Beslenme ve Diyetetik Bölümühttps://hdl.handle.net/11494/18052024-03-28T21:36:51Z2024-03-28T21:36:51ZThe botanical, physicochemical, and biochemical characteristics of Northern Cyprus honeysUçar, MeltemKemal, MehmetKanbur, Esra DemirKara, YakupÖzcelik, Ali ErdemKolaylı, Sevgihttps://hdl.handle.net/11494/48632023-03-14T13:33:18Z2023-01-01T00:00:00ZThe botanical, physicochemical, and biochemical characteristics of Northern Cyprus honeys
Uçar, Meltem; Kemal, Mehmet; Kanbur, Esra Demir; Kara, Yakup; Özcelik, Ali Erdem; Kolaylı, Sevgi
Honey composition and biologically active properties vary according to the botanical and geographical characteristics of the region where it is produced. With this research, for the first time, the botanical, physico-chemical, and antioxidant properties of honeys from the Northern Cyprus region were investigated. The honeys were multi-floral properties and contained 33 variety pollens. The appearance of the honeys according to Hunter tritium color (L, a, b) values was as light-colored , greenness and yellowness. The proline amount varied from 657.39 to 1974.23 mg/kg. Sucrose was not detected in the samples, and the F/G ratios varied between 1.13 and 1.74. Total polyphenol content (TPC) and total flavonoid content (TFC) ranged from 19.10 to 83.90 mg GAE/100 g and 2.90 to 13.50 mg QUE/100 g, respectively. Total antioxidant capacities of the samples were tested by ferric-reducing/antioxidant power (FRAP) and 2,2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging activity, and the results varied from 126.9 to 228.8 μmol Fe2SO4.7H2O/100 g and 34.10 to 138.6 mg/mL, respectively. The phenolic profiles of the samples were measured using high-performance liquid chromatography–photodiode array detection (HPLC–PDA) with 25 standards, and chrysin and pinocembrin were discovered as the major components. In conclusion, the Northern Cyprus honeys are light-colored heterofloral blossom honeys. However, they are rich in eucalyptus, citrus, olives, thymus, and acacia.
2023-01-01T00:00:00ZEffect of oleanolic acid administration on hepatic AMPK, SIRT-1, IL-6 and NF-κB levels in experimental diabetesİskender, HaticeDokumacıoğlu, EdaTerim Kapakin, Kübra AsenaBolat, İsmailMokhtare, BehzatHayırlı, ArmağanYenice, Gülerhttps://hdl.handle.net/11494/47142023-02-20T12:57:23Z2023-01-01T00:00:00ZEffect of oleanolic acid administration on hepatic AMPK, SIRT-1, IL-6 and NF-κB levels in experimental diabetes
İskender, Hatice; Dokumacıoğlu, Eda; Terim Kapakin, Kübra Asena; Bolat, İsmail; Mokhtare, Behzat; Hayırlı, Armağan; Yenice, Güler
Diabetes mellitus (DM) is an important public health problem all over the world, considering its complications and increasing prevalence. Oleanolic acid (OA) has anti-diabetic property via modulating glucose metabolism and acting as 5′–adenosine monophosphate (AMP)–activated protein kinase (AMPK) / Sirtuin–1 (SIRT–1) activator and Interleukin 6 (IL–6) / Nuclear factor kappa B (NF–κB) inhibitor. This research questioned if the OA treatment amliorates the hepatic inflammatory profile in the diabetic rats
2023-01-01T00:00:00ZSix Algerian plants: phenolic profile, antioxidant, antimicrobial activities associated with different simulated gastrointestinal digestion phases and antiproliferative propertiesEr Kemal, MehtapBakchiche, BoulanouarKemal, MehmetCheraif, KadourKara, YakupBardaweel, Sanaa K.https://hdl.handle.net/11494/47102023-02-20T08:00:31Z2023-01-01T00:00:00ZSix Algerian plants: phenolic profile, antioxidant, antimicrobial activities associated with different simulated gastrointestinal digestion phases and antiproliferative properties
Er Kemal, Mehtap; Bakchiche, Boulanouar; Kemal, Mehmet; Cheraif, Kadour; Kara, Yakup; Bardaweel, Sanaa K.
Mediterranean countries, including Algeria, have medicinal plants used in folk medicine, such as
Artemisia campestris L., Artemisia herba-alba Asso, Juniperus phoenicea L., Juniperus oxycedrus L., Mentha pulegium
L., and Lavandula angustifolia Mill. It is noteworthy that the bioaccessibility of their polyphenolic ingredients
have not been critically evaluated before.
Methods: The bioactive properties of the aqueous extracts of Artemisia campestris L., Artemisia herba-alba Asso,
Juniperus phoenicea L., Juniperus oxycedrus L., Mentha pulegium L., and Lavandula angustifolia Mill. were investi-
gated. They were subjected to a simulated gastrointestinal digestion to evaluate the antioxidant, antimicrobial
activities and total polyphenol contents. Their antiproliferative activities against three human cancer cell lines
(MCF-7, T47D, and Caco-2) were also performed using the aqueous extracts. The phenolic profile was also
studied by reversed-phase high-performance liquid chromatography coupled to ultraviolet spectrometry detector
(RP-HPLC-UV).
Results: The results indicated that bioaccessibility of total phenolic compounds after the post-gastric, intestinal,
and colon phases was in the ranges of 4.34–11.57 %, 0–0.55 %, and 3.92–9.24 %, respectively when compared
with their aqueous extracts. Intestinal and colon phase samples collected from intestinal digestion of six plant
extracts did not have any antioxidant activity. Juniperus spp. extracts had the highest antiproliferative activity
compared to the results obtained from other tested species.
Conclusions: The high antioxidant and cytotoxic activities of Juniperus samples may be attributed to the higher
levels of total phenols, as well as the catechins, rutin and caffeic acid, whilst M. pulegium extract with the lowest
phenolic content and lower amounts of these metabolites, having p-coumaric acid as a predominant phenolic
compound, was shown to be less effective as an antioxidant and anticancer agent.
2023-01-01T00:00:00ZEndüstriyel olarak üretilmiş eritme peynirlerde aflatoksin M1 kalıntılarının araştırılması: Ankara ili örneğiMortaş, HandeKöse, SüleymanBilici, Saniyehttps://hdl.handle.net/11494/43792023-01-02T08:32:43Z2022-01-01T00:00:00ZEndüstriyel olarak üretilmiş eritme peynirlerde aflatoksin M1 kalıntılarının araştırılması: Ankara ili örneği
Mortaş, Hande; Köse, Süleyman; Bilici, Saniye
Amaç: Süt ve süt ürünleri yenilebilir hayvan dokuları arasında en fazla aflatoksin kalıntısı içeren besin grubudur. Aspergillus flavus, Aspergillus parasiticus gibi küf türleri tarafından üretilen yüksek düzeyde toksik sekonder metabolitlerden aflatoksin B1 ile kontamine olmuş yemler ile beslenen hayvanların sütlerinde aflatoksin M1 düzeylerinin arttığı bilinmektedir. Isıl işlem uygulamalarına dirençli olan aflatoksin M1’in süt ürünlerinde konsantrasyonlarının mevzuata uygunluğunun değerlendirilmesi halk sağlığı açısından önem taşımaktadır. Bu çalışmada, ambalajlı eritme peynirlerdeki aflatoksin M1 düzeylerinin araştırılması amaçlanmıştır. Gereç ve Yöntem: Ankara’da bulunan perakendeciler ve toptancılarda satılan ambalajlı eritme peynirleri bizzat araştırmacılar tarafından toplanmıştır. Çalışma kapsamında farklı markalardan 83 adet ambalajlı eritme peyniri (32 tost peyniri, 7 burger peyniri, 17 krem peynir, 11 üçgen peynir ve 16 dil vb. diğer peynirler) değerlendirmeye alınmıştır. Peynirlerdeki aflatoksin M1 düzeyleri kantitatif ELISA yöntemiyle analiz edilmiştir. Bulgular: Çalışma kapsamında değerlendirmeye alınan ambalajlı eritme peynirlerinin aflatoksin M1 içeriğinin ortalama 14.42±12.69 ppt olduğu, eritme peynir çeşitlerinden en yüksek ortalama değerin tost (18.82±16.43 ppt) ve dil vb. diğer peynirlerde (19.79±10.06 ppt) bulunduğu saptanmıştır. Çalışmada değerlendirilen 83 adet ambalajlı eritme peynirlerinden yalnızca birinin (%1.2) mevzuatta belirtilen limiti aştığı saptanmıştır. Sonuç: Ankara’da satışa sunulan ambalajlı eritme peynirlerinin tamamına yakınının, mevzuatta belirlenen aflatoksin M1 limitlerini aşmadığı gösterilmiştir. Aflatoksin M1’in sağlık üzerine kanıtlanan olumsuz etkileri sebebiyle günlük maruziyetin azaltılması önemlidir. Bu doğrultuda, gelecekte yapılacak çalışmalarda diğer süt ve ürünlerinde de aflatoksin M1 düzeylerinin değerlendirilmesi önerilir.; Aim: Milk and dairy products are the food group that contain the most aflatoxin residues among edible animal tissues. It is known that aflatoxin M1 levels increase in the milk of animals fed with feed contaminated with aflatoxin B1, one of the highly toxic secondary metabolites produced by mold species such as Aspergillus flavus and Aspergillus parasiticus in agricultural products. It is important for public health to evaluate the compliance to the legislation of the concentrations of aflatoxin M1 in dairy products, which are resistant to heat treatment applications. In this study, it was aimed to investigate the levels of aflatoxin M1 in packaged processed cheeses. Material and Method: Packaged processed cheeses sold at retailers and wholesalers in Ankara were collected by the researchers themselves. Within the scope of the study, 83 packaged processed cheeses from different brands (32 toast cheese, 7 burger cheese, 17 cream cheese, 11 triangle cheese and 16 tongue etc. other cheeses) were evaluated. Aflatoxin M1 levels in cheeses were analyzed by quantitative ELISA method. Results: Mean aflatoxin M1 content of packaged cheeses evaluated within the scope of the study was 14.42±12.69 ppt, and toast (18.82±16.43 ppt) and tongue etc. (19.79±10.06 ppt) had the highest mean value among the processed cheese varieties. It was determined that only one (1.2%) of the 83 packaged processed cheeses evaluated in the study exceeded the legislative limit. Conclusion: It has been shown that almost all of the packaged processed cheeses offered for sale in Ankara do not exceed the aflatoxin M1 limits set in the legislation. Due to the proven negative effects of aflatoxin M1 on health, it is very important for human health to reduce daily exposure levels. From this point of view, it is very important to evaluate aflatoxin M1 levels in other dairy products in future studies.
2022-01-01T00:00:00Z