Person:
OMURTAG KORKMAZ, BURCU İREM

Organizational Units

Organizational Unit

Sağlık Bilimleri Fakültesi

Last Name

OMURTAG KORKMAZ

First Name

BURCU İREM

Full item page

Search Results

Now showing 1 - 9 of 9

Open Access
Using microbial responses viewer and a regression approach to assess the eEffect of pH, activity of water and temperature on the survival of campylobacter spp
(2022-03-01) OMURTAG KORKMAZ, BURCU İREM; İÇEN, HAYRUNİSA; İÇEN H., Corbo M. R., Sinigaglia M., OMURTAG KORKMAZ B. İ., Bevilacqua A.
This study aimed at developing a model for evaluating the survival of various Campylobacter jejuni strains under different conditions in culture media and poultry data from ComBase. Campylobacter data of culture media (116) and poultry (19) were collected from Microbial Responses Viewer, an additional tool of ComBase. The Weibull equation was selected as a suitable model for the analysis of survival data because of the nonlinearity of survival curves. Then, the fitting parameters (first reduction time and shape parameter) were analysed through a Kruskall-Wallis test and box-whisker plots, thus pointing out the existence of two classes of temperature (0-12 degrees C and 15-25 degrees C) and pH (4-6.5 and 7-7.5) acting on the viability of C. jejuni. Finally, a general regression model was used to build a comprehensive function; all factors were significant, but temperature was the most significant variable, followed by pH and water activity. In addition, desirability and prediction profiles highlighted a negative correlation of the first reduction time with temperature and a positive correlation with pH and water activity.
Open Access
Microbiology and antimicrobial effects of kombucha, a short overview
(2023-12-01) İÇEN, HAYRUNİSA; OMURTAG KORKMAZ, BURCU İREM; İÇEN H., Corbo M. R., Sinigaglia M., OMURTAG KORKMAZ B. İ., Bevilacqua A.
Kombucha is a beverage usually prepared with black or green tea containing sucrose, and a synbiotic culture of bacteria and yeasts (SCOBY). This paper aims at offering an overview on kombucha microbiota, as well as on its nutritional composition, and antimicrobial effects. The microbiota of kombucha includes acetic acid bacteria (Acetobacter, Gluconobacter, Gluconacetobacter, Komagataeibacter), lactic acid bacteria (Lactobacillus, Lactiplantibacillus, Lacticaseibacillus) and yeasts (Brettanomyces, Candida, Saccharomyces, Zygosaccharomyces), depending on raw materials, starter cultures, and fermentation temperature. The second topic of this review is the production path and kombucha composition, with a synopsis from a quali-quantitative point of view of the most important compounds. Finally, the review examines the antimicrobial potential, focusing on both Gram-positive and Gram-negative bacteria. An open question is on the probiotic status of kombucha; this review offers a contribution to this debate, suggesting for this beverage the status of post-biotic.
Open Access
The effects of solutions of maca (Lepidium meyenii) powder as a food/feed supplement on the viability of murine macrophage cells by digital image analysis
(2021-01-01) OMURTAG KORKMAZ, BURCU İREM; KORKMAZ S., Parmaksız A., SAİT A., OMURTAG KORKMAZ B. İ.
Maca (Lepidium meyenii) is a tuber root plant and belong to Brassicaceae family and recently used as a supplement in human and animal nutrition. In this study, it was aimed to investigate the cytotoxicity of two solutions (aqueous and ethanol) of maca root powder by digital image analysis. Maca powder was mixed in ultra distilled water and ethanol (1:2 w/v) for 24 h at 4 °C. The mixtures were centrifuged and the supernatants were ten-fold diluted for cytotoxic analysis of Raw 264.7 murine macrophage cells. After seeded the cell cultures in microplates, ten-fold dilutions (from 10-1 to 10-7 ) of both maca solutions were added as six replicates for 24 h. While the aqueous maca solution increased the number of dead cells at 10-1 (50 mg mL-1 ), the ethanolic solution statistically increased the number of dead cells at 10-1 , 10-2 and 10-3 (50, 5 and 0.5 mg mL-1 ) (P<0.01). In conclusion, the alcoholic preparation of maca powder caused a higher cytotoxic effect on the murine macrophage cells than the aqueous preparation due to the solvents and the dilution factor in this study.
Open Access
Antibacterial and antiviral activities of stinging nettle (urtica dioica l.) leaf extract on norovirus and campylobacter jejuni as foodborne pathogens
(2023-05-01) OMURTAG KORKMAZ, BURCU İREM; Aydin H. B., Korkmaz S., OMURTAG KORKMAZ B. İ.
Research background. The cytotoxicity on various vital cell lines and the activity on foodborne pathogens (murine norovirus 1 as a norovirus surrogate and Campylobacter jejuni) of methanolic Urtica dioica L. leaf extract (UDE) were studied. Experimental approach. The cytotoxic concentration of 50% (CC50) was measured by the linearity between UDE concentrations and cell viability. Antibacterial effects on C. jejuni were analyzed by the broth microdilution method with a spectrophotometer. The virucidal and antiviral activities of UDE were determined by the virus titration method on the host cell infectivity and expressed as the tissue cell infective dose of 50% using the method of Spearman-Karber. Results and conclusions. The CC50 of UDE was determined on macrophage as the virus host cell. MIC and MBC of UDE were determined as 5 mg/ml and 20 mg/ml for both C. jejuni isolated from poultry meat and the standard strain. UDE inhibited MNV-1 on three pathways of host cell infectivity at approximately the same 50% inhibitory concentration (1.45-1.87 mg/ml). In conclusion, the present study tried to explain in detail the dose-dependent activity of Urtica dioica L. leaf extract on two important foodborne pathogens causing outbreaks worldwide. The results showed that it might be a safe and alternative food additive and supplement candidate at safe concentrations.
Open Access
Evaluation Of healthy nutrition index-2015, dental health and oral flora relationship in school-age children
(2021-10-01) KARĞIN, DİCLE; OMURTAG KORKMAZ, BURCU İREM; KARĞIN D., OMURTAG KORKMAZ B. İ., MUNGAN C., AKYÜZ S. H.
Objective: The aim of the study is to evaluate the role of diet quality and oral flora on the dental health in the childhood period. Methods: A cross-sectional study was carried out with the participation of 98 children aged 9-14 and their parents who applied to the Pedodontics Clinic Dental Faculty of Marmara University. The decayed, missing, filled tooth and surfaces and DMFT, DMFS indexes were determined through visual dental examination. Anthropometric measurements and saliva samples, as well as 24 h food consumption records, were taken from each child. Saliva samples were analysed microbiologically. To evaluate dietary quality from intakes Healthy Eating Index-2015 (HEI-2015) scores were calculated. Results: The mean age of children was 10.8±1.5 and study sample compromised 44.9% males and 55.1% females. 75% of the children had normal height and 58.2% of them had normal BMI according to World Health Organisation (WHO) references. The mean number of decayed tooth and surface was 3.07±2.35; 4.34±3.78 respectively and the mean number of DMFT and DMFS indexes were 5.88±2.31; 8.05±4.58 respectively. The mean number of decayed, missing, filled teeth and DMFT, DMFS scores were found to be higher in children with poor diets (according to HEI-2015) but the difference was not statistically significant (p>0.05). The presence of lactobacilli in saliva samples of 5.5% of the children was observed and children have lactobacilli in their saliva samples had more decayed teeth (p<0.05). Conclusion: The study findings illustrate the relationship between decay development and lactobacilli. Further studies with high sample sizes are needed to examine the diet quality and oral health.
Open Access
İstanbul’da okul çağındaki çocukların beslenme davranışı, ağız sağlığı ile tükürükte porphyromonas gingivalis ve bifidobacterium türleri varlığının araştırılması
(2022-11-01) OMURTAG KORKMAZ, BURCU İREM; İSLAMOĞLU, AYŞE HÜMEYRA; Omurtag Korkmaz B. I., Yiğit A., Islamoğlu A. H., Korkmaz S., Mungan N. C., Akyüz S.
Objective: One of the most important environmental factors affecting oral-dental health is nutrition. This study aimed to investigate the relation of Body Mass Index (BMI) and dietary habits to the oral-dental health of children, and the presence of Porphyromonas gingivalis and Bifidobacterium species in saliva. Methods: One-hundred-thirty children between the ages of 9-14 were included in the study. Decayed, Missing, and Filled Teeth/Surfaces (DMFT, DMFS) of permanent, and decayed and filled teeth/surfaces (dft, dfs) of primary teeth were recorded, and plaque (PI) and gingival (GI) indexes were also assessed. Anthropometric measurements and food records were taken, and saliva samples were analyzed microbiologically. Results: A negative correlation between BMI and dft, dfs scores, and a positive correlation between BMI and oral-dental health parameters was found (p<0.05). A positive correlation was also found between the visiting frequency of children to dentists and GI. Mutual interactions between PI and GI, DMFT and DMFS, a strong interaction between dft and dfs indexes was observed. Saliva Bifidobacterium sp. was significantly related to dft, dfs indexes. BMI, Bifidobacterium sp., DMFT, DMFS scores increased with age. None of the children had P.gingivalis in saliva, while 3.1% had Bifidobacterium sp.. A positive correlation occurred with bread consumption, whereas a negative correlation occurred in grain consumption with a comparison of the DMFS index (p<0.05). Sugar intake was positively correlated; total dietary fiber intake was negatively correlated with PI (p<0.05)
Open Access
Microbial Evaluation of Turkish Herbal Teas Before and After Infusion
(2020-12-09) OMURTAG KORKMAZ, BURCU İREM; Akduman, G.; Omurtag Korkmaz, I.
Background: Herbal teas are produced and sold in packaged or unpackaged forms all over the world. The aim of this study was microbial evaluation of Turkish herbal teas before and after infusion in boiled water. Methods: A total of 20 packaged and unpackaged samples of Turkish herbal teas, including chamomile, salvia, green, mix, apple, mate, ginger, linden, fennel, and senna tea were collected. All of the samples were analyzed before and after infusion in hot water (~100 °C). Microbiological analyses were performed with tenfold serial dilution for yeast-mold, Salmonella, and Cronobacter sakazakii after enrichment by using the spread-on-plate method on selective agar. Data were statistically analyzed by using Microsoft Office Professional Plus 2013 Excel software. Results: Three out of the 20 tea samples (15%) were contaminated with C. sakazakii. None of the samples were contaminated with Salmonella spp. No significant difference was found in occurrence of C. sakazakii before and after infusion of the samples (p>0.05). Mold and yeast contamination were found in 12 out of 20 teas samples (60%). No statistical significance (p>0.05) was found between the mold-yeast contents of the unpackaged and packaged herbal teas. After infusion, neither mold nor yeast was observed in any of the samples. Conclusion: All of the herbal teas in this research were found to be within the microbiological limits for consumption according to Turkish Food Codex. However, the microbiological results highlighted the need for quality control of senna tea during production to eliminate the risk of C. sakazakii contamination.
Open Access
The anti-campylobacter activity of eugenol and its potential for poultry meat safety: A review
(2022-11-01) OMURTAG KORKMAZ, BURCU İREM; GÜRBÜZ M., OMURTAG KORKMAZ B. İ.
Poultry is one of the fastest growing industries due to advantages in land use, rapid production and advances in feed technology. The rising trend in the consumption of poultry meat over the last 50 years has also increased concerns about food safety. Campylobacter jejuni is the leading bacterial cause of gastroenteritis, the foremost cause of foodborne deaths. Despite significant progress in food safety methology, the genus Campylobacter remains a common foodborne pathogen in poultry. Increasing consumer demands for natural products require the discovery of new antimicrobials to ensure the safety of poultry meat. Recent studies have revealed that eugenol acts with antimicrobial activity on a wide variety of foodborne microorganisms. Eugenol is generally recognized as safe and is a promising preservative for the food industry. However, specific applications of eugenol need to be identified and validated to clarify the role of the food preservative in poultry meat safety.
Open Access
OCCURRENCE OF FUMONISINS B-1 AND B-2 IN HOMEMADE MEDICINAL PLANTS: EXPOSURE ASSESSMENT IN NORTHERN TURKEY
(AKADEMIAI KIADO ZRT, 2016-03) OMURTAG KORKMAZ, BURCU İREM; Soyogul, U. Gurer; Korkmaz, I. Omurtag; Dumlu, M. Ulusoylu; Omurtag, G. Z.
This study was conducted to determine the recent level of contamination with Fumonisin B-1 (FB1) and Fumonisin B-2 (FB2) in major medicinal plants and to assess consumer exposure in northern Turkey. FB1 and FB2 were investigated by using high performance liquid chromatography (HPLC) with fluorescence detection after derivatization with o-phthaldialdehyde (OPA). A total of 78 homemade medicinal plant samples from 14 species were analysed. The recovery in thyme was 67.2 +/- 5.2% for FB1 and 80.8 +/- 14.3% for FB2 spiked with 1 mu g g(-1) of each analyte. The minimum detectable amount for the OPA derivatives of FB1 and FB2 were 1 ng per injection and 2.5 ng per injection, respectively. The limit of quantitation (LOQ) S/N=10 was 0.078 and 0.313 mu g g(-1), and the limit of detection (LOD) S/N=3 was 0.023 and 0.093 mu g g(-1) for FB1 and FB2, respectively. FB1 was detected in thyme (0.125) and mint (0.125 and 0.256 mu g g(-1)) samples; however. FB2 toxin was below the detection limit in all samples. These results indicate that toxins might be present in homemade medicinal plants; however, the risk of exposure to fumonisins by the consumption of those plants was lower than the estimated TDI limits (<2 mu g kg(-1) bw).