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Effect of In Vitro Digestion on Anticancer and Antioxidant Activity of Phenolic Extracts From Latex of Fig Fruit (Ficus carica L.)
(Wiley-VCH, 2024) Yeniocak, Salih; Karaduman Yeşildal, Tuğçe; Arslan, Mustafa Enes; Toraman, Gizem Cansu; Yücetepe, Aysun
In this study, changes in total phenolic content (TPC), phenolic profile, and antioxidant activity and anticancer activity against cervix cancer and colorectal cancer cell lines of phenolic extracts of black and white fig (Ficus carica L.) latex (milk) were investigated during in vitro gastrointestinal digestions for the first time. The findings indicated that the in vitro digestion process exerted a significant effect on TPC of the phenolic extract from white fig milk (WFM-PE) and phenolic extract from black fig milk (BFM-PE), and TPC tended to decrease after in vitro digestion (p < 0.05). As consistent with these findings, antioxidant activity (by the CUPRAC method) of the samples decreased (p < 0.05) during in vitro digestion. The IC50 value of the undigested BFM-PE was significantly lower than that of the undigested WFM-PE (p < 0.05). The undigested and the digested WFM-PE and BFM-PE did not show any cytotoxic activity against normal cells. However, anticancer activity of WFM-PE on cervix and colorectal cancer cell lines (p < 0.05) and anticancer activity of BFM-PE against colorectal cancer cell lines decreased after in vitro digestion (p < 0.01). On the other hand, the dominant phenolic was catechin hydrate and was syringic acid.
Unveiling genetic diversity among bacterial isolates suing SCoT markers
(Springer, 2024) Tekin, Fatih; Altın, İrem; Aydın, Furkan; Alkan, Mehtap; Orel, Didem Canik; Ardıç, Mustafa; Gaši?, Katarina; Kovács, Tamás; Allen, Caitilyn; Özer, Göksel
This study aimed to unveil the genetic diversity among 47 bacterial isolates from various species using start codon targeted (SCoT) markers. Six SCoT primers yielded 219 reproducible bands, with 89.04% exhibiting polymorphism. The amplification process generated 28 to 50 fragments per primer, with an average of 36.50. Genetic diversity was quantified using polymorphic information content (PIC) values ranging from 0.11 to 0.14, with SCoT32 showing the highest PIC (0.14) and SCoT23 the lowest (0.11). The resolving power (RP) index, used to assess primer discriminatory power, varied significantly, with SCoT23 demonstrating the highest RP (6.00) and SCoT29 the lowest (4.51). Comparative analysis with conventional markers like M13 and (GTG)5 revealed that certain SCoT primers exhibited superior PIC values, which indicates enhanced utility for interspecies differentiation. The high discrimination level achieved by SCoT primers underscores their effectiveness in genetic differentiation and biodiversity assessment within bacterial populations. This research highlights SCoT markers as powerful tools for microbial genetic studies, which offers valuable insights into bacterial diversity and provides a robust methodological framework for future investigations aimed at elucidating genetic variation and improving species identification. The application of SCoT markers represents a significant advancement in molecular techniques for bacterial characterization and phylogenetic analysis, demonstrating their potential to enhance our understanding of microbial genetics and evolution.
Micro-encapsulation exhibits better protection than nano-encapsulation on phenolics before and after in vitro digestion
(Springer, 2024) Şensu, Eda; Altuntaş, Ümit; Gültekin Özgüven, Mine; Duran, Ayhan; Özçelik, Beraat; Yücetepe, Aysun
In this study, micro-capsules (by complex coacervation) and nano-capsules (by liposomal encapsulation) containing phenolic extracts from jujube peel (PEJP) were compared in terms of changes in encapsulation efficiency, phenolic and anthocyanin content and antioxidant, angiotensin converting-I enzyme (ACE) inhibitory and ?-amylase inhibitory activities before and after in vitro digestion. According to the results, micro-capsules were prepared with a biopolymer ratio of 0.125:1:1 (PEJP: WPI: GA) at pH 3.4, while nano-capsules were obtained using 1% lecithin and 0.4% chitosan at pH 3.4. Nano-capsules had higher encapsulation efficiency (74.27%) than micro-capsules (67.34%). In contrast, total phenolic content of PEJP was preserved better in micro-capsules before and after in vitro digestion compared with nano-capsules. The highest total monomeric anthocyanin content remained in the undigested micro-capsules and in the digested nano-capsules. Micro-capsules exhibited a stronger antioxidant activity than those of nano-capsules with PEJP with both DPPH and CUPRAC assays. After in vitro intestinal digestion, micro-capsules with PEJP exhibited the highest ACE inhibitory activity (80.00 ± 2.50%) and ?-amylase inhibitory (48.31 ± 0.84%) activity. Considering all these results, micro-capsules protected phenolics better than nano-capsules. The stability of phenolics based foods can be protected by microencapsulation. Also, microencapsulants including phenolics can be added to cosmetic and food supplements.
Chemical composition and nutrient profiles of nine red macroalgae species
(BioMed Central Ltd, 2024) Yücetepe, Aysun; Kırkın, Celale; Ayar, Eda Nur; Soylukan, Caner; Dikici, Emrah; Özçelik, Beraat; Okudan, Emine Şükran
Nine red macroalgae (Amphiroa rigida, Gracilaria bursa-pastoris, Gracilaria gracilis, Grateloupia torture, Jania rubens, Laurencia obtusa, Laurencia pyramidalis, Liagora viscida, and Pterocladiella capillaries) were collected from coastal waters of Türkiye, and their proximate, fatty acid, soluble carbohydrate, and mineral profiles were investigated in the present study. According to the results, the crude protein content of the samples was between 4% and 23.8%, and four of the samples (G. turuturu, L. obtusa, L. pyramidalis, and P. capillacea) contained more than 10% protein. The crude lipid content of all the samples was below 1.6%, and the total carbohydrate content was between 38.3% and 76.9%. The macroalgae samples were generally richer in saturated fatty acids, palmitic acid being the most abundant, whereas G. gracilis had the highest content of unsaturated fatty acids (55.8%). All samples exhibited high contents of myo-inositol or glucose. Also, the samples generally had a good composition of minerals. Still, the heavy metal (i.e., Pb and Cd) content of Gracilaria gracilis was higher (59.6 µg/kg, P < 0.05) than those of the other algae samples. This study provides valuable insight into the chemical composition and fatty acid, mineral, and soluble carbohydrate profiles of Amphiroa rigida, Gracilaria bursa-pastoris, Gracilaria gracilis, Grateloupia turuturu, Jania rubens, Laurencia obtusa, Laurencia pyramidalis, Liagora viscida, and Pterocladiella capillacea from Türkiye.
In vitro probiotic characterization of yeasts with their postbiotics' antioxidant activity and biofilm inhibition capacity
(SpringerLink, 2024) Aydın, Furkan; Aktepe, Yeşim; Kahve, Halil İbrahim; Çakır, İbrahim
This study evaluated the in vitro probiotic potential and postbiotic properties of yeast strains isolated from traditional fermented foods, emphasizing antioxidant activity (AOA) and biofilm inhibition capacity (BIC). The yeasts were molecularly confirmed using start codon targeted polymorphisms as Kluyveromyces lactis (n = 17), Saccharomyces cerevisiae (n = 9), Pichia kudriavzevii (n = 6), P. fermentans (n = 4), Wickerhamomyces anomalus (n = 2), and Torulaspora delbrueckii (n = 1). The probiotic assessment of live cells included viability in simulated gastric and pancreatic juices, autoaggregation, hydrophobicity, and AOA, using S. boulardii MYA-796 as reference. Additionally, cell-free supernatants (CFS) were tested for AOA and BIC against Cronobacter sakazakii, Listeria monocytogenes, Pseudomonas aeruginosa, and Staphylococcus aureus. Several strains exhibited significantly higher in vitro probiotic characteristics compared to S. boulardii MYA-796 (P < 0.05), particularly in gastric and pancreatic survival, hydrophobicity, and AOA. Notably, CFS exhibited greater AOA than live cells and strong BIC, especially against L. monocytogenes and S. aureus. Multivariate analysis identified K. lactis TC11, S. cerevisiae M33T1-2, P. kudriavzevii S96, W. anomalus OB7Y1, and T. delbrueckii KY31 as having superior probiotic properties, attributed to enhanced gastric survival, autoaggregation, and AOA. CFS of S. cerevisiae M33T1-2 and T. delbrueckii KY31 demonstrated significant BIC, with over 60% inhibition across all tested pathogens.
Molecular characterization and multifunctional evaluation of lactic acid bacteria isolated from traditional sourdough
(Elsevier, 2024) Aktepe, Yeşim; Aydın, Furkan; Bozoğlu, Tuğba; Özer, Göksel; Çakır, İbrahim
The primary objective of this study was to characterize lactic acid bacteria (LAB) strains derived from sourdough for possible utilization as functional starters to produce sourdough and various cereal-based fermented foods. A total of 350 autochthonous LAB strains were isolated from 65 Type I sourdough samples and characterized using six random amplified polymorphic DNA (RAPD) primers at intra- and interspecific levels. Species identification of selected strains representing distinct clusters from RAPD analysis was performed based on the 16S rRNA region. The LAB strains were identified as Companilactobacillus crustorum (n = 135), Levilactobacillus brevis (n = 125), Latilactobacillus curvatus (n = 40), Companilactobacillus paralimentarius (n = 32), and Lactiplantibacillus plantarum (n = 18). A total of 66 LAB strains were selected for technological characterization along with two commercial strains. The characterization involved acidity development, EPS production potential, leavening activity, and growth abilities under harsh conditions. Principle component analysis (PCA) identified 2 Lp. plantarum and 14 Lev. brevis strains as the most relevant technologically. Among them, Lp. plantarum L35.1 and Lev. brevis L37.1 were resistant to tetracycline. Evaluation of probiotic characteristics (survival in pH 2.5 and bile presence, auto aggregation capacity, hydrophobic activity, antioxidant activity, antimicrobial activity) by PCA identified four strains with relevance to Lactobacillus rhamnosus GG (LGG), which were further selected for in vitro digestion assays. Lactiplantibacillus plantarum L7.8, Lev. brevis L55.1, and L62.2 demonstrated similar viability indices to LGG, along with increased auto aggregation capacity and antioxidant activity. These strains are promising as candidate starters for producing sourdough and sourdough-related fermented food products.
Optimization of protein extraction from halopteris scoparia macroalgae by ultrasonic-assisted enzymatic extraction (UAEE): Bioactive, chemical, and technological properties
(American Chemical Society, 2024) Yücetepe, Aysun; Aydar, Elif Feyza; Doğu Baykut, Esra; Dinç, Hatice; Onat, İsa Alperen; Demircan, Evren; Şensu, Eda; Okudan, Emine Şükran; Özçelik, Beraat
Finding alternative food sources is now more crucial than ever because of the ever-growing global population, on the one hand, and the changing climate brought on by global warming, on the other. Macroalgae are currently a viable, novel, and alternative food source for the food industry. This research was centered on the optimization of extraction conditions of protein extracts from Halopteris scoparia by the response surface methodology based on the Box-Behnken design. According to the results, extraction yield (18.31-94.5%), total phenolic content (TPC) (11.70-19.07 mg GAE/g dw), and antioxidant activity (AOACUPRAC: 11.97-17.85 mg TE/g dw, AOAABTS: 45.45-78.02 mg TE/g dw), which were influenced by extraction parameters, were investigated. The optimum extraction conditions were ultrasound application time of 7.46 min, enzyme/substrate of 0.8, and extraction time of 2 h. The water (0.29 ± 0.07 g/g) and oil absorption capacity (1.37 ± 0.06 g/g), foaming capacity (8.50 ± 3.70%) and stability (8.50 ± 3.70%), and emulsion activity (37.5 ± 0.00%) and stability (62.22 ± 7.70%) of the protein extracts obtained under optimum conditions were investigated along with Fourier transform infrared spectroscopy, differential scanning calorimetry, and SDS-PAGE. Protein extracts obtained from H. scoparia showed high TPC and AOA, while the emulsion and foaming properties were found to be lower than those of the algal or plant proteins. The hydrolysis degree of protein hydrolysate from H. scoparia-obtained enzymatic hydrolysis was found to be 61.43%. Sixteen amino acids were identified from the H. scoparia protein hydrolysate. The total amino acid content in the protein hydrolysate was 10.44 mg/g protein. Tyrosine, one of the nonessential amino acids, and leucine and lysine, two of the essential amino acids, were determined as the main amino acids.
Shanklish peynirinden izole edilen endojen mayaların moleküler tanımlanması ve enzimatik karakterizasyonu
(İbrahim ÇAKIR, 2024) Kahve, Halil İbrahim
Bu çalışmada, Ortadoğu’da uzun yıllardan beri tüketilen ve son yıllarda Türkiye’de de üretilmeye başlanan Shanklish peynirlerinden mayaların izolasyonu, Start Codon Targeted (SCoT) markör yöntemi kullanılarak identifikasyonu ve enzimatik aktivitelerinin belirlenmesi amaçlanmıştır. Olgunlaştırılmış peynirlerden 24 adet maya izole edilmiş, SCoT markör yöntemiyle DNA parmak izleri elde edilerek gruplandırılmış ve her gruptan temsili izolatlar sekanslanarak identifikasyon sonuçları elde edilmiştir. Bu sonuçlara göre, 19 adet Kluyveromyces lactis, 2 adet Pichia kudriavzevii, 1 adet Pichia fermentans, 1 adet Pichia membranifaciens ve 1 adet Clavispora lusitaniae suşu tanımlanmış ve API-ZYM enzim test kiti yardımıyla enzimatik karakterizasyonları belirlenmiştir. Bu suşlar arasından K. lactis ANO17 suşu yüksek esteraz lipaz, lösin arilamidaz, valin arilamidaz, sistin arilamidaz, asit fostataz, Naftol-as-bi-fosfohidroliz, ?-glukosidaz ve ?-glukosidaz aktivitesi gösterirken orta seviyede esteraz, ?-galaktosidaz ve düşük seviyede alkalin fostataz aktivitesi göstermiş ve bu suş enzimatik aktivite yönünden en umut verici suş olarak tespit edilmiştir. Çalışma sonuçlarına göre, K. lactis ANO17 suşunun olası starter/destek kültür kombinasyonlarında laktik asit bakterileriyle birlikte kullanımının teknolojik yönden üstün peynir elde edilmesinde faydalı olacağı düşünülmektedir.
Ultrasound-assisted enzymatic extraction of antioxidative protein extracts from sargassum vulgare: optimization of extraction parameters using RSM
(Gıda Teknolojisi Derneği, 2024) Dinç, Hatice; Şensu, Eda; Altuntaş, Ümit; Okudan, Emine Şükran; Özçelik, Beraat; Yücetepe, Aysun
In this study, extraction conditions of proteins from Sargassum vulgare were optimized. The Box-Behnken design (BBD)-based Response Surface Methodology (RSM) was used to investigate and optimize the protein content (PC), total phenolic content (TPC), and antioxidant activity (AOA), which were affected by extraction parameters (ultrasonic probe time: 0.09-2.91 min and enzyme/substrate ratio (E/S): 0.18-1.02). The optimal extraction was achieved while applying an ultrasonic probe for 2.5 min and using an E/S of 0.90. Under this optimum conditions PC and TPC were found to be as 248.30 mg protein/g dry weight (dw) and 38.03 mg gallic acid equiavalent (GAE)/g dw, respectively. Moreover, AOA was determined to be 53.77 mg Trolox equivalent (TE)/g dw by CUPRAC and 19.88 mg TE/g dw by ABTS methods. These findings provide a good basis for future research into the potential of macroalgae protein extracts, which have a high protein content and antioxidant potential for food industry.
Optimization of Process Parameters Affecting Glycoalkaloids in Potato Chips Using the Taguchi Method
(Springer Science and Business Media B.V., 2024) Koyuncu, Dilek; Duran, Ayhan
This study presents the experimental and statistical examination of different process applications in the production process of the glycoalkaloid level in potato chips to which consumers are exposed. In the first stage, slice washing temperature (swt), frying temperature (ftemp) and frying time (ft) were determined as factors that could affect the glycoalkaloid level. Considering industrial applications, three different slice washing temperatures (25, 55 and 85 °C), frying temperatures (180, 185 and 190 °C) and frying times (165, 185 and 205 s) were evaluated for the study. The L9 orthogonal array of the Taguchi method, which has been successfully applied in the analysis of multiple parameters, was used as the experimental design. Examining the S/N (signal/noise) ratios, the optimum process parameters for minimum content of ?-solanine (As) were obtained as 25 °C swt, 190 °C ftemp and 165 s ft. The optimum process parameters were determined for minimum content of ?-chaconine (Ac) as 55 °C swt, 190 °C ftemp and 165 s ft. In the analysis results, as swt decreased, ftemp increased, and ft was shortened; the glycoalkaloid ratio in the chips decreased. Analysis of variance results showed the most effective process parameter was the frying time for ?-solanine and ?-chaconine with 68.2% and 76.5%, respectively. Then comes ftemp with an effectiveness rate of 17.35% and 16.77%. In addition, the regression model developed to estimate the output parameters (As and Ac) yielded successful results with high determination coefficients (R 2) of 90.6% and 92.5%.
The effect of different drying techniques on some bioactive compounds and antibacterial properties of Polygonum sivasicum
(Plapiqui, 2024) Kahve, Halil İbrahim; Çoklar, H.; Akbulut, M.
Turkey has several endemic edible plant species having health benefits. Polygonum sivasicum is widely consumed as fresh or dried throughout the year by rural people in Sivas province. This study aimed to reveal the health benefits of P. sivasicum and to assess the effects of different drying methods on nutritional, phytochemical, and biological activities. Polygonum sivasicum leaves were collected from Sivas province and dried freeze, oven, microwave, and shade treatments. For each sample, total phenolic content and profile, antioxidant activity, mineral analysis and antibacterial properties were investigated. The highest phenolic content and antioxidant activity were observed in freeze-dried samples (P < 0.05). Rutin was detected as a major phenolic compound, followed by chlorogenic acid, kaempferol-3-O-glucoside, iso-rhamnetin-3-O-glucoside, ferulic acid, luteolin, and caffeic acid, respectively. The P. sivasicum leaves seem to be rich in potassium, phosphorus, and magnessium. P. sivasicum extracts showed antimicrobial activity against S. aureus and L. innocua depending on the extraction solvent. Freeze-drying method can be used as a convenient drying method due to preserve the total phenolic content and individual phenolic compounds.
Optimising Technological Treatments with the Taguchi Approach to Reduce Acrylamide and Improve Colour Properties in Potato Chips
(Springer Science and Business Media B.V., 2024) Koyuncu, Dilek; Duran, Ayhan
Today, consumer demand for food safety, especially in fried foods, is increasing. In the first place, it is demanded to reduce the amount of food toxins, in particular toxins resulting from the thermal process such as acrylamide. This study aimed to examine the effect of different technological treatments on the optimisation of minimum acrylamide and maximum colour properties by applying the Taguchi approach in the production of chips. In this study, design of experiments, signal-to-noise (S/N) ratio, analysis of variance, and regression analysis methods were used to optimise the minimum acrylamide and redness (a*), maximum brightness (L*), and yellowness (b*) values. The optimal parameters for acrylamide were found to be 90 °C slice washing temperature, 175 °C frying temperature, and 175 s frying time. The optimal parameters for colour analysis were determined as 30 °C slice washing temperature, 175 °C frying temperature, and 175 s frying time. Analysis of variance showed that frying temperature and time had a significant (p < 0.05) effect on the results. It was determined that a decrease in frying temperature and time led to a decrease in the amount of acrylamide and redness and an increase in brightness and yellowness. According to the results of the analysis of variance, the most effective technological treatments were frying temperature with effect rates of 37.45% and 60.26% for acrylamide and L* values, respectively, and frying time with effect rates of 40.50% and 44.19% for a* and b* values, respectively. As a result of the study, through the Taguchi method, while quality features in chips were preserved, the amount of acrylamide was reduced.
Surface defects due to bacterial residue on shrimp shell
(Elsevier B.V., 2024) Çelebi, Özgür; Bahadır, Tolga; Şimşek, İsmail; Aydın, Furkan; Kahve, Halil İbrahim; Tulun, Şevket; Büyük, Fatih; Çelebi, Hakan
The changes in the surface chemistry and morphological structure of chitin forms obtained from shrimp shells (Shp[sbnd]S) with and without microorganisms were evaluated. Total mesophilic aerobic bacteria (TMAB), estimated Pseudomonas spp. and Enterococcus spp. were counted in Shp-S by classical cultural counting on agar medium, where the counts were 6.56 ± 0.09, 6.30 ± 0.12, and 3.15 ± 0.03 CFU/g, respectively. Fourier Transform Infrared (FTIR) Spectroscopy and Scanning Electron Microscopy (SEM)/Energy dispersed X-ray (EDX) were used to assess the surface chemistry/functional groups and morphological structure for ChTfree (non-microorganism), and ChTmo (with microorganisms). ChTfree FTIR spectra presented a detailed chitin structure by O[sbnd]H, N[sbnd]H, and C[sbnd]O stretching vibrations, whereas specific peaks of chitin could not be detected in ChTmo. Major differences were also found in SEM analysis for ChTfree and ChTmo. ChTfree had a flat, prominent micropore, partially homogeneous structure, while ChTmo had a layered, heterogeneous, complex dense fibrous, and lost pores form. The degree of deacetylation was calculated for ChTfree and ChTmo according to FTIR and EDX data. The results suggest that the degree of deacetylation decreases in the presence of microorganisms, affecting the production of beneficial components negatively. The findings were also supported by the molecular docking model.
Farklı illerden toplanan ekşi hamur örneklerinden Saccharomyces Cerevisiae Suşlarının izolasyonu, moleküler karakterizasyonu ve popülasyon analizleri
(Gıda Teknolojisi Derneği, 2024) Koçak, Nilgün; Ardıç, Mustafa
Bu çalışmada 3 farklı ilden (Aksaray, Niğde ve Konya) toplanan 18 adet geleneksel ekşi hamur örneğinden Saccharomyces cerevisiae suşlarının izolasyonu, farklı DNA markörleri ile genotipik karakterizasyonu ve popülasyon analizlerinin gerçekleştirilmesi amaçlanmıştır. İzole edilen 72 adet endojen mayanın 58 tanesi S. cerevisiae olarak tanımlanmıştır. Tür içi genetik varyasyonun belirlenmesinde SCoT 13 primeri, iPBS ve ISSR primerlerine göre daha faydalı sonuçlar vermiştir. Popülasyonlar arasındaki mesafe arttıkça genetik uzaklık dereceleri de artış göstermiştir (R=0.74). Popülasyonlar arası (%16) ve popülasyonlar içindeki (%84) genetik varyasyon dereceleri istatistiki olarak önemli bulunmuştur (P < 0.001). UPGMA dendrogramı üzerinde suşlar birçok alt gruba ayrılmış olup STRUCTURE analizine göre anlamlı alt grup sayısı iki çıkmıştır (?K=2). UPGMA ve PCoA'ya göre kümelenme suşların izole edildiği bölgelere göre gerçekleşmemiş olup rastgele dağılım gözlemlenmiştir.
Characterization of Proteins Extracted from Ulva sp., Padina sp., and Laurencia sp. Macroalgae Using Green Technology: Effect of In Vitro Digestion on Antioxidant and ACE-I Inhibitory Activity
(American Chemical Society, 2024) Şensu, Eda; Ayar, Eda Nur; Okudan, Emine Şükran; Özçelik, Beraat; Yücetepe, Aysun
Macroalgal proteins were extracted from Ulva rigida (URPE) (green), Padina pavonica (PPPE) (brown), and Laurencia obtusa (LOPE) (red) using ultrasound-assisted enzymatic extraction, which is one of the green extraction technologies. Techno-functional, characteristic, and digestibility properties, and biological activities including antioxidant (AOA) and angiotensin-I converting enzyme (ACE-I) inhibitory activities were also investigated. According to the results, the extraction yield (EY) (94.74%) was detected in the extraction of L. obtusa, followed by U. rigida and P. pavonica. PPPE showed the highest ACE-I inhibitory activity before in vitro digestion. In contrast to PPPE, LOPE (20.90 ± 0.00%) and URPE (20.20 ± 0.00%) showed higher ACE-I inhibitory activity after in vitro digestion. The highest total phenolic content (TPC) (77.86 ± 1.00 mg GAE/g) was determined in LOPE. On the other hand, the highest AOACUPRAC (74.69 ± 1.78 mg TE/g) and AOAABTS (251.29 ± 5.0 mg TE/g) were detected in PPPE. After in vitro digestion, LOPE had the highest TPC (22.11 ± 2.18 mg GAE/g), AOACUPRAC (8.41 ± 0.06 mg TE/g), and AOAABTS (88.32 ± 0.65 mg TE/g) (p < 0.05). In vitro protein digestibility of three macroalgal protein extracts ranged from 84.35 ± 2.01% to 94.09 ± 0.00% (p < 0.05). Three macroalgae showed high oil holding capacity (OHC), especially PPPE (410.13 ± 16.37%) (p < 0.05), but they showed minimum foaming and emulsifying properties. The quality of the extracted macroalgal proteins was assessed using FTIR, SDS-PAGE, and DSC analyses. According to our findings, the method applied for macroalgal protein extraction could have a potential the promise of ultrasonication application as an environmentally friendly technology for food industry. Moreover, URPE, PPPE, and LOPE from sustainable sources may be attractive in terms of nourishment for people because of their digestibility, antioxidant properties, and ACE-I inhibitory activities.
Analysis and Optimization of the Effect of Process Parameters of Silver Anode Technique on Pseudomonas aeruginosa in Raw Milk
(Instituto de Tecnologia do Parana, 2023) Cibik, Sergül; Duran, Ayhan
The present research aimed to experimentally and statistically investigate the effects of current and time parameters on the inhibition of Pseudomonas aeruginosa ATCC 27853 using the silver anode technique. Accordingly, cold raw milk was divided into groups and the experimental design was carried out according to the Taguchi L16 index. Four levels of current intensity (5, 10, 15, and 20 ?A) and duration (15, 30, 45, and 60 sec) were selected as the process parameters, and the bacterial colony count was chosen as the output parameter. The bacteria were inoculated into raw milk, stored in the cold and the silver anode technique was applied. After incubation Pseudomonas aeruginosa bacterial colony counts were determined. Experimentally-obtained bacterial colony counts were statistically analyzed using the Taguchi method, ANOVA, and regression analysis. The optimum process parameters for the lowest bacterial colony count (Nc) were 20 ?A current and 60-second duration. Also according to the variance analysis results, the current intensity was the most effective process parameter on the bacterial colony counts. The regression model developed to estimate the output parameter (bacterial colony counts) yielded successful results with a high determination coefficient (R2) of 96.26%.
Investigation of changes in some bioactive propertİes of phenolİc extracts from pulp and seed tissues of zİziphus jujuba during in vıtro digestion
(Gıda Teknolojisi Derneği, 2023) Şensu, Eda; Duran, Ayhan; Özçelik, Beraat; Yücetepe, Aysun
In this study, changes in angiotensin-I converting enzyme (ACE) inhibitory, ?-amylase inhibitory and antioxidant activities, total phenolic content (TPC), total monomeric anthocyanin content (TMAC) of ultrasonic phenolic extracts from pulp and seed of Ziziphus jujuba were investigated during in vitro digestion. Bioaccessible fractions of phenolics in seed and pulp extracts were calculated as 23.24±4.46% and 9.43±0.24%, respectively. Moreover, bioaccessibility for TMAC in seed extracts (147.83±9.20%) was higher than pulp (15.76±3.89%) (P<0.05). A decrease in the antioxidant activity of the extracts occurred after in vitro digestion (P<0.05). The ACE inhibitory activity of undigested extracts from seed (86.04±0.00%) was higher than that of the undigested pulp extract (42.74±8.57%) (P<0.05). The ?-amylase inhibitory activity of seed and pulp extracts was determined as 49.18±0.35% and 36.07±5.83%, respectively. The results of the study showed that ACE inhibitory activity and ?-amylase inhibitory activity of the polyphenolics from pulp increased after in vitro digestion.
In Vitro Evaluation of the Technological and Probiotic Potential of Pichia kudriavzevii Strains Isolated from Traditional Fermented Foods
(SpringerLink, 2023) Kahve, Halil İbrahim
The isolation of endogenous yeast strains from traditionally fermented food products to use as functional starter cultures has become more popular for improved food safety, quality, and beneficial health effects. In this study, 107 Pichia kudriavzevii strains were isolated from sourdough, shalgam, tarhana, artisanal Tulum cheese, and yogurt. The strains were identified by DNA fingerprinting using iPBS-PCR method before technological and probiotic characterization. The multivariate statistical approach revealed that five strains were most promising in terms of technological characterization, including different harsh growth conditions. These strains were also examined in terms of probiotic properties with a commercial S. cerevisiae var boulardii MYA-796 strain. The multivariate statistical analyses indicated that P. kudriavzevii 5S5 were most promising in in vitro probiotic properties such as surviving in human GI conditions, adhering to intestinal cell lines, and exhibiting high hydrophobicity. Therefore, it seems to be a great starter candidate for the production of functional fermented food products.
Molecular and Technological Characterization of Saccharomyces cerevisiae from Sourdough
(MDPI, 2023) Aydın, Furkan; Günen, Tacettin Utku; Kahve, Halil İbrahim; Güler, Emrah; Özer, Göksel; Aktepe, Yeşim; Çakır, İbrahim
DNA markers help detect the intraspecific genetic diversity of yeast strains. Eight ISSR (Inter Simple Sequence Repeats) primers were used to assess the intraspecific diversity of Saccharomyces cerevisiae (n = 96) from different populations (n = 3), evaluate the technological characteristics, and investigate trait-loci associations. The primers amplified 154 reproducible and scorable bands, of which 79.87% were polymorphic. The UPGMA (unweighted pair group method with arithmetic mean) dendrogram clustered 96 isolates into two main clusters, supported by STRUCTURE HARVESTER results (?K = 2). Analysis of molecular variance (AMOVA) indicated significant genetic differences between (15%) and within the populations (85%) (p < 0.001). Twenty-nine genetically distinct strains were selected for the technological characterization. Principal component analysis (PCA) revealed that five strains with high fermentation capacity, leavening activity, high growth index at 37 °C, and harsh growth conditions were technologically relevant. Trait-loci association analyses indicated that the highest correlation (r = 0.60) was recorded for the fermentation capacity on the 8th and 113th loci, amplified by ISSR-1 and ISSR-6 primers, respectively (p < 0.05). The strains yielding high performances and the associated loci amplified by ISSR markers possess a high potential to generate locus-specific primers to target the strains with high fermentation capacity.
Honey De-crystallization by radio frequency heating for process efficiency: Computational monitoring combined with time domain nuclear magnetic resonance
(Elsevier Ltd, 2023) Karataş, Ozan; Uyar, Rahmi; Berk, Berkay; Öztop, H. Mecit; Marra, Francesco; Erdoğdu, Ferruh
Industrial de-crystallization of honey is carried out by using hot water or air at 60 °C or higher temperatures with the cost of energy and longer process times. The objectives of this study were to apply RF processing for de-crystallization and monitor this process with time-domain nuclear magnetic resonance (TD-NMR) data and a computational model. For this purpose, crystallized honey samples were processed in a 10 kW - 27.12 MHz free-running oscillator RF system, and experimental temperature data were used to validate the developed computational model. TD-NMR experiments were performed to monitor the de-crystallization, and the obtained kinetics data were coupled with temperature increase to compute the crystal content changes through the process. The RF de-crystallization led to a significant decrease (>70% compared to the conventional processes) in process time for industrial scale processing demonstrating its sustainability.

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