Year 2011,
Volume: 15 Issue: 1, 18 - 24, 06.03.2014
Abstract
Kesilmiş sütün sıvı kısmı olan süt serumu (whey) sütün tedavi edici etkilerinden sorumlu tutulmaktadır. Peynir yapımı sırasında sütten ayrılan ve süt serumu veya ‘peynir altı suyu' olarak da adlandırılan sıvının süt serumu proteinlerince zengin olduğu bilinmektedir. Bu yan ürün gıda endüstrisinde toz haline getirilerek kullanılmakta ve peynir altı suyu tozu (PAST) olarak adlandırılmaktadır. Çalışmalarımızda iki farklı yöntemle elde edilmiş süt serumu örnekleri kullanıldı. Birincisi günlük, taze ve pastörize edilmemiş inek sütünden elde edilen süt serumu, diğeri ise peynir yapımı sırasında elde edilen ve liyofilize edilerek endüstriyel bir gıda ürünü olarak satılan peynir altı suyu tozu (PAST) idi. Çalışmamızda bu ürünlerin, bakır ile oksidasyonu indüklenmiş insan serumunda lipit peroksidasyonuna ve protein oksidasyonuna olan etkisinin karşılaştırılması amaçlandı. Deneylerimizde; süt serumu proteinlerinde total ve serbest –SH grubu ölçümü, serumda lipit peroksidasyonu ölçümü (TBARS ve Dien Konjugasyon yöntemleriyle) ve serumda protein oksidasyonu ölçümü (protein karbonilleri) yöntemleri kullanıldı. Bu örneklerin protein miktarları Bradford yöntemi ile belirlendi. Sonuç olarak, PAST ve çiğ süt serumunun okside serum üzerine direk antioksidan etkisi olduğu ve bu etkinin içerdikleri –SH grubu miktarı ile ilişkili olduğu saptandı. –SH miktarı daha yüksek olan PAST'ın çiğ süt serumundan daha güçlü antioksidan etkiye sahip olduğu görüldü.
Keywords
References
- Ewan H, Zemel MB. Functional properties of whey, whey components, and essential amino acids: mecha- nisms underlying health benefits for active people. J. Nutr. Biochem, 14: 251-258, 2003.
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- Ramos EAP, Xiong YL. Whey and soy protein hydroly- sates inhibit lipid oxidation in cooked pork patties. Meat Sci, 64: 259-263, 2003.
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- Levine RL, Garland D, Oliver CN et al. Determination of carbonyl content in oxidatively modified proteins. Meth Enzymol, 186: 465-478, 1990.
- Lindmark-Mansson H, Akesson B. Antioxidative factors in milk. Br J Nutr, 84: 103-110, 2000.
- Buttriss J, Milk ED, Macrae R et al. Encyclopaedia of food science, food technology, and nutrition. Vol: 5, s. 3066- 3090, Academic Press, London, San Diego, 1993.
- Bounous G, Kongshavn PAT. The effect of dietary amino acids on immune reactivity. Immunology, 35: 257-266, 1978.
- Bounous G, Kongshavn PAT. Differential effect of die- tary protein type on the B-Cell and T-Cell immune res- ponses in mice. J Nutr, 115: 1403-1408, 1985.
- Bounous G, Letourneau L, Kongshavn PAL. Influence of dietary protein type on immune system of mice. J Nutr, 113: 1415-1421, 1983.
- Bounous G, Papenburg R, Kongshavn P et al. Die- tary whey protein inhibits the development of di- methylhydrazine induced malignancy. Clin Invest Med, 11: 213-217, 1988.
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Year 2011,
Volume: 15 Issue: 1, 18 - 24, 06.03.2014
Abstract
References
- Ewan H, Zemel MB. Functional properties of whey, whey components, and essential amino acids: mecha- nisms underlying health benefits for active people. J. Nutr. Biochem, 14: 251-258, 2003.
- Bounous G, Batist G, Gold P. Immunoenhancing pro- perty of dietary whey protein in mice: role of glutathio- ne. Clin Invest Med, 12: 154-161, 1989.
- Ensminger AH, Ensminger ME, Konlande JE, Robson JRK. Milk and milk products. The Concise encylopedia of foods and nutrition. s. 691-710, CRC Press Inc, U.S.A, 1995.
- Bounous G. Whey protein concentrate (WPC) and glutat- hione modulation in cancer treatment. Anticancer Res, 20: 4785-4792, 2000.
- Flagg EW, Coates RJ, Eley W et al. Dietary glutathione intake in humans and the relationship between intake and olasma total glutathione level. Nutr Cancer, 21: 33- 39, 1994.
- Ramos EAP, Xiong YL. Antioxidative activity of whey protein hydrolysates in a liposomal system. J Dairy Sci, 84: 2577-2583, 2001.
- Ramos EAP, Xiong YL. Whey and soy protein hydroly- sates inhibit lipid oxidation in cooked pork patties. Meat Sci, 64: 259-263, 2003.
- Harris ELV, Angal S. Protein purification methods. A practical approach. s. 30-55, IRL Press, Oxford, 1989.
- Bradford MM. A rapid and sensitive method for the qu- antitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal Biochem, 72: 248-254, 1976.
- Ellman GL. Tissue sulfhydryl groups. Arc Biochem Bi- ophys, 82: 70-77, 1959.
- Patrick PS, Swaisgood HE. Sulfhydryl and disulfide gro- ups in skim milk as affected by direct ultra-high tempe- rature heating and subseguent storage. J Dairy Sci, 59: 594-600, 1975.
- Janisch K, Hippeli S, Dornisch K, Kern S, Elstner EF. De- termination of the antioxidative potential of human plas- ma after supplementation with pycnogenol and whey. Food Res Int, 35: 257-266, 2002.
- Zhang A, Vertommen J, Van Gaal L, De Leeuw I. A rapid and simple method for measuring the susceptibility of low-density-lipoprotein and very-low density lipoprote- in to copper-catalyzed oxidation. Clin Chim Acta, 227: 159-173, 1994.
- Kontush A., Beisiegel U.: Measurement of oxidizability of blood plasma. Meth Enzymol, 299: 35-49, 1999.
- Nyyssönen K, Sarataho EP, Kaikkonen J, Salonen JT. As- corbate and urate are the strongest determinants of plas- ma antioxidative capacity and serum lipid resistance to oxidation in Finnish men. Atherosclerosis, 130: 223-233, 1997.
- Haklar G, Erşahin Ç, Moini H et al. Protective effects of cilazapril against free radical injury in myocardial ischa- emia –reperfusion. Pharmacol Res, 31: 33-36, 1995.
- Levine RL, Garland D, Oliver CN et al. Determination of carbonyl content in oxidatively modified proteins. Meth Enzymol, 186: 465-478, 1990.
- Lindmark-Mansson H, Akesson B. Antioxidative factors in milk. Br J Nutr, 84: 103-110, 2000.
- Buttriss J, Milk ED, Macrae R et al. Encyclopaedia of food science, food technology, and nutrition. Vol: 5, s. 3066- 3090, Academic Press, London, San Diego, 1993.
- Bounous G, Kongshavn PAT. The effect of dietary amino acids on immune reactivity. Immunology, 35: 257-266, 1978.
- Bounous G, Kongshavn PAT. Differential effect of die- tary protein type on the B-Cell and T-Cell immune res- ponses in mice. J Nutr, 115: 1403-1408, 1985.
- Bounous G, Letourneau L, Kongshavn PAL. Influence of dietary protein type on immune system of mice. J Nutr, 113: 1415-1421, 1983.
- Bounous G, Papenburg R, Kongshavn P et al. Die- tary whey protein inhibits the development of di- methylhydrazine induced malignancy. Clin Invest Med, 11: 213-217, 1988.
- Cervato G, Cazzola R, Cestaro B. Studies on the activity of milk caseins. Int J Food Sci Nutr, 50: 291-296, 1999.
- He F, Tuomola E, Arvilommi H, Salminen S. Modulati- on of human immune response through orally adminis- tered bovine colostrum. FEMS Immunol Med Microbiol, 31: 93-96, 2001.
There are 25 citations in total.
Details
| Primary Language | Turkish |
|---|---|
| Journal Section | Articles |
| Authors | |
| Publication Date | March 6, 2014 |
| Published in Issue | Year 2011 Volume: 15 Issue: 1 |