Browsing by Author "Hatipoglu, Abdulkerim"

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The Compositional and Biochemical Characteristics of Traditional Diyarbakir Orgu Cheese During the Ripening Period
(indian Dairy Assoc, 2020) Hatipoglu, Abdulkerim; Celik, Serafettin
This study was conducted to determine the changes in compositional and various biochemical parameters of traditional Diyarbakir Orgu cheese during storage period. For this purpose, cheese samples were collected from eight different small dairy plants. In this study, it was observed that the composition of the cheese samples during the storage period changed as follows: dry matter decreased from 55.87% to 52.29%, fat from 26.56% to 23.47%, fat in dry matter from 38.84% to 37.07%, protein from 26.56% to 23.47%; ash increased from 7.31% to 9.32%, salt from 6.31% to 8.16%, salt in dry matter from 11.40% to 15.48%, while the parameters investigated in relation to the biochemical properties of the cheese samples ranged as follows: 18.38-22.96 for SH, 5.47-5.64 for pH, 0.17-0.21% for soluble nitrogen in pH 4.6, 0.03-0.05% for soluble nitrogen in 12% TCA, 0.25-0.46% for lipolysis level and 4.19-5.61% for ripening index. In this study, the proteolysis level of the cheese during the ripening was determined electrophoretic analysis. According to the Turkish Food Codex Communique on Cheese (Notice No: 2015/6), DOC is a semi-fat (25. milk fat <45) and hard cheese with the desired moisture content (up to 50%) and salt (>7.5%).
Effect of pleurotus Ostreatus Water Extract Consumption on Blood Parameters and Cytokine Values in Healthy Volunteers
(Routledge Journals, Taylor & Francis Ltd, 2024) Acay, Hilal; Yalcin, Pinar; Arslan, Nurgul; Acay, Hilal; Hatipoglu, Abdulkerim; Boga, Mehmet; Yaprak, Bulent
Objective: Our aim in this study is, does 29-day regular consumption of Pleurotus ostreatus water extract by volunteer individuals who meet the study criteria have an effect on blood and cytokine values? Method: In accordance with the purpose of the study, volunteers were asked to consume 100 ml of the extract every morning for 29 days. Three tubes of blood samples were taken from the volunteers on the 15th and 29th days of the study. Biochemical and hematological analysis of the blood samples were performed and immunomodulatory effects through cytokines were examined. The values obtained from 3 tubes of blood obtained from volunteers before the use of mushroom extract were used as control. The chemical composition and beta-glucan content of 100 ml of mushroom water extract were also analyzed. Result: IL-4, IL-6, IL-10 and IL-13 could not be detected because the values were below the lowest standard value. TNF-alpha, IFN-gamma and IL-1 beta 15th and 29th day values decreased compared to the 1st day (control) values (p < 0.05). However, there was no significant difference observed between the 15th and 29th day. No abnormalities were observed in biochemical and hematological values. Also, the beta-glucan content of extract was found 38.12 mg/100 ml. Conclusion: The frequency range of kidney and liver function test results confirmed that P. osreatus is a reliable food source. Considering the cytokine values these results indicate that P. ostreatus water extract has an anti-inflammatory effect. As no significant difference was observed in 29 days of use, it is thought that 15 days of daily consumption of the extract may be sufficient for the anti-inflammatory effect to occur. However, a large number of qualified clinical trials are needed to support the issue.