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.departmentİZÜ
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.
dc.description.sponsorshipYldz Technical University
dc.description.sponsorshipWe thank Istanbul Sabahattin Zaim University and Yldz Technical University for their support.
dc.identifier.doi10.1016/j.foodchem.2021.131141
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid34598119
dc.identifier.scopus2-s2.0-85118761089
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.volume371
dc.identifier.wosWOS:000706435400010
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectDicarbonyls
dc.subjectBioaccessibility
dc.subjectSourdough
dc.subjectMaillard reaction
dc.subjectFAST Index
dc.subjectALPHA-DICARBONYL COMPOUNDS
dc.subjectLACTIC-ACID BACTERIA
dc.subjectGLYCATION
dc.subjectFOODS
dc.subjectPRODUCTS
dc.subjectQUALITY
dc.titleThe effect of five different sourdough on the formation of glyoxal and methylglyoxal in bread and influence of in vitro digestion
dc.typeArticle
dspace.entity.typePublication
relation.isAuthorOfPublication11d96fd1-2720-451c-867d-b4d03a4b11d6
relation.isAuthorOfPublication.latestForDiscovery11d96fd1-2720-451c-867d-b4d03a4b11d6

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu