Food Engineering / Gıda Mühendisliği
Permanent URI for this collectionhttps://hdl.handle.net/11147/12
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Review Citation - Scopus: 121Natural and Synthetic Nanovectors for Cancer Therapy(Ivyspring International Publisher, 2023) Eftekhari, Aziz; Kryschi, Carola; Pamies, David; Ahmadian, Elham; Janas, Dawid; Davaran, Soodabeh; Khalilov, Rovshan; Güleç, ŞükrüNanomaterials have been extensively studied in cancer therapy as vectors that may improve drug delivery. Such vectors not only bring numerous advantages such as stability, biocompatibility, and cellular uptake but have also been shown to overcome some cancer-related resistances. Nanocarrier can deliver the drug more precisely to the specific organ while improving its pharmacokinetics, thereby avoiding secondary adverse effects on the not target tissue. Between these nanovectors, diverse material types can be discerned, such as liposomes, dendrimers, carbon nanostructures, nanoparticles, nanowires, etc., each of which offers different opportunities for cancer therapy. In this review, a broad spectrum of nanovectors is analyzed for application in multimodal cancer therapy and diagnostics in terms of mode of action and pharmacokinetics. Advantages and inconveniences of promising nanovectors, including gold nanostructures, SPIONs, semiconducting quantum dots, various nanostructures, phospholipid-based liposomes, dendrimers, polymeric micelles, extracellular and exome vesicles are summarized. The article is concluded with a future outlook on this promising field. © The author(s).Article Citation - WoS: 307Citation - Scopus: 364Iron Absorption: Factors, Limitations, and Improvement Methods(American Chemical Society, 2022) Pişkin, Elif; Cianciosi, Danila; Güleç, Şükrü; Tomas, Merve; Çapanoğlu, EsraIron is an essential element for human life since it participates in many functions in the human body, including oxygen transport, immunity, cell division and differentiation, and energy metabolism. Iron homeostasis is mainly controlled by intestinal absorption because iron does not have active excretory mechanisms for humans. Thus, efficient intestinal iron bioavailability is essential to reduce the risk of iron deficiency anemia. There are two forms of iron, heme and nonheme, found in foods. The average daily dietary iron intake is 10 to 15 mg in humans since only 1 to 2 mg is absorbed through the intestinal system. Nutrient-nutrient interactions may play a role in dietary intestinal iron absorption. Dietary inhibitors such as calcium, phytates, polyphenols and enhancers such as ascorbic acid and proteins mainly influence iron bioavailability. Numerous studies have been carried out for years to enhance iron bioavailability and combat iron deficiency. In addition to traditional methods, innovative techniques are being developed day by day to enhance iron bioavailability. This review will provide information about iron bioavailability, factors affecting absorption, iron deficiency, and recent studies on improving iron bioavailability.Article Citation - WoS: 2Citation - Scopus: 2Effects of Golden Thistle (scolymus Hispanicus L.) on Cytotoxic Activity: Cell Cycle Arrest and Apoptotic Properties on the Caco-2 Cell Line(Mary Ann Liebert Inc., 2022) Özel Taşcı, Cansu; Güleç, ŞükrüCancer is a global concern for many individuals with high mortality rates, with colon cancer being the third most common diagnosed cancer worldwide. A phytochemical-rich diet is often recommended in the prevention and during the treatment of cancer cases. Golden thistle (GT) plant (Scolymus hispanicus L.) is a wild edible plant widely consumed in the Mediterranean countries. In this study, we aimed to obtain a hydromethanolic extract from three parts of the GT plant and test its antiproliferative activity in the CaCo-2 human adenocarcinoma cell line. Concentrations of the golden thistle extract (GTE) were used to treat CaCo-2 cells and the most significant reduction was detected with 4 mg/mL GTE after 72 h, with 78.3% decrease in cell viability (P < .05). Additionally, 4 mg/mL GTE caused 7.8-fold higher release of lactate dehydrogenase enzyme, indicating cell death after treatment. Flow cytometric analyses concluded both 3.3-fold higher early and late apoptotic activity of the 4 mg/mL GTE compared with the nontreated control group (P < .05). Last, 4 mg/mL GTE showed 24.1% reduction in the G1 phase and 38.1% increase in the S phase of cell cycle distribution. The alteration of G1 and S phases in the cell cycle led to growth reduction of CaCo-2 cells and caused apoptosis. CopyrightArticle Citation - WoS: 1Citation - Scopus: 1In Vitro Assessment of Food-Derived Bioaccessibility and Bioavailability in Bicameral Cell Culture System(Türk Biyokimya Derneği, 2020) Özel Taşcı, Cansu; Pilatin, Gözde; Edeer, Özgür; Güleç, ŞükrüBackground: Functional foods can help prevent metabolic diseases, and it is essential to evaluate functional characteristics of foods through in vitro and in vivo experimental approaches. Objective: We aimed to use the bicameral cell culture system combined with the in vitro digestion to evaluate glucose bioavailability. Materials and methods: Cake, almond paste, and pudding were modified by adding fiber and replacing sugar with sweeteners and polyols. Digestion process was modeled in test tubes. Rat enterocyte cells (IEC-6) were grown in a bicameral cell culture system to mimic the physiological characteristics of the human intestine. The glucose bioaccessibility and cellular glucose efflux were measured by glucose oxidase assay. Results and discussion: The glucose bioaccessibilities of modified foods were significantly lower (cake: 2.6 fold, almond paste: 9.2 fold, pudding 2.8 fold) than the controls. Cellular glucose effluxes also decreased in the modified cake, almond paste, and pudding by 2.2, 4, and 2 fold respectively compared to their controls. Conclusion: Our results suggest that combining in vitro enzymatic digestion with cell culture studies can be a practical way to test in vitro glucose bioaccessibility and bioavailability in functional food development.Editorial Citation - WoS: 5Citation - Scopus: 7Natural Hydrocolloids in the Food Sector - Recent Applications Beyond Conventional Uses(Wiley, 2020) Yemenicioğlu, Ahmet; Farris, Stefano; Türkyılmaz, Meltem; Güleç, ŞükrüIn food industry, natural hydrocolloids have been extensively used to increase the functionality of different food products such as beverages, bakery and confectionery, sauces and dressings, and meat and poultry. Conventional applications of hydrocolloids in the food industry are still based on their rheological and surface‐active properties (Dickinson, 2018; Nishinari et al., 2018; Yousefi & Jafari, 2019). However, recent developments in the hydrocolloids sector fuelled by sophisticated market demands and emerging new technologies expanded the applications of hydrocolloids beyond their conventional uses.Article Citation - WoS: 20Citation - Scopus: 20The Development of Lentil Derived Protein-Iron Complexes and Their Effects on Iron Deficiency Anemia in Vitro(Royal Society of Chemistry, 2020) Evcan, Ezgi; Güleç, ŞükrüIron deficiency anemia (IDA) is the most common nutrient-dependent health problem in the world and could be reversed by commercially available iron supplementation. The form of iron supplement is important due to its toxicity on the gastrointestinal system (GI), so the development of new dietary strategies might be important for the prevention of IDA. It has been shown that plant-based proteins bind to iron and might decrease the free form of iron before absorption and increase iron bioavailability. Thus, we aimed to form lentil derived protein-iron complexes and to test the functional properties of hydrolysed protein-iron complexes in anemic Caco-2 cell line. Our main findings were that (i) lentil derived proteins had the capacity to chelate iron minerals and (ii) hydrolysed protein-iron complexes significantly reduced the mRNA levels of iron regulated divalent metal transporter-1 (DMT1), transferrin receptor (TFR), and ankyrin repeat domain 37 (ANKRD37) marker genes that were induced by iron deficiency anemia. The current findings suggest that hydrolysed protein-iron complexes might have functional properties in iron deficiency anemia in vitro. Further in vivo studies are necessary to show lentil derived proteins and iron might be used as supplements or food additives to reduce the risk of iron deficiency anemia.