Sürdürülebilir Kalkınma Amaçları
Yazarlar
- Dertli, Enes(6)
- Tekce, Emre(3)
- Bayraktar, B.(2)
- Bayraktar, Bülent(2)
- Demirbaş, Fatmanur(2)
- İspirli, Hümeyra(2)
- Akgül, Halil İbrahim(1)
- Akpinar, Erol(1)
- Aksakal, V.(1)
- Aksakal, Vecihi(1)
- Aksu, Emrah Hicazi(1)
- Atalay, Banu(1)
- Bolat, Ismail(1)
- Ceylan, Zafer(1)
- Con, Ahmet Hilmi(1)
- Dertli, E.(1)
- Dirican, Ebubekir(1)
- Ersoylu, Rabia Nilufer(1)
- Erten, Tayyibe(1)
- Golokhvast, Kirill S. S.(1)
- Gul, Latife Betul(1)
- Gul, Osman(1)
- Gül, M.(1)
- Gül, Mehmet(1)
- Gürbüz, Ahmet Burak(1)
- Kaban, Güzin(1)
- Kamiloğlu, A.(1)
- Kamiloğlu, Aybike(1)
- Kara, Mehtap(1)
- Karaalp, Musa(1)
- Karakaş, Canan Yağmur(1)
- Kaya, H.(1)
- Kaya, Hacer(1)
- Kaya, Mükerrem(1)
- Kaya, Yasemin(1)
- Korkmaz, Serol(1)
- Meral, Raciye(1)
- Mesnage, Robin(1)
- Sevim, Cigdem(1)
- Takma, Ç.(1)
Yayınlar
- MakaleAçık Erişim2024Scopus SJRQ3The aroma profile of butter produceusing different starter cultures; [Aromatski profil maslaca proizvedenih korištenjem različitih starter kultura]
Şengül, Mustafa; Akgül, Halil İbrahim; Ürkek, Bayram
The aroma of fermented dairy products is greatly influenced by starter cultures and by the lactic acid bacteria strains that are used as starter cultures. Experimental butter samples were produced using no starter culture, by a commercial starter culture (Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar. diacetylactis, Leuconostoc mesenteroides), by a prepared bacteria mix (Lactococcus lactis subsp. lactis EM1, Lactococcus lactis subsp. cremoris EM28, Lactococcus lactis subsp. lactis biovar. diacetylactis G49, Leuconostoc mesenteroides B3), and by a prepared bacteria mix fortified with Lactobacillus rhamnosus B19 (L. rhamnosus B19). The aroma profile of the butter samples was investigated using a gas chromatography mass spectometry method (GC-MS). A total of 92 components were determined in the butter samples, including acids (12), alcohols (20), aldehydes (9), alkanes (6), esters (8), ketones (19) and several other aroma compounds (18). The sample containing the prepared starter culture had the most detectable aroma components, while the lowest number of aromatic components were found in the sample without a starter culture. 2,3-butanedione (diacetyl) was not detected in the sample without a starter culture. 2-Butanone 3-hydroxy-(acetoin) content was the highest in the sample containing the commercial starter culture and the lowest in the sample without a starter culture.
AtıfScopus6WoS3OpenAlex6
İncele - MakaleAçık Erişim2023Scopus SJRQ1Reproductive Effects of S. boulardii on Sub-Chronic Acetamiprid and Imidacloprid Toxicity in Male Rats
Sevim, Cigdem; Akpinar, Erol; Aksu, Emrah Hicazi; Ömür, Ali Dogan; Yildirim, Serkan; Kara, Mehtap; Bolat, Ismail; Tsatsakis, Aristides; Mesnage, Robin; Golokhvast, Kirill S. S.
The potential health-promoting effects of probiotics against intoxication by pesticides is a topic of increasing commercial interest with limited scientific evidence. In this study, we aimed to investigate the positive effects of probiotic Saccharomyces boulardii on the male reproductive system under low dose neonicotinoid pesticide exposure conditions. We observed that acetamiprid and imidacloprid caused a degeneration and necrosis of the spermatocytes in the tubular wall, a severe edema of the intertubular region and a hyperemia. This was concomittant to increased levels of 8-hydroxy-2 '-deoxyguanosine reflecting oxidative stress, and an increase in caspase 3 expression, reflecting apoptosis. According to our results, Saccharomyces boulardii supplementation mitigates these toxic effects. Further in vivo and clinical studies are needed to clarify the molecular mechanisms of protection. Altogether, our study reinforces the burden of evidence from emerging studies linking the composition of the gut microbiome to the function of the reproductive system.
AtıfScopus20WoS19OpenAlex24
İncele - MakaleYalnız künye2022Scopus SJRQ1Comparison of the probiotic characteristics of Lactic Acid Bacteria (LAB) isolated from sourdough and infant feces
Kaya, Yasemin; Erten, Tayyibe; Vurmaz, Melike; İspirli, Hümeyra; Şimşek, Ömer; Dertli, Enes
Probiotics are beneficial microorganisms with certain characteristics such as survival under gastrointestinal conditions, adhesion to intestinal surface and different functions which result in several health benefits to host. With this regards, this study aimed to isolate Lactic Acid Bacteria (LAB) from sourdough and human feces as two different environments and to test their potential probiotic functions. In total nine distinct isolates were assessed with several probiotic functions such as in vitro adhesion to human colon cells, antimicrobial activities and survival under harsh gastrointestinal conditions. In general, distinct strains showed strong antimicrobial activity against the pathogenic and fungal strains tested in this study. Importantly, the adhesion levels to HT29 cells were determined between 0.29 % and 9.54% and Lactobacillus paracasei F7B showed the highest adhesion. All isolates tolerated the bile salt after 24 h and the infant feces isolates showed good survival characteristics at pH 4.
AtıfScopus18WoS15OpenAlex18İncele - MakaleAçık Erişim2021Scopus SJRQ2Adipokine, gut and thyroid hormone responses to probiotic application in chukar partridges (Alectoris chukar) exposed to heat stress
Bayraktar, Bülent; Tekce, Emre; Kaya, Hacer; Gürbüz, Ahmet Burak; Dirican, Ebubekir; Korkmaz, Serol; Atalay, Banu; Ülker, Ufuk
The aim of this study was to investigate the effect of Lactobacillus reuteri E81 (LRE) probiotic supplementation on heat stress responses in chukar partridges (Alectoris chukar). The birds were divided into two groups, one of which was exposed to heat stress (HS). Within each group, four subgroups, each including 64 birds, were created for the three treatment doses (200, 400 or 600 mg/kg) of LRE and the control. The experiment was started with day-old birds, kept at a temperature of 25 8C or 37 8C. After a 7-day adjustment period, the LRE supplementation lasted for 35 days. The levels of different adipokines, including visfatin (VF), adiponectin (ADP), chemerin (CHEM), as well as the concentration of plasma citrulline (CIT) and the levels of thyroid hormones (T3 and T4) and thyroid-stimulating hormone (TSH) in the blood were measured at 21 and 42 days of age. A significant correlation (P < 0.01) was found between LRE supplementation and the decrease in serum VF, ADP, CIT, T3 and T4 levels in partridges exposed to HS. On the other hand, no significant relationship was found between LRE supplementation and the serum CHEM and TSH levels (P > 0.05). We concluded that the addition of 600 mg/kg LRE is beneficial in preventing intestinal damage and inflammation provoked by HS.
AtıfScopus13WoS14OpenAlex16İncele - MakaleAçık Erişim2021Scopus SJRQ3Response of probiotics and yeast added in different doses to rations of anatolian merino lambs on fattening performance, meat quality, duodenum and rumen histology[1]; [Z anadolu merinos kuzularının rasyonlarına farklı dozlarda ilave edilen probiyotiklerin ve mayanın besi performansı, et kalitesi, rumen ve duodenum üzerine yanıtı]
Tekce, Emre; Bayraktar, Bülent; Aksakal, Vecihi; Dertli, Enes; Kamiloğlu, Aybike; Karaalp, Musa; Timurkaan, Sema; Gül, Mehmet
This study investigated the effects of dietary probiotics (Lactobacillus reuteri E81 [LRE], Lactobacillus rhamnosus GG [LRG]), yeast (Saccharomyces cerevisiae S81 [SCS]), and their combined supplementation on fattening performance (BW, DWG, FI, and FCR), meat quality, and rumen and duodenum histology in lambs. The study material comprised ninety 2.5-month-old Anatolian Merino lambs, and the trial was conducted for 70 days. Nine trial groups, each composed of 10 animals, were established. This study demonstrated that, when compared to the control group, the best fattening performance was achieved in the lambs that received 600 ppm of dietary LRE. Neither visceral organ weights nor rumen and duodenum histology was affected in the groups that received the tested feed supplements. Of the meat colour parameters investigated, the L* value was observed to have increased in the groups that were given feed supplements, excluding Groups LRE-600 and SCS-300. It was determined that the probiotic supplements had no effect on the a* and b* colour parameters, but affected the meat pH value. In conclusion, the assessment of the effects of different doses of dietary probiotics, yeast, and probiotic-yeast combinations on performance parameters, visceral organ weights, and meat quality in Anatolian Merino lambs showed that the best results were achieved in the group that received 600 ppm of LRE alone.
AtıfScopus12WoS11OpenAlex4TR Dizin1
İncele - BildiriYalnız künye2020Scopus SJRQ2Storage Stability of Probiotic Weisella Cibaria N9 in Freeze-dried Form
Gul, Latife Betul; Gul, Osman; Dertli, Enes; Con, Ahmet Hilmi
AtıfWoS2İncele - MakaleAçık Erişim2020Scopus SJRQ3Effect of probiotics supplementation on adipokine profile (Visfatin, adiponectin and chemerin), intestinal (citrulline) and thyroid function in japanese quail subjected to heat stress; [Einfluss einer probiotischen futterergänzung auf das adipokin-profil (Visfatin, adiponectin und chemerin), und die darm- (citrullin) und schilddrüsenfunktion japanischer wachteln unter hitzestress]
Bayraktar, B.; Tekce, E.
In this study, we aimed to determine the effect of probiotic supplementation of Lactobacillus reuteri E81 (LRE; 200, 400, 600 mg/kg) to the diets of Japanese quail (Coturnix coturnix japonica) reared under heat stress (HS) on serum adipokine (visfatin, adiponectin and chemerin), intestinal (citrulline) and thyroid hormone levels. On day 7 of the trial, the animals were assigned to 8 groups [Control temperature (CT): control (C, without LRE supplementation), LRE-200, LRE-400 and LRE-600 and HS: control (HSC), SLRE-200, SLRE-400 and SLRE-600], each composed of 56 animals of equal body weight. Each group was divided into 4 subgroups withg 14 animals per compartment. During the experiments, the temperature applied to the CT-groups C, LRE-200, LRE-400 and LRE-600 was 25°C and to the HS-groups HSC, SLRE-200, SLRE-400 and SLRE-600 was 37°C. At the end of the study (days 21 and 42), a dose-dependent decrease in citrulline, chemerin, adiponectin, and thyroid hormones and a dose-dependent increase in the visfatin hormone level (p < 0.01) due to LRE supplementation were observed in the HS and CT groups compared to its control. In conclusion, the present study showed that dietary supplementation with 600 mg/kg of LRE affected serum chemerin, adiponectin, T3, T4, TSH and visfatin levels in Japanese quail raised under heat stress (p < 0.001).
AtıfScopus6WoS5OpenAlex2İncele - MakaleYalnız künye2020Scopus SJRQ1Probiotic properties of lactic acid bacteria strains isolated from pastırma
Topçu, Kübra Cinar; Kaya, Mükerrem; Kaban, Güzin
In this study, the probiotic properties of 80 lactic acid bacteria (LAB) strains isolated from pastırma, a dry-cured meat product, were investigated. For this purpose, strains were investigated for their resistance to bile salt and hydrophobicity abilities. In 6 strains selected as a result of these analyses, development at high salt concentrations, auto-aggregation and co-aggregation, resistance to low pH, and adhesion analyses were performed. The growth percentage of all strains decreased with increasing bile salt concentration at both 25 °C and 37 °C. P. pentosaceus K7, K41, K44, K51 and K81 and P. acidilactici K99 gave the highest values in terms of hydrophobicity ability. The highest auto-aggregation and the highest co-aggregation were found in P. pentosaceus K41 (17.62%) and P. pentosaceus K44 strain (26.23%), respectively. These six strains showed tolerance to high acidity even at pH 2. The strains significantly maintained their viability in the simulated gastric and intestinal fluids. Furthermore, the strains had low adhesion capacity in Caco-2 and HT-29 cell lines and generally showed resistance under gastrointestinal system conditions. As a result, P. pentosaceus K44, P. acidilactici K99 and P. pentosaceus K41 could be considered as probiotic strains.
AtıfScopus55WoS48OpenAlex50İncele - MakaleAçık Erişim2020Scopus SJRQ3Effects of lactobacillus reuteri e81 added into rations of chukar partridges (Alectoris chukar) fed under heat stress conditions on fattening performance and meat quality
Tekce, Emre; Bayraktar, B.; Aksakal, V.; Dertli, E.; Kamiloğlu, A.; Çinar, K.; Takma, Ç.; Kaya, H.; Gül, M.
This study investigated the effects of the addition of Lactobacillus reuteri E81 (LRE) into rations of chukar partridges (Alectoris chukar) fed under heat stress (HS) conditions on fattening performance and meat quality. This study included 256 chukar partridges aged 1 day. The study comprised an adaptation period of 7 days and a fattening period of 35 days and included 8 different groups with 32 animals in each group. Each group was further divided into four subgroups with eight animals in each subgroup. At the end of the study, the best results in terms of fattening performance in the non-HS groups were obtained in the LRE 600 ppm group and in the HS groups, SLRE 200 ppm had the best effect on average live weight and average live weight increase, whereas SLRE 400 ppm had the best effect on FCR (p<0.05). The analysis of the samples collected from chukar partridges on day 21 showed that, there was no effect on the colour parameters and Thiobarbituric acid reactive substances (TBARS) level in the LRE in the HS and non-HS groups, whereas the meat pH level decreased in the SLRE 400 ppm group (p<0.05). The analysis of the samples collected on day 42 showed that there was no effect on colour parameters in the HS and non-HS groups. TBARS level decreased at the dose of LRE 200 ppm in the non-HS group, and the meat pH level decreased in both HS and non-HS groups (p<0.05).
AtıfScopus2WoS2OpenAlex8İncele - MakaleAçık Erişim2018Scopus SJRQ1Glucan type exopolysaccharide (EPS) shows prebiotic effect and reduces syneresis in chocolate pudding
İspirli, Hümeyra; Demirbaş, Fatmanur; Dertli, Enes
Exopolysaccharides (EPS) of lactic acid bacteria are important biopolymers that can improve the physicochemical properties of food products and act as prebiotics. In this study the physicochemical role and the prebiotic effects of a glucan type EPS with (α1-3) and (α1-6) linkages were assessed in chocolate pudding containing Lactobacillus rhamnosus GG as a probiotic strain. The functions of EPS were determined by developing three different formulations: control, probiotic (Lactobacillus GG) and symbiotic pudding (Lactobacillus GG + EPS) samples. The pH and acidity of the symbiotic pudding sample were higher than the probiotic and the control samples during the 28-day of storage period. Similarly, an important level of increment in Lactobacillus GG levels in symbiotic sample was observed compared to the probiotic sample suggesting the prebiotic role of the α-glucan. Importantly, the syneresis in symbiotic pudding sample reduced significantly compared to other pudding samples which is related with the physicochemical role of glucan type EPS. This study reveals the prebiotic and physicochemical roles of α-glucan type EPS in a chocolate pudding model.
AtıfScopus33WoS28OpenAlex35İncele - MakaleAçık Erişim2018Scopus SJRQ1A novel strategy for probiotic bacteria: Ensuring microbial stability of fish fillets using characterized probiotic bacteria-loaded nanofibers
Ceylan, Zafer; Meral, Raciye; Karakaş, Canan Yağmur; Dertli, Enes; Yilmaz, Mustafa Tahsin
Nanoencapsulation of probiotic bacteria (L. rhamnosus) into poly(vinyl alcohol) & sodium alginate-based nanofibers (VSPBe) and also the production of poly(vinyl alcohol) & sodium alginate-based nanofibers (VS) were successfully obtained. VSPBe and VS nanofibers were used to limit the Total Mesophilic Aerobic Bacteria (TMABc), Psychrophilic Bacteria (TPBc) and also Yeast and Mold count (TYMc) growth in the fish fillet. Dispersion stability (ζ potential −6.29 mV and −7.74 mV, for VS and VSPBe, respectively), thermal decomposition (a reduction in mass of VS and VSPBe at temperatures 50 °C, corresponding to <5% and >5%, respectively) and morphological properties of nanofibers (diameters between 60 nm and 580 nm) were revealed by characterization analysis. Microbiological tests demonstrated that VS and VSPBe were effectively delayed the TMABc and TPBc growth in fish fillets up to 38%. However, the antimicrobial effects of nanofibers were not pronounced for TYM growth in the fish fillet. The viability of probiotic bacteria could be provided after electrospinning process and the use of L. rhamnosus-loaded nanofibers for delaying microbial growth in the fish fillets could be evaluated as a natural/novel technique.
AtıfScopus108WoS95OpenAlex108İncele - MakaleAçık Erişim2015Scopus SJRQ2Characterization of functional properties of enterococcus faecium strains isolated from human gut
İspirli, Humeyra; Demirbaş, Fatmanur; Dertli, Enes
The aim of this work was to characterize the functional properties of Enterococcus faecium strains identified after isolation from human faeces. Of these isolates, strain R13 showed the best resistance to low pH, bile salts, and survival in the simulated in vitro digestion assay, and demonstrated an important level of adhesion to hexadecane as a potential probiotic candidate. Analysis of the antibiotic resistance of E. faecium strains indicated that in general these isolates were sensitive to the tested antibiotics and no strain appeared to be resistant to vancomycin. Examination of the virulence determinants for E. faecium strains demonstrated that all strains contained the virulence genes common in gut-and food-originated enterococci, and strain R13 harboured the lowest number of virulence genes. Additionally, no strain contained the genes related to cytolysin metabolism and showed hemolytic activity. The antimicrobial role of E. faecium strains was tested against several pathogens, in which different levels of inhibitory effects were observed, and strain R13 was inhibitory to all tested pathogens. PCR screening of genes encoding enterocin A and B indicated the presence of these genes in E. faecium strains. Preliminary characterization of bacteriocins revealed that their activity was lost after proteolytic enzyme treatments, but no alteration in antimicrobial activity was observed at different pHs (3.5 to 9.5) and after heat treatments. In conclusion, this study revealed the functional characteristics of E. faecium R13 as a gut isolate, and this strain could be developed as a new probiotic after further tests.
AtıfScopus41WoS37OpenAlex42İncele