Antioxidant Activity of Humulus lupulus Phenolic Hop Extracts in Creating a New Pâté: An Element Affecting Fat Stability and Microbiological Quality during Storage.

The aim of this study was to evaluate the effect of hop extracts on changes in the primary and secondary fat oxidation products, physicochemical properties, and microbiological quality of pâté-type offal sausages obtained through the partial replacement of animal fat with vegetable fat. This study demonstrated that the extraction efficiency varied among hop cone varieties, with the highest efficiency observed for the Lubelski variety and the lowest for the Magnum variety. The phenolic compound content was higher in the Magnum cones (2.74 ± 0.11 mg/g dry matter) compared to the Lubelska cones (2.27 ± 0.05 mg/g of product). Additionally, the DPPH radical scavenging activity was greater in the extract from the Magnum cones (4.21 ± 0.09 mg TE/g d.w.) than in the extract from the Lublelski cones (3.87 ± 0.05 mg TE/ g d.w.). Similarly, the extracts from the Lubelski cones exhibited a higher antiradical activity against the ABTS radical compared to the extract from Magnum cones. Throughout storage, a significant increase in the pH value was observed in the control sample and in the samples with a 20% replacement of animal fat with rapeseed oil and Magnum hop extract. However, the addition of Lubelski hop extract resulted in a decrease in the pH value during the 15-day storage period. The samples with a 20% replacement of animal fat with rapeseed oil and 0.1% Lubelski hop extract showed the least changes in water activity during storage. The samples with a 20% replacement of animal fat with rapeseed oil and the addition of 0.2% Lubelski hop extract had the lowest peroxide value and TBARS index throughout the storage period. The addition of hop extract inhibited the growth of the total number of microorganisms in the tested sausages. In the samples with a 20% replacement of animal fat with rapeseed oil, the content of aerobic microorganisms, compared to the control sample, was statistically significantly lower.

The effect of storage method on selected physicochemical and microbiological qualities of wild boar meat.

BACKGROUND: This study investigated the influence of the storage method on the physicochemical characteristics and microbial growth of m. longissimus thoracis et lumborum (LTL), m. biceps femoris (BF) and m. vastus lateralis (VL) of wild boar. Muscles were stored in a vacuum (VAC), in a modified high-oxygen atmosphere (MAP) or meat seasoning cabinet (DRY-AGED) for 21 days. RESULTS: Wild boar meat was characterised by a high protein and low fat content and a good amount of potassium, sodium, calcium, magnesium, zinc and iron. Significantly higher (P < 0.05) pH values were noted for DRY-AGED muscles stored for 21 days (up to 5.89 for VL). On day 21, a significant decrease in pH was noted for all MAP muscles (down to 5.23 for BF). Storage losses due to desiccation and water loss were significantly higher for DRY-AGED samples and ranged from 25.63% to 32.89% on day 21. MAP affected protein and lipid oxidation, which was also reflected in Warner-Bratzler shear force VAC and DRY-AGED had positive results regarding tenderness, whereas on day 21 the MAP-stored meat had toughened significantly (from 35.3 N to 50.7 N in LTL). Lipids were oxidised much faster than proteins during prolonged storage in MAP. Compared to the other methods, DRY-AGED had the best effect on microbial growth. CONCLUSION: These results indicate that the recommended methods for the storage of wild boar meat are either vacuum packing or dry ageing. The high oxygen content of MAP negatively affected the quality of wild boar meat and carried a risk of increased protein carbonylation. © 2022 Society of Chemical Industry.

Effect of Morus alba leaf extract dose on lipid oxidation, microbiological stability, and sensory evaluation of functional liver pâtés during refrigerated storage.

Mulberry (Morus alba L.), and above all the extract from the leaves of this plant, is a natural medicine that has been used in traditional medicine for hundreds of years. Mulberry leaves contains polyphenol compounds: flavonoids, coumarins, numerous phenolic acids, as well as terpenes and steroids. The antioxidant effect of these compounds may be beneficial to the fat fraction of meat products, thereby increasing their functional qualities. The aim of the study was to evaluate the effectiveness of the use of mulberry water leaf extract, as an additive limiting adverse fat changes and affecting the functionality in model liver pâtés. Pork pâtés were prepared by replacing 20% of animal fat with rapeseed oil (RO), and water extract of mulberry leaves was added in the proportion of 0.2%, 0.6% and 1.0%. It has been shown that the addition of mulberry leaf extract delayed the appearance of primary and secondary fat oxidation products. The most effective antioxidant effect during 15-day storage was observed in the sample with the addition of 0.6% and 1.0% water mulberry leaf extract. These samples also showed inhibiting activity against angiotensin-converting enzymes and cholinesterase's. During storage, the tested pâtés had a high sensory quality with unchanged microbiological quality. Mulberry leaf extract can be an interesting addition to the production of fat meat products, delaying adverse changes in the lipid fraction and increasing the functionality of products.

Cholinesterase inhibitory activity, antioxidative potential and microbial stability of innovative liver pâté fortified with rosemary extract (Rosmarinus officinalis)

Background: Rosemary (Rosmarinus officinalis) contains active substances that have desirable properties for industrial and herbal medicine applications, e.g., essential oils (1.5­2.5%), tannins, flavonoids, triterpenes, saponins, resins, phytosterols, rosmarinic acid and many others. The aim of this study was to determine the influence of rosemary extract and 20% rapeseed oil substitution for animal fat on storage changes and inhibition of cholinesterases in liver pâté. Results: Preliminary research showed that rosemary extract exhibited antioxidative activity in the system of accelerated Rancimat and Oxidograph tests. Then, rosemary extract was used as an ingredient in liver pâté. During the experiment, meat samples were refrigerated and tested on days 1, 5, 8, 12 and 15 after production. The study proved that the substitution of 20% of animal fat with rapeseed oil decreased the content of saturated acids and increased the content of monoenic fatty acids by approximately 5% and polyene fatty acids by 40%. Conclusions: In addition to antioxidative activity, the rosemary extract affected the health-promoting value of the samples, which inhibited cholinesterase activity during the entire storage period. The extract inhibited AChE more than BChE.

Effect of liver pâté enrichment with flaxseed oil and flaxseed extract on lipid composition and stability.

BACKGROUND: There is an increase interest from food technologists in the improvement of the nutritional value of meat products, especially their lipid profile and shelf life. The aim of this study was to determine the effect of animal fat replacement with flaxseed oil (20%) and flaxseed extract addition (0.05%-0.25%) on changes in composition and stability of liver pâté lipid fractions. RESULTS: Replacement of animal fat with flaxseed oil was observed to lower the saturated and monoenoic fatty acid in the product's fatty acid profile by around 12% and to raise the polyene fatty acid contribution by more than 70% when compared to the control. The replacement also resulted in enriching the pâté with phytosterols (ß-sitosterol, campesterol, and cycloartenol). The addition of 0.05% and 0.10% ethanol flaxseed extract significantly slowed down lipid oxidation changes during storage of the pâté. CONCLUSIONS: The study showed that a storage-stable meat product - liver pâté - characterized by a high nutritional value can be designed through the addition of flax oil rich in unsaturated fatty acids and flaxseed extract. The addition of 0.05% of the extract was found to be sufficient to improve the liver pâté's oxidative stability; it can thus be recommended for this type of product. © 2018 Society of Chemical Industry.

Inflammatory bowel diseases and reproductive health.

Inflammatory bowel diseases (IBD) constitute a group of chronic intestinal diseases, including Crohn's disease and ulcerative colitis, which typically involve patients of reproductive age and may influence several features of human reproduction. There are many concerns regarding the interactions between the course of IBD, applied treatment (pharmacological or surgical), and fertility, reproductive outcomes, and also neonatal outcomes. To review the literature describing fertility in IBD patients (separately for female and male), and possible infertility treatment in this group of patients, a PubMed search for English only publications (articles and/or abstracts) was conducted. Initially, the titles of publications and their abstracts were screened, and the most appropriate articles were selected and reviewed. Overall, in patients with quiescent IBD, fertility is almost identical to the general population, but particular subgroups of patients (with active disease, on pharmacological treatment, and after pelvic or abdominal surgery) may be affected by reduced fertility. Additionally, patients with IBD have fewer children than the general population, mainly as a result of voluntary childlessness. The main objectives for successful reproductive outcomes in IBD patients are proper guidance and also optimal treatment for achieving and maintaining disease remission. Recently, the European Evidence-Based Consensus on Reproduction and Pregnancy in IBD (the European Crohn's and Colitis Organization Guidelines) has been established to optimize preconceptional counseling and to promote an appropriate clinical management for patients planning to conceive. However, further studies are needed regarding the preservation of fertility in IBD patients and introduction of optimal infertility treatment in this group of patients.

Chosen quality parameters of pork sausage produced without curing mixture.

BACKGROUND: The aim of this study was to determine the influence of the dried celeriac juice addition, as a nitrogenous compounds sources, on the quality of the experimental pork sausage. METHODS: In the sausages with vegetable preparation addition and in traditionally cured sausages amount of the sodium nitrate (III) and sodium nitrate (V) was determined (in the batter and 24 h after production). Moreover the total number of aerobic bacteria, number of coli forms, anaerobic survived bacteria, coagulase positive staphylococci, Listeria monocytogenes and occurrence of Salmonella in 25 g (according to Polish Standards) was determined during sausages storing (after 2, 14 and 21 days). Also sensory evaluation was carried out (after 2 and 14 days). After 2, 7, 14 and 21 days the amount of drip loss in the package was determined. Result. In the experimental sausage produced with the addition of vegetable preparation (E0), the content was 2.2 times higher of sodium nitrate (V) while sodium nitrate (III) three times lower, compared to traditionally cured sausages (K). In the E0 sausages faster aerobic microorganisms proliferation was observed. However, in these products, in comparison to the control group (K), no higher contamination with coliform bacteria, anaerobic sporulating bacteria, coagulase positive Staphylococci, Listeria monocytogenes or Salmonella was found. The sensory evaluation (colour in cross-section, flavour, taste, consistency) showed no statistically significant difference between the experimental sausages. Conclusions. In the sausages produced with dried celeriac juice addition there was above twice more sodium nitrate (V) and threefold less sodium nitrate (III) in comparison to traditionally cured sausages and faster growth of aerobic bacteria was demonstrated. Sensory quality of 'cold' and 'hot' sausages without curing salt was worse, but the score num. RESULTS: nd. The aim of this study was to determine the influence of the dried celeriac juice addition, as a nitrogenous compounds sources, on the quality of the experimental pork sausage. Material and methods. In the sausages with vegetable preparation addition and in traditionally cured sausages amount of the sodium nitrate (III) and sodium nitrate (V) was determined (in the batter and 24 h after production). Moreover the total number of aerobic bacteria, number of coli forms, anaerobic survived bacteria, coagulase positive staphylococci, Listeria monocytogenes and occurrence of Salmonella in 25 g (according to Polish Standards) was determined during sausages storing (after 2, 14 and 21 days). Also sensory evaluation was carried out (after 2 and 14 days). After 2, 7, 14 and 21 days the amount of drip loss in the package was determined. Result. In the experimental sausage produced with the addition of vegetable preparation (E0), the content was 2.2 times higher of sodium nitrate (V) while sodium nitrate (III) three times lower, compared to traditionally cured sausages (K). In the E0 sausages faster aerobic microorganisms proliferation was observed. However, in these products, in comparison to the control group (K), no higher contamination with coliform bacteria, anaerobic sporulating bacteria, coagulase positive Staphylococci, Listeria monocytogenes or Salmonella was found. The sensory evaluation (colour in cross-section, flavour, taste, consistency) showed no statistically significant difference between the experimental sausages. CONCLUSIONS: In the sausages produced with dried celeriac juice addition there was above twice more sodium nitrate (V) and threefold less sodium nitrate (III) in comparison to traditionally cured sausages and faster growth of aerobic bacteria was demonstrated. Sensory quality of 'cold' and 'hot' sausages without curing salt was worse, but the score number was never lower than 4,1, so the sausages were accepted. In the vacuum packaged sausages produced with the addition of vegetable preparation higher, about 0.3-0.4 percent score, drip loss was found.

Protective antioxidative effects of caffeic acid phenethyl ester (CAPE) in the thyroid and the liver are similar to those caused by melatonin.

BACKGROUND: Whereas oxidative reactions occur in all tissues and organs, the thyroid constitutes such an organ, in which oxidative processes are indispensable for physiological functions. In turn, numerous metabolic reactions occurring in the liver create favourable conditions for huge oxidative stress. Melatonin is a well-known antioxidant with protective effects against oxidative damage perfectly documented in many tissues, the thyroid and the liver included. Caffeic acid phenethyl ester (CAPE), a component of honeybee propolis, has been suggested to be also an effective antioxidant. The aim of the study was to evaluate the effects of CAPE on Fenton reaction-induced oxidative damage to membrane lipids (lipid peroxidation, LPO) in porcine thyroid and liver, and to compare the results with protective effects of melatonin. METHODS: Thyroid and liver homogenates were incubated in the presence of CAPE (500; 100; 50; 10; 5.0; 1.0 µM) or melatonin (500; 100; 50; 10; 5.0; 1.0 µM), without or with addition of FeSO4 (30 µM) + H2O2 (0.5 mM). The level of lipid peroxidation was measured spectrophotometrically and expressed as the amount of MDA + 4-HDA (nmol) per mg of protein. RESULTS: Whereas CAPE decreased the basal LPO in a concentration-dependent manner in both tissues, melatonin did not change the basal LPO level. When antioxidants were used together with Fenton reaction substrates, they prevented - in a concentration-dependent manner and to a similar extent - experimentally-induced LPO in both tissues. CONCLUSIONS: Protective antioxidative effects of CAPE in the thyroid and the liver are similar to those caused by melatonin. CAPE constitutes a promising agent in terms of its application in experimental and, possibly, clinical studies.

Oxidative damage to macromolecules in the thyroid - experimental evidence.

Whereas oxidative reactions occur in all tissues and organs, the thyroid gland constitutes such an organ, in which oxidative processes are indispensable for thyroid hormone synthesis. It is estimated that huge amount of reactive oxygen species, especially of hydrogen peroxide (H2O2), are produced in the thyroid under physiological conditions, justifying the statement that the thyroid gland is an organ of "oxidative nature". Apart from H2O2, also other free radicals or reactive species, formed from iodine or tyrosine residues, participate in thyroid hormone synthesis. Under physiological conditions, there is a balance between generation and detoxification of free radicals. Effective protective mechanisms, comprising antioxidative molecules and the process of compartmentalization of potentially toxic molecules, must have been developed in the thyroid to maintain this balance. However, with additional oxidative abuse caused by exogenous or endogenous prooxidants (ionizing radiation being the most spectacular), increased damage to macromolecules occurs, potentially leading to different thyroid diseases, cancer included.

Relationship between lipid peroxidation or carcinoembryonic antigen and risk factors for non-communicable diseases in women at midlife and beyond.

BACKGROUND: Non-communicable diseases (NCDs) constitute leading cause of morbidity, disability and premature mortality. Oxidative processes are involved in the pathogenesis of NCDs. OBJECTIVES: To investigate the relationship between lipid peroxidation (LPO), an index of oxidative damage to membrane lipids, or carcinoembryonic antigen (CEA), a tumor marker, and potential risk factors for NCDs in women at midlife and beyond. METHODS: Data on lifestyle, such as dietary habits, smoking, physical activity, etc. and medical history, were assessed by a questionnaire in 323 female outpatients of the Regional Centre of Menopause and Osteoporosis - Outpatient Department of Endocrinology, Lodz (Poland), at midlife and beyond. Blood serum LPO and CEA levels, as well as anthropometric measurements were evaluated. RESULTS: Positive correlations between LPO level and body mass or body mass index or hip circumference were found. LPO level was increased in women who did not declare regular menstrual cycles. CEA level was increased in women who smoked (and positively correlated with duration of smoking), who consumed pickled food every day and over-consumed animal fats, who had not breastfed in the past, as well as in women with malignancy in anamnesis. Logistic regression analysis has revealed that LPO constitutes the independent positive determinant, whereas CEA constitutes the independent negative determinant, of obesity. Moreover, CEA was independently associated with malignancy in anamnesis, cigarette smoking and animal fat over-consumption. CONCLUSION: Both LPO and CEA are independently associated with certain modifiable risk factors for NCDs.

Direct contribution of obesity to oxidative damage to macromolecules.

BACKGROUND: Obesity constitutes a common modifiable risk factor for certain non-communicable diseases (NCDs) associated with enhanced oxidative stress. OBJECTIVES AND METHODS: The aim of the study was to examine serum concentrations of malondialdehyde + 4-hydroxyalkenals (MDA+4-HDA), as an index of lipid peroxidation (LPO), and 8-oxo-7,8-dihydro-2'-deoxyguanosine (8-oxodG) concentration in peripheral blood lymphocytes, as an index of nuclear DNA damage, in overweight and obese adult patients. LPO and 8-oxodG, as well as clinical and laboratory parameters, which are frequently affected by obesity, were evaluated in 58 overweight and obese adult patients, and in 20 healthy volunteers. RESULTS: Both LPO and 8-oxodG levels were increased in overweight and obese patients, with further increase observed with the increasing body mass index (BMI). LPO correlated positively with body mass, BMI, waist circumference, hip circumference, waist:hip ratio, systolic or diastolic blood pressure, glucose, C-reactive protein and ferritin concentrations. 8-oxodG correlated positively with body mass, BMI, hip circumference and triglyceride concentration, whereas it correlated negatively with iron concentration. Expectedly, positive correlation between LPO and 8-oxodG was also found. CONCLUSIONS: BMI constituted the only independent determinant (predictor) of LPO in overweight and obese patients. Consistently, LPO did constitute the only independent determinant of obesity. Overweight and obesity in adults are directly associated with increased oxidative damage to macromolecules.

Antioxidative effect of thyme (Thymus vulgaris) in sunflower oil.

BACKGROUND: Lipid oxidation is a main problem during food processing, storage and consumption leading to losses of quality, stability, safety and nutritive value. Antioxidants have been used to prevent oxidation changes and off - flavor development in food products. Aim of the research was to evaluate antioxidative effect of thyme ethanol extract on sunflower oil during its storage in different temperature conditions. Oil samples were stored in darkness at 4°C, 18°C, 38°C. MATERIAL AND METHODS: Samples of thyme (thymus vulgaris) were purchased at a local pharmacy in Poznan, Poland and sunflower oil was acquired from a local supermarket. Thyme extract was characterized by total polyphenol content. Antioxidant activity was estimated with use of DPPH and ABTS radicals scavenging methods. Ethanol extract of thyme at 1% level was added to sunflower oil. Peroxide value (PV), anisidine value (AV), totox value (TxV) and fatty acids (FA) content were taken as parameters for evaluation of effectiveness of thyme extract in stabilization of sunflower oil. RESULTS: High polyphenol content, DPPH and ABTS radicals scavenging activity of ethanol thyme extract were evaluated. Results from different parameters were in agreement with other researchers, suggesting the antioxidant effect of thyme on antioxidant stability. Results show that thyme extract prolonged stability of sunflower oil and it may be a potent antioxidant for its stabilization. CONCLUSIONS: Ethanol thyme extract may be used as a natural antioxidant to prolong stability of oils.

Prevalence of hypothalamic-pituitary tumours - retrospective analysis of 20-year own material.

OBJECTIVES: The prevalence of pituitary tumours has recently been identified to be higher than previously thought. The aim of our study was to assess the occurrence of hypothalamic-pituitary tumours in 20-year material of the Department of Endocrinology and Metabolic Diseases, Polish Mother`s Memorial Hospital - Research Institute, Lodz, Poland. METHODS: We analyzed medical data of 845 patients, hospitalized from 1990 to 2009 due to presumptive diagnosis of hypothalamic-pituitary tumour. Among 340 cases with confirmed diagnosis, 278 tumours were classified as micro- or macroadenomas. Tumour type and size, as well as patient gender and age, were evaluated. In 252 tumours the exact volume was calculated, and 4 volume subgroups were assessed for each aforementioned parameter separately. RESULTS: Prolactinomas and - at the next place - non-functioning adenomas were the most frequent, followed by pituitary tumors of non-epithelial origin, and - finally, the rarest - other secreting adenomas. Prolactinomas were found mostly in females (p=0.028), while non-functioning adenomas in males (p=0.045). Prolactinomas and non-functioning adenomas were found to be predominantly microadenomas (p<0.0001 and p=0.0003, respectively), while mixed-type adenomas were mostly macroadenomas (p=0.028). In females microadenomas were the most frequent (p<0.0001). Moreover, in persons under 50 years of age microadenomas predominated, whereas in older adults macroadenomas mostly occurred. CONCLUSION: To conclude, our retrospective, single-centre study provides relevant estimates of prevalence of hypothalamic-pituitary tumours in the era of modern diagnostic tools and indicates that our data are comparable with results regarding other populations worldwide.

The effect of an addition of sodium chloride and sodium triphosphate on fat oxidation products in cold stored beef.

INTRODUCTION: Meat and processed meats, depending on the animal species and anatomical element from which they were obtained, exhibit a varied fat content (most typically from 10% to 80% dry matter). Fats are relatively unstable food components. The aim of this study was to determine the effect of an addition of model brines on lipid oxidation rate in the selected beef element stored under aerobic conditions and in vacuum at a temperature of 5°C. MATERIAL AND METHODS: Material for analyses comprised beef: rump cut (R) and the heel of round (L). Meat was cured (at 20% in relation to raw material weight) with brine A, containing 1% NaCl in total weight and brine B, containing 1% NaCl and 0.3% sodium tripolyphosphate E 451i (including 56% P2O5 ). Meat after being massaged was stored under aerobic conditions (T) and in vacuum (P) at a temperature of 5°C for 15 days. During storage of samples changes were determined in peroxide value (PV), contents of secondary fat decomposition products using the TBARS test as well as changes in pH value. RESULTS: It was observed that with an extension of sample storage time peroxide value was growing gradually, but the dynamics of this growth varied. Samples coming from the rump cut muscle, stored in the atmosphere with unlimited access of oxygen, were characterised by slightly, but statistically significantly higher peroxide values in comparison to the other tested samples. The highest increase in the TBARS test value was observed in samples stored under aerobic conditions and coming from the heel of round muscle, irrespective of the type of applied brine. Conducted analyses showed that vacuum packaging of meat, in comparison to the storage of samples at unlimited access of oxygen, effectively slowed down the increase in the content of secondary oxidation products determined by the TBARS test. The greatest effect of vacuum packaging was observed for the heel of round in brine A. CONCLUSIONS: Vacuum packaging, in comparison to storage of experimental samples under aerobic conditions, delayed the increase in peroxide value and effectively slowed down the increase in contents of secondary lipid oxidation products. Statistically significant changes in pH values were observed in the heel of round, irrespective of the type of applied brine, stored under aerobic conditions.