Impact of Freeze- and Spray-Drying Microencapsulation Techniques on ß-Glucan Powder Biological Activity: A Comparative Study.

The study compares the impact of freeze- and spray-drying (FD, SD) microencapsulation methods on the content of ß-glucan, total polyphenols (TP), total flavonoids (TF), phenolic acids (PA), and antioxidant activity (AA) in commercially ß-glucan powder (Pleurotus ostreatus) using maltodextrin as a carrier. Morphology (scanning electron microscopy- SEM), yield, moisture content (MC), and water activity (aw) were also evaluated in the samples. Our examinations revealed significant structural differences between powders microencapsulated by the drying methods. As compared to non-encapsulated powder, the SD powder with yield of 44.38 ± 0.55% exhibited more reduced (p < 0.05) values for aw (0.456 ± 0.001) and MC (8.90 ± 0.44%) than the FD one (yield: 27.97 ± 0.33%; aw: 0.506 ± 0.002; MC: 11.30 ± 0.28%). In addition, the highest values for ß-glucan content (72.39 ± 0.38%), TPC (3.40 ± 0.17 mg GAE/g), and TFC (3.07 ± 0.29 mg QE/g) have been detected in the SD powder. Our results allow for the conclusion that the SD microencapsulation method using maltodextrin seems to be more powerful in terms of the ß-glucan powder yield and its contents of ß-glucan, TP, and TF as compared to the FD technique.

Analysis of Biochemical and Genetic Variability of Pleurotus ostreatus Based on the ß-Glucans and CDDP Markers.

Oyster mushroom (Pleurotus ostreatus) is still one of the most cultivated edible and medicinal mushrooms. Despite its frequent cultivation around the world, there is currently just a little information available on the variability of strains in terms of the content of ß-glucans in them. This work presents an extensive study of 60 strains in terms of the content of α-glucans and ß-glucans in their caps and stipes. The authenticity of the production strains based on an analysis of the variability of their genome by CDDP (Conserved DNA-derived polymorphism) markers was confirmed, whereas identical CDDP profiles were identified between samples 45, 89, 95, and 96. Genetic variability of the analyzed production strains showed a high polymorphism and effective discriminative power of the used marking technique. Medium positive correlations were found among the CDDP profiles and ß-glucan content in the group of strains that generated the same CDDP profiles, and low negative correlation was found among these profiles in the group of low ß-glucan content strains. For the determination of glucans content, Mushroom and Yeast analytical enzymatic kit (Megazyme, Bray, Co. Wicklow, Ireland) were used. The results clearly showed that the stipe contains on average 33% more ß-glucans than the cap. The minimum detected ß-glucan content in the stipe was in strain no. 72, specifically 22%, and the maximum in strain no. 43, specifically 56%, which after the conversion represents a difference of 155%. From the point of view of ß-glucan content, the stated strain no. 43 appears to be very suitable for the commercial production of ß-glucans under certain conditions.

Accumulation of Selected Metal Elements in Fruiting Bodies of Oyster Mushroom.

The species Pleurotus ostreatus is a commercially, gastronomically, and biotechnologically important fungus. Its strain variability has been little researched. The study provides an evaluation of 59 oyster mushroom production strains in terms of the ability to accumulate selected metals in the cap and stipe. The fruiting bodies were grown under identical model conditions on straw substrate. Metal concentrations (ET-AAS) in dry fruiting bodies ranged in values 1.7-22.4 mg kg-1 for Al, 2.6-9.7 mg kg-1 Ba, 199-4560 mg kg-1 Ca, 1.7-12.0 mg kg-1 Cu, 12-120 mg kg-1 Fe, 16,000-49,500 mg kg-1 K, 876-2400 mg kg-1 Mg, 0.39-11.0 mg kg-1 Mn, 46-920 mg kg-1 Na and 11-920 mg kg-1 for Zn. More Cu, Fe, K, Mg, Mn, Zn accumulated in the cap, while in the stipe Ba was amassed. No significant difference was found between Al, Ca and Na between the accumulation in the cap and the stipe. Furthermore, the dependence of metal uptake from the substrate depending on the fortification of the substrate was confirmed. Statistically significant (p < 0.05) synergistic relationships were shown in pairs Al and Ba, Al and Fe, Ba and Na, Ba and Ca, Ca and Na, Cu and Fe, Fe and Mn, Fe and Zn, K and Mg, K and Mn, K and Zn, Mg and Mn, Mg and Na, Mg and Zn and Mn and Zn in the substrate without the addition of sodium selenate to the substrate. Altered relationships were observed after the application of sodium selenate to the substrate, synergism of Se and Ni, Se and Co and Se and Hg, Cu and Mn, Cu and Fe, Zn and Co, Zn and Ni, Zn and Hg, Mn and Fe, Mn and Cr, Co and Ni, Co and Hg, Ni and Hg, Pb and Cd. The findings of the study may help in the selection of production strains with hypercumulative properties for a particular metal and subsequent use in the addition of fortified fruiting bodies (e.g., with Zn). Based on the study the strains less sensitive to the accumulation of hazardous metals is possible to select for large-scale production, which is important from the perspective of food safety.

The effects of 12-week progressive strength training on strength, functional capacity, metabolic biomarkers, and serum hormone concentrations in healthy older women: morning versus evening training.

Previous findings suggest that performing strength training (ST) in the evening may provide greater benefit for young individuals. However, this may not be optimal for the older population. The purpose of this study was to compare the effects of a 12-week ST program performed in the morning vs. evening on strength, functional capacity, metabolic biomarker and basal hormone concentrations in older women. Thirty-one healthy older women (66 ± 4 years, 162 ± 4 cm, 75 ± 13 kg) completed the study. Participants trained in the morning (M) (07:30, n = 10), in the evening (E) (18:00, n = 10), or acted as a non-training control group (C) (n = 11). Both intervention groups performed whole-body strength training with 3 sets of 10-12 repetitions with 2-3 minutes rest between sets. All groups were measured before and after the 12-week period with; dynamic leg press and seated-row 6-repetition maximum (6-RM) and functional capacity tests (30-second chair stands and arm curl test, Timed Up and Go), as well as whole-body skeletal muscle mass (SMM) (kg) and fat mass (FM-kg, FM%) assessed by bioelectrical impedance (BIA). Basal blood samples (in the intervention groups only) taken before and after the intervention assessed low-density lipoprotein (LDL-C), high-density lipoprotein (HDL-C), blood glucose (GLU), triglycerides (TG), high-sensitive C-reactive protein (hsCRP) concentrations and total antioxidant status (TAS) after a 12 h fast. Hormone analysis included prolactin (PRL), progesterone (P) estradiol (ESTR), testosterone (T), follicle stimulating hormone (FSH), and luteinizing hormone (LH). While C showed no changes in any variable, both M and E significantly improved leg press (+ 46 ± 22% and + 21 ± 12%, respectively; p < 0.001) and seated-row (+ 48 ± 21% and + 42 ± 18%, respectively; p < 0.001) 6-RM, as well as all functional capacity outcomes (p < 0.01) due to training. M were the only group to increase muscle mass (+ 3 ± 2%, p < 0.01). Both M and E group significantly (p < 0.05) decreased GLU (-4 ± 6% and -8 ± 10%, respectively), whereas significantly greater decrease was observed in the E compared to the M group (p < 0.05). Only E group significantly decreased TG (-17 ± 25%, p < 0.01), whereas M group increased (+ 15%, p < 0.01). The difference in TG between the groups favored E compared to M group (p < 0.01). These results suggest that short-term "hypertrophic" ST alone mainly improves strength and functional capacity performance, but it influences metabolic and hormonal profile of healthy older women to a lesser extent. In this group of previously untrained older women, time-of-day did not have a major effect on outcome variables, but some evidence suggests that training in the morning may be more beneficial for muscle hypertrophy (i.e. only M significantly increased muscle mass and had larger effect size (M: g = 2 vs. E: g = 0.5).

Consumption of different types of bakery products and its effect on visceral fat area in healthy population

Background: Bread is one of the world's most consumed food commodity. However, in the last years consumption of bread and bakery products has declined, especially in the Western population. The reason for concern is the weight gain and presence of gluten in these products. Gluten is unacceptable in the diet only in patients with celiac disease who are forced adhere the gluten-free diet all the time. The consequences of gluten-free diet in healthy people are the subject of many recent studies. Objective: The aim of this study was to evaluate the changes of visceral fat area in the general population after 6 weeks of consumption of gluten-free, gluten-containing and whole-grain bread and other bakery products. Material and Methods: The study group consisted of 120 volunteers divided into four subgroups each with 30 subjects. Anthropometric measurements were made using the InBody 720 (Biospace Co. Ltd., Seoul, Republic of Korea). We used the Lookin'Body 3.0 software to process the results. The collected data from anthropometric measurements were evaluated statistically and graphically in Microsoft Office Excel 2010 (Los Angeles, CA, USA). Results: After the intervention we found out that visceral fat area values increased in probands consuming gluten-free and gluten-containing bakery products, but these changes were not significant (P>0.05; 72.7±29.18 cm2 vs 73.26±30.32 cm2 and 69.6±34.06 cm2 vs 70.34±32.33 cm2, respectively). In whole-grain and control group we observed a reduction in visceral fat area, in the control group there was a significant change (P>0.05 ­ 91.58±33 cm2 vs 90.47±34.37 cm2 and P<0.05 ­ 77.3±21.65 cm2 vs 75.56±21.87 cm2, respectively). After the intervention the visceral fat area values increased in gluten-free group in 57% of subjects, in gluten group in 73% of subjects and in the whole-grain group in 43% of volunteers. Although visceral fat area values had inceased in gluten-free and gluten-containing groups, the number of probands with reference values increased from 80% to 86% in the gluten-free group and from 43% to 66% in the gluten-containing group. In the whole-grain group we found decrease in number of subjects with reference values of visceral fat area (from 70% to 63%). There were no changes in the control group (86% vs. 86%). Conclusions: Consumption of different types of bakery products has mostly changed the visceral fat area values in a positive direction.