Person: ÖZMEN TOĞAY, SİNE
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ÖZMEN TOĞAY
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SİNE
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Publication Antibiotic resistance and virulence genes in enterococcus species isolated from raw and processed seafood(Springer India, 2021-12-01) Cardak, Mine; Ay, Mustafa; Karaalioglu, Onur; Erol, Ozlem; Bagci, Ufuk; Ozmen Togay, Sine; ÖZMEN TOĞAY, SİNE; Bursa Uludağ Üniversitesi/Ziraat Fakültesi.; IZQ-1342-2023; V-5408-2017; AAC-2693-2021; JFA-0267-2023This study evaluated the antibiotic resistance characteristics and virulence genes of enterococci isolated from raw and processed seafood sold in the Marmara Region, Turkey. In this context, the enterococcal load was determined as between 1.0 and 2.5 log CFU/g in 39 of a total of 397 samples. It was determined that 117 strains isolated from the samples belonged to Enterococcus gallinarum, E. casseliflavus, E. durans, E. faecium, and E. faecalis species. Erythromycin, tetracycline, streptomycin, and gentamicin resistance was observed, whereas the tetM, ermB, aac(6')-aph(2'')-la genes were found in a majority of the isolates. It was also determined that the isolates carried the agg2 and gelE virulence genes. When all these results are evaluated, the presence of these isolates in aquatic products may pose a risk in terms of food safety and public health.Publication Stabilisation of lavender essential oil extracted by microwave-assisted hydrodistillation: Characteristics of starch and soy protein-based microemulsions(Elsevier, 2021-09-17) Uzkuc, Nesrin Merve Çelebi; Uzkuc, Hasan; Berber, Mehmet Mert; Kuzu, Kübra Tarhan; Togay, Sine Özmen; Hosoğlu, Müge İşleten; Toklucu, Ayşegül Kırca; Kurt, Saliha B.; Şahiner, Nurettin; Yüceer, Yonca Karagül; ÖZMEN TOĞAY, SİNE; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; AAC-6337-2021In this work, microwave-assisted hydrodistillation (MAHD) technique was used to obtain lavender essential oil (LEO) with a yield of 5.5 %. Oil in water microemulsions of LEO were prepared with starch and soy protein by ultrasonic emulsification. Total phenolic content and antioxidant capacity of the samples were evaluated. Microemulsions exhibited antimicrobial effect against S. aureus and B. cereus. The major volatiles of LEO were linalool L (29.0 %), 1,8-cineole (13.9 %), camphor (12.3 %) and linalyl acetate (11.9 %). Camphene, 1,8-cineole, (Z)-ocimene, linalool, and 2,6-nonadienal were determined as aroma-active compounds by gas chromatographyolfactometry. The stability of emulsions at different pH (3, 6 and 9) and temperatures (4 and 25 degrees C) were evaluated by measuring their size distribution, zeta potential, viscosity and color during storage. The stable droplets of LEO microemulsion that ranged between 392 and 732 nm were obtained with starch at pH 6. The formulated starch-based emulsions of LEO at pH 6 revealed the highest stability at 25 degrees C.Publication Combined therapy with probiotic vsl#3 and omega-3 fatty acids attenuates colonic injury and inflammation in chronic dnbs-induced colitis in mice(Polish Acad Sciences, Inst Systematics Evolution Animals, 2021-10-01) Ilktac, Havvanur Yoldas; Kiziltan, Gul; Lanpir, Asli Devrim; Ozansoy, Mehmet; Gunal, Mehmet Y.; Togay, Sine Ozmen; Keskin, Ilknur; Ozdemir, Ekrem M.; Kilic, Ulkan; Togay, Sine Ozmen; ÖZMEN TOĞAY, SİNE; 0000-0002-4267-9950; AAC-6337-2021Inflammatory bowel disease (IBD) is a progressive chronic inflammatory disease affecting the gastrointestinal tract with a chronic relapsing and remitting disease course. While there are a number of therapeutic strategies available to treat IBD, a definitive treatment still hasn't been defined, leading to alternative treatment options including nutritional support. Herein, we planned to investigate the combined impact of probiotics and omega-3 (omega-3) fatty acids on inflammatory response and intestinal epithelium in chronic colitis induced by 2,4-Dinitrobenzenesulfonic acid (DNBS). Fifty BALB/c mice were randomly divided into five groups: non-colitis control, colitis with no treatment applied (control colitis), colitis treated with probiotics (VSL#3), colitis treated with omega-3, and colitis treated with both VSL#3 and omega-3. Colitis was induced by intrarectal administration of 2,4-Dinitrobenzenesulfonic acid (DNBS) in all groups but the non-colitis control group. Ten days after the DNBS period, phosphate-buffered saline (for both the non-colitis control and colitis control groups), VSL#3, omega-3, or VSL#3 + omega-3 treatments were administered intragastrically to their respective groups for 10 days. By analyzing the colonic expression of interleukin IL-6, IL-10, and IL-17A, and interferon gamma (IFN-gamma) and tumor necrosis factor alpha (TNF-alpha) levels, results revealed that levels of IFN-gamma IL-17, and TNF-alpha were significantly higher in the control colitis group when compared with the other groups. The control colitis, colitis +VSL#3, and colitis + omega-3 groups exhibited higher scores of microscopic damage compared to the non-colitis control and colitis + VSL#3 + omega-3 groups. The closest histological image to the non-colitis control group was presented in the colitis + VSL#3 + omega-3 group. The findings indicate that the combined effect of probiotics and omega-3 fatty acids might have a protective effect against colon injury and inflammation by creating synergistic effects. However, more research is needed to understand the exact mechanism of this synergistic effect and to examine how this therapeutic approach can be used in inflammatory bowel diseases.Publication Impact of coffee silverskin on in-vitro viability of kefir culture during storage(Croatian Dairy Union, 2022-01-01) Değirmencioğlu, Nurcan; Özmen-Togay, Sine; GÜLDAŞ, METİN; ÖZMEN TOĞAY, SİNE; Gülkün, Günnur; YILDIZ, ELİF; Yıldız, Elif; Sahan, Yasemin; ŞAHAN, YASEMİN; Gürbüz, Ozan; GÜRBÜZ, OZAN; Bursa Uludağ Üniversitesi/Ziraat Fakültesi; Bursa Uludağ Üniversitesi/Sağlık Bilimleri Fakültesi; Bursa Uludağ Üniversitesi/Keleş Meslek Yüksekokulu.; 0000-0002-5187-9380; 0000-0003-1356-9012; 0000-0001-7871-1628; GLT-7125-2022; AAG-6424-2021; U-1332-2019Probiotic dairy products must contain a certain level of live probiotic microorganisms at the time of consumption. The number of live microorganisms in kefir culture, which is a mixture of different microorganisms, may change during storage due to various factors. In this study, the effects of adding a novel ingredient coffee bean membrane (CSS-coffee silverskin), on the viability of microorganisms contained in kefir culture were investigated. For this purpose, CSS obtained from 2 different coffee varieties (Arabica and Robusta) was added to kefir samples at 3 different concentrations (0.5, 0.75 and 1.0 %) at the beginning of fermentation. It was observed that especially the addition of CSS belonging to the Robusta variety significantly increased the viability of lactic acid bacteria (lactobacilli and lactococci) which accounted for 88-94.10 % and 82.37-92.44 % respectively. During the storage period of 28 days at 4 degrees C; it could be observed that kefir enrichment with CSS of both coffee varieties increased the viability of lactobacilli and lactococci after in-vitro digestion, depending on the rate of supplementation. Number of yeasts was decreased during the storage.