Bryophytes are terrestrial plants and they contain many important medical aspects. In this study, six different bryophytes (Polytrichastrum formosum, Plagiomnium cuspidatum, Hypnum jutlandicum, Sphagnum palustre, Rhizomnium punctatum and Pellia epiphylla) were collected from Trabzon, Türkiye. The effect of the extract of these bryophytes on some human pathogenic microorganisms especially causing skin diseases (Staphylococcus aureus, Bacillus cereus, Escherichia coli, Pseudomonas aeruginosa, Staphylococcus epidermidis, and Candida albicans) was investigated. The highest antimicrobial activity was obtained by P. formosum extract against S. aureus, B. cereus, E. coli, and S. epidermidis. P. epiphylla was also effective towards S. aureus, B. cereus, and S. epidermidis. No activity was obtained for C. albicans. MIC values of P. formosum, P. cuspidatum, R. punctatum, and P. epiphylla plant extracts were determined by using S. aureus, B. cereus, and S. epidermidis microorganisms. Because the plant with the lowest MIC values was P. epiphylla, soap and cream formulations were prepared using the extract of this plant. Antimicrobial properties of suspended soap/cream samples were determined against B. cereus, S. aureus, and S. epidermidis microorganisms. It was observed that both soap and cream samples containing plant extract inhibited bacterial growth more than control samples of soap and cream.

Bee pollen and bee bread go hand in hand with health-promoting functional food consumption. Although many studies report high bioactivities of those products, the biotransformation of pollen into bee bread has not been fully understood. Limited findings are available about polyphenol bioaccessibility and microbiological interactions during the fermentation process. This study evaluated the microbial flora, antioxidant properties, and polyphenol and soluble protein bioaccessibility of pollen and bee bread harvested from the same apiary over a certain timeline. Total phenolic content, antioxidant activity and soluble protein content were reported using an in vitro digestion model involving post-gastric, serum-available, and colon-available fractions. The results obtained with the in vitro digestion model refer to the effect of the harvesting period on greater bioaccessibility of polyphenols in bee bread than in pollen at the same apiary. Lactic acid bacteria and yeast found in the samples were mostly identified as Lactobacillus kunkeei, Leuconostoc pseudomesenteroides, and Candida magnoliae using matrix-assisted laser desorption/ionization time of flight mass spectrometry (MALDI-TOF MS). The discrimination between the pollen and bee bread samples collected in the same apiary and at different harvesting periods was also revealed by Principal Component Analysis (PCA). A harvesting time-based approach was applied to the biotransformation process of pollen and bee bread, and insights into microbial dynamics and bioaccessibility were revealed for the first time under the same beehive conditions.

This study investigated the peptidomic profiles and bioactivity potential of hybrid cheeses fortified with soybean beverage (0%, 13%, 26%, and 39%) and co‐fermented with Lactobacillus helveticus or Lactobacillus acidophilus over a 45‐day ripening period. Peptidomic profiling identified 102 peptide sequences, comprising 74 milk‐derived and 28 soybean‐derived peptides. Several soybean‐derived peptides, including DQMPRRF, NANSIIYAL, and QSKPNTIL, were identified for the first time in a cheese matrix. The highest angiotensin‐converting enzyme‐inhibitory (ACE‐I) activity was observed in the 39% soybean beverage cheese fermented with L. helveticus , suggesting that this strain promoted the release of bioactive peptide sequences from the hybrid dairy‐soy protein matrix. In silico docking analyses further indicated that selected soybean‐derived peptides, together with casein‐derived sequences such as FFVAPFPEVFGK, may interact favorably with angiotensin‐converting enzyme (ACE) and dipeptidyl peptidase IV (DPP‐IV) binding regions. These predicted interactions provide supportive structural evidence for the functional potential of the identified peptides, while not serving as direct confirmation of biological activity. Overall, this study highlights the potential of combining plant and dairy proteins with proteolytic starter cultures as a sustainable strategy for developing value‐added hybrid cheeses with potential relevance to dietary approaches targeting hypertension and type 2 diabetes.

Drinking yogurt (ayran) is one of the valuable traditional Anatolian dairy products. Ayran is prepared traditionally through adding water and salt to yogurt or manufactured industrially by fermentation of yogurt culture added diluted milk. Nowadays, interest and consumption of traditional different fermented dairy products have spread rapidly around the world. Although cucumber-yogurt (cacik), soda ayran, fruitful ayran have a commercial face, there is still locally consumed drinking yogurt ayran types. One of the locally consumed ayran types is herby-hot ayran from Puturge-Malatya. In the preparation of herby-hot ayran, the flavoring herbs/spices are added to the ayran in earthenware pots then buried under the soil and left to ferment spontaneously for at least 15 days. The objectives of this study were to determine physicochemical, microbiological, and sensory properties of traditional purslane and/or Cayenne pepper added drinking yogurt from Puturge-Malatya, Turkey. The analysis results were found total dry matter 5.80-7.03 %, pH 3.77-4.30, titratable acidity 0.61-1.17 % lactic acid, serum separation 11.17-21.5 mL (50 mL)-1. Levels of lactic acid bacteria (LAB) ranged from 7.00 to 8.04 log cfu mL-1 and the mold and yeast (MY) levels varied from 5.25 to 6.98 log cfu mL-1 for studied samples. Properties of traditional herby-hot ayran are found different from plain ayran. The results demonstrated that this product may have the potential for consumer preference. To reveal the changes occurring in product characteristics during the fermentation period would be thus of interest.