Dietary conjugated linoleic acid affects blood parameters, liver morphology and expression of selected hepatic genes in laying hens.

The objective of this research were to investigate the effect of a conjugated linoleic acid (CLA)-enriched diet on Isa Brown laying hen health status and to provide a comprehensive analysis of changes in blood parameters, liver morphology and selected hepatic gene expression. Hens were allocated to the control and experimental group (diet enriched with 0.75% CLA) for a total period of 4 m. At the end of the experiment half of the hens from each group were slaughtered for analyses. The remaining hens were transferred to an organic farm for the next 5 m and fed on the diet without CLA supplementation. The CLA-enriched diet resulted in significant changes in blood and serum parameters; specifically, haematocrit (HCT), mean corpuscular volume (MCV) and white blood cells (WBC) count were decreased compared to the control. The total cholesterol (TC) was not significantly affected while the triacylglycerol's (TG) concentration was elevated. The activity of alanine aminotransferase (ALT) was significantly increased in the CLA-supplemented group, while aspartate aminotransferase (AST) showed an increasing tendency. Liver biopsies showed pathological changes classified as non-alcoholic fatty liver disease (NAFLD). Additionally, the expression of hepatic genes involved in fatty acids synthesis (ME1, ACLY, ACC, FASN, SCD1), oxidation (CPT1α, PPARA), detoxification processes (Cytochrome P450, CYP, Flavin-containing monooxygenase, FMO3), oxidative stress (NOX4, XbP1) and inflammation (IL6, TNFα) were elevated. Cessation of CLA supplementation for 5 m of organic farming resulted in normalisation of blood and hepatic parameters to the levels observed in control hens. The results of this study indicate that dietary CLA triggers an integrated stress response in laying hens and activates mechanisms involved in liver detoxification.

The effect of methionine supplementation of the AIN-93G semi-synthetic diet on the levels of homocysteine and lipids in experimental rats.

OBJECTIVES: The studies were carried out on 36 growing albino Wistar rats. PARTICIPANTS/MEASUREMENTS: The animals were randomly divided into six equinumerous groups (six rats per group), and were fed six different diets for 42 days. The control group (I) was fed with AIN-93G semi-synthetic diet, whereas groups II-VI were fed with AIN-93G semi-synthetic diet supplemented with: 2, 4, 8, 16 and 32 g of methionine/kg diet, respectively. There were assessed enzymatically, in rats' blood serum, the contents of homocysteine, total cholesterol, HDL fraction and triacyloglicerols. In addition, the LDL+VLDL cholesterol content was calculated. RESULTS: The methionine content of the diet was found to be highly positively correlated with the homocysteine content (r = 0.981) and negatively correlated with the triacylglycerols content (r = -0.916) of the experimental animals' blood serum. CONCLUSION: In the blood serum of rats fed the highest-methionine diet (32 g methionine/kg diet), the homocysteine content was significantly higher, as were the levels of total cholesterol and its HDL fraction, while the triacylglycerols content was lower as compared to the values obtained for rats fed other diet types.

[An attempt to investigate the effect of magnesium ion supplements on changes in levels of nitrates and nitrites in selected pickled vegetables]. / Próba zbadania wplywu dodatku jonów magnezowych na zmiany poziomu azotanów w wybranych kiszokach warzywnych.

The aim of this study was to examine the effect of magnesium ions on some changes in the nitrate reductase activity in the white headed cabbage as well as a practical application of the results obtained in vegetable souring. As experimental material were used: white and red headed cabbage, red beets and the same vegetable in the soured form. Vegetable souring was performed using a traditional method as well as a modified one, considering a supplement of magnesium chloride at various levels during the process of souring. The activity of nitrate reductase in the white headed cabbage was determined by the Jaworski method. In raw and soured vegetables the level of nitrates was determined by brucine method and that of nitrites by the Griess colorimetric method. A supplement of magnesium ions to the incubation mixture containing raw white cabbage resulted in an increased activity of the studied enzyme by 17.0-34.8% and was significant in all magnesium ions concentrations used. The introduction of adequate amounts of magnesium chloride to soured vegetable production resulted also in a significant decrease in the nitrate and nitrite levels. An organoleptic evaluation of soured vegetables made by a traditional method and by using a supplement high quality, although the smell of white headed cabbage and "beet acid" has slightly however, significantly deteriorated.

[An attempt to investigate the effect of magnesium ions and vitamin C on activity of nitrate reductase of white headed cabbage]. / Próba zbadania jonów magnezowych i witaminy C na aktywnosc reduktazy azotanowej kapusty glowiastej bialej.

The aim of this study was to investigate the effect of magnesium ions and vitamin C on changes in the activity of nitrate reductase of white headed cabbage. During storage of cabbage the activity of nitrate reductase was investigated by the Jaworski method, the level of magnesium by complexometronic method and the level of vitamin C by the Pijanowski method. In addition, the effect of a supplement of magnesium and vitamin C on some changes in the activity of the enzyme was tested. For this purpose, to the incubation mixture, containing the material under study, magnesium ions in the form of magnesium chloride or vitamin C were added in respective quantities. It was found that the nitrate reductase activity as well as the level of magnesium and vitamin C are decreasing towards the inside layers of headed cabbage. Statistical evaluation of the results indicates a high by significant correlation between factors under study. A supplement of magnesium ions or vitamin C to the investigated cabbage significantly increases the activity of the enzyme.

[Effect of the fermentation process on levels of nitrates and nitrites in selected vegetables]. / Wplyw procesu fermentacji na zmiane poziomu azotanów i azotynów w wybranych warzywach.

The aim of this study was to follow the changes in the levels of nitrates and nitrites throughout the process of fermentation of sauerkraut from white and red cabbage and red beets. The nitrate and nitrite levels were determined in raw and fermentation as well as in red beets and "beet acid" after a week of souring. Nitrate were determined by the brucine method, while nitrates by the Griess colorimetric method. Mean reduction of nitrates in sauerkraut (in relation to raw cabbage) was ca. 55.5% and that of nitrites ca. 76.7%. In the red sour cabbage a decrease in the level of nitrates in relation to the product by ca. 84.1% and in that of nitrites by ca. 67.4% was found. The stabilization of both nitrate levels in both kinds of cabbages followed as after the second month of storage, as confirmed by statistical analysis of the results. In the red beets after the process of fermentation a decrease in the level of nitrates by ca. 91.6% was noted. An undefined portion of the studied compounds passed into the liquid. The "beet acid" contained 595.9 mg/dm1 of nitrates and 3.26 mg/dm3 of nitrites.