Wyniki wyszukiwania - AGRO

1

Characterisation of Mesorhizobium huakuii cyclic beta-glucan

100%

Choma A., Komaniecka I.

Acta Biochimica Polonica

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2003

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tom 50

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nr 4

Periplasmic and extracellular glucans of Mesorhizobium huakuii were isolated and characterized by compositional and MALDI-TOF analyses, as well as 1H and 13C NMR spectroscopy. It was shown that M. huakuii produces a cyclic β-glucan composed entirely of nonbranched glucose chains and unmodified by nonsugar substituents. The degree of polymerisation of the cyclic oligosaccharides was estimated to be in the range from 17 to 28. The most abundant glucan molecules contained 22 glucose residues. Glucose residues within the glucan were connected by β-(1,2) glycosidic linkages. The cyclic glucan produced by M. huakuii is quite similar to the periplasmic β-(1,2) glucans synthesized by Agrobacterium and Sinorhizobium genera. The synthesis of β-glucan in M. huakuii is osmoregulated and this glucan could function as an osmoprotectant in free living cells.

2

Fungal polysaccharides as immunostimulators

88%

Kucharska E., Bober J.

Advances in Agricultural Sciences

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2004

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tom 09

3

Probing the structural origins and mechanism of the bioactivity of food polysaccharides

75%

Morris V. J.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

4

Development of oat-banana fermented beverage with beta-glucan additive

75%

Owczarek L., Jasinska U. T., Skapska S.

Postępy Nauki i Technologii Przemysłu Rolno-Spożywczego

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2015

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tom 70

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nr 2

The aim of the study was to create a pro-healthy, tasteful, fermented, milkless beverage for people showing an allergy to milk proteins and/or lactose intolerance. An oat-banana matrix for fermentation, in versions fortified with beta-glucan preparations, PromOat, Betaven, OatFibre, was soured with starter variants, Streptococcus thermophilus, Lactobacillus paracasei, Lactobacillus plantarum. The fermentation processes were characterized within kinetic parameters. Streptococcus thermophilus selected for fermentation of the oat-banana matrix fortified with a PromOat beta-glucan preparation, assured a highly acceptable sensory profile for the fermented beverage. Beverage was characterized according to pH, viscosity, titratable acidity, lactic acid enantiomers, beta-glucan content, sensory features and the LAB number. The beverage’s sensory profile subsisted alongside the LAB number above 7 lg cfu g-1 during 4 weeks of cold storage; beta-glucan content was stable thus ensuring health benefits for consumers. All lactic acid formed and maintained in the product was L-lactate, assuring the beverage’s appropriateness for children. Practical applications. The developed functional fruit-cereal fermented beverage, fortified with beta-glucan additive, containing high number of LAB and prevalence of L-isomer of lactic acid can be an attractive alternative for people with allergy or intolerance for milk, including children. The developed technology enables to obtain product of high sensory and nutrition quality, stable up to 4 weeks of cold storage.

5

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Spent yeast as natural source of functional food additives

75%

Rakowska R., Sadowska A., Dybkowska E., Swiderski F.

Roczniki Państwowego Zakładu Higieny

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2017

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tom 68

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nr 2

Spent yeasts are by-products arising from beer and wine production which over many years have been chiefly used as feed additives for livestock. They contain many valuable and bioactive substances which has thereby generated much interest in their exploitation. Up till now, the main products obtained from beer-brewing yeasts are β-glucans and yeast extracts. Other like foodstuffs include dried brewer’s yeast, where this is dried and the bitterness removed to be fit for human consumption as well as mannan-oligosaccharides hitherto used in the feed industry. β-glucans constitute the building blocks of yeast cell walls and can thus be used in human nutrition as dietary supplements or serving as food additives in functional foods. β-glucans products obtained via post-fermentation of beer also exhibit a high and multi-faceted biological activity where they improve the blood’s lipid profile, enhance immunological status and have both prebiotic and anti-oxidant properties. Yeast extracts are currently being used more and more to enhance flavour in foodstuffs, particularly for meat and its products. Depending on how autolysis is carried out, it is possible to design extracts of various meat flavours characteristic of specific meats. Many different flavour profiles can be created which may be additionally increased in combination with vegetable extracts. Within the food market, yeast extracts can appear in various guises such as liquids, pastes or powders. They all contain significant amounts of glutamic acid, 5’-GMP and 5’-IMP nucleotides together with various amino acids and peptides that act synergistically for enhancing the flavour of foodstuff products. Recent studies have demonstrated additional benefits of yeast extracts as valuable sources of amino acids and peptides which can be used in functional foods and dietary supplements. These products possess GRAS status (Generally Recognised As Safe) which thereby also adds further as to why they should be used as natural food additives that are functional.

6

Effect of naked barley enrichment on the quality and nutritional characteristics of bread - Part I. The effect on wheat bread

63%

Pejcz E., Wojciechowicz-Budzisz A., Gil Z., Czaja A., Spychaj R.

Nauki Inżynierskie i Technologie

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2016

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nr 2(21)

Barley is gaining more interest due to its nutritional value, especially because of the dietary fibre content and the presence of non-starch polysaccharides Hull-less barley is a rich source of soluble and insoluble dietary fibre providing beneficial non-starch polysaccharides, especially β-glucans. The effects of different barley wholemeal share in wheat bread and different dough preparation methods on the quality of bread and its nutritional composition were investigated. Barley incorporation to wheat bread improved its nutritional quality by increasing the dietary fibre, β-glucans and arabinoxylans content. However, high barley concentration led to decrease in loaf volume and overall acceptability and changes in bread’s crumb and crust colour. Bread production method strongly influenced its quality and nutritional composition. Barley sourdough fermentation comparing to direct barley wholemeal incorporation allowed to obtain more acceptable products of higher nutritional quality.

7

Nutritional value of wheat, triticale, barley and oat grains

63%

Biel W., Kazimierska K., Bashutska U.

Acta Scientiarum Polonorum. Zootechnica

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2020

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tom 19

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nr 2

8

Beta-glukan jako czynnik antyodzywczy jeczmienia Czesc I - Przeglad pismiennictwa

63%

Rek-Cieply B., Rakowska B.

Biuletyn Instytutu Hodowli i Aklimatyzacji Roślin

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1992

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nr 183

141-147

9

Effect of hulless barley on body weight and chemical composition of hearts and livers in broiler chickens

63%

Kwiecien M., Winiarska-Mieczan A.

Medycyna Weterynaryjna

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2010

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tom 66

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nr 01

41-44

The purpose of the study was to determine whether replacing husked barley with hulless barley with a significantly lower share of crude fiber but a higher content of beta-glucans modifying the absorption of nutritional elements from the intestine can change the weight and the chemical composition of the heart and the liver in broiler chickens. The experiment was carried out on 162 Cobb broiler chickens reared in cages until the 42nd day of their lives, divided into three groups: one control group (K) and two experimental groups (I, II), 54 birds in each. Group K was fed mixtures with a share of wheat, group I - mixtures with hulless barley and group II - mixtures with husked barley. In starter mixtures of rearing the share of alternatively used crops was 45%, whereas its share in grower and finisher mixtures administered, respectively - 50%. The results of the study reveal that adding hulless barley to feed mixtures resulted in a statistically significant reduction in chickens’ body weight and a lower weight of their breast muscles and legs, as well as in their lower share in the meat carcass. Adding hulless barley to the mixtures contributed to increasing the weight and share of the heart muscle. Hulless barley raised dry matter content in the heart by 9.5% and that of crude ash by 6.9%, in comparison with the chickens fed wheat. The type of barley significantly modified the weight of the chicken livers. The highest weight was noted in case of chickens fed husked barley, and the lowest in case of the addition of hulled barley. The difference amounted to 11%. Hulless barley used in the mixtures reduced the share of crude ash, total protein and crude fat, compared to their content in the livers of the chickens in the control group.

10

Effect of different naked oat cultivars in the diet on serum lipid profile in rats

63%

Szymczyk B., Hanczakowski P.

Polish Journal of Natural Sciences. Supplement

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2006

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tom 03

581-586

11

Immunomodulating and anticancer properties of fungi

63%

Kopczynski K.

Acta Mycologica

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2012

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tom 47

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nr 1

Fungi contain a number of biologically active substances whose importance for human health has been confirmed in several studies. In particular, β-glucans, selenium, vitamin D, C and E should be mentioned. These substances play an important role in shaping the immune system and prevent cancer. β-Glucans reduce the risk of cardiovascular disease and lower the cholesterol level.

12

Occupational exposure to airborne microorganisms, endotoxins and beta-glucans in poultry houses at different stages of the production cycle

63%

Lawniczek-Walczyk A., Gorny R. L., Golofit-Szymczak M., Niesler A., Wlazlo A.

Annals of Agricultural and Environmental Medicine

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2013

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tom 20

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nr 2

The aim of the presented study was to assess the exposure of poultry workers to airborne microorganisms, endotoxins and β-glucans during different stages of the chicken production cycle in 3 commercially-operated poultry houses. Personal and stationary sampling was carried out to assess exposure to both viable and total microbial aerosols. The stationary measurements of PM10 were performed to establish the level of endotoxins and β-glucans. The concentrations of bacterial and fungal aerosols ranged from 2.5×102 CFU/m3 – 2.9×106 CFU/m3, and from 1.8×102 CFU/m3 – 1.8×105 CFU/m3, respectively. The number of culturable microorganisms was significantly lower than their total counts, constituting from 0.0004% – 6.4% of the total microbial flora. The level of PM10 in poultry facilities did not exceed 4.5 mg/m3. After the flock entered the clean house, the level of endotoxins and β-glucans increased from below detection limit to 8,364 ng/m3 and from 0.8 ng/m3 to 6,886 ng/m3, respectively. The presented study shows that professional activities in poultry farms are associated with constant exposure to bioaerosol, which may pose a health hazard to workers. It was found that workers’ exposure to airborne microorganisms increased with consecutive stages of the chicken production cycle.

13

Organic dust induced pulmonary disease - the role of mould derived beta-glucan

63%

Rylander R.

Annals of Agricultural and Environmental Medicine

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2010

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tom 17

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nr 1

9-13

14

Effect of naked barley enrichment on the quality and nutritional characteristics of bread - Part II. The effect on rye bread

63%

Pejcz E., Wojciechowicz-Budzisz A., Gil Z., Czaja A., Spychaj R.

Nauki Inżynierskie i Technologie

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2016

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nr 2(21)

The incorporation of naked barley to bread and different bread production methods significantly influenced the dietary fibre content and composition and the quality of wheat bread. Rye flour properties and rye bread production methods affect the bread quality and composition. The aim of the study was to analyse the effects of different naked barley wholemeal share and rye dough preparation methods on bread quality and its nutritional composition. Barley enriched rye bread had significantly increased concentration of soluble and insoluble dietary fibre, insoluble arabinoxylans and β-glucans. Barley incorporation did not affect breads’ overall acceptability, but over 30% barley share caused a decrease in loaf volume and changed breads’ colour. Two-phase produced breads had higher volume, yet single-phase method breads contained more total and soluble dietary fibre.

15

Beta-glucan enzymatic hydrolysis in cereal grains and cereal products

63%

Michniewicz J., Kolodziejczyk P., Obuchowski W.

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

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2003

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tom 06

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nr 1

The effect of various conditions of enzymatic hydrolysis as well as selected glucanolytic and amylolytic enzymes on carbohydrate system changes, necessary for quantitative determination of beta-glucan was evaluated. Hydrolysis of beta-glucan should be followed by elimination of starch in the sample using alpha-amylase Termamyl 120L and alpha-amyloglucosidase enzymes.

16

Production of oat hydrolysates with a low degree of starch saccharification

63%

Gibinski M.

Polish Journal of Food and Nutrition Sciences

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2008

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tom 58

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nr 3

The manuscript presents methodology of obtaining a hydrolysate from ground oat grain under laboratory conditions. The methods applied involved the application of the enzymatic hydrolysis of starch with the use of a thermostable amylolytic preparation Nervanaze T. Parameters of the hydrolysis process were determined by means of acidic inactivation that enables obtaining an oat hydrolysate with a glucose equivalent DE 5.5±0.5 and 4-5% of health-promoting β-glucans applicable mainly as fat replacers.

17

Biosynteza beta-glukanaz przez mutanty Trichoderma reesei podczas hodowli okresowych

51%

Janas P., Targonski Z., Rudnicka-Pilat T.

Żywność Nauka Technologia Jakość

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2002

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tom 09

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nr 2

30-42

Cztery mutanty T. reesei były testowane pod kątem produkcji beta-glukanaz podczas hodowli okresowych w obecności różnych źródeł węgla. Nadproducent enzymów autolitycznych Trichoderma viride F- 19 został użyty jako mutant porównawczy. Najwyższe aktywności beta-glukanaz oznaczono w filtratach otrzymanych po hodowlach T. viride F-19 i T. reesei VTT-D-78085 na pożywkach zawierających 1% mieszaniny glukanu i chityny w stosunku 1:1. Stwierdzono wysokie aktywności proteolityczne filtratów podczas hodowli mutantów w obecności 1% glukanu, które były związane z zanieczyszczeniem tego substratu substancjami białkowymi, działającymi indukcyjnie na produkcję tych enzymów. Beta - gluka- nazy produkowane przez T. reesei M-7 były odporne na glukozową represję kataboliczną.

18

Effect of oligosaccharides supplementation on the meat performance traits and selected indicators of humoral immunity in lambs

51%

Milewski S., Sobiech P., Bednarek D., Wojcik R., Malaczewska J., Zaleska B., Siwicki A. K.

Bulletin of the Veterinary Institute in Puławy

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2010

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tom 54

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nr 2

175-179

The experiment was performed on 32 suckling Kamieniec lambs divided into two equal groups: I - control and II - experimental. Over a period of 60 d, experimental lambs were fed a diet supplemented with Saccharomyces cerevisiae yeast with an increased ß-l,3/l,6-D-glucan and mannan-oligosaccharide content. The following meat performance parameters were determined: body weight, daily gains, growth rate, the dimensions of musculus longissimus dorsi sections, skin and subcutaneous fat thickness, and fat thickness over the loin „eye“ area. Serum humoral immunity parameters: lysozyme and ceruloplasmin activities, total protein, and γ-globulin contents were determined. The yeast supplement significantly increased the values of the analysed meat performance traits. As regards the investigated humoral immunity parameters, i.e. lysozyme activity, ceruloplasmin activity (throughout the entire experiment), and γ-globulin content (from experimental day 30 to 60), significantly higher values were noted in the experimental group, compared with the control group. Statistically significant differences between the compared groups were not observed only with respect to total protein content.

19

Effect of different immunomodulators on the percentage of the CD4plus and CD8plus T lymphocytes and the antibody titres in pigeons immunised against PPMV-1

51%

Stenzel T., Tykalowski B., Smialek M., Kwiatkowska-Stenzel A., Koncicki A.

Medycyna Weterynaryjna

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2011

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tom 67

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nr 04

As a consequence of frequent immunosuppression in pigeons, with resultant decreased post-vaccination immunity and deteriorated health of the birds, a study was taken up in order to determine the effect of three immunomodulators (β-glucans, metisoprinol and levamisole) on the percentage of CD4⁺ and CD8⁺ T lymphocytes in peripheral blood and spleen, and the titre of anti-NDV antibodies in the serum of pigeons in four groups (A, B, C, D), 20 birds in each. The birds in each group were immunized against paramyxovirosis in week 6 and 9 of their lives, and water for injection was given intramuscularly 1 day before each injection (group A control), metisoprinol was given intramuscularly for 3 days at a dose of 300 mg/kg of body weight (group B), levamisole was given as a 7.5% solution of levamisole hydrochloride at a dose of 2 mg/kg of body weight intramuscularly, 1 day (group C), or β-glucans were given 10 days before vaccination per os at a dose of 5 mg/kg of body weight (group D). The immunological examinations were carried out by flow cytometry and the ELISA test. The results indicate that levamisole and β-glucans at the doses used in the study stimulate an increase in the anti-NDV antibody titre and the percentage of CD4⁺ T lymphocyte subpopulation in peripheral blood (levamisole) along with an increase in the percentage of CD8⁺ T lymphocytes in the spleen of pigeons vaccinated against paramyxovirosis. The absence of such an effect following the administration of metisoprinol at a dose of 300 mg/kg of body weight for 3 days may have resulted from an excessively high dose.

20

Effect of different cereal grains on microbiological status of hindgut contents in three poultry species

51%

Wiliczkiewicz A.

Electronic Journal of Polish Agricultural Universities. Series Veterinary Medicine

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2005

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tom 08

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nr 4

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