eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2015-06-30 14 2 97 105 article Ravi Shankara Birur Eshwarappa 1 2 3 Y. L. Ramachandra 3 Sundara Rajan Subaramaihha 2 Sujan Ganapathy Pasura Subbaiah 2 Richard Surendranath Austin 4 Bhadrapura Lakkappa Dhananjaya 5 Department of Chemistry, School of Graduate Studies, Jain University, India Research Unit in Vrukshayurveda, A Division of Centre for Advanced Studies in Biosciences, Jain University, India PG Department of Studies and Research in Biotechnology, Kuvempu University, India Department of Biochemistry, University of Mysore, India Toxinology/Toxicology and Drug Discovery Unit, Centre for Emerging Technologies (CET), India Background. Free radicals are implicated in several metabolic diseases and the antioxidant therapy has gained an utmost importance in the treatment. The medicinal properties of plants have been investigated and explored for their potent antioxidant activities to counteract metabolic disorders. In this study, the chemical composition and free radical scavenging potential of leaf gall extracts (ethanol, petroleum ether, chloroform and aqueous) of Terminelia chebula is evaluated, which is extensively used in the preparation of traditiona medications to treat various metabolic diseases. Material and methods. The presences of phenolics, flavonoids, triterpens, saponins, glycosides, phytosterols, reducing sugars were identified in the extracts according to standard procedures. The free radical scavenging activities of the extract were also analysed by standard procedures. Results. The methanol extract had the highest total phenolic and flavonoid content. The antioxidant activities of leaf gall extracts were examined using diphenylpicrylhydrazyl (DPPH), Super oxide radical scavenging, Hydroxyl scavenging and ferric reducing power (FRAP) methods. In all the methods, the ethanolic extract showed higher free radical scavenging potential than all the other extracts. Conclusion. As the higher content of both total phenolics and flavonoids were found in the ethanolic extract, so the significantly high antioxidant activity can be positively correlated to the high content of total polyphenols/flavonoids of the ethanol extract. The results of this study confirm the folklore use of T. chebula leaves gall extracts as a natural antioxidant and justify its ethnobotanical use. Further, the results of antioxidant properties encourage the use of T. chebula leave gall extracts for medicinal health, functional food and nutraceutical applications. https://www.food.actapol.net/volume14/issue2/1_2_2015.pdf Terminelia chebula plants galls antioxidant gallic acid metabolic diseases drug eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2015-06-30 14 2 107 116 article Guowei Shu 1 Hui Yang 1 He Chen 1 Qiuhong Zhang 1 Yue Tian 1 College of Life Science and Engineering, Shaanxi University of Science and Technology, XiĂĄn, China Background. Angiotensin I converting enzyme (ACE) plays an important physiological role in regulating hypertension. Lactic acid bacteria are known to produce ACE inhibitory peptides which can lower hypertension during fermentation. Methods. The effect of incubation time (0~36 h), inoculum size (3, 4, 5, 6 and 7%, v/v), temperature (25, 30, 35, 40 and 45°C), sterilization time (5, 10, 15, 20 and 25 min), concentration of goat milk powder (8, 10, 12, 14 and 16%, w/v) and whey powder (0.5, 0.6, 0.7, 0.8 and 0.9%, w/v) on ACE inhibitory peptides fermented from goat milk by Lactobacillus plantarum LP69 was investigated using single factor experiment. Results. The optimal incubation time, inoculum size, temperature, pasteurization time, goat milk powder and whey powder in fermented milk by L. plantarum LP69 was 14 h, 3.0%, 35°C, 20 min, 14% and 0.70% for ACE inhibitory activity and 22 h, 3.0%, 40°C, 25 min, 16% and 0.60% for viable cell counts, respectively. Conclusion. The incubation time, inoculum size, temperature, pasteurization time, goat milk powder and whey powder had a significant influence on ACE inhibitory activity in fermented milk by Lactobacillus plantarum LP69, the results are beneficial for further screening of main factors by using fractional factorial designs. https://www.food.actapol.net/volume14/issue2/2_2_2015.pdf ACE inhibitory peptide goat milk Lactobacillus plantarum inoculum size pasteurization time incubation time whey powder eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2015-06-30 14 2 117 124 article He Chen 1 Shiwei Chen 1 Hongli Chen 2 Yanyan Wu 2 Guowei Shu 1 College of Life Science and Engineering, Shaanxi University of Science and Technology, Xi?an, China Xinjiang Shihezi Garden Dairy Co., Shihezi, China Background. Lactobacillus bulgaricus LB6 is a bacterium which was selected in the commercial yoghurt with high angiotensin converting enzyme (ACE) inhibitory activity. Preparation of concentrated starter cultures via freeze drying is of practical importance to dairy and food industries. Material and methods. We optimized the optimal sugar alcohol and proteins for Lactobacillus bulgaricus LB6 during the process of freeze drying using a Plackett-Burman design. In our initial tests survival rate and the number of viable cells were associated with the type of lyoprotectant used and so our optimization protocol focused on increasing survival rate. Substances that had previously had a protective effect during freeze drying were investigated, for example: mannitol, sorbitol, xylitol, meso-erythritol, lactitol, whey protein isolate 90, bovine serum albumin, and whey protein concentrate 80 and soy protein isolate 70. Results. We found that the optimum sugar alcohol and proteins for survival of Lactobacillus bulgaricus LB6 were whey protein concentrate (p = 0.0040 for survival rate), xylitol (p = 0.0067 for survival rate) and sorbitol (p = 0.0073 for survival rate), they showed positive effect (whey protein concentrate and sorbitol) or negative effect (xylitol). Discussion. The effectiveness of three chosen sugar alcohols and protein implied that they could be used as lyoprotectant for Lactobacillus bulgaricus LB6 in the further research, the optimal composition of sugar alcohol and protein for the lyoprotectant use must be established. https://www.food.actapol.net/volume14/issue2/3_2_2015.pdf Lactobacillus bulgaricus freeze drying lyoprotectant bacteria survival rate sugar alcohol eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2015-06-30 14 2 125 132 article Anna StarzyĹ„ska-Janiszewska 1 BoĹźena Stodolak 1 Agnieszka Wikiera 1 Department of Food Biotechnology, University of Agriculture in Krakow, Poland Background. Tempeh is a food product obtained from legumes by means of solid-state fermentation with Rhizopus sp. Our previous research proved that mixed-culture inoculum may also be successfully applied. The objective of present research was to study the proteolytic activity of R. microsporus var. chinensis and A. oryzae during tempeh-type fermentation of grass pea seeds, and the effect of inoculum composition on the protein level and in vitro protein bioavailability in products. Material and methods. Fermentation substrate were soaked and cooked grass pea seeds. Material was mixed with single- or mixed-culture inoculum, and incubated in perforated plastic bags at 30°C for 32 hrs. In the products, the proteolytic activity (pH 3, 5 and 7), glucosamine, total protein and free amino acids levels, as well as protein in vitro bioavailability and degree of protein hydrolysis were obtained. Results. The significant correlation was found between glucosamine content and proteolytic activity in grass pea seeds fermented with Rhizopus or Aspergillus. The activities of Rhizopus proteases were higher than Aspergillus ones, which corresponded with the degree of seed protein hydrolysis. Both strains showed the highest activity of protease at pH 3. Tempeh made with pure culture of Rhizopus had 37% protein of 69% in-vitro bioavailability. Mixed-culture fermentation improved nutritional parameters of products only when the dose of Aspergillus spores in the inoculum was equal and lower than that of Rhizopus. This process resulted in higher in-vitro bioavailability of protein, slightly more efficient protein hydrolysis and higher level of free amino acids, as compared to standard tempeh. Conclusions. The activity of A. oryzae in tempeh-type fermentation is beneficial as long as it does not dominate the activity and/or growth of Rhizopus strain. https://www.food.actapol.net/volume14/issue2/4_2_2015.pdf Aspergillus oryzae Rhizopus microsporus var. chinensis tempeh protease activity proteolysis eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2015-06-30 14 2 133 143 article Ganggang Cao 1 Zhengbing Guan 1 Feixian g Liu 1 Xiangru Liao 1 Yujie Cai 1 The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, China Background. Arachidonic acid (ARA) is one of the three essential fatty acids, and it is important for human body to keep healthy and is widely used. At present, expensive materials such as glucose and yeast extract are generally reported to be optimal for ARA production. A new cost-effective fermentation process including cheaper material for ARA production is of great significance. Material and methods. Feasibility of using corn meal and powdered soybean for fungal growth and lipid accumulation was evaluated by means of single factor test. N-hexadecane concentration was optimized, and the effect of temperature on biomass and ARA content was examined. Results. Mortierella alpina made better use of the aforementioned material as carbon and nitrogen sources for both hyphae growth and ARA production compared with glucose and yeast extract. Maximal levels of 10.9 g/L ARA and 26.1 g/L total lipids were obtained when 66 g/L corn meal, 54 g/L soybean meal and 6% (v/v) n-hexadecane were supplemented. A temperature-shift strategy involved three steps, namely, 30°C (3 days) – 25°C (4 days) – 20°C (4 days), which further improved ARA production by 24.7%. Conclusion. Several factors such as carbon and nitrogen sources, temperature and dissolved oxygen had great influence on biomass and microbial oil production. Mortierella alpina preferred corn and soybean meal compared with glucose and yeast extract, which would surely alleviate the high cost of ARA production. Based on this study, the new process is both low cost and practicable. https://www.food.actapol.net/volume14/issue2/5_2_2015.pdf raw crop materials n-hexadecane temperature shift arachidonic acid Mortierella alpina eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2015-06-30 14 2 145 152 article Katarzyna Marcinek 1 Zbigniew Krejpcio 1 Department of Human Nutrition and Hygiene, PoznaĹ„ University of Life Sciences, Poland Sweetleaf (Stevia rebaudiana Bertoni), currently investigated by many researchers, has been known and used for more than a thousand years indigenous tribes of South America, who called it “kaa-hee” (“sweet herb”). Thanks to its chemical composition and processability sweetleaf may be an alternative for synthetic sweeteners. Nutritional and health-promoting aspects of Stevia rebaudiana are presently being studied in many research centres. The aim of this study is to present nutritional and health-promoting value of the still-little known sweetleaf. https://www.food.actapol.net/volume14/issue2/6_2_2015.pdf Stevia Stevia rebaudiana chemical composition eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2015-06-30 14 2 153 163 article BoĹźena Waszkiewicz-Robak 1 Arkadiusz Szterk 1 Mateusz Rogalski 1 MichaĹ‚ Rambuszek 1 Monika Kruk 1 Ewelina Rokowska 1 Department of Functional, Organic Food and Commodities, Warsaw University of Life Sciences ? SGGW, Poland Background. The research aimed to assess the nutritional value of raw pork meat obtained from pigs on the feed containing different types of used fat. Material and methods. Meat was obtained from pigs fed in 4 experimental groups, from which groups A and B were given the mixture of rapeseed oil and linseed oil in the ratio of 1:2.5 or 2.3:1:0.2 (lard) as the source of fat. In group C, animals were given the mixture of rapeseed oil (1 part), fish oil (cod-liver oil; 2 parts) and lard (0.5 part), whereas group D obtained the mixture of linseed oil in the same ratio as in group B (2.5 parts), but combined with cod-liver oil (1 part). Meat collected for the research was evaluated and underwent chemical analyses in order to determine its nutritional value. The contents of moisture, protein, fat and ash were determined according to the AOAC methods. The carbohydrate content in various samples was determined by subtracting the sum of moisture, protein, ash and fat content from 100. Energy value (EV) was calculated using Atwater factors. The fatty acids content were analysed in homogenized samples using Folch method. Methyl esters of fatty acids were separated by gas chromatography on GC Trace Ultra THERMO company equipped with a RT 2560 RESTEC capillary column (100 m × 0.25 mm × 0.2 μm) with helium as a carrier gas. Result. The modification of the source of fat in pigs feed did not influence the content of protein and total minerals (ash), whereas it significantly influenced the content of fat and moisture. It has been stated that the use of different fat type in pigs feed, contributed to receiving the meat with modified profile of fatty acids. Higher fatty acids of the n-3 was observed in groups B and D (treated with the mixture of oils with a predominance of linseed oil). The fat from the meat of these groups contain less of n-6 and n-9 fatty acid, which improved the quality indicator of the fat expressed as the ratio of n-6 / n-3. Meat obtained from animals of the groups contained significantly less MUFA, and comparable content UFA and SFA. The meat from all experimental groups the ratio of polyunsaturated fatty acids (PUFA), saturated fatty acids (SFA) remained at a similar level and was 0.5:0.6. Conclusions. The modification of the source of fat in pigs feed did not influence the content of protein and total minerals (ash), whereas it significantly influenced the content of fat and moisture. A different source of fat in pigs feed did not influence the content of fat, saturated fatty acids (SFA) and UFA (unsaturated fatty acids) in fat, whereas it significantly influenced the participation of  particular fatty acids belonging to monounsaturated (MUFA) and n-3 and n-6 groups. https://www.food.actapol.net/volume14/issue2/7_2_2015.pdf pork meat nutritional value fat type in pigs feed eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2015-06-30 14 2 165 174 article Mariola Friedrich 1 GraĹźyna Podlaszewska 1 Kamila Pokorska-Niewiada 1 Department of Human Nutrition Physiology, West Pomeranian University of Technology, Szczecin, Poland Introduction. The study was aimed at determining, on an animal model, effects of supplementing a diet, modified by substituting whole wheat and corn grains with white flour and sucrose, with calcium, magnesium, zinc, and chromium on metabolism of the minerals and their distribution in the body. Material and methods. The study involved 4 groups of Wistar rat females (n = 11) fed: a standard feed (group I) containing, i.a., whole wheat and corn grains; modified feed (84% and 50% of whole wheat and corn grains, respectively, in the standard feed substituted with Type 500 wheat flour and sucrose, respectively) (group II); modified feed with complementary supplementation (elimination of Ca, Mg, Zn, and Cr deficiencies resulting from diet modification) (group III); and modified feed with excess supplementation (the same minerals applied in excess, i.e., amounts from 0.5 to 3 times higher than the deficiencies produced by diet modification) (group IV). The replacement of whole grains with white flour and sucrose, as well as the mineral  supplementation could, to some extent, imitate the contemporary eating habits and supplementation applied in food technology. The excess supplementation is, on the other hand, typical of current behaviours of various social groups. Results. Both types of supplementation resulted in a significant increase in the perivisceral adipose tissue content, but did not affect the fat tissue content in muscles. The supplementation applied did not change the content of calcium, magnesium, and zinc in muscles, nor did it significantly change calcium and magnesium excretion with urine. However, changes in the ALP activity and calcitonin concentration did not suggest the deposition of the minerals in bones. Conclusions. Analysis of the results allowed to conclude that: 1) except for chromium, contents of the selected minerals in the tissues examined and urea, as well as concentrations of calcitonin and alkaline phosphatase (ALP) activities did not point to any significant effect of the supplementation applied on the body contents of those minerals; 2) effects observed as the accumulation of perivisceral, epicardial and intramuscular adipose tissue, as well as increased body weight increments could have been related to disturbed proportions of the minerals supplemented, their synergy and antagonism and, consequently, a potential generation of secondary deficiencies and excesses which could significantly affect individual metabolic pathways; 3) the intensity of changes observed was generally higher in the females receiving complementary supplementation, although their uptake of minerals studied was similar to that shown by the females kept on the standard diet. https://www.food.actapol.net/volume14/issue2/8_2_2015.pdf supplementation minerals metabolism rat females