Przeglądaj wg Autor "Kluz, Maciej Ireneusz"

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    Integrated evaluation of Chrysanthemum × morifolium (Ramat.) Hemsl. essential oil, compared with α-terpineol, β-pinene, borneol, and camphor: In vitro and in situ antibacterial activity against selected microorganisms and insecticidal effects on bruchine beetles
    (Elsevier B.V., 2026-05-05) Kačániová, Miroslava; Qiao, Minhang; Zhang, Guiguo; Bianchi, Alessandro; Elizondo-Luevano, Joel Horacio; Hsouna, Anis Ben; Saad, Rania Ben; Ban, Zhaojun; Li, Li; Lou, Jian; Kluz, Maciej Ireneusz; Garzoli, Stefania
    Abstract: "The present study evaluated the antimicrobial, antibiofilm, in situ food model, and insecticidal activities of Chrysanthemum × morifolium (Ramat.) Hemsl. white essential oil (CMEO) in comparison with its major constituents α-terpineol, β-pinene, endo-borneol, and camphor. CMEO was chemically characterized by GC–MS and contained mainly α-terpineol, capric acid, β-pinene, α-pinene, and camphene, together accounting for almost the entire identified fraction. In vitro, CMEO showed broader and stronger antimicrobial effects than all the tested constituents against a panel of Gram-negative and Gram-positive bacteria and Candida spp., as reflected by markedly lower MIC50/MIC90 values, particularly for Yersinia enterocolitica and Candida albicans. In vapor phase tests on apple, pear, parsley, and Hokkaido pumpkin slices, CMEO produced high and concentration-dependent growth inhibition in all microorganisms, including a biofilm-forming Salmonella enterica strain, whereas the individual constituents showed only limited or inconsistent activity, particularly at lower concentrations. Crystal violet assays showed that CMEO inhibited established Salmonella enterica biofilms with MIC50 = 2.46 mg/mL and MIC90 = 2.64 mg/mL, while the individual constituents required markedly higher concentrations, with α-terpineol showing the strongest activity among them (MIC50 = 1.38–3.60 mg/mL). MALDI-TOF MS profiles and MSP dendrograms confirmed clear and time-dependent differences between planktonic and surface-attached cells on wood and stainless steel, with more pronounced shifts in the presence of CMEO. In insecticidal assays, CMEO caused high mortality of Callosobruchus maculatus and Megabruchidius dorsalis down to 25–12.5%, whereas the individual constituents showed only moderate effects, with α-terpineol being the most active (LC50 =24.74% for C. maculatus; LC90 =32.62% for M. dorsalis). Overall, the data demonstrate that CMEO consistently outperforms tested individual constituents across all models, confirming that no single constituent alone accounts for the observed biological activity of the oil."(...)
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    Potato Protein-Based Vegan Burgers: Discovering the Health-Promoting Benefits and Impact on the Intestinal Microbiome
    (Licensee MDPI, Basel, Switzerland, 2026-01-03) Kowalczewski, Przemysław Łukasz; Gumienna, Małgorzata; Jeżowski, Paweł; Świątek, Michał; Górna-Szweda, Barbara; Rybicka, Iga; Ruszkowska, Millena; Kluz, Maciej Ireneusz; Bordiga, Matteo
    Introduction: The increasing global interest in plant-based diets has led to the development of innovative meat analogs that not only mimic the sensory properties of traditional products but may also offer potential health benefits. In this study, we investigated the nutritional characteristics and biological activity of potato protein-based vegan burgers (PBBs) enriched with plant-derived iron and fiber sources. Methods: The burgers were subjected to in vitro gastrointestinal digestion, followed by evaluation of their cytotoxic potential against human intestinal cancer cell lines (Caco-2 and HT-29) and normal colon epithelial cells (CCD 841 CoN). Additionally, their influence on the intestinal microbiota composition and enzymatic activity of β-glucosidase and β-glucuronidase was assessed. Results: PBBs demonstrated favorable nutritional profiles, high protein and fiber contents, and a balanced fatty acid ratio (n-6/n-3). After digestion, bioaccessible fractions showed selective cytotoxicity toward cancer cells, while maintaining safety for normal intestinal cells. Furthermore, PBBs modulated the gut microbiota by promoting the growth of beneficial genera (Lactobacillus, Bifidobacterium) and reducing potentially harmful Enterobacteriaceae, accompanied by decreased β-glucuronidase activity. Conclusions: These findings suggest that potato protein-based burgers could represent a functional plant-based alternative to conventional meat products, contributing to intestinal health and potentially reducing colorectal cancer risk.