Publication: Polifenol yönünden zengin bazı gıdaların prebiyotik ve probiyotik etkileşiminin in vitro gastrointestinal sistemde incelenmesi
Abstract
Amaç: Bu çalışma, polifenol açısından zengin besinlerin in vitro gastrointestinal sistemdeki prebiyotik ve probiyotik etkileşimlerini inceleyerek, kısa zincirli yağ asidi (SCFA) üretimi, toplam fenolik içerik (TPC), toplam antioksidan kapasiteleri (TAC) doğrultusunda bu besinlerin sağlık üzerindeki potansiyel etkilerini değerlendirmeyi amaçlamaktadır. Gereç ve Yöntem: İn vitro gastrointestinal sindirim modeli, ağız, mide, ince bağırsak ve kalın bağırsak aşamalarını simüle edecek şekilde hazırlanmıştır. Prebiyotikler ve polifenoller bu sindirim sürecine tabi tutulmuştur. Sindirim öncesi ve sonrası SCFA, HPLC kullanılarak analiz edilmiş, TAC ve TPC değerleri ise spektrofotometre ile ölçülmüştür. Bulgular: Polifenollerde sindirim öncesi ve sonrası SCFA seviyelerinde gözlemlenen değişiklikler, Türk kahvesinin sindirim sonrası en düşük asetik asit seviyelerini gösterdiğini, yeşil çayın ise en yüksek propiyonik asit seviyelerine ulaştığını ortaya koymuştur. Ayrıca, kızılcık sindirim sonrası en belirgin bütirik asit artışını göstermiştir. İn vitro sindirim sonrası Türk kahvesi TPC bakımından en yüksek artışı sergilerken, kızılcık TAC açısından en büyük artışı göstermiştir. Prebiyotikler açısından sindirim sonrası, arpa en yüksek artışı asetik, propiyonik ve bütirik asit seviyelerinde sağlamıştır. Ayrıca, sindirim sonrası TAC için arpa, TPC için ise yulaf belirgin bir artış göstermiştir. Prebiyotik ve probiyotik kombinasyonları değerlendirildiğinde, Türk kahvesi ve inülinin en yüksek TAC ve TPC artışını sağladığı bulunmuştur. Ayrıca, nişasta-polifenol komplekslerin TAC artırdığı bulunmuştur. Sonuç: Bu çalışma, polifenol açısından zengin besinlerin in vitro sindirim sonrası SCFA üretimini artırma, TAC ve TPC seviyelerini yükseltme potansiyeline sahip olduğunu ortaya koymuştur. Elde edilen bulgular, polifenollerin sindirim üzerindeki olumlu etkileri ve prebiyotik özellikleri hakkında önemli veriler sunmaktadır.
Objective: This study aims to evaluate the potential health effects of polyphenol-rich foods by examining their prebiotic and probiotic interactions in the in vitro gastrointestinal system, focusing on short-chain fatty acid production (SCFA), total phenolic content (TPC), and total antioxidant capacities (TAC). Materials and Methods: The in vitro gastrointestinal digestion model was prepared to simulate the stages of the mouth, stomach, small intestine, and large intestine. Prebiotics and polyphenols were subjected to this digestion process. SCFA before and after digestion were analyzed using HPLC, while TAC and TPC values were measured using a spectrophotometer. Results: The changes observed in SCFA levels before and after digestion in polyphenols revealed that Turkish coffee showed the lowest acetic acid levels after digestion, while green tea reached the highest propionic acid levels. Additionally, cranberry exhibited the most notable increase in butyric acid after digestion. Following in vitro digestion, Turkish coffee showed the highest increase in TPC, while cranberry exhibited the greatest increase in TAC. In terms of prebiotics, barley showed the highest increase in acetic, propionic, and butyric acid levels after digestion. Furthermore, after digestion, barley showed a significant increase in TAC, while oats demonstrated a notable increase in TPC. When prebiotic and probiotic combinations were evaluated, it was found that Turkish coffee and inulin resulted in the highest increases in TAC and TPC. Additionally, starch-polyphenol complexes were found to enhance TAC. Conclusion: This study has demonstrated the potential of polyphenol-rich foods to enhance SCFA production and increase TAC and TPC during in vitro digestion. The findings provide important data regarding the positive effects of polyphenols on digestion and their potential prebiotic properties.
Objective: This study aims to evaluate the potential health effects of polyphenol-rich foods by examining their prebiotic and probiotic interactions in the in vitro gastrointestinal system, focusing on short-chain fatty acid production (SCFA), total phenolic content (TPC), and total antioxidant capacities (TAC). Materials and Methods: The in vitro gastrointestinal digestion model was prepared to simulate the stages of the mouth, stomach, small intestine, and large intestine. Prebiotics and polyphenols were subjected to this digestion process. SCFA before and after digestion were analyzed using HPLC, while TAC and TPC values were measured using a spectrophotometer. Results: The changes observed in SCFA levels before and after digestion in polyphenols revealed that Turkish coffee showed the lowest acetic acid levels after digestion, while green tea reached the highest propionic acid levels. Additionally, cranberry exhibited the most notable increase in butyric acid after digestion. Following in vitro digestion, Turkish coffee showed the highest increase in TPC, while cranberry exhibited the greatest increase in TAC. In terms of prebiotics, barley showed the highest increase in acetic, propionic, and butyric acid levels after digestion. Furthermore, after digestion, barley showed a significant increase in TAC, while oats demonstrated a notable increase in TPC. When prebiotic and probiotic combinations were evaluated, it was found that Turkish coffee and inulin resulted in the highest increases in TAC and TPC. Additionally, starch-polyphenol complexes were found to enhance TAC. Conclusion: This study has demonstrated the potential of polyphenol-rich foods to enhance SCFA production and increase TAC and TPC during in vitro digestion. The findings provide important data regarding the positive effects of polyphenols on digestion and their potential prebiotic properties.