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İSLAMOĞLU, AYŞE HÜMEYRA

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İSLAMOĞLU

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AYŞE HÜMEYRA

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Author: AKTAÇ, ŞULE × Has files: false ×

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    Evaluation of a Standardized Bakery Product (SUTMEK) as a Potential Tool for Baked-Milk Tolerance and Immunotherapy Research Studies
    (KARGER, 2019) ÖZEN, AHMET OĞUZHAN; Kiykim, Ayca; Karakoc-Aydiner, Elif; Gunes, Esra; Nain, Ercan; Ogulur, Ismail; Yazici, Duygu; Aktac, Sule; Bicer, Ayse Humeyra; Sackesen, Cansin; Baris, Safa; Ozen, Ahmet
    Background and Objectives: About 65-80% of children with IgE-mediated cow's milk allergy (CMA) can tolerate extensively heated milk. We have invested in the mass fabrication of a test product containing milk protein baked at 180 degrees C for 30 min (SUTMEK-milk) and a milk-free placebo (SUTMEK-placebo) to carry out a standardised double-blind placebo-controlled food challenge (DBPCFC) test in patients with CMA. Methods: We studied children with IgE-mediated CMA between 13 and 48 months of age. Specific IgEs (spIgE) to milk proteins were quantified. A DBPCFC with our bakery products was performed, and factors determining reactivity to extensively heated milk were evaluated. We also tested the applicability of SUTMEK products in baked-milk oral immunotherapy in a pilot assessment. Results: We studied 15 children (8 girls, 7 boys) with a median age of 26 months (range: 13-48 months). Nine (60%) patients tolerated a challenge with extensively heated milk, while 6 (40%) were found reactive (anaphylaxis: 2, wheezing: 2, urticaria: 2). spIgE to milk, alpha-lactalbumin, and casein, and the wheal diameter on skin prick testing were higher in the reactive group than the tolerant groups (p = 0.001, p = 0.001, p = 0.002, and p = 0.048, respectively). Receiver-operating characteristic curve analyses yielded the following cut-off values for spIgEs that would predict a reactivity to extensively heated milk; milk: 25 kU/L (area under curve, AUC: 0.981), casein: 32 kU/L (AUC: 0.983), and alpha-lactalbumin: 17 kU/L (AUC: 0.981). Nine patients have tolerated well a continued daily consumption of SUTMEK-milk or -placebo for 6 months at the desired doses. Conclusions: Our bakery products were successfully used in DBPCFC studies and qualified as an acceptable tool for use in the research of interventional tolerance induction. Although spIgE appears useful in determining children at high risk of reacting to extensively heated milk, the predictive cut-off values are still far from being perfect. (c) 2018 S. Karger AG, Basel
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    Determination of the relationship between oral-dental health and nutrional status of mentally handicapped ındividuals
    (2022-05-25) KIRAÇ, SİNEM BÜŞRA; BERKEL, GÜLCAN; İSLAMOĞLU, AYŞE HÜMEYRA; BAYRAM, FERİT; YILDIRIM, HATİCE SELİN; AKTAÇ, ŞULE; KIRAÇ S. B., BERKEL G., İSLAMOĞLU A. H., BAYRAM F., YILDIRIM H. S., AKTAÇ Ş., GÜNEŞ F. E.
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    Kızılcık (Cornus mas L.) eklenmiş kombuchaların antioksidan içeriğinin ve duyusal özelliklerinin değerlendirmesi
    (2023-10-27) ÇELİK, ZEHRA MARGOT; İSLAMOĞLU, AYŞE HÜMEYRA; AKTAÇ, ŞULE; ÇELİK Z. M., İSLAMOĞLU A. H., TEMEL S., YILMAZ M., AKTAÇ Ş.
    Amaç: Fermente bir içecek olan kombuchanın pek çok sağlık faydası olduğu bilinmektedir. Piyasada meyve eklenmiş kombucha türleri bulmak mümkündür, ancak Cornus mas L. (CM) ilaveli bir örneğine rastlanmamıştır. Bu çalışmada siyah çay ve yeşil çaydan elde edilen kombuchaya liyofilize kurutulmuş CM eklenmesinin antioksidan, fenolik madde, flavonoid içeriklerine ve duyusal analizi ile tüketilebilirliklerine etkisini saptamak amaçlanmıştır. Gereç ve Yöntem: Çalışmada hazırlanan mayalardan dört numune [siyah çaylı kombucha (S1), yeşil çaylı kombucha (S2), CM ilaveli siyah çaylı kombucha (S3) ve CM ilaveli yeşil çaylı kombucha (S4)] üretilmiştir. Her 500 ml S3 ve S4 için 25 g liyofilize kurutulmuş CM eklenmiştir. Duyusal analizler 13 panelist ile gerçekleştirilmiş ve ilave satın alınan yeşil çaylı (S5) ve siyah çaylı kombuchayla (S6) beraber, 6 numune viskozite, kıvam, renk, koku, ekşi tat, asidik koku, asidik tat, lezzet ve genel kabul açısından tek-kör yöntemle değerlendirilmiştir. Toplam fenolik içeriği (mg GAE/100g DM), toplam flavonoid içeriği (mg CE/g DM), DPPH radikal temizleme aktivitesi, ABTS temizleme etkinliği ve FRAP testi yapılmıştır. Tüm veriler SPSS 25.0 programıyla değerlendirilmiştir. Bulgular: Duyusal analiz sonucunda, kriterler içinde en yüksek puan ortalamasını alan S4’ün renk kriteri olmuştur (4,61±0,62) ve en düşük puanı alan S1’den (3,07±1,03) istatistiksel olarak farklıdır (p<0,05). Genel kabul edilebilirlik kriterinde en yüksek puanı S2, en düşük puanı S5 almış, numuneler arasında istatistiksel fark bulunmamıştır (p>0,05). Siyah ve yeşil çaylı kombuchalara CM ilavesi fenolik içeriğini sırasıyla %92,74 ve %46,14; flavonoid içeriğini %37,5 ve %37,1 artırmıştır. Siyah ve yeşil çaylı kombuchalara CM eklenmesi antioksidan aktivitelerde sırasıyla DPPH ile %70,59 ve %37,04; ABTS yönteminde %122,22 ve %47,89; FRAP ile %37,84 ve %18,37 oranlarında artış sağlamıştır. Sonuç: Kombuchalara liyofilize kurutulmuş CM eklenmesinin fenolik ve flavonoid içeriğini artırdığı, en yüksek artışın siyah çaylı kombuchada olduğu bulunmuştur. Duyusal analiz sonucunda, CM ilavesinin ürün tercihinde önemli bir yeri olan renk kriterini olumlu yönde etkilediği, genel kabulü ise etkilemediği belirlenmiştir.
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    Determination of the relationship between oral-dental health and nutritional status of mentally handicapped individuals
    (2022-05-11) KIRAÇ, SİNEM BÜŞRA; BERKEL, GÜLCAN; İSLAMOĞLU, AYŞE HÜMEYRA; BAYRAM, FERİT; YILDIRIM, HATİCE SELİN; AKTAÇ, ŞULE; KIRAÇ CAN S. B., BERKEL G., İSLAMOĞLU A. H., BAYRAM F., GÜNGÖRMEK H. S., AKTAÇ Ş., GÜNEŞ F. E.
    Objective: Decayed teeth, gum problems, swallowing difficulties, malnutrition and feeding difficulties complicate the life of disabled patients. In this study; It is aimed to determine the oral-dental health and nutritional status of mentally handicapped individuals and to identify possible relationships. Materials-Methods: Mentally disabled individuals (n=23) between the ages of 18-65 who underwent dental treatment at Marmara University Faculty of Dentistry participated in the study. Plaque index (PI), gingival index (GI) and bleeding on probing (SK), oral hygiene habits of the participants, oral health status with community periodontal index of treatment needs (CPITN), DMFT and DMFS, chewing functions and nutritional status were evaluated. Results: The mean age of the individuals participating in the study was 30.04±11.99, of which 11 were male and 12 were female. The mean PI, GI, and SK levels of the individuals were 1.47±0.60, 1.08±0.56, 72.24±13.40%, CPITN, DMFT and DMFS averages were 2.65±0.49, 20.83±7.80, 68.7±33.5 respectively. It was determined that 70.8% of the participants had 3 main meals and 87.5% had at least 1 snack. Meat, fried chicken, peeled apples, raw carrots and nuts were among the foods with the most chewing problems. The body mass index of the female participants was 26.0 kg/m2 on average, and the body mass index of the male participants was 30.8 kg/m2, which was found to be higher than the female participants. Conclusion: It has been observed that increased poor oral-dental health and impaired nutritional status in individuals with mental retardation are closely related to each other and to general health.