İleri Glikasyon Son Ürünlerinin (AGEs) Öncüllerinin in Vitro Biyoerişilebilirliklerinin Bazı Gıdalarda Belirlenmesi

Öz

İleri glikasyon son ürünlerinin (AGE'ler) öncüleri olan glioksal (GO) ve metilglioksal (MGO) hem gıdalarda hemde insan vücudunda oluşabilmektedir. α-dikarbonil bileşikleri olan GO ve MGO proteinlerin amino grubu ile reaksiyona girmesiyle AGE'ler oluşmaktadır. AGE bileşikleri kanser ve diyabet gibi birçok kronik hastalığın oluşum nedenleri arasında gösterilmektedir. AGE bileşikleri protein ve lipidlerin peroksidasyonu, Maillard reaksiyonları ve gıdaların işlenmesi sırasında oluşabilmektedir. Bu çalışmanın amacı, bisküvi, cips, kahvaltılık gevrek ve süt ürünlerinde bulunan GO ve MGO’un in vitro gastrointestinal sindirim sisteminde biyoerişilebilirliğini belirlemek ve gıda çesitlerine göre oluşumlarını değerlendirmektir. Genel olarak bisküvi ve kahvaltılık gevrek örneklerinin GO ve MGO biyoerişilebilirliği %100’ün üzerinde olduğu görülmüştür. Bisküvi örneklerinden glikoz miktarı yüksek olan örneğin GO biyoerişilebilirliği daha yüksek bulunmuştur. Cips örneklerinde ise GO’un biyoerişilebilirliği %100'ün altında iken MGO biyoerişilebilirliği %100'ün üzerinde bulunmuştur. Süt örneklerinde ise biyoerişilebilirlik hem GO hem de MGO’da %100'ün altında olduğu görülmüştür. Bu çalışmanın sonuçlarına göre yüksek yağ ve tuz in vitro ortamda lipidlerin peroksidasyonuna neden olabileceği ve bunun sonucunda α-dikarbonil bileşiklerinin oluşabileceği düşünülmektedir. Gıdalardaki yağ, tuz ve serbest şeker içeriğinin azaltılması in vitro gastrointestinal sistemde daha düşük GO ve MGO oluşumunu sağlayabilir. Bu sonuçları desteklemek için yeni çalışmalara ihtiyaç vardır.

Anahtar Kelimeler

• İleri glikasyon son ürünleri
• Glioksal
• Metilglioksal
• Biyoerişilebilirlik
• Gıda

Determination of in Vitro Bioaccessibility of Precursors of Advanced Glycation End-Products (AGEs) in Some Foods

Abstract

Glyoxal (GO) and methylglyoxal (MGO), which are the precursors of advanced glycation end products (AGEs), can occur both in food and in the human body. AGEs are formed by the reaction of α-dicarbonyl compounds, GO and MGO, with the amino group of proteins. AGE compounds are shown as the cause of many chronic diseases such as cancer and diabetes. AGE compounds can be formed during oxidation of proteins and lipids, Maillard reactions, and food processing. The aim of this study is to determine the in vitro bioaccessibility of GO and MGO in biscuits, chips, breakfast cereals and milk products and to evaluate their formation according to food types. In general, GO and MGO bioaccessibility in biscuit and breakfast cereal samples were found to be above 100%. GO bioaccessibility of the biscuit sample with high glucose was found to be higher than the other biscuit samples. In the chips samples, the bioaccessibility of GO was below 100%, while the bioaccessibility of MGO was above 100%. In milk samples, it was observed that both GO and MGO bioaccessibility were below 100%. According to the results of this study, it is thought that high fat and salt may cause lipid peroxidation in in vitro and as a result, α-dicarbonyl compounds may be formed. Reducing the fat, salt and free sugar content in foods may result in lower GO and MGO formation in the stimulated gastrointestinal tract. Further studies are needed to support these results.

Keywords

• Glyoxal
• Methylglyoxal
• Advanced glycation end products
• Bioaccessibility
• Food

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