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Bulgurs with increased resistant starch (RS) contents were produced from high-amylose wheat and Svevo wheat samples by pullulanase treatment and autoclaving–cooling cycles. Cooking properties, color, texture, phenolic content, antioxidant capacity, in vitro glycemic index, and RS contents of bulgurs were examined. RS contents of bulgurs obtained by enzyme application and autoclaving–cooling cycles were 3-folds higher than those of the control bulgurs and reached a level of 9.47%. The GI value of the bulgur produced from high-amylose wheat by pullulanase treatment and autoclaving–cooling cycles was quite low (52.11), and hence it can be classified as a low-GI food. Pullulanase application and autoclaving–cooling cycles had significant effects on textural properties of bulgurs. Phenolic content and antioxidant capacity values were found to be the highest in bulgurs obtained by enzyme application and autoclaving–cooling cycles. These results can be used to improve the health benefits of bulgur by increasing its RS content and decreasing its GI value.

The objective of this study was to determine the effects of some minor components such as squalene and mono- and diglycerides (MDG) on the frying stability of olive pomace oil. Refined olive pomace oil was distilled using a falling film type short-path distillation unit at 230 °C under a pressure of 0.02 mbar to remove minor components. Distilled olive pomace oil was introduced with approximately 10,000 mg/kg of squalene and 2.5% of MDG. Fryings were performed 8 times/day at 180 °C for 3 min. Whole frying procedure proceeded for 5 days. Total polar compounds, polymerized triglycerides (PTG), free fatty acids, viscosity, color index, p-anisidine value, smoke point, fatty acid composition and iodine values of the oils were monitored. Results indicated that all criteria except smoke point and iodine value increased in all fractions during fryings. The lowest total polar compound was obtained in distilled olive pomace oil while PTG was the lowest in the MDG added fraction. Lower increases in viscosity and color indexes were recorded in squalene incorporated samples. It was observed that squalene and MDG were not effective on the oxidation rate of unsaturated fatty acids during frying.

This study investigated the reformulation of traditional Anatolian flatbread (bazlama), a staple food of the Mediterranean diet, into a functional product with enhanced nutritional quality. High-amylose refined (white) flour obtained from high-amylose Svevo (Svevo-HA) wheat and resistant starch produced via repeated autoclaving–cooling cycles were incorporated to increase resistant starch content and antioxidant capacity, reduce the predicted glycemic response, and evaluate the resulting changes in textural attributes. Six bazlama formulations were produced using white flours of normal Svevo, Svevo-HA, and recombined Svevo-HA flour containing resistant starch and gluten, with and without vital gluten supplementation. Color, texture profile, phenolic content, antioxidant capacity (DPPH, ABTS, FRAP), resistant starch content, and in vitro glycemic index (GI) were evaluated. Bazlama samples enriched with resistant starch exhibited significantly higher total antioxidant activity (113.7–174.7 mg Trolox equivalent/100 g dw) and resistant starch (9.1–10.3%) levels, along with reduced GI values (53.8–54 < 55), classifying them as low-GI foods. The results demonstrate that incorporating high-amylose wheat–derived resistant starch can successfully convert bazlama into a functional flatbread with improved health-promoting properties.

This study employed response surface methodology for the first-time optimization of the ultrasound-assisted extraction (UAE) of the total phenolic content (TPC) and ABTS from edible lichens, including Evernia divaricata, Evernia prunastri, Pseudevernia furfuracea, Bryoria fuscescens, and Lobaria pulmonaria. Fourteen experimental points were generated using Design Expert Software, with the extraction temperature (25–40 °C), extraction time (5–20 min), and ethanol concentration (0–80%) as independent variables, and TPC and ABTS as dependent variables. The phenolic profile and mineral and antibacterial properties of the optimized lichen extracts were determined. Evernic and usnic acid were found in Evernia species. Atranorin was detected only in P. furfuracea. Fumarprotocetraric acid was found exclusively in B. fuscescens and was not detected in any of the other lichens. Calcium was found to have the highest mineral content in all the lichens, followed by potassium. L. pulmonaria, showing the lowest inhibition effect against all tested bacteria, while E. divaricata exhibited the most effective inhibition.

This study investigated the effects of incorporating colored wheat flours (red, blue, purple, and black) and replacing sucrose with xylitol on the technological, functional, and nutritional properties of cookies. Cookies were produced using 50:50 blends of colored whole wheat flours and refined cookie flour, and their physical, color, textural, phenolic, antioxidant, and in vitro glycemic index (GI) properties were evaluated. It has been determined that the addition of colored wheat flours significantly alters the textural properties. The incorporation of colored wheat flours significantly decreased width and increased thickness compared with the control cookies. The spread ratio of sucrose-containing cookies was higher (5.07 to 5.82) compared to xylitol-containing ones (4.91 to 5.41). Substitution of sucrose with xylitol generally reduced dough hardness. The colored wheat flour cookies had lower lightness values (52.31 to 63.18) compared to control samples (68.38 and 69.07 for sucrose and xylitol), while xylitol-based formulations produced slightly lighter cookies due to their lower browning potential. The cookies containing colored whole wheat flours exhibited higher hardness and brittleness than control cookies, likely due to their higher dietary fiber content, whereas xylitol resulted in softer cookies than sucrose. Cookies prepared with colored wheats showed significantly higher total phenolic content (367.41 and 424.87 mg GAE/100 g) and antioxidant capacity than the control samples (312.42 and 306.28 mg GAE/100 g for sucrose and xylitol), with purple wheat cookies exhibiting the highest values (424.69 and 424.87 mg GAE/100 g for sucrose and xylitol). Furthermore, colored wheat cookies demonstrated lower estimated GI values compared with control cookies (73.74 and 67.12), particularly those produced with blue wheat (66.68 and 60.94). Overall, the results indicate that colored wheat flours combined with alternative sweeteners such as xylitol can be used to develop cookies with improved antioxidant properties and moderated glycemic response while maintaining acceptable technological quality.

Cancer cells in acidic tumor regions are aggressive and a key therapeutic target, but distinguishing between acid-exposed and hypoxic cells is challenging. Here, we use carbonic anhydrase 9 (CA9) antibodies to mark acidic areas in both hypoxic and respiring tumor areas, along with an HRE-GFP reporter for hypoxia, to isolate distinct cell populations from 3D tumor spheroids. Transcriptomic analysis of CA9-positive, hypoxia-negative cells highlights enriched fatty acid desaturase activity. Inhibiting or silencing stearoyl-CoA desaturase-1 (SCD1) induces ferroptosis in CA9-positive acidic cancer cells and delays mouse tumor growth, an effect enhanced by omega-3 fatty acid supplementation. Using acid-exposed cancer cells and patient-derived tumor organoids, we show that SCD1 inhibition increases acidic cancer cell reliance on external mono-unsaturated fatty acids, depriving hypoxic cells of essential resources. This bystander effect provides unbiased evidence for a lack of full overlap between hypoxic and acidic tumor compartments, highlighting a rationale for targeting desaturase activity in cancer. The interplay between hypoxic and acidic conditions in the tumor microenvironment is unclear. Here, the authors show that hypoxic and acidic tumor cells do not fully overlap and display a symbiotic interaction, relying on unsaturated fatty acids, which can be therapeutically targeted by inhibiting stearoylCoA desaturase 1 (SCD1).

This study focused on developing a functional bazlama with a lower glycemic index (GI) that is high in β-glucan and rich in plant-based protein. Functional bazlama samples were produced by supplementing bread wheat flour with high β-glucan content hull-less barley flour and high protein content lentil flour (15%, 30%, and 45%). Additionally, mixed bazlama samples (Mix1, Mix2, Mix3, and Mix4) were produced by supplementing them with both barley and lentil flours. The results showed that 3 g of β-glucan could be provided from the bazlama sample and supplemented with 45% barley flour, which meets the threshold to carry health claims. Supplementing with 30% and 45% lentil flour increased the protein content of the bazlama samples to a level qualifying them as a “high protein”. The control bazlama had a high GI, while samples supplemented with 30% and 45% barley or lentil flour and all mixed bazlama samples had medium GI values, and Mix2 had the lowest GI value among all bazlama samples. Also, as the supplementation levels of barley and lentil flour increased, the phenolic contents and antioxidant capacities of the bazlama samples increased. The results of the present study indicate that barley and lentils can be used as an ingredient in traditional flatbreads to obtain products with better functional and nutritional properties.

Although the Med-Diet is a healthy diet model, it is affected by current dietary habits. Therefore, new foods with improved nutritional value should be developed to respond to the needs of people following the Med-Diet. This study was focused on developing high-β-glucan flat bread (bazlama) with a relatively lower GI. A bread wheat (cv. Tosunbey) flour was enriched with the flour of a high-β-glucan-content hull-less barley (cv. Chifaa) flour (15, 30, 45 and 60%) to develop a functional bazlama. The nutritional and technological properties of bazlama samples enriched with barley flour were compared with the ones produced from bread wheat. All of the barley flour-enriched bazlama samples had higher yellowness values (b*) than the control (both crumb and crust), which is generally preferred by the consumers. Texture results indicated that bazlama samples became harder with the increase in barley flour supplementation level. The results showed that 3 g of β-glucan can be provided from the barley flour-enriched bazlama samples (at 45 and 60% levels), and this is the limit to carry health claims. The bazlama samples enriched with barley flour were richer in Mg, K, Mn, Fe, and Zn minerals than the control (100% Tosunbey flour). While the glycemic index (GI) of commercial bread wheat and Tosunbey bazlama samples were high (88.60% and 79.20%, respectively), GI values of the bazlama samples enriched with 60% (64.73) and 45% barley flour (68.65) were medium. The lower GI values of barley flour-enriched bazlama samples are probably due to the higher β-glucan contents of the bazlama samples. Additionally, as the barley flour supplementation level of the bazlama samples increased, the phenolics and antioxidant capacities of free and bound extracts increased compared to bread wheat bazlama. The results indicated that hull-less barley (cv. Chifaa) with high β-glucan content may be utilized at relatively higher levels (45 and 60%) to produce bazlama with improved nutritional properties.

Soft actuators that draw inspiration from nature are powerful and versatile tools for both technological applications and fundamental research, yet their use in hot‐spot engineering is very limited. Conventional hot‐spot engineering methods still suffer from complexity, high process cost, and static generation of hot‐spots, thus, underperforming particularly in the application side. Herein, we demonstrate a strategy based on plasmonic nanoparticles decorated cilia‐inspired magnetic actuators that enable highly accessible millimeter‐sized hot‐spot generation via bending motion under a magnetic field. The hot‐spot formation is shown to be reversible and tunable, and leads to excellent Raman signal enhancements of up to ≈120 folds compared to the unactuated platforms. Accessible electromagnetic field magnification in the platforms can be manipulated by controlling magnetic field strength, which is further supported by finite difference time domain (FDTD) simulations. As a proof‐of‐concept demonstration, a centipede‐inspired robot is fabricated and used for sample collection/analysis in a target environment. Our results demonstrate an effective strategy in soft actuator platforms for reversible and tunable large‐area hot‐spot formation, which provides a promising guidance toward studying the fundamentals of hot‐spot generation and advancing real‐life plasmonic applications. Realizing the optimal structural configuration for hot‐spot generation is the key parameter for achieving large electromagnetic field enhancements in plasmonic applications. We demonstrate that soft magnetic actuators enable dynamic tuning of the highly accessible hot‐spot generations.

The aim of this study is to examine the effect of the “Mother Education Program” on parenting knowledge and task self-efficacy of mothers with 24-36-month-old children and their children’s social-personal, language, fine motor, and gross motor development. This study employs a mixed model, and it is in intervention design. The study group was composed of 22 mothers and their children 11 of whom were included in the experimental group and 11 of whom were included in the control group. As a result, it was found that the mother education program applied for 12 weeks caused significant differences in mothers’ scores for parenting tasks, their scores on the Knowledge of Effective Parenting scale, and their scores in the nurturance, discipline, and play subscales of the Self-Efficacy for Parenting Tasks scale. It was determined that there was a significant difference between the pretest-posttest mean scores of children in the experimental and control groups regarding personal-social, fine motor, language, and gross motor development subscales of the Denver Developmental Screening Test. Mothers’ views on the contributions of the program mostly fell into categories of ‘contributions to mothers’ and ‘contributions to children’. As a result of the study, it was found that the mother education program offered to the mothers contributed to the mothers' knowledge of effective parenting and to their self-efficacy in parenting in addition to contributing to their children’s development. Bu araştırmanın amacı, 24-36 aylık çocuk sahibi anneler için uygulanan bir anne eğitim programının, annelerin ebeveynlik bilgisi ve ebeveynlik görevlerinde öz yeterlik algıları ile çocuklarının sosyal-kişisel, dil, ince motor ve kaba motor gelişimlerine etkisini incelemektir. Araştırma, karma bir modelde tasarlanmış olup müdahale desendir. Çalışma grubu, 11 deney grubu ve 11 kontrol grubundan oluşan toplam 22 anne ve çocuklarından oluşmuştur. Araştırma kapsamında, deney grubundaki annelere, 12 hafta süresince birebir Anne Eğitim Programı uygulanmıştır. Araştırma sonucunda uygulanan eğitim programın annelerin Etkili Ebeveynlik Bilgisi Ölçeği, Ebeveynlik Görevlerinde Öz Yeterlik Ölçeğinin ilgi-bakım, disiplin ve oyun alt boyutları ile ebeveynlik görevleri kontrol listesinin davranışsal öz yeterlik alt boyutu puanlarında anlamlı bir farklılık yarattığını göstermiştir. Ayrıca, deney ve kontrol grubundaki çocukların Denver Gelişim Tarama Testinin kişisel-sosyal, ince motor, dil ve kaba motor gelişim alt boyutlarına ilişkin son test-ön test fark puanlarının anlamlı farklılıklar gösterdiği belirlenmiştir. Annelerin programın sağladığı katkılara yönelik görüşlerinin ise en çok “anneye katkısı” ve “çocuğa katkısı” kategorileri altında toplandığı saptanmıştır. Çalışma sonucunda annelere uygulanan anne eğitim programının, annelerin çocuklarının gelişimine katkı sağlamanın yanı sıra, annelerin etkili ebeveynlik bilgisine ve ebeveynlik öz-yeterliklerine katkı sağladığı bulunmuştur.