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ACTA Pharmaceutica Sciencia
2025 , Vol 63 , Num 3
Comparison of the polyamine content of white, whole wheat and rye bread
1 Istanbul Medipol University, Graduate School of Health Sciences, Istanbul, Türkiye2 Istanbul Medipol University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Istanbul, Türkiye
3 Bahcesehir University, Faculty of Medicine, Department of Biostatistics and Medical Informatics, Istanbul, Türkiye
DOI : 10.23893/1307-2080.APS6344 Viewed : 2519 - Downloaded : 2819 Polyamines participate in many biological processes, predominantly in cell growth and proliferation. Body polyamine pool is provided through de novo biosynthesis, diet, and microbiota. However, data on polyamines in bread are limited. Therefore, we aimed to ascertain the polyamine levels of different bread species and whether it change after a time. Thirty bread samples of white, whole wheat, and rye bread were analysed using HPLC at day of procurement and after four days. Crumb/crust ratio was calculated to measure polyamine content in a single serving of bread. Total polyamine content increased in order of white, whole wheat, and rye bread in both crumb and crust. The polyamine level varied as follows: spermidine > spermine > putrescine, except for whole wheat. The difference in polyamine levels in the crumb and crust was significant. After four-day, the difference in total polyamine content of crumb was found significant. Total polyamine content (nmol) of a single serving of white, whole wheat and rye bread is 1170.32, 3496.72, and 3850.84 respectively. The polyamine content of bread varied according to both type and regions of the bread. Storage at 20-24°C led to elevation of the polyamine level. Keywords : polyamines, bread types, putrescine, spermidine, spermine