OBJECTIVES: This study aimed to investigate the acrylamide exposure of different children and adult population groups (10-14 years, 15-17 years, 18-24 years, 25-44 years, 45-64 years, and 65-74 years) resulting from the consumption of potato chips and wheat-based bread from Montenegrin market and to evaluate it in terms of health risk. METHODS: The acrylamide content was monitored in 51 samples of bread and 20 samples of chips. The carcinogenic health risk in different population groups was assessed through the incremental lifetime cancer risk (CR) and total cancer risk (TCR). RESULTS: The average acrylamide content in potato chips and bread was calculated to be 238 μg/kg and 30 μg/kg, respectively. Acrylamide content in a tested sample met the criteria prescribed by Commission Regulation (EU) 2017/2158 in 98% of the tested samples of chips and 85% of bread samples. The carcinogenic health risk of acrylamide exposure for the investigated population groups is of concern. The values of CR for all the investigated groups were in the range of 10-6 < CR < 10-4 and the values of TCR were 10-5 order of magnitude, indicating a potential cancer risk. CONCLUSION: The youngest population (10-14 years) was exposed to the highest cancer risk through the consumption of both, chips and bread. For the population of 10-14 years, 15-17 years, 25-44 years, 45-64 years, and 65-74 years, a higher risk of cancer was found due to the consumption of bread compared to the consumption of chips. Only the population aged 18-24 years was faced with a higher risk of cancer due to the consumption of chips compared to the consumption of bread.

• Klíčová slova
• acrylamide, daily intake, health risk, potato chips, wheat bread,
• MeSH
• akrylamid * analýza   MeSH
• analýza potravin MeSH
• chléb analýza   MeSH
• dítě MeSH
• dospělí MeSH
• hodnocení rizik MeSH
• kontaminace potravin analýza   MeSH
• lidé středního věku MeSH
• lidé MeSH
• mladiství MeSH
• mladý dospělý MeSH
• nádory epidemiologie   chemicky indukované   MeSH
• senioři MeSH
• Solanum tuberosum chemie   MeSH
• Check Tag
• dítě MeSH
• dospělí MeSH
• lidé středního věku MeSH
• lidé MeSH
• mladiství MeSH
• mladý dospělý MeSH
• mužské pohlaví MeSH
• senioři MeSH
• ženské pohlaví MeSH
• Publikační typ
• časopisecké články MeSH
• Geografické názvy
• Černá Hora epidemiologie   MeSH
• Názvy látek
• akrylamid * MeSH

The microbial composition of the sourdough starter affects the sourdough bread properties. Therefore, it is crucial to find a tool for rapid, time-saving, and economical identification of the sourdough microbiota. We focused on the rapid identification of sourdough yeasts. We designed a panfungal real time-PCR targeting the ITS2 region (ITS-amplicon) and a fragment of D1/D2 region of 26S rRNA gene (U-amplicon) and used high resolution melting analysis (HRM) for subsequent species identification. The sensitivity and specificity of our method were tested on the reference yeast cultures. We obtained divergent melting peaks (Tm). The further analysis of melt curves suggests the possibility to discriminate yeasts on the genus- and some on species-specific level in the mixed sample. The applicability of this method in routine practice was evaluated on nine sourdough samples. Revealed melt curves of U-amplicons were predominantly characteristic of the sourdough. The evaluation of the Tm and the shape of the melt curve was used to assess the sourdough yeasts. Additionally, using the HRM-PCR method the contamination with the ergot fungus DNA was revealed. Our data showed HRM-PCR is a simple, rapid, and inexpensive tool useful in identifying sourdough yeasts.

• Klíčová slova
• HRM-PCR, Sourdough starter, Yeast,
• MeSH
• chléb * analýza   mikrobiologie   MeSH
• DNA fungální genetika   MeSH
• fermentace MeSH
• polymerázová řetězová reakce metody   MeSH
• Saccharomyces cerevisiae * genetika   MeSH
• Publikační typ
• časopisecké články MeSH
• práce podpořená grantem MeSH
• Názvy látek
• DNA fungální MeSH

The influence of dough composition on acrylamide, 3-monochloropropane-1,2-diol (3-MCPD) esters, and glycidyl esters (GE) formation during bread toasting was investigated. The doughs differed in added amounts of soy lecithin, salt, and reducing agents (l-cysteine and glutathione). The toasting of bread for 2.5 min considerably enhanced the formation of acrylamide and 3-MCPD esters. The addition of lecithin (1%, w/w) resulted in four times higher content of 3-MCPD esters in toasted bread slices. No distinct relationship between dough composition and GE formation in untoasted and toasted bread was found. The addition of reducing agents (0.05%, w/w) mitigated during toasting not only the formation of 3-MCPD esters (more than six times) but also the extent of Maillard reaction that resulted in three times lower amounts of acrylamide and predominant formation of alcohol-like compounds. Toasted bread without reducing agents contained typical Maillard reaction compounds such as aldehydes, alkyl pyrazines, and derivatives of furan.

• Klíčová slova
• 3-MCPD esters, Acrylamide, Glutathione, Glycidyl esters, L-cysteine, Soy lecithin, Toasted bread, Volatile compounds,
• MeSH
• akrylamid analýza   MeSH
• alfa-chlorhydrin analýza   MeSH
• chléb analýza   MeSH
• estery analýza   MeSH
• glutathion chemie   MeSH
• lecitiny chemie   MeSH
• Maillardova reakce MeSH
• mikroextrakce na pevné fázi MeSH
• plynová chromatografie s hmotnostně spektrometrickou detekcí MeSH
• pšenice chemie   metabolismus   MeSH
• Saccharomyces cerevisiae metabolismus   MeSH
• těkavé organické sloučeniny analýza   izolace a purifikace   MeSH
• vaření metody   MeSH
• Publikační typ
• časopisecké články MeSH
• Názvy látek
• akrylamid MeSH
• alfa-chlorhydrin MeSH
• estery MeSH
• glutathion MeSH
• lecitiny MeSH
• těkavé organické sloučeniny MeSH

This study investigated the effects of the addition of onion waste fractions into gluten-free (GF) bread to promote its health benefits. 5% of the control (C) GF flour blend was replaced with three waste fractions in the form of: fried onion (FO), dried onion (DO) and onion peel (OP). Antioxidant activity, content of flavonols and total polyphenols of breads increased in the following order: C < FO < DO < OP. No differences were observed in sensory analysis. We found that quercetin glycosides, dimers and trimer in OP-bread, determined according to their mass spectra, decomposed during baking and released free quercetin, which points to their thermal instability. Cross-over study revealed that consumption of OP-bread significantly increased (p < 0.05) antioxidant activity of consumers' blood compared to control bread consumption, indicating good bioavailability of flavonols. Results suggest incorporation of OP into GF bread can increase its biological value with satisfactory sensory acceptance.

• Klíčová slova
• Flavonoids, Gluten-free bread, HPLC–MS/MS, Onion waste, Quercetin (PubChem CID 5280343), Quercetin dimers, Quercetin trimers, Quercetin-3,4′-O-diglucoside (PubChem CID 44259154), Quercetin-4′-O-glucoside (PubChem CID 12442954), Rutin (PubChem CID 5280805), Thermal processing,
• MeSH
• biologická dostupnost MeSH
• česneky chemie   metabolismus   MeSH
• chléb analýza   MeSH
• klinické křížové studie MeSH
• polyfenoly chemie   metabolismus   MeSH
• quercetin chemie   metabolismus   MeSH
• rutin chemie   metabolismus   MeSH
• vaření MeSH
• Publikační typ
• časopisecké články MeSH
• Názvy látek
• polyfenoly MeSH
• quercetin MeSH
• rutin MeSH

Bread wheat (Triticum aestivum L.) is one of the most valuable cereal crops for human consumption. Its grain storage proteins define bread quality, though they may cause food intolerances or allergies in susceptible individuals. Herein, we discovered a diversity of grain proteins in three Ukrainian wheat cultivars: Sotnytsia, Panna (both modern selection), and Ukrainka (landrace). Firstly, proteins were isolated with a detergent-containing buffer that allowed extraction of various groups of storage proteins (glutenins, gliadins, globulins, and albumins); secondly, the proteome was profiled by the two-dimensional gel electrophoresis. Using multi-enzymatic digestion, we identified 49 differentially accumulated proteins. Parallel ultrahigh-performance liquid chromatography separation followed by direct mass spectrometry quantification complemented the results. Principal component analysis confirmed that differences among genotypes were a major source of variation. Non-gluten fraction better discriminated bread wheat cultivars. Various accumulation of clinically relevant plant proteins highlighted one of the modern genotypes as a promising donor for the breeding of hypoallergenic cereals.

• Klíčová slova
• Triticum aestivum L., celiac disease, cereal allergens, discovery proteomics, food quality, gluten,
• MeSH
• 2D gelová elektroforéza MeSH
• albuminy chemie   genetika   metabolismus   MeSH
• chléb analýza   MeSH
• gliadin chemie   genetika   MeSH
• globuliny chemie   genetika   MeSH
• gluteny chemie   genetika   MeSH
• jedlá semena chemie   genetika   MeSH
• lidé MeSH
• obilninové proteiny chemie   klasifikace   MeSH
• proteom genetika   MeSH
• pšenice chemie   genetika   MeSH
• Check Tag
• lidé MeSH
• Publikační typ
• časopisecké články MeSH
• Názvy látek
• albuminy MeSH
• gliadin MeSH
• globuliny MeSH
• glutenin MeSH Prohlížeč
• gluteny MeSH
• obilninové proteiny MeSH
• proteom MeSH

There was studied dough made from refined white and brown wheat flours of different granulometry by means of mechanical, thermal analysis and rheological testing. Observed results were confronted with textural properties of breads. Obtained data confirmed that fine refined white flour dough had high ability to elongate and accumulate stress, in contrary, brown fine flour dough exhibited weaker ability to accumulate stress. Observed increase of the complex viscosity associated with the gelatinization was the fastest in coarse dough, where it gained also the highest peak viscosity. The highest water content liberated was found from fine brown flour bread. This triggered lower water availability for hydration of starch granules in the bread during baking process, thus promoting higher moisture loss affecting thus the overall expansion and porosity of the bread matrix. The latter effect was ascribed to the presence of bran particles in brown flour.

• Klíčová slova
• Crumb, Granulation, Heating test, SEM, Texture, Thermal analysis, Uniaxial deformation,
• MeSH
• chléb analýza   MeSH
• mouka analýza   MeSH
• pšenice metabolismus   MeSH
• reologie MeSH
• teplota MeSH
• termogravimetrie MeSH
• vaření MeSH
• velikost částic MeSH
• viskozita MeSH
• Publikační typ
• časopisecké články MeSH

Using COS markers, the study reveals homeologous relationships between tetraploid Agropyron cristatum and bread wheat to support alien introgression breeding of wheat. Crested wheatgrass (Agropyron cristatum L. Gaertn.) is a wild relative of wheat that possesses many genes that are potentially useful in wheat improvement. The species comprises a complex of diploid, tetraploid and hexaploid forms. In this study, wheat-A. cristatum chromosome, telosome and translocation lines were used to characterize syntenic relationships between tetraploid A. cristatum and bread wheat. Prior to mapping COS markers, the cytogenetic stock lines were characterized for fertility and by FISH and GISH for karyotype stability. Out of 328 COS markers selected for the study, 279 consistently amplified products in tetraploid A. cristatum, and, out of these, 139 were polymorphic between tetraploid crested wheatgrass and wheat. Sixty-nine markers were found to be suitable for the detection of tetraploid A. cristatum chromosomes 1P-6P in wheat, ranging from 6 to 17 markers per chromosome. BLASTn of the source ESTs resulted in significant hits for 67 markers on the wheat pseudomolecules. Generally, COS markers of the same homeologous group were detected on similar arms in both Agropyron and wheat. However, some intragenomic duplications and chromosome rearrangements were detected in tetraploid A. cristatum. These results provide new insights into the structure and evolution of the tetraploid A. cristatum genome and will facilitate the exploitation of the wild species for introgression breeding of bread wheat.

• MeSH
• Agropyron genetika   růst a vývoj   MeSH
• chléb analýza   MeSH
• chromozomy rostlin MeSH
• genetické markery * MeSH
• genom rostlinný genetika   MeSH
• genotyp MeSH
• hybridizace genetická * MeSH
• mapování chromozomů MeSH
• pšenice genetika   růst a vývoj   MeSH
• tetraploidie * MeSH
• translokace genetická MeSH
• Publikační typ
• časopisecké články MeSH
• Názvy látek
• genetické markery * MeSH

The anthocyanin composition of blue (Triticum aestivum L., cv. Skorpion) and purple wheat (Triticum aethiopicum JAKUBZ cv. Abyssinskaja arrasajta cv. Abyssinskaja arrasajta), cultivated in the Czech Republic, and of the prepared whole blue and purple wheat bread was determined. In blue and purple wheat, 19 and 26 anthocyanins, respectively, were tentatively identified by liquid chromatography and mass spectrometry. The total content of anthocyanins determined in blue and purple wheat was 9.26 and 13.23 mgkg(-1), respectively. The breads were baked at 240 and 180 °C. Some significant differences in anthocyanins content were observed between breads prepared at different baking temperatures. The content of cyanidin-3-glucoside, delphinidin-3-glucoside and pelargonidin-3-glucoside was determinated in starting material, whole meal flours and baked breads. These kinds of wheat are suitable for baking bread, since intake of anthocyanins may play an important role in the prevention of human diseases.

• Klíčová slova
• Bakery products, LC-MS, cereals, polyphenols, spectrophotometry,
• MeSH
• anthokyaniny analýza   chemie   MeSH
• chléb analýza   MeSH
• chromatografie kapalinová MeSH
• druhová specificita MeSH
• glukosidy analýza   MeSH
• hmotnostní spektrometrie s elektrosprejovou ionizací MeSH
• jedlá semena chemie   MeSH
• lidé MeSH
• mouka analýza   MeSH
• pšenice chemie   MeSH
• vaření * MeSH
• vysoká teplota * MeSH
• vysokoúčinná kapalinová chromatografie MeSH
• Check Tag
• lidé MeSH
• Publikační typ
• časopisecké články MeSH
• práce podpořená grantem MeSH
• Geografické názvy
• Česká republika MeSH
• Názvy látek
• anthokyaniny MeSH
• glukosidy MeSH

The objective of this study is the evaluation of the potential of high-throughput direct analysis in real time-high resolution mass spectrometry (DART-HRMS) fingerprinting and multivariate regression analysis in prediction of the extent of acrylamide formation in biscuit samples prepared by various recipes and baking conditions. Information-rich mass spectral fingerprints were obtained by analysis of biscuit extracts for preparation of which aqueous methanol was used. The principal component analysis (PCA) of the acquired data revealed an apparent clustering of samples according to the extent of heat-treatment applied during the baking of the biscuits. The regression model for prediction of acrylamide in biscuits was obtained by partial least square regression (PLSR) analysis of the data matrix representing combined positive and negative ionization mode fingerprints. The model provided a least root mean square error of cross validation (RMSECV) equal to an acrylamide concentration of 5.4 μg kg(-1) and standard error of prediction (SEP) of 14.8 μg kg(-1). The results obtained indicate that this strategy can be used to accurately predict the amounts of acrylamide formed during baking of biscuits. Such rapid estimation of acrylamide concentration can become a useful tool in evaluation of the effectivity of processes aiming at mitigation of this food processing contaminant. However, the robustness this approach with respect to variability in the chemical composition of ingredients used for preparation of biscuits should be tested further.

• Klíčová slova
• Acrylamide, Biscuits, Direct analysis in real time, Mass spectrometry, Multivariate regression analysis,
• MeSH
• akrylamid analýza   MeSH
• analýza hlavních komponent MeSH
• analýza potravin metody   MeSH
• chléb analýza   MeSH
• hmotnostní spektrometrie MeSH
• lineární modely MeSH
• metoda nejmenších čtverců MeSH
• multivariační analýza MeSH
• tandemová hmotnostní spektrometrie MeSH
• vaření * MeSH
• Publikační typ
• časopisecké články MeSH
• práce podpořená grantem MeSH
• Názvy látek
• akrylamid MeSH

Enniatins represent an emerging food safety issue because of their extensive incidence, documented in recent decades, in various small grain cereals. This study was concerned with the fate of these Fusarium mycotoxins within malting, brewing, milling and baking, when employed for the processing of contaminated barley and wheat. Besides enniatins A, A1, B and B1, also deoxynivalenol and its conjugated form (deoxynivalenol-3-glucoside) were determined in almost all tested cereal-based samples. Significant decline of enniatins occurred within all technologies, with the largest drop in their concentrations observed in the brewing process. While enniatins were not detectable in final beers, they were almost quantitatively transferred to spent grains, probably because of their limited water solubility. Regarding bread baking, levels of enniatins decreased down to 30% of their concentration in the initial flour used for baking. In this case, degradation at higher temperatures might be assumed.

• MeSH
• bezpečnost potravin MeSH
• chléb analýza   mikrobiologie   MeSH
• depsipeptidy analýza   metabolismus   MeSH
• Fusarium metabolismus   MeSH
• ječmen (rod) chemie   mikrobiologie   MeSH
• kontaminace potravin analýza   MeSH
• manipulace s potravinami MeSH
• mykotoxiny analýza   metabolismus   MeSH
• pivo mikrobiologie   MeSH
• pšenice chemie   mikrobiologie   MeSH
• Publikační typ
• časopisecké články MeSH
• práce podpořená grantem MeSH
• Názvy látek
• depsipeptidy MeSH
• enniatins MeSH Prohlížeč
• mykotoxiny MeSH