Fermente Deniz Ürünleri Kaynaklı Nutrasötikler
Özet
Fermantasyon, geleneksel olarak gıdaların raf ömrünü uzatmak ve organoleptik özelliklerini iyileştirmek için kullanılan en eski üretim süreçlerinden biridir. Fermantasyon süreçleri, gıda bileşenlerinin yapısı ve profili üzerinde önemli etkiye sahip olması ve ayrıca gıdanın besin değerini ve/veya sindirilebilirliğini artırması gibi faydaları olabilmektedir. Fermantasyon, özellikle balık, deniz yosunu, karides gibi deniz organizmaları olmak üzere doğal kaynaklardan biyolojik olarak aktif bileşenlerin üretimi veya elde edilmesi için büyük potansiyele sahip bir teknolojidir. Fermentasyon prosesi ile etanol gibi basit bileşiklerden organik asitler, antimikrobiyaller, polisakkaritler, proteinler ve enzimler gibi karmaşık moleküllere kadar birçok biyoaktif metabolitlerin üretimi de gerçekleşmektedir. Nutrasötikler genel anlamda ilaç olarak değerlendirilmeyen ancak sağlıklı insanların korunmasında, normal fizyolojik işlevini değiştirmede ve sürdürmede önemli role sahip gıda veya gıdanın bir parçası olarak değerlendirilmektedir. Bu nutrasötikler kanser, artrit, kardiyovasküler hastalıklar, obezite, kolesterol, diyabet gibi çağımızın bazı önemli sağlık sorunları ile mücadelede yardımcı olmaktadır. ‘Nutrasötik’ gıda endüstrisinin araştırma odaklı bir sektör haline geldiği yeni bir tıp ve sağlık çağına yol açmıştır. Bu alanda yeniden kullanılan atıklar, bulunabilirlikleri, düşük maliyetleri ve farklı nutrasötik biyoaktif bileşiklerin elde edilmesine olanak tanıyan özellikleri ve ayrıca çevre dostu bir alternatif olmaları nedeniyle özellikle ilgi çekicidir. Bu nedenle bu kitap bölümünde fermente deniz ürünlerinki biyoaktif bileşenlere genel bir bakış sunulmaktadır.
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