. F., & Yaman, M. (2021). Protein quality assessment of commercial whey protein supplements commonly consumed in Turkey by in vitro protein digestibility-corrected amino acid score (PDCAAS). Food Science and Technology
  • Riaz, M. N., & Chaudry, M. M. (2003). Halal food production. CRC press.
  • Rizzo, G., & Baroni, L. (2018). Soy, soy foods and their role in vegetarian diets. Nutrients, 10(1), 43.
  • Sayın, M. (2013). Üretimde Domuz Kullanımı. GİMDES Dergisi, Yıl, 7, 34-35.
  • Schaafsma, G. (2012). Advantages and limitations of the protein digestibility-corrected amino acid score (PDCAAS) as a method for evaluating protein quality in human diets. British journal of nutrition, 108(S2), S333-S336.
  • Şimşek, H. (2010). Gıda Katkı Maddeleri. Fazilet Neşriyat, 238s, İstanbul.
  • Tayar, M., & Doğan, M. (2019). Helal Kesim. Academic Platform Journal of Halal Life Style, 1(2), 62-76.
  • TGK (2003). https://www.resmigazete.gov.tr/eskiler/2003/01/20030109.htm
  • van Vliet, S., Burd, N. A., & van Loon, L. J. (2015). The skeletal muscle anabolic response to plant-versus animal-based protein consumption. The Journal of nutrition, 145(9), 1981-1991.
  • Varani, J., Dame, M. K., Rittie, L., Fligiel, S. E., Kang, S., Fisher, G. J., & Voorhees, J. J. (2006). Decreased collagen production in chronologically aged skin: roles of age-dependent alteration in fibroblast function and defective mechanical stimulation. The American journal of pathology, 168(6), 1861-1868.
  • Walia, A., Gupta, A. K., & Sharma, V. (2019). Role of bioactive compounds in human health. Acta Sci. Med. Sci, 3, 25-33.
  • World Health Organization. (1991). Protein Quality Evaluation: Report of the Joint FAO/WHO Expert Consultation, Bethesda, Md., USA 4-8 December 1989 (Vol. 51). Food & Agriculture Org..

ANIMAL ORIGIN PROTEIN SUPPLEMENTS AND EVALUATION IN TERMS OF HALAL FOOD

Year 2021, , 38 - 46, 24.12.2021
https://doi.org/10.51973/head.1034621

Abstract

Proteins are essential nutrients in daily diet. The daily protein requirement of individuals is related to various variables. For example, athletes who are physically active have a high protein requirement. In order to meet this, in individuals, protein supplements/nutritional supplements can be used in addition to normal nutrition. These supplements can be originated from animal, vegetable or microbial sources, especially collagen derivatives from animal origin are important. Protein supplements preferences of individuals can be different, and consumers are affected by many factors while realizing their consumption tendency. Religious belief is also among these factors and especially affects the choice and consumption of food and/or supplements. As in every religious belief, there are basic principles that affect the choice of food or supplement in Islam, and in this respect the concepts of halal or haram are emphasized. The purpose of this review to evaluate and discuss halalness of the protein supplements / nutritional supplements from animal origin.

References

  • Akgündüz, A. (2012). Helal gıda meselesi: Avrupa’da Helal gıda problemleri ve Çözüm Yolları. İhracat İçin Helal Sertifikası Sempozyumu Bildirileri. S, 1, 14.
  • Akyüz, A., & Bilek, S. E. (2018). Protein çöktürme yöntemlerinin karşılaştırılması. Çukurova Tarım ve Gıda Bilimleri Dergisi, 33(2), 83-92.
  • Ali, B. (2012). Türkiye’de helal (mahzursuz) gıda ve helal belgelendirme sistemi. Electronic Journal of Food Technologies, 7(1), 51-61.
  • Anon., 2009. VI. İslam Hukuku Anabilim Dalı Koordinasyon Toplantısı ve İslam Fıkhı Açısından Helal Gıda – Gıdalardaki Katkı Maddeleri – Sempozyum Bildirileri, 23s, Bursa.
  • Anthony, J. C., Anthony, T. G., & Lyman, D. K. (1999). Leucine supplementation enhances skeletal muscle recovery in rats following exercise. The Journal of nutrition, 129(6), 1102-1106.
  • Banovic, M., Arvola, A., Pennanen, K., Duta, D. E., Brückner-Gühmann, M., Lähteenmäki, L., & Grunert, K. G. (2018). Foods with increased protein content: A qualitative study on European consumer preferences and perceptions. Appetite, 125, 233-243.
  • Bardakcı, H. F. (2019). Sporcular ve vücut geliştiriciler tarafından tüketilen protein tozlarının kalitesinin amino asit profili ve sindirilebilirlik yönünden incelenmesi (Master's thesis, İstanbul Sabahattin Zaim Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı).
  • Bateman, J. F., Lamande, S., & Ramshaw, J. A. (1995). Collagen superfamily.
  • Baugreet, S., Kerry, J. P., Botineştean, C., Allen, P., & Hamill, R. M. (2016). Development of novel fortified beef patties with added functional protein ingredients for the elderly. Meat Science, 122, 40-47.
  • Baumann, L. (2007). Skin ageing and its treatment. The Journal of Pathology: A Journal of the Pathological Society of Great Britain and Ireland, 211(2), 241-251.
  • Castellanos, V. H., Litchford, M. D., & Campbell, W. W. (2006). Modular protein supplements and their application to long‐term care. Nutrition in Clinical Practice, 21(5), 485-504.
  • Chatterjee, C., Gleddie, S., & Xiao, C. W. (2018). Soybean bioactive peptides and their functional properties. Nutrients, 10(9), 1211.
  • Çukadar, M. (2017). Helal gıda konusunda tüketici davranışları. Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi, 34(3), 190-200.
  • Deane, C. S., Bass, J. J., Crossland, H., Phillips, B. E., & Atherton, P. J. (2020). Animal, Plant, Collagen and Blended Dietary Proteins: Effects on Musculoskeletal Outcomes. Nutrients, 12(9), 2670. https://doi.org/10.3390/nu12092670
  • el-Ayni, B. (2004). Remzü’l Hakaik, c. II, 372s.
  • Gorissen, S. H., & Witard, O. C. (2018). Characterising the muscle anabolic potential of dairy, meat and plant-based protein sources in older adults. Proceedings of the Nutrition Society, 77(1), 20-31.
  • Güneş, Z., & Yetim, H. (2020). Helâl Gıda Üretimi ve Tüketimi. Academic Platform Journal of Halal Life Style, 2(2), 70-94.
  • Ha, H. K., Rankin, S. A., Lee, M. R., & Lee, W. J. (2019). Development and characterization of whey protein-based nano-delivery systems: a review. Molecules, 24(18), 3254.
  • Kårlund, A., Gómez-Gallego, C., Turpeinen, A. M., Palo-Oja, O. M., El-Nezami, H., & Kolehmainen, M. (2019). Protein Supplements and Their Relation with Nutrition, Microbiota Composition and Health: Is More Protein Always Better for Sportspeople?. Nutrients, 11(4), 829.
  • Kessler, F., Nielsen, M. B. R., Tøstesen, M., Duelund, L., Clausen, M. P., & Giacalone, D. (2019). Consumer perception of snack sausages enriched with umami-tasting meat protein hydrolysates. Meat science, 150, 65-76.
  • Kızgın, Y., & Özkan, B. (2014). Tüketicilerin Helal Gida Tüketim Eğilimlerinin Belirlenmesine Yönelik Bir Çalişma. Business & Management Studies: An International Journal, 2(1), 18-37.
  • Kitakaze, T., Sakamoto, T., Kitano, T., Inoue, N., Sugihara, F., Harada, N., & Yamaji, R. (2016). The collagen derived dipeptide hydroxyprolyl-glycine promotes C2C12 myoblast differentiation and myotube hypertrophy. Biochemical and biophysical research communications, 478(3), 1292-1297.
  • Klupšaitė, D., & Juodeikienė, G. (2015). Legume: Composition, protein extraction and functional properties. A review. Chemical Technology, 66(1), 5-12.
  • Kumar, P., & Sharma, S. M. (2015). An overview of purification methods for proteins. Ijar, 1(12), 450-459.
  • León-López, A., Morales-Peñaloza, A., Martínez-Juárez, V. M., Vargas-Torres, A., Zeugolis, D. I., & Aguirre-Álvarez, G. (2019). Hydrolyzed collagen—sources and applications. Molecules, 24(22), 4031.
  • Lonnie, M., Hooker, E., Brunstrom, J. M., Corfe, B. M., Green, M. A., Watson, A. W., Williams, E. A., Stevenson, E. J., Penson, S., & Johnstone, A. M. (2018). Protein for Life: Review of Optimal Protein Intake, Sustainable Dietary Sources and the Effect on Appetite in Ageing Adults. Nutrients, 10(3), 360.
  • Lupton, J. R., Brooks, J. A., Butte, N. F., Caballero, B., Flatt, J. P., & Fried, S. K. (2002). Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids. National Academy Press: Washington, DC, USA, 5, 589-768.
  • Małecki, J., Muszyński, S., & Sołowiej, B. G. (2021). Proteins in Food Systems—Bionanomaterials, Conventional and Unconventional Sources, Functional Properties, and Development Opportunities. Polymers, 13(15), 2506.
  • Manninen A. H. (2009). Protein hydrolysates in sports nutrition. Nutrition & metabolism, 6, 38.
  • McLain, T. A., Escobar, K. A., & Kerksick, C. M. (2015). Protein applications in sports nutrition—Part I: Requirements, quality, source, and optimal dose. Strength & Conditioning Journal, 37(2), 61-71.
  • Millward, D. J., Layman, D. K., Tomé, D., & Schaafsma, G. (2008). Protein quality assessment: impact of expanding understanding of protein and amino acid needs for optimal health. The American journal of clinical nutrition, 87(5), 1576S-1581S.
  • Nimni, M. E. (2018). Collagen: Volume II: Biochemistry and Biomechanics. CRC Press.
  • Okur, K. H. (2009). İslam hukuku açısından helâl ve haram olan gıdalar ve bazı güncel meseleler. Usûl İslam Araştırmaları, 11(11), 7-40.
  • Onurlubaş, E., & Çakırlar, H. (2016). Tüketicilerin süt ve süt ürünleri tüketimini etkileyen faktörlerin belirlenmesi üzerine bir araştırma. Çankırı Karatekin Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 7(1), 217-242.
  • Onurlubaş, E., & Gürler, A. Z. (2015). Tüketicilerin gıda güvenliği konusunda bilinç düzeylerinin ölçülmesi: Tokat ili örneği. Gıda Tarım Hayvancılık Bakanlığı, Tarımsal Ekonomi ve Politika Geliştirme Enstitüsü.
  • Onurlubaş, E., & Şener, T. (2016). Markalı ürün ile ilgili tüketici düşüncelerinin belirlenmesi üzerine bir araştırma. Selçuk Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, (35), 325-341.
  • Pehlivanoğlu, H., Bardakçı, H. F., & Yaman, M. (2021). Protein quality assessment of commercial whey protein supplements commonly consumed in Turkey by in vitro protein digestibility-corrected amino acid score (PDCAAS). Food Science and Technology
  • Riaz, M. N., & Chaudry, M. M. (2003). Halal food production. CRC press.
  • Rizzo, G., & Baroni, L. (2018). Soy, soy foods and their role in vegetarian diets. Nutrients, 10(1), 43.
  • Sayın, M. (2013). Üretimde Domuz Kullanımı. GİMDES Dergisi, Yıl, 7, 34-35.
  • Schaafsma, G. (2012). Advantages and limitations of the protein digestibility-corrected amino acid score (PDCAAS) as a method for evaluating protein quality in human diets. British journal of nutrition, 108(S2), S333-S336.
  • Şimşek, H. (2010). Gıda Katkı Maddeleri. Fazilet Neşriyat, 238s, İstanbul.
  • Tayar, M., & Doğan, M. (2019). Helal Kesim. Academic Platform Journal of Halal Life Style, 1(2), 62-76.
  • TGK (2003). https://www.resmigazete.gov.tr/eskiler/2003/01/20030109.htm
  • van Vliet, S., Burd, N. A., & van Loon, L. J. (2015). The skeletal muscle anabolic response to plant-versus animal-based protein consumption. The Journal of nutrition, 145(9), 1981-1991.
  • Varani, J., Dame, M. K., Rittie, L., Fligiel, S. E., Kang, S., Fisher, G. J., & Voorhees, J. J. (2006). Decreased collagen production in chronologically aged skin: roles of age-dependent alteration in fibroblast function and defective mechanical stimulation. The American journal of pathology, 168(6), 1861-1868.
  • Walia, A., Gupta, A. K., & Sharma, V. (2019). Role of bioactive compounds in human health. Acta Sci. Med. Sci, 3, 25-33.
  • World Health Organization. (1991). Protein Quality Evaluation: Report of the Joint FAO/WHO Expert Consultation, Bethesda, Md., USA 4-8 December 1989 (Vol. 51). Food & Agriculture Org..
There are 48 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Research Articles
Authors

Sena Nur Tanyıldız 0000-0003-3107-3061

Hatice Yıldırım 0000-0001-5904-2430

Mustafa Yaman 0000-0001-9692-0204

Publication Date December 24, 2021
Published in Issue Year 2021

Cite

APA Tanyıldız, S. N., Yıldırım, H., & Yaman, M. (2021). HAYVANSAL KAYNAKLI PROTEİN TAKVİYELERİ VE HELAL GIDA AÇISINDAN DEĞERLENDİRİLMESİ. Helal Ve Etik Araştırmalar Dergisi, 3(2), 38-46. https://doi.org/10.51973/head.1034621

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