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    Determination of the dose-dependent toxic effects of mad honey on mouse liver using ATR-FTIR spectroscopy
    (Pergamon-Elsevier Science Ltd, 2020) Cakmak-Arslan, Gulgun; Haksoy, Humeyra; Goc-Rasgele, Pinar; Kekecoglu, Meral
    Mad honey (MH) is obtained from Rhododendron plants, which are extensively grown in some regions of the world such as Europe, North America, Tropical Asia and Turkey. Although it has been known that MH induces adverse effects in the body due to grayanotoxin (GTX) in it, it is widely used for some medical purposes by the public. In this study, the effects of MH (25, 50 and 75 mg/kg) and GTX-III (0.01 mg/kg), which is the pure form of the most toxic type of the GTXs in MH, were investigated on the mouse liver at molecular level via Attenuated Total Reflection-Fourier Transform Infrared (ATR-FTIR) spectroscopy. The results showed that 25 and 50 mg/kg of MH didn't cause any significant alterations in the liver tissue except a decrease in the glycogen amount. However, significant differences were observed between 75 mg/kg MH and GTX-III treated groups and control group. For example, the amounts of saturated lipids, nucleic acids and proteins increased in the 75 mg/kg MH and GTX-III treated groups. A decrease in the ratios of unsaturated/saturated lipid, CH2/lipid and carbonyl/lipid and an increase in the ratio of CH3/lipid were observed after the administration of 75 mg/kg MH and GTX-III, all of which may be a consequence of lipid peroxidation. Moreover, 75 mg/kg MH and GTX-III caused a decrease in the membrane order, an increase in the membrane fluidity and some important changes on the secondary structure of proteins indicating protein denaturation. In addition, Hierarchical Cluster Analysis (HCA) and Principal Component Analysis (PCA) confirmed these findings. These results revealed that MH induces significant dose-dependent toxic effects in the structure and function of the liver tissue. This study also showed that ATR-FTIR spectroscopy provides a rapid and sensitive monitoring of the changes induced by a toxic compound on biological tissues at molecular level. (c) 2019 Elsevier B.V. All rights reserved.
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    Evaluation of the antioxidant effect of propolis on thermal oxidation of sunflower oil using ATR-MIR spectroscopy
    (Springer Int Publ Ag, 2023) Gulsen, Kubra; Cakmak-Arslan, Gulgun
    This study was conducted to evaluate the effectiveness of propolis in improving the oxidative stability of sunflower oil (SFO) in comparison to buthylated hydroxytoluene (BHT), a synthetic antioxidant, under simulated frying conditions by using Attenuated Total Reflection-Mid Infrared (ATR-MIR) spectroscopy. Control, two different concentrations of propolis (1500 and 2000 ppm) and BHT added SFOs were heated at 180 degrees C for 24 h (8 h per day) and changes in the spectra of these oils sampled every 2 h were evaluated. The results revealed that the areas of the infrared bands related to primary and secondary oxidation products (the bands at 3482 and 1745 cm(-1)) and to trans-unsaturated fatty acids (the bands at 987 and 965 cm(-1)) increased and the areas of the bands related to cis fatty acids (the bands at 3009 and 722 cm(-1)) decreased in the control SFO spectra after the heating process as a result of oxidation. 2000 ppm propolis delayed all these oxidation process, in a similar manner to BHT. Principal component analysis and chemical studies confirmed that propolis has a protective effect on the thermal oxidation of SFO. These results indicated that propolis could be recommended as an effective natural antioxidant and used instead of synthetic antioxidants in edible oil industry. This study also showed that ATR-MIR spectroscopy could be used as a fast and efficient technique to evaluate the oxidative stability of edible oils and the bands at 3482, 3009, 1745, 987, 965, 722 cm(-1) can be used as biomarkers for oxidation.
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    The investigation of the molecular changes during lipopolysaccharide-induced systemic inflammation on rat hippocampus by using FTIR spectroscopy
    (Wiley-V C H Verlag Gmbh, 2024) Cakmak-Arslan, Gulgun; Kaya, Yildiray; Mamuk, Soner; Akarsu, Eyup Sabri; Severcan, Feride
    The aim of this study is to reveal the molecular changes accompanying the neuronal hyper-excitability during lipopolysaccharide (LPS)-induced systemic inflammation on rat hippocampus using Fourier transform infrared (FTIR) spectroscopy. For this aim, the body temperature of Wistar albino rats administered LPS or saline was recorded by radiotelemetry. The animals were decapitated when their body temperature began to decrease by 0.5 degrees C after LPS treatment and the hippocampi of them were examined by FTIR spectroscopy. The results indicated that systemic inflammation caused lipid peroxidation, an increase in the amounts of lipids, proteins and nucleic acids, a decrease in membrane order, an increase in membrane dynamics and changes in the secondary structure of proteins. Principal component analysis successfully separated control and LPS-treated groups. In conclusion, significant structural, compositional and functional alterations occur in the hippocampus during systemic inflammation and these changes may have specific characteristics which can lead to neuronal hyper-excitability.
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    Monitoring of Hazelnut oil quality during thermal processing in comparison with extra virgin olive oil by using ATR-FTIR spectroscopy combined with chemometrics
    (Pergamon-Elsevier Science Ltd, 2022) Cakmak-Arslan, Gulgun
    Hazelnut oil (HO), which is not widely used because its healthy properties are not fully known yet, is an excellent nutrient due to its high content of monounsaturated fatty acids and antioxidants. In this study, the effects of thermal processing on the quality of HO in comparison to extra virgin olive oil (EVOO), which is one of the healthiest and heat-resistant oils, were investigated using Attenuated Total Reflection-Fourier Transform Infrared (ATR-FTIR) spectroscopy. Oil samples were heated at a frying temperature (180 degrees C) for 24 h in periods of 8 h per day and alterations in the spectra of these oils sampled every 2 h were evaluated. The heating process caused decreases in the areas of the bands at 3007 and 722 cm(-1) and the area ratios of 3007/2854 and 722/2854 cm(-1) and increases in the areas of the bands at 987 and 965 cm(-1) and the area ratio of 965/2854 cm(-1) in both oils suggesting the conjugation and cis-trans isomerization of unsaturated fatty acids. In addition, heating caused increases in the areas of the bands at 3475 and 1744 cm(-1) and the ratios of 3475/2854 cm(-1) and 1744/2854 cm(-1), a shift to a lower value in the wavenumber and a broadening of the 1744 cm(-1) band indicating the formation of primary and secondary oxidation products in the heated oils, which were also supported by chemical studies. Most of these changes began earlier in EVOO and all occurred to a higher extent, revealing that HO has a higher thermal stability than EVOO. Principal component analysis and hierarchical cluster analysis confirmed that HO is more resistant to heat than EVOO. These results showed that HO is superior to EVOO and it could be used for frying as a healthier and cheaper oil alternative. This study also indicated that oil oxidation could be monitored easily and rapidly via ATR-FTIR spectroscopy. (C) 2021 Elsevier B.V. All rights reserved.