Sürdürülebilir Kalkınma Amaçları
Yazarlar
- Akgül, Halil İbrahim(1)
- Aksehir, Kubra(1)
- Anaya, Katya(1)
- Aydemir, Oguz(1)
- Basahel, Abdulrahman(1)
- Bayraktar, Bülent(1)
- Demirgül, Furkan(1)
- Dertli, Enes(1)
- Dervisoglu, Muhammet(1)
- Durak, Muhammed Zeki(1)
- ElObeid, Tahra(1)
- Gul, Osman(1)
- Ilhan, Eda(1)
- Ispirli, Humeyra(1)
- Karaboga, Dervis(1)
- Kaya, Halil İbrahim(1)
- Keles, Aysen Gargili(1)
- Korkmaz, Irem Omurtag(1)
- Korkmaz, Serol(1)
- Kotan, Tuba Erkaya(1)
- Mavili, Seda(1)
- Mitaf, Naciye Afranur(1)
- Mortas, Mustafa(1)
- Parmasiz, Ayse(1)
- Sagdic, Osman(1)
- Sait, Ahmet(1)
- Taylan, Osman(1)
- Ucar, Redife Aslıhan(1)
- Yilmaz, Mustafa Tahsin(1)
- Yurdunuseven-Yildiz, Aysun(1)
- Öztekin, Sebahat(1)
- Ürkek, Bayram(1)
- Şengül, Mustafa(1)
- Şimşek, Ömer(1)
Yayınlar
- MakaleAçık Erişim2026Scopus SJRQ4Virucidal and antiviral activities of maca (Lepidium meyenii) root powder on three pathways of Norovirus as a foodborne pathogen; [Actividades viricidas y antivirales del polvo de raíz de maca (Lepidium meyenii) en tres vías del norovirus como patógeno transmitido por los alimentos]
Korkmaz, Irem Omurtag; Korkmaz, Serol; Parmasiz, Ayse; Mavili, Seda; Bayraktar, Bülent; Sait, Ahmet; Keles, Aysen Gargili
Vitamin C equivalency, the cytotoxicity on murine macrophage cells, and the virucidal and antiviral activities of maca (Lepidium meyenii) powder on murine norovirus (MNV) as a norovirus surrogate for human as a foodborne pathogen were studied. The antioxidant capacity of the maca was determined by MTT assay as vitamin C equivalency (VCEAC). The 50% cytotoxic concentration (CC50) was calculated with the linearity of maca concentrations-cell viability. The activities of maca against the virus was determined as the 50% tissue culture infective dose with Spearman–Karber method. The VCEAC of maca linearly increased with the concentration. The non-cytotoxic concentrations of maca were measured on murine macrophage with a CC50 of 5.77 mg/mL and a CC80 of 1.28 mg/mL. As maca reduced the virus titration based on contact time in the virucidal assay in several conditions, it did not significantly inhibit MNV on three infectivity pathways of host cell at non-cytotoxic concentrations of maca. The result of this first study presented that despite its ineffective in the treatment and prophylaxis of norovirus infection, maca might be an alternative food additive and preservative against human norovirus as an important foodborne pathogen causing outbreaks worldwide. © Los autores. Este artículo es publicado por la Rev Inv Vet Perú de la Facultad de Medicina Veterinaria, Universidad Nacional Mayor de San Marcos. Este es un artículo de acceso abierto, distribuido bajo los términos de la licencia Creative Commons Atribución 4.0 Internacional (CC BY 4.0) [https://creativecommons.org/licenses/by/4.0/deed.es] que permite el uso, distribución y reproducción en cualquier medio, siempre que la obra original sea debidamente citada de su fuente original
- MakaleYalnız künye2025Scopus SJRQ3Biosynthesis of alternan-stabilized selenium nanoparticles: A study on characterization and applications for antibacterial and antifungal purposes
ElObeid, Tahra; Yilmaz, Mustafa Tahsin; Ispirli, Humeyra; Sagdic, Osman; Taylan, Osman; Basahel, Abdulrahman; Karaboga, Dervis; Durak, Muhammed Zeki; Dertli, Enes
In this study, the alternan/selenium nanoparticles (Alt/SeNPs) were characterized with respect to their formation, morphology, size, selenium distribution, molecular, crystallographic, and thermal properties using UV–Vis spectroscopy, SEM, TEM, EDAX, FTIR, XRD, DSC and TGA measurements. UV–VIS measurements confirmed the synthesis of nanoparticles by observing a maximum surface plasmon resonance peak at 212 nm. In this study, alternan contributed to stabilizing the dispersion of SeNPs, resulting in a cluster of spherical and well-dispersed nanoparticles ranging in size from 50 to 90 nanometers. Nanoparticles were found to be highly thermally stable and in a nanocrystalline structure. The ABTS and CUPRAC radical scavenging activities of Alt/SeNPs were remarkable (95% and 78% at 4 and 6 mg/mL levels of Alt/SeNPs, respectively). Alt/SeNPs had also good inhibitory activities (3.5–4.0 and 4–15 mm of inhibition zone levels at 5 mg/mL level of Alt/against foodborne pathogenic bacteria and fungi, respectively).
AtıfScopus1WoS2OpenAlex2
İncele - Derleme MakaleAçık Erişim2025Scopus SJRQ1Expanding Layers of Bacteriocin Applications: From Food Preservation to Human Health Interventions
Demirgül, Furkan; Kaya, Halil İbrahim; Ucar, Redife Aslıhan; Mitaf, Naciye Afranur; Şimşek, Ömer
Bacteriocins, ribosomally synthesized by bacteria, have long been recognized for their role in ensuring food safety and security due to their antibacterial effects against foodborne pathogens and spoilage bacteria. However, recent advancements have unveiled their expanding potential beyond food applications, with increasing evidence of their efficacy against clinically significant pathogenic bacteria, biofilm formation, viral infections, and even cancer. These emerging discoveries have continuously added new layers to the application of bacteriocins, extending their relevance from food preservation to broader human health interventions. To further harness this expanding potential, various innovative strategies have been developed to overcome traditional limitations associated with bacteriocin use. Instead of directly employing bacteriocins or bacteriocin-producing bacterial cultures, novel approaches, such as incorporating them into films and packaging materials or coupling them with nanoparticles, have demonstrated enhanced effectiveness. In this review, we examine the evolving landscape of bacteriocin applications and shed light on the expanding functional spectrum of bacteriocins for both food safety and human health, although some important challenges and limitations remain. By analyzing the recent literature and innovative technological advancements, we highlight how bacteriocins are continuously evolving, opening new frontiers for their use and reinforcing their significance beyond their conventional roles.
AtıfScopus22WoS21OpenAlex22İncele - Kitap BölümüYalnız künye2022Regulation of Natural Food Additives
Öztekin, Sebahat; Anaya, Katya; Yurdunuseven-Yildiz, Aysun
The use of natural ingredients in food formulation has been facing an increasing demand worldwide. Aiming to preserve the consumer’s health and provide better guidance to the food industry, regulatory agencies must propose precise definitions and establish safe limits of use for additives of natural origin. In this book chapter, we discuss the lack of specific regulations for natural additives and list the substances currently approved by two important regulatory agencies in the globe: the European Food Safety Authority (EFSA) and the Food and Drug Administration (FDA) from the United States. Other regulatory documents from Asia, Australia, and South America are briefly mentioned. Clearly, there is a need for an international regulatory consensus to minimize ambiguity around the term ʼnatural’ with a better understanding of what the term “natural” meant and how it can be applied to food labelling and international trade.
AtıfScopus15OpenAlex9İncele - MakaleYayıncıda açık erişim2020Scopus SJRQ3Determination of physicochemical and microbiological properties and fatty acid composition of butter produced in Trabzon, Turkey
Akgül, Halil İbrahim; Şengül, Mustafa; Ürkek, Bayram; Kotan, Tuba Erkaya
In this study, the some physicochemical properties, fatty acid compositions and microbiological properties of butter samples were studied. Butter samples (n = 30) were randomly collected from different local markets. Thus, butter samples were evaluated in terms of Turkish regulations, food safety and quality. The mean values of the butter samples for peroxide value (PV), iodine value (IV), saponification value (SV), Polenske value, Reichert-Meissl (RM) and Refractive index (RI) values were determined as 0.85 mEqO2 kg-1, 30.03, 220.09, 1.30, 25.60 and 1.4611, respectively. The moisture and fat values were not in harmony with Turkish Food Codex Butter, Other Milk Fat Based Spreadable Products and Anhydrous Milkfat Notification (the highest moisture content 16%, the lowest fat content 80%) in 23 and 13 butter samples, respectively. The salt values were coherent with Turkish Food Codex in all butter samples. Conjugated linoleic acid (CLA) rate of the butter samples was ranged from 0.15 to 1.32%. The average values of coliforms, total aerobic mesophilic bacteria (TAMB) and mould and yeasts counts were determined as 1.67, 6.33 and 5.22 log CFU g-1, respectively.
AtıfScopus13WoS10İncele - MakaleYalnız künye2015Scopus SJRQ1Evaluation of polycyclic aromatic hydrocarbons in Circassian cheese by high-performance liquid chromatography with fluorescence detection
Gul, Osman; Dervisoglu, Muhammet; Mortas, Mustafa; Aydemir, Oguz; Ilhan, Eda; Aksehir, Kubra
Polycyclic aromatic hydrocarbons (PAH) in traditional/industrial smoked and unsmoked Circassian cheeses available in Turkish markets were analysed using solid-phase extraction, followed by high-performance liquid chromatography (HPLC) with fluorescence detection. Mean levels of a total of 9 PAHs in smoked traditional and industrial Circassian cheeses were 19.6 and 6.73μgkg-1, while levels in unsmoked traditional and industrial cheeses were 0.77 and 0.49μgkg-1, respectively. The dominant individual PAHs found were naphthalene and acenaphthene. Benzo[a]pyrene, a marker compound representing carcinogenic PAHs, was found in 90% and 30% of traditional smoked and unsmoked Circassian cheeses, 52% and 24% of industrial smoked and unsmoked cheeses, respectively. Correlation statistical analysis showed that benzo[a]pyrene was a good marker for total 9 PAHs in Circassian cheese samples (rB[a]P/sum of 9 PAHs=0.816, p<0.01) as well as the best marker for 5 carcinogenic PAHs (rB[a]P/carcinogenic PAHs=0.904, p<0.01). Risk assessment conducted using daily intakes of sum of 9 PAH levels found in both traditional and industrial smoked Circassian cheese samples showed high risk compared with unsmoked cheeses.
AtıfScopus22WoS21OpenAlex20İncele