ABSTRACT
The purpose of the research was to examine the effect of the laboratory production of dried potato dice on the content of phenolic compounds in one yellow-fleshed potato variety and four blue-fleshed potatoes varieties. Coloured-flesh potato varieties were characterised by about three times higher amount of total phenolic content than traditional yellow-fleshed ones. The predominating phenolic acids in potato were chlorogenic acid and its isomers, which account about 90% of total phenolic content in tubers. The phenolic acid content decreased by 80% after peeling the blue-fleshed potatoes and by 60% after peeling the yellow variety. The dried potato dice obtained from yellow-fleshed potatoes had no content of phenolic acids but produced from colour-fleshed potatoes contained about 4% of the original phenolic content of the raw material. Chlorogenic acid amounted about 97% of total phenolic acid content, and the rest was neochlorogenic acid.
Subject(s)
Plant Tubers/chemistry , Polyphenols/chemistry , Solanum tuberosum/chemistry , HydroxybenzoatesABSTRACT
Protein hydrolysates of profitable properties were prepared from the fodder potato protein concentrate. The hydrolysis process was performed with the use of commercial available enzyme (Alcalase) over a 2 and 4 h incubation period. Chemical and amino acid composition as well as functional properties of resultant hydrolysates were determined. A 2 h long process occurred profitable to obtain preparations of well balanced amino acid composition as well as proved functional properties. The industrial preparation, modified within proteolytic enzyme, totally soluble (average 98%), was characterised by fivefold higher oil holding capacity (average 5.4 cm(3)/g) and much better foam capacity (more than 150%) as compared to the material underwent modification (13.00%, 2.1 cm(3)/g and 5.33%, respectively). Presented results suggested potential use of fodder potato protein not destined directly for food purposes as the suitable product for preparations characterised by high nutritive value and functional properties.
Subject(s)
Food Analysis/methods , Protein Hydrolysates/chemistry , Solanum tuberosum/chemistry , Amino Acids/chemistry , Amino Acids/metabolism , Animal Feed , Bacillus/metabolism , Colorimetry , Hydrolysis , Molecular Weight , Nutritive Value , Peptide Hydrolases/metabolism , Proteolysis , Reproducibility of Results , Solubility , Spectrophotometry , Subtilisins/metabolismABSTRACT
We have previously shown that maternal iron (Fe) deficiency not only reduces fetal size, but also increases blood pressure in the offspring when they are adults. In this paper we examine whether there are critical periods when supplementation reverses or fails to reverse the effect both on size and on expression of genes of Fe metabolism. We made dams Fe deficient, mated them and provided supplements of Fe in the diet from the beginning of gestation (0.5 days), from 7.5 days or from 14.5 days. Within 12 h of birth, dams and neonates were killed and tissues taken and examined. Fe deficiency throughout pregnancy reduces neonatal size. Supplementation from the beginning of the first, second or third week all reduced the effect. Maternal haematocrit was restored to normal levels only in animals given supplements for at least 2 weeks. In contrast, the neonates' Fe levels were normal in all supplemented groups. These results were mirrored in liver Fe levels and in transferrin receptor mRNA. Iron-responsive element (IRE)-regulated divalent metal transporter 1 (DMT1) increased in maternal and neonatal liver. Non-IRE-regulated DMT1 levels did not change in the maternal liver, but decreased in the neonatal liver. H and L ferritin mRNA levels also showed different patterns in the mother and her offspring. Finally, the neonatal size correlated with maternal Fe stores, and not with those of the fetus. The data demonstrate that Fe supplementation during pregnancy is most effective when given early, rather than later, in gestation.
