GIDALARDA BİYOAKTİF PEPTİT OLUŞUMU VE AKTİVİTESİ ÜZERİNE ISIL İŞLEM VE FERMANTASYONUN ETKİLERİ

OTAĞ, FADİME BEGÜM; HAYTA, Mehmet

GIDALARDA BİYOAKTİF PEPTİT OLUŞUMU VE AKTİVİTESİ ÜZERİNE ISIL İŞLEM VE FERMANTASYONUN ETKİLERİ

Fadime Begüm OTAĞ, (Erciyes Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Kayseri, Türkiye)

Mehmet HAYTA (Erciyes Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Kayseri, Türkiye)

GIDA

40 7

Yıl: 2013 Cilt: 38 Sayı: 5 Sayfa Aralığı: 307 - 314 Metin Dili: Türkçe İndeks Tarihi: 29-07-2022

GIDALARDA BİYOAKTİF PEPTİT OLUŞUMU VE AKTİVİTESİ ÜZERİNE ISIL İŞLEM VE FERMANTASYONUN ETKİLERİ

Öz:

Gıdalarda doğal olarak bulunan proteinlerden sindirim sırasında enzimatik hidrolizle veya fermantasyon yoluyla fizyolojik olarak pek çok faydası bulunan biyoaktif peptitler oluşur. Bu peptitlerin biyolojik aktivitesi antimikrobiyel etki, kan basıncını düşürücü etki (Angiotensin-I Converting Enzyme (ACE) inhibitörü), kolesterol düşürme, antitrombotik ve antioksidan etki, mineral absorbsiyonu/biyoyararlılığını artırma, immunomodülatör ve opioid etkiler olarak sıralanabilir. Birçok gıda tüketime sunulmadan önce çeşitli proseslerden geçer. Gıda teknolojisinde yaygın olarak kullanılan ısıl işlem ve fermantasyon gibi prosesler protein yapısını dolayısıyla biyoaktif peptit aktivitesini etkilemektedir. Bu derlemede gıda işleme proseslerinin biyoaktif peptit oluşumu ve aktivitesi üzerine etkilerinin ele alındığı çalışmalar incelenmiş ve ısıl işlem ve fermantasyonun biyoaktif peptitler üzerindeki etkisi araştırılmıştır.

Anahtar Kelime:

Konular: Biyokimya ve Moleküler Biyoloji Gıda Bilimi ve Teknolojisi

EFFECTS OF HEAT TREATMENT AND FERMENTATION ON THE FORMATION AND ACTIVITY OF BIOACTIVE PEPTIDES IN FOODS

Öz:

Bioactive peptides, which are physiologically useful, result from proteins which exist in foods naturally by enzymatic hydrolysis during digestion or fermentation. Biological activities of these peptides can be listed as antimicrobial activity, antihypertensive activity (Angiotensin-I Converting Enzyme (ACE) inhibitors), cholesterol lowering effect, antitrombotic and antioxidant effect, mineral absorption/ bioavailability increasing activity, immunomodulatory and opioid activity. Many foods are processed before consumed. Processes such as thermal treatment and fermentation which are commonly used in food technology have an effect on protein structure and thereby bioactive peptides activity. In this review, studies about formation of bioactive peptides and their activities have been investigated and effects of thermal treatment and fermentation on bioactive peptides have been researched.

Anahtar Kelime:

Konular: Biyokimya ve Moleküler Biyoloji Gıda Bilimi ve Teknolojisi

Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık

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APA	OTAĞ F, HAYTA M (2013). GIDALARDA BİYOAKTİF PEPTİT OLUŞUMU VE AKTİVİTESİ ÜZERİNE ISIL İŞLEM VE FERMANTASYONUN ETKİLERİ. , 307 - 314.
Chicago	OTAĞ FADİME BEGÜM,HAYTA Mehmet GIDALARDA BİYOAKTİF PEPTİT OLUŞUMU VE AKTİVİTESİ ÜZERİNE ISIL İŞLEM VE FERMANTASYONUN ETKİLERİ. (2013): 307 - 314.
MLA	OTAĞ FADİME BEGÜM,HAYTA Mehmet GIDALARDA BİYOAKTİF PEPTİT OLUŞUMU VE AKTİVİTESİ ÜZERİNE ISIL İŞLEM VE FERMANTASYONUN ETKİLERİ. , 2013, ss.307 - 314.
AMA	OTAĞ F,HAYTA M GIDALARDA BİYOAKTİF PEPTİT OLUŞUMU VE AKTİVİTESİ ÜZERİNE ISIL İŞLEM VE FERMANTASYONUN ETKİLERİ. . 2013; 307 - 314.
Vancouver	OTAĞ F,HAYTA M GIDALARDA BİYOAKTİF PEPTİT OLUŞUMU VE AKTİVİTESİ ÜZERİNE ISIL İŞLEM VE FERMANTASYONUN ETKİLERİ. . 2013; 307 - 314.
IEEE	OTAĞ F,HAYTA M "GIDALARDA BİYOAKTİF PEPTİT OLUŞUMU VE AKTİVİTESİ ÜZERİNE ISIL İŞLEM VE FERMANTASYONUN ETKİLERİ." , ss.307 - 314, 2013.
ISNAD	OTAĞ, FADİME BEGÜM - HAYTA, Mehmet. "GIDALARDA BİYOAKTİF PEPTİT OLUŞUMU VE AKTİVİTESİ ÜZERİNE ISIL İŞLEM VE FERMANTASYONUN ETKİLERİ". (2013), 307-314.

APA	OTAĞ F, HAYTA M (2013). GIDALARDA BİYOAKTİF PEPTİT OLUŞUMU VE AKTİVİTESİ ÜZERİNE ISIL İŞLEM VE FERMANTASYONUN ETKİLERİ. GIDA, 38(5), 307 - 314.
Chicago	OTAĞ FADİME BEGÜM,HAYTA Mehmet GIDALARDA BİYOAKTİF PEPTİT OLUŞUMU VE AKTİVİTESİ ÜZERİNE ISIL İŞLEM VE FERMANTASYONUN ETKİLERİ. GIDA 38, no.5 (2013): 307 - 314.
MLA	OTAĞ FADİME BEGÜM,HAYTA Mehmet GIDALARDA BİYOAKTİF PEPTİT OLUŞUMU VE AKTİVİTESİ ÜZERİNE ISIL İŞLEM VE FERMANTASYONUN ETKİLERİ. GIDA, vol.38, no.5, 2013, ss.307 - 314.
AMA	OTAĞ F,HAYTA M GIDALARDA BİYOAKTİF PEPTİT OLUŞUMU VE AKTİVİTESİ ÜZERİNE ISIL İŞLEM VE FERMANTASYONUN ETKİLERİ. GIDA. 2013; 38(5): 307 - 314.
Vancouver	OTAĞ F,HAYTA M GIDALARDA BİYOAKTİF PEPTİT OLUŞUMU VE AKTİVİTESİ ÜZERİNE ISIL İŞLEM VE FERMANTASYONUN ETKİLERİ. GIDA. 2013; 38(5): 307 - 314.
IEEE	OTAĞ F,HAYTA M "GIDALARDA BİYOAKTİF PEPTİT OLUŞUMU VE AKTİVİTESİ ÜZERİNE ISIL İŞLEM VE FERMANTASYONUN ETKİLERİ." GIDA, 38, ss.307 - 314, 2013.
ISNAD	OTAĞ, FADİME BEGÜM - HAYTA, Mehmet. "GIDALARDA BİYOAKTİF PEPTİT OLUŞUMU VE AKTİVİTESİ ÜZERİNE ISIL İŞLEM VE FERMANTASYONUN ETKİLERİ". GIDA 38/5 (2013), 307-314.