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- 저자 : Dominik Szwajgier (검색결과 3 건)
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Dominik Szwajgier,Roman Paduch,Wirginia Kukula-Koch,Magdalena Polak-Berecka,Adam Wasko 한국식품영양과학회 2020 Journal of medicinal food Vol.23 No.2
A complex plant polyphenolic preparation (PP) was produced from chokeberry, raspberry, wild strawberry, peach, bilberry, apricot, cranberry, and parsley, using ultrafiltration and C18 preparative chromatography. Thirty main compounds were identified in PP (LC-MS), with the highest contribution of cyanidin 3-O-glucoside, p-coumaroyl glucoside, chlorogenic acid, neochlorogenic acid, and isoquercetin. PP was used (at 0.16% m/m) for the production of a sourdough bread (based on rye flour, water, and salt), followed by in vitro digestion. Fluid obtained after PP-enriched bread digestion (EBD fluid) was tested in terms of cytotoxicity, growth inhibition, antioxidant activity, and morphological changes in cancerous intestinal epithelial cells (HT-29) and normal (CCD 841 CoTr). Results show that EBD fluid concentration over 125 μg/mL significantly decreased activity of succinate dehydrogenase in HT-29 cells and reduced their viability of 25%. At this concentration of EBD fluid, modification in cellular morphology was also observed. DPPH analysis revealed that the highest antioxidant activity was observed at concentration of 75 μg/mL, both PP and EBD fluid. Our results show that an introduction of PP into relatively low-polyphenolic, baking products should be carefully considered because polyphenols still retain its biological activity. Antioxidant activity of polyphenols is one of the mechanisms that explains the observed effect of inhibiting the growth of colon cancer cells.
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Characteristics and pro-health properties of mini kiwi (Actinidia arguta)
Ewa Baranowska-Wójcik,Dominik Szwajgier 한국원예학회 2019 Horticulture, Environment, and Biotechnology Vol.60 No.2
Actinidia arguta (mini kiwi) is a variant of the fuzzy kiwifruit ( Actinidia deliciosa ) commonly found in stores. The fruitsof various kiwi varieties are valued for their strong antioxidant and anti-infl ammatory properties. The fruit of A. argutais characterized by a rich chemical composition, palatable fl avor, medicinal properties, and low caloric content, makingthem a valuable component of a healthy diet. Their advantage is the ability to eat the fruit with the peel, unlike fuzzy kiwis. Actinidia fruits are a rich source of vitamins, especially vitamins C and B 8 , carotenoids, dietary fi ber, and antioxidants. Thetotal content of polyphenols in the fruit of A. arguta can be as high as 360 mg 100 g −1 fresh weight. Consumer studies showthat the fruit has been highly evaluated not only for its taste but for its appearance as well. There is increasing interest infrost-resistant and pest-resistant cultivars worldwide. This article discusses our current knowledge about the potential healthbenefi ts of A. arguta consumption and topics for further study.
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Ewa Jabłońska-Ryś,Aneta Sławińska,Dominik Szwajgier 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.2
Fruiting bodies of Pleurotus ostreatus (oyster) and Cantharellus cibarius (chanterelle) mushrooms underwent acid fermentation using 3 strains of lactic acid bacteria (LAB) as starter cultures. Polyphenol contents, antioxidant activities, and phenolic acid contents in fresh, blanched, and fermented mushrooms were investigated. Fruiting bodies of oyster mushrooms exhibited higher total phenolic contents than chanterelle mushrooms. Blanching caused a decrease in polyphenol contents and antioxidant activities in both mushroom types. No important differences were observed in total phenolic compound contents (measured using Folin-Ciocalteau reagent) in mushrooms using different LAB strains. Lactobacillus plantarum was the most useful microorganism for lactic acid fermentation of fruiting bodies for reduction of the pH value. The highest concentrations of single phenolic acids: gallic, homogentisic, and ferulic acids were present in mushrooms fermented using L. plantarum.
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