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Metabolomic and antioxidative profiles of fermented buckwheat flours and phytochemicals bioaccessibility in a model of water buckwheat biscuits in the context of pro-healthy properties.

2014/15/B/NZ9/04461

Keywords

Descriptors

  • NZ9_7: Naukowe podstawy żywienia i badania żywności

Panel

NZ9 – Fundamentals of applied life sciences and biotechnology: agricultural, forestry, horticulture, animal production and fishery, food and nutrition sciences, industrial biosciences, environmental biotechnology and remediation

Host institution

Instytut Rozrodu Zwierząt i Badań Żywności PAN

Voivodeship: warmińsko-mazurskie

Other projects carried out by the institution »

Principal investigator (from the host institution)

prof. Henryk Zieliński

Number of co-investigators in the project: 4

Call

OPUS 8 – announced on 2014-09-15

Amount awarded
681 590 PLN
Project start date
2015-07-21
Project end date
2019-07-20
Project duration
48 months (the same as in the proposal)
Project status
Project settled

Information in the final report

Publication in academic press/journals (7)

  1. From food technology to functional food development: focus on benefits of wholegrain products for diabetes.

    Authors:
    Zielinski H., Piskula M., Zielinska D., Giménez-Bastida J.A.
    Academic press:
    Madridge Journal of Food Technology (year: 2016, volume: 1, pages: 37-43), Publisher: Madridge Publishers
    Status:
    Published
    DOI:
    10.18689/mjft.2016-106 – link to the publication

  2. Biscuits from fermented roasted buckwheat flour – phenolics profile and bioaccessible angiotensyn converting enzyme inhibitory activity.

    Authors:
    Wronkowska, M., Honke, J., Zieliński, H., Wiczkowski, W.
    Academic press:
    Acta Universitatis Cibiniensis Series E: FOOD TECHNOLOGY (year: 2020, volume: XXIV, no. 2, pages: 205-214), Publisher: Sciendo
    Status:
    Published
    DOI:
    10.2478/aucft-2020-0019 – link to the publication

  3. ACE inhibitory properties and phenolics profile of fermented flours and of baked and digested biscuits from buckwheat.

    Authors:
    2. Zieliński, H., Honke, J., Topolska, J., Bączek, N., Piskuła, M.K., Wiczkowski, W., Wronkowska, M.
    Academic press:
    Foods (year: 2020, volume: 9, pages: art. no 847 (1-12)), Publisher: MDPI
    Status:
    Published
    DOI:
    10.3390/foods9070847 – link to the publication

  4. Effect of liquid-state fermentation on the antioxidant and functional properties of raw and roasted buckwheat flours.

    Authors:
    Zieliński H., Szawara-Nowak D., Bączek N., Wronkowska M.
    Academic press:
    Food Chemistry (year: 2019, volume: 271, pages: 291-297), Publisher: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.foodchem.2018.07.182 – link to the publication

  5. Physical properties of buckwheat water biscuits formulated from fermented flours by selected lactic acid bacteria

    Authors:
    Wronkowska M., Jeliński T., Majkowska A. Zieliński H.
    Academic press:
    Poish Journal od Food and Nutrition Sciences (year: 2018, volume: 68, pages: 25-31), Publisher: Instytut Rozrodu Zwierząt i Badań Żywności PAN, Oddział Nauki o Żywności
    Status:
    Published
    DOI:
    10.1515/pjfns-2017-0027 – link to the publication

  6. Bioaccessibility of D-chiro-inositol from water biscuits formulated from buckwheat flours fermented by lactic acid bacteria and fungi.

    Authors:
    Zieliński H., Honke J., Bączek N., Majkowska A., Wronkowska M.
    Academic press:
    LWT – Food Science and Technology (year: 2019, volume: 106, pages: 37–43), Publisher: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.lwt.2019.02.065 – link to the publication

  7. Bioaccessibility of anti-AGEs activity, antioxidant capacity and phenolics from water biscuits prepared from fermented buckwheat flours.

    Authors:
    Henryk Zieliński, Dorota Szawara-Nowak, Małgorzata Wronkowska
    Academic press:
    LWT - Food Science and Technology (year: 2020, volume: 123, pages: brak), Publisher: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.lwt.2020.109051 – link to the publication

Articles in post-conference publications (7)

  1. Wpływ fermentacji mlekowej na zawartość biologicznie czynnego izomeru witaminy B8 w fermentowanych mąkach gryczanych

    Authors:
    Majkowska A., Honke J., Zieliński H.
    Conference:
    Konferencja Naukowa 90 lat Polskiego Towarzystwa Mikrobiologów: PTM wczoraj-dziś-jutro (year: 2017, pages: 100), Publisher: Polskie Towarzystwo Mikrobiologów Oddział Kraków
    Date:
    conference 22-23 wrzesien
    Status:
    Published

  2. Wpływ wybranych szczepów bakterii kwasu mlekowego na jakość mikrobiologiczną i zawartość biologicznie czynnego izomeru witaminy B8 w bezglutenowym zakwasie gryczanym.

    Authors:
    Majkowska A., Honke J., Lenkiewicz M., Rostek D., Zieliński H.
    Conference:
    Sympozjum Drobnoustroje i ich metabolity – hipotezy, fakty, nadzieje (year: 2016, pages: 23-23), Publisher: PTTŻ Warszawa, SGGW Warszawa
    Date:
    conference 7–9 września 2016
    Status:
    Published

  3. Wpływ rodzaju mąki gryczanej na wzrost i aktywność kwaszącą wybranych gatunków bakterii kwasu mlekowego

    Authors:
    Majkowska A., Lenkiewicz M., Rostek D., Zieliński H.
    Conference:
    Konferencja Naukowa 90 lat Polskiego Towarzystwa Mikrobiologów: PTM wczraj-dziś-jutro (year: 2017, pages: 101), Publisher: PTM Oddział Kraków
    Date:
    conference 22-23 wrzesień
    Status:
    Published

  4. Bioaccessible of D-chiro-inositol from water biscuits formulated from common buckwheat flours fermented by lactic acid bacteria or fungi.

    Authors:
    Zieliński H., Honke J., Bączek N., Majkowska A., Wronkowska M.
    Conference:
    XX EuroFoodChem Congress (year: 2019, pages: str.94), Publisher: Sociedade Portuguesa de Quimica
    Date:
    conference June
    Status:
    Published

  5. Bioaccessible angiotensin converting enzyme inhibitory activity of biscuits prepared from fermented common buckwheat flours.

    Authors:
    Zieliński H., Honke J., Bączek N., Topolska J., Wiczkowski W., Wronkowska M.
    Conference:
    5 th lnternational Symposium on Gtuten-Free Cereal Products and Beverages (year: 2019, pages: str. 71), Publisher: International Association for Cereal Science and Technology
    Date:
    conference 26 - 28 June
    Status:
    Published

  6. Baking decreases the inhibitory effect of water biscuits prepared from fermented buckwheat flours against formation of advanced glycation end products.

    Authors:
    Szawara-Nowak D., Zieliński H.
    Conference:
    EuroFoodChem XIX conference (year: 2017, pages: Book of Abstracts str. 160), Publisher: Hungarian Chemical Society
    Date:
    conference October 4-6, 2017, Budapest
    Status:
    Published

  7. Effect of liquid-state fermentation on the antioxidant and functional properties of raw and roasted buckwheat flours.

    Authors:
    Wronkowska M., Zieliński H., Szawara-Nowak D., Bączek N.
    Conference:
    2nd Euro IBRA Symposium Buckwheat: for life and sport (year: 2018, pages: 46023), Publisher: International Buckwheat Research Association (IBRA)
    Date:
    conference 21-22 kwiecień
    Status:
    Published

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