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1
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Content of natural phosphorus and added polyphosphates in mechanically separated meat [MSM] and meat products produced with added MSM

100%
Michalski M. M.
Bulletin of the Veterinary Institute in Puławy
|
2000
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tom 44
|
nr 2
This work aimed to measure the content of total phosphorus in mechanically separated meat (MSM) and in meat products comprising MSM. Eighty six samples of MSM (57 swine and 29 bovine samples) were used. Mean total phosphorus contents (x ± SD) in MSM from this samples were 0.263 ± 0.168 % and 0.33 ± 0.193%, respectively. Mean phosphorus concentrations in sausages and meat pie were 0.193 ± 0.041% and 0.164 ± 0.01%, and the contents of the phosphorus calculated as added were 0.166 ± 0.01% and 0.028 ± 0.014 %, respectively. The content of phosphorus in MSM depends on the sort of the raw materials used for the retrieval.
2

Accumulation of phosphorus by filamentous microorganisms

100%
Machnicka A.
Polish Journal of Environmental Studies
|
2006
|
tom 15
|
nr 6
Many microorganisms accumulate phosphor as polyphosphates. This paper highlights the great im­portance of filamentous microorganisms. So far the ability to store phosphorus in volutin granules by filamentous microorganisms has not been evaluated. The aim of this research was to prove the ability to store phosphorus in volutin granules as well as to show the meaning of potassium and magnesium ions in the phosphorus uptake by filamentous microorganisms that dominate the floating scum over the bioreactors liquid surface and monocultures of bacteria. Electron microscopy and energy dispersive X-ray analysis was used to assess the composition of poly­phosphate granules in filamentous bacteria.
3
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Chromatograficzne rozdzielanie wlelofosforanów zawartych w topnikach i serach topionych

84%
Chojnicka B.
Roczniki Państwowego Zakładu Higieny
|
1963
|
tom 14
|
nr 5
4

The effect of polyphosphates on streptococci isolated from mastitis cases

84%
Radkowski M.
Polish Journal of Veterinary Sciences
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2006
|
tom 09
|
nr 2
The effect of 0.01, 0.02, 0.03, 0.05, 0.6, 0.8 and 0.9% of polyphosphate mixture on 5 strains of Streptococcus agalactiae, 2 strains of Streptococcus dysgalactiae and 3 strains of Steptococcus uberis in blood agar in vitro and in milk was examined. It was found that the growth of all strains of the above mentioned bacteria was completely inhibited by 0.03% phosphate mixture in blood agar. In milk, however, the amount of polyphosphate mixture necessary for total inhibition was, from 0.6 to 0.9%, depending on the strain.
5

The contents of nitrates [III] and [V], added polyphosphates and total levels of phosphorus, calcium, magnesium, iron and zinc in some cured meat products

84%
Skrajnowska D., Pokorska-Lis G., Oledzka R.
Roczniki Państwowego Zakładu Higieny
|
2004
|
tom 55
|
nr 4
The aim of the study was to determine the contents of nitrates (III) and (V), the originally added and total phosphorus as well as levels of calcium, magnesium, iron and zinc in selected Polish cured poultry and pork products. Also, the degree to which such products satisfy recommended dietary requirements for the above minerals in adults was assessed. The nitrates (III) and (V) and polyphosphate levels in the meat products tested were found to vary although they never exceeded the limits imposed by relevant regulations. The mean combined content of nitrates (III+V) in the cured meat products was 23.3 mgNaNO2/kg, i.e. 19% ofthe maximum allowable dose which is 125 mg/kg product. It should be emphasised that the mean maximum levels of nitrates (III), nitrites (V) and nitrates (III+V) were much higher in pork products than in poultry products. The mean content of polyphosphates added to the meat products was 124.6 mg P2O5/100 g product, i.e. 25% of the maximum allowable dose which is 500 mg/100 g product. Cured pork products demonstrated higher maximum levels of added phosphates than cured poultry products. No polyphosphates which are not allowed were found in the meat products which were investigated. The levels of minerals per 100 g of product were as follows: total phosphorus (natural and added) - 226.1 mg, calcium - 9.1 mg, magnesium - 17.5 mg, iron - 0.8 mg and zinc - 1.4 mg. Consumption of 100 g of the meat products investigated provided 28% of daily dietary requirements (RDA) for phosphorus, 1% for calcium, 10% for zinc, 5% for magnesium and iron. The highest levels of zinc and iron were found in pork products. Our study demonstrated that in meat products the P:Ca ratio was 25:1; P.Mg - 13:1.
6
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Content of natural phosphorus and added polyphosphates in mechanically deboned poultry meat [MDPM] and meat products with added MDPM

84%
Michalski M. M.
Bulletin of the Veterinary Institute in Puławy
|
1999
|
tom 43
|
nr 1
A total of 197 samples of MDPM (158 chicken, 31 turkey and 8 goose samples) was measured. Mean total phosphorus contents (X ± SD) in MDPM from chickens, turkeys and geese were 0.163%, 0.187%, and 0.080%, respectively. Mean phosphorus concentrations in poultry sausages, poultry frankfurters and pies and roasts were 0.168%, 0.151%, and 0.136%, and the contents of phosphorus calculated as added were 0.1015%, 0.0036%, and 0.0195%, respectively. A high content of phosphorus in MDPM results from the sort of foodstuff used for retrieval.
7

Phytoplankton extracellular phosphatases: investigation using the ELF [Enzyme Labelled Fluorescence] technique

84%
Strojsova A., Vrba J.
Polish Journal of Ecology
|
2006
|
tom 54
|
nr 4
Phosphorus deficiency is frequently the limiting factor in phytoplankton growth and the major source of selective pressure on single populations in a variety of aquatic environments. Phytoplankton species have several mechanisms that allow them to overcome phosphorus starvation, such as high-affinity uptake of orthophosphate (Pi), stand-by energy metabolism or utilization of phosphorus from stored polyphosphates. This short review is focused on the production of extracellular phosphatases that is usually accompanied by high-affinity uptake of Pi. Extracellular phosphatases are localized on the cell membrane, where they catalyze the liberation of Pi from various organic compounds that are too large to be directly transported into the cell. The production of extracellular phosphatases is not a general response to starvation in phytoplankton; it is a speciesspecific or cell-specific feature. The ELF (Enzyme Labelled Fluorescence) technique enables direct visualization of the sites of enzymatic activity and therefore gives detailed information about the physiological status of natural phytoplankton.
8

Selective splitting of 3'-adenylated dinucleoside polyphosphates by specific enzymes degrading dinucleoside polyphosphates

84%
Guranowski A., Sillero A., Gunther-Sillero M. A.
Acta Biochimica Polonica
|
2003
|
tom 50
|
nr 1
Several 3' -[32 P]adenylated dinucleoside polyphosphates (NpnN' p*As) were synthe­sized by the use of poly(A) polymerase (Sillero MAG etal., 2001, Eur JBiochem.; 268: 3605-11) and three of them, ApppA[ 32P]A or ApppAp*A, AppppAp*A and GppppGp*A, were tested as potential substrates of different dinucleoside polyphosphate degrading enzymes. Human (asymmetrical) dinucleoside tetraphosphatase (EC 3.6.1.17) acted almost randomly on both AppppAp*A, yielding approximately equal amounts of pppA + pAp*A and pA + pppAp*A, and GppppGp*, yielding pppG + pGp*A and pG + pppGp*A. Narrow-leafed lupin (Lupinus angustifolius) tetraphosphatase acted preferentially on the dinucleotide unmodified end of both AppppAp*A (yielding 90% of pppA + pAp*A and 10 % of pA + pppAp*A) and GppppGp*A (yielding 89% pppG + pGp*A and 11% of pG + pppGp*A). (Symmetri­cal) dinucleoside tetraphosphatase (EC 3.6.1.41) from Escherichia coli hydrolyzed AppppAp*A and GppppGp*A producing equal amounts of ppA + ppAp*A| and ppG + ppGp*A, respectively, and, to a lesser extent, ApppAp*A producing pA + ppAp*A. Two dinucleoside triphosphatases (EC 3.6.1.29) (the human Fhit protein and the enzyme from yellow lupin (Lupinus luteus)) and dinucleoside tetraphosphate phosphorylase (EC 2.7.7.53) from Saccharomyces cerevisiae did not degrade the three 3 -adenylated dinucleoside polyphosphates tested.
9
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Wielofosforany w żywności. Część VII. Próby rozdziału wielofosforanów dodawanych do żywności na drodze elektroforezy

67%
Wozniak J., Szyszko E.
Roczniki Państwowego Zakładu Higieny
|
1963
|
tom 14
|
nr 6
10

Effect of ethanol on structural transitions of DNA and polyphosphates under Ca2plus ions action in mixed solutions

67%
Hackl E. V., Blagoi Y. P.
Acta Biochimica Polonica
|
2000
|
tom 47
|
nr 1
In the present work using the IR spectroscopy method the effect of ethanol on structural transitions of DNA and polyphosphates under the action of Ca2+ ions in mixed solutions containing ethanol (0-25 vol.%) was studied. It was shown that, on its interaction with Ca2+ ions, in aqueous and mixed solutions DNA becomes transformed into compact form. With the increase of concentration of ethanol the degree of Ca2+-induced DNA compactisation rises. It was found that, in mixed solutions containing ethanol, Ca2+-induced DNA compactisation depends not only on the solution's dielectric permeability but also on the solution structure. On stabilisation of the water structure in the presence of low ethanol concentrations a stabilisation of the DNA macromolecule occurs that leads to the increase of the Ca2+ ion concentration necessary for DNA compactisation. Comparison of the effects of ethanol on Ca2+-induced structural transitions in DNA and polyphosphates in mixed solvents permits to suppose that at alcohol concentrations in solution resulting in disruption of the water spatial structure, some peculiarities are observed in the behavior of those molecules whose hydrophobic interactions are essential.
11

Wplyw wielofosforanow na zachowanie sie Staphylococcus aureus w podlozach bakteriologicznych i w mleku

59%
Jozwik E., Szteyn J.
Acta Academiae Agriculturae ac Technicae Olstenensis. Veterinaria
|
1995
|
tom 22
115-120
Zbadano wpływ stężenia 0.5%, 0.4%, 0.3%, 0.1%, 0.075%, 0.05% i 0.025% mieszanki wielofosforanowej na wzrost Staphylococcus aureus w podłożu agarowym w temp. 37°C, oddziaływanie dodatku 0.5% tej mieszanki na przeżywalność S. aureus w bulionie w temp. 4-6°C oraz wpływ 0.5% dodatku wielofosforanów na zachowanie się S. aureus w mleku w temp. 4°C i 20°C. Stwierdzono, że wielofosforany hamują wzrost badanego szczepu S. aureus w podłożu agarowym w temp. 37°C: całkowicie - przy stężeniu 0.2% i wyższych, znacząco - przy stężeniu 0.1% i 0.075% i nieznacznie - przy 0.05% i 0.025%. Dodatek 0.5% mieszanki w niewielkim stopniu zwiększa redukcję liczby S. aureus w bulionie w temp. 4°C. Stwierdzono także, że wielofosforany w stężeniu 0.5% wykazują mało znaczący wpływ na spadek liczby. S. aureus w mleku w temp. 4°C i tylko nieznacznie hamują wzrost tych bakterii w temp. 20°C.
12

Charakterystyka serow topionych pod wzgledem obecnosci dodanych fosforanow oraz zawartosci fosforu, wapnia, magnezu i cynku

51%
Oledzka R., Skrajnowska D., Kazimirska J.
Bromatologia i Chemia Toksykologiczna
|
2004
|
tom 37
|
nr 1
99-104
W pracy oznaczano zawartość fosforu, wapnia, magnezu i cynku oraz określono ich wzajemne relacje w wybranych serach topionych produkcji krajowej. Dokonano jakościowej oceny dodanych mono- i wielofosforanów. Stwierdzono zróżnicowaną zawartość składników mineralnych w zależności od gatunku sera topionego oraz od producenta. Wykazano, że 100 g badanych produktów pokrywa zapotrzebowanie na ok. 97,4% fosforu, 74,6% wapnia, 8,2% magnezu i 14,1% cynku dla osób dorosłych.
13

Zawartosc fosforu, wapnia, magnezu, zelaza, cynku i manganu oraz jakosciowa analiza wielofosforanow w koncentratach obiadowych

34%
Oledzka R., Skrajnowska D., Rozenkiewicz G., Tokarz A.
Bromatologia i Chemia Toksykologiczna
|
2005
|
tom 38
|
nr Supl.
633-638
The aim of the work was a practical verification of assumption of the innovative method based on SSSA (Surface Spectrofluorimetry Shapes Analysis) conception. The results of floral types evaluating of honey were checked by the well-established melytopalynology method of honey identification. The new method of honey identification docs not require much time and costly preparations of samples, before their measurement The nature of the samples is preserved during its examination, as well. It is possible, that methods based on SSSA conception may constitute quick analytical procedures of nowadays.
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