Wyniki wyszukiwania

1

Elicitation and treatment with precursors of phenolics synthesis improve low-molecular antioxidants and antioxidant capacity of buckwheat sprouts

100%

Swieca M.

Acta Scientiarum Polonorum. Technologia Alimentaria

|

2016

|

tom 15

|

nr 1

2

Wplyw rodzaju proteazy na proces hydrolizy bialek nasion wybranych roslin straczkowych

63%

Swieca M., Baraniak B.

Acta Scientiarum Polonorum. Biotechnologia

|

2006

|

tom 05

|

nr 1-2

49-59

3

Proteolytic modification of selected legume flours

63%

Baraniak B., Swieca M.

Acta Scientiarum Polonorum. Technologia Alimentaria

|

2008

|

tom 07

|

nr 1

The influence of pepsin (EC 3.4.1.1) and trypsin (EC 3.4.4.4) action on the chemical composition of legume flours was the aim of this study. The level of proteins and lipids in hydrolysed flours was changed significantly. In comparison to the raw flours also fatty acid composition in treated flours was altered. In the lentil flours both trypsin and pepsin digestion conditions have decreased the level of unsaturated fatty acid. It is noteworthy that in all investigated, hydrolysed flours ratio linoleic: oleic fatty acid was significantly decreased in comparison to unhydrolysed flours (about 40%-pea; 60%-lentil). Our investigations were also focused on the potential implementations of IMAC method in the separation and purification of peptides. Generally, peptides separation profiles, performed on immobilized Zn (II), were dependent on the kind of flour and enzyme used in the hydrolysis process. In the lights of our results is clearly visible that investigated peptides had a weak affinity to the chelated metal ions. It is noteworthy, that in some cases the influences of chelating factor on separation profiles were noticeable.

4

Influence of simulated digestion in various pH conditions on antioxidant activity and composition of extracts from selected spices

63%

Gawlik-Dziki U., Swieca M.

Herba Polonica

|

2007

|

tom 53

|

nr 3

Extracts of dried leaves of dill (Anethum graveolens) and parsley (Petroselinum crispum), black pepper fruits (Piper nigrum), and black cumin seeds (Nigella sativa) under and after simulated digestion were investigated for their antiradical activity, iron chelation, iron reduction and inhibition of lipid peroxidation. The changes of total phenolic compounds, phenolic acids, quercetin and kaempferol content were also measured. In vitro digestion caused significant increase of total phenolics content in all samples, except black pepper fruits extract. All samples showed low ability to scavenge DPPH radicals (below 18%). The highest activity was observed for parsley leaves extract, and the lowest in the case of black pepper fruits extract. Hydrolyzed extracts from black cumin seeds, parsley and dill leaves showed significantly better iron chelating capacity then non-hydrolyzed samples. After digestion this activity increased in all samples, except black pepper fruits extract. The highest ability to inhibition of lipid peroxidation was obtained for hydrolyzed black cumin seeds samples. Activity of all samples increased after digestion.

5

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Effect of various pH conditions simulated in vivo on the activity of lipophilic antioxidants isolated from selected spices

63%

Gawlik-Dziki U., Swieca M.

Polish Journal of Food and Nutrition Sciences

|

2007

|

tom 57

|

nr 3[A]

Extracts of rosemary (Rosemarinus officinalis), thyme (Thymus vulgaris) and marjoram (Origanum majorana) before and after simulated digestion were investigated for their antiradical activity, iron chelation, iron reduction and inhibition of lipid peroxidation. The changes of total phenolic compounds, phenolic acids, quercetin, kaempferol and luteolin contents were measured as well. Digestion in vitro caused a significant increase in the content of total phenolics in all samples. The rosemary extract showed the highest ability to scavenge free DPPH radicals (91.97%). The activities of marjoram and thyme samples were much lower (32.55 and 24%, respectively). Digestion in vitro caused a decrease of activity in all samples. The highest decrease (88.47%) occurred after rosemary extract digestion. The activity of thyme and marjoram extracts decreased about 71.05% and 29.24% respectively. The extracts obtained from marjoram and thyme showed significant chelating power (>76%), whereas the rosemary extract was less active (19.26%). No interchangeable effect of hydrolysis under variable pH conditions on the chelating power was noticed in the study. In vitro digestion had no significant effect on the ability of the rosemary extract to inhibit linoleic acid autooxidation, the activity of this sample was high (about 87%). In the case of the other samples a significant decrease in their activity was observed after the in vitro digestion. The highest losses of activity were observed in the case of the marjoram extract. Reducing power of thyme and marjoram extracts was lower than the activity of rosemary extract but the differences were not truly significant. After digestion the activity of all samples decreased dramatically. In the case of rosemary and marjoram extracts digestion caused about 83% decrease of their activity. The thyme extract after hydrolysis retained 12.26% of its reducing power.

6

Influence of thermal processing on phenolics compounds level and antiradical activity of dill [Anethum graveolens L.]

63%

Swieca M., Gawlik-Dziki U.

Herba Polonica

|

2008

|

tom 54

|

nr 3

Content of total phenolics, phenolic acids and flavonoids in different extracts of fresh and thermal processed dill were investigated. Antioxidant activity, exhibited as a DPPH and ABTS free radical scavenging abilities were also studied. The highest content of total phenolics, phenolic acids and flavonoids was found in the samples of fresh dill extracted with 50% acetone (35.23; 19.49; 30.39 mg/g dw., respectively), the lowest in the case of methanolic extracts of dried dill (17.73; 7.58; 4.05 mg/g dw., respectively). It is noteworthy that studied extracts showed higher scavenging activity against ABTS (max > 25%) then DPPH radicals (max >15%). The best results were obtained in the case of extracts of dried dill. On the other hand, the lowest activity was found in the extracts of frozen dill. No significant correlations between phenolic compounds content and antiradical activities were found. We concluded that thermal processed dill exhibited free radical scavenging abilities, better or comparable with fresh samples and can be used as it valuable substitute.

7

Impact of density of breeding on the growth and some nutraceutical properties of ready - to - eat lentil (Lens culinaris) sprouts

51%

Swieca M., Gawlik-Dziki U., Jakubczyk A.

Acta Scientiarum Polonorum. Hortorum Cultus

|

2013

|

tom 12

|

nr 4

Nutritional and nutraceutical quality of sprouts is strongly affected by growth conditions. This study focused on determining the influence of breeding density on seedling growth, phenolics content and some antioxidant capacity of ready-to-eat lentil sprouts. Content of condensed tannins (ranging from 1.77 to 3.16 mg g-1 DM) and flavonoids (ranging from 15.13 to 25.08 mg g-1 DM) increased with the increasing density of breeding. The contents of the p-hydroxybenzoic and ferulic acids, and (+) catechin decreased with the increasing density of breeding in 3-days-old seedlings. Additionally, the level of quercetin was elevated at a higher degree in sprouts cultivated at density of 1.22 seeds per cm2 and average 10.42 and 5.91 ȝg g-1 DM for 3- and 4-days-old sprouts, respectively. Metal chelating ability was the highest for sprouts obtained at the lowest density: 92% and 86% for 3- and 4-days-old sprouts, respectively. Fresh mass yield and lipids preventing abilities were negatively affected by density of breeding. It can be concluded that density of breeding plays an important role in design of chemical composition and bioactivity of lentil sprouts.

8

Flocculants application for precipitation and separation of proteins from Lens culinaris cv. Tina

51%

Baraniak B., Swieca M., Slowik A.

Acta Scientiarum Polonorum. Technologia Alimentaria

|

2009

|

tom 08

|

nr 2

33-40

Background. Lentil (Lens culinaris) is an important crop in many developing countries. Usefulness of protein isolates in the human nutrition and animal feeding have been also studied. Improvement of protein precipitation and fractionation efficiency by using different flocculants was the aim of this study. Material and methods. The polyelectrolytes Magnafloc LT-22 and Magnafloc LT-25 were tested in the process of coagulation and fractionation of protein from lentil protein extracts. Proteins were extracted from flour with 0.5 M NaCl in the 50 mM Tris-HCl buffer pH 7.5 and 2 mM NaOH at ratio 1:10. Protein were coagulated at different pH (6, 5, 4, 3) using flocculants in three different concentration 0.1, 0.3 and 0.5%. Samples were analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Results. Influence of extraction medium on the yield and quality of protein was visible. In all studied cases proteins were the most effective precipitated with Magnofloc LT-25. Application of different pH condition for coagulation caused fractionation of lentil protein. Gel electrophoresis of protein of all studied samples showed different molecular weight subunit patterns ranging from 8 to 102 kDa. Conclusions. Using of flocculants as coagulating factors allows obtaining a high concentrated protein isolates, however the yields of flocculation were determined by different extraction systems, concentration of flocculants and pH condition of process

9

Seeds of Arnica montana and Arnica chamissonis as a potential source of natural antioxidants

51%

Gawlik-Dziki U., Swieca M., Sugier D., Cichocka J.

Herba Polonica

|

2009

|

tom 55

|

nr 1

60-71

Arnica sp. infusions and tinctures play a great role in the traditional and contemporary medicine. Seeds of plantation-grown Arnica montana L. (AM) and Arnica chamissonis var. foliosa Less. (AC ) are a good source of bioactive compounds such as phenolic acids and flavonoids. In both studied genera higher levels of phenolic acids and flavonoids were detected in water extracts. Regardless of plant genus, predominant fractions of phenolics were determined in seeds, comprising chlorogenic, caffeic acid, quercetin and kaempferol. All samples show high antioxidant activity, however, their levels depend on the extraction procedure and used material. The free radicals were scavenged most effectively by extracts of AC seeds (30.3% – SASA, 31.3% – DPPH and 39.8% – ABTS, respectively). It should be noted that lipid peroxidation was strongly inhibited by both studied tinctures. It is noteworthy that studied samples show positive correlations between inhibition of lipid peroxidation ability and total flavonoids and phenolic acids content (r=0.89 and r=0.83, respectively). Results obtained from this study show that Arnica seeds extract, either alone or in combination with other active principles, can be used in cosmetic, nutraceutical and pharmaceutical applications.

10

Kiełki brokułu jako źródło potencjalnie bioprzyswajalnych antyoksydantów

51%

Swieca M., Gawlik-Dziki U., Dziki D., Baraniak B.

Bromatologia i Chemia Toksykologiczna

|

2012

|

tom 45

|

nr 3

11

Comparison of antioxidant properties of infusions from different parts of Arnica montana and Arnica chamissonis var. foliosa Less.

51%

Gawlik-Dziki U., Swieca M., Sugier D., Cichocka J.

Herba Polonica

|

2010

|

tom 56

|

nr 2

Arnica chamissonis (AC) was a good source of total phenolics, phenolic acids and flavonoids. Irrespective of raw material the highest reducing powers were observed in AC infusions, whereas the highest chelating power (about 100%) was stated in the rhizomes of AC. Free radicals were the most effectively scavenged by extracts of AC flower heads and herb (about 60% – SASA and 90% – ABTS , respectively). Lipid peroxidation was strongly inhibited by flower heads infusion of both Arnica genera and herb infusions of Arnica montana (AM) – about 100%. Positive correlations between ABTS +. and O2 - radical scavenging properties, reducing power and total phenolics content (r=0.97, r=0.79, r=0.83, and r=0.50, respectively), flavonoids content (r=0.92, r=0.77, r=0.66, and r=0.51, respectively) and phenolic acids content (r=0.86, r=0.94 and r=0. 75, respectively) were found. In addition, inhibition of lipid peroxidation was correlated with total phenolics and flavonoids contents (r=0.50, r=0.51, respectively).

12

Improvement of nutraceutical value of broccoli sprouts by natural elicitors

51%

Gawlik-Dziki U., Swieca M., Dziki D., Sugier D.

Acta Scientiarum Polonorum. Hortorum Cultus

|

2013

|

tom 12

|

nr 1

Contrary to genetic engineering elicitation is a cheaper and socially acceptable methods for improving plant food functionality. In this work broccoli sprouts were elicited with Saccharomyces cerevisiae (SC) and Salix daphnoides bark (SD) extracts. The most effective elicitors of phenolics overproduction were 1% SD and 0.5% SC. Treatment with 0.1% SC significantly increased content of ferulic acid, whereas p-coumaric and syryngic acids levels were significantly elevated by elicitation with SC (0.5% and 1%) and SD. All studied extracts appeared to be very effective elicitors of kaempferol biosynthesis (17-fold for 0.1% SC). In the case of mastication-extractable phytochemicals significant increase of SOD-like activity was observed after elicitation with 0.1% SC, 1% SC and 1% SD. All elicitors caused also an increase of OH• radicals scavenging ability. The most effective was 1% SC, where an increase was about 40%. Elicitation significantly improved potential bioaccessibility of compounds with anti-ROS activities, especially SOD-like active phytochemicals, thus may consist an effective biotechnology.

13

Comparison of in vitro lipoxygenase, xanthine oxidase inhibitory and antioxidant activity of Arnica montana and Arnica chamissonis tinctures

51%

Gawlik-Dziki U., Swieca M., Sugier D., Cichocka J.

Acta Scientiarum Polonorum. Hortorum Cultus

|

2011

|

tom 10

|

nr 3

Preparations of Arnica have been used for treatment of post-trauma effects and inflammatory diseases. The aim of the study was to determine and compare the antioxidant activities and in vitro lipoxygenase (LOX) and xanthine oxidase (XO) inhibitory activity of different parts of A. montana (AM) and A. chamissonis (AC) with reference to the polyphenolic compounds content. Based on IC50 values could be concluded that active compounds of AM acted mainly as a XO inhibitors while LOX was more effective inhibited by AC samples. The highest antiradical activity was observed in the cases of AM flower heads and AC herbs tincture. All studied materials exhibited high chelating power (with IC50 ranged from 10.96 to 11.84 mg/ml) and ability to inhibition of lipid peroxidation (IC50 ranged from 10.00 to 15.09 mg/ml). Arnica tinctures possess high antioxidant abilities and XO and LOX inhibitory activity that might be helpful in preventing or slowing the progress of free radical dependent diseases. Additionally, results clearly showed that A. chamissonis might be a valuable herbal raw material.

14

Changes of antioxidant potential of pasta fortified with parsley (Petroselinum Crispum Mill.) leaves in the light of protein - phenolics interactions

51%

Seczyk L., Swieca M., Gawlik-Dziki U.

Acta Scientiarum Polonorum. Technologia Alimentaria

|

2015

|

tom 14

|

nr 1

Background. Pasta is considered as an effective carrier of prohealth ingredients in food fortification. The aim of this study was to examine the changes of antioxidant potential of wheat pasta affected by fortification with powdered parsley leaves. A special attention was paid to effectiveness of fortification in the light of protein- phenolic interactions. Material and methods. To improve antioxidant activity of pasta, part of wheat flour was replaced with powdered parsley leaves from 1% to 4% (w/w). The total phenolics content was determined with Folin- -Ciocalteau reagent. Antioxidant capacity was evaluated using in vitro assays - abilities to scavenge free radicals (ABTS) and to reduce iron (III) (FRAP). Predicted phenolic contents and antioxidant activity were calculated. To determine the protein-phenolics interactions SE-HPLC and SDS-PAGE techniques were used. Results. Fortification of pasta had a positive effect on its phenolic contents and antioxidant properties. The highest phenolics level and antioxidant activity of pasta were obtained by supplementation with 4% of parsley leaves. However, in most cases experimental values were significantly lower than those predicted. The protein profiles obtained after SDS-PAGE differed significantly among control and enriched pasta. Furthermore, the addition of parsley leaves to pasta resulted in increase of peaks areas obtained by SE-HPLC. Results indicate the occurrence of the protein-phenolics interactions in fortified pasta. Conclusion. Overall, the effectiveness of fortification and consequently biological effect is limited by many factors including interactions between phenolics and pasta proteins. In the light of this results the study of potential interaction of bioactive supplements with food matrix should be taken into account during designing new functional food products.

15

Effect of selected divalent cations on protein mobilization in lentil (Lens culinaris) sprouts

51%

Swieca M., Baraniak B., Gawlik-Dziki U.

Journal of Elementology

|

2014

|

tom 19

|

nr 2

The influence of calcium and magnesium on protein mobilization and non-protein nitrogen content in cotyledons of germinated lentil was studied. Elicitation of metabolism in sprouts modifies the rate of protein mobilization and causes a subsequent increase in the non-protein nitrogen fraction in lentil cotyledons. Application of MgCl 2 proved to be the most beneficial, leading to the highest yield of non-protein nitrogen in cotyledons from 6-days-old lentil sprouts. Regardless of the type of elicitor, a decrease in the activity of proteolytic enzymes was observed in cotyledons from 3- and 4-day-old lentil sprouts. A significant correlation was found in sprouts elicited with MgCl 2 between the non-protein nitrogen content and activities of endo- and aminopeptidases. The information provided by this study allows us to design conditions for lentil sprouting which will result in an enhanced level of potentially bioaccessible non-protein nitrogen (free amino acids and peptides).

16

Applying sprouts of selected legumes as carriers for Lactobacillus rhamnosus gg – screening studies

45%

Swieca M., Seczyk L., Gawlik-Dziki U., Kordowska-Wiater M., Pytka M.

Żywność Nauka Technologia Jakość

|

2017

|

tom 24

|

nr 4

Probiotics and prebiotics play an important role in human and animal nutrition. Those research studies were performed to evaluate the potential of using legume sprouts as carriers for probiotic strain of Lactobacillus rhamnosus GG. They determined the effect of legume species, temperature of sprouting, and inoculation methods of seeds or growing sprouts on the survival and/or growth of probiotics. It was found that the count of bacteria in sprouts depended on the germination temperature, inoculation methods as well as on the species of legume used as a carrier. The beans examined (Adzuki and Mung) germinated effectively at a temperature between 25 ÷ 35 ºC. And the lentil sprouted most effectively at 25 ºC. In the case of soy-bean and lentil, the temperature of 35 ºC caused the germination efficiency to decrease. The growth of Lb. rhamnosus GG was reported only in the case of the lentil and soy-bean sprouts obtained from the seeds imbibed in an inoculum and germinated at 25 ºC. The count of probiotic bacteria was 3.1×10⁶ and 7.18×10⁶ CFU per grams of fresh mass, respectively. The sprouts obtained from the bean seeds analyzed did not provide any conditions for probiotic bacteria to survive and grow. The best carrier for the probiotic bacteria studied were the soy-bean sprouts; in their case, after inoculation of seeds and using a suspension of probiotic bacteria, the sprouts obtained at 25 ºC had the best quality parameters.

17

Liście komosy ryżowej (Chenopodium quinoa Willd) jako źródło naturalnych inhibitorów oksydazy ksantynowej

45%

Gawlik-Dziki U., Swieca M., Dziki D., Baraniak B., Tomilo J.

Bromatologia i Chemia Toksykologiczna

|

2012

|

tom 45

|

nr 3

18

Chemical composition of seeds of linseed (Linum usitatissimum L.) cultivars depending on the intensity of agricultural technology

39%

Kraska P., Andruszczak S., Kwiecinska-Poppe E., Rozylo K., Swieca M., Palys E.

Journal of Elementology

|

2016

|

tom 21

|

nr 2

The aim of this study was to determine the effect of the level of agronomic practice on the content of N, P, K, Mg, Zn, Cu, Mn, Fe and Ca in linseed seed cultivars (cv. Szafir and Oliwin) sown at a row spacing of 15 cm or 25 cm. A field experiment was carried out in 2010–2012. on mixed rendzina soil. The agronomic practice applied differed in the dosage of nitrogen (40, 60 or 80 kg N ha-1) and in weed control (A. without herbicides; B. with two herbicides, C. with three herbicides). The cultivar Szafir was characterised by a significantly higher content of nitrogen than cv. Oliwin, which in turn had a higher manganese content. The content of potassium, magnesium, zinc and manganese in seeds was higher when flax was sown at the narrower row spacing (15 cm) compared to the 25 cm row spacing. A similar relationship was determined for nitrogen, iron and calcium, but statistical verification did not confirm the significance of these differences. The level of agrotechnology in linseed crop cultivation did not influence the seed concentration of the elements. A slightly higher content of the elements in seeds was detected in the treatments where extensive (40 kg N ha-1, without herbicides) and medium intensive technology (60 kg N ha-1, Linurex 50 WP, Fusilade Forte 150 EC) were used, compared to intensive technology (80 N ha-1, Linurex 50 WP, Fusilade Forte 150 EC, Glean 75 WG). A slightly higher content of Fe and Ca was determined in seeds harvested from the plots where the intensive technology was used. Weather conditions significantly affected the content of K, Mg, Zn and Mn in linseed seeds

19

Characterization of active compounds of different garlic (Allium sativum L.) cultivars

33%

Szychowski K. A., Rybczynska-Tkaczyk K., Gawel-Beben K., Swieca M., Karas M., Jakuczyk A., Matysiak M., Binduga U. E., Gminski J.

Polish Journal of Food and Nutrition Sciences

|

2018

|

tom 68

|

nr 1

Garlic (Allium sativum L.) has a reputation as a therapeutic agent for many different diseases such as microbial infections, hypertension, hypercholesterolaemia, diabetes, atherosclerosis and cancer. Health benefi ts of garlic depend on its content of biologically-active compounds, which differs between cultivars and geographical regions. The aim of this study was to evaluate and compare the biological activity of aqueous extracts from nine garlic varieties from different countries (Poland, Spain, China, Portugal, Burma, Thailand and Uzbekistan). Antioxidant properties were evaluated through free radical scavenging (DPPH•, ABTS•+) and ion chelation (Fe2+, Cu2+) activities. The cytotoxicity of garlic extracts was evaluated in vitro using Neutral Red Uptake assay in normal human skin fi broblasts. The obtained results revealed that garlic extracts contained the highest amount of syringic and p-hydroxybenzoic acids derivatives. The lowest IC50 values for DPPH•, ABTS•+ scavenging and Cu2+ chelating ability were determined in Chinese garlic extracts (4.63, 0.43 and 14.90 μg/mL, respectively). Extracts from Spanish cultivar Morado and Chinese garlic were highly cytotoxic to human skin fi broblasts as they reduced cellular proliferation by 70–90%. We showed diverse contents of proteins and phenolic components in garlic bulbs from different varieties. The obtained results could help to choose the cultivars of garlic which contain signifi cant amounts of active compounds, have important antioxidant properties and display low antiproliferative effect and/or low cytotoxicity against normal human skin fi broblast BJ.

20

Effects of topical treatment of foot rot in sheep using ozonated olive ointment

33%

Szponder T., Zdziennicka J., Nowakiewicz A., Swieca M., Sobczynska-Rak A., Zylinska B., Patkowski K., Junkuszew A., Wessely-Szponder J.

Journal of Veterinary Research

|

2021

|

tom 65

|

nr 3

Ograniczanie wyników

Elicitation and treatment with precursors of phenolics synthesis improve low-molecular antioxidants and antioxidant capacity of buckwheat sprouts

Wplyw rodzaju proteazy na proces hydrolizy bialek nasion wybranych roslin straczkowych

Proteolytic modification of selected legume flours

Influence of simulated digestion in various pH conditions on antioxidant activity and composition of extracts from selected spices

Effect of various pH conditions simulated in vivo on the activity of lipophilic antioxidants isolated from selected spices

Influence of thermal processing on phenolics compounds level and antiradical activity of dill [Anethum graveolens L.]

Impact of density of breeding on the growth and some nutraceutical properties of ready - to - eat lentil (Lens culinaris) sprouts

Flocculants application for precipitation and separation of proteins from Lens culinaris cv. Tina

Seeds of Arnica montana and Arnica chamissonis as a potential source of natural antioxidants

Kiełki brokułu jako źródło potencjalnie bioprzyswajalnych antyoksydantów

Comparison of antioxidant properties of infusions from different parts of Arnica montana and Arnica chamissonis var. foliosa Less.

Improvement of nutraceutical value of broccoli sprouts by natural elicitors

Comparison of in vitro lipoxygenase, xanthine oxidase inhibitory and antioxidant activity of Arnica montana and Arnica chamissonis tinctures

Changes of antioxidant potential of pasta fortified with parsley (Petroselinum Crispum Mill.) leaves in the light of protein - phenolics interactions

Effect of selected divalent cations on protein mobilization in lentil (Lens culinaris) sprouts

Applying sprouts of selected legumes as carriers for Lactobacillus rhamnosus gg – screening studies

Liście komosy ryżowej (Chenopodium quinoa Willd) jako źródło naturalnych inhibitorów oksydazy ksantynowej

Chemical composition of seeds of linseed (Linum usitatissimum L.) cultivars depending on the intensity of agricultural technology

Characterization of active compounds of different garlic (Allium sativum L.) cultivars

Effects of topical treatment of foot rot in sheep using ozonated olive ointment