Fabrication of Curcumin-loaded Gliadin Electrospun Nanofibrous Structures and Bioactive Properties

Perihan Kubra Akman,Fatih Bozkurt,Mohammed Balubaid,Mustafa Tahsin Yilmaz 한국섬유공학회 2019 Fibers and polymers Vol.20 No.6

In this work, the feasibility and potential of food-grade gliadin nanofiber as a delivery vehicle for curcumin wereinvestigated. By optimizing the electrospinning parameters, homogeneous and fine gliadin nanofibers containing differentamounts of curcumin were fabricated. It was observed that gliadin micro-nanoparticles were gradually transformed to gliadinnanofibers and thicker nanofibers were obtained with the increment of the gliadin concentration. The electrospun nanofiberswere characterized in terms of morphological, molecular, thermal and crystallographic properties. Nanofibers were nearlyuniform with smooth surface characteristics and their average diameter ranged between 258 to 375 nm. Encapsulationefficiency of gliadin nanofibers increased with the increment of curcumin loading, which was also confirmed by X-raydiffraction patterns revealing that the most part of curcumin could be encapsulated in gliadin nanofibers. In vitro assessmentsof nanofibers indicated that the curcumin-loaded gliadin nanofibers showed a controlled release of curcumin and protected itsfree radical scavenging ability. In addition, these nanofibers showed important levels of antibacterial activities againstStaphylococcus aureus and Escherichia coli. Furthermore, the encapsulation of curcumin within nanofibers conspicuouslyenhanced the antioxidant and antibacterial activities of curcumin within these nanofibers. The results suggested that thegliadin nanofiber could be an available carrier for the delivery of curcumin and has the potential for applications in the foodindustry and other bioactive delivery systems.

Optimum design of steel space structures using social spider optimization algorithm with spider jump technique

Ibrahim Aydogdu,Perihan Efe,Metin Yetkin,Alper Akin 국제구조공학회 2017 Structural Engineering and Mechanics, An Int'l Jou Vol.62 No.3

In this study, recently developed swarm intelligence algorithm called Social Spider Optimization (SSO) approach and its enhanced version of SSO algorithm with spider jump techniques is used to develop a structural optimization technique for steel space structures. The improved version of SSO uses adaptive randomness probability in generating new solutions. The objective function of the design optimization problem is taken as the weight of a steel space structure. Constraints’ functions are implemented from American Institute of Steel Construction-Load Resistance factor design (AISC-LRFD) and Ad Hoc Committee report and practice which cover strength, serviceability and geometric requirements. Three steel space structures are optimized using both standard SSO and SSO with spider jump (SSO_SJ) algorithms and the results are compared with those available in the literature in order to investigate the performance of the proposed algorithms.

Effect of nutrition education received by teachers on primary school students’ nutrition knowledge

Cemre Elmas,Perihan Arslan 한국영양학회 2020 Nutrition Research and Practice Vol.14 No.5

BACKGROUND/OBJECTIVES: The aim of this study was to assess the effect of nutrition education received by fourth- and fifth-grade teachers in state schools in Famagusta, Northern Cyprus, on their students. SUBJECTS/METHODS: The aim of this study is to assess the effect of nutrition education received by fourth- and fifth-grade teachers (n = 27) in state schools in Famagusta on their students. Participants (n = 718) were selected through a regional pilot scheme. The teachers were instructed on nutrition by the researcher and provided with a researcher-prepared nutrition education book “I Am Learning about Healthy Nutrition”. Before receiving their nutrition education, the teachers were pretested to assess their baseline nutrition knowledge. Following receipt of their nutrition education, a posttest, which included the same questions as those in the pretest, was administered to the teachers to assess the effectiveness of the training session. Similarly, students were asked pretest researcher-prepared questions to evaluate their baseline nutrition knowledge level. The teachers were then given a period of three to four weeks to instruct the students in nutrition education. Following this instructional period, a posttest that included the same questions as those in the pretest was administered to the students. RESULTS: The results showed that there were significant differences between the pre- and posttest scores of both teachers and students; in both groups, the nutrition knowledge level increased (P < 0.05). CONCLUSIONS: These results show that the provision of nutrition education training to teachers positively affected the nutrition knowledge level of both teachers and students.

LETTER TO THE EDITOR : Levels of Serum Soluble P-Selectin and E-Selectin in Psoriatıc Patients

( Arzu Ataseven ),( Huseyin Ataseven ),( Perihan Ozturk ),( Mehmet Ozdemir ),( Recep Kesli ) 대한피부과학회 2014 Annals of Dermatology Vol.26 No.2

Evaluation of Dietary and Life-Style Habits of Patients with Gastric Cancer: A Case-Control Study in Turkey

Yassibas, Emine,Arslan, Perihan,Yalcin, Suayib Asian Pacific Journal of Cancer Prevention 2012 Asian Pacific journal of cancer prevention Vol.13 No.5

Objective: Gastric cancer is an important public health problem in the world and Turkey. In addition to Helicobacter pylori (H. pylori), smoking, alcohol consumption and family history, certain dietary factors have been associated with its occurrence. The impact of dietary habits and life-style factors on the risk of gastric cancer in Turkey were evaluated in this study. Design: A questionnaire was applied to 106 patients with gastric adenocarcinoma and 106 controls without cancer matched for age (range 28-85 years) and gender selected from a hospital based population. Adjusted odds ratios (ORs) and 95% confidence intervals (CI) were calculated with logistic regression analysis. Results: The incidence of H. pylori was 81.3% in patients. Frequent consumption of salty dishes, very salty foods like pickles, soup mixes, sausages, foods at hot temperature (ORs = 3.686, 7.784, 5.264, 3.148 and 3.273 respectively) and adding salt without tasting (OR = 4.198) were associated with increased gastric risk. Also heavy smoking and high amount of alcohol consumption (p = 0.000) were risk factors. Frequent consumption of green vegetables, onion, garlic and dried fruits (ORs = 0.569, 0.092, 0.795 and 0.041) was nonsignificantly associated with decreased risk. Conclusion: Improved dietary habits, reducing salt consumption and eradication of H. pylori infection may provide protection against gastric cancer in Turkey.

Comparison of the effect of different metal alloys on the esthetic appearance of dentin porcelain

Gonca Deste Gökay,Rukiye Durkan,Perihan Oyar,Gülsüm Gökçimen 한양대학교 세라믹연구소 2022 Journal of Ceramic Processing Research Vol.23 No.1

The purpose of this study was to examine the effect of aurofilm masking agents applied to various metal alloys on the colorof porcelain in metal-ceramic restorations (MCRs). The study was conducted with 2 different base-metal alloys (Ni-Cr, Co-Cr)and 2 different noble alloys (Pd-based, Au-Pd) used for MCRs, as well as 1 high noble alloy (Au-based) that served as a controlgroup. Eight experimental groups (n=7) and 1 control group were used in this study. An aurofilm masking agent was appliedto 4 groups (AuPdM, PdM, CoCr, NiCrM). Opaque porcelain and dentin body porcelain were applied to all groups. CIEL*a*b* color coordinates were measured. The Pd group had the highest mean a* value (-5.82); however, in comparisonto the control group, the differences in a* values were statistically significant only for the Cr-Co alloy groups (CoCr andCoCrM). The Pd group had the highest mean b* value (7.89). The ΔE value (2.13) of the CoCr group was significantly higherthan all other alloy groups. Metal alloy substrate and aurofilm masking agents significantly affected the color of porcelainMCRs. However, color differences between base-metal and noble alloys and the control group were within clinically acceptablelimits (ΔE<3.5).

The Diagnostic Value of Malondialdehyde, Superoxide Dismutase and Catalase Activity in Drug Naïve, First Episode, Non-Smoker Generalized Anxiety Disorder Patients

Ebru Fındıklı,Mehmet Akif Camkurt,Filiz İzci,Mehmet Fatih Karaaslan,Hüseyin Avni Fındıklı,Perihan Sümer,Ergül Belge Kurutaş 대한정신약물학회 2018 CLINICAL PSYCHOPHARMACOLOGY AND NEUROSCIENCE Vol.16 No.1

Objective: Generalized anxiety disorder (GAD) is a common anxiety disorder. Although lots of research done to reveal neurobiological basis of GAD, it is still unclear. Diagnosis of GAD depends on subjective complaints of patients, thus the need for a biological marker is constantly emerging. In this study, we aimed to investigate diagnostic value of malondialdehyde (MDA), superoxide dismutase (SOD) and catalase (CAT) in GAD. Methods: We evaluated MDA, SOD, and CAT levels in peripheral blood of 46 patients and 45 controls. MDA was measured with Ohkawa’s methods, SOD was measured with Fridovich method, and CAT was measured with Beutler’s method. Results: MDA was significantly increased in patients than controls, medians 4.05 nmol/mg and 1.71 nmol/mg respectively, p<0.001; SOD and CAT activity was significantly decreased in patients than controls, medians of SOD were 159.07 U/mg and 301.87 U/mg, p<0.001 respectively, medians for CAT were 138.47 U/mg and 160.60 U/mg respectively. We found high correlation between Hamilton Anxiety Rating Scale and SOD, MDA r values were 0.723 and 0.715 respectively, p<0.001 for both. Receiver operator characteristic (ROC) curve analysis showed high diagnostic performance for MDA and SOD, low diagnostic performance for CAT, areas under curve were 1.0, 1.0, and 0.648 respectively. Conclusion: Our results reveal possible diagnostic value of MDA, less likely of SOD but not CAT. Future studies should investigate diagnostic value of oxidants and antioxidantn enzymes in larger samples and include diagnostic value of these parameters.