The Mechanism of Glucose Oxidase Enzyme and Its Effect on the Growth of Probiotic Bacteria in Dairy Products

Yıl 2021, Sayı: 26, 1 - 9, 29.08.2021

Hatice Altınkaynak Tülay Özcan

Öz

Abstract

Objective: Functional dairy products which have proper environment for growth of probiotic bacteria, show positive effects on intestinal microbiota and immune system with their regular consumption. The health-promoting benefits of probiotic products are provided by preserving a certain number of bacterial viability during shelf life. For this reason, the addition of glucose oxidase enzyme is one of the technologically applied methods in order to maintain the existence of living microorganisms while improving the functional properties of the food. In this review, the mechanism of glucose oxidase enzyme, its applications on foods, effects on the growth and preservation of activity of probiotic bacteria in functional dairy products are explained.

Anahtar Kelimeler

Enzyme, Glucose Oxidase, Probiotic Bacteria, Dairy Products

Glikoz Oksidaz Enzimi Mekanizması ve Süt Ürünlerinde Probiyotik Bakterilerin Gelişimi Üzerine Etkisi

Öz

Özet

Amaç: Probiyotik bakterilerin gelişimi için uygun ortama sahip fonksiyonel süt ürünleri düzenli olarak tüketildiğinde bağırsak mikrobiyotası ve bağışıklık sistemi üzerinde olumlu etkiler göstermektedir. Probiyotik ürünlerin sağlığı geliştirici faydaları raf ömrü süresince bakteri canlılığının belli sayıda korunması ile sağlanmaktadır. Bu sebeple, gıdanın fonksiyonel özellikleri geliştirilirken aynı zamanda canlı mikroorganizmaların varlığının da sürdürülebilmesi için glikoz oksidaz enzimi ilavesi teknolojik olarak uygulanan yöntemlerden birisidir. Bu derlemede, glikoz oksidaz enzimi mekanizmasının, gıdalarda uygulamaları, foksiyonel süt ürünlerinde probiyotik bakterilerin gelişimi ve aktivitesinin korunması üzerine etkileri açıklanmaktadır.

 

Anahtar Kelimeler

Enzim, Glikoz Oksidaz, Probiyotik Bakteri, Süt Ürünü

Kaynakça

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