Sürdürülebilir Kalkınma Amaçları
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- 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 Erişim2024Scopus SJRQ3Synthesis and characterization of chitosan-based pH-sensitive biofilm: An experimental design approach for release of vitamin B12
Onal, Ali; Demir, Hulya; Ince, Olcay Kaplan; Ince, Muharrem
Hydrogels because of their unique potentials, such as highwater content and hydrophilicity, are of interest for the controlled release of drug molecules. In the present study, a biofilm was produced using chitosan, a natural polymer. Characterization analyses of the synthesized biofilm were performed using Fourier-transform infrared spectroscopy (FT-IR), thermogravimetric analysis-differential thermal analysis, x-ray diffraction, and scanning electron microscopy-energy dispersive x-ray spectrometry. The analysis results of the film before loading were compared to the analysis made after adding vitamin B12 to the film. The release percentage of vitamin B12 was investigated by using ultraviolet-visible spectrophotometery. The FT-IR bands of vitamin B12 were in the range of 2,800-3,500 cm-1 and 1,000 cm-1-1,750 cm-1. When pH increased from 3 to 7, release of vitamin B12 from the biopolymer increased up to pH 5. While examining the release potential, parameters, such as pH, initial concentration of vitamin B12, release time, and solution volume, were optimized by using response surface methodology. It was determined that with the increase in release time and the initial concentration, pH contributed positively to the release of vitamin B12. The following conditions were determined for release of vitamin B12 from the biofilm: pH: 4.2, initial concentration of vitamin B12: 54.0 mg L-1, the release time: 117 min, and volume of solution: 2.1 mL. The analysis of variance results showed that the determination coefficients for the use of synthesized biofilm in vitamin B12 release were high and R2 =0.9704.
AtıfScopus9WoS9OpenAlex10
İncele - MakaleAçık Erişim2023Scopus SJRQ3Effects of rosehip sauce on chemical, oxidative and sensorial quality of marinated anchovy (Engraulis Encrasicolus Linnaeus, 1758)
Kaya, Gülderen Kurt; Çoban, Özlem Emir; Bilici, Reşit
Marinated anchovies are of economic importance in Turkey. However, natural antioxidants affecting quality of marinated anchovies are rarely addressed. The purpose of this study is to compare olive oil and rosehip sauce as fillers in anchovy marinades. The study investigated the effects of rosehip sauce on the quality of marinated anchovies stored at 4°C. Anchovy were marinated with 4% acetic acid and 12% NaCl, put into plastic jars, filled with either olive oil or rosehip sauce and stored at 4°C. Changes in sensory attributes were determined during the process, and the following chemical parameters were monitored: total phenolic content (mg/100 g GAE), total volatile basic nitrogen (mg/100 g), pH, peroxide value (meq/kg) and thiobarbituric acid (mg MDA/kg). Values of total volatile basic nitrogen (TVB-N), peroxide value (PV) and thiobarbituric acid (TBA) increased during the storage. Higher values of TVB-N, TBA and PV were found in samples with olive oil than those with rosehip sauce. Samples with rosehip sauce demonstrated better oxidative stability. Rosehip sauce samples had higher appearance, odor, color and texture scores than olive oil samples.
AtıfScopus18WoS17OpenAlex15İncele - DergiItalian Journal of Food Science