Sütlü veya Sütsüz Hazırlanan Bebek Bisküvilerindeki Malondialdehit Biyoerişilebilirliğinin İn Vitro Gastrointestinal Sistem ile İncelenmesi

Year 2023, Volume: 6 Issue: 2, 1369 - 1383, 05.07.2023

Halime Uğur

Abstract

Malondialdehit (MDA), oksidatif stres belirteci olarak en yaygın kullanılan ve ikincil oksidasyon ürünü olarak da en fazla rastlanan bileşenlerden biridir. Özellikle uzun zincirli çoklu doymamış yağ asitlerinin peroksidasyonu sırasında üretilen lipid hidroperoksitlerinin ayrışması sonucu oluşmaktadır. Mutajenik ve genotoksik özellik gösteren bu bileşenin, besinlerin içeriğine ve uygulanan işlemlere göre miktarı ve biyoerişilebilirliği değişebilmektedir. Bu çalışma endüstriyel olarak işlenmiş gıdalardan biri olan bebek bisküvilerinin başlangıçtaki MDA miktarını tespit etmenin yanı sıra, sütlü ve sütsüz tüketiminin in vitro gastrointestinal sindirim koşullarındaki MDA miktarına etkisinin belirlenerek biyoerişilebilirliklerinin değerlendirilmesini amaçlamaktadır. Çalışmamızda İstanbul’daki farklı marketlerden toplanan 6 çeşit bebek bisküvisi ve 1 adet UHT inek sütü kullanılmıştır. Bisküviler ve inek sütünün başlangıçtaki MDA içerikleri ile in vitro sindirim sonrasındaki MDA içerikleri HPLC cihazı ile tespit edilmiştir. Analizi yapılan bebek bisküvilerindeki MDA miktarı 147,5-334,5 µg/20 g aralığında, inek sütünde ise 3,5 µg/30 ml olarak bulunmuştur. Ortamın pH’ının farklı olduğu (pH 1,5 ve 4) in vitro sindirim ortamında, inek sütü hariç sütlü ve sütsüz hazırlanan tüm bebek bisküvilerinde MDA miktarının azaldığı (p <0,05), süt ilave edilen bebek bisküvilerinde de sütsüz olanlara göre genel olarak daha düşük olduğu saptanmıştır (p <0,05) (pH 1,5’ta 1 numaralı, pH 4’te 3 numaralı bebek bisküvisi hariç). Her iki pH ortamı için ürünlerin sütlü ve sütsüz olarak MDA biyoerişilebilirliklerine bakıldığında ise, pH 4 ortamında süt ilave edilmiş bebek bisküvilerindeki değerlerin en düşük olduğu görülmüştür (%7,5-18,5). Bu bulgular, gastrointestinal sistemde meydana gelen lipid oksidasyonunu azaltıcı potansiyelinden dolayı inek sütünün bebek bisküvisi tüketiminde tercih edilebileceğini göstermektedir.

Keywords

Bebek bisküvisi, İnek sütü, Oksidasyon, Malondialdehit, Biyoerişilebilirlik

Investigation of Malondialdehyde Bioaccessibility in Baby Biscuits Prepared with or without Milk by In Vitro Gastrointestinal System

Abstract

Malondialdehyde (MDA) is one of the most commonly used components as an oxidative stress marker and the most common as a secondary oxidation product. It is formed as a result of the decomposition of lipid hydroperoxides produced especially during the peroxidation of long chain polyunsaturated fatty acids. The amount and bioaccessibility of this component, which has mutagenic and genotoxic properties, may vary depending on the content of the foods and the processes applied. This study aims to determine the initial MDA amount of baby biscuits, which is one of the industrially processed foods. In addition, it also aims to evaluate the bioaccessibility of these products by determining the effect of milk and without milk consumption on the amount of MDA in in vitro gastrointestinal digestion conditions. In our study, 6 types of baby biscuits and 1 UHT cow's milk collected from different markets in Istanbul were used. Initial MDA contents of biscuits and cow's milk, and MDA contents after in vitro digestion were determined by HPLC device. The amount of MDA in the analyzed baby biscuits was found to be between 147.5-334.5 µg/20 g, and 3.5 µg/30 ml in cow's milk. The amount of MDA in the in vitro digestion medium where the pH of the medium is different (pH 1.5 and 4) was examined. It was determined that MDA decreased in all products (with milk and without milk) except cow's milk (p <0.05), and the amount was generally lower in baby biscuits with added milk compared to those without milk (p <0.05) (Except for baby biscuits number 1 at pH 1.5 and number 3 at pH 4). When examining the MDA bioaccessibility of the products with and without milk for both pH environments, it was observed that the values in baby biscuits with added milk in pH 4 environment were the lowest (7.5-18.5%). These findings show that cow's milk can be preferred for baby biscuit consumption due to its potential to reduce lipid oxidation in the gastrointestinal tract.

Keywords

Baby biscuit, Cow milk, Oxidation, Malondialdehyde, Bioaccessibility

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