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The Influence of Fusarium culmorum on the Technological Value of Winter Wheat Cultivars
The research hypothesis assumes that Fusarium culmorum infection affects the baking value of wheat. The aim of the research was to determine the effect of the cultivar on the rheological properties of wheat dough in response to Fusarium culmorum infection of wheat. A two-factor experiment conducted during the 2018–2020 growing seasons in Osiny, Poland, was set up using the completely randomized block design with three replications. The first factor was winter wheat cultivars (six cultivars), while the second factor was inoculation (two levels—Fusarium culmorum and distilled water—control). The immunoenzymatic ELISA method was used to determine the content of deoxynivalenol (DON) in grain. The DON content in the grain varied between cultivars. Fusarium culmorum inoculation resulted in an increase in protein, ash content, and flour water absorption, changes in dough rheological properties, and a decrease in the sedimentation index. Inoculation also caused negative changes in starch properties. The observed interaction between Fusarium culmorum inoculation and cultivars in shaping the qualitative parameters and rheological properties of the dough indicates that there are wheat cultivars less susceptible to Fusarium infection, which do not show any significant changes as a result of infection.
Assessment of the Antioxidative Properties of Extracts from the Fruits of Pyrus pyraster (L.) Burgsd and Pyrus ×myloslavensis Czarna & Antkowiak Grown under Natural Environmental Conditions
Analyses were conducted on extracts from the fruits of P. pyraster and P. ×myloslavensis. Extraction with 80% methanol was performed at room temperature. The total phenolic content was determined by spectrophotometry using the Folin–Ciocalteu reagent, with gallic acid as the reference standard. Phenolic compounds and organic acids were identified on a liquid chromatograph. The antioxidative activity of the extracts was tested in relation to linoleic acid incubation of the emulsions for 19 h based on the neutralization of the DPPH radical (2,2-diphenyl-1-picrylhydrazyl) and the ABTS cation radical (2,2′-azino-bis[3-ethylbenzothiazoline-6-sulfonic acid]) as well as by the ferric reducing antioxidant power (FRAP) assay. The analyses showed that the extract from P. pyraster fruits is characterized by a higher content of phenolic compounds and a higher antioxidative potential compared with that from P. ×myloslavensis. In extracts of both pear species, seven phenolic compounds and four organic acids were identified. The total fiber content in pears of P. pyraster and P. ×myloslavensis was determined at 36.45 g and 24.74 g/100 g d.m. of the pear fruits, of which most comprised the insoluble fraction (32.49 g and 20.86/100 g, respectively). The results of the conducted research are highly significant, as they confirm that pears contain many valuable nutrients and biologically active compounds, including antioxidants and dietary fiber. Adding pear extracts to food products may offer a way to boost their health benefits while also broadening the variety of items that have appealing sensory characteristics. Moreover, research has shown that fruit extracts can help to prolong the shelf life of food products by safeguarding them against lipid oxidation and the decline in their nutritional value.
Changes in Polyphenolic Profile and Antioxidant Properties of Selected Raw and Processed Vegetables Under Different Cooking Methods
The polyphenol profile and antioxidant potential in five raw vegetables (beetroot, red cabbage, red pepper, green pepper, kale) were determined after steaming and sous-vide (SV) at different temperatures (80 °C, 85 °C and 90 °C). The total polyphenol content was determined by spectrophotometry using the Folin–Ciocalteu reagent, the antioxidant properties using the DPPH radical, and the polyphenol profile by HPLC–UV–VIS. The sous-vide method at 85 °C resulted in the greatest, smallest losses or the greatest increase in total polyphenol content, whereas the sous-vide method at 80 °C and 85 °C had the same effect on the antioxidant potential and polyphenols profile.
Changes in the Content of Dietary Fiber, Flavonoids, and Phenolic Acids in the Morphological Parts of Fagopyrum tataricum (L.) Gaertn Under Drought Stress
Background: Tartary buckwheat is a plant recognized for its resistance to various environmental stresses. Due to its valuable source of phenolic compounds, Fagopyrum tataricum is also characterized as a medicinal plant; therefore, the aim of this study was to investigate the drought stress for the levels of phenolic compounds in the morphological parts of the plant. Methods: This experiment was conducted in 7 L pots under laboratory conditions. Phenolic compounds were identified using a UHPLC–MS chromatography system. Antioxidant activity was assessed using well-known methods, including the DPPH scavenging activity and ferrous ion chelating activity. Results: In Tartary buckwheat leaves, stems, seeds, and husks, 57 phenolic compounds were identified, with a predominance of quercetin 3-rutinoside, quercetin, kaempferol-3-rutinoside, kaempferol, and derivatives of coumaric acid. It was observed that the Tartary buckwheat samples subjected to drought stress exhibited a slight decrease in the majority of individual phenolic compounds. Conclusions: The measurement of biological parameters indicated that plant regeneration after drought stress demonstrated a rapid recovery, which can be a positive response to the progression of climate changes.
Physicochemical and Functional Properties of Soluble and Insoluble Dietary Fibers in Whole Grains and Their Health Benefits
The growing global prevalence of non-communicable diseases (NCDs) is drawing an increasing amount of attention to the health-promoting potential of whole-grain dietary fibers. Whole grains are rich sources of both soluble dietary fiber (SDF) and insoluble dietary fiber (IDF), contributing distinct physicochemical properties and playing vital roles in promoting human health. This review provides a comprehensive analysis of the dietary fiber compositions of various whole grains, including wheat, oats, barley, rye, corn, sorghum, and rice, highlighting their structural characteristics, physiochemical properties, and associated health benefits. The physicochemical properties of dietary fibers, such as solubility, water- and oil-holding capacity, viscosity, swelling ability, and bile-acid-binding capacity, contribute significantly to their technological applications and potential health benefits, particularly in the prevention of NCDs. Although there is growing evidence supporting their health benefits, global whole-grain intake remains below recommended levels. Therefore, promoting whole-grain intake and developing fiber-rich functional foods are essential for enhancing public health and preventing chronic diseases. Future research should focus on enhancing the bioavailability and functionality of whole-grain dietary fibers, optimizing the methods by which they are extracted, and exploring their potential applications in the food and pharmaceutical industries.
Kształtowanie profilu bakterii fekalnych przez rozpuszczalne frakcje błonnika pokarmowego z Fagapyrum esculentum Moench w warunkach in vitro
Great potential of flaxseed mucilage
AbstractMucilage is one of the key components of flaxseed (which is also called linseed), and exhibits unique functional properties such as high water-holding capacity, and foamability. As a result, flaxseed mucilage has applications in food, agriculture, medicine and other industries. The composition and functional properties of mucilage vary between genotypes. To explore this variation, we characterized the mucilage of nine diverse varieties of flaxseed according a range of parameters including: morphology, mucilage content, fibre content, minerals, phenolic acids, polyphenols, antimicrobial activity, and antioxidant activity. We found significant differences between the genotypes in almost all of the parameters tested. Furthermore, we found a strong correlation between several of these parameters, including antioxidant activity, hydroxycinnamic acid, and sugar content. Antimicrobial activity against Gram positive bacteria was correlated with fibre content and potassium content, while chlorogenic acid content was correlated with suppression of Gram negative bacteria. These results provide a framework for crop improvement further development of functional and value-added products from flaxseed.
The Role of Fermented Dairy Products on Gut Microbiota Composition
Milk and dairy products are among the most important foods in the human diet. They are natural and culturally accepted and supply the human body with microorganisms that modulate the intestinal microflora. Improper lifestyles, highly processed diets, and certain drugs may contribute to adverse changes in the composition of the gut microflora. These changes may lead to dysbiosis, which is associated with the pathogenesis of many gastrointestinal diseases. This review aims to determine the effect of fermented milk products on the composition of the gut microbiota and their possible support in the treatment of dysbiosis and gastrointestinal diseases. While most research concerns isolated strains of bacteria and their effects on the human body, our research focuses on whole fermented products that contain complex mixtures of bacterial strains.
Plant anthraquinones: Classification, distribution, biosynthesis, and regulation
AbstractAnthraquinones are polycyclic compounds with an unsaturated diketone structure (quinoid moiety). As important secondary metabolites of plants, anthraquinones play an important role in the response of many biological processes and environmental factors. Anthraquinones are common in the human diet and have a variety of biological activities including anticancer, antibacterial, and antioxidant activities that reduce disease risk. The biological activity of anthraquinones depends on the substitution pattern of their hydroxyl groups on the anthraquinone ring structure. However, there is still a lack of systematic summary on the distribution, classification, and biosynthesis of plant anthraquinones. Therefore, this paper systematically reviews the research progress of the distribution, classification, biosynthesis, and regulation of plant anthraquinones. Additionally, we discuss future opportunities in anthraquinone research, including biotechnology, therapeutic products, and dietary anthraquinones.