Sürdürülebilir Kalkınma Amaçları

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• MakaleAçık Erişim2025Scopus SJRQ1/r/bayburt/10808
  Characterizations and In Vitro Gut Microbiome Modulatory Effects of Gluco-Oligosaccharides Synthesized by the Acceptor Reactions of Glucansucrase 53

  Bayaman, Rabia Yusra; Alkay, Zuhal; Ispirli, Humeyra; Arioglu-Tuncil, Seda; Dere, Sevda; Can, Hasan; Gonzales, Miguel Angel Alvarez; Sagdic, Osman; Lindemann, Stephen R.; Tuncil, Yunus Emre

  The production of novel oligosaccharides with potential prebiotic effects is of interest to expand the current market and explore the effectiveness of new functional carbohydrate forms. The utilization of glucansucrases is a cost-effective and environmentally friendly biotechnological strategy for producing novel gluco-oligosaccharides through acceptor reactions. In this study, an active glucansucrase (GS53) was used to produce gluco-oligosaccharides via its acceptor reactions with glucose, maltose, and maltotriose, and these oligosaccharides were tested in terms of structure and their gut microbiome modulatory effects. The formations of oligosaccharides were monitored by TLC analysis, and GS53 was active for the three acceptors but not for the other sugars tested. The structural characterization of the gluco-oligosaccharides by 1H NMR analysis revealed the glycosylation of each acceptor with alpha-(1 -> 3) and alpha-(1 -> 6) linkages, whereas LC-MS analysis demonstrated the formations of DP 8, DP 7, and DP 6 oligosaccharides with acceptors maltose, maltotriose, and glucose, respectively. In vitro fecal fermentation analysis, in which microbial short-chain fatty acids (SCFAs) and microbial compositional changes were assessed using gas chromatography and 16S rRNA sequencing, respectively, demonstrated that the gluco-oligosaccharides formed SCFAs-particularly propionate and butyrate-at levels comparable to those observed with inulin, a well-established prebiotic. Additionally, the gluco-oligosaccharides were found to promote the growth of Bifidobacterium adolescentis and Blautia OTUs, which are known to have important physiological functions beneficial to human health. Overall, these results demonstrate that gluco-oligosaccharides synthesized using GS53 through acceptor reactions exhibit prebiotic potentials and could be utilized in the future as dietary supplements as well as in the development of functional foods targeting colonic health.

  AtıfScopus3·WoS3·OpenAlex3

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• MakaleAçık Erişim2024Scopus SJRQ1/r/bayburt/13022
  Physicochemical and structural characterisation of a branched dextran type exopolysaccharide (EPS) from Weissella confusa S6 isolated from fermented sausage (Sucuk)

  Özpınar, Fatma Beyza; İspirli, Hümeyra; Kayacan, Selma; Korkmaz, Kader; Dere, Sevda; Sagdic, Osman; Alkay, Zuhal; Tunçil, Yunus Emre; Ayyash, Mutamed; Dertli, Enes

  Exopolysaccharide (EPS) producing Lactic Acid Bacteria (LAB) species can be presented in distinct environments. In this study, Turkish fermented sausage (sucuk) was tested for the presence of EPS producer LAB strains and slimy-mucoid colonies were selected for further tests. Among the isolates, Weissella confusa strain S6 was identified and tested for the physicochemical characterisation of its EPS. This strain was found to produce 0.74 g L−1 of EPS in modified BHI medium conditions. Structural characterisation of EPS S6 by 1H and 13C NMR demonstrated that EPS S6 was a highly branched dextran type glucan formed by mainly (1 → 2)-linked α-D-glucose units together with low levels of (1 → 3)-linked α-D-glucose units as branching points. This structure was further confirmed by methylation analysis detected by GC–MS. An average molecular weight of 8 × 106 Da was detected for dextran S6. The FTIR analysis supported the dextran structure and revealed the presence of distinct functional groups within dextran S6 structure. A strong thermal profile was observed for dextran S6 detected by DSC and TGA analysis and dextran S6 revealed a degradation temperature of 289 °C. In terms of physical status, dextran S6 showed amorphous nature detected by XRD analysis. SEM analysis of dextran S6 demonstrated its rough, compact and porous morphology whereas AFM analysis of dextran S6 detected in its water solution showed the irregularity with no clear cross-link within the dextran chains. These technological features of dextran S6 suggests its potential to be used for in situ or ex situ application during meat fermentations.

  AtıfScopus25·WoS24·OpenAlex29

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• MakaleYalnız künye2022Scopus SJRQ2/r/bayburt/12907
  The effect of flours of different immature cereal grains on sourdough and sourdough bread: Microbiological, rheological, textural and sugar profiles

  Alkay, Zühal; Yılmaz, Mustafa Tahsin; Can, Aslı Muslu; İspirli, Hümeyra; Dertli, Enes

  In this study, the utilization of LAB (Lactiplantibacillus plantarum, Levilactobacillus brevis, Furfurilactobacillus rossiae, Weissella cibaria) cultures with selected flours of different immature cereal grains (wheat, barley, oat and rye) on sourdough and sourdough bread was investigated. In total, 16 different sourdough breads were produced and microbiological, pH, TTA and rheological properties of sourdoughs at 0, 8 and 24 h were determined. At the beginning of the fermentation, while sourdoughs showed elasticity, they showed viscoelastic properties after 24 h of fermentation. The sugar profile of cereal grains at the stage of milk formation and the sugar groups presented in EPSs isolated from sourdoughs were revealed by HPLC analysis. The sugar groups in sourdoughs were glucose, xylose and arabinose, while the sugars in the immature cereal grains were glucose, fructose and mannose. The highest EPS production level (1882.69 ± 8.16) was observed in immature barley flour and Lpb. plantarum containing sourdough and all sourdoughs were found to contain glucan type EPSs. It was observed that the amount of EPS produced by the related species differed significantly under different grain conditions. Besides, it was observed that the sourdough breads produced were harder than the control bread. Novelty Impact Statement: Wheat, barley, oat and rye immature grains and four distinct LAB strains were used during sourdough fermentation. Immature grain type and LAB strain used were determinants for in situ exopolysaccharide (EPS) production. Viscoelastic properties of sourdough and textural properties of sourdough bread were affected by grains and LAB strain utilized.

  AtıfScopus5·WoS2

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• MakaleAçık Erişim2021Scopus SJRQ3/r/bayburt/13327
  Virulence Factors, Antibiotic Resistance, And Antimicrobial Activity Of Enterococcus Spp. Isolated From Different Sources In Algeria

  Houicher, Abderrahmane; Alkay, Zuhal; Bourahla, Mahdi; Dertli, Enes

  This study aimed to isolate and identify different Enterococcus spp. from diverse sources including dromedary raw milk, rhizospheric soil and natural saline water samples and to determine their antimicrobial activities and safety aspects. From these sources, distinct strains of E. faecium, E. durans, E. hirae, and E. gallinarum species were detected. No virulence factors were observed for six Enterococcus strains while none of the tested Enterococci harboured the genes encoding cytolysin and aggregation substance. All tested strains showed a high sensitivity to many antibiotics, particularly vancomycin, and exhibited a remarkable antagonist activity toward Salmonella typhimurium, Fusarium graminearum and Penicillium expansum. PCR testing of enterocins revealed the co-presence of entA and entB among all tested Enterococci. No hemolytic reaction was also detected in Enterococci isolates, except for six strains. Based on these findings, potential candidates for use as biocontrol agents or probiotic starters were selected for further studies.

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  AtıfScopus4·WoS3·OpenAlex5

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• Yüksek Lisans TeziAçık Erişim2017/r/bayburt/16980
  Ekşi hamur ve ekşi hamur ekmeği üretiminde farklı tahıl tanelerinin fonksiyonel etkilerinin incelenmesi

  Zühal Alkay

  Geleneksel yollarla üretilen ekşi hamurda tat, aroma ve yapının oluşmasıLaktik Asit Bakterilerinin(LAB) varlığına ve fermentasyon süresince ürettikleri metabolitlere bağlıdır. Bu etkilerin oluşmasında önemli faktörlerden bir tanesi de LAB türleri tarafından ekzopolisakkarit (EPS) üretimidir. EPS üretiminin hamurun fizikokimyasal karakteristikleri üzerine etkisi uzun süredir bilinen bir fonksiyon olmakla birlikte bu etki çevresel ve genetik faktörlere bağlı olarak üretim seviyesinin değişmesi ve farklı kimyasal yapıda EPS üretilebilmesi ile yakından ilişkilidir. Ekşi hamurdaki kullanılabilir karbon kaynaklarına ilaveten prebiyotik potansiyeli olan bileşenlerin hamur formülasyonuna ilavesi ekşi hamurun oluşumunu sağlayan LAB türlerinin gelişimini ve EPS gibi farklı metabolitlerin üretimini teşvik ederek hamurun ve ekmeğin karakteristikleri üzerine olumlu etkiler oluşturabilir. Bu bağlamda yapılan tez çalışması ile süt olum devresindeki buğday, çavdar, yulaf ve arpa tanelerinin prebiyotik potansiyeli ve neticesinde bu etkinin ekşi hamur ve ekmeği üzerinde oluşturduğu sonuçlar irdelenmeye çalışılmıştır. Bu tez kapsamında ekşi hamur izolatı; Lactobacillus rossiae, Lactobacillus plantarum, Lactobacillus brevis ve Weissella cibaria suşları ile Bayburt İlinden toplanan süt olum evresindeki tahıl tanelerinden buğday, çavdar, yulaf ve arpa unları ekmeklik buğday ununda kullanılarak ekşi hamur üretimi gerçekleştirilmiştir. Bu tahıl tanelerinin şeker profili ve ekşi hamurdan izole edilen EPS'in içerdiği şeker grupları HPLC analizi ile ortaya konmuştur. Tahıl tanelerindeki şeker grupları glukoz, ksiloz ve arabinoz olurken, ekşi hamur ortamında üretilen EPS'in içerdiği monosakkaritlerin ise glukoz, mannoz ve fruktoz olduğu saptanmıştır. İlgili türlerin ürettikleri EPS miktarlarının farklı tahıl tanesi şartlarında önemli ölçüde farklılık arz ettiği gözlemlenmiştir. Farklı süt olum evresindeki tahıl tanelerinin ilavesi ve farklı LAB türleri ile üretilen ekşi hamurların reolojik özellikleri elastik (G′) ve viskoz modül (G″) değerlerinin 0., 8. ve 24. saatte belirlenmesi ile tespit edilmiştir. Ekşi hamur örneklerinin tekstürel özelliklerinin belirlenmesi noktasında ise ekşi hamur ekmeği yapılarak tekstür analizi ile sonuçlar ortaya konmuştur. Elde ettiğimiz sonuçlar farklı türlerin farklı tahıl tanesi katkılı ekşi hamur ve ekmeği üzerindeki etkilerini göstermesi bakımından önem arz etmektedir.

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