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- MakaleYalnız künye2025Scopus SJRQ1Naringenin Attenuates Testicular Toxicity and Apoptosis in Rats Chronically Exposed to Mercury Chloride
Kahramanoğullari, Merve; Erişir, Mine; Yaman, Mine; Kaya, Şeyma Özer; Ak, Tuba Parlak
Mercury is an industrial toxin with detrimental effects on the reproductive system. This study explored the impact of naringenin (NAR) on testicular toxicity and apoptosis in rats chronically exposed to mercury chloride (MC). The research involved 41 adult male Wistar-Albino rats aged about 2.5 months, which were allocated into 5 groups: group 1 was a control group, group 2 received 100mg/kg of NAR, group 3 was exposed to MC, group 4 received both MC and 50mg/kg of NAR, and group 5 received both MC and 100mg/kg of NAR. For the treatments, the control group took 1mL/kg saline via intraperitoneal (ip) injection and 1mL/kg corn oil via gavage. MC was administered at 0.4mg/kg/day to the MC groups via ip, and NAR was delivered in corn oil at 50 and 100mg/kg/day to the respective NAR groups via gavage. All treatments were performed over a period of 20 days, with MC administration starting 1 hour after NAR administration. The irregularity and loss in spermatogenic cell organization, degeneration and vacuolization in tubules, edema, and congestion in interstitial areas of the testicular tissue of the MC group were alleviated by NAR administration. In addition, the increase in Caspase 3, iNOS, and eNOS immunoreactivities of the MC group were alleviated by NAR administration. In conclusion, it was found that NAR had protective and therapeutic effects against oxidative damage, histopathological changes, apoptosis, and altered spermatological parameters resulting from MC exposure in the testis, and 100mg/kg NAR provided positive effects on altered histopathological analysis, spermatological parameters, and apoptosis.
AtıfScopus1WoS1
İncele - MakaleYalnız künye2017Scopus SJRQ2Seasonal prevalence of Escherichia coli O157:H7, Listeria spp. and Salmonella spp. in fermented sausages, sosis and salami in eastern Turkey
Ozbey, Gokben; Ozbey, Ulku; Kok, Filiz
The goal of our study was to characterize the proportions and seasonal prevalence of Escherichia coli (E. coli) O157:H7, Listeria spp. and Salmonella spp. in fermented sausages, sosis and salami. A total of 192 samples consisting of sausage (n=96), sosis (n=48) and salami (n=48) purchased from different butcher shops and markets in the Elazig Province of eastern Turkey for one year duration were processed and tested by culture and polymerase chain reaction (PCR) for the presence of E. coli O157:H7, Listeria spp. and Salmonella spp. L. innocua was found to be the most predominant Listeria spp. in fermented sausages and sosis whereas, L. monocytogenes (1.04%) and Salmonella spp. (1.04%) were detected at much lower prevalence in fermented sausage. No L. monocytogenes and Salmonella spp. were determined in salami samples. In addition, no Salmonella spp. was detected in sosis samples. L. welshimeri (12.5%) was observed most frequently on salami samples. No E. coli O157:H7 was isolated in any samples of fermented sausage, sosis and salami. Seasonal prevalence of Listeria spp. in fermented sausages, sosis and salami was highest in July, with no L. monocytogenes and Salmonella spp. being isolated during autumn, winter and spring months of the year. Although the proportion of L. monocytogenes in fermented sausages and sosis is much lower in the current study, the presence of L. monocytogenes in these samples in the Elazig Province of eastern Turkey could still present a major public health threat.
AtıfScopus3İncele - DergiPakistan Veterinary Journal