Indigenous meat products of Slavonija and Baranja

Autohtoni mesni proizvodi Slavonije i Baranje najčešće se proizvode od mesa svinja. Pasmine svinje koje se koriste za proizvodnju autohtonih slavonskih i baranjskih mesnih proizvoda su švedski landras, veliki jorkšir i crna slavonska svinja. Autohtoni mesni proizvodi se najčešće konzerviraju soljenjem, dimljenjem, fermentacijom, sušenjem i zrenjem. Konzerviranje dimljenjem koristi dim nastao sagorjevanjem strugotina drveta te ima antioksdativno i baktericidno djelovanje. Konzerviranje soljenjem zasniva se na konzervirajućem djelovanju kuhinjske soli i različitih začina. Tijekom proizvodnje i konzerviranja autohtonih proizvoda Slavonije i Baranje može doći do različitih grešaka u proizvodnji i kvarenja proizvoda. Greške mogu biti u boji, mirisu, okusu i strukturi, a kvarenje je najčešće uzrokovano mikroorganizmima. Najpoznatiji autohtoni mesni proizvodi Slavonije i Baranje su: Slavonski i Baranjski kulen, Slavonska kobasica, Slavonska šunka, domaća suha slanina, kulenova seka, čvarci te krvavica.Indigenous meat products of Slavonija and Baranja are usually produced from pigs meat. Breed pigs used for breeding pigs for authentic meat products of Slavonija and Baranja are Swedish landras, Large white and Black slavonian pig. Salting, smoking, fermentation, drying and ripening, usually preserves indigenous meat products. Preserving by smoking is based on using smoke from burning wood chips and it has antioxidativ and bactericital activity. Preserving by salt is based on conservative activity of salt and different spices. During the production and preservation of indigenous meat products of Slavonia and Baranja different faults in the production and decay products may occur. Mistakes can be in color, smell, taste and structure, and spoilage microorganisms most often cause the deterioration. Most famous indigenous meat products of Slavonija and Baranja are: Slavonian kulen, Baranjski kulen, Slavonian sausage, Slavonian ham, domestic dry bacon, kulenova seka, čvarci and blood sausage

Influence of biotic stress caused by genus Fusarium spp. on FHB sensitive wheat (Triticum aestivum L.) genotype

Fuzarijska palež klasa (FHB) je ozbiljna bolest pšenice (Triticum aestivum L.) koja uzrokuje smanjenje prinosa i kvalitetu zrna, a uzrokuju je plijesni roda Fusarium spp. Plijesni proizvode mikotoksine koji mogu biti štetni za ljude i životinje. Na infekciju biljke odgovaraju povećanom aktivnošću enzimatskog i neenzimatskog antioksidacijskog obrambenog sustava. Cilj ovoga rada bio je istražiti utjecaj roda Fusarium spp. na genotip ozime pšenice osjetljiv na FHB („Super Žitarka“) prateći aktivnost antioksidacijskih enzima, stupanj lipidne peroksidacije, koncentraciju vodikovog perkosida $$H_{2}O_{2}$$ te ukupnu koncentraciju proteina nakon 2, 4, 7 i 14 dana tretmana Fusariumom. Tijekom cvjetanja uzorci su bili umjetno zaraženi suspenzijom spora Fusarium spp. i ostavljeni u uvjetima in vivo. U svim točkama uzorkovanja aktivnost askorbat peroksidaze (APX) i katalaze (CAT), kao i sadržaj proteina nisu pokazali značajne promjene nakon infekcije. Najveća aktivnost gvajakol peroksidaze (POD) bila je nakon 7 dana tretmana što upućuje da POD ima određenu ulogu u obrambenom odgovoru. Aktivnost polifenol oksidaze (PPO) pokazala je porast nakon 14 dana tretmana, što govori o kasnijem uključivanju PPO u odgovor na infekciju. Kasnije uključivanje antioksidativnih enzima u odgovor na Fusarium spp. karakterizira „Super Žitarku“ kao genotip osjetljiv na FHB. Ovo istraživanje napravljeno je u sklopu projekta financiranog od strane Hrvatske zaklade za znanost broj projekta: HRZZ-UIP-2014-9188.Fusarium head blight (FHB) caused by fungi Fusarium spp., is a serious wheat (Triticum aestivum L.) disease that can reduce yield and quality of the grain. Fungi produces mycotoxins that can be harmful to humans and animals. As a result of infection, plants activate an antioxidative enzymatic and nonenzymatic defence systems. The aim of this work was to investigate the effect of Fusarium spp. in FHB susceptible genotype („Super Žitarka“) by measuring the activity of antioxidative enzymes, level of lipid peroxidation, hydrogen peroxide $$H_{2}O_{2}$$ concentration and protein content after 2, 4, 7 and 14 days of treatment. During the flowering stage, ears were inoculated by the spore suspension of Fusarium spp. and left under in vivo conditions. In all sampling points the catalase (CAT) and ascorbat peroxidise (APX) activity and protein content did not show showed significantly changes after Fusarium attack. The highest guaiacol peroxidise (POD) activity was noticed after 7 days of treatment indicating that POD had a role in defence response. On the other hand, polyphenol oxidase (PPO) activity showed induction after 14 days of treatment suggesting that PPO is included in delay response to Fusarium stress. The later involvement of antioxidative enzyme in stress response caused by Fusarium characterised “Super Žitarka” as FHB sensitive genotype. This research was carried out as part of a project funded by the Croatian Science Foundation project number: grant number HRZZ-UIP-2014-9188

Influence of biotic stress caused by genus Fusarium spp. on FHB sensitive wheat (Triticum aestivum L.) genotype

Fuzarijska palež klasa (FHB) je ozbiljna bolest pšenice (Triticum aestivum L.) koja uzrokuje smanjenje prinosa i kvalitetu zrna, a uzrokuju je plijesni roda Fusarium spp. Plijesni proizvode mikotoksine koji mogu biti štetni za ljude i životinje. Na infekciju biljke odgovaraju povećanom aktivnošću enzimatskog i neenzimatskog antioksidacijskog obrambenog sustava. Cilj ovoga rada bio je istražiti utjecaj roda Fusarium spp. na genotip ozime pšenice osjetljiv na FHB („Super Žitarka“) prateći aktivnost antioksidacijskih enzima, stupanj lipidne peroksidacije, koncentraciju vodikovog perkosida $$H_{2}O_{2}$$ te ukupnu koncentraciju proteina nakon 2, 4, 7 i 14 dana tretmana Fusariumom. Tijekom cvjetanja uzorci su bili umjetno zaraženi suspenzijom spora Fusarium spp. i ostavljeni u uvjetima in vivo. U svim točkama uzorkovanja aktivnost askorbat peroksidaze (APX) i katalaze (CAT), kao i sadržaj proteina nisu pokazali značajne promjene nakon infekcije. Najveća aktivnost gvajakol peroksidaze (POD) bila je nakon 7 dana tretmana što upućuje da POD ima određenu ulogu u obrambenom odgovoru. Aktivnost polifenol oksidaze (PPO) pokazala je porast nakon 14 dana tretmana, što govori o kasnijem uključivanju PPO u odgovor na infekciju. Kasnije uključivanje antioksidativnih enzima u odgovor na Fusarium spp. karakterizira „Super Žitarku“ kao genotip osjetljiv na FHB. Ovo istraživanje napravljeno je u sklopu projekta financiranog od strane Hrvatske zaklade za znanost broj projekta: HRZZ-UIP-2014-9188.Fusarium head blight (FHB) caused by fungi Fusarium spp., is a serious wheat (Triticum aestivum L.) disease that can reduce yield and quality of the grain. Fungi produces mycotoxins that can be harmful to humans and animals. As a result of infection, plants activate an antioxidative enzymatic and nonenzymatic defence systems. The aim of this work was to investigate the effect of Fusarium spp. in FHB susceptible genotype („Super Žitarka“) by measuring the activity of antioxidative enzymes, level of lipid peroxidation, hydrogen peroxide $$H_{2}O_{2}$$ concentration and protein content after 2, 4, 7 and 14 days of treatment. During the flowering stage, ears were inoculated by the spore suspension of Fusarium spp. and left under in vivo conditions. In all sampling points the catalase (CAT) and ascorbat peroxidise (APX) activity and protein content did not show showed significantly changes after Fusarium attack. The highest guaiacol peroxidise (POD) activity was noticed after 7 days of treatment indicating that POD had a role in defence response. On the other hand, polyphenol oxidase (PPO) activity showed induction after 14 days of treatment suggesting that PPO is included in delay response to Fusarium stress. The later involvement of antioxidative enzyme in stress response caused by Fusarium characterised “Super Žitarka” as FHB sensitive genotype. This research was carried out as part of a project funded by the Croatian Science Foundation project number: grant number HRZZ-UIP-2014-9188

Time-course experiment of Fusarium infestation of wheat genotypes with the emphasis on the physiological response

Wheat (Triticum aestivum L.) is one of the most significant food cereal in the world. Under natural conditions, biotic and abiotic stress factors can seriously endanger the plant growth and development. Fusarium head blight (FHB), mainly caused by F. graminearum and F. culmorum, is a disease that has negative effects on economy, namely on the yield and the quality of the grain. In this research, the activities of guaiacol peroxidase (POD), catalase (CAT), ascorbate peroxidase (APX) and polyphenol oxidase (PPO), as well as H2O2 concentration and malonedialdehyde (MDA) content, were determined in three wheat genotypes of various resistance to FHB (“Super Žitarka”- sensitive; “Lucija”- moderately resistant, and “Apache”- resistant) after the 2nd and the 4th day of infestation. The infected plants of “Lucija” showed higher POD activity compared to control after the 4th day, and increased POD activity compared to the 2nd day of infection. On the 2nd day, “Apache” responded to pathogen by the enhanced APX activity, and higher MDA level, compared to the 4th day of treatment when it started to decrease. Moreover, the treated plants of the same genotype showed the increased MDA level on the 2nd day, unlike the untreated plants. Contrarily, H2O2 concentration in “Apache” showed the tendency to increase with the time of Fusarium-exposure. In comparison to the 2nd day of treatment, PPO activity decreased in “Super Žitarka” on the 4th day. In all genotypes at both sampling points, CAT activity did not change significantly under the pathogen attack. Overproduction of H2O2 accompanied with the increased APX activity 2 days after infection may lead to the conclusion that FHB tolerance of “Apache” is ensured by the earlier activation of the defence mechanisms

Antioksidacijski odgovor genotipova pšenice u uvjetima infekcije vrstama roda Fusarium

Fusarium head blight (FHB) caused by fungi Fusarium spp., is a serious wheat (Triticum aestivum L.) disease that can reduce yield and quality of the grain. Fungi produces mycotoxins that can be harmful to humans and animals. Plants provide ROS-scavening mechanisms that include both antioxidative enzymatic and nonenzymatic systems. Enhanced activities of ROS antioxidative enzymes can be a great indicator of genotype susceptibility under pathogen infestation. The aim of this work was to investigate the effect of Fusarium spp. in three wheat genotypes (‘Super Žitarka’, ‘Apache’ and ‘Lucija’) through activity of antioxidative enzymes, level of lipid peroxidation, H$_{2}$O$_{2}$ concentration and protein content. At the anthesis, ears were inoculated by the suspension of Fusarium spp. and left under in vivo conditions. After 7 days of treatment in all wheat genotypes, Fusarium did not cause notable changes in catalase (CAT) activity. Treated ears of ‘Super Žitarka’ showed inhibition of APX activity. At the same time in ‘Lucija’ pathogen induced remarkably increase in activity of guaiacol peroxidase (POD) and polyphenol oxidase (PPO), decreased H$_{2}$O$_{2}$ concentration, decline in malonedialdehyde (MDA) content and lower protein content. The variances in antioxidative response and protein content imply genetic variability of wheat genotypes, which can cause differences in Fusarium spp. susceptibility

Ružička days : International conference 16th Ružička Days “Today Science – Tomorrow Industry” : Proceedings

Proceedings contains articles presented at Conference divided into sections: open lecture (1), chemical analysis and synthesis (3), chemical and biochemical engineering (8), food technology and biotechnology (8), medical chemistry and pharmacy (3), environmental protection (11) and meeting of young chemists (2)

Indigenous meat products of Slavonija and Baranja

Autohtoni mesni proizvodi Slavonije i Baranje najčešće se proizvode od mesa svinja. Pasmine svinje koje se koriste za proizvodnju autohtonih slavonskih i baranjskih mesnih proizvoda su švedski landras, veliki jorkšir i crna slavonska svinja. Autohtoni mesni proizvodi se najčešće konzerviraju soljenjem, dimljenjem, fermentacijom, sušenjem i zrenjem. Konzerviranje dimljenjem koristi dim nastao sagorjevanjem strugotina drveta te ima antioksdativno i baktericidno djelovanje. Konzerviranje soljenjem zasniva se na konzervirajućem djelovanju kuhinjske soli i različitih začina. Tijekom proizvodnje i konzerviranja autohtonih proizvoda Slavonije i Baranje može doći do različitih grešaka u proizvodnji i kvarenja proizvoda. Greške mogu biti u boji, mirisu, okusu i strukturi, a kvarenje je najčešće uzrokovano mikroorganizmima. Najpoznatiji autohtoni mesni proizvodi Slavonije i Baranje su: Slavonski i Baranjski kulen, Slavonska kobasica, Slavonska šunka, domaća suha slanina, kulenova seka, čvarci te krvavica.Indigenous meat products of Slavonija and Baranja are usually produced from pigs meat. Breed pigs used for breeding pigs for authentic meat products of Slavonija and Baranja are Swedish landras, Large white and Black slavonian pig. Salting, smoking, fermentation, drying and ripening, usually preserves indigenous meat products. Preserving by smoking is based on using smoke from burning wood chips and it has antioxidativ and bactericital activity. Preserving by salt is based on conservative activity of salt and different spices. During the production and preservation of indigenous meat products of Slavonia and Baranja different faults in the production and decay products may occur. Mistakes can be in color, smell, taste and structure, and spoilage microorganisms most often cause the deterioration. Most famous indigenous meat products of Slavonija and Baranja are: Slavonian kulen, Baranjski kulen, Slavonian sausage, Slavonian ham, domestic dry bacon, kulenova seka, čvarci and blood sausage