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    Effects of Non-Thermal Treatment on Gilaburu Vinegar (Viburnum opulus L.): Polyphenols, Amino Acid, Antimicrobial, and Anticancer Properties
    (Mdpi, 2022) Erdal, Berna; Yikmis, Seydi; Demirok, Nazan Tokatli; Bozgeyik, Esra; Levent, Okan
    Simple Summary In this study, traditionally produced vinegar made from gilaburu (C-GV) and thermally pasteurized gilaburu vinegar (P-GV), and (ultrasound-treated gilaburu vinegar (UT-GV) were evaluated. At the same time, ultrasound treatment enriched 11 phenolic compounds (gallic acid, protocatechuic acid, hydroxybenzoic acid, vanillic acid, p-coumaric acid, rutin, ferulic acid, o-coumaric acid, neohesperidin, quercetin, trans-cinnamic). Ultrasound showed different effects on free amino acids and volatile profiles. In general, ultrasound showed more positive results than thermal pasteurization. Six important minerals (Ca, Fe, K, Mg, Mn, and Zn) were detected in gilaburu vinegar, and ultrasound treatment increased the Fe content. Gilaburu vinegar, prepared by different methods, had potential antibacterial and anti-cancer activity. Gilaburu (Viburnum opulus L.) is an important fruit that has been studied in recent years due to its phytochemicals and health benefits. In this study, traditionally produced vinegar made from gilaburu fruit (C-GV) was evaluated. Vinegar with higher levels of bioactive components optimized by response surface methodology (RSM) was also produced using ultrasound (UT-GV). The maximum optimization result for the bioactive components was achieved at 14 min and 61.2 amplitude. The effectiveness of thermal pasteurization (P-GV) on gilaburu vinegar was evaluated. An increase was detected for every organic acid with ultrasound treatment. In the UT-GV and C-GV samples, arabinose was present, which is useful for stimulating the immune system. Gilaburu vinegar samples contained 29-31 volatile compounds. The smallest amount of volatile compounds was found in P-GV (1280.9 mu g/kg), and the largest amounts of volatile compounds were found in C-GV (1566.9 mu g/kg) and UT-GV (1244.10 mu g/kg). In the UT-GV sample, Fe was increased, but Ca, K, Mg, and Mn were decreased. A total of 15 polyphenols were detected in C-GV, P-GV, and UT-GV samples, and gallic acid was the most common. A total of 17 free amino acids were detected in gilaburu vinegar samples. Ultrasound provided enrichment in total phenolic compounds and total free amino acids. All three vinegar samples had good antimicrobial activity against pathogens. The efficacy of C-GV, P-GV, and UT-GV samples against colon and stomach cancer was determined, but there were no significant differences between them. As a result, ultrasound treatment is notable due to its antimicrobial and anticancer activity, especially for the enrichment of phenolic compounds and amino acids in gilaburu vinegar.
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    Evaluation of purple onion waste from the perspective of sustainability in gastronomy: Ultrasound-treated vinegar
    (Elsevier, 2022) Yikmis, Seydi; Erdal, Berna; Bozgeyik, Esra; Levent, Okan; Yinanc, Abdullah
    Sustainable gastronomy is an important concept that improves the health and nutritional quality of society by supporting the preparation, production, and consumption of foods with environmental awareness. Purple onion (Allium cepa) is a plant with rich bioactive properties, which is well known for its use in the field of gastronomy. In this study, for sustainable gastronomy, vinegar production was carried out using the traditional method and different methods using purple onion waste collected from restaurant businesses. At the same time, ultrasound technology was used to improve the nutritional properties of the vinegar, and some properties were compared with thermally pasteurized and untreated vinegar. The bioactive components of purple onion vinegar were enriched by ultrasound using response surface methodology (RSM). The maximum optimization result for the bioactive components was achieved at 58.2 amplitude and 6.4 min. The antihypertensive and antidiabetic effects of ultrasound-treated purple onion vinegar (UT-POV) were enhanced. The most commonly detected polyphenols, such as gallic acid, catechin, protocatechuic acid and hydroxybenzoic acid, increased with ultrasound treatment. K and Zn minerals were enriched in the UT-POV sample. UT-POV has less effect on volatile compounds than thermally pasteurized purple onion vinegar (P-POV). Our results show that UT-POV significantly impairs the proliferation of HGC-27 cells. Purple onion vinegar has strong anticancer and antimicrobial effects. Purple onion vinegar treated with ultrasound was evaluated positively for sustainable gastronomy.
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    MiRNA-mediated regulation of the PI3K/AKT signaling pathway in colorectal cancer: A study based on data mining
    (2019) Bozgeyik, Esra; Bozgeyik, Ibrahim
    Aim: In colorectal cancer (CRC), expression of genes involved in the PI3K/Akt signaling pathway varies significantly. Studies have shown that microRNAs (miRNA) have important roles in the development of CRC. Accordingly, the aim of this study was to determine miRNAs affecting the critical genes in the PI3K/Akt pathway by analysis of The Cancer Genome Atlas (TCGA) CRC data sets and to evaluate the clinical significance of these miRNAs. Material and Methods: Initially, CRC mRNA, miRNA expression levels and patient data were obtained from TCGA database. The study included 220 CRC patients. MiRNAs that were negatively correlated with genes in the PI3K/Akt signaling pathway were selected, and their expression levels were compared with the clinical and demographic characteristics of CRC patients.Results: miR-18a, miR-19b, miR-17, miR-106b, miR-130b and miR-135b were found to be negatively correlated with genes that play key roles in the PI3K/Akt pathway. Also, miR-18a, miR-19b, miR-17 and miR-135b were found to vary significantly according to the CRC subtype.Conclusion: Consequently, the PI3K/Akt signaling pathway was found to be deregulated in CRC and the majority of genes involved in this signaling pathway were associated with miRNAs. Thus, PI3K/Akt miRNA axis might serve as a potentially distinctive diagnostic, prognostic and therapeutic avenue against CRC.
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    Organic cherry laurel (Prunus laurocerasus) vinegar enriched with bioactive compounds with ultrasound technology using artificial neural network (ANN) and response surface methodology (RSM): Antidiabetic, antihypertensive, cytotoxic activities, volatile profile and optical microstructure
    (Wiley, 2021) Yikmis, Seydi; Bozgeyik, Esra; Levent, Okan; Aksu, Harun
    This research aimed to enrich the bioactive components of organic cherry laurel vinegar with ultrasound and to examine the correlation between artificial neural network (ANN) and response surface methodology (RSM), and compare some of the quality parameters of bioactive-enriched organic cherry laurel vinegar (UT-CLV), thermally pasteurized cherry laurel vinegar (P-CLV), and unprocessed organic cherry laurel vinegar (CLV). UT-CLV preserved and improved its volatile aroma profile more than the P-CLV sample. With ultrasound treatments, it provided positive effects on the antidiabetic and antihypertensive activities of organic cherry laurel vinegar. Also, organic cherry laurel vinegar was found to significantly inhibit the viability of prostate cancer cells, but not breast and lung cancer cells. As a result, it has been found that ultrasound technology enriches the bioactive components of organic cherry laurel vinegar according to thermal pasteurization and is successful in increasing its antidiabetic and antihypertensive effects. Novelty impact statement Bioactive components of organic cherry laurel vinegar were enriched with ultrasound treatment. Its antidiabetic, antihypertensive, and anticarcinogenic effects were found to be successful with ultrasound treatment. ANN and RSM had high prediction accuracy in different bioactive components.