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Świeca M, Reguła J, Molska M, Jarocki P, Murat J, Pytka M, Wessely-Szponder J. Adzuki and Mung Bean Sprouts Enriched with Probiotic Lactiplantibacillus plantarum 299v Improve Body Mass Gain and Antioxidant Status and Reduce the Undesirable Enzymatic Activity of Microbiota in Healthy Rats. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2024; 79:270-276. [PMID: 38358639 DOI: 10.1007/s11130-024-01157-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 02/01/2024] [Indexed: 02/16/2024]
Abstract
Introducing and establishing new food requires a detailed evaluation of its safety, nutritional value and functionality, thus the control and probiotic-rich adzuki and mung bean sprouts were studied in an in vivo rats model. However, the total feed intake did not differ significantly between the groups, the highest body weight gain and body weight change were recorded in the control AIN diet. At the same time, the addition of legume sprouts caused a reduction of these parameters (up to 25% in the variant with probiotic-rich adzuki bean sprouts). There was no significant effect on serum morphology, except white blood cells (ca. 20% reduction in the control sprout-supplemented diets). Serum and liver antiradical properties were significantly elevated by consuming mung bean sprouts (no effect of the probiotics). The faecal lactic acid bacteria were already increased by the control sprouts (a 2.8- and 2.1-fold increase for adzuki and mung bean sprouts, respectively). The probiotic-rich sprouts further improved this parameter. The diets enriched with mung bean sprouts significantly decreased the urease (by ca. 65%) and β-glucuronidase activities (by ca. 30%). All the tested diets caused also a significant reduction of faecal tryptophanase activity (the effect was intensified by Lactiplantibacillus plantarum 299v). The functional components did not affect negatively the nutritional parameters and blood morphological characteristics. They improved also the antioxidant potential and significantly decreased the activities of colon cancer-related enzymes (urease and tryptophanase). The results confirmed that these new probiotic carriers may be a valuable, safe and functional element of a healthy diet.
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Affiliation(s)
- Michał Świeca
- Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, Lublin, 20-704, Poland.
| | - Julita Reguła
- Department of Human Nutrition and Dietetics, Poznan University of Life Sciences, Wojska Polskiego Str. 31, Poznań, 60-624, Poland
| | - Marta Molska
- Department of Human Nutrition and Dietetics, Poznan University of Life Sciences, Wojska Polskiego Str. 31, Poznań, 60-624, Poland
- Department of Dietetics, Faculty of Physical Culture in Gorzów Wlkp, Poznan University of Physical Education, Estkowskiego 13, Gorzów Wielkopolski, 66-400, Poland
| | - Piotr Jarocki
- Department of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences in Lublin, Lublin, Poland
| | - Jakub Murat
- Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, Lublin, 20-704, Poland
| | - Monika Pytka
- Department of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences in Lublin, Lublin, Poland
| | - Joanna Wessely-Szponder
- Sub-Department of Pathophysiology, Department of Preclinical Veterinary Sciences, Faculty of Veterinary Medicine, University of Life Sciences, Akademicka 12, Lublin, 20-033, Poland
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Bernal-Castro C, Espinosa-Poveda E, Gutiérrez-Cortés C, Díaz-Moreno C. Vegetable substrates as an alternative for the inclusion of lactic acid bacteria with probiotic potential in food matrices. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:833-846. [PMID: 38487286 PMCID: PMC10933215 DOI: 10.1007/s13197-023-05779-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Revised: 05/12/2023] [Accepted: 05/28/2023] [Indexed: 03/17/2024]
Abstract
Vegetable substrates are food matrices with micronutrients, antioxidants, and fiber content with a high potential for bioprocesses development. In addition, they have been recognized as essential sources of a wide range of phytochemicals that, individually or in combination, can act as bioactive compounds with potential benefits to health due to their antioxidant and antimicrobial activity and recently due to their status as prebiotics in the balance of the human intestinal microbiota. This systematic review explores the benefits of lactic fermentation of plant matrices such as fruits, vegetables, legumes, and cereals by bacteria with probiotic potential, guaranteeing cell viability (106-107 CFU/mL) and generating bioactive metabolic products for modulation of the gut microbiome.
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Affiliation(s)
- Camila Bernal-Castro
- Facultad de Ciencias, Doctorado en Biotecnología, Universidad Nacional de Colombia, Bogotá, Colombia
- Instituto de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Colombia, Bogotá, Colombia
| | - Elpidia Espinosa-Poveda
- Departamento de Nutrición Humana, Facultad de Medicina, Universidad Nacional de Colombia, Bogotá, Colombia
| | - Carolina Gutiérrez-Cortés
- Universidad Nacional Abierta y a Distancia (UNAD), Escuela de Ciencias Agrícolas, Pecuarias y del Medio Ambiente (ECAPMA), Bogotá, Colombia
- Instituto de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Colombia, Bogotá, Colombia
| | - Consuelo Díaz-Moreno
- Instituto de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Colombia, Bogotá, Colombia
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Chávez García SN, Rodríguez-Herrera R, Nery Flores S, Silva-Belmares SY, Esparza-González SC, Ascacio-Valdés JA, Flores-Gallegos AC. Sprouts as probiotic carriers: A new trend to improve consumer nutrition. FOOD CHEMISTRY. MOLECULAR SCIENCES 2023; 7:100185. [PMID: 38155686 PMCID: PMC10753383 DOI: 10.1016/j.fochms.2023.100185] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 10/15/2023] [Accepted: 11/04/2023] [Indexed: 12/30/2023]
Abstract
Over the past few decades, efforts to eradicate hunger in the world have led to the generation of sustainable development goals to reduce poverty and inequality. It is estimated that the current coronavirus pandemic could add between 83 and 132 million to the total number of undernourished people in the world by 2021. Food insecurity is a contributing factor to the increase in malnutrition, overweight and obesity due to the quality of diets to which people have access. It is therefore necessary to develop functional foods that meet the needs of the population, such as the incorporation of sprouts in their formulation to enhance nutritional quality. Germination of grains and seeds can be used as a low-cost bioprocessing technique that provides higher nutritional value and better bioavailability of nutrients. Consequently, the manuscript describes relevant information about the germination process in different seeds, the changes caused in their nutritional value and the use of techniques within the imbibition phase to modify the metabolic profiles within the sprouts such as inoculation with lactic acid bacteria and yeasts, to generate a functional symbiotic food.
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Affiliation(s)
| | | | | | | | - Sandra Cecilia Esparza-González
- School of Odontology, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas S/N, Republica Oriente, C.P. 25280 Saltillo, Coahuila, Mexico
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Garduño-Félix KG, Rochín-Medina JJ, Murua-López CC, López-Moreno HS, Ramírez K. Biostimulated-sesame sprout extracts as potential agents against Leishmania mexicana. Lett Appl Microbiol 2023; 76:ovad115. [PMID: 37777833 DOI: 10.1093/lambio/ovad115] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Revised: 09/18/2023] [Accepted: 09/29/2023] [Indexed: 10/02/2023]
Abstract
Leishmania mexicana is one of the causal agents of cutaneous leishmaniasis. Current antileishmanial chemotherapeutics have demonstrated adverse side effects; thus, alternative treatments are needed. In this study, we performed in silico and in vitro analyses of the leishmanicidal potential of the most abundant phenolic compounds identified in black sesame sprouts biostimulated with Bacillus clausii. The molecular docking analysis showed strong interactions (binding free energies between -6.5 and -9.5 kcal/mol) of sesaminol 2-O-triglucoside, pinoresinol dihexoside, isoverbascoside, and apigenin with the arginase, leishmanolysin, cysteine peptidase B, and pyruvate kinase leishmanial enzymes. Furthermore, almost all phenolic compounds interacted with the active site residues of L. mexicana enzymes. In vitro, the B. clausii-biostimulated sprout phenolic extracts and apigenin inhibited the growth of promastigotes with IC50 values of 0.08 mg gallic acid equivalent/mL and 6.42 μM (0.0017 mg/mL), respectively. Additionally, in the macrophage infection model, cells treated with B. clausii-biostimulated sprout phenolic extracts and infected with L. mexicana exhibited significantly (P < 0.05) reduced nitric oxide production and decreased parasite burden. Altogether, our study provides important data related to high efficacy and less toxic natural antileishmanial candidates against promastigotes of L. mexicana.
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Affiliation(s)
- Karime G Garduño-Félix
- Laboratorio de Microbiología Molecular y Bioactivos, Tecnológico Nacional de México-Instituto Tecnológico de Culiacán, 80220 Culiacán, México
| | - Jesús J Rochín-Medina
- Laboratorio de Microbiología Molecular y Bioactivos, Tecnológico Nacional de México-Instituto Tecnológico de Culiacán, 80220 Culiacán, México
| | - Carolina C Murua-López
- CAC BB-UAS-264. Posgrados de la Facultad de Ciencias Químico-Biológicas, Universidad Autonóma de Sinaloa, 80030 Culiacán, México
| | - Héctor S López-Moreno
- CAC BB-UAS-264. Posgrados de la Facultad de Ciencias Químico-Biológicas, Universidad Autonóma de Sinaloa, 80030 Culiacán, México
| | - Karina Ramírez
- Laboratorio de Microbiología Molecular y Bioactivos, Tecnológico Nacional de México-Instituto Tecnológico de Culiacán, 80220 Culiacán, México
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Kathuria D, Hamid, Chavan P, Jaiswal AK, Thaku A, Dhiman AK. A Comprehensive Review on Sprouted Seeds Bioactives, the Impact of Novel Processing Techniques and Health Benefits. FOOD REVIEWS INTERNATIONAL 2023. [DOI: 10.1080/87559129.2023.2169453] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Deepika Kathuria
- Dairy Chemistry Division, ICAR-National Dairy Research Institute, Karnal, India
| | - Hamid
- Food Technology and Nutrition, Lovely Professional University, Phagwara, India
| | - Prasad Chavan
- Food Technology and Nutrition, Lovely Professional University, Phagwara, India
| | - Amit K. Jaiswal
- School of Food Science and Environmental Health, Technological University Dublin-City Campus, Dublin, Ireland
- Environmental Sustainability and Health Institute (ESHI), Technological University Dublin-City Campus, Dublin, Ireland
| | - Abhimanyu Thaku
- Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Solan, India
| | - Anju K. Dhiman
- Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Solan, India
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Metabolic and Developmental Changes in Germination Process of Mung Bean (Vigna radiata (L.) R. Wilczek) Sprouts under Different Water Spraying Interval and Duration. J FOOD QUALITY 2022. [DOI: 10.1155/2022/6256310] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023] Open
Abstract
Mung bean is one of the world’s most important legume crops and is a major protein source, particularly in developing countries. Various polyphenolic compounds and nutrients accumulate in mung bean sprouts during germination. Mung bean sprouts are consumed globally as an excellent food source of bioactive phenolic compounds. The contents of phenols and flavonoids and antioxidant activity were monitored for four days after germination under four different spraying conditions using three mung bean cultivars. On the third day after germination, the sprout extract showed the highest antioxidant capacity. The length and thickness of hypocotyl of mung bean sprouts appeared to be the most suitable for consumption on the third day after germination. Using high-performance liquid chromatography analysis, eight phytochemicals were identified, and neochlorogenic acid was identified for the first time in mung bean sprouts. End products (neochlorogenic acid, chlorogenic acid, vitexin, and isovitexin) showed certain trends in their contents for four days, while intermediates (caffeic acid, catechin, syringic acid, and p-coumaric acid) were highly responsive to watering condition and cultivars. Watering interval significantly affected the length of root and lateral root development. Both cultivars and watering conditions and/or their interaction significantly affected the biochemical and physical traits of mung bean sprouts. The results suggest that watering conditions need to be considered as an important factor to improve food quality of mung bean sprouts. Our phenotypic and metabolic profiling would provide potential information for production of mung bean sprouts that fit consumers’ preferences.
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Supasil R, Suttisansanee U, Santivarangkna C, Tangsuphoom N, Khemthong C, Chupeerach C, On-nom N. Improvement of Sourdough and Bread Qualities by Fermented Water of Asian Pears and Assam Tea Leaves with Co-Cultures of Lactiplantibacillus plantarum and Saccharomyces cerevisiae. Foods 2022; 11:foods11142071. [PMID: 35885314 PMCID: PMC9318377 DOI: 10.3390/foods11142071] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2022] [Revised: 07/10/2022] [Accepted: 07/11/2022] [Indexed: 02/05/2023] Open
Abstract
Qualities of sourdough and sourdough bread using fermented water from Asian pears and Assam tea leaves with Lactiplantibacillus plantarum 299v and Saccharomyces cerevisiae TISTR 5059 as starter cultures were evaluated. Changes in the growth of lactic acid bacteria and yeast, pH, sourdough height, total phenolic contents (TPCs) and antioxidant activities detected by ORAC, FRAP and DPPH radical scavenging assays were monitored during sourdough production. Mature sourdough was achieved within 4 h after 18 h retard fermentation and used for bread production. The bread was then analyzed to determine chemical and physical properties, nutritional compositions, TPCs, antioxidant activities and sensory properties as well as shelf-life stability. Results showed that fermented water significantly promoted the growth of yeast and increased TPCs and antioxidant activities of sourdough. Compared to common sourdough bread, fermented water sourdough bread resulted in 10% lower sugar and 12% higher dietary fiber with improved consumer acceptability; TPCs and antioxidant activities also increased by 2–3 times. The fermented water sourdough bread maintained microbial quality within the standard range, with adequate TPCs after storage at room temperature for 7 days. Fermented water from Asian pears and Assam tea leaves with L. plantarum 299v and S. cerevisiae TISTR 5059 as starter cultures improved dough fermentation and bread quality.
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Li H, Zou L, Li XY, Wu DT, Liu HY, Li HB, Gan RY. Adzuki bean (Vigna angularis): Chemical compositions, physicochemical properties, health benefits, and food applications. Compr Rev Food Sci Food Saf 2022; 21:2335-2362. [PMID: 35365946 DOI: 10.1111/1541-4337.12945] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 02/18/2022] [Accepted: 02/28/2022] [Indexed: 12/18/2022]
Abstract
Adzuki bean (Vigna angularis), also called red bean, is a legume of Fabaceae (Leguminosae) family. This crop is native to East Asia and is also commercially available in other parts of the world. It is becoming a research focus owing to its distinct nutritional properties (e.g., abundant in polyphenols). The diverse health benefits and multiple utilization of this pulse are associated with its unique composition. However, there is a paucity of reviews focusing on the nutritional properties and potent applications of adzuki beans. This review summarizes the chemical compositions, physicochemical properties, health benefits, processing, and applications of adzuki beans. Suggestions on how to better utilize the adzuki bean are also provided to facilitate its development as a functional grain. Adzuki bean and its components can be further developed into value-added and nutritionally enhanced products.
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Affiliation(s)
- Hang Li
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science and Technology Center, Chengdu, China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Xin-Yan Li
- Department of Neonatology, Longquanyi District of Chengdu Maternal and Child Healthcare Hospital, Chengdu, China
| | - Ding-Tao Wu
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Hong-Yan Liu
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science and Technology Center, Chengdu, China
| | - Hua-Bin Li
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou, China
| | - Ren-You Gan
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science and Technology Center, Chengdu, China.,Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu, China
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Bochnak-Niedźwiecka J, Szymanowska U, Kapusta I, Świeca M. Antioxidant Content and Antioxidant Capacity of the Protein-Rich Powdered Beverages Enriched with Flax Seeds Gum. Antioxidants (Basel) 2022; 11:582. [PMID: 35326232 PMCID: PMC8945751 DOI: 10.3390/antiox11030582] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Revised: 03/10/2022] [Accepted: 03/16/2022] [Indexed: 02/06/2023] Open
Abstract
Powdered beverages produced from dried fruit and vegetables are new products whose properties may be tailored by adding efficient nutrients and functional ingredients. The analyses of low-molecular antioxidants and antioxidant properties as well as nutrient content and digestibility were tested in beverages enriched with lentil proteins (AGF) and flaxseed gum (FSG). A replacement of sprouted lentil flour with the AGF deteriorated the phenolic content. As a main source of phenolics and vitamin C, lyophilized parsley leaves and broccoli sprouts were recognized. (There was no clear effect of the FGS.) The highest content of phenolics was determined in the beverages with these additives without the AGS (c.a. 125 μg/g). The AGF significantly improved the ability to quench ABTS radicals and reduce power. The best results were for the beverages without the FSG. (The effect was enhanced by lyophilized fruit and green vegetables.) The lowest chelating power and ability to quench hydroxyl radicals were in the beverages based on the AGF (improvement by the FSG and green vegetables). The tailoring of beverages' recipes significantly increased protein content and did not affect nutrient digestibility. The modifications allow obtaining the beverages exhibiting multidirectional antioxidant properties, being a source of easily bioaccessible starch and proteins.
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Affiliation(s)
- Justyna Bochnak-Niedźwiecka
- Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland;
| | - Urszula Szymanowska
- Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland;
| | - Ireneusz Kapusta
- Department of Food Technology and Human Nutrition, Rzeszów University, Zelwerowicza Str. 4, 35-601 Rzeszow, Poland;
| | - Michał Świeca
- Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland;
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Krzyszczak A, Dybowski M, Jośko I, Kusiak M, Sikora M, Czech B. The antioxidant defense responses of Hordeum vulgare L. to polycyclic aromatic hydrocarbons and their derivatives in biochar-amended soil. ENVIRONMENTAL POLLUTION (BARKING, ESSEX : 1987) 2022; 294:118664. [PMID: 34902526 DOI: 10.1016/j.envpol.2021.118664] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Revised: 12/03/2021] [Accepted: 12/07/2021] [Indexed: 06/14/2023]
Abstract
The recent studies indicated that the biochar (BC) may be a source of polycyclic aromatic hydrocarbons (PAHs) as well as their oxygen, nitrogen, or sulfur-containing derivatives that are considered as more toxic pollutants than their parent compounds. Here, the assessment of the impact of various biochars addition (1% wt.) to soil on barley Hordeum vulgare L. growth was presented. The concentrations of bioavailable PAHs and their derivatives in biochar were determined. PAHs increased reactive oxygen species generation resulting in oxidative stress in organisms. In this study, the response of soil-grown plants was examined in terms of the activity of the antioxidative enzymes (superoxide dismutase, catalase, peroxidase), lipid peroxidation, and the expression of genes related to oxidative stress. The results indicate that despite low content of a bioavailable fraction of parent compounds and their derivatives (up to 4.45 ± 0.24 ng gbiochar-1 and 0.83 ± 0.03 ng L-1, respectively) the biochemical response of plant was present, the activity of superoxide dismutase increased up to 2 times, but the activity of the other enzymes was lowered. The transcript level values support the studies on enzymatic activity. The presence of PAHs and their derivatives induced oxidative stress slightly but the plant was able to mitigate it.
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Affiliation(s)
- Agnieszka Krzyszczak
- Department of Radiochemistry and Environmental Chemistry, Institute of Chemical Sciences, Faculty of Chemistry, Maria Curie-Sklodowska University in Lublin, Pl. M. Curie-Sklodowskiej 3, 20-031, Lublin, Poland
| | - Michał Dybowski
- Department of Chromatography, Institute of Chemical Sciences, Faculty of Chemistry, Maria Curie Sklodowska University in Lublin, Pl. M. Curie-Sklodowskiej 3, 20-031, Lublin, Poland
| | - Izabela Jośko
- Institute of Plant Genetics, Breeding and Biotechnology, Faculty of Agrobioengineering, University of Life Sciences, Akademicka 15 St., 20-950, Lublin, Poland
| | - Magdalena Kusiak
- Department of Biochemistry and Food Chemistry, Faculty of Food Science and Biotechnology, University of Life Sciences, Skromna 8 St., 20-704, Lublin, Poland
| | - Małgorzata Sikora
- Department of Biochemistry and Food Chemistry, Faculty of Food Science and Biotechnology, University of Life Sciences, Skromna 8 St., 20-704, Lublin, Poland
| | - Bożena Czech
- Department of Radiochemistry and Environmental Chemistry, Institute of Chemical Sciences, Faculty of Chemistry, Maria Curie-Sklodowska University in Lublin, Pl. M. Curie-Sklodowskiej 3, 20-031, Lublin, Poland.
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Garduño-Félix KG, Ramirez K, Salazar-Salas NY, Amabilis-Sosa LE, Rochín-Medina JJ. Phenolic profile in black sesame sprouts biostimulated with Bacillus clausii. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01115-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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12
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Świeca M. Designing the Antioxidant Properties of Low-Processed Food. Antioxidants (Basel) 2020; 9:antiox9100975. [PMID: 33053670 PMCID: PMC7601726 DOI: 10.3390/antiox9100975] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2020] [Accepted: 10/10/2020] [Indexed: 02/06/2023] Open
Affiliation(s)
- Michał Świeca
- Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland
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