Sürdürülebilir Kalkınma Amaçları
Yazarlar
- Tekce, Emre(2)
- Şengül, Mustafa(2)
- Adiloglu, Ali Kudret(1)
- Akgül, Halil İbrahim(1)
- Aksakal, V.(1)
- Aktaş, Kübra(1)
- Akın, Nihat(1)
- Atalay, Banu(1)
- Atasever, Mustafa(1)
- Bayraktar, B.(1)
- Bayraktar, Bulent(1)
- Buyuk, Suleyman Kutalmış(1)
- Demirci, Talha(1)
- Derelioglu, Sera(1)
- Dertli, E.(1)
- Dirican, Ebubekir(1)
- Erkaya-Kotan, Tuba(1)
- Gönülates, Nurettin(1)
- Gül, M.(1)
- Gürbüz, Ahmet Burak(1)
- Gürmeriç, Hüseyin Ender(1)
- Isler, Mehmet(1)
- Kamiloğlu, A.(1)
- Karataş, Şeyda Merve(1)
- Kaya, H.(1)
- Kaya, Hacer(1)
- Korkmaz, Serol(1)
- Mazlum, Halit(1)
- Oba, Sirin(1)
- Senol, Altug(1)
- Simsek, Huseyin(1)
- Sukuroglu, Ebru Emine(1)
- Sözeri, Didem(1)
- Takma, Ç.(1)
- Yildirim, Tugce(1)
- Çinar, K.(1)
- Öztürk, Hale İnci(1)
- Ülker, Ufuk(1)
- Ürkek, Bayram(1)
Yayınlar
- MakaleAçık Erişim2024Scopus SJRQ3The aroma profile of butter produceusing different starter cultures; [Aromatski profil maslaca proizvedenih korištenjem različitih starter kultura]
Şengül, Mustafa; Akgül, Halil İbrahim; Ürkek, Bayram
The aroma of fermented dairy products is greatly influenced by starter cultures and by the lactic acid bacteria strains that are used as starter cultures. Experimental butter samples were produced using no starter culture, by a commercial starter culture (Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar. diacetylactis, Leuconostoc mesenteroides), by a prepared bacteria mix (Lactococcus lactis subsp. lactis EM1, Lactococcus lactis subsp. cremoris EM28, Lactococcus lactis subsp. lactis biovar. diacetylactis G49, Leuconostoc mesenteroides B3), and by a prepared bacteria mix fortified with Lactobacillus rhamnosus B19 (L. rhamnosus B19). The aroma profile of the butter samples was investigated using a gas chromatography mass spectometry method (GC-MS). A total of 92 components were determined in the butter samples, including acids (12), alcohols (20), aldehydes (9), alkanes (6), esters (8), ketones (19) and several other aroma compounds (18). The sample containing the prepared starter culture had the most detectable aroma components, while the lowest number of aromatic components were found in the sample without a starter culture. 2,3-butanedione (diacetyl) was not detected in the sample without a starter culture. 2-Butanone 3-hydroxy-(acetoin) content was the highest in the sample containing the commercial starter culture and the lowest in the sample without a starter culture.
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İncele - MakaleAçık Erişim2024Scopus SJRQ1Assessment of the antioxidant and ACE-inhibitory activities and some quality characteristics of Kaşar cheese produced by probiotic Lactobacillus acidophilus
Gürmeriç, Hüseyin Ender; Şengül, Mustafa; Erkaya-Kotan, Tuba
In this study, four types of Kaşar cheese were produced using raw milk (C), starter culture (Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) (S), starter culture + probiotic Lactobacillus acidophilus ATCC 4356 (SLA), and probiotic L. acidophilus ATCC 4356 (LA) were produced and ripened at 6 ± 2 °C for 150 days. The physicochemical, microbiological, proteolysis, electrophoretic (Urea-PAGE), ACE-inhibitory, and antioxidant activity analyses of vacuum-packed Kaşar cheeses were performed on 5, 30, 60, 90, 120, and 150 days of ripening. During ripening, no significant differences (p > 0.05) were detected in total solids, fat, and protein values of Kaşar cheeses. Titratable acidity, water-soluble nitrogen (WSN), ripening index (RI), and electrophoresis results of cheese samples showed an increase while pH values decreased. Also, the degradation products of αs1-casein were higher than those of β-casein. The number of probiotic L. acidophilus ATCC 4356 after scalding decreased by an average of 1.57 log cfu/g. However, probiotic bacteria count increased during ripening and maintained their viability. The addition of L. acidophilus ATCC 4356 improved the bioactivity, electrophoresis, titratable acidity, and ripening index results of Kaşar cheese. ACE-inhibitory activity of Kaşar cheeses increased during ripening and had the highest value on the 150th day of ripening. Furthermore, antioxidant activity of Kaşar cheeses increased on the 60th day of ripening and then decreased. Consequently, the combination of probiotic bacteria and starter culture had a positive effect on the physicochemical, microbiological, and proteolytic properties of Kaşar cheese.
AtıfScopus10WoS9OpenAlex11İncele - MakaleAçık Erişim2024Scopus SJRQ3Probiotics Safety Aspect of Functional Foods
Oba, Sirin; Yildirim, Tugce; Karataş, Şeyda Merve
In recent years, interest in probiotics has increased as functional foods improve quality of life and consumers become more health-conscious. The European Food Safety Authority (EFSA) has determined that all common probiotics are safe for the general population. However, this definition does not guide the outcomes of using probiotics in people with diseases that favor them, as there are no strict regulations governing applicable trademark law and the manufacture of probiotics. For this reason, Probiotics are recognized to be beneficial for the majority of patients during treatment; however, patients with weakened immune systems may be at risk for bacteremia, endocarditis, and peritonitis. There are no necessary standards regarding safety and use protocols for probiotics. More information is needed on their use before recommending probiotics to treat or prevent disease in privileged groups. These products may be considered a public health concern by reviewing information on the use of probiotics to predict the likelihood of side effects in vulnerable groups (young children, the elderly, and pregnant women).
AtıfScopus7WoS6OpenAlex6İncele - MakaleAçık Erişim2024Scopus SJRQ2Innovations in dairy technology: probiotics in Turkish white cheese production
Mazlum, Halit; Atasever, Mustafa
Cheese offers significant advantages as a probiotic carrier food compared to fermented milk and yoğurt due to its fat content, solid matrix, higher pH, low oxygen levels, and longer shelf life. This study examined Turkish white cheeses ripened with both classical starter culture (Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris) and various probiotic cultures (Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus paracasei, and Bifidobacterium bifidum). The quality and functional properties of these cheeses were investigated to evaluate the effect of adding probiotics to traditional starter culture and their potential for use as carrier food for probiotics. During the 90-days ripening period, the numbers of L. acidophilus, L. casei, L. paracasei, and B. bifidum were determined to be in the range of 8.09 ± 0.34–8.65 ± 0.30, 7.19 ± 0.28–8.12 ± 0.90, 7.01 ± 1.45–8.73 ± 0.98, and 7.16 ± 1.10–8.21 ± 1.19 log cfu/g, respectively. The study found that probiotic levels in the cheese remained above the effective threshold (≥ 107 cfu/g) throughout the ripening process. This was accompanied by an increase in water-soluble nitrogen, an indicator of proteolysis, leading to higher ripening index values in all cheese samples. In terms of sensory evaluation, cheeses with L. acidophilus and L. paracasei were particularly well-received, scoring higher (7.90 ± 0.30–8.47 ± 0.12, 7.80 ± 0.34–8.75 ± 0.12, respectively) in taste and aroma than the others. Overall, probiotics positively influenced the quality and functional properties of the white cheese. Notably, the L. casei ATCC 393 strain, used for the first time in Turkish white cheese production, proved highly compatible with existing production technologies. It was concluded from the study that Turkish white cheese is a suitable food for transporting probiotics to the intestinal environment.
AtıfScopus5WoS5OpenAlex6İncele - MakaleAçık Erişim2021Scopus SJRQ2Adipokine, gut and thyroid hormone responses to probiotic application in chukar partridges (Alectoris chukar) exposed to heat stress
Bayraktar, Bulent; Tekce, Emre; Kaya, Hacer; Gürbüz, Ahmet Burak; Dirican, Ebubekir; Korkmaz, Serol; Atalay, Banu; Ülker, Ufuk
The aim of this study was to investigate the effect of Lactobacillus reuteri E81 (LRE) probiotic supplementation on heat stress responses in chukar partridges (Alectoris chukar). The birds were divided into two groups, one of which was exposed to heat stress (HS). Within each group, four subgroups, each including 64 birds, were created for the three treatment doses (200, 400 or 600 mg/kg) of LRE and the control. The experiment was started with day-old birds, kept at a temperature of 25 degrees C or 37 degrees C. After a 7-day adjustment period, the LRE supplementation lasted for 35 days. The levels of different adipokines, including visfatin (VF), adiponectin (ADP), chemerin (CHEM), as well as the concentration of plasma citrulline (CIT) and the levels of thyroid hormones (T3 and T4) and thyroid-stimulating hormone (TSH) in the blood were measured at 21 and 42 days of age. A significant correlation (P < 0.01) was found between LRE supplementation and the decrease in serum VF, ADP, CIT, T3 and T4 levels in partridges exposed to HS. On the other hand, no significant relationship was found between LRE supplementation and the serum CHEM and TSH levels (P > 0.05). We concluded that the addition of 600 mg/kg LRE is beneficial in preventing intestinal damage and inflammation provoked by HS.
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İncele - MakaleAçık Erişim2020Scopus SJRQ3Effects of lactobacillus reuteri e81 added into rations of chukar partridges (Alectoris chukar) fed under heat stress conditions on fattening performance and meat quality
Tekce, Emre; Bayraktar, B.; Aksakal, V.; Dertli, E.; Kamiloğlu, A.; Çinar, K.; Takma, Ç.; Kaya, H.; Gül, M.
This study investigated the effects of the addition of Lactobacillus reuteri E81 (LRE) into rations of chukar partridges (Alectoris chukar) fed under heat stress (HS) conditions on fattening performance and meat quality. This study included 256 chukar partridges aged 1 day. The study comprised an adaptation period of 7 days and a fattening period of 35 days and included 8 different groups with 32 animals in each group. Each group was further divided into four subgroups with eight animals in each subgroup. At the end of the study, the best results in terms of fattening performance in the non-HS groups were obtained in the LRE 600 ppm group and in the HS groups, SLRE 200 ppm had the best effect on average live weight and average live weight increase, whereas SLRE 400 ppm had the best effect on FCR (p<0.05). The analysis of the samples collected from chukar partridges on day 21 showed that, there was no effect on the colour parameters and Thiobarbituric acid reactive substances (TBARS) level in the LRE in the HS and non-HS groups, whereas the meat pH level decreased in the SLRE 400 ppm group (p<0.05). The analysis of the samples collected on day 42 showed that there was no effect on colour parameters in the HS and non-HS groups. TBARS level decreased at the dose of LRE 200 ppm in the non-HS group, and the meat pH level decreased in both HS and non-HS groups (p<0.05).
AtıfScopus2WoS2OpenAlex7İncele - MakaleAçık Erişim2018Scopus SJRQ3Evaluation of enamel surface morphology and microhardness after the application of different protective agents
Simsek, Huseyin; Derelioglu, Sera; Buyuk, Suleyman Kutalmış; Sukuroglu, Ebru Emine
The aim of this in vitro study was to compare the effect of different protective agents on the surface microhardness and morphology on enamel eroded by a cola drink. Sixty sound anterior teeth were randomly divided into five groups. The baseline surface microhardness of the enamel was measured. For demineralization procedures, all teeth were immersed in cola for 8 minutes and surface microhardness was remeasured. The five groups for remineralization procedures were defined as: Group 1: Artificial saliva, Group 2: 1.23% Acidulated Phosphate Fluoride gel (APF), Group 3: 5% NaF varnish, Group 4: Casein Phosphopeptide-Amorphous Calcium Phosphate (CPP-ACP), and Group 5: Probiotic yogurt. After each experimental procedure, a third microhardness measurement was repeated. Surface morphological changes were observed using SEM. All data were recorded for each group and statistically analyzed using two-way analysis of variance and one-way repeated-measures analysis of variance. All tests were performed at a significance level of p < 0.05. No significant differences for baseline microhardness values were found (P> 0.05). The mean surface microhardness in all groups decreased significantly after immersion in cola (P< 0.05). After remineralization, NaF varnish and APF gel significantly increased the surface microhardness values. There were no significant increases in the surface microhardness values of artificial saliva, CPP-ACP and probiotic yogurt. This study concludes that NaF varnish is more effective in re-hardening of eroded enamel.
AtıfScopus2WoS2OpenAlex5İncele - MakaleAçık Erişim2017Scopus SJRQ1Rice bran improve probiotic viability in yoghurt and provide added antioxidative benefits
Demirci, Talha; Aktaş, Kübra; Sözeri, Didem; Öztürk, Hale İnci; Akın, Nihat
Experimental yoghurts were made with 13% reconstituted skim milk supplemented with 1, 2, 3% rice bran (RB) and inoculated with probiotic culture of Lactobacillus casei 431. The products were stored at 4 °C for 3 weeks. During this period, the viability of the probiotic L. casei 431 strain and yoghurt starter cultures were evaluated. In addition to this, some physicochemical, antioxidative and sensory properties of yoghurts were also determined. L. casei 431 remained above the 8 log CFU/g throughout the storage period in yoghurts fortified with 2% and 3% RB. Addition of rice bran decreased the syneresis and viscosity values whereas it increased scavenging activities of DPPH radical. However, yoghurts with RB had less sensory scores compared to plain yoghurt.
AtıfScopus115WoS91İncele - MakaleYalnız künye2013Scopus SJRQ3The Effect of Kefir Consumption on Human Immune System: A Cytokine Study
Adiloglu, Ali Kudret; Gönülates, Nurettin; Isler, Mehmet; Senol, Altug
The systemic effects of bioactive peptides which are produced by the fermentation of milk via the microorganisms found in kefir have been the subject of interest in recent years. Bioactive peptides activate innate immunity by stimulating macrophages, increasing phagocytosis, augmenting NO and cytokine production and boosting the lumen levels of IgG and 19A(+) B-lymphocytes. The aim of the present study was to determine the serum cytokine profiles of healthy volunteers after kefir consumption to evaluate helper T (TH) cell polarization and to bring out the effects on native and allergic immune responses. The study was designed as a prospective and self-controlled study. A total of 18 healthy volunteers (age range: 20-40 yrs, mean age: 35.5 +/- 7.38 yrs) from a university hospital staff were recruited to the study, with the approval of ethical board and informed consent. The body mass indices of all participants were between normal range (20.10-25.70 kg/m(2)). After two weeks of a diet free from fermented products, the participants consumed 200 mL kefir daily, for six weeks. Kefir product was prepared by using kefir starter culture (Danisco Biolacta Sp - 05223B 10001, Poland) which contains Lactobacillus spp., Leuconostoc spp., Lactococcus lactis ssp. lactis and Streptococcus termophilus, an overnight incubation at 26 C, and consumed freshly. Fasting blood samples of subjects were collected just before kefir use (0th week), at the end of the 3rd and 6th weeks of kefir consumption, and three weeks after cessation of kefir usage (9th week). Serum TNF-alpha, IL-1, IL-5, IL-8 and TGF-beta levels were measured by using commercial ELISA kits (BioSource, Belgium and Invitrogen, USA). Hemoglobin, serum creatinine and ALT levels of all subjects were also determined for follow-up. All volunteers completed the study period without any problem and declared no complaint. Hemoglobin, creatinine and ALT levels did not change with kefir consumption. Serum IL-8 levels were decreased at 3rd and 6th weeks (p<0.001) and were at low levels at 9th week (p=0.005) when compared with baseline levels (0th week). Serum IL-5 levels were increased at 3rd week (0th-3rd weeks; p=0.01) and decreased by a rebound effect at 9th (6th-9th week p=0.003). TNF-alpha levels were increased with kefir consumption (p=0.046) but the increase was insignificant in paired comparisons and the level was borderline between 0th and 6th weeks (p=0.013). IL-5 and TNF-alpha levels returned to their original levels (0th week) at 9th week. Levels of the other cytokines (IL-1 and TGF-beta) did not change significantly with kefir usage. These results indicated that kefir use increased polarization of the immune response towards TH, type and decreased TH, type response and accordingly allergic response. The decrease in IL-8 level due to kefir use, might control the inflammatory response by suppressing neutrophil chemotaxis and activation. On the other hand it was also concluded that increased IL-5 might stimulate secretory IgA at gastrointestinal mucosa leading to a more efficient immune response in the intestinal lumen.
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