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The İn-Vitro İnvestigation Of Alpha Lipoic Acid Supplementation On Protein Quality Of Sea Bream (Sparus aurata), Anchovy (Engrailus engrasichalus) and Atlantic Bonito (Sarda sarda)

Identifier : Catalog : URI
Entry : http://traglor.cu.edu.tr/objects/objectFile/YRIM6G5H-17112013-23.pdf


Title : Turkish Alfa Lipoik Asitin Çipura (Sparus aurata), Hamsi (Engrailus engrasichalus) Ve Palamut (Sarda sarda)'un Protein Kalitesine Olan Etkisinin İn Vitro Koşullarda İncelenmesi
English The İn-Vitro İnvestigation Of Alpha Lipoic Acid Supplementation On Protein Quality Of Sea Bream (Sparus aurata), Anchovy (Engrailus engrasichalus) and Atlantic Bonito (Sarda sarda)
German Die İn-Vitro-Untersuchung Von Alpha Lipoic Acid Supplementierung Von Protein-Qualität Der Goldbrasse (Sparus aurata), Sardellen (Engrailus engrasichalus) Und Atlantic Bonito (Sarda sarda)


Language : Turkish Turkish



Descriptions : Turkish Bu çalışmada, çipura, hamsi ve palamut türlerine Fe+2 katalizli oksitlendirme sistemi kullanılarak bir antioksidan olan alfa lipoik asitin protein kalitesine etkisi araştırılmıştır. Protein oksidasyonunu belirlemek için protein karbonil (nmol karbonil/mg protein) ve protein denatürasyonunu belirlemek için sodyum dodesil sülfat poliakrilamid jel elektroforezi (SDS-PAGE) kullanılmıştır. Genel lineer model (GLM) kullanılarak yapılan istatistiksel analiz sonucunda, karbonil düzeyini önemli oranda azaltan alfa lipoik asit miktarı çipura için %1 ve palamut için %0.5 olarak tespit edilmiştir. Hamsi için ise %0.5 ve %0.1 düzeylerinde alfa lipoik asit eklemesinin protein karbonil düzeyini önemli oranda azalttığı, fakat %1 düzeyinde alfa lipoik asit eklemesinin protein karbonil düzeyi üzerine önemli bir etkisinin olmadığı tespit edilmiştir. Protein bantlarının elektroforetik analizi sonucunda, alfa lipoik asitin bir antioksidan olarak protein bantlarının yoğunluğunun muhafazasında önemli bir etkiye sahip olmadığı hatta hamsi ve palamut gibi koyu renkli kasa sahip balıklarda %1 gibi yüksek düzeylerde kullanıldığında prooksidan olarak görev yaptığı saptanmıştır
English In this study, the effect of alpha lipoic acid as an antioxsidant on protein quality of sea bream, anchovy and Atlantic bonita oxidized with Fe+2 catalyzed oxidation system were investigated. Protein carbonyl (nmol carbonyl/ mg protein) and sodium dodecyl sulfade polyacrylamide gel elctrophoresis (SDS-PAGE) were used to determine protein oxidation and denaturation, respectively. As a result of this study, a significantly decrease in the amount of protein carbonyl was obtained with 1% alpha lipoic acid supplementation for seabream and 0.5% alpha lipoic acid supplementation for Atlantic bonita. In anchovy, the amount of protein carbonyl decreased with 0.1% and 0.5% alpha lipoic acid supplementation. However, 1% alpha lipoic acid supplementation did not effect on the amount of protein carbonyl. Results from electrophoresis anaylses indicated that the alpha lipoic acid did not show a good antioxidant property for these species and also it showed prooxidant
German In dieser Studie die Wirkung von alpha-Liponsäure als ein Antioxsidant auf Protein-Qualität der Meerbrassen, Sardelle und Atlantic Bonita oxidiert mit Fe + 2 katalysierte Oxidation System wurden untersucht. Protein Carbonyl (Carbonyl Nmol / mg Protein) und Natrium Natriumdodecylsulfat Sulfade Polyacrylamid-Gel Gelelektrophorese (SDS-PAGE) wurden verwendet, um Protein-Oxidation und Denaturierung, bzw. zu bestimmen. Als Ergebnis dieser Studie ein deutlich Rückgang in Höhe von Protein Carbonyl mit 1 % alpha Lipoic Acid Ergänzung für Goldbrasse und 0,5 % alpha Lipoic Acid Ergänzung für Atlantic Bonita erworben wurde. In Sardellen verringert die Menge an Protein Carbonyl mit 0,1 % und 0,5 % alpha Lipoic Acid Ergänzung. 1 % Alpha Lipoic Acid-Supplementierung aber nicht auf die Menge an Protein Carbonyl beeinflussen. Ergebnisse von Elektrophorese Anaylses darauf hingewiesen, dass die alpha-Liponsäure eine gutes Antioxidans-Eigenschaft für diese Arten nicht zeigte und es zeigte sich auch prooxidative


Keywords : Turkish alfa lipoik asit
English alpha lipoic acid
German Alpha Liponsäure
Turkish protein oksidasyonu
English protein oxidation
German Protein-Oxidation
Turkish protein denatürasyonu
English protein denaturation
German PROTEINDENATURIERUNG
Turkish fe katalizör
English fecatalyzed oxidation
German Fecatalyzed oxidation


Coverage : World


Structure : Atomic


Aggregation Level : Level 2


Version : Turkish Adana, 2010


Status : Final


Contribute : Role : Author
Date : 2010-02-04
name : Gamze Özkalay
e-mail :
organization : Çukurova Üniversitesi Fen Bilimleri Enstitüsü, Su Ürünleri Anabilim Dalı. 01330 Adana - Turkey




Identifier : Catalog : URI
Entry : http://traglor.cu.edu.tr/common/object_xml.aspx?id=1879


Contribute : Role : Author
Date : 2013-11-17
name : Surhan Tabakoğlu
e-mail : surhan@cu.edu.tr
organization : Ç.Ü. Su Ürünleri Fakültesi


Metadata Schema : TrAgLor LOM AP


Language : Turkish Turkish
Format : Text


Requirements : Operating System: Multios
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Browser: Any
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Duration : Year : 0 Month : 0 Day : 0 Hour : 0 Minutes : 0


Size : 591038 bytes


Location : http://traglor.cu.edu.tr/objects/objectFile/YRIM6G5H-17112013-23.pdf


Interactivity Type : Expositive


Learning Resource Type : Thesis


Interactivity Level : Very Low


Semantic Density : High


Intended End User Role : Learner


Context : University Second Cycle


Typical Age Range : English U18


Difficulty Level : Difficult


Duration : Year : 0 Month : 0 Day : 0 Hour : 0 Minutes : 0


Description :


Cost : No


Copyright and Other Restrictions : Yes


Description : This resource is licensed under the license(CC-BY-NC-ND) Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported


Kind : IsVersionOf


Resource : Catalog : URI
Entry : http://library.cu.edu.tr/tezler/7717.pdf


Description : Turkish Çukurova Üniversitesi Kütüphanesi, Tez Koleksiyonu. 01330 Adana
English Çukurova University Library Thesis Collection. 01330 Adana, Turkey


Entity : name :
e-mail :
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Date :


Description :


Purpose : Discipline


Source : English AGRICOLA


Entry : Fish and Aquatic Products


Description :


Keywords : Turkish balık işleme
English fish processing