Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection

Permanent URI for this collectionhttps://hdl.handle.net/11147/7148

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  • Article
    Lipid Monolayer Composition and Production Efficiency in DSPC/PEG40St Microbubbles for Ultrasound Applications
    (Elsevier, 2025) Kilic, Sevgi; Ozdemir, Ekrem
    Lipid-coated microbubbles are widely used as ultrasound contrast agents (UCAs) and are being developed as carriers for drug and gene delivery. These microbubbles typically consist of an inert gas core and a stabilizing monolayer shell of phospholipid and a PEGylated emulsifier. In practice, a 9:1 M ratio of DSPC (a saturated phospholipid) to PEG-40-stearate (PEG40St) is conventionally used, under a long-standing assumption that the final composition of the microbubble shell is identical to the initial mixture composition. In this study, we tested that assumption over a wide range of DSPC/PEG40St ratios. Using sonication-based fabrication, we prepared microbubble suspensions with PEG40St fractions from 10 % up to 90 %. We then quantified the shell composition by proton nuclear magnetic resonance (1H NMR) and measured microbubble yield. Contrary to expectation, the PEG40St content in the bubble shells lower than PEG40St added, indicating selective exclusion or "squeezing out" of PEG40St during formation. Only about 4-6 % of the total lipid mixture ended up in the bubble shells and the rest remained as excess in the sub-phase. Thus, 94-96 % of the costly lipid/emulsifier was wasted in the production process. These results overturn the conventional assumption and highlight a critical inefficiency such that substantial amounts of lipid and PEG40St were lost during production, and the bubble yields were low. The findings have important implications for microbubble manufacturing, suggesting that alternative formulations or other production methods are needed to improve efficiency, and thus reduce costs.
  • Article
    Citation - WoS: 15
    Citation - Scopus: 16
    Comparison of Some Chemical Parameters of a Naturally Debittered Olive (olea Europaea L.) Type With Regular Olive Varieties
    (Elsevier Ltd., 2014) Aktaş, Ayşe Burcu; Özen, Banu; Tokatlı, Figen; Şen, İlknur
    Some olives grown in Karaburun peninsula in the west part of Turkey and mostly coming from Erkence variety lose their bitterness while still on the tree and are called Hurma among locals. This olive type does not require further processing to remove the bitter compounds. In this study, sugar, organic acid and fatty acid profiles of Hurma, Erkence (not naturally debittered) and Gemlik (commonly consumed as table olive) olives were determined throughout 8 weeks of maturation period for two consecutive harvest seasons, and the results were analysed by principal component analysis (PCA). PCA of sugar and organic acid data revealed a differentiation in terms of harvest year but not on variety. Hurma olive is separated from others due to its fatty acid profile, and it has higher linoleic acid content compared to others. This might be an indication of increased desaturase enzyme activity for Hurma olives during natural debittering phase.