Person: CEBECİ, AYBİKE
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CEBECİ
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AYBİKE
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Publication Open Access Differences in the salt amount of the bread sold in different regions of Turkey: A descriptive study(2023-09-01) AKTAÇ, ŞULE; CEBECİ, AYBİKE; AKTAÇ Ş., CEBECİ A., ÖZTEKİN Y., Yaman M., Ağırbaşlı M., Güneş F. E.Excess salt intake is associated with the risk of cardiovascular diseases (CVD) and bread contributes to daily salt intake. The aim of this study was to determine the amount of salt in white bread (WB) and whole wheat bread (WWB). Breads were purchased from public selling points and bakeries in seven regions of Turkey. Mohr method was used to determine the salt ratio. Mean salt ratio of breads was 1.28 ± 0.39% (1.31 ± 0.37% WB; 1.25 ± 0.41% WWB) (p˃0.05). The salt ratio of bread sold at public selling points and bakeries was 1.31 ± 0.39%, and 1.22 ± 0.39%, respectively (p = 0.009). The majority of bread in Turkey was found appropriate to implemented legislation regulation and was not different according to the regions. However, it is noteworthy that there was a difference according to the place of sale.Publication Open Access Determination of carbohydrate amounts of various cheese species presented to sale in the market(2018-11-30) CEBECİ, AYBİKE; YALÇIN, BAHATTİN; GÜNEŞ, FATMA ESRA; Aybike Cebeci, Mustafa Yaman, Bahattin Yalcin, Fatma Esra GunesThe aim of this study is to determine the amounts of lactose, glucose, galactose, starch and total carbohydrates in cheese types presented to sale in the market. In the study, from different points of sale in Istanbul province 15 different types of cheese were investigated. Carbohydrate amounts of the cheeses examined were determined in two ways as theoretically (by difference method) and analytically (by HPLC). The amount of analytically determined carbohydrate of white cheese types was lower than the theoretically calculated amount (P<0.05). However, there was no statistically significant difference between the theoretical and analytically calculated carbohydrate amounts of kashar and other cheese types (P>0.05). In addition, it was determined that the amount of carbohydrates of ripened cheeses was lower than carbohydrate amounts in fresh cheeses. Consequently, analytical calculation of carbohydrate amount gives more accurate results. This should be taken into account when evaluating the macronutrient content of cheese.Publication Open Access Biochemical relationship between glucose-6-phosphate dehydrogenase deficiency and covıd-19 and effects of glutathione supplements(2022-01-01) OĞUZ, ESMA; CEBECİ, AYBİKE; OĞUZ E., CEBECİ A.Glucose-6-phosphate dehydrogenase (G6PD) is an enzyme in the pentose phosphate pathway involved in the production of the reduced form of nicotinamide adenine dinucleotide phosphate (NADPH). One of the most common inherited enzyme abnormalities is G6PD deficiency. G6PD enzyme deficiency facilitates human coronavirus infection due to glutathione (GSH) depletion. Depletion of glutathione due to blockage of the pentose phosphate pathway can hardly preserve the oxidative and anti-oxidative balance. GSH protects the body from the harmful effects of oxidative damage from excess reactive oxygen radicals. Levels of GSH, the key antioxidant protector in all tissues, could be critical in quenching the exacerbated inflammation that triggers organ failure in the new coronavirus disease (COVID-19). Since several amino acids intersect with the GSH pathway, changing the concentrations of these amino acids directly or indirectly can alter cellular GSH homeostasis. Supplementation of amino acids and as well as the implementation of diet strategies offer safe and non-invasive strategies for improving GSH status and protect the body from oxidative stress in various diseases and conditions. The purpose of this review is to examine the biochemical relationship between G6PD deficiency and COVID-19 and the effect of GSH on this disease.