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