Pig diet with bioactive compounds influences quality of meat and smoked ham

The application of novel meat sources to the production of traditional  smoked premium ham was evaluated. Various feeding strategies were designed for 90 Duroc x (Duroc x Landrace) pigs. The experiment was  conducted to investigate the effects on the quality of meat and smoked ham when supplementing the diet of slaughter pigs with linseed oil and  rapeseed oil and with the addition of vitamin E. Proximate composition, pH, texture and colour parameters of the quadriceps femoris muscles (raw pork and pork ham) were determined. The multivariate analysis of these traits demonstrated that the 3% addition of linseed oil to pigs’ diet caused a decrease in the fat content in meat, and in higher meat tenderness and protein content. Diet supplementation with 3% linseed oil caused a significant increase in the technological yield of ham production (20.3%), but only in products with high fat content (8.30%). Data allowed the authors to conclude that diet supplementation with 3% linseed oil, coupled with 100 mg vitamin E, is the best form of supplementing a diet for fatteners that are reared in compliance with the rigorous principles of the pork quality system.Keywords: Lineseed oil, rapeseed oil, pork, textur

EFFECTS OF LOW-DOSE-GAMMA RAYS ON THE IMMUNE SYSTEM OF DIFFERENT ANIMAL MODELS OF DISEASE

We reviewed the beneficial or harmful effects of low-dose ionizing radiation on several diseases based on a search of the literature. The attenuation of autoimmune manifestations in animal disease models irradiated with low-dose γ-rays was previously reported by several research groups, whereas the exacerbation of allergic manifestations was described by others. Based on a detailed examination of the literature, we divided animal disease models into two groups: one group consisting of collagen-induced arthritis (CIA), experimental encephalomyelitis (EAE), and systemic lupus erythematosus, the pathologies of which were attenuated by low-dose irradiation, and another group consisting of atopic dermatitis, asthma, and Hashimoto’s thyroiditis, the pathologies of which were exacerbated by low-dose irradiation. The same biological indicators, such as cytokine levels and Tcell subpopulations, were examined in these studies. Low-dose irradiation reduced interferon (IFN)-gamma (γ) and interleukin (IL)-6 levels and increased IL-5 levels and the percentage of CD4+CD25+Foxp3+Treg cells in almost all immunological disease cases examined. Variations in these biological indicators were attributed to the attenuation or exacerbation of the disease’s manifestation. We concluded that autoimmune diseases caused by autoantibodies were attenuated by low-dose irradiation, whereas diseases caused by antibodies against external antigens, such as atopic dermatitis, were exacerbated

Efficacy and safety of IVIG in CIDP : combined data of the PRIMA and PATH studies

Intravenous immunoglobulin (IVIG) is a potential therapy for chronic inflammatory demyelinating polyneuropathy (CIDP). To investigate the efficacy and safety of the IVIG IgPro10 (Privigen) for treatment of CIDP, results from Privigen Impact on Mobility and Autonomy (PRIMA), a prospective, open-label, single-arm study of IVIG in immunoglobulin (Ig)-naive or IVIG pre-treated subjects (NCT01184846, n = 28) and Polyneuropathy And Treatment with Hizentra (PATH), a double-blind, randomized study including an open-label, single-arm IVIG phase in IVIG pre-treated subjects (NCT01545076, IVIG restabilization phase n = 207) were analyzed separately and together (n = 235). Efficacy assessments included change in adjusted inflammatory neuropathy cause and treatment (INCAT) score, grip strength and Medical Research Council (MRC) sum score. Adverse drug reactions (ADRs) and ADRs/infusion were recorded. Adjusted INCAT response rate was 60.7% in all PRIMA subjects at Week 25 (76.9% in IVIG pre-treated subjects) and 72.9% in PATH. In the pooled cohort (n = 235), INCAT response rate was 71.5%; median time to INCAT improvement was 4.3 weeks. No clear demographic differences were noticed between early (responding before Week 7, n = 148) and late responders (n = 21). In the pooled cohort, median change from baseline to last observation was -1.0 (interquartile range -2.0; 0.0) point for INCAT score; +8.0 (0.0; 20.0) kPa for maximum grip strength; +3.0 (1.0; 7.0) points for MRC sum score. In the pooled cohort, 271 ADRs were reported in 105 subjects (44.7%), a rate of 0.144 ADRs per infusion. This analysis confirms the efficacy and safety of IgPro10, a recently FDA-approved IVIG for CIDP, in a population of mainly pre-treated subjects with CIDP [Correction added on 14 March 2019 after first online publication: the INCAT response rate has been corrected.]

Ocrelizumab versus Interferon Beta-1a in Relapsing Multiple Sclerosis

Supported by F. Hoffmann–La Roche

The influence of packaging material on pH and colour stability during cold storage of different types of functional smoked pork loin, packaged in modified atmosphere

Celem pracy było określenie wpływu rodzaju opakowania i czasu przechowywania 3 grup wędzonej polędwicy wieprzowej wyprodukowanej ze schabu wieprzowego pozyskanego ze zwierząt skarmianych różnymi sposobami (K, S, O) na zmiany jej pH oraz barwy. Materiał badawczy umieszczono w opakowaniach z modyfikowaną atmosferą o składzie gazów: 30% C02: 70% N2. Zastosowano 2 rodzaje opakowań różniących się przepuszczalnością względem gazów: PP oraz PP/EVOH/PP. Dokonano pomiaru pH oraz składowych barwy w systemie CIE L*a*b* w dniu pakowania wyrobów oraz w 8 i 16 dniu ich przechowywania. Stwierdzono, że przechowywanie wędzonej polędwicy wieprzowej przez okres 16 dni w opakowaniach o dużej barierowości względem gazów (E) powoduje istotnie mniejsze zmiany ich barwy (AEab) w stosunku do opakowań bezbarierowych (B), niezależnie od grupy produktów.The effect of the packaging on pH and colour components of three variants of smoked pork loin produced from the experimental groups which differ depending on the type of fodder was determined. Samples were stored on two types of trays with different gas permeability: PP and PP/EVOH/PP in modified atmosphere (30% C02:70% N2). In order to study the modifications on pH and colour stability pork products were examined before packaging and in 8 and 16 day of storage. The study has shown that packaging material and the type of feeding both had a greater effect on pH and colour stability of smoked pork loins

The effect of enzyme supplementation on symptoms and duodenal histology in celiac patients

Background: The etiology of celiac disease (CD) is related to undigested fragments of gluten and gliadin which damage the small bowel. Mucosal enzyme deficiency is an important factor in CD pathology. A clinical trial has shown that the effects of a gluten challenge to patients with CD could be ameliorated by the use of an enzyme supplement. Objective: Enzyme therapy using enterically coated tablets containing caricain (Gluteguard) was investigated as a means of protecting patients with CD against wheat gluten. Methods: A randomized placebo-controlled trial was carried out on 20 CD patients in clinical remission. The patients were divided into a group of 14 given Gluteguard and a group of 6 given a placebo daily. Both groups were given a challenge of 1g of gluten daily. Symptoms were graded and recorded over a period of 42 days. Duodenal tissue was taken at the beginning and end of this period, together with blood for assay of tissue transglutaminase (tTG-IgA) antibodies. Results: The results showed that oral enzyme therapy based on caricain, was effective in ameliorating the symptoms of CD giving a statistically significant difference between treatment and placebo (P<0.01) after 14 days challenge. General well-being was also improved from 6.1 to 8.4 (P< 0.01) by the enzyme therapy. Four of the six placebo group patients (67%) and one of the 14 treatment patients (7%) to withdraw from gluten challenge after 14 days due to development of serious symptoms. The difference between the groups was significant (p < 0.001). For the per protocol patients on Gluteguard therapy, there were no significant changes in markers of histological damage or biopsy results after 42 days of gluten challenge. Conclusions: This study demonstrated that oral anti-gluten enzyme therapy using Gluteguard was able to significantly protect celiac patients from adverse symptoms being induced by gluten challenge. Furthermore, mucosal damage was not exacerbated in patients taking Gluteguard along with their daily gluten challenge, suggesting that the enzyme tablets may also help with the recovery of epithelium in the longer term. Availability of a preventative enzyme treatment like Gluteguard will likely add to the quality of life and well-being of coeliac patients, especially those who have difficulty in strictly adhering to a gluten-free diet

Impact of the fineness degree of high-fibre preparation on rheological properties of wheat dough

Celem pracy była analiza wpływu stopnia rozdrobnienia preparatu błonnikowego owsianego i jabłkowego na właściwości reologiczne płynu lepkosprężystego reprezentowanego przez ciasto pszenne drożdżowe z dodatkiem preparatów błonnikowych o różnym stopniu rozdrobnienia (R1: 10-13μm oraz R2: 20-25μm) i różnym pochodzeniu (błonnik owsiany - OW i jabłkowy - JB). W pracy określono zmiany wartości modułu zespolonego |G*| (Pa), odkształcenia γ (-) i kąta przesunięcia fazowego δ (º) w zależności od dodatku preparatu błonnikowego o różnym stopniu rozdrobnienia i pochodzeniu. Ocenę właściwości reologicznych dokonano przy wykorzystaniu reometru firmy HAAKE RT20 w teście dynamicznym, przy wykorzystaniu oscylacji wymuszonych. Dodatek preparatów błonnikowych ma istotny wpływ na właściwości reologiczne układów lepkosprężystych na przykładzie ciasta drożdżowego. Dodatek zarówno jabłkowego, jak i owsianego preparatu błonnikowego ultradrobno rozdrobnionego istotnie wpływa na wzrost wartości modułu zespolonego ciasta, zmniejszenie wartości odkształcenia i kąta przesunięcia fazowego. Ponadto im większy stopień rozdrobnienia preparatu (R1), tym zmiany wielkości badanych parametrów reologicznych są większe.The objective of the paper was to analyse the impact of the fineness degree of oat and apple fibre preparation on rheological properties of viscoelastic liquid represented by wheat yeast dough with addition of fibre preparations of different degree of fineness (R1: 10-13μm and R2: 20-25μm) and various origin (oat fibre - OW and apple fibre - JB). The paper determined changes of the value of the complex module |G*| (Pa), deformation γ (-) and the angle of phase displacement δ (º) depending on the addition of the fibre preparation of a different degree of fineness and origin. Assessment of the rheological properties was carried out at the use of rheometer of HAAKE RT20 in a dynamic test at the use of forced oscillations. Addition of fibre preparations significantly influences rheological properties of viscoelastic systems on the example of yeast dough. Addition of both apple as well as ultra fine oat fibre preparation significantly influences the growth of the complex module of dough, the decrease of the deformation value and angle of phase displacement. Moreover, the higher is the degree of fineness of the preparation (R1) the bigger are the changes of the researched rheological parameters