Carbohydrates are digested in in vivo gastrointestinal hydrolysis system in the body. To investigate glycemic evaluation of carbohydrate digestion, a lot of in vivo study in the literature, in vitro glycemic study to research postprandial glucose composition with biochemical hydrolysis systems for carbohydrates hasn't been met. In this study, it was investigated glycemic evaluation by using postprandial glucose after digestion of the bread species from different countries such as the United States, Sweden, and Germany with our constructed biochemical hydrolysis system at in vitro conditions. The assays of GI and GL values of these bread species were carried out with the methods based on spectrophotometric. GI and GL values of American white bread (AWB), Sweden white bread (SWB), German white bread (GWB) were calculated by using Turkish white bread (TWB) as reference carbohydrate. AWB, SWB, and GWB have lower GI values than TWB. GL values were also determined for each bread species by using spectrophotometric biochemical in vitro hydrolysis system because the value indicated for consumption of a foodstuff. TWB had higher GL value than the other bread species. GL values of all bread samples were bigger than 20.
The aim of this research was to investigate the levels of the most potent precursors of advanced glycation end products (AGEs) in some high‐sugar containing Turkish traditional foods and investigated the effects of sugar content on the formation of AGE precursors. The amounts of glyoxal (GO) and methylglyoxal (MGO) were determined by HPLC using pre‐column derivatization. When we evaluated GO and MGO results, GO and MGO values ranged from 99.8 to 223.3, and from 53.2 to 8,773.7 µg/100 g, respectively. GO and MGO may be formed by Maillard reactions as well as caramelization reactions. Products made with red fruits contained low MGO amounts. Thus, traditional foods containing red fruit may prevent the formation of GO and MGO. In general, we concluded that foods containing proanthocyanidins are more effective in reducing the MGO level than foods containing resveratrol. Further studies are needed to support these results.
Practical applications
Fruit‐based and heat‐treated traditional foods examined in this study contain high amounts of sugar. The precursors of advanced glycation end products, glyoxal (GO), and methylglyoxal (MGO) may be formed by the Maillard reactions as well as the caramelization reaction in the examined samples. Pestil, sausage, and molasses are products that can be stored for a long time. Therefore, longer storage may also contribute to the increasing amount of GO and MGO. Products made from red fruits contain high amounts of anthocyanins, whereas products made with grape contain high amounts of resveratrol. Products made with red fruits contain low amounts of MGO. In general, foods containing proanthocyanidins are more effective in reducing the MGO level than foods containing resveratrol.
Öz Geleneksel Türk mutfağında mevcut olan yemeklerin porsiyon başına düşen vitamin kompozisyonlarının miktarı ve günlük alınması gereken değerler arasında bir ilişki söz konusudur. Bu çalışma da, bu ilişkiyi incelemek amacıyla bazı geleneksel yemek türleri laboratuvar ortamında hazırlanarak, HPLC (Yüksek Performanslı Sıvı Kromatografisi) cihazı aracılığıyla analiz edildi. Kullanılan analitik yöntemle, suda çözünen bazı vitaminlerin eşzamanlı tespiti yapılarak miktar tayini için spesifik, sağlam ve zaman açısından verimli olduğu gösterildi. Her bir örnek için tiamin, riboflavin, nikotinik asit, nikotinamid, piridoksin (PN), piridoksal (PL) ve piridoksamin (PM) kompozisyonları incelendi ve sonuçlar mikrogram (µg) cinsinden hassas bir şekilde ifade edildi. B vitamini kompozisyonları dokularda oluşan oksidatif hasarlara karşı güçlü bir aktiviteye sahip antioksidanlar arasındadır. Ayrıca karbohidrat ve enerji metabolizması için de önemli bir rol oynar. Bu çalışmanın temel amacı günlük hayatta tüketilen bazı geleneksel yemek türlerinin 1 porsiyonunda bulunan B vitamini değerlerini µg olarak bulmaktır. Aynı zamanda, günlük B vitamini ihtiyacının ne kadarını karşıladığını yüzde olarak sunmaktır. Analizler sonucunda en yüksek B₁ ve B₂ vitamini miktarına sahip olan besin mercimek köftesidir, değerleri sırasıyla 299.20 µg/porsiyon ve 364.32 µg/porsiyon şeklindedir. B₃ vitaminin en yüksek olduğu besin zeytinyağlı yaprak sarmadır ve değeri 1030.4 µg/porsiyon olarak bulunmuştur. Son olarak B₆ vitaminin en yüksek olduğu besin 623.0 µg/porsiyon ile Kayseri mantıda bulunmuştur. Yemeklerin 1 porsiyonlarının günlük B grubu vitamin ihtiyacımızı karşılama oranları ise sırasıyla:
The global challenge against cardiovascular diseases, some tumours, diabetes, and diabetes-related disorders have accelerated. These conditions are often due to several dysfunctions in the metabolic pathway, which are influenced by diet. One reason for this is that excess consumption of processed foods may be accompanied by conversion of their components into harmful macromolecules such methylglyoxal (MGO) and glyoxal (GO) in the body. These hazardous compounds can be restricted during metabolism by plant-based natural sources or some medications. In this paper, anti-diabetic beverages such as green tea, bergamot-flavored black tea, and olive-leaf tea were used as plant-based sources, and functional snacks were developed using these ingredients. According to the results, the teas limited the formation of glycation products, with the greatest effects from bergamot-flavored black tea, followed by green tea and olive-leaf tea, respectively. The rates of MGO reduction were 83. 80 ± 4.19, 97.84 ± 4.4, and 96.51 ± 4.37 µg/100 g, while the rates of GO reduction were 65.18 ± 2.95, 93.7 ± 4.2, and 33.1 ± 1.50 µg/100 g, respectively.
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