Wyniki wyszukiwania - AGRO

1

Discrete dynamic system oriented on the formation of prebiotic dipeptides from Rode's experiment

100%

Polanco C., Samaniego J. L., Buhse T., Castanon Gonzales J. A.

Acta Biochimica Polonica

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2014

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tom 61

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nr 4

2

Chitosan derivatives, prebiotics?

86%

Mateos-Aparicio I., Mengibar M., Iglesias S., Kolida S., Rastall R., Heras A.

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

3

The evaluation of usefulness of potentially probiotic Lactobacillus strains as components of industrial starter cultures

86%

Modzelewska-Kapitula M., Klebukowska L., Kornacki K., Lukaszuk W.

Polish Journal of Natural Sciences

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2009

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tom 24

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nr 4

254-262

The aim of the study was to investigate the possible use of nine Lactobacillus strains, previously isolated from infants faeces, as components of industrial starter cultures for yoghurt, soft white cheese and hard cheese production. There were no strong antagonistic interactions between isolates and commercial probiotics and yoghurt strains. None of isolates was able to grow at 3℃, seven grew at 7℃, all of them at 12℃ and 37℃ and only three at 45℃. In the culture media containing 10.4% NaCl at pH 6.5 growth of four isolates was detected at 12℃, whereas six strains grew at 37℃. Tested isolates did not hydrolyze casein and arginine and did not produce H₂S. Inulins (HD, IQ, TEX, HPX) and maltodextrins (low and medium dextrose equivalent) added to the culture media stimulated the growth of isolates. The properties of all isolates enable their application in soft white and hard cheeses and strains 4a, 4b and 14 in yoghurts.

4

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Effect of inulin and oligofructose on caecal pH during various thiamine doses administration in rats

86%

Drywien M.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

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nr 2

253-256

A 15-day experiment was performed on male Wistar rats allocated into three blocks diversified by a daily thiamine dose: 0, 20, 40 μg/day/rat. In each block the rats were divided into five groups depending on the type of diet: control group (FF) – fructan-free diet; experimental groups (I-5, I-10, OF-5, OF-10) – diets containing: 5%, 10% of inulin, as well as 5%, 10% of oligofructose respectively. Thiamine-free experimental diets were prepared according to AIN-93M recommendations, where inulin and oligofructose were added instead of wheat starch. The thiamine was administered per os as a water solution. Compared to the initial value, caecal pH decreased in all groups of rats. The daily thiamine dose as well as the kind of fructan influenced caecal pH. There could be observed the synergistic action of inulin and thiamine in decreasing pH. Inulin and oligofructose, due to prebiotic properties, can cause fluctuations in the caecum pH but the direction of changes is closely dependent on the presence of dietary thiamine. The most suitable pH values for endogenous thiamine uptake are reported during dietary deficit of this vitamin, independently on the type and dose of fructan.

5

Probiotics and prebiotics

86%

Szkaradkiewicz A. K., Karpinski T. M.

Journal of Biology and Earth Sciences

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2013

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tom 03

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nr 1

6

A pilot study of tissue factor-tissue factor pathway inhibitor axis and other selected coagulation parameters in broiler chickens administered in ovo with selected prebiotics

86%

Buzala M., Ponczek M. B., Slomka A., Roslewska A., Janicki B., Zekanowska E., Bednarczyk M.

Folia Biologica

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2016

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tom 64

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nr 4

7

A toy model of prebiotic peptide evolution: the possible role of relative amino acid abundances

86%

Polanco C., Buhse T., Samaniego J. L., Castanon-Gonzalez J. A.

Acta Biochimica Polonica

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2013

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tom 60

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nr 2

This paper presents a mathematical-computational toy model based on the assumed dynamic principles of prebiotic peptide evolution. Starting from a pool of amino acid monomers, the model describes in a generalized manner the generation of peptides and their sequential information. The model integrates the intrinsic and dynamic key elements of the initiation of biopolymerization, such as the relative amino acid abundances and polarities, as well as the oligomer reversibility, i.e. fragmentation and recombination, and peptide self-replication. Our modeling results suggest that the relative amino acid abundances, as indicated by Miller-Urey type electric discharge experiments, played a principal role in the early sequential information of peptide profiles. Moreover, the computed profiles display an astonishing similarity to peptide profiles observed in so-called biological common ancestors found in the following three microorganisms; E. coli, M. jannaschii, and S. cereviasiae. The prebiotic peptide fingerprint was obtained by the so-called polarity index method that was earlier reported as a tool for the identification of cationic amphipathic antibacterial short peptides.

8

Effects of prebiotics and synbiotics delivered in ovo on broiler small intestine histomorphology during the first days after hatching

86%

Bogucka J., Dankowiakowska A., Elminowska-Wenda G., Sobolewska A., Szczerba A., Bednarczyk M.

Folia Biologica

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2016

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tom 64

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nr 3

9

Growth and survival of prebiotic lactic acid bacteria in the presence of heterocyclic aromatic amines

86%

Nowak A.

Żywność Nauka Technologia Jakość

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2014

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tom 21

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nr 3

Heterocyclic aromatic amines (HCAs) ingested with heat-processed meat can contribute to colon cancer development. Those compounds interact with human intestinal microbiota. Under the research study, the effect was analyzed of IQ, MeIQx, or PhIP amines (each of them at 5 and 25 μg/ml concentration rates) on the growth (24 h cultivation in MRS broth) and survival (incubation for max. 120 h in a phosphate buffer) of four probiotic strains of Lactobacillus. It was found that no concentration level of the HCAs analyzed impacted the growth of bacteria. A higher concentration level of IQ (25 μg/ml) decreased the survival of Lb. casei 0900 after a 24 h period of incubation. MeIQx and PhIP also decreased the survival of Lb. paracasei 0919 after a 24 h period of incubation. Totally, the count of living cells decreased from 109 cfu/ml to 108 cfu/ml. Three strains were absolutely resistant to PhIP during a 120 h period of incubation. The results obtained prove that the probiotic bacteria studied maintain their high viability in the presence of the amines tested and, probably, they can bind together with them in human colon and, then, the aggregated particles are removed from the human body.

10

Physiological effect of low digestible oligosaccharides in diets for animals and humans

86%

Zdunczyk Z.

Polish Journal of Food and Nutrition Sciences

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2004

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tom 13/54

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nr Spec.Issue 1

11

Probiotics, prebiotics and antioxidants as functional foods

86%

Grajek W., Olejnik A., Sip A.

Acta Biochimica Polonica

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2005

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tom 52

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nr 3

The term "functional foods" comprises some bacterial strains and products of plant and animal origin containing physiologically active compounds beneficial for human health and reducing the risk of chronic diseases. Among the best known functional compounds probiotics, prebiotics and natural antioxidants should be given as examples. These substances can be obtained by biotechnological methods and by extraction from plant or animal tissues.

12

Prebiotic properties of pea alpha-galactoside preparation applied to chicken per os

86%

Lisowski M., Lewandowska M., Bednarczyk M., Gulewicz P., Gulewicz K.

Bulletin of the Polish Academy of Sciences. Biological Sciences

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2003

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tom 51

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nr 4

13

Physiological influence of a probiotic, prebiotic and enzymatic preparation or a combination of these supplements in diets for growing rats

72%

Semaskaite A., Juskiewicz J., Zdunczyk Z., Gruzauskas R.

Polish Journal of Natural Sciences. Supplement

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2006

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tom 03

569-574

14

Influence of mannan-oligosaccharide prebiotic [MOS] and probiotic [Microbisan] feed additives on the haematology and antioxidant parameters of ewe's blood

72%

Czech A., Klebaniuk R., Ognik K.

Polish Journal of Natural Sciences. Supplement

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2006

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tom 03

171-177

15

Personalized vaccination? II. The role of natural microbiota in a vaccine-induced immunity

72%

Dlugonska H., Grzybowski M.

Wiadomości Parazytologiczne

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2011

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tom 57

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nr 2

Inter-individual variation in immune response to widely used prophylactic vaccines against infectious diseases is strongly influenced by sex, MHC (Major Histocompatibility Complex), age and current hormones status of vaccinated individuals. Numerous findings showed that microorganisms residing at different sites of human or animal body (natural microbiota), especially in the gastrointestinal tract, appear to contribute to nearly every element of the host’s physiology. Recently, the microbiota is also supposed to be an underappreciated yet, but very important factor responsible for diverse vaccine efficacy observed in humans from developing vs. developed countries. In the article, selected aspects of the microbiota – host relation are presented: importance of the gut microbiota in the development of both the intestinal mucosal and systemic immune responses, bacteria of a predominant role for the immunity (e.g., SFB, Segmented Filamentous Bacteria), and several clinical observations on the varied immunogenicity of the same vaccines in different human populations. In the light of our current knowledge, manipulation of the microbiota by probiotics and/or prebiotics is becoming a realistic therapeutic and prophylactic strategy for many infectious, inflammatory and even neoplastic diseases within the gut but it may be also used for improving vaccine efficacy.

16

Preparation, characterization and optimization of cross-linked fructosyltransferase aggregates for the production of prebiotic fructooligosaccharides

72%

Ademakinwa A. N., Ayinla Z. A., Omitogun O. G., Agboola F. K.

BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology

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2018

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tom 99

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nr 4

17

The influence of selected prebiotics on the growth of lactic acid bacteria for bio-yoghurt production

72%

Gustaw W., Kordowska-Wiater M., Koziol J.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2011

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tom 10

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nr 4

Background. Prebiotics are a category of nutritional compounds grouped together, not necessarily by structural similarities, but by ability to promote the growth of specific beneficial (probiotic) gut bacteria. Fructooligosaccharides (FOS) and inulin are among the most famous prebiotic compounds. In order to improve viability of probiotic bacteria during storage, fermented food should be supplemented with prebiotics. Material and methods. Yoghurts were produced from skimmed milk powder and prebiotics (FOS, inulin or resistant starch), which were added at concentrations of 1%, 2% and 3%. Yoghurts were stored in +4°C for three weeks. Every week each kind of fermented drink was examined in order to check the growth of lactic acid bacteria. Apparent viscosity and texture of bio-yoghurt were determinated during refrigerated storage. Results. The FOS and inulin addition to yoghurt caused an increase in the numbers of all bacteria in comparison to control yoghurt obtained without addition of prebiotics. The vi- able counts of Str. thermophilus, Lb. acidophilus and Bifidobacterium sp. when 1% of FOS was added to yoghurt were about 9 log cfu/g, 7.8 log cfu/g and 7.7 log cfu/g, respectively. In the presence of 1% of inulin, streptococci and bifidobacteria reached the growth at the level 8.8 log cfu/g and 7.5 respectively. Hardness and adhesiveness of yoghurt obtained with addition resistant starch increased systematically during 21 days of refrigerated storage. Conclusions. The numbers of lactic acid bacteria in obtained bio-yoghurts were sufficient in 97% of samples (106-109 cfu/g) according to FAO/WHO protocols. Generally, viability of bacteria was sufficient for 14 days and then their numbers decreased but usually not below 106 cfu/g. Prebiotics as FOS and inulin added to bio-yoghurt exhibited stimulatory effect on growth Lb. acidophilus and Bifidobacterium sp. Addition of prebiotics caused an increase in apparent viscosity and hardness (in case of FOS) and decrease in syneresis of obtained bio-yoghurts.

18

Influence of prebiotics and butyric acid on the composition of intestinal microflora of broiler chickens

72%

Gajewska J., Riedel J., Bucka J., Zabik A., Michalczuk M.

Annals of Warsaw University of Life Sciences - SGGW. Animal Science

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2012

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tom 51

The main problem addressed in this study was to determine the influence of prebiotic preparations DSM Nutritional Products (Biofit Booster and Alphamune) containing hemicelluloses in the form of extracts from the cell wall of Saccharomyces cerevisiae yeast and butyric acid (preparation Adimix) on the quantitative and qualitative status of intestinal microflora of broiler chickens. The study demonstrated a highly beneficial effect of the Alphamune food additive, containing glucans and mannans as an extract from Saccharomyces cerevisiae yeasts cell wall (index coli/lacto: 0.21).

19

Cryoprotectant and prebiotic activity of hazelnut fiber (Corylus avellana L.) against Lactobacillus plantarum and Lactobacillus crispatus

72%

Montella R., Coisson J. D., Travaglia F., Locatelli M., Malfa P., Martelli A., Arlorio M.

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

20

Feed additives in the diet of high-producing dairy cows

72%

Radzikowski D., Milczarek A., Janocha A., Ostaszewska U., Niedzialek G.

Acta Scientiarum Polonorum. Zootechnica

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2020

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tom 19

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nr 4

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