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

Yıl 2022, Cilt 0, Sayı 28, 47 - 56, 29.07.2022

Öz

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.

Kaynakça

  • Amrein, T. M., Andres, L., Manzardo, G. G. and Amadò, R. (2006). Investigations on the promoting effect of ammonium hydrogencarbonate on the formation of acrylamide in model systems. Journal of Agricultural & Food Chemistry, 54(26), 10253-10261.
  • Cengiz, S., Kişmiroğlu, C., Cebi, N., Catak, J. and Yaman, M. (2020). Determination of the most potent precursors of advanced glycation end products (AGEs) in chips, crackers, and breakfast cereals by high performance liquid chromatography (HPLC) using precolumn derivatization with 4-nitro-1, 2-phenlenediamine. Microchemical Journal, 158, 105170.
  • Chen, G., Smith, J.S. (2015). Determination of advanced glycation endproducts in cooked meat products. Food Chemistry, 168, 190-195.
  • Çatak, J., Yaman, M. and Ugur, H. (2020). Investigation of aflatoxin levels in chips by HPLC using post-column UV derivatization system. Progress in Nutrition, 22, 214-223.
  • Çatak, J. (2020). Quantitative Analyses of Glyoxal and Methylglyoxal Compounds in FrenchFry Samples by HPLC Using 4-Nitro-1, 2-Phenlenediamine as A Derivatizing Reagent. International Journal of Innovative Research and Reviews, 4(1), 20-24.
  • Çatak, J., Develi, E. and Bayram, S. (2021). How does obesity affect bioenergetics in human respiratory muscles? Human Nutrition & Metabolism, 26, 200136.
  • Catak, J., Yaman, M., Ugur, H., Servi, E. Y., Mizrak, Ö. F. (2022). Investigation of the advanced glycation end products precursors in dried fruits and nuts by HPLC using pre-column derivatization. Journal of Food & Nutrition Research, 61(1).
  • Foroumandi, E., Alizadeh, M. and Kheirouri, S. (2020). Dietary quality index is negatively associated with serum advanced glycation end products in healthy adults. Clinical Nutrition ESPEN, 36, 111-115.
  • Garg and Merhi. (2015). Advanced Glycation End Products: Link between Diet and Ovulatory Dysfunction in PCOS? Nutrients, 7(12): 10129-10144.
  • Goldberg, T., Cai, W., Peppa, M., Dardaine, V., Baliga, B. S., Uribarri, J. and Vlassara, H. (2004). Advanced glycoxidation end products in commonly consumed foods. Journal of the American Dietetic Association, 104(8), 1287-1291.
  • Henle, T. (2005). Protein-bound advanced glycation end products (AGEs) as bioactive amino acid derivatives in foods. Amino acids, 29(4), 313-322.
  • Kouidrat, Y., Amad, A., Arai, M., Miyashita, M., Lalau, J. D., Loas, G. and Itokawa, M. (2015). Advanced glycation end products and schizophrenia: A systematic review. Journal of Psychiatric Research, 66, 112-117.
  • Luevano-Contreras, C., and Chapman-Novakofski, K. (2010). Dietary advanced glycation end products and aging. Nutrients, 2(12), 1247-1265.
  • Papetti, A., Mascherpa, D., Marrubini, G. and Gazzani, G. (2013). Effect of In Vitro Digestion on Free α‐Dicarbonyl Compounds in Balsamic Vinegars. Journal of food science, 78(4), 514-519.
  • Papetti, A., Mascherpa, D. and Gazzani, G. (2014). Free αdicarbonyl compounds in coffee, barley coffee and soy sauce and effects of in vitro digestion. Food chemistry, 164, 259-265.
  • Poulsen, M. W., Hedegaard, R. V., Andersen, J. M., de Courten, B., Bügel, S., Nielsen, J.,Skibsted, L. H. and Dragsted, L. O. (2013). Advanced glycation endproducts in food and their effects on health. Food & Chemical Toxicology, 60, 10–37.
  • Rabbani, N. and Thornalley, P. J. (2014). The critical role of methylglyoxal and glyoxalase 1 in diabetic nephropathy. Diabetes, 63(1), 50-52.
  • Richmond, M. L., Brandao, S. C., Gray, J. I., Markakis, P. and Stine, C. M. (1981). Analysis of simple sugars and sorbitol in fruit by high-performance liquid chromatography. Journal of Agricultural & Food Chemistry, 29(1), 4-7.
  • Rowan, S., Bejarano, E. and Taylor, A. (2018). Mechanistic targeting of advanced glycation end-products in age-related diseases. Biochimica et Biophysica Acta (BBA)-Molecular Basis of Disease, 1864(12), 3631-3643.
  • Sansano, M., Heredia, A., Peinado, I. and Andrés, A. (2017). Dietary acrylamide: What happens during digestion. Food chemistry, 237, 58-64.
  • Sharma, C., Kaur, A., Thind, S. S., Singh, B. and Raina, S. (2015). Advanced glycation End-products (AGEs): an emerging concern for processed food industries. Journal of Food Science and Technology, 52(12), 7561-7576.
  • Uğur, H., Görünmek, M., Çatak, J., Efe, E., Özgür, B., Duman, S. and Yaman, M. (2022). Determination and assessment of the most potent precursors of advanced glycation end products in baklava and Turkish delight by HPLC. Food Science and Technology, 42.
  • Uribarri, J., Woodruff, S., Goodman, S., Cai, W., Chen, X., Pyzik, R, …, and Vlassara, H. (2010). Advanced glycation end products in foods and a practical guide to their reduction in the diet. Journal of the American Dietetic Association, 110(6), 911-916.
  • Wu, Y., Wang, L., Zhu, J., Gao, L. and Wang, Y. (2021). Growing fast food consumption and obesity in Asia: Challenges and implications. Social Science & Medicine, 269, 113601.
  • Yaman, M. (2021). İleri Glikasyon Son Ürünlerinin (AGEs) Öncüllerinin in Vitro Biyoerişilebilirliklerinin Bazı Gıdalarda Belirlenmesi. Avrupa Bilim ve Teknoloji Dergisi, (27), 598-60.
  • Yaman, M., Çatak, J., Uğur, H., Gürbüz, M., Belli, İ., Tanyıldız, S. N. and Yaldız, M. C. (2021). The bioaccessibility of watersoluble vitamins: A review. Trends in Food Science &Technology, 109, 552-563.
  • Yaman, M., Mızrak, Ö. F., Çatak, J. and Sargın, H. S. (2019). In vitro bioaccessibility of added folic acid in commercially available baby foods formulated with milk and milk products. Food Science and Biotechnology, 28(6), 1837-1844.
  • Yılmaz, B., ve Karabudak, E. (2016). Besinlerdeki İleri Glikasyon Son Ürünleri ve Azaltma Yöntemleri. Beslenme ve Diyet Dergisi, 44(3), 280.

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

Yıl 2022, Cilt 0, Sayı 28, 47 - 56, 29.07.2022

Öz

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.

Kaynakça

  • Amrein, T. M., Andres, L., Manzardo, G. G. and Amadò, R. (2006). Investigations on the promoting effect of ammonium hydrogencarbonate on the formation of acrylamide in model systems. Journal of Agricultural & Food Chemistry, 54(26), 10253-10261.
  • Cengiz, S., Kişmiroğlu, C., Cebi, N., Catak, J. and Yaman, M. (2020). Determination of the most potent precursors of advanced glycation end products (AGEs) in chips, crackers, and breakfast cereals by high performance liquid chromatography (HPLC) using precolumn derivatization with 4-nitro-1, 2-phenlenediamine. Microchemical Journal, 158, 105170.
  • Chen, G., Smith, J.S. (2015). Determination of advanced glycation endproducts in cooked meat products. Food Chemistry, 168, 190-195.
  • Çatak, J., Yaman, M. and Ugur, H. (2020). Investigation of aflatoxin levels in chips by HPLC using post-column UV derivatization system. Progress in Nutrition, 22, 214-223.
  • Çatak, J. (2020). Quantitative Analyses of Glyoxal and Methylglyoxal Compounds in FrenchFry Samples by HPLC Using 4-Nitro-1, 2-Phenlenediamine as A Derivatizing Reagent. International Journal of Innovative Research and Reviews, 4(1), 20-24.
  • Çatak, J., Develi, E. and Bayram, S. (2021). How does obesity affect bioenergetics in human respiratory muscles? Human Nutrition & Metabolism, 26, 200136.
  • Catak, J., Yaman, M., Ugur, H., Servi, E. Y., Mizrak, Ö. F. (2022). Investigation of the advanced glycation end products precursors in dried fruits and nuts by HPLC using pre-column derivatization. Journal of Food & Nutrition Research, 61(1).
  • Foroumandi, E., Alizadeh, M. and Kheirouri, S. (2020). Dietary quality index is negatively associated with serum advanced glycation end products in healthy adults. Clinical Nutrition ESPEN, 36, 111-115.
  • Garg and Merhi. (2015). Advanced Glycation End Products: Link between Diet and Ovulatory Dysfunction in PCOS? Nutrients, 7(12): 10129-10144.
  • Goldberg, T., Cai, W., Peppa, M., Dardaine, V., Baliga, B. S., Uribarri, J. and Vlassara, H. (2004). Advanced glycoxidation end products in commonly consumed foods. Journal of the American Dietetic Association, 104(8), 1287-1291.
  • Henle, T. (2005). Protein-bound advanced glycation end products (AGEs) as bioactive amino acid derivatives in foods. Amino acids, 29(4), 313-322.
  • Kouidrat, Y., Amad, A., Arai, M., Miyashita, M., Lalau, J. D., Loas, G. and Itokawa, M. (2015). Advanced glycation end products and schizophrenia: A systematic review. Journal of Psychiatric Research, 66, 112-117.
  • Luevano-Contreras, C., and Chapman-Novakofski, K. (2010). Dietary advanced glycation end products and aging. Nutrients, 2(12), 1247-1265.
  • Papetti, A., Mascherpa, D., Marrubini, G. and Gazzani, G. (2013). Effect of In Vitro Digestion on Free α‐Dicarbonyl Compounds in Balsamic Vinegars. Journal of food science, 78(4), 514-519.
  • Papetti, A., Mascherpa, D. and Gazzani, G. (2014). Free αdicarbonyl compounds in coffee, barley coffee and soy sauce and effects of in vitro digestion. Food chemistry, 164, 259-265.
  • Poulsen, M. W., Hedegaard, R. V., Andersen, J. M., de Courten, B., Bügel, S., Nielsen, J.,Skibsted, L. H. and Dragsted, L. O. (2013). Advanced glycation endproducts in food and their effects on health. Food & Chemical Toxicology, 60, 10–37.
  • Rabbani, N. and Thornalley, P. J. (2014). The critical role of methylglyoxal and glyoxalase 1 in diabetic nephropathy. Diabetes, 63(1), 50-52.
  • Richmond, M. L., Brandao, S. C., Gray, J. I., Markakis, P. and Stine, C. M. (1981). Analysis of simple sugars and sorbitol in fruit by high-performance liquid chromatography. Journal of Agricultural & Food Chemistry, 29(1), 4-7.
  • Rowan, S., Bejarano, E. and Taylor, A. (2018). Mechanistic targeting of advanced glycation end-products in age-related diseases. Biochimica et Biophysica Acta (BBA)-Molecular Basis of Disease, 1864(12), 3631-3643.
  • Sansano, M., Heredia, A., Peinado, I. and Andrés, A. (2017). Dietary acrylamide: What happens during digestion. Food chemistry, 237, 58-64.
  • Sharma, C., Kaur, A., Thind, S. S., Singh, B. and Raina, S. (2015). Advanced glycation End-products (AGEs): an emerging concern for processed food industries. Journal of Food Science and Technology, 52(12), 7561-7576.
  • Uğur, H., Görünmek, M., Çatak, J., Efe, E., Özgür, B., Duman, S. and Yaman, M. (2022). Determination and assessment of the most potent precursors of advanced glycation end products in baklava and Turkish delight by HPLC. Food Science and Technology, 42.
  • Uribarri, J., Woodruff, S., Goodman, S., Cai, W., Chen, X., Pyzik, R, …, and Vlassara, H. (2010). Advanced glycation end products in foods and a practical guide to their reduction in the diet. Journal of the American Dietetic Association, 110(6), 911-916.
  • Wu, Y., Wang, L., Zhu, J., Gao, L. and Wang, Y. (2021). Growing fast food consumption and obesity in Asia: Challenges and implications. Social Science & Medicine, 269, 113601.
  • Yaman, M. (2021). İleri Glikasyon Son Ürünlerinin (AGEs) Öncüllerinin in Vitro Biyoerişilebilirliklerinin Bazı Gıdalarda Belirlenmesi. Avrupa Bilim ve Teknoloji Dergisi, (27), 598-60.
  • Yaman, M., Çatak, J., Uğur, H., Gürbüz, M., Belli, İ., Tanyıldız, S. N. and Yaldız, M. C. (2021). The bioaccessibility of watersoluble vitamins: A review. Trends in Food Science &Technology, 109, 552-563.
  • Yaman, M., Mızrak, Ö. F., Çatak, J. and Sargın, H. S. (2019). In vitro bioaccessibility of added folic acid in commercially available baby foods formulated with milk and milk products. Food Science and Biotechnology, 28(6), 1837-1844.
  • Yılmaz, B., ve Karabudak, E. (2016). Besinlerdeki İleri Glikasyon Son Ürünleri ve Azaltma Yöntemleri. Beslenme ve Diyet Dergisi, 44(3), 280.

Ayrıntılar

Birincil Dil Türkçe
Konular Fen
Bölüm Özgün Araştırmalar
Yazarlar

Jale ÇATAK Bu kişi benim (Sorumlu Yazar)
İSTANBUL SABAHATTİN ZAİM ÜNİVERSİTESİ, SAĞLIK BİLİMLERİ FAKÜLTESİ, BESLENME VE DİYETETİK BÖLÜMÜ
0000-0002-2718-0967
Türkiye


Elif Nur UÇGUN Bu kişi benim
İSTANBUL SABAHATTİN ZAİM ÜNİVERSİTESİ
0000-0001-7231-4867
Türkiye

Yayımlanma Tarihi 29 Temmuz 2022
Yayınlandığı Sayı Yıl 2022, Cilt 0, Sayı 28

Kaynak Göster

APA Çatak, J. & Uçgun, E. N. (2022). Hazır soslardaki ileri glikasyon son ürünleri (AGEs) öncüllerinin biyoerişilebilirliklerinin in vitro gastrointestinal sistem ile belirlenmesi . Gıda ve Yem Bilimi Teknolojisi Dergisi , 0 (28) , 47-56 . Retrieved from https://dergipark.org.tr/tr/pub/bursagida/issue/71456/1150241