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Our objective was to analyze the diversity of the microbiota over 180 d of ripening of eight batches of artisanal goatskin Tulum cheeses by culture-dependent and culture-independent (PCR-DGGE) methods. V3 region of the bacterial 16S rRNA gene was amplified with the PCR after direct DNA isolation from the cheese samples. Nine different species and five genera were determined by culturing, while 11 species were identified in the PCR-DGGE technique. This diversity revealed the uniqueness of artisanal cheese varieties. The dominant genera in all the cheese samples were composed of Enterococcus species. The culture-dependent method revealed five genera (Enterococcus,Bacillus,Lactococcus,Lactobacillus, Sphingomonas) while three genera (Enterococcus, Streptococcus, Lactococcus) were detected in the culture-independent method. It was concluded that combining the two methods is important for characterizing the whole microbiota of the Tulum cheese varieties produced in the Anamur region.

The aim of the study was to investigate the empathy level and caring behaviors perceptions of nursing students.This cross-sectional and correlational study was conducted with 276 nursing students.The mean Empathic Tendency Scale score was 62.71 ± 5.10 (min. 20 to max. 100), indicating a low level of empathy. The mean of the Caring Assessment Questionnaire was 5.42 ± 0.80 (min. 1 to max. 7), showing a good perception of caring behaviors. There was a positive, low, and significant relationship between empathy and caring behaviors (r = 0.286, p 0.001).This study revealed that nursing students have low-level empathy and high-level caring behaviors.Throughout the educational process, the students' caring competencies, which include empathy and caring behaviors, developed. It is suggested that humanistic and value-oriented pedagogical approaches be incorporated into nursing curricula.

Pemetrekset (PEM) küçük hücre dışı akciğer kanseri tedavisi için kullanılmaktadır. Bununla birlikte, pemetreksetin hızlı eliminasyon, düşük biyoyararlanım, zayıf tümör hücresi seçiciliği ve penetrasyon gibi sorunları vardır. Pemetreksetin akciğer kanseri hücrelerinde etkisini artırmak ve yan etkilerini en aza indirmek için ilaç taşıyıcı sistem kullanımına ihtiyaç vardır. Bu çalışmadaki amaç, biyobozunur ve non-toksik yapıdaki aljinat/kitosan nanopartiküllerine (ACNP) pemetrekset adsopsiyonunu gerçekleştirerek, pemetreksetin vücut içinde etkin bir şekilde taşınımını ve istenilen bölgede salımını sağlamaktır. Çalışmada iyonotropik jelasyon yöntemi kullanılarak aljinat/kitosan nanopartikülleri sentezlenip adsorpsiyon metodu ile pemetrekset taşıyıcı sisteme yüklendi. İlaç yükleme verimi % 57,80 olarak hesaplandı ve karakterizasyon testleri yapıldı. Pemetrekset yüklü aljinat/kitosan nanopartiküller (PACNP) ve serbest pemetrekset çözeltisi kullanılarak pH 5,5 ve 7,4 ortamlarında ilaç salım çalışmaları gerçekleştirildi. Elde edilen sonuçlar birbiriyle karşılaştırıldı. İlaç salım profili 25 saat boyunca izlendi ve nanopartiküllerden pH 7,4’te gözlenen %7’lik salım miktarının pH 5,5’ta %11’e yükseldiği belirlendi. Geliştirilen bu nanopartikül sistemi, pemetreksetin kontrollü salımı için daha ileri çalışmalarda in vitro ve in vivo olarak araştırılma potansiyeline sahiptir., Pemetrexed (PEM) is used for treatment of non-small cell lung cancer. However, PEM has disadvantages like fast elimination, low bioavailability, poor tumor cell selectivity, and penetration. Thus, there is a need for using pemetrexed delivery system to increase the anticancer effect of drug in lung cancer cells and to minimize its side effects. The purpose of this study is development of alginate/chitosan nanoparticles (ACNP) that have biodegradable and non-toxic structure for effective delivery of PEM for lung cancer therapy. In the present study, ACNP were prepared using the ionic gelation method, and pemetrexed was loaded via the adsorption method. Drug adsorption efficiency was calculated to be 57.80% and characterization studies were performed. In vitro drug release tests were carried out at pH levels of 5.5 and 7.4 with pemetrexed-loaded alginate/chitosan nanoparticles (PACNP) and free pemetrexed, and both the results were subsequently compared. Up to 11% release yield was observed at pH 5.5, and the yield reached up to 7% in pH 7.4 in the 25 hours. This nanoparticle system could be investigated in vitro and in vivo in further studies for controlled release of pemetrexed.

Bu araştırmanın amacı üniversite programlarında yer alan lisans derslerinin hedef, içerik, öğrenme- öğretme ve değerlendirme boyutlarının süreç odaklı ve sonuç odaklı program geliştirme yaklaşımları açısından incelemektir. Araştırmanın verileri üç ilde bulunan beş üniversitede dokuz farklı lisans programında öğrenim gören 18 öğrenciyle yapılan görüşmeler yoluyla elde edilmiştir. Görüşmeler, lisans derslerinin hedef, içerik, öğrenme- öğretme ve değerlendirme boyutlarının belirlenmesinde öğrencilerin bu sürece katılmalarına ilişkin sekiz sorudan oluşan yapılandırılmış bir görüşme formu ile yapılmıştır. Görüşmelerden elde edilen veriler betimsel analize tâbi tutulmuştur. Öğrenciler hedef, içerik, öğrenme öğretme ve değerlendirme boyutlarının belirlenmesi ve yürütülmesi aşamalarında katılım sağlamadıklarını ancak katılmak istediklerini belirtmişlerdir. Özellikle öğrenme-öğretme boyutu ile ilgili kararlara aktif olarak katılmak istediklerini vurgulamışlardır. Bulgular, üniversite lisans derslerine ilişkin program kararlarında sonuç odaklı yaklaşımların benimsendiğini, öğrenci katılımına yer verilmediğini göstermiştir. Üniversite lisans programlarının geliştirilmesinde süreç odaklı yaklaşımların da benimsenmesi için çalışmalar yapılması önerilmiştir., The aim of this study was to examine the course objectives, course content, teaching-learning and evaluation components of the undergraduate courses in terms of the process and product-oriented program approach. Data were obtained through the interviews with 18 students from nine different undergraduate programs of five universities in three cities. The interviews were conducted with a structured interview form consisting of eight questions about the involvement of students in the decision making processes on the course objectives, course content, teaching-learning, and evaluation components. Descriptive analysis technique was used to analyze the data. Findings showed that students did not actively participate in the decision making processes on the course objectivescourse content, teaching-learning, and evaluation components. However, they emphasized that they would like to participate actively especially in the decisions on the teaching-learning component. It was found that product-oriented program approaches were adopted in the decisions of undergraduate program components and students did not actively participate in these processes. It was recommended that further studies should be done to adopt the processoriented approaches in developing undergraduate course programs

WOS: 000503313900126, The yoghurt samples enriched with hot and cold break tomato powders (HBT and CBT) were evaluated by monitoring the changes in some physicochemical properties and bacterial viability during storage. Besides, radical scavenging activity, total phenolic contents, and textural parameters of samples were determined. Tomato powders were added at different levels (0.5, 1, 2%) and L. paracasei F19 was used with starter culture in yoghurt production. Total solids and ash content of yoghurt without powders were lower than the others. HBT supplementation significantly increased DPPH and ABTS + scavenging activities and the highest activities were determined in yoghurt samples containing 2% HBT (197.7 g/kg, 4.84 mol trolox/kg respectively). Total phenolic content of samples ranged from 5.00 to 14.92 g GAE/kg. The addition of tomato powders decreased firmness and viscosity and plain yoghurt was found to be more consistence (12161.80 g s) and cohesive (219.50 g). The pH values of samples decreased whereas titratable acidity values increased throughout 21 days of storage and L. pantacasei F19 counts was higher than 10(6) CFU/g at the end of storage.

Experimental yoghurts were made with 13% reconstituted skim milk supplemented with 1, 2, 3% rice bran (RB) and inoculated with probiotic culture of Lactobacillus casei 431. The products were stored at 4 °C for 3 weeks. During this period, the viability of the probiotic L. casei 431 strain and yoghurt starter cultures were evaluated. In addition to this, some physicochemical, antioxidative and sensory properties of yoghurts were also determined. L. casei 431 remained above the 8 log CFU/g throughout the storage period in yoghurts fortified with 2% and 3% RB. Addition of rice bran decreased the syneresis and viscosity values whereas it increased scavenging activities of DPPH radical. However, yoghurts with RB had less sensory scores compared to plain yoghurt.

WOS: 000495345400032, PubMed: 31749495, The aim of this study was to investigate the effect of immature wheat grain (IWG) on the survival of Lactobacillus acidophilus NCFM (LNCFM), Lactobacillus casei 431 (L431) and Lactobacillus acidophilus 20079 (L20079) in yoghurts under cold storage. Furthermore, the impact of IWG on physicochemical, textural and antioxidative properties of yoghurts was evaluated. Fortification of yoghurt with IWG positively affected LNCFM and L20079 counts during cold storage whereas no statistical improvement was observed in the viability of L431. The addition of IWG clearly supported the antioxidative activity and total phenolic content in yoghurt. No statistical differences were discovered regarding syneresis and water holding capacity in all probiotic applications. Although, enrichment with IWG enhanced the firmness of probiotic yoghurts, it simultaneously reduced the cohesiveness and viscosity index. This study demonstrated that IWG may be used as a food additive for enhancing probiotic LNCFM and L20079 survival and providing functional aspects in yoghurt.

The main objective of this study was improving nutritional composition and functionality of tarhana, a fermented food product, with dietary fiber sources. For this purpose, two different by-products; rice bran (RB) and corn bran (CB) were used in tarhana formulation at the levels of 5, 10 and 15% and some physical, chemical, microbiological, functional and sensory attributes were examined. 15% RB added tarhana contained higher levels of ash, protein, fat content, antioxidant activity and total phenolic compounds (3.64%, 16.39%, 6.91%, 59.40% and 142.4 mg/100 g respectively) whereas the highest cellulose content was observed with 15% CB substitution (2.37%). Moreover 10% and 15% CB supplementation resulted in an increase in Lactobacillus spp. and Streptococcus spp. counts. L* values decreased with CB and especially substitution level higher than 10% decreased a* and b* values of samples. Control exhibited higher viscosity values than others. The end product was affected by enrichment with brans and overall acceptability results showed that RB addition had an unpalatable effect whereas CB added samples gained similar scores with control.

In this study, the effect of immature wheat grain (IWG) supplementation on the tarhana formulation was investigated by determining color values and some chemical and microbiological properties. Flours obtained from IWG, harvested at 26 (IWG-1) and 36 days (IWG-2) after anthesis, were used in the tarhana formulation as a replacement of white wheat flour in concentrations of 10, 30 and 50%. Ash, Ca, Mg, K, P and Zn contents of tarhana samples increased by IWG-1 addition. IWG-2 addition resulted in an increase in moisture and protein contents. IWG-1 addition into the tarhana provided an increase in the antioxidant activity and total phenolic contents of the samples. The total counts of mesophilic aerobic bacteria and lactic acid bacteria of tarhana with IWG-1 were higher than those of other tarhana samples. Practical Applications Some changes occur in the physical properties and chemical composition of wheat during maturation period. These changes have an effect on the nutritional components and health benefits of wheat grain. In this study, two different immature wheat grains were used in tarhana production. Some chemical and microbiological properties of enriched tarhanas were assessed. Using immature wheat flour increased the mineral content of tarhana samples. The antioxidant activity of samples increased with immature wheat flour addition. Counts of lactic acid bacteria of enriched tarhanas was higher than the control.

WOS: 000360077300074, PubMed: 26345028, Wheat flour used in Turkish noodle (eriAYte) production was replaced with wheat germ (0, 10, 20 and 30 %) and beta-glucan (0 and 4 %). Noodle samples were analyzed for their moisture, ash, protein, fat, mineral contents, color values and sensory properties. Cooking properties as volume increase (VI), weight increase (WI) and cooking loss (CL) were also determined. Wheat germ increased the ash, protein, fat and mineral contents of the noodles. beta-glucan had an improving effect especially on Ca, Fe, Mg and P contents of noodle samples. While wheat germ raised VI values of the noodle, beta-glucan had a negative effect on VI. The CL of noodle samples varied between 5.8 % and 7.3 %. Decreasing sensory scores obtained at high level of wheat germ with and without beta-glucan. The present results showed that wheat germ and beta-glucan have a good potential for increasing nutritional quality of noodle.

In this research, different wheat-legume flour blends were used in Turkish noodle preparation with the aid of some gums (xanthan and guar). Chickpea, common bean and soy flours were used in noodle formulation at 20% level with and without gum (1%) addition. Some physical, chemical and sensory properties of noodles were determined. Water uptake, volume increase and cooking loss values of the noodles changed between 92.03-116.37%, 125.0-187.23% and 4.88-8.10%, respectively. Xanthan or guar gam addition decreased cooking loss values of legume fortified noodles. Both legume flour and gum addition significantly (p