Beslenme ve Mikrobiyota İlişkisi

Bakteri, virüs, mantar ve protozoa gibi çok sayıda mikroorganizmadan oluşan bağırsak mikrobiyotasının kompozisyonu ve fonksiyonu, doğum şekli, anne sütü alımı, antibiyotik kullanımı ve beslenme gibi çeşitli faktörlerden etkilenmektedir. Bu faktörler arasında beslenme düzenlenebilir bir etmen olması nedeniyle büyük ilgi çekmektedir. Mikrobiyotayı etkileyen ilk diyetsel etmen anne sütü alma durumudur çünkü anne sütünde bulunan oligosakkarit, lizozom, laktoferrin, antikor ve sitokinlerin bağırsaktaki Bifi dobacterium sayısını arttırdığı iyi bilinmektedir. Anne sütünden sonra, ek besinlere geçiş sürecinde seçilen besinler ve beslenme modeli mikrobiyotayı şekillendirmektedir. Ortalama 2-3 yaşta yetişkin kompozisyonuna ulaşan mikrobiyotanın, beslenmede yapılan kısa ve uzun dönem düzenlemeler ile değişebildiği gösterilmiştir. Yetişkin dönemde mikrobiyotayı etkileyen diyetsel etmenlerin başında, diyetin karbonhidrat (özellikle posa), protein ve yağ içeriğinin geldiği görülmektedir. Yüksek hayvansal protein ve doymuş yağ; düşük posa ve karbonhidrat içeren diyetlerin bağırsak mikrobiyotasının zenginliğini ve çeşitliliğini azalttığı, Firmicutes ve Proteobacteria kolonizasyonunu artırdığı gösterilmiştir. Yüksek posalı ve bitkisel bazlı diyetlerin ise bağırsaktaki bakteri çeşitlilik ile Prevotella ve Xylanibacter türlerini artırdığı saptanmıştır. Prebiyotik özellik de gösteren sindirilmeyen karbonhidrat bileşenlerinin mikrobiyotadaki bakteriler tarafından fermantasyonu sonucunda oluşan kısa zincirli yağ asitleri hem kolonositler için enerji kaynağı olmakta, hem de antiinfl amatuvar, antikarsinojenik ve immünomodülatör etkiler göstererek sağlığı geliştirebilmektedirler. Mikrobiyotanın düzenlenmesinde diyetin prebiyotik içeriği kadar önemli olan bir konu, diyetle alınan canlı probiyotik mikroorganizmalardır. Bu noktada, fermente besinlerin potansiyel yararları dikkat çekmektedir. Beslenmenin mikrobiyota üzerine etkileri anlaşılmaya başlanmış olsa da, bunların öneriye dönüştürülebilmesi için ileri araştırmalara gereksinim bulunmaktadır.

Anahtar Kelimeler:

Beslenme, Mikrobiyota, Prebiyotik, Probiyotik

The Relation Between Diet and Microbiota

The composition and functions of gut microbiota that composed of microorganisms including bacteria, viruses, fungi, and protozoa are effected by various factors such as mode of delivery, breastmilk, age, antibiotic use, and diet. Among these, diet is a manageable factor, therefore, it takes great attention. The fi rst dietary factor effects microbiota is breastfeeding, because it is well known that human milk oligosaccharides, lysosomes, lactoferrin, antibodies, and cytokines increase Bifi dobacterium counts. Following breastfeeding, foods chosen in weaning period and dietary pattern shapes microbiota. It is shown that microbiota reaches adult composition at about 2-3 years old and can change with short and long term regulations. The fi rst dietary factors that affect microbiota in adulthood are dietary carbohydrate (especially fi bre), protein and lipid content. It is shown that diets high in animal protein and saturated fats; low in fi bre and carbohydrates decrease gut microbiota richness and diversity and increase Firmicutes and Proteobacteria colonisation. High-fi bre and plant-based diets increase gut bacterial diversity as well as Prevotella and Xylanibacter species. Short chain fatty acids occur after fermentation of indigestible carbohydrates that also present prebiotic properties, are energy sources for gut bacteria as well as enhance health through anti-infl ammatory, anticarcinogenic and immune-modulatory impacts. Dietary alive probiotic microorganisms are as important as prebiotic content of diets for modulation of microbiota. At this point, potential benefi ts of fermented foods attract attention. Even if effects of diet on microbiota has begun to be understood, further research is needed to refl ect our knowledge to advice.

Keywords:

Diet, Microbiota, Prebiotics, Probiotics,

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