Erratum: Yoghurt production using pinecone and investigation of the effect of the produced yogurt on ECV304 cell line

Year 2022, Volume: 5 Issue: 3, 29 - 41, 15.12.2022

Sila Arslan , Dilan Akagündüz , Rumeysa Cebecioglu Aykut Kul , Tunç Çatal

The original article was published on April 15, 2022. https://dergipark.org.tr/en/pub/ijlsb/issue/65619/962106

Erratum Note

Dergimizin 2022 yılı 5. Cilt 1 sayısında 29-41 sayfa aralığında yayımlanan “‘Yoghurt production using pinecone and investigation of the effect of the produced yogurt on ECV304 cell line” başlıklı makalede, kaynakçada eksiklikler sehven unutulmuştur.. Makale düzeltilmiştir.

Abstract

OBJECTIVE: The goal of this study was to ferment yoghurt from milk using lactic acid bacteria found in pinecones and to examine the cell viability and lipid peroxidation levels of the fermented yoghurt on Vascular Endothelial Cell Line ECV304.
METHODS: ECV304 was cultured in vitro. To determine cell viability, various concentration of yogurt extract fermented with pinecone were given to cultured cells using the MTT Assay. At the same doses as the MTT Assay, the Lipid Peroxidation (LPO) Assay was employed to evaluate the malondialdehyde (MDA) levels of cells. Acridine orange/Ethidium Bromide staining technique was applied to detect apoptosis. Gas Chromatography-Mass Spectrometry was used to identify the volatiles in yoghurt fermented with pinecone. RESULTS: All dosages of pinecone fermented yogurt enhanced cell viability of the human healthy vascular endothelial cell line ECV304 and decreased MDA levels, as validated by fluorescence microscopy pictures. The primary essential oils identified in yogurt fermented with pinecone were hexadecanoic acid, eicosanoic acid, stearic acid, and 2-palmitoylglycerol. CONCLUSIONS: In this work, the effects of yogurt fermented with pinecones on human healthy cell lines were examined for the first time. The study discovered that this yoghurt promotes the proliferation of healthy human cells while decreasing oxidative stress in these cells.

Keywords

lactic acid bacteria, Lactobacillus delbrueckii subsp. Bulgaricus, pinecone, Streptococcus thermophilus, yoghurt

Supporting Institution

TUBITAK

Project Number

1919B011901965

Thanks

This work is funded by The Scientific and Technological Research Council of Turkey

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