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The analysis of nucleic acids is one of the fundamental parts of modern molecular biology and molecular diagnostics. The information collected predominantly depends on the condition of the genetic material. All potential damage induced by oxidative stress may affect the final results of the analysis of genetic material obtained using commonly used techniques such as polymerase chain reaction or sequencing. The aim of this work was to evaluate the effects of high temperature and pH on DNA structure in the context of the occurrence of oxidative damage, using square-wave voltammetry and two independent research protocols. We resulted in visible oxidation damage registered in acidic conditions after the thermal denaturation process (pH 4.7) with changes in the intensity of guanine and adenine signals. However, using phosphate buffer (pH 7.0) for DNA denaturation negatively affected the DNA structure, but without any oxidized derivatives present. This leads to the conclusion that oxidation occurring in the DNA melting process results in the formation of various derivatives of nucleobases, both electrochemically active and inactive. These derivatives may distort the results of molecular tests due to the possibility of forming complementary bonds with various nucleobases. For example, 8-oxoguanine can form pairs with both cytosine and adenine. [ABSTRACT FROM AUTHOR]

Black cherry, which occurs in European forests, contributes to their distortion or degradation of native ecosystems. Therefore, measures are taken to reduce its occurrence. One of them is the biological method involving grazing animals. The aim of this research was to develop and identify an attractant that would increase the attractiveness of black cherry as a feeding base for deer, which would limit its occurrence. This research was carried out in Zielonka (17.10941 E 52.553975 N). In the experiment, 3-year-olds were used: Tilia cordata, Acer pseudoplatanus, A. platanoides, Fagus sylvatica and Prunus serotina. Before planting the seedlings, their height was measured. The control (K, 10 trees) consisted of trees of each species that were not sprayed with attractants. Another set of 10 trees were treated over the entire surface of the shoots with a bait mixture (MW), and the next 10 trees were sprayed with a 10% aqueous solution of NaCl. The attractant spraying was repeated six times. All damage observed was recorded. The inventoried tree damage was divided into four categories: 0%, no damage; I, 1–20% damaged trees; II, 21–50% damaged trees and III, more than 50% damaged trees. The results of the Mann–Whitney U test (p = 0.0109), at the assumed level of significance (α = 0.05), showed that slightly higher seedlings were browsed. These studies indicate the potential of using attractants as preparations influencing the palatability of the black cherry for deer. All recorded bites were classified as degree I damage. The trees were gnawed by fallow deer, 35.33% of trees were not damaged by game at all, and 64.66% of trees were damaged in degree I. In the case of sycamore maple, Norway maple and linden, the bait mixture did not increase the number of nibbled buds and leaves, while NaCl increased the attractiveness of beech and black cherry as a feeding base. Conducting further research studies on the improvement of preparations may give a chance to reduce the use of chemicals in forest protection and give the possibility of using attractants where it is impossible to use herbicides. [ABSTRACT FROM AUTHOR]

Total antixodative effect is difficult to predict because the total antiradical capacity depends not only on properties of individual compounds, but also on their mutual interactions. The study examined the effect of the addition of Ginkgo biloba antioxidants to refined rapeseed oil on the stabilization of the oil and its triacylglycerols, measured by an Oxidograph accelerated oxidative stability test and the Rancimat test. The mineral composition of oil was also determined. The tested samples were observed to respond differently in terms of the induction period, which was the longest periods for ethanolic extracts, and the shortest for aqueoeus ones. The highest values of the protective factor were observed in the samples with added ethanolic extract of green leaves, while the lowest ones were noted in all aqueous extracts. In all the tested samples, values of the protection factor increased along with the growing extract concentration in a sample. Among the tested additives, butylated hydroxytoluene added to a sample of oil resulted in the longest induction period. Among the analysed microelements, iron was the prevalent one, with its concentration being significantly higher in water extracts. The least abundant was selenium. The antioxidative capacity of Ginkgo biloba extract resulted from the presence of transitional metals and polyphenols, as the presence of zinc, copper and iron affects the bioavailability of flavonoids. Negative relationships were noted between microelements in the extracts and its oxidative stability, which indicated the oxidative activity of the former. G. biloba extracts may be a new source of stabilising additives for high-fat foods. However, further reasearch I needed to confirm this assumption, particularly because food is a complex matrix, in which ingredients might interact with one another, causing higher or lower antioxidative capacity. [ABSTRACT FROM AUTHOR]

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The durian is a fruit from Southeast Asia. It occurs in varieties such as 'Mon-thong', 'Cha-ni', 'Kra-dum' and 'Kob-ta-kam'. It is famous for its strongly repulsive aroma due to the content of organic sulphur compounds. The durian is a source of carbohydrates, especially sucrose. It also contains acids from the omega-6 family, mainly γ-linolenic acid and linoleic acid. It also contains vitamin C, B vitamins and folic acid. This fruit is rich in antioxidants, which translates into its health-promoting properties. It has a low glycaemic index. The durian fruit can be consumed in a fermented form (tempoyak). Its pits are edible after thermal treatment. The growing consumption of exotic fruits and dishes made from these fruits may increase the role of durians in the European diet. [ABSTRACT FROM AUTHOR]