Model studies on the pattern of volatiles generated in mixtures of amino acids, lipid oxidation-derived aldehydes, and glucose

The development of flavor and browning in thermally treated foods results mainly from the Maillard reaction and lipid degradation but also from the interactions between both reaction pathways. To study these interactions, we analyzed the volatile compounds resulting from model reactions of lysine or glycine with aldehydes originating from lipid oxidation [hexanal, (E)-2-hexenal, or (2E,4E)-decadienal] in the presence and absence of glucose. The main reaction products identified in these model mixtures were carbonyl compounds, resulting essentially from amino-acid-catalyzed aldol condensation reactions. Several 2-alkylfurans were detected as well. Only a few azaheterocyclic compounds were identified, in particular 5-butyl-2-propylpyridine from (E)-2-hexenal model systems and 2-pentylpyridine from (2E,4E)-decadienal model reactions. Although few reaction products were found resulting from the condensation of an amino acid With a lipid-derived aldehyde, the amino acid plays an important role in catalyzing the degradation and further reaction of these carbonyl compounds. These results suggest that amino-acid-induced degradations and further reactions of lipid oxidation products may be of considerable importance in thermally processed foods

Fakultetinės chirurgijos katedros įsteigimo Kauno Vytauto Didžiojo universitete 80-metį pasitinkant: istorinė Fakultetinės chirurgijos katedros ir klinikos Kaune apžvalga

Department of Faculty Surgery in Kaunas was established in 1940 in Vytautas Magnus University. At that time the Dean of Medical Faculty and temporary chief of Surgery Department professor Vladas Lašas reorganized it by splitting and establishing two surgical departments – so called Faculty and Hospital Surgery. The Department has been renamed several times in subsequent years: until 1982 it continued to be Department of Faculty Surgery, in 1982–1992 was renamed to 2nd Surgery Department, in 1992–1998 carried the name of 2nd Surgery Clinic. This article offers an overview about prominent surgeons, who educated further generation of surgeons and created academic surgery, such as prof. V. Kanauka, prof. V. Lašas, A. Stropus, assoc. prof. J. Jaržemskas, assoc. prof. J. Karaliūnas, assoc. prof. J. Platūkis, prof. V. Zykas, prof. D. Venskutonis, also their collaborators and successors. The overview of academic, scientific progress as well as major contribution in the development of proctology in Lithuania is presented and includes the period until 1998 when Department underwent further reorganization by establishing new Department of General Surgery.akultetinės chirurgijos katedra buvo įsteigta 1940 m. Vytauto Didžiojo universitete Kaune. Ši katedra įkurta Medicinos fakulteto dekanui ir laikinajam Chirurgijos katedros vedėjui prof. Vladui Lašui reorganizavus tuo metu buvusią Chirurgijos katedrą į dvi atskiras – Fakultetinės chirurgijos ir Hospitalinės chirurgijos – katedras. Ilgainiui katedra keitė savo pavadinimus: iki 1982 m. (su pertrūkiais karo metu) ji išliko Fakultetinės chirurgijos katedra, 1982–1992 m. vadinosi II chirurgijos katedra, 1992–1998 – II chirurgijos klinika. Straipsnyje apžvelgtos Fakultetinės chirurgijos katedros ištakos Nepriklausomoje Lietuvoje ir pirmieji akademinės chirurgijos kūrėjai, šiandienos chirurgų mokytojai ir asmenybės: prof. V. Kanauka, prof. V. Lašas, A. Stropus, taip pat katedros ir klinikos vadovai: doc. J.  Jaržemskas, doc. J. Karaliūnas, doc. J. Platūkis, prof. V. Zykas, prof. D. Venskutonis bei jų kolegos ir mokiniai. Apžvelgiama Fakultetinės chirurgijos kated­ros akademinė ir mokslinė raida bei indėlis Lietuvoje plėtojant proktologiją, nušviečiamas laikotarpis iki 1998 m., kai, vykdant chirurgijos katedrų ir klinikų reorganizaciją, tuometiniame Kauno medicinos universitete įkurta Bendrosios chirurgijos klinika

Tulžies latakų askaridozė: klinikinis atvejis

Biliary ascariasis is a pathology caused by roundworms when parasites migrate from the jejunum into the bile ducts manifes­ting in typical clinical symptoms. Ascaris’ eggs mature in the soil, because of that ascariasis is mostly prevalent in tropical and subtropical regions due to poor hygiene, lack of clean drinking water, the consumption of contaminated food. Diagnosis of biliary ascariasis consists of blood and faecal examination, imaging tests, such as ultrasound, magnetic resonance imaging and endoscopic retrograde cholangio­graphy. In this article, we present the case of a patient with biliary ascariasis, review of the epidemiology, life cycle, causes of the migration into the bile duct, clinical manifestations, diagnostic methods and treatment options.Tulžies latakų askaridozė – apvaliųjų kirmėlių sukelta patologija, kai įprastai tuščiąją žarną kolonizuojantis parazitas migruoja į tulžies latakus ir sukelia klinikinę simptomatiką. Askaridozė labiausiai paplitusi atogrąžų ir paatogrąžių regionuose, kuriuose šiuo parazitu užsikrečiama dėl prastų higienos sąlygų, švaraus geriamojo vandens trūkumo ir užterštų maisto produktų vartojimo. Tulžies latakų askaridozei diagnozuoti kartu su kraujo ir išmatų tyrimais įprastai naudojamas ultragarsinis tyrimas, magnetinio rezonanso cholangiografija ir endoskopinė retrogradinė cholangiografija. Straipsnyje pristatomas moters, sirgusios tulžies latakų askaridoze, klinikinis atvejis. Aptariama askaridozės epidemiologija, parazitų gyvavimo ciklas, migracijos į tulžies latakus priežastys, ligos klinikinė išraiška, diagnostikos ir gydymo metodai

Comprehensive evaluation of antioxidant and antimicrobial properties of different mushroom species

Antioxidant properties of mushroom extracts sequentially isolated by cyclohexane, dichloromethane, methanol, and water from Phaeolus schweinitzii, Inonotus hispidus, Tricholoma columbetta, Tricholoma caligatum, Xerocomus chrysenteron, Hydnellum ferrugineum, Agaricus bisporus and Pleurotus ostreatus were evaluated by DPPH, ABTS+ scavenging capacity, ferric reducing antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC), and Folin–Ciocalteu total phenolic content (TPC) methods. The integrated values (‘antioxidant scores’) for evaluating antioxidant potential of extracts and dry mushroom substances are proposed. Antimicrobial activity was screened against Gram-positive (Bacillus cereus), Gram-negative (Pseudomonas aeruginosa) bacteria and fungi (Candida albicans) by agar diffusion method. The highest antioxidant capacity values (in μM TE/g extract dw) were found for methanol fractions of P. schweinitzii (9.62 ± 0.03 in DPPH; 109 ± 3 in FRAP; 164 ± 1 in ABTS+; 340 ± 3 in ORAC assays) and I. hispidus (9.5 ± 0.04 in DPPH; 54.27 ± 0.46 in ABTS+; 88.31 ± 1.96 in FRAP; 290 ± 1 in ORAC assays). Extracts of other species possessed considerably lower antioxidant activities. The extracts of I. hispidus were more effective against tested microbial species than other mushrooms. In conclusion, our results show that some wild mushrooms might be promising dietary sources of natural antioxidants and antimicrobial agents

Application of Raw and Defatted by Supercritical CO₂ Hemp Seed Press-Cake and Sweet Grass Antioxidant Extract in Pork Burger Patties

Received: 29 May 2021; Accepted: 12 August 2021; Published: 16 August 2021.There is an increasing tendency toward the application of plant origin ingredients in meat products. This study evaluates the physicochemical properties and oxidative stability of pork burger patties produced with the addition of dried raw and defatted by supercritical CO2 extraction hemp seed press-cake as protein-rich ingredients (1.5–2.0%) and sweet grass ethanolic extract (0.5%) as a strong natural antioxidant. The main aim of using such a combination was to assess the possibility of mitigating the negative effects of hemp seed press-cake, containing approx. 10% of highly unsaturated oil, on the oxidation of meat products. The patties were compared with the control sample (without additives) during storage on days 0, 4, 8, 15, and 21 at 4 °C in modified atmosphere conditions. Plant ingredients reduced the lightness of pork patties, while their effects on other physicochemical characteristics were insignificant. The patties with fully defatted hemp seed flour showed the lowest grilling losses. Based on the measurement of thiobarbituric acid reactive substances, raw hemp seed press-cake increased the oxidative rate of pork patties; however, remarkably, the addition of sweet grass extract completely inhibited oxidation during the whole period of storage. The sensory characteristics of the products were acceptable; however, the patties with sweet grass extract received lower evaluation scores.Funding: This study was supported by the European Union’s Horizon 2020 research and innovation programme project ERA Chair for Food (By-) Products Valorisation Technologies of Estonian University of Life Sciences—VALORTECH (grant agreement No 810630); by the Estonian Ministry of Education and Research programme “Support for research and development on resource valorization”, ResTA focus theme “Food: Innovative valorisation of food and food ingredients“ research project, and RESTA28 “Valorization of cereal and oilseed crops”; and by the Estonian Agricultural Registers and Information Board, Innovation cluster MTÜ Liivimaa Lihaveis (project number 616116780016)

Relaparotomija po pilvo traumų

Jonas Dauderys, Donatas VenskutonisKauno medicinos universitetoBendrosios chirurgijos klinika,VšĮ II Kauno klinikinė ligoninėJosvainių g. 2, LT-47144 KaunasEl. paštas: [email protected] Tikslas Aptarti pilvo traumos diagnostikos ir gydymo problemas, išanalizuoti gydymo (relaparotomijų) rezultatus, palyginti juos su aprašytais literatūroje. Ligoniai ir metodai Išanalizuotos 1981–1999 m. nuo uždaros (792) ir atviros (414) pilvo traumos gydytų 1206 ligonių ligos istorijos. Įtarus vidaus organų sužalojimą atliktos 395 laparotomijos. Rezultatai 82 (96,4%) operuoti ligoniai pasveiko, 13 (3,4%) – mirė. Dėl pooperacinių komplikacijų 25 (6,5%) ligoniams atlikta relaparatomija. Penkiolikai ligonių relaparotomija atlikta dėl išplitusio ar riboto peritonito, aštuoniems – dėl ankstyvo žarnyno nepraeinamumo ir dviem – dėl vidinio kraujavimo. Iš jų 20 (80%) ligonių pasveiko, o 5 (20%) mirė. Dviem ligoniams atlikta po dvi pakartotines operacijas. Išvados Relaparotomija turi būti motyvuota, ankstyva, optimalios apimties, pašalinti komplikacijos priežastį. Maitinamoji mikrojejunostomija turi būti sudėtinė tokios operacijos dalis. Programuota relaparotomija šiuolaikinėmis diagnostikos ir gydymo sąlygomis atliekama labai retai. Reikšminiai žodžiai: pilvo trauma, diagnostinė echoskopija, laparocentezė, laparoskopija, relaparatomija Relaparotomy after abdominal trauma Jonas Dauderys, Donatas Venskutonis Objective To define abdominal trauma diagnostics and treatment problems, analyze treatment results (including relaparotomies), and compare them with literature data. Patients and methods From 1981 till 1999 we treated 1206 patients with blunt (792) and open (414) abdominal trauma. Laparotomy was performed in 395 patients. Results 389 patients (96.4%) were healed, and 13 died (3.4%). Relaparotomy was performed in 25 patients (6.5%) due to post–operative complications. 15 laparotomies were performed because of diffuse or local peritonitis, 8 – because of ileus, and 2 – because of intra abdominal hemorrhage. Twenty patients were healed (80%), and 5 died (20%). In 2 patients relaparotomies were performed twice. Conclusions Relaparotomy must be motivated, timely, and must certainly remove cause of the complication. Formalion of feeding microjejunostomy should be a component of the relaparotomy. In case of diffuse peritonitis a repeated programmed relaparotomies nowdays are not advisable. Keywords: abdominal trauma, diagnostic ultrasaund, laparocenthesis, laparoscopy, relaparotom

Phytochemical-rich antioxidant extracts of <i>Vaccinium vitis-idaea L</i>. leaves inhibit the formation of toxic Maillard reaction products in food models

Thermal treatment of proteinaceous foods generates heat-induced Maillard reaction substances including toxic advanced glycation end products (AGEs) and heterocyclic amines (HAs). It is known that plant phenolic compounds may influence Maillard reaction. This study investigated the impact of lingonberry leaf extracts on the formation of Nε-(carboxymethyl)lysine (CML) and Nε-(2-furoylmethyl)-L-lysine (furosine) in milk model system and HAs in meat-protein and meat model systems. In addition, lingonberry leaf extracts obtained by different solvents were characterized by radical scavenging, Folin-Ciocalteu assays and ultra-high pressure liquid chromatography quadruple-time-of flight mass spectrometry (UPLC-qTOF-MS). Water extract (WE) stronger suppressed CML than furosine formation in milk model system: CML levels were reduced by nearly 40%. Moreover, quinic acid and catechin which were abundant in WE, were effective in inhibiting CML and furosine formation. WE and acetone extract (AE) at 10 mg/mL significantly inhibited HAs formation in both model systems. However, higher suppressing effect on HAs formation showed AE which had lower antioxidant capacity and total phenolic content values than WE. WE contained higher amounts of hydroxycinnamic acids, proanthocyanidins and flavonols, while AE was richer in flavan-3-ols and arbutin derivatives. It indicates that the composition of phenolics might be a major factor for explaining different effect of extracts from the same plant on HAs formation. In general, the results suggest that lingonberry leaves is a promising source of phytochemicals for inhibiting toxic Maillard reaction products and enriching foods with plant bioactive compounds