The Association between Diabetic Retinopathy and Levels of Ischemia-Modified Albumin, Total Thiol, Total Antioxidant Capacity, and Total Oxidative Stress in Serum and Aqueous Humor

Purpose. To investigate the oxidant and antioxidant status of patients with type 2 diabetes mellitus and nonproliferative diabetic retinopathy (DRP). Methods. Forty-four patients who had cataract surgery were enrolled in the study. We included 22 patients with DRP in one group and 22 patients in the control group. Samples of aqueous humor and serum were taken from all patients. Serum and aqueous ischemia-modified albumin (IMA), total thiol, total antioxidant capacity (TAC), and total oxidative stress (TOS) levels were compared in two groups. Results. Median serum IMA levels were 44.80 absorbance units in the DRP group and 40.15 absorbance units in the control group (P=0.031). Median serum total thiol levels in the DRP group were significantly less than those in the control group (3051.13 and 3910.12, resp., P=0.004). Mean TOS levels in the serum were 2.93 ± 0.19 in the DRP group and 2.61 ± 0.26 in the control group (P=0.039). The differences in mean total thiol, TAC, and TOS levels in the aqueous humor and mean TAC levels in the serum were not statistically significant. Conclusion. IMA, total thiol, and TOS levels in the serum might be useful markers in monitoring the risk of DRP development

The Chemical Composition of the Lionfish (Pterois miles, Bennett 1828), the New Invasive Species of the Mediterranean Sea

In this study, the proximate composition of muscle tissue was investigated in lion fish (P. miles), which has a high invasion potency in the Mediterranean. At the same time, the potentials of accumulation of essential and toxic metals in brain, gill, muscle and liver tissues have been examined. The study was carried out with 4 lion fish individuals (1st individual 278 g, 28 cm, 2nd individual 55 g, 19 cm, 3rd individual 68 g, 20 cm, 4th individual 92 g, 22 cm) caught from the Yeşilovacık Bay in 2016. Water, crude protein, total lipid, total mineral substance (TMS) percentages were found to be 75.68-77.62%, 20.05-21.08%, 1.11-1.84%, 1.22-1.54 in P. miles, respectively. The percentage of fatty acids in lionfish ranged from 34.26% to 37.57% saturated fatty acids (SFAs), from 24.99% to 27.99 % monounsaturated fatty acids (MUFAs), and from 20.49% to 49.31% polyunsaturated fatty acids (PUFAs). Dominant fatty acids are palmitic acid and stearic acid from SFAs, palmitoleic acid, oleic acid, cetoleic acid from MUFAs, EPA and DHA from PUFAs. The accumulation levels of heavy metals in the tissues were found as Fe> Zn> As> Cu> Cr> Pb, respectively. The accumulation levels of each metal in the tissues were determined as follows: liver>gill>brain>muscle (29.19-384.43 μg g -1 dw) for Fe, gill>brain>liver>muscle (16.08-56.68 μg g -1 dw) for Zn, muscle>brain>gill>liver (2.69-7.88 μg g - 1 dw) for As, liver> brain>gill>muscle (0.74-7.05 μg g-1 dw) for Cu, brain>gill>muscle>liver (0.35-2.67 μg g -1 dw) for Cr, brain>gill>muscle>liver (0.26-2.11 μg g -1 dw) for Pb. As a result; while lionfish muscle tissue contains high levels of protein, unsaturated fatty acids, minerals and trace elements, it has been determined that levels of heavy metals in this consumable tissue are not at levels that could threaten human health

The effects of edible oil nanoemulsions on the chemical, sensory, and microbiological changes of vacuum packed and refrigerated sea bass fillets during storage period at 2 +/- 2 degrees C

WOS: 000494414700001The quality of vacuum packed sea bass fillets treated with nanoemulsions based on commercial oils (hazelnut oil, corn oil, canola oil, soybean oil, olive oil, and sunflower oil) at 2 +/- 2 degrees C was evaluated by sensory, chemical (thiobarbituric acid reactive substances, peroxide value, total volatile basic nitrogen, and free fatty acids), and microbiological (total psychrophilic bacteria, total Enterobacteriaceae counts, total mesophilic aerobic bacteria, and total lactic acid bacteria) methods. The chemical parameters of fillets treated with the nanoemulsions presented lower values than those of the control group. Microbiological assessment correlated with sensory analyses. The use of nanoemulsions extended shelf life of fish, 4 days for canola, corn, soybean, and hazelnut oils and 2 days for olive and sunflower treatment groups. The quality of chemical, sensory, and microbiological parameters of sea bass fillets was increased with the application of oil nanoemulsions as well as their shelf life. Practical applications Nanomulsions have been paid attention since they are known as ideal carrier for the delivery of lipophilic substances because of small particle size, the ease of preparation, high bioavailability, and long-term stability. They are also proven to be self-preserving antimicrobials due to the bound water in their structure and restricted available water to microorganisms. Nanoemulsion has been shown to extend the shelf life of different species of fish by lowering the value of biochemical parameters and also inhibiting microbial growth.Turkiye Bilimsel ve Teknolojik Arastirma KurumuTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [TOVAG-113O379]Turkiye Bilimsel ve Teknolojik Arastirma Kurumu, Grant/Award Number: TOVAG-113O37

Effects of citrus essential oils on the oxidative stability of microencapsulated fish oil by spray-drying

The effects of citrus essential oils (orange, lemon, mandarin, and grapefruit) on the oxidative stability of microencapsulated fish oil by spray-drying were evaluated. The encapsulation efficiency of microcapsules was in the range of 42.25 and 62.43%. Twelve active substances were determined as major volatile components of citrus essential oils. The highest phenolic content was obtained from grapefruit essential oil (44.32 mg GAE/g). Lower values of thiobarbituric acid reactive substances (TBARs) were obtained for microencapsulated fish oils with essential oils compared to control. At the end of storage, the highest peroxide value (PV) was observed in the control group (25.30 meq O2/kg oil) while the lowest value was in the lemon (13.40 meq O2/kg oil) and orange group (13.91 meq O2/kg oil). The results of this study showed that citrus essential oils can be used to improve the oxidative stability of fish oil microcapsules

Combined effects of plant and cell-free extracts of lactic acid bacteria on biogenic amines and bacterial load of fermented sardine stored at 3 +/- 1 degrees C

WOS: 000438140400017Effects of cell-free extracts (CFE, 8%) prepared using Lactobacillus plantarum FI8595 or Pediococcus acidolactici ATCC 25741 alone or in combination with thyme and laurel extracts (0.5%) on physical, sensory, microbiological and chemical quality of fermented and vacuum packaged sardine fillets were investigated during 8 wk of chilled storage (3 +/- 1 degrees C). Sardine fillets were divided into 7 groups with the control being untreated. The other groups were treated with CFE of Lb. plantarum (LP group) and P. acidolactici (PA group). In addition, thyme with LP CFE (THLP) or PA CFE (THPA); and laurel with LP CFE (LALP) or PA CFE (LAPA) were also prepared. According to the sensory and physical assessment, shelf life of fermented fish was 5 wk for the control, 6 wk for LP, PA, LALP and LAPA, and 7 wk for THPA and THLP, although chemical and microbiological results exhibited longer shelf life. THPA and THLP had the lowest bacterial growth and TBA values. TVB-N values remained below 35 mg/100 g until 7 wk for all groups. THPA significantly reduced TMA formation. The study suggested that cell-free extracts of Lb. plantarum and P. acidolactici with thyme extract was the most effective way to improve the shelf-life of fermented sardines stored at chilled temperature.Scientific Research Projects Unit of Cukurova UniversityCukurova University [SUF2012BAP6]The authors would like to thank the Scientific Research Projects Unit of Cukurova University for their financial support (Research Project: SUF2012BAP6)