Person: AKPINAR BAYİZİT, ARZU
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AKPINAR BAYİZİT
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ARZU
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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 Response surface optimization for γ-linolenic acid production of arthrospira ( spirulina ) platensis(Parlar Scientific Publications (P S P), 2020-01-01) Şahin, Oya Irmak; Akpınar-Bayizit, Arzu; AKPINAR BAYİZİT, ARZU; Bursa Uludağ Üniversitesi/Ziraat Fakültesi.; AAF-3213-2020Arthrospira (Spirulina) platensis belongs to the class of phototrophic blue-green algae that are widely cultivated in the world and irrigated in many industries. Spirulina's biomass has gained profound importance in feed and food industries, due to its high protein content, high unsaturated fatty acid containing gamma linolenic acid (GLA) and iron. Factors such as temperature, light, nutrient sources and nutrient composition affect Spirulina cultivation significantly. The aim of this study was to optimize the culture conditions for enhancing the GLA production from A.platensis. A central composite design (CCD) was carried out for this response surface optimization. The predicted maximum biomass, lipid and GLA content by RSM was determined as 0.511 g.L-1, 4.33 % and 23.350 %, respectively, whereas the experimental maximum biomass, lipid and GLA content of 0.513 g.L-1, 4.340 % and 23.790 % was obtained after 15 days of cultivation. Optimum conditions for maximum GLA production by response surface method were determined according to the results of the experiment and a temperature of 27 degrees C and a nitrate concentration of 0.41 g.L-1 were determined and validated.Publication Determination of fatty acids from spirulina platensis under different extraction methods(Elsevier, 2013-07-01) Şahin, Oya Irmak; Bayızıt, Arzu Akpınar; Canan, Belkıs; AKPINAR BAYİZİT, ARZU; Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü; AAF-3213-2020Publication 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.Publication Investigating the effect of harvest season on the bioaccessibility of bee pollen polyphenols by ultra-high performance liquid chromatography tandem mass spectrometry(Springer, 2023-06-25) Bayizit, Arzu Akpınar; Bekar, Ertürk; Ünal, Taha Turgut; Çelik, M. Alpgiray; Çelik, Büşra Açoğlu; Alibaşoğlu, Elif Koç; Dilmenler, Pınar Şahin; Ömeroğlu, Perihan Yolci; Çopur, Ö. Utku; Kamiloğlu, Senem; AKPINAR BAYİZİT, ARZU; BEKAR, ERTÜRK; ÜNAL, TAHA TURGUT; Çelik, M. Alpgiray; Çelik, Büşra Açoğlu; Alibaşoğlu, Elif Koç; Dilmenler, Pınar Şahin; YOLCI ÖMEROĞLU, PERİHAN; ÇOPUR, ÖMER UTKU; KAMİLOĞLU BEŞTEPE, SENEM; Bursa Uludağ Üniversitesi/Bilim ve Teknoloji Uygulama ve Araştırma Merkezi (BİTUAM).; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; Bursa Uludağ Üniversitesi/Veteriner Fakültesi/Gıda Hijyeni ve Teknolojisi Anabilim Dalı.; 0000-0002-6079-1970; 0000-0001-8254-3401; 0000-0003-3902-4360; 0000-0001-8783-921X; 0000-0002-7826-6322; JAN-2598-2023; ABG-4772-2020; AAG-8359-2021; IVT-9398-2023; JEP-2477-2023; EJH-9252-2022; IVK-6750-2023; AAG-8517-2021; AAG-8336-2021; P-3633-2018Pollen, a natural component of flowers that regulates the reproduction of plants, is in granular form and collected by bees as source of food. A wide range of nutrients including carbohydrates, amino acids, vitamins and polyphenols constitute bee pollen, the latter being responsible for its various biological activities. The aim of the current study was to investigate the effect of harvest season on the bioaccessibility of bee pollen polyphenols. For this purpose, bee pollen samples were collected for 4 consecutive weeks from Domanic, Kutahya, Turkiye. The collected samples were subjected to the standardized INFOGEST in vitro digestion model. The changes in the total phenolics, flavonoids and antioxidant capacity during digestion were measured using spectrophotometric methods, whereas the alterations in individual polyphenols were identified and quantified using ultra-high performance liquid chromatography tandem mass spectrometry (UPLC-ESI-MS/MS). Results of spectrophotometric methods showed that the bioaccessible total phenolics, flavonoids and antioxidants were higher in samples collected at the first week compared to samples collected at the following weeks (18-25%, 38-47% and 52-57%, respectively) (P < 0.05). UPLC-ESI-MS/MS analysis of bee pollen samples led to the identification of 30 major compounds including 17 flavonoids and 13 phenolic acids and other bioactive compounds. In total, the concentration of bioaccessible flavonoids was the highest in samples collected at the first week, whereas samples collected on the third week contained significantly more bioaccessible phenolic acids and other bioactive compounds (P < 0.05). Overall, the current study highlighted that harvest season affects the content and bioaccessibility of bee pollen polyphenols.Publication Interaction of probiotic activity, antioxidative capacity, and gamma- amino butyric acid (gaba) in chestnut milk-fortified yogurt(Wiley-hindawi, 2022-11-07) Yılmaz-Ersan, Lutfiye; YILMAZ ERSAN, LÜTFİYE; Şahin, Saliha; ŞAHİN, SALİHA; Özcan, Tülay; ÖZCAN, TÜLAY; Akpınar-Bayizit, Arzu; AKPINAR BAYİZİT, ARZU; Usta-Görgün, Buse; Ciniviz, Melike; Keser, Gökce; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; Bursa Uludağ Üniversitesi/Fen Edebiyat Fakültesi/ Kimya Bölümü.; 0000-0002-0223-3807; AAG-8194-2021; AAH-2892-2021As a novel functional dairy product, yogurt was produced from mixtures of skimmed milk and chestnut milk using probiotic culture. The survival of probiotic bacteria, antioxidant capacity, total phenolic content, and gamma- amino butyric acid (GABA) content of the samples were determined. Results showed that sample with chestnut milk 100% contained a higher dry matter, fat, carbohydrate, and caloric value and lower vitamin C, and E contents. Samples had high K, Ca, P, Na, and Na values. Probiotic bacteria were capable of growing well and over the recommended therapeutic value in yogurt with fortified chestnut milk. The yogurt samples showed excellent 2,2 '-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) and 2, 2 '-diphenyl-1-picrylhydrazyl radicals scavenging activities as well as ferric reducing antioxidant power. However, it was found that as the chestnut milk ratio of samples increased, the antioxidant capacity values increased. GABA values of samples varied from 0.31 to 2.43 mg 100 g(-1). According to hierarchical cluster analysis, the samples with 20%, 30%, 40%, and 50% chestnut milk had similar compositional properties. Novelty impact statement The objective of the present study was to compare the nutritional, microbiological, and antioxidative properties of probiotic yogurts manufactured using skimmed milk and chestnut milk. Based on the findings of this study, the fortification of chestnut milk, in general, had positive effects on the nutritional properties of probiotic yogurt. The present study describes that yogurt with chestnut milk could be considered a potential source of antioxidant compounds as well as GABA. Chestnut milk-fortified dairy products could be contributed to ensure maximum functional benefits from these products and present a good alternative for consumers demanding healthier foods.