Sürdürülebilir Kalkınma Amaçları
Yayınlar
- MakaleAçık Erişim2026Investigation of the enzyme-inhibitory, antibacterial, and anticancer properties of metal phthalocyanines
Topal, Meryem; Topal, Fevzi; Yilmaz, Fırat; Bulut Atalay, Esra; Koçyiğit, Ümit Muhammet; Güzel, Emre
In this study, the enzyme inhibitory, antibacterial, and anticancer activities of a phthalonitrile derivative and its metal phthalocyanines (Pcs; indium, zinc, copper, cobalt, and manganese; 1–6) were investigated. The cobalt and manganese Pcs were synthesized for the first time in this study. The inhibitory activities of the symmetric Pcs, which were expected to interact with acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) via their 4-(isopropylbenzyl)oxy substituents through host–guest interactions, were investigated. More selective inhibition of AChE than BChE was observed for these compounds. For AChE, CoPc was identified as the most potent inhibitor (IC50 = 14.81 nM), whereas for BChE, InPc was identified as the most potent inhibitor (IC50 = 56.35 nM). The Ki values indicated that most compounds exhibited competitive inhibition; copper phthalocyanine (CuPc) showed particularly strong inhibition against AChE (Ki = 3.08 nM ± 1.12), whereas the lowest Ki value against BChE was observed for MnPc (Ki = 25.98 ± 1.97 nM). Most compounds exhibited competitive inhibition; however, CuPc showed competitive inhibition toward AChE but a noncompetitive inhibition pattern toward BChE. Dual inhibition of AChE and BChE by these compounds may be promising for addressing cholinergic deficits associated with Alzheimer’s disease. In addition, the acceptability of compounds 1–6 with respect to pharmacological drug-likeness criteria was assessed based on predicted absorption, distribution, metabolism, excretion (ADME) outcomes. In antibacterial tests, varying levels of inhibition were observed against selected bacterial strains. In anticancer assays, all compounds exhibited high cytotoxicity against the MCF-7 breast cancer cell line. Higher antiproliferative activity was observed for CuPc than for the other compounds. Morphological changes were induced in cancer cells by CuPc and MnPc. Overall, these compounds may have potential as enzyme inhibitors and as antibacterial and anticancer agents.
- MakaleYayıncıda açık erişim2025A comparative analysis of microbial, chemical composition, and quality parameters in Kürtün-Araköy and Gümüşhane breads; [Kürtün-Araköy ve Gümüşhane ekmeklerinde mikrobiyal, kimyasal bileşim ve kalite parametrelerinin karşılaştırmalı analizi]
Çimen, Büşra; Yilmaz, Fırat
The objective of this study was to ascertain the distinguishing characteristics of Kürtün-Araköy bread and Gümüşhane bread, two local breads produced in Gümüşhane province in the Eastern Black Sea region. Furthermore, the bread dough samples employed in bread production were subjected to microbiological analyses. It was determined that the number of microorganisms in the sourdough samples used in the production of Gümüşhane bread was high (P<0.001). In this context, breads sold in the Gümüşhane province were collected and subjected to a series of analyses. These included chemical, microbiological, colour and HMF analyses of the bread samples. As a result of microbiological analyses performed on bread samples; It was observed that there were statistical differences in terms of lactic acid bacteria on MRS agar and yeast-mold counts. However, based on the chemical analyses performed on the bread samples, it was determined that there were statistically significant differences between the bread samples. The resulting data were then subjected to statistical analyses, with the objective of determining the differences between the bread samples. This was achieved through the use of PCA analysis, which also enabled the determination of the significance levels of these differences. In addition, the relationship between the colour values of the bread samples and the amount of HMF was also investigated in this study. The findings indicated that as the L* and b* colour values decreased, the HMF content of the bread samples increased. In this study, it was determined that Kürtün-Araköy and Gümüşhane breads have distinctive characteristics.
- MakaleAçık Erişim2024Exploring the Impacts of Angelica purpurascens Extracts on Anticholinergic, Antidiabetic, Antibacterial Potential, and Antioxidant Capacity
Topal, Meryem; Topal, Fevzi; Yilmaz, Fırat
In Kars-Sarıkamış-Soğanlı, Angelica purpurascens (A. purpurascens) emerges as a promising natural antioxidant source. Extracts from its leaves, branches, and flowers underwent thorough bioanalytical assessments. The leaf extract exhibited the highest concentrations of herbal flavonoids (45.22 µg QE/mg extract) and total phenolics (28.96 µg GAE/mg extract). Branch extracts demonstrated significant enzymatic activity against AChE and BChE with IC50 values of 37.26 mg/mL and 9.08 mg/mL respectively. The flower extract displayed notable antibacterial properties. This study sheds light on the therapeutic potential of A. purpurascens ethanol extracts, suggesting benefits for Alzheimer’s, cell damage-induced diseases, and diabetes mellitus. It pioneers new enzymatic and antioxidant insights and contributes to understanding this abundant Türkiye species. A. purpurascens holds promise for pharmaceutical exploration, offering potential solutions for challenging health conditions.
- MakaleYalnız künye2019Characterisation of yoghurt enriched with polyunsaturated fatty acids by using walnut slurry
İlyasoğlu, Huri; Yilmaz, Fırat
This study aimed to evaluate the physicochemical, chemical, rheological, sensorial and microbiological properties of yoghurt enriched with polyunsaturated fatty acids (PUFAs). The PUFA-enriched yoghurt was prepared with walnut slurry (10%−50%) and skimmed milk (50%−90%). Compared with the control yoghurt, it contained a lower content of protein, potassium, sodium and phosphorus, and a higher content of fat, iron, magnesium and zinc. Moreover, it exhibited a lower syneresis value and a higher water-holding capacity value. Its fat was rich in omega fatty acids, mainly linoleic and linolenic acids. These research findings revealed that walnut slurry could be used in yoghurt manufacture to develop fermented milk products as functional foods, especially when enriched with omega fatty acids.