Article
Food Science & Technology
Dariusz Dziki, Grazyna Cacak-Pietrzak, Waleed Hameed Hassoon, Urszula Gawlik-Dziki, Alicja Sulek, Renata Rozylo, Danuta Sugier
Summary: The study investigated the physical, sensory, and antioxidant properties of wheat bread enriched with sumac flour (SF) under different salt conditions. The addition of SF led to a decrease in bread volume, an increase in crumb hardness, and an enrichment of phenolic compounds in the bread. Salt reduction did not negatively impact these properties, and the addition of SF should not exceed 3 g/100 g for optimal bread quality.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Food Science & Technology
Jingwen Xu, Yonghui Li, Yong Zhao, Donghai Wang, Weiqun Wang
Summary: This study examines the effects of antioxidant dietary fiber (ADF) on dough and bread quality, including the increased nutritional value and health benefits of adding ADF, as well as the challenges it poses. Suggestions for future research include investigating the impact of ADF particle size, pretreatment methods, and the addition of hydrocolloids on wheat bread enriched with ADF.
JOURNAL OF FUNCTIONAL FOODS
(2021)
Article
Chemistry, Multidisciplinary
Dariusz Dziki, Waleed H. Hassoon, Beata Biernacka, Urszula Gawlik-Dziki
Summary: The addition of parsley leaves to wheat flour can enhance the nutritional value and antioxidant activity of bread, with an optimal addition level of up to 3%. Enriched bread showed a higher level of phenolic compounds compared to control bread.
APPLIED SCIENCES-BASEL
(2022)
Article
Multidisciplinary Sciences
Amal Bakr Shori, Leong Ay Kee, Ahmad Salihin Baba
Summary: This study revealed that adding spearmint aqueous extract to bread can increase the total phenolic content, DPPH radical scavenging activity, and FIC ability. Spearmint bread showed higher antioxidant capacity compared to commercially available bread, especially in terms of DPPH radical scavenging activity. However, the TPC and FIC ability of spearmint bread were lower than those of commercial products.
ARABIAN JOURNAL FOR SCIENCE AND ENGINEERING
(2021)
Article
Chemistry, Multidisciplinary
Celina Habryka, Robert Socha, Leslaw Juszczak
Summary: The aim of this study was to investigate the influence of bee bread addition on the phenolic content, antioxidant properties, sensory and quality characteristics of the multifloral honey. The results showed that the addition of bee bread significantly increased the phenolic content and antioxidant capacity of the honey. However, it also led to unfavorable changes in the sensory characteristics, such as decreased clarity, color uniformity, and sweetness. Additionally, the addition of bee bread increased water-insoluble substances, free acidity, and proline level, while decreasing glucose and fructose content.
APPLIED SCIENCES-BASEL
(2023)
Article
Chemistry, Applied
D. Pedrali, L. Giupponi, R. De la Pena-Armada, M. J. Villanueva-Suarez, I Mateos-Aparicio
Summary: Quinoa is receiving global attention due to its nutritional and biological properties. This study found that genetic variability has a greater influence on the nutritional and antioxidant composition of quinoa compared to geographic factors.
Article
Food Science & Technology
Yaqi Zhao, Jinhua Zuo, Shuzhi Yuan, Wenlin Shi, Junyan Shi, Bihong Feng, Qing Wang
Summary: The study demonstrated that the 1.5 kJ/m(2) UV-C treatment was effective in maintaining the firmness, respiration rate, and ethylene production of pepino fruit after harvest. Additionally, it was found that the UV-C treatment preserved the nutritional content and antioxidant enzyme activity, while promoting the synthesis of various volatile compounds that contribute to the flavor of the fruit.
Article
Chemistry, Applied
Yue Sun, Yuqian Liu, Jinli Zhang, Jing Liu, Hanxue Hou
Summary: Wheat debranning improves the sensory quality of CSB but reduces antioxidant activity. The highest nutritional value of CSB is achieved at degrees of debranning between 3% and 7%. In vitro digestion has a significant impact on the antioxidant activity of CSB.
Article
Food Science & Technology
Salma Malihah Mohammad, Amirun Afiq Badrul Hisham, Nur Atifa Mustapa, Kim Wei Chan, Norhasnida Zawawi
Summary: Adding Heterotrigona itama bee bread ethanolic (BBE) extract to fish sausages increased carbohydrate content and reduced moisture, leading to enhanced antioxidant properties. The fish sausages with 0.75% BBE exhibited lower lipid oxidation activity and reduced TBARS value after 28 days of frozen storage, demonstrating the efficiency of BBE as a natural antioxidant with antibacterial properties in fish sausages.
JOURNAL OF FOOD QUALITY
(2021)
Article
Food Science & Technology
Shakirah Azeez, Chiemela Enyinnaya Chinma, Amina Joke Makanjuola, Rukayat Omolara Afolabi, Fausat Lola Kolawole, Audu Yohanna
Summary: The study showed that incorporating up to 15% cashew nut protein concentrate in bread can increase its nutritional value and antioxidant activity. Substitution with CNPC increased protein and micronutrient content, while decreasing carbohydrate content. However, the substitution also resulted in a decrease in specific volume.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Chemistry, Multidisciplinary
Grazyna Cacak-Pietrzak, Dariusz Dziki, Urszula Gawlik-Dziki, Alicja Sulek, Monika Wojcik, Anna Krajewska
Summary: The addition of dandelion flowers to wheat flour can increase water absorption, dough stability, as well as mineral, fiber, and fat content in bread. However, it has no positive effect on bread quality, leading to a decrease in loaf volume and crumb lightness, while increasing hardness and yellowness. Dandelion flowers enhance the antioxidant capacity and phenolic content in bread. Therefore, dandelion flowers can be a valuable ingredient for bread fortification, but the substitution of wheat flour should not exceed 2-3% in consideration of sensory results.
APPLIED SCIENCES-BASEL
(2023)
Article
Chemistry, Applied
Suyun Lin, Xiaoxuan Jin, Jing Gao, Ziyou Qiu, Jian Ying, Yong Wang, Zhizhong Dong, Weibiao Zhou
Summary: Fortifying bread with superfine wheat bran can enhance bread's hardness and texture, slow down bread staling, improve antioxidant properties and glycemic modulation.
Article
Food Science & Technology
Anna Diowksz, Aleksandra Sadowska
Summary: This study investigated the effects of transglutaminase and different doses of buckwheat sourdough on the quality features of gluten-free buckwheat bread. It was found that the addition of sourdough significantly improved the taste and aroma of the bread, while the use of transglutaminase enhanced the bread's elasticity and overall sensory quality.
Article
Biochemistry & Molecular Biology
Noelia Diaz-Morales, Monica Cavia-Saiz, Ma Dolores Rivero-Perez, Inmaculada Gomez, Gonzalo Salazar-Mardones, Isabel Jaime, Maria L. Gonzalez-SanJose, Pilar Muniz
Summary: Melanoidins isolated from bakery by-products are promising sustainable ingredients for bakery products. The addition of melanoidins affected the color, texture, odor profile, and antioxidant capacity of the bakery food models in different ways, depending on the quantity and type of melanoidin. The melanoidins from soft bread showed stronger effects compared to those from common bread. Furthermore, the melanoidins did not exhibit cytotoxicity or alter reactive oxygen species levels in Caco-2 cells, suggesting their potential as safe and sustainable ingredients.
Article
Chemistry, Multidisciplinary
Grazyna Cacak-Pietrzak, Katarzyna Sujka, Jerzy Ksiezak, Jolanta Bojarszczuk, Dariusz Dziki
Summary: This research investigated the possibility of replacing wheat flour with legume seed flour in sourdough wheat bread and examined its impact on the physicochemical and sensory properties of the bread. The substitution resulted in increased water absorption and prolonged dough development time. It also affected the volume, density, and hardness of the bread, as well as its protein and fiber content. Additionally, the proposed additives increased the antioxidant activity and phenolic content of the bread samples.
APPLIED SCIENCES-BASEL
(2023)
Review
Neurosciences
Wiesner Agnieszka, Pasko Pawel, Kujawska Malgorzata
Summary: This study investigated the effects of food, beverages, and dietary supplements on the pharmacokinetics and pharmacodynamics of drugs used by Parkinson's disease patients. Recommendations for optimal drug intake with regards to food were provided. Evidence showed positive interactions between levodopa and coffee, fiber, and vitamin C, as well as the potential benefits of a low-fat and protein redistribution diet. Conversely, high-protein diet and ferrous sulfate supplements negatively affected levodopa. Limited data were available for other drugs.
CURRENT NEUROPHARMACOLOGY
(2022)
Article
Chemistry, Analytical
Pawel Zagrodzki, Pawel Pasko, Enrique Dominguez-Alvarez, Noemi Salardon-Jimenez, Clotilde Sevilla-Hernandez, Carmen Sanmartin, Katarzyna Bierla, Ryszard Lobinski, Joanna Szpunar, Jadwiga Handzlik, Claus Jacob, Urszula Bieniek, Agnieszka Galanty, Shela Gorinstein
Summary: Novel selenorganic compounds were successfully applied to fortify kale sprouts in selenium, resulting in significantly higher selenium content compared to unfortified sprouts. Different selenium compounds delivered varying doses of selenium to the sprouts, with only a small percentage being incorporated as seleno-L-methionine, Se(IV) and Se-methylselenocysteine.
MICROCHEMICAL JOURNAL
(2022)
Article
Food Science & Technology
Justyna Dobrowolska-Iwanek, Pawel Zagrodzki, Agnieszka Galanty, Maria Folta, Jadwiga Kryczyk-Koziol, Marek Szlosarczyk, Pol Salvans Rubio, Isabel Saraiva de Carvalho, Pawel Pasko
Summary: Sprouts are a potential dietary source of rich minerals and trace elements. Beetroot sprouts are rich in zinc, iron, and magnesium, while onion sprouts are rich in manganese and calcium. Sprouts from the Brassicaceae family are generally richer in calcium, magnesium, and zinc compared to sprouts from the Fabaceae family.
Article
Biology
Agnieszka Dabek-Drobny, Olga Kaczmarczyk, Michal Wozniakiewicz, Pawel Pasko, Justyna Dobrowolska-Iwanek, Aneta Wozniakiewicz, Agnieszka Piatek-Guziewicz, Pawel Zagrodzki, Malgorzata Zwolinska-Wcislo
Summary: Inflammatory bowel disease (IBD) is a chronic disorder of the gastrointestinal tract associated with gut inflammation and disturbances in bacterial metabolites production. A study found an association between body mass index (BMI) and SCFA levels in IBD patients, with differences in SCFA levels between underweight and overweight individuals, but unclear relationship between diet habits and SCFA levels.
Article
Biochemistry & Molecular Biology
Marta Grudzinska, Pawel Pasko, Dagmara Wrobel-Biedrawa, Irma Podolak, Agnieszka Galanty
Summary: This study evaluated the cytotoxic activity of acetone extracts of Cladonia mitis and its main constituent, usnic acid, on melanoma cells. The results showed dose-dependent cytotoxic activity of the extracts and usnic acid, but no correlation between usnic acid content and extract activity. The extracts also exhibited low anti-tyrosinase activity. Further research is needed to confirm the potential of C. mitis extracts in adjuvant treatment of skin melanoma.
CHEMISTRY & BIODIVERSITY
(2022)
Review
Public, Environmental & Occupational Health
Agnieszka Wiesner, Magdalena Skronska, Gabriela Gawlik, Monika Marcinkowska, Pawel Zagrodzki, Pawel Pasko
Summary: This study investigated the impact of food, beverages, dietary supplements, and alcohol on antiretroviral drugs and found that more than half of the drugs had clinically significant interactions with food. Some drugs should be taken with or immediately after a meal for optimal efficacy, while others should be taken on an empty stomach. There is insufficient evidence to make recommendations about consuming juice or alcohol with antiretroviral drugs.
Article
Biochemistry & Molecular Biology
Karolina Grabowska, Wioleta Pietrzak, Pawel Pasko, Agnieszka Soltys, Agnieszka Galanty, Pawel Zmudzki, Renata Nowak, Irma Podolak
Summary: In this study, the levels of soluble phenolic acids and flavonoids in different parts of Atriplex sagittata were investigated. It was found that phenolic acids were present in all parts, with the highest content in the leaves, while the flowers had the highest content of flavonoids. The stem extract exhibited the highest antioxidant activity, while the flower extract had the most potent antihyaluronidase effect. Phytochemical analysis of the flower extract led to the isolation of two triterpene saponins that showed strong hyaluronidase inhibitory activity.
Article
Biochemistry & Molecular Biology
Justyna Dobrowolska-Iwanek, Malgorzata Jamka-Kasprzyk, Marcelina Rusin, Pawel Pasko, Sviatoslav Grekh, Anna Jurczak
Summary: One challenge faced by researchers is the search for alternative biological material, as the analysis of these materials would provide information about human health and aid in early disease diagnosis. This study aimed to develop a reliable analytical method using capillary isotachophoresis for the determination of organic acids in children's saliva, which could be used for future diagnostic purposes.
Article
Plant Sciences
Katarzyna Sulkowska-Ziaja, Agnieszka Galanty, Agnieszka Szewczyk, Pawel Pasko, Katarzyna Kala, Anna Apola, Irma Podolak, Bozena Muszynska
Summary: This study aimed to evaluate the effects of methyl jasmonate (MeJA) on the production of triterpenes in submerged cultures of Ganoderma applanatum. The results showed that MeJA promoted the production of ganoderic acid A and ganoderic acid C and exhibited significant cytotoxic activity against prostate cancer cells.
Article
Pharmacology & Pharmacy
Agnieszka Wiesner, Pawel Zagrodzki, Marek Jamrozik, Jacek Korchowiec, Monika Marcinkowska, Pawel Pasko
Summary: Chemometric analysis was used to investigate interactions between antiretroviral drugs and food. The study found that the chemical structures of the drugs may contribute to the variable food effect. Correlations between different features of the drugs and food were also revealed. This study is of great importance in understanding interactions between antiretroviral drugs and food.
BRITISH JOURNAL OF CLINICAL PHARMACOLOGY
(2023)
Article
Food Science & Technology
Agnieszka Galanty, Justyna Dobrowolska-Iwanek, Wojciech Pazdziora, Irma Podolak, Pawel Pasko
Summary: Caffeine-containing food supplements are often used for weight loss or memory enhancement, which increases the risk of overdose. The presence of iodine-containing seaweed in these products may lead to thyroid disorders. The study aimed to assess the caffeine and iodine content in food supplements.
JOURNAL OF CONSUMER PROTECTION AND FOOD SAFETY
(2023)
Review
Biochemistry & Molecular Biology
Agnieszka Galanty, Marta Grudzinska, Wojciech Pazdziora, Pawel Pasko
Summary: Erucic acid (EA) is a monounsaturated fatty acid found in the seeds of various plants. While studies have suggested that EA may be cardiotoxic to rats, its effects on humans have not been confirmed. This review aims to summarize the current research on the toxic and pharmacological properties of EA, in order to determine its potential medicinal use.
Article
Biochemistry & Molecular Biology
Pawel Zagrodzki, Agnieszka Wiesner, Monika Marcinkowska, Marek Jamrozik, Enrique Dominguez-Alvarez, Katarzyna Bierla, Ryszard Lobinski, Joanna Szpunar, Jadwiga Handzlik, Agnieszka Galanty, Shela Gorinstein, Pawel Pasko
Summary: Due to selenium deficiency in humans, the search for new organic molecules containing this element in plant biofortification is important. This study evaluated selenium organic esters based on benzoselenoate scaffolds, with additional halogen atoms and various functional groups. The study aimed to discover the relationships between molecular characteristics of these compounds and the amount of sulfur phytochemicals in kale sprouts. The statistical model revealed a correlation structure between the molecular descriptors of selenium compounds and the biochemical features of the sprouts.
Review
Biology
Wojciech Pazdziora, Irma Podolak, Marta Grudzinska, Pawel Pasko, Karolina Grabowska, Agnieszka Galanty
Summary: Inflammation is a natural response of the body to external factors that disrupt its balance, but chronic inflammation can be detrimental. Usnic acid has shown promising anti-inflammatory properties and further research is needed to understand its mechanism, safety, and potential derivatives. The use of usnic acid in topical applications also deserves exploration.
Article
Chemistry, Medicinal
Agnieszka Soltys, Agnieszka Galanty, Karolina Grabowska, Pawel Pasko, Pawel Zagrodzki, Irma Podolak
Summary: This study investigated the anti-BPH potential of terpenoids in the fruits of Sorbus intermedia. The results showed that these compounds inhibited 5-α-reductase activity and reduced PSA secretion in normal prostate epithelial cells. They also demonstrated inhibitory effects on heat-induced protein denaturation, hyaluronidase, as well as IL-6, TNF-α, and NO release in macrophages.
