F.Y. Ekinci

Low Temperature Plasma for decontamination of E. coli in milk

Raw milk is a natural, highly nutritious product and a quick and easy supplement for human dietary requirements. Elimination of bacteria in milk has been a problem for decades and new methods with regards to non-thermal applications which do not harm the chemical composition of milk, are currently under investigation. The objective of the study was to determine the potential use of a novel, Low Temperature Plasma (LTP) system for its capability of killing Escherichia coli in milk with different fat contents. The time dependent effect of atmospheric corona discharge generated with 9kV of AC power supply on E. coli ATCC 25922 dispersed in whole, semi skimmed and skimmed milk was examined. Plasma was applied at time intervals of 0, 3, 6, 9, 12, 15 and 20min. A significant 54% reduction in the population of E. coli cells after only 3min was observed regardless of the fat content of the milk. The initial pre-plasma bacterial count of 7.78 Log CFU/ml in whole milk was decreased to 3.63 Log CFU/ml after 20min of plasma application. LTP did not cause any significant change to the pH and color values of raw milk samples. No viable cells were detected after one week examination in whole milk samples and remained so over the 6week storage period. The findings of this study show that the novel LTP system tested was able to significantly reduce E. coli in milk by more than a 3 fold log reduction without significantly affecting pH or color properties.

Bacterial diversity dynamics of traditional Turkish Ezine Cheese as evaluated by PCR-DGGE and SSCP analysis

The aim of this study was to evaluate the bacterial ecosystem of milk and Ezine cheese by PCR amplification of the V3 region of the bacterial 16S rRNA gene followed by denaturing gradient gel electrophoresis (DGGE) and by monitoring the bacterial diversity dynamics using PCR single-strand conformation polymorphism (SSCP) analysis. PCR-DGGE analysis revealed that 17 different bands and strains belonging to the Lactococcus lactis group and Streptococcus thermophilus were predominant during manufacturing and ripening. SSCP analysis revealed that the bacterial profiles of the two cheese samples were similar.

Expression Profiles of TGF-β and TLR Pathways in Porphyromonas gingivalis and Prevotella intermedia Challenged Osteoblasts.

Background: The presence of certain oral pathogens at implant sites can hinder the osseointegration process. However, it is unclear how and by what microorganisms it happens. Objectives: This study investigated whether the presence of oral pathogens of Porphyromonas gingivalis and Prevotella intermedia individually, play a role in the failure of bone formation by determining the expression profiles of Transforming Growth Factor Beta (TGF-β/Bone Morphogenic Protein (BMP) and Toll-Like Receptor (TLR) pathways in challenged osteoblasts. Materials and Methods: Cell viability of P. gingivalis and P. intermedia challenged osteoblasts were determined by WST assay. Changes in osteoblast morphology and inhibition of mineralization were observed by Scanning Electron Microscopy (SEM) and Von Kossa staining, respectively. Expression of TGF-β and TLR pathway genes on challenged cells were identified by RT profiler array. Both P. gingivalis and P. intermedia challenges resulted in reduced viability and mineralization of osteoblasts. Results: Viability was reduced to 56.8% (P. gingivalis) and 52.75% (P. intermedia) at 1000 multiplicity. Amongst 48 genes examined, expressions of BMPER, SMAD1, IL8 and NFRKB were found to be highly upregulated by both bacterial challenges (Fold Change > 4). Conclusions: P. gingivalis and P. intermedia could play a role in implant failure by changing the expression profiles of genes related to bone formation and resorption.