Master Degree / Yüksek Lisans Tezleri
Permanent URI for this collectionhttps://hdl.handle.net/11147/3008
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Master Thesis Assesment of Genes That Play Role in Phenolic Compound Degradation in Olive Orchard Microbiome(Izmir Institute of Technology, 2019) Acar, Ertuğrul; Soyer, Ferda; Soyer Dönmez, Ferda; 04.03. Department of Molecular Biology and Genetics; 04. Faculty of Science; 01. Izmir Institute of TechnologyThe olive tree (Olea Europea L.) is one of the most important fruit trees in Mediterranean countries. Its products, olive oil and table olives, are important components of the Mediterranean diet and widely consumed all around the World. Olives and virgin oil provide a rich source for phenolic compounds. The plant phenolics are secondary metabolites, and possesses several common biological and chemical properties. In this study, microorganisms were collected from soil, olive leaves, fruits, and Olive fruit fly larva and Olive mill wastewater (OMWW). They were characterized by 16S rRNA analysis. The microorganisms that were tolerant to phenolic compounds were selected in order to seek which genes were associated with the phenolic compound degradation. The genes related to the degradation of the selected organisms were identified by Sanger Sequencing and the level of phenol-degrading gene expression were aimed to be compared by using qPCR and Droplet Digital PCR (ddPCR). Microorganisms which degrade phenolic compounds can be harnessed for the purpose of bioremediation. However, the number of defined phenolic compound degrading microorganisms is still low in the literature. For this reason, many different microorganisms were used at the same time for bioremediation. Investigation of olive orchard microorganisms and phenolic-degrading genes might benefit bioremediation in the future. In this study, 8 different bacterial strains were identified and characterized from olive orchards. After that, their phenol hydroxylase and catechol 1,2 dioxygenase genes tried to be sequenced with primers designed by using of reference strains in NCBI database.Master Thesis Antimicrobial and Antioxidant Activities of Turkish Extra Virgin Olive Oil From Different Varieties(Izmir Institute of Technology, 2009) Karaosmanoğlu, Hande; Soyer, Ferda; Soyer Dönmez, Ferda; 04.03. Department of Molecular Biology and Genetics; 04. Faculty of Science; 01. Izmir Institute of TechnologyOlive oil is the main source of fat in Mediterranean diet. The major active components of olive oil include oleic acid, phenolic compounds and squalene which have different benefits such as cancer prevention, antimicrobial and antioxidant activities, and lowering the incidence of skin cancer, respectively. In recent years, the number of studies about the biochemical properties of different varieties of olive oils and their phenolic contents has dramatically increased.In this study, Turkish EVOO from different varieties and their phenolic compounds were investigated in terms of their antimicrobial and antioxidant properties as well as refined olive, hazelnut and canola oils. Antimicrobial activities of EVOOs and ten phenolic compounds were tested against three foodborne pathogenic bacteria, Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Enteritidis which are the foremost bacterial cause of the largest number of outbreaks, cases and deaths in the world. While all EVOOs showed bactericidal effect the phenolics demonstrated slight antimicrobial activity with percent inhibition between 0-25 of growth rate of bacteria. Moreover, refined olive, hazelnut and canola oils did not show any antimicrobial activity.Finally, antioxidant activities of EVOOs, refined olive, hazelnut and canola oils were determined by B-carotene-linoleic acid model system and ABTS radical scavenging method. According to B-carotene-linoleic acid method, it was observed that antioxidant activities of oil samples varied between 21.19% and 64.54%. On the other hand, it was found that free radical scavenging activities varied between 1.21% and 21.97% as a result of ABTS method. These results were correlated with TPC values of oils.