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The development of high-yielding modern wheat varieties to feed the growing population has had a negative impact on the production of ancestral and landrace crops. The use of modern varieties, which are very deficient in vitamins, minerals, antioxidants, and flavonoids, has caused people to turn to old varieties due to health problems that arise over time. In this study, which aimed to determine the glutathione S-transferase (GST) enzyme activity of registered varieties and landraces, the differences between the protein values and GST enzyme activity values of wheat were found to be statistically significant. When protein values were analysed among wheat varieties, einkorn wheat had the highest value with 15.53 mg/ml, and KUNDURU-1149 had the second highest value with 13.52 mg/ml. The lowest protein values were found in wheat landraces. Lr-4 had the highest GST enzyme activity with 299.7 mmol/min/mg protein and Lr-10 with 265.3 mmol/min/mg protein. A negative and high correlation was found between wheat protein values and GST enzyme activity, and it was determined that landraces were prominent in terms of GST enzyme activity.

Copyright of Journal of Agriculture & Nature / Kahramanmaraş Sütçü İmam Üniversitesi Tarım & Doğa Dergisi is the property of Kahramanmaras Sutcu Imam Universitesi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Proteinler, aminoasitler tarafından oluşturulan azot içerikli bir besin maddesidir. Vücudumuzda birçok fonksiyona hizmet eden proteinler, sağlıklı bir yaşam için gereklidir. Gün geçtikçe artan dünya nüfusu nedeniyle gıda endüstrisinde bitkisel protein kaynaklarına yönelim hız kazanmıştır. Tüketicilerin hayvansal proteinlere ulaşmasında, artan maliyetler ve sınırlı tedarikler nedenleriyle büyük sıkıntılar çıkabilmektedir. Ayrıca bilinçsiz hayvansal ürün tüketiminin birçok sağlık sorununa neden olduğu bilinmektedir. Çölyak hastalığı veya gluten duyarlılığı gibi sağlık sorunları, bireylerin sağlıklı beslenme yönündeki eğilimleri ve vegan, vejetaryen gibi beslenme tarzları ile bitkisel kaynaklar değer kazanmaktadır. Son zamanlarda bitkisel proteinler, insan beslenmesinde hayvansal kaynağın yanı sıra ürün formülasyonu için fonksiyonel bileşenlerin yerini alan ekonomik ve çok yönlü bir alternatif olarak daha fazla kullanılmaktadır. Bu derleme, bitkisel protein kaynaklarından yağlı tohumlar, tahıllar ve diğer bitkiler hakkında genel bir bilgi vererek bahsedilen bitkisel protein kaynakları ile ilgili gıda alanında yapılan çalışmaları içermektedir.

Copyright of Duzce University Journal of Science & Technology is the property of Duzce University Journal of Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Agriculture & Nature / Kahramanmaraş Sütçü İmam Üniversitesi Tarım & Doğa Dergisi is the property of Kahramanmaras Sutcu Imam Universitesi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Bu çalışmada farklı sindirilebilir amino asit seviyelerindeki rasyonlara ticari proteaz enzimi ilavesinin yumurta tavuklarının performansı, yumurta kalite parametreleri ve azot atılımı üzerindeki etkileri değerlendirilmiştir. Çalışma, 26 haftalık yaştan 56 haftalık yaşa kadar olan 336 adet Nick Brown yumurta tavuğu ile yürütülmüştür. Deneme 4 muamele grubu, ve her tekerrürde 7 hayvan olacak şekilde 12 tekerrürle yürütülmüştür. Faktöriyel bir düzende 4 rasyon uygulaması (2 amino asit seviyesi; normal ve %6 daha düşük × enzim takviyeli veya takviyesiz) deneme bloklarına rastgele atanmıştır. Nick Brown yumurta tavuklarına proteaz ilavesinin canlı ağırlık, yumurta ağırlığı, yumurta verimi, yumurta kalitesi, yem değerlendirme, yem tüketimi ve azot atılımı üzerinde önemli bir etkisi olmazken; amino asit seviyelerinin yumurta verimi, yumurta ağırlığı ve haftalık yem tüketimi üzerinde önemli etkileri olduğu, ancak bu etkilerin deneme geneline yansımadığı belirlenmiştir. Amino asit seviyeleri ve proteaz ilavesi arasındaki interaksiyon istatistiksel olarak önemli bulunmuş; Haugh birimi standart amino asit rasyonlarında proteaz ile iyileşirken, düşük amino asit seviyeli rasyonlarda önemli bir değişiklik olmamıştır. Amino asit seviyeleri ve proteaz ilavesi arasındaki interaksiyon, atılan azot / tüketilen azot oranı için istatistiksel olarak anlamlı bulunmuştur. Atılan azot, normal amino asit rasyonlarında proteaz ilavesi ile iyileşirken; düşük amino asit rasyonlarında önemli bir değişiklik olmamıştır. Sindirilebilir esansiyel amino asit gereksinimleri ideal amino asit profiline göre karşılandığında, ticari kahverengi yumurtacılarda performansı ve yumurta kalitesini olumsuz etkilemeden önerilen protein ve amino asit seviyelerini %6 oranında azaltmanın mümkün olduğu sonucuna varılmıştır. Ayrıca, proteaz ilavesinin söz konusu amino asit seviyelerinde Kahverengi yumurtacı tavukların performansı veya yumurta kalitesi üzerinde önemli bir etkisi yoktur.

25 farklı mısır çeşidine ait tanelerin kalite özelliklerinin belirlenmesi amacıyla bu çalışma yürütülmüştür. Çalışma, Bingöl ili ekolojik koşullarında 2015 yılı yetiştirme sezonunda yürütülmüştür. Çalışmada 25 farklı mısır çeşidinin tane kalite özelliklerinden ham protein (HP), ham kül (HK), asit deterjanda çözünmeyen lif (ADF), nötr deterjanda çözünmeyen lif (NDF), sindirilebilir kuru madde (SKM), sindirilebilir enerji (SE), metabolik enerji (ME), kuru madde tüketimi (KMT) ve nispi yem değeri (NYD) parametreleri incelenmiştir. İncelenen tüm özellikler açısından çeşitler arasında istatistiksel olarak önemli farklılıklar (P≤0.01) olduğu görülmüştür. Çalışmada ortalama olarak HP oranı %9.01, HK oranı %1.01, ADF oranı %4.30, NDF oranı %14.00, SKM oranı %85.6, SE 3.93 Mcal kg-1, ME 3.23 Mcal kg-1, KMT oranı %8.80 ve NYD 584 olarak elde edilmiştir. En yüksek HP oranı Dian ve Burak çeşitlerinden, en yüksek HK oranı, SKM oranı, SE, ME ve en düşük ADF oranı 12-231H0 çeşidinden, en yüksek KMT oranı ve NYD ile en düşük NDF oranı da Eldora çeşidinden elde edilmiştir. Sonuç olarak; Bingöl ili ekolojik koşullarında 12-231HO, Eldora, Burak ve Dian çeşitlerinin tane kalite özellikleri açısından yüksek değerler verdiği sonucuna varılmıştır.

The study was conducted in Menemen conditions under main crop conditions in 2021. DKC6980, M14G44, P2088, Sy Giants, Sy Gladius and Kefrancos varieties were used as experimental material. In addition to grain yield, yield components (cob length, number of grains on cob and thousand grain weight) and grain quality parameters (protein, starch, oil, ash and fiber contents) were measured. Furthermore, amino acid distribution in the protein structure of the seeds was determined. Grain yield varied between 12217 - 15698 kg/ha. Thousand grain weight varied between 339.0 - 419.3 g. The highest value was obtained from Kefrancos variety. The number of grains in cob varied between 599.7 - 715.4 pieces. Grain protein content varied between 8.28% - 9.65%. The highest grain protein rate was obtained from Sy Giants and Kefrancos varieties. Oil content varied between 2.82 - 3.59%. The highest crude oil rate was obtained from P2088 variety. In terms of amino acid values in grain, the highest value was glutamate (1.29 - 1.47 g/100g) and the lowest value was histidine amino acid (0.19 - 0.25 g/100g). According to the results of the research, the seed yields of the varieties were above the means of regional. It was concluded that the varieties were suitable for seed production of corn in Menemen conditions. In terms of grain quality, DKC6980 and SY Giants varieties stood out with high starch, fiber and ash rates and glycine and alanine amino acid values. It is necessary to continue the study for at least two years in order to get a clearer of the results obtained. [ABSTRACT FROM AUTHOR]

Copyright of Duzce University Journal of Science & Technology is the property of Duzce University Journal of Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Sentetik ambalajların çevre üzerindeki olumsuz etkilerinin azaltılması ve gıdaların doğal yollarla korunmasına yönelik tüketici taleplerinin artması bu alanda alternatif yöntemlerin araştırılmasına öncülük etmiştir. Ambalaj teknolojisindeki yeniliklerden biri olan yenilebilir film ve kaplamalar, nem, gaz, yağ ve aroma geçişine karşı bariyer işlevi görerek gıdaların raf ömrünü uzatmak ve kalitesini iyileştirmek amacıyla kullanılmaktadır. Gıdaların yüzeyine ince bir tabaka şeklinde uygulanan veya ambalaj materyali olarak kullanılabilen yenilenebilir film ve kaplamaların üretiminde protein, polisakkarit ve lipid gibi farklı biyopolimerler kullanılmaktadır. Bu biyopolimerlere ek olarak yenilebilir film ve kaplamaların mekanik ve fonksiyonel özelliklerini geliştirmek amacıyla plastikleştirici madde, emülsifiyerler, antioksidan ve antimikrobiyal maddelerden de yararlanılabilmektedir. Filmlerin yapılma tekniği, kullanılan kaplama materyali tipi, kullanılan plastikleştirici madde cinsi ve konsantrasyonu, film hazırlama aşamasında yapılan kurutma işlemi ve çevresel faktörler (sıcaklık, bağıl nem, basınç) yenilebilir film veya kaplamaların fiziksel ve mekanik özelliklerini etkileyen önemli faktörlerdir. Bu derleme makalede yenilebilir film ve kaplamalar için kullanılan film materyalleri, film hazırlama yöntemleri, filmlerin yapısını etkileyen çevresel ve yapısal faktörler bir arada derlenmiş, bu faktörlerin filmlerin kalite özellikleri üzerindeki etkileri değerlendirilmiştir. Aynı zamanda yenilebilir filmlerin gıdalarda kullanım alanları da değerlendirilmiştir.

Nowadays, the revealing of the relationship between nutritional habits and human health causes an increase in the studies targeting especially food-derived bioactive components. Food-derived peptides, on the other hand, have emerged as a very important area for researchers with their potential bioactivity. Bioactive peptides are specific amino acid sequences that have many health effects, and they may occur as a result of protein hydrolysis with digestive enzymes, proteolytic enzymes or fermentation. In addition to traditional hydrolysis methods, many new technologies are used in the production of protein hydrolysates and peptides, and also in the purification phase, new membrane and chromatography methods are used. The amino acid sequences of the peptides whose bioactivity is detected, are determined by various mass spectrometry methods. In addition, many bioinformatics tools have been developed for the prediction, identification, determination of amino acid sequence and characterization of bioactive peptides. This review aims to present a broad literature review of experimental and bioinformatics methods for the obtaining of food-derived protein and hydrolysate, peptide separation, purification and structural characterization. [ABSTRACT FROM AUTHOR]

Bread wheat landraces are considered among important gene sources for quality breeding programs. This study aims to compare thousand kernel weight crude protein ratio, dry gluten ratio, grain hardness and zeleny sedimentation results of 20 bread wheat lines selected from landraces to 5 registered cultivars in order to determine future candidates for quality breeding programs. Field experiments were conducted in the consequent 2012-2013 and 2013-2014 growing seasons in Çanakkale (Türkiye), according to randomized complete block design with three replications. ANOVA results indicated significant difference among genotypes, means were compared with Duncan’s test. Additionally, genotype × growing season interaction were significant for all parameters. Results of cluster and PCA Biplot analysis revealed a significant and positive relationship between crude protein ratio and dry gluten ratio while allowing for the selection of superior landrace pure lines. Our findings suggested that bread wheat varieties had higher TKW compared to landrace pure lines when pure lines had higher crude protein ratio, dry gluten ratio, sedimentation value with generally softer grains. Bread wheat landraces were concluded as being important variation sources.

Bu çalışmada protein esaslı nanolifler, özellikleri ve uygulama alanları araştırılmış ve yumurta akı proteininden nanolifli yüzey üretimi gerçekleştirilmiştir. Proteinler, bitkisel ve hayvansal olmak üzere iki ana gruba ayrılırlar. Biyolojik yapıdaki bu proteinler, medikal alan başta olmak üzere gıda endüstrisinde ve kozmetik sanayiinde çeşitli kullanım alanlarına sahiptir. Bu araştırmada, protein esaslı polimerler alt sınıflara ayrılmış, her birinin özellikleri verilmiş, nanolif üretimlerinden bahsedilmiş ve protein esaslı nanoliflerin kullanım alanlarına değinilmiştir. Ayrıca yumurta akı proteini kullanılarak elektro lif çekim teknolojisi ile nanolifli yüzeyler elde edilmiştir. Protein esaslı nanoliflerin biyomedikal alanda genel olarak, ilaç salım sistemleri ve doku mühendisliğinde yapı iskelesi, yara örtüsü, doku jenerasyonu gibi alanlarda kullanımı söz konusudur. Medikal alan dışında ise biyolojik yapısından kaynaklı gıda endüstrisinde de paketleme malzemesi olarak kullanımı söz konusudur. Ayrıca, protein esaslı nanoliflerin filtre malzemesi, biyosensör, katalizör, deri protezleri, ameliyat iplikleri, yumuşak kontakt lensler gibi çok çeşitli kullanım alanları da mevcuttur.

Peanut allergens adversely affect the health and quality of life of millions of consumers worldwide. The seeds of the peanut plant (Arachis hypogaea L.) contain a number of allergens that trigger the production of specific IgE antibodies in allergy-prone individuals. Currently, 18 proteins found in peanuts are accepted as allergens. These allergens are named from Ara h 1 to Ara h 18. Ara h 2, Ara h 6 and Ara h 7 are from albumin, Ara h 1 and Ara h 3 are from globülin. Ara h is the abbreviation of Arachis hypogaea, the Latin name for peanut. A peanut allergy is a reaction that occurs shortly after eating to peanuts or peanut products. It has various symptoms that can go up to swelling of the tongue, itching of the palate, itching and burning in the throat, itching in the eyes and nose, nausea, vomiting, abdominal pain, shortness of breath, wheezing, bruising, chest pain, hives, low blood pressure and shock. In this review, the properties of peanut allergens and the methods of reducing the allergen effect will be reviewed.

Nigella sativa, has an important place in our culture, is often preferred for its oil, and valuable compounds such as protein remain as waste in the oil-cake. Proteins are widely used emulsifiers in the food industry. Understanding the oral process of plant proteins is important as it affects taste and sensory acceptance of foods. However, changes in flow, friction, and lubrication properties (tribological properties) affecting the taste of Nigella sativa proteins and their emulsions have not been investigated. In this study, the changes in the friction behavior of the emulsion prepared with the Nigella Sativa protein isolates in the presence of model mucus were tribologically investigated. Between the surfaces that mimic the oral environment, the emulsion and model mucus separately showed superior lubricating properties. However, when emulsion and mucus were mixed, the friction coefficient increased considerably. This showed that Nigella Sativa protein and mucus protein interacted and caused emulsion flocculation. [ABSTRACT FROM AUTHOR]

Ozone (O3) is widely used and generally accepted as safe (GRAS) for chemical and microbial detoxification in different areas of the food industry (fresh fruits and vegetables, dairy products, juice processing industry, grain and cereal products industry, sterilization of water and packaging technology). It is also termed green technology. By ozone application, the microbiological quality of the food is improved, the shelf life is extended, mycotoxins in the food can also be effectively reduced or completely eliminated. Depending on the application parameters, it causes some changes on protein, starch, color, mineral substance, bioactive components, oil, acidity and germination ability, and affects the final product properties. The purpose of this review study is to explain the changes in the physical, chemical, physico-chemical and textural properties of the cereals depending on the application parameters of ozone with some literature data. [ABSTRACT FROM AUTHOR]

Copyright of Karya Journal of Health Science is the property of Karya Journal of Health Science and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Gümüshane Üniversitesi Saglik Bilimleri Dergisi is the property of Gumushane University, Faculty of Health Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In the study, the growth performances of the Shibot fish (Tor grypus) with an average weight of 2.38 g were evaluated by feeding them with 3 different protein-containing feeds for 45 days. In order to create these evaluations, the experimental groups were designed as G1 (33%), G2 (37%) and G3 (41%) fed with different protein levels. Effects on body weight gain (BWG), Feed conversion rate (FCR), Specific growth rate (SGR), Survival rate, Economic conversion rate (ECR) and Economic profit index (EPI) as growth parameters has been researched. At the end of the study, the offspring reached a weight of 3.42±0.16 g, 4.17±0.06 g and 4.50±0.02 g, respectively. G3 and G2 group individuals showed similar performance in terms of end-trial FCR, EPI and ECR.

The present study was carried out using Dinçer and Olas safflower varieties at 5 different salt (NaCl) concentrations (0, 50, 100, 150, and 200 mM) for 14 days. The germination percentages of the cultivars under salt conditions as well as the activities of antioxidant enzymes (SOD, CAT, POD and APX) and biochemical changes (protein and MDA) in the seedlings were determined. The germination percentage decreased with increased salt concentrations, and the greatest decrease in germination percentage was observed at a 200 mM salt concentration by 34% in both cultivars. The activity of superoxide dismutase (SOD) increased at low salt concentrations, but decreased after 100 and 150 mM salt concentrations, respectively. Catalase (CAT) and ascorbate peroxidase (APX) activities, as well as malondialdehyde (MDA) and hydrogen peroxide (H2O2) contents, increased with increasing salt concentrations at Dinçer and Olas, but total soluble protein content decreased with increasing salt concentration. Peroxidase (POD) activity was not significantly affected by salt stress in safflower. Germination percentage showed negative correlations with CAT, MDA and H2O2 levels, and showed a positive correlation with soluble protein content under salt stress in safflower. The present results may be useful to identify mechanisms of salt tolerance involving antioxidant enzyme activities and biochemical changes in safflower seedlings.

Copyright of Turkiye Klinikleri Journal of Health Sciences / Türkiye Klinikleri Sağlık Bilimleri Dergisi is the property of Turkiye Klinikleri and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Objective:Enteral feeding is often limited by gastrointestinal intolerance. However, there is no consensus on the threshold value of gastric residual volume (GRV) on adjusting the enteral feeding rate. This study aimed to determine the effects of GRV thresholds of 150 mL and 250 mL on reaching calorie and protein targets and to determine gastric intolerance in patients receiving intensive care and enteral feeding.Materials and Methods:In this retrospective study, patients who were treated and followed in the intensive care unit (ICU) of our clinic between 2008 and 2017 were examined for 14 days after hospitalisation. Caloric values, protein values, presence of gastric intolerance, morbidity, and mortality factors of the patients, who were divided into two groups with 150 mL (group 1) and 250 mL (group 2) GRV thresholds, were examined.Results:The amounts of calories and proteins provided after 14 days were significantly higher in group 2 (p

Broad beans, which are among the legumes, have nutritional importance with their high protein content. There are limited number of studies on broad bean cultivation in our region. In this study, the effects of phosphorus doses (0-6-9-12-15 kg/da) on yield, yield components and protein ratio of some broad bean cultivars (Tugay-Kıtık 2003-Salkım) were investigated. The study was carried out in the experimental area of Aydın Adnan Menderes University, Faculty of Agriculture, Department of Field Crops in 2019/20 and 2020/21. In the study, it was found that the effects of phosphorus doses on yield components such as the number of pods and the number of pods per plant were significant. In addition, the effect of phosphorus application on grain yield and yield components was found to be significant. The highest average grain yield values were determined as 297.1 kg/da (15 kg/da P) in the first year and 316.1 kg/da (12 kg/da P) in the second year. Phosphorus doses are also effective on grain protein ratio, the average highest values were measured as 24.7% in the first year and 25.3% in the second year from the 12 kg/da phosphorus dose. Close data were obtained from the varieties in grain yield. Salkım gave a higher grain yield than the others in the second year. It was determined that the Tugay stood out in both years in terms of grain protein ratio. As a result, 12 kg/da phosphorus application was the prominent dose in terms of grain yield and protein ratios. [ABSTRACT FROM AUTHOR]

Gluten-free products have a low nutritional capacity and poor quality, because of being produced from starch-based flours. Therefore, alternative ingredients such as legume flours for improving the nutritional composition of gluten-free noodles have been of great interest in recent years. In this study, the flour of split roasted chickpea (LU) which is a low quality by-product emerging through the roasted chickpea production, was used in the gluten-free noodle formulations at increasing levels (w/w, 10-20-30-40-50-60%) by replacing the commercial gluten-free flour mixture (GU). The effects of the LU replacement on nutritional and cooking quality of the gluten-free noodles were investigated. According to results, it was determined that LU had considerably higher crude protein and water-soluble protein compared to GU (p<0.05). Therefore, the addition of LU to the noodle formulations at increasing levels caused a significant decrease in the ash content of the gluten-free noodles, whereas a significant increase in the water-soluble protein content was observed (p<0.05). The addition of LU at increasing levels also shortened the cooking time, water holding capacity and swelling index, while increasing the cooking loss. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Faculty of Pharmacy of Ankara University / Ankara Üniversitesi Eczacilik Fakültesi Dergisi is the property of Ankara University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Izmir Katip Celebi University Faculty of Health Sciences Journal / İzmir Katip Çelebi Üniversitesi Sağlık Bilimleri Fakültesi Dergisi is the property of Izmir Katip Celebi University, Faculty of Health Sciene Journal and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Ege Üniversitesi Ziraat Fakültesi Dergisi is the property of Ege Universitesi, Ziraat Fakultesi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

From all the pigments found in Spirulina platensis, phycocyanin has been found to have a diverse application in various fields, and has a high market demand, calling for a need to increase production and easy isolation methods. In general, phycocyanin production in cells depends on the light conditions, among other factors during the cultivation period. The focus of this study was to look at the effect of different light intensities on phycocyanin production in Spirulina platensis. Other cellular biochemical parameters, including chlorophyll content and protein, were explored under the different treatments. An experimental design containing 4 different light intensities of 20, 150, 300 and 600 μmol photons m2/s was administered with 3 replicates. The results obtained from the study showed that high phycocyanin content was obtained from a low light intensity treatment. Chlorophyll results were a bit in contrary to the results obtained for phycocyanin, with high chlorophyll content obtained in high light intensity treatments. Protein and biomass accumulation also followed the same trend, where they were observed to be higher in high light intensities, with the maximum biomass achieved at 600 μmol photons m2/s and maximum protein content achieved at 300 μmol photons m2/s. Due to the commercial potential of phycocyanin to humans, its low cost downstream cultivation and processing of Spirulina platensis will be of economic advantage to the relevant stakeholders to fulfil the rampant demands and affordability of the blue phycocyanin pigment to both first and third World countries, hence the need of producing phycocyanin using the modified Zarouk’s media which has cheaper if not affordable ingredients.

Copyright of Academic Journal of Agriculture / Akademik Ziraat Dergisi is the property of University of Ordu, Faculty of Agriculture, Academic Journal of Agriculture and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Artvin Çoruh Üniversitesi Orman Fakültesi Dergisi is the property of Artvin Coruh University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Purpose: Arrhythmias are reproached for most of the sudden cardiac deaths in professional athletes. Also, performance-enhancing dietary supplements have been blamed in recent years. In this study, we aimed to investigate the effect of protein supplements (PS) on regular training athletes. Materials and Methods: 70 male sportsmen (30.0 ± 7.3 year) who regularly train in the gym, were included in the study; 35 used approximately 40 grams of PS daily, while the other half regularly trained without additional PS. All participants underwent ECG, exercise test and results were evaluated by two independent cardiologists. Results: There were no differences between two groups in terms of age, smoking and alcohol use, body mass index, baseline ECG results, effort capacity, heart rate, and blood pressure values. Correlation analyses showed a negative correlation between the age and maximum HR in an effort test. Conclusion: This study showed that using PS in certain does not have any effect on ECG findings, heart rate at both rest and during exercise, effort capacity evaluated by a treadmill test, and blood pressure values of sportsmen.

Fire blight disease caused by Erwinia amylovora can infect almost 140 plants of the Rosaceae family and poses a great threat to pome fruits growing all over the world. It needs amylovoran and Type III secretion systems (T3SS) to cause disease in host plants. AmsB, AmsD, AmsE, AmsF, AmsG, AmsJ, AmsI and AmsK proteins are involved in the binding of different galactose, glucuronic acid and pyruvyl subunits to the lipid carrier to form an amylovoran unit. T3SS proteins secreted by E. amylovora are HrpA HrpN, HrpW, AvrRpt2EA, HopC1 and DspA/E. DspA/E, the sole effector of E. amylovora, is secreted by during the formation of pilus T3SS. The chaperone protein of E. amylovora is DsB/F, which is in the IA class. EopB (outer membrane protein) has been characterized as one of the secretory proteins of E. amylovora. In addition to the harpins, the pathogenicity protein DspE and OrfB proteins are secreted via the Hrp-secretory system of E. amylovora. E. amylovora forms a Hrp pilus, which is produced by the structural protein HrpA. Genes encoding antimicrobial proteins cloned and expressed in apples and pears for impart resistance to the pathogen, attacin E are cecropins and lysozymes. The expression of PR2, PR5 and PR8 proteins is increased with E. amylovora infection in apple. Again, the HIPM protein in apples interacts with the E. amylovora HrpN protein, and the HIPM protein is found in higher amounts in flowers than leaves and shoots. In addition, four apple proteins (DIPMs) that interact with E. amylovora effector protein DspA/E have an effective role in endurance. In order to understand the interaction between the plant and the pathogen, it will be possible to understand the proteins that recognize the pathogen in the host, as well as the signal system and plant defense mechanism resulting from the infection. In this study, the roles of proteins associated with pathogenesis as a result of infection of E. amylovora in apples were tried to be revealed.

In this study, it was aimed to investigate the quality characteristics of different dry beans (Önceler 98, Göynük 98, Yunus 90, Topçu, Aras 98, Alberto, Bermaz, Noyanbey 98, Akman 98, Göksün, Karacaşehir 98) cultivars. The research, which was planned to be 20 plants per square meter and 4 repetitions, was conducted in Eastern Anatolia (Elazig) between May and September in 2017. The grain number per plant, grain weight per the plant, 100 grain weight, protein, starch and oil ratios of bean varieties were examined. At the end of the study, the number of grains per plant, grain weight of plant, 100 grain weight, protein, starch and fat ratio of beans varieties was between 25.45-159.85 piece, 19.00-51.15 g, 21.18-49.62 g, 24.65-28.24%, 40.80-46.31% 1.02-1.77% respectively. The highest values were determined for protein ratio (%) on Noyan Bey 98 cultivar and for grain weight of plant, starch ratio, fat ratio (%) on Göynük 98 cultivar among bean varieties.

Labeo rohita and Cirrhinus mrigala are the two Indian major carps and chief components of polyculture system in the local population. Proximate body composition is the analysis of water, fat, protein and ash contents of fish. Values are vary considerably within and between species, size, sexual condition, feeding season and physical activity. The percentage of water is a good indicator of its relative contents of energy, proteins and lipids. Determination of some proximate profiles such as protein content, lipid, ash and other nutrients is often necessary to ensure that they are within the range of dietary requirement and commercial specifications. Based on this background the present study was aimed to evaluate the nutritional value of some major craps (Labeo rohita and Cirrhinus mrigala) fishes of Peshawar Carp Hatchery and training centre Sherabad. The proximate composition of Labeo rohita and Cirrhinus mrigala samples were determined and data was evaluated statistically by performing t-test through Sigma Plot and graphs were made by using Graph Pad Prism. The average value of crude protein for Cirrhinus mrigala was found higher than Labeo rohita (51.7% and 39.04%) similarly the water contents were also found higher in Cirrhinus mrigala than Labeo rohita (75.88% and 73.95%). The average value of dry matter and muscle fats contents were lowered in Cirrhinus mrigala than Labeo rohita (24.11% and 26.04%) and (13.00% and 13.45%) respectively. However, the ash contents were similar in both of experimental species (23.91% and 23.93%). From these results, it is concluded that both Cirrhinus mrigala than Labeo rohita are very proteineous and have low fats contents so it is very good for the health of consumers. Further research is recommended on the other parameters and miss rays of this work.

Bu çalışmada, Tarm-92 iki sıralı arpa çeşidi tohumlarına uygulanan farklı dozlarda gama ışınının (200, 300, 400 ve 500 Gy) M2 bitkilerinde bazı tarımsal özellikler üzerine etkisi incelenmiştir. Araştırma Isparta’da 2016-2017 vejetasyon döneminde yürütülmüştür. M1 generasyonunda, her dozda başak ve bitki görünümüne göre normal ve anormal bitkiler ayrı hasat edilerek 9 farklı [200, 200 A, 300, 300 A, 400, 400 A, 400 A (çift başak oluşumu ve başakta dallanma eğilimi gösteren bitkiler Ç.B.) 500 ve 500 A gray] grup oluşturulmuştur. M2 generasyonunda kontrol (ışın uygulanmamış) ile toplam 10 parsel yer almıştır. Araştırma sonucunda gama ışını uygulaması bin tane ağırlığı, hektolitre ağırlığı, kavuz oranı ve protein içeriği üzerine istatistiksel olarak önemli etkisi belirlenmiştir. Gama ışını uygulaması bin tane ve hektolitre ağırlığını önemli seviyede azaltmış, kavuz oranı ve protein oranını arttırmıştır. Araştırmada her gruptaki tüm bitkilerde bitki boyu, başak uzunluğu, başakta tane sayısı ve başakta tane ağırlığı özellikleri tek bitki üzerinde incelenmiş diskriminant analizi yapılmış ve gruplar arasındaki uzaklık sonuçları belirlenmiştir. M2 generasyonuda incelenen özellikler yönünden kontrole benzeyen bitki oranı 400 Gy %7,83, 200 Gy %10, 300 Gy %19,60 ve 500 Gy %22,22 olarak hesaplanmıştır. Doğrusal ayırma fonksiyonlarını içeren katsayılar incelendiğinde en etkin özelliğin başak uzunluğu olduğu belirlenmiştir.

Bu çalışmada makarnalık buğday çeşitlerinde (Levante, Zenit, Yelken 2000, Dumlupınar, Eminbey, Altın, Ç-1252, ve Kızıltan-91) azot dozlarının verim ve kalite özelliklerine etkisi incelenmiştir. Araştırma 2010–2012 yetiştirme sezonunda Isparta ekolojik koşullarında 0, 5, 10 ve 15 kg/da N dozları kullanılarak yürütülmüştür. Çalışma tesadüf blokları deneme deseninde, faktöriyel düzenlemede üç tekerrürlü yürütülmüştür. Fosforun tamamı (6 kg/da P2O5) ve azotun yarısı ekimle birlikte, azotun diğer yarısı kardeşlenme döneminde verilmiştir. İki yılık araştırma sonucunda, azot dozlarının incelenen tüm özelliklere (m2’de başak sayısı, tane verimi, 1000 tane ağırlığı, hektolitre ağırlığı, camsılık ve protein oranı) önemli etkisinin olduğu belirlenmiştir. Ancak azotlu gübrelemenin etkisi çeşitlere göre önemli farklılık göstermiştir. Genel olarak azot miktarının 10 kg/da üzerine çıkarılması, 1000 tane ağırlığı hariç diğer özelliklerde istatistiksel olarak önemli bir artış meydana getirmemiştir. Sonuç olarak, tane verimi ve kalite özellikleri dikkate alındığında, 10 kg/da N dozu ve Çeşit-1252, Altın, Kızıltan-91 ve Dumlupınar çeşitlerinin Isparta koşullarında yetiştiriciliği tavsiye edilebilir.

Copyright of COMU Journal of Agriculture Faculty / ÇOMÜ Ziraat Fakültesi Dergisi is the property of Canakkale Onsekiz Mart University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Anadolu Tarım Bilimleri Dergisi is the property of Ondokuz Mayis Universitesi, Ziraat Fakultesi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Anadolu Tarım Bilimleri Dergisi is the property of Ondokuz Mayis Universitesi, Ziraat Fakultesi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Pectin is a polysaccharide found naturally in the cell walls of plants. Pectin is included in the formulation of many foods due to its functional properties. The interaction of pectin with other ingredients in foods is very important because it affects the appearance, texture and emulsion stability of the final product. With the structural arrangements provided by pectin, different hardness confectionery products, reduced fat absorption products, acidified milk beverages etc. can be produced. In this review, the pectin interactions with protein, sugar, starch and other food components and their technological applications; interactions of lipids with pectin in the body for human health; fruit and vegetable canned process with calcium interaction is mentioned.

The study was carried out to examine the effect of varied levels of dietary monosodium glutamate on acetylcholinesterase, specific acetylcholinesterase and total protein concentrations in the brain regions of broiler chickens. Three hundred (300) day – old unsexed Abor – acre chickens were randomly assigned to diets: A, B, C, D, E and F containing 0.00, 0.25, 0.50, 0.75, 1.00 and 1.25 g/kg MSG respectively. Each treatment was replicated 5 times with 10 birds per replicate. The birds were fed ad – libitum and provided with clean water for 8 weeks (56 days) after which 2 birds per replicates were slaughtered. The brains were removed, dissected into different regions comprising of the olfactory lobe, pineal body, optic lobe, cerebellum and the medulla oblongata. The different parts of the brain were homogenized to determine the acetylcholinesterase and total protein which were also used in the assessment of the specific acetylcholinesterase of the brain. No significant differences were observed in the acetylcholinesterase activity of the olfactory lobe, pineal body, optic lobe, cerebellum except for the medulla. Likewise, the dietary monosodium glutamate did not influence the activities of the total protein and specific acetylcholinesterase of the olfactory lobe portion of the brain. The dietary monosodium glutamate exerted significant effects on the total protein of other brain parts studied and which invariably resulted in significant changes in the specific acetylcholinesterase of the optic lobe, cerebellum and medulla except for the optic lobe. This study revealed that monosodium glutamate added to broilers diet above 0.75 g/kg significantly altered the concentration of the brain acetylcholinesterase, total protein and specific acetylcholinesterase thereby impaired brain functions.

Susam kepeği endüstriyel bir atık olup günümüzde teknolojik olarak değerlendirilmemekte ya da sınırlı miktarda hayvan yemi olarak besicilere sunulmaktadır. Bu çalışmada, özellikle ülkemizde kavrulmuş susam, tahin ve tahin helvası işletmelerinde yoğun bir girdi olarak kullanılan susamın kuru ve ıslak hat adı verilen susam işleme hatlarından atık olarak açığa çıkan toplam üç farklı susam kepeklerinden protein ve antioksidan özellikli maddeleri geri kazandırma potansiyelleri incelenmiştir. Bu kapsamda, üç farklı noktadan çıkan kepek atıklarından (Kuru hat I, Kuru hat II ve Islak hat II) alkali yöntem ile protein özütlemesi yapılmış ve ayrıca susam kepeklerinden fenolik maddelerin özütlenmesinde %70’lik (v/v) aseton, etanol ve metanolün sulu çözeltilerinin etkileri incelenmiştir. Kuru hat susam kepeğinin ıslak hat kepekten daha düşük protein içeriğine sahip olduğu belirlenmiş; buna karşın kuru hat kepekten daha yüksek protein özütleme verimi elde edilmiştir. Kuru ve ıslak hat susam kepeklerine ait fenolik madde özütlerinin, alkali yöntem ile elde edilen protein özütlerinden daha yüksek toplam fenolik madde içeriğine ve antioksidan kapasite değerlerine (DPPH ve ABTS yöntemleri sonucu) sahip oldukları tespit edilmiştir. Susam kepeğinden fenolik maddelerin özütlenmesinde en etkili çözgenin %70’lik aseton çözeltisi olduğu belirlenmiş; etanol ve metanolün kullanıldığı özütlere ait sonuçlarda istatistiki olarak önemli farklılık bulunmamıştır.

Microalgae can be regarded as an alternative and promising ingredient for food fortification or enrichment. Due to their nutritional composition, especially protein-high composition, they considered as a sustainable protein source for food. The aim of this work was to evaluate the Arthrospira platensis (Spirulina) dry biomass which is knowns as the greater protein and amino acid source in blue-green microalga, as innovative ingredient for newly formulated and produced biscuits and chocolates, for baby and children diets. All samples with Spirulina biomass showed significantly higher protein and amino acid content.

The purpose of the milling is to separate the main fractions of the grain due to milling method and is to use them for food or other industries. The milling can be classified as dry and wet milling. The purpose of the wet milling is to separate the main chemical constituents of the grain, such as starch, protein, dietary fibre and crude oil; the purpose of the dry milling is to separate the endosperm, germ and bran parts of the grain. All constituents can be separated with the highest purity in the wet milling; on the contrary the principle of the dry milling is to obtain the refine or wholegrain flour with the highest quality. The wet milling, which is an industrial process, separates the essential fractions of cereal or pseudo-cereals using physical, chemical, biochemical and mechanical processes. The wet milling starts with steeping process, and then the grain constituents are separated with mechanic splitting. The wet milling process is mostly applied to wheat and corn, besides it is also employed for some cereals like sorghum, barley, oat and rice. The wet milling of pseudo-cereals such as buckwheat, quinoa and amaranth is still carried out in a laboratory scale. The wet milling conditions of cereal/pseudo-cereals completely affect the starch yield and its physicochemical properties. [ABSTRACT FROM AUTHOR]

In type 1 diabetes, medical nutrition therapy is crucial for both preventing complications and maintaining metabolic control. Carbohydrate counting technique is accepted as the gold standard to provide optimal metabolic control as well as basic nutritional recommendations. However, recent studies have shown that pre-meal insulin doses adjusted by carbohydrate counting are insufficient in maintaining metabolic control and reducing blood glucose exchange. This is derived from that proteins and fats also have effects, although macronutrients which the most influential on blood glucose levels are carbohydrates. Proteins affect blood glucose as a result of changes in hormones that affect glucose homeostasis, and conversion of amino acids into glucose by gluconeogenic pathways. Fats are effective on blood glucose with four different mechanisms: gluconeogenesis, the direct effect of free fatty acids, effects on hormones, effects on gastric emptying. Protein and fat consumed in carbohydrate meals reduce early postprandial increase (1-2 hours) and contribute to postprandial hyperglycemia in the late postprandial period (3-6 hours). To cover this late glycemic effect of fat and/or protein, it may be necessary to extend the duration of the insulin and increase the total dose. For this reason, there is a need for alternative pre-meal insulin dose calculation algorithms including macronutrients other than carbohydrates, and different alternatives have been proposed. In this review focuses on the effects of protein and fat on postprandial glucose and new alternative algorithms that can be used to determine the pre-meal insulin dose. [ABSTRACT FROM AUTHOR]

Petroleum based polymers as food packaging materials are not sustainable and also cause environmental problems. Therefore, biodegradable and biobased polymers have been developed in recent year. Biobased polymers can be obtained by microbiological and biotechnological methods or produced from food industry wastes or the other sources in nature. Starch, chitin, pectin and protein based biodegradable polymer sources could be an alternative to reduce packaging waste and environmental problems. This paper reviews the production methods, mechanical, barrier, thermal and antimicrobial properties of polysaccharide and protein based biodegradable polymers to project their potential for sustainable food packaging. [ABSTRACT FROM AUTHOR]

Copyright of Atatürk University Journal of Agricultural Faculty is the property of Ataturk University Coordinatorship of Scientific Journals and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Pestil; Türkiye’ de genellikle kış aylarında tüketilmek üzere, dut, üzüm, kayısı, erik gibi birçok meyveden elde edilebilen vitamin ve mineral içeriği yüksek bir gıdadır. Yapılan bu çalışmada pestilin üretiminde kullanılan buğday nişastasının farklı oranlarda keçiboynuzu unu ile ikame edilmesi sonucunda elde edilen geleneksel ürünün protein içeriği ve dolayısıyla fonksiyonelliğinin artırılması amaçlanmaktadır. Bunun için dut ve hurma pestilleri, %25-%50-%75 oranlarında keçiboynuzu unu ile ikame edilerek üretilmiştir. Pestillerin kimyasal kompozisyonları (nem, kül, yağ, protein, toplam karbonhidrat), enerji değerleri, kalınlık değerleri, pH, titrasyon asitliği, HMF içerikleri, renk özellikleri (L*, a*, b*), mineral içerikleri (Ca, Fe, K, Mg, Na, Zn, P) ve duyusal analizleri gerçekleştirilerek ürünlerin besinsel özellikleri ortaya konulmuştur ve analiz sonuçları tek yönlü varyans analizinden yararlanılarak istatiksel açıdan değerlendirilmiştir. Çalışmanın sonucunda keçiboynuzu unu ile ikame edilen pestillerin makro besin ögelerinde belirgin bir artış meydana geldiği ve dolayısıyla ürünün besleyici değerinin arttığı tespit edilmiştir. Ayrıca %25 oranında keçiboynuzu unu ikameli dut ve hurma pestillerinin duyusal açıdan renk, görünüş ve tat-koku özellikleri değerlendirildiğinde en çok beğenilen pestil örneği olduğu belirlenmiştir.

Bu çalışma, 2008-2010 yılları arasında Geçit Kuşağı Tarımsal Araştırma Enstitüsü ve Selçuk Üniversitesi iş birliğinde TÜBİTAK tarafından desteklenen araştırma sonuçlarına göre, sulu koşullarda Bezostaya1 ekmeklik buğday çeşidiyle, erken dönem azot uygulaması (ekim + kardeşlenme) 0, 4, 8 ve 12 kg N da-1, başaklanma zamanında ise yaprak solüsyonu (üre formunda) olarak 0, 2, 4 ve 6 kg N da-1 seviyeleri karşılaştırılmıştır. Araştırmada, geleneksel azotlu gübre uygulama zamanında (ekim + kardeşlenme) uygulanan değişik azot seviyeleri başaklanma zamanında bayrak yaprak klorofil kapsamları (SPAD) ve bayrak yaprak toplam azot kapsamları (TN) açısından bir varyasyon yaratılmıştır. Çalışmanın sonuçlarına göre, başaklanma zamanında yapraktan uygulanan azotun tane protein kapsamında en az %1 artış sağlayacağı NSPAD kritik eşik değerleri, Bezostaya1 için 0,95 olarak bulunmuştur. TN için bulunan kritik eşik değerleri ise, Bezostaya1 için %4,31 olmuştur. Her bir kg da-1 N miktarının tane protein kapsamında sağladığı artış, Bezostaya1 için, erken kullanımda %0,18, geç kullanımda %0,30 olmuştur. Ayrıca, protein ve ilgili kalite unsurları üzerine hem erken, hem de geç azot kullanımı etkili olmakla birlikte, başaklanma döneminde yapraktan solüsyon olarak uygulamanın daha etkili olduğu belirlenmiştir. Bu özelliklerden, tane protein kapsamı ile SDS sedimentasyon (r=0,93**), Uzama kabiliyeti (r=0,96**), uzayabilirlik (r=0,96*), hamur gelişme süresi (r=0,87**), tolerans değeri (r=0,56**) ve enerji değeri (r=0,89**) parametreler arasında istatistiki olarak önemli düzeyde korelasyon vermiştir.