PROBİYOTİK KÜLTÜRLER GIDALARDA NE KADAR ETKİNDİR? PROBIOTIC CULTURES: HOW EFFECTIVE ARE IN FOODS?

Probiyotik gıdalar, fonksiyonel besinler arasında önemli bir yer tutmaktadır. Yeterli miktarlarda alındıklarında sağlık üzerine önemli potansiyel etkileri bulunan probiyotiklerin gıdalardaki etkinliklerini etkileyen birçok faktör bulunmaktadır. Probiyotik kültürlerinin gıdalara ekleniş yolları ve miktarları, aynı veya farklı suşlarla kombinasyonlarının yapılması probiyotik kültürlerinin etkinliklerini etkileyen bazı faktörlerdendir. Ayrıca probiyotik eklenmiş gıdada probiyotik kültürünün canlı olmasında gıdaya uygulanan işlemler de önemlidir. Gıdalara uygulanan ısı, titreşim, yüksek basınç uygulamaları, dondurarak kurutma, depolama gibi bazı işlem basamakları mikroorganizmaların inaktivasyonuna neden olabilmektedir. Bu işlemsel süreçlerde gıdanın matriksi, pH'ı; ortamda oksijenin varlığı mikroorganizmaların inaktivasyon derecesini etkileyebilmektedir. Bu derleme makalede probiyotik gıdalarda kullanılan probiyotik kültürlerinin gıdalarda canlı kalmalarını etkileyen faktörler ve canlılıklarını sürdürme yöntemleri tartışılmaktadır.

Probiotic foods have an important place in functional foods. There are many factors that influence the efficacy of probiotics having significant potential effects on health when taken in sufficient amounts. The way that probiotic cultures are added to foods and their quantities, the formation of the same or different strains are some factors that influence efficiency of probiotic cultures in foods. Moreover, processes applied to food are also important for survival of probiotic cultures added to probiotic foods. Some processes applied to foods such as applications of heat, vibration, high pressure, freezedrying and storage may cause inactivation of microorganisms. Matrix and pH of the food, presence of oxygen in the environment may affect the degree of inactivation of microorganisms in those processes. The way of adding probiotic cultures' addition to probiotic foods, factors affecting their survival in foods and methods of maintaining their survival - are discussed in this review article.

PDF

___

1. Figueroa-González I, Quijano G, Ramírez G, et al. Probiotics and prebiotics perspectives and challenges. J Sci Food Agric 2011; 91:1341-1348.
2. Deshpande G, Rao S, Patole S. Progress in the field of probiotics: Year 2011. Curr Opin Gastroenterol 2011; 27:13-18.
3. Kligler B, Cohrssen A. Probiotics. Am Fam Physician 2008; 78:1073-1078.
4. Food and Agriculture Organization/World Health Organization. Report of a Joint FAO/WHO Working Group on Drafting, Guidelines for the Evaluation of Probiotics in Food.London Ontario, Canada, April 30 and May 1, 2002.
5. Aureli P, Capurso L, Castellazzi AM, et al. Probiotics and health: an evidence-based review. Pharmacol Res 2011; 63:366-376.
6. Makinen K, Berger B, Bel-Rhlid R, at al. Science and technology for the mastership of probiotic applications in food products. J Biotechnol 2012; 162:356-365.
7. Rabot S, Rafter J, Rijkers GT, et al. Guidance for substantiating the evidence for beneficial effects of probiotics: impact of probiotics on digestive system metabolism. J Nutr 2010; 140:677-689.
8. Williams NT. Probiotics. Am J Health Syst Pharm 2010; 67(6):449-458.
9. Santosa S, Farnworth E, Jones PJ. Probiotics and their potential health claims. Nutr Rev 2006; 64:265-274.
10. Rijkers GT, Bengmark S, Enck P, et al. Guidance for substantiating the evidence for beneficial effects of probiotics: Current status and recommendations for future research. J Nutr 2010; 140:671-676.
11. Akalin AS, Erisir D. Effects of inulin and oligofructose on the rheological characteristics and probiotic culture survival in low-fat probiotic ice cream. J Food Sci 2008; 73:184-188.
12. Reid G, Jass J, Sebulsky MT, et al. Potential uses of probiotics in clinical practice. Clin Microbiol Rev 2003; 16:658-672.
13. Wang Y, Corrieu G, Beal C. Fermentation pH and temperature influence the cryotolerance of Lactobacillus acidophilus RD758. J Dairy Sci 2005; 88:21 -29.
14. Douglas LC, Sanders ME. Probiotics and prebiotics in dietetics practice. J Am Diet Assoc 2008; 108:510-21.
15. Tamime AY, Robinson RK. Yoghurt Science and Technology. (Woodhead Publishing Series in Food Science, Technology and Nutrition). (2nd ed). CRC Press LLC, Boca Raton, 2000.
16. Corcoran BM, Ross RP, Fitzgerald GF, et al. Comparative survival of probiotic lactobacilli spray -dried in the presence of prebiotic substances. J Appl Microbiol. 2004; 96:1024-1039.
17. Champagne CP, Gardner N, Roy D. Challenges in the addition of probiotic cultures to foods. Crit Rev Food Sci Nutr 2005; 45:61-84.
18. Champagne CP, Raymond Y, Gagnon R. Viability of Lactobacillus rhamnosus R0011 in an apple-based fruit juice under simulated storage conditions at the consumer level. J Food Sci 2008; 73:221-226.
19. Mortazavian AM, Ehsani MR, Mousavi SM, et al. Combined effects of temperature-related variables on the viability of probiotic micro-organisms in yogurt. Austral J Dairy Technol 2006; 61:248-252.
20. Homayoni Rad A, Mehrabany EV, Alipoor B, et al. Do probiotics act more efficiently in foods than in supplements? Nutrition 2012; 28:733-736.
21. Kebary KMK, Hussein SA, Badawi RM. Improving viability of bifidobacterium and their effect on frozen ice milk. Egypt J Dairy Sci 1998; 26:319- 337.
22. Dave RI, Shah NP. Effectiveness of ascorbic acid as an oxygen scavenger in improving viability of probiotic bacteria in yoghurts made with commercial starter cultures. Int Dairy J 1997; 7:435-443.
23. Stanton C, Gardiner G, Lynch PB, et al. Probiotic cheese. Int Dairy J 1998; 8:491-496.
24. Talwalkar A, Kailasapathy K. Effect of microencapsulation on oxygen toxicity in viability of probiotic bacteria in yoghurts made with commercial starter cultures. Int Dairy J 2003; 7:435-443.
25. Vinderola CG, Costa GA, Regenhardt S, et al. Influence of compounds associated with fermented dairy products on the growth of lactic acid starter and probiotic bacteria. Int Dairy J 2002; 12:579- 589.
26. Ding WK, Shah NP. Acid, bile, and heat tolerance of free and microencapsulated probiotic bacteria. J Food Sci. 2007; 72:446-450.
27. Doleyres Y, Lacroix C. Technologies with free and immobilised cells for probiotic bifidobacteria production and protection. Int Dairy J 2005; 15:973-988
28. Rivera-Espinoza Y, Gallardo-Navarro Y. Non-dairy probiotic products. Food Microbiol 2010; 27:1-11.
29. Chandramouli V, Kailasapathy K, Peiris P, et al. An improved method of microencapsulation and its evaluation to protect Lactobacillus spp. in simulated gastric conditions. J Microbiol Methods 2004; 56:27-35.
30. Champagne CP, Ross RP, Saarela M, et al. Recommendations for the viability assessment of probiotics as concentrated cultures and in food matrices. Int J Food Microbiol 2011; 149:185-93.
31. De Vuyst L. Technology aspects related to the application of functional starter cultures. Food Technol Biotechnol 2000; 38:105-112.