Browsing by Author "Malik, Alicja"

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    Evaluation of Sourdough Bread and Its Potential Use in Support of the Treatment of Chronic Non-Communicable Diseases
    (MDPI, 2024) Bartos, Adrian; Malik, Alicja; Diowksz, Anna; Podolska, Grażyna; Leszczyńska, Joanna
    Gastrointestinal disorders dysregulate the biochemical environment of the gastrointestinaltract by altering pH conditions during the gastric phase of digestion or by reducing the secretionof pancreatin during the intestinal part of the process. Ingested functional food could thereforelose some of its health-promoting potential apart from its nutritional value. In this work, weaimed to manufacture bread marked by decreased gluten content, using a commercial or laboratorysourdough, that could be appropriate for patients afflicted with wheat allergy, hypertension andpancreatic malfunctions. A reference sample (no sourdough) was prepared alongside wheat andwheat–rye bread samples—produced with either commercial or laboratory sourdough (L. plantarumBS, L. brevis 1269, L. sanfranciscensis 20663). We measured the QQQPP allergen content (ELISA) inbread extracts digested in vitro and determined how these extracted components affect the level ofactive angiotensin and alpha amylase (spectrophotometry). We then elucidated how these propertieschanged when physiological digestion conditions (pH and pancreatin activity) were disturbed tomimic gastric hyperacidity, hypochlorhydria or exocrine pancreatic insufficiency. The key findingwas that every tested type of bread produced with laboratory sourdough exhibited pronouncedangiotensin-converting enzyme inhibition. The effect was preserved even in dysregulated digestiveconditions. The use of laboratory sourdough prevented an increase in allergenicity when pancreatinwas restricted as opposed to the commercial sourdough, which surpassed the reference samplereading at 50% pancreatin. No statistically consistent link was reported when the inhibition of alphaamylase was assayed. In conclusion, functional bread manufactured with sourdough composed ofL. plantarum BS, L. brevis 1269, and L. sanfranciscensis 20663 was shown to be potentially capable ofcontributing to the treatment against hypertension as evidenced by in vitro research. It was alsomoderately safer with regard to its allergenicity.
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    Polyphenolic and Immunometric Profiling of Wheat Varieties: Impact of Organic and Conventional Farming on Allergenic and Bioactive Compounds
    (MDPI, 2025) Bartos, Adrian; Malik, Alicja; Feledyn-Szewczyk, Beata; Jończyk, Krzysztof; Kazimierczak, Renata; Hallmann, Ewelina; Leszczyńska, Joanna
    This study investigates the impact of organic and conventional farming on the allergenic and bioactive properties of wheat. The primary aim was to assess the immunometric parameters and polyphenolic composition in four varieties of winter and four varieties of spring wheat cultivated under both farming systems. Immunometric assays focused on gluten content, the allergenic QQQPP peptide, and the panallergenic profilin Tri a 12. While gluten levels (15–20 g/kg) showed no clear dependence on farming type, organic wheat exhibited a mild yet significant increase in QQQPP-dependent immunore activity in five samples (>20 µg/g). However, all organic wheat samples demonstrated a notable reduction in profilin content (<0.6 µg/g), suggesting that the type of wheat cultivation could influence allergenic risk for individuals with wheat-related allergies. Polyphenolic profiling revealed that kaempferol, p-coumaric acid, and gallic acid were the predominant compounds, with organic wheat displaying slightly higher polyphenol levels on average. Despite these differences, the variations were insufficient to determine a superior cultivation method. These findings highlight the potential allergenic and nutritional implications of organic versus conventional wheat farming.