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    Comparison of in vitro antioxidant activities of kefir, yogurt, and cheese produced from goat milk
    (Elsevier, 2026) Uzkuc, Hasan; Saritas, Sumeyye; Uzkuc, Nesrin Merve Celebi; Yuceer, Yonca Karagul; Esatbeyoglu, Tuba
    This study compared the physicochemical characteristics and in vitro antioxidant activities of kefir, yogurt, and cheese produced from the same batch of goat milk using specific starter cultures. The physicochemical properties of the samples, as well as the antioxidant capacity (CUPRAC and FRAP) of the in vitro digested samples were analyzed. Additionally, low molecular weight (<3 kDa) peptide fractions were isolated to evaluate their contribution to antioxidant capacity. The highest antioxidant activities (mM Trolox/g protein) based on the CUPRAC assay were observed in yogurt (123.30), followed by kefir (116.05) and cheese (89.35). In contrast, the highest FRAP values were in cheese (22.74), followed by kefir (14.22) and yogurt (14.12). Low molecular weight (<3 kDa) peptide fractions generally showed antioxidant activity similar to or higher than that of the corresponding complete digest samples. Findings highlight the antioxidant potential of fermented goat milk products, especially cheese and kefir, for functional dairy applications.
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    Prebiotics: types, selectivity and utilization by gut microbes
    (Taylor & Francis Ltd, 2025) Yalcintas, Yalcin Mert; Bolino, Matthew J.; Duman, Hatice; Saritas, Sumeyye; Pekdemir, Burcu; Kalkan, Arda Erkan; Canbolat, Ahmet Alperen
    Prebiotics are dietary components selectively utilised by the host's gut microbiota and confer health benefits. They enhance cross-nutritional interactions by supporting beneficial bacteria (particularly Bifidobacterium and Lactobacillus), increase the production of short-chain fatty acids through fermentation, and consequently strengthen the intestinal barrier, balance the immune response, improve metabolic markers (lipid and glucose profiles), regulate key gastrointestinal outcomes such as stool frequency and consistency, and improve some mood/cognitive measures. In early life, human milk oligosaccharides are associated with a Bifidobacterium-dominated ecology and immune development; N-linked and O-linked glycans derived from dietary glycoproteins may exhibit selective utilisation based on binding and species differences; and dietary polyphenols, after limited intestinal absorption, may transform into phenolic metabolites in the colon, shaping the microbiota in a prebiotic-like manner. This review addresses this entire framework, including inulin-type fructans (inulin and fructooligosaccharides), galactooligosaccharides, xylo-oligosaccharides and arabinoxylan-oligosaccharides, isomaltooligosaccharides, lactulose, human milk oligosaccharides, N- and O-linked glycans, and dietary polyphenols as prebiotic-like modulators, with their mechanisms and practical implications.
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    Role of milk glycome in prevention, treatment, and recovery of COVID-19
    (Frontiers Media Sa, 2022) Kaplan, Merve; Sahutoglu, Arif Sercan; Saritas, Sumeyye; Duman, Hatice; Arslan, Aysenur; Pekdemir, Burcu; Karav, Sercan
    Milk contains all essential macro and micro-nutrients for the development of the newborn. Its high therapeutic and antimicrobial content provides an important function for the prevention, treatment, and recovery of certain diseases throughout life. The bioactive components found in milk are mostly decorated with glycans, which provide proper formation and modulate the biological functions of glycosylated compounds. The glycome of milk consists of free glycans, glycolipids, and N- and O- glycosylated proteins. Recent studies have shown that both free glycans and glycan-containing molecules have antiviral characteristics based on different mechanisms such as signaling, microbiome modulation, natural decoy strategy, and immunomodulatory action. In this review, we discuss the recent clinical studies and potential mechanisms of free and conjugated glycans' role in the prevention, treatment, and recovery of COVID-19.