Makro Bileşenlerle İlişkili Polifenollerin Biyokimyasal Etkileri

Öz

Uzun yıllardır ağırlıklı olarak şeker, tuz, doymamış yağlar ve işlenmiş hazır gıdalarla beslenme alışkanlığı giderek artmış bu da beraberinde kronik hastalıklara yakalanma oranını arttırmıştır. Bunun sonucu olarak ortaya çıkan çok çeşitli sağlık sorunlar insanları, daha sağlıklı beslenme arayışlarına götürmüştür. Bu da temel besin bileşenleri olan karbonhidratlar, proteinler ve yağların sekonder metabolitleri olan fenolik bileşenlerce zengin yenilebilir meyvelerin, sebzelerin, baharatlarin, yemişlerin, tohumların ve çiçeklerin önemini artmıştır. Bu derlemede makro bileşenlerle ilişkili polifenollerin polifenol bileşikler olan flavonoidler, fenolik asitler, stilbenler ve lignanların biyokimyasal etkilerine bağlı olarak sağlık üzerine faydaları ortaya konmaya çalışılmıştır.

Anahtar Kelimeler

• Flavonoidler
• Fenolik asitler
• Stilbenler
• Lignanlar
• Sağlık

Biochemical Effects of Polyphenols Associated with Macro Components

Öz

For many years, the habit of eating mainly sugar, salt, unsaturated fats and processed ready-to-eat foods has gradually increased, which has increased the rate of chronic diseases. A wide variety of health problems that have arisen as a result of this have led people to seek healthier nutrition. This has increased the importance of edible fruits, vegetables, spices, nuts, seeds and flowers rich in phenolic components, which are secondary metabolites of carbohydrates, proteins and fats, which are essential nutritional components. In this review, it was tried to reveal the health benefits of polyphenols associated with macro components due to the biochemical effects of polyphenol compounds such as flavonoids, phenolic acids, stilbenes and lignans.

Anahtar Kelimeler

• Flavonoids
• Phenolic acid
• Stilbenes
• Lignans
• Health

Kaynakça

1. Acosta-Estrada, B. A. Gutiérrez-Uribe, J. A. & Serna-Saldívar, S. O. (2014). Bound phenolics in foods, a review. Food chemistry, 152, 46-55.
2. Acosta-Estrada, B.A. Gutiérrez-Uribe, J.A. SernaSaldívar, S.O. (2014). Bound phenolics in foods, a review. Food Chemistry, 152, 46-55
3. Alkan, Ş. B. & Rakıcıoğlu, N. (2021). Kanserin Önlenmesi ve Tedavisinde Polifenollerin Rolü. Celal Bayar Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi, 8(2), 372-379.
4. Anantharaju, P.G, Gowda, P.C, Vimalambike, M.G, Madhunapantula, S.V, An overview on the role of dietary phenolics for the treatment of cancers, Nutrition Journal, 2016, 15(1), 99.
5. Bautista-Ortín, A.B., Martínez-Hernández, A., RuizGarcía, Y., Gil-Muñoz, R., Gómez-Plaza, E. (2016). Anthocyanins influence tannin-cell wall interactions. Food Chemistry, 206, 239-248.
6. Bohn, T. (2014). Dietary factors affecting polyphenol bioavailability. Nutrition Reviews, 72(7), 429-452.
7. Cansev, Z. Sabuncu, M. Gülkun, G. Ateş, M. Cansev, A., & Şahan, Y. (2024). Enginar yan ürünleri ile zenginleştirilmiş bisküvilerin fizikokimyasal ve fonksiyonel özelliklerinin değerlendirilmesi. Gıda ve Yem Bilimi Teknolojisi Dergisi, (31), 1-11.
8. Çimen, F. Polat, H., & Ekici, L. (2020). Polifenollerin bağırsak mikrobiyota kompozisyonunu düzenleyici ve nöroprotektif etkileri. Akademik Gıda, 18(2), 190-208.

9. Czubinski, J. Dwiecki, K. (2017). A review of methods used for investigation of protein-phenolic compound interactions. International Journal of Food Science & Technology, 52(3), 573-585.
10. Dewi, S. T. R. (2019). Penentuan aktivitas antioksidan secara in vitro dari ekstrak etanol propolis dengan metode DPPH (1, 1-difenil-2-pikrilhidrazil). Media Farmasi, 15(1),
11. Dominguez Avila, J. A., Rodrigo Garcia, J., Gonzalez Aguilar, G. A., & De la Rosa, L. A. (2017). The antidiabetic mechanisms of polyphenols related to increased glucagon-like peptide-1 (GLP1) and insulin signaling. Molecules, 22(6), 903.
12. Friesen, K., Chang, C. Nickerson, M. (2015). Incorporation of phenolic compounds, rutin and epicatechin, into soy protein isolate films: Mechanical, barrier and cross-linking properties. Food Chemistry, 172, 18-23.
13. Gorelik, S., Kanner, J., Schurr, D., Kohen, R. (2013). A rational approach to prevent postprandial modification of LDL by dietary polyphenols. Journal of Functional Foods, 5(1), 163-169.
14. Jakobek, L. (2015). Interactions of polyphenols with carbohydrates, lipids and proteins. Food Chemistry, 175, 556-567.
15. Karabulut, G. & Yemiş, O. (2019). Fenolik bileşiklerin bağlı formları ve biyoyararlılığı. Akademik Gıda, 17(4), 526-537.
16. Kumar Ganesan, K. G. & Xu BaoJun, X. B. (2017). Molecular targets of vitexin and isovitexin in cancer therapy: A critical review. Shahidi, F., Yeo, J. (2016). Insoluble-bound phenolics in food. Molecules, 21(9), 1216.
17. Lagos, J.B. Vargas, F.C. de Oliveira, T.G. da Aparecida Makishi, G.L. do Amaral Sobral, P.J. (2015). Recent patents on the application of bioactive compounds in food: a short review. Curr Opin Food Sci, 5: 1-7, doi.org/10.1016/j.cofs. 2015.05.012.
18. Manach C, Scalbert A, Morand C, Remesy C, Jimenez L. (2004). Polyphenols: food sources and bioavailability. Am J Clin Nutr 79:727-47.
19. Le Bourvellec, C. Renard, C.M.G.C. (2012). Interactions between polyphenols and macromolecules: quantification methods and mechanisms. Critical Reviews in Food Science and Nutrition, 52(3), 213-248.
20. Li, M., Zheng, Y., Zhao, J., Liu, M., Shu, X., Li, Q., Wang, et al. (2022). Polyphenol Mechanisms against Gastric Cancer and Their Interactions with Gut Microbiota: A Review. Current oncology (Toronto, Ont.), 29(8), 5247–5261.
21. López-Oliva, M.E., Pozuelo, M.J., Rotger, R., Muñoz-Martínez, E., Goni, I. (2013). Grape antioxidant dietary fibre prevents mitochondrial apoptotic pathways by enhancing Bcl-2 and Bcl-x L expression and minimising oxidative stress in rat distal colonic mucosa. British Journal of Nutrition, 109(1), 4-16.
22. Lorrain, B., Dangles, O., Loonis, M., Armand, M., Dufour, C. (2012). Dietary iron-initiated lipid oxidation and its inhibition by polyphenols in gastric conditions. Journal of Agricultural and Food Chemistry, 60(36), 9074-9081.
23. Maniglia, B. C., Rebelatto, E. A., Andrade, K. S., Zielinski, A., & de Andrade, C. J. (2021). Polyphenols. Food Bioactives and Health, 1-39.
24. Ortega, N. Reguant, J. Romero, M.P., Macia, A. Motilva, M.J. (2009). Effect of fat content on the digestibility and bioaccessibility of cocoa polyphenol by an in vitro digestion model. Journal of Agricultural and Food Chemistry, 57(13), 5743- 5749.
25. Öztürk, M. & Yılmaz, H. Ö. (2024). Diyet Polifenollerinin Bağırsak Mikrobiyotası Üzerindeki Etkisi. Beslenme ve Diyet Dergisi, 52(1), 87-98.
26. Pérez-Jiménez, J. Díaz-Rubio, M.E. Saura Calixto, F. (2013). Non-extractable polyphenols, a major dietary antioxidant: occurrence, metabolic fate and health effects. Nutrition Research Reviews, 26(2), 118-129.
27. Petzke, K.J., Schuppe, S., Rohn, S., Rawel, H.M., Kroll, J. (2005). Chlorogenic acid moderately decreases the quality of whey proteins in rats. Journal of Agricultural and Food Chemistry, 53(9), 3714-3720.
28. Plamada, D. & Vodnar, D. C. (2021). Polyphenols—Gut microbiota interrelationship: A transition to a new generation of prebiotics. Nutrients, 14(1), 137.yy
29. Rawel, H. M. Czajka, D. Rohn, S. & Kroll, J. (2002). Interactions of different phenolic acids and flavonoids with soy proteins. International Journal of Biological Macromolecules, 30(3-4), 137-150.
30. Renard, C.M. Watrelot, A.A. Le Bourvellec, C. (2017). Interactions between polyphenols and polysaccharides: mechanisms and consequences in food processing and digestion. Trends in Food Science & Technology, 60, 43-51.
31. Rinaldi, A. Jourdes, M. Teissedre, P.L. Moio, L. (2014). A preliminary characterization of Aglianico (Vitis vinifera L. cv.) grape proanthocyanidins and evaluation of their reactivity towards salivary proteins. Food Chemistry, 164, 142-149.
32. Saini, R. K. Rengasamy, K. R., Mahomoodally, F. M. Keum, Y. S. (2020). Protective effects of lycopene in cancer, cardiovascular, and neurodegenerative diseases: An update on epidemiological and mechanistic perspectives. Pharmacol Res, 155, 104730.
33. Sánchez-Tena, S., Lizárraga, D., Miranda, A., Vinardell, M.P., García-García, F., Dopazo, J., Torres, J.R., Saura-Calixto, F., Capellà, G., Cascante, M. (2013). Grape antioxidant dietary fiber inhibits intestinal polyposis in Apc Min/+ mice: relation to cell cycle and immune response. Carcinogenesis, 34(8), 1881-1888.
34. Santos, I. S. Ponte, B. M. Boonme, P. Silva, A. M., & Souto, E. B. (2013). Nanoencapsulation of polyphenols for protective effect against colon–rectal cancer. Biotechnology advances, 31(5), 514-523.
35. Sarı, A. N. (2017). Potensı Antıoksıdan Alamı Pada Ekstrak Daun Jamblang (Syzigium cumini (L.) Skeels). Eksakta, 18(02), 107-12.
36. Saura‐Calixto, F. Pérez‐Jiménez, J. Touriño, S. Serrano, J. Fuguet, E., Torres, J.L. Goñi, I. (2010). Proanthocyanidin metabolites associated with dietary fibre from in vitro colonic fermentation and proanthocyanidin metabolites in human plasma. Molecular Nutrition & Food Research, 54(7), 939-946.
37. Serra, A. Macia, A., Romero, M.P. Valls, J. Bladé, C. Arola, L. Motilva, M.J. (2010). Bioavailability of procyanidin dimers and trimers and matrix food effects in in vitro and in vivo models. British Journal of Nutrition, 103(7), 944- 952.
38. Shahidi, F. Yeo, J. (2016). Insoluble-bound phenolics in food. Molecules, 21(9), 1216.
39. Soares, S. Mateus, N. de Freitas, V. (2012). Carbohydrates inhibit salivary proteins precipitation by condensed tannins. Journal of Agricultural and Food Chemistry, 60(15), 3966-3972.
40. Soyocak, A. & Koç, G. (2020). Siyah üzüm ekstresinin meme kanseri hücrelerinde MMP-9 gen ekspresyonuna etkisi. Biological Diversity and Conservation, 13(3), 194-199.
41. Spencer JPE, Abd El Mohsen MM, Minihane AM, Mathers JC. Biomarkers of the intake of dietary polyphenols: Strengths, limitations and application in nutrition research. Bristish Journal of Nutrition. 2008; 99:12–22.
42. Verzelloni, E. Pellacani, C., Tagliazucchi, D. Tagliaferri, S. Calani, L. Costa, L.G. Brighenti., F., Borges, G., Crozier, A., Conte, A., Del Rio, D. (2011). Antiglycative and neuroprotective activity of colon‐derived polyphenol catabolites. Molecular Nutrition & Food Research, 55(S1), S35-S43.
43. Watrelot, A.A. Le Bourvellec, C., Imberty, A. Renard, C.M. (2014). Neutral sugar side chains of pectins limit interactions with procyanidins. Carbohydrate Polymers, 99, 527-536.
44. Yalçın, A.S. Yılmaz, A.M. Altundağ, E.M. Koçtürk S. (2017). Kurkumin, kuersetin ve çay kateşinlerinin antikanser etkileri. Marmara Pharmaceutical Journal, 21, 19-29.
45. Zeriouh, W. Nani, A. Belarbi, M. Dumont, A. De Rosny, C., Aboura, I. Ghanemi, F.Z. Murtaza, B. Patoli, D. Thomas, C. Apetoh, L. Rébé, C. Delmas, D. Khan, N.A. Ghiringhelli, F. Rialland, M. Hicham, A. (2017). Phenolic extract from oleaster (Olea europaea var. Sylvestris) leaves reduces colon cancer growth and induces caspasedependent apoptosis in colon cancer cells via the mitochondrial apoptotic pathway. Plos One, 12(2), 0170823.
46. Zhang, B., Zhang, Y., Li, H., Deng, Z., & Tsao, R. (2020). A review on insoluble-bound phenolics in plant-based food matrix and their contribution to human health with future perspectives. Trends in Food Science & Technology.
47. Zhou, Y., Zheng, J., Li, Y., Xu, D. P., Li, S., Chen, Y. M., & Li, H. B. (2016). Natural polyphenols for prevention and treatment of cancer. Nutrients, 8(8), 515.