Wydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Sci Pol Technol Aliment1644-0730912010January-MarchComparison of slaughter value and muscle properties of selected cattle breeds in Poland - Review72210.17306/J.AFS.1ENAgnieszkaIwanowskaPoznań University of Life SciencesEdwardPospiechPoznań University of Life SciencesJournal ArticleThe aim of the paper was the comparison of slaughter value and muscle properties of dual-purpose cattle most common in Poland with that of beef type, from which high quality culinary meat is obtained. Four breeds were compared: two of them were dual-purpose type i.e. Holstein-Fresian of Black and White variety and Polish Red and the other two – of beef type i.e. Limousine and Hereford. There are discussed factors influencing cattle slaughter value and muscle properties, i.e. the impact of the utility type, gender, age, feeding systems, as well as maturation rate of animals. The slaughter value was presented using the dressing percentage and the content of main components in the carcass i.e. the muscle tissue, fat and bones. The tissue composition of analysed cattle breeds and the share of main cuts in their carcasses were presented. Higher daily gains of beef type or dual-purpose breeds are connected with a higher number of muscle fibers (hyperplasia) and also with a bigger size of their diameter (hypertrophy). These phenomena are accompanied by increased lightness of meat colour what is the result of changes in the muscle fibers metabolism and the proportion of myosin heavy chains (MHC) of the I, IIa and IIx type. Observed differences in the slaughter value existed not only between breeds, but also inside them indicating the need for further improvement of animal selection and deeper analysis of factors influencing it. It was stated that the amount of culinary meat obtained from carcasses may be increased not only through the selection of corresponding genotypes, but also through the modification of the system of carcass cutting. The performed analysis of the slaughter value emphasizes special significance of the domestic Polish Red cattle also as a breed for production of good quality meat similar to beef cattle breeds.Wydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Sci Pol Technol Aliment1644-0730912010January-MarchSolid phase microextraction for profiling volatile compounds in liquered white wines233210.17306/J.AFS.2ENHenryk H.JeleńPoznań University of Life SciencesAnnaSzczurekPoznań University of Life SciencesJournal ArticleBackground. Profile of volatile compounds is a distinct feature of wine, which is dependent on the type of wine, grapes, fermentation and ageing processes. Profiling volatile compounds in wine using fast method provides information on major groups of compounds and can be used for classification/differentiation purposes. Solid phase microextraction (SPME) was used for the profiling of volatile compounds in liquered white wines in this study.
Material and methods. Different fibers were tested for this purpose: PDMS, Carboxene/ PDMS, Carboxene/DVB/PDMS, Polyacrylate, Divinylbenzene/PDMS. Different times were compared to optimize extraction process. Profile and amount of volatile compounds extracted by SPME fiber was compared for eight liquered white wines.
Results. Carboxene/DVB/PDMS showed the highest efficiency in extracting higher alcohols, esters, carbonyls and terpenes. Of tested extraction times ranging from 5 to 30 min. 20 minutes was chosen providing sufficient peak responses. Using SPME total amount of volatile compounds in eight liquered wines was compared – Riversaltes, Offley Porto and Jutrzenka having the highest amount of adsorbed volatiles. Profiles of volatiles of analysed wines revealed that dominating compounds in 6 wines were esters, followed by higher alcohols, two analysed Muscat wines had high terpene contents compared to remaining wines.
Conclusion. SPME can be used for relatively fast profiling of wine volatiles, that can be used for wines classification.
Wydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Sci Pol Technol Aliment1644-0730912010January-MarchEnological profile of Saccharomyces cerevisiae yeast isolated from fermenting plum mashes334410.17306/J.AFS.3ENPawełSatoraUniversity of Agriculture in KrakowTadeuszTuszyńskiUniversity of Agriculture in KrakowEwelinaTomczykUniversity of Agriculture in KrakowJournal ArticleBackground. Śliwowica Łącka is a strong plum brandy (slivovitz) that is produced ina submontane region of Poland by means of spontaneous fermentation of Węgierka plums. The aim of this study was to evaluate enological profile of S. cerevisiae indigenous strains isolated from spontaneous plum mash fermentation.
Material and methods. Fourteen strains obtained from three different stages of fermentation (initial, central and final) and characterised by different killer profile were chosen for the analysis. Fermentation assays were performed on the basal synthetic medium with 10% glucose. The fermentation kinetics, basic enological parameters by OIV methods and selected volatile compounds concentration by GC-SPME were analysed.
Results. Analysed strains exhibited different fermentation kinetics, as well as produced diversified amounts of studied volatile compounds. The highest ethanol synthesis (over 40 g·dm-3) and fermentation efficiency (over 80%) was found in samples fermented with strains isolated from final stage of fermentation. Cultures from an initial stage were distinguished by higher production of acetaldehyde and acetic acid, and lower of isobutanol, ethanol and ethyl acetate, those originated from central stage showed increased synthesis of ethyl acetate and acetoine, whereas the strains isolated during final stage of fermentation formed more acetaldehyde, acetic acid and fusel alcohols and less esters. Strains that were present throughout the spontaneous fermentation were synthesized average amounts of compounds mentioned above.
Conclusions. High diversity of enological profiles among isolated S. cerevisiae strains was determined. The composition of Sliwowica Łącka is strictly dependent on presence and amount of the individual profiles during spontaneous plums fermentation.Wydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Sci Pol Technol Aliment1644-0730912010January-MarchBiotransformation of ferulic acid by Lactobacillus acidophilus KI and selected Bifidobacterium strains455910.17306/J.AFS.4ENDominikSzwajgierUniversity of Life Sciences in LublinAnnaJakubczykUniversity of Life Sciences in LublinJournal ArticleBackground. Lactic acid bacteria (LAB) were pointed out to produce ferulic acid esterase. Except the release of phenolic acids from esterified forms, it was postulated that the biotransformations of these compounds can occur during the bacterial growth. In the presented work, the biotransformation of ferulic acid by Lactobacillus acidophilus K1 and three Bifidibacterium strains (B. animalis Bi30, B. catenulatum KD 14 and B. longum KN 29) was studied.
Material and methods. The microorganisms were grown in media containing methyl esters of phenolic acids as carbon sources. The feruloyl esterase activity as well as the contents of phenolic acids in supernatants were estimated using HPLC-DAD.
Results. The enzyme activity was evaluated using methyl ferulate exclusively, but p-coumaric acid and another chromatographic peak (probably caffeic acid, but its identity was not positively confirmed by the DAD analysis) were present in reaction mixtures containing the supernatants of Lactobacillus acidophilus K1 cultivars with methyl p-cou­marate or methyl syringate. Both peaks of p-coumaric acid and another phenolic compound were also present in the solutions containing the supernatants of B. catenulatum and B. longum grown in the presence of methyl vanillate and the supernatants of B. animalis Bi30 grown using methyl p-coumarate, methyl syringate or methyl vanillate.
Conclusions. The results suggest a distinct ability of the studied LAB strains to transform free ferulic acid yielding p-coumaric acid and probably caffeic acid although no mechanism involved in this transformation was proposed and closer characterised in the frames of this work.Wydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Sci Pol Technol Aliment1644-0730912010January-MarchEvaluation of the lipophilicity and stability of phenolic compounds in herbal extracts616910.17306/J.AFS.5ENMałgorzataMaterskaUniversity of Life Sciences in LublinJournal ArticleBackground. Phenolic compounds are secondary plant metabolites, which occur in different parts of cell, according to they lipophilicity. The objective of this study was to determine differences in the content and stability of those compounds in herbal extract fractions marked by increasing lipophilicity.
Material and methods. Eight herbal plants were analysed: basil, savory, lovage, lemon balm, peppermint, parsley, oregano and sage. Extracts were prepared from fresh plants harvested in late July, and they were separated into aqueous fractions and isolated with a 40% and 70% methanol solution on C18 silica gel. The total content of phenolics was determined using the Folin-Ciocalteu method directly after preparation and after three and six months of storage.
Results. The stability of fresh herb extracts varied subject to plant species. The lemon balm leaf extract was most abundant in phenolic compounds and showed the highest polyphenol concentrations throughout the storage period. The greatest drop in phenolic compound levels was observed in parsley extracts. Following the separation of raw extracts into three fractions, the highest phenolic compound concentrations were noted in fractions isolated with a 40% methanol solution. The most dynamic changes in polyphenol content were reported in the initial period of storage (three months) regardless of the fraction's lipophilicity. Compounds that were not degraded after this period were marked by high stability.
Conclusions. Phenolic compounds found in herbal plants are hydrophilic to lipophilic substances which are stable compounds regardless of their affinity for water.Wydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Sci Pol Technol Aliment1644-0730912010January-MarchRetrogradation of starches and maltodextrins of various origin718110.17306/J.AFS.6ENJoannaSobolewska-ZielińskaUniversity of Agriculture in KrakowTeresaFortunaUniversity of Agriculture in KrakowJournal ArticleBackground. The retrogradation which occurs during the processes food storage is an essential problem in food industry. In this study, the ability to retrogradate of native starches and maltodextrins of different botanical origin was analysed.
Material and methods. The materials were starches of various botanical origin, including commercial samples: potato, tapioca, wheat, corn, waxy corn starches, and laboratory isolated samples: triticale and rice starches. The above starches were used as material for laboratory production of maltodextrins of medium dextrose equivalents (DE in the range from 8.27 to 12.75). Starches were analysed for amylose content, while the ratio of non-branched/long-chain-branched to short-chain-branched fractions of maltodextrins was calculated from gel permeation chromatography data. The susceptibility to retrogradation of 2% starch pastes and 2% maltodextrin solutions was evaluated according to turbidimetric method of Jacobson.
Results. The greatest starch in turbidance of starch gels was observed within initial of the test. days. Initial retrogradation degree of cereal starches was higher than that of tuber and root starches. The waxy corn starch was the least prone to retrogradate. The increase in turbidance of maltodextrin solutions were minimal. Waxy corn maltodextrin was not susceptible to retrogradation. Among other samples, the lowest susceptibility to retrogradation after 14 days was found for rice maltodextrin, while the highest for wheat and triticale maltodextrin.
Conclusions. On the basis of this study, the retrogradation dependence on the kind of starches and the maltodextrins was established and the author stated that all the maltodextrins have a much less ability to retrogradation than the native starches.
Wydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Sci Pol Technol Aliment1644-0730912010January-MarchViability and cholesterol uptake by Streptococcus thermophilus cultures in artificial git fluids839410.17306/J.AFS.7ENMałgorzataZiarnoWarsaw University of Life Sciences – SGGWJournal ArticleBackground. Streptococcus thermophilus is traditionally used in association with Lb. delbrueckii subsp. bulgaricus as a starter culture for the production of yoghurt. Some researchers have indicated that S. thermophilus may provide additional health benefits, for example it may reduce cholesterol levels. The aim of this study was to in vitro evaluate the cholesterol uptake and the viability of S. thermophilus isolates in artificial GIT environments.
Material and methods. Twelve isolates of S. thermophilus were cultured in artificial gastric fluid (with pepsin added) and in artificial duodenal fluid (with the enzyme complex added), and in M17 broth containing cholesterol at an initial concentration of 600 µg/mL, as well as in M17 broth without cholesterol. Immediately after the adding of bacteria inoculums and at the end of experiment, the concentration of cholesterol and the number of bacteria were measured.
Results. S. thermophilus did not remove statistically significant amounts of cholesterol from artificial gastric fluid. The isolates showed the ability to uptake cholesterol from M17 broth and artificial duodenal fluid, and the degree of cholesterol uptake depended on the isolate. All isolates of S. thermophilus remove much more cholesterol from M17 broth than from artificial duodenal fluid. All S. thermophilus isolates had worse survival in artificial gastric or duodenal fluids than in M17 broth.
Conclusions. The ability of S. thermophilus cells to survive in artificial gastric fluid and artificial duodenal fluid varied according to the isolates.Wydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Sci Pol Technol Aliment1644-0730912010January-MarchEffect of diet and physical activity on physical and biochemical parameters of obese adolescents9510410.17306/J.AFS.8ENZbigniewKasprzakUniversity of Physical Education in PoznańŁucjaPilaczyńska-SzcześniakUniversity of Physical Education in PoznańJournal ArticleBackground. The main cause of the excessive deposition of fat is the destruction of the mechanisms controlling the expenditure of energy. Pathological increase of adipose tissue leads to disorders of the body, and lipid – carbohydrate parameters, promotes the development of vascular diseases and increases the risk of morbidity and mortality. The aim of the study is to demonstrate the impact of diet and physical activity changes in the parameters lipid-carbohydrate of adolescents.
Material and methods. The study included obese boys (n = 35), undergoing weight reduction. A low-energy diet and regular physical activity were applied. At the beginning and after four weeks were performed anthropometric measurements and indicators of the composition of venous blood was determined. In the venous blood was determined total cholesterol, HDL-cholesterol, triacylglycerols (TG), glucose and insulin. LDL-cholesterol was calculated.
Results. It was found that the applied treatment improved the lipid profile of blood. Only for triglyceride change was not statistically significant. Statistically significant was the reduction of the concentration of glucose.
Conclusions. Reduction of body mass resulted in positive changes in blood lipidogramme and reduction of waist hip ratio, which can reduce the risk of cardiovascular disease in the future. Reduction in serum insulin and glucose demonstrates improved carbohydrate metabolism and indicates a reduced risk for type II diabetes.Wydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Sci Pol Technol Aliment1644-0730912010January-MarchEvaluation of nutrition manner and nutritional status of pre-school children10511510.17306/J.AFS.9ENJoannaSadowskaWest Pomeranian University of Technology in SzczecinMagdalenaRadziszewskaWest Pomeranian University of Technology in SzczecinAgnieszkaKrzymuskaWest Pomeranian University of Technology in SzczecinJournal ArticleBackground. The aim of the study was to evaluate the nutritional status and nutrition manner of children attending preschools located in Szczecin.
Material and methods. The study was carried out in autumn 2008. The survey covered 105 children at the age 4-6 years. Information on home food intake was collected by parents, on the same days, the authors noted the kind and quantity of food eaten by the child in the preschool.
Results. The results revealed that the nutritional status of more than half of the children was appropriate; however, one out of five children exhibited overweight or obesity. The analysed menus revealed that most nutrients were oversupplied in relation to the requirements. The intake of total protein, animal proteins, copper, as well as vitamins A, B2, and B6, exceeded the recommended levels more than twice. Other B-group vitamins, vitamin C, phosphorus, magnesium, and sodium were supplied in a considerable surplus too. On the other hand, more than a half of the children received diets with insufficient amounts of calcium, potassium, iron and cholesterol.
Conclusions. The dietary shortcomings we found may have a negative impact on the physical and mental development of the children and may increase a risk of diseases in their future adult life.