Determining of Problem Solving Strategies used by Primary 8, Grade Students’ in Mathematics Class

AbstractThe purpose of this research is to investigate the effect using a combination of different levels of problem solving strategies on primary 8. grade students in math class applied to the teaching of problem solving strategies. For this purpose, 22 eight grade students were taught problem solving strategies throughout 4 weeks (15hours). In this process, problem solving strategies were introduced to students and were solved the problems that can be solved by different solutions. The strategies that taught in this study are Working Backwards, Finding a Pattern, Adopting a Different Point of View, Making a Drawing, Guess and Check, Accounting for All Possibilities and Organizing Data. Initial and the final of the application, the research problems developed by the researcher were given to students as pre and posttest. According to results, students’ problem solving strategies used by the pre-test was very limited, this situation improved in the final test, students were able to use different solutions

In vitro evaluation of glutathione implementation on oxidative dna damage and oxidant status in high glucose conditions

Aim: This study aimed to show the effects of glutathione, recognized by its antioxidant specialties, on the potential DNA damage (8-hydroxy-2- deoxyguanosine) and the antioxidant system changes upon its implementation in BHK-21 cells cultured with high glucose. Materials and Methods: BHK-21 cell line was regularly surpassed in vitro conditions (5% FBS, 10% horse serum, 1% L-Glutamine, 1% penicillin/ streptomycin in RPMI 1640 medium, and 5% CO2 and 95% humidity and 37ºC) incubated. The control group determined glucose's IC50 value based on the viability tests executed on MTT cells. Cells were seeded in plates as each would have 2x106 cells. The control, the test, and the crossbreed test (glucose; (285 mM), glutathione (250 &micro ,M)) groups were prepared. After 24 hours of incubation, trypsinized cells were designed for analysis through vitrification. In the lysate of the cell culture that was procured, Oxidative DNA damage, TAS, TSO, and OSI were measured by the spectrophotometric system with ELISA. Results: It was observed that 8-OHdG levels increased significantly with glucose application. Moreover, the increase in the HG+GSH group was more significant when compared to the control group (p≤0.05). No difference with the control group was found only in the group where GSH was applied. As for TAS, whereas any difference was observed in GSH used groups, the increase in the HG+GSH group was significant compared to the control group (p≤0.05). that were the same as the control group. TOS and OSI considerably increased in HG + GSH implemented groups as to the control group (p≤0.05). Conclusion: According to the results, no protective impacts of glutathione at the cellular level in the doses mentioned above were observed on high-dose glucose implemented cells. On the other hand, it was revealed that the applied amounts of glutathione in the process did not cause any toxic effects

General Perspective and Assessment of the Potential of Utilizing Paraprobiotics in Food Products

Paraprobiotics are non-viable microbial cells that, when administered in adequate amounts, confer some health benefits to the consumer. Paraprobiotics can be obtained by subjecting probiotics to physical or chemical treatments, and inactivation of the microorganism would lead to the release of some compounds, such as exopolysaccharides, peptidoglycans, surface proteins, and lipoteichoic acids, all of which have a variety of positive health effects. Paraprobiotics also have numerous technological advantages. Therefore, paraprobiotics are promising components and have great potential for producing functional food products. However, there are limited studies, most of which concentrate on using paraprobiotics in clinical research and using them directly. The objective of this study is to summarize the ways to obtain paraprobiotics, their health benefits, technological advantages, and their potential for utilization in food products

Evaluating the Potential of Using Plant-Based Milk Substitutes in Ice Cream Production

In recent years, the different dietary needs of consumers due to their health problems, such as food allergies and lactose intolerance, or lifestyle changes, well-being trends, and increasing awareness about environmental concerns, causes an increment in consumers’ demand to have more plant-based foods in the diet. In this regard, more sustainable alternatives for different food systems come into prominence, and the market size for new plant-based alternatives, especially for dairy products, is ever-increasing. Ice cream is a complex colloidal structure and is defined as a frozen foam that is considered a suitable matrix for plant-based milk substitutes. Although it is hard to obtain a stable colloidal ice cream structure when replacing cow’s milk with plant-based alternatives, the coconut-based, soy-based, and almond-based milk alternatives are regarded as some of the most suitable choices for ice cream production. According to studies, coconut milk’s fat and protein content helps the formation of emulsion and stabilization of the foam system. Also, it is indicated that soy-based ice cream is a good carrier for probiotics, has a better melting resistance, and has comparable sensorial properties with dairy ice cream when used together with milk alternative combinations. However, some technological, microbiological, and sensorial properties of plant-based ice creams were not similar to ice cream made with cow’s milk. Eventually, innovative approaches to producing ice cream with different milk alternatives could be promising and beneficial for the sustainable food industry and should continue to be developed to meet the current needs and interests

The antagonistic effects of temozolomide and trichostatin a combination on MGMT and DNA mismatch repair pathways in Glioblastoma

Glioblastoma is the most aggressive and fatal form of brain cancer. Despite new advancements in treatment, the desired outcomes have not been achieved. Temozolomide (TMZ) is the first-choice treatment for the last two decades and has improved survival rates. Emerging studies have shown that targeting epigenetics in glioblastoma can be beneficial when combined with clinically used treatments. Trichostatin A (TSA), a histone deacetylase inhibitor, has anti-cancer properties in various cancers. No data concerning the TMZ and TSA relationship was shown previously in glioblastoma therefore, we aimed to determine the likely therapeutic effect of the TMZ and TSA combination in glioblastoma. The T98G and U-373 MG, glioblastoma cell lines, were used in this study. TMZ and TSA cytotoxicity and combination index were performed by MTT assay. The expression of DNA repair genes (MGMT, MLH-1, PMS2, MSH2 and MSH6) was detected using RTPCR. One-way analysis of variance (ANOVA) was used for statistical analysis. Combination index calculations revealed antagonistic effects of TMZ and TSA in terms of cytotoxicity. Antagonistic effects were more apparent in the T98G cell line, which is expressing MGMT relatively higher. MGMT and DNA Mismatch Repair (MMR) genes were upregulated in the T98G cell line, whereas downregulated in the U373-MG cell lines under TMZ and TSA combination treatment. It is concluded that MGMT might be playing a more active part than MMR genes in TMZ resistance to TMZ and TSA antagonism. This is the first study elucidating the TMZ and TSA relationship in cancer cell lines

In vitro evaluation of the effects of lycopene on caspase system and oxidative DNA damage in high-glucose condition

WOS: 000466841900005Aim and Background: The present study was planned to investigate the effects of lycopene, on the caspase-dependent apoptosis in high-dose glucose (HG)-treated PC12 cell line. PC12 cells were cultured in vitro. Materials and Methods: HG was prepared as G (250 mM), and lycopene was prepared as L1 (10 mM), L2 (20 mM), and L3 (40 mM). After 6 h of incubation, the cells were exposed to trypsin, and the samples were obtained with freeze/thaw method. Caspase 3, 8, 9; 8-hydroxy-2-deoxyguanosine (8-OHdG); and M30 were determined (enzyme-linked immunosorbent assay). Results: 8-OHdG increased in L3 (P % 0.001), whereas L1 caused a decrease in HG group (P % 0.001). Caspase-3 decreased significantly in L1, L2, and L3G compared to control (P % 0.001) group. Caspase-8 increased significantly in L1, L1G, L2G, and all L3 glucose groups (P % 0.001). There was no difference for Caspase-9. M30 was not affected by L and HG, which decreased significantly (P % 0.001). Conclusion: As a result, it was determined that, when PC12 cell line was treated with HG, lycopene application had effects on caspase enzymes and DNA damage.Van Yuzuncu Yil University, Scientific Research Projects Unit [2015-SBE-YL094]This study was supported by the Van Yuzuncu Yil University, Scientific Research Projects Unit, registered with the project no: 2015-SBE-YL094

Application of Inulin in Pasta: The Influence on Technological and Nutritional Properties and on Human Health—A Review

Inulin is a molecule, namely, a functional dietary fiber from non-digestible carbohydrates, and is generally utilized in pasta production at concentrations or replacement ratios of 0.5–20%. As highlighted in this study, the optimum cooking time and swelling index of inulin-added pasta ranged between 5.0–14.0 min and 1.5–2.6 g/g, respectively. The protein content generally decreased, whereas dietary fiber increased with the addition of inulin to pasta formulations. Therefore, lower starch hydrolysis and glycemic index could be achieved with inulin enrichment in pasta. However, more in vitro and in vivo digestion studies are still needed to evaluate its beneficial effects on human health

The Potential Use of Synbiotic Combinations in Bread—A Review

To date, the most commonly used probiotics in the potential synbiotic combinations (SC) in breads belong to the family of Lactobacillaceae and Bifidobacteriaceae. However, Bacillus coagulans as a heat-resistant bacteria, and Saccharomyces boulardii, as a probiotic yeast, could be promising for use in SC bread. Inulin is the most commonly directly used prebiotic source in formulations of potential SC bread. Moreover, co-encapsulations of probiotics with prebiotics, mainly including different hydrocolloids, could be beneficial. Although the consumption of potential SC in bread, generally including Lactobacillus sporogenes and inulin, by diabetics had some health benefits, there is a need for more comprehensive clinical trials