{"id":1183,"date":"2016-06-01T15:04:10","date_gmt":"2016-06-01T12:04:10","guid":{"rendered":"https:\/\/ggd.org.tr\/en\/?p=1183"},"modified":"2021-07-19T11:47:10","modified_gmt":"2021-07-19T08:47:10","slug":"gida-bileseni-olarak-karbondioksit-co2in-fonksiyonel-ve-fizyolojik-etkileri","status":"publish","type":"post","link":"https:\/\/ggd.org.tr\/en\/gida-bileseni-olarak-karbondioksit-co2in-fonksiyonel-ve-fizyolojik-etkileri\/","title":{"rendered":"Functional and Physiological Effects of Carbon Dioxide (CO2) as a Food Component"},"content":{"rendered":"

Prof.Dr. Ali Esat Karakaya \u2013 Gazi \u00dcniversitesi (Emekli \u00d6\u011fretim \u00dcyesi)<\/em><\/p>\n

Prof.Dr.Aziz Ek\u015fi \u2013 Avrupa Lefke \u00dcniversitesi<\/em><\/p>\n

Prof.Dr. Ne\u015fe Tuncel \u2013 Eski\u015fehir Osmangazi \u00dcniversitesi<\/em><\/p>\n

Samim Saner \u2013 G\u0131da G\u00fcvenli\u011fi Derne\u011fi <\/em><\/p>\n

(alfabetik s\u0131ralanm\u0131\u015ft\u0131r) <\/em><\/p>\n

1.DO\u011eADA KARBOND\u0130OKS\u0130T D\u00d6NG\u00dcS\u00dc<\/p>\n

Karbondioksit (CO2, <\/sub>MA:44.01 g\/mol) normal bas\u0131n\u00e7 ve oda s\u0131cakl\u0131\u011f\u0131nda gaz formunda olan bir bile\u015fiktir. Bir litresinin a\u011f\u0131rl\u0131\u011f\u0131, 0\u00baC ve 760 mmHg bas\u0131nc\u0131nda 1.98 gramd\u0131r. S\u0131cakl\u0131k ve bas\u0131nca ba\u011fl\u0131 olarak s\u0131v\u0131 ve kat\u0131 forma da d\u00f6n\u00fc\u015febilmektedir. Kat\u0131 formu(kuru buz), normal bas\u0131n\u00e7ta, -78.5\u00b0C’de s\u00fcblime olmaktad\u0131r.\u00b9<\/p>\n

Do\u011fada olduk\u00e7a yayg\u0131nd\u0131r. Atmosferin i\u00e7erdi\u011fi ba\u015fl\u0131ca gazlardan biridir. Volkanlarda, gayzerlerde, yeralt\u0131 sular\u0131nda ve buzullarda da bulunmaktad\u0131r.1<\/sup><\/p>\n

Denge durumundaki hava %78.08 azot(N2<\/sub>), %20.95 oksijen(O2<\/sub>), %0.03 karbondioksit (CO2<\/sub>) i\u00e7ermektedir. Geriye kalan\u0131; helyum(He), argon(Ar)ve ksenon(Xe) gibi di\u011fer gazlardan olu\u015fmaktad\u0131r.2<\/sup><\/p>\n

Ya\u015fam i\u00e7in havadaki %20.95 oran\u0131ndaki O2<\/sub> ne kadar \u00f6nemli ise %0.03 oran\u0131ndaki CO2<\/sub> de o kadar \u00f6nemlidir. Fotosentezin ger\u00e7ekle\u015fmesi i\u00e7in zorunlu \u00f6\u011felerden biridir. Fotosentezde; havadan al\u0131nan CO2<\/sub> ve topraktan al\u0131nan su, g\u00fcne\u015f enerjisi ve klorofil e\u015fli\u011finde organik maddeye(glukoz ve di\u011fer karbohidratlara) d\u00f6n\u00fc\u015fmekte ve oksijen a\u00e7\u0131\u011fa \u00e7\u0131kmaktad\u0131r:3<\/sup><\/p>\n

6CO2<\/sub> + 6H2<\/sub>O + 686 kcal\u2192 C6<\/sub>H12<\/sub>O6 <\/sub>+ 6O2<\/sub><\/p>\n

Organik madde; ba\u015fta bitki, hayvan ve insan olmak \u00fczere canl\u0131 ya\u015fam\u0131n devam\u0131 i\u00e7in zorunludur. Canl\u0131lar taraf\u0131ndan enerji kayna\u011f\u0131, besin \u00f6\u011fesi ve yap\u0131 maddesi olarak yararlan\u0131lmaktad\u0131r. Olu\u015fan O2<\/sub> ise solunum i\u00e7in kullan\u0131lmaktad\u0131r. Solunum sonucunda organik k\u00fctle CO2<\/sub>‘e d\u00f6n\u00fc\u015ferek tekrar atmosfere d\u00f6nmektedir.\u00b3<\/p>\n

C6<\/sub>H12<\/sub>O6<\/sub> + O2<\/sub>\u2192 6CO2<\/sub> + 6H2<\/sub>O + 686 kcal<\/p>\n

G\u00f6r\u00fcld\u00fc\u011f\u00fc gibi O2<\/sub> veCO2<\/sub>, ya\u015fam\u0131n devaml\u0131l\u0131\u011f\u0131 i\u00e7in mutlak gerekli olan iki gazd\u0131r. Bu olayda CO2 <\/sub>fotosenteze kat\u0131larak canl\u0131 i\u00e7in besin ve O2<\/sub> olu\u015fmas\u0131n\u0131, O2 <\/sub>ise solunum ile g\u0131dalar\u0131n enerjiye d\u00f6n\u00fc\u015fmesini ve tekrar CO2<\/sub> olu\u015fmas\u0131n\u0131 sa\u011flamaktad\u0131r.\u00b3<\/p>\n

Bitkiler taraf\u0131ndan fotosentez i\u00e7in harcanan CO2 <\/sub>miktar\u0131n\u0131n y\u0131lda 60 milyar ton oldu\u011fu belirtilmektedir.4<\/sup> \u0130nsan v\u00fccudunda 1 g\u00fcnde olu\u015fan CO2 <\/sub>miktar\u0131 ise yakla\u015f\u0131k 1 kg’d\u0131r.\u00b9<\/p>\n

2.GIDALARDA CO2<\/sub>VARLI\u011eI VE \u0130\u015eLEV\u0130<\/p>\n

CO2 <\/sub>g\u0131da sekt\u00f6r\u00fcnde koruyucu gaz, dondurucu s\u0131v\u0131, \u00f6z\u00fctleme \u00e7\u00f6zgeni, gazlama ajan\u0131 gibi bir\u00e7ok ama\u00e7la kullan\u0131lmaktad\u0131r. Koruyucu gaz olarak i\u015flevi; kontroll\u00fc atmosfer (CA) ve modifiye atmosfer (MA) ambalajlamada solunumu ve mikroorganizma geli\u015fmesini yava\u015flatarak g\u0131dan\u0131n raf \u00f6mr\u00fcn\u00fc uzatmas\u0131d\u0131r. Dondurucu s\u0131v\u0131 olarak i\u015flevi, \u00fczerine p\u00fcsk\u00fcrt\u00fcld\u00fc\u011f\u00fc g\u0131day\u0131 buharla\u015f\u0131rken so\u011futmas\u0131d\u0131r. \u00d6z\u00fctleme \u00e7\u00f6zgeni olarak ise; havu\u00e7 vb kaynaklardan \u03b2-karoten elde edilmesi, kahveden kafeinin uzakla\u015ft\u0131r\u0131lmas\u0131 gibi ama\u00e7larla kullan\u0131lmaktad\u0131r. Bu s\u00fcre\u00e7lerde CO2<\/sub>, t\u00fcketime haz\u0131r g\u0131dalar\u0131n bile\u015fimine kat\u0131lmadan sadece i\u015flemlere yard\u0131mc\u0131 olmaktad\u0131r.1,5,6<\/sup><\/p>\n

Buna kar\u015f\u0131l\u0131k, CO2 <\/sub>t\u00fcketime haz\u0131r bir\u00e7ok g\u0131dan\u0131n bile\u015fiminde de bulunabilmektedir. Baz\u0131 g\u0131dalarda do\u011fal olarak olu\u015furken baz\u0131 g\u0131dalara d\u0131\u015far\u0131dan kat\u0131lmaktad\u0131r. Kefir ve boza gibi s\u00fctten elde edilen fermente g\u0131dalarda do\u011fal olarak olu\u015fmaktad\u0131r. Kefir 2 g\/L, boza ise 0.3 g\/L dolay\u0131nda CO2<\/sub> i\u00e7ermektedir. Bunun gibi ekme\u011fin mayalanmas\u0131 (fermentasyonu) s\u0131ras\u0131nda da CO2<\/sub> olu\u015fmakta, hamurun ve ekme\u011fin kabarmas\u0131n\u0131 sa\u011flamakta ancak pi\u015firme s\u0131ras\u0131nda b\u00fcy\u00fck \u00f6l\u00e7\u00fcde uzakla\u015fmaktad\u0131r.7,8<\/sup><\/p>\n

\u0130nsanl\u0131\u011f\u0131n ilk tan\u0131\u015ft\u0131\u011f\u0131 gazl\u0131 i\u00e7ecek do\u011fal kaynak suyu olmal\u0131d\u0131r. Bunlardaki CO2 <\/sub>kaya\u00e7lardaki kire\u00e7 ta\u015f\u0131n\u0131n(CaCO3<\/sub>) asidik suda \u00e7\u00f6z\u00fcnmesi ile olu\u015fmaktad\u0131r. Daha sonralar\u0131 i\u00e7me suyuna da d\u0131\u015far\u0131dan CO2<\/sub> verilerek (karbonasyon) benzeri bir i\u00e7ecek (soda) elde edilmi\u015ftir. Suyun karbonasyonu hakk\u0131ndaki ilk yay\u0131n 1772 y\u0131l\u0131nda Joseph Priestley taraf\u0131ndan yaz\u0131lm\u0131\u015f ve ilk su karbonasyon tesisi 1807 y\u0131l\u0131nda Benjamin Sillimon taraf\u0131ndan a\u00e7\u0131lm\u0131\u015ft\u0131r.9 <\/sup>G\u00fcn\u00fcm\u00fczde maden suyunun CO2<\/sub> i\u00e7eri\u011fi 7.1 g\/L dolay\u0131ndad\u0131r.<\/p>\n

Kolal\u0131 ve meyveli i\u00e7eceklere CO2<\/sub> eklenmesinde (karbonasyon) de maden suyundan esinlenildi\u011fi bir ger\u00e7ektir. Bu i\u00e7eceklerdeki CO2<\/sub> miktar\u0131n\u0131n d\u00fczenlemelere g\u00f6re minimum 2 g\/L olmas\u0131 \u00f6ng\u00f6r\u00fclmektedir.10 <\/sup>Ger\u00e7ekte ise kolal\u0131 i\u00e7ecekler 7.5 g\/L ve meyveli i\u00e7ecekler ise 3.7 g\/L dolay\u0131nda CO2 <\/sub>i\u00e7ermektedir.\u00b9\u00b9<\/p>\n

CO2<\/sub> bir\u00e7ok y\u00f6ntemle \u00fcretilmekle birlikte, T\u00fcrkiye’de i\u00e7eceklerin karbonasyonun da yeralt\u0131 kaynaklardan elde edilen do\u011fal CO2<\/sub> kullan\u0131lmaktad\u0131r. Hangi y\u00f6ntemle elde edilirse edilsin i\u00e7ecek karbonasyonu i\u00e7in kullan\u0131lan CO2<\/sub>‘in g\u0131da safl\u0131\u011f\u0131nda olmas\u0131 gereklidir. CO2<\/sub>‘in safl\u0131k kriterleri g\u0131da kodeksinde yer almaktad\u0131r.12 <\/sup>Ayr\u0131ca, bu ama\u00e7la uluslararas\u0131 meslek ve sekt\u00f6r kurulu\u015flar\u0131 taraf\u0131ndan uygulanan kalite standardlar\u0131 da vard\u0131r.13,14<\/sup><\/p>\n

Elde edilen CO2 <\/sub>s\u0131v\u0131 formda ve bas\u0131nca dayan\u0131kl\u0131 tank veya tankerle i\u00e7ecek dolum tesisine nakledilmektedir. \u0130\u00e7ece\u011fin karbonasyonu i\u00e7in karbonat\u00f6r ad\u0131 verilen ayg\u0131tlar kullan\u0131lmakta ve CO2<\/sub> d\u00fczeyi s\u0131cakl\u0131k ve bas\u0131n\u00e7 parametreleri ile ayarlanmaktad\u0131r. Bilindi\u011fi gibi gazlar\u0131n s\u0131v\u0131da \u00e7\u00f6z\u00fcn\u00fcrl\u00fc\u011f\u00fc s\u0131cakl\u0131k d\u00fc\u015ft\u00fck\u00e7e ve bas\u0131n\u00e7 artt\u0131k\u00e7a artmaktad\u0131r. Gazlanan i\u00e7ecek kar\u015f\u0131-bas\u0131n\u00e7 dolum sistemi ile \u015fi\u015fe veya kutuya aktar\u0131lmaktad\u0131r.9,11,15<\/sup><\/p>\n

\u0130\u00e7ece\u011fin \u015fi\u015fesi veya kutusu a\u00e7\u0131ld\u0131\u011f\u0131 zaman tepe bo\u015flu\u011fundaki CO2<\/sub> hemen uzakla\u015fmaktad\u0131r. Ayr\u0131ca s\u0131cakl\u0131k derecesi, s\u0131v\u0131 y\u00fcksekli\u011fi, a\u00e7ma ve i\u00e7me aras\u0131ndaki s\u00fcre vb fakt\u00f6rlere ba\u011fl\u0131 olarak i\u00e7ecekteki CO2 <\/sub>miktar\u0131 \u00f6nemli \u00f6l\u00e7\u00fcde azalmaktad\u0131r. Ambalaj\u0131n kapa\u011f\u0131 a\u00e7\u0131ld\u0131ktan sonra, 300 ml i\u00e7ecekte 4\u00b0C’de \u00e7\u00f6z\u00fcnebilen CO2<\/sub> miktar\u01311 gram dolay\u0131ndad\u0131r.15,16<\/sup><\/p>\n

\u0130\u00e7ecek bile\u015feni olarak CO2<\/sub>‘in\u00e7ok y\u00f6nl\u00fc bir fonksiyonu vard\u0131r. \u00d6ncelikle i\u00e7ece\u011fe kendine \u00f6zg\u00fc hafif asidik bir tat vermektedir. K\u00f6p\u00fckl\u00fc ve kabarc\u0131kl\u0131 bir g\u00f6r\u00fcn\u00fc\u015f olu\u015fturmaktad\u0131r. Serinletici ve ferahlat\u0131c\u0131 bir nitelik kazand\u0131rmaktad\u0131r. Bakteri geli\u015fmesini durdurdu\u011fu i\u00e7in raf \u00f6mr\u00fcne belirli bir katk\u0131s\u0131 bulunmaktad\u0131r.9,11,17<\/sup><\/p>\n

3.TOKS\u0130KOLOJ\u0130K A\u00c7IDAN CO2<\/sub><\/p>\n

CO2 <\/sub>toksik bir gaz de\u011fildir. JECFA taraf\u0131ndan ADI (acceptable daily in take) kodu NS(not specified) olarak tan\u0131mlanm\u0131\u015ft\u0131r. Ba\u015fka bir deyi\u015fle g\u0131dalarla g\u00fcnl\u00fck t\u00fcketim d\u00fczeyi a\u00e7\u0131s\u0131ndan zararl\u0131 bulunmam\u0131\u015f ve say\u0131sal bir ADI belirlenmesine gerek duyulmam\u0131\u015ft\u0131r.18<\/sup><\/p>\n

Bunun gibi FDA’n\u0131n “genel olarak g\u00fcvenli say\u0131lan” g\u0131da katk\u0131lar\u0131 (GRAS) listesinde yer almaktad\u0131r ve ABD’de g\u0131da katk\u0131s\u0131 olarak limitsiz kullan\u0131lmas\u0131na izin verilmektedir.19<\/sup><\/p>\n

AB’de ve T\u00fcrkiye’de de onayl\u0131 (E290) bir g\u0131da katk\u0131s\u0131d\u0131r ve g\u0131dalarda kullan\u0131m\u0131 i\u00e7in herhangi bir limit bulunmamaktad\u0131r.20<\/sup><\/p>\n

4.CO2<\/sub>‘\u0130N F\u0130ZYOLOJ\u0130K ETK\u0130LER<\/p>\n

Gazl\u0131 i\u00e7ecekler a\u011f\u0131za al\u0131nd\u0131\u011f\u0131 zaman serinletici ve ferahlat\u0131c\u0131 bir etki olu\u015fmaktad\u0131r. Bunun nedeni, a\u011f\u0131zda s\u0131cakl\u0131\u011f\u0131n etkisi CO2<\/sub>‘in gaz formuna d\u00f6n\u00fc\u015fmesi ve gaz formuna d\u00f6n\u00fc\u015f\u00fcrken ortamdan \u0131s\u0131 almas\u0131 ve ayr\u0131ca dil \u00fczerindeki belirli resept\u00f6rleri uyarmas\u0131d\u0131r.17,21<\/sup><\/p>\n

Geriye kalan ve mideye ula\u015fan CO2<\/sub>‘in burada hareketlili\u011fi artt\u0131rmas\u0131 ve sindirimi kolayla\u015ft\u0131rmas\u0131 beklenebilir. Bu konudaki g\u00f6zlemler, k\u00fc\u00e7\u00fck miktardaki(300ml gibi) gazl\u0131 i\u00e7ece\u011fin midede fizyolojik mekanizmay\u0131 etkilemedi\u011fini g\u00f6stermektedir. Daha fazlas\u0131n\u0131n ise midede g\u0131da dispozisyonunu de\u011fi\u015ftirdi\u011fi ve doygunlu\u011fu art\u0131rd\u0131\u011f\u0131 belirtilmektedir.16<\/sup><\/p>\n

Gazl\u0131 maden suyunun haz\u0131ms\u0131zl\u0131\u011fa iyi geldi\u011fi y\u00fczy\u0131llardan bu yana kabul edilmektedir. Haz\u0131ms\u0131zl\u0131\u011f\u0131 ve kab\u0131zl\u0131\u011f\u0131 azaltt\u0131\u011f\u0131n\u0131 g\u00f6steren ara\u015ft\u0131rmalar da vard\u0131r. Ancak bunun daha fazla ara\u015ft\u0131rma ile do\u011frulanmas\u0131 gereklidir.22<\/sup><\/p>\n

Bir porsiyon (yakla\u015f\u0131k 300 ml) i\u00e7ecekteki CO2<\/sub>‘in t\u00fcm\u00fc mideye ula\u015fsa bile i\u00e7erdi\u011fi CO2 <\/sub>miktar\u0131 yaln\u0131zca 2.5 g kadard\u0131r. Daha \u00f6nce de\u011finildi\u011fi gibi mideye ula\u015fmadan \u00f6nce \u00f6nemli bir k\u0131sm\u0131n\u0131n i\u00e7ecekten uzakla\u015fmas\u0131 ka\u00e7\u0131n\u0131lmazd\u0131r. Solunum s\u0131ras\u0131nda insan v\u00fccudunun g\u00fcnde yakla\u015f\u0131k 1 kg CO2 <\/sub>olu\u015fturdu\u011fu\u00b9 d\u00fc\u015f\u00fcn\u00fcl\u00fcrse i\u00e7ecek kaynakl\u0131 CO2 <\/sub>miktar\u0131 bunun yan\u0131nda olduk\u00e7a d\u00fc\u015f\u00fckt\u00fcr.<\/p>\n

Mideye ula\u015fan CO2<\/sub>miktar\u0131 az oldu\u011fu i\u00e7in gazl\u0131 i\u00e7eceklerin midede uzun s\u00fcreli \u015fi\u015fkinli\u011fe yol a\u00e7mas\u0131 s\u00f6z konusu de\u011fildir. H\u0131zl\u0131 i\u00e7ildi\u011finde, yutulan hava ile birlikte ge\u011firme ile v\u00fccuttan uzakla\u015fmaktad\u0131r.16<\/sup> Ara\u015ft\u0131rmalar, gazl\u0131 i\u00e7ece\u011fin do\u011frudan refl\u00fcye yol a\u00e7mad\u0131\u011f\u0131n\u0131 da do\u011frulamaktad\u0131r.23<\/sup><\/p>\n

Normal fizyolojik i\u015fleyi\u015fte organizman\u0131n en \u00f6nemli tampon sistemi; karbondioksit (CO2<\/sub>),karbonik asit (H2<\/sub>CO3<\/sub>)ve bikarbonat (HCO3<\/sub>\u2013<\/sup>) eksenindeki geri d\u00f6n\u00fc\u015fl\u00fc (reversible) tepkime zincirine dayal\u0131d\u0131r. H\u00fccrelerdeki karbonik anhidraz enzimi taraf\u0131ndan katalize edilen bu iki y\u00f6nl\u00fc tepkime zinciri a\u015fa\u011f\u0131daki gibidir:24<\/sup><\/p>\n

CO2<\/sub> + H2<\/sub>O \u2192H2<\/sub>CO3<\/sub><\/p>\n

H2<\/sub>CO3<\/sub> + H2<\/sub>O\u2192HCO3<\/sub>–<\/sup> + H3<\/sub>O+<\/sup>(H+)<\/p>\n

Su varl\u0131\u011f\u0131nda bikarbonat (HCO3<\/sub>\u2013) <\/sup>olu\u015fmas\u0131 CO2<\/sub> varl\u0131\u011f\u0131na ba\u011fl\u0131d\u0131r. Olu\u015fan bikarbonat v\u00fccudumuzun en \u00f6nemli asit tamponlay\u0131c\u0131 (pH d\u00fczenleyici) molek\u00fcllerinden biridir. Dolay\u0131s\u0131 ile CO2 <\/sub>ve HCO3<\/sub>\u2013 <\/sup>organizmada i\u00e7in ya\u015famsal iki molek\u00fcld\u00fcr. Kan\u0131n pH de\u011feri de esas olarak alyuvar h\u00fccreleriyle ta\u015f\u0131nmas\u0131 s\u0131ras\u0131nda ve b\u00f6brekteki t\u00fcb\u00fcl h\u00fccrelerinde CO2<\/sub>‘<\/sup>ten HCO3<\/sub>– <\/sup>olu\u015fmas\u0131 ile d\u00fczenlenmektedir.25<\/sup><\/p>\n

CO2<\/sub>‘ten HCO3<\/sub>– <\/sup>olu\u015fmas\u0131n\u0131 sa\u011flayan tepkime zinciri gastro-intestinal sistemde de ger\u00e7ekle\u015fmektedir. Bu yolla CO2<\/sub>‘ten olu\u015fan bikarbonat iyonlar\u0131 midedeki fazla asidi n\u00f6tralize etmekte ve b\u00f6ylece mide mukozas\u0131n\u0131 kendi asit salg\u0131s\u0131na kar\u015f\u0131 korumaktad\u0131r.26<\/sup><\/p>\n

On iki parmak ba\u011f\u0131rsa\u011f\u0131nda (duodenum) ise safra ve pankreas salg\u0131s\u0131yla gelen ve ayr\u0131cakendi mukozas\u0131nda CO2<\/sub>‘ten olu\u015fan bikarbonat\u0131n; duodenumu mideden gelen asitli i\u00e7eri\u011fe kar\u015f\u0131 korudu\u011fu ve sindirimi kolayla\u015ft\u0131rd\u0131\u011f\u0131 belirtilmektedir. Nitekim duodenumda \u00fclser olu\u015ftu\u011fu zaman bikarbonat yan\u0131t\u0131n\u0131n azald\u0131\u011f\u0131 saptanm\u0131\u015ft\u0131r.27<\/sup><\/p>\n

Karbon dioksidin ba\u011f\u0131rsak sisteminde patofizyolojik etki g\u00f6sterdi\u011fine ili\u015fkin herhangi bir kan\u0131t yoktur. Esasen, sindirim sistemine kat\u0131lan az miktardaki CO2 <\/sub>alt sindirim kanal\u0131na ula\u015fmadan \u00f6nce zaten t\u00fcm\u00fcyle absorbe edilmi\u015f olmaktad\u0131r.16<\/sup><\/p>\n

Genel olarak bak\u0131ld\u0131\u011f\u0131nda, karbondioksitin v\u00fccutta \u00e7e\u015fitli i\u015flevleri bulunmaktad\u0131r. Solunum sonucu her organda olu\u015fmakta ve muhtemelen her organ \u00fczerine etkisi bulunmaktad\u0131r. Bir solunum metaboliti olsa da v\u00fccut fonksiyonlar\u0131n\u0131 3 yolla etkiledi\u011fi \u00e7ok iyi bilinmektedir. “Birincisi; kandaki asit-baz dengesini sa\u011flayan birincil fakt\u00f6r olmas\u0131d\u0131r.\u0130kincisi; solunumu kontrol eden ba\u015fl\u0131ca etken olmas\u0131d\u0131r.\u00dc\u00e7\u00fcnc\u00fcs\u00fc ise; kalp ve periferik dola\u015f\u0131m sistemi \u00fczerine ya\u015famsal bir uyar\u0131c\u0131(tonik)etkisinin bulunmas\u0131d\u0131r. V\u00fccuttaki CO2<\/sub> d\u00fczeyi, fazla molek\u00fcllerin akci\u011fer \u00fczerinden at\u0131lmas\u0131 ile sa\u011flanmaktad\u0131r.16<\/sup><\/p>\n

\u00d6l\u00e7\u00fcl\u00fc t\u00fcketilen i\u00e7ecek ile al\u0131nan CO2<\/sub>‘in de su molek\u00fcl\u00fc varl\u0131\u011f\u0131nda bikarbonat iyonu olu\u015fturmas\u0131 ve karbondiokside ba\u011fl\u0131 bu bikarbonat art\u0131\u015f\u0131n\u0131n asitli\u011fi dengelemesi, mukozay\u0131 korumas\u0131 ve sindirimi desteklemesi s\u00f6z konusudur. Ancak bu ba\u011flamda daha fazla destekleyici \u00e7al\u0131\u015fmaya gereksinim oldu\u011fu belirtilmektedir.28<\/sup><\/p>\n

5.SONU\u00c7<\/p>\n

G\u00f6r\u00fcld\u00fc\u011f\u00fc gibi CO2<\/sub>, O2 <\/sub>gibi ya\u015famsal bir gazd\u0131r. Do\u011fada yayg\u0131n olarak bulunmaktad\u0131r. \u0130nsano\u011flunun g\u0131da bile\u015feni olarak CO2<\/sub> ile tan\u0131\u015f\u0131kl\u0131\u011f\u0131 \u00e7ok eskiye dayanmaktad\u0131r. \u00c7\u00fcnk\u00fc CO2<\/sub>; maden suyu, kefir, boza gibi \u00e7ok say\u0131da i\u00e7ecekte do\u011fal olarak bulunmakta veya olu\u015fmaktad\u0131r.<\/p>\n

G\u0131da bile\u015feni olarak CO2<\/sub>‘in herhangi bir zararl\u0131 etkisi yoktur. FDA’n\u0131n GRAS listesinde yer almaktad\u0131r. AB’de ve T\u00fcrkiye’de limitsiz kullan\u0131lmas\u0131na izin verilen bir g\u0131da katk\u0131s\u0131d\u0131r(E 290).<\/p>\n

G\u0131da bile\u015feni olarak CO2<\/sub>‘in ba\u015fl\u0131ca fonksiyonel \u00f6zellikleri; kendine \u00f6zg\u00fc bir tat kazand\u0131rmas\u0131, serinletici ya da ferahlat\u0131c\u0131 bir etki sa\u011flamas\u0131, k\u00f6p\u00fckl\u00fc ve kabarc\u0131kl\u0131 bir yap\u0131 olu\u015fturmas\u0131 ve raf \u00f6mr\u00fcne katk\u0131da bulunmas\u0131d\u0131r. Ayr\u0131ca, mide ve kan\u0131n pH’s\u0131n\u0131 d\u00fczenleyici ve sindirimi kolayla\u015ft\u0131r\u0131c\u0131 etkisi vard\u0131r.<\/p>\n

KAYNAKLAR<\/p>\n

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    Prof.Dr. Ali Esat Karakaya \u2013 Gazi \u00dcniversitesi (Emekli \u00d6\u011fretim \u00dcyesi) Prof.Dr.Aziz Ek\u015fi \u2013 Avrupa Lefke \u00dcniversitesi Prof.Dr. Ne\u015fe Tuncel \u2013 Eski\u015fehir Osmangazi \u00dcniversitesi Samim Saner \u2013 G\u0131da G\u00fcvenli\u011fi Derne\u011fi (alfabetik s\u0131ralanm\u0131\u015ft\u0131r) 1.DO\u011eADA KARBOND\u0130OKS\u0130T D\u00d6NG\u00dcS\u00dc Karbondioksit (CO2, MA:44.01 g\/mol) normal bas\u0131n\u00e7 ve oda s\u0131cakl\u0131\u011f\u0131nda gaz formunda olan bir bile\u015fiktir. Bir litresinin a\u011f\u0131rl\u0131\u011f\u0131, 0\u00baC ve 760 mmHg […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[23],"tags":[],"_links":{"self":[{"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/posts\/1183"}],"collection":[{"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/comments?post=1183"}],"version-history":[{"count":3,"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/posts\/1183\/revisions"}],"predecessor-version":[{"id":3200,"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/posts\/1183\/revisions\/3200"}],"wp:attachment":[{"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/media?parent=1183"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/categories?post=1183"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/tags?post=1183"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}