Bu çalýþmada ratlarda deneysel renal iskemi/reperfüzyon hasarýna karþý karvakrolün olasý koruyucu etkileri araþtýrýldý. Gruplar Grup I (kontrol), Grup II (I/R+ SF), Grup III (I/R+ Zeytin yaðý), Grup IV (I/R+ zeytin yaðý +25 mg/kg karvacrol) ve Grup V (I/R + Zeytin Yaðý+ 50 mg/kg karvakrol) olarak belirlendi. Grup II, III ve IV'e sað nefroktomiden sonra 45 dakika iskemi ve 24 saat reperfüzyon uygulandý. Elektroforez yntemi ile CAT, SOD, Gpx enzim aktiviteleri belirlendi. BUN, CRE, MDA, MPO seviyeleri spektrofotometrik yöntemle belirlendi. böbrek dokularýnda klasik HE boyama gerçekleþtirildi. Kontrol ile karþýlaþtrýdýðýnda SOD, CAT, Gpx aktiviteleri bütün gruplarda arttý. Grup II ile karþýlaþtýrýldýðýnda SOD, CAT, Gpx seviyeleri dereceli olarak azalýr ve enzim aktivitesi Grup V'de en azdýr. Grup 5 histopatolojik analizlerinde I/R hasarýnýn önemli oranda azalmýþtýr. Bu sonuçlara göre renal iskemi/reperfüzyon hasarýna karþý karvakrolün 50 mg/kg dozunun, 25 mg/kg dozuna göre daha etkili olduðu gözlenmiþtir.

In this study, possible protective effects of carvacrol were investigated against experimental renal ischemia/reperfusion (I/R) injury in rats. Groups are determined as Group I (Control), Group II (I/R+saline), Group III (I/R+olive oil), Group IV (I/R+olive oil+25 mg/kg carvacrol) and Group V (I/R+ olive oil +50 mg/kg carvacrol). After right nephrectomies 45 minutes of ischemia and 24 hours of reperfusion were applied to Group II, III, IV. SOD, CAT and Gpx activities were determined by electrophoresis. BUN, CRE MDA, MPO levels were determined spectrophotometrically. Classical HE staining of renal tissues was performed. Compared with control; SOD, CAT, Gpx activities were increased in all groups. Compared with Group II; SOD, CAT, Gpx activities were decreased gradually and enzyme activities is the lowest in Group V among all groups. Compared to Group IV with Group V; BUN, CRE, MDA, and MPO enzyme activity lowest than in Group V. In the Group V histopathological analyses, It was observed that the injury was significantly decreased. The results of this study have demonstrated that 50 mg/kg dose of carvacrol is more effective than 25 mg/kg dose of carvacrol against renal I/R injury prevention.

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Et ve et ürünlerinin mikrobiyal kontaminasyon oranýnýn yüksek olmasýndan dolayý, tüketici saðlýðýný riske sokmayacak muhafaza yöntemlerine ihtiyaç duyulmaktadýr.Etlerin bozulmasýndan sorumlu mikroorganizmalar olarak denince, küflerden Cladosporium, Sporotrichum, Geotrichum, Penicillium ve Mucor, mayalardan Candida spp., Cryptococcus spp. ve Rhodotorula spp., bakterilerden, Pseudomonas, Micrococcus, Streptococcus, Sarcina, Lactobacillus, Salmonella, Escherichia, Clostridium ve Bacillus türleri bilinmektedir. Bu mikroorganizmalarý önlemek için farklý yöntemler kullanýlmaktadýr. Kullanýlan yöntemler fiziksel, kimyasal ve biyolojik olmak üzere üç bölüme ayrýlabilir. Kimyasal muhafaza yöntemleri yararlý olmakla birlikte, gýda ile birlikte alýnan kimyasal kalýntýlar nedeniyle risklidir. Etlerin muhafazasýnda antibiyotiklerin kullanýmý sonucunda antibiyotiklere karþý direnç geliþebilmektedir. Bu nedenle doðal antimikrobiyal bileþikler kanatlý et ve et ürünlerinin muhafazasýnda tercih edilmektedir. Biyolojik muhafazada bitkilerden elde edilen esansiyel yaðlar (saponinler, flavonoidler, karvakrol, timol, sitral öjenol, linalol, terpenler ve bunlarýn öncülleri), hayvanlardan elde edilen lizozim, laktoferrin ve kitosan kullanýlmaktadýr. Mikroorganizmalardan ise bakteriyosinler (nisin, pediyosin, laktisinler, enterosinler ve diðerleri), bakteriofajlar ve endolizinler elde edilmektedir. Bu makalede, kanatlý etlerinde kullanýlan biyolojik koruma yöntemleri özetlenmiþ güncel yayýnlardaki veriler derlenmiþ ve söz konusu yöntemlerin kanatlý etlerinin korunmasýnda kullaným olanaklarý ile iliþkili yeni bulgular verilmiþtir.

Due to the high rate of microbial contamination of meat and meat products, there is a need for preservation methods that do not put consumer health at risk. In terms of microorganisms responsible for the deterioration of meat, molds include Cladosporium, Sporotrichum, Geotrichum, Penicillium and Mucor, Candida spp., Cryptococcus spp. and Rhodotorula spp., bacteria, Pseudomonas, Micrococcus, Streptococcus, Sarcina, Lactobacillus, Salmonella, Escherichia, Clostridium and Bacillus species are known. Different methods are used to prevent these microorganisms. The methods used can be divided into three parts: physical, chemical and biological. Chemical preservation methods are useful, but are risky due to chemical residues taken with food. The use of antibiotics in the preservation of meat may lead to resistance to antibiotics. Natural antimicrobial compounds are therefore preferred in the preservation of poultry meat and meat products. Essential oils (saponins, flavonoids, carvacrol, thymol, citral eugenol, linalol, terpenes and their precursors) obtained from plants in biological casing, lysozyme, lactoferrin and chitosan from animals are used. Bacteriocins (nisin, pediyosin, lacticins, enterosins and others), bacteriophages and endolysins are obtained from microorganisms. In this review, the latest knowledgeds are summarized the biological protection methods used in meats and new findings related to the possibilities of use of meat in the protection of meat are given.

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As a result of literature researches conducted in Manisa province, 343 species of Invertebrates were identified. Eight of them are endemic species. Of these 8 species, 4 belong to Gastropoda, 3 belong to Coleoptera and 1 belong to Ephemeroptera.

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