NARIC Food Science Research Institute

Budapest, Hungary

NARIC Food Science Research Institute

Budapest, Hungary
SEARCH FILTERS
Time filter
Source Type

Szaloki-Dorko L.,NARIC Food Science Research Institute | Szaloki-Dorko L.,Szent Istvan University | Nagy E.,Szent Istvan University | Steger-Mate M.,Szent Istvan University
Acta Biologica Szegediensis | Year: 2016

Natural food colorants are usually used in concentrated form. Production of concentrate including enzymes, temperature, clarifying agents and mechanical operation may have significant influence on valuable components of the end product. In our study, we investigated the effects of two different pectolytic enzyme preparations (Fructozym P and Pectinex BE XXL) and five clarifying agents (three bentonites and two silica sols) on total polyphenol, total anthocyanin content and colour parameters of Haschberg and Samocco elderberry juices. Our results showed that enzymes and clarifying agents applied during juice production influenced the investigated quality parameters of both varieties. Generally, in case of Samocco variety Fructozym P with bentonites, while in case of Haschberg Pectinex BE XXL with silica sols proved the most effective combinations to reach high quality values. This fact should be considered in case of industrial application.


Domingos-Lopes M.F.P.,University of The Azores | Nagy A.,NARIC Food Science Research Institute | Stanton C.,Teagasc | Stanton C.,University College Cork | And 4 more authors.
Journal of Functional Foods | Year: 2017

The present study aimed to assess the immunomodulatory properties of Leuconostoc citreum L3C1E7, isolated from Pico cheese. In vitro tests showed a significant (P < 0.05) effect of live strain on reducing pro-inflammatory cytokine IL-8 secretion by lipopolysaccharide-induced HT-29 cells. The probiotic activity of the strain was further investigated in two rat models. Rats fed with ovalbumin (OVA), with/without the strain, were vaccinated subcutaneously with OVA on day 7 and 14. Allergen-specific IgG1 and IgG2a responses were restored after pre-feeding the strain. In a second experiment, an OVA-induced asthma model was used. Plasma levels of allergen-specific IgG1 and IgG2a were significantly (P < 0.05) raised in the OVA-fed group, while co-feeding with the strain significantly (P < 0.05) reduced plasma levels of these antibodies. Moreover, plasma OVA-specific IgE was significantly (P < 0.05) reduced by feeding the strain. These data show that feeding Leu. citreum L3C1E7 suppresses allergen-specific IgE synthesis and may alleviate Th2-mediated allergic symptoms. © 2017


Zsolnai A.,NARIC Research Institute for Animal Breeding Nutrition and Meat Science | Zsolnai A.,University of Kaposvár | Szanto-Egesz R.,Biomi Ltd. | Ferencz-Elblinger E.,University of Kaposvár | And 4 more authors.
Acta Alimentaria | Year: 2017

We used an alternative approach, loop-mediated isothermal amplification, to detect Mangalitza component in food products, and it has been compared to an established Recombinase Polymerase Amplification test. The correlation between the assays was significant P<0.01). Linear determination coefficient between the assays was 0.993 and level of diagnostic agreement was high (Kappa=0.971). Previously, a real-time PCR method based on TaqMan probe was developed (SZÁNTÓ-EGÉSZ et al., 2013) for detection of Mangalitza meat in food products, using a Mangalitza specific sequence. Other Mangalitza specific sequences suitable for the same purpose are also in use (V. STÉGER, personal communication). Approaches like real-time monitoring of accumulation of the specific DNA product usually require specialised laboratory equipment. For Mangalitza detection, portable Recombinase Polymerase Amplification (RPA) approach has been developed (SZÁNTÓ-EGÉSZ et al., 2016), which requires a device capable of maintaining 39 °C and a lateral flow strip with easy yes/no indication of the successful amplification. We wanted to develop another fast, non-PCR based test with minimal laboratory requirement to provide a third possibility to detect Mangalitza component in food. © 2017 The Author(s).


Szanto-Egesz R.,Biomi Ltd. | Janosi A.,NARIC Food Science Research Institute | Mohr A.,Biomi Ltd. | Szalai G.,University of South Carolina | And 6 more authors.
Food Analytical Methods | Year: 2016

A fast and reliable diagnostic system has been developed for the detection of Mangalica meat in foods. This qualitative test is based on a recombinase polymerase amplification which can be performed on the field, in situ, where it may be necessary to determine Mangalica content in food products at once. The required equipments for the procedure are pipettes, a portable homogenizer and a portable thermostat. DNA amplification is carried out at a constant temperature, and the detection is based on antibody reaction. The detection limit is one copy of the target sequence in 1 μl reaction volume. The test can be used for uncovering falsification of local brands on the spot within a very short (25–45 min) period of time. The present approach can be adopted for the detection of other food ingredients, if the species-specific target DNA sequence is known, e.g. in case of chicken, turkey, horse, and cattle. © 2015, Springer Science+Business Media New York.

Loading NARIC Food Science Research Institute collaborators
Loading NARIC Food Science Research Institute collaborators