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9 results on '"Bayazıt, Ayşe Derya"'

8. Determination of Caffeine Amount of Organic and Conventional Coffees.

Author

Deveci, Gülsüm, Çelik, Elif, Cemali, Özge, Şahin, Teslime Özge, Bayazıt, Ayşe Derya, Özbay, Sena, Ağagündüz, Duygu, and Karadağ, Makbule Gezmen

Subjects
CAFFEINE, ORGANIC farming, AGRICULTURAL productivity, HIGH performance liquid chromatography, COFFEE plantations
Abstract

Organic farming is a controlled and certified form of agricultural production at every stage, from production to consumption, without using chemical inputs in production. It has been suggested that there are differences in the amount of nutrients and non-nutrient compounds in foods produced by organic and conventional agriculture. In light of this information, the caffeine content of coffee, which is an important consumption product in our country and the world, has been evaluated in terms of organic and conventional coffees. For this purpose, 12 different types of organic (n=7) and conventional (n=5) coffees belonging to 5 different brands (A, B, C, D, E) offered for sale in the market were included in the sampling. The included brands were carefully selected to provide both organic and conventional options. The caffeine content of all ready-to-serve coffee samples was analyzed with high-pressure liquid chromatography (HPLC). The caffeine content of the coffees was expressed as mg/L, and the statistical analysis of the data was done with the SPSS 22.0 package program. The amount of caffeine (mg/L) in organic coffees was therefore found to be lower than that in conventional coffees when coffees are compared based on production methods (863.2181.46 mg/L, 1115.4380.88 mg/L, p<0.05, respectively). While the quantity of caffeine in organic coffee from three brands was found to be lower than that of conventional coffee (Organic and conventional, respectively; A: 694.9±31.73 mg/L and 1030.8±7.55 mg/L; D: 853.9±32.50 mg/L and 1576.4±250.94 mg /L; E: 1094.2±32.03 mg/L and 1470.7±13.45 mg/L; p<0.05), it was found that the converse was true for the other two brands when the amount of caffeine is compared according to both the production method and the brands (Organic and conventional, respectively; B: 904.9±189.54 mg/L and 831.3± 67.91 mg/L, C: 684.4±63.78 mg/L and 667.7±84.36 mg/L; p<0.05). The amount of caffeine in the coffees acquired using the conventional production method was higher than the coffee obtained using the organic production technique, and the amounts of caffeine in the coffees varied depending on the brands. This integrates the fact that the amount of caffeine in food can depend on whether or not production. [ABSTRACT FROM AUTHOR]

Published
2023
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9. Understanding the role of the gut microbiome in gastrointestinal cancer: A review

Author

Duygu Ağagündüz, Ermelinda Cocozza, Özge Cemali, Ayşe Derya Bayazıt, Maria Francesca Nanì, Ida Cerqua, Floriana Morgillo, Suna Karadeniz Saygılı, Roberto Berni Canani, Paola Amero, Raffaele Capasso, Ağagündüz, Duygu, Cocozza, Ermelinda, Cemali, Özge, Bayazıt, Ayşe Derya, Nanì, Maria Francesca, Cerqua, Ida, Morgillo, Floriana, Saygılı, Suna Karadeniz, Berni Canani, Roberto, Amero, Paola, and Capasso, Raffaele

Subjects
Pharmacology, Microbiome, Gastrointestinal cancer, non-coding RNAs, therapeutics, diagnosis, Pharmacology (medical)
Abstract

Gastrointestinal cancer represents one of the most diagnosed types of cancer. Cancer is a genetic and multifactorial disease, influenced by the host and environmental factors. It has been stated that 20% of cancer is caused by microorganisms such as Helicobacter pylori, hepatitis B and C virus, and human papillomavirus. In addition to these well-known microorganisms associated with cancer, it has been shown differences in the composition of the microbiota between healthy individuals and cancer patients. Some studies have suggested the existence of the selected microorganisms and their metabolites that can promote or inhibit tumorigenesis via some mechanisms. Recent findings have shown that gut microbiome and their metabolites can act as cancer promotors or inhibitors. It has been shown that gastrointestinal cancer can be caused by a dysregulation of the expression of non-coding RNA (ncRNA) through the gut microbiome. This review will summarize the latest reports regarding the relationship among gut microbiome, ncRNAs, and gastrointestinal cancer. The potential applications of diagnosing and cancer treatments will be discussed.

Published
2023

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