Sürdürülebilir Kalkınma Amaçları

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Yazarlar

• Erecevit, Pinar(1)
• Kirbag, Sevda(1)
• Kizil, Mevlude(1)
• Macit, Arife(1)
• Sancak, Banu(1)
• Sevim, Sumeyra(1)
• Yilmaz, Okkes(1)

• MakaleAçık Erişim2026Scopus SJRQ2/r/munzur/1414
  Impact 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.

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• MakaleAçık Erişim2013Scopus SJRQ3/r/munzur/4059
  Determination of phytochemical characteristics of the extract of Zea mays with Saccharomyces boulardii

  Erecevit, Pinar; Kirbag, Sevda; Yilmaz, Okkes

  Fatty acid, vitamin, phytosterol, flavonoid, and resveratrol contents and antimicrobial activities of Zea mays L. (corn) extracts treated with Saccharomyces boulardii were determined and compared. The total fatty acid, vitamin, and phytosterol contents in corn extract were at certain levels. It was detected that total fatty acid levels and vitamin contents of corn extracts prepared with Saccharomyces boulardii increased; however, flavonoid contents decreased at different rates. In addition to this, it was observed that naringin, resveratrol, and myricetin flavonoids were present in the extracts that contained S. boulardii. In the study, it was noticed that Z. mays L. (corn) had antioxidant and antimicrobial activities at different rates. It was observed that S. boulardii developing in extracts obtained from plants affected bioactive compounds at different rates.

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