Besinler İlacımız Olabilir Mi? Fermente Besinler ve Sağlık İlişkisi

Sena Ünsal; İlknur Gökçe Yıldırım

Review

Besinler İlacımız Olabilir Mi? Fermente Besinler ve Sağlık İlişkisi

Year 2023, Volume: 4 Issue: 3, 103 - 108, 29.12.2023

Sena Ünsal İlknur Gökçe Yıldırım

Abstract

Son yıllarda yüksek enerjili, yüksek yağlı, rafine şeker veya tuz içeriği yüksek diyetler gibi yetersiz ve dengesiz beslenme modelleri ile ilişkilendirilen kronik hastalıklarda artış görülmekte ve bunun sonucunda fermente besinlere ilgi artmaktadır. Fermente besinler, kontrollü mikroorganizma (bakteri, mantar, maya vb.) büyümesi ve enzimatik yollarla bir ham maddeden üretilen yiyecek veya içecekler olarak tanımlanmakta ve süt ürünleri, et, balık, sebze ve meyveler, tahıllar gibi farklı besin ve besin gruplarından fermantasyon tepkimesi sayesinde elde edilebilmektedir. Fermantasyon, temelde enerji eldesi için kullanılan bir tepkimedir, anaerobik koşullarda gerçekleşir ve solunum tepkimelerine nispeten daha düşük bir enerji açığa çıkarır. Fermantasyon tepkimelerinde temel olarak nikotinamid adenin dinükleotitin (NADH) yükseltgenmekte ve pirüvattan son ürünler oluşmaktadır. Laktik asit, propiyonik asit, etil alkol asetik asit fermantasyonları en sık gözlenen fermantasyon tipleridir. Besinlerin sindirilebilirliğini, biyoyararlılığını, besin değerini arttıran; biyoaktif peptitler, konjuge linoleik asit (CLA), kısa zincirli yağ asitleri (KZYA) gibi bileşenlerin salınmasını ve fitat-tanen gibi istenmeyen maddelerin yıkımını sağlayan, raf ömrünü uzatan, besin güvenliğini olumlu yönde etkileyen ve organoleptik özelliklerini iyileştiren fermantasyon sayesinde ham maddeden farklı fonksiyonel özelliklere sahip yeni bir besin oluşmaktadır. Bu besinlerin antioksidan, anti-diyabetik, anti-kanser, anti-inflamatuvar, anti-hipertansif, anti-alerjenik ve lipit profili üzerinde olumlu etkileri sebebiyle sağlığı geliştirici ve ilerleyen yıllarda diyetin önemli bir parçası olabileceği düşünülmektedir.

Keywords

Fermente besinler,, Sağlık, Fermantasyon, Fonksiyonel Besin

References

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2. WHO. What is the WHO definition of Health? [cited 2023 19.04]. Available from: https://www.who.int/about/governance/constitution.
3. Ojo O, Ojo OO, Adebowale F, Wang XH. The Effect of Dietary Glycaemic Index on Glycaemia in Patients with Type 2 Diabetes: A Systematic Review and Meta-Analysis of Randomized Controlled Trials. Nutrients. 2018;10(3). doi: 10.3390/nu10030373.
4. Dominguez LJ, Di Bella G, Veronese N, Barbagallo M. Impact of Mediterranean Diet on Chronic Non-Communicable Diseases and Longevity. Nutrients. 2021;13(6). doi: 10.3390/nu13062028.
5. Gill PA, Inniss S, Kumagai T, Rahman FZ, Smith AM. The Role of Diet and Gut Microbiota in Regulating Gastrointestinal and Inflammatory Disease. Front Immunol. 2022;13:866059. doi: 10.3389/fimmu.2022.866059.
6. Di Renzo L, Gualtieri P, Romano L, Marrone G, Noce A, Pujia A, et al. Role of Personalized Nutrition in Chronic-Degenerative Diseases. Nutrients. 2019;11(8). doi: 10.3390/nu11081707.
7. Baker MT, Lu P, Parrella JA, Leggette HR. Consumer Acceptance toward Functional Foods: A Scoping Review. Int J Environ Res Public Health. 2022;19(3). doi: 10.3390/ijerph19031217.
8. Martirosyan D, Singh J. A New Definition of Functional Food by FFC: What Makes a New Definition Unique? Functional Foods in Health and Disease. 2015;volume 5:209-23. doi: 10.31989/ffhd.v5i6.183.
9. Dimidi E, Cox SR, Rossi M, Whelan K. Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease. Nutrients. 2019;11(8). doi: 10.3390/nu11081806.
10. Gasbarrini G, Bonvicini F, Gramenzi A. Probiotics History. J Clin Gastroenterol. 2016;50 Suppl 2, Proceedings from the 8th Probiotics, Prebiotics & New Foods for Microbiota and Human Health meeting held in Rome, Italy on September 13-15, 2015:S116-s9. doi: 10.1097/mcg.0000000000000697.
11. Bintsis T, Papademas P. The Evolution of Fermented Milks, from Artisanal to Industrial Products: A Critical Review. Fermentation. 2022;8(12):679. PubMed PMID: doi:10.3390/fermentation8120679.
12. Ozen M, Dinleyici E. The history of probiotics: the untold story. Beneficial microbes. 2015;6(2):159-65.
13. Şanlier N, Gökcen BB, Sezgin AC. Health benefits of fermented foods. Crit Rev Food Sci Nutr. 2019;59(3):506-27. doi: 10.1080/10408398.2017.1383355.
14. Samtiya M, Aluko RE, Puniya AK, Dhewa T. Enhancing Micronutrients Bioavailability through Fermentation of Plant-Based Foods: A Concise Review. Fermentation. 2021;7(2):63. doi: doi:10.3390/fermentation7020063.
15. Asghar F, Ali S, Goraya AA, Javaid I, Hussain Z. A Review on the Role of Fermented Foods as Health Promoters. International Journal of Scientific Research in Science and Technology. 2017;3:141-8.
16. Voidarou C, Antoniadou Μ, Rozos G, Tzora A, Skoufos I, Varzakas T, et al. Fermentative Foods: Microbiology, Biochemistry, Potential Human Health Benefits and Public Health Issues. Foods. 2020;10(1). doi: 10.3390/ foods10010069.
17. Oktay BA, Özbaş ZY. Fermente Gıdaların İnsan Sağlığı Üzerindeki Etkileri Gıda. 2020;45(6):1215-26.
18. Öztürk İ. Beslenmede Fermente Gıdalar ve Probiyotikler In: Özenoğlu A, editor. Beslenme ve Diyetetikte Biyopsikososyal Konulara MultidisiplinerYaklaşım2022. p. 41-2.
19. Demirgül F, Sağdıç O. Fermente Süt Ürünlerinin İnsan Sağlığına Etkisi. Avrupa Bilim ve Teknoloji Dergisi. 2018(13):45-53.
20. Farag MA, Jomaa SA, El-Wahed AA, El-Seedi AHR. The Many Faces of Kefir Fermented Dairy Products: Quality Characteristics, Flavour Chemistry, Nutritional Value, Health Benefits, and Safety. Nutrients. 2020;12(2). doi: 10.3390/nu12020346.
21. Tomar O, Çağlar A, Akarca G. Kefir ve sağlık açısından önemi. Afyon Kocatepe Üniversitesi Fen Ve Mühendislik Bilimleri Dergisi. 2017;17(2):834-53.
22. Çakır Gökkurt Y, Karabudak E. Fermente Besinler ve Probiyotikler: Doğru Bilinen Yanlışlar. In: Karabudak E, editor. Fermente Besinler ve Sağlık. 1 ed. Ankara: Türkiye Klinikleri 2021. p. 22-8.
23. Büyüktuncer Demirel Z. Bağırsak Mikrobiyotasının Modifikasyonunda Fermente Besinlerin Olası Rolleri. In: Karabudak E, editor. Fermente Besinler ve Sağlık. 1 ed. Ankara: Türkiye Klinikleri; 2021. p. 44-50.
24. Kızılaslan N, Solak İ. Yoğurt ve insan sağlığı üzerine etkileri. Gaziosmanpaşa Bilimsel Araştırma Dergisi. 2016(12):52-9.
25. Wang Z, Wang Z, Ji L, Zhang J, Zhao Z, Zhang R, et al. A Review: Microbial Diversity and Function of Fermented Meat Products in China. Front Microbiol. 2021;12:645435. doi: 10.3389/fmicb.2021.645435.
26. Kumar P, Chatli MK, Verma AK, Mehta N, Malav OP, Kumar D, et al. Quality, functionality, and shelf life of fermented meat and meat products: A review. Critical Reviews in Food Science and Nutrition. 2017;57(13):2844-56. doi:10.1080/10408398.2015.1074533.
27. Chan SXY, Fitri N, Mio Asni NS, Sayuti NH, Azlan UK, Qadi WSM, et al. A Comprehensive Review with Future Insights on the Processing and Safety of Fermented Fish and the Associated Changes. Foods. 2023;12(3). doi: 10.3390/foods12030558.
28. Knez E, Kadac-Czapska K, Grembecka M. Effect of Fermentation on the Nutritional Quality of the Selected Vegetables and Legumes and Their Health Effects. Life (Basel). 2023;13(3). doi: 10.3390/life13030655.
29. Septembre-Malaterre A, Remize F, Poucheret P. Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation. Food Res Int. 2018;104:86-99. Epub 2018/02/13. doi: 10.1016/j.foodres.2017.09.031. PubMed PMID: 29433787.
30. Diez-Ozaeta I, Astiazaran OJ. Fermented foods: An update on evidence-based health benefits and future perspectives. Food Res Int. 2022;156:111133. doi:10.1016/j.foodres.2022.111133.
31. Beltrán-Barrientos LM, Hernández-Mendoza A, Torres-Llanez MJ, González-Córdova AF, Vallejo-Córdoba B. Invited review: Fermented milk as antihypertensive functional food. J Dairy Sci. 2016;99(6):4099-110. Epub 2016/03/01. doi: 10.3168/jds.2015-10054. PubMed PMID: 26923047.
32. Gómez-Guzmán M, Toral M, Romero M, Jiménez R, Galindo P, Sánchez M, et al. Antihypertensive effects of probiotics Lactobacillus strains in spontaneously hypertensive rats. Mol Nutr Food Res. 2015;59(11):2326-36. Epub 2015/08/11. doi: 10.1002/mnfr.201500290. PubMed PMID: 26255877.
33. Zhang K, Chen X, Zhang L, Deng Z. Fermented dairy foods intake and risk of cardiovascular diseases: A meta-analysis of cohort studies. Crit Rev Food Sci Nutr. 2020;60(7):1189-94. doi: 10.1080/10408398.2018.1564019.
34. Nozue M, Shimazu T, Charvat H, Mori N, Mutoh M, Sawada N, et al. Fermented soy products intake and risk of cardiovascular disease and total cancer incidence: The Japan Public Health Center-based Prospective study. Eur J Clin Nutr. 2021;75(6):954-68. doi: 10.1038/s41430-020-00732-1.
35. Le Barz M, Anhê FF, Varin TV, Desjardins Y, Levy E, Roy D, et al. Probiotics as Complementary Treatment for Metabolic Disorders. Diabetes Metab J. 2015;39(4):291-303. doi: 10.4093/dmj.2015.39.4.291.
36. Cabello-Olmo M, Oneca M, Torre P, Sainz N, Moreno-Aliaga MJ, Guruceaga E, et al. A Fermented Food Product Containing Lactic Acid Bacteria Protects ZDF Rats from the Development of Type 2 Diabetes. Nutrients. 2019;11(10).doi: 10.3390/nu11102530.
37. Salari A, Ghodrat S, Gheflati A, Jarahi L, Hashemi M, Afshari A. Effect of kefir beverage consumption on glycemic control: A systematic review and metaanalysis of randomized controlled clinical trials. Complement Ther Clin Pract. 2021;44:101443. doi: 10.1016/j.ctcp.2021.101443.
38. Zhang K, Dai H, Liang W, Zhang L, Deng Z. Fermented dairy foods intake and risk of cancer. Int J Cancer. 2019;144(9):2099-108. doi: 10.1002/ijc.31959.
39. Liang Z, Song X, Hu J, Wu R, Li P, Dong Z, et al. Fermented Dairy Food Intake and Risk of Colorectal Cancer: A Systematic Review and Meta-Analysis. Front Oncol. 2022;12:812679. doi: 10.3389/fonc.2022.812679.
40. Mathur H, Beresford TP, Cotter PD. Health Benefits of Lactic Acid Bacteria (LAB) Fermentates. Nutrients. 2020;12(6). doi: 10.3390/nu12061679.
41. Marco ML, Heeney D, Binda S, Cifelli CJ, Cotter PD, Foligné B, et al. Health benefits of fermented foods: microbiota and beyond. Current Opinion in Biotechnology. 2017;44:94-102. doi: https://doi.org/10.1016/j. copbio.2016.11.010.
42. Yılmaz İ, Dolar ME, Özpınar H. Effect of administering kefir on the changes in fecal microbiota and symptoms of inflammatory bowel disease: A randomized controlled trial. Turk J Gastroenterol. 2019;30(3):242-53. doi: 10.5152/tjg.2018.18227. PubMed Central PMCID: PMCPMC6428516.
43. Nielsen ES, Garnås E, Jensen KJ, Hansen LH, Olsen PS, Ritz C, et al. Lactofermented sauerkraut improves symptoms in IBS patients independent of product pasteurisation - a pilot study. Food Funct. 2018;9(10):5323-35. doi:10.1039/c8fo00968f.
44. Ong AM, Kang K, Weiler HA, Morin SN. Fermented Milk Products and Bone Health in Postmenopausal Women: A Systematic Review of Randomized Controlled Trials, Prospective Cohorts, and Case-Control Studies. Adv Nutr. 2020;11(2):251-65. doi: 10.1093/advances/nmz108.
45. Iwasa M, Aoi W, Mune K, Yamauchi H, Furuta K, Sasaki S, et al. Fermented milk improves glucose metabolism in exercise-induced muscle damage in young healthy men. Nutrition journal. 2013;12(1):1-7.
46. Selhub EM, Logan AC, Bested AC. Fermented foods, microbiota, and mental health: ancient practice meets nutritional psychiatry. J Physiol Anthropol. 2014;33(1):2. doi: 10.1186/1880-6805-33-2.
47. Hwang YH, Park S, Paik JW, Chae SW, Kim DH, Jeong DG, et al. Efficacy and Safety of Lactobacillus Plantarum C29-Fermented Soybean (DW2009) in Individuals with Mild Cognitive Impairment: A 12-Week, Multi-Center, Randomized, Double-Blind, Placebo-Controlled Clinical Trial. Nutrients. 2019;11(2). doi: 10.3390/nu11020305.
48. Han SK, Joo MK, Kim JK, Jeung W, Kang H, Kim DH. Bifidobacteria- Fermented Red Ginseng and Its Constituents Ginsenoside Rd and Protopanaxatriol Alleviate Anxiety/Depression in Mice by the Amelioration of Gut Dysbiosis. Nutrients. 2020;12(4). doi: 10.3390/nu12040901.
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Year 2023, Volume: 4 Issue: 3, 103 - 108, 29.12.2023

Sena Ünsal İlknur Gökçe Yıldırım

Abstract

References

1. Baysal A. Beslenme. 17 ed. Ankara: Hatiboğlu Yayınevi; 2017. 9-18 p.
2. WHO. What is the WHO definition of Health? [cited 2023 19.04]. Available from: https://www.who.int/about/governance/constitution.
3. Ojo O, Ojo OO, Adebowale F, Wang XH. The Effect of Dietary Glycaemic Index on Glycaemia in Patients with Type 2 Diabetes: A Systematic Review and Meta-Analysis of Randomized Controlled Trials. Nutrients. 2018;10(3). doi: 10.3390/nu10030373.
4. Dominguez LJ, Di Bella G, Veronese N, Barbagallo M. Impact of Mediterranean Diet on Chronic Non-Communicable Diseases and Longevity. Nutrients. 2021;13(6). doi: 10.3390/nu13062028.
5. Gill PA, Inniss S, Kumagai T, Rahman FZ, Smith AM. The Role of Diet and Gut Microbiota in Regulating Gastrointestinal and Inflammatory Disease. Front Immunol. 2022;13:866059. doi: 10.3389/fimmu.2022.866059.
6. Di Renzo L, Gualtieri P, Romano L, Marrone G, Noce A, Pujia A, et al. Role of Personalized Nutrition in Chronic-Degenerative Diseases. Nutrients. 2019;11(8). doi: 10.3390/nu11081707.
7. Baker MT, Lu P, Parrella JA, Leggette HR. Consumer Acceptance toward Functional Foods: A Scoping Review. Int J Environ Res Public Health. 2022;19(3). doi: 10.3390/ijerph19031217.
8. Martirosyan D, Singh J. A New Definition of Functional Food by FFC: What Makes a New Definition Unique? Functional Foods in Health and Disease. 2015;volume 5:209-23. doi: 10.31989/ffhd.v5i6.183.
9. Dimidi E, Cox SR, Rossi M, Whelan K. Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease. Nutrients. 2019;11(8). doi: 10.3390/nu11081806.
10. Gasbarrini G, Bonvicini F, Gramenzi A. Probiotics History. J Clin Gastroenterol. 2016;50 Suppl 2, Proceedings from the 8th Probiotics, Prebiotics & New Foods for Microbiota and Human Health meeting held in Rome, Italy on September 13-15, 2015:S116-s9. doi: 10.1097/mcg.0000000000000697.
11. Bintsis T, Papademas P. The Evolution of Fermented Milks, from Artisanal to Industrial Products: A Critical Review. Fermentation. 2022;8(12):679. PubMed PMID: doi:10.3390/fermentation8120679.
12. Ozen M, Dinleyici E. The history of probiotics: the untold story. Beneficial microbes. 2015;6(2):159-65.
13. Şanlier N, Gökcen BB, Sezgin AC. Health benefits of fermented foods. Crit Rev Food Sci Nutr. 2019;59(3):506-27. doi: 10.1080/10408398.2017.1383355.
14. Samtiya M, Aluko RE, Puniya AK, Dhewa T. Enhancing Micronutrients Bioavailability through Fermentation of Plant-Based Foods: A Concise Review. Fermentation. 2021;7(2):63. doi: doi:10.3390/fermentation7020063.
15. Asghar F, Ali S, Goraya AA, Javaid I, Hussain Z. A Review on the Role of Fermented Foods as Health Promoters. International Journal of Scientific Research in Science and Technology. 2017;3:141-8.
16. Voidarou C, Antoniadou Μ, Rozos G, Tzora A, Skoufos I, Varzakas T, et al. Fermentative Foods: Microbiology, Biochemistry, Potential Human Health Benefits and Public Health Issues. Foods. 2020;10(1). doi: 10.3390/ foods10010069.
17. Oktay BA, Özbaş ZY. Fermente Gıdaların İnsan Sağlığı Üzerindeki Etkileri Gıda. 2020;45(6):1215-26.
18. Öztürk İ. Beslenmede Fermente Gıdalar ve Probiyotikler In: Özenoğlu A, editor. Beslenme ve Diyetetikte Biyopsikososyal Konulara MultidisiplinerYaklaşım2022. p. 41-2.
19. Demirgül F, Sağdıç O. Fermente Süt Ürünlerinin İnsan Sağlığına Etkisi. Avrupa Bilim ve Teknoloji Dergisi. 2018(13):45-53.
20. Farag MA, Jomaa SA, El-Wahed AA, El-Seedi AHR. The Many Faces of Kefir Fermented Dairy Products: Quality Characteristics, Flavour Chemistry, Nutritional Value, Health Benefits, and Safety. Nutrients. 2020;12(2). doi: 10.3390/nu12020346.
21. Tomar O, Çağlar A, Akarca G. Kefir ve sağlık açısından önemi. Afyon Kocatepe Üniversitesi Fen Ve Mühendislik Bilimleri Dergisi. 2017;17(2):834-53.
22. Çakır Gökkurt Y, Karabudak E. Fermente Besinler ve Probiyotikler: Doğru Bilinen Yanlışlar. In: Karabudak E, editor. Fermente Besinler ve Sağlık. 1 ed. Ankara: Türkiye Klinikleri 2021. p. 22-8.
23. Büyüktuncer Demirel Z. Bağırsak Mikrobiyotasının Modifikasyonunda Fermente Besinlerin Olası Rolleri. In: Karabudak E, editor. Fermente Besinler ve Sağlık. 1 ed. Ankara: Türkiye Klinikleri; 2021. p. 44-50.
24. Kızılaslan N, Solak İ. Yoğurt ve insan sağlığı üzerine etkileri. Gaziosmanpaşa Bilimsel Araştırma Dergisi. 2016(12):52-9.
25. Wang Z, Wang Z, Ji L, Zhang J, Zhao Z, Zhang R, et al. A Review: Microbial Diversity and Function of Fermented Meat Products in China. Front Microbiol. 2021;12:645435. doi: 10.3389/fmicb.2021.645435.
26. Kumar P, Chatli MK, Verma AK, Mehta N, Malav OP, Kumar D, et al. Quality, functionality, and shelf life of fermented meat and meat products: A review. Critical Reviews in Food Science and Nutrition. 2017;57(13):2844-56. doi:10.1080/10408398.2015.1074533.
27. Chan SXY, Fitri N, Mio Asni NS, Sayuti NH, Azlan UK, Qadi WSM, et al. A Comprehensive Review with Future Insights on the Processing and Safety of Fermented Fish and the Associated Changes. Foods. 2023;12(3). doi: 10.3390/foods12030558.
28. Knez E, Kadac-Czapska K, Grembecka M. Effect of Fermentation on the Nutritional Quality of the Selected Vegetables and Legumes and Their Health Effects. Life (Basel). 2023;13(3). doi: 10.3390/life13030655.
29. Septembre-Malaterre A, Remize F, Poucheret P. Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation. Food Res Int. 2018;104:86-99. Epub 2018/02/13. doi: 10.1016/j.foodres.2017.09.031. PubMed PMID: 29433787.
30. Diez-Ozaeta I, Astiazaran OJ. Fermented foods: An update on evidence-based health benefits and future perspectives. Food Res Int. 2022;156:111133. doi:10.1016/j.foodres.2022.111133.
31. Beltrán-Barrientos LM, Hernández-Mendoza A, Torres-Llanez MJ, González-Córdova AF, Vallejo-Córdoba B. Invited review: Fermented milk as antihypertensive functional food. J Dairy Sci. 2016;99(6):4099-110. Epub 2016/03/01. doi: 10.3168/jds.2015-10054. PubMed PMID: 26923047.
32. Gómez-Guzmán M, Toral M, Romero M, Jiménez R, Galindo P, Sánchez M, et al. Antihypertensive effects of probiotics Lactobacillus strains in spontaneously hypertensive rats. Mol Nutr Food Res. 2015;59(11):2326-36. Epub 2015/08/11. doi: 10.1002/mnfr.201500290. PubMed PMID: 26255877.
33. Zhang K, Chen X, Zhang L, Deng Z. Fermented dairy foods intake and risk of cardiovascular diseases: A meta-analysis of cohort studies. Crit Rev Food Sci Nutr. 2020;60(7):1189-94. doi: 10.1080/10408398.2018.1564019.
34. Nozue M, Shimazu T, Charvat H, Mori N, Mutoh M, Sawada N, et al. Fermented soy products intake and risk of cardiovascular disease and total cancer incidence: The Japan Public Health Center-based Prospective study. Eur J Clin Nutr. 2021;75(6):954-68. doi: 10.1038/s41430-020-00732-1.
35. Le Barz M, Anhê FF, Varin TV, Desjardins Y, Levy E, Roy D, et al. Probiotics as Complementary Treatment for Metabolic Disorders. Diabetes Metab J. 2015;39(4):291-303. doi: 10.4093/dmj.2015.39.4.291.
36. Cabello-Olmo M, Oneca M, Torre P, Sainz N, Moreno-Aliaga MJ, Guruceaga E, et al. A Fermented Food Product Containing Lactic Acid Bacteria Protects ZDF Rats from the Development of Type 2 Diabetes. Nutrients. 2019;11(10).doi: 10.3390/nu11102530.
37. Salari A, Ghodrat S, Gheflati A, Jarahi L, Hashemi M, Afshari A. Effect of kefir beverage consumption on glycemic control: A systematic review and metaanalysis of randomized controlled clinical trials. Complement Ther Clin Pract. 2021;44:101443. doi: 10.1016/j.ctcp.2021.101443.
38. Zhang K, Dai H, Liang W, Zhang L, Deng Z. Fermented dairy foods intake and risk of cancer. Int J Cancer. 2019;144(9):2099-108. doi: 10.1002/ijc.31959.
39. Liang Z, Song X, Hu J, Wu R, Li P, Dong Z, et al. Fermented Dairy Food Intake and Risk of Colorectal Cancer: A Systematic Review and Meta-Analysis. Front Oncol. 2022;12:812679. doi: 10.3389/fonc.2022.812679.
40. Mathur H, Beresford TP, Cotter PD. Health Benefits of Lactic Acid Bacteria (LAB) Fermentates. Nutrients. 2020;12(6). doi: 10.3390/nu12061679.
41. Marco ML, Heeney D, Binda S, Cifelli CJ, Cotter PD, Foligné B, et al. Health benefits of fermented foods: microbiota and beyond. Current Opinion in Biotechnology. 2017;44:94-102. doi: https://doi.org/10.1016/j. copbio.2016.11.010.
42. Yılmaz İ, Dolar ME, Özpınar H. Effect of administering kefir on the changes in fecal microbiota and symptoms of inflammatory bowel disease: A randomized controlled trial. Turk J Gastroenterol. 2019;30(3):242-53. doi: 10.5152/tjg.2018.18227. PubMed Central PMCID: PMCPMC6428516.
43. Nielsen ES, Garnås E, Jensen KJ, Hansen LH, Olsen PS, Ritz C, et al. Lactofermented sauerkraut improves symptoms in IBS patients independent of product pasteurisation - a pilot study. Food Funct. 2018;9(10):5323-35. doi:10.1039/c8fo00968f.
44. Ong AM, Kang K, Weiler HA, Morin SN. Fermented Milk Products and Bone Health in Postmenopausal Women: A Systematic Review of Randomized Controlled Trials, Prospective Cohorts, and Case-Control Studies. Adv Nutr. 2020;11(2):251-65. doi: 10.1093/advances/nmz108.
45. Iwasa M, Aoi W, Mune K, Yamauchi H, Furuta K, Sasaki S, et al. Fermented milk improves glucose metabolism in exercise-induced muscle damage in young healthy men. Nutrition journal. 2013;12(1):1-7.
46. Selhub EM, Logan AC, Bested AC. Fermented foods, microbiota, and mental health: ancient practice meets nutritional psychiatry. J Physiol Anthropol. 2014;33(1):2. doi: 10.1186/1880-6805-33-2.
47. Hwang YH, Park S, Paik JW, Chae SW, Kim DH, Jeong DG, et al. Efficacy and Safety of Lactobacillus Plantarum C29-Fermented Soybean (DW2009) in Individuals with Mild Cognitive Impairment: A 12-Week, Multi-Center, Randomized, Double-Blind, Placebo-Controlled Clinical Trial. Nutrients. 2019;11(2). doi: 10.3390/nu11020305.
48. Han SK, Joo MK, Kim JK, Jeung W, Kang H, Kim DH. Bifidobacteria- Fermented Red Ginseng and Its Constituents Ginsenoside Rd and Protopanaxatriol Alleviate Anxiety/Depression in Mice by the Amelioration of Gut Dysbiosis. Nutrients. 2020;12(4). doi: 10.3390/nu12040901.
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Details

Primary Language	Turkish
Subjects	Food Properties, Public Health Nutrition
Journal Section	Derleme
Authors	Sena Ünsal 0009-0009-8400-5354 İlknur Gökçe Yıldırım 0000-0001-8788-2242
Publication Date	December 29, 2023
Submission Date	August 31, 2023
Published in Issue	Year 2023 Volume: 4 Issue: 3

Cite

AMA	Ünsal S, Yıldırım İG. Besinler İlacımız Olabilir Mi? Fermente Besinler ve Sağlık İlişkisi. YIU Saglik Bil Derg. December 2023;4(3):103-108.

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