Gamlar: Besin Alımı Üzerine Etkileri

Gamlar, çoğunluğu polisakkaritlerden oluşan, suda dağılabilme veya çözünebilme özellikleri olan doğal polimerleri kapsayan bir terimdir. Yapılan bazı çalışmalarda besin sanayindeki rollerinin yanı sıra gamların iştah üzerine önemli olumlu etkilerinin olduğu gösterilmiş ve bu durum gamların önemli bir halk sağlığı sorunu olan obezitenin önlenmesi ve tedavisinde rolü olabileceği düşüncesini doğurmuştur. Gamlar besin alımı üzerine olan etki mekanizmalarını, viskozite, jelleşme, fermente olabilme ve bazı genlerin ekspresyonunu değiştirebilme özelliklerine bağlı olarak gerçekleştirmektedirler. Gamların besin alımı üzerine olan etkileri gamın türü, miktarı, kullanım süresi, bazı besin ögeleriyle kombinasyonları vb. birçok etmene bağlı olarak değişmektedir. Bu derleme yazıda gamların besin alımı üzerine etkileri, etkilerinin bağlı olduğu etmenler ile etki mekanizmalarının incelenmesi ve tartışılması amaçlanmıştır

Gums: Effects on Food Intake

The term gums cover the natural polymers most of which consist of polysaccharides. They are dispersible and soluble in water. Some studies have shown that gums, besides their roles in food industry, have important and positive effects on appetite and this has led scientists to consider that gums may play a role in the prevention and treatment of obesity which is a common public health issue. Gums realize their effect mechanisms on food intake depending on their features such as viscosity, gelling, fermentability and changing the expression of some genes. The effects of gums on food intake may differ on the basis of several factors such as type, amount and consumption duration of gums and their combinations with some nutrients. This review article aims to examine and discuss the effects of gums on food intake, the factors determining the effects, and their effect mechanisms

PDF

___

1. Demirci AŞ, Arıcı M. Mikrobiyal yolla üretilen gamlar ve gıda sanayinde kullanımı. Türkiye 10. Gıda Kongresi Bildiri Kitabı; Erzurum; 2008. p. 897-900.
2. Williams PA. Gums: Properties and uses. In: Benjamin Caballero, Paul M. Finglas and Fidel Toldrá, editors. Encyclopedia of Food and Health. Oxford: Academic Press; 2016. p. 283-9.
3. Williams P, Phillips G. Gums: properties of individual gums. Encyclopedia of Food Sciences and Nutrition. San Diego, CA.:Academic Press; 2003. p. 2992-3001.
4. Fiszman S, Varela P. The role of gums in satiety/ satiation. A review. Food Hydrocoll 2013;32(1):147- 154.
5. Hadri Z, Chaumontet C, Fromentin G, Even PC, Darcel N, Bouras AD, et al. Long term ingestion of a preload containing fructo-oligosaccharide or guar gum decreases fat mass but not food intake in mice. Physiol Behav 2015;147:198-204.
6. Barak S, Mudgil D. Locust bean gum: processing, properties and food applications—a review. Int J Biol Macromol 2014;66:74-80.
7. Georg MG, Kristensen M, Belza A, Knudsen JC, Astrup A. Acute effect of alginate-based preload on satiety feelings, energy intake, and gastric emptying rate in healthy subjects. Obesity (Silver Spring) 2012;20(9):1851-1858.
8. Babiker R, Merghani TH, Elmusharaf K, Badi RM, Lang F, Saeed AM. Effects of gum arabic ingestion on body mass index and body fat percentage in healthy adult females: two-arm randomized, placebo controlled, double-blind trial. Nutr J 2012;11:111.
9. Slavin JL, Greenberg NA. Partially hydrolyzed guar gum: clinical nutrition uses. Nutrition 2003;19(6):549- 52.
10. Adam CL, Thomson LM, Williams PA, Ross AW. Soluble fermentable dietary fibre (pectin) decreases caloric intake, adiposity and lipidaemia in high-fat dietinduced obese rats. PloS One 2015;10(10):e0140392.
11. Wanders AJ, van den Borne JJ, de Graaf C, Hulshof T, Jonathan MC, Kristensen M, et al. Effects of dietary fibre on subjective appetite, energy intake and body weight: a systematic review of randomized controlled trials. Obes Rev 2011;12(9):724-739.
12. French SJ, Read NW. Effect of guar gum on hunger and satiety after meals of differing fat content: relationship with gastric emptying. Am J Clin Nutr 1994;59(1):87- 91.
13. Slavin J, Green H. Dietary fibre and satiety. Nutr Bull 2007;32(s1):32-42.
14. Campbell CL, Wagoner TB, Foegeding EA. Designing foods for satiety: The roles of food structure and oral processing in satiation and satiety. Food Structure 2016 [E-pub ahead of print], doi: 10.1016/j. foostr.2016.08.002.
15. Solah VA, Kerr DA, Adikara CD, Meng X, Binns CW, Zhu K, et al. Differences in satiety effects of alginate-and whey protein-based foods. Appetite 2010;54(3):485-91.
16. Paquet É, Bédard A, Lemieux S, Turgeon SL. Effects of apple juice-based beverages enriched with dietary fibres and xanthan gum on the glycemic response and appetite sensations in healthy men. Bioactive Carbohydrates and Dietary Fibre 2014;4(1):39-47.
17. Ho IH, Matia-Merino L, Huffman LM. Use of viscous fibres in beverages for appetite control: a review of studies. Int J Food Sci Nutr 2015;66(5):479-490.
18. Slavin JL, Savarino V, Paredes-Diaz A, Fotopoulos G. A review of the role of soluble fiber in health with specific reference to wheat dextrin. J Int Med Res 2009;37(1):1- 17.
19. Rao TP, Hayakawa M, Minami T, Ishihara N, Kapoor MP, Ohkubo T, et al. Post-meal perceivable satiety and subsequent energy intake with intake of partially hydrolysed guar gum. Br J Nutr 2015;113(09):1489- 1498.
20. Edwards CA. Gums: Dietary Importance. Encyclopedia of Food and Health. Oxford: Academic Press; 2016. p. 278-82.
21. Ahmed AA, Musa HH, Fedail JS, Sifaldin AZ, Musa TH. Gum arabic suppressed diet-induced obesity by alteration the expression of mRNA levels of genes involved in lipid metabolism in mouse liver. Bioactive Carbohydrates and Dietary Fibre 2016;7(1):15-20.
22. Arshad MU, Ishtiaq S, Anjum FM, Saeed F, Chatha SAS, Imran A. Acute effects of different dietary polysaccharides added in milk on food intake, postprandial appetite and glycemic responses in healthy young females. Int J Food Sci Nutr 2016;67(6):715- 722.
23. Solah VA, Brand-Miller JC, Atkinson FS, Gahler RJ, Kacinik V, Lyon MR, et al. Dose–response effect of a novel functional fibre, PolyGlycopleX®, PGX®, on satiety. Appetite 2014;77:74-78.
24. Zurakowski A, Zahorska-Markiewicz B, OlszaneckaGlinianowicz M, Mucha Z. The effect of xantham gum on satiety status of obese patients after test meal. Wiadomosci lekarskie (Warsaw, Poland: 1960) 2004;58(5-6):303-306.
25. Rayment P, Ellis PR. GUMS | Nutritional Role of Guar Gum. In: Caballero B, editor. Encyclopedia of Food Sciences and Nutrition. 2nd ed. Oxford: Academic Press; 2003. p. 3012-21.
26. Mattes RD, Rothacker D. Beverage viscosity is inversely related to postprandial hunger in humans. Physiol Behav 2001;74(4–5):551-557.
27. Marciani L, Gowland PA, Spiller RC, Manoj P, Moore RJ, Young P, et al. Effect of meal viscosity and nutrients on satiety, intragastric dilution, and emptying assessed by MRI. Am J Physiol Gastrointest Liver Physiol 2001;280(6):G1227-G1233.
28. Titoria PM. Hydrocollods for satiety. Food Industry HiTech 2011;22(6):54-56.
29. EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA). Scientific Opinion on the substantiation of health claims related to guar gum and maintenance of normal blood glucose concentrations (ID 794), increase in satiety (ID 795) and maintenance of normal blood cholesterol concentrations (ID 808) pursuant to Article 13(1) of Regulation (EC) No 1924/2006. EFSA J 2010;8(2):1464.
30. EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA). Scientific Opinion on the substantiation of health claims related to xanthan gum and changes in bowel function (ID 837) pursuant to Article 13(1) of Regulation (EC) No 1924/2006. EFSA J 2011;9(6):2272.