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GÜNEŞ BAYIR, AYŞE

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AYŞE
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GÜNEŞ BAYIR
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Now showing 1 - 5 of 5
  • PublicationOpen Access
    The Place and Importance of Propolis in Cancer Immunotherapy
    (2022-01-01T00:00:00Z) İpek, Nigahban; Pınarbaşı, Berna; Güneş Bayır, Ayşe; GÜNEŞ BAYIR, AYŞE
    Nowadays, the increasing number of cancer patients is a major concern all over the world. Therefore, finding safe and effective treatments has become one of the main goals of researchers. Immunotherapy is a form of treatment that allows the individual to fight against many diseases including cancer by using the immune system. The aim is to enable cells of the immune system to target and destroy cancer cells. Immunotherapeutic strategies in cancer are spread to a wide range of research areas including monoclonal antibodies, cancer vaccines, adoptive immunotherapy, cytokines, and immune system enhancing drugs. Due to the specificity of the immune response in new treatment methods, it is aimed that the immunity against the tumor is to destroy the tumor selectively without harming the patient. In recent scientific studies, it has been revealed that propolis is one of the most promising immunomodulating agents. Propolis is a natural medicine that widely used since ancient times and contains several bioactive compounds. More than 300 components of propolis have been identified to date and in vitro, in vivo and clinical studies of these components are ongoing. The major anticancer components in propolis are Convective available potential energy, chrysin, nemorosone, artepilin C, galangin and cardanol. The in vitro, in vivo and human clinical researches report that the propolis shows positive effect against the several different cancer types. Propolis as a natural food with these properties may support the immune system and body function of cancer patients.
  • PublicationOpen Access
    Microbiological, chemical and sensory analyzes of produced probiotic yoghurts added clove and propolis
    (2020-09-01T00:00:00Z) Güneş Bayır, Ayşe; Bilgin, Mehmet Gültekin; Kutlu, Sümeyra Şeyma; Gölgeci, Fatma Nur; GÜNEŞ BAYIR, AYŞE; BİLGİN, MEHMET GÜLTEKİN
  • PublicationOpen Access
    Evaluation of Some Physico-chemical and Antioxidant Characteristics of Commercial Honey Samples Originated from Different Regions of Turkey
    (2022-01-01T00:00:00Z) Bilgin, Mehmet Gültekin; Güneş Bayır, Ayşe; Özman, Zeynep; Babalı Balıbey, Fatmanur; Turgay, Feyzanur; Karakaş, İrem; Köse, Nesrin; Sevinç, Tülay; Selçuk, Tuğbanur; Öztürk, Nezire; BİLGİN, MEHMET GÜLTEKİN; GÜNEŞ BAYIR, AYŞE; ÖZMAN, ZEYNEP; BABALI BALIBEY, FATMANUR
  • PublicationOpen Access
    Determination and Evaluation of Olive Oils Offered for Sale in Istanbul Markets According to TS 894 and TS 341
    (2022-04-01T00:00:00Z) Yeşilkuşak, Ümmünur; Güneş Bayır, Ayşe; Özkan, Bilge; Kaya, Dilara; Arslan, Şeyma Sümeyye; BİLGİN, MEHMET GÜLTEKİN; GÜNEŞ BAYIR, AYŞE
  • PublicationOpen Access
    The Effect of Cinnamon on Microbiological, Chemical and Sensory Analyses of Probiotic Yogurt
    (2019-10-01T00:00:00Z) Güneş Bayır, Ayşe; Bilgin, Mehmet Gültekin; GÜNEŞ BAYIR, AYŞE; BİLGİN, MEHMET GÜLTEKİN
    Objective: This study was performed with the aim of determining the effects of different levels of cinnamon which were added to probiotic yogurts on the microbiological, chemical and sensory properties of these yogurts Methods: In this study, probiotic yogurt was produced using yogurt and probiotic yogurt cultures. Yogurts are divided into four groups; control, cinnamon 1, cinnamon 2 and cinnamon 3 groups. To the groups, 0%, 0.3%, 1% and 2.5% of powdered cinnamon were added, respectively. Content analysis of cinnamon used in the study was conducted by gas chromatography- mass spectrometry method. Results: The addition of cinnamon to probiotic yogurt showed antibacterial activity on Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium animalis ssp. lactis while cinnamon depending on its concentration was found to support bacterial growth of Lactobacillus delbrueckii subsp. bulgaricus. The pH values and the fat-free dry matter ratios varied depending on the proportion of cinnamon added to the yogurts. When the sensory characteristics of yogurt were compared, the score of the control group was higher than the score of cinnamon groups. On the other hand, cinnamon (1%) group had the closest score to the sensory analysis score of the control group. Conclusion: These results have shown that cinnamon added at different ratios in probiotic yogurt has a limited positive effect on the microbial, chemical and sensory properties of this food.