All Roads Lead to the Gut: The Importance of the Microbiota and Diet in Migraine

Migraine, a prevalent neurological condition and the third most common disease globally, places a significant economic burden on society. Despite extensive research efforts, the precise underlying mechanism of the disease remains incompletely comprehended. Nevertheless, it is established that the activation and sensitization of the trigeminal system are crucial during migraine attacks, and specific substances have been recognized for their distinct involvement in the pathomechanism of migraine. Recently, an expanding body of data indicates that migraine attacks can be prevented and treated through dietary means. It is important to highlight that the various diets available pose risks for patients without professional guidance. This comprehensive overview explores the connection between migraine, the gut microbiome, and gastrointestinal disorders. It provides insight into migraine-triggering foods, and discusses potential diets to help reduce the frequency and severity of migraine attacks. Additionally, it delves into the benefits of using pre- and probiotics as adjunctive therapy in migraine treatment

Examination of DON-toxin content of milling by product generated after color sorting

Thanks to the favorable impact of vintage effect occurring in recent years the Fusarium contamination of wheat and consequently a high DON-toxin concentration is often caused problem. The DON-toxin in terms of human and animal health is a serious food safety risk factor. Therefore, it is important that there are methods during the wheat milling process which reduces the level of toxin. We confirmed in our earlier examinations, that with the help of modern color sorting machine the DON-toxin content of wheat items is effectively can be reduced. The question is, during the process how parallel changes the mycotoxin content of by-products, which are used primarily as animal forage. The authors are presented an analysis of these relevant experimental data. The results show, that the toxin content of the byproduct is exceeds the starting wheat item's toxin content. However, the result of the regression analysis shows that no correlation in the toxin contents between the starting raw material, purified wheat and by-product. This should be considered to the users when they would like to utilize the by-product as ingredient of forage or feedstuff

Examination of DON-toxin content of milling byproduct generated after color sorting

Thanks to the favorable impact of vintage effect occurring in recent years the Fusarium contamination of wheat and consequently a high DON-toxin concentration is often caused problem. The DON-toxin in terms of human and animal health is a serious food safety risk factor. Therefore, it is important that there are methods during the wheat milling process which reduces the level of toxin. We confirmed in our earlier examinations, that with the help of modern color sorting machine the DON-toxin content of wheat items is effectively can be reduced. The question is, during the process how parallel changes the mycotoxin content of by-products, which are used primarily as animal forage. The authors are presented an analysis of these relevant experimental data. The results show, that the toxin content of the by-product is exceeds the starting wheat item's toxin content. However, the result of the regression analysis shows that no correlation in the toxin contents between the starting raw material, purified wheat and by-product. This should be considered to the users when they would like to utilize the by-product as ingredient of forage or feedstuff

Ion Channel Disturbances in Migraine Headache: Exploring the Potential Role of the Kynurenine System in the Context of the Trigeminovascular System

Migraine is a primary headache disorder, which is an enormous burden to the healthcare system. While some aspects of the pathomechanism of migraines remain unknown, the most accepted theory is that activation and sensitization of the trigeminovascular system are essential during migraine attacks. In recent decades, it has been suggested that ion channels may be important participants in the pathogenesis of migraine. Numerous ion channels are expressed in the peripheral and central nervous systems, including the trigeminovascular system, affecting neuron excitability, synaptic energy homeostasis, inflammatory signaling, and pain sensation. Dysfunction of ion channels could result in neuronal excitability and peripheral or central sensitization. This narrative review covers the current understanding of the biological mechanisms leading to activation and sensitization of the trigeminovascular pain pathway, with a focus on recent findings on ion channel activation and modulation. Furthermore, we focus on the kynurenine pathway since this system contains kynurenic acid, which is an endogenous glutamate receptor antagonist substance, and it has a role in migraine pathophysiology

Reduction of toxin content of Triticum durum in the milling process

The DON toxin in terms of human and animal health is a serious food safety risk factor. Thanks to the favorable impact of vintage effect occurring in recent years the Fusarium contamination of wheat and consequently a high DON toxin concentration often cause problem. Therefore, it is important that there be methods during of wheat milling process, which reduces the level of toxin. Experience has shown that Triticum durum wheat species is more sensitive to Fusarium infection than Triticum aestivum species. According to professional literature, almost the prevention is considered to be the exclusive method to keep the content of DON-toxin below safe level. It is very difficult, sometimes impossible to correct those food safety risks, which polluted the products in the process of cropping. My objective was to investigate, if it possible to decrease DON-toxin content of durum wheat and to minimize the food safety risk by application of milling technology with good production practice and technological conditions. According to results of measurements, Sortex Z color sorting decreased DON-toxin content of wheat

Effect of working parameters and nozzle wear rate onto the spray quality in use of different fan flat nozzle

The subject of the analysis was the influence of working parameters (working pressure and working speed) on +drop tracks size and changes in flow rate level from flat fan nozzle. New nozzles and nozzles after laboratory wear were tested. The influence of nozzles wear on +drop tracks size was examined. It was found that increase in liquid flow rate results in higher values of mean diameter of +drop track. Increase in working pressure or working speed cause decrease in +drop tracks size and reduce merging of drops on spray surface. Increase in wear degree was followed by increased coverage rate. This phenomenon is especially dangerous when using nozzles with considerable wear degree for agricultural spray since this poses ecological threat to environment

A Triticum durum toxintartalmának csökkentése a malomipari folyamatban

A termesztési tapasztalatok szerint a Triticum durum búzafajták a fuzárium fertőzésre érzékenyebbek, mint a Triticum aestivum fajtái. A szakirodalom a DON-toxin tartalom biztonságos szint alatt tartására szinte kizárólag a megelőzést tekinti megoldásnak. A feldolgozás folyamatában már nagyon nehéz, sok esetben lehetetlen korrigálni azokat az élelmiszerbiztonsági kockázati tényezőket, amelyek a termesztés során kerültek a termékbe. A kísérletem célja annak a vizsgálata, hogy a megfelelő gyártási gyakorlattal és műszaki feltételekkel rendelkező malmi technológia alkalmazásával, igazolhatóan csökkenthető-e a durum búza DON-toxin tartalma, minimalizálva annak élelmiszerbiztonsági kockázatát. A mérési eredmények szerint a Sortex Z színválogató hatására a búza toxintartalma csökkenthető

Hogyan lehet csökkenteni a kenyérgabona DON-toxin tartalmát a feldolgozási folyamatban? = How the level of DON-toxin can be reduced during the manufacturing process?

Az élelmiszerlánc egészében, az alapanyag előállítást és a feldolgozási folyamatokat is beleértve, a megfelelő technikai háttér meghatározó jelentőséggel bír az élelmiszerbiztonsági kritériumok, valamint a jogszabályi és piaci követelmények teljesítésében. Ebből következően alapvető, hogy a műszaki feltételeket biztosító beszállítók olyan eszközökkel és berendezésekkel lássák el az élelmiszer-előállítókat, amelyek megfelelnek az élelmiszerbiztonsági követelményeknek, és azt hosszú távon fenntarthatóvá teszik. A megfelelő technikai eszközök alkalmazásával növelhető az élelmiszerek biztonsága. Ezek a feltételek segítik az élelmiszer-előállítókat abban, hogy a termék-előállítás minden fázisában megfeleljenek a vonatkozó higiéniai, kémiai és biológiai előírásoknak, amelyeket a jogszabályok tartalmaznak. Kutató munkám célja annak igazolása, hogy megfelelő műszaki feltételekkel a feldolgozási folyamatban is hatékonyan csökkenthető a mikotoxin tartalom, ezen belül a DON-toxin tartalom

A búza DON-toxin tartalom változásának elemzése intervallumbecsléssel = Analysis of the DON-toxin data in wheat with intervals estimate

Az élelmiszerlánc biztonságának az alapfeltétele az, hogy az elsődleges termékek megfeleljenek az élelmiszerbiztonsági követelményeknek. A feldolgozás folyamatában már nagyon nehéz, sok esetben lehetetlen korrigálni azokat az élelmiszerbiztonsági kockázati tényezőket, amelyek a termesztés során kerültek a termékbe. Az étkezési- és a takarmánybúza esetén ilyen kockázatot jelent a Fusariotoxinok jelenléte. A szakirodalom a DON-toxintartalom biztonságos szint alatt tartására szinte kizárólag a megelőzést tekinti megoldásnak. A kísérletem célja annak a vizsgálata, hogy a megfelelő gyártási gyakorlattal és műszaki feltételekkel rendelkező malmi technológia alkalmazásával, igazolhatóan csökkenthető-e az étkezési búza DON-toxin tartalma, minimalizálva annak élelmiszerbiztonsági kockázatát. A mérési eredmények szerint a Sortex Z színválogató hatására a búza toxintartalma csökkenthető