INTERNATIONAL CONFERENCE ON FOOD AND BIOTECHNOLOGY … · BOOK OF ABSTRACTS INTERNATIONAL...
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Transcript of INTERNATIONAL CONFERENCE ON FOOD AND BIOTECHNOLOGY … · BOOK OF ABSTRACTS INTERNATIONAL...
BOOK OF ABSTRACTS
INTERNATIONAL CONFERENCE ON FOOD
AND BIOTECHNOLOGY ICFB2014
September 11-12, 2014
Agricultural University of Georgia
Tbilisi, Georgia
Conference chair:
Prof. Giorgi Kvesitadze, President of the Georgian National Academy of Sciences, Durmishidze Institute of Biochemistry and Biotechnology of Agricultural University of Georgia (DIBBAUG), Tbilisi , Georgia
Conference co-chair:
Prof. Jose Neptuno Rodríguez-López, University of Murcia (UMU), Murcia, Spain
Scientific Committee:
Prof. Giorgi Kvesitadze, President of the Georgian National Academy of Sciences,
Durmishidze Institute of Biochemistry and Biotechnology of Agricultural University of Georgia, Tbilisi, Georgia
Prof. Jose Neptuno Rodríguez-López, University of Murcia (UMU), Murcia, Spain
Prof. Walter Steiner, University of Technology, Graz, Austria
Prof. Marin Berovič, University of Ljubljana, Ljubljana, Slovenia
Prof. Miguel A. Aranda, Center for Soil Science and Applied Biology of the Segura, Spanish National Research Council, Murcia, Spain
Prof. Tengiz Urushadze, Agricultural University of Georgia, Tbilisi,Georgia
Prof. Tinatin Sadunishvili, DIBBAUG, Tbilisi, Georgia
Prof. Vladimir Elisashvili, Institute of Animal Husbandry and Feed Production, Agricultural University of Georgia, Tbilisi, Georgia
Organizing Committee:
Soraya Bernard, INNO TSD, France
Prof. Jose Neptuno Rodríguez-López, UMU, Murcia, Spain
Nani Mchedlishvili, D.Sc, DIBBAUG, Tbilisi, Georgia
Nino Omiadze, D.Sc, DIBBAUG, Tbilisi, Georgia
Marine Abutidze, PhD, DIBBAUG, Tbilisi, Georgia
Lela Tinikashvili, PhD, DIBBAUG, Tbilisi, Georgia
Izolda Khokhashvili, PhD, DIBBAUG, Tbilisi, Georgia
Maia Jobava, PhD, DIBBAUG, Tbilisi, Georgia
Zina Jorbenadze, DIBBAUG, Tbilisi, Georgia
PODIUM ABSTRACTS
BIOTECHNOLOGY POTENTIAL IN GEORGIA ............................................................................................... 6
NATURAL REMEDIATION TECHNOLOGIES POTENTIAL FOR PRODUCTION OF SAFE FOOD ................... 7
FUNGAL BIOCONVERSION OF LIGNOCELLULOSIC BIOMASS: ACHIEVEMENTS & PERSPECTIVES.......... 8
BIODEGRADABLE POLYMERS AND BACTERIOPHAGES AND THEIR POTENTIAL TO GUARD THE FOOD SAFETY ................................................................................................................................. 8
NANOBIOTECHNOLOGICAL POTENTIAL OF HYPERTHERMOPHILIC VIRUSES ............................................ 9
RECESSIVE RESISTANCE TO PLANT VIRUSES ........................................................................................ 10
MILESTONES AND SCOPES OF ACTIVITY IN GENERAL AND APPLIED MICROBIOLOGY IN ARMENIA .............................................................................................................. 11
ACTIVATION OF 3-O-(3,4,5-TRIMETHOXYBENZOYL)-(-)-EPICATECHIN (TMECG) IN MELANOMA TO A POTENT IRREVERSIBLE INHIBITOR OF DIHYDROFOLATE REDUCTASE ........................................ 12
TECHNOLOGICAL STRATEGIES FOR POMEGRANATE FUNCTIONAL PRODUCTS DEVELOPMENT ........ 13
PROBLEMS IN SUBMERGED CULTIVATION OF MEDICINAL FUNGI BIOMASS IN BIOREACTORS ......... 14
MEDICINAL MUSHROOMS: SOURCE OF PHARMACOLOGICALLY ACTIVE SUBSTANCES ..................... 15
CULTIVATION OF THREE MEDICINAL MUSHROOM SPECIES (GANODERMA LUCIDUM, LENTINULA EDODES AND GRIFOLA FRONDOSA) ON OLIVE OIL PRESS CAKES CONTAINING SUBSTRATES .......... 16
ENZYMES IN FOOD TECHNOLOGY ....................................................................................................... 17
RECENT RESULTS ON FOODOMICS INVESTIGATIONS OF CANCER AND METABOLOMICS OF ALZHEIMER: NEW ADVANCES TO STUDY THE BIOACTIVITY OF DIETARY INGREDIENTS ..................... 17
GREEN FOODOMICS ............................................................................................................................ 18
OFF-FLAVOR IN FOOD-SOURCES AND DETECTION ............................................................................. 19
AUTOOXIDATION AND FLAVOUR OF COLD PRESSED PLANT OILS ...................................................... 20
OPPORTUNITIES AND CHALLENGES IN COMMERCIALISING FOOD-BASED TECHNOLOGIES............... 21
FACTORS TO CONSIDER FOR TAKING SCIENCE FROM BENCH TO MARKET ........................................ 22
HORIZON2020 OPPORTUNITIES .......................................................................................................... 23
PROBLEMS ON COMMERCIALIZATION OF AGRICULTURAL BIOTECHNOLOGY IN GEORGIA ............... 23
LOCAL MARKETING RESEARCH AND STRATEGY IN GEORGIAN AGRICULTURE ................................... 24
POSTER ABSTRACTS
NOVEL TEA-SYNTHETIC DERIVATIVES TO INCREASE THE SENSITIVITY OF BREAST CANCER CELLS TO TAMOXIFEN ......................................................................................................................... 26
ENZYMATIC DIGESTIBILITY OF CINNAMATE OF INULIN AS A VEHICLE FOR THE DELIVERY OF COLONIC DRUGS ............................................................................................................................ 27
NEW ANTIVIRAL HERBAL REMEDIES DURING HERPES SIMPLEX AND HERPES ZOSTER ...................... 28
INCREASING PHENOLIC CONTENT AND CHROMATIC CHARACTERISTICS OF GRAPES AND WINES USING ELICITORS: THE USE OF ABSCISIC ACID AND A COMBINATION OF BENZOTHIADIAZOLE AND METHYL JASMONATE ........................................................................... 30
DISMISSING ENOLOGICAL MYTHS ON SEED TANNINS EXTRACTION DURING WINEMAKING. ROLE OF ETHANOL, TIME AND ENOLOGICAL TECHNIQUE .................................................................. 31
FIRST STUDIES OF THE USE OF GRAPE CELL WALLS AS WINE FINING AGENTS ................................... 32
SOME TRANSFORMATIONS OF GRAPE FLAVONOIDS DURING THE ALCOHOLIC FERMENTATION AND BULK WINE FORMATION .................................................................................. 33
TRANSFORMATION OF BIOLOGICALLY ACTIVE RESVERATROL AND PICEIDS FROM GRAPEVINE TO THE RED WINE ............................................................................................................ 34
NEW BIOLOGICALLY ACTIVE NUTRITIVE PRODUCTS CONTAINING VINE STILBENOIDS ...................... 35
INVESTIGATION OF THERMAL PROCESSING OF GRAPES CRUSH AND WINE MATERIALS IN THE AREA OF INFRARED RAYS .................................................................................................................... 36
INVESTIGATION OF STABILITY OF BETALAINs FROM THE FRUITs OF POKEBERRY (PHYTOLACCA AMERICANA L.) INTRODUCED IN GEORGIA ................................................................. 37
INVESTIGATION OF PHENOLIC CONTENT, ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF NATURAL FOOD RED COLORANT FROM PHYTOLACCA AMERICANA L. FRUITS ............................. 38
THE PHYTOCHEMICAL COMPOSITION DATA OF SUMAC (RHUS CORARIA L.) AND ITS PERSPECTIVE USE ................................................................................................................. 39
PECTIN EFFECTS ON STABILITY OF ANTHOCYANINS IN CORNELIAN CHERRY (CORNUS MAS) NECTARS .................................................................................................................... 40
IDENTIFICATION AND QUANTIFICATION OF GLUCOSINOLATES IN GARDEN CRESS, WATERCRESS AND RADISH .................................................................................................................. 41
HIPOCHOLESTEROLEMIC EFFECT OF ETHYLACETATE EXTRACT OF FLAVONOIDS ISOLATED FROM SATUREJA HORTENSIS L. .......................................................................................... 43
DATABASE OF ENDEMIC MEDICAL PLANTS USED BY TRADITIONAL MEDICINE AND THEIR APPLICATION PERSPECTIVES TO PREVENT METABOLIC SYNDROME .................................................. 44
TEA BIOLOGICALLY ACTIVE COMPOUNDS AND SMALL-WASTE TECHNOLOGIES OF THEIR PROCESSING ........................................................................................................................ 45
PERSPECTIVES OF ECOLOGICALLY PURE VEGETABLES FOR GETTING IN CLOSED ENVIRONMENT OF GEORGIA .............................................................................................................. 46
GREEN TEA EXTRACT AS A REMEDY FOR RECOVERY-REGENERATION OF LESIONAL TISSUES ............ 47
TEA ADDITIVES FOR USE IN BEER PRODUCTION ................................................................................. 48
KINETIC STUDY OF THE PH AS INHIBITOR OF TYROSINASE IN ORDER TO CONTROL ENZYMATIC BROWNING ...................................................................................................................... 49
ACTION OF TYROSINASE ON HYDROQUINONE ................................................................................... 50
BIOCHEMICAL ESSENCE OF THE WITHERING STAGE DURING BLACK TEA PRODUCTION ................... 51
ENHANCEMENT OF BIOLOGICAL NITROGEN FIXATION BY LEGUMES SEED PELLETING TECHNOLOGY .................................................................................................................... 52
BIODIVERSITY OF ENTOMOPATHOGENIC BACILLI PRODUCING CRYSTALLINE INCLUSIONS OF PROTEINOUS NATURE .................................................................................................................... 53
BIODIVERSITY OF ENTOMOPATHOGENIC BACILLI PRODUCING INSECTICIDAL TOXINS ...................... 54
BACTERIAL VIRUSES FOR CONTROL OF CROPS BACTERIOSES ............................................................. 55
WHITE-ROT BASIDIOMYCETES LIGNOCELLULOLYTIC ENZYMES ACTIVITY IN FERMENTATION OF PLANT RAW MATERIALS ................................................................................................................ 56
ENZYME PRODUCTION AND DELIGNIFICATION OF WHEAT STRAW IN SOLID-STATE FERMENTATION BY MONO- AND CO-CULTURES OF BASIDIOMYCETES ............................................. 57
THE MOLECULAR IDENTIFICATION OF THE WOOD-ROTTING BASIDIOMYCETES FROM THE GEORGIAN FORESTS ............................................................................................................................ 58
DEVELOPMENT OF THE REAL TIME PCR-BASED ASSAYS FOR MULTIPLEX DETECTION OF SYLC AND STEC GROUPS PATHOGENIC BACTERIA ....................................................................................... 59
THERMOPHILIC ACTINOMYCETES ISOLATED FROM THE SOILS OF GEORGIA AND THEIR USE IN MODERN BIOTECHNOLOGIES .................................................................................................. 60
NEW APPROACH FOR PREVENTION AND CLEANSING OF CHEMICALLY POLLUTED SOILS .................. 62
RADIOBIOLOGICAL METHODS FOR THE SCREENING RESISTANT STREINS OF BEAUVERIA BASSIANA .................................................................................................................... 63
THERMOPHILIC CELLULASE/XYLANAZE COMPLEX AND THEIR APPLICATIONS IN PRODUCTION OF LIQUID SUGARS ....................................................................................................... 64
BIOMASS OF SPOROTRICHUM PULVERULENTUM S7 – A FOOD ADDITIVE RICH IN PROTEIN AND BIOLOGICALLY ACTIVE COMPOUNDS .......................................................................................... 65
LINDANE DEGRADATION ABILITY OF PSEUDOMONAS STRAINS ISOLATED FROM SOILS OF GEORGIA.................................................................................................................... 67
SUITABLE MEDIA FOR MASS PRODUCTION OF ENVIRONMENTALLY SAFE BIOFORMULATION ......... 68
PHAGOTHERAPY – BIOTECHNOLOGY IN SERICULTURE ....................................................................... 69
BIODEGRADABLE CATIONIC POLYMERS COMPOSED OF SPERMINE AND ARGININE AS NEW ANTIMICROBIAL AND GENE TRANSFECTION AGENTS ........................................................... 70
NEW AMINO ACID BASED BIODEGRADABLE POLYMERS AND NANOPARTICLES MADE OF THEM ..... 71
THE INFLUENCE OF HEAVY-METAL CONTAINING PESTICIDES ON SOME CHARACTERISTICS OF YEASTS ............................................................................................................. 72
SUSCEPTIBILITY TO ANTIBIOTICS OF SOME FOODBORNE INFECTION CAUSATIVES ........................... 73
INVESTIGATION OF WATER ACTIVITY WHEN MAKING HERBAL SUPPLEMENTS CRACKERS ............... 74
MONITORING OF TOXIC METALS IN VARIOUS FOODS ........................................................................ 76
SUMERIAN BEER AND KARTVELIAN LANGUAGES ............................................................................... 77
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PODIUM ABSTRACTS
BIOTECHNOLOGY POTENTIAL IN GEORGIA
Giorgi Kvesitadze
Durmishidze Institute of Biochemistry and Biotechnology of Agricultural University of Georgia, Tbilisi, Georgia E-mail: [email protected]
Georgia in spite of small area consists from 15 different soil and up to 30 soil-climatic
zones; there are met all types of climate, the only exception is tundra. Being the
youngest mountains in Europe, southern slopes of Caucasus are rich by organics.
Extraordinary biodiversity of all types of organisms, above 1000 species of endemic
plants, collections of all taxonomic groups of microorganisms, accounting above 10.000
strains, animals and insects characteristic for the area of southern Caucasus, existence
of the great diversity of genes are making Southern Caucasus area extremely
interesting for agricultural, industrial, ecological and pharmaceutical biotechnologies.
Number of plants and microbial based biotechnologies such as: production of stable
enzymes from microorganisms extremophiles, development of biofuel production
technology, creation of probiotic preparations for human and animals, phage based
preparations for biological control in agriculture, microbial production of
biosurfactants, production of natural colorants for food industry processing, etc. are
currently under development in collaboration with world known companies: Du Pont,
Diversa, Pioneer, Sud Chemie, etc.
“PhageBioDerm” is biocomposite material based on biodegradable (poly(ester amide)
matrix and containing complex of bacteriophages against 5 general suppurative
microorganisms (Pseudomonas, E.coli, Staphylococcus, Streptococcus, Proteus) as
bactericidal substances, and acting in drug sustained/controlled release fashion.
“PhageBioDerm” contains also antibiotic ciprofloxacin, painkiller Benzocain, proteolytis
enzyme (chymotrypsin or trypsin). On the base of local vegetative raw materials
“NEOPHARM” produces solid, liquid and soft medicinal preparations.
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NATURAL REMEDIATION TECHNOLOGIES POTENTIAL FOR PRODUCTION OF SAFE FOOD
Tinatin Sadunishvili
Durmishidze Institute of Biochemistry and Biotechnology of Agricultural University of Georgia, Tbilisi, Georgia E-mail: [email protected]
The constant increase of environmental pollution is one of the most important and
unsolved global problems. The sources of chemical pollution are natural and
anthropogenic. As a result of urbanization, the unpredictable growth of industry and
transport, the annual increase of chemical production, military activities, huge
amounts of hazardous substances or toxic intermediate products of their incomplete
transformations are accumulated in the biosphere. Bio and phytoremediation
technologies are the most reliable, ecologically friendly and cost-effective
technologies for rehabilitation of polluted ecosystems.
Plants are equipped with remarkable metabolic and absorption capabilities, as well as
transport systems that allow them to uptake and transform environmental organic
pollutants into nontoxic compounds or carry out their complete mineralization.
Phytoremediation exploits plant physiological processes to decontaminate
agricultural soils, industrial sites, brownfields, sediments and water or to improve
food chain safety by phytostabilisation of toxic elements.
Knowledge on the detoxification mechanisms in plants, their interactions with
microorganisms, combined with genetic analysis and plant improvement, is essential
to understand the fate of contaminants in plants and food, nonfood and technical
crops. The integration of physicochemical and biological understanding allows the
optimization of these processes, making phytotechnologies more effective,
decreasing the level and transfer of contaminants along the food chain and
augmenting the content of essential minerals in food crops.
Fundamental aspects of pollutants uptake, translocation and transformation in
plants, enzyme systems involved in these processes are described.
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FUNGAL BIOCONVERSION OF LIGNOCELLULOSIC BIOMASS: ACHIEVEMENTS & PERSPECTIVES Vladimir Elisashvili Institute of Animal Husbandry and Feed Production, Agricultural University of Georgia, Tbilisi, Georgia E-mail: [email protected] Recently, fundamental and applied research on bioconversion of lignocellulosic
biomass by higher basidiomyceteshas markedly increased. Because of the renewable
nature and abundant availability, plant biomass has attracted considerable attention
as alternative feedstock and potential chemicals and energy source.In this
presentation, the state of the art of lignocellulose bioconversion into value-added
products by submerged and solid-substrate fermentation will be presented. It
integrates the recent data on the physiology of wood-rotting basidiomycetes,
focusing on the common characteristics and unique properties of individual fungi as
well as on several approaches providing efficient expression of their biosynthetic and
destructive potential.
BIODEGRADABLE POLYMERS AND BACTERIOPHAGES AND THEIR POTENTIAL TO GUARD THE FOOD SAFETY Ramaz Katsarava Institute of Chemistry and Molecular Engineering, Agricultural University of Georgia Tbilsi, Georgia E-mail: [email protected] We have created a wide family of biodegradable polymers composed of naturally
occurring amino acids and other nontoxic building blocks such as fatty diols and
dicarboxylic acids [1]. The polymers were synthesized via polycondensation methods
of synthesis without using any toxic catalyst or reagents, showed better
biocompatibility compared to known biocompatible polymers including
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poly(lactide/glycolide) copolymers, and are highly promising for numerous biological
applications including food processing and safety, especially taking into account that
they release α-amino acids upon the biodegradation. The new polymers form micro
and nanoparticles that can be loaded by bacteriophages and other biologicals that
are applicable to protect perishable foods and beverages.
We have also developed a new facile and cost-effective technology for preparing dry
(powdery) bacteriophages using insoluble inorganic absorbents that were add to
liquid phages. After filtration or centrifugation of the obtained suspension and
subsequent drying of the solid, powdery bacteriophage preparations by 70-75% free
of admixtures were obtained. The degree of phage purification can be increased up
to at least 99% by repeating desorption-adsorption-filtration process. The obtained
powdery phages are ready either to be used directly as food protecting additives or
for loading biodegradable micro and nanospheres to be used for the same purposes.
[1] R. Katsarava, Z. Gomurashvili, Biodegradable Polymers Composed of Naturally
Occurring α-Amino Acids. Handbook of Biodegradable Polymers - Isolation, Synthesis,
Characterization and Applications, Lendlein, A. and Sisson, A., Eds., Wiley-VCH, Verlag
GmbH & Co. KGaA. Ch. 5, 107-131 (2011).
NANOBIOTECHNOLOGICAL POTENTIAL OF HYPERTHERMOPHILIC VIRUSES David Prangishvili Department of Microbiology, Pasteur Institute, Paris, France E-mail: [email protected] Viruses are particularly suitable for applications in nanobiotechnology because their
structural components are in the nanoscale range and they have the intrinsic
characteristic of self-assembly. In my talk I will describe specific features of several
hyperthermophilic viruses that could be of special interest for applications in
nanobiotechnology, due to their high stability in diverse extreme conditions and
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solutes. The viruses have been isolated from hot acidic springs (> 80C and pH < 3) in
different regions of active volcanism, and infect strains of the hyperthermophilic
genera Sulfolobus, Acidianus, Pyrobaculum, and Aeropyrum from the third domain of
life, the Archaea.
RECESSIVE RESISTANCE TO PLANT VIRUSES Miguel A. Aranda Regules Center for Soil Science and Applied Biology of the Segura, Spanish National Research Council, Murcia, Spain E-mail: [email protected] About half of the ~200 known virus resistance genes in plants are recessively
inherited, suggesting that recessive resistance is more common for viruses than for
other plant pathogens. The use of such genes is therefore a very important tool in
breeding programs to control plant diseases caused by pathogenic viruses. This type
of resistance is preferentially expressed in protoplasts and inoculated leaves,
influencing virus multiplication at the single-cell level or cell-to-cell movement.
Molecular mechanisms of recessive resistance will be described and discussed in this
seminar based on our experience with cucurbits and cucurbit viruses. Cucurbit crops
are affected by a significant number of virus-induced diseases which can drastically
reduce yield and fruit quality. Sources of genetic resistance to cucurbit viruses have
been identified in a number of cucurbit accessions, and some of them are being
exploited commercially. These include the melon recessive nsv gene, a natural source
of resistance to Melon necrotic spot virus (MNSV). The nsv locus codes for an allele of
the eukaryotic translation initiation factor 4E (eIF4E). Genetic evidence suggests that
an interaction occurs between eIF4E and a 3´-cap-independent translational
enhancer located in a non-coding region of the virus genome. The specificity of this
interaction appears to regulate MNSV host range, thus controlling MNSV
susceptibility/resistance in melon. In agreement with the description of eIF4E as a
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factor required for virus multiplication in several virus/host combinations, eIF4E
knocked-down melon plants show broad range virus resistance. While the recessive
nsv resistance fits into the mechanistic model of passive resistance (i.e., lack of
susceptibility), other recessive resistances in melon seem to act differently. These
include resistance shown by accession TGR-1551 to Watermelon mosaic virus (WMV).
In this case, high virus multiplication is allowed in initially inoculated tissues, but a
restriction to virus accumulation in whole plants occurs afterwards. Microarray
analyses supported the hypothesis that induction of a resistance response is
restricting WMV colonization of resistant TGR-1551 plants.
MILESTONES AND SCOPES OF ACTIVITY IN GENERAL AND APPLIED
MICROBIOLOGY IN ARMENIA
Evrik Afrikian Microbial Depository Center of s/p Center Armbiotechnology NAS of Armenia, Yerevan, Republic of Armenia E-mail: [email protected]
The long-term activity of the lead institutions in general and applied microbiology in
Armenia will be presented. Data obtained provide high efficiency of Spirulina
microalgae for production of food and feed products on soda-salted soils of Ararat
valley. The Culture Collection of entomopathogenic bacilli with over 5000 strains
isolated from different continents all over the world has been established. On the
industrial scale production of new bacterial insecticides has been organized.
Perspectives for obtaining of cancerolytic preparations, novel Parasporins from
crystalline inclusions producers, are discussed. As novel and prospective direction the
microbiological production of biofuels on renewable sources and related topics have
been emphasized.
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ACTIVATION OF 3-O-(3,4,5-TRIMETHOXYBENZOYL)-(-)-EPICATECHIN (TMECG) IN MELANOMA TO A POTENT IRREVERSIBLE INHIBITOR OF DIHYDROFOLATE REDUCTASE Jose Neptuno Rodríguez-López University of Murcia, Department of Biochemistry and Molecular Biology A, Murcia, Spain E-mail: [email protected] Human melanoma is a significant clinical problem because it is resistant to treatment
by most chemotherapeutic agents, including antifolates. It is therefore a desirable
goal to develop a second generation of low-toxicity antifolate drugs to overcome
acquired resistance to the prevention and treatment of this skin pathology. In our
efforts to improve the stability and bioavailability of green tea polyphenols for cancer
therapy, we synthesized a trimethoxy derivative of epicatechin-3-gallate, which
showed high antiproliferative and pro-apoptotic activity against melanoma. This
derivative, 3-O-(3,4,5-trimethoxybenzoyl)-(-)-epicatechin (TMECG), is a prodrug that
is selectively activated by the specific melanocyte enzyme tyrosinase. Upon
activation, TMECG generates a stable quinone methide product that strongly inhibits
dihydrofolate reductase in an irreversible manner. The treatment of melanoma cells
with TMECG also affected cellular folate transport and the gene expression of DHFR,
which supported the antifolate nature of this compound. In addition, its
pharmacological efficacy has been confirmed in a mouse melanoma model, in which
tumor growth and metastasis were inhibited, significantly enhancing the mean
survival of the treated groups. TMECG, therefore, shows a potential for clinical use in
melanoma therapy.
Acknowledgements: This work was supported by a grant from EU ERA293514.
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TECHNOLOGICAL STRATEGIES FOR POMEGRANATE FUNCTIONAL PRODUCTS DEVELOPMENT Nuria Martí Bruñá Miguel Hernández University of Elche, Elche, Alicante, Spain E-mail: [email protected] Pomegranate (Punica granatum L.) has become to be an attractive product for
consumers both for its organoleptic properties as its high content of phenolic
compounds. The aim of this conference is to summarize some technological
development of products with commercial interest and high value-added products
for the integral use of this fruit.
The use of different processing technologies to obtain industrial juice from Spanish
pomegranate cultivars was evaluated. Furthermore, the extraction efficiency of
pomegranate juice using industrial blender, press or turbo finisher in presence or not
of peel was tested in order to obtain a juice rich in bioactive compounds. The effect
of different stabilization technologies of the juice on its physicochemical composition,
focusing on compounds with biological activity, as well as colour and turbidity, when
subjected to heat treatments was also evaluated. The juice was treated from 65°C
30s to 90°C 5s (time / temperature conditions) to compare the effectiveness of
different heat treatment concluding that low pasteurization temperature is able to
reduce the initial microbial load of the juice up to safe values (more than 5 log
reduction in cfu of the initial population) with a lower degradation of colour and
bioactive compounds.
Finally current situation of functional drinks and pomegranate wine development will
be analyzed, as well as guidelines for nutraceutical production from peel and seeds.
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PROBLEMS IN SUBMERGED CULTIVATION OF MEDICINAL FUNGI BIOMASS IN BIOREACTORS Marin Berovic Department of Chemical and Biochemical Engineering, Faculty of Chemistry and Chem. Technology,University of Ljubljana, Ljubljana, Slovenia E-mail: [email protected] Submerged cultivation of medicinal fungi biomass and its active pharmaceutical
compounds, in large scale, is one of the most used technologies. The mechanism of
fungal growth on solid state substrates is strongly connected pasting the fungal tips
on the solid matrix. For this purpose fungal polysaccharides are producing and
accumulating on the tip of young hyphae. In further process this jelly material serve
as the sticky plaster for anchoranging the fungal tips on the solid matrix.
Polysaccharide gel serve also as the matrix for the transfer of cellulolytic and xylolytic
enzymes on the surface of cellulose material. On solid matrix fungal mycellia use
polysaccharide gels also as a basis for moving on the solid matrix.
In submerged cultivation accumulation of fungal polysaccharides according to the
primary needs is not needed. In high shear field is peeling polysaccharide gel cover
from of the tips of young hyphae in the liquid substrate increasing the
pseudoplasticity of submerged cultivation broth. Increased pseudoplasticity of the
cultivation broth rapidly reduces mass and heat transfer. Oxygen transfer is limited
and higher agitation and more intensive aeration is requested. Increased shear forces
in liquid media could influence on further fungal growth.
The other problem is exposed with foaming and flotation of fungal biomass where
the tips of young hyphen use polysaccharide cover gel for gluing the tips on on
bioreactor was anchoranging fungal biomass on the bioreactor head space. In further,
fungal biomass could cover also all of the sensors and measuring devices that could
change the quality of the signal very drastically.
Solid state cultivation of fungal biomass on solid matrix is one of the solutions of this
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problem. The benefits and the differences of both technologies as well as the
economics would be discussed.
MEDICINAL MUSHROOMS: SOURCE OF PHARMACOLOGICALLY ACTIVE SUBSTANCES Borut Strukelj University of Ljubljana, Faculty of Pharmacy, Ljubljana, Slovenia E-mail: [email protected] Mushrooms have been valued for centuries as food or source of pharmacologically-
active compounds. A number of bioactive compounds have been isolated from
different mushroom species. Many cultures worldwide discovered the medical value
of extracts from certain mushrooms and included them as essential components in
traditional medicines. On the other hand in last several decades, their therapeutical
potential is thoroughly investigated in many laboratories worldwide. Over 300
species are known to possess some therapeutical properties. The most intensively
investigated are species of Lentinula, Hericium, Grifola, Flammulina, Pleurotus,
Ganoderma, Trametes, and Cordyceps. They exhibit immunomodulatory and anti-
cancer activity, anti-diabetic and anti-holesterolemic activity, antimicrobial, antiviral,
antiallergic, hepatoprotective and central nervous system-modulating activities. The
responsible compounds for bioactivity belong to various chemical groups, from
polysaccharides to di- and triterpenes and alkaloids or even complex proteins. In
some countries are medicinal mushrooms recognized as valuable functional food, but
predominantly they are used as a source for dietary supplements or medicines.
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CULTIVATION OF THREE MEDICINAL MUSHROOM SPECIES (GANODERMA LUCIDUM, LENTINULA EDODES AND GRIFOLA FRONDOSA) ON OLIVE OIL PRESS CAKES CONTAINING SUBSTRATES Andrej Gregori, Franc Pohleven2
1Zavod za naravoslovje (Institute for natural sciences), Ulica bratov Učakar 108, 1000 Ljubljana, Slovenia; MycoMedica d.o.o., Podkoren 72, 4280 Kranjska Gora, Slovenia E-mail: [email protected] 2University of Ljubljana, Biotechnical Faculty, Department of Wood Science and Technology, Rožna dolina, Cesta VIII/34, 1000 Ljubljana, Slovenia Olive oil press cakes (OOPC) represent a waste having a negative impact on
environment. OOPC have little or no use and because of that solutions for their
alternative use are sought. We investigated substrate mixtures composed of different
proportions of OOPC, wheat bran, crushed corn seeds and beech sawdust for
cultivation of Ganoderma lucidum, Lentinula edodes and Grifola frondosa fruiting
bodies. Trend of fruiting bodies yields reduction was noticed, when substrates
contained higher amounts of OOPC. In case of G. frondosa yields tend to reduce
slower when instead of wheat bran crushed corn seeds were used as a substrate
supplement. Results show that although OOPC in small portion can be successfully
used as a medicinal mushroom fruiting bodies cultivating substrate, their use is
rational only if no other substrate composing materials can be found.
Keywords: Ganoderma lucidum, Grifola frondosa, Lentinula edodes, mushroom
cultivation, olive oil press cakes.
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ENZYMES IN FOOD TECHNOLOGY Walter Steiner Graz University of Technology, Graz, Austria E-mail: [email protected]
The intention of this short presentation is to give an overview of the potential of
enzymes in food technology and why to use food enzymes. The following items will
be briefly commented:
Enzymes in food conservation,
Enzymes in food manufacturing and modification,
Enzyme applications in controlling aroma, texture colour and stability,
Enzymes enhancing food functionality, improving nutritional values and serving as
dietary supplements.
RECENT RESULTS ON FOODOMICS INVESTIGATIONS OF CANCER AND METABOLOMICS OF ALZHEIMER: NEW ADVANCES TO STUDY THE BIOACTIVITY OF DIETARY INGREDIENTS Clara Ibáñez, Alberto Valdés, Carolina Simó, Miguel Herrero, Elena Ibáñez, Virginia García-Cañas, Alejandro Cifuentes Laboratory of Foodomics, CIAL (CSIC). Nicolas Cabrera 9, 28049 Madrid, Spain E-mail: [email protected]
Safety, quality and bioactivity of foods and food ingredients are investigated in
Foodomics through the application and integration of advanced omics technologies,
including genomics, transcriptomics, proteomics and/or metabolomics. The main
goals of Foodomics are to improve consumers’ well-being and knowledge [1-4].
In this lecture, we will present some of the latest Foodomics results obtained in our
laboratory. Namely, these Foodomics works were done: i) to investigate the
possibilities of Foodomics in Alzheimer’s disease studies and, ii) to determine the
18
anti-proliferative effect of food ingredients against different human cancer cell lines.
Whole-transcriptome microarray, proteomics and MS-based non-targeted whole-
metabolome approaches were employed to carry out the mentioned studies. These
Foodomics strategies enabled: i) the identification of biomarkers for early detection of
Alzheimer’s disease which should allow to investigate the effect of diet on this illness,
and ii) the identification of several differentially expressed genes alone and/or linked
to changed metabolic pathways that were modulated by food ingredients in cancer
cells, providing new evidences at molecular level on the antiproliferative effect of
food compounds.
REFERENCES
[1] M. Herrero, C. Simó, V. García-Cañas, E. Ibáñez, A. Cifuentes, Mass Spec. Rev. 31
(2012) 49–69.
[2] A. Cifuentes, J. Chromatogr. A 1216, 7109-7110 (2009).
[3] V. García-Cañas, C. Simó, M. Herrero, E. Ibáñez, A. Cifuentes, Anal. Chem. 84
(2012) 10150–10159
[4] Ibáñez, C., Valdés, A., García-Cañas, V., Simó, C., Celebier, M., Rocamora, L.,
Gómez, A., Herrero, M., Castro, M., Segura-Carretero, A., Ibáñez, E., Ferragut, J.A.,
Cifuentes A., J. Chromatogr. A 1248 (2012) 139-153
GREEN FOODOMICS Miguel Herrero, José A. Mendiola, Elena Ibáñez Foodomics Laboratory, Characterization and Food Analysis Department, Institute of Food Science Research (CIAL), Nicolás Cabrera, 9, 28049, Cantoblanco, Madrid, Spain
E-mail: [email protected] Foodomics, defined for the first time in our research group [1] attempts to provide a
global vision on the relationship between food and health through the use of -omics
technologies with the mail goal of improving consumer’s well-being, health and
19
confidence. Green Foodomics attempts to contribute to the greenness, sustainability
and ecology of Foodomics as a whole.
Foodomics can be seen as a green discipline trying to provide with new answers to
the challenges of our society; aspects related to the sustainability, food quality and
safety are basically embedded in the own Fodomics’ definition. Other aspects such as
those related with the rational design of new foods able to improve human health
and to prevent illnesses are basically green by themselves since they will contribute
to obtaining safer foods, with lower contamination and chemical risks.
In this presentation, different green alternatives for the production of new functional
food ingredients (based on the use of green solvents and the design of integrated
processes producing less residues and consuming lower amounts of energy) will be
presented together with the possibility of applying those processes to develop
greener analytical methodologies to face some aspects related to the food quality,
traceability and safety (through the miniaturization of sample preparation
techniques, the use of ecological solvents and the development of new separation
methods).
[1] A. Cifuentes A. Journal of Chromatography A 43 (2009) 7109-7109.
OFF-FLAVOR IN FOOD-SOURCES AND DETECTION Erich Leitner Graz University of Technology, Graz, Austria E-mail: [email protected]
Odours and odour impressions both in a positive and in a negative way have drawn
the attention of mankind since ancient times. Not only the positive changes of food
smell by the cooking process but also the smell of certain plants and oils have played
an important role for centuries.
20
The odour active substances belong to the volatile fraction of a food product. This is
normally the smallest part of the product (usually in the milligram per kilogram range,
except in spices where the volatile fraction can be up to five percent of the whole
product), nevertheless this is the driving part which is responsible for the acceptance
or rejection by consumers.
Off-flavours and taints are defined as unpleasant odours or tastes, the first resulting
from the natural deterioration of a food, the second from its contamination by some
other chemical.
Although the mass range of odour active substances is limited to 300 Dalton there
are literally hundred or thousand compounds having different structure, polarities
and hetero atoms, so the chances of spectroscopic and chromatographic
interferences is quite likely. Another restriction of analytical approaches is the fact
that the method must reach the limits of detection which should be in the range of
the sensory threshold. This range spans several orders of magnitude from nanogram
per kilogram (or even below) to the upper milligram per kilogram range. In this
presentation strategies for the determination of odours and off-odours will be
discussed. Presenting several examples for pleasant and unpleasant smell in food
products should demonstrate the problems and the approaches to get reliable
results.
AUTOOXIDATION AND FLAVOUR OF COLD PRESSED PLANT OILS Henryk H. Jeleń Poznań University of Life Sciences, Faculty of Food Science and Nutrition, Wojska Polskiego 31, 60-624 Poznań, Poland E-mail: [email protected] Cold pressed plant oils are of increasing popularity among consumers nowadays.
They are an attractive alternative to the most popular refined oils and used mainly for
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salads. Their sensory properties are appreciated together with natural antioxidants
and very often a valuable polyunsaturated fatty acids composition. Such oils as
pumpkin seeds oil, argan oil, rapeseed and linseed oils are consumed in increasing
quantities in recent years.
These oils have often very distinct flavours that originate from the plants oils were
pressed from and technological operations (seeds roasting prior to pressing). As fatty
acids composition of these oils often favours oxidation processes, flavour compounds
being autoxidation products influence these oils sensory properties. Linseed oil is a
good example of highly unsaturated oil, which undergoes rapid autoxidation, which
results often in consumers rejection of it.
The lecture will be focused on formation of compounds during autoxidation. Profiling
of volatile/flavour compounds of different cold pressed oils (fresh and rancid) using
comprehensive gas chromatography-mass spectrometry (GCxGC-MS) will be
discussed. The use of gas chromatography – olfactometry (GC-O) for the
identification of cold pressed oils key odorants and markers for autoxidation will be
conferred.
OPPORTUNITIES AND CHALLENGES IN COMMERCIALISING FOOD-BASED TECHNOLOGIES Martin Stocks
Plant Bioscience Limited (PBL), Norwich, UK E-mail: [email protected] The production of healthy, nutritious foods is a central theme of the Grand
Challenges for Global Health. Research on the relationships between food and diet,
the gut microbiota and long-term health is at an all-time high, and the potential for
improved nutrition to provide for a long and healthy life for the majority of the
world’s population is at the core of many scientific research funding bodies across the
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developed and developing world.
In many areas, from probiotic bacteria to GM-crops, there are potential products in
development that could significantly improve long-term health and wellbeing in the
developed world or improved survival and quality of life in the developing world.
However, in spite of substantial public attention and research funding, and the huge
potential impact that such biotechnological innovation in foods could have on global
health, there has been little direct impact to date on the food industry.
I will provide a personal perspective on the reasons for this disconnect between
research and application and outline a few of the key obstacles that need to be
addressed, before biotechnology can truly make an impact upon our diet.
FACTORS TO CONSIDER FOR TAKING SCIENCE FROM BENCH TO MARKET Yolanda Hernando Centro de Edafología y Biología Aplicada del Segura (CEBAS). Consejo Superior de Investigaciones Científicas (CSIC). Apdo. Correos 164, 30100 Espinardo, Murcia, Spain E-mail: [email protected] CEBAS-CSIC is a research institute belonging to the Spanish National Research Council
(CSIC), the largest public research organization in Spain and the third in Europe. CSIC’s
mission is to generate knowledge through research, to train scientists and to apply its
knowledge for the benefit of society. CSIC has 139 research institutes and centers
nationwide and its activities are divided in 8 areas of knowledge. CEBAS-CSIC is one of
the leading CSIC research centers in Agri-food Science & Technology. Since 2002,
CEBAS-CSIC has an active technology transfer unit, which, among other activities
promotes and commercializes CSIC Intellectual Property to market.
23
HORIZON2020 OPPORTUNITIES Soraya Bernard INNO TSD, France E-mail: [email protected] The 36-month BIOPARTNERS project gives Georgia the possibility to improve the
research activities of their highest quality in the field of food and biotechnology, the
project includes several types of activities (Twining activities, exchange of
researchers…).
Horizon 2020 will give new opportunities, and is fully open to Georgian participation
in all fields and areas. Georgian researchers are able to team up with their European
partners to participate in projects. In addition, a number of specific calls are targeting
cooperation with Georgia, notably in the areas of Food, Agriculture and
Biotechnology.
PROBLEMS ON COMMERCIALIZATION OF AGRICULTURAL BIOTECHNOLOGY IN GEORGIA Alexandre Didebulidze Agricultural University of Georgia, Tbilisi, Georgia E-mail: [email protected]
The agriculture is extremely important to the economy of Georgia and has a direct
effect on the lives of the majority of Georgians, but after the restoration of
independence the agricultural and food sector has undergone a deep crisis and the
country of agricultural net-export changed into country of net-import. Development
of agricultural biotechnology can contribute to the economic growth of the country
by commercializing plant cultivars that possess improved genetic characteristics.
Despite increasing use of the modern agricultural biotechnology elsewhere, efforts to
24
put these inventions and launch profitable products in Georgia were unsuccessful
due to protests from the public and politicians against genetically modified plants.
The importance of biosafety in Georgia is conditioned by a number of factors,
particularly, due to the diversity of altitudes, soil-climatic zones and landscapes, the
country hosts a high diversity of plants and animals, including many endemic species.
Georgia is considered as important center of agrobiodiversity in the world, and
represents a relatively large area supporting wild relatives of agricultural varieties. In
this context, the authorities have developed a complex legislation for agricultural
biotechnology that limits research, development, production and imports. The
scientific discussions can lead to constructive ideas on how to resolve some of
biotechnology’s most pressing issues and allow safe applications to be
commercialized in Georgia. The report summarizes biotechnology commercialization
in the world, marks significant agricultural biotechnologies and accents results in
biotechnology commercialization in Georgia. The analysis has been made by using
various sources of agriculture and biotechnology statistics, and the focus of the
analysis is on analyzing the factors behind the concept “quality and competitiveness”.
Keywords: agricultural biotechnology, commercialization, food security, legislation,
statistics.
LOCAL MARKETING RESEARCH AND STRATEGY IN GEORGIAN AGRICULTURE Natia Ebralidze Young Agrarian Scientists Union, Tbilisi, Georgia E-mail: [email protected] One of the current legacies of Soviet planned and noncompetitive economy for
Georgian agriculture is lack of the country marketing politics, official statistics surveys
and scientific research. The mentioned problems have significant influence and need
urgent elimination. For Georgian agricultural producing improvement and products
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distribution perspectives my research objectives are: local market structure analyses
methods and characteristics, market penetration barriers, the market dangers,
market protection issues. We have elaborated practical recommendations for
strategic marketing measures useful for farms, scientific, crediting, insurance
institutions and, generally, for the EU-Georgia Associations deep and comprehensive
free trade agreement further successful cooperation.
26
POSTER ABSTRACTS
NOVEL TEA-SYNTHETIC DERIVATIVES TO INCREASE THE SENSITIVITY OF BREAST CANCER CELLS TO TAMOXIFEN J.N. Rodríguez-López1, S. Chazarra1, M.B. Hammouda1, L. Tolordava2, M. Gamkrelidze2, M.F. Montenegro1 1Department of Biochemistry and Molecular Biology A, University of Murcia, Murcia, Spain, 2Durmishidze Institute of Biochemistry and Biotechnology, Tbilisi, Georgia Corresponding author - E-mail: [email protected] The most important factor for the determination of endocrine responsiveness in
breast cancer is the expression of ERα and ERβ hormone receptors in these cancer
cells. In recent decades tamoxifen (TAM) therapy has been essential in the
management of patients with metastatic breast cancer. Its mechanism of action is
based on its antiestrogenic effect, i.e. TAM blocks the action of the hormone that
stimulates the growth of tumor cells. However, it is not useful for all types of breast
cancers, but only in those whose cells have specific receptors for estrogen (ER + cells).
Breast tumors are heterogeneous at cellular level, and only 60% of breast tumors
have this type of receptors. So, an interesting strategy for treating breast cancer
would be found a combined therapy able to increase levels of the hormone receptors
and therefore render breast cancer cells sensitive to therapy with TAM. Recently, we
have observed that compounds that modulate the intracellular concentration of
adenosine, such as dipyridamole (DIPY), greatly increase the antiproliferative effects
of 3-O-(3,4,5-trimethoxybenzoyl)-(-)-catechin (TMCG), a synthetic antifolate derived
from the structure of tea catechins. Due to the good results obtained with the
combination TMCG/DIPY in several breast cancer cell models, we decided to test the
effectiveness of this combination with TAM in ER-negative (ER-) breast cancer cells
(MDA-MB-231). The results showed that the combination TMCG/DIPY/TAM caused a
decrease in viable cell number greater than that observed with the individual TAM-
treatment or the combination TMCG/DIPY. Then, we next studied whether the
27
double combination TMCG/DIPY produced an increase in the expression of mRNA
ERα in MDA-MB-231. The results showed, as expected, the absence of mRNA ERα in
untreated cells; however in cells treated with the combination TMCG/DIPY we
detected a significant increase in the expression of this receptor. This increase in
mRNA was accompanied by a substantial increase in ERα protein. All together the
data indicated that the combination TMCG/DIPY increased the sensibility of ER-
breast cancer cells to antiestrogen therapy, which could be of importance in the
management of patient with this type of breast cancer.
Acknowledgments: This work was supported by grants from Fundación Séneca,
Región de Murcia (FS-RM) (15230/PI/10) and European Commission (FP7-INCO
293514). MFM is contracted by Fundación de la Asociación Española contra el Cáncer
(FAECC).
ENZYMATIC DIGESTIBILITY OF CINNAMATE OF INULIN AS A VEHICLE FOR THE DELIVERY OF COLONIC DRUGS S. Chazarraa, N. Pruidzeb, N.Tsertsvadzeb, T. Sadunishvilib, J. N.o Rodríguez-Lópeza
aDepartamento de Bioquímica y Biología Molecular A. Facultad de Biología Universidad de Murcia, 30100 Espinardo, Murcia, Spain bDurmishidze Institute of Biochemistry and Biotechnology of Agrarian University of Georgia, 0131, Tbilisi, Georgia Corresponding author - E-mail: [email protected] The specific delivery of drugs to the colon has attracted great interest because of the
possibility of developing orally delivered drugs that are degraded in the upper part of
the gastrointestinal tract or drugs that have a desired local therapeutic effect on the
colon. The cinnamate of inulin (INCN) has been recognised as an appropriate support
for enzyme immobilisation, and in this study, INCN was used as a drug delivery
polymer. Since site-specific drug release of this delivery system is based on its
bacterial degradation in the colon, the enzymatic digestibility of the cinnamoylated
derivative of chicory inulin was assessed by performing an in vitro study using an
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inulinase preparation derived from Aspergillus niger. The data provided in this study
indicated that despite derivatisation and cross-linking, inulin hydrogels can still be
enzimatically degraded by inulinase. In addition, the encapsulation of drug and its
release by inulinase was studied using methotrexate (MTX) as a model drug. MTX is
used to treat certain types of cancer as well as rheumatoid arthritis, psoriatic
arthritis, and psoriasis. When used to treat cancer, MTX works by blocking an enzyme
process in cancer cells so they cannot grow. For rheumatoid arthritis, MTX works by
reducing inflammation and by suppressing the immune system. Because MTX can be
employed for the treatment of several colonic diseases such as cancer or Crohn’s
disease, in this study, we validated our colon-specific drug delivery system using this
useful drug. The effect of inulinase on the release of MTX from INCN microspheres
was studied using a coupled system that measures the inhibition of DHFR by this drug
and it was also studied in a cellular system by following its effect on the viability and
apoptosis of Caco-2, a human colon cancer cell line.
Keywords: Inulin, Cinnamoylated inulin, Inulinase, Methotrexate, Colon drug delivery.
Acknowledgements: This work was supported by grants from Ministerio de Ciencia e
Innovación (MICINN) (SAF2009-12043-C02-01), Fundación Séneca, Región de Murcia
(FS-RM) (15230/PI/10), and EU ERA293514.
NEW ANTIVIRAL HERBAL REMEDIES DURING HERPES SIMPLEX AND HERPES ZOSTER M. Abutidze1, N. Mchedlishvili1, N. Omiadze1, J. N. Rodriguez-Lopez2, T. Sadunishvili1, S. Chazarra2, G. Kvesitadze1
1 Durmishidze Institute of Biochemistry and Biotechnology of Agricultural University of Georgia, Tbilisi, Georgia 2 Department of Biochemistry and Molecular Biology A, University of Murcia, Murcia, Spain Corresponding author - E-mail: [email protected]
29
Antiviral ointments against Herpes simplex and Herpes viruses prepared on the basis
of plant raw materials currently available on the market are effective only at the
initial stage of the disease. The base of these ointments is medicinal vaseline inducing
severe allergic reactions. Synthetic emulsifiers, stabilizers and aromatizers included in
them do not have any medicinal properties and only make the product more
expensive.
The aim of this work was to create new antiviral natural remedies on the basis of the
plants of Georgian flora and to investigate them with the purpose of their further use
as paramedical remedy for external application during Herpes simplex and Herpes
zoster.
Antiviral paramedical herbal remedies in the form of ointment and tincture mix have
been prepared on the basis of medicinal plants and natural components for only
external application in cases of Herpes simplex and Herpes zoster. All the natural
components included in this remedies act together as preservatives, emulsifiers and
solubilizers. They protect the skin from harmful effect of UV-radiation. These
remedies don’t contain synthetic additives such as colorants and flavors. The
liophylisates of the antiviral tincture mix and the essence of the antiviral ointment
were found to contain relatively large amounts of pectic substances (more than 10%)
and small amounts of phenolic compounds (1.5-2%). The ointment revealed high
thermostability. The colloidal stability of the ointment was destroyed only after 72 hr
storage at 35°C. The pH of the ointment was equal to 7.2 and did not change during
the storage for 3 months at 25o C. Antioxidant activities of both the tincture mix and
the essence of the ointment were only 4.5 times less than antioxidant activity of tea
plant characterized by high antioxidant activity. These antiviral ointment and tincture
mix effectively inhibited Herpes simplex viruses. They were shown to be safe while
applying during pregnancy and lactation and to mucous membrane for a long period
of time.
30
Keywords: ointment, tincture, antiviral, natural products, herbal remedies.
Acknowledgement: The research leading to these results has received funding from
the European Community's Seventh Framework Programme (FP7) under grant
agreement # 293514
INCREASING PHENOLIC CONTENT AND CHROMATIC CHARACTERISTICS OF GRAPES AND WINES USING ELICITORS: THE USE OF ABSCISIC ACID AND A COMBINATION OF BENZOTHIADIAZOLE AND METHYL JASMONATE Y. Ruiz-García, E. Gómez-Plaza, J. I. Fernández-Fernández, R. Gil-Muñoz, A. Martínez-Cutillas, M. López-Roca J. University of Murcia, Faculty of Veterinary, Food Science and Technology Department, Murcia, Spain Corresponding author - E-mail: [email protected] Benzothiadiazole (BTH) and methyl jasmonate (MeJ) have been described as
exogenous elicitors of some plant defense compounds, polyphenols among them.
Given that they activate different arrays of biochemical reactions to induce
resistance, the objective of this study was to determine whether the joint application
of BTH and MeJ to grape clusters affects the level of the main flavonoid compounds
in grapes and in the resulting wines. The results are compared with those obtained
when abscisic acid (ABA), a plant growth regulator involved in several physiological
processes, was sprayed in the same vineyard. The results obtained indicated that, the
application of ABA increased the content of skin anthocyanins and tannins, however,
these positive effects were not reflected in the wines made from these grapes.
BTH+MeJ-treated grapes also presented higher anthocyanin and flavonol contents,
and in this case, their wines presented better chromatic characteristics that the wine
made from control grapes.
31
DISMISSING ENOLOGICAL MYTHS ON SEED TANNINS EXTRACTION DURING WINEMAKING. ROLE OF ETHANOL, TIME AND ENOLOGICAL TECHNIQUE A.B. Bautista-Ortín, N. Busse-Valverde, J.M. López-Roca, E. Gómez-Plaza University of Murcia Faculty of Veterinary, Food Science and Technology Department, Murcia, Spain Corresponding author - E-mail: [email protected] The effect of two enological techniques (low temperature prefermentative
maceration, and the use of a maceration enzyme) on the extraction of
proanthocyanins from grapes to wine during fermentative maceration was studied to
determine the extent to which these compounds are extracted, paying especial
attention to seed proanthocyanidins. The results showed that the low temperature
prefermentative maceration treatment led to the highest concentration of
proanthocyanidins at the moment of pressing, however, this treatment, contrary to
expectations, led to wines with the highest content of seed-derived
proanthocyanidins. The use of the maceration enzyme also increased the
concentration of proanthocyanidins during all the fermentative process, compared to
a control wine, although the increase was not only due to skin proanthocyanidins but
also seed proanthocyanidins. Given these results, we tested the real effect of alcohol
and enzymes on seed proanthocyanidins extraction, in model systems. The results
corroborate the previous results of the wine, that is, the maceration enzymes also act
on seed cell disorganization, facilitating seed tannin extraction and that the ethanol is
not necessary to extract the proanthocyanidins from seeds since a considerable
amount of seed proanthocyanidins are extracted in absence of ethanol although its
presence facilitates the diffusion.
32
FIRST STUDIES OF THE USE OF GRAPE CELL WALLS AS WINE FINING AGENTS A.B. Bautista-Ortín, Y. Ruiz-García, F. Marín, N. Molero, L. Castro-López, E. Gómez-Plaza University of Murcia, Faculty of Veterinary, Food Science and Technology Department, Murcia, Spain Corresponding author - E-mail: [email protected] Some red wines present high levels of astringency and bitterness and may need a
fining agent to reduce the quantity of tannins. Traditionally, proteins have been used
for fining purposes, due to their high affinity for tannins. Most of the proteins
commonly used are of animal origin, such casein, albumin, gelatine. Lately, those of
vegetal origin (Arabic gum, pea protein) are becoming more popular, mainly due to
the allergenic properties of some of the animal-derived proteins and the legal
obligation to indicate their presence on the label (EU Directive 2007/68/EC November
27, 2007), a fact that may reduce their attraction for consumers.Cell wall (CW)
polysaccharides contain hydroxyl groups as well as aromatic and glycosidic oxygen
atoms that have the ability to form hydrogen bonds and hydrophobic interactions
with some molecules, including tannins. The ability of CW to bind tannins makes
them an interesting object of study fortheir possible use as new fining agents. It is
clear that fiber or purified CW derived from fresh grapes would not be of commercial
interest since grapes are a valuable product, but products derived from the pomace
obtained after fermentation and devatting might be an nteresting way of adding
value to this by-product. In this study, we want to determine the ability of purified
CW derived from pomace to bind wine tannins and other phenolics and compare the
results with those obtained with fresh grapes CWs. Also, the effect that the source
(variety) and vinification method (control vinification or a vinification where a
maceration enzyme was used) may have will be studied, in an attempt to increase
our knowledge in this potentially interesting use of a by-product of the wine industry.
33
SOME TRANSFORMATIONS OF GRAPE FLAVONOIDS DURING THE ALCOHOLIC FERMENTATION AND BULK WINE FORMATION M. Bezhuashvili,* T. Shonia,** T. Buachidze** *Agricultural University of Georgia, Tbilisi, Georgia Corresponding author - E-mail: [email protected] **Technical University of Georgia, Tbilisi, Georgia Corresponding author - E-mail: [email protected] Some transformations of grape flavonoids during the pomace alcoholic fermentation
caused by the action of wine yeast strains Sacch.vini-Kakhuri 42, Sacch.vini-Rkatsiteli
61, Sacch.chodati, Sacch.oviformis, Sacch.vini-Tsolikouri-13. These flavonoids are:
quercetin, dihydroquercetin, quercitrine and rutin. Flavonoid glycosides: quercitrine
and rutin break up at the first stage by forming quercetin, which is partially
transformed into a non-flavonoid compound, with the rest of it remained in its
natural form. Flavonon dihydroquercetin (taxifolin) during the alcoholic fermentation
forms three new substances of a non-flavonoid form, with one of them being
identical to the substance formed with quercetin. The oxidation-reduction cross-
transformations of quercetin and dihydroquercetin (taxifolin) were identified.
quercetin is reduced to dihydroquercetin during the pomace alcoholic fermentation,
while dihydroquercetin oxides to quercetin during the bulk wine formation.
Reduction of quercetin to dihydroquercetin gets more intense in terms of high titric
acidity. Out of wine yeast strains Sacch.vini-Kakhuri 42, Sacch.vini-Rkatsiteli 61,
Sacch.chodati, Sacch.oviformis, Sacch.vini-Tsolikouri-13, in respect of flavonoid
transformation, Sacch.chodati. is less intense. Transformation of the biologically
active grape flavonoids during the alcoholic fermentation does not change their
antioxidant activity much. This is the evidence of the Kakhetian and Imeretian bulk
wines preserving their functional designation.
Keywords: wine yeasts, alcoholic fermentation, flavonoids.
34
TRANSFORMATION OF BIOLOGICALLY ACTIVE RESVERATROL AND PICEIDS FROM GRAPEVINE TO THE RED WINE M. Bezhuashvili, P. Vashakidze, M. Japaridze Institute of Viticulture and Oenology of Agricultural University of Georgia, Tbilisi, Georgia Corresponding author - E-mail: [email protected] Among phenolic compounds, stilbenoids are important, which are characterized by
high biological activity, and contribute much to the curative–prophylactic value of
wine. The aim of the present study was to fix the transformation of resveratrol and its
glucosides cis- and trans- piceids from Saperavi grapes in red wine.
As the object of the research we used the skin, juice, stem and seeds of Saperavi
grapes and self-cleaned bulk wine. We isolated the fraction consisting stilbenoids
with ethyl acetate. The fraction analysis was used to show that trans–resveratrol, cis-
piceid and trans-piceid from the skin of grapes move to the wine, while trans-piceid
and cis-piceid move from the grapes juice. In juice, trans-resveratrol is seen as a
trace. For the first time, we individually isolated and identified trans-resveratrol in
the stem of Saperavi grapes. No cis- and trans–piceid were fixed in the stem. The
trace of trans-resveratrol was found in the seeds of Saperavi grapes, but no iceids
were fixed. The mentioned stilbenoids are subject to transformation after the
alcoholic fermentation and are localized in the wine material. The stilbenoid
spectrum of Saperavi is rich enough and trans-resveratrol, trans-piceid, cis piceid
dominate among them.
The experiment evidenced the different consistency of biologically active resveratol
and its glucosides in the parts of Saperavi grapes and their transformation in the bulk
wine. The existence of the mentioned stilbenoid in Saperavi wine is the evidence of
its functional purpose.
Keywords: Saperavi, grapevine, red wine, resveratrol, piceid.
35
NEW BIOLOGICALLY ACTIVE NUTRITIVE PRODUCTS CONTAINING VINE STILBENOIDS M. Bezhuashvili, N. Vepkhishvili, L. Elanidze Institute of Viticulture and Oenology of Agricultural University of Georgia, Tbilisi, Georgia Corresponding author - E-mail: [email protected] Among the vine phenolic compounds, the group of stilbenoids is particularly
interesting in respect of investigation. Stilbenoids are characterized by strong
biological activity, exhibited in different ways. Consequently, studying and using them
is a topical issue. We have identified a number of stilbenoids in the red-grape wine
varieties growing in Georgia: monomer trans-resveratrol, dimeric epsilon-viniferin,
resveratrol glucosides – cis-piceid and trans-piceid, two tetrameric stilbenes. Based
on these data, we could develop the technologies to produce the biologically active
nutritive products containing vine stilbenoids. Such products are: (1) biologically
active food additive made with grapes “Georgian Vitae rimas XXI”. It is made with
Saperavi grape variety. It is an alcoholic-free, syrup-like liquid containing 30-35 mg/l
of trans-resveratrol, 16,0-17,5 mg/l of trans-piceid, 18-23 mg/l of epsilon-viniferin, 5-
7 mg/l of tetrameric stilbelens. The antioxidant activity of the food additive is 130%;
(2) Alcoholic drink “Zigu+” containing 2,5-3,0 mg/l of phenolic compounds of
Saperavi, 350-500 mg/l of coloring agents, stilbenoids including 2,5-3,0 mg/l of trans-
resveratrol and 0,5-1,0 mg/l epsilon-viniferin. The biological activity of the drink is not
less than 50%.
The studies conducted by us and technologies developed by us indicate that in
addition to the localization of vine stilbenoids in wine, it is also possible to gain the
stilbenoid-containing biologically active preparations and use them to produce new
functional products.
Keywords: Vine, Stilbenoids, Biological activity.
36
INVESTIGATION OF THERMAL PROCESSING OF GRAPES CRUSH AND WINE MATERIALS IN THE AREA OF INFRARED RAYS M. Mikaberidze, V. Aplakov Akaki Tsereteli State University, Agrarian Faculty, Kutaisi, Georgia Corresponding author - E-mail: [email protected] The thermal processing of wine and wine materials plays an important role in
improving the organoleptic characteristics of wine and increasing stability and shelf-
life. It causes hard physical, chemical and biochemical processes. At present world’s
leading brands of wine manufacturer are using heating devices for thermal
processing of wine and wine materials. These devices are characterized by
technological and apparatus complexity, labor-consuming and increased losses of raw
materials. We have used Infrared rays energy for improving these faulty sides.
At first, spectrum–optical characteristics of grapes crush and wine materials
(Saperavi, Rkatsiteli) have been investigated in the spectrum area of infrared rays and
the efficiency of selected infrared rays generators has been specified. The factors that
acted on the thermal processing of grapes crush and wine materials, their mutual
influence, regulatories and optimum regime parameters have been determined;
particularly, grapers crush: compactness of irradiation – P=0,45kvt/m2, separation
between infrared rays generators and materials – H=20sm, process duration Ԏ = 52-
60 sc; process temperature – t = 145-150C, desired temperature of wine materials –
T = 40-42C, type of infrared rays generators – KG – 220-1000, variety of irradiation –
bilateral, continuous; wine materials: P = 0.45 kvt/m2, H = 20 sm, Ԏ = 72-78 sc, t =
145-150C, T = 67-69C; bilateral, continuous.
The samples irradiated with infrared rays were compared with the samples obtained
using the current technology. As a result of irradiation with infrared rays physical–
chemical and organoleptic characteristics of the product are increased. The wine and
wine materials obtained by thermal processing with the energy of infrared rays have
taste, flavor, colour and extraction characteristic for the pure sort. These samples
37
differ from the control samples in their physical – chemical characteristics; the
process intensity is increased 3-5 times and the wine aging process is accelerated.
It has been shown that the materials irradiated with infrared rays don’t contain
harmful microflora for wine and have much longer shelf life than the control samples.
INVESTIGATION OF STABILITY OF BETALAINS FROM THE FRUITS OF POKEBERRY (PHYTOLACCA AMERICANA L.) INTRODUCED IN GEORGIA N. Mchedlishvili1, N. Omiadze1, J. N. Rodriguez-Lopez2, M. Abutidze1, N. Pruidze1
1 Durmishidze Institute of Biochemistry and Biotechnology of Agricultural University of Georgia, Tbilisi, Georgia 2 Department of Biochemistry and Molecular Biology A, University of Murcia, Murcia, Spain Corresponding author - E-mail: [email protected] , [email protected] Color is the first sensory quality by which foods are mainly judged. Nowadays, both
natural and synthetic colorants are added to foods, though the number of synthetic
food colorants is declining. It has been reported that most of azo colorants used in
food industry cause allergic reactions or intolerant responses and in some countries
their use has been restricted and consumers mainly prefer food products which are
fully natural. This has driven an increase in the use of food additives derived from
biological sources. Natural pigments from plants are paid especially great attention as
substitutes for synthetic dyes in the food industry. The most common plant pigments
are carotenoids, chlorophylls, anthocyanins and betalains. Most research has been
focused on carotenoids and anthocyanins but betalains have recently gained interest
in food science.
The aim of this study was to determine pH, temperature and storage stability of
betalain red pigments from the fruits of pokeberry (Phytolacca americana L)
introduced into Georgia.
38
It was shown that pH, temperature and light have great influence on the colour of
pokeberry fruit red pigment. The pigment showed quite good stability at pH range 3-
7 and revealed the highest stability at PH 5.5-5.8. Exposure of the pokeberry fruit
juice to light for 10 days at room temperature caused its color lost by 39%, while the
juice protected from the light lost their color only by 25%. The incubation of the
pokeberry fruit juice at 50, 75, 90 and 100C for 3 hr showed the lost of color by 10,
29, 39 and 69 % respectively.
Keywords: betalain, natural red colorant, pokeberry fruits, stability.
Acknowledgement: The research leading to these results has received funding from
the European Community's Seventh Framework Programme (FP7) under grant
agreement # 293514
INVESTIGATION OF PHENOLIC CONTENT, ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF NATURAL FOOD RED COLORANT FROM PHYTOLACCA AMERICANA L. FRUITS N. Mchedlishvili1, N. Omiadze1, M. Abutidze1, J. N. Rodriguez-Lopez2, T. Sadunishvili1, M. Gurielidze1, G.Kvesitadze1
1 Durmishidze Institute of Biochemistry and Biotechnology of Agricultural University of Georgia, Tbilisi, Georgia 2 Department of Biochemistry and Molecular Biology A, University of Murcia, Murcia, Spain Corresponding author - E-mail: [email protected] Color plays an important role in enjoyment of our foodstuffs. It is appreciated both
for its aesthetic role and as a basis for the assessment of quality, that’s why the use
of food colorants as additives in the food industry is highly useful for both food
manufacturers and consumers in determining the acceptability of processed food.
The interest of the food industry in natural colorants replacing synthetic dyes has
increased significantly over the last years. Allergic reactions or intolerant responses
39
have been reported for most of azo colorants and in some countries their use in food
industry has been restricted and natural colorants are used more often. In addition to
the pigments natural colorants may contain valuable biologically active compounds,
as well as beneficial trace elements, improving the quality of the final product.
The purpose of this work was to determine the content of total phenolics, as well as
antioxidant and antimicrobial activities of natural red colorant from pokeberry
(Phytolacca americana L.) fruits.
The natural colorant was found to contain a quite large amount of phenolic
compounds (16.0%). It exhibited high antioxidant activity (2.5 [Fe2+] mM per 1 g/l
sample) and antimicrobial activity against Staphilococcus aureus, Eshericha coli,
Candida utilis and Pseudomonas aeruginosa. The colorant revealed high potential to
color various food products.
The natural red colorant from pokeberry fruits with antioxidant and antimicrobial
activities and high coloring ability may be successfully used in the food industry as a
biologically active natural food additive.
THE PHYTOCHEMICAL COMPOSITION DATA OF SUMAC (RHUS CORARIA L.) AND ITS PERSPECTIVE USE Z. Shapatava, Z. Bobokashvili, M. Guliashvili, N. Mamardashvili, L. Goginava Agricultural University of Georgia, Tbilisi, Georgia Corresponding author - E-mail: [email protected]
At present wild edible plants drew attention due to its undoubting organic value and
high content of biological active compounds. Ecosystems of Georgian forests are rich
in various wild underutilized species. Sumac (Rhus coriaria L) is an interesting plant,
which belongs to the Anacardiaceae family. Fruits of sumac are distinguished by
specific tart flavor and widely used as an important dressing spice of Caucasian cui-
sine. The Phytochemical composition of sumac is less studied in Georgia. The Main
40
aim of the research was to provide of sumac fruit composition and recommendations
of its wide range of use. The total solids (TS) are 87.3%. The fruit is distinguished by
high fat content - about 4.6%. Sumac fruit mainly contains unsaturated fatty acids -
oleic and linoleic acids, which are characterized by antioxidant activity. The total
acidity reaches 10.9%, which is consist of malic acid, citric acid, quinic acid,
chlorogenic acid, succinic and oxalic acids. Sumac is characterized by a low content of
sugars (only 4%), and mainly includes glucose, sucrose and fructose. Total dietary
elements reach 2.7% and proteins - 2.5%. It is important that fruits is very reach in
anthocyanins (17 %), which proves that sumac can be considered as a strong source
of antioxidants. According to the obtained data we can consider that this wild crop
has high potential for use in food industry, as an additive for production functional
food products. In addition, sumac is an affordable cheap source for obtaining malic
acid, fats and dying compounds. Research work is continued for estimation of
perspectives ofuse of sumac for production processed products.
PECTIN EFFECTS ON STABILITY OF ANTHOCYANINS IN CORNELIAN CHERRY (CORNUS MAS) NECTARS Z. Shapatava, E. Katsitadze , M. Mdinaradze, G. Rtveladze Agricultural University of Georgia,Tbilsi, Georgia Corresponding author - E-mail: [email protected]
Fruit nectars are constantly growing products in the consumer market. The
technology of nectar production allows using the species fruits of which are
characterized by astringency, strong, flavor, high acidity and difficulties during
crushing of juices. At present increasing attention paid to the use the use of the
processed products with no sugar. In addition, it is important to identify those
possibilities and matters that are contributing to the preservation of useful
substances. The main aim of the research has been to elaborate technology of
production cornelian cherry nectar by adding of various sugar free and auxiliary
41
products: honey, grape concentrate juice, steviosides and pectins.
The main task has been obtaining Cornelian cherry nectar with pure content in the
mass of 40 g / 100 g; after research was selected proper ratio of the honey and grape
juice concentrates (650 Brix). After use of this products the Total Soluble Solids (TSS)
in nectar should be <15%. The elaborated formula gives possibility to calculate exact
amount of additives to reach required amount of TSS. Steviosides was added in the
amounts of 0.04 g / 100 g. For this case, the calories level is only 12-15 kcal. It should
be noted that the use of steviosidis does not affect on stability of anthocyanins.
Anthocyanins content in the row nectar is 69 mg / 100 g, However, after the thermal
treatment decreasing of anthocyanins by 19% of initial content is observed. Adding of
pectins (0.5 g / 100 g) in the cornelian cherry nectar significantly reduces the amount
of abovementioned losses by 50%. Cornelian cherry nectar is distinguished by a high
content of K (160 mg/100g) and Ca (11 mg / 100 g).
According to the research, application of the pectins (low esterified) can cause
reduction of oxidation process of anthocyanins. The obtained results can be used for
the improving nectar production technology.
Keywords: Cornelian cherry, nectar, stevioside, pectin, anthocianins.
IDENTIFICATION AND QUANTIFICATION OF GLUCOSINOLATES IN GARDEN CRESS, WATERCRESS AND RADISH M. Betsiashvili1, U. Holzgrabe2, Ch. Weber2, S. Bank2, P. Kapková2
1 Institute of Crop Sciences, Agricultural University of Georgia, Tbilisi, Georgia 2 Institute of Pharmacy and Food Chemistry, University of Wuerzburg, Wuerzburg, Germany Corresponding author - E-mail: [email protected]
Cruciferous vegetables are a dietary source of glucosinolates, a large group of
biologically active secondary metabolites derived from protein and non-protein L-
42
amino acids. More than 130 different glucosinolates are known to occur naturally in
plants. Intact glucosinolates and their breakdown products possess chemo-ecological
functions and serve as defense mechanisms against biotic and abiotic stresses.
Glucosinolates are also known to have a potential to increase human resistance to
cancer and environmental toxins. There is an increasing interest in glucosinolates
analysis due to the protective and chemo-preventive effects of glucosinolates against
chemical carcinogens. Exploitation of cruciferous vegetables for human health
requires a clear understanding of glucosinolates composition of each cruciferous
plant.
Different fast-growing cruciferous vegetables were studied for glucosinolates
composition: Garden cress (Lepidium sativum), watercress (Nasturtium officinale) and
radish (Raphanus sativus). Rapid and sensitive high-performance liquid
chromatography–tandem mass spectrometry (LC-ESI-MS) method was used for
speciation and quantification of glucosinolates in selected plants leaves. The
qualitative and quantitative LC/ESI-MS measurements identified the main component
of the one week old L. sativum leaf tissue extract as benzyl glucosinolate
(glucotropaeolin) with concentration 1.12 mg/L. Two glucosinolates were identified in
N. officinale leaf tissue including the main component – gluconasturtiin (0.560 mg/L)
and the minor component – 4-methoxyglucobrassicin. The glucosinolate profiles in R.
sativus leaf tissue revealed several glucosinolates: main one – glucoraphenin (0.298
mg/L) and minor compounds: glucoputrajivin, 4-methoxyglucobrassicin and
glucoraphasatin.
Identification and quantification of the main compounds suggests possible use of
these cruciferous plants as specific glucosinolates source in the human's diet.
Keywords: glucosinolates, garden cress, watercress, radish, LC-ESI-MS.
43
HIPOCHOLESTEROLEMIC EFFECT OF ETHYLACETATE EXTRACT OF FLAVONOIDS ISOLATED FROM SATUREJA HORTENSIS L. Z. Kuchukashvili, G. Davitaia, D. Mchedlishvili, K. Menabde, N. Koshoridze Ivane Javakhishvili Tbilisi State University, Department of Biology, Faculty of Exact and Natural Sciences,Tbilisi, Georgia Corresponding author - E-mail: [email protected]
Ethylacetate extract isolated from Satureja hortensis L. contains the flavonoid
compounds, which have antioxidant and antihypocholesterolemic effect. The
objectives of this study were to determine if this extract reduces (i) serum
cholesterol, (ii) oxidative stress, and (iii) atherosclerosis in hypercholesterolemic
rabbits. Rabbits were assigned to four groups: Group I, control; Group II, flavonoids
control (flavonoids, 40 mg/kg body weight daily orally); Group III, 0.5% cholesterol;
Group IV, 0.5% cholesterol + flavonoids, (40 mg/kg body weight daily orally). Blood
samples were collected before (time 0) and after 1 and 2 months of experimental
diets for measurement of serum triglycerides (TG), total cholesterol (TC), low density
lipoprotein- cholesterol (LDL-C), high density lipoprotein-cholesterol (HDL-C) and
serum malondialdehyde (MDA), a lipid peroxidation product. Rabbits in Group III
developed atherosclerosis which was associated with an increase in the serum TG,
TC, LDL-C, HDL-C, MDA and aortic MDA and decrease antioxidant reserve. Flavonoids
of Satureja hortensis reduced the development of atherosclerosis by 52.24% and this
was associated with a decrease in serum TC by 34%, LDL-C by 30.57%, TC/HDL-C by
60-62%, serum MDA by 51.7% and aortic MDA by 59%. Serum HDL-C was elevated by
72.7%. Ethylacetate extract did not affect the serum lipids and serum MDA in the
normocholesterolemic rabbits. These results suggest that ethylacetate extract of
flavonoid compounds isolated from Satureja hortensis reduced the extent of
hypercholesterolemic atherosclerosis and this effect was associated with marked
decreases of oxidative stress, serum total cholesterol, LDL-C and risk ratio, and at
same time elevation of serum HDL-C.
44
Keywords: Hypercholesterolemia; Flavonoids; Satureja hortensis L.; Oxidative stress;
Serum lipids.
DATABASE OF ENDEMIC MEDICAL PLANTS USED BY TRADITIONAL MEDICINE AND THEIR APPLICATION PERSPECTIVES TO PREVENT METABOLIC SYNDROME G. Kvesitadze1, R. Shengelia2
1Agriultural University of Georgia,Tbilisi, Georgia 2Tbilisi State Medical University, Tbilisi, Georgia Corresponding author - E-mail: [email protected]
Interest in the world herbal preparations and food additives is growing every day.
First of all it is caused due to their high efficiency, safety, and organic nature. Using
the preparations of herbal origin and effective special nutritional regimes for disease
prevention and rehabilitation is irreplaceable. Georgia consists of 15 multiple-
recurring soils. Taking into consideration some climatic differences between the
regions, rather mild climate and moderate humidity, it will be clear that the country is
very rich in land vegetation. In this regard, Georgia is considered as one of the unique
regions. For example, in Georgia, on the south slopes of the Caucasus Mountains, an
existence of 1100 endemic plants was proved while in the Alps only 350 endemic
species were observed. It is clear that using plants for medicinal purposes has a long
tradition in the country like Georgia. A lot of literary sources and plant medications
spread across the country indicate to the above-mentioned as well. Prevention and
treatment of metabolic syndrome is considered as one of the world's most serious
health problems. This syndrome primarily involves three aspects: hypertension,
diabetes and dyslipidemia. Revealing any two of them allows us to verify the
syndrome. It is interesting that the endemic medical and food plants, used in
Georgian (Caucasian) traditional medicine, often reveal double features - hypotensive
and regulation of carbohydrate metabolism. Consequently, using food additive
preparations produced on their basis may have simultaneous effect against the
45
metabolic syndrome components.
For this purpose, the database of studied medical plants, containing
thiazolidinediones and biguanides and presumably active ingredients of this regard,
has been developed.
Expected results of the study: new food additive products and remedies can be
prepared on the basis of selected natural resources that will help to prevent
development of metabolic syndrome and in case of its existence will be effectively
involved in treatment therapy.
TEA BIOLOGICALLY ACTIVE COMPOUNDS AND SMALL-WASTE TECHNOLOGIES OF THEIR PROCESSING T. Revishvili Institute of Tea, Subtropical Crops and Tea Industry of Georgia Agrarian University, Anaseuli, Ozurgeti, Georgia E-mail: t.revishvili@[email protected] Tea (Thea sinensis) is not only tasty product but significant source of biologically
active compounds. It accumulates phenolic compounds in large amount (20-30%)
most of which are catechins 60-70 % with high P vitamin, antioxidant, antimutagenic
activity. Alkoloids are the second most important group of tea chemical composition -
caffeine (2-3%), theophylline and theobromine (0,6-0,8%). Tea is practically the only
plant which accumulates the rare aminoacid - theanin (L-glutamic acid Y ethylamid
(0,3-2,1 %). It is natural antidepressant and is characterized with anti-obesity effect
together with catechins and caffeins. Content of protein (25-30 %), soluble pectin
substances (2,2-4,7%), protopectine (4,1-7,5 %), cellulose (11,8-18,7 %) and lygnine
(5-10%) is high in tea leaf. Tea plant accumulates natural dyeing green (chlorophyls)
and yellow (carotene, lutein, violaxantine, neoxantine) pigments (0,26-0,43 % and
0,083-0,093 % correspondingly).
46
At different stages of industry development, working out of technologies and their
perfection it has become possible to receive soluble tea, concentrate, natural food
dyestuffs, biologically active extracts and tonic drinks together with the traditional
food products.
Production of natural plant preparations and biologically active additives is the fast
developing direction in medicine and food industry. Production of ``antienergetic"
drinks is being formed as a new direction the main component of which is theanine.
Because of its sweetish taste it functions as sweetener and is characterized with
synergism ability together with caffeine.
By high technological processing of tea raw material it is possible to obtain
biologically active compounds of high purity, to increase their output and work out
small-waste processes. Extracting cake because of containing highmolecular
compounds (pectines, cellulose, hemicelluloses, lygnine) remained in its composition
after extraction is the significant secondary raw material in production of food-
prophylactic ingredients and food-stuffs having additional value. Polymeric
compounds of plant origin together with antioxidants give possibility to obtain such
products of functional purpose composition of which is changed purposefully on the
background of conservation traditional taste qualities.
PERSPECTIVES OF ECOLOGICALLY PURE VEGETABLES FOR GETTING IN CLOSED ENVIRONMENT OF GEORGIA M.D. Kakhadze, T.A. Chkhubianishvili, I.G. Malania, M.T. Chubinishvili, R.O. Skhirtladze, I.M. Rijamadze, N.T. Nazarashvili Kanchaveli Institute of Plant Protection, Biocontrol laboratory, Agricultural University of Georgia, Tbilisi, Georgia Corresponding author: [email protected] Ecologically pure crop yield has a very important for vegetables in greenhouse farms,
where are widely distributed the complex of sucking and gnawing harmful insects:
47
the greenhouse whitefly, Trialeurodes waporariorum, different species of Aphids, the
South American tomato moth, Tuta absoluta and etc, causing the great damage to
tomato, cucumber and pepper cultures. The usage technology of environmentally
safe biological means to plant protection from pest insects has elaborated. The
colonization of natural enemy, parasitoid - Encarsia Formosa to whitefly at spring has
conducted, 3-5 individuals square meter, 3-times, the biological effectiveness (B.E.)
was consisted 85-90%. The biological insectoacaricide preparations of new
generation on the base of soil fungi - actinomycetes: Vertamectin-forte and Prokleim
show the high efficacy (95-98%) to Aphids and T.absoluta. The bacterial preparation
"Delphin" (on the base of Bacillus thuringiensis) and the entomopathogenic
nematode - Steinerma feltiae, “Georgian strain” to T. absoluta in laboratory has
studded. This insect is a new, invasive quarantine pest in Georgia. The harvest loss of
tomatoes in the greenhouses farms exceeds 50 - 80%. 10-12 pest generations have
developed at vegetation period.
"Delphin" 1% concentration and Nematode suspension - 500 IJs /ml were used for
larvae invasion. The mortality of tested individuals was counted (Abbott, 1925). Data
were analyzed by a two – way ANOVA (p=0.05). The mortality index was achieved to
B. thuringiensis – 95.1%, nematode suspension –79.2%. The tested safe biological
means will take a significant place for vegetables protection from pest organisms in
the system of integrated pest management (IPM).
Keywords: Greenhouse whitefly, Aphids, Tomato moth, IPM.
GREEN TEA EXTRACT AS A REMEDY FOR RECOVERY-REGENERATION OF LESIONAL TISSUES T. Khutsidze Akaki Tsereteli State University, Agrarian Faculty, Kutaisi, Georgia E-mail : [email protected]
48
The investigation of antimicrobial activity of green tea extract against gram-positive
bacteria Staphilococcus aureus; Rodokokus sp; gram-negative bacteria: Candida utilis;
Saccharomyces fragilis, Saccaromyces cerevisiae; Torulopsis sp; plant pathogenic
fungi: Fusarium salani; Rhizoctonia has shown that the green tea extract is
characterized by antimicrobial activity against both gram-positive and gram-negative
bacteria.
The green tea extract was found to be more effective remedy for recovery-
regeneration of lesional tissues than traditional preparations, but it revealed less
wound healing and regeneration capacity than catechine preparation.
TEA ADDITIVES FOR USE IN BEER PRODUCTION E. Bendeliani, M. Pruidze Akaki Tsereteli State University, Kutaisi, Georgia Corresponding author - E-mail: [email protected]
The effect of tea extracts on biotechnological processes of beer production and the
qualitative indicators of the finished beer was investigated.
It was shown that the addition of tea extracts caused the activation of beer
fermentation, shortening of fermentation duration and improvement of the true
fermentation quality as well as enhancement of the speed of reducing the quantity of
dry matter and releasing of carbon dioxide.
The addition of tea extracts both during fermentation and to the ready beer
significantly improved quality indices of beer such as taste, color, aroma and foam
formation, the stability of beer was increased.
49
KINETIC STUDY OF THE PH AS INHIBITOR OF TYROSINASE IN ORDER TO CONTROL ENZYMATIC BROWNING Maria del Mar Garcia-Molina1, Miguel Angel Maria Solano1, Jose Berna2, Jose Neptuno Rodríguez López1, Francisco Garcia-Canovas1
1GENZ: Grupo de Investigación de Enzimología, Departamento de Bioquímica y Biología Molecular-A, Facultad de Biología, Campus de Excelencia Internacional “Mare Nostrum”, Universidad de Murcia, E-30100, Espinardo, Murcia, Spain 2Grupo de Química Orgánica Sintética, Departamento de Química Orgánica, Facultad de Química, Campus de Excelencia Internacional “Mare Nostrum”, Universidad de Murcia, E-30100, Espinardo, Murcia, Spain Corresponding author - E-mail: [email protected] This work studies the effect of pH on the catalysis of mushroom tyrosinase on
different substrates, such as monophenols, diphenols and triphenols. First, we
calculated the value of the critical pKa of the enzyme responsible for the effect of the
pH in the catalysis. The kinetic analysis of the initial velocity data vs. pH enabled us to
obtain the pKa of the enzyme (6.05 ± 0.03). At the same time, based on other studies
made by the enzymology research group and the results obtained in this work, we
were able to propose an inhibition mechanism for the pH, concluding that
metatyrosinase of the free enzyme is responsible for the inhibition. The aminoacid
responsible for the critical pKa is the one that accepts the proton of the first phenolic
hydroxyl of the substrate in its binding to the enzyme. At low pH values, this group is
protonated and is incapable of subsequently accepting the proton of the substrate.
Consequently the substrate cannot binding in the active site and the protons behave
as competitive inhibitors. We have also reported the study of the effect of pH on
tyrosinasese activity using different types of substrate (mono, di and triphenolic).
kinetically important pKa may also exist in the substrates, as revealed by the
behaviour of the initial velocity vs. pH, which gives rise to sigmoidal or bell-shaped
curves. The sigmoidal curves are produced in the action of the enzyme on substrates
that do not reveal their pKa of their phenolic hydroxyl in the work zone, and the only
the critical pKa of the enzyme is responsibe for the pH effect. In turn, the bell-shaped
curves are charactersistic of an enzyme acting on substrates with low pKa, because
50
deprotonated phenolic hydroxyl also decrease the substrate binding. Lastly, based on
the findings of the inhibitory effect of pH on tyrosinase, it may be possible to design
applications to control the enzymatic browning in fruit and vegetables.
ACTION OF TYROSINASE ON HYDROQUINONE Maria del Mar García Molina1, José Luis Munoz-Munoz1, Miguel Angel María Solano1, José Berná2, José Neptuno Rodriguez López1, Francisco García-Cánovas1
1Universidad de Murcia, Grupo GENZ, Departamento de Bioquímica y Biología Molecular 2Grupo de Química Orgánica Sintética, Departamento de Química Orgánica Corresponding author - E-mail: [email protected] Hydroquinone (HQ) is used as a depigmenting agent. In this work we demonstrate
that tyrosinase hydroxylates HQ to 2-hydroxyhydroquinone (HHQ). In the presence of
hydrogen peroxide, met-tyrosinase (inactive on hydroquinone) is turned into oxy-
tyrosinase, which is active on HQ. Similarly, in the presence of ascorbic acid, HQ is
transformed into 2-hydroxy-p-benzoquinone by the action of tyrosinase; however, in
this case, ascorbic acid reduces met-tyrosinase to deoxy-tyrosinase, which after
binding to oxygen, originates oxy-tyrosinase. This enzymatic form is now capable of
reacting with HQ to generate p-hydroxy-o-quinone, which rapidly isomerizes to 2-
hydroxy-p-benzoquinone. The formation of HHQ during the action of tyrosinase on
HQ is demonstrated by means of high performance liquid chromatography mass
spectrometry (HPLC-MS) by using hydrogen peroxide and high ascorbic acid
concentrations. We propose a kinetic mechanism for the tyrosinase oxidation of HQ
which allows us the kinetic characterization of the process. A possible explanation of
the cytotoxic effect of HQ is discussed.
51
BIOCHEMICAL ESSENCE OF THE WITHERING STAGE DURING BLACK TEA PRODUCTION N. Omiadze1, N. Mchedlishvili1, J. N. Rodrigez Lopez2, M. Abutidze1, N. Pruidze1, G. Kvesitadze1
1Durmishidze Institute of Biochemistry and Biotechnology of Agrarian University of Georgia, Tbilisi, Georgia 2 Department of Biochemistry and Molecular Biology A, University of Murcia, Murcia, Spain Corresponding author - E-mail: [email protected] Black tea is manufactured trough the fermentation process during which the main
changes in tea leaves take place. In this process phenolic compounds abundantly
present in tea leaves are oxidized by the enzyme phenoloxidase contained in leaves.
Phenol oxidase is the principle enzyme determining the rate and direction of these
enzymatic reactions, It catalyzes the oxidation of polyphenols (especially catechins )
into o-quinines which are polymerized into theaflavins and thearubigins, the major
products of the oxidation reactions. These oxidation products contribute to the
characteristic taste, aroma, flavor and color of black tea.
The aim of the work was to reveal the essence of biochemical processes occurring at
the stage of withering of the black tea production.
Molecular weight and some properties of multiple forms of phenol oxidase of fresh
tea leaves and at the stage of withering have been studied. It has been shown that
fresh tea leaves contain high and low molecular forms of phenoloxidase which
differed in substrate specificity. Low molecular forms of the enzyme mostly
demonstrated hydroxylase activity, while high molecular forms showed catechol
oxidase activity. High molecular phenol oxidases actively oxidized phenolic
compounds such as epigallocatechin gallates. The oxidation of these compounds
results in formation of theaflavins and thearubigins, the main characteristic
compounds of black tea.
It has been revealed that the withering stage of black tea production is accompanied
52
by the formation of mainly high molecular forms of phenol oxidase, possessing
catechol oxidase activity crucial for the oxidative reactions and the quality of the
product.
Consequently, the withering of raw material promotes the association of enzyme
subunits, activates the catechol oxidase activity of phenol oxidase, and thus provides
the oxidative reactions responsible for the quality of black tea.
Keywords: phenoloxidase, multiple forms, withering stage, black tea.
Acknowledgement: The research leading to these results has received funding from
the European Community's Seventh Framework Programme (FP7) under grant
agreement # 293514
ENHANCEMENT OF BIOLOGICAL NITROGEN FIXATION BY LEGUMES SEED PELLETING TECHNOLOGY A. A. Korakhashvili National Academy of Sciences of Georgia, Tbilisi, Georgia Corresponding author - E-mail: [email protected] Experiences prove that legume crops like chickpea, faba beans, lentil and in the latest
time – haricot and soybeans have plaid important role for the whole length of our
country’s 30 century history. They were not only a source of food and feeding, but
also as a powerful lever in the restructuring of arable lands of Georgia and
heightening of the fertility of soils.
By our group of scientists were cultivated the new rhizobium bacteria strains for the
increasing of biological nitrogen fixation on the base of resent 14 years lab analyses
and growing technologies of new strains of those bacteria in Cooperation with
scientists of CGIAR Research Centers. The next stage of commercialization was
divided rhizobium bacteria strains for each crop of varieties, which was creation and
53
released in farmer’s fields.
The original technology of inoculation of grain legumes seed by pelleting method was
work out. With using Germany made trans-modernized seed cleaning equipment
“Petkus”, this technology was elaborated and patented by our group of scientists in
four countries. Method enables to get high yield of legumes grain with minimal
expenditures on the fertilization with increasing of biological nitrogen fixation. Using
new technologies in farmer’s fields provides high yield and profit as well as protected
environment for future generations.
The offered innovation ensures the growth of crop of legumes plants. By our
patented technologies (Georgia State Patent # 1180) seed pills/pellets are made,
ready for planting. Inoculation of legume crops seeds by the method of pelleting of
seeds, ensures the great economy of micro and macro mineral fertilizers as well as
rhizobium bacteria bio fertilizers and other material, protection of environment from
its pollution, ecologically pure and safe production of legumes and later on the same
land plots, high output of other crops, which are sown after those legumes and
favorably use biological nitrogen fixed by legumes in crop rotations.
Keywords: Rhizobium strains, pelleting technology, chickpea.
BIODIVERSITY OF ENTOMOPATHOGENIC BACILLI PRODUCING CRYSTALLINE INCLUSIONS OF PROTEINOUS NATURE
M. Kinosyan1, A. Okasov2, N. Ghazancyan1, L. Cholakhyan1, E. Afrikian1
1 Microbial Depository Center of the Scientific and Production Center "Armbiotechnology", NAS of Armenia, Yerevan, Armenia 2 Scientific Center of Antiinfectious Preparations, Almaty, Kazakhstan Corresponding author - E-mail: [email protected]
Since the first publication of E. Brliner in 1915 on isolation of Bacillus thuringiensis
(Bt) the causative agent of mortality of pest insects have been reported its large
repartition in nature as very important entomopathogenic species of bacteria of the
genus Bacillus. The milestones in this field include:
54
Reveal of direct relationship of insecticidal action with formation of crystalline
inclusions of proteinous nature produced during the sporulation (Hannay C.L.,
1953).
Development of serotyping methodology with H-antigen of Bt and
establishment of the specificity of certain serotypes to its insecticidal spectrum
(De Barjac H., Bonnefoi A., 1962).
Isolation and characterization of different serotypes (serovars) of Bt with
specific insecticidal activity to mosquitoes, Lepidoptera, Coleoptera et al.
Establishment of new branch of industry for production of bacterial insecticides
(1960-1965).
Development of molecular genotyping and gene engineering of
entomopathogenic bacilli.
Isolation and study of novel cancerolytic proteins from Bt – Parasporins (2000-
2002).
Use of Bt gene for obtaining of transgenic agricultural plants.
It has to be emphasized that many methodological approaches developed with Bt
have been successfully applied with other species of microorganisms with high
economic results. Obtaining and large-scale practical implementation of transgenic
sorts of corn resulted for 4 years in 3 bln pure profit.
BIODIVERSITY OF ENTOMOPATHOGENIC BACILLI PRODUCING INSECTICIDAL TOXINS M. Kinosyan1, A. Okasov2, N. Ghazanchyan1, A. Haroutyunyan1, K. Darbinyan1, E. Afrikian1
1 Microbial Depository Center of the Scientific and Production Center "Armbiotechnology", NAS of Armenia, Yerevan, Armenia Corresponding author - E-mail: [email protected] 2 Scientific Center of Antiinfectious Preparations, Almaty, Kazakhstan
55
Microbial Depository Center (MDC) represents the National Culture Collection of
Armenia for non-pathogenic microorganisms aimed to collect, to study and to
maintain microbial strains of scientific and industrial importance. Actually the Center
represents the main scientific potential of Armenia in general and applied
microbiology. The Center currently holds over 14000 strains of bacteria, fungi, yeasts
and streptomycetes with their Databases. Most part of them are the strains originally
isolated, identified and studied in Armenia. The strains are kept by systematic
transfers in nutrient media under mineral oil, freeze-dried and in liquid nitrogen.
Center maintains a vast Collection of well-characterized entomopathogenic bacilli
(over 5000 strains), isolated from the specimens all over the world, having essential
importance for production of efficient preparations for pest control.
BACTERIAL VIRUSES FOR CONTROL OF CROPS BACTERIOSES T. Sadunishvili Durmishidze Institute of Biochemistry and Biotechnology of Agricultural University of Georgia,Tbilisi, Georgia E-mail: [email protected] Bacterial spot of tomato caused by the Gram-negative phytopathogenic bacterium
Xanthomonas campestris pv. vesicatoria is the most devastating among various
diseases caused by fungi, viruses, nematodes and bacteria. The disease can cause
severe losses in tomato crop yield and fruit quality, which is negatively affects the
economics of the country. An integrated management strategy against the disease is
essential, combining proper cultural practices, bactericides or plant activators, plant
resistance and biological control. Copper salts, are the most effective mean for
treatment of aboveground parts of plants. However, feasibility and reliance on
copper containing pesticides is questioned because of the emergence of tolerant
strains, phytotoxicity, and soil contamination. Biological control approaches, such as
application of nonpathogenic strains to suppress pathogen populations or induce
56
systemic acquired resistance in the plant achieved varying levels of success, and
clearly require additional research to improve their reliability under field conditions.
Application of bacterial viruses, for biological control of various bacterial diseases
could be encouraging as they do not represent any harm to human beings and
environment. Polyvalent bacteriophage preparation, specific to X. vesicatoria, has
been developed at DIBBAUG. Treatment of tomato seeds and aboveground parts
with this preparation either with preventive or cure purposes exhibited high efficacy
under artificial inoculation.
WHITE-ROT BASIDIOMYCETES LIGNOCELLULOLYTIC ENZYMES ACTIVITY IN FERMENTATION OF PLANT RAW MATERIALS
E. Kachlishvili, T. Jokharidze, V. Berikashvili, E. Metreveli, V. Elisashvili
Institute of Animal Husbandry and Feed Production, Agricultural University of Georgia, Tbilisi, Georgia Corresponding auther - E-mail: [email protected]
Production of lignocellulolytic enzymes by the white-rot basidiomycetes isolated from
the forests of Georgia was investigated under submerged (SF) and solid-state
fermentation (SSF) of lignocellulosic materials. Notable intergeneric and intrageneric
differences were revealed with regard to the extent of hydrolases and oxidases
activity. For example, in submerged fermentation of mandarin peels, the activity of
endoglucanase varied from 0.3 to 3.6 U ml-1 while that of xylanase ranged from 0.6 to
18.0 U ml-1. The lignocellulosic substrate type had the greatest impact on enzyme
secretion. Thus, the CMCase activity of L. betulina 159 varied from 0.9 to 6.5 U ml-1
while the Cerrena unicolor 305 laccase activity varied from 500 to 71820 U l-1
depending on growth substrate. In addition, the lignocellulose fermentation method
considerably influenced the enzyme production by white-rot fungi.
Acknowledgments: This work was supported by the Shota Rustaveli National Science
Foundation of Georgia (Project № 08/2-373) and the Science and Technology Center
in Ukraine (Project № P433
57
ENZYME PRODUCTION AND DELIGNIFICATION OF WHEAT STRAW IN SOLID-STATE FERMENTATION BY MONO- AND CO-CULTURES OF BASIDIOMYCETES V. Berikashvili, E. Kachlishvili Animal Husbandry and Feed Production Institute of Agricultural University of Georgia, Tbilisi, Georgia Corresponding author - E-mail: [email protected]
Basidiomycetes fungi (C. unicolor 303,C. unicolor 305, L. tigrinus 110, P. ostreatus
2191, P. pulmonarium 148, P. sanguineus 582, T. maxima155, T. pubescens 14) have
been used to evaluate their enzyme activity and delignification potential in SSF of
wheat straw. All fungal monocultures expressed a capability to produce both
hydrolytic and oxidative enzymes with different yields. Among them, P. sanguineus
582 appeared to be the best producer of endoglucanase (103.8 U/g biomass), while
C.unicolor 303 accumulated the highest xylanase (70.6 U/g) and total cellulase (4.8
U/g) activities. The measurement of lignin-modifying enzymes activity revealed the
highest laccase activity of C.unicolor 305 (40.5 U/g) and comparatively high
manganese peroxidase activity (0.45 U/g) of C. unicolor 303. However, the co-
cultivation of these fungi in various combinations did not promote any individual
enzyme synthesis.Analysis of chemical composition of fermented wheat straw by
fungal monocultures showed that cellulose and lignin degradation during 20 days of
SSF varied from 10 to 50% and from 8 to 44%, respectively. Co-fermentation of wheat
straw by C. unicolor 303 and T.maxima 155, C. unicolor 305 with P. ostreatus 2191 or
P. pulmonarium 148, and L.tigrinus 110 with P.sanguineus 582 provided only 23.4-
28.7% degradation of initial cellulose content. At the same time, co-cultivation of C.
unicolor 305 with P. ostreatus 2191 or P. pulmonarium 148 promoted selective lignin
degradation (38.4-40.5%). The comparison of data received indicate that in majority
mono- and co-cultures there is no correlation between lignocellulolytic enzymes
activity and cellulose and lignin deconstruction.
Keywords: Basidiomycetes, enzyme, cellulose, lignin, delignification.
58
THE MOLECULAR IDENTIFICATION OF THE WOOD-ROTTING BASIDIOMYCETES FROM THE GEORGIAN FORESTS A. Kobakhidze1, A. Favel2, L. Lessage-Meessen2, V. Elisashvili1
1Animal Husbandry and Feed Production Institute, Agricultural University of Georgia, Tbilisi, Georgia 2UMR 1163 Biotechnologie des Champignons Filamenteux, INRA/Aix-Marseille Université, France Corresponding author - E-mail: [email protected]
The development of a universal approach to the identification of fungi from the
environment is impeded by the limited number and narrow phylogenetic range of the
named internal transcribed spacer DNA sequences available on GenBank. The main
goal of presented research was an assessment of the potential impact of systematic
DNA sequencing from a fungal herbarium collection. Within this context, 21 strains of
wood-rotting Basidiomycetes were selected for molecular investigations. All strains
have been collected and isolated in Georgia from different eco-geographical niches.
Initial identification was performed on the basis of morphological and ecological
characters. In addition, they were cultivated on various plant wastes used as
nutritional substrates and all of them showed promising hydrolases or oxidases
activity.
The cell morphology was evaluated by an epifluorescence optical microscope
(OLYMPUS BH2) combined with a digital camera (SONY). The analysed simples were
prepared with DAPI solution. Images were captured using Simple PCI imaging
software (Hamamatsu) and processed with Adobe Photoshop CS.
All selected strains have been undergone to genomic DNA extraction, PCR and
Internal Transcribed Spacer (ITS) sequencing. After PCR, DNAs were analysed with
FlashGel™ DNA Cassettes, which enables both estimation of DNA size and quantity.
Amplification of the ITS fragment was performed according to the CIRM-CF protocol
usingtwo universal primers ITS 1 (TCC GTA GGT GAA CCT GCG G) and ITS 4 (TCC TCC
GCT TAT TGA TAT GC).
59
Among 21 fungal strains, 16 strains were pure and molecular identification was
performed by using NCBI BLAST with the counting as query sequence.Sequences
similar to the query sequence were searched using the NCBI Basic Local Alignment
Search Tool (BLAST). For all investigatedfungal strains the following species have been
identified: Trametesversicolor (5 starins); Fomesfomentarius (1 strain);
Bjerkanderaadusta (1 strain); Trameteshirsuta (2 strains); Phellinustuberculosus (2
strains); Lenzitesbetulina (3 strains); Trametespubescens=T. velutina (1 strain). For 2
strains, Blast results did not allowed to discriminate between two closed species: the
sequence corresponds either to Coriolopsistrogii (Trametestrogii) or to
Coriolopsisgallica. Nomenclatural update (current name) was made according to the
Index Fungorum (http://www.indexfungorum.org/) and MycoBank
(http://fr.mycobank.org/). Final identification was made upon the comparison of the
molecular identification with the identification based on morphological data.
DEVELOPMENT OF THE REAL TIME PCR-BASED ASSAYS FOR MULTIPLEX DETECTION OF SYLC AND STEC GROUPS PATHOGENIC BACTERIA J. Skerniškytė 1, J. Armalytė 1, E. Sužiedėlienė 1
1Department of Biochemistry and Molecular biology, Faculty of Natural Sciences, Vilnius University, Vilnius, Lithuania Corresponding author - E-mail: [email protected] Multiple bacterial contamination in food is a serious challenge for microbial biosafety
maintenance. According to European Food Safety Authority (EFSA) data, Salmonella
spp., Campylobacter spp., Yersinia enterocolitica, Listeria monocytogenes (SYLC group
pathogens) and Shiga toxins-producing Escherichia coli (STEC) are among the most
common causes of the food-borne human infection in European Union. The ability to
detect several pathogens in a one type assay with high speed, specificity and
sensitivity should improve screening. The objective of this study was to develop the
multiplex real-time PCR based assays for the simultaneous detection of SYLC and
60
STEC bacteria groups. We have chosen specific targets for SYLC and STEC group
pathogenic bacteria detection. We optimized three detection reactions for SYLC
group pathogens. One assay with Syto 9 uses the analysis of the amplicon DNA
melting curves. The other two assays use TaqMan probes. For STEC group bacteria
one detection assay, composed of two reactions was developed. The detection
sensitivity was in the range of 103 to 104 of genome copies in simplex reaction with
Syto 9 for SYLC group pathogens. Sensitivity of the multiplex reactions based on the
TaqMan probes reached 102 to 104 of genome copies for SYLC detection and 102 to
103 of genome copies for STEC detection. Reliabilities for SYLC group pathogens
reached 100 %. All assays were specific since amplification cross-reactivity was not
detected. In conclusion, we have developed sensitive and specific real time PCR-
based assays for widespread SYLC and STEC group pathogenic bacteria detection.
Keywords: food-borne pathogens, detection, real time PCR.
THERMOPHILIC ACTINOMYCETES ISOLATED FROM THE SOILS OF GEORGIA AND THEIR USE IN MODERN BIOTECHNOLOGIES M. Gurielidze 1, D. Pataraya 1, T. Kalabegishvili 2, E. Ginturi 2
1Durmishidze Institute of Biochemistry and Biotechnology of Agricultural University of Georgia, Tbilisi, Georgia 2E. Andronikashvili Institute of Physics Corresponding author - E-mail: [email protected]
The study of microorganisms capable to grow in extreme conditions is an important
field of microbiology and biotechnology. Among extremophilic microorganisms in
particular atinomycetes-actinobacteria, widely distributed in nature, are objectives of
a great interest.
The objects of the given study are thermophilic actinomycetes, isolated from
different types of soil of Georgia. Totally 102 pure cultures of thermophilic
actinomycetes of Thermoactinomyces, Thermomonospora and Streptosporangium
61
thermophilum genera have been isolated.
Protease activity of thermophilic actinomycetes isolated from various types of
Georgia has been studied. Enzyme activity of different strains fluctuates in 0.2-0.57
unit/ml limits. Anson’s method, modified by Petrova was used to establish protease
activity.
Oil hydrocarbons are the principal pollutants of the environment. Ability of
actinomycetes to grow on hydrocarbons – crude oil, hexan, benzene containing
nutrient medium was investigated. Hydrocarbon absorption ability of actinobacteria
was defined according to growth intensity. Study of thermophiles has established
that almost all strains intensely absorb hexane and benzene as well as crude oil.
The microorganisms are often used for the development of clean, nontoxic and
environmentally friendly methods of producing silver and gold nanoparticles. In the
present work two new strains of thermophilic actinomycetes – Thermoactinomycete
spp. 44Th and Thermomonospora spp. 67Th were studied to use them in the
synthesis of gold nanoparticles. The gold nanoparticles obtained in biomass of
thermophilic actinomycetes were characterized using various optical and analytic
methods.
The results of this study show that the new strains of thermofilic actinobacteria can
be used for extracellular production of gold nanoparticles with sizes in the range of 5
− 60 nm with the average size of 20 – 30 nm. The developed methods of nanoparticle
biosynthesis using actinomycetes are innovative and applicable in many areas of
science and industry.
Keywords: thermophlic actinomycetes, protease activity, hydrocarbon-destructors,
gold nanoparticles.
62
NEW APPROACH FOR PREVENTION AND CLEANSING OF CHEMICALLY POLLUTED SOILS T. Varazi1, M. Pruidze,1 G. Adamia,1 M. Kurashvili,1 G. Khatisashvili,1 M. Sutton2
1Agricultural University of Georgia, Durmishidze Institute of Biochemistry and Biotechnology, Tbilisi, Georgia 2Chemical Sciences Division, Lawrence Livermore National Laboratory, California, USA Corresponding author - E-mail: [email protected]
The goal of the presented work is the development of a new technological approach
to the remediation of chemically polluted soils using "biosorbents" composites which
are comprised of natural mineral sorbents (natural rocks and minerals, deposits of
which are in large amount in Georgia) and microorganism strains having high
detoxification ability. In this composite material, the function of the sorbent is to
uptake the pollutant and ceases its distribution into the environment. The role of the
microorganisms is to accomplish organic contaminant biodegradation. Biosorbents
can be applied during the initial stage cleaning polluted soil, followed by application
of a phytoremediation technology through planting of purposeful vegetation. This
results in the total assimilation and mineralization of pollutants and/or their
intermediates of their partial transformation by microbes.
The unique nature of biosorbent technology, which combines natural minerals and
bacteria with the purposeful planting of vegetation has been shown to both
remediate several contaminents including explosives, pesticides, oil hydrocarbons
and heavy metals. Screening of plants and bacteria has provided information on the
most effective combinations for biosorbent composites. The method can be applied
to both contaminated soil and bodies of water and the natural source of the
composite materials make the application ecologically harmless.
This work was supported by STCU Partner Project # P499. In addition, Lawrence
Livermore National Laboratory is operated by Lawrence Livermore National Security,
LLC, for the U.S. Department of Energy, National Nuclear Security Administration
under Contract DE-AC52-07NA27344.
63
Polluted
soilPhy oremediation
Treatment by
biosorbentPartially
cleansed
soil
Totally
cleansed
soil
Fig.1. Schematic of "biosorbent" technology that includes the use of natural minerals,
microbes and purposefully planted vegetation.
Keywords: Phytoremediation, Bioremediation, Contaminated Soils, Sorbents,
pollutants.
RADIOBIOLOGICAL METHODS FOR THE SCREENING RESISTANT STREINS OF BEAUVERIA BASSIANA M. Burjanadze*, M. Gogebashvili**, N. Ivanishvili**, T. Abramishvili***, M. Arjevanidze* *Agricultural University of Georgia, V.Gulisashvili Forest Institute, Tbilisi, Georgia **Agricultural University of Georgia, Institute of Radiology and Ecology, Tbilisi, Georgia ***Agricultural University of Georgia, Tbilisi, Georgia Corresponding author - E-mail: [email protected] The industrial formulation of biolopesticides is on most actual problems at present. In
this respect entomopathogenic fungi Beauveris bassiana is one of promising
candidate for the control of pest insects. In addition, the issue of sustainability of
strains of entomopathogenic fungi, significantly limit their usage of application. For
the increase effectiveness of biotechnological processes of mass production
entomopathogenic fungi is necessary to screening the various extreme physical and
chemical factors resistant local strains. In this regard, in our study gamma-irradiation
was used as a powerful impact and damage mechanisms due to its universal factor.
Various strains of entomopathogenic fungi Beauveria bassiana were treated by
gamma- radiation within dose 5 kGy. By usage 4 kGy doses of radiation, long lag-
phase (1 month) and subsequently unit colonies development were observed. By
64
using subcultivation methods of the unit colonies is possible screening of extremes
resistant strains of B.bassiana and use them in order to increase the efficiency of
technological processes for the production of biopesticides.
Keywords: Beauveris bassian, gamma-irradiation, biopestitsidebis
THERMOPHILIC CELLULASE/XYLANAZE COMPLEX AND THEIR APPLICATIONS IN PRODUCTION OF LIQUID SUGARS L. Kutateladze, T. Urushadze, R. Khvedelidze, N. Zakariashvili, I. Khokhashvili, M. Jobava, T.Burduli Durmishidze Institute of Biochemistry and Biotechnology of Agricultural University of Georgia, Tbilisi, Georgia Corresponding author - E-mail: [email protected] On due time, both mesophilic and thermophilic strains, active producers of cellulase
and xylanase were isolated from the collection available at the Institute. From
selected strains three strains, active producers of cellulase/xylanase – Penicillium
canescence Aj13 (mesophile), Trichoderma viride I 7-5 (mesophile), Aspergillus
versicolor D1 (thermophile) were taken for further studies. From three different
genera of microscopic fungi, active producers of cellulase and xylanase enzymatic
preparations were obtained. Cellulasic/xylanasic activity of enzymatic preparation
obtained from the strain Trichoderma viride I 7-5 is 110 U/g / 750U/g, from the strain
Penicillium canescence Aj13 – 120 U/g /1200 U/g and that of Aspergillus versicolor D1
– 90 U/g /940U/g. Optimum temperature of operation and thermostability are
important characteristics of cellulasic enzymatic preparations. Characters of cellulasic
enzymatic preparations produced by strains (Penicillium canescence Aj13,
Trichoderma viride I 7-5, Aspergillus versicolor D1) were studied and
established.Established temperature optimum showed that cellulase of thermophilic
culture Aspergillus versicolor D1 reveals maximal activity at 62°C, while temperature
optimum of mesophilic cultures are at 42-45C.
65
It has been shown that Penicillium canescence Aj13, Trichoderma viride I 7-5 and
Aspergillus versicolor D1, selectively chosen strains, representatives of different
genera of microscopic fungi hydrolyzed cellulose of untreated stubble to reducing
sugars by 36-42% and to glucose – 22-27%, of treated stubble to reducing sugars by
42-51% and to glucose – 29-33%.
Optimal conditions for hydrolysis of stubble cellulose by obtained enzymatic
preparations have been established. It was shown that high yield of glucose as a
result of hydrolysis by enzymatic preparations of thermophilic strain was achieved at
higher temperature (higher by 10°C, under the conditions of 60°C) in comparison of
their mesophilic analogues.
Keywords: microscopic fungi, strain, cellulase/xylanase, enzymatic preparation,
lignocellulosic substrates.
BIOMASS OF SPOROTRICHUM PULVERULENTUM S7 – A FOOD ADDITIVE RICH IN PROTEIN AND BIOLOGICALLY ACTIVE COMPOUNDS L. Kutateladze, N. Zakariashvili, I. Khokhashvili, T. Urushadze, N. Tsiklauri, T. Aleksidze Durmishidze Institute of Biochemistry and Biotechnology of Agricultural University of Georgia, Tbilisi , Georgia Corresponding author - E-mail: [email protected] Screening of cellulose destructing microscopic fungi from the genera Aspergillus,
Sporotrichum and Chaetomium, taken from the collection of the laboratory of
biotechnology of Durmishidze Institute of Biochemistry and Biotechnology of
Agricultural University has been made, for the purpose to receive a protein-rich
microbial biomass. The submerged cultivation of tested micromycetes on
lignocellulose substrate (annual cuttings of grape vine, tea industry waste, powder of
orange peels, the pomace and tomato cake) was performed. The active producer of
microbial protein – strain Sporotrichum pulverulentum S7 was selected as a result of
66
screening and the optimal substrate (powder of orange peel) for cultivation was
established as well.
Simultaneous solution of food protein deficiency and environmental pollution is
possible by development of novel, wasteless technologies based on microbiological
synthesis. A special role in such kind of technologies is conferred to filamentous fungi,
which due to their strong hydrolyzing and oxidizing enzymatic systems are able to
convert lignocellulosic wastes of agriculture and food industry and at the same time,
form biomass rich in protein and biologically active compounds.
To obtain biomass rich in protein, screening among 30 cellulose-degrading cultures
belonging to the genera Aspergillus, Chaetomium and Sporotrichum from the
microscopic fungi collection of the Biotechnology Laboratory at S. Durmishidze
Institute of Biochemistry and Biotechnology of Agricultural University of Georgia has
been conducted under the conditions of solid-phase fermentation of lignocellulosic
wastes (wheat straw, corncob, tomato and apple cakes, orange peel powder) of
agriculture and food industry. On the basis of study biomass components, it has been
established that the biomass obtained by means of Sporotrichum pulverulentum S7,
under the conditions of solid-phase fermentation of orange peel powder is
characterized by minimal content of lignin; consequently, the mentioned filamentous
fungi was chosen to receive easily digestible biomass. The culture is thermophile,
non-toxic and non-pathogenic.
To obtain maximum yield of biomass and reduce cost price, poor nutrient medium of
the following composition, g/l: NH4NO3 – 6.0; MgSO4 – 0.5; KH2PO4 – 0.4; orange peel
powder – 4.0 was selected for S. pulverulentum 57. Optimal conditions for cultivation
of S. pulverulentum S7: temperature – 37°, duration – 8 days, pH of nutrient medium
– 5.0 has been established as well.
As a result of bioconversion of orange peel powder, pectin-containing and easily
digestible biomass rich in sugars and vitamins (C, P, and A), in which content of
protein was 16% and that of lignin 3%, was obtained by means of S. pulverulentum
67
S7. The bio additive is nontoxic, to be maintained in the form of powder under dry
conditions and emanates pleasant citrus aroma.
Keywords: filamentous fungi; lignocellulosic wast; biomass.
LINDANE DEGRADATION ABILITY OF PSEUDOMONAS STRAINS ISOLATED FROM SOILS OF GEORGIA L. Amiranashvili, M. Kurashvili, G. Adamia, N. Gagelidze, Kh. Varsimashvili, L. Tolordava, T. Ananiashvili, G. Khatisashvili Durmishidze Institute of Biochemistry and Biotechnology of Agricultural University of Georgia, Tbilisi, Georgia Corresponding Author - Email: [email protected] 71 strains of bacteria belonging to the genus of Pseudomonas isolated from different
regions of Georgia have been screened for revealing their lindane degradation ability.
As a result of screening it was observed that in case of 5 strains (Pseudomonas sp.
TBM5, Pseudomonas sp. 751-6D, Pseudomonas sp. 6R21, Pseudomonas sp. PS58,
Pseudomonas sp. PS5(6)) lindane was removed completely in fact. Chromatograms
evidenced the loss of the peaks corresponding to residual lindane as well as those of
intermediate products. The picks area less than 1% indicates that all the metabolites
were completely mineralized by the cultures. Obtained results show that selected
bacteria might be used in improving of environment phytoremediation technologies.
Acknowledgment: This works was conducted by financial support of the STCU-SRNSF
project # 5634
68
SUITABLE MEDIA FOR MASS PRODUCTION OF ENVIRONMENTALLY SAFE BIOFORMULATION M. Kereselidze, M. Beruashvili, N. Goginashvili V.Gulisashvili Forest Institute of the Agricultural University of Georgia, Tbilisi, Georgia Corresponding author - E-mail: [email protected] The success of microbial control of insect pests depends not only on the isolation and
pathogenicity of a control agent, but also on successful mass production in the
laboratory. There is a rising commercial demand for environmentally safe bioproduct
based on entomopathogenic fungus Isaria fumosorosea aiming to control several
insect pests. For mass production Isaria fumosorosea (Georgian strain) was
inoculated in a suspension of Potato Dextrose Broth and Sabouraud’s Dextrose Broth
(SDB). The weight of each suspension was checked before and after inoculation of
fungus. The suspensions were stored at 23 0C. After 14th day post inoculation
suspensions were filtered and mycelia growth was assessed by weight. The weight of
mycelia grown on PDB was 28,435 gr while the weight of mycelia grown on SDB was
11,844 gr. The growth of mycelium of I. fumosorosea on solid media was investigated
as well, testing SDA and Beer-Wort Agar (BWA). The growth of mycelia was measured
for 14 days. Germination was faster for SDA than BWA. The length of mycelia on day
2 post cultivation on SDA was 37.1-37.5 mm (minimum-maximum), while on BWA it
was only 25-25.5 mm. There were many blastospores in colony grown on SDA, but
only conidia were formed on BWA. The use of blastospores as the active ingredient in
a formulation has proved to be advantageous over conidia. The evaluation of the
growth of Georgian I. fumosorosea showed that Potato Dextrose Broth was the most
suitable liquid medium and Sabouraud Dextrose Agar was the most suitable solid
medium.
69
PHAGOTHERAPY – BIOTECHNOLOGY IN SERICULTURE N. Chkhaidze, I. Chargeishvili, T. Gabisonia Agrucultural University of Georgia, Tbilisi, Georgia Corresponding author - E-mail: [email protected] Bacterial diseases sharply reduce mulberry silkworm Bombyxmoriviability and
productivity. Gradually cultures resistant to antibiotics are formed in the nature. They
decrease the therapeutic effect of antibiotics and often make antibiotics useless.
Therefore it has become necessary to look for their substitutes. One of such
substitutes is the bacteriophage.
Our study planned to prove the feasibility of application of bacteriophages against
bacterial diseases of B. mori (Georgian varieties – Mziuri, Digmuri and Iveria).
Experiment were carried out on the naturally infected mulberry silkworm. Sesphage
and encophage were prepared at the G. Eliava Institute of Bacteriophage,
Microbiology and Virology (Georgia, Tbilisi). We used phagesagainst Esherichia coli,
Pseudomonas aeroginosa, Staphylococcus aureus. In the body of the second-instar
worm phages were introduced as follows: soft leafs were placed in closed glass vessel
and phage solution was added in the amount which ensured good
impregnation/wetting of of al leaves. We mixed the material thoroughly well, spread
it on a sheet of paper and dried it on the open window till it lost specific smell.
Silkworms, which was left hungry for 12 hours were given phage – treated leaf, by
double meal a day, with 4 hours interval.
Effects of sesphage and encophage defends on mulberry silkworm varieties; Phages
contributed to the increase of silkworm viability and the decrease of bacterial disease
cases 25-75%, positively affected cocoon quantity, cocoon shell weight and filament
denier.
70
BIODEGRADABLE CATIONIC POLYMERS COMPOSED OF SPERMINE AND ARGININE AS NEW ANTIMICROBIAL AND GENE TRANSFECTION AGENTS N. Zavradashvili1, M. Gurielidze2, G. Otinashvili3, M. Gverdtsiteli3, D. Tugushi1, R. Katsarava1
1Institute of Chemistry and Molecular Engineering of Agricultural University of Georgia 2Durmishidze Institute of Biochemistry and Biotechnology of Agricultural University of Georgia 3Central Labiratory of the Agricultural University of Georgia Corresponding author - Email: [email protected] The battle against antibiotic resistant bacteria is a topical problem today. Among
various synthetic antibacterials cationic polymers are considered as one of the most
“powerful weapon” to beat emerging pathogens. Cationic polymers are also
promising as gene intracellular delivery (transfection) agents for the applications in
both gene therapy and biotechnology. The development of non-toxic and more
efficient antimicrobial and gene transfection agents for in vivo applications requires
polycations that can be cleared from the body after their function is fulfilled. For this
reason biodegradable cationic polymers have attracted considerable interest. The
present study deals with the synthesis and biological study of new cationic polymers
composed of naturally occurring building blocks like amino acid arginine (for
incorporating guanidine-groups) and endogeneous multi-amine spermine (for
incorporating sec-amino groups). To our best knowledge no attempt was done to
combine these two naturally occurring cationic building blocks for constructing new
highly charged polycations. The new polymers are obtained via original two-
step/one-pot synthetic strategy comprising solution polycondensation of spermine
(in combination with other diamines) with trans-epoxy-succinic acid and subsequent
treatment of the intermediate epoxy-polyamides with arginine methyl ester. The
obtained new polymers contain 1,2-diamide fragments in the backbones that
provides biodegradation through anchimerically assisted hydrolysis. The polymers
revealed also a high water solubility, virtually no cytotoxicity along with antimicrobial
71
activity (tested against Bacillus cereus, Staphylococcus aureus, Mycobacterium phlei)
and, according to preliminary data, showed a transfection activity. The new cationic
polymers have a potential for the applications in gene therapy, biotechnology, as
food protectors, etc.
Keywords: spermine, L-arginine, cationic polymers, antimicrobial agents, transfection
agents.
NEW AMINO ACID BASED BIODEGRADABLE POLYMERS AND NANOPARTICLES MADE OF THEM S. Kobauri, T. Kantaria, D. Tugushi, R. Katsarava Institute of Chemistry and Molecular Engineering, Agricultural University of Georgia, Tbilisi, Georgia Corresponding author - E-mail: [email protected] Current technologies aim to preserve the freshness and integrity of the food while
providing businesses with a cheap and efficient way to package their goods.
Nanotechnology is a fast growing market and it is expected that increasingly more
products will contain some sort of nanomaterial in the future. In the food sector the
uses of nanotechnology-derived food ingredients, additives, supplements and contact
materials are expected to grow rapidly. Worldwide over 200 companies are
conducting R&D into the use of nanotechnology in either agriculture, engineering,
processing, packaging or delivery of food and nutritional supplements. In food
production, polymers, especially biodegradable polymers are at hand from the very
beginning due to their desired features.
The present abstract deals with a systematic study of the preparation of
nanoparticles (NPs) by cost-effective precipitation method using biodegradable
poly(ester urea)s (PEUs) on the basis of naturally occurring α-amino acids L-leucine
and L-phenylalanine and 1,6-hexanediol, originally developed in our lab.The influence
72
of (i) the nature and concentration of surfactants, (ii) methods of the application of
surfactants, (iii) concentartion of organic phase (polymer solution), and (iv)
organic/inorganic(water) phases ratio on the size and stability of PEUs NPs have been
studied.
Keywords: amino acids, biodegradable polymers, poly(ester urea)s, nanoparticles.
THE INFLUENCE OF HEAVY-METAL CONTAINING PESTICIDES ON SOME CHARACTERISTICS OF YEASTS E. Kirtadze, N. Gagelidze, Kh. Varsimashvili , L. Tinikashvili , L. Tolordava, D. Ghvinadze, L. Amiranashvili Durmishidze Institute of Biochemistry and Biotechnology of Agricultural University of Georgia, Tbilisi, Georgia Corresponding author - E-mail: [email protected] The yeasts of the genus Saccharomyces are mainly applied during winemaking in
Georgia. Application of indigenous yeast strains for obtaining wines of different sorts
and quality implies to meet characteristics of modern high degustation standards.
Fermentation conducted by yeasts varies significantly depending on stress conditions.
Any environmental factor, which have unfavorable influence on growth and
development of cells and determine slowed or prolonged fermentation are
considered as a stress condition. The reason of such kind of fermentation may be
high concentration of sugar and other less studied factors, including presence of
pesticide residuals. The goal of the present work is to study the influence of copper-
containing pesticides applied in the practice of viticulture of Georgia on wine
fermentation yeasts. Growth and alcoholic fermentation abilities in over 150
fermentation yeast isolates from different regions of Georgia have been studied
under various conditions of cultivation in the presence of copper-containing
pesticides – Neoram, Cihom-Blue, Fighter-Blue, Oxychlor-50, Kauritil and Bordeaux
powder in the nutrient and fermentation media. Cihom-Blue and Kauritil were found
73
to have the highest growth inhibitory effect. In all cases of yeast strains, ethanol yield
was decreased in various amounts in the presence of different pesticides. The
inhibitory effect of pesticides on final concentration of alcohol fluctuated from 10 to
77%. Some strains of Saccharomyces cerevisiae (Y-57, Y-112, Y-110 and Chinuri Y-2D)
displaying significantly expressed resistance to pesticides were revealed. They
accumulate ethanol in the amount of 5-9% even at high concentrations of different
pesticides.
Keywords: yeasts, copper-containing pesticides, ethanol concentration.
SUSCEPTIBILITY TO ANTIBIOTICS OF SOME FOODBORNE INFECTION CAUSATIVES K. Didebulidze, A. Kobakhidze, T. Zaalishvili, E. Katsitadze Agricultural University of Georgia, Tbilisi, Georgia Corresponding author - E-mail: [email protected]
Foodborne toxic infections are the group of acute intestinal disease, that occur after
consuming of products, adulterated with pathogenic or opportunist microorganisms.
Foodborne diseases could be caused by Salmonellas (Salmonella typhimurium, S.
enteritidis), Shigella, also by opportunistic microbes such are Proteus vulgaris,
mirabilis, Enterococci, Enterotoxigenic strains of Staphylococcus aureus, S.
epidermidis, Streptococci (В-hemolytic А group Streptococci), spore producing
anaerobes – Clostridium регfringens, spore producing aerobes Вас. cereus,
Halophytic vibrios, Vibrio parahaemolyticus and others.
Disease is mostly appeared in developing countries, in common structure of intestinal
diseases foodborne toxic infections is the majority, but precious statistics is not
available, that makes visualization difficult for spread of foodborne diseases.
Object of investigation was bacterial strains, isolated from carcass of livestock and
birds, also from products, such are minced meat, egg etc. material was acquired from
74
random markets and superstores in Georgia. Totally 133 samples was studied. Was
isolated several strains of Salmonella, E.coli, Staphylococcus, Streptococci, Proteus,
Pseudomonas etc. From 133 samples were isolated 19 strains of Salmonella. All
Salmonella strains were tested for Antibiotic susceptibility, Tests have shown, that
resistance of S. typhimurium to Ampicillin varied from 87,3% to 90,42%, to
Doxicycline from 54,3% to 78,6%, Ertapenem from 3,0% to 19,1%. Some strains of S.
typhimurium, were resistant to ciprofloxacine 12-13, 5%, that was not found in past
years. During testing of S.enteritidis susceptibility to antibiotics was found, that
resistance to polimyxine was from 69, 7%, to 88,5% to Doxicycline from 16,1% to
18%, to Imipenem from 50, 8% to 56, 4%.
Based on acquired results, we can conclude, that contamination of food with
pathogenic microbes is high, that is the caused by wide spread of this pathogens in
immerse, and these pathogens are resistant to most of used preparations.
INVESTIGATION OF WATER ACTIVITY WHEN MAKING HERBAL SUPPLEMENTS CRACKERS L.P. Lipatova, A.A. Nadeeva Plekhanov Russian University of Economics, Moscow, Russia Corresponding author - E-mail: [email protected] With food a person receives the necessary chemical compounds. It ensures the
recovery of the energy consumed in the process of life. With the participation of
nutrients build new cellular structures, and there are complex vital processes in the
body. Therefore one should receive all necessary substances daily and in full. Many
products of flour do not correspond with such requirements, such as crackers.
On average, 100 g of crackers contains: Water - 8.5 g protein -9.2 g, fat -14.1 g,
carbohydrates - 66.2 g, have minerals and vitamins. Energy value of the average is
417 kcal. Cracker is a product that is not balanced by the content of proteins, fats and
75
carbohydrates, but very nutritious. Low moisture content provides safety crackers to
3 months. Therefore, due to the increased nutritional value and long shelf life they
are so popular with consumers.
There are many recipes crackers. The main component is a water-containing milk,
water. Production scheme crackers close to the scheme bakery production. It
includes the following steps: preparation of raw materials, kneading, rolling and
forming, baking.
In the developed formulation crackers, as a water-containing component is a mixture
of mashed beetroot, carrot and apple. Set of fruits and vegetables will enrich the
product pectin, vitamins and trace elements.
5 samples were developed with different content of flour and water: sample number
1 - 55:45, sample number 2 - 60:40, 65:35 sample number 3.
All samples had a circular shape with a diameter of 35 mm and a thickness of 3 mm,
were baked at 130C. Baking time was determined by the degree of readiness of the
product.
Moisture is a favorable environment for microbial growth. Therefore, its content and
the association with other components is important for food safety.
In samples of water activity is defined using hytherograph. The data obtained are
listed in
Table 1.
Table 1 - The water activity of samples of crackers with vegetable puree.
Number of the test sample
The water activity of the product (Aw)
Temperature of product
Т,С
1 (55:45) 0,44 26
2 (60:40) 0,43 25,8
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Values of water activity in all investigated samples crackers matched products with
low humidity and ranged from 0.6 to 0. Replacing water vegetable puree in crackers
had no effect on water activity. Thus, all test samples comply with safety
requirements, may be stored at the set humidity and room temperature.
Keywords: cracker, security, water activity, shelf life.
MONITORING OF TOXIC METALS IN VARIOUS FOODS N.N. Kuprava, L.G. Aptsiauri, N.B. Kacharava Quality Lab LLC, Tbilisi, Georgia Corresponding author - E-mail: [email protected] One of the actual issues of today’s world, including Georgia, is food safety. From this
point of view, the main attention is paid to various chemical pollutants counting
heavy metals. Heavy metals are distinguished by cumulative effects and have
prolonged negative effect on health. In Georgian, nowadays legislation regulates
qualitative as well as safety parameters of food. Proceeding from the fact that a
human receives heavy metals mainly from food, on the base of risk analysis,
threshold limit values (TLV) of heavy metals in food products are defined by
legislation. In humans, even in minimal concentration they cause destroying of
normal metabolism. That is why, according to FAO, WHO and Codex Alimentarius
Commission they belong to the components content of which is a subject of
necessary control of International food trade. Our aim was to investigate the content
of heavy metals in various types of food products presented at Tbilisi food market.
We investigated different raw materials and products (mushrooms, vegetables, fruits,
meat and meat products). The investigation was carried out at Quality Laboratory
LLC. The concentrations of toxic metals – Cu, Pb, Cd, Zn were defined by atomic-
absorption spectrometer JK-AAS-320NCRT and flame ionization detector. As a
reference standard solution of microelements 90243 (Sigma-Aldrich) was used. The
77
results of investigation show that in the investigated food products pollution with
heavy metals was not observed. It should be mentioned that the results are correct
only for the definite products, and could not be extended for other products of
similar type existing in Georgia. The further monitoring of heavy metals will help
producers of plant and animal products, as well as distribution companies to provide
population with ecologically clean, healthy food products.
Keywords: Heavy metals, food safety, AAS.
SUMERIAN BEER AND KARTVELIAN LANGUAGES A. Meskhi Gori Teaching University Gori, Georgia Email: [email protected] The paper continues a series of works devoted to the revival of the old theory on
Kartvelian and Sumerian genetic relations and goes to prove the author’s view on the
pre-Sumerian status of Kartvelian languages.
The centerpiece of the lecture is the linguistic and culturological examination of one
of the basic Sumerian lexemes—the name of beer kash. The analysis is performed in
conjunction with Kartvelian material, which offers complete etymology of the name.
The study retrieves the Kartvelian origin of the Sumerian kash, reconstructs its
original phonetic configuration, defines its semantic characteristics (synonymy,
polysemy), and the initial cultural context. Differently put, every step of the
analysis—phonetic, morphemic, lexical, syntactic, and finally, cultural—demonstrates
the power of Kartvelian material to explain Sumerian kash, one of the remotest and
most complex archaic Sumerian lexemes. The results of the linguoculturological
examination of the name (kash) is verified against Gudea Cylinder B (Column I) where
lines 8-12 provide additional confirmatory evidence for the Kartvelian evidence of
78
kash and retrieves four possible beer brewing “recipes” from the text.
The etymology of the Sumerian culture word (kash) strengthens the results of my
previous research revealing the functions of Kartvelian languages as the “standard of
comparison”, the decipherer of the Sumerian lexicographic formula, and the
Addressee of the Sumerian message according to the Theory of Communication.
Therefore, it is time for mainstream Assyriology to include Kartvelian languages and
culture in Near Eastern Studies.
79
INDEX-AUTHORS
80
INDEX _ AUTHORS A Abramishvili T. ....................................................................................................................... 63 Abutidze M. ......................................................................................................... 28, 37, 38, 51 Adamia G. ........................................................................................................................ 62, 67 Afrikian E. ................................................................................................................... 11, 53, 54 Aleksidze T. ............................................................................................................................ 65 Amiranashvili L. ............................................................................................................... 67, 72 Ananiashvili T. ........................................................................................................................ 67 Aplakov V. .............................................................................................................................. 36 Aptsiauri L. G. ........................................................................................................................ 76 Aranda Regules M. A. ............................................................................................................ 10 Arjevanidze M. ....................................................................................................................... 63 Armalyte J. ............................................................................................................................. 59 B Bank S. ................................................................................................................................... 41 Bautista-Ortin A. B. .......................................................................................................... 31, 32 Bendeliani E. .......................................................................................................................... 48 Berna J. ............................................................................................................................ 49, 50 Bernard S. ............................................................................................................................. 23 Berikashvili V. .................................................................................................................. 56, 57 Berovic M. .............................................................................................................................. 14 Betsiashvili M. .................................................................................................................. 33, 41 Bezhuashvili M. ......................................................................................................... 34, 35, 68 Bobokashvili Z. ....................................................................................................................... 39 Bruna N. M. ............................................................................................................................ 13 Buachidze T. .......................................................................................................................... 33 Busse-Valverde N. .................................................................................................................. 31 Burduli T. ............................................................................................................................... 64 Burjanadze M. ....................................................................................................................... 63 C Castro-Lopez L. ...................................................................................................................... 32 Chargeishvili I. ........................................................................................................................ 69 Chazarra S. ................................................................................................................. 26, 27, 28 Chkhubianishvili T. A. ............................................................................................................ 46 Chkhaidze N. .......................................................................................................................... 69 Cholakhyan L. ........................................................................................................................ 53 Chubinishvili M. T. ................................................................................................................. 46 D Darbinyan K. .......................................................................................................................... 54 Davitaia G. .............................................................................................................................. 3 Didebulidze A. ....................................................................................................................... 23 Didebulidze K. ....................................................................................................................... 73 E Ebralidze N. ............................................................................................................................ 24 Elanidze L. .............................................................................................................................. 35 Elisashvili V. ................................................................................................................. 8, 56, 58
81
INDEX _ AUTHORS F Favel A. ................................................................................................................................. 58 Fernandez-Fernandez J. I. ...................................................................................................... 30
G Gabisonia T. ........................................................................................................................... 69 Gagelidze N. ..................................................................................................................... 67, 72 Gamkrelidze M. .................................................................................................................... 26 Garcia-Canovas F. ........................................................................................................... 49, 50 Garcia Molina M. M. ........................................................................................................ 49, 50 Ghazanchyan N. ............................................................................................................... 53, 54 Ghvinadze D. .......................................................................................................................... 72 Gil-Munoz R. .......................................................................................................................... 30 Ginturi E. ................................................................................................................................ 60 Gogebashvili M. .................................................................................................................... 63 Goginava L. ........................................................................................................................... 39 Goginashvili N. ...................................................................................................................... 68 Gomez-Plaza E. ........................................................................................................ 30, 31, 32 Gregori A. ............................................................................................................................... 15 Guliashvili M. ......................................................................................................................... 39 Gurielidze M. .................................................................................................................. 60, 70 Gverdtsiteli M. ....................................................................................................................... 70
H Hammouda M.B. ................................................................................................................... 26 Haroutyunyan A. .................................................................................................................... 54 Hernando Y. .......................................................................................................................... 22 Herrero M. ............................................................................................................................. 18 Holzgrabe U. .......................................................................................................................... 41
I Ibanez E. ................................................................................................................................ 18 Ivanishvili N. ........................................................................................................................... 63
J Japaridze M. .......................................................................................................................... 34 Jelen H. H. .............................................................................................................................. 20 Jobava M. ............................................................................................................................... 64 Jokharidze T. .......................................................................................................................... 56
K Kacharava N. .......................................................................................................................... 76 Kachlishvili E. ................................................................................................................... 56, 57 Kalabegishvili T. ..................................................................................................................... 60 Kakhadze M. D. ..................................................................................................................... 46 Kapkova P. ............................................................................................................................. 41 Kantaria T. .............................................................................................................................. 71 Katsarava R. ................................................................................................................. 8, 70, 71 Katsitadze E. .................................................................................................................... 40, 73 Khatisashvili G. ................................................................................................................. 62, 67 Khokhashvili I. .................................................................................................................. 64, 65 Khutsidze T. .......................................................................................................................... 47
82
INDEX _ AUTHORS
Khvedelidze R. ....................................................................................................................... 64 Kereselidze M. ....................................................................................................................... 68 Kinosyan M. ..................................................................................................................... 53, 54 Kirtadze E. .............................................................................................................................. 72 Kobakhidze A. .................................................................................................................. 58, 73 Kobauri S. ............................................................................................................................... 71 Korakhashvili A. ..................................................................................................................... 52 Koshoridze N. ........................................................................................................................ 43 Kuchukashvili Z. ..................................................................................................................... 43 Kuprava N. ............................................................................................................................. 76 Kurashvili M. .................................................................................................................... 62, 67 Kutateladze L. .................................................................................................................. 64, 65 Kvesitadze G. ................................................................................................... 6, 28, 38, 44, 51
L Leitner E. ................................................................................................................................. 19 Lessage-Meessen L. ............................................................................................................... 58 Lipatova L.P. ........................................................................................................................... 74 Lopez-Roca J. M .............................................................................................................. 30, 31
M Malania I. G. .......................................................................................................................... 46 Marin F. ................................................................................................................................. 32 Maria Solano M. A. .......................................................................................................... 49, 50 Mamardashvili N. .................................................................................................................. 39 Martinez-Cutillas A. ............................................................................................................... 30 Mdinaradze M. ...................................................................................................................... 40 Mendiola J. A. ........................................................................................................................ 18 Molero N. .............................................................................................................................. 32 Mikaberidze M. ...................................................................................................................... 36 Mchedlishvili1 N. ................................................................................................. 28, 37, 38, 51 Meskhi A. ............................................................................................................................... 77 Metreveli E. .......................................................................................................................... 56 Montenegro M.F. .................................................................................................................. 26 Munoz-Munoz J. L. ................................................................................................................ 50
N Nadeeva A. A. ....................................................................................................................... 74 Nazarashvili N. ....................................................................................................................... 46
O Omiadze N. ......................................................................................................... 28, 37, 38, 51 Okasov A. ......................................................................................................................... 53, 54 Otinashvili G. ......................................................................................................................... 70
P Pataraya D. ............................................................................................................................ 60 Pohleven F. ............................................................................................................................ 16 Prangishvili D. .......................................................................................................................... 9 Pruidze N. .................................................................................................................. 27, 37, 51 Pruidze M. ...................................................................................................................... 48, 62
83
INDEX _ AUTHORS R Revishvili T. ........................................................................................................................... 45 Rijamadze I.M. ...................................................................................................................... 46 Rodriguez-Lopez J. N. ............................................................. 12, 26, 27, 28, 37, 38, 49, 50, 51 Rtveladze G. ........................................................................................................................... 40 Ruiz-Garcia Y. .................................................................................................................. 30, 32 S Sadunishvili T. ........................................................................................................ 7, 27, 28, 55 Shapatava Z. .................................................................................................................... 39, 40 Shengelia R. ........................................................................................................................... 44 Shonia T. ................................................................................................................................ 33 Skhirtladze R. ......................................................................................................................... 46 Skerniskyte J. ......................................................................................................................... 59 Steiner W. .............................................................................................................................. 17 Stocks M. ............................................................................................................................... 21 Strukelj B. ............................................................................................................................... 15 Sutton M. ............................................................................................................................... 62 Suziedeliene E. ....................................................................................................................... 59 T Tinikashvili L. .......................................................................................................................... 72 Tolordava L. ............................................................................................................... 26, 67, 72 Tsertsvadze N. ....................................................................................................................... 27 Tsiklauri N. ............................................................................................................................. 65 Tugushi D. ....................................................................................................................... 70, 71 U Urushadze T. .................................................................................................................... 64, 65 V Vashakidze P. ......................................................................................................................... 34 Varazi T. ................................................................................................................................ 62 Varsimashvili Kh. .............................................................................................................. 67, 72 Vepkhishvili N. ....................................................................................................................... 35 W Weber Ch. .............................................................................................................................. 41 Z Zaalishvili T. ........................................................................................................................... 73 Zakariashvili N. ................................................................................................................. 64, 65 Zavradashvili N. ..................................................................................................................... 70
