Green tea catechins of food supplements facilitate pepsin digestion of major food allergens,but hampers their digestion if oxidized by phenol oxidase

The in vitro gastric digestion of several food allergens (beta-lactoglobulin (BLG), alpha-lactalbumin (LA) and peanut allergens (PE)) in the presence of a catechin-enriched polyphenol extract of green tea (GTC), oxidized polyphenols and phenol oxidase processed food allergens and GTC was investigated. Pepsin-resistant proteins, such as BLG, major peanut allergens, Ara h 1 and Ara h 2, degrade faster in the presence of catechin-enriched green tea polyphenols. Phenol oxidase polymerized GTC affected adversely protein digestion of BLG and LA, but not digestion of PE proteins. Protecting effect of polyphenols correlated well with the ability of proteins to form insoluble complexes with oxidized catechins. Cross-linking of proteins and polyphenols further extended the half-lives of BLG and LA in the in vitro digestion by pepsin. Catechin-enriched green tea polyphenols of food supplements facilitate pepsin digestion of major food allergens, but hamper their digestion if oxidized and polymerized by phenol oxidase.     

Design and evaluation of user’s physical experience in an Ambient Interactive Storybook and full body interaction games

The paper presents the design and evaluation of an original Ambient Interactive Storybook (AIS) for children, including its platform, the background story, and 10 full body interactive games. The evaluation, which focused on the user’s physical experience and elements important to the designer, has been methodologically derived from the Kroflič’s and Laban’s framework Body, Space, Time and Relationship, and additionally supported by sport science measurements. An experiment with 8 participants playing 10 games for 20 min was conducted and recorded to a digital video. Participants’ physical experience was evaluated through the analysis of postures, the quality of the movement, the body parts used in the interaction, the playing area, the direction of movement, direction of gaze, tempo, dynamics and the quantity of motion (QoM). Results of the experiment are discussed in relation and with implications for game design. Conclusions are drawn with the summary of main findings, to better understand the mechanisms and principles involved the design of user’s physical activity in full body interactive games for children. The theoretical work of Laban and Kroflič proved to be useful for interaction and games design in the transition from desktop to full body interactive games.     

Analysis and control of spatial limit sets and spatial chaos appearance in mimo cascade connected nonlinear systems

The oscillatory and chaotic dynamics of MIMO cascade connected nonlinear systems are analyzed in this paper. For that purpose the known theorems of limit sets existence in appropriate nonlinear discrete systems are used. Control of spatial limit sets and spatial chaos appearance in MIMO cascade connected nonlinear systems using modified Pyragas method is also analyzed. The results are illustrated by examples and confirmed with simulations.     

Nutritional and sensory evaluation of wheat breads supplemented with oleic-rich sunflower seed

Wholegrain and refined (white) wheat breads were prepared with the addition of high-oleic sunflower seed at various levels (8%, 12%, 16% flour basis). The nutritive value of breads was determined by measuring the chemical composition, including the mineral content, the fatty acid composition (saturated, monounsaturated, polyunsaturated, linoleic and linolenic acids) and the contents of tocopherols (α-, β-, γ-, δ-). The obtained data were used to estimate the intakes of nutrients and compare them to the dietary reference intakes (DRIs). The breads made with the addition of sunflower seed were sensorially acceptable, containing significantly more tocopherols, fat, essential fatty acids, crude fibre, copper and zinc. It was estimated that wholegrain supplemented breads would contribute to the corresponding DRIs in the range 33.7–40.8% (adults) for copper and 4.7–18.4% (males), i.e. 6.4–25.3% (females) for zinc, 18.3–26.8% (males), i.e. 25.9–37.9% (females) for linoleic (omega-6) acid, 7.4–7.6% (males), i.e. 10.7–11.0% (females) for alpha-linoleic (omega-3) acid.     

The issue of antimicrobial resistance in human medicine

Fourier transform infrared (FT-IR) spectroscopy was used in combination with multivariate statistical analysis for differentiation of lactic bacteria isolated from kefir grains. Twelve reference strains and 42 lactobacilli isolates from four local kefir grains, previously identified by biochemical traditional techniques at species level were included in this study. The spectra were analysed by hierarchical clustering analysis (HCA) using Pearson's product-moment correlation coefficient and Ward's algorithm. The differentiation between homo- and heterofermentative lactobacilli, proposed as a first level in the classification scheme, was performed with vector normalized first derivatives spectra in the windows 1789-1700, 1059-935, 3000-2927 and 896-833 cm(-1). For heterofermentative lactobacilli the windows 1780-1750, 1500-1200, 2950-2930 and 900-700 cm(-1) were found to contribute to the maximal separation among L. kefir, L. parakefir and Lactobacillus brevis. It was also demonstrated that although this model was robust against small variations in growth temperature (+/-5 degrees C) and growth time (+/-5 h), the make of culture medium used (Biokar or Difco) affected the separation of heterofermentative lactobacilli at species level. For homofermentative lactobacilli the spectral regions 1230-900, 1777-1690, 1357-1240 and 2960-2870 cm(-1), were selected for discrimination among 5 different species that are normally present in kefir grains: L. plantarum, L. acidophilus, L. kefirgranum, L. kefiranofaciens and L. cassei. The classification and discrimination schemes proposed in this work completely matched with the identification obtained by classical biochemical techniques at species level.     

Predictive value of serum myeloperoxidase activity for thrombosis of arteriovenous fistulas

Myeloperoxidase is a proinflammatory protein that appears as a result of increased oxidative stress. It plays an important role in the promotion and progression of atherosclerosis. The aim of this study was to determine the importance of MPO as a predictive parameter for thrombosis of arteriovenous fistula (AVF). The study involved monitoring patients with AVFs for hemodialysis over a period of 2 years. There were 41 patients, 19 (46%) men and 22 (54%) women, with mean age of 65 ± 12.7 years. Routine laboratory analyses were carried out in all respondents, including determination of MPO concentration. Gender, demographic and anthropometrical characteristics, smoking, alcohol consumption, as well as the presence of diabetic nephropathy, as an etiological factor of kidney disease, were recorded. The group of patients who developed initial thrombosis of the AVFs had significantly different values for leukocytes (8.5 ± 3.8 vs. 7.3 ± 2.1, P = 0.024), erythrocytes (2.8 ± 0.27 vs. 3.2 ± 0.65; P = 0.019), hemoglobin (88.5 ± 81 vs. 99.1 ± 6.02; P = 0.041), and myeloperoxidase (19.3 ± 4.67 vs. 11.1 ± 4.43; P = 0.007) when compared with the group without fistula thrombosis. Diabetic nephropathy (P = 0.02) characterized the group of patients with thrombosis of the fistula. Diabetic nephropathy (B = 2.53, P = 0.049) and MPO (B = 0.03, P = 0.029) were statistically significant predictors of fistula thrombosis. In our study, MPO and diabetic nephropathy were predictors of thrombosis of the AVF.     

Role of calcium content in antibacterial activity of donkeys’ milk toward E. coli

The objective of this study was to investigate the effect of calcium content in raw donkeys’ milk (DM) on its antibacterial activity against Escherichia coli. Antibacterial assay was performed in artificially contaminated milk samples (without and with added CaCl₂ and EDTA) incubated at 38 °C (donkeys’ body temperature). The EDTA was added to DM to bind its calcium ions, while CaCl₂ was used as the donor of calcium ions. The content of calcium, lysozyme (LYZ) and lactoferrin (LF) as well as pH value were determined in all of the tested milk samples. DM samples showed varying degrees of antibacterial activity against the tested E. coli strains. The milk samples with higher calcium content possessed stronger antibacterial potential toward the tested bacteria. The determinated calcium-dependant antibacterial activity of DM was proved thorough addition of CaCl₂ and EDTA to DM. Calcium content in tested samples was in the range from 377.1 to 1,231 mg/l. The LYZ and LF in tested DM were present at concentrations between 0.98–3.74 g/l and 2.2–54.3 mg/l, respectively. LF was not detected in five of the tested samples, and pH values of the samples were in range from 7.11 to 7.25.     

Feasibility of use of buckwheat flour as an ingredient in ginger nut biscuit formulation

Ginger nut biscuits are popular traditional biscuits which contain honey. In order to improve their nutritive profile and functionality, standard formulation based on wheat flour was substituted with buckwheat flour at three levels (30%, 40%, 50%). The quality attributes (chemical composition, microelements, bioactive compounds (total polyphenols, rutin, quercetin), antioxidative potential, textural and sensory properties) were compared to control biscuit (based on wheat flour) and biscuits substituted with rye at the same levels, since rye is used as an ingredient which improves the quality of ginger nut biscuits. Substitution with buckwheat flour resulted in a significant increase (p < 0.05) in protein, Zn, total polyphenols, antioxidative and chelating activity. Total dietary fibre, Cu, Mn and Fe contents also increased but did not exceed those in rye substituted biscuits. Consumption of 100 g of enriched biscuits could contribute to reaching ≈18–22% (buckwheat) and 16–17% (rye) of the estimated daily average total polyphenols intake, respectively. With the contents of rutin and quercetin at 3.96–6.57 mg/100 g d.b. and 0.087–0.214 mg/100 g d.b., respectively, buckwheat substituted biscuits may significantly contribute to total dietary flavonoid intake and meet the demands of preventive nutrition. Buckwheat enriched biscuits were rated higher regarding sensory attributes, softness and fracturability as compared to control but lower compared to rye supplemented biscuits.