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GÜLDAŞ, METİN

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GÜLDAŞ

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METİN

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    Publication
    Antioxidant and anti-diabetic properties of spirulina platensis produced in Turkey
    (Soc Brasileira Ciencia Tecnologia Alimentos, 2021-07-01) Güldaş, Metin; Ziyanok-Demirtaş, Sedef; Şahan, Yasemin; Yıldız, Elif; Gürbüz, Ozan; GÜLDAŞ, METİN; ZİYANOK DEMİRTAŞ, SEDEF; ŞAHAN, YASEMİN; YILDIZ, ELİF; GÜRBÜZ, OZAN; Bursa Uludağ Üniversitesi/Sağlık Bilimleri Fakültesi/Beslenme ve Diyetetik Bölümü; Bursa Uludağ Üniversitesi/Fen-Edebiyat Fakültesi/Biyoloji Bölümü; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü; 0000-0002-5187-9380; 0000-0003-3878-3808; 0000-0003-1356-9012; 0000-0001-7871-1628; ABE-6748-2020; GLT-7125-2022; AAG-6424-2021; AAH-4272-2021; U-1332-2019
    Spirulina produced in Turkey has a high antioxidant capacity determined by the three common methods (ABTS, CUPRAC, and DPPH). The major phenolics found in Spirulina were acacetin (53.62%) and pinocembrin (41.28%). The bio-accessibility values of the phenolic compounds in Spirulina were approximately 60%. PUFas are the significant antioxidant compounds to prevent lipid peroxidation. Spirulina has been found to reduce blood sugar and oxidative stress due probably to the high amount of omega-6 PUFA. By the treatment of Spirulina, the levels of antioxidant enzymes (GSH-Px and SOD) were increased 240 and 60% in the healthy rats, while 19 and 59% in the diabetics. In diabetic rats fed with Spirulina, glucose, triglyceride, total cholesterol levels in blood and malondialdehyde content in body tissues were decreased by 20, 31, 22 and up to 56%, respectively. In-vitro and in-vivo tests have shown that Spirulina has anti-hyperglycaemic, anti-hyperlipidaemia and antioxidative effects on diabetic rats.
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    Publication
    Effects of honey enrichment with Spirulina platensis on phenolics, bioaccessibility, antioxidant capacity and fatty acids
    (Elsevier, 2021-09-12) Güldaş, Metin; Gürbüz, Ozan; Çakmak, İbrahim; Yıldız, Elif; Şen, Hasan; GÜLDAŞ, METİN; GÜRBÜZ, OZAN; ÇAKMAK, İBRAHİM; YILDIZ, ELİF; Bursa Uludağ Üniversitesi/Sağlık Bilimleri Fakültesi/Beslenme ve Diyetetik Bölümü.; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Zootekni Bilimleri Bölümü.; Bursa Uludağ Üniversitesi/Arıcılığı Geliştirme Uygulama ve Araştırma Merkezi.; Bursa Uludağ Üniversitesi/Keles Meslek Yüksekokulu/Gıda Teknolojisi Bölümü.; 0000-0002-5187-9380; 0000-0001-7871-1628; 0000-0003-1356-9012; GLT-7125-2022; AAG-6424-2021; U-1332-2019; KFC-1744-2024
    The honeybees have been fed by Spirulina platensis extract and algal honey with green color produced by the bees naturally was obtained the first time in order to enhance its medicinal properties, mainly antioxidant properties. Antioxidant capacity, bioaccessibility of phenolics, hydrolysable and extractable phenolics, sugar, phenolic and fatty acid profiles were determined in the Spirulina honey. Total phenolic content of the Spirulina honey was 14.37 mg GAE/100g and increased 28.53% with Spirulina enrichment. Antioxidant capacities of the Spirulina honey were determined as 6.31, 5.85 and 3.66 mu mol Trolox/g by ABTS, CUPRAC and DPPH methods in bioaccessible extracts. No significant difference was observed between control and Spirulina honey samples in terms of bioaccessibility of the total phenolics (p <= 0.01). Among the detected phenolic compounds (15 phenolics), acacetin (48.55%) and pinocembrine (47.13%) were the highest. Total phenolic content of the honey can be enriched up to 20% by feeding of the honey bees with 10% of Spirulina. Saccharose content in Spirulina honey was lower than the control honey as 4.42%.
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    Publication
    Obesity-associated pathways of anthocyanins
    (Soc Brasileira Ciencia Tecnologia Alimentos, 2021-06-01) ; Yıldız, Elif; YILDIZ, ELİF; Ellergerzen, Pinar; Guldas, Metin; GÜLDAŞ, METİN; Acar, Asli Gul; ACAR, ASLI GÜL; Gurbuz, Ozan; GÜRBÜZ, OZAN; Bursa Uludağ Üniversitesi/Ziraat Fakültesi.; Bursa Uludağ Üniversitesi/Tıp Fakültesi/İmmunoloji Anabilim Dalı.; 0000-0003-1356-9012; 0000-0002-5187-9380; 0000-0001-7871-1628; GLT-7125-2022; AAG-6424-2021; U-1332-2019
    Anthocyanins have a great potential for human health, as a sub-group of phenolic compounds. Interactions of anthocyanin involved in digestion and thus in obesity consist of inhibition of pancreatic lipase, regulation of lipolysis and lipogenesis, activation of an activated protein kinase enzyme, controlling of digestion hormones (leptin, insulin, ghrelin, cholecystokinin, GIP, GLP-1). Anthocyanins are the compounds that can control metabolic syndrome and obesity by ameliorating lipid metabolism, increasing energy expenditure, suppressing food intake and inhibiting lipid absorption. In addition, the interactions with other compounds during the processing and/or in the intestinal canal can change their absorption capability and bioavailability. Activation of mitogen-activated protein kinase and cyclooxygenase (COX) enzymes, inflammatory cytokines signaling, free-radical scavenging activity are among the primary functions of anthocyanins playing role in the basic metabolic pathways. Anthocyanins also interact with gut microbiota that plays a role in many metabolic pathways. In the review, the effects of anthocyanins on the obesity-associated mechanisms in the metabolism are considered and summarized under the light of recent researches.