β-Glucans are glucose polymers that naturally occur in yeasts, molds, algae, mushrooms, bacteria, oats and barley. Immunostimulation is one of the most important properties of β-glucans. They are ...classified as biological response modifiers and because of their biological activities they can be used in human and veterinary medicine and pharmacy. Additionally, β-glucans show interesting physicochemical properties and therefore could be applied in food and feed production as well as in cosmetic and chemical industries. Immunomodulation by β-glucan, both in vitro and in vivo, inhibits cancer cell growth and metastasis and prevents or reduces bacterial infection. In humans, dietary β-glucan lowers blood cholesterol, improves glucose utilization by body cells and also helps wound healing. β-Glucans work, in part, by stimulating the innate immune mechanism to fight a range of foreign challenges and could be used as an adjuvant, in combination with anti infective or antineoplastic agents, radiotherapy, and a range of topical agents and nutrients. The structure of β-glucans depends on the source they are isolated from. Native β-glucan molecules can be linked and branched in several ways. Biological properties of different β-glucan molecules are dependent on their molecular structure. Some authors claim that the β-(1→3), (1→6)-glucan derived from yeast Saccharomyces cerevisiae produce the highest biological effects. Thus, in this review the β-glucans and their metabolic activity are discussed, with the special accent on those isolated from yeast. Other possible β-glucan applications, directed to cosmetic production, non-medical application in pharmaceutical and chemical industry, are also discussed.
The aim of this research was to establish the state of infant nutrition mode in Croatia, with special regard to nutrition quality parameter protein efficiency ratio (PER) of the most used infant ...formulas. Methods included dietetic survey (n=255 mothers of infants) in urban area and PER (protein efficiency ratio) determination in vivo by rats and infants for the most used infant formulas in Croatian market. Results of dietetic survey showed that almost half of examinees (49.4 %) claim that their infants are exclusively breastfed. Significant amount of examinees (33.3 %) used mixed breast-and-formula feed for their infants. There are also 17.3 % mothers whose infants are exclusively formula fed. According to PER values in infants, Samples 1-4 had very similar quality (PER 2.01-2.36). PER values in rats varied from 1.34 to 3.36. In spite of different PER values for infants and rats, these differences are not statistically significant (p<0.05), therefore it can be presumed that both methods can be used equally.
The aim of this work was to evaluate the influence of deep fat-frying on some nutritional parameters of three novel preliminarily frozen (−20 °C/30 days) deep fat-fried products based on mushrooms (
...Agaricus bisporus) and fresh soft cheese. Chemical composition before and after deep fat-frying were determined by standard AOAC methods. Protein digestibility (D) of deep fat-fried products was examined by an in vivo test and consumer preference of tested products was established by nine-point hedonic scale. The results of this investigation showed a statistically significant difference in chemical composition (macro-nutrients and energy value) between fresh and preliminarily frozen and deep fat-fried products. Protein digestibility (D) values in preliminarily frozen deep fat-fried products were higher than reported data for fresh mushrooms and lower than reported data for cheese. Results of the nine-point hedonic scale showed high values of consumer preference for tested products. Deep fat-frying increases fat and energy contents of tested food. All tested products after deep fat-frying still had high percentages of preference.
Alergeni kikirikija u uzorcima čokolada, krem-proizvoda i kolača Krbavčić, Ines Panjkota; Marković, Ksenija; Bogdanović, Tanja ...
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam,
01/2017, Letnik:
12, Številka:
1/2
Journal Article
Ključne riječi: alergeni, ELISA, informacije o hrani, kikiriki Abstract In this study the presence of peanut allergens were analyzed by ELISA (Enzyme-linked immunosorbent assay) method in chocolates ...and chocolate cream samples from retail chains and cake samples containing cocoa parts from the retail chain, confectionery shop and public catering facility, and the results were compared with food information about the presence of peanut allergens. Peanut allergens were also detected in fourteen out of sixteen analyzed samples of non pre-packed food, respectively cakes containing cocoa from the commercial chain, confectionery shop and public catering facility, with food information pointing to peanut content in three such products. The results indicate the importance of the detection of peanut allergens as a hidden ingredient in food, since indication of any ingredient that causes allergies or intolerances including peanuts and peanut products, should be included in the mandatory food information. Pele M., Broh'ee M., Anklam E., Van Hengel A.J. (2007) Peanut and hazelnut traces in cookies and chocolates: relationship between analytical results and declaration of food allergens on product labels.
The objective of this research was to evaluate diet quality in elderly nursing home residents and to point out the critical dietary components. The participants (277 females and 62 males) were ...recruited from all elderly nursing homes in Zagreb and each of elderly nursing homes was equally represented in this study. The age of subjects was ranging from 61 to 93 years; most of the females (53.4%) and males (53.2%) were between 70 and 80 years old. The dietary data from the multi pass 24-hour recall were used to compute the Diet Quality Index Revised (DQI-R). DQI-R is an instrument that provides a summary assessment of a diet's overall healthfulness and is based on ten different aspects, including recommendations for both nutrient and food types. Pearson correlation analysis was used to compare the total DQI-R score with dietetic parameters and t-test was calculated between mean values of all the components of DQI-R as well as for total DQI-R score for men and women. The mean DQI-R score for the 339 sample was 62.1 +/- 11.7. The biggest number of participants satisfied recommendations about dietary cholesterol intake (88.5% of participants) and dietary moderation score (71.1% of participants) but nobody satisfied recommendation about dietary diversity score. Only 3.2% of subjects had an adequate calcium intake (6.5% of male participants and only 2.5% of female participants). Recommended servings of fruit intake were satisfied by 19.8% of population, 30.4% satisfied vegetables recommendations and 38.6% recommendations for grains. According to DQI-R, beside positive dietary habits regarding dietary moderation and dietary cholesterol intake the population of elderly nursing home residents in the capital of Croatia needs improvement in other dietary habits in order to enhance successful aging.
Dojenje je prirodan način hranjenja novorođenčeta jer mu pruža sve neophodne hranjive tvari potrebne za odgovarajući rast i razvoj. Također,
dojenje je osjetljivo razdoblje kada se stvara emocionalna ...i tjelesna veza između majke i djeteta, pružajući djetetu osjećaj sigurnosti, opuštenosti
i nježnosti. U skladu s navedenim, posvećenost institucija i raznih udruga za podizanje društvene i zdravstvene svijesti te promicanje važnosti
dojenja neprestano rastu. Svjetska zdravstvena organizacija (SZO) preporučuje isključivo dojenje tijekom prvih šest mjeseci djetetovog života,
što djetetu pruža brojne kratkoročne i dugoročne koristi. Kada se govori o koristima dojenja, naglasak se stavlja prvenstveno na dobrobit djeteta,
dok bi potrebe dojilja trebale biti od jednake važnosti. Razdoblje laktacije i dojenja zahtijeva veći majčin energijski unos u usporedbi s razdobljem
posljednjeg tromjesečja trudnoće kako bi se zadovoljile sve potrebe majke i djeteta za mikro- i makronutrijentima. Količina i sastav mlijeka, odnosno
kvaliteta prehrane dojenčeta, dijelom ovisi o kvaliteti majčine prehrane, a dijelom o majčinim tjelesnim zalihama iz kojih se nadoknađuju hranjive
tvari u slučaju nedovoljnog prehrambenog unosa. Kako bi se izbjegli negativni učinci laktacije i dojenja na prehrambeni i zdravstveni status majke u
nadolazećim životnim razdobljima, presudno je posvetiti posebnu pozornost raznovrsnoj, uravnoteženoj i energijski zadovoljavajućoj prehrani. Iako
je primarni cilj postići preporučeni unos svih esencijalnih hranjivih sastojaka prehranom, u slučajevima neuravnotežene prehrane, zdravstvenih
problema ili prakticiranja restriktivne dijete, potrebna je primjena dodataka prehrani. Zbog povećanih bioloških potreba i utvrđenih deficita, u
dodacima prehrani za trudnice često se mogu naći željezo, kalcij, cink, jod, folat te vitamini B12, C i D.
Many gluten free breads available on the market are of low quality, exhibiting a dry crumbling crumb, resulting in poor mouthfeel and flavour. ...the removal of gluten from bakery products negates ...bread quality and so the use of different substances that mimic the viscoelastic properties of gluten is often required (Gallagher et al., 2003). According to Table 3, sensors GA and JB both highly correlate with total reducing sugar content, acidity and protein content indicating that the mentioned physicochemical parameters could be responsible for sample projection on the first principal component. According to Table 3 sensor BB correlates with protein content and reducing sugar content, while sensor ZZ correlates with protein content and gluten content. ...the separation of the gluten free and regular flour samples can be explained by the difference in gluten content, protein content and reducing sugar content.
Different β-glucans are found in a variety of natural sources such as bacteria, yeast, algae, mushrooms, barley and oat. They have potential use in medicine and pharmacy, food, cosmetic and chemical ...industries, in veterinary medicine and feed production. The use of different β-glucans in food industry and their main characteristics important for food production are described in this paper.
This review focuses on beneficial properties and application of β-glucans isolated from different yeasts, especially those that are considered as waste from brewing industry. Spent brewer’s yeast, a by-product of beer production, could be used as a raw-material for isolation of β-glucan. In spite of the fact that large quantities of brewer’s yeast are used as a feedstuff , certain quantities are still treated as a liquid waste. β-Glucan is one of the compounds that can achieve a greater commercial value than the brewer’s yeast itself and maximize the total profitability of the brewing process. β-Glucan isolated from spent brewer’s yeast possesses properties that are benefi cial for food production. Therefore, the use of spent brewer’s yeast for isolation of β-glucan intended for food industry would represent a payable technological and economical choice for breweries.
Celiac disease is a digestive disease that damages the small intestine and interferes with absorption of nutrients from food. People who have celiac disease cannot tolerate a protein called gluten, ...which is found in wheat, rye, barley and possibly oats. The smallest amount of gluten in food damages the small intestine of these patients. In Croatia there is no data about nutrition and dietary habits of people with celiac disease. In celiac disease there is one and only cure: a gluten-free diet. Milk and dairy products are major source of calcium, and this population, because of malapsorptive syndrome is especially sensitive and predisposed for osteoporosis and osteopenya. Therefore, the purpose of this research was to establish milk, dairy products and calcium intake in celiac patients nutrition. Milk and dairy products was determined by using 3-day-dietary record (3DD) combined with food frequency questionnaire (FFQ) in 15 celiac patients. Energy share of milk and dairy products were 11,82 % kJ, twice less than recommendation. Average daily intake of calcium was also below the recommendation (62,64 % DRI), and 67 % of examinees did not achieve neither 2/3 of daily recommendation intake (DRI) for calcium. From milk and dairy group examinees use milk and pudding the most, yoghurt and fruit yoghurt less. It is necessary to increase intake of calcium from milk and dairy products group because they are the best source of this nutrient.
People with celiac disease represent susceptible population that can be cured only by “gluten-free” diet, while dairy products have been recognized as exceptionally recommended. Therefore, it is very ...important for dairy products not to contain gluten in concentrations that could be harmful for them. The aim of this research was to investigate risk exposure to gluten from dairy products for the population with celiac disease in the Republic of Croatia by usage of referent analytical methods and scientifically based methods of risk assessment. Total number of 19 subgroups of standard dairy products (n=40) and four subgroups of “gluten-free” dairy products (n=53) labelled with crossed cereal or quotation “glutenfree” and without quantity of gluten labelled were analysed by ELISA-R5 method. Adult population with celiac disease (n=57) was interweaved on eating habits, while intake of dairy products for infants and children was calculated based on recommended intakes and menus. The results have shown that number of standard dairy products that according to their nature should not contain gluten, as well as “gluten-free” dairy products contain certain amount of gluten that can be estimated in certain unfavourable scenarios and in susceptible subpopulations as risky to sick individuals. Dairy products represent very low risk to adult population with celiac disease and can be consumed in quantities that do not differ from the recommended quantities for healthy population. On the other side, dairy products for infants in the age from 6 to 12 months represent increased risk for infants with celiac disease and require implementation of risk management activities in order to reduce risk. Dairy products for infants and children from 1 to 6 years represent moderate risk depending on eating habits. The obtained results point out neediness of risk management methods implementation through information and education of population with celiac disease, as well as producers of dairy products.
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