The effects of peeling and cooking on the mineral content and antioxidant properties in carrots enriched with potassium iodate and/or selenite (Se(IV)) and selenite (Se(VI)).

Research covered six variants: control, unfertilized carrots and carrots fertilized with: KIO3, Na2SeO4, Na2SeO3, KIO3 and simultaneously with Na2SeO4, and fertilized with KIO3 and simultaneously Na2SeO3. Carrots enriched with iodate or selenite, or both iodate and selenite, were characterized by higher amount of these minerals. Changes to the content of micro- and macroelements, during the cooking time of the carrots, both in peeled and unpeeled carrots, did not head in the same direction (increase, decrease and no change). However, cooking an unpeeled carrot generally resulted in the increased content of polyphenol and carotenoids. On the other hand, cooking peeled carrots led to a decrease in the content of polyphenol and a general lack of change in carotenoid content in relation to the unpeeled cooked carrot. During cooking, the antioxidant activity of the carrot being assessed changed together with the direction of changes in polyphenol content but not in line with the direction of changes in carotenoids.

The Impact of Carrot Enriched in Iodine through Soil Fertilization on Iodine Concentration and Selected Biochemical Parameters in Wistar Rats.

Iodine is one of the trace elements which are essential for mammalian life. The major objective of iodine biofortification of plants is to obtain food rich in this trace element, which may increase its consumption by various populations. Additionally, it may reduce the risk of iodine deficiency diseases. In this research for the first time we have assessed the bioavailability of iodine from raw or cooked carrot biofortified with this trace element on iodine concentration in selected tissues and various biochemical parameters as well as mRNA expression of some genes involved in iodine metabolism in Wistar rats. Statistically, a significantly higher iodine level was determined in urine, faeces and selected tissues of rats fed a diet containing biofortified raw carrot as compared to a diet without iodine and a diet containing control cooked carrot. Biofortified raw carrot significantly increased triiodothyronine concentration as compared to animals from other experimental groups. The highest thyroid stimulating hormone level was determined in rats fed control cooked carrots. mRNA expression of selected genes was affected by different dietary treatment in rats' hearts. Biofortified raw and cooked carrot could be taken into account as a potential source of iodine in daily diets to prevent iodine deficiency in various populations.

Transcriptome Profiling of Caco-2 Cancer Cell Line following Treatment with Extracts from Iodine-Biofortified Lettuce (Lactuca sativa L.).

Although iodization of salt is the most common method used to obtain iodine-enriched food, iodine deficiency disorders are still a global health problem and profoundly affect the quality of human life. Iodine is required for the synthesis of thyroid hormones, which are crucial regulators of human metabolism, cell growth, proliferation, apoptosis and have been reported to be involved in carcinogenesis. In this study, for the first time, we evaluated the effect of iodine-biofortified lettuce on transcriptomic profile of Caco-2 cancer cell line by applying the Whole Human Genome Microarray assay. We showed 1326 differentially expressed Caco-2 transcripts after treatment with iodine-biofortified (BFL) and non-fortified (NFL) lettuce extracts. We analysed pathways, molecular functions, biological processes and protein classes based on comparison between BFL and NFL specific genes. Iodine, which was expected to act as a free ion (KI-NFL) or at least in part to be incorporated into lettuce macromolecules (BFL), differently regulated pathways of numerous transcription factors leading to different cellular effects. In this study we showed the inhibition of Caco-2 cells proliferation after treatment with BFL, but not potassium iodide (KI), and BFL-mediated induction of mitochondrial apoptosis and/or cell differentiation. Our results showed that iodine-biofortified plants can be effectively used by cells as an alternative source of this trace element. Moreover, the observed differences in action of both iodine sources may suggest a potential of BFL in cancer treatment.

Relationship between the intake of energy and basic nutrients and the BMI values in group of children aged 10-12.

BACKGROUND: According to the WHO data in January 2007, 14 million children were overweight in the countries of the European Union. The problem of childhood obesity should be considered as one of the biggest challenges facing twenty- first century nutrition and pediatrics. OBJECTIVE: The aim of this study was to show the correlation between energy, basic nutrients intake and BMI of school children aged 10-12 years, using Pearson's correlation coefficient. MATERIALS AND METHODS: 169 pupils (69 from Krakow and 100 from Skawina), aged 10-12, participated in these studies. The studies were approved by the Board of Education, school principals and the parents. On the basis of measurements of weight and height, body mass index (BMI) was calculated. 24 h dietary recalls were collected in the spring and autumn of 2006, for 4 selected days per week. RESULTS: Intake of energy, total carbohydrate and fat did not met requirements, but intake of protein was too high. Proper weight, based on BMI values in the population aged 10-12, were found in 74.9% of boys and 81.2% of girls. Deficiencies in body weight occurred in 4.2% and 3.4%, overweight in 15.6% and 10.0% while obesity in 5.3% and 5.4% of respondents. CONCLUSIONS: Inverse correlation was found between the implementation of standards for energy and BMI values of children. It was observed positive correlation between the consumption of total and animal protein and BMI value. KEY WORDS: children, underweight, obesity, BMI, nutrients, nutrition, Pearson's correlation coefficient.

An addition of sourdough and whey proteins affects the nutritional quality of wholemeal wheat bread.

BACKGROUND: Bread can be a good source of nutrients as well as non-nutrient compounds. This study was designed to assess the effect of adding of sourdough and whey proteins to wholemeal (WM) bread produced by bake-off technology on chemical composition and bioavailability of proteins, calcium, phosphorus, magnesium and iron content in Wistar rats. MATERIAL AND METHODS: Wholemeal breads were baked with using conventional or bake off technology. In breads chemical composition, selected minerals content, amino acid composition were measured. Five week-old Wistar rats (n = 30, male), were randomly divided into fi ve groups and fed with modified AIN-93G diets containing experimental breads. In animal study the nutritional value of breads' proteins and concentration of selected minerals in serum, liver and femoral bone, were measured. RESULTS: The body weight gain, biological value (BV) and net protein utilization (NPU) were significantly higher in rats fed with partially baked frozen wholemeal (PBF WM) bread with sourdough and whey proteins. The level of magnesium was significantly lower in serum of animals fed with the diet containing PBF WM bread with sourdough and whey proteins in comparison to rodents fed with conventional WM bread with sourdough. The content of iron was significantly higher in liver of rats fed with PBF WM with sourdough bread in comparison to the groups fed with conventional WM and conventional WM with sourdough breads. CONCLUSIONS: Sourdough addition can be recommended in a production of whole wheat partially baked frozen bread but its use is further more beneficial if it is fermented with whey proteins.

[Assessment of intake of minerals with daily diets by children aged 10-12 years from Malopolska region]. / Ocena pokrycia zapotrzebowania na skladniki minerlane przez dzieci w wieku 10-12 lat z regionu Malopolski.

BACKGROUND: Adolescence is a time of rapid growth and development of the organism. During intense growth and maturation changes taking place in the body, it cost higher demand for energy and nutrients including minerals. OBJECTIVE: The aim of this study was to assess the intake of sodium, potassium, calcium, phosphorus, magnesium, iron, zinc, copper and manganese with daily diets by children aged 10-12 years. MATERIALS AND METHODS: Assessment of intake of mineral compounds from daily diets was conduced with using 24 hours recall. Data were collected in spring and autumn of 2006 in randomly selected primary schools in Krakow and Skawina. Average intake of minerals (Na, K, Ca, P, Mg, Fe, Zn, Cu, Mn) with daily diets by respondents and the meeting of requirements was estimated with using the computer softwere Diet 2. RESULTS: In almost all cases intake of minerals with daily diets did not meet requirements. Daily dies of children did not met requirements for major minerals i.e. calcium and magnese, and for trace minerals copper, zinc, iron. Insufficient intake of calcium, while fully covering the demand for phosphorus, resulted in improper ratio these minerals in the diet (0.62 at the recommended, of 1). Intake of manganese and potassium fully covered demand, while the sodium and salt were taken in excess. CONCLUSIONS: To low intake of minerals compounds by children may increase the risk of development of diet non-communicable diseases.

Effect of microwave field on trypsin inhibitors activity and protein quality of broad bean seeds (Vicia faba var. major).

BACKGROUND: In human nutrition legume seeds are usually subjected to soaking and thermal processes, mainly by using traditional cooking method. This method which has been used for decades, does not allow to control and adjust the parameters of this process. Therefore it does not seem to be the optimal method. Undoubtedly, microwave field is an alternative thermal process to conventional technique. The aim of this study was to assess the impact of microwave field on the activity of trypsin inhibitors and protein quality of three varieties of broad bean seeds. MATERIAL AND METHODS: The study was performed on dry seeds of broad bean varieties Windsor White, Bachus and Basta. The seeds were soaked and heated in a microwave. The seeds absorbed different energy doses from 500 J/g, through 750, 1000, 1250, 1500, 1750 to 2000 J/g. The study material prepared in this way was tested for trypsin inhibitor activity, protein solubility and in vitro protein digestibility. The results were analysed by the one-way analysis of variance. RESULTS: Microwave heating resulted in decreased activity of trypsin inhibitors and protein solubility and increased digestibility of protein in all tested varieties of broad bean seeds. With increasing doses of the microwave field energy a decrease in protein solubility was observed. Satisfactory reduction in trypsin inhibitors at the level of 70-75% and highest protein digestibility were obtained by using a microwave field with energy dose of 1000 J/g of seeds. CONCLUSION: It can be concluded that the optimal dose of microwave energy field which will produce a relatively low activity of trypsin inhibitors and the highest protein digestibility together with maintaining solubility of broad been seeds was 1000 J/g seed.