Makarna ve Erişte Çeşitlerinde Glioksal ve Metilglioksal biyoerişilebilirliklerinin İn vitro Sindirim Metodu ile Belirlenmesi

Year 2022, Volume: 5 Issue: 2, 964 - 976, 18.07.2022

Serap Andaç Öztürk , Gökçen Garipoğlu

https://doi.org/10.47495/okufbed.1112954

Abstract

Besinlerin işlenmesi sırasında oluşan İleri Glikasyon Son Ürünlerin [Advanced Glycation End Products (AGEs)] heterojenliği, fizyolojik olarak oluşan AGE’lerden daha fazladır ve diyet AGE'lerinin çeşitli olması etkilerini karmaşıklaştırmaktadır. Diyetle alınan AGE’lerin kronik hastalık riskini arttırdığı vurgulanmaktadır. Mevcut çalışmada toplum tarafından sık tüketilen besinlerden olan makarna ve eriştelerde başlangıç ve in vitro sindirim metodu sonrasındaki glioksal ve metilglioksal düzeyleri ve biyoerişilebilirlikleri araştırılmıştır. Makarna ve erişte örneklerindeki başlangıç GO ve MGO değerleri sırasıyla 0,112-2,607 µg/100 g ve 1,641-11,675 µg/100 g olarak saptanmıştır. İn vitro sindirim işlemi sonrasında tüm örneklerdeki GO ve MGO içeriklerinde artış saptanmıştır. Sindirim sonrası GO ve MGO içerikleri sırasıyla 0,847 ile 6,624 µg /100 g ve 5,563 ile 24,932 µg /100 g olarak belirlenmiştir. GO için en yüksek biyoerişilebilirlik %1098 ile yumurtalı eriştede görülürken, MGO’da ise %519 ile standart makarnada görülmüştür. Sindirim sürecinde açığa çıkan serbest şeker miktarının AGE öncülerinin artışına katkıda bulunduğu düşünülmüştür. Bununla birlikte sindirim sonrasında her ne kadar ürünlerin GO ve MGO biyoerişilebilirlikleri artmış olsa da 100 gram üründeki miktarları incelendiğinde ürünlerin AGE öncüleri içeriğinin düşük olduğu söylenebilir. İnsan beslenmesi genel olarak karışık bir kompozisyona sahip olduğundan diyette yer alan tüm besinlerin AGE içerikleri önem arz etmektedir. Bu nedenle ülkemizde sık tüketilen ürünlerin AGE içeriklerinin belirlenmesi ve içeriklerin azaltılabilmesine yönelik tekniklerin geliştirilmesinin halk sağlığı açısından önemli olduğu düşünülmüştür

Keywords

makarna, ileri glikasyon son ürünleri, biyoerişilebilirlik

Supporting Institution

-

Project Number

-

Thanks

İstanbul Sabahattin Zaim Üniversitesine desteklerinden dolayı teşekkür ederiz

Determination of Glyoxal and Methylglyoxal Bioaccessibility in Pastas and Noodles Varieties by In vitro Digestion Method

Abstract

The heterogeneity of Advanced Glycation End Products (AGEs) formed during food processing is greater than that of physiologically formed AGEs, and the diversity of dietary AGEs complicates their effects. It is emphasized that dietary AGEs increase the risk of chronic diseases. In the current study, pasta and noodles, which are commonly consumed by the society, initial and after in vitro digestion glyoxal and methylglyoxal levels were investigated. Initial GO and MGO values in pasta and noodle samples were determined as 0,112- 2,607 µg/100 g and 1,641-11,675 µg/100 g, respectively. After the in vitro digestion process, an increase in GO and MGO contents was detected in all samples. The GO and MGO contents after digestion were determined as 0,847 and 6,624 µg/100 g and 5,563 and 24,932 µg/100 g, respectively. While the highest bioaccessibility for GO was seen in noodles with egg (1098%), for MGO in standard pasta (519%). The amount of free sugar released during the digestive process was thought to contribute to the increase of AGE precursors. However, although GO and MGO bioaccessibility of the products increased after digestion, it can be said that they do not have a high content of AGE precursors when their amounts in 100 grams of product are examined. Since human nutrition generally has a mixed composition, the AGE content of all foods in the diet is important. For this reason, it is thought that it is important for public health to determine the AGE content of frequently consumed products in our country and to develop techniques to reduce the content.

Keywords

pasta,, AGEs,, Bioaccessibility

Project Number

-

References

• Referans1 Aragno M., Mastrocola R. Dietary sugars and endogenous formation of advanced glycation endproducts: Emerging mechanisms of disease. Nutrients 2017; 9: 385.
• Referans2 Arribas-Lorenzo G., Morales FJ. Analysis, distribution, and dietary exposure of glyoxal and methylglyoxal in cookies and their relationship with other heat-induced contaminants. Journal of Agricultural and Food Chemistry 2010; 58(5): 2966–2972.
• Referans3 Cengiz S., Kişmiroğlu C., Çebi N., Çatak J., Yaman M. Determination of the most potent precursors of advanced glycation end products (AGEs) in chips, crackers, and breakfast cereals by high performance liquid chromatography (HPLC) using precolumn derivatization with 4-nitro-1,2-phenlenediamine. Microchemical Journal 2020; 158: 105170.
• Referans4 Cintesun E. E., Yaman M., Aslan R., Mizrak O.F., Tanyildiz S. N, Yildirim H., Bali R., Uçan B. Effects of different herbal teas on reducing the bioaccessibility of methylglyoxal in crackers under stimulated gastrointestinal digestive system. Letters in applied Nanobioscience 2022; 11(2): 3421–3429.
• Referans5 Degen J., Hellwig M., Henle T. 1,2-Dicarbonyl compounds in commonly consumed foods. Journal of Agricultural and Food Chemistry 2012; 60 (28): 7071-7079.
• Referans6 Giannetti V., Mariani M.B., Marini F., Biancolillo A. Effects of thermal treatments on durum wheat pasta flavour during production process: A modelling approach to provide added-value to pasta dried at low temperatures. Talanta 2021; 225: 121955.
• Referans7 Gill V., Kumar V., Singh K., Kumar A., Kim JJ. Advanced glycation end products (AGEs) may be a striking link between modern diet and health. Biomolecules 2019; 9: 888.
• Referans8 Goldberg T., Cai W., Peppa M., Dardaine V., Baliga B.S., Uribarri J., Vlassara H. Advanced glycation end products in commonly consumed foods. Journal of the American Dietetic Association 2004; 104(8): 1287-91.
• Referans9 Kutlu T. Dietary glycotoxins and infant formulas. Türk Pediatri Arşivi 2016; 51: 179-185.
• Referans10 Liu K, Zheng J, Wang X, Chen F. Effects of household cooking processes on mineral, vitamin B, and phytic acid contents and mineral bioaccessibility in rice. Food Chemistry 2019; 280: 59-64.
• Referans11 Negrean M, Stirban A, Stratmann B, Gawlowski T, Horstmann T, Götting C, Kleesiek K, Mueller-Roesel M, Koschinsky T, Uribarri J, Vlassara H, Tschoepe D. Effects of low- and high-advanced glycation endproduct meals on macro- and microvascular endothelial function and oxidative stress in patients with type 2 diabetes mellitus. American Journal of Clinical Nutrition 2007; 85(5): 1236-43.
• Referans12 Nie C., Li Y., Qian H., Ying H., Wang L. Advanced glycation end products in food and their effects on intestinal tract. Critical Reviews in Food Science and Nutrition 2022; 62(11): 3103-3115.
• Referans13 Ozgolet M, Yaman M, Zeki Durak M, Karasu S. The effect of five different sourdough on the formation of glyoxal and methylglyoxal in bread and influence of in vitro digestion. Food Chemistry. 2022; 371: 131141.
• Referans14 Papanikolaou, Y. Pasta consumption is linked to greater nutrient intakes and improved diet quality in American children and adults, and beneficial weight-related outcomes only in adult females. Frontiers in Nutrition, 2020; 7: 112.
• Referans15 Perrone A., Giovino A., Benny J, Martinelli F. Advanced glycation end products (ages): biochemistry, signaling, analytical methods, and epigenetic effects. Oxidative Medicine and Cellular Longevity 2020; 1-18.
• Referans16 Scheijen JLJM, Clevers E, Engelen L, Dagnelie PC, Brouns F, Stehouwer CDA, Schalkwijk CG. Analysis of advanced glycation endproducts in selected food items by ultra-performance liquid chromatography tandem mass spectrometry: Presentation of a dietary AGE database. Food Chemistry. 2016; 190:1145-1150.
• Referans17 Snelson M., Coughlan M.T. Dietary advanced glycation end products: digestion, metabolism and modulation of gut microbial ecology. Nutrients 2019; 11: 215.
• Referans18 TÜBER 2015. (2016).T.C. Sağlık Bakanlığı Yayın No 1031. Ankara.
• Referans19 Uribarri J, Woodruff S, Goodman S, Cai W, Chen X, Pyzik R, Yong A, Striker GE, Vlassara H. Advanced glycation end products in foods and a practical guide to their reduction in the diet. Journal of the American Dietetic Association 2010; 110(6): 911-16.e12.
• Referans20 Yaman M. İleri glikasyon son ürünlerinin (ages) öncüllerinin in Vitro biyoerişilebilirliklerinin bazı gıdalarda belirlenmesi. Avrupa Bilim ve Teknoloji Dergisi 2021; 27: 598–604.
• Referans21 Yaman M., Çatak J., Uğur H., Gürbüz M., Belli İ., Tanyıldız SN., Yıldırım H., Cengiz S., Yavuz BB., Kişmiroğlu C., Özgür B., Yaldız MC. The bioaccessibility of water-soluble vitamins: A review. Trends in Food Science and Technology 2021; 109: 552–563.
• Referans22 Zhang Q, Wang Y, Fu L. Dietary advanced glycation end-products: Perspectives linking food processing with health implications. Comprehensive Review in Food Science and Food Safety 2020; 19(5): 2559-2587.
• Referans23 Žilić S, Aktağ IG, Dodig D, Gökmen V. Investigations on the formation of maillard reaction products in sweet cookies made of different cereals. Food Research International. 2021; 144: 110352.