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您的检索式：作者名="Busra Sahin"
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| 1 | COVID-19 vaccine candidates and vaccine development platforms available worldwide显示文摘The pandemic caused by the worldwide spread of the coronavirus,which first appeared in 2019,has been named coronavirus disease 19(COVID-19).More than 4.5 million deaths have been recorded due to the pandemic caused by severe acute respiratory syndrome coronavirus 2(SARS-CoV-2),according to the World Health Organization.COVID-19 Dashboard in September 2021.Apart from the wildtype,other variations have been successfully transmitted early in the outbreak although they were not discovered until March 2020.Modifications in the SARS-CoV-2 genetic material,such as mutation and recombination,have the ability to modify the viral life span,along with transitivity,cellular tropism,and symptom severity.Several processes are involved in introducing novel vaccines to the population,including vaccine manufacturing,preclinical studies,Food and Drug Administration permission or certification,processing,and marketing.COVID-19 vaccine candidates have been developed by a number of public and private groups employing a variety of strategies,such as RNA,DNA,protein,and viral vectored vaccines.This comprehensive review,which included the most subsequent evidence on unique features of SARS-CoV-2 and the associated morbidity and mortality,was carried out using a systematic search of recent online databases in order to generate useful knowledge about the COVID-19 updated versions and their consequences on the disease symptoms and vaccine development. | Nilgun Duman Zahraa ALzaidi Busra Aynekin Duygu Taskin Busra Demirors Abdulbaki Yildirim Izem Olcay Sahin Faik Bilgili Eda Tahir Turanli Tommaso Beccari Matteo Bertelli Munis Dundar | 2021 | Journal of Pharmaceutical Analysis2021，11，6： | 0 |
| 2 | Fermented Spirulina products with Saccharomyces and non- Saccharomyces yeasts:Special reference to their microbial,physico-chemical and sensory characterizations显示文摘Innovative products produced from various sources through fermentation processes have been a resurgence of interest.This study was designed to determine the performance of fermented Spirulina (FS) products by three different yeast species including Debaryomyces hansenii ,Kluyveromyces marxianus and Saccharomyces cerevisiae and investigate the microbial,physicochemical and sensory characteristics of products.The results showed that the increase in yeast cell number was around 3 log after 48 h fermentation in Spirulina medium without additional carbon source.Protein bands with a molecular weight of ∼51 kDa seemed less visible and bands 14–22 kDa disappeared after 48 h fermentation by K.marxianus showed strong hydrolysis of proteins during fermentation.The amino acid compositions of the three kinds of FS were different also compared to unfermented Spirulina (unFS).Glutamic acid,methionine,lysine,isoleucine and valine became more dominant in FS samples.According to GC–MS analysis,there was a decrease in the concentration of pyrazine,ketone and aldehyde compounds of FS compared to unFS.The flavor notes of “seaweed”,“cardboard”,“earthy/muddy” and “cereal/straw” were found to be the highest in unFS than in FS detected by panelists during sensory evaluations.FS by K.marxianus is highly characterized as having the lowest “seaweed” and “umami” flavor attributes and higher “fermented” and “rose” attributes.Finally,the current study revealed that the potential of Spirulina biomass to be a suitable substrate for yeasts and fermentation of Spirulina with different yeast species led to different kinds of products. | Busra Sahin Muge Isleten Hosoglu Onur Guneser Yonca Karagul-Yuceer | 2022 | Food Bioscience2022，47，3： | 0 |
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