Person: İSLAMOĞLU, AYŞE HÜMEYRA
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İSLAMOĞLU
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AYŞE HÜMEYRA
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Publication Metadata only 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, AhmetBackground 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, BaselPublication Metadata only 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.Publication Open Access Reduction of arsenic level in rice by different preparation and cooking methods(2023-12-01) SABUNCULAR, GÜLEREN; İSLAMOĞLU, AYŞE HÜMEYRA; AKTAÇ, ŞULE; SABUNCULAR G., İSLAMOĞLU A. H., Çakır B. N., Turan G., AKTAÇ Ş.Rice, a crop that grows underwater, can absorb more arsenic and cause dietary exposure to arsenic. Arsenic levels can be reduced by using different methods. This study aimed to determine the arsenic level in rice by different preparation and cooking methods. Rice was prepared by 4 different preparations and 7 different cooking methods, and arsenic levels were analysed by ICP-MS method. Arsenic level was 0.05 ± 0.009 mg/kg in raw rice, while arsenic levels varied between 0.03 - 0.04 mg/kg in different preparation methods and 0.01 - 0.02 mg/kg in different cooking methods. Arsenic levels decreased with cooking, and the highest arsenic removal percentage was achieved in cooking by filtration and steaming methods (for both 80%). In conclusion, the arsenic level in raw rice was below the reference limits, with the appropriate preparation and cooking methods this amount can be reduced.Publication Open Access Interprofessional approaches in research planning training: Multidisciplinary perspective in oral and dental health(2023-12-01) BAYRAM, FERİT; SABUNCULAR, GÜLEREN; ÇELİK, ZEHRA MARGOT; İSLAMOĞLU, AYŞE HÜMEYRA; AKTAÇ, ŞULE; Bayram F., Şahin C., Sabuncular G., Çelik Z. M., İslamoğlu A. H., Aktaç Ş., Konrot A. K.Objectives: This study evaluates the effectiveness of an interdisciplinary educational intervention in improving the perceptions of interdisciplinary education, research competency, and research anxiety among postgraduate students in various health disciplines. Materials and Methods: This prospective cohort study was conducted at Marmara University during November 2023. A two-day training program, “Multidisciplinary Approach to Oral and Dental Health” was conducted, involving educators and postgraduate students from dentistry, speech and language therapy, nutrition and dietetics. The program consisted of four modules, combining didactic training and workshops. Data were collected pre-post-intervention using validated scales: Interdisciplinary Education Perception Scale (IEPS), Research Competency Scale (RCS), and Research Anxiety Scale (RAS). Scores were analyzed using a t-test for pre-test and post-test calculations. In the findings, a p-value of <0.05 was considered statistically significant. Results: Initially, 30 participants were registered for the study, but the final analysis was conducted on 26 participants. The statistical analysis indicated significant improvements in the postintervention scores for both the IEPS and the RCS. The average score for IEPS increased from 86.65 before the intervention to 91.04 after (p=.028), and for RCS, it rose from 25.92 to 28.08 (p=.010). However, RAS showed no significant change, with scores averaging 30.85 before and 30.65 after the intervention (p=.710). Conclusions: The intervention effectively enhanced interdisciplinary education perception and research competency among participants, emphasizing the potential of short-term, structured multidisciplinary programs in postgraduate dental education.Publication Metadata only 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.Publication Metadata only 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.Publication Open Access Evaluation of Nutritional Status of Children with Autism Spectrum Disorder Receiving Daytime Rehabilitation(2024-05-01) İSLAMOĞLU, AYŞE HÜMEYRA; SABUNCULAR, GÜLEREN; ÇELİK, ZEHRA MARGOT; AKTAÇ, ŞULE; İSLAMOĞLU A. H., SABUNCULAR G., ÇELİK Z. M., AKTAÇ Ş., GÜNEŞ F. E.Objective: The aim of this study was to evaluate the nutritional status, eating habits and behavior of children with autism spectrum disorder. Methods: This observational study included 109 individuals from Istanbul diagnosed with autism spectrum disorder aged 3-18 years; the patients were receiving daytime rehabilitation. A questionnaire including socio-demographic characteristics, nutritional behavior and eating habits of participants was applied by face-to-face interview method, anthropometric measurements (body weight and height) and food consumption records were taken, using a 24-hour dietary recall taken by the researchers. Results: Of all, 66.1% (n=72) of the participants were male. It was determined that 16.2% (n=6) of the female participants were overweight and 27.0% (n=10) were obese, while 33.3% (n=24) of the male participants were overweight and 29.2% (n=21) were obese. The rate of food selectivity was found to be 59.6%; 28.4% of the participants received additional support during mealtimes, 13.8% followed various special diets, including gluten-free and casein-free diets. Most of the participants’ energy intake (60.6%), vitamin D (100.0%) and calcium (71.6%) were below reference values. The majority of the participants’ vitamin A (92.7%) and sodium (92.7%) intakes were above the recommended values. Conclusion: The findings of the study reveal that children and adolescents with autism spectrum disorder have high rates of obesity and food selectivity. The need for additional support at mealtimes, and the inadequate or excessive intake of nutrients are among other nutrition-related problems faced by this population. Keywords: Nutrition, children, autism spectrum disorder