Influence of microflora composition on safety and colour parameters of "kumpia wieprzowa" during ripening.

The aim of this study was to define the influence of microbiological activity on the safety (microflora composition, biogenic amine amount) and colour of "kumpia wieprzowa" during the 3-month ripening period. The study included the amount of aerobic bacteria, yeast, lactobacilli rods, coagulase-negative cocci, pH and colour parameters as well as the content of nitrates (V) and (III), biogenic amines and amino acids. The lactobacilli and cocci constituted the predominant microflora of the ready-to-eat product (4.9-5.2 and 5.2-5.4 log cfu/g, respectively), although further mesophilic bacteria identification revealed the presence of numerous aerobic, aerotolerant and anaerobic species, mostly gram-positive, spore- and non-spore-forming. The absence of 2-phenylethylamine and putrescine and the low level of tryptamine (2.5 mg/kg) at the beginning of the ripening as well as the increase of tyramine and spermine amounts from 11.5 and 2.7 to 21.9 and 4.0 mg/kg, respectively during the treatment, denoted the good quality of raw meat used and dynamic growth of the desired acidifying and denitrifying microorganisms. The development of the coagulase-negative cocci population corresponded with the a* and C* colour parameters and the nitrate (III) content increase, the final result of which was 26.9, 27.5 as well as 19.4 mg/kg. The content of nitrates (V) and (III) was optimal to obtain a non-cured, safe and suitably coloured, long-term ripened meat product.

The influence of inoculum composition on selected bioactive and nutritional parameters of grass pea tempeh obtained by mixed-culture fermentation with Rhizopus oligosporus and Aspergillus oryzae strains.

Tempeh is a popular Indonesian product obtained from legume seeds by solid-state fermentation with Rhizopus sp. The aim of this research was to study the effect of simultaneous mixed-culture fermentation of grass pea seeds on selected parameters of products as compared to traditional tempeh. The inoculum contained different ratios of Rhizopus oligosporus and Aspergillus oryzae spores. The simultaneous fermentation of grass pea seeds with inoculum consisting of 1.2 × 10(6) R. oligosporus and 0.6 × 10(6) A. oryzae spores (per 60 g of seeds) resulted in a product of improved quality, as compared with traditionally made tempeh (obtained after inoculation with 1.2 × 10(6) R. oligosporus spores), at the same fermentation time. This product had radical scavenging ability 70% higher than the one obtained with pure R. oligosporus culture and contained 2.23 g/kg dm of soluble phenols. The thiamin and riboflavin levels were above three (340 µg/g dm) and two (50.50 µg/g dm) folds higher than in traditionally made tempeh, respectively. The product had 65% in vitro bioavailability of proteins and 33% in vitro bioavailability of sugars. It also contained 40% less 3-N-oxalyl-L-2, 3-diaminopropionic acid (0.074 g/kg dm), as compared to traditional tempeh.

The effect of germination on antioxidant and nutritional parameters of protein isolates from grass pea (Lathyrus sativus) seeds.

The aim of this research was to study the antioxidant and nutritional (selected objects) properties of protein isolates obtained from grass pea seedlings as compared with soaked and raw seeds. Two percent extract of isolate from 5-day-old seedlings showed the highest total antioxidant activity (25%) and the ability to chelate Fe²+ (2.35 mg/g d.m.) as compared with other isolates. Protein isolates from grass pea seeds had on average 89% total protein, 87% in vitro protein bioavailability, about 5574 TIU/g (d.m.) (trypsin inhibitors activity) and did not contain ODAP. Germination of seeds for 5 days considerably improved the in vitro bioavailability of isolates, by 12%, and profile of sulfur amino acids by 42%, in comparison with isolates obtained from the raw seeds. Isolates from 5-day-old grass pea seedlings had the best antioxidant properties and improved nutritional parameters (as compared with raw seeds), which makes them worthy of being considered as a potential food additive.

Purification and characterization of alpha(1)-proteinase inhibitor and antithrombin III: major serpins of rainbow trout (Oncorhynchuss mykiss) and carp (Cyprinus carpio) blood plasma.

The main serine proteinase inhibitors of rainbow trout (Oncorhynchuss mykiss) and common carp (Cyprinus carpio) blood plasma were isolated and purified. The investigated inhibitors, alpha(1)-proteinase inhibitor (alpha(1)-PI) and antithrombin III (AT III), act by forming stable complexes with target proteinases. The association rate constants k (on) for the interaction of fish plasma inhibitors with several serine proteinases have been determined: k (on) for both carp and rainbow trout alpha(1)-PI were >10(7) M(-1) s(-1) for human neutrophil elastase, and in the case of bovine trypsin and chymotrypsin k (on) values were 2.0-5.2 x 10(6) M(-1) s(-1). Association rate constants k (on) for the interaction of carp and rainbow trout AT III with bovine trypsin and thrombin were about 1.3 x 10(4)-7.9 x 10(5) M(-1) s(-1) without and >10(7) M(-1) s(-1) in presence of heparin; so antithrombins require the presence of heparin to become effective proteinase inhibitors. The high degree of homology of the estimated amino acid sequences of fish inhibitors reactive site loops confirms their similarity with other proteinase inhibitors from the serpin family.

Effect of antimicrobial apomyoglobin 56-131 peptide on liposomes and planar lipid bilayer membrane.

The horse apomyoglobin 56-131 peptide is a convenient object for studies on the recently discovered antimicrobial activities of haem-binding protein fragments called haemocidins. The purpose of this study was to determine the effect of this peptide on planar lipid bilayer membranes and on liposomes of different lipid compositions. Micromolar concentrations of the apomyoglobin 56-131 fragment disrupt phosphatidylserine/phosphatidylethanolamine planar lipid bilayers without discrete conductance changes. The observed detergent-like action is dependent on peptide concentration; the lower amount of peptide resulted in longer bilayer lifetime. The cholesterol has an inhibitory effect on peptide-induced liposome lysis as shown by calcein release from liposomes. Additionally, there was considerable lytic activity on liposomes formed from anionic lipids of the sort found in bacterial membranes. Circular dichroism (CD) experiments showed that the peptide had a disordered structure in aqueous solutions and folds gradually to form helices in both membrane-mimetic trifluoroethanol solutions as well as in liposome suspensions. The features of the apomyoglobin 56-131 fragment that are similar to the cationic antimicrobial peptides acting in a 'carpet-like' manner are discussed.

Fast, isotope-free methods for the assay of thiamine-binding proteins and for the determination of their affinities to thiamine-related compounds.

A fast, isotope-free method for the determination of parameters for the interactions of proteins with thiamine and related compounds was developed. The free and bound forms of a ligand (thiamine or a fluorogenic analogue) were separated by ultrafiltration using commercially available centrifugal protein microconcentrators (Nanosep, Pall Filtron). The free thiamine concentration in the filtrate was analysed by (i) a pre-column derivatisation of thiamine to thiochrome with the use of alkaline potassium hexacyanoferrate(III) followed by reverse-phase HPLC (isocratic, analytical ODS column, 10 mM potassium phosphate, pH 7.8, 5% tetrahydrofuran) with fluorometric detection (excitation at 365 nm, emission at 430 nm), or (ii) an ion-pair reverse-phase HPLC (isocratic, ODS column, 0.08% trifluoroacetic acid-0.08% sodium octanesulfonate-25% tetrahydrofuran) with post-column derivatisation and fluorometric detection. The 'saturation-binding' version (single ligand added in increasing doses to the protein samples) of this method allowed the determination of low micromolar concentrations of thiamine-binding proteins and of the dissociation constants of their complexes with thiamine or fluorogenic thiamine analogues in the range of 0.3-10 microM. Using the other, 'competitive displacement' version (constant amount of thiamine plus increasing doses of a competing ligand), dissociation constants at least one order of magnitude higher could successfully be determined.