Administration of Inulin-Supplemented Gluten-Free Diet Modified Calcium Absorption and Caecal Microbiota in Rats in a Calcium-Dependent Manner

In coeliac disease (CD), the risk of adverse calcium balance and reduced bone density is induced mainly by the disease, but also by a gluten-free diet (GFD), the only accepted CD therapy. Prebiotics through the beneficial impact on intestinal microbiota may stimulate calcium (Ca) absorption. In the present study, we hypothesised that the dietary inulin in GFD would influence positively the intestinal microbiota, and by that will stimulate the absorption of calcium (Ca), especially in the conditions of Ca malnutrition. In a six-weeks nutritional experiment on growing a significant (p < 0.05) luminal acidification, decrease in ammonia concentration and stimulation of short chain fatty acids formation indicated inulin-mediated beneficial effects on the caecal microbiota. However, the effect of inulin on characteristics of intestinal microbiota and mineral utilization depended on the dietary Ca intake from GFDs. Inulin stimulated bifidobacteria, in particular B. animalis species, only if a recommended amount of Ca was provided. Most benefits to mineral utilization from inulin consumption were seen in rats fed Ca-restricted GFD where it increased the relative Ca absorption. Administration of inulin to a GFDs could be a promising dietary strategy for beneficial modulation of intestinal ecosystem and by that for the improvement the Ca absorption

Study on Sensory Quality, Antioxidant Properties, and Maillard Reaction Products Formation in Rye-Buckwheat Cakes Enhanced with Selected Spices

The effect of selected spices included in the recipe of rye-buckwheat cakes on sensory quality, nutritional value, and Maillard reaction (MR) products formation was addressed in this study. The cakes with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mix addition revealed the highest overall quality values. Cakes enriched with cloves, allspice, and spice mix showed the highest rutin content and almost threefold higher available lysine contents whereas cakes enhanced with mix, cloves, and cinnamon were the richest source of phenolic compounds. The highest antioxidant capacity showed cakes with cloves and spice mix. The furosine, a marker of early stage of MR, was decreased in cakes with cloves, allspice, spice mix, and vanilla whereas fluorescent intermediatory compounds were reduced in cakes enhanced with cloves, allspice, and cinnamon. In contrast, browning index was increased as compared to cakes without spices. The FAST index was significantly lowered in all cakes enriched with spices, especially with cloves, allspice, and mix addition. The presence of cloves, allspice, and vanilla in cake formula was the most efficient in acrylamide strategy. It can be suggested that cloves, allspice, and vanilla might be used for production of safety and good quality cakes

Effects of Eco-Friendly Product Application and Sustainable Agricultural Management Practices on Soil Properties and Phytosanitary Condition of Winter Wheat Crops

Despite the eco-political difficulties that accompany the application of principles of the European Green Deal policy on agriculture in the current world crisis, the need of their implementation seems to be absolutely necessary. The practices recommended within the sustainable agriculture strategy include replacing traditional fertilizers and pesticides with eco-friendly preparations and optimizing the management of biomass produced on farms. The aim of the research was to determine the effect of eco-friendly preparations application combined with straw incorporation on the chemical and microbiological soil parameters and plant sanitary status of winter wheat. The soil analyses included the determination of total organic carbon (TOC) and total nitrogen (TN) content; mineral nitrogen (MN), phosphorus (P), potassium (K), and magnesium (Mg) content, and the pH value. The number of soil bacteria (B), actinobacteria (A), fungi (F), and the total number of microorganisms (TNM) were also analyzed. The application of Effective Microorganisms resulted in an increase in TOC and TN concentration. The influence of biostimulator Asahi was diversified. The beneficial effect of straw on TOC, TN, and K content and microbial growth was also observed. Despite a number of limitations, the potential benefits of application of eco-friendly preparations provide ample reasons to continue experiments with their use

Effects of Eco-Friendly Product Application and Sustainable Agricultural Management Practices on Soil Properties and Phytosanitary Condition of Winter Wheat Crops

Despite the eco-political difficulties that accompany the application of principles of the European Green Deal policy on agriculture in the current world crisis, the need of their implementation seems to be absolutely necessary. The practices recommended within the sustainable agriculture strategy include replacing traditional fertilizers and pesticides with eco-friendly preparations and optimizing the management of biomass produced on farms. The aim of the research was to determine the effect of eco-friendly preparations application combined with straw incorporation on the chemical and microbiological soil parameters and plant sanitary status of winter wheat. The soil analyses included the determination of total organic carbon (TOC) and total nitrogen (TN) content; mineral nitrogen (MN), phosphorus (P), potassium (K), and magnesium (Mg) content, and the pH value. The number of soil bacteria (B), actinobacteria (A), fungi (F), and the total number of microorganisms (TNM) were also analyzed. The application of Effective Microorganisms resulted in an increase in TOC and TN concentration. The influence of biostimulator Asahi was diversified. The beneficial effect of straw on TOC, TN, and K content and microbial growth was also observed. Despite a number of limitations, the potential benefits of application of eco-friendly preparations provide ample reasons to continue experiments with their use

Study on Sensory Quality, Antioxidant Properties, and Maillard Reaction Products Formation in Rye-Buckwheat Cakes Enhanced with Selected Spices

The effect of selected spices included in the recipe of rye-buckwheat cakes on sensory quality, nutritional value, and Maillard reaction (MR) products formation was addressed in this study. The cakes with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mix addition revealed the highest overall quality values. Cakes enriched with cloves, allspice, and spice mix showed the highest rutin content and almost threefold higher available lysine contents whereas cakes enhanced with mix, cloves, and cinnamon were the richest source of phenolic compounds. The highest antioxidant capacity showed cakes with cloves and spice mix. The furosine, a marker of early stage of MR, was decreased in cakes with cloves, allspice, spice mix, and vanilla whereas fluorescent intermediatory compounds were reduced in cakes enhanced with cloves, allspice, and cinnamon. In contrast, browning index was increased as compared to cakes without spices. The FAST index was significantly lowered in all cakes enriched with spices, especially with cloves, allspice, and mix addition. The presence of cloves, allspice, and vanilla in cake formula was the most efficient in acrylamide strategy. It can be suggested that cloves, allspice, and vanilla might be used for production of safety and good quality cakes

Effect of Reduced Tillage on Soil Enzyme Activity, Pests Pressure and Productivity of Organically Grown Spring Wheat Species

The possibility of using reduced tillage in organic farming is poorly recognized. The study aimed to assess the impact of the tillage method (shallow tillage and plowing) on soil biochemical activity, pest pressure, and grain yield of Triticum sphaerococcum, T. persicum, and T. aestivum ssp. vulgare, grown in organic farming systems. For this purpose, field experiments were conducted at three certified organic farms located in different regions of Poland. Enzyme activity was influenced to a greater extent by local soil and weather conditions compared to wheat species and the tillage method. Insect pests (Oulema spp.) slightly damaged the leaves of wheat, and the reduced tillage did not increase the damage. Under site conditions favorable for the development of diseases significantly fewer disease symptoms were observed in shallow tillage compared to plowing (powdery mildew by 9.6–46.1%; stripe rust by 15.5–89%; Septoria head blotch by 0–84.4%; Fusarium head blotch by 0–47.4%, Fusarium foot rot by 0–100%). T. aestivum was characterized by the highest yield and the yield stability in various locations and tillage methods. Ancient wheat species (T. sphaerococcum and T. persicum) had a higher yield in shallow tillage compared to plowing tillage (by 64% and 30%, respectively) only under effective weed control

The Application of Lamiaceae Lindl. Promotes Aroma Compounds Formation, Sensory Properties, and Antioxidant Activity of Oat and Buckwheat-Based Cookies

Aroma plays an important role in designing innovative functional foods. This study aimed to study the influence of incorporating herbs from the Lamiaceae family (sage, mint, rosemary, oregano, thyme) on aroma compound formation and sensory properties in oat-buckwheat products. DPPH, FRAP and PCL have been used to describe possible antioxidant activity changes and reduce power of cookies after Lamiaceae Lindl. addition. The volatiles analysis by HS-SPME-GC/MS, has shown that Lamiaceae addition significantly influences the volatiles composition (29 molecules) with a predominance of molecules with a positive sensorial impression. Cookies elaborated with herbs were characterized by a greater share of monoterpenes (e.g., limonene, eucalyptol), in the volatile profile than in control cookies. These compounds’ occurrence was closely correlated with the appearance of herbal odor and taste among sensory attributes in cookies with herbs addition. In contrast, a decrease of negative oil aroma and the bitter aftertaste was noted by a sensory panel. Moreover, in cookies of mint and rosemary, hexanal share decreased about 13 and 9.7-times, respectively. Considering all presented experiments, rosemary addition was the most effective in forming a positive aroma profile with high sensory acceptance and increased functional properties

Can Color Doppler Ultrasound Be Effectively Used as the Follow-Up Modality in Patients Undergoing Splenic Artery Aneurysm Embolization? A Correlational Study between Doppler Ultrasound, Magnetic Resonance Angiography and Digital Subtraction Angiography

Splenic artery aneurysm (SAAs) rupture is associated with a high mortality rate. Regular surveillance with imaging before and after intervention is crucial to guide best evidence treatment. The following study aimed to determine the efficacy of color Doppler ultrasound imaging (DUS) compared to digital subtraction angiography (DSA) and magnetic resonance angiography (MRA) as a follow-up modality after selective coil embolization of true SAAs. We analyzed data from 20 patients, 15 females (48.1 ± 16.1 years) undergoing selective SAA coil embolization using detachable fibered embolization coils. Imaging using DUS, MRA, and DSA was performed 3 months after the initial embolization or the consequent re-embolization procedure. Primary clinical success, defined as Class I aneurysm occlusion, on 3-month follow-up was seen in 16 (80.0%) patients. DUS had a sensitivity of 94.4% and a specificity of 42.9% when compared to DSA and 92.3% and 30%, respectively, when compared to MRA in identifying Class I aneurysm occlusion. The positive predictive value (PPV) of DUS in identifying the need for re-embolization was 75.0%, while the NPV of DUS in these terms was 90.5%. DUS showed a high sensitivity in detecting aneurysm occlusion and clinical success, simultaneously exhibiting poor specificity. Still, with caution, this follow-up modality could be used for monitoring select low-risk patients after selective embolization of SAAs. DUS could provide a higher cost-to-benefit ratio, enabling more systematic post-procedural follow-up, as it is far more commonly used compared to MRA and non-invasive compared to DSA