Search

The aim of this study was to use various plants to increase the functional properties of yoghurt. The ethanol extracts of three different plant (Mentha piperita L., Ocimum basilicum L., and Hibiscus sabdariffa L.) extracts were added to the stirred type yoghurts at different ratios (0.1%, 0.3% and 0.5%). The pH values, colour values, antioxidant activity, microbial and sensory attributes of yoghurt were evaluated on the storage days of 0, 7, 14, 21, and 28. The lowest pH values were found at the beginning (4.29) and at the end (3.95) of the storage period in samples containing 0.5% hibiscus extract. The addition of plant extracts in amounts of 0.3% and higher decreased the lightness (L*) value of yoghurt (p

The aim of this study is to investigate microbiological and mechanical specifications of the 21 natural casings were provided from various retail markets, slaughter houses and meat processing plants in Turkey that is ready to process. The ash content of the casings were varied between 0.61-3.07% (P

Aim: In this study, the species from Enterobacteriaceae and Staphylococcaceae families have been identified in Turkish fermented sausages samples of five different corporations which are produced in Afyonkarahisar. Materials and Methods: Turkish fermented sausages of five different corporations which are produced in Afyonkarahisar were used as the material. In order for the calculation of Enterobacteriaceae, inoculation was made into Violet Red Bile Glucose Agar medium (ISO 21528-2 2004) and for the calculation of Staphylococcaceae Baird Parker Agar medium (FDA BAM, 2001) was used. Enterobacteriaceae were identified at species level with API- 20 E test kit (bioMérieux Inc API-20 E 2006). Staphylococcaceae were identified with APIStaph test kit (bioMérieux Inc API-Staph 2009). Results: Isolation and identification of Staphylococcaceae and Enterobacteriaceae species in Turkish sausage flora were done. 90 Staphylococcus isolates were derived from the Turkish sausage samples in the research. S. aureus (12.94%), S. epidermidis (15.29%), S. simulans (12.94%) and S. carnosus (11.76%) from Staphylococcaceae family have been identified. 235 Enterobacteriaceae isolates from Turkish sausage samples were identified at the species level as Citrobacter diversus (5.96%), Enterobacter sazazaki (11.91%), Enterobacter gergoviae (17.87%), Klepsiella ozaerae (6.38%), Salmonella arizonae (6.38%), Salmonella spp. (8.94%), Escherichia coli (8.94%), Serratia marcescens (6.81%), Serratia liquefaciens (6.38%) and Yersinia enterocolitica (4.26%). Conclusion: S. simulans from Staphylococcaceae family which can be used as a starter culture has been found in Turkish sausages for the first time. Pathogenic bacterium species from Staphylococcaceae and Enterobacteriaceae families determined in Turkish sausages indicate a risk for food safety and public health.

Aim: There was no enough research about the presence of heavy metals in the milk a source of important nutrients. In this study, some heavy metal existence was investigated in the milk obtained from Konya region. Materials and Methods: Lead (Pb), cadmium (Cd), arsenic (As), selenium (Se) and zinc (Zn) levels of 61 milk samples obtained from 19 places in Konya region were determined by Atomic Absorption Spectrometer. Results: Average lead, cadmium, arsenic, selenium and zinc levels were 0.0000001, 0.0000388, 0.0000839, 0.0000331 and 0.0026681 ppm, respectively. Conclusion: Determined lead, cadmium, selenium, zinc and arsenic levels are much below the maximum levels recommended by Joint Food Codex. These levels are not a threat against human health and the contamination risk for dairy cattle is not high. Further research needs to be conducted by taking more samples and studying more element types.

The purpose of this study was to determine the role of red cell distribution width (RDW), neutrophil–lymphocyte ratio (NLR), and platelet–lymphocyte ratio (PLR) in the diagnostic phase of acute pulmonary embolism (PE). We screened 248 consecutive patients who were admitted to the emergency service with PE foremost in the differential diagnosis. Based on spiral computed chest tomography, the patients were divided into two groups. There were 112 confirmed cases of acute PE and 138 patients without PE. Blood samples were obtained within 2 hours of presentation and before starting any medication. There were no significant differences between the PE and the non-PE groups with respect to sex, age, frequency of disease, serum creatinine, sodium, and potassium (p > 0.05 for all). NLR, RDW, and PLR were higher in patients with PE than those without PE. High-sensitivity C-reactive protein, d-dimer, and troponin levels were also higher in patients with PE. RDW values were positively correlated with troponin levels (r = 0.147, p = 0.021). There were no correlations between RDW and NLR, PLR, or d-dimer. NLR had a highly positive correlation with PLR (r = 0.488, p 18.9 predicted acute PE with a sensitivity of 20.7% and a specificity of 93.4%. In conclusion, RDW can be considered useful as a diagnostic measure for patients with suspected acute PE.

FUNDAMENTO: Os peptídeos natriuréticos são liberados pelo coração em resposta ao estresse da parede. OBJETIVO: As concentrações de NT-Pro-BNP em pacientes com Fluxo Lento Coronariano (FLC) foram avaliadas antes e depois do teste de exercício e comparados com os valores dos controles saudáveis. MÉTODOS: A população do estudo foi de 34 pacientes com FLC [22 homens (64,7%), com idade 51,0 ± 6,2 anos], e 34 indivíduos normais com artérias coronarianas normais [21 homens (61,8%), com idade 53,2 ± 6,6 anos]. As taxas de fluxo coronariano dos pacientes e controles foram determinadas pelo escore TIMI Trombólise no Infarto do Miocárdio (Thrombolysis in Myocardial Infarction). As amostras de sangue foram coletadas em repouso e após o teste ergométrico. RESULTADOS: As concentrações basais de NT-Pro-BNP nos pacientes com FLC foram superiores às dos indivíduos-controle (NT-Pro-BNP: 49,7 ± 14,2 pg/mL vs. 25,3 ± 4,6 pg/mL p BACKGROUND: Natriuretic peptides are released by the heart in response to wall stress. OBJECTIVE: The NT-Pro-BNP concentrations in slow coronary flow (SCF) patients were assessed before and after the exercise test and compared with the values of healthy controls. METHODS: The study population was 34 patients with SCF [22 males (64.7%), aged 51.0±6.2 years], and 34 normal subjects with normal coronary arteries [21 males (61.8%), aged 53.2±6.6 years]. Coronary flow rates of all patients and control subjects were documented as Thrombolysis in Myocardial Infarction (TIMI) frame count. Blood samples were drawn at rest and after the exercise testing. RESULTS: The baseline NT-Pro-BNP concentrations of the SCF patients were higher than those of the control subjects (NT-Pro-BNP: 49.7±14.2 pg/mL vs. 25.3±4.6 pg/mL p

FUNDAMENTO: Os peptídeos natriuréticos são liberados pelo coração em resposta ao estresse da parede. OBJETIVO: As concentrações de NT-Pro-BNP em pacientes com Fluxo Lento Coronariano (FLC) foram avaliadas antes e depois do teste de exercício e comparados com os valores dos controles saudáveis. MÉTODOS: A população do estudo foi de 34 pacientes com FLC [22 homens (64,7%), com idade 51,0 ± 6,2 anos], e 34 indivíduos normais com artérias coronarianas normais [21 homens (61,8%), com idade 53,2 ± 6,6 anos]. As taxas de fluxo coronariano dos pacientes e controles foram determinadas pelo escore TIMI Trombólise no Infarto do Miocárdio (Thrombolysis in Myocardial Infarction). As amostras de sangue foram coletadas em repouso e após o teste ergométrico. RESULTADOS: As concentrações basais de NT-Pro-BNP nos pacientes com FLC foram superiores às dos indivíduos-controle (NT-Pro-BNP: 49,7 ± 14,2 pg/mL vs. 25,3 ± 4,6 pg/mL p

This study investigated the effect of yellow, black, and brown mustard seeds on color, lipid oxidation (thiobarbituric acid-reactive substances [TBARS]), and micro-biological and sensory qualities of meatballs during storage. Heat treatment of mustard seeds affected the TBARS value of meatball samples ( p <0.0001). The addition of mustard seeds decreased TBARS value of meatball samples ( p <0.0001). Heat treatment of mustard seeds decreased the L * , a * and b * values of meatball samples ( p <0.0001). The meatball samples with mustard seeds increased b * value of meatball samples however it decreased a* value of meatball samples ( p <0.0001). The addition of mustard seeds decreased aerobic mesophilic bacteria count ( p <0.0001), Enterobacteriaceae count ( p <0.0001), psychrophilic bacteria count ( p <0.0001) and yeast and mold count of meatball samples ( p <0.0001). On a given storage day, the yellow mustard added meatballs sample was given higher color, appearance, flavor, acceptability ratings than those added black and brown mustard. Regarding sensory and microbiological properties, mustard seed contributed to microbiological quality and sensorial properties of meatball samples.