The aim of this study was to determine the effects on some serum parameters of wheat and corn gluten diet, which is also a high protein source. A total of 24 male rats aged 20 days and divided into 3 groups, each containing 8 rats were used in the study. The majority of the protein content in the diet of soybean meal as a Control group; in the diet of wheat gluten as a Wheat group; in the diet of corn gluten as a Corn group were composed. At the end of the study, blood samples taken from all animals were analysed. In the study, serum glucose, TP, urea, creatinine and BUN levels were found to be significantly decreased in Corn group compared to Wheat group. Serum ALT levels were similar with the Control and Wheat groups, but it was found to be significantly decreased in the Corn group. Serum AST levels were significantly lower in the Corn group. Serum GGT levels were significantly lower in both Corn and Wheat groups compared to Control group. Serum Ca and P levels were similar with all groups, whereas Mg levels were significantly decreased in Wheat and Corn groups compared to the Control group. As a result, it can be said that corn gluten added to the diet has more positive effects than wheat gluten in terms of both liver enzyme activities (AST, ALT and GGT) and renal parameters (Urea and BUN).

In this study, the effect of using gamma irradiated barley and wheat 0, 10 and 100 kiloGray (kGy) and enzyme supplementation on the egg product criterions and external and internal egg quality was examined. In this experiment, 36 weeks old, 324 Brown Nick laying hens were used for ten week. The study was a randomized complete block design with 9 dietary treatments within 6 blocks of 54 pens each 6 birds per pen. Although egg weight was not significantly affected by gamma irradiation; enzyme supplementation of barley based diet significantly increased egg weight compared to barley control group. As egg mass production was considered, enzyme and 100 kGy gamma irradiation significantly improved the egg mass production compared to barley control. The feed conversion ratio was significantly improved by using gamma irradiated barley and enzyme in barley based diets (P

Analysing the factors driving the population size and activities of soil microorganisms is important for understanding the soil ecosystem’s structure and functioning. For this purpose, the soil enzymes are used as an indicator of soil microbial activity and soil fertility. Although there are many studies on the distribution and activities of various soil enzymes in soils under monoculture or crop alternation conditions, there are only few studies examining the ecological relationship in natural ecosystems, especially by using enzymes. In this study, it was aimed to determine the effect of different land uses on the catalase enzyme activity in soil. For this purpose, the catalase enzyme activities in soil samples taken from 0-5cm and 5-10cm depths in agricultural, forest, and pasture lands in north and south exposures were determined and the effects of different land use, exposure, and soil depth conditions on the enzyme activities were investigated. At the end of the study, it was determined that the catalase enzyme activity significantly differed by the land use and the highest level of catalase enzyme activity in both south and north exposures and at both depth levels was found in forest soils, whereas the lowest level of activity was found in agricultural lands in north exposure and pasture soils in south exposure.

The effects of temperature and pressure processing on myrosinase extracted from fresh broccoli and brown mustard seed was studied. Brown mustard seeds had higher myrosinase activity (2.75 un/mL) than fresh broccoli (0.58 un/mL). The extent of enzyme inactivation increased with pressure (200-800 MPa) and temperature (30-80°C) for both brown mustard seeds and fresh broccoli myrosinase. However, at combinations of lower pressures (200-400 MPa) and temperatures (30-80°C), there was less myrosinase inactivation. When processing at a pressure of 300 MPa with a temperature of 70°C for 10 minutes, there was 65% myrosinase activity for brown mustard while at 300 MPa and 60°C, activity retention in fresh broccoli was 30%. Whereas, the corresponding activity retentions when applying only heat (70°C for 10 minutes) was 35% for brown mustard myrosinase, while there was no measurable myrosinase activity for fresh broccoli (60°C, 10 minutes). Thus, application of moderate pressures (200-400 MPa) on brown mustard and fresh broccoli can potentially be used to retain myrosinase activity needed for subsequent glucosinolate hydrolysis.