Alternative Process Technologies in Reducing Stress Factors of Probiotic Bacteria
Yıl: 2023 Cilt: 11 Sayı: 5 Sayfa Aralığı: 905 - 919 Metin Dili: İngilizce DOI: 10.24925/turjaf.v11i5.905-919.5830 İndeks Tarihi: 06-07-2023
Alternative Process Technologies in Reducing Stress Factors of Probiotic Bacteria
Öz: Probiotic microorganisms are heavily influenced by product matrix and food processing processes, along with factors such as temperature, pH, oxygen, water activity. Alternative technologies to heat treatment have become increasingly important in recent years to design innovative food products with increased probiotic viability, prebiotic stability and higher concentration of bioactive compounds. The application of these developing alternative technologies to probiotic products increases the viability of probiotic bacteria and improves biological effects such as binding of cholesterol with probiotic fermentation, adhesion to Caco-2 cells, increasing angiotensin-converting enzyme (ACE) inhibitor, antioxidant, antimicrobial activity and lowering systolic blood pressure. In addition, these technologies optimize fermentation kinetics, and bacterial activity results in the production, fermentation and preservation of bioactive compounds such as bacteriocin, oligosaccharide, peptide, phenolic compound, flavonoids (vitamin and mineral bioavailability), and improving sensory properties. These technologies can also be applied to post-biotics, which have grown in recent years in order to achieve increased health effects. These studies demonstrate that alternative processing technologies increase the therapeutic effect of probiotics, prebiotics, and postbiotics in foods. This compilation examines the effect of thermal processing alternative technologies on probiotic fermentation.
Anahtar Kelime: Probiyotik Bakterilerin Stress Koşullarının Azaltılmasında Alternatif Proses Teknolojileri
Öz: Probiyotik mikroorganizmalar sıcaklık, pH, oksijen ve su aktivitesi gibi faktörler ile birlikte ürün matriksi ve gıda işlem proseslerinden büyük ölçüde etkilenmektedir. Isıl işleme alternatif teknolojiler, artan probiyotik canlılığı, prebiyotik stabilite ve daha yüksek biyoaktif bileşik konsantrasyonuna sahip yenilikçi gıda ürünlerini tasarlamak için son yıllarda giderek önem kazanmaktadır. Gelişen bu alternatif teknolojilerin probiyotik ürünlere uygulanması, bakteri canlılığını arttırmakla birlikte, probiyotik fermantasyonu ile kolesterolün bağlanması, Caco-2 hücrelerine yapışma, anjiyotensin dönüştürücü enzim (ACE) inhibitörünü artırma, antioksidan, antimikrobiyal aktivite ve sistolik kan basıncını düşürme gibi biyolojik etkileri iyileştirmektedir. Ayrıca, bu teknolojiler ile fermantasyon kinetikleri optimize edilmekte, bakteri faaliyetleri sonucunda bakteriosin, oligosakkarit, peptit, fenolik bileşik, flavonoidler gibi bileşikler üretilmekte, fermente edilmekte, korunmakta, biyoaktif (vitamin ve mineral biyoyararlılığı) ve duyusal özellikler iyileştirilmektedir. Son yıllarda artan sağlık etkilerine sahip postbiyotikler elde etmek için de gelişen bu teknolojiler uygulanmaktadır. Çalışmalar, alternatif işleme teknolojilerinin gıdalardaki probiyotik, prebiyotik ve postbiyotiklerin terapötik etkisini artırdığını göstermektedir. Bu derlemede, ısıl işleme alternatif teknolojilerin probiyotik fermantasyonu üzerindeki etkisi incelenmektedir.
Anahtar Kelime: Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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| APA | Ozcan T, Aksöz D (2023). Alternative Process Technologies in Reducing Stress Factors of Probiotic Bacteria. , 905 - 919. 10.24925/turjaf.v11i5.905-919.5830 |
| Chicago | Ozcan Tulay,Aksöz Deniz Alternative Process Technologies in Reducing Stress Factors of Probiotic Bacteria. (2023): 905 - 919. 10.24925/turjaf.v11i5.905-919.5830 |
| MLA | Ozcan Tulay,Aksöz Deniz Alternative Process Technologies in Reducing Stress Factors of Probiotic Bacteria. , 2023, ss.905 - 919. 10.24925/turjaf.v11i5.905-919.5830 |
| AMA | Ozcan T,Aksöz D Alternative Process Technologies in Reducing Stress Factors of Probiotic Bacteria. . 2023; 905 - 919. 10.24925/turjaf.v11i5.905-919.5830 |
| Vancouver | Ozcan T,Aksöz D Alternative Process Technologies in Reducing Stress Factors of Probiotic Bacteria. . 2023; 905 - 919. 10.24925/turjaf.v11i5.905-919.5830 |
| IEEE | Ozcan T,Aksöz D "Alternative Process Technologies in Reducing Stress Factors of Probiotic Bacteria." , ss.905 - 919, 2023. 10.24925/turjaf.v11i5.905-919.5830 |
| ISNAD | Ozcan, Tulay - Aksöz, Deniz. "Alternative Process Technologies in Reducing Stress Factors of Probiotic Bacteria". (2023), 905-919. https://doi.org/10.24925/turjaf.v11i5.905-919.5830 |
| APA | Ozcan T, Aksöz D (2023). Alternative Process Technologies in Reducing Stress Factors of Probiotic Bacteria. Türk Tarım - Gıda Bilim ve Teknoloji dergisi, 11(5), 905 - 919. 10.24925/turjaf.v11i5.905-919.5830 |
| Chicago | Ozcan Tulay,Aksöz Deniz Alternative Process Technologies in Reducing Stress Factors of Probiotic Bacteria. Türk Tarım - Gıda Bilim ve Teknoloji dergisi 11, no.5 (2023): 905 - 919. 10.24925/turjaf.v11i5.905-919.5830 |
| MLA | Ozcan Tulay,Aksöz Deniz Alternative Process Technologies in Reducing Stress Factors of Probiotic Bacteria. Türk Tarım - Gıda Bilim ve Teknoloji dergisi, vol.11, no.5, 2023, ss.905 - 919. 10.24925/turjaf.v11i5.905-919.5830 |
| AMA | Ozcan T,Aksöz D Alternative Process Technologies in Reducing Stress Factors of Probiotic Bacteria. Türk Tarım - Gıda Bilim ve Teknoloji dergisi. 2023; 11(5): 905 - 919. 10.24925/turjaf.v11i5.905-919.5830 |
| Vancouver | Ozcan T,Aksöz D Alternative Process Technologies in Reducing Stress Factors of Probiotic Bacteria. Türk Tarım - Gıda Bilim ve Teknoloji dergisi. 2023; 11(5): 905 - 919. 10.24925/turjaf.v11i5.905-919.5830 |
| IEEE | Ozcan T,Aksöz D "Alternative Process Technologies in Reducing Stress Factors of Probiotic Bacteria." Türk Tarım - Gıda Bilim ve Teknoloji dergisi, 11, ss.905 - 919, 2023. 10.24925/turjaf.v11i5.905-919.5830 |
| ISNAD | Ozcan, Tulay - Aksöz, Deniz. "Alternative Process Technologies in Reducing Stress Factors of Probiotic Bacteria". Türk Tarım - Gıda Bilim ve Teknoloji dergisi 11/5 (2023), 905-919. https://doi.org/10.24925/turjaf.v11i5.905-919.5830 |
