Sürdürülebilir Kalkınma Amaçları

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• MakaleAçık Erişim2026/r/gumushane/12299
  Potentially Toxic Metal Levels in Cheeses Produced in Türkiye: Regional Variation, Milk Source, Ripening Stage, Production Type, and Associated Dietary Exposure and Health Risk

  Gürmeriç, Hüseyin Ender; Şengül, Mustafa; Basaran, Burhan

  This study investigated potentially toxic metal (PTM) levels in cheeses produced in different regions of Türkiye and evaluated the associated dietary exposure and non-carcinogenic health risk. A total of 84 cheese samples were collected from seven geographical regions and classified according to milk source, ripening stage, and production type. After microwave-assisted acid digestion, PTM levels were quantified by inductively coupled plasma mass spectrometry (ICP-MS), and exposure and non-carcinogenic risk were evaluated using Estimated Daily Intake (EDI), Target Hazard Quotient (THQ), and Hazard Index (HI). Aluminium (Al), iron (Fe), and zinc (Zn) ranged from <0.00215 to 7.29,<0.00769 to 38.8, and 0.68 to 56.6 mg/kg wet weight, respectively, whereas chromium (Cr), nickel (Ni), copper (Cu), selenium (Se), cadmium (Cd), and lead (Pb) ranged from <0.58 to 244, <1.26 to 369, <1.88 to 4067, <0.91 to 1378, <0.06 to 12.3, and <2.19 to 1754 µg/kg wet weight, respectively. Values marked with “<” represent concentrations below the limit of quantification (LOQ). Arsenic (As) was not detected in any sample. Significant differences were observed for selected PTMs according to ripening stage, milk source, production type, and region (p<0.05). The toxicological contribution (TC) values for nutritional PTM exposure were low. THQ and HI values remained below 1, suggesting a low overall non-carcinogenic risk; however, Pb exceedances in some samples indicate the need for continued PTM monitoring.

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• MakaleAçık Erişim2025/r/gumushane/14325
  The Protective Effect of Boric Acid Against High Fructose-Induced Liver and Kidney Damage in Rats

  Yüksel, Duygu; Başeğmez, Mehmet; Kan, Fahriye

  This study aimed to determine the protective role of boric acid (BA) in high fructose (HF)-induced liver and kidney toxicity in a young rat model. High-fructose consumption causes serious damage to liver and kidney tissue in healthy individuals and contributes to the emergence of various metabolic diseases. Thirty-two healthy female Wistar albino rats (250–300 g weight and 3–4 months) were randomly distributed into four equal groups (n = 8): control, high fructose % 20 (HF), boric acid 20 mg/kg (BA), and HF + BA. High fructose was freshly prepared and administered to the rats as 20 g of d-fructose dissolved in 100 mL of tap water daily for a duration of 30 days. Boric acid (20 mg/kg) was administered through gastric gavage throughout the 30-day study period. At the end of study, blood, liver, and kidney were collected from rats. The results indicated that high fructose induced increased glucose, total cholesterol, triglyceride, and urea levels in rat serum. Boric acid administration significantly decreased glucose, total cholesterol, triglyceride, and urea levels in HF + BA groups. The results indicated that high fructose-induced oxidative stress by increasing the level of MDA and by decreasing GSH levels, and CAT activity in the liver and kidney of rats. However, oral BA administration significantly decreased MDA levels and increased GSH levels, and CAT activity (p < 0.05). Furthermore, BA significantly reduced high fructose-induced histopathological and Immunohistochemistry alteration in the liver and kidney tissues. In conclusion, BA may prevent the oxidative imbalance and histopathological and immunohistochemical damage caused by high fructose in liver and kidney tissues in rats.

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• MakaleAçık Erişim2023/r/gumushane/11890
  Determination of Elemental Contents and Microbiological and Chemical Properties of Çökelek Cheeses Consumed in Turkey

  Kalaycı, Nagihan; Ürkek, Bayram; Öztürk, Feyza; Şengül, Mustafa; Çiftçi, Esengül

  The Çökelek samples what 30 different were collected from randomly local bazaars to investigate heavy metal contaminant and mineral levels and some physicochemical and microbiological properties of samples. While the Pb was identified in 6 of the 30 samples, the As was only found in 4 of the samples. The mean major and trace element contents of Çökelek samples were ordered as Na > P > Ca > K > Mg and Al > Zn > Ni > Cu, respectively. The physicochemical properties indicated a high deviation among samples. The mean total solids, ash, salt, fat, protein waters soluble nitrogen contents, and sample ripening index were 29.83%, 1.88%, 0.68%, 4.31%, 19.84%, 0.33%, and 1.79%, respectively. The mean total aerobic mesophilic bacteria (TAMB) count of Çökelek samples was found as 8.26 log CFU g−1. The coliform bacteria and yeast-mold counts were detected in 11 and 27 of 30 samples, respectively. The mean coliform and yeast-mold counts were 1.82 log CFU g−1 and 7.11 log CFU g−1, respectively. Traditional cheeses are not mentioned in legal laws such as the Turkish Food Codex. So, there is no legal limit and standard production processes. This situation is a problem in terms of traditional cheese quality. For this reason, traditional cheese should perform further studied, and determine the legal limits.

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