The Impacts of Kale Extracts on The Levels of Malondaldehyde in Invitro Oxide Lipoproteins

Yıl 2016, Cilt: 5 Sayı: 2, 42 - 47, 01.04.2016

Nurçin Küçük Kent Birgül Vanizör Kural Asım Örem Sevil Cengiz

Öz

Kale or black cabbage (Brassica oleracea L. var. acephala DC.)  is a member of Brassicaceae or Cruciferae family including a lot of vegetable species containing: broccoli, cauliflower, brussels sprouts, red cabbage etc.. Kale is consumed as a food source especially in Black Sea Region. Although Kale’s antioxidant property is known, there is limited information about it’s protective effect on lipid metabolism.
The purpose of this study was to evaluate whether aqeuous and metanolic extracts prepearing from leaves of kale plant could have protective effects againts to the final product of lipid peroxide as malondialdehyde (MDA) in oxide lipoproteins by copper.  The prepared of aqeuous and metanolic extracts from dry leaves of kale at 5, 10, 25, 50 ve 100 µg/mL concentrations were added to low and very low density lipoproteins (LDL, VLDL) which were seperated with density gradient by ultracentrifugation. After 1 hour,  they have been exposed to oxidation by Cu+2 at 37oC during 24 hours and the levels of MDA was determined by thiobarbituric acide (TBARS) method.
When it is compared with the levels of MDA without extracts, a statistically significant reduction was observed the level of MDA at both concentration of aqeuous and methanolic extracts in oxide LDL and also, only reduction at aqeuous extract with 100 µg/mL and methanolic extracts with 100, 50 and 25 µg/mL in oxide VLDL (p<0,05).
 Finally, it may be said that the extracts of kale, especially methanolic extracts, may have inhibitive composition of lipid peroxidation in lipoproteins and therefore, nutrition with kale may be beneficial in prevention of cardiovascular diseases.

Anahtar Kelimeler

Antioxidant, Kale, Lipid peroxidation, Lipoproteins

Karalahana Ekstraklarının Invitro Okside Lipoproteinlerde Malondialdehit Seviyelerine Etkileri

Öz

Karalahana (Brassica oleracea L. var. acephala DC.); brokoli, karnıbahar, brüksel lahanası, kırmızı lahana gibi sebzelerin yer aldığı çok sayıda türün bulunduğu Brassicaceae veya Cruciferae ailesinin bir üyesidir. Besin kaynağı olarak özellikle Karadeniz bölgesinde yaygın tüketilmektedir. Antioksidan özelliği bilinen karalahananın lipid metabolizmasına koruyucu etkisi ile ilgili sınırlı bilgi yer almaktadır.
Bu çalışmanın amacı, karalahana bitkisi yapraklarının sulu ve metanolik ekstrakların invitro ortamda bakırla okside edilen lipoproteinlerde lipid peroksidasyon son ürünü olan malondialdehit (MDA) seviyelerine etkilerini belirlemekti. Kurutulan karalahana yapraklarından hazırlanan 5, 10, 25, 50 ve 100 µg/mL konsantrasyonlardaki sulu ve metanolik ekstraklar, ultrasantifügasyonla yoğunluk gradientine göre ayrılan düşük ve çok düşük yoğunluklu lipoproteinlere (LDL ve VLDL) ilave edildi. 1 saat sonra 37oC de 24 saat Cu+2 ile oksidasyona maruz bırakıldı ve tiyobarbitürük asit (TBARS) yöntemi ile MDA seviyeleri belirlendi.
Ekstrak ilavesiz değerlerle karşılaştırıldığında, hem sulu hem de metanollü ekstraklar tüm konsantrasyonlarda okside LDL'de MDA seviyeleri azaltırken, okside VLDL'de MDA seviyeleri sulu ekstrakta sadece 100 µg/mL'lık konsantrasyonda, metanollü ekstrakta ise 100, 50 ve 25 µg/mL'lık konsantrasyonlarda istatistiksel olarak anlamlı azalma gözlendi (p

Anahtar Kelimeler

Antioksidan, Karalahana, Lipid peroksidasyonu, Lipoproteinler

Kaynakça

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