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Leszczyńska J., Diowksz A., Łącka A., Wolska K., Bartos A. (2012): Evaluation of immunoreactivity of wheat bread made from fermented wheat flour. Czech J. Food Sci., 30: 336-342.Combined culture of lactic acid bacteria (Lactobacillus brevis, L. plantarum i L. sanfranciscencis) and baker's yeasts was used in order to reduce immunoreactivity of gluten from wheat. Flour and dough samples were analysed in terms of lactic acid fermentation and thermal processing. Their immunoreactivity was determined with ELISA method using both anti-gliadin antibodies from patients suffering from coeliac disease and rabbit anti-QQQPP peptide (main epitope of flour allergen) antibodies. Also, immunoreactivity was measured in the final products after simulated digestion. The obtained total effectiveness of the fermentation and digestion processes amounted to less than 30% relative to immunoreactivity of human anti-gliadin antibodies and less than 10% relative to immunoreactivity of anti-QQQPP peptide antibodies as compared to the baking made with non-fermented flour.

Ferroptosis was first reported as a separate modality of regulated cell death in 2008 and distinguished under its current name in 2012 after it was first induced with erastin. In the following decade, multiple other chemical agents were researched for their pro- or anti-ferroptotic properties. Complex organic structures with numerous aromatic moieties make up the majority of this list. This review fills a more overlooked niche by gathering, outlining and setting out conclusions regarding less prominent cases of ferroptosis induced by bioinorganic compounds and reported on within the last few years. The article contains a short summary of the application of bioinorganic chemicals based on gallium, several chalcogens, transition metals and elements known as human toxicants used for the purpose of evoking ferroptotic cell death in vitro or in vivo. These are used in the form of free ions, salts, chelates, gaseous and solid oxides or nanoparticles. Knowledge of how exactly these modulators promote or inhibit ferroptosis could be beneficial in the context of future therapies aimed against cancer or neurodegenerative diseases, respectively.

Oxytropis pseudoglandulosa is used in Mongolian traditional medicine due to its numerous reported health-promoting effects. To date, there are very few scientific reports that describe this species. In this article, its volatile oil composition, lipid extract composition, total phenolic and flavonoid content, antibacterial and allergenic properties are elucidated for the first time. Hexadecanoic acid, fokienol and tricosane were determined as the most notable components of the volatile oil, at 13.13, 11.46 and 5.55%, respectively. Methyl benzoate was shown to be the most abundant component of lipid extract at 40.69, followed by (E)-prop-2-enoic acid, 3-phenyl- and benzenepropanoic acid, at 18.55 and 9.97%. With a TPC of 6.620 mg GAE g−1 and TFC of 10.316 mg QE g−1, the plant extract of O. pseudoglandulosa indicated good antioxidant activity measured by IC50 at 18.761 µg mL−1. Of the 12 tested microorganisms, B. subtilis and S. cerevisiae were the shown to be most susceptible to the plant extract, with MIC at 2.081 and 0.260% (v/v), respectively. Bet v 1—a major birch pollen allergen found in plant-based foods—was determined to be at 192.02 ng g−1 with ELISA. Such a wide spectrum of biological activity indicated by O. pseudoglandulosa lends credence for its application in food industry. Its exerted antioxidant and antimicrobial effects could improve preservation of low-processed food dedicated for consumers afflicted with allergies. Hexadecanoic acid supplemented in foods with dietary plant extracts could add to the potential anti-inflammatory impact. The analysis of lipid makeup suggests O. pseudoglandulosa extract could also be considered as natural pesticide in organic farming.