Isolation and identification of lactic acid bacteria and yeasts from pickles and olives and determination of some properties of the isolates obtained.

Determination of some physicochemical and microbiological properties, antioxidant and antimicrobial activities, and mineral content of coriander leaf-added yogurts during storage

Identification of lactic acid bacteria that can be used in pickle fermentation and selection of suitable strains for probiotic pickle production

A Comparative Study on the Bioactivity and Mineral Content of Different Grapevine (Vitis vinifera L.) Leaves Cultivated in Türkiye

Qualitative and quantitative determination of bioactive properties of extracts from different fruit parts of black rosehip (Rosa pimpinellifolia L.); Investigation of potential use in food and pharmaceutical fields

Since ancient times, plants have been the source of beneficial compounds for human health. Despite the development of technology, they continue to provide the majority of the raw materials for today's medicine. Studies demonstrating the beneficial effects of bioactive compounds derived from plant extracts on human health have led to the expansion of the range of commercialized plant products. Bioactive compounds are being evaluated as antioxidants, antimicrobials, and therapeutic agents in the food and pharmaceutical industries. Consumer resistance to synthetic additives has driven the food industry to use natural resources, and the number of studies on this topic has increased. Phytochemicals have received much attention in the pharmaceutical field due to their enzyme inhibiting activities. Plant materials, which are rich sources of secondary metabolites, have been used as active drug ingredients for the treatment of many diseases due to their enzyme inhibition abilities. Herein, we aim to reveal the bioactivity and the chemical composition responsible for this activity of black rosehip (Rosa pimpinellifolia L.), which grows naturally in the Eastern Black Sea region. Within the scope of the project, the fruit of black rosehip, which has a high commercial potential, will be divided into parts (seed, fleshy part, and whole fruit), and the components present in each part will be extracted by solid-liquid extraction. Qualitative and quantitative determination of bioactive properties (phenolic profile, triterpene content, antimicrobial activity, enzyme inhibition activity) of extracts will be carried out. Each extract will be subjected to phenolic profile determination by LC-MS/MS; triterpene content analysis by GC-MS. The acetylcholinesterase and butyrylcholinesterase inhibition activities of the extract will be tested by the Ellman method. Inhibition of tyrosinase, urease, collagenase, and elastase enzyme activities will be determined by spectrophotometric methods. The antihypertensive activity (angiotensin-converting enzyme, ACE) of extracts will be determined by HPLC-UV. The antimicrobial activity of each extract will be determined using disk diffusion and broth microdilution methods. The main chemical compounds responsible for the obtained bioactivities will be qualitatively determined by bioautography. With the proposed project, the triterpene content of this fruit, the enzyme (7 different) inhibition activity, and the identification of the components responsible for the obtained bioactivity will be revealed for the first time in the literature. Additionally, the relationship between the phenolic profile of different fractions of the fruit and in vitro enzyme activities will be examined using the Pearson correlation and principal component analysis (PCA).

Characterization of free and capsular exopolysaccharides extracted from Lactic Acid Bacteria strains, investigation of the effect of chemical composition on bioactivity, and their applications in food model systems as food additives

Food additives are natural or synthetic substances that are used to process raw materials into safe, stable, high-quality products and have become a necessity in the food industry. Research for the discovery of new food additives that can take place in industry has increased, and the production of consumer-accepted natural food additives has come into prominence. Due to their physicochemical properties, microbial exopolysaccharides (EPS) are used as food additives. EPS produced by Lactic Acid Bacteria (LAB) has been the focus of interest with their superior rheological properties, bioactivity, and potential to be used in food and pharmaceutical fields. Bacterial polysaccharides are divided into two groups: free EPS (fEPS) released into the extracellular environment and capsular EPS (cEPS) attached to the cell surface. While most of the studies have focused on fEPS, a limited number of studies have been found in the literature revealing the effectiveness of cEPS. To fill the gap in the literature, it is important to compare the structural and physicochemical properties of these EPS types with their bioactivity. There are many studies in which different stress factors have been tested to reach the maximum production yield of EPS. However, there are a limited number of studies investigating the changes in the chemical structure of EPS synthesized by a strain in the presence of stress factors and the effects of these changes on bioactivity. The relationship between the complex structure of EPS and functionality is a subject that needs to be clarified. EPS studies are kept up-to-date to discover and define new EPS species with superior properties and to illuminate the relationship between structure and bioactivity. In this project, EPS-producing LAB strains will be isolated from foods obtained from different locations. To determine phenotypic characteristics of the isolates, cell morphology, catalase, and Gram characteristics will be examined. EPS-producing LAB strains will be determined by the detection of ropy colonies, ruthenium red staining, and viscosity control using EPS selective broth. After extraction of crude sEPS and kEPS, emulsifying, rheological properties, and bioactivity of EPS will be determined. Antioxidant activities using ABTS, DPPH, FRAP methods; antimicrobial activities using disk diffusion and broth microdilution methods; antibiofilm activities, enzyme inhibition activity, and prebiotic effects will be determined. The EPS producing-strain will be identified using molecular genetic methods. The changes in the composition and bioactivity of EPS produced under different stress conditions will be examined by selecting the strain producing EPS with the broadest activity. This will contribute to the elucidation of the relationships between the EPS modification abilities of the strains and environmental factors as well as the relationship between structure and bioactivity. Chromatographic methods will be used to determine molecular weight and monosaccharide composition of bioactive EPS. Determination of surface morphologies will be carried out by SEM-Mapping. Structural characterization of EPS will be carried out by elemental analysis, XRD, TG-DTA, FTIR, and NMR spectroscopy. The main goal of our project is to obtain a versatile and reliable new product showing the potential for innovative food additives. In line with the data to be obtained under in vitro conditions, the potential of selected EPS to function as additives will be examined in cream, yogurt, and minced meat model systems. Both the effectiveness of EPS and its combination with synthetic and natural additives will be tested, the potential synergistic effects on bioactivity and rheological properties will be revealed. As a result of the use of EPS as alternatives to synthetic additives and/or combined with them, both the potential of these additives to be used below the legally determined concentrations and to increase the effects

Use of some exopolysaccharides with antagonist yeast in edible film coating and its effect on aflatoxin growth in dried foods

Evaluation of the effect of active essential oil components added to pickled-based marinade on beef stored under vacuum packaging: Insight into physicochemical and microbiological quality

This project aimed to evaluate the effects of the addition of active essential oil components (linalool and/or eugenol) to a pickle-based marinade on controlling spoilage and extending the shelf life of fresh beef stored under vacuum packaging at 4 °C.

Determination of phenolic acid profiles by HPLC in lacto‐fermented fruits and vegetables (pickle): Effect of pulp and juice portions

Antioxidant activity, total polyphenol content (TPC) and phenolic acid profile of 30 kinds of lacto-fermented fruits and vegetables (pickle) were investigated in the present study. Pulp and juice portions of samples were separately examined and compared for all analysis. Phenolic acid profile of pickle samples was investigated using 9 phenolic acid standards by high-performance liquid chromatography.

Extraction of essential oils from 7 different plants growing in Gumushane region, investigation of chemical composition, antimicrobial and antioxidant properties

Aspergillus parasiticus küf suşu ile aşılanan kömelerde farklı depolama şartlarında aflatoksin oluşum potansiyelinin belirlenmesi