Probiotic Yeasts in Olives and Olive Oil, Their Benefits and Mechanisms of Action

Year 2023, Volume: 13 Issue: 4, 2683 - 2691, 01.12.2023

Pınar Cumur , Eda Kılıç Kanak , Suzan Öztürk Yılmaz

https://doi.org/10.21597/jist.1251584

Abstract

Today, the use of probiotics is increasing visibly. Many reasons such as preventing the proliferation of pathogenic microorganisms in the intestine, creating a healthier flora environment, strengthening the intestinal barrier, inhibiting inflammation will continue to keep the interest in probiotics on the agenda. Considering the effects of these microorganisms on human health and their beneficial effects on food, the search for new and more effective probiotic sources has begun. Although the majority of probiotic microorganisms are composed of bacteria, the probiotic properties of yeasts are being investigated by many studies today. Since bacteria can be sensitive to antibiotics, produce toxins and show pathogenicity, preference has been given to yeasts in the selection of probiotics. The fact that they increase the flavor in fermented foods, contribute to the development of new functional foods and, in addition, act as a biological control agent on mold and pathogenic microorganisms to increase the shelf life of products shows that the future of yeasts in food biotechnology is bright. Most probiotics used today are derived from fermented foods or from microorganisms that colonize a healthy person. Table olives; Since it is one of the most important fermented foods in the food industry, it can be considered as a potential source of probiotic yeast. Freshly produced extra virgin olive oil has also been shown to contain a biotic fraction represented by a rich microbiota, including yeasts. In this review, the probiotic properties of yeasts, the yeasts found in olive and olive oil, and the probiotic action mechanisms of these yeasts are included.

Keywords

Probiotic, Yeast, Oil, Olive oil

Zeytin ve Zeytinyağında Bulunan Mayalar, Faydaları, Probiyotik Aktiviteleri ve Etki Mekanizmaları

Abstract

Günümüzde probiyotiklerin kullanımı gözle görülür şekilde artmaktadır. Bağırsakta patojen mikroorganizmaların çoğalmasını engelleyerek daha sağlıklı bir flora ortamı oluşturmaları, bağırsak bariyerini güçlendirmeleri, inflamasyonu inhibe etmeleri gibi pek çok sebep, probiyotiklere olan ilgiyi gündemde tutmaya devam edecektir. Bu mikroorganizmaların insan sağlığına etkileri ve gıda üzerindeki yararlı etkileri düşünüldüğünde, yeni ve daha etkin probiyotik kaynak arayışları başlamıştır. Probiyotik mikroorganizmaların büyük çoğunluğu bakterilerden oluşmakla beraber, mayaların probiyotik özellikleri de günümüzde pek çok çalışma ile araştırılmaktadır. Bakterilerin antibiyotiklere karşı duyarlı olabilmeleri, toksin üretebilmeleri ve patojenite gösterebilmeleri gibi etkileri sebebiyle, probiyotik seçiminde tercih mayalara yönelmiştir. Fermente gıdalarda lezzeti artırmaları, yeni fonksiyonel gıda gelişimine katkıları ve bunlara ek olarak ürünlerin raf ömrünü artırmaya yönelik küf ve patojen mikroorganizmalar üzerine biyolojik kontrol ajanı görevi görmeleri, mayaların gıda biyoteknolojisinde geleceğinin parlak olduğunu göstermektedir. Günümüzde kullanılan çoğu probiyotik, fermente gıdalardan ya da sağlıklı bir insanı kolonize eden mikroorganizmalardan elde edilir. Sofralık zeytin; gıda endüstrisinin en önemli fermente gıdalarından olması sebebi ile potansiyel probiyotik maya kaynağı olarak düşünülebilir. Taze üretilmiş sızma zeytinyağının da mayalar da dahil olmak üzere zengin bir mikrobiyota tarafından temsil edilen biyotik bir fraksiyon içerdiği gösterilmiştir. Bu derlemede, mayaların probiyotik özelliklerine, zeytin ve zeytinyağında bulunan mayalara ve bu mayaların probiyotik etki mekanizmalarına yer verilmiştir.

Keywords

Probiyotik, Maya, Zeytin, Zeytinyağı

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