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    Effect of hawthorn vinegar-based marinade on the quality parameters of beef tenderloins
    (Elsevier, 2023) Karatepe, Pinar; Akgol, Muzeyyen; Incili, Canan Akdeniz; Tekin, Ali; Incili, Goekhan Kuersad; Hayaloglu, Ali Adnan
    In the current study, it was hypothesized to evaluate the potential effects of hawthorn vinegar-based marinade at 3 different concentrations (25%, 50%, and 100%) and marination duration (2, 6, and 24 h) on the physico-chemical, microbiological, textural properties, microstructure, and sensory attributes of tenderloins. It was also aimed to identify and quantify the bioactive compounds present in the hawthorn vinegar that contribute to the aforementioned properties of tenderloins. The levels of organic acids, individual phenolic and flavonoid com-pounds, volatiles, in-vitro antioxidant capacity (DPPH, ABTS, and FRAP) of the hawthorn vinegar were analyzed. In addition, minimum inhibitory concentration (MIC), and inhibition zones were determined against Escherichia coli O157:H7, Salmonella Typhimurium, S. Enteritidis, and Listeria monocytogenes strains. A total of five organic acids, 21 phenolic and flavonoid compounds and 51 volatiles were determined in the hawthorn vinegar, and displayed strong antioxidant capacity determined by DPPH (470.93 +/- 28.55 mg TEAC/L), ABTS (706.03 +/- 4.88 mg TEAC/L) and FRAP (59.15 +/- 0.50 mM FE/L) tests. The MIC and inhibition zones of the hawthorn vinegar ranged between 5.21 and 6.25%, and 9.41-11.43 mm against tested pathogens, respectively. In the tenderloin experiment, all marination treatments significantly changed the physicochemical and textural properties, microbiological status, and microstructure of the tenderloins (P < 0.05). Among them, the most effective treatment was the marination with 100% hawthorn vinegar for 24 h. In this treatment, the hardness, chewiness, springiness, and gummines values of the tenderloins were found lower than untreated tenderloins (P < 0.05). Furthermore, this treatment provided a high reduction in the number of pathogens ranging between 3.08 and 3.82 log(10) CFU/g (P < 0.05) compared to the control. Although no differences were found among the groups (P > 0.05), flavor, odor, appearance, texture, and color scores of the tenderloins marinated with 100% hawthorn vinegar for 24 h were found higher than the non-marinated samples. The results of this study revealed that hawthorn vinegar contains certain levels of bioactive compounds which can help to improve the microbiological quality and textural properties of the meat parts.
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    Investigating Chemical Composition and Functionality of Lactobacillus acidophilus LA-5 Postbiotics Prepared in Classic and Cheese Whey Media
    (Springer, 2025) Nasri, Fatemeh; Alizadeh, Arash; Incili, Goekhan Kuersad; Hayaloglu, Ali Adnan; Moradi, Mehran
    This study aimed to characterize two types of postbiotics from Lactobacillus acidophilus LA-5 prepared in De Man, Rogosa, and Sharpe (MRS-Pb) and UF cheese whey (W-Pb). We compared the chemical compositions, functional properties, and toxicities of the prepared probiotics. Assessments included antimicrobial and antioxidant activities, total and individual phenolic compounds, volatile compounds, individual free amino acids, and organic acid contents. Cytotoxicity and potential effects on cell proliferation were assessed using MTT and wound healing assays in HCT-116 intestinal epithelial cancer cells. The results revealed differences in the chemical composition of the two postbiotics. Citric, lactic, and butyric acids were the main organic acids in W-Pb, whereas malic and acetic acids were the main organic acids in MRS-Pb. High levels of hydrocarbons were found in MRS-Pb. W-Pb exhibited potent antimicrobial activity against Listeria monocytogenes and Escherichia coli than MRS-Pb, while the antioxidant potential of MRS-Pb was higher than that of W-Pb. L. acidophilus postbiotics significantly reduced HCT-116 cell viability in a dose-dependent manner (10, 20, and 40 mg/mL for MRS-Pb and 10 and 20 mg/mL for W-Pb). MRS-Pb exhibited more potent effects and cytotoxicity than W-Pb did. Postbiotics did not affect HCT-116 cell proliferation or migration. Both postbiotics increased TAC in a concentration-dependent manner in treated cells, with MRS-Pb showing a stronger effect. These results suggest that the type of culture medium can significantly affect the bioactive properties, chemical composition, and toxicity of postbiotics.