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Niszczota P, Rybicka I. Author's response re. commentary on "The credibility of dietary advice formulated by ChatGPT: Robo-diets for people with food allergies". Nutrition 2024; 119:112296. [PMID: 38199844 DOI: 10.1016/j.nut.2023.112296] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2023] [Accepted: 10/31/2023] [Indexed: 01/12/2024]
Affiliation(s)
- Paweł Niszczota
- Institute of International Business and Economics, Poznań University of Economics and Business, Poznań, Poland; Humans & AI Laboratory (HAI Lab), Poznań University of Economics and Business, Poznań, Poland.
| | - Iga Rybicka
- Humans & AI Laboratory (HAI Lab), Poznań University of Economics and Business, Poznań, Poland; Institute of Quality Science, Poznań University of Economics and Business, Poznań, Poland
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Niszczota P, Rybicka I. The credibility of dietary advice formulated by ChatGPT: Robo-diets for people with food allergies. Nutrition 2023; 112:112076. [PMID: 37269717 DOI: 10.1016/j.nut.2023.112076] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2023] [Revised: 04/07/2023] [Accepted: 05/08/2023] [Indexed: 06/05/2023]
Abstract
The introduction of ChatGPT has sparked enormous public interest in large language (deep-learning) models, which have been sophisticated enough to perform well on a variety of tasks. One way people are using these models is to construct diets. The prompts often include food restrictions that are an obligatory part of everyday life for millions of people worldwide. The aim of this study was to investigate the safety and accuracy of 56 diets, constructed for hypothetical individuals who are allergic to food allergens. Four levels, corresponding to the "baseline" ability of ChatGPT without prompting for specifics, as well as its ability to prepare appropriate diets when an individual has an adverse food reaction to two allergens or solicits a low-calorie diet, were defined. Findings from our study demonstrated that ChatGPT, although generally accurate, has the potential to produce harmful diets. More common errors involve inaccuracies in portions or calories of food, meals, or diets. We discuss here how the accuracy of large language models could be increased and the trade-offs involved. We propose that prompting for elimination diets can serve as one way to assess differences between such models.
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Affiliation(s)
- Paweł Niszczota
- Institute of International Business and Economics, Poznań University of Economics and Business, Poznań, Poland; Humans & AI Laboratory (HAI Lab), Poznań University of Economics and Business, Poznań, Poland.
| | - Iga Rybicka
- Humans & AI Laboratory (HAI Lab), Poznań University of Economics and Business, Poznań, Poland; Institute of Quality Science, Poznań University of Economics and Business, Poznań, Poland
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Rybicka I. Comparison of elimination diets: minerals in gluten-free, dairy-free, egg-free and low-protein breads. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105204] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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Rybicka I, Nunes ML. Benefit and risk assessment of replacing of sodium chloride by other salt/substances in industrial seafood products. EFSA J 2022; 20:e200420. [PMID: 35634562 PMCID: PMC9131575 DOI: 10.2903/j.efsa.2022.e200420] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022] Open
Abstract
Sodium (Na) is primarily consumed as salt (sodium chloride, NaCl), which is a critical food ingredient that contributes to improve preservation, shelf‐life and sensory attributes (e.g. texture and taste). On the other hand, the excessive Na intake is a risk factor for cardiovascular diseases including stroke and heart diseases. The actual NaCl intake in most countries is far above recommended level of 5 g NaCl/day. Therefore, the reduction of NaCl is among top priorities for health authorities around the globe and the World Health Organization (WHO) adopted a strategy to reduce NaCl intake by 30% until 2025. Integral part of the reduction strategy is to limit NaCl intake from seafood, which is especially relevant for regions with a significant fish and shellfish consumption. The purpose of the project was to (i) review the current situation of relevant strategies to reducing NaCl content in seafood (literature review), (ii) assess benefit/risk of NaCl replacement with other substances/ingredients in seafood and (iii) disseminate results obtained. In the first phase of the project, the literature review was performed and the review paper was prepared. The second part of the project was focused on the experimental studies on smoked trout which commercially available products can deliver up to 4 g NaCl in 100 g. The aim of this study was to optimise the development process of smoked trout with reduced NaCl content without compromising quality and safety attributes. Another part of the project was related to the dissemination of results which resulted in the preparation of three conference abstracts and two experimental papers.
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Affiliation(s)
- Iga Rybicka
- CIIMAR Interdisciplinary Centre of Marine and Environmental Research Lisbon Portugal.,Poznan University of Economics and Business Poznan Poland
| | - Maria Leonor Nunes
- CIIMAR Interdisciplinary Centre of Marine and Environmental Research Lisbon Portugal
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Rybicka I, Silva M, Gonçalves A, Oliveira H, Marques A, Fernandes MJ, Fernandes MH, Alfaia CM, Fraqueza MJ, Nunes ML. The Development of Smoked Mackerel with Reduced Sodium Content. Foods 2022; 11:349. [PMID: 35159501 PMCID: PMC8834504 DOI: 10.3390/foods11030349] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Revised: 01/21/2022] [Accepted: 01/22/2022] [Indexed: 12/04/2022] Open
Abstract
The World Health Organization recommends reducing salt (sodium chloride, NaCl) intake by 30% by 2025. Since smoked fish can deliver up to 4 g NaCl/100 g, the aim of this study was to develop safe, healthy and attractive smoked chub mackerel (Scomber japonicus) with a reduced NaCl content. Two brines (5% and 10%) were used with different ratios of NaCl and potassium chloride (KCl). In each brine, 0%, 25%, 50% and 75% of NaCl was replaced by KCl, resulting in 1.3, 1.1, 0.9 and 0.6 g NaCl (5% brine), and 2.6, 2.0, 1.2 and 0.8 g NaCl (10% brine) per 100 g, respectively. Similar yield, nutritional, safety, texture and colour properties were found in most formulations. The most desirable taste attributes (negligible bitterness and adequate saltiness) were obtained with a 5% brine prepared with 75% NaCl + 25% KCl. Such conditions seemed to allow for obtaining an attractive product for conscious consumers.
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Affiliation(s)
- Iga Rybicka
- Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208 Matosinhos, Portugal; (A.G.); (H.O.); (A.M.); (M.L.N.)
- Institute of Quality Science, Poznań University of Economics and Business, al. Niepodległości 10, 61-875 Poznań, Poland
| | - Marlene Silva
- Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture, Upgrading and Bioprospecting, Av. Alfredo Magalhães Ramalho 6, 1495-165 Lisboa, Portugal;
- Instituto Superior Técnico, University of Lisbon, Av. Rovisco Pais 1, 1049-001 Lisboa, Portugal
| | - Amparo Gonçalves
- Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208 Matosinhos, Portugal; (A.G.); (H.O.); (A.M.); (M.L.N.)
- Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture, Upgrading and Bioprospecting, Av. Alfredo Magalhães Ramalho 6, 1495-165 Lisboa, Portugal;
| | - Helena Oliveira
- Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208 Matosinhos, Portugal; (A.G.); (H.O.); (A.M.); (M.L.N.)
- Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture, Upgrading and Bioprospecting, Av. Alfredo Magalhães Ramalho 6, 1495-165 Lisboa, Portugal;
| | - António Marques
- Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208 Matosinhos, Portugal; (A.G.); (H.O.); (A.M.); (M.L.N.)
- Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture, Upgrading and Bioprospecting, Av. Alfredo Magalhães Ramalho 6, 1495-165 Lisboa, Portugal;
| | - Maria José Fernandes
- CIISA-Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal; (M.J.F.); (M.H.F.); (C.M.A.); (M.J.F.)
| | - Maria Helena Fernandes
- CIISA-Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal; (M.J.F.); (M.H.F.); (C.M.A.); (M.J.F.)
| | - Cristina Mateus Alfaia
- CIISA-Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal; (M.J.F.); (M.H.F.); (C.M.A.); (M.J.F.)
| | - Maria João Fraqueza
- CIISA-Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal; (M.J.F.); (M.H.F.); (C.M.A.); (M.J.F.)
| | - Maria Leonor Nunes
- Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208 Matosinhos, Portugal; (A.G.); (H.O.); (A.M.); (M.L.N.)
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Szutowska J, Gwiazdowska D, Rybicka I, Pawlak-Lemańska K, Biegańska-Marecik R, Gliszczyńska-Świgło A. Controlled fermentation of curly kale juice with the use of autochthonous starter cultures. Food Res Int 2021; 149:110674. [PMID: 34600676 DOI: 10.1016/j.foodres.2021.110674] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 08/04/2021] [Accepted: 08/25/2021] [Indexed: 01/17/2023]
Abstract
The aim of this paper was to evaluate the influence of different indigenous lactic acid bacteria isolates - as a single culture or bacterial consortium - on the functional and physicochemical properties of fermented curly kale juice. All tested variants exhibited good growth parameters, manifested by efficient pH lowering, increases in acidity, and fructose and glucose metabolism, as well as a significant inhibition of pathogens. A slight increase in total phenolic content was observed, while antioxidant activity remained unchanged. L. sakei and MIX A were associated with an increase in riboflavin and pyridoxine content, while L. plantarum only contributed to an increase in vitamin B6 content. Bioconversion of individual phenolic compounds, carotenoids, and glucosinolates strongly depended on the strain-specific metabolism. In the process, the levels of ferulic acid and other hydroxycinnamic acids were maintained, while the content of 9-cis lutein increased. Considering presented results and our previous research regarding probiotic features of LAB strains, among tested starter cultures - L. plantarum seemed to possess the best characteristics as a potential starter culture for controlled fermentation of curly kale juice.
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Affiliation(s)
- Julia Szutowska
- Department of Natural Science and Quality Assurance, Institute of Quality Science, Poznań University of Economics and Business, al. Niepodległości 10, 61-875 Poznań, Poland.
| | - Daniela Gwiazdowska
- Department of Natural Science and Quality Assurance, Institute of Quality Science, Poznań University of Economics and Business, al. Niepodległości 10, 61-875 Poznań, Poland
| | - Iga Rybicka
- Department of Technology and Instrumental Analysis, Institute of Quality Science, Poznań University of Economics and Business, Al. Niepodległości 10, 61-875 Poznań, Poland
| | - Katarzyna Pawlak-Lemańska
- Department of Technology and Instrumental Analysis, Institute of Quality Science, Poznań University of Economics and Business, Al. Niepodległości 10, 61-875 Poznań, Poland
| | - Róża Biegańska-Marecik
- Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Ul. Wojska Polskiego 28, 60-637 Poznań, Poland
| | - Anna Gliszczyńska-Świgło
- Department of Technology and Instrumental Analysis, Institute of Quality Science, Poznań University of Economics and Business, Al. Niepodległości 10, 61-875 Poznań, Poland
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Smarzyński K, Sarbak P, Kowalczewski PŁ, Różańska MB, Rybicka I, Polanowska K, Fedko M, Kmiecik D, Masewicz Ł, Nowicki M, Lewandowicz J, Jeżowski P, Kačániová M, Ślachciński M, Piechota T, Baranowska HM. Low-Field NMR Study of Shortcake Biscuits with Cricket Powder, and Their Nutritional and Physical Characteristics. Molecules 2021; 26:5417. [PMID: 34500847 PMCID: PMC8434015 DOI: 10.3390/molecules26175417] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Revised: 08/28/2021] [Accepted: 09/01/2021] [Indexed: 01/22/2023] Open
Abstract
The growing human population renders challenges for the future supply of food products with high nutritional value. Here, we enhanced the functional and nutritional value of biscuits, a popular sweet snack, by replacing the wheat flour with 2%, 6%, or 10% (w/w) cricket powder. Consumer acceptance ratings for reference and 2% augmented cookies were comparable, whereas the higher levels of enhancement received inferior consumer scores. This relatively small change in biscuit recipe provided significant and nutritionally desirable enhancements in the biscuits, observed in a series of analyses. An increase in the protein content was observed, including essential amino acids, as well as minerals and fat. This conversion also affected the physical properties of the biscuits, including hardness, and water molecular dynamics measured by 1H NMR. Cricket powder-augmented biscuits join the line of enhanced, functionally superior food products. This and similar food augmentation provide a viable scenario to meet the human food demands in the future.
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Affiliation(s)
- Krzysztof Smarzyński
- Students’ Scientific Club of Food Technologists, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland; (K.S.); (P.S.)
| | - Paulina Sarbak
- Students’ Scientific Club of Food Technologists, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland; (K.S.); (P.S.)
| | - Przemysław Łukasz Kowalczewski
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland; (P.Ł.K.); (M.B.R.); (K.P.); (D.K.)
| | - Maria Barbara Różańska
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland; (P.Ł.K.); (M.B.R.); (K.P.); (D.K.)
| | - Iga Rybicka
- Department of Technology and Instrumental Analysis, Poznań University of Economics and Business, Al. Niepodległości 10, 61-875 Poznań, Poland;
| | - Katarzyna Polanowska
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland; (P.Ł.K.); (M.B.R.); (K.P.); (D.K.)
| | - Monika Fedko
- Department of Gastronomy Science and Functional Food, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-634 Poznań, Poland;
| | - Dominik Kmiecik
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland; (P.Ł.K.); (M.B.R.); (K.P.); (D.K.)
| | - Łukasz Masewicz
- Department of Physics and Biophysics, Poznań University of Life Sciences, 38/42 Wojska Polskiego St., 60-637 Poznań, Poland;
| | - Marcin Nowicki
- Institute of Agriculture, University of Tennessee, 370 Plant Biotechnology Building, 2505 EJ Chapman Drive, Knoxville, TN 37996-4560, USA;
| | - Jacek Lewandowicz
- Department of Production Management and Logistics, Poznan University of Technology, 2 Jacka Rychlewskiego St., 60-965 Poznań, Poland;
| | - Paweł Jeżowski
- Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, Berdychowo 4, 60-965 Poznań, Poland; (P.J.); (M.Ś.)
| | - Miroslava Kačániová
- Department of Fruit Sciences, Viticulture and Enology, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia;
- Department of Bioenergy and Food Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Cwiklinskiej 1, 35-601 Rzeszow, Poland
| | - Mariusz Ślachciński
- Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, Berdychowo 4, 60-965 Poznań, Poland; (P.J.); (M.Ś.)
| | - Tomasz Piechota
- Department of Agronomy, Poznań University of Life Sciences, 11 Dojazd St., 60-631 Poznań, Poland;
| | - Hanna Maria Baranowska
- Department of Physics and Biophysics, Poznań University of Life Sciences, 38/42 Wojska Polskiego St., 60-637 Poznań, Poland;
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Abstract
AbstractDried fruits are an excellent alternative to unhealthy snacks. Twelve commercially available dried fruits were selected: dates, raisins, prunes, Goji berry, chokeberry, rose hip, sea buckthorn, berberis, physalis, haritaki, noni and juniper. The nutritional value in terms of moisture, ash, protein, fat, carbohydrate, dietary fiber, energy value, mineral composition, antioxidant activity and tannins was compared. It is a novelty in the literature in relation to the particular analytes (e.g., minerals, tannins) and/or fruits (e.g., berberis, noni, haritaki). Especially rich in protein were Goji berry (13.3%), sea buckthorn (9.3%), noni (8.9%) and physalis (8.0%); in fat − sea buckthorn (11.2%); in dietary fiber (4.4–53.0%) − most of analyzed products. High antioxidant capacity was noticed for haritaki, berberis, rose hip, Goji berry, and physalis. An important source of minerals was 100 g of: noni (345 mg of Ca; 251 mg of Mg), rose hip (844 mg of Ca; 207 mg of Mg), juniper (564 mg of Ca), sea buckthorn (58 mg of Fe), berberis (24 mg of Fe) and haritaki (14 mg of Fe). The nutritionally attractive dried fruits have the potential for wider application in food formulations.
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Costantini M, Summo C, Centrone M, Rybicka I, D’Agostino M, Annicchiarico P, Caponio F, Pavan S, Tamma G, Pasqualone A. Macro- and Micro-Nutrient Composition and Antioxidant Activity of Chickpea and Pea Accessions. POL J FOOD NUTR SCI 2021. [DOI: 10.31883/pjfns/135813] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
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Kowalczewski PŁ, Gumienna M, Rybicka I, Górna B, Sarbak P, Dziedzic K, Kmiecik D. Nutritional Value and Biological Activity of Gluten-Free Bread Enriched with Cricket Powder. Molecules 2021; 26:molecules26041184. [PMID: 33672127 PMCID: PMC7926918 DOI: 10.3390/molecules26041184] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2021] [Revised: 02/18/2021] [Accepted: 02/20/2021] [Indexed: 01/10/2023] Open
Abstract
Cricket powder, described in the literature as a source of nutrients, can be a valuable ingredient to supplement deficiencies in various food products. Work continues on the implementation of cricket powder in products that are widely consumed. The aim of this study was to obtain gluten-free bread with a superior nutritional profile by means of insect powder addition. Gluten-free breads enriched with 2%, 6%, and 10% of cricket (Acheta domesticus) powder were formulated and extensively characterized. The nutritional value, as well as antioxidant and β-glucuronidase activities, were assessed after simulated in vitro digestion. Addition of cricket powder significantly increased the nutritional value, both in terms of the protein content (exceeding two-, four-, and seven-fold the reference bread (RB), respectively) and above all mineral compounds. The most significant changes were observed for Cu, P, and Zn. A significant increase in the content of polyphenolic compounds and antioxidant activity in the enriched bread was also demonstrated; moreover, both values additionally increased after the digestion process. The total polyphenolic compounds content increased about five-fold from RB to bread with 10% CP (BCP10), and respectively about three-fold after digestion. Similarly, the total antioxidant capacity before digestion increased about four-fold, and after digestion about six-fold. The use of CP also reduced the undesirable activity of β-glucuronidase by 65.9% (RB vs. BCP10) in the small intestine, down to 78.9% in the large intestine. The influence of bread on the intestinal microflora was also evaluated, and no inhibitory effect on the growth of microflora was demonstrated, both beneficial (Bifidobacterium and Lactobacillus) and pathogenic (Enterococcus and Escherichia coli). Our results underscore the benefits of using cricket powder to increase the nutritional value and biological activity of gluten-free food products.
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Affiliation(s)
- Przemysław Łukasz Kowalczewski
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland; (M.G.); (B.G.); (K.D.); (D.K.)
- Correspondence: ; Tel.: +48-61-848-7297
| | - Małgorzata Gumienna
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland; (M.G.); (B.G.); (K.D.); (D.K.)
| | - Iga Rybicka
- Department of Technology and Instrumental Analysis, Poznań University of Economics and Business, Al. Niepodległości 10, 61-875 Poznań, Poland;
| | - Barbara Górna
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland; (M.G.); (B.G.); (K.D.); (D.K.)
| | - Paulina Sarbak
- Students’ Scientific Club of Food Technologists, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland;
| | - Krzysztof Dziedzic
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland; (M.G.); (B.G.); (K.D.); (D.K.)
| | - Dominik Kmiecik
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland; (M.G.); (B.G.); (K.D.); (D.K.)
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Kowalczewski PŁ, Olejnik A, Rybicka I, Zielińska-Dawidziak M, Białas W, Lewandowicz G. Membrane Filtration-Assisted Enzymatic Hydrolysis Affects the Biological Activity of Potato Juice. Molecules 2021; 26:852. [PMID: 33561978 PMCID: PMC7914785 DOI: 10.3390/molecules26040852] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Revised: 02/02/2021] [Accepted: 02/03/2021] [Indexed: 11/17/2022] Open
Abstract
The results of recently published studies indicate that potato juice is characterized by interesting biological activity that can be particularly useful in the case of gastrointestinal symptoms. Moreover, the studies also described the high nutritional value of its proteins. This article is a report on the impact of the enzymatic hydrolysis of proteins combined with membrane filtration. The obtained potato juice protein hydrolysate (PJPH) and its concentrate (cPJPH) were characterized in terms of their nutritional value and biological activity. The amino acid profile and scoring, the content of mineral compounds, and the antioxidant and in vitro cytotoxic activity were assessed. The study proved that the antioxidant activity of PJPH is higher than that of fresh potato juice, and the cytotoxicity against human gastric carcinoma cell line (Hs 746T), human colon cancer cell line (Caco-2), human colorectal adenocarcinoma cell line (HT-29), and human normal colon mucosa cell line (CCD 841 CoN) showed biological activity specifically targeted against cancer cells. Therefore, it can be concluded that the membrane filtration-assisted enzymatic hydrolysis of potato juice proteins may increase their biological activity and allow for potato juice to be used in the production of medicinal preparations.
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Affiliation(s)
- Przemysław Łukasz Kowalczewski
- Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland
| | - Anna Olejnik
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, 48 Wojska Polskiego St., 60-627 Poznań, Poland; (A.O.); (W.B.); (G.L.)
| | - Iga Rybicka
- Department of Technology and Instrumental Analysis, Poznań University of Economics and Business, Al. Niepodległości 10, 61-875 Poznań, Poland;
| | - Magdalena Zielińska-Dawidziak
- Department of Biochemistry and Food Analysis, Faculty of Food Science and Nutrition, 48 Mazowiecka St., Poznań University of Life Sciences, 60-623 Poznań, Poland;
| | - Wojciech Białas
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, 48 Wojska Polskiego St., 60-627 Poznań, Poland; (A.O.); (W.B.); (G.L.)
| | - Grażyna Lewandowicz
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, 48 Wojska Polskiego St., 60-627 Poznań, Poland; (A.O.); (W.B.); (G.L.)
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Jeżowski P, Polcyn K, Tomkowiak A, Rybicka I, Radzikowska D. Technological and antioxidant properties of proteins obtained from waste potato juice. Open Life Sci 2020; 15:379-388. [PMID: 33817226 PMCID: PMC7874540 DOI: 10.1515/biol-2020-0046] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2020] [Revised: 05/15/2020] [Accepted: 05/17/2020] [Indexed: 12/30/2022] Open
Abstract
The article presents the technological and antioxidant properties of potato juice (PJ) protein concentrate obtained by the novel ultrafiltration method. Commercial products, obtained from waste PJ by the traditional method of acid coagulation of proteins, were studied for comparison. Functional properties such as water or oil absorption, foaming capacity, and foam stability (FS) as well as solubility at various pH were assessed. Moreover, the total phenolic compound content, antioxidant activity, and mineral composition were determined. The results showed that PJ protein concentrate obtained by ultrafiltration has good oil absorption properties (6.30 mL/g), which is more than two times higher than the commercial proteins used in the comparison (P2 = 2.33 mL/g and P3 = 2.67 mL/g). Moreover, the ability to create and stabilize foam was also higher (FS ranging from 20.0% at pH = 10 to 11.3% at pH = 2 after 60 min of testing). It had higher content of macro- and microelements and antioxidant activity compared to other samples. Therefore, it is possible to obtain interesting potato protein concentrate from the waste product of the starch production process, which may be an interesting raw material for enriching food.
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Affiliation(s)
- Paweł Jeżowski
- Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, Poznań, Poland
| | - Karolina Polcyn
- Students’ Scientific Club of Food Technologists, Poznań University of Life Sciences, Poznań, Poland
| | - Agnieszka Tomkowiak
- Department of Genetics and Plant Breeding, Poznań University of Life Sciences, Poznań, Poland
| | - Iga Rybicka
- Department of Technology and Instrumental Analysis, Poznań University of Economics and Business, Poznań, Poland
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Szutowska J, Rybicka I, Pawlak-Lemańska K, Gwiazdowska D. Spontaneously fermented curly kale juice: Microbiological quality, nutritional composition, antioxidant, and antimicrobial properties. J Food Sci 2020; 85:1248-1255. [PMID: 32144763 DOI: 10.1111/1750-3841.15080] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2019] [Revised: 12/05/2019] [Accepted: 01/24/2020] [Indexed: 11/29/2022]
Abstract
Nondairy fermented products, such as fruit and vegetable juices, are gaining popularity among consumers worldwide for health-related and economic reasons. The purpose of this study was to determine the changes in microbiological quality; antimicrobial and antioxidant activity; and phenolic, vitamin C, minerals, and cadmium content occurring during spontaneous fermentation of curly kale juice. The fermentation process contributed to a significant growth of lactic acid bacteria, enterococci, and yeasts, while no pathogens of Escherichia coli and Salmonella spp. were observed. The antimicrobial properties of the obtained juice improved during fermentation for all indicator microorganisms. Total phenolic content and antioxidant activity increased from 48 to 116 mg gallic acid equivalent/100 mL and from 4.5 to 6.8 mM Trolox/100 mL, respectively, while the content of vitamin C decreased. The results indicated that 100 mL of juice provided a significant contribution to the recommended mineral intake. Moreover, the content of heavy metal Cd was within acceptable limit (6 µg/kg). Overall, our findings indicate that fermented curly kale juice may become popular in the functional food sector, especially among vegetarians and consumers with lactose intolerance or allergy to milk proteins. PRACTICAL APPLICATION: As the market for fermented fruit and vegetable products grows, new plant materials rich in biologically active compounds are being sought. Considering the high demand for sauerkraut, the fermentation of other cruciferous vegetables seems interesting. One example is curly kale, which has been classified as "superfood" due to its numerous beneficial health properties, such as strong antioxidant activity, high vitamins, and minerals content. In addition, a market niche exists due to a lack of fermented green curly kale products on the market, making our study particularly relevant.
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Affiliation(s)
- Julia Szutowska
- Dept. of Natural Science and Quality Assurance, Inst. of Quality Science, Poznan Univ. of Economics and Business, Al. Niepodległości 10, 61-875, Poznań, Poland
| | - Iga Rybicka
- Dept. of Technology and Instrumental Analysis, Inst. of Quality Science, Poznan Univ. of Economics and Business, Al. Niepodległości 10, 61-875, Poznań, Poland
| | - Katarzyna Pawlak-Lemańska
- Dept. of Technology and Instrumental Analysis, Inst. of Quality Science, Poznan Univ. of Economics and Business, Al. Niepodległości 10, 61-875, Poznań, Poland
| | - Daniela Gwiazdowska
- Dept. of Natural Science and Quality Assurance, Inst. of Quality Science, Poznan Univ. of Economics and Business, Al. Niepodległości 10, 61-875, Poznań, Poland
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Swat M, Rybicka I, Gliszczyńska-Świgło A. Characterization of Fulvic Acid Beverages by Mineral Profile and Antioxidant Capacity. Foods 2019; 8:foods8120605. [PMID: 31766604 PMCID: PMC6963745 DOI: 10.3390/foods8120605] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2019] [Revised: 11/13/2019] [Accepted: 11/18/2019] [Indexed: 11/16/2022] Open
Abstract
The main purpose of the study was to investigate the quality of fulvic acid-based food products. The concentrations of Ca, K, Mg, Na, Cu, Fe, Mn, and Zn, and antioxidant capacities of fulvic acid concentrates and ready-to drink beverages available on the global market were determined. The concentrations of minerals were determined using microwave plasma-atomic emission spectrometry. Antioxidant capacity was expressed as total polyphenol (TP) and flavonoid (TF) contents, the trolox equivalent antioxidant capacity (TEAC) and ferric reducing ability of plasma (FRAP) values. The daily portion of eight out of 14 products realized 45–135% of recommended daily allowance (RDA) for Fe. One of ready-to-drink beverages was also a good source of Mg (about 40% of RDA), and another one of Mn (about 70% of RDA). The concentrations of TP and TF in ready-to-drink beverages varied from 6.5 to 187 µg/mL, whereas in concentrates, from 5886 to 19,844 µg/mL. Dietary supplements or food products with fulvic acids may be a good source of antioxidant polyphenolic compounds and some minerals.
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Kiewlicz J, Rybicka I. Minerals and their bioavailability in relation to dietary fiber, phytates and tannins from gluten and gluten-free flakes. Food Chem 2019; 305:125452. [PMID: 31514050 DOI: 10.1016/j.foodchem.2019.125452] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2019] [Revised: 08/29/2019] [Accepted: 09/01/2019] [Indexed: 01/13/2023]
Abstract
Flakes are an assortment of grain products mainly consumed for breakfast. Most of them are important source of nutrients including minerals. Twenty commercial flakes from different raw materials were included in this study, both gluten (barley, rye, spelt, wheat) and gluten-free (amaranth, buckwheat, corn, quinoa, millet, oat, rice, teff). The content of minerals (Ca, Fe, K, Mg, Mn, Na and Zn), dietary fiber (total, soluble and insoluble), tannins and phytates was determined. Moreover, the phytates:mineral molar ratios and the percentage of the realization of mineral requirements were calculated. For the first time the mineral bioavailability from the gluten and gluten-free flakes was evaluated and compared. It allowed indicating amaranth and teff products as flakes with the highest impact on the realization of daily requirements for minerals, especially for magnesium and iron. This aspect is particularly important for people on a gluten-free diet who often represent mineral deficiencies.
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Affiliation(s)
- Justyna Kiewlicz
- Faculty of Commodity Science, Poznań University of Economics and Business, al. Niepodległości 10, 61-875 Poznań, Poland
| | - Iga Rybicka
- Faculty of Commodity Science, Poznań University of Economics and Business, al. Niepodległości 10, 61-875 Poznań, Poland.
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Kowalczewski PŁ, Olejnik A, Białas W, Rybicka I, Zielińska-Dawidziak M, Siger A, Kubiak P, Lewandowicz G. The Nutritional Value and Biological Activity of Concentrated Protein Fraction of Potato Juice. Nutrients 2019; 11:E1523. [PMID: 31277482 PMCID: PMC6683274 DOI: 10.3390/nu11071523] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2019] [Revised: 07/02/2019] [Accepted: 07/03/2019] [Indexed: 01/27/2023] Open
Abstract
Potato protein is recognized as one of the most valuable nonanimal proteins due to the high content of essential amino acids. So far, it has not been used in human nutrition on a large scale due to technological limitations regarding its acquisition. In this study, the protein fraction of potato juice was concentrated with the use of membrane separation. The obtained potato juice protein concentrate (PJPC) was characterized in terms of nutritional value and biological activity, and the amino acid composition, mineral content, and antioxidant properties were determined. Moreover, in vitro cytotoxic activity against cancer cells of the gastrointestinal tract was investigated. The results of the present study indicate that PJPC is an excellent source of lysine and threonine, while leucine is its limiting amino acid, with an amino acid score (AAS) of 65%. Moreover, PJPC contains substantial amounts of Fe, Mn, K, and Cu. As demonstrated experimentally, PJPC is also characterized by higher antioxidant potential than potato itself. Biological activity, however, is not limited to antioxidant activity alone. Cytotoxicity studies using a gastric cancer cell line (Hs 746T), a colon cancer cell line (HT-29), and human colon normal cells (CCD 841 CoN) proved that PJPC is characterized by selective activity against cancer cells. It can thus be concluded that the developed method of producing protein concentrate from potato juice affords a product with moderate nutritional value and interesting biological activity.
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Affiliation(s)
| | - Anna Olejnik
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, 60-627 Poznań, Poland
| | - Wojciech Białas
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, 60-627 Poznań, Poland
| | - Iga Rybicka
- Department of Technology and Instrumental Analysis, Poznań University of Economics and Business, 61-875 Poznań, Poland
| | - Magdalena Zielińska-Dawidziak
- Department of Biochemistry and Food Analysis, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-623 Poznań, Poland
| | - Aleksander Siger
- Department of Biochemistry and Food Analysis, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-623 Poznań, Poland
| | - Piotr Kubiak
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, 60-627 Poznań, Poland
| | - Grażyna Lewandowicz
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, 60-627 Poznań, Poland
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Affiliation(s)
- Iga Rybicka
- Faculty of Commodity Science Poznań University of Economics and Business al. Niepodległości 10 Poznań 61‐875 Poland
| | - Karolina Doba
- Faculty of Commodity Science Poznań University of Economics and Business al. Niepodległości 10 Poznań 61‐875 Poland
| | - Olga Bińczak
- Faculty of Commodity Science Poznań University of Economics and Business al. Niepodległości 10 Poznań 61‐875 Poland
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Poliszko N, Kowalczewski PŁ, Rybicka I, Kubiak P, Poliszko S. The effect of pumpkin flour on quality and acoustic properties of extruded corn snacks. J Verbrauch Lebensm 2019. [DOI: 10.1007/s00003-019-01216-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Gliszczyńska-Świgło A, Klimczak I, Rybicka I. Chemometric analysis of minerals in gluten-free products. J Sci Food Agric 2018; 98:3041-3048. [PMID: 29194641 DOI: 10.1002/jsfa.8803] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/13/2017] [Revised: 11/09/2017] [Accepted: 11/26/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Numerous studies indicate mineral deficiencies in people on a gluten-free (GF) diet. These deficiencies may indicate that GF products are a less valuable source of minerals than gluten-containing products. In the study, the nutritional quality of 50 GF products is discussed taking into account the nutritional requirements for minerals expressed as percentage of recommended daily allowance (%RDA) or percentage of adequate intake (%AI) for a model celiac patient. Elements analyzed were calcium, potassium, magnesium, sodium, copper, iron, manganese, and zinc. Analysis of %RDA or %AI was performed using principal component analysis (PCA) and hierarchical cluster analysis (HCA). RESULTS Using PCA, the differentiation between products based on rice, corn, potato, GF wheat starch and based on buckwheat, chickpea, millet, oats, amaranth, teff, quinoa, chestnut, and acorn was possible. In the HCA, four clusters were created. The main criterion determining the adherence of the sample to the cluster was the content of all minerals included to HCA (K, Mg, Cu, Fe, Mn); however, only the Mn content differentiated four formed groups. CONCLUSION GF products made of buckwheat, chickpea, millet, oats, amaranth, teff, quinoa, chestnut, and acorn are better source of minerals than based on other GF raw materials, what was confirmed by PCA and HCA. © 2017 Society of Chemical Industry.
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Affiliation(s)
| | - Inga Klimczak
- Faculty of Commodity Science, Poznan University of Economics and Business, Poznan, Poland
| | - Iga Rybicka
- Faculty of Commodity Science, Poznan University of Economics and Business, Poznan, Poland
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Rybicka I, Gliszczyńska-Świgło A. Minerals in grain gluten-free products. The content of calcium, potassium, magnesium, sodium, copper, iron, manganese, and zinc. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2017.02.006] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Abstract
The nutritional value of gluten-free products is the subject of interest for food technologists and nutritionists, as the only effective treatment for celiac disease is a lifelong gluten-free diet. As selenium deficiencies in celiac disease are observed, the aim of the study was to determine the selenium content in 27 grain gluten-free products available on the European Union (EU) market. Moreover, selenium content in products based on popular gluten-free cereals like corn, rice, and buckwheat and in relatively new or less popular products based on oat, amaranth, teff, and quinoa was compared. Selenium content in the tested products ranged from 0.9 to 24.5 μg/100 g. The average content of selenium in products based on popular gluten-free cereals was 2.8 μg/100 g and in products based on oat, amaranth, teff, and quinoa was 10.8 μg/100 g. It indicates that products based on less popular grains, especially on oat, should be more frequently chosen as a source of selenium by people on gluten-free diet than traditionally consumed gluten-free grains.
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Affiliation(s)
- Iga Rybicka
- Faculty of Commodity Science, Poznan University of Economics, al. Niepodległości 10, 61-875 Poznań, Poland
| | - Magdalena Krawczyk
- Faculty of Chemical Technology, Poznan University of Technology, ul. Berdychowo 4, 60-965 Poznań, Poland
| | - Ewa Stanisz
- Faculty of Chemical Technology, Poznan University of Technology, ul. Berdychowo 4, 60-965 Poznań, Poland
| | - Anna Gliszczyńska-Świgło
- Faculty of Commodity Science, Poznan University of Economics, al. Niepodległości 10, 61-875 Poznań, Poland
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Poulsen NA, Rybicka I, Larsen LB, Buitenhuis AJ, Larsen MK. Short communication: Genetic variation of riboflavin content in bovine milk. J Dairy Sci 2015; 98:3496-501. [DOI: 10.3168/jds.2014-8829] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2014] [Accepted: 01/28/2015] [Indexed: 12/30/2022]
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Poulsen NA, Rybicka I, Poulsen HD, Larsen LB, Andersen KK, Larsen MK. Seasonal variation in content of riboflavin and major minerals in bulk milk from three Danish dairies. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2014.10.010] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Miller K, Hussain M, Le Moulec S, Rybicka I, Bruns R, Straub J. Abituzumab (Di17E6, Emd 525797) Treatment for Chemotherapy-Naive Patients with Asymptomatic or Mildly Symptomatic Metastatic Castration-Resistant Prostate Cancer (Mcrpc): Primary Outcomes of the Placebo-Controlled Phase 2 Study Perseus (Nct01360840). Ann Oncol 2014. [DOI: 10.1093/annonc/mdu336.20] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
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Gliszczyńska-Świgło A, Rybicka I. Simultaneous Determination of Caffeine and Water-Soluble Vitamins in Energy Drinks by HPLC with Photodiode Array and Fluorescence Detection. FOOD ANAL METHOD 2014. [DOI: 10.1007/s12161-014-9880-0] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Pawlikowski M, Wajs E, Lewiński A, Szkudliński M, Rybicka I, Sewerynek E. Effect of omeprazole-induced hypergastrinaemia on the proliferation of colonic mucosal epithelial cells in the rat. Exp Clin Endocrinol 1991; 97:50-4. [PMID: 1864313 DOI: 10.1055/s-0029-1211038] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
In the present study we have investigated the effects of proglumide (PRO) and somatostatin analog (SMS 201-995) on the mitotic activity of colonic mucosa in rats under basal conditions and after omeprazole (OM). The stathmokinetic method was used. Proglumide and OM were administered for 5 days, twice daily, SMS 201-995 on the 5th day of the experiment only, also twice daily. It was found that: 1) OM enhanced the proliferation of colonic mucosa, as well as increased serum gastrin, when compared to controls, 2) OM and PRO, when applied jointly, decreased the mitotic activity of the colonic epithelium, 3) PRO alone increased the colonic cell proliferation.
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Affiliation(s)
- M Pawlikowski
- Institute of Endocrinology, Medical Academy of Lódź, Poland
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Lewiński A, Rybicka I, Wajs E, Szkudliński M, Pawlikowski M. Influence of pineal indoleamines on the mitotic activity of gastric and colonic mucosa epithelial cells in the rat: interaction with omeprazole. J Pineal Res 1991; 10:104-8. [PMID: 2056433 DOI: 10.1111/j.1600-079x.1991.tb00018.x] [Citation(s) in RCA: 30] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
We have investigated the effects of melatonin (Mel) and N-acetylserotonin (NAc-5HT) on the mitotic activity of gastric and colonic mucosa in adult male rats under basal conditions and after an administration of omeprazole (OM) (H+,K(+)-ATPase inhibitor). The metaphase-arrest technique was applied in the study. Additionally, serum gastrin levels were measured by RIA method in the OM-treated group and in respective polyethyleneglycol (PEG)-administered controls. We have found that: 1) OM-treatment increased serum gastrin levels in rats; 2) OM enhanced the mitotic activity of the colonic mucosa cells, although, unexpectedly, it did not exert such an effect on the gastric mucosa cells; 3) Mel suppressed the OM-induced increase of the colonic epithelium cell proliferation, while NAc-5HT failed to reveal that action: 4) NAc-5HT decreased the proliferation of gastric mucosa epithelial cells. The value of the mean mitotic activity rate (MMAR) of gastric mucosa after Mel-treatment also decreased, but that change was not statistically significant. The obtained data are in compliance with previous results from our laboratory concerning the inhibitory effect of pineal indoleamines on the jejunal epithelium mitotic activity. The stimulatory effect of OM on the proliferation of colonic epithelium is probably mediated by OM-induced hypergastrinaemia. The possibility of Mel interaction with intestinal gastrin receptors (a structural similarity occurs between Mel and benzotript, a specific gastrin receptor antagonist), as well as of the opposite effects of Mel and gastrin on intracellular cAMP content in the gut, are considered in the discussion of results.
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Affiliation(s)
- A Lewiński
- Department of Experimental Endocrinology and Hormone Diagnostics, Medical Academy of Lódź, Poland
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Lewiński A, Swietosławski J, Wajs E, Sewerynek E, Karbownik M, Rybicka I, Kułak J, Skowrońska-Jóźwiak E, Małolepsza A. [Effects of prophylactic doses of potassium iodide on the course of thyroid diseases (1986-1990) diagnosed due to the atomic accident at Czernobyl in adult patients at the outpatient endocrinologic hospital clinic in Lodz]. Endokrynol Pol 1991; 42:321-51. [PMID: 1364482] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 03/25/2023]
Abstract
2521 patients of the Lódź Outpatient Endocrinological Clinic (2290 females, 231 males; inhabitants of the central region of Poland Lódź City, Lódź Metropolitan Area, Piotrków, Płock, Sieradz, Skierniewice and Włocławek Provinces in which committed dose equivalent to the thyroid was between 2.7-7.0 mSv [min.-max.] in Skierniewice Province and 4.6-11.7 mSv in Płock Province) were included in the study. The patients were divided into 5 groups: I--persons who did not take the protective dose of potassium iodide (KI) after Chernobyl Nuclear Power Plant accident and did not received any treatment with thyroid preparations or hormones at that time (n = 1282), II--patients who receive KI, once or several times (n = 774), III--patients who took orally iodine tincture or other iodine-containing preparations for the above purposes (n-37), IV--patients who took tablets of Thyroideum (Polfa) Thyroideum siccum (dry thyroid extract), once or several times, as a prophylactic action (n = 79), V--patients who were in the course of continuous treatment with Thyreoideum or thyroid hormones at the time of Chernobyl accident (n = 349). The analysis was performed for all the patients jointly, as well as separately for: either sex, three age groups (18-30, 31-55, 56-70 yrs) and 7 administrative areas specified above. All the patients were subjected into complex clinical examination, serum TSH, T3, T4 concentrations, anti-thyroid membrane antibodies (ATMA) and antithyroglobulin antibodies (ATg) titres, as well as ultrasound, scintigraphy, and fine needle aspiration biopsy of the thyroid (the last two according to indications) included. The patients were also examined by means of a special questionnaire (Patient's Inquiry Sheet), which was subsequently submitted to computer analysis. All the doctors' diagnoses from 1986 (17 different diagnoses) and 1990 (27 different diagnoses), as well as the course of diseases, were verified with use of a specially prepared IBM PC/AT computer program ChernStat.(ABSTRACT TRUNCATED AT 400 WORDS)
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Affiliation(s)
- A Lewiński
- Samodzielna Pracownia Tyreologii, Instytut Endokrynologii AM w Lodzi
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Abstract
With regard to the structural analogies between the C-terminal tetrapeptide of gastrin, gastrin receptor antagonists and anticancer derivatives of glutamine, it is plausible to propose that the mechanism of the anticancer activity may be related to interaction with the gastrin receptor. Dietary glutamine intake and glutamine metabolites may also influence the activity of gastrin receptors.
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Affiliation(s)
- M Szkudliński
- Institute of Endocrinology, Medical Academy of Lódź, Poland
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31
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Meisel H, Rybicka I, Załeska H. [Studies on botulinus toxin A]. Med Dosw Mikrobiol 1952; 4:331. [PMID: 13001994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 04/21/2023]
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32
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Mmeisel H, Rybicka I, Załeska H. [Type A botulin toxin; detoxification of toxins and their antigenic properties]. Med Dosw Mikrobiol 1952; 4:519-29. [PMID: 13012824] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 03/04/2023]
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