International Journal of Life Sciences and Biotechnology, 2020
Moleküler kendiliğinden montaj, moleküllerin kovalent olmayan etkileşimler yoluyla biraraya geler... more Moleküler kendiliğinden montaj, moleküllerin kovalent olmayan etkileşimler yoluyla biraraya gelerek supramoleküler yapılar oluşturduğu doğal bir mekanizmadır. Doğada mevcut olan nano ve mikro yapıdaki kendiliğinden montaj mekanizmalarının taklit edilmesiyle, istenilen özellikte çeşitli materyallerin tasarlanması mümkündür. Bu nanoyapılar, karbonhidrat, nükleik asitler ve peptidler gibi yapı taşlarının kendiliğinden montajıyla oluşmakla birlikte bunlar arasında kendiliğinden montajlı peptidler biyouyumluluk, biyobozunurluk ve kimyasal çeşitlilik yönünden en umut verici olanıdır. Peptitlerin kendi kendine montaj özelliklerinden yararlanılarak, nanotüpler, nano lifler, nano küreler, nano kapsüller ve hidrojeller gibi çok sayıda nanoyapı elde edilmiştir. Kendiliğinden montajlı peptid nanoyapılarının işlevi, uygun peptid bloklarının tasarımı ile ayarlanırken stabilite ve aktivitesi sıcaklık, pH, ışık ve elektriksel kuvvet gibi dış uyarıcılar kullanılarak değiştirilebilmektedir. Bugüne ka...
Antimicrobial peptides (AMPs) are compounds, which have inhibitory activity against microorganism... more Antimicrobial peptides (AMPs) are compounds, which have inhibitory activity against microorganisms. In the last decades, AMPs have become powerful alternative agents that have met the need for novel anti-infectives to overcome increasing antibiotic resistance problems. Moreover, recent epidemics and pandemics are increasing the popularity of AMPs, due to the urgent necessity for effective antimicrobial agents in combating the new emergence of microbial diseases. AMPs inhibit a wide range of microorganisms through diverse and special mechanisms by targeting mainly cell membranes or specific intracellular components. In addition to extraction from natural sources, AMPs are produced in various hosts using recombinant methods. More recently, the synthetic analogues of AMPs, designed with some modifications, are predicted to overcome the limitations of stability, toxicity and activity associated with natural AMPs. AMPs have potential applications as antimicrobial agents in food, agricult...
Kavurma is a traditional cooked (fried) meat product manufactured to preserve meat. Some bacteria... more Kavurma is a traditional cooked (fried) meat product manufactured to preserve meat. Some bacterial genera, e.g., clostridia are important in kavurma. The objective of this study was to determine the influence of nitrite and the traditional cooking process on the survival and proliferation of Clostridium botulinum and the autoxidation properties of the kavurma. For this purpose, Clostridium sporogenes having similar characteristics to C. botulinum was used, and the samples were inoculated with 10(6) CFU/g C. sporogenes cells before the traditional cooking. The final products were packaged and stored under refrigeration for 6 months, and then the oxidation parameters (TBA, peroxide and free fatty acid values) and C. sporogenes counts of samples were determined. It was observed that C. sporogenes could survive during the traditional cooking process and storage. However, counts decreased during storage; for example, nitrite containing samples initially had 3.21logCFU/g C. sporogenes and 2.73logCFU/g at the end of storage. While nitrite had a slight antimicrobial effect on clostridia, it significantly reduced the TBA, peroxide and FFA values of the samples. In conclusion, it is suggested that addition of 100ppm of nitrite might be useful in kavurma processing because of its role in limiting oxidation as well as its antimicrobial effect.
Periapical alterations or irritations resulting from root canal therapy may be caused by over-ins... more Periapical alterations or irritations resulting from root canal therapy may be caused by over-instrumentation, infection or adverse effects from substances liberated from root canal filling materials. Chemotherapeutic agents containing formaldehyde are commonly used in the treatment of dental disease. Formaldehyde is known to local irritation and skin sensitization following acute and subacute exposure. The objective of this study was to evaluate AH 26, endomethasone, N2, AH plus, diaket, forfenan and roeko seal automix (RSA) for the presence of the formaldehyde. Sealer's powder and liquid were analyzed before and after mixing formaldehyde analysis was done using high-performance liquid chromatography with thermo-separation products spectra system and photodiode assay. Analysis showed that the AH 26, endomethasone, N2 powders and forfenan liquid contained formaldehyde and and their mixture were releasing formaldehyde. It could not decetcted any formaldehyde in AH plus, diaket an...
This study was designed to identify the yeasts in packaged and unpackaged butters and screen anti... more This study was designed to identify the yeasts in packaged and unpackaged butters and screen antiyeast activity of spices, including marjoram (Origanum majorana L.), summer savory (Satureja hortensis L.), and black cumin (Nigella sativa L.) against the most dominant yeast species in the packaged and unpackaged butters. Mean total yeast populations were 5.40 log CFU/g in unpackaged butter samples and 2.22 log CFU/g in packaged butter samples, indicating better hygienic quality of packaged samples. Forty-nine yeast species were isolated and identified from butter samples with the most prevalent isolates belonging to genera Candida-C. kefyr, C. zeylanoides, and C. lambica-and with moderate number of isolates belonging to genera Cryptococcus, Rhodotorula, Saccharomyces, and Zygosaccharomyces. Black cumin exhibited the highest antiyeast activity against C. zeylanoides and C. lambica species, even inhibited these species, while summer savory inhibited C. kefyr. The results of this study r...
Abstract In this study, a thermo-tolerant and alkaline lipase enzyme was purified from Lactobacil... more Abstract In this study, a thermo-tolerant and alkaline lipase enzyme was purified from Lactobacillus brevis and immobilized onto modified γ-Fe3O4 florisil nanoparticles (γ-Fe3O4 MF NFs) and the usability of free lipase (FL) and immobilized lipases (IML) as detergent additives was investigated. Lipase enzyme was purified by fractional precipitation using 20% ammonium sulfate, DEAE-Sephadex ion-exchange chromatographic column, and Sephacryl S200 gel filtration chromatographic techniques. Then, the enzyme was purified, which resulted in 135.2-fold purification. Its molecular mass was determined to be 57 kDa by SDS-PAGE. The covalent immobilization of purified lipase was done using γ-Fe3O4 MF NPs. γ-Fe3O4 MF NPs and IML were characterized by using SEM, TEM, FT-IR, and XRD. IML showed a good thermo-stability and its activities were calculated as 80% at 60°C. The free and IML enzymes were most stable at alkaline pHs in the range of 7.0–10.0. Also, IML is more stable towards metal ions compared to free lipase enzyme. Washing performances of some detergent formulations were investigated in the presence and absence of Lipase. Olive oil was removed by the detergent alone and by the detergent and IML at ratios of 45% and 72%, respectively. The study on removal of oil stain from cotton cloths indicated that the removal of oil was superior in the presence of IML and IML with detergent, when compared to the detergent alone.
The PCR method has become a crucial tool for the identification of meats of different animal spec... more The PCR method has become a crucial tool for the identification of meats of different animal species in recent years and came into prominence as an alternative method that can replace the existing methods. In this study, a specific PCR method has been developed for identification of horse, donkey and porcine meats in a traditional, dry-fermented Turkish sausage, sucuk. For this purpose, sucuk samples were prepared from binary meat mixtures which were obtained by adding different amounts (0.0, 0.1, 0.5, 1.0 and 5.0%) of horse, donkey and porcine meats into either cattle or sheep meats. Oligonucleotide primers (producing fragments at a base pair (bp) length of 153, 145 and 227 respectively) that are specific to horse, donkey and porcine species were designed on the mitochondrial DNA. The results showed that each meat species could be identified at all the levels studied in the range of 0.1% to 5%, in all sucuk samples. In conclusion, it was suggested that the specific PCR method devel...
This study was carried out for the characterization and discrimination of the indigenous Gram pos... more This study was carried out for the characterization and discrimination of the indigenous Gram positive, catalase-positive cocci (GCC) population in sucuk, a traditional Turkish dry-fermented sausage. Sucuk samples, produced by the traditional method without starter culture were collected from 8 local producers in Kayseri/Turkey and a total of 116 GCC isolates were identified by using different molecular techniques. Two different molecular fingerprinting methods; namely, randomly amplified polymorphic DNA-PCR (RAPD-PCR) and repetitive extragenic palindrome-PCR (rep-PCR), were used for the clustering of isolates and identification at species level was carried out by full length sequencing of 16S rDNA. Combining the results obtained from molecular fingerprinting and 16S rDNA sequencing showed that the dominant GCC species isolated from the sucuk samples was Staphylococcus saprophyticus followed by Staphylococcus succinus and Staphylococcus equorum belonging to the Staphylococcus genus. Real-time PCR DNA melting curve analysis and high-resolution melting (HRM) analysis targeting the V1 + V3 regions of 16S rDNA were also applied for the discrimination of isolates belonging to different species. It was observed statistically different Tm values and species-specific HRM profiles for all except 2 species (S. saprophyticus and Staphylococcus xylosus) that have high 16S rDNA sequence similarity. The combination of rep-PCR and/or PCR-RAPD with 16S rRNA gene sequencing was an efficient approach for the characterization and identification of the GCC population in spontaneously fermented sucuk. On the other hand, intercalating dye assays were found to be a simple and very promising technique for the differentiation of the GCC population at species level.
International Journal of Life Sciences and Biotechnology, 2020
Moleküler kendiliğinden montaj, moleküllerin kovalent olmayan etkileşimler yoluyla biraraya geler... more Moleküler kendiliğinden montaj, moleküllerin kovalent olmayan etkileşimler yoluyla biraraya gelerek supramoleküler yapılar oluşturduğu doğal bir mekanizmadır. Doğada mevcut olan nano ve mikro yapıdaki kendiliğinden montaj mekanizmalarının taklit edilmesiyle, istenilen özellikte çeşitli materyallerin tasarlanması mümkündür. Bu nanoyapılar, karbonhidrat, nükleik asitler ve peptidler gibi yapı taşlarının kendiliğinden montajıyla oluşmakla birlikte bunlar arasında kendiliğinden montajlı peptidler biyouyumluluk, biyobozunurluk ve kimyasal çeşitlilik yönünden en umut verici olanıdır. Peptitlerin kendi kendine montaj özelliklerinden yararlanılarak, nanotüpler, nano lifler, nano küreler, nano kapsüller ve hidrojeller gibi çok sayıda nanoyapı elde edilmiştir. Kendiliğinden montajlı peptid nanoyapılarının işlevi, uygun peptid bloklarının tasarımı ile ayarlanırken stabilite ve aktivitesi sıcaklık, pH, ışık ve elektriksel kuvvet gibi dış uyarıcılar kullanılarak değiştirilebilmektedir. Bugüne ka...
Antimicrobial peptides (AMPs) are compounds, which have inhibitory activity against microorganism... more Antimicrobial peptides (AMPs) are compounds, which have inhibitory activity against microorganisms. In the last decades, AMPs have become powerful alternative agents that have met the need for novel anti-infectives to overcome increasing antibiotic resistance problems. Moreover, recent epidemics and pandemics are increasing the popularity of AMPs, due to the urgent necessity for effective antimicrobial agents in combating the new emergence of microbial diseases. AMPs inhibit a wide range of microorganisms through diverse and special mechanisms by targeting mainly cell membranes or specific intracellular components. In addition to extraction from natural sources, AMPs are produced in various hosts using recombinant methods. More recently, the synthetic analogues of AMPs, designed with some modifications, are predicted to overcome the limitations of stability, toxicity and activity associated with natural AMPs. AMPs have potential applications as antimicrobial agents in food, agricult...
Kavurma is a traditional cooked (fried) meat product manufactured to preserve meat. Some bacteria... more Kavurma is a traditional cooked (fried) meat product manufactured to preserve meat. Some bacterial genera, e.g., clostridia are important in kavurma. The objective of this study was to determine the influence of nitrite and the traditional cooking process on the survival and proliferation of Clostridium botulinum and the autoxidation properties of the kavurma. For this purpose, Clostridium sporogenes having similar characteristics to C. botulinum was used, and the samples were inoculated with 10(6) CFU/g C. sporogenes cells before the traditional cooking. The final products were packaged and stored under refrigeration for 6 months, and then the oxidation parameters (TBA, peroxide and free fatty acid values) and C. sporogenes counts of samples were determined. It was observed that C. sporogenes could survive during the traditional cooking process and storage. However, counts decreased during storage; for example, nitrite containing samples initially had 3.21logCFU/g C. sporogenes and 2.73logCFU/g at the end of storage. While nitrite had a slight antimicrobial effect on clostridia, it significantly reduced the TBA, peroxide and FFA values of the samples. In conclusion, it is suggested that addition of 100ppm of nitrite might be useful in kavurma processing because of its role in limiting oxidation as well as its antimicrobial effect.
Periapical alterations or irritations resulting from root canal therapy may be caused by over-ins... more Periapical alterations or irritations resulting from root canal therapy may be caused by over-instrumentation, infection or adverse effects from substances liberated from root canal filling materials. Chemotherapeutic agents containing formaldehyde are commonly used in the treatment of dental disease. Formaldehyde is known to local irritation and skin sensitization following acute and subacute exposure. The objective of this study was to evaluate AH 26, endomethasone, N2, AH plus, diaket, forfenan and roeko seal automix (RSA) for the presence of the formaldehyde. Sealer's powder and liquid were analyzed before and after mixing formaldehyde analysis was done using high-performance liquid chromatography with thermo-separation products spectra system and photodiode assay. Analysis showed that the AH 26, endomethasone, N2 powders and forfenan liquid contained formaldehyde and and their mixture were releasing formaldehyde. It could not decetcted any formaldehyde in AH plus, diaket an...
This study was designed to identify the yeasts in packaged and unpackaged butters and screen anti... more This study was designed to identify the yeasts in packaged and unpackaged butters and screen antiyeast activity of spices, including marjoram (Origanum majorana L.), summer savory (Satureja hortensis L.), and black cumin (Nigella sativa L.) against the most dominant yeast species in the packaged and unpackaged butters. Mean total yeast populations were 5.40 log CFU/g in unpackaged butter samples and 2.22 log CFU/g in packaged butter samples, indicating better hygienic quality of packaged samples. Forty-nine yeast species were isolated and identified from butter samples with the most prevalent isolates belonging to genera Candida-C. kefyr, C. zeylanoides, and C. lambica-and with moderate number of isolates belonging to genera Cryptococcus, Rhodotorula, Saccharomyces, and Zygosaccharomyces. Black cumin exhibited the highest antiyeast activity against C. zeylanoides and C. lambica species, even inhibited these species, while summer savory inhibited C. kefyr. The results of this study r...
Abstract In this study, a thermo-tolerant and alkaline lipase enzyme was purified from Lactobacil... more Abstract In this study, a thermo-tolerant and alkaline lipase enzyme was purified from Lactobacillus brevis and immobilized onto modified γ-Fe3O4 florisil nanoparticles (γ-Fe3O4 MF NFs) and the usability of free lipase (FL) and immobilized lipases (IML) as detergent additives was investigated. Lipase enzyme was purified by fractional precipitation using 20% ammonium sulfate, DEAE-Sephadex ion-exchange chromatographic column, and Sephacryl S200 gel filtration chromatographic techniques. Then, the enzyme was purified, which resulted in 135.2-fold purification. Its molecular mass was determined to be 57 kDa by SDS-PAGE. The covalent immobilization of purified lipase was done using γ-Fe3O4 MF NPs. γ-Fe3O4 MF NPs and IML were characterized by using SEM, TEM, FT-IR, and XRD. IML showed a good thermo-stability and its activities were calculated as 80% at 60°C. The free and IML enzymes were most stable at alkaline pHs in the range of 7.0–10.0. Also, IML is more stable towards metal ions compared to free lipase enzyme. Washing performances of some detergent formulations were investigated in the presence and absence of Lipase. Olive oil was removed by the detergent alone and by the detergent and IML at ratios of 45% and 72%, respectively. The study on removal of oil stain from cotton cloths indicated that the removal of oil was superior in the presence of IML and IML with detergent, when compared to the detergent alone.
The PCR method has become a crucial tool for the identification of meats of different animal spec... more The PCR method has become a crucial tool for the identification of meats of different animal species in recent years and came into prominence as an alternative method that can replace the existing methods. In this study, a specific PCR method has been developed for identification of horse, donkey and porcine meats in a traditional, dry-fermented Turkish sausage, sucuk. For this purpose, sucuk samples were prepared from binary meat mixtures which were obtained by adding different amounts (0.0, 0.1, 0.5, 1.0 and 5.0%) of horse, donkey and porcine meats into either cattle or sheep meats. Oligonucleotide primers (producing fragments at a base pair (bp) length of 153, 145 and 227 respectively) that are specific to horse, donkey and porcine species were designed on the mitochondrial DNA. The results showed that each meat species could be identified at all the levels studied in the range of 0.1% to 5%, in all sucuk samples. In conclusion, it was suggested that the specific PCR method devel...
This study was carried out for the characterization and discrimination of the indigenous Gram pos... more This study was carried out for the characterization and discrimination of the indigenous Gram positive, catalase-positive cocci (GCC) population in sucuk, a traditional Turkish dry-fermented sausage. Sucuk samples, produced by the traditional method without starter culture were collected from 8 local producers in Kayseri/Turkey and a total of 116 GCC isolates were identified by using different molecular techniques. Two different molecular fingerprinting methods; namely, randomly amplified polymorphic DNA-PCR (RAPD-PCR) and repetitive extragenic palindrome-PCR (rep-PCR), were used for the clustering of isolates and identification at species level was carried out by full length sequencing of 16S rDNA. Combining the results obtained from molecular fingerprinting and 16S rDNA sequencing showed that the dominant GCC species isolated from the sucuk samples was Staphylococcus saprophyticus followed by Staphylococcus succinus and Staphylococcus equorum belonging to the Staphylococcus genus. Real-time PCR DNA melting curve analysis and high-resolution melting (HRM) analysis targeting the V1 + V3 regions of 16S rDNA were also applied for the discrimination of isolates belonging to different species. It was observed statistically different Tm values and species-specific HRM profiles for all except 2 species (S. saprophyticus and Staphylococcus xylosus) that have high 16S rDNA sequence similarity. The combination of rep-PCR and/or PCR-RAPD with 16S rRNA gene sequencing was an efficient approach for the characterization and identification of the GCC population in spontaneously fermented sucuk. On the other hand, intercalating dye assays were found to be a simple and very promising technique for the differentiation of the GCC population at species level.
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