Hatipoğlu, Abdulkerim
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Hatipoglu, Abdulkerim
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Doçent
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abdulkerimhatipoglu@artuklu.edu.tr
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Department of Nutrition and Dietetics/ Beslenme ve Diyetetik Bölümü
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Sustainable Development Goals
1
NO POVERTY
0
Research Products
8
DECENT WORK AND ECONOMIC GROWTH
0
Research Products
7
AFFORDABLE AND CLEAN ENERGY
1
Research Products
17
PARTNERSHIPS FOR THE GOALS
0
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13
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0
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2
ZERO HUNGER
1
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4
QUALITY EDUCATION
0
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3
GOOD HEALTH AND WELL-BEING
6
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9
INDUSTRY, INNOVATION AND INFRASTRUCTURE
1
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16
PEACE, JUSTICE AND STRONG INSTITUTIONS
0
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5
GENDER EQUALITY
0
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12
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0
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10
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0
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14
LIFE BELOW WATER
3
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11
SUSTAINABLE CITIES AND COMMUNITIES
0
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15
LIFE ON LAND
0
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6
CLEAN WATER AND SANITATION
0
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Documents
15
Citations
447
h-index
9
Documents
15
Citations
383
Scholarly Output
41
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26
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7/0
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WoS Citation Count
368
Scopus Citation Count
428
WoS h-index
8
Scopus h-index
8
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0
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0
WoS Citations per Publication
8.98
Scopus Citations per Publication
10.44
Open Access Source
36
Supervised Theses
0
| Journal | Count |
|---|---|
| Molecules | 2 |
| International Journal of Agriculture, Environment and Food Sciences | 2 |
| Progress in Nutrition | 2 |
| Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi | 2 |
| Biomass Conversion and Biorefinery | 1 |
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41 results
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Article Self-Control as a Key Mediator and Moderator of the Relationship Between Psychological Distress and Food Addiction in a Large Community Sample of Adults(Academic Press Ltd- Elsevier Science Ltd, 2026) Ceylan, Jiyan Aslan; Korkmaz, Aziz; Hatipoglu, Abdulkerim; Akcali, Caglar; Coskunsu, SedatObjective: This study investigated the extent to which psychological distress (depression, anxiety, and stress) predicts food addiction (FA) symptoms and examined whether self-control operates as both a mediator and a moderator in these associations. Method: A total of 4234 adults (40.7 % male) participated in a large-scale, community-based, cross-sectional survey conducted in T & uuml;rkiye. FA symptoms were measured via the Yale Food Addiction Scale (YFAS), self-control was assessed via the Brief Self-Control Scale (BSCS), and psychological distress was evaluated via the Depression Anxiety Stress Scales (DASS-21). Statistical analyses were conducted in SPSS, with significance defined at p < 0.05. Results: Overall, 35.1 % of the participants met the criteria for FA, with no significant sex difference (p = 0.19). Logistic regression analyses revealed that greater anxiety (OR = 1.078, p < 0.01) and stress (OR = 1.109, p < 0.01) were significant predictors of increased risk for FA, whereas greater self-control emerged as a protective factor (OR = 0.952, p < 0.01). Mediation analyses confirmed that self-control partially accounted for the effects of psychological distress on FA symptoms, with significant indirect effects observed for stress (beta = 0.025), anxiety (beta = 0.029), and depression (beta = 0.032). Moderation analysis revealed that self-control attenuated the effect of depression on FA symptoms (interaction term: B = 0.002, p < 0.01), although no moderating effects were found for anxiety or stress. Conclusions: This study highlights self-control as both a mechanism through which psychological distress contributes to food addiction and a protective factor that reduces its impact. Enhancing self-control may help mitigate addiction-related eating behaviors.Article Küçük Aile İşletmelerinde Üretilen Diyarbakır Örgü Peynirinin Bileşim ve Bazı Biyokimyasal Özellikleri(Afyon Kocatepe Üniversitesi Fen ve Mühendislik Bilimleri Dergisi, 2021) Hatipoğlu, Abdulkerim; Çelik, ŞerafettinBu çalışmada, Diyarbakır yöresinde peynir üreten küçük aile işletmelerinden taze ve olgun Diyarbakır Örgü peyniri (DÖP) örnekleri alınmış ve bileşim ve bazı biyokimyasal özellikleri araştırılmıştır. İstatistiksel değerlendirmede, taze ve olgun peynirlerin yağ, kurumaddede (KM’de) yağ, kül, tuz ve KM’de tuz oranları ile titrasyon asitliği (TA)pH 4.6’da çözünen azot (ÇA), pH ve lipoliz değerleri arasındaki farklılık önemli bulunmuştur. Türk Gıda Kodeksi Peynir Tebliği bağlamında, taze DÖP’ün yarı sert ve yarım yağlı, olgun peynirin ise sert ve az yağlı peynir sınıfında değerlendirilebileceği, KM’ de tuz oranlarının ise anılan tebliğde izin verilen orandan yüksek olduğu sonucuna varılmıştır. Küçük aile işletmelerinde üretilen DÖP’ün bileşimi standardize edilmeli, özellikle peynirin tuz oranı ilgili tebliğde izin verilen düzeye düşürülmelidir.Thesis Geleneksel Diyarbakır Örgü Peynirinin Karakteristik Özelliklerinin Tespit Edilmesi ve Gıda Güvenliği Açısından Değerlendirilmesi(Harran Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, 2014) Hatipoğlu, AbdulkerimIt was aimed to elaborate the production method of the traditional Diyarbakir Örgü (Knitting) cheese, and to evaluate in terms of food safety as well as the determination of the characteristics of the cheese. For this purpose, raw milk samples and fresh Diyarbakir Örgü cheese samples were taken from 8 small dairy plants after the production process of the cheese. The approximate composition, acidity and total mesophilic aerobic bacteria load of the raw milk samples were analyzed. Also, composition, biochemical, microbiological, and textural parameters of the cheese samples were investigated on the 1th, 15th, 30th, 60th, 90th, and 120th days of storage. The averages of dry matter (%), fat (%), fat-free dry matter (%), protein (%), lactose (%), ash (%), SH, pH and total mesophilic aerobic bacteria (log cfu/g) load of the raw milk used in the production of the cheese were determined as 14.28, 4.37, 9.91, 4.41, 4.63, 0.87, 11.55, 6.54 and 7.51, respectively. It was observed that raw sheep's milk with trace amount of cow or/and goat milk is used in the production of the traditional cheese. After renneting about 54-70 min, the curd is broken, whey off and fermented until the acidity reached to 5.10-5.47 pH. Then, the curd is scalded in hot water at 75-87 ºC. And then, the curd is shaped by weaving typically in the form of braiding and placed in the brine. After that, the cheese is consumed freshly or stored in brine at 6±1ºC at least for 1 month. The average values of some parameters of the mature cheese (120 days) can be listed as follows: Dry matter 52.84%, fat-in-dry matter 37.88%, protein 23.47%, salt-in-dry matter 15.48%, titratable acidity 22.96 SH, pH 5.47, acid value 0.46 mg KOH/g fat, and ripening index 5.61%. The average values of the hardness, the gumminess, and the chewiness, which textural properties of the ripened cheese, 6852 N, 4480 N and 3408 mJ were determined at the end of the ripening period, respectively. On the other hand, the presence and loads (log cfu/g) of coliforms, fecal coliforms, E. coli, and yeast-mold of the ripened cheese were calculated <1.00, <1.00, <1.00, and 2.60, respectively. Considering the microbiological data, it could be said the fresh cheese has a potential infectious risk poses in terms of consumer health. However for ripened cheese, the risk is minimized and showed compliance with the relevant Standard in terms of coliform bacteria on the 90th day, in terms of E. coli on the 60th day of ripening.Article Citation - WoS: 103Citation - Scopus: 125Green Synthesis of Silver Nanoparticles from Allium cepa L. Peel Extract, Their Antioxidant, Antipathogenic, and Anticholinesterase Activity(Molecules, 2023) Keskin, Cumali; Mehmet Fırat Baran, Ayşe Baran, Abdulkerim Hatipoğlu, Mahmut Yildiztekin, Selçuk Küçükaydin, Kadri Kurt, Hülya Hoşgören. Moklesur Rahman Sarker, Albert Sufianov, Ozal Beylerli, Rovshan Khalilov, Aziz Eftekhari; Baran, Mehmet Firat; Yildiztekin, Mahmut; Kucukaydin, Selcuk; Eftekhari, Aziz; Hatipoglu, Abdulkerim; Baran, AyseThe present work deals with the green synthesis and characterization of silver nanoparticles (AgNPs) using Allium cepa (yellowish peel) and the evaluation of its antimicrobial, antioxidant, and anticholinesterase activities. For the synthesis of AgNPs, peel aqueous extract (200 mL) was treated with a 40 mM AgNO3 solution (200 mL) at room temperature, and a color change was observed. In UV-Visible spectroscopy, an absorption peak formation at ~439 nm was the sign that AgNPs were present in the reaction solution. UV-vis, FE-SEM, TEM, EDX, AFM, XRD, TG/DT analyses, and Zetasizer techniques were used to characterize the biosynthesized nanoparticles. The crystal average size and zeta potential of AC-AgNPs with predominantly spherical shapes were measured as 19.47 ± 1.12 nm and −13.1 mV, respectively. Pathogenic microorganisms Bacillus subtilis, Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, and Candida albicans were used for the Minimum Inhibition Concentration (MIC) test. When compared to tested standard antibiotics, AC-AgNPs demonstrated good growth inhibitory activities on P. aeuruginosa, B. subtilis, and S. aureus strains. In vitro, the antioxidant properties of AC-AgNPs were measured using different spectrophotometric techniques. In the β-Carotene linoleic acid lipid peroxidation assay, AC-AgNPs showed the strongest antioxidant activity with an IC50 value of 116.9 µg/mL, followed by metal-chelating capacity and ABTS cation radical scavenging activity with IC50 values of 120.4 µg/mL and 128.5 µg/mL, respectively. The inhibitory effects of produced AgNPs on the acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) enzymes were determined using spectrophotometric techniques. This study provides an eco-friendly, inexpensive, and easy method for the synthesis of AgNPs that can be used for biomedical activities and also has other possible industrial applications.Presentation Diyarbakır'da Geleneksel Yöntemlerle Üretilerek, Tüketime Sunulan Örgü Peynirlerinde Aflatoksin M1 Düzeylerinin ELISA Yöntemiyle Tespit Edilmesi(23. Ulusal Biyoloji Kongresi, 2016) Hatipoğlu, Abdulkerim; Yeşil, Ömer Faruk; Vural, Aydın; Erkan, Mehmet Emin; Yıldız, AbdunnasırBir pasta-filata (fermente telemesi yüksek sıcaklıkta haşlanan) peynir çeşidi olan önemli geleneksel peynirlerimizden Diyarbakır Örgü Peyniri (DÖP); yağ oranı yüksek, az tuzlu (taze tüketilmesi durumunda) ve kolayca liflere ayrılabilen yarı-sert bir peynir çeşididir. Bu çalışmada; bölgesel coğrafi tescili olan ve Diyarbakır’da geleneksel yöntemlerle üretilmiş ve tüketime sunulmuş 184 adet DÖP’ünde, Aflatoksin M1 (AFM1) bulaşma düzeyi, ELISA yöntemi kullanılarak tespit edilmiştir. Çalışılan örneklerde, ortalama AFM1 değeri yaklaşık olarak; 167.58ng/kg; minimum ve maksimum değerler sırasıyla 50 ve 800ng/kg olarak tespit edilmiştir. Türk Gıda Kodeksi (TGK)’inde AFM1 için belirtilen limiti (250ng/kg) aşan örnek sayısı 32 (% 17.39) olarak bulunmuştur. AFM1 değeri; 151-250ng/kg olan örnek sayısı; 53(%28.80), 51-150ng/kg olan; 73(%39.67) ve 0-50ng/kg olan da; 26(%14.13) olarak belirlenmiştir. Analiz sonuçları, Diyarbakır’ın farklı noktalarında satışa sunulan DÖP’ inin AFM1 seviyelerinin tüketiciler için potansiyel bir risk taşıdığını göstermektedir. Söz konusu riskin azaltılabilmesi için, DÖP hammaddesi olan sütün, süt üretim çiftliklerinde yem depolama alanlarının usulüne uygun olarak dizayn edilmesi gerekmektedir. Ayrıca, süt ve peynir üreticileri ile tüketicilerin bu konuda bilinçlendirilmesi için eğitim programları düzenlenmesi önerilmektedir. Öte yandan, söz konusu peynirin yoğun üretildiği yerlerde diğer süt üreticilerine model olması düşüncesiyle, sürdürülebilir modern süt üretim çiftliklerinin kurulması önerilebilir.Article Cytotoxic Potential of Selenium Nanoparticles (senps) Derived From Leaf Extract of Mentha Longifolia L.(2024) İpek, Polat; Baran, Ayşe; Hatipoğlu, Abdulkerim; Baran, Mehmet FıratThe search for alternative methods in cancer treatments has been going on for many years. In the current study conducted for this purpose, selenium nanoparticles (ML-SeNPs) were produced from the aqueous leaf extract of Mentha longifolia L. easily and inexpensively, without harming the environment. The anticancer potential of ML-SeNPs on glioblastoma cell (U373), osteosarcoma cell (U2OS), and healthy retinal pigment epithelial cell (RPE-1) lines was determined by MTT (3-(4,5-dimetiltiazol-2-il)-2,5-difeniltetrazolium bromid) test. For the test, ML-SeNPs were applied at 100, 300, and 600 µg/mL levels and interaction was provided for 24 and 48 hours. The survival rates (%) in RPE-1, U373, and U2OS cell lines in the 24-hour application were 107.49-98.89, 97.66-86.82, and 87.81-83.37, respectively. The viability rates (%) of the cells in 48 hours of application were 72.27-87.39, 68.17-73.48, and 81.00-84.67, respectively. In general, it was discovered that the cytotoxic effect of ML-SeNPs on RPE-1, U373, and U2OS cell lines was greater at low doses and increased over time. In-vivo studies that support the antiproliferative action of ML-SeNPs may boost the prospect of using them as therapeutic agents in potential cancer treatment procedures in the following years.Article Citation - WoS: 2The Compositional and Biochemical Characteristics of Traditional Diyarbakir Orgu Cheese During the Ripening Period(indian Dairy Assoc, 2020) Hatipoglu, Abdulkerim; Celik, SerafettinThis 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%).Other Bazı Soya Hatlarının Kızıltepe Koşullarındaki Verim ve Verim Unsurlarının Belirlenmesi(GAP VI. Tarım Kongresi, Şanlıurfa, 2011) Karaaslan, Davut; Hatipoğlu, Abdulkerim; Karahan, Halil; Ekinci, Remzi; Tekin, ŞevketBu arastırma; Mardin Kızıltepe Çağıl Köyü ekolojik kosullarında, verim potansiyeli yüksek soya hatlarını belirlemek amacıyla, 2010 yılında Tesadüf Blokları Deneme desenine göre 3 tekerrürlü olarak yürütülmüstür. Arastırmada elde edilen verilere göre; en yüksek tohum verimi 275.80 kg/da ile 528 hattından elde edilirken, en düsük 121.36 kg/da ile Bataem-220 hattından elde edilmistir. En yüksek yağ oranı, % 23.01 ile Ata-135 hattından saptanırken, en düsük % 20.50 ile 705 hattından saptanmıstır. En yüksek protein oranı, % 44.99 ile Ataem-7 çesidinden saptanırken, en düsük % 32.44 ile 528 hattından saptanmıstır. Sonuç olarak; verim ve incelenen diğer özellikler bakımından 528, Bataem-204, Ataem-7 ve Ata-135 hatlarının Mardin Kızıltepe Çağıl Köyü ekolojik kosullarına daha uygun olduğu sonucuna varılmıstır. Anahtar Kelimeler: Soya, hat, verim, yağ ve protein oranıOther Article Abelmoschus Esculentus Yaprağı Kullanılarak Gümüş Nanopartiküllerin Yeşil Sentezi ve Bazı Gıda Patojenleri Üzerindeki Antimikrobiyal Etkileri(2021) Hatipoğlu, AbdulkerimBu çalışmada, Abelmoschus esculentus (AE) yaprağı özütü kullanılarak düşük maliyetli, çevre dostu ve kolay bir şekilde gümüş nanopartiküller (AgNP’ler) sentezlendi. Ultraviyole-görünür (UV-vis.) Spektrofotometre analiz verilerine göre, nanokristaller 431 nm'de karakteristik bir tepe noktası gösterdi. Taramalı Elektron Mikroskobu (SEM), Transmisyon Elektron Mikroskobu (TEM) ve enerji dağılımlı X-Işını Spektroskopisi (EDX) analizleri, biyolojik yolla sentezlenen AgNP'lerin morfolojik yapılarının küresel olduğunu ortaya koydu. XRD analizi sonuçlarına göre AgNP'lerin kristal yapılarının kübik olduğu görüldü. Nanopartiküllerin boyutu, Debye-Scherrer denklemi ile 19.05 nm olarak hesaplandı. Sentezlenen nanomalzemenin zeta potansiyeli -9.83 mV ve zeta boyutu da 142.2 nm olarak ölçüldü. AgNP'lerin, gıda patojenlerinden Staphylococcus aureus ATCC 29213, Escherichia coli ATCC25922, Bacillus subtilis ATCC11774, Pseudomonas aeruginosa ATCC27833 ve Candida albicans üzerindeki Minimum İnhibitör Konsantrasyonu (MİK) değerlerinin (mg/mL) sırasıyla 0.125, 0.50, 0.0312, 0.125 ve 0.125 düzeyinde olduğu tespit edildi.
