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Hava Bazlı Proteinin Alternatif Bir Protein Kaynağı Olarak Kullanım Olanaklarının İncelenmesi

Yıl 2022, , 643 - 668, 15.12.2022
https://doi.org/10.38001/ijlsb.1096533

Öz

Günümüzde gıda endüstrisinde sürdürülebilir kaynakların, yeni alternatiflerin arayışı trend araştırma konuları olmaktan çıkarak bir zorunluluk haline gelmeye başlamıştır. Üretimde kullanılan doğal kaynakların sınırlı olması ve hızlı nüfus artışı bu durumun temel nedenleridir. Bu noktada alternatif protein kaynağı araştırmaları son derece önem kazanmıştır. Yapılan araştırmalara göre mevcut tüketim alışkanlıkları ve nüfus artışıyla devam edilirse; 2050 yılına gelindiğinde dünya nüfusuna yeterli protein kaynağının sağlanması için protein mahsüllerinin 2005 yılına göre %110 daha fazlasına ihtiyaç duyulacaktır. Tarımsal alanların azalması, küresel ısınma ve insanların zararlı faliyetleri neticesinde biyoçeşitliliğin zarar gördüğü gerçekleri hesaba katıldığında gelecekte kaliteli protein ve su kaynaklarına erişim bir soru işareti halini almaktadır. Tek hücre proteini (THP); biyoprotein, mikrobiyal protein veya biyokütle olarak adlandırılan kurutulmuş hücre topluluğudur. THP; mantarlar, mayalar, algler ve bakteriler gibi birçok farklı mikroorganizma ile elde edilebilmektedir. Hidrojen oksitleyici bakteriler (HOB) birçok avantajı ile THP üretiminde ön plana çıkmaktadır. Hava bazlı protein (HBP) ise HOB’lerin biyoreaktörlerde çoğaltılıp, saflaştırılıp kurutulması ile elde edilen bir THP’dir. Elde edilen biyokütle, proteine ek olarak lipid, karbonhidrat, vitamin ve mineral kaynağı da sağlamaktadır. Tüm bu sebepler HBP’lerin alternatif, sürdürülebilir bir protein kaynağı olma potansiyeline işaret etmektedir. Yapılan bu çalışmada; THP, HOB ve HBP hakkında yapılan araştırmalar derlenmiş ve HBP’lerin kullanım potansiyellerine ışık tutmak hedeflenmiştir.

Destekleyen Kurum

Pınar Entegre Et ve Un Sanayi A.Ş.

Kaynakça

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An Investigations of the Possibilities of Air-Based Protein as an Alternative Protein Source

Yıl 2022, , 643 - 668, 15.12.2022
https://doi.org/10.38001/ijlsb.1096533

Öz

Nowadays, the searches on sustainable resources and new alternatives in food industry have become a necessity rather than being a trend research topics. The limited natural resources used in food production and rapid population growth are the main reasons for this situation. At this point, researches on alternative protein source have become extremely important. If current consumption habits and population growth are continued, 110% more protein crops will be needed compared to 2005 to provide sufficient protein sources to the world population in 2050, according to the researches. Access to qualified protein and water resources in the future poses a question mark considering the fact that decrease in agricultural areas, global warming, and as a result of the harmful activities of humans to biodiversity. The single-cell protein (SCP) refers to dried cells of microorganism and also called as bioprotein, microbial protein, or biomass. SCP can be obtained by many different microorganisms such as fungi, yeasts, algae, and bacteria. Hydrogen oxidizing bacteria (HOB) come into prominence on SCP production by way of many advantages. Air-based protein (ABP) is an SCP obtained by growing, purifying, and drying of HOB in bioreactors. The obtained biomass is a source of lipids, carbohydrates, vitamins and minerals in addition to protein. All these reasons point out the potential of ABP as an alternative and sustainable protein source. In this study, besides reviewing of researches on SCP, HOB and ABP, it was aimed to shed light on the potential areas of the ABP usage.

Kaynakça

  • 1.Godfray, H., Beddington, J., Crute, I., Haddad, L., Lawrence, D., Muir, J. F., Pretty, J., Robinson, S., Thomas S. M., Toulmin, C. Food Security: The Challenge of Feeding 9 Billion People. Science, 2010, 327(5967), 812-818.
  • 2. Birleşmiş Milletler. 2019. Deparment of Economic and Social Affairs, World Population Highlights.
  • 3.Tilman, D., Balzer, C., Hill, J., Befort, B. Global food demand and the sustainable intensification of agriculture. Proceedings of the National Academy of Sciences, 2011, 108 (50), 20260-20264.
  • 4. Poore, J., Nemecek, T. Reducing food's enviromental impacts through producers and consumers. Science, 2018, 360(6392), 987-992
  • 5. Gruener, O. The water footprint: water in the supply chain. The Environmentalist, 1. 2010 (93),12.
  • 6. Boland, M., Rae, A., Vereijken, J. The future supply of animal derived protein for human consumption. Trends in Food Science & Technology, 2013. 29(1), 62-73.
  • 7. Henchion, M., Hayes, M., Mullen, A., Fenelon, M., Tiwari, B. Future protein supply and demand: strategies and factors influencing a sustainable equilibrium. Foods, 2017, 6(7), 53.
  • 8. Bohrer, B. Nutrient density and nutritional value of meat products and non-meat foods high in protein. Trends in Food Science & Technology, 2017,65, 103-112.
  • 9. Reeds, P. Dispensable and indispensable amino acids for humans. The Journal of Nutrition, 2000.130(7), 1835-1840.
  • 10. Elango, R., Ball, R., Pencharz, P. Amino acid requirements in humans: with a special emphasis on the metabolic availability of amino acids. Amino acids, 2009, 37(1), 19-27.
  • 11.Henley, E., Taylor, J., Obukosia, S. The importance of dietary protein in human health: Combating protein deficiency in sub-Saharan Africa through trangenic biofortified sorghum. Advances in Food and Nutrition Research, 2010, 60, 21-52.
  • 12. Moughan, P. J. Dietary protein for human health. British Journal of Nutrition, 2012, 108(S2), 1-2.
  • 13. Neacsu, M., McBey, D., Johnstone, A. M. Meat reduction and plant-based food: replacement of meat, nutritional, health and social aspects. In Sustainable Protein Sources, Edited by Nadathur S. R., Scanlin L., Wanasundara, J. P. D., Elsevier, London, United Kingdom, 2017, 359-375.
  • 14. Porter, J. R., Xie, L., Challinor, A. J., Cochrane, K., Howden, S. M., Iqbal, M. M., Lobell, D. B., Travasso, M. Food Security and Food Production Systems. In Climate Change: Impacts, Adaptation and Vulnerability. Part A: Global and Sectoral Aspects, Edited by Field C. B., Barros V. R., Dokken D. J., Mach K. J., Mastrandrea M. D., Cambridge University Press, New York, 2014, 485-533.
  • 15. Semba, R. The rise and fall of protein malnutrition in global health. Annals of Nutrition and Metabolism, 2016, 69(2), 79-88.
  • 16. Wu, G., Jaeger, L., Bazer, F., Rhoads, J. Arginine deficiency in preterm infants: biochemical mechanisms and nutritional implications. The Journal of Nutritional Biochemistry, 2004, 15(8), 442-451.
  • 17. Matassa, S., Verstraete, W., Pikaar, I., Boon, N. Autotrophic nitrogen assimilation and carbon capture for microbial protein production by a novel enrichment of hydrogen-oxidizing bacteria. Water Research, 2016, 101, 137-146.
  • 18. Sharif, M., Zafar, M. H., Aqib, A. I., Saeed, M., Farag, M. R., Alagawany, M. Single cell protein: Sources, mechanism of production, nutritional value and its uses in aquaculture nutrition. Aquaculture, 2021, 531, 735885.
  • 19. Saeed, M., Yasmin, I., Murtaza, M. A., Fatima, I., Saeed, S. Single cell protein: a novel value added food product. Pakistan Journal of Food Sciences, 2016, 26, 211-217.
  • 20.Çalışkaner, Ş., Ceylan, N., Konca, Y., Demirel, R., Çördük, M., Milli, Ü. Etil alkol vasatında üretilen tek hücre proteini (Erpin) üzerinde biyolojik bir araştırma. Türk Tarım ve Ormancılık Dergisi, 1998, 22(3), 299-304.
  • 21.Gao, Y., Li, D., Liu, Y. Production of single cell protein from soy molasses using Candida tropicalis. Annals of Microbiology, 2012, 62(3), 1165-1172.
  • 22. Goldberg, I. Single Cell Protein. 2013. Springer Science & Business Media, Berlin, Germany.
  • 23. Volova, T., Barashkov, V. Characteristics of proteins synthesized by hydrogen-oxidizing microorganisms. Applied Biochemistry and Microbiology, 2010, 46, 574-579.
  • 24. Campbell-Platt, G. Fermented Foods-a world perspective. Food Research International, 1994, 27(3), 253-257.
  • 25. Ciferri, O. Spirulina, the edible microorganism. Microbiological Reviews, 1983, 47(4), 551-578.
  • 26. Abdulqader, G., Barsanti, L., Tredici, M. Harvest of Arthrospira platensis from Lake Kossorom (Chad) and its household usage amoung the Kanembu. Journal of Applied Phycology, 2000, 12(3), 493-498.
  • 27. Nasseri, A. T., Rasoul-Amini, S., Morowvat, M. H., Ghasemi, Y. Single cell protein: production and process. American Journal of Food Technology, 2011, 6(2), 103-116.
  • 28. Srividya, Y., Joseph Kingston, J., Murali, H. S., Batra, H.V. Rapid and concurrent detection of Listeria species by Multiplex PCR. International Journal of Pharma and Bio Sciences, 2013, 4(1), 106-116.
  • 29. Matelbs, R., Tannenbaum, S. Single-cell protein. Economic Botany, 1968, 22(1), 42-50.
  • 30. Patel, S., Cook, P. The DNA-protein cross: a method for detecting specific DNA-protein complexes in crude mixtures. The EMBO journal, 1983, 2(1), 137-142.
  • 31. Steinkraus, K. Microbial biomass protein grown on edible susbtrates: the indigenous fermented foods. In Microbial Biomass Proteins, Edited by Moo-Young, M., Gregory K. F., Elsevier Applied Science, Essex, England, 1986, 33-45.
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  • 49.Stoffel, F., de Oliveira Santana, W., Gregolon, J. G. N., Kist, T., Fontana, R. C., Camassola, M. Production of edible mycoprotein using agroindustrial wastes: Influence on nutritional, chemical and biological properties. Innovative Food Science and Emerging Technologies, 2019, 58, 102227.
  • 50. Hellwig, C., Gmoser, R., Lundin, M., Taherzadeh, M. J., & Rousta, K. Fungi burger from stael bread? A case study on perceptions of a novel protein-rich food product made from an edible fungus. Foods, 2020, 9(8), 1112.
  • 51. Stoffel, F., de Oliveira Santana, W., Fontana, R. C., Camassola, M. Use of pleurotus albidus mycoprotein flour to produce cookies: Evaluation of nutritional enrichment and biological activity. Innovative Food Science and Emerging Technologies, 2021, 68, 102642.
  • 52. Sousa, I., Gouveia, L., Batista, A. P., Raymundo, A., Bandarra, N. M. Microalgae in novel food products. Food Chemistry Research Developments, 2008, 75-112.
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  • 54. Becker, E. Micro-algae as a source of protein. Biotechnology Advances, 2007, 25, 207-210.
  • 55.Mahasneh, I. A. Production of single cell protein from five strains of the microalga Chlorella spp. (Chlorophyta). Cytobios, 1997, 90, 153-161.
  • 56. Faust, U. Production of microbial biomass. In Fundamentals of Biotechnology, Edited by Prave P., Faust U., Sittig W., Sukatsch D., VCH Publishers, Weinheim, Germany, 1987, 601-622.
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  • 61. Synder, H. E. Microbial sources of protein. Advances in Food Research, 1970, 18, 85-140.
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  • 76. Ruuskanen, V., Givirovskiy, G., Elfving, J., Kokkonen, P., Karvinen, A., Jarvinen, L., Sillman, J., Vainnikka, M., Ahola, J. Neo-Carbon food concept: a pilot-scale hybrid biological-inorganic system with direct air capture of carbon dioxide. Journal of Cleaner Production, 2021, 278, 1-11.
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Toplam 84 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Derleme Makaleler
Yazarlar

Elif Erdoğan 0000-0002-5880-1340

Orhan Kaya 0000-0001-7602-4736

Esra Derin 0000-0003-4390-2453

Büşra Çakaloğlu Ebcim 0000-0003-4206-585X

Yayımlanma Tarihi 15 Aralık 2022
Yayımlandığı Sayı Yıl 2022

Kaynak Göster

EndNote Erdoğan E, Kaya O, Derin E, Çakaloğlu Ebcim B (01 Aralık 2022) Hava Bazlı Proteinin Alternatif Bir Protein Kaynağı Olarak Kullanım Olanaklarının İncelenmesi. International Journal of Life Sciences and Biotechnology 5 3 643–668.


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