TY  - JOUR
T1  - Alternatif protein kaynağı Spirulina platensis ile zenginleştirilen kefirin γ-aminobütirik asit (GABA), karnosin, anserin, 5-hidroksimetilfurfural (HMF) ve indirgen şeker içeriği
TT  - γ-aminobutyric acid (GABA), carnosine, anserine, 5-hydroxymethylfurfural (HMF) and reducing sugar content of kefir fortified with alternative protein source Spirulina platensis
AU  - Terzioğlu, Murat Emre
AU  - Edebali, Ezgi
AU  - Bakırcı, İhsan
PY  - 2024
DA  - March
Y2  - 2024
DO  - 10.29050/harranziraat.1401399
JF  - Harran Tarım ve Gıda Bilimleri Dergisi
PB  - Harran Üniversitesi
WT  - DergiPark
SN  - 2587-1358
SP  - 118
EP  - 130
VL  - 28
IS  - 1
LA  - tr
AB  - Hayvansal üretim faaliyetleri esnasında oluşan atıkların, çevre kirliliğine neden olması ve küresel ısınmanın bir nedeni olarak gösterilen sera gazı emisyon oranını arttırması başta Spirulina platensis olmak üzere protein açısından zengin mikroalg kaynaklarını gündeme getirmiştir. Daha az enerji kullanılarak, uygun maaliyetle sürdürülebilir yetiştirme imkanlarına sahip olan S. platensis yüksek protein içeriğinin yanı sıra çevre dostu kimliğiyle dikkatleri üzerine çekmiştir. Mevcut çalışmada içerdiği probiyotik mikroorganizmalar neticesinde fonksiyonel gıda olarak nitelendirilen kefire farklı oranlarda (%0.5, %1 ve %1.5) S. platensis ilave edilmiş ve örneklerde nörotransmiter madde olarak nitelendirilen γ-aminobütirik asit (GABA) içeriğinin yanı sıra nörolojik hastalıkların ve dokularda biriken oksidatif stresin önlenmesinde önemli bir rol oynayan karnosin ve anserin dipeptilerinin içeriği belirlenmiştir. Ayrıca kefir örneklerinde indirgen şeker ve Maillard reaksiyon ürünü olan 5-hidroksimetilfurfural (HMF) oluşumu incelenerek S. platensis ilavesinin etkisi ortaya konmuştur. Bu bağlamda, kefir örneklerine S. platensis ilavesinin istatistiksel olarak GABA, karnosin ve HMF değerleri üzerinde çok önemli (p<0.01) ve indirgen şeker üzerinde önemli (p<0.05) etkiye sahip olduğu, anserin üzerinde ise önemli bir etkisinin olmadığı (p>0.05) belirlenmiştir. Kontrol grubu kefir örneklerinde GABA içeriğinin 544.52 nmol mL-1 olduğu belirlenirken, S. platensis ilavesiyle artarak 1310.62-2055.12 nmol mL-1 arasında değiştiği saptanmıştır. Benzer şekilde karnosin ve anserin içeriklerinin de S. platensis ilavesiyle artarak, sırasıyla 10.51-16.01 nmol mL-1 ve 12.41-17.38 nmol mL-1 arasında değiştiği belirlenmiştir. Kefir örneklerinde saptanan HMF içeriği S. platensis ilavesiyle artmış olmasına rağmen, tüketilebilir limitler içerisinde yer aldığı ortaya konmuştur. Sonuç olarak, S. platensis ilaveli kefir örneklerinin GABA, karnosin ve anserin kaynağı ve fonksiyonel bir ürün olarak tüketimi tavsiye edilmektedir.
KW  - Spirulina platensis
KW  - γ-aminobütirik asit (GABA)
KW  - karnosin
KW  - anserin
KW  - 5-hidroksimetilfurfural (HMF)
KW  - kefir
N2  - The fact that the wastes generated during animal production activities cause environmental pollution and increase the rate of greenhouse gas emissions, which is shown as a cause of global warming, has brought protein-rich microalgae resources, especially Spirulina platensis, to the agenda. S. platensis, which has sustainable cultivation opportunities with less energy and affordable cost, has attracted attention with its high protein content as well as its environmentally friendly identity. In the present study, S. platensis was added at different ratios (0.5%, 1% and 1.5%) to kefir, which is characterized as a functional food due to the probiotic microorganisms it contains, and the content of γ-aminobutyric acid (GABA), which is characterized as a neurotransmitter substance, as well as carnosine and anserine dipeptides, which play an important role in the prevention of neurological diseases and oxidative stress accumulated in tissues, were determined in the samples. In addition, the effect of S. platensis addition was revealed by analyzing the formation of reducing sugar and Maillard reaction product 5-hydroxymethylfurfural (HMF) in kefir samples. In this context, it was determined that the addition of S. platensis to kefir samples statistically had a very significant effect on GABA, carnosine and HMF values (p<0.01) and a significant effect on reducing sugar (p<0.05), while it had no significant effect on anserine (p>0.05). While the GABA content was 544.52 nmol mL-1 in the control group kefir samples, it increased with the addition of S. platensis and ranged between 1310.62-2055.12 nmol mL-1. Similarly, carnosine and anserine contents increased with the addition of S. platensis and ranged between 10.51-16.01 nmol mL-1 and 12.41-17.38 nmol mL-1, respectively. Although HMF content in kefir samples increased with the addition of S. platensis, it was found to be within the consumable limits. In conclusion, kefir samples with S. platensis addition are recommended to be consumed as a source of GABA, carnosine and anserine and as a functional product.
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UR  - https://doi.org/10.29050/harranziraat.1401399
L1  - https://dergipark.org.tr/tr/download/article-file/3584037
ER  -