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34 results on '"Teleszko, Mirosława"'

3. Use of Directed Lactic Fermentation to Obtain Plant-Based, Upcycled Beverage from Milk Thistle Endosperm.

Author

Teleszko, Mirosława, Haraf, Gabriela, Zając, Adam, Garncarek, Zbigniew, Górska, Katarzyna, Krzos, Grzegorz, Hałaburda, Agnieszka, and Kotecki, Paweł

Abstract

This study aimed to evaluate the possibility of using milk thistle endosperm (MTE) extract with a protein content of >2 g/100 mL to obtain a fermented product, an alternative to milk beverages. Directed lactic fermentation with Lacticaseibacillus rhamnosus was carried out. The course of the process was monitored. The changes in pH, the saturation of the medium with dissolved oxygen, and temperature were measured. The values of the main nutritional parameters, silymarin content, amino acid profile/content, and the PDCAAS value (Protein Digestibility-Corrected Amino Acid Score) were determined in the extract before and after fermentation. The lactic acid fermentation of the MTE extract took place in four phases, with the activity of L. rhamnosus being the most intense between 4 and 8 h into the process. As a result of fermentation, there were changes in the total amino acid content in the tested medium, suggesting the catabolism of aspartic acid, arginine, proline, and isoleucine via LAB took place. Particularly significant was the increase in the content of lysine and valine (4.95 and 4.68 g/100 g of total AA, respectively), which are the limiting amino acids in MTE. Although MTE contained approximately 1% silymarin, no presence of this flavonolignan complex was found in the extracts. [ABSTRACT FROM AUTHOR]

Published
2024
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22. FATTY ACID COMPOSITION OF TURKEY BREAST MUSCLE AND THE SALUTOGENIC FEEDING REGIMEN FORMULATIONS (A PILOT STUDY).

Author

Goluch, Zuzanna, Okruszek, Andrzej, Haraf, Gabriela, Moroch, Robert, Rybarczyk, Artur, Wereńska, Monika, and Teleszko, Mirosława

Abstract

The objective of this study was to conduct a preliminary assessment of the impact of adding salutogenic formulations to turkey feeding diets on the fatty acid profile of intramuscular fat from breast and on their lipid profile indicators. The experiment was carried out on 60 BIG-6 breed turkeys. Turkey toms were fattened up to 20 weeks of age (140 days). From the rearing day of 42, the turkeys in the control group (BIOPOINT) were given Biopoint® supplements in drinking water (copper, selenium, flavonoid, lysine, vitamins C and E, garlic extract), while the experimental group was given Multicraft? fermented herbs extract (FHE) containing Saccharomyces cerevisiae, L. casei, L. plantarum. Twelve hours post mortem, m. pectoralis superficialis was excised and used for sampling (n=30 for each group), then stored for 18 months at the temp. of -20°C. 12 samples from or each group were taken for analysis in this pilot study. Once the samples were defrosted, the lipid profile was evaluated with the use of gas chromatography. The total antioxidant capacity of meat was determined by using the FRAP method. Based on FA contents, the following indexes were calculated: atherogenicity (AGI), thrombogenicity (TI), polyene peroxidisability (PI), nutri value (NVI) and h/H ratio. Regarding consumers' health, the lipids from FHE group of turkeys were characterized by a more expedient lipid acids profile and the following indicators: P/S (1.32), TI (0.63), h/H (1.41), PI (42.1), polygene index (0.06), compared with those from BIOPOINT group turkeys (vs. 1.17; 0.67; 1.26; 0.0; 38.3). Supplementation with FHE had a positive impact on the total antioxidant status of the turkey muscles. It may be concluded that owing to its positive influence on the metabolism of lipids and lipoproteins, the breast meat sourced from turkeys fattened with FHE supplementation with a confirmed salutogenic lipid profile may be beneficial for the health of consumers in the context of prevention of cardiovascular diseases. [ABSTRACT FROM AUTHOR]

Published
2020

34. Section: Processing and Products The protein and fat quality of thigh muscles from Polish goose varieties

Author

Haraf, Gabriela, Wołoszyn, Janina, Okruszek, Andrzej, Goluch, Zuzanna, Wereńska, Monika, and Teleszko, Mirosława

Abstract

The study aimed to evaluate the nutritional value of thigh meat from four Polish geese varieties. Protein, fat, and cholesterol content, as well as amino acid and fatty acid profiles, were established. Based on the percentage of amino acid in protein and fatty acids in meat lipids, the health lipid indices were calculated. The experimental material covered thigh muscles from 17-week-old Kartuska (Ku), Suwalska (Su), Lubelska (Lu), and Kielecka (Ki) geese reared in a semi-intensive system. Muscle protein content did not differ significantly between varieties. The protein of the Ka, Su, Lu, and Ki goose meat was deemed high-value as it contained all the essential amino acids in the proportions consistent with the standard protein (FAO, 2013). The muscles of all researched geese varieties were characterized by a high level of lysine (Lys), which indicates that this meat is a good source of it (AASLys240 – 280%). Current findings showed that PUFA/SFA and PUFA n-6/n-3 ratios in Ka, Su, Lu, and Ki muscles were found to be within the optimum values for human diets. No significant differences were observed in MUFA, PUFA, and UFA between the analyzed muscles. The meat of Ka and Su contained significantly more lipids than Lu and Ki. A more beneficial amino acid profile was found in Ka meat due to a higher content of PUFA n-3 and the best n-6/ n-3 ratio in comparison with other varieties. The muscles of Ka variety also contained the least cholesterol. However, the Ki goose muscles stood out among other varieties the least percentage of saturated fatty acids – SFA, the highest share of DHA (C 22:6 n-3) as well as the most beneficial value of the following indices: UFA/SFA, h/H and NVI. The thigh muscles of Ka, Su, Lu, and Ki were characterized by an IA index found to meet the levels of recommended values (<1) in the diet of a human being, while the IT was slightly higher than the recommended value (<0.5).

Published
2021
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