Person: ÖZCAN, TÜLAY
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ÖZCAN
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TÜLAY
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Publication Effect of stevia and inulin interactions on fermentation profile and short-chain fatty acid production of Lactobacillus acidophilus in milk and in vitro systems(Wiley, 2022-02) Özcan, Tülay; Eroğlu, Ezgi; ÖZCAN, TÜLAY; Eroğlu, Ezgi; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü; 0000-0002-0223-3807; AAG-8194-2021; EWZ-7641-2022In this study, the effect of stevia and inulin interactions on fermentation profile of Lactobacillus acidophilus in milk and in vitro systems was investigated. The medium were analysed for pH, cell density (OD600), probiotic bacterial counts, prebiotic activity score (PAS), lactic acid and short-chain fatty acid (SCFA) content. In the second stage of the study, the potential prebiotic activity of stevia and its effect on milk fermentation characteristics as sugar substitute were evaluated in symbiotic milk system. Consequently, it was found that stevia improved the survival of L. acidophilus in in vitro and in the milk matrix and could be assigned as a potential prebiotic source and sugar replacer for the manufacture of sugar-reduced dairy products. These results show that the in vitro-positive prebiotic activity of stevia is closer to inulin and is related to its fermentation profile and growth parameters with high short-chain fatty acid production. The counts of probiotic bacteria remained within the biotherapeutic level (>7 log(10) cfu/mL) during 28 days of storage in stevia and inulin milk system with high viscosity index and gel characteristics.Publication Potential prebiotic effects of mushroom extracts on the viability of bifidobacterium bifidum(Parlar, 2020-01-01) Özcan, Tulay; Yılmaz-Ersan, Lutfiye; Akpınar-Bayızıt, Arzu; Özcan, Özge; Delikanlı-Kıyak, Berrak; Özyürek, Merve Begüm; Teksoy, Şengül; ÖZCAN, TÜLAY; YILMAZ ERSAN, LÜTFİYE; AKPINAR BAYİZİT, ARZU; DELİKANLI KIYAK, BERRAK; Özyürek, Merve Begüm; Teksoy, Şengül; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü; Bursa Uludağ Üniversitesi/İznik Meslek Yüksekokulu/Gıda Teknolojisi Bölümü; 0000-0002-0223-3807; 0000-0001-8093-3369; 0000-0002-8482-5055; 0000-0001-6889-9938; AAG-8219-2021; AAV-6653-2021; AAG-8194-2021; AAI-4330-2021; CAX-4988-2022; AAV-6653-2021; EBQ-8160-2022Prebiotics are included in many food formulations, especially in dairy products, in order to promote the growth of probiotics along with improvement of the nutritional quality. In this study, the ability of Bifidobacterium bifidum to ferment mushroom extracts as a potential prebiotic substrate was investigated. It was found that B. bifidum employed in the current work was able to ferment selected mushroom extracts.Publication The characterisation of dairy industry waste buttermilk from different butter processing procedures(Parlar Scientific Publications (PSP), 2020-01-01) Avcı, H. Rıza; Özcan, Tülay; ÖZCAN, TÜLAY; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; 0000-0002-0223-3807; AAG-8194-2021Buttermilk is high nutritional value byproduct obtained from butter making. Consisting of such ingredients as lactose, casein, serum proteins, mineral substances, it is liquid phase released by churning the cream during the process. Today, butter production is carried out in two different ways: "Batch Method" and "Continuous Method". In this study, the composition of the buttermilks, released by the batch and continuous butter production systems were compared. In conclusion, butter production methods have been effective on physicochemical composition and amino acid values of buttermilks (p<0.01, p<0.05). Batch process buttermilks have high amount of total solids, protein, fat and acidity values. Continuous system buttermilks contain high level of amino acids and aspartic acid, glutamic acid, serine, proline, leucine have been found to be the most common amino acids among them.Publication Evaluation of bioaccessibility and functional properties of kombucha beverages fortified with different medicinal plant extracts(TUBİTAK, 2021-01-01) Tamer, Canan Ece; TAMER, CANAN ECE; Temel, Sehime Gulsun; TEMEL, ŞEHİME GÜLSÜN; Suna, Senem; SUNA, SENEM; Karabacak, Azime Ozkan; ÖZKAN KARABACAK, AZİME; Ozcan, Tulay; ÖZCAN, TÜLAY; Ersan, Lutfiye Yilmaz; YILMAZ ERSAN, LÜTFİYE; Kaya, Berra Turkol; Copur, Omer Utku; ÇOPUR, ÖMER UTKU; Bursa Uludağ Üniversitesi/Tıp Fakültesi.; Bursa Uludağ Üniversitesi/Tıp Fakültesi/Genetik Anabilim Dalı.; 0000-0002-9802-0880; 0000-0002-6947-2167; 0000-0003-4175-4477; 0000-0002-0223-3807; AAQ-8178-2020; AAG-8503-2021; AAG-8194-2021; AAH-2319-2019; AAC-1982-2022In this study, sweetened black and green tea were utilized as substrate for kombucha fermentation. Linden, lemon balm, sage, echinacea, mint, and cinnamon infusions were added to kombucha to design a novel beverage with Unproved functional and organoleptic characteristics. After fermentation, the antioxidant capacity (AC) of the kombucha increased by 13.96% 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH), 48.90% ferric reducing antioxidant power (FRAP), and 55.54% cupric reducing AC (CUPRAC). On days 0 and 9 of storage, the bioaccessibility of the total phenolics and AC (FRAP and CUPRAC) in all of the samples showed a significant increase after gastric and intestinal digestion when compared to pregastric digestion (P < 0.05). The AC (DPPH) after in vitro digestion at the beginning and end of storage in all of the beverages also increased after gastric digestion when compared to pregastric digestion (P < 0.05); however, it decreased after intestinal digestion (P < 0.05). By conducting in vitro and in vivo studies, the effects of kombucha on health and nutrition need to be further investigated.Publication Determination of gelation properties and bio-therapeutic potential of black carrot fibre-enriched functional yoghurt produced using pectin and gum arabic as prebiotic(Wiley, 2021-03-31) Karaman, Saliha; Özcan, Tülay; Karaman, Saliha; ÖZCAN, TÜLAY; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü; 0000-0002-0223-3807; AAG-8194-2021; CXT-2807-2022In this study, bacterial viability, changes in gel matrix properties of functional yoghurts produced with the addition of black carrot (Daucus carota ssp. sativus var. atrorubens Alef variety) fibre, pectin and gum arabic during storage, was investigated with consumer preference and bio-therapeutic potential. Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis cultures were used in the production of probiotic yoghurts. It was found that the addition of pectin, gum arabic and black carrot fibre to probiotic yoghurt stimulated the growth of probiotic bacteria and gel development during storage. The viability of the probiotic bacteria was determined within the bio-therapeutic level (>7 log(10) cfu/g) with potential prebiotic effects. It was determined that black carrot, pectin and gum arabic addition increased the total phenolic content and antioxidant activity of probiotic yoghurts, as well as improved the textural properties. Sensorial attributes increased throughout storage with yoghurts containing gum arabic and black carrot displayed higher scores for sensorial qualifications.Publication Effect of acacia exudate gum on milk gel fermentation of flavoured synbiotic yoghurt enriched with daucus carota L. ssp. sativus var.atrorubens alef fibre(Croatian Dairy Union, 2021-06-01) Özcan, Tülay; Karaman, Saliha; ÖZCAN, TÜLAY; Karaman, Saliha; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü; 0000-0002-0223-3807; AAG-8194-2021; CXT-2807-2022Fortifying yoghurt or dairy products with fibres and probiotic bacteria is an increasing interest to create functional foods with health benefits and improve their functionality. In this study milk fermented with acacia exudate gum and black carrot (Daucus carota L. ssp. sativus var. atrorubens alef) pulp components had a significantly shorter fermentation time than the others in milk fermented with Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus and Bifidobacterium animalis subsp. foals. Potential prebiotic addition increased the cohesiveness, index of viscosity and decreased the index of syneresis in synbiotic yoghurt samples. Sensory evaluation showed that incorporation of functional components increased satisfactory texture, and had sensory characteristics with high scores during cold storage.Publication Pro-pre and postbiotic fermentation of the dietetic dairy matrix with prebiotic sugar replacers(Springer, 2023-04-24) Eroğlu, Ezgi; Özcan, Tülay; Eroğlu, Ezgi; ÖZCAN, TÜLAY; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü; 0000-0002-0223-3807; AAG-8194-2021; EWZ-7641-2022In this study, bacterial growth, postbiotic short-chain fatty acids (SCFAs) formation, and gelation properties of sugar-free probiotic milk gels produced with stevia and inulin as a sugar replacer and synbiotic interactions were investigated with regard to prebiotic/bio-therapeutic potential and consumer preference. Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis cultures were used in the manufacture of dietetic milk gels. The addition of stevia and inulin promoted the viability of bacteria and enhanced milk gel firmness throughout its shelf life. The activity of the probiotic bacteria was identified to be within the potential prebiotic effects (> 8.30 log(10) cfu mL(-1)) in a food matrix. However, it was determined that especially stevia and stevia + inulin addition increased the survival rate of probiotic bacteria and in vitro total SCFA production with higher scores for consumers' preferences rather than with the addition of stevia alone. Yoghurts containing B. animalis subsp. lactis have improved the instrumental textural properties, whereas yoghurts containing L. acidophilus had higher scores for sensorial attributes.Publication In vitro fermentation assay on the bifidogenic effect of steviol glycosides of stevia rebaudiana plant for the development of dietetic novel products(Taylor, 2023-01-25) Özcan, Tülay; Eroğlu, Ezgi; ÖZCAN, TÜLAY; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü; 0000-0002-0223-3807; AAG-8194-2021The relationship between excessive sugar consumption and many diseases such as dental caries, obesity, diabetes and coronary heart has been increasing in recent years. In this study, utilization of natural sugar replacer steviol glycosides and bifidogenic effect by Bifidobacterium animalis subsp. lactis was assayed in vitro model system. The basal medium (non-carbohydrate containing MRS, Man, Rogosa and Sharpe Agar) were supplemented with 0.025% and 1% stevia, 0.025% stevia + 1% inulin, %1 stevia + 1% inulin. The medium which contained no carbohydrate was designated as negative control, whereas the medium containing 1% glucose or inulin were evaluated as positive and evaluated on the 0, 12, 24, 36 and 48 h of fermentation. Steviol glycosides in both system significantly stimulated the growth of Bifidobacterium animalis subsp. lactis to varying degrees with highest prebiotic activity score, short chain fatty acid production and growth parameters as much as glucose and prebiotic inulin. The viability of the probiotic bacteria was determined within the bio-therapeutic level with potential prebiotic effects depending on the probiotic bacterial strain growing and the type of carbohydrate source utilized. In the study, stevia at lower concentration showed a higher growth rate of with inulin. In conclusion, stevia can be used as functional ingredients for the modulation of the gut microbiota and design of synbiotic systems as a prebiotic substrate and sugar substitute.Publication Therapeutic potential of cordyceps militaris extracts and its structural effects on the cultured milk model(Elsevier, 2023-11-10) Delikanlı Kıyak, Berrak; Özcan, Tülay; DELİKANLI KIYAK, BERRAK; ÖZCAN, TÜLAY; Bursa Uludağ Üniversitesi/İznik Meslek Yüksekokulu; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü; 0000-0001-8093-3369; AAI-4330-2021; AAG-8194-2021The study was the production of the probiotic cultured milk enriched with the edible mushroom crude extract and its evaluation to gain insight about the prebiotic potential of Cordyceps militaris. During the 28-day shelf life; microbial, physico-chemical, textural, and sensorial properties were investigated. The results indicated that the probiotic milk with extract was influential on values of gel firmness, color and sensorial attributes . The interaction between extract and probiotic culture, and hence increased acidity, has an impact on textural properties. Moreover, in terms of taste the extract left a dominant aroma in-mouth and bitterness in throat, and in terms of odor it suppressed the characteristic flavor of probiotic cultured milk. Consequently, the results suggested that extract showed a positive stimuli on growth and activity of probiotics, and it could be considered as potential prebiotic source as its impact had been evaluated on fermentation by a cultured model.Publication Probiotic fermentation and organic acid profile in milk based lactic beverages containing potential prebiotic apple constituents(Ankara Üniversitesi, 2023-01-01) Özcan, Tülay; Yılmaz-Ersan, Lütfiye; Akpınar-Bayizit, Arzu; Delikanlı-Kıyak, Berrak; Keser, Gökçe; Ciniviz, Melike; Barat, Abdullah; ÖZCAN, TÜLAY; YILMAZ ERSAN, LÜTFİYE; AKPINAR BAYİZİT, ARZU; DELİKANLI KIYAK, BERRAK; Keser, Gökçe; Ciniviz, Melike; Barat, Abdullah; Bursa Uludağ Üniversitesi /iraat Fakültesi/Gıda Mühendisliği Bölümü.; 0000-0002-0223-3807; 0000-0001-8093-3369; 0000-0002-8482-5055; AAG-8194-2021; AAG-8219-2021; CAX-4988-2022; AAI-4330-2021; HEI-2120-2022; CLV-1152-2022; CFS-2827-2022Probiotic milk-based matrices contain bioactive compounds required for the biochemical and physiological processes of metabolism as a result of fermentation. The present work aimed to evaluate the viability of probiotic bacteria in a lactic beverage fortified with probiotic milk/apple juice to understand the utilization of apple juice as a prebiotic source and investigate the organic acid profile. By monitoring the fermentation development and bacterial growth the results obtained indicated that the probiotic bacteria were viable over the predicted shelf life; the cell counts ranged from 7.48 to 12.00 log10 cfu mL-1, conferring that the beneficial health effects on the host as probiotic bacteria must be at a minimum concentration of 6.0 log10 cfu mL-1 at the moment of consumption. Lactobacillus casei exhibited higher survival than the other lactic strains, presumably due to its higher ability to tolerate low acidity. During the fermentation and storage of milk based lactic beverages containing apple juice the formation of organic acids were determined as an indirect characteristic for growth of lactic acid bacteria. Lactic, acetic, malic, tartaric and citric acids were the primary organic acids. The quantities of propionic and butyric acids as short chain fatty acids were noted to increase during fermentation, being strain-specific. In conclusion, when probiotic milk is fortified with apple juice nutraceutical components, it can be a potential source of substrate and a synbiotic matrix for the growth of probiotic bacteria without any nutritional supplement.