Extraction of Bioactive Compounds from Yellow Onion Peels: Taguchi-SAW Hybrid Optimization

The aim of this study was to obtain an extract rich in bioactive components from yellow onion peels, which are generally considered waste material. Accordingly, a three-factor three-level Taguchi (L9) experimental design with three factors, namely ethanol concentration (A; 50%, 75%, 100%), extraction temperature (B; 30, 40, 50 °C), and sonication time (C; 10, 20, 30 min) was used to optimize the ultrasound-assisted extraction process of onion peel powders. Through Taguchi optimization, the optimum extraction conditions were determined as A2B3C2 to obtain the extract with the highest total phenolic matter (TPM) content and antioxidant activity (DPPH (%)). In addition, the extract produced under A2B1C2 conditions was found to be the richest in total monomeric anthocyanin (TMA) content with the highest level of color pigments. In order to determine the overall optimization conditions and to reduce the three-response optimization process to a single response, the simple sum weighting (SAW) method was used as a multi-criteria decision-making method. As a result of the optimization, it was concluded that an extract rich in bioactive components with optimal TPM and TMA contents and DPPH (%) value could be obtained as a result of sonication at 30 °C for 20 min to onion peel powders mixed with a solvent containing 75% ethanol (A2B1C2). The extraction conditions of bioactive components from yellow onion peels were successfully optimized by the Taguchi-SAW hybrid optimization method

Epigenetic-focused CRISPR/Cas9 screen identifies (absent, small, or homeotic)2-like protein (ASH2L) as a regulator of glioblastoma cell survival

Background: Glioblastoma is the most common and aggressive primary brain tumor with extremely poor prognosis, highlighting an urgent need for developing novel treatment options. Identifying epigenetic vulnerabilities of cancer cells can provide excellent therapeutic intervention points for various types of cancers. Method: In this study, we investigated epigenetic regulators of glioblastoma cell survival through CRISPR/Cas9 based genetic ablation screens using a customized sgRNA library EpiDoKOL, which targets critical functional domains of chromatin modifiers. Results: Screens conducted in multiple cell lines revealed ASH2L, a histone lysine methyltransferase complex subunit, as a major regulator of glioblastoma cell viability. ASH2L depletion led to cell cycle arrest and apoptosis. RNA sequencing and greenCUT&RUN together identified a set of cell cycle regulatory genes, such as TRA2B, BARD1, KIF20B, ARID4A and SMARCC1 that were downregulated upon ASH2L depletion. Mass spectrometry analysis revealed the interaction partners of ASH2L in glioblastoma cell lines as SET1/MLL family members including SETD1A, SETD1B, MLL1 and MLL2. We further showed that glioblastoma cells had a differential dependency on expression of SET1/MLL family members for survival. The growth of ASH2L-depleted glioblastoma cells was markedly slower than controls in orthotopic in vivo models. TCGA analysis showed high ASH2L expression in glioblastoma compared to low grade gliomas and immunohistochemical analysis revealed significant ASH2L expression in glioblastoma tissues, attesting to its clinical relevance. Therefore, high throughput, robust and affordable screens with focused libraries, such as EpiDoKOL, holds great promise to enable rapid discovery of novel epigenetic regulators of cancer cell survival, such as ASH2L. Conclusion: Together, we suggest that targeting ASH2L could serve as a new therapeutic opportunity for glioblastoma

Sternal abscess overlying giant aortic pseudoaneurysm developed after Bentall procedure Bentall prosedürü sonrası gelişmiş dev aortik pseudoanevrizma üzerine oturmuş sternal apse Olgu Sunumu

Abstract Aortic pseudoaneurysms are one of the most important complications to be encountered in cardiac surgery. Recently, the aortic pseudoaneurysms have been diagnosed by contrast enhanced computerized tomography. It has high specificity and sensitivity rates. Late postoperative sternal abscesses are rarely seen after open heart surgery. Thorax computerized tomography scan revealed abscess extending from subcutaneous tissue to the medullar component of sternum, overlying retrosternal giant aortic pseudoaneurysms. This article presents the case of a patient, who had undergone Bentall procedure three years ago due to type I aortic dissection and later presented in our cardiovascular surgery department with a sternal mass. Pam Med J 2013;6(1):33-36 Key words: Abscess; sternal wound infection; aortic pseudoaneurysm Özet Aortic pseudoanevrizmalar kalp cerrahisinde karşılaşılabilecek en önemli komplikasyonlardan biridir. Son zamanlarda aortic pseudoanevrizmalara kontrastlı bilgisayarlı tomografi ile tanı konmaktadır. Bu test oldukça yüksek özgüllük ve hassasiyet değerlerine sahiptir. Geç dönem sternal apseler açık kalp cerrahisinden sonra nadiren gözlenmektedirler. Bilgisayarlı toraks tomografisinde subkutanöz dokudan başlayıp sternum medullasına kadar uzanan absenin aortik retrosternal dev bir pseudoanevrizma üzerine oturduğu saptandı. Bu makalede; üç yıl önce tip I aortic diseksiyon nedeni ile Bentall ameliyatı olan ve daha sonra sternal kitle yakınmasıyla kalp damar cerrahisi kliniğimize müracaat eden hasta sunulmaktadır. Tıp Derg 2013;6(1):33-36 Pa

Determination of Rheological and Chemical Properties of Hemp, Rosehip Seed and Safflower Flours

The use of alternative flour in the production of cereal products such as bread can improve the functional and nutritional properties of bread. However, the addition of substitute flour to wheat flour may have some technological, sensory, and rheological disadvantages. To eliminate these problems, alternative flours should be used in different proportions. The aim of this study is to evaluate the remaining proportions of hemp, safflower and rosehip seeds after oil extraction and to determine their chemical properties (protein, fat, ash) and to investigate the effect on rheological dough properties with Mixolab when used as a substitute for wheat flour. Accordingly, safflower, hemp and rosehip seed flour were added to wheat flour in five different amounts (5, 7.5, 10, 15 and 20%), focusing on displacement. The addition of flour increased the protein, fat, ash, phenolic content, and antioxidant capacity. It was found that the addition of 10% safflower and hemp seed flour and 7.5% rosehip seed flour had a positive effect on rheological properties. For all three flour additions, the dough development time, stability, and percent protein softening values increased, while water holding capacity decreased. Flours added at 15% or more began to negatively affect the rheological properties. This study shows that 3 different flours, which can be added up to 10%, improve the rheological properties, chemically enrich them and improve their functional properties

Effect of different wheat bran fractions on bread quality

Atık olarak değerlendirilen ve insan beslenmesinde kullanılmayan buğday kepeği, diyet lifi ve fonksiyonel bileşenlerce zengin bir üründür. Bu çalışmada >850 µm ve 200 µm boyutlarında buğday kepeği ilavesi ile yüksek lifli ve fonksiyonel özellikleri iyileştirilmiş ekmek üretimi gerçekleştirilmiştir. Çalışma kapsamında 3 farklı oranda (%10, 20 ve 30) kaba ve ince kepek ile ikame edilmiş buğday unu ile ekmek üretilmiştir. Üretilen ekmeklerin fiziksel, kimyasal ve fonksiyonel (toplam fenolik madde, toplam flavonoid madde ve antioksidan aktivite) özellikleri incelenmiştir. Ayrıca ekmeklerin önemli nişasta fraksiyonları belirlenmiştir. Kaba kepek ilavesi ince kepek ilavesine göre ekmeklerde daha fazla hacim azalmasına ve koyu kabuk rengine neden olmuştur. Kaba kepek ilavesi çözünmez diyet lifi içeriğinde artışa neden olmuştur. İnce kepek ilavesi çözünür diyet lif içeriğinde daha fazla artışa neden olmaktadır. İnce kepek ilavesi kaba kepek ilavesine göre ekmeklerin fonksiyonel özelliklerini daha fazla arttırmıştır. Ayrıca kepek ilavesinin ekmeğin besinsel özelliklerinde iyileşmeye neden olduğu belirlenmiştir.Wheat bran, which is considered waste and not used in human nutrition, is a product rich in dietary fiber and functional components. In this study, the production of high-fiber bread with improved functional properties was produced with the addition of >850 µm and 200 µm sizes of wheat bran In the scope of the study, bread was produced with wheat flour substituted with 3 different ratios (10, 20 and 30%) of coarse and fine bran. The physical, chemical and functional (total phenolic substance, total flavonoid substance and antioxidant activity) properties of the produced bread were examined. In addition, the important starch fraction properties of the breads were investigated. The addition of coarse bran causes more volume reduction and a darker crust color in the bread compared to the addition of fine bran. The addition of coarse bran caused an increase in the insoluble dietary fiber content, while the addition of fine bran caused a greater increase in the soluble dietary fiber content. The addition of fine bran increased the functional properties of the bread more than the addition of coarse bran. In addition, it was determined that the bran addition caused an improvement in the nutritional properties of the bread

KURUTMA İŞLEMİNİN ÜZÜMLERDE BULUNAN PESTİSİTLER ÜZERİNE ETKİSİ

Bu çalışmada üzümlerde bulunan chlorpyrifos, diazinon, dimethoate ve methidathion pestisitlerininkurutma kinetikleri belirlenmiştir. Güneşte ve farklı sıcaklılarda (50°C'de 72 saat, 60°C'de 60 saat,70°C'de 48 saat, 80°C'de 36 saat süre ile) hava akımlı etüvde kurutma işlemi olmak üzere iki farklı kurutmaişlemi uygulanmıştır. Güneşte kurutma işleminde chlorpyrifos, diazinon ve methidathion pestisitlerininyarılanma ömürleri sırasıyla 5.64, 6.42 ve 5.25 gün olarak bulunmuştur. Dimethoate verileri 0., 1. ve 2.derece kinetik uyumu göstermemiştir. Sıcaklık yükseldikçe pestisitlerin parçalanması artmıştır. Dimethoate,diazinon, chlorpyrifos ve methidathionun aktivasyon enerjileri sırasıyla 42.02, 42.18, 42.01 ve 41.08J/mol olarak hesaplanmıştır.In this study, drying kinetics of chlorpyrifos, diazinon, dimethoate and methidathion pesticides ongrape samples were determined. Grapes were dried under two conditions: by sunlight (for 21 days)and in a ventilated oven at different temperatures (at 50 °C for 72 hrs, at 60 °C for 60 hrs, at 70 °C for 48hrs, at 80°C for 36 hrs). During sun drying, half-lives of chlorpyrifos, diazinon and methidathion were5.64, 6.42 and 5.25 days, respectively. The data for dimethoate did not fit 0th,, 1stand 2ndorder kinetics.During oven-drying, the pesticides followed the first order kinetic model. When the temperatureincreased, degradation of pesticides raised. The activation energies of dimethoate, diazinon, chlorpyrifosand methidathion were calculated as 42.02, 42.18, 42.01 and 41.08 J/mol, respectively

Functional properties of different wheat bran fractions and their effect on dough rheological properties

Kepek, buğday tanesinin öğütülmesi sırasında undan ayrılan değirmen yan ürünüdür. Genellikle insan tüketiminde çok kullanılmayan bu değerli kısım son yıllarda insanların bilinçlenmesi ve sağlıklı gıdalara yönelmesi sonucu değerlendirilmeye başlanmıştır. Bu çalışmada %10, %20 ve %30 oranında ilave edilen kaba ve ince kepeğin kimyasal, fonksiyonel ve hamur reolojik özellikleri üzerineetkileri incelenmiştir. Toplam fenolik ve flavonoid madde ile antioksidan içerikleri bakımından ince kepeğin kaba kepeğe göre daha zengin olduğu, toplam diyet lifi içeriğinin kaba kepekten daha düşük olduğu bulunmuştur. Hamur üzerine reolojik etkileri bakımından kaba kepek ilavesi ince kepeğe göre su tutma kapasitesini ve nişasta retrogradasyonunu artırmıştır. Hamurun gelişme süresi ve stabilitesi bakımından ince kepek ilavesinin kaba kepek ilavesine göre daha pozitif etki sağladığı belirlenmiştirBran is produced as a byproduct of milling process of grain. In recent years, people have become more conscious towards the healthy foods. As a result, this valuable part of grains, not generally consumed by humans, has been started to be used. In this study rheological, chemical and functional properties of fine and coarse bran added 10%, 20% and 30% on dough were studied. It was found that fine bran was richer in terms of total phenolic and flavonoid materials as well as the antioxidant activities but its total dietary fiber content was lower than coarse bran. Coarse bran addition increased water absorption and starch retrogradation of dough. Fine bran provided more positive effects on the development time and stability of dough compared to coarse bra

Rheological properties of dough by addition of wheat bran hydrolysates obtained at different temperatures

WOS:000907037700001The functional and nutritional properties of bread could be improved by incorporating wheat bran. However, there are several disadvantages including technological, sensory and rheological associated with the use of wheat bran directly in bread processing. To eliminate these problems, wheat bran can be subjected to different pretreatments. The aim of this study was to apply hydrothermal treatment to the wheat bran at different temperatures and investigate the effect of the hydrolysates of the pretreated wheat bran on the rheological properties of dough. The hydrothermal treatment process was applied at 130–160 °C for 30 min. The amounts of reducing sugar, furfural, acetic acid and phenolic substances in the hydrolysate increased with the increase of the hydrolysis temperatures. It was determined that the addition of the hydrolysate obtained at 150 °C to dough had a positive effect on its rheological properties. It reduced the dough development time and increased the water holding capacity. However, some drawbacks started to occur in the dough's rheological properties with the use of the hydrolysates obtained at higher than 150 °C. The results of this study showed that hydrothermal treatment had the advantage of eliminating the technological and rheological problems caused by the direct addition of wheat bran