KaydedilenlerDerginizi ekleyin

Dergiler / Gıda / 2026 / Cilt: 46 Sayı: 4

FONKSİYONEL GIDA KAVRAMINA YENİ BİR BAKIŞ: POSTBİYOTİKLER

A NEW INSIGHT OF THE FUNCTIONAL FOOD CONCEPT: POSTBIOTICS

Çağlar Gökırmaklı(SÜLEYMAN DEMİREL ÜNİVERSİTESİ)0000-0002-2572-8589
Bilgenur Üçgül(SÜLEYMAN DEMİREL ÜNİVERSİTESİ)0000-0002-6834-5086
Zeynep Seydim(SÜLEYMAN DEMİREL ÜNİVERSİTESİ)0000-0002-1536-6545
Dergi
Gıda
Sayfa
872–882
Yayın Tarihi
2021-05-17
🏛️Bu makalenin bibliyografik verileri ve tam metin bağlantısı DergiPark üzerinden sağlanmıştır.
DergiPark Kaydı ↗
✨

Yapay Zeka Hızlı Bakış & Çıkarımlar

AI Insight
⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Bu eğilimin bir sonucu olarak, probiyotik gıda ürünleri pazarında hızlı bir büyüme gözlemlenmiştir.

📌 3 Maddede Bu Makale

🎯
Amaç & Hipotez:Tüketicilerin fonksiyonel gıda ürünlerine olan talepleri son 20 yılda artmıştır.
📊
Temel Bulgular & Veri:Bu eğilimin bir sonucu olarak, probiyotik gıda ürünleri pazarında hızlı bir büyüme gözlemlenmiştir.
💡
Sonuç & Katkı:Bu çalışmanın amacı, içerikleri ve potansiyel sağlık yararları ile ilgili postbiyotikler üzerine yapılan güncel çalışmalar hakkında bilgi vermektir.
🔬Tür:Derleme
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Postbiyotikler · fonksiyonel gıda · prebiyotikler

Özet

Tüketicilerin fonksiyonel gıda ürünlerine olan talepleri son 20 yılda artmıştır. Bu eğilimin bir sonucu olarak, probiyotik gıda ürünleri pazarında hızlı bir büyüme gözlemlenmiştir. Ancak, probiyotik gıda ürünlerinin raf ömrü, bu pazarı ve tüketici taleplerini karşılamada sınırlayıcı bir faktördür. Bu noktada postbiyotikler, sağlık potansiyellerinin yanı sıra bu tür sınırları aşmak için yeni bir kavram olarak ortaya çıkmıştır. Kısaca postbiyotikler, mikroorganizmalar tarafından üretilen biyoaktif maddeler yani fermantasyon metabolitleridir. Mikrobiyal metabolitler, mikrobiyal hücreler ve bunların bileşenlerini içerebilirler. Çeşitli probiyotiklerden veya aktif olmayan formlarından elde edilebilirler. Son yıllarda, doğasını ve potansiyel sağlık yararlarını anlamak için giderek daha fazla sayıda araştırma yapılmaktadır. Bu çalışmanın amacı, içerikleri ve potansiyel sağlık yararları ile ilgili postbiyotikler üzerine yapılan güncel çalışmalar hakkında bilgi vermektir.

Abstract

Consumer demands on functional food products have been increased for the last 20 years. As a result of this trend, rapid growth in the probiotic food products market was observed. However, the limited shelf-life of probiotic food products is a limiting factor in improving this market and meeting consumer demands. At this point, postbiotics have emerged as a novel concept to exceed these kinds of limits as well as their health potentials. Briefly, postbiotics are bioactive products produced by microorganisms, i.e. fermentation metabolites. They may contain microbial metabolites, microbial cells, and their components. They may obtain from various probiotics or their inactive forms. In recent years increasingly, various investigations have been carried out to understand their nature and potential health benefits. This study aims to review recent studies on postbiotics related to their nature and potential health benefits.

🔖

Bu Makaleye Atıf Yap

Gökırmaklı, Ç., Üçgül, B., Seydim, Z. (2021). FONKSİYONEL GIDA KAVRAMINA YENİ BİR BAKIŞ: POSTBİYOTİKLER. Gıda, Cilt: 46 Sayı: 4, 872–882. https://doi.org/10.15237/gida.GD21035

📄 Tam Metin PDF Okuyucu

📄

PDF görüntüleyici hazırlanıyor...

Kaynakça (60)

  1. Aguilar-Toalá, J.E., Garcia-Varela, R., Garcia, H.S., Mata-Haro, V., González-Córdova, A. F., Vallejo-Cordoba, B., Hernández-Mendoza, A. (2018). Postbiotics: An evolving term within the functional foods field. Trends Food Sci Technol, 75: 105-114. doi: 10.1016/j.tifs.2018.03.009 Akal C., Yetişemiyen A. (2020). Probiyotik ve prebiyotik tüketiminin laktoz intoleransı üzerine etkileri. GIDA, 45(2): 380-389. doi: 10.15237/gida.GD20016
  2. Akdeniz-Oktay B., Özbaş, Z.Y. (2020). Fermente gıdaların insan sağlığı üzerindeki etkileri. GIDA, 45(6): 1215-1226 doi: 10.15237/gida.GD20105
  3. Akdeniz V., Özer E., Akalın A.S. (2018). Helicobacter pylori enfeksiyonunda probiyotiklerin rolü. GIDA, 43(6): 943-956. doi: 10.15237/gida.GD18062
  4. Anderson, R.C. (2019). Are postbiotics the long sought-after solution for a leaky gut?. J Nutr, 149(11):1873-1874. doi: 10.1093/jn/nxz171
  5. Ang, C.Y., Sano M., Dan S., Leelakriangsak M., Lal T.M. (2020). Postbiotics applications as infectious disease control agent in aquaculture. Biocontrol Sci, 25(1): 1-7. doi: 10.4265/BIO.25.1
  6. Arpa-Zemzemoğlu, T.E., Uludağ, E., Uzun, S. (2019). Üniversite öğrencilerinin probiyotik bilgi düzeyi ve tüketim durumlarının belirlenmesi. GIDA. 44(1): 118-130. doi: 10.15237/gida.GD18104
  7. Ashwini, A., Ramya, H.N., Ramkumar, C., Reddy, K.R., Kulkarni, R.V., Abinaya, V., Raghu, A.V. (2019). Reactive mechanism and the applications of bioactive prebiotics for human health. J Microbiol Methods, 159, 128-137. doi: 10.1016/j.mimet.2019.02.019
  8. Azizkhani, M., Saris, P.E.J., Baniasadi, M. (2020). An in-vitro assessment of antifungal and antibacterial activity of cow, camel, ewe, and goat milk kefir and probiotic yogurt. J. Food Meas Charact. doi: 10.1007/s11694-020-00645-4
  9. Cuevas-González, P.F., Liceaga, A.M., Aguilar-Toalá, J.E. (2020). Postbiotics and paraprobiotics: From concepts to applications. Food Res Int, 136: 109502. doi: 10.1016/j.foodres.2020.109502
  10. Chaluvadi S., Hotchkiss A. T., Yam K. L. (2015). Gut microbiota: Impact of probiotics, prebiotics, synbiotics, pharmabiotics, and postbiotics on human health. In: Probiotics, Prebiotics, and Synbiotics. Preedy, V., Watson, R. (ed.) 1st Edition. Academic Press, the US,, pp. 515–523. doi: 10.1016/B978-0-12-802189-7.00036-8
  11. Collado, M.C., Vinderola, G., Salminen, S. (2019). Postbiotics: facts and open questions. A position paper on the need for a consensus definition. Benef Microbes, 10(7): 711-719. doi: 10.3920/BM2019.0015
  12. Cortés-Martín, A., Selma, M.V., Tomás-Barberán, F.A., González-Sarrías, A., Espín, J.C. (2020). Where to look into the puzzle of polyphenols and health? The Postbiotics and gut microbiota associated with human metabotypes. Mol Nutr Food Res, 64: e1900952. doi: 10.1002/mnfr.201900952
  13. Craighead, A.F., Caughey, A.B., Chaudhuri, A. et al. (2020). Cost-effectiveness of probiotics for necrotizing enterocolitis prevention in very low birth weight infants. J Perinatol, 40: 1652–1661. doi: 10.1038/s41372-020-00790-0
  14. D’Angelo, C., Reale, M., Costantini, E. (2017). Microbiota and probiotics in health and HIV infection. Nutrients, 9(6): 615. doi: 10.3390/nu9060615
  15. Davani-Davari D., Negahdaripour M., Karimzadeh I., Seifan M., Mohkam M., Masoumi S. J., Berenjian A., Ghasemi Y. (2019). Prebiotics: Definition, types, sources, mechanisms, and clinical applications. Foods(Basel, Switzerland), 8(3), 92. https://doi.org/10.3390/foods8030092
  16. de Simone, C. (2019). The unregulated probiotic market. Clin Gastroenterol Hepatol, 17(5): 809-817.
  17. Di Cagno, R., Mazzacane, F., Rizzello, C. G., Vincentini, O., Silano, M., Giuliani, G., Gobbetti, M. (2010). Synthesis of isoflavone aglycones and equol in soy milks fermented by food-related lactic acid bacteria and their effect on human intestinal Caco-2 cells. J Agric Food Chem, 58(19), 10338-10346.
  18. Dunand, E., Burns, P., Binetti, A., Bergamini, C., Peralta, G.H., Forzani L., Reinheimer J., Vinderola G. (2019). Postbiotics produced at laboratory and industrial level as potential functional food ingredients with the capacity to protect mice against Salmonella infection. J Appl Microbiol, 127(1): 219–29. doi: 10.1111/jam.14276.
  19. Erem, F. (2019). Probiyotik fırın ürünleri üretim yöntemleri. GIDA, 44(3): 430-441 doi: 10.15237/gida.GD19025
  20. Erk, G., Seven, A., Akpınar A. (2019). Vegan ve vejetaryan beslenmede probiyotik bitkisel bazlı süt ürünlerinin yeri. GIDA, 44 (3): 453-462 doi: 10.15237/gida.GD18083
  21. Farias, D. dP., de Araújo, F.F., Neri-Numa, I.A., Pastore, G.M. (2019). Prebiotics: Trends in food, health and technological applications. Trends Food Sci Technol, 93: 23-35. doi: 10.1016/j.tifs.2019.09.004
  22. Delzenne, N.M., Bindels, L.B., (2019). Food for thought about manipulating gut bacteria. Nature, 577, 32-34. doi: 10.1038/d41586-019-03704-z Gökırmaklı, Ç., Güzel-Seydim, Z. B. (2020). Probiyotiklerin Kolon Mikrobiyotasına Etkileri: Güncel Çalışmalar, J Biotechnol and Strategic Health Res. 4(3): 212-224
  23. Güneş, R., Palabıyık, İ., Kurultay, Ş. (2018). Şekerleme teknolojisinde fonksiyonel ürün üretimi. GIDA, 43(6): 984-1001 doi: 10.15237/gida.GD18088
  24. Hikmetoglu, M., Sogut, E., Sogut, O., Gokirmakli, C., Guzel-Seydim, Z. B. (2020). Changes in carbohydrate profile in kefir fermentation. Bioact Carbohydr Diet Fibre, 23: 100220. doi: 10.1016/j.bcdf.2020.100220
  25. Homayouni-Rad, A., Aghebati Maleki, L., Samadi Kafil, H., Abbasi, A. (2020). Postbiotics: A novel strategy in food allergy treatment. Crit Rev Food Sci Nutr, 61(3): 492-499 doi: 10.1080/10408398.2020.1738333
  26. Izuddin, W. I., Loh, T. C., Samsudin, A. A., & Foo, H. L. (2018). In vitro study of postbiotics from Lactobacillus plantarum RG14 on rumen fermentation and microbial population. R Bras Zootec, 47: e20170255. doi: 10.1590/rbz4720170255
  27. Kocsis, T., Molnár, B., Németh, Hegyi P., Szakács Z., Bálint A., Garami A., Soós A., Márta K., Solymár M. (2020). Probiotics have beneficial metabolic effects in patients with type 2 diabetes mellitus: A meta-analysis of randomized clinical trials. Sci Rep, 10: 11787 doi: 10.1038/s41598-020-68440-1
  28. Maguire, M., Maguire, G. (2018). Gut dysbiosis, leaky gut, and intestinal epithelial proliferation in neurological disorders: Towards the development of a new therapeutic using amino acids, prebiotics, probiotics, and postbiotics. Rev Neurosci, 30(2): 179-201. doi: 10.1515/revneuro-2018-0024
  29. Malagón-Rojas, J. N., Mantziari, A., Salminen, S., & Szajewska, H. (2020). Postbiotics for preventing and treating common infectious diseases in children: A systematic review. Nutrients, 12(2), 389. doi: http://dx.doi.org/10.3390/nu12020389
  30. Marx, W., Scholey, A., Firth, J., D’Cunha, N. M., Lane, M., Hockey, M., Ashton M. M., Cryan J. F., O'Neil A., Naumovski N., Berk M., Dean O. M., Jacka F. (2020). Prebiotics, probiotics, fermented foods and cognitive outcomes: A meta-analysis of randomized controlled trials. Neurosci Biobehav Rev, 118: 472-484. doi: 10.1016/j.neubiorev.2020.07.036
  31. Mayorgas, A. (2020). P840 Immunomodulatory effects of two different postbiotics on primary human cell culture. J Crohns Colitis, 14(Supplement 1): S650. doi: 10.1093/ecco-jcc/jjz203.968
  32. McFarland, L.V., Evans, C.T., Goldstein, E.J.C. (2018). Strain-specificity and disease-specificity of probiotic efficacy: A systematic review and meta-analysis. Front Med, 5: 124. doi: 10.3389/fmed.2018.00124
  33. Moradi, M., Mardani, K., Tajik, H. (2019). Characterization and application of postbiotics of Lactobacillus spp. on Listeria monocytogenes in vitro and in food models. LWT-Food Sci Technol, 111: 457-464. doi: 10.1016/j.lwt.2019.05.072
  34. Myles, I.A. (2014). Fast food fever: Reviewing the impacts of the Western diet on immunity. Nutr J, 13: 61. doi: 10.1186/1475-2891-13-61
  35. Nataraj, B.H., Ali, S.A., Behare, P.V., Yadav H. (2020). Postbiotics-parabiotics: the new horizons in microbial biotherapy and functional foods. Microb Cell Fact, 19: 168. doi: 10.1186/s12934-020-01426-w
  36. Nuraida, L. (2015). A review: Health promoting lactic acid bacteria in traditional Indonesian fermented foods. Food Sci Hum Well, 4(2), 47-55. doi: 10.1016/j.fshw.2015.06.001
  37. O’Toole, P.W., Marchesi, J.R., Hill, C. (2017). Next-generation probiotics: The spectrum from probiotics to live biotherapeutics. Nat Microbiol, 2: 17057. doi: 10.1038/nmicrobiol.2017.57
  38. Öztürk-Oruç, S., Çakır, İ. (2019). Probiyotik kültürlerle fermente karpuz suyu üretimi üzerine bir araştırma. GIDA, 44(6): 1030-1041 doi: 10.15237/gida.GD19124
  39. Öztürk, Z., Gündüz, G.T. (2018). Gıda kaynaklı patojenlerin inhibisyonunda probiyotik mikroorganizmaların kullanımı. GIDA, 43(4): 533-548. doi: 10.15237/gida.GD17112
  40. Păcularu-Burada, B., Georgescu, L.A., Vasile, M.A., Rocha, J.M., Bahrim, G.E. (2020). Selection of wild lactic acid bacteria strains as promoters of postbiotics in gluten-free sourdoughs. Microorganisms. 8(5): 643. doi: 10.3390/microorganisms8050643
  41. Paton, A., Morona, R., Paton, J. (2006). Designer probiotics for prevention of enteric infections. Nat Rev Microbiol, 4: 193–200. doi: https://doi.org/10.1038/nrmicro1349
  42. Perricone, M., Bevilacqua, A., Altieri, C., Sinigaglia, M., Corbo, M. (2015). Challenges for the production of probiotic fruit juices. Beverages, 1(2): 95–103. doi: 10.3390/beverages1020095
  43. Quigley, E.M. (2019). Prebiotics and probiotics in digestive health. Clin Gastroenterol Hepatol, 17(2), 333-344. doi: 10.1016/j.cgh.2018.09.028
  44. Rad, A.H., Maleki, L.A., Kafil, H.S., Zavoshti, H.F., Abbasi, A. (2020a). Postbiotics as novel health-promoting ingredients in functional foods. Health Promot Perspect, 10(1): 3–4. doi: 10.15171/hpp.2020.02
  45. Rad, A.H., Aghebati-Maleki, L., Kafil, H. S., Abbasi, A. (2020b). Molecular mechanisms of postbiotics in colorectal cancer prevention and treatment. Crit Rev Food Sci Nutr, 1-17. doi: 10.1080/10408398.2020.1765310
  46. Reynés, B., Palou, M., Rodríguez, A.M., Palou, A. (2019). Regulation of adaptive thermogenesis and browning by prebiotics and postbiotics. Front Physiol, 9: 1908. doi: 10.3389/fphys.2018.01908
  47. Roobab, U., Batool, Z., Manzoor, M.F., Shabbir, M.A., Khan, M.R., Aadil, R.M. (2020). Sources, formulations, advanced delivery and health benefits of probiotics. Curr Opin Food Sci, 32, 17-28. doi: 10.1016/j.cofs.2020.01.003
  48. Sarkar, A., Lehto, S. M., Harty, S., Dinan, T. G., Cryan, J. F., & Burnet, P. W. (2016). Psychobiotics and the manipulation of bacteria–gut–brain signals. Trends Neurosci, 39(11), 763-781. doi: 10.1016/j.tins.2016.09.002
  49. Sarkar, S. (2016). Efficacy of dead probiotic cells. Int J Food Sci Nutr Diet 5(2e): 1. doi: dx.doi.org/10.19070/2326-3350-160006e
  50. Sniffen, J.C., McFarland, L.V., Evans, C.T., Goldstein, E.J.C. (2018). Choosing an appropriate probiotic product for your patient: An evidence-based practical guide. PLoS One. 13(12): e0209205. doi: 10.1371/journal.pone.0209205
  51. Şengün, İ.Y., Kırmızıgül, A., Özaydın, İ., Yarım, H. (2020). Tüketicilerin probiyotik ve prebiyotik gıdalara yönelik bilgi düzeyleri ve tüketim durumlarının belirlenmesi: İzmir/Bornova örneği. GIDA, 45(1): 103-114. doi: 10.15237/gida.GD19123
  52. Singh, B., Mal, G., Marotta, F. (2017). Designer probiotics: Paving the way to living therapeutics. Trends Biotechnol, 35(8): 679-682. doi: 10.1016/j.tibtech.2017.04.001
  53. Taverniti, V., Guglielmetti, S. (2011). The immunomodulatory properties of probiotic microorganisms beyond their viability (ghost probiotics: proposal of paraprobiotic concept). Genes Nutr, 6(3), 261–274. doi: 10.1007/s12263-011-0218-x
  54. Tomasik, P., Tomasik, P. (2020). Probiotics, non-dairy prebiotics and postbiotics in nutrition. Appl Sci, 10: 1470. doi: 10.3390/app10041470
  55. Tsai, Y.C., Cheng, L.H., Liu, Y.W., Jeng, O.J., Lee, Y.K. (2021). Gerobiotics: Probiotics targeting fundamental aging processes. Biosci Microbiota Food Health, 40(1): 1–11. doi:10.12938/bmfh.2020-026
  56. Wargo, J.A. (2020). Modulating gut microbes. Science, 369(6509): 1302-1303. doi: 10.1126/science.abc3965
  57. Wegh, C.A.M., Geerlings, S.Y., Knol, J., Roeselers, G., Belzer, C. (2019). Postbiotics and their potential applications in early life nutrition and beyond. Int J Mol Sci, 20(19): 4673. doi: 10.3390/ijms20194673
  58. Xiao, J., Wang, T., Xu, Y. Gu X., Li D., Niu K., Wang T., Zhao J., Zhou R., Wang H.L. (2020). Long-term probiotic intervention mitigates memory dysfunction through a novel H3K27me3-based mechanism in lead-exposed rats. Transl Psychiatry. 10: 25. doi: 10.1038/s41398-020-0719-8
  59. Yang, J.J., Yu, D., Xiang, Y.B. et al. (2020). Association of dietary fiber and yogurt consumption with lung cancer risk: A pooled analysis. JAMA Oncol, 6(2): e194107. doi: 10.1001/jamaoncol.2019.4107
  60. Zhang, Y., Gu, Y., Ren, H. et al. (2020). Gut microbiome-related effects of berberine and probiotics on type 2 diabetes (the PREMOTE study). Nat Commun, 11: 5015. https://doi.org/10.1038/s41467-020-18414-8