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Browsing by Author "Kizil, Murat"

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    Article
    In Vitro Dna Damage, Protein Oxidation Protective Activity and Antioxidant Potentials of Almond Fruit (Amygdalus Trichamygdalus) Parts (Hull and Drupe) Using Soxhlet Ethanol Extraction
    (Springer, 2020) Meydan, Ismet; Kizil, Goksel; Demir, Halit; Ceken Toptanci, Bircan; Kizil, Murat
    Almond is a nut that is consumed abundantly all over the world. In Turkey, almonds are grown in most parts of the Turkey and the consumption of nuts has become an essential part of healthy life. Almond contain powerful nutrients, which may be related to their fatty acid composition. Therefore, the aim of present study was to investigate the antioxidant potentials and the protective activity of ethanol extraction ofAmygdalus trichamygdalusfruit parts (Hull and Drupe) against the lipid peroxidation, oxidative DNA damage and protein oxidation using soxhlet ethanol extraction. To the best of our knowledge, our study can be evaluated as the first report. The total phenolic content was found to be equivalent to 28.16 +/- 9.990 mu g/g gallic acid extract and the total flavonoid content was equivalent to 8.866 +/- 0.208 mu g/g quercetin extract. The present study shows thatA. trichamygdalusextract have good protective activity against lipid peroxidation in the FeCl2-H(2)O(2)system. The extract also showed a strong DPPH radical scavenging ability in a concentration-dependent manner. At 2000 mu g/ml, the DPPH radical scavenging activity was found to be 84.47 +/- 0.147%. The protein oxidation was also inhibited byA. trichamygdalusextract. At 2000 mu g/ml,A. trichamygdalusextract protected protein oxidation by 76.27 +/- 1.14%. In addition, the DNA oxidation damage against OH radicals resulting from H(2)O(2)photolysis was inhibited concentration dependently and DNA damage was suppressed by 50.26 +/- 2.6% at 1000 mu g/ml concentration. The results suggest thatA. trichamygdalusfruit extract have antioxidant activity and protect lipid, protein and DNA against oxidative damage. Therefore, the extract may be useful in the food industry as natural antioxidants.
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    Article
    Protective Ability of Ethanol Extracts of Hypericum Scabrum L. and Hypericum Retusum Aucher Against the Protein Oxidation and Dna Damage
    (Taylor & Francis inc, 2011) Kizil, Goksel; Kizil, Murat; Ceken, Bircan; Yavuz, Murat; Demir, Halit
    Inhibition of protein oxidation and DNA damage by reactive oxygen species (ROS) would confer benefit to living organisms exposed to oxidative stress, because oxidized proteins are associated with many diseases and can propagate ROS-induced damage. In this study, the ability of the ethanol extracts of Hypericum retusum Aucher (HR) and Hypericum scabrum L (HSm) to protect bovine serum albumin (BSA) from oxidation and DNA damage by hydroxyl radical derived from the Fenton system (Fe3+/H2O2/ascorbic acid) were measured. The ethanol extracts of HR and HSm at different concentrations (50-1000 g/mL) efficiently prevented protein oxidation induced by hydroxyl radicals as assayed by protein oxidation markers, including protein carbonyl formation (PCO) and polyacrylamide gel electrophoresis. The effect of ethanol extracts of HR and HSm on DNA cleavage induced by UV-photholysis of H2O2 using pBluescript M13+ plasmid DNA were also investigated. These extracts significantly inhibited DNA damage induced by ROS. Therefore, Hypericum retusum, and Hypericum scabrum extracts may be useful in the food industry as effective synthetic antioxidants.