Bilal Balkan, Seda Balkan, Halide Aydoğdu, Özge Özcan
Kırklareli University, Vocational College of Health Services, Kırklareli, Turkey
Abstract
In live stock farming, crop growing and industry, the toxic microfungi found in cereals is a very grave problem for centuries. The fungi produce toxins that cause chronic and acute toxications when their productive value of grain is decreased. Because of their susceptible nature to microbial contamination, cereals can be contaminated easily by filamentous fungi. In literatures; some Fusarium, Gibberella and Cladosporium species was given as field fungi and; some Aspergillus, Penicillium and Trichothecium species as storage fungi. The fungus species used in this study were Aspergillus niger, Aspergillus parasiticus, Cladosporium cladosporioides, Fusarium sporotrichioides, Fusarium oxysporum, Gibberella fujikuroi, Penicillium griseofulvum, Penicillum brevicompactum and Trichothecium roseum. This study was undertaken to investigate the antifungal activity of Juglans regia L. (walnut) and Ailanthus altissima Swingle (tree of heaven) leaves against these mycotoxin and spoilage producing fungus. The powder of the leaves from J. regia L. and A. altissima Swingle (10 % v/w) showed the maximum antifungal activity against C. cladosporioides (71±2.0% for J. regia L and 51±1.52% for A. altissima Swingle). The minimum inhibitory concentration value of J. regia L.
methanolic extracts against C. cladosporioides was lower (0.625 mg/mL) than A. altissima Swingle.
Ethanol and methanol extracts of J. regia L. completely inhibited the spore germination at 5.0 and 10 mg/mL, and ethanol and methanol extracts of A. altissima Swingle at 10 mg/mL. This study demonstrates that J. regia L. extracts have a potential to control the fungal contamination caused by C.
cladosporioides.
Keywords: Antifungal activity, plant extracts, Cladosporium cladosporioides
169
The Effect of Nigella sativa L. on the Caspase-3, Caspase-9, Erk, akt Protein Expression and DNA Damage in Rats with Carbon Tetrachloride (CCl
4)-Induced Lung Damage
Abdullah Aslan
1, Didem Boydak
1, Muhammed İsmail Can
1, Tuncay Kuloğlu
21 Firat University, Faculty of Science, Department of Biology, Elazığ-Turkey
2 Firat University Faculty of Medicine, Department of Histology and Embryology
Abstract
Introduction: In recent years, studies that on the potential use as medicaments of plant materials were increased, of them black seed (Nigella sativa L.) which were found to be particularly powerful antioxidant effects of was reported to be of a healing effect on the lungs.
Material and Methods: Four groups were created in this study; groups: negative control, positive control, CCl4 group (1.5 ml / kg ip. biweekly for 4 weeks), CCl4 + Nigella sativa group. Lung damage formed in rats with CCl4. Nigella sativa extract added in drinking water (10%), Erk, Akt, Bax and Bcl-2 protein expression and DNA damage was investigated with western blotting and agarose gel electrophoresis. Additionally, tissues and plasma MDA levels were determined.
Results and Discussion: As a result of this study, in CCl4 + Nigella sativa group; MDA level decreased, DNA damage decreased, apoptotic protein synthesis increased in comparison to the CCl4
group. This data showed that Nigella sativa was reduce the lung tissue damage in rats. From these data, making use of these plants is expected to show similar effects on humans.
Keywords: Lung, DNA damage, Nigella sativa, apoptosis
Acknowledgements: This work was supported by Firat University Scientific Research Projects Commission (FUBAP) with F.F.13.18 project number.
In vitro Assesment of The Probiotic Potential of 7 Strains Orginated From Human
Başar Uymaz
1, Nefise Akçelik
2, Mustafa Akçelik
3, P ınar Şanlıbaba
41Assistant Professor Dr., Çanakkale Onsekiz Mart University Bayramiç Vocational School Food Technology Program , Bayramiç /ÇANAKKALE/TURKEY
2Assistant Professor Dr., Ankara University Institute of Biotechnology, ANKARA/TURKEY
3Professor Dr., Ankara University Science Faculty Department of Biology, ANKARA/TURKEY
4Associate Professor Dr., Ankara University Kalecik Vocational School Food Technology Prgoram, Kalecik/ANKARA/TURKEY
Abstract
Probiotics whose names are derived from the Greek ‘for life’ have been used for about 100 years because of their benefits on health. Many strains of lactic acid bacteria (LAB) in both fermented foods and in the gastrointestine considered as Probiotics. 7 bacteria that endowed with antimicrobial activity were isolated by the feaces that belong to people at different age groups. In regard to biochemical tests and 16S rDNA sequence analyzes within seven isolates, 4 isolates were described as Lactobacillus casei, 2 isolates were described as Lactobacillus plantarum and one isolate was described as Pediococcus pentosaceus. The resistance levels of human origin LAB against the applications of low levels of pH values (pH 3) and pH-pepsin were found as defined probiotic. In contrast to this, Lactobacillus casei BH96 and BH101 were not found as suitable for the probiotic selection criteria due to their sensitives to pancreatic and bile salt applications. γ-hemolytic strains were found high resistance levels against the antibiotics which especially used for therapy. The bacteriocin (1600 AU/mL) produced by Pediococcus pentosaceus BH105 were characterized as pediocin like bacteriocin with high pH and heat stability. Molecular mass of Pediococus pentosaceus BH105 bacteriocin was found as 5.0 kDa by the tricin sodium dodesil sulfate-polyacrylamide (Tricin-SDS-PAGE) system. The adhesion ratio of BH105 to the Caco-2 cells was determined as 10.12% (±2.4). In competition tests; BH105 was reduced E. coli LMG 3083 adhesion at the rates of 88.72 % (±5.53) and S. Typhimurium SL1344, adhesion at the rates 60.64 %(±10.97).
Keywords: Probiotic, Human, Pediococcus pentosaceus,Bacteriocin
171
Innovations in Probiotic Researches
Başar Uymaz
1, P ınar Şanlıbaba
21Assistant Professor Dr., Çanakkale Onsekiz Mart University Bayramiç Vocational School Food Technology Program, Bayramiç /ÇANAKKALE/TURKEY
2Associate Professor Dr., Ankara University Kalecik Vocational School Food Technology Program, Kalecik/ANKARA/TURKEY
Abstract
Probiotics, defined as ‘live microbial feed supplements that beneficially affect the host by improving the intestinal microflora balance’, have been used for their therapeutic or prophylactic effects since Nobel Prize winner scientist Elie Metchnikoff. Therapeutic or prophylactic effects are production of antimicrobial metabolites, immunomodulation, maintenance of mucosal intestinal resistance to infectious diseases, prevention of antibiotic-associated diarrhea and surgical wound infections, metal detoxification and decrease of allergic diseases, management of dermatitis, regression of tumors and reduction in carcinogen and mutagen production. Despite the health-promoting benefits of probiotics, there are some significant physiological limitations in clinical applications of probiotics. Therefore, genetically improving properties of a wild probiotic strain such as stress tolerance and the survive in foods prior to ingestion lead the researchers to create new genetically manipulated (GM) probiotic strains. Various genetic systems such as plasmid vectors, chromosome modification and homologous or heterologous gene expression systems have been developed and introduced to modify lactic acid bacteria. Temperature and water availability are the most common stresses encountered during the production of probiotic foods and/or tablet formulations. Equipping probiotic strain with genetic elements, encoding protective compounds which help to stabilize protein structure and function at low temperatures and low aw conditions such as betaine, carnitine and proline, prevent to reductions in probiotic numbers during manufacture and storage. The other approaches of the GM probiotics aim to positively affect the therapeutic efficiency of the probiotic strain by improving host colonization and blocking crucial ligand-receptor interactions between host cell and invasive pathogens.
Keywords: Probiotic, Genetically manipulated, Therapeutic/ prophylactic effect