Effect of Functional Dairy Products on Immune System and Yakult Instance

Yıl 2013, Cilt: 11 Sayı: 3-4, 114 - 118, 01.09.2013

Çağdaş Koçak Tuğba Kök Taş

Öz

In recent years, people have had a tendency to regular and balanced diet in order to maintain a high quality life style. Therefore health-conscious consumers have increased their need for functional foods. Functional dairy products comprise of several products with probiotic properties including the acidophilus milk, probiotic yoghurt, kefir, yakult, kımız and dahi. The consumption of functional dairy products aids the gut flora and supports the immune system. Beneficial bacteria colonize onto the intestinal epithelial cells and may develop an immune response for the mucosal and the systemic system by producing metabolites with antibacterial properties. Additionally, the reactive oxygen and nitrogen species that they produce display phagocytic activity against foreign materials and microorganisms through the production of lysosomal enzymes and monokines. Conducted studies reported elevated percentage levels of leukocytes including monocytes and neutrophils, which are the indicators of phagocytic activity, upon consumption of probiotic microorganisms used in functional dairy products. For example, in the experiments with volunteers that daily intake during three weeks of yakult provides a positive effect on NK-cell activity.This present study aims to present relevant research on the effect of various functional dairy products on the immune system and to promote the appearance of more health-conscious food products in supermarkets

Anahtar Kelimeler

Functional foods, Yakult, Probiotic, Gut immune system

Fonksiyonel Süt Ürünlerinin Bağışıklık Sistemi Üzerine Etkisi ve Yakult Örneği

Öz

Son yıllarda kaliteli ve sağlıklı bir yaşam için insanlar dengeli ve düzenli beslenmeye yönelmektedirler. Bu sebeple bilinçli tüketici fonksiyonel gıdalara ihtiyaç duymaktadır. Fonksiyonel süt ürünlerini özellikle probiyotik özellik içeren ürünlerden; asidofilus sütleri, probiyotik yoğurtlar, kefir, yakult, kımız ve dahi gibi ürünler oluşturmaktadır. Fonksiyonel süt ürünlerinin tüketimi kişilerin bağırsak florasına ve bağışıklık sistemine olumlu katkı sağlamaktadır. Yararlı bakteriler bağırsak hücrelerine tutunarak ve antibakteriyel metabolitler üreterek mukozal sisteme immün yanıt oluşturabilmektedirler. Ayrıca ürettikleri reaktif oksijen ve nitrojen türleri, lizozomal enzim ve monokinlerin üretimi ile yabancı maddelere fagositik aktivite göstermektedirler. Yapılan araştırmalarda fonksiyonel süt ürünlerinde kullanılan probiyotik özellikli mikroorganizmaların tüketimi ile fagositik aktivitenin göstergesi olan monositler ve nötrofiller gibi lökositlerin yüzde oranlarında artış olduğu belirtilmektedir. Örneğin yakult fermente içeceği üç hafta süresince tüketen gönüllü kişilerde lenfosit hücre aktivitesinin olumlu etkilendiği belirtilmiştir. Bu derlemenin amacı farklı fonksiyonel süt ürünlerinin bağışıklık sistemine etkileri ile ilgili araştırmaları ve ülkemizde tanınmayan Yakult ürünü hakkında bilgi sunmaktır

Anahtar Kelimeler

Fonksiyonel gıda, Yakult, Probiyotik, Bağırsak bağışıklık sistemi

Kaynakça

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