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

Yıl 2023, Cilt: 6 Sayı: 2, 1369 - 1383, 05.07.2023

Halime Uğur

Öz

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.

Anahtar Kelimeler

Bebek bisküvisi, İnek sütü, Oksidasyon, Malondialdehit, Biyoerişilebilirlik

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

Öz

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.

Anahtar Kelimeler

Baby biscuit, Cow milk, Oxidation, Malondialdehyde, Bioaccessibility

Kaynakça

• Ahmed M., Pickova J., Ahmad T., Liaquat M., Farid A., Jahangir M. Oxidation of lipids in foods. Sarhad Journal of Agriculture 2016; 32(3): 230-238.
• Aksoy AS., Arici M., Yaman M. The effect of hardaliye on reducing the formation of malondialdehyde during in vitro gastrointestinal digestion of meat products. Food Bioscience 2022; 101747.
• Arshad MS., Hina G., Anjum FM., Suleria HAR. Effect of milk-derived bioactive peptides on the lipid stability and functional properties of beef nuggets. Scientific Reports 2022; 12(1): 1-12.
• Ayman S Mazahreh. “Evaluation of Fat and Vitamin E in Some Baby Biscuit". Acta Scientific Nutritional Health 2020; 49-51.
• Bertolín JR., Joy M., Blanco M. Malondialdehyde determination in raw and processed meat products by UPLC-DAD and UPLC-FLD. Food chemistry 2019; 298: 125009.
• Bottani M., Cattaneo S., Pica V., Stuknytė M., Gomarasca M., Lombardi G., Ferraretto A. Gastrointestinal in vitro digests of infant biscuits formulated with bovine milk proteins positively affect in vitro differentiation of human osteoblast-like cells. Foods 2020; 9(10): 1510.
• Całyniuk B., Grochowska-Niedworok E., Walkiewicz KW., Kawecka S., Popiołek E., Fatyga E. Malondialdehyde (MDA)–product of lipid peroxidation as marker of homeostasis disorders and aging. In Annales Academiae Medicae Silesiensis 2016; 70: 224-228.
• Caponio, F., Summo C., Delcuratolo D., Pasqualone A. Quality of the lipid fraction of Italian biscuits. Journal of the Science of Food and Agriculture 2006; 86: 356–361.
• Caponio F., Summo C., Paradiso, VM., Pasqualone A., Gomes T. Evolution of the oxidative and hydrolytic degradation of biscuits’ fatty fraction during storage. Journal of the Science of Food and Agriculture 2009; 89: 1392–1396.
• Custodio-Mendoza JA., Aja-Macaya J., Valente IM., Rodrigues JA., Almeida PJ., Lorenzo RA., Carro AM. Determination of malondialdehyde, acrolein and four other products of lipid peroxidation in edible oils by Gas-Diffusion Microextraction combined with Dispersive Liquid-Liquid Microextraction. Journal of Chromatography A 2020; 1627: 461397.
• Difonzo G., Pasqualone A., Silletti R., Cosmai L., Summo C., Paradiso VM., Caponio F. Use of olive leaf extract to reduce lipid oxidation of baked snacks. Food Research International 2018; 108: 48-56.
• Falade AO., Oboh G., Okoh AI. Potential health lmplications of the consumption of thermally-oxidized cooking oils–a review. Polish journal of food and nutrition sciences 2017; 67(2).
• Fukasawa R., Kanda A., Hara S. Anti-oxidative effects of rooibos tea extract on autoxidation and thermal oxidation of lipids. Journal of Oleo Science 2009; 58: 275–283.
• Imeneo V., Romeo R., Gattuso A., De Bruno A., Piscopo A. Functionalized biscuits with bioactive ingredients obtained by Citrus lemon pomace. Foods 2021; 10(10): 2460.
• Jaarin K., Kamisah Y. Repeatedly heated vegetable oils and lipid peroxidation. Lipid peroxidation 2012; 2018: 211-28.
• Jiménez P., García P., Bustamante A., Barriga A., Robert P. Thermal stability of oils added with avocado (Persea americana cv. Hass) or olive (Olea europaea cv. Arbequina) leaf extracts during the French potatoes frying. Food chemistry 2017; 221: 123-129.
• Khan IT., Nadeem M., Imran M., Ullah R., Ajmal M., Jaspal MH. Antioxidant properties of Milk and dairy products: A comprehensive review of the current knowledge. Lipids in health and disease 2019; 18(1): 1-13.
• Lamothe S., Desroches V., Britten M. Effect of milk proteins and food-grade surfactants on oxidation of linseed oil-in-water emulsions during in vitro digestion. Food chemistry 2019; 294: 130-137.
• Lee SJ., Lee SY., Chung MS., Hur SJ. Development of novel in vitro human digestion systems for screening the bioavailability and digestibility of foods. Journal of Functional Foods 2016; 22: 113–121.
• Ma L., He Q., Qiu Y., Liu H., Wu J., Liu G., Zhu, L. Food matrixes play a key role in the distribution of contaminants of lipid origin: A case study of malondialdehyde formation in vegetable oils during deep-frying. Food Chemistry 2021; 347: 129080.
• Nieva-Echevarría B., Goicoechea E., Guillén MD. Food lipid oxidation under gastrointestinal digestion conditions: A review. Critical reviews in food science and nutrition 2020; 60(3): 461-478.
• Pasqualone A., Haider NN., Summo C., Coldea TE., George SS., Altemimi AB. Biscuit contaminants, their sources and mitigation strategies: A review. Foods 2021; 10(11): 2751.
• Reitznerová A., Šuleková M., Nagy J., Marcinčák S., Semjon B., Čertík M., Klempová T. Lipid peroxidation process in meat and meat products: A comparison study of malondialdehyde determination between modified 2-thiobarbituric acid spectrophotometric method and reverse-phase high-performance liquid chromatography. Molecules 2017; 22(11): 1988.
• Schröder A., Sprakel J., Boerkamp W., Schroën K., Berton-Carabin CC. Can we prevent lipid oxidation in emulsions by using fat-based Pickering particles?. Food Research International 2019; 120: 352-363.
• Uğur H., Çatak J., Mızrak ÖF., Çebi N., Yaman, M. Determination and evaluation of in vitro bioaccessibility of added vitamin C in commercially available fruit-, vegetable-, and cereal-based baby foods. Food chemistry 2020; 330: 127166.
• Vital ACP., Croge C., da Silva DF., Araújo PJ., Gallina MZ., Matumoto-Pintro PT. Okara residue as source of antioxidants against lipid oxidation in milk enriched with omega-3 and bioavailability of bioactive compounds after in vitro gastrointestinal digestion. Journal of food science and technology 2018; 55(4): 1518-1524.
• Zhang Y., Henning SM., Lee RP., Huang J., Zerlin A., Li Z. Turmeric and black pepper spices decrease lipid peroxidation in meat patties during cooking. International Journal of Food Sciences & Nutrition 2015; 66(3): 260–265.