Potential Cytoprotective and Anti-Apoptotic Effect of Metamizole Alone and in Combination with Cytostatic Drugs Observed In Vitro in Canine (D-17) and Human (U-2 OS) Osteosarcoma Cell Lines.

Metamizole (dipyrone) is still a frequently used drug in human and veterinary medicine, especially for pain relief, sometimes also in osteosarcoma treatment. It has a very strong analgesic and antipyretic effect and weaker anti-inflammatory activity. Additionally, it has spasmolytic properties. It is used in many species, including dogs, cats, pigs, cattle, horses, and humans, in Europe, Canada, and South America. The aim of this study was to assess a potential synergism of metamizole as a non-steroidal anti-inflammatory drug with routinely used cytostatics (cisplatin, carboplatin, doxorubicin, and etoposide). In vitro studies were performed on a canine osteosarcoma D-17 cell line and a human U-2 OS cell line. We used the MTT method to assess cell viability, TUNEL staining to assess proapoptotic effects, and propidium iodide to analyse the cell cycle (potential arrest). The obtained results showed that metamizole at 50 µg/mL has potential cytoprotective and anti-apoptotic effects. Metamizole administered simultaneously with cytostatic drugs reduced their cytotoxic effect, which may suggest that such a combination of drugs used in the treatment of osteosarcoma may significantly reduce therapy effectiveness.

Fructan Concentrations in Cooked Cereal Grains as a Nutritional Consideration for Low-FODMAP Diet.

Grains, essential for maintaining good health, contain short-chain carbohydrates like fructans, which can contribute to disorders in some individuals. Understanding and managing these FODMAPs (fermentable oligo-, di-, and monosaccharides and polyols) are essential for enhanced dietary guidance and well-being. The primary objective of the study was to establish safe portion sizes for grains and rice within low-FODMAP diets. A comprehensive analysis of fructan levels in diverse commercial cereal products contributes to an understanding of the potential digestive impact of FODMAPs in grains and supporting enhanced dietary guidance for individuals with FODMAP-related disorders. Various grains, like white and brown rice, barley, wheat groats, and buckwheat, highlight the challenges of handling fructans in a low-FODMAP diet. Fructans to heat-induced degradation, as demonstrated in bulgur, emphasize the need to consider cooking methods for managing their intake. Identification of potentially safe grains, like white long-grain rice and arborio rice, is significant, but caution is advised with barley groats and couscous, stressing personalized dietary decisions. Correlation analyses linking color parameters, moisture content, and fructan levels in cooked grains reveal a positive relationship, suggesting water content's potential impact on fructan stability and grain hydration properties. In conclusion, the study provides valuable insights into the intricate details of FODMAPs in grains, supporting the development of dietary strategies that enhance both health and sensory satisfaction.

Mixed Psyllium Fiber Improves the Quality, Nutritional Value, Polyphenols and Antioxidant Activity of Rye Bread.

The aim of the study was to determine the influence of the different shares (0/100, 5/95, 10/90 and 15/85 ratios) of a ground psyllium fiber (PF) mixture of 80% psyllium seeds (Plantago psyllium) and 20% psyllium husk (Plantago ovata Forsk) on the quality characteristics, chemical composition, total polyphenolic content (TPC), and antioxidant activity of rye bread (RB). The study was conducted with rye flour (RF) type 580 and 720 and two dough preparation methods (single-phase-1F, two-phase-2F). The inclusion of psyllium fiber in rye bread resulted in an increase in the overbaking of bread by 12.4%, total protein by 1.7%, ash by almost twofold, and TDF content by more than twofold. Psyllium fiber addition also led to a twofold improvement in antioxidant activity and an increase in TPC from 35.5 to 109.1 mg GAE/100 g d.m., as well as enhanced porosity of the crumb from 7.1 to 7.6 points on the Mohs scale. However, it caused a decrease in specific loaf volume by 10%, springiness by 3.5%, chewiness by almost 12%, and gumminess of the crumb by 8.1%. A darkening of the crust (reduction in the L* value by 10.7%) and crumb (reduction in the L* value by 37.6%) was observed as well. Notably, the results indicated that a 10% share of PF can be considered a potentially beneficial and functional ingredient, promoting health benefits without negatively affecting the physical and sensory qualities of rye bread. This suggests the potential use of PF for enhancing the nutritional value of RB without compromising its overall quality.

Effect of Added Brewer's Spent Grain on the Baking Value of Flour and the Quality of Wheat Bread.

This study was undertaken to determine the effect of the partial replacement of wheat flour (WF) with barley brewer's spent grain (BBSG) and barley-buckwheat brewer's spent grain (BBSG + B) on dough quality and bread properties, including nutritional value. The contents of brewer's spent grain (BSG) in the blend with wheat flour were 0, 10, and 20%. The quality of the flour blends was assessed with intermediate methods and based on laboratory baking. Analyses were also carried out to determine contents of basic nutrients and energy value. The replacement of part of wheat flour with BBSG and BBSG + B diminished gluten yield and deteriorated its quality (a decreased sedimentation value and stability, and increased dough softening). Changes were also observed in the starch-enzymatic system, resulting in a decreased falling number and maximum paste viscosity. Breads containing both BSG types featured higher yield and lower loaf volume. They had also higher contents of protein, dietary fibre, fat, and ash as well as a lower energy value compared to the wheat bread. Considering the organoleptic traits of breads, the 10% replacement of wheat flour with BSG is recommended in the blend. The BBSG + B was found to elicit more beneficial effects on bread properties than BBSG.

Effect of Inoculated Lactic Acid Fermentation on the Fermentable Saccharides and Polyols, Polyphenols and Antioxidant Activity Changes in Wheat Sourdough.

Inoculation of sourdough allows the fermentation medium to be dominated by desired microorganisms, which enables determining the kinetics of the conversion of chemical compounds by individual microorganisms. This knowledge may allow the design of functional food products with health features dedicated to consumers with special needs. The aim of the study was to assess the dynamics of transformations of fermentable oligosaccharide, disaccharide, monosaccharide and polyol (FODMAP) compounds from wheat flour as well as their antioxidant activity during inoculated and spontaneous sourdough fermentation. The FODMAP content in grain products was determined by the fructan content with negligible amounts of sugars and polyols. To produce a low-FODMAP cereal product, the fermentation time is essential. The 72 h fermentation time of L. plantarum-inoculated sourdough reduced the FODMAP content by 91%. The sourdough fermentation time of at least 72 h also positively influenced the content of polyphenols and antioxidant activity, regardless of the type of fermentation. The inoculation of both L. plantarum and L. casei contributed to a similar degree to the reduction in FODMAP in sourdough compared to spontaneous fermentation.

Potential valorization of Cornelian cherry (Cornus mas L.) stones: Roasting and extraction of bioactive and volatile compounds.

This study aimed to characterize the antioxidant potential, bioactive and volatile compounds of the stones from fruits of Cornus mas. Both fresh and roasted stones show a high antioxidant potential (166.48-509.74 µmol TE/g dw stones), which significantly depends on the cultivars. The roasted stones preserved 43.6% (DPPH; 'Raciborski') to 97.2% (FRAP; 'Alesha') of the antioxidant activity of the non-roasted stones. In the stones, two iridoids and ellagic acid were determined. During roasting, loganic acid remained stable, whereas cornuside was completely degraded. The analyses showed a 30-fold increase in the concentration of ellagic acid and in the formation of two of its derivatives. The major aroma compound of the roasted stones was furfural, but we also identified 18 pyrazine derivatives. This study is the first attempt to valorize Cornelian cherry stones via roasting. The roasted stones can be a coffee substitute, or aromatic and bioactive additions to cereal coffees.

Qualitative and Quantitative Assessment of Buckwheat Husks as a Material for Use in Therapeutic Mattresses.

Buckwheat husks are used in many therapeutic products such as pillows, mattresses, seats, etc. This material is proposed by producers for example for discopathy, back pain and head vasomotor disorders. Our studies evaluated the impact of using cotton mattresses with buckwheat husk fillings on people's health condition. The main research was carried out on the group of 60 people divided into 3 groups (1-people with skeletal system problems, 2-people spending a lot of time lying with the probability of pressure ulcer formation and 3-healthy people). In addition, different tests have been carried out on the possibility of colonization of mattresses by fungi, bacteria and arthropod pests, and rheological, chemical and flammability tests. The research material in the form of buckwheat husks was tested in a diverse way. All tests indicate high usefulness of husks for therapeutic activity. This material was contaminated with fungi, bacteria and pests at a very low level, related to the natural colonization of buckwheat nuts during harvest and storage. The quality of the husks was also confirmed in rheological, chemical and flammability studies. Finally, this has also been confirmed in surveys conducted on people with health problems. The analyses show that the buckwheat husk is an excellent material that can be used to fill prophylactic mattresses. This has been confirmed by the results of laboratory tests and opinions of respondents using mattresses filled with buckwheat husk.

Technological Methods for Reducing the Content of Fructan in Wheat Bread.

Irritable bowel syndrome (IBS) is a functional disorder of the gastrointestinal system. Adherence to a low-FODMAP (fermenting oligosaccharides, disaccharides, monosaccharides, and polyols) diet may be one of the solutions in this case. The major FODMAP carbohydrates found in wheat bread are fructans. The objective of this study was to produce wheat bread with a reduced fructans content. Breads were made from light and whole grain flour obtained from common wheat using two methods of dough development-I-stage method with the use of yeast, and II-stage method with the use of yeast and sourdough with a pure culture of Lactobacillus plantarum. Four different fermentation times were tested-60, 90, 120, and 150 min. Afterwards, quality attributes (loaf volume, crust and crumb color, and sensory properties) of the produced breads were evaluated, and the fructans content was determined. The results demonstrated that all the factors influenced the quality of wheat breads, as well as their fructans content. Breads made with the II-stage method and light flour had a lower content of fructans, which was decreased in breads along with extending the time of dough fermentation. The greatest impact on fructans content decrease in wheat bread was ascribed to the use of light flour, the II-stage method of dough development coupled with a dough fermentation time prolongation to 150 min.

Effect of the Botanical Origin on Properties of RS3/4 Type Resistant Starch.

This study aimed to compare properties of retrograded starch acetates with an identical degree of substitution, but produced from raw materials of various botanical origin. Retrograded starch was produced from potato, wheat, corn, and tapioca starch, and afterwards acetylated with an acetic acid anhydride, adjusting reagent doses to achieve an identical degree of esterification of the modified preparation (2.1 g/100 g). Preparations of retrograded starch and acetylated retrograded starch differed significantly in their properties, which was due to the disparate botanical origin of starch. The highest susceptibility to acetylation was demonstrated for potato starch, and the lowest one for wheat starch. Acetylation of retrograded starch of various botanical origin increased its solubility in water, swelling power and viscosity of its pastes, as well as decreased its amylose content. Preparations of acetylated retrograded starches of disparate botanical origins may be deemed preparations of RS3/4 type resistant starch because they exhibit significant (23.5⁻34.0%) resistance to the activity of amylolytic enzymes.