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RISS 인기검색어
- 검색키워드
- 저자 : Umran (검색결과 4 건)
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Optimization of a Multi-Step Procedure for Isolation of Chicken Bone Collagen
Umran Cansu,Gökhan Boran 한국축산식품학회 2015 한국축산식품학회지 Vol.35 No.4
Chicken bone is not adequately utilized despite its high nutritional value and protein content. Although not a common raw material, chicken bone can be used in many different ways besides manufacturing of collagen products. In this study, a multi-step procedure was optimized to isolate chicken bone collagen for higher yield and quality for manufacture of collagen products. The chemical composition of chicken bone was 2.9% nitrogen corresponding to about 15.6% protein, 9.5% fat, 14.7% mineral and 57.5% moisture. The lowest amount of protein loss was aimed along with the separation of the highest amount of visible impurities, non-collagen proteins, minerals and fats. Treatments under optimum conditions removed 57.1% of fats and 87.5% of minerals with respect to their initial concentrations. Meanwhile, 18.6% of protein and 14.9% of hydroxyproline were lost, suggesting that a selective separation of non-collagen components and isolation of collagen were achieved. A significant part of impurities were selectively removed and over 80% of the original collagen was preserved during the treatments.
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Discussing Sexuality with Cancer Patients: Oncology Nurses Attitudes and Views
Oskay, Umran,Can, Gulbeyaz,Basgol, Sukran Asian Pacific Journal of Cancer Prevention 2014 Asian Pacific journal of cancer prevention Vol.15 No.17
Background: Sexual health and function frequently are overlooked by healthcare professionals despite being identified as an essential aspect of patient care. Patients with cancer have identified sexuality issues as being of equal importance to other quality-of-life issues. Objectives: The aim of this study was to determine the views and attitudes of oncology nurses caring for cancer patients regarding sexual counseling. Participants and Methods: A descriptive cross-sectional study was conducted on the web site of the Turkish Oncology Nurses Association. With the participation of 87 nurses from oncology departments, the study determined that most nurses do not evaluate and counsel patients regarding their sexual problems and many difficulties prevent them from focussing on sexual health. The most important reasons for ignoring sexual counseling were the absence of routine regarding sexual counseling in oncology departments, the belief that the patient may become ashamed and the nurses' self-evaluation that they have insufficient skills and education to counsel in this subject. Conclusions: The most important variables in sexual evaluation and counseling are long years of service in the profession and a postgraduate degree.
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Karslioglu, Betul,Cicek, Umran Ensoy,Kolsaric, Nuray,Candogan, Kezban Korean Society for Food Science of Animal Resource 2014 한국축산식품학회지 Vol.34 No.1
In this study, the effects of two different commercial starter culture mixes and processing methodologies (traditional and heat process) on the lipolytic changes of fermented sausages manufactured with turkey meat were evaluated during processing stages and storage. Free fatty acid (FFA) value increased with fermentation and during storage over 120 d in all fermented sausage groups produced with both processing methodologies (p<0.05). After drying stage, free fatty acid values of traditional style and heat processed fermented sausages were between 10.54-13.01% and 6.56-8.49%, respectively. Thiobarbituric acid (TBA) values of traditionally processed fermented sausages were between $0.220-0.450mg{\cdot}kg^{-1}$, and TBA values of heat processed fermented sausages were in a range of $0.405-0.795mg{\cdot}kg^{-1}$. Oleic and linoleic acids were predominant fatty acids in all fermented sausages. It was seen that fermented sausage groups produced with starter culture had lower TBA and FFA values in comparison with the control groups, and heat application inhibited the lipase enzyme activity and had an improving effect on lipid oxidation. As a result of these effects, heat processed fermented sausages had lower FFA and higher TBA values than the traditionally processed groups.
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Laparoscopic surgery for low, intermediate and high-risk endometrial cancer
Mehmet Ali Vardar,Umran Kucukgoz Gulec,Ahmet Baris Guzel,Derya Gumurdulu,Ghanim Khatib,GulsahSeydaoglu 대한부인종양학회 2019 Journal of Gynecologic Oncology Vol.30 No.2
Objective: The aim of the present study was to compare the long-term outcomes of the laparotomy (LT) and laparoscopic surgery and to evaluate the results according to low, intermediate, and high-risk groups of endometrial cancer (EC). Methods: We identified 801 patients with EC and these patients were classified as group 1, who underwent LT (n=515); and group 2, who underwent laparoscopy (LS) (n=286). Patient's demographics, clinical characteristics such as stage, grade, histopathologic type, lymphovascular space invasion, myometrial invasion, lymph node involvement, and risk groups, peri- and post-operative outcomes, and survival outcomes were compared between the groups according to risk classification. Survival outcomes were assessed using KaplanMeier method. Results: The demographic characteristics of both groups were similar except age. Shorter hospital stay and fewer complications were observed in group 2. The overall survival (OS) were similar in the low, low-intermediate, high-intermediate and high-risk groups (p=0.269, 0.476, 0.078, and 0.085; respectively) for LS compared to LT. The covariate analysis revealed that the death and recurrence risks were approximately twice higher in the LT group than in the LS group (odds ratio [OR]=1.9; 95% confidence interval [CI]=1.2–3.1 for OS; OR=2.0; 95% CI=1.2–3.3 for disease-free survival). Conclusion: The results of our study support the well-known positive aspects of LS as well as safe and effective use in cases of intermediate and high-risk EC.
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