Determination of Glyoxal and Methylglyoxal Bioaccessibility in Pastas and Noodles Varieties by In vitro Digestion Method

Öz

The heterogeneity of Advanced Glycation End Products (AGEs) formed during food processing is greater than that of physiologically formed AGEs, and the diversity of dietary AGEs complicates their effects. It is emphasized that dietary AGEs increase the risk of chronic diseases. In the current study, pasta and noodles, which are commonly consumed by the society, initial and after in vitro digestion glyoxal and methylglyoxal levels were investigated. Initial GO and MGO values in pasta and noodle samples were determined as 0,112- 2,607 µg/100 g and 1,641-11,675 µg/100 g, respectively. After the in vitro digestion process, an increase in GO and MGO contents was detected in all samples. The GO and MGO contents after digestion were determined as 0,847 and 6,624 µg/100 g and 5,563 and 24,932 µg/100 g, respectively. While the highest bioaccessibility for GO was seen in noodles with egg (1098%), for MGO in standard pasta (519%). The amount of free sugar released during the digestive process was thought to contribute to the increase of AGE precursors. However, although GO and MGO bioaccessibility of the products increased after digestion, it can be said that they do not have a high content of AGE precursors when their amounts in 100 grams of product are examined. Since human nutrition generally has a mixed composition, the AGE content of all foods in the diet is important. For this reason, it is thought that it is important for public health to determine the AGE content of frequently consumed products in our country and to develop techniques to reduce the content.

Anahtar Kelimeler

• pasta,
• AGEs,
• Bioaccessibility

Makarna ve Erişte Çeşitlerinde Glioksal ve Metilglioksal biyoerişilebilirliklerinin İn vitro Sindirim Metodu ile Belirlenmesi

Öz

Besinlerin işlenmesi sırasında oluşan İleri Glikasyon Son Ürünlerin [Advanced Glycation End Products (AGEs)] heterojenliği, fizyolojik olarak oluşan AGE’lerden daha fazladır ve diyet AGE'lerinin çeşitli olması etkilerini karmaşıklaştırmaktadır. Diyetle alınan AGE’lerin kronik hastalık riskini arttırdığı vurgulanmaktadır. Mevcut çalışmada toplum tarafından sık tüketilen besinlerden olan makarna ve eriştelerde başlangıç ve in vitro sindirim metodu sonrasındaki glioksal ve metilglioksal düzeyleri ve biyoerişilebilirlikleri araştırılmıştır. Makarna ve erişte örneklerindeki başlangıç GO ve MGO değerleri sırasıyla 0,112-2,607 µg/100 g ve 1,641-11,675 µg/100 g olarak saptanmıştır. İn vitro sindirim işlemi sonrasında tüm örneklerdeki GO ve MGO içeriklerinde artış saptanmıştır. Sindirim sonrası GO ve MGO içerikleri sırasıyla 0,847 ile 6,624 µg /100 g ve 5,563 ile 24,932 µg /100 g olarak belirlenmiştir. GO için en yüksek biyoerişilebilirlik %1098 ile yumurtalı eriştede görülürken, MGO’da ise %519 ile standart makarnada görülmüştür. Sindirim sürecinde açığa çıkan serbest şeker miktarının AGE öncülerinin artışına katkıda bulunduğu düşünülmüştür. Bununla birlikte sindirim sonrasında her ne kadar ürünlerin GO ve MGO biyoerişilebilirlikleri artmış olsa da 100 gram üründeki miktarları incelendiğinde ürünlerin AGE öncüleri içeriğinin düşük olduğu söylenebilir. İnsan beslenmesi genel olarak karışık bir kompozisyona sahip olduğundan diyette yer alan tüm besinlerin AGE içerikleri önem arz etmektedir. Bu nedenle ülkemizde sık tüketilen ürünlerin AGE içeriklerinin belirlenmesi ve içeriklerin azaltılabilmesine yönelik tekniklerin geliştirilmesinin halk sağlığı açısından önemli olduğu düşünülmüştür

Anahtar Kelimeler

• makarna
• ileri glikasyon son ürünleri
• biyoerişilebilirlik

Kaynakça

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