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: 25Citation - Scopus: 30Prediction of Chemical Parameters and Authentication of Various Cold Pressed Oils With Fluorescence and Mid-Infrared Spectroscopic Methods(Elsevier Ltd., 2021) Doğruer, Ilgın; Uyar, H. Hilal; Uncu, Oğuz; Özen, BanuIt was aimed to compare the performances of two spectroscopic methods, fluorescence and mid-infrared spectroscopy, in terms of their adulteration detection and estimation of several chemical properties for various cold pressed seed oils. Spectroscopic profiles, fatty acid, free fatty acid and total phenol contents of pumpkin seed, grape seed, black cumin oil, and sesame seed oils were determined and these oils were mixed with sunflower oil at 1–50% (v/v). Both spectroscopic techniques provided comparable results for determination of adulteration of each oil type and the most successful prediction was obtained for pumpkin seed oil at levels >%1. Combined data set of oils resulted in successful quantification of their free fatty acid value, total phenol and major fatty acids contents with both spectroscopic methods regardless of oil type. Both techniques could be used as reliable, fast and environmentally friendly alternatives in the analyses of different types of seed oils. © 2020 Elsevier LtdArticle Citation - WoS: 19Genotypic Identification of Some Lactic Acid Bacteria by Amplified Fragment Length Polymorphism Analysis and Investigation of Their Potential Usage as Starter Culture Combinations in Beyaz Cheese Manufacture(Elsevier Ltd., 2010) Karahan, A. G.; Kilic, G. Basyigit; Kart, A.; Aloglu, H. Sanlidere; Oner, Z.; Aydemir, S.; Harsa, Hayriye Şebnem; Erkuş, OylumIn this study, 2 different starter culture combinations were prepared for cheesemaking. Starter culture combinations were formed from 8 strains of lactic acid bacteria. They were identified as Lactococcus lactis ssp. lactis (2 strains), Lactobacillus plantarum (5 strains), and Lactobacillus paraplantarum (1 strain) by amplified fragment length polymorphism analysis. The effects of these combinations on the physicochemical and microbiological properties of Beyaz cheeses were investigated. These cheeses were compared with Beyaz cheeses that were produced with a commercial starter culture containing Lc. lactis ssp. lactis and Lc. lactis ssp. cremoris as control. All cheeses were ripened in brine at 4 degrees C for 90 d. Dry matter, fat in dry matter, titratable acidity, pH, salt in dry matter, total N, water-soluble N, and ripening index were determined. Sodium dodecyl sulfate-PAGE patterns of cheeses showed that alpha(S)-casein and beta-casein degraded slightly during the ripening period. Lactic acid bacteria, total mesophilic aerobic bacteria, yeast, molds, and coliforms were also counted. All analyses were repeated twice during d 7, 30, 60, and 90. The starter culture combinations were found to be significantly different from the control group in pH, salt content, and lactobacilli, lactococci, and total mesophilic aerobic bacteria counts, whereas the cheeses were similar in fat, dry matter content, and coliform, yeast, and mold counts. The sensory analysis of cheeses indicated that textural properties of control cheeses presented somewhat lower scores than those of the test groups. The panelists preferred the tastes of treatment cheeses, whereas cheeses with starter culture combinations and control cheeses had similar scores for appearance and flavor. These results indicated that both starter culture combinations are suitable for Beyaz cheese production.Article Citation - WoS: 71Citation - Scopus: 76Characterization of Bacterial Cellulose Nanocrystals: Effect of Acid Treatments and Neutralization(Elsevier Ltd., 2021) Arserim-Uçar, Dilhun Keriman; Korel, Figen; Liu, LinShu; Yam, Kit LIn this study, bacterial cellulose nanocrystals (BCNCs) were obtained from bacterial cellulose nanofibers (BCNFs) by controlled hydrolysis of sulfuric and hydrochloric acids. The influence of hydrolysis temperature and acid type with the addition of the post-treatment step was studied. The obtained BCNCs were analyzed based on the structural characterization and the properties of the nanocrystals. The BCNCs crystallinity increased, and the size of nanocrystals decreased with increasing 10 °C hydrolysis temperature for both acid hydrolysis conditions. Hydrolysis conditions with neutralization post-treatment did not alter the thermal stability of nanocrystals, and BCNCs had high thermal stability like raw BCNFs. Elemental analysis results indicated that sulfur content (S %) was very low for sulfuric acid hydrolyzed samples, and X-ray results did not show any sulfate salt peaks. Thermal stable BCNCs with high crystallinity were successfully produced to meet the process requirements in various applications, especially in the food industry.Article Citation - WoS: 11Citation - Scopus: 12Characterization of the Self-Assembly and Size Dependent Structural Properties of Dietary Mixed Micelles by Molecular Dynamics Simulations(Elsevier Ltd., 2019) Tuncer, Esra; Bayramoğlu, BesteThe bile salts and phospholipids are secreted by the gallbladder to form dietary mixed micelles in which the solvation of poorly absorbed lipophilic drugs and nutraceuticals take place. A comprehensive understanding of the micellization and structure of the mixed micelles are crucial to design effective delivery systems for such substances. In this study, the evolution of the dietary mixed micelle formation under physiologically relevant concentrations and the dependence of structural properties on micelle size were investigated through coarse grained molecular dynamics simulations. The MARTINI force field was used to model cholate and POPC as the representative bile salt and phospholipid, respectively. The micellization behavior was similar under both fasted and fed state concentrations. Total lipids concentration and the micelle size did not affect the internal structure of the micelles. All the micelles were slightly ellipsoidal in shape independent of their size. The extent of deviation from spherical geometry was found to depend on the micellar POPC/cholate ratio. We also found that the surface and core packing density of the micelles increased with micelle size. The former resulted in more perpendicular alignments of cholates with respect to the surface, while the latter resulted in an improved alignment of POPC tails with the radial direction and more uniform core density.Article Citation - WoS: 25Citation - Scopus: 35Evolutionary Determinants of Polycystic Ovary Syndrome: Part 1(Elsevier Ltd., 2016) Ünlütürk, Uğur; Sezgin, Efe; Yıldız, Bülent OkanPolycystic ovary syndrome (PCOS) is a common and complex genetic disorder that develops under varying degrees of hyperandrogenemic and hyperinsulinemic conditions that cause phenotypic variability ranging from mild hirsutism to anovulation and infertility. In addition to increased risk of reproductive disability, PCOS is associated with metabolic diseases including type 2 diabetes, dyslipidemia, and cardiovascular disease. Similar prevalence rates and shared genetic susceptibility of PCOS among different populations suggest that genetic risk factors were already present in the ancestors of humans. Contemporary human genetic studies inform us that the origin of human ancestors is from Africa. Sharing common susceptibility loci between Chinese and European ancestry suggests that PCOS may have persisted for more than 50,000 years, before the migration of humans out of Africa. Although PCOS is the most common cause of anovulatory infertility, its high prevalence is still a paradox. From an evolutionary perspective, the pathogenic mechanisms underlying PCOS might be candidate factors for survival advantage of the human being. Former compensatory advantageous factors may become pathogenic mechanisms underlying complex metabolic disease with prolonged life expectancy and transition to sedentary lifestyle.Article Citation - WoS: 81Citation - Scopus: 115Effects of Ultraviolet Light Emitting Diodes (leds) on Microbial and Enzyme Inactivation of Apple Juice(Elsevier Ltd., 2017) Pelvan Akgün, Merve; Ünlütürk, SevcanIn this study, the effects of Ultraviolet light-emitting diodes (UV-LEDs) on the inactivation of E. coli K12 (ATCC 25253), an indicator organism of E. coli O157:H7, and polyphneoloxidase (PPO) in cloudy apple juice (CAJ) were investigated. The clear (AJ) and cloudy apple juice were exposed to UV rays for 40 min by using a UV device composed of four UV-LEDs with peak emissions at 254 and 280 nm and coupled emissions as follows: 254/365, 254/405, 280/365, 280/405 and 254/280/365/405 nm. UV-LEDs at 254 nm achieved 1.6 ± 0.1 log10 CFU/mL inactivation of E. coli K12 at UV dose of 707.2 mJ/cm2. The highest inactivation of E. coli K12 (2.0 ± 0.1 log10 CFU/mL and 2.0 ± 0.4 log10 CFU/mL) was achieved when the cloudy apple juice was treated with both 280 nm and 280/365 nm UV-LEDs. For clear apple juice the highest inactivation 4.4 log10 CFU/mL obtained for E. coli K12 was achieved using 4 lamps emitting light at 280 nm for 40 min exposure time. For the same treatment time, the experiments using a combination of lamps emitting light at 280 and 365 nm (2lamp/2lamp) were resulted in 3.9 ± 0.2 log10 CFU/mL reductions. UV-A and UV-C rays in combination showed a better inactivation effect on PPO than UV-C rays used separately. Residual activity of PPO in CAJ was reduced to 32.58% when treated with UV-LED in combination of UV-C (280 nm) and UV-A (365 nm) rays. Additionally, the total color change (ΔE) of CAJ subjected to combined UV-LED irradiation at 280/365 nm was the lowest compared to other studied processing conditions. This study provides key implications for the future application of UV-LEDs to fruit juice pasteurization.Article Citation - WoS: 112Citation - Scopus: 132Production of Xylooligosaccharides by Autohydrolysis of Hazelnut (corylus Avellana L.) Shell(Elsevier Ltd., 2017) Sürek, Ece; Büyükkileci, Ali OğuzHazelnut shell (HS), husk and pruning residues were characterized and evaluated for xylooligosaccharides (XOS) production by autohydrolysis. HS contained the highest amount of xylan and yielded more XOS compared to other hazelnut residues. The temperature and holding time of HS autohydrolysis greatly influenced the composition of the liquor and the remaining solid. The highest XOS yield (62% of the feedstock xylan) was obtained at 190 °C and 5 min of holding time. At this temperature, 30 min of holding time was required to maximize the percentage of XOS with low degree of polymerization. Xylose, acetic acid and furfural concentrations increased with treatment severity. The concentrations of the products in the autohydrolysis liquors followed specific trends with changing severity factor (log Ro) values. Solubilization of xylan in the treatments enhanced the cellulose and lignin contents in the remaining solids.Article Citation - WoS: 44Citation - Scopus: 53Impact of Preharvest and Postharvest Alginate Treatments Enriched With Vanillin on Postharvest Decay, Biochemical Properties, Quality and Sensory Attributes of Table Grapes(Elsevier Ltd., 2017) Konuk Takma, Dilara; Korel, FigenAlginate solution enriched with vanillin as a bioactive compound was investigated for improving preharvest and postharvest quality and safety of table grapes. Alginate treatments with or without vanillin as preharvest spray and postharvest coating were implemented on table grapes of Alphonse Lavalleé and Razaki cultivars. Fungal decay, biochemical properties, quality and sensory attributes were evaluated at day of preharvest treatment, at harvesting and during 35 days of storage at 4 ± 2 °C. Alginate treatments with or without vanillin were effective in preventing weight and firmness losses. Total soluble solids, titratable acidity, and color of grapes coated with alginate coatings with or without vanillin showed minor changes compared to control grapes. Alginate coating incorporating vanillin provided significant reduction (1.73 log CFU/g) in yeast-mold growth. Moreover, the coatings maintained greater total phenolic content and antioxidant activity compared to others during postharvest storage. In terms of sensory attributes, appearance was ranked as the highest for alginate coating without vanillin due to glossiness of alginate.Article Citation - WoS: 10Citation - Scopus: 11Synthesis of Adsorbents With Dendronic Structures for Protein Hydrophobic Interaction Chromatography(Elsevier Ltd., 2016) Mata-Gomez, Marco A.; Yaman, Sena; Valencia-Gallegos, Jesus A.; Tarı, Canan; Rito-Palomares, Marco; Gonzalez-Valdez, JoseHere, we introduced a new technology based on the incorporation of dendrons-branched chemical structures-onto supports for synthesis of HIC adsorbents. In doing so we studied the synthesis and performance of these novel HIC dendron-based adsorbents. The adsorbents were synthesized in a facile two-step reaction. First, Sepharose 4FF (R) was chemically modified with polyester dendrons of different branching degrees i.e. third (G3) or fifth (G5) generations. Then, butyl-end valeric acid ligands were coupled to dendrons via ester bond formation. UV-vis spectrophotometry and FTIR analyses of the modified resins confirmed the presence of the dendrons and their ligands on them. Inclusion of dendrons allowed the increment of ligand density, 82.5 ± 11 and 175.6 ± 5.7 μmol ligand/mL resin for RG3 and RG5, respectively. Static adsorption capacity of modified resins was found to be ~60 mg BSA/mL resin. Interestingly, dynamic binding capacity was higher at high flow rates, 62.5 ± 0.8 and 58.0 ± 0.5 mg/mL for RG3 and RG5, respectively. RG3 was able to separate lipase, β-lactoglobulin and α-chymotrypsin selectively as well as fractionating of a whole proteome from yeast. This innovative technology will improve the existing HIC resin synthesis methods. It will also allow the reduction of the amount of adsorbent used in a chromatographic procedure and thus permit the use of smaller columns resulting in faster processes. Furthermore, this method could potentially be considered as a green technology since both, dendrons and ligands, are formed by ester bonds that are more biodegradable allowing the disposal of used resin waste in a more ecofriendly manner when compared to other exiting resins.Article Citation - WoS: 42Citation - Scopus: 47Effects of Malaxation Temperature and Harvest Time on the Chemical Characteristics of Olive Oils(Elsevier Ltd., 2016) Jolayemi, Olusola Samuel; Tokatlı, Figen; Özen, BanuThe aim of the study was to determine the effects of harvest time and malaxation temperature on chemical composition of olive oils produced from economically important olive varieties with a full factorial experimental design. The oils of Ayvalik and Memecik olives were extracted in an industrial two-phase continuous system. The quality parameters, phenolic and fatty acid profiles were determined. Harvest time, olive variety and their interaction were the most significant factors. Malaxation temperature was significant for hydroxytyrosol, tyrosol, p-coumaric acid, pinoresinol and peroxide value. Early and mid-harvest oils had high hydroxytyrosol and tyrosol (maximum 20.7 mg/kg) and pigment concentrations (maximum chlorophyll and carotenoids as 4.6 mg/kg and 2.86 mg/kg, respectively). Late harvest oils were characterized with high peroxide values (9.2-25 meq O2/kg), stearic (2.4-3.1%) and linoleic acids (9.3-10.4%). Multivariate regression analysis showed that oxidative stability was affected positively by hydroxytyrosol, tyrosol and oleic acid and negatively by polyunsaturated fatty acids.
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