Entity

Time filter

Source Type

Lublin, Poland

The University of Life science in Lublin , is an agricultural university in Poland. It was founded in 1944. Wikipedia.


Konarska A.,Lublin University of Life Sciences
Protoplasma | Year: 2013

The structure of fruit peel of two apple varieties 'Szampion' and 'Jonagold' was investigated using light microscopy as well as scanning and transmission electron microscopy. The samples were taken immediately after harvest and after 6-month controlled atmosphere storage. The Szampion and Jonagold fruit differed in terms of the surface type, number of lenticels, thickness of the cuticular epithelium, height of epidermal cells and thickness of the hypodermis as well as the amount of crystalline wax and the number of microcracks formed on the fruit surface. The 6-month storage resulted in fruit weight loss, increased numbers and depth of microcracks, thickening of the amorphous wax layer and enhanced production of platelet forms of crystalline wax, which filled the microcracks abundantly. Compared with Jonagold, the Szampion fruit exhibited a fewer lenticels, a bigger number of microcracks, smaller amounts of crystalline wax and more substantial weight loss. The apple varieties studied had a reticulate-lamellate cuticle, and at harvest, the epidermal and hypodermal cells contained numerous amyloplasts filled with starch grains, which were not found after the storage period. Additionally, after storage, the cell protoplasts in the apple peel displayed a disorganised structure, and their vacuoles contained fragments of cell membranes, intravacuolar precipitates and deposits, and spherical bodies. The results may facilitate better understanding of changes occurring in fruits of Szampion and Jonagold during storage and help choose the best storage conditions to reduce loss of weight and prevent impairment of fruit quality. © 2012 The Author(s). Source


Paszko T.,Lublin University of Life Sciences
Science of the Total Environment | Year: 2012

The study aimed to determine the influence of pH on the adsorption of carbendazim in soil profiles of three mineral agricultural soils: Hyperdystric Arenosol, Haplic Luvisol and Hypereutric Cambisol. In the examined pH range between 3 and 7 the adsorption of carbendazim was inversely correlated to the pH of the soil. The adsorption coefficients were in the range between 0.3 and 151.8mLg-1. Decreasing the pH in the soil suspensions from 7 to 3 increased the value of this coefficient by 3 to 70 times. A decrease in the amounts of organic matter down the soil profiles was not associated with weaker carbendazim adsorption. In the samples from all soil horizons, at pH values between 3 and 6, the predominant sorption process was carbendazim adsorption on clay minerals. The adsorption of carbendazim on organic matter prevailed over that on clays only at pH>6 and only in the Ap horizon of the examined soils. The developed mathematical models yielded very good results when the adsorption of the protonated form of carbendazim was assumed to be the predominant adsorption process on clays together with the adsorption of neutral molecules on organic matter and clays. The results from both the model fitting and the experiments revealed the negative effect of Al oxides and hydroxides and Al cations on the adsorption of the protonated form of carbendazim on clay minerals. The developed models successfully described the pH-dependent adsorption processes of carbendazim for both data from particular soil horizons and those from all three examined soil profiles. © 2012 Elsevier B.V. Source


Gawlik-Dziki U.,Lublin University of Life Sciences
Journal of Functional Foods | Year: 2012

The biological activities of in vitro bioaccessible and bioavailable compounds of tomato, onion, garlic, and lettuce and their interactions in commonly consumed combinations were studied. The bioaccessibility of phenolic compounds (ACP), the potential bioavailability (AVP), the antioxidant bioaccessibility (BAC), the bioavailability (BAV), the bioefficiency (BEF), and the interaction (IF) factors were determined. It was found that antiradical compounds were bioaccessible. Furthermore, antiradical compounds from tomato/garlic acted synergistically (IF = 0.42), whereas in other cases additive interactions were observed. BAC values of catalase activators averaged at about 1.50; however, owing to their potential bioavailability (BAV above 5.56) they possessed high bioefficiency (BEF about 9). On the other hand, all vegetables that contained bioavailable and bioefficient lipoxygenase inhibitors acted antagonistically. Xanthine oxidase (XO) inhibitors were found to be bioavailable (BAV from 2.61 to 3.98) and bioefficient (BEF from 2.87 to 5.50) and strong synergistic interactions between them were also determined. © 2012 Elsevier Ltd. Source


Gawlik-Dziki U.,Lublin University of Life Sciences
LWT - Food Science and Technology | Year: 2012

The aim of this study was to determine antioxidant activities of selected spices and their influence on the activity of peroxidase and some prooxidant enzymes. Extracts from basil and rosemary were the strongest activators of peroxidase activity (204.7% and 205.8%, respectively). The highest ability for lipoxygenase inhibition was exhibited by tarragon and oregano extracts (60.2% and 57.9%, respectively). In turn, the highest xanthine oxidase inhibition was found in the case of black pepper and basil extracts (70.9% and 67.0%, respectively); whereas the lowest in the case of the cinnamon extract (28.09%). Linoleic acid was the most effectively prevented by oregano and rosemary extracts. O 2 - scavenging activities of basil, thyme, rosemary, tarragon and cinnamon extracts ranged from 47.5% to 32.7%. The H 2O 2 scavenging abilities ranged from 42.8% for tarragon to 99.2% for black pepper extract. The results obtained suggest that spice condiments used in food preparations contain phenolic/flavonoid compounds that can significantly inhibit prooxidant enzymes (lipoxygenase and xanthine oxidase) and enhance antioxidant enzymatic and non-enzymatic defense system, hence diet supplementation with herbs may be helpful in preventing or slowing down the progress of lifestyle-related and chronic diseases. © 2011 Elsevier Ltd. Source


Kaminski D.M.,Lublin University of Life Sciences
European Biophysics Journal | Year: 2014

Abstract In the past decade substantial progress has been made in understanding the organization and biological activity of amphotericin B (AmB) in the presence of sterols in lipid environments. This review concentrates mainly on interactions of AmB with lipids and sterols, AmB channel formation in membranes, AmB aggregation, AmB modifications important for understanding its biological activity, and AmB models explaining its mechanism of action. Most of the reviewed studies concern monolayers at the water-gas interface, monolayers deposited on a solid substrate by use of the Langmuir-Blodgett technique, micelles, vesicles, and multi-bilayers. Liposomal AmB formulations and drug delivery are intentionally omitted, because several reviews dedicated to this subject are already available. © 2014 The Author(s). Source

Discover hidden collaborations