Biomedical subjects

Z Ganowiak

Publications and source records attributed to Z Ganowiak.

At least 19 recordsLinked to original sources

PubMed2000

[Amounts of selected minerals in green and black teas].

The paper contains the results of 19 minerals (Ca, K, P, Na, Mg, Zn, Fe, Mn, Cu, F, Ni, Co, Cr, Li, Sr, Al, Cd, Hg, Pb) determined in green and black species of market teas. The examined minerals (except phosphorus, fluoride and mercury) were determined by ASA-method using air-acetylene flame (aluminium was determined in the nitrous oxide-acetylene flame). Mercury was determined by cold vapour method. The phosphorus and fluoride was determined by spectrophotometry methods (phosphorus in the form of phosphomolybdate blue and fluoride by use microdiffusion procedure where alizarin-fluoride complex was formed). It has been found that the examined teas are important source of potassium and low source of sodium, assuming a daily intake of 4 glasses of tea infusions. Tea drinking may be advantageous for hypertensive persons. The investigated teas are also important source of other examined minerals especially some microelements. The intake of the toxic metals with tea (Cd, Hg, Pb, Al) is low, from a centesimal to a few percent of the PTWI dose accepted by the FAO/WHO Experts. This paper presents also the first findings of the lithium and stronthium contents of examined tea species--whose physiological role still remains unknown.

Minerals↗

PubMed1997

[Composition of nutrients and minerals in some goat milk products].

The paper contains results of determinations of protein, fat, carbohydrates, water and minerals (Ca, P, Fe, Mn, Cu, Zn, Na, K) in 12 goat milk products. The nutrient components were determined by general approved analytical methods. Minerals like Ca, Fe, Mn, Cu, Zn, Na and K were determined by the flame ASA method. Phosphorus was determined as phosphates by colorimetric method with ammonium molybdate. Mean percentage content of protein, fat, carbohydrates and water were: 9.7-25.7; 1.4-33.5; 2.2-70.2; and 3.0-77.4 respectively. The content of minerals according to the products of goat milk were as follow: 86-1113 mg% Ca; 96-846 mg% P; 0.2-2.4 mg% Fe; 6-148 mg% Mg; 0.002-0.284 mg% Mn; 0.071-0.754 mg% Cu; 1.1-3.9 mg% Zn; 63-1281 mg% K and 27-407 mg% Na. The levels of nutrients and mineral composition of the examined goat milk products were similar to that of the cows milk products.

Animals↗

PubMed1996

[Evaluation of the health aspects of goat milk].

The work contains results of determinations of protein, fat, lactose, vitamin C and minerals: Ca, P, Fe, Mn, Cu, Zn, Na, K, Cl as well as toxic metals like Hg, Cd and Pb in goat milk. The nonmineral components were determined by general approved analytical methods. Minerals like Ca, P, Fe, Mn, Cu, Zn, Na, K, Cd and Pb were determined by the flame ASA method and mercury by "cold vapour" technique. Chloride were determined by Mohr method and phosphorus as phosphates by colorimetric method with ammonium molybdate. Mean percentage content of protein, fat, lactose and ash were: 3.2 (range 2.7-3.7); 3.9 (3.2-6.5); 4.1 (3.9-4.9); 0.87 (0.84-1.00) respectively. Mean content of ascorbic acid amounted 0.53 mg/100 g (range 0.19-1.42), and the content of minerals were as follows: Ca 130 (range 102-150); P 127 (115-151); Mg 14.1 (12.6-16.3); Mn 0.026 (0.019-0.037); Cu 0.04 (0.02-0.08); Zn 0.54 (0.40-1.25); Fe 0.047 (0.020-0.097); Na 42.4 (20.8-59.5); K 163 (138-190); Cl 168 (128-180). The levels of toxic metals were mostly below the allowable limits, mercury from 3.8 to 14.5 micrograms/kg, cadmium < 0.01 micrograms/kg. In the case of lead a 40% of investigated samples were above the allowable limits.

Animals↗

PubMed1993

[Nutritional value of protein subjected to technologic processing. Changes in content of biologically active amino acids--methionine, cysteine and taurine under the influence of sterilization].

The sterilization effect was analysed on the nutritional value of two protein types (milk/casein) and fish (cod). By chemical-biological method (determination of digestibility, assimilate-ability and growth yield) the level of accessible methionine and cysteine, and taurine level as a metabolite of sulphur-containing amino acids were determined in the liver and urine of experimental animals. Cod protein and casein subjected to technological processing showed lower digestibility, assimilate-ability and growth yield as compared with raw protein. The serum level of biologically active sulphur-containing amino acids methionine and cysteine was lower also. A significant correlation was found between the results of the biological assessment of the nutritional value of protein, and the levels of methionine and cysteine in diet on the one hand, and the content of taurine in the liver and urine of rats, on the other hand. The possibility of assessment of the nutritional value of protein based on urinary taurine level is a simple and non-invasive method based on the metabolism of sulphur-containing amino acids in the organism of humans and animals which encourages for further studies.

Animals↗

PubMed1992

[Problem with the presence of carcinogenic substances formed spontaneously or during technologic processing in food].

The current opinion on the spontaneously occurring or evoked by certain culinary and technological processes muta-, cancero- and teratogenic compounds are reviewed on the basis of the world literature. It was noted that these substances may form in food products of vegetal origin. Formation of carcinogenic compounds is more intensive in plants attacked by various diseases, insects or parasites. The importance of this problem should be stressed together with the need of improving knowledge in this field. The compounds under discussion are the most serious risk factor in the incidence of neoplasms in humans.

Carcinogens↗

PubMed1992

[Evaluation of degree of freshness and value of fish and fish product t intake based on histamine and trimethylamine analysis].

The results of histamine and trimethylamine determination in three fish species (cod, herring, scomber) of various freshness are presented. In fresh fish the histamine contents were s follow: cod 0.00; scomber 1.00; and herring 0.50 mg/100 g. During storage time at room temperature (+18 degrees C), the value of the freshness indicators increased after 24 and 48 hours of storage. The highest increase was observed in scomber (21.30 and 34.00 mg/100 g), the lowest in cod (2.00 and 4.00 mg/100g). The trimethylamine value increased in different order than the histamine in the fish species. The highest TMA amount was observed in cod flesh--the lowest in scomber. According to these findings the freshness of some ready fish products was determined. The histamine level never exceeded 6 mg/100 g, always being below the "safety level" (= 10 mg/100g). The value of TMA never exceeded the limits considered for fresh fish products--15 mg N per 100 mg sample.

Animals↗

PubMed1991

[Histamine and tyramine levels in selected food products].

Histamine and tyramine contents were determined in parallel in fish and fish products ripening and processed cheese, yeast, wine, cabbage and sauerkraut, and tomato paste. Histamine was assayed by the colorimetric method of Hardy and Smith, and by TLC. Tyramine was determined by TLC. Levels of histamine and tyramine were found to be low in all products tested. For histamine and tyramine, respectively, they amounted: in raw fish to 0.0-8.0 and 0.0-2.6 mg/100 g, in fish products to 0.0-16.0 and 0.0-10.0 mg/100 g, and in cheeses to 0.0-0.8 and 1.3-20.0 mg/100 g. In the remaining food products (tomato paste, yeast, wine, cabbage and sauerkraut), histamine content was between 0.0-16.6 mg/100 g (highest in tomato paste), and tyramine content fluctuated between 0.0-8.0 mg/100 g (highest in sauerkraut).

Animals↗

PubMed1990

[Histidine decarboxylase activity and free histidine and histamine levels in fish meat].

The activity of histidine decarboxylase was determined in the meat of fresh fish (mackerel, herring, sprat) and in fish stored for 48 hours at +4 degrees C and +18 degrees C. The activity was determined measuring the increase of histamine released from a controlled amount of histidine. A rise was demonstrated in the activity of these enzymes in the meat of fish stored for 48 hours at +18 degrees C. As a result of this activity the histamine level increased considerably, particularly in the meat of these fish species in which the free histidine content exceeds 100 mg/100 g of tissue. The mean activity of histidine decarboxylase obtained in the meat of frozen and fresh fish expressed in nmol of histamine/min/mg of protein was 0.11 +/- 0.06 for mackerel meat, 0.10 +/- 0.04 for herring, and 0.08 +/- 0.04 for sprat.

Animals↗

PubMed1990

[The effect of technological intervention on histamine content in fish preservation].

The effect was studied of preliminary and proper processing (sterilization) on histamine content in 4 types of canned fish: mackerel in sauce, mackerel in tomato sauce, hake fillets in oil, and Szczecin fish with paprika. Histamine level was determined also in the meat of herring during production of pickled herring and smoked herring. The colorimetric method described by Hardy and Smith was used for histamine determination. In all analysed products at all stages of processing, including sterilization, no effect was observed of the correctly conducted technological processes on histamine level rise. The processes of fish smoking (in heat) and pickling baths of fish increased slightly the content of histamine in the finished product. The mean histamine content in pickled fish was 7.38 mg/100 g, and in smoked herring the maximal histamine value was 3.5 mg/100 g.

Animals↗

PubMed1990

[Presence of nitrates and nitrites in baker's products and in certain other flour products].

The results of the study demonstrated that the content of nitrates and nitrites in various baker's products varied from 0.96 (in wheat rolls and baguettes) to 44.07 mg KO3/kg in pumpernickel bread. In wholemeal bread, village bread, tourist bread, rye brown bread and Graham bread the content of these compounds was from 1.46 to 27.10 mg KNO3/kg. The mean content of nitrites in these bread sorts was 1.76 mg NaNo2/kg, range 0.10-4.40 mg NaNo2/kg. In white wheat flours (Wrocław flour, cake flour and Poznań flour) the content of nitrates ranged from 1.10 to 19.08 mg KNO3/kg, and in the dishes produced from them in household was from 0.50 to 16.33 mg KNO3/kg. The content of nitrites in these flours was in the range from 0.00 to 4.16 mg NaNo2/kg, and in the products prepared from them it was from 0.00 to 1.60 mg NaNO2/kg. Eleven types were tested also of popular biscuits, wafers, gingerbread and hard cakes in which the content of nitrates was from 3.66 to 17.72 mg/kg, and that of nitrites was from 0.00 to 8.80 mg NaNo2/kg. Considering the average consumption of these products per one person in the seashore region and the mean values of nitrates and nitrites it was calculated that they provided daily about 3.9 mg KNO3 and 0.4 NaNo2, that is about 1.8% of nitrates and 7.7% of nitrites consumed by adults in daily food ration.

Bread↗

PubMed1988