Wyniki wyszukiwania - Biblioteka Nauki

1

Characterisation of Mesorhizobium huakuii cyclic beta-glucan

100%

Choma A. , Komaniecka I.

|

nr 4

EN

Periplasmic and extracellular glucans of Mesorhizobium huakuii were isolated and characterized by compositional and MALDI-TOF analyses, as well as 1H and 13C NMR spectroscopy. It was shown that M. huakuii produces a cyclic β-glucan composed entirely of nonbranched glucose chains and unmodified by nonsugar substituents. The degree of polymerisation of the cyclic oligosaccharides was estimated to be in the range from 17 to 28. The most abundant glucan molecules contained 22 glucose residues. Glucose residues within the glucan were connected by β-(1,2) glycosidic linkages. The cyclic glucan produced by M. huakuii is quite similar to the periplasmic β-(1,2) glucans synthesized by Agrobacterium and Sinorhizobium genera. The synthesis of β-glucan in M. huakuii is osmoregulated and this glucan could function as an osmoprotectant in free living cells.

2

Fungal polysaccharides as immunostimulators

88%

Kucharska E. , Bober J.

|

2004

|

tom 09

3

Spent yeast as natural source of functional food additives

75%

Rakowska R. , Sadowska A. , Dybkowska E. , Swiderski F.

Roczniki Państwowego Zakładu Higieny

|

2017

|

tom 68

|

nr 2

EN

Spent yeasts are by-products arising from beer and wine production which over many years have been chiefly used as feed additives for livestock. They contain many valuable and bioactive substances which has thereby generated much interest in their exploitation. Up till now, the main products obtained from beer-brewing yeasts are β-glucans and yeast extracts. Other like foodstuffs include dried brewer’s yeast, where this is dried and the bitterness removed to be fit for human consumption as well as mannan-oligosaccharides hitherto used in the feed industry. β-glucans constitute the building blocks of yeast cell walls and can thus be used in human nutrition as dietary supplements or serving as food additives in functional foods. β-glucans products obtained via post-fermentation of beer also exhibit a high and multi-faceted biological activity where they improve the blood’s lipid profile, enhance immunological status and have both prebiotic and anti-oxidant properties. Yeast extracts are currently being used more and more to enhance flavour in foodstuffs, particularly for meat and its products. Depending on how autolysis is carried out, it is possible to design extracts of various meat flavours characteristic of specific meats. Many different flavour profiles can be created which may be additionally increased in combination with vegetable extracts. Within the food market, yeast extracts can appear in various guises such as liquids, pastes or powders. They all contain significant amounts of glutamic acid, 5’-GMP and 5’-IMP nucleotides together with various amino acids and peptides that act synergistically for enhancing the flavour of foodstuff products. Recent studies have demonstrated additional benefits of yeast extracts as valuable sources of amino acids and peptides which can be used in functional foods and dietary supplements. These products possess GRAS status (Generally Recognised As Safe) which thereby also adds further as to why they should be used as natural food additives that are functional.

PL

Drożdże pofermentacyjne są produktem ubocznym przy produkcji piwa i wina stosowanym przez wiele lat głównie jako dodatek paszowy. Zawierają one w swym składzie wiele cennych składników bioaktywnych stąd też obserwuje się duże zainteresowanie ich wykorzystaniem. Głównymi produktami otrzymywanymi od niedawna z pofermentacyjnych drożdży piwowarskich są β-glukany i ekstrakty drożdżowe. Produkowane są również spożywcze preparowane suszone drożdże piwowarskie, które na drodze odgoryczenia i suszenia zostają przygotowane do bezpośredniego spożycia oraz mannooligosacharydy stosowane dotychczas w przemyśle paszowym. b-glukany będące elementem budulcowym ścian komórkowych drożdży, mogą być stosowane w żywieniu człowieka jako suplementy diety lub jako dodatki do rożnego rodzaju produktów spożywczych z grupy żywności funkcjonalnej. Preparaty β-glukanów otrzymane z pofermentacyjnych drożdży piwowarskich wykazują wysoką, wielokierunkową aktywność biologiczną, związaną przede wszystkim z poprawą profilu lipidowego krwi, statusu immunologicznego organizmu oraz z oddziaływaniem prebiotycznym i antyoksydacyjnym. Ekstrakty drożdżowe znajdują coraz szersze zastosowanie jako substancje polepszające smak rożnego rodzaju produktów głównie o profilu mięsnym. W zależności od sposobu przeprowadzenia procesu autolizy możemy otrzymać ekstrakty o specyficznym smaku mięsa rożnego pochodzenia. Ilość profilów smakowych jest bardzo duża i może być dodatkowo zwiększona poprzez kombinacje z ekstraktami z warzyw. Ekstrakty drożdżowe mogą występować w rożnych postaciach handlowych takich jak płyn, pasta czy proszek. Zawierają one w swym składzie znaczne ilości kwasu glutaminowego, nukleotydów 5’GMP i 5’IMP, oraz różne aminokwasy i peptydy o synergistycznym oddziaływaniu polepszającym smak produktu. Ostatnio wykonane badania wskazują na możliwości dodatkowego wykorzystania ekstraktów jako cennego źródła aminokwasów i peptydów mogących znaleźć zastosowanie w żywności funkcjonalnej i suplementach diety. Preparaty drożdżowe posiadają status GRAS (Generally Recognised As Safe), co intensyfikuje możliwości ich zastosowania jako naturalnych dodatków funkcjonalnych.

4

β-Glucan-Mediated Alleviation of NaCl Stress in Ocimum basilicum L. in Relation to the Response of Antioxidant Enzymes and Assessment DNA Marker

75%

Alhasnawi A. N.

Journal of Ecological Engineering

|

2019

|

tom Vol. 20, nr 8

90--99

EN

Salinity is one of the most important abiotic stresses which can negatively affect the plant metabolic processes in the world. This can impact the plant production, either for economic or sustenance benefits. The salinity stress can cause many physiological and biochemical changes in the plants. β-glucans are important polysaccharides, which are present in the cell walls of various cereal grains. They protect the plant responses and occur in plant suspensions. In this study, the researchers attempted to investigate various physiological mechanisms and determine the role of the β-glucans in the NaCl-mediated stress conditions on the Ocimum basilicum L. seedlings. For this purpose, they carried out an experiment for assessing various shoot and root parameters along with the antioxidant enzyme activities, proline levels and the ISSR markers. When the seedlings were exposed to the NaCl stress conditions, they showed a significant decrease in the growth parameters and an increase in the antioxidant and proline levels compared to the control seedlings grown under normal saline conditions. On the other hand, the β-glucantreated seeds, when grown under the saline stress conditions, showed better growth parameters as well as high antioxidant enzyme activities and proline levels, compared to the control and NaCl-treated plants. Furthermore, a PCR analysis was carried out using the ISSR-marker technology, which could help in evaluating the DNA fingerprints and genetic variations in the plants. The results indicated that the exogenous application of the β-glucans could protect the antioxidant enzyme activities and protect the plants against the salinity stresses, without affecting the DNA-markers without affecting the genetic variations and could be a better choice for use in DNA-markers.

5

Development of oat-banana fermented beverage with beta-glucan additive

75%

Owczarek L. , Jasinska U. T. , Skapska S.

|

tom 70

|

nr 2

EN

The aim of the study was to create a pro-healthy, tasteful, fermented, milkless beverage for people showing an allergy to milk proteins and/or lactose intolerance. An oat-banana matrix for fermentation, in versions fortified with beta-glucan preparations, PromOat, Betaven, OatFibre, was soured with starter variants, Streptococcus thermophilus, Lactobacillus paracasei, Lactobacillus plantarum. The fermentation processes were characterized within kinetic parameters. Streptococcus thermophilus selected for fermentation of the oat-banana matrix fortified with a PromOat beta-glucan preparation, assured a highly acceptable sensory profile for the fermented beverage. Beverage was characterized according to pH, viscosity, titratable acidity, lactic acid enantiomers, beta-glucan content, sensory features and the LAB number. The beverage’s sensory profile subsisted alongside the LAB number above 7 lg cfu g-1 during 4 weeks of cold storage; beta-glucan content was stable thus ensuring health benefits for consumers. All lactic acid formed and maintained in the product was L-lactate, assuring the beverage’s appropriateness for children. Practical applications. The developed functional fruit-cereal fermented beverage, fortified with beta-glucan additive, containing high number of LAB and prevalence of L-isomer of lactic acid can be an attractive alternative for people with allergy or intolerance for milk, including children. The developed technology enables to obtain product of high sensory and nutrition quality, stable up to 4 weeks of cold storage.

6

Probing the structural origins and mechanism of the bioactivity of food polysaccharides

75%

Morris V. J.

|

tom 61

|

nr Suppl.1

7

Effect of naked barley enrichment on the quality and nutritional characteristics of bread - Part I. The effect on wheat bread

63%

Pejcz E. , Wojciechowicz-Budzisz A. , Gil Z. , Czaja A. , Spychaj R.

Nauki Inżynierskie i Technologie

|

2016

|

nr 2(21)

EN

Barley is gaining more interest due to its nutritional value, especially because of the dietary fibre content and the presence of non-starch polysaccharides Hull-less barley is a rich source of soluble and insoluble dietary fibre providing beneficial non-starch polysaccharides, especially β-glucans. The effects of different barley wholemeal share in wheat bread and different dough preparation methods on the quality of bread and its nutritional composition were investigated. Barley incorporation to wheat bread improved its nutritional quality by increasing the dietary fibre, β-glucans and arabinoxylans content. However, high barley concentration led to decrease in loaf volume and overall acceptability and changes in bread’s crumb and crust colour. Bread production method strongly influenced its quality and nutritional composition. Barley sourdough fermentation comparing to direct barley wholemeal incorporation allowed to obtain more acceptable products of higher nutritional quality.

PL

Zainteresowanie jęczmieniem rośnie ze względu na jego wartość żywieniową, zwłaszcza zawartość w nim błonnika pokarmowego i obecność polisacharydów nieskrobiowych. Jęczmień nagoziarnowy jest bogatym źródłem zarówno rozpuszczalnego, jak i nierozpuszczalnego błonnika pokarmowego, dostarczając korzystnych polisacharydów nieskrobiowych, szczególnie β-glukanów. Zbadano wpływ różnych udziałów całoziarnowej mąki jęczmiennej i różnych metod prowadzenia ciasta na jakość pieczywa i jego skład. Dodatek jęczmienia do mąki pszennej przyczynił się do poprawy jego jakości żywieniowej poprzez zwiększenie zawartości błonnika pokarmowego, β-glukanów i arabinoksylanów. Wysoki udział jęczmienia spowodował jednak zmniejszenie objętości pieczywa i jego akceptacji oraz zmianę barwy miękiszu i skórki. Metoda wytwarzania ciasta silnie wpłynęła na jakość chleba i jego skład. Dodatek jęczmienia w postaci zakwasu, w porównaniu z metodą bezpośrednią, pozwolił na uzyskanie lepiej ocenionych produktów o wyższej wartości żywieniowej.

8

Effect of hulless barley on body weight and chemical composition of hearts and livers in broiler chickens

63%

Kwiecien M. , Winiarska-Mieczan A.

Medycyna Weterynaryjna

|

2010

|

tom 66

|

nr 01

41-44

EN

The purpose of the study was to determine whether replacing husked barley with hulless barley with a significantly lower share of crude fiber but a higher content of beta-glucans modifying the absorption of nutritional elements from the intestine can change the weight and the chemical composition of the heart and the liver in broiler chickens. The experiment was carried out on 162 Cobb broiler chickens reared in cages until the 42nd day of their lives, divided into three groups: one control group (K) and two experimental groups (I, II), 54 birds in each. Group K was fed mixtures with a share of wheat, group I - mixtures with hulless barley and group II - mixtures with husked barley. In starter mixtures of rearing the share of alternatively used crops was 45%, whereas its share in grower and finisher mixtures administered, respectively - 50%. The results of the study reveal that adding hulless barley to feed mixtures resulted in a statistically significant reduction in chickens’ body weight and a lower weight of their breast muscles and legs, as well as in their lower share in the meat carcass. Adding hulless barley to the mixtures contributed to increasing the weight and share of the heart muscle. Hulless barley raised dry matter content in the heart by 9.5% and that of crude ash by 6.9%, in comparison with the chickens fed wheat. The type of barley significantly modified the weight of the chicken livers. The highest weight was noted in case of chickens fed husked barley, and the lowest in case of the addition of hulled barley. The difference amounted to 11%. Hulless barley used in the mixtures reduced the share of crude ash, total protein and crude fat, compared to their content in the livers of the chickens in the control group.

9

Effect of different naked oat cultivars in the diet on serum lipid profile in rats

63%

Szymczyk B. , Hanczakowski P.

Polish Journal of Natural Sciences. Supplement

|

2006

|

tom 03

581-586

10

Nutritional value of wheat, triticale, barley and oat grains

63%

Biel W. , Kazimierska K. , Bashutska U.

|

tom 19

|

nr 2

11

Beta-glukan jako czynnik antyodzywczy jeczmienia Czesc I - Przeglad pismiennictwa

63%

Rek-Cieply B. , Rakowska B.

Biuletyn Instytutu Hodowli i Aklimatyzacji Roślin

|

1992

|

nr 183

141-147

12

Organic dust induced pulmonary disease - the role of mould derived beta-glucan

63%

Rylander R.

|

tom 17

|

nr 1

9-13

13

Occupational exposure to airborne microorganisms, endotoxins and beta-glucans in poultry houses at different stages of the production cycle

63%

Lawniczek-Walczyk A. , Gorny R. L. , Golofit-Szymczak M. , Niesler A. , Wlazlo A.

|

2013

|

tom 20

|

nr 2

EN

The aim of the presented study was to assess the exposure of poultry workers to airborne microorganisms, endotoxins and β-glucans during different stages of the chicken production cycle in 3 commercially-operated poultry houses. Personal and stationary sampling was carried out to assess exposure to both viable and total microbial aerosols. The stationary measurements of PM10 were performed to establish the level of endotoxins and β-glucans. The concentrations of bacterial and fungal aerosols ranged from 2.5×102 CFU/m3 – 2.9×106 CFU/m3, and from 1.8×102 CFU/m3 – 1.8×105 CFU/m3, respectively. The number of culturable microorganisms was significantly lower than their total counts, constituting from 0.0004% – 6.4% of the total microbial flora. The level of PM10 in poultry facilities did not exceed 4.5 mg/m3. After the flock entered the clean house, the level of endotoxins and β-glucans increased from below detection limit to 8,364 ng/m3 and from 0.8 ng/m3 to 6,886 ng/m3, respectively. The presented study shows that professional activities in poultry farms are associated with constant exposure to bioaerosol, which may pose a health hazard to workers. It was found that workers’ exposure to airborne microorganisms increased with consecutive stages of the chicken production cycle.

14

Production of oat hydrolysates with a low degree of starch saccharification

63%

Gibinski M.

Polish Journal of Food and Nutrition Sciences

|

2008

|

tom 58

|

nr 3

EN

The manuscript presents methodology of obtaining a hydrolysate from ground oat grain under laboratory conditions. The methods applied involved the application of the enzymatic hydrolysis of starch with the use of a thermostable amylolytic preparation Nervanaze T. Parameters of the hydrolysis process were determined by means of acidic inactivation that enables obtaining an oat hydrolysate with a glucose equivalent DE 5.5±0.5 and 4-5% of health-promoting β-glucans applicable mainly as fat replacers.

15

Badania nad degradacja beta-glukanow przy udziale pozakomorkowych hydrolaz grzybow Trichoderma

51%

Maj A. , Witkowska D.

|

nr 3

59-68

PL

Przedmiotem pracy było porównanie efektywności działania preparatów enzymatycznych grzybów Trichoderma, zawierających β-1,3-glukanazy i inne enzymy towarzyszące. Porównano proces hydrolizy β-glukanów różnego pochodzenia: laminarynu, β-glukanów drożdży piekarskich i drożdży Yarrowia lipolytica biomasy drożdży paszowych, grzybni Trichoderma, Fusarium, Aspergillus, Botrytis. Proces był prowadzony w 50°C i pH 5,0 w zależności od ilości preparatu enzymatycznego i czasu działania. Najefektywniejszy w procesie degradacji β-glukanów drożdży Y. lipolytica i drożdży piekarskich okazał się preparat z T. reesei (RG). Natomiast w degradacji wszystkich rodzajów grzybni oraz laminarynu wyróżniał się preparat z T. hamatum (HMD).

EN

The object of the studies was the comparison of the efficiency of Trichoderma enzymatic preparations in a β-glucan degradation. The hydrolytic process of substrates: yeast β-glucan (Y. lipolytica, baker’s yeast), biomass of fodder yeast and mycelium (Trichoderma, Fusarium, Aspergillus, Botrytis) was conducted in pH 5,0; 50°C and in relation to quantity of enzymatic preparation and to time of process. The preparation from T. reesei (RG) was the most effective in degradation of β-glucan (Y. lipolytica and baker’s yeast) and of fodder yeast biomass. The preparation from T. hamatum (HMD) was distinguished by degradation of examined mycelium biomass.

16

Effect of oligosaccharides supplementation on the meat performance traits and selected indicators of humoral immunity in lambs

51%

Milewski S. , Sobiech P. , Bednarek D. , Wojcik R. , Malaczewska J. , Zaleska B. , Siwicki A. K.

Bulletin of the Veterinary Institute in Puławy

|

2010

|

tom 54

|

nr 2

175-179

EN

The experiment was performed on 32 suckling Kamieniec lambs divided into two equal groups: I - control and II - experimental. Over a period of 60 d, experimental lambs were fed a diet supplemented with Saccharomyces cerevisiae yeast with an increased ß-l,3/l,6-D-glucan and mannan-oligosaccharide content. The following meat performance parameters were determined: body weight, daily gains, growth rate, the dimensions of musculus longissimus dorsi sections, skin and subcutaneous fat thickness, and fat thickness over the loin „eye“ area. Serum humoral immunity parameters: lysozyme and ceruloplasmin activities, total protein, and γ-globulin contents were determined. The yeast supplement significantly increased the values of the analysed meat performance traits. As regards the investigated humoral immunity parameters, i.e. lysozyme activity, ceruloplasmin activity (throughout the entire experiment), and γ-globulin content (from experimental day 30 to 60), significantly higher values were noted in the experimental group, compared with the control group. Statistically significant differences between the compared groups were not observed only with respect to total protein content.

17

Effect of fertilization and variety on the beta-glucan content in the grain of oats

51%

Dvoncova D. , Havrlentova M. , Hlinkova A. , Hozlar P.

Żywność Nauka Technologia Jakość

|

2010

|

tom 17

|

nr 3

p.108-116,fig.,ref.

XX

The object of the study was to investigate the influence fertilization on the β-glucan content of the common oats varieties (Vendelin, Zvolen) and the naked oats varieties (Detvan, Avenuda). The trial was established in the years 2007 and 2008 in the potato growing area in the centre of Slovakia in VígľašPstruša. The field treatments were realized in natural conditions without irrigation with four variants of fertilization. Nitrogen fertilization was applied before sowing and foliar application of selenium together with nitrogen was done in the growth phase at the end of stooling (BBCH 29). The amount of β-glucan in the samples was determined by using the β-glucan assay kit (Megazyme, Ldt. Ireland). The total average of β-glucan content in the experiment was 4.08 %. The naked oats varieties reached higher content of β-glucan, when we compare it with the common oats. The variety Avenuda reached highest of β-glucan content (5.20 %). The nitrogen fertilization together with selenium fertilization statistically significantly increased the content of this polysaccharides. The influence of a particular year was statistically significant in β-glucan content.

18

Endotoxins and beta-glucans as markers of microbiological contamination - characteristics, detection, and environmental exposure

51%

Lawniczek-Walczyk A. , Gorny R. L.

|

nr 2

193-208

19

Właściwości wybranych koncentratów β-glukanu jako potencjalnych składników przetworów mięsnych

51%

Tyburcy A. , Miazek J.

|

2014

|

tom 576

PL

Celem pracy była ocena wybranych właściwości trzech koncentratów β-glukanu (dwóch z owsa i jednego z jęczmienia). Porównano je z cechami preparatu błonnika pszennego Vitacel® WF-200, stosowanego w polskim przemyśle mięsnym. Oznaczono wodochłonność preparatów przed i po obróbce cieplnej metodą wirówkową oraz oceniono ich barwę (instrumentalnie i sensorycznie). W przypadku koncentratów β-glukanu z owsa i jęczmienia określono również intensywność zapachu zbożowego. Wodochłonność koncentratów z owsa wzrastała po obróbce cieplnej (ponad dwukrotnie) i była wtedy istotnie większa niż wodochłonność koncentratu z jęczmienia i preparatu WF-200. Przed obróbką cieplną zależność ta była odwrotna. Koncentraty z owsa charakteryzowały się większą jasnością (L*) oraz mniejszymi parametrami a* i b* niż koncentrat z jęczmienia. Barwa koncentratów β-glukanu z owsa i jęczmienia była ciemniejsza niż preparatu WF-200. Koncentraty z owsa charakteryzowały się mniejszą intensywnością zapachu zbożowego niż koncentrat z jęczmienia. Właściwości koncentratów z owsa ocenianych jako potencjalne dodatki do przetworów mięsnych były lepsze niż koncentratu z jęczmienia.

EN

The aim of this work was to assess selected properties of three β-glucan concentrates from oat and barley. They were compared with characteristics of Vitacel® WF-200 wheat ﬁbre, which is used in Polish meat industry. Water holding capacity (before and after heat treatment, using centrifugal method) and colour (instrumental and sensory) of the preparations were determined. In the case of β-glucan concentrates from oat and barley the intensity of cereal smell was also assessed. Water holding capacity (WHC) of oat β-glucan concentrates increased more than two times after heat treatment and was thereafter signiﬁcantly higher than the WHC of barley β-glucan concentrate and wheat ﬁbre. This relationship was opposite before heat treatment. The oat β-glucan concentrates were lighter and had lower a* and b* colour values than the concentrate from barley. β-glucan concentrates from oat and barley were darker than WF-200 wheat ﬁbre. Oat β-glucan concentrates displayed less intensive cereal smell than the barley β-glucan concentrate. They had more advantageous characteristics as potential additives to meat products than the concentrate from barley.

20

Effects of short- and long-term glucan feeding of rainbow trout (Salmonidae) on the susceptibility to Ichthyophthirius multifiliis infections

51%

Lauridsen J. H. , Buchmann K.

|

tom 40

|

nr 1

EN

Background. Various compounds are being used as immuno-stimulants in various aquaculture feed types but the importance of their prolonged use is at present unknown. It is also true for those intended to modify trout susceptibility to white spot disease caused by Ichthyophthirius multifiliis. The immuno-modulating effects on rainbow trout of short- and long-term feeding using dry feed with inclusion of beta-glucan (0.2%) have therefore been evaluated. Materials and Methods. The immune reactivity was assessed by measuring susceptibility to I. multifiliis infections and plasma lysozyme in the host, factors which are considered innate response parameters. Rainbow trout, Oncorhynchus mykiss (Walbaum, 1792) (Actinopterygii: Salmoniformes: Salmonidae), were fed (control feed or glucan-containing feed) for 14 or 35 days before challenge (exposure to infective I. multifiliis theronts) and the resulting infection (number of trophonts in the skin) was recorded on day 11 post-exposure to theronts. Results. All fish obtained infection following parasite exposure but glucan-fed fish showed a lower infection at day 46 compared to fish fed control-feed. The lysozyme activity of fish plasma was evaluated throughout the experimental period and found slightly but significantly increased in association with glucan-feeding at day 14, 17, and 46. Conclusion. No evidence for an exhaustion of these selected innate response parameters due to prolonged glucan-feeding could be detected within the experimental period of 46 days.