Person: AKDUMAN, GÜL
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AKDUMAN
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GÜL
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Publication Metadata only Nutrients in schizophrenia: A focus on the pathophysiological pathway(Pacini Editore S.p.A./AU-CNS, 2021) GÜNEŞ, FATMA ESRA; Akduman G., Kurtbeyoglu E., Gunes F.E.Objectives The aim of this article is to explain the nutrients that play an active role in the pathophysiology of schizophrenia. Methods This paper is a narrative literature review of relevant articles and prior works that have been central to the topic including the active nutrients in the pathophysiology of schizophrenia. Results The findings are compiled under six headings. The changes in the antioxidant defense system, dopamine pathway, serotonin pathway, gamma-aminobutyric acid (GABA) pathway, glutamate pathway, the endocannabinoid system, and metabolomic profile were investigated in relation to nutrients. Conclusions This review provides an update of scientific knowledge on the growing role of nutrition in schizophrenia. Nutrient deficiencies that occur frequently in these patients should be followed and eliminated to ensure the correct functioning of the pathophysiological pathways of the disease. © 2021 Pacini Editore S.p.A.. All rights reserved.Publication Metadata only Probiotic Foods From Past To Present In Anatolian Culture(2016-09-07) İÇEN, HAYRUNİSA; KARĞIN, DİCLE; AKDUMAN, GÜL; İçen H., Karğın D., Akduman G., Güneş F. E.Publication Metadata only Recipe development for the kidney patient(2021-05-01) AKDUMAN, GÜL; AKDUMAN G., GÜNEŞ F. E.Kidney patients are restricted from sodium, potassium, phosphorus, and protein. In thisstudy, new recipes have been developed in order to prevent the decrease in appetite, to control the loss of liquid electrolytes due to vomiting, to help patients feel better by improving their morale, to facilitate their adaptation to the diet. Eight selected foods were prepared by modified for reducing sodium, potassium, and phosphorus (repeating 2 times) and by standard recipes (repeating two times). Eight foods and 16 recipes were obtained. Sodium, potassium, phosphorus, and protein contents were measured after the process. Sodium, potassium, and phosphorus contents were analyzed with the ICP-MS method. Protein content was analyzed with the Kjeldahl nitrogen determination method. Applied cooking methods led to a decrease in sodium, potassium, phosphorus, and protein levels in the modified foods. The highest loss rate (65.3%) was observed in proteins in apple halva. The lowest loss (21.5%) was determined in the potassium in the banana cake. These cooking methods can be useful for enriching the meals of kidney patients.Publication 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.Publication Open Access Migren Ataklarının Sıklığı, Süresi ve Yoğunluğu ile Beslenme İlişkisi(2018) OĞUZ, ESMA; Esma OĞUZ;FATMA ESRA GÜNEŞ;Gül ÖĞRENMigren, normal duyusal olayların anormal beyin işlemesi nedeni ile sinir sisteminin aşırıduyarlı olması sonucu oluşan poligenetik bir hastalıktır. Dünya Sağlık Örgütü (DSÖ), yaşam şartlarını etkileyen en engelleyici kronik hastalıklarından biri olarak migreni görmektedir. Beslenme,hormonal ve çevresel faktörler duyarlı bireylerde migreni tetikleyebilmektedir. Stres, hormonaldeğişiklikler, psikolojik yönler, yorgunluk, uyku süresinde dengesizlikler, ilaçlar ve tütün kullanımı, kokulara hassasiyet, egzersiz, ışık, iklim değişikliği ve yüksek rakım migreni artıran faktörlerdir. Migren ve beslenme arasında karmaşık bir ilişki mevcuttur. Besinsel tetikleyicifaktörler hâlen tartışmalı bir konudur ve değerlendirilmesi bireysel farklılıklar nedeni ile oldukça zordur. Genel olarak açlık veya öğün atlama ciddi bir tetikleyici olmakla beraber; çikolata, kırmızı şarap, peynir, kafein, monosodyum glutamat (MSG), nitrit ve aspartam önemlitetikleyiciler olarak karşımıza çıkmaktadır. Yapılan yeni çalışmalarda, migren tedavisine ek olarak; magnezyum, riboflavin, koenzim Q10 gibi bazı fonksiyonel besinlerin kullanımının migrenataklarının sıklığını, şiddetini ve süresini azaltılabileceği bulunmuştur. Migrenin allerji ile ilişkili olduğu düşünülerek, allerji oluşturan besinlerin diyetten çıkarılmasını kapsayan eliminasyon diyetleri gündeme gelmiştir. Beden kitle indeksi ve migren özellikleri arasındaki ilişkiçelişkili olmasına rağmen, çok zayıf ve kilolu olmanın migren nöbetlerini tetikleyebileceğinigösteren bazı çalışmalar mevcuttur. Bu çalışmada, yapılmış güncel araştırmalar ışığında migreni tetikleyen besinler ve bu besinler ile migren nöbetlerinin şiddeti, yoğunluğu ve süresi arasındaki ilişkilerin incelenmesi amaçlanmıştır.Publication Open Access IS THE LEVEL OF PHYSICAL ACTIVITY AN IMPORTANT FACTOR FOR LOW BACK PAIN AMONG STUDENTS OF UNIVERSITY?(BMJ PUBLISHING GROUP, 2017-06) AKDUMAN, GÜL; Akduman, V.; Mete, E.; Demirbuken, I.; Ogren, G.Publication Metadata only Can we reduce the symptoms of chronic fatigue syndrome by regulating micronutrients? A review(2023-01-01) AKDUMAN, GÜL; AKDUMAN G., KURTBEYOĞLU E., Gunes F. E.Introduction: Deficiencies of some micronutrients have been observed in chronic fatigue syndrome patients, but the underlying cause has not been fully understood. The aim of this study was to investigate whether there is a relationship between CFS and micronutrients. Methods: Related articles searched the combinations of the following terms which were used for the search in the Web of Science database: \"Chronic Fatigue Syndrome\" OR \"Chronic FatigueFibromyalgia Syndrome\" OR \"Postviral Fatigue Syndrome\" AND \"vitamins\" OR \"minerals\" OR \"micronutrients\". Articles that met the inclusion criteria were included. Results: The initial search resulted in 225 studies, with 11 studies fully meeting the inclusion criteria. In these studies, it has been shown that micronutrients may play a role in the etiology of CFS, and that supplemented micronutrients can positively affect the symptoms of CFS. Conclusion: Although there seems to be a close relationship between CFS-related syndromes and nutritional status, the literature on this subject remains limited. The results of the studies were not compatible with each other due to differences in the studies. Therefore, new studies are needed to fully explain the relationship between CFS and micronutrients.