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Türkiye'deki Eczanelerde Bulunan Probiyotiklere Genel Bakış

Yıl 2022, , 434 - 439, 04.10.2022
https://doi.org/10.53424/balikesirsbd.1115356

Öz

Amaç: Bu çalışmada, Aralık 2021'de Türkiye'de eczanelerde aktif olarak satılan probiyotik preparatları hakkında sağlık profesyonellerine ve ilgililere genel bir değerlendirmesini sunmayı amaçladık. Gereç ve Yöntem: Çalışmamızda Rx Mediapharma® 2021 İnteraktif İlaç Bilgi Kaynak Programını kullanarak Aralık 2021'de Türkiye'de eczanelerde aktif olarak satılan probiyotik preparatlarını inceledik. Bulgular: Programdaki 249 preparatı değerlendiridğimizde bunların çoğunun kapsül formunda olduğunu tespitedildi (n:103). Preparatların %39'u tek tip mikroorganizma (n=97) içerirken geri kalanı birden fazla tip mikroorganizma içermektedir. Probiyotik preparatlardaki başlıca içeriği Lactobacillus ve bifidobacterium türleri (%84 ) oluşturmuştur. Preparatların %97'si Tarım Bakanlığı tarafından Gıda Takviyesi olarak onaylanmış olup probiyotiklerin %99'u reçetesiz satılmaktadır. Ayrıca tüm preparatların % 59'u ithal üründür. Sonuç: Probiyotikler sağlık otoritelerince, sağlığa yarar iddiası olan veya olmayan gıda/takviye maddeleri ve probiyotik droglar olarak kategorilere ayrılmaktadır. İncelediğimiz probiyotikler 'Besin Ürünleri' başlığı altında değerlendirilmekte olup herhangi gruplama yapılmamıştır. Sağlık Bakanlığı tarafından yapılan gruplandırma ve denetleme probiyotik kullanımını daha güvenli hale getirecektir.

Kaynakça

  • Barnett, J. A. (2000). A history of research on yeasts 2: Louis Pasteur and his contemporaries, 1850-1880. Yeast (Chichester, England), 16(8), 755–771. https://doi.org/10.1002/1097-0061(20000615)16:8<755::AID-YEA587>3.0.CO;2-4
  • Bell, V., Ferrão, J., & Fernandes, T. (2017). Nutritional guidelines and fermented food frameworks. Foods, 6(8), 1–17. https://doi.org/10.3390/foods6080065
  • Bermúdez-Humarán, L. G., Salinas, E., Ortiz, G. G., Ramirez-Jirano, L. J., Morales, J. A., & Bitzer-Quintero, O. K. (2019). From probiotics to psychobiotics: Live beneficial bacteria which act on the brain-gut axis. Nutrients, 11(4). https://doi.org/10.3390/nu11040890
  • Champagne, C. P., Ross, R. P., Saarela, M., Hansen, K. F., & Charalampopoulos, D. (2011). Recommendations for the viability assessment of probiotics as concentrated cultures and in food matrices. International Journal of Food Microbiology, 149(3), 185–193. https://doi.org/10.1016/j.ijfoodmicro.2011.07.005
  • Cordoba, A.& Hotel, A. C. P. (2001). Health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria. Prevention, 5(1), 1-10.
  • Didari, T., Solki, S., Mozaffari, S., Nikfar, S., & Abdollahi, M. (2014). A systematic review of the safety of probiotics. Expert Opinion on Drug Safety, 13(2), 227–239. https://doi.org/10.1517/14740338.2014.872627
  • Domig, K. J., Kiss, H., Petricevic, L., Viernstein, H., Unger, F., & Kneifel, W. (2014). Strategies for the evaluation and selection of potential vaginal probiotics from human sources: An exemplary study. Beneficial Microbes, 5(3), 263–272. https://doi.org/10.3920/BM2013.0069
  • Doron, S., & Snydman, D. R. (2015). Risk and safety of probiotics. Clinical Infectious Diseases, 60(2), 129–134. https://doi.org/10.1093/cid/civ085
  • Fuller, R. (1989). Probiotics in man and animals. J Appl Bacteriol, 66(5), 365-78. PMID: 2666378.
  • Gasbarrini, G., Bonvicini, F., & Gramenzi, A. (2016). Probiotics History. Journal of Clinical Gastroenterology, 50(2), S116–S119. https://doi.org/10.1097/MCG.0000000000000697
  • Grigoroff, S. (1905). Study on edible fermented milk: Kissélo-mléko‟ in Bulgaria [in French]. Revue Médicale de la Suisse Romande. Genéve: Libraires-Éditeurs. Librairie de L‟Université.
  • Gu, R. X., Yang, Z. Q., Li, Z. H., Chen, S. L., & Luo, Z. L. (2008). Probiotic properties of lactic acid bacteria isolated from stool samples of longevous people in regions of Hotan, Xinjiang and Bama, Guangxi, China. Anaerobe, 14(6), 313–317. https://doi.org/10.1016/j.anaerobe.2008.06.001
  • Hill, C., Guarner, F., Reid, G., Gibson, G. R., Merenstein, D. J., Pot, B., Morelli, L., Canani, R. B., Flint, H. J., Salminen, S., Calder, P. C., & Sanders, M. E. (2014). Expert consensus document: The international scientific association for probiotics and prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nature Reviews Gastroenterology and Hepatology, 11(8), 506–514. https://doi.org/10.1038/nrgastro.2014.66
  • Koziolek, M., Alcaro, S., Augustijns, P., Basit, A. W., Grimm, M., Hens, B., Hoad, C. L., Jedamzik, P., Madla, C. M., Maliepaard, M., Marciani, L., Maruca, A., Parrott, N., Pávek, P., Porter, C. J. H., Reppas, C., van Riet-Nales, D., Rubbens, J., Statelova, M., … Corsetti, M. (2019). The mechanisms of pharmacokinetic food-drug interactions – A perspective from the UNGAP group. European Journal of Pharmaceutical Sciences, 134, 31–59. https://doi.org/10.1016/j.ejps.2019.04.003
  • McFarland, L. V. (2015). From yaks to yogurt: The history, development, and current use of probiotics. Clinical Infectious Diseases, 60(2), S85–S90. https://doi.org/10.1093/cid/civ054
  • Metchnikoff, E. (1908). Lactic acid as inhibiting intestinal putrefaction.Mitchell, P. C. (Ed.), The prolongation of life; optimistic studies. (s.151-161). New York & London : G.P. Putnam's Sons.
  • Motarjemi, Y. (2002). Impact of small scale fermentation technology on food safety in developing countries. International Journal of Food Microbiology, 75(3), 213–229. https://doi.org/10.1016/S0168-1605(01)00709-7
  • Ozen, M., Dinleyici, E. C. (2015). The history of probiotics: The untold story. Beneficial Microbes, 6(2), 159–165. https://doi.org/10.3920/BM2014.0103
  • Snydman, D. R. (2008). The safety of probiotics. Clinical Infectious Diseases, 46(2). https://doi.org/10.1086/523331
  • Turkish Food Codex. Ministry of Agriculture and Rural Affairs. Official Gazette dated 7 July 2006 and numbered 26221, Ankara. Retrieved from: https://www.resmigazete.gov.tr/eskiler/2006/07/20060707-14.htm . (last accessed on: 27 January 2022).
  • Trush, E. A., Poluektova, E. A., Beniashvilli, A. G., Shifrin, O. S., Poluektov, Y. M., & Ivashkin, V. T. (2020). The Evolution of Human Probiotics: Challenges and Prospects. Probiotics and antimicrobial proteins, 12(4), 1291–1299. https://doi.org/10.1007/s12602-019-09628-4

Overview of Probiotics Available in Pharmacies in Turkey

Yıl 2022, , 434 - 439, 04.10.2022
https://doi.org/10.53424/balikesirsbd.1115356

Öz

Objective: In this study, we aimed to provide a general assessment of the probiotic preparations actively sold in pharmacies in Turkey in December 2021 to health professionals and interested parties. Materials and Methods: We examined the probiotic preparations that were actively sold in pharmacies in Turkey in December 2021 by using the Rx Mediapharma® 2021 Interactive Drug Information Resource Program. Results: There were 249 preparations in the program. Most of them were capsules (n: 103). 39% of preparations contained one type of microorganism (n=97) and the rest more than one type. Genres of Lactobacillus and bifidobacterium are the main content (84%) in the probiotic preparations. 97% of preparations were approved as Food Supplements by the Ministry of Agriculture, and 99% of the probiotics are sold without a prescription. 59% of them were imported. Conclusion: Probiotics are evaluated into categories as food/supplement that can claim or not claim to be beneficial to health, and probiotic drugs. The probiotics we examined are evaluated under the title of 'Nutritional Products' and are not separated according to the grouping in the consensus. Grouping and inspection by the Ministry of Health will make the use of probiotics safer.

Kaynakça

  • Barnett, J. A. (2000). A history of research on yeasts 2: Louis Pasteur and his contemporaries, 1850-1880. Yeast (Chichester, England), 16(8), 755–771. https://doi.org/10.1002/1097-0061(20000615)16:8<755::AID-YEA587>3.0.CO;2-4
  • Bell, V., Ferrão, J., & Fernandes, T. (2017). Nutritional guidelines and fermented food frameworks. Foods, 6(8), 1–17. https://doi.org/10.3390/foods6080065
  • Bermúdez-Humarán, L. G., Salinas, E., Ortiz, G. G., Ramirez-Jirano, L. J., Morales, J. A., & Bitzer-Quintero, O. K. (2019). From probiotics to psychobiotics: Live beneficial bacteria which act on the brain-gut axis. Nutrients, 11(4). https://doi.org/10.3390/nu11040890
  • Champagne, C. P., Ross, R. P., Saarela, M., Hansen, K. F., & Charalampopoulos, D. (2011). Recommendations for the viability assessment of probiotics as concentrated cultures and in food matrices. International Journal of Food Microbiology, 149(3), 185–193. https://doi.org/10.1016/j.ijfoodmicro.2011.07.005
  • Cordoba, A.& Hotel, A. C. P. (2001). Health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria. Prevention, 5(1), 1-10.
  • Didari, T., Solki, S., Mozaffari, S., Nikfar, S., & Abdollahi, M. (2014). A systematic review of the safety of probiotics. Expert Opinion on Drug Safety, 13(2), 227–239. https://doi.org/10.1517/14740338.2014.872627
  • Domig, K. J., Kiss, H., Petricevic, L., Viernstein, H., Unger, F., & Kneifel, W. (2014). Strategies for the evaluation and selection of potential vaginal probiotics from human sources: An exemplary study. Beneficial Microbes, 5(3), 263–272. https://doi.org/10.3920/BM2013.0069
  • Doron, S., & Snydman, D. R. (2015). Risk and safety of probiotics. Clinical Infectious Diseases, 60(2), 129–134. https://doi.org/10.1093/cid/civ085
  • Fuller, R. (1989). Probiotics in man and animals. J Appl Bacteriol, 66(5), 365-78. PMID: 2666378.
  • Gasbarrini, G., Bonvicini, F., & Gramenzi, A. (2016). Probiotics History. Journal of Clinical Gastroenterology, 50(2), S116–S119. https://doi.org/10.1097/MCG.0000000000000697
  • Grigoroff, S. (1905). Study on edible fermented milk: Kissélo-mléko‟ in Bulgaria [in French]. Revue Médicale de la Suisse Romande. Genéve: Libraires-Éditeurs. Librairie de L‟Université.
  • Gu, R. X., Yang, Z. Q., Li, Z. H., Chen, S. L., & Luo, Z. L. (2008). Probiotic properties of lactic acid bacteria isolated from stool samples of longevous people in regions of Hotan, Xinjiang and Bama, Guangxi, China. Anaerobe, 14(6), 313–317. https://doi.org/10.1016/j.anaerobe.2008.06.001
  • Hill, C., Guarner, F., Reid, G., Gibson, G. R., Merenstein, D. J., Pot, B., Morelli, L., Canani, R. B., Flint, H. J., Salminen, S., Calder, P. C., & Sanders, M. E. (2014). Expert consensus document: The international scientific association for probiotics and prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nature Reviews Gastroenterology and Hepatology, 11(8), 506–514. https://doi.org/10.1038/nrgastro.2014.66
  • Koziolek, M., Alcaro, S., Augustijns, P., Basit, A. W., Grimm, M., Hens, B., Hoad, C. L., Jedamzik, P., Madla, C. M., Maliepaard, M., Marciani, L., Maruca, A., Parrott, N., Pávek, P., Porter, C. J. H., Reppas, C., van Riet-Nales, D., Rubbens, J., Statelova, M., … Corsetti, M. (2019). The mechanisms of pharmacokinetic food-drug interactions – A perspective from the UNGAP group. European Journal of Pharmaceutical Sciences, 134, 31–59. https://doi.org/10.1016/j.ejps.2019.04.003
  • McFarland, L. V. (2015). From yaks to yogurt: The history, development, and current use of probiotics. Clinical Infectious Diseases, 60(2), S85–S90. https://doi.org/10.1093/cid/civ054
  • Metchnikoff, E. (1908). Lactic acid as inhibiting intestinal putrefaction.Mitchell, P. C. (Ed.), The prolongation of life; optimistic studies. (s.151-161). New York & London : G.P. Putnam's Sons.
  • Motarjemi, Y. (2002). Impact of small scale fermentation technology on food safety in developing countries. International Journal of Food Microbiology, 75(3), 213–229. https://doi.org/10.1016/S0168-1605(01)00709-7
  • Ozen, M., Dinleyici, E. C. (2015). The history of probiotics: The untold story. Beneficial Microbes, 6(2), 159–165. https://doi.org/10.3920/BM2014.0103
  • Snydman, D. R. (2008). The safety of probiotics. Clinical Infectious Diseases, 46(2). https://doi.org/10.1086/523331
  • Turkish Food Codex. Ministry of Agriculture and Rural Affairs. Official Gazette dated 7 July 2006 and numbered 26221, Ankara. Retrieved from: https://www.resmigazete.gov.tr/eskiler/2006/07/20060707-14.htm . (last accessed on: 27 January 2022).
  • Trush, E. A., Poluektova, E. A., Beniashvilli, A. G., Shifrin, O. S., Poluektov, Y. M., & Ivashkin, V. T. (2020). The Evolution of Human Probiotics: Challenges and Prospects. Probiotics and antimicrobial proteins, 12(4), 1291–1299. https://doi.org/10.1007/s12602-019-09628-4
Toplam 21 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Sağlık Kurumları Yönetimi
Bölüm Makaleler
Yazarlar

Oğuzhan Korkut 0000-0002-2057-4197

Fazilet Şen 0000-0002-8433-1194

Yayımlanma Tarihi 4 Ekim 2022
Gönderilme Tarihi 11 Mayıs 2022
Yayımlandığı Sayı Yıl 2022

Kaynak Göster

APA Korkut, O., & Şen, F. (2022). Overview of Probiotics Available in Pharmacies in Turkey. Balıkesir Sağlık Bilimleri Dergisi, 11(3), 434-439. https://doi.org/10.53424/balikesirsbd.1115356

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