Browsing by Author "Petrov, V."
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- Report on Microbiological characterization of typical BSAC foods/beverages - M2.5Publication . Mudryk, M.; Petrov, V.; Dolgikh, A.; Kutchak, I.; Pauk, A.; Rusyn, Y.; Boyko, N.; Alexieva, I.; Sapundzhieva, T.; Hayran, O.; Koçaoglu, B.; Kaprel'yants, L.; Karpenko, D.; Costea, C.; Costa, H.S.; Finglas, P.
- Selected traditional foods from western Ukraine in the frame of BaSeFood projectPublication . Boyko, N.; Sanches-Silva, A.; Albuquerque, T.G.; Finglas, P.; Koval, N.; Mudryk, M.; Buyna, L.; Petrov, V.; Pauk, A.; Trichopoulou, A.; Vasilopoulou, E.; D’Antuono, L.F.; Costa, H.S.Introduction. The Ukrainian traditional foods are characterized by the use of a large diversity of recipes for the same dish. The best example is the traditional Ukrainian food – borsch – known at least in dozens of varieties containing up to twenty ingredients. This work aims to determine the nutritional composition of three traditional foods from western Ukraine that have been prioritised in the frame of the BaSeFood project (Sustainable Exploitation of Bioactive Components Black Sea Area traditional foods). Material and methods. Three traditional foods: Transcarpathian green borsch, roasted sunflower seeds and cottage cheese with dill and garlic were selected and the nutritional composition was determined. The following components: moisture, ash, total nitrogen (for protein), total fat, individual fatty acids, starch, total sugars and dietary fibre were quantified for each food. Results. The energy value for the analysed traditional foods was 181 kJ/43 kcal for Transcarpathian green borsch, 687 kJ/164 kcal for cottage cheese with dill and garlic, and 2675 kJ/640 kcal for roasted sunflower seeds. From the three selected traditional foods for western Ukraine, roasted sunflower seeds have the highest total fat content (58.2 2.16 g/100 g), of which 49.4 g/100 g are unsaturated fatty acids. They also contain a high protein content (20.8 0.40 g/100 g) and a considerable total dietary fibre content (11.3 1.09 g/100 g). Regarding the available carbohydrates content, the amount per 100 g was 2.49 ± 1.33 g for roasted sunflower seeds, 5.52 ± 1.75 g for Transcarpathian green borsch and 8.20 ± 0.25 g for cottage cheese with dill and garlic. In the case of roasted sunflower seeds, most of the carbohydrates were sugars (2.36 ± 0.13 g/100 g). Results are given per 100 g of edible portion. Conclusions. This study will contribute to characterize the dietary pattern of western Ukraine as a part of the cultural inheritance of this country. Moreover, these results can be useful to preserve and promote these traditional foods.
- Traditional foods of Black Sea Region countries as potential sources of prebiotic compounds and probiotic microorganismsPublication . Boyko, N.; Petrov, V.; Batit, V.; Levchuk, O.; Joriadze, M.; Sapundzhieva, T.; Hayran, O.; Beteva, E.; Costea, C.; Kaprel'yants, L.; Danesi, F.; Kroon, P.; Finglas, P.; Costa, H.S.; D'Antuono, F.Introduction Recommendations for a healthy life-style require the consumption of well-balanced foods preferably rich in biologically-active compounds and fibre. The range of claimed healthy foods and functional products is enormous; but their role in health and wellbeing is still largely unclear and incompletely specified. One possible way to substantially improve human health through diet is for active dietary ingredients to modulate normal gut microbiota. Methods The influence of methanol extracts of plants (dill, kale, persimmon, sideritis, pomegranate, and nettle) on intestinal microbial coenoses has been evaluated by detection of quantitative changes of key gut microbes. BALB/c mice were fed orally with diluted extracts in concentrations of 50 mg/mouse daily. Major groups of intestinal microbiota were analysed dynamically on days 1, 3, 7, 14 and 24 by using of classical isolation and identification methods. Results In order to be included in the EuroFIR composition data base, national (Bulgarian, Georgian, Romanian, Russian, Turkish and Ukrainian) traditional foods were prioritised in the first stage of the BaSeFood project and indexed according to the LanguaL system. The nutritional content of their macro- and microelements, vitamins and folate were determined [1-4]. The presence in these prioritised dishes and beverages and their major plant components of beneficial and potentially-pathogenic microbes, and foodborne pathogens were investigated [5]. In parallel a study was conducted to determine whether plants ingredients from national traditional foods are able to stimulate the commensal microbes in vivo and to inhibit potentially pathogenic strains [6-7]. Using the mouse model it could be shown that extract of dill inhibits both Enterococcus strains – E. faecalis and E. faecium, Klebsiella pneumoniae and Lactobacillus spp. and stimulates Bifidobacterium bifidum. A similar effect on bifidobacteria was observed after oral administration of kale but in this case an effect on all the other tested representatives of gut microbiota was not detected or was statistically insignificant. On day 3 nettle extract caused an unspecific stimulation of all the tested gut microbiota representatives, but on days 14 and 24 all the indices were approximately equal to their initial levels (for E. coli and K. pneumoniae), but lactobacilli and bifidobacteria were each dramatically reduced. Persimmon was the only extract able to specifically stimulate lactobacilli, and extract of pomegranate acts similarly for bifidobacteria. Extract of sideritis effectively inhibited K. pneumoniae but also commensal E. coli, leading in parallel to a statistically significant increase of bifidobacteria and a not substantially increase of lactobacilli. Discussion Plant components of traditional foods and fermented products are rich sources of beneficial bacteria [8]; these bacteria are present in plant ingredients or fermented products and can be used as potential sources of new probiotic strains. Plants are able to specifically modulate gut microbiota in a manner that is similar to prebiotics – even according to their definition they should not be digested by mammalian host. Conclusion It has been demonstrated that major plant components of traditional Black Sea regional foods can modulate the gut microbiome.