PubMed İndeksli Yayınlar Koleksiyonu / PubMed Indexed Publications Collection
Permanent URI for this collectionhttps://hdl.handle.net/11147/7645
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Article Citation - WoS: 13Citation - Scopus: 17Characterization of Antimicrobial Activities of Olive Phenolics on Yeasts Using Conventional Methods and Mid-Infrared Spectroscopy(Springer, 2019) Canal, Canan; Özen, Banu; Baysal, Ayşe HandanOlive fruit is very rich in terms of phenolic compounds. Antimicrobial activities of various phenolic compounds against bacteria and fungi are well established; however, their effects on yeasts have not been examined. Aim of this study was to investigate the antimicrobial effects induced by olive phenolic compounds, including tyrosol, hydroxytyrosol, oleuropein, luteolin and apigenin against two yeast species, Aureobasidium pullulans and Saccharomyces cerevisiae. For this purpose, yeasts were treated with various concentrations (12.5-1000ppm) of phenolic compounds and reduction in yeast population was followed with optical density measurements with microplate reader, yeast colony forming units and mid-infrared spectroscopy. All phenolic compounds were effective on both yeasts, especially 200ppm and higher concentrations have significant antimicrobial activity; however, effects of lower levels depend on the type of phenolic compound. According to mid-infrared spectral data, significant changes were observed in 1200-900cm(-1) range corresponding to carbohydrates of yeast structure as a result of exposure to all phenolic compounds except tyrosol. Spectra of tyrosol and luteolin treated yeasts also showed changes in 1750-1500cm(-1) related to amide section and 3600-3000cm(-1) fatty acid region. Since phenolic compounds from olives were effective against yeasts, they could be used in food applications where yeast growth showed problem. In addition, FTIR spectroscopy could be successfully used to monitor and characterize antimicrobial activity of phenolic compounds on yeasts as complementary to conventional microbiological methods.Article Citation - WoS: 96Citation - Scopus: 113Hypericum Perforatum Incorporated Chitosan Films as Potential Bioactive Wound Dressing Material(Elsevier Ltd., 2017) Güneş, Seda; Tıhmınlıoğlu, FundaRecent studies in wound dressing applications offer new therapies and promote wound healing process. The aim of this study was to develop Hypericum perforatum (St John's Wort) oil incorporated chitosan films for wound dressing applications. H. perforatum oil as a potential therapeutic agent was encapsulated in chitosan film to achieve a better wound dressing material. Oil incorporated chitosan films were successfully prepared by solvent casting method in different oil concentrations (0.25–1.5%v/v). Water vapor permeability (WVP), mechanical test, swelling behavior and surface hydrophobicity were performed in order to characterize the prepared films. Antimicrobial test was performed by disc diffusion method and the growth inhibition effects of the films including different amount of H. perforatum oil were investigated on Escherichia coli and Staphylococcus aureus. WVP increased with oil incorporation and the highest value was obtained for 0.25% oil concentration.The highest strain value was obtained in 0.25% oil content films although tensile stress decreased with increasing oil content. H. perforatum oil incorporated films had antimicrobial effect on both microorganisms. Chitosan based films had no cytotoxic effects on NIH3T3fibroblast cells and provided a good surface for cell attachment and proliferation. The results showed that the H. perforatum incorporated chitosan films seems to be a potential and novel biomaterial for wound healing applications.Article Citation - WoS: 66Citation - Scopus: 82Antimicrobial and Antioxidant Activities of Turkish Extra Virgin Olive Oils(American Chemical Society, 2010) Karaosmanoğlu, Hande; Soyer, Ferda; Özen, Banu; Tokatlı, FigenTurkish extra virgin olive oils (EVOO) from different varieties/ geographical origins and their phenolic compounds were investigated in terms of their antimicrobial and antioxidant properties in comparison to refined olive, hazelnut, and canola oils. Antimicrobial activity was tested against three foodborne pathogenic bacteria, Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Enteritidis. Although all EVOOs showed a bactericidal effect, the individual phenolic compounds demonstrated only slight antimicrobial activity. Moreover, refined oil samples did not show any antimicrobial activity. Among the phenolic compounds, cinnamic acid (2 mg/kg of oil) had the highest percent inhibition value with 0.25 log reduction against L. monocytogenes. The synergistic interactions of tyrosol, vanillin, vanillic, and cinnamic acids were also observed against Salmonella Enteritidis. The antioxidant activities of oils were tested by β-carotene-linoleate model system and ABTS method. In both methods, EVOOs showed higher antioxidant activities, whereas refined oils had lower activity. The ABTS method provided a higher correlation (0.89) with total phenol content. © 2010 American Chemical Society.