Sürdürülebilir Kalkınma Amaçları
Yayınlar
- MakaleAçık Erişim2026Scopus SJRQ2Impact of probiotics and β-glucan on the detoxification and gastrointestinal bioaccessibility of aflatoxin B1 in a cereal-based fermented beverage (boza)
Macit, Arife; Sevim, Sumeyra; Sancak, Banu; Kizil, Mevlude
The aim of this study was to investigate the effects of Lactobacillus leichmannii as a probiotic bacteria, Saccharomyces boulardii as a yeast, and β-glucan as a prebiotic on the binding ability of aflatoxin B1 (AFB1) and its bioaccessibility in a cereal-based fermented beverage. For this purpose, nine study groups with their combinations were formed. The amount of unbound AFB1 was determined by high performance liquid chromatography (HPLC) after incubation and during the stomach, small intestine, and colon stages using an in vitro digestion model. After incubation, the highest percentage of AFB1 binding (27.79%) was obtained with S. boulardii. The lowest bioaccessibility was observed with L. leichmannii + S. boulardii at the stomach stage (41%), L. leichmannii + β-glucan at the small intestine stage (52%), and L. leichmannii + S. boulardii + β-glucan at the colon stage (35%). These findings suggest that probiotics and prebiotics reduce aflatoxin bioaccessibility, thereby limiting gastrointestinal absorption.
- MakaleAçık Erişim2026Scopus SJRQ1Dietary exposure and health risk assessment of fumonisins through the consumption of maize and maize-based gluten-free products in individuals with celiac disease
Tuyben, Eylem Ezgi; Sevim, Sumeyra; Macit, Arife; Kizil, Mevlude
Introduction: Individuals with celiac disease (CD) must adhere to a gluten-free diet (GFD) and are therefore at high risk of fumonisin exposure due to their high consumption of maize and maize-based products. This study aimed to determine the concentrations of fumonisins (FB1, FB2, and FB3) in packaged gluten-free (GF) maize and maizebased products sold in Turkey and to assess dietary exposure and health risks in adults with CD using a probabilistic approach. Methods: Fumonisin concentrations of 51 GF products were analyzed by Enzyme-Linked Immonosorbent Assay (ELISA) and daily food consumption data were collected from 67 individuals with CD through a food frequency questionnaire. Exposure was estimated using Estimated Daily Intake (EDI) values and probabilistic risk assessment with Monte Carlo simulation. Results: The highest fumonisins concentrations were detected in the pasta/rice/bulgur group, while the flour/starch group was the food group contributed most to total fumonisins exposure due to higher consumption. Although the average EDI values were below the Tolerable Daily Intake (TDI; 1 μg/kg bw/day) set by European Food Safety Authority’s (EFSA) and Provisional maximum tolerable daily intakes (PMTDI; 2 μg/kg bw/day) established by Joint Expert Committee on Food Additives’s (JECFA) values, individuals at the 95th percentile approached 132.88–167.89% of the PMTDI value in the flour/starch group and 79.00–82.38% in the pasta/rice/bulgur group. Discussion: These findings highlight the need for continuous monitoring and stricter regulatory oversight and dietary guidance to protect vulnerable populations.
- MakaleAçık Erişim2026Scopus SJRQ1Influence of apple pomace and asparaginase on acrylamide levels in cookies and behavior during simulated gastric digestion: risk assessment perspectives
Sevim, Sumeyra; Macit, Arife; Farıa, Miguel A.; Viegas, Olga; Cunha, Sara C.; Kizil, Mevlude; Ferreira, Isabel M.P.L.V.O.
Cookies are widely consumed baked products; however, their contribution to dietary acrylamide (ACR) intake raises increasing health concerns. This study investigated the effects of apple pomace addition and asparaginase treatment on ACR levels in cookies, the fate of ACR during simulated gastric digestion using the INFOGEST semi-dynamic model, and the associated health risks of ACR exposure from cookie consumption. Risk assessment was conducted for adults (18–65 years) and children (3–10 years) using Monte Carlo simulation. Three formulations were evaluated: a control cookie, a cookie in which wheat flour was partially replaced with apple pomace, and a cookie containing asparaginase. Cookies formulated with apple pomace contained significantly lower ACR levels than the control (132 ± 8 μg/kg vs. 215 ± 11 μg/kg; p < 0.05), although the reduction was less pronounced than in cookies containing asparaginase (65 ± 14 μg/kg). During gastric digestion, ACR exhibited formulation-dependent release kinetics. Nevertheless, the total ACR released at the end of digestion was similar for control and pomace cookies, likely due to additional ACR formation in the stomach, despite differences in release patterns throughout digestion. Margin of Exposure (MOE) values for children remained well below 10,000, indicating a potential carcinogenic risk, although reductions of up to 59% were observed for control and pomace cookies after digestion. Target Hazard Quotient (THQ) values showed a slight increase after digestion in both age groups but remained below 1, suggesting no concern for chronic toxicity. Control cookies indicated a potential carcinogenic risk for children (ILCR = 1.56 × 10−4), whereas pomace and asparaginase formulations reduced this risk (ILCR = 9.59 × 10−5 and 4.72 × 10−5, respectively). However, simulated gastric digestion increased ILCR values for both control and pomace cookies (2.24 × 10−4 and 2.33 × 10−4, respectively). These findings indicate that dietary exposure to ACR cannot be assessed solely based on its concentration in food, and that digestive kinetics should be incorporated into health risk assessment.
- MakaleYalnız künye2025Scopus SJRQ1Momordica charantia L. Extract as a Potential Inhibitor of Heterocyclic Aromatic Amine Formation in Pan-fried Meatballs
Gumus, Damla; Macit, Arife; Guzel, Bengu; Tengilimoglu-Metin, M. Merve; Kizil, Mevlude
The primary objective of this study was to examine the effect of Momordica charantia L. extract (MCE) on the generation of heterocyclic aromatic amines (HAAs) in meatball samples. Meatballs were prepared with varying usage rates of MCE (0%, 0.5%, and 1%) and pan-fried at 150 °C, 200 °C, and 250 °C for a total cooking duration of 10 min. The samples were analyzed for proximate composition, pH, cooking loss, and HAA levels. Results indicated that increased cooking temperatures led to higher total HAAs, with specific types and quantities of HAAs varying according to both cooking temperature and MCE concentration. The total HAA content in the meatball samples ranged from 0.81 ng/g and 10.75 ng/g. Specifically, the total HAAs were 1.29 ± 0.38 ng/g, 3.40 ± 1.52 ng/g, and 7.60 ± 2.48 ng/g in meatballs cooked at 150 °C, 200 °C, and 250 °C, respectively (p < 0.05). The addition of MCE at different concentrations reduced the generation of total HAAs, with 0.5% MCE showing the highest inhibitory effect, reducing total HAAs by 30.8%. These findings underscore the significance of considering cooking conditions, including temperature and usage rate, when incorporating antioxidant compounds into meat products.
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İncele - MakaleAçık Erişim2025Scopus SJRQ1Validation and adaptation of a Turkish version of the dietarian identity questionnaire
Gumus, Damla; Macit, Arife; Demirci, Senol; Kizil, Mevlude
Dietarian identity reflects an individual’s cognitive, emotional, and behavioral orientation toward the consumption or avoidance of animal-based foods, including red meat, poultry, fish, eggs, and dairy. This study aimed to adapt and validate the Dietarian Identity Questionnaire (DIQ) for Turkish-speaking populations by establishing its cultural and linguistic suitability and examining dietarian identity profiles among different dietary patterns. The DIQ was adapted into Turkish and administered via a webbased survey to 487 Turkish-speaking adults (Mean age=28.9±10.7 years; 34.7% male, 64.1% female, and 1.2% non-binary). Participants were categorized as omnivores, vegetarians, or vegans based on self-reported dietary exclusions. Structural validity was assessed using Confirmatory Factor Analysis, while internal consistency, composite reliability, and convergent and discriminant validity were evaluated through Cronbach’s alpha and average variance extracted. Group differences across dietary identity profiles were examined using ANOVA, and interrelationships among the DIQ-Turkish (DIQ-T) subscales were explored through Pearson correlation analysis. The results indicated that the eight-factor DIQ-T demonstrated a strong model fit (χ2 (465) =1841.45, p<0.001, CFI=0.924, TLI=0.914, RMSEA=0.078, SRMR=0.050), confirming its structural validity. Reliability analysis indicated high internal consistency across all subscales, and significant differences were observed between omnivores and vegan/vegetarian groups across multiple dimensions (p<0.001), highlighting distinct psychological and motivational patterns associated with dietarian identity. These findings support DIQ-T as a valid and reliable instrument for assessing dietarian identity, providing a valuable tool for researchers and health professionals investigating dietary behaviors and their potential implications for public health and nutrition interventions.
- MakaleYalnız künye2024Scopus SJRQ3Ochratoxin a levels in Turkish coffee: a probabilistic health risk assessment via Monte Carlo simulation
Sevim, Sumeyra; Macit, Arife; Kizil, Mevlude
Throughout history, Turkish coffee has been the most widely consumed type of coffee in Turkey. Therefore, the goal of this study was to determine the amount of ochratoxin A (OTA) present in Turkish coffee and to analyze any potential health hazards. A total of 41 Turkish coffees were collected and analyzed for OTA activity using a competitive enzyme immunoassay (ELISA). Furthermore, dietary exposure and health risk assessments for the Turkish population were calculated based on analytical results and coffee consumption data from the Turkish Nutrition and Health Survey 2019 (TNHS-2019) in three age categories (15–18, 19–64, and 65 + years). Nine of the samples contained more than 2.5 μg/kg OTA, with an average of 5.24 μg/kg. The OTA concentration in 3 samples exceeded the permissible maximum limit (5 μg/kg) established by Turkish legislation, and the mean concentration was 8.41 μg/kg. A margin of exposure (MOE) approach was used for risk characterization, considering both non-neoplastic and neoplastic consequences. There were no concerns about health risks because MOEs were more than 10,000 for all categories. Although the levels of OTA analyzed in Turkish coffee did not pose a risk to individuals in the three age categories, emphasis should be placed on minimizing and controlling OTA concentrations in Turkish coffee. Additionally, it is also necessary to consider other food sources that could contribute to OTA exposure.
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