Modulating of food glycemic response by lactic acid bacteria

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dc.authorid0000-0002-5945-6649en_US
dc.contributor.authorMutlu, Ceren
dc.contributor.authorCandal Uslu, Cihadiye
dc.contributor.authorÖzhanlı, Hazal
dc.contributor.authorArslan Tontul, Sultan
dc.contributor.authorErbaş, Mustafa
dc.date.accessioned2022-04-14T09:46:58Z
dc.date.available2022-04-14T09:46:58Z
dc.date.issued2022
dc.departmentAÇÜ, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümüen_US
dc.description.abstractThere are some strategies for modulating the glycemic response of food through synthesized metabolites such as organic acids, fatty acids, sugar alcohols, bioactive peptides, and exopolysaccharides by bacteria, yeast, and/or fungi during fermentation. The different species of lactic acid bacteria (LAB) are the most important option in fermented food production because they are considered food-grade, their products can be directly used in food, their usability of a cheap and wide range of substrate, and suitable for genetic modification. They can contribute to lowering the glycemic load of nutrition through their organic acid, alcohol, polysaccharides, and vitamin production. This study aimed to review the effects of lowering the glycemic responses of foods by LAB via metabolites produced and their contribution to human well-being in this way.
dc.identifier.citationMutlu, C., Candal-Uslu, C., Özhanlı, H., Arslan-Tontul, S., & Erbas, M. (2022). Modulating of food glycemic response by lactic acid bacteria. Food Bioscience, 47, 101685.en_US
dc.identifier.doi10.1016/j.fbio.2022.101685
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://hdl.handle.net/11494/3773
dc.identifier.volume47en_US
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorCandal Uslu, Cihadiye
dc.language.isoenen_US
dc.publisherElsevier Ltden_US
dc.relation.ispartofFood Bioscience
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectDiabetesen_US
dc.subjectLactic acid bacteriaen_US
dc.subjectStarch digestibilityen_US
dc.subjectExopolysaccharidesen_US
dc.subjectSugar alcoholen_US
dc.subjectGlycemic indexen_US
dc.titleModulating of food glycemic response by lactic acid bacteriaen_US
dc.typeArticle

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