Besinler İlacımız Olabilir Mi? Fermente Besinler ve Sağlık İlişkisi

Yıl 2023, Cilt: 4 Sayı: 3, 103 - 108, 29.12.2023

Sena Ünsal , İlknur Gökçe Yıldırım

Öz

Son yıllarda yüksek enerjili, yüksek yağlı, rafine şeker veya tuz içeriği yüksek diyetler gibi yetersiz ve dengesiz beslenme modelleri ile ilişkilendirilen kronik hastalıklarda artış görülmekte ve bunun sonucunda fermente besinlere ilgi artmaktadır. Fermente besinler, kontrollü mikroorganizma (bakteri, mantar, maya vb.) büyümesi ve enzimatik yollarla bir ham maddeden üretilen yiyecek veya içecekler olarak tanımlanmakta ve süt ürünleri, et, balık, sebze ve meyveler, tahıllar gibi farklı besin ve besin gruplarından fermantasyon tepkimesi sayesinde elde edilebilmektedir. Fermantasyon, temelde enerji eldesi için kullanılan bir tepkimedir, anaerobik koşullarda gerçekleşir ve solunum tepkimelerine nispeten daha düşük bir enerji açığa çıkarır. Fermantasyon tepkimelerinde temel olarak nikotinamid adenin dinükleotitin (NADH) yükseltgenmekte ve pirüvattan son ürünler oluşmaktadır. Laktik asit, propiyonik asit, etil alkol asetik asit fermantasyonları en sık gözlenen fermantasyon tipleridir. Besinlerin sindirilebilirliğini, biyoyararlılığını, besin değerini arttıran; biyoaktif peptitler, konjuge linoleik asit (CLA), kısa zincirli yağ asitleri (KZYA) gibi bileşenlerin salınmasını ve fitat-tanen gibi istenmeyen maddelerin yıkımını sağlayan, raf ömrünü uzatan, besin güvenliğini olumlu yönde etkileyen ve organoleptik özelliklerini iyileştiren fermantasyon sayesinde ham maddeden farklı fonksiyonel özelliklere sahip yeni bir besin oluşmaktadır. Bu besinlerin antioksidan, anti-diyabetik, anti-kanser, anti-inflamatuvar, anti-hipertansif, anti-alerjenik ve lipit profili üzerinde olumlu etkileri sebebiyle sağlığı geliştirici ve ilerleyen yıllarda diyetin önemli bir parçası olabileceği düşünülmektedir.

Anahtar Kelimeler

Fermente besinler,, Sağlık, Fermantasyon, Fonksiyonel Besin

Kaynakça

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