Betaine wani sinadari ne na halitta wanda aka yadu a cikin tsirrai da dabbobi. A matsayin ƙarin abinci, ana samar da shi a cikin nau'in anhydrous ko hydrochloride. Ana iya ƙara shi a cikin abincin dabbobi don dalilai daban-daban.
Da farko dai, waɗannan manufofi na iya alaƙa da ingantaccen ikon betaine mai ba da methyl, wanda galibi ke faruwa a cikin hanta. Saboda canja wurin ƙungiyoyin methyl marasa ƙarfi, ana haɓaka haɗakar mahadi daban-daban kamar methionine, carnitine da creatine. Ta wannan hanyar, betaine yana shafar metabolism na furotin, lipid da makamashi, ta haka yana canza tsarin gawawwaki cikin fa'ida.
Na biyu, manufar ƙara betaine a cikin abinci na iya danganta da aikinsa a matsayin mai shiga jiki mai kariya daga ƙwayoyin cuta. A cikin wannan aikin, betaine yana taimaka wa ƙwayoyin halitta a ko'ina cikin jiki su kula da daidaiton ruwa da ayyukan ƙwayoyin halitta, musamman a lokutan damuwa. Misali sananne shine kyakkyawan tasirin betaine akan dabbobi a ƙarƙashin matsin lamba na zafi.
A cikin aladu, an bayyana fa'idodi daban-daban na ƙarin betaine. Wannan labarin zai mayar da hankali kan rawar da betaine ke takawa a cikin lafiyar hanjin aladu da aka yaye.
Nazarce-nazarcen betaine da dama sun ba da rahoton tasirin narkewar abinci mai gina jiki a cikin ileum ko kuma cikakken hanyar narkewar abinci na aladu. Yawan lura da aka yi game da karuwar narkewar zare (zaren datti ko zaren sabulun acid) ya nuna cewa betaine yana motsa fermentation na ƙwayoyin cuta da ke cikin ƙaramin hanji, saboda ƙwayoyin hanji ba sa samar da enzymes masu lalata zare. Sashen zare na shukar yana ɗauke da sinadarai masu gina jiki, waɗanda za a iya fitarwa yayin lalacewar wannan zaren ƙwayoyin cuta.
Saboda haka, an kuma lura da ingantaccen busasshen abu da kuma ɗanyen toka. A matakin narkewar abinci gaba ɗaya, an ruwaito cewa aladu da aka ƙara musu 800 mg na betaine/kg sun inganta ɗanyen furotin (+6.4%) da busasshen abu (+4.2%). Bugu da ƙari, wani bincike daban ya nuna cewa ta hanyar ƙara musu 1,250 mg/kg na betaine, an inganta cikakken narkewar furotin (+3.7%) da kuma cirewar ether (+6.7%).
Ɗaya daga cikin dalilan da ke haifar da ƙaruwar narkewar abinci mai gina jiki shine tasirin betaine akan samar da enzyme. A cikin wani bincike na in vivo kwanan nan kan ƙara betaine ga aladu da aka yaye, an kimanta aikin enzymes na narkewar abinci (amylase, maltase, lipase, trypsin da chymotrypsin) a cikin chyme (Hoto na 1). Duk enzymes banda maltase sun nuna ƙaruwar aiki, kuma tasirin betaine ya fi bayyana a 2,500 mg na betaine/kg ciyarwa fiye da 1,250 mg/kg. Ƙaruwar aiki na iya zama sakamakon ƙaruwar samar da enzyme, ko kuma yana iya zama sakamakon ƙaruwar ingancin enzyme na catalytic.
Hoto na 1-Ayyukan enzyme na narkewar abinci na alade waɗanda aka ƙara musu 0 mg/kg, 1,250 mg/kg ko 2,500 mg/kg betaine.
Gwaje-gwajen in vitro, an tabbatar da cewa ta hanyar ƙara NaCl don samar da matsin lamba mai yawa, an hana ayyukan trypsin da amylase. Ƙara matakan betaine daban-daban zuwa wannan gwajin ya dawo da tasirin hana NaCl da haɓaka aikin enzyme. Duk da haka, lokacin da ba a ƙara NaCl zuwa maganin buffer ba, betaine ba ya shafar aikin enzyme a ƙaramin taro, amma yana nuna tasirin hanawa a babban taro.
Ba wai kawai ƙaruwar narkewar abinci ba ne zai iya bayyana ƙaruwar aikin girma da kuma yawan canza abincin aladu da aka ƙara wa betaine na abinci. Ƙara betaine a cikin abincin aladu yana rage buƙatun makamashin kula da dabbar. Hasashe na wannan tasirin da aka lura shi ne cewa lokacin da za a iya amfani da betaine don kula da matsin lamba na osmotic a cikin ƙwayoyin halitta, buƙatar famfon ion yana raguwa, wanda tsari ne da ke buƙatar kuzari. Idan aka sami ƙarancin yawan amfani da makamashi, ana sa ran tasirin ƙarin betaine zai fi bayyana ta hanyar ƙara yawan samar da makamashi don girma maimakon kulawa.
Kwayoyin epithelial da ke kan bangon hanji suna buƙatar jure wa yanayin osmotic mai canzawa wanda abubuwan da ke cikin haske ke haifarwa yayin narkewar abinci mai gina jiki. A lokaci guda, waɗannan ƙwayoyin hanji suna buƙatar sarrafa musayar ruwa da abubuwa daban-daban na gina jiki tsakanin lumen na hanji da plasma. Domin kare ƙwayoyin daga waɗannan yanayi masu ƙalubale, betaine muhimmin abu ne na shiga cikin kwayoyin halitta. Lokacin da ake lura da yawan betaine a cikin kyallen jiki daban-daban, yawan betaine a cikin kyallen hanji yana da yawa. Bugu da ƙari, an lura cewa waɗannan matakan suna shafar yawan betaine a cikin abinci. Kwayoyin da suka dace za su sami ingantaccen yaduwa da kuma ingantaccen damar murmurewa. Saboda haka, masu binciken sun gano cewa ƙara matakin betaine na alade yana ƙara tsayin duodenal villi da zurfin crypts na ileal, kuma villi ɗin sun fi daidaito.
A wani bincike kuma, an ga ƙaruwar tsayin villi a cikin duodenum, jejunum, da ileum, amma babu wani tasiri a kan zurfin crypts ɗin. Kamar yadda aka gani a cikin kaji masu cin nama da suka kamu da coccidia, tasirin kariya na betaine akan tsarin hanji na iya zama mafi mahimmanci a ƙarƙashin wasu ƙalubalen (osmotic).
Katangar hanji galibi ta ƙunshi ƙwayoyin epithelial ne, waɗanda sunadaran haɗin gwiwa masu ƙarfi ke haɗuwa da juna. Ingancin wannan katangar yana da mahimmanci don hana shigar abubuwa masu cutarwa da ƙwayoyin cuta masu cutarwa, waɗanda in ba haka ba za su haifar da kumburi. Ga aladu, mummunan tasirin katangar hanji ana ɗaukarsa a matsayin sakamakon gurɓatar mycotoxin a cikin abinci, ko kuma ɗaya daga cikin mummunan tasirin damuwa na zafi.
Domin auna tasirin tasirin shingen, ana amfani da gwaje-gwajen in vitro na layukan tantanin halitta sau da yawa don auna juriyar lantarki ta transepithelial (TEER). Tare da amfani da betaine, ana iya ganin ingantaccen TEER a cikin gwaje-gwaje da yawa a cikin vitro. Lokacin da batirin ya fallasa ga zafin jiki mai yawa (42°C), TEER zai ragu (Hoto na 2). Ƙarin betaine a cikin hanyar girma na waɗannan ƙwayoyin da ke fallasa zafi ya magance raguwar TEER, yana nuna ƙaruwar juriyar zafi.
Hoto na 2 - Tasirin zafin jiki mai yawa da betaine a cikin vitro akan juriyar transepithelial ta ƙwayoyin halitta (TEER).
Bugu da ƙari, a cikin wani bincike a cikin jiki a cikin aladu, an auna ƙaruwar bayyanar sunadaran haɗin gwiwa masu ƙarfi (occludin, claudin1, da zonula occludens-1) a cikin ƙwayar jejunum na dabbobin da suka karɓi betaine 1,250 mg/kg idan aka kwatanta da ƙungiyar kulawa. Bugu da ƙari, a matsayin alamar lalacewar mucosa na hanji, aikin diamine oxidase a cikin plasma na waɗannan aladu ya ragu sosai, yana nuna ƙarfi a cikin shingen hanji. Lokacin da aka ƙara betaine a cikin abincin aladu masu girma waɗanda suka kammala, an auna ƙaruwar ƙarfin juriya na hanji a lokacin yanka.
Kwanan nan, bincike da dama sun danganta betaine da tsarin hana tsufa kuma sun bayyana raguwar free radicals, raguwar matakan malondialdehyde (MDA), da kuma ingantaccen aikin glutathione peroxidase (GSH-Px).
Betaine ba wai kawai yana aiki a matsayin mai kare dabbobi ba. Bugu da ƙari, ƙwayoyin cuta da yawa na iya tara betaine ta hanyar haɗa de novo ko jigilar su daga muhalli. Akwai alamun cewa betaine na iya yin tasiri mai kyau akan adadin ƙwayoyin cuta a cikin tsarin narkewar abinci na aladu da aka yaye. Jimlar adadin ƙwayoyin cuta na ileal, musamman bifidobacteria da lactobacilli, ya ƙaru. Bugu da ƙari, an sami ƙarancin adadin Enterobacter a cikin najasa.
A ƙarshe, an lura cewa tasirin betaine akan lafiyar hanji na aladu da aka yaye shine rage yawan gudawa. Wannan tasirin na iya dogara da kashi: ƙarin abinci mai nauyin 2,500 mg/kg betaine ya fi tasiri fiye da 1,250 mg/kg betaine wajen rage yawan gudawa. Duk da haka, aikin aladu da aka yaye a matakan kari biyu iri ɗaya ne. Wasu masu bincike sun nuna cewa lokacin da aka ƙara 800 mg/kg na betaine, yawan gudawa da kuma yawan faruwar gudawa a aladu da aka yaye ya yi ƙasa.
Betaine yana da ƙarancin ƙimar pKa na kimanin 1.8, wanda ke haifar da rabuwar betaine HCl bayan an sha, wanda ke haifar da acidification na ciki.
Abincin da ke da ban sha'awa shine yuwuwar ƙara sinadarin betaine hydrochloride a matsayin tushen betaine. A cikin maganin ɗan adam, ana amfani da ƙarin betaine HCl tare da pepsin don tallafawa mutanen da ke fama da matsalolin ciki da matsalolin narkewar abinci. A wannan yanayin, ana iya amfani da betaine hydrochloride azaman tushen hydrochloric acid mai aminci. Kodayake babu wani bayani game da wannan sinadari lokacin da betaine hydrochloride ke cikin abincin alade, yana iya zama da mahimmanci.
An san cewa pH na ruwan ciki na aladu da aka yaye na iya zama mai yawa (pH>4), wanda zai shafi kunna sinadarin pepsin wanda ya riga ya zama pepsinogen. Ingantaccen narkewar furotin ba wai kawai yana da mahimmanci ga dabbobi su sami wadataccen wannan sinadari ba. Bugu da ƙari, furotin na rashin narkewar abinci na iya haifar da yaduwar ƙwayoyin cuta masu haɗari da kuma ƙara matsalar gudawa bayan yayewa. Betaine yana da ƙarancin ƙimar pKa na kimanin 1.8, wanda ke haifar da rabuwar betaine HCl bayan cin abinci, wanda ke haifar da acidification na ciki.
An lura da wannan sake haifar da sinadarin acid na ɗan gajeren lokaci a cikin wani bincike na farko a cikin mutane da kuma bincike a cikin karnuka. Bayan shan magani guda ɗaya na 750 MG ko 1,500 MG na betaine hydrochloride, pH na cikin karnukan da aka yi wa magani da magungunan rage acid na ciki ya ragu sosai daga kusan 7 zuwa pH 2. Duk da haka, a cikin karnukan da ba a yi musu magani ba, pH na ciki ya kasance kusan 2, wanda ba shi da alaƙa da ƙarin betaine HCl.
Betaine yana da tasiri mai kyau akan lafiyar hanji na aladu da aka yaye. Wannan bita na wallafe-wallafen ya nuna damammaki daban-daban na betaine don tallafawa narkewar abinci mai gina jiki da sha, inganta shingayen kariya ta jiki, tasiri ga ƙwayoyin cuta, da haɓaka ƙarfin kariya na aladu.