Sürdürülebilir Kalkınma Amaçları
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- Derleme MakaleAçık Erişim2026Scopus SJRQ1The role of biotics and bioactive compounds in sports injuries: a narrative review
Şahin-Demirci, Kezban; Dal, Nursel; Gönen-Çolak, Buket; Akman, Onur; Raposa, Bence; Ağagündüz, Duygu
Sports injuries affect not just the physical, but also the psychological, social, and professional aspects of athletes’ lives. Preventive strategies, nutrition, and nutritional supplements—especially biotics and bioactive compounds—are crucial for recovery and may help prevent injury recurrence. This review examines biotics and bioactive compounds that may be effective on sports injuries, revealing their potential benefits and safety of use. Using a comparative and interpretive approach, the pertinent literature was thoroughly examined for this review, with a special focus on clinical and preclinical research conducted within the last 5 years. Bioactive compounds and biotics (prebiotics: indigestible substances that support beneficial bacteria; probiotics: live beneficial microorganisms; postbiotics: bioactive microbial metabolites) can improve sports-related injuries by affecting inflammation, mitochondrial function, biogenesis, oxidative stress, and atrophy. Biotics achieve these systemic effects by improving intestinal barrier function and modulating the microbiota. Current literature indicates that some compounds show promise for treating sports injuries, but human study evidence is limited. Animal models provide useful insights for future research. Finally, polyphenolic compounds, amino acids/peptides, and w-3 fatty acids, thanks to their anti-inflammatory and antioxidant properties, can indirectly contribute to muscle regeneration and cell repair, thus supporting the recovery process in athletes. However, it is still too early to make recommendations regarding the use of biotics and bioactive compounds in sports injuries.
- Yüksek Lisans TeziAçık Erişim2022Spirulina ilaveli probiyotik (Lb. acidophilus) yoğurtların bazı kalite nitelikleri ve probiyotik raf ömrü
Çağrı Güler
Bu çalışma, insan beslenmesinin vazgeçilmez bir parçası olan ve günlük olarak sıklıkla tüketilen yoğurdun zengin besin içeriği ve insan sağlığına faydaları ile öne çıkan Spirulina platensis ile zenginleştirilmesiyle elde edilen fonksiyonel ürünün kalite özelliklerini belirlemeyi amaçlamaktadır. Bu amaçla 4 farklı oranda (%0, %0,3, %0,6, %0,9) Spirulina platensis içeren 4 klasik ve 4 probiyotik olmak üzere 8 çeşit yoğurt üretilmiştir. Üretilen yoğurtların probiyotik raf ömrü ile bazı kalite nitelikleri 4 °C'de 1, 7, 14, 21 ve 28. günlerde analiz edilmiştir. Yoğurt üretiminde kullanılan Spirulina platensis tozunun, yoğurt örneklerinin fiziksel ve kimyasal özellikleri üzerine olan etkisi önemli bulunmuştur. Yoğurt örneklerinde artan Spirulina platensis tozu miktarının kuru madde, yağ, protein, b* ile C* değerini artırdığı; L*, a* ile H° değerini ve viskoziteyi düşürdüğü tespit edilmiştir (p<0,01). Yoğurt üretiminde kullanılan Spirulina platensis tozunun örneklerin tekstürel özellikleri üzerine olan etkisi önemli bulunmuştur (p<0,01). Yoğurt örneklerinde artan Spirulina platensis tozu miktarı ile sertlik ve iç yapışkanlık değerlerinin düştüğü tespit edilmiştir. Spirulina platensis ilavesinin klasik grupta orandan bağımsız olarak elestikiyet değerini düştüğü, probiyotik grupta ise önemli bir farklılık oluşturmadığı belirlenmiştir. Yine orandan bağımsız olarak, Spirulina platensis ilavesinin yüzey yapışkanlığını azalttığı belirlenmiştir. Üretilen probiyotik yoğurt örneklerinde depolama süresince Lactobacillus acidophilus bakteri sayısı 106 log kob/g altına düşmemiştir. Lactobacillus acidophilus'un probiyotik yoğurt örneklerindeki canlılık oranı %100,12-101,70 arasında tespit edilmiştir. Yapılan duyusal analizler sonucunda, yoğurt örneklerinin tümü duyusal değerlendirmeler açısından 5 puan üzerinden 4-5 arasında puanlara sahip olmuşlardır. Tüm kalite değerlendirmeleri gözönünde bulundurulduğunda Lactobacillus acidophilus ile %0,6 Spirulina platensis ihtiva eden (P%0,6), besin değeri yüksek yeni bir probiyotik, zenginleştirilmiş yoğurt üretilebilir. Ayrıca panelist değerlendirmelerine göre %0,9 Spirulina platensis içeren örneklerin baharatlı yoğurt sosu gibi bir ürün olarak geliştirilebileceği belirtilmiştir.
- MakaleYalnız künye2020Scopus SJRQ3The quality characteristics and shelf life of probiotic ice cream produced with saruc and Saccharomyces boulardii
Salik, M.A.; Arslaner, A.
Ten types of classic and probiotic (Saccharomyces boulardii) ice cream were produced using different mixture combinations containing 10 or 20% Saruc, a traditional Turkish snack containing dried Cimin grape, Kemah walnut, and 0.5 or 1.0% grape seed. Physical, chemical, and microbiological analyses conducted during the storage period (days 1, 15, 30 and 60 at-20 ± 1°C) were used to assess the probiotic shelf life and quality properties of the ice cream samples. The desired therapeutic effects of S. boulardii levels in probiotic products were from 106 to 108 CFU/g during storage. The results revealed that Saruc, grape seed, and S. boulardii had a significant effect on the quality properties of ice cream samples. Titration acidity, total dry matter, fat, protein, ash, glucose, fructose, total sugar, viscosity, first dripping time, complete melting time, a& value, and calorie (kcal) values increased with increasing concentration of Saruc. However, pH, sucrose, melting rate, L&, and b& values decreased. Grape seed increased titration acidity, protein, fat, ash, viscosity, first dripping time, complete melting time, and calorie values in all samples, but decreased the pH values. The addition of Saruc and grape seed positively affected the growth and viability of S. boulardii at levels from 106 to 108 CFU/g during storage. Taking all the quality parameters into consideration, it was shown that with the addition of Saruc, grape seed, and S. boulardii, new functional ice creams with high nutritional value could be produced.
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İncele - MakaleAçık Erişim2020Scopus SJRQ3Influence of lactobacillus reuteri on internal organ weight, performance and meat quality of Japanese quail (Coturnixcoturnix japonica) under heat stress; [Einfluss von lactobacillus reuteri auf das gewicht der inneren organe, die leistung und die fleischqualität Japanischer Wachteln (Coturnix coturnix japonica) unter Hitzestress]
Tekce, E.; Bayraktar, B.; Aksakal, V.; Dertli, E.; Kamiloğlu, A.; Çinar Topçu, K.; Kaya, H.; Takma, C.; Yasulergezer, N.
In the present study, the effects of Lactobacillus reuteri E81 (LRE) supplemented at different doses (200, 400 and 600 mg/kg) into the diets on performance, meat quality and internal organ weights of Japanese quail (Coturnixcoturnix japonica) were investigated under heat stress (HS) conditions (37°C). For the experiments, 448 one-day old quails were used. Seven days of training (physical exercise) and a 35-day fattening period were applied. On day 7 of the trial, 8 groups [4 under control temperature of 25°C (CT): control (C), LRE-200, LRE-400 and LRE-600 and 4 under HS: control (HSC), SLRE-200, SLRE-400 and SLRE-600] were formed, each group consisting of four replicates with 14 quail each. At the end of this study, the CT group fed 400 mg/kg LRE showed the best performance results, whereas no effect was found for groups under HS in comparison to the control group (HSC). Samples taken on the 21st and 42nd day revealed that addition of probiotics in the CT and HS groups induced no effect on weight of the internal organs (p > 0.05). Analysis of meat quality on the 21st day showed that LRE caused an increase in pH in both the HS and CT groups. Further, 400-mg/kg LRE supplementation induced an increase in thiobarbituric acid reactive substances (TBARS) in the group under HS. In the CT groups on day 42 no effect of LRE was found on colour parameters or on the TBARS value, except for a decrease in the pH value in the LRE supplemented groups compared with the control. In HS groups a decrease in the L* value and an increase in the TBARS value was found compared to CT groups (p < 0.05), but there was no effect on other colour parameters or pH value. In conclusion, in the present study supplementation of different doses of LRE E81 to quail diets had no effect on performance, internal organ weight or meat quality under HS.
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