The effect of five different sourdough on the formation of glyoxal and methylglyoxal in bread and influence of in vitro digestion

Basit Öğe Kaydı
dc.authorscopusid57327246100
dc.authorscopusid57213160335
dc.authorscopusid11839349000
dc.authorscopusid56313329900
dc.contributor.authorOzgolet, Muhammed
dc.contributor.authorYaman, Mustafa
dc.contributor.authorDurak, Muhammed Zeki
dc.contributor.authorKarasu, Salih
dc.contributor.authorYaman, Mustafa
dc.date.accessioned2022-03-04T19:12:19Z
dc.date.available2022-03-04T19:12:19Z
dc.date.issued2022
dc.departmentİZÜen_US
dc.description.abstractThe aim of this study was to investigate sourdough impact on the in vitro bioaccessibility of Glyoxal (GO) and methylglyoxal (MGO). Five sourdough bread and one white bread (control bread) were prepared to observe sourdough influence on GO and MGO levels before and after in vitro digestion. GO and MGO levels increased in all breads after in vitro digestion. The highest increase in GO and MGO levels was realized in the control bread with bioaccessibility indexes (BIGO and BIMGO) of 8.67 and 4.14, respectively, whereas BIGO and BIMGO in sourdough breads were found in the range of 1.65 to 2.65 and 1.73 to 2.97, respectively. The extent of Maillard reaction (MR) in control bread was confirmed by FAST method. The lower increase in GO and MGO compounds after in vitro digestion thanks to sourdough addition may reduce bread's contribution of AGEs accumulation in the body.en_US
dc.description.sponsorshipYldz Technical Universityen_US
dc.description.sponsorshipWe thank Istanbul Sabahattin Zaim University and Yldz Technical University for their support.en_US
dc.identifier.doi10.1016/j.foodchem.2021.131141
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid34598119en_US
dc.identifier.scopus2-s2.0-85118761089en_US
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2021.131141
dc.identifier.urihttps://hdl.handle.net/20.500.12436/3161
dc.identifier.volume371en_US
dc.identifier.wosWOS:000706435400010en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectDicarbonylsen_US
dc.subjectBioaccessibilityen_US
dc.subjectSourdoughen_US
dc.subjectMaillard reactionen_US
dc.subjectFAST Indexen_US
dc.subjectALPHA-DICARBONYL COMPOUNDSen_US
dc.subjectLACTIC-ACID BACTERIAen_US
dc.subjectGLYCATIONen_US
dc.subjectFOODSen_US
dc.subjectPRODUCTSen_US
dc.subjectQUALITYen_US
dc.titleThe effect of five different sourdough on the formation of glyoxal and methylglyoxal in bread and influence of in vitro digestionen_US
dc.typeArticle
dspace.entity.typePublication
relation.isAuthorOfPublication11d96fd1-2720-451c-867d-b4d03a4b11d6
relation.isAuthorOfPublication.latestForDiscovery11d96fd1-2720-451c-867d-b4d03a4b11d6

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