Determination of bioaccessibility of advanced glycation end-products (AGEs) precursors in ready-made sauces by in vitro gastrointestinal system

Year 2022, Issue: 28, 47 - 56, 29.07.2022

Jale Çatak Elif Nur Uçgun

Abstract

Objective: Advanced glycation end products (AGEs) are compounds formed by the Maillard reaction, oxidation of proteins and lipids during food processing, and have toxic effects on human body. The most critical AGE precursors are glyoxal (GO) and methylglyoxal (MGO). This study aims to detect sugar components in the content of various sauces, to determine the pre-and post-digestion amounts of GO and MGO in sauces with an in vitro gastrointestinal digestion model, to evaluate the effect of sugar component type and amount on AGE precursor formation, and to reveal the GO and MGO bioaccessibility of various sauces.

Materials and methods: In the study, 20 different sauce samples were obtained from various markets in Istanbul, and the analyses were carried out by HPLC.

Discussion and conclusion: According to the results of sugar components in sauces, fructose was found between 0.00–17.60 g/100 g; glucose 0–19.35 g/100 g; and sucrose 0–25.56 g/100 g. Pre-digestion GO values were determined in the range of 6.0 – 919.9 µg/100 g, and MGO values in the range of 0–512.3 µg/100 g. The highest GO value was found in barbecue sauce and the highest MGO value in tomato paste. The GO bioaccessibility was determined in the range of 0–529.5%, while MGO bioaccessibility ranges between 0–144.2%. The highest GO bioaccessibility was determined in mustard, while the highest MGO bioaccessibility was determined in chocolate sauce. The total amount of AGE precursors was found to be increased in the products with high total sugar content. AGEs, also known as glycotoxins, have pathological importance in many chronic diseases, especially diabetes. Therefore, knowing the in vitro bioaccessibility of GO and MGO in processed food products is essential for determining the amount of dietary AGEs. In conclusion, there is a need for more studies on determining the amount of AGEs in processed foods, reducing and inhibiting their formation.

Keywords

bioaccesibility, in vitro digestion, glyoxal, methylglyoxal, sauce

Hazır soslardaki ileri glikasyon son ürünleri (AGEs) öncüllerinin biyoerişilebilirliklerinin in vitro gastrointestinal sistem ile belirlenmesi

Abstract

Amaç: İleri glikasyon son ürünleri (AGE’ler), gıdaların işlenmesi sırasında Maillard reaksiyonu, proteinlerin ve yağların oksidasyonu ile meydana gelen ve vücutta birikimi toksik etki gösteren bileşiklerdir. Glioksal (GO) ve metilglioksal (MGO) en önemli AGE öncüllerindendir. Bu çalışmanın amacı, çeşitli sosların içeriğindeki şeker bileşenlerini tespit ederek, in vitro gastrointestinal sindirim modeli ile soslardaki GO ve MGO'nun sindirim öncesi ve sonrası miktarlarını belirlemek, şeker bileşeni türü ve miktarının AGE oluşumuna etkisini değerlendirmek ve çeşitli sosların GO ve MGO biyoerişilebilirliklerini ortaya koymaktır.

Materyal ve yöntem: Çalışmada, 20 farklı sos örneği İstanbul’daki çeşitli marketlerden temin edilip, analizler HPLC ile gerçekleştirilmiştir.

Tartışma ve sonuç: Soslardaki şeker bileşenleri sonuçlarına göre; fruktoz 0,00–17,60 g/100 g; glikoz 0,00–19,35 g/100 g ve sakkaroz 0,00–25,56 g/100 g aralığında bulunmuştur. Sindirim öncesi GO değerleri 6,00–919,9 µg/100 g, MGO değerleri ise 0,00–512,3 µg/100 g aralığında tespit edilmiştir. GO değeri en yüksek barbekü sosta, MGO değeri ise en yüksek domates salçasında tespit edilmiştir. İncelenen ürünlerin GO biyoerişilebilirlikleri %0–529,5 aralığında belirlenmiş olup MGO biyoerişilebilirlikleri ise %0–144,2 aralığında değişmektedir. En yüksek GO biyoerişilebilirliği hardalda, en yüksek MGO biyoerişilebilirliği ise çikolatalı sosta belirlenmiştir. Toplam şeker miktarı yüksek olan ürünlerin toplam AGE öncülü miktarları da yüksek bulunmuştur. Glikotoksin olarak da bilinen AGE’ler, diyabet başta olmak üzere birçok kronik hastalıkta patolojik öneme sahiptir. İşlenmiş gıda ürünlerindeki GO ve MGO’nun in vitro biyoerişilebilirliğinin bilinmesi, diyetle alınan AGE miktarlarının belirlenmesi açısından önemlidir. Sonuç olarak, işlenmiş gıdaların AGE miktarlarının tayini, oluşumunun azaltılması ve engellenmesi üzerine daha fazla çalışmaya ihtiyaç duyulmaktadır.

Keywords

biyoerişilebilirlik, in vitro sindirim, glioksal, metilglioksal, sos

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