Investigation of the reactions of acrylamide during in vitro multistep enzymatic digestion of thermally processed foods


Hamzalioglu A. , GÖKMEN V.

FOOD & FUNCTION, cilt.6, ss.109-114, 2015 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 6 Konu: 1
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1039/c4fo00884g
  • Dergi Adı: FOOD & FUNCTION
  • Sayfa Sayıları: ss.109-114

Özet

α-dikarbonil bileşikleri, gazlı içecekler, meyve suları, kahve, HFCS, bisküvi, bebek mamaları ve Manuka balı gibi ısıl işlem görmüş  ürünlerde oluşan ara ürünlerdir. Bu bileşikler, protein ve peptid yapılarındaki amino ve sülfidril gruplarıyla kolaylıkla tersinmez reaksiyona girerekk ileri glikasyon ara ürünleri oluşturarak insanda bazı kronik-dejeneratif hastalıklara sebebiyet verdiğinden önem arz etmektedir. Bu çalışma da, gastorintestinal koşulların bisküvilerdeki a dikarbonil bileşiklere etkisinin araştırılmasını amaçlamıştır. 

Bu amaçla, oral, gastrik, duodenal ve kolon fazından oluşan in vitro çok aşamalı sindirim sistemi kullanılmıştır. Bisküvi, çifte kavrulmuş bisküvi ve bebek bisküvileri örnek olarak kullanılmış, ayrıca model sistemler oluşturularak sindirim esnasında gerçekleşen reaskyionlar açıklanmaya çalışılmıştır. 

Sonuçlara göre, gastik duodenal ve kolon fazında MGO azalmış ve sindirim sonunda çifte kavrulmuş bisküvi ve biskvilerde bu azalış %64 olarak belirlenmştir. Diğer yandan, MGO miktarı bebek bisküvilerinde ciddi şekilde artış göstermiştir. MGO ve sisteinden oluşan model sistem de sindirime tabi tutulmuş ve sonuçlar MGO ortamdaki serbest amino asitlerle etkileştiğini doğrulamıştır. Glukoz-protein model sistemleri de yine aradaki ilişkiyi açıklamak adına sindirime tabi tutulmuş ve sindirim süresince 3-DG azalırken furozin miktarında artış görülmüştür. 

α-dicarbonyl compounds are the intermediates formed in thermally processed foods such as wine, carbonated soft drinks, fruit juices, coffee, high-fructose corn syrup, baked cookies, manuka honey and baby foods. Since α-dicarbonyls react irreversibly with the amino and sulphydryl residues of proteins and peptides leading to formation of advanced glycation end products (AGEs) that are known as being involved in some chronic-degenerative diseases in humans, amount of ingested dicarbonyl compounds with foods is of importance. As total amount of dicarbonyl compounds in ingested food does not reflect the available amount for the body owing to their highly reactive nature, fate of α-dicarbonyl compounds during digestive process is also another important issue for human health. This study aimed to investigate the effect of gastrointestinal conditions on α-dicarbonyl content of biscuits.  

An in vitro multi-step enzymatic digestion system simulating gastric, duodenal and colon phases was used to evaluate the fate of dicarbonyl compounds during digestion. Besides twice baked, regular and baby biscuits, different model systems were also subjected to in vitro digestion to explain the interactions between α-dicarbonyl compounds and enzymatic or food proteins. Moreover, furosine analyses were performed in model systems subjected to digestion aiming to understand if early protein glycation is possible under the gastrointestinal conditions.

The levels of MGO decreased during gastric, duodenal and colon phases and finally MGO reduction was found to be around %64 at the end of digestion in both regular and twice-baked biscuits. In contrast, MGO levels increased significantly in baby biscuits indicating that intermediates accumulated during baking are converted to MGO under gastrointestinal conditions. Model systems, composed of cysteine and MGO, were used to understand the interaction mechanism and the results confirmed that the disappearance is due to reactions of MGO with free amino acids. Besides, glucose-protein model systems were subjected to digestion in order to evaluate the interactions between α- dicarbonyl compounds and protein during digestion. During digestive process, 3-DG decreased whereas furosine concentration increased.