Publication: Ülseratif kolitli hastalarda uygulanan standart diyete geliştirilen gilaburu (Viburnum opulus L.) içerikli gıda ürününün ilave edilmesi ve etkilerinin incelenmesi
Abstract
Ülseratif kolitli hastalarda uygulanan standart diyete geliştirilen gilaburu (Viburnum opulus L.) içerikli gıda ürününün ilave edilmesi ve etkilerinin incelenmesi Amaç: Çalışmada gilaburu (Viburnum opulus L.) meyve ekstresi (VOFE) ilave edilerek geliştirilmiş waffle’ların potansiyel antioksidan ve anti-inflamatuvar etkilerini ortaya koymak ve ülseratif kolit (ÜK) hastalarında uygulanan diyete ilave ederek etkilerini değerlendirmek amaçlanmaktadır. Gereç ve Yöntem: Tezin birinci basamağında VOFE içeren waffle’ların fonksiyonel özellikleri, potansiyel antioksidan kapasitesi ve anti-inflamatuvar etkisi in vitro gastrointestinal sindirim sistemi simülasyonu ile karşılaştırılmıştır. Çalışmanın ikinci basamağında, ÜK hastalarında geliştirilen waffle ürününün diyetlerine 4 hafta boyunca eklenmesiyle, randomize, plasebo kontrollü ve tek kör tasarımlı bir klinik müdahale çalışması yürütülmüştür. Hastalar müdahele öncesi ve sonrası beslenme durumları, hastalık aktivite skorları ile inflamatuvar, endotelyal disfonksiyon ve oksidatif stres biyobelirteçleri istatistiki olarak değerlendirilmiştir. Bulgular: Geliştirilen tüm waffle’lar fenolik içerik, radikal süpürücü aktivite, anti-inflamatuvar kapasite açısından değerlendirildi ve en iyi antioksidan aktivitenin 6g metanolik gilaburu meyve ektresi içerikli waffle’da (WM6) olduğu saptanmıştır. Klinik müdahale çalışmasında 102 hasta ile görüşülmüş, kayıplar dahil 32 hasta (ortalama yaş 38,72 yıl, %56,2’si kadın, 16:16 gilaburu:plasebo grubu) dahil edilmiştir. WM6 ilave edilmiş grupta müdahale sonrası hastalık şiddeti, MAYO skoru, SCCAI, serum CRP, ESR, IL-1β, IL-6, TNF-α, ROS, iNOS ve MDA seviyelerinde azalma ve IL-10 ile FRAP seviyesinde ise artış görülmüştür (p<0,05). Plasebo grubunda ise ROS ve iNOS seviyelerinde artış saptanmıştır (p>0,05). Sonuç: Bu çalışma gilaburunun ÜK hastalarında kullanıldığı bilinen ilk klinik müdahale çalışması olması açısından önem arz etmektedir. VOFE ile zenginleştirilmiş waffle’ların, hastalığın aktif döneminde olan ÜK hastalarında inflamasyonu baskılayarak ve oksidatif stresi azaltarak hastalık aktivitesini hafifletebileceği bulunmuştur. Elde edilen bulgular ürünün antioksidan ve anti-inflamatuvar özellikleri açısından terapötik potansiyele sahip, gilaburu meyvesine göre tüketilebilirliği daha yüksek olan, modifiye edilmiş fonksiyonel bir besin olarak inflamatuvar hastalıklarda umut vadeden bir yaklaşım sunabileceğini göstermektedir.
Addition of gilaburu (viburnum opulus l.) containing food product to standard diet applied to patients with ulcerative colitis and investigation of its effects Objective: The aim of the study is to reveal the potential antioxidant and anti-inflammatory effects of waffles enriched with gilaburu (Viburnum opulus L.) fruit extracts (VOFE) and to evaluate the effects of adding it to the diet of patients with ulcerative colitis (UC). Materials and Methods: In the first stage of the thesis study, the functional properties, potential antioxidant capacity and anti-inflammatory effect of waffles enriched with VOFE were compared with in vitro gastrointestinal digestive system simulation. In the second stage, a randomized placebo-controlled single-blind clinical intervention study was conducted by adding the developed waffles with VOFE to the diets of UC patients for 4 weeks. Patients were statistically evaluated in terms of disease activity scores and inflammatory, endothelial dysfunction and oxidative stress biomarkers before and after the intervention. Results: All developed products were evaluated in terms of phenolic content, radical scavenging activity, anti-inflammatory capacity. The best antioxidant activity was found in waffle containing 6g methanolic gilaburu fruit extract (WM6). In the clinical intervention study, 102 patients were interviewed and 32 patients including drop outs (mean age 38.72 years, 56.2% female, 16:16 gilaburu:placebo group) were included. In the WM6 group, there was a decrease in disease severity, MAYO score, SCCAI, serum CRP, ESR, IL-1β, IL-6, TNF-α, ROS, iNOS and MDA, increase FRAP and IL-10 levels after the intervention (p<0.05). In the placebo group, there was an increase in iNOS and ROS levels (p>0.05). Conclusion: This study is significant as it represents the first known clinical trial in which gilaburu (Viburnum opulus L.) was used in patients with ulcerative colitis (UC). Waffles enriched with gilaburu fruit extract appear to alleviate disease activity in UC patients during the active phase by suppressing inflammation and reducing oxidative stress. The findings suggest that the product may offer therapeutic potential due to its antioxidant and anti-inflammatory properties and could serve as a modified functional food with higher palatability than the raw gilaburu fruit, presenting a promising approach for managing inflammatory diseases.
Addition of gilaburu (viburnum opulus l.) containing food product to standard diet applied to patients with ulcerative colitis and investigation of its effects Objective: The aim of the study is to reveal the potential antioxidant and anti-inflammatory effects of waffles enriched with gilaburu (Viburnum opulus L.) fruit extracts (VOFE) and to evaluate the effects of adding it to the diet of patients with ulcerative colitis (UC). Materials and Methods: In the first stage of the thesis study, the functional properties, potential antioxidant capacity and anti-inflammatory effect of waffles enriched with VOFE were compared with in vitro gastrointestinal digestive system simulation. In the second stage, a randomized placebo-controlled single-blind clinical intervention study was conducted by adding the developed waffles with VOFE to the diets of UC patients for 4 weeks. Patients were statistically evaluated in terms of disease activity scores and inflammatory, endothelial dysfunction and oxidative stress biomarkers before and after the intervention. Results: All developed products were evaluated in terms of phenolic content, radical scavenging activity, anti-inflammatory capacity. The best antioxidant activity was found in waffle containing 6g methanolic gilaburu fruit extract (WM6). In the clinical intervention study, 102 patients were interviewed and 32 patients including drop outs (mean age 38.72 years, 56.2% female, 16:16 gilaburu:placebo group) were included. In the WM6 group, there was a decrease in disease severity, MAYO score, SCCAI, serum CRP, ESR, IL-1β, IL-6, TNF-α, ROS, iNOS and MDA, increase FRAP and IL-10 levels after the intervention (p<0.05). In the placebo group, there was an increase in iNOS and ROS levels (p>0.05). Conclusion: This study is significant as it represents the first known clinical trial in which gilaburu (Viburnum opulus L.) was used in patients with ulcerative colitis (UC). Waffles enriched with gilaburu fruit extract appear to alleviate disease activity in UC patients during the active phase by suppressing inflammation and reducing oxidative stress. The findings suggest that the product may offer therapeutic potential due to its antioxidant and anti-inflammatory properties and could serve as a modified functional food with higher palatability than the raw gilaburu fruit, presenting a promising approach for managing inflammatory diseases.