Poboljšanje kakvoće mljevenog mesa dodatkom praha rajčice fermentiranog s pomoću bakterija Pediococcus pentosaceus i Lactobacillus sakei

In this study, the infl uence of lactic acid fermentation on the quality of tomato powder was evaluated. The eff ect of adding fermented tomato powder to ready-to-cook minced pork meat to improve its nutritional value and sensory characteristics was also analysed. The cell growth of Lactobacillus sakei (7.53 log CFU/g) was more intense in the medium containing tomato powder, compared to the growth of Pediococcus pentosaceus (6.35 log CFU/g) during 24 h of fermentation; however, higher acidity (pH=4.1) was observed in the tomato powder samples fermented with Pediococcus pentosaceus. The spontaneous fermentation of tomato powder reduced cell growth by 38 % and pH values slightly increased to 4.17, compared to the fermentation with pure LAB. The lactofermentation of tomato powder increased the average β-carotene and lycopene mass fractions by 43.9 and 50.2 %, respectively, compared with the nonfermented samples. Lycopene and β-carotene contents in the ready-to-cook minced pork meat were proportional to the added tomato powder (10 and 30 %). Aft er cooking, β-carotene and lycopene contents decreased, on average, by 24.2 and 41.2 %, respectively. The highest loss (up to 49.2 %) of carotenoids was found in samples with 30 % nonfermented tomato powder. Tomato powder fermented with 10 % Lactobacillus sakei KTU05-6 can be recommended as both a colouring agent and a source of lycopene in the preparation of ready-to-cook minced pork meat.U ovom je radu ispitan utjecaj mliječno-kiselog vrenja na kakvoću praha rajčice, te utjecaj dodatka fermentiranog praha rajčice na poboljšanje kakvoće, hranjive vrijednosti i senzorskih svojstava mljevenog svinjskog mesa. U podlozi je s dodatkom praha rajčice tijekom 24 sata fermentacije zamijećen veći rast stanica bakterije Lactobacillus sakei (7,53 log CFU/g) od onog Pediococcus pentosaceus (6,35 log CFU/g). Međutim, u podlozi s dodatkom praha rajčice fermentiranoj s pomoću P. pentosaceus izmjerena je veća kiselost (pH=4.1). Spontanom je fermentacijom praha rajčice rast stanica smanjen za 38 %, a pH-vrijednost je bila neznatno veća (4,17) od one uzoraka fermentiranih s pomoću čiste kulture bakterija mliječno-kiselog vrenja. Osim toga, povećani su prosječni maseni udjeli β-karotena za 43,9 i likopena za 50,2 %. Udjel je β-karotena i likopena u mljevenom svinjskom mesu bio proporcionalan masenom udjelu dodanog praha (10 i 30 %), a nakon kuhanja se smanjio za 24,2 odnosno 41,2 %. Najveći je gubitak (do 49,2 %) karotenoida zabilježen u uzorcima s 30 % nefermentiranog praha rajčice. Zaključeno je da se prah rajčice fermentiran s pomoću 10 % Lactobacillus sakei KTU05-6 može upotrijebiti kao bojilo i izvor likopena u mljevenom svinjskom mesu

Utjecaj mliječno-kiselog vrenja rajčice na omjer cis/trans izomera likopena i udjele β-karotena te L(+)- i D(-)-mliječne kiseline

Fermentation of tomato pulp by the bacteriocin-producing lactic acid bacteria (Lactobacillus sakei KTU05-6, Pediococcus acidilactici KTU05-7 and Pediococcus pentosaceus KTU05-8) was applied as a preservation method for the production of tomato products. The changes in L- and D-lactic acid contents during fermentation of different tomato varieties (Ronaldo and Cunero) were analysed. Additionally, the effects of lacto-fermentation on the cis/trans lycopene ratio, β-carotene content, and their relation to colour characteristics of fermented tomato products were investigated. Mass fractions of L- and D-lactic acid in the fermented tomato products varied from (4.25±0.04) to (7.19±0.08) mg per 100 g, and from (4.05±0.05) to (6.34±0.04) mg per 100 g, respectively. Fermentation with P. acidilactici or L. sakei culture resulted in the the decrease of D-lactic acid content by 43.6 and 37.7 %, respectively, compared to spontaneous fermentation. The fermentation with P. pentosaceus or L. sakei increased the content of lycopene on average from 3.70 to 5.68 mg per 100 g, and β-carotene from 0.89 mg per 100 g (in Cunero var.) and from 0.28 mg per 100 g (in Ronaldo var.) to 1.14 mg per 100 g. Fermentation of tomato with selected lactic acid bacteria resulted in a greater lycopene bioavailability accompanied by an increase in cis-lycopene isomer content.Fermentacijom pulpe rajčice s pomoću bakterija mliječno-kiselog vrenja koje proizvode bakteriocin (Lactobaccilus sakei KTU05-6, Pediococcus acidilactici KTU05-7 i Pediococcus pentosaceus KTU05-8) produljen je rok valjanosti proizvoda od rajčica. Određeni su udjeli L- i D-mliječne kiseline tijekom fermentacije dvaju sorata rajčice (Ronaldo i Cunero). Osim toga, ispitan je i utjecaj mliječno-kiselog vrenja na omjer cis/trans likopena i udjel β-karotena, te boju fermentiranih proizvoda. Udjel L-mliječne kiseline u 100 g fermentiranih proizvoda rajčice bio je u rasponu od (4.25±0.04) do (7.19±0.08) mg, a D-mliječne kiseline u rasponu od (4.05±0.05) do (6.34±0.04) mg. U usporedbi sa spontanom fermentacijom, udjel se D-mliječne kiseline nakon fermentacije s pomoću bakterije P. acidilactici smanjio za 43,6 %, a nakon fermentacije s pomoću bakterije L. sakei za 37,7 %. Fermentacijom s pomoću bakterije P. pentosaceus ili L. sakei povećao se udjel likopena u 100 g proizvoda, prosječno u rasponu od 3,70 do 5,68 mg, te β-karotena od 0,89 mg u sorti Cunero i 0,28 mg u sorti Ronaldo na 1,14 mg u 100 g. Fermentacijom rajčice s odabranim bakterijama mliječno-kiselog vrenja povećan je udjel iskoristivog likopena te cis-izomera likopena

Predictors of post-operative mortality following treatment for non-ruptured abdominal aortic aneurysm

The aim of this prospective study of patients undergoing repair of non-ruptured abdominal aortic aneurysm between 1999 and 2003 was to evaluate and compare risk factors for mortality after surgery, to determine a complex of informative factors for lethal outcome, and to define patient risk groups. Logistic regression analysis revealed a complex of informative factors, including female gender, previous myocardial infarction, age greater than 75 years, and clinical course of abdominal aortic aneurysm as important indicators for lethal outcome. A risk score model identified low-, moderate- and high-risk groups with mortality rates of 2.9%, 8.0% and 44.4%, respectively

Danish study of Non-Invasive testing in Coronary Artery Disease (Dan-NICAD):study protocol for a randomised controlled trial

BACKGROUND: Coronary computed tomography angiography (CCTA) is an established method for ruling out coronary artery disease (CAD). Most patients referred for CCTA do not have CAD and only approximately 20–30 % of patients are subsequently referred to further testing by invasive coronary angiography (ICA) or non-invasive perfusion evaluation due to suspected obstructive CAD. In cases with severe calcifications, a discrepancy between CCTA and ICA often occurs, leading to the well-described, low-diagnostic specificity of CCTA. As ICA is cost consuming and involves a risk of complications, an optimized algorithm would be valuable and could decrease the number of ICAs that do not lead to revascularization. The primary objective of the Dan-NICAD study is to determine the diagnostic accuracy of cardiac magnetic resonance imaging (CMRI) and myocardial perfusion scintigraphy (MPS) as secondary tests after a primary CCTA where CAD could not be ruled out. The secondary objective includes an evaluation of the diagnostic precision of an acoustic technology that analyses the sound of coronary blood flow. It may potentially provide better stratification prior to CCTA than clinical risk stratification scores alone. METHODS/DESIGN: Dan-NICAD is a multi-centre, randomised, cross-sectional trial, which will include approximately 2,000 patients without known CAD, who were referred to CCTA due to a history of symptoms suggestive of CAD and a low-risk to intermediate-risk profile, as evaluated by a cardiologist. Patient interview, sound recordings, and blood samples are obtained in connection with the CCTA. All patients with suspected obstructive CAD by CCTA are randomised to either stress CMRI or stress MPS, followed by ICA with fractional flow reserve (FFR) measurements. Obstructive CAD is defined as an FFR below 0.80 or as high-grade stenosis (>90 % diameter stenosis) by visual assessment. Diagnostic performance is evaluated as sensitivity, specificity, predictive values, likelihood ratios, and C statistics. Enrolment commenced in September 2014 and is expected to be complete in May 2016. DISCUSSION: Dan-NICAD is designed to assess whether a secondary perfusion examination after CCTA could safely reduce the number of ICAs where revascularization is not required. The results are expected to add knowledge about the optimal algorithm for diagnosing CAD. TRIAL REGISTRATION: Clinicaltrials.gov identifier, NCT02264717. Registered on 26 September 2014. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (doi:10.1186/s13063-016-1388-z) contains supplementary material, which is available to authorized users

Prediction of Coronary Revascularization in Stable Angina: Comparison of FFRCT With CMR Stress Perfusion Imaging.

OBJECTIVES: This study was designed to compare head-to-head fractional flow reserve (FFR) derived from coronary computed tomography angiography (CTA) (FFRCT) and cardiac magnetic resonance (CMR) stress perfusion imaging for prediction of standard-of-care-guided coronary revascularization in patients with stable chest pain and obstructive coronary artery disease by coronary CTA. BACKGROUND: FFRCT is a novel modality for noninvasive functional testing. The clinical utility of FFRCT compared to CMR stress perfusion imaging in symptomatic patients with coronary artery disease is unknown. METHODS: Prospective study of patients (n=110) with stable angina pectoris and 1 or more coronary stenosis ≥50% by coronary CTA. All patients underwent invasive coronary angiography. Revascularization was FFR-guided in stenoses ranging from 30% to 90%. FFRCT ≤0.80 in 1 or more coronary artery or a reversible perfusion defect (≥2 segments) by CMR categorized patients with ischemia. FFRCT and CMR were analyzed by core laboratories blinded for patient management. RESULTS: A total of 38 patients (35%) underwent revascularization. Per-patient diagnostic performance for identifying standard-of-care-guided revascularization, (95% confidence interval) yielded a sensitivity of 97% (86 to 100) for FFRCT versus 47% (31 to 64) for CMR, p  0.05, respectively. CONCLUSIONS: In patients with stable chest pain referred to invasive coronary angiography based on coronary CTA, FFRCT and CMR yielded similar overall diagnostic accuracy. Sensitivity for prediction of revascularization was highest for FFRCT, whereas specificity was highest for CMR.Danish Heart Foundation (grant no. 15-R99-A5837-22920)Health Research Fund of Central Denmark Regio

The Use of Tomato Powder Fermented with Pediococcus pentosaceus and Lactobacillus sakei for the Ready-to-Cook Minced Meat Quality Improvement

In this study, the infl uence of lactic acid fermentation on the quality of tomato powder was evaluated. The eff ect of adding fermented tomato powder to ready-to-cook minced pork meat to improve its nutritional value and sensory characteristics was also analysed. The cell growth of Lactobacillus sakei (7.53 log CFU/g) was more intense in the medium containing tomato powder, compared to the growth of Pediococcus pentosaceus (6.35 log CFU/g) during 24 h of fermentation; however, higher acidity (pH=4.1) was observed in the tomato powder samples fermented with Pediococcus pentosaceus. The spontaneous fermentation of tomato powder reduced cell growth by 38 % and pH values slightly increased to 4.17, compared to the fermentation with pure LAB. The lactofermentation of tomato powder increased the average β-carotene and lycopene mass fractions by 43.9 and 50.2 %, respectively, compared with the nonfermented samples. Lycopene and β-carotene contents in the ready-to-cook minced pork meat were proportional to the added tomato powder (10 and 30 %). Aft er cooking, β-carotene and lycopene contents decreased, on average, by 24.2 and 41.2 %, respectively. The highest loss (up to 49.2 %) of carotenoids was found in samples with 30 % nonfermented tomato powder. Tomato powder fermented with 10 % Lactobacillus sakei KTU05-6 can be recommended as both a colouring agent and a source of lycopene in the preparation of ready-to-cook minced pork meat