Czech Journal of Food Sciences, 2014 (vol. 32), issue 3
Potentials of probiotics in the treatment of food allergy - a reviewReview
Ami PATEL, Nihir SHAH
Czech J. Food Sci., 2014, 32(3):205-212 | DOI: 10.17221/200/2013-CJFS 
Food allergy is an adverse immune response to some proteins in some foods. Probiotic, health promoting bacteria have gained much importance because of their innumerable benefits, particularly in the treatment of diarrhea, hypercholesterolemia, atopic dermatitis, eczema, and gastrointestinal disorders by strengthening the immune system. The current paper reviews recent advances made in the treatment of food allergy through employing probiotic or synbiotic therapy. The results of several reports are very promising suggesting probiotics can influence the immune system to curtail the allergic responses.
Evaluation of egg yolk colourOriginal Paper
Helena BOVŠKOVÁ, Kamila MÍKOVÁ, Zdenka PANOVSKÁ
Czech J. Food Sci., 2014, 32(3):213-217 | DOI: 10.17221/47/2013-CJFS
We compare visual evaluation of yolk colour estimated by the usual method applying La Roche scale with spectrophotometric determination of β-carotene by AOAC method, and by new rapid analyser iCheckTM Egg photometer (BioAnalyt). The eggs under consideration were purchased on a current Czech market. The eggs originated from various countries and various types of breeding including some specialities. The yolk colour varied between the values of 4-13 of La Roche scale. The carotenoid content expressed as β-carotene measured by AOAC method varied between 11-87 mg/kg. The carotenoid content expressed as β-carotene measured with...
Acid and alkaline hydrolysis extraction of non-extractabke polyphenols in blueberries optimisation by response surface methodologyOriginal Paper
Anwei Cheng, Haiqing Yan, Caijing Han, Xiangyan Chen, Wenliang Wang, Chunyang Xie, Jingran Qu, Zhiqing Gong, Xianquan Shi
Czech J. Food Sci., 2014, 32(3):218-225 | DOI: 10.17221/257/2013-CJFS
Polyphenols, including extractable polyphenols (EPP) and non-extractable polyphenols (NEPP), are natural and secondary metabolic substances in plants that have beneficial properties to human health. However, NEPP associated with dietary fiber and protein are not taken into account in most literature data. In this paper, NEPP were released from blueberries with acid or alkaline hydrolysis methods, and the related extraction conditions were determined and optimised by response surface methodology (RSM). The results showed that NEPP yield obtained with alkaline hydrolysis was much higher than that obtained with acid treatment. The NEPP yield in alkaline...
Effect of the way of cooking on contents of essential polyunsaturated fatty acids in filets of zanderOriginal Paper
Michail I. GLADYSHEV, Nadezhda N. SUSHCHIK, Galina A. GUBANENKO, Olesia N. MAKHUTOVA, Galina S. KALACHOVA, Ekaterina A. RECHKINA, Kseniya K. MALYSHEVSKAYA
Czech J. Food Sci., 2014, 32(3):226-231 | DOI: 10.17221/365/2013-CJFS
Fatty acid content of raw and cooked zander (Sander lucioperca) was studied. Special attention was paid to long-chain polyunsaturated fatty acids: eicosapentaenoic, 20:5 n-3 (EPA) and docosahexaenoic, 22:6 n-3 (DHA), and also to the n-6/n-3 ratio, which are regarded as indicators of nutritive value. As found, the heat treatments, boiling, stewing and frying, including those in a convection steam oven (CSO), did not significantly decrease the content of EPA and DHA in the products. Boiling and stewing appeared to give products of a higher nutritive value, regarding the above indicators, than frying and cake preparation. Frying of zander in...
A role of reductones in the monitoring of sulphur dioxide content in wines during their maturation and storageOriginal Paper
Irena JANČÁŘOVÁ, Luděk JANČÁŘ, Alice NÁPLAVOVÁ, Vlastimil KUBÁŇ
Czech J. Food Sci., 2014, 32(3):232-240 | DOI: 10.17221/323/2013-CJFS
The content of free SO2 (1.3-37.9 mg/l and 5.3-19.7 mg/l for 2009 and 2010) and total SO2 (38.3-272.0 mg/l and 52.0-102.1 mg/l for 2009 and 2010) for individual wines was in a broad interval. Results of free SO2 found using the commercial SO2 reagent were higher than our results since the reagent determined not only free SO2 but also reductones. The content of titrated acids was constant with a very moderate time decrease and the values were on average about 9.1-5.3 g/l (2009) and 13.1-7.9 g/l (2010). Similarly, the content of tartaric acid was nearly constant and the values were on average about...
Determination of volatiles in beer using solid-phase microextraction in combination with gas chromatography/mass spektrometryOriginal Paper
Jana KLEINOVÁ, Bořivoj KLEJDUS
Czech J. Food Sci., 2014, 32(3):241-247 | DOI: 10.17221/567/2012-CJFS
Headspace solid phase microextraction and purge and trap analysis were used for the determination of volatiles in beer. These methods were compared with the analysis of unconcentrated gas phase and liquid extraction. Solid phase microextraction proved to be the most useful and was investigated more closely. Volatiles were isolated by the means of different combinations of sorbents, sorption was performed at various temperatures and times. The addition of salt to the sample and stirring of the sample were examined to enhance the analyte concentration in the gas phase. Ultrasonic bath and filtration were tested to remove carbon dioxide. Not all methods...
Determination of mercury species in foodstuffs using LC-ICP-MS: the applicability and limitations of the methodOriginal Paper
Richard Koplík, Iva Klimešová, Kateřina Mališová, Oto Mestek
Czech J. Food Sci., 2014, 32(3):249-259 | DOI: 10.17221/577/2013-CJFS
Reversed-phase liquid chromatography hyphenated with inductively coupled plasma mass spectrometry (LC-ICP-MS) was used for mercury speciation analysis in food samples. A short chromatographic column (Purospher® RP-8e, 75 ´ 4 mm, 3 µm) and a mobile phase containing 0.02 mol/l CH3COONH4 + 0.2% (v/v) 2-mercaptoethanol (2-ME) + 1% (v/v) CH3OH were applied. A repeated extraction of samples with hydrochloric acid/2-ME solution (1 mol/l HCl + 0.2% (v/v) 2-ME) was applied as the isolation step. The results were satisfactory for most food matrices (fish, shellfish, plant materials). Conversely, to analyse...
A plate diffusion method for detecting fluoroquinolone residues in raw cow's milkOriginal Paper
Pavlína NAVRÁTILOVÁ, Jana VYHNÁLKOVÁ, Lenka VORLOVÁ, Jaroslava JEŘÁBKOVÁ
Czech J. Food Sci., 2014, 32(3):260-264 | DOI: 10.17221/209/2013-CJFS
The plate diffusion method is a reference method in the Czech Republic for determination of residues of antimicrobial agents in raw materials and foodstuffs of animal origin. A new method using the E. coli strain ATCC 11303 for the detection of fluoroquinolones was introduced in 2008. The aim of this study was to determine the detection capability (CCβ) of this modified method using this E. coli strain for selected fluoroquinolones registered in the Czech Republic for treating diseases in cattle - danofloxacin, marbofloxacin, ciprofloxacin, enrofloxacin, and flumequine. When comparing the maximum residue limits for individual...
Amino acid composition of enzymatically hydrolysed potato protein preparationsOriginal Paper
Anna Pęksa, Joanna MiedziankA
Czech J. Food Sci., 2014, 32(3):265-272 | DOI: 10.17221/286/2013-CJFS
We determine the effects of the technology of obtaining potato protein preparation and of different variants of enzymatic hydrolysis on the chemical and amino acid compositions of the hydrolysates obtained. Potato protein concentrates obtained through their thermal coagulation in potato juice with calcium chloride, calcium lactate or without salt addition were subjected to enzymatic hydrolysis using two commercial hydrolytic enzymes: endopeptidase (Alcalase) and exopeptidase (Flavourzyme). Chemical (contents of ash, total and coagulable protein) and amino acid compositions of the hydrolysates obtained were determined. On the ground of the...
Effect of cow energy status on the hypercholesterolaemic fatty acid proportion in raw milkOriginal Paper
Jaromír DUCHÁČEK, Luděk STÁDNÍK, Martin PTÁČEK, Jan BERAN, Monika OKROUHLÁ, Jaroslav ČÍTEK, Roman STUPKA
Czech J. Food Sci., 2014, 32(3):273-279 | DOI: 10.17221/360/2013-CJFS
We evaluated the proportion of fatty acid groups, with an emphasis on hypercholesterolaemic fatty acids, in the milk of 25 Holstein cows during the 1st period of lactation in relation to their negative energy balance (NEB). Sampling of each cow's milk started on the 7th day after calving. Milk samples (n = 425) were collected at 7-day periods during the first 17 weeks of lactation. The proportion (%) of saturated (SFA), hypercholesterolaemic (HCFA), volatile (VFA), unsaturated (UFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fatty acids in the milk fat was determined. Body condition score and fat to protein ratio...
Identification and classification of bulk paddy, brown, and white rice cultivars with colour features extraction using image analysis and neural networkOriginal Paper
Iman Golpour, Jafar Amiri Parian, Reza Amiri Chayjan
Czech J. Food Sci., 2014, 32(3):280-287 | DOI: 10.17221/238/2013-CJFS
We identify five rice cultivars by mean of developing an image processing algorithm. After preprocessing operations, 36 colour features in RGB, HSI, HSV spaces were extracted from the images. These 36 colour features were used as inputs in back propagation neural network. The feature selection operations were performed using STEPDISC analysis method. The mean classification accuracy with 36 features for paddy, brown and white rice cultivars acquired 93.3, 98.8, and 100%, respectively. After the feature selection to classify paddy cultivars, 13 features were selected for this study. The highest mean classification accuracy (96.66%) was achieved with...
Evaluation of wheat/non-traditional flour compositeOriginal Paper
Taťana Hofmanová, Marie Hrušková, Ivan Švec
Czech J. Food Sci., 2014, 32(3):288-295 | DOI: 10.17221/311/2013-CJFS
We examine the nutritional effect of selected non-traditional grain samples added into wheat flour. In a form of flour, amaranth, quinoa, lupine, 5 hemp types, 2 teff types and 2 chia types were used for wheat flour substitution on a low and high level. Samples with amaranth and lupine flour showed the best improvement in terms of protein content (in the range between 21.1 and 26.0%). The highest total dietary fibre was found in lupine composites (7.1 and 9.8%). Hemp samples contained a significant amount of minerals in comparison with the control wheat sample (from 1.16% to 1.98%). According to the above-mentioned differences, flour composites containing...
Utilisation of non-traditional forms of cereals in bakery productionOriginal Paper
Ivana Laknerová, Marie Holasová, Vlasta Fiedlerová, Jana Rysová, Kateřina Vaculová, Eva Mašková, Jaroslava Ehrenbergerová, Renáta Winterová, Jarmila Ouhrabková, Václav Dvořáček, Petr Martinek
Czech J. Food Sci., 2014, 32(3):296-301 | DOI: 10.17221/245/2013-CJFS
One form of common wheat with yellow coloured grain, two forms of emmer wheat, and two forms of barley with hulless grain were used for the preparation of bread with enhanced nutritional quality. The following mill products were prepared from the cereal grains: wholemeal flour, break flour, barley grits, and break bran. The contents of thiamin, niacin, pyridoxine, total polyphenols, and total dietary fiber were studied in these raw materials and bread samples. Further, in the bread samples, the antioxidant activity was assessed and sensory evaluation was performed. As a result, the utilisation of the non-traditional forms of cereals improved nutrient...
Total, soluble, and insoluble dietary fibre contents of wild growing edible mushroomsOriginal Paper
Shivraj Hariram Nile, Se Won Park
Czech J. Food Sci., 2014, 32(3):302-307 | DOI: 10.17221/226/2013-CJFS
Mushrooms have been long valued as tasty and nutritional foods for human beings and assumed to contain beneficial fibres, so the objective of this study was to analyse 20 species of wild growing edible mushrooms for their total dietary fibre (TDF), insoluble dietary fibre (IDF), and soluble dietary fibre (SDF) contents. The TDF, IDF, and SDF contents ranged between 24-37, 12-21, and 2-4 g/100 g dry weight, respectively. The SDF as % of TDF was low in Phellinus florida (5.5%) and Phellinus rimosus (5.8%), and high in Sparassis crispa, Lentinus squarrulosus, and Lactarius sanguifluus (12.5%). Interestingly,...