Sürdürülebilir Kalkınma Amaçları

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• MakaleAçık Erişim2026Scopus SJRQ1/r/bayburt/12772
  Gastrointestinal stability and bioactivity of propolis from diverse origins

  Can, Zehra; Çelebi, Zeynep Berin; Tunca, Erol; Kolaylı, Sevgi; Sevin, Sedat; Tutun, Hidayet

  Propolis is a chemically complex bee product whose biological properties depend on its botanical and geographical origin. However, little is known about how gastrointestinal digestion affects its phenolic profile and bioactivity. In this study, twelve propolis samples from eight countries were evaluated for phenolic and flavonoid contents, antioxidant capacity (FRAP, ABTS+•), and urease inhibition before and after simulated gastric digestion. RP-HPLC–PDA identified 26 phenolic compounds showing substantial compositional diversity. Turkish Bolu propolis retained the highest post-gastric FRAP value, while several samples (BBP, AFP) maintained or enhanced urease inhibition. PCA and HCA highlighted origin-dependent differentiation, identifying digestive stability as a key variable for functional potential.

  AtıfOpenAlex2

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• MakaleYalnız künye2026Scopus SJRQ1/r/bayburt/12682
  Profile of honey, bee pollen and bee bread: comparative shotgun sequencing

  Morgil, Hande; Ecem Bayram, Nesrin

  The plant origin of the bee products often influences their value. Here, we investigated for the first time how the content of bee bread, a functional food with high nutritional value, differs in terms of plant and bacterial taxa in comparison with bee pollen and honey samples, using shotgun sequencing analysis. Sequencing of honey, bee pollen, and bee bread samples yielded approximately 32.74 Gbp of data. Out of a total of 268,964 abundant genes, 70,280 genes (26.13%) were assigned to a taxonomic group according to the supermajority rule. These taxonomic groups were annotated as follows: Kingdom (84.99%), phylum (75.94%), class (73.26%), order (67.21%), and family (65.11%). It was determined that honey, bee pollen, and bee bread samples consisted of large plant families Poaceae, Fabaceae and Asteraceae. This indicates that these taxa are also favored by bees for visiting, and are therefore used as food sources. These differences vary according to the environmental flora of the apiary and may be site specific. Based on these results, DNA-based next-generation sequencing techniques can be successfully used to identify the plant sources of bee products. Thus, the botanical and geographical origin of bee product samples can be more accurately, reliably and in detail identified. Furthermore, this technique can be successfully used to monitor the regional flora and food safety.

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• MakaleAçık Erişim2024Scopus SJRQ1/r/bayburt/12993
  Determination of phenolic content and bioactive characterization of Anatolian propolis

  Can, Zehra; Birinci, Ceren; Kara, Yakup; Esertaş, Ülkü Zeynep Üreyen; Kolaylı, Sevgi

  In this study, propolis referred to as of Türkiye Anatolian propolis was utilized. This work was aim to prepare a 70% ethanolic extract of propolis and subsequently determine certain biochemical parameters, total phenolic content (TPC), total flavonoid content (TFC), phenolic and flavonoid composition, inhibitory effects on certain enzymes [acetylcholinesterase (AChE), urease, and alpha-amylase], along with assessments of antiviral activity against Vero cells, lung cancer cells (A549), and breast cancer cells (MDA-MB-231). The richness of phenolic content in Anatolian propolis clearly indicates a high inhibitory effect on these enzymes. Additionally, it was observed to exert significant effects on cancer cells and demonstrated effective antiviral activity. It can be contemplated that the Anatolian propolis might serve as a potential source for novel drugs, and the isolation of its compounds could offer opportunities for utilization in traditional medicine.

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  AtıfScopus9·WoS10·OpenAlex11

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• MakaleAçık Erişim2024Scopus SJRQ1/r/bayburt/11581
  Antioxidant activity and phenolic content of bee breads from different regions of Türkiye by chemometric analysis (PCA and HCA)

  Can, Zehra; Gıdık, Betül; Kara, Yakup; Kolaylı, Sevgi

  The objective of this study was to assess the antioxidant activity and phenolic compounds of bee bread samples obtained from various regions in Türkiye The goal was to characterize and classify 15 of bee bread samples based on their geographical origins. This investigation employed chemometric techniques, specifically principal component analysis (PCA) and a hierarchical clustering algorithm (HCA), for the inaugural comprehensive analysis of all data encompassing antioxidant activity and phenolic compounds in bee bread. The primary objective was to unveil potential clustering patterns among of bee bread samples based on their geographical origins. According to the results, the Total Phenolic Content (TPC) of bee bread samples ranged from 4.393 to 14.917 mg GAE/g dw, while the Total Flavonoid Content (TFC) exhibited variation within the range of 0.681 to 3.504 mg QE/g dw. p-OH benzoic and p-coumaric acids were detected in all samples. Other phenolic compounds were identified in different proportions among the bee bread samples. This study demonstrated the successful application of the PCA chemometric method to assess the antioxidant activity and phenolic compounds of bee bread samples from various regions of Türkiye. The results revealed effective clustering of the bee bread samples based on their geographical origins. Graphical Abstract: (Figure presented.)

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  AtıfScopus12·WoS14·OpenAlex16

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• MakaleYalnız künye2023Scopus SJRQ1/r/bayburt/12883
  Comparison of bioactive constituents by HPLC–DAD–ESI-MS and UFLC and in vitro antioxidant activities of blossom honey, bee pollen, and propolis

  Saroğlu, Öznur; Ecem Bayram, Nesrin; Özçelik, Beraat

  The aim of this study was to analyze the total phenolic content, phenolic profile, and antioxidant activity of honey, bee pollen, and propolis samples from Turkey's Black Sea Region. The total phenolic content of these bee products was found using Folin–Ciocalteu's method, and their antioxidant capacity was found using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and cupric ion reducing antioxidant capacity (CUPRAC) assays. Phenolic compounds of honey samples were characterized by high-performance liquid chromatography coupled to a photodiode array detector and mass spectrometer (HPLC–DAD–ESI-MS), while phenolic compounds of bee pollen and propolis samples were quantified ultra-fast liquid chromatography (UFLC). The total phenolic values for honey, bee pollen and propolis were 6.32–18.21 mg GAE/100 g, 547.64–769.4 mg GAE/100 gr, and 6096.1–11,564 mg GAE/100 gr, respectively. DPPH and CUPRAC values of honey, pollen and propolis were 11.05–21.38% and 0.38–1.48 µmol Trolox/g; 24.67–38.63% and 0.03–0.05 mmol Trolox/g; 11.81–34.12% and 0.47–0.89 mmol Trolox/g, respectively. About 30 different phenolic compounds were identified as quantitative. Our findings have shown that all bee products examined in the study are found to contain gallic acid, naringenin, and caffeic acid. In terms of total phenolic content and antioxidant activity, the bee product extracts were ranked as follows: propolis > bee pollen > honey. The high concentration of phenolic compounds in propolis explains its remarkable antioxidant effect.

  AtıfScopus10·WoS10·OpenAlex10

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• MakaleYalnız künye2023Scopus SJRQ1/r/bayburt/12846
  Nectar honey from Turkey: crystallization and physicochemical profile

  Ecem Bayram, Nesrin

  Honey is a traditional food used by humans due to many therapeutic properties. Turkey is in a good position for the production of bee products, and honey is the most popular bee product in the country. In this study, the aim was to evaluate the quality parameters of 40 honey samples based on physicochemical parameters and to gain information about speed of crystallization. For this purpose, moisture (%), fructose (%), glucose (%), fructose + glucose (F + G, %), fructose/glucose (F/G), glucose/moisture (G/M), and proline (mg/kg) contents were determined in honey samples and cluster analysis was performed. When the sugar profile of honey samples is examined, F + G was 61.63–78.03%, F/G was 0.99–1.25, moisture content was 14.9–19.1%, and proline content was 384.41–1271.56 mg/kg. These results comply with national standards. Honey samples tend to crystallize quickly when their crystallization properties are evaluated based on F/G and G/M ratios. Consequently, the quality of honey differs according to the region from which it is produced and it is natural for honey to crystallize.

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  AtıfScopus4·WoS3·OpenAlex6

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• MakaleAçık Erişim2023Scopus SJRQ1/r/bayburt/11693
  Palynological, chemical, antimicrobial, and enzyme inhibition properties of Cannabis sativa L. propolis

  Özkök, Aslı; Karlıdağ, Semiramis; Keskin, Merve; Bayram, Sinan; Keskin, Şaban; Karabulut, Ercan; Çiçek, Fevzi; Yılmaz, İsmet

  In this study, both chemical characterization and biological activities of propolis samples obtained from Cannabis sativa L. (cannabis, hemp, marijuana) isolated colonies (research group) and obtained from colonies at a distance where the bee cannot fly to the isolation area (control group) were determined. Palynological analyses of propolis samples obtained from the research and control group colonies were made and the botanical origin of the cannabis plant and other plants in the research area and the plants in the control group were determined. Bioactive component analysis of propolis extracts was determined by the GC–MS technique. The inhibition effect of propolis samples on some enzymes of medical importance and their antimicrobial effects against many pathogenic microorganisms were also investigated. Palynological analyses showed that honey bees prefer cannabis plants (11.11%) when collecting propolis, and the dry matter percentage (94.6 ± 1.8%), balsam (46.2 ± 5.2%), and wax content (4.8 ± 0.5%), total phenolic (26.44 ± 1.08 mg GAE/mL) and total flavonoid (2.03 ± 0.11 mg QE/mL) content and antioxidant capacity (88.16 ± 2.27 μM FeSO4·7H2O/mL−1) of the research group propolis samples containing hemp were found to be higher than the control group. Also, it was determined that the research group propolis sample contains cannabinoid derivatives (cannabidivarinic acid, 0.29%; delta (1)-tetrahydrocannabinolic acid, 0.59%; cannabidiolic acid, 0.48%), which are active compounds of the cannabis plant. Also, a high inhibition effect was detected on some enzymes of medical importance in propolis samples obtained from cannabis group colonies. In addition, the research group propolis samples also showed a high antimicrobial effect against many pathogenic microorganisms.

  AtıfScopus5·WoS5·OpenAlex4

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• MakaleYalnız künye2022Scopus SJRQ2/r/bayburt/13059
  Organic acids and their derivatives: minor components of bee pollen, bee bread, royal jelly and bee venom

  Çelik, Saffet; Gerçek, Yusuf Can; Özkök, Aslı; Ecem Bayram, Nesrin

  This study aimed to determine the organic acid profiles of bee products such as royal jelly, bee venom, bee pollen and bee bread, as well as to verify the method employed in the study. For this purpose, royal jelly, bee venom, bee pollen and bee bread samples were obtained from different locations, and 55 individual organic acids were determined using the liquid chromatography technique coupled with tandem mass spectrometry (LC–MS/MS), and method verification was carried out. Moreover, principal component and hierarchical cluster analyses were performed to compare the organic acid content of bee products and evaluate the overall variation. According to the results, the order of the total organic acid profiles was determined as bee venom (4141 mg/kg-6260 mg/kg) > bee bread (736–990 mg/kg) > bee pollen (837–1503 mg/kg) > royal jelly (192–1947 mg/kg). Although citric acid (423–41,519 mg/kg) was dominantly detected in samples among the organic acids screened. It is thought that the results obtained will contribute to scientific studies carried out to determine the authenticity of bee products and their standardization.

  AtıfScopus24·WoS21·OpenAlex26

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• MakaleYalnız künye2014Scopus SJRQ1/r/bayburt/12271
  Purification and characterization of an alkaline pectin lyase produced by a newly isolated brevibacillus borstelensis (p35) and its applications in fruit juice and oil extraction

  Demir, Nazan; Nadaroglu, Hayrunnisa; Demir, Yasar; Isik, Ceyhun; Taskin, Esen; Adiguzel, Ahmet; Gulluce, Medine

  An alkaline pectin lyase (Pnl) (EC 4.2.2.10) secreted by Brevibacillus borstelensis P35 (genBank number: FJ417406) was purifed using ammonium sulfate fractionation, anion exchange chromatography on DEaE-cellulose and gel fltration chromatography on Sephadex g-150. The pH and temperature optima of the enzyme were found to be 8.0 and 60 °C. The enzyme does not loose activity up to 60 °C if exposed for 1 h. The values of Kmand Vmax of the enzyme were 0.625 mg/ml and 126.32 s-1, respectively. The molecular weight was found to be 36 ± 01 kDa. The presence of 10 mM concentration of Ca2+, Cu2+, Mn2+, Mg2+, Zn2+, Hg2+, Fe2+ and EDTa, L-cystein, ascorbic acid signifcantly enhanced the Pnl of the purifed enzyme. In the course of the laboratory trials, it was demonstrated that Pnl from B. borstelensis (P35) could be successfully applied to the production and clarif-cation of fruit juice and oil extraction.

  AtıfScopus36·WoS31·OpenAlex35

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