The politics of Syrian refugees in Turkey : a question of inclusion and exclusion through citizenship

Turkey began to receive refugees from Syria in 2011 and has since become the country hosting the highest number of refugees, with more than 3.5 million Syrians and half a million people of other nationalities, mainly from Afghanistan, Iraq and Iran. An important turning point regarding the legal status of Syrian refugees has come with recent amendments to the Turkish citizenship law. Based on ongoing academic debates on integration and citizenship, this article will explore these two concepts in the case of Syrian refugees in Turkey. We will argue that the shift in the Turkish citizenship law is a direct outcome of recent migration flows. We further argue that the citizenship option is used both as a reward for skilled migrants with economic and cultural capital and as a tool to integrate the rest of the Syrians. It also reflects other social, political and demographic concerns of the Turkish government. Using our recent ethnographic study with Syrians and local populations in two main refugee hosting cities in Turkey, Istanbul and Gaziantep, we will locate the successes and weaknesses of this strategy by exemplifying the views of Syrian refugees on gaining Turkish citizenship and the reactions of Turkish nationals

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

The harmonized INFOGEST in vitro digestion method: From knowledge to action

Within the active field of in vitro digestion in food research, the COST Action INFOGEST aimed to harmonize in vitro protocols simulating human digestion on the basis of physiologically inferred conditions. A harmonized static in vitro digestion (IVD) method was recently published as a primary output from this network. To validate this protocol, inter-laboratory trials were conducted within the INFOGEST network. A first study was performed using skim milk powder (SMP) as a model food and served to compare the different in-house digestion protocols used among the INFOGEST members. In a second inter-laboratory study applying the harmonized protocol, the degree of consistency in protein hydrolysis was investigated. Analysis of the hydrolyzed proteins, after the gastric and intestinal phases, showed that caseins were mainly hydrolyzed during the gastric phase, whereas β-lactoglobulin was, as previously shown, resistant to pepsin. Moreover, generation of free amino acids occurred mainly during the intestinal phase.The study also showed that a few critical steps were responsible for the remaining inter-laboratory variability. The largest deviations arose from the determination of pepsin activity. Therefore, this step was further clarified, harmonized, and implemented in a third inter-laboratory study.The present work gives an overview of all three inter-laboratory studies, showing that the IVD INFOGEST method has led to an increased consistency that enables a better comparability of in vitro digestion studies in the future

Angiotensin I-converting enzyme, dipeptidyl peptidase-IV, and alpha-glucosidase inhibitory potential of hazelnut meal protein hydrolysates

The objective of this study was to determine the bioactive potential of hazelnut meal protein hydrolysates. Hazelnut meal protein isolate was hydrolyzed using Alcalase and Trypsin + Chymotrypsin to 23.5% and 13.7% degrees of hydrolysis, respectively. The peptide fractions ( 5 kDa and > 5 kDa) were screened for the in vitro inhibition of angiotensin I-converting enzyme (ACE), dipeptidyl peptidase-IV (DPP-IV), and alpha-glucosidase activities. Peptide fractions > 5 kDa showed a higher potency to inhibit ACE (IC50 = 0.10-0.13 mg/mL), whereas peptide fractions 5 kDa were more effective in inhibiting DPP-IV (IC50 = 0.37-0.45 mg/mL) and alpha-glucosidase (IC50 =3.62-3.89 mg/mL), with no significant difference in treatment with Alcalase and Trypsin + Chymotrypsin. The results of the study showed that hazelnut meal protein is a potential source of bioactive peptide delivery and that the hydrolysates obtained could be used as an alternative ingredient for the development of new functional foods.Ege University Scientific Research Council [15-MUH-065]I would like to thank Ege University Scientific Research Council for their financial support (Project number: 15-MUH-065)

Partial purification and kinetic characterization of mushroom stem polyphenoloxidase and determination of its storage stability in different lyophilized forms

WOS: 000247084000003Monophenolase (1011 +/- 626 U/g AP) and diphenolase activities (5163 +/- 3059 U/g AP) of PPO in acetone powders (APs) of different mushroom stems varied considerably. However, the limited variation of average dipenolase (L-DOPA) to monophenolase (L-tyrosine) activity ratio (5.4 +/- 0.7) in crude extracts showed the homogeneity of PPO from different mushroom stems. The change in extraction material or partial purification method (ammonium sulfate or acetone precipitation) did not affect the temperature stability, temperature and pH dependency and K-m of monophenolase activity considerably. However, some changes were observed in pH stability and substrate specificity of PPO in different parties of mushroom stems. The most important aspects of mushroom stem PPO are its lower diphenolase to monophenolase activity ratio than mushroom cap PPO, low temperature dependency of activity between 25 and 40 degrees C (Ea = 30 kJ/mol), broad optimum pH between 6 and 8, but lack of activity pH <= 5, and ability to use phloridzin as substrate. The mushroom stem PPOs partially purified and lyophilized by using sucrose, dextran or alginate showed moderate to high stability at -18 degrees C for 6-6.5 months. Thus, the mushroom stems obtained as a waste material during mushroom processing may be used as a more homogenous source than whole mushrooms to obtain PPO used for different industrial, clinical or research purposes. (C) 2007 Elsevier Ltd. All rights reserved

Production of resistant starch from taro (Colocasia esculenta L. Schott) corm and determination of its effects on health by in vitro methods

WOS: 000309091900002PubMed ID: 22939332The aim of the study was the production of resistant starch from taro (Colocasia esculenta L. Schott) corm and determination of its effects on health by in vitro methods. Starch was isolated from taro corms with 98% purity, and 10.4 +/- 0.5% amylose content. By application of heating, autoclaving, enzymatic debranching, retrogradation, and drying processes to taro starch for two times, resistant starch (RS) content was increased 16 fold (35.1 +/- 1.9%, dry basis). The expected glycemic index (eGI) of taro starch and taro resistant starch was determined as 60.6 +/- 0.5 and 51.9 +/- 0.9, respectively and the decrease in the glycemic index of taro resistant starch was found as statistically significant (P < 0.05). The in vitro binding of bile acids by taro starch and taro resistant starch relative to cholesterol decreasing drug cholestyramine were 5.2 +/- 0.2% and 7.6 +/- 1.7%, respectively. (c) 2012 Elsevier Ltd. All rights reserved.Scientific and Technological Research Council of Turkey-TUBITAKTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [TOVAG-107O812]; Ege University Science and Technology Center-EBILTEMEge University [2008/BIL/033]This work has been funded by The Scientific and Technological Research Council of Turkey-TUBITAK (Project no: TOVAG-107O812) and Ege University Science and Technology Center-EBILTEM (Project no: 2008/BIL/033). We thanks to agricultural engineer R. Erkan Erdogan for providing taro corms and Novozymes for providing termamyl, amyloglucosidase, invertase and pullulanase enzymes

Functional Salad Dressing as an Excipient Food

The aim of this study is to develop salad dressing as an excipient food that can be used to enhance beneficial effects of salads when co-ingested together. The compounds that include bioactive constituents different from other salad dressings are germinated seed and sprouts of lentils and cowpeas, and caseinomacropeptide isolated from whey. The proximate composition, total phenols and total flavonoids of salad dressing were determined. Its beneficial effects on health (antioxidant activity, antidiabetic activity, bile acid binding capacity, and angiotensin converting enzyme inhibitory activity) were determined using in vitro methods. Energy value of salad dressing is 111 kcal/100 g and 11.41% of the energy value of the salad dressing is provided by protein. Total phenol content is 79 mg CE/100 g. Salad dressing displayed higher antioxidant activity against DPPH radical (130 mM Trolox/100 g) than that of ORAC value (72 mM Trolox/100 g). Salad dressing inhibited ACE by approximately 37%. Expected glycemic index of salad dressing was 74.0 and belongs to high glycemic index foods. Contrary to, salad dressing inhibited &amp;#945;-glucosidase and &amp;#945;-amylase with the IC50 values 1.77 mg protein/mL and 2.40 mg protein/mL, respectively. Relative to cholestyramine, bile acid binding capacity of salad dressing is 39.85%.The aim of this study is to develop salad dressing as an excipient food that can be used to enhance beneficial effects of salads when co-ingested together. The compounds that include bioactive constituents different from other salad dressings are germinated seed and sprouts of lentils and cowpeas, and caseinomacropeptide isolated from whey. The proximate composition, total phenols and total flavonoids of salad dressing were determined. Its beneficial effects on health (antioxidant activity, antidiabetic activity, bile acid binding capacity, and angiotensin converting enzyme inhibitory activity) were determined using in vitro methods. Energy value of salad dressing is 111 kcal/100 g and 11.41% of the energy value of the salad dressing is provided by protein. Total phenol content is 79 mg CE/100 g. Salad dressing displayed higher antioxidant activity against DPPH radical (130 mM Trolox/100 g) than that of ORAC value (72 mM Trolox/100 g). Salad dressing inhibited ACE by approximately 37%. Expected glycemic index of salad dressing was 74.0 and belongs to high glycemic index foods. Contrary to, salad dressing inhibited &amp;#945;-glucosidase and &amp;#945;-amylase with the IC50 values 1.77 mg protein/mL and 2.40 mg protein/mL, respectively. Relative to cholestyramine, bile acid binding capacity of salad dressing is 39.85%