Sabuncular Güleren, Akbulut Gamze, Yaman Mustafa
Department of Nutrition and Dietetics, Faculty of Health Sciences, Marmara University, Başıbüyük Health Campus, No: 3 34854 Başıbüyük, Maltepe, Istanbul, Türkiye.
Department of Nutrition and Dietetics, Faculty of Health Sciences, İstanbul Kent University, Istanbul, Türkiye.
Sci Rep. 2025 May 16;15(1):17005. doi: 10.1038/s41598-025-98977-y.
This study investigates the impact of various beverages and salads on lipid oxidation and the formation of malondialdehyde (MDA), glyoxal (GO), and methylglyoxal (MGO) during in vitro gastrointestinal digestion of beef and chicken. Meat samples were digested alongside beverages (grape juice, red wine, pomegranate juice, ayran, hardaliye, and shalgam) and salads (Mediterranean, red cabbage, and coban salad). HPLC analysis revealed that red wine, pomegranate juice, hardaliye, and shalgam significantly reduced MDA levels in both meat types (up to 77%), while grape juice increased MDA in beef (27%) and orange juice in chicken (80%). Shalgam was most effective in reducing MGO levels (54%), though red wine, pomegranate juice and, hardaliye increased GO and MGO levels. Red cabbage and Mediterranean salads reduced MDA across all samples, while coban salad was less effective. Ayran reduced MDA in both meats but increased MGO, especially in chicken (102.9%). Results indicate that antioxidant-rich beverages and salads can mitigate lipid oxidation and oxidative stress markers in meats during digestion, varying effectiveness by component. This highlights the value of selecting dietary additions to enhance meat quality and reduce oxidative damage.
本研究调查了在牛肉和鸡肉的体外胃肠道消化过程中，各种饮料和沙拉对脂质氧化以及丙二醛（MDA）、乙二醛（GO）和甲基乙二醛（MGO）形成的影响。将肉类样品与饮料（葡萄汁、红酒、石榴汁、 ayran、hardaliye和shalgam）和沙拉（地中海沙拉、红甘蓝沙拉和coban沙拉）一起进行消化。高效液相色谱分析表明，红酒、石榴汁、hardaliye和shalgam显著降低了两种肉类中的MDA水平（高达77%），而葡萄汁使牛肉中的MDA增加（27%），橙汁使鸡肉中的MDA增加（80%）。Shalgam在降低MGO水平方面最有效（54%），不过红酒、石榴汁和hardaliye增加了GO和MGO水平。红甘蓝沙拉和地中海沙拉降低了所有样品中的MDA，而coban沙拉的效果较差。Ayran降低了两种肉类中的MDA，但增加了MGO，尤其是在鸡肉中（增加了102.9%）。结果表明，富含抗氧化剂的饮料和沙拉可以减轻消化过程中肉类的脂质氧化和氧化应激标志物，不同成分的效果各异。这突出了选择膳食添加物以提高肉质和减少氧化损伤的价值。
