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1

Diet composition of the otter Lutra lutra in the Bieszczady Mountains, south-east Poland

100%
Harna G.
Acta Theriologica
|
1993
|
tom 38
|
nr 2
The diet of the otter Lutra lutra (Linnaeus, 1758) was studied in the Bieszczady Mts (south-east Poland), at four locations situated on the small rivers from October 1987 to June 1989. In ail, 379 samples of spraints were analysed and 1687 animals preyed upon belonging to various systematic groups were identified. Frequency analysis indicated that most of the prey was fish (63.4%) with insects contributing 20.2% and amphibians 14.5%. Among fish the most frequently occurring were Phoxinus phoxinus (frequency - 15.0%), Cottus sp. (14.4%) and Noemacheilus barbatulus (9.0%). Relatively low frequencies were found for Salmo trutta (5.7%) and Thymallus thymallus (3.1%). Percentage analysis indicated that most of the diet comprised fishes (73.2% of biomass) and much less amphibians (26.8%). Among fish species S. trutta dominated (42.4% of all biomass) over Coitus sp. (10.2%) and N. barbatulus (3.9%).
2

Diet of otters Lutra lutra in central Finland

100%
Sulkava R.
Acta Theriologica
|
1996
|
tom 41
|
nr 4
The diet of otters Lutra lutra (Linnaeus, 1758) in central Finland was studied in 1988-1993 by analysing 1506 spraints. The main components of the diet of otters are fish and amphibians. The most important fishes for otters are small (body length mostly less than 15 cm) cyprinids, perches and pikes. The composition of food varies seasonally. In winter amphibians are the most important prey (33.2% of all food). Perches, pikes and cyprinids are important during all seasons, but in winter small sculpins (9.8% of the food) and burbots (8.9%) are also important. In spring the most important prey are cyprinids (38.7% of the food). Amphibians are important, especially in the smallest streamlets (in winter, 68.4% of the food). Otters also eat toads Bufo bufo. In some areas crayfish and mammals are quite important; but for most otters in the study area salmonids, birds, reptiles, insects, moliusks and plants are only occasional food. Most of the otters in the study area live in small forest rivers. In central Finland in winter amphibians and sculpins are of great importance for otters living in small rivers.
3
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Use of o-phosphoserine [OPS] for the separation of peptides on immobilized copper ions

84%
Karas M.
Journal of Elementology
|
2010
|
tom 15
|
nr 1
101-110
Recent research into the structure and properties of proteins and peptides as physiologically active diet components has spurred a new interest in the isolation and investigation of bioactive peptides of animal, plant and microbiological origin. The isolation and separation of protein and peptide mixtures requires advanced procedures. It usually involves a multi-stage separation process on chromatographic columns with various packing. Immo- bilised Metal Ion Affinity Chromatography (IMAC) is frequently used in the complex process of obtaining peptide fractions. Affinity Chromatography (IMAC) relies on the specific interactions between amino acids, their reactive groups in proteins and peptides and „transitory” metal ions, in particular Cu2+. Those ions are immobilised by the chelating compound on the bed, forming specific adsorbents which bind proteins and peptides. The aim of this study was to determine whether o-phosphoserine (OPS) can be used for the immobilization of copper ions on Sephadex G25 during the separation of peptides and proteins isolated from string beans. Frozen pods of dwarf, green-podded string bean cv. Fana were used in the study. Peptide were extracted from well-homogenized string bean pods with tris-HCl buffer (pH 7.5), from which high molecular weight proteins were isolated with methanol, acetone, 20% trichloroacetic acid and the Magnafloc M-22S cation flocculant. The protein and peptide content of the separated fractions was determined. The peptide content depended on the type of extract from which high molecular weight proteins were isolated. The results obtained by using OPS as a chelating agent in the separation of string bean can be recommended for analysis of plant peptides.
4

Pea starch as a source of physically modified preparation with potential health-promoting activity

84%
Wronkowska M., Soral-Smietana M.
Żywność Nauka Technologia Jakość. Suplement
|
2000
|
tom 07
|
nr 2
Industrially isolated pea starch was physically processed using: gelatinization, autoclaving and cooling cycles, and dehydration by spray-drying. The experimental pea starch preparation, with crystallographic pattern of the B-type had 30% d.m. of resistant starch as the RS2/RS3-type and showed a hydrophilic hydrophobic character. During in vitro studies the sorption of some biologically active components was recognised. Specially, the sorption of deoxycholic or taurocholic acids and ions of toxic metals as lead and cadmium was noteworthy. Also, the sorption of cholesterol was observed. Physically modified pea starch preparation is suggested as additive to 'functional foods' and as agent preventing the colon diseases.
5

Interactions between herbal medicinal products, diet components containing herbal medicines and synthetic drugs relating to the central nervous system

84%
Ozarowski M., Mrozikiewicz P. M.
Herba Polonica
|
2007
|
tom 53
|
nr 2
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