INULIN AND OLIGOFRUCTOSE IN DIET AND DISEASE PREVENTION

Inulin i oligofruktoza ubrajaju se u skupinu β (2-1)-fruktana te se međusobno razlikuju uglavnom prema stupnju polimerizacije. Inulin proizveden iz korijena cikorije obično ima stupanj polimerizacije 3-60. Kemijskom degradacijom ili kontroliranom enzimatskom hidrolizom inulina endoglikozidazama dobija se oligofruktoza sa stupnjem polimerizacije 2-20. Zbog dokazanog utjecaja inulina i oligofruktoze na brojne fiziološke i biokemijske procese danas se smatraju funkcionalnim sastavnicama namirnica čija konzumacija može bitno doprinjeti smanjenju rizika od pojave brojnih bolesti. Inulin i oligofruktoza su primarno prebiotici zbog svoje selektivne stimulacije rasta crijevnih bifidobakterija. Uz promjenu sastava crijevne mikroflore, fermentacijom inulina i oligofruktoze u kolonu ostvaruju se i dodatni učinci na epitel kao što su proliferacija kripti, promjena sastava mucina te modulacija nekih endokrinih i imunoloških funkcija epitela. U okvirima navedenih djelovanja, inulin i oligofruktoza također smanjuju incidenciju polipa i karcinoma debelog crijeva. Osim navedenog, bitno je naglasiti povoljan utjecaj inulina i oligofruktoze na apsorpciju nekih nutritivno važnih minerala, osobito Ca i Mg, čime se ostvaruje protektivan učinak kod osteoporoze te utjecaj inulina na smanjenje serumskih koncentracija triglicerida kod umjerene hipertrigliceridemije, vjerojatno mehanizmom inhibicije jetrene sinteze masnih kiselina. Zbog svega navedenog, inulin i oligofruktoza danas imaju široku primjenu u industriji funkcionalne hrane i dijetetskih proizvoda čemu dodatno pridonosi i činjenica da se zbog svojih tehnoloških karakteristika inulin (I) i oligofruktoza (OF) mogu koristititi kao zamjene za masti ili šećere i na taj način dodatno doprinjeti nutritivnoj vrijednosti i poboljšanim organoleptičkim svojstvima finalnog proizvoda.Inulin (I) and oligofructose (OF) are (2-1)-fructans with different degrees of polymerization (DP). Oligofructose (DP 2-20) is usually produced from chicory inulin (DP 3-60) using chemical degradation or controlled enzymatic hydrolysis with endoglycosidase enzymes. Nowadays they are being recognized as important functional food ingredients due to their ability to affect numerous physiological and biochemical processes resulting in maintaining health and reduction of the risk of certain diseases. They primarily act as prebiotics by stimulating the growth of intestinal bifidobacteria. In addition, they also induce changes in colonic epithelium stimulating proliferation in the crypts, changing the profile of mucine and modulating endocrine and immune functions reducing in such ways colon cancer incidence. Depending on their DP and daily dose, I and OF also promote the absorption of certain nutritionally important minerals to various extent, especially Ca and Mg, acting as antiosteoporotic agents. Animal studies demonstrate that inulin-type fructans affect the metabolism of lipids, primarily by decreasing hypertriglyceridaemia probably by decreasing the synthesis of triglycerides and fatty acids in liver. In addition to their beneficial health protecting properties, I and OF also possess very specific technological characteristics that enable their use in food industry as fat or sugar replacers in development of novel functional food products with improved nutritional and organoleptic characteristics

PRODUCTION AND STABILIZATION OF PEANUT OIL

The colour of peanut oil is pale-yellow, it has a neutral scent and it is rich in oleic and linoleic acid. The aim of this study was to investigate the effect of peanut kernel conditioning (25 °C, 35 °C, 45 °C, 55 °C), the addition of sunflower shells (3%, 6%, 9%), and the usage of oil during pressing. Peanut pressing is performed with a continuous press. Following the pressing process, a decision is made on the volume and the temperature of crude oil, as well as on pressing time. The additional steps include the natural precipitation of crude oil and the vacuum filtration of crude oil to obtain cold pressed oil. Some of the basic parameters for oil quality that are determined using standard methods are: peroxide number, free fatty acids, the proportion of insoluble impurities, and moisture content. Additionally, the results of the addition of natural and synthetic antioxidants on the oxidation stability of cold pressed peanut oil were examined. Finally, the results of the research show that conditioning and the addition of sunflower shells affect oil recovery during the pressing process. Conditioning peanuts at higher temperatures and the addition of a larger proportion of sunflower hulls resulted in greater amounts of produced oil. The natural antioxidant rosemary extract and synthetic propyl gallate achieve greater protection from oxidative degradation for the oil

PRODUCTION AND STABILIZATION OF PEANUT OIL

The colour of peanut oil is pale-yellow, it has a neutral scent and it is rich in oleic and linoleic acid. The aim of this study was to investigate the effect of peanut kernel conditioning (25 °C, 35 °C, 45 °C, 55 °C), the addition of sunflower shells (3%, 6%, 9%), and the usage of oil during pressing. Peanut pressing is performed with a continuous press. Following the pressing process, a decision is made on the volume and the temperature of crude oil, as well as on pressing time. The additional steps include the natural precipitation of crude oil and the vacuum filtration of crude oil to obtain cold pressed oil. Some of the basic parameters for oil quality that are determined using standard methods are: peroxide number, free fatty acids, the proportion of insoluble impurities, and moisture content. Additionally, the results of the addition of natural and synthetic antioxidants on the oxidation stability of cold pressed peanut oil were examined. Finally, the results of the research show that conditioning and the addition of sunflower shells affect oil recovery during the pressing process. Conditioning peanuts at higher temperatures and the addition of a larger proportion of sunflower hulls resulted in greater amounts of produced oil. The natural antioxidant rosemary extract and synthetic propyl gallate achieve greater protection from oxidative degradation for the oil

Pharmacist Recommendations on the Use of Probiotics

S obzirom na porast broja znanstvenih dokaza o povezanosti poremećaja sastava crijevne mikroflore i pojavnosti nekih sistemskih oboljenja ili oboljenja pojedinih organskih sustava, probiotici se danas sve više koriste u prevenciji ili liječenju različitih patofizioloških stanja. Savjetovanje pacijenata o racionalnoj primjeni probiotika bitno je otežano zbog niza čimbenika, prvenstveno zbog nedostatka jasnih dokaza o učinkovitosti, smjernica o odabiru vrste i doze preparata te trajanju suplementacije kod pojedinih oboljenja. Dodatan problem stvara sve veći broj preparata na tržištu, nedosljednosti u deklariranju pojedinih probiotičkih sojeva i vrsta te varijabilna kvaliteta suplemenata. Stoga je cilj ovog rada sažeti najnovija saznanja o učinkovitosti primjene probiotika u pojedinim indikacijama kako bi se olakšalo savjetovanje pacijenata u svakodnevnoj ljekarničkoj praksi.A growing body of scientific evidence has linked disorders of the gut microbiota with the occurrence of certain systemic diseases or diseases of particular organ systems. As a result, probiotics are nowadays increasingly used as dietary supplements in the prevention or treatment of various clinical conditions. Adequate patient counselling on the use of probiotics is considerably hampered by several factors, primarily the low level of evidence on efficacy and the lack of clear guidelines on the type and dose of the probiotic, as well as on the duration of supplementation with regard to specific diseases. An additional problem is the increasing number of preparations available on the market, inconsistencies in the declaration of certain probiotic strains and species, and the variable quality of supplements. The aim of this paper is to summarize the latest findings on the efficacy of probiotics in particular indications in order to facilitate patient counselling in day-to-day pharmacy practice

Pharmacist Recommendations on the Use of Probiotics

S obzirom na porast broja znanstvenih dokaza o povezanosti poremećaja sastava crijevne mikroflore i pojavnosti nekih sistemskih oboljenja ili oboljenja pojedinih organskih sustava, probiotici se danas sve više koriste u prevenciji ili liječenju različitih patofizioloških stanja. Savjetovanje pacijenata o racionalnoj primjeni probiotika bitno je otežano zbog niza čimbenika, prvenstveno zbog nedostatka jasnih dokaza o učinkovitosti, smjernica o odabiru vrste i doze preparata te trajanju suplementacije kod pojedinih oboljenja. Dodatan problem stvara sve veći broj preparata na tržištu, nedosljednosti u deklariranju pojedinih probiotičkih sojeva i vrsta te varijabilna kvaliteta suplemenata. Stoga je cilj ovog rada sažeti najnovija saznanja o učinkovitosti primjene probiotika u pojedinim indikacijama kako bi se olakšalo savjetovanje pacijenata u svakodnevnoj ljekarničkoj praksi.A growing body of scientific evidence has linked disorders of the gut microbiota with the occurrence of certain systemic diseases or diseases of particular organ systems. As a result, probiotics are nowadays increasingly used as dietary supplements in the prevention or treatment of various clinical conditions. Adequate patient counselling on the use of probiotics is considerably hampered by several factors, primarily the low level of evidence on efficacy and the lack of clear guidelines on the type and dose of the probiotic, as well as on the duration of supplementation with regard to specific diseases. An additional problem is the increasing number of preparations available on the market, inconsistencies in the declaration of certain probiotic strains and species, and the variable quality of supplements. The aim of this paper is to summarize the latest findings on the efficacy of probiotics in particular indications in order to facilitate patient counselling in day-to-day pharmacy practice

SOLVENT EXTRACTION AND CHROMATOGRAPHIC DETERMINATION OF POLYPHENOLS IN OLIVE POMACE

Olive oil mill waste obtained after two-phase olive oil extraction process was subjected to conventional liquid solvent extraction under different pH/temperature/duration conditions using different types of food-grade solvents. The independent variables were: solvent type (ethanol percentage), extraction temperature (20-90 °C), extraction time (30 min-24 h) and pH (2-10.3) of extraction solvent while the response variables were total phenolic content and antioxidant activity of obtained extracts. The optimum solvent extraction conditions for phenols were 120 min at 70 °C using 60% ethanol as extraction solvent, at solvent to sample ratio 5:1 (v/w). For quantification of major bioactive olive polyphenols hydroxytyrosol, tyrosol and oleuropein in obtained extracts, fast and simple RP-HPLC-DAD method was developed and validated. Oleuropein was presented in highest amounts with average value of 115.14±0.19 mg/kg of fresh olive pomace

Food (Matrix) Effects on Bioaccessibility and Intestinal Permeability of Major Olive Antioxidants

Background: olive pomace extract (OPE) is a rich source of health promoting polyphenols (hydroxytyrosol (HTS) and tyrosol (TS)) and can be used as a nutraceutical ingredient of dietary supplements and functional foods. Its adequate bioavailability is a prerequisite for excreting biological activity and can be significantly and specifically affected by different food matrices. Methods: in order to investigate food effects on polyphenol bioaccessibility, OPE was co-digested with different foods according to internationally harmonized in vitro digestibility method. Impact of particular nutrients on HTS and TS permeability was assessed on Caco-2 cell monolayer. Results: HTS and TS bioaccessibility and transepithelial permeability can be significantly affected by foods (nutrients), especially by casein and certain types of dietary fiber. Those effects are polyphenol-and nutrient-specific and are achieved either through complexation in gastrointestinal lumen and/or through direct effects of nutrients on intestinal monolayer. Conclusions: obtained results emphasize the significance and complexity of polyphenol interactions within the food matrix and the necessity of individual investigational approaches with respect to particular food/nutrient and interacting phenolic compounds

Terapijska primjena i sigurnost probiotika

Probiotics are currently among the most popular dietary supplements and are defined as living microorganisms that, administered in adequate doses, show positive health effects. The most commonly used probiotics are different species/strains of Lactobacillus and Bifidobacterium, some yeasts (Saccharomyces boulardii, S. cerevisiae) and some gram-positive cocci. According to available data, the use of probiotics is safe, and certain theoretical risks are mainly associated with the use of particular types of probiotic enterobacteria in immunocompromised patients. Possible therapeutic indications for probiotic supplementation are numerous, and their efficiency has been proved for the prevention and treatment of diarrhoea (especially diarrhoea caused by rotavirus); for alleviating the symptoms of ulcerative colitis and irritable bowel syndrome; for using them as an adjunctive therapy in H. pylori eradication; for prevention and alleviating the symptoms of allergic conditions (especially supplementation of pregnant women and infants to relieve symptoms and reduce the incidence of atopic dermatitis in infants with a genetic predisposition); and for the prevention and treatment of vagina! infections. Efficacy of probiotics has also been investigated for the prevention and treatment of other pathological conditions such as Crohn's disease, cardiovascular disease, osteoporosis, constipation, colon cancer, rheumatoid arthritis, etc., but the current evidence is insufficient to recommend their use in these indications. It is important to point our that many of the therapeuric effects of probiotics are strain - dependent and that, ideally, probiotic dietary supplements should contain the probiotic strains with proven efficiency in certain indication in larger number of studies. In addition, in everyday pharmaceutical practice, it is important to pay attention to the quality of available probiotic supplements (the composition of the preparation, the number of viable microorganisms in preparation - preferably l-20x109, the absence of potentially pathogenic microorganisms guaranteed by manufacturer) and adequate storage conditions

Functionalization of selenium nanoparticles with olive polyphenols – impact on toxicity and antioxidative activity

Selenium nanoparticles (SeNPs) represent novel selenium (Se) formulation characterized by improved biocompatibility and a wider therapeutic range in comparison to inorganic Se. The aim of this work was to investigate the possibilities of functionalization of SeNPs with olive pomace extract (OPE), rich in health-promoting polyphenols, and to obtain innovative forms of nutraceuticals. Cytotoxic and antioxidative activities of four types of SeNPs (polyvinylpyrrolidone stabilized (PVP SeNPs), polysorbate stabilized (PS SeNPs), polyvinylpyrrolidone stabilized and functionalized using OPE (f PVP SeNPs) and polysorbate stabilized and functionalized using OPE (f PS SeNPs) were investigated. SeNPs showed lower toxicity on human hepatocellular carcinoma (HepG2) and human colorectal adenocarcinoma (Caco2) cells compared to selenite. Functionalization with polyphenols significantly improved their direct antiradical (f PVP SeNPs: 24.4 ± 1.84 and f PS SeNPs: 30.9 ± 2.47 mg TE/mmol Se) and reducing properties (f PVP SeNPs: 50 ± 3.16 and f PS SeNPs: 53.6 ± 3.22 mg GAE/mmol) compared to non-functionalized SeNPs. The significant impact of tested SeNPs on intracellular antioxidative mechanisms has been observed and it was dependent on both cell type and physico-chemical properties of SeNPs, indicating the complexity of involved mechanisms

GC-MS modified quechers method for multiresidue pesticide determination in red wine

This work reports a new selective and accurate multiresidue procedure for determination of 25 pesticides in red wine by GC-MS. Proposed procedure uses an original approach in sample preparation technique based on QuEChERS theory. Main focus of method development was modification of salts thus increasing ionic strength of solution which improved pesticides partitioning and extraction efficiency. LOQs were in the range 0.01–250 μg L–1 with 56 % of target pesticides below or equal to 10 μg L–1. RSD for most pesticides was < 20 % and recoveries were in the range 70–120 %. Matrix effect was found to be high for five pesticides confirming sample preparation procedure to be efficient. The proposed procedure was applied to 12 wine samples of different variety with determination of 40 % of target pesticides. Developed GC-MS methodology provides novel, selective and accurate approach for determination of 25 pesticide residues in red wine. This work is licensed under a Creative Commons Attribution 4.0 International License