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FONKSİYONEL GIDA KAVRAMINA YENİ BİR BAKIŞ: POSTBİYOTİKLER

Year 2021, Volume: 46 Issue: 4, 872 - 882, 17.05.2021
https://doi.org/10.15237/gida.GD21035

Abstract

Tüketicilerin fonksiyonel gıda ürünlerine olan talepleri son 20 yılda artmıştır. Bu eğilimin bir sonucu olarak, probiyotik gıda ürünleri pazarında hızlı bir büyüme gözlemlenmiştir. Ancak, probiyotik gıda ürünlerinin raf ömrü, bu pazarı ve tüketici taleplerini karşılamada sınırlayıcı bir faktördür. Bu noktada postbiyotikler, sağlık potansiyellerinin yanı sıra bu tür sınırları aşmak için yeni bir kavram olarak ortaya çıkmıştır. Kısaca postbiyotikler, mikroorganizmalar tarafından üretilen biyoaktif maddeler yani fermantasyon metabolitleridir. Mikrobiyal metabolitler, mikrobiyal hücreler ve bunların bileşenlerini içerebilirler. Çeşitli probiyotiklerden veya aktif olmayan formlarından elde edilebilirler. Son yıllarda, doğasını ve potansiyel sağlık yararlarını anlamak için giderek daha fazla sayıda araştırma yapılmaktadır. Bu çalışmanın amacı, içerikleri ve potansiyel sağlık yararları ile ilgili postbiyotikler üzerine yapılan güncel çalışmalar hakkında bilgi vermektir.

Supporting Institution

Süleyman Demirel Üniversitesi BAP Komisyonu

Project Number

FDK-2020-7481

Thanks

Çağlar Gökırmaklı 100/2000 YÖK Doktora Bursiyeri olarak Yükseköğretim Kurulu Başkanlığı'na teşekkür eder.

References

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  • Akdeniz-Oktay B., Özbaş, Z.Y. (2020). Fermente gıdaların insan sağlığı üzerindeki etkileri. GIDA, 45(6): 1215-1226 doi: 10.15237/gida.GD20105
  • Akdeniz V., Özer E., Akalın A.S. (2018). Helicobacter pylori enfeksiyonunda probiyotiklerin rolü. GIDA, 43(6): 943-956. doi: 10.15237/gida.GD18062
  • Anderson, R.C. (2019). Are postbiotics the long sought-after solution for a leaky gut?. J Nutr, 149(11):1873-1874. doi: 10.1093/jn/nxz171
  • Ang, C.Y., Sano M., Dan S., Leelakriangsak M., Lal T.M. (2020). Postbiotics applications as infectious disease control agent in aquaculture. Biocontrol Sci, 25(1): 1-7. doi: 10.4265/BIO.25.1
  • Arpa-Zemzemoğlu, T.E., Uludağ, E., Uzun, S. (2019). Üniversite öğrencilerinin probiyotik bilgi düzeyi ve tüketim durumlarının belirlenmesi. GIDA. 44(1): 118-130. doi: 10.15237/gida.GD18104
  • Ashwini, A., Ramya, H.N., Ramkumar, C., Reddy, K.R., Kulkarni, R.V., Abinaya, V., Raghu, A.V. (2019). Reactive mechanism and the applications of bioactive prebiotics for human health. J Microbiol Methods, 159, 128-137. doi: 10.1016/j.mimet.2019.02.019
  • Azizkhani, M., Saris, P.E.J., Baniasadi, M. (2020). An in-vitro assessment of antifungal and antibacterial activity of cow, camel, ewe, and goat milk kefir and probiotic yogurt. J. Food Meas Charact. doi: 10.1007/s11694-020-00645-4
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  • Dunand, E., Burns, P., Binetti, A., Bergamini, C., Peralta, G.H., Forzani L., Reinheimer J., Vinderola G. (2019). Postbiotics produced at laboratory and industrial level as potential functional food ingredients with the capacity to protect mice against Salmonella infection. J Appl Microbiol, 127(1): 219–29. doi: 10.1111/jam.14276.
  • Erem, F. (2019). Probiyotik fırın ürünleri üretim yöntemleri. GIDA, 44(3): 430-441 doi: 10.15237/gida.GD19025
  • Erk, G., Seven, A., Akpınar A. (2019). Vegan ve vejetaryan beslenmede probiyotik bitkisel bazlı süt ürünlerinin yeri. GIDA, 44 (3): 453-462 doi: 10.15237/gida.GD18083
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  • Delzenne, N.M., Bindels, L.B., (2019). Food for thought about manipulating gut bacteria. Nature, 577, 32-34. doi: 10.1038/d41586-019-03704-z Gökırmaklı, Ç., Güzel-Seydim, Z. B. (2020). Probiyotiklerin Kolon Mikrobiyotasına Etkileri: Güncel Çalışmalar, J Biotechnol and Strategic Health Res. 4(3): 212-224
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  • Hikmetoglu, M., Sogut, E., Sogut, O., Gokirmakli, C., Guzel-Seydim, Z. B. (2020). Changes in carbohydrate profile in kefir fermentation. Bioact Carbohydr Diet Fibre, 23: 100220. doi: 10.1016/j.bcdf.2020.100220
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A NEW INSIGHT OF THE FUNCTIONAL FOOD CONCEPT: POSTBIOTICS

Year 2021, Volume: 46 Issue: 4, 872 - 882, 17.05.2021
https://doi.org/10.15237/gida.GD21035

Abstract

Consumer demands on functional food products have been increased for the last 20 years. As a result of this trend, rapid growth in the probiotic food products market was observed. However, the limited shelf-life of probiotic food products is a limiting factor in improving this market and meeting consumer demands. At this point, postbiotics have emerged as a novel concept to exceed these kinds of limits as well as their health potentials. Briefly, postbiotics are bioactive products produced by microorganisms, i.e. fermentation metabolites. They may contain microbial metabolites, microbial cells, and their components. They may obtain from various probiotics or their inactive forms. In recent years increasingly, various investigations have been carried out to understand their nature and potential health benefits. This study aims to review recent studies on postbiotics related to their nature and potential health benefits.

Project Number

FDK-2020-7481

References

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  • Akdeniz-Oktay B., Özbaş, Z.Y. (2020). Fermente gıdaların insan sağlığı üzerindeki etkileri. GIDA, 45(6): 1215-1226 doi: 10.15237/gida.GD20105
  • Akdeniz V., Özer E., Akalın A.S. (2018). Helicobacter pylori enfeksiyonunda probiyotiklerin rolü. GIDA, 43(6): 943-956. doi: 10.15237/gida.GD18062
  • Anderson, R.C. (2019). Are postbiotics the long sought-after solution for a leaky gut?. J Nutr, 149(11):1873-1874. doi: 10.1093/jn/nxz171
  • Ang, C.Y., Sano M., Dan S., Leelakriangsak M., Lal T.M. (2020). Postbiotics applications as infectious disease control agent in aquaculture. Biocontrol Sci, 25(1): 1-7. doi: 10.4265/BIO.25.1
  • Arpa-Zemzemoğlu, T.E., Uludağ, E., Uzun, S. (2019). Üniversite öğrencilerinin probiyotik bilgi düzeyi ve tüketim durumlarının belirlenmesi. GIDA. 44(1): 118-130. doi: 10.15237/gida.GD18104
  • Ashwini, A., Ramya, H.N., Ramkumar, C., Reddy, K.R., Kulkarni, R.V., Abinaya, V., Raghu, A.V. (2019). Reactive mechanism and the applications of bioactive prebiotics for human health. J Microbiol Methods, 159, 128-137. doi: 10.1016/j.mimet.2019.02.019
  • Azizkhani, M., Saris, P.E.J., Baniasadi, M. (2020). An in-vitro assessment of antifungal and antibacterial activity of cow, camel, ewe, and goat milk kefir and probiotic yogurt. J. Food Meas Charact. doi: 10.1007/s11694-020-00645-4
  • Cuevas-González, P.F., Liceaga, A.M., Aguilar-Toalá, J.E. (2020). Postbiotics and paraprobiotics: From concepts to applications. Food Res Int, 136: 109502. doi: 10.1016/j.foodres.2020.109502
  • Chaluvadi S., Hotchkiss A. T., Yam K. L. (2015). Gut microbiota: Impact of probiotics, prebiotics, synbiotics, pharmabiotics, and postbiotics on human health. In: Probiotics, Prebiotics, and Synbiotics. Preedy, V., Watson, R. (ed.) 1st Edition. Academic Press, the US,, pp. 515–523. doi: 10.1016/B978-0-12-802189-7.00036-8
  • Collado, M.C., Vinderola, G., Salminen, S. (2019). Postbiotics: facts and open questions. A position paper on the need for a consensus definition. Benef Microbes, 10(7): 711-719. doi: 10.3920/BM2019.0015
  • Cortés-Martín, A., Selma, M.V., Tomás-Barberán, F.A., González-Sarrías, A., Espín, J.C. (2020). Where to look into the puzzle of polyphenols and health? The Postbiotics and gut microbiota associated with human metabotypes. Mol Nutr Food Res, 64: e1900952. doi: 10.1002/mnfr.201900952
  • Craighead, A.F., Caughey, A.B., Chaudhuri, A. et al. (2020). Cost-effectiveness of probiotics for necrotizing enterocolitis prevention in very low birth weight infants. J Perinatol, 40: 1652–1661. doi: 10.1038/s41372-020-00790-0
  • D’Angelo, C., Reale, M., Costantini, E. (2017). Microbiota and probiotics in health and HIV infection. Nutrients, 9(6): 615. doi: 10.3390/nu9060615
  • Davani-Davari D., Negahdaripour M., Karimzadeh I., Seifan M., Mohkam M., Masoumi S. J., Berenjian A., Ghasemi Y. (2019). Prebiotics: Definition, types, sources, mechanisms, and clinical applications. Foods(Basel, Switzerland), 8(3), 92. https://doi.org/10.3390/foods8030092
  • de Simone, C. (2019). The unregulated probiotic market. Clin Gastroenterol Hepatol, 17(5): 809-817.
  • Di Cagno, R., Mazzacane, F., Rizzello, C. G., Vincentini, O., Silano, M., Giuliani, G., Gobbetti, M. (2010). Synthesis of isoflavone aglycones and equol in soy milks fermented by food-related lactic acid bacteria and their effect on human intestinal Caco-2 cells. J Agric Food Chem, 58(19), 10338-10346.
  • Dunand, E., Burns, P., Binetti, A., Bergamini, C., Peralta, G.H., Forzani L., Reinheimer J., Vinderola G. (2019). Postbiotics produced at laboratory and industrial level as potential functional food ingredients with the capacity to protect mice against Salmonella infection. J Appl Microbiol, 127(1): 219–29. doi: 10.1111/jam.14276.
  • Erem, F. (2019). Probiyotik fırın ürünleri üretim yöntemleri. GIDA, 44(3): 430-441 doi: 10.15237/gida.GD19025
  • Erk, G., Seven, A., Akpınar A. (2019). Vegan ve vejetaryan beslenmede probiyotik bitkisel bazlı süt ürünlerinin yeri. GIDA, 44 (3): 453-462 doi: 10.15237/gida.GD18083
  • Farias, D. dP., de Araújo, F.F., Neri-Numa, I.A., Pastore, G.M. (2019). Prebiotics: Trends in food, health and technological applications. Trends Food Sci Technol, 93: 23-35. doi: 10.1016/j.tifs.2019.09.004
  • Delzenne, N.M., Bindels, L.B., (2019). Food for thought about manipulating gut bacteria. Nature, 577, 32-34. doi: 10.1038/d41586-019-03704-z Gökırmaklı, Ç., Güzel-Seydim, Z. B. (2020). Probiyotiklerin Kolon Mikrobiyotasına Etkileri: Güncel Çalışmalar, J Biotechnol and Strategic Health Res. 4(3): 212-224
  • Güneş, R., Palabıyık, İ., Kurultay, Ş. (2018). Şekerleme teknolojisinde fonksiyonel ürün üretimi. GIDA, 43(6): 984-1001 doi: 10.15237/gida.GD18088
  • Hikmetoglu, M., Sogut, E., Sogut, O., Gokirmakli, C., Guzel-Seydim, Z. B. (2020). Changes in carbohydrate profile in kefir fermentation. Bioact Carbohydr Diet Fibre, 23: 100220. doi: 10.1016/j.bcdf.2020.100220
  • Homayouni-Rad, A., Aghebati Maleki, L., Samadi Kafil, H., Abbasi, A. (2020). Postbiotics: A novel strategy in food allergy treatment. Crit Rev Food Sci Nutr, 61(3): 492-499 doi: 10.1080/10408398.2020.1738333
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Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Articles
Authors

Çağlar Gökırmaklı 0000-0002-2572-8589

Bilgenur Üçgül This is me 0000-0002-6834-5086

Zeynep Seydim 0000-0002-1536-6545

Project Number FDK-2020-7481
Publication Date May 17, 2021
Published in Issue Year 2021 Volume: 46 Issue: 4

Cite

APA Gökırmaklı, Ç., Üçgül, B., & Seydim, Z. (2021). FONKSİYONEL GIDA KAVRAMINA YENİ BİR BAKIŞ: POSTBİYOTİKLER. Gıda, 46(4), 872-882. https://doi.org/10.15237/gida.GD21035
AMA Gökırmaklı Ç, Üçgül B, Seydim Z. FONKSİYONEL GIDA KAVRAMINA YENİ BİR BAKIŞ: POSTBİYOTİKLER. The Journal of Food. May 2021;46(4):872-882. doi:10.15237/gida.GD21035
Chicago Gökırmaklı, Çağlar, Bilgenur Üçgül, and Zeynep Seydim. “FONKSİYONEL GIDA KAVRAMINA YENİ BİR BAKIŞ: POSTBİYOTİKLER”. Gıda 46, no. 4 (May 2021): 872-82. https://doi.org/10.15237/gida.GD21035.
EndNote Gökırmaklı Ç, Üçgül B, Seydim Z (May 1, 2021) FONKSİYONEL GIDA KAVRAMINA YENİ BİR BAKIŞ: POSTBİYOTİKLER. Gıda 46 4 872–882.
IEEE Ç. Gökırmaklı, B. Üçgül, and Z. Seydim, “FONKSİYONEL GIDA KAVRAMINA YENİ BİR BAKIŞ: POSTBİYOTİKLER”, The Journal of Food, vol. 46, no. 4, pp. 872–882, 2021, doi: 10.15237/gida.GD21035.
ISNAD Gökırmaklı, Çağlar et al. “FONKSİYONEL GIDA KAVRAMINA YENİ BİR BAKIŞ: POSTBİYOTİKLER”. Gıda 46/4 (May 2021), 872-882. https://doi.org/10.15237/gida.GD21035.
JAMA Gökırmaklı Ç, Üçgül B, Seydim Z. FONKSİYONEL GIDA KAVRAMINA YENİ BİR BAKIŞ: POSTBİYOTİKLER. The Journal of Food. 2021;46:872–882.
MLA Gökırmaklı, Çağlar et al. “FONKSİYONEL GIDA KAVRAMINA YENİ BİR BAKIŞ: POSTBİYOTİKLER”. Gıda, vol. 46, no. 4, 2021, pp. 872-8, doi:10.15237/gida.GD21035.
Vancouver Gökırmaklı Ç, Üçgül B, Seydim Z. FONKSİYONEL GIDA KAVRAMINA YENİ BİR BAKIŞ: POSTBİYOTİKLER. The Journal of Food. 2021;46(4):872-8.

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