http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
- 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
- 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
RISS 인기검색어
- 검색키워드
- 저자 : Gulden Kilic (검색결과 3 건)
- 무료
- 기관 내 무료
- 유료
-
Determining Potential Probiotic Properties of Human Originated Lactobacillus plantarum Strains
Gulden Basyigit Kilic,Hakan Kulea an,V. Funda Sömer,Didem Akp nar 한국생물공학회 2013 Biotechnology and Bioprocess Engineering Vol.18 No.3
In this study, twenty Lactobacillus plantarum strains which were isolated from the fecal samples of humans were investigated in vitro for their characteristics as potential new probiotic strains. The L. plantarum strains were examined for resistance to gastric acidity in simulated gastric juice at pH 2.0, 2.5, 3.0, and 3.5. The growth of test cultures with different pH was monitored after 0, 10, 30,60, 90, and 120 min of incubation using a spectrophotometer at 550 nm. At the same time, samples were serially diluted in sterile PBS, and counts of viable bacteria were determined by plate counts using MRS agar for each pH and time parameter. The strains were also examined for resistance to 0.4% phenol, production of H2O2, adhesion to Caco-2 cell line and antimicrobial activity. It was determined that the artificial gastric juice, even at pH 2.0, did not significantly change the viability of the cultures. Except L. plantarum AA1-2, all strains were detected at 8 ~ 9 log10CFU/g. It was found that all L. plantarum strains showed good resistance to 0.4% phenol, and only one strain (AC18-82) produced H2O2. Good adhesion of L. plantarum strains to Caco-2 cells was observed in this experiment. These selected strains also showed antimicrobial activity.
-
Ilkin Yucel Sengun,Gulden Kilic,Berna Ozturk 한국식품과학회 2020 Food Science and Biotechnology Vol.29 No.3
In the present study, variety of fruit vinegars were investigated in terms of their physicochemical, microbiological and bioactive properties. Total phenolic and flavonoid contents were in the range of 933–1162 mg GAE/L and 66.64–470.86 mg/L in terms of catechin equivalents, respectively. During the evaluation of antioxidant activity via DPPH and ABTS assay, samples showed the activity as in the range of 0.047–0.302 and 0.413–0.885 lg TE/mL, respectively. The counts of AAB, LAB and yeast-mold were found in the range of\ 2–6.32,\1–5.39 and\1–3.97 log CFU/mL, respectively. Antimicrobial activity of vinegars was tested against nine bacteria by broth microdilution assay. Most of the samples were found inhibitive against test cultures at concentrations between 3.12 and 6.25% (Minimum Inhibitory Concentration, v/v), while apple vinegar was inhibitive at higher concentrations. These results indicated the high potential of fruit vinegars as antioxidant and antimicrobial agents that could be used as functional food ingredients.
-
Preventive Effect of Probiotics and α-Tocopherol on Ethanol-Induced Gastric Mucosal Injury in Rats
Altug Senol,Mehmet Isler,Aynur G. Karahan,Gulden B. Kilic,Hakan Kuleasan,Selcuk Kaya,Muharrem Keskin,Ibrahim Goren,Ulku Saritas,Buket C. Aridogan,Namik Delibas 한국식품영양과학회 2011 Journal of medicinal food Vol.14 No.1
The protective effect of a probiotic mixture of 13 different bacteria and α-tocopherol on 98% ethanol-induced gastric mucosal injury was evaluated. Levels of gastric mucosal pro- and anti-inflammatory cytokines, malondialdehyde, and secretory immunglobulin A were measured. Rats were allocated into four groups: control, ethanol, probiotic, and α-tocopherol. The control and ethanol groups received skim milk for 14 days. Probiotic and α-tocopherol groups were administered probiotic mixture suspended in skim milk and 100mg/kg α-tocopherol, respectively, by daily gavage for 14 days. On Day 15, gastric lesions were induced by administration of ethanol 98% (1mL) to all rats except those in the control group. Probiotic, but not α-tocopherol, seemed to inhibit ethanol-induced gastric mucosal tumor necrosis factor-α, interferon-γ, and interleukin-2 production (P>.05). Ethanol caused the elevation of mucosal interleukin-4 level (compared to the control, P<.05). Probiotic pretreatment significantly suppressed the ethanol-induced increase of gastric mucosal interleukin-4 levels. Pretreatment with either probiotic or α-tocopherol inhibited the ethanol-induced increase of mucosal malondialdehyde concentration (P<.01 and P<.05, respectively). Probiotic pretreatment enhanced the gastric mucosal secretory immunoglobulin A concentration (P<.001). In conclusion, probiotic mixture and α-tocopherol reduced ethanol-induced gastric mucosal lipid peroxidation, suggesting that they may be beneficial for gastric lesions induced by lower ethanol concentration.
연관 검색어 추천
이 검색어로 많이 본 자료
활용도 높은 자료
