Wheat Roll Enhanced by Buckwheat Hull, a New Functional Food: Focus on the Retention of Bioactive Compounds.

Wheat roll enhanced by buckwheat hull was used as a model for determining the retention of bioactive compounds during technological steps. The research included analysis of the formation of Maillard reaction products (MRPs) and retention of bioactive compounds such as tocopherols, glutathione, or antioxidant capacity. About a 30% decrease in the content of available lysine in the roll was observed compared to the value obtained for fermented dough. Free FIC, FAST index, and browning index were highest for the final products. The increase of analyzed tocopherols (α-, ß-,γ-, and δ-T) was noticed during the technological steps, with the highest values found for the roll with 3% of buckwheat hull. A significant reduction in GSH and GSSG content occurred during the baking process. The observed increase in the value of the antioxidant capacity after the baking process may be the result of the formation of new antioxidant compounds.

Identification and Bioaccessibility of Maillard Reaction Products and Phenolic Compounds in Buckwheat Biscuits Formulated from Flour Fermented by Rhizopus oligosporus 2710.

The identification and potential bioaccessibility of phenolic compounds using the highly sensitive micro-HPLC-QTRAP/MS/MS technique and Maillard reaction products (MRPs) in buckwheat biscuits formulated from flours, raw and roasted, fermented by Rhizopus oligosporus 2710 was addressed in this study after in vitro digestion. The content of the analyzed MRPs such as furosine, FAST index, and the level of melanoidins defined by the browning index was increased in the biscuits prepared from fermented flours as compared to the control biscuits prepared from non-fermented ones. After in vitro digestion higher content of furosine was observed in control and tested biscuits providing its high potential bioaccessibility. The fermented buckwheat flours used for baking affected the nutritional value of biscuits in comparison to the control biscuits in the context of the twice-increased FAST index. More than three times higher value of the browning index was noted in control and tested biscuits after digestion in vitro indicating the high bioaccessibility of melanoidins. Our results showed the presence of ten phenolic acids and eight flavonoids in the investigated biscuits. Among phenolic acids, vanillic, syringic, and protocatechuic were predominant while in the group of flavonoids, rutin, epicatechin, and vitexin were the main compounds in analyzed biscuits. Generally, the lower potential bioaccessibility of phenolic acids and higher potential bioaccessibility of flavonoids was found for biscuits obtained from buckwheat flours fermented by fungi compared to control biscuits obtained from non-fermented flours. Fermentation of buckwheat flour with the fungus R. oligosporus 2710 seems to be a good way to obtain high-quality biscuits; however, further research on their functional properties is needed.

Bioaccessibility of Phenolic Acids and Flavonoids from Buckwheat Biscuits Prepared from Flours Fermented by Lactic Acid Bacteria.

The literature reports that the consumption of common buckwheat (Fagopyrum esculentum Moench), exactly the polyphenols it contains, is associated with a wide spectrum of health benefits. Therefore, the determination of the bioaccessibility of phenolic acids and flavonoids from buckwheat biscuits formulated from liquid-state fermented flours (BBF) by selected lactic acid bacteria (LAB) after gastrointestinal digestion was addressed in this study. Bioaccessibility could be defined as the fraction of a compound that is released from the food matrix in the gastrointestinal lumen and used for intestinal absorption. The bioaccessibility of eight phenolic acids (protocatechuic, vanillic, syringic ferulic, caffeic, sinapic, p-coumaric, and t-cinnamic) and six flavonoids (epicatechin, vitexin, orientin, apigenin, kaempferol, and luteolin) were provided for BBF and BBC (buckwheat biscuits prepared from fermented and unfermented flours, respectively). The bioaccessibility indexes (BI) indicated the high bioaccessibility of phenolic acids and improved bioaccessibility of flavonoids from BBF. Moreover, the data provide evidence for the suitability of selected LAB strains to be used as natural sour agents for further bakery product development rich in phenolic acids and flavonoids with LAB-dependent bioaccessibility.

[Treatment of benign prostatic hyperplasia with the use of lasers]. / Leczenie lagodnego przerostu prostaty z zastosowaniem laserów.

Lasers are becoming more and more widely used in medicine, gaining significant clinical acceptance in the treatment of diseases of the genitourinary system. The aim of this study is to present contemporary methods of treatment of Benign Prostate Hyperplasia with the use of lasers, taking into account the physical characteristics of these devices and the safety of the therapy. According to the recommendations of the European Urological Association, in the treatment of BPH, laser systems based on laser devices can be used, which are characterized by various physical properties such as wavelength, intensity, power, frequency and duration of the emitted light. An important aspect raised in the study is the safety assessment of these methods in patients using anticoagulants, which are commonly used in the treatment of cardiovascular diseases.

Determination of Antioxidant Capacity, Phenolics and Volatile Maillard Reaction Products in Rye-Buckwheat Biscuits Supplemented with 3ß-d-Rutinoside.

The Maillard reaction (MR) is responsible for the development of color, taste and aroma in bakery products though the formation of numerous aroma compounds such as pyrazines, pyrroles and aldehydes, nonvolatile taste active compounds and melanoidins. In this article, we investigate the effect of quercetin 3ß-D-rutinoside (rutin) supplementation, at the level of 5⁻50 mg per 100 g, of rye-buckwheat biscuits on the formation of phenolics and volatile Maillard reaction products (MRPs) such as pyrazines, furfuryl alcohol and furfural, determined by headspace solid phase microextraction followed by gas chromatography⁻mass spectrometry (HS-SPME/GC⁻MS), in addition to the effect on the antioxidant capacity. The study confirmed that rutin was stable under baking conditions as showed by its content in rye-buckwheat biscuits. Supplementation of biscuits with increasing amounts of rutin resulted in the progressive increase of total phenolics and antioxidant capacity measured by DPPH and OxHLIA assays, but it had no effect on their sensory quality. From the eighteen compounds identified by HS-SPME/GC⁻MS in the volatile fraction of biscuits were quantitated as a compounds-of-interest: methylpyrazine, ethylpyrazine, 2,3-; 2,5- and 2,6-dimethylpyrazines, as well as furfural, furfuryl alcohol and hexanal. The rutin supplementation of biscuits might be one of the factors to influence the formation of both desirable volatile compounds and undesirable toxic compounds. In conclusion, this study indicates for the significant role of polyphenols on the formation of volatile compounds in biscuits with possible future application in the development of healthy bakery products with high antioxidant capacity.

Sensory analysis and aroma compounds of buckwheat containing products-a review.

Buckwheat is a rich source of starch, proteins, minerals and antioxidants, and as such has become a popular functional ingredient incorporated in diverse recipes/products with particular use in the gluten free market. Due to the absence of gluten, application of buckwheat or buckwheat derived ingredients in this particular food sector has increased significantly over recent years with many buckwheat-based products appearing globally. Sensory analysis is an integral part of the development of products that fulfill consumer expectations. Therefore, investigations on the incorporation of health promoting functional ingredients such as buckwheat into traditional recipes are often complemented by the evaluation of appearance, aroma, taste and texture as well as overall quality through standardized procedures involving trained judges or consumer panels. Aroma is of particular importance in driving consumer preference and its sensory assessment is often complemented with analytical workflows aiming to isolate and determine the concentration of volatile compounds in food and understand the effect of food components on the overall aroma intensity and/or perception of the final product. The present manuscript provides a review of recent advances and knowledge on the sensory characteristics, consumer preference and volatile compound analysis of buckwheat and buckwheat based products.

Evaluation of the effectiveness of laser photoselective vaporization of the prostate in the treatment of patients with benign prostatic hyperplasia.

INTRODUCTION: The prolongation of the life of men results in the growing number of people suffering from benign prostatic hyperplasia (BPH). In 2010, BPH concerned more than 200 million men in the whole world, which at that time made up 6% of the population of men at large. Currently, the population of men in the world amounts about three billion six hundred million. The modern surgical treatment of BPH consists of minimally invasive techniques, including laser systems. AIM: Evaluation of the effectiveness of photoselective vaporization of the prostate (PVP) on the basis of subjective parameters assessed by patients using IPSS and QoL questionnaires as well as objective parameters obtained from results of urodynamic tests. MATERIAL AND METHODS: Between 2012 and 2015, 120 patients with benign prostatic hyperplasia were included in the study and underwent PVP. Finally, 77 patients were included in the study. In all patients, IPSS and QoL sheets were carried out 1, 6 and 12 months, and urodynamic tests 12 months a er the surgical treatment. RESULTS: The statistically significant change in the value of each parameter assessed: decrease in the IPSS, QoL, PVR, Pmax, Pop, the degree of obstruction according to Schäfer and ICS nomogram, and an increase in the values of Qmax and Qave. CONCLUSIONS: Photoselective vaporization of the prostate is an effective method of therapy in patients with benign prostatic hyperplasia.

[Hypogonadism in patients with testicular tumors and prostate cancer].

Hypogonadism is defined as an array of symptoms arising from a deficiency of androgens. It is caused by a hormonal and spermatogenic dysfunction of the testes. It results in impaired fertility and has a negative impact on the functions of multiple organs and systems, physical well-being, sexual functions and also mental state. Particularly patients with a history of cancer have a high risk of developing hypogonadism as a result of not only the nature of the disease, but mainly its treatment. While leaving the patient with cancer without treatment does not fall within the concept of the art of medicine and the ethical canon of a physician, the symptoms of hypogonadism are often ignored and left untreated. Among urological patients special attention should be given to those with testicular tumors and prostate cancer.

Effect of fermented and unfermented buckwheat flour on functional properties of gluten-free muffins.

Selected functional properties of four types of gluten-free muffins made of unfermented and fermented (by Lactobacillus plantarum) buckwheat flour in comparison with control muffins made using commercial gluten-free corn flour were evaluated in this study. The proximate chemical composition, antioxidant capacity analysed by ABTS, photochemiluminescence and cyclic voltammetry assays, and inhibitory activity against protein glycation in vitro in BSA/Glu systems were investigated. The content of the total phenolic compounds, available lysine, furosine, free and total FIC, browning index and antioxidant capacity of buckwheat-enhanced gluten-free muffins were higher compared to the control samples. Gluten-free muffins made of the fermented buckwheat flour showed a significantly higher antioxidant capacity, an increased activity against AGEs formation and an increased available lysine content, as well as a higher FAST index and browning index as compared to the muffins obtained with unfermented buckwheat flour. The study showed that buckwheat flour fermented by L. plantarum could be used as an ingredient for improving the functional properties of gluten-free muffins.

Development of a new analytical method for the determination of red beetroot betalains using dispersive solid-phase extraction.

The objective of this study was to develop a method for the determination of red beetroot betalains based on the dispersive solid-phase extraction and modified QuEChERS methods followed by micro-high performance liquid chromatography coupled with a mass spectrometer that was equipped with a quadrupole and time-of-flight detector. Currently, new techniques for the extraction of the pigments are necessary and in this study, an extraction of beetroot betalains based on the QuEChERS method was developed for the first time. Twelve variants of the methods with different sorbent combinations were tested. The extraction with 15% methanol and with 0.05% formic acid was performed as a reference method to compare the obtained results. In all of the samples with the addition of sorbents, a lower noise was demonstrated in the obtained results. The betalain concentrations obtained using the tested methods were 0.32-0.54 mg g(-1) , while the value of the reference method was 0.44 mg g(-1) . The method that used the strong ion exchange sorbent (0.44±0.05 mg g(-1) ) was the most adequate in terms of analyzed content, related standard deviation value and interference compared to the reference method. It was concluded that the properly modified QuEChERS method can be successfully applied for the determination of red beetroot betalains.

Levels of Contamination by Perfluoroalkyl Substances in Honey from Selected European Countries.

Perfluoroalkyl substances (PFASs) are man-made chemicals manufactured for numerous applications. The aim of this study was to assess the levels of 10 PFASs in selected types of honey samples from selected eastern, northern and southern European countries. A total of 26 samples of honey were analyzed. PFCAs (perfluoroalkyl carboxylic acids) were detected in almost all (92 %) analyzed samples in the range of 0.124-0.798 ng g(-1) ww (wet weight). The average concentrations of particular PFCAs (ng g(-1) ww) in honey samples increased in the following order: perfluorononanoic acid (0.164) < perfluorooctanoic acid (0.189) < perfluoroheptanoic acid (0.271) < perfluorodecanoic acid (0.278). Amongst perfluoroalkane sulfonates, only perfluorohexane sulfonate (PFHxS) was identified in four of 26 analyzed samples, and its concentrations ranged from 0.080 to 0.191 ng g(-1) ww. Italian eucalyptus honey contained the highest total content of PFASs (0.878 ng g(-1) ww). Samples originating from an industrial region of Poland showed 20 % higher concentrations of PFCAs compared to those from non-industrial regions.

[Kidney cancer with venal thrombus-principles of menagement].

Frequency of renal cell carcinoma with tumor thrombus may reach up to 30% of cases. Epidemiologic data show that tumor thrombus by itself is not negative predictive factor. Meticulous preparation by analisis of high quality imaging, acurate preoperative patient and team preparation enables to make complete thrombus resection. In our analisis we propouse rules of holistic treatment for patients suffering from renal cell carcinoma with tumor thrombus. Applying of these rules results in satisfactory long term results.

Antioxidant capacity and bioaccessibility of buckwheat-enhanced wheat bread phenolics.

The impact of an in vitro procedure that mimics the physiochemical changes occurring in gastric and small intestinal digestion on the antioxidant capacity and bioaccessibility of phenolic compounds from 16 types of buckwheat-enhanced wheat breads was assessed. The methodology was based on the Global Antioxidant Response (GAR) which combined bioaccessible antioxidant capacity of the soluble fraction from digestible portion measured by the standard Trolox Equivalent Antioxidant Capacity (TEAC) assay and antioxidant capacity of the insoluble fraction from the undigested portion by the QUENCHER method. The bioaccessibility of the phenolics was measured in the soluble fraction with Folin-Cicalteu reagent and in the insoluble fraction by modified QUENCHER method. The studies showed almost 20-fold higher GAR values as compared to the antioxidant capacity of the respective undigested reference breads. The bioaccessible antioxidant capacity of soluble fraction from digestible portion increased significantly whereas the undigested residue displayed antioxidant capacity that accounted for up to 15 % of the GAR. The bioaccessible phenolics accounted for up to 90 % of the total phenolics after digestion and were highly correlated with GAR results of buckwheat-enriched wheat breads. Our results indicate that in vitro digestion is the crucial step that releases of high amount of phenolic antioxidants. The combination of QUENCHER assay with Total Antioxidant Capacity (TAC) and Total Phenolic Content (TPC) assay estimated on Folin-Ciocalteu reagent has been useful for the determination of the bioaccessible antioxidant activity and phenolics of the soluble and insoluble fraction of buckwheat-enhanced wheat breads.

Superselective renal artery embolization in the treatment of iatrogenic bleeding into the urinary tract.

BACKGROUND: The aim of this study was to evaluate the efficacy of superselective renal artery embolization in patients with bleeding into the urinary system. MATERIAL/METHODS: From 2007 to 2012, 20 patients were treated with superselective renal artery embolization for bleeding after percutaneous nephrolithotomy (PCNL), nephron-sparing surgery (NSS), including 1 patient with AVF after PCNL. During the procedure, embolization material was injected through a microcatheter to stop the bleeding. Embolization materials included a mixture of cyanoacrylate and lipiodol, embolization coils, and Spongostan. Clinical evaluation included remission of hematuria and normalization of blood morphotic elements. RESULTS: The cause of bleeding into the urinary tract was damage to vessels (all cases): with coexisting false aneurism (8 cases); with coexisting arterio-venus fistula (1 case); and with coexisting intrarenal hematoma (3 cases). The bleeding occurred 2-5 days after PCNL and NSS, and 10 days after PCNL with AVF. The mean hematocrit level was 22%-24%. Technical success was achieved in 20 cases. Clinical success was achieved in 19 cases. One patient with hematuria after PCNL with AVF needed a second endovascular treatment to stop bleeding. CONCLUSIONS: Superselective renal artery embolization is an effective procedure in the treatment of iatrogenic bleeding into the urinary tract after PCNL and NSS.

Determination of perfluorinated sulfonate and perfluorinated acids in tissues of free-living European beaver (castor fiber L.) by d-SPE/ micro-UHPLC-MS/MS.

Perfluorooctanesulfonate (PFOS) and perfluorooctanoic acid (PFOA) are the main representatives of an rising class of persistent organic pollutants (POPs), perfluorochemicals (PFCs). In this study, determination of selected PFCs concentration in liver, brain, tail, adipose and peritoneum tissues of free-living European beaver (Castor fiber L.) was addressed. Tissue samples, collected from beavers living in Masurian Lakeland (NE Poland), were analyzed by dispersive Solid Phase Extraction (d-SPE) with micro-UHPLC-MS/MS system. In a group of ten selected pefrluorinated compounds only two perfluorinated acids (PFOA and PFNA) and one perfluorinated sulfonate (PFOS) were quantified. PFOA was detected in all analysed tissue samples in both female and male beavers in a range from 0.55 to 0.98ngg(-1) ww whereas PFOS was identified in all analyzed female beaver tissues and only in liver, subcutaneous adipose and peritoneum tissues of male beavers at the concentration level from 0.86 to 5.08ngg(-1) ww. PFNA was only identified in female beaver tissues (liver, subcutaneous adipose and peritoneum) in a range from 1.50 to 6.61ngg(-1) ww. This study demonstrated the bioaccumulation of PFCs in tissue samples collected from beavers living in area known as green lungs of Poland. The results provided in this study indicate for the increasing risk of PFCs occurrence in the environment and the level of PFCs in tissue of free-living European beavers may serve as bioindicator of environmental pollution by these compounds.

Efficacy and safety of photoselective vaporization of the prostate using the Greenlight XPS 180W laser and simple prostatectomy for high-volume prostate hypertrophy: a comparative analysis.

Introduction: This study aimed to compare the safety and efficacy of treatment using simple prostatectomy (SP) and using photoselective vaporization of the prostate (PVP) with a 180W GreenLight XPS laser in patients with high-volume prostate hypertrophy. Material and methods: The study included 120 patients with LUTS symptoms caused by prostatic enlargement of more than 80 ml; 79 patients were treated with SP, while 41 were treated with PVP. The analysis included subjective the International Prostate Symptom Score (IPSS) and Quality of Life (QoL), and objective (Qmax), (Qave), and post-void residual volume (PVR) parameters before treatment and at an average of 38 months after surgical treatment. Early and late adverse effects and length of hospitalisation were assessed. Complication reports were performed according to the modified Clavien-Dindo system. Results: The analysis independently showed the effectiveness of both methods. Subjective parameters (IPSS, QoL), showed no significant differences. Patients treated with SP scored slightly better on objective parameters (Qmax, Qave, and PVR). Analysis of adverse effects and hospitalisation time were more favourable after PVP. Conclusions: SP and PVP were found to be comparable and highly effective in treating benign prostatic hyperplasia in terms of IPSS and QoL. Patients treated with the SP method obtained slightly better results of objective parameters such as Qmax, Qave, and PVR. Compared with SP, PVP has a more favourable safety profile.

Detection of Per- and Polyfluoroalkyl Substances in High-Protein Food Products.

Per- and polyfluoroalkyl substances (PFAS) belong to the emerging class of persistent organohalogenated contaminants in the environment. We determined the levels of 10 PFAS in selected samples representing different food types, with a special focus on those rich in protein such as fish, meat and meat preparations, liver, eggs, and leguminous vegetables. Such determinations were based on the Quick Easy Cheap Effective Rugged Safe extraction procedure followed by micro-high-performance liquid chromatography-tandem mass spectrometry. The most frequently found was perfluorooctanoic acid, in 84% of the food samples. However, its maximum measured concentration was 0.50 ng g-1 , in a herring sample. The highest concentrations were for perfluorobutanoic acid (35 ng g-1 measured in a pork liver sample) and perfluorooctane sulfonate (12 ng g-1 measured in a herring sample). Because these compounds may bioaccumulate in human tissues by dietary intake, further research into their impact on human health is called for. Environ Toxicol Chem 2023;42:2589-2598. © 2023 SETAC.

Bioaccessibility of Maillard Reaction Products from Biscuits Formulated from Buckwheat Flours Fermented by Selected Lactic Acid Bacteria.

The in vitro bioaccessibility of the soluble protein and Maillard reaction products (MRPs) such as furosine (an early indicator of the MR), free FIC (fluorescent intermediate compounds), and FAST index (fluorescence of advanced MRPs and tryptophan), and the level of melanoidins defined by the browning index were analyzed in biscuits formulated from raw and roasted common buckwheat flours fermented by select lactic acid bacteria (LAB). The content of soluble proteins in fermented buckwheat flour and biscuits before and after digestion in vitro was significantly dependent on the LAB applied and the type of flour used and was the highest in the digested biscuits, indicating increased bioaccessibility. Generally, in all analyzed biscuits a lower furosine content was observed as compared to control samples, and its high bioaccessibility was noted after digestion. The free FIC in biscuits was strain-dependent, resulting in low bioaccessibility with the exception of biscuits obtained from both types of flours fermented by Streptococcus thermophilus MK-10. Compared to control biscuits obtained from raw buckwheat flour, the almost twice-increased FAST index was found for samples fermented by L. plantarum IB or Streptococcus thermophilus MK-10. After digestion, at least a fivefold higher value of the browning index was noted in control and tested biscuits, indicating the high bioaccessibility of melanoidins. This study indicates that fermentation of buckwheat flours by selected lactic acid bacteria seems to be a good way to obtain a product with high bioaccessibility of MRPs. However, further research on their functional properties is needed.

Evaluation of flavonoid contents and antioxidant capacity of the aerial parts of common and tartary buckwheat plants.

The analysis of major and minor flavonoids, and antioxidant capacity of stems, leaves, flowers, unripe seeds and ripe seeds of common and tartary buckwheat plants collected during different growth periods was addressed in this study. The highest rutin contents were observed in flowers and leaves collected from common and tartary buckwheat at early flowering as well as flowering and seed formation states. A low quercetin contents were found in all studied aerial part of buckwheat plants. Quercitrin (quercetin-3-rhamnoside) was only found in flowers collected at different growth periods while flavone C-glucosides were accumulated preferentially only in unripe seeds collected from common buckwheat at an early flowering state. The rank of antioxidant capacity provided for aerial parts of common and tartary buckwheat at early flowering state was as follows: flowers > leaves > stems. The highest contribution of rutin to the antioxidant capacity of the aerial parts of common and tartary buckwheat was found for stems followed by leaves, flowers and unripe seeds. The results demonstrate that flowers from common and tartary buckwheat collected at early flowering as well as flowering and seed formation states have the future potential to be a useful food ingredient.

An Electrochemical Determination of the Total Reducing Capacity of Wheat, Spelt, and Rye Breads.

The most interesting activities associated with bread components such as phenolic compounds, fibre, tocols, or newly formed compounds in the Maillard reaction, are their reducing properties responsible for the formation of the overall reducing capacity of bread. Among the electrochemical methods, the cyclic voltammetry (CV) technique has been recently adapted for this purpose. In this study, the application of the CV assay for the determination of the total reducing capacity of flours, doughs, and breads as well as their crumbs and crusts, originated from wheat, spelt, and rye formulated on white flours (extraction rate of 70%) and dark flours (extraction rate of 100%) and baked at 200 °C for 35 min and at 240 °C for 30 min was addressed. The reducing capacity of hydrophilic extracts from white flours and breads as well as their crumbs and crusts showed double values when compared to that of lipophilic ones whilst hydrophilic and lipophilic extracts from dark breads and their parts revealed comparable levels. The dark wheat, spelt, and rye breads showed an approximately threefold higher total reducing capacity than white breads. Baking at higher temperature slightly increased the total reducing capacity of breads and the highest value was found for dark rye bread as well as its crust baked at 240 °C for 30 min. The cyclic voltammetry methodology showed to be especially suitable for screening the bread technology and allows for obtaining rapid electrochemical profiles of bread samples.