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Kuley E, Kazgan N, Sakarya Y, Balıkcı E, Ozogul Y, Yazgan H, Özyurt G. Bioactivity of Microencapsulated Cell-Free Supernatant of Streptococcus thermophilus in Combination with Thyme Extract on Food-Related Bacteria. Foods 2024; 13:329. [PMID: 38275696 PMCID: PMC10815193 DOI: 10.3390/foods13020329] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2023] [Revised: 01/18/2024] [Accepted: 01/18/2024] [Indexed: 01/27/2024] Open
Abstract
The bioactive properties of the combination of microencapsulated cell-free supernatant (CFS) from Streptococcus thermophilus and thyme extract on food-related bacteria (Photobacterium damselae, Proteus mirabilis, Vibrio vulnificus, Staphylococcus aureus ATCC29213, Enterococcus faecalis ATCC29212, and Salmonella Paratyphi A NCTC13) were investigated. The microencapsulated CFS of S. thermophilus, in combination with ethanolic thyme extract, had a particle size in the range of 1.11 to 11.39 µm. The microencapsulated CFS of S. thermophilus had a wrinkled, spherical form. In the supernatant, especially at 2% (v/w), the thyme extract additive caused a decrease in the wrinkled form and a completely spherical structure. A total of 11 compounds were determined in the cell-free supernatant of S. thermophilus, and acetic acid (39.64%) and methyl-d3 1-dideuterio-2-propenyl ether (10.87%) were the main components. Thyme extract contained seven components, the main component being carvacrol at 67.96% and 1,2,3-propanetriol at 25.77%. Significant differences (p < 0.05) were observed in the inhibition zones of the extracts on bacteria. The inhibitory effect of thyme extract on bacteria varied between 25.00 (P. damselae) and 41.67 mm (V. vulnificus). Less antibacterial activity was shown by the microencapsulated CFS from S. thermophilus compared to their pure form. (p < 0.05). As a result, it was found that microencapsulated forms of CFS from S. thermophilus, especially those prepared in combination with 2% (v/w) thyme extract, generally showed higher bioactive effects on bacteria.
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Affiliation(s)
- Esmeray Kuley
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, 01330 Adana, Turkey; (E.K.); (N.K.); (Y.S.)
| | - Nagihan Kazgan
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, 01330 Adana, Turkey; (E.K.); (N.K.); (Y.S.)
| | - Yetkin Sakarya
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, 01330 Adana, Turkey; (E.K.); (N.K.); (Y.S.)
| | - Esra Balıkcı
- Department of Gastronomy and Culinary Arts, Faculty of Tourism, Yozgat Bozok University, 66900 Yozgat, Turkey;
| | - Yesim Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, 01330 Adana, Turkey; (E.K.); (N.K.); (Y.S.)
| | - Hatice Yazgan
- Department of Food Hygiene and Technology, Faculty of Ceyhan Veterinary Medicine, Cukurova University, 01960 Adana, Turkey;
| | - Gülsün Özyurt
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, 01330 Adana, Turkey; (E.K.); (N.K.); (Y.S.)
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Esatbeyoglu T, Fischer A, Legler AD, Oner ME, Wolken HF, Köpsel M, Ozogul Y, Özyurt G, De Biase D, Ozogul F. Physical, chemical, and sensory properties of water kefir produced from Aronia melanocarpa juice and pomace. Food Chem X 2023; 18:100683. [PMID: 37138825 PMCID: PMC10149414 DOI: 10.1016/j.fochx.2023.100683] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Revised: 04/14/2023] [Accepted: 04/17/2023] [Indexed: 05/05/2023] Open
Abstract
Water kefir is widely consumed all over the world due to its potential health benefits. The aim of this current study was to compare non-fermented juice and fermented beverage of water kefir produced from Aronia melanocarpa juice and pomace in terms of chemical, physical and sensory quality as well as valorisation of pomace in the production of water kefir. When compared to water kefir made with aronia juice, less reduction in total phenolic content (TPC), total flavonoid content (TFC) and total anthocyanin content (TAC) was observed in samples made with aronia pomace during the fermentation process. Similarly, greater antioxidant activity was demonstrated in water kefir made with aronia pomace than juice. Based on sensory evaluation, no difference was found in overall acceptability, taste, aroma/odor, and turbidity of water kefir made with aronia pomace before and after fermentation. Results indicated that aronia pomace has potential in water kefir production.
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Affiliation(s)
- Tuba Esatbeyoglu
- Gottfried Wilhelm Leibniz University Hannover, Institute of Food Science and Human Nutrition, Department of Food Development and Food Quality, Am Kleinen Felde 30, 30167 Hannover, Germany
- Corresponding authors.
| | - Annik Fischer
- Gottfried Wilhelm Leibniz University Hannover, Institute of Food Science and Human Nutrition, Department of Food Development and Food Quality, Am Kleinen Felde 30, 30167 Hannover, Germany
| | - Alessandra D.S. Legler
- Gottfried Wilhelm Leibniz University Hannover, Institute of Food Science and Human Nutrition, Department of Food Development and Food Quality, Am Kleinen Felde 30, 30167 Hannover, Germany
| | - Manolya E. Oner
- Gottfried Wilhelm Leibniz University Hannover, Institute of Food Science and Human Nutrition, Department of Food Development and Food Quality, Am Kleinen Felde 30, 30167 Hannover, Germany
- Alanya Alaaddin Keykubat University, Faculty of Engineering, Department of Food Engineering, Alanya, Antalya, Turkey
| | - Henrik F. Wolken
- Gottfried Wilhelm Leibniz University Hannover, Institute of Food Science and Human Nutrition, Department of Food Development and Food Quality, Am Kleinen Felde 30, 30167 Hannover, Germany
| | - Magdalena Köpsel
- Gottfried Wilhelm Leibniz University Hannover, Institute of Food Science and Human Nutrition, Department of Food Development and Food Quality, Am Kleinen Felde 30, 30167 Hannover, Germany
| | - Yesim Ozogul
- Cukurova University, Department of Seafood Processing and Technology, 01330, Adana, Turkey
| | - Gülsün Özyurt
- Cukurova University, Department of Seafood Processing and Technology, 01330, Adana, Turkey
| | - Daniela De Biase
- Sapienza University of Rome, Department of Medico-Surgical Sciences and Biotechnologies, 04100 Latina, Italy
| | - Fatih Ozogul
- Cukurova University, Department of Seafood Processing and Technology, 01330, Adana, Turkey
- Biotechnology Research and Application Center, Cukurova University, 01330, Adana, Turkey
- Corresponding authors.
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Durmus M, Ucar Y, Kosker AR, Ozogul Y, Ozyurt G, Ceylan Z. Formulation with sage tea-loaded fish oil-based microcapsules to delay oxidation. J Food Sci Technol 2023; 60:474-483. [PMID: 36712223 PMCID: PMC9873887 DOI: 10.1007/s13197-022-05629-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 11/18/2022] [Indexed: 11/29/2022]
Abstract
Fish (Engraulis encrasicolus) oil was successfully microencapsulated using sage essential oils prepared in three different concentrations as 1% (S1), 2% (S2) and 3% (S3). The microencapsulated fish oil powders fabricated with spray drying were stored at room temperature (24 ± 1 °C) in order to determine the oxidative deterioration for 12 weeks. The highest microencapsulation efficiency was observed in the S3 (60.17%) as compared with other groups. Although the changes in free fatty acid (FFA) values were defined between 6.04 and 9.29% at the end of the storage period, the lowest FFA value was found in S2 samples (p < 0.05). Among the microencapsulated samples, the highest peroxide value (PV) was measured as 20.24 meq O2/kg for S1 at the 11th week of the experimental period. Moreover, statistical differences between the control (25.93 meq O2/kg) and S1 samples were observed (p < 0.05). The rapid increase in the thiobarbituric acid (TBA) value of fish powders was delayed by microencapsulation technique fabricated with spray drying. The use of sage essential oils within this combination effectively retarded the oxidation in fish oil powders at ambient storage, indicating cost-effective for the food industry. Therefore, encapsulation of fish oils with sage oil using the spray drying technique has improved oxidation stability of fish oil and can be used for food applications.
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Affiliation(s)
- Mustafa Durmus
- Department of Seafood and Processing Technology, Faculty of Fisheries, Çukurova University, 01330 Balcali, Adana Turkey
| | - Yilmaz Ucar
- Department of Seafood and Processing Technology, Faculty of Fisheries, Çukurova University, 01330 Balcali, Adana Turkey
- Fatsa Faculty of Marine Science, Ordu University, Ordu, Turkey
| | - Ali Riza Kosker
- Department of Seafood and Processing Technology, Faculty of Fisheries, Çukurova University, 01330 Balcali, Adana Turkey
| | - Yesim Ozogul
- Department of Seafood and Processing Technology, Faculty of Fisheries, Çukurova University, 01330 Balcali, Adana Turkey
| | - Gulsun Ozyurt
- Department of Seafood and Processing Technology, Faculty of Fisheries, Çukurova University, 01330 Balcali, Adana Turkey
| | - Zafer Ceylan
- Faculty of Tourism, Department of Gastronomy and Culinary Arts, Van Yüzüncü Yıl University, Van, Turkey
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Šimat V, Skroza D, Tabanelli G, Čagalj M, Pasini F, Gómez-Caravaca AM, Fernández-Fernández C, Sterniša M, Smole Možina S, Ozogul Y, Generalić Mekinić I. Antioxidant and Antimicrobial Activity of Hydroethanolic Leaf Extracts from Six Mediterranean Olive Cultivars. Antioxidants (Basel) 2022; 11:antiox11091656. [PMID: 36139730 PMCID: PMC9495989 DOI: 10.3390/antiox11091656] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 08/05/2022] [Accepted: 08/22/2022] [Indexed: 11/16/2022] Open
Abstract
Phenolic profiles, antioxidant, and antimicrobial activities of hydroethanolic olive leaf extracts from six Mediterranean olive cultivars (Croatian: Lastovka, Levantinka, Oblica; Italian: Moraiolo, Frantoio, Nostrana di Brisighella) were investigated. As expected, various distributions of phenolic levels were observed for each cultivar and the total phenolic content showed high variability (ranging from 4 to 22 mg GAE/g of dry extract), with the highest amount of phenolics found in the Oblica sample, which also provided the highest antiradical (ORAC) and reducing activity (FRAP). The screening of individual compounds was performed by HPLC-PDA-ESI-QTOF-MS and the main detected compounds were oleuropein, hydroxytyrosol, oleoside/secologanoside, verbascoside, rutin, luteolin glucoside, hydroxyoleuropein, and ligstroside. While the antioxidant activity of the samples was relatively high, they showed no bactericidal and bacteriostatic activity against E. coli and S. Typhimurium; weak activity against Staphylococcus aureus, Bacillus cereus, and Listeria innocua; and inhibitory effects against Campylobacter jejuni at 0.5 mg dry extract/mL. The obtained results support the fact that olive leaf extracts, and especially those from the Oblica cultivar, could potentially be applied in various industries as natural preservatives and effective and inexpensive sources of valuable antioxidants.
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Affiliation(s)
- Vida Šimat
- Department of Marine Studies, University of Split, R. Boškovića 37, HR-21000 Split, Croatia
- Correspondence: ; Tel.: +385-21510192
| | - Danijela Skroza
- Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, R. Boškovića 35, HR-21000 Split, Croatia
| | - Giulia Tabanelli
- Department of Agricultural and Food Sciences, University of Bologna, Viale Fanin 42, 40127 Bologna, Italy
| | - Martina Čagalj
- Department of Marine Studies, University of Split, R. Boškovića 37, HR-21000 Split, Croatia
| | - Federica Pasini
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
| | - Ana María Gómez-Caravaca
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avd. Fuentenueva s/n, 18071 Granada, Spain
| | - Carmen Fernández-Fernández
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avd. Fuentenueva s/n, 18071 Granada, Spain
| | - Meta Sterniša
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia
| | - Sonja Smole Možina
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia
| | - Yesim Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana 01330, Turkey
| | - Ivana Generalić Mekinić
- Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, R. Boškovića 35, HR-21000 Split, Croatia
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Vlčko T, Rathod NB, Kulawik P, Ozogul Y, Ozogul F. The impact of aromatic plant-derived bioactive compounds on seafood quality and safety. Adv Food Nutr Res 2022; 102:275-339. [PMID: 36064295 DOI: 10.1016/bs.afnr.2022.05.002] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Plant-derived bioactive compounds have been extensively studied and used within food industry for the last few decades. Those compounds have been used to extend the shelf-life and improve physico-chemical and sensory properties on food products. They have also been used as nutraceuticals due to broad range of potential health-promoting properties. Unlike the synthetic additives, the natural plant-derived compounds are more acceptable and often regarded as safer by the consumers. This chapter summarizes the extraction methods and sources of those plant-derived bioactives as well as recent findings in relation to their health-promoting properties, including cardio-protective, anti-diabetic, anti-inflammatory, anti-carcinogenic, immuno-modulatory and neuro-protective properties. In addition, the impact of applying those plant-derived compounds on seafood products is also investigated by reviewing the recent studies on their use as anti-microbial, anti-oxidant, coloring and flavoring agents as well as freshness indicators. Moreover, the current limitations of the use of plant-derived bioactive compounds as well as future prospects are discussed. The discoveries show high potential of those compounds and the possibility to apply on many different seafood. The compounds can be applied as individual while more and more studies are showing synergetic effect when those compounds are used in combination providing new important research possibilities.
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Affiliation(s)
- Tomáš Vlčko
- Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak Agriculture University in Nitra, Nitra, Slovakia
| | - Nikheel Bhojraj Rathod
- Department of Post Harvest Management of Meat, Poultry and Fish, Post Graduate Institute of Post-Harvest Management, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Roha, Maharashtra, India
| | - Piotr Kulawik
- Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture, Kraków, Poland
| | - Yesim Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey.
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Ozogul Y, Karsli GT, Durmuş M, Yazgan H, Oztop HM, McClements DJ, Ozogul F. Recent developments in industrial applications of nanoemulsions. Adv Colloid Interface Sci 2022; 304:102685. [PMID: 35504214 DOI: 10.1016/j.cis.2022.102685] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 04/22/2022] [Accepted: 04/23/2022] [Indexed: 02/07/2023]
Abstract
Nanotechnology is being utilized in various industries to increase the quality, safety, shelf-life, and functional performance of commercial products. Nanoemulsions are thermodynamically unstable colloidal dispersions that consist of at least two immiscible liquids (typically oil and water), as well as various stabilizers (including emulsifiers, texture modifiers, ripening inhibitors, and weighting agents). They have unique properties that make them particularly suitable for some applications, including their small droplet size, high surface area, good physical stability, rapid digestibility, and high bioavailability. This article reviews recent developments in the formulation, fabrication, functional performance, and gastrointestinal fate of nanoemulsions suitable for use in the pharmaceutical, cosmetic, nutraceutical, and food industries, as well as providing an overview of regulatory and health concerns. Nanoemulsion-based delivery systems can enhance the water-dispersibility, stability, and bioavailability of hydrophobic bioactive compounds. Nevertheless, they must be carefully formulated to obtain the required functional attributes. In particular, the concentration, size, charge, and physical properties of the nano-droplets must be taken into consideration for each specific application. Before launching a nanoscale product onto the market, determination of physicochemical characteristics of nanoparticles and their potential health and environmental risks should be evaluated. In addition, legal, consumer, and economic factors must also be considered when creating these systems.
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Affiliation(s)
- Yesim Ozogul
- Cukurova University, Seafood Processing Technology, Adana, Turkey.
| | | | - Mustafa Durmuş
- Cukurova University, Seafood Processing Technology, Adana, Turkey
| | - Hatice Yazgan
- Cukurova University, Faculty of Ceyhan Veterinary Medicine, Department of Food Hygiene and Technology of Veterinary Medicine, Adana, Turkey
| | - Halil Mecit Oztop
- Middle East Technical University, Department of Food Engineering, Ankara, Turkey
| | | | - Fatih Ozogul
- Cukurova University, Seafood Processing Technology, Adana, Turkey
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Abstract
Fermented foods are of great importance for their role in preserving nutrients and enriching the human diet. Fermentation ensures longer shelf life and microbiological safety of food. Natural bioactive compounds have been paid attention as nutraceuticals or functional ingredients, which have health-promoting components since polysaccharides, especially chitosan, chitin and their derivatives, are biocompatible and biodegradable, biorenewable, without toxic properties and environmentally friendly. They have been applied in several fields such as medicine, agriculture, and food industry. This chapter provides information on polysaccharides obtained from crustacean as bioactive compounds as well as their effects in fermented foods.
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Affiliation(s)
- Yesim Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - Nariman El Abed
- Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), National Institute of Applied Sciences and Technology (INSAT), University of Carthage, Carthage, Tunisia
| | - Chiara Montanari
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey.
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Kulawik P, Rathod NB, Ozogul Y, Ozogul F, Zhang W. Recent developments in the use of cold plasma, high hydrostatic pressure, and pulsed electric fields on microorganisms and viruses in seafood. Crit Rev Food Sci Nutr 2022; 63:9716-9730. [PMID: 35603708 DOI: 10.1080/10408398.2022.2077298] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Non-thermal processing methods, such as cold plasma (CP), high pressure processing (HPP) and pulsed electric fields (PEF), have been proposed for natural and fresh-like foods to inactivate microorganisms at nearly-ambient or moderate temperature. Since natural, safe, and healthy foods with longer shelf-life are increasingly demanded, these requests are challenging to fulfill by using current thermal processing technologies. Thus, novel preservation technologies based on non-thermal processing methods are required. The aim of this article is to provide recent developments in maintaining seafood safety via CP, HHP, and PEF technologies, as well as their mechanisms of action regarding contamination with food-borne microorganisms. Their application to control parasites, spores and the possibility to eradicate the hazard of SARS-CoV-2 transmission through seafood products are also discussed. CP, HHP, and PEF have been applied to inactivate food-borne microorganisms in the seafood industry. However, the drawbacks for each emerging technology have also been reported. To ensure safety and maintain quality of seafood products, the combination of these processing techniques with natural antimicrobial agents or existing thermal methods may be more applicable in the case of the seafood industry. Further studies are required to examine the effects of these methods on viruses, parasites, and SARS-CoV-2 in seafood.
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Affiliation(s)
- Piotr Kulawik
- Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture, Kraków, Poland
| | - Nikheel Bhojraj Rathod
- Department of Post-Harvest Management of Meat, Poultry and Fish, Post Graduate Institute of Post-Harvest Management, Raigad, Maharashtra, India
| | - Yesim Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - Wangang Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
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Rathod NB, Kulawik P, Ozogul Y, Ozogul F, Bekhit AEA. Recent developments in non‐thermal processing for seafood and seafood products: cold plasma, pulsed electric field and high hydrostatic pressure. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15392] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Nikheel Bhojraj Rathod
- Department of Post Harvest management of Meat, Poultry and Fish Post Graduate Institute of Post‐Harvest Management Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth Roha, Raigad Maharashtra State 402116 India
| | - Piotr Kulawik
- Department of Animal Products Technology Faculty of Food Technology University of Agriculture Karakow Poland
| | - Yesim Ozogul
- Department of Seafood Processing Technology Faculty of Fisheries Cukurova University Adana 01330 Turkey
| | - Fatih Ozogul
- Department of Seafood Processing Technology Faculty of Fisheries Cukurova University Adana 01330 Turkey
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Ozogul F, Ozcelik S, Ozogul Y, Yilmaz MT. Seafood infusion broths as novel sources to produce organic acids using selected lactic acid bacteria strains. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101227] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Ucar Y, Ozogul Y, Durmuş M, Ozogul F. The effects of nisin on the growth of foodborne pathogens and biogenic amine formation: in vivo and in vitro studies. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101266] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Rathod NB, Kulawik P, Ozogul F, Regenstein JM, Ozogul Y. Biological activity of plant-based carvacrol and thymol and their impact on human health and food quality. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.08.023] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Ucar Y, Ozogul Y, Ozogul F, Durmus M, Kösker A, Küley Boga E. The impact of different levels of nisin as a biopreservative agent on the chemical, sensory and microbiological quality of vacuum-packed sea bass (Dicentrarchus labrax) fillets stored at 4 ± 2 °C. grasasaceites 2021. [DOI: 10.3989/gya.1261192] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Nisin is produced by Lactococcus lactis subsp. lactis and is also known as an antimicrobial agent especially effective against gram-positive bacteria. It has long been used as a preservative in foods and beverages and is generally regarded as safe (GRAS). In the present work, the effects of different concentrations of nisin (0.2, 0.4 and 0.8%) on the sensory, chemical and microbiological quality and shelf-life of vacuum-packed sea bass (Dicentrarchus labrax) fillets were investigated during chilled (4 ± 2 °C) storage. The sensory points for raw and cooked fillets increased with time during the storage period (p < 0.05). The control group, with scores of 9.08, was rejected by panelists on day 12; whereas nisin-treated groups were rejected on day 14 with scores ranging from 9.00-9.17 score. As a result of chemical analyses, lower values (p < 0.05) were obtained from the nisin groups with low oxidative rancidity. Moreover, nisin inhibited microbial growth, which shows antimicrobial activity. Consequently, it was concluded that the application of nisin (especially 0.8%) preserved the organoleptic quality and extended the shelf-life of sea bass fillets.
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Ozogul F, Elabed N, Ceylan Z, Ocak E, Ozogul Y. Nano-technological approaches for plant and marine-based polysaccharides for nano-encapsulations and their applications in food industry. Adv Food Nutr Res 2021; 97:187-236. [PMID: 34311900 DOI: 10.1016/bs.afnr.2021.02.017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/26/2023]
Abstract
Novel food preservation methods, along with preservatives have been employed to prevent food products from spoilage. There is an increasing demand to substitute synthetic preservatives with natural bioactive compounds since they are safe and environmentally friendly. Bioactive compounds with functional and therapeutic properties are found in foods and have also beneficial physiological and immunological health effects. However, there are some issues associated with bioactive compounds, such as low stability, solubility, and permeability. Encapsulation techniques, especially nano-encapsulation, are a promising technique to overcome these restrictions. A range of the plants' constituents can be converted into bio-nanomaterials. Major plant constituents are polysaccharides which have good biocompatibility properties and therapeutic activities, such as antioxidant, antiviral, anti-inflammatory, anti-allergic, and anti-tumor. Among plant and marine-based polysaccharides, cellulose, starch, alginates, chitosan, and carrageenans have been used as carrier materials to preserve core material. Moreover, many studies indicated that favorable sources such as plant and marine based polysaccharides are emerging. This chapter will cover plant and marine-based polysaccharides for nano-encapsulation and their application in the food industry.
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Affiliation(s)
- Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey.
| | - Nariman Elabed
- Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), National Institute of Applied Sciences and Technology (INSAT), National Institute of Applied Sciences and Technology (INSAT), University of Carthage, Tunis, Tunisia
| | - Zafer Ceylan
- Department of Gastronomy and Culinary Arts, Faculty of Tourism, Van Yüzüncü Yıl University, Van, Turkey
| | - Elvan Ocak
- Faculty of Engineering, Department of Food Engineering, Yuzuncu Yil University, Van, Turkey
| | - Yesim Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
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Durmuş M, Ozogul Y, Köşker AR, Ucar Y, Boğa EK, Ceylan Z, Ozogul F. The function of nanoemulsion on preservation of rainbow trout fillet. J Food Sci Technol 2020; 57:895-904. [PMID: 32123410 PMCID: PMC7026332 DOI: 10.1007/s13197-019-04122-9] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/25/2019] [Accepted: 10/01/2019] [Indexed: 10/25/2022]
Abstract
This study was conducted to investigate the effects of nanoemulsions prepared with various concentrations of olive oil on the sensory, chemical and microbiological quality of rainbow trout fillets. The results showed that the shelf life of rainbow trout fillets were determined as 10 days for the control, 12 days for tween 80 group, 14 days for the 15% olive oil nanoemulsion group (O15) and 16 days for both 30% (O30) and 45% olive oil nanoemulsion groups (O45). It was determined that the use of olive oil suppressed the fish smell and improved the organoleptic quality of fish fillets, extending shelf life. Best sensory results were obtained from O30 and O45 treatment groups. The use of nanoemulsion had a positive effect on the biochemical parameters (TVB-N, PV, FFA, TBARs and pH), as well as inhibiting bacterial growth compared to the control group. Among nanoemulsion groups, the lowest bacteria content was found in O45 group. As a result, O30 and O45 treatment groups can be recommended for the preservation of fish fillets.
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Affiliation(s)
- Mustafa Durmuş
- Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, 01330 Balcalı, Adana Turkey
| | - Yesim Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, 01330 Balcalı, Adana Turkey
| | - Ali Rıza Köşker
- Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, 01330 Balcalı, Adana Turkey
| | - Yilmaz Ucar
- Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, 01330 Balcalı, Adana Turkey
- Fatsa Faculty of Marine Sciences, Ordu University, Ordu, Turkey
| | - Esmeray Küley Boğa
- Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, 01330 Balcalı, Adana Turkey
| | - Zafer Ceylan
- Department of Seafood Processing Technology, Faculty of Fisheries, Van Yuzuncu Yil University, Van, Turkey
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, 01330 Balcalı, Adana Turkey
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Durmus M, Ozogul Y, Küley Boga E, Uçar Y, Kosker AR, Balikci E, Gökdogan S. The effects of edible oil nanoemulsions on the chemical, sensory, and microbiological changes of vacuum packed and refrigerated sea bass fillets during storage period at 2 ± 2°C. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14282] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Mustafa Durmus
- Department of Seafood Processing TechnologyFaculty of FisheriesCukurova University Balcali Turkey
| | - Yesim Ozogul
- Department of Seafood Processing TechnologyFaculty of FisheriesCukurova University Balcali Turkey
| | - Esmeray Küley Boga
- Department of Seafood Processing TechnologyFaculty of FisheriesCukurova University Balcali Turkey
| | - Yilmaz Uçar
- Department of Seafood Processing TechnologyFaculty of FisheriesCukurova University Balcali Turkey
| | - Ali Riza Kosker
- Department of Seafood Processing TechnologyFaculty of FisheriesCukurova University Balcali Turkey
| | - Esra Balikci
- Department of Gastronomy Faculty of Tourism Bozok University Yozgat Turkey
| | - Saadet Gökdogan
- Department of Seafood Processing TechnologyFaculty of FisheriesCukurova University Balcali Turkey
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17
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Yazgan H, Ozogul Y, Kuley E. Antimicrobial influence of nanoemulsified lemon essential oil and pure lemon essential oil on food-borne pathogens and fish spoilage bacteria. Int J Food Microbiol 2019; 306:108266. [PMID: 31319195 DOI: 10.1016/j.ijfoodmicro.2019.108266] [Citation(s) in RCA: 85] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2019] [Revised: 07/01/2019] [Accepted: 07/09/2019] [Indexed: 02/08/2023]
Abstract
The antimicrobial activities of lemon oil based nanoemulsion and two different concentrations of lemon essential oil (100% and 10%) on food-brne pathogens (Staphylococcus aureus, Klebsiella pneumoniae, Enterococcus faecalis and Salmonella Paratyphi A) and fish spoilage bacteria (Photobacterium damselae, Enterococcus faecalis, Vibrio vulnificus, Proteus mirabilis, Serratia liquefaciens, and Pseudomonas luteola) were compared in terms of disc diffusion, minimum inhibition concentration (MIC) and minimum bactericidal concentration (MBC). The constitutes of extracted lemon essential oil were identified by using GC-MS. Viscosity, the mean droplet size, thermodynamic stability and refractive index of nanoemulsions were determined. The main components detected in the lemon essential oil were d-limonene, p-cymene, β-pinene with percentages of 52.85%, 14.36%, and 13.69%, respectively. It was found that lemon nanoemulsion was more effective on food-borne pathogens except K. pneumoniae than 100% lemon essential oil. 10% lemon essential oil showed the highest inhibition effect on S. Paratyphi A. The conversion of the essential oil into nanoemulsion improved antimicrobial activity. According to value of MIC, both nanoemulsion and 100% essential oil inhibited bacterial growth of all of the pathogen bacteria tested whereas they were less effective on inhibition of fish spoilage bacteria. However, 10% essential oil was more effective on spoilage bacteria than pathogens. MBC showed that nanoemulsion and 100% lemon essential oil presented a noticeable bactericidal activity against S. paratyphi A whereas 10% lemon essential oil was found as ≥25 mg/mL against pathogens and spoilage bacteria. Therefore, the use of nanoemulsion based on lemon essential oil can have potential as a natural antimicrobial agent against food-borne pathogen and spoilage bacteria for fish processing industry.
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Affiliation(s)
- Hatice Yazgan
- Department of Food Hygiene and Technology, Faculty of Ceyhan Veterinary Medicine, University of Cukurova, Adana, Turkey.
| | - Yesim Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, Adana, Turkey
| | - Esmeray Kuley
- Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, Adana, Turkey
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Özyurt G, Ozogul Y, Kuley Boga E, Özkütük AS, Durmuş M, Uçar Y, Ozogul F. The Effects of Fermentation Process with Acid and Lactic Acid Bacteria Strains on the Biogenic Amine Formation of Wet and Spray-Dried Fish Silages of Discards. Journal of Aquatic Food Product Technology 2019. [DOI: 10.1080/10498850.2019.1578314] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Gülsün Özyurt
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Balcalı, Adana, Turkey
| | - Yesim Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Balcalı, Adana, Turkey
| | - Esmeray Kuley Boga
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Balcalı, Adana, Turkey
| | - A. Serhat Özkütük
- Department of Fisheries, Yumurtalık Vocational School, University of Cukurova, Yumurtalık, Adana, Turkey
| | - Mustafa Durmuş
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Balcalı, Adana, Turkey
| | - Yılmaz Uçar
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Balcalı, Adana, Turkey
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Balcalı, Adana, Turkey
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Özyurt G, Özkütük AS, Uçar Y, Durmuş M, Ozogul Y. Evaluation of the potential use of discard species for fish silage and assessment of its oils for human consumption. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13954] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Gülsün Özyurt
- Faculty of Fisheries Department of Seafood Processing Technology Cukurova University Adana Turkey
| | - Ali Serhat Özkütük
- Department of Fisheries Yumurtalık Vocational School Cukurova University Adana Turkey
| | - Yılmaz Uçar
- Faculty of Fisheries Department of Seafood Processing Technology Cukurova University Adana Turkey
- Faculty of Marine Science Ordu University Ordu Turkey
| | - Mustafa Durmuş
- Faculty of Fisheries Department of Seafood Processing Technology Cukurova University Adana Turkey
| | - Yesim Ozogul
- Faculty of Fisheries Department of Seafood Processing Technology Cukurova University Adana Turkey
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Ozogul Y, Ucar Y, Takadaş F, Durmus M, Köşker AR, Polat A. Comparision of Green and Conventional Extraction Methods on Lipid Yield and Fatty Acid Profiles of Fish Species. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800107] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Yesim Ozogul
- Department of Seafood Processing Technology; Faculty of Fisheries; University of Cukurova; 01330 Adana Turkey
| | - Yılmaz Ucar
- Department of Seafood Processing Technology; Faculty of Fisheries; University of Cukurova; 01330 Adana Turkey
| | - Fethiye Takadaş
- Department of Seafood Processing Technology; Faculty of Fisheries; University of Cukurova; 01330 Adana Turkey
| | - Mustafa Durmus
- Department of Seafood Processing Technology; Faculty of Fisheries; University of Cukurova; 01330 Adana Turkey
| | - Ali R. Köşker
- Department of Seafood Processing Technology; Faculty of Fisheries; University of Cukurova; 01330 Adana Turkey
| | - Abdurahman Polat
- Department of Seafood Processing Technology; Faculty of Fisheries; University of Cukurova; 01330 Adana Turkey
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Durmus M, Ayas D, Aydin M, Kosker AR, Ucar Y, Ozogul Y. The Effects of Sex and Seasonality on the Metal Levels of Warty Crab (Eriphia verrucosa) in the Black Sea. Journal of Aquatic Food Product Technology 2018. [DOI: 10.1080/10498850.2018.1485196] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Mustafa Durmus
- Department of Seafood Processing Technology, Faculty of Fisheries, Çukurova University, Adana, Turkey
| | - Deniz Ayas
- Faculty of Fisheries, Mersin University, Mersin, Turkey
| | - Mehmet Aydin
- Fatsa Faculty of Marine Sciences, Ordu University, Ordu, Turkey
| | - Ali Riza Kosker
- Department of Seafood Processing Technology, Faculty of Fisheries, Çukurova University, Adana, Turkey
| | - Yilmaz Ucar
- Department of Seafood Processing Technology, Faculty of Fisheries, Çukurova University, Adana, Turkey
| | - Yesim Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Çukurova University, Adana, Turkey
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Ozogul Y, Durmus M, Kuley Boga E, Uçar Y, Ozogul F. The Function of Emulsions on the Biogenic Amine Formation and their Indices of Sea Bass Fillets (Dicentrarchus Labrax) Stored in Vacuum Packaging. J Food Sci 2018; 83:318-325. [PMID: 29337364 DOI: 10.1111/1750-3841.14026] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2017] [Revised: 11/28/2017] [Accepted: 12/04/2017] [Indexed: 11/28/2022]
Abstract
The impacts of emulsions based on commercial oils on the biogenic amine formation and their indices of vacuumed packed sea bass fillets were investigated. The results showed that among biogenic amines, cadaverine, putrescine, spermidine, spermine, serotonin, dopamine, and agmatine were predominant amines in sea bass fillets stored under vacuum packaging. Significant differences (P < 0.05) in biogenic amines concentrations of vacuumed packed sea bass treated with emulsions were observed. All groups contained histamine lower than 5.0 mg/100 g, regarded as the allowable limit by the U.S. Food and Drug Administration. Polyamine levels were not affected by application of emulsion. Quality index (QI) showed an increase and after 14 d of storage it decreased in all groups. The control generally seemed to higher QI value than those of treatment groups except at 14 and 18 days while soybean and corn gave lower QI among treatment groups. Only biogenic amine index correlated with sensory acceptability of vacuumed packed sea bass, indicating that this index can be used for determination of the degree of spoilage of vacuumed packed sea bass. Emulsions extended the shelf-life (approximately 2 to 4 d) of vacuumed packed sea bass fillets by inhibiting microbial growth compared to the control. PRACTICAL APPLICATION Emulsions have become popular since they are regarded as ideal carrier for the delivery of lipophilic substances due to the ease of preparation, small particle size, their enhanced bioavailability, and long term kinetic stability. They have been proven to be self-preserving antimicrobials due to bound water in their structure and thus no available water to microorganisms. Antimicrobial emulsions have potential applications in many fields because they are inexpensive, stable, and nontoxic agents.
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Affiliation(s)
- Yesim Ozogul
- Dept. of Seafood Processing Technology, Faculty of Fisheries, Cukurova Univ., Balcalı, 011330 Adana, Turkey
| | - Mustafa Durmus
- Dept. of Seafood Processing Technology, Faculty of Fisheries, Cukurova Univ., Balcalı, 011330 Adana, Turkey
| | - Esmeray Kuley Boga
- Dept. of Seafood Processing Technology, Faculty of Fisheries, Cukurova Univ., Balcalı, 011330 Adana, Turkey
| | - Yılmaz Uçar
- Dept. of Seafood Processing Technology, Faculty of Fisheries, Cukurova Univ., Balcalı, 011330 Adana, Turkey
| | - Fatih Ozogul
- Dept. of Seafood Processing Technology, Faculty of Fisheries, Cukurova Univ., Balcalı, 011330 Adana, Turkey
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Kadri Colakoglu M, Bostanci EB, Ozdemir Y, Dalgic T, Aksoy E, Ozer I, Ozogul Y, Oter V. Roles of adiponectin and leptin as diagnostic markers in pancreatic cancer. ACTA ACUST UNITED AC 2017; 118:394-398. [PMID: 28766348 DOI: 10.4149/bll_2017_077] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
NTRODUCTION Obesity is one of the most serious public health problem worldwide. Adipose tissue synthetize and secrete many growth factors and several cytokines known as adipokines. Studies demonstrated changes in the levels of these adipokines in many types of cancer associated with obesity. In this study, we aimed to evaluate the possible relationship between adiponectin and leptin levels with pancreas cancer and disease stage, representative of Turkish population. MATERIALS AND METHODS The study was conducted between April 2012 - November 2013. Study included 46 patients - 46 control subjects, who had pancreatic carcinoma. Results between the patients and the control group and relationship between the disease stage and results were evaluated. RESULTS The comparison of preoperative adiponectin and leptin levels of the study group with the levels of the control group showed that there was no correlation with adiponectin and pancreas cancer. In contrast, leptin levels in the study group were significantly lower than in the control group. There was no correlation between the disease stage and adiponectin and leptin levels. CONCLUSION There was a significant correlation between low leptin levels and pancreatic cancer, while adiponectin had no correlation. Differential diagnosis of pancreas cancer can be made by evaluating low leptin levels with elevated tumor markers (Tab. 3, Ref. 17).
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Yazgan H, Ozogul Y, Durmuş M, Balikçi E, Gökdoğan S, Uçar Y, Aksun ET. Effects of Oil-in-Water Nanoemulsion Based on Sunflower Oil on the Quality of Farmed Sea Bass and Gilthead Sea Bream Stored at Chilled Temperature (2 ± 2°C). Journal of Aquatic Food Product Technology 2017. [DOI: 10.1080/10498850.2017.1366610] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Hatice Yazgan
- Department of Food Hygiene and Technology, Faculty of Ceyhan Veterianry Medicine, University of Cukurova, Adana, Turkey
| | - Yesim Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, Adana, Turkey
| | - Mustafa Durmuş
- Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, Adana, Turkey
| | - Esra Balikçi
- Department of Gastronomy and Culinary Arts, Tourism Faculty, Unıversity of Bozok, Yozgat, Turkey
| | - Saadet Gökdoğan
- Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, Adana, Turkey
| | - Yılmaz Uçar
- Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, Adana, Turkey
| | - Elif Tuğçe Aksun
- Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, Adana, Turkey
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Durmuş M, Surówka K, Ozogul F, Maciejaszek I, Tesarowicz I, Ozogul Y, Kosker AR, Ucar Y. The impact of gravading process on the quality of carp fillets (Cyprinus carpio): sensory, microbiological, protein profiles and textural changes. J Verbrauch Lebensm 2017. [DOI: 10.1007/s00003-017-1106-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Ozogul Y, Durmus M, Uçar Y, Köşker AR, Ozogul F. The combined impact of nanoemulsion based on commercial oils and vacuum packing on the fatty acid profiles of sea bass fillets. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13222] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Yesim Ozogul
- Department of Seafood Processing Technology; Cukurova University; Balcali 011330 Adana Turkey
| | - Mustafa Durmus
- Department of Seafood Processing Technology; Cukurova University; Balcali 011330 Adana Turkey
| | - Yilmaz Uçar
- Department of Seafood Processing Technology; Cukurova University; Balcali 011330 Adana Turkey
| | - Ali Rıza Köşker
- Department of Seafood Processing Technology; Cukurova University; Balcali 011330 Adana Turkey
| | - Fatih Ozogul
- Department of Seafood Processing Technology; Cukurova University; Balcali 011330 Adana Turkey
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Ozogul Y, Yuvka İ, Ucar Y, Durmus M, Kösker AR, Öz M, Ozogul F. Evaluation of effects of nanoemulsion based on herb essential oils (rosemary, laurel, thyme and sage) on sensory, chemical and microbiological quality of rainbow trout ( Oncorhynchus mykiss ) fillets during ice storage. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.10.009] [Citation(s) in RCA: 89] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Ozcan M, Ayaz FA, Ozogul Y, Glew R, Ozogul F. Fatty acid composition of achenes of Cirsium taxa (Asteraceae, Carduoideae) from Turkey. ACTA ACUST UNITED AC 2016; 71:45-54. [DOI: 10.1515/znc-2015-0128] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2015] [Accepted: 01/28/2016] [Indexed: 11/15/2022]
Abstract
Abstract
The fatty acid compositions and total oil contents in achenes of 22 Cirsium taxa collected from different natural habitats in Turkey were investigated. The range of total fat in the taxa varied from 1.7% to 13.3%. The taxa contained palmitic (C16:0), stearic (C18:0), oleic (C18:1n-9), linoleic (C18:2n-6), and α-linolenic (C18:3n-3) acid. Polyunsaturated fatty acids had the highest level, ranging from 52.1% to 75.2% (C18:2n-6) and 0.5%–17.3% (C18:3n-3). Total saturated (6.9%–17.4%), monounsaturated (11.7%–28.9%), and polyunsaturated (57.4%–79.9%) fatty acids varied substantially, whereas total unsaturated fatty acids ranged from 70.6% to 91.3%. Considerable variation was observed (P<0.05) within each taxon for these fatty acids, especially α-linolenic acid (C18:3n-3). Fatty acid compositions of the 22 taxa were compared by cluster analysis (UPGMA) and principle component analysis (PCA) based on six major fatty acids. This is the first report on the lipid content and fatty acid composition of achenes of Cirsium taxa growing in different areas of Turkey. Fatty acid profiles, relative proportions and levels of fatty acids can be used as additional biochemical markers in the taxonomy of Cirsium.
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Affiliation(s)
- Melahat Ozcan
- Faculty of Forestry, Department of Forest Engineering, Artvin Coruh University, 08000 Artvin, Turkey
| | - Faik Ahmet Ayaz
- Department of Biology, Karadeniz Technical University, 61080 Trabzon, Turkey
| | - Yesim Ozogul
- Faculty of Fisheries, Department of Seafood Processing Technology, University of Cukurova, 01330 Balcali, Adana, Turkey
| | - Robert Glew
- Department of Biochemistry and Molecular Biology, School of Medicine, University of New Mexico, Albuquerque, NM, USA
| | - Fatih Ozogul
- Faculty of Fisheries, Department of Seafood Processing Technology, University of Cukurova, 01330 Balcali, Adana, Turkey
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Ozogul Y, Kuley E, Ucar Y, Ozogul F. Antimicrobial Impacts of Essential Oils on Food Borne-Pathogens. Recent Pat Food Nutr Agric 2015; 7:53-61. [PMID: 26072990 DOI: 10.2174/2212798407666150615112153] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2015] [Revised: 06/12/2015] [Accepted: 06/13/2015] [Indexed: 06/04/2023]
Abstract
The antimicrobial activity of twelve essential oil (pine oil, eucalyptus, thyme, sage tea, lavender, orange, laurel, lemon, myrtle, lemon, rosemary and juniper) was tested by a disc diffusion method against food borne pathogens (Escherichia coli, Salmonella paratyphi A, Klebsiella pneumoniae, Yersinia enterocolitica, Pseudomonas aeruginosa, Aeromonas hydrophila, Campylobacter jejuni, Enterococcus faecalis, Staphylococcus aureus). The major components in essential oils were monoterpenes hydrocarbons, α-pinene, limonene; monoterpene phenol, carvacrol and oxygenated monoterpenes, camphor, 1,8-cineole, eucalyptol, linalool and linalyl acetate. Although the antimicrobial effect of essential oils varied depending on the chemical composition of the essential oils and specific microorganism tested, majority of the oils exhibited antibacterial activity against one or more strains. The essential oil with the lowest inhibition zones was juniper with the values varied from 1.5 to 6 mm. However, the components of essential oil of thyme and pine oil are highly active against food borne pathogen, generating the largest inhibition zones for both gram negative and positive bacteria (5.25-28.25 mm vs. 12.5-30 mm inhibition zones). These results indicate the possible use of the essential oils on food system as antimicrobial agents against food-borne pathogen. The article also offers some promising patents on applications of essential oils on food industry as antimicrobial agent.
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Affiliation(s)
- Yesim Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, 01330, Balcalı, Adana, Turkey.
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Ozogul F, Kuley E, Ozogul Y. Sterol Content of Fish, Crustacea and Mollusc: Effects of Cooking Methods. International Journal of Food Properties 2014. [DOI: 10.1080/10942912.2014.958770] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Abstract
The demand for high-quality seafood products is constantly growing worldwide. Nevertheless, seafood is susceptible to rapid rancidity mainly due to lipid oxidation and microbiological spoilage. Thus, treatment with antioxidants offers a preservation technique that can prolong the shelf life of seafood. However, because of food safety and health concerns about the use of synthetic antioxidants, there is growing interest in the application of natural antioxidants, mainly plant extracts and compounds, as an alternate means of confronting the problem of lipid oxidation. In this review, up-to-date information and recent discoveries about different naturally occurring antioxidants on the oxidation progress, synthetic antioxidants and their health concerns, health benefits of antioxidants, antioxidants used for seafood, and food safety concerns are addressed. The antibacterial effects of natural antioxidants are also reviewed. Finally, the most effective methods for analyzing a wide range of antioxidants in plants are described.
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Affiliation(s)
- Piotr Kulawik
- Institute of Animal Food Processing, Department of Food Technology, University of Agriculture of Cracow, 31-120 Cracow, Poland
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Gokdogan S, Ozogul Y, Kuley E, Ozogul F, Kacar C, Ucar Y. The influences of natural zeolite (cliptinolite) on ammonia and biogenic amine formation by foodborne pathogen. J Food Sci 2012; 77:M452-7. [PMID: 22860594 DOI: 10.1111/j.1750-3841.2012.02822.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
UNLABELLED The influence of natural zeolite on biogenic amines (BAs) and ammonia (AMN) production by eight common gram negative and positive foodborne pathogens (FBP) were investigated in histidine decarboxylase broth (HDB). Presence of 1% zeolite in the HDB resulted in significantly higher AMN production. Histamine (HIS) production by gram positive bacteria was as low as 0.5 mg/L, whereas Escherichia coli produced 18.96 mg/L of HIS. The use of zeolite also significantly suppressed HIS accumulation by E. coli, Pseudomonas aeruginosa, S. paratyphi A (P < 0.05), although zeolite addition stimulated HIS production by K. pneumonia and Aeromonas hydrophila. The range of tyramine (TYR) production by gram positive bacteria was 1.19 and 4.06 mg/L for Enteroccus faecalis and Listeria monocytogenes respectively. The results of study showed that the effect of zeolite on BAs and AMN production was dependent on bacterial strains, as well as zeolite concentrations used. PRACTICAL APPLICATION Natural zeolites are the main absorptive, low-cost material used in agriculture and industry. Although the effect of zeolite on ammonia formation in some industrial systems is well known, there is limited information regarding the impact of zeolite on biogenic amine (BA) production by foodborne pathogens. The data presented in this article will help us to understand the impact of natural zeolite on BA and ammonia production by eight common foodborne pathogens.
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Affiliation(s)
- Saadet Gokdogan
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
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Kuley E, Ozogul F, Durmus M, Gokdogan S, Kacar C, Ozogul Y, Ucar Y. The impact of applying natural clinoptilolite (zeolite) on the chemical, sensory and microbiological changes of vacuum packed sardine fillets. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03060.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Ayas D, Ozogul Y, Ozogul I, Uçar Y. The effects of season and sex on fat, fatty acids and protein contents of Sepia officinalis in the northeastern Mediterranean Sea. Int J Food Sci Nutr 2011; 63:440-5. [PMID: 22106841 DOI: 10.3109/09637486.2011.634787] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
The effects of season and sex on the fatty acids (FAs) and proximate compositions of the mantle of the mature common cuttlefish were evaluated. The results of the proximate composition showed that the lowest lipid content was obtained from females in winter (0.74%), whereas the highest level of lipid was found in males in autumn (0.94%; p < 0.05). The protein levels of the mantle of the mature male of common cuttlefish were significantly higher (p < 0.05) than those found in female specimens. The FA compositions of each sex for all seasons ranged from 29.4% to 32.5% saturated FAs, 8.7-11.1% monounsaturated FAs and 48.2-54.6% polyunsaturated fatty acids (PUFAs). The proportions of n-3 PUFAs (44.0-50.6%) were higher than n-6 PUFAs (3.4-4.3%) regardless of sex and seasons. The levels of eicosapentaenoic acid in the mature common cuttlefish mantle in spring, autumn and winter were 15.9-17.8%, 16.3-17.2% and 15.7-16.8% while those of docosahexaenoic acid were 32.5-33.0%, 27.5-29.0% and 28.7-31.1%, respectively.
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Affiliation(s)
- Deniz Ayas
- Department of Seafood Processing Technology, Faculty of Fisheries, Mersin University, Mersin, Turkey.
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Ozogul Y, Polat A, Uçak İ, Ozogul F. Seasonal fat and fatty acids variations of seven marine fish species from the Mediterranean Sea. EUR J LIPID SCI TECH 2011. [DOI: 10.1002/ejlt.201000554] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Ozogul Y, Şimşek A, BalIkçI E, Kenar M. The effects of extraction methods on the contents of fatty acids, especially EPA and DHA in marine lipids. Int J Food Sci Nutr 2011; 63:326-31. [DOI: 10.3109/09637486.2011.627844] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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Ayas D, Ozogul Y. The effects of sex and seasonality on the metal levels of different muscle tissues of mature Atlantic blue crabs (Callinectes sapidus) in Mersin Bay, north-eastern mediterranean. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02713.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Kuley E, Ozogul F, Ozogul Y, Akyol I. The function of lactic acid bacteria and brine solutions on biogenic amine formation by foodborne pathogens in trout fillets. Food Chem 2011; 129:1211-6. [PMID: 25212358 DOI: 10.1016/j.foodchem.2011.05.113] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2010] [Revised: 04/11/2011] [Accepted: 05/23/2011] [Indexed: 11/28/2022]
Abstract
The influences of lactic acid bacteria and brine solutions on the biogenic amine formation by Staphylococcus aureus, Escherichia coli, Klebsiella pneumoniae, Enterococus faecalis, Pseudomonas aeruginosa, Listeria monocytogenes, Aeromonas hydrophila and Salmonella paratyphi A in fermented trout fillets were investigated. Fish fillets were divided into four groups, group 1 without any lactic acid bacteria inoculation, group 2 and group 3 with different salt concentration inoculated with lactic acid bacteria and food-borne pathogens, and group 4 inoculated with lactic acid bacteria and food-borne pathogens without a salt solution. The histamine content in trout fillets in group 4 was found to be more than 10mg/100g, while the other groups contained less than 7.5mg/100g. The highest tyramine production was found for group 1 and group 3, ranging from 3 to 18mg/100g. Lactic acid bacteria did not seem to play an important role on biogenic amine production by food borne pathogens, while adding brine solution on fillets has inhibitory effects on some of the biogenic amines.
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Affiliation(s)
- Esmeray Kuley
- Department of Fish Processing Technology, Faculty of Fisheries, Cukurova University, 01330 Balcali, Adana, Turkey.
| | - Fatih Ozogul
- Department of Fish Processing Technology, Faculty of Fisheries, Cukurova University, 01330 Balcali, Adana, Turkey
| | - Yesim Ozogul
- Department of Fish Processing Technology, Faculty of Fisheries, Cukurova University, 01330 Balcali, Adana, Turkey
| | - Ismail Akyol
- Department of Animal Science, Faculty of Agriculture, Sutcu Imam University, Kahramanmaras, Turkey
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Ayas D, Ozogul Y. The Effects of Season and Sex in the Metal Levels of Mature Common Cuttlefish (Sepia officinalis) in Mersin Bay, Northeastern Mediterranean. J Food Sci 2011; 76:T121-4. [DOI: 10.1111/j.1750-3841.2011.02152.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Ozogul Y, Durmuş M, Balıkcı E, Ozogul F, Ayas D, Yazgan H. The effects of the combination of freezing and the use of natural antioxidant technology on the quality of frozen sardine fillets (Sardinella aurita). Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2010.02476.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Parlak E, Disibeyaz S, Oztas E, Cicek B, Ulas M, Ozogul Y, Ozdemir E, Olcer T, Sasmaz N, Sahin B. Endoscopic treatment of biliary disorders in patients with Roux-en-Y hepaticojejunostomy via a permanent access loop. Endoscopy 2011; 43:73-6. [PMID: 21108177 DOI: 10.1055/s-0030-1255957] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
The management of biliary disorders in patients with Roux-en-Y hepaticojejunostomy anastomosis is challenging and remains controversial. Our aim is to share our experiences of endoscopic treatment via a permanent access loop in 5 patients. Endoscopic treatment via a permanent access loop is an invaluable procedure for the management of stenotic hepaticojejunostomy anastomosis, anastomotic leakage, and hepatolithiasis. It may even be life-saving for some patients.
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Affiliation(s)
- E Parlak
- Department of Gastroenterology, Turkiye Yuksek Ihtisas Training and Research Hospital, Ankara, Turkey
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Ozogul Y, Ayas D, Yazgan H, Ozogul F, Boga EK, Ozyurt G. The capability of rosemary extract in preventing oxidation of fish lipid. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02326.x] [Citation(s) in RCA: 59] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Ozogul Y, Ozogul F, Kuley E. Effects of combining of smoking and marinating on the shelf life of anchovy stored at 4°C. Food Sci Biotechnol 2010. [DOI: 10.1007/s10068-010-0010-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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Abstract
Proximate analysis and the fatty acid profile of brown algae (Stypopodium schimperii) and red algae (Spyridia filamentosa, Acanthophora nayadiformis and Halymenia floresii) were investigated. The highest protein content was obtained from H. floresii (3.05% on a dry weight basis) whereas the lowest protein content was obtained from S. schimperii (1.12% dry weight). The lipid content of macro algae ranged from 1.10% for S. filamentosa to 11.53% dry weight for S. schimperii. The ash content of all algae species were found to be high (17.98-27.15%) on a dry weight basis. The fatty acid compositions of macro algae species were in the range 29.92-68.93% saturated, 17.88-39.23% monounsaturated and 6.0-17.57% polyunsaturated acids. Among them, those occurring in the highest proportions were palmitic acid (C16:0, 28.36-64.67%), myristoleic acid (C14:1, 5.54-6.7%), palmitoleic acid (C16:1, 3.33-19.51%), oleic acid (C18:1n9 cis, 6.62-13.92%), linoleic acid (C18:2n6, 1.03-4.65%), arachidonic acid (C20:4n6, 1.2-6.9%), and cis-5,8,11,14,17-eicosapentaenoic acid (C20:5n3, 1.07-9.89%). According to results obtained from this study, these macro algae species can be regarded as a potential source for food or the neutraceutical industry.
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Affiliation(s)
- Sevim Polat
- Department of Basic Sciences, Faculty of Fisheries, University of Cukurova, Adana, Turkey
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Ozogul Y, Duysak O, Ozogul F, Özkütük AS, Türeli C. Seasonal effects in the nutritional quality of the body structural tissue of cephalopods. Food Chem 2008; 108:847-52. [DOI: 10.1016/j.foodchem.2007.11.048] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2007] [Revised: 10/16/2007] [Accepted: 11/21/2007] [Indexed: 10/22/2022]
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Yol S, Bostanci EB, Ozogul Y, Zengin NI, Ozel U, Bilgihan A, Akoglu M. Effect of carbon dioxide pneumoperitoneum on the severity of acute pancreatitis: An experimental study in rats. Surg Endosc 2004; 18:1747-51. [PMID: 15809782 DOI: 10.1007/s00464-004-9099-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2004] [Accepted: 06/21/2004] [Indexed: 10/26/2022]
Abstract
BACKGROUND In the management of mild acute biliary pancreatitis, it is generally recommended to perform laparoscopic cholecystectomy after the subsidence of the attack during the same hospital admission. The effect of laparoscopy on abdominal organs has been widely investigated but not in acute pancreatitis. This study used an animal model of mild acute pancreatitis to examine the effects of CO(2) pneumoperitoneum on acute pancreatitis in rats. METHODS Mild acute pancreatitis was induced in 30 male Sprague-Dawley rats by surgical ligation of the biliopancreatic duct. After 2 days, animals were assigned to three groups: sham operation (animals were anesthetized for 30 min without undergoing laparotomy), CO(2) pneumoperitoneum (applied for 30 min at a pressure of 12 mmHg), and laparotomy (performed for 30 min, and then the abdomen was closed). Two hours after the surgical procedures, animals were killed and levels of lactate dehydrogenase, aspartate aminotransferase, glucose, urea, hematocrit, and leukocyte count among Ranson's criteria and levels of amylase, lipase, and total bilirubin were measured to determine the severity of acute pancreatitis. Histopathologic examination of the pancreas was done, and malondialdehyde and glutathione levels of the pancreas and lung were determined. RESULTS The only significant differences between the groups were in lactate dehydrogenase and aspartate aminotransferase levels, which were significantly higher in the pneumoperitoneum group compared to the sham operation group. CONCLUSION CO(2) pneumoperitoneum for 30 min at a pressure of 12 mmHg did not affect the severity of acute pancreatitis induced by ligation of the biliopancreatic duct in rats.
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Affiliation(s)
- S Yol
- Department of Gastrointestinal Surgery, Turkiye Yuksek Ihtisas Hospital, Ankara, Turkey.
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Abstract
BACKGROUND D3 dissection is accepted as having higher rates of mortality and morbidity than D2 dissection. In this study, we aimed to evaluate the mortality and morbidity rates of D3 dissection in our department and to compare these with mortality and morbidity after D2 dissection. PATIENTS AND METHODS All patients who underwent radical gastric resection with lymph node dissection for gastric adenocarcinoma between June 1999 and June 2002 were evaluated. Clinicopathologic features of the tumour, the resection and lymphadenectomy, the postoperative mortality and morbidity were analysed. RESULTS There were 359 patients admitted for the treatment of gastric cancer. One hundred twenty four underwent palliative resection and 134 underwent resection with curative intent. Of 34/134 patients, underwent gastric resection with D3 dissection, and 100 underwent D2 dissection. The overall operative mortality rate of D2 and D3 dissections was 1 and 8.8%, respectively (p<0.05). The relaparotomy rate was almost doubled in D3 dissection group (11.8% vs. 6%) but this difference was not statistically significant. D3 dissection was also associated with an increase in morbidity (35.3% vs. 10%, p<0.05). CONCLUSIONS This study indicates that D3 dissection can be performed with reasonable safety. It may be a useful alternative procedure in advanced cases for which additional risks of surgical morbidity and mortality are felt to be outweighed by potential benefits to patients.
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Affiliation(s)
- E B Bostanci
- Department of Gastrointestinal Surgery, Turkiye Yuksek Ihtisas Hospital, Ankara, Turkey.
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