Abstract The current research was conducted to determine the deoxynivalenol (DON) and ochratoxin A (OTA) levels of 24 pieces of wheat flour, 24 pieces of rice, 24 pieces of corn flour, and 24 pieces of whole wheat flour obtained from the markets in Istanbul by HPLC. DON was detected in 4 of the 96 grain cereal samples at levels between 0.94 and 1.16 µg/kg (LOQ, 0.92 µg/kg). Besides, from the analyzed samples, DON was detected in 3 pieces of ashura wheat, 2 pieces of rice, and 5 pieces of corn flour between LOD and LOQ. The highest DON level was found in the corn flour sample (1.16 µg/kg), which was sold unpacked. OTA was detected in 11 of the samples (0.87-6.97 µg/kg) consisting of 3 corn flours (1.51-2.23 µg/kg) and 8 whole wheat flours (0.87-6.97 µg/kg). The highest OTA level was found in the packaged whole wheat flour sample (6.97 µg/kg) bought from the market. Since DON and OTA exposure can be observed frequently in cereals and may increase to possible risky levels, further work should be done to determine the precautions necessary to minimize the risks of contamination.

Abstract Whey protein is preferred in sports nutrition because of its rich essential amino acids and protein digestibility rate compared to other protein sources. The purpose of this study was to determine the amino acid content and in vitro protein digestibility of whey protein supplements and evaluate their protein quality using the in vitro protein digestibility-corrected amino acid score (PDCAAS) method. The amount of amino acids were determined using high performance liquid chromatography (HPLC) and the protein digestibility was determined by in vitro simulated gastrointestinal tract. A high levels of glycine and very low levels of cysteine were detected in some samples. The ratio of glycine in 4 out of 14 samples ranged between 7.4 and 40.3%. The ratio of essential amino acids and branched chain amino acids in all samples were less than the reference protein. The in vitro protein digestibility of whey proteins ranged from 50.4 to 79.6%, which was very low compared with the values indicated in the literature. The PDCAAS values of whey proteins were very low and ranged from 0.08 to 0.71 in the samples. Based on these results, manufacturers should revise their processing techniques in order to provide high quality whey protein.

Abstract The global challenge against cardiovascular diseases, some tumours, diabetes, and diabetes-related disorders have accelerated. These conditions are often due to several dysfunctions in the metabolic pathway, which are influenced by diet. One reason for this is that excess consumption of processed foods may be accompanied by conversion of their components into harmful macromolecules such methylglyoxal (MGO) and glyoxal (GO) in the body. These hazardous compounds can be restricted during metabolism by plant-based natural sources or some medications. In this paper, anti-diabetic beverages such as green tea, bergamot-flavored black tea, and olive-leaf tea were used as plant-based sources, and functional snacks were developed using these ingredients. According to the results, the teas limited the formation of glycation products, with the greatest effects from bergamot-flavored black tea, followed by green tea and olive-leaf tea, respectively. The rates of MGO reduction were 83.80 ± 4.19, 97.84 ± 4.4, and 96.51 ± 4.37 µg/100 g, while the rates of GO reduction were 65.18 ± 2.95, 93.7 ± 4.2, and 33.1 ± 1.50 µg/100 g, respectively.

Abstract This study aims to investigate the glyoxal (GO), and methylglyoxal (MGO), and the effect of the types of sugar components on GO and MGO formation in Turkish delight and baklava. The values of GO and MGO ranged from 326 to 1842 µg/100 g, and from 31 to 517 µg/100 g in Turkish delight, respectively. The values of GO and MGO in baklava ranged from 344 to 815 µg/100 g, and between 19 and 358 µg/100 g, respectively. One of the baklava samples may contained high fructose corn syrup (HCFS) given the presence of significantly higher amount of MGO than that of other samples. Increased sugar concentration, processing time, storage, and HCFS in Turkish delight and baklava may affect the GO and MGO formations. Longer storage time may influence the increase of MGO formation in Turkish delight. Therefore, these products should be consumed less or formulated with agents that reduce AGEs.

Abstract The purpose of this study was to investigate the effects of different polyphenol-rich herbal teas on reducing the in vitro starch digestibility of white bread and evaluation of predicted glycemic indexes. Generally, except for the goji berry treatment, all herbal teas reduced the starch digestibility and predicted glycemic index of white bread. Compared to untreated white bread, the rapidly digestible starch levels were decreased by 10% and 12% in the turmeric tea treatment. In addition, hydrolysis indexes were decreased by 12% and 10% in the black tea treatment compared to untreated white bread. The turmeric treatment on white bread reduced the predicted glycemic index more than other teas. It is thought that the curcumin in turmeric has more inhibitory effects on α-amylase activity than other teas. We also demonstrated that dietary polyphenols such as anthocyanins and catechins found in herbal teas might reduce starch digestion by inhibiting α-amylase and α-glucosidase thereby lowering the glycemic index of foods.

Abstract This review uses an interdisciplinary perspective to examine the eating habits of the Ottomans through the information conveyed in the works of western travelers who came to the Ottoman territory. Travel books, which are the primary sources for Ottoman history, were used to analyze the food consumption habits in Ottoman culinary culture. The impressions of western travelers were taken directly and displayed in quotation marks. Then, within the knowledge of the literature, the Ottoman food culture was interpreted in the context of nutrition and dietetics. During the period of the Ottoman Empire we can see that honey was used as a sweetener in desserts, that barley and rye were preferred in bread making, and half-baked bread, which was traditionally consumed in the Ottoman food culture, was enjoyed. According to the travels books, vegetables, grains, meat, dairy products, and olive oil were among the most consumed foods. The Ottoman Empire incorporated different factors and brought together a unique new culture. As seen, The Ottoman cuisine, which incorporated food from different cultures, owes its wealth to the innovations it developed within its social dynamics. According to travel books, healthy food and nutrition were at the forefront in the Ottoman period.

Abstract Carbohydrates are digested in in vivo gastrointestinal hydrolysis system in the body. To investigate glycemic evaluation of carbohydrate digestion, a lot of in vivo study in the literature, in vitro glycemic study to research postprandial glucose composition with biochemical hydrolysis systems for carbohydrates hasn’t been met. In this study, it was investigated glycemic evaluation by using postprandial glucose after digestion of the bread species from different countries such as the United States, Sweden, and Germany with our constructed biochemical hydrolysis system at in vitro conditions. The assays of GI and GL values of these bread species were carried out with the methods based on spectrophotometric. GI and GL values of American white bread (AWB), Sweden white bread (SWB), German white bread (GWB) were calculated by using Turkish white bread (TWB) as reference carbohydrate. AWB, SWB, and GWB have lower GI values than TWB. GL values were also determined for each bread species by using spectrophotometric biochemical in vitro hydrolysis system because the value indicated for consumption of a foodstuff. TWB had higher GL value than the other bread species. GL values of all bread samples were bigger than 20.

Resumen Se registra el estudio de la flora bacteriana de cuatro importantes plagas de álamo, Cryptorhynchus lapathi (Coleoptera: Curculionidae), Sciapteron tabaniformis Rott (Lepidoptera: Sesiidae), Nycteola asiatica (Lepidoptera: Nolidae) y Gypsonoma dealbana (Lepidoptera: Tortricidae) en la búsqueda de agentes de control ecológicamente alternativos contra las plagas del álamo y disminuir los efectos indeseables causados por los plaguicidas químicos en el área urbana y los bosques urbanos. Se aislaron e identificaron cuarenta y tres bacterias de las larvas y adultos de estas plagas a partir de cinco localidades diferentes. Todos los aislados bacteriales fueron cultivados e identificados usando los sistemas VITEK (VITEK® 2 GN ID card prod. no; 21341 and VITEK® 2 GP ID card prod. no; 21342, bioMerieux, Marcy l’Etoile). Los miembros de los géneros de las familias Bacillaceae y Enterobacteriaceae fueron aislados con más frecuencia de ambos insectos de la plaga.

Abstract In this study, the bacterial flora of important poplar pests was studied. This included Cryptorhynchus lapathi (Coleoptera: Curculionidae), Sciapteron tabaniformis (Lepidoptera: Sesiidae), Nycteola asiatica (Lepidoptera: Noli- dae) and Gypsonoma dealbana (Lepidoptera: Tortricidae). The final goal was to propose alternative ecological control agents for poplar pests and decrease the undesirable effects caused by chemical pesticides in urban areas and urban forests. Forty-three bacteria were isolated from the larvae and adults exhibiting characteristic disease symptoms of these pests in five different localities for the first time. All bacterial isolates were cultured and identified using VITEK bacterial identification systems (VITEK® 2 GN ID card prod. no; 21341 and VITEK® 2 GP ID card prod. no; 21342, bioMerieux, Marcy l’Etoile). The members of the genera from Bacillaceae and Enterobacteriaceae families were most commonly isolated from both pest insects.