γ-aminobutyric acid (GABA), carnosine, anserine, 5-hydroxymethylfurfural (HMF) and reducing sugar content of kefir fortified with alternative protein source Spirulina platensis

Murat Emre Terzioğlu; Ezgi Edebali; İhsan Bakırcı

Makale detayları

γ-aminobutyric acid (GABA), carnosine, anserine, 5-hydroxymethylfurfural (HMF) and reducing sugar content of kefir fortified with alternative protein source Spirulina platensis

Yazarlar:

Murat Emre Terzioğlu | Ezgi Edebali | İhsan Bakırcı

Yayıncı:

Harran University

Ana Başlıklar:

Fermantasyon Teknolojisi | Gıda Biyoteknolojisi | Gıda Sürdürülebilirliği | Süt Teknolojisi

Dergi:

Harran Tarım ve Gıda Bilimleri Dergisi Vol.28 Issue 1, pp.118-130

Belge Tipi:

Makale

Yayın Tarihi:

3/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001313649

pISSN:

2587-1358

Anahtar kelimeler:

Özet:

 The fact that the wastes generated during animal production activities cause environmental pollution and increase the rate of greenhouse gas emissions, which is shown as a cause of global warming, has brought protein-rich microalgae resources, especially Spirulina platensis, to the agenda. S. platensis, which has sustainable cultivation opportunities with less energy and affordable cost, has attracted attention with its high protein content as well as its environmentally friendly identity. In the present study, S. platensis was added at different ratios 0.5, 1 and 1.5 to kefir, which is characterized as a functional food due to the probiotic microorganisms it contains, and the content of γ-aminobutyric acid GABA, which is characterized as a neurotransmitter substance, as well as carnosine and anserine dipeptides, which play an important role in the prevention of neurological diseases and oxidative stress accumulated in tissues, were determined in the samples. In addition, the effect of S. platensis addition was revealed by analyzing the formation of reducing sugar and Maillard reaction product 5-hydroxymethylfurfural HMF in kefir samples. In this context, it was determined that the addition of S. platensis to kefir samples statistically had a very significant effect on GABA, carnosine and HMF values p0.01 and a significant effect on reducing sugar p0.05, while it had no significant effect on anserine p0.05. While the GABA content was 544.52 nmol mL-1 in the control group kefir samples, it increased with the addition of S. platensis and ranged between 1310.62-2055.12 nmol mL-1. Similarly, carnosine and anserine contents increased with the addition of S. platensis and ranged between 10.51-16.01 nmol mL-1 and 12.41-17.38 nmol mL-1, respectively. Although HMF content in kefir samples increased with the addition of S. platensis, it was found to be within the consumable limits. In conclusion, kefir samples with S. platensis addition are recommended to be consumed as a source of GABA, carnosine and anserine and as a functional product.

 The fact that the wastes generated during animal production activities cause environmental pollution and increase the rate of greenhouse gas emissions, which is shown as a cause of global warming, has brought protein-rich microalgae resources, especially Spirulina platensis, to the agenda. S. platensis, which has sustainable cultivation opportunities with less energy and affordable cost, has attracted attention with its high protein content as well as its environmentally friendly identity. In the present study, S. platensis was added at different ratios 0.5, 1 and 1.5 to kefir, which is characterized as a functional food due to the probiotic microorganisms it contains, and the content of γ-aminobutyric acid GABA, which is characterized as a neurotransmitter substance, as well as carnosine and anserine dipeptides, which play an important role in the prevention of neurological diseases and oxidative stress accumulated in tissues, were determined in the samples. In addition, the effect of S. platensis addition was revealed by analyzing the formation of reducing sugar and Maillard reaction product 5-hydroxymethylfurfural HMF in kefir samples. In this context, it was determined that the addition of S. platensis to kefir samples statistically had a very significant effect on GABA, carnosine and HMF values p0.01 and a significant effect on reducing sugar p0.05, while it had no significant effect on anserine p0.05. While the GABA content was 544.52 nmol mL-1 in the control group kefir samples, it increased with the addition of S. platensis and ranged between 1310.62-2055.12 nmol mL-1. Similarly, carnosine and anserine contents increased with the addition of S. platensis and ranged between 10.51-16.01 nmol mL-1 and 12.41-17.38 nmol mL-1, respectively. Although HMF content in kefir samples increased with the addition of S. platensis, it was found to be within the consumable limits. In conclusion, kefir samples with S. platensis addition are recommended to be consumed as a source of GABA, carnosine and anserine and as a functional product.

 The fact that the wastes generated during animal production activities cause environmental pollution and increase the rate of greenhouse gas emissions, which is shown as a cause of global warming, has brought protein-rich microalgae resources, especially Spirulina platensis, to the agenda. S. platensis, which has sustainable cultivation opportunities with less energy and affordable cost, has attracted attention with its high protein content as well as its environmentally friendly identity. In the present study, S. platensis was added at different ratios 0.5, 1 and 1.5 to kefir, which is characterized as a functional food due to the probiotic microorganisms it contains, and the content of γ-aminobutyric acid GABA, which is characterized as a neurotransmitter substance, as well as carnosine and anserine dipeptides, which play an important role in the prevention of neurological diseases and oxidative stress accumulated in tissues, were determined in the samples. In addition, the effect of S. platensis addition was revealed by analyzing the formation of reducing sugar and Maillard reaction product 5-hydroxymethylfurfural HMF in kefir samples. In this context, it was determined that the addition of S. platensis to kefir samples statistically had a very significant effect on GABA, carnosine and HMF values p0.01 and a significant effect on reducing sugar p0.05, while it had no significant effect on anserine p0.05. While the GABA content was 544.52 nmol mL-1 in the control group kefir samples, it increased with the addition of S. platensis and ranged between 1310.62-2055.12 nmol mL-1. Similarly, carnosine and anserine contents increased with the addition of S. platensis and ranged between 10.51-16.01 nmol mL-1 and 12.41-17.38 nmol mL-1, respectively. Although HMF content in kefir samples increased with the addition of S. platensis, it was found to be within the consumable limits. In conclusion, kefir samples with S. platensis addition are recommended to be consumed as a source of GABA, carnosine and anserine and as a functional product.

 Hayvansal üretim faaliyetleri esnasında oluşan atıkların, çevre kirliliğine neden olması ve küresel ısınmanın bir nedeni olarak gösterilen sera gazı emisyon oranını arttırması başta Spirulina platensis olmak üzere protein açısından zengin mikroalg kaynaklarını gündeme getirmiştir. Daha az enerji kullanılarak, uygun maaliyetle sürdürülebilir yetiştirme imkanlarına sahip olan S. platensis yüksek protein içeriğinin yanı sıra çevre dostu kimliğiyle dikkatleri üzerine çekmiştir. Mevcut çalışmada içerdiği probiyotik mikroorganizmalar neticesinde fonksiyonel gıda olarak nitelendirilen kefire farklı oranlarda 0.5, 1 ve 1.5 S. platensis ilave edilmiş ve örneklerde nörotransmiter madde olarak nitelendirilen γ-aminobütirik asit GABA içeriğinin yanı sıra nörolojik hastalıkların ve dokularda biriken oksidatif stresin önlenmesinde önemli bir rol oynayan karnosin ve anserin dipeptilerinin içeriği belirlenmiştir. Ayrıca kefir örneklerinde indirgen şeker ve Maillard reaksiyon ürünü olan 5-hidroksimetilfurfural HMF oluşumu incelenerek S. platensis ilavesinin etkisi ortaya konmuştur. Bu bağlamda, kefir örneklerine S. platensis ilavesinin istatistiksel olarak GABA, karnosin ve HMF değerleri üzerinde çok önemli p0.01 ve indirgen şeker üzerinde önemli p0.05 etkiye sahip olduğu, anserin üzerinde ise önemli bir etkisinin olmadığı p0.05 belirlenmiştir. Kontrol grubu kefir örneklerinde GABA içeriğinin 544.52 nmol mL-1 olduğu belirlenirken, S. platensis ilavesiyle artarak 1310.62-2055.12 nmol mL-1 arasında değiştiği saptanmıştır. Benzer şekilde karnosin ve anserin içeriklerinin de S. platensis ilavesiyle artarak, sırasıyla 10.51-16.01 nmol mL-1 ve 12.41-17.38 nmol mL-1 arasında değiştiği belirlenmiştir. Kefir örneklerinde saptanan HMF içeriği S. platensis ilavesiyle artmış olmasına rağmen, tüketilebilir limitler içerisinde yer aldığı ortaya konmuştur. Sonuç olarak, S. platensis ilaveli kefir örneklerinin GABA, karnosin ve anserin kaynağı ve fonksiyonel bir ürün olarak tüketimi tavsiye edilmektedir.

Makale detayları

γ-aminobutyric acid (GABA), carnosine, anserine, 5-hydroxymethylfurfural (HMF) and reducing sugar content of kefir fortified with alternative protein source Spirulina platensis

Yazarlar:

Murat Emre Terzioğlu | Ezgi Edebali | İhsan Bakırcı

Yayıncı:

Harran University

Ana Başlıklar:

Fermantasyon Teknolojisi | Gıda Biyoteknolojisi | Gıda Sürdürülebilirliği | Süt Teknolojisi

Dergi:

Harran Tarım ve Gıda Bilimleri Dergisi Vol.28 Issue 1, pp.118-130

Belge Tipi:

Makale

Yayın Tarihi:

3/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001313649

pISSN:

2587-1358

Spirulina platensis

γ-aminobutyric acid (GABA)

carnosine

anserine

5-hydroxymethylfurfural (HMF)

KefirSpirulina platensis

γ-aminobütirik asit (GABA)

karnosin

anserin

5-hidroksimetilfurfural (HMF)

kefir

Sayı

Makale detayları

Yazarlar: Murat Emre Terzioğlu | Ezgi Edebali | İhsan Bakırcı

Yayıncı: Harran University

Ana Başlıklar: Fermantasyon Teknolojisi | Gıda Biyoteknolojisi | Gıda Sürdürülebilirliği | Süt Teknolojisi

Dergi: Harran Tarım ve Gıda Bilimleri Dergisi Vol.28 Issue 1, pp.118-130

Belge Tipi: Makale

Yayın Tarihi: 3/2024

Belge Dili: Türkçe

Document ID (Org No.): 2001313649

pISSN: 2587-1358

Sayı

Yazarlar:

Murat Emre Terzioğlu | Ezgi Edebali | İhsan Bakırcı

Yayıncı:

Harran University

Ana Başlıklar:

Fermantasyon Teknolojisi | Gıda Biyoteknolojisi | Gıda Sürdürülebilirliği | Süt Teknolojisi

Dergi:

Harran Tarım ve Gıda Bilimleri Dergisi Vol.28 Issue 1, pp.118-130

Belge Tipi:

Makale

Yayın Tarihi:

3/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001313649

pISSN:

2587-1358