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Black Garlic (Allium sativum L.) as a New Functional Food in Turkish Cuisine: Phenolic Content and Effect on Bacterial Communication (Quorum Sensing)

Yıl 2020, Cilt: 18 Sayı: 1, 27 - 35, 30.04.2020
https://doi.org/10.24323/akademik-gida.730036

Öz

Garlic (Allium sativum L.) is a vegetable known to be beneficial to human health and has been in the world cuisine since ancient times. The consumption of garlic is limited due to its characteristic odor and taste. For this reason, in recent years many methods have been tried to obtain new garlic products isolated from their undesired odors while preserving their beneficial health effects. Black garlic produced for this purpose is not known and consumed in many countries including Turkey. In the present study, the phenolic content of black garlic was determined by High Performance Liquid Chromatography (HPLC). In addition, the inhibition effect of methanol extract on some virulence factors such as pyocyanin, elastase and biofilm formation, which has an important role in the pathogenesis of Pseudomonas aeruginosa PA01, was investigated. As a result, quercetin, chlorogenic acid, vanillin, p-coumaric acid, p-hydroxy benzoic acid were detected in different concentrations. According to the results of microbial activity tests, the inhibition effect of black garlic methanolic extract on the production of pyocyanin, elastase and biofilm formation (38, 28 and 84% inhibition ratios, respectively) was found significant.

Kaynakça

  • [1] Genç, S. (2017). Sarımsağın tarihçesi, türleri ve sarımsak ürünleri. TKDK, Kırsal Kalkınma Sayı 7.
  • [2] Rivlin, R.S. (2001). Historical perspective on the use of garlic. Journal of Nutrition, 131, 951-954.
  • [3] Ayaz, E., Alpsoy, H.C. (2007). Sarımsak (Allium sativum) ve geleneksel tedavide kullanımı. Türkiye Parazitoloji Dergisi, 31(2), 145-149.
  • [4] Kim, I., Kim, J.Y., Hwang, Y.J., Hwang, K. A., Om, A.S., Kim, J.H., Cho, K.J. (2011). The beneficial effects of aged black garlic extract on obesity and hyperlipidemia in rats fed a high-fat diet. Journal of Medicinal Plant Research, 5(14), 3159-3168.
  • [5] Ryu, J.H., Kang, D. (2017). Physicochemical properties, biological activity, health benefits, and general limitations of aged black garlic: A Review. Molecules, 22, 919-931.
  • [6] TUİK (2019). Türkiye İstatistik Kurumu, https://biruni.tuik.gov.tr/medas/?kn=104&locale=tr.
  • [7] Kang, O.J. (2016). Evaluation of melanoidins formed from black garlic after different thermal processing steps. Preventive Nutrition and Food Science, 21(4), 398-405.
  • [8] Medina, M.A.T., Aparicio, J.P., Ortega, A.M., Rojas, R.M. (2019). Influence of variety and storage time of fresh garlic on the physicochemical and antioxidant properties of black garlic. Foods, 8, 314-324.
  • [9] Kimura, S., Tung, Y., Pan, M., Su, N., Lai, Y., Cheng, K. (2017). Black garlic: A critical review of its production, bioactivity, and application. Journal of Food and Drug Analysis, 25, 62-70.
  • [10] Zhang, Z., Lei, M., Liu, R., Gao, Y., Xu, M., Zhang, M. (2015). Evaluation of alliin, saccharide contents and antioxidant activities of black garlic during thermal processing. Journal of Food Biochemistry, 39, 39-47.
  • [11] Bae, S.E., Cho, S.Y., Won, Y.D., Lee, S.H., Park, H.J. (2012). A comparative study of the different analytical methods for analysis of S-allylcysteine in black garlic by HPLC. LWTFood Science and Technology, 46, 532-535.
  • [12] Kim, S.H., Jung, E.Y., Kang, D.H., Chang, U.J., Hong, Y.H., Suh, H.C. (2012). Physical stability, antioxidative properties, and photoprotective effects of a functionalized formulation containing black garlic extract. Journal of Photochemistry and Photobiology B: Biology, 117,104-110.
  • [13] Bae, S.E., Cho, S.Y., Won, Y.D., Lee, S.H., Park, H.J. (2014). Changes in S-allylcysteine contents and physicochemical properties of black garlic during heat treatment. LWT-Food Science and Technology, 55, 397-402.
  • [14] Angeles, T.M.M., Jesus, P.A., Rafael, M.R., Tania, M.A. (2016). Evolution of some physicochemical and antioxidant properties of black garlic whole bulbs and peeled cloves. Food Chemistry, 199, 135-139,
  • [15] Lu, X., Li, N., Qiao, X., Qiu, Z., Liu, P. (2017). Composition analysis and antioxidant properties of black garlic extract. Journal of Food and Drug Analysis, 25(2), 340-349.
  • [16] Ergin, S.Ö. (2019). The benefits of black garlic to human health. Turkish Journal of Agriculture - Food Science and Technology, 7(7), 940-945.
  • [17] Akan, S. (2014). Siyah sarımsak. Gıda, 39(6), 363-370.
  • [18] Li, N., Lu, X., Pei, H., Qiao, X. (2014). Effect of freezing pretreatment on the processing time and quality of black garlic. Journal of Food Process Engineering, 38(4), 329-335.
  • [19] Yuan, H., Sun, L., Chen, M., Wang, J. (2018). An analysis of the changes on intermediate products during the thermal processing of black garlic. Food Chemistry, 239, 56-61.
  • [20] Choi, S., Cha, H.S., Lee, Y.S. (2014). Physicochemical and antioxidant properties of black garlic. Molecules, 19, 16811-16823.
  • [21] Medina, M.A.T., Amo, T.M., Bedmar, Z.F., Font, R., Celestino, M.R., Aparicio, J.P., Ortega, A.M., Moraga, A.A., Rojas, R.M. (2019b). Physico-chemical characterization and biological activities of black and white garlic: in vivo and in vitro assays. Foods, 8, 220-239.
  • [22] Purev, U., Chung, M., Oh, D.H. (2012). Individual differences on immunostimulatory activity of raw and black garlic extract in human primary immune cells. Immunopharmacology and Immunotoxicology, 34(4), 651-660.
  • [23] Botas, J., Fernandes, A., Barros, L., Alves, M.J., Carvalho, A.M., Isabel, C.F.R. Ferreira. (2019). A comparative study of black and white Allium sativum L.: Nutritional composition and bioactive properties. Molecules, 24, 2194-2205.
  • [24] Jung, I.C., Sohn H.Y. (2014). Antioxidation, antimicrobial and antithrombosis activities of aged black garlic (Allium sativum L.). Korean Journal of Microbiology and Biotechnology, 42(3), 285-292.
  • [25] Lerat, E., Moran, N.A. (2004). The evolutionary history of quorum sensing systems in bacteria. Molecular Biology and Evolution, 21(5), 903-913.
  • [26] Henke, J.M., Bassler, B.L. (2004). Bacterial social engagements. Trends in Cell Biology, 14(11), 648-656.
  • [27] Gomes, T., Caponio, F., Alloggio, V. (1999). Phenolic compounds of virgin olive oil: influence of paste preparation techniques. Food Chemistry, 64, 203-209.
  • [28] Essar, D.W., Eberly, L., Hadero, A., Crawford, I. (1990). Identification and characterization of genes for a second anthranilate synthase in P. aeruginosa: interchangeability of the two anthranilate synthases and evolutionary implications. Journal of Bacteriology, 172, 884-900.
  • [29] O’Toole, G.A. (2011). Microtiter dish biofilm formation assay. Journal of Visualized Experiments, 47, 2437.
  • [30] Ohman, D.E., Cryz, S.J., Iglewski, B.H. (1980). Isolation and characterization of a P. aeruginosa PAO mutant that produces altered elastase. Journal of Bacteriology, 142, 836-842.
  • [31] Casas, L.M., Yusty, M.L., Hernandez, J.L. (2017). Changes in the aromatic profile, sugars, and bioactive compounds when purple garlic is transformed into black garlic. Journal of Agricultural and Food Chemistry, 65, 10804−10811.
  • [32] Kim, J.S., Kanga, O.J., Gweonb, O.C. (2013b). Comparison of phenolic acids and flavonoids in black garlic at different thermal processing steps. Journal of Functional Foods, 5, 80-86.
  • [33] Eyupoglu, O.Z. (2019). Antioxidant activities, phenolic contents and electronic nose analysis of black garlic. International Journal of Secondary Metabolite, 6(2), 154-161.
  • [34] Koca, I., Tekguler, B., Koca, A.F. (2016). Some physical and chemical characteristics of Taşköprü and Chinese black garlics. VII International Symposium on Edible Alliaceae, ISHS Acta Horticulturae 1143, 221-226.
  • [35] Karatuna, O., Yağcı, A. (2008). Pseudomonas aeruginosa’da virülans faktörleri ve quorum sensing. Türk Mikrobiyoloji Cemiyeti Dergisi, 38, 42-51.
  • [36] Denning, G.M., Wollenweber, L.A., Railsback, M.A., Cox, C.D., Stoll, L.L., Britigan, B.E. (1998). Pseudomonas pyocyanin increases interleukin-8 expression by human airway epithelial cells. Infection and Immunity, 66(12), 5777-5784.
  • [37] Li W.R., Ma Y.K., Xie, X.B., Shi, Q.S., Wen, X., Sun, T.L., Peng, H. (2019). Diallyl disulfide from garlic oil inhibits Pseudomonas aeruginosa quorum sensing systems and corresponding virulence factors. Frontier Microbiology, 9, 1-11.
  • [38] Maçin, S., Kıttana, F.N.A., Yılmaz, Y.A. (2017). Çeşitli klinik örneklerden izole edilen Pseudomonas aeruginosa suşlarının virulans faktörlerinin incelenmesi. Çukurova Medical Journal, 42(2), 308-313.
  • [39] Jiang, Q., Chen, J., Yang, C., Yin, Y., Kang, Y. (2019). Quorum sensing: A prospective therapeutic target for bacterial diseases. BioMed Research International, 7, 1-15.
  • [40] Hong, S.H., Hegde, M., Kim, J., Wang, X., Jayaraman, A., Wood, T.K. (2012). Synthetic quorum-sensing circuit to control consortial bioflm formation and dispersal in a microfuidic device. Nature Communications, 3, 1-8.
  • [41] Lu, L., H.W., Tian, Z., Yuan, D., Yi, G., Zhou, Y., Cheng, Q., Zhu, J., Li, M. (2019). Developing natural products as potential anti-bioflm agents. Chinese Medicine, 14(11), 2-17.
  • [42] Casilag, F., Lorenz, A., Krueger, J., Klawonn, F., Weiss, S., Häussler, S. (2016). The LasB Elastase of Pseudomonas aeruginosa acts in concert with alkaline protease aprA to prevent flagellin-mediated immune recognition. Infection and Immunity, 84(1), 162-171.
  • [43] Nicas, T., Bradley, I., Lochner, J.E., Iglewski, B.H. (1985). The role of exoenzyme S in infections with P. aeruginosa. Journal of Infectious Diseases, 152, 716-721.
  • [44] Ouyang, J., Sun, F., Feng, W., Sun, Y., Qiu, X., Xiong, L., Liu, Y., Chen, Y. (2015). Quercetin is an effective inhibitor of quorum sensing, biofilm formation and virulence factors in Pseudomonas aeruginosa. Journal of Applied Microbiology, 120, 966-974.

Türk Mutfağında Yeni Bir Fonksiyonel Gıda Olarak Siyah Sarımsak (Allium sativum L.): Fenolik Madde İçeriği ve Bakteriyel İletişim (Quorum Sensing) Üzerine Etkisi

Yıl 2020, Cilt: 18 Sayı: 1, 27 - 35, 30.04.2020
https://doi.org/10.24323/akademik-gida.730036

Öz

Sarımsak (Allium sativum L.) insan sağlığına yararlı olduğu bilinen ve dünya mutfağında çok eski zamanlardan bu yana yer alan bir sebzedir. Sarımsağın karakteristik kokusu ve tadı nedeniyle çiğ olarak tüketimi sınırlıdır. Bu nedenle son yıllarda sağlığa yararlı etkileri korunarak, istenmeyen kokularından izole edilmiş yeni sarımsak ürünlerinin eldesi için birçok metot denenmektedir. Bu amaçla üretilmiş olan siyah sarımsak birçok ülke ve hatta ülkemizde çok fazla bilinmemekte ve tüketilmemektedir. Yapılan bu çalışma ile siyah sarımsağın yapısında bulunan bazı fenolik bileşikler Yüksek Performanslı Sıvı Kromatografisi (HPLC) ile araştırılmıştır. Ayrıca metanol ile hazırlanan ekstraktının Pseudomonas aeruginosa PA01’in sentezlediği ve patogenezinde önemli rolü olan piyosiyanin ve elastaz üretimi ile biyofilm oluşumu üzerine inhibisyon etkisine bakılmıştır. HPLC analiz sonuçlarına göre fenolik bileşiklerden kuersetin, klorojenik asit, vanillin, p-kumarik asit, p-hidroksi benzoik asit farklı oranlarda tespit edilmiştir. Mikrobiyal aktivite sonuçlarına göre ise siyah sarımsak metanol ekstraktının piyosiyanin ve elastaz üretimi ile biyofilm oluşumu üzerine (sırasıyla %38, %28 ve %84 inhibisyon oranlarıyla) inhibisyon etkisinin anlamlı olduğu görülmüştür.

Kaynakça

  • [1] Genç, S. (2017). Sarımsağın tarihçesi, türleri ve sarımsak ürünleri. TKDK, Kırsal Kalkınma Sayı 7.
  • [2] Rivlin, R.S. (2001). Historical perspective on the use of garlic. Journal of Nutrition, 131, 951-954.
  • [3] Ayaz, E., Alpsoy, H.C. (2007). Sarımsak (Allium sativum) ve geleneksel tedavide kullanımı. Türkiye Parazitoloji Dergisi, 31(2), 145-149.
  • [4] Kim, I., Kim, J.Y., Hwang, Y.J., Hwang, K. A., Om, A.S., Kim, J.H., Cho, K.J. (2011). The beneficial effects of aged black garlic extract on obesity and hyperlipidemia in rats fed a high-fat diet. Journal of Medicinal Plant Research, 5(14), 3159-3168.
  • [5] Ryu, J.H., Kang, D. (2017). Physicochemical properties, biological activity, health benefits, and general limitations of aged black garlic: A Review. Molecules, 22, 919-931.
  • [6] TUİK (2019). Türkiye İstatistik Kurumu, https://biruni.tuik.gov.tr/medas/?kn=104&locale=tr.
  • [7] Kang, O.J. (2016). Evaluation of melanoidins formed from black garlic after different thermal processing steps. Preventive Nutrition and Food Science, 21(4), 398-405.
  • [8] Medina, M.A.T., Aparicio, J.P., Ortega, A.M., Rojas, R.M. (2019). Influence of variety and storage time of fresh garlic on the physicochemical and antioxidant properties of black garlic. Foods, 8, 314-324.
  • [9] Kimura, S., Tung, Y., Pan, M., Su, N., Lai, Y., Cheng, K. (2017). Black garlic: A critical review of its production, bioactivity, and application. Journal of Food and Drug Analysis, 25, 62-70.
  • [10] Zhang, Z., Lei, M., Liu, R., Gao, Y., Xu, M., Zhang, M. (2015). Evaluation of alliin, saccharide contents and antioxidant activities of black garlic during thermal processing. Journal of Food Biochemistry, 39, 39-47.
  • [11] Bae, S.E., Cho, S.Y., Won, Y.D., Lee, S.H., Park, H.J. (2012). A comparative study of the different analytical methods for analysis of S-allylcysteine in black garlic by HPLC. LWTFood Science and Technology, 46, 532-535.
  • [12] Kim, S.H., Jung, E.Y., Kang, D.H., Chang, U.J., Hong, Y.H., Suh, H.C. (2012). Physical stability, antioxidative properties, and photoprotective effects of a functionalized formulation containing black garlic extract. Journal of Photochemistry and Photobiology B: Biology, 117,104-110.
  • [13] Bae, S.E., Cho, S.Y., Won, Y.D., Lee, S.H., Park, H.J. (2014). Changes in S-allylcysteine contents and physicochemical properties of black garlic during heat treatment. LWT-Food Science and Technology, 55, 397-402.
  • [14] Angeles, T.M.M., Jesus, P.A., Rafael, M.R., Tania, M.A. (2016). Evolution of some physicochemical and antioxidant properties of black garlic whole bulbs and peeled cloves. Food Chemistry, 199, 135-139,
  • [15] Lu, X., Li, N., Qiao, X., Qiu, Z., Liu, P. (2017). Composition analysis and antioxidant properties of black garlic extract. Journal of Food and Drug Analysis, 25(2), 340-349.
  • [16] Ergin, S.Ö. (2019). The benefits of black garlic to human health. Turkish Journal of Agriculture - Food Science and Technology, 7(7), 940-945.
  • [17] Akan, S. (2014). Siyah sarımsak. Gıda, 39(6), 363-370.
  • [18] Li, N., Lu, X., Pei, H., Qiao, X. (2014). Effect of freezing pretreatment on the processing time and quality of black garlic. Journal of Food Process Engineering, 38(4), 329-335.
  • [19] Yuan, H., Sun, L., Chen, M., Wang, J. (2018). An analysis of the changes on intermediate products during the thermal processing of black garlic. Food Chemistry, 239, 56-61.
  • [20] Choi, S., Cha, H.S., Lee, Y.S. (2014). Physicochemical and antioxidant properties of black garlic. Molecules, 19, 16811-16823.
  • [21] Medina, M.A.T., Amo, T.M., Bedmar, Z.F., Font, R., Celestino, M.R., Aparicio, J.P., Ortega, A.M., Moraga, A.A., Rojas, R.M. (2019b). Physico-chemical characterization and biological activities of black and white garlic: in vivo and in vitro assays. Foods, 8, 220-239.
  • [22] Purev, U., Chung, M., Oh, D.H. (2012). Individual differences on immunostimulatory activity of raw and black garlic extract in human primary immune cells. Immunopharmacology and Immunotoxicology, 34(4), 651-660.
  • [23] Botas, J., Fernandes, A., Barros, L., Alves, M.J., Carvalho, A.M., Isabel, C.F.R. Ferreira. (2019). A comparative study of black and white Allium sativum L.: Nutritional composition and bioactive properties. Molecules, 24, 2194-2205.
  • [24] Jung, I.C., Sohn H.Y. (2014). Antioxidation, antimicrobial and antithrombosis activities of aged black garlic (Allium sativum L.). Korean Journal of Microbiology and Biotechnology, 42(3), 285-292.
  • [25] Lerat, E., Moran, N.A. (2004). The evolutionary history of quorum sensing systems in bacteria. Molecular Biology and Evolution, 21(5), 903-913.
  • [26] Henke, J.M., Bassler, B.L. (2004). Bacterial social engagements. Trends in Cell Biology, 14(11), 648-656.
  • [27] Gomes, T., Caponio, F., Alloggio, V. (1999). Phenolic compounds of virgin olive oil: influence of paste preparation techniques. Food Chemistry, 64, 203-209.
  • [28] Essar, D.W., Eberly, L., Hadero, A., Crawford, I. (1990). Identification and characterization of genes for a second anthranilate synthase in P. aeruginosa: interchangeability of the two anthranilate synthases and evolutionary implications. Journal of Bacteriology, 172, 884-900.
  • [29] O’Toole, G.A. (2011). Microtiter dish biofilm formation assay. Journal of Visualized Experiments, 47, 2437.
  • [30] Ohman, D.E., Cryz, S.J., Iglewski, B.H. (1980). Isolation and characterization of a P. aeruginosa PAO mutant that produces altered elastase. Journal of Bacteriology, 142, 836-842.
  • [31] Casas, L.M., Yusty, M.L., Hernandez, J.L. (2017). Changes in the aromatic profile, sugars, and bioactive compounds when purple garlic is transformed into black garlic. Journal of Agricultural and Food Chemistry, 65, 10804−10811.
  • [32] Kim, J.S., Kanga, O.J., Gweonb, O.C. (2013b). Comparison of phenolic acids and flavonoids in black garlic at different thermal processing steps. Journal of Functional Foods, 5, 80-86.
  • [33] Eyupoglu, O.Z. (2019). Antioxidant activities, phenolic contents and electronic nose analysis of black garlic. International Journal of Secondary Metabolite, 6(2), 154-161.
  • [34] Koca, I., Tekguler, B., Koca, A.F. (2016). Some physical and chemical characteristics of Taşköprü and Chinese black garlics. VII International Symposium on Edible Alliaceae, ISHS Acta Horticulturae 1143, 221-226.
  • [35] Karatuna, O., Yağcı, A. (2008). Pseudomonas aeruginosa’da virülans faktörleri ve quorum sensing. Türk Mikrobiyoloji Cemiyeti Dergisi, 38, 42-51.
  • [36] Denning, G.M., Wollenweber, L.A., Railsback, M.A., Cox, C.D., Stoll, L.L., Britigan, B.E. (1998). Pseudomonas pyocyanin increases interleukin-8 expression by human airway epithelial cells. Infection and Immunity, 66(12), 5777-5784.
  • [37] Li W.R., Ma Y.K., Xie, X.B., Shi, Q.S., Wen, X., Sun, T.L., Peng, H. (2019). Diallyl disulfide from garlic oil inhibits Pseudomonas aeruginosa quorum sensing systems and corresponding virulence factors. Frontier Microbiology, 9, 1-11.
  • [38] Maçin, S., Kıttana, F.N.A., Yılmaz, Y.A. (2017). Çeşitli klinik örneklerden izole edilen Pseudomonas aeruginosa suşlarının virulans faktörlerinin incelenmesi. Çukurova Medical Journal, 42(2), 308-313.
  • [39] Jiang, Q., Chen, J., Yang, C., Yin, Y., Kang, Y. (2019). Quorum sensing: A prospective therapeutic target for bacterial diseases. BioMed Research International, 7, 1-15.
  • [40] Hong, S.H., Hegde, M., Kim, J., Wang, X., Jayaraman, A., Wood, T.K. (2012). Synthetic quorum-sensing circuit to control consortial bioflm formation and dispersal in a microfuidic device. Nature Communications, 3, 1-8.
  • [41] Lu, L., H.W., Tian, Z., Yuan, D., Yi, G., Zhou, Y., Cheng, Q., Zhu, J., Li, M. (2019). Developing natural products as potential anti-bioflm agents. Chinese Medicine, 14(11), 2-17.
  • [42] Casilag, F., Lorenz, A., Krueger, J., Klawonn, F., Weiss, S., Häussler, S. (2016). The LasB Elastase of Pseudomonas aeruginosa acts in concert with alkaline protease aprA to prevent flagellin-mediated immune recognition. Infection and Immunity, 84(1), 162-171.
  • [43] Nicas, T., Bradley, I., Lochner, J.E., Iglewski, B.H. (1985). The role of exoenzyme S in infections with P. aeruginosa. Journal of Infectious Diseases, 152, 716-721.
  • [44] Ouyang, J., Sun, F., Feng, W., Sun, Y., Qiu, X., Xiong, L., Liu, Y., Chen, Y. (2015). Quercetin is an effective inhibitor of quorum sensing, biofilm formation and virulence factors in Pseudomonas aeruginosa. Journal of Applied Microbiology, 120, 966-974.
Toplam 44 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Araştırma Makaleleri
Yazarlar

Ayşe Gül Özaydın Bu kişi benim 0000-0001-7860-8356

Evren Arın Bu kişi benim 0000-0002-6800-9226

Ebru Önem 0000-0002-7770-7958

Yayımlanma Tarihi 30 Nisan 2020
Gönderilme Tarihi 3 Şubat 2020
Yayımlandığı Sayı Yıl 2020 Cilt: 18 Sayı: 1

Kaynak Göster

APA Özaydın, A. G., Arın, E., & Önem, E. (2020). Türk Mutfağında Yeni Bir Fonksiyonel Gıda Olarak Siyah Sarımsak (Allium sativum L.): Fenolik Madde İçeriği ve Bakteriyel İletişim (Quorum Sensing) Üzerine Etkisi. Akademik Gıda, 18(1), 27-35. https://doi.org/10.24323/akademik-gida.730036
AMA Özaydın AG, Arın E, Önem E. Türk Mutfağında Yeni Bir Fonksiyonel Gıda Olarak Siyah Sarımsak (Allium sativum L.): Fenolik Madde İçeriği ve Bakteriyel İletişim (Quorum Sensing) Üzerine Etkisi. Akademik Gıda. Nisan 2020;18(1):27-35. doi:10.24323/akademik-gida.730036
Chicago Özaydın, Ayşe Gül, Evren Arın, ve Ebru Önem. “Türk Mutfağında Yeni Bir Fonksiyonel Gıda Olarak Siyah Sarımsak (Allium Sativum L.): Fenolik Madde İçeriği Ve Bakteriyel İletişim (Quorum Sensing) Üzerine Etkisi”. Akademik Gıda 18, sy. 1 (Nisan 2020): 27-35. https://doi.org/10.24323/akademik-gida.730036.
EndNote Özaydın AG, Arın E, Önem E (01 Nisan 2020) Türk Mutfağında Yeni Bir Fonksiyonel Gıda Olarak Siyah Sarımsak (Allium sativum L.): Fenolik Madde İçeriği ve Bakteriyel İletişim (Quorum Sensing) Üzerine Etkisi. Akademik Gıda 18 1 27–35.
IEEE A. G. Özaydın, E. Arın, ve E. Önem, “Türk Mutfağında Yeni Bir Fonksiyonel Gıda Olarak Siyah Sarımsak (Allium sativum L.): Fenolik Madde İçeriği ve Bakteriyel İletişim (Quorum Sensing) Üzerine Etkisi”, Akademik Gıda, c. 18, sy. 1, ss. 27–35, 2020, doi: 10.24323/akademik-gida.730036.
ISNAD Özaydın, Ayşe Gül vd. “Türk Mutfağında Yeni Bir Fonksiyonel Gıda Olarak Siyah Sarımsak (Allium Sativum L.): Fenolik Madde İçeriği Ve Bakteriyel İletişim (Quorum Sensing) Üzerine Etkisi”. Akademik Gıda 18/1 (Nisan 2020), 27-35. https://doi.org/10.24323/akademik-gida.730036.
JAMA Özaydın AG, Arın E, Önem E. Türk Mutfağında Yeni Bir Fonksiyonel Gıda Olarak Siyah Sarımsak (Allium sativum L.): Fenolik Madde İçeriği ve Bakteriyel İletişim (Quorum Sensing) Üzerine Etkisi. Akademik Gıda. 2020;18:27–35.
MLA Özaydın, Ayşe Gül vd. “Türk Mutfağında Yeni Bir Fonksiyonel Gıda Olarak Siyah Sarımsak (Allium Sativum L.): Fenolik Madde İçeriği Ve Bakteriyel İletişim (Quorum Sensing) Üzerine Etkisi”. Akademik Gıda, c. 18, sy. 1, 2020, ss. 27-35, doi:10.24323/akademik-gida.730036.
Vancouver Özaydın AG, Arın E, Önem E. Türk Mutfağında Yeni Bir Fonksiyonel Gıda Olarak Siyah Sarımsak (Allium sativum L.): Fenolik Madde İçeriği ve Bakteriyel İletişim (Quorum Sensing) Üzerine Etkisi. Akademik Gıda. 2020;18(1):27-35.

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