Person: OMURTAG KORKMAZ, BURCU İREM
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OMURTAG KORKMAZ
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BURCU İREM
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Publication Metadata only Antimicrobial effects of stinging nettle (urtica dioica L.) extracts on campylobacter jejuni(2021-03-28) OMURTAG KORKMAZ, BURCU İREM; Aydın H. B., OMURTAG KORKMAZ B. İ.Stinging nettle (Urticadioica L.) is a perennial plant from the Urticaceae family, whose leaves and stem are covered with irritating hairs. It grows wild in Europe, North America, North Africa and West Asia and in every region of our country. U. dioica; regard to its rich nutritional value and essential oils, phenolic compounds and flavonoids, has been used both as a food and traditionally for healing since years. Campylobacter jejuni is a gram-negative bacterium that causes infections especially in poultry meat, meat products, raw milk, contaminated water, and foodborne infections. It is a common cause of diarrhea cases in developing countries and sporadic gastroenteritis in developed countries around the world. C. jejuni produces adenylate cyclase activating toxin, causing "campylobacter gastroenteritis". It is also a notable pathogen in terms of infection control, due to its association with severe neuropathological sequelae such as, GuillainBarré, Reiter syndromes, and cases of bacteremia. C. jejuni, which can rapidly develop resistance to antibiotics used for infection control, poses a global risk to human health and increases the need for the development of antimicrobials with different mechanisms of action.In today's agriculture and food industry, natural and safe antimicrobials are needed with the widespread use of antibacterials and increased bacterial resistance to existing antibiotics for the control of microorganisms that pose a global health risk in the medical field. For this reason, U. dioica is often under investigation for its antimicrobial effects. In the literature, extracts of U. dioica against food-borne Campylobacter jejuni, Pseudomonas, Shigella spp., Bacillus cereus, Staphylococcus aureus, Vibrio parahaemolyticus, and Escherichia coli; hospital acquired, Staphylococcus aureus, Bacillus subtilis, Salmonella spp. and there are data showing antimicrobial activity on methicillin-resistant Staphylococcus auerus (MRSA). In disk diffusion analysis, it was found that U. dioica ethanolic extract exhibited antimicrobial effects on C. jejuni. It has been determined that tinctures of U. dioica have a minimum inhibitory concentration of 3.125% against C. jejuni. By using U. dioica extract as a strategy to combat infections, it seems to be important revealing its potential of inhibitionPublication Metadata only Midye dolmadaki mikrobiyolojik tehlikeler ve gramaj analizi(2018-05-03) OMURTAG KORKMAZ, BURCU İREM; OMURTAG KORKMAZ B. İ., KORKMAZ S.Publication Metadata only Gıda kaynaklı hastalıklarda risk değerlendirmesi(2018-04-12) OMURTAG KORKMAZ, BURCU İREM; OMURTAG KORKMAZ B. İ.Publication Metadata only Virucidal activity of xanthan gum and carboxymethyl cellulose as thickener and emulsifier additives in production technology(2022-02-23) OMURTAG KORKMAZ, BURCU İREM; KORKMAZ S., Parmaksız A., SAİT A., OMURTAG KORKMAZ B. İ.Publication Metadata only Camellia sinensis ekstraktının lactobacillus plantarum ve escherichia coli gelişimi üzerine etkisinin incelenmesi(2021-12-25) OMURTAG KORKMAZ, BURCU İREM; Taş K., OMURTAG KORKMAZ B. İ.Publication Metadata only Risk factors and assessment of bacterial pathogens in food(2014-09-18) OMURTAG KORKMAZ, BURCU İREM; OMURTAG KORKMAZ B. İ.Publication Metadata only Effect of Maca (Lepidium meyenii) powder dietary supplementation on performance, egg quality, yolk cholesterol, serum parameters and antioxidant status of laying hens in the post-peak period(EUGEN ULMER GMBH CO, 2016) OMURTAG KORKMAZ, BURCU İREM; Korkmaz, S.; Eseceli, H.; Korkmaz, Irem Omurtag; Bilal, TanayThe present study investigated the effects of dietary supplementation with Maca powder on the performance, egg quality, serum parameters, hormones and antioxidant enzyme levels of laying hens in their post-peak period. A total of 150 hens, 56 week of age, were separated into three treatment groups (50 hens per group). Over 16 weeks, diets were supplemented with Maca powder at concentrations of 0 (control), 5 and 10 g/kg respectively. Performance and egg quality were not significantly influenced by the supplementation of Maca powder. Cholesterol contents of the yolk were not influenced by the experimental diets. At the end of the study, no significant difference in the levels of serum glucose, total triglyceride and total cholesterol, calcium, phosphorus, progesterone and oestradiol was detected. However, serum magnesium levels decreased as the rate of Maca powder increased (P< 0.05). A significant increase in serum glutathione peroxidase (GPx) was measured in the hens fed with 10 g/kg Maca powder. In conclusion, Maca powder had neither positive nor adverse impacts on performance, egg quality, yolk cholesterol content, serum parameters (except magnesium) and hormones. Despite that serum magnesium levels were adversely affected, Maca powder may enhance the antioxidant status, specifically GPx, of laying hens in the post-peak period.Publication Metadata only Kızılcık eklenmiş yulaf sütü ve inek sütü kefirlerinin antioksidan kapasitesi ve duyusal özellikleri(2023-10-06) ÇELİK, ZEHRA MARGOT; KUNDAKÇI, SİMAY; OMURTAG KORKMAZ, BURCU İREM; ÇELİK Z. M., KUNDAKÇI S., OMURTAG KORKMAZ B. İ., Çetin G., Taşdemir S.Publication Metadata only Fermente besinler ve mikrobiyota İlişkisi(2017-04-21) OMURTAG KORKMAZ, BURCU İREM; OMURTAG KORKMAZ B. İ.Publication Metadata only Yaban mersininin antimikrobiyal etkisi(2021-12-04) OMURTAG KORKMAZ, BURCU İREM; Bilgin M., OMURTAG KORKMAZ B. İ.