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Sercan Karav

Sercan Karav PicGraduate Student Researcher

 

One Shields Ave

Food Science Graduate Group

Rm 3127 Robert Mondavi Institute North Building

University of California, Davis

Davis, CA 95616

 

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BIO/RESEARCH

I am a sponsored (Turkish Ministry of Education) PhD student in Food Science at UC Davis. My research is focused on the prebiotic activity of conjugated glycans released from glycoproteins by bacterial enzymes. These enzymes enable intestinal bifidobacteria to convert glycoproteins into potential prebiotics.  In addition to the analysis of these glycan structures and their consumption, I am also interested in the kinetics of the endoglycanase enzymes that we discover in our lab. My work focuses on optimization of endoglycanases to facilitate glycan release.

sercan maldi

Figure - glycans released from raw milk

 

 

EDUCATION

• Ph.D candidate in Food Science, Designated Emphasis in Biotechnology. (2010-present)

• M,Sc. Food Engineering. Ankara University, Turkey (2009)

• B.Sc. Food Engineering. Ankara University, Turkey (2007)

 

FELLOWSHIPS AND HONORS

  • September 2007-August 2009, TUBITAK (Scientific and Technological Council of Turkey) Fellowship for Graduate Students
  • June 2009-June 2014, Ministry of Education of Turkey, PhD Fellowship

 

PUBLICATIONS

  • Karav, S., J. M. L. N. de Moura Bell, A. Le Parc, Y. Liu, D. A. Mills, D. E. Block and D. Barile. 2015.  Characterizing the release of bioactive N-glycans from dairy products by a novel endo-β-N-acetylglucosaminidase. Biotechnology Progress (In Press).
  • Le Parc, A., S. Karav, J. M. L. N. de Moura Bell, A. Le Parc, Y. Liu, D. A. Mills, D. E. Block and D. Barile. 2015. A novel endo-β-N-acetylglucosaminidase releases specific N-glycans depending on different reaction conditions. Biotechnology Progress (In Press).
  • Karav, S., A. Le Parc-Le Bouedec, J. M. L. N. de Moura Bell, C. Rouquié, D. A. Mills, D. Barile and D. E. Block. 2015. Kinetic characterization of a novel endo-beta-N-acetylglucosaminidase on concentrated bovine colostrum whey to release bioactive glycans. Enzyme and Microbial Technology 77:46–53.
  • Eksi, A.; Karav, S. 2011. Sorbitol/xylitol level in fruit juices obtained from different fruit species and its importance in terms of authenticity control. Fruit Processing, 21(3), 94-97.
  • Karav, S., Eksi, A. 2012. Antioxidant capacity and total phenolic contents peach and apricot cultivars harvested from different regions in Turkey. International Journal of Food and Nutrition Science. 1(4), 13-17.
  • Turkmen, I., Karav, S., Eksi, A. 2014. Variability of sorbitol content in pomegranate (Punica granatum) juice as affected by processing conditions. International Journal of Food and Nutrition Science. 3(1) 4-7.

MEETING PRESENTATIONS

  • Karav, Sercan, Aziz Eksi. D-sorbitol level in different fruit juices and its importance as a criterion to detect adulteration Ankara, Turkey Institute of Food Technologists Annual Meeting (IFT), (2010), Chicago,IL.
  • Karav, Sercan, Aziz Eksi. Antioxidant Capacity and Total Phenolic Contents of Peach and Apricot Cultivars Harvested from Different Regions of Turkey Institute of Food Technologists Annual Meeting (IFT), (2012), Las Vegas, NV.
  • Karav, Sercan, Aziz Eksi. Total Phenolic Content and Antioxidant Capacity of Various Apple Cultivars. Institute of Food Technologists Annual Meeting (IFT), (2012), Las Vegas, NV.
  • Karav, Sercan, Aziz Eksi, Evrim Burcu Uncu. Investigating the Correlation Between Antioxidant Capacity and Total Phenolic Content for Various Pomegranate Cultivars, Institute of Food Technologists Annual Meeting (IFT), (2012), Las Vegas, NV.
  • Turkmen, Ilkay, Sercan Karav, Aziz Eksi. Variability of Sorbitol Content in Pomegranate (Punica granatum) Juice Depending on Processing Conditions, Institute of Food Technologists Annual Meeting (IFT), (2012), Las Vegas, NV.

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