Functional Fermented Beverage Prepared from Germinated White Kidney Beans (<em>Phaseolus vulgaris</em> L.)

The current demand for plant-based food indicates that the food market is providing alternatives for products that are currently commercially available. This chapter discusses the possible use of germinated bean seeds as a raw material in the production of substitutes for dairy products, including fermented ones. Beans are a valuable source of easily digestible protein, carbohydrates, minerals, and various vitamins (e.g., B vitamin group). They also contain significant amounts of fiber which affects the proper functioning of the digestive system and antioxidant compounds. The fat content is low and is estimated to be around only 1–2%. However, it is mainly (about 70%) constituted by unsaturated fatty acids, including the polyunsaturated ones such as linoleic acid or linolenic acid, which are desirable in the human diet for the prevention of cardiovascular diseases or cancer. Biological processes such as germination or fermentation may improve the nutritional value of bean seeds (by increasing the content, digestibility, and bioavailability of some nutrients and by eliminating undesirable components) and deliver live cells of prohealth bacteria (lactic acid bacteria, propionic acid bacteria, or bifidobacteria)

Texture and water holding capacity of oat drinks fermented with lactic acid bacteria, bifidobacteria and Propionibacterium

ABSTRACTOats are among the most valued cereal commodities in the food market and are considered an exceptional grain. This study aimed focuses on assessing the impact of starter cultures, including lactic acid bacteria (i.e. Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus), Bifidobacterium animalis subsp. lactis Bb-12, and Propionibacterium freudenreichii subsp. shermanii PS-4, on selected quality parameters of yogurt-type fermented oat drinks. These drinks were produced by aqueous extraction of commercial oat flakes in drinking water. Acidification curves were determined during fermentation, and the oat drinks were subsequently stored at 6°C for 35 days. Throughout the study, acidity (measured by pH values), populations of lactic acid bacteria, bifidobacteria, and propionibacteria, as well as texture attributes (hardness and adhesiveness), water-holding capacity, and selected carbohydrate content were examined at the end of fermentation and every 7 days during storage. Results indicated that the addition of bifidobacteria and/or propionic acid bacteria in oat drink cultures expedited and improved the acidification process, resulting in a drink with a lower pH. Furthermore, the incorporation of propionic acid bacteria enhanced the water-holding capacity of the drink. Although the fermentation process had no significant impact on the texture of the oat drinks, the introduction of bifidobacteria reduced the adhesiveness of the final product. Carbohydrate content in the oat drinks diminished during fermentation, with sucrose experiencing the most substantial reduction. In conclusion, the study suggests that supplementing oat drink cultures with bifidobacteria and/or propionic acid bacteria proves to be an effective strategy for enhancing both the quality and shelf life of the final product

Tokophobia and anxiety in pregnant women during the SARS-CoV-2 pandemic in Poland - a prospective cross-sectional study

SARS-CoV-2 coronavirus emerged in the world at the end of 2019. The introduction of a number of restrictions had a significant effect on numerous aspects of human life with particular influence being exerted on pregnant women and their sense of security. The study aimed to assess the level of anxiety and its main determinants in women in the third trimester of pregnancy during the coronavirus pandemic. The study technique included the present purposely designed questionnaire, Labor Anxiety Questionnaire (KLPII), and the State-Trait Anxiety Inventory (STAI). The study was conducted in a group of 315 women in the third trimester of pregnancy. A total of 258 women (81.9%) completed the questionnaire in May 2020, and 57 of them (18.1%) completed it in October 2020. The overall analysis of the Labor Anxiety Questionnaire and the STAI inventory revealed a high level of anxiety, particularly situational anxiety, in pregnant women during the SARS-CoV-2 pandemic. The age and financial status of the women were the factors which contributed to the intensification of tokophobia. Women interviewed in October 2020 were characterized by higher tokophobia levels compared to the respondents included in May 2020. It seems justified to in-crease the vigilance in the diagnostics of possible mental disorders in the perinatal period during pandemic

Effect of the Addition of Soy Beverage and Propionic Bacteria on Selected Quality Characteristics of Cow&rsquo;s Milk Yoghurt Products

Many diet trends have emerged over the last few years, including plant-based diets with soya as an important component, while fermented milk beverages have been an integral part of the human diet for thousands of years. However, there is little research on the potential of using propionic bacteria for dairy or plant-based food fermentation. The aim of this study was to evaluate the effects of soy beverage addition and propionic bacterium application on the quality of dairy yoghurt products. Three variants of the products&mdash;based on cow&rsquo;s milk, soya beverages, and mixtures of both&mdash;were prepared and then fermented with yoghurt bacteria, propionic bacteria or a mixture thereof. It was found that it is possible to obtain functional yoghurt products based on cow&rsquo;s milk, as well as milk&ndash;soya blends, using a mixture of yoghurt and propionic cultures. The resulting milk, milk&ndash;soya, and soya yoghurt products displayed pH values in the correct range and a stable bacterial population during refrigerated storage for 21 days. The refrigerated storage time and the type of culture starter used significantly determined the quality characteristics of the milk, milk&ndash;soya and soya yoghurt products, such as their firmness, adhesiveness, and water-holding capacity

Effect of the Addition of Soy Beverage and Propionic Bacteria on Selected Quality Characteristics of Cow’s Milk Yoghurt Products

Many diet trends have emerged over the last few years, including plant-based diets with soya as an important component, while fermented milk beverages have been an integral part of the human diet for thousands of years. However, there is little research on the potential of using propionic bacteria for dairy or plant-based food fermentation. The aim of this study was to evaluate the effects of soy beverage addition and propionic bacterium application on the quality of dairy yoghurt products. Three variants of the products—based on cow’s milk, soya beverages, and mixtures of both—were prepared and then fermented with yoghurt bacteria, propionic bacteria or a mixture thereof. It was found that it is possible to obtain functional yoghurt products based on cow’s milk, as well as milk–soya blends, using a mixture of yoghurt and propionic cultures. The resulting milk, milk–soya, and soya yoghurt products displayed pH values in the correct range and a stable bacterial population during refrigerated storage for 21 days. The refrigerated storage time and the type of culture starter used significantly determined the quality characteristics of the milk, milk–soya and soya yoghurt products, such as their firmness, adhesiveness, and water-holding capacity

Biphenylalkoxyamine derivatives : histamine H3 receptor ligands with butyrylcholinesterase inhibitory activity

Neurodegenerative diseases, e.g., Alzheimer’s disease (AD), are a key health problem in the aging population. The lack of effective therapy and diagnostics does not help to improve this situation. It is thought that ligands influencing multiple but interconnected targets can contribute to a desired pharmacological effect in these complex illnesses. Histamine H3 receptors (H3Rs) play an important role in the brain, influencing the release of important neurotransmitters, such as acetylcholine. Compounds blocking their activity can increase the level of these neurotransmitters. Cholinesterases (acetyl- and butyrylcholinesterase) are responsible for the hydrolysis of acetylcholine and inactivation of the neurotransmitter. Increased activity of these enzymes, especially butyrylcholinesterase (BuChE), is observed in neurodegenerative diseases. Currently, cholinesterase inhibitors: donepezil, rivastigmine and galantamine are used in the symptomatic treatment of AD. Thus, compounds simultaneously blocking H3R and inhibiting cholinesterases could be a promising treatment for AD. Herein, we describe the BuChE inhibitory activity of H3R ligands. Most of these compounds show high affinity for human H3R (Ki < 150 nM) and submicromolar inhibition of BuChE (IC50 < 1 µM). Among all the tested compounds, 19 (E153, 1-(5-([1,1′-biphenyl]-4-yloxy)pentyl)azepane) exhibited the most promising in vitro affinity for human H3R, with a Ki value of 33.9 nM, and for equine serum BuChE, with an IC50 of 590 nM. Moreover, 19 (E153) showed inhibitory activity towards human MAO B with an IC50 of 243 nM. Furthermore, in vivo studies using the Passive Avoidance Task showed that compound 19 (E153) effectively alleviated memory deficits caused by scopolamine. Taken together, these findings suggest that compound 19 can be a lead structure for developing new anti-AD agents