Project

2013-2015

Leader investigator of the task: Prof. Andrzej Kotecki

Investigators: H. Bujak, W. Helios, M. Hurej, M. Kozak, S. Lewandowska, W. Malarz, G. Mańkowska, J. Mańkowski, J. Matuła, U. Piszcz, E. Pląskowska, W. Pusz, M. Praczyk, D. Richter, Z. Spiak, J. Szopa, J. Twardowski, M. Żuk

Summary: The aim of the research on the phytopathological part of the project was to find out about the health status of two types of flax intended for biomedical purposes. The research was carried out in 2013-2015 at the Agricultural Experimental Station in Pawłowice, belonging to the Wroclaw University of Environmental and Life Sciences. Two genetic modifications of flax originating from the Nike variety were used in the experiment: type B14 - cDNA encoding β-1,3-glucanase from potato (S. tuberosum) and type M50 - cDNA encoding bacterial C. necator (syn. R. eutropha) biosynthetic enzymes polyhydroxybutyrate (PHB). The seeds of both types of flax were sown in three densities: 1 - 1,600, 2 - 2,000 and 3 - 2,400 seeds per 1 m2. During the growing season, field observations of plant health were conducted. The degree of damage to leaves by pathogenic fungi was assessed once during the flowering phase on the basis of a 6-point scale of infection. Mycological analysis of infected organs and seeds was carried out.
The conducted research shows that both tested types of flax were susceptible to infection by Golovinomyces oronti causing powdery mildew, Botrytis cinerea responsible for gray mold and fungi of the genus Alternaria causing Alternaria flower and stem blight. Flax plants of type B14 were more susceptible to powdery mildew than flax plants of type M50, especially at higher sowing rates. Botrytis cinerea, despite its slight intensity on flax leaves, was more often found on plants of B14 type, while Alternaria spp. on plants of M50 type. The greatest threats to the health of flax stems were Alternaria spp. and, to a lesser extent, Fusarium spp. with the dominant F. oxysporum. Fungi of the genus Alternaria more often inhabited the stems of the M50 than the B14. The seeds of both forms of flax were highly susceptible to infection by Alternaria alternata and to a lesser extent by Fusarium spp. and Botrytis cinerea. The seeds harvested in 2015 had the best health.

2019-2021

POIR.04.01.01-00-0010/19

Leader investigator of the task: dr hab. Krzysztof Matkowski, prof. uczelni

Investigators: E. Pląskowska, W. Pusz

Summary: The project is carried out by SatRevolution S.A. in consortium with the Wroclaw University of Technology, Wroclaw University of Environmental and Life Sciences, Wroclaw Medical University and the Polish Academy of Sciences.
The aim of the project is to develop, so called, CubeSat bio-nanosatellite to conduct studies on the influence of microgravity and space radiation on the properties of live biological samples and determine – in a metrological way – their life potential in terms of degradation, drug resistance, or the impact of diverse bio-chemical substances. A critical element of the bio-nanosatellite will be, so-called, lab-payload, containing a miniaturized integrated laboratory, fabricated utilizing the techniques of analytical microsystems, falling within the scope of lab-on-chip devices. The laboratory will allow to create a suitable life microenvironment (optimal temperature, lighting, gas/liquid flow, etc.) and to conduct long-term tests of the selected bio-medical samples in space – cancer cells, lymphocytes and fungi. Comprehensive metrological parameterization of life functions of bio-medical samples will be used to conduct qualitative and quantitative analysis of micro-objects behavior, based on their morphometric features assessment, e.g. cell division, migration activity (mobility, taxa, movement character) or degradation (change of cell shape or size). For this purpose, computer-aided data analysis will be applied, as a result of image acquisition of bio-medical samples, based on the lab-payload optical detection system. The culmination point of the project will be a run of long-term (at least 2 weeks) bio-medical tests on the bio-nanosatellite in Low-Earth-Orbit (LEO) and simultaneously, on Earth. Ultimately, the results of the research will be used to develop a universal, full-featured bio-nanosatellite that allows to conduct different, decreed by the recipient research. In this solution may be especially interested companies working in the pharmaceutical, biotechnological and medical fields.

Projekt NCN nr DEC-2013/11/N/NZ9/00117

Leader investigator of the task: dr inż. Agnieszka Nemś

Research supervisor: prof.dr hab.inż. Anna Pęksa

Summary: The aim of the study was to determine the direction and intensity of changes occurring in the amino acid profile of potato proteins of different varieties varied in content of polyphenolic compounds during storage at different temperatures and period.

Samples of tubers and juices of 6 potato varieties with red, purple and yellow flesh color were stored at 2, 5 and 10 ° C for 3 and 6 months. The amino acid composition of proteins, free amino acids and total polyphenols were analyzed using chromatographic techniques and chemical analytical methods. Antioxidant activity of the tested samples was determined by the ABTS cation radical method. In addition, an analysis of sugar content in the tested raw material was carried out.

As a result of the research, it was found that the amino acid composition of potatoes that differ in the color of the flesh changes during storage and does not depend on the color of the flesh but primarily on the potato variety. The nutritional value of the protein and the degree of its hydrolysis (the amount of amino acids released) depended in the most on the potato variety regardless of the color of the flesh and the storage conditions of both temperature and time. The tested potato samples of 6 varieties with different flesh color showed a significant diversity in terms of total polyphenols content and antioxidant activity. The influence of the flesh color on these tuber traits has been demonstrated regardless of the variety. The content of phenolic compounds did not have a significant impact on the course of protein hydrolysis occurring in stored tubers of the studied cultivars, the content and profile of amino acids included in the proteins and occurring in free form.

2012-2015

project funded by National Centre of Science NCN 2012/05/N/NZ9/01508

Leader investigator of the task: Magda Aniołowska

Mentor: prof. dr hab. Agnieszka Kita

Summary: Glycidyl esters of fatty acids (GEs) belong to a new group of contaminants of edible oils, including fats used for frying. These compounds are produced during the refining of oils at the stage of the deodorization (removing of odor). Although GE have no proven adverse effects on human health, is assumed that
they can be hydrolyzed even up to 100 % into the free compounds by the action of digestive enzymes. Free glycidol is however a probably carcinogenic (Group 2A).
The aim of this study was to determine the effect of frying parameters on the content of the glycidyl esters of fatty acids (GE) in frying fats, depending on the temperature and frying time, the type of fried products (water content) as well as the degree of degradation of the frying medium.
The first achievement of the project was to develop and implement methods for the determination of GEs in refined oils using liquid chromatography conjugated with tandem mass spectrometry (LC-MS/MS). Than, refined oils collected from the local markets were analyzed on the content and composition of GEs. Samples of refined palm oil exhibited several times higher contamination ratio in comparison with rapeseed and sunflower oils. In model frying study we found that regardless of the type of frying medium, along with progressive degradation of oils occurred decomposition of GE, which content decreased with increasing frying time. It follows that the frying conditions (high temperature and time) create conditions which were favorable for decomposition of GE.
In addition, it has been shown that the rate of GE degradation was also dependent on frying temperature. Along with increasing frying temperature (in the range of 150-180oC) the rate of GE's degradation increased. The influence of the type of fried products (differing from the other by water content) at the rate of frying oil degradation and the content and composition of GEs in oils and fried products was also determined. It has been found that the most vulnerable for thermo-oxidative changes were oils used for frying products exhibiting the lowest water content in raw material. In those oils occurred the highest GE degradation. GE contents of the fried products depended on the the quality and quantity of absorbed fat. The highest GE content exhibited potato chips, while the smallest French fries. The content of GE in products decreased with ongoing degradation of the frying media.
The project helped to raise awareness in the area of refined oils and their use as frying media. Determination of a new class of compounds which are glycidyl esters of fatty acids and their stability during frying takes into account a new aspect of assessing the quality of frying fats and their safety in relation to ready fried products.

2012-2015

Leader investigator of the task: prof. dr hab. Agnieszka Kita

Investigators: Anna Pęksa, Elżbieta Rytel, Agnieszka Tajner-Czopek, Joanna Miedzianka, Wioletta Drożdż, Adam Malicki

2005-2006

Leader investigator of the task: prof. dr hab. Agnieszka Kita

Investigators: prof. dr hab.inż. Adam Figiel

Summary: The aim of the research was to determine the impact of the nut roasting method on their sensory properties. The relationships between the roasting parameters and the mechanical properties of the nuts, determining their texture, were determined. Mechanical tests have been developed to analyze the texture of walnuts, which are a difficult research material due to their specific structure. Hazelnut TPA analysis was also performed. The influence of the roasting method on the properties of the obtained nuts was also determined. The effect of storage time on the consistency of walnuts was determined. Particular attention was paid to the changes taking place in the fat fraction of nuts.

2002-2004

Leader investigator of the task: prof. dr hab. Agnieszka Kita

Investigators: Grażyna Lisińska