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Probiyotiklerle Desteklenmiş Gıdalardaki Suşlar ve Şeker İçerikleri

Year 2025, Volume: 23 Issue: 1, 60 - 71, 11.05.2025

Bengi Bayer , Nuran Usta , Özlem Üstün Aytekin

https://doi.org/10.24323/akademik-gida.1697268

Abstract

Günümüzde probiyotiklerle desteklenmiş/güçlendirilmiş gıdalara olan ilginin artışı, pandemi, iklim değişikliği ve modern yaşam tarzı gibi faktörlere bağlanabilir. Probiyotiklerin gıdalara dahil edilmesi sürecinde, doğru suşun seçilmesi, bağırsakta hayatta kalma yeteneğinin sağlanması, üretim teknikleri ve saklama koşulları gibi önemli faktörler dikkate alınmalıdır. Bu ürünlerde bulunan şeker miktarı da eşit derecede önemlidir, çünkü probiyotiklerin hayatta kalmasını ve etkinliğini önemli ölçüde etkileyebilir. Piyasadaki bazı ürünler, tüketicilere daha cazip hale gelmesi için aşırı miktarda şeker içerebilmektedir. Bu çalışma, ticari olarak erişilebilir probiyotik ilaveli gıdalardaki spesifik suş çeşitlerini ve şeker içeriğini incelemeyi amaçlamaktadır. Ayrıca, şekerin probiyotikler üzerindeki etkisini araştırarak bu ürünlerdeki şeker seviyelerini önerilen kılavuzlara göre değerlendirmeyi hedeflemektedir. Literatür derlemesi, probiyotiklerle desteklenmiş gıdalarda suş seçimi ve şeker içeriğinin, probiyotiklerin canlılığı ve sağlık üzerindeki etkileri açısından önemli bir rol oynadığını ortaya koymaktadır. Yüksek şeker içeriği, bağırsak mikrobiyota dengesini olumsuz yönde etkileyebilir ve probiyotiklerin hayatta kalmasını azaltabilir, bu da tüketiciler ve gıda üreticileri için toplam ve ilave şeker seviyelerinin dikkatle değerlendirilmesi gerekliliğini vurgulamaktadır. Farklı probiyotik suşları ve şeker türleri arasındaki etkileşimin daha ayrıntılı incelenmesi, ürün formülasyonlarının geliştirilmesi ve probiyotiklerin uzun vadeli sağlık faydalarının sağlanması açısından önerilmektedir.

Keywords

Probiyotikli gıda Probiyotik Şeker Canlılık Sağlık etkileri

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Strains and Sugar Contents of Food Products Fortified with Probiotics

Year 2025, Volume: 23 Issue: 1, 60 - 71, 11.05.2025

Bengi Bayer , Nuran Usta , Özlem Üstün Aytekin

https://doi.org/10.24323/akademik-gida.1697268

Abstract

An increasing interest in probiotic-fortified foods today can be attributed to factors such as the pandemic, climate change, and modern lifestyles. In the process of incorporating probiotics into foods, several crucial factors must be considered, including the selection of the appropriate strain, ensuring survival in the gut, production techniques, and storage conditions. The sugar content of these products is equally important, as it can significantly affect the survival and effectiveness of probiotics. Some products in the market may contain excessive amounts of sugar to make them more appealing to consumers. This study aims to determine the specific strains and sugar content in commercially available probiotic-fortified foods. Additionally, it seeks to investigate the impact of sugar on probiotics and evaluate the sugar levels in these products based on recommended dietary guidelines. Literature review indicated that strain selection and sugar content in probiotic-fortified foods could play a crucial role in the viability of probiotics and their health effects. High sugar content could negatively impact gut microbiota balance and reduce probiotic survival, emphasizing the necessity for consumers and food manufacturers to carefully assess total and added sugar levels. Further investigation into the interactions between different probiotic strains and sugar types is highly recommended for improving product formulations and ensuring the long-term health benefits of probiotics.

Keywords

Probiotic-fortified food Probiotic Sugar Viability Health effects

References

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There are 67 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Review Papers
Authors

Bengi Bayer 0009-0009-6864-9459

Nuran Usta 0009-0008-4922-5864

Özlem Üstün Aytekin 0000-0002-1014-9912

Publication Date May 11, 2025
Submission Date March 14, 2024
Acceptance Date March 13, 2025
Published in Issue Year 2025 Volume: 23 Issue: 1

Cite

APA Bayer, B., Usta, N., & Üstün Aytekin, Ö. (2025). Strains and Sugar Contents of Food Products Fortified with Probiotics. Akademik Gıda, 23(1), 60-71. https://doi.org/10.24323/akademik-gida.1697268
AMA Bayer B, Usta N, Üstün Aytekin Ö. Strains and Sugar Contents of Food Products Fortified with Probiotics. Akademik Gıda. May 2025;23(1):60-71. doi:10.24323/akademik-gida.1697268
Chicago Bayer, Bengi, Nuran Usta, and Özlem Üstün Aytekin. “Strains and Sugar Contents of Food Products Fortified With Probiotics”. Akademik Gıda 23, no. 1 (May 2025): 60-71. https://doi.org/10.24323/akademik-gida.1697268.
EndNote Bayer B, Usta N, Üstün Aytekin Ö (May 1, 2025) Strains and Sugar Contents of Food Products Fortified with Probiotics. Akademik Gıda 23 1 60–71.
IEEE B. Bayer, N. Usta, and Ö. Üstün Aytekin, “Strains and Sugar Contents of Food Products Fortified with Probiotics”, Akademik Gıda, vol. 23, no. 1, pp. 60–71, 2025, doi: 10.24323/akademik-gida.1697268.
ISNAD Bayer, Bengi et al. “Strains and Sugar Contents of Food Products Fortified With Probiotics”. Akademik Gıda 23/1 (May 2025), 60-71. https://doi.org/10.24323/akademik-gida.1697268.
JAMA Bayer B, Usta N, Üstün Aytekin Ö. Strains and Sugar Contents of Food Products Fortified with Probiotics. Akademik Gıda. 2025;23:60–71.
MLA Bayer, Bengi et al. “Strains and Sugar Contents of Food Products Fortified With Probiotics”. Akademik Gıda, vol. 23, no. 1, 2025, pp. 60-71, doi:10.24323/akademik-gida.1697268.
Vancouver Bayer B, Usta N, Üstün Aytekin Ö. Strains and Sugar Contents of Food Products Fortified with Probiotics. Akademik Gıda. 2025;23(1):60-71.
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