•The content of isoflavones in four species of legume seeds increased during sprouting.•During lactic acid fermentation of pulses, the content of phytoestrogens increases.•Fermented sprouts of pulses ...are dominated by aglycones of isoflavones over glycosides.
Legume seeds and sprouts are a rich source of phytoestrogens in the form of isoflavonoids. For the first time, lactic acid fermentation of four types of legume sprouts was used to increase the content of isoflavonoids and microbiological safety. After germination, the highest content of isoflavonoids was observed in the clover and chickpea sprouts, which amounted to 1.1 g/100 g dw., whereas the lactic acid fermentation allowed the increase to as much as 5.5 g/100 g dw. The most beneficial properties were shown by fermented chickpea sprouts germinated in blue light. During fermentation the number of lactic acid bacteria increased by 2 Log10 CFU/mL (LU), whereas mold decreased by 1 LU, E. coli and Klebsiella sp. by 2 LU, Salmonella sp. and Shigella sp. did not occur after fermentation, similar to Staphylococcus epidermidis, while S. aureus and S. saprophyticus decreased by 3 LU and in some trials were not detected.
Uneven air distribution in chamber dryers is a common and serious technological challenge. A study using CFD (Computer Fluid Dynamics) simulation, supported by measurements in a heat pump chamber ...dryer, confirmed irregular airflows. Performing simulations with modified settings and additional chamber modifications enabled the airflows to be visualized and optimized. It was shown that a modification of the chamber where a rotating disc had been used had a positive effect on the uniform distribution of air flows in the drying chamber. The modification significantly improves the energy balance of the beef drying process. Optimization of the process resulted in obtaining a high quality final product-beef jerky. This investigation proves that appropriate drying process control and introduced modifications enable high product quality and a safe level of water activity without the preservatives supplementation.
The aim of this paper was to characterise the isotopic composition of oral squamous cell carcinoma (OSCC) specimens of different areas of the oral cavity. Secondly, we assessed whether there was a ...correlation between clinical stages of OSCC and isotopic abundance. The IRMS procedure was performed on 124 samples derived from 31 patients with OSCC of 15 N and 13 C to assess the isotopic composition. From each individual, four samples from the tumour, two from the margins, and two samples of healthy oral mucous membranes were derived. The two samples from the tumour and two samples from the margin were additionally subjected to histopathological assessment. Then, statistical analysis was conducted. Tumour infiltration tissues of the lower lip were characterised by higher mean δ13C values compared to samples derived from cancers of the other oral cavity regions (−23.82 ± 1.21 vs. −22.67 ± 1.35); (p = 0.04). The mean percentage of nitrogen content in tumour tissues was statistically higher in patients with the most advanced cancers (11.89 ± 0.03%) versus the group of patients with II and III stage cancers (11.12 ± 0.02%); (p = 0.04). In patients at stage IV, the mean δ13C value in the cancer samples equalled −22.69 ± 1.42 and was lower than that in patients at less severe clinical stages (p = 0.04). Lower lip cancer tissues differed in the isotopic abundance of carbon in comparison with tissues derived from the group of combined samples from other locations. Values of δ13C observed in specimens derived from lower lip cancers were similar to those observed in healthy oral mucous membranes. Cancer tissues obtained from patients in the last stage of OSCC had a different isotopic composition in comparison with those obtained from earlier stages. To confirm these observations, further research on larger groups of patients is needed.
: Spice plants are a rich source of biologically active compounds. Processes of drying, limits the development of microorganisms and biochemical reactions in raw herbs, at the same time modifies ...their chemical composition.
The aim of this work was to evaluate the effect of drying process of selected plants on their anti-oxidant potential and the content of biologically active compounds.
The herbal materials thyme herb (
L.), sage leaves (
L.) and rosemary leaves (
) were dried using two methods: convective (at 30° C), and freeze-drying. In both, fresh and subjected to drying processes herbs, changes in total polyphenol and antioxidant potential (with the DPPH radical), vitamin C (in the form of ascorbic acid) and chlorophyll pigments contents, were studied.
: The highest content of polyphenols and vitamin C was recorded in rosemary, while sage was characte- rized by the highest content of chlorophylls. It was found that the drying processes caused large losses of vitamin C (ascorbic acid) and dyes in comparison to the fresh material. The highest losses of vitamin C occurred in convection dried sage (95%), while most was preserved in lyophilised thyme (losses 74%). Drying had also influenced the reduction of the content of chlorophylls with the largest loss of these compounds, at 94% observed in the freeze-dried rosemary. However, the content of polyphenols increased, underscoring a large impact on the antioxidant activity of herbs.
Drying processes resulted in the release of phenolic compounds, so their content increased three to four times in the case of rosemary and sage. The largest increase was observed in the case of lyophilised thyme. Simultaneously, the antioxidant potential was significantly increased. Herbal droughts proved to be a rich source of antioxidant compounds with promising applications as a food additive.
•Red clovers sprouts are a reach source of formononetin.•Formononetin selectively activates β estrogen receptor.•Concentration of formononetin increases during sprouts growing.•ITC can be used to ...evaluate estrogenic activity of legumes.•Molecular modelling enables assessment of receptor-isoflavon affinity.
Isoflavones have an affinity for estrogen receptors (ERs) including beneficial affinity for ERβ. Widely used soy is a source of poorly absorbed isoflavones glycosides. Red clover contains mostly easily absorbed free aglycones. Red clover sprouts were cultivated under different conditions (white light, UVA or UVB for 12 or 24 h a day at 18 or 25 °C) to maximise the content of isoflavones, especially of high affinity for ERβ. The affinity of isoflavones to ERs was evaluated by molecular modelling and isothermal titration calorimetry (ITC). The richest source of isoflavones, especially formononetin were sprouts cultivated for 10 days under continuous white light and at 25 °C (562 mg/100 g of fresh mass). Formononetin and the above sprouts has been shown to have a high affinity for ERβ. Red clover sprouts can be considered as a source of phytoestrogens with high biological activity and as a dietary supplement reducing menopausal symptoms.
Overall prognosis for patients with oral squamous cell carcinomas (OSSC) is still unfavourable. However, there is a hope that a novel diagnostic method may establish better cancer biology ...characteristics. The aim of this study was to evaluate the isotope ratio of nitrogen and carbon in OSSC as compared to margin and healthy tissue. A total of 18 patients with OSSC were included in the study. Specimens collected covered: four tumour, four margin and two healthy oral mucosa samples. The samples underwent further procedures: lyophilization and isotope ratio mass spectrometry. Measurements of the ratio of stable isotopes of nitrogen 15N/14N and carbon 13C/12C were performed. It is noticeable that the highest average nitrogen concentration was observed in tumour 12 ± 0.4% and the lowest in healthy tissues 8 ± 0.9% (p < 0.00001). The highest average carbon content was observed in healthy tissues 57 ± 2.2% and the lowest in tumour 46 ± 1.3% (p < 0.00001). Moreover, values of 15N/14N expressed in delta notation were the highest in healthy tissues 9.84 ± 0.61 and the lowest in tumour 8.92 ± 0.58. Values of 13C/12C tended to be higher in tumour −22.2 ± 0.89 and the lowest in healthy tissues −23.7 ± 1.2. Tumour tissues differ in isotopic composition from tissues taken from margin and healthy tissues taken from distant oral mucosa.
This study focused on the effects of low storage temperature (1 and -18 °C) and time (10 weeks) on the physicochemical properties of wheat rolls packaged in a modified atmosphere. We determined the ...moisture content, total acidity, crumb firmness (texture profile analysis; TPA) and parameters reflecting resistant starch (RS) development: blue number value, enthalpy and temperature of starch melting, and crystallinity of starch. It was showed that RS increased over time under both storage conditions. The increase was greater in frozen rolls (56%) than in refrigerated ones (20%), based on the enthalpy of RS melting. Changes in the moisture level and RS melting enthalpy were negatively correlated, which may suggest a relationship between the processes of moisture migration and starch structure reorganization. The presence of crystalline structures suggested advanced starch structure reorganization.
Celem pracy było określenie wpływu dodatku preparatów enzymatycznych oraz czasu i warunków przechowywania na fizykochemiczne właściwości pieczywa mieszanego wytworzonego na zakwasie. Badaniom poddano ...chleb pszenno-żytni bez udziału preparatów (kontrolny) oraz chleb z dodatkiem preparatów Finizyme i G-Zyme w ilościach 10 i 30 mg/900 g (bochenek). Chleby sporządzono zgodnie z recepturą na zakwasie, wypieczono w piecu przeznaczonym do wypieku chleba i przechowywano w warunkach zamrażalniczych przez 14 dni. W chlebach świeżych po siedmiu i czternastu dniach przechowywania wykonano analizy zawartości wody, objętości (chleb świeży), kwasowości, zawartości skrobi opornej i twardości miękiszu chleba. Wykonano także ocenę sensoryczną pieczywa. W czasie zamrażalniczego przechowywania zaobserwowano zmniejszenie zawartości wody (o 1 ÷ 12 %) i wzrost kwasowości, który w przypadku pieczywa z dodatkiem preparatów enzymatycznych przyczynił się do większego przyrostu ilości skrobi opornej (RS) w porównaniu z chlebem kontrolnym. Dodatek enzymów wpłynął znacząco na objętość chleba i na poprawę jego wyglądu zewnętrznego, co spowodowało, że został wyżej oceniony pod względem cech sensorycznych. Twardość chleba uległa zwiększeniu w trakcie dwóch tygodni jego przechowywania w stanie głębokiego zamrożenia. Większe zmiany wartości tego parametru stwierdzono w chlebie kontrolnym, natomiast dodatek preparatów enzymatycznych ograniczył w pewnym stopniu szybkość twardnienia miękiszu. Wprowadzenie do receptury chleba na zakwasie preparatów enzymatycznych należy więc uznać za korzystne z uwagi na wzrost objętości bochenków, ograniczenie ich twardnienia podczas zamrażalniczego przechowywania oraz zwiększenie zawartości skrobi RS – czynnika o charakterze prozdrowotnym.
Głównymi czynnikami decydującymi o właściwościach wędzonych produktów są sposób i warunki wytwarzania dymu oraz gatunek użytego drewna. Najczęściej do wytwarzania dymu wykorzystuje się drewno lub ...zrębki twardych drzew liściastych. Dym może być wytwarzany przez powolne, kontrolowane spalanie (piroliza) lub tarcie drewna o określonej wilgotności. Proces wędzenia prowadzi się w różnych temperaturach, przy różnej gęstości dymu i cyrkulacji powietrza w komorze wędzarniczej. Niewłaściwe warunki wędzenia, a zwłaszcza wytwarzania dymu wędzarniczego, mogą sprzyjać nadmiernej kumulacji w wędzonych produktach wielopierścieniowych węglowodorów aromatycznych (WWA), spośród których 16 jest uznanych za niebezpieczne dla zdrowia, potencjalnie rakotwórcze. Zagrożenie takie jest wyeliminowane, jeżeli zamiast tradycyjnego sposobu wędzenia stosuje się płynne preparaty dymu wędzarniczego, uzyskiwane przez usunięcie z kondensatu dymu szkodliwych WWA oraz substancji smolistych. Preparaty takie spełniają wszystkie funkcje tradycyjnego dymu wędzarniczego, to jest tworzą charakterystyczną, delikatną barwę wędzonego produktu, nadają aromat oraz działają bakteriobójczo i antyoksydacyjnie, przyczyniając się do przedłużenia okresu trwałości.
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