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1
Content available remote

The inhibitory effect of polyphenols on human gut microbiota

100%
Duda-Chodak A.
Journal of Physiology and Pharmacology
|
2012
|
tom 63
|
nr 5
2

Impact of water extracts of Spirulina (WES) on bacteria, yeast and molds

100%
Duda-Chodak A.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2013
|
tom 12
|
nr 1
Background. Due to its chemical composition, Spirulina is widely used as a dietary supplement that exerts positive effects on the human body. It also has the ability to inhibit the growth of certain microorganisms, both pathogens that pose a health hazard, as well as those that cause food spoilage in all branches of food industry. The main aim of this study was to determine the impact of water extracts of Spirulina (WES) on the growth of various microorganism both useful and harmful for humans and the economy. Material and methods. The impact of different WES concentrations (0.1, 1.0, 2.5, or 5.0%) on the growth of various bacteria, yeasts and molds was determined by diffusion method on solid medium. Results. It was demonstrated that WES have a diversified impact on microorganisms, depending on the species. The inhibitory activity was shown against Bacillus subtilis, Micrococcus luteus, Rhodotorula, and Penicillium. WES had strong stimulating effect on Alicyclobacillus acidoterrestris and Geotrichum. Moreover, higher concentrations of WES stimulated also the development of mycelium and production of conidiophores by Cladosporium and Aspergillus niger. Conclusions. Inhibitory impact of WES on microorganisms that cause food spoilage may be used in food production. However, the obtained results indicate the need for further studies, particularly in order to evaluate the effect of the WES on microflora in the food matrices.
3

Zywnosc w walce z nowotworami

63%
Duda-Chodak A., Blaszczyk U.
Journal of Elementology
|
2008
|
tom 13
|
nr 3 Suppl.
22-23
4
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Magnesium: its role in nutrition and carcinogenesis

63%
Blaszczyk U., Duda-Chodak A.
Roczniki Państwowego Zakładu Higieny
|
2013
|
tom 64
|
nr 3
Magnesium (Mg2+) plays a key role in many essential cellular processes such as intermediary metabolism, DNA replication and repair, transporting potassium and calcium ions, cell proliferation together with signalling transduction. Dietary sources rich in magnesium are whole and unrefined grains, seeds, cocoa, nuts, almonds and green leafy vegetables. Hard water is also considered to be an important source of magnesium beneficial to human health. The daily dietary intake of magnesium is however frequently found to be below that recommended in Western countries. Indeed, it is recognised that magnesium deficiency may lead to many disorders of the human body, where for instance magnesium depletion is believed to play an important role in the aetiology of the following; cardiovascular disease (including thrombosis, atherosclerosis, ishaemic heart disease, myocardial infarction, hypertension, arrhythmias and congestive heart failure in human), as well as diabetes mellitus, gastrointestinal (GI) tract disease, liver cirrhosis and diseases of the thyroid and parathyroid glands. Insufficient dietary intake of magnesium may also significantly affect the development and exacerbation of ADHD (Attention Deficit- Hyperactivity Disorder) symptoms in children. The known links between magnesium and carcinogenesis still remain unclear and complex, with conflicting results being reported from many experimental, epidemiological and clinical studies; further knowledge is thus required. Mg2+ ions are enzyme cofactors involved in DNA repair mechanisms that maintain genomic stability and fidelity. Any magnesium deficiencies could thereby cause a dysfunction of these systems to occur leading to DNA mutations. Magnesium deficiency may also be associated with inflammation and increased levels of free radicals where both inflammatory mediators and free radicals so arising could cause oxidative DNA damage and therefore tumour formation. The presented review article now provides a summary discussion of the various research performed concerning the impact that low magnesium intake has on tumour incidence; this includes impairment of magnesium homeostasis frequently observed in tumour cells, the influence of magnesium depletion on the progression of existing tumours and the occurrence of hypo-magnesaemia when patients are treated with certain anticancer drugs.
5
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Content available

The impact of nickel on human health

63%
Duda-Chodak A., Blaszczyk U.
Journal of Elementology
|
2008
|
tom 13
|
nr 4
685-693
In 2008, nickel received the shameful name of the “Allergen of the Year.” According to dermatologists the frequency of nickel allergies is still growing, and it cannot be explained only by fashionable piercing and nickel devices used in medicine (like coronary stents). Occupational exposure of several million workers worldwide has been shown to give rise to elevated levels of nickel in blood, urine and body tissues. In these cases, workers are exposed to airborne fumes and dusts containing nickel and its compounds and therefore inhalation is the main route of uptake. Nonoccupational sources of nickel exposure for the general population include mainly drinking water and food. Recently, tests of kitchen kettles showed substantial leaching of nickel into drinking water when boiled in kettles with exposed nickel-plated elements. Three types of adverse health impacts as a result of exposure to nickel are discussed in the text. Acute health effects generally result from short-term exposure to high concentrations of pollutants. Chronic noncancer health effects may result from long-term exposure to relatively low concentrations of pollutants. Inhalation of nickel also can cause cancer of the lungs, nose and sinuses. Cancers of the throat and stomach have also been attributed to inhalation of nickel. However, the exact mechanism by which nickel causes cancer is still questionable and needs further investigation. The most popular hypotheses to explain this phenomenon are presented in the text.
6

Antioxidant properties of different fruit seeds and peels

63%
Duda-Chodak A., Tarko T.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2007
|
tom 06
|
nr 3
The objective of the investigations performed was to assess the antioxidant properties of the seeds and peels of selected fruits. The antioxidant activity as well as total polyphenol and tannin content were determined. The results obtained revealed essential diversities of the analysed parameters among the material examined. The peels were characterized by higher ability to scavenge free radicals and higher polyphenols concentration than the seeds, particularly those of citrus fruits imported to Poland. The highest antioxidant activity was observed in the peels of the Šampion cultivar of apples and white grapes, and in the seeds of the Idared cultivar apples and oranges. Tannins play a meaningful role as antioxidants in grape, apple and goosberry fruits. The peels and seeds of various fruits, which are waste products in fruit and vegetable industry, may be a potential source of antioxidants
7

Niedoceniane surowce owocowe

51%
Tarko T., Duda-Chodak A., Pogon P.
Przemysł Fermentacyjny i Owocowo-Warzywny
|
2010
|
tom 54
|
nr 05
In the paper taxonomie classification, morphological characteristic and growth requirements of three little known plant species: Japanese quince (Chaenomeles japonica L), Cornelian cherry (Cornus mas L), Black mulberry (Morus nigra L.) are presented. The chemical constitution, pro-health properties and the most important technological parameters of those fruits are discussed as well as possibilities of their industrial treatment and utilization.
8
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Content available

Antioxidant activity and total polyphenol content of selected herbal medicinal products used in Poland

51%
Duda-Chodak A., Tarko T., Rus M.
Herba Polonica
|
2011
|
tom 57
|
nr 1
The main aim of the study was to evaluate the antioxidant activity and total polyphenol content in fifteen popular herbal products often used in treatment of various diseases. The studied material were, among others, chamomile flower head, oak bark, St. John’s-wort herb, hawthorn flower, dog rose and elder fruits, lingonberry leaf. Herbal extracts or infusions were prepared according to protocols provided by producer on the packaging. The highest antioxidant activity and polyphenols concentration were obtained for lingonberry leaves (725 mg Trolox/g d.w. and 109 mg catechin/g d.w., respectively). The oak bark, St. John’s-wort herb, and lime flower were also a very rich source of antioxidant compounds, independent of their typical therapeutic action. Several herbs, such as dog rose fruit, lose their antioxidant activity when prepared at home conditions.
9
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The use of fruit extracts for production of apple chips with enhanced antioxidant activity

51%
Tarko T., Duda-Chodak A., Semik-Szczurak D.
Roczniki Państwowego Zakładu Higieny
|
2017
|
tom 68
|
nr 2
Background. Style and pace of life make consumers more willing to reach for snack products. This group of processed food includes, among others, fruit chips. Due to the increasing incidence of diseases associated with the excessive exposure to free radicals foods enriched with antioxidant compounds, eg. polyphenols, can be introduced into the sale. Objective. The aim of the study was to use the fruit extracts for the production of apple chips with enhanced antioxidant activity. Material and methods. ‘Golden Delicious’ variety of apple fruit was used to produce chips. Apple chips were prepared by slicing, soaking in a sugar solution and pre-drying in a microwave oven. Chips were enriched with extracts prepared from fruits of chokeberry, five-flavor berry, Cornelian cherry, woodland hawthorn, goji berry, Japanese quince and cranberry microcarpa. For this purpose, pre-dried apple slices were soaked (5 min) in ethanolic extract of fruits and then dried to achieve a 5% moisture content. Chips were sensory evaluated and their antioxidant activity and total polyphenols content were determined. Results. All enriched apple chips were characterized by high antioxidant activity and a relatively high value of total polyphenols content. Chips soaked in extracts of five-flavor berry, cranberry and goji berry were characterized by the highest antioxidant potential. Samples obtained by using chokeberry and Cornelian cherry extracts showed the highest content of polyphenols. High sensory attractiveness of enriched chips was also showed. The chips with the addition of fiveflavor berry extract were exceptions. Their taste was not acceptable. Conclusions. Fruit extracts are a valuable material for chips enrichment. Taking into account all the analyzed differentiators, extracts of Japanese quince, goji berry and woodland hawthorn were found to be the best enriching additives. The chips soaked in extract of five-flavor berry, despite their high antioxidant activity, were disqualified due to very low score of sensory evaluation.
10
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Content available

Charakterystyka owoców pigwowca japońskiego i derenia jadalnego

51%
Tarko T., Duda-Chodak A., Pogon P.
Żywność Nauka Technologia Jakość
|
2010
|
tom 17
|
nr 6
Celem pracy była ocena składu i właściwości owoców pigwowca japońskiego oraz derenia jadalnego. Oznaczono zawartość: suchej masy, ekstraktu, glukozy, fruktozy, błonnika, polifenoli ogółem oraz kwasowość ogólną i aktywność antyoksydacyjną. Stwierdzono, że owoce derenia jadalnego, w stosunku do owoców pigwowca japońskiego, charakteryzują się większą zawartością suchej masy, ekstraktu i cukrów prostych. Kwasowość pigwowca japońskiego i derenia jadalnego wynosiła odpowiednio 4,11 i 3,91 %. Oceniane owoce charakteryzowały się silnymi właściwościami antyoksydacyjnymi oraz dużą zawartością polifenoli.
11
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Applicability of different kinds of yeast biomass to lead removal from water

51%
Duda-Chodak A., Tarko T., Milotta K.
Journal of Elementology
|
2012
|
tom 17
|
nr 1
The aim of the study was to assess the possibility of using different yeast biomasses for lead removal from aqueous solution. The material for the study comprised baker’s yeast (BY), spent waste brewer’s yeast (WBY), and fodder yeast (FY), which can be easily obtained as production waste. An amount of each yeast biomass (BY, FY, or WBY) that equals 0.1 g of dry weight was suspended in 100 cm3 of lead solution (concentration of 200, 500, or 1000 mg dm–3) and biosorption was carried out for 20, 40, 60, 90, 120, 240, and 300 minutes. The concentration of lead remaining in solution was determined using atomic absorption spectroscopy. The lead uptake by yeast biomass was calculated using the mass balance equation for the biosorbent and the results were fitted to the Langmuir isotherm model. The yeast biomasses were able to remove more than 90% of lead present in solution within 20 minutes. With BY biomass, it was possible to reduce the lead level below 1 mg dm–3 from the initial lead solutions of 200 and 500 mg Pb dm–3. The value of qmax and affinity parameter b, calculated for BY after 300 minutes of biosorption, were very high (1,250 mg Pb g–1 d.w. and 0.363, respectively). The best efficiency was achieved for BY when the initial concentration of lead was 500 mg dm–3. The final concentration of the metal (after 300 minutes of sorption) was 0.66 mg dm–3, which means that 99.86% of lead was removed from the solution by the biomass of baker’s yeasts.
12

Antioxidant activity of different kinds of commercially available teas – diversity and changes during storage

51%
Duda-Chodak A., Tarko T., Sroka P., Satora P.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2008
|
tom 11
|
nr 4
13

Uprawa winorośli w rejonie chłodnego klimatu

51%
Tarko T., Duda-Chodak A., Gojniczek I.
Przemysł Fermentacyjny i Owocowo-Warzywny
|
2010
|
tom 54
|
nr 11-12
The characteristic of cool climate arid recommended grapes variety are presented in the paper. Polish winemaking regions are presented with special attention focused on their location and suitability for viticulture.
14

Odzysk zwiazkow przeciwutleniajacych z roslinnych surowcow odpadowych

51%
Tarko T., Duda-Chodak A., Ignacok M.
Przemysł Fermentacyjny i Owocowo-Warzywny
|
2009
|
tom 53
|
nr 10
18-20
The aim of the work was to evaluate the efficiency of extraction of compounds of high antioxidant potential from waste fruit pomace. In the experiments whole fruits and pomaces of apples, grapes and black chokeberries were used for maceration, extraction by Soxhlet method and percolation. Extracts prepared from pomaces of black chokeberries and grapes were characterized by significantly higher antioxidant potential than extracts obtained from the whole fruits. Among analyzed material, the black chokeberries pomace had the highest antioxidant activity. Relatively high antioxidants recovery was achieved by Soxhlet extraction. The most efficient solvent was 50% aqueous solution of acetone, however only slightly lower values were demonstrated for 50% solution of ethanol.
15

Effect of different herbs on Alicyclobacillus acidoterrestris cultures

51%
Duda-Chodak A., Tarko T., Gajny J., Tuszynski T.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2009
|
tom 12
|
nr 4
16

Wpływ zawartości wybranych pierwiastków w glebach winnic na ich występowanie w owocach winorośli

51%
Tarko T., Wajda L., Duda-Chodak A., Gojniczek I.
Przemysł Fermentacyjny i Owocowo-Warzywny
|
2011
|
tom 55
|
nr 09
Relationship between the occurrence of selected metals in vineyard soil and their concentrations in fruits of the grapevine cultivated on this soil were studied. That issue is weakly recognized up to now. The methods used for analyzing this relation, which are aimed at determination of optimal mineral and chemical fertilizer doses, still need development. On the basis of the obtained results it was found that analyzed grapes cultivars (Aurora and Rondo) showtendency to accumulate potassium and magnesium in higher concentrations than zinc. The results of such analysis could allow determining the nutrient demand of grapevine that can result in its enhanced suitability for wine production. It should be emphasized that such kind of analyses should be realized regularly and be applied to broader spectrum of elements and heavy metals.
17

Antioxidant activity of apples - an impact of maturity stage and fruit part

51%
Duda-Chodak A., Tarko T., Tuszynski T.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2011
|
tom 10
|
nr 4
Background. Recently, many studies have been oriented towards improving methods and efficiency of antioxidants recovery from different fruit and their wastes. The aim of the study was to evaluate antioxidant potential of apple seeds and peel, which constitute the fruit industry wastes, and compare it to apple flesh. Antioxidant activity of apples at different maturity and storage stage were analysed too. Material and methods. The Idared and the Šampion cultivars of apples were used in the study. Antioxidant activity was estimated using ABTS and DPPH assays, and polyphenols profile was determined by HPLC method. Results. Seeds of analysed apple cultivars were characterised by a significantly higher antioxidant capacity and by higher concentrations of polyphenols analysed when compared to their peel and flesh. There were present two predominant compounds: phloridzin in seeds (84% and 72%) and quercetin glycosides in peels (54% and 38%, Idared and Šampion cultivars, respectively). No quercetin glycosides in seeds were found. The capacity to scavenge an ABTS radical, but not DPPH, decreased during ripening of apples, while cold storage resulted in enhanced antioxidant potential. Conclusion. It can be concluded that unripe apples together with apple seeds and peel (fruit industry wastes) constitute a valuable source of polyphenols.
18

The effect of antioxidants on Lactobacillus casei cultures

51%
Duda-Chodak A., Tarko T., Statek M.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2008
|
tom 07
|
nr 4
39-51
The growing popularity of functional foods causes increasing interest in raw materials, which can raise the pro-health value of food when supplemented. The aim of the study was to assess the effect of compounds with antioxidant properties on Lactobacillus casei, as a representative of probiotic microorganisms. In the experiments the pure antioxidants and plant extracts were used. The results showed that catechin at concentration of 100-400 μM and chlorogenic acid (400 μM) had a stimulatory effect on L. casei growth. Quercetin at concentrations of 25-50 μM showed an inhibitory effect when incubation time was ≥6 h. The lingonberry leaves extract caused a slight increase in the dry substance of biomass in comparison with control. Extracts of coffee, chokeberry, and dog rose should not be used as additives for probiotic food as they significantly inhibited L. casei. We conclude that: 1) antioxidants at concentrations higher than 100 μM may stimulate growth of L. casei; 2) except the antioxidants, some other compounds which are present in plants extracts e.g. tannins and alkaloids may exert an antibacterial influence; 3) the probiotic yoghurts supplementation with fruit and other plant materials should be preceded by careful studies about their influence on the bacteria
19
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

5-hydroxymethyl-2-furfural (HMF) – heat-induced formation, occurrence in food and biotransformation - a review

51%
Kowalski S., Lukasiewicz M., Duda-Chodak A., Ziec G.
Polish Journal of Food and Nutrition Sciences
|
2013
|
tom 63
|
nr 4
The chemical structure of 5-hydroxymethyl-2-furfural (HMF), its physicochemical properties and reactions that lead to the synthesis of HMF were discussed. Special attention was paid to HMF formation in food during processing. The potential applications of this compound in industry were described as well. Moreover, this review outlines the most important sources of HMF in human diet and estimates the potential daily intake of HMF by consumers. The known and suggested metabolic pathways, as well as the impact of HMF and its metabolites on human health are also discussed.
20

Produkcja win gronowych w Polsce - uwarunkowania przyrodnicze, ekonomiczne i prawne

51%
Tarko T., Duda-Chodak A., Gojniczek I.
Przemysł Fermentacyjny i Owocowo-Warzywny
|
2010
|
tom 54
|
nr 11-12
The main environmental factors which influence viticulture are presented in the paper. The economical and law conditions connected with winemaking in Poland are also discussed.
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