Микробиологическая оценка процесса проращивания зерна пшеницы и гречихи

Chapter twelve - Bioactive Flavonoids in Buckwheat Grain and Green Parts

Buckwheat contains a variety of nutrients in its grains. The main compounds are proteins, rutin, polysacchardes, dietary fibre, lipids, polyphenols and micronutrients (minerals and vitamins). The total content of these components depends on different factors, such as the species and the environment. The amino acid composition of buckwheat proteins is well balanced and of a high biological value, although the protein digestibility is relatively low. Buckwheat grains are an important source of microelements, such as: Zn, Cu, Mn, Se, and macro elements: K, Na, Ca, and Mg. With 80% unsaturated fatty acids more than 40% are constituted by polyunsaturated fatty acid (PUFA). The significant contents of rutin, catechins and other polyphenols as well as their potential antioxidant activity are also of significance to the dietary value. Moreover, buckwheat grains are a rich source of TDF (total dietary fibre), soluble dietary fibre (SDF), and are applied in the prevention of obesity and diabetes. An increasing incidence of allergy manifestations or symptoms is observed in people who consume buckwheat-containing food products often and in high quantities. The main reason for such immunological disorders is low molecular weight proteins, particularly those with molecular weights of 15, 22, or 26 kDa. These are concentrated in the peripheral parts of endosperm and embryo, hence the highest quantity of B vitamins is found in the bran. Tartary buckwheat bran contains about 6% of daily therapeutic doses of pyridoxine, effective in the reduction of blood plasma homocysteine levels. Protein extracts are more efficient in lowering the blood cholesterol level, particularly that of LDL and VLDL. Buckwheat proteins products (BWP) are acknowledged as preventive nutrients. They use advisable modifications, e.g. enzymatic modifications that consist in enzymatic separation of allergenic constituents or controlled fermentations performed by yeast or mould strains. Vitamins are a group of organic compounds that are essential in very small amounts for the normal functioning of the human body. They vary widely in their chemical and physiological functions and are broadly distributed in natural food sources. Buckwheat grains contain higher levels of vitamin B1 (thiamine), B2 (riboflavin), E (tocopherol) and B3 (niacin and niacinamide) compared with most cereals. Generally, tartary buckwheat has more vitamin B1, B2 and B3, but less vitamin E than common buckwheat. In general, tartary buck wheat has higher levels of vitamin B than common buck-wheat. Thiamine-binding proteins can improve the stability of thiamine during storage and improve the bioavailability of thiamine. Levels of vitamin C and the sum of vitamin B1and B6 can be increased by germinating buckwheat. The level of vitamin C can be increased by up to 0·25mg/g in buckwheat sprouts. Wheat, barley, oat, rye and buckwheat groats exhibit the same maximum level of tocopherols, with γ-tocopherol being the main one.

Tartary buckwheat (Fagopyrum tataricum) is esteemed as a medicinal crop due to its high nutritional and health value. However, the genetic basis for the variations in Tartary buckwheat grain ionome remains inadequately understood. Through genome-wide association studies (GWAS) on grain ionome, 52 genetic loci are identified associated with 10 elements undergoing selection. Molecular experiments have shown that the variation in FtACA13's promoter (an auto-inhibited Ca2+-ATPase) is accountable for grain sodium concentration and salt tolerance, which underwent selection during domestication. FtYPQ1 (a vacuolar amino acid transporter) exhibits zinc transport activity, enhancing tolerance to excessive zinc stress and raising zinc accumulation. Additionally, FtNHX2 (a Na+/H+ exchanger) positively regulates arsenic content. Further genomic comparative analysis of "20A1" (wild accession) and "Pinku" (cultivated accession) unveiled structural variants in key genes involved in ion uptake and transport that may result in considerable changes in their functions. This research establishes the initial comprehensive grain ionome atlas in Tartary buckwheat, which will significantly aid in genetic improvement for nutrient biofortification.

Fish is a valuable food product that has a high biological value, but spoils quickly because its muscle tissue contains a lot of moisture and can be contaminated with microflora through the intestines, mucus of the skin and gills. Insufficiently fresh fish can cause serious diseases: toxicoinfections and toxicosis, intestinal infectious diseases caused by Shigella, Salmonella, Escherichia coli, Proteus, Clostridia, various coccal microflora. The urgency of this problem encourages the study of sanitary-indicative microorganisms of fish and seafood to prevent foodborne infections. The purpose of the work was to study the microbial contamination of ready-to-eat fish and seafood sold in the retail chains of the city of Dnipro, to determine the compliance of product quality with sanitary requirements. Material and methods. 53 samples of fish and seafood of different brands were analyzed: 23 samples of low-salt products, among which were preserves from fish "Herring", preserves from mussels, salted low-salt and 30 dried products: dried squid, dried squid rings and dried bull. The number of mesophilic aerobic and facultative anaerobic microorganisms, Escherichia coli bacteria, the presence of coccal microflora, mold and anaerobes were determined in each of the samples. Results and discussion. The results of the sanitary-microbiological study showed that 43.4% of the analyzed samples (23 samples) did not meet the normative indicators. The largest deviations from the norm were found in the content of mesophilic aerobic and facultative anaerobic microorganisms and Escherichia coli bacteria. The study showed that in 39.6% of samples the number of mesophilic aerobic and facultative anaerobic microorganisms was exceeded, and in 32.0% - the number of Escherichia coli bacteria. Most contaminated products were found among the samples of dried squid – 50% of samples, preserves from fish "Herring" – 36.4% and preserves from mussels – 36.4%, dried squid rings – 33.3%. It was found that 18.8% of samples of fish and fish products contained Staphylococcus aureus, 7.5% of samples – sulfate-reducing clostridia. Conclusion. The obtained results indicated the non-compliance of a large number of fish and seafood with the normative indicators. This may be due to the condition of the reservoirs in which the catch was made, improper processing of raw materials, non-compliance with storage conditions, transportation of the product. Therefore, it is important to further improve the quality of fish products by controlling raw materials, compliance of production technology with international and national standards. The solution of this problem is possible under the condition of state involvement in the process of quality control of fish products on the market of Ukraine. The results of research can be used to monitor the quality of fish and seafood sold in retail chains

ABSTRACTTartary buckwheat sprouts exhibit a higher nutrient content, bioactive substances, and antioxidant capacity compared to Tartary buckwheat grains. However, the utilization of buckwheat is mostly limited to the consumption of its seeds at present. To enhance the appeal of natural green vegetable products and improve the edible qualities of Tartary buckwheat sprouts, a study was conducted using Tartary buckwheat seeds to investigate growth characteristics, nutrient composition, bioactive components, and antioxidant activity. The study utilized varying types of electrogenic functional water, including strong alkali, weak alkali, slight acid, and strong acid. Results showed that slightly acidic electrogenic functional water (SAEW3) with a pH of 6.3 and ACC of 22.08 mg·L−1 significantly improved the germination rate (95.12%) and bud length (10.95 cm) of Tartary buckwheat sprouts compared to tap water. This water also led to increased nutrient and bioactive ingredient content, as well as enhanced antioxidant capacity. Further research on the accumulation mechanism of gamma‐aminobutyric acid (GABA) was conducted by adjusting the pH and effective chlorine concentration of the slightly acidic electrogenic functional water. This study aims to provide theoretical guidance for the cultivation of Tartary buckwheat sprouts and the development of functional foods.

Optical, rheological, thermal, and microstructural elucidation of rutin enrichment in Tartary buckwheat flour by hydrothermal treatments

The results of Veterinary Expertise of food according to Zhytomyr Regional State Veterinary Laboratory (2014–2015rr.) And state laboratories Veterinary Expertise of household markets. Zhytomyr and Zhytomyr region. The main reason for culling offal 2014–2015 gg. Were invasive disease, including 658 (3.45%) patients in the study Fasciolosis products of slaughter cattle, 5033 – echinococcosis (3.59%) and 413 (0.29%) – Metastrongillosis in pigs. In terms of safety and quality (content of toxic elements, pesticides, mycotoxins, antibiotics) sausage and cooked sausage highest, grade 1 and 2 met the regulatory requirements. For sanitary indicators in 4.4% of samples of meat products were isolated Escherichia coli in 11.1% – mesophilic aerobic and facultative anaerobic microorganisms. They can, under appropriate conditions, cause food poisoning, so sausage wares have been directed to disinfection by evaporation and translated into lower grades. We conducted bacteriological tests of meat samples availability of enterobacteria, MAFAnM (mesophilic aerobic and facultative anaerobic bacteria) and bacteria of the genus Salmonella immediately after slaughter showed that the number of microorganisms on the surface of the ink was: kind of Enterobacteriaceae 28,5 ± 1,1 × 105 CFU/cm2, mesophilic aerobic and optionally anaerobic microorganisms (MAPANM) – 38.8 ± 1.05 CFU × 103/cm2. Salmonella from carcass was not detected. The dairy product safety guarantor in Ukraine remains a system for monitoring sanitary hazards and residual amounts of toxic substances. In order to eliminate the risk of dangers to the consumer of dairy products, it is necessary to improve the control system of raw materials used for manufacturing products, according to safety indicators at all stages of production. Therefore, we consider it appropriate to draw the attention of specialists of veterinary medicine in the veterinary and sanitary conditions of milk and dairy products, gain control in government laboratories vetsanekspertizy household markets using antibiotics and in slaughtered animals to prevent a realization of substandard products, improve the sanitary condition of the storage and implementation of animal Products, prevention of invasive and non-contagious diseases in cattle and pigs.

Fermented grains of buckwheat, oat, embryo rice and wheat, which were prepared by solid-state fermentation with Antrodia salmonea, and the mycelium was used to substitute 7% of wheat flour to make bread. No difference in proximate composition, texture profile and contents of non-volatile taste components was observed among bread samples. White bread and bread supplemented with mycelium and fermented grains looked different. Bread supplemented with fermented grains had similar thermal properties, which differed from those of white bread and bread supplemented with mycelium. Bread supplemented with fermented grains contained substantial mass fractions (on dry mass basis) of adenosine (0.92-1.96 µg/g), ergosterol (24.53-30.12 µg/g), ergothioneine (2.16-3.18 µg/g) and γ-aminobutyric acid (2.20-2.45 µg/g). In addition, bread supplemented with mycelium contained lovastatin (0.43 µg/g). White bread and bread supplemented with fermented grains had similar sensory results. Overall, fermented grains could be incorporated into bread to provide beneficial effects.

The paper analyzes the control of regime parameters during grain drying in grain dryers. It has been established that direct monitoring of the heating temperature of grain and its humidity in the dryer column in the grain layer is complicated by the uncertainty of sensor readings placed in the layer, which is caused by a significant difference in the heating temperature of the grain as a thermolabile material and a high-temperature heat carrier. The work considers various methods of preventing fire-hazardous situations and deterioration of grain quality as a result of its overheating by traditional methods by mechanical sampling of grain from a column and measuring its temperature and humidity using dielectric, conductometric or microwave methods of measurement. In order to determine the heating temperature of the grain indirectly by the temperature of the spent drying agent, an installation has been developed. The results of its production tests, the prototype design and technical characteristics are presented. Additional production studies have been carried out to determine the change in the moisture content of grain during the drying process in the grain dryer columns by an indirect method based on the relative humidity of the spent drying agent, as well as laboratory tests on the created testbed. The studies were carried out on wheat grain, grain mixture of wheat and barley, and sunflower seeds. The studies have shown high convergence of results in temperature and good convergence in grain moisture. According to the results of joint mathematical processing of the results of production and laboratory tests, regression equations were obtained for calculating the heating temperature and grain moisture during the drying process using the parameters of the spent drying agent: temperature and its relative humidity.

Effects of tempering with steam on the water distribution of wheat grains and quality properties of wheat flour

The rutin content of the grain of 31 buckwheat varieties (28F. esculentumand 3F. tataricum) grown on the high plain of Sila (Region of Calabria) and on the massif of Pollino (Region of Basilicata) presented a substantial degree of variation.Among theF. esculentumvarieties the lowest values were found for Botan and Spacinska, while the highest contents were observed in the varieties Emka and Lechnicka Krajova. As expected, the rutin content of the grain ofF. tataricumwas higher than that ofF. esculentum, with the variety Donan showing the highest value.In view of the role of rutin in conferring most of the functional food characteristics of buckwheat, knowledge of the grain rutin content expressed in a specific environment, together with the yield potential, is important for the identification of buckwheat varieties worth adopting in an area such as the high plain of Sila, which, thanks to its extent, has the potential to represent a novel territory for the profitable cultivation of buckwheat in Italy.

Objective: The immuno-modulating activity of natural substances was evaluated to assess their effects on human umbilical cord blood mononuclear cells (MNC). Most of the MNC might have been immunologically primed as they are exposed to immunological stressors, while MNC from the human umbilical cord blood (hUCB) are not. During pregnancy, MNC of hUCB is isolated from bio-stressors by virtue of the trophoblast stratum between the placenta and its neighboring maternal endometrium. Hence, the MNC is well protected from bio-stresses. The trophoblastic layer prevents MNCs of the hUBC from being affected by various factors circulating in the maternal blood, so that the exposure of MNC to those factors is reduced. Methods: After treatment with eleven different natural substances, including five herbal extracts and six pure compounds, the immunophenotypic expression of MNC subsets was analyzed via fluorescence activated cell sorting (FACS) analysis. Data reported here indicated that the extract of 79 wheat grass (Triticum aestivum L.) intensified the population of CD56^+ natural-killer (NK) cells, whereas the propagation of other MNC was insignificant. Results: NK cells separated with the positive magnetic bead cell isolation method (MACS) and treated with wheat grass extract showed marked cytotoxicity affecting the cells of Modal karyotype of human leukemia cell line, K562. Conclusions: This pilot study shows that wheat grass extracts likely orchestrates, enforces and promotes the in vitro maturation ofCD56^+ NK cells in the hUCB.

Cereals and pseudocereals are one of the most important crops. In recent years, number of people suffering from various food allergies and intolerances has grown and exactly, cereal proteins are the most common food allergen group. Pseudocereals are suitable alternative that have positive effect on human organism and do not induce allergies. The aim of this work was to analyze grains of winter wheat (Triticum aestivum L.), oat (Avena sativa) and buckwheat (Fagopyrum esculentum Moench.) and compare protein composition from the point of nutritional and technological quality. Wheat had the best technological quality based on the highest content of gluten proteins (63.42%) and HMW-GS (15.21%). Potentially allergenic wheat proteins with molecular weight in the range of 25 to 45 kDa gave strong signal in Western blot. Oat, due to the higher coefficient of nutritional quality (373.89%) and content of albumins and globulins (49.29%), had worse technological and better nutritional quality than wheat. The best nutritional quality was based on the highest coefficient of nutritional quality (6005.93%), content of albumins and globulins (60.81%) and essential amino acids in buckwheat. Buckwheat is suitable crop for gluten-free diet because it contained only 1.35% of prolamins that were not detected by Western blot analysis.

The administration of the investigated metabiotic feed additive to calves demonstrated a positive impact on growth performance. The inclusion of this additive into the diet, which comprised culture fluids with metabolites from Bacillus pumilus B-13250 and Kluyveromyces lactis in a 50:50 ratio, resulted in a statistically significant increase in the live weight of the experimental group compared to the control group. By the end of the first month, the experimental calves were heavier by 4.5 kg (7.2 %, p < 0.05). This difference increased to 7.6 kg (9.3 %, p < 0.05) at the end of the second month and reached 15.2 kg (14.7 %, p < 0.001) by three months of age. The average daily gain (ADG) during the initial application period (0–1 month) was significantly higher in the experimental group by 123.8 g (20.3 %, p < 0.01). From the first to the second month, the ADG remained significantly elevated by 100.0 g (16.2 %, p < 0.01), and between the second and third months, the ADG in the experimental group was 995.2 g, which exceeded the control by 257.1 g (34.8 %, p < 0.001). Furthermore, the calf survival rate was 100 % in the experimental group, compared to 90 % in the control group. The specific metabolite ratio from B. pumilus and K. lactis also positively modulated the gut microbiota in the large intestine, leading to a 6.7 % increase in mesophilic aerobic and facultative anaerobic microorganisms, a 93.5 % rise in lactic acid bacteria, alongside a 52.2 % reduction in coliform bacteria and a 16.7 % decrease in microscopic fungi.

The paper is devoted to the study of properties and quality indicators of functional meat-based products, which reduce the risk of toxic poisoning of the organism by radionuclides and salts of heavy metals. Creation of new meat product with radioprotective properties, which is able to remove salts of heavy metals from an organism, strengthening its protective functions, is of interest as a priority direction in food industry. The article analyses the significance of developing meat products with radioprotective properties. The components and their useful properties are considered; the physico-chemical properties, microbiological indicators, amino acid composition, radiological indicators are determined and organoleptic evaluation of meat pastes is carried out. Production approbation of experimental samples of meat pastes was carried out. The results of microbiological studies have shown that the number of mesophilic aerobic and facultative anaerobic microorganisms (QMAFAnM) grown on nutrient medium MPA does not exceed the confidence interval and amounts to 6.8 x 10 2CFU/g in canned meat “Meat Paste”. According to data of radiological indices of canned products it can be concluded that radionuclide content meets the requirements of SanPiN of permissible levels and is at a safe level, which allows to consider ready products as radiologically safe raw materials.