TAHIL VE PSEUDO-TAHILLARIN B VİTAMİNLERİ: BİYOERİŞİLEBİLİRLİK VE BİYOYARARLILIKLARI

Year 2024, , 453 - 465, 15.06.2024

Erkan Yalçın , Hülya Gündüztepe Ayşenur Arslan

https://doi.org/10.15237/gida.GD23146

Abstract

B vitaminleri, enerji, bağışıklık, sinir sistemi, hücre bölünmesi ve homosistein metabolizmalarında rol oynayan, suda çözünür, organik besinlerdir. Tam tahıllar, B1, B2, B3, B5, B6, B9 vitaminleri bakımından zengindirler. B vitaminleri, tahılların ruşeym, tohum kabuğu ve alöron tabakalarında bulunur. B vitaminlerinin önerilen günlük alım miktarı 0.1-20 mg/gün arasındadır. Tahıl işleme yöntemlerinin vitamin içeriğini etkilediği bildirilmiştir. B vitaminleri yetersiz beslenmenin önlenmesinde başvurulan besin ögeleridir. Biyoerişilebilirlik, sindirim sisteminde, gıdadan enzim hidrolizi ile salınan bir besin maddesinin ince bağırsakta emilim için hazır bulunmasıdır. Biyoyararlılık, sindirilen gıdalardaki besin ögelerinin ince bağırsak epitel hücrelerinden absorbe edildikten sonra kan dolaşımına geçmesidir. Kinoa, amarant ve karabuğday glutensiz pseudo-tahıllardır. Pseudo-tahılların B vitamini miktarı bakımından iyi bir kaynak olduğu belirtilmiştir. Tahıl ürünlerinin B vitaminleri bakımından zenginleştirilmesi için fortifikasyon işlemi uygulanmaktadır. Biyofortifikasyon, tahılların B vitamini içeriklerinin artırılması için son yıllarda uygulanan yeni bir yöntemdir. Bu derlemenin amacı, tahıl ve pseudo-tahıllarda bulunan B vitaminlerinin biyoerişilebilirliği ve biyoyararlılığını son bilimsel çalışmalara göre incelemektir.

Keywords

Tahıl, pseudo-tahıl, B vitaminleri, biyoerişilebilirlik, biyoyararlılık

B VITAMINS OF CEREAL AND PSEUDOCEREALS: THEIR BIOACCESSIBILITY AND BIOAVAILABILITIES

Abstract

B vitamins, which are water soluble, organic nutrients, play roles in energy, immunity, neural system, cell division and homocystein metabolisms. Wholegrain cereals are rich of B1, B2, B3, B5, B6, B9 vitamins. B vitamins are available in the germ, seed coat and aleurone layers of cereals. Recommended dietary allowance of B vitamins are in the range of 0.1-20 mg/day. It is reported that cereal processing methods influence the vitamin contents of cereals. B vitamins are referred nutrient compounds in the prevention of malnutrition. Bioaccessibility is defined as releasing of nutrient from the food matrix with enzyme hydrolysis in the gastrointestinal system and available in small intestine to be absorbed. Bioavailability is defined as transportation of nutrients liberated from foods through the blood stream after absorption from the epithelial cells of small intestine. Quinoa, amaranth and buckwheat are gluten-free pseudocereals. It was indicated that pseudocereals are good sources in terms of B vitamin contents. Cereal products are fortified for enrichment of B vitamins. Biofortification is a new method practiced recently in order to increase B vitamin contents of cereals. The aim of this review is to investigate bioaccessibility and bioavailability of B vitamins available in cereal and pseudocereals according to recent scientific works.

Keywords

Cereal, pseudocereal, B vitamins, bioaccessibility, bioavailability

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