Ocena Wybranych Ekstraktów Roślin Przyprawowych Pod Względem Ich Właściwości Przeciwdrobnoustrojowych Oraz Zawartości Fenolokwasów

Piekut, J.; Białostocka, Politechnika

doi:10.22630/zppnr.2017.588.10

Cited by 7 publications

(6 citation statements)

References 12 publications

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“…Phenols and flavonoids exhibit lesser reducibility in comparison to glycosides, resulting in their decreased susceptibility to temperature and oxygen concentration [ 48 ]. However, our finding was in contrast to evidence of [ 49 , 50 ] where they reported a decrease of TPC with the increase in temperature (70–80 °C) and drying durations. Meanwhile, the present findings are concurrent with the observations of [ 34 ] where they reported a considerable increase of TPC was obtained with the drying temperature and time regimes variations.…”

Section: Discussioncontrasting

confidence: 99%

Colour, nutritional composition and antioxidant properties of dehydrated carrot (Daucus carota var. sativus) using solar drying techniques and pretreatments

Akter,

Hassan,

Rahman

et al. 2024

Heliyon

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Section: Discussioncontrasting

confidence: 99%

Colour, nutritional composition and antioxidant properties of dehydrated carrot (Daucus carota var. sativus) using solar drying techniques and pretreatments

Akter,

Hassan,

Rahman

et al. 2024

Heliyon

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“…However, during tests performed by Tabasco et al [10] it was determined that a mixture of catechin, epicatechin and flavan-3-ol, in concentrations of 0.25-1.0 mg/ml, is capable of inhibiting the development of such pathogenic species as Staphylococcus aureus, Streptococcus pyogenes, Staphylococcus epidermidis and Enterococcus faecalis. Piekut [11] demonstrated that lovage extracts rich in anisic, cinnamic, ferulic, sentisic, syringic and p-coumaric acids, after 24-h incubation, inhibited the multiplication of Escherichia coli by 93% and Staphylococcus aureus by 87%. On the other hand, a 48-h culture in the presence of the extract resulted in the inhibition of the development of Pseudomonas aeruginosa and Bacillus subtilis bacteria, as well as Candida albicans yeast by over 90%.…”

Section: Antagonistic Activity Of Polyphenolsmentioning

confidence: 99%

Mutual influence of polyphenols and Lactobacillus spp. bacteria in food: a review

Piekarska-Radzik

Klewicka

2020

Eur Food Res Technol

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This paper presents the effect of polyphenols on microorganisms inhabiting the human gastrointestinal tract (mainly bacteria belonging to the Lactobacillus genus) and pathogenic microorganisms classified as the most common food contaminants. Plant secondary metabolites have the ability to modulate the growth of many microorganisms. Due to the metabolic changes induced by their presence in the environment, many pathogenic microorganisms are unable to grow, which in turn cause a significant reduction in their pathogenic potential. These processes include primarily the induction of ruptures in the cell membrane and disturbance of cell respiration. Often, the lack of integrity of cell membranes also leads to the disturbance of intracellular homeostasis and leakage of cellular components, such as proteins, ATP molecules or intracellular ions. Autoxidizing polyphenols also act as pro-oxidative substances. Hydrogen peroxide formed in the process of oxidation of polyphenolic compounds acts as a bactericidal substance (by induction of DNA breaks). With regard to intestinal microbiota, polyphenols are considered prebiotic substances that increase the number of commensal bacteria. They can positively influence the growth of Lactobacillus bacteria, which have the ability to metabolize undigested antioxidants in the digestive tract of humans and animals. Depending on the pH of the environment and the presence of ions, plant polyphenols in the human digestive tract can act as substances with antioxidant potential or become pro-oxidants. Thus, combining functional food with polyphenols and Lactobacillus bacteria not only protects food products against the development of undesirable and pathogenic microbiota, but also has a positive effect on human health. The paper also describes the possibility of changes in the genome of Lactobacillus bacteria (under the influence of polyphenols) and the influence of Lactobacillus spp. bacteria on the antimicrobial properties of polyphenols. The enzymatic abilities of bacteria of the genus Lactobacillus, which influence the transformation of polyphenolic compounds, were also described.

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“…W siewkach jęczmienia i pszenicy oznaczono 20 kwasów fenolowych (hydroksypochodne kwasu benzoesowego, cynamonowego i fenylooctowego [Piekut 2017]) oraz cztery flawonoidy (tab. 1).…”

Section: Wyniki I Dyskusjaunclassified

Porównanie składu i właściwości antyoksydacyjnych ekstraktów siewek jęczmienia i pszenicy

Samsonowicz

Regulska

2018

Zeszyty Problemowe Postępów Nauk Rolniczych

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Ocena Wybranych Ekstraktów Roślin Przyprawowych Pod Względem Ich Właściwości Przeciwdrobnoustrojowych Oraz Zawartości Fenolokwasów

Abstract:

Cited by 7 publications

References 12 publications

Colour, nutritional composition and antioxidant properties of dehydrated carrot (Daucus carota var. sativus) using solar drying techniques and pretreatments

Colour, nutritional composition and antioxidant properties of dehydrated carrot (Daucus carota var. sativus) using solar drying techniques and pretreatments

Mutual influence of polyphenols and Lactobacillus spp. bacteria in food: a review

Porównanie składu i właściwości antyoksydacyjnych ekstraktów siewek jęczmienia i pszenicy

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