Blood oxidative stress and antioxidant defense profile of White Stork Ciconia ciconia chicks reflect the degree of environmental pollution

Oxidative stress biomarkers in the blood of White Stork Ciconia ciconia chicks were analyzed during their development in nests in polluted and control environments. The control, relatively pure, environment was the village of Kłopot, with no industrial plants within a radius of 150 km. Blood samples were also collected in two polluted areas, including the suburban village of Czarnowo, located 20 km from the city of Zielona Góra (southwestern Poland) and an area near the town of Głogów, where a large Copper Manufacture is situated. We measured two markers of oxidative stress (2-thiobarbituric acid reactive substances (TBARS) and stable 2,4-dinitrophenyl hydrazine derivates of the oxidative modified carbonyl groups levels), as well as antioxidant defenses (superoxide dismutase, catalase, glutathione peroxidase and glutathione reductase activities, ceruloplasmin and total antioxidant capacity levels) in the blood samples. White Stork chicks from different environments are probably significantly susceptible to environmental conditions. In the unpolluted area, chicks showed lower lipid and protein oxidation levels, indicating that the variation in the pollution-induced oxidative stress among areas is dependent of environmental loads. Increased oxidative stress biomarkers can modify antioxidant defenses in chicks from various environments, principally causing increased glutathione peroxidase activity in chicks from polluted regions. Therefore, the use of oxidative stress biomarkers to assess the health and condition of chicks will be useful in future studies aiming to identify miscellaneous environmental loading

THE EFFECT OF N-STEAROYLETHANOLAMINE ON THE ADIPOCYTE FATTY ACID COMPOSITION OF DIFFERENT AGE RATS WITH OBESITY-INDUCED INSULIN RESISTANCE

Chronic hypernutrition and high fat diet (HFD), rich in saturated fatty acids leads to molecular changes in insulin sensitive tissues and is followed by dyslipidemia. That is why the aim of our study was to investigate the fatty acid (FA) composition of phospholipids (PL), free fatty acids (FFA), triacylglycerol (TAG) and cholesterol esters (CE) of adipocytes in different age rats with HFD-induced insulin resistance (IR) and its changes under N-stearoylethanolamine (NSE) administration. The experimental model was induced on rats in age 10-month-old and 24-month-old by 6-month HFD and confirmed by the oral glucose tolerance test. NSE was administrated as water suspension per os in a dosage 50 mg/kg daily during 2 weeks. Adipocytes were isolated from abdominal fat using Type 1 Collagenase solution. Adipocytes lipid extract was separated on the fractions by thin-layer chromatography. The fatty acid composition of lipid fractions was analyzed by gas-liquid chromatography. Experimental data were processed statistically using Student’s t-test. It was demonstrated, that prolonged HFD induces IR and leads to changes in FA profile of adipocytes PL, TAG, CE and composition of FFA in rats from two age groups. The results we obtained shoved that the aging process affects the fatty acid composition of adipocytes. Particularly, there was a significant decrease in the amount of fatty acids in the fractions of phospholipids, triacylglycerols and cholesterol esters together with a decrease in the percentage of unsaturated fatty acids. It was also demonstrated, that HFD significantly alters the fatty acid composition of all investigated adipocytes lipid fractions of younger age group rats, while similar changes were much less manifested in older age group of animals. NSE administration had a positive effect on the normalization of the fatty acid composition of the studied lipid fractions of both age group rat adipocytes. This study demonstrated that prolonged HFD induces obesity, increases the risk of type 2 diabetes development and leads to changes in adipocytes FA profile in rats from two age groups. As far as NSE administration had a positive effect on normalization of FA composition of adipocytes, we can consider NSE as a prospective agent for the treatment of obesity-induced complications and correction of age-related dyslipidemia

Determination of Safety Indicators in the Developed Muffins with Non-traditional Raw Materials

The aim of research is studying the effect of unconventional raw materials (buckwheat, oatmeal, rye, corn, milk whey, skimmed milk powder, propolis, flower pollen, bean powder, sesame oil, pumpkin seed oil, walnut oil, walnut kernels, candied fruit mixes (apple-cherry fruits of bilberries, natural honey with floral pollen, natural honey with propolis) for the quality and safety of new muffins. The article analyzes the results of the study of the quality and safety indicators of muffins of improved composition, manufactured using non-traditional raw materials. For the preparation of new types of muffins, part of the wheat flour was replaced with buckwheat, corn, oat, milk whey, skimmed milk powder and additives of vegetable origin. Margarine has been replaced by vegetable oils. It has been established that flour confectionery products have high organoleptic properties. From the physico-chemical parameters, the mass fraction of total sugar was determined, which ranged from 28.17 % to 33.07 %, the mass fraction of fat – 16.2–20.66 %, the mass fraction of moisture – 18.0–22.0, mass fraction of ash – 0.03–1.3 %, alkalinity – 0.03–1.8°, the content of toxic elements (copper, zinc, lead, cadmium, arsenic, mercury) and microbiological indicators were also determined. Based on the data obtained as a research result, the expediency of using non-traditional raw materials to expand the range of flour confectionery products, in particular muffins is substantiated

DETERMINATION OF SAFETY INDICATORS IN THE DEVELOPED MUFFINS WITH NON-TRADITIONAL RAW MATERIALS

The aim of research is studying the effect of unconventional raw materials (buckwheat, oatmeal, rye, corn, milk whey, skimmed milk powder, propolis, flower pollen, bean powder, sesame oil, pumpkin seed oil, walnut oil, walnut kernels, candied fruit mixes (apple-cherry fruits of bilberries, natural honey with floral pollen, natural honey with propolis) for the quality and safety of new muffins. The article analyzes the results of the study of the quality and safety indicators of muffins of improved composition, manufactured using non-traditional raw materials. For the preparation of new types of muffins, part of the wheat flour was replaced with buckwheat, corn, oat, milk whey, skimmed milk powder and additives of vegetable origin. Margarine has been replaced by vegetable oils. It has been established that flour confectionery products have high organoleptic properties. From the physico-chemical parameters, the mass fraction of total sugar was determined, which ranged from 28.17 % to 33.07 %, the mass fraction of fat – 16.2–20.66 %, the mass fraction of moisture – 18.0–22.0, mass fraction of ash – 0.03–1.3 %, alkalinity – 0.03–1.8°, the content of toxic elements (copper, zinc, lead, cadmium, arsenic, mercury) and microbiological indicators were also determined. Based on the data obtained as a research result, the expediency of using non-traditional raw materials to expand the range of flour confectionery products, in particular muffins is substantiated

Дослідження споживних властивостей розроблених кексів з використанням нетрадиційної сировини

We have investigated the influence of non-traditional raw materials of plant origin and natural additives on the formation of consumer properties of cupcakes with improved composition. We have defined and scientifically substantiated the formulation composition, as well as proposed model samples of cupcakes, based on the performed analysis of the organoleptic, physical-chemical indicators, food and biological value. Assessment of the organoleptic indicators was carried out based on the developed estimation scale considering such indicators as taste, smell, view at fracture, color, surface, shape, consistency following the introduction of the indicator for flavor; profilograms for samples were constructed. Based on the performed organoleptic assessment, it was established that the devised cupcakes, with the introduction of alternative raw materials to the formulation, have a good taste, flavor; they were highly appreciated by a tasting board. Due to a change to the formulation, it has become possible to reduce the caloric value of products by 16‒39 kcal/100 g. The new samples are characterized by a higher content of protein, by 18.9‒31.8 % (cupcakes without filling) and by 1.6‒1.7 times (cupcakes with filling), by a lower amount of fat, by 3.1–20.1 %, and carbohydrates ‒ by 4.7‒14.9 %. The content of essential amino acids was determined using the automated amino acid analyzer T 339. The new products demonstrated an increase in the content of amino acids, by 1.1‒1.9 times compared to control sample. The fat-acid composition of cupcakes was determined by gas chromatography applying the gas chromatographer HP 6890. The ratio of proportion of unsaturated fatty acids to saturated acids in new products increased by 1.22‒1.55 times. Mineral composition was determined by the method of atomic absorption spectrophotometry at the atomic-absorbing spectrophotometer C-115 PK. The content of mineral elements increased by 1.1‒2.7 times, of vitamins ‒ by 1.2‒2.9 times. Based on the acquired data we have justified the feasibility of extending the range of flour-based pastry products with the new types of cupcakes.Исследовано влияние нетрадиционного сырья растительного происхождения и натуральных добавок на формирование потребительских свойств кексов улучшенного состава. Определен и научно обоснованн рецептурный состав и предложены модельные образцы кексов на основе проведенного анализа органолептических, физико-химических показателей, пищевой и биологической ценности. Для оценки органолептических показателей разработана шкала оценивания, учитывая показатели: вкус, запах, вид в разломе, цвет, поверхность, форма, консистенция с введением показателя флейвор и построено профилограммы образцов. На основе проведенной органолептической оценки установлено, что разработанные кексы с внесением в рецептуру нетрадиционного сырья обладают приятными вкусом, ароматом и высоко оценены дегустационной комиссией. Благодаря изменению рецептуры удалось снизить энергетическую ценность изделий на 16–39 ккал/100 г. Новые образцы характеризуются повышенным содержанием белка на 18,9–31,8 % (кексы без начинки) и в 1,6–1,7 раз (кексы с начинкой), уменьшением количества жира на 3,1–20,1 % и углеводов - на 4,7–14,9 %. Содержание незаменимых аминокислот определяли с помощью автоматического анализатора аминокислот Т 339. В новых изделиях вырос содержание аминокислот в 1,1–1,9 раз по сравнению с контрольным образцом. Жирнокислотный состав кексов определяли методом газовой хроматографии на газовом хроматографе НР 6890. Соотношение доли ненасыщенных жирных кислот к насыщенным в новых изделиях возросло в 1,22–1,55 раз. Минеральный состав определяли методом атомно-абсорбционной спектрофотометрии на атомно-абсорбционном спектрофотометре С-115 ПК. Содержание минеральных элементов вырос в 1,1–2,7 раза, а витаминов в 1,2–2,9 раза. На основе полученных данных обоснована целесообразность расширения ассортимента мучных кондитерских изделий новыми видами кексовДосліджено вплив нетрадиційної сировини рослинного походження та натуральних добавок на формування споживних властивостей кексів поліпшеного складу. Визначено та науково обґрунтовано рецептурний склад і запропоновано модельні зразки кексів на основі проведеного аналізу органолептичних, фізико-хімічних показників, харчової і біологічної цінності. Для оцінювання органолептичних показників розроблено шкалу оцінювання, враховуючи показники: смак, запах, вид у розломі, колір, поверхня, форма, консистенція із введенням показника флейвор та побудовано профілограми зразків. На основі проведеної органолептичної оцінки встановлено, що розроблені кекси із внесенням у рецептуру нетрадиційної сировини володіють приємними смаком, ароматом та високо оцінені дегустаційною комісією. Завдяки зміні рецептури вдалося знизити енергетичну цінність виробів на 16–39 ккал/100 г. Нові зразки характеризуються підвищеним вмістом білка на 18,9–31,8 % (кекси без начинки) та в 1,6–1,7 разів (кекси з начинкою), зменшенням кількості жиру на 3,1–20,1 % та вуглеводів – на 4,7–14,9 %. Вміст незамінних амінокислот визначали за допомогою автоматичного аналізатора амінокислот Т 339. У нових виробах зріс вміст амінокислот в 1,1–1,9 разів порівняно із контрольним зразком. Жирнокислотний склад кексів визначали методом газової хроматографії на газовому хроматографі НР 6890. Співвідношення частки ненасичених жирних кислот до насичених в нових виробах зросло в 1,22–1,55 разів. Мінеральний склад визначали методом атомно-абсорбційної спектрофотометрії на атомно-абсорбційному спектрофотометрі С-115 ПК. Вміст мінеральних елементів зріс в 1,1–2,7 раза, а вітамінів у 1,2–2,9 раза. На основі отриманих даних обґрунтована доцільність розширення асортименту борошняних кондитерських виробів новими видами кексі

Дослідження споживних властивостей розроблених кексів з використанням нетрадиційної сировини

We have investigated the influence of non-traditional raw materials of plant origin and natural additives on the formation of consumer properties of cupcakes with improved composition. We have defined and scientifically substantiated the formulation composition, as well as proposed model samples of cupcakes, based on the performed analysis of the organoleptic, physical-chemical indicators, food and biological value. Assessment of the organoleptic indicators was carried out based on the developed estimation scale considering such indicators as taste, smell, view at fracture, color, surface, shape, consistency following the introduction of the indicator for flavor; profilograms for samples were constructed. Based on the performed organoleptic assessment, it was established that the devised cupcakes, with the introduction of alternative raw materials to the formulation, have a good taste, flavor; they were highly appreciated by a tasting board. Due to a change to the formulation, it has become possible to reduce the caloric value of products by 16‒39 kcal/100 g. The new samples are characterized by a higher content of protein, by 18.9‒31.8 % (cupcakes without filling) and by 1.6‒1.7 times (cupcakes with filling), by a lower amount of fat, by 3.1–20.1 %, and carbohydrates ‒ by 4.7‒14.9 %. The content of essential amino acids was determined using the automated amino acid analyzer T 339. The new products demonstrated an increase in the content of amino acids, by 1.1‒1.9 times compared to control sample. The fat-acid composition of cupcakes was determined by gas chromatography applying the gas chromatographer HP 6890. The ratio of proportion of unsaturated fatty acids to saturated acids in new products increased by 1.22‒1.55 times. Mineral composition was determined by the method of atomic absorption spectrophotometry at the atomic-absorbing spectrophotometer C-115 PK. The content of mineral elements increased by 1.1‒2.7 times, of vitamins ‒ by 1.2‒2.9 times. Based on the acquired data we have justified the feasibility of extending the range of flour-based pastry products with the new types of cupcakes.Исследовано влияние нетрадиционного сырья растительного происхождения и натуральных добавок на формирование потребительских свойств кексов улучшенного состава. Определен и научно обоснованн рецептурный состав и предложены модельные образцы кексов на основе проведенного анализа органолептических, физико-химических показателей, пищевой и биологической ценности. Для оценки органолептических показателей разработана шкала оценивания, учитывая показатели: вкус, запах, вид в разломе, цвет, поверхность, форма, консистенция с введением показателя флейвор и построено профилограммы образцов. На основе проведенной органолептической оценки установлено, что разработанные кексы с внесением в рецептуру нетрадиционного сырья обладают приятными вкусом, ароматом и высоко оценены дегустационной комиссией. Благодаря изменению рецептуры удалось снизить энергетическую ценность изделий на 16–39 ккал/100 г. Новые образцы характеризуются повышенным содержанием белка на 18,9–31,8 % (кексы без начинки) и в 1,6–1,7 раз (кексы с начинкой), уменьшением количества жира на 3,1–20,1 % и углеводов - на 4,7–14,9 %. Содержание незаменимых аминокислот определяли с помощью автоматического анализатора аминокислот Т 339. В новых изделиях вырос содержание аминокислот в 1,1–1,9 раз по сравнению с контрольным образцом. Жирнокислотный состав кексов определяли методом газовой хроматографии на газовом хроматографе НР 6890. Соотношение доли ненасыщенных жирных кислот к насыщенным в новых изделиях возросло в 1,22–1,55 раз. Минеральный состав определяли методом атомно-абсорбционной спектрофотометрии на атомно-абсорбционном спектрофотометре С-115 ПК. Содержание минеральных элементов вырос в 1,1–2,7 раза, а витаминов в 1,2–2,9 раза. На основе полученных данных обоснована целесообразность расширения ассортимента мучных кондитерских изделий новыми видами кексовДосліджено вплив нетрадиційної сировини рослинного походження та натуральних добавок на формування споживних властивостей кексів поліпшеного складу. Визначено та науково обґрунтовано рецептурний склад і запропоновано модельні зразки кексів на основі проведеного аналізу органолептичних, фізико-хімічних показників, харчової і біологічної цінності. Для оцінювання органолептичних показників розроблено шкалу оцінювання, враховуючи показники: смак, запах, вид у розломі, колір, поверхня, форма, консистенція із введенням показника флейвор та побудовано профілограми зразків. На основі проведеної органолептичної оцінки встановлено, що розроблені кекси із внесенням у рецептуру нетрадиційної сировини володіють приємними смаком, ароматом та високо оцінені дегустаційною комісією. Завдяки зміні рецептури вдалося знизити енергетичну цінність виробів на 16–39 ккал/100 г. Нові зразки характеризуються підвищеним вмістом білка на 18,9–31,8 % (кекси без начинки) та в 1,6–1,7 разів (кекси з начинкою), зменшенням кількості жиру на 3,1–20,1 % та вуглеводів – на 4,7–14,9 %. Вміст незамінних амінокислот визначали за допомогою автоматичного аналізатора амінокислот Т 339. У нових виробах зріс вміст амінокислот в 1,1–1,9 разів порівняно із контрольним зразком. Жирнокислотний склад кексів визначали методом газової хроматографії на газовому хроматографі НР 6890. Співвідношення частки ненасичених жирних кислот до насичених в нових виробах зросло в 1,22–1,55 разів. Мінеральний склад визначали методом атомно-абсорбційної спектрофотометрії на атомно-абсорбційному спектрофотометрі С-115 ПК. Вміст мінеральних елементів зріс в 1,1–2,7 раза, а вітамінів у 1,2–2,9 раза. На основі отриманих даних обґрунтована доцільність розширення асортименту борошняних кондитерських виробів новими видами кексі

Modulators of KATP channels in the prevention of oxidative stress and antioxidant capacity improvement in the rat heart with different resistance to hypoxia upon cobalt treatment

Introduction: The main goal of the study was to investigate the effect of KATP channel modulators on development of oxidative stress in the heart of rats showing different resistance to hypoxia

Oxidative stress biomarkers in different tissues of rainbow trout (Oncorhynchus mykiss) exposed to Disinfectant-CIP formulated with peracetic acid and hydrogen peroxide

The aim of study was to determine the effects of exposure to the product DEZYNFEKTANT-CIP (Eng. - Disinfectant-CIP), which is formulated with peracetic acid and hydrogen peroxide, on oxidative stress biomarkers (lipid peroxidation (LPO) levels and the carbonyl content of oxidatively modified proteins) and antioxidant defenses (superoxide dismutase (SOD), catalase (CAT), glutathione reductase (GR), glutathione peroxidase (GPx), total antioxidant capacity) in muscle, gill, hepatic, and cardiac tissues of rainbow trout, Oncorhynchus mykiss (Walbaum). LPO and carbonyl contents changed with tissue type. Exposure to Disinfectant-CIP led to a significant decrease in LPO in muscle tissues and carbonyl content in muscle and gill tissues. The inhibition of SOD and CAT activity in muscle, hepatic, and cardiac tissues was observed probably because of increased oxidative stress during disinfection; however, hepatic and cardiac GPx activity increased in an attempt to counteract oxidative stress. We suggest that oxidative stress during the oxidation of peracetic acid and hydrogen peroxide could be counteracted by the antioxidant system in trout tissues. Correlative analysis between oxidative stress biomarkers and antioxidant defense confirms the pivotal role of SOD and CAT against CIP-induced oxidative stres