1st - food-metabolism-clinicalnutrition.ankara.edu.trfood-metabolism-clinicalnutrition.ankara.edu.tr/wp-content/uploads/sites/447/2018/06/...4 Dear Colleagues, On behalf of the Organizing

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1st International Food and Medicine

Congress Abstract Book

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e-ISBN-978-605-68220

20/02/2018

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Dear Colleagues,

On behalf of the Organizing Committee, we would like to express our gratefulness

due to your participation in the "1st International Food and Medicine Congress-2018 (IFMC 2018)" that was held on May 24-27, 2018, in Ankara, Turkey.

The theme of the Congress "Latest advancements in joint areas of food, nutrition

and medicine" put emphasis on the most recent development in the common fields

of food, nutrition and health. The main objective of this event was to promote

awareness about health risks/health promoting effects of foods stemming from the

source of raw materials, processing technologies, clinical nutrition, microbiota,

personal and public health, food/health policies and food/nutrition/medical

education so on.

The Congress provided a common ground to the scientists, researchers, industrial

operators, policy makers and all stakeholders from diverse disciplines including

food processing, medical applications, public health and nutrition around the

globe to exchange their recent findings, experiences and innovative visions that

are related to food and health.

The necessity of interdisciplinary approach to the relationship between food,

health and human nutrition is inarguably out of question. The congress aimed to

create an environment to trigger such collaborations between those who are

interested.

Best regards

Presidents of the Congress

Prof. Dr. Nuray YAZIHAN, Ankara University, Faculty of Medicine

Prof. Dr. Aykut AYTAÇ, Hacettepe University, Faculty of Engineering

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Participating Authorities

World Health Organization (WHO), Turkey

Food and Agricultural Organisation (FAO) Sub-regional Office for

Central Asia

Supporters & Partners

Integrating Food Science Engineering Knowledge into the Food Chain-

ISEKI-Food Association

The Association of Food Technology

Turkish Dietetic Association

Turkish Food Safety Association (GGD)

Turkish Society of Pediatric Gastroenterology, Hepatology and Nutrition

Turkish Society of Physiological Sciences

Sponsors

Federation of Food and Drink Industry Associations of Turkey (TGDF)

Turkish Poultry Meat and Breeders Association (BESD-BİR)

The Association of Turkish Milk, Meat, Food Industrialists and

Manufacturers (SETBİR)

Pinar Süt AS

Pinar Institute

Uludağ Medikal

Abant Su

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Honorary Presidents

Prof. Dr. Erkan IBIS Rector of Ankara University

Prof. Dr. Haluk OZEN Rector of Hacettepe University

Congress Presidents

Prof. Dr. Aykut AYTAC Hacettepe University Faculty of Engineering Department of Food

Engineering, Turkey

Prof. Dr. Nuray YAZIHAN Ankara University, Faculty of Medicine Internal Medicine,

Department of Pathophysiology, Turkey

Ankara University Institute of Health Sciences Interdisciplinary Food,

Metabolism and Clinical Nutrition Department, Turkey

Honorary Committee

Prof. Dr. Bulent ALTUN Hacettepe University, Faculty of Medicine

Prof. Dr. Neriman ARAL Ankara University, Faculty of Health Sciences

Prof. Dr. Terken BAYDAR Hacettepe University, Faculty of Pharmacy

Prof. Dr. Gulfem CELIK Ankara University, Faculty of Medicine

Prof. Dr. Gıyasettin DEMIRHAN Hacettepe University, Faculty of Sport Sciences

Prof. Dr. Ergin DURSUN Ankara University, Faculty of Agriculture

Prof. Dr. Candan GOKCEOGLU Hacettepe University, Faculty of Engineering

Prof. Dr. Mitat KOZ Ankara University, Faculty of Sport Sciences

Prof. Dr. Gulbin OZCELIKAY Ankara University, Faculty of Pharmacy

Prof. Dr. Belgin

SARIMEHMETOGLU

Ankara University, Faculty of Veterinary Medicine

Prof.Dr. F. Gul SENER Hacettepe University, Faculty of Health Sciences

Prof. Dr. Aziz TEKIN Ankara University, Faculty of Engineering

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Organising Committee

Prof. Dr. Ertan ANLI Ankara University Faculty of Engineering Department of Food

Engineering, Turkey

Prof. Dr. Pelin ARIBAL AYRAL Ankara University, Faculty of Medicine Internal Medicine,

Department of Pathophysiology, Turkey



Prof. Dr. B. Imge ERGUDER Ankara University, Faculty of Medicine, Department of Medical

Biochemistry, Turkey

Ankara University, Institute of Health Sciences Interdisciplinary Food,


Prof. Dr. Barbaros OZER Ankara University, Faculty of Agriculture, Department of Dairy

Technology, Turkey

Prof. Dr. Belma TURAN Ankara University, Faculty of Medicine, Department of Biophysics,

Turkey



Prof. Dr. Dilek SIVRI OZAY Hacettepe University Faculty of Engineering Department of Food

Engineering, Turkey

Assoc. Prof. Dr. Deniz BILLUR Ankara University, Faculty of Medicine, Department of Histology &

Embryology, Turkey



Prof. Dr. Ayhan COMERT Ankara University, Faculty of Medicine, Department of Anatomy,

Turkey



Assoc. Prof. Dr. Ali TOPCU Hacettepe University Faculty of Engineering Department of Food

Engineering, Turkey

Prof. Dr. Nurcan YABANCI

AYHAN

Ankara University, Faculty of Health Sciences, Department of

Nutrition and Dietetics, Turkey



Petek ATAMAN Near East University, Faculty of Health Sciences, Department of

Nutrition and Dietetics, Northern Cyprus Turkish Republic

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Scientific Committee

Aydan KANSU Ankara University, Faculty of Medicine, Pediatric Gastroenterology

Department, Turkey

Erdal AGAR Ondokuz Mayis University, Faculty of Medicine, Physiology

Department, Turkey

Cengiz AKALIN Ankara University, Faculty of Sport Sciences, Department of Trainer

Education, Turkey

I. Ethem AKCIL Ankara University, Faculty of Medicine Internal Medicine, Department

of Pathophysiology, Turkey

Ankara University Institute of Health Sciences Interdisiplinary Food,


Tapani ALATOSSAVA University of Helsinki Department of Food and Environmental

Sciences, Helsinki, Finland

N. Defne ALTINTAS Ankara University, Faculty of Medicine Internal Medicine Intensive

Care Unit, Turkey

Valente ALVAREZ The Ohio State University, Wilbur A Gould Food Industries Ctr., USA

Ertan ANLI Ankara University Faculty of Engineering Department of Food

Engineering, Turkey

Munevver ARISOY Ankara University, Faculty of Health Sciences, Department of


Petek ATAMAN Near East University, Faculty of Health Sciences, Department of

Nutrition and Dietetics, Nothern Cyprus Turkish Republic

Kenan ATES Ankara University, Faculty of Medicine Internal Medicine, Nephrology

Department, Turkey

Filiz BAKAR ATES Ankara University, Faculty of Pharmacy, Biochemistry Department,

Turkey

Nurcan YABANCI AYHAN Ankara University, Faculty of Health Sciences, Department of


Pelin ARIBAL AYRAL Ankara University, Faculty of Medicine Internal Medicine, Department




Aykut AYTAC Hacettepe University Faculty of Engineering Department of Food

Engineering, Turkey

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Taner BAYSAL Ege University, Faculty of Engineering, Department of Food

Engineering, Turkey

Marcela BEZDICKOVA Swansea University Medical School, Swansea, UK

Human Anatomy, Graduate Entry Medicine & Applied Medical

Science, UK

Deniz BILLUR Ankara University, Faculty of Medicine, Department of Histology &

Embryology, Turkey



Serhat BIRENGEL Ankara University, Faculty of Medicine Infectious Diseases, Turkey

Dragica BOBINAC Faculty of Medicine of the University of Rijeka, Department of

Anatomy, Croatia

Sedat BOYACIOGLU Baskent University, Faculty of Medicine, Gastroenterology

Department, Turkey

A. Mithat BOZDAYI Ankara University, Faculty of Medicine, Hepatology Institute, Turkey

Zeliha BUYUKBINGOL Ankara University, Faculty of Pharmacy, Biochemistry Department,

Turkey

Funda Pinar CAKIROGLU Ankara University, Faculty of Health Sciences, Department of


Claude P. CHAMPAGNE Laval University, Canada

Agriculture and Agri-Food Canada, Canada

Ayhan COMERT Ankara University, Faculty of Medicine, Department of Anatomy,

Turkey



Demet CORAPCIOGLU Ankara University, Faculty of Medicine Internal Medicine, Department

of Endocrine and Metabolism, Turkey

Meltem COL Ankara University, Faculty of Medicine Department of Public Health,

Turkey

Seher DEMIRER Ankara University, Faculty of Medicine General Surgery Division,

Turkey

Zerrin ERGINKAYA Çukurova University, Faculty of Agriculture Department of Food

Engineering, Turkey

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B. Imge ERGUDER Ankara University, Faculty of Medicine, Department of Medical

Biochemistry, Turkey



Toker ERGUDER Health Sciences University, Faculty of Medicine, Public Health

Department, Turkey

World Health Organisation, National Professional Officer, Turkey

Gulfem ERSOZ Ankara University, Faculty of Sport Sciences, Department of Trainer

Education, Turkey

Hamid GHODDUSHI London Metropolitan University, School of Human Sciences, Faculty

of Life Sciences, Microbiology Research Unit, UK

Vural GOKMEN Hacettepe University, Faculty of Engineering Food Engineering

Department, Turkey

Adriano GOMES DA CRUZ Federal Institute of Rio de Janeiro, Department of Alimentary Food,

Brazil

Muammer GONCUOGLU Ankara University, Faculty of Veterinary Medicine, Food Hygiene and

Technology Department, Turkey

Leon GORRIS Unilever R&D, The Netherlands

Gulay SAIN GUVEN Hacettepe University, Faculty of Medicine, Internal Medicine Division,

Turkey

A. Kadir HALKMAN Ankara University, Faculty of Engineering, Department of Food

Engineering, Turkey

Ramazan IDILMAN Ankara University, Faculty of Medicine Internal Medicine

Gastroenterology Department, Turkey

Sin-Hyeog IM Pohang University of Science and Technology, Pohang Division of

Integrative Biosciences and Biotechnology, South Korea

Mehtap KACAR Yeditepe University, Faculty of Medicine, Physiology Departmant,

Turkey

Efsun KARABUDAK Gazi University, Faculty of Health Sciences, Department of Nutrition

and Dietetics, Turkey

Mukerrem KAYA Ataturk University, Faculty of Agriculture, Department of Food

Engineering, Turkey

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Alev KESER Ankara University, Faculty of Health Science, Department of Nutrition


Gul KIZILTAN Baskent University, Faculty of Health Sciences, Department of


Nicola M. LOWE International Institute of Nutritional Sciences and Food Safety

Studies, UK

University of Central Lancashire, School of Sport and Wellbeing, UK

Golfo MOATSOU Agricultural University of Athens, Department of Food Science and

Human Nutrition, Laboratory of Dairy Research, Greece

Ekaterini MOSCHOPOULOU Agricultural University of Athens, Department of Food Science and

Human Nutrition, Laboratory of Dairy Research, Greece

Danina MUNTEAN Victor Babes University of Medicine and Pharmacy of Timisoara,

Department of Functional Sciences, Romania

Fatma Seda BILIR ORMANCI Ankara University, Faculty of Veterinary Medicine, Food Hygiene and

Technology Department, Turkey

Dilek SIVRI OZAY Hacettepe University Faculty of Engineering Department of Food

Engineering, Turkey

Ayse Ozfer OZCELIK Ankara University, Faculty of Health Science, Department of Nutrition


Yahya OZDOGAN Yildirim Beyazit University, Faculty of Health Sciences, Department

of Nutrition and Dietetics, Turkey

Barbaros OZER Ankara University, Faculty of Agriculture, Department of Dairy

Technology, Turkey

Photis PAPADEMAS University of Cyprus, Department of Agricultural Sciences,

Biotechnology and Food Science, Republic of Cyprus

Manuela PINTADO Universidade Catolica Portugueasa, Centro de Biotecnologia e

Quimica Fina, Porto, Portugal

Paola PITTIA University of Teramo, Faculty of Bioscience and Technology for Food

Agriculture and Environment ISEKI-Food Association, Italy

Neslisah RAKICIOGLU Hacettepe University, Faculty of Health Sciences, Department of


Peter RASPOR The Academy of Europa, Department of Biochemistry and Molecular

Biology, Slovenia

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David RODRIGUEZ-LÁZARO University of Burgos, Faculty of Science, Department of

Biotechnology and Food Science Microbiology Unit, Spain

Gerhard SCHLEINING BOKU University of Natural Resources and Life Sciences, Austria

Department of Food Sciences and Technology, ISEKI-Food

Association, Austria

Savas SEREL Ankara University, Faculty of Medicine Plastic, Reconstructive &

Aesthetic Surgery Department, Turkey

Gokhan SOYLEMEZOGLU Ankara University, Faculty of Agriculture, Department of Horticulture,

Turkey

Metin Saip SURUCUOGLU International Cyprus University, Faculty of Health Sciences,

Department of Nutrition and Dietetics, Republic of Cyprus

Mustafa SAHIN Ankara University, Faculty of Medicine, Internal Medicine,

Department of Endocrine and Metabolism, Turkey

Serpil SAHIN Middle East Technical University, Faculty of Engineering, Department

of Food Engineering, Turkey

Vimal Kumar SHARMA University of Chester, Faculty of Health and Social Care, International

Health Development, UK

Vittorio SILANO University of Rome, Medical School, Italy

Muhittin TAYFUR Baskent University, Faculty of Health Sciences, Department of


Ali TOPCU Hacettepe University Faculty of Engineering Department of Food

Engineering, Turkey

Imad TOUFEILI American University of Beirut, Department of Nutrition and Food

Sciences, Lebanon

Belma TURAN Ankara University, Faculty of Medicine, Department of Biophysics,

Turkey



Asli UCAR Ankara University, Faculty of Health Sciences, Department of


Betul ULUKOL Ankara University, Faculty of Medicine, Social Pediatrics and Child

Health, Turkey

Pavel URSU World Health Organisation Representative to Turkey

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Murat VARLI Ankara University, Faculty of Medicine, Internal Medicine,

Department of Geriatrics, Turkey

Theodoros VARZAKAS Technological Educational Institute of Peloponnese School of

Agricultural Technology, Food Technology and Nutrition Department

of Food Technology, Greece

Halil VURAL Hacettepe University, Faculty of Engineering, Department of Food

Engineering, Turkey

Nuray YAZIHAN Ankara University, Faculty of Medicine Internal Medicine, Department




Bayram YILMAZ Yeditepe University, Faculty of Medicine, Physiology Department,

Turkey

Cihan YURDAYDIN Ankara University, Faculty of Medicine, Internal Medicine,

Gastroenterology Department, Turkey

Congress Secretariat

Sevgi AKDAS



Mihriban ALEMDAR



Iclal Sena GEZER



Sibel ISIN



Hatice KANIBIR



Gizem YALGIN

Hacettepe University Faculty of Engineering Department of Food

Engineering, Turkey

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CONGRESS PROGRAMME

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INVITED SPEECHES

Co-Chair: Prof. Dr. Gülfem Çelik- Ankara University, Dean of Faculty of Medicine

Co-Chair: Prof. Dr. Candan Gökçeoğlu- Hacettepe University, Dean of Engineering Faculty

Viorel Gutu

FAO’s Sub-regional Coordinator for Central Asia and FAO Representative in Turkey and

Uzbekistan

Pavel Ursu

The WHO Representative and Head of Country Office, Turkey

Ali Alkan

President of Turkish Medicines and Medical Devices Agency, Ministry of Health, Turkey

Harun Seçkin

General Director of General Directorate of Food and Control, Ministry of Food, Agriculture

and Livestock, Turkey

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THEMATIC PRESENTATIONS

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SESSION 1

Development of Joint Policies in the Field of Food and Health: Necessities and

Handicaps

Toker Erguder National Professional Officer-WHO Turkey Country Office

Aysegul Selisik Deputy Representative of FAO in Turkey

EFSA Works and Its International Cooperation

Nurseren Budak European Food Safety Authority (EFSA) Focal Point in Turkey

Selman Ayaz General Directorate of Food and Control Ministry of Food, Agriculture and Livestock, Turkey

Studies and Regulations on Herbal and Supportive Products Evaluated by Ministry of Health

in Turkey

Aslı Can Agca Turkish Medicines and Medical Devices Agency, Ministry of Health, Turkey

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SESSION 2

Clinical Nutrition

Clinical Nutrition

Seher Demirer Ankara University, Faculty of Medicine, General Surgery Department Head of Clinical Nutrition

Team

Enteral Nutrition in Children

Aydan Kansu1,2 1Turkish Society of Pediatric Gastroenterology 2Hepatology and Nutrition Ankara University, Faculty of Medicine, Pediatric, Gastroenterology

Department

Gut microbiota, Nutrition and Liver Health

Tarkan Karakan Gazi University, Faculty of Medicine, Gastroenterology Department

Permission Process of Foods for Special Medical Purposes (FSMP) are Performed by Herbal

and Supportive Department in Turkish Medicines and Medical Devices Agency

Banu Şahin Turkish Republic Ministry of Health, Turkish Medicines and Medical Devices Agency

Food Security and Nutrition in the 2030 Agenda for Sustainable Development

Keigo Obara FAO Sub-regional Office for Central Asia

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SESSION 3

Novel Food Processing Technologies- Risks, Benefits and Current Legal Status

Bioavailability and Bioaccessibility of Foods Processed with Non-thermal Processing

Technologies

Gulsun Akdemir Evrendilek Abant Izzet Baysal University Faculty of Architecture and Engineering, Department of Food

Engineering

High Pressure Processing (HPP) Trends

Ignacio Arranz Inglesias Hyperbaric High Pressure Technologies Co.

Application of High Hydrostatic Pressure in Food Industry: Risks and Benefits

Hami Alpas Middle East Technical University, Faculty of Engineering, Department of Food Engineering

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SESSION 4

Endocrine Disruptors


Mustafa Şahin Ankara University, Faculty of Medicine, Department of Endocrinology and Metabolic Diseases

Chemical Contaminants in Foods

Umran Uygun Hacettepe University, Faculty of Engineering, Department of Food Engineering

“Save and Grow” –pesticide risk reduction for sustainable food systems

Hafız Muminjanov FAO’s Sub-regional Office for Central Asia

Identification of Risk Arising from Endocrine Disruptive Chemicals in Animal-Derived Foods

Ayhan Filazi Ankara University, Faculty of Veterinary Medicine, Department of Pharmacology and Toxicology

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SESSION 5

Academia and Industry

Industry Should be the CEO While Academia Should be the CTO

Dilek Emil Pınar Institute

Past, Present and Future of Food Processing: Evaluations in the Light of Changing

Conditions

Vural Gökmen Hacettepe University, Faculty of Engineering, Department of Food Engineering

Falling Trust and Science Communication: A Bigger Challenge For Academia - Industry

Cooperation

Davide Carrino The European Food Information Council (EUFIC), Senior Media and Communications Manager,

EUFIC

Food Industry Future Predictions

İlknur Menlik Federation of Food and Drink Industry Associations of Turkey

Academic Research Funding in Turkey

Naci Sağlam The Scientific and Technological Council of Turkey (TUBITAK)

Marketing Authorization Procedures of Traditional Herbal Medicinal Products

Gökşen Yükselen Turkish Medicines and Medical Devices Agency, Ministry of Health, Turkey

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SESSION 6

Food and Health Education in Academia: Interdisciplinary Approach

Transformation of Education in Medical Faculties

Nuray Yazihan1,2 1Ankara University, Faculty of Medicine, Pathophysiology Department 2Ankara University, Institute of Health Sciences Interdisciplinary Food, Metabolism and Clinical

Nutrition Department

Education in Food Engineering

S. Aykut Aytaç Hacettepe University, Faculty of Engineering, Food Engineering Department

The Importance of Nutrition and Dietetic Education and the Place of Dietitians in the

Protection and Sustainability of Health

Türkan Kutluay Merdol Atılım University Faculty of Health Sciences, Department of Nutrition and Dietetics

Recent Advancements in Agricultural Education in Turkey

Ayzin Baykam Küden Çukurova University Faculty of Agriculture, Department of Horticulture

Health and Nutrition in Medical Education

Nazan Yardım Ministry of Health, Turkey

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ORAL PRESENTATIONS (presenting author is underlined)

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O1 Olive Oil and Mediterranean Diet

Dilek Sivri Ozay

Hacettepe University, Faculty of Engineering, Food Engineering Department

O2 Mediterranean Diet Adherence in Representative Sample of Turkish Adolescents

and Emerging Adults in Izmir Province

Mahmut Genc1, Seda Genc2

1Beykoz University, Faculty of Art and Design, Gastronomy and Culinary Arts 2Yasar University, Vocational School, Food Technology Programme

O3 Integral Valorization of Melon Fruit (Cucumis Melo L Inodorus Cultivar) Peel

Fractions -Antioxidant Properties and Composition

Ricardo Gomez-Garcia1, Campos Debora1, Cristobal N. Aguilar2, Ana Raquel Madureira1,

Manuela Pintado1

1Universidade Catolica Portuguesa, CBQF - Centro de Biotecnologia e Quimica Fina- Laboratorio

Associado, Escola Superior de Biotecnologia, Porto, Portugal 2Autonomous University of Coahuila. School of Chemistry, Department of Food Science and

Technology, Coahuila, Mexico

O4 Impact of Novel Technologies on Bioactives of Fruit By-Products

Marta Coelho, Elisabete Alexandre1, Jorge Saraiva, José Teixeira, Manuela Pintado

Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de

Biotecnologia, Universidade Católica, Porto, Portugal

O5 Proteolytic and Lipolytic Activities of Individual Strains Present in The Microbiota

of a Raw Ewe’s Milk Cheese

Sebnem Ozturkoglu-Budak1, Ad Wiebenga2, Peter A. Bron3, Ronald P. de Vries2 1 Ankara University, Faculty of Agriculture, Department of Dairy Technology, Ankara, Turkey 2 Utrecht University &Westerdijk Fungal Biodiversity Institute, Fungal Physiology, Utrecht, The

Netherlands 3NIZO Food Research, The Netherlands

O6 Farmed-Fish versus Wilde-Fish. Which One Is Healthier for Human?

Hijran Yildiz Yavuzcan

Ankara University, Department of Fisheries and Aquaculture, Ankara, Turkey

O7 Iron Deficiency Anemia in Children with Malnutrition

Ceyda Tuna Kirsaclioglu, Zarife Kuloglu, Aydan Kansu Tanca

Ankara University School of Medicine, Department of Pediatric Gastroenterology, Hepatology and

Nutrition, Ankara, Turkey

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O8 Probiotics, Postbiotics and Immune System

Burcu Kaplan Turkoz

Ege University, Faculty of Engineering, Department of Food Engineering, İzmir, Turkey

O9 Pivotal Role of Vitamin D3 in Immune Responses of Monocytes in Normo and

Hyperglycemia

Derya Biriken1, Pelin Aribal Ayral 2,3, Nuray Yazihan2,3 1Ankara University, Faculty of Medicine, Department of Microbiology, Ankara, Turkey 2Ankara

University, Faculty of Medicine, Department of Pathophysiology, Ankara, Turkey 3Ankara University,

Institute of Health Sciences Interdisciplinary Food, Metabolism and Clinical Nutrition Department,

Ankara, Turkey

O10. Nutrition Status Anticipates Mortality in Pediatric Hematopoietic Stem Cell

Transplantation

Tekin Aksu, Namik Yasar Ozbek

University of Health Sciences, Ankara Child Health and Diseases Hematology Oncology Training and

Research Hospital, Department of Pediatric Hematology and Oncology, BMT Unit, Ankara, Turkey

O11 Investigation of The Distribution of CPT-1 And CD36 Proteins in Clone 9 Cells After

Acrylamide Treatment

Sedat Kacar, Ezgi Bektur, Varol Sahinturk

Department of Histology and Embryology, Faculty of Medicine, Eskisehir Osmangazi University,

Eskisehir, Turkey

O12 Rhamnetin Improves Antioxidant Status in the Liver of Ehrlich Solid Tumor Bearing

Mice

Mustafa Nisari1, Ozlem Bozkurt2, Tolga Ertekin3, Dilek Ceylan4, Neriman İnanc1, Hatice

Susar5, Erdogan Unur5 1 Department of Nutrition and Dietetics, Faculty of Health Sciences, University of Nuh Naci Yazgan,

Kayseri, Turkey, 2 Semra and Vefa Kucuk School of Health, Nevsehir Haci Bektas University, Nevsehir, Turkey 3 Department of Anatomy, Kocatepe University School of Medicine, Afyon, Turkey 4 Genome and Stem Cell Center, University of Erciyes, Kayseri, Turkey, 5 Department of Anatomy, Erciyes University School of Medicine, Kayseri, Turkey

O13 Carriage of Enterotoxigenic Staphylococcus Aureus and Hygiene Practices of Food

Workers in Food Businesses and Hospitals

Nesrin Cakici1, Nukhet Nilufer Demirel Zorba2, Alper Akcali3

1Onsekiz Mart University, School of Health Services Vocational, Canakkale, Turkey,

2 Onsekiz Mart University, Department of Food Engineering, Canakkale, Turkey, 3Canakkale Onsekiz

Mart University, Department of Medical Microbiology, Canakkale, Turkey

http://www.comu.edu.tr/en/vocational#collapseon

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O14. Determination of Subclinical Mastitis Microbiota and Their Antibiotic Resistance in

Bovine Raw Milk

Seda Ozdikmenli Tepeli1, Nukhet N. Zorba2, Murat Zorba2 1Onsekiz Mart University Yenice Vocational School, Canakkale, Turkey, 2Canakkale Onsekiz Mart

University, Faculty of Engineering, Department of Food Engineering, Canakkale, Turkey

O15. Antibiotic Susceptibility and Some Virulence Genes of Enterococcus faecalis and E.

faecium Strains Isolated from Raw Fish Samples

Onur Karaalioglu1, Sine Ozmen Togay1, Mustafa Ay2, Mine Cardak3 1 Uludag University, Faculty of Agriculture, Department of Food Engineering, Bursa, Turkey 2 Onsekiz Mart University, School of Applied Science, Department of Food Technology, Canakkale,

Turkey 3 Onsekiz Mart University, School of Applied Science, Department of Fishery Technology, Canakkale,

Turkey

O16. Prevalence, Serovar Distribution and Antimicrobial Resistance Phenotypes of

Non-thyphoid Salmonella in Slaughter Sheep

Ece Cetin1, Seran Temelli2, Aysegul Eyigor2. 1 Namik Kemal University, Faculty of Veterinary Medicine, Department of Food Hygiene and

Technology, Tekirdag, Turkey,

² Uludag University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology,

Bursa, Turkey

O17. As a New Generation of Food; Functional Rusk

Gokcen Garipoglu

Bahcesehir University Department of Nutrition and Dietetics, Istanbul, Turkey

O18. Evaluation of Consumption Frequency of Probiotic Nutrients by University Students

and Their Level of Knowledge

Fatma Celik, Busra Yuksel, İrem Olcay Eminsoy

Baskent University Faculty of Health Sciences, Ankara, Turkey

O19. The Combination of A. Membranaceus with Calorie Restriction Increases

Neurogenesis on Hippocampus

Birsen Elibol1, Deniz Dilan Setel2

1Department of Medical Biology, Faculty of Medicine, Bezmialem Vakif University, Istanbul 2

Faculty of Medicine, Bezmialem Vakif University, Istanbul

O20. Effect of Carvacrol on Apoptosis Process in Neuroblastoma Cells

Mehmet Yalcin Gunal1,2, Ishak Suat Ovey1 1Physiology, School of Medicine, Alanya Alaaddin Keykubat University, Antalya, Turkey. 2Regenerative and Restorative Medical Research Center (REMER), Istanbul Medipol University,

Istanbul, Turkey.

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O21. Evaluation of the Association between Beverages Consumption Habits and Sleep

Quality in Adults

Aylin Bayindir Gumus, Esra Koktas, Alev Keser

Ankara University, Faculty of Health Sciences, Department of Nutrition and Dietetic, Turkey

O22. Evaluation of Vitamin B12, Vitamin D and Folic Acid Levels Along with

Dermatological Diseases in Patients with Multiple Sclerosis

Betul Sereflican1, Sule Aydin Turkoglu2. 1Abant Izzet Baysal University, Medical Faculty, Department of Dermatology, Bolu, Turkey 2 Abant Izzet Baysal University, Medical Faculty, Department of Neurology, Bolu, Turkey

O23. Assessment of the Relationship Between Sleep Quality with Daily Energy and

Nutrient Intakes

Meryem Elif Ozturk, Nurcan Yabanci Ayhan

Ankara University Department of Nutrition and Dietetic, Ankara, Turkey

O24. Is the Time of Day Effective to Perception of Taste? An Example from Consumer

Panel

Mahmut BODUR, Gulsum SAHİN, Cagdas Salih MERİC, Alev KESER

Ankara University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Ankara, Turkey

O25. Serum Fibroblast Growth Factor-21 Fluctuations during Prolonged Fasting in

Male Subjects

Aslıhan Alpaslan, Zeynep Goktas

Hacettepe University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Ankara,

Turkey

O26 Correlation between Caffeine Consumption and Serum Cytokeratin 18 in Non-

Alcoholic Fatty Liver Disease

Kübra Ucar1, Evrim Kahramanoglu Aksoy2 and Zeynep Goktas1 1Hacettepe University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Ankara,

Turkey 2 Kecioren Training and Research Hospital, Department of Gastroenterology, Ankara, Turkey

O27. Effects of Cafeteria Diet and High Fat Diet on Food Consumption and Body Weight

in Rats

Yucel Buyukdere, Atila Gulec, Asli Akyol Mutlu

Hacettepe University, Department of Nutrition and Dietetics, Ankara, Turkey

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O28 Can Sialic Acid as a Potential Therapeutic Agent for Alzheimer’s disease?

Basak Ozlem PERK, Benay CAN EKE

Department of Pharmaceutical Toxicology, Faculty of Pharmacy, Ankara University, Ankara, Turkey

O29. The Relationship Between Physical Activity Levels and HbA1c in Type 1 Diabetic

Adolescents

Gulsum Sahin1, Alev Keser1, Zeynep Siklar2, Merih Berberoglu2 1Ankara University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Ankara,

Turkey 2Ankara University Medical Faculty Cebeci Hospital, Ankara, Turkey

O30. The High Sucrose Diet Affects Memory and Learning

Pinar Bayram1, Deniz Billur2, Sule Kizil3, Hasan Caliskan4, Belgin Can2, Aysegul Durak5,

Yusuf Olgar5, Belma Turan5 1Department of Histology-Embryology Kafkas University School of Medicine, Kars, Turkey, 2Department of Histology-Embryology Ankara University School of Medicine, Ankara, Turkey, 3Department of Histology and Embryology, Lokman Hekim University, Ankara, Turkey 4Department of Physiology Ankara University School of Medicine, Ankara, Turkey, 5Department of

Biophysics Ankara University School of Medicine, Ankara, Turkey

O31. Effects of Glycemic Index Value of Pre-Exercise Meal on Athlete’s Working

Memory

Ferya Bertan1, Emre Eskicioglu2, Cagdas Guducu2 Cem Seref Bediz1,2 1 Dokuz Eylul University, Faculty of Medicine, Department of Physiology, Izmir, Turkey 2 Dokuz Eylul

University, Faculty of Medicine, Department of Biophysics Izmir, Turkey

O32. The Effect of Thyroid Dysfunction and Treatment on Fat Tissue Adiponectin Levels

in Rats

Emine Atici1, Rasim Mogulkoc2, Abdulkerim Kasim Baltaci 2, Esma Menevse 3 1 Okan University, Health Sciences Faculty, Istanbul-Turkey, 2 Selcuk University, Medical Faculty, Department of Physiology, Konya-Turkey, 3 Selcuk University, Medical Faculty, Department of Biochemistry Konya-Turkey

O33. The Effects of Curcumin Supplementation on Cognitive Functions in STZ-Induced

Diabetic Rats

Nilsel Okudan, Muaz Belviranli, Tugba Sezer 1Selcuk University Faculty of Medicine, Department of Physiology, Division of Sports Physiology,

Konya, Turkey

39

O34. Correlation between Serum Magnesium and Calcium Levels and Nutritional Status

for Type 2 Diabetics

Emine Kocyigit1, Eda Koksal1, Mujde Yasim Akturk2. 1Gazi University, Deparment of Nutrition and Dietetics, Ankara, Turkey 2Gazi University, Faculty of Medicine, Department of Endocrinology and Metabolism, Ankara, Turkey

O35. Low Magnesium Status Could Be One of the Risk Factors for Gestational Diabetes:

A Systematic Review

Hatice Kanibir1, Iclal Sena Gezer1, Sevginur Akdas1, Sibel Isin1, Mihriban Alemdar1, Batuhan

Bakirarar2, Pelin Aribal Ayral1,3, Nuray Yazihan1,3 1Ankara University, Institute of Health Sciences Interdisciplinary Food, Metabolism and Clinical

Nutrition Department, Ankara, Turkey 2Ankara University, Faculty of Medicine, Department of Biostatistics, Ankara, Turkey 3Ankara University, Faculty of Medicine, Department of Pathophysiology, Ankara, Turkey

O36. Effect of Administering Kefir on the Changes in Fecal Microbiota and Symptoms of

Inflammatory Bowel Disease: A Randomized Controlled Trial.

İlkay Yilmaz1,, M.Enver Dolar2 , Haydar Ozpinar3 1Istanbul Aydın University, Faculty of Engineerign, Department of Food Engineering, Istanbul,

Turkey 2Internal Medicine and Gastroenterology Medical Faculty, Uludag University, Bursa, Turkey 3Institutes of Science and Technology, Istanbul Aydın University, Istanbul, Turkey

O37. General Nutrition Knowledge and Related Factors in Students of Gero-Atlas 60+

Tazelenme University

Ozge Esgin1, Sevnaz Sahin2

1Ankara University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Ankara, Turkey 2Ege University, Medical Faculty, Division of Geriatric Medicine, Department of Internal Medicine,

Izmir, Turkey

O38. Determination of The Factors Affecting Healthy Life Behavior of Vocational

School Students in Health Services

Perihan Gurbuz, Z.Deniz Yakinci, Gulsum Yetis

İnonu University School of Vocational Health Services, Malatya, Turkey

O39. Effects of Curcumin Supplementation or Aerobic Exercise Training on Cognitive

Functions and Brain-Derived Neurotrophic Factor Levels in Depression-Induced Rats

Nilsel Okudan, Muaz Belviranli, Tugba Sezer

Selcuk University Faculty of Medicine, Department of Physiology, Division of Sports Physiology,

Konya, Turkey

40

O40. Determination of the Effect of Dietary Zinc on the Behavior of Children with

Attention Deficit and Hyperactivity Disorder Diagnosis

Ozlem Muslu1, Meral Aksoy2, Sahnur Sener3 1 Ankara University Institute of Health Sciences Interdisciplinary Food, Metabolism and Clinical

Nutrition Department 2 Hacettepe University, Faculty of Health Science, Department of Nutrition and Dietetic 3 Gazi University, Faculty of Medicine, Department of Child Psychiatry, Turkey

O41. The Effect of Food and Family Factors on Early Childhood Caries in Pre-School

Children

Nazli Nur Aslan, Hulya Yardimci, Ayse Ozfer Ozcelik

Ankara University, Faculty of Health Sciences, Nutrition and Dietetics Department, Ankara, Turkey

O42. The Effect of Vitamin E Supplementation on Brain Tissue Element Levels in

Epileptic Rats

Leyla Ozturk1, Abdulkerim Kasim Baltaci1, Erkut Tutkun2, Erdal Agar3, Rasim Mogulkoc1 1Selcuk University Faculty of Medicine Department of Physiology, Konya-Turkey 2Uludag University Faculty of Sports Science, Konya-Turkey 3Ondokuz Mayis Faculty of Medicine Department of Physiology, Samsun-Turkey

O43. Is There Any Gender Effect on the Relationship Between Emotional Eating and

Anxiety Disorders?

Nagihan Kircali1, Pelin Bilgic1, Nabuko Hongo2 1Hacettepe University Faculty of Health Sciences, Ankara, Turkey, 2 The University of Arizona,

Department of Nutritional Sciences, Tucson, Arizona

O44. Relationship Between Night Eating Habits and Diet Quality in University Students

Gokce Unal


O45. Status of Nutrition Literacy and Affecting Factors in Adolescents among Civril,

Denizli

Cagla Ayer, Ahmet Ergin

Pamukkale University, School of Medicine, Public Health Department, Denizli, Turkey

O46. An Assessment of the Relationship between Grasping Strength and Nutrition in

Schizophrenia Patients

Murat Urhan1, Ozge Kucukerdonmez2 1 Mental Health and Disorders Hospital, Manisa, Turkey 2 Ege University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Izmir, Turkey

41

O47. Effect of Nisin and Lysozyme on the Shelf Life of Hot Smoked Rainbow Trout

Bilge Bilgin Ficicilar, Huseyin Genccelep

Ondokuz Mayis University, Department of Food Engineering, Samsun, Turkey

O48. Inhibition of Human Salivary Α-Amylase and Digestive Enzymes by Green Tea

Supplement Extract

Ebru Aydin

Suleyman Demirel University, Faculty of Engineering, Department of Food Engineering,

Isparta, Turkey

O49. Effect of Ajowan Essential Oil Stress on Bioethanol Production Yield of

Saccharomyces cerevisiae

Nafiseh Mohamadi Kartalaei , Peyman Mahsti Shotorbani, Afshin Akhondzadeh Basti

Department of Food Science and Technology, Science and Research Branch, Islamic Azad,

University, Tehran, Iran

O50. Production of Plain Set-Type Yogurt with Lactobacillus Acidophilus Encapsulated

in Whey and Gum Arabic Mixtures by Spray Drying

Cansu Degirmenci1,2, Kubra Sultan Ozdemir1, G. Candan Gurakan Gultekin2, Zumrut Begum

Ogel1 1Department of Food Engineering, Konya Food and Agriculture University, Konya, Turkey 2Department of Biotechnology, Middle East Technical University, Ankara, Turkey

42

POSTER PRESENTATIONS (presenting author is underlined)

43

P1. Control Strategies of Campylobacter Species: Phage Biocontrol

Pinar Sanlibaba1, Basar Uymaz Tezel2 1 Ankara University, Faculty of Engineering, Department of Food Engineering, Ankara, Turkey, 2 Onsekiz Mart University, Bayramiç Vocational School, Department of Food Technology Program,

Turkey

P2. Effects of Probiotic and Prebiotics on Microbiota

Ece Erdogan, Sumeyye Guzel

Ankara University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Turkey

P3. Effects of Gluten-Free Diet in Healthy Individuals

Sumeyye Guzel, Ece Erdogan


P4. Adaptation of Sports Nutrition Knowledge Questionnaire

Beraat Dener, Eda Koksal

Gazi University School of Health Science, Department of Nutrition and Dietetics, Ankara, Turkey

P5. Ginkgo Biloba's Effects on Alzheimer's Disease

Vahide Tas


P6. Biosensing Technology for the Detection of Escherichia coli O157:H7

Esra Senturk, Pınar Sanlibaba

Ankara University, Faculty of Engineering, Department of Food Engineering, Ankara, Turkey

P9. Bitterness in Ultrafiltration Beyaz Cheese

Zerrin Arisoy, Zubeyde Oner

Suleyman Demirel University, Engineering Faculty, Food Engineering Department, Isparta- Turkey

P10. Determination of Nutrition Habits of Health Services Vocational School Students

Perihan Gurbuz, Gulsum Yetis, Z. Deniz Yakinci

Inonu University, School of Vocational Health Services, Malatya, Turkey

P11. Interaction of Phenolic Compounds Found in Table Olives with Salivary Proteins

Efe Aytug Altıncicek, Albert Palii, Hatice Kalkan Yildirim

Ege University, Faculty of Engineering, Food Engineering Department, Izmir, Turkey

P12. Is Malnutrition Screening Required for Emergency Service Patients?

Aylin Bayindir Gumus, Esra Koktas

Ankara University, Faculty of Health Sciences, Department of Nutrition and Dietetic, Ankara, Turkey

44

P14. Some Properties of UF-Cheese

Sinan Akbal1, Ozlem Cayır2, Zubeyde Oner2 1 Pamukkale University, Acıpayam Vocational School, Food Processing Department Denizli, Turkey 2 Suleyman Demirel University, Faculty of Engineering, Department of Food Engineering, Isparta,

Turkey

P17. Prevalence of Anxiety and Depression with Hemodialysis Patients: Systematic

Study

Hasan Calıskan1, Gozde Karabulut2, Ahmet Ergun1 1 Ankara University Medicine Faculty, Department of Physiology, Ankara, Turkey 2 Hacettepe University, Department of Biology, Ankara, Turkey

P18.The Relationship of Type 2 Diabetes Mellitus with Endocrine Disruptors

Gözde Karabulut1, Hasan Calıskan2, Ahmet Ergun2 1 Hacettepe University, Faculty of Science, Department of Biology, Ankara, Turkey 2 Ankara University, Faculty of Medicine, Department of Physiology, Ankara, Turkey

P19. The effect of Glucose, Nicotine Sulfate Administration and 900 MHz GSM-like

Radiofrequency Irradiation on the Embryonic Development of Xenopus laevis

Ayper Boga Pekmezekmek 1, Mustafa Emre2, Osman Demırhan 3, Yasar Sertdemir 4 1Cukurova University, Faculty of Medicine, Department of Physiology, Adana, Turkey 2Cukurova University, Faculty of Medicine, Department of Biophysics, Adana, Turkey 3Cukurova University, Faculty of Medicine, Department of Medical Biology, Adana, Turkey 4Cukurova University, Faculty of Medicine, Department of Biostatistics and Medical Informatics,

Adana, Turkey

P20. The Relationship between Vitamin D Status, Muscle Performance and Body

Composition in Turkish National Athletes Performing Jumping Events

Demet Yigit1,2, Dilek Taskıran1, Isik Bayraktar2 1 Ege University School of Medicine, Department of Physiology, Izmir, Turkey 2 Turkish Athletic Federation, Ankara, Turkey

P21. The Evaluation of the Effects of Dietary Ergogenic Supplements on Muscle

Strength and Body Composition in Turkish National Athletes

Demet Yiğit1,2, Dilek Taşkıran1, Işık Bayraktar2 1 Ege University School of Medicine, Department of Physiology, Izmir, Turkey 2 Turkish Athletic Federation, Ankara, Turkey

P22. Biogenic Amines in Food

Bilge Bilgin Ficicilar, Huseyin Genccelep, Nebahat Sule Ustun

Ondokuz Mayis University, Faculty of Engineering, Department of Food Engineering, Samsun,

Turkey

https://www.researchgate.net/institution/Cukurova_University

https://www.researchgate.net/institution/Cukurova_University/department/Department_of_Physiology




https://www.researchgate.net/institution/Cukurova_University/department/Department_of_Biostatistics_and_Medical_Informatics

45

P23. Common Gene Polymorphisms in Antioxidant Enzyme Systems and its Relation

with the Nutrition

Merve Demirbugen, Sinan Suzen

Ankara University, Faculty of Pharmacy, Department of Pharmaceutical Toxicology, Ankara, Turkey

P24. Investigation of Serum Neuropeptide Y Levels in Bdnf+/− Mice Fed With High-Fat

Diet

Akin Bodur, Elif Sahin1, Neslihan Saglam, Imran Ince Akca, Ahmet Alver

Karadeniz Technical University, Department of Medical Biochemistry, Trabzon, Turkey

P25. Serum Ghrelin Levels of BDNF Heterozygous Mice were Increased by High-Fat

Diet

Imran Ince Akca, Neslihan Saglam, Elif Sahin, Akin Bodur, Ahmet Alver


P26. The Effect of Black Cumin and Peanut Oil on Some Emulsion Characteristics of

Beef and Chicken Meat

Merve Karakas, Mustafa Karakaya, Ali Samet Babaoglu, Kubra Unal

Selcuk University Faculty of Agriculture, Department of Food Engineering, Konya, Turkey.

P27. The Importance of Pineapple Juice on Tenderization Chicken Meat

Pinar Kadioğlu, Mustafa Karakaya, Kubra Unal, Ali Samet Babaoglu

Selçuk University Faculty of Agriculture, Department of Food Engineering, 42050, Konya, Turkey

P29. Determination of Some Quality Parameters of Commercial Important Sun-Dried

Fruits Produced in Turkey

Levent Sen

Giresun University, Faculty of Engineering, Department of Food Engineering, Giresun, Turkey

P30. Determining Differences In Diet and Healthy Nutrition Perspectives on Adult

Female and Male Individuals

Cansu Arslan, Irem Olcay Ustun

Baskent University Faculty of Health Sciences, Nutrition and Dietetics Department, Ankara, Turkey

P31. The Role of Vitamin D in Type 1 & Type 2 Diabetes

Naile Merve Guven, Basak Ozlem Perk, Benay Can Eke


P32. Folic Acid and Alzheimer’s disease

Basak Ozlem Perk, Naile Merve Guven, Benay Can Eke


46

P33. A Review on Ziziphus Jujuba Fruit (Jujube): Antioxidant Activity and Health

Effects

Aysun Yucetepe1, Ayhan Duran1, Beraat Ozcelik2

1 Aksaray University, Faculty of Engineering, Department of Food Engineering, Aksaray, Turkey 2 Istanbul Technical University, Faculty of Chemical and Metallurgical Engineering, Department of

Food Engineering, Istanbul, Turkey

P34. Functional Properties and Health Effects of Herbal Teas

Aysun Yucetepe1, Ümit Altuntas2, Beraat Ozcelik2

1Aksaray University, Faculty of Engineering, Department of Food Engineering, Aksaray, Turkey 2Istanbul Technical University, Faculty of Chemical and Metallurgical Engineering, Department of

Food Engineering, Istanbul, Turkey

P35. High-Carbohydrate Diet-Induced Insulin Resistance Causes Apoptosis at Rats’

Cortical Neurons

Sule Kizil1, Pinar Bayram2, Hilal Nakkas3, Deniz Billur 4, Aysegül Durak 5, Yusuf Olgar 5,

Belma Turan5, Belgin Can 4 1 Lokman Hekim University, Faculty of Medicine, Department of Histology and Embryology, Ankara,

Turkey 2 Kafkas University, Faculty of Medicine, Department of Histology and Embryology, Ankara, Turkey 3 Yıldırım Beyazıt University, Faculty of Medicine, Department of Histology and Embryology,

Ankara, Turkey 4 Ankara University, Faculty of Medicine, Department of Histology and Embryology, Ankara, Turkey 5 Ankara University, Faculty of Medicine, Department of Biophysics, Ankara, Turkey

P36. Anti Obesity and Anti Diabetic Effects of Spices Widely Used in Turkish Culinary

Fatma Sahmurat1, Serpil Yalim Kaya2 1Aksaray University, Faculty of Engineering, Department of Food Engineering, Aksaray, Turkey 2 Mersin University, Faculty of Tourism, Department of Gastronomy and Culinary Arts, Mersin,

Turkey

P37. Which Types of Genes are Activated in Thyroid Gland of Postnatal Male Rats

Following Acrylamide Treatment?

Sedat Kacar, Rifat Ertekin, Varol Sahinturk


Eskisehir, Turkey

P38. The Alteration of Glomerular Volume in Kidneys of Streptozotocin-Induced

Diabetic Rats

Rifat Ertekin, Ezgi Bektur, Sedat Kacar, Varol Sahinturk


Eskisehir, Turkey

47

P41. Fundamentals of Food Safety: Traceability

Ömer Faruk Karabulut1, Derya Dikmen2 1 Hacettepe University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Ankara,

Turkey 2 Hacettepe University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Ankara,

Turkey

P43. The Relationship between the Different Genetic Polymorphisms and

Methylphenidate Induced Adverse Drug Reactions in Attention Deficit Hyperactivity

Disorder Patients

Merve Demirbugen, Sinan Suzen 1Ankara University, Faculty of Pharmacy, Department of Pharmaceutical Toxicology, Ankara, Turkey

P44. A Comparative Study on Phenolic Content and Antioxidant Potential of Cornelian

Cherry (Cornus mas.) Fruit Grown in Corum

Nihal Guzel, Burak Acar, Cansu Erol, Tulay Cakmakcı, Seymanur Bozkurt, Yonca Ozdemir Hitit University, Faculty of Engineering, Department of Food Engineering, Corum, Turkey

P45. Evaluation of Some Physicochemical Properties of Cornelian Cherry (Cornus mas.)

and Hawthorn (Crataegus spp.) Fruit Grown in Corum

Nihal Guzel, K. Savas Bahceci

Hitit University, Department of Food Engineering, Corum, Turkey

P46. Ultrasound-Assisted Extraction and Evaluation of Bioactive Compounds in

Hawthorn (Crataegus Spp.) Fruit Grown in Corum

Nihal Guzel, E.Ezgi Dursun, Kader Gorentas, Merve Elmacı, Neslihan Kuzkaya, Tugce Bulut


P50. The Effect of Environmental Endocrine Disruptor Bisphenol A on Histological

Structure in the Kidney of Male Rats

Saadet Ozen Akarca Dizakar1, Suna Omeroglu1, Mustafa Kavutcu2, Tuncay Veysel Peker3,

Neslihan Coskun Akcay4, İsmail Türkoglu1, Meric Arda Esmekaya5 1Gazi University, Faculty of Medicine, Department of Histology and Embryology, Ankara, Turkey 2Gazi University, Faculty of Medicine, Department of Medical Biochemistry, Ankara, Turkey 3

Gazi University, Faculty of Medicine, Department of Anatomy, Ankara, Turkey 4

Hacettepe University, Faculty of Medicine, Department of Obstetrics and Gynecology, Ankara 5

Gazi University, Faculty of Medicine, Department of Biophysics, Ankara, Turkey

P51. The Consumption of Food with High Content of Gluten and its Relation to Health:

A Pilot Study

Emine Kocyigit, Gulcin Sagdicoglu Celep

Gazi University, Deparment of Nutrition and Dietetics, Ankara, Turkey

48

P52. Changes in Anthocyanins and Antioxidant Capacity of Pomegranate Juice during

Storage

Sumeyye Dolu, Azize Yuksel, Ayse Ozturk, Tuba Cicek, Merve Ekmekci, Meltem Erdogan,

K. Savas Bahceci

Hitit University, Faculty of Egineering, Department of Food Engineering, Çorum, Turkey

P53. Impact of in vitro Gastrointestinal Digestion on Functional Properties of a Flour

Obtained from Fruits and Vegetables By-Products

Roberta M S Andrade1,3, Sara Silva², Édira CBA Gonçalves3, Manuela Pintado2 1Federal University of Rio de Janeiro (UFRJ), Campus Macaé, Rio de Janeiro, Brazil 2 Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina – Laboratório

Associado, Escola Superior de Biotecnologia, Porto, Portugal 3 Federal University of Rio de Janeiro State, Food and Nutrition Post‐Graduate Program, Rio de

Janeiro, Brazil

P54. Nuclear Morphologies of Acrylamide-Treated Hepatocyte Cells: A Fluorescent

Staining with DAPI

Sedat Kacar, Varol Sahinturk Osmangazi University, Faculty of Medicine, Department of Histology and Embryology, Eskisehir,

Turkey

P55. Evaluation of Possible Associated Factors for Insulin Resistance in Turkish Obese

Adolescents

Nazli Nur Aslan1, Hulya Yardimci1, Nevra Koc2

1Ankara University Faculty of Health Sciences, Nutrition and Dietetics Department, Ankara, Turkey 2 University of Health Sciences, Ankara Child Health and Diseases, Hematology-Oncology Training

and Research Hospital, Ankara, Turkey

P56. An Old Culture; Nogay Tea

Ceren Ates, Gulsun Akdemir Evrendilek

Abant Izzet Baysal University Faculty of Engineering and Architecture Department of Food

Engineering Bolu, Turkey

P57. Relationship between Monosodium Glutamate and Health

Cagdas Salih Meric, Nurcan Yabanci Ayhan, Cem Karadayi Ankara University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Ankara, Turkey

P60. The Factors Affecting the Nutritional Changes Processes of University Students

Cagdas Salih Meric, Haci Omer Yilmaz, Nurcan Yabanci Ayhan

Ankara University, Department of Nutrition and Dietetics, Ankara, Turkey

P61. Isolation and Identification of Enterococcus Spp. in Sikma Cheeses by Matrix

Assisted Laser Desorption Ionization Time of Flight Mass Spectrometry (Maldi-Tof-Ms)

Furkan Aydın, Mustafa Ardıc, Halil Ibrahim Kahve Aksaray University, Department of Food Engineering, Aksaray, Turkey

49

P62. Use of Bioinformatics Approach in Food Bioactive Peptide and Protein

Hydrolysates Research

Canan Kartal, Burcu Kaplan Turkoz, Semih Otles Ege University, Faculty of Engineering, Department of Food Engineering, Izmir, Turkey

P63. Efficacy of the Low Fodmap Diet for Treating Irritable Bowel Syndrome

Gizem Aytekin Sahin, Buse Bakir

Erciyes University Department of Nutrition and Dietetics, Kayseri, Turkey

P64. The Preventive and Therapeutic Role of Magnesium in Hypertension

Buse Bakir, Gizem Aytekin Sahin Erciyes University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Kayseri,

Turkey

P66. Relationship between Processed Food Consumption and Food Addiction in

University Students

Gokce Unal, Asli Ucar Ankara University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Ankara, Turkey

P67. Detection of Antibiotic Residue in Meat and Meat Products

Birnur Akman, Ilker Turan Akoglu

Abant İzzet Baysal University, Faculty of Engineering and Architecture, Department of Food

Engineering, Bolu, Turkey

P68. Natural Resources, Compositions and Nuclear Magnetic Resonance Analysis of

Polycyclic Aromatic Hydrocarbons

Suzan Duran, Ilker Turan Akoglu

Abant Izzet Baysal University, Faculty of Engineering and Architecture, Department of Food


P69. Determination of Meat Quality by Using Nuclear Magnetic Resonance Technique

Hakkı Fırat Cakıcı, Ilker Turan Akoglu

Abant İzzet Baysal University, Faculty of Engineering and Architecture, Department of Food


P70. Isolation and Molecular Characterisation of Indigenous Yeast Strain from

Fermented Foods

Nurdan Arslankoz Isleyen1, Ibrahim Cakir2

1Abant Izzet Baysal University, Yenicaga Yasar Celik Vocational School, Bolu, Turkey 2Abant Izzet Baysal University, Faculty of Architecture and Engineering, Department of Food


P71. Shortening Some Parameters for Detection of Listeria Monocytogenes from Poultry

Meat by Using Real-Time Pcr

Ayla Eyi Gencan, Ilker T. Akoglu, Ibrahim Cakir Abant Izzet Baysal University, Faculty of Architecture and Engineering, Department of Food


50

P72. Assessment of the Effectiveness of Modified Nutrient Enrichment Media for the

Cultivation of Bacteria of the Genus Campylobacter 1Anarbayeva A.S, 2Ussenbayev A.Y, 3Aydin A, 2Paritova A.Y, 1Alikhan K.D. 1Kazakh National Agrarian University 2S.Seifullin Kazakh Agrotechnical University 3Istanbul University

P73. Nitrate, Nitrite and N-nitroso Compounds Intake and the Risk for Type 1 Diabetes

Naile Merve Güven, Başak Özlem Perk, Benay Can Eker


P74. Veterinary and Sanitary Assessment of Meat and Milk Obtained from Animals in

the Areas of Radiation Risk Semey Nuclear Test Site

Bekturova Nailya1, Babaliev Seit1, Dussembaev Sergazy2, Suleimenov Shyngys2, Ikimbaeva

Nurgul2 1Kazakh National Agrarian University, Almaty, Kazakhstan

2 Shakarim University, Semey, Kazakhstan

P75. Antimicrobial Effect of Kefir Made from Kefir Grains against Some Pathogenic

Microorganisms

Ebru Kiyak, Teslime Sari, Goknil Büyükyildirim, Emine Asik Canbaz, Ece Sogut, Zeynep B.

Guzel Seydim

Suleyman Demirel University Engineering Faculty Department of Food Engineering

P76. Features Mare's Milk and Koumiss, Depending on their Chemical Composition

Zhumayeva A.K Zinullin A.Z Buralkhiev B.A Simov.Zh

Kazakh National Agragian University

P77. Effect on Tarhana of Cooked, Dried and Raw Quince Additives

Suleyman Gokmen1, Abdullah Caglar2 1Karamanoglu Mehmetbey University, Technical Vocational School, Department of Food Processing,

Karaman, Turkey 2Afyon Kocatepe University, Faculty of Engineering, Department of Food Engineering, Afyon,

Turkey

P78. The effect of nutrition program applied during pre-competition weight loss period

on urine density change in elite wrestlers

Mutallip Ayar, Meral Kucuk Yetgin

Marmara Unversity, Faculty of Sport Science, Department of Sport Health Science

P79. Determination of Amino Acid Amount In The Meat of Pigs In Reproductive-

Respiratory Syndrome 1Sultanuly Zh., 1Romashev K.M., 1Alikhanov K.D., 1Zhumageldyev A.A., 1Akkozova A.S, 2Mambetaliev М., 3Przemyslaw Sobiech 1Kazakh National Agricultural University 2Republican State Enterprise "Research Institute for Biosafety Problems" 3Poland Olsztyn "Uarmi and Mazury University"

51

P80. Effects of UV Application and Chitosan Addition to Raw Milk on Some Properties

of Raw Milk

Halil İbrahim Kahve*, Furkan Aydın, Ayhan Duran, Mustafa Ardıç

Aksaray University, Department of Food Engineering, Aksaray, Turkey

52

ABSTRACTS

53

THEMATIC PRESENTATIONS

54

SESSION 1

Development of Joint Policies in the Field of Food and Health: Necessities

and Handicaps

Chair: Prof.Dr.Aziz Ekşi

European University of Lefka

55

Assoc.Prof.Dr.Toker Ergüder

National Professional Officer-WHO Turkey Country Office, Turkey

56

Dr.Ayşegül Selışık

Deputy Representative of FAO in Turkey

57

EFSA Works and Its International Cooperation

Nurseren Budak

European Food Safety Authority (EFSA) Focal Point in Turkey

EFSA provides scientific advice in the form of scientific assessments on nutrition, food and

feed safety, plant health, environmental health, animal health and welfare, where it concerns

the food chain. It produces scientific assessments on more general public health issues regarding

chemical or biological contaminants in food and feed, along with plant and animal health and

animal welfare. Another major activity concerns scientific reports issued by EFSA, most often

regarding data collected by Member State organisations on food consumption, composition and

the presence of residues (such as from pesticides and veterinary drugs) and chemical or

microbiological contaminants. The focus is on the scientific evaluation of health risks, although

in specific areas benefits are also considered. All scientific issues are assessed by 10 scientific

panels and scientific committee. Openness, transparency, independence, excellence in science

and responsiveness are core values of EFSA. All scientific outputs are communicated

independently and timely. EFSA applies multidisciplinary approach during establishing

scientific panels and committee and also making bilateral agreements with international

organisations. EFSA has valuable scientific cooperation with international organisations,

member states and third countries organisations. WHO, FAO, OECD, EPPO, IPPC, and OIE

are main international organisations, collaborate with EFSA. ECDC and EMA are EFSA sister

agencies, work on public health in EU. In addition to that, some third countries cooperate with

EFSA (e.g.US, Canada, Australia, Africa and South-East Asia). EFSA knows that collaboration

is important for food safety and public health. This perspective satisfies best use of available

capacity and resources, working together on subjects of mutual interest, avoiding duplication

of effort, saving time and money, determination of knowledge or data gaps, harmonized risk

assessment approaches. Because of that EFSA notices cooperation with all partners that concern

food safety chain.

58

Selman Ayaz

General Directorate of Food and Control Ministry of Food, Agriculture and Livestock, Turkey

59

Studies and Regulations on Herbal and Supportive Products Evaluated by

Ministry of Health in Turkey

Aslı Can Ağca, Pharm., PhD.

Ministry of Health, Turkish Medicine and Medical Device Agency,

Head of Herbal and Supportive Medicines Department, Ankara, Turkey

Nutrition is essential for humans to stable the physilogical functions. Patients with chronic

disease, metabolic disorders, having operations need special nutritional formulations. These

formulations are called in different names such as medical food, food for special purposes but

the target activities are the same. In our country, we name these formulation as in Europe, food

for special purposes (FSMP). FSMPs are designed for patients who have particular disorders,

disease or medical conditions and are followed by health practitioners. It is very well known

that being and aging healthy is a new global trend and affected by life style, nutrition. So the

popularity of this type of products has being increased globally in the last decade because of

the demand on healthy and long life of communities. In worldwide, herbal products could be

designed not only to support well-being but also to treat the illness as medicinal product. The

common feature of this two group is just to include herbal materials in their formulae. Under

the food supplement regulation in Turkey, food supplement is defined as concentrated sources

of nutrients or other substances with a nutritional or physiological effect, support the normal

diet and which are alone or in combination, marketed in a dosage form, such as capsules,

pastilles, tablets, pills and other similar forms, sachets of powder, ampoules of liquids, drop

dispensing bottles, and other similar forms of liquids and powders. On the other hand, herbal

medicinal product is defined as any medicinal product exclusively containing as active

ingredients one or more herbal drugs or herbal drug preparations. For the traditional use

registration, herbal medicinal product should have a long-standing usage (tradition of 30 years

-15 years within Turkey/European Community), a specific indication claim and can be only an

oral, external or an inhalation preparation.

References

1) The regulation on traditional herbal medicinal products, Republic of Turkey, Ministry of

Health, 2010.

2) The regulation on importing, manufacturing, processing and marketing of food supplement,

Republic of Turkey, Ministry of Food, Agriculture and Livestock, 2013.

60

SESSION 2

Clinical Nutrition

Chair: Prof.Dr. Muhittin Tayfur

Başkent University

61

Clinical Nutrition

Prof.Dr.Seher Demirer

Ankara University, Faculty of Medicine, General Surgery Department

Head of Clinical Nutrition Team, Ankara, Turkey

62

Enteral Nutrition in Children

Prof.Dr. Aydan KANSU1,2

1Ankara University, Faculty of Medicine; Department of Pediatric Gastroenterology,

Hepatology and Nutrition 2Turkish Society of Pediatric Gastroenterology, Hepatology and Nutrition, Ankara, Turkey

Enteral nutrition (EN) is delivery of specialized formulations via tube or by mouth. Enteral

formulations are produced based on scientific principles, meet nutritional requirements and are

used under the supervision of a physician. EN is indicated in children with functional gut, when

regular food intake is insufficient for energy and nutrient requirements. EN has many

advantages compared to parenteral nutrition being cheaper and safe, providing various nutrients

and protecting intestinal function and integrity. EN formulations differ in macronutrient and

micronutrient compositions, fiber contents, and substances to modulate immunity. Indications

for EN are; Inadequate oral intake (disorders of swallowing, prematurity, neurological

impairment, congenital abnormalities of gastrointestinal tract, trauma, burns, mechanical

ventilation, anorexia, malnutrition), disorders of digestion and absorption (cystic fibrosis, short

bowel syndrome, protracted diarrhea of infancy, severe immunodeficiency, graft-versus-host

disease, chronic liver diseases) and gastrointestinal dysmotility. EN is the primary treatment of

Crohn disease and food allergy. Contraindications are ileus, obstruction, perforation, and

necrotizing enterocolitis. EN formulas are classified as standard polymeric, oligomeric and

monomeric formulas. Disease-specific, immunmodulatory and modular products also exist.

Patient’s age, gastrointestinal function, organ functions, fluid status, underlying disease,

feeding route, cost and availibility of formula determine the desicion of the pediatrician.

Standard polymeric formulas, composed of intact proteins, are the most commonly used

formulas, supply dietary recommendations and provide 1–2 kcal/mL. Higher concentrations are

used in patients requiring fluid restriction (congestive heart failure, renal failure, and ascites).

Fiber containing polymeric formulas normalize bowel function, provide energy for the

colonocytes and improve feeding tolerance.

Oligomeric (peptid-based) formulas contain hydrolyzed protein, medium-chain triglycerides,

and are used in GI dysfunction (malabsorption, pancreatic dysfunction, chyle leak, Crohn

disease). Being hypoallergenic, these formulas are used in cow’s milk allergy.

Monomeric (aminoacid-based) formulas contain free amino acids and are used in severe food

allergy.

Disease-Specific formulas are designed for specific diseases (diabetes, hepatic, pulmonary

diseases).

63

Immune-enhancing formulas contain arginine, glutamine, nucleic acids and ω-3 fatty acids

to modulate immunity.

Modular Products are single-nutrient products (carbohydrates, protein or fats) used to fortify

EN.

EN is delivered via tube (nasogastric/duodenal/jejunal, gastrostomy, jejunostomy) or taken

orally. The choice of access depends on the feeding duration and anatomical and functional

features of the GI tract

EN is used temporarily (outpatient or inpatient), for long term (hospitalised patients) or whole

life at home. In every patient normal oral feeding with regular foods should be the goal.

64

Gut microbiota, Nutrition and Liver Health

Prof Dr Tarkan Karakan

Gazi University, Faculty of Medicine, Gastroenterology Department, Ankara, Turkey

Recent evidence from preclinical and clinical studies indicates a possible role for gut microbiota

modulation through diet in liver health. Most of the studies have focused on non-alcoholic fatty

liver disease (NAFLD). Western diet and life-style have strong influence on the increasing

prevalence of NAFLD in developed countries (30% of population!). Although weight

management is the key therapy at the moment, recent studies indicate weight loss with a

healthier diet is essential. Gut microbiota and related metabolites have a direct effect on liver

inflammation and lipid homeostasis. Future therapies should also consider modulation of gut

microbiota together with weight loss programs in the management of NAFLD patients.

Probiotics, prebiotics and some antibiotics might influence gut microbiota. Mediterranean diet

is the most beneficial diet for a healthy gut microbiota. Influence of exercise on gut microbiota

and liver health will be discussed. Also polyphenol compounds, especially in coffee, might be

a studied in NAFLD patients.

65

Permission process of Foods for Special Medical Purposes (FSMP) are performed by

Herbal and Supportive Department in Turkish Medicines and Medical Devices Agency

Pharm. Banu Şahin

The Ministry of Health

Turkish Medicines and Medical Devices Agency

Head of Herbal and Supportive Medicines Department, Ankara, Turkey

FSMP are used for patients with chronic metabolic disease, malabsorption, preoperative/

postoperative malnutrition situation. They are also used for patients in order to support the

treatment under medical surveillance.

Following the confirmation of pre-evaluation period, the scientific committee of the Agency

investigate all the presented data about quality, safety and efficacy of the FSMP and the analysis

period begins at the same time.

After all the scientific and administrative information is evaluated, import permit is given. The

control document and proforma invoice are confirmed via the E-system aiming data exchange

between the Ministry of Customs and Trade and the Ministry of Health.

FSMP could be on the market and sold only in the pharmacies following the sale permission.

66

Food Security and Nutrition in the 2030 Agenda for Sustainable Development

Keigo Obara

FAO Sub-regional Office for Central Asia, Turkey

67

SESSION 3

Novel Food Processing Technologies- Risks, Benefits and Current Legal

Status

Chair: Prof.Dr. Barbaros Özer

Ankara University

68

Bioavailability and Bioaccessibility of Foods Processed with Non-thermal Processing

Technologies

Prof.Dr.Gülsün Akdemir Evrendilek

Abant İzzet Baysal University Faculty of Engineering and Architecture, Department of Food


*[email protected]

Background: Emerging novel food processing methods such as pulsed electric fields (PEF),

high hydrostatic pressure (HHP), ohmic heating, etc have gained a great attention from food

processors as well as consumers due to their potential to provide safer and fresh-like quality

foods. Numerous studies were conducted with these technologies to process different food

products with preservation of important physical, chemical, nutritional and sensory properties

as well as inactivation of spoilage and pathogen bacteria as well as mold and yeasts. Studies

revealed that different factors such as physical properties of food products, the limitations of

the technologies used, and process parameters greatly affect the success of these processes.

Moreover, inactivation of pathogen bacteria which have the significant importance for that

particular food product from food safety issues is also changed depend on the factors indicated

above. Besides, bioavailability and bioaccessibility of the food components processed by these

technologies have vital importance as they are important to determine the utilization of food

components after processed by these technologies. There are enough studies conducted with

the effect of these technologies on the quality characteristics and microbial inactivation but

more attention need to be given to bioavailability and bioaccessibility.

Conclusions: Thus, this presentation focuses on studies related to bioavailability and

bioaccessibility of food components processed by PEF and HPP.

Keywords: novel technologies, food safety, food processing, bioavailability, bioaccessibility

Conflict of interest disclosure: The author declares no conflict of interest, in terms of

scientific, financial and personal.

mailto:[email protected]

69

High Pressure Processing (HPP) Trends

Ignacio Arranz Inglesias

Hyperbaric High Pressure Technologies Co., Burgos, Spain

* [email protected]

High Pressure Processing (HPP), is a food preservation technology used to guarantee safety

and extend the shelf life in a large variety of products with a high water activity (aw > 0.85).

This non-thermal process inactivates spoilage microorganisms and pathogens using hydrostatic

pressure (up to 600 MPa), which enhances the retention of flavour, nutrients and freshness.

High hydrostatic pressure was found to extend the shelf life of fresh food in the late 1890’s.

Advances in material science and a better understanding on the molecular and biochemical

changes leading to microbial inactivation during the 20th century opened the door to a wide

range of food applications. The Japanese market was the first to enjoy high-pressure processed

(HPP) foods in the early 1990’s. In 1998, the installation of a horizontal machine in Spain

facilitated the introduction of the first RTE meat products in Europe in a more efficient process.

Nowadays, the total worldwide production of high-pressure treated food in 2017 can be

estimated to about 1,200 million kg. Nowadays, in the HPP production, although we could find

that the main food production sector is meat, followed by juices and vegetables products in third

place, is RTE meals the most growing commercial sector for last year.

However, since the beginning the legislation has also play an important role in the success of

the technology. In Europe, the Novel Food legislation stablishes that products using a

technology after 1997 that produces changes in food must be considered as Novel Food and per

se, the food manufacturers must present a technical report to validate the technology for that

product. In 2000, Danone submits this report for fruit preparations and from that moment on,

the FSA in UK approves some No Novel Food for juices, vegetables and fruit preparations.

Another important year was 2010 when the AFSAA considered that with all the information

they have gotten, HPP products must not be considered as Novel Food. In America, the situation

is another. In USA, the FDA considers HPP as an alternative method of pasteurization, which

means, that it has to be validated for every product pressure and time, but the USDA approves

the use of HPP to implement the reduction of 5 logs in RTE and deli meats. In Canada, HPP is

Novel Food, but most of the products that are nowadays in the market are no longer considered

Novel Food by the Canadian Authorities.


70

Application of High Hydrostatic Pressure in Food Industry: Risks and Benefits

Prof. Dr. Hami Alpas

Middle East Technical University, Faculty of Engineering, Department of Food Engineering,

Ankara, Turkey

* [email protected]

The use of heat -depending on time and temperature dimensions -as a main food preservation

method have several drawbacks i.e. can destroy nutrients such as thermally labile vitamins and

also components responsible from product flavor and taste. The changes can also result in

products that are far from being original. This contradicts with modern consumers’ desire for

the fresh and natural food products bringing the need for alternative non-thermal processing

methods.

High Hydrostatic Pressure (HHP), -also called as Ultra High Pressure (UHP), High Pressure

Processing (HPP), High Pressure Pasteurization (HPP) – has been studied over 30 years under

different names. Recently it has been branded-patented as “Pascalization” and is a “new”,

“different”, “non-thermal” food processing method. Its main difference from conventional

thermal processing is the addition of the third variable-pressure- to heat/time combination that

already exists making it a 3-D process.

HHP technology has been also quoted as being one of the best innovations in food processing

in the last fifty years. The pros and cons of this technology with recent applications in modelling

with food safety requirements and consumer acceptance will be summarized together with the

current risks and benefits.


71

SESSION 4


Chair: Dr. Yunus Bayram

Deputy General Manager of General Directorate of Food and Control, Ministry

of Food, Agriculture and Livestock, Turkey

72


Prof. Dr. Mustafa Sahin

Ankara University, Faculty of Medicine, Department of Endocrinology and Metabolic

Diseases, Ankara Turkey

* [email protected]

Hormones have very important roles in metabolism, development, reproduction, homeostasis

and other functions for life in our body. Chemicals interfering with natural hormone physiology

and functions are endocrine disruptors. There are many endocrine disruptor chemicals in our

enviroment. We are all exposed to these chemicals. They are responsible from many diseases

including cancer and some of these diseases are epidemic. They have huge health and economic

burden. They may also have transgenerational effects. They are effecting our future. We able

to test few of them and we know little about mechanisms. We only see the tip of a huge iceberg.

National and international research and preventive measures are essential for protecting our

future.


73

Chemical Contaminants in Foods

Prof. Dr.Ümran Uygun

Hacettepe University, Faculty of Engineering, Department of Food Engineering, Ankara,

Turkey

* [email protected]

Majority of the food contamination occurs through naturally occurring toxins and

environmental pollutants or during the processing, packaging, preparing, storage, and

transportation of food. Although the presence of chemical contaminants in food which caused

acute toxicity is rare, but some food chemicals do cause acute effects such as natural toxins,

e.g. ciguatoxin (fish toxin) poisoning.

Their presence in food could promote several health threats. Exposure to low levels of toxic

chemicals in the diet over long periods cause for concern. For example, agricultural chemicals,

such as pesticides, veterinary drugs, fertilizers, and environmental contaminants like dioxins,

lead or mercury may contaminate fresh produce during primary production. Heating treatment

in the production process is another source of contaminants. Any direct or indirect contact with

the food with the packaging material can also result in migration from the packaging into the

food.

Harmful chemicals may disrupt body metabolism, cause cancers, damage genes, alter organ

functions, affect reproduction and development. As the technology advances, the detection of

such contaminants is getting easier, but there are several contaminants that are still unknown

and need more research such as nanoparticules in food.

It is important for food industry to develop at least a basic understanding of the specific food

safety hazards that may be relevant to their products. Adequate measures should be taken to

reduce the health risks and minimize the exposure to food contaminants.


74

“Save and Grow” –pesticide risk reduction for sustainable food systems

Hafiz Muminjanov

Plant Production & Protection Officer, FAO Sub-regional Office for Central Asia, Turkey

Responding to food demand is one of the most important challenge the human being was facing

since early days of evalution. This is directly related to population growth, which can lead to

social and political problems. However current intensive crop production practices used by

farmers cannot meet this challenge and cannot assure sustainability of natural resources.

Therefore, to meet the current and future food and nutrition requirements of an expanding

population, agriculture should be based on “sustainable intensification”. This approach includes

a series of measures for the conservation of the natural resources and inputs, essentially, water,

soil and biodiversity. This is replicable over time since it is sustainable from environmental,

economic and social points of view.

The technical guidance for sustainable crop production intensification are based on the “Save

and Grow” paradigm of FAO, aiming at increasing productivity with less and environment

friendly inputs and appropriate methods. The key principles of Save and Grow are the

restoration and maintenance of the natural soil fertility, conservation agriculture and Integrated

Pest Management to reduce or eliminate pesticide applications, which are harmful for the

environment and the consumer.

75

Identification of Risk Arising from Endocrine Disruptive Chemicals in Animal-Derived

Foods

Ayhan Filazi1*, Begum Yurdakök-Dikmen1, Özgür Kuzukıran2, Ufuk Tansel Şireli3

1Department of Pharmacology and Toxicology, Faculty of Veterinary Medicine, Ankara

University, Ankara, Turkey

2Veterinary Control Central Research Institute, Etlik, Ankara, Turkey

3Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Ankara


* [email protected]

Endocrine disrupting compounds (EDCs), as naturally occurring or man-made substances,

mimic or interfere with the function of hormones. Among EDCs, organochlorine pesticides,

dioxins and dioxin-like polychlorinated biphenyls, bisphenol A, styrene, phthalates and

nonylphenol are considered as high priority due to their persistence. As EDCs are mostly

lipophilic, they are found in animal-derived foods such as milk and dairy products, eggs, meat

etc. In order to develop action plans to address priority for EDCs related to the risks from

animal-derived foods, risk assessment though globally accepted farm to fork approach should

be considered including detailed evaluation of the contamination from the stages of feed,

breeding, slaughter, processing, packaging and storage/distribution. Contamination from feed

include sources by natural origin; such as phyto-mycoestrogens and goitrogenic glucosinolates;

sources by storage, transport and processing and inadvertent means. Various aspects are related

to these hazards including non-monotonic dose response, mixture and very low concentration

effects. EFSA set tolerable/acceptable daily intake of some important EDCs; where these

amounts should be considered with the maximum residue levels and the residues. Due to the

emerging evidence of the adverse outcomes of the exposure of EDCs, risk-reduction measures

for the prevention should be harmonized with the principles and methods of risk assessment in

accordance to the specific toxicological endpoints and novel methodologies for screening.

Permanent monitoring should be applied; where the risk assessment should be translated into

enforceable and controllable legislation for optimal consumer protection in terms of EDC

contamination through animal origin sources.


76

SESSION 5

Academia and Industry

Chair: Prof.Dr.Aziz Tekin

Ankara University

77

Industry should be the CEO while academia should be the CTO

Dilek Emil

Pınar Institute, İzmir

Efforts for finding ways of collaboration between academy and industry has a long history. In

some cases this has been driven by government policy where the government provides some

financial support with binding condition that project should be supported by industry. In other

cases, industry seeks tools diminish corporate cost on overheads by outsourcing their research

and development requirements. And sometimes academy or institution has to generate its own

income to support its mission.

Every model has its own pros and cons. The most important thing is to find an optimal way for

collaboration between industry and academy without sacrificing universities’ longstanding

traditions of excellence in the core areas of teaching and research programme while answering

needs of industry.

For a successful university-industry collaboration, each partner’s motivation and mission

should be supported. Let’s think about motivations for universities to collaborate with industry;

access to funding, data from industry, reputation enhancement. For companies these

motivations may be gaining access to technological knowledge, gaining opportunity for training

their employee, reducing risk and cost of R&D, and finally reaching public funding.

Nevertheless many barriers such as companies’ expectation for short-term results and clear

contributions to current business lines and the different approaches of universities and industry

with regard to IP persist.

Industry would like universities to tailor their courses to turn out graduates whose skill-set are

aligned to industry requirements. Industry can participate in collaboration with academia

through Train the Trainer programmes, course curriculum review, internship for students,

technology updates, support in establishing laboratories and research projects. Does industry

do that in Turkey? Does university hear or listen to industry in Turkey? What Pinar food

companies do? More for only the comers to our session.

78

Past, Present and Future of Food Processing: Evaluations in the Light of Changing

Conditions

Vural Gökmen

Food Quality and Safety (FoQuS) Research Group, Food Engineering Department, Hacettepe


Humans have been processing food ever since we learned how to cook, preserve, ferment, dry

or extract. Processed food has powered the evolution of species, and the expansion of empires.

According to Darwin, one of the two most important inventions of our generation superior to

others is cooking. Cooking not only increased bioavailability of nutrients, decreased natural

toxins and microbial risks, but also enhanced taste and flavor of foods. Domestication of plants

and animals after agricultural revolution resulted with the emergence of new products as a result

of new processing and preservation practices such as baking, frying, fermentation, drying and

salting. Human further improved food processing capability with improved food safety concept

in the modern period. Emergence of new processing techniques, food additives and refined

ingredients enabled us to produce vast range of food products available in the market with

affordable prices. Food became one of the largest manufacturing sectors in many developed

economies nowadays. In the meantime, the death rate from noncommunicable diseases is

increasing worldwide. Global trends, technological innovations and health concerns cause

significant changes in food preferences. It seems there is a correlation between processed food

consumption and increase in noncommunicable diseases. However, our knowledge on the

relationship between food and health is still very limited. As scientists, we need to find

mechanisms that explain any causal relationship to make a firm conclusion. And, we must be

careful and responsible when developing recommendations on topics that we do not yet know.

Pseudo-science and quackery love the "food is medicine" philosophy because it helps them sell

their nutritional supplements, diet books, and therapy sessions. For the healthier generations,

we need a multidisciplinary collaborative action, not speculation.

79

Falling Trust and Science Communication: A Bigger Challenge for Academia-Industry

Cooperation

Davide Carrino

The European Food Information Council (EUFIC)

Senior Media and Communications Manager, EUFIC, Brussels, Belgium

In an era where science communication is challenged by ‘post-truths’ and an increasingly dense,

fast-paced public debate, stakeholders in the food and health space from the public and private

sector face greater challenges to cooperate effectively. With plummeting levels of trust in the

public for governments, companies, media, as well as non-governmental organizations, experts

are often seen as distant from the people: in this context, consumers have been calling for more

transparency. What should industry, academia, governmental institutions do to reverse this

trend? How can science-based communication lead the way forward? In this presentation we

will look into some activities conducted by EUFIC in this space, and discuss latest

developments at European level.

80

Food Industry Future Predictions

İlknur Menlik

Federation of Food and Drink Industry Associations of Turkey

Turkish food industry is among the largest contributors of Turkey’s economy. Food and drink

industry is constantly providing a population of 80 million, a considerable number of tourists,

and many refugees we embrace; with sufficient amount of high quality, nutritious foods and

drinks. Key raw material of our industry are agricultural products. At present, climate change,

which affects the entire world, is at the forefront of the problems related to the agriculture of

our country. The effects of climate change on agriculture and food production, hence on

nutrition and health are discussed in our presentation.

81

Academic Research Funding in Turkey

Dr.Naci Sağlam

The Scientific and Technological Council of Turkey (TUBITAK), Ankara, Turkey

Academic Research Funding Directorate (ARDEB) of Scientific and Technological Research

Council of Turkey (TUBITAK), supports researches done at Turkish universites and research

institutes through funding. There are ten research grant committees under ARDEB. These are:

chemistry and biology; mathematics and physics; health sciences; electrical, electronics

and informatics; engineering; environment, atmosphere, earth and marine sciences; agriculture,

forestry and veterinary; social sciences and humanities; defence and security technologies;

public institutions.

The main duites of ARDEB are, but not limited, to develop, programs for guiding, supporting

and monitoring scientific, technological and innovative research activities according to science

and technology policies of Turkey; to fund projects proposed by researchers at universities,

government institutions and private R&D firms, by means of eight funding programs and to

execute programs to improve qualities and quantities of outputs, results and impacts of granted

researches. 9920 projects were proposed in 2017, 1379 of them were granted and total 923.5

million TL was given for these projects.

82

Marketing Authorization Procedures of Traditional Herbal Medicinal Products

Pharm. Gökşen YÜKSELEN (M.Sc.)

The Ministry of Health

Turkish Medicines and Medical Devices Agency

Head of Traditional Herbal Medicinal Products Unit, Ankara, Turkey

The use of herbal products continues to expand rapidly across the world for treatment of various

health challenges in different national healthcare settings. Herbal products which are used for

health claims or indications are regulated by Ministry of Health, Turkish Medicines and

Medical Devices Agency in Turkey. The legislation came into force on 06.10.2010 for

traditional herbal medicinal products (THMPs) which is in line with the Directives 2001/83/EC

and 2004/24/EC. According to the legislation; traditional herbal medicinal product is a product

which is bibliographically proved that the herbs in its composition are being used amongst

people for at least fifteen years in Turkey or EU countries, thirty years in the other countries

before the application date and designed, intended to be used without physician’s supervision

for diagnosis or prescription or treatment follow-up in respect of composition and usage

intentions, that have special indications convenient with traditional medicinal products, that

have special applications convenient with specifically determined dose and posology,

pharmaceutical preparations which are applied orally, externally or via inhalation. Marketing

authorization procedures of THMPs starts with the application dossier which is in CTD format.

Following the confirmation of CTD, the scientific comitee of the Agency investigate all the

presented data about quality, safety and efficacy of the THMP and the analysis period begins

at the same time. Evaluating all the scientific and administrative information, finally marketing

authorisation is issued and the herbal product could be on the market and sold only in the

pharmacies.

83

SESSION 6

Food and Health Education in Academia: Interdisciplinary Approach

Chair: Prof. Dr. Rıfkı Hazıroğlu

Ankara University

84

Transformation of Education in Medical Faculties

Prof.Dr.Nuray Yazihan1,2

1Ankara University, Faculty of Medicine, Pathophysiology Department, Ankara, Turkey

2Ankara University, Institute of Health Sciences Interdisciplinary Food, Metabolism and

Clinical Nutrition Department, Ankara, Turkey

[email protected]

Medical practice and education is on a road of transformation. The new vision of medicine is

now more predictive, preventive, personalized, participatory, and evidence based. The

physicians of the future will require new skills, more interdisciplinary approach, will need to

be more innovative. These traits will be needed to lead change that will shape the modern health

care system with community based approach and highest responsibility for the overall health

of the population under their care.

Non-communicable diseases such as diabetes, obesity, and hypertension are the leading cause

of death worldwide. According to the World Health Organization, chronic disease

prevalence and emergency inputs are expected to rise by approximately 55% and 60 %

respectively by the year 2020. The main factor for these non-communicable diseases is over

nutrition and main part of the treatment is weight control, to live an active and healthy life. On

the other side malnutrition is still a serious problem in the world in spite of its importance as a

determinant of health and development. The malnutrition is also a risk for surgical,

neurological, oncological patients and elderly people in developing countries.

Now it is becoming increasingly more accepted all over the world that lifestyle management,

disease prevention through nutritional and behavioral counselling for future practitioners is as

important as pharmacological treatment. This is due to the ability of these methods to decrease

morbidity, mortality and medical costs. These changes make it so that practitioners and

professionals are becoming vital importance in enhancing the patients’ participation to advices

and decrease barriers to patient involvement in health service planning. Improvement of the

condition of malnutrition and designing clinical nutrition support is an important part of medical

care systems. These findings will get the spotlight more as the medical system evolve

The Association of American Medical Colleges (AAMC) is emphasis on importance of

incorporation of nutrition competencies for medical students. Nutrition courses is a part of basic

science or clinical practice sessions in most of the medical faculties in USA as well as in Turkey.

Harvard Medical School establish a new nutrition department as a part of the public health and

85

increases nutrition courses that has an interdisciplinary content and focused on evidence based

nutrition education and researches.

Ankara University Medical Faculty added healthy life, nutrition courses into their new blueprint

for English undergraduate and postgraduate medical curriculums. The Department of Food,

Metabolism and Clinical Nutrition established in Ankara University in 2017 is providing

education with an academic staff including specialist academic members aiming to create a

multidisciplinary study area in the field of Food Metabolism and Clinical Nutrition with

research and clinical laboratory services with the leadership of Pathophysiology Division of

Ankara University Faculty of Medicine.

86

Education in Food Engineering

Prof.Dr. S. Aykut Aytaç

Hacettepe University, Faculty of Engineering, Food Engineering Department, Ankara, Turkey

Food Engineering education, firstly started in 1975, has been run with 97 program in 67

universities since 2018 and has gained an estimated 30-35 thousand graduates. In the 1960’s,

the deficiency in the field of food industry was tried to be solved with the specializations of

different disciplines as agriculture, biology, chemistry etc. However, these solo specialization

have become insufficient with the increasing importance of food production and food safety

since those years. As a result, food engineering education has increased in importance. Rapid

change/development of today’s conditions and technologies force the change of the food

engineering education in this sense necessary.

What to do in this context can be briefly summarized as follows:

-Education programs must be up-to-date and interactive, depending on the developing

technology and conditions,

-Academic staff should be of the quality and there should be enough staff to continue this

education

-Education programs must be accredited

-Education policy should be regularly controlled and universities should act jointly.

87

The Importance of Nutrition and Dietetic Education and the Place of Dietitians in the

Protection and Sustainability of Health

Prof. Dr. Türkan Kutluay Merdol

Atilim University, Faculty of Health Sciences, Nutrition and Dietetics Department Head,

Ankara, Turkey

Dietitian is a title given to a person who has received a 4 year university education on adequate

balanced and healthy nutrition which is the most basic component of health. Nutrition and diet

plans which are designed by dietitians are different and special for all life stages like infants,

toddlers adolescents, elderly and lactating and pregnant mothers. Other situations like inherited

metabolic disorders, degenerative diseases like cardiovascular diseases, diabetes, cancer and

others like neurological, gastrointestinal and renal diseases are all need special nutrition and

diet plans. Nutrition and dietetic training programs for dietitians serving in such a wide range

of fields evolved into a 4-year university program in 1922 in USA and have become an example

for many countries. Nutrition and Dietetics Education Program adapted from USA started at

Hacettepe University in Ankara, Turkey in 1962. Turkish Dietetic Association (TDA) which is

founded in 1969 became a member of European Federation for Dietetic Associations (EFAD)

and International Federation of Dietetic Associations (ICDA) in 1994 and 2000 respectively

and made a great effort to attend their forums, congress’ and delegate meetings. Hence,

Nutrition and Dietetics Education Programs which are being developed and applied at

universities in Turkey are in accordance with the programs running in countries like USA,

Britain, Japan and Australia that are leaders in this area. In order to be successful in the

treatment of illnesses by an individualized special diet plans, patients must be trained and

supported, and follow-ups must be maintained even after the patients leave the hospital. As our

out-patient clinics in hospitals are too crowded there is not enough time to be given for diet

counseling due to the inadequate number of dietitians. In recent years, messages about

nutrition, especially in the media, have been given by people, mostly doctors, who are not

dietitians. These people are creating a chaotic environment because they give their messages

without considering personal characteristics. Whereas “Just as every dress does not fit every

body, so are nutrition and diet plans (TKMerdol)”. Even in America, doctors can only talk with

their patients for 7-22 minutes. During this period, the patients can not express their complaints

sufficiently and not get enough information about the medicines. Addition of a dietary and also

lifestyle recommendations cause negative effect on the success of the treatment as well as

making the doctor unhappy. The health system needs to be restructured on the basis of team

work composed of doctors, dietitians, physiotherapists, psychologists, clinical pharmacologists

and with the involvement of institutions such as the Ministry of Agriculture, the Ministry of

88

Health and the Ministry of National Education. The fact that the training of health personnel is

not regulated in the desired manner is only a part of the problems. Allocating necessary number

of staff positions and increasing the number of dietitians to be employed is more important

problem to be deposited on the table, in order to provide effective nutrition and dietary services

to the patients in health institutions

89

Recent Advancements in Agricultural Education in Turkey

Prof.Dr.Ayzin Baykam Küden

Çukurova University Faculty of Agriculture, Department of Horticulture, Adana, Turkey

Agricultural education in Turkey has begun with an agricultural school founded in Ayamama

farm in Istanbul-Yesilkoy in 1846. The first Higher Agricultural Institute was established in

Ankara with a special law in which Agriculture, Veterinary and Forestry Faculties were

included. Following the foundation of the Agricultural Faculty in Ankara, some other faculties

were founded in Izmir (1955), in Erzurum (1958), in Adana (1967), in Samsun (1976) and 18

more faculties were founded after 1980. Today, agricultural faculties are reached to a number

of 40. During this period, different educational systems were tried to improve the quality of the

graduated students. At the end of 1980’s with the regeneration of the Ministry of Agriculture,

according to the developments in agricultural education in the world, the necessity of new

changes created new departments at the agricultural faculties such as; the foundation of Food

Engineering and Landscape Architecture. The agricultural education and accreditation were not

developed and stood stable while the other engineer and architecture faculties had rapid

advancements. Many branches under agricultural faculties moved to other more developed

faculties. Fisheries departments in agricultural faculties founded new Fisheries Faculties.

Although the agricultural faculties had lost the power, new ones were continued to open in even

very close cities and immediately started education.

With the decision of Agriculture, Forestry and Fisheries Council in 2008, the static structure of

the faculties changed to more dynamic structure from 2009. This means the departments can

open new programs alone or in cooperation with the other departments. If these programs were

not interested by the students, the program could be closed very easily. So every department

made changes even on their names or in their programs. However this system was

misunderstood and thought to be the return to the departmental system. Now, mainly this system

is valid in the agricultural faculties although some of the faculties recently started to apply one

program of Agricultural Engineering.

Accreditation Studies in Agricultural Faculties

By the instructions of the Agriculture, Forestry and Fisheries Educational Council, a

commission founded “The Society for the Evaluation and Accreditation of the Programs in the

Agricultural Faculties” briefly named as “ZIDEK”, in 2011. We hope ZIDEK will start

accreditation after the general meeting of the society in June, 2018,

90

Also, qualifications were submitted by a commission founded by the Higher

Educational Council. In this basic field which has numerous training and education programs

at different universities, ecosystem, environment, biodiversity, sustainable resource

management, rural area development, designing, planning, using technology, food, renewable

energy/bioenergy, raw material production and/or production processes are dealt with.

What are the Main Problems and Solutions in the Agricultural Faculties?

1) Excess of the number of the agricultural faculties, 2) Immediate start of education at new

faculties, 3) Excess of the number of student quotas, 4) Misapplication of program based

education, 5) Opening all the departments and programs at newly founded faculties, 7) Low

base score of the students who gain the agricultural faculties, (8) Insufficient job opportunities

for the Agricultural Engineers.

What are the Basic Field Qualifications for a Graduate (Bachelor’s Degree) of Agriculture,

Forestry and Fishery?

Theoretical and practical knowledge, skills of using, understanding and accessing the data,

analyzing problems, developing solutions, competence of conducting studies independently,

taking responsibility, planning and managing interdisciplinary, competence of developing

lifelong learning, questioning, investing, getting and using the knowledge for the good of

community, competence of communication and social activities, sufficient knowledge of B1

level of English and computer software to follow the developments in her/his field and

communicate, gain field specific competence, such as; environmental, economical, technical,

technological aspects, scientific, cultural and ethical values, social rights, workers’ health and

security etc.

- As a result, there are many problems in agricultural education and there are

unemployed agricultural engineers. But these problems are not only the problems of the

agricultural education, unemployment is seen in many other fields.

- Some of the solutions are to decrease the number of the agricultural faculties,

decrease the number of the student quota, close undemand programs, open new promising ones,

give more importance and job possibilities to agricultural engineers, increase the qualification

of the students, supply self-determination to each faculty to form its educational programs

according to their regional conditions and the demand of the area.

91

Assoc.Prof.Dr.Nazan Yardım

Ministry of Health, Ankara, Turkey

92

ORAL PRESENTATIONS

93

O1. Olive Oil and Mediterranean Diet

Dilek Sivri Ozay

Hacettepe University, Faculty of Engineering, Department of Food Engineering, Ankara,

Turkey

* [email protected]

Olive oils have been associated with Mediterranean diets which is the world's healthiest diet

characterized by high consumption of fruits, vegetables, legumes, wholemeal cereals, and fish.

It usually includes a low intake of meat and dairy foods. The focus of the Mediterranean diet

isn't on limiting total fat consumption, but rather to make wise choices about the types of fat

you eat. The Mediterranean diet discourages saturated fats and hydrogenated oils (trans fats),

both of which cause to heart disease. The Mediterranean diet features olive oil as the primary

source of fat. Olive oil provides monounsaturated fat which is a type of fat that can help reduce

LDL cholesterol (bad cholesterol) levels therefore it might prevent high blood pressure and

heart diseases. The Mediterranean diet is also associated with reduced incidence of cancer,

Parkinson's and Alzheimer's diseases.

Spain, Italy, and Greece are the major producers of olives and Turkey is the fourth biggest olive

oil producer with the %16.7 total production in the world. Southeast Anatolia located in upper

Mesopotamia is known to be the gene source of the olive. Olive oil differs among other edible

oils due to high oleic acid, phenolics, vitamins, and other minor compounds. For this reason it

has unique nutritional value and sensory properties which are not exist in others. Virgin olive

oil (VOO) is obtained from olive fruits by using only physical procedures, therefore it is ready

to consume without refining processes. Thus while other refined fats and oils might have trans

fatty acids and heat contaminants such as 3-MCPD, 2- MCPD and glycidyl esters which are

risk factor in terms of food safety, olive oil does not contain these substances. Chemical

composition varies in a broad range depending on cultivar, ripeness degree, ecologic conditions,

growing region, processing techniques and storage.

The present study covers a broad summary on the properties of major and minor components

which are specific for olive oils and their health benefits.. Therefore questions in mind such as

why we should prefer olive oil and which class of olive oil should be chosen will be answered.

Keywords: Olive oil, Mediterranean diet, health, minor compounds


94

O2. Mediterranean Diet Adherence in Representative Sample of Turkish Adolescents

and Emerging Adults in Izmir Province

Mahmut Genc1*, Seda Genc2

1 Beykoz University, Faculty of Arts and Design, Gastronomy and Culinary Arts, Istanbul,

Turkey

2 Yasar University, Vocational School, Food Technology Program, Istanbul, Turkey

*[email protected]

A cross-sectional survey (n = 1203; 12–27 years) carried out in 2017 first semester among

adolescents and emerging adults in 3 high schools and a private University in Izmir province.

The high schools consists of 709 students between 14-19 years while the university group

consist of 494 students between 18-27 years. The Mediterranean Diet Quality Index (KIDMED

Index) was used to assess the degree of adherence Mediterranean Diet (MedDiet). The

associations of KIDMED scores with demographic, geographic (rural or urban), residency and

anthropometric variables were also reported in this research. The data was collected directly

from subjects through standardized questionnaires under inspection of the teachers and

lecturers.

The association of body mass index (BMI), genders, urbanization level, socio-economic level

of the region, residency with family or school facilities with the KIDMED index were also

evaluated. The participated individuals were classified as underweight, normal, overweight or

obese according IOTF classification with using the cut off values below 18 years old

adolescents. The average KIDMED score was calculated 4.42 2.6. Adherence to the

Mediterranean diet was found only in 12.9 % of the individuals as optimum level whereas 36.1

% had poor adherence levels. Considering self-reported anthropometric data the BMI value of

the all population was calculated as 21.5 3.7 kg/m2. In all population 12.5 % of the subjects

were underweight, while 14.2 % were overweight and 3.9 % obese. There is no significant

relation between BMI and KIDMED scores.

Keywords: the adherence to Mediterranean diet, adolescents, emerging adults, KIDMED

mailto:*[email protected]

95

O3. Integral Valorization of Melon Fruit (Cucumis melo L inodorus cultivar) Peel

Fractions -Antioxidant Properties and Composition

Ricardo Gome-Garcia1*, Debora Campos1, Cristobal N. Aguilar2,

Ana Raquel Madureira1, Manuela Pintado1

1Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina –

Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal

2BBG-DIA. Bioprocesses and Bioproducts Group. Food Research Department, School of

Chemistry, Autonomous University of Coahuila, Saltillo, Coahuila, México.

* [email protected]

Background and Objectives: Melon industrial processing are responsible for the production

and accumulation of by-products which are discarded as a waste causing environmental

pollution. Melon is wel known for its medicinal and nutritional value. Traditionally, it was used

in the treatment of common diseases such as analgesic, purgative, dysuria and anti-

inflammatory, through fresh consumption. These properties are attributed to the high content

of bioactive compounds (BC) mainly ascorbic acid (AC), carotenoids and polyphenols. Some

studies have been showing higher concentration of BC in peel than in other part of fruit. The

objective of this study was to investigate the content of BC and its antioxidant activity of

inodorus melon considered as a waste through its integral fractions for further valorization and

potential industrial applications.

Method (s) and Results: Peels were processed for its partitioning to collect Solid Fraction (SF)

and Raw Liquid (RL). The RL was centrifuged at 8000 rpm and 4 °C for 15 min to separate the

supernatant Liquid Fraction (LF) and fresh Pellet Fraction (PF(f)) was also collected.

Quantification and evaluation was done through Folin-Ciocalteu method for total phenolic

compounds (TPC), total carotenoids by spectrophotometer, DPPH, ABTS and ORAC methods

for antioxidant activity (AA). Yet, polyphenols and carotenoids profiles were also characterized

by HPLC and UPLC-MS. All fractions contained significant amounts of TPC, however, LF

showed the highest concentration 798.04 mg gallic acid equivalents/100 g dry matter (DM))

and also with DPPH radical inhibition percentage 231.46 mg Trolox equivalents (TE)/100 g

DM, ABTS radical 344.46 mg AC equivalents /100 g DM and ORAC activity with 22.41 g

TE/100 g DM. The most abundant polyphenol in all the fraction was luteolin and the most

relevant carotenoid was b-carotene.

Conclusions: These preliminary results are the first step for further integral valorization of

melon by-products due to their biological activities.


96

Conflict of interest disclosure: The authors declare no conflict of interest, in terms of


Keywords: Melon wastes, industrial processing, bioactive molecules, antioxidant activity

97

O4. Impact of Novel Technologies on Bioactives of Fruit By-Products

Marta Coelho, Elisabete Alexandre, Jorg Saraiva, Jose Teixeira, Manuela Pintado*

1Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de

Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal

*[email protected]

Background and Objectives: Several tons of fruits by-products are produced daily by food

industry and may represent an important economic value based on their bioactive compounds’

profile. Nevertheless, conventional extraction techniques usually require high solvent

consumption, extraction times/temperatures, energy costs, and low yields, making it essential

to develop new extraction methods. High pressure (HP) and ohmic heating (OH) may minimize

these disadvantages, avoids thermal degradation (loss of extracted components bioactivity) and

permit the extraction of new compounds. These compounds have been recognized as a good

source of dietary antioxidants with potential therapeutic benefits, which include anti-microbial,

anti-cancer, anti-obesity, anti-diabetic, anti-ulcerogenic and anti-hypertensive as well as anti-

mutagenic properties.

Method (s) and Results: Prickly pear, tomato and grape by-products extracts are excellent

sources of bioactive compounds. In this study, the antioxidant activity of extracts obtained by

HP and/or OH using different solvents were determined by ABTS, DPPH and ORAC methods.

Total phenolics, flavonoids, anthocyanins and carotenoids were analyzed, as well as the

individual phenolic compounds (identified and quantified by HPLC-MS-TOF). Moreover,

toxicity and antimicrobial activity were also analysed. With few exceptions, HP combined or

not with OH led to the highest extraction yields when compared with traditional methods.

Several compounds, such as flavonoids (anthocyanins - rutinosides, pentosides and glucosides

of cyaniding, pelargonidin and delphinidin) and phenolic acids such as tannins, hydroxybenzoic

acids (gallic, protocatechuic and vanillic acids) and hydroxycinnamic acids (caffeic, ferrulic

and coumaric acids) were identified and are known to possess various important biological

effects. Impact on biological properties were also registered and will be presented.

Conclusions: The combination of HP and OH seams to potentiate the extraction of bioactive

compounds, however the optimal conditions depend of the compound to be extracted.



Keywords: high pressure, ohmic heating, extraction methodologies, bioactive compounds,

health benefits.


98

O5. Proteolytic and Lipolytic Activities of Individual Strains Present in the Microbiota

of a Raw Ewe’s Milk Cheese

Sebnem Ozturkoglu-Budak1*, Ad Wiebenga2, Peter A. Bron3, Ronald P. de Vries2

1 Ankara University, Department of Dairy Technology, Ankara, Turkey 2Utrecht University &Westerdijk Fungal Biodiversity Institute, Fungal Physiology, Utrecht,

The Netherlands 3NIZO Food Research, The Netherlands

* [email protected]

Backgrounds and Objectives : Divle Cave cheese is a semi-hard cheese made from raw ewe’s

milk. The ripening takes place in Divle Cave for 4-5 months. 17 fungal, 5 yeast and 18 bacterial

strains were previously isolated from this cheese.

To determine the contributing factors of the high proteolysis and lipolysis levels during the

ripening period of Divle Cave cheese, individual strains isolated from this cheese were

investigated in terms of their proteolytic and lipolytic ability.

Methods and Results : Qualitative protease and lipase activities were performed on skim-milk

agar and spirit-blue lipase agar, respectively, and resulted in a selection of strains for

quantitative assays. For the quantitative assays, the strains were grown on minimal medium

containing irradiated Divle Cave cheese, obtained from the first day of ripening.

Out of 16 selected filamentous fungi, Penicillium brevicompactum, Penicillium cavernicola

and Penicillium olsonii showed the highest protease activity, while Mucor racemosus was the

best lipase producer. Yarrowia lipolytica was the best performing yeast with respect to protease

and lipase activity. From the 18 bacterial strains, Micrococcus luteus, Bacillus stratosphericus,

Brevibacterium antiquum, Psychrobacter glacincola and Pseudomonas proteolytica displayed

the highest protease and lipase activity. The proteases of yeast and filamentous fungi were

identified as mainly aspartic protease by specific inhibition with Pepstatin A, whereas inhibition

by PMSF indicated that most bacterial enzymes belong to serine type protease.

Conclusions : Our results demonstrate that aspartic proteases, which usually have high milk

clotting activity are predominantly derived from fungal strains, and therefore fungal enzymes

appear to be more suitable for use in the cheese industry.



Keywords : Ewe’s milk cheese, fungal, bacterial, strains


99

O6. Farmed-Fish Versus Wilde-Fish. Which One Is Healthier for Human?

Hijran Yildiz Yavuzcan

Ankara University, Faculty of Agriculture, Department of Fisheries and Aquaculture, Ankara,

Turkey

* [email protected]

There has been an exploitation of marine fish for nutrition in human, however, the excess level

of exploitation means that supply from the seas would decline in the future. There is increasing

evidence that over-fishing/catching activity can have devastating effects on marine fish

populations. On the other hand, it has been foreseen that aquaculture makes up the majority of

the seafood diet—by 2030 with 62% of all the fish by human consumption. Basically,

aquaculture is the activity of producing fish in controlled environment.

It has long been known that fish is a useful food for human. Compared to other animals meat

and egg fish is low in saturated fatty acids and a valuable source of protein and selenium; oily

fish in particular is an perfect source of long-chain omega-3 fatty acids, having cardioprotective

effects. There is recent assessments on the nutritional value of fish linking to maternal

requirement for essential nutrients from fish during pregnancy and lactation to support fetal and

infant brain development.

Nevertheless, there is a big question mark over the nutritious value of fish: whether fish from

aquaculture have the same nutritional value as the fish caught in the sea. Can fish from

aquaculture provide the nutrients found in wild fish? This question about which fish healthier

can be directly answered by the feeding practice of fish in aquaculture. Fish in aquaculture are

generally fed on a diet based on or supplemented with fish meal derived from oily marine

pelagic fish, from which the health benefits of consuming farmed fish are interlinked. The fact

remains that increasing demands for fishmeal by aquaculture is the paradox.

In conclusion, as long as fish in aquaculture are produced sustainably and responsibly with the

proper feed, fish from aquaculture can be as healthy as wild fish. Farmed fish are nutritionally

identical to their wild counterparts.

Conflict of interest disclosure: The author declares no conflict of interest, in terms of


Keywords: fish, human health, aquaculture


100

101

O7. Iron Deficiency Anemia in Children with Malnutrition

Ceyda Tuna Kirsaclioglu*, Zarife Kuloglu, Aydan Kansu Tanca

Ankara University School of Medicine, Department of Pediatric Gastroenterology,

Hepatology and Nutrition, Ankara, Turkey

*[email protected]

Background and Objectives: Malnutrition is related to energy and/or nutrient deficiencies,

such as iron. Our aim was to evaluate the frequency of iron deficiency anemia (IDA) in children

with malnutrition.

Methods and Results: In this retrospective study, children with the diagnosis of primary

malnutrition (PM) according to Waterlow criteria within the last 2 years were reviewed. The

children aged >1 month-18 years with PM were recruited. Children with secondary malnutrition

were excluded from the study. Demographic features, physical and laboratory findings

(complete blood count and ferritin levels) were noted. Iron deficiency (ID) and IDA were

diagnosed according to the World Health Organization criteria. The mean corpuscular volume

values were evaluated according to Centers and Disease Control and Prevention; National

Health and Nutrition Examination Survey. A total of 374 children [221 female (59%), median

age: 6.1 years (3 months–18 years), 254 (67.9%) pre-pubertal] were recruited. Of these children,

200 (53.5%) had acute malnutrition, 62 (16.6%) had chronic malnutrition, 112 (29.9%) had

acute-on-chronic malnutrition. There was no difference in gender among types of malnutrition.

Patients with acute malnutrition were younger than patients with chronic and acute-on-chronic

malnutrition (p=0.004, p<0.0001 respectively). The mild degree malnutrition was the most

common among all types. Of the 374 patients, 51 (13.6%) had anemia; [microcytic anemia (n:

25 patients, 49%), normocytic anemia (n: 26, 51%)]. Macrocytosis was not observed. ID based

on low ferritin level was found in 82 patients (21.9%) and 21 (25.6%) one of these patients had

anemia. Overall, ID and IDA were found in 16.3 % (61/374) and 5.6% (21/374) of all children

with malnutrition, respectively. There was no difference in the frequency of ID and IDA

between malnutrition types and degree.

Conclusions: In children with PM, the frequency of ID and IDA was not found to be higher

than healthy children.



Keywords: Children, malnutrition, iron deficiency, anemia.


102

O8. Probiotics, Postbiotics and Immune System

Burcu Kaplan Turkoz

Ege University, Faculty of Engineering, Department of Food Engineering, Izmir, Turkey

* [email protected]

Background and Objectives: Probiotics are currently viewed as preventative drugs rather than

food materials. Yet, the exact mechanism of probiotic action is not clear. Furthermore, the

effects of different probiotic sources vary depending on both the probiotic strain and also the

metabolic state –health & disease- of the individual consuming them. An important factor in

probiotic action is the capacity of the microorganism to produce some specific molecules, which

are termed as postbiotics. Postbiotics are either secreted, intracellular or cell wall presented

molecules including bacteriocins, peptides, proteins, short chain fatty acids, cell wall

polysaccharides and other cell wall components. Protein interactions are key in determining

cellular fate via signal transduction pathways. The first line of defence in immunity is

orchestrated by Toll Like Receptors (TLS) and TLR signaling. Several research points out the

modulation and /or involvement of TLRs in probiotic action.

Method and Results: Genomics research provide a vast array of information on the putative

proteins of probiotics, yet many of these are not characterized. Protein structure is key in

determining protein interactions and structural bioinformatics is used here to identifiy probiotic

molecules similar to human TLR signaling components. These proteins have the potential to be

used as biomarkers of probiotics and also directly as drugs. Here, up to date knowledge on TLR-

probiotic interactions will be discussed and an insight on potential TLR modulating postbiotics

will be presented.

Conclusions : Probiotics show different effects on immune system and the exact cellular

response cannot be controlled when live microorganisms are administered. This creates a

serious concern of oral consumption of probiotics. Identification of cell free single molecules

will pave the way to use these postbiotics as target specific drugs and/or food additives.



Keywords: Probiotics, protein structure, Toll like Receptors, Postbiotics

Acknowledgements: This research is supported by TÜBİTAK –KBAG Career Development

Program (grant no: 116Z299)


103

104

O9. Pivotal Role of Vitamin D3 in Immune Responses of Monocytes in Normo and

Hyperglycemia

Derya Biriken1*, Pelin Aribal Ayral 2,3, Nuray Yazihan2,3

1 Ankara University, Faculty of Medicine, Department of Microbiology, Ankara, Turkey

2Ankara University, Faculty of Medicine, Department of Pathophysiology, Ankara, Turkey



*[email protected]

Background and Objectives : The active form of vit D, 1α,25-dihydroxyvitamin

D3(1,25(OH)2D3), regulates various physiological and pharmacological processes, including

bone metabolism, cellular proliferation and differentiation, immunity. The role of vit D in

immunity especially in relation with blood glucose levels remains to be determined. Midkine is

as a cytokine and growth factor which organizes proliferation, differentiation, survival,

adhesion and migration of immune cells. In this study we aimed to determine the

lipopolysaccaride (LPS) responses of monocytes in normo and hyperglycemic conditions with

different doses of vit D on pro/ anti-inflammatory cytokines and midkine.

Conclusions: Our results demonstrated that, the active form of Vit D has a very strong

connection of inflammatory cytokines. This study was demonstrated the effect of vitamin D in

cytokine productions in normoglycemic and hyperglycemic media during inflammatory process

are different. The effect of Vit D on midkine was remarkable. We conclude that the mechanism

of action of vit D and also the resulting cytokine responses and vit D treatment decisions under

different conditions need to be examined in detail.



Keywords: Vitamin D3, TNF, IL-8 ve IL-10, midkine, inflammation


https://www.sciencedirect.com/topics/pharmacology-toxicology-and-pharmaceutical-science/vitamin-d

105

O10. Nutrition Status Anticipates Mortality in Pediatric Hematopoietic Stem Cell

Transplantation

Tekin Aksu*, Namik Yasar Ozbek

University of Health Sciences, Ankara Child Health and Diseases Hematology Oncology

Training and Research Hospital, Department of Pediatric Hematology and Oncology, BMT

unit, Ankara, Turkey

* [email protected]

Background and Objectives: Malnutrition is a common condition in the childhood allogeneic

hematopoietic stem cell transplantation (HSCT) setting. Indicators of malnutrition include body

mass index (BMI) and serum albumin level. Low BMI may cause an increase in transplant-

related morbidity and mortality. We aimed to analyze malnutrition indicators (BMI, serum

albumin) as predictors of mortality and acute graft-versus-host disease (GVHD) in pediatric

HSCT patients.

Methods and Results: Data was obtained from retrospective chart review of patients who

underwent first allogeneic HSCT. Overall 198 patients were included in the study. The median

age was 8.5 years (6 months - 18.5 years), 121 (61%) of the patients are the boys. The most

common indication was acute lymphoblastic leukemia (n=52; 26%), and beta-thalassemia

major (n=48; 24%). Before HSCT mean BMI was 18.1 (10.5-33.6), and the mean serum

albumin level was 4.1g/L (2.9 – 5.2). Mortality at day +100 was higher in the patients who had

BMI <5p compared to those with BMI ≥5p. Six (17%) out of 35 patients with BMI<5p died,

while 9 (5%) out of 163 patients with BMI>5p died before +100 days (p=0.013). There was no

effect of having albumin levels <3.5g/L on mortality (p=0.52). Likewise, acute GVHD at day

+100 was not related to having BMI <5p or albumin level<3.5g/L.

Conclusions: Studies demonstrated an association between malnutrition and increased

transplant-related mortality, and acute GVHD. We found that patients who had BMI <5p had a

higher risk of death in the first 100 days after HSCT. Increased risk of acute GVHD was

reported in malnourished children. However, we could not find a difference in our study. A

possible explanation of this may be our preference of matched sibling donor HSCT. We

concluded that improving the nutritional status of the patients before HSCT may reduce the

transplant-related mortality.



Keywords: Nutrition status, Pediatric hematopoietic stem cell transplantation, Mortality, Acute

graft-versus-host disease.


106

O11. Investigation of the Distribution of CPT-1 and CD36 Proteins in Clone 9 Cells

After Acrylamide Treatment

Sedat Kacar*, Ezgi Bektur, Varol Sahinturk

Department of Histology and Embryology, Faculty of Medicine, Eskisehir Osmangazi

University, Eskisehir, Turkey

*[email protected]

Background and Objectives Acrylamide is a vinyl monomer and has a wide range of usage

areas. Its being soft electrophile accounts for its several toxic effects such as neurotoxicity,

genotoxicity and mutagenicity. Its existence in our daily foods and formation by food processes

attract public concern. Acrylamide-treated animals are reported to lose their appetite and reduce

weight. However, the main reason for this change has not been known yet. CD36 and CPT-1

proteins are related to fatty acid oxidation and associated with weight reduction. Herein, we

aimed at investigating the expressions of these proteins in acrylamide-treated Clone 9

hepatocyte cells.

Method (s) and Results: Before the experiment, the Clone 9 cells were grown in flasks at 37°C

in an incubator with 5% CO2. The cells were assigned into 2 groups as control and acrylamide-

treated group. The experiment was conducted in six-well plates. The cells were plated on a slide

at a density of 3×105 cells/well. After 24 h, the cells were observed under an inverted

microscope and applied a routine immunocytochemistry procedure for CD36 and CPT-1

proteins. In immunocytochemistry, CD36 and CPT-1 expressions increased in acrylamide-

treated groups when compared to control group. Furthermore, the acrylamide-treated cells were

smaller than untreated cells, and their cytoplasm was rounded.

Conclusions: To conclude, in this study for the first time, CPT-1 and CD36 changes were

immunocytochemically examined, and their increase was detected after acrylamide treatment.

Additional molecular studies are needed to confirm the results of this study.



Keywords: Acrylamide, Clone 9 cells, CD36, CPT-1


107

O12. Rhamnetin Improves Antioxidant Status in the Liver of Ehrlich Solid Tumor

Bearing Mice

Mustafa Nisari1*, Ozlem Bozkurt2, Tolga Ertekin3, Dilek Ceylan4, Neriman Inanç1, Hatice

Susar5, Erdogan Unur5

1Department of Nutrition and Dietetics, Faculty of Health Sciences, University of Nuh Naci

Yazgan, Kayseri, Turkey 2Department of Semra and Vefa Kucuk School of Health, Nevsehir Haci Bektas University,

Nevsehir, Turkey 3Department of Anatomy, Kocatepe University School of Medicine, Afyon, Turkey

4Genome and Stem Cell Center, University of Erciyes, Kayseri, Turkey 5Department of Anatomy, Erciyes University School of Medicine, Kayseri, Turkey

*[email protected]

Background & Objectives: The antioxidant properties of several plants containing flavonoids

have been extensively studied in several diseases including cancer. This study investigated the

effects of rhamnetin, a flavanolin the subclasses of the flavonoids, on tumor masses, oxidant

and antioxidant status in the livers of mice bearing Ehrlich solid tumor.

Methods and Results: Fifty male Balb/C mice weighing 25-30 g were used in the study. Ten

mice were kept for Ehrlich ascites tumor (EAT) cells production. The remaining mice were

randomly and evenly assigned to four groups as healthy control and treatments receiving 1x106

EAT cells and EAT cells plus either 100 or 200 µg/kg/day rhamnetin via subcutaneous route.

The livers were analyzed for malondialdehyde (MDA), superoxide dismutase (SOD) and

catalase (CAT) levels. Both levels of rhamnetin suppressed tumor masses throughout the

experiment. Results: The MDA levels were increased whereas SOD and CAT activities were

reduced by EAT cells injection. The 100 µg/kg/day rhamnetin treatment decreased MDA level

but 200 µg/kg/day rhamnetin had no significant effect. The reduced liver SOD (p<0.001) and

CAT (p<0.01) activities were elevated by both levels of rhamnetin.

Conclusions: The results of this study have revealed that rhamnetin suppresses tumor

progression and improves antioxidant status in the livers of solid tumor-bearing mice.

Key words: Antioxidant enzymes, Ehrlich solid tumor, lipid peroxidation, rhamnetin




108

O13. Carriage of Enterotoxigenic Staphylococcus Aureus and Hygiene Practices of Food

Workers in Food Businesses and Hospitals

Nesrin Cakici1*, Nukhet Nilufer Demirel Zorba2, Alper Akcali3

1 Canakkale Onsekiz Mart University, School of Health Services Vocational, Canakkale,

Turkey

2 Canakkale Onsekiz Mart University, Department of Food Engineering, Canakkale, Turkey

3Canakkale Onsekiz Mart University, Department of Medical Microbiology, Canakkale,

Turkey

*[email protected]

Background and Objectives: Enterotoxigenic staphylococci carriers play an important role in

food contamination and staphylococcal food poisoning. This study was performed to determine

enterotoxigenic Staphylococcus aureus carriage and personal hygiene practice of food workers

working in food businesses and hospitals in Canakkale (Turkey).

Method (s) and Results: A total of 300 food workers participated, 228 in food businesses and

72 in hospital kitchens. A questionnaire including 12 questions was applied about

sociodemographic characteristics, hygiene practice and food safety. Also, hand and nasal

swabs were collected from food workers. S. aureus carriage was detected in 125 (41.7%) out

of 300. Multiplex PCR was used to investigate the presence of staphylococcal enterotoxin

genes. Furthermore, sea, seb, sec, sed and sea+sed were found in 16.0%, 6.4%, 9.6%, 6.4% and

4.8%, respectively. For these125 strains, 42 (33.6%) were found positive for one or more SE

genes. Enterotoxigenic S. aureus carriage was 13.6% and 15.3% for food workers in hospitals

and food businesses, respectively. SEA, SEB, SEC, SED and SEE production in culture was

determined by ELISA. Classical enterotoxins were found 14.4%, 7.2%, 12.8%, 11.2% and

20.8%, respectively. Nine of the 42 isolates were found to be compatible with the gene and

toxin ELISA positivity. It was found that 93.6% of the food workers frequently washed their

hands, 86.6% had daily baths, 40.1% used continuous gloves, 40.7% did not use masks while

working, 33.4% did not have regular nasal culture and 52.9% of them did not receive food

safety training.

Conclusions: S. aureus carriage was found to be lower in people with higher education levels. Carriage were higher for those who used gloves than for those who did not (P<0.05).

Enterotoxin detection using PCR was found more reliable than ELISA. Effective training of

food workers about food hygiene can prevent food poisoning due to enterotoxins.



http://www.comu.edu.tr/en/vocational#collapseon


109

O14. Determination of Subclinical Mastitis Microbiota and Their Antibiotic Resistance

in Bovine Raw Milk

Seda Ozdikmenli Tepeli1, Nukhet N. Zorba2*, Murat Zorba2

1 Canakkale Onsekiz Mart University, Yenice Vocational School, Canakakle, Turkey

2 Canakkale Onsekiz Mart University, Faculty of Engineering, Department of Food

Engineering, Canakkale, Turkey

* [email protected]

Background and Objectives : In Turkey dairy products are widely produced in small scale

producers. The main problems with those products are raw milk quality and inadequate hygiene.

Mastitis is a main problem of dairy farms which causes economical losses, physical, chemical

and bacterial changes in the milk. Subclinical bovine mastitis cannot be detected by naked eye.

So, pathogens that cause subclinical mastitis could be transferred to the dairy production lines.

Method and Results: In this study, the main causative agents of subclinical mastitis in bovine

milk have been determined in Çanakkale. The changes that these microorganisms bring to the

raw milk have been also investigated and the parameters that can be used for subclinical mastitis

determination have been compared. As a result, Enterococcus faecalis (%15,38), Klebsiella

oxytoca (%10,77) and Enterococcus faecium (%9,23) were identified as main causative agents.

%52,6 of Enterobacteriacea isolates showed cefoxitin resistance, %85,7 of Enterococcus spp.

isolates showed vancomycin resistance, %25 of Staphylococcus spp. isolates were showed

tetracycline and penicillin resistance and All Bacillus spp. isolates were showed resistance to

penicillin, oxacillin, ampicillin and amoxicillin clavulanic acid.

Conclusions (Significance and Impact of the Study): Since there is not regular data recording

system about subclinical mastitis in Turkey, the prevalence of subclinical mastitis and the

resulting economic loss data can not be reached. Different antibiotic treatments and vaccination

methods are applied to protect against subclinical mastitis. It also important improvement of

environmental factors and milking hygiene. Antibiotics used in the treatment of subclinical

mastitis could increase the resistance of pathogenic microorganisms to antibiotics. These

resistant microorganisms can be transmitted to humans in various ways.

Conflict of interest disclosure: This study was supported by ÇOMU-BAP (FB-2015-650)

Keywords: Subclinical mastitis, raw milk, antibiotic resistance


110

O 15. Antibiotic Susceptibility and Some Virulence Genes of Enterococcus faecalis and

E. faecium Strains Isolated from Raw Fish Samples

Onur Karaalioglu1*, Sine Ozmen Togay1, Mustafa Ay2, Mine Cardak3

1 Uludag University Department of Food Engineering, Bursa, Turkey

2 Canakkale Onsekiz Mart University, School of Applied Science, Department of Food

Technology, Canakkale, Turkey

3 Canakkale Onsekiz Mart University, School of Applied Science, Department of Fishery

Technology, Canakkale, Turkey

* [email protected]

Background and Objectives: Enterococci can be isolated from different aquatic habitats due

to their ability to survive long time in high salt concentrations. They can cause some infections

in human and some strains of them are resistant to many antibiotics. Pathogenicity of

enterococci is strain specific, therefore antibiotic resistance and virulence factors should be

evaluated for each isolate.

Method(s) and Results: Sardine, horse mackerel, red mullet, anchovy (n=8) samples were

analyzed for isolation and identification of enterococci by using Kanamycin Azide Aesculine

medium and API 20 Strep biochemical test kits, respectively. Antibiotic (streptomycin,

chloramphenicol, erythromycin, tetracycline, gentamycin and vancomycin) resistance of

enterococcal strains were evaluated by using disk diffusion method. Polymerase chain reaction

were performed for evaluate the virulence (agg2, gelE, cylA, cylB, cylM) and vancomycin

resistance genes; vanA and vanB. As a result, 33 enterococcal strains were identified as E.

faecalis (n=27) and E. faecium (n=6). These strains were resistant against streptomycin (%100),

gentamycin (%100) and vancomycin (%42). In all strains; at least for two antibiotic, multiple

resistance were also detected. The vanA and vanB genes were not determined in any strains.

The isolates showed positive results for gelE (100%) and agg2 (24%) genes which are important

for pathogenesis.

Conclusions: Some enterococcal isolates were found as resistant against some antibiotics and

also had some virulence characteristics. Therefore these enterococcal strains isolated from raw

fish may carry the health risks in the point of food safety.

Conflict of interest disclosure: These findings are some parts of a project supported by The

Scientific and Technological Research Council of Turkey (TUBITAK) (Project No: 215O374)

Keywords: Enterococci, Antibiotic resistance, Virulence genes, Food safety


111

O16. Prevalence, Serovar Distribution and Antimicrobial Resistance Phenotypes of

Non-thyphoid Salmonella in Slaughter Sheep

Ece Cetin1*, Seran Temelli2, Aysegul Eyigor2

1Namık Kemal University, Faculty of Veterinary Medicine, Department of Food Hygiene and

Technology, Tekirdag, Turkey

²Uludag University, Faculty of Veterinary Medicine, Department of Food Hygiene and

Technology, Bursa, Turkey

*[email protected]

Background and Objectives: Mutton and products are a major part of red meat consumption

in Turkey. Therefore, presence of non-typhoid Salmonella (NTS) in carcasses, internal organs

and lymph nodes of contaminated slaughter sheep entering the food chain can cause threat for

public health. This study aimed to determine NTS carriage in slaughter sheep, together with

serovar distribution and antimicrobial resistance phenotypes.

Method(s) and Results: ISO 6579 detected NTS from 1400 samples (0.71%) as: 2% feces (F),

1.5% mesenterial lymph node (MLN), 1.5% kidney (K), and 0% in carcass (C), liver (L), spleen

(S) and gall-bladder (GB) of 200 sheep with a 5% overall positivity (10/200). Conventional

serotyping and evaluation in accordance with the White - Kauffmann - Le Minor Scheme

revealed 3/4 F isolates as S. Newport (75%), and 1 as S. Typhimurium (25%); 3 MLN isolates

as S. Newport (33%), S. Umbilo (33 %), and S. Typhimurium (33%); and 2/3 K isolates as S.

Kentucky (67%), and 1 as S. Corvallis (33%). Agar disc diffusion method and interpretation

according to the EUCAST standard instructions indicated 60% (6/10) of the Salmonella isolates

resistant to 9 (TGC, PEF, SXT, TOB, FEP, AMP, CIP, NOR, PEF) of the 18 frequently used

antimicrobials in veterinary and human medicine, while S. Typhimurium, and S. Corvallis

isolates showed multiresistance to 2-3 antimicrobials.

Conclusions: The high overall NTS prevalence in sheep; S. Newport presence higher than S.

Typhimurium in F and MLN, S. Umbilo detection in MLN, the first time finding of S. Kentucky

and S. Corvallis in K as edible offal, are epidemiologically notable. Antimicrobial resistance in

more than half of the isolates, and multiresistance in several isolates indicated the potential risk

in treatment of infections due to these types of agents in both human and veterinary medicine.

Key Words: Non-typhoid Salmonella, sheep, ISO, serovar, antimicrobial resistance


112

O17. As a New Generation of Food; Functional Rusk

Gokcen Garipoglu

Bahcesehir University, Faculty of Health Sciences, Department of Nutrition and Dietetics,

Istanbul, Turkey

* [email protected]

Introduction: Functional foods are nutrients or nutrients that provide additional benefits to

human physiology and metabolic functions beyond the basic nutritional needs of the body so

that they are effective in protecting from disease and achieving a healthier life. As a functional

ingredient, resistant starch (RS) and inulin are bioactive carbohydrate types and dietary fibers

with prebiotic effects. Foods such as legumes, whole grains, potatoes with high RS content are

low in glycemic index (GI) and improve postprandial blood glucose. In this study, it was aimed

to develop a new product in our country in order to gain the functional properties of the

commonly consumed rusk in cases such as diabetes and weight control.

Method and Results: The study was planned in 2 stages. In the first stage, only the RSs were

added to the rusk. Chemically, enzymatically resistant starch obtained from potato and wheat

starch in the laboratory environment was added at a ratio of 10-15-20% and 40% of the flour to

be used in making the rusk. GI values of these mixtures were measured by Goni method based

on starch digestion. In the second stage inulin, cinnamon, turmeric will be added, work will be

repeated. GI value of white seed was 70 ± 0,5 and 85 ± 1 of standard rusk. For wheat-derived

RS; 60 ± 1 - 56 ± 0,5 - 54 ± 0,5 - 52 ± 0.05 - 51 ± 0,5 and for potato-derived RS respectively;

61,3 ± 0,1 - 57,5 ± 0,5 - 55,3 ± 0,1 - 54,6 ± 0,35 - 53,1 ± 0,1.

Conclusions: The GI value of rusk, which is enriched with RS, was significantly lower than

white bread and standard rusk. Regular consumption of Functional Rusk is believed to help

improve appetite control, obesity and treatment of constipation when other stages of work are

completed.

Key words: Functional food, resistant starch, inulin, rusk, obesity


113

O18. Evaluation of Consumption Frequency of Probiotic Nutrients by University

Students and Their Level of Knowledge

Fatma Celik, Busra Yuksel, Irem Olcay Eminsoy*

Baskent University Faculty of Health Sciences, Ankara, Turkey

*[email protected]

Background and Objectives: This study was conducted to evaluate the consumption

frequency of probiotic nutrients by the Baskent University (BU) Faculty of Health Sciences

(FHS) and Faculty of Engineering (FE) students and their level of information over this subject.

Methods and Results: It was between October 2017 and May 2018. Students were selected

using simple random sampling and the survey form was filled with face to face with 212

volunteer students. It consists of general information about the students and several questions

to evaluate the consumption frequency of probiotic nutrients, level of information over this

subject. SPSS 22.0 software was used to evaluate the data.

212 students, 111 (%52.4) women and 101 (%47.6) men participated to the study. The average

age of students were 21.6±5.9 years. 109 (%51.4) of the students were from FHS while 103

(%48.6) of the students were from FE. It was determined that %84.4 of the FHS and %56.3 of

the FE students have knowledge over probiotics (p>0.05). It was determined that %89.1 of FHS

and %74.1 of FE students are consuming probiotic nutrients (p>0.05). In FHS %26.6 of the

students and in FE %7.8 were consuming probiotic nutrients because of health problems. %40.2

of FSH students were consuming milk and %46.3 were consuming yoghurt once a day, while

%30.2 FE students were consuming milk and %46.5 were consuming yoghurt once a day. The

percentage students who never consumed probiotic yoghurt were %51.2 in FHS and %32.6 in

FE.

Conclusion (Significance and Impact of the Study): In our study %70.8 students have

knowledge about probiotic nutrients. To increase the consumption of probiotic nutrients,

consumers should be educated about the positive and preventative effects of probiotics by

dieticians using mass media or in schools, universities and public health centers.



Keywords: Probiotics, Level of knowledge, Consumption situation, Nutrition content.


114

O19. The Combination of A. membranaceus with Calorie Restriction Increases

Neurogenesis on Hippocampus

Birsen Elibol1*, Deniz Dilan Setel2

1Department of Medical Biology, Faculty of Medicine, Bezmialem Vakif University, Istanbul,

Turkey 2Faculty of Medicine, Bezmialem Vakif University, Istanbul, Turkey

*[email protected]

Background and Objectives: Humans have been searching for ways of extending life span,

and underlying molecular mechanisms behind it for many years. Astragalus membranaceus is

a traditional Chinese plant which was demonstrated to extend lifespan of C. elegans. In this

study, we aimed to show the functional and molecular effects of A. membranaceus combined

with calorie restriction in respect to synaptic plasticity and neurogenesis on rat hippocampus.

Methods and Results: 8-month old Wistar rats (n=24) were divided into 4 groups; Control (fed

with standard diet), Astragalus (A) (fed with 25 mg/kg A containing diet), Calorie restriction

(CR) (fed with a 30% restricted diet), and CR+A (fed with 25 mg/kg A containing 30%

restricted diet). At the end of 120 day, behavioral tests for anxiety, learning, memory and motor

coordination were applied to animals. After that, animals were decapitated and their hippocampi

were discarded for molecular analysis.We observed that CR marginally decreased anxiety

levels in rats compared to control (p=0.07). Learning capacity of rats was increased in the CR

and CR+A group on the MWM training (p=0.033). In the CR group, the rate of apoptosis

increased which was reached to control levels with A treatment. The Nissl stained cell also

supported the effect of A treatment on the cell survival. The level of GDNF expression was

higher with A treatment only (p≤0.05). In the combination group, the expression of PECAM,

DCX, Neun and nNOS proteins increased (p≤0.05).

Conclusions (Significance and Impact of the Study): To sum up, the effect of A and CR

provide some beneficial effects on behavior. In addition, we observed that the A treatment with

CR increased the neurogenesis and angiogenesis in the rat hippocampus giving an idea about

the potential of A. membranaceus against to cognitive aging.



Acknowledgement: This project was supported by Bezmialem Vakif University Research

Fund (BAP-6.2016/31).

Keywords: Astragalus membranaceus, behavior, calorie restriction, neurogenesis, rat

hippocampus


115

O20. Effect of Carvacrol on Apoptosis Process in Neuroblastoma Cells

Mehmet Yalcin Gunal1,2, Ishak Suat Ovey1

1 Physiology, School of Medicine, Alanya Alaaddin Keykubat University, Antalya, Turkey

2 Regenerative and Restorative Medical Research Center (REMER), Istanbul Medipol

University, Istanbul, Turkey

Objectives: This study is a preliminary study to investigate the effects of carvacrol (CRV)

obtained from thyme on the apoptosis process in neuroblastoma cells.

Methods: In this study, seven groups were designed as control, CRV, CRV + AP-18, CRV +

melatonin, CRV + melatonin + AP-18, melatonin and melatonin + AP-18. All groups were

stimulated using CNM (bence uzun ismini de yazmak lazım) which is TRPA1 channel

stimulator. Levels of Reactive oxygen species (ROS), caspase-3 and 3- (4,5-dimethylthiazol-

2-yl) -2,5-diphenyltetrazolium bromide (MTT) were measured. Data were evaluated using

one way ANOVA analysis.

Results: Levels of ROS and caspase-3 were significantly higher in all groups treated with

CRV compared to control (P <0.05). On the other hand, in melatonin-treated group and

melatonin + AP-18 treated group, ROS and caspase-3 were significantly lower than control

(P <0,05). MTT levels were significantly decreased in all groups treated with CRV compared

to control (P <0.05). On the other hand, in melatonin-treated group and melatonin + AP-18

treated group, MTT was higher than control (P <0,05).

Conclusion: It has also been shown that CRV can also exert its effects through TRPA1

channels in neuroblastoma cells, which may accelerate the apoptosis process by acting on

these channels, increasing ROS and caspase-3 levels. Changes in MTT levels support this

result. However, in order to better evaluate the effects of CRV on the apoptosis process, it

would be useful to investigate changes in caspase-9, mitochondrial depolarization, and

calcium channels.

Keywords: Carvacrol, Neuroblastoma, Apoptosis, ROS, Caspase-3

116

O21. Evaluation of the Association between Beverages Consumption Habits and Sleep

Quality in Adults

Aylin Bayindir Gumus*, Esra Koktas, Alev Keser

Ankara University, Faculty of Health Sciences, Department of Nutrition and Dietetic, Turkey

*[email protected]

Background & Objectives: Sleep has an important role to play in maintaining good health and

well-being and is influenced by many factors. Studies suggest that there is a negative correlation

between quality and adequate sleep duration and chronic degenerative diseases. In this study, it

was aimed to evaluate the association between beverages consumption habits and sleep quality

in healthy adults.

Method (s) and Results: 155 healthy volunteers (n: 50/M, n: 105/F) aged between 19-53 years

participated in study. The general characteristics, beverage consumption (tea and coffee

varieties, dairy beverages, carbonated beverages, fruit juices, alcoholic beverages, energy

drinks) habits and "Pittsburg Sleep Quality Index" scores of participants were collected via

web-based questionnaire created by researchers. The total score of the scale was ≤5 good and

>5 poor sleep quality. "Spearman Correlation Analysis" was conducted to determine the

association between variables.

The average age of participants is 26.3±5.6 years. Most of them are university graduates

(51.6%), single (84.5%) and without shift worker (42.6%). According to the Pittsburgh Sleep

Quality Index scale, the average scale score of the participants was 5.34 ± 2.78. There was a

negative correlation between the consumption frequency of sugar-free black tea and white tea

and the scale score among beverages (respectively r=-0.208/p=0.009; r=-0.167/p=0.038). These

teas are most commonly consumed between 07:00-10:00 and 19:00-22:00 hours. 41.9% of

participants drink 1-3 cups of tea per day and 32.3% drink 4-7 cups of black tea. Relationship

between consumption frequency of other types of tea, coffee varieties, and fruit juice varieties,

dairy, carbonated and alcoholic beverages, energy drinks and scale score was not statistically

significant (p> 0.05).

Conclusions (Significance and Impact of the Study): Nearly half (47.1%) of participants did

not sleep quality sleep. It is necessary to perform randomized controlled studies with a face-to-

face interview technique because it is thought that there may be a relationship between sleeping

quality and consumption of sugary and caffeinated beverages.



Keywords: Tea, coffee, fruit juice, dairy beverage, sleep quality


117

O22. Evaluation of Vitamin B12, Vitamin D and Folic Acid Levels Along with

Dermatological Diseases in Patients with Multiple Sclerosis

Betul Sereflican1*, Sule Aydin Turkoglu2

1Abant Izzet Baysal University, Medical Faculty, Department of Dermatology, Bolu, Turkey

2 Abant Izzet Baysal University, Medical Faculty, Department of Neurology, Bolu, Turkey

*[email protected]

Background and Objectives: Multiple sclerosis (MS) is a chronic, inflammatory, and

demyelinating disorder that affects the central nervous system. Several studies found that

vitamin D deficiency is associated with an increased risk of MS and many dermatological

diseases. In vitamin B12 deficiency, skin and hair pigmentation changes and oral lesions may

be observed together with or without neurological findings. In folic acid deficiency, the amount

of homocysteine increases. Homosistein is a neurotoxic aminoacid that causes immuno-

inflammatory activation which may trigger MS and chronic inflammatory dermatological

diseases. In this study we aimed to research the cutaneous findings in patients with MS and the

relationship between vitamin D, vitamin B12 and folic acid levels.

Methods and Results: For this study, a total of 29 patients (21 female, 8 male) were inspected.

Dermatologic examination was performed by a senior dermatologist. The mean 25-

hydroxyvitamin D3 levels in patients were 16,7±6,6 ng/mL. The median vitamin B12 and folic

acid levels were 327 pg/mL and 7 ng/mL, respectively. The five most frequently encountered

dermatological diseases in patients with MS were; nevus (65,51%), kserosis cutis (48,27%),

oral mucosa changes (44,82%), hair changes (44,82%) and benign neoplasms (44,82%),

respectively. There was no relationship between cutaneous findings and vitamin D, vitamin

B12, folic acid levels.

Conclusions: The mean vitamin D levels in patients with MS were below the normal range.

We don’t have adequate data about the accompanying dermatological diseases of MS. We could

not have found any relationship between cutaneous findings and vitamin D, vitamin B12, folic

acid levels, probably due to the small number of patient group. Studies of larger populations

are needed.



Keywords: multiple sclerosis, vitamin D, vitamin B12, folic acid, dermatological diseases


118

O23. Assessment of the Relationship Between Sleep Quality with Daily Energy and

Nutrient Intakes

Meryem Elif Ozturk*, Nurcan Yabanci Ayhan

Ankara University, Facvulty of Health Sciences, Department of Nutrition and Dietetic,

Ankara, Turkey

*[email protected]

Background and Objectives : Sleep quality is an important factor for health. Good sleep

quality has positive health implications, such as being healthier, less daytime sleepiness, feeling

better, and better psychological functioning. Today, there are some opinions that sleep quality

affects daily food consumption. The aim of this study is to assess the relationship between sleep

quality and energy and nutrient intakes in adult women.

Method(s) and Results: 105 women participated in the study and the data were collected by

questionnaire. The questionnaire included the sociodemographic characteristics and eating

habits of women. Daily food consumption was assessed with 24 hour food record. The

Pittsburgh Sleep Quality Index was also administered. Women are divided into two groups,

those with good sleep quality and poor sleep quality. Data were analyzed by SPSS program.

The mean age of women is 38.4±7.8 years. There was no significant relationship between sleep

quality of women with daily average caffeine intake and night eating. Daily energy intake of

women with poor sleep quality were 1615.9 kcal while good sleep quality were 1670.3 kcal.

While daily carbohydrate and cholesterol intake were higher in women with poor sleep quality,

daily energy and fat intake were higher in women with good sleep quality. Daily protein intake

was similar in two groups. But there was no significant relationship between sleep quality

groups with these nutrients and energy intake.

Conclusions (Significance and Impact of the Study): According to this study there is no

relationship between sleep quality and nutrient intakes. However the small study sample may

have affected the results. Therefore more extensive studies are needed in this area. In anyway

women should pay more attention to sleeping and the sleep quality should be improved for

being healthy

Conflict of interest disclosure: There is no scientific, financial and personal conflict of interest

among the authors

Keywords: Food consumption, Nutrient intake, Sleep quality, Women


119

O24. Is the Time of Day Effective to Perception of Taste? An Example from Consumer

Panel

Mahmut Bodur, Gulsum Sahin*, Cagdas Salih Meriç, Alev Keser

Ankara University, Faculty of Health Sciences, Department of Nutrition and Dietetics,

Ankara, Turkey

* [email protected]

Background and Objectives: The sense of taste transport to taste center of the brain through

the taste buds on the lingua. It is suggested that there is a relationship between time of day and

taste perception. In this study, it is aimed to evaluate the effect of consumption time on taste

perception.

Method(s) and Results: This study was carried out in two different time periods, 10:00 am

(group 1; 4 male/17 female) and 2:00 pm (group 2; 2 male/11 female). After standard panel

conditions were provided, trio tests were performed with samples of 3 different concentrations

of solutions giving 4 basic flavors [sweet (sucrose), salty (NaCl), sour (citric acid), umami

(mono sodium glutamate)] in the first stage. In the second step, citric acid solution is added to

100% apple juice at 5 different concentrations (0%/1%/2%/2.5%/4%) and individuals were

asked to rank according to the degree of acidity.

This study was conducted with 34 uneducated panelists whose mean age was 20.9±1.4

years. In the first part, all participants correctly defined the sweet, salty and sour taste, while

the umami tastes were correctly perceived by 30.8% of the group 1 and 9.5% of the group

2(p>0.05). According to results of the trio test, correct sorting rates of taste intensities (sweet,

salty, sour, umami, respectively) were 85.7%/90.5%/100%/66.7% in the group 1, while

75%/83.3%/91.7%/61.5% in the group 2(p>0.05). In the second part, no participant has been

able to correctly sort the acidity and did not perceive the most acid-containing sample correctly.

Conclusions: As a result, it was determined that the time of day was not effective in perception

of taste intensity. However, situations such as the low number of participants and the lack of

training of the individuals constitute the limitations of the study. Broader participation and

comprehensive studies in this regard may be helpful for understanding biology of pleasure.



Keywords: Taste, sweet, salty, sour, umami


120

O25. Serum Fibroblast Growth Factor-21 Fluctuations during Prolonged Fasting in

Male Subjects

Aslihan Alpaslan*, Zeynep Goktas


*[email protected]

Background and Objective: FGF21 is a significant protein in the process of adaption to fasting

due to its effects on liver, adipose tissue, and brain.

The aim of this study was to determine the effects of hunger on serum Fibroblast Growth Factor

21 (FGF21) levels in adult male subjects during prolonged fasting of Ramadan.

Methods and Results: A total of 12 healthy individuals with normal body mass index, between

the ages of 18 to 35 participated to the study. A questionnaire was administered in order to

determine individuals’ general characteristics and nutritional habits. Anthropometric

measurements, 24-hour dietary recall and physical activities were recorded, and blood samples

were collected four times in the following periods; before Ramadan, first week of Ramadan,

third week of Ramadan and two weeks after Ramadan.

Mean body weight, body mass index, and body fat percentages were significantly decreased in

the 1st week of Ramadan (p<0,05). While serum FGF21 levels in 1st week of Ramadan showed

a decrease compared to before Ramadan (p=0,014), serum FGF21 levels after Ramadan showed

a decrease compared to 3rd week of Ramadan (p=0,007) (Figure 1). There were positive

correlations between serum FGF21 levels during Ramadan and fat free mass, total body water,

protein intake, vitamin B2 intake and phosphorus intake (p<0,05). There were no significant

correlations between serum FGF21 levels and total energy intake and total energy expenditure.

Conclusion: FGF21 serum levels may show an increase during fasting, however in long term

fasting periods like Ramadan it may decrease back to the beginning levels therefore, FGF21

serum levels must be evaluated carefully.

Conflict of Interest: The authors declare no conflict of interest.

Keywords: FGF21, Adaptation to fasting, Body composition, Fasting.


121

O26. Correlation between Caffeine Consumption and Serum Cytokeratin 18 in Non-

Alcoholic Fatty Liver Disease

Kubra Ucar1*, Evrim Kahramanoglu Aksoy2, Zeynep. Goktas1

1Hacettepe University, Department of Nutrition and Dietetics, Ankara, Turkey

2Keciören Training and Research Hospital, Department of Gastroenterology, Ankara, Turkey.

*[email protected]

Background and Objective: Nonalcoholic fatty liver disease (NAFLD), the hepatic

manifestation of metabolic syndrome, is the most common cause of elevated liver enzymes in

patients of developed countries.

The aim of this study is to investigate the association between caffeine intake and serum

cytokeratin 18 (CK18) level, which is a liver fibrosis indicator in individuals with NAFLD.

Methods and Results: A total of 20 female and 20 male subjects between the ages of 19-64,

who were diagnosed with NAFLD, were included in the study. To determine caffeine

consumption, a trained dietitian administered a specifically developed food frequency

questionnaire including dietary caffeine sources. CK18 quantities in serum samples were

determined by ELISA method. Statistical significance was set at p<0.05.

The average age of the participants in the study was 39.7 ± 10.66 years in male and 48.1 ± 13.01

years in female subjects (p> 0.05). The average caffeine consumption of participants in the

study was 260.8±215.66 mg in male and 211.2±126.33 mg in female subjects (p>0.05). There

was a negative correlation between age and the total amount of daily caffeine consumption

(p=0.013). There were no significant correlations between serum CK18 level and total caffeine

intake (p> 0.05). There was a positive correlation between body fat percentage and serum CK18

level (p=0.002). There were negative correlations between serum CK18 and total bilirubin

(p=0.010) and direct bilirubin (p=0.023). When analyzed according to caffeine sources, there

was a negative correlation between the caffeine intake from dark chocolate and serum CK18

level (p = 0.019). There was a negative correlation between the caffeine intake from cacao and

serum CK18 level in female subjects (p=0.050).

Conclusion: Total caffeine intake did not affect liver fibrosis. However consumption of dark

chocolate and cacao may be beneficial to liver fibrosis. More research is needed to clarify the

effect of caffeine consumption on NAFLD.

Conflict of Interest: The authors declare no conflict of interest.

Keywords: NAFLD, CK18, caffeine, dark chocolate, cacao


122

O27. Effects of Cafeteria Diet and High Fat Diet on Food Consumption and Body

Weight in Rats

Yucel Buyukdere*, Atila Gulec, Asli Akyol Mutlu


* [email protected]

Background & Objectives: Although there are many factors leading to the development of

obesity; nutritional habits and diet models are among the most important ones of these factors.

The aim of this study was to compare the effects of cafeteria diet and high-fat diet on food

consumption, energy and fat intake and body weight change in rats.

Method(s) and Results: 3 weeks old male Wistar rats fed with a control diet (C), high-fat diet

(HF) or cafeteria diet (CAF) for 12 weeks. Food consumption and body weights were measured

daily. Energy and fat intake were calculated. HF and CAF induced higher energy intake

(p<0,001) and fat intake (p<0,001) compared to C. CAF led to a significant increase in food

consumption compared to C and HF (p<0,001). Final body weight and weekly body weight

gain were significantly higher in CAF than both C and HF (p<0,001). An interaction between

diet and time observed on food consumption (p=0,046), energy intake (p=0,027) and weekly

body weight gain (p<0,001). Fat intake was affected only by diet (p<0,001), not by time

(p>0,05). Food consumption (r: 0,426; p<0,001) and energy intake (r: 0,357; p<0,001) were

significantly correlated with weekly body weight gain.

Conclusions: This study showed that CAF was more efficient to induce hyperphagia than HF.

Palatable CAF was a more robust model for the development of obesity than saturated fatty

acid-based HF. CAF model was more closely reflect the modern human condition of early onset

obesity.



Funding: Scientific Research Projects Coordination Unit of Hacettepe University (HU-BAP)

funded the present study with project number THD-2017-13356.

Keywords: Cafeteria diet, high-fat diet, obesity.


123

O28. Can Sialic Acid as a Potential Therapeutic Agent for Alzheimer’s disease?

Basak Ozlem Perk*, Benay Can Eke

Ankara University, Faculty of Pharmacy, Department of Pharmaceutical Toxicology, Ankara,

Turkey

*[email protected]

Alzheimer's disease (AD) is an important and growing public health problem among the elderly

population. AD, the most common form of dementia, is a progressive and devastating

neurodegenerative disease. Nerve damage and cell death in AD causes some symptoms like

memory failure, personality changes and problems carrying out daily activities. In advanced

stage AD patients, symptoms vary from neuron inflammation to neuronal death. In microglial

cells, which are present in and around the Aβ plaques in AD patients, CD33 is over expressed.

CD33, sialic acid binding immunoglobulin-like lectin (Siglec) family protein, is a

transmembrane protein and is one of the AD risk alleles in humans. Additionally, Aβ has been

shown to be toxic to neurons and neuron like cells in culture, and also various studies have

shown that Aβ binds to neuronal cell surface via glycolipids or glycoproteins, and clustered

sialic acid molecules on the cell surface increase the Aβ affinity. Therefore, agents that reduce

the interaction of Aβ with cells have been investigated. It has been shown sialic acid analogs,

which mimic cell surface sialic acid clusters, can bind Aβ and attenuate Aβ-induced

neurotoxicity in vitro. These findings may encourage new research on the development of sialic

acid modified materials to better understand Aβ sialic acid interaction and to protect against Aβ

toxicity.

Key words: Alzheimer’s disease, sialic acid, neurodegeneration, anti-inflammatory


http://tureng.com/tr/turkce-ingilizce/immunoglobulin

124

O29. The Relationship Between Physical Activity Levels and HbA1c in Type 1 Diabetic

Adolescents

Gulsum Sahin1*, Alev Keser1, Zeynep Siklar2, Merih Berberoglu2

1Ankara University, Faculty of Health Sciences, Department of Nutrition and Dietetics,

Ankara, Turkey 2Ankara University Medical Faculty Cebeci Hospital, Ankara, Turkey

*[email protected]

Background and Objectives: Being physically active is important in the treatment of Type 1

DM and effective in providing glycemic control. For this reason, 60 minutes moderate-

intensity activity is recommended for at least three days per week. However, most diabetic

adolescents don’t perform this recommendation.

Method and Results: In this study, it was aimed to determine the physical activity levels of

adolescents with Type 1 DM and evaluate the relationship between physical activity level and

HbA1c in the Child Endocrine Policlinic of Ankara University Medical Faculty Cebeci

Hospital. The study included 77 Type 1 DM (43 female/%55.8, 34 male/%44.2) adolescents

with diabetes age of at least 1 year, insulin dose of 0.5 units/kg/d, an insulin pump, or intensive

insulin therapy. Participants' HbA1c values over the last three months were obtained from

hospital files. Physical activity levels were classified as mild, moderate, or vigorous by

recording 24-hour physical activity. Mean age of adolescents was 14.19±2.36 years. Mean age

of diabetes diagnosis was 9.22±3.49 years and mean age of diabetes was 4.83±3.18 years.

According to the BMI percentile classification, 2.8% of the individuals were underweight,

71.6% were normal weight, 16.2% were overweight and 9.5% were obese. The mean HbA1c

values of the individuals were 9.28±1.89% and the rate of those with >7.5% was 64.9%.

Diabetic complications (neuropathy/nephropathy/retinopathy) developed in 6.5% of

adolescents. 85.7% of the individuals had a mild level of physical activity and 14.3% were

moderate. There was no significant difference in HbA1c values between individuals with mild

and moderate activity (p>0.05).

Conclusions: In this study, individuals generally have poor glycemic control and low levels of

physical activity. The importance and necessity of regular exercise in the management of

diabetes should be emphasized in young people with diabetes and their families.



Keywords: Type 1 diabetes, physical activity, HbA1c, metabolic control


125

O30. The High Sucrose Diet Affects Memory and Learning

Pinar Bayram1*, Deniz Billur2, Sule Kizil2, Hasan Calıskan3, Belgin Can2, Aysegul Durak4,

Yusuf Olgar4, Belma Turan4

1Department of Histology-Embryology Kafkas University School of Medicine, Kars, Turkey 2Department of Histology-Embryology Ankara University School of Medicine, Ankara,

Turkey 3Department of Physiology, Ankara University School of Medicine, Ankara, Turkey 4Department of Biophysics Ankara University School of Medicine, Ankara, Turkey

*[email protected]

Aim: The high sucrose diet leads to metabolic syndrome (MetS) characterized with impaired

glucose tolerance and several biochemical changes in blood parameters such as increased levels

of leptin, triglyceride, glucose and fatty acids. MetS underlines several pathological conditions

in latter stages including the development of type 2 diabetes (TDM2) and neurodegenerative

diseases. Since, there is close relationship between inhibited neurogenesis in hippocampus and

TDM2, in here, we aimed to investigate the level of neurogenesis in hippocampus in rats with

MetS fed with high sucrose diet.

Material-Method: We used 30 Wistar Albino rat as 3-experimental groups such as MetS group

(n=20) feeding with tap water containing %32 sucrose, MetS+Ins group, MetS rats

administered with insulin for 2 weeks following MetS induction (n=20) and control group

(n=10) feeding with normal tap water addition to their normal diets. To evaluate the memory

and learning level of rats, we used elevated plus maze test and Vanderwolf swim tests.

Following these test procedures, brain tissues were dissected and used for Western Blot (WB)

and light microscopic analysis. The protein expression levels of KI67, DCX, Neuro D1 and

NeuN were determined by using their primary antibodies. Analysis results were evaluated

statistically with GraphPad Prism 5.0 and IBM SPSS 22 statistical software and the p values

less than 0.05 were considered statistically significant.

Results: The results of behaviour tests in MetS group demonstrated a significant impairment

in learning and memory functions. As the markers of the neurogenesis, the examined protein

expression levels were decreased in MetS group, as well. The insulin treatment of MetS rats

induced marked improvements in behavioral tests and increased protein expression levels being

indicative of neurogenesis.

Conclusion: The high sucrose diet leads to a decrease in adult neurogenesis which negatively

affects learning and memory, while insulin treatment presented a significant preservation in

these markers.


126

O31. Effects Of Glycemic Index Value of Pre-Exercise Meal on Athlete’s Working

Memory

Ferya Bertan1*, Emre Eskicioglu2, Cagdas Guducu 2 Cem Şeref Bediz1,2

1 Dokuz Eylul University, Faculty of Medicine, Department of Physiology, Izmir, Turkey

2 Dokuz Eylul University, Faculty of Medicine, Department of Biophysics Izmir, Turkey

* [email protected]

Background & Objectives: Special cognitive abilities (perception, attetion, make a decision,

decision time etc.) are important as much as physical power for superior performance. There

are some findings in healthy adolescents that foods with different glycemic index effect

cognitive function differently. The aim of this study is to examine the influence of glycemic

index value of pre-exercise meal on athlete's cognitive functions.

Method (s) and Results: Ten male athletes between the ages of 18-22 participated in this study.

Athletes were given different glycemic index (low and high) pre-exercise meal on different

days with the same energy, carbohydrate and fat content. Blood glucose values were measured

at 0th minute (fasting), 90th minutes and 120th minutes. After 90 minutes from pre-exercise

meal, a moderate-intensity, 30-minute submaximal exercise was performed on a cycling

ergometer. "3 Back Test" assessing working memory was applied as a cognitive function test

just before and after the exercise. The obtained datas were evaluated in the SPSS 24 statistical

program.

When a high glycemic index pre-exercise meal was given, blood glucose level at 90th minute

and 120th minute was found higher (p <0.05). In the condition that the glycemic index value of

the pre-exercise meal was different, no significant difference was found in the number of correct

answers and response time in the "3 back test". In both cases, the number of correct answers

was higher after exercise than before (p <0.05).

Conclusions: In this study, which aimed to determine the effect of glycemic index value of pre-

exercise meal on athlete's cognitive functions, there were no significant differences in the “3

back test” scores. Further cognitive testing which asssess different kinds of functioning

concretely are considered necessary.



Keywords: glycemic index, pre-exercise meal, athlete, cognition, working memory

127

O32. The Effect of Thyroid Dysfunction and Treatment on Fat Tissue Adiponectin

Levels in Rats

Emine Atici 1, Rasim Mogulkoc 2, Abdulkerim Kasim Baltaci 2, Esma Menevse 3*

1 Okan University, Health Sciences Faculty, Istanbul, Turkey

2 Selcuk University, Medical Faculty, Department of Physiology, Konya, Turkey

3 Selcuk University, Medical Faculty, Department of Biochemistry Konya, Turkey

*[email protected]

Background: Adipose tissue is a hormonal active system that produces and releases leptin,

adiponectin and resistin. Thyroid function disturbance led to changes on the body weigth,

muscle volume and adipose tissue. Seen from this aspect, it may be thought that adiponectin

may interact with the thyroid axis. The aim of the present study was to determine adipose tissue

adiponectin levels in rats with thyroid dysfunction and after treatment.

Methods and Results: The study included male Sprague-Dawley rats supplied by the Baskent

University’s Experimental Animal Breeding and Research Center. The rats were fed on a

standard diet in a light- and heat-controlled environment, and all four groups except the control

group were supplemented with thyroid hormones for 3 weeks.

Group 1 (n=8): The rats in this group were sacrificed without being subjected to any procedure.

Group 2 (n=8): To induce hypothyroidism, the rats in this group were administered (6-n-

propyl-2-thiouracil) PTU (10 mg/kg/day) for 3 weeks.

Group 3 (n=8): After hypothyroidism was induced by 2-week PTU administration, the animals

were administered high-dose L-thyroxin (1,5 mg/kg/day) for 1 week.

Group 4 (n=8): To induce hyperthyroidism, the rats were injected with 0.3 mg/kg/day of L-

thyroxin by intraperitoneally for 3 weeks.

Group 5 (n=8): After hyperthyroidism was induced by 2-week thyroxin injection, the animals

were supplemented with 10 mg/kg/day PTU for one week.

At the end of three weeks rats were sacrificed. Adipose tissue samples were taken and used to

measure adiponectin levels.

The results of the study show that adiponectin levels of adipose tissue altered due to

experimental hypothyroidism and hyperthyroidism, but deteriorated adiponectin levels were

restored after treatment.

Conclusions: The results of present study show that experimental thyroid dysfunction have

effects adipose tissue adiponection levels.



Keywords: hypothyroidism, hyperthyroidism, adiponectin, rat


128

O33. The Effects of Curcumin Supplementation on Cognitive Functions in STZ-

Induced Diabetic Rats

Nilsel Okudan, Muaz Belviranlı, Tugba Sezer*

Selçuk University, Faculty of Medicine, Department of Physiology, Division of Sports

Physiology, Konya, Turkey

*[email protected]

Background and Objectives: Diabetes mellitus is a syndrome characterized by hyperglycemia

and elevated glucagon, resulting in insulin secretion or ineffective insulin secretion. Diabetes

Mellitus leads to the development of complications affecting all of the body's systems, primarily

the cardiovascular system, eye, kidney, and nervous system. The aim of this study was to

examine the effects of curcumin supplementation on cognitive functions BDNF and irisin levels

in experimentally-induced diabetic rats.

Method and Results: In this study 34 male Wistar rats, weighing between 200-300 g were

used. Rats were randomly divided into the control, curcumin, diabetes and diabetes+curcumin

groups. Diabetes and diabetes+curcumin groups were injected single dose streptozotocin (50

mg/kg). After seven days of the injection, diabetes was confirmed by measuring blood glucose

concentration and curcumin and Diabetes+curcumin groups were given 200 mg/kg curcumin

via orally for 35 days. On the eleven weeks of the study, Moris Water Maze (MWM) Test was

performed. At the end of study, brain and blood samples were taken from the rats under

anesthesia. Brain-derived neurotrophic factor (BDNF), irisin levels were analyzed. Blood

glucose levels were higher in diabetic groups than control and curcumin groups. In MWM test,

the number of platform crossing and time spent in the platform area was lower in the diabetic

group than control group (P<0.05). In the diabetic group, plasma and brain tissue BDNF levels

were lower than the other groups (P<0.05), irisin levels there was no difference among the

groups (P>0.05).

Conclusion: The results obtained from this study suggest that, curcumin supplementation could

improve cognitive functions in diabetic rats by increasing the BDNF levels.



Keywords: Diabetes mellitus, curcumin, cognitive function


129

O34. Correlation between Serum Magnesium and Calcium Levels and Nutritional

Status for Type 2 Diabetics

Emine Kocyigit1*, Eda Koksal1, Mujde Yasim Akturk2

1Gazi University, Deparment of Nutrition and Dietetics, Ankara, Turkey

2Gazi University, Faculty of Medicine, Department of Endocrinology and Metabolism,

Ankara, Turkey

*[email protected]

Background and Objectives: Mineral deficiency is common in patients with diabetes. This

study is conducted to research the correlation between serum magnesium and ionized calcium

levels and their dietary magnesium and calcium intake, anthropometric measurements, body

composition, some biochemical findings of type 2 diabetic individuals and other healthy individuals

with same age and body mass index (BMI) characteristics.

Method (s) and Results: The mean age of 50.0±6.74 years, the mean BMI of 32.2±4.93 kg/m2

with 40 cases and 40 controls a total of 80 women were included in this study. Dietary

magnesium and calcium consumption were determined by 3-day dietary record and food

frequency questionnaire (FFQ). And measured HbA1c, serum magnesium, ionized calcium and

total lipid profile. There is no significant correlation between the anthropometric measurements

and body composition and serum magnesium and ionized calcium levels of cases and controls

(p>0.05). Triglyceride levels of cases are significantly higher than the controls (p<0,05). A negative

correlation was determined between HbA1c levels and serum magnesium levels of Type 2 diabetics

(p<0.05). A positive correlation was detected between serum ionized calcium and HDL-K levels;

and a negative correlation with triglyceride levels of cases (p<0.05). A positive correlation between

magnesium consumption of cases obtained as a result of the dietary record and FFQ and the calcium

consumption of the control group obtained from their records and FFQ (p<0.05). There was a

positive correlation between magnesium consumption which acquired FFQ and serum magnesium

levels of Type 2 diabetics; whereas a negative correlation between their HOMA-IR values (p<0.05).

Conclusions: It will be beneficial to conduct more comprehensive studies in order to determine

the role of Type 2 diabetes progress in serum magnesium and ionized calcium.



Keywords: Type 2 diabetes, serum magnesium, serum ionized calcium


130

O35. Low Magnesium Status Could be One of the Risk Factors for Gestational Diabetes:

A Systematic Review

Hatice Kanibir1, Iclal Sena Gezer1, Sevginur Akdas1*, Sibel Isin1, Mihriban Alemdar1,

Batuhan Bakirarar2, Pelin Aribal Ayral1,3, Nuray Yazihan1,3



2Ankara University, Faculty of Medicine, Department of Biostatistics, Ankara, Turkey

3Ankara University, Faculty of Medicine, Department of Pathophysiology Ankara, Turkey

*[email protected]

Background and Objectives: Magnesium (Mg) plays a key role in regulation of body heat,

synthesis of nucleic acids and proteins, electrical potentials in nerves and muscle membranes,

calcium homeostasis and together with calcium plays an important role in insulin secretion and

in the process of glucose uptake by cells and providing the oxygen required for cellular

oxidation of glucose. The Mg requirement is increased, and blood level is observed to decrease

in pregnancy. Diabetes is often associated with both extracellular and intracellular Mg

deficiency, but the relationship with gestational diabetes and Mg level is not defined yet. In this

study we aimed to examine the relationship between blood Mg levels with gestational diabetes

(GDM), with BMI and age factor.

Method (s) and Results: We identified original trials published in English, investigating the

magnesium levels of individuals with GDM by a systematic search of PUBMED, WEB OF

SCIENCE and SCOPUS databases through the end of March 2018. As a search strategy we

used terms including (‘magnesium’) AND (‘pregnancy’) AND (‘gestational diabetes mellitus’).

No restriction was made. When necessary, we conducted authors of original studies for

additional data. All analyses were conducted using CMA (Comprehensive Meta-Analysis

Version 2.0) statistical software. P value≤0.05 was considered to indicate statistical

significance.

We found that the weighted mean blood Mg levels were lower in the GDM compared with

pregnant women without GDM. We found that lower blood Mg status is associated with higher

risk of GDM (OR=4,86; %95 confidence interval p:0,04 (p<0,05)).

Conclusions : The present systematic review found an inverse association that gestational

diabetes is affected by blood Mg levels. Blood Mg status may be evaluated prepregnancy and

during pregnancy to prevent GDM. The pathophysiological link between Mg status and GDM

should be confirmed by prospective studies.

Keywords: Gestational diabetes mellitus, magnesium, pregnancy, systematic review


131

O36. Effect of Administering Kefir on the Changes in Fecal Microbiota and Symptoms

of Inflammatory Bowel Disease: A Randomized Controlled Trial

Ilkay Yılmaz1,*, M. Enver Dolar2 , Haydar Ozpınar3

1Department of Food Engineering, Istanbul Aydın University, Istanbul, Turkey

2Internal Medicine and Gastroenterology Medical Faculty, Uludag University, Bursa, Turkey

3Institutes of Science and Technology, Istanbul Aydin University, Istanbul, Turkey

*[email protected]

Background and Objectives: Kefir is a kind of fermented probiotic dairy product. The

objective of this study was to investigate probiotic properties of kefir and effects of kefir

consumption on Inflammatory Bowel Disease patients’ micro flora, biochemical parameters,

symptoms and also quality of life.

Method (s) and Results: The study was performed as a single center, prospective, open-label

randomized controlled trial. 48 patients were separated into two groups (28 for treatment, 20

for control). Treatment group consumed kefir, have 2x1010 cfu/400 ml lactobacillus, control

group didn’t. Their gaita Lactobacillus, Lactobacillus kefiri content was quantitated by Real

Time-qPCR before and after 28 days.

Lactobacillus bacterial load of feces of all subjects were between 105–107 cfu/g and first and

last measurements were statistically significant (p=0.001 in Ulcerative Colitis; p=0,005 in

Crohn’s Disease). The Lactobacillus kefiri bacterial load in the gaita of 18 subjects was

measured as 104–106 CFU/g. For Crohn’s Disease patients, there was a significant decrease in

Erythrocyte Sedimentation Rate and C-reactive protein while hemoglobin increased. Last 2

weeks, bloating scores were significantly reduced (p = 0.012), feeling good scores increased (p

= 0.032). There was a statistically significant difference between the ulcerative colitis and

control group in terms of stool frequency in the first two weeks (p = 0.026), but no statistically

significant difference was found in terms of other variables.

Conclusions : According to data from this study, kefir consumption modulates gut microbiota

and regular consumption of kefir may improve both symptoms and quality of life in short term

especially for the patients with Crohn’s Disease.

The authors declare no conflict of interest, in terms of scientific, financial and personal.

Keywords: Inflammatory Bowel Disease, Probiotics, Kefir, Lactobacillus, Lactobacillus kefiri


132

O37. General Nutrition Knowledge and Related Factors in Students of Gero-Atlas 60+

Tazelenme Unıiersıty

Ozge Esgin1*, Sevnaz Sahin2

1Ankara University, Faculty of Health Sciences, Department of Nutrition and Dietetics,

Ankara, Turkey 2Ege University, Medical Faculty, Division of Geriatric Medicine, Department of Internal

Medicine, Izmir, Turkey *[email protected]

Background and Objectives This study aims to determine the general nutrition knowledge

levels of the Akdeniz University Gero-Atlas 60+ Tazelenme University students and other

factors related to this.

Method and Results: 167 students whom educated in Akdeniz and Ege University campuses

of Tazelenme University participated in this study. To determine the general nutrition

knowledge level, Parmenter and Wardle’s General Nutrition Knowledge Questionnaire,

translated by Alsaffar, was used. A-B-C section of this questionnaire was used. For each section

and total score, the average percentage points obtained by dividing the average score by the

maximum number of points that can be taken are calculated. 39.5% of the participants (n=66)

are female, and 60.5% (n=101) are male. The age average of participants is 64.89±6.40. %64.7

of participants received education for more than 11 years. The participants’ mean scores in

sections A, B, and C are 5 (%45), 38 (%60.75), 6 (%78.36); respectively and the total mean

score is 49.5 (60.42%). There is significant relationship between education level and general

nutrition knowledge (p = 0.001). 70.7% of the participants do not know how many portions of

fruit and vegetables should be consumed per day. 81.4% of participants do not know what type

of oil reduction is important for our health. The majority of participants (87.4%) do not know

how many grams a day salt consumption should exceed.

Conclusions: The higher the education level is, the better the general nutrition knowledge level

is. Even though the total score of the participants are high, they are found to be lacking in their

knowledge about specialists’ dietary recommendations when sub-groups are examined

separately. In the nutrition lessons of Gero-Atlas 60+ Tazelenme University, we think that

giving coverage to the amount of salt, sugar, starchy foods, vegetables and fruits, the nutrition

in Type 2 Diabetes Mellitus and Hypertension disease, the correct type of oil usage, will

increase the level of nutrition knowledge.



Keywords: Elderly; General Nutrition Knowledge.


133

O38. Determination of the Factors Affecting Healthy Life Behavior of Vocational School

Students in Health Services

Perihan Gurbuz*, Z.Deniz Yakinci, Gulsum Yetis

Inonu University School of Vocational Health Services, Malatya, Turkey

*[email protected]

Background and Objectives : By being candidates of future health workers vocational health

services’ students have special importance in the development of health. The trends and

approaches of these students on nutrition are important for success of health policies.

Method (s) and Results: This descriptive type of research has been made with Inönü

University Health Services Vocational School students of 2017-2018 academic year. Our aim

was to reach all actively educated 700 students, but we could perform the survey with 500. A

survey form and Healthy Life Style Behavior Scale (HLSBS) were used in data collection.

Analyzes were made by using SPSS 24.0 program, frequency-percentage, Independent t,

ANOVA, Mann Whitney U and Kruskal-Wallis tests. The results were evaluated in confidence

interval of 95% and significance level of p <0.05.

It was determined that 73.4% of the students who participated the survey were female. 76.1%

had moderate economic status and average age was 20.54 ± 2.64. 10.1% of the students had

chronic illness and 33.4% of them had experienced smoking. The difference between the

students' gender, economic status, perceived general health-health promotion status and mean

scores of the subscales of HLSBS were statistically significant. Average scores of the sub-

dimensions of nutrition (17.31 ± 3.53) and spirituality (23.35 ± 5.16) were lower in the students

with poor economic status. The students who evaluated their general health conditions as

excellent (129.45 ± 20.45) had higher total scores than others.

Conclusions: It was determined that; gender, economic status, perceived general health-health

promotion training status of the students affected their life styles. Our recommendation in this

regard is that all health students should take healthy lifestyle education including nutrition.



Keywords: healthy lifestyle, nutrition, university students


134

O39. Effects of Curcumin Supplementation or Aerobic Exercise Training on Cognitive

Functions and Brain-Derived Neurotrophic Factor Levels in Depression-Induced Rats

Nilsel Okudan, Muaz Belviranlı, Tugba Sezer*

Selçuk University Faculty of Medicine, Department of Physiology, Division of Sports

Physiology, Konya, Turkey

*[email protected]

Background and Objectives: Depression is a widespread psychiatric disorder, it also

negatively affects learning and memory functions. Depression leads to decrease in hippocampus

volume and brain-derived neurotrophic factor (BDNF) levels. Scientific researches indicate that

both aerobic exercise and curcumin supplementation improves cognitive functions and BDNF

levels. However, to the best of our knowledge no study to date has compare the effect of

curcumin supplementation and aerobic exercise on cognitive functions and BDNF levels in

depression-induced rats. Therefore, the aim of this study was to compare the effects of curcumin

supplementation and aerobic exercise on cognitive functions and BDNF levels in depression-

induced rats.

Method and Results: The study protocol was approved by Ethics Committee of Experimental

Medicine Research and Application Center, Selçuk University. Rats were housed cages with

12/12 h light/dark cycle at 21 ± 2 oC and 50% humidity. Twenty-four male Wistar rats weighing

200–300 g were obtained from the Selçuk University Experimental Medicine Research and

Application Center. Rats were randomly divided into three groups: Control (n=8), Curcumin

(n=8) and Exercise (n=8). Exercise group was floated 30 min/day for 5 days per week for 28

days. Curcumin was given 10 mg/kg via oral gavage for 28 days. On 29th day of the study,

exercise and curcumin groups were performed forced swimming test. Morris water maze test

were then applied to all groups. After performing the tests, rats were sacrificed by cervical

dislocation 24 h after the last behavioral test. Hippocampus tissue was dissected for the analysis

of BDNF levels. BDNF levels were analyzed by using the commercially available enzyme-

linked immunosorbent assay (ELISA) kits. In the curcumin and exercise groups, locomotor

activity was higher and velocity was increased (P < 0.05). There was no difference among the

all groups in learning parameters and BDNF levels (P > 0.05).

Conclusion: As a result, curcumin supplementation and exercise have limited effect on

depression, but more detailed study is needed in this regard.



Keywords: Depression, exercise, curcumin, cognitive functions,


135

O40. Determination of the Effect of Dietary Zinc on the Behavior of Children with

Attention Deficit and Hyperactivity Disorder Diagnosis

Ozlem Muslu1*, Meral Aksoy2, Sahnur Sener3

1 Ankara University Institute of Health Sciences Interdisciplinary Food, Metabolism and

Clinical Nutrition Department, Turkey 2 Hacettepe University, Faculty of Health Science, Department of Nutrition and Dietetic,

Turkey 3 Gazi University, Faculty of Medicine, Department of Child Psychiatry, Turkey

*[email protected]

Background and Objectives: Attention deficit and hyperactivity disorder (ADHD) often seen

in school age children, it is a major health problem that directly affects academic achievement

and quality of life. The level of zinc in the methabolism is considered to be effective factor in

this disorder. This study was conducted to determine the zinc levels of children with ADHD

and to investigate the effects of the individual meal plan that provides the daily zinc

requirements of the subjects.

Method (s) and Results: Study has been done with 40 children, who are at least normal

intelligence level according to WISC-R test, diagnosed by the psychiatrist as an ADHD. Ages

of the children were between 7-12 (X±S=9.0±1.9) years old. The children were divided into

two groups: the experimental group (n:25), were observed for 3 months with diet regulated

according to children's energy and nutritional requirements, and the control group (n:15)

without dietary proposal. Blood and urine samples were taken before and at the end of the third

month, than serum zinc and urine zinc/creatinine measurements were performed. Besides these,

the Conners test was applied for behavioral evaluation. At the end of the experiment, no zinc

deficiency was observed on the subjects. The second group was formed from the subjects whose

serum zinc level was increased with diet intervention (n: 9). In the second group, in which the

serum zinc level increased significantly after the intervention, the Conners test scores were

significantly increased (p<0.05).

Conclusions: This study suggests that adequate and balanced nutrition and consumption of

zinc-rich foods may have a positive effect on behavior. For this reason, multidisciplinary

treatment approach, including dietitian, is important in the treatment of ADHD.




136

O41. The Effect of Food and Family Factors on Early Childhood Caries in Pre-School

Children

Nazli Nur Aslan*, Hulya Yardımcı, Ayse Ozfer Ozcelik

Ankara University, Faculty of Health Sciences, Nutrition and Dietetics Depeartment, Ankara,

Turkey

*[email protected]

Background and Objectives: Early childhood caries (ECC) is a serious public health problem

which adversely affects the quality of life of both the children and their families. This study

intends to investigate the impact of eating habits on ECC in preschool children.

Methods: The study was carried out on 153 children (89 males, 64 females) between 30-71

months who applied to a dental clinic of a hospital in Ankara. The questionnaire involved

general information about children, their eating habits and the dmft index was calculated by

asking the dentists the number of decayed, missing and filled teeth for milk teeth. Children were

divided into three groups according to their caries experience [Group 1: caries-free children,

group 2: children with ECC, group 3: children with severe ECC (S-ECC)]. The data was

evaluated with appropriate statistical methods.

Results: The mean age was 57.3±10.6 months, and dmft score was 4.0±3.9. 20.3% of the

subjects were caries free children, 45.7% ECC and 34.0% S-ECC. While there was a significant

relationship between mother’s education and caries groups (p<0.05). It was found that the

prevalence of dental caries was higher in children in families with a lower income. There was

a significant difference between carbonated beverages from cariogenic food consumption and

caries groups. There was a significant relationship anticariogenic foods such as milk, egg, meat

and caries groups (p<0.05). S-ECC was associated with higher consumption of fried potatoes

(β=0.052; 95 % Cl -0.141 to 1.827) and lower consumption of egg (β=-0.052; 95 % Cl -0.103

to 0.001).

Conclusion: It was found that it is required to adopt a protein and vegetable-based diet that

would increase chewing, limit carbonated drinks, and control sugar consumption. In this regard,

to reduce caries in preschool children, should be made more effective.The families and children

should be informed about adequate and balanced food consumption.

Keywords: preschool children; dental caries; cariogenic food; anticariogenic food


137

O42. The Effect of Vitamin E Supplementation on Brain Tissue Element Levels in

Epileptic Rats

Leyla Ozturk1*, Abdulkerim Kasim Baltaci1, Erkut Tutkun2, Erdal Agar3, Rasim Mogulkoc1

1Selcuk University, Faculty of Medicine, Department of Physiology, Konya, Turkey

2Uludag University, Faculty of Sports Science, Konya, Turkey

3Ondokuz Mayıs University, Faculty of Medicine, Department of Physiology, Samsun,

Turkey

*[email protected]

The limitations and difficulty of research on epilepsy led to researchers on epileptic animal models.

The penicilinle model is one of the common models is used. The aim of the present study was to

determine the effect of vitamin E supplementation on brain tissue element levels.

Total 40 adult male rats were used in this study and experimental protocal was approved by Selcuk

University, Experimentl Medicine Reseearch and Application Center Ethic Committee.

Group 1, (n:10) Control Group: No any application and feeded by normal rat diet.

Group 2, (n:10) Vitamin E Supplemented Group: Addition to normal diet, every other day 500

mg/kg vitamin E supplemented by gavage for 3 months.

Group 3, (n:10) Peniciline Group: To induce epilectic activity 500 unite (IU) dose and 2.5 μl

peniciline was supplemented by intracortical and rats were feeded by normal diet.

Group 4, (n:10) E Vitamin + Peniciline Group: every other day 500 mg/kg vitamin E supplemented

by gavage for 3 months. The end of last vitamin E supplementation, following 24 hour later epileptic

activity was incuded and 30 minutes later Vitamin E supplemented as 500 mg/kg by intramusculer.

Following the 3 months application animals were decapited and related brain section were taken for

tissue elemnt analysis (brain, brainstem, cerebellum). Analysis was performed by Atomic Absorption

Spectrophotometer (AAS Varian A240FS) and levels were given as μg/gram tissue.

In the brain tissue was no differences among the groups for aluminium, cupper, iron, potassium and

lead. In vitamin E supplemented groups (G2 and G4) have higher calcium and magnesium levels

were compared to control (G1) and epilectic group (G3) (p<0.05). Epileptic group has the lower

chromium and zinc levels was compared to all other groups (P<0.05)


138

In the brainstem, aluminium, iron, potassium and sodium were not different among the groups.

Epileptic group (G4) has the higher cupper and calcium levels was compared other groups (p<0.05).

In this tissue, chromium and zinc levels in epileptic groups (G3 –G4) were lower than control and E

vitamin supplemented groups (G1-2) (p<0.05).

There was no differences among the groups for aluminium, iron, magnesium and manganese in

cerebellum tissue. Epileptic group has higher calcium, sodium and lead levels compered to other

groups (p<0.05). In cerebellum, chromium, potassium and zinc levels of epileptic groups (G3-4) were

lower than control and vitamin E supplemented groups (G1-2) (p<0.05).

The results of the study show that experimental epilepsy lead to changes element metabolism in brain

tissue. Vitamin E supplementation may has modulatory affect on element metabolism in experimental

epilepsy.

Keywords: Epilepsy, Peniciline , E vitamin, brain, element metabolism, rat

139

O43. Is There Any Gender Effect on the Relationship Between Emotional Eating and

Anxiety Disorders?

Nagihan Kircali1*, Pelin Bilgic1, Nabuko Hongo2

1Hacettepe University Faculty of Health Sciences, Ankara, Turkey

2 The University of Arizona, Department of Nutritional Sciences, Tucson, Arizona, USA

*[email protected]

Background and Objectives : Emotional eating is a kind of problematic behavior defined as

excessive eating in response to negative moods or emotion, and anxiety disorders may play an

effective role in emotional eating behaviors. Previous research has found that stress may set off

a reaction related with psychologic situations including overeating. This study examined

whether the association between emotional eating and anxiety disorders was mediated by

gender in college students.

Method (s) and Results: Participants were 386 college students (49. 2% males, age 22,6±2,6)

50. 8% females, age 21,8±2,4) recruited from Hacettepe University located in Ankara, Turkey.

Dutch Eating Behavior Questionnaire (DEBQ) was used to determine emotional eating scores,

and Beck Anxiety Inventory (BAI) was used to identify anxiety disorders. While investigating

the association between variables, Spearman test and Mann Whitney U test used. A 5% type-

1 error was used to infer statistical significance.

In this study, it is determined that 92 females (46,9%) and 83 males (43,7%) had higher DEBQ

scores indicating having emotional eating disorders, and 62 females (31,6%) and 38 males

(20%) had higher BAI scores indicating having anxiety disorders. The relationship between the

subscale scores related to emotional eating in DEBQ and BAI scores was higher in female

students, but had lower coefficient of correlation (r=0,24, p<0,001)

Conclusions According to the study, even though gender stratified analyses emphasized that

the relationship between emotional eating and anxiety disorders is higher in female students,

the disordered behaviors significantly affected both gender. These findings suggested that

whether research focus on emotional eating and anxiety on females, both gender should be

considered and monitored when diagnosing problems associated with emotional eating and

anxiety disorders, and students with anxiety disorders should also be examined for symptoms

related to emotional eating.

Keywords: Anxiety, emotional eating, gender


140

O44. Relationship Between Night Eating Habits and Diet Quality in University Students

Gokce Unal


*[email protected]

Background & Objectives: Nutrient intake is decreasing and unhealthy eating behaviors are

increasing in people who have night eating habits. University students are a high-risk group in

terms of irregular lifestyle and poor nutrition habits. The aim of this study is to investigate the

relationship between night eating habits and diet quality in university students.

Method (s) and Results: The study was conducted in Samsun Ondokuz Mayıs University and

included 357 volunteer students aged 18-24 years. Along with a questionnaire on their eating

habits at night (after 22:00 pm), to determine diet quality, The Mediterranean Diet Quality Index

(KIDMED) was administered. Of the students, 33.0% had and 17.1% didn't have night eating

habits, while 49.9% ate at night occasionally. The proportion of those with very low dietary

quality was significantly higher in those with night eating habits, than those with no night eating

habits (66.1% vs. 39.1%; p <0.05). In addition, the proportion of those who eat fast-food 3-4

times and more frequently a week was significantly higher in those who have night eating habits

than those who don't have (33.1% vs. 15.0%; p <0.05). Besides, the proportion of those who

consume snacks daily was significantly higher in those who have night eating habits than those

who don't have (55.1% vs. 27.9%; p <0.05). The most frequently consumed foods at night were

respectively tea, coffee (40.1%); sugar, sweet foods (37.0%); fruit, fruit juice (29.4%); salted

bar, crackers (28.0%); home-cooked meal (15.4%); sandwiches, pastries (14.8%).

Conclusions (Significance and Impact of the Study): This study concluded that night eating

habits negatively affect diet quality in university students.

Conflict of interest disclosure: The authors declare no conflicts of interest, in terms of


Keywords: Night eating, diet quality


141

O45. Status of Nutrition Literacy and Affecting Factors in Adolescents among Civril,

Denizli

Cagla Ayer, Ahmet Ergin*

Pamukkale University, School of Medicine, Public Health Department, Denizli, Turkey

*[email protected]

Background and Objectives: In recent years there has been an increase in the prevalence of

diseases caused by nutrition becoming a major public health problem. The focus has been given

on health literacy for the control and elimination of nutrition related chronic diseases. Low

health literacy is one of the main obstacles to maintaining healthy eating and basic well-being.

If health literacy is low, more complications associated with nutrition are observed. In this

context, health literacy is associated with nutritional literacy. However, there is not much

literature on nutrition literacy. Understanding nutrition literacy will allow for the development

and maintenance of health, wellness, healthy nutrition and nutritional choices, and reductions

in chronic disease prevalence. It was aimed to determine the nutrition literacy status of

adolescents continuing to the ninth grade in Denizli province Çivril region.

Methods and Results: The study was carried out with the participation of 523 students in 2017-

2018 educational period. The data were collected using a two-part questionnaire. While the

sociodemographic characteristics, nutrition knowledge, attitudes and behaviors of the

participant were questioned in the first chapter, the Adolescent Nutrition Literacy Scale and

basic nutrition information were measured in the second part. The Adolescent Nutrition

Literacy Scale was created by Bari (2012), Turkmen et al. (2017) adapted to Turkish. The

Turkish adaptation of the Adolescent Nutrition Literacy Scale consists of 22 items in the five-

point Likert type. The lowest score that can be taken from the scale is 22, the highest score is

110. The increase in the score of the adolescents shows that the level of nutrition literacy also

increases. Pamukkale University Medical Ethics Board, Denizli Governorate and Denizli

Provincial Directorate of National Education have obtained necessary permissions. 49.7% of

the participants were female, 47.7% were normal body mass index, 68.1% had never smoked.

Adolescent Nutrition Literacy Scale score average is 67.62 ± 7.98. In the light of the data

obtained, nutrition literacy is related to maternal education level, health and body perception,

unhealthy food consumption status, information barriers, trust in dietitians and textbooks.

Conclusion: Nutrition literacy was not sufficient in this group. In addition, the study was found

that some variables of the participants affected the nutritional literacy status. The medium level

of nutrition literacy and the sale of unhealthy food and drink in school canteens suggest the

need to develop programs and projects.


142

Conflict of interest disclosure: This work was supported by the Pamukkale University

Scientific Research Project.

Keywords: Nutrition, nutrition literacy, adolescant nutrition, public health, nutrition and

dietetics

Author’s Note: This study was carried out in the Public Health Department of Pamukkale

University Institute of Health Sciences, which was offered by Professor Ahmet Ergin and was

derived from Çağla Ayer's master's thesis titled “The Current Situation of Nutrition Literacy

and Affecting Factors in Adolescents in Çivril Region”.

143

O46. An Assessment of the Relationship between Grasping Strength and Nutrition in

Schizophrenia Patients

Murat Urhan1*, Ozge Kucukerdonmez2

1 Mental Health and Disorders Hospital, Manisa, Turkey

2 Ege University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Turkey

*[email protected]

Background and Objectives: Schizophrenia is a severe brain disorder characterized by

behavioral abnormalities. Both natural causes and treatment methods can have a negative

impact on schizophrenic patients’ nutrition. Grasping strength measurement is useful for

functional nutrition assessment and it is a sensitive method for studying nutritional changes in

the short term. The study aims to assess the relationship between nutrition and dominant hand

grasping strength in schizophrenia patients.

Methods and Results: This study included a total of 80 schizophrenic outpatients (45F, 35M)

and 34 healthy individuals (18F, 16M). Individuals reported their food consumption for three

days and anthropometric measures were taken (height, weight, middle upper arm

circumference, triceps skinfold thickness). Grasping strength was measured using a Takei Hand

Dynamometer. Upper arm circumference, upper arm muscle circumference, and upper arm fat

were calculated using the appropriate formulas. The BMI’s (28.7 ± 6.08 kg/m2) and energy

intakes (2411 ± 829.83 kcal/day) of the schizophrenia patients were significantly higher than

those for the healthy individuals (23.8 ± 1.59 kg/m2, 2076.8 ± 137.25 kcal/day) (p < 0.01). It

was found that the dietary protein intake (82.8 ± 14.37 g/day) and dominant hand grasping

strength (40.4 ± 5.69 kg) for the healthy individuals were higher than those for the schizophrenic

patients (protein intake (77.4 ± 8.28 g/day) and dominant hand grasping strength (24.43 ± 9.8

kg) (p < 0.05; p<0.01). A positive but weak correlation was found between protein intake and

dominant hand grasping strength in schizophrenic patients (r = 0.269; p = 0.021). In addition, a

positive correlation was found between upper arm circumference and dominant hand grasping

strength in schizophrenic patients (r = 0.321; p < 0.01) and a powerful inverse correlation was

found between upper arm fat and dominant hand grasping strength (r = -0.679; p < 0.01).

Conclusions: Determining hand grasping strength is a valid method for determining nutrition

status, and it has the advantages of easy and fast application, as well as being cheap and

efficient. The results reported herein demonstrate that monitoring hand strength in

schizophrenic patients is a practical method of following nutrition status.



Keywords: schizophrenia, nutritional assessment, hand grasping strength


144

O47. Effect of Nisin and Lysozyme on the Shelf Life of Hot Smoked Rainbow Trout

Bilge Bilgin Ficicilar*, Huseyin Genccelep

1Ondokuz Mayis University, Department of Food Engineering, Samsun, Turkey

*[email protected]

Background and Objectives In southern European countries, there is a tradition of producing

and consuming rainbow trout as fresh or processed product. In Turkey rainbow trout is the most

farmed fish, with approx. 100000 tons were aquacultured in 2016.

Hot smoked rainbow trout is rich in proteins, lipids, and has limited shelf life at retailing stores

(21 days at 4°C) In order to extend the shelf life of how smoked rainbow trout without using

artificial chemicals, nisin and lysozyme was added.

Biogenic amines are low molecular organic compounds naturally found in most living

organisms, and raw, processed foods. They are produced by microbial decarboxylation,

transamination of aldehydes and ketones. The most important biogenic amines are histamine,

tyramine, tryptamine, putrescine, cadaverine, spermine, spermidine. The occurance of biogenic

amines in fish products has importance as high concentrations intake can cause migraines,

hipotensions, hypertension, rash, digestive problems.

Many Enterobacteriaceae, and certain lactobacilli (e.g. Lactobacillus buchneri, Lactobacillus

curvatus), pediococci and enterococci are particularly active in the formation of biogenic

amines. Biogenic amines amount in samples was determined by HPLC method.

Method (s) and Results: Microbial properties (Enterobacteriaceae, total viable bacteria, lactic

acid bacteria, psychrotrophic bacteria), quality (thiobarbituric acid reactive substances, total

volatile base nitrogen, peroxide, free fatty acids, pH), sensory properties and biogenic amine

analysis was performed.

Conclusions (Significance and Impact of the Study): The obtained results show that both

applications were successful in extending the shelf life of this product by retarding the microbial

growth. The storage period significantly (p<0.05) affected the tbars, pH, free fatty acid, tvb-n

values, as treated samples showed lower values of lipid oxidation products compared with the

control group. Our results show that these natural antimicrobial agents could be an alternative

additive used in smoked fish products .



Keywords: Fish, Biogenic Amines, Shelf life


145

O48. Inhibition of Human Salivary Α-Amylase and Digestive Enzymes by Green Tea

Supplement Extract

Ebru Aydin

Suleyman Demirel University, Department of Food Engineering, Isparta, Turkey

*[email protected]

Background and Objectives: In this present work, it was investigated whether the presence of

green tea extract can inhibit human salivary α-amylase and carbohydrate digesting enzymes (rat

intestinal sucrase/isomaltase and maltase). It was also showed that removing polyphenol

content of the α-amylase assay is important to prevent polyphenol reduction of the OH groups

with DNS detection method or hexokinase reagent method.

Method (s) and Results: The initial steps of method development for human salivary α-

amylase activity involved determining the activities of human salivary α-amylase on

amylopectin and the method was optimised by analysing reducing sugar production from

amylopectin. The preliminary steps of method development for α-glucosidase activity involved

determining the activities of sucrase, maltase and isomaltase in an acetone-extract of rat

intestinal tissues by analysing glucose production from sucrose, maltose and isomaltose using

hexokinase. Most of the published studies used porcine pancreas and they do not consider the

different aminoacid composition of this enzyme compared to human origin. It was observed

that due to the reducing activity of polyphenols, the measurement of products by DNS and

hexokinase reagent could not be analysed. Because of this activity polyphenols can interfere

with the development of the colour and the results of the assay. Therefore, in this paper using

solid phase extraction, polyphenols were removed, and analysis completed. Green tea extract

was found to be moderate inhibitors of α-amylase digestion of amylopectin with IC50 value of

~1 mg/ml. Acarbose was also tested as a positive control: at 0.1 mM, 57% inhibition was

observed. Thus, 1 mg/ml green tea was approximately equal to 0.0645 mg/ml acarbose

concentration. Green tea extract inhibited maltase, sucrase and isomaltase activities in vitro

with IC50 values of 0.95± 0.05, 0.44± 0.04 and 0.69± 0.02 mg/ml, respectively. Acarbose (0.1

mM) as a positive control inhibited sucrase, isomaltase and maltase by 90± 3.5, 64± 4.8 and

100± 2 %, respectively.

Conclusions: The findings demonstrate that green tea might influence carbohydrate digestion

via inhibition of salivary α-amylase and gut α-glucosidases. Also in many published studies the

reducing capacity of polyphenols was ignored and therfore the results of the inhibition may be

inconsistent. Due to the acarbose-like activity of Green tea extract, they may have a potential

role to reduce the risk of diabetes by inhibiting the hydrolysis of starches, and reducing post-

prandial blood glucose spikes.


146

Conflict of interest disclosure: This research is a part of my PhD thesis from University of

Leeds, UK and the project was funded from the EU framework project PlantLIBRA (245199)

and from the Ministry of Turkish Education (1416-YSY).

Keywords: Polyphenol, Diabetes, α-Amylase, α-Glucosidase, Green tea

147

O49. Effect of Ajowan Essential Oil Stress on Bioethanol Production Yield of

Saccharomyces cerevisiae

Nafiseh Mohamadi Kartalaei*, Peyman Mahsti Shotorbani, Afshin Akhondzadeh Basti

Department of Food Science and Technology, Science and Research Branch, Islamic Azad

University, Tehran, Iran

*[email protected]

Background and Objectives: For industrial bioethanol production, Saccharomyces cerevisiae

(S. cerevisiae) is the most commonly used yeast. However, while ethanol is produced during

bioethanol fermentation, ethanol itself can also inhibits S. cerevisiae cell growth and complete

fermentation. During the industrial bioethanol fermentation process, the accumulated ethanol

can affects cell viability and reduce the final bioethanol yield. The aim of this study was to

evaluate the effect of Ajowan essential oil (AEO) stress on bioethanol production yield of S.

cerevisiae.

Method (s) and Results: : S. cerevisiae cells cultured in sublethal media contain 0%, 20% and

40% of minimum inhibitory concentration (MIC) of AEO and bioethanol accumulation from

harvested cell during fermentation in sugarcane Substrate were measured. Data was analyzed

using SPSS software.

Conclusions: The major compounds of AEO were thymol (28.58%) and p-Cymene (25.14%)

and gamma-terpinene (21.85%) and the MIC level of AEO against S. cerevisiae were 0.3 ml/l

determined as. The speed of bioethanol fermentation were not changed but the stressed S.

cerevisiae cells were adapted to the bioethanol accumulations with significantly increase in

bioethanol production due to the AEO stress.

Conflict of interest disclosure: The resistance of S. cerevisiae to the bioethanol stress were

increased due to AEO stress.

Keywords: Ajowan, essential oil, stress, bioethanol fermentation, Saccharomyces cerevisiae


148

O50. Production of Plain Set-Type Yogurt with Lactobacillus acidophilus Encapsulated

in Whey and Gum Arabic Mixtures by Spray Drying

Cansu Degirmenci1,2*, Kubra Sultan Ozdemir1, G. Candan Gurakan Gultekin2, Zumrut Begum

Ogel1

1Department of Food Engineering, Konya Food and Agriculture University, Konya, Turkey

2Department of Biotechnology, Middle East Technical University, Ankara, Turkey

*[email protected]

The objectives of this study is to encapsulate Lactobacillus acidophilus LA-05 by using whey

powder and arabic gum as wall materials and optimize the process parameters by using response

surface methodology. The ratio of wall materials, inlet temperature and feed flow rate were

optimized using Box Behnken Design (BBD). Responses were encapsulation efficiency and

product efficiency of microcapsules. When the optimal conditions were studied, encapsulation

efficiency and product efficiency were found as 93.95% and 48.36%, respectively.

Microcapsules produced under optimized conditions and free L. acidophilus were analyzed

under simulated gastric and intestinal media. While the yield for the viability of free L.

acidophilus was found as 75.46%, the yield for viability of encapsulated L. acidophilus after

being exposed to simulated gastrointestinal medium was found as 89.16%. A desirable low

micron particle size for the microcapsules (D50:6.276 μm) for incorporation into dairy and other

food products was achieved. It is concluded that encapsulation of probiotics in whey powder

using 17 % gum arabic as supporting material for food applications is practical and economical.

Yogurt containing encapsulated L. acidophilus resulted in lower post-acidification and

improved probiotic survival when compared to yogurt containing free L. acidophilus.

Microencapsulation protected the probiotic microorganisms throughout 28 days of refrigerated

storage.

Keywords: yogurt, probiotic, whey, encapsulation, Lactobacillus acidophilus, probiotic

yogurt, spray drying.


149

POSTER PRESENTATIONS

150

P1. Control Strategies of Campylobacter Species: Phage Biocontrol

Pinar Sanlibaba1*, Basar Uymaz Tezel2

1 Ankara University Faculty of Engineering, Department of Food Engineering, Ankara,

Turkey

2 Canakkale Onsekiz Mart University Department of Food Technology, Bayramic, Turkey

*[email protected]

The present review highlights current control measures of Campylobacter spp. with using of

phages. Campylobacter spp. are one of the most prevalent causes of foodborne illness in the

world. These bacteria, specifically Campylobacter jejuni and Campylobacter coli species, are

major causes of concern. Their reservoirs are warm-blooded animals such as cattle, sheep, pigs,

poultry, wildlife and domestic pets. Poultry meat is one of the most important sources of human

campylobacteriosis. Phages can be used to control pathogens in food at all stages of production

in the classic ‘farm-to-fork’ continuum in the human food chain. To date, there have been a few

studies on Campylobacter phages to control these pathogenic bacteria both at the farm-level

and on the processed carcass. Phages specific for Campylobacter have been isolated from

excreta of both broiler and layer chickens, retail poultry, and other sources including pig, cattle

and sheep manure, abattoir effluents, and sewage. There are several contamination reservoirs

of Campylobacter spp. such as chilling, washing, defeathering, scalding and evisceration.

Potential application of phages has been investigated to reduce the load of Campylobacter in

chickens, from the primary intervention stage to the packaging stages of processed carcasses.

In vivo studies on reducing this pathogen with phages have been showed that the highest phage

titer did not necessarily result in the biggest reduction when compared to lower titers. But,

timing of phage treatment is important, as most phages studied so far have shown efficacy at

reducing bacterial loads (up to 3 Logs) within the first 2–3 days. It is apparent that the use of

phage cocktails than treatments containing only single phages will target a broader range of

bacteria. As a consequence, the use of phages can be an effective approach to reduce bacterial

contamination. There is also still much work to be done.



Keywords: Phage, Biocontrol, Campylobacter spp., Food


151

P2. Effects of Probiotic and Prebiotics on Microbiota

Ece Erdogan, Sumeyye Guzel*

Ankara University, Faculty of Health Sciences, Department of Nutrition and Dietetics

*[email protected]

Introduction: Symbiotic, commensal and pathogenic microorganisms in the body are called

microbiota. Microbiome is defined as genetic pool of microbiota. In last years, microbiota is

accepted as an organ because of its functions. The main bacterial groups in gut are Firmicutes/

Bacteroidetes/Proteobacteria/Verrucomicrobia/Actinobacteria. Factors such as these

bacteria’s percentages, nutrient, genetics, antibiotic/probiotic use, type of delivery, breast milk

intake affect the microbiota and the microbiota equilibrium is called dysbiozis. It is now

understood that obesity/diabetes/asthma/allergy/inflammatory bowel diseases are closely

related to microbiota.

Probiotics are living microorganisms that have beneficial effects on health when taken in

sufficient quantities. Probiotics affect the microbiota positively via decrease lumen pH by

producing lactic acid; induction of antimicrobial microsine/hydrogen peroxide/free

radical/mucin/secretory IgA production; increase galactosidase activity and concentration of

short chain fatty acid (SCFA), and the reduction of harmful bacteria such as Enterobacteria and

Clostridia. In this way reduces the harmful effects of antibiotics, increases lactose tolerance

and prevents non-communicable diseases with high prevalence. Probiotic use has been

suggested to increase total bacterial burden and beneficial bacteria such as Bifidobacteria and

Lactobacillus.

Prebiotics are non-digestible compounds that increase the quentify and effectiveness of

beneficial bacteria in microbiota. Prebiotics have been shown to increase gastrointestinal-

associated lymphoid tissue by increasing the production of SCFA and fermentation, thereby

positively affecting immunity and metabolic functions. In a study conducted, it was observed

that children who were fed high-fiber diet had fewer pathogenic microorganisms in their

microbiota and had better microbial diversity. And so, it was stated that high-fat diet has

protective effect against inflammation and non-communicable bowel disease.

Conclusion: There is a strong interaction between nutrition and microbiota. The results of

current studies suggest that it will be beneficial enriching the diet with the high-fiber content

nutrients, which is the natural prebiotic resources of the diet, and probiotic based fermented

nutrients.


152

P3. Effects of Gluten-Free Diet in Healthy Individuals

Sumeyye Guzel*, Ece Erdogan

Ankara University, Faculty of Health Sciences, Department of Nutrition and Dietetics

*[email protected]

Introduction: Gluten; a protein that located in the cereals such as wheat/barley/rye/oats and

provides integrity, density and blistering in food processing. Celiac disease defined as the

sensitivity of thin intestine to chronic and persistent life-time against gluten. In worldwide,

while celiac disease affects one in every 100 people, the proportion of individuals with non-

celiac gluten sensitivity is 5-6%, and gluten-free diet is the only treatment for these individuals.

Gluten consumption by celiac patients causes diarrhea, abdominal pain and swelling, growth

retardation, inflammation and chronic damage leading to bowel cancer.

However, the gluten-free diet industry encourages those who don’t have celiac disease for

gluten-free diets for profit purposes. It is stated that individuals who withdraw from gluten diets

without medical necessity have a deficiency in iron/calcium/thiamine/riboflavin/niacin/folate

and fiber intake. However, changes in taste that can be formed by removing gluten from foods

are tried to be covered with sugar, salt and various additives, which reduces the nutritional value

of foods. It is also stated that gluten-free diets contain the risk of containing toxic metals such

as mercury and arsenic. Besides all these, gluten-free products cost more.

It has been reported that the risk of diabetes mellitus (DM) and cardiovascular diseases (CVD)

also increases in healthy individuals who are fed a gluten-free diet. In a study of approximately

110,000 individuals, gluten consumption significantly reduced the risk of coronary heart

disease. However, compared to grain containing diet, the gluten-free diet is cause weight gain

and obesity due to the presence of more saturated fatty acids, animal protein and sugar.

Conclusion: Gluten-free feeding of healthy individuals without gluten sensitivity or celiac

disease causes vitamin and mineral deficiencies and increases the risk of DM, obesity, CVD.

For this reason, it is considered that gluten-free feeding of healthy individuals are not suitable

for health.


153

P4. Adaptation of Sports Nutrition Knowledge Questionnaire

Beraat Dener*, Eda Koksal

Gazi University School of Health Science, Department of Nutrition and Dietetics, Ankara,

Turkey

*[email protected]

Background and Objectives: Nutrition knowledge questionnaires are tools for examining

nutrition knowledge of people. There is special nutrition knowledge questionnaires for different

groups of society such as, children, womens or athletes. Achieving different language versions

of the English instrument from different countries/cultures is the aim of The World Health

Organisation (WHO) for the process of translation and adaptation of tools. Therefore translation

and adaptation of the questionnaires that are used and reliable to different countries are

important for researchers. The aim of this study is translation and adaptation of ‘Sports

Nutrition Knowledge Questionnaire’ that is developed by Torres-McGeHee and colleagues

(2012) by WHO criterias

Method(s) and Results: According to WHO the implementation of this process includes 4

steps; forward translation, expert panel back-translation, pre-testing and cognitive interviewing

and final version. The first step was carried out by researchers. For the second step 5 expert was

examined the translated and original questionnaire. After the regulations, the questionnaire

were pre-tested on under 20 years old Turkey Volleyball National Team.

Conclusions (Significance and Impact of the Study): After the conduction of this study, the

sports nutrition knowledge questionnaire consisted of 20 multiple-choice questions and 4

domains of sports nutrition (micronutrients and macronutrients, supplements and performance,

weight management and eating disorders, and hydration.) were translated and adapted to

Turkish. In the future study, the validity and reliability study of this questionnaire is planned to

be done in the same group.



Keywords: Sports nutrition, Sports nutrition knowledge, Sports nutrition knowledge

questionnaire


154

P5. Ginkgo Biloba's Effects on Alzheimer's Disease

Vahide Tas

Ankara University, Faculty of Health Sciences, Department of Nutrition and Dietetics,

Ankara, Turkey

*[email protected]

Background and Objectives: Ginkgo Biloba has long been used to relieve or prevent a variety

of indications. Aging, Alzheimer's disease, peripheral vascular diseases and neurodegenerative

dementias associated with neurosensory problems are among the areas of use of Ginkgo Biloba.

Numerous studies have been conducted to evaluate the effects of Ginkgo Biloba extracts.

Understanding the mechanisms of underpinning the neuroprotective effects of this plant is of

great importance in terms of understanding its efficacy on Alzheimer's disease. This review was

written to better understand the effects of Ginkgo Biloba on Alzheimer's disease and combine

studies.

Method(s) and Results: This review was made by using 21 different studies. Studies with high

dose (240 mg) Ginkgo biloba showed that significant improvement in cognitive performance

and neuropsychiatric symptoms of patients compared to placebo. This significant relationship

was not observed in studies performed with doses of 120 mg.

Conclusions: As a result, it can be concluded that further studies using larger samples are

needed to confirm the effects of Ginkgo Biloba on Alzheimer's disease. In addition, it is

necessary to investigate cheaper, more effective and well-tolerated alternative drugs such as

Ginkgo Biloba since the cost of drugs used in Alzheimer's disease is very high nowadays.

Keywords: Ginkgo Biloba, Alzheimer's disease, dementia


155

P6. Biosensing Technology for the Detection of Escherichia coli O157:H7

Esra Senturk*, Pınar Sanlıbaba

Ankara University, Faculty of Engineering, Department of Food Engineering, Ankara, Turkey

*[email protected]

Escherichia coli O157:H7 is recognised as a major food safety concern due to its low infectious

dose and severity of disease. E. coli O157:H7 is present in the normal flora of livestock and can

cause hemorrhagic colitis and life-threatening HUS (Hemolytic Uremic Syndrome). Outbreaks

of this pathogen can originate from meat, milk, vegetables and water. The risk of contamination

with E. coli increases over the years. Control of this pathogen is extremely important as E. coli

can easily contaminate ground meat, raw milk and chickens. There is a need to rapidly identify

the source of the bacteria in order to contain their spread and epidemics. The use of biosensors,

which are rapid resulting and portable technological tools, have gained importance for detecting

of food pathogens. Biosensors are analytical devices that enable the conversion of biological

responses to different chemical substances into signals such as optical, thermal, and electrical.

Biosensors in the food industry are used for providing quality by determining properties of food

ingredients; and also for ensuring food safety by determining the amount of harmful

microorganisms, allergens, nucleic acids, and toxic substances. Surface plasmon resonance,

electrochemical impedance spectroscopy, Raman and Fourier transformed infra-red

spectroscopy and, immunology-based biosensors are widely used to detect for E. coli 0157:H7

in food systems.



Keywords: Escherichia coli, Biosensor, Detection


156

P9. Bitterness in Ultrafiltration Beyaz Cheese

Zerrin Arisoy*, Zubeyde Oner

Suleyman Demirel University, Engineering Faculty, Food Engineering Department, Isparta,

Turkey

*[email protected]

Background and Objectives :The problem of bitterness in cheese may occur either in the

production process or in the ripening period. Depending on the cheese, this problem may result

in the cheese becoming inconsumable. In this study, the identification of peptides that give

bitter tastes to white cheese produced by ultrafiltration method and the determination of

appropriate precautions to keep bitterness under control are discussed.

Method(s) and Results: In this study, 4 different cheese varieties were produced with

Ultrafiltration method and stored at different storage temperatures (4-8 °C). Physicochemical,

chemical and sensory analyzes were carried out on the 30th, 60th, 90th and 120th days of

ripening. Peptide profiles were determined by SDS-PAGE electrophoresis and RP-HPLC

technique was used in bitter cheese samples. The effects of starter cultures, rennet enzyme and

storage temperature have been studied on cheese chemical properties. In cheese samples, pH,

titratable acidity (SH), dry matter, salt, protein, acid value and fat were found 4.81-4.22, 89-

175, 33.2-37.92, 1.73-2.72, 12.98-14.96, 3.49-16.48, 15.5-17.5 respectively.

Conclusions (Significance and Impact of the Study): There was a slight change in the

percentage of proteins throughout the storage. There have been increases in the values of WSN

(water-soluble nitrogen), TCA (trichloroacetic acid-soluble nitrogen and PTA (fosfotungistic

acid soluble nitrogen). Sensory evaluations were evaluated in terms of appearance, structure,

smell and taste. Cheese produced with same starter culture and different enzymes (cheese 2 and

cheese 4) presented the highest score with sensory analyzes and the lowest score was cheese 1

(cheese with fermented enzyme and Lb. helveticus). The most bitterness was seen in cheese 1

and according to HPLC results, peptide formation with hydrophobic character was observed

between 40-60 min.



Keywords: Ultrafiltration, White cheese, bitterness, proteolysis


157

P10. Determination of Nutrition Habits of Health Services Vocational School Students

Perihan Gurbuz*, Gulsum Yetis, Z. Deniz Yakinci

Inonu University School of Vocational Health Services, Malatya, Turkey

*[email protected]

Background and Objectives: Vocational high school students educated in the health field are

potential health professionals of the near future. Nutritional habits and health are two

complementary concepts. At this point, knowledge and habits of the health professionals about

nutrition are important in order to be a model for the population.

Method (s) and Results: The universe of this descriptive type research is 700 students who

attend the lectures in Inönü University Health Services Vocational School in 2017-2018

academic year. It was aimed to reach the whole universe without using sample selection

method. However 541 students accepted to participate the research. A questionnaire about

socio-demographic characteristics and eating habits of the students was used for the data

collection. Analyzes of the data were made by SPSS 24.0 program; frequency, percentage and

chi-square analysis. Verbal and written approvals were obtained for the research.

Body mass index (BMI) of 78.5% of the students was between18-25. 12.8% of the students

were not satisfied about their physical appearance and 48.3% were not satisfied about their

eating habits. The difference between BMI, physical appearance and appreciation of eating

habits was statistically significant (p <0,05). Of the students 40.6%, 38.5%, 11.3% did not have

regular breakfast, lunch and dinner habbits in order. Types of food/drinks regularly consumed

every day were; bread (81.1%), tea/coffee (81.1%), dairy products (48.1%), sugar/chocolate

(47.0%), vegetables/fruits (39.5%), carbonated beverages (22.3%), dry legumes (10.0%), white

meat (9.7%) and red meat (3.0%).

Conclusions: It was determined that students who were not satisfied about their eating habits

had trends of skipping main meals and irregular diet. Also students' eating habits and

satisfaction about their physical appearance were affected from BMI.



Keywords: nutrition, health, university students


158

P11.Interaction of Phenolic Compounds Found in Table Olives with Salivary Proteins

Efe Aytug Altincicek*, Albert Palii, Hatice Kalkan Yildirim

Ege University, Faculty of Engineering, Food Engineering Department, Izmir, Turkey

*[email protected]

The first stage of phenolic compounds’ changes found in table olives are continued

during their interaction with salivary proteins.

The main phenolic compounds found in table olives are apigenin, caffeic acid, cinnamic

acid, coumaric acid, elenoic acid, ferulic acid, luteolin, quercetin, tyrosol, vanillic acid. The

main salivary proteins are lysozyme, BPI, BPI-like and PLUNC proteins, α-Amylase, cystatins,

proline rich proteins (PRPs), saliva mucins, peroxidases, statherin, saliva agglutinin (SAG, gp-

340) and other defense proteins of natural immunity. So, the question is, what happens as a

result of their interactions?

It was found that lysosomes in human salivary secretion interacts with ferulic, gallic,

cinnamic and chlorogenic acids and α-amilase interacts with oleuropein. Additionally, it was

studied that; ferulic and gallic acids makes lysozyme digestion faster, the proteolytic

degradation of the lysozyme derivatives is affected by phenols, lytic activity of lysozyme

derivatives had been reduced. The interaction between chlorogenic acid and lysozyme result

shows that plant phenolic substances (chlorogenic acid) react with proteins, influencing their

physicochemical and in-vitro enzymatic degradation.

It has been inferred that the effect of reaction products on metabolic activities should be

supported with more detailed studies.


159

P12. Is Malnutrition Screening Required for Emergency Service Patients?

Aylin Bayindir Gumus*, Esra Koktas

Ankara University, Faculty of Health Sciences, Department of Nutrition and Dietetic, Ankara,

Turkey

*[email protected]

Background and Objectives: Malnutrition is an important public health problem that leads to

illness and loss of ability in hospitals, care centers and societies. The increasing prevalence of

malnutrition is significantly higher in hospitalized patients. In researches conducted, 20-50%

of patients were reported to be at risk of malnutrition during hospitalization. Aim of the this

review is to emphasize the necessity of screening malnutrition in emergency departments.

Method(s) and Results: The literature about this subject has been reviewed. In the study

conducted by the Clinical Enteral Parenteral Nutrition Association in Turkey; 29139 patients

were evaluated and average of 15% malnutrition risk was detected in hospitalized patients

during the first admission. Many researches have attempted to determine the prevalence of

malnutrition in hospitalized patients but there is very limited researches of condition of patients

presenting to the emergency service. It is absolutely necessary to apply an appropriate screening

test to all patients in the hospital. Because of increased use of health resources, malnourished

patients are reported to have higher treatment costs than do well- nourished patients. However,

unfortunately the nutritional status of the patients presenting to the emergency service is not

evaluated and dietitians are not often assigned to emergency service.

Conclusions (Significance and Impact of the Study): The nutritional status should be

assessed in the emergency departments as well as in all services, especially by the nutritional

support team, nutritional support should be provided during the hospital stay if necessary and

treatment and follow-up should continue after discharge. Thus, concrete measures can be taken

to raise awareness and produce effective policies and the social and economic burden of

malnutrition will diminish.



Keywords: Emergency department, malnourished patients, dietitian


160

P14. Some Properties of UF-Cheese

Sinan Akbal1*, Ozlem Cayır2, Zubeyde Oner2

1Pamukkale University, Acıpayam Vocational School, Food Processing Department

Denizli, Turkey

2 Suleyman Demirel University, Faculty of Engineering, Department of Food Engineering,

Isparta, Turkey

*[email protected]

Background and Objectives: Cheese is a food that must be found on the diet for human health

and development, thanks to many food items such as protein, fat, vitamins and minerals in the

composition. For example, mineral substances and peptide contents in cheese are important in

terms of nutrition. Although minerals are important in many enzyme, hormone etc. activities in

the body, the intake of mineral in large quantities can lead to the occurrence of various diseases.

Peptides found as bioactive components in cheese have many important activities such as

antioxidant, regulation of intestinal flora and antimicrobial. Recently, many companies in the

milk sector have increased the production of these products due to the high demand for UF-

cheese. However, there are very few studies on UF- cheese on the market. The purpose of this

study is to determine the microbiological and chemical properties of the UF-cheeses offered for

sale on the market as well as the detection of peptide contents, which are products of proteolytic

degradation.

Methods: In our study, total mesophilic aerobic bacteria and yeast-mold counts were performed

as microbiological studies in UF-cheeses. In order to examine the quality characteristics; dry

matter, acidity (in terms of % lactic acid and SH), salt, ash, fat and protein content were

determined. Peptide contents of UF-cheese were also determined by RP_HPLC.

Conclusions: When microbiological results are examined; small differences in total bacterial

counts were observed among some samples, whereas no yeast-mold was detected in all of the

samples. Hydrophilic and hydrophobic peptides were identified in all of the UF-cheese and the

hydrophobic peptides that cause bitter taste were found at a significant level.



Keyword : Bioactive peptides , UF-cheese , Human health


161

P17. Prevalence of Anxiety and Depression with Hemodialysis Patients: Systematic

Study

Hasan Caliskan1, Gozde Karabulut2, Ahmet Ergun1*

1 Ankara University Medicine Faculty, Department of Physiology, Ankara, Turkey

2 Hacettepe University, Department of Biology, Ankara, Turkey

[email protected]

Background and Objectives: Anxiety and depression is associated with decreased functioning

and quality of life. This Disorders can put economic burden on. In patients with choronic kidney

Failure (CKF) have high prevalence of anxiety and depression. Different treatments such as

hemodialysis (HD), peritoneal dialysis or non dialysis treatment can be applied for CKF

patients. Hemodialysis is a form of treatment that allows substances such as metabolic residues,

harmful agents. to be removed from bodies. To estimate the prevalence of clinically

significant anxiety and depression in CKF patients with hemodialysis.

Method and Results: 30 Articles (2014-2018, Medline database) were analyzed HD patients

and anxiety/depression prevelance. These investigations include 21 different countries and 5

continents. To assess anxiety and depression: Hospital anxiety and depression scala, The Beck

Anxiety and Depression İnventory, The state trait anxiety inventory, Self rating

anxiety/depression scale, mini international neuropsychiatric interview were conducted in these

studies. The total number of patients in 30 studies is 6597 (Sum of patients number). Anxiety

was present in 39.2% of patients with HD (2588 n). Depression was present in 41.6% of patients

with HD (2749).

Conclusions (Significance and Impact of the Study): In the etiology of anxiety and

depression, biological and external factors play role in. Our results show that anxiety /

depression is comorbid with hemodialysis higly percentage. The reason of comorbidity must

be investigated and support programs and treatments should be developed for HD patients.



Keywords: Anxiety, Depression, Hemodailysis, Chronic Kidney Failure.


162

P18.The Relationship of Type 2 Diabetes Mellitus with Endocrine Disruptors

Gozde Karabulut1, Hasan Caliskan2, Ahmet Ergun2*

1Hacettepe University, Faculty of Science, Department of Biology, Ankara, Turkey

2 Ankara University, Faculty of Medicine, Department of Physiology, Ankara, Turkey

[email protected]

Background and Objectives: The etiology of type 2 diabetes mellitus (T2DM) involves the

induction of insulin resistance along with the disruption of pancreatic β-cell function and the

loss of β-cell mass. Epidemiological studies indicate that the increased presence of endocrine

disrupting chemicals (EDCs) in the environment may also play an important part in the

incidence of metabolic diseases. After binding to cellular receptors and other targets, EDCs

either imitate or block hormonal responses. Many of them act as estrogens in insulin-sensitive

tissues and in β cells, generating a pregnancy-like metabolic state characterized by insulin

resistance and hyperinsulinemia. Some endocrine disrupting chemicals are highly resistant to

degradation and are stored in adipose tissue because of their lipophilic nature. These EDCs are

known as persistent organic pollutants (POPs). The most common POPs are dioxins and

polychlorinated biphenyls (PCBs). Although more experimental work is necessary, evidence

already exists to consider exposure to EDCs as a risk factor in the etiology of type 2 diabetes

mellitus and other diseases related to insulin resistance.

Method and Results: 90 articles were searched about the relationship between T2DM and

EDCs. These research articles included 35% BPA, %37 dioxins and %28 PCBs. They have

demonstrated that exposure to BPA and POPs show insulin resistance and alterations in blood

glucose homeostasis in animal and cellular models.

Conclusions (Significance and Impact of the Study): In the etiology of T2DM, genetic

predisposition and environmental factors have key roles. Among these environmental factors,

nutritional status and inactivity are important; however, exposure to EDCs must now also be

taken into account as serious risk factors for the development of T2DM and other metabolically

related diseases.



Keywords: Endocrine disruptor, Diabetes mellitus, metabolic disease, glucose metabolism


163

P19. The Effect of Glucose, Nicotine Sulfate Administration and 900 MHz GSM-like

Radiofrequency Irradiation on The Embryonic Development of Xenopus laevis

Ayper Boga Pekmezekmek1*, Mustafa Emre2,Osman Demirhan3, Yasar Sertdemir4

1Cukuroava University, Department of Physiology, Adana, Turkey

2Cukurova University, Department of Biophysics, Adana, Turkey

3Cukurova University, Department of Medical Biology, Adana, Turkey

4Cukurova University, Department of Biostatistics and Medical Informatics, Adana, Turkey

*[email protected]

The developmental effects of glucose, GSM-like RF-EMR and Nicotine sulphate on Xenopus

laevis embryos were investigated. After administration alone or combined form of these

parameters, the embryos were observed to determine their possible teratogenic effects. With

irradiation at 900 MHz developmental anomalies were observed in the Xenopus embryos in

association with RF-EMR applications. Combined RF-EMR and nicotine sulphate and alone

nicotine sulphate exposures resulted in abnormalities and death among the Xenopus embryos .

Glucose exposed group’s normal, abnormal and death ratio were about same with control value.

The study results indicated that while, GSM-like RF-EMR (e.g. radiation from cell phones) and

glucose was not as harmful to Xenopus embryos. However, the combined effects of GSM-like

RF-EMR and Nicotine sulphate and glucose on Xenopus embryos were more detrimental effects

than the effect of glucose, RF-EMR or even NS alone.

Keywords: glucose; nicotine sulphate; RF-EMR, embryoteratogenicity, FETAX

https://www.researchgate.net/institution/Cukurova_University/department/Department_of_Physiology


https://www.researchgate.net/institution/Cukurova_University/department/Department_of_Biophysics2


https://www.researchgate.net/institution/Cukurova_University/department/Department_of_Biophysics2


https://www.researchgate.net/institution/Cukurova_University/department/Department_of_Biostatistics_and_Medical_Informatics


164

P20. The Relationship between Vitamin D Status, Muscle Performance and Body

Composition in Turkish National Athletes Performing Jumping Events

Demet Yigit1,2*, Dilek Taskıran1, Isık Bayraktar2

1Ege University School of Medicine, Department of Physiology, Izmir, Turkey

2 Turkish Athletic Federation, Ankara, Turkey

*[email protected]

Background and Objectives: Vitamin D, a vital nutrient, exerts important physiological

effects on bone mineralization, muscle function, cellular growth, immune response and glucose

metabolism. Recently, vitamin D insufficiency and/or deficiency has reached epidemic

proportions and has been linked to several health problems such as low bone mineral density,

muscle weakness, cancer and obesity in adults. The objective of the present study was to

examine the relationship between plasma 25-hydroxyvitamin D (25OH-D), muscle strength,

anthropometric parameters and nutritional profile in young athletes.

Methods and Results: Twenty male and six female athletes (15-25 years) performing jumping

events in Turkish national team were included in the study. Body composition of each

participant was estimated from skinfold thickness using a skinfold caliper. The skinfold

measurements were performed at six sites (chest, abdominal, triceps, biceps, suprailiac, and

subscapular) according to standard protocols. Plasma 25(OH) D levels were detected by using

commercial available ELISA kit according to the manufacturer's instructions. Also, athletes

were completed a detailed questionnaire relating to their lifestyle, nutritional profile and sun

exposure practices. Statistical analysis were performed using SPSS 18.0. A p value ≤ 0.05 was

considered statistically significant. According to our results, the rate of vitamin D insufficiency

and/or deficiency was 66% in females and 45% in males. No significant relationship was found

between the plasma 25(OH) D levels and performance measures. However, there was a

significant negative correlation between the plasma 25(OH) D levels and antropometric

parameters (chest, abdominal, triceps and suprailiac skinfold thickness) and body fat percentage

(p<0.05) in females but not in males.

Conclusions: Overall, these findings indicate a high prevalence of vitamin D insufficiency

and/or deficiency in elite athletes. Furthermore, an inverse correlation between plasma

25(OH)D levels and body fat percentage suggest that athletes with a excess adiposity may be

at higher risk for vitamin D insufficiency.



Keywords: Vitamin D, nutritional status, athletes, muscle strength, vitamin D insufficiency


165

P21. The Evaluation of the Effects of Dietary Ergogenic Supplements on Muscle

Strength and Body Composition in Turkish National Athletes

Demet Yiğit1,2*, Dilek Taşkıran1, Işık Bayraktar2

1Ege University School of Medicine, Department of Physiology, Izmir, Turkey

2 Turkish Athletic Federation, Ankara, Turkey

*[email protected]

Background and Objectives: Several dietary ergogenic supplements that claim to improve

sports performance are used by amateur and professional athletes allover the world. The

objective of the present study was to evaluate the efficacy of some dietary ergogenic aids on

muscle strength and body composition in Turkish national-level athletes performing jumping

events.

Methods and Results: Twenty-six athletes (20 men and 6 women,15-25 years) performing

jumping events in Turkish national team were included in the study. The participants were

accomplished a detailed questionnaire relating to utilization of several nutritional ergogenic

supplements including sport drinks, vitamins, minerals, antioxidants, creatine, L-carnitine, L-

glutamine, carbohydrates, protein and mixtures of amino acids. Body composition of each

participant was assessed by measuring skinfold thickness at six sites (chest, abdominal, triceps,

biceps, thigh, suprailiac, and subscapular) using a skinfold caliper. Muscle performance was

evaluated by several jump tests such as drop jump, vertical jump, squat jump, standing long

jump, and free arm jump. Anaerobic power (watt) was calculated by using Lewis nomogram

for each participant. Statistical analysis were performed using SPSS 18.0. Spearman’s

correlation test was used to analyze the relationship between the dependent and independent

variables. A p value ≤ 0.05 was considered statistically significant. Our results showed a

significant inverse correlation between the creatinine supplementation and biceps, triceps and

thigh skinfolds (p<0.05). In addition, we observed a significant positive correlation between L-

glutamine supplementation and muscle performance including anaerobic power, squat jump,

vertical jump, drop jump and long jump (p<0.05).

Conclusions: The findings of the present study suggested that creatine and L-glutamine

supplementation may have beneficial effects on the body composition and muscle performance

in elite athletes.



Keywords: Dietary ergogenic supplements, athletes, muscle performance, body composition


166

P22. Biogenic Amines in Food

Bilge Bilgin Ficicilar*, Huseyin Genccelep, Nebahat Sule Ustun

Ondokuz Mayis University, Department of Food Engineering, Samsun, Turkey

*[email protected]

Biogenic amines (BA) are produced by decarboxylation of amino acids. BAs are mainly found

in fish from scombroid family, dairy products, fermented food, alcoholic beverages, meat and

meat products. Low intake of BAs is not harmful for human metabolism but higher

concentrations or disabled detoxification system can cause problems. Bas have important

physiological functions in humans, animals and micro-organisms. Levels of biogenic amines in

food matrix is an essential topic for food safety monitoring policies. This review focuses on the

biogenic amine intake by foods and their health related effects.



Keywords: Fish, Biogenic Amines, Adverse effects, Toxic


167

P23. Common Gene Polymorphisms in Antioxidant Enzyme Systems and Its Relation

with the Nutrion

Merve Demirbugen*, Sinan Suzen


Turkey

*[email protected]

Background and Objectives: Oxidative stress occurs as a result of an imbalance between the

accumulation of reactive species and the organism’s ability to neutralize them through

endogenous and exogenous antioxidant[1]. Dietary antioxidants such as vitamin C, vitamin E

play an important role in prevention and reduction of oxidative stress. Endogenous antioxidant

systems including the enzymes catalase (CAT), glutathione peroxidase (GPX), superoxide

dismutase (SOD) and glutathione S-transferase (GST) metabolize reactive species and their by-

products, reducing oxidative stress. However, these enzymes might show individual genetic

variation[2]. The variations of the enzymes may alter their enzymatic antioxidant activity and,

thus, the levels of reactive species, oxidative stress, and risk of chronic disease development.

Method(s) and Results: Thereby with this study, our aim was to investigate the genetic

variations in genes coding SOD, CAT, GST , GPX and the variable enzyme activities, dietary

antioxidant supplemet necessities and its association with the chronic diseases.

Conclusions: On this basis, understanding genetic factors and interactions between diet,

genetic variation in antioxidant enzymes, and oxidative stress (namely nutrigenetics) may

provide a great opportunity to minimize the occurance of the chronic diseases by increasing the

consumption of the antioxidants in diet. In this way, considering different aspects of gene–

nutrient interaction and designing appropriate diet for every specific genotype help to optimize

individual health, diagnosis and nutritional treatment of genome instability.



Keywords: nutrigenetics, oxidative stress, antioxidant enzymes

References:

1. Halliwell, B., Oxidative stress and cancer: have we moved forward? Biochem J, 2007.

401(1): p. 1-11.

2. Da Costa, L.A., et al., Genetic determinants of dietary antioxidant status. Prog Mol Biol

Transl Sci, 2012. 108: p. 179-200.


168

P24. Investigation of Serum Neuropeptide Y Levels in BDNF+/− Mice Fed with High-

Fat Diet

Akin Bodur1, Elif Sahin*, Neslihan Saglam, Imran Ince Akca, Ahmet Alver


*[email protected]

Background and Objectives: Brain-derived neurotrophic factor (BDNF) has important

regulatory roles in the control of appetite and energy metabolism. BDNF heterozygous mice

(BDNF+/−) show a 50% reduction in BDNF expression in the hypothalamus. These mice

consume 47% more food than wild-type (WT) mice, and display obese character. Neuropeptide

Y (NPY) is one of the most potent stimulator of food intake. In rodents, repeated administration

of NPY leads to hyperphagia and obesity. In this study, we aimed to investigate the levels of

NPY in BDNF+/− mice fed with high-fat diet (HFD).

Method (s) and Results: A total of four experimental groups were formed. Each group

consisted of nine male mice. Two groups fed with control diet that contain 10% calories of fat

(One wild-type group (CD-WT) and one heterozygous group CD-BDNF (±)), and two groups

fed with high-fat diet that contain 60% calories of fat (One wild type group (HFD-WT) and one

HFD-BDNF (±) heterozygous group) for four months. Serum levels of NPY were determined

by enzyme-linked immunosorbent assay. NPY levels were not significantly different between

all groups according to Friedman’s two way ANOVA test (p >0.05).

Conclusions (Significance and Impact of the Study): Increased NPY levels was observed in

HFD fed BDNF + / - mice compared to HFD fed WT mice, but the difference was not

statistically significant. Serum NPY levels of BDNF +/- mice may not affected by HFD.



Keywords: [BDNF+/−, High-Fat Diet, Neuropeptide Y, Obesity]


169

P25. Serum Ghrelin Levels of BDNF Heterozygous Mice Were Increased by High-Fat

Diet

Imran Ince Akca, Neslihan Saglam*, Elif Sahin, Akin Bodur, Ahmet Alver

Karadeniz Technical University, Department of Medical Biochemistry, Turkey

*[email protected]

Background and Objectives: Brain-Derived Neurotrophic Factor (BDNF) is a neurotrophic

factor that has an important role on the control of body weight, nutrient intake, and energy

metabolism. BDNF heterozygous (BDNF (+/-)) mice display hyperphagia and severe obesity.

Ghrelin is the orexigenic peptide that produced in the periphery, and its plasma level shows

remarkable changes in pre/postprandial states. Besides, ghrelin is considered a pivotal signal to

the brain to stimulate feeding behavior and appetite. In this study, we aimed to investigate the

serum ghrelin levels of high fat diet (HFD)-fed BDNF (+/-) mice.

Method(s) and Results: A total of four experimental groups were formed. Each group

consisted of nine male mice. Two groups fed with control diet that contain 10% calories of fat

(One wild-type group (CD-WT) and one heterozygous group CD-BDNF (+/-)), and two groups

fed with high-fat diet that contain 60% calories of fat (One wild type group (HFD-WT) and one

heterozygous group (HFD-BDNF (+/-)) for four months. Serum ghrelin levels were determined

by enzyme-linked immunosorbent assay. Ghrelin levels were significantly increased in HFD-

fed BDNF (+/-) mice compared with HFD-fed WT mice, according to Friedman’s two way

ANOVA test ( p<0.05).

Conclusions (Significance and Impact of the Study): Serum ghrelin levels of BDNF (+/-)

mice were affected by HFD. This study was demonstrated that increased eating behavior was

observed in HFD-fed BDNF (+/-) mice according to serum ghrelin levels of them.



Keywords: [BDNF (+/−) mice, High-Fat Diet, Ghrelin, Obesity]


170

P26. The Effect of Black Cumin and Peanut Oil on

Some Emulsion Characteristics of Beef and Chicken Meat

Merve Karakas*, Mustafa Karakaya, Ali Samet Babaoglu, Kubra Unal

Selcuk University Faculty of Agriculture, Deparment of Food Engineering, Konya, Turkey

*[email protected]

Background and Objectives: Black cumin and peanut oil have antimicrobial, anticancer,

antiinflammatory, antidiabetic, antiradical properties. These oils are very rich in unsaturated

fatty acids. The majority of fatty acids are linoleic acid. Other unsaturated fatty acids are oleic,

arachidonic and eicosanoic acid. The general characteristic of unsaturated fatty acids are that

they increase the level of good cholesterol and decrease the level of bad cholesterol. In our

study, it is aimed to produce healthier and more quality products by using black cumin and

peanut oil in meat emulsions.

Method(s) and Results: In this study, beef and chicken meat emulsions were prepared with

different oils (black cumin seed and peanut oil) and compared with emulsions prepared with

corn oil (control group). pH value, color parameters (L*, a* and b*), emulsion capacity (EC)

and emulsion stability (ES) of samples were determined. Black cumin and peanut oil increased

the emulsion capacity compared to control group but these oils decreased the stability of

emulsions (p<0.01). Emulsions prepared with black cumin oil had the highest EC values. pH

values of emulsion were ranged from 6.50 to 7.40 and these oils also decreased the pH values

of emulsions. Meat (beef and chicken) and oil types significantly affected the color parameters

of emulsions (p<0.01).

Conclusions (Significance and Impact of the Study): As a consequence, the more stable and

healthier emulsions can be obtained by using black cumin oil or peanut oil with corn oil in

mixture instead of using these oils as alone.

Keywords: Black cumin oil, emulsions, meat, peanut oil


171

P27. The Importance of Pineapple Juice on Tenderization Chicken Meat

Pinar Kadioglu*, Mustafa Karakaya, Kubra Unal, Ali Samet Babaoglu

Selcuk University, Faculty of Agriculture, Department of Food Engineering, 42050, Konya,

Turkey

*[email protected]

Background and Objectives: Nowadays, malnutrition of the community, the lack of proper

nutrition among alternative foods causes many diseases such as heart disease, diabetes, cancer.

People need to be healthy, able to maintain vital activities and consume the nutrients needed

for body development in a balanced and adequate amount. Animal-derived proteins with

balanced amino acids and high digestibility are more valuable than other protein sources.

Meat proteins found in chicken have high biological value and are very important because

almost all of these proteins are converted into body proteins. Moreover, it has an important role

in a healthy diet as it contains less fatty acid and low calories than red meat.

Tenderness is one of the most important features of chicken meat. Physical and chemical

tenderness methods have been used in meat and meat products. Electrical stimulation, high

pressure applications are exemplified to physical methods and treatment with organic acid,

enzymatic applications, and marination are chemical methods. Different fruit juices have been

used for the marinating of meat. Pineapple juice contains the enzyme bromelain which

contributes to the breakdown of proteins. The pH level of pineapple juice is quite acidic. The

use of meat tenderness also limits the development of microorganisms. It is also known that

pineapple juice containing the bromelin enzyme contributes to the healing of diseases caused

by viruses such as HIV/AIDS.

Conclusions (Significance and Impact of the Study): Pineapple is a suitable fruit for

marinating thanks to its proteolytic enzymes. Some vitamins and minerals containing pineapple

juice is important for health and it is recommended to use it in chicken meat tenderness.

Keywords: Chicken meat, meat tenderness, pineapple juice


172

P29. Determination of Some Quality Parameters of Commercial Important Sun-Drıed

Fruits Produced in Turkey

Levent Sen

Giresun University, Faculty of Engineering, Department of Food Engineering, Turkey

*[email protected]

Background and Objectives: Drying is one of the oldest methods among food preservation

methods. It is still used widely to preserve foods for both home consumption and for industrial

applications for trading. Dried fruits are one of the most popular products around the world.

Besides the important nutritional values of dried fruits and vegetables, they are important export

markers in terms of producer countries, increasing the economic value of these products.

However, quality problems in sun-dried fruits should not only be considered as an economic

problem in terms of producer countries, but also as a risk factor as human health. Turkey is one

of the most producers of dried fruits such as raisins, dried figs and dried apricots. In this study,

chemical and microbiological quality of some dried fruits was determined in terms of consumer

health.

Method(s) and Results: 5 dried raisin samples belonged to Razaki, Öküzgözü, Antep sarısı,

Sultani and Banazı karası (n=5), 5 dried figs belong to Sarılop variety from Aydın and Ödemiş

and 5 dried apricot samples (2 of dried as naturally, 3 of dried with sulphure dioxide) belonged

to Hacıhaliloğlu variety from Malatya were taken and some chemical parameters such as pH,

titratable acidity, brix, total phenolic content, Hydroxy methyl furfural (HMF) and

microbiological quality parameters as mold and yeast counts were determined.

Conclusions (Significance and Impact of the Study): According to the search results, none

of the raisin, dried fig and apricot samples exceed the microbiological limits for dried fruits.

Mean brix values of the samples were determined as 83.13 ±0.976 for raisins, 76.59 ±2.94 for

dried apricots and 75.35 ±1.48 for dried figs. All of dried fruit samples contained HMF ranging

from 2.76 to 78.15 mg/kg and it was found that mean HMF content of dried fig samples (46.76

mg/kg) were higher than raisin (10.56 mg/kg) and dried apricots (9.01 mg/kg). Dried raisin

varieties exhibited highest total phenolic content results in comparison to dried figs and apricot

samples. Search results showed that HMF can be found at sun-dried products and this

phenomenon should be taken into account for sun-drying operations by the producers.



Keywords: Sun-drying, Raisins, Dried apricots, Dried figs, HMF, Quality parameters


173

174

P30. Determining Differences in Diet and Healthy Nutrition Perspectives on Adult

Female and Male Individuals

Cansu Arslan1*, Irem Olcay Ustun2

1Baskent University, Faculty of Health Sciences, Nutrition and Dietetics Department, Ankara,

Turkey

2 Baskent University Faculty of Health Sciences, Nutrition and Dietetics Department, Ankara,

Turkey

*[email protected]

Background and Objectives: It is planned to identify and compare the divergence of dietary

and healthy nutrition among adult male and female subjects aged between18-65.

Method(s) and Results: As a result of BMI measurements; among men 4% weak, 24%

normal, 58% mildly obese, 12% obese and 2% obese whereas for women 16.1% weak, 66.1%

are normal, 14.3% are slightly obese and 3.6% are obese. The number of people who do not

apply any diet is 67.9% for women and 78% for men. The most preferred places outdoors are

the kebab / meat restaurants for 62% men and 39.3% pizza / hamburger / pita for women. The

most common consumption of red meat is in males. Most of the adults consume eggs, but men

are consumed white portion of eggs 4% more than females. While men consume 62% white

bread, women consume 64.3% whole wheat / oat / rye bread.

Conclusions: Today, with the increasing awareness of healthy living and nutrition individuals

give more importance to their diet. For this reason, both men and women are not trying to

change their way of life. The main characteristics affecting food and beverage choices are

gender, age, physical characteristics and disease status. Adequate and balanced nutrition for the

prevention of obesity and for the maintenance of optimal health, which cause many health

problems, must be done by experts in this field.



Keywords: nutrition difference gender


175

P31. The Role of Vitamin D in Type 1 & Type 2 Diabetes

Naile Merve Guven*, Basak Ozlem Perk, Benay Can Eke


Turkey

*[email protected]

Vitamin D has been reported to have a variety of non-skeletal actions, including on glucose

metabolism. Although type 1 diabetes (T1D) and type 2 diabetes (T2D) have different

etiologies, the lack of vitamin D in both types of diabetes is considered to play a pathogenic

role. Evidence from animal and human studies suggests that vitamin D may be important in

modifying the T2D risk. Vitamin D has direct and indirect effects on various mechanisms

related to the pathophysiology of T2D. Directly because pancreatic beta-cell function can be

influenced by the presence of specific vitamin D receptors in beta cells, and indirectly because

the absorption of calcium, which regulates insulin secretion from pancreatic beta cells, is

dependent on vitamin D. It is thought that vitamin D may play a role in stimulating glucose

transport and preventing systemic inflammation associated with insulin resistance. The

receptors for this vitamin can be found in different cells of the immune system, such as

lymphocytes, monocytes, macrophages and dendritic cells. Vitamin D cause an increase in

innate immunity associated with the regulation of the acquired immunity. For this reason,

vitamin D deficiency may be a risk factor the onset of some autoimmune disease such as T1D.

A meta-analysis study showed a significant difference in vitamin D levels between T1D patients

and control group, suggesting that vitamin D is a protective effect against the development of

T1D.

Keywords: Type 1 diabetes, type 2 diabetes, vitamin D


176

P32. Folic Acid and Alzheimer’s disease

Basak Ozlem Perk*, Naile Merve Guven, Benay Can Eke


Turkey

*[email protected]

Alzheimer’s disease (AD) which is a neurodegenerative disorder is the most common type of

dementia in the elderly. AD is characterized by progressive mental loss, behavioral, functional,

social life and learning retardation. It is very important to understand the etiology and pathology

of the disease because not only the patient's relatives but also the financial and psychological

burden of the whole country. Many factors such as epigenetics, brain protein accumulation,

neuroinflammation are thought to play important role, although the underlying cause of the

neurodegenerative process is unfortunately not fully understood. Currently there is no effective

treatment for AD and the agents used only slow the progression of the disease. Many clinicians

suggest that AD patients who take folate and vitamin B12 supplements to improve cognitive

function, but their effectiveness is controversial. It has also been suggested that regular folic

acid intake reduces serum homocysteine which is an amino asid levels are thought to contribute

towards AD. Furthermore some reports indicate that folic acid reduce inflammation in the brain

that may contribute to the AD. In recent years it has been shown that low folate levels cause

inflammation by disrupting the absorption of vitamin B12. The relationship between folate and

AD has not been fully elucidated in short studies. For this reasons, studies must be done taking

into account other variables such as environmental conditions and individual factors which may

affect the results for fully elucidate the relationship between folate intake and AD.

Keywords: Folic acid, neurodegenerative, Alzheimer’s disease


177

P33. A Review on Ziziphus jujuba Fruit (jujube): Antioxidant Activity and Health

Effects

Aysun Yucetepe1*, Ayhan Duran1, Beraat Ozcelik2

1Aksaray University, Faculty of Engineering, Department of Food Engineering, Aksaray,

Turkey

2Istanbul Technical University, Faculty of Chemical and Metallurgical Engineering,

Department of Food Engineering, Maslak, Istanbul, Turkey

*[email protected]

Background and Objectives: The aim of the present review is to give information including

the most recent scientific findings on antioxidant property and health benefits and therapeutic

impacts of Ziziphus jujuba.

Method (s) and Results: Ziziphus jujuba, a fruit of the Rhamnaceae family, is widely

cultivated in South and East Asia and it is distributed in Europe and America as well. Even, it

has been grown at the highest level with 90% of the total in China. Jujube as a fruit with

delicious taste has been consumed mostly fresh, however it may be dried or added into some

foods such as bread, cakes, compotes and candy. On the other hand, jujube has been used in

traditional medicines for the treatment of some diseases such as antidiabetes, sedative,

bronchitis, and antidiarrhea by local populations, because it has high nutritious value.

Conclusions (Significance and Impact of the Study): It has been shown that Ziziphus jujuba

exhibits numerous health-promoting effects including antioxidant, antiobesity, anti-

inflammation, anticancer, antimicrobial and antiviral and gastrointestinal protective properties

properties, due to its bioactive compounds including alkaloids, flavonoids, terpenoids, phenolic

acids, α-tocopherol, β-carotene, polysaccharides, and vitamins. Therefore, it may be considered

as a functional food.



Keywords: Ziziphus jujuba, antioxidant activity, phenolics, jujube.


178

P34. Functional Properties and Health Effects of Herbal Teas

Aysun Yucetepe1*, Umit Altuntas2, Beraat Ozcelik2

1Aksaray University, Faculty of Engineering, Department of Food Engineering, Aksaray,

Turkey

2Istanbul Technical University, Faculty of Chemical and Metallurgical Engineering,

Department of Food Engineering, Maslak, Istanbul, Turkey

*[email protected]

Background and Objectives: Tea is one of the most widely consumed beverages in the world

and herbal teas constitute an important part of functional beverages. The objective of this study

was to review the functional properties and health effects of herbal teas widely consumed in

Turkey.

Method(s) and Results: Herbal teas are being prepared via infusion or a decoction from the

valuable parts of plants and herbs such as flowers, leafs and roots. Herbal teas including various

beneficial phytochemicals reduce the risk of some chronic diseases such as allergy, insomnia,

depression, anxiety, hypertension, gastrointestinal diseases and cancer. Moreover, there have

been extensive researches about their bioactive effects such as antioxidant, anticarcinogenic,

antibacterial, antitumor, antivirus and anti-inflamatuar, etc. According to the results of previous

studies carried out on herbal beverages, the nutritional and medicinal properties of these teas

may be related to phytochemicals in found their structure. Therfore, using herbal teas has

presented as an alternative medicine since ancient times and their popularity have been

increasing in western countries and our country in recent years.

Conclusions (Significance and Impact of the Study): Many studies showed that consumption

of herbal teas has positive effects on human health. As a result of consumer interest on the

benefical health effects of these teas, there are numerous different herbal teas marketed in health

food stores.



Keywords: Herbal tea, antioxidant activity, functional beverage.


179

P35. High-carbohydrate Diet-induced Insulin Resistance Causes Apoptosis at Rats’

Cortical Neurons

Sule Kızıl1*, Pınar Bayram2*, Hilal Nakkas3, Deniz Billur4, Ayşegul Durak5, Yusuf Olgar5,

Belma Turan5, Belgin Can4

1 Lokman Hekim University, Department of Histology and Embryology, Ankara, Turkey

2 Kafkas University, Department of Histology and Embryology, Kars, Turkey 3 Yildirim Beyazit University, Department of Histology and Embryology, Ankara, Turkey

4 Ankara University, Department of Histology and Embryology, Ankara, Turkey 5 Ankara University, Department of Biophysics, Ankara, Turkey

*[email protected]

Background & Objectives: The high-sucrose content of diet causes increment of basal insulin

levels and glucose-stimulated insulin release. Increased insulin release causes insulin resistance

(IR). In the brain, as an insulin-sensitive organ, insulin plays important roles at the neuronal

development and growth and cognitive processes. It is known that high-sucrose diet-induced

IR triggers endoplasmic reticulum stress and causes neuronal apoptosis. Therefore, in this

study, we aimed to investigate neuronal apoptosis of rats’ with high-carbohydrate diet-induced

IR and the effects of exogenous insulin on neuronal apoptosis.

Methods and Results: In this study, 30 adult male two-month-old Wistar rats were used in 3

groups (n=10 per group). While rats in the control group were fed with standard rat diet and tap

water, the groups of IR and IR+Insulin were fed with standard tap water containing 32% sucrose

in addition to the standard rat diet for 20 weeks. At the end of this period, the formation of IR

was confirmed with homeostasis model assessment of insulin resistance. Once the formation of

the IR was confirmed, subcutaneous insulin was administered to the IR+Insulin group animals

at a dose of 3 IU/day for 15 days. At the end of this period, the animals were sacrificed and

their brains removed. To detect apoptosis Caspase 3 primary antibody and TUNEL assays

applied to brain sections and the data obtained with the results of analyzes were statistically

evaluated. When compared with the control group, the increase in Caspase 3 protein

expressions and TUNEL reactivity in the experimental groups were found to be statistically

significant.

Conclusions: The results of this study provide that there is a relationship between insulin

resistance and apoptosis and insulin reduces neuronal apoptosis.

Conflict of interest disclosure: There is no conflict of interest in terms of scientific, financial

and personal.

Keywords: apoptosis, high-sucrose diet, insulin resistance


180

P36. Anti Obesity and Anti Diabetic Effects of Species Widely Used in Turkish Culinary

Fatma Sahmurat1*, Serpil Yalım Kaya2

1 Aksaray University, Faculty of Engineering, Department of Food Engineering, Aksaray,

Turkey

2 Mersin University, Department of Gastronomy and Culinary Arts, Mersin, Turkey

*[email protected]

Obesity is a medical disorder leading many other health problems especially diabetes, heart and

cardiovascular diseases, and hypertension. As a result of modernization it became a real threat

for people’s health. Pharmacotherapy and dieting are two major approaches used for prevention

and controlling of weight and diabet. Recent years, phytotherapy and more natural alternatives

are getting attention for disease prevention and treatment. Also, people’s awareness about the

relation of their health and diet regimen has been increasing day by day and changes consumer

demand from the food industry. They expect to fulfill their appetit while getting all nutrients

their body needs without any effort and time spending. That’s why researches for developing

new functional food products, food supplements and nutraceuticals intensified lately. One

group of the products studied mostly is spices, which are condiments of plant origin using for

improving the taste and flavour of foods, in the matter of alternative natural food preservatives

and additives since they contain many components which have beneficial health effects besides

antimicrobial and antioxidant activity. In this review intented the investigation of anti-obesity

and anti-diabetic properties of commonly used spices in Turkish culinary, sumac (Rhus

coriaria), turmeric (Curcuma longa), cumin seeds (Cuminum cyminum), ginger (Zingiber

officinale), mustard (Brassica nigra), oregano (Origanum vulgare), thyme (Thymus vulgaris),

cinnamon (Cinnamomum zeylanicum), and cloves ( Syzygium aromaticum) have been included.

Keywords: anti-obesity, anti-diabetic, spices, health benefits


181

P37. Which Types of Genes are Activated in Thyroid Gland of Postnatal Male Rats

Following Acrylamide Treatment?

Sedat Kacar, Rifat Ertekin*, Varol Sahinturk



*[email protected]

Background and Objectives: The Acrylamide is a toxic chemical, the toxicity of which was

proven on several organs. One of those organs is the thyroid, the function of which was altered

by acrylamide. Also, acrylamide is reported to increase the risk of thyroid cancer according to

the animal studies. In this study, we attempted to analyze the expression database of the

acrylamide-treated thyroid to associate it with other functional gene sets.

Method(s) and Results: The expression profiles of “GSE62026” from Gene Expression

Omnibus were extracted. Summarily, the Wistar rats were exposed to 3 mg/kg acrylamide from

prenatal 6th day to postnatal 35th day. Then the expression profile of their thyroid glands was

analyzed. Among several data, we examined the expression profiles of acrylamide-treated and

untreated male rats. A new gene set was constructed by determining up-regulated and down-

regulated genes following acrylamide exposure. This gene set was employed to make a gene

set enrichment analysis. As result of the analysis, 11 out of 22 genes were related to single

organism localization. Also, another 11 out of 22 genes were related to single organism

transport, and 6 of those genes were the responsible for regulation of vesicle-mediated transport.

Conclusions: Acrylamide is a chemical having a broad toxic relevance, and its mechanism of

action should be elucidated. In this experiment, it was suggested that acrylamide treatment

could induce transport-associated proteins in the thyroid of young rats.



Keywords: Acrylamide, Bioinformatics, Thyroid


182

P38. The Alteration of Glomerular Volume in Kidneys of Streptozotocin-Induced

Diabetic Rats

Rifat Ertekin*, Ezgi Bektur, Sedat Kacar, Varol Sahinturk



*[email protected]

Background and Objectives Diabetes is a disease in which either pancreas cannot produce

sufficient amount of insulin hormone or insulin hormone cannot be efficiently utilized. It

influences the life quality by causing severe acute and chronic complications in several organs.

The kidney is one of those organs, the function of which is adversely affected. The current study

attempts to show whether diabetes leads to glomerular contraction in rats.

Method (s) and Results: In this experiment, eight-week-old, fourteen Sprague Dawley rats

were randomly allotted to two groups (n=7). Rats in the diabetes group were intraperitoneally

injected with 55 mg/kg streptozotocin dissolved in 0.1 M citrate buffer. At the end of 72 hours,

the rats having blood glucose levels greater than 300 mg/dL were considered as diabetes.

Control group is solely intraperitoneally administered with the same volume of citrate buffer

used in diabetes group. The rats were euthanized one day after it was ensured that the animals

were diabetic. Then, the kidneys were excised and stained with hematoxylin-eosin following

tissue processing. Finally, the renal glomeruli volumes of the groups were measured at 20X

magnification and compared. The glomerulus volumes of diabetes group were significantly

smaller than the control group (p<0.01).

Conclusions: Herein, we investigated how glomerulus volumes changed in diabetes and

concluded that diabetes caused glomerulus contraction.



Keywords: Diabetes, streptozotocin, glomerulus, rat.


183

P41. Fundamentals of Food Safety: Traceability

Omer Faruk Karabulut*, Derya Dikmen

Hacettepe University, Faculty of Health Sciences, Department of Nutrition and Dietetics,

Ankara, Turkey

*[email protected]

Recently, processed food become a necessity rather than a matter of choice. Food safety is the

major component of food quality factor. Both the food industry and the competent authorities

are obliged to track and verify the food and raw materials used in food manufacturing to meet

the legislation, food safety and food quality requirements. In recent years, traceability has been

recognized as a fundamental food safety and food quality tool. The traceability system defined

as the documented identity of transactions leading to the production and sale of a product. The

traceability system must be efficient, the necessary information should be gathered correctly

and it must be ensured that this information can be reused quickly and correctly. Traceability is

defined as a method of providing safer food sources and linking producers and consumers.

Increasing consumers demand for the healthy foods can be provided by a well-designed

traceability system.

The level of traceability will help to implement an effective traceability system related to the

supplier and consumers. There are various types of food traceability (traditional, genetic and

geographical) depending on how traceability is obtained and what information is worrisome.

With today's logistics networks becoming increasingly complex, traceability systems need to

keep pace with these developments. The growing demand for food safety and the growing

demand for food characterized by a certain identity (GMO, organic, religious restriction etc.)

has led to increasingly increasing traceability systems. Traceability, is an important element to

control of production and distribution but can not be an only tool to change the quality and

safety of food products. As a result the traceability system can lead to significant improvements

in the entire supply chain when combined with other tools (HACCP, production planning,

logistics).



Keywords: Traceability, Food Safety,


184

P43. The Relationship between the Different Genetic Polymorphisms and

Methylphenidate Induced Adverse Drug Reactions in Attention Deficit Hyperactivity

Disorder Patients

Merve Demirbugen*, Sinan Suzen


Turkey

*[email protected]

Background and Objectives: Attention-deficit/hyperactivity disorder (ADHD) is one of the

most common neurodevelopmental disorder, with worldwide prevalence of 5-7% in in children

and adolescent s[1]. Methylphenidate (MPH) is the first-line treatment which is commonly

prescribed in the management of ADHD symptoms. However, despite their advantages there is

also adverse drug reactions [2]. Commonly reported ADRs are: appetite reduction, buccal-

lingual movements, diastolic blood pressure, emotionality, irritability, picking, social

withdrawal, somatic complaints, tics, sadness and vegetative symptoms [3]. These ADRs are

one of the primary reasons why ADHD patients discontinue treatment with MPH. Genetic

variations among patients treated with MPHs are strong determinants of intolerance and poor

compliance.

Method(s) and Results: The objective of this study was to review studies reporting ADRs

from MPH use in ADHD patients and possible associations with candidate genes and their

polymorphism. The genetic variations in genes coding carboxylesterase 1 gene (CES1),

adrenergic α2A-receptor gene (ADRA2A), dopamine transporter gene (DAT1/SLC6A3),

norepinephrine transporter gene (SLC6A2), dopamine receptor D4 gene (DRD4), and serotonin

transporter gene (5-HTT/SLC6A4), synaptosomal-associated protein 25 kDa gene (SNAP-25),

and catechol-O-methyltransferase gene (COMT) and their association with the occurance of

MPH dependent ADRs will be evaluated.

Conclusions (Significance and Impact of the Study): ADHD, is the most prevalent

neurobehavioral disorder affect negatively everydaylife of the patients. Therfore, the treatment

with a stimulant medication such as MPH is crucial in the management of the symptoms.

However, experiencing undesirable ADRs, may cause early treatment discontunation and poor

compliance. On this basis, pharmacogenetic studies may elucidate the possible associations

between specific genes and occurrence of MPH dependent ADRs. Having knowledge about the

genetic basis of the ADRs, would be helpful to provide a safer treatment of ADHD and improve

medication adherence.


185



Keywords: Attention-deficit/hyperactivity disorder, Methylphenidate, pharmacogenetics,

1. Polanczyk, G., et al., The worldwide prevalence of ADHD: a systematic review and

metaregression analysis. Am J Psychiatry, 2007. 164(6): p. 942-8.

2. Polanczyk, G., et al., Pharmacogenetic approach for a better drug treatment in children.

Curr Pharm Des, 2010. 16(22): p. 2462-73.

3. Feldman, H.M. and M.I. Reiff, Clinical practice. Attention deficit-hyperactivity

disorder in children and adolescents. N Engl J Med, 2014. 370(9): p. 838-46.

186

P44. A Comparative Study on Phenolic Content and Antioxidant Potential of Cornelian

Cherry (Cornus mas.) Fruit Grown in Corum

Nihal Guzel1, Burak Acar*, Cansu Erol, Tulay Cakmakci, Seymanur Bozkurt, Yonca Ozdemir


*[email protected]

Background and Objectives: The aim of this study was to determine the total pehenolic

content, anthocyanin content, flavonoids and antioxidant potential of wild cornelian cherry

grown in Çorum and to compare these properties to literature.

Methods and Results: Total phenolic content, total anthocyanin content, flavonoids and

antioxidant activity of Cornelian cherry (Cornus mas.) samples obtained from 12 different

location in Çorum were measured spectrophotometrically. Total phenolics were measured

Folin-Ciocalteu method and gallic acid (GA) was used as a standard. Total anthocyanins were

measured pH differential and expressed as cyaniding-3-glucoside (CgE). Antioxidant activity

were determined 2,2’-azino-bis(3-ethybenzothiazoline)-6-sulfphonate (ABTS) assay. Total

flavonoids were expressed as catechin equivalents (CE). The total phenolic, anthocyanin and

flavonoid contents in samples ranged from 3569.3 to 2765.4 mg GAE per 100g dry weight (dw)

basis, from 92.1 to 223.5 mg CgE per 100g dw, from 177.7 to 361.7 mg CE per 100g dw

respectively. The highest antioxidant activity was measured 34.6 mmol Trolox equivalent

antioxidant capacity per 100g dw.

Conclusions (Significance and Impact of the Study): The study showed that cornelian cherry

naturally grown in Corum province was good source of antioxidants and have a good potaential

for further fito-medicinal research.



Keywords: cornelian cherry, antioxidant activity, phenolics


187

P45. Evaluation of Some Physicochemical Properties of Cornelian Cherry (Cornus mas.)

and Hawthorn (Crataegus spp.) Fruit Grown in Corum

Nihal Guzel*, K. Savas Bahceci


*[email protected]

Background and Objectives: The aim of this study was to evaluate some physicochemical

properties of wild cornelian cherry and hawthorn fruits naturally grown in Çorum region.

Methods and Results: Cornelian cherry samples were obtained from 12 different location and

hawthorn samples obtained from 7 different location in Corum province. Samples were

analysed for several parameters. The length and width of the fruits were measured by using

vernier caliper. The ratio of flesh and seed was calculated using formula (fruit weight-seed

weight/ seed weight). Color values of fruit samples were characterized by using the CIE L*, a*,

b* parameters. Dry matter was determined by AOAC, 2000 method. pH was measured by pH

meter and free acidity was measured potentiometrically. Soluble solid contens (SSC) were

determined by digital refractometer. Average dry matter, flesh/seed ratio, SSC, free acidity

values of hawthorn samples ranged between; 20.7 and 27.7 %, 3.26 and 7.92, 12.6 and 17.6%,

0.91 and 1.44 %, respectively. pH mean values obtained from hawthorn and cornelian cherry

were 3.79000.0459 and 3.54160.0082, respectively. Average dry matter, flesh/seed ratio,

SSC, free acidity values of cornelian cherry samples ranged between; 14.49 and 27.32 %, 3.41

and 5.97, 12.59 and 23.08%, 2.82 and 4.60%, respectively. High variability existed among the

samples, regarding their CIE color parameter.

Conclusions: The study show that physicochemical parameters of cornelian cherry and

hawthorn fruits naturally grown in Çorum province. This result demonstrated that wild fruit in

Çorum have a good breeding material.



Keywords: cornelian cherry, hawthorn, physicochemical parameters.

Acknowledgement: The authors would like to thank Hitit University Scientific Researches

Unit (Project no MUH19003.17.001) for financial support.


188

P46. Ultrasound-assisted Extraction and Evaluation of Bioactive Compounds in

Hawthorn (Crataegus spp.) Fruit Grown in Corum

Nihal Guzel*, E. Ezgi Dursun, Kader Gorentas, Merve Elmaci, Neslihan Kuzkaya,

Tugce Bulut


*[email protected]

Background and Objectives: The hawthorn fruits have been used in food and medicine for

centruies. The objective of this study was to evaluate the total pehenolic content, flavonoids

and antioxidant potential of wild hawthorn grown in Çorum, and to compare this properties

with literature.

Methods and Results: The extraction of bioactive compounds was conducted in ultrasound

bath, with fixed frequency (37 kHz), power (100 W), and temperature (60 C). Antioxidant

activities and phenolic content were determined spectrophotometrically by ABTS+ and Folin-

Ciocalteu methods, respectively. The total flavonoid content was measured using aluminum

chloride colorimetric method. The total phenolic and flavonoid contents in samples ranged from

511.2 to 1677.8 mg GAE per 100g dry weight (dw) basis, from 252.3 to 904.6 mg CE per 100g

dw respectively. The highest antioxidant activity was measured 85.43 mM TE per 100g dw.

Conclusions (Significance and Impact of the Study): The main finding of this study was that

hawthorn fruit naturally grown in Çorum, could be considered as good source of bioactive

compounds.



Keywords: hawthorn, antioxidant activity, phenolics, ultrasound-assisted extraction


189

P50. The Effect of Environmental Endocrine Disruptor Bisphenol A on Histological

Structure in the Kidney of Male Rats

Saadet Ozen Akarca Dizakar1*, Suna Omeroglu1, Mustafa Kavutcu2, Tuncay Veysel Peker3,

Neslihan Coskun Akcay4, İsmail Turkoglu1, Meric Arda Esmekaya5

1 Gazi University, Faculty of Medicine, Department of Histology and Embryology, Ankara,

Turkey 2 Gazi University, Faculty of Medicine, Department of Medical Biochemistry, Ankara, Turkey

3 Gazi University, Faculty of Medicine, Department of Anatomy, Ankara, Turkey

4 Hacettepe University, Faculty of Medicine, Department of Obstetrics and Gynecology,

Ankara, Turkey 5 Gazi University, Faculty of Medicine, Department of Biophysics, Ankara, Turkey

*[email protected]

Background and Objectives: Bisphenol A (BPA) (2,2-bis(4-hydroxyphenyl) propane) is an

industrial chemical and an environmental endocrine disruptors with structural similarity with

phenols found in polycarbonate containers that come into contact with food and beverage such

as such as water bottles and some metal-based food and beverage cans. Recently, researchers

have shown an increased interested in safety of plastics in the food industry. There is a lot of

controversy about scientific evidence for potential health risks of bisphenol A (BPA), a

common chemical in food packaging. This study aimed to determine the effects of daily oral

administration of BPA on the kidney of male rats.

Method(s) and Results: Twelve pubertal male Sprague Dawley rats were divided into two

groups, (n=6) per group. Group I was used as a control, Group II was orally treated daily with

(25 mg/bw/day) BPA. After 8 weeks kidney tissue was removed and analyzed by using

histochemical (haematoxylin and eosin (H&E) for morphological parameters and also stained

with Masson’s trichrome for renal fibrosis evaluation) procedure. The kidneys of the control

groups rat had normal histological structure and there was also no evidence of fibrosis in the

control group.

Histopathological studies revealed degeneration of the tubules, fibrosis, vascular congestion

and disorganization of glomerulus in the kidney of BPA-treated rat. Staining of kidney with

Masson's Trichrome displayed dense blue stained of collagen fibers in the interstitium around

the renal tubules and in the Bowman’s capsule of renal corpuscles in BPA treated kidney.


190

Conclusions: BPA is cytotoxic and has various adverse effects on endocrine, reproductive and

nervous systems. In our study, we examined that BPA exposure from consumer products,

including food and beverage contact materials may cause nephrotoxicity in rat.



Keywords: BPA, food packaging, kidney, histology

191

P51. The Consumption of Food with High Content of Gluten and Its Relation to Health:

A Pilot Study

Emine Kocyigit*, Gulcin Sagdıcoglu Celep

Gazi University, Deparment of Nutrition and Dietetics, Ankara, Turkey

*[email protected]

Background and Objectives: In recent years, consumption of high gluten containing foods

and their health risks have became one of the main subject of discussions. Although

individuals do not have a disease associated with gluten, they intend to consume gluten free

diets to reduce gastrointestinal symptoms, to lose weight or to feel healthier. Therefore, this

study is conducted to assess the relation between consumption of high gluten containing foods

such as bread, pasta and cereals with general the health.

Method (s) and Results: The mean age of 25,3±7,03 years, the mean BMI of 22,1±3,12 kg/m2

with 50 nutrition and dietetic students were included in this study. The questionnaire used to

collect data consisted of general characteristics of individuals, anthropometric measurements

and body compositions, International Physical Activity Questionnaire Short Form, General

Health Inventory (SF-12), and 24h diet record. Physical and mental health scores of SF-12 were

calculated. When calculating the high gluten containing cereal consumption of individuals, the

data were determined by subtracting the non-gluten cereals (rice, corn, and potatoes) from total

consumption. While there was no significant correlation between physical health score and

consumption of food groups, there was a positive correlation between consumption of dairy

products and mental health score and a negative correlation between sugar consumption and fat

consumption (p<0,05). The physical health score was found to increase as the total activity

duration of individuals increased (p<0,05).

Conclusions (Significance and Impact of the Study): It will be beneficial to conduct more

comprehensive studies in order to determine the role of gluten consumption on general health.



Keywords: gluten, health, physical activity, nutrition


192

P52. Changes in Anthocyanins and Antioxidant Capacity of Pomegranate Juice during

Storage

Sumeyye Dolu*, Azize Yuksel, Ayse Ozturk, Tuba Cicek, Merve Ekmekci, Meltem Erdogan1,

K. Savas Bahceci

Hitit University Department of Food Engineering, Corum, Turkey

*[email protected]

Background and Objectives: Since many studies have shown that pomegranate juice (PJ) has

incredible benefits for human health and may lower the risk of some diseases including certain

types of cancers, there is a great interest in the consumption of PJ in recent years. These health

benefits are mainly attributed to various phytochemicals having high antioxidant capacity such

as polyphenols including anthocyanins in PJ. These valuable compounds are highly susceptible

to degradation during processing and storage. The aim of this study was to investigate the effect

of storage on anthocyanins and antioxidant capacity of PJ during 6 months of storage at 4°C

and 22°C.

Methods and Results: Raw PJ was extracted by pressing the half of the fruit. After

ultrafiltration, clear juice was filled to bottles and pasteurized. pH differential and bisulphite

bleaching methods were used to determination of total monomeric anthocyanins and polymeric

colour contents of PJ, respectively. The antioxidant activity was measured by TEAC assay. The

anthocyanin contents of PJ samples reduced significantly with increasing time at both of the

storage temperatures. The loss of anthocyanins was found to be about 62% at 4°C, whereas

almost all of the anthocyanins were lost at 22°C. Degradation of anthocyanins followed first-

order reaction kinetics with the activation energy of 75,2 kJ/mol, and half-lives of 4,28 month

and 0,58 month at 4°C and 22°C, respectively. Percent of polymeric colour increased and

antioxidant capacity decreased in parallel to degradation of anthocyanins.

Conclusion: The results indicated that stability of anthocyanins and colour values of PJ

strongly depended on storage temperature. Degradation occured faster at high temperature

studied. Therefore, the recommendation is to store the PJ at low temperatures in order to obtain

higher stability.



Keywords: pomegranate juice, anthocyanin, storage, antioxidant capacity


193

P53. Impact of in vitro Gastrointestinal Digestion on Functional Properties of a Flour

Obtained from Fruits and Vegetables By-products

Roberta M. S. Andrade1,3*, Sara Silva², Édira C.B.A. Gonçalves3, Manuela Pintado2

1 Federal University of Rio de Janeiro (UFRJ), Campus Macaé, Rio de Janeiro, Brazil

2 Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina –

Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal

3 Federal University of Rio de Janeiro State, Food and Nutrition Post‐Graduate Program, Rio

de Janeiro, Brazil

* [email protected]

Background and Objectives: Fruit and vegetables have long since been associated with

beneficial health effects. Moreover, their industrial processing results in several byproducts that

can be exploited to produce health promoting ingredients. As such, the present work aimed to

evaluate the bioactive properties of a flour produced from fruit and vegetable byproducts and

assess the impact of simulated gastrointestinal system on those properties.

Method (s) and Results: The composition of free amino acids, total carotenoids, phenolic

compounds and the antioxidant acitivity of the fruits and vegetables residues, processed into

flour (FVRF), were evaluated before digestion and at each step of in vitro gastrointestinal

digestion. The recovery index of the phenolic compounds and antioxidant activity were

determined in the soluble fraction (SF) and insoluble fraction (Pellet fraction - PF) at each step

of digestion. Three methodologies were used to evaluate the antioxidant activity (DPPH;

ORAC; ABTS). The bioacessibility index of phenolic compounds after dialysis was also

determined. The effect of the PF e SF after simulated gastrointestinal digestion on probiotic

strains growth was evaluated using three probiotic Lactobacillus strains and one

Bifidobacterium strain. The short chain fatty acids generated after fermentation was evaluated

using HPLC. The total carotenoid content was stable during the digestion, however, a slight

increase in the gastric compartment was observed, which may be related with the reduction of

pH. An increase in the content of all amino acids was observed throughout the digestion, with

higher concentrations of glutamine and arginine after the intestinal compartment. The

bioaccessibility of phenolic compounds was 68.03% and there was a reduction in the recovery

index of these compounds after intestinal phase, despite the simultaneous increase in

antioxidant activity of the SF. The fractions of FVRF enhanced the growth of probiotic strains

with higher selectivity to Lactobacillus spp strains and production of lactic, acetic and propionic

acid was observed.


194

Conclusions (Significance and Impact of the Study): The study suggests that FVRF can be

used as functional ingredient, conveying in particular antioxidant and prebiotic properties,

contributing to improve the value of foodstuffs.

Conflict of interest disclosure: The authors declare no conflict of interest

Keywords: fruits and vegetables by-products; functional compunds; in vitro digestion;

prebiotic effect.

195

P54. Nuclear Morphologies of Acrylamide-Treated Hepatocyte Cells: A Fluorescent

Staining with DAPI

Sedat Kacar*, Varol Sahinturk

Eskisehir Osmangazi University, Faculty of Medicine, Department of Histology and

Embryology Eskisehir, Turkey

*[email protected]

Background and Objectives Acrylamide, also known with its IUPAC name as C3H5NO-prop-

2-enamide, is a chemical that reaches our homes by certain foods. Acrylamide forms in foods

in proportional to temperature following the processes such as toasting, frying roasting and

baking. Mitigating its nutritional amount is an emerging concern for researchers. One of the

damaged parts of cell in acrylamide toxicity is the nucleus, which is the control center of the

cell. The current study involves an investigation of the effects of acrylamide on nuclear

morphology.

Method(s) and Results: Initially, coverslips were put onto six-well plates. The sufficiently

confluent Clone 9 hepatocyte cells were harvested and plated onto these plates. The cells were

divided into two groups as untreated and acrylamide-treated cells (5×105 cells per well). After

24 hours, the cells were fixed and stained with DAPI, a fluorescent dye. After covered with

aqueous medium, the specimens were examined under a fluorescent microscope. Microscopic

examinations revealed that acrylamide treatment gave rise to nuclear damage including

fragmentations.

Conclusions: Acrylamide induced nuclear morphological changes in hepatocyte cells in vitro.



Keywords: Acrylamide, DAPI staining, nuclear morphology.


196

P55. Evaluation of Possible Associated Factors for Insulin Resistance in Turkish Obese

Adolescents

Nazlı Nur Aslan1, Hulya Yardimci1, Nevra Koc2

1Ankara University Faculty of Health Sciences, Nutrition and Dietetics Department, Ankara,

Turkey

2 University of Health Sciences, Ankara Child Health and Diseases, Hematology-Oncology

Training and Research Hospital, Ankara, Turkey

*[email protected]

Background and Aim: Insulin resistance is one of the metabolic diseases that are related to

obesity but parameters leading to obesity during insulin resistance (IR) are not well defined yet.

The aim of this study is to evaluate the parameters leading to insulin resistance among obese

adolescents.

Materials and Methods: Obese adolescent patients 10-17 years old (n=128) were evaluated

for fasting serum glucose, fasting insulin, triglycerides, HDL-C levels. Adolescents were

divided into two groups according to the presence of IR using homeostasis model assessment

(HOMA-IR). Nutritional and exercising habits of patients were recorded. Analysis was

performed using appropriate statistical methods.

Results: Insulin resistance was present in 51.9% of girls and 48.1% of boys. Fasting glucose

and HOMA-IR levels were different between patients with and without IR (p<0.05).

TG:HDL-C ratio was higher in patients with IR than patients without IR for both girls and boys

(p<0.05). Most of the patients with IR were found not to have 3 main meals regularly, found

not to do regular exercise and were found to watch TV over 2 hours daily. According to the

final model of logistic regression analysis, presence of regular exercise (odds ratio, OR 127.687;

95%Cl 3.553-4589.352) and time spent watching TV (OR 1.552; 95%Cl 1.045-2.304) were

found to have statistically significant effect on IR among girls and consumption of fast-food

(OR 0.015; 95%Cl 0.000-0.737) was found to have significant effect on IR among boys

(p<0.05).

Conclusion: Nutritional and exercising habits are found to be related to the presence of IR

among obese adolescents. Measures should be taken in order to decrease fast-food consumption

and time spent in front of screens and exercising habits should be encouraged to decrease the

frequency of IR.

Keywords: HOMA-IR, nutrition habits, obesity, TG:HDL-C ratio, waist circumference


197

P56. An Old Culture; Nogay Tea

Ceren Ates*, Gulsun Akdemır Evrendilek

1Abant Izzet Baysal University Faculty of Engineering and Architecture Department of Food


*[email protected]

Nogay Turks are living in dispersed settlement in many different regions from Kazakhstan to

the Balkans (Bulgaria, Hungary, Kazakhstan, Kyrgyzstan and Ukraine) in a very wide

geographical area. Turkey is one of the countries where they have a dense population.

According to recent reports Adana, Eskisehir, Konya and Ankara are the cities where the

Nogay’s settled on and live around, today. Even though there are some researches and written

articles about Nogay’s, they still carry the privilege of being one of the lesser-known Turkish

peoples in Turkey. The research usually done on the political, economic and demographic

structures of the Nogay’s and on the language of the Nogay people. Only eating and drinking

culture of whole Nogay culture mentioned in a one study and information about the main

distinctive dishes of Nogay cuisine such as boiler pie, inkal, kalakay, Nogay tea was briefly

given. Nogay tea, also known as Tatar tea or Ayakşay, is the different form of the other milk-

added tea as the tea is brewed first then milk is added and boiled together with tea. After boiling,

black pepper, salt and butter on top are added. This tea has been drinking for many years in

eastern countries to cure diseases such as influenza, cold and flu. The health promoting effect

of Nogay tea is coming from the ingredients added as milk and milk products are good sources

of protein, calcium, phosphorus, vitamin A and some B vitamins (especially riboflavin, B12).

Milk proteins have got high nutritional value and usage rate in body is 90%. Besides the

common knowledge of milk proteins helping growth and development in the body, it is also

known that these proteins have positive effects on calcium absorption and immune system

processes, reduce blood pressure and risks of cancer, reduce the chance of cardiovascular and

gastrointestinal problems, help maintain the balance of body weight and protect against tooth

decay. Butter, which is milk product, contains essential fatty acids of high physiological value,

which can not be synthesized by the human organism and cause some disruptions in the body

in case of incomplete intake. Essential fatty acids have functions such as brain development,

strengthening of the immune system, and prevention of coronary heart diseases. This tea, which

is important for health because of it contains milk and butter, has been drinking for many years

in the eastern countries for diseases such as influenza and colds. Despite the fact that there are

many types of milk added frequently consumed teas in the world, Nogay tea is not well known.

Therefore, more information need to be collected and more researches need to be conducted

about this drink that consumed for many years by virtue of its health promoting effects.

Key words: Nogay tea, Tatar tea, Ayakşay tea, health promoting effect, traditional drink.


198

P57. Relationship between Monosodium Glutamate and Health

Cagdas Salih Meric*, Nurcan Yabanci Ayhan, Cem Karadayi


*[email protected]

Monosodium glutamate (MSG) is known to be the sodium salt of glutamic acid. It is one of the

most known and used flavor enhancers in the world and its chemical name is monosodium L-

glutamate monohydrate. In 1908, Japanese scientist Kikunae Ikeda discovered that MSG is

responsible for the characteristic and delicious taste of dried moorland and Japanese moss

(Laminaria japonica). He discovered this taste as 'umami', which is sweet, sour, salty and after

the pain, the fifth basic taste. Glutamate uses the amino group for biosynthesis of other amino

acids, is essential for glutamine and glutathione synthesis, is the main neurotransmitter of the

brain, and is an important source of energy for some tissues. It has been reported that glutamate

found in MSG with natural glutamate in foods is metabolized in the body. MSG is widely used

all over the world as a flavor enhancer. It improves the taste of food, enhancing its taste and

intensity. In the following years it has been suggested that MSG consumption results in MSG

symptom complex, characterized by burning, weakness, and numbness or tingling that is

confined to the face, neck, upper chest, shoulders and upper arms. However, even MSG

susceptibility to MSG causes very few of these symptoms to be seen and these symptoms are

not always seen. The increase in the taste of food with the consumption of MSG has increased

the consumption and led to the idea that it could cause obesity with it. Factors such as the

amount of MSG consumed, which food is consumed together with the food affect the results.

As a result of the safety assessments made, a directive on the food additives of the European

Commission (95/2 / CE) has set a limit of 10 g/kg for the sum of unprocessed foods, L-

glutamate and salts in food products other than baby food.



Keywords: Monosodium glutamate, Health, Umami taste


199

P60. The Factors Affecting the Nutritional Changes Processes of University Students

Cagdas Salih Meric*, Hacı Omer Yilmaz, Nurcan Yabanci Ayhan


*[email protected]

Background and Objectives: This study was conducted in order to determine the nutritional

changes processes of university students.

Method(s) and Results: The sample of the study consisted of 215 students. The research data

were obtained with a questionnaire containing the quintile likert type "Nutritional Changes

Processes Scale" with 48 questions, in 12 sub-dimensions. If the person is doing so frequently,

score is 5; if never done it, score is 1. The highest score that can have in the scale is 240, the

lowest score is 48. There are 12 sub-dimensions of scales and the highest score is 20 and the

lowest score is 4. The scale is evaluated with the scores of obtained from all items dividing by

number of items. The height and weight of the students were measured by the researchers.

Students' Body Mass Indexes (BMI) are grouped according to the World Health Organization

classification.

Mean age was 20.6±1.6 years and mean BMI was 21.2±2.9 kg/m2 of the students who

participated in the study, When the nutritional changes processes of the students were evaluated

according to BMI; "Increase in consciousness level", "Dramatic/emotional animation", "Self-

reassessment", "Social freedom/freedom", "Antagonistic situation", "Helping relationships",

"Self-emancipation" "Stimulus control" and "Interpersonal system control" were found to be

statistically significant when compared to those who had "normal" BMI values compared to

those who were "underweight" and "overweight-obese" (p<0.05). It was also found that the

nutritional changes processes of the students were affected positively by parents' educational

status, regular breakfast and physical activity, milk and dairy products and fruit and vegetable

consumption habits.

Conclusions: It was determined that the nutritional changes processes are affected from the

BMI. For that reason, it was concluded that more effective nutritional education should be given

to the students who do not have "normal" BMI value.



Keywords: BMI, Nutritional changes processes, Unıversıty students


200

P61. Isolation and Identification of Enterococcus spp. in Sikma Cheeses by Matrix

Assisted Laser Desorption İonization Time of Flight Mass Spectrometry

(MALDI-TOF-MS)

Furkan Aydin*, Mustafa Ardic, Halil İbrahim Kahve


*[email protected]

Background and Objectives: Rapid identification of microorganisms has an important place

in clinical and food microbiology. Since moleculer methods are expensive and require qualified

laboratuvary employe, alternative methods have been developed. Such as, MALDI-TOF-MS.

In aim of this study, rapid identification of Enterococcus genus was studied.

Method (s) and Results: Twenty two isolates of Enterococcus spp. have been isolated from 5

different homemade traditional ‘Sıkma’ cheese samples. Isolates whose pre-identifications

made by Gram staining, catalase activity and morphological tests were evaluated to be

Enterococcus spp according to specifications. The isolates were then stored at -24 and -80 °C

after purity control. Identification on species level was performed by MALDI-TOF-MS

method. Out of 22 isolates, 15 E. faecium, 6 E. durans and 1 E. casseliflavus species were

identified with a success rate of 90,9 % on species and 100,0 % on genus level, respectively.

Conclusions: As a result, it has been concluded that MALDI-TOF-MS can be used in daily

rapid identification alternatively in place of moleculer methods for Enterococcus spp.



Keywords: Enterococcus, MALDI-TOF-MS, Sikma cheese.


201

P62. Use of Bioinformatics Approach in Food Bioactive Peptide and Protein

Hydrolysates Research

Canan Kartal*, Burcu Kaplan Turkoz, Semih Otles

Ege University, Department of Food Engineering, Izmir, Turkey

*[email protected]

Bioactive peptides, which are present as an encrypted form within their parent proteins, are

peptides with two or more amino acid residues and typically need an enzyme action to be

released and exert their functions. Antihypertensive, antioxidant, and antimicrobial activity,

immunomodulatory, lipid-lowering, anti-inflammatory and anticancer properties can be given

as examples for the potential bioactivity of many food derived peptides. The bioinformatics or

in silico approach has been recently applied to predict and analyze; the structure–function

relationship of proteins, homology between proteins, proteins as precursors of biologically

active peptides, potential peptides encrypted in a particular protein source, and the enzymatic

hydrolysis of multiple food proteins with proteolytic enzymes to release specific peptide

sequences with specific activities.

The in silico approach utilizes several databases including BIOPEP, which enable to evaluate

proteins as the precursors of bioactive peptides by reaching protein and bioactive peptide

sequence databases. There are several databases where protein sequences can be accessed and

analyzed, such as UniProtKB, SwissProt, TrEMBL, National Center for Biotechnology

Information (NCBI) database, proteolysis tools such as ExPASy PeptideCutter and BIOPEP

“enzyme action” tool. BLAST analysis at NCBI website can be used to search for homology

between proteins to evaluate their functions.

Use of in silico approaches help to overcome some drawbacks of the classical approach

originated from limited number and kind of samples, time consuming extraction steps, low

yields in isolation steps and etc. Nowadays, an integration between the classical approach

including experimental studies and bioinformatics approach gains a great importance to have a

comprehensive evaluation of food proteins including identifying precursors for cryptic

bioactive peptide sequences. The aim of this review is to present current bioinformatics tools

which are used at different levels of classical approaches for producing and evaluating of food-

derived bioactive peptides.



Keywords: Bioinformatics, bioactive, protein, peptide, food-derived


202

P63. Efficacy of the Low FODMAP Diet for Treating Irritable Bowel Syndrome

Gizem Aytekin Sahin, Buse Bakir*

Erciyes University, Faculty of Health Sciences, Department of Nutrition and Dietetics,

Kayseri, Turkey

*[email protected]

Background and Objectives: Irritable bowel disease (IBS) is a gastrointestinal disorder. Its

common symptoms are abdominal pain or discomfort, altered bowel movement (constipation,

diarrhea or both) and bloating. The underlying mechanisms of IBS aren’t clear. However, it’s

thought that abnormal gastrointestinal (GI) motility, altered brain-intestinal interactions,

visceral sensitivity, low grade inflammation and psychosocial factors play role in the

pathophysiology of IBS. The efficacy of low FODMAP diet was investigated in the treatment

of irritable bowel syndrome.

Method(s) and Results: Studies investigating the efficacy of low FODMAP diet in IBS are

summarized. Some foods are thought to cause symptoms in IBS patients. In particular,

fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAPs) have

been suggested to contribute to IBS symptoms. These carbohydrates are fermented in the colon,

where they increase osmotic activity and cause gas formation. Therefore, susceptible

individuals may have gastrointestinal symptoms such as gas, bloating. It has been said that

reducing FODMAPs in diet may reduce these problems. In several studies, low FODMAP diets

in IBS patients have been found to significantly reduce GI symptoms compared to the control

group. In another study, traditional IBS diet recommendation group and the low FODMAP diet

group were compared. GI symptom severity decreased significantly in both groups. It has been

said that the combination of these two strategies may be more effective in IBS treatment.

Studies suggest that restricting FODMAPs in diet have some negative effects. The low

FODMAP diet has been shown to alter some bacterial species in GI microbiota. However,

another study reported that probiotics could be used to reduce these negative effects.

Conclusions: Low FODMAP diet may be effective in reducing IBS symptoms. However,

negative effects on microbiota have been reported especially in the long-term. Patients should

be informed about this situation. In addition, co-administration of probiotics and low FODMAP

diet could decreased these negative effects.



Keywords: irritable bowel syndrome, low FODMAP diet, gastrointestinal symptoms


203

P64. The Preventive and Therapeutic Role of Magnesium in Hypertension

Buse Bakir*, Gizem Aytekin Sahin

Erciyes University Department of Nutrition and Dietetics, Kayseri, Turkey

*[email protected]

Background and Objectives: Hypertension, which affects one-quarter of the adult population

worldwide, is estimated to reach 1.56 billion by 2025, unless necessary precautions are taken.

In a study conducted in 1997, positive effects of DASH (Dietary Approaches to Stop

Hypertension) diet poor in saturated fat, cholesterol and rich in protein, fibre, minerals such as

potassium, magnesium, calcium were shown on blood pressure.

Recently, various minerals with insufficient blood levels have been associated with

hypertension. One of these minerals is magnesium, which induces vasodilatation by stimulating

the production of nitric oxide, reduces vasoconstriction, vascular resistance and acts like a

calcium channel blocker.

Method(s) and Results: In this review, studies evaluating the relationship between magnesium

and hypertension are summarized.

Several studies have shown that serum magnesium levels are low in hypertensive patients.

According to the results of the studies evaluating the effect of dietary magnesium intake on the

risk of hypertension; individuals with median 434 mg/day magnesium intake was found to have

13% lower risk than those with median 256 mg/day intake; and also lower systolic/diastolic

blood pressure levels (SBP/DBP) were stated with higher magnesium intake. On the other hand,

in an in vivo study, an increase in endothel-dependent vasodilatation was shown with

magnesium infusion.

Significant reductions were also found in SBP and DBP with magnesium supplementation. In

a meta-analysis involving 20 studies evaluating the effect of magnesium supplementation on

blood pressure, it was shown that each 10 mmol/day increase in supplemental dose resulted in

a decrease of 4.3 mmHg in SBP and 2.3 mmHg in DBP.

Conclusions (Significance and Impact of the Study): In many studies, magnesium has been

associated with hypertension. Therefore, DASH diet rich in magnesium should be well

explained to patients and maybe magnesium supplementation can be considered as an

alternative treatment for the management of hypertension.



Keywords: hypertension, magnesium, blood pressure


204

P66. Relationship between Processed Food Consumption and Food Addiction in

University Students

Gokce Unal*, Asli Ucar


*[email protected]

Background and Objectives: Sugar, salt and fat contents and the contents of various

substances added to improve appearance and extend shelf life of processed foods are quite high.

These ingredients of processed foods are thought to be addictive similar to substance

dependency. Studies showed that consumption of processed foods is high in university students.

The purpose of this study is to examine the relationship between processed food consumption

and food addiction in university students.

Method (s) and Results: Two hundred and thirty-eight volunteer students from Ankara

University Faculty of Health Sciences were included in the study. In addition to socio-

demographic information, a questionnaire was applied to determine frequency of processed

food consumption. Besides, Yale Food Addiction Scale was administered to determine food

addiction scores. Foods in the questionnaire were classified into 2 groups as ultra-

processed/processed and minimally processed/unprocessed according to "NOVA food

classification system", developed by the United Nations. The consumption frequency of each

food in the groups was correlated with food addiction score. In ultra-processed/processed food

category, there was a significant positive correlation between food addiction score and

consumption frequency of majority of the foods (p<0.05). The highest correlation was found

for prepared packaged soup, followed by crisps, candies, sugar sweetened beverages, pastry,

sweet pastry desserts, powder drinks, white bread, fruit yogurt, biscuits/cookies, hamburgers,

salted bars/crackers, carbonated drinks, nuts/peanut butter. In minimally processed/unprocessed

food category, there was no significant correlation between food addiction score and

consumption frequency of majority of the foods.

Conclusions (Significance and Impact of the Study): This study achieved that frequent

consumption of ultra-processed/processed foods increases food addiction risk in university

students.

Conflict of interest disclosure: The authors declare no conflicts of interest, in terms of


Keywords: Processed foods, food addiction


205

P67. Detection of Antibiotic Residue in Meat and Meat Products

Birnur Akman*, Ilker Turan Akoglu



*[email protected]

Antibiotics are widely used in animal husbandry both for the treatment of diseases and for the

protection from diseases as well as for growth and production incentives. The drug classes such

as β-lactam, tetracycline, chloramphenicol, trimethoprim, polymyxin, quinolone and

macrocyclic are the most commonly used medicines in the field for these purposes. Inadequate

drug use does not cure sick animals and can cause resistant bacteria populations. People who

consume these products are also negatively affected, from allergies to anaphylactic shock,

depending on the type and amount of antibiotics. The Maximum Residue Limit (MRL) values

are specified for antibiotics and other veterinary drug residues in the "Turkish Food Codex

Regulation on Classification and Maximum Residue Limits of Pharmacologically Active

Substances in Foodstuffs of Animal Origin" issued by the Ministry of Food, Agriculture and

Livestock. The MRL is the maximum concentration of pharmacologically active substance

residue allowed to be contained in foods of animal origin.

Qualitative methods such as X-ray crystallography (XRD), nuclear magnetic resonance (NMR)

spectroscopy and mass spectrometry (MS) are used to identify antibiotics in foods. In case of

exceeding the residue limit, the competent authorities conduct a survey on the origin or the farm

where the departure is made to determine why these limits have been exceeded. As a result of

this research, the competent authority shall take all necessary measures to protect public health,

including prohibiting the departing of animals from the relevant farm or departing from the

relevant farm for a specified period.

Only intended and approved antibiotics should be used in animals raised with the intention of

food consumer products. In order to provide food safety and to protect the public health,

throwing and waiting time should be regarded in antibiotic treatments after the administration,

and the use of animals administered antibiotic in food production should be monitored by the

veterinarian in terms of the compliance with the relevant laws, and the awareness of animal

breeders should be raised on this issue.

Keywords: Antibiotic, Residue Limit, Food Safety, Food of Animal Origin, NMR


206

P68. Natural Resources, Compositions and Nuclear Magnetic Resonance Analysis of

Polycyclic Aromatic Hyrocarbons

Suzan Duran*, Ilker Turan Akoglu



*[email protected]

Polycyclic aromatic hydrocarbons (PAHs) are compounds that have carcinogenic properties

and can be formed in food by the effects of various factors or can contaminate foods. The most

important source of PAH compounds is the combustion process. They emerge as a result of the

carbonaceous materials that are not fully burned at high temperatures.

The human body will qxidate them to neutralize PAHs and make them soluble in water.

Diolepoxide derivatives are formed with these oxidative metabolism. The DNA reacts with

these diolepoxide derivatives and the chemical bond between PAHs and DNA causes cancer.

Epidemiologic studies have confirmed that being exposed to mixtures of PAHs increases the

risk of lung, bladder and skin cancers. Detection of PAHs is of great importance because of

their high presence in the environment and their adverse effects on human health. It is necessary

to determine its presence and absence in the sample and to make accurate measurements.

Analyzes of PAH compounds, which entail great health risks, are also very important. Effective

monitoring is required to assess risks and initiate corrective actions. Analytical methods

combining high separation efficiency and maximum structural information are needed. Thus,

newly developed reference methods and materials have become more significant for validation

of traditional analytical methods.

Ultraviolet or fluorimetric detection (HPLC-UV/HPLC-F), HPLC and mass spectrometric

detection (GC-MS) methods as well as gas chromatographies are widely used for the analysis

of PAHs. However, the resolution of the applied chromatographic method is insufficient to

distinguish the most common 16 PAH compounds in environmental samples from other PAHs

or matrix components that occur in real samples. The Nuclear Magnetic Resonance (NMR)

technique complements traditional methods in the analysis of environmental samples. The

NMR detector allows identification of unknown organic compounds in many cases.

Furthermore, components which are known structurally can be quantified according to a freely

selectable internal standard without prior calibration studies due to their well-known reaction

factors.

Keywords: PAH, Carcinogen, Spectrometry, NMR


207

P69. Determination of Meat Quality by Using Nuclear Magnetic Resonance Technique

Hakkı Fırat Cakıcı*, Ilker Turan Akoglu



*[email protected]

The concept of quality has an important place in the meat industry. It is possible to determine

the meat quality in various ways such as taste, technological direction and safety. Meat quality

is measurement of the features that are evaluated and sought by the consumers in meat. These

features are reliability, nutritive value, taste, pH, texture, water retention capacity, color, fat

content, fat composition, oxidative stability and uniformity.

Many techniques are used to determine the quality of meat and meat products. Conventional

methods play an important role in determining meat quality. Recently, however, spectroscopic

techniques such as ultrasonic imaging, hyperspectral imaging and computerized imaging

systems, X-ray computerized tomography (CT), bioelectrical impedence spectroscopy (BIS),

nuclear magnetic resonance (NMR) and near infrared spectroscopy (NIR) and molecular

biological and immunological techniques have begun to be used to determine meat quality as

an alternative to traditional quality determination techniques.

The NMR technique provides a significant advantage in revealing changes in foods throughout

the heat treatment process. The quality of the food can be measured through the NMR technique

without damaging the food and food components. Although the NMR technology, which is

defined as "High Field", has wide application area, the use of NMR has not been widespread

until now in processing liquid and semi-solid foods and the determination of chemical,

rheologicali textural (structural) changes.

Although traditional methods play a key role in determining meat quality, it is clearly seen that

the use of different instrumental methods such as the NMR technique will become widespread.

Furthermore, standardizing the methods used to determine the quality of meat and meat

products will be practical for achieving fast and reliable results.

Keywords: Meat Quality, X-Ray CT, BIS, NIR, NMR


208

P70. Isolation and Molecular Characterisation of Indigenous Yeast Strain from

Fermented Foods

Nurdan Arslankoz Islayen1, İbrahim Cakir2*

1Abant Izzet Baysal University, Yenicaga Yasar Celik Vocational School, Bolu, Turkey

2Abant Izzet Baysal University, Faculty of Engineering Architecture, Department of Food


*[email protected]

Background and Objectives: Saccharomyces, Candida, Kluyveromyces, Pichia, and

Torulopsis are the most abundant species of fermented foods. Today, there is an increasing

interest in assessing probiotics as well as technological properties of yeast. In this study,

fermented food products obtained from Bolu, Samsun, Ankara, Erzurum, İzmir, Bursa and

Aydın were used as isolation source.

Method (s) and Results: A total of 165 yeast isolates were obtained from 50 samples of cheese

(Village cheese, Civil cheese, Mengen cheese, lor) 52 of them were homemade yoghurt

samples; 3 of them are from village bread; 15 green olives; 19 were from brined black olive; 6

of the kefir samples; 12 of the tarhana samples; 3 of the grape samples; 2 of the grape leaf; 3

were isolated from fermented sausage. After identifying yeast isolates using VITEK II

biochemical method, FTIR spectroscopic techniques, and MALDI TOF/TOF-MS Biotyper

identification system, 35 potential isolates with superior technological and probiotic properties

were selected for further studies. For precise identification, selected strains were identified by

using 26S rRNA sequence analysis.

Conclusions (Significance and Impact of the Study): According to the results of the

molecular identification, it was found that Saccharomyces cerevisiae was the predominant

strain among the isolates and this was followed by Pichia spp., Kluyveromyces marxianus,

Galactomyces spp. and Yarrowia lipolytica strains respectively.



Keywords: Indigenous yeast, probiotic, identification, MALDI Biotyper, 26S rRNA sequence

Acknowledgment: This study was supported by Scientific Research Projects of Abant İzzet

Baysal University (Project number: 2014.09.04.748). We also thank to AİBU Scientific

Industrial and Technological Application and Research Center for microbial identification by

MALDI TOF Biotyper and Assoc. Prof. M. Zeki DURAK (Yıldız Technical University,

Department of Food Engineering, İstanbul) for identification by FTIR methods.


209

P71. Shortening Some Parameters for Detection of Listeria monocytogenes from Poultry

Meat by Using Real-Time PCR

Ayla Eyi Gencan, Ilker T. Akoglu, İbrahim Cakir*

Abant Izzet Baysal University, Department of Food Engineering, Bolu, Turkey

*[email protected]

Background and Objectives: Listeria monocytogenes is the causative bacteria of listeriosis,

which has a higher mortality rate than that of other causes of food poisoning. Listeria spp., of

which L. monoctyogenes is a member, have been isolated from food and manufacturing

environments. Milk and dairy products, meat and meat products derived from both cattle,

poultry and turkey along with sea foods act as important source of the organism. Several

methods have been published for identifying L. monocytogenes; however they are not suitable

for the food industry, owing to their complexity, cost or time consumption. The objective of the

study was to shorten the time and enrichment step of detection method of L. monocytogenes

from poultry meat by using Real-Time PCR.

Method and Results: Poultry meat samples were prepared by different dilution ratio for

enrichment and then incubated. DNA extraction of taking by different incubation time of

enrichment cultures were done by using ExiPrep Plus Bacteria Genomic DNA Kit in Bioneer

Robotic System. The amplification of DNA samples with target hlyA primer were performed

with Bioneer ExiPrep 16Plus Real-Time PCR system was done by using AccuPower 2X

GreenStar QPCR MasterMix according to manufacturer's protocol. In the present study, we

found out the detection of minimum presence of L. monocytogenes in poultry meat sample and

to shorten the required time of detection of L. monocytogenes using Real-Time PCR of hlyA

gene. Number of L. monocytogenes were 30 cfu/mL and 100 cfu/mL.

Conclusions: Other methods for testing food products for Listeria monocytogenes need if

typical colonies are confirmed on a selective culture medium, strain identification. Since species

identification of strain can take several additional days, the present method, which needs only

hours, can contribute significantly to increasing the rapidity of testing.

Keywords: Listeria monocytogenes, RT-PCR, poultry meat.


210

P72. Assessment of the Effectiveness of Modified Nutrient Enrichment Media for the

Cultivation of Bacteria of ohe Genus Campylobacter

Anarbayeva A.S.1*, Ussenbayev A.Y.2, Aydin A.3, Paritova A.Y.2, Alikhan K.D.1

1Kazakh National Agrarian University

2S.Seifullin Kazakh Agrotechnical University

3Istanbul University

*[email protected]

Annotation : In this article, the efficiency of the modified nutrient enrichment media for the

cultivation of bacteria of the genus Campylobacter is estimated. Work has been carried out to

optimize the composition of nutrient media and adapt the recommended methodological

analysis schemes for the detection and species identification of bacteria of the genus

Campylobacter. Formulations of traditionally used nutrient media have been modified and a

balanced composition of growth and selective components has been selected in accordance with

the requirements of the current standards. Taking into account the urgency of increasing the

effectiveness of methods for controlling bacteria of the genus Campylobacter and the lack of a

necessary set of domestic analogs of nutrient media in the RK, an optimized method for the

production of dry nutrient media was developed to identify, identify and store campylobacteria

isolated from food and clinical material.


211

P73. Nitrate, nitrite and N-nitroso compounds intake and the risk for type 1 diabetes

Naile Merve Güven*, Başak Özlem Perk, Benay Can Eke


Turkey

*[email protected]

Multiple environmental factors play an important role in the pathogenesis of type 1 diabetes

(T1D), even though genetic factors and family history of (T1D) may account for 30-50 % of

the onset. Viral infections, dietary factors, hygiene and vaccines, toxins, growth, perinatal risk

factors, and psychosocial factors have been suggested as environmental factors involved in T1D

pathogenesis. Dietary factors responsible for T1D pathogenesis include zinc and vitamin D

deficiency, cow’s milk proteins, gluten, fats, coffee and tea, as well as nitrate and nitrite. Some

ecologic, animal, and human studies have confirmed that N-nitroso compounds, nitrate and

nitrite play a role in development of T1DM. It has been suggested that nitrate and nitrite may

lead to toxic effects on pancreatic β-cells through peroxynitrite, reactive nitrogen intermediates

and nitrosamine production. The initial reports were published about the impact of a dietary

compounds on the incidence of T1D in the early 1980’s. Some circumstantial and ecological

evidence shows that there is a link between T1D and water containing nitrite, nitrate or

nitrosamine, but other studies have shown no relationship or conflicting relationship. In a case-

control study in Sweden, T1D was associated with high levels of nitrosamines and nitrate or

nitrite containing food consumption. In a cohort study, water samples taken from families with

child with T1D were found to have higher nitrate concentrations compared to water samples

from control families. However, another study conducted in Germany did not correlate nitrate

and nitrate concentrations in the water with Langerhans islet autoimmunity or T1D progression.

Keywords: Type 1 diabetes, nitrate, nitrite


212

P74. Veterinary and Sanitary Assessment of Meat and Milk Obtained from Animals in

the Areas of Radiation Risk Semey Nuclear Test Site

Bekturova Nailya1*, Babaliev Seit1, Dussembaev Sergazy2,

Suleimenov Shyngys2, Ikimbaeva Nurgul2

1 Kazakh National Agrarian University, Almaty, Kazakhstan

2 Shakarim University, Semey, Kazakhstan

*[email protected]

Objectives and Aims: Studies were conducted in 8 settlements in personal households of

citizens and livestock farms located in the territories of the former Semey nuclear test site, in

the villages of Sarzhal and Dolon (emergency radiation risk zone), Semenovka and Medeu

(maximum radiation risk zone), Georgievka (an increased zone of radiation risk), Kokpekt and

Aksuat (the minimum zone of radiation risk). The purpose of the research is to study and

analyze the contamination of products of stock raising with radioactive isotopes in radiation

risk zones. The objectives of the research included the study of radiation safety of meat and

milk produced in the village of Aksuat engaged in cattle breeding.

Materials and methods: The object of our research was beef, horse meat and mutton meat as

milk and mare's milk received from animals belonging to farms and the population of the village

of Aksuat.

Veterinary-sanitary expertise of meat and milk. During the veterinary-sanitary examination of

meat, the appearance, color, consistency, smell, fat and tendon condition, broth quality were

determined.

Determination of the amount of volatile fatty acids. Deamination of amino acids leads to the

formation of fatty acids, most of which are volatile (formic, acetic, propionic, butyric, Valerian,

kapron, etc.). They affect the formation of meat smell.

Determine ammonia and ammonium salts. Ammonia and ammonium salts are able to form

mercuric iodide with the Nessler reagent-a precipitate colored yellow-brown.

Results

Veterinary-sanitary assessment of the quality of meat and milk obtained from animals

contained in the territories

The exterior view of the tested samples was in accordance with the standards. The milk


213

Table 1. Physico-chemical parameters of mares' milk.

Physico-chemical

parameters

Private

farmstead

№ 6

Private

farmstead

№ 7

Private

farmstead

№ 8

Private

farmstead

№ 9

Private

farmstead

№ 10

n=5 n=5 n=5 n=5 n=15

Acidity, T0 9.4±0.06 9.2±0.10 9.4±0.04 9.6±0.22 9.0±0.15

Density, kg/m3 31.4±0.4 30.6±0.10 35.0±3.97 31.5±0.63 31.1±0.26

Fat mass fraction

(%)

1.7±0.05 1.6±0.06 1.7±0.05 1.8±0.03 1.6±0.06

Mass fraction of

protein (%)

2.0±0.04 1.5±0.10 1.7±0.06 1.9±0.12 1.8±0.09

Mass fraction of

moisture (%)

90.1±0.0 90.4±0.04 90.2±0.01 89.7±0.25 90.1±0.14

ash mass fraction

(g/ L)

2.7±0.20 3.4±0.16 3.5±0.12 3.1±0.20 3.0±0.12

mass fraction

sugar (lactose) (%)

5.7±0.06 6.2±0.06 6.2±0.06 6.3±0.20 6.0±0.09

SOMO (%) 7.5±0.19 8.7±0.11 8.4±0.16 8.9±0.27 8.6±0.13*

Iron (mg/kg) 3.3±0.08 3.5±0.04 3.7±0.09 3.7±0.14 3.6±0.09

Phosphorus (mg/kg) 0.048±0.0035 0.03±0.003 0.05±0.02 0.03±0.01 0.034±0.004

Calcium (mg/kg) 0.035±0.02 0.048±0.006 0.044±0.02 0.041±0.004 0.037±0.0046

Р<0.05

investigated had a liquid, homogeneous consistency, without flakes of protein and loose lumps

of fat. The taste and smell in the samples was characteristic of milk, without foreign flavors and

smells. The color is white, uniform throughout the mass.

To obtain objective data, we also determined physico-chemical studies of mariculture milk, the

results of which are shown in Table 1.

Table 6 shows that the acidity of mares' milk in different farmsteads ranges from 9.0 ± 0.15 to

9.6 ± 0.22 T0. Density is from 30.6 ± 0.10 to 35.0 ± 3.97 kg / m3. The mass fraction of fat is

from 1.5 ± 0.10 to 1.7 ± 0.05%. The mass fraction of protein was in the range 1.5 ± 0.10 ± 2.0

± 0.04%. The moisture content was 89.7 ± 0.25% to 90.4 ± 0.04. The mass fraction of sugar

(lactose) was from 5.7 ± 0.06 to 8.9 ± 0.27%. SOMO was within 7.5 ± 0.19 to 8.9 ± 0.27%, the

amount of iron, phosphorus and calcium in mare's milk was 3.3 ± 0.08 - 3.7 ± 0.09, 0.03 ± 0.003

- 0.048 ± 0.0035, 0.035 ± 0.02 - 0.048 ± 0.006 mg / kg, respectively.

The results of the conducted studies indicate that the radiation background measured in 11

farmsteads of the village of Aksuat was from 0.24 ± 0.06 to 0.30 ± 0.08. This indicator does

214

not exceed the allowable values, which indicates that there is no influence of external gamma

irradiation on animals grown in these areas.

The radioactivity of milk of cows at 238U is from 0.22 ± 0.02 to 0.28 ± 0.02 Bq / kg. The

radioactivity over 232Th was from 0.16 ± 0.02 to 0.19 ± 0.02 Bq / kg. The radioactivity for

137Cs and 90Sr is 0.9 ± 0.02 to 0.15 ± 0.08 and 0.10 ± 0.004 and 0.12 ± 0.003 Bq / kg,

respectively. The radioactivity of mares' milk at 238U was from 0.20 ± 0.06 to 0.29 ± 0.09 Bq

/ kg. Radioactivity over 232Th was from 0.14 ± 0.08 to 0.20 ± 0.03 Bq / kg. Radioactivity for

137Cs and 90Sr from 0.12, ± 0.09 to 0.19 ± 0.06 and 0.09 ± 0.003 and 0.15 ± 0.005 Bq / kg.

Conclusions : The obtained data do not exceed the maximum permissible level of radioactivity.

Physico-chemical indicators of milk of cows and mares, studied in private households, are also

within acceptable levels.

Thus, according to the results of the research, it can be concluded that the milk of cows and

mares obtained from private farms in the village of Aksuat of Tarbagatai district of the East

Kazakhstan region does not pose a potential danger to human health.

The conducted research shows that the radiation background of pastures does not exceed the

permissible levels. The radioactivity of pasture grass and meat meets the safety requirements

according to the studied parameters. Radioactivity of meat and milk does not exceed the

standard levels of radiation safety, physico-chemical parameters of milk within the standard

levels.

Accordingly, the cultivation of animals and the production of meat and milk on the territory of

the adjacent former Semey nuclear test site is not safe.

Keywords: horse meat, beef, mutton meat, milk composition, physico-chemical composition

of milk, SNTS, East Kazakhstan.

215

P75. Antimicrobial Effect of Kefir Made from Kefir Grains against Some Pathogenic

Microorganisms

Ebru Kıyak*, Teslime Sarı, Göknil Büyükyıldırım, Emine Aşık Canbaz, Ece Söğüt,

Zeynep B. Güzel Seydim

Suleyman Demirel University Engineering Faculty Department of Food Engineering Isparta

*[email protected]

Background and Objectives: Human gut microbiota contains tens of trillions of

microorganisms, including at least 1000 different species. Dysbiosis of gut microbiota and

increase of the pathogenic microorganisms such as Staphylococcus, Salmonella, Clostridium,

Camphylobacter, Listeria, Vibrio, Bacillus and Enterohemorrhagic Escherichia coli would

cause variety of important health problems. Health conscious consumers demand for functional,

salutary and therapeutic foods for healthy life. Kefir is a fermented dairy product produced from

kefir grains; regular consumption of kefir provides a variety of important nutritional and

therapeutic advantages to consumers due to its probiotics, prebiotics and fermentation

metabolites. The aim of this research to investigate the anti-microbial effect of kefir made from

kefir grains against Esherichia coli, Staphyococcus aureus and Campylobacter jejuni.

Method and Results: The pathogens E.coli, S.aureus, C.jejuni were grown in broth at 37 °C.

Kirby Bauer disc diffusion method was used to determine the potential inhibition of E.coli, S.

aureus, C. jejuni by natural kefir. E.coli, S.aureus and C.jejuni were plated on Violet Red Bile

Agar, Baird Parker Agar, Campylobacter Base Agar, respectively. Sterile paper discs soaked

with kefir samples placed over plate surfaces containing each pathogen (6 log concentration).

These samples were incubated in anaerobic conditions at 37°C for 24 hours. Zone of inhibition

for each pathogen were determined for kefir. Milk samples were also included in the research,

however, zone of inhibition wasn’t observed for pathogens. Kefir showed antimicrobial zones

against 2.20 cm, 2.40 cm and 2.70 cm against E. coli.

Conclusions (Significance and Impact of the Study): Other studies have reported that kefir

probiotics and kefiran possess anti-microbial activity that improves the gut immune system.

One of the significant health impacts noted with kefir consumption is the colonization of the

gut with probiotics and resulting decrease in the number of the pathogens in the gut flora. It

was also proved that natural kefir would be a powerful antimicrobial agent against pathogens.



Keywords: Antimicrobial, kefir, fermentation, pathogen, probiotics


216

P76. Features mare's milk and koumiss, depending on their chemical composition

Zhumayeva A.K*, Zinullin A.Z., Buralkhiev B.A, Simov. Z.H.

Kazakh National Agragian University

*

The chemical composition and properties of milk and dairy products of agricultural animals are

closely dependent on not only the composition and properties of feeds, but also on the species

of animals. At the same time, between the species differences in milk and dairy products of

different types, when human food is consumed, the human organism is highly variable in its

properties and character. Especially it is necessary to pay attention to the differences in the

properties of milk of cows, mares and camels and derived from them fermented milk products.

Numerous research is given by the practice of mankind, especially draws attention to the

medicinal properties of mare's milk and koumiss. In addition, there is a specific effect on the

human body of the shubat-fermented milk product obtained from camel milk. Therefore, in

recent years, various researchers have been feeding produce koumiss from a species modified

by the chemical composition of cow's milk. However, it should be noted, that even with the use

of leaven for the preparation of koumiss from mare's milk, the organoleptic properties of so-

called koumiss from cow's milk are inferior to natural koumiss. The reason for this

inconsistency with natural koumiss seems to be the essential differences not only in the

chemical composition and the correlation of the individual components of milk, but also in the

physiological characteristics of the various animals of these species.

Purpose of the study. Definitions of the specific characteristics of mare's milk and koumiss,

depending on their chemical composition. Search for the reasons that determine the medicinal

specificity of mare's milk, depending on their chemical composition.

Scientific novelty. A study of this nature is conducted, for the first time in the conditions of

herd horse breeding in Kazakhstan.

Relevance. Over the past decade, the use of mare's milk and koumiss per capita has been

steadily increasing. Traditionally, mare's milk is considered, mare and koumis has medicinal

properties. However, the theoretical justification of the reasons for the curative is not well

understood. Therefore, the majority of the population treats with certain mistrust the statement

about the medicinal properties of mare's milk and koumiss. In this regard, the need for a

theoretical justification of the medicinal properties of these products based on chemical analysis

is very relevant.

Objectives of the study. The studies were carried out on the animals of the Khazar

"Nazarimbet" of the Akzhayk region of the Western Kazakhstan region.

Methods of research. The studies were carried out in accordance with: GOST

Results of the research. It is generally believed that the mare's milk is more than a degree in its

composition approaching the female milk. The judge, according to our analysis of the results

of the mare's milk, is single with the female only with a lactose content of 6.3%. However,

217

according to the fat content of 3.7%, female milk is more closely approximated by the fat

content of cow's milk. A significant difference between casein and mare's milk is the relatively

low content of milk protein 0, 9% and in human milk 0, 4%. That is much less cow-2, 8 and

camel - 3, 0%, and in female milk - 0, 4%. Therefore, it should be noted that mare's milk is

approaching the content of lactose and casein. Strongly different from those of cow and camel

milk. Low content of casein mare milk significantly distinguishes it by technological

parameters from cow and camel milk.

At the same time, from the data of Table 2, the fatty acid composition of milk is very different

from the reduced content of caproic-0.1, myristic-6.07, and stearic-1.05 fatty acids. At the same

time, the content of unsaturated fatty acids is oline-32.97percentage, leinole-9.00percentage

and linolenic-5.43percentage much higher than cow and camel milk. Accordingly, the content

of the above-mentioned acids, cow and camel's milk is very different from mare's milk.

Apparently, this is the reason for the difference in the technological properties of mare's milk

from cow and camel milk. This fact also explains the higher biological activity of mare's milk

in metabolic processes.

This probably explains the fact that paired mare's milk (saumal) is used, to treat various ailments

in folk medicine of Kazakhs.

The contents of the above-mentioned fatty acids are many times higher than those in fermented

milk products from cow's milk and fermented milk products from camel milk,shubat. The

content of these unsaturated fatty acids in ayrane is minimal. The same situation for linoleic

and linolenic acid in shubat. Perhaps this explains the healing properties in diseases such as

disorders in the immune system and stomach ulcers. It is used for acute catarrh and diarrhea in

children. Koumiss, made from mare's milk, is considered a medical-dietary and fortifying

product.

Table 1. Physico-chemical properties of milk

Indicators, g / l

Milk

mare

camel cow

Water 904,3-90,4% 855,9-85,6% 870-87,0%

Dry matter 95,70-9,6% 144,10-14,4% 130-13,0%

fat 12,00-1,2% 44,0-4,4% 38,0-3,8%

lactose 63,00-6,3% 52,70-5,27% 47,1-4,7%

ashes 2,8-0,28% 7,50-0,75% 3,0-0,3%

Total protein, w / w 16,8-1,68% 38,0-3,8% 33,5-3,3%

-casein 9,00-0,9% 30,7-3,0% 28,2-2,8%

- whey proteins 7,80-0,78% 7,30-0,73% 5,3-0,5%

density 1,031 1,032 1,033

pH 6,6 6,7 6,3

Non-protein nitrogen 1,45-0,14% 1,80-0,18% 2,0-0,2%

218

Table 2. Fatty acid content of milk (Percentage of total fatty acids)

Fatty acid

Cow milk Camel milk

Mare milk

Nylon (6: 0) 1,5-3,0(2,3) 0,18 0,13

Caprylic (8: 0) 1,0-2,0(1,9) 0,19 1,48

Capry (10: 0) 2,5-2,8 (2,7) 0,17 2,77

Lauric (12: 0) 2,8-3,5 (3,1) 0,99 3,40

Myristic (14: 0) 10,6-11,8 (11,2) 15,30 6,07

myristolenic (14: 1) - 1,09 0,66

pentadecane (15: 0) - 1,73 0,39

Palmitic (16: 0) 27,8-30,2 (29) 35,73 25,61

Palmitoleic (16: 1) 1,5-2,0(1,6) 11,30 7,26

heptadecane (17: 0) - 0,83 0,78

Stearic (18: 0) 9,5-12,5 (11) 10,11 1,05

Oleic (18: 1) 23-27 (25) 20,97 32,97

Linoleum (18: 2) 2,5-2,9 (2,7) 1,08 9,00

Linolenic (18: 3) 0,3-1,6 (0,95) 0,31 5,43

Table 3 Fatty acid composition of fermented milk products (Percentage of total fatty acids)

Fatty acids

Cow milk Camel milk

Mare milk

Nylon (6: 0) 0,26 0,34 0,17

Caprylic (8: 0) 0,43 0,37 2,16

Capry (10: 0) 0,06 0,33 4,43

Lauric (12: 0) 0,22 1,41 5,71

Myristic (14: 0) 0,68 17,68 6,76

myristolenic (14: 1) 0,37 1,11 0,75

pentadecane (15: 0) 0,08 1,58 0,34

Palmitic (16: 0) 0,87 36,03 22,20

Palmitoleic (16: 1) 0,12 10,02 7,26

heptadecane (17: 0) 0,23 0,62 0,64

Stearic (18: 0) 0,26 10,66 1,25

Oleic (18: 1) 0,81 18,69 26,99

Linoleum (18: 2) 0,20 0,90 18,31

Linolenic (18: 3) 0,04 0,25 3,04

The nutritional value and medicinal properties of mare's milk and koumiss are significantly

influenced by the content of amino acids in mare's milk and koumiss. The analysis of the amino

acid composition of mare's milk and koumiss in comparison with cow milk-airan and camel

milk showed (Table 4.5) that the sour-milk products due to microbiological processes during

their production increase the content of almost all amino acids. In particular, in 1 kg of mare's

milk, 270.06 mg of amino acids, and in 1 kg of koumiss, their content was 1577.73 mg. That

is, 82.9% increased.

219

Therefore, it can be assumed due to microbiological processes in the preparation of koumiss

that the milk properties are improved by increasing the amino acid content. Along with this, the

general known digestibility of nutrients of fermented milk products is much higher than milk.

It is assumed that the increase in essential amino acids and the improvement in the amino acid

composition of the product accordingly increases the nutritional value and therapeutic quality

of the product.

Conclusions. The chemical composition of mare's milk and koumiss gives grounds that their

production and consumption creates an opportunity to improve the quality of human nutrition.

Table 4. Amino acid composition of milk (mg/kg)

Amino acids Cow milk Camel milk Mare milk

Alanine ALA 2,4 5,26 21,40

Glycine GLY - 2,57 2,99

Valine VAL 6,6 6,72 13,10

Leucine LEU 9,6 23,34 59,24

Isoleucine ILE 5,5 3,58 10,61

Threonine THR 4,3 3,22 1,07

Serine SER 4,9 9,31 6,68

Proline PRO 7,4 43,70 27,96

Asparagine ASN 2,23 0,00

Aspartic acid ASP 5,1 18,70 1,92

Methionine MET 2,5 5,29 6,48

Glutamic acid GLU 20,6 99,75 64,72

Phenylalanine PHE 5,2 7,41 12,42

Glutamine GLN 0,00 42,47 0,00

Lysine LYS 7,8 8,82 1,27

Histidine HIS 5,9 7,77 4,08

Tyrosine TYR 4,3 8,69 2,30

Tryptophan TRP 0,00 2,90 0,00

Cystine CYS 1,2 3,28 0,00

Arginine ARG 3,5 8,21 33,83

total 96,8 313,22 270,06

220

Table 5. Amino acid composition of fermented milk products (kg/kg)

Amino acids Cow milk Camel milk Mare milk

Alanine ALA 10,6 64,69 92,17

Glycine GLY 4,6 33,15 33,27

Valine VAL 13,5 61,34 33,46

Leucine LEU 27,7 109,36 161,03

Isoleucine ILE 16,0 28,64 26,20

Threonine THR 11,0 22,92 25,78

Serine SER 18,2 86,93 79,87

Proline PRO 27,2 206,21 169,02

Asparagine ASN 15,97 26,61

Aspartic acid ASP 21,6 27,04 68,18

Methionine MET 8,1 29,35 30,01

Glutamic acid GLU 49,7 215,87 317,06

Phenylalanine PHE 14,1 46,65 51,27

Glutamine GLN 76,08 129,88

Lysine LYS 23,0 31,35 25,77

Histidine HIS 7,8 5,75 78,24

Tyrosine TYR 15,5 5,76 65,14

Tryptophan TRP 4,3 8,43 15,08

Cystine CYS 2,9 3,87 7,30

Arginine ARG 10,5 98,66 142,40

total 286,3 1178,01 1577,73

221

P77. Effect on Tarhana of Cooked, Dried and Raw Quince Additives

Suleyman Gokmen1, Abdullah Caglar2

1Karamanoglu Mehmetbey University, Technical Vocational School, Department of Food

Processing, Karaman, Turkey

2Afyon Kocatepe University, Faculty of Engineering, Department of Food Engineering,

Afyon, Turkey

*[email protected]

Background & Objectives: Effect on Tarhana of Quince Additives

Method (s) and Results: The aim of this study is added quince to tarhana. For those who like

the quince was aimed to find new areas in the assessment. For this purpose dried, cooked and

raw quinces (%5 rates) to tarhana was added. Thus the effect of quince additive to tarhana was

investigated.

Conclusions (Significance and Impact of the Study): For this purpose, physical, chemical,

functional and sensory analysis was conducted and the results with control samples were

discussed. According to these results, it was concluded that the best tarhana samples with raw

quince additive which has a good degree in terms of functional properties, minerals, protein,

color values and sensory quality and more stable to pH, % water, fermentation loss values and

function features.



Keywords: traditional foods, quince, tarhana


222

P78. The effect of nutrition program applied during pre-competition weight loss period

on urine density change in elite wrestlers

Mutallip Ayar, Meral Kucuk Yetgin

Marmara Unversity, Faculty of Sport Science, Department of Sport Health Science

Aim of the study was to investigate the effect of nutrition program applied to wrestling national

team athletes on pre-competition weight loss period on urine density change.

The experimental group of the study consisted of the wrestling national team athletes (n = 8)

under 23 years of age and the control group consisted of back up athletes (n = 8) at the same

frequencies of the national team. When the experimental group was performing a pre-

competition weight loss program in the presence of a dietitian, the control group lost weight by

using their own methods. A total of 14 days of nutrient and fluid consumption, analyzed by the

Nutrition Information System at the beginning and at the end of the 23 day national team

preparation camp, were recorded for athletes forming both groups, and urine specific weight

(USG), a hand clinical refractometer. Hypo-hydration is defined as USG> 1.020, while USG>

1.030 is defined as severe hypo-hydration.

Results show that, pre-test urine density measurements in the experimental group were

determined as (P:1,016 ± 0,005, L: 1,013 ± 0,004). In the control group, urine density was

determined as (P:1,018 ± 0,008, L:1,032 ± 0,007). According to the groups, pre-test urine

density measurements did not show statistically significant difference (p = 0,401, p> 0,05); In

the final test, the measurements of the test group were found to be lower than the control group

(p = 0.001, p <0.01).

In conclusion, while the urine density of the group with weight loss was determined by a

nutrition program controlled by a dietitian, the average of the control group was determined to

be seriously hypo hydrated.

Keywords: Wrestling, Nutrition, Urine Density

223

P79. Determination of amino acid amount in the meat of pigs in reproductive-respiratory

syndrome

1Sultanuly Z.H., 1Romashev K.M., 1Alikhanov K.D., 1Zhumageldyev A.A., 1Akkozova

A.S, 2Mambetaliev М., 3Przemyslaw S.

1Kazakh National Agricultural University

2Republican State Enterprise "Research Institute for Biosafety Problems" 3Poland Olsztyn "Uarmi and Mazury University"

Abstract

As the results of the study show, the chemical composition in the meat of pigs of the control

group of fat is longer than in the experimental group, and the calorie content is also 1 kcal

higher than in the experimental group, and the remaining indices are almost identical.

Replaceable amino acids in the meat of pigs of the experimental group 7167 mg, and in the

control group 99269.9 mg. Replaceable amino acids in the experimental group 11088 mg, in

the control group 11162 mg.

Keywords: amino acids, evaluation, pig meat, nutritional value.

Introduction

Porcine reproductive and respiratory syndrome ("blue ear", epizootic late abortion of pigs,

PRRS) is a contagious disease characterized by mass abortions of sows at the end of the

gestation period, the birth of unviable piglets and accompanied by the defeat of the respiratory

system. The disease was recorded in the late 80-ies of the XX century. in the American states

of Iowa and Minnesota, where intensive pig production is developed. The infectious nature of

the disease was proved in 1990, and the virus was first isolated by Dutch researchers in 1991.

In 1990-1992, the disease was recorded as an "epizootic late abortion" in Europe in countries

with high pork density and gradually acquired epizootic dimensions [1,2]. Now PRRS is

registered in many countries of the world with developed pigs, as the infection has an enzootic

character. The economic damage is quite high, it consists of losses related to the violation of

the reproductive function of sows: abortions, stillbirths, pigs shortly after birth to 80%; decrease

in the commercial value of pork. In addition, the costs of measures for diagnosis and control of

the disease are increasing. The highest production losses occur during acute PRRS outbreaks in

the initial phase of the disease, during which 1 to 3% of adult pedigree livestock of a previously

healthy farm can die [3,4]. Pigs of all ages and breeds are susceptible to the causative agent of

the PRRS. However, reproductive failure is observed only in pregnant pigs, and respiratory

disease in all age groups. The source of the infectious agent is sick and sick pigs, which secrete

the virus with nasal mucus, feces, urine and sperm. The PRRS virus persists for a long time in

the body of pigs. The most active transmission of the virus occurs with direct contact of

224

susceptible and sick animals (with excretions from sick pigs). The virus can be transmitted

through the sperm of boars produced by mating or artificial insemination. There is information

about the aerogenic transfer of the virus to a distance of 3 ... 20 km from the source of infection.

Vertical transplacental transmission of the virus is possible. The factors of transmission of the

causative agent of PRRS are infected feeds, water, air, manure, transport, overalls, rodents that

live on the farm, and other objects of the environment. Under certain conditions, the meat of

sick pigs may be a factor in the transmission of the causative agent of infection [5]. The purpose

of our scientific study is to determine the amount of amino acids in pork in the reproductive-

respiratory syndrome of pigs.

Materials and methods

The research was carried out in the laboratory of the RSE "Scientific Research Institute for

Biological Safety". Studies were carried out on pigs, namely: a sick animal circovirus infection

(group I - control), a healthy animal (group II - experimental). As a research material, samples

were taken from the femoral muscles of pigs in the experimental group (10 heads) and the

control group (10 heads). During the research, the aforementioned fat content, meat yield, and

the composition of amino acids in the meat of pigs were determined. Amino acids were

determined on an automatic analyzer of amino acids AAA-834.

The content of amino acids in the meat of pigs AAA 881- was carried out with the help of an

automated amino acid analyzer [6,7].

Results of the study and discussion

The full value of protein nutrition is caused not only by the number of individual amino acids,

but also by their relationship among themselves. Therefore, the optimization of the amino acid

composition is of the greatest interest from the point of view of protein conservation and

increase in the productivity of animals.

It is known that the value of food, digestion, digestibility depends on its chemical

composition, so the amount of moisture, fat, protein in the composition of pig meat is

determined (Table 1).

Table 1. The chemical composition of pork, in the calculation of 100 g / g

Indicators Protein Fat Moisture Carbohydrate Ash Calories

(kcal)

Control 19,53 3,83 75,70 0 0,94 112,6\471

experimental 18,92 2,08 75,79 0 0,81 112,4\470

225

As the results of the study show, the chemical composition of the meat of the pigs in the control

group of fat is higher than in the experimental group, and the calorie content is also 1 kcal

higher than in the experimental group, and the remaining indices are almost identical.

The protein participates in the ongoing physiological and biochemical phenomena, its

effectiveness, nutritional value depends on the composition of amino acids in it. As a part of

the usefulness of protein depends on the availability of all the amino acids necessary for the

body. In this connection, we investigated in a comparative aspect the amino acid composition

of pork in the control group and the amino acid composition in the experimental group.

The results of determining the amount of amino acids in the control and test groups are shown

in the following table 2.

Table 2. Essential amino acids of pork, in the calculation of (100 g/ g)

Name of amino acids

Groups of animals

The composition of amino acids mg /

100g: essential amino acids Control group Experienced group

Valine 108±108,7 1097±109,7

Isoleucine 92992,9 935±93,5

Leucine 1472±147,2 1419±141,9

Lysine 1561±156,1 1637±163,7

Methionine 458±45,8 451±45,1

Threonine 920±92,0 863±86,3

Phenylalanine 779±77,9 765±76,5

Total amount of mg / 100g 99269,9 7167

According to the results of the studies from Table-2, the essential amino acids in pork in the

experimental group were determined in the amount of 7167 mg / 100 g, and in the meat of the

control group - 99269.9 mg / 100 g.

As the results of the research show, comparing the pork of the "experimental group", it is

evident that the amount of essential amino acids is greater in the pork of the control group.

The results of studies to determine the number of interchangeable amino acids in pork are

given in Table 3.

226

Table 3. The content of interchangeable amino acids in pork, in the calculation of 100 g / mg

Name of amino acids Taken to the study groups of pigs

The composition of amino acids mg

/ 100g: interchangeable amino acids Control group Experimental group

Acid Aspargin 1814±181,4 1747±174,7

Acid Glutamine 3041±304,1 2941±294,1

Serin 703±70,3 806±80,6

Histidine 740±74,0 761±76,1

Glycine 827±82,7 917±91,7

Arginine 1170±117,0 1161±116,1

Alanin 1170±117,0 1021±102,1

Tyrosine 665±66,5 685±68,5

Cysteine 265±26,5 241±24,1

Tryptophan 262±26,2 251±25,1

Proline 505±50,5 557±55,7

Total amount of mg / 100g 11162 11088

As can be seen from Table 3, the content of interchangeable amino acids in the pork in the

compared groups was relatively unequal. In the control group, it was also seen that there were

more amino acids in the meat of pigs.

According to our results, the amount of essential amino acids in the meat of the control and

experimental groups was 11162 mg / 100 g and 11088 mg / 100 g, respectively. It was found

that the number of interchangeable amino acids is larger in the "control group" 11162 mg /100

g.

Сonclusions

1. The results of the conducted studies indicate that pigs not infected with the reproductive-

respiratory syndrome infection by chemical composition in meat, fat more than in the

experimental group, and by caloric content also 1 kcal higher than the experimental group.

2. It is proved that the disease affects the number of interchangeable and irreplaceable amino

acids in the pork essential amino acids in the meat of pigs of the experimental group 7180 mg

/ 100 g, and in the control group 99269.9 mg / 100 g. Replaceable amino acids in the

experimental group 11106 mg / 100 g, in the control group 11162 mg / 100 g.

227

3. It has been established by research that young pigs sick with reproductive and respiratory

syndrome infection need more complete nutrition and the need for a set of essential amino acids

is much higher than in adult animals.

Literature

1. Gavrilova, V.L. Isolation of the virus of the reproductive-respiratory syndrome of pigs from

pathological materials of experimentally infected sub-guinea pigs. Gavrilova, T.Z. Baibikov,

N.S. Dudnikova // Probl. infectious diseases. pathology of living: Tez. doc. conf., dedicated.

100th anniversary of the discovery of the foot and mouth disease virus.

Vladimir, 1997.-P.116.

2. Reproductive-respiratory syndrome of pigs. Baibikov, A.A. Gusev,

ON. Yaremenko, N.S. Dudnikova, V.L. Gavrilova, S.A. Kukushkin, I.Ya. Kurman,

V.F. Kovalishin, A.M. Rakhmanov // Veterinary Medicine. 2001, № 3.-С.18-24.

3. Baibikov, T.Z. Prevention of major viral diseases of pigs

in industrial pig production / T.Z. Baibikov, S.A. Kukushkin // Problems

Infectious Pathology of Pigs: Materials of the XV Moscow International.

Veterinary Congress on Small Animal Diseases, 21-23

Apr. 2007.-Moscow, 2007.- С. 8-14.

4. Baibikov T.Z. Reproductive-respiratory syndrome of pigs / Vet.vrach - 2000. №2.-p.20-24.

5. Kushkin S.A. development of means of specific prevention of reproductive and respiratory

syndrome of pigs [Text]: dis ... .doc. vet. Sciences: 16.00.03: is protected 21.03.09 Kushkin

Sergey Anatolevich. -M, 2009. -370 s. Bibliography: p.294-337. -05200950299

6. Ryadchikov V.G. Amino acid feeding of pigs. Recommendations / V.G. Ryadchikov, B.D.

Kalnitsky, M.O. Omarov. M., 2000. - P.62

7. Kirikbayuly S., Teleuali TM, "Veterinarians sanitariyly" saraptau workshops "Almaty,

Agrouniversitet, 2007.-362b.

228

P80. Effects of UV Application and Chitosan Addition to Raw Milk on Some Properties

of Raw Milk

Halil İbrahim Kahve*, Furkan Aydın, Ayhan Duran, Mustafa Ardıç


Background & Objectives: Milk is an animal food product having short shelf life due to its

rich nutritional content. In today's world, different heat treatments modules are used to prolong

the shelf life of raw milk which adversely affect its nutritional value. In recent years there has

been an increasing interest in non-thermal processes for milk processing.

Method (s) and Results: In this study, effects of UV application and chitosan on the

composition and microbial properties of raw milk during storage were investigated. For the

study, four groups were formed which are raw milk (group I), chitosan added milk (group II),

UV applied milk (group III) and chitosan added milk applied with UV (group IV). For these

groups, milk composition, total viable bacteria count, somatic cell count, pH and SH analyzes

were performed. It was concluded that UV and chitosan application did not affect protein,

lactose and fat contents statistically in raw milk. On the other hand, For group II, the pH value

decreased significantly (p<0.05), while the ºSH value increased significantly. Total viable

bacteria decreased significantly for group IV (p<0.05). Somatic cells were decreased

significantly for group II and group IV.

Conclusions (Significance and Impact of the Study): Considering the results of the study, it

was concluded that UV and chitosan treatments together stopped microbial growth in raw milk

but decreased pH while increasing ºSH values.



Keywords: UV, chitosan, raw milk.

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