Besinlerdeki Gizli Düşman: Metilglioksal

Abstract

Toksik bir α-dikarbonil bileşiği olan metilglioksal (MG) endojen olarak çeşitli yolaklarda üretilebildiği gibi çeşitli yiyecek ve içeceklerle de vücuda alınması söz konusudur. Hücrelerde metabolik reaksiyonlar sonucu oluşumu kaçınılmazken, organizmada birikimini önleyen detoksifikasyon sistemleri mevcuttur. Bunlardan en önemlisi antioksidan bir savunma sistemi olan glutatyon bağımlı glikoksalaz enzim sistemidir. Hiperglisemik koşullarda ve yüksek enerjili beslenmede MG üretiminin artması veya detoksifikasyonun yetersiz kalması nedeniyle hücrelerde birikebilir. Aşırı birikimi sonucunda MG, DNA ile çapraz bağlar kurarak epigenetik değişikliklere ve hasarlara sebep olabilir. Hücrelerde serbest radikal üretimini arttırarak mitokondriyal disfonksiyona ve apoptoza neden olabilir. MG, ileri glikasyon son ürünlerini (AGE) oluşturmak üzere proteinler, lipidler ve nükleik asitlerle kolaylıkla reaksiyona girer. Bu ileri glikasyon ürünleri, diyabetik komplikasyonlar, yaşlanma ve nörodejeneratif bozukluklar gibi çeşitli patofizyolojik mekanizmalarla ilişkilidir. Tüketilen besinlere ek olarak, besinlerin pişirme ve depolama yöntemleri de MG içeriğini etkilemektedir. Bu derlemenin amacı, metilglioksalin sağlık üzerine etkilerini ve bu etkileri azaltma yöntemlerini tartışmaktır.

Keywords

• Metilglioksal
• besinler
• ileri glikasyon son ürünleri
• oksidatif stres

Hidden Enemy In Foods: Methylglyoxal

Abstract

Methylglyoxal (MG), a toxic α-dicarbonyl compound, can be produced endogenously through various pathways. Furthermore, exogenous exposure of MG may also occur due to daily intake of several foods and beverages. Although its formation in cells is inevitable, there are some detoxification systems that prevent its accumulation in cells. The most important of the protective mechanisms against MG toxicity is the glutathione-dependent glyoxalase system, which is an antioxidant defense mechanism. In hyperglycemic conditions and high energy diet, MG may accumulate in cells due to increased production or insufficient detoxification. As a result of its excessive accumulation, MG can cross-link with DNA and cause epigenetic changes and cellular damage. It can cause mitochondrial dysfunctions and apoptosis in different cells by increasing free radical production. MG readily reacts with proteins, lipids, and nucleic acids to form advanced glycation end products (AGEs). These advanced glycation products are associated with various pathophysiological mechanisms such as diabetic complications, aging and neurodegenerative disorders. In addition to the diet, the cooking and storage methods of the foods also affect the MG content. The aim of this review is to discuss the effects of methylglyoxal on health and the ways to reduce these effects.

Keywords

• Methylglyoxal
• nutrients
• advanced glycation end products
• oxidative stress.

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