Sürdürülebilir Kalkınma Amaçları

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• MakaleYalnız künye2026/r/gumushane/13616
  Purification of catalase enzyme from Thymus nummularius and examination of the effects of varying glucose concentrations on catalase activity

  Toprak, Esma; Güleşci, Nuri

  Catalase (EC 1.11.1.6), an antioxidant enzyme, breaks down reactive oxygen species, hydrogen peroxide (H2O2), into water and oxygen. In this study, the partial purification of catalase was obtained from Thymus nummularius M. Bieb. through ammonium sulfate (NH4)2SO4 precipitation, dialysis, and desalting/buffer exchange by using a PD-10 Sephadex G-25 M column. The isolated enzyme had a specific activity of 1294.45 U/mg protein and a purification fold of 7.80. The SDS-PAGE analysis indicated a molecular weight ranging between 37 and 50 kDa. The optimal pH and temperature for catalase activity were determined to be pH 8.0 and 25 °C, respectively. The kinetic parameters, maximum velocity (Vmax) 277.78 U/mL and Michaelis constant (KM) 34.17 mM were estimated from Lineweaver-Burk plots. Furthermore, catalase activity was evaluated at glucose concentrations ranging between 25 and 500 ppm. Enzyme activity increased at 25–100 ppm, significantly decreased at 250 ppm, and then increased again at 500 ppm. These results suggest that glucose may modulate catalase activity in a concentration-dependent manner. Even though the exact regulatory mechanism remains unclear, this effect could have potential implications for glucose-sensitive metabolic systems.

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• MakaleYalnız künye2026/r/gumushane/13472
  Effects of sunlight ripening process on the biological activities of persimmon (Diospyros kaki L.) peel and pulp extracts

  Kardil, Uğur; Akar, Zeynep; Düzgün, Azer Özad

  The aim of the study was to evaluate the biological properties of the peel and pulp extracts of persimmons, with consideration of the impact of different ripening conditions (B: on-branch ripened and S: sunlight ripened). The data demonstrated that the sunlight ripened persimmon peel (S. peel) extract exhibited a higher total phenolic and flavonoid content, with 157 and 7.3 µg/mL GAE respectively. The S. peel extract exhibited the highest antioxidant activity, exhibiting 1.1578 mg/mL IC50, 54.095 and 0.0262 µM Trolox equivalent (TE)/g fresh weight (FW), as determined by the 2,2-diphenyl-1-picrylhydrazyl (DPPH•) radical scavenging assay, ferric reducing antioxidant power (FRAP) and cupric reducing antioxidant capacity (CUPRAC) respectively. LC-MS/MS analysis revealed that the peel and pulp phenolic composition of persimmon ripening process different conditions changed. The activity of protocatechuic, chlorogenic, caffeic and ferulic acids identified in persimmon extracts was determined by HPLC-DAD-FRAP assay. ICP-OES analysis revealed that potassium exhibited the highest mineral content of persimmon, with values ranging from 575.680 to 2031.360 mg/kg. The S. peel extract was more inhibitory activity against bovine carbonic anhydrase (BCA) and α-glucosidase then other extracts. Moreover, the S. peel extract was found to demonstrate the highest level of antibiofilm activity, reducing the strong biofilm formation capacity of the A. baumannii isolate to negative, both qualitatively and quantitatively. The study suggests that the ripening of persimmon fruit in sunlight may increase biological activity and may be useful in the prevention and treatment of diseases associated with oxidative damage, diabetes and bacterial infections.

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• MakaleYalnız künye2021/r/gumushane/14846
  Enological properties of red wine produced from native Kösetevek grapes (Vitis vinifera L.) cultivated in Eastern Anatolia

  Arpa Zemzemoglu, Tuba Eda; Darıcı, Merve; Cabaroglu, Turgut

  The aim of this study was to determine the potential of red wine production from the Kösetevek grape variety (Vitis Vinifera L.) cultivated in Elazig province of Turkey and to define the characteristics of Kösetevek wines. To determine the grapes for wine production quality, the general composition, phenolic compounds, aroma compounds and sensory analysis of the wines were carried out. Aroma compounds were performed by solid-phase extraction (SPE) and then analyzed by gas chromatography (GC) along with gas chromatography/mass spectrometry (GC/MS). Results showed that the red wines obtained from Kösetevek grapes consisted of 50 aroma compounds for 2014 vintages and 49 aroma compounds for 2015 vintages. Esters were the main components contributing to the Kösetevek wine aroma along with ethyl hydrogen succinate and ethyl–4–hydroxy butanoate. The amount of total phenolic compounds, total anthocyanin, and the tannin in Kösetevek wines were found to be between 3705.45 and 3015.63 mg/L, 554.25–502.35 mg/L, and 4.5–3.95 g/L at 2014–2015 vintages, respectively. As to sensory evaluation, Kösetevek wines were characterized as a deep purple color, middle to high body, and rich in red fruit (cherries, plums), and dried fruit odors. This study has provided enological properties and aroma characterization of Kösetevek wines. The results of the study showed that Kösetevek wines could be considered as an alternative to other wines obtained from native grape varieties of the region.

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