Browsing by Author "Yilmaz, Ilkay"

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The effect of kefir consumption on the lipid profile for individuals with normal and dyslipidemic properties: a randomized controlled trial
(2022) Yilmaz, Ilkay; Arslan, Bahattin; 0000-0001-5938-3112
Objective This research was conducted as a prospective, self-controlled, eight-week clinical trial to investigate the effect of kefir consumption on the lipid profile of individuals with normal and dyslipidemic properties. Methods Kefir microorganisms given to volunteer subjects were determined using classical microbial count methods and qReal-Time Polymerase Chain Reaction. The study was carried out with 23 volunteer hospital health personnel between the ages of 20 and 55 who met the research criteria and did not have any health problems. The volunteers regularly consumed kefir on an empty stomach for four weeks. In the last stage, the eight-week study was completed by making blood and anthropometric measurements of the subjects, who continued to be studied without kefir consumption for four more weeks Results Considering the changes in the serum lipid profiles of 13 individuals with dyslipidemic symptoms during the 4-week period they consumed kefir, Total Cholesterol values decreased by 9.15% compared to initial values, LDL-Cholesterol values decreased by 10.64%, HDL-Cholesterol values decreased by 6.9%, and triglyceride values decreased by 2.46%. The changes in the serum lipid profiles of 13 individuals with dyslipidemic findings at the end of an eight-week study were a 5.71% decrease in total cholesterol values (p<0.018) considered statistically significant, as well as a 5.31% decrease in LDL-Cholesterol values (p<0.021); the HDL-Cholesterol results were found to be significant with an 8.58% decrease in the values (p<0.035) and insignificant with a 17.21% increase in the triglyceride values (p<0.926). We concluded that regular kefir consumption was effective in both women and men in lowering total cholesterol and LDL-Cholesterol from blood lipid profiles, especially in individuals with dyslipidemic symptoms, while this effect was not observed in normal individuals. Conclusion Kefir can positively affect the total cholesterol and LDL-Cholesterol blood parameters of dyslipidemic individuals with high serum lipid values.
Investigation of the changes in volatile composition and amino acid profile of a gala-dinner dish by GC-Ms and LC-MS/MS analyses
(2021) Tabak, Tolgahan; Yilmaz, Ilkay; Tekiner, Ismail Hakki; 0000-0001-5938-3112; AGG-0511-2022
This study aimed to investigate the changes in volatile composition and amino acid profile of a dish "duck breast, beetroot mille-feuille" prepared in the Turkey Gala Dinner of an international gastronomy association. The ingredients collected from bazaars and chain markets were prepared and processed according to the original recipe. In raw ingredients and cooked products (P1, P2, and P3), volatile organic compounds were semiquantitatively by GC-MS and amino acids quantitively by LC-MS/MS. The volatile composition and amino acid profile between P1, P2, and P3 products were tested with one-way ANOVA using SPSS version 20.0. In the final product, the dominant volatiles was found to be oily, waxy with lard and tallow notes (oleic acid), floral (squalene), and green-floral and citrus-floral (9-octadecenamide). In contrast, the dominant amino acid profile exhibited bitter-sweet and bitter-salty-sour tastes. The statistical test showed that the volatile composition among the product groups was not interrelated (p = 0.613412 0.05), whereas the amino acid profile was related (p = 0.067352 < 0.10). Overall, our study revealed that the desirable taste of the Gala-dinner dish "duck breast, beetroot mille-feuille" was formed by the co-existence of some dominant volatiles belonging to the fatty acid, triterpenoid, and fatty amide groups and some predominant amino acids, including valine, glutamic acid, aspartic acid, leucine, and lysine, as well as depending on the preparation and cooking conditions.