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Öğe Is methylenetetrahydrofolate reductase (MTHFR) gene A1298C polymorphism related with varicocele risk?(Wiley, 2015) Ucar, V. B.; Nami, B.; Acar, H.; Kilinc, M.Varicocele is one of the main reasons for male infertility the exact aetiology of which remains unclear. Methylenetetrahydrofolate reductase (MTHFR) is important for DNA synthesis and methylation, which has a key role during spermatogenesis. Numerous literature suggests that the MTHFR polymorphism may be genetic risk factors for male infertility. In this study, we evaluated C677T and A1298CMTHFR gene polymorphism frequency in patients with varicocele and normal men. A total of 107 varicocele patients and 109 fertile healthy individuals were included. Genotyping of the MTHFR gene in C677T and A1298C base pairs carried out by using real-time PCR technique and afterwards, the statistical analysis accomplished. There is a statistical difference for the frequency of 1298AA genotype in patients with varicocele compared with normal controls (P=0.0051, OR=2.2750). Instead, subsequently, 1298/A allel frequency in patient group was significantly higher in comparison with control group (P=0.0174). According to our results, 1298AA genotype in MTHFR gene raises the risk of varicocele approximately 2.3 times more compared with men carrying other genotypes. The results show that genetic factors have an important role in the molecular basis of varicocele.Öğe Relationship between autoimmune manifestations and genetic disorders in patients with pid: A single center 10-year experience(Wiley, 2023) Gerek, M. E.; Colkesen, F.; Arslan, A. B.; Evcen, R.; Kilinc, M.; Aykan, F. Sadi; Ergun, U. Yilmaz[Abstract Not Availabe]Öğe Utilization of quinoa flour in cookie production(Univ Putra Malaysia Press, 2017) Demir, M. K.; Kilinc, M.Quinoa -one of three pseudocereals-are an exceptionally nutritious food source, owing to their high level of protein, omega-3 and 6 fatty acid, fiber, vitamin, mineral and micro constituents, phytosteroids, carbohydrates of low glycemic index. In this study, the use of quinoa flour (QF) instead of wheat flour (WF) in cookies was investigated. QF was used in cookie formulation at different levels (0%, 10%, 20%, 30%, 40% and 50%). Afterwards, in order to determine the effects of QF on physical, chemical, nutritional and sensory properties of cookies were analyzed. The use of QF led to a slight increase in the product thickness values of the cookie samples. Also, diameter values decreased as levels of QF increased in cookie formulation but significant decrease was not noted with 10% QF addition. Moreover, addition of QF to the formulations containing decreased the spread ratio of the samples. Also, QF affected the colour (L*, a* and b*) of cookie. The cookie samples containing 50% QF had the highest a* and b* values, while cookie samples containing 0% QF had the highest L* values. The highest ratios of QF adversely affected hardness values of the cookie samples. The use of QF increased ash, crude protein, crude fat, total phenolic content (TPC) content of cookie samples (p<0.05). As expected a substantial increase in the levels of phytic acid was found in all cookie samples containing QF. Generally potassium (K), magnesium (Mg), calcium (Ca), iron (Fe) and zinc (Zn) contents of the cookies increased with increasing levels of QF. Moreover, QF affected the scores of sensory properties of cookie samples. QF addition had statistically significant effect at p<0.05 on colour, taste, crispness and overall acceptability except odour scores. As a result of this study, cookies were satisfactorily improved in terms of chemical, nutritional and sensory properties nutritional properties by quinoa flour. (c) All Rights Reserved
