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Çimlendirilmiş besinler ve sağlık üzerine etkileri

Year 2022, Volume: 8 Issue: 4, 334 - 343, 01.10.2022

Zeynep Kalaycı , Aysel Şahin Kaya

https://doi.org/10.3153/FH22031

Abstract

Bitki filizleri birçok ülkede tüketime hazır sağlıklı gıdalar olarak dikkatleri üzerine çekmektedir. Nem ve sıcaklık başta olmak üzere, ortama besin ilavesi gibi farklı işlemler de optimum çimlenmenin sağlanması için gereklidir. Çimlenme, bitkilerin besin kalitesini iyileştirmek için ucuz ve etkili bir yöntemdir. Geçmişte buğday ve arpa gibi bazı tahıllar başta olmak üzere, baklagillerin çimlendirilmesi de yaygın bir uygulama iken günümüzde yonca, brokoli, soya fasulyesi ve diğer bazı tahıl taneleri çimlendirilerek filiz halinde tüketilmesi söz konusudur. Çimlenmeyle antibesinsel faktörlerinin miktarı azalmakta; fenolik bileşikler, fitosteroller, folat, gama aminobütirik asit gibi biyoaktif bileşiklerin miktarı, antioksidan aktivite ve sindirilebilirlik de artabilmektedir. Ayrıca Ɣ-orizanol ve aminoasitler gibi yeni bileşiklerin sentezi de çimlenme sürecinde artmaktadır. Çimlendirilmiş besinlerin birçok fizyolojik etkisinin bulunmasının yanı sıra; bu besinlerin kanser, diyabet, kalp-damar hastalıkları ve nörolojik hastalık gibi hastalık riskinde azalmaya sahip olabileceği bildirilmiştir. Bu nedenle çimlendirilmiş besinler fonksiyonel besin olarak kabul edilmektedir. Çimlendirilmiş besinlerin çeşitli biyolojik aktiviteleri halen kesin olarak kanıtlanmamıştır. Bu nedenle çimlendirilmiş besinlerin çeşitli biyoaktif bileşen içerikleri ve insan sağlığı üzerindeki etkileriyle ilgili daha fazla sayıda çalışmaya ihtiyaç vardır.

Keywords

Çimlendirme Fonksiyonel besin Sağlık

References

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Germinated foods and their effects on health

Year 2022, Volume: 8 Issue: 4, 334 - 343, 01.10.2022

Zeynep Kalaycı , Aysel Şahin Kaya

https://doi.org/10.3153/FH22031

Abstract

Plant sprouts attract attention as ready-to-eat healthy foods in many countries. Different processes such as adding nutrients to the environment, especially humidity and temperature, are also necessary to ensure optimum germination. Germination is an inexpensive and effective method for improving the nutritional quality of plants. In the past, germination of legumes, especially some grains such as wheat and barley, was a common practice, but today, alfalfa, broccoli, soybean and some other cereal grains are germinated and consumed as sprouts. The amount of antinutritional factors decreases with germination; The amount of bioactive compounds such as phenolic compounds, phytosterols, folate, gamma aminobutyric acid, antioxidant activity and digestibility can also increase. In addition, the synthesis of new compounds such as Ɣ-oryzanol and amino acids increases during the germination process. In addition to the many physiological effects of germinated nutrients; It has been reported that these foods may have a decrease in the risk of diseases such as cancer, diabetes, cardiovascular diseases and neurological diseases. Therefore, germinated foods are considered as functional foods. Various biological activities of germinated nutrients have still not been conclusively proven. Therefore, there is a need for more studies on the various bioactive component contents of germinated foods and their effects on human health.

Keywords

Germination Functional food Health

References

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  • Amici, M., Bonfili, L., Spina, M., Cecarini, V., Calzuola, I., Marsili, V., . . . Gianfranceschi, G. (2008). Wheat sprout extract induces changes on 20S proteasomes functionality. Biochimie, 90(5), 790-801. https://doi.org/10.1016/j.biochi.2007.12.001
  • Añón, A., López, J.F., Hernando, D., Orriols, I., Revilla, E., Losada, M.M. (2014). Effect of five enological practices and of the general phenolic composition on fermentation-related aroma compounds in Mencia young red wines. Food chemistry, 148, 268-275. https://doi.org/10.1016/j.foodchem.2013.10.056
  • Ayernor, G., Ocloo, F. (2007). Physico-chemical changes and diastatic activity associated with germinating paddy rice (PSB. Rc 34). African Journal of Food Science, 1(3), 037-041.
  • Benincasa, P., Falcinelli, B., Lutts, S., Stagnari, F., Galieni, A. (2019). Sprouted grains: A comprehensive review. Nutrients, 11(2), 421.
  • Chang, Y.W., Jang, J.Y., Kim, Y.H., Kim, J.-W., Shim, J.-J. (2015). The effects of broccoli sprout extract containing sulforaphane on lipid peroxidation and Helicobacter pylori infection in the gastric mucosa. Gut and Liver, 9(4), 486. https://doi.org/10.5009/gnl14040
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  • Demeekul, K., Suthammarak, W., Petchdee, S. (2021). Bioactive compounds from germinated brown rice protect cardiomyocytes against simulated ischemic/reperfusion injury by ameliorating mitochondrial dysfunction. Drug Design, Development and Therapy, 15, 1055. https://doi.org/10.2147/DDDT.S294779
  • Dongyan, T., Yinmao, D., Li, L., Yueheng, L., Congfen, H., Jixiang, L. (2014). Antioxidant activity in mung bean sprouts and safety of extracts for cosmetic use. Journal of Cosmetic Science, 65(4), 207-216.
  • Ebizuka, H., Ihara, M., Arita, M. (2009). Antihypertensive effect of pre-germinated brown rice in spontaneously hypertensive rats. Food Science and Technology Research, 15(6), 625-630. https://doi.org/10.3136/fstr.15.625
  • Ferruzza, S., Natella, F., Ranaldi, G., Murgia, C., Rossi, C., Trošt, K., . . . Giusti, A. M. (2016). Nutraceutical improvement increases the protective activity of broccoli sprout juice in a human intestinal cell model of gut inflammation. Pharmaceuticals, 9(3), 48. https://doi.org/10.3390/ph9030048
  • Frias, J., Fornal, J., Ring, S.G., Vidal-Valverde, C. (1998). Effect of germination on physico-chemical properties of lentil starch and its components. LWT-Food Science and Technology, 31(3), 228-236. https://doi.org/10.1006/fstl.1997.0340
  • Gawlik-Dziki, U., Świeca, M., Dziki, D., Sęczyk, Ł., Złotek, U., Różyło, R., . . . Czyż, J. (2014). Anticancer and antioxidant activity of bread enriched with broccoli sprouts. BioMed Research International, 2014. https://doi.org/10.1155/2014/608053
  • Geng, J., Li, J., Zhu, F., Chen, X., Du, B., Tian, H., Li, J. (2021). Plant sprout foods: Biological activities, health benefits, and bioavailability. Journal of Food Biochemistry, e13777. https://doi.org/10.1111/jfbc.13777
  • Golzarand, M., Toolabi, K., Eskandari Delfan, S., Mirmiran, P. (2021). The effect of brown rice compared to white rice on adiposity indices, lipid profile, and glycemic markers: a systematic review and meta-analysis of randomized controlled trials. Critical Reviews in Food Science and Nutrition, 1-18. https://doi.org/10.1080/10408398.2021.1914541
  • Guzmán-Ortiz, F.A., San Martín-Martínez, E., Valverde, M.E., Rodríguez-Aza, Y., Berríos, J.D.J., Mora-Escobedo, R. (2017). Profile analysis and correlation across phenolic compounds, isoflavones and antioxidant capacity during germination of soybeans (Glycine max L.). CyTA-Journal of Food, 15(4), 516-524. https://doi.org/10.1080/19476337.2017.1302995
  • Hafidh, R.R., Abdulamir, A.S., Bakar, F. A., Sekawi, Z., Jahansheri, F., Jalilian, F. A. (2015). Novel antiviral activity of mung bean sprouts against respiratory syncytial virus and herpes simplex virus− 1: an in vitro study on virally infected Vero and MRC-5 cell lines. BMC Complementary and Alternative Medicine, 15(1), 1-16. https://doi.org/10.1186/s12906-015-0688-2
  • Haghparast, A., Mansouri, K., Moradi, S., Dadashi, F., Eliasi, S., Sobhani, M., Varmira, K. (2017). Radioprotective effects of lentil sprouts against X-ray radiation. Research in Pharmaceutical Sciences, 12(1), 38. https://doi.org/10.4103/1735-5362.199045
  • Huang, X., Cai, W., Xu, B. (2014). Kinetic changes of nutrients and antioxidant capacities of germinated soybean (Glycine max L.) and mung bean (Vigna radiata L.) with germination time. Food Chemistry, 143, 268-276. https://doi.org/10.1016/j.foodchem.2013.07.080
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Details

Primary Language Turkish
Subjects Clinical Sciences
Journal Section Review Articles
Authors

Zeynep Kalaycı 0000-0002-9148-4164

Aysel Şahin Kaya 0000-0001-7234-4900

Publication Date October 1, 2022
Submission Date March 4, 2022
Published in Issue Year 2022Volume: 8 Issue: 4

Cite

APA Kalaycı, Z., & Şahin Kaya, A. (2022). Çimlendirilmiş besinler ve sağlık üzerine etkileri. Food and Health, 8(4), 334-343. https://doi.org/10.3153/FH22031
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