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BESİN KARSİNOJENLERİNİN DETOKSİFİKASYONUNDA ALTERNATİF YÖNTEM: PROBİYOTİKLER

Year 2019, , 139 - 148, 01.07.2019

Sümeyra Sevim , Mevlüde Kızıl

https://doi.org/10.3153/FH19015

Abstract

Besin hazırlama ve pişirmede kullanılan
geleneksel ısıl işlemler (örneğin kızartma, fırınlama) besinin güvenilirliğini
ve tüketilebilirliğini artırmak için yapılan uygulamalardır.  Bununla birlikte, bu ısıl işlemler protein
denatürasyonu, karbonhidratların çözünürlüğünde değişiklikler, vitamin
bozunması ve yağ oksidasyonu yoluyla son ürünün kalitesinde bozulmaya neden
olabilmekte ve çeşitli potansiyel zararlı bileşikler oluşabilmektedir. Bunlar
içerisinden heterosiklik aromatik aminler, akrilamid ve polisiklik aromatik
hidrokarbonların birçok çalışmada karsinojenik ve genotoksik nitelikte
oldukları ispatlanmıştır. Bu karsinojenik bileşikleri ortadan kaldırmak için
çeşitli fiziksel ya da kimyasal yöntemler olmasına rağmen bu yöntemlerin
yeterince etkin kullanılmaması insan sağlığı için güvenilir ve başarılı
alternatif yöntemlere ihtiyacı ortaya çıkarmıştır. Yararlı mikroorganizmalar
olarak bilinen probiyotik bakterilerin antikarsinojenik etkileri ve hücre
duvarı yapısından kaynaklı bağlanma yeteneklerinden yola çıkılarak diyet
mutajenlerine bağlanabileceği ve bu şekilde detoksifiye (toksik etkileri yok
etme) edebileceği üzerinde durulmaktadır. Bu derlemede de probiyotik
bakterilerin besinlerde ısıl işlem sonucu oluşan karsinojenik bileşikler
üzerindeki detoksifiye edici etkisini inceleyen araştırmalar
değerlendirilmiştir.

Keywords

Heterosiklik aromatik aminler Akrilamid Polisiklik aromatik hidrokarbonlar Probiyotikler Karsinojenler

References

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  • Abou-Arab, A., Salim, A.-B., Maher, R., El-Hendawy, H., Awad, A. (2010). Degradation of polycyclic aromatic hydrocarbons as affected by some lactic acid bacteria. Journal of American Science, 6(10), 1237-1246.
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AN ALTERNATIVE METHOD IN DETOXIFICATION OF FOOD CARCINOGENES: PROBIOTICS

Year 2019, , 139 - 148, 01.07.2019

Sümeyra Sevim , Mevlüde Kızıl

https://doi.org/10.3153/FH19015

Abstract

Traditional heat treatments (eg frying, baking) used in food preparation
and cooking are applications to improve the reliability and consumption of
food. However, these thermal processes can lead to deterioration in the quality
of the final product by protein denaturation, changes in the solubility of
carbohydrates, vitamin degradation, and fat oxidation, and various potentially
harmful compounds can occur unintentionally. Among them, heterocyclic aromatic
amines, acrylamide and polycyclic aromatic hydrocarbons have proved to be
carcinogenic and genotoxic in many studies. Although there are various physical
or chemical methods to eliminate these carcinogenic compounds, the ineffective
use of these methods has created the need for safe and successful alternative
methods for human health. It is emphasized that probiotic bacteria, known as
beneficial microorganisms, can bind to the diet mutagens based on their
anticarcinogenic effects and binding ability from the cell wall structure and in
this way it is thought to detoxify (eliminate toxic effects) them. In this
review, the studies investigating the detoxification effect of probiotic
bacteria on carcinogenic compounds resulting from heat treatment in foods are
evaluated.

Keywords

Heterocyclic aromatic amines Acrylamide Polycyclic aromatic hydrocarbons Probiotics Carcinogens

References

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  • Abou-Arab, A., Salim, A.-B., Maher, R., El-Hendawy, H., Awad, A. (2010). Degradation of polycyclic aromatic hydrocarbons as affected by some lactic acid bacteria. Journal of American Science, 6(10), 1237-1246.
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  • Bartkiene, E., Bartkevics, V., Mozuriene, E., Krungleviciute, V., Novoslavskij, A., Santini, A., Rozentale, I., Juodeikiene, G., Cizeikiene, D. (2017). The impact of lactic acid bacteria with antimicrobial properties on biodegradation of polycyclic aromatic hydrocarbons and biogenic amines in cold smoked pork sausages. Food Control, 71, 285-292.
  • Brody, J.G., Moysich, K.B., Humblet, O., Attfield, K.R., Beehler, G.P., Rudel, R.A. (2007). Environmental pollutants and breast cancer: epidemiologic studies. Cancer: Interdisciplinary International Journal of the American Cancer Society, 109, 2667-2711.
  • Capuano, E., Ferrigno, A., Acampa, I., Serpen, A., Açar, Ö. Ç., Gökmen, V., Fogliano, V. (2009). Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies. Food Research International, 42(9), 1295-1302.
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  • Delfino, R.J., Sinha, R., Smith, C., West, J., White, E., Lin, H.J., Liao, S.Y., Gim, J.S.Y., Ma, H.L., Butler, J. (2000). Breast cancer, heterocyclic aromatic amines from meat and N-acetyltransferase 2 genotype. Carcinogenesis, 21(4), 607-615.
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  • Duangjitcharoen, Y., Kantachote, D., Prasitpuripreecha, C., Peerajan, S., Chaiyasut, C. (2014). Selection and characterization of probiotic lactic acid bacteria with heterocyclic amine binding and nitrosamine degradation properties. Journal of Applied Pharmaceutical Science, 4(7), 14-23.
  • Faridnia, F. (2010). The Binding Of Bifidobacterium Pseudocatenulatum G4 Tomutagenic/Carcinogenic Heterocyclic Aromatic Aminesin An In Vitro Study. Universiti Putra Malaysia.
  • Faridnia, F., Hussin, A., Saari, N., Mustafa, S., Yee, L., Manap, M. (2010). In vitro binding of mutagenic heterocyclic aromatic amines by Bifidobacterium pseudocatenulatum G4. Beneficial Microbes, 1(2), 149-154.
  • Ferrucci, L.M., Sinha, R., Graubard, B.I., Mayne, S.T., Ma, X., Schatzkin, A., Schoenfeld, P.S., Cash, B.D., Flood, A., Cross, A.J. (2009). Dietary meat intake in relation to colorectal adenoma in asymptomatic women. The American Journal of Gastroenterology, 104, 1231-1240.
  • Friedman, M. (2015). Acrylamide: inhibition of formation in processed food and mitigation of toxicity in cells, animals, and humans. Food & Function, 6(6), 1752-1772.
  • Gibis, M. (2016). Heterocyclic aromatic amines in cooked meat products: causes, formation, occurrence, and risk assessment. Comprehensive Reviews in Food Science and Food Safety, 15(2), 269-302.
  • Gibis, M., Weiss, J. (2017). Inhibitory effect of cellulose fibers on the formation of heterocyclic aromatic amines in grilled beef patties. Food Chemistry, 229, 828-836. Gibson, G.R., Scott, K.P., Rastall, R.A., Tuohy, K.M., Hotchkiss, A., Dubert-Ferrandon, A., Gareau, M., Murphy, E.F., Saulnier, D., Loh, G., Macfarlane, S., Delzenne, N., Ringel, Y., Kozianowski, G., Dickmann, R., Lenoir-Wijnkoop, I., Walker, C., Buddington, R. (2010). Dietary prebiotics: current status and new definition. Food Science & Technology Bulletin: Functional Foods, 7(1), 1-19.
  • Haritash, A.K., Kaushik, C.P. (2009). Biodegradation aspects of Polycyclic Aromatic Hydrocarbons (PAHs): A review. Journal of Hazardous Materials, 169, 1-15.
  • Hernandez-Mendoza, A., Garcia, H., Steele, J. (2009). Screening of Lactobacillus casei strains for their ability to bind aflatoxin B 1. Food and Chemical Toxicology, 47(6), 1064-1068.
  • Hernandez‐Mendoza, A., González‐Córdova, A. F., Vallejo‐Cordoba, B., Garcia, H. S. (2011). Effect of oral supplementation of Lactobacillus reuteri in reduction of intestinal absorption of Aflatoxin B1 in rats. Journal of Basic Microbiology, 51(3), 263-268.
  • Hernandez-Mendoza, A., Malcata, F.X. (2014). Probiotics: Potential Role in Protection against Cancer Driven by Dietary Xenobiotics. In V.R. Rai & J.A. Bai (Eds.), Beneficial Microbes in Fermented Foods (p.489-506). Florida, FL: CRC Press, ISBN 978-1-4822-0663-0 John, E.M., Stern, M.C., Sinha, R., Koo, J. (2011). Meat consumption, cooking practices, meat mutagens, and risk of prostate cancer. Nutrition and Cancer, 63, 525–37. Kabak, B., Var, I. (2008). Factors affecting the removal of aflatoxin M1 from food model by Lactobacillus and Bifidobacterium strains. Journal of Environmental Science and Health Part B, 43(7), 617-624.
  • Katz, J. M., Winter, C. K., Buttrey, S. E., Fadel, J. G. (2012). Comparison of acrylamide intake from Western and guideline based diets using probabilistic techniques and linear programming. Food and Chemical Toxicology, 50(3), 877-883.
  • Khorshidian, N., Asli, M.Y., Hosseini, H., Shadnoush, M., Mortazavian, A.M. (2016). Potential anticarcinogenic effects of lactic acid bacteria and probiotics in detoxification of process-induced food toxicants. Iranian Journal of Cancer Prevention, 9(5), 1-13.
  • Lam, T.K., Cross, A.J., Consonni, D., Randi, G., Bagnardi, V., Bertazzi, P.A., Caporaso, N.E., Sinha, R., Subar, A.F., Landi, M.T. (2009). Intakes of red meat, processed meat, and meat mutagens increase lung cancer risk. Cancer Research, 69, 932–939.
  • Lili, Z., Junyan, W., Hongfei, Z., Baoqing, Z., Bolin, Z. (2017). Detoxification of cancerogenic compounds by lactic acid bacteria strains. Critical Reviews in Food Science and Nutrition, 1-16.
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There are 58 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Review
Authors

Sümeyra Sevim 0000-0001-9724-2628

Mevlüde Kızıl 0000-0003-1380-3243

Publication Date July 1, 2019
Submission Date November 15, 2018
Published in Issue Year 2019

Cite

APA Sevim, S., & Kızıl, M. (2019). BESİN KARSİNOJENLERİNİN DETOKSİFİKASYONUNDA ALTERNATİF YÖNTEM: PROBİYOTİKLER. Food and Health, 5(3), 139-148. https://doi.org/10.3153/FH19015

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