Soğuk Sıkım Yan Ürünlerinden Elde Edilen Diyet Liflerinin Spirulina’nın in vitro Sindirimi Üzerine Etkileri

Öz

Bu çalışmanın amacı, soğuk sıkım yan ürünlerinden elde edilen diyet liflerinin Spirulina’nın (SP) in vitro sindirim boyunca biyoaktivitesi üzerine etkilerini araştırmaktır. Bu amaçla keten tohumu soğuk sıkım yan ürünü ve çörek otu soğuk sıkım yan ürününden çözünmeyen nitelikte diyet liflerinin (KÇDL ve ÇÇDL) ekstraksiyonu gerçekleştirilmiştir. SP, KÇDL ve ÇÇDL ile bir araya getirilerek in vitro sindirim protokolü (INFOGEST) uygulanmıştır. Sonuçlar, SP’nin toplam fenolik madde değerlerinin ağız ve mide sindirimi sonrasında diyet lifi eklenmesi ile azaldığını göstermiştir. İnce bağırsak sindiriminden sonra ise toplam fenolik madde değerinin arttığı belirlenmiştir. Antioksidan aktivite değerleri (DPPH ve ABTS) diyet liflerinin varlığında azalırken, klorofil değerleri ince bağırsak sindiriminden sonra artış göstermiştir. Özellikle ÇÇDL varlığında klorofil miktarı ince bağırsak sindirimi sonrası 1.61 mg g-1 değerinden 4.48 mg 2 g-1 değerine yükselmiştir. Ayrıca SP’nin in vitro sindirimi sonucu biyoaktivite değerleri diyet lifi türüne bağlı olarak da değişim göstermiş, fenolik madde miktarı artışı düşünüldüğünde KÇDL etkili iken, klorofil miktarı artışında ÇÇDL’nin daha etkili olduğu sonucuna ulaşılmıştır. Ağız, mide ve ince bağırsak sindirimi sonrası SP’nin biyoaktivite değerleri göz önüne alındığında, değerlerin özellikle ince bağırsakta artış gösterdiği tespit edilmiştir. Bu da SP’nin biyoerişilebilirlik ve dolayısıyla biyoyararlanımının diyet lifi ile birlikte artırılabileceği durumunu öne çıkarmıştır. Diyet lifi açısından zengin fonksiyonel gıdaların geliştirilmesinde biyoaktif bileşenlerin eklenmesinin gıda endüstrisi için sağlıklı gıdaları tasarlama ve iyileştirme yönünde artıları bulunmaktadır. Bu çalışma, Spirulina’nın in vitro sindiriminin ÇÇDL ve KÇDL varlığında düzenlendiğini ve sindirim ortamına diyet liflerinin eklenmesinin Spirulina’nın fenolik madde ve klorofil değerleri göz önünde bulundurulduğunda olası sağlık faydalarına katkı sağlayabileceğini vurgulamıştır.

Anahtar Kelimeler

• Spirulina
• Diyet lifi
• Biyoaktivite
• Klorofil
• Fenolik bileşik
• Çörek otu
• Keten tohumu

Etik Beyan

Bu çalışma için etik kuruldan izin alınmasına gerek yoktur.

Teşekkür

Bu çalışmanın gerçekleşmesi için laboratuvar imkânlarından yararlandığım Erciyes Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü öğretim üyesi Sayın Prof. Dr. Mustafa ÇAM’a teşekkür ederim.

Effects of Dietary Fibers Obtained from Cold-Press By-products on the in vitro Digestion of Spirulina

Öz

This study aimed to investigate the effects of dietary fibers obtained from cold-pressing by-products on the bioactivity of Spirulina (SP) during in vitro digestion. For this purpose, insoluble dietary fibers (ÇÇDL and KÇDL) were extracted from cold-pressing by-products of flaxseed and black cumin. SP was combined with ÇÇDL and KÇDL, and subjected to an in vitro digestion protocol (INFOGEST). The results showed that the total phenolic content of SP decreased after oral and gastric digestion with the addition of dietary fiber. After small intestinal digestion, the total phenolic content increased. Antioxidant activity values (DPPH and ABTS) decreased in the presence of dietary fiber, while chlorophyll values increased after small intestinal digestion. In particular, in the presence of ÇÇDL, the chlorophyll content increased from 1.61 mg g-1 to 4.48 mg 2 g-1 after small intestinal digestion. Furthermore, the bioactivity values of SP after in vitro digestion varied depending on the type of dietary fiber. While KÇDL was effective in increasing phenolic compound content, ÇÇDL was more effective in increasing chlorophyll content. Considering the bioactivity values of SP after oral, gastric, and small intestinal digestion, it was determined that the values increased especially in the small intestine. This highlights the possibility that the bioaccessibility and therefore the bioavailability, of SP can be increased through the incorporation of dietary fiber. The addition of bioactive compounds to the development of functional foods rich in dietary fiber has advantages for the food industry in terms of designing and improving healthy foods. This study emphasizes that the in vitro digestion of Spirulina is regulated in the presence of ÇÇDL and KÇDL, and that the addition of dietary fibers may contribute to the potential health benefits of Spirulina.

Anahtar Kelimeler

• Spirulina
• Dietary fiber
• Bioactivity
• Chlorophyll
• Phenolic compounds
• Black cumin
• Flaxseed

Etik Beyan

Bu çalışma için etik kuruldan izin alınmasına gerek yoktur.

Teşekkür

Bu çalışmanın gerçekleşmesi için laboratuvar imkânlarından yararlandığım Erciyes Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü öğretim üyesi Sayın Prof. Dr. Mustafa ÇAM’a teşekkür ederim.

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