SUMMARY OBJECTIVE: Oxidative stress plays a pivotal role in the pathogenesis of pulmonary arterial hypertension. 8-Hydroxy-2'-deoxyguanosine is a sensitive biomarker that reflects the degree of oxidative damage to DNA. We investigated whether serum 8-Hydroxy-2'-deoxyguanosine is a clinically useful biomarker for the severity of pulmonary arterial hypertension. METHODS: We measured serum 8-Hydroxy-2'-deoxyguanosine levels in 25 patients (age 37±13 years, 68% women) diagnosed with idiopathic pulmonary arterial hypertension, familial pulmonary arterial hypertension, or pulmonary arterial hypertension associated with congenital heart disease. The severity of pulmonary arterial hypertension was evaluated by six-min walking distance, World Health Organization functional class, and serum brain natriuretic peptide levels. Age and gender-matched 22 healthy subjects served as the control group. RESULTS: The comparison of 8-Hydroxy-2'-deoxyguanosine levels between patients and controls was not statistically different [(19.86±9.79) versus (18.80±3.94) ng/mL, p=0.622)]. However, there was a significant negative correlation between 8-Hydroxy-2'-deoxyguanosine levels and six-min walking distance (r= −0.614, p=0.001). Additionally, serum 8-Hydroxy-2'-deoxyguanosine levels in patients with functional class III–IV were significantly higher than those with functional class I–II (functional class III–IV 32.31±10.63 ng/mL versus functional class I–II 16.74±6.81 ng/mL, respectively, p=0.003). CONCLUSION: The 8-Hydroxy-2'-deoxyguanosine levels were significantly correlated with exercise capacity (six-min walking distance) and symptomatic status (functional class), both of which show the severity of pulmonary arterial hypertension in patients.

Abstract In this research, kombucha tea was prepared using 5 different tea extracts and physicochemical and sensory analyses were made. The tea extracts used are black tea, green tea, sage, linden and mint, respectively. The prepared tea samples were subjected to fermentation for 14 days. In tea samples, pH, electrical conductivity, water-soluble solid and phenolic components were analyzed before and after fermentation. pH values decreased by an average of 63% in all tea samples after fermentation. The electrical conductivity increased in black tea, green tea and mint tea, while sage and linden decreased. Brix values decreased in all tea samples, the most decrease was in black tea. Total amount of phenolic contents of kombucha tea samples decreased excluding mint tea sample. As a result of sensory analysis of tea samples, mint tea got the highest score. As a result of the research, it has been determined that the kombucha tea, which is usually made with black and green tea, can be prepared with teas of different flavors and its consumption can be increased.

Abstract In this study, physicochemical, microbiological and sensory properties of probiotic yoghurt samples added different rates (2%, 4% and 6%) of pine honey on days 1, 7, 14, 21 of refrigerated storage were investigated. pH, serum separation values, water holding capacity decreased and titratable acidity increased with increasing the ratio of the added honey during the storage. Lactobacillus. delbrueckii ssp. bulgaricus and Lactobacillus acidophilus counts were statistically significantly (P<0.01) lower than control samples in honey added yoghurt samples from the beginning to the end of storage. Streptococcus thermophilus counts did not change much during storage and were higher than control samples in yoghurt samples with honey from the beginning. The brightness (L*) decreased with increasing honey ratio. The a * and b * values of all honey-added yoghurt samples were higher than those without honey. Although yoghurt with 2% pine honey had the same points as the yoghurt with 4% pine honey in terms of some sensory properties, it was the most liked yoghurt. For people who do not like to consume plain yoghurt, honey added yogurt can be a good alternative functional food. Producers should produce formulations for this type of yogurt and the consumption of yogurt should be increased.