Molecular cloning, phylogenetic analysis, and expression profiling of a grape CMP-sialic acid transporter-like gene induced by phytohormone and abiotic stress

Birsen C¸akır,Ahmet Can Olcay 한국유전학회 2013 Genes & Genomics Vol.35 No.2

Nucleotide sugars are synthesized in the cytosol and nucleus and transported into the lumen of the endoplasmic reticulum and the Golgi apparatus via nucleotide sugar transporters (NSTs). Because NSTs exhibit high similarities with triose phosphate translocators (TPTs), they are classified into the NST/TPT superfamily. Here, we identified 38 members of the NST/TPT family by screening the grapevine genome and proteome 129 database. Vitis vinifera NST/TPT proteins can be classified into two groups on the basis of their phylogenetic relationships. From these,we isolated a full-length cDNA encoding a putative NST and named it VvCSTLP1. VvCSTLP1 comprises 15 exons and 14introns and exhibits high similarities with OsCSTLP2. Asearch for cis-regulatory elements in the promoter region of VvCSTLP1 revealed that this protein is probably regulated by phytohormones and abiotic stresses. The VvCSTLP1 cDNA encodes an open reading frame of 1065 bp, and the predicted polypeptide is 354 amino acids long with a molecular mass of 39.11 kDa. Expression of VvCSTLP1 was elevated during early berry development, and dramatically decreased after the initiation of ripening. VvCSTLP1 was highly expressed in old leaves and mature leaves, and at low levels in young leaves, pollen, roots, and tendrils. Finally, VvCSTLP1expression was induced in response to 1-naphthaleneacetic acid, salicylic acid (SA), and boric acid treatments, but was decreased by drought stress. The regulation of VvCSTLP1expression led us to conclude that it may play a role in cell wall composition and structure and in the cross-talk between the auxin, SA, and abiotic stress signaling pathways.

Turkish cultural heritage: a cup of coffee

Birsen Yılmaz,Nilüfer Acar-Tek,Saniye Sozlü 한국식품연구원 2017 Journal of Ethnic Foods Vol.4 No.4

Setting out a fabulous journey from a tiny bean, coffee is the stimulant of the heart and mind and a mysterious plant that strengthens friendship and also takes your tiredness away during the day. Although information on how and where the coffee came from is not clear, Sheikh Şazeli is regarded as the “father” by coffee makers. The word coffee originates from “Kaffa”, a primary coffee production center in Abyssinia, Africa, which can be considered the homeland of coffee. According to this consideration, in Abyssinia, coffee was consumed with bread; it was then pulped and brought to Yemen, and Yemeni people started to cultivate coffee. The word “kahve” in Turkish does not mean the coffee plant like its synonym in Arabic but means the beverage made by boiling. Turkish coffee is a blend of high-quality Arabic-type coffee beans, originating from Brazil and Central America and moderately roasted and ground finely. The way it is prepared differentiates Turkish coffee from others. This coffee was called Turkish coffee because of a new method of preparation invented by Turkish people where it is boiled in copper coffee pots. Turkish coffee that has spread around the world with this name has been an indispensable part of the cultural and social history of Turks.

Survival Analysis and Prognostic Factors for Neuroendocrine Tumors in Turkey

Yucel, Birsen,Babacan, Nalan Akgul,Kacan, Turgut,Eren, Ayfer Ay,Eren, Mehmet Fuat,Bahar, Seher,Celasun, Mustafa Gurol,Seker, Mehmet Metin,Hasbek, Zekiye Asian Pacific Journal of Cancer Prevention 2013 Asian Pacific journal of cancer prevention Vol.14 No.11

Background: This study aimed to determine the demographical distribution, survival and prognostic factors for neuroendocrine tumors monitored in our clinic. Materials and Methods: Data for 52 patients who were admitted to Cumhuriyet University Medical Faculty Training Research and Practice Hospital Oncology Center between 2006 and 2012 and were diagnosed and treated for neuroendocrine tumors were investigated. Results: Of the total, 30 (58%) were females and 22 (42%) were males. The localization of the disease was gastroenteropancreatic in 29 (56%) patients and other sites in 23 (44%). The most frequently involved organ in the gastroenteropancreatic system was the stomach (n=10, 19%) and the most frequently involved organ in other regions was the lungs (n=10, 19%). No correlation was found between immunohistochemical staining for proteins such as chromogranin A, synaptophysin, and NSE and the grade of the tumor. The patients were followed-up at a median of 24 months (1-90 months). The three-year overall survival rate was 71%: 100% in stage I, 88% in stage II, 80% in stage III, and 40% in stage IV. The three-year survival rate was 78% in tumors localized in the gastroenteropancreatic region, and 54% in tumors localized in other organs. In the univariate analysis, gender, age, performance status of the patients, grade, localization, surgical treatment, and neutrophil/lymphocyte ratio (${\leq}5$ versus >5) affected the prognosis of the patients. Conclusions: Most of the tumors were localized in the gastroenteropancreatic region, and the three-year survival rate in tumors localized in this region was better than the tumors localized in other sites. Surgical treatment was a positive independent prognostic factor, whereas Grade 3 and a neutrophil/lymphocyte ratio of >5 were negative independent prognostic factors.

Breast and Cervical Cancer Knowledge and Awareness among University Students

Altay, Birsen,Avci, Ilknur Aydin,Rizalar, Selda,Oz, Hatice,Meral, Damla Asian Pacific Journal of Cancer Prevention 2015 Asian Pacific journal of cancer prevention Vol.16 No.5

Background: Breast and cervical cancers are the most common types of cancer in women worldwide. Previous studies in Asia have shown that related knowledge and awareness is low among female university students. The goal of this study was to assess breast and cervical cancer knowledge, practices, and awareness among female university students in Samsun,Turkey. Materials and Methods: This research was a cross-sectional survey of female university students using a self-administered. questionnaire to investigate participant awareness and knowledge of breast and cervical cancer. A total of 301 female university students participated. Descriptive statistics and chi square tests were used for data analysis. Results: The mean age of the participants in this study was $22.0{\pm}5.91$ years. Regarding family history, 89.7 % of the students had no known familial history of breast cancer. Students (65.4%) had knowledge about breast self examination and 52.2 % of them had performed breast self examinationm while 55.1% of them had knowledge about prevention of cervical cancer. Conclusions: Although the results are preliminary, the study points to an insufficient knowledge of university students in Samsun about breast and cervical cancer.

MULTIPLIERS OF L¹(G, A)∩L^p(G, A) TO L¹(G, A)

SAGIR, BIRSEN The Honam Mathematical Society 1999 호남수학학술지 Vol.21 No.1

Lack of Impact of Age on Acute Side Effects and Tolerance of Curative Radiation Therapy

Yucel, Birsen,Okur, Yillar,Akkas, Ebru Atasever,Eren, Mehmet Fuat Asian Pacific Journal of Cancer Prevention 2013 Asian Pacific journal of cancer prevention Vol.14 No.2

Aim: The aim of this study was to determine the impact of age on the occurrence, severity, and timing of acute side effects related to radiotherapy. Materials and Methods: We analysed the data of 423 patients. Results: Of the patients, 295 (70%) were under the age of 65 (group 1) and 128 (30%) were over the age of 65 (group 2). The frequencies of radiotherapy-induced side effects were 89% in group 1 and 87% in group 2 (p=0.286). The mean times to occurrence were $2.5{\pm}0.1$ weeks in group 1 and $2.2{\pm}0.1$ weeks in group 2 (p=0.013). Treatment was ended in 2% of patients in group 1 and 6% of those in group 2 (p=0.062). Treatment interruption was identified in 18% of patients in group 1 and 23% in group 2 (p=0.142). Changes in performance status were greater in older patients (p=0.013). There were no significant differences according to the frequency or severity of side effects, except skin and genitourinary complications, between the groups. Conclusions: Early normal tissue reactions were not higher in older versus younger patients, though there was a tendency towards an earlier appearance.

Transcriptomic analysis of endoplasmic reticulum stress in roots of grapevine rootstock

Aydemir Birsen Çakır,Ergül Ali 한국식물생명공학회 2021 Plant biotechnology reports Vol.15 No.5

Grapevine roots are largely subjected to adverse environmental stresses. To maintain cellular hemostasis during different environmental conditions, cells develop reponse known as endoplasmic reticulum (ER) stress response. However, the cel- lular mechanism of grapevine rootstocks roots has not been studied in detail under conditions of ER stress. In this study, transcriptome analysis has been performed to determine ER-related transcripts in grapevine rootstock induced with tunica- mycin (TM) or dithiothreitol (DTT), causing proteins misfolding in ER, and consequently triggers ER stress. According to the results, 640 genes were expressed differently in the two treatment groups. Out of these, 397 transcripts were found to be associated with tunicamycin treatment. Among tunicamycin-responsive genes increased expression profiles were recorded for 287 genes while the remaining and 110 genes showed decreased expression profile. In contrast, in DTT-treated plants, a total of 557 genes were differentially expressed, 345 of which were upregulated, and 212 were downregulated. In addition, we identified 50 transcripts common to both TM and DTT treatments. TM and DTT treatments increased the expression of transcription factors, the hormone biosynthesis pathway genes. Gene ontology classified genes in groups involving protein folding, oxidative stress, protein phosphorylation, transmembrane transport, transcription and proteolysis regulation. Gene transcripts results revealed genes that may play a significant effect in the response to ER stress of rootstocks root. Considering the results reported here explaining the possible mechanisms of how plants adapt to environmental stresses, an important information gap has been bridged by providing new insights into the ER stress mechanisms in plant roots.

Multipliers of L¹ (G , A) ∩ LP (G , A) to L¹ (G , A)

Sagir, Birsen 호남수학회 1999 호남수학학술지 Vol.21 No.1

The Effect on Pain of Buzzy<SUP>®</SUP> and ShotBlocker<SUP>®</SUP> during the Administration of Intramuscular Injections to Children: A Randomized Controlled Trial

Sivri Bilgen, Birsen,Balcı, Serap 한국간호과학회 2019 Journal of Korean Academy of Nursing Vol.49 No.4

Purpose: To investigate the effect of Buzzy<SUP>®</SUP> and ShotBlocker<SUP>®</SUP> on reducing pain induced by intramuscular penicillin injections in children. Methods: This was a randomized controlled study. A total of 150 Turkish children aged 7~12 years who presented to our pediatric emergency clinic and met the inclusion criteria were recruited. The children were randomly assigned to each group (control=50, Buzzy<SUP>®</SUP>=50, ShotBlocker<SUP>®</SUP>=50). Data were collected using an information form, the State-Trait Anxiety Inventory for Children, Visual Analog Scale, and Faces Pain Scale-Revised. Results: The children in the control group had significantly higher pain scores during the penicillin injection than the children in the ShotBlocker<SUP>®</SUP> and Buzzy<SUP>®</SUP> groups. The children in the Buzzy<SUP>®</SUP> group had significantly less pain than the children in both the ShotBlocker<SUP>®</SUP> and control groups (p<.001). Conclusion: Buzzy<SUP>®</SUP> was more effective compared with ShotBlocker<SUP>®</SUP> in this study.

Impact of Cooking pH Values on the Textural and Chemical Properties for Processed Cheeses with/without the Use of Traditional Village Cheese during Storage

Bulut-Solak, Birsen,Akin, Nihat Korean Society for Food Science of Animal Resource 2019 한국축산식품학회지 Vol.39 No.4

Processed cheeses (PCs) were made under varying cooking pH values (5.3, 5.4, 5.5, and 5.6) using a processed cheese cooker. Along with emulsifying salts (2.5%), distilled water, NaCl (2%) and a colouring agent under these cooking pH values, the PC samples made with either 100% fresh curd and rennet casein coded processed cheese control ($PC_C$) as control or ~70% fresh curd-~30% traditional village cheese coded processed cheese with village cheese ($PC_V$). The main aim of this study was to determine the effect of the varying cooking pH values on the textural properties for the PCv samples compared with the control sample during 90 days of storage. Chemical and textural properties of all PC samples were investigated over time. The chemical compositions of the PC samples (dry matter and ash) increased at d 90 of storage significantly, due to 1-d ripening of all PC samples at ambient temperature in terms of the manufacturing protocol of the cheese. The textural properties of the PC samples were altered by the varying cooking pH values. It may propose that the interactions of the proteins at the cooking pH values during processing and biochemical mechanisms in the cheese systems could likely affect the texture of the PC samples over time. Hardness, gumminess and chewiness values of all PC samples also increased over time (p<0.05). This study is also to give some knowledge on the design of PC manufacture to cheese makers, and a marketing opportunity to local cheese makers who individually make a traditional village cheese in Turkey.