Determination of mutagenic and cytotoxic effects of Limonium globuliferum aqueous extracts by Allium, Ames, and MTT tests

AbstractMutagenic and cytotoxic effects of roots, stems and leaves of Limonium globuliferum Kuntze, Plumbaginaceae, aqueous extracts were studied by Allium, Ames, and MTT tests. These are plant, bacterial and mammalian cell assays, respectively. The Allium test analyses showed that aqueous extracts of this species have dose-dependent toxicity and induce chromosomal anomalies based on defects in the spindle fibers. EC50 values of root stem and leaf aqueous extracts were 32.5, 50, and 50g/l, respectively. It was observed that there was an inverse correlation between root growth and extract concentration. The lowest mitotic index value (22.72 %) was found in L. globuliferum root extract. As a result of the chromosome aberrations test, sticky chromosomes, anaphase bridges, laggard chromosomes, and anaphase-telophase disorders were highly detected especially in high concentration of the extract. In the Ames test, mutagenic effects were determined at all concentrations of stem and leaf aqueous extracts and only two concentrations of root extracts of L. globuliferum. Most of the extracts induced cytotoxic effects by the MTT test based on mitochondrial activity. Nevertheless, some of the extracts induced t cell proliferation

Investigation of changes in Hematological parameters and levels of Oxidative stress factors in castrated Cats

This study was carried out to determine the effect of castration procedure on hemogram and leukogram values and the levels of oxidative stress factors in serum tissue in cats. Preoperative and postoperative 10th day hemogram/leukogram values and total oxidant/antioxidant capacities of 19 castrated cats were evaluated in the study. When the hemogram and leukogram values were examined, it was determined that there was a statistically significant increase in the amount of eosinophils (P0.05). When the levels of oxidative stress factors in the serum tissues of the cats were examined, it was determined that there was a decrease in the total antioxidant status (TAS) and an increase in the total oxidant status (TOS), but the difference in the results was not statistically significant (P>0.05). In conclusion, in this study, it was determined that the castration procedure in cats did not cause a significant difference in hemogram and leukogram parameters and the level of oxidative stress factors in serum tissue, except for the amount of eosinophils

Archaeogenetic analysis of Neolithic sheep from Anatolia suggests a complex demographic history since domestication

Yurtman, ozer, Yuncu et al. provide an ancient DNA data set to demonstrate the impact of human activity on the demographic history of domestic sheep. The authors demonstrate that there may have been multiple domestication events with notable changes to the gene pool of European and Anatolian sheep since the Neolithic. Sheep were among the first domesticated animals, but their demographic history is little understood. Here we analyzed nuclear polymorphism and mitochondrial data (mtDNA) from ancient central and west Anatolian sheep dating from Epipaleolithic to late Neolithic, comparatively with modern-day breeds and central Asian Neolithic/Bronze Age sheep (OBI). Analyzing ancient nuclear data, we found that Anatolian Neolithic sheep (ANS) are genetically closest to present-day European breeds relative to Asian breeds, a conclusion supported by mtDNA haplogroup frequencies. In contrast, OBI showed higher genetic affinity to present-day Asian breeds. These results suggest that the east-west genetic structure observed in present-day breeds had already emerged by 6000 BCE, hinting at multiple sheep domestication episodes or early wild introgression in southwest Asia. Furthermore, we found that ANS are genetically distinct from all modern breeds. Our results suggest that European and Anatolian domestic sheep gene pools have been strongly remolded since the Neolithic

Goodbye Hartmann trial: a prospective, international, multicenter, observational study on the current use of a surgical procedure developed a century ago

Background: Literature suggests colonic resection and primary anastomosis (RPA) instead of Hartmann's procedure (HP) for the treatment of left-sided colonic emergencies. We aim to evaluate the surgical options globally used to treat patients with acute left-sided colonic emergencies and the factors that leading to the choice of treatment, comparing HP and RPA. Methods: This is a prospective, international, multicenter, observational study registered on ClinicalTrials.gov. A total 1215 patients with left-sided colonic emergencies who required surgery were included from 204 centers during the period of March 1, 2020, to May 31, 2020. with a 1-year follow-up. Results: 564 patients (43.1%) were females. The mean age was 65.9 ± 15.6 years. HP was performed in 697 (57.3%) patients and RPA in 384 (31.6%) cases. Complicated acute diverticulitis was the most common cause of left-sided colonic emergencies (40.2%), followed by colorectal malignancy (36.6%). Severe complications (Clavien-Dindo ≥ 3b) were higher in the HP group (P < 0.001). 30-day mortality was higher in HP patients (13.7%), especially in case of bowel perforation and diffused peritonitis. 1-year follow-up showed no differences on ostomy reversal rate between HP and RPA. (P = 0.127). A backward likelihood logistic regression model showed that RPA was preferred in younger patients, having low ASA score (≤ 3), in case of large bowel obstruction, absence of colonic ischemia, longer time from admission to surgery, operating early at the day working hours, by a surgeon who performed more than 50 colorectal resections. Conclusions: After 100 years since the first Hartmann's procedure, HP remains the most common treatment for left-sided colorectal emergencies. Treatment's choice depends on patient characteristics, the time of surgery and the experience of the surgeon. RPA should be considered as the gold standard for surgery, with HP being an exception

The role of geographically indicated and candidate products in Nevşehir cuisine in regional development

Today, within the scope of the changing tourism demand, the trend towards local products/values, which are evaluated in gastronomy tourism, is increasing. Thus, a regional marketing tool is used in tourism by transforming local products into tourism values. Gastronomy tourism has an important role in the development of the region due to its ability to support the local economy and to be carried out twelve months of the year. In this context, registration, promotion and conversion of local foods into touristic products are important. Although there are many local foods and beverages unique to the region in Nevşehir, only a few of them are registered with geographical indications. Despite the high level of development of the region in tourism, the potential of local products is not used enough in tourism. The low awareness on this issue and the necessity of developing the region in the field of gastronomy constitute the starting point of the study. Nevşehir cuisine is a cuisine that has become rich around the products grown in the region. The ingredients used in the meals generally consist of products such as potatoes, lentils, zucchini, wheat, chickpeas and beans grown in the region. At the same time, pekmez (grape molasses) is seen to be widely used in Nevşehir cuisine. In addition, food varieties consisting of grain (flour) and meat are consumed a lot by the local people. In this research, which is conducted with the document analysis technique, one of the qualitative research methods, Nevşehir cuisine is evaluated with geographical indication products and products that are candidates for geographical indication. Pumpkin Seeds, Testi Kebab and Nevşehir Bagel are products registered with geographical indication in Nevşehir. Nevşehir Dimrit Raisin, Kaymaklı Dry Cream, Kaymaklı Bun, Derinkuyu Dry Bean and Derinkuyu Strawberry are local products that are at the application stage for geographical indication registration. In addition, it has been determined that Nevşehir Tava, Aside, Dolaz, Pekmez (grape molasses), Köftür, Göre Bread, Stuffed Quince with Pekmez, Kesgiç and Hamursuz are candidates for geographical indication. As a result of the research, it has been determined that there are important local values that can be used in the field of gastronomy tourism in Nevşehir but these products have not been used enough as a tourism element so far and various suggestions are presented in this wa

The role of geographically indicated and candidate products in Nevsehir cuisine in regional development

Today, within the scope of the changing tourism demand, the trend towards local products/values, which are evaluated in gastronomy tourism, is increasing. Thus, a regional marketing tool is used in tourism by transforming local products into tourism values. Gastronomy tourism has an important role in the development of the region due to its ability to support the local economy and to be carried out twelve months of the year. In this context, registration, promotion and conversion of local foods into touristic products are important. Although there are many local foods and beverages unique to the region in Nevşehir, only a few of them are registered with geographical indications. Despite the high level of development of the region in tourism, the potential of local products is not used enough in tourism. The low awareness on this issue and the necessity of developing the region in the field of gastronomy constitute the starting point of the study. Nevşehir cuisine is a cuisine that has become rich around the products grown in the region. The ingredients used in the meals generally consist of products such as potatoes, lentils, zucchini, wheat, chickpeas and beans grown in the region. At the same time, pekmez (grape molasses) is seen to be widely used in Nevşehir cuisine. In addition, food varieties consisting of grain (flour) and meat are consumed a lot by the local people. In this research, which is conducted with the document analysis technique, one of the qualitative research methods, Nevşehir cuisine is evaluated with geographical indication products and products that are candidates for geographical indication. Pumpkin Seeds, Testi Kebab and Nevşehir Bagel are products registered with geographical indication in Nevşehir. Nevşehir Dimrit Raisin, Kaymaklı Dry Cream, Kaymaklı Bun, Derinkuyu Dry Bean and Derinkuyu Strawberry are local products that are at the application stage for geographical indication registration. In addition, it has been determined that Nevşehir Tava, Aside, Dolaz, Pekmez (grape molasses), Köftür, Göre Bread, Stuffed Quince with Pekmez, Kesgiç and Hamursuz are candidates for geographical indication. As a result of the research, it has been determined that there are important local values that can be used in the field of gastronomy tourism in Nevşehir but these products have not been used enough as a tourism element so far and various suggestions are presented in this way

The role of geographically indicated and candidate products in Nevşehir cuisine in regional development

Today, within the scope of the changing tourism demand, the trend towards local products/values, which are evaluated in gastronomy tourism, is increasing. Thus, a regional marketing tool is used in tourism by transforming local products into tourism values. Gastronomy tourism has an important role in the development of the region due to its ability to support the local economy and to be carried out twelve months of the year. In this context, registration, promotion and conversion of local foods into touristic products are important. Although there are many local foods and beverages unique to the region in Nevşehir, only a few of them are registered with geographical indications. Despite the high level of development of the region in tourism, the potential of local products is not used enough in tourism. The low awareness on this issue and the necessity of developing the region in the field of gastronomy constitute the starting point of the study. Nevşehir cuisine is a cuisine that has become rich around the products grown in the region. The ingredients used in the meals generally consist of products such as potatoes, lentils, zucchini, wheat, chickpeas and beans grown in the region. At the same time, pekmez (grape molasses) is seen to be widely used in Nevşehir cuisine. In addition, food varieties consisting of grain (flour) and meat are consumed a lot by the local people. In this research, which is conducted with the document analysis technique, one of the qualitative research methods, Nevşehir cuisine is evaluated with geographical indication products and products that are candidates for geographical indication. Pumpkin Seeds, Testi Kebab and Nevşehir Bagel are products registered with geographical indication in Nevşehir. Nevşehir Dimrit Raisin, Kaymaklı Dry Cream, Kaymaklı Bun, Derinkuyu Dry Bean and Derinkuyu Strawberry are local products that are at the application stage for geographical indication registration. In addition, it has been determined that Nevşehir Tava, Aside, Dolaz, Pekmez (grape molasses), Köftür, Göre Bread, Stuffed Quince with Pekmez, Kesgiç and Hamursuz are candidates for geographical indication. As a result of the research, it has been determined that there are important local values that can be used in the field of gastronomy tourism in Nevşehir but these products have not been used enough as a tourism element so far and various suggestions are presented in this way