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Chronic hyperglycemia presents the major etiology of diabetes mellitus and related complications mainly Alzheimer's disease, via the protein glycation and toxic products generated. In the current study, we investigated the eventual protective effect of the methanolic extract of Ceratonia siliqua L. (CsME) against glucose‐mediated glycation in serum bovine albumin. The multi‐stage glycation markers, namely fructosamines and advanced glycation end products (AGEs) levels were monitored along with measurement of thiol groups; moreover, the in vitro acetylcholinesterase (AChE) inhibition potential was carried out. HPLC was also assessed. Rutin was the main phenolic compound found in CsME. CsME showed a good capacity to inhibit AGEs, fructosamines and protected thiol groups against glycation. CsME exhibited a great AChE inhibition activity. In the present study, CsME prevented glucose‐induced protein glycation, it also exhibited a good inhibition of AChE, suggesting its DM complications such as memory troubles related to AD. Practical applications Neurodegenerative disorders ranging from memory troubles to Alzheimer's disease present the most diabetes mellitus complications and mainly attributed to protein glycation process. Currently, there is a strong trend to search for efficient natural sources of glycation and acetylcholinesterase inhibitors to replace the synthetic ones, whose secondary effects were shown. The present article tries to justify scientifically the wide use of Ceratonia siliqua L. in Moroccan folk medicine, demonstrating that the methanolic extract of leaves from this species presents a promising source of new natural compounds inhibiting acetylcholinesterase and acting in vitro against glycation generated compounds. Furthermore, for the first time, Rutin was the main phenolic compound found in this extract, these encouraging results should be coupled with further studies to integrate it in pharmaceutical formulations. As such, this paper should be of interest to a broad readership, including those interested in Biochemistry, Phytochemistry, pharmacology, and neurosciences.

ÖzetPropolisis rich in polyphenols with a large number of biological activities. Many researchers currentlyfocusing on propolis attributing to its broad spectrum of biological activities and thusconsidered as a functional food. In vitro propolis digestibility is an important factor on evaluation of biological activity. This study was designed to assess bioaccessibility alterations of water, ethanol, and monopropylene glycol extracts of Turkish propolis by in vitro gastrointestinal digestion.The total contentof polyphenols was investigated by Folin-Ciocalteu colorimetric method. Antioxidant activities of extracts was estimated by ferric reducing antioxidant power (FRAP) assays. Significant decreases were founding the total phenolic andantioxidant capacities in the digested fractions when compared to the undigested extracts. Approximately 87 and 91% losses were determined in the total phenolic content andantioxidant activity of propolis extracts after in vitro post gastric digestion, respectively. For extracting bioactive compounds of propolis samples in intestinal digestion stage including dissolved polyphenolic compounds in the absorbed fraction (IN), the most favorable solvent was determined as water (with 1.95±0.08 GAE/g and 6.28±0.55 µmol of Trolox /g propolis).

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Drinking yogurt (ayran) is one of the valuable traditional Anatolian dairy products. Ayran is prepared traditionally through adding water and salt to yogurt or manufactured industrially by fermentation of yogurt culture added diluted milk. Nowadays, interest and consumption of traditional different fermented dairy products have spread rapidly around the world. Although cucumber-yogurt (cacik), soda ayran, fruitful ayran have a commercial face, there is still locally consumed drinking yogurt ayran types. One of the locally consumed ayran types is herby-hot ayran from Puturge-Malatya. In the preparation of herby-hot ayran, the flavoring herbs/spices are added to the ayran in earthenware pots then buried under the soil and left to ferment spontaneously for at least 15 days. The objectives of this study were to determine physicochemical, microbiological, and sensory properties of traditional purslane and/or Cayenne pepper added drinking yogurt from Puturge-Malatya, Turkey. The analysis results were found total dry matter 5.80-7.03 %, pH 3.77-4.30, titratable acidity 0.61-1.17 % lactic acid, serum separation 11.17-21.5 mL (50 mL)-1. Levels of lactic acid bacteria (LAB) ranged from 7.00 to 8.04 log cfu mL-1 and the mold and yeast (MY) levels varied from 5.25 to 6.98 log cfu mL-1 for studied samples. Properties of traditional herby-hot ayran are found different from plain ayran. The results demonstrated that this product may have the potential for consumer preference. To reveal the changes occurring in product characteristics during the fermentation period would be thus of interest.

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ÖZET: Ġnsan beslenmesinde yeri gün geçtikçe artan besinlerden biri de mantarlardır. Gerek yenebilen yabani mantarların gerekse de kültür mantarlarının kurutulmuĢ halde ve hatta turĢu formunda tüketildiği bilinmektedir. Mantar turĢuları, mantar tüketiminin bol olduğu illerde yapılıp, pazarlarda satılmakla birlikte piyasada henüz tam olarak yer edinememiĢtir. Ürünlerin piyasaya girmeden önce tüketicilerin isteklerini karĢılamaya yönelik olması önemlidir. Bu çalıĢmada iki yabani mantar (Hydnum repandum L., Lactarius ssp. Pers.) ve bir kültür mantarı (Agaricus bisporus (J.E. Lange) Imbach) turĢusunun duyusal analizleri yapılmıĢtır. Yapılan duyusal analiz ile tüketici tercihleri belirlenmeye çalıĢılmıĢtır. Duyusal analizlerde görünüm ve sertlik karakteristiklerinde en yüksek puanı kültür mantarı turĢusu almıĢtır. Koku ve lezzet karakteristiklerinde en yüksek puanı sığırdili (H. repandum) ve kanlıca mantarı (Lactarius ssp.) turĢuları almıĢtır. Genel beğenide ise en yüksek puanı kanlıca mantarı turĢusu almıĢ ve bunu sırasıyla sığırdili mantarı turĢusu ve Ģapkalı mantar (A. bisporus) turĢusu izlemiĢtir.