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Analysis of changes in selected parameters of calcium and magnesium metabolism in response to diet composition and B-group vitamin supplementation in rat

100%

Sadowska J.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2010

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tom 09

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nr 3

363-372

Background. The aim of the study was to investigate the effects of a diet modification and supplementation with B-group vitamins, on selected characteristics of calcium and magnesium management in rats. Material and methods. The experiment was carried out on 60 rats aged 5 months. Animals were fed two different diets. Groups I and II received clean tap water to drink, while group III had water solution of group-B vitamins. Results. Analysis of blood plasma calcium and magnesium concentrations in the studied animals did not reveal a significant effect of the analysed factors on blood plasma calcium concentration in examined rats. An increase of the plasma level of magnesium was observed with a change in the diet composition. The supplementation reduced magnesium level to those observed in animals fed a basic feed. Diet modification and supplementation exerted the influence on whole blood calcium and magnesium levels. A change in the composition of the diet and its supplementation results also in an increase in bone calcium content in males, and in an increase in bone magnesium content in females. Conclusions. Lack of changes in blood plasma calcium levels in the studied animals implies the preservation of the homeostatic mechanisms that regulate its concentration, whereas the observed significant changes in the concentration of magnesium, point to a significant effect of this factor on its metabolism. Changes in hematocrit indicator, whole blood concentrations of calcium and magnesium and the absence of changes in concentrations of these elements in blood plasma of supplemented animals may indicate that the elements move to erythrocytes, which may imply a distortion of cellular membrane and an increase in its permeability. Composition of the diet and its supplementation modified also bone calcium and magnesium concentrations in the studied rats.

2

Production of B-group vitamins by some soil borne fungi pathogenic to groundnut (Arachis hypogea L.)

100%

Dahm H., Reddy M. N., Strzelczyk E.

Bulletin of the Polish Academy of Sciences. Biological Sciences

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1989

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tom 37

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nr 1-3

3

Occurrence of some B-group vitamins in the root and seed exudates of groundnut (Arachis hypogea L.)

84%

Wlodarski K. H., Marciniak M. M.

Bulletin of the Polish Academy of Sciences. Biological Sciences

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1989

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tom 37

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nr 1-3

4

Impact of B-group vitamins on growth of Azospirillum

84%

Rozycki H., Strzelczyk E., Li C. Y.

Acta Microbiologica Polonica

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1996

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tom 45

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nr 2

5

Promoting effect of Trichoderma on cutting growth in biocontrol of Fusarium carnation wilt

84%

Manka M., Fruzynska-Jozwiak D., Pokojska-Burdziej A., Dahm H.

Folia Horticulturae

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1997

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tom 09

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nr 1

6

Rearing results and carcass quality of broiler chickens fed diets with increased level of amino acids and B-group vitamins

84%

Skomial J., Swierczewska E., Riedel J.

Annals of Animal Science. Supplement

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2003

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nr 2

7

Production of B-group vitamins and auxins by Fusarium oxysporum Schlecht. and Rhizoctonia solani Kuhn, isolates pathogenic to pine [Pinus sylvestris L.] seedlings

84%

Dahm H., Pokojska-Burdziej A., Strzelczyk E., Manka M.

Phytopathologia Polonica

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1996

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tom 12

8

Ocena zawartosci witamin w racjach pokarmowych kobiet o niskiej aktywnosci fizycznej

67%

Bronkowska M., Karcz I.

Roczniki Państwowego Zakładu Higieny

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2007

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tom 58

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nr 3

533-540

Oceniono zawartość witamin w racjach pokarmowych kobiet o małej aktywności fizycznej (n=100). W badaniu zastosowano wywiad o spożyciu w ciągu 24 godzin oraz historię żywienia. W całodziennych posiłkach stwierdzono niskie pobranie witamin B1, B2 i B6. Witamina B pokrywała 64,7% normy, witamina B2 - 81,2% normy, witamina B6 - 72,2% normy, niacyna - 63,5% normy oraz folacyna - 71,8% normy. Nie wykazano statystycznie istotnych różnic w spożyciu witamin przez kobiety zróżnicowane pod względem wieku i wykształcenia.

9

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Ocena zawartości witamin z grupy B w owsianych produktach bezglutenowych

67%

Rybicka I., Gliszczynska-Swiglo A.

Zeszyty Problemowe Postępów Nauk Rolniczych

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2014

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tom 576

Celem badań było oznaczenie zawartości witamin z grupy B: witaminy B₁, B₂, B₆ i PP we wszystkich dostępnych w 2013 roku na polskim rynku owsianych produktach bezglutenowych. Materiał doświadczalny stanowiło 7 owsianych produktów bezglutenowych, takich jak mąki i mieszanki do wypieku chleba i ciastek oraz płatki. Produkty poddano hydrolizie enzymatycznej z użyciem taka-diastazy oraz hydrolizie kwasowej z zastosowaniem kwasu solnego. Zawartość witamin z grupy B oznaczono metodami wysokosprawnej chromatograﬁi cieczowej. Średnia zawartość witamin B₁, B₂, B₆ (jako sumy pirydoksalu, pirydoksaminy, pirydoksyny) oraz PP we wszystkich produktach wynosiła odpowiednio 0,184, 0,050, 0,159, 0,544 mg·100 g⁻¹ produktu. Największą zawartość witaminy B₁ stwierdzono w płatkach owsianych, a pozostałych witamin w musli owsianym z owocami. Owsiane produkty bezglutenowe charakteryzowały się zróżnicowaną zawartością witamin B₁, B₂, B₆ i PP. Najbogatszym źródłem analizowanych witamin były płatki owsiane oraz musli owsiane z owocami.

10

Effect of supplementing feeds with group B vitamins and Humobentofet preparation on the composition and properties of chicken meat and fat

67%

Pietrzak D., Mroczek J., Pistelok M., Niemiec J.

Annals of Animal Science. Supplement

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2005

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nr 2

11

Celowość i możliwości wzbogacania produktów zbożowych w Polsce

67%

Bartnik J.

Roczniki Państwowego Zakładu Higieny

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1963

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tom 14

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nr 2

12

Beef as a source of bioactive components

67%

Sadowska A., Waszkiewicz-Robak B., Nowosinska K., Batogowska J., Rakowska R.

Zeszyty Problemowe Postępów Nauk Rolniczych

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2014

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tom 576

Beef is classiﬁed as the most valuable meat in terms of nutritional value. It contains a number of valuable bioactive substances, preferably affecting the functioning of the body. It is a rich source of protein, amino acids, bioactive peptides (including taurine, carnosine, creatine, carnitine) and contains collagen rich with hydroxy acids (hydroxyproline and hudroksylizyne). Beef is also characterized with a high content of B vitamins (especially B₁₂ vitamin), minerals including most of all easily digestible iron, zinc and copper. Moreover, from a nutritional point of view beef fat contains lots of valuable components, such as conjugated linoleic acid (CLA), signiﬁcant amounts of fatty acids from n-3 group and coenzyme Q₁₀. In comparison with meat obtained from other animals beef derived from animal meat breed is characterized by a low content of intramuscular fat (2–3%) which is connected with low content of saturated fatty acids. At the same time according to the latest data consuming too much red meat can pose a risk to health due to the development of many diseases.

13

Bioconversion of whey into biomass of Kluyveromyces sp. and its nutritional study

67%

Kar T., Misra A. K.

Polish Journal of Food and Nutrition Sciences

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1998

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tom 07

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nr 4

Growth characteristics, gross composition and the nutritive value in terms of liver protein regeneration capacity, protein efficiency ratio and the protein digestibility of the biomass of Kluyveromyces marxiamis subsp. marxianus NRRL Y-2415 were determined after growth in concentrated acid whey (12.72% lactose) at 30°C. The biomass (11.2 g/L) had a crude protein content of 49.8% and true protein content of 42.4%. Groups of 5 male albino rats 21-28 days old when given diets with protein supplied by casein, protein biomass from Kluyveromyces marxianus subsp. marxianus NRRL Y-2415 or the protein biomass supplemented with 0.5% DL-methionine showed liver protein regeneration capacity (after a 2-day fast) of 90%, 34% and 93.3%, protein efficiency ratio 2.6, 1.76 and 2.83 and true protein digestibility of 93.30, 93.31 and 93.43%, respectively. Feeding of rats with single cell protein showed no ill effects on the rats.

14

Influence of supplemental betaine and B-group vitamins in mixtures with different level of methionine on lipid metabolism in growing-finishing pigs

67%

Skomial J., Gagucki M.

Annals of Animal Science. Supplement

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2003

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nr 2

15

Production of B-group vitamins by Cylindrocarpon destructans [Zinssm.] Scholten, isolates pathogenic and nonpathogenic to pine [Pinus sylvestris L.], spruce [Picea excelsa L.] and fir [Abies alba Mill.]

67%

Dahm H., Strzelczyk E.

Phytopathologia Polonica

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1995

|

tom 09

16

The influence of extrusion on chemical composition of dry seeds of bean [Phaseolus vulgaris L.]

67%

Korus J., Gumul D., Achremowicz B.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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2006

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tom 09

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nr 1

The aim of present work was to evaluate the influence of extrusion parameters on chemical composition of seeds of five bean cultivars. Milled seeds were moisturized to 14% or 20%, and processed in single screw extruder at 120 or 180°C. On raw material and extrudates the following analyzes were performed: protein, lipids, TDF, SDF and IDF content. Also content of starch, ash and mineral compounds was analyzed. The content of analyzed compounds in 100g of dry basis of not processed bean varied depending on cultivar, in the range: 23.9–29.8 g of protein, 1.54–1.78 g of lipids, 59.9–68.4 g of total carbohydrates, 32.2–39.6 g of starch, 20.6–24.5 g of TDF and 3.81–4.21 g of ash. After extrusion the content of these compounds was as follows: 23.8–30.2 g of protein, 1.41–1.82 g of lipids, 53.1–60.7 g of total carbohydrates, 28.7–35.0 g of starch, 3.64–4.03 g of ash and 19.5–23.8 g of TDF. Extrudates obtained from higher moisture raw material had higher content of lipids, total carbohydrates and insoluble dietary fiber in comparison to extrudates from lower moisture raw material. Except higher moisture also lower temperature of process influenced of better preservation of mentioned above components. There was no significant influence of extrusion parameters on minerals content.

17

Rola witamin w zywieniu szynszyli

59%

Barabasz B.

Biuletyn Informacyjny dla Hodowców Szynszyli

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1996

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nr 1

20-22

18

Badanie i ocena sanitarno-higieniczna piwa butelkowego

59%

Wierzchowski J., Czarnowska W., Severin M.

Roczniki Państwowego Zakładu Higieny

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1957

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tom 08

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nr 6

19

Fortyfikowane produkty zbozowe zrodlem witamin grupy B

59%

Lebiedzinska A., Cyman E.

Bromatologia i Chemia Toksykologiczna

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2007

|

tom 40

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nr 3

261-266

Celem pracy było oznaczenie zawartości witamin z grupy B (B1, B2, B6 i niacyny) w produktach zbożowych. Badane mąki, pieczywo i płatki śniadaniowe charakteryzują się zróżnicowaną zawartością analizowanych witamin z wyraźnie wyższą ich zawartością w produktach pełnoziarnistych i wzbogacanych syntetycznymi witaminami. Porcja 100 g wzbogacanych płatków śniadaniowych może być bardzo dobrym, potencjalnym źródłem tiaminy i witaminy B6 realizując normy dziennego zapotrzebowania odpowiednio: w zakresie od 57,5% do 72,1% i od 65,4% do 91,5%.

20

Antioxidant and antiradical activity of raw and extruded common beans

59%

Korus J., Gumul D., Folta M., Barton H.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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2007

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tom 10

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nr 4

Ograniczanie wyników

Analysis of changes in selected parameters of calcium and magnesium metabolism in response to diet composition and B-group vitamin supplementation in rat

Production of B-group vitamins by some soil borne fungi pathogenic to groundnut (Arachis hypogea L.)

Occurrence of some B-group vitamins in the root and seed exudates of groundnut (Arachis hypogea L.)

Impact of B-group vitamins on growth of Azospirillum

Promoting effect of Trichoderma on cutting growth in biocontrol of Fusarium carnation wilt

Rearing results and carcass quality of broiler chickens fed diets with increased level of amino acids and B-group vitamins

Production of B-group vitamins and auxins by Fusarium oxysporum Schlecht. and Rhizoctonia solani Kuhn, isolates pathogenic to pine [Pinus sylvestris L.] seedlings

Ocena zawartosci witamin w racjach pokarmowych kobiet o niskiej aktywnosci fizycznej

Ocena zawartości witamin z grupy B w owsianych produktach bezglutenowych

Effect of supplementing feeds with group B vitamins and Humobentofet preparation on the composition and properties of chicken meat and fat

Celowość i możliwości wzbogacania produktów zbożowych w Polsce

Beef as a source of bioactive components

Bioconversion of whey into biomass of Kluyveromyces sp. and its nutritional study

Influence of supplemental betaine and B-group vitamins in mixtures with different level of methionine on lipid metabolism in growing-finishing pigs

Production of B-group vitamins by Cylindrocarpon destructans [Zinssm.] Scholten, isolates pathogenic and nonpathogenic to pine [Pinus sylvestris L.], spruce [Picea excelsa L.] and fir [Abies alba Mill.]

The influence of extrusion on chemical composition of dry seeds of bean [Phaseolus vulgaris L.]

Rola witamin w zywieniu szynszyli

Badanie i ocena sanitarno-higieniczna piwa butelkowego

Fortyfikowane produkty zbozowe zrodlem witamin grupy B

Antioxidant and antiradical activity of raw and extruded common beans