FENİLKETONÜRİ HASTALARI İÇİN FENİLALANİN İÇERİĞİ AZALTILMIŞ BİR UN GELİŞTİRİLMESİ

Abstract

Fenilketonüri (FKU) hastalığının tedavisinde, fenilalanince kısıtlı diyet tedavinin temelini oluşturmaktadır. Bu nedenle; FKU hastalarının diyetlerinde önemli bir çeşitlilik oluşturmak için buğday unundan fenilalanin içeriği azaltılmış yeni bir un (FAUN) hazırlanması amaçlanmıştır. Bu amaçla, unda bulunan proteinler in vitro olarak hidroliz edilmiş ve amino asitlerin serbestleşmesi sağlanmıştır. Serbestleşebilen bu amino asitlerin içerisindeki fenilalaninin miktarını azaltmak için ise, hidrolizata fenilalanin amonyum liyaz (FAL) enzimi içeren mısır filizi ekstraktı uygulanmış ve sonrasında elde edilen ürün kurutularak tekrar un haline getirilmiştir. Araştırma sonucunda, in vitro hidroliz ile unun serbest fenilalanin içeriğinin yaklaşık 15 kat arttığı ve 6.09 μmol/sa.g FAL enzim aktivitesine sahip mısır filizi ekstraktı uygulamasının da unun serbest fenilalanin içeriğini yaklaşık %50 oranında azalttığı tespit edilmiştir. Ayrıca FAUN ile üretilen bisküvilerin, duyusal özellikleri 9 puanlık hedonik skalaya göre yapılan değerlendirmede 4.5 ve daha yüksek puanları aldığı tespit edilmiştir.

Keywords

• Fenilketonüri,fenilalanin,fenilalanin amonyum liyaz

DEVELOPMENT OF A NEW OF FLOUR WITH REDUCED PHENYLALANINE CONTENT FOR PHENYLKETONURIA PATIENTS

Abstract

Phenylalanine-restricted diet is the basis of treatment for phenylketonuria (PKU). Therefore; it was aimed to prepare new flour with reduced phenylalanine (FRP) content from wheat flour in order to create a significant diversity in PKU patients’ diet. For this purpose, proteins in flour were hydrolyzed by in vitro and amino acids were released. In order to reduce the amount of phenylalanine in these free-amino acids, corn seedling extracts containing phenylalanine ammonium lyase (PAL) was applied to hydrolysate, the resulting product was dried and obtained again flour. As a result of the research, it was determined that free phenylalanine content of flour was increased about 15-fold by in vitro and application of corn seedling extract with PAL enzyme activity of 6.09 μmol/h.g reduced about 50% of free phenylalanine content of flour. It was also determined that biscuits produced with FRP had sensorial scores of 4.5 or higher, based on the hedonic scale of 9 points.

Keywords

• Phenylketonuria,phenylalanine,phenylalanine ammonia lyase

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