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İSTANBUL SABAHATTİN ZAİM İSTANBUL SABAHATTİN ZAİM UNIVERSITYUNIVERSITYFOOD ENGINEERING DEPARTMENTFOOD ENGINEERING DEPARTMENT
An Investigation of Antimicrobial Activity of Wheat Grass Juice, Barley Grass Juice, Hardaliye and Boza
H.PEHLİVANOĞLU, H.H.GÜNDÜZ, G.ÖZÜLKÜ, M.TOMAŞ
OUTLINEOUTLINE
• B. cereus• S. enteridis• L. monocytgenes• E.coli• S.aerus• S. pneumonia• A. brasilliesis• S.cerevisia• Total coliform• Total bacteria
Wheat & Barley Grass Juice Hardaliye & Boza
VitaminsVitamin AVitamin CVitamin EVitamin B1
Vitamin B2
Vitamin B3
Vitamin B5
Vitamin B6
AminoacidsIsoleucineLeucineLysinePhenylalanineThreonineTryptophanValineMethionine
MineralsPotassiumPhosphorousCalciumMagnesiumSodiumIron
BioflavonoidApigeninQuercitinLuteolin
EnzymesSuper oxide dismutase (SOD)Cytochrome oxidaseTranshydrogenaseProtease, Lipase, Amylase
Green Blood70% Chlorophyll
WHEAT GRASS JUICE (WGJ)WHEAT GRASS JUICE (WGJ)
*Kulkarni, Acharya, Nair and,Reddy, 2006.
WHEAT GRASS JUİCEWHEAT GRASS JUİCE
Utilization of wheat grass in clinical conditionsUtilization of wheat grass in clinical conditions
• Chlorophyll content; hemoglobin defiency conditions like thalassemia and hemolytic anemia (Fernandes and O’ Donovan, 2005; Marwaha et al., 2004).
• The enzymes; anti-cancer approach (Wheat and Currie, 2008)
• The vitamin content; anti-allergic and anti-asthmatic (Andrew et al., 2000)
• The bioflavonoid content; inflammatory bowel disease (Shah, 2007)
Barley Grass JuiceBarley Grass Juice(BGJ)(BGJ)
•Ca, Cu, Mg, K, Zn, •B1, B2, B5,
B6, C, E
•O-glycosyl
isovitexin•Caroteoni
ds•Catalase
•SOD
*Droushiotis, 1984; Bamforth, 1983; Aruoma and Halliwell,1987; Acar et al., 2001; Janda et al., 2003.
Barley Grass Juice Barley Grass Juice
HardaliyeHardaliye• A kind of traditional fermented
beverages which is found in in the Thrace region of Turkey.
• is produced by the natural lactic acid fermentation.
• Lactobacillus paracasei subsp. paracasei
• Lactobacillus casei subsp. pseudoplantarum
• Lactobacillus brevis • Lactobacillus pontis • Lactobacillus acetotolerans• Lactobacillus sanfransisco• Lactobacillus vaccinostercus
*Arıcı and Coşkun, 2001.
red grape juice with the addition of crushed black mustard seeds is used and cherry leaves are filled in the barrel.
The mustard seed’s eteric oils affect the yeasts and also give flavor to the final product.
Hardaliye is known as vitamine source
Ingredients of Hardaliye
Red grapes Black mustard seeds Cherry leaves
Hardaliye
1839 so far1839 so far
• Beneficial effect to coronary heart disease and digestive system (Prado, 2008).
• It has also probiotic characteristic.
• Nowadays, the active compound of black mustard seed “Sinigrin” distract the attention of the scientists who work about cancer.
BozaBoza • It is a colloid suspension, slightly acidic, low-alcoholic beverage consumed in Turkey and other Balkan countries for ages, especially in winter months.
• According to Turkish Standards, boza is defined as: “A product which is made by adding drinkable water to cereals such as millet, maize, wheat, and rice. And then, the sugar is added.
• Boza (2-3%) from a previous batch should be used as a starter culture.
• The mixture is left to ferment in wooden
barrels.
• Inoculated mixture is incubated at 15–25 °C for nearly 24 hr.
*Arıcı and Dağlıoğlu, 2007
Average (%)Dry matter 26,3Soluble matter 19,1Insoluble matter 7,2Invert sugar 6,2Total sugar 15,1Dextrin 1Nitrogenous matter 1,23Ash 0,15Raw fiber 0,02Crude oil 0,25Acidity 0,3-0,5Volatile acidity 0,04-0,13Alcohol ˂0,6Vitamins mg/100 g DMThiamine (B1) 0,19-0,25Riboflavin (B2) 0,18-0,21Pyridoxine (B6) 0,32-0,36Nicotinamid 0,51-0,6
It is a healthy and nutritious beverage, and its lactic acid content has positive effects on digestion and intestinal flora.
The lactic acid bacteria isolated during the fermentation included
Leuconostoc paramesenteroides Lactobacillus sanfrancisco Lactobacillus coryniformis Lactobacillus confusus Lactobacillus fermentum Leuconostoc oenos
The yeasts isolated contained
• Saccharomyces uvarum • Saccharomyces cerevisiae
Average Composition of Boza
*Hancıoğlu and Karapınar, 1997; Yücel and Otles,1998; Evliya, 1990.
AimAim
Have they got any antimicrobial effect on microorganism we study?
MATERYAL & METHODMATERYAL & METHOD
Barley grass & Wheat grass Hardaliye & Boza
Air-conditioning unit
was produced as home - made
was provided as locally from Thrace Region
•Bacterial culture was provided from Tekirdag Food Control Laboratuary of Ministry of Food, Agriculture and Livestock.
•Antimicrobial activity was investigated by using disc diffusion method.
RESULTSRESULTSINHIBITION ZONE (mm)
WGJ BGJ HARDALIYE BOZACOMPARISION
ZONE (Vancomycin)
B.cereus (MYP Agar)
- - - 9 20
S. typhimurium(XLD Agar)
11 11 - - 11
L. monocytegenes(Oxford Agar)
11 11 9 10 18
E.coli (EMB Agar) 11 11 20 15 13
S.aureus(Baird- Parker Agar)
9 9 - - 15
Streptococcus pneumonia(Blood Agar)
- - - 10 15
A.brassillesis(DRBC Agar)
- - - - -
S.cerevisiae (SDA) - - - - -
Total coliform(VRBA)
11 1510
- 10
Total bacteria (PCA) - - 9 16 15
Inhibition zone (mm)
Total coliform
S.typhimurium
L.monocytgenes
E.coli
S.aureus
WGJ 11 11 11 11 9
BGJ 15 11 11 11 9
Inhibition zone (mm)
E.coli
Total Coliform Total Bacteria
L. monocytgene
s
Hardaliye 20 10 9 9
Inhibition zone (mm)
Total Bacteria
E.Coli L.monocytegenes
S.pneumonia
B.cereu
s
Boza
16 15 10 10 9
RESULTSRESULTS
HARDALİYE BOZA
BARLEY GRASS JUICE WHEAT GRASS JUICE
E.COLI
BARLEY GRASS JUICE WHEAT GRASS JUICE
HARDALIYE
TOTAL
COLIFORM
TOTAL BACTERIA
HARDALIYE BOZA
ReferencesReferencesAndrew F, Sarah L,Weiss S, Britton J. Dietary vitamin E, IgE concentrations and atopy. The Lancet, 2000;9241(356):1573-1574.
Arici, M., and Coskun, F. (2001). Hardaliye: Fermented grape juice as a traditionalTurkish beverage. Food Microbiol.18: 417–421.
Arıcı M., Dağlıoğlu O., (2002). Boza: A lactic acid fermented cereal beverage as a traditional Turkish food, Food Reviews International, 18:1, 39-48.
Evliya, B. A Traditional Turkish Fermented Drink Boza, Proceedings of theInternational Conference on Biotechnology and Food Science Symposium, Stuttgart, Germany, 1990.
Fernandes CJ, O’Donovan DJ, Natural antioxidant therapy for patients with hemolytic anemia, Indian Pediatrics, 2005; 42:618-619.
ReferencesReferencesGücer Y, Aydoğdu H, Durgun T, A tradıtıonal thracıan beverage; “hardalıye”,(2009), Trakia Journal of Sciences, Vol.7, Suppl. 2, pp 208-210.
Hancioglu, O., and Karapinar, M. (1997). Microflora of boza, a traditionalfermented Turkish beverage. Int. J. Food Microbiol. 35: 271–274.
Yucel, U.; Otles, S. Gelenekscl Fermente Icicegimiz: “Boza”. Dunya Gida 1998, 5,36–38.
Shah S, Dietary factors in the modulation of inflammatory bowel disease activity, Medscape General Medicine, 2007; 9(1): 60.
Wheat J, Currie G, Herbal medicine for cancer patients: An evidence based review, Internet Journal Of Alternative Medicine , 2008, 5(2).
gorkem.ozulku@iszu.edu.tr
Dr. Pehlivanoglu