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

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dc.contributor.authorOzgolet, Muhammed
dc.contributor.authorYaman, Mustafa
dc.contributor.authorDurak, Muhammed Zeki
dc.contributor.authorKarasu, Salih
dc.date.accessioned2026-06-27T14:37:14Z
dc.date.issued2022
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
dc.description.sponsorshipYldz Technical University
dc.description.urihttps://doi.org/10.1016/j.foodchem.2021.131141
dc.identifier.doi10.1016/j.foodchem.2021.131141
dc.identifier.eissn1873-7072
dc.identifier.issn0308-8146
dc.identifier.pubmed34598119
dc.identifier.urihttps://hdl.handle.net/20.500.14981/62757
dc.identifier.volume371
dc.identifier.wos000706435400010
dc.language.isoeng
dc.publisherELSEVIER SCI LTD
dc.relation.ispartofFOOD CHEMISTRY
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.subjectChemistry
dc.subjectFood Science & Technology
dc.subjectNutrition & Dietetics
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
local.import.sourceWOS

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