Detekcija Coxiella burnetii u skupnim uzorcima kravljeg, kozjeg i ovčjeg mlijeka pomoću lančane reakcije polimeraze (PCR)

Q fever is a widespread zoonotic disease that is caused by obligate intracellular bacteria, Coxiella burnetii. This study was planned to determine the prevalence of C. burnetii in cows’, goats’, and ewes’ bulk milk (BM) samples using PCR and to confirm positive results by DNA sequencing. A total of 150 BM samples (50 samples of each cows’, goats’, and ewes’ milk) collected from 15 randomly selected dairy farms in Hatay province were analyzed. The BM samples were taken between January 2012 and July 2013. Bacterial DNA was extracted directly from milk samples. Nine of the BM samples (6 %) were PCR positive; five from cows’ BM, two from ewes’ BM, and two from goats’ BM. Bacterial DNA was detected in 3 of 15 (20 %) dairy farms. Positive results were confirmed by DNA sequencing. The sequencing results of Coxiella DNA extracted from cows’, goats’, and ewes’ milk samples were consistent with the reference strain with 100 %, 99.7 %, 99.8 % homology, respectively. BM samples were found to be contaminated with C. burnetii; therefore, taking hygienic measures is necessary for food safety and public health.Q-groznica je široko rasprostranjena zoonoza koju uzrokuje obligatno unutarstanična bakterija Coxiella burnetii. Ovom studijom planirano je utvrditi prevalenciju C. burnetii u skupnim uzorcima kravljeg, kozjeg i ovčjeg mlijeka pomoću PCR i potvrditi pozitivne rezultate sekvenciranjem DNA. Analizirano je ukupno 150 uzoraka (50 uzoraka kravljeg, kozjeg i ovčjeg), sa 15 nasumično odabranih gospodarstava u pokrajini Hatay. Skupni uzorci uzeti su u razdoblju između siječnja 2012. i srpnja 2013. Bakterijska DNA izolirana je direktno iz mlijeka. Devet je uzoraka (6 %) bilo PCR pozitivno (pet uzoraka kravljeg mlijeka i po dva kozjeg i ovčjeg). Bakterijska DNA utvrđena je u 3 od 15 (20 %) mliječnih far¬mi. Pozitivni rezultati potvrđeni su sekvenciranjem bakterijske DNA, jer je utvrđena vrlo visoka (100 %, 99,7 %, 99,8 %) homolognost sekvenci sa referentnim sojem Coxiella burnetii, stoga je nužno provođenje higijenskih mjera da bi se osigurala sigurnost hrane i zdravlje ljudi

Otpornost na vankomicin i geni za virulenciju u bakterija roda Enterococcus

In this study, Enterococcus faecium was the most commonly found species with a level of 10.1%, followed by Enterococcus durans (19/246, 7.7%), Enterococcus faecalis (13/246, 5.2%), and Enterococcus hirae (9/246, 3.6%). When the virulence gene profile of isolates was evaluated, gelE was the predominant (25/66, 37.8%) virulence factor in isolates followed by asa1 (22/66, 33.3%), esp (12/66, 18.1%), and cylA (4/66, 6.0%). None of the isolates harboured the hyl gene. In this study, all and/or the majority of the Enterococcus isolates tested were found to be resistant to ampicillin, rifampicin, vancomycin, and erythromycin. However, vancomycin resistance genes, such as vanB and vanC1, were not determined in any of the isolates by multiplex PCR. Only three isolates of E. durans recovered from Surk cheese were found to be carrying the vanA gene. The results demonstrate that antimicrobial-resistant and virulent strains of enterococci occur in food of animal origin in Turkey.Najčešće dokazana vrsta u ovom istraživanju bila je Enterococcus faecium s učestalošću od 10,1 %, zatim Enterococcus durans (19/246, 7,7 %), Enterococcus faecalis (13/246, 5,2 %) te Enterococcus hirae (9/246, 3,6 %). U izolatima spomenutih vrsta pretežno je dokazan gen gelE za virulenciju (25/66, 37,8 %), zatim gen asa1 (22/66, 33,3 %), esp (12/66, 18,1 %) te cylA (4/66, 6,0 %). Ni u jednog od izolata nije bio ustanovljen gen hyl. Gotovo svi ili većina izolata bila je otporna na ampicilin, rifampicin, vankomicin i eritromicin. Ipak, geni za otpornost na vankomicin, kao što su vanB i vanC1, nisu bili dokazani ni u jednom izolatu višestrukim PCR-om. Samo tri izolata vrste E. durans, izdvojena iz surk sira, posjedovala su gen vanA. Rezultati pokazuju da se virulentni sojevi enterokoka i sojevi otporni na antimikrobne tvari pojavljuju u hrani životinjskog podrijetla u Turskoj

Effects of Cornus mas L. and Morus rubra L. extracts on penicillin‑induced epileptiform activity: an electrophysiological and biochemical study

Traditionally, Morus rubra L. (Moraceae) (red mulberry) and Cornus mas L. (Cornacea) (cornelian cherry) fruits are eaten fresh and are also used in marmalades, juices, jam, natural dyes in Turkey and are believed to have beneficial effects in case of multiple health issues such as antipyretic, diarrhea and intestinal parasites. However, the effects of M. rubra and C. mas on epilepsy has not been known. This study evaluates the effects of M. rubra and C. mas extracts on penicillin‑induced epileptiform activity. Sixty Wistar rats randomly divided into ten groups (n=6): control, sham, penicillin, penicillin+M. rubra extract (2.5, 5, 10, 20 mg/kg) and penicillin+C. mas extract (2.5, 5, 10 mg/kg). Epileptiform activity was induced by using penicillin (500 IU, i.c.) and electrocorticogram records (150 min) were obtained. Also, biochemical analysis in blood samples were evaluated. According to the electrocorticogram analysis, the effective dose was detected as 10 mg/kg for both C. mas and M. rubra. This dose decreased the spike frequencies of convulsions while amplitude wasn't changed by both substances. In erythrocyte studies, there were significant differences regarding nitric oxide in the control, sham and penicillin groups. There were significant differences regarding malondialdehyde in all groups. In the plasma, there were significant differences among groups regarding xanthine oxidase in the penicillin‑C. mas and penicillin‑M. rubra groups. There were differences regarding malondialdehyde in the penicillin‑C. mas and M. rubra‑C. mas groups. Both extracts reduced the frequency of epileptiform activity. After administration of the extracts malondialdehyde levels decreased also in both erythrocytes and plasma

A STUDY ON THE USE OF DIFFERENT MATERIALS COMBINED WITH ALLOGRAFT ON OSSEOINTEGRATION AND BONE REGENERATION OF DENTAL IMPLANTS WITH CORONAL DEFECTS IN A RABBIT MODEL

Objectives: To assess differential effects of different materials combined with allograft on bone-to-implant contact and newly formed bone formation in dental implants with coronal defects histomorphometrically. Materials and Methods: The study was conducted on 24 male New Zealand white rabbits. Dental implants (3.0 × 10 mm) were placed at the center of defects (9 mm diameter, 4 mm depth) created in the tibial bones of the rabbits. Graft (GF, n=8), graft + rifamycin (GR, n=8), and graft + black cumin oil via orogastric route (GB, n=8) were applied on the coronal aspects of the implants for 28 days. Undecalcified histomorphometric analyses were conducted on slides stained with toluidine blue. Results: Bone-to-implant contact was 46.57% ± 3.59% in the graft, 67.12% ± 3.64% in the graft+rifamycin, and 55.62% ± 4.37% in the graft+black cumin oil groups. The percentage of new bone formation at the defect area was 34.71% ± 4.11% in the graft, 55.37% ± 4.89% in the graft + rifamycin, and 45.75% ± 3.69% in the graft + black cumin oil groups. In terms of new bone formation and bone-to-implant contact, graft + rifamycin and graft + black cumin oil groups were significantly different from the graft group. The differences between the graft + rifamycin and graft + black cumin oil groups were also statistically significant. Conclusion: Allogreft + rifamycin and orogastric black cumin oil were found to have positive effects on bone healing at sites with coronal defects. Rifamycin showed significantly greater favorable effects on bone-to-implant contact and new bone formation compared to black cumin oil

Effects of Cornus mas L. and Morus rubra L. extracts on penicillin‑induced epileptiform activity: an electrophysiological and biochemical study

Traditionally, Morus rubra L. (Moraceae) (red mulberry) and Cornus mas L. (Cornacea) (cornelian cherry) fruits are eaten fresh and are also used in marmalades, juices, jam, natural dyes in Turkey and are believed to have beneficial effects in case of multiple health issues such as antipyretic, diarrhea and intestinal parasites. However, the effects of M. rubra and C. mas on epilepsy has not been known. This study evaluates the effects of M. rubra and C. mas extracts on penicillin‑induced epileptiform activity. Sixty Wistar rats randomly divided into ten groups (n=6): control, sham, penicillin, penicillin+M. rubra extract (2.5, 5, 10, 20 mg/kg) and penicillin+C. mas extract (2.5, 5, 10 mg/kg). Epileptiform activity was induced by using penicillin (500 IU, i.c.) and electrocorticogram records (150 min) were obtained. Also, biochemical analysis in blood samples were evaluated. According to the electrocorticogram analysis, the effective dose was detected as 10 mg/kg for both C. mas and M. rubra. This dose decreased the spike frequencies of convulsions while amplitude wasn't changed by both substances. In erythrocyte studies, there were significant differences regarding nitric oxide in the control, sham and penicillin groups. There were significant differences regarding malondialdehyde in all groups. In the plasma, there were significant differences among groups regarding xanthine oxidase in the penicillin‑C. mas and penicillin‑M. rubra groups. There were differences regarding malondialdehyde in the penicillin‑C. mas and M. rubra‑C. mas groups. Both extracts reduced the frequency of epileptiform activity. After administration of the extracts malondialdehyde levels decreased also in both erythrocytes and plasma

Comparison of Genial Tubercule Anatomy Based on Age and Gender

Objective: In our study, it was aimed to determine whether there were differences in genial tubercle dimensions depending on age and gender.Methods: In this study, 220 cone beam computed tomography (CBCT) images of patients (110 female and 110 male) between the ages of 20-80 years were obtained from the archive of İzmir Katip Çelebi University Faculty of Dentistry. All patients were divided into decade groups according to their age, and each decade group was divided into two subgroups according to gender. The genial tubercle was defined radiologically using axial, coronal and sagittal sections as well as 3D reconstruction image with NNT software program. Sagittal, vertical and horizontal dimensions of the genial tubercle were measured and statistically analyzed.Results: There was a weak negative correlation between age groups and vertical values (r=-0.142; p=0.036) whereas the correlation coefficients between age groups and sagittal and horizontal values were not statistically significant (r=-0.043; p=0.530 and r=-0.039; p=0.563). There was a strong positive correlation between vertical and sagittal values in men (r=0.705, p<0.001) and women (r=0.714, p<0.001) in the whole group. There was a weak positive correlation between horizontal and sagittal, horizontal and vertical values in men (r=0.362, p<0.001; r=0.231, p<0.001) and women (r=0.304, p<0.001; r=0.257, p=0.007) in the whole group.Conclusion: The vertical and horizontal dimensions of genial tubercle of men were higher than that of women. As the age of the patients increased, a decrease in the vertical values of the genial tubercle was observed

Piyasada Tüketime Sunulan ve Deneysel Olarak Farklı Düzeylerde Campylobacter jejııni İnokule Edilerek Üretilen Türk Fermente Sucuğu ve Pastırmalardaki Termofilik Campylobacter (Campylobacter jejunı) Varlığı ve Yaşamsal Aktivasyonu

In this study, Turkish fermented sucuk (n=30) and Turkish pastırma (n=30) samples sold in retail stores were analyzed in terms of C. jejuni. Afterwards, C. jejuni was experimentally inoculated at different levels (Group I:102, Group II:104, and Group III:106 cfu/ml) into the mixtures of traditional Turkish fermented sucuk and çemen (spice mixture of Turkish pastırma) during the process. C. jejuni was monitored bacteriologically during fifteen days of fermentation. C. jejuni was not detected in the samples of Turkish fermented sucuk (n: 30), Turkish pastırma (n: 30), and raw beef meat samples purchased from the retail markets for use in manufacturing. The numbers of C. jejuni were below the detection level of 102 cfu/g in all three experimental Turkish fermented sucuk groups at the end of second day at pH 5.32, and also C. jejuni was not detected by Most Probable Number (MPN) technique (<0.30MPN/g) in the same samples. Likewise, C. jejuni numbers were below the detection level of 102 cfu/g at the end of fourth day at pH 5.19 in the samples of all three experimental Turkish pastırma groups, and also C. jejuni was not detected by Most Probable Number (MPN) technique (<0.30MPN/g) in the same samples. In conclusion, the risk of C. jejuni infection through consuming traditional Turkish fermented sucuk and pastırma seems to be very low unless cross contamination occurs.Bu araştırmada, piyasada tüketime sunulan 30 adet Türk fermente sucuğu ve 30 adet Türk pastırması C. jejuni bakımından analiz edildi. Takiben, üretim aşamasında geleneksel Türk fermente sucuğunun hamuruna ve Türk pastırmasının çemenine C. jejuni deneysel olarak farklı gruplarda inoküle edildi. (Grup I:102, Grup II:104, ve Grup III:106 kob/ml). On beş gün süren fermentasyon süresince C. jejuni düzeyi incelendi. Piyasadan toplanan 30 adet Türk fermente sucuğu ve 30 adet Türk pastırması ve marketlerden üretimde kullanılmak amacıyla temin edilen çiğ sığır etlerinde C. jejuni saptanmadı. Deneysel olarak üretilen Türk fermente sucuklarında pH 5.32’de 2. günün sonunda her 3 grupta C. jejuni düzeyi 102 cfu/g’ın altında saptandı. Aynı örneklerde, C. jejuni düzeyi En Kuvvetle Muhtemel Sayı Tekniği ile (EMS) (<0.30MPN/g) olarak saptandı. Benzer biçimde, deneysel olarak üretilen Türk pastırmalarında C. jejuni düzeyi her 3 grupta 4. günün sonunda pH 5.19’da 102 cfu/g’in altında saptandı. Aynı örneklerde C. jejuni düzeyi En Kuvvetle Muhtemel Sayı Tekniği ile (EMS) (<0.30MPN/g) olarak saptandı. Sonuç olarak, C. jejuni infeksiyonunun çapraz kontaminasyonlar olmadığı sürece Türk fermente sucuğu ve Türk pastırmasında çok düşük düzeyde risk yaratabileceği sonucuna varıldı

Seasonal distribution and virulence properties of escherichia coli o157, escherichia coli o157:h7 ısolated from minced meat and traditional cheese samples

Bu çalışma, bazı hayvansal gıdalarda (kıyma, Carra ve Surk peynirleri) Escherichia coli O157, Escherichia coli O157:H7varlığı ile virülens özelliklerini araştırmak ve izolatların aylık-mevsimsel dağılımlarını belirlemek amacıyla yürütüldü. Toplam 71 geleneksel peynir (35 Surk, 36 Carra) ve 60 kıyma örneği alındı. E. coli O157:H7'nin izolasyon ve identifikasyonunda immunomanyetik separasyon bazlı kültür tekniği ve PCR kullanıldı. Genel olarak, 131 gıda örneğinin 17 (% 13) ve 16'sının (% 12.2) sırasıyla E. coli O157 ve E. coli O157:H7 ile kontamine olduğu tespit edildi. İzolatların çoğunluğunun (% 83.3) eaeA genine sahip olduğu ve intimin en yaygın virülens faktörü olarak belirlendi. Stx2 geni yalnızca kıyma örneklerinden elde edilen iki (% 6.6) izolatta saptandı. Bu çalışmada, izolatlar örneklerden en fazla ilkbaharda elde edildi. Bu sonuçlar kıyma ve geleneksel peynirlerde virülens özelliği olan E. coli O157:H7 suşlarının bulunmasının insanlardaki infeksiyonlar açısından potansiyel bir risk oluşturabileceğini göstermektedir.This study was carried out to investigate the presence and virulence properties of Escherichia coli O157, Escherichia coli O157:H7 in some foods of animal origin (minced meat, Carra and Surk cheeses) and to determine the monthly and seasonal distribution of the isolates. A total of 71 traditional cheeses (35 Surk, 36 Carra) and 60 minced meat samples were collected. Immunomagnetic separation based cultural technique and PCR were used for the isolation and identification of E. coli O157:H7. Overall, 17 (13%) and 16 (12.2%) of 131 food samples were found to be contaminated with E. coli O157 and E. coli O157:H7, respectively. Intimin was determined as the most common virulence factor, since the majority (83.3%) of isolates harbouring the eaeA gene. Stx2 gene was only detected in two (6.6%) isolates recovered from minced meat samples. In this study, isolates were obtained from the samples at most in spring. These results indicate that the presence of virulent E. coli O157:H7 strains in minced meat and traditional cheeses can be a potential risk for human infections

Bıldırcın rasyonlarına propiyotik ve humik asitin yalnız ve kombine katılmasının besi performansı ve karkas kalitesine etkisi

This experiment was carried out to determine the both single and combined effects of humates (Farmagulator XPTM) andprobiotics (BiosaccTM) in quail diets on fattening performance and carcass yields. A total of 300 one-day old Japanese Quails(Coturnix coturnix japonica) were used in this experiment. Animals were divided into one control group and three treatmentgroups containing 75 birds each. Each group was further divided into three replicates containing 25 birds each. The experimental period lasted for 35 days. The control group was fed with unsupplemented basal diets. The rations of treatment groups weresupplemented with 1 g/kg Farmagulator XPTM (Group H), 0.5 g/kg BiosaccTM (Group B) and 1 g/kg Farmagulator XPTM + 0.5 g/kg BiosaccTM combination (Group H+B), respectively. At the end of the study there were no statistically signifi cant differences among the groups in terms of body weight gain, feed consumption, feed conversion ratio and carcass yield (P&gt;0.05). But, bodyweight scores were found higher at the 4th and 5th weeks in the group H (P&lt;0.05). It is concluded that the use of probiotic andhumic acid alone and combination has no additional effect on quail performance.Bu araştırma, bıldırcın rasyonlarına ilave edilen humik asid (Farmagulator XP™) ve probiyotik (Biosacc™)’ın, yalnız veya kombine kullanımının besi performansı ve karkas kalitesine etkilerini belirlemek amacıyla yapılmıştır. Araştırmada toplam 300 adet günlük Japon bıldırcın (Coturnix coturnix japonica) civcivi kullanılmıştır. Her grupta 75 civciv bulunan bir kontrol ve 3 deneme grubu oluşturulmuştur. Gruplar kendi aralarında 3’erli alt gruba ayrılmıştır. Deneme beş hafta sürdürülmüştür. Kontrol grubu basal rasyonla beslenmiştir. Deneme grubu rasyonlarına sırasıyla 1 g/kg Farmagulator XP™ (Grup H), 0.5 g/kg Biosacc™ (Grup B) ve 1 g/kg Farmagulator XP™ + 0.5 g/kg Biosacc™ (Grup H+B) kombinasyonu ilave edilmiştir. Araştırma sonunda, canlı ağırlık artışı, yem tüketimi, yemden yararlanma oranı ve karkas verimleri bakımından istatistik açıdan önemli bir fark görülmemiştir (P>0.05). Bununla beraber canlı ağırlık değişimleri 4 ve 5. haftalarda Grup H’ de daha yüksek bulunmuştur (P<0.05). Sonuç olarak, probiyotik ile humik asitin yalnız ve birlikte kullanılmasının performansta ilave bir artışa yol açmadığı görülmüştür