Güzel Sanatlar Tasarım ve Mimarlık Fakültesi / Faculty of Fine Arts, Design and Architecture

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    Investigation of the Genotoxic Effect of Fluoxetine Hydrochloride in Drosophila melanogaster
    (KSU TARIM VE DOGA DERGISI-KSU JOURNAL OF AGRICULTURE AND NATURE, 2024-04-17) Oz, Selda; Sarikaya, Zeynep Nur; Larcin, Ozum; Sarikaya, Rabia
    This study aimed to determine the potential genotoxic effect of fluoxetine hydrochloride (FLX-HCl), an antidepressant commonly used for treating depression, using Somatic Mutation and Recombination Test (SMART). Third-instar Drosophila melanogaster larvae transheterozygous for the mutations multiple wing hair (mwh) and flare (flr3) were chronically fed in a medium containing different concentrations of FLX-HCl (0.1, 0.5, 1, and 2 mg/mL) in the experimental group. Distilled water, 0.1 mM ethyl methane sulfonate (EMS), and 2% dimethyl sulfoxide (DMSO) were used in negative, positive, and solvent control groups, respectively. The survival percentages were calculated by determining the number of individuals surviving when the larvae completed their development in the experimental and control groups. In all application groups, the wings of 40 individuals with both normal and serrate wing phenotypes were examined under a microscope, and genetic changes were evaluated by counting the mutant clones in the wings. The data obtained show that 1 and 2 mg/mL concentrations of FLX-HCl caused toxic effects in D. melanogaster individuals. Additionally, FLX-HCl showed a negative genotoxic effect at 0.1 mg/mL concentration, insignificant at 0.5 mg/mL concentration, and positive at 1 and 2 mg/mL concentrations in terms of total mutation evaluation and clone induction frequency in D. melanogaster individuals.
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    A Gastronomical product in Bursa Cuisine; Orhangazi Gedelek Pickles
    (INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, 2024-03) Gulec, Hakan; Yilmaz, Ilkay
    Gastronomic identity of a region, consists of products grown, produced and presented in ways specific to that region, as well as geography, history, ethnic diversity, dietary habits and table manners, dominant flavors, and recipes. The concept of cuisine identity tries to make the cultures self-identified with cuisine, determine use of local material and the effect of various cultures upon foods and beverages. Local products are one of the components of gastronomical identity. Protection of these products and conveying them to the future generations is of importance in terms of sustaining the gastronomical definition. In this context, the aim of the research study is to determine the characteristics of Gedelek pickles, which is specific to Bursa's local cuisine, in the culinary culture and to examine its production phases. The research was carried out with 12 local producers making home-made production in the village of Gedelek of Bursa Orhangazi town by means of face-to-face with semi structured interviews. The study includes the opinions of local producers about the production, gastronomic value, new product and production techniques and sustainability of these local products bearing geographical indications. The most distinctive feature of Gedelek pickles is the use of "Gedelek Pinarbas,i Spring Water" rising in this region. The fact that Gedelek pickles maintain a texture hardness value close to industrial type pickles is related to the hard water feature of the water used. While local producers producing home-made fermented pickles are open to new products and techniques, they refrain from mechanisation and industrial production would taint the features and taste of pickles. Conscious production, training, institutional support, and promotion to be given to local producers without downgrading the local products would help these local pickles with a protected geographical indication convey the future generations.
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    Metataxonomic Sequencing to Assess Microbial Safety of Buffalo Yogurts in Amasra Region
    (FOODBORNE PATHOGENS AND DISEASE, 2024) Delikanli-Kiyak, Berrak; Yilmaz, Ilkay
    Interest in the "microbiota" of dairy products and studies on this subject is increasing day by day. In this study, homemade buffalo yogurt was collected from five different local producers in Amasra province, and their microbiota was evaluated by next-generation sequencing. Salmonella enterica was found in all yogurts (1.2-3.17%). Klebsiella pneumoniae was found to be 1.12% and 5.15% in two of the samples. Staphylococcus aureus was found to be 3.17% in only a single sample. The presence of these potentially pathogenic bacteria suggests that more attention should be paid to hygiene rules during homemade production, processing, and distribution of these products being offered for sale in public markets. These yogurt products can potentially carry risks of contamination and should be periodically checked by the relevant authorities.