The Effect of Turkish Coffee on Performance, Biochemical, and Physiological Parameters in Rabbits

Yıl 2021, Cilt: 10 Sayı: 1, 36 - 42, 22.06.2021

Mustafa Makav , Mükremin Ölmez , Hüseyin Avni Eroğlu , Tarkan Şahin

https://doi.org/10.31196/huvfd.832486

Cited By: 1

Öz

Coffee is one of the most widely consumed hot beverages in the world. Melanoidins, which are formed with brown color during coffee roasting, are reported to be a strong antioxidant. Discussions related to the more and less consumption of coffee still continue. This study investigated the effect of a low and high amount of coffee consumption on antioxidant parameters in this context. A total of 15 female New Zealand rabbits weighing 1500-2500 g were used in the study. The control group was fed as ad-libitum control with basal feed. 1% and 5% Turkish coffee were added to the feed of the 1% TC and 5% TC groups, respectively. Blood was collected once a week throughout the study. All animals were euthanized in accordance with ethical rules at the end of the study. Samples (plasma and tissue) were taken for the analyses. Glutathione (GSH) and malondialdehyde (MDA) analyses were performed on all samples. Plasma GSH values were observed to increase in the groups given TC according to the analyses. Plasma MDA values decreased in the TC groups. An increase was observed in liver and heart tissue in the TC group upon the evaluation of tissue GSH parameters. MDA values were found to decrease in lung, heart, and kidney tissues in TC groups. Additional effects were observed in plasma and tissues in the 5% TC group upon the evaluation of 1% TC and 5% TC groups. No statistical differences were found in performance parameters. It has been revealed as a result that TC is a strong antioxidant, and its effect increases in high consumption.

Anahtar Kelimeler

GSH, MDA, Turkish coffee

Türk Kahvesinin Tavşanlarda Performans, Biyokimyasal ve Fizyolojik Parametreler Üzerine Etkisi

Öz

Kahve dünyada en yoğun tüketilen sıcak içeceklerdendir. Kahve kavrulması sırasında başlayan kahverengi rengi ile meydana gelen melanoidin güçlü antioksidan olarak bildirilmektedir. Kahvenin az ve çok kullanımı ile ilgili tartışmalar devam etmektedir. Bu bağlamda bu çalışmada az ve yoğun alınan kahvenin antioksidan parametreler üzerine etkisini araştırıldı. Çalışma kapsamında 1500-2500 g ağırlığında toplamda 15 adet dişi Yeni Zelanda tavşanı kullanıldı. Kontrol grubuna normal yem ile ad-libitum olarak beslendi. %1 TK ve %5 TK grubunda ise rasyonlarına sırasıyla %1 ve %5 Türk kahvesi ilave edildi. Çalışma boyunca haftada bir kan alındı. Çalışma sonunda etik kurallara uygun bir şekilde tüm hayvanların yaşamına son verildi. Analizler için gerekli numuneler (Plazma ve Doku) alındı. Alınan tüm numunelerden glutatyon (GSH) ve malondialdehit (MDA) analizi yapıldı. Yapılan analizlere göre plazma GSH değerleri TK verilen gruplarda artış gözlendi. Plazma MDA değerlerinde ise TK gruplarında azalma belirlendi. Doku GSH parametreleri değerlendirildiğinde ise karaciğer ve kalp dokusunda TK grubunda artış gözlendi. Doku MDA değerlerinde ise akciğer, kalp ve böbrek dokusunda TK gruplarında azalma belirlendi. %1 TK ve %5 TK değerlendirildiğinde plazma ve dokularda %5 TK’de daha fazla etki gözlendi. Performans parametrelerinde ise istatistiksel bir fark belirlenmedi. Sonuç olarak, TK’nın güçlü bir antioksidan olduğu ve yoğun kullanımda etkisinin arttığı ortaya çıkmaktadır.

Anahtar Kelimeler

Türk Kahvesi, GSH, MDA

Kaynakça

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