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Vegetable as a source of carotenoids

100%

Bogacz-Radomska L., Harasym J.

Nauki Inżynierskie i Technologie

2016

nr 4(23)

Plants are rich and still unexploited sources of bioactive compounds, attractive for their therapeutic properties and as the raw material for the formulation of pharmaceutical and food products. The colour of the plants, especially comestibles as vegetables or fruits, results from chemical compounds whose metabolic activity is the aim of many studies nowadays. The carotenoids, a group of organic compounds with an unsaturated skeleton of hydrocarbons, results in the colours of yellow, orange and red. Having antioxidant activity and, for some of them, being the precursors to vitamin A in the animal organisms are willingly used in very different medical applications. The article describes the current state of knowledge regarding the types and quantities of carotenoids in vegetables, the advancement of knowledge of their metabolic impact, their possible applications in medicine, as well as the desired directions for further research. Also, the scope of their industrial use and the prospects of carotenoids’ market development are included. This work is carried out in the framework of the COST Action – EUROCAROTEN CA15136, with the aim of the exchange and development of knowledge between European researchers working on carotenoids.

Differences in nutritional value and amino acid composition of Moina macrocopa (Straus) using yeast Saccharomyces cerevisiae and Rhodotorula glutinis as fodder substrates

67%

Khudyi O., Kushniryk O., Khuda L., Marchenko M.

International Letters of Natural Sciences

2018

tom 68

The nutritional composition and amino acid profile of Moina macrocopa were studied using different types of yeast (Saccharomyces cerevisiae and Rhodotorula glutinis) as fodder substrates. The effective accumulation of carotenoids in Moina macrocopa during R. glutinis yeast application was not accompanied by deterioration in the nutritional value of zooplankton. The content of total proteins and total lipids in Moina grown on S. cerevisiae and R. glutinis was not significantly different. However, the use of R. glutinis in the cultivation of M. macrocopa led to the change in the ratio of proteinogenic amino acids in the studied cladocerans. In particular, the share of methionine, leucine and isoleucine significantly increased. It allowed to enhance the quality of protein in the fodder zooplankton, that is especially important in the feeding of fish fry.

Ograniczanie wyników

1 International Letters of Natural Sciences

1 Nauki Inżynierskie i Technologie

1 Bogacz-Radomska L.

1 Harasym J.

1 Khuda L.

1 Khudyi O.

1 Kushniryk O.

1 Marchenko M.

1 2018

1 2016

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Vegetable as a source of carotenoids

Differences in nutritional value and amino acid composition of Moina macrocopa (Straus) using yeast Saccharomyces cerevisiae and Rhodotorula glutinis as fodder substrates