Biological Characteristics and Osteogenic Differentiation of Ovine Bone Marrow Derived Mesenchymal Stem Cells Stimulated with FGF-2 and BMP-2

Cell-based therapies using mesenchymal stem cells (MSCs) are a promising tool in bone tissue engineering. Bone regeneration with MSCs involves a series of molecular processes leading to the activation of the osteoinductive cascade supported by bioactive factors, including fibroblast growth factor-2 (FGF-2) and bone morphogenetic protein-2 (BMP-2). In this study, we examined the biological characteristics and osteogenic differentiation potential of sheep bone marrow MSCs (BM-MSCs) treated with 20 ng/mL of FGF-2 and 100 ng/mL BMP-2 in vitro. The biological properties of osteogenic-induced BM-MSCs were investigated by assessing their morphology, proliferation, phenotype, and cytokine secretory profile. The osteogenic differentiation was characterized by Alizarin Red S staining, immunofluorescent staining of osteocalcin and collagen type I, and expression levels of genetic markers of osteogenesis. The results demonstrated that BM-MSCs treated with FGF-2 and BMP-2 maintained their primary MSC properties and improved their osteogenic differentiation capacity, as confirmed by increased expression of osteocalcin and collagen type I and upregulation of osteogenic-related gene markers BMP-2, Runx2, osterix, collagen type I, osteocalcin, and osteopontin. Furthermore, sheep BM-MSCs produced a variety of bioactive factors involved in osteogenesis, and supplementation of the culture medium with FGF-2 and BMP-2 affected the secretome profile of the cells. The results suggest that sheep osteogenic-induced BM-MSCs may be used as a cellular therapy to study bone repair in the preclinical large animal model.     

The effects of cooking method on selected quality traits of broccoli and green asparagus

Broccoli and green asparagus were cooked using boiling water, steam, microwave oven and combi oven with overheated steam and combination of hot air with overheated steam (only broccoli). Vegetables were analysed for chlorophylls a and b, carotenoids, total polyphenols, antioxidant activity, colour parameters and sensory properties. Cooking in the combi oven with overheated steam was an effective method to achieve the highest levels of polyphenols and antioxidant activity, but it negatively influenced the contents of chlorophylls in both vegetables and carotenoids in asparagus. Boiling and cooking in the combi oven with overheated steam or hot air and steam ensured the best and comparable sensory properties of broccoli. Asparagus showed a lower susceptibility to heat treatments than broccoli as none of the treatments applied caused significant differences in colour redness and yellowness, polyphenol content and sensory properties of this vegetable.     

Influence of yeast on the yield of fermentation and volatile profile of ‘Węgierka Zwykła’ plum distillates

The character of plum brandies depends on a unique aroma profile of the plum and the microbiota present on the surface of the fruits, as well as yeast used for fermentation. In this study, an evaluation of the effect of microorganisms applied for the fermentation of W?gierka Zwyk?a var. plum mashes and processing temperature (18 °C, 30 °C) on its efficiency and volatile profile, as well as taste and flavour of distillates obtained was performed. An estimation of the odour activity values (OAVs) of the volatile compounds was also conducted. Regardless of whether the fermentation was carried out using Saccharomyces bayanus wine yeast or by native microflora present on plums as well as raisins, the efficiency of this process was high and ranged between 91.7 and 96.7% of the theoretical efficiency. Especially rich in esters (among others ethyl acetate and isoamyl acetate) was the distillate derived after fermentation with the microflora of plums and raisins, at 18 °C. An evaluation of the individual aromatic effect of chemical compounds present in tested distillates, in terms of their OAVs, revealed that the highest OAVs were reached with isovaleraldehyde. Other compounds that showed aroma values >1 and possibly had an effect on the overall aroma of tested plum distillates were the following: hexanal, benzaldehyde, ethyl acetate, isoamyl acetate, ethyl benzoate, ethyl hexanoate, 1‐propanol, 2‐methyl‐1‐butanol, 3‐methyl‐1‐butanol and 1‐hexanol. The performed sensory ranking showed that the best rated distillate was the one obtained after fermentation with the indigenous microflora of plums and raisins, at 18 °C. Copyright © 2016 The Institute of Brewing & Distilling     

Changes of bioactive components in berry seed oils during supercritical CO2 extraction

The objective of the work was to elucidate the chemical composition of fractions of oil extracts obtained during the supercritical extraction on a semi‐industrial scale from strawberry (Fragaria x ananassa Duch.), chokeberry [Aronia melanocarpa (Michx.)], and raspberry (Rubus idaeus L.) seeds from industrial press cake. The oil extracts differed in terms of their content of bioactive components: carotenoids, tocopherols, chlorophylls, and fatty acids. Raspberry seed oil was the richest source of tocopherols (620.1–2166.7 mg kg^?1) and α‐linolenic acid (above 37%). Chokeberry seed oil had the highest content of linoleic acid (above 70%), and α‐tocopherol (166.0–1104.8 mg kg^?1). Strawberry oil was characterized by the highest content of chlorophylls and α‐linolenic acid (above 30%). It was showed that the oil fraction collected at the beginning of extraction is characterized by a high acid value, which requires purification steps to be used for food purposes.

Practical applications

Strawberry, raspberry, and chokeberry by‐products left over from the production of concentrated juice are a valuable source of oils rich in n‐3 and n‐6 polyunsaturated fatty acids, tocopherols, and carotenoids. The research showed that the fractionation of extracts in the course of supercritical extraction leads to oils with varying amounts of different bioactive compounds, and thus to products with potentially wide applications. Seeds oils have high potential utility as a source of unconventional oil for cosmetic and pharmaceutical sectors and biodiesel. Their targeted utilization may be exploited for economic, environmental and health benefits.     

Acrylamide in potato crisp—the effect of raw material and processing

Reducing sugars and free amino acids were analysed in slices from three potato cultivars before and after blanching (0-3 min). The potato crisps were deep fried at 185 °C for different times (3-8.5 min), and analysed for the concentration of acrylamide (AA) and moisture. Potato cultivar and the temperature during processing were important parameters for AA formation in potato crisps. The amount increased with an increase in the processing time. Blanching before deep-frying reduced the concentration of free asparagine and reducing sugar in the raw material. We found no effect of blanching as pretreatment on the concentration of AA in the potato crisps. Any relationship was not detected between the levels of asparagine in the different cultivars, before and after blanching, and the formation of AA in the crisp products. However, it was shown that the content of reducing sugars determined the level of AA after frying.