Fermented Traditional Probiotic Beverages of Turkish Origin: A Concise Review

Öz

ABSTRACT: The fact that foods can provide additional medicinal health benefits beyond basic energy requirements and nutritional needs for survival, has been proven through rigorous scientific researches over the years. Although Turkey is historically believed to be the ancient origin of a decent number of fermented probiotic foods and beverages, there is still little awareness amongst the overall populace regarding the usefulness of these medicinal products also known as functional foods. Hence, the current review article discusses probiotics as a top notch variety of functional foods and encapsulates their history as well as some proven beneficial effects of some known probiotic microorganisms on human health. More importantly, greater emphasis is placed on elucidating scientific data on seven fermented traditional probiotic beverages of Turkish origin namely boza, kefir, ayran, shalgam, hardaliye, koumiss and gilaburu juice. The paper concisely describes their main characteristics, probiotic microbiota composition, production techniques as well as nutritional properties and some potential health benefits derivable from their consumption.

Anahtar Kelimeler

• Turkish
• fermented
• probiotics
• beverages
• functional foods

Kaynakça

1. 1. Lilly, D.M. and R.H. Stillwell, Probiotics: Growth-promoting factors produced by microorganisms. Science, 1965. 147: p. 747-748.
2. 2. Parker, R.B., Probiotics, the other half of the antibiotic story. Anim. Nutr. Health, 1974. 29: p. 4-8.
3. 3. Salminen, S., et al., Demonstration of safety of probiotics – A review. Int. J. Food Microbiol, 1998. 44: p. 93-106.
4. 4. Food and Agriculture Organization/World Health Organization (FAO/WHO), Health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria, Report of a Joint FAO/WHO Expert Consultation on Evaluation of Health and Nutritional Properties of Probiotics in Food including Powder Milk with Live Lactic Acid Bacteria. 2001, Córdoba, Argentina (http://www.who.int/foodsafety/publications/fs_management/en/probiotics.pdf).
5. 5. Gibson, R.G. and M.B. Roberfroid, Dietary modulation of the human colonic microbiota: Introducing the concept of prebiotics. J. Nutr., 1995. 125: p. 1401–1412.
6. 6. FAO/WHO, Food and Agriculture Organization Technical Meeting on Prebiotics: Food Quality and Standards Service (AGNS), Food and Agriculture Organization of the United Nations (FAO); FAO Technical Meeting Report. 2007, FAO: Rome, Italy, 15–16 September.
7. 7. Das, L., et al., Role of nutraceuticals in human health. J Food Sci Technol, 2012. 49: p. 173–183.
8. 8. Andersson, H., et al., Health effects of probiotics and prebiotics: A literature review on human studies. Scand J Nutr, 2001. 45: p. 58-75.

9. 9. Olveira, G. and I. González-Molero, An update on probiotics, prebiotics and symbiotics in clinical nutrition. Endocrinol. Nutr, 2016. 63: p. 482–494.
10. 10. Caramia, G., A. Atzei, and V. Fanos, Probiotics and the skin. Clinics in dermatology, 2008. 26(1): p. 4-11.
11. 11. Tissier, H., Traitement des infections intestinales par lam´ ethode de la flore bact ´ erienne de l’intestin. CR Soc Biol, 1906. 60: p. 359–361.
12. 12. Metchnikoff, E., The Prolongation of Life: Optimistic Studies. 1908, Springer Publishing Company, London.
13. 13. Homayouni, A., Therapeutical effects of functional probiotic, prebiotic and symbiotic foods. (1st ed.). 2008, Tabriz: Tabriz University of Medical Sciences.
14. 14. Homayouni, A., et al., Factors influencing probiotic survival in ice cream: A Review. International Journal of Dairy Science, 2012. 7: p. 1-10.
15. 15. Figueroa-González, I., A. Cruz-Guerrero, and G. Quijano, The Benefits of Probiotics on Human Health. J Microbial Biochem Technol, 2011. doi:10.4172/1948-5948.S1-003. S1-003.
16. 16. Sagdic, O., I. Ozturk, and N. Yapar, Diversity and probiotic potentials of lactic acid bacteria isolated from gilaburu, a traditional Turkish fermented European cranberry bush (Viburnum opulus L.) fruit drink. Food Res Int, 2014. 64: p. 537–545.
17. 17. Songür, A.N., F.P. Çakıroğlu, and G. Haklı, From Tradition to Functionality: Boza. The Journal of Academic Social Science, 2016. 4(35): p. 492-500.
18. 18. Coskun, F., Review: A Traditional Turkish Fermented Non-Alcoholic Grape-Based Beverage, “Hardaliye”. Beverages, 2017a. 3(2): doi:10.3390/beverages3010002.
19. 19. Coskun, F. Review: A Traditional Turkish Fermented Non-Alcoholic Beverage, “Shalgam”. Beverages, 2017b. 3(49): doi:10.3390/beverages3040049.
20. 20. Dogan, M. and H. Ozpinar, Investigation of Probiotic Features of Bacteria Isolated from Some Food Products. Kafkas Univ Vet Fak Derg, 2017. 23(4): p. 555-562.
21. 21. Altay, F., et al., A review on traditional Turkish fermented non-alcoholic beverages: Microbiota, fermentation process and quality characteristics. International J. of Food Microbiology, 2013. 167: p. 44–56.
22. 22. Gorski, D., Kefir: 21st century yogurt? Dairy Foods, 1994. 95: p. 49.
23. 23. Tamime, A.Y., Production of Kefir, Koumiss and Other Related Products, in Fermented Milk, A.Y. Tamime, Editor. 2006, Blackwell Science Ltd. Oxford, UK. p. 174-216.
24. 24. Lopitz-Otsoa, F., et al., Kefir: A symbiotic yeasts-bacteria community with alleged healthy capabilities. Rev. Iberoam. Micol., 2006. 23: p. 67-74.
25. 25. Kabak, B. and A.D.W. Dobson, An introduction to the traditional fermented foods and beverages of Turkey. Critical Reviews in Food Science and Nutrition, 2011. 51: p. 248–260.
26. 26. Lakshmi, T.S. and A. Mary-Pramela, Coconut milk kefir: Nutrient composition and assessment of microbial quality. Int. J. Food Sci. Nutr., 2018. 3(1): p. 141-144.
27. 27. Simova, E., et al., Lactic acid bacteria and yeasts in kefir grains and kefir made from them. J. Ind. Microbiol. Biotechnol, 2002. 28: p. 1-6.
28. 28. Rattray, F.P. and M.J. O’Connell, Fermented Milks Kefir, in Encyclopedia of Dairy Sciences (2nd ed.), J. W. Fukay, Editor. 2011, Academic Press. San Diego, USA. p. 518-524.
29. 29. Guzel-Seydim, Z., T. Kök-Tas, and A.K. Greene, Kefir and koumiss: Microbiology and technology, in Development and Manufacture of Yogurt and Functional Dairy Products, F. Yildiz, Editor. 2010, CRC Press. Boca Raton, U.S. p. 143–163.
30. 30. Cetinkaya, F. and T. Elal-Mus, Determination of microbiological and chemical characteristics of kefir consumed in Bursa. Ankara Üniversitesi Veteriner Fakültesi Dergisi (Veterinary Journal of Ankara University), 2012. 59: p. 217–221.
31. 31. TFC, Fermented milk products. Turkish Food Codex Regulations, Regulation No: 2009/25, Republic of Turkey Ministry of Food, Agriculture and Livestock, 2009. Ankara, Turkey.
32. 32. Köksoy, A. and M. Kilic, Effects of water and salt level on rheological properties of ayran, a Turkish yoghurt drink. International Dairy Journal, 2003. 13(10): p. 835–839.
33. 33. Kök-Tas, T. and Z. Guzel-Seydim, Determination of effects of using fat replacers and probiotic on ayran quality. Gida (Food), 2010. 35(2): p. 105–111 (in Turkish).
34. 34. Kocak, C. and Y.K. Avsar, Ayran: Microbiology and Technology, in Development and Manufacture of Yogurt and Functional Dairy Products, F. Yildiz, Editor. 2009, CRC Press. Boca Raton, U.S. p. 123–141.
35. 35. Gotcheva, V., S.S. Pandiella, and A. Angelov, Monitoring the fermentation of the traditional Bulgarian beverage boza. Int J Food Sci Technol, 2001. 36: p. 129–134.
36. 36. Gotcheva, V., et al., Microflora identification of the Bulgarian cereal-based fermented beverage boza. Process Biochemistry, 2000. 36: p. 127–130.
37. 37. Arici, M. and O. Daglioglu, Boza: a lactic acid fermented cereal beverage as a traditional Turkish food. Food Reviews International, 2002. 18(1): p. 39–48.
38. 38. Yegin, S. and M. Fernandez-Lahore, Boza: A traditional cereal-based, fermented Turkish beverage, in Handbook of Plant-based Fermented Food and Beverage Technology, Y.H. Hui and O.E. Evranuz, Editors. 2012, CRC Press. Boca Raton, U.S. p. 533–542.
39. 39. Aydogdu, H., et al., A study on production and quality criteria of hardaliye: A traditional drink from Thrace Region of Turkey. Gida, 2014. 39: p. 139–145. (In Turkish).
40. 40. Prado, F.C., Trends in non-dairy probiotic beverages. Food Research International, 2008. 41: p. 111–123.
41. 41. Aktas, S., A. Haskoylu, and F.E. Gunes, Nutritional properties of hardaliye, in Proceedings of the 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, Sarajevo, Bosnia and Herzegovina. 2015, 1–4 October.
42. 42. Arici, M. and F. Coskun, Hardaliye: fermented grape juice as a traditional Turkish beverage. Food Microbiology, 2001. 18: p. 417–421.
43. 43. Coskun, F. and M. Arici, The effects of using different mustard seeds and starter cultures on some properties of hardaliye. Ann. Microbiol., 2006. 56: p. 335.
44. 44. Incedayi, B., V. Uylaser, and U. Copur, A traditional Turkish beverage shalgam: manufacturing technique and nutritional value. J. of Food, Agriculture & Environment, 2008. 6: p. 31–34.
45. 45. Erten, H., H. Tangüler, and A. Canbas, A traditional Turkish lactic acid fermented beverage: Shalgam (salgam). Food Reviews International, 2008. 24: p. 352–359.
46. 46. Kammerer, D., R. Carle, and A. Schieber, Quantification of anthocyanins in black carrot extracts (Daucus carota ssp. sativus var. atrorubens Alef.) and evaluation of their color properties. European Food Research and Technology, 2004. 219: p. 479–486.
47. 47. Yilmaz-Ersan, L. and M.A. Turan, Major and minor element concentrations in fermented shalgam beverage. International Journal of Food Properties, 2012. 15: p. 903–911.
48. 48. Canbas, A. and H. Fenercioglu, A study on the production of shalgam. Gida (Food), 1984. 9: p. 279 286 (in Turkish).
49. 49. Tangüler, H., and H. Erten, Occurrence and growth of lactic acid bacteria species during the fermentation of shalgam (salgam), a traditional Turkish fermented beverage. LWT — Food Science and Technology, 2012a. 46: p. 36–41.
50. 50. Nellessen, J.E., Viburnum opulus L. var. americanum (Mill.) Ait. (American cranberrybush): A technical conservation assessment. Prepared for the USDA Forest Service, Rocky Mountain Region, species conservation project, May 8, 2006.
51. 51. Sedat-Velioglu, Y., L. Ekici, and E.S. Poyrazoglu, Phenolic composition of European cranberrybush (Viburnum opulus L.) berries and astringency removal of its commercial juice. International Journal of Food Science & Technology, 2006. 41(9): p. 1011–1015.
52. 52. Dhewa, T., et al., Koumiss: The Nutritional and Therapeutic Values. Fermented Foods and Beverages Series. Fermented Milk and Dairy Products. 2015, CRC Press, p. 483-494.
53. 53. Marsh, A.J., C. Hill, and R.P. Ross, Fermented beverages with health-promoting potential: past and future perspectives. Trends Food Sci Technol, 2014. 38: p. 113–124.
54. 54. Kesmen, Z. and N. Kacmaz, Determination of lactic microflora of kefir grains and kefir beverage by using culture-dependent and culture-independent methods. Journal of Food Science, 2011. 76: p. 276–283.
55. 55. Yuksekdag, Z.N., Y. Beyatli, and B. Aslim, Determination of some characteristics coccoid forms of lactic acid bacteria isolated from Turkish kefirs with natural probiotic. LWT—Food Science and Technology, 2004. 37: p. 663–667.
56. 56. Özdestan, O. and A. Üren, Biogenic amine content of kefir: a fermented dairy product. European Food Research and Technology, 2010. 231: p. 101–107.
57. 57. Blandino, A., Cereal-based fermented foods and beverages. Food Research International, 2003. 36: p. 527–543.
58. 58. Todorov, S., M. Botes, C. Guigas, Boza, a natural source of probiotic lactic acid bacteria. J Appl Microbiol., 2008. 104(2): p. 465–477.
59. 59. Arici, M., Microbiological and chemical properties of a drink called shalgam. Ernahrungs Umschau, 2004. 51(1): p. 10-12.
60. 60. Wang, J., Identification of lactobacillus from koumiss by conventional and molecular methods. European Food Research and Technology, 2008. 227(5): p. 1555–1561.
61. 61. Tangüler, H. and H. Erten, Chemical and microbiological characteristics of shalgam (salgam): a traditional Turkish lactic acid fermented beverage. Journal of Food Quality, 2012b. 35: p. 298–306.
62. 62. Hao, Y., et al., Identification of the bacterial biodiversity in koumiss by denaturing gradient gel electrophoresis and species-specific polymerase chain reaction. Journal of Dairy Science, 2010. 93(5): p. 1926–1933.
63. 63. Baschali, A., et al., Traditional low-alcoholic and non-alcoholic fermented beverages consumed in European countries: a neglected food group. Nutrition Research Reviews, 2017. 30: p. 1–24.
64. 64. Rasic, J.L. and J.A. Kurmann, Yoghurt—Scientific Grounds, Technology, Manufacture and Preparations. Copenhagen: Technical Dairy Publishing House, 1978.
65. 65. "Yogurt". Collins English Dictionary – Complete & Unabridged 10th Edition. HarperCollins, 2012. Retrieved 21 March 2017.
66. 66. Kashgari, M., Divan-Lugat at-Turk. Tranlated by R. Dankoff with J. Kelley as A Compendium of Turkish Dialects, 1984. Vol 2, Cambridge University Press. Cambridge, MA.
67. 67. Yusuf, K.H., Wisdom of Royal Glory (Kutadgu Bilig): A Turko-Islamic Mirror for Princes, translated with an introduction and notes by Robert Dankoff, 1983. University of Chicago Press. Chicago.
68. 68. Mauro, F. and M. Rachel, History of yogurt and current patterns of consumption. Nutrition Reviews, 2015. 73(1): p. 4–7. https://doi.org/10.1093/nutrit/nuv020
69. 69. Danova, S., et al., Isolation and characterization of Lactobacillus strains involved in koumiss fermentation. Int. J. Dairy Technol., 2005. 58: p. 100–105.
70. 70. Farnworth, E.R., Handbook of fermented functional foods. Taylor and Francis, 2008. p. 114. ISBN 978-1-4200-5326-5.