Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.13091/631
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dc.contributor.authorGönce, Fatmanur-
dc.contributor.authorErsöz, Elmas-
dc.contributor.authorKara, Meryem-
dc.contributor.authorKars, Gökhan-
dc.contributor.authorDinç, Saliha-
dc.contributor.authorEdebali, Serpil-
dc.contributor.authorKars, Meltem D.-
dc.date.accessioned2021-12-13T10:29:45Z-
dc.date.available2021-12-13T10:29:45Z-
dc.date.issued2020-
dc.identifier.issn2564-615X-
dc.identifier.urihttps://doi.org/10.2478/ebtj-2020-0015-
dc.identifier.urihttps://hdl.handle.net/20.500.13091/631-
dc.description.abstractXylooligosaccharides (XOS) are the oligomers of beta-1,4 linked xylose monomers and they have health promoting effect by modulating the beneficial microorganisms in intestine. In this study, hydrolysate obtained from hemp (Cannabis sativa) shives was investigated in terms of its in vitro toxicological impacts at cellular and genetic levels and antioxidant activity. The hydrolysate was found to contain 0.264 mg mL(-1) of xylose, 0.789 mg mL(-1) of xylobiose and 0.171 mg mL(-1) of xylotriose in addition to hydroxymethlyfurfural (HMF) and furfural (F) at concentrations of 0.545 mg mL(-1) and 0.107 mg mL(-1), respectively. The cells, colon epithelial cells (CoN) and colon cancer cells (Cato-2), exposed to 5.00 mg mL(-1) or lower XOS hydrolysate showed very similar growth profiles to the untreated control cells. At the genetic level, the oxidative responses of the cell types to XOS hydrolysate were different as measured by NFE2L2 (Nuclear factor, erythroid-derived 2-like 2) gene expression. Regarding antioxidant activity, the amount of XOS hydrolysate (IC50) that cleared 50 % of the 2,2-diphenyl-l-picrylhydrazyl (DPPH) in the medium was calculated as 0.12 mg mL(-1). To conclude, based on in vitro studies, XOS hydrolysate obtained from lignocellulosic hemp shives emerges as an innovative, alternative and safe functional food candidate.en_US
dc.description.sponsorshipEUEuropean Commission [FP7SME-606073]en_US
dc.description.sponsorshipThis study was supported by EU funded FP7 project: Ingredients for Food and Beverage industry from a lignocellulosic source, FP7SME-606073.en_US
dc.language.isoenen_US
dc.publisherSCIENDOen_US
dc.relation.ispartofEUROBIOTECH JOURNALen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectColon Canceren_US
dc.subjectFunctional Fooden_US
dc.subjectHemp Shivesen_US
dc.subjectCytotoxicityen_US
dc.subjectCannabis Sativa L.en_US
dc.subjectXylooligosaccharidesen_US
dc.subjectXylooligosaccharidesen_US
dc.subjectManufactureen_US
dc.subjectXylanaseen_US
dc.titleSafety assessment of the innovative functional food ingredient from Cannabis sativa L. wastesen_US
dc.typeArticleen_US
dc.identifier.doi10.2478/ebtj-2020-0015-
dc.identifier.scopus2-s2.0-85107568257en_US
dc.departmentFakülteler, Mühendislik ve Doğa Bilimleri Fakültesi, Kimya Mühendisliği Bölümüen_US
dc.authoridKars, Gokhan/0000-0002-2507-2305-
dc.identifier.volume4en_US
dc.identifier.issue3en_US
dc.identifier.startpage134en_US
dc.identifier.endpage143en_US
dc.identifier.wosWOS:000552653500003en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
item.openairetypeArticle-
item.languageiso639-1en-
item.cerifentitytypePublications-
item.grantfulltextembargo_20300101-
item.fulltextWith Fulltext-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
crisitem.author.dept02.01. Department of Chemical Engineering-
Appears in Collections:Mühendislik ve Doğa Bilimleri Fakültesi Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collections
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collections
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