Effects of low doses of gamma rays on the stability of normal and diabetic erythrocytes

We studied the influence of low doses of γ radiation (from 0.04 to 1.8 mGy) on the stability of human red blood cells (RBC) from healthy donors and diabetic patients using absorption spectroscopy. Because of the alteration of many enzymatic pathways in diabetic RBCs resulting in strong modification of the lipid and protein membrane components one could expect that the ionizing γ-radiation should influence the stability of the healthy and diabetic cells in a different way. Indeed, distinct discontinuities and monotonic changes of hemolysis detected in the healthy and diabetic RBCs suggest that various enzymatic and chemical processes are activated in these membranes by γ radiation. Mössbauer measurements showed that only the highest applied dose of γ radiation caused modification of hemoglobin in both types of RBCs

Electron paramagnetic resonance (EPR) study of the short-living radicals generated thermally in phosphorylated maize starch with different amounts of amylose

Quantitative electron paramagnetic resonance (EPR) spectroscopy was used for the determination of a number and properties of short-living radicals generated thermally in maize starch with various amounts of amylose. The EPR spectra of radical adducts with N-tert-butyl-α-phenylnitrone (PBN) spin trap reveal the presence of three types of radicals of mobility related with their localization in the zones of various degree of crystallinity. Hylon VII, which represents a matrix with a high content of amylose, offers better conditions for free rotation of radical species, whereas waxy maize, containing almost exclusively amylopectin, exhibits more restricted dynamics

Nutritional properties of tubers of conventionally bred and transgenic lines of potato resistant to necrotic strain of Potato virus Y (PVYN)

The potential effect of genetic modification on nutritional properties of potatoes transformed to improve resistance to a necrotic strain of Potato virus Y was determined in a rat experiment. Autoclaved tubers from four transgenic lines were included to a diet in the amount of 40% and compared with the conventional cv. Irga. The experiment lasted 3 weeks and special attention was paid to nutritional properties of diets, caecal metabolism and serum indices. Genetic modification of potato had no negative effect on the chemical composition and nutritional properties of tubers, ecosystem of the caecum, activity of serum enzymes and non-specific defence mechanism of the rats. Obtained results indicate that transgenic potato with improved resistance to PVYN: line R1F (truncated gene coding for PVYN polymerase in sense orientation), R2P (truncated gene coding for PVYN polymerase in antisense orientation), and NTR1.16 (non-translated regions of PVYN genome in sense orientation) are substantial and nutritional equivalence to the non-transgenic cultivar. Tubers of transgenic line NTR2.27 (non-translated regions of PVYN genome in antisense orientation) increased the bulk of caecal digesta and the production of SCFA as compared to tubers of the conventional cultivar and the other transgenic clones. Taking into account some deviations, it seems reasonable to undertake a long-term feeding study to confirm the nutritional properties of tubers of transgenic lines

Natural fermentation of lentils. Functional properties and potential in breadmaking of fermented lentil flour

The effects of fermentation on functional properties of lentil flour and rheological properties of doughs and breads produced from blends of wheat and fermented lentil flour were studied. Lentil protein solubility was higher at neutral pH than acid pH; the lowest and highest protein solubility values were observed at pH 4.0 and pH 7.0, respectively. Water hydration capacity and fat binding capacity of fermented lentil flour (FLF) were always higher than those of non-fermented lentil flour (NFLF), irrespective of fermentation temperature (28–42°C) and flour concentration (79–221 g/l). Emulsifying properties of NFLF were similar to the properties of other legume flours in the range used in experiment. In contrast, the emulsion capacity and stability of FLF were very low and flours fermented at 42°C did not even form emulsion. Rheological properties of doughs made from wheat-fermented lentil blends were similar to those from wheat flour with the addition of other legume flours such as pea and bean. Good quality breads were produced at 2.5 to 10% NFLF and FLF supplementation (except for bread with 10% FLF addition which was middle quality).This work belong to the joint research programme between Polish Academy of Science (Poland) and Consejo Superior de Investigaciones Cientificas (CSIC) (Spain). It has been developed in the framework of the Copernicus Network EU (Contract No. IC15 CT96 1007).Peer reviewe

Effect of high pressure on binding of some phenolic compounds and caffeine by sorghum and amaranth starches

Trabajo presentado a la XXV International Conference on Polyphenols, celebrada en Montpellier (Francia) del 23 al 27 de agosto de 2010.Peer reviewe

Effect of germination on physico-chemical properties of lentil starch and its components

The effect of germination on starch composition and its physico-chemical characteristics inLens culinarisvar. vulgaris have been investigated. Granular starch from raw and germinated lentils was isolated and characterized by its physico-chemical properties, morphology as demonstrated in scanning photomicrographs, the microstructure of low-sheared starch suspensions (80 g/kg) heated at 70 and 90 °C, the amylose:amylopectin ratio, and susceptibility to α-amylase hydrolysis. Physico-chemical methods, through their iodine binding capacity and their behaviour in aqueous solution, such as gelatinization, were used in the characterization of starch polysaccharides. Scanning electron microscopy indicated some alteration of the starch granule surface after germination, which resulted in higher resistance to temperature changes. Raw and germinated lentil starch showed a gelatinization temperature of 70 °C. The ratio of amylose and amylopectin was 26:74 in raw starch and 24:76 in starch from germinated seeds. The debranching of amylopectin with isoamylase showed a bimodal distribution of fractions containing long and short chains, illustrating the relation between the molecular structure and the type C starches. The germination process in lentil seeds has had little effect on either the properties of starch or its components, but enzymic hydrolysis of the raw and germinated starch with porcine pancreas α-amylase showed that the digestibility of starch was greatly improved with germination.This work has been supported by the Spanish Researchand Technology Commission, Programme (CICYT) noALI96-0480.Peer reviewe