Review
Year 2024,
Volume: 9 Issue: 2, 261 - 266, 31.08.2024
Abstract
One of the factors that threaten our health today is oxidative stress. The uncontrolled increase of free radicals in our body causes many diseases. To prevent this increase, the antioxidant defense system should be supported. In addition to a healthy and balanced diet, the use of natural and synthetic supplements taken orally is also among the recommendations. However, antioxidants in the synthetic category are not preferred because they have harmful effects on health. As a functional food, kefir supports the body's antioxidant defense thanks to the probiotic bacteria and yeast it contains. Kefir is also a fermented milk product, the beneficial properties of which can be enhanced by the addition of various ingredients. Cereals, legumes, various vegetables and fruits and their by-products (peel, pulp, seeds, etc.) are used as enrichment materials. Studies in this context have increased recently and interesting results have been obtained. Current studies have reported that the seeds of fruits such as grapes, pomegranates and rose hips, orange and mango peels, vegetables such as spinach and cabbage, and some legumes are added to kefir due to the bioactive compounds and antioxidant properties they contain Looking at the literature, it has been reported that the ability to scavenge DPPH(2,2-diphenyl-1-picrylhydrazyl) and ABTS(2,2-azinobis(3-ethylbenzothiazolline-6-sulfonic acid)) radicals, FRAP (ability to reduce ferric tripyridyltriazine to ferrous tripyridyltriazine) and CUPRAC(ability to reduce cupric-neocuprine to cuprous-neocuprine) analysis results, total phenolic compound amount and bowel functions were found to be higher compared to the control group. From these data, it was concluded that the nutritional components added to kefir have the potential to increase antioxidant capacity against oxidative stress.
Keywords
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Year 2024,
Volume: 9 Issue: 2, 261 - 266, 31.08.2024
Abstract
Günümüzde sağlığımızı tehdit eden faktörlerden birisi de oksidatif strestir. Serbest radikallerin vücudumuzda kontrolsüz artışı birçok rahatsızlığa sebep olmaktadır. Bu artışı önlemek için antioksidan savunma sistemi desteklenmelidir. Sağlıklı ve dengeli beslenmeye ek olarak oral olarak alınan doğal ve sentetik takviye kullanımı tavsiyeler arasındadır. Fakat sentetik kategorisindeki antioksidanlar sağlığa zararlı etkileri de bulunduğu için tercih edilmemektedir. Fonksiyonel bir besin olarak kefir, içerdiği probiyotik bakteri ve mayalar sayesinde vücudun antioksidan savunmasını destekler. Kefir aynı zamanda çeşitli bileşenlerin eklenmesiyle faydalı özelliklerini geliştirebileceğimiz fermente bir süt ürünüdür. Tahıllar, baklagiller, çeşitli sebze-meyve ve bunların yan ürünleri(kabuk, posa, çekirdek vb.) zenginleştirme materyali olarak kullanılmaktadır. Bu bağlamda yapılan çalışmalar son zamanlarda artmış ve ilgi çekici sonuçlar elde edilmiştir. Yapılan güncel çalışmalarda içerdikleri biyoaktif bileşikler ve antioksidan özelliklerinden dolayı üzüm, nar, kuşburnu gibi meyvelerin çekirdekleri, portakal ve mango kabukları, ıspanak, lahana gibi sebzeler ve bazı baklagillerin kefire eklendikleri rapor edilmiştir. Sonuçlara bakıldığında kontrol grubuna kıyasla DPPH(2,2-difenil-1-pikrilhidrazil) ve ABTS(2,2-azinobis(3-etilbenzothiazollin-6-sulfonik asit)) radikallerini süpürme yeteneğinin, FRAP(ferrik tripiridiltriazini, ferröz tripiridiltriazine indirgeme yeteneği) ve CUPRAC(kuprik-neokuprinin, kupröz-neokuprine indirgeme yeteneği) analiz sonuçlarının, toplam fenolik bileşik miktarının ve bağırsak fonksiyonlarının daha yüksek bulunduğu rapor edilmiştir. Bu verilerden kefire eklenen besin bileşenlerinin oksidatif strese karşı antioksidan kapasiteyi artırıcı potansiyeli olduğu sonucuna varılmıştır.
Keywords
References
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- Barukčić, I., Gracin, L., Režek Jambrak, A., & Božanić, R. (2017). Comparison of chemical, rheological and sensory properties of kefir produced by kefir grains and commercial kefir starter. Mljekarstvo: časopis za unaprjeđenje proizvodnje i prerade mlijeka, 67(3), 169-176. https://doi.org/10.15567/mljekarstvo.2017.0301
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- Biadała, A., & Adzahan, N. M. (2021). Storage Stability of Antioxidant in Milk Products Fermented with Selected Kefir Grain Microflora. Molecules, 26(11), 3307. https://doi.org/ 10.3390/molecules26113307
- Carullo, G., Governa, P., Spizzirri, U. G., Biagi, M., Sciubba, F., Giorgi, G., ... & Restuccia, D. (2020). Sangiovese cv pomace seeds extract-fortified kefir exerts anti-inflammatory activity in an in vitro model of intestinal epithelium using caco-2 cells. Antioxidants, 9(1), 54. https://doi.org/10.14674/IJFS-1758
- Carullo, G., Spizzirri, U. G., Montopoli, M., Cocetta, V., Armentano, B., Tinazzi, M., ... & Restuccia, D. (2022). Milk kefir enriched with inulin‐grafted seed extract from white wine pomace: chemical characterisation, antioxidant profile and in vitro gastrointestinal digestion. International Journal of Food Science & Technology, 57(7), 4086-4095. https://doi.org/10.1111/ijfs.15724
- Côco, L. Z., Aires, R., Carvalho, G. R., Belisário, E. D. S., Yap, M. K. K., Amorim, F. G., ... & Campagnaro, B. P. (2023). Unravelling the Gastroprotective Potential of Kefir: Exploring Antioxidant Effects in Preventing Gastric Ulcers. Cells, 12(24), 2799. https://doi.org/10.3390/cells12242799
- Demir, B., & Gürses, M. (2022). Determination of Antioxidant Activities of Rosehip Marmalade Added Kefir During Its Storage Process. Journal of the Institute of Science and Technology, 12(2), 761-768. https://doi.org/10.21597/jist.990056
- Diken, H. O., Demirtas, B., & Kaya, H. K. (2022). Effects of kefir on paraoxanase activity (PON1), total antioxidant status (TAS), total oxidant status (TOS), and serum lipid profiles in smokers and non-smokers. Food Science and Technology, 42, e92721. https://doi.org/10.1590/fst.92721
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- Farag, M. A., Jomaa, S. A., Abd El-Wahed, A., & R. El-Seedi, H. (2020). The many faces of kefir fermented dairy products: Quality characteristics, flavour chemistry, nutritional value, health benefits, and safety. Nutrients, 12(2), 346. https://doi.org/10.3390/nu12020346
- Gürel, D. B., Ildız, M., Sabancı, S., Koca, N., Çağındı, Ö., & İçier, F. (2021). The Effect of Using Cow and Goat Milk on Antioxidant, Rheological and Sensory Properties of Kefir. Turkish Journal of Agriculture-Food Science and Technology, 9(1), 7-14. https://doi.org/10.24925/turjaf.v9i1.7-14.3330
- Gürsoy, O., Kocatürk, K., Dal, H. Ö. G., Yakalı, H. N., & Yilmaz, Y. (2020). Physicochemical and rheological properties of commercial kefir drinks. Akademik Gıda, 18(4), 375-381. https://doi.org/10.24323/akademik-gida.850881
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There are 45 citations in total.
Details
| Primary Language | Turkish |
|---|---|
| Subjects | Nutritional Science, Nutrigenomics and Personalised Nutrition, Food Properties |
| Journal Section | Review |
| Authors | |
| Early Pub Date | August 28, 2024 |
| Publication Date | August 31, 2024 |
| Submission Date | March 14, 2024 |
| Acceptance Date | July 8, 2024 |
| Published in Issue | Year 2024Volume: 9 Issue: 2 |
