Sürdürülebilir Kalkınma Amaçları

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• MakaleYalnız künye2019Scopus SJRQ3/r/bayburt/12567
  Synthesis and Biological Evaluation of Novel Tricyclic Pyrrolidinyl (R)-Alcohols and Amines

  Şahin, Engin; Kılıç, Hamdullah; Törnük, Fatih; Dertli, Enes

  Three new tricyclic pyrrolidinyl alcohols and three tricyclic pyrrolidinyl amines were synthesized, and the antibacterial activities of these compounds were tested against Salmonella enterica subsp. enterica serovar Typhimurium, Escherichia coli O157:H7, Staphylococcus aureus, and Listeria monocytogenes. All tested pyrrolidinyl alcohols and amines showed antibacterial activity to the tested pathogens, but this activity was dependent on the final concentration of the tested compound, and the structure of these compounds were also important for this antibacterial activity. Of the tested compounds, (2R)-2-(octahydro-4,8-ethanocyclohepta[c] pyrrol2(1H)-yl)-2-phenylethanamine (2c) was the most effective compound among the tested pyrrolidinyl alcohols and amines. This study shows a good example of finding new antimicrobials in order to control pathogenic bacteria.

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  AtıfScopus1·WoS1·OpenAlex1

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• MakaleAçık Erişim2015Scopus SJRQ2/r/bayburt/13650
  Decontamination of Escherichia coliO157: H7 and Staphylococcus aureus from Fresh-Cut Parsley with Natural Plant Hydrosols

  Törnük, Fatih; Dertli, Enes

  The inhibitory effects of sage, rosemary, oregano and thyme hydrosols were evaluated against Escherichia coliO157:H7 and Staphylococcus aureus inoculated on parsley at high and low concentrations. Following the pathogen inoculations, parsley samples were washed with the hydrosols and sterile tap water as a control for 0, 20, 40 and 60min, and reductions on pathogen counts were determined. Sterile tap water was ineffective on all conditions tested. After 20min of application, oregano and thyme hydrosols were able to significantly (P<0.05) reduce E.coliO157:H7 counts on low inoculum level, while all hydrosols showed significant reductions (P<0.05) on high inoculum levels at this period. Additional reductions on E.coliO157:H7 counts were observed with the increasing time. S.aureus was more sensitive to hydrosol treatments, and oregano hydrosol was able to completely eliminate S.aureus after 40min. In conclusion, decontamination of foodborne pathogens from fresh-cut vegetables can be achieved by hydrosol treatments.

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  AtıfScopus14·WoS11·OpenAlex16

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