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Öğe Characterization of lactic acid bacteria postbiotics, evaluation in-vitro antibacterial effect, microbial and chemical quality on chicken drumsticks(Academic Press Ltd- Elsevier Science Ltd, 2022) Incili, Gokhan Kursad; Karatepe, Pinar; Akgol, Muzeyyen; Gungoren, Alper; Koluman, Ahmet; Ilhak, Osman Irfan; Kanmaz, HilalThe aims of this study were to characterize postbiotics, and to evaluate their antibacterial effects in-vitro and on chicken drumsticks. Postbiotics [Pediococcus. acidilactici (PA), Latilactobacillus sakei/Staphylococcus xylosus (LS)] exhibited strong antioxidant activity, and their total phenolic contents were found as 2952.78 +/- 0.4 and 1819.44 +/- 0.39 mg GAE/L, respectively (P < 0.05). A total of 19 different phenolic and flavonoids were determined in the postbiotics. The results of the study revealed that 5% and 10% postbiotics + EDTA decreased the number of L. monocytogenes nearly 5.0 log10 in 6 h in TSB. S. Typhimurium count in the chicken drumstick decontaminated with 10% PA was found as 2.1 log10 lower than the control group on day 0. L. monocytogenes counts in the chicken drumstick decontaminated with 10% Postbiotics+1% LA groups were found to be 1.1 log10 lower than the control group (P < 0.05). The lowest total mesophilic aerobic bacteria counts in the chicken drumsticks were found in the 10% Postbiotics+1% LA samples, and postbiotics did not change the color properties of the drumstick samples on day 0 (P > 0.05). In conclusion, postbiotics and their combinations with natural preservatives may be an alternative approach to reduce the food-borne pathogens and to extend the shelf-life of poultry meat and meat products.Öğe Characterization of Pediococcus acidilactici postbiotic and impact of postbiotic-fortified chitosan coating on the microbial and chemical quality of chicken breast fillets(Elsevier, 2021) Incili, Gokhan Kursad; Karatepe, Pinar; Akgol, Muzeyyen; Kaya, Busra; Kanmaz, Hilal; Hayaloglu, Ali AdnanThis study was carried out to characterize antioxidant activity, total phenolic content, and the phenolic and flavonoids profile of postbiotic of Pediococcus acidilactici and to evaluate the effects of postbiotics (10% and 50%) alone and in combination with chitosan coating (1%) on the microbial and chemical quality of chicken breast fillets during storage at 4 degrees C. Antioxidant activity and total phenolic content of the postbiotics were found to be 1291.02 +/- 1.5 mg/L TEAC and 2336.11 +/- 2.36 mg/L GAE, respectively. The most abundant phenolic was vanillic acid, followed by t-caffeic, gallic, and caftaric acids. The postbiotic-chitosan (50% + 1%) combination decreased L. monocytogenes and S. Typhimurium counts by 1.5 and 2.1 log(10) CFU/g, respectively, compared to the control (P < 0.05). This combination decreased the total viable count (TVC), lactic acid bacteria (LAB), and psychrotrophic bacteria count compared to the control (P < 0.05). No differences were found in thiobarbituric acid (TBA) values among the samples during storage (P > 0.05). Postbiotic treatment did not significantly change the pH values and color properties of the breast fillets (P > 0.05). Postbiotic-chitosan combinations extended the shelf-life by up to 12 days compared to the control. In conclusion, the postbiotic-chitosan combination can be used to preserve and improve the microbial quality of chicken meat products.Öğe Diyabetik ratlarda reyhan sulu ekstraktı ve esansiyel yağının anti-diyabetik aktivitesinin araştırılması(İnönü Üniversitesi, 2019) Kanmaz, HilalDiyabet en sık görülen metabolik bir hastalıktır. Diyabet tedavisinde kullanılan antidiyabetik ilaçların yan etkilerinden dolayı, hastalığın kontrol edilmesi için alternatif tedavilerin araştırılması gerekliliği doğmaktadır. Geleneksel olarak, yüzyıllar boyunca bitkisel ilaçlar, diyabet gibi birçok hastalığın tedavisinde kullanılmaktadır. Bu çalışmada, geleneksel olarak tedavide kullanılan, Malatya'nın Arapgir ilçesinde yetişen ve coğrafi işaret alan Arapgir mor reyhanının antidiyabetik aktivitesinin araştırılması amaçlanmıştır. Çalışmada 60 adet Wistar Albino erkek rat kullanılmıştır ve 6 gruba ayrılmıştır: Grup 1: Kontrol, Grup 2: Kontrol+reyhan ekstraktı (200mg/kg), Grup 3: Kontrol+reyhan esansiyel yağı (70mg/kg), Grup 4: Diyabet, Grup 5: Diyabet+reyhan ekstraktı (200 mg/kg), Grup 6: Diyabet+reyhan esansiyel yağı (70mg/kg). Çalışmanın başında, 7., 14., 21. ve 28. günde açlık kan glukoz değerleri ölçülmüştür. Çalışmanın sonunda hayvanlarda kan örnekleri alınmış ve serum trigliserid, toplam kolesterol, VLDL kolesterol ve toplam protein değerlerine bakılmıştır. Diyabet kontrol grubunun açlık kan glukoz değeri, kontrol grubuna göre istatistik olarak yüksek bulunmuştur. Buna bağlı olarak poliüri, polidipsi, polifaji ve kilo kaybı gibi diyabet semptomları gözlenmiştir. Reyhan sulu ekstraktı ile tedavi edilen diyabetli grupta açlık kan glukoz değerinin 14. günde %37'lik bir azalma, 28. günde ise %25,5'lik azalma görülmüştür. Reyhan esansiyel yağı verilen diyabetli grupta, açlık kan glukoz değerinde 28. günde ilk ölçüme göre %26,3 'lük bir azalma olduğu tespit edilmiştir. Esansiyel yağ ile tedavi edilen diyabet grubunda, serum trigliserid düzeyi, kontrol ve diyabet kontrol grubuna göre yüksek olduğu bulunmuştur. Toplam kolesterol değerinin kontrol ve diyabet kontrolden istatistiksel olarak farklı olmadığı, VLDL kolesterolün ise çok yüksek olduğu tespit edilmiştir. Sonuç olarak, reyhan sulu ekstraktı ve esansiyel yağının, açlık kan glukoz değerini belli bir düzeyde düşürdüğü ancak diyabet semptomlarını engellemediği ortaya çıkmıştır.Öğe Effect of Rheum ribes L. juice on the survival of Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella Typhimurium and chemical quality on vacuum packaged raw beef(Elsevier, 2021) Incili, Gokhan Kursad; Aydemir, Mehmet Emin; Akgol, Muzeyyen; Kaya, Busra; Kanmaz, Hilal; Oksuztepe, Gulsum; Hayaloglu, Ali AdnanThe aim of this study was to evaluate Rheum ribes L. juice as a marinade against L. monocytogenes, E. coli O157:H7 and S. Typhimurium in vacuum packed raw beef. The juice was used at levels of 10%, 50%, and 100% for different marination times (2, 6 or 24 h). E. coli O157:H7 and S. Typhimurium counts in the marinated samples at 100% conc. for 24 h were found as 1.1 and 1.7 log(10) lower than the control group on day 0, respectively (P < 0.05). L. monocytogenes count was found approx. 3.0 log(10) lower than the control group on day 15 (P < 0.05). Total viable count, psychrotrophic bacteria, LAB counts, and pH values were found lower in the 100% conc. marinated samples than control group on day 0 (P < 0.05). A total of 22 volatiles were identified in Rehum ribes L. juice, and ethanol, ethylbenzene and xylene were found as major compounds. Observations showed that the juice exhibited strong antimicrobial activity against tested pathogens depending on the concentrations and marination time. In conclusion, it can be derived that Rheum Ribes L. juice can be used as an acidulant for the decontamination of meat and meat products, and can be a major component of marinades.Öğe Elucidation of heavy metal content, phenolic profiles, and antioxidant activities of kale (Brassica oleracea L. var. acephala) and arugula (Brassica eruca L.) grown in urban gardens in Istanbul(Wiley, 2024) Amanpour, Armin; Coskun, Beril; Kanmaz, Hilal; Turan, Busra Kaya; Soylu, Meltem; Celik, Fatma; Hayaloglu, Ali AdnanThis study was conducted to evaluate the effect of two distances: close (0-10 m) and far (60 m) from the heavy traffic roadside, at three different cultivation sites (MS: Mevlanakapi-Silivrikapi, SB: Silivrikapi-Belgradkapi, and BY: Belgradkapi-Yedikule kapi) along the road line. First, the phenolic compounds, antioxidant activity, and physicochemical properties in kale and arugula vegetables were examined. Second, heavy metal concentrations in vegetables, soil, and irrigated water were investigated. In both vegetables, the highest total phenolic content was detected in samples obtained from far distance in SB site (3880.3 mg/kg) for kale and in BY site (1459.9 mg/kg) for arugula, whereas the lowest content was found at the close distance in MS site for both kale (448.5 mg/kg) and arugula (586.4 mg/kg). The antioxidant activity values [mg Trolox/kg (dw)] ranged from 366.74 to 586.10 and 2349.00 to 3757.4 for kale and from 520.00 to 945.60 and 3323.00 to 5814.70 for arugula in 2,2 '-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) and 2,2-diphenyl-1-picrylhydrazyl methods, respectively. The levels of Cd and Hg in kale and arugula and Fe content in arugula exceeded FAO/WHO permissible limits, making them unsafe for human consumption. Meanwhile, the Pb content in kale and arugula and Fe content in kale were observed to be within acceptable limits set by FAO/WHO. In the irrigated water, the Pb value was below the permissible limit, whereas the Cd value was above it and no Hg and Fe were detected. In the soil samples, the Pb and Fe values were below the limit, whereas the Cd and Hg values were higher.Öğe Hydrogen incorporation into solvents can improve the extraction of phenolics, flavonoids, anthocyanins, and antioxidants: A case-study using red beetroot(Elsevier, 2023) Alwazeer, Duried; Elnasanelkasim, Muhammed Allam; Cigdem, Ayhan; Engin, Tunahan; Kanmaz, Hilal; Hayaloglu, Ali Adnan; Russell, GraceDifferent methods are used for extracting phytochemicals from plant produce. Some rmethods require sophisticated and expensive instruments, while others need multiple steps rand specialist equipment, leading to an increase in energy, solvents, cost, and time. Here, the effect of incorporating hydrogen (H2) into solvents (that is water, ethanol, rmethanol) on the extraction of flavonoids (TFC), phenolics (TPC), anthocyanins rr(TAC), and antioxidants (DPPH and ABTS), as well as the extraction yield from red rbeetroot, were evaluated. The biggest extraction yield was with the use of H2-rich rmethanol (HRM) (24.32%). Incorporating H2 into water, ethanol, and methanol rled to a significant increase in TPC by 77.34%, 39.02% and 89.07%, in the TFC by rr43.30%, 50.5% and 88.87%, in the TAC by 92.62%, 199.5% and 257.41%. DPPH rscavenging activity increased by 6.49%, 7.05% and 12.15%, and ABTS scavenging ractivity by 3.93%, 9.82% and 15.05%, respectively. The extraction of individual rphenolic compounds, using various solvents, were different for each compound rinvestigated, with HPLC analysis showing that the levels of some phenolics increased rwhen H2 was incorporated into the solvents. rThis method, i.e., addition of H2 gas, is rsuggested as a relatively cheap and practical method for increasing the extraction of rphytochemicals using an eco-friendly method.Öğe Impact of chitosan embedded with postbiotics from Pediococcus acidilactici against emerging foodborne pathogens in vacuum-packaged frankfurters during refrigerated storage(Elsevier Sci Ltd, 2022) Incili, Gokhan Kursad; Karatepe, Pinar; Akgol, Muzeyyen; Tekin, Ali; Kanmaz, Hilal; Kaya, Busra; Calicioglu, MehmetThe objective of the study was to carry out characterization of postbiotics from Pediococcus acidilactici and to assess their efficacy (50% and 100%) in combination with chitosan (0.5 and 1%) against Escherichia coli O157: H7, Salmonella Typhimurium, Listeria monocytogenes on frankfurters during refrigerated storage for 35 days. High amounts of total phenolic content (1708.15 +/- 93.28 mg GAE/L) and carboxylic acids, which comprised 74.89% of the total volatiles, were found in the postbiotics. On day 0, the postbiotic-chitosan combinations decreased the E. coli O157:H7, L. monocytogenes and S. Typhimurium counts ranging from 1.58 to 3.21 log(10) compared to the control in frankfurters (P < 0.05). Total viable count and number of lactic acid bacteria were effectively reduced in all treatment groups (P < 0.05), and postbiotic and chitosan treatments did not cause any changes in pH and color of the frankfurters. In conclusion, postbiotic-chitosan combinations can be used to reduce the risks that might be associated with E. coli O157:H7, L. monocytogenes, and S. Typhimurium in frankfurters.Öğe Influence of using different ratios of small ruminants (ovine and caprine) milk on compositional and proteolytic changes during ripening of raw milk lighvan cheese(Elsevier Sci Ltd, 2024) Soltani, Mostafa; Saremnezhad, Solmaz; Kanmaz, Hilal; Tekin, Ali; Gokce, Yasemin; Kaya, Busra; Sahingil, DidemLighvan cheese was manufactured using different ratios of ovine and caprine milk (100:0, 75:25, 50:50, 25:75, 0:100) and ripened for 90 days. Chemical composition, proteolysis level, total and individual levels of free amino acids, texture and residual coagulant activity were analysed during ripening. Significant decreases in pH and moisture content and significant increases in texture parameters, residual coagulant activity, soluble nitrogen fractions, fat, and protein contents were determined in the cheese manufactured using higher ratios of ovine milk (P <0.05). Differences in gel electrophoresis and RP-HPLC peptide profiles of the cheeses were seen. Leu and Phe were detected as predominant free amino acids in the cheeses during ripening. In conclusion, besides the cheese manufactured using ovine milk alone, the lighvan cheeses made with ovine and caprine milk in the ratios of 75:25 and 50:50 can be introduced as the preferred cheeses because of having proper proteolysis indices and semi-hard texture. (c) 2023 Elsevier Ltd. All rights reserved.Öğe Inhibitory effect of bioactive compounds derived from freeze-dried paraprobiotic of Pediococcus acidilactici against food-borne pathogens: In-vitro and food model studies(Elsevier, 2023) Incili, Gokhan Kursad; Akgol, Muzeyyen; Karatepe, Pinar; Kanmaz, Hilal; Kaya, Busra; Tekin, Ali; Hayaloglu, Ali AdnanIt was aimed to assess the antimicrobial potential of lyophilized/freeze-dried paraprobiotic (LP) of P. acidilactici against some food-borne pathogens under in-vitro conditions and food model, and determination of bioactive compounds that contribute to the antimicrobial activity of LP. For this purpose, minimum inhibitory concen-tration (MIC), inhibition zones were determined against Listeria monocytogenes, Salmonella Typhimurium and Escherichia coli O157:H7. The MIC value was 6.25 mg/mL and a 20 & mu;L LP displayed 8.78 to 10.0 mm inhibition zones against these pathogens. In the food matrice challenge, two concentrations of LP (3% and 6%) alone or in combination with EDTA (0.02 M) were added to pathogenic bacteria spiked meatballs, and antimicrobial activity of LP was also determined during refrigerated storage. 6% LP + 0.02 M EDTA treatment provided 1.32 to 3.11 log10 CFU/g reductions in the numbers of these pathogens (P < 0.05). Furthermore, this treatment provided significant reductions on psychrotrophs, TVC, LAB, mold-yeast, and Pseudomonas spp. over the storage (P < 0.05). Regarding characterization results, LP contained contained a wide variety of bioactive compounds, including 5 organic acids (2.15 to 30.64 g/100 g), 19 free amino acids (6.97 to 699.15 mg/100 g), free fatty acids (short-, medium-, and long-chain fatty acids), 15 polyphenols (0.03 to 383.78 mg/100 g), and some volatile compounds such as pyrazines, pyranone and pyrrole derivatives. These bioactive compounds are not only involved in antimicrobial activity but also contribute to the free radical scavenging activity according to the DPPH, ABTS and FRAP assays. In conclusion, the result revealed that the LP improved the chemical and microbiological quality of foods due to containing biologically-active metabolites involved in antimicrobial and antioxidant capacity.Öğe Quantification of Bioactive Metabolites Derived from Cell-Free Supernatant of Pediococcus acidilactici and Screening their Protective Properties in Frankfurters(Springer, 2023) Incili, Gokhan Kursad; Akgol, Muzeyyen; Karatepe, Pinar; Uner, Sefa; Tekin, Ali; Kanmaz, Hilal; Kaya, BusraThe specific aims of the current study were to determine and quantify the bioactive compounds derived from the cell-free supernatant (CFS) of Pediococcus acidilactici and screen their protective effect in frankfurters by applying an edible coating. This was achieved by immersing the peeled frankfurters in the CFS (CFS: 50% and 100%) alone or in combination with chitosan (CH: 0.5% and 1%) solutions for 3 min. Untreated frankfurter samples (control) exceeded the maximum acceptable total viable count limit (7.0 log(10)) on the 14th day, whereas samples treated with 100% CFS + 1% chitosan reached the limit on day 28 during refrigerated storage (P < 0.05). This treatment provided a 14-day extension to the shelf life of frankfurters without causing any significant changes in color and sensory attributes (P > 0.05). Additionally, this treatment inhibited oxidation in the frankfurters, leading to no significant changes in TBA and TVB-N within this group during storage (P > 0.05). This protective effect was mainly attributed to the wide variety of bioactive compounds identified in the CFS, including a total of 5 organic acids, 20 free amino acids, 11 free fatty acids, 77 volatiles, and 10 polyphenols. Due to these bioactive compounds, CFS exhibited a strong radical scavenging capacity (DPPH: 435.08 TEAC/L, ABTS: 75.01 +/- 0.14 mg TEAC/L; FRAP: 1.30 +/- 0.03 mM FE/L) and antimicrobial activity against microorganisms primarily responsible for the spoilage of frankfurters. In conclusion, the results indicate that the CFS contains high levels of bioactive metabolites, and an edible chitosan coating impregnated with CFS can be utilized to extend the shelf life of frankfurters through its antimicrobial effects and oxidation stabilization.Öğe Whole-Cell Postbiotics: an Innovative Approach for Extending the Shelf Life and Controlling Major Foodborne Pathogens in Chicken Breast Fillets(Springer, 2023) Incili, Gokhan Kursad; Akgol, Muezeyyen; Karatepe, Pinar; Tekin, Ali; Kanmaz, Hilal; Kaya, Busra; Hayaloglu, Ali AdnanThe current research was designed to compare the physicochemical and antimicrobial properties of cell-free supernatant (CFS) and whole-cell postbiotic (WCP) and reveal the efficacy of WCP in combination with chitosan and thymol for extending the shelf life and inhibiting emerging foodborne pathogens in chicken breast fillets during storage at 4 degrees C. For this purpose, pH, organic acids, titratable acidity, antioxidant capacity assays (FRAP, ABTS, and DPPH), free amino acids (FAA), free fatty acids (FFA), total phenolic content, individual phenolics, color properties, and volatiles of CFS and WCP were compared. The levels of some organic acids, FAA, titratable acidity, and total phenolic content (TPC) of WCP were higher than CFS (P < 0.05). Almost similar inhibition zones (7.82 to 10.43 mm) were recorded between the CFS and WCP against some pathogenic bacteria including S. Typhimurium, E. coli O157:H7, and L. monocytogenes. In chicken breast fillets, the total viable count of the control group reached the upper limit (7.0 log(10)) on the 6th day, while WCP (50%) + thymol (0.5%) + chitosan (0.5%) treatment provided a shelf life extension of 9 days (P < 0.05). Additionally, this treatment provided 2.35, 2.35, and 1.96 log(10) CFU/g reductions in S. Typhimurium, E. coli O157:H7, and L. monocytogenes counts on the initial day, respectively (P < 0.05). The result of this study revealed that WCPs can be easily prepared without any changes in antibacterial efficacy and used in food matrices to control major foodborne pathogens and extended the shelf life by retarding microbial and chemical deteriorations.
