Oligosakkaritlerin Probiyotik Bakterilerin Gelişimi ve Canlılığı Üzerine Etkisi

Oligosakkaritler, glikozit bağla bağlı 3-10 şeker ünitesinden oluşan sindirilemeyen polisakkaritlerdir. Oligosakkaritler soğan, sarımsak, kuşkonmaz, enginar ve domates gibi bitkilerde doğal olarak bulunmalarının yanı sıra ticari olarak polisakkaritlerin enzimatik hidrolizi ile veya monosakkarit ve/veya disakkaritlerden sentezlenerek üretilmektedir. Oligosakkaritler, ince bağırsakta hidrolize veya absorbe edilemezken, kolon bölgesinde özellikle Lactobacillus spp. ve Bifidobacterium spp. tarafından fermente edilebilmekte ve prebiyotik özellik göstermektedirler. Bağırsak mikrobiyal florasının dengede bulunması insan sağlığı açısından büyük önem taşımaktadır. Bu makalede, oligosakkaritlerin bağırsak mikroflorasının kompozisyonu üzerine etkisi ve ticari olarak yaygın bir şekilde kullanılan oligosakkaritlerinprobiyotik bakterilerin gelişimi, aktivitesi ve depolama süresi boyunca canlılığı üzerine etkisi tartışılmıştır.

Anahtar Kelimeler:

Oligosakkarit, probiyotik bakteri

Effect of Oligosaccharides on Growth and Viability of Probiotic Bacteria (Turkish with English Abstract)

Oligosaccharides are non-digestible polysaccharides that contain between 3 and 10 sugar moieties binding with glycosidic bonds. Oligosaccharides are found naturally in foods such as onions, garlic, asparagus, artichokes and tomatoes. In addition, they are produced commercially by enzymatic hydrolysis of polysaccharides or synthesis from mono and/or disaccharides. Oligosaccharides are not hydrolyzed or absorbed in the small intestine. However, they are fermented especially by Lactobacillus spp. and Bifidobacterium spp. in the colon and shown prebiotic effect. In this article, the effect of oligosaccharides on composition of gut microflora and the influence of oligosaccharides used commonly in commercially applications on the growth, activity and viability of probiotic bacteria during storage period were discussed.

Keywords:

-,

PDF

___

Bielecka M, Biedrzycka E ve Majkowska A. 2002. Selection ot probiotics and prebiotics for synbiotics and confirmation of their' ın vivo effectiveness. Food Fies. Int. 35'. 125— 131.
Bielecka M, Biedrzycka E, Majkowska A, Juskiewicz J ve Wroblewska M. 2002. Effect of non-digestible oligosaccharides on gut microecosystem in rats Food Res. Int, 35'. 139-144.
Charalampopoulos D, Wang Fi, Pandiella SS ve Webb C. 2002. Application of cereals and cereal components in functional foods: a review. Int. J. Food Microbioi, 79: 131-141.
Chick H, Shin HS ve Ustunol 2. 2001. Growth and acid production by iactlc acid bacteria and bifidobacteria grown in skim milk containing honey. J. Food Sci, 66 (3): 476—481.
Dave RI ve Shah NP. 1997a. Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures. Int. Dairy J, 7'. 31-41.
Dave H ve Shah NP. 1997b. Effect of cysteine on the viability of yoghurt and probiotic bacteria' ın yoghurts made with com
Dave Fil ve Shah NP 1998.1ngredient supplementation effects on viability of probiotic bacteria' ın yogurt. J. Dairy Sci, 81: mercial starter cultures. lnt. Dairy J 7. 537-545. 2804— 281 6.
B. KABAK - L VAR ' 333
Hekmat S ve McMahon DJ 1992. Survival of Lactobaciifus acidophiius and Bifidobacten'um bii'idum' ın ice cream for use as a probiotic food. J. Food Sci, 75: 1415—1422.
Hoizapiei WH ve Schillinger U. 2002. introduction to pre- and probiotics. Food Res. int, 35: 109-116.
German B. Schiffrin EJ. Reniero Ft, Mollet B, Preifer A ve Neesser J. 1999. The development of functional foods: lessens
' from the gut. Ttbtech, 17: 492-499.
Gopal PK. Sullivan PA ve Smart JB. 2001. Utilization of galacto-oligosacchandes as selective substrates for growth by lac- tic acid bacteria including Bifidobacterium lactic DR10 and Lactobacilius rhamnosus DH20. int. Dairy J, 11: 19-25.
Hughes DB ve Hoover DG. 1995. Viability and enzymatic activity of bifidobacteria in milk. J. Dairy Sci, 78: 268-276.
Kaur N ve Gupta AK. 2002. Applications of inuiin and oligofructose in health and nutrition. J. Biosci.‘ 27 (7): 703-714.
Laine R Salminen S, Benno Y ve Ouwehand AC. 2003. Performance of bifidobacteria In oat-based media Int. J. Food Mic- robiol, 83: 105- 109.
Lee H, Park Y, Jung J ve Shin W. 2002. Chitozan oligosaccharides, dp 2- 8. have prebiotic effect on the BiŞdobacterium bi
Marx SP. Winkler 3 ve Hartmeier W. 2000. Metabolization of b- -,(2 (i)—linked fructose- o—Iigosaccharides by different bifidobac- fidum and Lacrobaciflus spp. Anaerobe, 8: 319- 324. teria. FEMS Microbiol. Lett, 182: 163- 169.
Manila-Sandholm T, Myllarinen P. Crittende'n Fl, Mogensen G, Fonden Fi ve Saarela M. 2002. Technological challenges for
Naidu AS. Bidlack WR ve Clemens RA. 1999. Probiotic spectra of lactic acid bacteria. Crit. Rev. Food Sci Nutr. 38 (1): 13—126.
Oh S. Kim SH ve Worobo RW. 2000. Characterization and purification of a bacteriocin produced by potential probiotic cul- ture, Lacfobacilius acidophiius 3030. J. Dairy Sci, 83: 2747—2752.
Osttie HM, Helland MH ve Narvhus JA. 2003. Growth and metabolism of selected strains of probiotic bacteria in milk. int. J.
_ Food Microbiol. 2695: 1-11. ,
Özer D ve Akın MS. 2000. Prebiyotik fermente süt ürünleri ve prebiyotikier VI. Süt ve Süt Ürünleri Sempozyumu. 273-278 9. Tekirdağ.
Paiiraman RJ. Gibson GR ve Rastall RA. 2002. Effect of pH and dose on the growth of gut bacteria on prebiotic carbohyd- rates in vitro. Anaerobe. 8: 287-292.
Rae VA. 2001. The probiotic properties of oligofructose at low intake levels. Nutr. Res. 21: 843-848.
* Ravula RR ve Shah NP. 1998. Selective enumeration of Lacrobaciilus caseI' from yogurts and fermented milk drinks. Biotech
nol. Techniq. 12 (11): 919 922. '
Rivero- -Urge|l M ve Santamaria—Orleans A. 2001. Oligosaccharides: application in infant food. Early Human Development, 65: 43- 52.
Samona A. Robinson FiK ve Marakis S. 1996. Acid production by bifidobacteria and yogurt bacteria during fermentation and storage of milk. Food Microbiol. 13: 275-280.
Shah NP. 2000. Symposium: selective enumeration and survival in dairy foods. J. Dairy Sci. 83: 894-907.
Shah NP ve. Lankaputhra WEV. 1997. Improving viability of Lactcbacilius acidophiius and BiŞdcbacterium spp in yogurt. int. - DairyJ, 7: 349- 356
Shin HS, Lee H. Pestka JJ ve Ustunol 2.2000. Growth and viability of commercial BiŞdobacterium spp. in skim milk con- taining oligcsaccharides and i_nulin. J Food Sci. 65 (5). 884- 887.
Shortt C. 1999. The probiotic century: historical and current perspectives. Trends Food Sci. Technol, 10: 411 —417.
Tamime AY ve Marshall VME. 1997. Microbiology and technology of fermented milks.- In Microbiology and Biochemistry of Cheese and Fermented Milk. BA Law (ed). pp. 153-192, Blackie Academic & Professional Publ.. London.
Thamaraj N ve Shah NP. 2003. Selective enumeration of Lacfobaciilus deibruecidissp. buigaricus, Streptococcus thermop- hiius, Lacrobacifius acidophiius. bifidobacteria. Lacrobacilius casei. Lactobaciiius rhamnosus and Propionibacteria. J. Dairy Sci. 86: 2288-2296.
Tuohy KM, Finlay FtK. Wynne AG ve Gibson GR. 2001. A human volunteer study on the probiotic effects of HP-inulin-faecal bacteria enumerated using fluorescent in situ hybridization (FISH). Anaerobe. 7: 113-118.
Vinderola CG, Bailo N ve Reinheimer JA. 2000. Survival of probiotic microflora in Argentinian yoghurts during refrigerated storage. Food Res. Int, 33: 97-102.
Vinderoia CG. Prosello W. Ghiberto 0 ve Reinheimer JA. 2000. Viability of probiotic (Bifidobacterium. Lactobaciilus acidop- hilus and Lactobaciilus case) and nonprobiotic microflora in Argentinian Fresco Cheese. J. Dairy Sci, 83: 1905-1911.