Czech Journal of Food Sciences, 2006 (vol. 24), issue 4
Biosynthesis of food constituents: Peptides - a review
Jan Velíšek, Roman Kubec, Karel Cejpek
Czech J. Food Sci., 2006, 24(4):149-155 | DOI: 10.17221/3311-CJFS 
This review article gives a brief survey of principal pathways that lead to the biosynthesis of most important peptides occurring in foods. Glutathione, selected plant γ-glutamyl peptides, and animal histidine dipeptides are included in this review.
Freezing point of heat-treated drinking milk in the Czech Republic
Pavlína Navrátilová, Bohumíra Janštová, Petra Glossová, Lenka Vorlová
Czech J. Food Sci., 2006, 24(4):156-163 | DOI: 10.17221/3313-CJFS
In theCzechRepublic, the freezing point of milk is presently used as a quality indicator of cows' raw milk as well as of heat-treated drinking milk, and its limit value is ≤ -0.520°C. Of the total of 295 drinking milk samples examined over a period of one year, 145 were samples of pasteurised milk and 150 were samples of UHT milk. In compliance with the Czech State Standard57 05 38, the freezing point was determined by a thermistor cryoscope. The measured mean value of the freezing point of the heat-treated drinking milk was -0.515°C ± 0.0078. A total of 207 (70.2%) samples of the heat-treated drinking milk, i.e. 93 (64.1%) samples of pasteurised...
Inhibitory effect of goat and cow milk fermented by Bifidobacterium longum on Serratia marcescens and Campylobacter jejuni
Hrvoje Pavlović, Jovica Hardi, Vedran Slačanac, Marija Halt, Dragana Kocevski
Czech J. Food Sci., 2006, 24(4):164-171 | DOI: 10.17221/3312-CJFS
This study was performed to determine the influence of fermented goat and cow milk produced by the use of Bifidobacterium longum Bb-46 on pathogenic Serratia marcescens and Campylobacter jejuni strains. The correlation between the inhibitory effect and some fermentation parameters (the number of viable probiotic cells and pH of fermented milk) was also determined. Bifidobacterium longum counts and pH values were also measured in milk samples during fermentation. The results showed that the inhibitory effect of Bifidobacterium longum Bb-46 fermented goat milk on Serratia marcescens increased...
Formation and decomposition of 3-chloropropane-1,2-diol esters in models simulating processed foods
Blanka Svejkovská, Marek Doležal, Jan Velíšek
Czech J. Food Sci., 2006, 24(4):172-179 | DOI: 10.17221/3314-CJFS
The formation of 3-chloropropane-1,2-diol (3-MCPD) released from its esters with higher fatty acids was studied using the recognised precursors of 3-MCPD (tripalmitin, 1,3-dipalmitin, 1-monopalmitin and soybean oil) in the presence of sodium chloride. The precursors were reacted with sodium chloride in an emulsion stabilised with an emulsifier under conditions which modelled the thermal treatment of foods during processing. The highest amount of bound 3-MCPD (released from its esters) was formed from 1-monopalmitin followed by 1,3-dipalmitin, whereas tripalmitin and soybean oil yielded the lowest levels of bound 3-MCPD. Four sets of experiments were...
Antimutagenic effect of epigallocatechin gallate and its effect on the immune response in mice
Petr Šmerák, Helena Šestáková, Zdeňka Polívková, Rudolf Štětina, Martina Langová, Ivo Bárta, Bohumil Turek, Jiřina Bártová
Czech J. Food Sci., 2006, 24(4):180-192 | DOI: 10.17221/3315-CJFS
Green tea is the second-most consumed beverage in the world (water is the first one) and has been used medicinally for centuries in Indiaand China. The active substances in the green tea are polyphenols (catechins) and flavonols which possess a potent antioxidant activity. Epigallocatechin gallate (EGCG) is one of the four major green tea catechins. Using the Ames test, micronucleus test, comet assay, chemiluminescence test, and blastic transformation test, we examined the antimutagenic effects of chemoprotective substance epigallocatechin gallate (EGCG) in the pure form on the mutagenicity induced by three reference mutagens: aflatoxin B1...