Pectin extraction from watermelon peel (WP) and pomegranate peel (PP) was carried out using three different extraction methods: classical solvent extraction (CSE), ultrasound‐assisted extraction (UAE), and microwave‐assisted extraction (MAE). Extraction parameters (pH, temperature, time, and speed/amplitude/power) were optimized to target maximum crude pectin yield (CPY), while the sample‐to‐solvent ratio (SS) was determined to be fixed at 1:10 w/v at all experiments. CPY was increased by low pH, high temperature, and long time. The pectins obtained at optimum conditions were characterized regarding the physicochemical and rheological properties, and the pectin solutions were found to be typical pseudoplastic fluids. WP pectin extracted with MAE and PP pectin extracted with UAE were determined to have the best emulsifying properties and added to the ice cream formulations. MAE had the maximum CPY of 9.40% for WP (pH = 1.3, 6 min, 596 W) and the best emulsifying properties. UAE had the best emulsifying properties for PP and the CPY was 11.56% in conditions of pH = 1.5, a temperature of 69°C, an extraction time of 29 min, and a 32% amplitude. The use of PP pectin resulted in a significant increase in the apparent viscosity of ice cream mix and also the first dripping time and the hardness of ice cream over commercial emulsifier. Melting properties and hardness values of ice cream with WP pectin were comparatively closer to those of ice cream with commercial emulsifier. On the other hand, the first dripping time and hardness value of ice cream with PP pectin having 60.25 min and 3.84 N, respectively, were higher than those of commercial ice cream having 53.75 min and 2.14 N, respectively. Practical Application : The utilization of WP and PP, which are good sources for pectin production, benefits both a sustainable environment and a sustainable food industry. Pectin extracted from WP and PP as an emulsifier in ice cream can ensure the production of ice creams with good melting properties. Pectin can be used as a healthy, sustainable, and economical alternative emulsifier in the ice cream industry.

Aim/purpose: Our aim was to investigate the association between blood groups and colchicine resistance in familial Mediterranean fever (FMF) patients. Methods: This is a single-center, cross-sectional study. Between January and December 2016, 385 FMF patients were assessed by the Adult and Pediatric Rheumatology outpatient clinics and 297 patients had blood groups (ABO and Rh) results. The patients were grouped into two groups: colchicine-responsive patients (Group CR) and colchicine-unresponsive patients (Group CUR). Results: Patients with blood group A had 1.5-fold higher FMF compared with non-A blood group (OR: 1.50 [95% CI: 1.11–1.87]), particularly having a Rh (+) blood group (OR: 1.47 [95% CI: 1.13–1.91]). Furthermore, patients with blood group A had a better response to colchicine treatment than non-A blood group; (OR: 2.21 [95% CI: 1.15–4.27]). Patients with blood group O were prominently associated with colchicine resistance. Conclusion: ABO blood phenogroups may be used in combination with other...

Stroke represents a major complication in Takayasu arteritis (TA). We aimed to determine clinical characteristics and neurological outcomes in TA patients with stroke compared to those without. We retrospectively analyzed 35 patients (27F/8 M) with documented stroke to 50 consecutive patients (47F/3 M) without stroke followed by the Istanbul University-Cerrahpasa Medical Faculty. Demographic data, clinical manifestations, arterial involvement patterns, treatments, and neurological outcomes were evaluated. Disability was assessed using the Expanded Disability Status Scale (EDSS), Barthel Index, and Modified Rankin Scale. Mean age at diagnosis among patients with stroke and non-stroke was similar (38.5 ± 10.7 vs. 35.6 ± 11.6 years). The mean age at stroke was 43.1 ± 10.3 years. Patients with stroke were more likely to be male (22.9% vs. 6.0%, p = 0.023). Strokes were predominantly ischemic (91.4%), affecting anterior circulation (82.8%) with left hemisphere predominance (72.4%). Internal carotid artery (ICA) involvement was significantly associated with stroke (right ICA: 51.4% vs 18.0%, p = 0.001; left ICA: 37.1% vs 18.0%, p = 0.047), while abdominal aorta involvement seemed to be protective (20.0% vs 42.0%, p = 0.028). Male gender (OR = 5.70, p = 0.038) and any ICA involvement (OR = 5.98, p = 0.004) were identified as independent predictors of stroke. Importantly, 40% experienced stroke as the initial TA manifestation. Among those developing stroke after TA diagnosis, 85.7% were already receiving immunosuppression and 47.6% antiplatelet therapy. Stroke patients demonstrated significant disability (mean EDSS: 3.63 ± 3.36 vs 0.02 ± 0.14, p < 0.001) and 11.4% mortality, median 5 years after stroke. Male patients and those with ICA involvement face the highest risk for stroke in TA. Long-term consequences are devastating with increased mortality, severe disability and high recurrence rates. The failure of immunosuppressive therapy to prevent stroke in the majority of treated patients, combined with substantial perioperative mortality, stress the inadequacy of current management strategies.

Mulberry (Morus nigra Aussie) leaves have traditionally been used in silkworm rearing and as herbal remedies, yet their extracts have recently gained prominence in functional foods due to their rich phenolic composition and associated health benefits, including antioxidant, hypoglycemic, anti-obesity, anti-inflammatory, and potential anticancer effects. Because extraction techniques strongly influence phenolic yields, this study optimized the extraction conditions for conventional, ultrasonic-assisted, and microwave-assisted methods using response surface methodology (RSM). Three independent factors—extraction temperature/power, extraction time, and solvent concentration (ethanol–water mixture, % v/v)—were evaluated for their effects on total phenolic content. The optimum conditions were identified as 60 °C, 60 min, and 56% ethanol for the conventional method; 60 °C, 45 min, and 71% ethanol for the ultrasonic-assisted method; and 471 W, 6 min, and 51% ethanol for the microwave-assisted method. At these optima, the total phenolic contents (TPCs) were 876 mg/kg (conventional), 820 mg/kg (ultrasonic-assisted), and 319 mg/kg (microwave-assisted) on a dry-leaf basis. Ultrasonic-assisted extraction produced phenolic yields comparable to those obtained by the conventional method. Therefore, its potential anticancer activity was assessed using Caco-2 cells. However, the extract inhibited cell viability of only 12% after 24 h, indicating no significant anticancer effect (cell viability remained >70%). These findings highlight optimized green extraction conditions for mulberry leaves while demonstrating that the ultrasonic-assisted extract lacks anticancer activity under the tested conditions.

Bu çalışmada ayvadan iki farklı yöntemle pektin ekstraksiyonu (çözgen ekstraksiyonu (SE) ve ultrason destekli ekstraksiyon (UAE)) için işlem koşullarının optimizasyonu ve elde edilen pektinlerin verim ve kalite özellikleri bakımından karşılaştırılması amaçlanmıştır. İşlem koşulları olarak; katı/çözgen oranı, pH, işlem sıcaklığı, işlem süresi, karıştırma hızı ve ultrasonik dalga frekansının pektin verimi üzerindeki etkisi incelenmiştir. Çözgen ekstraksiyonunda optimum koşullar (1:10 katı/çözgen oranı, pH 2, 80°C sıcaklık, 120 dakika işlem süresi ve 500 rpm karıştırma hızı) altında maksimum pektin verimi %12.28 olarak bulunurken, UAE’da maksimum pektin verimi %10.85 olarak (20 Hz dalga frekansı, 30 dakika işlem süresi, pH 2, 1:10 katı/çözgen oranı ve 80°C sıcaklık) bulunmuştur. Pektin örneklerinin nem içeriği, renk değerleri (L*, a*, b*), metil esterifikasyon derecesi, kül miktarı, köpük stabilitesi, indirgen şeker miktarı, görünür viskozite ve akış özellikleri, jel derecesi ve jel gücü özellikleri incelenmiş, tüm pektin örnekleri yüksek metoksilli olarak (MED>%50) bulgulanmıştır. İki farklı yöntemle optimum koşullarda elde edilen pektinlerin indirgen şeker miktarları haricinde diğer özellikleri arasında istatiksel olarak bir fark saptanamamıştır (p>0.05). İndirgen şeker içerikleri ise SE ve UAE için sırasıyla %25.29 ve %27.71 olarak belirlenmiştir. Pektinin gıda sanayisinde jelleştirici ve kıvam arttırıcı olarak kullanılması için en önemli kriter olan metil esterifikasyon derecesi iki yöntemle elde edilen pektinde de yüksek bulunduğundan, iki pektinin de gıdalarda katkı maddesi olarak kullanılabilirliği uygun bulunmuştur.