Polymer-Solvent Interactions in Modified Starches Pastes-Electrokinetic, Dynamic Light Scattering, Rheological and Low Field Nuclear Magnetic Resonance Approach.

Starch paste is a very complex dispersion that cannot be clearly classified as a solution, colloid or suspension and many factors affects its properties. As these ambiguities constitute a barrier to technological development, the aim of this study was to investigate the interaction of starch macromolecules with water by analysing the results of rheological properties, low field nuclear magnetic resonance (LF NMR), dynamic light scattering (DLS) and ζ potential analyses. Starch pastes with a concentration of 1%, prepared with distilled water and buffered to pH values of 2.5, 7.0 and 9.5 were analysed. It was proved that the pH buffering substantially decreased the values of consistency index but the pH value itself was not significant. LF NMR studies indicated that the dissolution of starch in water resulted in a reduction in spin-lattice as well as spin-spin relaxation times. Moreover, changes in relaxation times followed the patterns observed in rheological studies. Electrokinetic and DLS analyses showed that potential values are primarily influenced by the properties of the starches themselves and, to a lesser extent, by the environmental conditions. The conducted research also showed complementarity and, to some extent, substitutability of the applied research methods as well as exclusion chromatography (a method not used in this work).

Circulating microRNA in Heart Failure-Practical Guidebook to Clinical Application.

Heart failure (HF) remains a major cause of death and disability worldwide. Currently, B-type natriuretic peptide and N-terminal probrain natriuretic peptide are diagnostic biomarkers used in HF. Although very sensitive, they are not specific enough and do not allow the prediction or early diagnosis of HF. Many ongoing studies focus on determining the underlying cause and understanding the mechanisms of HF on the cellular level. MicroRNAs (miRNAs) are noncoding RNAs, which control the majority of cellular processes and therefore are considered to have a potential clinical application in HF. In this review, we aim to provide synthesized information about miRNAs associated with ejection fraction, HF etiology, diagnosis, and prognosis, as well as outline therapeutic application of miRNAs in HF. Further, we discuss methodological challenges associated with the analysis of miRNAs and provide recommendations for defining a study population, collecting blood samples, and selecting detection methods to study miRNAs in a reliable and reproducible way. This review is intended to be an accessible tool for clinicians interested in the field of miRNAs and HF.

Expression of versican mRNA transcript to predict cardiac remodelling after myocardial infarction.

BACKGROUND: Adverse left-ventricular remodelling (LVR) is defined as an increase in end-diastolic left-ventricular volume by 20% 6 months after acute myocardial infarction (AMI). LVR is associated with cardiac dysfunction, therefore deteriorating the prognosis. AIMS: We aimed to compare the concentrations of messenger RNA transcripts in the peripheral blood of patients with and without LVR at 6 months. METHODS: The study included 75 patients with first ST-elevation myocardial infarction (STEMI) treated with percutaneous coronary intervention. Whole blood concentrations of 6 transcripts were determined 24 hours after AMI using droplet digital polymerase chain reaction. The correlations between mRNA transcript expression and left ventricular ejection fraction (LVEF) and N-terminal-pro B type natriuretic peptide (NT-proBNP) concentration were evaluated. RESULTS: Among 75 patients, 4 were lost to follow-up and 71 were included in the analysis. Seventeen (24%) patients developed LVR at 6 months. Versican (VCAN) mRNA expression was lower in patients who developed LVR, compared to those who did not (P = 0.02), and discriminated between these patients (area under the ROC curve 67%; P = 0.04). Expression of VCAN transcript < 75.3 normalized units predicted LVR with 71% sensitivity and 67% specificity. In a multivariable regression analysis, VCAN expression remained the only independent predictor of LVR (OR 3.475; 95% CI, 1.000-12.075; P = 0.04). CONCLUSIONS: Dysregulation of VCAN expression in the acute phase of AMI may contribute to LVR at 6 months. Whether decreased expression of VCAN might be a useful tool to predict LVR in clinical practice remains to be established.

Production of wheat bread with spray-dried potato juice: Influence on dough and bread characteristics.

Spray-dried potato juice, a raw material with pro-health properties that have already been described in recent literature, was used to substitute a part of wheat flour in bread. Bread was chosen based on its popularity. This paper is a report on the results of this substitution. Three levels of flour replacement were chosen - 2.5, 5.0 and 7.5% (with respect to the mass of flour). The influence of potato juice addition on some of the most important characteristics of wheat bread was determined. Mixes of wheat flour and spray-dried potato juice were analyzed for fermentative and pasting properties. Baked bread samples were analyzed for their texture, color, consumer acceptance and antioxidant activity. The substitution influenced the volume of the loaf as gasses were not retained by the underdeveloped gluten network. Spray-dried potato juice was also found to influence the pasting properties. The viscosity values (peak viscosity, trough and final viscosity) determined with the RVA device were increased in pastes obtained from raw material mixtures with spray-dried potato juice. These crumb also showed increased firmness and chewiness as well as decreased springiness in the performed texture profile analyses. Spray-dried potato juice was also found to impact the color of bread crumb to an extent noticeable to the human eye. The bread that contained spray-dried potato juice was darker than bread produced with sole wheat bread. The color components (CIE L*a*b*) were shifted toward red and yellow. The bread containing spray-dried potato juice was also significantly richer in antioxidant compounds than the control wheat bread. From the perspective of consumer acceptance, the introduction of larger amounts of spray-dried potato juice resulted in deterioration of the sensory quality. Nonetheless, the acceptance of bread with 2.5% of flour substituted with spray-dried potato juice did not differ significantly from the control.

Chemical and nutritional characteristics of high-fibre rye milling fractions.

BACKGROUND: Many studies have demonstrated the potential health benefits of consuming more high-fibre cereal-based food products. Therefore, there is a need to discover new ways to improve the overall nutritional balance of refined cereal products and focus on increasing their dietary fibre content, at the expense of readily digestible carbohydrates. METHODS: Lab-scale milling and sieving of whole rye grain was used to obtain two fractions rich in dietary fibre. The fractions were analysed and compared, in terms of microstructure, chemical com- position and nutritional quality. RESULTS: The two fractions significantly obtained differed in their particle size and contents of minerals, available saccharides, and nutritional fractions of starch and dietary fibre and its major components. The total dietary fibre concentrations in the coarse and fine fractions were 50.0 and 36.0 g/100 g, respectively, i.e. three and 2.2 times higher than that of wholegrain rye flour. Both fractions also differed in their relative proportions of major fibre components. In the fine fraction, the levels of soluble fibre, as well as soluble arabinoxylans and fructans, were significantly higher than those in the coarse fraction. CONCLUSIONS: It was shown that the application of a simple dry-fractionation method to wholemeal rye flour allows the preparation of two rye products which can serve as concentrated sources of dietary fibre low in available saccharides.

Triticale crisp bread enriched with selected bioactive additives: volatile profile, physical characteristics, sensory and nutritional properties.

The effect of selected plant additives (couch grass, artichoke, kale, nettle, ground buckwheat husks, broad beans, fenugreek seeds, and extracts of yellow tea and mulberry leaf) on the volatile compounds, color, texture, sensory attributes, polyphenols, and antioxidant properties of triticale crisp bread was studied. The volatile profile of control bread was dominated by lipid oxidation products with hexanal and (E)-2-nonenal predominant. The additives strongly modified the volatile profile of the extruded crisp bread. The greatest differences were recorded in the case of products with artichoke and kale additions, which had respectively about 12 and 8 times higher levels of total volatile compounds than the control crisp bread. The samples containing kale, buckwheat, and fenugreek as well as yellow tea extract characterized high levels of sulfur compounds, with methanethiol predominant. The additives, especially kale, nettle, and artichoke affected the color of the crisp breads, in most cases making them darker. In terms of texture only the crisp bread with addition of buckwheat husk was significantly harder than the control sample. On the basis of sensory evaluation it was stated that among all the additives, the artichoke and fenugreek resulted in dramatic deterioration in the extruded product taste. The used additives also affected the antioxidant properties of triticale crisp bread. The greatest content of total phenolic compounds and the highest antioxidant activity were observed for the bread with yellow tea extract addition (3.5- and 6.5-fold higher, respectively, than in control sample).

Rheological characterisation of gluten from triticale (x Triticosecale Wittmack).

BACKGROUND: Triticale gluten still remains very poorly characterised rheologically. In this study the mechanical spectra of gluten isolated from four triticale cultivars were registered and fitted with Cole-Cole functions yielding the visco-elastic plateau parameters. Master spectra were calculated. A retardation test was performed and used to calculate the composite mechanical spectra and the width of visco-elastic plateau l. Protein fractional composition of triticale flour and gluten was studied using capillary zone electrophoresis. RESULTS: Differentiated HMW-GS/SS compositions were identified in the triticale cultivars studied. The rheological parameters reached the following values: JN0 1.05·10-3 to 2.69·10-3 Pa-1 , GN0 372 to 956 Pa, ω0 0.003 to 0.06 rad s-1 , l 169 to 3121, Je0 1.57·10-3 to 5.03·10-3 Pa-1 , Ge0 199 to 637 Pa and η0 1.06·107 to 3.93·107 Pa s. CONCLUSIONS: Visco-elastic properties of triticale gluten correspond to the lower end of medium visco-elasticity shown by common wheat gluten. Master spectra and the composite mechanical spectra prove that four triticale glutens exhibit practically an identical type of visco-elastic behaviour of a biopolymeric visco-elastic liquid similar to wheat gluten. The visco-elastic plateau parameters GN0 , JN0 , ω0 and l appeared significantly correlated with the contents of prolamins and secaloglutenins in triticale flours and glutens. © 2017 Society of Chemical Industry.

Pasta Fortified with Potato Juice: Structure, Quality, and Consumer Acceptance.

The potential of potato juice in relieving gastrointestinal disorders has already been proven. Work continues on implementation of this active component into products that are widely consumed. In this article, results of an attempt to fortify pasta with potato juice are presented and discussed. Fortification is performed using fresh and dried juice. The influence of the addition on culinary properties of the final product, such as cooking weight and cooking loss, as well as microstructure, color, texture, and consumer acceptance were evaluated. It was found that potato juice can be used for fortification of pasta both in its fresh and dried forms, however the effects on different responses depend on the potato juice form used. The addition of potato juice influenced the color of the product reducing its lightness and shifting color balances from green to red, yellow color saturation was decreased as well. Changes in color were more significant in the case of fresh juice addition. The firmness and microstructure of pasta was also influenced. The surface microstructure of pasta containing fresh potato juice was different from that of the other 2 products being a likely explanation of the lower cooking loss observed in its case. In contrast, the consistency of dough was strengthened by addition of dried potato juice. Principal components analysis indicated that the color change had the most pronounced effect on consumer acceptance. Other physicochemical changes were slightly less significant. Nevertheless, sensory evaluation proved that functional pasta produced with fresh potato juice finds consumer acceptance comparable with that of classic pasta.

APPLICATION OF OAT, WHEAT AND RYE BRAN TO MODIFY NUTRITIONAL PROPERTIES, PHYSICAL AND SENSORY CHARACTERISTICS OF EXTRUDED CORN SNACKS.

BACKGROUND: Cereal products constitute the basis of the diet pyramid. While the consumption of such products as bread decreases, the group of food which popularity increase is cereal snacks. Unfortunately, the dietary value of this group of foodstuffs is limited. Thus, different types of cereal bran may be added to the produced snacks to enhance their nutritive value. However, an addition of bran may have an adverse effect on quality attributes of products. METHODS: Corn grits enriched with 20 and 40% oat, wheat and rye bran was extruded. Basic parameters determining the nutritive value, physical characteristics and sensory attributes of the six produced types of extrudates were measured and compared. Moreover, the effect of additives applied on viscosity of aqueous suspensions of the raw materials and extrudates under controlled conditions was measured using RVA. RESULTS: The dietary value of snacks containing bran depends on the type and quantitative shares of the additives. The content of dietary fibre in produced extrudates ranged from 6.5 to 15.8%, including soluble dietary fibre at 2.1 to 3.7%. With an increase of bran content in extrudates, their expansion decreased, density increased and the colour of extrudates changed (reduced brightness, increased a*, decreased b*). In sensory evaluation the highest acceptability was given to extrudates with a 20% addition of oat bran, while the lowest was given for those with 40% wheat bran. Based on PCA results positive correlations were found between overall desirability and crispiness, porosity, taste, colour and expansion. Negative correlations between desirability and hardness and density of extrudates were observed. The additives and their level also had an effect on changes in viscosity of aqueous suspensions measured using RVA. However, no correlation was found between quality features of extrudates and values of attributes measured in the analysis of viscosity. CONCLUSIONS: In the production of corn extruded snacks an addition of oat, wheat and rye bran may be applied up to 20%. Such products have adequate sensory and dietary quality. The Critical Paste Test (Whalen et al., 1996) is not applicable in the evaluation of suitability of the corn raw material with an addition of oat, wheat and rye bran to produce extrudates.

Effect of technological factors on water activity of extruded corn product with an addition of whey proteins.

BACKGROUND: The value of water activity in extruded products constitutes a significant indicator of their quality and stability. The state, in which water is found in extruded products, is an indicator of the conducted extrusion process and the used raw material. MATERIAL AND METHODS: The aim of the study was to assess water activity in extruded products made from a mixture of com grits with 12.5 and 15.0% moisture contents and different level of addition of whey proteins. RESULTS AND DISCUSSION: It was shown that the degree of mixture moisture content did not have an effect on the value of aw in produced puffs. The greatest difference was recorded when introducing 3% proteins in comparison to aw of puffs produced solely from corn grits. Δaw = 0.023. The greater the content of whey proteins, the lower the aw value. A 3-month storage at a temperature of 18 ±0.5°C influenced aw of snacks produced from a mixture with a higher moisture content.

Factors affecting usefulness of triticale grain for bioethanol production.

BACKGROUND: Triticale grain could be a useful material for bioethanol production. The aim of this study was to examine how grain cultivar, nitrogen fertilisation level, location and year affect the starch content in triticale grain and which method of starch determination, polarimetric, enzymatic or near-infrared transmission (NIT), gives the best prediction of real bioethanol productivity from triticale grain. RESULTS: It was found that the starch content in triticale grain was correlated positively with test weight and 1000-kernel weight but negatively with falling number and protein content. All factors, i.e. cultivar, nitrogen fertilisation level, location and year, as well as the intrinsic interaction between these factors, had a significant effect on the starch level in triticale grain. The NIT procedure of starch determination gave the best results in predicting the real yield of ethanol obtained on the basis of classic fermentation (95% match), while the enzymatic and polarimetric methods corresponded with the real results at levels of 89-90 and 78-82% respectively. CONCLUSION: Grain growth conditions related to location and nitrogen fertilisation level had the most noticeable effect on grain starch content, while grain yield per hectare had the most significant effect on ethanol productivity.

Fc gamma RII activation induces cell surface ceramide production which participates in the assembly of the receptor signaling complex.

We studied an involvement of various cellular ceramide pools in signaling of immunoreceptor Fc gamma II (Fc gamma RII). The cell surface ceramide level was assessed by a technique based on binding of ceramide probes to intact cells. Total cellular ceramide was estimated by radioactive measurements. The activity of sphingomyelinases was measured by NBD-ceramide release while immunoprecipitation and immunoblotting were applied to analyze protein tyrosine phosphorylation. A complex pattern of protein phosphorylation was found to accompany Fc gamma RII activation and the phosphorylation was either diminished by imipramine or increased by B13, modulators of acid sphingomyelinase and acid ceramidase activity. The effects of the drugs on the phosphorylation of Fc gamma RII and NTAL were prominent and correlated with a reduction of the cell surface ceramide production by imipramine and an augmentation of the ceramide generation by B13. The ceramide generation followed activation of acid sphingomyelinase and preceded that of neutral sphingomyelinase. The level of cell surface ceramide was additionally elevated by exogenous bacterial sphingomyelinase, but only at later stages of the receptor activation. The total mass of ceramide was diminished in the course of receptor activation pointing to an engagement of enzymes metabolizing ceramide. The data indicate that Fc gamma RII activates enzymes of the sphingomyelin cycle which affect various sphingomyelin/ceramide pools in a cell.

pH-dependent effect of mitochondria on calcium influx into Jurkat cells; a novel mechanism of cell protection against calcium entry during energy stress.

Loss of the mitochondrial membrane potential results in a significant inhibition of calcium influx through calcium release-activated channels (CRAC) in Jurkat cells suspended in the medium of pH lower than 7.4. This effect disappears when the medium pH increases. Alkalinisation of the cytosol achieved by the addition of NH(4)Cl to the cells pretreated with thapsigargin, CCCP and CaCl(2), suspended in the medium of pH 7.2, does not affect CRAC activity, while alkalisation of the extracellular milieu by NaOH results in a strong stimulation of calcium entry. Thus, the mitochondrial effect on CRAC is exclusively related to the extracellular pH. Coupled mitochondria are able to take up Ca(2+) accumulated in the close proximity of CRAC. This protects these channels against feedback inhibition exerted by high [Ca(2+)](c). We conclude that CRAC may exist in two conformations: inhibitable and not inhibitable by cytosolic Ca(2+). Lower extracellular pH promotes the former one. This explains a much higher inhibitory effect of mitochondrial uncouplers on the calcium influx into the cells exposed to pH 7.2 than that observed in the cells suspended in the medium of pH 7.8. This phenomenon may provide an additional mechanism protecting cells against calcium overloading in transient episodes of energy stress.