Turkiye Klinikleri Journal of Health Sciences

.: REVIEW
Prebiotic Effect of D-Allulose (D-Psicose): Traditional Review
D-Allulozun (D-Psikoz) Prebiyotik Etkisi: Geleneksel Derleme
Mustafa ÖZGÜRa, Elif Büşra ÖZGÜRb, Ahmet Hulusi DİNÇOĞLUa
aDepartment of Nutrition and Dietetics, Burdur Mehmet Akif Ersoy University Faculty of Health Science, Burdur, Türkiye
bDepartment of Food Hygiene and Technology, Burdur Mehmet Akif Ersoy University Institute of Health Science, Burdur, Türkiye
Turkiye Klinikleri J Health Sci. 2022;7(2):573-7
doi: 10.5336/healthsci.2021-84078
Article Language: EN
Full Text
ABSTRACT
 Healthy nutrition is to consume the nutrients that people need in an adequate and balanced way according to their requirement. Also, it is also crucial to consume biologically active compounds and phytochemicals which are not nutrients but have a beneficial effect. Many vegetables and fruits contain prebiotics, which are dietary compounds that are contained in the carbohydrate structure and have a beneficial effect. Prebiotics are used and converted into short-chain fatty acids by probiotic bacteria, as well as improving sensory properties like taste and smell. D-allulose is a simple carbohydrate defined as a natural sweetener with no energy (0.2 kcal/g). The effects of regulating energy metabolism and health effects have been investigated in recent years. Because of its resistance to digestive enzymes, it was thought that it might have prebiotic effects and researches on this subject have also begun. Studies have shown that D-allulose is used by certain probiotic bacteria and increases short-chain fatty acids. Therefore, it has been shown to have prebiotic effects. However, the number of studies using it as a prebiotic is very few. As a result, further research into the health effects of prebiotics in combination with various foods is needed.

Keywords: D-allulose; D-psicose; prebiotic; functional food
ÖZET
 Sağlıklı beslenme, kişinin gereksinimlerine göre besin ögelerini yeterli ve dengeli olarak tüketmesidir. Bunun yanında, besin ögesi olmayan ancak sağlıklı etki gösteren biyolojik aktif bileşiklerin ve fitokimyasalların alınması da önemlidir. Prebiyotikler birçok sebze ve meyvede karbonhidrat yapısında bulunan ve önemli sağlık etkileri gösteren fonksiyonel besin bileşimleri olarak kabul edilmektedir. Prebiyotikler, tat ve koku gibi duyusal özellikleri geliştirmenin yanında probiyotik bakteriler tarafından kullanılmakta ve kısa zincirli yağ asitlerine dönüşmektedir. D-alluloz, enerji içermeyen (0,2 kkal/g) doğal tatlandırıcı olarak tanımlanan bir basit karbonhidrattır. Enerji metabolizmasını düzenleyen etkileri ile son yıllarda sağlık etkileri araştırılmaya başlamıştır. Sindirim enzimlerine direnç göstermesinden dolayı prebiyotik etkileri olabileceği düşünülmüş ve bu konuda da araştırmalar başlamıştır. Yapılan çalışmalarda, D-allulozun bazı probiyotik bakteriler tarafından kullanıldığı ve kısa zincirli yağ asitlerini artırdığı belirtilmiş, bu nedenle de prebiyotik etkilerinin olduğu gösterilmiştir. Ancak prebiyotik olarak kullanıldığı çalışmaların sayısı oldukça azdır. Bu nedenle farklı besinlerle prebiyotik olarak kullanıldığında, sağlık üzerine göstereceği etkiler ile ilgili daha fazla çalışmaya ihtiyaç vardır.

Anahtar Kelimeler: D-alluloz; D-psikoz; prebiyotik; fonksiyonel besin
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