Osama I. A. Soltan

Изучено влияние муки из зерна сорго, полученной разными способами, на реологические свойства теста из мучных смесей. Образцы смесей получали путем замещения пшеничной муки сорговой (WH, P или V) в количестве от 5 до 25% с шагом в 5%. Мука WH была произведена путем шелушения-шлифования зерна сорго на лабораторном шелушителе с последующим выделением ядра, его измельчением на мельнице Perten 3100 и проходом через встроенное сито № 08. Для выработки муки P зерно сорго перед шелушением-шлифованием подвергали гидротермической обработке (ГТО), включавшей операции пропаривания и сушки. Муку V подвергали ГТО методом увлажнения в лабораторной вакуумной установке и отволаживания при атмосферном давлении и комнатной температуре. Контролем служила пшеничная хлебопекарная мука высшего сорта. Реологические свойства теста изучали на приборе Mixolab Chopin (Франция) с использованием протокола Simulator в режиме графика «Фаринограф». Определяли стандартные показатели качества и MTI – индекс толерантности к перемешиванию. Установлено, что внесение муки WH и V способствовало снижению водопоглотительной способности (ВПС) смеси с 58,6 (контроль) до 53,8–57,8%, в то время как внесение муки P увеличивало ее до 58,7–59,6%. Выявлено, что внесение муки P в количестве до 10% не влияет на ВПС смеси, однако увеличивает стабильность теста до 6,1 мин и снижает разжижение теста до 49 ЕФ. Рекомендовано вносить в смесь до 10% муки WH или V: наблюдали снижение ВПС, при этом стабильность теста возрастала с 4,3 (контроль) до 5,4 и 4,5 мин соответственно. Муку P следует вносить в мучную смесь в размере не более 5–10%. The effect of sorghum grain flour obtained by different methods on the rheological properties of dough from flour mixtures wThe effect of sorghum flour obtained using different methods on the rheological properties of dough from flour mixtures was studied. Samples of the mixtures were obtained by replacing wheat flour with sorghum flour (WH, P or V) in an amount of 5 to 25% with a step of 5%. WH flour was produced by hulling and polishing sorghum grain in a laboratory huller, followed by separation of the kernel, its grinding in a Perten 3100 mill and passage through a built-in sieve No. 08. To produce P flour, sorghum grain was subjected to hydrothermal treatment (HTT), which included steaming and drying, before hulling and polishing. V flour was subjected to HTT by moistening in a laboratory vacuum unit and softening at atmospheric pressure and room temperature. Premium wheat bakery flour served as a control. The rheological properties of the dough were studied on a Mixolab Chopin device (France) using the Simulator protocol in the Farinograph graph mode. Standard quality indicators and MTI (mixing tolerance index) were determined. It was found that the addition of WH and V flour contributed to a decrease in the water absorption capacity (WAC) of the mixture from 58.6 (control) to 53.8–57.8%, while the addition of P flour increased it to 58.7–59.6%. It was found that the addition of P flour in an amount of up to 10% does not affect the WAC of the mixture, but increases dough stability to 6.1 min and reduces dough liquefaction to 49 FU. It is recommended to add up to 10% WH or V flour to the mixture: a decrease in WAC was observed, while dough stability increased from 4.3 (control) to 5.4 and 4.5 min, respectively. Flour P should be added to the flour mixture in an amount of no more than 5–10%.

Introduction: Enzymatic processes occurring in dairy products during storage can lead to changes in protein composition, affecting products’ quality. Key players in these changes include endogenous enzymes, such as plasmin, and bacterial proteases like the heat stable protease from Pseudomonas LBSA1. The application of bioinformatic methods enables the modeling of protein hydrolysis and prediction of peptide formation with specific properties (e.g., organoleptic characteristics, bioactivity, molecular weight, amino acid sequence). Purpose: To evaluate changes in the peptide profiles of β-CN, αs1-CN, αs2-CN, and κ-CN caseins during simulated hydrolysis by plasmin and the heat stable bacterial protease Pseudomonas LBSA1. Materials and Methods: Casein sequences were analyzed using the UniProt database. Hydrolysis was modeled using BIOPEP-UWM (for plasmin) and regular expressions in RStudio (for Pseudomonas LBSA1). The degree of hydrolysis (DH) was calculated as the ratio of cleaved peptide bonds to the total possible bonds in the protein. Peptide sequences were analyzed using the “stringr” library in RStudio. Bitter and antioxidant peptides were identified using the BIOPEP-UWM database. Molecular weight and isoelectric point data were obtained via the “Peptides” library in RStudio. Results: 2D diagrams revealed distinct distributions of peptides based on molecular weight and isoelectric point, dependent on enzyme specificity. In the combined hydrolysis model, 4 bitter peptides, 3 types of bitter amino acids, and 6 antioxidant peptides were identified. Conclusion: Bioinformatic modeling enables the prediction of enzymatic changes in milk proteins during storage, their impact on quality, and enhances the efficiency of related experiments. These findings may support the development of approaches for assessing dairy product storage conditions and identifying quality markers.

Maintaining a robust immune system and safeguarding the liver from toxins are crucial for overall health. The study aimed to investigate the immunostimulant effects of papaya seed-enriched cakes (CPS) in countering carbon tetrachloride (CCl4)-induced immunocytotoxicity in rats (n= 48). The rats were divided into six groups (8 each): a control group (Group 1), rats fed cakes containing 15% papaya seeds (Group 2 — CPS), rats exposed only to CCl4 (Group 3 — CCl4), rats injected with CCl4 and administered silymarin (Group 4 — CCl4 + S), rats receiving both CCl4 and cakes with papaya seeds (Group 5 — CCl4 + CPS), and rats receiving both CCl4 and silymarin with papaya seed-enriched cakes (Group 6 — CCl4 + CPS + S). HPLC analysis of papaya seeds revealed the presence of ten polyphenol compounds, with quercetin, apigenin, and catechin identified as major flavonoids, along with pyrogallol, ellagic, and gallic acid as predominant phenolic acids. These compounds displayed potent antioxidant activity, attributed to the seeds’ high total phenolic and flavonoid content. The administration of CCl4 significantly affected hematological parameters, liver enzymes, hepatic oxidative stress, levels of TNF-α, IL-6, IgG, as well as IgM. However, rats fed with CPS exhibited mitigation of CCl4-induced toxic effects on hematological parameters and hepatotoxicity. CPS consumption enhanced the antioxidant system, improved inflammatory markers, and immune parameters, restoring them to normal levels. Histopathological analysis confirmed CPS’s ability to reduce CCl4-induced hepatocellular necrosis. Immunohistochemical assessment further revealed reduced immunoreactivity against cleaved caspase-3 expression and increased COX2 immunoreactivity, indicating hepatocellular regeneration in CPS. The combination of CPS and silymarin demonstrated even more notable improvements, suggesting augmented protective impacts against CCl4-induced immunosuppression and hepatotoxicity. In conclusion, CPS exhibited antioxidant properties and effectively protected against CCl4-induced immunotoxicity and hepatotoxicity, with additional benefits observed when combined with silymarin. These findings emphasize the potential health advantages of incorporating papaya seeds into food products, promoting immune system health, and safeguarding against liver damage induced by hazardous agents like CCl4.

The oxidation of food emulsions causes rancidity, which reduces their shelf life. To prevent rancidity, synthetic antioxidants are widely used in the food industry. However, due to their potential health risks, researchers are exploring natural alternatives. This study aimed to investigate whether Rosa canina fruit extract (RCFE) could be used as a natural antioxidant to extend the shelf life of mayonnaise. Mayonnaise containing varying concentrations of RCFE [0.125% (T1), 0.25% (T2), 0.50% (T3), 0.75% (T4)] was compared to a mayonnaise control sample (C1) and a mayonnaise sample containing 0.02% BHT (C2) for 60 days of storage at 4 °C. RCFE was found to have high levels of total phenols content (52.06 ± 1.14 mg GAE g⁻¹), total flavonoids content (26.31 ± 1.03 mg QE g⁻¹), and free radical scavenging activity. The GC–MS analysis of RCFE revealed 39 different peaks, whereas the HPLC analysis showed the presence of 13 polyphenolic compounds in RCFE. The pH values of T2, T3, and T4 mayonnaise samples substantially declined as storage progressed; however, the reduction was less than that of C1 and C2. After 60 days, mayonnaise samples T2, T3, and T4 had greatly reduced peroxide and free fatty acid levels compared to C1 and C2. The mayonnaise enriched with RCFE (T3 and T4) had the most potent antioxidative ability and the lowest value of lipid hydroperoxides (peroxide value, POV) and the lowest value of thiobarbituric-acid-reactive substances (TBARS). The sensory evaluation revealed that the T3 sample exhibited the highest overall acceptability. In conclusion, this study recommends that RCFE could be used as a natural preservative to enhance the shelf life of functional foods.

Flowers are rich sources of bioactive antimicrobial, antioxidant, and anticancer components. This study aimed to determine the constituents of the ethanol extract of Malvaviscus arboreus red flower (ERF) by GC-MS analysis and HPLC identification of phenolic compounds and flavonoids, in addition to the ¹HNMR fingerprint. The antimicrobial, antioxidant, and cytotoxic activities of the ERF were investigated. The GC-MS analysis revealed twenty-one components, while HPLC analysis revealed the presence of phenolic and flavonoid compounds. The ERF showed antifungal and antibacterial activity. The highest antibacterial activity was found against Vibrio damsela where a time-kill assay revealed a decline in the amount of viable V. damsela. For fungi, the highest activity was observed against Aspergillus terreus. Using the SRB test on HepG2, the anti-proliferative efficacy of the ERF was evaluated. Cell cycle analysis was utilized to determine autophagic cell death. The ERF prevented the proliferation of the HepG2 cell line with an IC₅₀ of 67.182 µg/µL. The extract primarily promoted apoptosis in HepG2 cells by accumulating hypodiploid cells in the sub-G0/G1 phase, increased caspase 3/7 activity, and caused considerable autophagic cell death in apoptosis-deficient cells. Finally, the observed elevation of cancer cell death indicated that ERF had substantial anticancer potential against HepG2 cells.

The effect of fenugreek and lingonberry supplements, containing natural antioxidants and a lot of important nutrition components, on the chemical composition and antioxidant content of flour mixture based on whole oat flour were investigated. Oat flour was produced using hydrothermal treatment, which included intensive moistening of the grain in the vacuum unit, standing, and drying. In addition to whole oat flour, the highgrade wheat flour, dry wheat gluten, and fenugreek seed powder or dried lingonberry powder were added to the flour composite mixture. The chemical composition of raw material and flour composite such as protein, carbohydrates, fat, and moisture was determined. Besides, antioxidant components, like Vitamin C and flavonoids in raw material and flour composites were investigated. From results, it has been established that adding fenugreek seed powder and dried lingonberry powder to flour composite based on oat flour leads to significant enhancing in the chemical composition and antioxidant compounds: the addition of the fenugreek seed powder led to the increase of protein content in the flour composite. Furthermore, adding dried lingonberry powder and fenugreek seed powder led to a slight effect on carbohydrates. The addition of fenugreek seed powder has the greatest effect on the content of flavonoids. In addition, vitamin C was significantly increased by the addition of lingonberry. According to, the results of our research can recommend the addition of fenugreek seed powder and lingonberry to oatwheat flour composite leading to improvement of its nutritional and antioxidant properties.