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Bladder cancers are heterogeneous in nature, showing diverse molecular profiles and histopathological characteristics, which pose challenges for diagnosis and treatment. However, understanding the molecular basis of such heterogeneity has remained elusive. This study aimed to elucidate the molecular landscape of neuroendocrine‐like bladder tumors, focusing on the involvement of β‐catenin localization. Analyzing the transcriptome data and benefiting from the molecular classification tool, we undertook an in‐depth analysis of muscle‐invasive bladder cancers to uncover the molecular characteristics of the neuroendocrine‐like differentiation. The study explored the contribution of transcription factors and chromatin remodeling complexes to neuroendocrine differentiation in bladder cancer. The study revealed a significant correlation between β‐catenin localization and neuroendocrine differentiation in muscle‐invasive bladder tumors, highlighting the molecular complexity of neuroendocrine‐like tumors. Enrichment of YY1 transcription factor, E2F family members, and Polycomb repressive complex components in β‐catenin‐positive tumors suggest their potential contribution to neuroendocrine phenotypes. Our findings contribute valuable insights into the molecular complexity of neuroendocrine‐like bladder tumors. By identifying potential therapeutic targets and refining diagnostic strategies, this study advances our understanding of endocrinology in the context of bladder cancer. Further investigations into the functional implications of these molecular relationships are warranted to enhance our knowledge and guide future therapeutic interventions. [ABSTRACT FROM AUTHOR]

Copyright of Erzincan University Journal of Science & Technology is the property of Erzincan Binali Yildirim 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.)

Fungi that contaminate the fruits at stages such as ripening, harvesting, storage, transportation may cause deterioration and economic losses, and even some strains can produce mycotoxins known to be harmful to health. In this respect, it was examined that the mold diversity of some fruits sold in eastern Turkey. A total of 113 different fruits, both non-moldy and moldy, were collected and 395 strains were isolated and identified using classical methods from different parts of the fruits (surfaces, core cavities and rotten parts). It was found the 11 different genera of fungi including Penicillium spp. (34.43%), Cladosporium spp. (22.53%), Rhizopus spp. (21.01%), Alternaria spp. (8.10%), Botrytis spp. (7.34%), Aspergillus spp. (2.27%), Byssochlamys spp. (1.52%), Acremonium spp. (0.76%), Fusarium spp. (0.76%), Colletotrichum spp. (0.76%), and Geotrichum spp. (0.51%) in the analysed strawberry, grape, apple, cherry, pear, plum, pomegranate, apricot, peach, orange, tangerine, and quince fruits. It is noteworthy that the fungi known to produce mycotoxins such as Penicillium expansum and Penicillium italicum are among the fungi isolated within the scope of the study. [ABSTRACT FROM AUTHOR]

Herein, the effect of rosehip marmalade addition to kefir on it antioxidant activities was investigated. Firstly, the production of kefir, having the supplements of semi-skimmed milk, powder kefir ferment, and rosehip marmalade at different proportions (0% (control), 10%, and 15%) was made. Kefirs were stored in the refrigerator on days 1, 7, 14 and 21 at 4 ± 1ºC. It has been determined that it has a highly significant (p<0.01) effect on TPC during the storage period. In addition, it has been determined that storage period has a significant (p<0.05) effect on Vitamin C, while has a insignificant (p>0.05) effect on DPPH. The rosehip marmalade kefirs and control kefirs vitamin C and total phenolic content values were in the range of 7.85-9.04 mg 100g-1 and 1931, 18-2447,11 mg GAE L-1, respectively. On the other hand, the 2.2-diphenyl-1-picrylhydrazyl values of the samples were determined up to 67.85 μg ml-1 (EC50). With this research, it was concluded that the low Vitamin C content of kefir, which stands out in dairy products especially with its probiotic character, can be increased and it can be transformed into a fermented product with different sensory characteristics, both probiotic and prebiotic. [ABSTRACT FROM AUTHOR]

In this study, the effects of cemen paste with lyophilized red cabbage water extract (LRCWE) on the quality characteristics of pastırma were studied. Cemen paste with LRCWE concentrations of 0.0%, 0.8%, 1.0%, and 1.2% were used for pastırma production. Pastırma was stored at 4°C for 150 days. The a* values of external and sliced surfaces and sensorial scores were higher in the pastırma added with 1.0% and/or 1.2% LRCWE during processing and storage. LRCWE addition reduced thiobarbituric acid reactive substance (TBARS) (p <.01) and pH (p <.01) values, while protein oxidation, moisture, and microbiological counts did not change (p >.05) in pastırma production. However, TBARS (p <.01), pH (p <.01), and protein oxidation (p <.01) values increased during storage. Practical applications: Cemening (treatment of dry cured meat with cemen paste) is an important stage in pastırma production as it affects the quality of pastırma. Cemen paste especially affects the color of pastırma. Therefore, synthetic dyes are added to cemen paste to improve the color of pastırma. In addition, the lipid oxidation in pastırma increases during storage. This research could be useful for the food industry and consumers to know that lyophilized red cabbage water extract (LRCWE) is a more suitable natural coloring and antioxidant agent for pastırma cemen paste. In this way, the quality and functional characteristics of pastırma shall be increased during processing and storage. [ABSTRACT FROM AUTHOR]

Red cabbage is an attractive vegetable with its rich anthocyanin content, antioxidant potential, and coloring properties. The aim of this study was to determine the properties of lyophilized red cabbage water extract (LRCWE) obtained from fresh red cabbage and the usability of different ratios (0%, 0.4%, 0.6%, 0.8%, 1.0%, and 1.2%) of this extract in the production of pastirma cemen paste. LRCWE had high total phenolic content, anthocyanin content, and antioxidant activity properties. The results showed that besides the increased total phenolic content, anthocyanin content, and antioxidant potential of pastirma cemen paste, the addition of LRCWE significantly improved the desired redness (a*) and consumer acceptability compared to control samples. The best results in terms of redness, functional, bioactive, and sensory properties were determined in cemen pastes containing 1.0% and 1.2% LRCWE. In conclusion, the utilization of 1.0% and 1.2% LRCWE can be recommended as an alternative natural additive to synthetic colorants used in the production of pastirma cemen paste and threatening human health. Practical applications: Pastirma is a meat product produced by the salting/curing, the 1st drying, 1st pressing, 2nd drying, cemening and the final drying processes of the whole muscle or muscles. "Cemening" is defined as keeping the meat in a cemen paste prepared with various materials for a certain period of time and then covering the outer surface of the meat with this paste. Cemening is an important stage affecting the quality features of pastirma. Synthetic dyes that threaten human health are added to the cemen paste to improve the color properties of the pastirma. The results of this research could offer an alternative to the use of colorants produced from natural sources instead of synthetic dyes for pastirma providers and contribute to the nutrition of consumers with healthier and safer meat products. In this way, functional properties of meat products processed as pastirma shall be increased. [ABSTRACT FROM AUTHOR]

Copyright of Turkish Journal of Veterinary & Animal Sciences is the property of Scientific and Technical Research Council of Turkey 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 this study, Köme with walnuts were investigated for aflatoxin production. One part of stringed walnuts was inoculated at 104 spores/g with the Aspergillus parasiticus NRRL 2999 strain, and the other as control group was not inoculated. The Köme samples were stored at 20 ± 1C at 85 ± 2% and 95 ± 2% relative humidity for 45 days. All the samples were subjected to aflatoxin B1 (AFB1) and total aflatoxin analysis in certain time intervals (1, 4, 7, 15, 30 and 45 days). Enzyme-linked immunosorbent assay was used to detect the amounts of aflatoxins. At 85 ± 2% and 95 ± 2% relative humidity, the detected amounts of aflatoxins were 616.15 ng/kg AFB1 and 1747.16 ng/kg aflatoxin total, and 732.98 ng/kg AFB1 and 2039.02 ng/kg total at the end of 45 days, respectively. The findings of this research indicated that aflatoxin formation in Köme is dependent on the storage conditions, such as mold contamination, and relative humidity. Aflatoxin production was found in high levels at the 95 ± 2% relative humidity. PRACTICAL APPLICATIONS This study contributes to a better understanding of the effect on aflatoxin production of factors such as relative humidity and mold contamination. This approach is useful for determining storage conditions that would prevent aflatoxin formation. [ABSTRACT FROM AUTHOR]

In this study, 28 hazelnuts, 24 walnuts, 18 peanuts, 13 almonds, and 11 roasted chickpeas (leblebi) were analyzed for aflatoxin contamination using thin layer chromatography (TLC). Aflatoxin was found in 26 of 94 samples (27.66%) at concentrations ranging from 1 to 113 ppb. Detectable levels of aflatoxin were 33.4 ppb in hazelnuts, 22.1 ppb in walnuts, 43.0 ppb in peanuts, 7.4 ppb in almonds, and 1.7 ppb in roasted chickpeas. The highest level of aflatoxin was 113 ppb in a single hazelnut sample. Aspergillus and Penicillium species were frequently determined in all the samples. [ABSTRACT FROM AUTHOR]

Sixty-three samples of cheese consisting of 23 White cheeses, 14 Kaşar cheeses, 11 Tulum cheeses, 9 Civil cheeses and 6 Lor cheeses (whey-curd), were analyzed for the occurrence of aflatoxin M1 (AFM1) using enzymatic immunoassay. In 28 of 63 samples (44.44%), the presence of AFM1 was detected in concentrations between 7 ng/kg and 202 ng/kg. The mean levels of AFM1 were 28.08 ng/kg in White cheeses, 22.80 ng/kg in Kasar cheeses, 74.05 ng/kg in Tulum cheeses, 12.32 ng/kg in Civil cheeses and 15.95 ng/kg in Lor cheeses. [ABSTRACT FROM AUTHOR]

Tulum cheese was divided into 2 equal parts. One part was inoculated with 104 spores/g of aflatoxin-producing Aspergillus parasiticus NRRL 2999 strain. The other part, the control group, was not inoculated. All the samples were ripened in glass jars at 2 different temperatures (10 ± 1 and 20 ± 1 °C) and relative humidities (85 ± 2% and 95 ± 2%) and analyzed for aflatoxin formation on days 1, 15, 30, 45, 60 and 90 of storage using thin layer chromatography. Aflatoxins were determined in the inoculated samples after 15 days with incubation at 20 ± 1 °C, while they were not found in inoculated samples stored at 10 ± 1 °C or in any of the control group samples during a ripening period of 90 days. The levels of aflatoxins decreased after 15 days of storage. In 85 ± 2% and 95 ± 2% relative humidities, the levels of aflatoxins were 0.98 µg/kg B1, 47.90 µg/kg G1 and 4.20 µg/kg G2; and 32.76 µg/kg B1, 118.80 µg/kg G1 and 51.98 µg/kg G2 at the end of 90 days, respectively. The level of aflatoxin B2 was 47.25 µg/kg and 60.50 µg/kg in 85 ± 2% and 95 ± 2% relative humidities at the end of 30 days, respectively. However, it was not determined on days 45, 60 or 90. Data obtained in this study indicated that storage time and temperature, humidity and aflatoxigenic mould contamination significantly affected aflatoxin formation in Tulum cheese. It was concluded that aflatoxin did not form in Tulum cheese stored at ≤ 10 °C. [ABSTRACT FROM AUTHOR]

The object of this study is to evaluate the performance of the colorimetric loop-mediated isothermal amplification (LAMP) in detecting Listeria monocytogenes from chicken meats (n: 50; whole wing, breast, drumstick; totally N: 150). For this purpose, the chicken meats were artificially contaminated with 100-104 CFU/25 g (or sample) of L. monocytogenes and 5 others bacteria were used as competitive microbiota. After pre-enrichment, the samples were analyzed using conventional cultural, LAMP and real-time PCR methods. Primer sets of virulence gene hlyA were used for the L. monocytogenes-specific visualized LAMP with hydroxynaphthol blue (HNB) dye and amplified the target gene using specific primers at 65 °C for 45 min. As a result of analysis performed by three methods in the naturally contaminated samples, the presence of L. monocytogenes was detected in 9 of 150 samples (6%). The LAMP, qPCR and conventional method showed similar detection performances for L. monocytogenes in the naturally or artifically contaminated samples. These results demonstrated the use of HNB-LAMP method for, as an alternative to PCR, sensitive and specific to L. monocytogenes under isothermal conditions, could use as a simple, rapid detection technique and has the potential for detection of L. monocytogenes from the chicken meats. [ABSTRACT FROM AUTHOR]