Potato Protein-Based Vegan Burgers Enriched with Different Sources of Iron and Fiber: Nutrition, Sensory Characteristics, and Antioxidants before and after In Vitro Digestion.

The aim of this research was to develop a technology for the production of plant-based burgers (PBBs) based on potato protein, also containing high content of iron and appropriately selected fats. The produced PBBs were characterized in terms of their nutritional and bioactive properties both before and after the in vitro digestion process. It was found that the produced burger was characterized by high protein content, ranging from 20.

Digestibility of Protein and Iron Availability from Enriched Legume Sprouts.

Plant ferritin is suggested as a good source of iron for human. Usually present in trace amounts, it was induced in legumes seeds by their sprouting in FeSO solution. Fortified sprouts were digested in the in vitro model of the human gastrointestinal tract.

The Functional and Physicochemical Properties of Rice Protein Concentrate Subjected to Acetylation.

The aim of the present study was to increase the value of rice protein concentrate (RPC) by improving the functional properties of a preparation subjected to acetylation and analyze the impact of this chemical modification on chemical composition, digestibility, and protein patterning using SDS-PAGE electrophoresis and FT-IR spectroscopy. In the modified samples, the protein content increased (80.90-83.

Dietary-Lifestyle Patterns Associated with Bone Turnover Markers, and Bone Mineral Density in Adult Male Distance Amateur Runners-A Cross-Sectional Study.

Background: Excessive mileage can be detrimental to bone mineral density among long-distance runners. The negative effects of mileage could be alleviated by appropriate nutrition. The purpose of this study was to analyse the dietary-lifestyle patterns in relation to bone mineral density and bone turnover markers among amateur marathoners.

Frankfurter-Type Sausage Enriched with Buckwheat By-Product as a Source of Bioactive Compounds.

Buckwheat by-products may be used as promising food ingredients due to their nutritional composition. Buckwheat husk (BH) may be used in meat products as a source of valuable compounds. In this study, the addition of BH to the quality of frankfurter-type sausages was investigated, aiming to reduce buckwheat waste and to develop nutritionally enriched sausages.

Rare Earth Elements Accumulation in the Hair of Malagasy Children and Adolescents in Relation to Their Age and Nutritional Status.

Due to undesired influence, the accumulation of rare earth elements (REE) in the human body has been discussed recently. However, it is usually limited to the study of the population living where REE ores and mines are located. The aim of the experiment presented was to analyse the concentration of REE in the hair of children and teenagers living in two areas of Madagascar in relation to the place of residence, nutritional status, age and sex.

Concentration of selected elements in the hair of Madagascar girls in relation to nutritional status and place of residence.

Although the children malnutrition in Madagascar and the environmental pollution of this country has been widely discussed, there is no research on the differences in toxic elements accumulation in human body in dependence on nutritional status of Malagasy. Nine elements concentration (Al, As, Cd, Cr, Hg, Ni, Pb, Sn and Sb) was determined in scalp hair of 103 schoolgirls (8–15 years old), living in two areas: urban – close to Antananarivo (UR) and rural Berevo region (RU). Samples were analysed by an inductively coupled plasma optical emission spectrometer.

Soybean and Lupine Addition in Hen Nutrition-Influence on Egg Immunoreactivity.

Modifying hen fodder is a common way of changing eggs composition today. However, there is no information on the effect of the source of protein in the fodder replacement on egg allergenicity. This research aimed to detect potential differences in the immunoreactivity and protein composition of eggs from hens fed with fodder containing legume.

Effect of Acetylation on Physicochemical and Functional Properties of Commercial Pumpkin Protein Concentrate.

The purpose of the present study was to determine the effects of acetylation with different doses of acetic anhydride on the chemical composition and chosen functional properties of commercial pumpkin protein concentrate (PPC). The total protein content decreased as compared to unmodified samples. Electrophoretic analysis revealed that in the acetylated pumpkin protein, the content of the heaviest protein (35 kDa) decreased in line with increasing concentrations of modifying reagent.

Membrane Filtration-Assisted Enzymatic Hydrolysis Affects the Biological Activity of Potato Juice.

The results of recently published studies indicate that potato juice is characterized by interesting biological activity that can be particularly useful in the case of gastrointestinal symptoms. Moreover, the studies also described the high nutritional value of its proteins. This article is a report on the impact of the enzymatic hydrolysis of proteins combined with membrane filtration.

Soy Preparations Are Potentially Dangerous Factors in the Course of a Food Allergy.

The special properties of soy preparations make them common additives for food production and can be dangerous for sensitive individuals. Our aim was to check consumers' awareness of potential risks of soy preparations added to numerous food products, depending on respondents' education, and to evaluate immunoreactive properties of chosen soy preparations. A personal questionnaire was used.

Influence of magnetic field on extraction of model proteins in polyethylene glycol/magnesium sulfate aqueous two-phase system.

Separation of molecules in aqueous two-phase systems (ATPS) depends on many factors, e.g. salt concentration, pH, polyethylene glycol (PEG) concentration and molecular weight.

The Nutritional Value and Biological Activity of Concentrated Protein Fraction of Potato Juice.

Potato protein is recognized as one of the most valuable nonanimal proteins due to the high content of essential amino acids. So far, it has not been used in human nutrition on a large scale due to technological limitations regarding its acquisition. In this study, the protein fraction of potato juice was concentrated with the use of membrane separation.

Legume seeds and cereal grains' capacity to accumulate iron while sprouting in order to obtain food fortificant.

Background: Prepared sprouts, after culturing in a medium with an increased iron concentration, could become a beneficial food iron fortificant. However, the efficient iron accumulation depends on the plants genus, species and/or varieties. The aim of the study was to indicate the seeds or grains which accumulate iron most efficiently during the sprouting process.

Evaluation of Safety of Iron-Fortified Soybean Sprouts, a Potential Component of Functional Food, in Rat.

Ferritin-iron is currently considered as one of the most promising iron forms to prevent iron deficiency anaemia. We found that the cultivation of soybean seeds in a solution of ferrous sulfate results in material with extremely high iron content - 560.6 mg Fe/100 g of dry matter, while ferritin iron content was 420.

Plant ferritin--a source of iron to prevent its deficiency.

Iron deficiency anemia affects a significant part of the human population. Due to the unique properties of plant ferritin, food enrichment with ferritin iron seems to be a promising strategy to prevent this malnutrition problem. This protein captures huge amounts of iron ions inside the apoferritin shell and isolates them from the environment.

Effect of iron status in rats on the absorption of metal ions from plant ferritin.

An isolate of lead-ferritin obtained from soybean seeds sprouted in 25 mM of PbNO3 was introduced into the diet of both iron-deficient and iron non-deficient male rats. After a 21-day administration period, statistical differences in the lead accumulation in the femurs of the rats were noted. Iron-deficient rats accumulated more than four times the amount of lead in their bones than rats without iron-deficiency.

Study on iron availability from prepared soybean sprouts using an iron-deficient rat model.

During soya seeds germination in FeSO(4) solutions their phytoferritin content is multiplied. Prepared soybean sprouts have been proposed as a safe and easily available source of iron supplementation. The preparation was compared with FeSO(4) and ferritin isolates, using rats with induced iron deficiency anaemia.

Digestive enzyme inhibitors from grains as potential components of nutraceuticals.

Inhibitor activity against digestive enzymes, such as α-amylase from human saliva and porcine pancreas and trypsin from bovine pancreas, of three cereal grains species were studied as potential components of nutraceuticals strengthening diabetes and obesity treatment. Significant differences were demonstrated: the highest antitryptic activity was found in the grain of the rye varieties studied, whereas the grain of the wheat varieties had significantly higher ability to inhibit α-amylases from human saliva and porcine pancreas. Additionally, seeds of Puma, one of the studied wheat varieties, demonstrated especially low antitryptic activity.

Influence of magnetic field on aqueous two-phase extraction of horse ferritin in the polyethylene glycol/hydroxyethyl starch system.

The presented experiments show the model of expectation of equine spleen ferritin extraction in a new aqueous two-phase system which was formed by mixing polyethylene glycol (PEG) and hydroxyethyl starch (HES). The tendency of the protein to migrate in the analyzed systems was dependent on the concentrations of HES and PEG as well as PEG molecular weight. The highest concentration of ferritin in the top phase (rich in PEG) was recorded in the system composed of 6% PEG 3000 and 3% HES.

Transport of high concentration of thiamin, riboflavin and pyridoxine across intestinal epithelial cells Caco-2.

In this study, we examined the intestinal uptake of thiamin (vitamin B(1)), riboflavin (vitamin B(2)) and pyridoxine (vitamin B(6)) administered at high concentration using intestinal epithelial Caco-2 cells as an in vitro model of drugs and food absorption. The effect of vitamin concentration, culture age, transport direction and incubation temperature on vitamin transport was determined. The vitamin transport was expressed as an apparent permeability coefficient and changes in cumulative fraction transported across epithelial membrane in time.