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Öğe Antimicrobial property and antiproliferative activity of Centaurea babylonica (L.) L. on human carcinomas and cervical cancer cell lines(Inst Agricultural Medicine, 2019) Guvensen, Nur Ceyhan; Keskin, Dilek; Gunes, Hatice; Oktay, Mujgan Kesik; Yildirim, HasanIntroduction and objective. Since antiquity, C. babylonica (L.) L. extracts has been used as a remedy for primary health care in traditional medicine. In this study, a total of seven different crude extracts (acetone, chloroform, hexane, ethylacetate, methanol, ethanol and water) from branches and leaves of C. babylonica (L.) L. were prepared to determine antimicrobial and antiproliferative activity against cancer cell lines. Materials and method. MIC assay was used for antimicrobial activity against gram positive and gram negative bacteria, and one yeast. MTT assay was applied to screen the antiproliferative activity of seven extracts, and to determine dose-and time-dependent effects of the aceton extract on A549, PC-3, MCF-7, and HeLa cell lines. Results. The aceton extract of C. babylonica (L.) L. showed the best antibacterial activity against Bacillus cereus, P. aeruginosa and C. albicans (MIC: 1.6 mg/mL). GC-MS analyses allowed six compounds to be determined; the main constituents of acetone extract from C. babylonica (L.) L. were diacetone alcohol (53.47 %), 1-dexadecene (10.19 %) and 1-tetradecene (8.67 %). In addition, seven different solvent extracts at 500 mu g/mL caused antiproliferative activity between 84% - 88%, compared to control. Dose-dependent effects of the extracts on A549 cells indicated that chloroform, ethyl acetate, and aceton extract were the most effective extracts with the IC50 values of 9, 33, and 36 mu g/mL, respectively. Conclusions. The results clearly demonstrate that C. babylonica (L.) L. exhibited a strong antimicrobial effect and antiproliferative activity against cancer cells in vitro. Further studies are required to isolate and characterize the active pure compounds responsible for the antimicrobial and antiproliferative activities.Öğe The GUSS test as a good indicator to evaluate dysphagia in healthy older people: a multicenter reliability and validity study(Springer, 2019) Umay, Ebru; Eyigor, Sibel; Karahan, Ali Yavuz; Gezer, Ilknur Albayrak; Kurkcu, Ayse; Keskin, Dilek; Inanir, MuratPurpose Dysphagia is known to be a disorder of the swallowing function, and is a growing health problem in aging populations. Swallowing screening tests have mostly been studied in comorbidities such as stroke associated with old age. There is no simple, quick and easy screening test to best determine the risk of oropharyngeal dysphagia in geriatric guidelines. We aimed to evaluate whether the Gugging Swallowing Screen (GUSS) test is an effective method for evaluating swallowing difficulty in healthy older people. Methods This cross-sectional and multicenter study was conducted at 13 hospitals between September 2017 and February 2019. the study included 1163 participants aged >= 65 years and who had no secondary dysphagia. Reliability was evaluated for data quality, scaling assumptions, acceptability, reliability, and validity as well as cutoff points, specificity and sensitivity. Results the age distribution of 773 (66.5%) patients was between 65 and 74 years and 347 (29.8%) of them were male and 767 (66%) patients were female. the average total GUSS score was 18.57 +/- 1.41. the Cronbach's alpha was 0.968. There was a moderate statistically significant negative correlation between the total GUSS and 10-item Eating Assessment Tool scores as well as between the total GUSS score and quality of life. the cutoff point of the total GUSS score was 18.50, sensitivity was 95.5% and specificity was 94.4%. Conclusions the GUSS test is a valid and reliable test to identify possible oropharyngeal dysphagia risk in healthy older people who had no secondary dysphagia. It is suitable as a screen test for clinical practice. Key summary pointsAim We aimed to evaluate whether the Gugging Swallowing Screen (GUSS) test is an effective method for evaluating swallowing difficulty in healthy older people. Findings Total GUSS score sensitivity was 95.5% and its specificity was 94.4%. Message the GUSS test is a valid and reliable test to identify possible oropharyngeal dysphagia risk in healthy older person who had no secondary dysphagia. It is suitable as a screen test for clinical practice.Öğe Investigation of antimicrobial properties and chemical composition of different extracts of Sweet gum leaves (Liquidambar orientalis)(2022) Keskin, Dilek; Güvensen, Nur CeyhanDifferent extracts of Liquidambar orientalisleaves were tested for their antimicrobial activity against eleven bacterial and one yeast strain by disc diffusion method. The antimicrobial activity was measured by disc diffusion and MIC. After that among extracts the best antimicrobial activity was detected.Volatile components of the ethanolic extracts of leaves of sweetgum analysed by GC/MS. Ethanolic extracts of sweetgum leaves showed the best inhibition zones against Klebsiella pneumoniae (32mm). K.pneumoniae CCM 2318 showed the lowest sensitivity to 0.008 mg/mL concentration of ethanolic extracts. Ethanolic extracts of L. orientalis var. orientalis were showed the best antimicrobial activity MIC values of ethanolic extracts ranging from 0.008-64 mg.mL-1 to the tested bacteria. The GC/MS analyses allowed seven compounds to be determined; benzenepropanol (%49.30) and cinnamic acid (%35.89) were the main constituents of the of sweetgum leaves extract. All the extracts of L. orientalis leaves showed varying degrees of antimicrobial activity on the microorganisms tested. The antimicrobial activity was due to the presence the essential oils. Among the tested extracts the ethanolic extracts were the most active against the microorganisms tested compared to the reference antibiotics.Öğe İzmir ilinde satılan sade dondurmaların mikrobiyolojik açıdan incelenmesi(Ege Üniversitesi, 1999) Keskin, Dilek; Ekmekçi, ServetV ÖZET İZMİR İLİNDE SATILAN SADE DONDURMALARIN MİKROBİYOLOJİK AÇIDAN İNCELENMESİ KESKİN, Dilek Yüksek Lisans Tezi, Biyoloji Bölümü Tez yöneticisi: Prof. Dr Sanver EKMEKÇİ Mart 1999, 99 sayfa İzmir ilinde pastane ve açıkta satılan 48 sade dondurma örneğinde süt kaynaklı patojenlerden Staphylococcus aureus ve Salmonella aranmış ve mikröbfyetejik kaliteyi saptamak amacıyla toplam mezofilik aerobik.psikrofilik, total ve fekal koliform bakteri sayımları yapılmıştır. Toplam mezofilik aerobik canlı sayısı 8,5x1 01 - 9,0x1 05 cfu/ml arasında, psikrofilik bakteri sayısı <10- 3,3x1 04 cfu/ml.toplam koliform <30-1,1x103 cfu/ml, fekal koliform bakteri <30-4,3x101 cfu/ml ve Stapylococci <10- 7,0x1 03 cfu/ml arasında saptanmıştır.Analize alınan sade dondurma örneklerinde 2 adet şüpheli Salmonella spp izole edilmiştir. Anahtar Sözcükler sade dondurma, mikroorganizma, izmirÖğe İzmir ilinde satılan sade dondurmaların mikrobiyolojik açıdan incelenmesi(Ege Üniversitesi, 1999) Keskin, Dilek; Ekmekçi, Sanverİzmir ilinde pastane ve açıkta satılan 48 sade dondurma örneğinde süt kaynaklı patojenlerden Staphylococcus aureus ve Salmonella aranmış ve mikrobiyolojik kaliteyi saptamak amacıyla toplam mezofilik aerobik, psikrofilik, total ve fecal koliform bakteri sayımları yapılmıştır. Toplam mezofilik aerobik canlı sayısı 8,5{604}101 - 9,0{604}105 cfu/ml arasında, psikrofilik bakteri sayısı <10 - 4,9{604}103 cfu/ml, toplam koliform <30 - 1,1{604}103 cfu/ml, fecal koliform bakteri <30 - 4,3{604}101 cfu/ml ve Staphylococci <10 - 7,0{604}103 cfu/ml arasında saptanmıştır. Analize alınan sade dondurma örneklerinde 2 adet şüpheli Salmonella spp izole edilmiştir. Anahtar Sözcükler: sade dondurma, mikroorganizma, İzmirÖğe Laktasyon eğrilerini belirlemede kullanılan modeller(Ege Üniversitesi, 2000) Keskin, Dilek; Atıl, HülyaIV ÖZET LAKTASYON EĞRİLERİNİ BELİRLEMEDE KULLANILAN MODELLER KESKİN, Dilek Yüksek Lisans Tezi, Zootekni Bölümü Tez Yöneticisi: Yrd. Doç. Dr. Hülya Atıl Mayıs 2000, 52 sayfa Bu tezde yaklaşık olarak son 20 yılda laktasyon eğrileri üzerine yapılan çalışmalar derleme şeklinde birataya getirilmiştir. Bu çalışmalar laktasyon eğrisini etkileyen etmenler ve laktasyon eğrisini belirlemede kullanılan modeller başlıkları altında sunulmuştur. Anahtar sözcükler; Laktasyon, laktasyon eğrisi, laktasyon eğrisinin şekli, laktasyonun devamlılık düzeyi, modellerÖğe Pseudomonas spp'nin gıdalardan izolasyonu, identifikasyonu, rastlanma sıklığı ve P. aeruginosa'ya bazı antimikrobiyal ajanların etkisi(Ege Üniversitesi, 2004) Keskin, Dilek; Ekmekçi, Sanverİzmirʼde çeşitli satış noktalarından toplanan 100 değişik gıda maddesi ve su örneğinde, gıdalarda rastlanma sıklığının saptanması amacıyla, Pseudomonas spp izolasyonu ve identifikasyonu yapılmış ve çeşitli antimikrobiyal maddeler (kuaterner amonyum bileşikleri, klorhegzidin glukonat, gluteraldehit, sodyum hipoklorür, H2O2 , etil alkol) ile çevresel faktörlerin (tuz ve pH) P.aeruginosa üzerine etkisi araştırılmıştır. 100 değişik gıda maddesi ve su örneğinin 21 (11 süt, 7 kıyma, 1 hamsi, 2 tavuk) tanesinden Pseudomonas türleri izole edilmiştir. Bu türlerden 8 tanesi ise P.aeruginosa olarak tanımlanmıştır. P.aeruginosaʼnın %7ʼlik tuz konsantrasyonunda üremediği gözlenmiştir. pH 5ʼde de üremenin gerçekleşmediği gözlenmiştir. P.aeruginosaʼnın kuaterner amonyum bileşikleri, klorhegzidin glukonat ve etil alkole karşı diğer bakterilerle kıyasladığımızda dirençli olduğu bulunmuştur.Öğe Which swallowing difficulty of food consistency is best predictor for oropharyngeal dysphagia risk in older person?(Springer, 2019) Umay, Ebru; Eyigor, Sibel; Karahan, Ali Yavuz; Keskin, Dilek; Karaca, Gulten; Unlu, Zeliha; Tikiz, Canan; Vural, Meltem; Aydeniz, Banu; Alemdaroglu, Ebru; Bilir, Emine Esra; Yaliman, Ayse; Sen, Ekin Ilke; Akaltun, Mazlum Serdar; Altindag, Ozlem; Keles, Betul Yavuz; Bilgilisoy, Meral; Ozcete, Zeynep Alev; Demirhan, Aylin; Gundogdu, IbrahimKey summary pointsAimOur aim was to investigate which swallowing difficulty of food consistency in older people who did not have any disease that might affect swallowing functions, and which symptoms were most likely related to oropharyngeal dysphagia (OD) risk.FindingsWe have found that the eating/drinking difficulty of thick liquids was the highest predictive value with respect to OD risk and the eating difficulty of mixed content food had the highest diagnostic ratio.MessageThe present study reports that even in older person who do not go to the hospital with the complaints of swallowing difficulty, the difficulty of swallowing thick liquids and especially the mixed content food should be questioned. AbstractPurposeThe present study aimed to investigate which swallowing difficulty of food consistency in participants over 65years of age who did not have any disease that might affect swallowing functions, and which symptoms were most likely related to oropharyngeal dysphagia (OD).MethodsThe cross-sectional and multicenter study was conducted at 12 hospitals including 883 participants aged >= 65years who were fed orally and who were admitted to the physical medicine and rehabilitation outpatient clinics between September 2017 and December 2018. Demographic characteristics were recorded. Katz Daily Living Activities Index (KDLAI), swallowing-related quality of life scale (Swal-QoL) and 10-item Eating Assessment Tool (EAT-10) were used. The participants were asked the yes or no questions including swallowing difficulty of various types of food consistency with the face-to-face interview.ResultsParticipants were divided into two groups as normal swallowing (EAT-10<3 group) (n=639) and OD risk groups (EAT-10 >= 3 group) (n=244) according to the EAT-10 scores. While there was no difference related to number of teeth and KDLAI scores between groups (p=0.327 and p=0.221, respectively), the significant difference was found between groups in terms of yes/no questions and Swal-QoL scores (p<0.05). Receiver operating characteristic analysis revealed that eating difficulty of mixed content food provided maximum sensitivity (99%) and eating/drinking difficulty of thick liquid had maximum specificity (77%). The higher area under curve was in eating/drinking difficulty of thick liquid (0.891), and higher positive likelihood ratio (LR) was eating/drinking difficulty of thick liquid (4.26) as well as lower negative LR was eating difficulty of mixed content food (0.01). The higher diagnostic odds ratio was eating difficulty of mixed content food (367.0), and the higher posttest probability was eating/drinking difficulty of thick liquid (0.211).ConclusionWhile eating difficulty of hard solid food is the most common symptom in healthy participants over 65years of age, the eating difficulty of thick liquids is the highest predictive value related to oropharyngeal dysphagia risk. Also, the eating difficulty of mixed content food had the highest diagnostic ratio.