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Tracking adulteration of nectar honey varieties using a high-resolution melting qPCR technique validated with melissopalinology
Suche, dietetyczne koncentraty zup instant, zwłaszcza wspomagających żywienie w anemii oraz sposób ich wytwarzania
Digestibility of Protein and Iron Availability from Enriched Legume Sprouts
AbstractPlant ferritin is suggested as a good source of iron for human. Usually present in trace amounts, it was induced in legumes seeds by their sprouting in FeSO4 solution. Fortified sprouts were digested in the in vitro model of the human gastrointestinal tract. ~49% of lupine and ~ 45% of soy proteins were extracted into gastric fluid and next ~ 12% and only ~ 1% into intestine fluid from lupine and soybean, respectively. Gastric digestion released mainly ferrous iron (~ 85% from lupine and ~ 95% in soybean sprouts). Complexed iron constituted ~ 43% of total iron in intestine after lupine digestion and ~ 55% after soybean digestion. Intestine digestion doubled the total iron released from lupine sprouts (from ~ 21% up to 38%), while in soybean it increased from ~ 16% up to ~ 23%. Ferritin presence was confirmed by the specific antibodies in digestive fluids, but it is only partially extracted from sprouts during in vitro digestion.
Suche, dietetyczne koncentraty śniadań zbożowych Instant, zwłaszcza wspomagających żywienie w anemii oraz sposób ich wytwarzania
Suche, dietetyczne koncentraty deserów instant, zwłaszcza wspomagających żywienie w anemii oraz sposób ich wytwarzania
Impact of Culinary Treatments on the Immunoreactivity of Soy Protein Isolates
The reduction in the immunoreactive properties of soy proteins is crucial, considering the widespread use of soy in food, including protein isolates. This study aimed to evaluate the effects of various culinary treatments on the immunoreactivity of whole soybeans and isolated 7S and 11S protein fractions. Soybean and the isolated 7S and 11S fractions were subjected to boiling (100 °C for 60 and 120 min), pressure cooking (120 °C, 202 kPa for 50 min), and microwave heating (360 W for 30 min). The immunoreactivity of the samples was assessed using ELISA and Western blotting. Culinary treatment of whole soybeans, regardless of the method, decreased the content of immunoreactive 7S and 11S fractions by approximately 30%. Culinary processing of the isolated 7S and 11S proteins, in the absence of the protective seed matrix, resulted in a more pronounced reduction in immunoreactivity. Pressure-cooking allowed for the reduction of the content of immunoreactive 7S and 11S proteins by 71 and 58%, respectively. Western blotting confirms a decrease in both 7S and 11S immunoreactive bands, with a more marked reduction observed for the 11S fraction. These findings indicate that such a reduction may be sufficient to lower the risk of allergic reactions in individuals with mild soy allergy. However, the persistence of immunoreactive bands even after intensive treatment suggests that culinary methods alone are unlikely to ensure safety for highly sensitized individuals.
Allergenic Potential of Common Hops (Humulus lupulus L.) in the Context of Cross-Reactions with Pollen Allergens
Background: Common hops (Humulus lupulus L.) play a key role in brewing, providing the bitterness, flavor, and aroma of beer, and are widely used in supplements for their antibacterial, anti-inflammatory, and antioxidant properties. However, despite their broad applications, the allergenic potential of common hops remains underexplored, particularly when compared to the closely related Humulus japonicus. This preliminary study aimed to investigate the allergenic potential of common hops and their potential cross-reactivity with common pollen allergens. Methods: The immunoreactivity of hop stalks, leaves, and cones was assessed using antibodies against major allergens from birch (Bet v1a), mugwort (Art v1), and timothy grass (Phl p5b), as well as three sera from pollen-allergic patients. Slot Blot analysis was performed using phosphate-buffered saline extracts from the stalks, leaves, and cones of three hop cultivars, while Western Blotting followed SDS-PAGE protein separation. Results: The results revealed significant immunoreactivity in native hop proteins, with diminished reactivity observed in denatured proteins. Cross-reactivity between hop proteins and major pollen allergens was confirmed, indicating that hop proteins may contribute to allergic sensitization in pollen-sensitive individuals. Conclusions: These findings underscore the potential allergenic risks associated with the consumption or exposure to hop-containing products.
Antioxidant Potential of Xanthohumol in Disease Prevention: Evidence from Human and Animal Studies
Xanthohumol (XN) is a phenolic compound found in the largest amount in the flowers of the hop plant, but also in the leaves and possibly in the stalks, which is successfully added to dietary supplements and cosmetics. XN is known as a potent antioxidant compound, which, according to current research, has the potential to prevent and inhibit the development of diseases, i.e., cancer and neurodegenerative diseases. The review aims to examine the antioxidant role of XN in disease prevention, with an emphasis on the benefits and risks associated with its supplementation. The regulation by XN of the Nrf2/NF-kB/mTOR/AKT (Nuclear factor erythroid 2-related factor 2/Nuclear factor kappa-light-chain-enhancer of activated B cells/Mammalian target of rapamycin/Protein Kinase B) pathways induce a strong antioxidant and anti-inflammatory effect, among others the acceleration of autophagy through increased synthesis of Bcl-2 (B-cell lymphoma 2) proteins, inhibition of the synthesis of VEGF (Vascular-endothelial growth factor) responsible for angiogenesis and phosphorylation of HKII (Hexokinase II). It is the key function of XN to ameliorate inflammation and to promote the healing process in organs. However, existing data also indicate that XN may have adverse effects in certain diseases, such as advanced prostate cancer, where it activates the AMPK (activated protein kinase) pathway responsible for restoring cellular energy balance. This potential risk may explain why XN has not been classified as a therapeutic drug so far and proves that further research is needed to determine the effectiveness of XN against selected disease entities at a given stage of the disease.
Hop (Humulus lupulus L.) Phenolic Compounds Profile Depends on Cultivar and Plant Organ Maturity
Hop by-products constitute a significant part of biomass in cones production for the brewing industry. The phenolic compounds (PCs) they contain can be used in the food and pharmaceutical industries but require qualitative and quantitative analysis. The aim of this study was to investigate the extent to which phenolic compounds profiles depend on cultivar, plant organ, and plant level. This paper shows for the first time that for hop, it is not only the plant organ that is important for PC content, but also the level from which it is obtained. Metabolites were investigated in cones, leaves, and stalks at three levels of the plant in Polish hop cultivars (Marynka, Lubelski, and Magnum). The PC content showed a differentiation due to the cultivar of hops, their anatomical part, and position in the plant (level), which reflects the degree of organ maturity. The total PC was the highest in leaves (up to 922 mg/100 g), while lower contents were found in cones (up to 421 mg/100 g) and stalks (up to 105 mg/100 g). The main PCs of leaves were kaempferol-3-glucoside (up to 328 mg/100 g) and rutin (up to 293 mg/100 g), while rutin dominated in cones (up to 209 mg/100 g).