Sürdürülebilir Kalkınma Amaçları

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• MakaleYalnız künye2026/r/gumushane/10603
  Chemical characterization and bioactivity assessment of Erodium cedrorum subsp. salmoneum extracts supported by in silico analysis

  Yagi, Sakina; Zengin, Gokhan; Zoltan, Cziaky; Jeko, Josef; Ivashchanka, Yahor; Turecka, Katarzyna; Halasa, Rafal; Gucwa, Magdalena; Kochan-Jamrozy, Kinga; Stefanowicz-Hajduk, Justyna

  The growing interest in natural products, particularly as food additives and pharmaceutical raw materials, is making research into discovering new sources especially important. Erodium cedrorum subsp. salmoneum (family Geraniaceae) is used traditionally to cure many ailments like diabetes and gastro-intestinal diseases. Within this background, the current study was designed to investigate, for the first time, the chemical composition, antioxidant and enzyme inhibitory poroperties of different extracts from the aerial parts and roots of E. cedrorum. Results revealed that the aqueous extract of the aerial parts accumulated the highest total phenolic (85.35 mg GAE/g) and flavonoids (28.65 mg RE/g) contents. A total of 61 and 45 compounds, belonging mainly to phenolic acids and flavonoids, were tentatively identified in the aerial parts and roots extracts respectively. The aqueous extract from the aerial parts exerted the highest antiradical, ions reducing and chelation properties. The EtOH and 70% EtOH extracts of the two organs recorded the best anti-acetylcholinesterase activity (2.18 -2.41 mg GALAE/g; p >= 0.05) while those of the roots recorded respectively the best anti-butyrylcholinesterase and antityrosinase activities. The most potent antibacterial activity was exhibited by the 70% EtOH extracts from aerial parts and the pure EtOH extracts from roots. In contrast, ethyl acetate extracts from both plant parts showed only marginal activity. Among the tested strains, the highest susceptibility was observed against C. sporogenes ATCC 19404, C. bifermentans ATCC 638, S. aureus ATCC 6538, S. aureus ATCC 43300 (MRSA), C. diphtheriae PCM 506, and H. pylori ATCC 43504. The extracts were also examined for their anti-cancer potential on the HeLa, AGS and SKOV-3 cell lines, as well as a non-cancerous cell line. The ethyl acetate extract of the roots exhibited the most potent anti-cancer activity, with the lowest IC50 values. In addition, selected top-ranked complexes against AChE, alpha-amylase, representative bacterial and oncogenic targets were further evaluated by molecular docking and 100 ns molecular dynamics (MD) simulations, indicating overall conformational stability and persistent binding. In conclusion, these results position E. cedrorum as a valuable natural source of antioxidant and enzyme-inhibitory agents, meriting further exploration for drug development purposes.

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• MakaleAçık Erişim2024/r/gumushane/14186
  Assessment 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.

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• MakaleYalnız künye2019/r/gumushane/12948
  Water soluble chitosan-caffeic acid conjugates as a dual functional polymeric surfactant

  İlyasoğlu, Huri; Guo, Zheng

  A water soluble chitosan-caffeic acid conjugate (C-CAC) was prepared by chemical modification of chitosan using activated caffeoyl with dimethyl aminopyridine as a catalyst. The C-CAC was characterized using UV–visible spectrometry, Fourier transform infrared, nuclear magnetic resonance spectroscopies and differential scanning calorimetry. The caffeoyl content in the C-CAC was 65 mg/g. To study the introduction of a new function into chitosan, the antioxidant activities of the synthesized C-CAC was determined using three in vitro assays: DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)), and ferric reducing antioxidant power. The half inhibition concentration values for DPPH and ABTS radicals were 370 and 172 μg/ml, respectively; showing its good radical scavenging activity. The emulsifying properties of the C-CAC were investigated by preparing 10% fish oil-in-water emulsions. C-CAC not only showed a good ability to stabilize oil-in-water emulsions, but also was more effective in retarding lipid oxidation compared to chitosan; implying that the synthesized C-CAC was functioning in an oil-in-water emulsion system as both emulsifier and antioxidant. Chitosan-phenolic conjugates, as a biopolymer-based surfactant, may represent a promising ingredient for enabling stable oxidation-sensitive oil-in-water emulsions.

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