Sürdürülebilir Kalkınma Amaçları

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• MakaleAçık Erişim2025/r/gumushane/13919
  Safety and Nutritional Profile of Traditional Turkish Cheeses: A Comprehensive Study on Their Mineral Content, Heavy Metal Contamination, and Health Risks of Aho, Golot, and Telli

  Erol, Seyit; Ürkek, Bayram

  Traditional cheeses from Turkey's Black Sea region, such as Aho, Golot, and Telli, are widely known for their unique flavors and artisanal production methods. However, their microbiological safety, mineral content, and heavy metal contamination remain understudied. In this study, we evaluated 30 cheese samples for essential minerals and toxic heavy metals, alongside conducting a corresponding health risk assessment. The results of our mineral analysis revealed sodium (Na) levels ranging from 9787.79 to 37,902.22 mg/kg, while calcium (Ca) and magnesium (Mg) were present at nutritionally relevant concentrations. Heavy metals such as lead (Pb) and mercury (Hg) were detected, with Golot and Telli cheeses showing elevated levels (Pb: up to 1788.75 μg/kg; Hg: up to 468.71 μg/kg). Furthermore, health risk assessments, including estimated daily intake (EDI), target hazard quotient (THQ), and hazard index (HI), indicated that 93.3% of samples posed negligible risks (HI < 1), though two outliers (6.7%) exceeded safety thresholds. Taken together, these findings underscore the need for improved production processes in traditional cheese production while affirming their nutritional value and overall safety for consumers.

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• MakaleAçık Erişim2025/r/gumushane/12426
  Evaluation of Antioxidant and Enzyme Inhibition Properties of Siran Propolis: Correlations With Phenolic Content Determined by LC–MS/MS

  Balci, Neslihan; Aslan, Kubra; Erturk, Adem; Gulcin, Ilhami

  This study evaluates the antioxidant activity, enzyme inhibition potential, and phenolic composition of ethanolic Siran propolis extract. Antioxidant capacity was measured using reducing power (CUPRAC, FRAP, and Fe3+-reducing) and radical scavenging (DPPH·, ABTS·+, and DMPD·+) assays. The extract showed strong reducing ability, surpassing standard antioxidants in CUPRAC and FRAP assays, correlating with high ferulic acid (40.40 mg/g) and p-coumaric acid (88.60 mg/g) levels identified by LC–MS/MS. While it demonstrated notable DPPH· scavenging (IC50: 30.14 μg/mL), ABTS·+ activity was weaker (IC50: 272.44 μg/mL). Enzyme inhibition assays indicated effective inhibition of α-glycosidase, AChE (IC50: 2.15 μg/mL), hCA I, and hCA II. Notably, AChE inhibition was stronger than the standard tacrine inhibitor (IC50: 8.82 μg/mL), suggesting neuroprotective potential. The observed bioactivities are attributed to synergistic effects of phenolic acids and flavonoids, including quercetin, luteolin, taxifolin, and resveratrol. These findings highlight Siran propolis as a promising natural antioxidant and enzyme inhibitor source with potential therapeutic applications and food formulations.

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• MakaleAçık Erişim2024/r/gumushane/16039
  Investigation of the effects of white tea on liver fibrosis: An experimental animal model

  Yilmaz, Huelya Kilic; Türker, Merve; Kutlu, Eda Yilmaz; Mercantepe, Tolga; Pinarbas, Esra; Tümkaya, Levent; Atak, Mehtap

  Liver fibrosis is a common, progressive disease that affects millions of patients worldwide. In this study, it was aimed at investigating the effect of white tea on liver fibrosis in an in-vivo environment by creating an experimental liver fibrosis model on rats. In this study, an experimental liver fibrosis model was created with carbon tetrachloride (CCl4) in Sprague-Dawley rats to investigate the effect of white tea on liver fibrosis. Rats are treated with CCl4 (1 mL/kg) to constitute the liver fibrosis model. White tea was given ad libitum with drinking water. As a result of the study, liver tissue hydroxyproline levels were found to be significantly lower (p = .001) in the white tea group. Histopathologically, it was found that the liver tissue histopathological damage score (LHDS) and fibrosis scoring were significantly lower (p < .001) in the white tea group. However, although it was not statistically significant in the group given white tea, compared with the fibrosis group, it was found that the malondialdehyde (MDA) level in the liver tissues was lower, the glutathione (GSH) level was higher, and the serum alanine aminotransferase (ALT) levels were lower. The study explained the effect of white tea on liver fibrosis and suggested that white tea might be beneficial in reducing the progression of liver fibrosis.

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• MakaleAçık Erişim2024/r/gumushane/11580
  Evaluation of microbiological, antioxidant, thermal, rheological and sensory properties of ice cream fermented with kefir culture and flavored with mint (Menthaspicata L.)

  Öztürk-Yalçın, Feyza; Ürkek, Bayram; Şengül, Mustafa

  Kefir is a healthy fermented dairy product, while ice cream is one of the most consumed dairy products. In this research, ice cream was fermented using a commercial kefir culture and flavored with a mint aroma in different proportions: 0% (KI), 0.2% (KIM2), 0.4% (KIM4), and 0.6% (KIM6). The study investigated the microbiological, thermal, rheological, textural, compositional, and sensory properties as well as antioxidant activity of kefir ice cream samples during 45-day storage. The lactic bacilli, lactic cocci, and Leuconostoc counts of samples were >7 log CFU/g, while the yeast counts were <4 log CFU/g. The microbiological properties (except for yeast counts) of the samples were coherent with legal limits. Antioxidant values (except for samples KIM2 and KIM6) values did not indicate significant differences (p <.05). The pH and melting rate values of the samples decreased with the addition of mint flavor, while acidity values increased. The addition of mint aroma caused significant changes in the thermal properties of ice cream. The overrun, a*, WI, and hardness values of the samples decreased based on the mint flavor concentration, whereas the viscosity and rheological increased. Samples KI and KIM2 were scored higher than other samples for all sensory properties. As a result, fermented ice cream flavored (0.2% mint) with mint could be produced as a desirable dairy product with potential functional properties.

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