İnsan gastrointestinal koşullarının yeşil mercimek proteinlerinin in vitro protein sindirilebilirliği üzerine etkisinin araştırılması
Küçük Resim Yok
Tarih
2022
Yazarlar
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Cilt Başlığı
Yayıncı
Ege Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu tez çalışmasında dünya çapında tüketilen, protein, lif, karbonhidratlar, mineraller ve vitaminler açısından zengin sürdürülebilir bir kurubaklagil olan mercimek (Lens culinaris) üzerinde çalışılmıştır. Mercimekte bulunan tripsin inhibitörleri, kondanse tanenler ve polifenollerin protein sindirilirliğini etkilediği bilinmektedir. Ayrıca mercimeğe uygulanan gıda işleme yöntemlerinin de protein sindirilirliği üzerine etkisi vardır. Özet olarak, gıda matrisi ve pişirme işlemi (ısıl işlem) etkisi üç farklı in vitro gastrointestinal (Gİ) senaryo (bebek, tokluk ve açlık) ile değerlendirilmiştir. Sindirim koşulları mercimekten izole edilen protein izolatına uygulanmış ve OPA analizi sonuçları gıda formunda tüketilen aynı sindirim koşulları ile sindirilmiş mercimek ve mercimek unu için elde edilen protein sindirilirliği ile kıyaslanarak gıda matrisinin etkisi ortaya konmuştur. Tüm sindirim protokollerinde mercimek proteini izolatında diğer örneklere kıyasla mide ve mide-ince bağırsaktaki protein hidrolizi sonuçları yüksek çıkmıştır. Isıl işlemin mercimekteki protein hidrolizi/sindirimi üzerine etkisini belirlemek için pişmiş mercimek ile protein izolatı ve un halinde sindirime uğratılmış gıda için elde edilen sonuçlar karşılaştırılmıştır. Pişmiş mercimekte ve mercimek proteini izolatında un örneğine göre proteolizin etkinliğinin daha fazla olduğu belirlenmiştir. Isıl işlemin ve izolat elde etme yönteminin proteolize olumlu katkısı olmuştur. Proteinlerin sindirilirliği ve açığa çıkan peptitler SDS-Page, LC-Q-TOF/MS ile karakterize edilmiştir. Sindirim sonucunda açığa çıkan peptitler incelendiğinde, ısıl işlemin ve izolat elde etme yönteminin uygulanması neticesinde pişmiş mercimek ve izolat örneklerinde daha fazla ve daha küçük molekül ağırlığına sahip peptitlerin serbest hale geçtiği bulunmuştur. Bebek sindirimindeki düşük enzim aktivitesi proteolizi olumsuz etkilemiştir. Dolayısıyla açığa çıkan peptitler daha yüksek moleküler ağırlıklı olmuştur. Ayrıca OPA analizi sonuçlarına göre, bebek sindiriminde ve açlık durumunda proteinlerin yavaş sindirildiği ve dolayısıyla midede kalma sürelerinin tokluk sindirim protokolüne göre daha uzun olduğu değerlendirilmiştir ve bu durum bu proteinlerin olası alerjen etkileri olabileceği şeklinde yorumlanmıştır
In this thesis, lentil (Lens culinaris), a sustainable legume that is consumed worldwide and rich in protein, fiber, carbohydrates, minerals, and vitamins, was studied. Trypsin inhibitors, condensed tannins, and polyphenols in lentils are known to affect protein digestibility. In addition, the food processing methods applied to lentils have an effect on protein digestibility. In summary, in the thesis, the effect of the food matrix and cooking process (heat treatment) was evaluated together with three different in vitro GI scenarios (infant, late, and early phase adult). Digestive conditions were applied to the protein isolate obtained from lentils and the results of OPA analysis were compared with the digestibility of protein in lentils and lentil flour and the positive effect on food matrix was revealed. In all digestion protocols, protein hydrolysis in both in vitro gastric and intestinal digestion, were higher in lentil protein isolate compared to other samples. To determine the effect of heat treatment on protein hydrolysis/digestion in lentils, the results obtained for protein isolate, lentil flour, and cooked lentil were compared. It was evaluated that the efficiency of proteolysis was higher in cooked lentils and lentil protein isolate compared to the flour sample. Results showed that the heat treatment and the isolation conditions were contributed positively to the proteolysis. The digestibility of the proteins and the resulting peptides were characterized by SDS-Page and LC/Q-TOF/MS. Peptides released as a result of digestion were found more and having small molecular weights in cooked lentil and protein isolate samples as a result of the application of heat treatment and isolate obtaining method. Low enzyme activity in infant digestion negatively affected proteolysis. Therefore, the released peptides were classified as having a higher molecular weight. Furthermore, it was evaluated that the duration of stay in the stomach in infant digestion and in the late phase of adult digestion was shorter than the postprandial digestion protocol. It has been interpreted that it is in parallel with the allergenicity.
In this thesis, lentil (Lens culinaris), a sustainable legume that is consumed worldwide and rich in protein, fiber, carbohydrates, minerals, and vitamins, was studied. Trypsin inhibitors, condensed tannins, and polyphenols in lentils are known to affect protein digestibility. In addition, the food processing methods applied to lentils have an effect on protein digestibility. In summary, in the thesis, the effect of the food matrix and cooking process (heat treatment) was evaluated together with three different in vitro GI scenarios (infant, late, and early phase adult). Digestive conditions were applied to the protein isolate obtained from lentils and the results of OPA analysis were compared with the digestibility of protein in lentils and lentil flour and the positive effect on food matrix was revealed. In all digestion protocols, protein hydrolysis in both in vitro gastric and intestinal digestion, were higher in lentil protein isolate compared to other samples. To determine the effect of heat treatment on protein hydrolysis/digestion in lentils, the results obtained for protein isolate, lentil flour, and cooked lentil were compared. It was evaluated that the efficiency of proteolysis was higher in cooked lentils and lentil protein isolate compared to the flour sample. Results showed that the heat treatment and the isolation conditions were contributed positively to the proteolysis. The digestibility of the proteins and the resulting peptides were characterized by SDS-Page and LC/Q-TOF/MS. Peptides released as a result of digestion were found more and having small molecular weights in cooked lentil and protein isolate samples as a result of the application of heat treatment and isolate obtaining method. Low enzyme activity in infant digestion negatively affected proteolysis. Therefore, the released peptides were classified as having a higher molecular weight. Furthermore, it was evaluated that the duration of stay in the stomach in infant digestion and in the late phase of adult digestion was shorter than the postprandial digestion protocol. It has been interpreted that it is in parallel with the allergenicity.
Açıklama
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering