Template-Type: ReDIF-Article 1.0 Author-Name: Jan Velíšek Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Author-Name: Karel Cejpek Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Title: Biosynthesis of food constituents: Lipids. 1. Fatty acids and derivated compounds - a review Abstract: This review article gives a survey of the principal biosynthetic pathways that lead to the most important common fatty acids and their derivatives occurring in foods and feeds. Fatty acids are further subdivided to saturated fatty acids and unsaturated fatty acids. This review is focused on the less common fatty acids including geometrical and positional isomers of unsaturated fatty acids, acetylenic fatty acids, branched-chain fatty acids, alicyclic fatty acids, epoxy fatty acids, hydroxy fatty acids, and oxo fatty acids. A survey is further given on the biosynthesis of the aliphatic very-long-chain components (alkanes, primary and secondary alcohols, aldehydes, ketones, and esters) of plant cuticular wax derived from saturated fatty acids. Subdivision of the topics is predominantly via biosynthesis. There is extensive use of reaction schemes, sequences, and mechanisms with enzymes involved and detailed explanations using chemical principles and mechanisms. Keywords: biosynthesis, fatty acids, Claisen condensation, saturated fatty acids, medium-chain fatty acids, long-chain fatty acids, very-long-chain fatty acids, ultra-long-chain fatty acids, cis/trans-fatty acids, acetylenic fatty acids, branched-chain fatty acids, alicyclic fatty acids, epoxy fatty acids, hydroxy fatty acids, oxo fatty acids, plant wax components Journal: Czech Journal of Food Sciences Pages: 193-216 Volume: 24 Issue: 5 Year: 2006 DOI: 10.17221/3317-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3317-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200605-0001.txt Handle: RePEc:caa:jnlcjf:v:24:y:2006:i:5:id:3317-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Miroslava Vázlerová Author-Workplace-Name: Department of Meat Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic Author-Name: Iva Steinhauserová Author-Workplace-Name: Department of Meat Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic Title: The comparison of the methods for the identification of pathogenic serotypes and biotypes of Yersinia enterocolitica: Microbiological methods and PCR Abstract: In this study, pathogenic strains of Y. enterocolitica were identified by microbiological and PCR methods. The samples were collected from pigs, cattle, poultry, and slaughter houses. Three common techniques were used to isolate Y. enterocolitica from the samples - ITC, PSB, and direct on the CIN. Primers A1/A2, Y1/Y2, and rfbC 1/rfbC 2 were used for the specific detection of the pathogenic strains of Y. enterocolitica. Traditional microbiological methods were found to be insufficient for the specific identification of the Y. enterocolitica pathogen. In comparison with PCR which was able to detect 149 strains, the biochemical test could detect only 138 species. These results show that the use of biochemical methods of cultivation did not allow the identification of all Y. enterocolitica pathogens. In total, 149 strains of pathogenic Y. enterocolitica were examined of which 120 were from pigs, 19 from poultry, 8 were cattle strains, and 2 came from the environments of slaughterhouses. Keywords: Yersinia enterocolitica, pathogenic serotype, PCR detection, cultivation, DNA, identification, serotype, biotype Journal: Czech Journal of Food Sciences Pages: 217-222 Volume: 24 Issue: 5 Year: 2006 DOI: 10.17221/3316-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3316-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200605-0002.txt Handle: RePEc:caa:jnlcjf:v:24:y:2006:i:5:id:3316-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Alžbeta Jarošová Author-Workplace-Name: Department of Food Technology, Mendel University of Agriculture and Forestry in Brno, Brno, Czech Republic Title: Phthalic acid esters (PAEs) in the food chain Abstract: Phthalic acid esters (PAEs) rank among the primary risk pollutants and their adverse effects may endanger the environmental balance and affect the ontogenetic development of live organisms and their body functions. Therefore, the aim of this study was to monitor the occurrence of PAEs in packaging materials and plastics (infusion sets), to evaluate the accumulation and distribution of the most common phthalates such as DEHP (di-2-ethylhexyl phthalate) and DBP (di-n-butyl phthalate) in body tissues and organs of pigs and broiler chicks having been administered the phthalates per os, to assess the occurrence of PAEs in pig and cattle farms in the district of Hodonín (1997-1999), and to propose precautionary measures to mitigate the risk of PAE penetration into the food chain and the environments. DEHP and DBP contents in packaging materials ranged from 0.1 to 4259 mg DEHP, and from 0.1 to 1298 mg DBP per 1 kg printed packaging material, respectively. In haemodialysis patients, over 0.5 mg DEHP per 1 kg blood was found after three hours of haemodialysis. In combined feeds for farm animals (pigs, cattle, poultry), DEHP and DBP concentrations ranging from 0.07 to 1.77 and from 0.06 to 2.36 mg/kg feed, respectively, were detected. In all the food samples investigated, measurable levels of DEHP (less than 0.01-0.22 mg/kgsample) and DBP (less than 0.01 to 1.31 mg/kgsample) were found. In the experimental pigs and broilers, phthalates were distributed in all the organs monitored and the highest accumulation was found in adipose tissue as expected. All the samples withdrawn from farms in the Hodonín district had measurable phthalate concentrations; the hygienic limit (4 mg/kg) was exceeded in 2 samples of swine adipose tissue (4.26 and 6.92 mg/kgfresh sample) and in 1 sample of cattle adipose tissue (4.75 mg/kgfresh sample). Keywords: phthalic acid esters, analytical methods, source of contamination, products and foods of animal origin Journal: Czech Journal of Food Sciences Pages: 223-231 Volume: 24 Issue: 5 Year: 2006 DOI: 10.17221/3318-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3318-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200605-0003.txt Handle: RePEc:caa:jnlcjf:v:24:y:2006:i:5:id:3318-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Milan Suhaj Author-Workplace-Name: Food Research Institute, Bratislava, Slovak Republic Author-Name: Mária Koreňovská Author-Workplace-Name: Food Research Institute, Bratislava, Slovak Republic Title: Distribution of selected elements as wine origin markers in the wine-making products Abstract: The analysis of the trace elements has been shown to be a valuable tool to discriminate wines according to their region of origin. As, Ba, Ca, Co, Cr, Li, Mg, Rb, Sn, Sr, and V were selected as specific markers indicating the origin of Slovak wines according to the vineyard regions. Several factors, such as the environmental contamination, agricultural practices, climatic changes, and others, may markedly change the multielement composition of the wine and may endanger the relationship between the wine and the soil composition. The effect was studied of the viniculture process on the distribution of selected markers in the winemaking products. The main markers pass from the vineyard soil to the grape, and the main portion leaves the winemaking process in the press cake and yeast lees. Very significant correlation of the wine origin markers was found between changed the wine making products and the vineyard soils. The sugar addition to grape juice to some extent the total element compositions of wines but did not result in substantial changes of the markers determining the wine origin. Keywords: elements, atomic absorption spectrometry, winemaking process, factor analysis, correlation Journal: Czech Journal of Food Sciences Pages: 232-240 Volume: 24 Issue: 5 Year: 2006 DOI: 10.17221/3319-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3319-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200605-0004.txt Handle: RePEc:caa:jnlcjf:v:24:y:2006:i:5:id:3319-CJFS