Clinical characteristics of patients hospitalized for COVID-19 vaccinated with at least two doses in a tertiary care hospital in Turkey

Background. We aimed to examine the characteristics of Turkish patients hospitalized with COVID-19 despite being fully vaccinated. Method. A retrospective, single-center study was conducted in fully vaccinated patients with inactivated whole virion (CoronaVac) and/or BNT162b2 mRNA (Pfizer-BioNTech) vaccines and admitted to the hospital. We evaluated the hospitalized patients regarding the intensive care unit admission and death. A multivariate binary logistic regression analysis was used to determine the factors for mortality. Results. We conducted the study with 541 patients. The mean age was 70.2, and 52.1% of the patients were women. 73.6% of the patients were 65 years or older. The most common comorbidities were hypertension, diabetes mellitus, and COPD. The rate of the alpha variant was 54.3%, and the delta variant was 29.4%. The mortality rate was 45.8%, and the ICU admission rate was 55.3%. The delta (B.1.617.2) variant had higher ICU admission and mortality rate. Patients vaccinated with two-dose Sinovac-CoronaVac had a higher mortality rate. There was no difference between the time between the last vaccination dose to hospitalization, ICU admission, and mortality. LOS in the hospital was longer in ICU and mortality patients. In multivariate binary logistic analysis; age (odds ratio (OR), 1.06; 95% confidence intervals (95% CI) 1.04-1.08- year increase), male gender (OR, 1.57; 95% CI, 1.04-2.38), presence of comorbid diseases (OR, 4; 95% CI, 2-8) and delta variant (OR, 7.3; 95% CI, 4.4- 12.2) and vaccination with CoronaVac plus BioNTech (OR, 0.21; 95% CI, 0.07-0.62) were associated with death. Conclusion. Our results suggest administering a third and fourth dose of mRNA vaccine to subjects vaccinated primarily with two doses of CoronaVac

Model Jellerde Tekstürel Özelliklere Bağlı Olarak Şeker Salınımının Belirlenmesi ve Nümerik Olarak Modellenmesi

Bu projede, model jeller hazırlanarak içerisinde stabilizatör olarak da tanımlanan jelatin (160, 200 ve 250 bloom), düşük metoksilli(dm) pektin ve modifiye mısır(mm) nişasta olmak üzere üç farklı hidrokolloid bileşen kullanılmıştır. %30 sakkaroz içeren jellerin hidrokolloid oranları; farklı bloomlu jelatin %6, 8, 10 ve 12; LM pektin %1, 1.7, 2.4 ve 3.1, MM nişasta %2.5, 5, 7.5 ve 10 oranlarında kullanılmıştır. Model jellerin içerdiği şekerin 25 °C?de %90?ının salınımının belirlenmesi için ortam1 (sadece karıştırma) ve ortam2 (karıştırma işlemiyle birlikte parçalama) olmak üzere iki farklı koşul çalışılmıştır. Ortam1?de gerçekleşen şeker salınımında LM pektin örnekleri hariç en düşük konsantrasyonlu ürün en kısa salınım süresine, en yüksek konsantrasyonlu ürün ise en uzun salınım süresine sahip olmuştur. Pektin örneklerinde konsantrasyon oranı salınım süresi üzerinde etkisi tespit edilmemiştir ve hidrokolloidler arasında %2.5 oranlı MM nişasta örneği en kısa salınım süresine sahiptir. Farklı bloom jelatin örneklerinde 200 ve 250 bloomlu aynı konsantrasyonlu ürünlerin salınım süreleri benzer iken 160 bloomlu örneklerin salınım süreleri daha kısa olduğu tespit edilmiştir. Ortam2?de gerçekleşen salınım ortam1?den daha kısa sürdüğü ve parçalama işleminin salınım üzerinde etkili olduğu belirlenmiştir. Model jel örneklerine tekstür profil analizi gerçekleştirilmiştir. Hidrokolloid konsantrasyon artışı, sertlik üzerinde etkili olduğu tespit edilmiş, en yüksek orana sahip ürünler en sert değere sahiptir. Sertliği en düşük MM nişasta örneklerinde rastlanılmıştır. Tekstür ile salınım süreleri arasındaki ilişki sertlik ve kohezif değerleri ile tespit edilmiştir. Salınım işleminin efektif diffüzivite değerleri(Deff) Ortam1 ?de 0.22*10-8 ile 5.07*10-8 m2/s, Ortam2?de 18.47*10-8 ile 1.37*10-8 m2/s arasında olup parçalama işlemi Deff değerlerini arttırmıştır. Salınım işlemi iki farklı ortam için nümerik olarak modellenmiştir. İki farklı yöntemde de deneysel verilerle iyi uyum gösteren model geliştirilmiştir

Minimising the environmental footprint of industrial-scaled cleaning processes by optimisation of a novel clean-in-place system protocol

Cleaning of food fouling deposits in processing equipment is costly and time consuming. Fouling deposits form as a result of adhesion of species to the surface and cohesion between elements of the material. Cleaning can result from either or both adhesive and cohesive failure. In this study, the aim was to investigate the removal kinetics of an adhesive material and to design a novel cleaning in place (CIP) protocol for these kinds of materials at industrial scale to reduce environmental impact of cleaning processes. It was detected that different variables controlled the cleaning process in removal of adhesive deposit Temperature was not found as a significant variable in the initial stage of cleaning. Velocity of cleaning water controlled the cleaning at this stage when top layers of the deposit were removed by fluid mechanical removal due to breakdown of weak cohesive interaction. In the later cleaning stage, both velocity and temperature significantly contributed to cleaning, which suggested that both hydrodynamic forces and rheological changes are needed to overcome adhesion forces between the deposit and surface. Hence, a novel two step CIP protocol was proposed due to existence of different mechanisms in cleaning. When compared with conventional one step CIP protocols currently used in the processing plants, the proposed CIP protocol reduced the energy consumption by 40% without decreasing the cleaning efficiency. (C) 2015 Elsevier Ltd. All rights reserved.Turkish Ministry of National EducationMinistry of National Education - Turkey; ZEAL project [TP//ZEE/6/1/21191]; Technology Strategy Board's Collaborative Research and Development programme; BBSRCUK Research & Innovation (UKRI)Biotechnology and Biological Sciences Research Council (BBSRC) [BB/D523386/1] Funding Source: UKRI; EPSRCUK Research & Innovation (UKRI)Engineering & Physical Sciences Research Council (EPSRC) [EP/K011820/1] Funding Source: UKRI; Biotechnology and Biological Sciences Research CouncilUK Research & Innovation (UKRI)Biotechnology and Biological Sciences Research Council (BBSRC) [BB/D523386/1] Funding Source: researchfish; Engineering and Physical Sciences Research CouncilUK Research & Innovation (UKRI)Engineering & Physical Sciences Research Council (EPSRC) [EP/K011820/1] Funding Source: researchfishIP (the first author) acknowledges the financial support from the Turkish Ministry of National Education. This paper reports results from the ZEAL project TP//ZEE/6/1/21191, which involves; Alfa Laval, Cadbury Ltd., Ecolab Ltd., Newcastle University, Heineken UK Ltd., GEA Process Engineering Ltd., Unilever UK Central Resources Ltd., Imperial College of Science Technology and Medicine, GlaxSmithKline, Bruker Optics Ltd. and the University of Birmingham. The project is co-funded by the Technology Strategy Board's Collaborative Research and Development programme, following open competition. For more information visit

Using spray-dried sugar beet molasses in ice cream as a novel bulking agent

In this study, it is aimed to investigate and evaluate the use of molasses which is a by-product of sugar production as a novel bulking agent in ice cream as a sugar replacer. Sugar beet molasses (75%) and 12 DE maltodextrin (25%) were converted into powder form by spray drying. Spray-dried sugar beet molasses (SDSM) was then used as a substitute of sugar in different ratios (0:100, 25:75, 50:50, 75:25 and 100:0) in the ice cream products. The increased amount of SDSM decreased the overrun, L*, whiteness index (WI) and melting behaviours and increased a*, b*, total phenolic content, consistency and viscosity. Meanwhile, thermal properties have not been affected by the use of SDSM (P < 0.05). The sensory findings have been particularly interesting especially when replacing above 50% sugar with SDSM, aroma, flavour and general acceptability decrease. According to the results of this study, substituting 25% of total sugar with SDSM as a bulking agent can decrease cost of the product and improve total phenolic content and some quality parameters without compromising sensorial properties

Rheological and melting properties of sucrose-free dark chocolate

In this study, sugar-free dark chocolate was produced from isomalt and maltitol by (V) seeding technique as an alternative to conventional tempering process. The effect of (V) seed concentrations on the particle size distribution (PSD), textural, rheological and melting properties of the final products were examined and the results were compared with those of conventional sugar-free dark chocolates. For this aim, conched dark chocolates were melted and crystallised with (V) seeds which were added at different concentrations (0.5, 0.6, 0.7, 0.8, 0.9 and 1.0%, m/m). According to the results PSD, hardness, rheological and melting properties were not influenced by seeding technique compared to conventional tempering method. On the other hand, inverse relation was observed between largest particle size and specific surface area of the samples. Hardness values of isomalt and maltitol including samples were found to change between 15.33-18.79N. Casson model best described the flow behaviour of the sugar-free chocolates. As a result, seeding technique can be used as an alternative method in sugar-free dark chocolate production in terms of quality and physical properties.Scientific and Technological Research Council of Turkey (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [TOVAG-115O028]This work was funded by the Scientific and Technological Research Council of Turkey (TUBITAK), Project No. TOVAG-115O028

Sütlü Çikolata İçin Katı Faz Mikroekstraksıyon Yönteminin Optimizasyonu

In the current study, the Central Composite Design was applied to optimize HS-SPME extraction in orderto detect 2,3,5,6 tetramethyl pyrazine in isomalt contaning milk chocolate. The optimal conditions for thethree experimental responses influencing SPME efficiency were 10 min, 40 min and 57 °C for equilibrationtime, extraction time and extraction temperature, respectively. SPME fibers coated with 100 mpolydimethylsiloxane coating, 65 µm polydimethylsiloxane/divinylbenzene coating, 75 µmcarboxen/polydimethylsiloxane coating and 50/30 µm divinylbenzene/carboxen/polydimethylsiloxane ona StableFlex fiber were investigated. The preparation conditions of the chocolate samples were also evaluatedby measuring their effects on the coating composition of the head space. The SPME fiber coated with 50/30µm divinylbenzene/carboxen-polydimethylsiloxane provided the highest extraction efficiency, especiallywhen the samples were extracted at 60 °C for 30 min under dry conditions. Eighty-one blends were extractedand experimentally detected most of which have been formerly stated as odor-active components.Bu çalışmada, isomalt içeren sütlü çikolatalarda 2,3,5,6 tetra metal pirazin tayini için HS-SPME ekstraksiyonunun optimizasyonunda merkezi kompozit tasarım uygulanmıştır. SPME verimliliği etkileyen dengeleme süresi, ekstraksiyon süresi ve ekstraksiyon sıcaklığı için optimum koşullar olarak sırasıyla 10 dk, 40 dk ve 57 °C olarak belirlenmiştir. Çalışmada StableFlex fibere uygulanmış 100 µm polidimetilsiloksan, 65 µm polidimetilsiloksan/divinilbenzen, 75 µm karboksen/polidimetilsiloksan ve 50/30 µm divinilbenzen/karboksen/polidimetilsiloksan kaplamalar SPME fiberler olarak incelenmiştir. Çikolata örneklerinin hazırlama koşulları ayrıca tepe boşluğunun kaplama bi leşimi üzerindeki etkileri ölçülerek de değerlendirilmiştir. Özellikle örneklerin kuru koşullarda 60 °C’de 30 dk örnek ekstraksiyonunda 50/30 µm divinilbenzen/karboksen/polidimetilsiloksan kaplı SPME fiber en yüksek ekstraksiyon verimliliğini sağlamıştır

Valorization of hazelnut cake in compound chocolate: the effect of formulation on rheological and physical properties

The aim of this study was to valorize hazelnut (Corylus avellana L) cake (HC), which is a by-product of hazelnut oil industry, in compound chocolate (HCC) as a partial replacer of sugar and milk originated powders (MOP: skimmed milk and whey powder in equal amounts). D-optimal mixture design was used to optimize HCC formulation. The optimum sugar, MOP, and HC amount were selected as 25.0-40.0, 6.0-21.0, and 0.0-15.0 g/100 g, respectively. The Casson model with high R-2 values (0.9882-0.9948) was used to determine yield stress and plastic viscosity values of samples which were varied between 1.47 and 2.35 Pa, and 1.17-1.42 Pa s, respectively. Furthermore, particle sizes and water activity were determined between 25.67 and 78.20 mu m and 0.31-0.38, respectively. Total phenolic content in HCC samples, their digestibility, and bioaccessibility ranged from 1389 to 3367; 2601-3955 mg GAE/kg, and 112-187% respectively. Also, hardness and brittleness were ranged between 7.85 and 11.55 N and 0.52-1.02 mm, respectively. The sensorial characteristics of the samples along with flow behavior and physico-chemical properties indicated that HC may be used as a healthy and low-cost ingredient in HCC formulation to partially substitute sugar and MOP.TUBITAK, TurkeyTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [TOVAG217O054]This work was funded by the TUBITAK, Turkey, Project No. TOVAG217O054

Seroprevalence of SARS COV-2 anti-nucleocapsid antibodies in Turkish healthcare workers before vaccination schedule: January 2021

Objective: We aimed to assess the seroprevalence of SARS-CoV-2 infection and associated factors among Turkish HCWs, before the Covid-19 vaccination program in January 2021. Material and methods: We performed antibody assessment against SARS-CoV-2 in blood samples from participants using the Elecsys® Anti-SARS-CoV-2 electrochemiluminescence immunoassay. Samples with a cut-off index (COI; signal sample/cut-off) &lt;1.0 were considered negative, samples with ≥1.0 were deemed positive. Results: 714 HCWs, 487 women (68.2%), were included in our study. The mean age of the participants was 35.9 ± 8.4 (min:18, max: 62). 370 (51.8%) HCWs's the antibody level was negative, and 344 (48.2%) was positive. While 47.1% (n=122) of the HCWs with positive RT-PCR were antibody positive, 48.8% (n=222) were negative. There was no statistically significant difference in mean age and age groups (p values ​​0.338 and 0.414, respectively). Also, there was no statistically significant difference in antibody levels by gender (p=0.236). There was no significant difference between antibody positivity according to the presence of comorbidity, and the risk area studied (p=0.556, p=0.335, respectively). There was a statistically significant difference between lung involvement and antibody positivity during Covid-19 infection (p= &lt;0.001). Conclusion: In our study, the seroprevalence of SARS-CoV-2 antibodies in HCWs was higher than the average population and approximately fifty percent. Multicenter studies with more HCWs would be helpful to determine overall seroprevalence rates

Determining Risk Factors of Bleeding in Patients on Warfarin Treatment

Background. Warfarin is a commonly used oral anticoagulant agent. The most common adverse effects of warfarin are bleeding complications. Methods. We performed a 1-year retrospective chart review of emergency department patients using warfarin. A total of 65 patients with bleeding disorder (study group) and 63 patients without bleeding (control group) were included, making up a total of 128 subjects. Demographic data, frequency of international normalized ratio (INR) checks, and routine blood results were extracted. Logistic regression analysis was used to determine which factors were most closely associated with bleeding complications. Results. Median age was 62.0±14.4 and 61.9±14.5 for study group and control group, respectively. Educational status and frequency of INR checks were similar in both groups (P=0.101 and P=0.483, resp.). INR levels were higher in the study group (5.45±3.98 versus 2.63±1.71, P<0.001). Creatinine levels were also higher in the study group (1.14±0.57 mg/dL versus 0.94±0.38 mg/dL, P=0.042). Acetylsalicylic acid use was more frequent in the study group and was associated with a 9-fold increase in bleeding complications (P<0.001). Conclusions. High INR levels, high creatinine levels, and acetylsalicylic acid use were associated with bleeding complications in ED patients using warfarin