Sürdürülebilir Kalkınma Amaçları
Yazarlar
- Can, Erkan(2)
- Kayim, Murathan(2)
- Aksu, Onder(1)
- Benzer, Fulya(1)
- Can, Safak Seyhaneyildiz(1)
- Dikici, A.(1)
- Erdamar, Husamettin(1)
- Erisir, Mine(1)
- Kayis, Sevki(1)
- Kizak, Volkan(1)
- Kocabas, Mehmet(1)
- Kurtoglu, Ilker Zeki(1)
- Kutluyer, Filiz(1)
- Köse, Ozay(1)
- Sonay, Fatma Delihasan(1)
- Yesillik, S.(1)
- Yigitoglu, M. Ramazan(1)
- Yildirim, N.(1)
- Yildiz, A.(1)
- Çelik, Huseyin Tugrul(1)
Yayınlar
- MakaleAçık Erişim2014Scopus SJRQ3EFFECT OF DIETARY KEFIR ON THE DIGESTIVE AND LIVER ENZYMES ACTIVITIES AND GLUCOSE LEVEL OF CORUH TROUT, SALMO CORUHENSIS (ACTINOPTERYGII: SALMONIFORMES: SALMONIDAE)
Can, Safak Seyhaneyildiz; Kutluyer, Filiz; Can, Erkan; Kayis, Sevki; Sonay, Fatma Delihasan; Köse, Ozay; Aksu, Onder; Erdamar, Husamettin; Yigitoglu, M. Ramazan; Kayim, Murathan
The probiotics are very important for aquaculture because of their role in enhancing the fish health status, improving disease resistance, growth performance, and body composition, reducing malformations, improving gut morphology and the overall microbial balance. The objective of the presently reported study was to investigate effects of kefir as a probiotic product on the digestive and hepatic enzyme activities, as well as glucose level of Coruh trout, Salmo coruhensis Turan, Kottelat et Engin, 2010. The experiment was performed with four treatments: control group (no kefir), D1, D2, and D3 (kefir-supplemented diet: 10, 20, and 40 g . kg(-1) fish body mass, respectively). The activity of: alanine aminotransferase (ALT), aspartate aminotranferase (AST), lactate dehydrogenase (LDH), lipase, amylase-as well as the glucose levels were determined after 4 months. The results indicated that glucose levels (P < 0.05) and digestive enzymes (lipase and amylase) in the blood serum decreased in fish fed diets containing kefir (P > 0.05). On the contrary, the activity of liver enzymes (ALT, AST, and LDH) increased insignificantly (P > 0.05). In conclusion, digestive and liver enzyme activities were affected by quantitative changes in dietary kefir insignificantly but further research is needed to establish whether the liver and digestive enzyme physiology of Coruh trout can be affected by kefir-supplemented diets in a long-term trial.
AtıfWoS6OpenAlex12
İncele - MakaleAçık Erişim2012Scopus SJRQ3The Effects of Different Dosage of Kefir with Different Durations on Growth Performances and Antioxidant System in the Blood and Liver Tissues of Coruh Trout (Salmo coruhensis)
Can, Erkan; Kurtoglu, Ilker Zeki; Benzer, Fulya; Erisir, Mine; Kocabas, Mehmet; Kizak, Volkan; Kayim, Murathan; Çelik, Huseyin Tugrul
The objective of the present work is to examine the effects of different doses (0, 10, 20 and 40 g kg(-1) fish diet mass) of kefir on growth performance and oxidant-antioxidant status in the blood and liver tissues of Coruh trout, Salmo coruhensis, in different periods (2 and 3 months). In this study, survival was more than 88.3%, and irrespective of dietary kefir levels at the end of the study. There were no significant differences in SGR (Specific growth rate), FCR (Feed conservation rate), CF (Condition factor) among fish fed diets with 0, 10, 20 and 40 g kg(-1) kefir, however, these growth values were significantly different in terms of durations between 2-month and 3-month treatment (P<0.05). Our results indicated that TAS (Total Antioxidant Status) and TOS (Total Oxidant Status) in blood tissues reduced with kefir treatment at the end of third month (P<0.05). Malondialdehyde (MDA) levels in liver decreased in all groups compared with control group and a considerable extent decrease was observed in 40 g dose of kefir treatment at the end of third month. The data obtained from this experiment indicated that the same dose of kefir was more effective at the end of 3-month treatment than 2-month treatment (P<0.001). Although there was no statistical difference among groups, an increase in the glutathione peroxidase (GSH-Px) enzyme activity was observed in all groups compared to control groups. While catalase (CAT) activity decreased in all groups compared to control group at the end of second month (P<0.01), the decrease was insignificant level at the end of third month. In glutathione (GSH) levels, statistical differences were no observed in all groups compared to the control group with 2-month treatment while there were significant increases with 3-month treatment (P<0.001). It was concluded that kefir could play an antioxidant role and its effectiveness depended on dosage and time of application in Coruh trout, S. coruhensis.
AtıfWoS15OpenAlex15İncele - MakaleYalnız künye2011Scopus SJRQ2Antibacterial Effects of Some Fermented Commercial and Homemade Dairy Products and 0.9% Lactic Acid against Selected Foodborne Pathogens
Yesillik, S.; Yildirim, N.; Dikici, A.; Yildiz, A.
In this study, the antibacterial effects of homemade yoghurt, commercial yoghurt, commercial kefir and probiotic yoghurt on viability of Salmonella typhimurium (ATCC 14028), Escherichia coli (ATCC 25922), Pseudomonas aeruginosa (ATCC 27853) and Staphylococcus aureus (ATCC 25923) was investigated by using disc diffusion method. Antibaterial effects of the samples were tested at 24, 48 h and the 7 day intervals. Homemade yoghurt showed the maximum antibacterial effect against the pathogens. It was determined that the most sensitive pathogenic bacteria to dairy products were Salmonella typhimurium whereas the least sensitive pathogen was Pseudomonas aeruginosa. Comparing to the antimicrobial effect of 0.9% lactic acid which was used as positive control, our results concluded that the bacteria found in fermented dairy products have an antibacterial activity and this activity is not caused by only lactic acid.
AtıfWoS23OpenAlex38İncele