Geleneksel Fermente Sucuklardan İzole Edilen Laktik Asit Bakterilerindeki Postbiyotik ve Paraprobiyotiklerin Antioksidan Etkilerinin Değerlendirilmesi

Year 2021, Issue: 28, 849 - 852, 30.11.2021

Betül Aydın , Tuğçe Çiydem Esra Kaya Leyla Açık

https://doi.org/10.31590/ejosat.1011409

Cited By: 7

Abstract

Probiyotik biyoteknolojisi alanındaki son çalışmalar, bazı cansız mikroorganizmaların veya ürettikleri metabolitlerin en az probiyotik bakteriler kadar değerli biyolojik aktivitelere sahip olduğunu göstermiştir. Paraprobiyotikler, yeterli miktarlarda uygulandığında insan veya hayvana fayda sağlayan canlı olmayan mikrobiyal hücreler olarak tanımlanmaktadır. Canlı probiyotik mikroorganizmalar tarafından üretilen ve konakçıya bazı fizyolojik faydalar sağlayan biyoaktif çözünür metabolik yan ürünlere ise postbiyotikler denilmektedir. Canlı probiyotik bakteriler, birçok hastalığa neden olan oksidatif strese karşı antioksidan savunma sistemini güçlendirmek için uzun yıllardır kullanılmaktadır. Bu çalışlmada on iki farklı el yapımı fermente sucuk örneğinden izole edilen laktik asit bakterilerindeki postbiyotiklerin ve paraprobiyotiklerin antioksidan aktivitesi DPPH radikal süpürücü etki yöntemi kullanılarak değerlendirilmiştir. Çalışmada kullanılan postbiyotiklerin serbest radikal süpürücü etkisinin %5,65 ile %76,04 arasında, paraprobiyotiklerin etkisinin ise %5,90 ile %18,07 arasında değiştiği belirlenmiştir. Elde edilen bulgulara göre, postbiyotiklerin ve paraprobiyotiklerin antioksidan kapasitesinin suşa bağımlı olduğu ve postbiyotiklerin paraprobiyotiklere göre daha yüksek antioksidan aktiviteye sahip olduğu tespit edilmiştir.

Keywords

Laktik asit bakterileri, postbiyotikler, paraprobiyotikler, antioksidan aktivite, fermente sucuk

Evaluation of the Antioxidant Effects of Postbiotics and Paraprobiotics in Lactic Acid Bacteria Isolated from Traditional Fermented Sausages

Abstract

Recent studies in the field of probiotic biotechnology have shown that some non-living microorganisms or the metabolites they produce have at least as valuable biological activities as probiotic bacteria. Paraprobiotics are described as non-viable microbial cells that confer a benefit to the human or animal when administered in adequate amounts. Bioactive soluble metabolic byproducts produced by live probiotic microorganisms that impart some physiological benefit to the host are referred to as postbiotics. Live probiotic bacteria have been used for many years to strengthen the antioxidant defense system against oxidative stress that causes many diseases. The antioxidant activity of postbiotics and paraprobiotics in lactic acid bacteria isolated from twelve different hand-made fermented sausages was assessed using the DPPH radical scavenging assay in this research. It was determined that the free radical scavenging effect of postbiotics used in the study was between 5.65% and 76.04%, and the effect of paraprobiotics varied between 5.90% and 18.07%. According to the findings, antioxidant capacity of the postbiotics and paraprobiotics are strain-dependent and the postbiotics have higher antioxidant activity than the paraprobiotics.

Keywords

Lactic acid bacteria, postbiotics, paraprobiotics, antioxidant activity, fermented sausages

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