Detection of ochratoxin a in bulk tank milk

Okratoksin A (OTA), Aspergillus ve Penicillium türü mantarlar tarafından sentezlenen ve tahıl, kahve çekirdeği, fındık, kakao, bakliyat, bira, şarap, baharat ve kuru üzümde bulunabilen bir mikotoksindir. İnsanlarda ve hayvanlarda, OTA özellikle nefrotoksik, hepatotoksik, nörotoksik, embriyotoksik, immunotoksik, teratojenik ve karsinojenik etkiler gösterir. Okratoksin A kısmen kararlı bir moleküldür ve gıdalara uygulanan işlemlerden sonra bile değişmeden kalabilir. Bu çalışmada; Burdur bölgesinde bulunan süt toplama tanklarında (n:40) OTA varlığının belirlenmesi amaçlandı. Örneklerde OTA varlığı ELISA kullanılarak analiz edildi. Analizler üreticinin talimatlarına göre yapıldı. Süt toplama tanklarından alınan 40 inek süt örneğinde (2-270 ng/l aralığında) OTA bulundu. Bu çalışmanın sonuçları, inek sütünün insan beslenmesinde potansiyel bir OTA kaynağı olarak görülmesi gerektiğini göstermektedir. OTA varlığını süt ürünlerinde daha yoğun bir şekilde incelenmesi ve gerekli mevzuat çalışmaları yapılarak maksimum limit değerlerinin belirlenmesi önerilmektedir.Ochratoxin A (OTA) produced by several Aspergillus and Penicillium species is a mycotoxin that contaminates different foods and feedstuffs, including cereals, coffee beans, nuts, cocoa, pulses, beer, wine, spices, dried vine fruits, meat, milk. In humans and animals, OTA has been observed to be particularly nephrotoxic, hepatotoxic, immunotoxic, neurotoxic, embryotoxic, carcinogenic and teratogenic. Ochratoxin A is a stable molecule and can remain unchanged even after the processes applied. In this study, it was aimed to determine the presence of ochratoxin A in milk samples (n:40) collected from bulk tank milks in Burdur province of Turkey. The presence of OTA in the samples was analyzed by using ELISA. The analyzes were performed according to the manufacturer's instructions. As a result, Ochratoxin A was found in 40 cow’s milk samples (range 2-270 ng/l) collected from bulk milk tanks. The results of this study show that cow’s milk should be considered as a potential OTA source in the human diet. It is proposed to examine the presence of OTA more intensively in dairy products and to determine their maximum limit values by conducting necessary studies

Investigation of some metals in honey samples from West Mediterranean region of Turkey

WOS: 000510738500001PubMed: 31737225Analysis of elements content in honey is important for honey quality and safety and for monitoring of environmental pollution. The levels of 22 elements, aluminum (Al), barium (Ba), calcium (Ca), cadmium (Cd), chromium (Cr), cobalt (Co), iron (Fe), copper (Cu), potassium (K), magnesium (Mg), manganese (Mn), nickel (Ni), sodium (Na), lead (Pb), strontium (Sr), silver (Ag), bismuth (Bi), gallium (Ga), indium (In), lithium (Li), thallium (Tl) and zinc (Zn), were determined in 70 samples obtained from beekeepers located in the West Mediterranean region of Turkey. Determination of elements content was carried out using ICP-OES. Chromium, Co, Cd, Ag, Bi, In and Tl were not detected in any of the tested honey samples. The most abundant metal was K which has an overall average of 764.26 mg kg(-1). Higher concentrations of Pb, Ni, Mg, Na, K and Mn were found in the samples obtained from Burdur compared to other provinces. The levels of Cu were statistically lower in Antalya in comparison to other regions. No significant differences were observed in Al, Zn, Fe, Sr, Ba, Ca and Ga levels between regions. The differences in the chemistry of honey samples collected from different regions may be due to geochemical soil composition and geographical differences. Their levels were below to the European limits and the honeys are safe for human consumption. (C) 2019 Urmia University. All rights reserved

Arı poleni: Antioksidan etkisi

Bee pollen is a honey bee product containing over 250 biologically active substances such as phenolic bases, amino acids, carbohydrates, lipids, enzymes and coenzymes, vitamins and bio-elements. The composition of bee pollen may vary due to plant sources and its botanical and geographical origin. Bee pollen has been used since ancient times in traditional medicine for its therapeutic effects such as wound healing and hepatoprotective. Bee pollen has been reported to possess antioxidant and radical scavenging activities usually attributed to the presence of phenolic acids and flavonoids which are plant-derived polyphenolic substances. The antioxidant capacity of bee pollen depends on the content of total polyphenolic substances. This review presents an overview of chemical composition and antioxidant activity of bee pollen.Arı poleni fenolik bazlar, amino asitler, karbonhidratlar, lipitler, enzimler ve koenzimler, vitaminler ve biyo-elementler gibi 250'den fazla biyolojik olarak aktif madde içeren bir arı ürünüdür. Polen bileşimi polenin bitkisel kaynağına, botanik ve coğrafi kökenine göre değişebilir. Arı poleni, yara iyileştirici ve karaciğer koruyucu gibi etkileri nedeniyle geleneksel tıpta eski çağlardan beri kullanılmaktadır. Arı poleninin, genellikle bitkilerden elde edilen polifenolik maddeler olan fenolik asitlerin ve flavonoidlerin varlığına atfedilen antioksidan ve radikal temizleme aktivitelerine sahip olduğu bildirilmiştir. Antioksidan kapasitesi, toplam polifenolik maddelerin içeriğine bağlıdır. Bu derleme arı poleninin kimyasal bileşimi ve antioksidan aktivitesine genel bir bakış sunmaktadır

Ethanolic extract of Turkish bee pollen and propolis: phenolic composition, antiradical, antiproliferative and antibacterial activities

AbstractBee pollen and propolis are considered as health-promoting foods with many therapeutic (antibacterial, antifungal and antioxidant) activities. This study analyzed the phenolic profile and the antioxidant properties of Turkish bee pollen and propolis ethanolic extracts and assayed their antiproliferative effect on myeloma cells and in vitro antibacterial activity against Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa. The antibacterial activity assays included agar well diffusion and microdilution methods. The phenolic profile and several aromatic compounds of the extracts were determined by high-performance liquid chromatography with diode-array detection (HPLC-DAD). The antiproliferative activity on myeloma cells was determined by MTT test. The propolis extract had higher total phenolic content (TPC), free-radical scavenging activity (DPPH) and half-maximal inhibitory concentration (IC50) than the pollen ethanolic extract. Benzoic and cinnamic acid were the most abundant aromatic substances in the pollen and propolis extracts, respectively. The IC50 values of pollen and propolis extracts on myeloma cells were 1.49% and 2.88%, respectively. The propolis extract was active against S. aureus and E. coli, but not P. aeruginosa. The pollen extract presented no detectable inhibition zone against the three bacterial strains. The minimum inhibitory concentration (MIC) of both extracts for S. aureus and E. coli was 0.63% (w/v). The minimum bactericidal concentration (MBC) of the propolis extract was 1.25% for S. aureus and E. coli. MIC could not be determined for the pollen extract in the tested bacteria. The pollen and propolis extracts did not exert antimicrobial activity against P. aeruginosa up to 2.5% concentration

An overview of fermentation in the food industry - looking back from a new perspective

Abstract Fermentation is thought to be born in the Fertile Crescent, and since then, almost every culture has integrated fermented foods into their dietary habits. Originally used to preserve foods, fermentation is now applied to improve their physicochemical, sensory, nutritional, and safety attributes. Fermented dairy, alcoholic beverages like wine and beer, fermented vegetables, fruits, and meats are all highly valuable due to their increased storage stability, reduced risk of food poisoning, and enhanced flavor. Over the years, scientific research has associated the consumption of fermented products with improved health status. The fermentation process helps to break down compounds into more easily digestible forms. It also helps to reduce the amount of toxins and pathogens in food. Additionally, fermented foods contain probiotics, which are beneficial bacteria that help the body to digest food and absorb nutrients. In today’s world, non-communicable diseases such as cardiovascular disease, type 2 diabetes, cancer, and allergies have increased. In this regard, scientific investigations have demonstrated that shifting to a diet that contains fermented foods can reduce the risk of non-communicable diseases. Moreover, in the last decade, there has been a growing interest in fermentation technology to valorize food waste into valuable by-products. Fermentation of various food wastes has resulted in the successful production of valuable by-products, including enzymes, pigments, and biofuels