Yunus E. Tunçil

Yeast-Mediated Pre-Fermentation Modulates the Fecal Microbiome In Vitro in a Genotype-Dependent Manner

Tekmile Cankurtaran Kömürcü, Miguel Angel Alvarez Gonzales, İhsan Sarıoğlan, Stephen R. Lindemann et autres

This study investigated the effects of yeast-mediated pre-fermentation on the composition and functional characteristics of modern and ancient wheat genotypes, and their subsequent impact on gut microbial fermentation. Whole wheat flours were pre-fermented using Saccharomyces cerevisiae (6%, w/w) at 30 °C for …

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Avokado Kabuğu Tozu ile Zenginleştirilmiş Bisküvilerin Besinsel, Teknolojik ve Duyusal Özellikleri

Mukadder Aksoy, Yunus E. Tunçil

Besin bileşimi açısından zengin bir meyve olan avokadonun (Persea americana) işlenmesi sırasında ortaya çıkan kabuk, yüksek lif ve antioksidan içeriğiyle fonksiyonel gıda üretiminde değerlendirilebilecek önemli bir bitkisel yan ürün olarak öne çıkmaktadır. Bu çalışmada, avokado kabuğu tozu (AKT), bisküvi formülasyonlarına %0, 2, …

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Utilizations Of Sourdough And Orange Peel Powder for The Production of Cookies with Increased Bioactive Value

Zühal Alkay, Şeyma Nur Doğan, Seda Arioglu Tuncil, Yunus E. Tunçil

The fortification of bakery products using orange peel powder—an underutilized fruit byproduct—and sourdough represents a novel approach to develop functional foods, as sourdough fermentation, driven by Lactic Acid Bacteria (LAB) and yeasts, enhances product quality, while orange peel powder contributes to improved …

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Hazelnut skin as an industrial coproduct: Novel source of polyphenols and dietary fibre for functional food applications and health benefits

Cesarettin Alasalvar, Yunus E. Tunçil

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Predicting Fiber Specificity on Gut Microbiome Modulation

Rajsri Raghunath, Miguel A. Álvarez, Sajal Bhattarai, Anurag Pujari et autres

Dietary fibers are crucial in shaping gut microbial composition and functionality. Physical complexity and chemical interactions between fibers and the gut environment lead to diverse and specialized responses that involve entire food webs of gut bacteria; however, there is comparatively less emphasis …

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Effect of Paclitaxel and Ferrostatin-1 administration on fecal short chain fatty acids

Beyza Suvarikli-Alan, Zühal Alkay, Goktug Senturk, Avni Camgöz et autres

Short-chain fatty acids are organic acids manufactured by the gut microbiota. The type and amount of microflora in the colon, the source of substrate and the transition period through the intestine affect the rate and amount of Short-chain fatty acids production. Ferrostatin-1, …

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Metagenomic insights into effect of pulse cell wall integrity on gut microbiota, CAZyme gene responses and starch/protein metabolism during in vitro fecal fermentation

Yilin Zhang, Qiang Huang, Yunus E. Tunçil, Puspo Edi Giriwono et autres

The physical structure of pulse cotyledon cells modulates gut microbiota by controlling starch and protein availability for colonic fermentation, yet the mechanisms governing the interplay between saccharolytic and proteolytic fermentation remain unclear. Here, enzymatically treated white kidney bean cotyledon cells with weakened …

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Designed dietary fibers: engineering carbohydrate structure for precision modulation of the human gut microbiome

Marcelo Iñaki Guerrero Montalván, Manuel Sánchez, V. M. Méndez Gutiérrez, Yunus E. Tunçil et autres

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New high-specificity fibers with strong and consistent responses across individuals

Mirian Aparecida de Campos Costa, Dirce Leimi Komura, Elaine Rosechrer Carbonero, Grethel Teresa Choque Delgado et autres

, respectively), with strong and consistent responses across individuals, features characteristic of high-specificity fibers. In contrast, Fructooligosaccharides and Xylooligosaccharides produced more variable, and less intense responses. Our findings support Acacia, Fucogalactan, Guar, and Locust as high-specificity fibers that induce consistent, taxon-targeted shifts …

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Biyoaktif niteliği ve tekstürel özelliği iyileştirilmiş kurabiye üretiminde kuru alıç tozunun kullanımı

Zühal Alkay, Şenay Karayel, Yunus E. Tunçil

This study aimed to investigate the incorporation of dry hawthorn powder (1%, 3%, and 5%, flour basis) as a functional ingredient in cookie formulation on some quality parameters of the final product. The proximate compositions and the functional properties (total phenolic content …

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Physicochemical characterization of glucan AK7 produced by quinoa sourdough isolate Leuconostoc mesenteroides AK7

Hümeyra İspirli, Fatma Tuncer, Muhammed Zahid Kasapoğlu, Fatih Ortakcı et autres

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Deproteinization and controlled starch prehydrolysis in intact pulse cotyledon cells regulates starch retrogradation and digestion

Mario M. Martínez, Yunus E. Tunçil, Li Ding, Chun Chen et autres

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