Wydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Sci Pol Technol Aliment1644-07301932020July-SeptemberCoffee and nonalcoholic fatty liver disease: A review24525410.17306/J.AFS.0796ENGrzegorzNikrandtInstitute of Human Nutrition and Dietetics, Poznań University of Life Sciences, PolandAgataChmurzynskaInstitute of Human Nutrition and Dietetics, Poznań University of Life Sciences, PolandJournal ArticleNonalcoholic fatty liver disease (NAFLD) is widely prevalent globally and has no effective treatment. Coffee is one of the most popular beverages in the world and can therefore have a significant impact on public health on account of its health-promoting properties. Evidence from observational, clinical, and animal studies suggests that coffee may play an important role in human health. This article summarizes the effects of coffee on liver health, especially on nonalcoholic fatty liver disease (NAFLD) and its progression: liver fibrosis, cirrhosis and hepatocellular carcinoma. In addition, this article describes the pathogenesis, prevalence, diagnosis, and nutrition guidelines relating to NAFLD. Possible mechanisms responsible for the effects of coffee on the liver are also suggested.
Wydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Sci Pol Technol Aliment1644-07301932020July-SeptemberPotency and use of chia mucilage coating containing propolis liquid extract for improves shelf-life of sea bass fillets25526010.17306/J.AFS.0843ENMehmet Zülfü CCobanKeban Vocational Schools, Fırat University, Keban, TurkeyOzlem EmirCobanDepartment of Fish Processing Technology, Fırat University, Elazig, TurkeyJournal ArticleIn this study the effects of the use of chia mucilage – CM coating in combination with propolis liquid extract – PLE on the physico-chemical (total volatile basic nitrogen – TVB-N, peroxide value – PV, thiobarbituric acid – TBA) and bacteriological (total viable count – TVC, psychrophilic bacteria count –PBC) quality properties of sea bass fillets during storage at 2°C, as well as its potency, were investigated.The fillets were randomly separated into four lots and subjected to the following treatments by dipping: chia mucilage – CM, chia mucilage + 0.1% PLE, chia mucilage + 0.3% PLE and control (uncoated), then stored at 2°C.The results showed that the chia musilage coating containing PLE was effective on TVC and PCA. While the shelf life of the control group was 8 days, the CM + 0.3% PLE group was 20 days.According to these results, it can be said that chia mucilage coating preserves the shelf life and quality of chilled seafood and can be used safely as a coating material.Wydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Sci Pol Technol Aliment1644-07301932020July-SeptemberAntioxidant activity and polyphenol content in extracts from various parts of fresh and frozen mangosteen26127010.17306/J.AFS.0788ENAnnaMuzykiewiczChair and Department of Cosmetic and Pharmaceutical Chemistry, Pomeranian Medical University in Szczecin, PolandJoannaZielonka-BrzezickaChair and Department of Cosmetic and Pharmaceutical Chemistry, Pomeranian Medical University in Szczecin, PolandJoannaSiemakStudent Research Club at the Department of Cosmetic and Pharmaceutical Chemistry, Pomeranian Medical University in Szczecin, PolandAdamKlimowiczChair and Department of Cosmetic and Pharmaceutical Chemistry, Pomeranian Medical University in Szczecin, PolandJournal ArticleThe search for new sources of natural antioxidants is very important because many diseases are caused by oxidative stress. Fruit which contain antioxidants are an important part of a healthy diet. The aim of this study was to evaluate the antioxidant activity of extracts of both the fresh and frozen peel and the flesh of Garcinia mangostana L.The extracts from the fresh and frozen peel and the flesh of mangosteen were prepared by ultrasound-assisted extraction using 20%, 40%, 70% and 96% (v/v) ethanol for 15, 30 or 60 minutes. The antioxidant potential was evaluated by the DPPH, ABTS, CUPRAC, FRAP and FIC methods, whereas the total phenolic content was measured using the Folin-Ciocalteu (F-C) technique. The contents of anthocyanins and flavonoids in the peel extracts were also determined.In most cases, the highest antioxidant activity was observed in the fresh peel samples. It was higher than the antioxidant potential of the frozen peels and the fresh and frozen flesh. The ultrasound-assisted extraction, in particular those lasting 30 or 60 minutes and using ethanol in concentrations higher than 20% (v/v), seemed to be an effective extraction process.The obtained results suggest that G. mangostana, in particular its peels, could be a valuable source of antioxidants. The extraction parameters, such as the time or solvent concentration, as well as the type of plant material, had an impact on the tested properties of the extracts. However, more detailed studies on the antioxidant activity of the studied plants are required.Wydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Sci Pol Technol Aliment1644-07301932020July-SeptemberAnti-diabetic, anti-hyperlipidemic and hepatoprotective potential of shaddock (Citrus maxima) peel extract27127810.17306/J.AFS.0811ENPeace NwannekaAniDepartment of Nutrition and Dietetics, University of Nigeria, NigeriaKalu EzinneOchuDepartment of Nutrition and Dietetics, University of Nigeria, NigeriaJournal ArticleDiabetes is a serious public health problem which poses serious socio-economic burden at the national and global level. Most synthetic agents for treating diabetes are expensive and not devoid of adverse effect hence, the need for continuous effort in the search for affordable and natural effective treatment of diabetes. This study investigated the anti-diabetic, anti-hyperlipidemic, and hepatoprotective effects of Citrus maxima peel extract on alloxan-induced diabetic rats.Twenty-eight adult male Wistar rats were categorized into four groups of seven rats with similar body weights. Diabetes was induced using alloxan and baseline data obtained. Rats in groups A, B, and C were administered with 200 mg, 400 mg, and 600 mg of Citrus maxima peel extract per kg body weight/day, respectively for 14 days. Group D (control) received 200 mg of plain water per kg body weight/day. Biochemical analyses of blood glucose, lipid profile, and liver enzyme activities were performed afterthe feeding trial. Data were analyzed using SPSS, version 21.Citrus maxima peel extract significantly decreased (p < 0.05) the blood glucose level by 70.17%. The extract (600 mg) resulted in a percentage increase in high-density lipoprotein cholesterol (4.43%) and decrease in total cholesterol (30.86%), triglyceride (10.58%) and low-density lipoprotein cholesterol (10.20%). Liver enzyme activities of the control groups significantly increased while the treated groups showed no significant change.Citrus maxima peel extract has proven to be effective in diabetes management. However, use of standardized extract and proper laboratory tests are necessary.Wydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Sci Pol Technol Aliment1644-07301932020July-SeptemberTherapeutic effects of chitin from Pleurotus eryngii on high-fat diet induced obesity in rats27928910.17306/J.AFS.0775ENJiafuHuangCollaborative Innovation Center of Mushroom Health Industry, Minnan Normal UniversityZhangzhou, ChinaEngineering Technological Center of Mushroom Industry, Minnan Normal UniversityQiciWuCollaborative Innovation Center of Mushroom Health Industry, Minnan Normal UniversityZhangzhou, ChinaEngineering Technological Center of Mushroom Industry, Minnan Normal UniversityZhichaoLinCollaborative Innovation Center of Mushroom Health Industry, Minnan Normal UniversityZhangzhou, ChinaEngineering Technological Center of Mushroom Industry, Minnan Normal UniversityShuwenLiuCollaborative Innovation Center of Mushroom Health Industry, Minnan Normal UniversityZhangzhou, ChinaQiaolingSuCollaborative Innovation Center of Mushroom Health Industry, Minnan Normal UniversityZhangzhou, ChinaYutianPanCollaborative Innovation Center of Mushroom Health Industry, Minnan Normal UniversityZhangzhou, ChinaEngineering Technological Center of Mushroom Industry, Minnan Normal UniversityJournal ArticleRecent shifts in lifestyles and diets have caused the incidence of obesity to increase rapidly, resulting in a serious threat to modern human health. There is a growing interest the use of plant or fungi derived supplements as a safe and effective means to treat obesity. In recent times, edible-medicinal fungi have garnered attention as therapeutics owing to their biocompatibility and effectiveness. Attempts to determine the therapeutic effects of these fungi have become a prime focus in drug discovery programs. Therefore, this study aimed to determine the anti-obesity effects of P. eryngii chitin in rats with obesity induced by administration of a high fat diet.To investigate the therapeutic effects of chitin from Pleurotus eryngii on high fat diet-induce obesity, we treated obese rats with different concentrations of chitin from P. eryngii for 4 weeks, using Lipitor as positive control. The living condition, food intake, body weight, perirenal adipose tissue, periepididymal adipose tissue, adipose tissue coefficient, serum lipid levels, including total cholesterol (TC), total glyceride (TG), high-density lipoprotein cholesterol (HDL-C) and low-density lipoprotein cholesterol (LDL-C), were measured, and levels of alanine aminotransferase (ALT), aspartate aminotransferase (AST), themalonaldehyde (MDA), and superoxide dismutase (SOD) activity in liver were determined. The rats were also monitored for pathological changes in the liver and aorta.These studies indicated that administration of chitin from P. eryngii could significantly decrease obese rat food utilization rates and accumulation of adipose tissue in the body, thus preventing development of increased body weight. The treatment also significantly reduced serum lipid levels, including levels of TC, TG and LDL-C. Treatment with P. eryngii-derived chitin also enhanced ALT and AST enzymatic activity, enhanced SOD enzymatic activity, and reduced the MDA content of the liver, as well as significantly reducing the liver index and alleviating liver steatosis and aortic atherosclerosis resulting from obesity.In conclusion, chitin from P. eryngii had therapeutic effects on hyperlipidemia, fatty liver, and aortic atherosclerosis resulting from obesity in rats.Wydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Sci Pol Technol Aliment1644-07301932020July-SeptemberThe role of selected dietary and lifestyle factors in the occurrence of symptoms in children with functional abdominal pain – a pilot study29130010.17306/J.AFS.0833ENKatarzyna M.BoradynDepartment of Human Nutrition, University of Warmia and Mazury in Olsztyn, PolandKatarzyna E.PrzybyłowiczDepartment of Human Nutrition, University of Warmia and Mazury in Olsztyn, PolandElżbietaJarocka-CyrtaDepartment of Pediatrics, Gastroenterology and Nutrition, University of Warmia and Mazury in Olsztyn, PolandJournal ArticleFunctional abdominal pain disorders (FAPDs) are a common health problem in the pediatric population. Research suggests that several environmental modifiable factors, such as physical activity, growth status and dietary habits, may determine the symptoms of the disease. The aim of this pilot study was to assess whether the frequency and severity of gastrointestinal symptoms are associated with dietary intake, physical activity level and BMI in children with functional abdominal pain (FAP).The study enrolled 25 children (5–11 years old) with diagnosed FAP. Dietary intake data were collected using a 7-day food diary. Patients were asked about physical activity at school and during their free time. Participants collected information about gastrointestinal symptoms over a 2-week period. The frequencies of abdominal pain and stools were recorded as number of events per day; the severity of abdominal pain was assessed using the Wong-Baker FACES Pain Rating Scale, and stool consistency based on the Bristol Stool Form Scale. Differences between groups were verified with the Kruskal-Wallis test.In the group of children with insufficient intake of fiber, abdominal pain intensity was significantly higher (median: 1.75 points/day, IQR: 1.18–2.32) than among participants with adequate intake (median: 0.29 points/day, IQR: 0.08–0.57; p = 0.006). Stool frequency was significantly lower in children who reported moderate physical activity in their free time (median: 0.86 times/day, IQR: 0.64–1.14) than in children with high free time physical activity (median: 1.36 times/day, IQR: 1.29–1.50; p = 0.031). There was no significant association between other lifestyle factors and gastrointestinal symptoms.Our results suggest that simple recommendations relative to modifiable lifestyle factors, such as diet or physical activity, may reduce abdominal pain intensity and improve stool frequency in children with FAP.Wydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Sci Pol Technol Aliment1644-07301932020July-SeptemberThe influence of dietary patterns on arterial stiffness, lipid metabolism, and liver and renal function in the population of Greater Poland30131810.17306/J.AFS.0848ENKatarzynaSkrypnikInstitute of Human Nutrition and Dietetics, Poznań University of Life Sciences, PolandPawełBogdanskiDepartment of Treatment of Obesity, Metabolic Disorders and Clinical Dietetics, Poznan University of Medical Sciences, PolandMartaKubasikDepartment of Treatment of Obesity, Metabolic Disorders and Clinical Dietetics, Poznan University of Medical Sciences, PolandNataliaWawrzyniakInstitute of Human Nutrition and Dietetics, Poznań University of Life Sciences, PolandLeszekMarkuszewskiCenter for Heart and Vascular Diseases, Internal and Metabolic Diseases Mazovian Specialist Hospital,JoannaSuliburskaInstitute of Human Nutrition and Dietetics, Poznań University of Life Sciences, PolandJournal ArticleThe consumption of breakfast, salty meals, red meat, whole grain products, and dark chocolate are dietary habits that influence health, but the effects on arterial stiffness have not been well-investigated.
Aim. To assess the effects of selected dietary patterns on arterial stiffness, liver and renal function, inflammation, and glucose and lipid biochemical parameters.829 patients completed health and food frequency questionnaires, and underwent anthropometric, arterial stiffness, and blood pressure measurements. Serum concentrations of lipids, glucose, alanine and aspartate aminotransferases, creatinine, uric acid, and C-reactive protein were determined.The aspartate aminotransferase serum concentration was lower in the breakfast-consuming group (25.88 ±7.05 U/L) compared to non-consumers (27.75 ±10.67 U/L). A lower concentration of creatinine and alanine aminotransferase and a higher concentration of C-reactive protein was found in whole grain product consumers. Individuals consuming more red meat had higher alanine aminotransferase and low-density lipoprotein serum concentrations. Individuals with greater dark chocolate consumption had higher serum concentrations of uric acid (5.20 ±1.46 vs. 4.72 ±1.18) and more intensified arterial stiffness (peak-to-peak time 213.86 ±54.98 ms vs. 238.70 ±60.83 ms).The investigated dietary patterns had a significant impact on serum lipid concentrations, biochemical markers of liver and renal function and inflammation, and arterial stiffness. High consumption of red meat and dark chocolate intensified cardiovascular risk, contrary to the intake of whole grain products.Wydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Sci Pol Technol Aliment1644-07301932020July-SeptemberCharacterization of crude 5’-phosphodiesterase from germinated adzuki (Vigna angularis L.) beans31933110.17306/J.AFS.0804ENLiew PhingPuiDepartment of Food Science with Nutrition, UCSI University, Kuala Lumpur, MalaysiaAbdulkarim SaboMohammedDepartment of Microbiology and Biotechnology, Federal University Dutse, NigeriaHasanah MohdGhazaliDepartment of Food Science, Universiti Putra Malaysia, MalaysiaJournal Article5’-Phosphodiesterase (5’-PDE) is an enzyme that hydrolyzes RNA to form 5’-inosine monophosphate (5’-IMP) and 5’-guanosine monophosphate (5’-GMP). These 5’-nucleotides can function as flavor enhancers. Adzuki beans (Vigna angularis L.) are found to be high in 5’-PDE.5’-phosphodiesterase (5’-PDE) enzyme was characterized from adzuki beans, in which the optimum pH and temperature were determined. In addition, the stability of 5’-PDE was assessed at different pH and temperature. The effects of cations and EDTA were evaluated to characterize the 5’-PDE enzymes further.The alkaline 5’-phosphodiesterase has an optimum pH of 8.5. This enzyme is also thermostable, with an optimum temperature of 80°C. The stability in terms of temperature and pH was also determined, and was found to be stable in the pH range of 7.0–8.5. This enzyme was found to retain more than 80% of its activity for 4 days at 60 and 65°C. In addition, the effects of 14 different metal ions, 4 types of detergents and ethylenediaminetetraacetic acid (EDTA) on 5’-PDE were studied. Ca2+, K+, Mg2+ and Li+ activated 5’-PDE while Na+, Zn2+, Ni+, Hg+, Cu2+, Pb2+, Fe2+, Al3+, Ba2+ and Co2+ were inhibitory. EDTA, Triton X-100 and sodium dodecyl sulfate (SDS) were strong inhibitors of 5’-PDE, while Tween 80 and Tween 20 were slightly inhibitory. The effects of cations and EDTA suggest that 5’-PDE from adzuki beans is a metalloenzyme.Although 5’-PDE from adzuki beans has a high temperature optimum of 80°C, the enzyme is more stable at 60°C, and different cations affected the activity of the enzyme differently.Wydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Sci Pol Technol Aliment1644-07301932020July-SeptemberUroprotective mechanisms of natural products against cyclophosphamide-induced urinary bladder toxicity: A comprehensive review33334610.17306/J.AFS.0832ENImanSherifEmergency Hospital, Faculty of Medicine, Mansoura University, EgyptJournal ArticleOne of the widely used anticancer drugs for the treatment of various neoplasms is cyclophosphamide (CYP). The inactive prodrug CYP is metabolized by cytochrome P450 enzyme into active metabolites, phosphoramide mustard and acrolein. The accumulation of acrolein metabolite inside the urothelium results in hemorrhagic cystitis (HC) which is a urotoxic adverse effect associated with the use of CYP. To counteract the occurrence of HC induced by CYP, Mesna is usually used, with allergic reactions reported in some cases. Therefore, several natural products have drawn much attention as alternative safe therapies to reduce the urotoxicity produced from the use of CYP. This review will focus on certain uroprotective mechanisms related to some medicinal plants that are used to ameliorate the CYP-induced urotoxicity in experimental models. The mechanisms involving oxidative stress, inflammation, immune system, apoptosis, DNA fragmentation, uroplakins, purinergic signaling and muscarinic receptors, and CytoP450 metabolism are discussed.
Wydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Sci Pol Technol Aliment1644-07301932020July-SeptemberCharacterization of pectin extracted under mild conditions from tempesquistle (Sideroxylon palmeri) fruit at two maturity stages.34735710.17306/J.AFS.0850ENJessica SofíaAyala-LópezUnidad Tecnológica, Instituto Tecnológico Superior de Acatlán de Osorio, Puebla, MéxicoVíctor InocencioPacheco-ContrerasUnidad Tecnológica, Instituto Tecnológico Superior de Acatlán de Osorio, Puebla, MéxicoNorma FranceniaSantos-SánchezInstituto de Agroindustrias, Universidad Tecnológica de la Mixteca, Oaxaca, MéxicoBeatrizHernández-CarlosInstituto de Agroindustrias, Universidad Tecnológica de la Mixteca, Oaxaca, MéxicoGabriela F.Lara-RuizInstituto de Agroindustrias, Universidad Tecnológica de la Mixteca, Oaxaca, MéxicoRaúlSalas-CoronadoInstituto de Agroindustrias, Universidad Tecnológica de la Mixteca, Oaxaca, MéxicoJournal Articlele tree (Sideroxylon palmeri) belongs to family Sapotaceae, and its fruits contain hydrophilic and hydrophobic gums. Aim of this study was to develop an extraction method for pectin, a hydrophilic gum, from green and ripe tempesquistle fruit. The extraction method was gentle to minimize potential structural changes in pectin, a maceration was used, and then pectin precipitation was induced with acetone at room temperature. Pectin characterization was carried out in two steps. The first step consisted of qualitative tests of Molisch, Fehling and Lugol. The second step consisted of quantitative tests to determine esterification degree (ED) by ATR-FTIR and D-galacturonic acid (D-GalA) content with a colorimetric assay. ATR-FTIR spectroscopic method revealed that green and ripe tempesquistle fruit have an ED of 0% and 30.4%, respectively. Both fruit have a low ED pectin. The content of D-GalA in green and ripe pectins was 18.8 ±2.7% and 20.2 ±0.6%, respectively. The yield obtained in green and ripe fruit samples was 1.6 ±0.2% and 3.0 ±0.1%, respectively. The extraction method allowed two types of pectins obtained in function of maturity stage of tempesquistle fruit distinguishable byistle tree (Sideroxylon palmeri) belongs to family Sapotaceae, and its fruits contain hydrophilic and hydrophobic gums. Aim of this study was to develop an extraction method for pectin, a hydrophilic gum, from green and ripe tempesquistle fruit. The extraction method was gentle to minimize potential structural changes in pectin, a maceration was used, and then pectin precipitation was induced with acetone at room temperature. Pectin characterization was carried out in two steps. The first step consisted of qualitative tests of Molisch, Fehling and Lugol. The second step consisted of quantitative tests to determine esterification degree (ED) by ATR-FTIR and D-galacturonic acid (D-GalA) content with a colorimetric assay. ATR-FTIR spectroscopic method revealed that green and ripe tempesquistle fruit have an ED of 0% and 30.4%, respectively. Both fruit have a low ED pectin. The content of D-GalA in green and ripe pectins was 18.8 ±2.7% and 20.2 ±0.6%, respectively. The yield obtained in green and ripe fruit samples was 1.6 ±0.2% and 3.0 ±0.1%, respectively. The extraction method allowed two types of pectins obtained in function of maturity stage of tempesquistle fruit distinguishable by ATRistle tree (Sideroxylon palmeri) belongs to family Sapotaceae, and its fruits contain hydrophilic and hydrophobic gums. Aim of this study was to develop an extraction method for pectin, a hydrophilic gum, from green and ripe tempesquistle fruit. The extraction method was gentle to minimize potential structural changes in pectin, a maceration was used, and then pectin precipitation was induced with acetone at room temperature. Pectin characterization was carried out in two steps. The first step consisted of qualitative tests of Molisch, Fehling and Lugol. The second step consisted of quantitative tests to determine esterification degree (ED) by ATR-FTIR and D-galacturonic acid (D-GalA) content with a colorimetric assay. ATR-FTIR spectroscopic method revealed that green and ripe tempesquistle fruit have an ED of 0% and 30.4%, respectively. Both fruit have a low ED pectin. The content of D-GalA in green and ripe pectins was 18.8 ±2.7% and 20.2 ±0.6%, respectively. The yield obtained in green and ripe fruit samples was 1.6 ±0.2% and 3.0 ±0.1%, respectively. The extraction method allowed two types of pectins obtained in function of maturity stage of tempesquistle fruit distinguishable by ATR-FTIR.Wydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Sci Pol Technol Aliment1644-07301932020July-SeptemberThe effects of thickeners upon the viscous properties of sour cream with a low fat content35936810.17306/J.AFS.0836ENSvitlana G.DanylenkoDepartment of Biotechnology, Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, UkraineOksana V.BodnarchukDepartment of Analytical Research and Food Quality, Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, UkraineTaisia M.RyzhkovaDepartment of Technology of Processing and Standardization of Stock-Raising Products, Kharkiv State Zooveterinary Academy, Kharkiv Region, UkraineGalina I.DiukarevaDepartment of Commodity in Customs, Kharkiv State University of Food Technology and Trade, Kharkiv, UkraineMykola T.MalafaievDepartment of Physical, Mathematical and Engineering Subjects, Kharkiv State University of Food Technology and Trade, Kharkiv, UkraineSergii B.VerbytskyDepartment of Informational Support, Standardization and Metrology, Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, UkraineJournal ArticleFermented cream is a common and widely used dairy product throughout the world. The structure of sour cream with a low (10 to 15%) fat content is determined by the acid gel of milk proteins, while that of sour cream with a high (≥30%) fat content is determined by the gel formed by fat globules coated with protein. Sour cream with a fat content of about 20% has an intermediate gel structure, which is not characterized with high viscosity. To increase the viscosity of the product, as well as to prevent the separation of whey during storage, thickeners and stabilizers (gelatin, various types of starch, etc.) are added. As these decrease the sensorial characteristics of products, new thickeners (elamin, citrus pectin, flax seed flour, banana puree, and fromase milk-clotting enzyme preparation) are used instead.Sour cream was made by separating whole cow’s milk, normalization, homogenization, pasteurization and fermenting by mesophilic lactic acid bacteria. Then thickeners were introduced to the clot: elamin, dry banana, flax seed flour in mass fractions of 0.01%, 0.03% and 0.05%, as well as fromase preparation in the same amount. A control batch of sour cream was made without the use of additives. The ripening process lasted from 8 to 9 hours to obtain a dense consistency. The viscosity of the samples was determined using a rotational viscometer, consisting of two coaxial brass cylinders, between which the test liquid was located. The effective viscosity and its dependence on the shear rate γ in research samples as non-Newtonian fluids were determined.Sour cream is characterized by the presence of a structure quickly destroyed by external forces at shear rates greater than 10 s–1, so exceeding the given value in the production of sour cream is not rational. The dependences of the rheological parameters of sour cream on the content of the additives elamin, flour from flax seeds and dry banana puree, used as thickeners, showed that the greatest strength of intermolecular bonds and the stability of the studied mixtures can be expected with a share of additives ranging from 0.01 to 0.03% (by mass). At the same time, when the said share exceeds 0.05%, the structure of sour cream is weakened – this is especially characteristic in the case of adding dry banana.The research showed that natural thickeners can be chosen to improve the rheological parameters of low fat sour cream without deteriorating its sensorial characteristics. This leads to the conclusion that the studied thickeners can improve the viscosity of sour cream with a low fat content – and dry banana is the best of those studied. Correspondingly, viscous properties are among the principal ones which define customers’ perceptions of the product, its low fat content being a possible spoiler of sensorial traits.