Browsing by Author "Ozdal, Tugba"

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Citation Count: 6
Bioaccessibility of terebinth (Pistacia terebinthus L.) coffee polyphenols: Influence of milk, sugar and sweetener addition
(Elsevier Sci Ltd, 2022) Kamiloglu, Senem; Ozdal, Tugba; Bakir, Sena; Capanoglu, Esra
In this study, terebinth coffee formulations were prepared with whole or skimmed milk with or without sugar/ sweetener in order to study the matrix effect on the bioaccessibility of terebinth polyphenols. Quercetin glycosides and catechin were the major flavonoids identified in the terebinth formulations, whereas gallic, protocatechuic, syringic and ellagic acids were determined as the non-flavonoid compounds. The in vitro gastrointestinal digestion model results revealed that addition of whole milk to terebinth coffee increased the total bioaccessible flavonoids significantly (45%) (p < 0.05), whereas skim milk addition did not result in any significant change. Furthermore, antioxidant capacity results measured with CUPRAC assay showed that addition of milk alone or together with sugar/sweetener increases the bioaccessibility of terebinth coffee antioxidants (36-70%) (p < 0.05). Overall, terebinth coffee + whole milk + sugar formulation was found to contain the highest amount of bioaccessible flavonoid and non-flavonoid compounds (42.71-47.07 mg/100 g).
Citation Count: 9
Chemistry of Protein-Phenolic Interactions Toward the Microbiota and Microbial Infections
(Frontiers Media Sa, 2022) Yilmaz, Hilal; Gultekin Subasi, Busra; Celebioglu, Hasan Ufuk; Ozdal, Tugba; Capanoglu, Esra
Along with health concerns, interest in plants as food and bioactive phytochemical sources has been increased in the last few decades. Phytochemicals as secondary plant metabolites have been the subject of many studies in different fields. Breakthrough for research interest on this topic is re-juvenilized with rising relevance in this global pandemics' era. The recent COVID-19 pandemic attracted the attention of people to viral infections and molecular mechanisms behind these infections. Thus, the core of the present review is the interaction of plant phytochemicals with proteins as these interactions can affect the functions of co-existing proteins, especially focusing on microbial proteins. To the best of our knowledge, there is no work covering the protein-phenolic interactions based on their effects on microbiota and microbial infections. The present review collects and defines the recent data, representing the interactions of phenolic compounds -primarily flavonoids and phenolic acids- with various proteins and explores how these molecular-level interactions account for the human health directly and/or indirectly, such as increased antioxidant properties and antimicrobial capabilities. Furthermore, it provides an insight about the further biological activities of interacted protein-phenolic structure from an antiviral activity perspective. The research on the protein-phenolic interaction mechanisms is of great value for guiding how to take advantage of synergistic effects of proteins and polyphenolics for future medical and nutritive approaches and related technologies.
Citation Count: 92
Effect of food matrix on the content and bioavailability of flavonoids
(Elsevier Science London, 2021) Kamiloglu, Senem; Tomas, Merve; Ozdal, Tugba; Capanoglu, Esra
Background:Dietary flavonoids have drawn great interest owing to their potential positive effects on health, which considerably rely on their bioaccessibility, transport and further metabolism in the body. One of the key parameters that influence the flavonoid bioavailability is the interaction of these compounds with other nutrients present in the human diet. Scope and Approach:This review highlights the current findings on the influence of co-ingestion of flavonoids with other macro- (carbohydrates, lipids and proteins) and micro-constituents (vitamins, minerals, and other micronutrients) in foods. Key Findings and Conclusions:Majority of both in vitro and in vivo studies in the literature suggest that proteins, dietary fiber, and minerals may induce disadvantageous impact on the bioavailability of flavonoids. On the other hand, lipids, digestible carbohydrates, vitamins, alkaloids, carotenoids and other flavonoids are likely to improve flavonoid bioavailability. Nevertheless, interaction of flavonoids with food matrix components is a complicated parameter that needs to be explored further in order to ensure utmost positive health effects to humans.
Citation Count: 21
Evaluation of Turkish propolis for its chemical composition, antioxidant capacity, anti-proliferative effect on several human breast cancer cell lines and proliferative effect on fibroblasts and mouse mesenchymal stem cell line
(Taylor & Francis Ltd, 2018) Ozdal, Tugba; Sari-Kaplan, Gulce; Mutlu-Altundag, Ergul; Boyacioglu, Dilek; Capanoglu, Esra
Propolis is an extremely complex resinous natural compound collected by honey bees from various plant sources and exhibits pharmacological and biological properties attributed to the presence of polyphenols. This study examined the total phenolic and flavonoid contents as well as the total antioxidant capacity using 2,2 '-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), cupric-reducing antioxidant capacity (CUPRAC), and ferric-reducing antioxidant power (FRAP) methods. Turkish propolis has very high total phenolic (314.36 +/- 3.65 mg GAE/g propolis) and total flavonoid contents (522.71 +/- 11.45 mg QE/g propolis). The highest antioxidant capacity value was obtained by the CUPRAC method (1184.94 +/- 63.27 mg TE/g propolis). Phenolic profile of Turkish propolis was also determined by high performance liquid chromatography with photodiode array detection (HPLC-PDA) method. The main phenolic compounds identified in Turkish propolis was flavonoids including pinocembrin > chrysin > galangin > pinobanksin > pinostrobin and phenolic acids including caffeic acid > p-coumaric acid > ferrulic acid > t-cinnamic acid. In the present work, anti-proliferative and proliferative effects of propolis extracts were also investigated on two different breast cancer cell lines; MDA-MB-231, UACC-3199 and on two normal cell lines; fibroblasts and mouse mesenchymal stem cell lines. According to the XTT results, Turkish propolis sample showed significant anti-proliferative effect on MDA-MB-231 and UACC breast cancer cell lines. Interestingly, Turkish propolis sample had proliferative effect on both fibroblasts and mouse mesenchymal stem cells. These results suggest that Turkish propolis can be considered as a potent agent on breast cancer treatment for further investigations.
Citation Count: 6
Extraction Techniques for Plant-Based Bio-active Compounds
(Springer-verlag Singapore Pte Ltd, 2019) Omeroglu, Perihan Yolci; Acoglu, Busra; Ozdal, Tugba; Tamer, Canan Ece; Copur, Omer Utku
Bio-active compounds include terpenoids, alkaloids, nitrogen-containing compounds, organosulfur compounds, and phenolics. Plant-based bio-active compounds show antimicrobial activity, anti-inflammatory activity, immunostimulatory activity, anticancer activity, antioxidant activity, etc. Due to higher benefits of bio-active compounds, they have been used for the manufacturing of food supplements and food additives and as an alternative to drugs and an ingredient for foods to increase their functionality. The extraction is the main step to obtain a desired bio-active compound from the plant materials. Since bio-active compounds are synthesized in small quantities in plants and embedded within the plant matrix, sometimes complexed with other compounds in the plant, their proper extraction method is very crucial. There are two main extraction methods used for bio-active compounds: classical or conventional methods and nonconventional methods. The classical methods include soxhlet extraction, maceration, infusion, percolation, digestion, decoction, steam, and hydrodistillation. The disadvantages of conventional methods include higher consumption of organic solvents with higher purity, higher cost, lower extraction efficiency, long processing time, and higher temperature. Therefore, as an alternative to classical extraction methods, nonconventional methods have been applied extensively so far. Nonconventional methods were referred to as green technologies. Since energy and organic solvent consumption are reduced, those methods can be regarded as beneficial to the environment. The most important methods are ultrasound-, enzyme-, microwave-, and pulsed electric field-assisted extraction, pressurized liquid extraction, and supercritical fluid extraction. The extraction yields of bio-active compounds are strongly bound on the extraction method, physicochemical properties of the plant material, extraction solvent, temperature, pressure, and time. The present chapter focuses on the technologies used for the extraction of plant-based bio-active compounds and comparison of advantages and disadvantages of the methods and summarizes the recent advances in this field.
Citation Count: 8
Fatty acid composition of sweet bakery goods and chocolate products and evaluation of overall nutritional quality in relation to the food label information
(Academic Press inc Elsevier Science, 2020) Omeroglu, Perihan Yolci; Ozdal, Tugba
The study aimed to determine fatty acid (FA) composition of some sweet bakery goods and chocolate products on Turkey market (n = 35) and to evaluate their overall nutritional quality in relation with the nutritional facts on the label. Moreover,"trans fatty acid (TFA)-free" declaration on the label was checked with the current labelling regulations in Turkey. Majority of the sample groups represented the prevalence of palmitic and oleic acid; on the other hand, it was difficult to specify a sample group with a specific FA. Erucic acid, for which European Commission set maximum limits, was not detected in any of the samples. It was observed that total saturated fatty acids (SFA) constituted more than 44 % of total FA. In all cases, total TFA content was lower than 1 % of total FA. Based on nutritional facts on the label, that type of products provide higher energy with the main source of fat and carbohydrates. Therefore, consumption of those products in a diet should be limited not to gain an excess amount of body weight and to have adverse health effects related to higher SFA content. This study can be regarded as a case surveillance study by providing updated data that can be used by Nutritionals and authorities to make risk assessments on consumer health.
Citation Count: 0
From carotene-rich waste-to-food: Extraction, food applications, challenges and opportunities
(Elsevier Science London, 2025) Tomas, Merve; Kamiloglu, Senem; Nemli, Elifsu; Ozdal, Tugba; Haque, Shafiul; Apak, Resat; Capanoglu, Esra
Background: Food waste products of industrial processing pose environmental and economic problems. Although there are existing studies in the current literature regarding the evaluation of carotene-rich waste, there is a need for innovative and up-to-date information on the valorization of these wastes. Scope and approach: This article aims to provide an extensive approach to food waste valorization, extraction of carotenoids from waste including potential sources of functional food ingredients, food applications, and life cycle assessment in terms of carotene-rich wastes. Key findings and conclusions: Recovery of carotene from food waste is an important strategic aim in terms of a sustainable agriculture system and the development of functional foods and natural food colorants. In this sense, various green extraction techniques are used for high yields and the best quality carotenoids. Combining green extraction methods including pulsed electric field (PEF) and ultrasound-assisted extraction (UAE) or pressurized liquid extraction (PLE) and supercritical fluid extraction (SFE) may be an efficient approach. However, research on the extended applications of these carotenoid-rich extracts is scarce, so future studies should focus on their potential use in various food materials. Therefore, further studies are required to cover the current gaps relating to the upcoming valorization of carotenes.
Citation Count: 290
Guidelines for cell viability assays
(Wiley, 2020) Kamiloglu, Senem; Sari, Gulce; Ozdal, Tugba; Capanoglu, Esra
Recently, the interest in the application of cell viability assays has been increasing in various fields. Cell viability assays may be broadly classified as (a) dye exclusion assays, (b) colorimetric assays, (c) fluorometric assays, (d) luminometric assays, and (e) flow cytometric assays. Dye exclusion assays include trypan blue, eosin, congo red, and erythrosine B stain assays, whereas 3-[4,5-dimethylthiazol-2-yl]-2,5 diphenyl tetrazolium bromide (MTT), 3-(4,5-dimethylthiazol-2-yl)-5-(3-carboxymethoxyphenyl)-2-(4-sulfophenyl)-2H-tetrazolium (MTS), 2,3-bis-(2-methoxy-4-nitro-5-sulfophenyl)-2H-tetrazolium-5-carboxanilide (XTT), 2-(4-iodophenyl)-3-(4-nitrophenyl)-5-(2,4-disulfophenyl)-2H tetrazolium, monosodium salt (WST-1), 2-(2-methoxy-4-nitrophenyl)-3-(4-nitrophenyl)-5-(2,4-disulfophenyl)-2H-tetrazolium, monosodium salt (WST-8), lactate dehydrogenase (LDH), sulforhodamine B (SRB), neutral red uptake (NRU), and crystal violet stain (CVS) assays are among the colorimetric assays. Similarly, resazurin and 5-carboxyfluorescein diacetate acetoxymethyl ester (5-CFDA-AM) assays are based on fluorometric measurements, whereas luminometric assays comprise adenosine triphosphate and real-time viability assays. Major flow cytometric assays include membrane asymmetry, membrane permeability, and mitochondria assays. In this guideline, the mechanisms and the practice of assessment of the most common cell viability assays applied in research labs are discussed in detail. An ideal cell viability assay should be safe, rapid, reliable, efficient, and time- and cost-effective, and should not interfere with the test compound. Overall, it can be concluded that more than one cell viability assay should be applied in order to obtain reliable results.
Citation Count: 2
In vitro digestibility of plant proteins: strategies for and health implications
(Elsevier Sci Ltd, 2024) Kamiloglu, Senem; Tomas, Merve; Ozkan, Gulay; Ozdal, Tugba; Capanoglu, Esra
Plant proteins (PP) are gaining growing global attention, driven by increased consumer awareness on the importance of healthy nutrition, concerns for animal welfare, and emphasis on understanding environmental impacts. Digestibility of PP directly affects their nutritional value and health effects. Previous research has shown that the digestibility of PP can be improved by (i) conventional and emerging food processing technologies, including thermal treatment, fermentation, highpressure processing, pulsed electric field, cold plasma, and ultrasonication, (ii) chemical methods involving enzymatic hydrolysis and use of polyphenols and other agents to form complexes, and (iii) food formulation/matrix. Overall, the selection of a proper protein source, food processing or chemical technology, and food formulation can be used to improve the digestibility of PP.
Citation Count: 0
IMPROVED DOMESTIC PROBIOTIC ENERGY BAR DESIGN BY USING SENSORY ANALYSIS METHODS
(Plapiqui(uns-conicet), 2022) Kinvan, Emine; Ozdal, Tugba
Today, studies have shown that probiotics have significant effects on health and can be used to prevent various diseases. However, the consumption of probiotic products is still not sufficient. Therefore, probiotic products should be multiplied and disseminated. In this study, it was aimed to develop a probiotic product with high nutritional value and energy level by using probiotic oatmeal, hazelnut, peanut, pistachio, almond, walnut and chocolate. The products produced as probiotic energy bars are designed in three different formulations. Then, sensory analyzes and microbiological analyzes were applied. Sensory analyzes were performed in triplicate and the results were given as mean +/- standard deviation. The most preferred product formulation was selected using ranking tests and the profile of the products was examined using quantitative descriptive analysis from sensory analyzes. In microbiological analysis, the number of probiotic bacteria, the total number of bacteria, the number of molds and yeasts were determined and the suitability for consumption was evaluated. As a result, the produced probiotic energy bar was found suitable for consumption.
Citation Count: 67
Investigation of antioxidant capacity, bioaccessibility and LC-MS/MS phenolic profile of Turkish propolis
(Elsevier, 2019) Ozdal, Tugba; Ceylan, Fatma Duygu; Eroglu, Nazife; Kaplan, Muammer; Olgun, Elmas Oktem; Capanoglu, Esra
Propolis is a resinous bee hive product that has many biological activities. In this study, a total of 11 raw propolis samples were collected from various geographical areas in Turkey. Phenolic compounds were extracted from all samples and analyses of total phenolics and flavonoids and total antioxidant capacities were performed. All the samples showed high total phenolic and flavonoid contents and antioxidant capacities. Moreover, the in vitro bioaccessibility of Turkish propolis samples were investigated according to simulated in vitro gastrointestinal digestion method. Bioaccessibility was increased through the gastric and intestinal phases. Furthermore, the composition of polyphenols (phenolic acids and flavonoids) in Turkish propolis extracts was investigated by LC-MS/MS method. A total of 32 phenolic compounds, including Caffeic acid phenylethyl ester (CAPE) which was observed in all samples, were identified in the samples. Higher CAPE contents were determined in the samples from the Marmara region which is in line with its higher antioxidant capacity values. As a conclusion, propolis samples collected from different geographical locations differ for their phenolic and flavonoid contents, individual phenolic profile and bioaccessibility.
Citation Count: 1
Investigation of fatty acid composition including trans fatty acids and erucic acid in selected salty snack foods
(Wiley-hindawi, 2021) Ozdal, Tugba; Omeroglu, Perihan Yolci
The objectives of the present study were to determine and evaluate the fatty acid composition of a selection of salty snacks present on markets in Turkey with a reliable chromatographic method; to evaluate trans fatty acid (TFA) and erucic acid contents in terms of food safety, and to check "TFA-free" statement on the label with current legislation. Based on the method verification study, the performance criteria of the analytical methods used were found acceptable. Even though the highest level of total fat was found in the potato chips, puff, and popcorn category, the saturated fatty acids were higher (p < .05) in crackers category. Palmitic acid was predominant for cracker and grissini groups, whereas oleic acid showed higher prevalence for the last group. None of the samples revealed food safety risks regarding erucic acid and TFA. Moreover, the declaration on the label for TFA was verified with the analytical results. Practical applications High salt-containing snack products are highly appreciated worldwide and consumed by people of all ages. There is a wide diversity of these products and the market is growing fast according to their palatability and high availability. Therefore, the determination of the fatty acid profile of these snack products is of great importance as it is directly related to health. This study has been performed to evaluate the fatty acid composition of selected commercial salty snacks in Turkey in three categories including "crackers," "grissini," "potato chips, puff, and corn snacks". It focuses on present reliability of a reference standard method used for routine analysis of fatty acid compositions, determination of fatty acid composition (saturated, monounsaturated, polyunsaturated, and total fatty acids in addition to individual fatty acids) of a selection of salty snacks present on markets in Turkey, evaluation of trans fatty acid and erucic acid contents in terms of food safety and confirmation of "trans fatty acid (TFA)-free" statement on the label with the latest Turkish labeling regulations.
Citation Count: 10
Investigation of textural, functional, and sensory properties of muffins prepared by adding grape seeds to various flours
(Wiley, 2022) Yalcin, Elif; Gök, İlkay; Gök, İhsan; Gastronomi ve Mutfak Sanatları / Gastronomy and Culinary Arts
Functional muffins were developed by whole wheat (Triticum aestivum L.), whole siyez wheat (Triticum monococcum L.), and whole oat (Avena sativa L.) flours with grape seed flour (GSF) at 7.5% and 15% ratio which is an important by-product of the food industry. Antioxidant capacities, physicochemical, color, textural, and sensorial properties of muffins were evaluated. Total phenolic contents and antioxidant capacities of muffins were enhanced significantly (p < .05) with GSF addition. Whole oat flour muffins exhibited higher total phenolic contents and antioxidant capacities than others. Hardness and chewiness values (p < .05) of all muffins were significantly different from each other. L, a, and b values were decreased in crumb and crust with increased amounts of GSF. According to sensory analysis results, there were no significant differences (p > .05) between muffins of whole wheat, whole siyez, and whole oat flours. Based on the results, GSF can be used for the enrichment of bakery products to prepare functional food. Practical applications This study has been carried out to produce functional muffins that may provide additional health benefits, besides finding a solution of food waste management. Grape seeds have been associated with positive health effects according to their high antioxidant capacity related to their rich content of polyphenols. The processes of wine, fruit, pekmez, and vinegar produce significant quantities of solid organic waste and by-products, including grape pomace, seed, and skins after pressing the grape. The usage of these valuable by-products in food is important for the reduction of food waste, improvement of public health according to their high antioxidant capacity and sustainability. The present study focuses on total phenolics, antioxidant capacities, physicochemical, color, textural, and sensory properties of functional muffins. To the best of our knowledge, this is the first study that has focused on the effect of adding grape seed flour (in two different doses 7.5% and 15%) for the development of innovative functional muffins produced using different types of flours including whole wheat (Triticum aestivum L.) flour, whole siyez wheat (Triticum monococcum L.) flour, and whole oat (Avena sativa L.) flour.
Citation Count: 0
Microwave-Assisted Hot Air Drying of Orange Snacks: Drying Kinetics, Thin Layer Modeling, Quality Attributes, and Phenolic Profiles
(Wiley-hindawi, 2023) Ozkan-Karabacak, Azime; Acoglu-Celik, Buesra; Ozdal, Tugba; Yolci-Omeroglu, Perihan; Copur, oemer Utku; Bastug-Koc, Ayse; Pandiselvam, Ravi
Citrus fruits, regarded as a prominent fruit crop, are cultivated extensively around the globe and orange (Citrus sinensis L.) is a widely cultivated popular member of the citrus family. Dried oranges have gained recognition as a healthy snack option among consumers and worldwide markets due to the absence of additional ingredients such as sugar and chemicals, whilst yet containing significant natural beneficial components. The drying method is very intriguing due to its ability to facilitate the efficient production, packaging, storage, and transportation of dried oranges at a cost-effective price. In this study, the effects of microwave pretreatment (Mpt) (90 W, 30 min) on hot air drying (HTAD-MW) (60, 70, and 80 degrees C) were investigated, along with the effects on the drying kinetics, rehydration capacity, and quality properties of the orange snack including phenolic compounds (vanillic acid, gallic acid, epicatechin, hesperidin, naringenin, chlorogenic acid, sinapic acid, and o-coumaric acid), antioxidant capacities (with DPPH, FRAP, and CUPRAC methods), and ascorbic acid contents. For modeling the kinetics of orange snack drying in all tests, logarithmic, Wang and Singh's, diffusion approach, two term, and Wang and Sing's models performed best. Hot air drying (HTAD) at 70 degrees C applied orange snacks showed the lowest Delta E*ab value, and the color values were close to those of fresh orange slices. The levels of total and individual phenolics, antioxidant capacity (AC), and ascorbic acid (AA) in dried orange snacks were found to be significantly lower (p < 0.05) than in the fresh orange slices. Results also showed that HTAD-MW-applied orange snacks contained more total phenolic (TP) content, individual phenolic content, and AC but lower AA than HTAD-applied samples. The highest amount of phenolic compound was hesperidin for fresh and dried orange snacks. The method that best preserves the TP content and AC of dried orange snacks was found at the drying condition of HTAD-MW at 60 degrees C. As a conclusion, it was suggested that the use of microwave and hot air combination is a promising method to introduce a new functional healthy snack to the dried product market with high quality.
Citation Count: 6
Oil matrix modulates the bioaccessibility of polyphenols: a study of salad dressing formulation with industrial broccoli by-products and lemon juice
(Wiley, 2022) Kamiloglu, Senem; Ozdal, Tugba; Tomas, Merve; Capanoglu, Esra
BACKGROUND The potential health-promoting effects of polyphenols depend considerably on their bioaccessibility, which is affected by the presence of other nutrients in the diet, including lipids. In this study, several salad dressing formulations were prepared using industrial broccoli by-product powder (BBP), lemon juice (LJ), and three different sources of oils (olive oil, hazelnut oil and sunflower oil) to both valorize polyphenol-rich industrial discards and also to investigate polyphenol bioaccessibility. The changes in the bioaccessibility of polyphenols from BBP and LJ were determined using the standardized in vitro digestion model. RESULTS Four groups of polyphenols (hydroxycinnamic acids, flavonols, flavones, and flavonones) were detected in BBP and LJ. The bioaccessibility of hydroxycinnamic acids and flavonols from BBP increased significantly in the presence of LJ and oils (0.3- to 5.8-fold), whereas there was no significant difference between formulations containing different oil types. On the other hand, the bioaccessibility of phenolic acids from LJ did not change notably after co-ingestion with BBP and oils, whereas flavonoids, including vicenin-2 and hesperidin, were found to be significantly more bioaccessible when LJ was co-ingested with BBP and oils (0.8- to 1.4-fold) (P < 0.05). CONCLUSION Overall, the current study highlighted that the bioaccessibility of polyphenols from BBP and LJ was modulated in the presence of an oil matrix. (c) 2022 Society of Chemical Industry.
Citation Count: 67
Potential Use of Turkish Medicinal Plants in the Treatment of Various Diseases
(Mdpi Ag, 2016) Ozkan, Gulay; Kamiloglu, Senem; Ozdal, Tugba; Boyacioglu, Dilek; Capanoglu, Esra
Medicinal plants are sources of health-promoting substances, including phytochemicals and phytoalexins that comprise polyphenols, flavonoids, carotenoids, vitamins A, C, E and several other constituents. Many studies have indicated that medicinal plants have been used to treat human diseases for thousands of years owing to their antimicrobial and antioxidant activities. Medicinal plants reduce the oxidative stress in cells and prevent cancer, cardiovascular and inflammatory diseases, neurodegenerative and digestive system disorders. These potential beneficial effects have been attributed to the presence of bioactive compounds that show antioxidant properties by acting as free radical scavengers or metal chelators, reducing the reactions that produce reactive oxygen and nitrogen species (ROS/RNS). Considering the importance of medicinal plants in terms of their beneficial health effects, some of the medicinally important plants grown in Turkey are covered in this review with respect to their antioxidant potential and phytochemical profile.
Citation Count: 0
Recent advances on anti-diabetic potential of pigmented phytochemicals in foods and medicinal plants
(Springer, 2024) Kamiloglu, Senem; Gunal-Koroglu, Deniz; Ozdal, Tugba; Tomas, Merve; Capanoglu, Esra
Type 2 diabetes is marked by elevated blood sugar levels and linked to impaired insulin secretion and resistance to insulin. Researchers are continuously investigating different classes of phytochemicals including natural pigments for their potential direct or indirect advantages in the prevention and/or control of diabetes. In this review, clinical trials, animal studies, and cell culture models, as well as in vitro enzyme inhibition assays and in silico molecular docking studies were covered for pigmented phytochemicals including anthocyanins, carotenoids, betalains, chlorophylls, curcumin, and phycocyanins. Recent research has shown that the anti-diabetic effects of pigments include (1) inhibition of ROS formation, (2) downregulation of inflammatory response like inhibiting COX, or regulation of pro-inflammatory cytokines (TNF-alpha, IL-1 beta, IL-6), (3) regulation of multiple signal pathways such as NF-kappa B, AMPK, MAPK, (4) inhibition of cell apoptosis, according to the ratio of Bcl-2/Bax; and cell proliferation via PI3K/Akt pathways, and (5) digestive enzyme inhibition, such as alpha-amylase and alpha-glucosidase, among others.
Citation Count: 549
The Reciprocal Interactions between Polyphenols and Gut Microbiota and Effects on Bioaccessibility
(Mdpi, 2016) Ozdal, Tugba; Sela, David A.; Xiao, Jianbo; Boyacioglu, Dilek; Chen, Fang; Capanoglu, Esra
As of late, polyphenols have increasingly interested the scientific community due to their proposed health benefits. Much of this attention has focused on their bioavailability. Polyphenol-gut microbiota interactions should be considered to understand their biological functions. The dichotomy between the biotransformation of polyphenols into their metabolites by gut microbiota and the modulation of gut microbiota composition by polyphenols contributes to positive health outcomes. Although there are many studies on the in vivo bioavailability of polyphenols, the mutual relationship between polyphenols and gut microbiota is not fully understood. This review focuses on the biotransformation of polyphenols by gut microbiota, modulation of gut microbiota by polyphenols, and the effects of these two-way mutual interactions on polyphenol bioavailability, and ultimately, human health.
Citation Count: 960
A review on protein-phenolic interactions and associated changes
(Elsevier, 2013) Ozdal, Tugba; Capanoglu, Esra; Altay, Filiz
Polyphenols have become an intense focus of research interest due to their health-beneficial effects especially in the treatment and prevention of several chronic diseases. Polyphenols are known to form complexes with proteins leading to changes in the structural, functional and nutritional properties of both compounds. In this review, the effects of protein-phenolic interactions under various conditions on protein and phenolic compound's structure and functionality are described. The parameters thatare defined to affect protein-phenolic interactions are basically temperature, pH, protein type and concentration, and the type and structure of phenolic compounds. Even though the exact mechanism of how proteins influence polyphenols is still not yet known, studies on the changes in the structure and functional properties were investigated. According to these studies, secondary and tertiary structures of the proteins are changed, and solubility of the protein is decreased whereas its thermal stability might be improved. In addition, the amount of some amino acids and protein digestibility might be reduced as a result of this interaction. It is also concluded that proteins significantly decrease the antioxidant capacity in general, but there are some controversial results which might be due to the differences in the analytical techniques performed in these studies. Similarly, different results were obtained in the bioavailability experiments. Factors affecting these results as well as lacking parts of these studies are discussed in detail in this review. In conclusion, interaction of proteins and phenolic compounds is a complex phenomenon and should be further investigated. On the other hand, optimum conditions should be studied in detail to improve the food processes and provide maximum beneficial health effects to the consumers with optimum nutritional and functional properties. (C) 2013 Elsevier Ltd. All rights reserved.
Citation Count: 0
Saffron Nanoencapsulation (Crocus sativus) and Its Role in Food Science: Types and Techniques
(Amer Chemical Soc, 2024) Borjizadeh, Zahra; Ahari, Hamed; Ozdal, Tugba; Khosravi-Darani, Kianoush; Nafchi, Abdorreza Mohammadi
The encapsulation of saffron holds great importance as it contributes to the improvement of its stability, purity, and targeted release of its bioactive components. The purpose of this review is to provide comprehensive information about the main methods for saffron encapsulation, types of encapsulation, and the current status of its patents in the field of food science. Numerous studies have been conducted to encapsulate saffron and its ingredients within micro/nanoparticles. According to them, nanoliposomes, polymeric nanoparticles, nanodroplets, and nanofibers have been employed for saffron encapsulation. These nanocarriers were synthesized using ultrasonication, emulsification, spray drying, freeze-drying, electrospinning, chemical synthesis, and ionic gelation. The size, stability, bioavailability, and release kinetics were crucial for their specific application. In general, ionic gelation, ultrasonication, and spray drying were the most popular methods for saffron encapsulation, respectively. Only a limited number of patents exist about nanosaffron for food science applications.