DIPL 3104 Public International Law

International law distributes power, resources, and rights to individuals, states, corporations, and other entities. International courts adjudicate key ethical questions such as the expression of religion in public, the rights of groups, or the duty to prosecute or to amnesty heinous violations. States use international law as a justification both for military intervention and for the refusal to intervene. Refugees fleeing war zones encounter international law when they cross borders, enter camps, plead for citizenship, search for food and water, or claim basic rights. Whether considering the international order from the perspective of the most or the least powerful people or groups, comprehending it requires understanding the power, limitations, and functions of international law

Fonksiyonel Ürün Tasarımı: Gıda yapısı, gıda işleme ve biyoerişebilirlik arasındaki ilişkinin değerlendirilmesi

TÜBİTAK TOVAG Proje15.10.2016Günümüzde gıda ve sağlık arasındaki ilişkinin önemini bilinmektedir. Bu nedenle bu çalışma fonksiyonel bileşen içeren ürün tasarlamayı amaçlamıştır. Bu amaçla fonksiyonel bileşen miktarı yüksek olan gıda işlemi yan ürünlerinin çok tüketilen gıdalara eklenmesi ve sindirim sırasında doğal matrislerinden çıkamayan aktif bileşenlerin gıda işlemi ile sindirim sisteminde daha ulaşılabilir hale getirilmesi planlanmıştır. Bu amaçla yeni ürünün hem fonksiyonel bileşen miktarı hem de biyoerişilebilirliği incelenmiştir. Bunlara ek olarak yan ürün eklemenin üründeki nişasta sindirilebilirliğini ve ürün kalitesini nasıl etkilediği araştırılmıştır. Projede, örneklerin yerine göre fiziksel özellikleri, fonksiyonel özellikleri ve biyoerişilebilirlikleri incelenmiştir. Fiziksel özellikler, renk, su tutma ve emme kapasitesi, genleşme özellikleri, jelatinizasyon, tekstür gibi analizlerle araştırılmıştır. Fonksiyonel özelliklerde ise antioksidan aktivitesi ve toplam fenol analizi çalışılmıştır. Biyoerişilebilirlik için, soğan kabuğu tozu ile çalışılan örneklerde kuersetin incelenmiş, enginar yaprağı tozu çalışılan örneklerde ise sinarin inclenmiştir. Bu fenolik maddelerin in vitro sindirim öncesi ve sonrası ürünlerdeki durumu araştırılmıştır. Ayrıca, ürünlerin glisemik indisi bakılmıştır. Tüm bu analizler, farklı miktarlarda ( % 3, % 6 ve % 9 ) eklenilen soğan kabuğu tozu ve enginar yaprağı tozu için tekrarlanmıştır. Sonuçlar göstermektedir ki soğan kabuğu ve enginar yaprağı tozu ürünün fonksiyonel bileşik miktarını arttırmak için kullanılabilir. Ekstrüyon işlemi kuarsetin ve sinarin için in vitro biyoerişilebilirliği arttırıcı etki göstermiştir.Today, the importance of the relationship between food and health is know. Therefore, the aim of this study was to desing a product with functional ingredients. It was aimed to enhance the bioaccessibility of functional componenets with extrusion process from the added onion skin powder or artichoke leaf powder. The effects of extrusion were analyzed in terms of physical properties, functional properties and bioaccessibility. Physical properties included color, water absorption index, water solubility index, expansion, gelatinization and texture while functional properties of samples were studied for their total phenolic content and antioxidant activity. For bioaccessiblity, samples with the addition of onion skin powder were analyzed for quercetin while samples with the addition of artichoke leaf powder were analyzed for cynarine. These phenolic compounds were studied both before in vitro digestion and after digestion. Moreover, the samples were analyzed for the glycemix index. All these analyzes were applied to the samples which contain onion skin powder or artichoke leaf powder at different ratios ( 3%, 6% and 9%) . Results indicate that onion powder and arthichoke laf powder can be added to increase functional components in the products. Ekstrusion process enhanced the in vitro bioaccessibility of quercetin and sinarin

Ekstrüzyon İşlemiyle Arttırılmış Biyoerişim Ve Kırmızı Biber Posası Eklenmiş Ekstrüde Ürünlerin Kalite Parametreleri

Only bioaccessible nutrients can be absorbed and used by the body to contribute to health. The study aimed to investigate the effect of extrusion on the in vitro bioaccessibility of β-cryptoxanthin and zeaxanthin in extrudates supplemented with red pepper pulp. Corn grits mixed with red pepper pulp were extruded. β-cryptoxanthin, zeaxanthin, and total phenolic content with antioxidant activity analysis were conducted on the feed and extruded samples. Quality parameters of the corn grit extrudates, prepared with and without red pepper pulp, were also investigated. The extrusion process significantly increased the in vitro bioaccesibiliy of zeaxanthin, but no statistically significant difference was observed for β-cryptoxanthin. After the extrusion process, total phenolic, β-cryptoxanthin, and zeaxanthin contents with antioxidant activity were lower. Physical quality parameters such as hardness, expansion, and water absorption with water solubility index values were not affected by the addition of red pepper meal. The porosity decreased, and hence the bulk density increased. Sensory analysis showed that the preference scores of the panelists for the samples with the addition of red pepper meal were not different from the control. This study showed that the extrusion process could improve the in vitro bioaccessibility of functional components. Additionally, red pepper pulp can be added as a functional ingredient to extrudates to develop new products without changing consumer preferences.Sadece biyolojik olarak erişilebilir besinler biyolojik olarak kullanılabilir ve vücut tarafından sağlığa katkıda bulunmak için kullanılabilirler. Çalışma, ekstrüzyon işleminin kırmızı biber küspesi eklenmiş ekstrüdatlarda β-kriptoksantin ve zeaksantin’in in vitro biyoerişilebilirliği üzerine etkisini araştırmayı amaçlamıştır. Ekstrüzyon işlemi, zeaksantin’in in vitro biyoerişilebilirliğini önemli ölçüde arttırmıştır, ancak β-kriptoksantin için istatistiksel olarak anlamlı bir fark izlenmemiştir. Ekstrüzyon işleminden sonra antioksidan aktiviteye sahip toplam fenolik, β-kriptoksantin ve zeaksantin içerikleri daha düşük bulunmuştur. Sertlik, genleşme, su emme ve suda çözünürlük indeks değerleri gibi fiziksel kalite parametreleri kırmızı biber küspesi ilavesinden etkilenmemiştir. Gözeneklilik azalmış ve dolayısıyla yığın yoğunluğu biraz artmıştır. Duyusal analiz, kırmızı biber küspesi ilave edilen numuneler için panelistlerin tercih puanlarının kontrolden farklı olmadığını göstermiştir. Bu çalışma, ekstrüzyon işleminin fonksiyonel bileşenlerin in vitro biyoerişilebilirliğini iyileştirebileceğini göstermiştir. Ek olarak, kırmızı biber küspesi, tüketici tercihlerini değiştirmeden yeni ürünler geliştirmek için ekstrüdatlara fonksiyonel bir bileşen olarak eklenebilir

Evaluation of Protein Profiles, Bioactivity, Allergenicity and Toxicity of Peptides Generated After in silico Digestion of Common Wheat and Einkorn Wheat

The belief that ancient wheat is more beneficial than common wheat has been growing trend in recent years among the consumers. The present study aims to compare bioactive peptide, allergen peptide and toxic peptide generation after gastrointestinal digestion of modern wheat (Triticum aestivum) and ancient wheat, einkorn (Triticum monococcum var. monococcum), using in silico tools. The primary sequences of both kinds of wheat were obtained from BIOPEP-UWM and UniProtKB/Swiss-Prot database. In silico digestion was applied using BIOPEP-UWM online tool. For the simulation of gastrointestinal digestion pepsin (pH 1.3) (EC 3.4.23.1), trypsin (EC 3.4.21.4), and chymotrypsin (EC 3.4.21.1) were selected and analyzed. Homology analysis was performed for each protein sequences using EMBOSS Needle program. Toxic and allergen peptides were predicted using ToxinPred online tool and Allergen FP v.1.0. The results showed that einkorn and common wheat proteins exhibited similar properties including high similarity rate (58.72-87.40%) indicating the percentage of matches between the two sequences and the identical bioactivities for peptides generated after digestion. Most of the bioactive peptides were dipeptides and the majority of them displayed more than one bioactivities including ACE inhibitory, DPP IV inhibitory or antioxidant activity, etc. Allergen peptides generated after in silico digestion were found to be similar for both kinds of wheat. In silico gastric digestion of einkorn and wheat caused toxic peptides production, but they were disappeared after in silico intestinal digestion. In conclusion, although there is a perception related to the Einkorn that is healthier than common wheat, in silico digestion of common wheat and einkorn did not support this perception

Effect of blending conditions on the properties of EPDM/organoclay nanocomposites

17th International Conference on Composite Materials, ICCM-17; Edinburgh; United Kingdom; 27 July 2009 through 31 July 2009The effects of blending conditions on the microstructural and mechanical properties of EPDM / organo modified montmorillonite (OMMT) nanocomposites at various clay loadings were investigated. The effects of the processing conditions were manifested in both the morphology and mechanical properties, which showed significant increase when optimized process conditions are applied.TÜBİTAK-MAG project 106M15

Yeni teknolojilerle baharatlardan esansiyel yağ ekstraksiyonu ve bu yağların fiziksel, antioksidan ve antimikrobiyal özellikleri

Bu çalışmanın amacı yeni ekstraksiyon teknolojileri kullanılarak Türkiye’de yetişen kekik, defne ve biberiye (esansiyel) uçucu yağlarının eldesidir. Farklı ekstraksiyon metodları ile elde edilen ürün yağ içeriği ve kompozisyonu açısından karşılaştırılmıştır. Ayrıca, farklı ekstraksiyon metodlarıyla elde edilen uçucu yağların antioksidan ve antimikrobiyal özellikleri tespit edilmiştir. Bu çalışmada, kekik ve defne için çözgensiz mikrodalga ekstraksiyonu (ÇME) ve biberiye için mikrodalga yardımlı hidrodistilasyon (MYH) kullanılmıştır. Ayrıca, baharatlardan yağ elde etmek için süperkritik akışkan ekstraksiyonu denenmiştir. Kontrol olarak hidrodistilasyon kullanılmıştır. ÇME ya da süperkritik karbondioksit ekstraksiyon metodlarının, hidrodistilasyonla kıyaslandığında daha fazla kekik uçucu yağı verdiği tespit edilmiştir. ÇME ve hidrodistilasyonla elde edilen uçucu yağların kompozisyonları dolayısıyla antioksidan ve antimikrobiyal aktiviteleri arasında önemli bir fark bulunmazken süperkritik akışkan ekstraksiyonu ile elde edilen yağın kompozisyonu farklı bulunmuştur. ÇME yönteminde hidrodistilasyona göre işlem süresi %80 azalmıştır. ÇME ve hidrodistilasyon yöntemleriyle elde edilen defne yağları arasında verim, antioksidan ve antimikrobiyal aktivite bakımından önemli bir fark bulunmamıştır. ÇME yöntemi kullanıldığında işlem süresinin hidrodistilasyona göre % 55-60 oranında kısaldığı görülmüştür. En yüksek verim süperkritik karbondioksit ekstraksiyonunda elde edilirken, en çok oksijenli bileşen miktarı ÇME yöntemi kullanıldığında elde edilmiştir. Biberiye yaprakları suyu yeterince emmediği için ÇME yöntemi bu bitki için başarılı olmamış ve onun yerine MYH metodu kullanılmıştır. Bu metod, hidrodistilasyona göre işlem süresini % 65 oranında kısaltmıştır. MYH metodu ile hidrodistilasyona ve süperkritik akışkan ekstraksiyonuna göre daha fazla oksijenli bileşen elde edilmiştir. MYH metodu ve hidrodistilasyon ile elde edilen biberiye uçucu yağları antioksidan ve antimikrobiyal aktiviteleri açısından benzerlik göstermiştir. Hidrodistilasyona göre daha kısa sürede daha kaliteli yağ elde edilen çözgensiz mikrodalga ekstraksiyonu kekik ve defne için ve mikrodalga yardımlı hidrodistilasyon biberiye için en uygun ekstraksiyon metodları olarak seçilmiştir.The objective of this study is to extract essential oils of oregano, laurel and rosemary which are widely grown in Turkey by using novel extraction methods. The essential oils obtained from different extraction methods were compared with respect to yield and composition. In addition, the antimicrobial and antioxidant properties of the essential oils obtained using different extraction methods were determined. In this study, solvent free microwave extraction (SFME) for oregano and laurel and microwave assisted hydrodistillation (MAHD) for rosemary were used. In addition, extractions were performed using supercritical carbondioxide extraction (SFE) method. Essential oils were also obtained using hydrodistillation method as control. SFME and supercritical carbondioxide extraction offered significantly higher oregano essential oil yield as compared to hydrodistillation. While no significant difference was obtained in the compositions and consequently antioxidant and antimicrobial activities of oregano essential oils obtained by SFME and hydrodistillation, the composition was quite different in the case of SFE. Conventional process time was reduced by 80% in SFME. No significant differences were obtained between SFME and hydrodistillation with respect to both yield and antioxidant and antimicrobial activities of laurel oil. The process time was reduced by 55-60% when SFME was used. The highest yield was obtained in SFE while the concentration of oxygenated compounds was the highest in SFME. In the extraction of essential oils from oregano (Origanum vulgare L.) and laurel (Laurus nobilis L.) SFME gave good results but it couldn’t be applied for the extraction of essential oil from rosemary. Therefore, in the case of rosemary, MAHD was used. MAHD reduced process time by 65 % as compared to hydrodistillation. Significantly higher amounts of oxygenated compounds were detected in the essential oils extracted by MAHD than by hydrodistillation and SFE. Rosemary essential oils obtained by hydrodistillation and MAHD were not different with respect to their antioxidant and antimicrobial activities. SFME was found to be a simple, time saving method and a good alternative for the extraction of essential oils from oregano and laurel. In rosemary, MAHD can be used as an alternative

New applications of advanced instrumental techniques for the characterization of food allergenic proteins

Current approaches based on electrophoretic, chromatographic or immunochemical principles have allowed characterizing multiple allergens, mapping their epitopes, studying their mechanisms of action, developing detection and diagnostic methods and therapeutic strategies for the food and pharmaceutical industry. However, some of the common structural features related to the allergenic potential of food proteins remain unknown, or the pathological mechanism of food allergy is not yet fully understood. In addition, it is also necessary to evaluate new allergens from novel protein sources that may pose a new risk for consumers. Technological development has allowed the expansion of advanced technologies for which their whole potential has not been entirely exploited and could provide novel contributions to still unexplored molecular traits underlying both the structure of food allergens and the mechanisms through which they sensitize or elicit adverse responses in human subjects, as well as improving analytical techniques for their detection. This review presents cutting-edge instrumental techniques recently applied when studying structural and functional aspects of proteins, mechanism of action and interaction between biomolecules. We also exemplify their role in the food allergy research and discuss their new possible applications in several areas of the food allergy field

The global impact of the COVID-19 pandemic on the management and course of chronic urticaria

Introduction: The COVID-19 pandemic dramatically disrupts health care around the globe. The impact of the pandemic on chronic urticaria (CU) and its management are largely unknown. Aim: To understand how CU patients are affected by the COVID-19 pandemic; how specialists alter CU patient management; and the course of CU in patients with COVID-19. Materials and Methods: Our cross-sectional, international, questionnaire-based, multicenter UCARE COVID-CU study assessed the impact of the pandemic on patient consultations, remote treatment, changes in medications, and clinical consequences. Results: The COVID-19 pandemic severely impairs CU patient care, with less than 50% of the weekly numbers of patients treated as compared to before the pandemic. Reduced patient referrals and clinic hours were the major reasons. Almost half of responding UCARE physicians were involved in COVID-19 patient care, which negatively impacted on the care of urticaria patients. The rate of face-to-face consultations decreased by 62%, from 90% to less than half, whereas the rate of remote consultations increased by more than 600%, from one in 10 to more than two thirds. Cyclosporine and systemic corticosteroids, but not antihistamines or omalizumab, are used less during the pandemic. CU does not affect the course of COVID-19, but COVID-19 results in CU exacerbation in one of three patients, with higher rates in patients with severe COVID-19. Conclusions: The COVID-19 pandemic brings major changes and challenges for CU patients and their physicians. The long-term consequences of these changes, especially the increased use of remote consultations, require careful evaluation

Standardization of in vitro digestibility and DIAAS method based on the static INFOGEST protocol

Background: The FAO recommends the digestible indispensable amino acid score (DIAAS) as the measure for protein quality, for which the true ileal digestibility needs to be assessed in humans or pigs. However, due to high costs and ethical concerns, the FAO strongly encourages as well the development of validated in vitro methods, which complement the in vivo experiments. Method: Recently, an in vitro workflow, based on the validated static INFOGEST protocol, was developed and compared towards in vivo data. In parallel to the validation with in vivo data, the repeatability and reproducibility of the in vitro protocol were tested in an international ring trial (RT) with the aim to establish an international ISO standard method within the International Dairy Federation (IDF). Five different dairy products (skim milk powder, whole milk powder, whey protein isolate, yoghurt, and cheese) were analyzed in 32 different laboratories from 18 different countries, across 4 continents. Results: in vitro protein digestibilities based on Nitrogen, free R-NH2, and total amino acids as well as DIAAS values were calculated and compared to in vivo data, where available. Conclusion: The in vitro method is suited for quantification of digestibility and will be further implemented to other food matricesinfo:eu-repo/semantics/publishedVersio