Pudinglerde İleri Glikasyon Son Ürünleri Öncüllerinin in Vitro Sindirim Sisteminde Biyoerişilebilirliklerinin Belirlenmesi
Author :
Abstract
İleri glikasyon son ürünleri(AGE) potansiyel kimyasal tehlikeli bileşiklerdir. Sindirim sistemi koşulları AGE oluşumuna etki edebilir. Pudinglerin düşük AGE içeriğine sahip olduğu bilinmesine rağmen, in vitro sindirimin AGE oluşumuna etkisi bilinmemektedir. Bu çalışma in vitro sindirim koşullarında pudinglerde AGE öncülü olan Glioksal(GO) ve metilglioksal(MGO) oluşuşumun belirlenmesini amaçlamaktadır. Bu amaçla, pudinglerde GO ve MGO seviyeleri HPLC ile belirlenmiştir. Örneklerin GO ve MGO miktarları sırasıyla 6.3 ila 13.8 µg /100 g ve 5.8 ila 24.4 8 µg /100 g’dır. In vitro sindirimden sonra GO ve MGO seviyeleri sırasıyla 7.4 ila 24.4 8 µg /100 g ve 8.5 ila 21.6 8 µg /100 g’a kadar artmıştır. Bizim sonuçlarımız pudinglerde süt proteinlerinin bağlama kapasitesi, nişastanın su tutma kapasitesi, düşük ısıl işlem ve şeker türünden dolayı AGE öncüllerinin düşük olabileceğini ortaya çıkarmıştır.
Keywords
Abstract
Advanced glycation end products (AGEs) are potentially chemical hazardous compounds. Digestive system condtions may effect AGEs formation. Despite puddings have low AGEs content, the effect of in vitro digestion on AGEs formation is unknown. This study aims to determine the formation of AGEs precursors as Glyoxal (GO) and Methylglyoxal (MGO) in puddings under in vitro digestion. For this purpose, GO and MGO levels of puddings were determined by High-Performance Liquid Chromatography. The amount of GO and MGO in samples ranged between 6.3 to 18.8 µg /100 g and 5.8 to 24.4 µg / 100g, respectively. After in vitro digestion, GO and MGO levels were increased to between 7.4 to 24.4 µg / 100g and 8.5 to 31.6 µg/100 g, respectively. Our results revealed that puddings have low AGEs precursors this may be due to bounding capability of milk proteins, water binding capacity of starch, low heat treatment and sugar type.
Keywords
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