Wydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Sci Pol Technol Aliment1644-07301042011October-DecemberEffect of Enterocin 4231 in Slovak fermented salami Púchov after its experimental inoculation with Listeria innocua Li142343110.17306/J.AFS.1ENAndreaLaukováSlovak Academy of Sciences in Košice, SlovakiaPeterTurekUniversity of Veterinary Medicine and Pharmacy in Košice, SlovakiaJournal Article Background. Enteroccocci occur and may compete well in fermented sausages and Enterococcus faecium represents that species of the lactic acid bacteria which can be found in the fermented sausages. The representatives of this species can produce bacteriocins with predominant anti-listerial effect. Therefore, the effect of enterocin (Ent) 4231 produced by Enterococcus faecium CCM 4231 strain with probiotic properties was tested
in a dry fermented salami Púchov (Slovak product) experimentally inoculated with L. innocua Li1 strain (107 cfu/ml).
Material and methods. The bulk salami mixture was prepared in the pilot plant and
2.5 kg for each of three trials were transferred to the laboratory for the experiments. Three independent trials were conducted, each comprising then five salami samples (0.500 g). Trial A (reference control) involved only untreated salami mixture. Trial B represented salami mixture inoculated with Listeria innocua Li1 (107 cfu/ml). For trial C, Ent 4231 possessing activity 6400 AU/ml was added into the salami mixture inoculated with L. innocua Li1 (Li/Ent). The mixtures were stuffed into collagen casings and the flat shape salamis were transferred back to the pilot plant and treated according to conditions typical for this product and stored for 4 weeks.
Results. The initial number of L. innocua Li1 in the inoculated salami mixture was 104 cfu/ml.After Ent 4231 addition, the count of Listeria detected in the salami samples inoculated with Li1 and treated with Ent 4231 was 3.64 ±0.14 cfu/ml; difference 0.40 logarithmic cycles was noted between Li samples and Li/Ent samples. On day 2, the difference 1.86 log cycles was noted between Li1 and Li/Ent samples. Although, in weeks 3 and 4, slight increase in Li1 cells was determined in Li salamis, the difference in the detection of Li1 cells in Li salamis and Li/Ent samples was even higher than that immedially after Ent addition (difference 2.30; 2.48 log cycles). Bacteriocin activity itself was not recovered from Li/Ent salamis. The pH of the all salamis was almost at the same level. Water activity and water content were not influenced.
Conclusion. Addition of Ent 4231 during processing of salami Púchov experimentally inoculated with L. innocua Li1 has lead to decrease of Li1 cell growth, although the bacteriocin activity of Ent itself was not possible to detect in salami samples. The pH value, water activity, as well as sensory character of the final products were not negatively influenced.
Wydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Sci Pol Technol Aliment1644-07301042011October-DecemberThe content of protein and of amino acids in Jerusalem artichoke tubers (Helianthus tuberosus L.) of red variety Rote Zonenkugel43344110.17306/J.AFS.2ENEwaCieślikUniversity of Agriculture in KrakowAgnieszkaGębusiaUniversity of Agriculture in KrakowAdamFlorkiewiczUniversity of Agriculture in KrakowBarbaraMickowskaUniversity of Agriculture in KrakowJournal Article
Introduction. Jerusalem artichoke (Helianthus tuberosus L.) is grown primarily for its edible tubers, which were first cultivated by native Americans before the arrival of
the Europeans. Unlike most tubers, but in common with other members of the Asteraceae, the tubers store fructans instead of starch. Fructans are non-digestible carbohydrates considered functional food ingredients because they affect body processes in ways that result in better health and in many diseases prevention. However, the Jerusalem artichoke deserves attention not only because of the content of fructans, recent studies also indicate
a high protein content, including essential amino acids.
Material and methods. The aim of the work was to establish the content of protein and amino acids in Jerusalem artichoke tubers (Helianthus tuberosus L.) of red variety – Rote Zonenkugel. The content of protein was estimated by Dumas method. The amino acids composition was analysed with ion-change chromatography with postcolumn derivatisation and detection of ninhydryn reaction with automatic amino acids analyser.
Results. The assessed liophylisate was characterised by high protein content (6.36%)
in comparison to chicory (which is the main industrial source of fructans) and to commonly consumed potatoes. There was shown a few times higher content of essential amino acids (also of methionine) in comparison to chicory and potato. The examined essential amino acids were present in very advantagenous proportions.
Conclusions. In Jerusalem artichoke tubers of Rote Zonenkugel variety of the high content of protein was established in comparison to other plant sources. The high content was found of amino acids with special stress on essential amino acids (esp. sulphur ones).
Wydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Sci Pol Technol Aliment1644-07301042011October-DecemberAntioxidant activity of apples - an impact of maturity stage and fruit part44345410.17306/J.AFS.3ENAleksandraDuda-ChodakUniversity of Agriculture in KrakowTomaszTarkoUniversity of Agriculture in KrakowTadeuszTuszyńskiUniversity of Agriculture in KrakowJournal Article
Background. Recently, many studies have been oriented towards improving methods and efficiency of antioxidants recovery from different fruit and their wastes.The aim of the study was to evaluate antioxidant potential of apple seeds and peel, which constitute the fruit industry wastes, and compare it to apple flesh. Antioxidant activity of apples at different maturity and storage stage were analysed too.
Material and methods. The Idared and the Šampion cultivars of apples were used in the study. Antioxidant activity was estimated using ABTS and DPPH assays, and polyphenols profile was determined by HPLC method.
Results. Seeds of analysed apple cultivars were characterised by a significantly higher antioxidant capacity and by higher concentrations of polyphenols analysed when compared to their peel and flesh. There were present two predominant compounds: phloridzin in seeds (84% and 72%) and quercetin glycosides in peels (54% and 38%, Idared and Šampion cultivars, respectively). No quercetin glycosides in seeds were found. The capacity to scavenge an ABTS radical, but not DPPH, decreased during ripening of apples, while cold storage resulted in enhanced antioxidant potential.
Conclusion. It can be concluded that unripe apples together with apple seeds and peel (fruit industry wastes) constitute a valuable source of polyphenols.
Wydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Sci Pol Technol Aliment1644-07301042011October-DecemberThe influence of selected prebiotics on the growth of lactic acid bacteria for bio-yoghurt production45546610.17306/J.AFS.4ENWaldemarGustawUniversity of Life Sciences in LublinMonikaKordowska-WiaterUniversity of Life Sciences in LublinJustynaKoziołUniversity of Life Sciences in LublinJournal Article
Background. Prebiotics are a category of nutritional com­pounds grouped together, not necessarily by structural similarities, but by ability to promote the growth of spe­cific beneficial (probiotic) gut bacteria. Fructooligosaccharides (FOS) and inulin are among the most famous prebiotic compounds. In order to improve viability of probiotic bacteria during storage, fermented food should be supplemented with prebiotics.
Material and methods. Yoghurts were produced from skimmed milk powder and prebiotics (FOS, inulin or resistant starch), which were added at concentrations of 1%, 2% and 3%. Yoghurts were stored in +4°C for three weeks. Every week each kind of fermented drink was examined in order to check the growth of lactic acid bacteria. Apparent viscosity and texture of bio-yoghurt were determinated during refrigerated storage.
Results. The FOS and inulin addition to yoghurt caused an increase in the numbers of all bacteria in comparison to control yoghurt obtained without addition of prebiotics. The viable counts of Str. thermophilus, Lb. acidophilus and Bifidobacterium sp. when 1% of FOS was added to yoghurt were about 9 log cfu/g, 7.8 log cfu/g and 7.7 log cfu/g, respectively. In the presence of 1% of inulin, streptococci and bifidobacteria reached the growth at the level 8.8 log cfu/g and 7.5 respectively. Hardness and adhesiveness of yoghurt obtained with addition resistant starch increased systematically during 21 days of refrigerated storage.
Conclusions. The numbers of lactic acid bacteria in obtained bio-yoghurts were sufficient in 97% of samples (106-109 cfu/g) according to FAO/WHO protocols. Generally, viability of bacteria was sufficient for 14 days and then their numbers decreased but usually not below 106 cfu/g. Prebiotics as FOS and inulin added to bio-yoghurt exhibited stimulatory effect on growth Lb. acidophilus and Bifidobacterium sp. Addition of prebiotics caused
an increase in apparent viscosity and hardness (in case of FOS) and decrease in syneresis of obtained bio-yoghurts.
Wydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Sci Pol Technol Aliment1644-07301042011October-DecemberReduction of water consumption in bioethanol production from triticale by recycling the stillage liquid phase46747410.17306/J.AFS.5ENMałgorzataGumiennaPoznań University of Life SciencesMałgorzataLasikPoznań University of Life SciencesKatarzynaSzambelanPoznań University of Life SciencesZbigniewCzarneckiPoznań University of Life SciencesJournal Article
Background. The distillery stillage is a major and arduous byproduct generated during ethanol production in distilleries. The aim of this study was to evaluate the possibility of the stillage recirculation in the mashing process of triticale for non-byproducts production and reducing the fresh water consumption. The number of recirculation cycles which can be applied without disturbances in the ethanol fermentation process was investigated.
Material and methods. Winter triticale BOGO and “Ethanol Red” Saccharomyces cerevisiae yeast were used in the experiments. The method of non-pressure cooking was used for gelatinizingthe triticale, commercial α-amylase SPEZYME ETHYL and glucoamylase FERMENZYME L-400 were applied for starch liquefaction and saccharification.
The process was conducted at 30°C for 72 h, next after distillation the stillage was centrifuged and the liquid fraction was used instead of 75% of process water.
Results. Ethanol yield from triticale fermentations during 40 cycles ranged between 82% and 95% of theoretical yield preserving yeast vitality and quantity on the same level.
The obtained distillates were characterized with enhanced volatile compounds (fusel oil, esters, aldehydes, methanol) as well as protein and potassium concentrations.
Conclusions. The liquid part of stillage was proved that can be reused instead of water
in bioethanol production from triticale, without disturbing the fermentation process. This investigated solution of distillery byproducts utilization (liquid phase of stillage) constitutes the way which could significantly decrease the bioethanol production costs by reducing the water consumption, as well as wastewater production.
Wydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Sci Pol Technol Aliment1644-07301042011October-DecemberEvaluation of the effect of pretreatment and preservation on macro- and microelements retention in flageolet (Phaseolus vulgaris L.) bean seeds47548510.17306/J.AFS.6ENJacekSłupskiUniversity of Agriculture in KrakowJournal Article
Background. Legume seeds, including beans, are a good source of mineral constituents. The level of these compounds depends among other factors, on the species, cultivar and the methods of processing applied. However, there are no studies in the literature which deal with the content of mineral constituents in physiologically immature bean seeds.
Material and methods. The aim of this study was to evaluate the retention of ash and 13 mineral constituents in immature seeds of three bean cultivars. The investigation included raw, blanched and cooked seeds and three products prepared for consumption after
12-month storage: a frozen product obtained using the traditional method (blanching-freezing-frozen storage-cooking); a frozen product obtained using the modified method (cooking-freezing-frozen storage-defrosting and heating in a microwave oven); and a sterilized canned product.
Results. The application of technological processes; the storage of frozen and sterilized products; and the preparation of frozen products for consumption had an effect on minerals content in finished products. The frozen product obtained using the modified method retained greater amounts of the investigated elements (apart from calcium, lead and cadmium) than the traditional frozen product. Canned bean seeds retained less ash, phosphorus, potassium, calcium, magnesium, sodium and iron than the products of the two ways of freezing, while the retention of the remaining constituents depended on the cultivar.
Conclusions. Modified method of freezing of immature bean seeds resulted in greater retention of the investigated components in products prepared for consumption than the traditional method of freezing or canning.
Wydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Sci Pol Technol Aliment1644-07301042011October-DecemberEvaluation of the mineral composition of breadstuff and frequency its consumption48749510.17306/J.AFS.7ENAnnaWiniarska-MieczanUniversity of Life Sciences in LublinMałgorzataKwiecieńUniversity of Life Sciences in LublinJournal Article
Background. The aim of the study was to assess some selected minerals (Ca, Mg, Na, K, P, Fe, Zn, Cu, Mn) in different types of breadstuff. Moreover, the frequency of breadstuff consumption was determined in a selected group of students at one of Lublin universities.
Material and methods. The material for the study was breadstuff available on the consumer market, produced from wheat and rye flour, of varied degree of grinding. In the samples the content of dry matter, crude ash and minerals (Ca, Mg, Na, K, P, Mn, Cu, Fe and Zn) was determined. A questionnaire investigation was performed in a group of 100 university students in Lublin. The questionnaire included questions which were helpful in determining the frequency of the consumed breadstuff.
Results. The content of mineral elements in breadstuff depended on its recipe’s composition and their higher share was noted in rye and mixed-flour bread. Whole wheat bread was richer in minerals in comparison with white bread. Assuming that a statistical Pole consumes daily 166 g of bread, it may be calculated that the men consumes daily with bread 512 mg of P (73% of RDA) and 0.7 mg of Cu (ca. 78% of RDA), ca. 20 mg of Ca (1.6-2.0% of AI), 93 mg of Mg (ca. 22-30% of RDA), 602 mg of Na (40-50% of AI),
183 mg of K (3.9% of AI), 4.5 mg of Fe (25-45% of RDA) and 3 mg of Zn (29-40%
of RDA).
Conclusion. Bread is an important source of minerals, especially phosphorus and copper. Among students an excessive consumption of white bread should be noted contrasting with a low intake of whole wheat or whole meal bread.
Wydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Sci Pol Technol Aliment1644-07301042011October-DecemberEffect of diet composition and mixture of selected food additives on the erythrocytic system and iron metabolism in peripheral blood of male rats49750610.17306/J.AFS.8ENJoannaSadowskaWest Pomeranian University of Technology in SzczecinMagdalenaKuchlewskaWest Pomeranian University of Technology in SzczecinJournal Article
Background. Metabolic processes of food additives which are “exogenous xenobiotics” are catalysed, primarily, by enzymes located in microsomes of hepatocytes affiliated
to P-450 cytochrome superfamily, containing iron. The aim of the study was to investigate the effect of diet composition and selected food additives on the erythrocyte system and iron metabolism in peripheral blood of male rats.
Material and methods. The experiment was carried out on 30 male rats sorted into three equinumerous groups. For drinking animals received pure, settled tap water, animals from group III were receiving additionally an aqueous solution of sodium (nitrate), potassium nitrite, benzoic acid, sorbic acid and monosodium glutamate.
Results. Ascertained a significant effect of changes in diet composition on the increase
in hematocrit marker value and the count of red blood cells in blood of animals examined. Used food additives diminished hemoglobin concentration, hematocrit value and red blood cell count, diminishing also iron concentration in serum, the total iron binding capacity and transferrin saturation with iron.
Conclusions. Analysis of the results allowed ascertain adverse changes in values of the erythrocytic system markers, occurring under the influence of the applied mixture of food additives. Used food additives change the iron metabolism, most likely from the necessity of applied xenobiotics biotransformation by heme-containing monoxygenases of P-450 cytochrome.
Wydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Sci Pol Technol Aliment1644-07301042011October-DecemberThe influence of selected hypotensive drugs on the bioavailability of minerals from buckwheat groats in vitro enzymatic digestion50751210.17306/J.AFS.9ENJoannaSuliburskaPoznań University of Life SciencesPawełBogdańskiUniversity of Medical Science in PoznańBarbaraChiniewiczPoznań University of Life SciencesJournal Article
Background. The mineral status in hypertensive patients may be affected by hypotensive drugs. The aim of this study was to estimate the influence of hypotensive drugs (angiotensine converting enzyme inhibitors (ACE-I), b-blockers, Ca-antagonists, diuretics) on the potential bioavailability of magnesium, iron, zinc and copper from buckwheat groats in vitro enzymatic digestion.
Material and methods. The degree of release of magnesium, iron, zinc and copper from buckwheat groats was determined with and without (the control sample) an addition of hypotensive drugs. Four antihypertensive drugs in one dose (one tablet per sample) were analysed: metocard (a β-blocker), cardilopin (a Ca-antagonist), apo-perindox (ACE-I) and indapen (a diuretic). The samples were subjected to enzymatic digestion under in vitro conditions. The content of minerals in buckwheat groats before and after enzymatic digestion was determined by flame atomic absorption spectrometry (AAS).
Results. It was found that cardilopin (amlodipine) and indapen (indapamide) significantly increased the release of zinc from groats. The degree of release of magnesium was higher and the release of iron was lower in samples with apo-perindox (perindopril) than in the control group. The release of copper was significantly decreased by indapen (indapamid).
Conclusions. Amlodipine, perindopril and indapamide affected the release of magnesium, iron, zinc and copper from buckwheat groats in vitro enzymatic digestion.