eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2011-09-30 10 3 275 285 article BartĹ‚omiej Dziuba 1 University of Warmia and Mazury in Olsztyn   Background. FTIR spectroscopy is becoming an important tool in the differentiation and identification of bacteria. In the present study, lactic acid bacteria of the genus Leuconostoc were differentiated and identified with the use of Fourier transform infrared spectroscopy (FTIR) and artificial neural networks (ANNs). The aim of the study was to expand the existing library of FTIR spectra of lactic acid and propionic acid bacteria, and to develop multilayer artificial neural networks as part of the same structure. Material and methods. The material for this study were 10 reference strains of the genus Leuconostoc, and 24 strains isolated from food products. The isolated pure cultures were identified with species specific pairs of primers by PCR technique, as a reference method. Bacterial strain samples were subjected to spectroscopic measurements by the transmission method at a wavelength of 4000 cm-1 to 500 cm-1 using a FTIR spectrophotometer. Digitized spectral data were submitted to neural networks training, until an error of less than 0.05 was obtained and than used for identification of isolates. Results. The utility of neural networks has been determined based on the identification of 10 reference strains and 24 bacterial strains of the genus Leuconostoc isolated from food products. The isolated strains have been identified by PCR-based method using species-specific primers. The use of artificial neural networks in FTIR spectral analyses as the most advanced chemometric method supported the correct identification of 83-92% bacteria of the genus Leuconostoc at the species level. Conclusions. The discussed method may be deployed in analytical laboratories for identifying lactic acid bacteria at the genus, species and subspecies level, for monitoring the purity of cultures in strain collections and for fast screening of selected bacterial groups. FTIR delivers a variety of advantages, including simple technology, low cost, high specificity and a wide range of industrial applications.   https://www.food.actapol.net/volume10/issue3/1_3_2011.pdf bacteria of the genus Leuconostoc FTIR spectra PCR artificial neural networks eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2011-09-30 10 3 287 302 article Dominik Szwajgier 1 Anna Jakubczyk 1 University of Life Sciences in Lublin   Background. Ferulic acid esterases (FAE, EC 3.1.1.73), also known as feruloyl esterases, cinnamic acid esterases or cinnamoyl esterases, belong to a common group of hydrolases distributed in the plant kingdom. Especially the fungal enzymes were very well characterised in the past whereas the enzyme was rarely found in the lactic acid bacteria (LAB) strains. It is well known that strong antioxidants free phenolic acids can be released from the dietary fiber by the action of intestinal microflora composed among others also of Lactobacillus strains. The aim of this study was to examine four Lactobacillus strains (L. acidophilus K1, L. rhamnosus E/N, PEN, OXY)for the ability to produce extracellular FAE on different synthetic and natural carbon sources. Material and methods. The LAB strains were grown in the minimal growth media using German wheat bran, rye bran, brewers’ spent grain, isolated larchwood arabinogalactan, apple pectin, corn pectin, methyl ferulate, methyl p-coumarate, methyl syringate or methyl vanillate as the sole carbon source. FAE activity was determined using the post-cultivation supernatants, methyl ferulate and HPLC with UV detection. Results. The highest FAE activity was obtained with L. acidophilus K1 and methyl ferulate (max. 23.34 ±0.05 activity units) and methyl p-coumarate (max. 14.96 ±0.47 activity units) as carbon sources. L. rhamnosus E/N, OXY and PEN exhibited the limited ability to produce FAE with cinnamic acids methyl esters. Methyl syringate and methyl vanillate (MS and MV) were insufficient carbon sources for FAE production. Brewers’ spent grain was the most suitable substrate for FAE production by L. acidophilus K1 (max. 2.64 ±0.06 activity units) and L. rhamnosus E/N, OXY and PEN. FAE was also successfully induced by natural substrates rye bran, corn pectin (L. acidophilus K1), German wheat bran and larchwood arabinogalactan (E/N, PEN) or German wheat bran and corn pectin (OXY). Conclusions. This study proved the ability of Lactobacillus strains to produce FAE in the presence of a wide range of different ester-bound substrates. The highest enzyme activities obtained in the presence of synthetic phenolic acids methyl esters suggest that the bacteria were forced to produce FAE whereas in the presence of natural substrates other carbon sources were exploited. FAE is the enzyme of the minor importance during the decomposition of the food matrix during the intestinal absorption but the further characterisation of these enzymes should be carried on.   https://www.food.actapol.net/volume10/issue3/2_3_2011.pdf ferulic acid esterase Lactobacillus acidophilus Lactobacillus rhamnosus antioxidant eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2011-09-30 10 3 305 312 article Kamila Myszka 1 Katarzyna Czaczyk 1 PoznaĹ„ University of Life Sciences   Background. Proteus vulgaris attach to available surfaces in industrial environments, can develop into extensive biofilm. Such bacterial layer is a potential source of contamination of foods that may lead to spoilage or transmission foodborne pathogens. The purpose of these investigations was to evaluate the influence of limited nutrients availability in the medium on the morphological changes and biosynthesis of bacterial surface-associated EPS by P. vulgaris. The relationship between the dimension of cells, EPS production and P. vulgaris biofilm development process on stainless steel surfaces (type 316L) was also examined. Material and methods. P. vulgaris ATCC 6380 was used in this study. The cultures were incubated at 37°C on the Enterobacteriaceae enrichment broth according to Mossel [1962]. During the investigations the medium with optimal and 10 times diluted optimal of nutrient availability were used. For cells dimension analysis a Carl-Zeiss Axiovert 200 inverted microscope and a scanning electron microscope (LEO 435VP) was applied. Isolation of exopolysaccharides was based on the procedure employed by Forde and Fitzgerald [1999]. To determine the level of P. vulgaris adhesion to the surface of stainless steel, the method described by Le Thi et al. [2001] was used. Results. In all experimental variants the area of P. vulgaris cells was changed upon long-term starvation. Altering of physical dimension of bacteria was effected by the decreasing value of the cell length. The change of P. vulgaris morphology promoted the beginning stages of biofilm formation process on the surface of stainless steel. Under starvation conditions P. vulgaris produced more EPS. It was observed with an increase of incubation period. These extracellular molecules initiated more advanced stages of P. vulgaris biofilm formation on examined surfaces. Conclusion. The data support the notion thatcellular factors influencing P. vulgaris adhesion process to abiotic materials should be examined under conditions in which marine bacteria are widely distributed. Analysis of both physical dimension of cells and EPS secretion by marine bacteria under starvation conditions will help to eradicate the attached bacteria.   https://www.food.actapol.net/volume10/issue3/3_3_2011.pdf Proteus vulgaris starvation biofilm image analysis exopolysaccharides eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2011-09-30 10 3 317 325 article Halina GambuĹ› 1 Marek GibiĹ„ski 1 Dorota Pastuszka 1 Barbara Mickowska 1 RafaĹ‚ Ziobro 1 Robert Witkowicz 1 University of Agriculture in Krakow   Background. High nutritional value of residual oat flour, which is a by-product in the production β-D-glucan concentration BETAVEN, was the reason to make a trial to apply it in the production of wheat and wheat-rye bread. The aim of the study was to establish a formulation for wheat and wheat-rye bread, in which part of wheat flour would be replaced by residual oat flour (at the level 20% of wheat flour), and to check the influence of this additive on sensory and nutritional properties of the products, with special consideration to content and biological value of the proteins. Material and methods. The material consisted of wheat flour, rye flour and residual oat flour, as well as loaves, baked with these flours. The quality of the obtained loaves was analysed taking into account: organoleptic assessment, loaf mass and volume, moisture content crumb and texture profile of the crumb. In the studied raw materials and bread, the following components were determined according to AOAC methods: protein content, fat, fiber and ash. In addition, composition of amino acids was assessed. Basing on the amino acid composition, Chemical Score (CS) and Exogenic Amino Acid Index (EAAI) were calculated, applying WHO/FAO protein standard (1991). Results. Bread with the share of residual oats flour received high consumer acceptance (37 points), comparable to control bread (38 points) despite of lower volume. The applied amounts of oats flour did not influence moisture content and texture profile during storage. Wheat and wheat-rye loaves with the share of residual oats flour were characterised by a significantly higher level of dietary fiber, fat and protein, in comparison to control bread. It was found that biological activity of protein in wheat-rye bread was significantly higher (CS = 53.5, EAAI = 91.5) in comparison to wheat bread (CS = 47.9, EAAI = 89.9). The share of oats flour caused an increase in biological value of all bread types – wheat-oats (CS = 52.7, EAAI = 91.2), wheat-rye-oats (CS = 56.4, EAAI = 91.9). Conclusions. The results indicate that residual oat flour is a good source of proteins with a high biological value. Beneficial amino acid composition, and high contents of dietary fiber and fat make the flour an interesting additive for the production of white bread, both wheat and wheat-rye, which could be used in the amounts up to 20% of wheat flour mass.   https://www.food.actapol.net/volume10/issue3/4_3_2011.pdf bread residual oat flour nutritional value biological value of protein eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2011-09-30 10 3 331 338 article H. HĂźlya Orak 1 TĂźrkan Aktas 1 HĂźlya Yagar 2 S. Selen Isbilir 2 Neslihan Ekinci 3 Fusun H. Sahin 1 Nam&#;k Kemal University in Tekirda&#;, Turkey Trakya University in Edirne, Turkey Çanakkale University, Turkey   Background.Thestrawberry tree (Arbutus unedo L.) fruit contains a higher amount of nutrients and bioactive compounds than many other cultivated species, however, the edible use of this fruit is currently not widespread. In this study, the influences of vacuum drying have been investigated in terms of changing of some nutritional characteristics, antioxidant properties, and colour. Material and methods. Fruits were collected from Çanakkale province in Turkey and next vacuum dried. Ethyl oleate and water blanching pre-treatments were applied to fruits before drying. Ascorbic acid, reducing sugar, minerals, colour, total phenolic content, DPPH radical scavenging activity, β-carotene bleaching activity and HMF formation were determined. Results. The EO pretreatment shortened the drying time more than WB and gives a higher β-carotene bleaching activity, lower HMF and higher yellowness and brightness of external colour characteristics. Conclusions. In this research, the effects of vacuum drying process on the colour, antioxidant activity and nutritional characteristics of fruit have been determined and it has been concluded that the strawberry tree fruit is assessable in food industry by drying due to rich nutritional components, antioxidant activity and attractive colour of the fruit.   https://www.food.actapol.net/volume10/issue3/5_3_2011.pdf Arbutus unedo L. DPPH activity ascorbic acid minerals colour pretreatments vacuum drying eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2011-09-30 10 3 339 357 article Nawal S. Ahmed 1 Mona A.M. Abd El-Gawad 1 M.M. El-Abd 2 N.S. Abd-Rabou 1 National Research Center in Dokki, Giza, Egypt Cairo University in Giza, Egypt   Background. Mozzarella is one of several pasta filata or stretched curd cheeses that originated in Italy. The name pasta filata refers to a unique plasticizing and texturing treatments of the fresh curd in hot water that imparts to the finished cheese its characteristic fibrous structure and melting properties. Mozzarella cheese made from standardized buffalo milk with 3 and 1.5% fat. The effect of coagulant types (calf rennet, chymosin and Mucor miehei rennet) on the cheese properties was carried out. Material and methods. Fresh raw buffalo milk and starter cultures of Streptococcus salvarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus were used. The coagulants were calf rennet powder (HA-LA), microbial rennet powder (formase ISOTL from Mucor miehei) and chymosin derived by fermentation (CDF). Milk, curd, whey,kneading water and cheese were analysed. The slab gel electrophoresis patterns of Mozzarella cheese were also applied. Statistical analyses were also applied on the obtained data. Results. Recovery of DM of both curd and cheese decreased in case of using Mucor miehei rennet while the recovery of TP and fat content in both curd and cheese and their loss to whey and kneading water were nearly the same. Soluble nitrogen and soluble tyrosine and tryptophan contents elevated with increasing the storage period. Increasing rate of the soluble nitrogen in case of using Mucor miehei rennet was higher compared to that made with the other types of coagulant. TVFA content increased with advancing the storage period, also increased with increasing the fat content of the original milk fat used. No effect can be seen due to the coagulant types. The meltability increased with storage period progress. While the effect of the type of coagulant enzyme hade neglect effect on meltability fat leakage and oiling off. Mozzarella cheese made with Mucor miehei rennet obtained the highest firmness compared with those made using calf rennet, or chymosin. Both scores of the flavour and body and texture improved with progressing of storage period, and were higher in case of using Mucor miehei rennet, while the appearance score of the cheeses decreased with increasing the storage period at 4°C. Conclusion. Using Mucor miehei rennet increased the rate of proteolysis during storage period more than the other 2 types of coagulant. They also, showed the higher sensory evaluation.   https://www.food.actapol.net/volume10/issue3/6_3_2011.pdf Mozzarella cheese Mucor miehei rennet calf rennet chymosin buffalo milk eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2011-09-30 10 3 359 373 article ZdzisĹ‚aw Domiszewski 1 Grzegorz Bienkiewicz 1 Dominika Plust 1 West Pomeranian University of Technology in Szczecin  Background. As a result of consumer acceptance and low price production, sales of striped catfish fillets continue to grow. Striped catfish fillets, due to their white meat and lack of fish scent, can be an alternative to fish such as cod or hake. The paper analysed the influence of four different kinds of heat treatment: boiling with and without the addition of salt, frying, microwave cooking, microwave cooking without water) on the composition of fatty acids and the lipid oxidation and hydrolysis level of striped catfish fillets. Material and methods. Assays were performed on striped catfish fillets (Pangasius hypophthalmus, Sauvage 1878), which were bought from local supermarket. Fillets one year before expiration date were assayed. Quality of fish lipids was determined by an analysis of the following factors: peroxide value (PV), anisidine value (AsV), TOTOX value, conjugated dienes (CD), acid value (AV), along with an analysis of the composition of fatty acid (FA) via gas chromatography. Results. It was shown that conventional cooking and microwave cooking of striped catfish fillets results in an approximately 10% change in the amount of PUFA, including EPA and DHA, whereas the percentages of SFA and MUFA remain unchanged. The amount of the sum of EPA and DHA in 100 g of raw fillet was 16.5 mg, whereas after conventional cooking, microwave cooking and frying the sum of EPA and DHA was respectively: 12, 22 and 23 mg. It was observed that conventional cooking causes an average 10% loss of fat, a change not observed in case of microwave cooking. In spite of a substantial influence of heat treatment on the amount of both primary and secondary oxidation products, striped catfish lipids maintained good quality after the treatment – PV of every sample was below 3 meq O2/kg lipids, and AsV below 1.5. The addition of salt during boiling caused a 16-fold increase in the amount of peroxides and a fourfold increase in the amount of secondary oxidation products. Conclusions. A 100 g portion of fillet, depending on the applied method of heat treatment delivers between 12 and 23 mg of the EPA + DHA sum, which is as little as 2.5 to 5% of daily reference value for these acids. Taking into account that n-3 PUFA deficiency involves mainly long-chain acids, striped catfish fillets are not a valuable source of these acids, however, due to low fat content and a proper n-6/n-3 PUFA ratio they can be alternative to products such as pork. When cooking catfish fillets in salted water it is worth bearing in mind that their oxidation level will greatly increase. https://www.food.actapol.net/volume10/issue3/7_3_2011.pdf aquaculture striped catfish heat treatments fatty acids lipid oxidation eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2011-09-30 10 3 375 385 article BoĹźena Danyluk 1 Agnieszka Bilska 1 Ryszard Kowalski 1 PoznaĹ„ University of Life Sciences   Introduction. The longer storage period is required to obtain beef meat of an adequate tenderness. Its microbiological condition is determined by such factors as type of the meat, the packaging method, as well as the applied technological processes. The aim of this paper was to compare the concentration of microorganisms (aerobic bacteria, lactic acid bacteria and bacteria of the family Enterobacteriacea) in the longissimus dorsi muscle (rump cut) and in the semimembranosus dorsi muscle (heel of round), stored at 5°C and in both aerobic and vacuum conditions. The brine containing 1% NaCl or 1% NaCl and 0.3% pentasodium triphosphate E 451 was applied to improve the meat tenderness. Material and methods. The types of beef meat: rump cut (R) and the heel of round (L) were used as the materials in this experiment. The meat was cured either using the brine A, containing 1% NaCl in total weight, or the brine B, containing 1% NaCl and 0.3% pentasodium triphosphate E 451 (including 56% P2O5). The samples were either vacuum packaged (P) or left in open containers (T) and cold stored (5°C) for 1, 3, 7, 10 and 15 days. The total amount of mesophilic aerobic bacteria, the amount of lactic acid bacteria, the amount of bacteria of the family Enterobacteriaceae (including coliform bacteria and E. coli) and pH value were determined after each period of the storage. Results. Comparing to aerobic storage, the vacuum storage confined the growth of microflora in the beef meat, with the biggest effect found in case of aerobic bacteria. The higher concentration of lactic acid bacteria was found in the period up to 10th day of the storage in comparison with the beef stored in aerobic conditions. In the longer period, the differences depend on the type of the muscle and the type of the applied brine. Higher concentration of bacteria of the family Enterobacteriacea in vacuum packed meat was found in the heel of round than in the rump cut. Conclusions. The microbiological contamination of beef stored at 5°C is statistically significantly affected by not only the time of storage, but also the type of the meat elements, as well as the applied technological processes.   https://www.food.actapol.net/volume10/issue3/8_3_2011.pdf beef salting vacuum packaging microbiological stability eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2011-09-30 10 3 387 397 article Zuzanna Goluch-Koniuszy 1 Joanna Sadowska 1 Aldona Wierzbicka 2 West Pomeranian University of Technology in Szczecin The Children's Memorial Health Institute in Warsaw   Introduction. The objective of this project was to examine on an animal model the influence of the diet composition and its supplementation with B group vitamins on the concentration of chosen protein indicators, including C-reactive protein (CRP) as an inflammation marker. Material and methods. The research was done on 36 male, around 5-months-old Wistar rats. The animals were divided into 3 dietary groups: group I has received the basic food mix, which included, among others, whole grain wheat and maize; group II and III received a modified food mix, in which a part of whole corn wheat from the basic feed was replaced with wheat flour, and 50% of whole corn maize was replaced with saccharose. The animals from groups I and II were given clean, settled water from the water supply system, and group III was given water solution of vitamins B1, B2, B6 and PP. Results. It has been established that both the change of diet, as well as it supplementation with B group vitamins are conductive to a reduced consumption of feed, and as a result, a reduced consumption of proteins by the animals from these groups. In the muscles and livers of the animals fed modified unsupplemented feed a smaller amount of protein was found in comparison to the animals fed the basic feed. In the blood serum of the animals from this group a significant concentration of albumins and a significant rise in the concentration of creatinine was found in relation to the concentration observed in the animals fed the basic feed and the ones fed the modified supplemented feed. The concentration of CRP in the group of animals fed the modified unsupplemented feed was significantly higher than in the other two groups of animals. In the blood serum of the animals who received the supplement the concentrations of glucose, staple protein and its fractions: albumins, α2-globulins, β-globulins and γ-globulins, were significantly higher than in the group fed the basic feed. The concentration of CRP was significantly reduced in relation to the group of animals fed the modified unsupplemented feed. Conclusions. The analysis of the results allows to conclude that the diet where the whole grain was isocalorically replaced by flour and saccharose was conclusive to a reduced consumption of feed and protein, which could have an impact on the smaller amount of protein in the muscles of the examined animals. The higher concentration of glucose, staple protein and its fractions: albumins, α2-globulins, β-globulins and γ-globulins, observed in the blood of the examined rats as a result of the change in diet and intensified by B group vitamins supplementation, can be evidence of an ungoing inflammation, which was confirmed in the animals fed modified unsupplemented feed by the rise in CRP concentration. The fall in the CRP concentration in the blood serum of the rats fed the modified supplemented feed can prove that the repair process has already started.   https://www.food.actapol.net/volume10/issue3/9_3_2011.pdf supplementation B group vitamins protein C-reactive protein (CRP) rats eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2011-09-30 10 3 399 406 article Patrycja KrzyĹźanowska 1 Aleksandra Lisowska 1 Halina WoĹ› 2 Maria TrawiĹ„ska-Bartnicka 3 Lyudmyla Bober 4 Nataliya Rohovyk 4 Marta Rachel 5 JarosĹ‚aw Walkowiak 1 6 PoznaĹ„ University of Medical Sciences, Poland Medical University of Silesia in Katowice, Poland The Specialist Centre for Medical Care of Mother and Child in GdaĹ„sk, Poland Lviv Regional Council Public Institution &#;Western Ukrainian Specialized Children&#;s Medical Centre&#;, Lviv Cystic Fibrosis Centre, Lviv, Ukraina Medical University in RzeszĂłw, Poland PoznaĹ„ University of Life Sciences, Poland  Introduction. Cystic fibrosis (CF) patients are at risk of developing vitamin K deficiency. However, there is no clinical data clearly describing vitamin K status in the youngest age group. Therefore, in the present study we aimed to assess body resources of vitamin K in children aged up to 3 years and to correlate vitamin K status with selected clinical factors. Material and methods. The study comprised 52 CF patients receiving and not receiving vitamin K supplementation. In all subjects, the concentration of the undercarboxylated prothrombin (PIVKA-II), as a marker of vitamin K deficiency, was determined. Results. PIVKA-II concentrations were pathological in 24 (46.2%) CF children, in remaining 28 (53.8%) patients vitamin K status was found to be normal. No statistical differences in clinical parameters (Z-score for body height and weight, number of hospitalizations and sweat chloride concentrations) neither in distribution of Pseudomonas aeruginosa colonization nor in pancreatic status between selected subgroups with normal and abnormal PIVKA-II concentrations were documented. Normal vitamin K status was more frequent in patients receiving proper vitamin K supplementation (p < 0.0078). However, vitamin K deficiency appeared in 5 out of 21 patients receiving at least 2.5 mg vitamin K/week. In logistic regression model, no clinical parameter was proven to be a risk factor for vitamin K deficiency. Conclusion. Vitamin K deficiency is frequent in CF infants and toddlers, and may also appear in those receiving recommended supplementation. There is no strong relationship between clinical expression of the disease and vitamin K status.   https://www.food.actapol.net/volume10/issue3/10_3_2011.pdf cystic fibrosis vitamin K deficiency PIVKA-II eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2011-09-30 10 3 407 414 article Eddy Robberecht 1 Dimitri De Clercq 1 Marleen Genetello 1 Ghent University, Ghent, Belgium Cystic fibrosis (CF) was originally described as an exclusively digestive disease causing early death in infants due to extreme malnutrition before any sign of respiratory illness had developed. Once the pathological etiology was established, the suggestion was logical to introduce pancreatic enzyme therapy. One of the key findings in the care for people with CF was that energy is the magic cornerstone, which should be provided by food, rich in taste and calories. The next important step was to introduce enteral feeding using nasogastric tube and subsequently via gastrostomy. The help of psychologists is also invaluable in behavioural feeding problems at any age but especially in pre-school children. Since the earliest years, fat soluble vitamins were supposed to be problematic in CF because of the fat malabsorption. Their supplementation has been introduced and nowadays new specific preparations are available. Essential fatty acids and ω-3 long chain polyunsaturated fatty acids – increasingly have been demonstrated to be beneficial. Finally, feeding of newborns and infants has received the required attention. In many countries diagnosis is made at an early age thanks to systematic newborns screening. This is as efficient as the subsequent follow-up. At first stages breast-feeding should be continued. When it becomes impossible or not efficient, industry now puts a special formula (Cystilac) at our disposal, containing more energy, partially hydrolyzed protein, MCT fat, more salt, calories and vitamins, needing less enzyme substitution. https://www.food.actapol.net/volume10/issue3/11_3_2011.pdf cystic fibrosis nutrition malnutrition pancreatic enzymes vitamin supplementation