Achyrocline satureioides is a South American herb used in traditional medicine to treat a wide range of ailments. The healing and antimicrobial effects of this plant have already been covered by many studies, which have confirmed its beneficial effects on human health. In this study, the antimicrobial effect of A. satureioides hydroalcoholic extract against Escherichia coli ATCC10536, Staphylococcus aureus ATCC25923, Staphylococcus epidermidis ATCC12228 and Lactobacillus acidophilus INCQS00076 was determined. The cytotoxicity of the extract was tested on human HaCaT keratinocytes showing very favourable effects on the proliferation and renewal of keratinocytes. According to the results of the HPLC and GC-MS analyses, the lyophilized extract contained only a minimal amount of fragrance allergens. The extract was then used in two cosmetic formulations, and one of them showed a significant synergistic interaction with other cosmetic components. We suggest the use of A.satureioides hydroalcoholic extract as a suitable antimicrobial component of natural origin for cosmetic preparations as a substitute for commonly used preservatives that can cause skin irritation and as a material with its own biological activity.

• Klíčová slova
• Achyrocline satureioides, HaCaT, antimicrobial, cosmetic emulsion, cytotoxicity, flavonoids, fragrance allergens, hydroalcoholic extract, natural bioactive compounds,
• Publikační typ
• časopisecké články MeSH

BACKGROUND: The present study tested whether replacement of the leavening agent ammonium carbonate by sodium hydrogen carbonate in combination with calcium cation and acidifying agent will synergically decrease acrylamide (AA) content in gingerbread. RESULTS: The type of leavening agent and the presence of Ca2+ and citric acid accounted for 33.6%, 13.2% and 53.2% of the explained variability of the AA content, respectively (P < 0.01). The AA content in gingerbread produced with (NH4 )2 CO3 alone was 186.5 µg kg-1 . Irrespective of other tested additives, NaHCO3 decreased (P < 0.05) AA content to 42% compared to (NH4 )2 CO3 . Combination of NaHCO3 + CaCl2 + citric acid in dough reduced (P < 0.05) AA content below the limit of detection (25 µg kg-1 ). The AA content in gingerbread (y; µg kg-1 ) decreased with an increasing number of additives used (x) according to the equation y = 158.8 - 47.94x (r2 = 0.42; P < 0.0001). A comprehensive sensory analysis did not indicate any significant deterioration (P > 0.05) in the organoleptic quality of gingerbread produced using calcium cation and citric acid. CONCLUSION: The present study demonstrates that the combination of additives NaHCO3 /Ca2+ /citric acid synergically decreases AA content in gingerbread without compromising the sensory quality. © 2016 Society of Chemical Industry.

• Klíčová slova
• acrylamide, additives, food safety, gingerbread, honey, sensory analysis,
• MeSH
• akrylamid analýza   antagonisté a inhibitory   chemie   toxicita   MeSH
• algoritmy MeSH
• chemické jevy MeSH
• chlorid vápenatý škodlivé účinky   chemie   MeSH
• chování spotřebitelů MeSH
• čití, cítění MeSH
• hydrogenuhličitan sodný škodlivé účinky   chemie   MeSH
• koncentrace vodíkových iontů MeSH
• kontaminace potravin prevence a kontrola   MeSH
• kvalita jídla * MeSH
• kyselina citronová škodlivé účinky   chemie   MeSH
• lidé MeSH
• Maillardova reakce MeSH
• mechanické jevy MeSH
• potravinářské přísady škodlivé účinky   chemie   MeSH
• preference v jídle MeSH
• průmyslově zpracované potraviny škodlivé účinky   analýza   MeSH
• uhličitany škodlivé účinky   chemie   MeSH
• vaření * MeSH
• Check Tag
• lidé MeSH
• Publikační typ
• časopisecké články MeSH
• srovnávací studie MeSH
• Geografické názvy
• Česká republika MeSH
• Názvy látek
• akrylamid MeSH
• ammonium carbonate MeSH Prohlížeč
• chlorid vápenatý MeSH
• hydrogenuhličitan sodný MeSH
• kyselina citronová MeSH
• potravinářské přísady MeSH
• uhličitany MeSH

A method for discriminating malting barley varieties based on direct matrix-assisted laser desorption-ionisation - time-of-flight mass spectrometry (MALDI-TOF MS) fingerprinting of proteins was developed. Signals corresponding to hordeins were obtained by simple mixing of powdered barley grain with a MALDI matrix solution containing 12.5mgmL(-1) of ferulic acid in an acetonitrile:water:formic acid 50:33:17 v/v/v mixture. Compared to previous attempts at MALDI-TOF mass spectrometric analysis of barley proteins, the extraction and fractionation steps were practically omitted, resulting in a significant reduction in analytical time and costs. The discriminatory power was examined on twenty malting barley varieties and the practicability of the method was tested on sixty barley samples acquired from Pilsner Urquell Brewery. The method is proposed as a rapid tool for variety assignment and purity determination of malting barley that may replace gel electrophoresis currently used for this purpose.

• Klíčová slova
• Barley, MALDI-TOF MS, Malting, Proteins,
• MeSH
• gluteny analýza   MeSH
• ječmen (rod) chemie   klasifikace   metabolismus   MeSH
• pivo MeSH
• průmysl zpracování potravin metody   MeSH
• semenáček chemie   klasifikace   metabolismus   MeSH
• spektrometrie hmotnostní - ionizace laserem za účasti matrice * MeSH
• Publikační typ
• časopisecké články MeSH
• práce podpořená grantem MeSH
• Názvy látek
• gluteny MeSH