ISHRANOM DO ZDRAVLJA U 21. VEKU NUTRITION TO HEALTH

Transcription

DRUŠTVO ZA ISHRANU SRBIJE
SERBIAN NUTRITION SOCIETY
12. KONGRES O ISHRANI sa međunarodnim učešćem
12th CONGRESS OF NUTRITION with international participation
ISHRANOM DO ZDRAVLJA U 21. VEKU
NUTRITION TO HEALTH IN 21st CENTURY
IZVODI RADOVA
BOOK OF ABSTRACTS
Hotel «M», Bulevar Oslobođenja 56a
Beograd, 31. oktobar – 3. novembar 2012. godine
Belgrade, October 31st – November 3rd 2012
DRUŠTVO ZA ISHRANU SRBIJE
SERBIAN NUTRITION SOCIETY
12. KONGRES O ISHRANI
sa međunarodnim učešćem
12th CONGRESS OF NUTRITION
with international participation
ISHRANOM DO ZDRAVLJA U 21. VEKU
NUTRITION TO HEALTH IN 21st CENTURY
IZVODI RADOVA
BOOK OF ABSTRACTS
Hotel «M», Bulevar Oslobođenja 56a
Beograd, 31. oktobar – 3. novembar 2012. godine
Belgrade, October 31st – November 3rd 2012
Organizator kongresa / Congress Organizer
Društvo za ishranu Srbije
Predsednik kongresa / Congress President
Slađana Šobajić
Naučni odbor / Scientific Address
Dragojlo Obradović, predsednik / President
Andrija Šrek
Aurelija Spirić
Bato Korać
Draga Plećaš
Dušica Stojanović
Ida Leskošek-Čukalović
Ilija Vuković
Ivan Stanković
Ivanka Gajić
Jovanka Popov-Raljić
Ljiljana Trajković-Pavlović
Marija Glibetić
Nedeljko Radlović
Petrica Ružić
Slavica Šiler-Marinković
Spasenija Milanović
Vera Katić
Viktor Nedović
Organizacioni odbor / Orginizing Committee
Petrica Ružić, predsednik / President
Brižita Đorđević
Ljiljana Torović
Miomir Nikšić
Predrag Vukosavljević
Slavica Rađen
Suzana Dimitrijević-Branković
Zoran Pavlović
Zorica Basić
Počasni odbor/ Committee of Honours
dr Elizabeta Monarov
prof. emeritus Ivanka Miletić
prof. Marija Mirosavljev
prof. Marija Pecelj-Gec
prof. Milan Mirić
prof. Živka Kostić
Sekretarijat Kongresa / Congress Secretariat
Dragana Balać
Milica Zrnić
Saša Despotović
Skraćenice i oznake sekcija / Abbreviations
PP
Plenarna predavanja / Plenary presentations
SP
Sekcijska predavanja / Invited presentations
UP
Usmene prezetacije / Oral presentations
P
Poster prezetacije / Poster presentations
01
Sekcija Ishrana i zdravlje stanovništva u periodu sprovođenja milenijumskih
ciljeva / Session Nutrition, Population Health and Millenium Goals
02
Sekcija Savremeni trendovi i novi prehrambeni proizvodi u prehrambenoj
industriji / Session Modern Trends in Food Industry and New Food Products
03
Sekcija Dijetetski proizvodi / Session Dietary Products
04
Sekcija Ishrana različitih populacionih grupa / Session Nutrition of Specific
Population Groups
05
Sekcija Posebne nutritivne potrebe / Session Special Dietary Needs
06
Sekcija Trendovi savremene ishrane u kolektivnoj ishrani, ugostiteljstvu i
hotelijerstvu / Session Trends in Community Nutrition and Catering Industry
07
Sekcija Ishrana sportista / Session Sport Nutrition
08
Sekcija Antioksidansi u aterosklerozi i koži / Session Antioxidants in
Atherosclerosis and in skin
09
Sekcija Antioksidanti u metaboličkim poremećajima / Session Antioxidants
in Metabolic Diseases
10
Sekcija Voda i hrana / Session Water and food
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Sekcija Sastav i kvalitet namirnica / Session Food Composition and Quality
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Sekcija Zdravstvena ispravnost namirnica / Session Food Safety
0S2
Okrugli sto - Javnozdravstveni značaj pravilnog obeležavanja hrane:
nutritivne i zdravstvene izjave / Round table Public Health Significance of
Food Labelling: Nutrition ond Health Claims
Okrugli sto - Evropski projekti iz oblasti hrane i ishrane iz vizure srpske
nauke / Round table European Projects and Serbian Science
0S3
Okrugli sto - Izazovi bezglutenske ishrane / Round table Chalenges of
Gluten-free Diet
0S4
Okrugli sto - Anoreksija nervoza / Round table Anorexia Nervosa
0S5
Okrugli sto - Zaštita dojenja - od slova zakona do kruga podrške / Round
table Breastfeeding Support- from the Legislative to the Circles of Support
R
Radionica Centra za sportsku ishranu i suplementaciju / Center for Sport
Nutrition and Supplementation Workshop
OS1
PLENARNA PREDAVANJA
PLENARY PRESENTATIONS
12. KONGRES O ISHRANI sa međunarodnim učešćem / 12th CONGRESS OF NUTRITION with international participation
PP.01 NUTRIGENOMICS STUDIES REVEAL THAT
POLYPHENOLS INHIBIT ATHEROSCLEROSIS
DEVELOPMENT BY AFFECTING EXPRESSION OF
GENES INVOLVED IN EARLY STAGES OF DISEASE
DEVELOPMENT
D. Milenkovic, A. Mazur and C. Morand
INRA, Centre Clermont-Ferrand - Theix, UMR1019, Unité Nutrition Humaine,
63122 St Genès Champanelle, France
Animal studies revealed that polyphenols are able to prevent the
progression of atherosclerosis. Several authors have shown that these
effects are independent of their antioxidant capacity or to changes in
blood lipids, suggesting that other mechanisms are involved. Recent
studies suggest that polyphenols may act at the genomic level by
modulating the expression of genes. The aim of the present work is to
explore these molecular mechanisms in both apolipoprotein E deficient
mice and C57BL6/J mice fed a high-fat/high-cholesterol diet.
Mice were fed for 16 weeks a diet supplemented with one of the
following polyphenols: catechin, bilberry anthocyanins, naringin or
curcumin. The progression of the lesions was estimated by measuring
lipid deposition in the aortic root. A significant decrease in the progression
of atherosclerotic lesions was observed for the four polyphenols studied.
The anti-atherogenic effects were independent from changes in lipid
parameters or antioxidant capacity of plasma.
Nutrigenomic studies of aorta using pangenomic oligonucleotides
have been carried out. Bioinformatic analyses of identified differentially
expressed genes revealed that polyphenols modified the expression of
a few hundreds genes implicated in cell signalling, cellular functions
and metabolic processes. A cluster of common pathways related to cellcell adhesion, cell junctions, focal adhesion, and cell cytoskeleton has
been identified for these polyphenols. These cellular functions control
transendothelial migration of monocytes into the intima of blood vessels,
the initial step of atherosclerosis development. In agreement with this
hypothesis, we have observed a reduction in macrophage number in
atherosclerotic lesions, as measured by immunohistochemistry, and, in
vitro, a lower adhesion of monocytes to TNFα-stimulated endothelial
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cells after exposure to a nutritionally achievable concentration of
metabolites. Overall, this study shows that dietary polyphenols attenuate
lipid deposition in the aortic root of mice possibly by modulating the
expression of genes involved in adhesion and transendothelial migration.
Key words: polyphenols, nutrigenomics, atherosclerosis
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PP.02 ETHICS IN FOOD SUPPLY CHAIN
Peter RASPOR
Chair of Biotechnology, Microbiology and Food safety, Department
of Food Science and Technology, Biotechnical Faculty, University of
Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia e mail: peter.
[email protected]
Food science, technology and nutrition belong to applied sciences
dealing with practical attitude of food production, preservation;
distribution and nutrition are all along the food supply chain from food
producer to food consumer daily faced with risks and challenges how
supply humans with enough (security) healthy (safety) foods. Food
production, processing, storage and distribution all face profound
changes in last decades because of forced globalisation, extension of shelf
live of food products on one side and peculiar demands of consumers
(read marketing departments along food supply chain which are focused
on creation of new needs). Understanding food holistically, what means
understanding food production distribution, and consumption in
nutritional view not just logistically, is not strong issue of current human.
Consequently a manipulation with quality and safety terms along the
food chain has various dimensions. In the food safety program we should
be able to identify all hazards, analyze them, evaluate the likelihood of
their occurrence and identify measures for their control. Being food
professional is a challenge to analyze, processes and preserve food
along food supply chain, but also to understand how good practices are
implemented in food supply chain, where food microbiology and food
microbiologists is actively involved in food safety management from
producer to consumer. And this is something which opens dimension of
ethics all along food supply chain.
Selection of some relevant references:
1. RASPOR, Peter. Total food chain safety: how good practices can
contribute?. Trends food sci. technol., 2008, vol. 19, str. 405-412
2. RASPOR, Peter, JEVŠNIK, Mojca. Good nutritional practice
from producer to consumer. Crit. rev. food sci. nutr., 2008, vol. 48,
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no. 3, str. 276-292,
3. PLAHUTA, Primož, RASPOR, Peter. Comparative analysis of
GMO plant foods current state and trends. International journal
of food science, technology & nutrition, 2009, vol. 2, no. 2, str. 29-47.
4. RASPOR, Peter. The European declaration on food, technology
and nutrition: editorial. Acta aliment. (Bp.), 2009, vol. 38, no. 1,
str. 3-7.
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PP.03 OPTEREĆENOST DRUŠTVA BOLESTIMA I
ISHRANA
Sandra Šipetić-Grujičić
Institut ѕa epidemiologiju, Medicinski fakultet, Univerzitet u Beogradu, Srbija
Ishrana je važan faktor u promociji i održavanju dobrog zdravlja
tokom čitavog života. Njen značaj, kao determinante hroničnih
nezaraznih bolesti (HNB) dobro je poznat i ima važnu ulogu u
prevenciji. Opterećenost HNB rapidno se povećava širom sveta.
Izračunato je da su 2001. godine HNB bile odgovorne za oko 60% od
56,5 miliona ukupnog broja prijavljenih smrtnih ishoda u svetu, kao
i za oko 46% opterećenosti društva bolestima. Očekuje se da će se
opterećenost nezaraznim bolestima povećati na 57% do 2020. godine.
Skoro polovina od ukupnog broja smrtnih ishoda usled hroničnih
nezaraznih bolesti može se pripisati kardiovaskularnim bolestima
(KVB). Gojaznost i dijabetes takođe pokazuju zabrinjavajuće
trendove i to ne samo zato što su sve češće prisutne kod velikog dela
stanovništva, nego jer se sve češće javljaju u ranijim godinama života.
HNB ne predstavljaju problem samo u razvijenim regionima sveta.
Nasuprot široko rasprostranjenom verovanju, zemlje u razvoju sve
više pate od javno zdravstvenih problema vezanih za HNB. Procenjuje
se da će do 2020.g. HNB činiti oko ¾ svih smrtnih ishoda širom
sveta, i od toga 71% smrtnih ishoda će biti usled ishemijske bolesti
srca (IBS), a 70% usled dijabetesa u zemljama u razvoju. Što se tiče
prekomerne težine i gojaznosti, ne samo da je sadašnja prevalencija
dostigla neslućene vrednosti, nego se ona iz godine u godinu značajno
povećava.
Dugi niz godina poznato je da ishrana ima ključnu ulogu, kao faktor
rizika, za HNB. Ono što je očigledno na globalnom nivou to je da su
velike promene zahvatile ceo svet, jer su u drugoj polovini dvadesetog
veka, dovele do velikih promena u ishrani, prvo u industrijskim
regionima i nedavno u zemljama u razvoju. Tradicionalna, uglavnom
ishrana namirnicama biljnog porekla zamenjena je masnom
i energetski bogatom hranom i ishranom sa dosta namirnica
životinjskog porekla. Ishrana iako je od ključne važnosti za prevenciju
HNB, je samo jedan od faktora rizika. Fizička neaktivnost je značajna
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determinanta zdravlja, koja je rezultat progresivne promene načina
života u pravcu smanjenja fizičke aktivnosti, u zemljama u razvoju,
kao i u industrijskim zemljama.
Ključne reči: hronične nezarazne bolesti, ishrana, opterećenost društva
BURDEN OF CHRONIC DISEASE AND DIET
Sandra Sipetic-Grujicic
Institute of Epidemiology, Faculty of Medicine, Belgrade University, Serbia
Diet is important factor in the promotion and maintenance of good
health throughout the entire life. Role of diet as determinant of chronic
non-communicable diseases (NCDs) is well established and it occupies
a prominent position in prevention (1). The burden of chronic diseases
is rapidly increasing worldwide. It has been calculated that, in 2001,
chronic diseases contributed approximately 60% of the 56.5 million
total reported deaths in the world and approximately 46% of the global
burden of disease (1). The proportion of the burden of NCDs is expected
to increase to 57% by 2020. Almost half of the total chronic disease
deaths are attributable to cardiovascular diseases; obesity and diabetes
are also showing worrying trends, not only because they already affect
a large proportion of the population, but also because they have started
to appear earlier in life. The chronic disease problem is far from being
limited to the developed regions of the world. Contrary to widely held
beliefs, developing countries are increasingly suffering from public health
problems related to chronic diseases (1,2).
It has been projected that, by 2020, chronic diseases will account for
almost three-quarters of all deaths worldwide, and that 71% of deaths due to
ischaemic heart disease (IHD), and 70% of deaths due to diabetes will occur in
developing countries (3). The number of people in the developing world with
diabetes will increase by more than 2.5-fold, from 84 million in 1995 to 228
million in 2025 (4). On a global basis, 60% of the burden of chronic diseases
will occur in developing countries. As for overweight and obesity, not only
has the current prevalence already reached unprecedented levels, but the rate
at which it is annually increasing in most developing regions is substantial.
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Diet has been known for many years to play a key role as a risk
factor for chronic diseases. What is apparent at the global level is that
great changes have swept the entire world since the second half of the
twentieth century, inducing major modifications in diet, first in industrial
regions and more recently in developing countries. Traditional, largely
plant based diets have been swiftly replaced by high-fat, energy-dense
diets with a substantial content of animal-based foods. But diet, while
critical to prevention, is just one risk factor. Physical inactivity, now
recognized as an increasingly important determinant of health, is the
result of a progressive shift of lifestyle towards more sedentary patterns,
in developing countries as much as in industrialized ones.
Key words: chronic non-communicable diseases, nutrition
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PP.04 Procene i upravljanje rizicima kod
Genetički Modifikovanih poljoprivrednih
kultura
Aleksej Tarasjev
Odeljenje za evolucionu biologiju Instituta za biološka istraživanja “Siniša Stanković”
Univerziteta u Beogradu, Srbija
U ovom radu razmatra se procena rizika i upravljanje rizicima od
poljoprivrednih kultura koje mogu biti korišćene u ljudskoj i životinjskoj
ishrani a koje su dobijene metodama savremene biotehnologije te stoga
predstavljaju genetički modifikovane organizme (GMO). Razmatraju se i
postojeće definicije GMO (kao što su to definicija iz dokumenata EU i iz
Kartagenskog protokola o biološkoj sigurnosti) i njihova primenjivost na
neke od najsavremenijih tehnologija ukrštanja biljaka. Daje se i pregled
najnovijeg razvoja metoda procene rizika i upravljanja rizicima kako
po zdravlje ljudi tako i po životnu sredinu na međunarodnom nivou (u
okviru rada FAO UN, stručnih tela Evropske Unije kao i radnih grupa pri
Sekretarijatu Konvencije o biološkoj raznovrsnosti). Analizira se i stanje
u toj oblasti kod nas na osnovu iskustava iz realizacije medjunarodnih
projekata stvaranja potencijala i rada Nacionalnog saveta za biološku
sigurnost koji u Srbiji ocenjuje procenu rizika i predlozene mere za
upravljanje rizicima koje su dati u prijavi. Poseban osvrt biće dan na
krajnje nezadovoljavajuće stanje postojeće zakonske regulative u Srbiji
koja je usvajanjem Zakona o GMO 2009 godine pod krajnje čudnim
okolnostima i bez poštovanja pravila struke i međunarodnih standarda
postala istovremeno i restriktivna i krajnje nebezbedna.
Ključne reči: genetička modifikacija, poljoprivredne kulture, procena
rizika, regulativa
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Risk assesSment and risk management in gm crops
Aleksej Tarasjev
Department for Evolutionary Biology Institute for Biological Research “Siniša Stanković”
University of Belgrade, Serbia
In this work we present current situation in the field of risk assessment
(RA) and risk management (RM) of GM crops that can be used as food or
feed. Existing definitions of GMO (Cartagena Protocol on Biosafety, EU
directives) and their applicability to some of the new breeding techniques
are discussed. Latest developments in RA and RM methodology by
various bodies and organizations (FAO UN, EU, SCBD Ad Hoc Technical
Expert Group and others) are also addressed. Current situation in Serbia
is evaluated on the basis of experience from biosafety capacity building
programs and projects realized in Serbia, and experience from work of
Serbian Expert Council for Biosafety - expert body that evaluates RA and
RM presented in dossiers and applications for different uses of GMO.
Special emphasis is given on the analysis of current situation with GMO
legislation in Serbia (changed in 2009 in Parliament without expert
participation) that is in its present state at the same time both unsafe and
more restrictive then EU regulations.
Key words: GM, crops, risk assessment, risk management
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PP.05 MOLEKULARNI TARGETI REDOKS REGULACIJE:
MOGUĆNOST MODULACIJE ISHRANOM
Bato Korać
Univerzitet u Beogradu, Institut za biološka istraživanja “Siniša Stanković”, Bulevar
despota Stefana 142, Beograd, Srbija
Poslednjih decenija svedoci smo da reaktivne vrste kiseonika i azota,
pre svih, imaju značajne uloge u patogenezi širokog spektra oboljenja ali
i regulaciji esencijalnih ćelijskih procesa. Ovo njihovo naizgled opozitno
delovanje predstavlja suštinu pojma redoks regulacije. Modulacija
produkcije oksidanata sa jedne i regulacija endogenog antioksidativnog
nivoa sa druge strane definiše redoks stanje ćelije. Redoks stanje se održava
u homeostatskim okvirima aktiviranjem molekulskih igrača na različitim
nivoima: transkripcionom, translacionom i posttranslacionom. Svi ovi
regulatorni nivoi mogu biti afektovani različitim endogenim i egzogenim
faktorima, posebno konstituentima iz hrane: amino kiselinama, masnim
kiselinama, mikroelementima, vitaminima, fitohemikalijama ... Cilj ovog
izlaganja je da se sagledaju molekularni targeti i mehanizmi modulacije
redoks stanja ćelije ishranom u svetlu strategija sprečavanja oboljevanja
ljudi.
Ključne reči: redoks regulacija, molekularni targeti, ishrana
THE MOLECULAR TARGETS OF REDOX REGULATION:
POSSIBILITY OF MODULATION WITH THE FOOD
Bato Korać
University of Belgrade, Institute for biological research “Siniša Stanković”, Bulevar
despota Stefana 142, Belgrade, Serbia
In recent decades we have witnessed that reactive oxygen and
nitrogen species, above all, have a significant role in the pathogenesis of a
wide spectrum of diseases, and regulation of essential cellular processes.
Their seemingly opposite actions are the essence of the concept of redox
regulation. Modulation of oxidant production on one hand, and the
regulation of endogenous antioxidant levels on the other, defines the
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redox state of the cell. Redox state is maintained in the homeostatic
framework by activation of molecular players at different regulatory
levels: transcriptional, translational and posttranslational. All of these
regulatory levels can be affected by specific endogenous and exogenous
factors, especially from food constituents: amino acids, fatty acids,
trace elements, vitamins, phytochemicals... The aim of this lecture is to
perceive the molecular targets and mechanisms involved in cell redox
state modulation by food in the light of strategies in combating human
diseases.
Key words: redox regulation, molecular targets, nutrition
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PP.06 NOVI PRISTUP PROCENI RIZIKA
MIKROBIOLOŠKIH OPASNOSTI (TOKSINA) KAO
REZULTAT MODERNIH TRENDOVA U PROIZVODNJI I
FORMULACIJI HRANE
Rajković A
Katedra za upravljanje kvalitetom i bezbednošću hrane; Institut za prehrambenu
tehnologiju i biohemiju, Univerzitet u Beogradu, Poljoprivredni fakultet, Srbija
Veliki je broj patogenih mikroorganizama, njihovih toksina i
metabolite koji mogu da kontaminiraju hranu. Još je veći broj načina na
koji hrana biva kontaminirana ovim opasnostima (hazardima). Poznato je
da oslanjanje na kontrolu kontaminacije putem analize gotovih proizvoda
ne daje traženu pouzdanost u zahteva ni nivo bezbednosti hrane te da
se sistemski i preventivni pristup kontroli kontaminacije zasniva na
potrebi da se prepoznaju opasnosti i njihov potencijal ni uticaj na javno
zdravlje. Ova neophodnost je povezana i sa dodelom adekvatnih resursa
za obezbeđenje potrebnog nivoa bezbednosti. Iako je analiza opasnosti
(hazard analyzis) implicitna aktivnost unutar HACCP koncepta, ipak
ne postoji formalna procedura u izradi HACCP plana kojom se vrši
diferencija cija između trivijalnih ili manje verovatnih opasnosti u hrani
od onih koji predstavljaju „ozbiljnu“ pretnju po javno zdravlje. Suprotno
ovome koncept „rizika“ asimiluje i verovatnoću pojave da te opasnost
i težine posledica te pojave, dozvoljavajući identifikovanje opasnosti
koje najviše zahtevaju „kontrolu“. Procena rizika (Risk assessment),
kao ustoličeni termin je jedan od tri elementa formalnog i objektivnog
pristupa analize rizika koje se nalaze u vezi sa specifičnim aktivnostima
ili specifičnim proizvodima. Ukupan okvir u kome se vrši procena rizika
se naziva analiza rizika (Risk analaysis) i pored procene rizika ukjučuje
još dva elementa, naime „upravljanje rizikom“ (Risk management) i
„komunikaciju rizikom“ (risk communication).
Poznata kompleksnost mikrobiološke procene rizika (procena rizika
po javno zdravlje izazavana prisustvom mikrobioloških opasnosti u
hrani) se dodatno komplikuje kada se u proizvodnji hrane primenjuju
postupci koji ne vode jednostavnoj inaktivaciji mikroorganizama. Blagi
tretmani i korišćenje takozvane „hurdle technology“, tj.tehnologije više
kombinovanih faktora kojima će se kontrolisati rast mikroorganizama su
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osnova današnje prehrambene industrije. Dalje usložnjavanje se dešava
u slučajevima kada je infektivni nivo patogena nizak ili kada je osnova
virulentnosti datog patogena toksin. Ova kompleksnost se zasnivana
velikom broju parametara koji utiču na konačnu izloženost čoveka datom
patogenu/toksinu i velikom broju patrametara koji utiču na zdravstrveni
efekat te izloženosti. Dodatan faktor u proceni rizika od bakterijskih
intoksikacija i tokisko-infekcija se ogleda nepoznatom odnosu
koncetracija i formi toksina i simptoma koje oni izazivaju kod čoveka,
kao i činjenici da je prisustvo toksina u trenutku izlaganja nezavisno
od trenutnog prisustva samog mikroorganizma i da samo prisustvo
gena koji kodiraju toksin nije dovoljno za proizvodnju toksina. Konačna
virulentnost, kako kod infekcija sensustricto tako i kod intoksikacija
sensulato zavisi i od fiziološkog stanja ćelije patogena koja je u mnogome
rezultat uslova procesa primenjenog u proizvodnji hrane. Tako, na primer
stanje sub-letalne ozleđenosti ima uticaj ne samo na preživljavanje i rast
veći na patogeni potencijal datog mikroorganizma.
Većiona komulti parametarska jednačina dobija dodatne elemente
kada se u obzir uzme uglavnom nepoznati efekat (sub)hronične
izloženostii (sub)kliničkih koncetracija čiji efekti nisu akutno vidljivi, a
posebno kada se u produženom period na koji se kategorizacija opasnosti
odnosi razmatra efekat izloženosti različtim toksinima. Ovakav
scenario višestruke izloženosti je teško okarakterisati i iteracije koje bi
datu izloženost matematički opisale zahtevaju prethodna ispitivanja
koja do danas nisu rađena. Izlaganje ćelijskih kultura, kao i studije na
životinjama kao modelima, mogu delimično da pomognu procenu rizika.
No, kako je obim potrebnih ispitivanja veliki, i traženi broj ponavljanja
visoku sledinherentne biološke varijabilnosti, ovi podaci se velikim
delom moraju substituisati ogledima zasnovanim na transkriptomu i
proteomu, kako na nivou patogenih mikroorganizma, tako i (modela)
domaćina. Ovaj rad ima za cilj da pokaže najnovija dostignuća iz oblasti
procene rizika vezane za višestruku i dugotrajnu izloženost toksinima
patogenahran, konkretno tokisnima Bacillus cereus-a i Staphylococcus
aureus-a, a u sprezi za modernism načinom proizvodnje i formulacije
hrane.
Ključne reči: procena rizika, mikrobiološka opasnost, proizvodnja hrane
20
NEW APPROACHES IN MICROBIAL (TOXIN) RISK
ASSESSMENT AS A RESPONSE TO THE CONTEMPORARY
FOOD PRODUCTION AND FOOD FORMULATION
Rajkovic A
Department of Food Safety and Food Quality Management, Faculty of Agriculture,
Belgrade University, Serbia
There are numerous pathogens that can theoretically contaminate
foods and many more scenarios by which that contamination could
arise. End-product testing is time consuming, expensive, often invasive
and largely ineffective at ensuring the level of food safety required. It
is important to be able to recognise hazards and their potential impact
on public health and to allocate resources where they will have greatest
effect in assuring public health. While hazard analysis is implicit in
the HACCP system, there is no formal procedure within HACCP for
differentiation of trivial or unlikely hazards in foods from those that pose
a serious threat to public health, The concept of ‘risk’ embodies both the
likelihood of a hazard occurring and the severity of the consequences
if it does, and enables a means of identifying hazards that most require
control. Risk assessment is one element of a formal and objective approach
to the analysis of risks associated with specific activities. The overall
framework has been termed ‘risk analysis’ including also the elements
‘risk management’ and ‘risk communication’.
The well-knowncomplexity of microbial risk assessment is further
complicated when modern food processing is taken into account.
Consumer desire for minimally processed yet safe foods creates a paradox
for the food industry, particularly because food must remain ‘affordable’
bringing novel and mild food processing that uses hurdle technology to
warrant desired food safety levels. Meeting these competing demands
poses a challenge to the food industry and its regulators. The inherent
complexity of microbial risk assessment is build up with those pathogens
that in their virulence rely on toxins or that have very low infectious dose.
The increasing attention for microbial toxins on the public health radar is
a consequence of increased number of foodborne outbreaks with toxins as
etiological agent, a globalized food supply chain and contemporary food
production characteristics. Microbial toxins are often independent in their
presence from the simultaneous viability of a respective microorganism.
21
Their production may occur in food at almost any stage of food chain and
they can remain present and biologically active even when the producing
microorganism is inactivated. The mere gene presence on the other
hand does not warrant toxin production. Therefore use of cell lines and
animal models can provide some information on biological activity and
dose-response scenarios. However, as these investigations require large
setups to compensate for biological variability and various exposure
(concentration, multi-toxin…) scenarios data will also need to come from
studies of transcriptomics and proteomics (both on pathogen and host
level). The potential to inflict damage is a function of conditions for the
toxin production (e.g. extrinsic and intrinsic food factors, relationship to
microbial cell density, growth phase and cell injury, (sub)clinical dose,
effect of acute and (sub)chronic exposure etc. Many of these factors are
dependent on the food processing conditions (Rajkovic et al. 2010). The
prior research indicated dangers of sub-lethal injury caused by mild
processing and existence of different microbial subpopulations. The
surviving cells can be characterized by modified virulence (e.g. toxin
production potential (in food and in gut)). Therefore the understanding
of the effect of processing technology and overall food environment
on the exposure of the consumer to the microbial hazards (e.g. toxins)
is one of the key elements that need to be addressed in respective risk
assessment. In the context of mounting concern on the exposure to
multiple microbial toxins via versatile vectors of food, environment
and human activities it has to be realized that (re)emerging toxins need
a continuous assessment for the level of threat they pose to the public
health. Performing the exposure assessment of the multi-exposure is
difficult at this stage of knowledge. The development and application of
new tools will help to clarify the grounds of the reported epidemiological
findings of measurable human exposure. Since for the vast majority of
these toxins, identification and characterization information is absent or
limited the assessment of their health significance is complex. This work
will focus on latest strategies and achievements when it comes top toxins
of Bacillus cereus and Staphylococcus aureus in relation to contemporary
food processing.
Key words: risk assessment, microbiological hazard, food production
22
PP.07 IMMUNONUTRITION: A USEFUL TOOL IN OBESITY
Ascensión Marcos
Spanish National Research Council (CSIC), Spain
Obesity is one of the most prevalent non-communicable diseases
and a major concern for public health worldwide, mainly due to its well
established relationship with alterations like insulin resistance and diabetes,
atherosclerosis, cardiovascular diseases, hypertension, amongst other
inflammatory pathologies (Alzheimer’s disease, heart attacks or some types
of cancer). Indeed, obesity shares with most chronic diseases the presence
of an inflammatory component, which is in good part responsible for the
development of metabolic and other health alterations associated. This
chronic inflammatory response has its origin in the links existing between
the adipose tissue and the immune system. Obesity, like other states of
malnutrition, is known to impair immune function, leading to a high
prevalence of infections and allergies, but even more recently, evidence is
arising that an altered immune function contributes to the pathogenesis of
obesity. More specifically, measures of body fat have been shown to positively
correlate with serum levels of inflammatory proteins, and it is interesting to
note that markers of abdominal obesity, such as waist circumference, seem
to be more strongly associated with inflammatory markers than the body
mass index or total body fat, which indicates a greater impact of central
obesity on inflammation. Adipose tissue in general and adipocytes in
particular secrete a great number of bioactive molecules of different nature,
collectively termed adipokines, many of which have immuno-modulatory
actions. This is the case for leptin and adiponectin, to mention only the
two most paradigmatic adipokines. As a matter of fact, obesity-associated
chronic systemic inflammation has its origin in a dysfunction of the adipose
tissue. Furthermore, although genetics is an important factor included into
the pathogenesis of obesity, several lifestyle-related determinants, such as
physical activity and fitness have been shown to be important protective
factors to lessen low-grade inflammation found in obesity. Indeed, fitness
and body fat must be considered as important determinants in public health
strategies to fight against an inflammatory condition.
Key words: obesity, immune system, nutrition
23
Sekcija Ishrana i zdravlje stanovništva u periodu
sprovođenja milenijumskih ciljeva
Session Nutrition, Population Health and Millenium Goals
Sekcijsko predavanje / Session Presentation
01.SP1 MILENIJUMSKI RAZVOJNI CILJEVI, ISHRANA
I MASOVNE NEZARAZNE BOLESTI
Novaković B, Jovičić Bata J, Grujičić M
Medicinski fakultet, Univerzitet u Novom Sadu
Uvod: »Тhe Human Development Report« objavljen 1990. godine po
prvi put je vratio ljude u centar civilizacijskog procesa u smislu unapređenja
zdravlja ljudi kroz ekonomski ostvarivu i humano osmišljenu politiku
zdravlja i promociju zdravlja. Deset godina kasnije, 189 država sveta
potpisalo je Milenijumsku deklaraciju iz koje su proistekli Milenijumski
razvojni ciljevi koji dobro zdravlje ljudi i osiguranje dovoljne količine
zdravstveno bezbedne hrane postavljaju za kamen temeljac globalnog
razvoja.
Cilj: Cilj rada bio je prikaz povezanosti Milenijumskih razvojnih
ciljeva i smanjenja rizika za pojavu masovnih nezarazih bolesti (MNB).
Metodologija: Povezanost Milenijumskih razvojnih ciljeva i
smanjenja rizika za MNB biće prikazan na osnovu Političke deklaracije
Ujedinjenih nacija iz 2011.godine.
Rezultati: Masovne nezarazne bolesti, pre svega kardiovaskularne
bolesti, dijabetes tip 2, maligne bolesti i hronične opstruktivne bolesti
pluća, uzrok su u 60% smrti tokom jedne godine globalno. Značajne
internacionalne zdravstvene organizacije kažu da se oko 80% svih
kardiovaskularnih bolesti i dijabetesa tip 2 i preko 40% malignih bolesti
može sprečiti pravilnom ishranom, redovnom i povećanom fizičkom
aktivnošću i prestankom pušenja.
Zaključak: Realizacija Milenijumskih razvojnih ciljeva može
značajno uticati na civilizacijski razvoj, kretanje tradicionalnih, modernih
i tranzicionih zdravstvenih rizika odnosno može uticati na regionalnu i
globalnu optrećenost bolestima uzrokovanih nepravilnom ishranom.
Ključne reči: Milenijumski razvojni ciljevi, ishrana, rizik, masovne
nezarazne bolesti
25
MILLENNIUM DEVELOPMENT GOALS, NUTRITION
AND MASS NON-COMMUNICABLE DISEASES
Novaković B, Jovičić Bata J, Grujičić M
Faculty of Medicine, University of Novi Sad
Introduction: The Human Development Report released in 1990
was the first policy document that emphasized the importance of
human-centered health policy. Ten years later, 189 countries signed the
Millennium Declaration. The Millennium Declaration is supposed to be
implemented through the Millennium Development Goals (MDGs) that
consider health, food security and food safety to be the cornerstones of
global development.
Objective: The aim is to present the relationship between MDGs
and the reduction of risk factors for mass non-communicable diseases
(NCDs).
Methods: Presentation of the link between MDGs and the reduction
of risk for NCDs was based on the Political Declaration of the United
Nations on the Prevention and Control of Non-communicable Diseases
from 2011.
Results: Mass non-communicable diseases, cardiovascular diseases,
type 2 diabetes, cancer and chronic obstructive pulmonary diseases in
particular were the cause of 60% of global deaths in one year. Eminent
health organizations claim that around 80% of all cardiovascular diseases
and type 2 diabetes and over 40% of malignant diseases may be prevented
by healthy diet, regular physical activity and smoking cessation.
Conclusion: The realization of the Millennium Development Goals
can significantly affect the development of civilization and the shift
of health risks from traditional to modern. Overall, it could affect the
regional and global burden of mass non-communicable diseases and
other nutrition-related diseases.
Key words: Millennium Development Goals, nutrition, risk, mass
non-communicablediseases
26
01.SP2 CREVNA FLORA KAO POKAZATELJ
ZDRAVSTEVENOG STANJA I MEDIJATOR PREKO KOG
DODACI ISHRANI OSTVARUJU UTICAJ NA ZDRAVLJE
ČOVEKA
Rajilić-Stojanović M
Katedra za biohemijsko inženjerstvo i biotehnologije, Tehnološko-metalurški
fakultet, Univerzitet u Beogradu, Beograd
Intestinalni trakt čoveka je gusto naseljen mikroorganizmima –
crevnom florom – koja obavlja približno isti broj metaboličkih reakcija
kao i jetra i ima ogroman uticaj na zdravlje čoveka. Zbog brojnosti i
kompleksnosti crevne flore, koju sačinjava nekoliko hiljada, prvenstveno
bakterijskih vrsta, tek je primena molekularnih tehnika omogućila njenu
adekvatnu analizu. Tako je primena DNK čipa – Human Intestinal
Tract (HIT) Chip-a – omogućila definisanje poremećaja sastava crevne
flore u vezi sa nekoliko intestinalnih bolesti. Ustanovljeno je da i zdrave
i obolele osobe imaju izuzetno stabilnu crevnu floru, ali se sastav ovog
ekosistema razlikuje između zdravih i obolelih. Tako je ustanovljeno da
osobe obolele od ulceroznog kolitisa imaju umanjen broj bakterija koje
proizvode butirat i propionat (metabolita koji imaju anti-inflamatorno
dejstvo), ali i 20 puta manju količinu bakterija nepoznate fiziološke
aktivnosti iz reda Clostridiales. Sa druge strane, oboleli imaju povećanu
količinu potencijalno patogenih bakterija iz rodova Campylobacter,
Helicobacter, Peptostreptococcus, Fusobacterium i Clostridium.
Interesantno je da su značajni poremećaji sastava crevne flore otkriveni
i u vezi sa blažim bolestima poput sindroma iritabilnog kolona. Pacijenti
oboleli od ove bolesti, imaju gotovo dvostruko manju količinu bakterija
tipa Bacteroidetes koje su odgovorne za varenje nesvarivih ugljenih
hidrata, ali i značajno umanjenu količinu bakterija iz roda tipičnih
probiotskih bakterija – Bifidobacterim. Analiza crevne flore u kliničkim
studijama u kojima se ispituje uticaj probiotika i prebiotika, omogućila
je identifikaciju mehanizama pomoću kojih ovi dodaci ishrani ostvaruju
svoj pozitivan efekat na zdravlje čoveka. Dok prebiotici imaju sposobnost
da izmene količine prisutnih bakterija, uticaj probiotika je kompleksniji
jer menja međusobne odnose bakterija, verovatno menjanjem njihove
fiziološke aktivnosti. Analize sastava crevne flore su se već pokazale kao
27
veoma korisne i realno je očekivati da će imaju veliki značaj u procesu
definisanja dodataka ishrani sa pozitivnim efektom na zdravlje čoveka.
Ključne reči: crevna flora, medijator, dodaci ishrani
THE ROLE OF THE GUT MICROBIOTA IN HUMAN
HEALTH AND IN MEDIATING INFLUENCE OF
BENEFICIAL DIETARY SUPPLEMENTS
Rajilić-Stojanović M
Department for Biochemical Engineering and Biotechnology, Faculty of Technology
and Metallurgy, Belgrade University, Belgrade
The human intestinal tract is densely populated by complex
microbial ecosystem – gut microbiota – that significantly contributes
to human health by performing numerous metabolic transformations.
Since gut microbiota is composed of thousands of different species,
primarily bacteria, only the application of molecular techniques has
enabled appropriate approaches for studying this ecosystem. In that
line, application of DNA microarray – Human Intestinal Tract (HIT)
Chip – has indentified deviations of the gut microbiota in relation to
several intestinal disease. While both healthy and sick subjects have
stable microbiota, its composition differs between healthy subjects and
patients. Deviations of the gut microbiota of ulcerative colitis patients
include lower abundance of butyrate and propionate producing bacteria
(metabolites with anti-inflammatory properties). Furthermore, these
patients have 20 fold reduced abundance of a Clostridiales bacterium
with unknown physiological properties. On the other hand, these
patients harbor higher abundance of potentially pathogenic bacteria
within Campylobacter, Helicobacter, Peptostreptococcus, Fusobacterium
and Clostridium genera. Interestingly, strongly significant deviations of
the gut microbiota are also associated with milder intestinal disease –
irritable bowel syndrome. These patients have almost two fold reduced
abundance of bacteria from phylum Bacteroidetes, which are involved
in digestion of resistant carbohydrates. Moreover, these patients have
significantly reduced abundance of Bifidobacterium sp., which are typical
28
probiotics. Analyses of the gut microbiota during clinical trials where
influence of probiotics and prebiotics is studied provided insight into
mechanisms by which these dietary supplements effect human health.
While prebiotics influence abundances of bacterial groups within the
gut microbiota, influence of probiotics is more complex as probitics are
changing interactions between the gut microbiota constituents probably
by effecting their physiological activities. Analyses of the gut microbiota
composition have proven their importance, and it is rational to expect
that they will play an important role in defining dietary supplements that
can affect human health.
Key words: gut microbiota, mediator, supplements
29
01.SP3 UPOTREBA SUPLEMENATA KOD TRUDNICA U
REGIJI BANJALUKA
Rudić Grujić V1, Novaković B2,3, Grabež M3, Pešević Pajčin J4, Vulin Ž 4
JZU Institut za javno zdravstvo Republike Srpske, 2Medicinski fakultet Univerzitet
u Novom Sadu, 3Medicinski fakultet Univerzitet u Banjaluci, 4 JZU Dom zdravlja
Banjaluka
1
Zbog povećanih metaboličkih potreba trudnice predstavljaju
osjetljivu populaciju za pojavu nedostatka mikronutrijenata.
Cilj: Cilj rada je prikazati učestalost upotrebe suplemenata i najčešće
upotrebljivane suplemente kod trudnica u regiji Banjaluka.
Metod: Uzorak je obuhvatio 196 trudnica od 24. do 28. nedjelje
gestacije koje su dolazile na redovnu kontrolu kod ginekologa. Istraživanje
je sprovedeno od februara do septembra 2012. godine u domovima
zdravlja regije Banjaluka. U istraživanju je korišćen upitnik zasnovan na
preporukama sličnih istraživanja. Prlikom statistčke obrade podataka
korišćena je osnovna deskriptivna statistika.
Rezultati: Najveći procenat ispitanica je u dobi od 25.-29. godine
života (39,28%). Vitaminsko-mineralne (multiple) suplemente koristilo
je 46,93% trudnica. Najčešće korišćeni pojedinačni suplementi su:
folna kiselina 42,34%, gvožđe 15,81%, vitamin C 10,71 %, fluor 4,08 %,
B kompleks 3,57%. Savjet o ishrani u toku trudnoće nije dobilo 55,6
% trudnica. Od trudnica koje koriste suplemente 72,44% ih uzima
po preporuci ljekara. Nije uočena statistička značajnost u učestalosti
upotrebe multiplih suplemenata između trudnica koje su konzumirale
pet porcija voća i povrća dnevno u odnosu na one koje su konzumirale
manje voća i povrća (χ2=0.6064683, p=0.43612).
Diskusija: Deficiti mikronutrijenata imaju visoku prevalenciju u
zemljama u razvoju. Svjetska zdravstvena organizacija preporučuje
povremenu upotrebu gvožđa da bi se smanjio rizik od anemije i
unaprijedilo zdravlje trudnica. Meta anliza više studija pokazala je da
upotreba multiplih suplemenata smanjuje rizik od male porođajne težine
novorođenčeta, ali može povećati rizik za mrtvorođenje u odnosu na
trudnice koje su koristile samo gvožđe i folnu kiselinu. Studija provedena
u Irskoj bilježi upotrebu folne kiseline prema preporukama kod 44,4%
trudnica, multiple suplemente koristi 10% trudnica.
30
Zaključak: Više od polovine trudnica nije koristilo folnu kiselinu
u skladu sa važećim preporukama. Potrebno je veće angažovanje
zdravstvenih radnika na savjetovanju trudnica o ishrani. Potrebna su
daljnja istraživanja u cilju definisanja potrebe za suplementacijom kod
trudnica u našoj zemlji.
Ključne riječi: suplementi, trudnoća, folna kiselina, gvožđe
SUPPLEMENTATION DURING PREGNANCY IN
REGION OF BANJALUKA
Rudić Grujić V1, Novaković B2,3, Grabež M3, Pešević Pajčin J4, Vulin Ž 4
Public health institute Republic of Srpska, 2Medical faculty University Novi Sad,
Medical faculty University Banjaluka, 4 Health Center Banjaluka
1
Because of the increased metabolic needs, pregnant women are
vulnerable populations for the occurrence of micronutrient deficiency.
The aim: The aim of the study was to show the frequency of the use
of supplements, and witch supplements are commonly used by pregnant
women in the region of Banjaluka.
Method: The sample consisted of 196 pregnanat women from 24.-28.
weeks of gestation who wisited their gynecologist for regular check ups.
The study was conducted from February to September 2012 in the Health
Center of Banjaluka. The questionnaire was based on recomendation
of similar studies.The basic descriptive statistics were used for data
processing.
Results: The higest percentage of women was at the age of 25-29 years
(39,28%). Multiple supplements were used by 46,93% of pregnant women.
The most commonly used single supplements are folic acid 42,34%/, Fe
15,81%, C vitamin 10,71 %, fluorine 4,08 %, B complex 3,57%. Dietary
advice during pregnancy did not get 55,6 % pregnant women. 72,44%
of pregnant women who use supplements, were taken it according their
physicians redomendation. There was no statistical significant difference
in the prevalence of multiple supplements use among pregnant women
who ate five servings of fruits and vegetables, a day compared to those
who consumed less fruits and vegetables (χ2=0.6064683, p=0.43612).
31
Discussion: Developing countries have a high prevalence of
micronutrient deficiencies. The World Health Organization recommends
intermittent use of oral iron supplements for prevention of anemia and
improvment of the health of pregnant women. Meta-analysis several
studies has shown that the use of multiple supplements reduces the risks
of low birth weight, but may increase the risk of stillbirth compared to
women who used only iron and folic acid. A study in Ireland reported the
use of folic acid, as recommended, by 44,4% of pregnant women, multiple
supplements are used by 10 % of pregnant women.
Conclusion: More than half of pregnant women did not use folic acid
in accordance with current recommendations. It takes more commitment
of health workers in counseling pregnant women about nutrition. Further
studies are needed in order to define the need for the supplementation in
pregnant women in our country.
Key word: supplements, pregnancy, folic acid, iron
32
01.SP4 SO: ŠTA STUDENTI ZNAJU O NUTRITIVNIM
IZVORIMA I AKTUELNOJ PREPORUCI ZA UNOS?
Jovičić Bata J, Novaković B, Grujičić M
Medicinski fakultet, Univerzitet u Novom Sadu, Novi Sad, Srbija
Cilj: Cilj istraživanja bio je procena nivoa znanja studenata Fakulteta
tehničkih nauka i Medicinskog fakulteta Univerziteta u Novom Sadu o
nutritivnim izvorima soli i aktuelnoj preporuci za unos soli.
Metode: Podaci su prikupljeni tokom zimskog semestra školske 2011/12.
godine na Univerzitetu u Novom Sadu. Anketirani su studenti Fakulteta
tehničkih nauka i Medicinskog fakulteta. Anketom je procenjivan nivo
znanja o nutritivnim izvorima soli i aktuelnoj preporuci za unos soli.
Podaci su analizirani programom IBM SPSS Statistics (ver. 20.0).
Rezultati: Ukupno 279 studenata je popunilo anketu [srednji uzrast
20.84 god; SD 1.693; CI 95% (20.64, 21.04) god]: 145 studenata Medicinskog
fakulteta i 134 studenta Fakulteta tehničkih nauka. Veći procenat
studenata medicine (52.4%) je tačno odgovorio na pitanje o aktuelnoj
preporuci za unos soli u odnosu na studente tehničkih nauka (48.5%),
ali ova razlika nije bila statistički značajna (χ2=1.732, df=2, p=0.421). U
poređenju sa 20.1% studenata tehničkih nauka, više studenata medicine
(31.7%) smatra da je industrijski proizvedena hrana glavni izvor soli u
ishrani (χ2=8.140, df=3, p <0.05).
Diskusija: Studenti Medicinskog fakulteta pokazali su bolje
poznavanje nutritivnih izvora soli. Većina studenata (64%) pogrešno
smatra da je so dodata tokom pripreme hrane u domaćinstvu i tokom
jela, glavni izvor soli u ishrani. Procenat studenata koji su upoznati sa
aktuelnom preporukom za unos soli je relativno visok.
Zaključak: Uz pomoć stručnjaka odgovornih za politiku hrane,
zdravstvenih radnika i medija, studentima bi trebalo ukazati na
namirnice koje su značajni nutritivni izvori soli. Na taj način, studentima
bi se pružila mogućnost informisanog izbora. Navedena aktivnost mogla
bi biti značajan pomak u smanjenju ukupnog unosa soli u studentskoj
populaciji i smanjenju rizika za hipertenziju.
Ključne reči: unos soli, unos natrijuma, studenti
33
SALT: WHAT DO UNDERGRADUATE STUDENTS
KNOW ABOUT DIETARY SOURCES AND CURRENT
INTAKE GOAL?
Jovičić Bata J, Novaković B, Grujičić M
Faculty of Medicine, University of Novi Sad, Novi Sad, Serbia
Aim: The aim of this study has been to assess the level of knowledge about
dietary sources of salt and current intake goal among undergraduate students
of technical sciences and medicine at the University of Novi Sad, Serbia.
Methods: The data were collected at the University of Novi Sad
during the fall semester of 2011/12 academic year.Students of the Faculty
of Medicine and Faculty of Technical Sciences participated in the survey.
The survey assessed their level of knowledge of dietary sources of salt
and current salt intake goal using multiple choice questions.The data were
analyzed using IBM SPSS Statistics version 20.0.
Results: In all, 279 students completed the questionnaire [mean age
20.84 y; SD 1.693; CI 95% (20.64, 21.04)y]: 145 of the Faculty of Medicine
and 134 of the Faculty of Technical Sciences.The students of the Faculty
of Medicine were more likely to answer correctly when asked about the
current daily salt intake goal than the students of the Faculty of Technical
Sciences (52.4% vs. 48.5%, respectively), but this difference was not
statistically significant (χ2=1.732, df=2, p=0.421).More medical students
(31.7%) believed that processed foods were the main source of dietary salt
compared to students of technical sciences (20.1%) (χ2=8.140, df=3, p <0.05).
Discussion: Medical students show better knowledge about dietary
sources of salt. The majority of all students (63%) mistakenly believe
that salt added during cooking or at the table is the main contributor to
dietary salt intake. The proportion of students aware of the salt intake
goal is relatively high.
Conclusions: Awareness of dietary salt sources among students should
be raised with the involvment of policy makers, healthcare workers and
media in order to help students make better dietary choices. This could
be a move foreward in salt intake reduction and hypertension prevention.
Key words: salt intake, sodium intake, undergraduate students
34
Usmeno predavanje / Oral Presentatios
01.UP1 Izloženost sorbinskoj kiselini
prehrambenim aditivima kod stanovništva
u Nišu
Lazarević K1, Stojanović D1,2, Kocić Gordana 2, Djonović N3
Institut za javno zdravlje Niš, 2Medicinski fakultet, Univerzitet u Nišu, 3Medicinski
fakultet, Univerzitet u Kragujevcu
1
Cilj: Cilj ovog istraživanja je da proceni dnevni unos sorbinske
kiseline prehrambenim aditivima kod stanovništva u Nišu.
Metode: Informacije o unosu hrane prikupljene su kod 1004 osobe
(uzrasta 15godina i starije) putem semikvantitativnog upitnika o
učestalosti unosa namirnica (Food Frequency Questionnaire- FFQ).
Sadržaj sorbinske kiseline ispitivan je kod 890 namirnica, u akreditovanoj
laboratoriji Instituta za javno zdravlje Niš. Izračunavanje unosa sorbinske
vršeno je metodom za ispitivanje unosa aditiva hranom predloženom od
Evropske Unije.
Rezultati: Prosečan dnevni unos sorbinske kiseline (0.22 mg/kg
telesne mase) je bio ispod PDU (Prihvatljivog Dnevnog Unosa) - 25mg/
kg telesne mase. Manji od PDU, bio je i unos sorbinske kiseline kod
konzumenata (n=613) sa prosečnim (0.28 mg/kg telesne mase; 1.12%
PDU) i visokim dnevnim unosom sorbinske kiseline (0.80 mg/kg telesne
mase; 3.2% PDU). Najveći udeo u dnevnom unosu sorbinske kiseline
u ishrani imali su fini pekarski pekarski proizvodi i kečap i pire od
paradajza (svaki po 31.8%).
Zaključak: Rezultati ovo studije ukazuju da izloženost sorbinskoj
kiselini prehrambenima aditivima ne predstavlja zdravstveni rizik za
stanovništva grada Niša.
Ključne reči: sorbinska kiselina, prehrambeni aditivi, ishrana
35
dietary exposure to sorbic acid from food
additives in population of Niš
Lazarević K1, Stojanović D1,2, Kocić Gordana 2, Djonović N3
Public Health Institute Niš, 2School of Medicine, University of Nis, 3School of
Medicine, University of Kragujevac
1
The aim: The aim of this study is to estimate dietary intake of sorbic
acid through food additives in population of Niš (Serbia).
Method: The study was conducted on a random sample of 1004
citizens of Niš (Serbia) aged from 15 or older. They were interviewed
using original structured modified self administered food frequency
questionnaires (FFQ). The accredited laboratory of the Public Health
Institute Nis, determined the content of sorbic acid in 890 foodstuffs.
Sorbic acid dietary intake was determined using method recommended
by experts of EU.
Results: The mean usual intake of sorbic acid (0.22 mg/kg of body
weight) per day was much lower than ADI (Acceptable Daily Intake) -25
mg/kg/bw. The intake of sorbic acid was lower than ADI in consumers
(n=613) with average (0.28 mg/kg bw; 1.12% ADI) and high daily intake
of sorbic acid (0.80 mg/kg bw; 3.2% ADI). The greatest contributor to the
total estimated sorbic acid intake was group of fine bakery products and
group of ketchup and tomato products (31.8% each of them).
Conclusion: The results of this study indicate that dietary exposure to
sorbic acid through food preservatives does not represent health risk for
the adult population of Niš.
Key words: sorbic acid, food additive, diet
36
01.UP2 Uticaj društvene tranzicije na UNOS
MLeKA I MLEČNIH PROIZVODA KOD studenata
Nikolić M1, Kostadinović A1, Nikolić N2
Faculty of medicine, University of Niš, 2WU (Vienna University of Economics and
Business), Austria
1
Nedovoljan unos kalcijuma, kao i mleka i mlečnih proizvoda kod
mladih je aktuelni predmet mnogih stručnih debata.
Cilj ovog rada je bio ispitivanje uticaja društvene tranzicije na
zastupljenost mleka i mlečnih proizvoda u ishrani studenata.
Metodologija: Epidemiološko ispitivanje sprovedeno je među 378
studenata Mediicnskog fakulteta Univerziteta u Nišu. Anketiranje
studenata je sprovedeno anonimno korišćenjem originalnog 24-h
upitnika po sećanju. Ispitano je 69 studenata odseka farmacija u periodu
od septembra do decembra 2011. god. Podaci su analizirani i uporedjeni
sa rezultatima ispitivanja sprovedenog 2002.god. među 209 studenata
odseka medicina. Za statističku analizu upotrebljen je program Excel.
Rezultati i diskusija: Aktuelni prosečan dnevni unos mleka kod
studenata u Nišu je iznosio 135.79±96.63 g, što je znatno manje u odnosu
na period pre 10 godina (223.06±109.95). Najčešće upotrebljene namirnice
iz grupe mlečnih proizvoda su bile kiselo-mlečni proizvodi. Pušenje i
način ishrane nisu bitno uticali na unos mleka i mlečnih proizvoda kod
ispitanih studenata.Ekonomski pokazatelji u ispitanom periodu pokazali
su negativan trend.
Zaključak: Prosečan dnevni unos mleka i mlečnih proizvoda kod
studenata u Nišu zadovoljava minimum. Društvena tranzicija negativno
utiče na ishranu studenata i treba raditi na povećanju dostupnosti mleka
i mlečnih proizvoda u ishrani.
Ključne reči: mleko, mlečni proizvodi, studenti, dnevni unos
37
EFFect of tHE Transition on DAIRY intake
among students
Nikolić M1, Kostadinović A1, Nikolić N2
Faculty of medicine, University of Niš, 2WU (Vienna University of Economics and
Business), Austria
1
Issues involving low calcium intake and dairy product consumption
among young people are currently the focus of much debate and
discussion at both the scientific and community levels.
The aim: The aim of this study was to describe changes in dairy intake
among students during the transition.
Materials and methods: A total of 378 students on School of Medicine
University of Nis, Serbia were invwestigated. The 24-hour diet recall
method was conducted anonymously. The study was conducted among
69 pharmaceutical students (7 males, 62 females) in the period from
September to December 2011 and the data were analyzed and compared
with another study conducted in 2002 with medical students (n = 209).
The data are compared with each other, and for statistical analysis was
used program Excel.
Results and discussion: Current average daily milk intake of students
in Nis was 135.79 ± 96.63 g, which is significantly less than the period of
10 years ago when it was 223.06 ± 109.95g. Frequently used foods from
the milk group were the curdled-milk products. Smoking and diet did
not significantly affect the intake of milk and dairy products among the
students.
Conclusion: Average daily intake of milk and milk products the
students in Nis was satisfactory in two investigated year. Social transition
has negatively affected the intake of this important food group, and
increasing the availability of milk and dairy products is important..
Key words: milk, dairy products, students, daily intake
38
01.UP3 DA LI ODRASLI KOJI BOLUJU OD HIPERTENZIJE
PRIMENJUJU SAVET ZA PROMENU NAČINA ŽIVOTA
KOJI DOBIJU OD LEKARA?
Jović D1, Vuković D2
Institut za javno zdravlje Srbije, Beograd, 2Institut za socijalnu medicinu,
Medicinski fakultet Univerziteta u Beogradu
1
Promena načina života (smanjenje telesne težine, smanjenje unosa
soli, smanjenje unosa alkohola i prekid pušenja) predstavlja najbolji način
za prevenciju i kontrolu hipertenzije kod odraslih.
Cilj: Proceniti prevalencu hipertenzije, davanja saveta (od strane
lekara) za promenu načina života, kao i mera preduzetih nakon
dobijanja saveta za promenu načina života, kod odraslih stanovnika sa
hipertenzijom
Metod: Sekundarna analiza podataka dobijenih Istraživanjem
zdravlja stanovika Srbije sprovedenog 2006. Godine.
Rezultati: Od ukupnog broja odraslih osoba (n=14522) koje su
učestvovale u istraživanju, 28,3% imalo povišen krvni pritisak.Od tog
broja, 53,3% je navelo da u terapiji hipertenzije koristi lekove, a 32,2% da
hipertenziju leči lekovima i dijetom. U pogledu saveta za promenu načina
života, 5,5% osoba koje su imale hipertenziju je potvrdilo da je od lekara
primilo savet za fizičku aktivnost, a 21,3% da je primilo savet za promenu
načina ishrane. Mlađe odrasle osobe su ređe primale savete u odnosu na
ostale dobne grupe (p<0.01). Povezanost sa primanjem saveta pokazale su
sledeće karakteristike učesnika: uzrast (p=0.00, OR=1.185), pol (p=0.02,
OR=0.862), stepen obrazovanja (p=0.02, OR=0.879), i indeks blagostanja
(p=0.00, OR=0.924),. Od ukupnog broja osoba koje su od lekara dobile
savet za promenu načina života, približno svaka deseta je i preduzela
neku od savetovanih mera. Žene su, u odnosu na muškarce, češće sledite
savet za promenu načina ishrane (p<0.01).
Zaključci: Iako su mnogi učesnici u istraživanju koji su imali hipertenziju,
dobili savet za promenu načina života od strane lekara, procenat onih koji
su primenili date savete je manji od optimalnog. Pružanje saveta o zdravim
stilovima života treba da bude sastavni deo rada lekara.
Ključne reči: hipertenzija, način života, savet lekara
39
ARE ADVICES FROM HEALTH CARE PROFESSIONALS AND
ACTIONS TO REDUCE BLOOD PREASURE TAKEN AMONG
ADULTS WITH SELF-REPORTED HYPERTENSION IN SERBIA
Jović D1, Vuković D2
Institute of Public Health of Serbia, Belgrade, 2Institute for Social Medicine,
School of Medicine, University of Belgrade
1
Lifestyle changes, such as reducing weight if overweight or obese,
reducing salt intake, exercising, reducing alcohol intake, quitting
smoking, and eating a healthy diet are recommended to lower blood
pressure in adults. Using data from the 2006 National Health Survey, we
estimated the prevalence of self-reported hypertension, advice received
from health professionals, and actions taken to reduce blood pressure.
Among 14522 respondents, 28.3% had hypertension, 53.3% of these were
currently taking antihypertensive medications, while 32.2 % treated
hypertension with antihypertensive medications and diet. Overall, 5.5%
to 21.3% reported receiving advice to adopt specific behavior changes,
with younger adults and men having a lower prevalence of receiving
advice. Age, gender, education level and wealth index was associated
with receiving advice. Approximately every tenth respondent took action
following the receipt of advice. Women were more likely than men to
follow advice to go on a diet. Receiving advice from health professionals
and following recommendations to reduce or control high blood preasure
are essential to hypertension management. Although many respondents
followed advice from their health professional and making lifestyle
changes to decrease blood preasure, the proportion of respondents making
changes remains suboptimal. Counseling on lifestyle modification should
continue to be an integral component of visits to health professionals.
Key words: self-reported hypertension, lifestyle, medical advice
40
Poster / Poster Presentation
01.P01 SISTEMATSKI ZDRAVSTVENI PREGLEDI I
NJIHOV ZNAČAJ U OTKRIVANJU FAKTORA RIZIKA
HRONIČNIH NEZARAZNIH BOLESTI
Vešović D, Žilih M, Mirković N, Radojković P, Petrović I, Vitošević S, Đorić S,
Vidaković P, Ognjenović V, Škuletić M, Knežević J
BEL MEDIC, Beograd
Uvod: Najučestalije hronične nezarazne bolesti u svetu su bolesti
kardiovaskularnog sistema, maligna oboljenja, hronične obstruktivne
bolesti pluća i dijabetes mellitus (dominira tip 2) koje su dovedene u
vezu s brojnim faktorima rizika. Sistematski lekarski pregledi analiziraju
zdravstveno stanje ispitanika, pre nego se ispolji klinička slika bolesti
otkrivajući prisustvo FR.
Cilj: Cilj rada je da prikaže zdravstveno stanje ispitanika nakon
izvršenog lekarskog sistematskog pregleda i da ukaže na značaj redovnih,
godišnjih preventivnih pregleda.
Metodologija: Analizirani su medicinski izveštaji osoba zaposlenih u
proizvodnoj delatnosti, koji su bili na redovnom sistematskom pregledu
tokom 2012. godine. Bilo je ukupno 59 ispitanika. Od ukupnog broja
ispitanika, bilo je 25 žena i 34 muškaraca. Prosečna starost analizirane
populacije bila je 37 godina. Nepušača je bilo 45 (76.3%), a pušača 14
(23.7%). Sistematski pregled je obuhvatio preglede lekara različitih
specijalnosti, EKG, spirometriju, laboratorijske analize (krv, urin),
ultrazvučni pregled abdomena. U populaciji žena, sproveden je i
kompletan ginekološki pregled i ultrazvučni pregled dojki. Korišćene su
osnovne metode deskriptivne statistike.
Rezultati i diskusija: Kod 22 ispitanika (37%) uočen je poremećaj
metabolizma masti (hiperholesterolemija i hipertrigliceridemija).
Prekomerna telesna masa i gojaznost uočeni su kod 13 ispitanika (22%).
Povišeni krvni pritisak uočen je kod 7 ispitanika (11%). Nije se radilo o
novo-otkrivenim slučajevima oboljenja. Poremećaj plućne funkcije je
nađen kod 4 ispitanika (6,7%), pri čemu je uočeno da su svi bili pušači.
Problemi s koštano-zglobnim sistemom su uočeni kod 12 ispitanika (20%)
(nepravilno držanje, deformiteti kičmenog stuba, cervikalni i lumbalni
sindrom). Kod 9 ispitanika (15,5%) uočeno je i prisustvo kamenja/peska
u bubrezima. Papa-test test je bio uredan kod svih ispitanika ženskog
41
pola; nađene su dobroćudne promene na materici kod dve ispitanice, što
je indikovalo dalje praćenje. Displastične promene dojke uočene su kod
68% ispitanica. Svima je savetovano sprovođenje higijensko-dijetetskog
režima ishrane, antilipidna dijeta preporučena od strane Srpskog
lekarskog društva, aerobna fizička aktivnost, redovno uzimanje terapije
kod pacijenata kojima je već ordinirana, redovne laboratorijske i lekarske
kontrole.
Zaključak: Na redovnom sistematskom pregledu relativno mlade
populacije, uočeni su brojni faktora rizika koji još nisu doveli do
značajnog i manifestnog oštećenja zdravlja ispitanika. Pravovremenim
otkrivanjem faktora rizika sistematskim pregledima i delovanjem u
smislu njihovog otklanjanja/umanjenja, značajno se umanjuje incidence
hroničnih nezaraznih bolesti.
Ključne reči: hronične nezarazne bolesti, faktori rizika, ishrana,
sistematski zdravstveni pregledi
PERIODICAL MEDICAL CHECK-UP AND
ITS IMPORTANCE IN REVEALING CHRONIC
NONCOMMUNICABLE DISEASES RISK FACTORS
Vešović D, Žilih M, Mirković N, Radojković P, Petrović I, Vitošević S, Đorić S,
Vidaković P, Ognjenović V, Škuletić M, Knežević J
BEL MEDIC, Beograd
Introduction: The most prevalent chronic non-communicable
diseases (CNCDs) worldwide are heart and blood vessels disorders,
tumors, diabetes mellitus (type 2) and its complication, chronic
pulmonary diseases etc. Numerous risk factors (RFs) can be involved in
these diseases onset. Systematic medical check-up (SMCU) analyze health
condition of people revealing the presence of RFs, prior the diseases give
signs and symptoms.
Aim: Aim of the paper is to present health condition of examined
subjects following systematic medical check-up (SMCU) and to highlight
the importance of SMCU performed annually.
Methodology: Examinees medical records obtained following SMCU
42
during year 2012 were analyzed. Total number of subjects was 59 SMCU
was composed of examination of medical doctors of various specialties,
ECG, spirometry, laboratory tests (blood, urine), ultrasound examination
of abdomen; for female population, complete gynecological examination
and ultrasound examination of breasts, were provided. Basic methods of
descriptive statistics were applied.
Results and discussion: There were 25 females (28, 6%) and 34 (71,
4%) males. The mean age of examinees was 37. There were 45 nonsmokers (76, 3%), and 14. smokers (23, 7%). Lipid metabolism disorders
(hypercholesterolemia and hypertriglyceridemia) were noted in 22
subjects (37%). Overweight and obesity were noted in 13 examinees
(22%). Elevated blood pressure (eBP) was found in 7 subjects (11%).
Pulmonary function was damaged in 4 examinees (6, 7%); all of them
were smokers. Musculoskeletal disorders were noted in 12 subjects
(20%) (inadequate body posture, spine problems, cervical and lumbal
syndrome). Nephrolithiasis was discovered in 9 subjects (15, 5%). Papsmear showed no pathological changes; only two cases of benign tumors
were discovered on uterus which indicated further follow-up. Dysplastic
changes revealed in 17 subjects out of 25 examinees. Change of living
habits, diet with low intake of fat recommended by Serbian Medical
Society, aerobic physical activity, medication taking (to patients to
whom was already prescribed), regular medical and lab check-ups, were
suggested to all of examined subjects.
Conclusion: During regular SMCU of relatively young population,
numerous RFs were noted – lipid metabolism disorder, smoking,
overweight/obesity, eBP which have not yet caused significant and
manifest health damage. By detection of RFs using medical examinations
at right time and acting in direction to eliminate/reduce them, can
significantly reduce the incidence of CNCDs.
Key words: chronic non-communicable diseases, risk factors,
nutrition, periodical medical check-ups
43
01.P02 STAVOVI, NAVIKE I PONAŠANJA POTROŠAČA
U CRNOJ GORI VEZANO ZA POTROŠNJU VOĆA I
URAVNOTEŽENU ISHRANU
Đorđević Z, Mugoša B, Bajić B, Joksimović I
Institut za javno zdravlje Crne Gore
Kratak sadržaj: Prema podacima Zavoda za statistiku Crne Gore i
Nacionalne zdravstvene ankete stanovništva Crne Gore, dnevni unos
svježeg voća u Crnoj Gori je ispod preporučenih vrijednosti i iznosi 3,13%
od ukupnog dnevnog energetskog unosa, a 39,4% odraslog stanovništva
svakodnevno jede svježe voće. Učestalost je znatno ispod prosjeka među
stanovništvom na sjeveru, kod muškaraca, kod ruralnog stanovništva,
ljudi sa osnovnim ili nižim obrazovanjem i starijih. Prisutni su i novi
trendovi, potrošnja različitih vrsta egzotičnog voća, različitih voćnih
prerađevina, kao i voćnih sokova sa zdravstvenim izjavama. Da bi se
moglo uticati na povećanje udela voća u svakodnevnoj ishrani, potrebno
je bolje razumevanje percepcije o potrošnji voća iz ugla potrošača.
Cilj: Utvrditi navike, stavove i ponašanja potrošača vezano za
konzumaciju svežeg voća, voćnih prerađevina i sušenog voća, dublje
razumevanje značaja koncepta uravnotežene ishrane.
Metod: Korišćena je metoda dubinskih intervjua i posebno
strukturiran upitnik sa 32 pitanja na uzorku od 30 osoba, koje su bile
struktuirane u odnosu na na pol, starost, obrazovanje, regiju, broj članova
domaćinstva, zaposlenost i lični dohodak.
Rezultati: Kao osrednjeg potrošača svježeg voća, sebe doživljava 18
(60%) konzumenta, a 11 (36,6%) kao velikog. Dvadesetčetiri ispitanika
(80%) svježe voće konzumiraju dva i više puta dnevno, po tri ispitanika
jednom dnevno i 3-6 puta nedeljno. Voće i prerađevine ispitanici
konzumiraju uglavnom kod kuće, voćne prerađevine i sušeno voće u
periodima kada svježe voće nije dostupno. Većina ispitanika (93%) je
izjavila da u najvećoj mjeri konzumira jabuke, na drugom mestu po
učestalosti korišćenja su pomorandže (70%) i banane (40%). Od voćnih
prerađevina voćni sok se izdvaja po učestalosti korišćenja. Ispitanici
prednost daju sokovima i džemovima iz domaće radinosti bez aditiva. Svi
ispitanici smatraju da voće ima važnu ili veoma važnu ulogu u prevenciji
bolesti.
44
Diskusija i zaključak: Kod ispitanika konzumiranje voća igra važnu
ulogu u konceptu zdravih stilova života i konceptu dobro izbalansirane
ishrane. Većina ispitanika se slaže da zdrava i uravnotežena ishrana, kao i
adekvatan unos svih životnih namirnica u velikoj mjeri podrazumijevaju
unos što više voća-naročito svježeg zbog svih korisnih sastojaka (u prvom
redu vitamina) neophodnih za pravilno funkcionisanje organizma.
Potrošači daju prednost konzumiranju svježeg voća u odnosu na
prerađevine i sušeno voće.
ATTITUDES, HABITS AND BEHAVIORS OF CONSUMERS
IN MONTENEGRO RELATED TO THE CONSUMPTION
OF FRUIT AND WELL-BALANCED DIET
Đorđević Z, Mugoša B, Bajić B, Joksimović I
Institute of Public Health of Montenegro
Summary: According to the Statistical Office of Montenegro and
the National Population Health Survey of Montenegro, daily intake of
fresh fruit in Montenegro is below the recommended range - it makes
3.13% of total daily energy intake, and 39.4% of the adult population eat
fresh fruit every day. The frequency is significantly below average among
the population living north of the country, in men, in rural population,
people with primary or lower education and older population. There
are also some new trends in consumption like consumption of different
types of exotic fruit, different fruit products and fruit juices with health
declarations. Better understanding of the perception of fruit consumption
from the perspective of consumers is necessary in order to be able to
influence the increase of the fruit share in everyday diet.
Objective: To determine the habits, attitudes and behavior of
consumers regarding the consumption of fresh fruit, fruit products and
dried fruits, to understand deeply importance of the well-balanced diet
concept in participants.
Method: In-depth interviews were used, as well as specially structured
questionnaire with 32 questions on a sample of 30 respondents which
were structured in relation to gender, age, education, region, number of
household members, status in employment and personal income.
45
Results: Eighteen consumers (60%) perceived themselves as moderate,
while 11 (36,6%) perceived themselves as significant consumers of fresh
fruit. Twenty-four respondents (80%) consumed fresh fruit two or more
times a day, three respondents consumed fruit once a day and and three
participants 3-6 times per week. Respondents consumed fruits and fruit
products mainly at home, fruit products and dried fruits in periods when
fresh fruit is not available. Most of the participants (93%) stated that their
preferred fruit choice is apples (90%), then oranges (70%), and bananas
(49%). Fruit juice is the most consumed fruit product. Most participants
stated that they preffered homemade jams and juices, without additives.
All respondents agreed that the fruit has an important or very important
role in disease prevention.
Discussion and conclusion: Fruit consumption plays an important
role in the concept of healthy life styles and the concept of a well balanced
diet in majority of the participants. Most participants agree that healthy
and well-balanced diet as well as adequate intake of foodstuffs to a
large extent imply intake of fruit-especially fresh fruit because of all
the beneficial ingredients (mainly vitamins) necessary for the proper
functioning of the organism. Consumers prefer fresh fruit consumption
in comparison to processed and dried fruit.
46
01.P03 ANALIZA UHRANJENOSTI, KVALITETA
ISHRANE I NIVOA FIZIČKE AKTIVNOSTI
STUDENTKINJA KAO POTENCIJALNIH FAKTORA
RIZIKA ZA RAZVOJ OSTEOPOROZE
Đorđević M1, Trajković Pavlović Lj 2, 3
Opšta bolnica “Dr Radoje Simonović” Sombor; 2, Institut za javno zdravlje Novi
Sad; 3 Medicinski fakultet Univerziteta u Novom Sadu
1
Iako je učestalost osteoporoze različita u različitim geografskim
regijama i socioekonomskim sredinama, ovo oboljenje, koje karakteriše
nedovoljna gustina koštane mase, predstavlja globalni javnozdravstveni
problem. Nedovoljna gustina koštane mase usled osteoporoze povećava
sklonost ka prelomima kostiju, koji su učestaliji kod osoba starije životne
dobi, posebno žena. Na razvoj i težinu osteoporoze utiču genetski činioci,
hormonski sastus i stil života, posebno način ishrane i fizička aktivnost.
Oko 90% koštanog tkiva formira se do dvadesete godine, a proces
mineralizacije završva se u periodu od 25. do 28. godine života.
Odgovarajući unos kalcijuma, vitamina D i vitamina K, proteina i fizička
aktivnost pogoduju, a pothranjenost, veliki unos proteina, posebno
životinjskog porekla, pušenje, veći unos alkohola i nedovoljna fizička
aktivnost negativno deluju na formiranje i mineralizaciju koštanog tkiva.
Cilj rada bio je da se ispita uhranjenost, unosa kalcijuma, proteina,
voća i povrća i fizička aktivnost studentkinja starosti 20-26 godina, kao
potencijalnih faktora rizika za razvoj osteoporoze u starijem životnom
dobu.
Utvrđivanje stanja uhranjenoti 50 studentkinja obavljeno je
izračunavanjem vrednosti indeksa telesne mase (ITM), a podaci o
unosu kalcijuma i proteina dobijeni su sprovođenjem sedmodnevne
prospektive ankete ishrane. Podaci o nivou fizičke aktivnosti dobijeni
su samoprocenom, obavljenom od strane ispitanica, uz poštovanje
preporuka Svetske zdravstvene organizacije. Podaci su obrađeni
standardnim statističkim metodama.
Rezulatati pokazuju da je 74% ispitanica bilo normalno uhranjeno,
8% predgojazno, 6% gojazno, a 12% pothranjeno. Prosečan dnevni unos
kalcijuma iznosio je 683 ± 231,8g, proteina 88,2 ± 19,2g (49,0 ± 15,9g
životijskog i 39,2 ± 10,6g biljnog porekla), povrća 192 ± 88,4g i voća 223
47
± 143,0g. Podaci procene fizičke aktivnosti pokazuju da je nivo fizičke
aktivnosti bio označen kao lak kod 56%, srednje težak kod 42%, a težak
kod 2% ispitanica.
Dobijeni podaci pokazuju da pothranjenost, relativno veliki unos
proteina životinjskog porekla, nedovoljan unos kalcijuma voća i povrća i
nedovoljna fizička aktivnost predstavljaju nepovoljne činioce za dostizanje
optimalne gustine koštane mase kod značajnog broja ispitanica.
Ključne reči: kvalitet ishrane, fizička aktivnost, osteoporoza,
studentkinje.
NUTRITIONAL STATUS, DIETARY PATTERN AND
PHYSICAL ACTIVITY LEVEL OF FEMALE STUDENTS
AS POTENTIAL RISK FACTORS FOR OSTEOPOROSIS
Đorđević M1, Trajković Pavlović Lj 2, 3
Genaral Hospital “Dr Radoje Simonovic” Sombor; 2, Institute of Public Health of
Vojvodina; 3 School of Medicine, University of Novi Sad
1
Osteoporosis is a global public health problem. It is characterized
with low bone density and microarchitecturical deteriorization of bone
tissue which increase fragility and susceptability to fracture. About 90%
of the adult bone mass is accrued by age 20, and thus this early stage of
life is a period of special imporatance for osteoporosis prevention. It is
well documented that optimal body weight and calcium, protein, vitamin
D and vitamin K, fruit and vegetable intake support bone formation and
mineralization, while reltively new evidences indicate that relatively
high protein and sodium intke have unfavourable effect on bone density.
Negative effect on bone formation and mineralization are olso associated
with low level of physical activity.
The aim of this investigation was to assess nutrition status, nutrition
and physical activity of 50 female students. Nutrition status was assessed
using body mass index (BMI). Intake of calcium, protein, fruit and
vegetable was assessed using seven days prospective dietary records. A
self assessment method was used for physical activity level monitoring
regarding the FAO/WHO guideline.
48
The obtained data indicated that 56% female students had optimal
BMI; 8% were overweighted, 4% were obese and 12% was undernurished
(BMI below 18.5). In foodstuffs available for average daily consumption
the content of protein was 88.2+/-19.2 (49.0+/-15.9g animal and 39.2+/10.6g plant origin, calcium 683+/- 231.8g and fruit and vegetable 223+/143.0g and 192+/-88.4g respectively. Low level of physical activity
recorded 56%, moderate 42% and high 2% of controlled.
The obtained data indicated that a substantial proportion of controlled
female students had unfavorable dietary pattern regarding low BMI, low
intake of calcium and fruit and vegetable and relatively high intake of
protein of animal origin for reaching optimal bone density
Key words: Dietary pattern, physical activity, osteoporosis, female
students
49
01.P04 ORGANIZACIJA ISHRANE U BOLNICAMA U
CRNOJ GORI
Barjaktarović-Labović S¹, Jovićević LJ¹, Malisic N², Đurović D², Novaković T³
¹Dom zdravlja Bar, ²Institut za javno zdravlje Crne Gore, ³Medicinski fakultet u
Kosovskoj Mitrovici
Cilj: Prikaz organizacije ishrane bolničkih pacijenata u Crnoj Gori.
Metode: U drugoj polovini 2011.godine, posebno kreiranim
upitnikom od strane Svetske zdravstvene organizacije, sprovedeno je
istraživanje o ishrani u bolnicama u Crnoj Gori. Menadžment svake
bolnice je, na osnovu kompetencije, formirao tim za odgovore i kontakt
u vezi sa upitnikom.
Rezultati: Istraživanje je sprovedeno u 13 bolnica. Na radnom
mestu predviđenom za planiranje ishrane u šest bolnica (46%) su
zaposleni viši dijetetičari. Prema odgovorima u upitniku u tri bolnice
(23%) postoje „Komisije za podršku pravilnoj ishrani“ i u sve tri su
njihovi članovi dijetetičar, lekar i glavna sestra. U jednoj bolnici se pod
„Timom za ishranu“ po odeljenjima podrazumevaju dijetetičar i lekar,
a u drugoj koja je odgovorila da ima tim, to je odeljenska sestra. Ostale
bolnice (67%) su negirale postojanje takvih timova. Nutritivni skrining
pacijenata na prijemu se redovno vrši u tri bolnice (23%), u dve (15%)
povremeno, a u ostalim (77 %) se uopšte ne vrši. Preporučeni energetski
unos bolničkih menija za pojedine makronutijente postoji u tri bolnice
(23%). Dodatna edukacija o pravilnoj ishrani je obezbeđena u samo
jednoj bolnici. Međutim, savet o ishrani pacijantima na otpustu se daje
u 12 od ispitivanih 13 bolnica.
Diskusija: Analizom dobijenih odgovora stiče se utisak da su neka
od pitanja ostala nerazumljiva članovima timova koji su odgovarali na
upitnik, što navodi na zaključak, da je i njihovo znanje insuficijentno.
Neophodno je obezbediti edukaciju o ishrani kao i uspostaviti pisane
protokole za nutritivnu negu koje će sprovoditi nutritivni timovi u svim
bolnicama.
Zaključak: Nedostatak jasno definisanih odgovornosti u
planiranju i vođenju brige o ishrani pacijenata u bolnicama u Crnoj
Gori, te nedovoljna edukacija o ishrani bolničkog osoblja su ozbiljni
javnozdravstveni problemi, ali prilično potcenjeni. Neophodno
50
je obezbediti multidisciplinarnost u timovima, uz aktivno učešće
specijalista higijene.
Ključne reči: ishrana, bolnice, edukacija
ORGANISATION OF NUTRITION IN HOSPITALS IN
MONTENEGRO
Barjaktarović-Labović S¹, Jovićević LJ¹, Malisic N², Đurović D², Novaković T³
¹Public Health Center Bar, ²Institut for Public Health Montenegro, ³Medical Faculty
in Kosovska Mitrovica
Goal: Review of organisation of hospital patients’ nutrition in
Montenegro.
Methodes: In the second half of 2011, with the help of a specially
created questionnaire by the World Health Organisation, a research of
nutrition in hospitals in Montenegro was conducted. The management
of each hospital, based on its competence, has created a team for drafting
answers and be contact point for the questionnaire.
Results: The research was conducted in 13 hospitals. Six hospitals
(46%) are employing dieticians for planning nutrition. According to the
answers of the questionnaire, three hospitals (23%) have “Commissions
for support of proper nutrition” and in all of these the commission
members are a dietician, doctor and chief nurse. In one hospital the
“team for nutrition“ in individual departments includes a dietician and a
doctor. Another hospital (67%) answered that it had a team - the section
nurse. All other hospitals said that they did not have such teams. The
nutrition screening of patients at the check in is regularly done in three
hospitals (23%), in two (15%) just occasionally and in the rest of them (77
%) it is not done at all. A recommended energetic input of clinical menus
for individual macronutrients exists in three hospitals (23%). Additional
education about proper nutrition is provided in one hospital only.
However, the patients get advice about nutrition when they are checking
out in 12 of the polled 13 hospitals.
Discussion: When analysing the answers, one gets the impression
that some of the questions remained not fully understood by members of
51
the team answering the questions, which leads to the conclusion that their
knowledge is lacking. It is necessary to provide training about nutrition,
as well as written protocols for nutritive care, which will be implemented
by the nutritive teams in all hospitals.
Conclusion: The lack of clear defined responsibilities for planning
and taking care of patient nutrition in hospitals in Montenegro, as well
as clinical staff’s insufficient education about nutrition, are serious public
health problems, but quite underestimated. It is necessary to provide a
multidisciplinary approach in the teams, with active participation of
hygiene specialists.
Key words: nutrition, hospitals, education
52
01.P05 ZNANJE, STAVOVI I NAVIKE ODRASLIH
STANOVNIKA NOVOG SADA U VEZI SA UNOSOM
KUHINJSKE SOLI
Popović M1,2, Jevtić M1, Ukropina S1,2, Velicki R1,2, Dragić N2
Univerzitet u Novom Sadu, Medicinski fakultet Novi Sad, 2Institut za javno zdravlje
Vojvodine, Novi Sad
1
Prevelik unos kuhinjske soli je javnozdravstveni problem koji se
povezuje sa hroničnim nezaraznim bolestima: hipertenzijom i bubrežnim
oboljenjima, moždanim udarom, karcinomom želuca, osteoporozom,
gojaznošću, demencijom i težinom astme. Istraživanja ukazuju na to da
su industrijski prerađene namirnice često dominantan izvor kuhinjske
soli u ishrani u mnogim populacionim grupama.
Cilj rada bio je da se utvrdi povezanost znanja, stavova i navika (ZSN)
odraslog stanovništva Novog Sada u vezi sa kuhinjskom solju sa njihovom
dnevnom konzumacijom soli.
Anketno istraživanje o ZSN ispitanika u vezi sa unosom soli i
utvrđivanje 24h-časovne urinarne ekskrecije natrijuma sprovedeno je
na uzorku od 150 odraslih osoba, starosti od 18-65 godina. Podaci su
obrađeni standardnim statističkim metodama: deskriptivna statistika,
Fisher test, ANOVA i logistička regresiona analiza.
Rezultati su pokazali da procenjeni prosečan unos kuhinjske soli u
uzorku odraslog stanovništva Novog Sada iznosi 12,12±4,79g. Gotovo svi
ispitanici znaju da prevelika količina soli u ishrani ima nepovoljan uticaj
na zdravlje, a 62% ispitanika ima srednji i dobar nivo znanja na osnovu
skora znanja, koji je obuhvatio i druga znanja u vezi sa upotrebom soli.
Visok procenat ispitanika, stariji češće nego mlađi, povezuju prevelik
unos soli sa hipertenzijom, moždanim udarom i bolešću bubrega. Samo
28% ispitanika zna da su industrijski prerađene namirnice dominantan
izvori soli u ishrani, a 77,3% ispitanika hleb i pecivo ne prepoznaje kao
namirnice sa visokim sadržajem soli. Učestalo korišćenje soli (uvek ili
uglavnom uvek) prilikom kuvanja i za vreme konzumacije gotovog jela,
utvrđeno je kod 2/3, odnosno kod 20% ispitanika, respektivno. Gotovo
svi ispitanici smatraju da u deklaraciji prehrambenih proizvoda treba
da postoji informacija o sadržaju kuhinjske soli, kao i da zdrave odrasle
osobe treba da ograniče unos soli. Nisu utvrđene statistički značajne
53
razlike između ZSN ispitanika i njihovog dnevnog unosa kuhinjske soli.
Smanjenje sadržaja kuhinjske soli i obavezno deklarisanje njenog
sadržaja u industrijski prerađenim namirnicama, kao i povećanje nivoa
znanja stanovništva o dominantnim izvorima soli u ishrani veoma su
značajne osnove strategije, kojima je cilj smanjenje unosa soli.
Ključne reči: kuhinjska so, znanja, stavovi i navike stanovništva,
ekskrecija natrijuma.
KNOWLEDGE, ATTITUDE AND BEHAVIOR RELATED
TO SALT INTAKE AMONG ADULT POPULATION OF
THE CITY OF NOVI SAD
Popović M 1,2, Jevtić M1, Ukropina S1,2, Velicki R1,2, Dragić N2
University of Novi Sad, School of Medicine; 2Institute of Public Health of Vojvodina
1
Excessive salt intake is a public health issue associated with chronic
diseases, such as: hypertension, kidney disease, stroke, stomach cancer,
osteoporosis, obesity, dementia, and severity of asthma. Reported data
clearly indicate that dominant dietary source of salt is processed food.
The aim of this paper was to determine the of knowledge, attitudes
and behavior (KAB) associated to salt intake by adult residents of the
city of Novi Sad. KAB survey and estimation of 24 hour urinary sodium
excretion was conducted on a sample of 150 adult residents of Novi Sad,
18-65 year-old. Descriptive statistics, Fisher test, ANOVA, and logistic
regression were used.
The estimated average salt intake by adult inhabitants of the city of
Novi Sad was 12.12±4.79 g. Almost all subjects were aware that excessive
salt intake could damaged their health, while 62% of them had medium
and good composite knowledge score regarding the salt usage. A high
percentage of the subjects, older more likely than younger, knew that too
much salt leads to hypertension, stroke and kidney disease. Only 28% of
among subjects knew that processed food is dominant dietary source of
salt, and 77% of them did not recognize bread and rolls as food with high
salt content. Frequent use of salt during cooking and at the table, was
reported by 2/3, and 20% of the subjects, respectively. Mostly all of the
54
members of population in question had appropriate attidude regarding
the need of labelling of salt content and reducing salt intake. There were
no statistically significant differences in subject’s salt intake in relation to
their knowledge, attitudes and behavior regarding salt usage.
Labelling and reducing salt content in processed food, as well as raising
awareness among the population in regard to the main dietary sources of
salt are cornerstones of salt reduction strategy in given population.
Key words: sodium, attitude, hypertension
55
01.P06 PREVALANCIJA POREMEĆAJA METABOLIZMA
MASTI UOČENA TOKOM SISTEMATSKIH PREGLEDA
Vešović D, Petrović A, Radojković P, Gostović N, Zdravković J, Škuletić M, Pavićević
G, Ognjenović V, Đorić S, Petrović I, Knežević J
BEL MEDIC, Beograd
Uvod: U Republici Srbiji, tokom 2011. godine, najučestalije hronične
nezarazne bolesti, kao uzroci smrtnosti, bile su bolesti sistema krvotoka,
tumori, dijabetes mellitus i njegove komplikacije, bolesti organa za disanje.
Sve ove bolesti jesu preventibilna oboljenja ukoliko se otklane/umanje
faktori rizika. Kao faktori rizika, najčešće se navode neadekvatna ishrana,
prekomerna telesna masa, nedovoljna fizička aktivnost, pušenje, stres.
Cilj: Cilj rada je da ukaže na prevalenciju poremećaja metabolizma
masti kod grupe ispitanika koja je bila na sistematskom lekarskom
pregledu i da ukaže na značaj sistematskih pregleda u cilju ranog
otkrivanja metaboličkih poremećaja
Metodologija: Analizirani su podaci iz zdravstvenih kartona osoba
koji su upućeni na sistematski pregled od strane poslodavca tokom 2011.
godine. Ukupan broj ispitanika bio je 49. (14 žena - 28,6% i 35 muškaraca
- 71,4%). Prosečna starost ispitanika bila je 40,1 godinu. Pušača je bilo
6 (12,2%), nepušača 37 (75,5%), a bivših pušača 6 (12,2%). Pored ostalih
pregleda i analiza koje su rađene tokom sistematskog pregleda, svim
pacijentima rađene su i biohemijske analize krvi, među kojima su
određivane i vrednosti holesterola i triglicerida. Primenjene su osnovne
metode deskriptivne statistike.
Rezultati i diskusija: Povišene vrednosti holesterola i triglicerida
uočene su kod 24 ispitanika (49%); kod 6 ispitanika (12,2%) je nađena i
steatoza jetre. Od ostalih fsktora rizika, uočeni su i prekomerna telesna
masa i gojaznost - čak kod 36,7% ispitanika, kao i povišeni krvni
pritisak kod 14,3% ispitanika, pri čemu je kod tri ispitanika prvi put
dijagnostikovan. Mikrocitna sideropenijska anemija je otkrivena kod
8,2% ispitanika. Svim ispitanicima je savetovano sprovođenje higijenskodijetetskog režima ishrane, antilipidna dijeta preporučena od strane
Srpskog lekarskog društva, aerobna fizička aktivnost, redovno uzimanje
terapije kod pacijenata kojima je već ordinirana, redovne laboratorijske i
lekarske kontrole, kao i prestanak pušenja.
56
Zaključak: U analiziranoj grupi ispitanika, gotovo polovina svih
ispitanika ima povišene vrednosti holesterola i triglicerida. Ovaj nalaz
je udružen i s pojavom steatoze jetre kod šestoro ispitanika. Visoka
prevalencija hiperholesterolemije i hipertrigliceridemije, u određenoj
meri, može biti dovedena u vezu s modernim načinom života i ishranom
bogatom saturisanim mastima, umanjenim unosom svežeg voća i
povrća, vitamina, minerala i oligoelemenata, kao i nedovoljnom fizičkom
aktivnosti. Sistematski pregledi imaju veliki značaj u ranom otkrivanju
poremećaja metabolizma masti.
Ključne reči: metabolizam masti, dislipidemija, hronične nezarazne
bolesti, prevencija bolesti
PREVALENCE OF LIPID METABOLISM DISORDERS
OBSERVED DURING PERIODICAL MEDICAL CHECK-UPS
Vešović D, Petrović A, Radojković P, Gostović N, Zdravković J, Škuletić M, Pavićević
G, Ognjenović V, Đorić S, Petrović I, Knežević J
BEL MEDIC, Beograd
Introduction: During year 2011, the most prevalent chronic noncommunicable diseases as a cause of the death in Republic of Serbia,
were heart and blood vessels disorders, tumors, diabetes mellitus and
its complication, chronic pulmonary diseases. Most of these diseases
are preventable diseases if risk factors are avoided/diminished. The most
common risk factors are inadequate nutrition, excessive body weight,
lack of exercise, smoking, stress etc.
Aim: Aim of this paper is to reveal the prevalence of lipid metabolism
disorders in examined subjects following systematic medical check-up
and to highlight the importance of these check-ups in early detection of
metabolic disorders.
Methodology: Examinees medical records obtained following
systematic medical check-up during year 2011 were analyzed.
Systematic medical check-up was composed of various examinations
and biochemistry analysis; among them, lab analysis of cholesterol and
triglycerides, as risk factors, were performed. Total number of subjects
57
were 49 (14 females – 28,6% and 35 males – 71,4%). The mean age of
examinees was 40,1 year. There were 6 smokers (12,2%), 37 non-smokers
(75,5%), and 6 former smokers (12,2%). For data analysis, basic methods
of descriptive statistics were applied.
Results and discussion: Elevated values of cholesterol and triglycerides
were noted in 24 subjects (49%); in 6 examinees (12,2%) liver steatosis was
also revealed. Other risk factors, overweight and obesity, were noted in
18 examinees (36,7%), elevated blood pressure was found in 7 subjects
(14,3%), while in 3 subjects hypertension was diagnosed for the first time.
Microcytic iron deficiency anemia was found in 8, 2% patients. Change of
living habits, diet with low intake of fat recommended by Serbian Medical
Society, aerobic physical activity, medication taking (to patients to whom
was already prescribed), regular medical and lab check-ups, and smoking
cessation, were suggested to all of examined subjects.
Conclusion: In examined group of subjects, almost half of them
have elevated levels of cholesterol and triglycerides. This finding was
accompanied with liver statosis in six examinees. High prevalence of
hypercholesterolemia and hypertriglyceridemia may be attributed to
modern lifestyle and nutrition rich in saturated fats, diminished intake
of fresh fruit and vegetables, vitamins, minerals, as well as, insufficient
physical activity. Systematic medical check-up plays an important role in
early detection of lipid metabolism disorders.
Key words: lipid metabolism, dyslipidemia, chronic non-communicable
diseases
58
Sekcija Savremeni trendovi i novi prehrambeni
proizvodi u prehrambenoj industriji
Session Modern Trends in Food Industry and New Food
Products
02.SP1 Bakterijski egzopolisaharidi – primena
u prehrambenoj industriji
Dimitrijević-Branković S
Tehnološko-metalurški fakultet, Univerzitet u Beogradu
Bakterijski egzopolisaharidi (EPS) imaju široku primenu u mlečnoj
industriji kao punioci i ugušćivači, u pekarskoj industriji kao punioci i
poboljšivači testa, kao komponente majoneza, salatnih preliva, džemova
i slično. Mogu biti homopolimeri, koji se sastoje iz jedne monosaharidne
jednice, obično glukoze (glukani) ili fruktoze (fruktani) i heteropolimeri,
koji, pored glukoze sadrže i druge tipove monomera kao što su galaktoza,
ramnoza, glukuronska kiselina. Tipovi monomera kao i njihovo
međusobno povezivanje (linearno ili razgranato) određuju fizičkohemijska i funkcionalna svojstva egzopolisaharida.
Najčešće primenjivani egzopolisaharidi u prehrambenoj industriji su
kurdlan (Agrobacterium sp., Alcaligenes sp.), gelan (Sphingomonas elodea),
ksantan (Xanthomonas campestris), dekstran (Leuconostoc sp.) i levan
(Streptococcus sp.). Pored poboljšanja senzornih svojstava prehrambenih
proizvoda, EPS mogu pokazivati i biološku aktivnost, odnosno, pozitivan
uticaj na zdravlje ljudi i životinja.
Sa tog aspekta, posebno su značajni egzopolisaharidi bakterija mlečne
kiseline (BMK) koje imaju široku primenu u prehrambenoj industriji.
Prednost BMK je u tome što one imaju dokazani GRAS status (Generally
Regarded as Safe) i mogu se primeniti direktno, bez izdvajanja EPS. Na
primer, u mlečnim proizvodima, proizvedeni egzopolisaharidi tokom
fermentacije, poboljšavaju teksturu i senzorna svojstva ferementisanog
proizvoda, a selekcijom sojeva koji poseduju probiotička svojstva, dobija
se proizvod i sa poboljšanim biološkim efektima. Fruktooligosaharidi
(FOS), koje produkuju vrste iz grupe BMK, poseduju prebiotička svojstva,
a neki EPS ispoljavaju antitumorna, antiulcerozna i imunomodulatorna
svojstva. Ovakvi egzopolisaharidi se mogu primeniti kao funkcionalni
dodatak u mnogim prehrambenim proizvodima.
Novija primena bakterijskih EPS, pojedinično ili u kombinaciji sa
drugim polisaharidima, se odnosi na proizvodnju jestivih omotača i
filmova za proizvode od voća, povrća, mesa i slično. Jedan od intenzivno
proučavanih u tom smislu je kefiran, egzopolisaharid koga produkuju
60
vrste kefirne mikroflore. U kombinaciji sa drugim fiziološki aktivnim
komponentama (antioksidantima, antimikrobnim supstancama), ovi
jestivi omotači i filmovi mogu uticati na poboljšanje izgleda, teksture ili
produženje trajnosti proizvoda.
Ključne reči: bakterijski egzopolisaharidi, bakterije mlečne kiseline,
probiotici, prebiotici, jestivi omotači
BACTERIAL exopolysaccharides use in food industry
Dimitrijević-Branković S
Faculty of Technology and Metallurgy, University of Belgrade
Bacterial exopolysaccharides (EPS) are widely used in the dairy
industry as fillers and thickeners, in the baking industry as extenders and
enhancers of the dough, as a component of mayonnaise, salad dressings,
jams etc. They may be homopolymers, consisting of a monosaccharide
units, usually glucose (glucans) or fructose (fructans) and heteropolymers,
which contain other types of monomers such as galactose, rhamnose,
glucuronic acid besides glucose. Types of monomers and their linkage
(linear or branched) determine the physico-chemical and functional
properties of exopolysaccharides.
The most prevalent exopolysaccharides in the food industry are
kurdlan (Agrobacterium sp., Alcaligenes sp.), gelan (Sphingomonas elodea),
xanthan gum (Xanthomonas campestris), dextran (Leuconostoc sp.) and
levan (Streptococcus sp). Besides the improvement of the physical and
chemical properties of food the exopolysaccharides may show biological
activity and positive impact on the health of human and animals.
From this point of view especially important is EPS of lactic acid
bacteria (LAB), which are widely used in the food industry. Advantage for
LAB using is that they have proven GRAS status (Generally regarded as
Safe) and can be applied directly, without separation of EPS. For example,
in dairy products, EPS produced during fermentation, improve texture
and sensory properties of the product. In addition, selection of strains with
probiotic properties, gives the product with improved biological effects.
61
Fructooligosaccharides (FOS), produced by some species of LAB, have
prebiotic properties, and some exopolysaccharides exhibit antitumor,
antiulcer and immunomodulatory properties. These exopolysaccharides
can be applied as a functional additive in many food products.
The recent application of bacterial EPS, individual or in combination
with other polysaccharides refers to the production of edible coating
and films for fruits, vegetables, meat etc. One of the extensively studied
in this regard is kefiran, exopolysaccharide produced mainly by kefir
microflora. In combination with other physiologically active components
(antioxidants, antimicrobials), these edible coatings and films may
influence the appearance, texture and shelf life of food.
Key words: bacterial exopolysaccharides, lactic acid bacteria,
probiotic, prebiotic, edible coating
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02.SP2 FUNKCIONALNI PROIZVODI OD MESA –
SAVREMENI PRISTUP UNAPREĐENJU NUTRITIVNE
VREDNOSTI I KVALITETA
Vasilev D1, Vuković I1, Saičić S2, Vasiljević N3
Fakultet veterinarske medicine Univerziteta u Beogradu; 2Institut za higijenu i
tehnologiju mesa, Beograd; 3Medicinski fakultet Univerziteta u Beogradu
1
U ovom tekstu prikazane su važnije osobine i nutritivna vrednost
funkcionalnih proizvoda od mesa, i to fermentisanih, barenih i jetrenih
kobasica, sa osvrtom na pojam funkcionalne hrane, nutritivne i
funkcionalne osobine mesa i karakteristike najvažnijih funkcionalnih
dodataka. Funkcionalna hrana, pored osnovnih nutrijenata, sadrži i
sastojke za koje je dokazano da pozitivno utiču na zdravlje ljudi, kao što su
probiotici, prebiotici, sinbiotici, antioksidansi, strukturni lipidi, omega-3
polinezasićene masne kiseline, bioaktivni peptidi, mikroelementi i
vitamini. Takođe su prikazani i rezultati ispitivanja osnovnog hemijskog
sastava, masnokiselinskog sastava i senzornih osobina funkcionalnih
fermentisanih, barenih i jetrenih kobasica. Eksperimentalne kobasice
su ispitane standardnim fizičko-hemijskim, hemijskim, mikrobiološkim
i senzornim metodama. Za razliku od konvencionalnih proizvoda od
mesa, funkcionalni proizvodi sadrže više proteina mesa, manje proteina
vezivnog tkiva i manje masti, a time imaju i bolji kvalitet, veću biološku,
a manju energetsku vrednost. U zavisnosti od količine masnog tkiva
koja je zamenjena prebioticima, energetska vrednost kod funkcionalih
fermentisanih kobasica je do 17,5% manja nego kod konvencionalne
fermentisane kobasice, a kod funkcionalnih barenih kobasica za 12%
manja od konvencionalne barene kobasice. Funkcionalne fermentisane
kobasice sadrže Lactobacillus casei LC 01 u broju većem od 108 cfu/g pa
se ovi proizvodi mogu okarakterisati kao probiotski. Kod funkcionalnih
barenih kobasica masnokiselinski sastav je znatno poboljšan zamenom
dela masnog tkiva lanenim i repičinim uljem, pri čemu odnos zasićenih i
nezasićenih masnih kiselina iznosi 0,49 - 0,53, a odnos n-6 i n-3 masnih
kiselina 1,75 - 2,50. Funkcionalne fermentisane, barene i jetrene kobasice
obogaćene su inulinom i dijetnim vlaknima graška, tako da sadrže
prebiotike u količini od 2,7 do 5,7 g/100g. Ukupan senzorni kvalitet
funkcionalnih proizvoda je visoko ocenjen (4,63 – 5,00). Međutim, kod
63
barenih kobasica dodatak biljnih ulja (6 %) uticao je nepovoljno na boju,
miris i ukus, tako da je ukupni senzorni kvalitet lošije ocenjen (4,36)
nego kod konvencionalne (4,88). Kod fermentisanih kobasica dodatak 8%
suspenzije inulina uticao je na miris i ukus, tako da je ukupni senzorni
kvalitet lošije ocenjen (4,58) nego kod konvencionalne (4,63). Bezbednost
funkcionalnih proizvoda od mesa zasniva se na sprovođenju svih mera
dobre higijenske i proizvođačke prakse i kontroli proizvodnje u skladu sa
načelima HACCP.
Ključne reči: funkcionalna hrana, proizvodi od mesa, kvalitet,
nutritivna vrednost
Napomena: Rezultati ovoga rada proistekli su iz projekta 046009
u okviru programa sufinansiranja integrisanih i inderdisciplinarnih
istraživanja, koje finansira Ministarstvo prosvete, nauke i tehnološkog
razvoja Republike Srbije.
FUNCTIONAL MEAT PRODUCTS – MODERN
APPROACH TO IMPROVEMENT OF QUALITY AND
NUTRITIVE VALUE
Vasilev D1, Vuković I1, Saičić S2, Vasiljević N3
Faculty of Veterinary Medicine, University of Belgrade; 2Institue of Meat Hygiene
and Technology, Belgrade; 3Belgrade University School of Medicine
1
This paper presents some important properties and nutritive values
of functional meat products such as fermented sausage, frankfurter
type sausage and liver sausage, with emphasis on the functional food
concept, nutritional and functional properties of meat and features of
the most important functional ingredients. In addition to basic nutrients,
functional food contains ingredients that are proven as having a positive
affect on health. These ingredients include probiotics, prebiotics,
synbiotics, antioxidants, structural lipids, omega-3 polyunsaturated fatty
acids, bioactive peptides, microelements and vitamins. The paper also lays
out the basic chemical composition, fatty acid composition and sensory
properties of experimental fermented, frankfurter type and liver sausages.
64
Experimental sausages were examined by standard physicochemical,
chemical, microbiological and sensory methods. Unlike conventional
products, functional meat products contain more meat proteins, less
connective tissue proteins and less fat and therefore have a better quality,
higher nutritional value, and are lower in calories. Depending on the
amount of pork backfat that was replaced with prebiotics, functional
fermented sausages had up to 17.5% less calories than the conventional
sausage and functional frankfurter type sausages up to 12% less calories
than the conventional frankfurter type sausage. Functional fermented
sausages contained Lactobacillus casei LC 01 more than 108 cfu/g, so
these products can be characterized as probiotic sausages. Fatty acid
composition of functional frankfurter type sausages was significantly
improved by replacing part of the pork backfat with flaxseed and rapeseed
oil, wherein the saturated/unsaturated fatty acid ratio was 0.49–0.53,
and the n-6/n-3 fatty acids ratio was 1.75–2.50. Functional fermented,
frankfurter type and liver sausages were enriched with inulin and pea
dietary fiber, so they contained prebiotics in the amount of 2.7–5.7 g/100g.
The overall sensory quality of functional products was highly rated (4.63
to 5.00). However, the addition of vegetable oil (6%) to frankfurter type
sausages affected their colour, odour and taste, so their overall sensory
quality was rated lower (4.36) than the conventional sausage (4.88). The
addition of 8% inulin suspension to fermented sausages affected their
odour and taste, so their overall sensory quality was rated lower (4.58)
than the conventional (4.63). The safety of functional meat products
is based on the implementation of good hygiene and manufacturing
practice and the control of production in accordance with the principles
of HACCP.
Key words: functional food, meat products, quality, nutritive value
Note: This paper resulted from the research project numbered 046009
in the Framework of co-financing of integrated and interdisciplinary
research, funded by the Ministry of Education, Science and Technological
Development of Republic of Serbia.
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02.UP1 SAVREMENI TRENDOVI U TEHNOLOGIJI
FERMENTISANIH MLEČNIH PROIZVODA
Iličić M, Milanović S, Kanurić K, Vukić V, Ranogajec M, Hrnjez D
Univerzitet u Novom Sadu, Tehnološki fakultet, Bulevar cara Lazara 1, Novi Sad
Savremena istraživanja u tehnologiji mleka i mlečnih
proizvoda baziraju se na ispitivanju mogućnosti primene različitih
visokosofisticiranih tehnika i uređaja (membranski procesi, električno
pulsirajuće polje ili primena ultrazvuka, baktofuge i visokog
hidrostatičkog pritiska). Nove tehnologije u procesu prerade mleka
mogu veoma uspešno da zamene termički tretman i da poboljšaju
mikrobiološki kvalitet mleka što je od velikog značaja za tehnologiju
fermentisanih mlečnih proizvoda. Pored primene savremenih tehnika
u proizvodnji fermentisanih mlečnih napitaka sve češće se koriste
različiti ingradijenti: prebiotici, bioaktivne komponete, monogliceridini
gelovi, enzim transglutaminaza i funkcionalni dodaci radi postizanja
optimalnih nutritivnih karakteristika finalnog proizvoda. Značajan
faktor u postizanju visokog kvaliteta fermentisanih mlečnih proizvoda
je odabir odgovarajuće starter kulture, gde se posebno ističe primena
probiotika. Fermentisani mlečni napici koji sadrže probiotike/prebiotike
pozitivno utiču na zdravstveni status ljudskog organizma, i kao takvi
predstavljaju jedan od najznačajnijih primera funkcionalne hrane.
Istraživanja primene kombuhe u tehnologiji fermentisanih mlečnih
napitaka aktuelna su i inovativna sa aspekta unapređenja tehnologije
funkcionalnih fermentisanih mlečnih proizvoda.
Primena savremenih tehnika i novijih varijanti starter kultura u
kombinaciji sa različitim ingradijentima, poboljšava mikrobiološke,
nutritivne i senzorne karakteristike fermentisanih mlečnih proizvoda.
Takođe, korišćenjem visokosofisticirane opreme u tehnologiji
fermentisanih mlečnih proizvoda postiže se uniforman kvalitet
proizvoda i bolja ekonomičnost procesa, što je opravdano sa tehnološkog
i ekološkog aspekta.
Ključne reči: fermentisani mlečni proizvodi, membranski procesi,
električno pulsirajuće polje, funkcionalni ingradijenti
66
MODERN TRENDS IN FERMENTED DAIRY
TECHNOLOGY
Iličić M, Milanović S, Kanurić K, Vukić V, Ranogajec M, Hrnjez D
University of Novi Sad, Faculty of Technology, Bulevar Cara Lazara 1, Novi Sad
Modern research in milk and dairy technology depends on novel
research equipment implementation (membrane filtration techniques,
pulsed electric field processing, ultrasound, bactofuge and high
hydrostatic pressure). New techniques in milk processing technology
can successfully replace heat treatment and increase microbiological
quality of the milk that will be used in further steps of fermented dairy
products manufacturing. Furthermore, ingredients such as prebiotics,
bioactive components, monoglyceride gels, enzyme transglutaminase
and functional components are more frequently used in fermented dairy
technology with the aim to optimize nutritive characteristics of the
final product. The key point of high quality product manufacturing is
usage of selected starter culture, among which the probiotics plays the
most important role. Fermented dairy products that contain probiotics/
prebiotics are highly beneficial to human health and therefore represent
one of the most significant examples of the functional foods. Kombucha
application is one of the recent innovations in fermented dairy technology
and represents improvement in functional dairy foods production.
Modern methods and new starter cultures application, followed by
ingredients addition, improve microbiological, nutritive and sensory
characteristics of fermented dairy products. Furthermore, emergency
technology and new equipment utilisation in fermented dairy technology
provides uniform product quality and better economical efficient that is
favourable in technological and ecological aspect.
Key words: fermented dairy technology, membrane processing,
pulsed electric field, functional ingredients
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02.UP2 NUTRITIVNA VREDNOST
VISOKOPROTEINSKOH PROIZVODA SOJINOG ZRNA
Stanojević S1, Barać M1, Pešić M1, Pavlićević M1, Janković V2, Vucelić-Radović B1
1
Poljoprivredni fakultet, Univerzitet u Beogradu, 2Jugoinspekt-Beograd,
AD Institut “Topčider”, Beograd
Proteini soje odlikuju se velikom nutritivnom vrednošću, što
pored povoljnih fizičko-hemijskih funkcionalnih osobina i niske cene,
omogućuje njihovu primenu u različitim granama prehrambene
industrije, masovnoj i pojedinačnoj ishrani, dijetetici i farmaceutskoj
industriji, kao i u ishrani životinja. Zrno soje sadrži 30-40% proteina
(50% kod tzv.“visokoproteinskih sorti”) 12–24% ulja, 30-34% ugljenih
hidrata, 3-6% mineralnih materija i veći broj vitamina. Soja sadrži
širok spektar bioaktivnih jedinjenja (tripsin inhibitori, lektini, fitinska
kiselina, lizin, izoflavoni, saponini, fitosteroli, lunasin) koja ispoljavaju
preventivna i terapeutska dejstva u lečenju bolesti srca, krvih sudova,
dijabetesa i kancera, što je svrstava u kategoriju „funkcionalne hrane”.
Sojine belančevine su slične belančevinama animalnog porekla, dok
lipidi imaju mnogo veću biološku vrednost, ne sadrže holesterol i gotovo
nijednu od zasićenih masnih kiselina, koje se nalaze u svim namirnicama
animalnog porekla.
Proizvodi koji su našli širu primenu u ishrani na našim područijima
su: tofu (sir), mleko (ne sadrži laktozu i predstavlja idealnu zamenu za
kravlje mleko), okara (gruba kašasta masa preostala nakon pripreme
mleka, jedan od retkih izvora dvovalentnog gvožđa koje se lako resorbuje
u organizmu) i surutka (bledo-žućkasta tečnost, prijatnog mirisa i ukusa
koja zaostaje nakon ceđenja tofua). Želeli smo da osmislimo i definišemo
tehnološki proces kojim bi se pripemili ovi proteinski proizvodi
poboljšanih nutritivnih i senzornih osobina. Značajna modifikacija
tradicionalnog načina pripreme proteinskih proizvoda soje sastojala se u
drobljenju i kuvanju namočene soje pod nadpritiskom (0,8 bar), visokom
temperaturom (110°C) u kratkom vremenu (8 minuta). Nije korišćena
tradiciomnalna metoda koagulacije mleka (dodatak CaSO4 ili MgCl2) već
su primenjeni proteolitički enzimi.
Dobijeni su proteinski proizvodi sa visokim sadržajem proteina: tofu
(43.12-56.15% suve materije), mleko (43.22-56.32%), okara (27.28-56.15%)
68
i surutka (22.67-28.00%), kao i niskim sadržajem lektina i povoljnom
rezidualnom tripsininhibitorskom aktivnošću (1.97-19.00%) i odličnim
ocenama senzorne analize.
Ovaj rad je finansiralo Ministarstvo prosvete, nauke i tehnološkog
razvoja (TR31022).
Ključne reči: soja, tofu, mleko, okara, surutka, proteini, biološki
aktivne komponente
NUTRITIONAL VALUE OF HIGH PROTEIN PRODUCTS
OF SOYBEAN
Stanojević S1, Barać M1, Pešić M1, Pavlićević M1, Janković V2, Vucelić-Radović B1
1
Faculty of Agriculture, University of Belgrade, 2Jugoinspekt-Belgrade, AD Institute
“Topčider”, Belgrade
Soy proteins have high nutritional value, which in addition to
favorable functional properties and low cost widely used in various
branches of food industry, mass and individual nutrition, dietetics and
pharmaceutical industries, as well as in animal nutrition. Soya beans
contain 30-40% of protein (50% in so-called “high-protein variety”) 1224% of oil, 30-34% of carbohydrate, 3-6% of minerals and many vitamins.
Soy contains a wide range of bioactive compounds (trypsin inhibitors,
lectins, phytic acid, lysine, isoflavones, saponins, phytosterols, lunasin)
that exhibit therapeutic and preventive effects in the treatment of cancer,
heart and blood vessels diseases which categorizes soy in the group of
“functional foods”.
Among various soy foods, soymilk and tofu are becoming more
popular as low cost substitutes of traditional dairy products for
consumers and an ideal nutritional supplement for lactose intolerants.
Okara and whey are by-products obtained during processing of soybeans
for soymilk and tofu that are rarely utilized.
The aim of this work was to introduce the new method of producing
soymilk, tofu, okara and whey which includes hydrothermal cooking and
chymosin-pepsin coagulant. Using several domestic soybean cultivars,
the changes during the production of these soy protein products were
69
characterized. The influence of the production method on antinutritive
components as well as on components which contribute to sensory
properties and yield of the obtained protein products were also studied.
The procedure used for producing soy protein products contributed
to better soymilk and tofu yield and quality. Negative influence of
the applied treatments on products characteristics weren’t recorded.
The enhancement of the nutritive value of the obtained products was
achieved by significant reductions of the activity of protease inhibitors.
The applied procedure, which was different from traditional procedure of
soymilk and tofu production, significantly improved sensory properties
of soybean protein products.
The study was financed by the Serbian ministry of Education, Science
and Technological Development (TR31022).
Key words: soybeans, tofu, milk, okara, whey proteins, biologically
active components
70
02.UP3 PROMENA MIKROBIOLOŠKOG PROFILA
FERMENTISANOG MLEČNOG NAPITKA DOBIJENOG
UZ UPOTREBU KOMBUHA NAPITKA
Ivković V, Markov S, Cvetković D, Velićanski A
Tehnološki fakultet, Novi Sad
Jedan od pravaca istraživanja fermentisanih mlečnih proizvoda je
primena kombuha napitka kao novog tipa starter culture za fermentaciju.
Za razliku od tradicionalnih starter kultura, sastavljenih jedino od
bakterija mlečne kiseline, radni mikroorganizmi kombuha fermentacije
su kvasci i bakterije sirćetne kiseline. Cilj ovog rada je ispitivanje promena
mikrobiološkog profila fermentisanog mlečnog proizvoda tokom procesa
fermentacije uz upotrebu kombuha napitka kao startera.
Proces fermentaci je je izvođen na temperaturi 42°C do momenta
postizanja pH vrednosti napitka od oko 4,5. Nakon toga je napitak hlađen
na temperatura od 4°C. Fermentacija je praćena ispitivanjem osnovnih
hemijskih i mikrobioloških parametara.
Fermentisani mlečni napitak je željenu pH vrednost dostigao
tokom perioda od oko 15h. Najveća promena brojnosti tokom prva 4h
fermentacije je detektovana za aerobne mezofilne bakterije čiji se broj
povećao sa 1 log na 8 log10 (CFU/ml)jedinica. Obe grupe ispitivanih
bakterija mlečne kiseline (laktokoke i laktobacili) su imale isti trend
povećanja brojnosti. Tokom prva četiri sata njihova brojnost se povećava
za ~ 5 log10 jedinica, dok je na kraju procesa fermentacije i za laktokoke i za
laktobacile detektovano >8 log10 (CFU/ml) živih ćelija. U inokulumu nisu
detektovane aerobne mezofilne bakterije i bakterije mlečne kiseline. Sa
druge strane, brojnost kvasaca je tokom celokupnog procesa fermentacije
ostala na inicijalnim vrednostima detektovanim u inokulumu (~ 5 log10
jedinica). Bakterije sirćetne kiseline, kao drugi radni mikroorganizam
kombuha fermentacije, već 4h nakon početka procesa nije bilo moguće
detektovati iako su u inokulumu bile prisutne u vrednosti od ~ 4 log10
jedinica.
Na osnovu eksperimentalnih rezultata moguće je zaključiti da je
najveće povećanje brojnosti detektovano za bakterije mlečne kiseline i
aerobne mezofilne bakterije koji se inicijalno nalaze u pasterizovanom
mleku i/ili koje predstavljaju kontaminirajuće mikrobiote.
71
Ključne reči: kombuha, fermentisani mlečni napitak, starter kultura
CHANGES OF MICROBIOLOGICAL PROFILE OF
FERMENTED MILK BEVERAGE PRODUCED WITH
USAGE OF KOMBUCHA BEVERAGE
Ivković V, Markov S, Cvetković D, Velićanski A
Faculty of Technology, University of Novi Sad, Novi Sad
One of the fields of research of fermented milk beverages is
application of kombucha beverage as a new type of starter culture.
Unlike traditional started cultures, consisting only of lactic acid
bacteria, working microorganisms of kombucha fermentation are yeasts
and acetic acid bacteria. The aim of this research is an investigation of
changes in microbiological profile of fermented milk product during the
fermentation process using kombucha beverage as starter culture.
The fermentation process was carried out at a temperature of 42°C
until fermented products reached pH 4.5. After that, fermented products
were cooled to a temperature of 4°C.Fermentation process was monitored
by determination of the basic chemical and microbiological parameters
Fermented milk beverage reached the target pH value during about
15h. The biggest change in microbiological count during the first 4h
of fermentation was detected for aerobic mesophilic bacteria whose
numbers increased from 1 to 8 log10(CFU/ml) units.Both groups of lactic
acid bacteria (lactobacilli and lactococci) had the samemultiplying trend.
During the first 4h of fermentation their number increased for ~ 5 log10
units, while at the end both - lactococci and lactobacilli were detected
in the number of > 8 log10 (CFU/ml). Aerobic mesophilic and lactic acid
bacteria were not detected in the inoculum. On the other hand, number
of yeasts during the fermentation process remained at the same values
detected in the inoculum (~ 5 log10 units). Acetic acid bacteria, as second
working microorganism of kombucha fermentation, 4h after beginning
of the fermentation process were not detected although they were found
in inoculum in value of ~ 4 log10 unit.
Based on the experimental results, it can be concluded that the largest
increase was detected for lactic acid and aerobic mesophilic bacteria,
72
which were initially present in raw milk and/or which are contaminating
microorganisms.
Key words: komucha, fermented milk beverage, starter culture
73
02.UP4 ISPITIVANJE MOGUĆNOSTI POVEĆANJA
SADRŽAJA SELENA U MESU BROJLERA
Marković R1, Baltić MŽ1, Šefer D1, Drljačić A 2, Radulović S1, Jovanović D1, Balać D3
1
Fakultet veterinarske medicine Beograd; 2 Superprotein, Zrenjanin;
3
Institut za javno zdravlje Vojvodine, Novi Sad
Uvod: Brojni istraživači u svojim radovima ukazuju na značaj selena
u ljudskoj ishrani kao i u proizvodnji „dizajnirane hrane“ (jaja i mesa).
Povećanje sadržaja selena i vitamina E u mesu živine, pored uticaja
na parametre kvaliteta mesa (oksidativna stabilnost, boja, sposobnost
vezivanja vode, učestalost pojave belog, mekog i vodnjikavog mesa, kalo i
drugo), ima i nutritivni značaj za ljude.
Cilj rada: U ovom radu su analizirani efekti dodavanja povećanih
količina organskog oblika selena na kvalitet mesa brojlera.
Metodologija: Eksperiment je rađen na ukupno 150 jednodnevnih
brojlera Hubbard provenijencije podeljenih u tri grupe. Sve životinje su
hranjene kompletnim smešama za ishranu brojlera u tovu, standardnog
sirovinskog i hemijskog sastava. U toku eksperimenta, prva grupa O-I je
bila hranjena smešom u koju je dodat organski selen (u obliku seleniziranog
kvasca) u količini od 0.3 ppm. Drugoj O-II grupi brojlera je putem hrane
dodato 0.6 ppm, a trećoj O-III 0.9 ppm organskog selena. Sve tri grupe
brojlera su hranom dobijale 100 IJ vitamina E. Na kraju eksperimenta
izvršeno je žrtvovanje po šest jedinki iz svake grupe i uzimanje uzoraka
mesa (meso grudi, bataka sa karabatakom, jetra i srce) za hemijsku analizu
(sadržaj selena, vitamina E, proteina, masti i masnih kiselina).
Rezultati i diskusija: Na kraju eksperimenta, znatno veći (p<0.01)
sadržaj selena u odnosu na druge grupe bio je u O-III grupi i to: 0.61 mg/kg
(meso grudi), 0.54 mg/kg (batak sa karabatakom), 0.96 mg/kg (jetra) i 0.48
mg/kg (srce). Sadržaj vitamina E je bio značajno veći (p<0.01) u jetri (4.49
mg/kg) za grupu O-II i O-III u odnosu na O-I grupu. U eksperimentalnm
grupama sa povećanim sadržajem selena u hrani i 100 IJ vitamina E
značajno (p<0.01) je bilo manje masti u mesu grudi i srca, a sadržaj
proteina je bio značajno veći (p<0.01) u jetri. Povećanje količine selena u
hrani poviljno utiče na masnokiselinski sastav (povećana količina PUFA i
povoljan aterogeni indeks).
Ključne reči: selen, meso brojlera, funkcionalna hrana
74
POSSIBILITIES OF INCREASING SELENIUM CONTENT
IN THE MEAT OF BROILERS
Marković R1, Baltić M.Ž,2 Šefer D1., Drljačić A.3, Radulović S1., Jovanović D.1, Balać D4
Faculty of Veterinary Medicine, Belgrade; 2 Superprotein, Zrenjanin; 3 Institute of
Public Health of Vojvodina, Novi Sad
1
Introduction: Numerous researchers in their work highlight the
importance of selenium in human nutrition and in the production of
“designed food” (meat and eggs). Increasing the selenium content and
vitamin E in poultry meat besides its effect on meat quality parameters
(oxidative stability, color, water holding capacity, the frequency of white,
soft and exudative meat, spoilage, etc) has nutritional importance to
humans.
Aim of the study: In this study the effects of adding increasing
quantities of organic selenium on meat quality of broilers were
investigated.
Methodology: The experiment was performed on a total of 150
day-old broilers of Hubbard provenance divided into three groups. All
animals were fed a complete feed mixture for broilers with standard
components and chemical composition. During the experiment, the first
group O-I was fed compounds with organic selenium (in the form of
selenized yeast) added in an amount of 0.3 ppm. A second group O-II of
broilers was added to the feed 0.6 ppm, and a third O-III 0.9 ppm organic
selenium. All three groups of broilers were supplemented with 100 IU
of vitamin E. At the end of the experiment six animals from each group
were slaughtered and meat (breast meat, drumsticks with thigh, liver and
heart) was sampled for chemical analysis (content of selenium, vitamin E,
protein, fats and fatty acids).
Results and discussion: At the end of the experiment, significantly
higher (p <0.01) selenium content relative to other groups was in the O-III
groups: 0.61 mg/kg (breast meat), 0.54 mg/kg (drumsticks with thighs),
0.96 mg/kg (liver) and 0.48 mg/kg (heart). The content of vitamin E was
significantly higher (p <0.01) in the liver (4.49 mg/kg) for group O-II and
O-III compared to the O-I group. In experimental groups with increased
content of selenium and 100 IU of vitamin E significantly (p <0.01) was
less fat in the breast meat and the heart, and the protein content was
75
significantly higher (p <0.01) in liver. Increasing amounts of selenium
had positive effect on fatty acid composition (increased amount of PUFA
and optimal atherogenic index).
Key words: selenium, broiler meat, functional foods
76
02.UP5 ODREĐIVANJE SADRŽAJA FLAVONOIDA I
UKUPNIH ANTOCIJANINA U PIVU SA DODATKOM
GROŽĐA
Despotović S1, Atanacković M2, Veljović M1, Cvejić J2, Gojković-Bukarica Lj3, Pecić
S1, Đorđevic R1, Leskošek-Čukalović I1
1
Poljoprivredni fakultet Zemun, Institut za prehrambenu tehnologiju i biohemiju,
Beograd-Zemun; 2 Labaratorija za ispitivanje farmaceutskih i prirodnih proizvoda,
Medicinski fakultet, Zavod za farmaciju, Novi Sad; 3Medicinski fakultet Beograd,
Institut za farmakologiju, toksiokologiju i kliničku farmakologiju
Pića kao što su vino i pivo su bogat izvor različitih komponenti koje
imaju pozitivan uticaj na ljudski organizam i njihovim konzumiranjem
u preporučenim količinama mogu imati pozitivan uticaj na ljudsko
zdravlje. Najvažnija jedinjenja prisutna u vinu i pivu su fenolna jedinjenja
(flavonoidi, neflavonoidi, tanini) koja poseduju antioksidativna svojstva i
mogu biti odgovorna za prevenciju mnogih bolesti. Cilj ovog istraživanja
bio je da se utvrdi sadržaj ukupnih flavonoida i monomernih i ukupnih
antocijanina u uzorku vina i piva sa dodatkom različitih sorti grožđa
proizvedenih u Srbiji.
Izvršena je analiza jednog uzorka crvenog vina proizvedenog od
Srpske autohtone sorte grožđa, jednog uzorka standardnog piva i
sedam uzoraka piva proizvedenih dodatkom šire različitih sorti grožđa
u različitim količinama u sladovinu. Sadržaj monomernih i ukupnih
antocijanina determinisan je spektorfotometrijski, pH diferencijalnom
metodom a sadržaj ukupnih flavonoida kolorimetrijskom metodom po
Folin-Ciocalteu posle precipitacije formaldehidom.
Izvršena je kvantifikacija antocijanina u svim analiziranim uzorcima,
osim u uzorku standardnog piva. Najveća količina antocijanina
nađena je u vinu proizvedenog od sorte grožđa Prokupac (270,80 mg/l
i 388,79 mg/l ekvivalenata malvidin-3-glukozida, za monomerne i
ukupne antocijanine, respektivno) Flavonoidi su bili prisutni u svim
analiziranim uzorcima. Uzorak vina je sadržao veće količine flavonoida
od standardnog piva i piva sa dodatkom grožđa. Sadržaj antocijanina i
flavonoida u uzorcima piva obogaćenih dodatkom grožđa se povećavao
sa povećanjem dodate količne grožđa. Dobijeni rezultati ukazuju na to
da se sadržaj ukupnih antocijanina u pivu sa dodatkom grožđa primetno
povećava sa povećanjem količine dodatog grožđa. Najveću količinu
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antocijanina sadržao je uzorak piva sa dodatkom 50 % grožđa sorte
Cabernet Sauvignon, dok je kod uzorka sa dodatkom 20 % grožđa sorte
Pinot Noir sadržaj antocijanina bio najniži.
Ključne reči: Pivo, vino, grožđe, polifenoli, antocijanini
DETERMINATION OF FLAVONOIDS AND TOTAL
ANTHOCYANINS IN GRAPE BEER
Despotović S1, Atanacković M2, Veljović M1, Cvejić J2, Gojković-Bukarica Lj3, Pecić
S1, Đorđevic R1, Leskošek-Čukalović I1
1
Faculty of Agriculture, Department of Food Technology and Biochemistry,
Belgrade-Zemun; 2 Laboratory for Pharmaceutical and Natural Products Analysis,
Faculty of Medicine, Department of Pharmacy, Novi Sad; 3Faculty of Medicine,
Department of Pharmacology and Toxicology and Clinical Pharmacology, Belgrade
Beverages such as wines and beer are rich sources of different
compounds that show positive effects on human body and their
consummation in reasonable amounts can improve health. The most
important components of wines and beer are phenolic compounds
(nonflavonoids, flavonoids, tannins), which possess antioxidative
properties and could be responsible for prevention of many diseases.
The aim of this study was to determine the content of total flavonoids,
monomeric and total anthocyanins in samples of wines from different
grape varieties produced in Serbia and beers produced with the addition
of grapes.
Analysis was performed on 8 samples including 1 red wine made
from grape varieties from Serbia, one regular beer, and 7 beer samples
obtained by fermentation of conventional brewer`s wort enriched
with different varieties and percentage of grape must. Monomeric and
total anthocyanins were determined spectrofotometrically by the pH
differential method, while the total flavonoid content was determined
according to the colorimetric Folin-Ciocalteu method after precipitation
with formaldehyde.
Anthocyanins were quantified in all analyzed samples, except
in regular beer. The highest values were found in wine made from
variety Prokupac (270,80 mg/l and 388,79 mg/l malvidine-3-glucoside
78
equivalents, for monomeric and total anthocyanins, respectively).
Flavonoids were present in all analyzed samples. Wine sample revealed
higher content of flavonoids than beer and drinks from beer and grapes.
The content of anthocyanins and flavonoids in beer samples enriched
with grapes increased with the increase of added amount of grapes.
Obtained results showed that beer samples enriched with grape pomace,
it is noticeable that increase of grape pomace quantity lead to increase of
anthocyanin content. The highest content of anthocyanins was measured
in beer sample with 50% Cabernet Sauvignon, while the lowest was in
beer with 20% of Pinot Noir.
Key words: Beer, wine, grape, polyphenols, anthocyanins
79
02.UP6 UTICAJ FILTRACIONOG POSTUPKA NA
ANTIOKSIDATIVNU AKTIVNOST LIKERA SA MEDOM
Pecić S1,2, Veljović M2, Despotović S2, Davidović S2, Đorđević R 2, Leskošek-Čukalović
I2, Vukosavljević P2, Tešević V3, Nikićević N2
1
Ekonomski institut, Beograd; 2 Poljoprivredni fakultet, Univerzitet u Beogradu;
3
Hemijski fakultet, Univerzitet u Beogradu
Likeri su atraktivna pića sa prijatnom slatkom aromom i komponentama
sa potencijalnim bioaktivnim dejstvom, koji protiču iz proizvodnih
sirovina. Proteklih godina, likeri u čijoj se proizvodnji koristi med kao
zaslađivač, i ekstrakt bilja kao aroma su veoma zastupnjeni proizvodi u
srpskim marketima. Bilje i med obiliju aromatičnim komponentama, ali
takođe sadrže i polifenole, koji poboljšavaju funcionalna svaojstva ovih
pića. U tehnološkom procesu proizvodnje likera sa medom, med stvara
zamućenje, koje nije poželjno kod ovih pića, ali korišćenje postupaka
filtracije da bi se zamućenje uklonilo utiče na bioaktivne komponente
ovih pića.
U ovom istraživanju ispitivali smo uticaj postupka filtracije na
sadržaj ukupnih polifenola i antioksidativnu aktivnost specijalnih likera
sa medom. Sadržaj ukupnih polifenola uzoraka ovih likera odrađivani
su prema Folin-Ciocalteu-ovom metodu. Antioksidativna aktivnost je
određivana korišćenjem DPPH i FRAP metoda.
Od ispitivanih uzoraka likera sa medom, značajno veći sadržaj
polifenola imali su nefiltrirani uzorci. Ukupni sadržaj polifenola
nefiltrovanih uzorka je bio 158.6 mg/L, dok sadžaj ukupnih polifenola
filtriranog uzorka bio 109.78 mg/L ekvivalenata galne kiseline.
Antioksidativni kapacitet nefiltriranih uzoraka je 0.61 i za filtrirane
uzorke 0.41 mMT roloxekvivalenta prema DPPH metodi, i 0.961 i 0.61
FRAP jedinica za nefiltrirane i filtrirane uzorke, prema FRAP metodi.
Dobijeni rezultati pokazuju da process filtracije negativno utiče na
zdravstvena svojstva likera sa medom.
Ključne reči: liker, filtracija, polifenoli, antioksidativni kapacitet,
senzorne karakteristike
80
THE EFFECT OF DIFFERENT FILTRATION METHODS
ON ANTIOXIDANT ACTIVITYOF HONEY LIQUEUR
Pecić S1,2, Veljović M2, Despotović S2, Davidović S2, Đorđević R 2, Leskošek-Čukalović
I2, Vukosavljević P2, Tešević V3, Nikićević N2
1
Economic institute, Belgrade; 2 Faculty of Agriculture, University of Belgrade,
3
Faculty of Chemistry, the University of Belgrade
Liqueurs are attractive beveragewith pleasant sweet aroma and
potential bioactive compoundswhich derived from the raw material of
product. Recent years, the liqueurs with the honey as sweetener and the
extract of herbs as flavor base are very interesting products in Serbian
markets.The herbs and honey are rich source of aromatic compounds, but
also it contains polyphenols, which improve the functional properties of
these beverages. The technological problem in production of this beverage
is the fact that the honey causes the turbidity, but filtration process affects
on the content of bioactive compounds.
In this study it was investigated the influence of filtration process
on the total polyphenols content and antioxidant activityof special liquers.
The total phenolic content of liqueur samples was determined according
to the Folin-Ciocalteu spectrophotometric method. The total antioxidant
capacity was evaluated using DPPH and FRAP methods.
Among the studied samples, the significantly higher content of
polyphenols had the unfiltered sample. The total phenol content (TPC)
of unfiltered samples was 158.6 mg/L, while the TPC of filtered sample
was 109.78 gallic acid equivalents. The antioxidant capacity of unfiltered
sample was 0.61 and 0.41 mM Trolox for filtered sample according to
DPPH assay, and 0.961 and 0.61 FRAP units, respectively according to
FRAP method.The obtained results showed that the process of filtration
adverse affect on the healthy properties of honey liqueurs.
Key words: liqueur, filtration, polyphenols, antioxidant capacity,
sensory characteristics
81
02.UP7 FUNKCIONALNA OŠTEĆENJA
MIKROINKAPSULISANIH PROBIOTSKIH SOJEVA KAO
POSLEDICA PROCESA SPREJ SUŠENJA
Petrović T1, Dimitrijević S2, Radulović Z1, Mirković N1, Rajić J1, Nedović V1
Institut za Prehrambenu tehnologiju i biohemiju, Poljoprivredni fakultet,
Univerzitet u Beogradu, 2Katedra za biohemijsko inženjerstvo i biotehnologiju,
Tehnološko-metalurški fakultet, Univerzitet u Beogradu
1
Potencijalni nedostatak tehnike sprej sušenja, kao načina
konzervisanja probiotika i mikroorganizama uopšte, su oštećenja ćelija
koja nastaju delovanjem povišenih temperatura. Većina probiotika ne
podnosi dobro ove visoke temperature i dehidraciju, koja se javlja kao
posledica sušenja.
Da bi se potencijalni probiotici dobijeni sprej sušenjem koristili kao
starter kulture poželjno je da imaju visok broj vijabilnih i neoštećenih
ćelija koje su sposobne da produkuju dovoljnu količinu mlečne kiseline.
Radi toga je,u ovom radu, vršeno ispitivanje acidogene aktivnosti
tri potencijalne probotske kulture, Lactobacillus plantarum JS7A, L.
plantarum BBA i L. plantarum ZRZ8, posle procesa sprej sušenja i
poređenje sa acidogenom aktivnošću njihovih slobodnih ćelija. Dobijeni
rezultati su pokazali da je u oba slučaja došlo do postepenog pada pH
vrednosti kod ispitivanih kultura u rekonstituisanom obranom mleku,
usled produkovane mlečne kiseline, pri čemu su mikroinkapsulisani
sojevi pokazali značajno sporiju acidogenu aktivnost od slobodnih ćelija.
Takođe, u ovim istraživanjima je ispitivan efekat povišene
temperature, tokom sprej sušenja, na ekstracelularne proteinaze. Proces
sprej sušenja je vršen pri pri izlaznoj temperaturi od 80°C i utvrđeno je da
je ova temperatura imala značajan uticaj na ekstracelularne proteolitičke
enzime, kod sva tri ispitana soja, jer je njihova sposobnost razgradnje
β-kazerina značajno umanjena. Ovo bi mogao biti nedostatak u primeni
ovih kultura kao startera u proizvodnji nekih prehrambenih proizvoda,
kao što su fermentisane kobasice i neke vrste sireva, gde je određena
proteolitička aktivnost poželjna.
Ključne reči: Sprej sušenje, potencijalni probiotici, funkcionalna
oštećenja
82
FUNCTIONAL INJURIES OF MICROENCAPSULATED
POTENTIAL PROBIOTIC STRAINS AS A RESULT OF
SPRAY DEYING PROCESS
Petrović T1, Dimitrijević S2, Radulović Z1, Mirković N1, Rajić J1, Nedović V1
Institute of Food Technology and Biochemistry, Faculty of Agriculture, University
of Belgrade, 2Dep. of Biochemical Engineering and Biotechnology, Faculty of
Technology and Metallurgy, University of Belgrade
1
A potential disadvantage of spray-drying process as a way to preserve
microbial cultures is the damage on bacterial cells caused by high
temperature. The majority of probiotic bacteria are sensitive to the high
temperature and dehydration during the drying process.
In order to apply spray-dried potential probiotics as starter cultures
it is desirable that they possess high number of viable and undemaged
cells capable to produce enaugh quantity of lactic acid. In this paper the
acidogenic activity of tree strains of potential probiotics Lactobacillus
plantarum JS7A, L. plantarum BBA andL. plantarum ZRZ8 were
determined and compared with acidogenic activity of free cells. The
results showed that in both cases the pH value were gradualy decreased
in reconstituted skim milk due to lactic acid production, but the
microencapsulated strains demonstraed significantly lower acidogenic
activity compering to free cells.
In addition, the influence of high temperature during drying process
to the extracellular proteinasewas investigated. The proces of spray
drying was conducted at inlet temperature of 80°C and it was performed
that this temperature significantly injured extracellular proteinazse in
all tested strains. Their ability to degradated β-casein was significantly
lowerd. This could be a disadvantage in application of these strains as
starter cultures in the production of some food products like fermented
sousages and some sources of cheeses where some proteolitic activity is
desirable.
Key words: Spray drying, potential probiotics, functional injuries
83
02.UP8 UTICAJ TEHNOLOŠKIH POSTUPAKA
PROIZVODNJE NA ANTIOKSIDATIVNOST
VOĆNIH SOKOVA VIŠNJE I MALINE
Rajić J, Petrović T, Nedović V, Veljović M, Paunović D, Vukosavljević P
Institut za prehrambenu tehnologiju i biohemiju, Poljoprivredni fakultet,
Univerzitet u Beogradu
Cilj ovog rada bio je da se ispita uticaj različitih tehnoloških postupaka
proizvodnje na antioksidativni kapacitet voćnih sokova, jer u zavisnosti
od načina prerade voća u sok (primena
termičkog tretmana, enzima i dr.) može se dobiti različita ekstrakcija
polifenola i drugih komponenti iz pokožice voća.
Sokovi od višnje i maline koji su korišćeni u eksperimentu dobijeni
su postupkom hladnog ceđenja na sobnoj temperaturi i primenom
postupaka enzimiranja i ceđenja. Poređenje je vršeno sa sokom koji je
napravljen razblaživanjem industrijski proizvedenih koncentrisanih
voćnih sokova višnje i maline, što je uobičajen način proizvodnje voćnih
sokova u prehrambenoj industriji. Antioksidativnost dobijenih sokova je
određivana primenom DPPH metode i FRAP testa.
Dobijeni rezultati su pokazali da nije bilo značajne razlike u pogledu
antioksidativne aktivnosti u ispitivanim sokovima, bez obzira na
primenjeni tehnološki postupak proizvodnje.
Takođe, postojala je visoka korelacija između primenjenih metoda
za određivanje antioksidativne aktivnosti. Vrednosti antioksidativnog
kapaciteta su za sve tri vrste ispitivanih uzoraka bile veoma visoke. Za
hladno ceđene i enzimirane voćne sokove dobijene vrednosti su značajno
veće nego kod uzoraka dobijenih iz koncentrisanih sokova. Za uzorke
dobijene iz koncentrisanih sokova FRAP vrednosti su iznosile 26669
μmol Fe(II)/l soka za sok od višnje i 24444 μmol Fe(II)/l soka za sok od
maline, dok su DPPH vrednosti iznosile 7,38 mg TE/ml soka, za sok od
višnje, a 6,77mg TE/ml soka, za sok od maline.
Može se zaključiti da termički tretman blanširanja i enzimiranje nisu
uticali značajno na antioksidativnost ovih sokova, mada su se tretmanom
enzimiranja značajnije oslobađala jedinjenja koja doprinose povećanju
antioksidativnog kapaciteta. Kod uzoraka dobijenih iz koncentrisanih
voćnih sokova dobijene su niže vrednosti antioksidativnosti u odnosu na
84
uzorke dobijene primenom ostala dva postupka.
Antioksidativni kapacitet koncentrisanih voćnih sokova mogao bi se
povećati primenom niskotemperaturnih uparivača čijom primenom bi se
smanjili gubici vitamina, mineralnih materija i polifenola, koji doprinose
povećanju antioksidativnosti.
Ključne reči: voćni sok, višnja, malina, tehnološki postupak
proizvodnje, antioksidativnost
THE INFLUENCE OF TECHNOLOGICAL PROCESSES
OF PRODUCTION ON ANTIOXIDATIVE CAPACITY OF
CHERRY AND RASPBERRY FRUIT JUICES
Rajić J, Petrović T, Nedović V, Veljović M, Paunović D, Vukosavljević P
Institute of Food Technology and Biochemistry, Faculty of Agriculture,
University of Belgrade
The aim of this work was to investigate the influence of different
technological processes of production on antioxidative capasity of fruit
juices. Depending on the process of production of fruit in fruit juice (by
heat treatment, enzymes, etc.) the different extraction of polyphenols and
other compounds from the skin of fruit can be obtained.
The cherry and raspberry juices used in this experiment were obtained
by cold squeezing at room temperature as well as by enzymatic treatment
and squeezing. The comparison of samples was done with the cherry
and raspberry juices obtained by reconstitution of industrial produced
concentrated fruit juices, which is a common practice in production of
these juices in food industry. The antioxidative capasity of juices was
determined using DPPH and FRAP methods.
There were no significant differences in antioxidant activity in the
tested juices, regardless of the applied technological process. A high
correlation between the applied methods for the determination of
antioxidant activity was obtained. Generally, the antioxidant capacity
of all tested samples was very high. The antioxidative activity of cold
squeezed and enzimatic treated fruit juices was significantly higher than
those obtained from the concentrated juices. The FRAP values for the
85
samples of concentrated juices were 26 669 mmol Fe (II) / l juice, for
cherry juice and 24 444 mmol Fe (II) / liter of juice, for raspberry juice,
while the DPPH values were 7,38 mg TE/ml of juice for cherry juice and
6,77mg TE/ml of juice for the raspberry juice.
It can be concluded that the blanching and enzymatic treatment
did not significantly affect the antioxidative activity of these juices,
although enzymatic treatment influenced the release of compounds that
significantly increased antioxidative capasity. In the samples obtained
from the concentrated fruit juices the lower antioxidant activity was
performed compared to the samples obtained by the other two process
of production.
Genarally, antioxidant capacity of concentrated fruit juices could
be enhanced through the use of low temperature evaporator. Their
application could reduce the losses of vitamins, minerals and polyphenols
which beneficially contribute to antioxidative capasity.
Key words: fruit juice, cherry, raspberry, technological process of
production, antioxidative activity
86
02.P01 SASTAV PŠENIČNOG GLUTENA I NJEGOV
ODNOS SA REOLOŠKIM KARAKTERISTIKAMA TESTA
I TOKSIČNOSTI GLUTENA U CELIJAČNOJ BOLESTI
Janković M1a, Pešić M2, Barać M2, Dodig D1b, Kandić V1b, Žilić S1a
1
Institut za kukuruz „Zemun Polje“, 1aOdsek sa tehnološka istraživanja i
1b
Odsek za selekciju, Beograd; 2Poljoprivredni fakultet,
Katedra za prehrambene tehnologije i biohemiju, Univerzitet u Beogradu
Sposobnost pšeničnog brašna da se prerađuje u različite namirnice
u velikoj meri je određena proteinima glutena. Međutim, gluten može
izazvati celiakiju, bolest koja se odlikuje doživotnom netolerancijom na
nesvarene peptide poreklom iz proteina glutena. Gluten je glavni skladišni
protein pšeničnog brašna koga čine visoko polidisperzni sistem polimera,
klasično podeljen i dve grupe: glijadine i glutenine.
U ovom radu, sastav glijadinskih i gluteninskih frakcija pšeničnog
brašna, proizvedenog mlevenjem pet genotipova hlebne pšenice, ocenjen
je primenom SDS-PAGE i denzitometrijskom analizom. Imajući u vidu da
disulfidne veze igraju ključnu ulogu u određivanju strukture i svojstava
pšeničnog glutena, takođe je određena koncentracija disulfidnih veza,
slobodnih sulfhidrilnih grupa i ukupnog cisteina. Posebna pažnja je
posvećena utvrđivanju sadržaja glijadinskih subjedinica koje mogu
uticati na zdravlje genetski podložnih osoba.
Iako distribucija ukupnih glijadina snažno zavisi od genotipa pšenice
i uslova spoljne sredine, može se zaključiti da su α/β- i γ-glijadini
(S-bogate subjedinice) glavne komponente pšeničnog brašna, dok
je ω-glijadin (S-siromašna subjedinica) zastupljen u znatno manjim
razmerama. Koncentracija sumporom bogatih subjedinica koje mogu
izazvati celiakiju, kretala se od 47.57 do 59.16% od ukupnih ekstrahovanih
proteina. Gluteninska slika pšeničnog brašna bila je skoro uniformna sa
slikom glijadina, ali sa kvantitativnim razlikama utvrđenim u oblasti
molekulskih masa 44.7 do 71 kDa i 87.5 do 108.7 kDa. Koncentracija
A-grupe proteina, koja odgovara visoko-molekulskoj subjedinici
glutenina (HMW-GS), kretala sa od 4.40 do 25.54% od ukupnih
ekstrahovanih proteina, dok je ukupna koncentracija nisko-molekulske
subjedinice glutenina (LMW-GS) (B+C+D-grupa) u pšeničnom brašnu
bila za oko šest puta viša od koncentracije pomenute HMW subjedinice.
87
Imajući u vidu potencijalnu toksičnost pšeničnog glutena kod
genetski podložnih osoba, u poslednje vreme pokušava se da se izmene
imunogene sekvence glutena kako bi se izbegla reakcija imunskog sistema
i omogućila priprema prihvatljive i zdravstveno bezbedne hrane.
Ključne reči: Gluten, glijadin, glutenin, disulfidne veze, sulfhidrilne grupe.
WHEAT GLUTEN COMPOSITION AND ITS
RELATIONSHIP TO DOUGH RHEOLOGICAL PROPERTIES
AND GLUTEN TOXICITY IN CELIAC DISEASE
Janković M1a, Pešić M2, Barać M2, Dodig D1b, Kandić V1b, Žilić S1a
1
Maize Research Institute, Zemun Polje, 1aDepartment of Technology and 1bBreeding
Department, Belgrade; 2Faculty of Agriculture, Department of Food Technology
and Biochemistry, University of Belgrade
The ability of wheat flour to be processed into different foods is largely
determined by the gluten proteins. However, the gluten can induced
celiac disease that is characterised by a life-long intolerance to undigested
peptides derived from gluten proteins. Gluten is major storage protein
fraction of wheat flour that comprise a highly polydisperse system of
polymers, classically divided into two groups: gliadins and glutenins.
In this study, gliadin and glutenin compositions of five wheat flours
were evaluated by SDS-PAGE and densitrometric analyses. Given
that disulfide bonds play a key role in determining the structure and
properties of wheat gluten proteins, the concentration of disulfide bonds
(-S-S), free sulfhydryl groups (-SH) and total cysteine were determined.
Special attention is paid to the determination of the content of gliadin
subunits that can affect health in genetically susceptible individuals.
Although the distribution of total gliadins is strongly dependent
on wheat genotypes and growing conditions, it can be generalized that
α/β- and γ-gliadins (S-rich subunits) are major components in wheat
flours, whereas the ω-gliadins (S-poor subunits) occur in much lower
proportions. The concentration of S-rich subunits, that can cause celiac
disease, ranged from 47.57 to 59.16% of total extractable proteins. Glutenin
88
pattern of wheat flours was almost uniform with pattern of gliadins but
with high qualitative difference were found in area of molecular weight
44.7-71 kDa and 87.5-108.7 kDa. The concentration of A-group proteins,
that corresponds to the HMW-GS, ranged from 4.40 to 25.54% of total
extractable proteins, while average value of wheat flours for the total
concentration of LMW-GS (B+C+D-groups) was for about 6-fold higher
than the concentration of mentioned HMW-GS.
Given the potential toxicity of gluten, in recent times, attempts are
being made to
modify the immunogenic sequences of gluten to avoid
recognition by the immune system and to prepare safe and acceptable
foods.
Key words: Gluten, gliadin, high molecular weight glutenin subunits
(HMW-GS), low molecular weight glutenin subunits (LMW-GS),
disulfide bonds, sulfhydryl groups.
This study was financially supported by the Ministry of Education and
Science of the Republic of Serbia (Grants no. TR-31069).
89
02.P02 UtvrĐivanje uticajnih faktora
proizvodnje egzopolisaharida pomoću
prirodnog izolata Leuconostoc sp. primenom
tehnika statističkog dizajna
Davidović S, Miljković M, Šiler-Marinković S, Dimitrijević-Branković S
Tehnološko-metalurški fakultet, Univerzitet u Beogradu, Beograd
U cilju povećanja prinosa proizvodnje egzopolisaharida (EPS)
pomoću prirodnog izolata Leuconostoc sp. izvršeno je ispitivanje uticajnih
faktora procesa primenom Plackett-Burman dizajna (Design Expert, 8.0.,
trial version). Dizajn je obuhvatao jedanaest promenljivih koje se mogu
svrstati u dve grupe ispitivanih faktora: sastav podloge (sadržaj saharoze,
glukoze, fruktoze, amonijum-citrata, kvascevog ekstrakta, CaCl2, PEG400 i ekstrakta ovsa) i uslovi gajenja (vreme inkubacije, temperatura,
količina inokuluma). U skladu sa faktorijalnim dizajnom izvedeno je
osamnaest eksperimenata. Svaki faktor je ispitan na tri nivoa: -1 za donji
nivo (granica), 0 za srednji nivo i +1 za gornji nivo.
Medju ispitivanim faktorima, pozitivni efekat su imali saharoza, fruktoza,
vreme inkubacije, amonijum-citrat, kvasčev ekstrakt i CaCl2. Prinos EPSa je
bio u granicama od 0.56 do 21.02 g/l. Rezultati dobijeni statističkim dizajnom
pokazuju da testirani soj ima visok potencijal za proizvodnju EPSa. Dalja
optimizacija je predvidjena ispitivanjem faktora koji su pokazali pozitivan
efekat pomocu druge statisticke metode – metode površine odziva.
Kljucne reci: egzopolisaharidi, Leuconostoc sp., Plackett-Burman
Determination of effective factors for
exopolysaccharide production by natural
isolate Leuconostoc sp. using statistical design
Davidović S, Miljković M, Šiler-Marinković S, Dimitrijević-Branković S
Faculty of Technology and Metallurgy, University of Belgrade, Belgrade
In order to increase the yield of exopolysaccharides (EPS) production
by natural isolate Leuconostoc sp. an investigation of the factors influencing
90
the process was performed by Plackett-Burman design (Design Expert
8.0., trial version). The design was comprised eleven variables that can
be classified into two groups of influences: the influence of the substrate
(sucrose, glucose, fructose, ammonium citrate, yeast extract, CaCl2, PEG400 and oat extract), and the influence of growing conditions (incubation
time, temperature, amount of inoculum).
Based on factorial design eighteen experiments were performed. Each
factor was examined at three levels: -1 for low level, 0 for intermediate and
+1 for high level. Among tested factors positive effect on exopolysaccharide
yield had sucrose, ammonium -citrate, fructose, yeast extract, CaCl2 and
incubation time. EPS yield varied from 0.56 to 21.02 g/l. The results from
statistical design showed that tested strain has high potential for EPS
production. Further optimization with positive factors should be done
by the other statistical design technique - response surface methodology.
Key words: exopolysaccharide, Leuconostoc sp., Plackett-Burman
91
02.P03 VIABILITY OF LACTOBACILLUS CASEI
AND SHORT-CHAIN-ORGANIC ACID PRODUCTION
IN SYNBIOTIC CARROT JUICE DURING
REFRIGERATED STORAGE
Petreska Ivanovska T, Petrushevska-Tozi L, Kavrakovski Z, Mladenovska K
University “Ss Cyril and Methodius”, Faculty of Pharmacy, Skopje, Macedonia
Introduction: New approach for microencapsulation of
Lactobacillus casei using spray-drying method was employed to
improve the viability of the probiotic and achieve targeted delivery in
the lower intestine after oral administration. Optimal formulation of
the probiotic and prebiotic (fructooligosaccharide) loaded chitosanCa-alginate microparticles was prepared, with the viability of the
probiotic after preparation 11.3±0.5 log cfu/g, d 50 8.77±0.4 μm, zeta
potential 21.56±1.1 mV and Ca-content 0.94±0.15 mg/10mg.
The aim: The aim of this study was to investigate the viability of
the probiotic in carrot juice and production of lactic and acetic acid as
in vivo promoters of probiotic’s growth during refrigerated storage of
the juices at 4°C for 6 weeks when the juice was inoculated with free
and encapsulated cells.
Method: The synbiotic juices were prepared by extraction of
washed and peeled carrots, subsequently pasteurized at 80 °C for 20
min. The viability of L. casei was determined on MRS agar during
preparation and then weekly for 6 weeks using a plate-count method.
The production of lactic and acetic acid was followed at determined
time intervals by HPLC.
Results: The viability of L. casei in synbiotic carrot juices with free
and microencapsulated cells after 6 weeks of cold storage was 5.74±0.11
log cfu/ml and 8.52±0.2 log cfu/ml, respectively. Accordingly, the
analysis of organic acids showed that higher amount was produced
in juice containing synbiotic microparticles, 2.7 and 0.69 mg/ml
for lactic and acetic acid, respectively, while in free cells juice the
respective quantity was 2.1 and 0.37 mg/ml.
Conclusion: In conclusion, the effective preservation of the
probiotic cells provided survival rate of the microencapsulated L.
casei in carrot juice to be above the therapeutic level and ensured
92
production of lactic and acetic acid during the investigation period.
The sensory and textural properties of the juice were maintained.
Key words: Lactobacillus casei, viability, synbiotic carrot juice,
short-chain-acid production
93
02.P04 AKTIVNOST EKSTRAKTA DVE VRSTE DIVLJE
KRUŠKE NA BAKTERIJU SALMONELLA TYPHIMURIUM
Kundaković T1, Ćirić A 2, Soković M2
1
Katedra za farnakognoziju, Farmaceutski fakultet, Univerzitet u Beogradu,
2
Institut za biološka istraživanja “Siniša Stanković”, Beograd
Testirani su dihlormetanski i metanolni ekstrakti listova i kore
vrsta Pirus piraster Burgst. i Pirus amygdaliformis Villars (Malaceae)
na bakteriju Salmonella typhimurium. S. typhimurium je jedna od dve
vrste bakterija roda Salmonella koje su primarno odgovorne za trovanje
salmonelom iz hrane. Metanolni ekstrakt listova i kore P. piraster je
bogat arbutinom (listovi 71%; kora 49%), dok metanolni ekstrakti P.
amygdaliformis imaju niži sadržaj arbutina (listovi 2,4%; kora: 2,0%),
određeno HPLC metodom.
Biljni materijal je sakupljen na planini Ozren u Srbiji tokom 2010.
Kora i listovi su odvojeni i osušeni na sobnoj temperaturi. Ekstrakcija
je izvršena cikoheksanom, dihlormetanom i metanolom (70%, V/V) na
sobnoj temperaturi. Antimikrobna aktivnost ekstrakata je testirana na
bakteriju Salmonella typhimurium (ATCC 13311) i određene minimalne
inhibitorne koncentracije (MIC) i minimalne baktericidne koncentracije
(MBC) mikrodilucionom metodom. Takođe, standardne substance
arbutin, streptomicin i ampicilin su testirani pod istim uslovima.
Testirani ekstrakti su ispoljili sličnu antibakterijsku aktivnost
protiv testiranog patogena sa MIC vrednostima 0,1-0,2 mg/ml i MBC
vrednostima 0,2-0,25 mg/ml. MIC i MBC vrednosti za arbutin su bile iste
0,25 mg/ml, dok su MIC vrednosti za standarne antibiotike bile niže 0,51,0 mg/ml, odnosno MBC 1,0-2,0 mg/ml. Dobijeni rezultati za testirane
metanolne ekstrakte mogu biti delimično pripisani prisutnom arbutinu
koji je poznat antimikrobni agens.
Ključne reči: antimikrobna aktivnost, Pirus piraster, Pirus amygdaliformis,
Salmonella typhimurium, arbutin
Zahvaljujemo se Ministarstvu prosvete i nauke Republike Srbije
(Projekti No. 173021 i 173032) za finansiranje ovog istraživanja.
94
ACTIVITY OF THE EXTRACTS OF TWO SPECIES
OF WILD PEAR AGAINST BACTERIA SALMONELLA
TYPHIMURIUM
Kundaković T1, Ćirić A 2, Soković M2
1
Department of Pharmacognosy, Faculty of Pharmacy, University of Belgrade,
2
Institute for Biological Research “Siniša Stanković”, Belgrade
The dichloromethane and methanol extracts of leaves and bark of Pirus
piraster Burgst. and Pirus amygdaliformis Villars (Malaceae) were tested
against bacteria Salmonella typhimurium. S. typhimurium is one of the two
species of bacteria in the Salmonella genus that are primarily responsible
for salmonella food poisoning. The methanol extracts of leaves and bark
of P. piraster were rich in arbutin (leaves 71%; bark 49%), while methanol
extracts of P. amygdaliformis had lower content of arbutin (leaves 2,4%;
bark: 2,0%) determined by HPLC method.
Plant material was collected on the Mountain Ozren in Serbia during
2010. The cortex and the leaves were selected and dried at room temperature.
The extraction was carried out with cyclohexane, dichloromethane and
methanol (70%, V/V) at room temperature. The antimicrobial activity
of extracts was tested against Salmonella typhimurium (ATCC 13311)
and minimal inhibitory concentration (MIC) and minimal bactericidal
concentration (MBC) were determined using microdilution method. Also,
standard substances arbutin, streptomycin and ampicillin were tested
under the same condition.
The tested extracts exhibited similar antibacterial activity against
tested pathogen with MIC values 0,1-0,2 mg/ml and MBC 0,2-0,25 mg/
ml. MIC and MBC values of arbutin were the same 0,25 mg/ml, while MIC
values for standard antibiotics were lower 0,5-1,0 mg/ml and MBC 1,0-2,0
mg/ml. The obtained results for tested methanol extracts could be partly
attributed to present arbutin which is known as potent antimicrobial agent.
Key words: antimicrobial activity, Pirus piraster, Pirus amygdaliformis,
Salmonella typhimurium, arbutin
Acknowledgements. Authors wish to express their gratitude to the
Ministry of Education and Science of the Republic of Serbia (Project No.
173021 and 173032) for financial support of this study.
95
02.P05 ANTIOKSIDATIVNE OSOBINE BOJENIH
MATERIJA U TEHNOLOGIJI ŠEĆERA
Šereš Z1, Gyura J1, Šoronja Simović D1, Pajin B1, Sakač M2, Mišan A 2, Lončarević I1
Tehnološki fakultet, Univerzitet u Novom Sadu; 2Naučni institut za prehrambene
tehnologije, Univerzitet u Novom Sadu
1
Reakcije tamnjenja predstavljaju zanimljivu oblast istraživanja za
implementaciju u prehrambenoj tehnologiji. Razvoj nekih neenzimskih
reakcija tamnjenja, kao što je Maillard reakcija, je nedavno povezan sa
formiranjem jedinjenja sa snažnim antioksidativnim osobinama. U
ovom radu je diskutovan odnos između promena boje usled neenzimskog
tamnjenja i formiranje jedinjenja sa antioksidativnim kapacitetom. U
tehnološkom postupku proizvodnje šećera zastupljena su karamel boje,
melanoidini, polifenolna jedinjenja gvožđa, melanini kao bojene materije.
Cilj ovog rada je ispitivanje korelacije između promene boje usled
neenzimskog tamnjenja i formiranja jedinjenja sa antioksidativnim
osobinama. U tehnologiji šećera bojene materije tipa melanoidina, kao
rezultat Maillard reakcije, nastaju tokom procesa uparavanja retkog do
gustog soka i tokom procesa kristalizacije. Boja gotovog proizvoda u
tehnologiji šećera zavisi od tipa bojenih materija koji dominiraju u polaznom
sirupu za kristalizaciju A proizvoda. Melanoidini se ugrađuju u sam kristal
i to najčešće u centralni deo, te direktno utiču na boju finalnog proizvoda.
Rezultatipotvrđujuda jeizmeđu sadržaja bojenih materija i ukupnih
polifenola u međuproizvodima faze uparavanja i kristalizacije pri
proizvodnji šećera, postoji pozitivna korelacija. Kako rastu bojene
materije u proizvodima, tako raste sadržaj ukupnih polifenola, odnosno
proizvodi sa nižim stepenom rafinacije bogatiji su antioksidansima.
Koeficijent korelacije r=-0,1908 između sadržaja bojenih materija i
antiradikalske aktivnosti međuproizvoda faze uparavanja i kristalizacije
ukazuje da se sa povećanjem bojenih materija povećava i antiradikalska
aktivnost (smanjuje se IC50 vrednost).
Ključne reči:boja, melanoidi, šećeri
Rad je finansiran od strane Ministarstva prosvete i nauku Republike
Srbije (Projekat TR31014).
96
ANTIOXIDATIVE PROPERTIES OF COLOURED
MATTER IN THE SUGAR TECHNOLOGY
Šereš Z1, Gyura J1, Šoronja Simović D1, Pajin B1, Sakač M2, Mišan A 2, Lončarević I1
Faculty of Technology, University in Novi Sad; 2Institute of food technology,
University in Novi Sad
1
Browning reactions are interesting area of researchfor implementation
in the food technology. The developmentof somenon-enzymaticbrowning
reaction, such as Maillardreaction, has recently beenassociatedwith
the formation ofcompounds withpotent antioxidantproperties.
Thispaper discusses therelationshipbetweencolor changesdue tononenzymatic browning andcompounds formationwithantioxidantcapacity.
Thetechnological process ofthesugarproduction there are few colored
compound such as caramels, melanoidines, iron phenoliccompounds
and melanins.
The aim of this study was to examine the correlation between color
changes due to non-enzymatic browning and forming of compounds with
antioxidant properties. In the sugar technology the colored compounds
such as melanoidin, as a result of Maillard reactions, occures during the
process of evaporation of the thin juice to thick juice as well as during the
crystallization process. Color of the final product in the sugar technology
depends on the type of coloring compounds which dominate in the
initial syrup for crystallization of A products. Melanoidines built into
the crystal, mostly in the central part, and directly affect the color of the
final product.
Colorof the final productin the sugar technologydependson the
type ofcolored compundswhich dominatein the initialofsyrupfor
crystallisationof A product. Melanoidinesbuilt into thecrystal, mostly in
the central part, and directlyaffect thecolor ofthe final product.
The results confirmthat between the content of colored compoundsand
the contentof total polyphenolsinintermediate products in phase of
evaporation as well as in the crystallization ofthesugar production, there
is a positivecorrelation.How the content of colored compounds increase,
so does the totalpolyphenolcontent, which means that the productswith
low levels ofrefinementare richerin antioxidants. The correlation
coefficientr=-0.1908between the content of colored compounds
97
andscavenging activityof intermediateproducts ofevaporation stages as
well as of crystallization, indicatesthat the increase ofcontent of colored
compounds increases the antiradical activity(IC50valuedecreases).
Key words: color, melanoidines, sugar
The experiments are supported by the Ministry of education and science
of the Republic of Serbia (Project TR31014).
98
02.P06 ZNAČAJ PREHRAMBENE INDUSTRIJE U SVETU
Nikolić M, Božić D
Univerzitet u Beogradu, Poljoprivredni fakultet, Beograd
Prehrambena industrija ima značajno mesto u strukturi ukupne
industrije i predstavlja jednu od najdinamičnijih grana svetske ekonomije.
U zavisnosti od nivoa ukupne ekonomske i agrarne razvijenosti, kao i
sirovinske osnove, oko 60-80% primarne poljoprivredne proizvodnje se
preradi, obradi i pripremi za finalnu potrošnju u prehrambenoj industriji.
Na taj način prehrambena industrija doprinosi rešavanju problema gladi
i zadovoljavanju prehrambenih potreba rastuće svetske populacije.
U radu se analizira mesto prehrambene industrije u privrednom
razvoju i privrednoj strukturi u svetu i po odabranim regionima.
Izvršena je i komparacija pokazatelja doprinosa prehrambene industrije
privrednom razvoju po grupama zemalja na različitom nivou ekonomskog
razvoja. Na osnovu toga moguće je definisati zakonomernosti u pogledu
povezanosti ukupnog nivoa ekonomske razvijenosti određenog područja
i razvoja prehrambene industrije.
Proizvodnja hrane, pića i duvana učestvuje sa oko 10% u strukturi
prerađivačke industrije u svetu i predstavlja jednu od najznačajnijih
oblasti ovog sektora, koja se po značaju može izjednačiti sa ekstraktivnom
industrijom ili sa celokupnom proizvodnjom električne enegrije, gasa
i vode. U pogledu zaposlenosti, industrija proizvodnje hrane, pića i
duvana angažuje oko 10% radne snage u razvijenim i 20-30% u zemljama
u razvoju, potvrđujući svoj dominantan položaj u prerađivačkoj i
celokupnoj industriji.
Pozicioniranje prehrambene industrije u svetskoj ekonomiji, kao
i sagledavanje regionalnih razlika, ukazuje na mogućnosti pojedinih
regiona da dostignu nivo samodovoljnosti u proizvodnji hrane, kao i na
perspektive razvoja prehrambene industrije.
Ključne reči: prehrambena industrija, regionalna analiza, proizvodnja
hrane.
99
SIGNIFICANCE OF FOOD INDUSTRY IN THE WORLD
Nikolić M, Božić D
University of Belgrade, Faculty of Agriculture, Belgrade
The food industry has a significant place in the structure of the total
industry and represents one of the most dynamic sectors of the world
economy. Depending on the level of overall economic and agrarian
development, and the production of raw materials, about 60-80 percent
of the primary agricultural production is processed and prepared for
final use in the food industry. Thus, food industry contributes to solving
the problem of hunger and meeting the nutritional needs of a growing
world population.
The paper analyzes the place of the food industry in the economic
development and economic structure in the world and selected regions.
Regional comparison of importance of food industry points to the
regularities concerning the connection between the overall level of
economic development of an area and the development of the food
industry.
The industry of food, beverages and tobacco accounts for about
10 percent in the structure of manufacturing industry in the world
and represents one of the most important areas of the sector, whose
significance can be equalised with the total mining or the overall
production of electricity, gas and water. In terms of employment, the
industry of food, beverage and tobacco employ typically about 10 percent
of the total labour force in the developed countries and 20-30 percent
in the developing countries, confirming its dominant position in the
manufacturing and the overall industry.
Positioning of the food industry in the world economy, as well as
consideration of regional differences, point to the ability of particular
regions to reach the level of self-sufficiency in food production, as well as
the future development of the food industry.
Key words: the food industry, regional analysis, and food production.
100
02.P07 ZP HIBRIDI KUKURUZA KAO SIROVINA ZA
PROIZVODNJU HRANE
Radosavljević M, Milašinović-Šeremešić M, Terzić D, Todorović G, Pajić Z, Filipović M
Institut za kukuruz »Zemun Polje«, Beograd-Zemun
Posmatrano sa aspekta ishrane čoveka, žita imaju ogroman
značaj. Čovek ih je oduvek koristio u svojoj ishrani. Svakodnevna
upotreba integralnih žita predstavlja jedan od osnovnih principa
pravilne i zdrave ishrane. Mnoge naučne studije su pokazale da
proizvodi od integralnog brašna imaju prednosti nad proizvodima
od belog brašna, a redovno konzumiranje hleba i peciva od različitih
integralnih žita može znatno da smanji rizik od razvoja nekih
bolesti. Kukuruz, pšenica i pirinač čine 87% proizvodnje svih žita
širom sveta i obezbeđuju 43% svih kalorija u hrani. U Srbiji je
kukuruz tradicionalno nacionalna ratarska biljka broj jedan, ali je
i pored visoke nutritivne vrednosti zrna njegovo učešće u ishrani
malo. Dostignuća u oplemenjivanju kukuruza omogućavaju da
se namenskim gajenjem hibrida posebnih i jedinstvenih svojstava
zrna značajno proširi asortiman visokovredne hrane. Polazeći od
do sada ostvarenih naučnih rezultata, potencijalnih mogućnosti,
stanja i potreba na tržištu, a u skladu sa preporukama nutricionista,
proizvodnja hrane poboljšane nutritivne vrednosti na bazi kukuruza
se smatra izuzetno aktuelnom i atraktivnom.
U ovom radu su opisani kvalitet i mogućnosti korišćenja zrna osam
ZP hibrida specifičnih svojstava. Prikazani su rezultati uporednih
ispitivanja fizičkih karakteristika (apsolutna i hektolitarska masa,
gustina, indeks f lotacije, otpornost na mlevenje, tvrda i meka
frakcija endosperma, indeks apsorpcije vode), strukture (sadržaj
perikarpa, klice i endosperma) i hemijskog sastava (sadržaj skroba,
proteina, ulja, pepela i celuloze) hibrida kukuruza belog i crvenog
zrna, hibrida kokičara, polutvrdunca i voštanog tipa kukuruza u
odnosu na odgovarajuće parametre dobijene za nove hibride tipa
zubana. Sve u radu korišćene metode detaljno su opisane u ranije
objavljenim radovima.
Velike razlike u ispitivanim fizičkim karakteristikama, strukturi
i hemijskom sastavu zrna ZP hibrida specifičnih svojstava pružaju
101
raznovrsne mogućnosti njihove primene u proizvodnji visokovredne
hrane na bazi kukuruza.
Ključne reči: kukuruz, hibridi specifičnih svojstava, hrana
ZP MAIZE HYBRIDS AS A RAW MATERIAL IN FOOD
PRODUCTION
Radosavljević M, Milašinović-Šeremešić M, Terzić D, Todorović G, Pajić Z, Filipović M
Maize Research Institute, Zemun Polje, Belgrade-Zemun
Cereals are very important from the aspect of human nutrition. Man
has always used them in their diet. Daily use of whole grain cereals is
one of the basic principles of correct and healthy diet. Many scientific
studies have showed that the whole grain flour-based products had many
advantages over white flour-based products, while regular consumption
of bread and pastries made of whole grain flour can significantly reduce
risk of certain diseases. Maize, wheat and rice comprise 87% of all
cereals production worldwide, and provide 43% of all calories in food.
In Serbia, maize has been traditionally cultivated as a number one
field crop, but in spite of a high nutritive value of its grain its share in
food has been insignificant. The achievements in maize breeding have
provided cultivation of hybrids with specific and unique grain traits,
which broadened the assortment of highly-valuable food. Based on actually
achieved scientific results, potential possibilities, state of the markets and
their requirements, and in accordance with the recommendations of food
scientists, the production of maize-based food of the improved nutritive
value is considered exceptionally actual and attractive.
Quality and possibilities of grain use of eight ZP maize hybrids with
specific traits were described in the present study. Furthermore, this
study presents the results of comparative studies of physical properties
(1000-kernel weight, test weight, density, flotation index, milling
response, hard and soft fraction of endosperm, water absorption index),
structure (contents of pericarp, germ and endosperm) and the chemical
composition (contents of starch, proteins, oil, ash and cellulose) of whiteand red-seeded maize hybrids, popping maize hybrids, semi-flint and
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waxy maize hybrids in relation to corresponding parameters obtained for
dent hybrids. All methods applied in this study were described in detail
in previously published papers.
Great differences in physical traits, structure and the chemical
composition of grain of observed ZP maize hybrids with specific traits
provide diverse possibilities of their use in highly-valuable maize-based
food products.
Key words: maize, hybrids with specific traits, food
103
02.P08 FUNKCIONALNA HRANA
Konstantinović Birovljev B
Zavod za zašitu zdravlja studenata, Beograd
Funkcionalna hrana je hrana koja pored svoje osnovne nutritivne
uloge ima korisno dejstvo na zdravlje. Ova hrana sadrži komponente koje
su prirodni sastojak namirnica ili su u nju dodate neke druge korisne
supstance ili su odstranjene nepoželjne komponente iz neke namirnice.
Japan je vodeća zemlja u ovoj oblasti. Godine 1991. postavljen je
koncept Hrana za specijalnu zdravstvenu upotrebu (FOSHU). Ovakva
hrana mora imati odobrenje od Ministarstva zdravlja i evidentne naučne
dokaze da konzumiranje takve hrane povioljno utiče na zdravlje.
Danas je sve više takvih naučnih dokaza koji potvrđuju da neke
namirnice ili njihove komponente imaju povoljan efekat na zdravlje.
U vezi sa tim moderna nauka o ishrani prevazilazi stari klasični
koncept o izbegavanju deficita i bazičnom unosu nutrijenasa jednim
novim konceptom pozitivne ili optimalne ishrane.
Funkcionalna hrana promoviše wellnes, ali ne može biti zamena
za dobro izbalansiranu regularnu ishranu ali zajedno sa njom može
doprineti smanjenju rizika za nastanak mnogih akutnih i hroničnih
bolesti.
Ključne reči: funkcionalna hrana, wellnes, rizik
FUNCTIONAL FOOD
Institute of public health for students, Belgrade
Functional foods do more than just provide nutrients – they may play
a role in reducing risk of disease or in improving health. These foods
include health-promoting ingredients or natural components found in
conventional, fortified, enriched or enhanced foods dietary supplement,
a medical food or a food for special dietary use.
Japan has led the world in this area. In 1991, the concept of Foods
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for Specified Health Use (FOSHU) was established. Foods identified as
FOSHU must be approved by the Minister of Health and Welfare after
the submission of comprehensive science-based evidence to support the
claim for the foods when they are consumed as part of an ordinary diet.
There is now increasing scientific evidence to support the hypothesis
that some foods and food components have beneficial physiological and
psychological effects over and above the provision of the basic nutrients.
Today, nutrition science has moved on from the classical concepts
of avoiding nutrient deficiencies and basic nutritional adequacy to the
concept of “positive” or “optimal” nutrition.
Functional foods may help promote wellness, but they can’t make
up for poor eating habits. Nutritional research has shown that eating
functional foods on a regular basis, as part of a balanced and varied
diet, can enhance health and reduce the risk of many acute and chronic
diseases.
Key words: functional foods, wellness, risk
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02.P09 EFEKAT LANENOG SEMENA U HRANI ZA
KOKE NA SASTAV MASNIH KISELINA JAJA
Šobajić S1, Đuričić I1, Timić J1, Vicković D2
1
Katedra za bromatologiju, Farmaceutski fakultet Univerziteta u Beogradu,
2
Fakultet veterinarske medicine, Univerzitet u Beogradu
Veliki broj naučnih istraživanja ukazuje na značaj esencijalnih masnih
kiselina omega-3 serije na zdravlje ljudi. Među masnim kiselinama
omega-3 serije najznačajniju ulogu imaju eikozapentaenska (EPA),
dokozaheksaenskakiselina (DHA) poreklom iz riba, kao i α-linolenska
kiselina (ALA) poreklom iz biljaka – posebno bogat izvor je seme lana.
Obzirom na naučnu dokazanost pozitivnog dejstva na zdravlje ljudi,
postoje različiti načini uključivanja omega-3 masnih kiselina u ishranu
ljudi. Jedan od načina je konzumiranje dijetetskih suplemenata koji
kao aktivnu komponentu sadrže omega-3 masne kiseline, dok je drugi
način obogaćivanje (fortifikacija) uobičajenih namirnica. Korišćenje tzv.
“dizajnirane hrane” obogaćene odgovarajućom aktivnom komponentom
sa dokazanim pozitivnim efektom na ljudsko zdravlje poslednjih godina
nalazi sve veću primenu.
Cilj studije bio je ispitivanje sadržaja pojedinih masnih kiselina
u žumancu običnih konzumnih jaja i u žumancu “dizajniranih” jaja
proizvedenih ishranom koka nosilja hranom obogaćenom lanenim
semenom.
Trideset koka nosilja (Lohman) starosti 23 nedelje, hranjeno je tokom
2 meseca standardnom hranom na bazi kukuruza obogaćenom lanenim
semenom, u količini koja je davala sadržaj ALA u lipidima hrane od 0,9%.
Lipidi žumanca ovih jaja i lipidi običnih konzumnih jaja su analizirani
na sastav masnih kiselina. Nakon ekstrakcije lipida iz žumanaca, masne
kiseline su derivatizovane u metil-estre. Identifikacija i kvantitativni
sadržaj pojedinačnih masnih kiselina vršena je kapilarnom gasnom
hromatografijom.
Analize sadržaja masnih kiselina u dve vrste ispitivanih jaja pokazale
su da je statistički značajno veći procenat ukupnih masnih kiselina
omega-3 serije bio u žumancu nakon korišćenja koncentrata obogaćenog
lanenim semenom. U dizajniranim jajima sadržaj α-linolenske kiseline
bio je 1,14%, dok je običnim komercijalnim konzumnim jajima iznosio
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0,25 %. Sadržaj DHA u dizajniranim jajaima bio je 7,17%, dok je u običnim
jajima iznosio 3,4%. Takođe je u dizajniranim jajima nađen manji sadržaj
arahidonske kiseline. Primenjen način ishrane koka nije značajno uticao
na sadržaj zasićenih masnih kiselina u dizajniranim jajima.
Na osnovu rezultata može se zaključiti da suplementacija koncentrata
za koke nosilje lanenim semenom kao izvorom esencijalnih masnih
kiselina omega-3 serije može biti dobar način za povećanje dijetarnog
unosa omega-3 masnih kiselina korišćenjem svakodnevnih namirnica.
Ključne reči: dizajnirana jaja, omega-3 masne kiseline, laneno seme,
hrana za životinje
EFFECT OF FLEXSEED IN HENS’ FEED ON YOLK
FATTY ACID COMPOSITION
Šobajić S1, Đuričić I1, Timić J1, Vicković D2
1
Bromatology Department of Pharmacy, University of Belgrade, Serbia, 2Faculty of
Veterinary Medicine, University of Belgrade, Serbia
A large number of scientific research shows the importance of
essential fatty acids from omega-3 series on human health. Among
omega-3 fatty acids eicosapentaenoic (EPA) and docosahexaenoic acid
(DHA) from fish, and α-linolenic acid (ALA) originating from plants
(a particularly rich source is flax seed) are the most important. Given
the scientific proof of their positive effects on human health, there are
different ways of increasing omega-3 fatty acids intake. One way is by
consuming dietary supplements that contain omega-3 fatty acids, while
the other one is enrichment (fortification) of common foods. Production
of so-called “designer food” that is enriched with appropriate components
with known positive effects on human health is increasing.
The aim of the study was to examine the effect of enriching usual feed
for laying hens with flexseed on the content of individual fatty acids off
egg yolk.
Thirty hens (Lohman), aged 23 weeks, were fed during 2 months with
standard maize-based feed enriched with flaxseed. The content of ALA
in designed feed was 0.9%. Yolk lipids of the ordinary commercial eggs
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and designer eggs were analyzed for fatty acid composition. After lipid
extraction, fatty acids were derivatized to methyl esters. Identification
and quantitative content of individual fatty acids was carried out by
capillary gas chromatography.
Analysis of fatty acid composition of two types of examined eggs
showed that a significantly higher percentage of total omega-3 fatty acids
was in the yolk after using flaxseed enriched concentrates. The content of
α-linolenic acid was 1,14% in designer eggs, while in ordinary commercial
eggs was 0.25%. The contents of DHA in yolk was even more influenced
with the feed’ lipid composition (7.17% in designer eggs in comparison
with 3.4% in control eggs). The content of arachidonic acid was also lower
in designer eggs. There were no statistically significant differences in the
content of saturated fatty acids in both analyzed egg types.
Based on the results it can be concluded that addition of flaxseed
in laying hens’ feed can be a good way for increasing dietary intake of
omega-3 fatty acids.
Key words: designed eggs, omega-3 fatty acids, flax seed, feed
108
02.P10 Hranljiva i energetska vrednost
mešavine brašna pšenice i pečurke Boletus edulis
Stojanović J1, Nikolić N1, Karabegović I1, Lazić M1, Mastilović J2
Univerzitet u Nišu, Tehnološki fakultet u Leskovcu, 2Naučni institut za prehrambene
tehnologije, Univerzitet u Novom Sadu, Novi Sad
1
Boletus edulis je jestiva pečurka, bogata kvalitetnim proteinima.
Pečurke pored hranljive vrednosti imaju i medicinski značaj. Poznato
je da se koriste u lečenju mnogih bolesti kao što su epilepsija, bolesti
kože, reumatoidni artritis, dijareja, disenterija, za lečenje bolesti jetre
i žučne kese, za jačanje srca i dr. Primenom brašna pečurke Boletus
edulis za zamenu pšeničnog brašna, prehrambeni proizvod se obogaćuje
proteinima i drugim hranljivim komponentama pečurke. U radu je
ispitana hranljiva i energetska vrednost mešavine pšeničnog i brašna od
pečurke, u odnosu 80:20 m/m. Korišćeno je pšenično brašno “Fidelinka”,
Subotica, tip 500. Brašno pečurke je dobijeno sušenjem sveže pečurke
ubrane na lokalitetu Piskupovo, Leskovac, na 35 oC, mlevenjem i sejanjem
kroz sito veličine otvora 0.30 mm. Sadržaj proteina (SP) odredjen je
metodom po Kjeldahl-u (Nx5.7), sadržaj ukupnih ugljenih hidrata
(SUH) metodom po Luff-Schoorl-u, a sadržaj celuloze standardnom
metodom po Kürschner-Hanak-u. Sadržaj lipida odredjen je dvostrukom
ekstrakcijom sa trihloretilenom (1:20 m/v) uz refluks, na temperaturi
ključanja rastvarača, u toku 45 minuta, a sadržaj pepela spaljivanjem
materijala na 800oC, u toku 5 h. Energetska vrednost sračunata je kao
EV=(SP+SUH)x17+SLx37. Rezultati hemijskog sastava pšeničnog i brašna
pečurke ukazuju da dodatak brašna pečurke povećava sadržaj celuloze
za 49.7%, proteina za 38,8%, lipida za 24.5% i sadržaj pepela za 4.1%, a
smanjuju sadržaj glutena za 20.0%, ugljenih hidrata za 10.1% i energetsku
vrednost za 4.0%.
Ključne reči: pšenica, mešavina brašna, Boletus edulis, hranljiva
vrednost, energetska vrednost
109
Nutritional and energetic value of wheat
and Boletus edulis mushroom flour mixture
Stojanović J1, Nikolić N1, Karabegović I1, Lazić M1, Mastilović J2
University of Niš, Faculty of Technology, Leskovac, 2Institute of Food Technology,
University of Novi Sad, Novi Sad
1
Mushroom Boletus edulis is edible fungi, delicious nutritional food
and good source of high quality protein. Mushrooms have medicinal
importance too. It was reported they cure many diseases as epilepsy,
skin diseases, heart ailments, rheumatoid arthritis, cholera, diarrhea,
dysentery, liver and gall bladder diseases etc. The replacement of wheat
flour by Boletus edulis mushroom flour, the food products are enriched
by protein and other nutritional components of mushroom, and the
content of gluten is decreased. In the present work the nutritional and
energetic value of wheat-mushroom flour mixture (80:20 w/w) was
observed. The wheat flour, type 500 by “Fidelinka”, Subotica, Serbia,
was used and Boletus edulis flour was obtained from fresh mushroom,
originated from region Piskupovo, Leskovac, Serbia, after drying at 35
o
C, milling and sieving through a 0.30 mm riddle. The protein content
(PC) of flours was determined by the Kjeldahl method (Nx5.7), the
total carbohydrates content (CHC), by Luff-Schoorl’s method and the
content of cellulose according to the standard procedure of KürschnerHanak. The lipids content (LC), was determined by trichloroethylene
duplicate extraction, for the same sample, by using reflux (1:20 w/v), at
boiling temperature, during 45 minutes and the ash content by staking
of material at 800oC, during 5 h. The energetic value was calculated as
EV=(PC+CHC)x17+LCx37. Based on results on chemical composition of
wheat and mushroom flour, it is shown that the addition of Boletus edulis
flour increases cellulose content for 49.7%, protein content for 38,8%,
lipid content for 24.5% and ash content for 4.1% while decreases gluten
content for 20.0%, carbohydrates content for 10.1% and energetic value
for 4.0%.
Key words: wheat, Boletus edulis, flour mixture, nutritional value,
energetic value
110
02.P11 GvoŽđe i njegova jedinjenja u
fortifikaciji bezalhoholnih pića
Blazevska Z
Vita Nova-ZA d.o.o., Skopje, Makedonija
Gvožđe i jedinjenja gvožđa nalaze se u hrani biljnog i životinjskog porekla.
Suplemetacija gvožđem praktikuje se u cilju prevencije deficita, a nakon toga
i u cilju terapije anemije. Deficit gvožđa je jedna od najčešče zastupljenih
mikronutrijentnih deficita. Po statistici dobijenoj iz Svetske zdravstvene
organizacije, oko 30% svetske populacije pati od deficit gvožđa u obliku anemije.
U toku 1980. do 1990. godine povećava se interesovanje za obogaćivanje
bezalkoholnih pića sa mineralima gvožđa, pa se sve više istraživanja vrši
sa ovim mineralom i njegovim solima u cilju pronalaženja inovativnih
jedinjenja koje bi dali zadovoljavajuće rezultate.
Cilj rada je bio da se ispitaju u uporednoj studiji rastvorljivost,
stabilnost i boja proizvoda dobijenih dodatkom šest različitih neorganskih
jedinjenja gvožđa u količini od 15% preporučenog dnevnog unosa (2,1
mg/l) u dva različita matriksa–nektar od kupine i nektar na bazi vodenog
napitka sa ukusom maline.
Metodologija: prlikom izrade ove studije koristili smo dvovalena i
trovalenta jedinjenja gvožđa u obliku praška koje smo rastvarali u sokovima
nektar kupina i nektar na bazi vodenog napitka sa ukusom maline. Oba
nektara u kolicini od 330 ml su stavljene u providnim staklenim bočicama i
pasterizova na 9PU (referentna temperatura 80oC, z=10). Oba dva napitka su
nakon ovoga čuvana na tri različita načina: na dnevoj svetlosti i T=20oC, na
tamnom i T=20oC i na tamnom i T=40oC u period od 34 dana.
Boja i stabilnost boje je odeđivana preko UV-VIS spektrometara,
a rastvorljivost jedinjenja gvožđa preko AAS (atomska absorpciona
spektrometrija).
Rezultati i diskusija: Jedinjenja dvovalentnog gvožđa su pokazala
zadovoljavajuću rastvorljivost. Jedinjenja trovalentnog gvožđa su
bila manje rastvorna u vodi i može se pretpostaviti da bi imala lošiju
bioiskoristljivost. Jedinjenja trovalentnog gvožđa su manje uticala na
senzorne karakteristike napitaka u odnosu na jedinjenja Fe(II).
Ključne riječi: gvožđe, oligoelemenat, anemija, obogacivanje.
111
IRON AND ITS COMPOUNDS IN FORTIFICATION OF
BEVERAGES
Blazevska Z
Vita Nova-ZA d.o.o., Skopje, Makedonija
Iron and iron compounds could be found in foodstuff of vegetable
and animal origin. Iron fortification is used for the prevention of iron
deficiency, and also anemia treatment. Iron deficiency represents one of
the most common micronutrient deficits. According to WHO data 30%
of world’s population suffer from iron deficiency induced anemia.
In the 1980’s and 1990’s there was much interest in enriching
beverages as functional foods with iron minerals, so more studies have
been conducted with this mineral and its salts in finding adequate
innovative compounds that would give satisfactory results.
Main purpose of this study was to compare influence of various iron
compounds and its solubility, stability and color in beverages by adding
six different inorganic iron compounds in concentration of 15% RDA (2.1
mg/l) in two different matrixes – blackcurrant nectar and near -water
drink with raspberry – pomegranate flavor.
Methodology: during this study we have used Fe(II) i Fe(III)
compounds in powder form which were dissolved in blackcurrant
nectar and near -water drink with raspberry – pomegranate flavor.
Both beverages were filled in white glass bottles (330 ml each) and fully
pasteurized at 9PU (reference temperature 80oC, z=10). Both beverages
have been stored under three different sets of conditions – daylight at
T=20oC, darkness at T=20oC, darkness at T=40oC in period of 34 days.
Color and stability were determined with UV-VIS spectometer,
and solubility of iron compounds was determined with AAS (atomic
absorption spectometry).
Results and discussion: Iron (II) compounds have shown satisfactory
results in solubility test. Iron (III) compounds were less soluble in water.
Iron (III) compounds showed reduced sensory influence of the final
product compared with iron (II) compounds
Key words: iron, trace element, anemia, fortification
112
Sekcija Dijetetski proizvodi
Session Dietary Products
03.SP1 TOKSIČNI METALI U DIJETETSKIM
SUPLEMENTIMA
Torović Lj 1, 2
1
Institut za javno zdravlje Vojvodine; Novi Sad, 2Medicinski fakultet, Univerzitet u
Novom Sadu; Novi Sad
Ova studija opisuje prisustvo toksičnih metala u pregledu koji je
obuhvatio 408 dijetetskih suplemenata na tržištu Republike Srbije.
Suplementi su klasifikovani kao proizvodi sa vitaminima i/ili mineralima
(86 uzoraka), biljni suplementi (149) i suplementi namenjeni sportistima
(173; suplementi zasnovani na kofeinu, kreatinu, karnitinu, amino
kiselinama i proteinima), u različitim doznim formama i sa širokim
spektrom nameravane upotrebe.
Uzorci su analizirani primenom atomske apsorpcione spektrometrije
(Pb i Cd: plamena tehnika, Hg: hladne pare).
Ukupno, 17.4% uzoraka je bilo pozitivno bar na jedan od testiranih
analita (vitamin/mineral 5.8%, biljni 28.9%, suplementi za sportiste
13.3%). Prisustvo Cd je utvrđeno u 10.8% uzoraka, Pb u 7.1% i Hg u 3.7%.
U 4.4% uzoraka detektovano je više od jednog analita. Utvrđeni nivoi
Pb, Cd i Hg su upoređeni sa maksimalno dozvoljenim koncentracijama
(MDK) i rezultati su izraženi kao odnos između izmerenog nivoa i MDK
(medijana, minimum i maksimum, izraženi u %): Pb 6.3, Cd 8.0 (2.042.0), Hg 15.0 (10.0-20.0) u vitamin/mineral suplementima; Pb 6.0 (3.320.7), Cd 6.0 (2.0-40.0), Hg 10.0 (10.0-40.0) u biljnim suplementima; Pb
4.0 (3.3-13.3), Cd 5.0 (2.0-33.0), Hg 20.0 (10.0-100.0) u suplementima
za sportiste. Pored iznetih rezultata, u 3 uzorka (0.7%) su prekoračene
odgovarajuće MDK za toksične metale. Nivo Pb u jednom mineralnom
suplementu je dostigao 3000% MDK, a preporučena doza bi rezultovala
unosom od 1.1mg Pb/kg tm/dan. Unos od 1.2mg Pb/kg tm/dan je povezan
sa populacionim porastom sistolnog krvnog pritiska od 1mmHg (WHO,
2011). Nivo Hg u jednom biljnom suplementu odgovara 2400% MDK,
a u jednom suplementu za sportiste 5400%. Unos preporučenih doza
bi bi rezultovao nedeljnim unosom koji dostiže 10.5%, odnosno 78.8%
tolerantnog nedeljnog unosa za neorgansku živu (4mg/kg tm; WHO
2010).
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Zaključno, upotreba dijetetskih suplemenata je samo jedan od brojnih
doprinosa dnevnom unosu toksičnih metala i neophodno je ukloniti sa
tržišta proizvode koji nisu bezbedni.
Ključne reči: toksični metali, dijetetski suplementi
TOXIC METALS IN DIETARY SUPPLEMENTS
Lj. Torović 1, 2
1
Institute of Public Health of Vojvodina; Novi Sad, 2Faculty of Medicine,
University of Novi Sad; Novi Sad
This study describes the occurence of toxic metals in a survey of 408
dietary supplements marketed in Serbia. Supplements were classified as
products containing vitamins and/or minerals (86 samples), herb-based
supplements (149) and supplements intended for sportspeople (173;
caffeine, creatine, carnitine, amino acids or protein-based supplements),
with different dosage forms and broad scope of intended use.
Analysis was conducted using atomic absorption spectrometry (Pb
and Cd: flame technique, Hg: cold vapor).
Overall, 17.4% of samples were positive for at least one of tested
analytes (vitamin and/or mineral 5.8%, herbal 28.9%, sport supplements
13.3%). The incidence of occurence was following: Cd in 10.8% of
samples, Pb in 7.1% and Hg in 3.7%. In 4.4% of samples more than one
analyte was detected. Determined levels of Pb, Cd and Hg were compared
with maximum allowed levels (MALs), and results expressed as ratio
between measured level and MAL (median, minimum and maximum;
expressed as %): Pb 6.3, Cd 8.0 (2.0-42.0), Hg 15.0 (10.0-20.0) in vitamin/
mineral supplements; Pb 6.0 (3.3-20.7), Cd 6.0 (2.0-40.0), Hg 10.0 (10.040.0) in herbal supplements; Pb 4.0 (3.3-13.3), Cd 5.0 (2.0-33.0), Hg 20.0
(10.0-100.0) in sport suplements. Apart from the above stated results,
toxic metals exceeded respective MALs in 3 samples (0.7%). Pb in one
mineral supplement reached 3000% of MAL, and recommended dose
would result with intake of 1.1mg Pb/kg bw/day. Intake of 1.2mg Pb/kg
bw/day is associated with population increase in systolic blood pressure
of 1mmHg (WHO, 2011). Level of Hg in one herb-based supplement
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corresponded to 2400% of MAL, and in one sport supplement 5400%.
Ingestion of recommended doses would cause a weekly intake of Hg to
reach 10.5% and 78.8%, respectively, if compared with tolerable weekly
intake for inorganic Hg (4mg/kg bw; WHO 2010).
To conclude, use of dietary supplements is just one among all possible
yields contributing to daily intake of toxic metals, and unsafe products
have to be eliminated from the market.
Key words: toxic metals, dietary supplements
116
03.UP1 OZNAČAVANJE ALERGENA NA DIJETETSKIM
SUPLEMENTIMA SA TRŽIŠTA SRBIJE
Vidović B1, Stanković I1, Zrnić M1, Šobajić S1, Vasiljević N2,
Milanović-Stevanović M3, Janković S3
1
Katedra za bromatologiju, Farmacutski fakultet, Univerzitet u Beogradu;
2
Medicinski fakultet, Univerzitet u Beogradu;
3
Institut za higijenu i tehnologiju mesa, Beograd
Uvod: Dijetetski suplementi mogu da sadrže potencijalne alergene
kao aktivne komponente i/ili pomoćne supstance i aditive ali i kao
moguća onečišćenja u toku postupka njihove proizvodnje.
Cilj i metod: U cilju provere načina označavanja alergena i
usklađenosti sa zahtevima aktuelne zakonske regulative, analizirane su
deklaracije 197 dijetetskih suplemenata koji su prisutni na tržištu Srbije.
Rezultati: Analizom deklaracija utvrđeno je da 74 (37,6%) dijetetska
suplementa sadrže aktivne i pomoćne sastojke sa potencijalnim alergogenim
delovanjem. Najzastupljeniji alergeni u analiziranim dijetetskim
suplementima su skrobovi žita koja sadrže gluten, soja i proizvodi od soje,
riblji proizvodi kao i proizvodi od mleka. Na deklaracijima 17 proizvoda
posebno u vidu upozorenja naglašen je status alergena. Korišćeni termini
su: „sadrži“ (47,1%), „ne sadrži“ (29,4%), „ne preporučuje se“ (17,6%)
i „može da sadrži“ (5,9%). U okviru liste sastojaka prisustvo alergena je
označeno u skladu sa zahtevima Pravilnika o zdravstvenoj ispravnosti
dijetetskih proizvoda (Službeni glasnik RS, br. 45/2010, 27/2011 i 50/2012).
Od 123 dijetetska suplementa, koji na osnovu liste sastojaka ne sadrže
alergene, njihovo odsustvo je naglašeno na 19,5% deklaracija , a na 4,1%
deklaracija navedeno je da dijetetski suplement „može da sadrži tragove“
alergena. Od ukupnog broja analiziranih deklaracija, na 21,8% posebno je
naglašeno da dijetetski suplement „ne sadrži gluten“, dok je na deklaraciji
jednog dijetetskog suplementa naglašeno prisustvo glutena.
Zaključak: S obzirom da eliminacija alergena iz ishrane predstavlja
jedini tretman, pravilno označavanje i deklarisanje prisustva alergena na
prehrambenim proizvodima, uključujući i dodatke ishrani, je neophodno
u cilju zaštite zdravlja osoba sa nutritivnim alergijama.
Ključne reči: alergeni, dijetetski suplementi, deklaracija
117
Ovaj rad je finansiran od strane Ministarstva prosvete i nauke,
Republike Srbije (Projekat broj III-46009).
FOOD ALLERGEN LABELLING ON DIETARY
SUPPLEMENTS FROM SERBIAN MARKET
Vidović B1, Stanković I1, Zrnić M1, Šobajić S1, Vasiljević N2,
Milanović-Stevanović M3, Janković S3
1
Department of Bromatology, Faculty of Pharmacy, University of Belgrade;
2
Faculty of Medicine, University of Belgrade;
3
Institute of Meat Hygiene and Technology, Belgrade
Introduction: Dietary supplements may contain active ingredients,
additives or contaminated products that may cause allergic reactions.
Aim and Method: The aim of this study was to evaluate the presence
and appropriate labeling of food allergens on dietary supplements. The
study was conducted on 197 dietary supplements from Serbian market.
Results: Obtained results showed that 74 (37,6%) of dietary
supplements contained potential allergens. The most common food
allergens were: starches, soy and soy products, fish and milk products.
Seventeen dietary supplements contained a warning statement on the
label. The used phrases included: „ products contains“(47,1%), „free from
“ (29,4%), „ don’t recommended“ (17,6%) and „may contains“ (5,9%). The
allergen information on the ingredient list was in agreement with the
regulations in Serbia. Among analyzed dietary supplements, 21,8% had
specifically mentioned that „gluten free“, and one products mentioned
that contain gluten.
Conclusion: The labeling of the food allergens on food products,
including dietary supplements is very important in order to protect the
health of people with food allergy.
Key words: food allergy, dietary supplements, labeling
This work was supported by the Project No III-46009, Ministry of
Education and Science, Republic of Serbia
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03.UP2 PRIMENA LC-MS/MS TEHNIKE U ODREĐIVANJU
SIBUTRAMINA U DIJETETSKIM PROIZVODIMA
Tadić M, Vuković G, Vlajković J
Gradski zavod za javno zdravlje, Beograd
Sibutramin-hidrohlorid monohidrat je oralno sredstvo za lečenje
gojaznosti i često je predmet ilegalne upotrebe. U ovom radu je
prikazana metoda za detekciju sibutramina u dijetetskim proizvodima,
koja se zasniva na jednostavnoj ekstrakciji organskim rastvaračem i
kvantifikaciji primenom tečne hromatografije u kombinaciji sa tandem
masenom spektrometrijom (LC-MS/MS). Sibutramin se ekstrahuje
iz 1g uzorka sa 100 ml metanola u blenderu na 3000 obrtaja/min u
trajanju od dva minuta. Metanolni ekstrakt uzorka se filtrira i dodatno
razblaži 1000 puta smešom metanol/voda (50/50, v/v) sa 0,1% mravljom
kiselinom. Analiza se vrši LC-MS/MS tehnikom u pozitivnoj elektronsprej jonizaciji, koristeći MRM („multiple reaction monitoring“) mod. Za
kvantitativno određivanje posmatrani m/z prelaz jona je 280,0→124,6, a
za kvalitativnu potvrdu posmatran je m/z prelaz jona 280,0 →178,9. Za
hromatografsko razdvajanje korišćena je RP-C18 kolona i mobilna faza
koja se sastoji od metanola i 0,1% mravlje kiseline (50/50, v/v). Razvijena
metoda je validovana na matriksu zelenog čaja, a određena granica
kvantifikacije (LOQ) je iznosila 0,1 pg (RSD 2,07%). Tačnost je određena
na tri koncentraciona nivoa u tri ponavljenja i kretala se od 95 do 101%
(RSD≤12%). Linearnost metode je potvrđena u opsegu od 10 do 200 ng/
ml, sa koeficjentom korelacije 0,9959. Metoda je primenjena na uzorke sa
tržišta uzorkovane metodom slučajnog odabira, kao i uzorke dostavljene
od strane granične sanitarne inspekcije. Analizirana su 84 uzorka: 32
uzorka zelene kafe, 20 uzoraka čajeva i 32 dijetetska proizvoda. U 13
uzoraka (15,5%) je bilo potvrđeno prisustvo sibutramina (12 uzoraka
zelene kafe i jedan uzorak čaja). Ovim rezultatima je ukazano na
neophodnost kontinuirane kontrole dijetetskih proizvoda na prisustvo
nedozvoljenih farmakološki aktivnih supstanci.
Ključne reči: Sibutramin, LC-MS/MS, dijetetski proizvodi
119
APPLICATION OF LIQUID CHROMATOGRAPHYELECTROSPRAY TANDEM MASS SPECTROMETRY FOR
DETECTION OF SIBUTRAMINE IN DIETARY PRODUCTS
Tadić M, Vuković G, Vlajković J
Institute of Public Health, Belgrade
The purpose of this paper was to develop a method for detection
of sibutramine in dietary products, using simple extraction procedure,
LC separation and tandem mass spectrometric detection (LC-MS/MS).
Sibutramine was extracted from 1 g sample by 100 mL of methanol in
blender jar, for 2 minutes. The methanol extract of samples, was filtrated
and diluted 1000 times with mixture of methanol and water (50/50,
V/V), both containing 0,1% formic acid. The final extract was analyzed
by LC-MS/MS in +ESI using multiple reaction monitoring (MRM)
mode. For quantitative determination we observed ion transition m/z
280,0 → 124,6 and for qualitative m/z 280,0 → 178,9. A RP-C18 column
was used for separation, with a mobile phase consisted of methanol/0.1%
formic acid (50/50, V/V). The developed method was validated in real
sample matrix (green tea), with LOQ of 0,1 pg (with RSD 2,07%) for
sibutramine. Validation of the method for its accuracy, precision, matrix
effect and stability was carried out with regard to real sample analysis.
Sample recoveries at three spiking levels ranged from 95 to 101% (RSD
≤ 12%). The response was linear over the dynamic range from 10 to 200
ng/mL with correlation coefficient of 0,9959. This work also included
an application of the method to samples obtained from retail markets
and from border inspection. The method was successfully applied for
qualitative and quantitative determination of sibutramine in 84 samples:
32 green coffees, 20 tea and 32 other dietary product samples. Thirteen
samples (15,5%) were found to be adulterated with sibutramine (12 green
coffee samples and 1 tea). These results show the necessity of permanent
control of dietary supplements for illegal drug adulterations.
Key words: Sibutramine, LC-MS/MS, dietary products
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03.UP3 SAFETY OF DIETETIC FOODS AND DIETARY
SUPPLEMENTS ON MACEDONIAN MARKET IN 2011
Spiroski I, Dimitrovska Z, Chuleva B, Dimitrovska M
Institute of Public Health – Skopje, Republic of Macedonia
Objective: Dietetic foods include variety of foods aimed at a specific
population group and able to meet their particular requirements. Food
supplements are concentrated sources of nutrients or other substances
with a nutritional or physiological effect whose purpose is to supplement
the normal diet. The objective of the research was to determine the safety
of these products analyzed in the laboratories of the Institute of Public
Health.
Methods: Total of 274 samples were analyzed by implementing
laboratory methods accredited according to ISO/IEC 17025. Analyses
of quality, residues of pesticides, heavy metals, mycotoxins, antibiotics,
testing of food additives and microbiological safety tests were performed
on samples, as requested by national legislation or the requirements of
the producers/retailers.
Results: Out of all samples, 16 (15 food supplements and 1 food for
special medicinal purposes) were assessed as not in accordance with the
food safety regulations. All of the analyzed foods for infants and young
children were in accordance with the food safety regulations. 11 of the
unsafe products were from domestic production and 5 were imported.
87.5% of the products were unsafe due to deviations in the analyses of
quality and 12.5% were microbiologically unsafe.
Discussion: It is clear that food supplements from domestic
production are most frequent analyzed products which are assessed as
unsafe. Although all of the foods for infants and young children were safe,
the number of analyzed samples doesn’t satisfy according to the size of
the Macedonian market for those products. Higher number of delivered
samples by Food inspectorate at the Food and Veterinary Agency, as well
as future research of the assessed safety of these products in following
years is needed in order to have clearer picture about the safety of these
products on Macedonian market.
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03.P01 ZABLUDE I PREDRASUDE KOD DIJETETSKIH
PROIZVODA
Bugarski M
Dom zdravlja Obrenovac
Pod dijetetskim namirnicama podrazumevaju se namirnice
namenjene ishrani lica kod kojih je izmenjen ili poremećen normalni
proces asimilacije ili metabolizma ili ishrani lica kod kojih je potrebno
postići određeno dejstvo kontrolisano upotrebom namirnica,a koje
se,zbog posebnog sastava ili izmenjenih fizičkih,hemijskih,bioloških
ili drugih svojstava,u procesu proizvodnje bitno razlikuju od drugih
namirnica iste vrste. Poremećaj metabolizma ugljenih hidrata,kao i svih
etioloških problema može se prvenstveno usmeriti na edukaciju u vezi
pravilnog izbora dijetetskih proizvoda, sprečavanje nastanka i razvoja
gojaznosti kao i povećan unos suplemenata, odnosno, akcenat se stavlja
na dopunu svakodnevne ishrane.
Cilj ovog projekta bio je da obuči zaposlene radnike PD TENT-a o
zdravim stilovima života kako kod obolelih, tako i kod još uvek zdravih,
sa rizikom, u cilju preveniranja nastanka bolesti i pojmovima sta su
dijetetski suplementi i kad ih je potrebno upotrebljavati.
Pri inicijalnom anketiranju radnika, 46% anketiranih dalo je
zadovoljavajuće rezultate testiranja. Nakon sprovedenih edukacija na
testovima u vezi sa stilovima zivota kod pacijenata obolelih - statistički
je značajno povećan broj zadovoljavajuće urađenih testova (73%). Najveći
broj radnika je sa vrlo dobrim rezultatima savladao tehnike prevencije i
edukacije kod zdravih.
Dijetetski proizvodi su namenjeni dopuni ishrane, mogu imati
terapeutske efekte i imaju ulogu da poboljšaju kvalitet života.
Ključne reči: edukacija, stil života, ishrana
122
ILLUSIONS AND PREJUDICES WITH THE USE OF
DIETARY SUPPLEMENTS
Bugarski M
Health centre Obrenovac
Under the dietary food, food intended for persons whose diet is
altered or the normal process of assimilation or metabolism is disrupted,
is implied, or persons whose diet is necessary to achieve a specific effect of
the controlled use of foods, which, due to the special composition or altered
physical, chemical, biological or other properties, in the manufacturing
process substantially different from other food of the same kind.
Dietary supplements are intended to supplement the diet, can have
therapeutic effects and play a role in improving the quality of life.
The aim of this project was to provide a high degree of awareness of
the employees in the Corporate Enterprise “Power Plant Nikola Tesla”
about healthy lifestyles and nutrition in patients with diabetes, and in
still healthy people at risk for disease development.
The program was run within preventive medical examinations
in TENT A Ambulance during 2011. The employees were surveyed at
the beginning of the research, afterwards we applied the method of of
professional presentation in a form of lectures, work in small groups
and individual education on several occasions, as well as distribution of
professional writings.
Evaluation of the knowledge acquired was made by testing the
participants.
Most of the workers have excellently mastered the technics of
prevention and education about consumption and importance of dietary
products and supplements, as well as improving the quality of life for
those already suffering or at risk of developing diabetes.
People with diabetes mellitus believe that only drugs achieve and
maintain good glycemia neglecting excellent effects and lifestyle changes
with the consumption of supplements. It is therefore of great importance
to educate workers to significantly influence their own awareness.
Key words: dietary products, supplements, lifestyle
123
03.P02 PRIMENA HACCP PRINCIPA U PROIZVODNJI
DIJETETSKIH SUPLEMENATA
Korčok Đ1, Korčok MM2
1
Abela Pharmd.o.o., Beograd; 2ZU Medica Pharma, Beograd
Dijetetski suplementi predstavljaju koncentrovane izvore nutrijenata
ili drugih supstanci sa nutritivnim ili fiziološkim dejstvom, svrstavaju
se u namirnice, iako se na tržištu nalaze u farmaceutskim, doziranim
oblicima. Osnovni razlog primene dijetetskih suplemenata su promocija
zdravlja i vitalnosti, kao i prevencija određenih stanja ili bolesti. Zbog
toga je jako bitno da se racionalno i bezbedno primenjuju, a to se može
postići samo ako se unaprede znanja zdravstvenih radnika o fiziološkim
funkcijama i preporučenom dnevnom unosu nutrijenata. U prethodnom
periodu su dijetetski suplementi bili uglavnom vitaminsko-mineralni, a
danas su to često kombinacije različitih biološki aktivnih jedinjenja.
Poslednjih godina je sve veći interes potrošača za upotrebom
dijetetskih suplemenata, što su prehrambena i farmaceutska industrija
prepoznale, kako u svetu tako i u Srbiji, pa je sve veći broj proizvođača ove
grupe proizvoda i zbog toga je jako važno da se u ovu oblast uključe sve
relevantne institucije. Kako bi se na tržište plasirali bezbedni, kvalitetni i
efikasni dijetetski suplementi proizvođači istih su u obavezi da obezbede
da se proces proizvodnje odvija po HACCP principima, što je i zakonska
obaveza.
HACCP je sistem upravljanja u kome se bezbednost proizvoda
razmatra kroz analizu i kontrolu bioloških, hemijskih i fizičkih opasnosti
poreklom od ulaznih sirovina, rukovanja, proizvodnje, distribucije.
Sastoji se od dve osnovne komponente HA i CCP. HA predstavlja analizu
rizika odnosno identifikaciju opasnosti u svakoj fazi proizvodnje i
procenu njihove štetnosti. CCP predstavlja postupke u proizvodnji u
kojima se može sprečiti ili eliminisati rizik po sigurnost proizvoda ili
njegov uticaj svesti na prihvatljiv nivo. Svaki HACCP sistem je sposoban
za unošenje izmena poput unapredjenja dizajna opreme, procedura
obrade ili tehnološkog razvoja. HACCP principa je sedam i sprovode
se kroz dvanaest koraka, a da bi bili uspešno realizovani potrebno je
pre svega sprovesti skup postupaka tzv.preduslovne programe kojima
se definisu osnovni uslovi sredine neophodni za dobijanje bezbednog
124
dijetetskog proizvoda. Preduslovne programe čine dobra proizvođačka
praksa i dobra higijenska praksa, i oni predstavljaju osnovu bez koje ne
može ni da počne da se priprema sa implementacijom HACCP principa.
Dobra proizvođačka praksa predstavlja niz preporuka o tome šta je
potrebno da se uradi, kada i ko to treba da sprovede, a dobra higijenska
praksa može da se opiše kao skup postupaka kojima se obezbeđuje
čisto, sanitarno okruženje zaproizvodnju.Međunarodni standard koji
objedinjuje HACCP principe i preduslovne programe je ISO 22000:2005.
Ključne reči: dijetetski suplementi, zdravstveni radnici, HACCP, ISO
22000:2005.
THE IMPLEMENTATION OF HACCP PRINCIPLES IN
FOOD SUPLEMENTS MANUFACTURING
Korčok Đ1, Korčok MM2
1
Abela Pharmd.o.o., Beograd; 2ZU Medica Pharma, Beograd
Food supplements represent concentrated sources of nutrients, or
other substances with nutritive or physiological effects, consideredfood
even though they are found in pharmaceutical forms on the market.
The main reason for using food supplements is health promotion and
prevention of chronicle incommunicabledisease, and therefore it is very
important to use them rationally and safely. This can be achieved by
advancing the health care professionalsknowledge about the physiological
effects of nutrients and their recommended daily intakes. Until recently,
the food supplements were limited to vitamins and minerals, and today,
various biologically active compounds arebeing used.
Nowadays, the interest in taking food supplements is growing,
which has been recognized by both food and pharmaceutical industry,
worldwide, as well as in Serbia. As the result there are more and more
manufacturers of these kinds of products and it is essential to include all
the relevant institutions indispensable for this area. In order to sell safe,
quality and efficient food supplements, all the manufacturers are legally
obliged to ensure that the whole process of production is done according
to HACCP standards.
125
HACCP is a managing system for determining safety of the product,
which is done by analyzing and controlling biological, chemical and
physical hazards which can get into the product through raw materials,
or during handling, production, distribution. It consists of two basic
components HA and CCP. HA represents the analysis of hazards, in other
words it identifies dangers in every phase of production and estimates
the harm they may cause.CCP represents production procedures by
which all the hazards that may endanger the safety of the product are
prevented, eliminated or brought to an acceptable level. Every HACCP
system is capable of introducing alternations, for example it can
advance the design of the equipment, the processing procedures or the
technological development. There are seven HACCP principles and they
are implemented through twelve steps. In order to realize all the steps
successfully, it is necessary to implement a number of procedures socalled preconditioned programs which define the basic environmental
conditions necessary for obtaining a safe product. The preconditioned
programs consist of good production practice and good hygienic
practice, and they represent the indispensable basis for beginning the
implementation of HACCP principles. Good manufacturing practice
represents a number of recommendations what to do, when and by
whom; while the good hygienic practice can be described as a number of
procedures for ensuring clean, sanitary environment for production.The
international standard which unites HACCP principles and prerequisite
programs is ISO 22000:2005.
Key words: Food supplements; Health care professionals, HACCP,
ISO 20000:2005
126
03.P03 DODACI ISHRANI ZA REGULISANJE TELESNE
TEŽINE-SAVREMENI TRENDOVI I INOVACIJE
Lazić S
Esensa d.o.o., Beograd
Gojaznost izaziva psihološke probleme, ali što je važnije, predstavlja
zdravsteni rizik za razvoj brojnih hroničnih nezaraznih bolesti. U
svetlu ove pretnje raste tržište suplemenata koji pomažu rešavanje ovog
problema. Tržiše nudi preparate koji previše obećavaju, čak su u domenu
potpune fikcija, ali postoje suplementi koji iza sebe imaju naučnu podršku.
Od ukupnog tržišta suplemenata za pomoć u regulaciji telesne mase u
SAD, oko 13% zauzimaju preparati koji deluju na pružanje osećaja sitosti.
Pinotin i mrke alge su dva dodatka ishrani koja mogu biti od pomoći
osobama koje žele da redukuju telesnu masu. Pinotin je potpuno prirodan
patent kompanije koja se bavi izučavanjem lipida koji povoljno deluju na
zdravlje. Radi se o masnom ulju koje se dobija iz semena šišarki koreanskog
bora - Pinus koraiensis. Mehanizam delovanja pinotina je promovisanje
osećaja sitosti izazivanjem lučenja dva „glasnika“, dva hormona sitosti
- GLP 1 (glukagonu sličan peptid) i CCK (holecistokinin), koji se luče
lokalno na intenstinalnom nivou i javljaju centru za glad i sitost da je
stomak „pun“. Pinotin je dostupan kao ulje i može da se koristi u mnogim
aplikacijama, a trenutno se na tržištu več nalaze, pored suplemenata, i
funkcionalna hrana obogaćena ovom supstancom.
Nutricionistički trendovi ističu i naučno potvrđuju delovanje braon
algi kao efikasnu pomoć u regulisnju telesne mase. Japan, zemlja koja ima
najveću potrošnju algi u svetu, ima i najmanji procenat gojaznih i pozno
vitalnih ljudi. Alge, povrće mora, sadrže mikroelemente i nadoknađuju
njihov manjak koji se javlja kao posledica promene u režimu ishrane
osoba koje žele da smršaju. Veoma je važno prisustvo značajne količine
joda, minerala, koji je direktno uključen u metaboličke procese. Ima
radova koji ukazuju da bogat sastav polifenola, posebno florotanina,
značajno deluje nakon dva meseca primene ne dovodi do promena u
statusu enzima jetre.
Ključne reči: regulacija telesne mase, dodaci ishrani, pinotin, mrke alge
127
NUTRITIONAL SUPPLEMENTS FOR BODY WEIGHT
REGULATION-CURRENT TRENDS AND INNOVATIONS
Lazić S
Esensa d.o.o., Beograd
Obesity impairs a person’s self-confidence and causes many problems,
first of all – it endagers health. As a result of this health threat, the offered
market of supplements has been growing lately. The market offers various
products that are over- promising, a pure fiction; however, there are the
supplements that are scientifically supported. In the overall market of
supplements for body weight reduction in the USA, 13% of products are
meant for triggering the sense of satiety. Pinnothin and brown algae are
two dietary supplements from this group that may be useful and effective
for the people trying to reduce their body weight.
Pinnothin is a natural patent of a company dealing with analyzing
and studying healthy fats. Pinnothin is fatty oil derived from the seeds
of Korean pine codes – Pinus koraiensis. It triggers the sense of satiety,
causing the excretion of two ’messengers’, two hormons of satiety –
glucanon- like peptid (GLP1) and cholecystokinin (CCK) that are
excreted locally, on intestinal level, sending the information to the center
of satiety and hunger. It can be consumed either before or between meals.
Pinnothin is also available in the form of oil and it can be used not only
as a supplement, but also as a component of functional foods.
Nutritional trends are emphasizing and providing scientific facts
confirming the positive effects of brown algae – they are effective for body
weight regulation. Japan is the largest consumer of brown algae in the
world – it has the lowest percentage of obese people and large percentage
of vital people even in their old age. Algae, known as the sea vegetables,
contain micro-elements and make up for their insufficiency provoked by
food regime changes in the organisms of persons trying to lose weight.
It is significant to point out the presence of iodine, mineral directly
included in metabolic processes. A prolific composition of polyphenols,
especially phlorotannin, has proved to be effective for reducing fat in the
most visible areas. It has to be emphasized that a two-month therapy does
not lead to changes in the status of liver enzymes.
Key words: bodx weight regulation, food supplements, pinnothin, brown algae
128
Sekcija Ishrana različitih populacionih grupa
Session Nutrition of Specific Population Groups
04.SP1 UZROCI POTHRANJENOSTI U DEČJEM UZRASTU
Šrek A
Institut za zdravstvenu zaštitu dece i omladine Vojvodine, Novi Sad
Neadekvatni unos hrane je najčešći uzrok pothranjenosti kod
dece širom sveta. U zemljama u razvoju nastaje zbog nedovoljne ili
neadekvatne količine ili vrste hrane, kao i zbog ranog prekidanja dojenja.
U nekim regionima običaji vezani za lokalnu kulturu ili religiju igraju
značajnu ulogu u nastanku pothranjenosti. Neadekvatni sanitetski
uslovi i higijena povećavaju rizik za infektivne bolesti te tako povećavaju
nutrutivni deficit i menjaju metaboličke zahteve. Uzroci pothranjenosti
u razvijenim zemljama su mnogo ređe vezani za neadekvatan unos
hrane. Ovde važnu ulogu u etiologiji malnutricije igraju bolesti, posebno
hronične bolesti. Slabo napredovanje (“failure to thrive”) može se
definisati prema dva principa – kao stanje (status) niske telesne težine
tokom perioda odojčeta i malog deteta i/ili kao slabo napredovanje u
telesnoj težini (dinamika napredovanja). Slabo napredovanje u telesnoj
težini (dinamika napredovanja) se procenjuje u odnosu na pad preko
dve standardne devijacije na CDC ili WHO krivama tokom 6 meseci.
Za početnu procenu praćenje je neophodno tokom najmanje 2 meseca.
Slabo napredovanje (rast naročito) nije uvek udruženo sa razvojnim/
emocionalnim problemima u detinjstvu i, uopšte, nema uvek spoljašnje
uzroke. Ciljevi kliničke procene uhranjenosti su: identifikacija stanja koja
negativno utiču na potencijal rasta (razne bolesti), stanja koja povećavaju
osnovne kalorijske potrebe (npr. hronične infekcije), stanja koja smanjuju
raspoloživost, odnosno iskoristljivost kalorija (npr. malapsorpcija),
kao i stanja koja negativno utiču na sposobnost roditelja da zadovolji
nutritivne potrebe deteta (“ne može/neće da jede”). Od izuzetne je
važnosti i procena da li je potrebno hospitalizovati dete ili je tretman
pothranjenosti moguće obavljati ambulantno. Smatramo da je pravilno
prepoznavanje uzroka pothranjenosti kod dece veoma važno, naročito u
najranijem, odojčadskom uzrastu, a pridržavanje gore navedenih stavova
i protokola olakšaće i pravovremeni i adekvatan tretman ovih pacijenata.
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CAUSES OF MALNUTRITION IN CHILDREN
Šrek A
Institute for Children and Youth Health Care of Vojvodina, Novi Sad
Inadequate food intake is the most common cause of malnutrition
in children worldwide. In developing countries malnutrition in children
is caused by lack of or inadequate amounts or types of food, and the
early termination of breastfeeding. In some areas, customs related to the
local culture and religion play a significant role in the development of
malnutrition. Inadequate sanitation and hygiene increases the risk for
infectious diseases, thus increasing the nutritive deficit and changing
metabolic demands. The causes of malnutrition in developing countries
are much less likely related to inadequate food intake. An important role
in the etiology of malnutrition plays diseases, especially chronic diseases.
Poor progression (»failure to thrive«) can be defined by two principles - a
condition (status) of low body weight during the infant and young child
and / or as little progress in weight (dynamic progression). Poor progress
in weight (dynamic progression) is evaluated in relation to the decline
in more than two standard deviations of the CDC or the WHO curves
for 6 months. For an initial assessment of monitoring is necessary for at
least 2 months. Poor progress (especially growth) is not always associated
with behavioral / emotional problems in children and, in general, there
are always external causes. The objectives of the clinical assessment of
nutritional status are: identification of conditions that adversely affect
the growth potential (various diseases), conditions that increase the basic
calorie needs (chronic infection), conditions that reduce the availability
and usability of the calories (eg, malabsorption), as well as the conditions
that adversely affect the ability of parents to meet the nutritional needs of
the child (»can not / will not eat«). It is imperative to evaluate whether it is
necessary to hospitalize the child or the treatment of malnutrition can be
done as outpatient procedures. We believe that the proper identification of
the causes of malnutrition in children is very important, especially in the
earliest, toddler age, and compliance of the above positions and protocol
will facilitate the timely and adequate treatment of these patients.
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04.SP2 ZNAČAJ DEPURINIZOVANOG MLEKA U
ISHRANI OSOBA SA PRIMARNOM I SEKUNDARNOM
HIPERURIKEMIJOM
Kocić G, Stojanović D, Nikolić G
Medicinski Fakultet Univerzitet Niš
Istraživanja na polju nutrigenomike su ustanovila da ishrana značajno
utiče na regulaciju glavnih metaboličkih puteva odgovornih za razvoj
hroničnih oboljenja. Sa nutritivnog aspekta, mleko je od esencijalne vrednosti
za celokupnu ljudsku populaciju, a naročito za decu, starije i bolesnike. Jedan
od neželjenih sastojaka mleka je mokraćna kiselina. Tokom procesiranja
sirovog mleka, posebno tokom homogenizovanja, dolazi do razbijanja
masnih globula, koje su bogate ksantin oksidazom, tako da se u konačnom
proizvodu za tržište uglavnom javlja mokraćna kiselina, kao jedini, tj krajnji
purinski derivat. Količina mokraćne kiseline u uzorcima kravljeg mleka,
prema podacima u literaturi, kao i našim, se kreće oko 200 µmol/L, a ostalih
purinskih baza do 100 µmol/L. Rezultati brojnih istraživanja, realizovanih
poslednjih godina, ukazuju da je mokraćna kiselina neželjeni pratioc
gotovo svih hroničnih oboljenja. Hiperurikemija je metabolički problem,
jer je mokraćna kiselina veoma loše rastvorljivo jedinjenje, bilo kao kiselina
ili u vidu svojih soli urata. Ona se opisuje ne kao udruženi, već izolovani i
nezavisni faktor rizika za pogoršanje niza oboljenja i stanja, kao što su giht
i uratna nefropatija, kardiovaskularne bolesti i hipertenzija, preeklampsija i
eklampsija, konzumiranje alkohola,.dijabetes, gojaznost, ekstremni fizički
napori sportista, »menadžerska bolest« i sli. Osnovna dijetetska mera kod
povećane mokraćne kiseline u krvi je „apurinska dijeta“, koja podrazumeva
unošenje esencijalnih proteina mleka, jer meso sadrži veoma veliku količinu
purina, iz kojih inače nastaje mokraćna kiselina procesom degradacije. Na taj
način se može umanjiti poboljšati kvalitet života smanjiti stope prevremene
smrtnosti, invaliditeta i ishoda porođaja i rođenja. Nakon laboratorijskih
eksperimenata konstruisan je filter za proizvodnju ovog tipa mleka, za koji
je dobijen sertifikat zdravstvene ispravnosti. Eksperimenti na životinjama
pokazali su ne samo uspešnost ovog mleka da se smanji nivo mokraćne
kiseline u serumu, već i efekat na nivou signalnih ćelijskih puteva odgovornih
za regeneraciju (odnos AKT kinaza/fosfo AKT kinaza, ERK kinaza/fosfoERK
kinaza, CD34, Bcl2/Bax odnos).
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THE IMPACT OF DEPURINIZED MILK IN THE
DIET OF PEOPLE WITH PRIMARY AND SECONDARY
HYPERURICAEMIA
Kocić G, Stojanović D, Nikolić G
Medical Faculty University Nis
Nutrigenomic research has found that diet can significantly affect the
regulation of major metabolic pathways responsible for the development
of chronic diseases. From the nutritional point of view, milk is of essential
for human population, especially children, the elderly and the patients
with diseases. One of the desirable substance of milk is uric acid. During
the processing of dairy milk, especially during homogenization, after
breaking up of the fat globules, via enzyme xanthine oxidase, liberates
uric acid as the final product of purine degradation. The amount of uric
acid in samples of cow’s milk, according to data from the literature and our
own, is about 200 mmol / L, and of the other purine bases to 100 mmol /
L. The results of numerous studies, published in recent years, indicate that
hyperuricemia is present in almost all chronic diseases. Hyperuricemia is
a metabolic problem, because of very poorsolubility, either as acids or their
salts. It is not described only as a common, but rather as an independent
risk factor for deterioration of a number of diseases and conditions, such
as gout and urate nephropathy, cardiovascular disease and hypertension,
preeclampsia and eclampsia, alcohol consumption,. diabetes, obesity,
extreme physical demand of athletes, “manager disease” etc. One of basic
approaches during hyperuricemia is “apurine diet”, which involves the
introduction of essential milk proteins, because meat contains a very
high amount of uric acid, from purine degradation process. In this way,
it can improve the quality of life and can reduce the rate of premature
mortality, disability and outcomes of pregnancy. After a number of
laboratory experiments designed to produce depurinized milk and a filter
device it has been certified for healthe safety. Animal experiments have
shown that this milk was not only successfull in reducing the level of uric
acid in the serum, but the effect on the level of cell signaling pathways
responsible for the regeneration (the ratio of kinase AKT / phospho AKT
kinase, ERK / fosfoERK kinase, CD34, Bcl2/Bax relationship) .
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04.SP3 ISHRANA STARIH OSOBA
Rađen S1, Radaković S1, Vasiljević N2
1
Univerzitet odbrane, Medicinski fakultet VMA, Beograd; 2Medicinski Fakultet,
Univerzitet u Beogradu, Institut za higijenu i medicinsku ekologiju
Sve bolji uslovi života, kao i bolja zdravstvena zaštita doveli su do
povećanja očekivane dužine života, te je broj starih osoba u svetu, kao i u
našoj zemlji u porastu. Mnoga istraživanja pokazuju da je pravilna ishrana
jedan od glavnih faktora koji utiču na unapređenje zdravlja i usporenje
starenja.
Starije osobe imaju specijalne nutritivne potrebe koje se pre svega odnose
na unos energije, proteina, vitamina D i B12, kao i kalcijuma.
Mada se sa starošću energetske potrebe smanjuju, pre svega, kao rezultat
promena metabolizma i smanjenja fizičke aktivnosti, potrebe za nutrijentima
ostaju iste, ili se u nekim slučajevima i povećavaju. Zbog toga je važno koristiti
hranu veće nutritivne gustine. Kako krvni pritisak često raste sa godinama,
neophodno je smanjenje unosa soli, da bi se ovaj rizik smanjio.
Novi vodič za ishranu Amerikanaca predložio je „Moj tanjir“ kao novo
rešenje. U saglasnosti sa ovim vodičem je i modifikovan „Moj tanjir za starije
odrasle osobe“ koji je zamenio „Moju piramidu za starije odrasle osobe“
iz 2008. godine. Ove preporuke ističu specifičnost potreba starih osoba u
odnosu na ishranu i fizičku aktivnost.
„Moj tanjir za starije osobe“ prikazuje hranu sa visokim sadržajem
vitamina i minerala po porciji i u skladu je sa novim Vodičem koji preporučuje
ograničenje unosa hrane bogate trans i zasićenim mastima, smanjenje unosa
soli i šećera, a ističe unos integralnih žitarica, voća i povrća. Osim svežeg
preporučuje se i unos smrznutog, sušenog i konzervisanog voća i povrća (sa
niskim sadržajem šećera i soli), koje je po sadržaju nutrijenata slično svežem,
ali je lakše dostupno, lakše se priprema i duže traje.
Zbog smanjenog osećaja žeđi starije osobe često ne uzimaju dovoljno
tečnosti i u riziku su od dehidracije, te ovaj vodič ističe i važnost adekvatnog
unosa različitih vrsta tečnosti.
Takođe je odgovarajućim simbolima pokazana neophodnost redovne
fizičke aktivnosti različitih vidova.
Ključne reči: stare osobe, ishrana, preporuke
134
NUTRITION FOR THE ELDERLY
Rađen S1, Radaković S1, Vasiljević N2
1
University of Defence, Medical Faculty MMA, Belgrade; 2Faculty of Medicine,
Belgrade University, Institute of Hygiene and Medical Ecology
Trend of constant increasing elderly population and rising life
expectancy is present.
Eldery have special nutritional requirement. This refers especially to
energy intake, protein, vitamins D and B12, as well as calcium.
Although calorie requirements decline with age, as a result of a
slowdown in metabolism and physical activity, nutritional requirements
remain the same or even in some cases increase. Therefore, it is important
to focus on nutrient-dense food items. Considering the fact that blood
pressure naturally increases with age, it is recommended to older adults to
limit their sodium intake in order to minimize their risk of hypertension.
My Plate for Older Adults replaces the Modified My Pyramid for
Older Adults. It calls attention to the unique nutritional and physical
activity needs associated with advancing years.
My Plate for Older Adults provides examples of foods that contain
high levels of vitamins and minerals per serving and are consistent with
the federal government’s 2010 Dietary Guidelines for Americans, which
recommend limiting foods with trans and saturated fats, salt and added
sugars, and emphasize whole grains, fruits and vegetables.
It is also included icons representing frozen, dried and certain lowsodium, low-sugar canned options. Fruits and vegetables in those forms
contain as many or more nutrients as fresh, they are easier to prepare,
more affordable, and have a longer shelf life.
The inclusion of several examples of liquids addresses the common,
age-related decline in thirst that can put older adults at risk for dehydration.
My Plate for Older Adults also promotes regular physical activity
with icons depicting common activities.
Key words: elderly, nutrition, recommendations
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04.UP1 ANALIZA PRISUSTVA GOJAZNOSTI KOD
ŠKOLSKE DECE IZ OPŠTINE SUBOTICA
Berenji K1, Ćopić J1, Pavlović M2
Zavod za javno zdravlje Subotica, 2Visoka škola strukovnih studija za obrazovanje
vaspitača i trenera u Subotici
1
Cilj: Cilj ovog istraživanja je analiza gojaznosti dece nižih razreda
osnovnih škola.
Metode: Transverzalna antropometrijska merenja telesne mase i
visine su urađena kod 426 dece nižih razreda osnovnih škola. Dečaka
je bilo 217 (50,9%) dok je devojčica bilo 209 (49,1%). Uzrast naših
ispitanika je bio 8,5-13,4 god ( =10,7). Stanje uhranjenosti je ocenjeno
na temelju pokazatelja indeksa telesne mase (ITM) prema uzrastu i
polu. Pri ocjenjivanju stanja uhranjenosti, vrednosti ITM između 85. i
95. percentila označavale su povećanu telesnu masu, a ≥ 95. percentila
gojaznost.
Rezultati: U našoj grupi dece 52 (12,2%) je bilo gojazno, dok je 33
(7,7%) imalo povećanu telesnu masu. Ukoliko analiziramo strukturu
dece prema polu, u grupi gojazne dece bilo je 18 devojčica (34,6%) i 34
dečaka (65,4%), dok je u grupi dece sa povećanom telesnom masom
bilo 12 (36,3%) dečaka i 21 (63,7%) devojčica. Struktura gojazne dece
prema uzrastu, odnosno prema razredu koji pohađaju-prvi razred 11
dece (21,1%), drugi 10 (19,2%), treći 11 (21,1%) i četvrti 20 (38,4%).
Ukoliko posmatramo decu sa povećanom telesnom masom-u prvom
razredu je bilo 7 dece (21,2%), drugom 7 (21,2%), trećem 9 (27,2%) i
četvrtom 10 (30,3%).
Diskusija i zaključak: Naši rezultati ukazuju na sličan procenat
gojazne dece u Subotici i dece u okolnim i razvijenim zemljama.
Iako rezultati drugih studija ukazuju na povećanu gojaznost kod
devojčica u odnosu na dečake, naš nalaz je suprotan, što se može
objasniti relativno malom veličinom uzorka. Takođe, gojaznost i
povećana telesna masa su bili zastupljeniji u starijim u odnosu na niže
razrede. Obzirom da je gojaznost dokazani uzrok za više hroničnih
masovnih nezaraznih bolesti, za svu decu čiji indeks telesne mase
pokazuje gojaznost je urađeno savetovanje sa roditeljima, a putem
rada Savetovališta za ishranu urađene su dijetetske konsultacije sa
136
korigovanim dnevnim energetskim potrebama i nastavljeno njihovo
praćenje.
Ključne reči: Indeks telesne mase (ITM); Gojaznost; Povećana telesna
masa.
ANALYSIS OF OBESITY IN SCHOOL CHILDREN IN THE
AREA OF SUBOTICA MUNICIPALITY
Public Health Institute Subotica, 2Preschool Teacher and Sport Trainer High
School Subotica
1
Aim: The aim of this study is the analysis of obesity in school children
of lower grades.
Methods: Transverse anthropometric measurements of body weight
and height were performed in 426 children. There were 217 boys (50.9%)
and 209 girls (49.1%). Age of our patients was 6.5 to 11.4 years (X = 8.7).
Nutritional status was assessed on the basis of indicators of body mass
index (BMI) by age and sex. In assessing the nutritional status, BMI
between the 85th and 95th percentiles shown as increased body weight,
and ≥ 95th percentile obesity.
Results: One tenth of the sample group (52 children, 12.2%) were
found to be obese, while 33 (7.7%) were overweight. The frequency of
obesity was higher in male pupils, since in a group of obese children, there
were 18 girls (34.6%) and 34 boys (65.4%). The frequency of overweight
was higher in female respondents: 21 (63.7%) girls and 12 (36.3%) boys.
Structure of obese children by age or school grade they are attending
was as follows: in the first class 11 children (21.1%), the second class 10
(19.2%), the third 11 (21.1%) and the fourth 20 pupils (38.4%). Analyzing
children that are overweight, increased body mass was found among 7
(21.2%) children in the 1st grade, 7 (21.2%) in the second grade, 9 (27.2%)
in the third grade and 10 pupils (30.3%) in the fourth grade.
Discussion and Conclusion: Our results indicate that a percentage
of obese children in Subotica are similar to children in the surrounding
or developed countries. Although the results of other studies suggest
137
an increased obesity in girls compared to boys, our findings show the
opposite, which can be explained by the relatively small sample size. Also,
overweight and obesity were more common in older than in the lower
school grades. Considering that obesity is a proven cause for different
chronic massive non-infective diseases, in all children that were found
obese a counseling with parents was performed, along with adjusted
daily energy requirements, and nutrition consultation and continued
monitoring.
Key words: Body mass index (BMI); Obesity; Overweight.
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04.UP2 DOZNO-ZAVISAN EFEKAT INTERVENCIJE
GVOŽĐEM NA TEŽINU NOVOROĐENČADI:
SISTEMATSKI PREGLEDNI RAD
Vučić V1, Berti C2, Arsić A1, Ristić-Medić D1, Glibetić M1, Gurinović M1
Centar izuzetnih vrednosti u oblasti istraživanja ishrane i metabolizma. Institut za
medicinska istraživanja, Univerzitet u Beogradu; 2 Odeljenje za ginekologiju i
akušerstvo i Centar za istraživanja na fetusu Giorgio Pardi, Univerzitet u Milanu, Italija
1
Cilj: Ispitati dozno-zavisan efekat intervencije gvožđem na težinu
beba na rođenju metodom sistematskog preglednog rada sa meta
analizom randomiziranih kontrolnih studija (RCT).
Metode: Ovaj sistematski pregledni rad je deo međunarodnog
FP6 projekta European Micronutrient Recommendations Aligned
(EURRECA) network of excellence, čiji je cilj identifikacija potreba za
mikronutrijentima za optimalno zdravlje u evropskoj populaciji (www.
eurreca.org). U struktuisanom sistematskom pretraživanju postojeće
literature do februara 2010. korišćene su baze podataka MEDLINE,
EMBASE i Cochrane Library. RCT koje su ispitivale suplementaciju
trudnica gvožđem, pratile težinu na rođenju i imale adekvatnu kontrolnu
grupu, analizirane su za uključenje u meta analizu. Prihvatane su studije
na zdravim trudnicama kao i onima sa anemijom ili nedostatkom
gvožđa. Za svaku pojedinačnu studiju izračunat je koeficijent regresije (β)
za težinu novorođenčadi u odnosu na unos gvožđa tokom trudnoće, na
osnovu pretpostavke o linearnoj korelaciji između težine i unosa gvožđa
naloge-loge skali.
Rezultati: Svega 6 RCT je ispunilo kriterijume za uključenje u meta
analizu. Njima je obuhvaćena težina na rođenju ukupno 1941 novorođenčeta.
Od tog broja 992 majke su uzimale suplemente gvožđa tokom trudnoće, a
949 trudnica je uzimalo placebo i činilo kontrolnu grupu. Većina trudnica
na početku studije nije bila anemična. Udruživanjem podataka iz 6 RCT
u meta-analizu rezultiralo je dobijanjem ukupne vrednosti β [95% CI] od
0.01 [-0.03, 0.04]. Efekat nije bio statistički značajan (p=0.65). Zbog velike
heterogenosti uključenih RCT (I2 = 83%), studije su grupisane prema
dnevnoj dozi gvožđa i trajanju suplementacije. Međutim, ni stratifikacija
studija nije pokazala značajan efekat gvožđa na težinu novorođenčadi
(p>0.05) a heterogenost među studijama je bila relativno mala samo za
RCT u kojima su korišćene najviše doze gvožđa (40-66mg).
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Zaključak: Naša meta analiza nije pokazala značajan efekat
suplementacije gvožđem na težinu novorođenčadi i zato bi trebalo
posebno razmotriti da li je trudnicama koje nisu anemične potrebna
suplementacija.
Ključne reči: težina na rođenju, suplementacija, gvožđe, meta analiza
DOSE-RESPONSE EFFECT OF IRON SUPPLEMENTATION
ON WEIGHT AT BIRTH: A SYSTEMATIC REVIEW WITH
META ANALYSIS
Vučić V1, Berti C2, Arsić A1, Ristić-Medić D1, Glibetić M1, Gurinović M1
Centre of Research Excellence in Nutrition and Metabolism. Institute for Medical
Research. University of Belgrade, Belgrade; 2 Unit of Obstetrics and Gynecology and
Center for Fetal Research Giorgio Pardi, University of Milan, Italy
1
Aim: To evaluate the dose response effect of iron intervention on
newborns’ weight through a systematic review with meta analysis of
randomized controlled trials (RCTs).
Method: This systematic review is a part of the European
Micronutrient Recommendations Aligned (EURRECA) network of
excellence that aims to identify micronutrient requirements for optimal
health in European populations (www.eurreca.org). Structured electronic
searches were conducted to February 2010 on MEDLINE, EMBASE and
the Cochrane Library. Double blind placebo controlled RCTs with iron
supplementation, evaluating weight at birth, were analyzed for inclusion.
Apparently healthy pregnant women and those with iron deficiency or
anemia but otherwise healthy were included in meta analysis. For each
individual study we calculated a regression coefficient (β) for birth weight
on the intake, based on the assumption of a linear relation on the logeloge -scale.
Results: Only 6 supplementation RCTs, providing data on birthweight for 1941 newborns, met the inclusion criteria. The newborns were
born from 992 pregnant women who received iron during pregnancy,
and from 949 pregnant women belonging to the control group. Most of
the pregnant women were non-anemic at the beginning of the studies.
140
Pooling data from the 6 RCTs in one meta-analysis yielded a betarandom effect [95% CI] of 0.01 [-0.03, 0.04]. No significant effect was
found (p=0.65). Due to the large heterogeneity (I2 = 83%), a subgroup
analysis according to the dose of supplemented iron and duration of
intervention was performed. However, the effect of iron remained similar
after stratification (p>0.05) and the obtained heterogeneity was relatively
small only for the highest doses (40-66mg) of iron.
Conclusion: Our meta analysis did not document any significant
effect of iron intervention on birth weight in newborns. Thus it should be
revised whether non-anemic pregnant women need iron supplementation.
Key words: birth weight, iron supplementation, meta analysis
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04.P01 STANJE UHRANJENOSTI DECE NIŽIH
RAZREDA OSNOVNIH ŠKOLA PRIGRADSKIH NASELJA
OPŠTINE SUBOTICA
Zavod za javno zdravlje Subotica, 2Visoka škola strukovnih studija za obrazovanje
vaspitača i trenera u Subotici
1
Cilj: Praćenje rasta i razvoja, odnosno procena stanja uhranjenosti
je najbolji način utvrđivanja zdravlja dece, kao i potrebe preventivnog
delovanja na individualnom i populacionim nivou. Cilj ovog istraživanja
je ispitivanje stranja uhranjenosti dece u subotičkim prigradskim
naseljima.
Metode: Tokom 2010. godine su sprovedena antropometrijska merenja
visine i telesne mase kod 426 učenika prva četiri razreda osnovnih škola
iz prigradskih naselja grada Subotice. Prosečan uzrast naših ispitanika je
iznosio 8,7 god. (6,5-11,4 god.). Dečaka je bilo 217 (50,9%) dok je devojčica
bilo 209 (49,1%). Stanje uhranjenosti je ocenjeno na temelju pokazatelja
visina-za-dob, telesna masa-za-visinu i indeksa telesne mase prema
uzrastu i polu, u poređenju sa međunarodnim NCHS/SZO referentnim
vrednostima.
Rezultati: Prema distribuciji z-vrednosti telesne mase-za-visinu
60 (14,1%) izmerene dece je imalo manjak telesne mase. U rasponu
z-vrednosti -2 do -3, 22 (5,1%) dece je bilo blago neuhranjeno, dok je
krivulju z-vrednosti -3 i ispod imalo 38 (8,9%) dece, što je ukazalo
na izraženu pothranjenost. Povećanu telesnu masu (z-vrednost +2) je
imalo 61 dete, odnosno 14,3%. Percentilna distibucija indeksa telesne
mase (ITM) je pokazala slična obeležja. ITM između 85. i 95. percentila
je imalo 7,7% dece, dok je ITM iznad 95. percentila, odnosno gojaznost
je imalo-52 (12,2%) dece. Prema distribuciji z-vrednosti telesne mase-zavisinu 71,6 % dece je bilo pravilno uhranjeno.
Diskusija i zaključak: Epidemiološka istraživanja kako u svetu,
tako i kod nas, ukazuju na gojaznost kao zdravstveni problem koji
dostiže epidemijske razmere u opštoj i dečjoj populaciji. Pri tome se
na pothranjenost, odnosno mršavost kod dece u poslednjim godinama
obraća manja pozornost i ona danas predstavlja zdravstveni problem
uglavnom u nerazvijenim i siromašnim zemljama. Prikazani podaci
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ukazuju da je kod dece u ruralnoj sredini okoline Subotice sličan procenat
mršave, odnosno neuhranjene dece kao i one sa povećanom telesnom
masom, što može biti uzrokovano različitim preduslovima.
Ključne reči: Indeks telesne mase (ITM); Antropometrijska merenja;
Pothranjenost; Povećana telesna masa.
NUTRITIONAL STATUS OF SCHOOL CHILDREN 6-11
YEARS OLD IN SUBURBS OF SUBOTICA MUNICIPALITY Berenji K1, Ćopić J1, Pavlović M2
Public Health Institute Subotica, 2Preschool Teacher and Sport Trainer High
School Subotica
1
Aim: Monitoring of growth and development, as well as assessment of
nutritional status is the best way to determine the health of children and
the need for preventive action at the individual and population level. The
aim of this study was to assess the nutritional status of school children in
the muncipality of Subotica suburbs.
Methods: In 2010, anthropometric measurements of the body height
and weight of 426 students from the first to the fourth grade of 2 primary
schools in the suburban areas of the municipality of Subotica were
conducted. The average age of our pupils was 8.7 years (6.5 to 11.4 yr.).
There were 217 boys (50.9%) and 209 girls (49.1%). Nutritional status was
assessed on the basis of anthropometric indices: height-for-age, weightfor-height and body mass index by age and sex, compared with the
international NCHS / WHO reference values.
Results: According to the weight-for-height z-score distribution 60
(14, 1%) of children are being malnourished. The range of z-values in
the z-score range between –2 and -3, 22 (5.1%) of children are mildly
malnourished, while the curve of the z-values below -3 and lower
had 38 (8.9%) children, indicating a severe malnutrition. On the other
hand, increased body weight (z-score +2) was found in 61 children or
14, 3%. Percentile distribution of body mass index (BMI) had similar
characteristic. BMI between the 85th and 95th percentile had 7.7% of the
children, while a BMI above the 95th percentile indicating obesity had 52
143
(12.2%) children. According to the distribution of z-values of weight-forheight 71.6% of children were properly nourished.
Discussion and conclusion: Epidemiological research in the world
and in our country indicates that obesity is a health problem with
epidemic proportions in children and in the general population. Less
attention has been payed to the underweight or malnutrition in children
in recent years, and nowadays it is a health problem of mainly poor and
underdeveloped countries. The data presented indicate that children
in rural areas of municipality of Subotica show similar percentage of
malnourished and those with increased body mass index, which can be
caused by different preconditions.
Key words: Body mass index (BMI); anthropometric measurements,
malnutrition, overweight
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04.P02 ISHRANA I ZDRAVLJE PREDŠKOLSKE DECE
Filipović M, Bugarinović-Milovanović K
Zavod za javno zdravlje Užice
Uvod: Nepravilna ishrana jedan je od glavnih razloga za prekomernu
telesnu težinu i gojaznost kod dece. Smatra se da oko 20-40% gojazne
dece u ranom detinjstvu ostaje gojazno i u adolescenciji, a oko njih 80% i
u odraslom dobu. Etiologija gojaznosti je kompleksna i multifaktorijelna.
Porodica utiče na formiranje ponašanja vezanog za ishranu. Dete nauči
da voli određene namirnice od detinjstva.
Cilj rada: Ispitati navike u ishrani predškolske dece i proceniti
njihovo zdravlje.
Metod: Populaciju istraživanja čini 497 dece uzrasta od 2-7 godina,
smeštenih u osam objekata Dečjeg vrtića grada Užica. Putem anketnog
upitnika koji je podeljen roditeljima, ispitivane su navike u ishrani dece. Za
procenu zdravstvenog stanja korišćeni su sledeći parametri: indeks telesne
mase, obim struka i krvni pritisak. Za obradu podataka korišćen je SPSS paket.
Rezultati: Više od polovine dece (56.9%) u ishrani je koristilo pretežno
beli hleb. Životinjsku mast za pripremu obroka koristi 37.8% anketiranih
majki. Sveže povrće svakodnevno je konzumiralo 42.3% dece, a sveže
voće 65.9% dece. 23.3% koristi ribu manje od jednom nedeljno. Slatkiši
su zastupljeni svaki dan kod gotovo četvrtine ispitivane dece (23.3%), a
slatka bezalkoholna pića kod 27.6% dece. Meso je zastupljeno vrlo malo u
ishrani dece (uglavnom u 65% ispitanika). Deca piju u proseku po 2 šolje
dnevno obranog i delimično obranog mleka. Normalnu telesnu težinu ima
70.35%, predgojazne dece je 18.61%, a gojazna deca čine 11.04%. Razlike
u ishrani su prisutne među ove tri kategorije, ali one nisu statistički
značajne, osim u: predgojazna deca u svojoj ishrani više koriste testeninu
u odnosu na ostalu decu (X²=15.988, p=0.014); predgojazna i gojazna
deca jedu više mesnih prerađevina u odnosu na decu sa normalnom
telesnom težinom (X²=15.180, p=0.019). Normalan krvni pritisak ima
74.22%, granični pritisak 20.7% dece, a hipertenzija je zabeležena kod
5.08%. dece. Utvrđena je pozitivna korelacija između vrednosti krvnog
pritiska i indeksa telesne mase (r=0.219, p<0.01). Normalne vrednosti
obima struka prisutne su kod 86.75%, dok 13.25% dece imaju povećani
rizik za kardiovaskularne bolesti ili insulinsku intoleranciju.
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Zaključak: Gotovo svako treće dete u ispitivanoj populaciji spada
u kategoriju predgojazne i gojazne dece, što je više u odnosu na prosek
na nivou Srbije. Potrebno je osmisliti adekvatan program za prevenciju
nepravilne ishrane kod dece u ovom uzrastu.
Ključne reči: ishrana, navike u ishrani, predškolska deca, zdravlje,
prevencija nepravilne ishrane.
NUTRITION AND HEALTH OF PRESCHOOL CHILDREN
Filipović M, Bugarinović-Milovanović K
Institute of Public Health of Uzice
Introduction: Inadequate nutrition is one of the main reasons for
overweight and obesity in children. It is considered that about 20-40% of
obese children remain obese in early childhood and in adolescence, and
around 80% of adults. Etiology of obesity is complex and multifactorial.
Family influences the formation of eating behavior. Child learn to like
certain foods from childhood.
Objective: To examine the eating habits of preschool children and
assess their health. Methods: The study population consists of 497
children aged 2 to 7 years, placed in eight locations in the City of Uzice
kindergartens. A questionnaire about eating habits of children was
distributed to parents. To assess the health status following parameters
were used: body mass index, waist circumference and blood pressure. For
data processing we used SPSS package.
Results: More than half of the children (56.9%) in their diet
predominantly used white bread. Animal fat was used in food
preparation in 37.8%. Fresh vegetables was consumed every day in only
42.3% of children and 65.9% consumed fresh fruit. 23.3% used fish less
than once a week. Sweets are present in daily diet in almost quarter of
children studied (23.7%), and sweetened soft drinks in 27.6% of children.
Meat is very little present in the diet (usually once a week in 65% of
respondents). Children drink an average of 2 cups per day of skimmed
or partially skimmed milk. Normal weight was found in 70.35%,
18.61% children are overweight, and there was 11.04% of obese children.
146
Differences in diet were present among these three categories, but
they were not statistically significant, except for: overweight children use
more pasta than the other children (X²=15.988, p=0.014); overweight and
obese children eat more meat products than children with normal weight
(X²=15.180, p=0.019). Normal blood pressure have 74.22%, borderline
blood pressure have 20.07% of children, and hypertension was observed in
5.08% of children. There is a positive correlation between blood pressure
and body mass index (r=0.219, p<0.01). Normal waist circumference was
present in 86.75% of children, while 13.25% of children are at increased
risk for cardiovascular disease or insulin intolerance.
Conclusion: Almost every third child in the population is in the
category of overweight and obese children, which is more than the average
in Serbia. It is necessary to develop an adequate program for prevention
of malnutrition among children in this age.
Key words: nutrition, eating habits, preschool children, health,
prevention of malnutrition
147
04.P03 RADIONICA “VRTIĆ ZDRAVLJA”
Isailović G, Trbović M, Vasiljević Blagojević M, Mandić A
Visoka zdravstvena škola strukovnih studija u Beogradu,
Medical SPA Asocijacija Srbije
Zdravstveno edukativna radionica “Vrtić zdravlja” je nastavak
projekta Medical SPA Asocijacije Srbije iz oblasti dečje zaštite, finansiranog
od strane grada Beograda. Projekat „Vrtić zdravlja – pripremna škola za
zdrave stilove života“, podržan CD-om i pisanim materijalom uvid u
knjige, predstavlja novinu na našim prostorima.
Učenje o konkretnim aromatičnim biljkama pruža deci mogućnost
da saznaju nešto novo o njihovim karakteristikama i praktičnoj primeni
u ishrani, tradicionalnoj i alternativnoj medicini. Pored toga, kreiranje,
stvaranje i negovanje vrta sačinjenog od aromatičnih lekovitih i začinskih
biljaka, stvara pogodne uslove za unapređenje dečije kreativnosti, kao i
psihičkog razvoja uopšte.
Začinske aromatične biljke, zahvaljujući složenom sastavu i aktivnim
jedinjenjima dokazanog farmakološkog delovanja, povoljno deluju na
ljudsko zdravlje. Mogu se koristiti u prevenciji, ali i u lečenju mnogih
bolesti, te ih treba vratiti u svakodnevnu ishranu, na značajnije mesto od
onog koje danas imaju. Iz tog razloga, edukaciju treba početi od mladog
uzrasta, što čini suštinu projekta i radionice.
Cilj: Cilj radionice “Vrtić zdravlja” jeste razvijanje dečije kreativnosti,
promovisanje zdravlja, zdravog načina ishrane i pravilnog psihofizičkog
razvoja, kao i razvijanje svest o značaju ekologije, očuvanju prirode i
žvotne sredine.
Metode: Metode primenjene u radionici jesu deskriptivna, istorijskokomparativna i eksperimentalna. Tehnike teorijskog dela radionice:
analiza dokumentacije.
Rezultati i diskusija: projekat i radionica “Vrtić zdravlja” uspešno su
realizovani u 11 predškolskih ustanova opštine Stari grad uz postizanje
planiranih efekata: pedagoški - podsticanje samostalnosti, individualne
odgovornosti i autentičnosti izraza, razvijanje svesti o značaju zaštite
i očuvanja prirodne sredine, razvijanje svesti o zdravlju, zdravom
načinu ishrane, razvijanje interesovanja za aromatične začinske biljke i
njihovu primenu u ishrani i estetski - direktno delovanje na ostvarivanje
148
autentičnosti izraza uz usvajanje estetskih principa uočavanjem lepog i
harmoničnog u prirodi.
Zaključak: program radionice obuhvata teorijsku obuku o zdravstvenom
značaju konkretnih aromatičnih biljaka i njihovoj primeni u ishrani,
tradicionalnoj i alternativnoj medicini, kao i teorijsku i praktičnu obuku
sađenja i gajenja ovih biljaka i osmišljavanja i dizajniranja “Vrtića zdravlja”.
Ključne reči: karakteristike aromatičnih biljaka, primena, ishrana,
zdravi stilovi života, dizajniranje vrta
WORKSHOP “KINDERGARTEN OF HEALTH”
Isailović G, Trbović M, Vasiljević Blagojević M, Mandić A
Medical college of professional studies in Belgrade, Serbian Medical Spa Association
Health-educational workshop “Kindergarten of Health” is a sequel of
the project of Serbian Medical Spa Association in the field of child care,
funded by the city of Belgrade. The project “Kindergarten of Health - a
preparatory school for healthy lifestyles,” supported by CD and printed
material in book form, is an innovation in our region.
Learning about specific aromatic plants offers children the
opportunity to learn something new about their characteristics and
practical applications in nutrition, traditional and alternative medicine.
In addition, creating and nurturing a garden made up of aromatic herbs
and spices, create favorable conditions for improving children’s creativity
and mental development in general.
Spicy aromatic herbs, owing to the complex composition of the active
ingredients with proven pharmacological effects, have a positive effect
on human health. Spicy aromatic herbs can be used in prevention, but
also in the treatment of many diseases, and should return to the daily
nutrition, on the more important place than the one they have today. For
this reason, education should start from the young, which is the essence
of the project and workshop.
Objective: of the workshop “Kindergarten of Health” is to develop
children’s creativity, health promotion, healthy nutrition and proper
physical and mental development, as well as raising awareness of the
149
importance of ecology, nature conservation and environment.
Method applied in the workshop are: historically -comparative,
descriptive and experimental. Research techniques of theoretical part
of the workshop: analysis of documents.
Results and discussion: workshops and project “Kindergarten of
Health” have been successfully implemented in 11 preschools of Stari
Grad municipality with achievement of the planned effects: pedagogic
- encouraging independence, individual responsibility and authenticity
of expression, raising awareness about the importance of protecting and
preserving the environment, raising awareness about health, healthy
eating habits, developing interest in aromatic herbs and their use in
nutrition and aesthetic- direct effects on the achievement of authenticity
with the adoption of the term aesthetic principles by noticing the beautiful
and harmonious in nature.
Conclusion: The workshop program includes theoretical training on
the health significance of specific aromatic plants and their applications
in nutrition, traditional and alternative medicine, as well as theoretical
and practical training in planting and cultivation of these plants and the
creation and design of “kindergarten of health.”
Key words: aromatic plant characteristics, uses, nutrition, healthy
lifestyles, designing a garden
150
04.P04 NAVIKE U ISHRANI DECE PREDŠKOLSKOG
UZRASTA U ĆUPRIJI
Despotović M1, Ilić B1, Igrutinović Z, Marković S
1
Visoka medicinska škola strukovnih studija, Ćuprija, 2Klinika za pedijatriju, Klinički centar Kragujevac
Uvod: Pravilan način ishrane je važan deo zdravog stila života i kao
takav trebalo bi da bude usvojen u najmlađem životnom dobu. Novije
studije u svetu posvećene su uticaju stila života i navika u ishrani na
stepen uhranjenosti, naročito na sve česću pojavu predgojaznosti i
gojaznosti kod dece.
Cilj rada: Procena navika u ishrani dece predškolskog uzrasta u
Ćupriji.
Materijal i metode: Podaci o navikama u ishrani dobijeni su
anonimnim anketiranjem roditelja predškolske dece na redovnom
sistematskom pregledu.
Rezultati i diskusija: Anketiranjem je obuhvaćeno 212 deteta
rođenih u periodu 01.03.2002-28.02.2003 i 304 deteta rođena u periodu
01.03.2003-28.02.2004, 265 ispitanika je bilo muškog pola a 251
ispitanica je bila ženskog pola. Redovan doručak nema 1.7 % dece. Voće i
povrće najveći broj ispitanika jede 3-5 puta nedeljno, dečaci svakodnevno
uzimaju slatkiše u 28.3% slučajeva. Skoro četvrtina dece (25.8%) uopšte
ne uzima bezalkoholna pića (sokove, coca-cola) a fizičkom aktivnošću
redovnije se bave dečaci u 33.9% slučajeva. Devojčice više vremena
provode ispred TV i/ili kompjutera.
Zaključak: Poboljšati rad na prepoznavanju dece koja pripadaju
rizičnim kategorijama, edukovati roditelje o načinima ishrane dece
predškolskog uzrasta, težiti povećanju fizičke aktivnosti, smanjenju unosa
energije i promenama faktora koji su od uticaja na preveliku telesnu masu
i na gojaznost a potiču iz spoljašnje sredine.
Ključne reči: deca, predškolski uzrast, ishrana
151
EATING HABITS OF PRESCHOOL CHILDREN IN ĆUPRIJA
Despotović M1, Ilić B1, Igrutinović Z2, Marković S2
1
College of Health Education Ćuprija, 2Pediatric Clinic, Clinical Center Kragujevac
Introduction: Proper diet is an important part of a healthy lifestyle
and as such should be adopted at the earliest age. Recent studies in the
world are devoted to the impact of lifestyle and eating habits to the degree
of malnutrition, especially to higher incidence of obesity and obesity in
children.
The aim: Assessment of eating habits of preschool children in the city
of Cuprija.
Material and methods: Data on dietary habits were obtained from
anonymous survey of parents of preschool children on the regular
medical exam.
Results and discussion: The survey included 212 children born in
the period 01.03.2002-28.02.2003 and 304 children born in the period
01.03.2003-28.02.2004, 265 respondents were male and 251 respondents
were female. 1.7% of children do not have regular breakfast. The
majority of subjects eat fruit and vegetables 3-5 times a week, the boys
take daily sweets in 28.3% of cases. Nearly a quarter of children (25.8%)
do not take soft drinks (fruit juices, Coca-Cola) and physical activity is
regularly performed by boys - in 33.9% of cases. Girls spend more time in
front of the TV and / or computer.
Conclusion: Work has to be improved on identifying children
who belong to high-risk categories, education of parents about the
diet of preschool children has to be improved, physical activity has to
be increased, energy intake has to be reduced and changes have to be
made in factors that affect overweight and obesity and originate from the
external environment.
Key words: children, preschool, nutrition
152
04.P05 NAVIKE U ISHRANI TRUDNICA U SRBIJI
Ivanović N1, Đorđević B1, Gojković T 2, Odalović M3
Katedra za Bromatologiju, Farmaceutski fakultet u Beogradu;
2
Katedra za Biohemiju, Farmaceutski fakultet u Beogradu,
3
Katedra za Socijalnu farmaciju, Farmaceutski fakultet u Beogradu
1
Uvod i ciljevi: Trudnoća je jedno od nutritivno najzahtevnijih
perioda u životu žene. Optimalna ishrana je od izuzetne važnosti,
kako za zdravlje majke, tako i za normalan razvoj ploda. Deficit u
makro- i mikronutrijentima može imati negativan uticaj na tok i ishod
trudnoće (prevremeni porođaj, mala masa deteta na rođenju i drugih
fetalnih problema). Cilj ovog rada je bio da se procene navike u ishrani
trudnica u Srbiji, kao i uticaj ekonomskog statusa i nivoa obrazovanja
trudnica na dostizanje preporuka o unosu pet grupa namirnica
predstavljenih Piramidom ishrane.
Metodologija: Informacije o navikama u ishrani trudnica su
prikupljene kroz upitnik u tri privatne apoteke u Beogradu i na
ginekološkom odeljenju bolnice u Aleksincu.
Rezultati: Upitnik je popunilo 46 trudnica, prosečnih godina 27.5.
Ppreporuke za unos 2-4 porcije voća dnevno postiglo je 63% trudnica,
dok je njih 61% postiglo preporuke za unos 3-5 porcija povrća dnevno. Što
se tiče ostale tri grupe namirnica, rezultati su bili nešto niži: preporuke
za unos tri porcije mlečnih proizvoda postiglo je samo 28% trudnica,
zatim 6 i više porcija žitarica imalo je njih 41%, a 2-3 porcije mesa 54%
trudnica. Samo je 8,7% trudnica dostiglo preporuke za unos svih pet
grupa namirnica. Nije nađen statistički značajan uticaj ekonomskog
statusa i nivoa obrazovanja u postizanju preporuka.
Zaključak: Ovi podaci ukazuju na potrebu donošenja nacionalnih
preporuka i strategije kojima bi se ukazalo na značaj optimalne ishrane u
trudnoći i uspostavile zdrave navike u ishrani.
Ključne reči: trudnoća, ishrana, preporuke
153
DIETARY HABITS OF PREGNANT WOMEN IN SERBIA
Ivanović N1, Đorđević B1, Gojković T 2, Odalović M3
Department of Bromatology, Faculty of Pharmacy, University of Belgrade,
Serbia;2Department of Biochemistry, Faculty of Pharmacy, University of Belgrade,
Serbia; 3Department of Social Pharmacy, Faculty of Pharmacy, University of
Belgrade, Serbia
1
Introduction and aim: Pregnancy is one of the most nutritionally
demanding periods in a woman’s life. Appropriate nutrition in pregnancy
is fundamental for maternal and fetal health. Deficiency in macro- and
micronutrients can cause low birth weight, premature birth, and other
fetal problems. Our aim was to determine nutritional habits of pregnant
women in Serbia.
Methodology: The quantitative food frequency questionnaire was
designed to gather information on dietary habits of pregnant women.
Women were recruited from hospital in Aleksinac and 3 private
pharmacies in Belgrade.
Results: A total of 46 pregnant women participated in study. Our
results showed that 63% of women achieved recommended intakes of 2-4
portions of fruit and 61% 3-5 portions of vegetables daily. Achievement
of the recommended intakes from other Food Pyramid food groups is
lower: 28% of pregnant women achieved the recommended 3 portions
per day of dairy products, 41% recommended 6+ portions per day from
bread and cereal group, and 54% recommended 2-3 portions per day of
meat and poultry. Only 8.7% of women achieved recommended intakes
from all food groups.
Conclusion: These findings provide important prevalence data and
highlight the need for more concerted and supportive health promotion
interventions during pregnancy.
Key words: pregnancy, dietary habits
154
04.P06 HIGIJENSKO DIJETETSKI REŽIM U TRUDNOĆI
I RIZIK OD PREVREMENOG POROĐAJA
Milinčić N1, Čanković P2
Medicinski fakultet - Kosovska Mitrovica, Klinika za ginekologiju i akušerstvo
KCS – Beograd; 2Ginekološko akušerska klinika Priština - Gračanica
1
Cilj: Cilj rada je bilo ispitati epidemiološke karakteristike za pojavu
prevremenog porođaja, kao i ispitati uticaj načina ishrane, konzumiranja
duvana i kontakta sa kućnim ljubimcima na pojavu infekcije u trudnoći i
prevremenog porođaja.
Metode: Korišćeno je kliničko, prospektivno i statističko istraživanje.
Rezultati: U cilju istraživanja formiran je uzorak od 312 majki
prevremeno porođene dece. Prirast telesne mase do 10 kg imalo je 138
(44,2 %) trudnica i u ovoj grupi trudnica nađeno je 67 (48,6%) inficiranih
posteljica. Prirast mase od 10 kg do 20 kg zbog nepravilne ishrane imalo
je 149 (47,7%) trudnica i ovaj prirast se smatra velikim. U ovoj grupi bilo
je 59 (39,6 %) trudnica sa inficiranom placentom. Ekstremno veliki prirast
telesne mase, više od 20 kg, u slučajevima potpuno nepravilne i neadekvatne
ishrane, imalo je 25 (8,1%) trudnica u prevremenom porođaju. Među njima
11 (44,0 %) trudnica imalo je infekciju placente. Studentov t test pokazuje da
je signifikantno visoka verovatnoća pojave infekcije posteljice kod porodilja
u prevremenom porođaju koje su konzumirale duvan. Od 93 trudnice kod
65 (69.9%) razvila se infekcija, a kod 28 (30.1%) je izostala.
Diskusija: Telesna masa trudnice, kao i povišen prirast telesne mase
tokom trudnoće zbog nepravilne ishrane, mogu imati značajnog uticaja
na tok trudnoće, porođaj, pa i sam ishod porođaja ali nismo statistički
dokazali da ima uticaja na povišen stepen rizika od razvoja intrauterine
infekcije. Pušenje u trudnoći povećava incidencu prevremenih porođaja,
utiče na smanjenje telesne mase ploda na rođenju što uz ostale socio –
ekonomske faktore dodatno rizikuje trudnoću.
Zaključak: Savetovati trudnicama uredan higijensko dijetetski režim
života i ishrane. Zabraniti pušenje trudnicama.
Povišen prirast telesne mase može imati uticaja na tok trudnoće ali ne
utiče na razvoj intrauterine infekcije.
Ključne reči: prevremeni porođaj, ishrana u trudnoći, konzumacija
duvana, kućni ljubimci
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DIET DURING PREGNANCY AND RISK OF
PRETERM LABOR
Milinčić N1, Čanković P2
Faculty of Medicine - Kosovska Mitrovica, Department of Obstetrics
and Gynecology, CCS –Belgrade, 2Gynecology and Obstetrics Pristina - Gracanica
1
Aim: The aim of this study was to examine the epidemiological
characteristics of preterm labor and to examine the effect of diet, smoking
and contact with pets on the occurrence of infection in pregnancy and
preterm delivery.
Methods: A clinical, prospective and statistical survey was used.
Results: A group of 312 pregnant women delivered prematurely was
investigated. A weight gain up to 10 kg had occurred in 138 (44.2%)
of pregnant women and in this group of women it was found that 67
(48.6%) had an infected placenta. A weight gain of 10 to 20 kg due to
an incorrect diet had a total of 149 (47.7%) pregnant women, and this is
considered a great gain. In this group, there were 59 (39.6%) patients with
infected placenta. Extremely large weight gain, more than 20 kg, in the
case of a completely improper and inadequate diet, was determined in 25
(8.1%) pregnant women who produced an early labor. Among them, 11
(44.0%) pregnant women had placental infection. Student’s t test showed
a significantly higher probability of infection of the placenta in pregnant
women in early labor who consumed tobacco. Of the 93 pregnant women,
65 (69.9%) developed an infection and 28 (30.1%) did not.
Discussion: Body weight of pregnant women and weight gain during
pregnancy due to improper diet can have a significant impact on the
course of pregnancy, childbirth, and the very outcome of childbirth, but
it has not been statistically proven to have an impact on the increased
level of risk of developing a intrauterine infection.
Smoking during pregnancy increases the incidence of premature
births, decrease fetal weight at birth, which along with other socio economic factors further increases risk in pregnancy.
Conclusion:
• Advise pregnant women normal diet and lifestyle
• Ban smoking to pregnant women.
• Increased weight gain can have an impact on the course of pregnancy
but does not effect the development of intrauterine infection.
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Key words: preterm labor, nutrition during pregnancy, consumption
of tobacco, pets
157
04.P07 UTICAJ ISHRANE NA ZDRAVLJE ŽENA
Jović M1, Nikolić M1, 2, Jović M1
Medicinski fakultet u Nišu, 2Institut za javno zdravlje Niš
1
Odgovarajuća ishrana žena treba da ispuni opšte zahteve pravilne
ishrane, ali i specifične ciljeve. Cilj rada bio je da se na osnovu naučnih
činjenica ukaže na značaj ishrane u važnim razdobljima života žene (od
detinjstva do senijuma), a posebno u prevenciji bolesti reproduktivnog
sistema. Metodologija rada podrazumevala je analizu stručnih članaka
koji su se bavili kliničkim i epidemiološkim ispitivanjima uticaja ishrane
na zdravlje žena. Rezultati su pokazali da usvajanje specifičnih preporuka
u ishrani žena povoljno utiče na njihovo reproduktivno zdravlje. Poseban
značaj za obezbeđivanje pravilne ishrane žena ima promocija pravilne
ishrane koju treba sprovoditi pre svega u okviru primarne zdravstvene
zaštite. U radu su analizirani nutritivni problemi karakteristični za
određene bolesti koje su značajne za žene, kao što su: sindrom policističnih
jajnika, anoreksija nervoza, bulimija nervoza, anemija u trudnoći i dr.
Može se zaključiti da odgovarajuća ishrana omogućuje pravilan razvoj
i funkciju genitalnog sistema i organizma žene u celini, a popravlja i
kvalitet života. Edukacija zdravstvenih radnika i razmena iskustava u
ovoj oblasti neophodna je radi unapređenja zdravstvene zaštite žena.
Ključne reči: ishrana, reproduktivni sistem, zdravstvena zaštita žena
IMPACT OF DIET ON WOMEN’S HEALTH
Jović M1, Nikolić M1, 2, Jović M1
School of Medicine University of Nis, 2Institute for Public Health Nis
1
The appropriate nutrition of women has to meet general requirements
of healthy diet, but also the specific demands. The goal of this study was
to show the significance of nutrition in important periods of woman’s
life (from childhood to senility), especially in prevention of reproductive
system diseases. Metodology of paper involved the analysis of scientific
articles which covered clinical studies of nutrition in women. Results
158
have shown that adoption of specific diet recommendations has a positive
influence on women’s reproductive health. A promotion of heathy eating
that should be conducted within the primary health care system has a
remarkable significance for ensuring the proper diet. This study analized
nutritive problems, typical for certain diseases that are specific in women,
like: sindrome of polycistic ovary, anorexia nervosa, bulimia nervosa,
anemia in pregnancy etc. It can be concluded that appropriate nutrition
enables the proper development and function of women’s genital system
and body in general, while in the same time improving the quality of life.
Education of medical personnel and exchange of work experiences in this
area is needed to improve the system of health care for women.
Key words: nutrition, reproductive system, women’s health care
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Sekcija Posebne nutritivne potrebe
Session Special Dietary Needs
05.SP1 TRETMAN GOJAZNOSTI STARIH OSOBA
Vasiljević N
Medicinski Fakultet, Univerzitet u Beogradu, Institut za higijenu i medicinsku
ekologiju
Populacija starih osoba pokazuje globalni trend porasta na planeti.
Stare osobe su vulnerabilna kategorija koja ima specijalne nutritivne
probleme i zahteve u ishrani. Promena nutritivnog statusa se kod starih
može manifestovati involutivnim gubitkom telesne mase na jednoj strani
i pojavom gojaznosti na drugoj. Prevalencija gojaznosti je 4 puta veća u
populaciji starih u poslenj dve decenije. Sa starenjem se povećava vrednost
univerzalnog pokazatelja stanja uhranjenosti – indeksa telesne mase –
BMI, bez obzira na nivo fizičke aktivnosti. Izrazito povećane vrednosti
ovog indeksa su praćene povećanim morbiditetom ali ne i mortalitetom,
što se označava kao “obesity paradox”. Važna odrednica gojaznosti
starih osoba je akumulacija visceralnog adipoznog tkiva u odnosu na
subkutano, kao i masna infiltracija mišića i jetre, a što je glavni faktor
rizika za brojne zdravstvene problem ove populacije. U tom pogledu,
dijetoterapija gojaznosti kod starih osoba treba da bude usmerena na
redukciju visceralnih depoa masnog tkiva. Kako bi se ovaj efekat ostvario
uz maksimalno očuvanje mišićne mase, neophodno je da režim ishrane
bude kombinovan sa odgovarajućom prilagođenom, redovnom fizičkom
aktivnošću. To je veoma važno imati na umu jer je sarkopenija, redukcija
mišićne mase, prisutna kod starih, a koja se neadekvatnom ishranom može
i pogoršati. Za očuvanje mišićne mase i prevenciju sarkopenije preporučuje
se dovoljan unos proteina od 20-25 g visoke biološke vrednosti čime se
obezbeđuje unos od 10 g esencijalnih aminokiselina čime bi se maksimalno
stimulisala sinteza protein u mišićima. Unos esencijalnih aminokiselina se
može ostvariti i suplementima, a posebno se savetuje suplement leucina.
Dijetoterapija gojaznosti starih treba da bude po tipu dijete sa “malo
kalorija” kao blagi redukcioni režim uz deficit od 500-750 kcal/dan, a da
se istovremeno obezbedi I nutritivna adekvatnost. Kako bi se to ostvarilo
važno je da u režimu bude dovoljno kalcijuma, vitamina D, vitamina B6,
vitamina B12, cinka, magnezijuma, selena, vitamina E i vitamina C.
Ključne reči: gojaznost starih, redukcioni režim, dijeta, sarkopenija
161
WEIGHT LOSS TREATMENT IN ELDERLY OBESITY
Vasiljević N
Faculty of Medicine, Belgrade University, Institute of Hygiene and Medical Ecology
Population aging shows a global rising trend. Elderly have special
nutritional problems and requirements, in the first place due to
involutionary physiological processes but also to metabolic changes
synergistically affecting, together with social medical factors and
nutritional status. Obesity prevalence is 4 times higher among elderly
within the last few decades. Body mass index (BMI) as main obesity
indicator increases with aging regardless the level of physical activity;
subsequently, higher BMI values are followed by higher morbidity but
not always mortality rates –“obesity paradox”. In elderly, the quantity of
visceral adipose tissue represents a disease risk much more important
than BMI values although dietary treatment contributes to the reduction
of visceral adipose tissue, physical exercise improves cardio-respiratory
state, reduces overall and intra-abdominal fat tissue, preserves muscle
mass and thus increasing muscular strength and endurance, and also
reduces insulin resistance. Weight loss treatment must take in caution
if the sarcopenia and osteopenia are present. Reduced and insufficient
protein intake will result in sarcopenia and even osteopenia appearance
in the elderly. Muscular restoration and preservation in elderly depend on
qualitative and quantitative protein content in food, as well as appropriate
physical activity. Intake of 20-25 g proteins of high biological value per
meal results in 10 g essential amino acids which maximally stimulate
protein synthesis in skeletal muscles. Intake of essential amino acids
can also be obtained by supplements. Leucine intake through adequate
protein meals is suggested if there is no insufficiency of renal function.
During weight loss treatment in elderly people it is necessary to create
individual hipocaloric diet with mild deficit of 500-750 kcal and provide
nutritional adequacy. In that way diet content include calcium, vitamin
D, vitamin B6, vitamin B12, zinc, magnesium, selenium, vitamin E and
vitamin C.
Key words: obesity elderly, weight loss treatment, diet, sarcopenia
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05.SP2 METABOLIČKI SINDROM KAO FAKTOR RIZIKA
ZA ATEROSKLEROTSKU BOLEST
Maksimović M
Institut za higijenu i medicinsku ekologiju, Medicinski fakultet, Univerzitet u
Beogradu, Srbija
Cilj: Procena značaja metaboličkog sindroma u nastanku
aterosklerotske bolesti.
Metode: Pregled literature korišćenjem u pretraživanju termina
faktori rizika, metabolički sindrom (MSy), aterosklerotska bolest i značaj
MSy za aterosklerotsku bolest.
Rezultati: Prema podacima iz literature učestalost MSy varira
od 9% do 34%, u zavisnosti od ispitivane populacije, ali i od definicije
metaboličkog sindroma koja je korišćena u istraživanju. Učestalost MSy
se povećava sa godinama starosti i veća je kod žena nego kod muškaraca.
Prevalencija MSy je veća kod osoba sa utvrđenom aterosklerotskom
bolešću.
Sve je više dokaza da MSy može da utiče na progresiju aterosklerotske
bolesti i da osobe sa MSy imaju povećan rizik od obolevanja i umiranja od
aterosklerotskih oboljenja (karotidna bolest, koronarna bolest, periferna
arterijska bolest i aneurizmatska bolest). U našim istraživanjima MSy je
bio prisutan kod 55.6% pacijenata sa karotidnom bolešu (65.3% kod žena i
49.8% kod muškaraca) i kod 59.8% pacijenata sa perifernom vaskularnom
bolešću.
Diskusija: Rezultati naših istraživanja o učestalosti metaboličkog
sindroma kod obolelih od kardiovaskularnih bolesti su u skladu sa
rezultatima drugih istraživača i ukazuju na povezanost MSy i njegovih
pojedinacnih komponenti sa različitim oblicima aterosklerotske bolesti.
Zaključak: Prevencija pojedinačnih komponenti MSy može dovesti
do smanjenja incidencije MSy, a samim tim i do smanjenja učestalosti
aterosklerotskih oboljenja.
Ključne reči: faktori rizika, metabolički sindrom, aterosklerotska
bolest
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METABOLIC SYNDROME AS A RISK FACTOR FOR
ATHEROSCLEROTIC DISEASE
Maksimović M
Institute of Hygiene and Medical Ecology, Faculty of Medicine, University of
Belgrade, Serbia
Aim: To assess impact of metabolic syndrome (MSy) on atherosclerotic
disease.
Methods: Review the literature using the terms risk factors, metabolic
syndrome, atherosclerotic disease and the impact of risk factors on
atherosclerotic disease.
Results: According to the data from the literatute the incidence of
MSy varies from 9% till 34%, depending on observed population and on
MSy definition used in investigation.
Frequency increased with age, and is higher in women than in men.
MSy frequency is higher in patient with atherosclerotic disease.
There is increasing evidence that MSy may affect the progression
of atherosclerotic disease and those with MSy have an increased risk
of morbidity and mortality from atherosclerotic disease (carotid artery
disease, coronary artery disease, peripheral arterial disease and the
aneurysmatic disease). In our studies, MSy frequency was 55.6% in
patients with carotid disease (65.3% in women and 49.8% in men) and
59.8% in patients with peripheral arterial disease.
Discussion: The results of our investigations conserning the frequency
of MSy in patients with cardiovascular diseases are in line with the results
of the other researchers, and they suggest relationship between MSy and
its individual components with different forms of atherosclerotic disease.
Conclusion: Prevention MSy individual components can lead to
a reduction in the incidence of MSy, and therefore to a decrease in the
prevalence of atherosclerotic disease.
Key words: risk factors, metabolic syndrome, atherosclerotic disease
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05.UP1 HIPERHOMOCISTEINEMIJA KAO FAKTOR
RIZIKA ZA NASTANAK POREMEĆAJA MOTILITETA
GASTROINTESTINALNOG TRAKTA
Šćepanović Lj1, Stojanović M1, Đurić D1, Mitrović D1, Kojić Z1, Šćepanović V2,
Stojanović T3
1
Institut za medicinsku fiziologiju ,,Rihard Burijan», Medicinski fakultet,
Univerzitet u Beogradu, 2Institut za neurohirurgiju, Klinički centar Srbije,
3
Institut za neonatologiju, Beograd
Cilj: Povišen plazma nivo homocisteina je udružen sa povećanim
rizikom za nastanak ateroskleroze i tromboze kao i osteoporoze,
dijabetesa i bubrežnih oboljenja. Hiperhomocisteinemija je povezana
sa inflamacijom i remodelovanjem vaskulature digestivnog trakta a
takođe je poznato da dovodi do pogoršanja inflamatorne bolesti creva.
Hiperhomocisteinemija dovodi do smanjenja intestinalnog motiliteta
preko MMP-9 indukovanog intestinalnog remodelovanja koje dovodi do
opstipacije. Metabolizam homocisteina katalizovan je brojnim enzimima
koji zahtevaju vitamine B grupe kao kofaktore, a nivoima homocisteina
naročito odgovara status folata. Snižavanje nivoa homocisteina
suplementacijom enzima rezultira proporcionalnim smanjenjem rizika
za nastanak gastrointestinalnih oboljenja i aterotrombotičnih događaja.
Brojni podaci iz literature dovode u vezu hiperhomocisteinemiju i folatni
status sa oksidativnim stresom. In vitro studije su pokazale da homocistein
oštećuje ćelije povećanjem produkcije H2O2, oštećenjem antioksidantnog
sistema kao i potenciranjem lipidne peroksidacije. Oralna dijeta u trajanju
od 12 nedelja dovela je do smanjenja opstipacije, upotrebe laksativa i
poboljšala je stanje gastrointestinalnog trakta. Pretpostavlja se da će to
dovesti do poboljšanja plazma nivoa vitamina B6, vitamina B12, folata
kao i homocisteina.
Materijal i metode: Eksperimenti su vršeni na izolovanom
duodenumu, Wistar albino pacova, muškog pola, telesne mase 250-300g.
Mehanička aktivnost duodenalnih segmenata, pod bazalnom tenzijom
od 1 g, merena je izometrijskim transdjuserom. Posle perioda adaptacije
od 1 h, spontana aktivnost duodenuma je registrovana tokom 30 min,
posle čega su praćeni efekti D,L-homocisteintiolaktona.
Rezultati: D,L-homocisteintiolakton (10 μmol/L) dovodi do trenutnog
porasta tonusa, amplitude i frekvence spontanih pokreta duodenuma.
165
L-NAME (30 μmol/L) dovodi do porasta bazalnog tonusa, amplitude i
frekvence kontrakcija longitudinalne muskulature. Efekat nastaje odmah
nakon aplikacije i traje 5 min. Inkubacija u 10 μmol/L L-arginina efekte
L-NAME značajno redukuje, ali u potpunosti ne blokira.
Diskusija: Homocistein značajno povećava motilitet tankog creva.
Dovodi do smanjenja aktivnosti NO sintetisanog od L-arginina. Naši
rezultati ukazuju na to da homocistein može imati uticaj na biosintezu i
bioraspoloživost azotmonoksida. Hiperhomocisteinemija može značajno
kompromitovati moć relaksacije najčešće korišćenih NO donora.
Zaključak: Homocistein povećava tonus, amplitudu i frekvencu
spontanih kontrakcija duodenuma i smanjuje nitrergičku aktivnost.
Snižavanjem plazma nivoa homocisteina možemo poboljšati regulaciju
motiliteta gastrointestinalnog trakta.
Ključne reči: homocistein, azotmonoksid, motilitet
HYPERHOMOCYSTEINEMIA AS A RISK FACTOR FOR
GASTROINTESTINAL MOTILITY DISORDERS
Šćepanović Lj1, Stojanović M1, Đurić D1, Mitrović D1, Kojić Z1, Šćepanović V2,
Stojanović T3
1
Institut za medicinsku fiziologiju ,,Rihard Burijan»,Medicinski fakultet,
Univerzitet u Beogradu, 2Institut zaneurohirurgiju, Kliničkicentar Srbije,
3
Institut za neonatologiju, Beograd
Objective: Elevated plasma homocysteine levels are associated with an
increased risk of atherosclerosis and thrombosis, as well as osteoporosis,
diabetes and renal disease.Hyperhomocysteinemia (HHcy) has been
implicated in inflammation and remodeling in intestinal vasculature and
it is also known to aggravate the pathogenesis of inflammatory bowel
disease (IBD). Hyperhomocysteinemia decreased intestinal motility
through MMP-9 induced intestinal remodeling leading to constipation.
Homocysteine metabolism is catalyzed by a number of enzymes that
require B-vitamins as cofactors, and homocysteine levels are particularly
responsive to folate status. Reduction of homocysteine levels by vitamin
supplementation might result in a commensurate reduction is the risk of
atherothrombotic events and gastrointestinal disorders. A large body of
166
data links hyperhomocysteinemia and folate status with oxidantstress.In
vitro studies have shown that homocysteine damages cells by increasing
H2O2 production, affecting antioxidant defense systems and promoting
lipid peroxidation. Oral diet for 12 weeks was able to reduce constipation
and laxative use and improve gut health. It is assumed that this will lead to
improved plasma levels of vitamins B6, B12, folate, and of homocysteine.
Material and methods: Experiments were performed on isolated
duodenum of male albino Wistar rats, body weight 250-300g. The
mechanical activity of duodenal segments under the basale tension of
1g was measured using isometric transducers. After 1 hour adaptation
period spontaneous activity of the duodenum was recorded during the
period of 30 min, after that effects of D,L-homocysteinethiolacton were
examined.
Results: D,L-homocysteinethiolacton
concentration of 10 μmol/L
leads to immediate increase in tone, amplitude and frequency of
spontaneous movements of duodenum. L-NAME (30 μmol/L) leads to
an increase in basale tone, amplitude and frequency of spontaneous
contractions of longitudinal muscle strips. The effect occurs immediately
after application and lasts for 5 minutes. Incubation in 10 μmol/L
L-arginine, the effects of L-NAME significantly reduced, but does not
completely blocked.
Discussion: Homocysteine strongly potentiated motility of small
intestine. Homocysteine inhibited bioactivity of exogenously supplied
NO by L-arginine. Our findings indicate that homocysteine may have
aneffect on NO bioproduction and bioavailability. Relaxing efficacy
of commonly used NO donors may be seriously compromised by
hyperhomocysteinemia.
Conclusion: Homocysteine increases tone, amplitude and frequency
of spontaneous contractions of duodenum and decreases nitrergic activity.
Lowering the plasma homocysteine level we can improve regulation of
gut motility.
Key words: homocysteine,nitric oxide, motility
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05.UP2 EURRECA PRIORITETNI BIOMARKER
STATUSA JODA U FUNKCIJI DIJETARNOG UNOSA:
SISTEMATSKI PREGLEDNI RAD SA DOZNO ZAVISNOM
META ANALIZOM
Ristić-Medić D1, Vucić V1, Petrović-Oggiano G1, Popović T1, Glibetić M1,
Cavelaars A 2, Gurinović M1
1
Univerzitet u Beogradu, Centar izvrsnosti za istraživanja iz oblasti ishrane
i metabolizma, Institut za medicinska istraživanja, Beograd; 2Division of Human
Nutrition, Wageningen University and Research Centre, Wageningen, Netherlands
Uvod: Adekvatni unos joda je neophodan za sintezu hormona
štitne žlezde. EURopean RECommendations Aligned Network of
Exellence (EURRECA) je međunarodni FP6 projekt kolaborativne mreže
harmonizacije nutritivnih preporuka širom Evrope, naučno zasnovanih
na bazi sistematskog pretraživanja podataka odnosa između unosa
mikronutrienata, njihovih biohemijskih biomarkera (statusa) i efekta na
zdravlje u svim populacionim grupama.
Cilj: Ispitati dozno-zavisan efekat intervencije jodom na prioritetni
biomarker statusa joda metodom sistematskog preglednog rada sa meta
analizom randomiziranih kontrolnih studija (RCTs).
Metode: U struktuisanom sistematskom pretraživanju postojeće
literature korišćene su baze podataka EMBASE, Medline (obe na
OvidSP) i Cochrane Central Library. Ukjučenje studija baziralo se na
strogim Eurreca kriterijumima i podatci su izdvojeni u elektronsku
bazu podataka za svaku pojedinačnu studiju. Ukupan zbirni koeficijent
regresije (β) i SE (β) je određen randomiziranim (slučajnim) modelom
meta-analize na bazi izračunatog koeficijenta regresije (β) za status joda
i unos za svaku pojedinačnu studiju bazirano na pretpostavci o linearnoj
korelaciji između statusa i unosa joda na loge-loge skali.
Rezultati: Svega 29 RCTs je ispunilo kriterijume za uključenje u
sistemski pregledni rad sa meta analizom (deca i adolescenti 13 RCTs,
adultna populacija 7 RCTs, trudnice i dojilje 9 RCTs). Meta analiza je
pokazala da suplementacija jodom dovodi do statistički visoko značajnog
efekta na urinarnu ekskreciju joda kod dece i adolescenata (udruženi efekat
β: 0.19 (95%CI: 0.15-0.22), p<0.00001), kod trudnica (udruženi efekat:
β 0.62, (95%CI: 0.38-0.86) p<0.00001) u adultnoj populacji (udruženi
168
efekat β: 0.65, (95%CI: 0.39-0.90) p<0.00001). Dozno-zavistan odgovor
kao rezultat meta analize RCTs je pokazao da dvostruko povećanje unosa
joda dovodi do povećanja koncetracije joda u urinu za 14% kod dece i
adolescenata, 60% u adultnoj populaciji i 81% kod trudnica.
Zaključak: Model dozno zavisnog odgovara korišćen u našoj meta
analizi kao kvantifikacija unosa i statusa joda može se u budućnosti
primeniti u harmonizaciju preporuka za unos joda u različitim
populacionim grupama.
Ključne reči: jod, sistematski pregledni rad, biomarkeri statusa, meta
analiza, EURRECA
EURRECA’s prioritized biomarker of iodine
status as a function of iodine intake:
a systematic review with dose response
meta-analyses
Ristić-Medić D1, Vucić V1, Petrović-Oggiano G1, Popović T1, Glibetić M1,
Cavelaars A 2, Gurinović M1
1
Institute for Medical Research, Centre of Research Excellence in Nutrition and
Metabolism, University of Belgrade, Serbia; 2Division of Human Nutrition,
Wageningen University and Research Centre, Wageningen, Netherlands
Background: Optimal dietary intake of iodine is essential for the
synthesis of thyroid hormones. The EURRECA (EURopean micronutrient
RECommendations Aligned) Network of Excellence (www.eurreca.org)
is working towards aligned micronutrient recommendations and carried
out the systematic reviews focussed on the relationships between dietary
micronutrient intake, status markers (of exposure or body stores) and
health outcomes in all population groups.
Objective: To systematically review the relationship between iodine
intake and biomarkers of iodine status, and to estimate dose-response
associations using meta-analysis of randomized controlled trials (RCTs)..
Methods: A structured, systematic search for RCTs, was carried
out using EMBASE, Medline (both on OvidSP), and Cochrane Central
databases. Studies were selected using strict inclusion criteria and data
169
were extracted into electronic databases. The overall pooled regression
coefficient (β) and SE (β) was estimated using random-effects metaanalysis on a double-log scale from the calculated intake-status regression
coefficient (β) for each individual study.
Results: Twenty nine RCTs studies (13 RCTs in children & adolescent,
7 in adults & elderly, 9 in pregnant and lactating women) were included
in the systematic review. The meta-analyses showed that iodine
supplementation exerts a significant effect on urinary iodine excretion
in children & adolescents (pooled effect size: 0.19, (95%CI: 0.15-0.22)
p<0.00001), in pregnant women (pooled effect size: 0.62, (95%CI: 0.380.86) p<0.00001) and adults (pooled effect size: 0.65, (95%CI: 0.39-0.90)
p<0.00001). The pooled dose-response relationship of RCTs indicated
that a doubling of the iodine intake increased the urinary iodine
concentrations by 14% in children and adolescent, 60% in adults and
elderly and 81% in pregnant women.
Conclusions: This model of dose-response quantification used to
describe the intake-status relationships for iodine in this review may
in the future be applied to setting iodine requirements in different
population groups.
Key words: iodine, systematic review, status biomarker, deficiency,
meta-analysis, EUREECA
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05.UP3 UTICAJ ANTOCIJANA IZ „ARONIЕ
MELANOCARPЕ“ NA ODABRANE BIOHEMIJSKE
PARAMETRE KOD ŽENA U POSTMENOPAUZI
SA METABOLIČKIM SINDROMOM
Petrović-Oggiano G, Kardum N, Takić M, Petrović S, Popović T, DebeljakMartačić J, Konić-Ristić A, Glibetić M
Univerzitet u Beogradu, Centar izvrsnosti za istraživanja iz oblasti ishrane i
metabolizma, Institut za medicinska istraživanja, Beograd
Cilj: Cilj našeg istraživanja bio je da se ispita uticaj dijetnog
suplementa –ekstrakta Aronia melanocarpa (bogate antocijanima), na
odabrane metaboličke, hematološke i parametre oksidativnog stresa kod
postmenopauznih žena sa metaboličkim sindromom.
Metode: Tridesetdve žene, u postmenopauzi starosti 45-65 godina
sa metaboličkim sindromom saplementirane su sa 100ml soka Aronia
melanocarpa (188kJ, 4200 mg polifenola, fruktoze 11g, vitamina C 0,7g,
Nutrika, Beograd, Srbija) u jednoj dozi tokom perioda praćenja od 4
nedelje. Pacijentkinje su bile na svom uobičajenom režimu ishrane, u
kombinaciji sa umerenom fizičkom aktivnošću. Selektovani metabolički,
hematološki i parametri oksidativnog stresa određeni su korišćenjem
standardnih biohemijskih metoda.
Rezultati: Posle 4 nedelje suplementacije nađeni su povoljni efekti
u pogledu nekih metaboličkih parametara. Suplementacija sokom od
Aronia melanocarpa dovela je do statistički značajnog smanjenja sistolnog
i dijastolnog krvnog pritiska (p <0,05). Ispitivanje je pokazalo sniženje
vrednosti LDH (p <0,05), kreatinina (p <0,05) i uree (p <0,05). Dodatno,
evidentno je poboljšanje lipidnog statusa i odabranih hematoloških
parametara, posebno MCH (p <0,05) i MCHC (p <0,01) u poređenju sa
bazalnim vrednostima.
Zaključak: Suplementacija sokom od Aroniе melanocarpе ima povoljne
efekte na odabrane metaboličke i hematološke parametre kod žena u menopauzi
sa metaboličkim sindromom. Ipak potrebne su dodatne randomizirane
kontrolisane studije da bi se potvrdili ovi preliminarni rezultati.
Ključne reči: Aronia melanocarpa, suplementacija, metabolički
sindrom, žene u postmenopauzi
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THE INFLUENCE OF ANTHOCYANINS FROM
„ARONIA MELANOCARPA“ ON SELECTED
BIOHEMICAL PARAMETARS IN POSTMENOPAUSAL
WOMEN WITH METABOLIC SYNDROME
Petrović-Oggiano G, Kardum N, Takić M, Petrović S, Popović T,
Debeljak-Martačić J, Konić-Ristić A, Glibetić M
Univeristy of Belgrade, Center of Research excellence for nutrition and metabolism,
Institute for medical research, Belgrade
Aim: The aim of our investigations was to estimate the influence of
dietary supplement of Aronia melanocarpa extract (rich in anthocyanins),
on selected metabolic, haematologic and oxidative stress parameters in
postmenopausal women with metabolic syndrome.
Methods: Thirty-two postmenopausal women aged 45-65 years
with metabolic syndrome, were supplemented with 100 ml of Aronia
melanocarpa juice (188 kJ, 4200 mg of polyphenols, fructose 11 g,
vitamin C 0.7 g, Nutrika, Belgrade, Serbia) in a single dose during period
of 4 weeks. Patients were on their usual diet combined with moderate
physical activity. Selected metabolic, hematological and oxidative stress
parameters were determined using standard biochemical methods.
Results: After 4 weeks of supplementation, favorable changes related
to the some metabolic parameters were detected. Supplementation with
Aronia melanocarpa juice induced statistically significant decrease of
systolic blood pressure and diastolic blood pressure (p<0.05). Investigation
showed that the values of LDH (p<0.05), creatinin (p<0.05), urea (p<0001)
were decreased. In addition, the lipid status and hematological parameters,
expecially MCH (p<0.05) and MCHC (p<0.01), were improved when
compared with the baseline values.
Conclusion: Supplementation with Aronia melanocarpa has shown
beneficial effects on selected metabolic and hematological parameters in
postmenopausal women with metabolic syndrome. Future randomized
controlled trials are needed to confirm these preliminary investigations.
Key words: Aronia melanocarpa supplementation, metabolic
syndrome, postmenopausal women.
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05.UP4 DUGOROČNI EFEKTI MERA ZA SMANJENJE
TELESNE TEŽINE KOD GOJAZNIH OSOBA
Avramović D1, Vasiljević N 1, 2, Jorga J1, 2
Medicinski fakultet, Univerzitet u Beogradu, 2Institut za Higijenu, Savetovalište
za dijetetiku
1
Za gojaznost se kaže da je bolest savremenog sveta, odnosno stila
života modernog čoveka. Jedan od najčešćih navoda stručne literature
je i da smanjenje telesne težine, kao rezultat primene savremene terapije
(dijeta, farmakoterapija, bihevioralna terapija), gojazne osobe gotovo
uvek nadoknade tokom vremena.
Cilj: Ova studija ima za cilj da odgovori da li postoje pokazatelji
prema kojima možemo predvideti da li će terapija za smanjenje telesne
težine kod gojazne osobe imati dugoročan uspeh ili ne.
Metod: Kod 99 gojaznih odraslih ispitanika, oba pola, pratili
smo određene činioce koji utiču na promenu telesne težine, izvršili
antropometrijska merenja, na početku terapije, na
kraju terapije, kao i prosečno 33 meseca nakon prestanka terapije.
Rezultati: Uspeh u dugoročnom održanju telesne težine, nakon izlaska
iz programa za smanjenje telesne težine, ima 39 ispitanika, odnosno 39.4
%, dok 60 ispitanika (60.6%) koji nemaju uspeha u dugoročnom održanju
telesne težine. Od svih ispitanica uključenih u ovu studiju, uspešnih u
dugoročnom održanju telesne težine bilo je 38.4% (33 ispitanice), dok
61.6% (53 ispitanice) nisu imale uspeha. Kod muškaraca je odnos bio
nešto drugačiji, 46.2% (6 ispitanika) imalo je uspeha u dugoročnom
održanju telesne težine, a 53.8 % (7 ispitanika) nije imalo uspeha.
Diskusija: Niža telesna težina na početku terapije, odsustvo
komorbiditeta, nastavak praćenja dijete i bavljenje rekreativnom fizičkom
aktivnošću i nakon terapije, kao i viši stepen svesne restrikcije tokom
obroka, statistički značajno su povezani sa dugoročnim uspehom terapije.
Zaključak: Činioci koju mogu predvideti dugoročan uspeh terapije za
smanjenje telesne težine su: niži stepen gojaznosti (niža telesna težina, niži
indeks telesne mase, kao i mlađa životna dob udružena sa kraćim trajanjem
gojaznosti), prihvatanje promene stila života (dijeta i fizička aktivnost i
nakon terapije), kao i veći stepen svesne restrikcije tokom obroka.
Ključne reči: gojaznost, smanjenje telesne mase, dugoročni efekti
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THE LONG-TERM EFFECTS OF WEIGHT REDUCTION
THERAPY IN OBESE INDIVIDUALS
Avramović D1, Vasiljević N 1, 2, Jorga J 1, 2
Faculty of Medicine, University of Belgrade, 2 Insitute of Hygiene, Belgrade
1
Obesity is the disease of the contemporary world, or the modern
lifestyle disease. One of the most frequent citations in the scientific
literature is that the weight-loss as a result of the applied modern therapy
(dieting, pharmacotherapy, behavioral therapy), obese person almost
always regains over time.
Aim: This study aims to answer if there exist a set of parameters that
can predict the longterm success of the different weight-reduction methods.
Method: For 99 (86 f, 13 m) adult obese subjects, we have registered
different anthropometric measures and number of parameters that can
influence body weight change, at the beginning of the therapy, at the end
of the therapy, and followed-up for average 33 (30- 36) months.
Results: Successful long-term weight reduction, after end of weightloss program, has been recorded in 39 individuals (39.4%), while 60
individuals (60.6%) has not succeeded in long-term weight maintenance,
after finishing weight reduction program. Among all female subjects
enrolled in this study, successful long-term weight reduction has been
recorded in 33 individuals (38.4%), while 53 subjects (61.6%) have not
been successful. Among all male subjects enrolled in this study, successful
long-term weight reduction has been recorded in 6 individuals (46.2%),
while 7 subjects (53.8%) have not been successful.
Discussion: Lower baseline body mass, the absence of co-morbidities,
continued dieting and recreational physical activity after the therapy, as
well as higher grade of the cognitiverestrained eating, are in statistically
significant relation to the long-term success in weight maintenance.
Conclusion: Factors that can predict successful weight maintenance
in obese person are: the lower grade of obesity (lower baseline body mass,
lower baseline Body mass index, younger age with shorter duration of the
obesity), accepting lifestyle changes (dieting and regular physical activity
after the therapy), and higher degree of the cognitive-restrained eating.
Key words: obesity, weight reduction, long-term effects
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05.P01 C-REAKTIVNI PROTEIN KAO MARKER
INFLAMACIJE, I HOLESTEROL KOD PREDGOJAZNIH I
GOJAZNIH ŽENA
Mraovic T1, Radakovic S1, Rađen S1, Jankovic Mandic Lj2, Tepsic Ostojic V3,
Ranđelovic D4
1.
Institut za higijenu, Vojnomedicinska akademija, Beograd, Srbija; 2.Univerzitet u
Beogradu, Institut za nuklearne nauke Vinča, Beograd, Srbija; 3Klinuka za
psihijatriju, Vojnomedicinska akademija, Beograd, Srbija; 4Institut za
vazduhoplovnu medicinu, Beograd , Srbija
Uvod: Gojaznost i prateći poremećaji zdravlja predstavljaju ozbiljnu
pretnju sadašnjim i budućim generacijama širom sveta. U proceni
zdravstvenih rizika kog predgojaznih i gojaznih osoba vrednosti
metaboličkih parametara u serumu ( jedan od njih je ukupan holesterol
i HDL holesterol) i pokazatelja inflamacije C reaktivnog proteina imaju
svoje značajno mesto.
Metodologija: Istraživanje je sprovedeno u savetovalištu za ishranu,
SPM, VMA u Beogradu, od januara do aprila 2012.g. Tokom prvog
pregleda predgojaznih i gojazni žena bez prisustva komorbiditeta,
antropometrijskim ispitivanjima utvrđen je indeks telesne mase (ITM),
a merenje koncentracije holesterola i C-reaktivnog proteina u serumu
obavio je Institut za biohemiju VMA.
Rezultati i diskusija: Ispitanice smo podelili u tri grupe u zavisnosti od
vrednosti ITM (ITM od 25-29.9 kg/m2 ИТМ od 30-34.9 kg/m2 i ITM veći
od 35 kg/m2). Rezultat poređenja vrednosti ITM i vrednosti C-reaktivnog
proteina u serumu pokazuju: Prosečne vrednosti C-reaktivnog proteina
su povišene u sve tri ispitivane grupe, pri čemu je uočeno da su one
najniže u grupi ispitanica sa najmanjim ITM, a njegove vrednosti rastu sa
porastom ITM. Vrednosti holesterola su u sve tri ispitivane grupe bile u
fiziološkim granicama.
Analiza rezultata sprovođenja propisanih restriktivnih kalorijskih
režima ishrane, u cilju postizanja promene antropometrijskih i parametara
inflamacije, daće odgovor na to da li i kada dolazi do normalizacije praćenih
parametara, a to će imati odjeka u svetlu razložnosti, neophodnosti i
motivacijske prihvaćenosti propisanih režima u dijetoterapiji.
Ključne reči: C reaktivni protein, holesterol, gojaznost, žene.
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C-REACTIVE PROTEIN AS A MARKER OF
INFLAMMATION, AND CHOLESTEROL IN OBESE AND
OVERWEIGHT WOMEN
Mraovic T1, Radakovic S1, Rađen S1, Jankovic Mandic Lj2, Tepsic Ostojic V3,
Ranđelovic D4
1
Institut Hygiene, Military Medical Academy, Belgrade, Serbia; 2University in
Belgrade, Institute of Nuclear Sciences Vinca, Belgrade, Serbia; 3Clinic of Psychiatry,
Military Medical Academy, Belgrade, Serbia; 4Institute of Aviation Medicine,
Belgrade, Serbia
Introduction: Obesity and related health disorders are a serious
threat to current and future generations around the world. In any
assessment of the health risks of overweight and obese people the values
of metabolic parameters in serum (one of tham is the total cholesterol
and HDL cholesterol), and markers of inflammation C-reactive protein
have important place.
Methodology: The survey was conducted in counsel for dietotherapy
Institute of Hygiene, MMA in Belgrade. During the first examination the
patients’ anthropometric measurinig calculated including body mass index
(BMI). Indicators of inflammation markers C-reactive protein and cholesterol
was determined at the Institute of Medical Biochemistry, Military Medical
Academy. The subjects were examined from January to April 2012.
Results and discussion: The subjects were divided into three groups
according to BMI (BMI of 25-29.9 kg/m2 BMI of 30-34.9 kg/m2 and BMI
greater than 35 kg/m2). The result of the comparison of the BMI and the
values of
C-reactive protein in serum showed the following: Values of
C-reactive protein were elevated in all three groups, where it was noted
that they are the lowest in the group of patients with the lowest BMI, and
they increase their value with increasing BMI. Valeus of cholesterol levels
were normal range in all three groups.
Analysis of the results of calorie-restrictive regime given, in order
to achieve changes in anthropometric parameters and inflammation,
will answer to whether and when it will come to normalization of these
parameters. This will have repercussions regarding of reasonableness,
necessity, and motivational acceptance of prescribed regime in dietotherapy.
Key words: C-reactive protein, cholesterol, obesity, women.
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05.P02 POTHRANJENOST I NJENE POSLEDICE –
PRIKAZ SLUČAJA
Zimonja D1, Joca S2
Opšta bolnica Vršac, 2Specijalna bolnica za psihijatrijske bolesti
„Dr Slavoljub Bakalović“Vršac
1
U ovom radu je prikazan slučaj pacijentkinje koja je primljena u Opštu
bolnicu Vršac u jako lošem stanju i sa velikim stepenom pothranjenosti.
Metoda rada: Merenje telesne visine i telesne mase obavljeno je na
prijemu u bolnicu nakon čega je izračunat indeks telesne mase (BMI) koji
je iznosio 10,19. Navedeni parametri kao i podaci biohemjskih analiza krvi
poslužili su kao osnova za izradu plana dijete koja se sastojala iz 3 etape:
Prva etapa: energetska vrednost pripremljenog celodnevnog obroka:
– 2030 kcal. Ishrana je vršena putem sonde i pacijentkinja je unosila prvo
50%, a zatim 60% predviđene vrednosti obroka.
Druga etapa: energetska vrednost pripremljenog dnevnog obroka2050 kcal/dan, ali je pacijentkinja u drugoj etapi primala hranu u
kašastom obliku u količini od 70-90% predviđene vrednosti.
Treća etapa: energetska vrednost dnevnih obroka 2040 kcal/d. U
ovoj etapi primenjen je normalan način pripreme hrane i pacijentkinja je
u ovoj fazi unosila svih 100% obroka.
Rezultati: U toku perioda od mesec dana telesna masa pacijentkinje
je povećana sa 24,3 kg na 29 kg, BMI sa 10,19 na 12,07, nivo glukoze je
smanjen sa 11 na 4,9 mmol/L; nivo kreatinina se povećao sa 27 na 36
umol/L, a ukupnih proteina sa 64 na 68 g/L, dok se nivo albumin smanjio
sa 49 na 41,4 g/L. Praćen je i nivo aktivnosti enzima aminotransferaza:
vrednost AST je smanjena sa 97 na 23 U/L, a nivo ALT sa 112 na 21U/L.
Zapažene su i manje promene u nivou elektrolita: nivo Na sa 138 se
povećao na 141 mmol/L i K sa 3,71 na 4,59 mmol/l. Povećana je i vrednost
hemoglobina sa 112 g/l na 127 g/l.
Diskusija: Teški oblici pothranjenosti predstavljaju zahtevan
zadatak za dijetoterapeuta i podršku stručnog multidisciplinarnog tima.
Dijetetski režim zahteva postepeno povećenje energetskog unosa sa više
manjih obroka u toku dana (6-8 obroka dnevno) sa dovoljnom količinom
hranjivih i zaštitnih materija, uz postepeni prelazak na mešovitu ishranu
i upotrebu. Uspeh dijetoterapije ocenjuje se na osnovu: porasta težine,
177
vrednosti hemoglobina i belančevina u krvi, do dostizanja poželjene
težine. Iz navedenih podataka se vidi da je u bolničkim uslovima lečenja
slučaja pothranjenosti postignuto poboljšanje svih navedenih parametara.
Zaključak: Dobijeni podaci pokazuju da se primenom određenog
dijetetskog programa u bolničkim uslovima i izuzetno teški oblici
pothranjenosti mogu biti uspešno lečeni.
MALNUTRITION AND ITS CONSEQUENCES – CASE STUDY
Zimonja D1, S Joca 2
General Hospital Vršac, 2Special Hospital for Psychiatric Diseases
„Dr Slavoljub Bakalović“Vršac
1
In this study is presented a case of extremly malnurished woman
admitted to General Hospital Vrsac in very poor condition.
Objective: The aim of this study was to present the results of the
application of a dietary regime to the patient who was drastically
malnourished after complicated pregnancies and deliveries with serious
complications.
Methodology: Measuring body hight and body weight was performed
on admission to the hospital and the calculated body mass index was
(BMI) 10.19. Those parameters and the results from the blood tests were
used to develop a dietary regiment that included a 3 step-diet.
First step: Energy value of prepared daily meals - 2030 kcal/day.
Feeding was done with gavage and patient received at first 50%, and than
60% of prepared meals.
Second step: energy value - 2050 kcal/day. In this stage meals were in
puree state and patient received 70-90% of prepared meals.
Third step: energy value - 2040 kcal/day. In this stage it was full
normal diet and patient consumed 100% of prepared meals.
Results: During the period of one month patient’s weight increased
from 24.3 kg to 29 kg, BMI from 10.19 to 12.07. Blood glucose level
decreased from 11 to 4.9 mmol/L, creatinine levels increased from 27
to 36 nmol/L, total proteins changed from 64 to 68 g/L, and albumin
from 49 to 41.4 g/L. The level of enzyme activity was also monitored: AST
decreased from 97 to 23 U/L, and ALT from 112 at 21 U/L. The electrolyte
178
levels changed: Na from 138 to 141 mmol/L and K from 3.71 to 4.59
mmol/L. Haemoglobin level increased from 112 to 127 g/L.
Discussion: Dietotherapy of severe malnutrition is a difical task, even
in hospital environment. Energy value of food should gradually increase
and should not exceed 50% requirements, and in extreme malnutrition
cases 10% of this value.
Success of diet therapy is evaluated based on weight gain, hemoglobin
and protein levels, and final goal is to achieve desirable body weight.
Conclusion: The results of this case study showed that applied hospital
treatment was successfull in treating serious malnutrition.
179
Sekcija Trendovi savremene ishrane u kolektivnoj ishrani,
ugostiteljstvu i hotelijerstvu
Session Trends in Community Nutrition and Catering
Industry
06.SP1 ISHRANA DECE U PREDŠKOLSKIM
USTANOVAMA–STANJE I TENDENCIJE
Pantić-Palibrk V, Koprivica D, Mandić-Miladinović M, Stepanović M, Ristić M,
Ristanović-Ponjavić I
Gradski zavod za javno zdravlje Beograd
Ishrana dece je preduslov za pravilan rast, razvoj i zdravlje buduće
nacije. Za decu koja borave u predškolskim ustanovama 5 dana nedeljno
po 8-9 sati, kolektivna ishrana ima bitnu ulogu jer treba da obezbedi 7075% dnevnih nutritivnih potreba (normativ Srbije), koriguje nepravilnosti
prisutne u nacionalnoj i porodičnoj ishrani i uspostavi pozitivne navike
kod dece.
Cilj: Cilj rada bio je sagledavanje stanja i mogućnosti za poboljšanje
uporednim prikazom organizacije ishrane i preventivnih aktivnosti u
predškolskim ustanovama Beograda na početku uspostavljene kontrole
1979. i 2011.godine.
Metod: Vršena je uporedna analiza izveštaja Gradskog zavoda za
javno zdravlje iz 1979. i 2011.godine sa aspekta kontrole planiranja i
kvaliteta ishrane dece (sezonskih analiza nedeljnih jelovnika, pratećih
magacinskih lista sa brojem pripremljenih obroka i vrstom i količinom
utrošenih namirnica i hemijsko-bromatološkog ispitivanja energetske
vrednosti i sadržaja makronutrijenata u celodnevnim obrocima),
kontrola sanitarno-higijenskih uslova (mikrobiološka ispravnost briseva)
i organizacionih podataka (broj dece i zaposlenih na poslovima ishrane).
Rezultati: Prosečne energetske vrednosti u kolektivnoj predškolskoj
ishrani u posmatranim godinama na nivou grada bile su u okviru
normativa (70-75% dnevnih potreba). Sadržaj pojedinih makronutrijenata
pokazao je odstupanja od normativa u 1979. godini. Dobijene vrednosti
u 1979. i 2011. godini bile su sledeće: za uzrast 1-3 godine učešće masti
iznosilo je 39.9%/32%, ugljenih hidrata 46.1%/52.9%; za uzrast 4-7 godina
učešće masti iznosilo je 38.4%/32.8%, ugljenih hidrata 47.8%/52%.
Neujednačenost kvaliteta obroka je bila veća u 1979. godini u odnosu na
2011. Uočene varijacije u dnevnom unosu masti iznosile su 34,7-44,3%
(1979. godine) / 28,5-36,7% (2011.godine), odnos životinjskih i biljnih
masti u 1979. godini varirao je od 1:1 do 4:1, a u 2011. godini od 0,87:1 do
1,5:1. Broj nutricionista je 1979. iznosio 8, a 2011. čak 33 u posmatranim
181
ustanovama. U 1979. godini neispravnost je utvrđena u 25%, a u 2011.
godini samo u 1,5% uzetih briseva.
Diskusija: Analiza rezultata kvaliteta dečjih obroka i sanitarnohigijenskih uslova u kuhinjama je pokazala poboljšanja u 2011. godini
u odnosu na 1979. godinu, posebno u dnevnom unosu masti i odnosu
životinjske/biljne masti, kao i ujednačavanje kvaliteta između ustanova
zahvaljujući povećanju broja angažovanih nutricionista i uspostavljenim
preventivnim aktivnostima.
Zaključak: Kontinuiranom edukacijom i preventivnim radom,
rezultati mogu biti dalje poboljšani.
Ključne reči: ishrana dece, predškolske ustanove, kvalitet dečijih
obroka, sanitarno-higijensko stanje
NUTRITION IN PRESCHOOL CENTERS –CURRENT
SITUATION AND TENDENCIES
Pantić-Palibrk Vesna, Koprivica D, Mandić-Miladinović M, Stepanović M,
Ristić M, Ristanović-Ponjavić I
Institute of public health Belgrade
Nutrition of children is a precondition for their normal growth,
development and future health of the nation. For the children who
spend 5 days a week, for 8-9 hours per day in preschool centers, food
served at these centers has an important roll by providing 70-75% of their
daily nutritional needs (Serbian regulation), correcting irregularities in
national and family diet and creating healthy dietary habits.
Goal: Review the situation and the possibilities for further
improvement through a comparative analysis of the organization of
nutrition and preventive activities in preschool centers in Belgrade at the
beginning of established controls 1979th and in 2011th.
Method: Comparative analysis of the 1979th and 2011th reports
conducted by the Institute of public health Belgrade, concerning control
of planning and quality of child meals (by seasonal analizing weekly
menus, the accompanying storage lists with a number, type and amount
of prepared food as well as chemical-bromatological testing of daily
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meals in terms of energy value and contents of macronutrients), control
of sanitary-hygienic coditions (by microbiological testing of swabs) and
data on organization of nutrition (number of children and employees
engaged in nutrition related work).
Results: Average energy value in both followed years at the city level
were within the norms 70-75% of daily needs. The contents of some
macronutrients were beyond norms in 1979 (1979/2011-at the age 1-3:
fats 39.9%/32%; carbohydrates 46.1%/52.9%; age 4-7: fats 38.4%/32.8%,
carbohydrates 47.8%/52%). There were obvious discrepancies among the
institutions in terms of quality of preschool meals in 1979 in comparison
to 2011. Next variations were noticed: in daily intake of fats 34,7-44,3%
(1979)/28,5-36,7% (2011) and the animal/vegetable fats ratio in 1979 from
1:1 up to 4:1; in 2011 from 0,87:1 to 1,5:1. Number of nutritionists in 1979
was 8, in 2011 were 33. In 1979 contamination was found in 25%, and in
2011 in 1.5% of swabs.
Discussion: The quality control of children’s meals and sanitaryhygienic conditions in kitchens have shown an improvement most
obviously demonstrated in daily intake of fats, especially in the animal/
vegetable fats ratio as well as decrease in varibiality between institutions
due to an increase of employed nutritionists and established preventive
activities.
Conclusion: Continuous education and preventive work will output
in further improvement of results.
Key words: child nutrition, preschool centers, quality of children`s
meals, sanitary-hygienic conditions
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06.SP2 MED KAO SASTOJAK HRANE/ISHRANE U
UGOSTITELJSTVU I HOTELIJERSTVU
Popov-Raljić J, Blešić I, Laličić-Petronijević J, Popov V, Portić M, Đurić V, Penić M
Prirodno-matematički fakultet, Departman za geografiju, turizam i ugostiteljstvo,
Univerzitet u Novom Sadu
Osnovni cilj ovog rada je da ukaže na primenu meda kao pojedinačnog
proizvoda ali i kao prirodnog dodatog visokovrednog sastojka u
pripremi/konzumaciji različitih vrsta poslastica i pića, u odabranim kafeposlastičarnicama i hotelima visoke kategorije - Novog Sada.
Med je sladak, gust, kristalisan, viskozan proizvod koji po nijansi
boje može biti vrlo svetle tj. tamnožute boje, ali i crvenkaste ili smeđe.
Boja, ukus i miris, odnosno aroma meda u osnovi zavise od vrste cvetova
sa kojih pčele sakupljaju slatke sokove. U prometu se nalazi kao: sortni
med bagrema, lipe i slično, cvetni med od poljskog cveća i šumski med
(medljikovac). Sa aspekta ishrane veoma je važno naglasiti da med
sadrži različite vrste šećera, a prvenstveno fruktozu i glukozu, zatim
proteine, aminokiseline, enzime, organske kiseline (glukonsku, jabučnu,
limunsku, sirćetnu, mlečnu i mravlju), mineralne materije, polen i druge
materije. Od biljnih pigmenata med sadrži: karotin, ksantofil, derivate
hlorofila, koji mu daju svojstvenu boju. Med je prirodni proizvod, visoke
energetske vrednosti, sa varijabilnim senzornim karakteristikama u
zavisnosti od porekla i raznolikosti sastava.
Pored hiljada „domaćih“ receptura, med se koristi i u pripremi
pekarskih proizvoda, bombona, marmelada, džemova, namaza, žita za
doručak, pića, proizvoda od mleka i drugih konzervisanih proizvoda.
Relativno novi trendovi primene meda zasnivaju se na potpunoj ili
delimičnoj zameni rafinisanog šećera (trščani i repni šećer) kod pripreme
različitih vrsta hrane.
U radu su predstavljni rezultati anketnog istraživanja koje je
sprovedeno tokom 2011. godine u 10 ugostiteljskih objekata u tipu kafeposlastičarnica i 4 hotela visoke kategorije, u Novom Sadu. Osnovni
cilj anketiranja bio je istraživanje primene meda (vrste meda i mesečni
utrošak) za pripremu jela (hladnih i toplih poslastica) i pića (koktela,
hladnih i toplih napitaka).
Rezultati istraživanja primene meda u ugostiteljstvu tj. odabranim
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kafe-poslastičarnicama na teritoriji grada Novog Sada, ukazuju na
činjenicu da se med primenjuje pri pripremi: poslastica na bazi meda, kao
što su: mešani, sitni kolači, torte, sladoled, voćna salata, kompot i ostali
deserti, dok se od pića/napitaka, isključivo pripremaju/konzumiraju,
topli/hladni napici na bazi meda – čaj, neke vrste koktela i limunada.
Za razliku od analiziranih kafe-poslastičarnica, u hotelima visoke
kategorije lociranih u Novom Sadu, interesantno je primetiti pa i zaključiti
da se med kao sastojak hrane/ishrane najviše koristi kao pojedinačni finalni proizvod za prvi dnevni obrok – doručak, ili kao sastavni deo
hrane u tipu žita za doručak, dok je njegova primena kod pripreme
hladnih i toplih jela/poslastica, znatno manjeg obima u odnosu na kafeposlastičarnice. Smatramo da je neophodno proširiti asortiman primene
meda u hotelima, kako u ponudi za prvi dnevni obrok - doručak, tako i
za drugi - ručak i treći - večeru. Od žestokih pića na bazi meda u ponudi
se nalazi rakija i viski sa medom, a od toplih/hladnih napitaka isto kao i
u kafe-poslastičarnicama – kokteli, čaj i limunada.
Umesto zaključka, moglo bi se konstatovati, da je primena meda
u ugostiteljstvu i hotelijerstvu zastupljena uglavnom pri pripremi/
konzumiranju poslastičarskih proizvoda, koji imaju visoku energetsku
vrednost, žestokih pića kao i toplih i hladnih napitaka na bazi meda.
Ključne reči: med, primena, ugostiteljstvo, hotelijerstvo
HONEY AS A COMPONENT OF FOOD/NUTRITION IN
CATERING INDUSTRY AND HOTEL MANAGEMENT
Popov-Raljić J, Blešić I, Laličić-Petronijević J, Popov V, Portić M, Đurić V, Penić M
Faculty of Sciences, Department of Geography, Tourism and Hotel Management,
University of Novi Sad
The main goal of this scientific paper is to point out the use of honey
as a single product as well as a natural, added, highly-valuable component
in preparation/consummation of various types of desserts and drinks in
selected café-confectioneries and high-class hotels in Novi Sad.
Honey is a sweet, dense, crystallized, viscous product, the hue of
which may vary from very bright i.e. dark yellow to reddish or brown.
185
Colour, taste and smell, in fact, the flavor of honey basically depend on
the type of flowers from which bees collect sweet juices. On the market,
there are: sort honey from acacia, linden etc, floral honey from wild
flowers and forest honey (honeydew).
In terms of nutrition ,it is very important to point out that honey
contains various types of sugars , primarily glucose and fructose, as
well as proteins, amino-acids, enzymes, organic acids (gluconic, malic,
citric, acetic, lactic and formic acid), mineral substances, pollen and
other substances. Honey contains: carotene, xanthophylls, chlorophyll
derivatives, which give its specific colour. Honey is a natural product, of
high energy value, with variable sensory characteristics depending on its
origin and diversity of its contents.
Besides thousands of “domestic” recipes, honey is used in preparation
of baked goods, candies, marmalades, jams, spreads, muesli cereals,
drinks, dairy products and other tinned products. Relatively new trends
of the use of honey are based upon complete or partial replacement with
refined sugar (sugar cane and sugar beet) when preparing different types
of dishes.
In this paper are represented the results of a survey conducted during
2011 in 10 catering objects, such as café-confectioneries, and 4 high-class
hotels in Novi Sad. The main goal of the survey was to explore the use
of honey (types of honey and monthly consumption) for preparation of
dishes (cold and hot desserts) and drinks (cocktails, cold and hot drinks).
The results of research of the use of honey in catering industry, i.e.
in selected café-confectioneries in the area of Novi Sad, point out the
fact that honey is used for preparation of: honey-based desserts such as
various types of cookies, cakes, ice-cream, fruit salad, compote and other
desserts, and as for drinks, there are exclusively prepared/consumed hot/
cold honey-based drinks: tea, some types of cocktails and lemonade.
Opposite to the observed café-confectioneries, in high-class hotels
located in Novi Sad it is interesting to notice and thus conclude that
honey as a component of nutrition is mostly used as a single-final product
for the first daily meal-breakfast, or as an integral part of food such as
muesli cereals, while its use in preparing cold and hot dishes/desserts
is on much smaller scale in comparison with café-confectioneries. We
consider it necessary to widen a range of the use of honey in hotels, not
186
only on offer for the first daily meal-breakfast, but also for the secondlunch and third-dinner. As for spirits based on honey, there are snaps
and whisky with honey on offer, and hot/cold drinks are the same as in
café-confectioneries: cocktails, tea and lemonade.
Instead of a conclusion, a statement could be made that the use of
honey in catering industry and hotel management is represented mostly
in preparation/consummation of confectionaries of the high energy
value, spirits and honey-based hot and cold drinks.
Key words: honey, application, catering, hotel management
187
06.UP1 TRADICIONALNA SRPSKA JELA U
ZDRAVSTVENOM I ETNO TURIZMU
Trbović B1, Kurteš M2,Isailović G1, Stojanović J3, Babić B1, Trbović M1, Škodrić S1,
Sekulović I1
1
Visoka zdravstvena škola strukovnih studija u Beogradu,2Specijalna bolnica za
rehabilitaciju Banja Koviljača, 3IRVA klinika, Beograd
Uvod: Tradicionalna ishrana Srba menjala se kroz istoriju. Na
ishranu je imao uticaj grčki Istok i latinski Zapad (srednji vek, doba
Nemanjića). Turska kuhinja postala je deo srpske kuhinje (uticaj
vekovnog života u okviru Osmanskog carstva), ili su podunavski
Nemci imali uticaj na ishranu Srba u Vojvodini (do Prvog svetskog
rata), a zatim se širila na prostorima južno od Save i Dunava. Na dvoru
Nemanjića ishrana je bila vrlo interesantna sa aspekta nutricionizma.
Namirnice su obezbeđivale potrebne hranljive sastojke, priprema
hrane je bila jednostavna, a jela ukusna. Mnoge od tih namirnica se
danas ne koriste ili manje koriste (npr. proso, geršla, kimovača, hleb
od proklijalog zrna is dr.) a imaju visoko mesto u dijetalnoj ishrani po
svojoj nutritivnoj vrednosti.
Cilj: Kreiranje receptura jela koja su deo tradicionalne ishrane,
visoke nutritivne i biološko-dijetetske vrednosti, sa niskim
glikemijskim i aterogenim indeksom, ugljenohidratnom jedinicom,
ekonomične i njihova primena u SPA i etno kuhinji.
Metod: Primena istorijsko - komparativne, deskriptivne i
eksperimentalnemetode. Tehnike istraživanja: analiza dokumentacije,
kreiranje receptura jela, kulinarna priprema, senzorna kontrola jela.
Rezultati i diksusija: Kreirane su recepture jela (npr. kuglice
od prosa sa sremušom i gljivama, pita razljevuša, kuvana geršla sa
povrćem, duvan čvarci od gljiva, meso kunića sa medom, hleb od
proklijalih žitarica, medovača, kimovača i dr.); izvršena su potrebna
obračunavanja. Jela su pripremljena u okviru SPA kuhinje (Specijalna
bolnica za rehabilitaciju Banja Koviljača) i u etno kuhinji (Turistički
savez-Gornji Milanovac) i poslužena korisnicima usluga.Pripremljena
jela prihvaćena su od strane konzumenata, izazvala su veliku pažnju,
domaćice u etno kuhinjama su edukovane za njihovu pripremu, procenu
veličine porcije i vreme (termin) služenja. Jela su bila ukusna i jeftina.
188
Zaključak: Ishrana u turizmu, kako u SPA centrimatako i u etno
turizmu, treba da bude i edukativna za korisnike usluga; za svako jelo
treba da bude naznačeno energetska vrednost, sadržaj hranljivih satojaka,
holesterola, biljnih vlakana; ugljenohidratna jedinica; u timu koji vodi
ishranu treba da bude i nutricionista dijetetičar. Primena tradicionalnih
srpskih jela u turizmu, pored edukativnog, može imati i značajan efekat
na poboljšanje nutritivne vrednosti ponuđenih obroka korisnicima.
Ključne reči: tradicionalna srpska ishrana, recepture jela, priprema
hrane, edukacija.
TRADITIONALA SERBIAN DISHES IN HEALTH AND
ETNO TOURISM
Trbović B1, Kurteš M2,Isailović G1, Stojanović J3, Babić B1, Trbović M1, Škodrić S1,
Sekulović I1
1
Visoka zdravstvena škola strukovnih studija u Beogradu,2Specijalna bolnica za
rehabilitaciju Banja Koviljača, 3IRVA klinika, Beograd
Introduction: The traditional Serbian cuisine has been changed
through history. The food was influenced by Greek East and Latin West
(middle Ages, the era of Nemanjić). Turkish cuisine has become part of
Serbian cuisine (the impact of centuries of living within the Ottoman
Empire), or the Danube Germans had an impact on the nutrition of
Serbs in Vojvodina (the First World War), that then spread to the region
south of the Sava and Danube. At the court of Nemanjić food was very
interesting from nutritional point of view. Foods used secured the
necessary nutrients, food preparation was simple and meals were tasty.
Many of these foods are not being used or are less used today (eg. millet,
barley, drink made of caraway - kimovača, bread made from germinated
grain etc.) although they are of high nutritional quality.
Objective: Creating the recipes of the meals which are part of the
traditional Serbian cousine, with high nutritive and biological value, with
low glycemic and atherogenic index, with calculated carbohydrate units,
and their applicationin the SPA and etno cuisine.
189
Method: Application of historically-comparative, descriptive and
experimental methods. Research techniques: analysis of documents,
creating the recipes of meals, culinary preparation, sensory control of
meals.
Results and discussion: Recipes of the meals were created and they
were applied to the ethno as well as SPA cuisine, also the necessary
calculations were made. The meals were prepared in the SPA kitchen
(Special Hospital for Rehabilitation Banja Koviljača) and ethnic cuisine
(Tourist Association of Gornji Milanovac-) and served to customers. The
prepared meals were accepted by the consumers, attracted great attention,
house wives in ethnic cuisines were trained for their preparation, serving,
the amount of servings and the time (term) of serving. The meals were
delicious and of low cost.
Conclusion: Nutrition in health tourism should be educational for
clients, energy values hold be specified for every meal, then the content
of basic nutritive ingredient, cholesterol, fiber, carbohydrate units;
nutritionist should be a part of a team that takes care of nutrition. The use
of traditional Serbian dishes in tourism could have educational impact,
but also could have positive impact on nutritive value of served meals.
Key words: traditional Serbian nutrition, recipes of the meals,
preparation of food, education.
190
06.UP2 PREDNOSTI I ZNAČAJ PRIMENE PROIZVODA
OD INTEGRALNOG PŠENIČNOG BRAŠNA U
KOLEKTIVNOJ ISHRANI, UGOSTITELJSTVU I
HOTELIJERSTVU
Đurić V1, Mladenov N1, Hristov N1, Kondić-Špika A1, Popov-Raljić J2
Institut za ratarstvo i povrtarstvo, Novi Sad, 2Poljoprivredni fakultet, Univerzitet
u Beogradu
1
Teme o zdravlju i značaju korišćenja proizvoda od celog pšeničnog
zrna su postale aktuelnije sredinom ’90. tih godina kada je utvrđena veza
između sadržaja pšeničnog zrna i pojedinih bolesti i ako mehanizmi
delovanja nisu potpuno jasani. Značajna uloga proizvoda od celog
pšeničnog zrna (integralno brašno, integralni hleb) u strukturi ishrane
može se lako razumeti, imajući u vidu da integralno, za razliku od belog
pšeničnog brašna sadrži i mekinje, prirodni omotač zrna koji sadrži veliku
količinu dijetalnih vlakana. Vlakna u želucu povećavaju volumen i imaju
zaštitničko dejstvo, vezuju masnoće i lakše ih odstranjuju umesto da
odlaze direktno u krv, a nemaju kaloričnu vriednost. Međutim, u većini
slučajeva integralni hleb se u stvari proizvodi od mešavine integralnog
i belog pšeničnog brašna, obojeno do smeđe karamel boje dodavanjem
malih količina drugih obojenih komponenata (melasa, pržene žitarice,
cikorija itd) što dovodi u zabludu potrošača da konzumira “crni hleb”.
Upotreba integralnog brašna za izradu hleba menja reološka svojstva testa
koja su manje pogodna za laku i uspešnu obradu, zbog čega integralni
hleb ima obično manju zapreminu, gustu i vlažniju sredinu produžene
trajnosti. Ipak, navedene karakteristike stvaraju predrasude i otpor koji
su najčeščće psihološkog tipa, zbog kojih mnogi potrošači ne prihvataju
100% integralni hleb, peciva ili testenine i ako su ukusniji, zdraviji i
zahtevaju kratku listu dostupnih i jednostavnih sirovina.
Hoteli, ugostiteljski objekti, kolektivne ustanove, bolnice i dr.
mogu biti najbolji primer posvećenosti zdravoj ishrani velikog broja
korisnika njihovih usluga. Primenom različitih instrukcija u strukturi
masovne ishrane lakše se prihvata i razume značaj integralnog hleba kao
neizostavne životne narmirnicu u svakodnevnoj ljudskoj ishrani.
Ključne reči: pšenica, celo zrno, hleb, integralno brašno, reologija, ishrana
191
BENEFITS AND IMPORTANCE OF WHOLE WHEAT
FLOUR PRODUCTS IN THE FOODSERVICE INDUSTRY
Đurić V1, Mladenov N1, Hristov N1, Kondić-Špika A1, Popov-Raljić J2
Institute of Field and Vegetable Crops, Novi Sad, 2Faculty of Agriculture,
1
Health benefits of the products from whole wheat grains (whole
wheat flour or 100% whole wheat flour) came into focus of attention in
the mid 1990s, when a connection was established between the content
of wheat grains and certain diseases, although the mechanisms of action
are still not completely clear. The role of products from whole wheat
grains (whole wheat flour, whole wheat bread) in the nutrition framework
can be easily understood when we take in consideration that the whole
wheat flour, as opposed to the white wheat flour, contains the bran, the
natural grain coat that contains a large proportion of dietary fibers. In
most cases, however, the commercial whole wheat bread is made from
a mixture of whole wheat and white flour, colored to the caramel brown
color by adding small amounts of colorants (molasses, roasted cereals,
chicory, etc.). The colorants are added in order to mislead the consumers
into believing that they consume proper black bread. Use of whole wheat
flour in bread making changes the rheological properties of the dough.
Because of that, the whole wheat bread typically has smaller volume and
dense and moist crumbs. These characteristics create psychological bias
and invite resistance among consumers. Many consumers do not accept
whole wheat bread, pasta or pastries although they are tastier, healthier
and require a short list of simple and readily available ingredients.
Hotels, restaurants, schools, hospitals and similar facilities may give
good example by providing healthy diet to a large number of people. By
applying different instructions in the structure of welfare food service it
is easier to accept and understand the importance of whole grain bread as
a regular item in the daily human diet.
Key words: Wheat, bread, whole wheat flour, rheology, whole wheat
bread, nutrition
192
06.UP3 PROGRAM ISHRANE ZA NUTRICIONISTEDIJETETIČARE NA PERSONALNOM RAČUNARU
Cvejić D, Cvejić Ž
Predškolska ustanova ”Naše dete” Šabac
Cilj rada: Društvena ishrana predškolske dece ima veoma važno mesto u
pravilnom rastu i razvoju deteta, a posebno u prevenciji masovnih nezaraznih
bolesti. Upravo zbog toga cilj ovoga rada bio je ispitati stepen uhranjenosti
dece uz primenu programa “Ishrana-Normativi” na personalnom računaru.
Metod: Za ispitivanje stanja uhranjenosti korišćen je metod merenja
težine i visine po standardima rasta dece od 1-5 godina datim od strane
Svetske Zdravstvene Organizacije (WHO Child Grovth Standards,
2006.). U predškolskoj ustanovi (P.U.) “Naše dete” izvršeno je istraživanje
stepena uhranjenosti dece. Od ukupno 1450 dece prisutne u objektima do
sada je izmereno 483 deteta i određen im je stepen uhranjenosti.
Rezultati stepena uhranjenosti dece u P.U.”Naše dete”:
1. Izrazita pothranjenost 1,66%
2. Umerena pothranjenost 18,22%
3. Fiziološka uhranjenost 62,32%
4. Predgojaznost 9,94%
5. Gojaznost 7,87%
Diskusija: Na osnovu dobijenih rezultata pri istraživalju stepena
uhranjenosti došli smo do zaključka da mali broj dece (1,66%) ima izrazitu
pothranjenost dok je zabrinjavajući broj dece predgojazno (9,94%) i gojazno
(7,87%) što je gotovo petina dece (17,81%) koja se hrane u predškolskoj
ustanovi a kod kojih su izvršena merenja. Utoliko je prednost primene
programa ishrane na personalnom računaru koji sadrži podatke o
nutritivnom sastavu namirnica te je zavisno od dobijenih rezultata moguće
program uskladiti sa potrebama određene kategorije. Pritom promena
jelovnika, vrste i količine namirnica postiže se na brži i efikasniji način.
Zaključak: Ishrana predškolske dece i rad na personalnom računaru
je kompleksan i odgovoran posao nutricioniste-dijetetičara. Za uspešno
provođenje zadatih ciljeva neophodno je poznavanje: planiranja ishrane
i pripremanja hrane, organizacije i ekonomike ishrane, ishrane zdravih,
dijetetike, prehrambene tehnologije uz obavezno poznavanje rada na
računaru.
193
Ključne reči: ishrana predškolske dece, nutricionista-dijetetičar,
program “Ishrana-Normativi“
PROGRAMME NUTRITION FOR NUTRITIONIST
DIETETICIAN ON A PERSONAL COMPUTER
Cvejić D, Cvejić Ž
Pre-school facility “Naše dete”, Šabac
Aim: Social nutrition of preschool children has an important role and
spot in regular growing for children, but also we have to say that main
part in prevention of many diseases. According to that the aim of this
paper was to examine ranges of alimentation of children with application
programme “Nutrition- Normatives” on a personal computer.
Method: The method to examine ranges of alimentation was used
to measure weight and height standards for children 1-5 years given by
WHO (WHO Child Growth Standards, 2006.). In this institution we
have done many research works such as well feded children. Total of 1450
children present in the objects so far 483 were measured and detetmined
their level of nutrition.
Results of ranges of alimentation in istitution “Naše dete” are:
Underweight 1,66%
Moderate healthy 18,22%
Healthy 62,32%
Overweight 9,94%
Obese 7,87%
Discussion: Above all these results during this research we have come
to a conclusion that small number of children (1.66%) are underweight
while a large of children are overweight (9.94%) and obese (7.87) it
means almost one fifth all children. The application of the programme
“Nutrition- Normatives” on a personal computer can solve these problems
because it possible to change menu according to the needs of different
kind of categories children.
Conclusion: Nutrition of pres-chool children and work on the
personal computer is very complex and responsible engagement for
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nutritionist- dietetician. It is necessary much knowledge for successful
work: planning nutrition and preparing food; organization and economic
nutrition; nutrition healthy children; dietetics; food technology and the
facilites to work on a programme of personal computer at the same time.
Key words: nutrition of preschool children, nutritionist- dietetician,
program ”Nutrition- Normatives”
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06.UP4 KAFA I PROIZVODI OD KAFE U KAFEPOSLASTČARNICAMA BEOGRADA
Bogojević P, Popov Raljić J, Laličić Petronijević J
Univerzitet u Beogradu, Poljoprivredni fakultet
Kafa je svojom primamljivom aromom, izvanrednim ukusom i
delovanjem na čovečiji organizam osvojila ceo svet. Ni naš narod nije
ostao imun na ovaj napitak, tako da ima dugu kulturu i tradiciju ispijanja
kafe, odnosno postala je sastavni deo života.
Imajući u vidu ovo saznanje, cilj rada je bio da se na osnovu
odgovarajuće ankete sprovede analiza ponude kafe u karti pića i
tako sagleda prihvatljivost od strane potrošača i zdravstveni aspekti
konzumiranja.
Sagledavanjem karte pića ustanovljena je veoma široka i bogata
ponuda od najuobičajnijih kao što su: tzv. turska, ness, cappuccino,
espresso kafa, itd; do specifičnih vrsta koje pored kafe sadrže još neki
dodatak koji ih obogaćuje, poput mleka, pa tako postoje kafe sa raznim
ukusima: kafa sa alkoholom, hladne kafe (frappe), itd.
Samo ocenjivanje je obavljeno metodom anketiranja grupe anonimnih
potrošača(30), pri čemu im je postavljeno niz kratkih pitanja npr.: da li
uopšte konzumiraju kafu, da iz grupe najčešće ponuđenih kafa u karti
pića odaberu koju kafu najčeće konzumiraju, preko toga da li naručuju
kafu bez kofeina, itd.
Analizom rezultata se došlo do interesantnih zaključaka: Od
očekivanih da preko 85% ispitanika pije kafu, do iznenenađujućih da oko
60% ispitanika naručuje instant kafu, turska kafa je zauzela drugo mesto
poželjnosti sa 35%, a filter kafu gotovo niko ne konzumira.
Ne treba zaboraviti da je najvažniji sastojak kafe kofein - stimulant
nervnog sistema, koji se lako rastvara u vodi. Pri tome treba imati u vidu
da šoljica espresso sadrži 110-150 mg kofeina, instant 40-108 mg, filter
64-124 mg, turska 50-175 mg, dok dekofeinizirana sadrži svega 2-3 mg.
Kafa ima i izvesna korisna dejstava: podstiče raspoloženje i volju za rad,
ublažava astmatične napade, pomaže savladavanje umora, jača mentalnu
i fizičku energiju i štiti zube od karijesa.
Umesto zaključka treba napomenuti da se smatra da je dovoljno
popiti 3-5 šoljica kafe u toku dana, a preterane doze kao što su preko 10
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šoljica, mogu izazvati neke neželjene pojave kao što su: uznemirenost,
glavobolja, drhtavica, lupanje srca, nesanica i nadražaj za povraćanje.
Ključne reči: vrste kafe, kofein, zdravstveni efekat
Coffee and coffee products in the coffeepastry SHOPS OF BELGRADE
Bogojević P, Popov Raljić J, Laličić Petronijević J
University of Belgrade-Faculty of Agriculture
Coffee with its alluring aroma, excellent taste and effect on human
body had conquer the whole world. Our nation also was not so immune
to this drink, so we have a long tradition and culture of coffee drinking
and it has become an integral part of life.
Given this knowledge, the aim of the study was, based on convenient
questionnaire to conduct survey of coffee drinks offer in the beverages
list in coffee shops and also to examine acceptability by the consumers
and to consider the health aspects of drinking coffee.
Seizing the beverages list very rich and broad offer was determined
from the most common such as the so-called: Turkey, Ness, cappuccino,
espresso, etc., to very specific types of coffee that apart from coffee, contain
several other supplement that enriches them, such as milk, so there are a
variety of coffee flavors: coffee with alcohol, cold coffee (frappe), and so on.
The evaluation was conducted by interviewing groups of anonymous
consumers(30), where they were asked a series of short questions e.g.: do
they generally consume coffee; from the group of usually offered coffee
drinks in the beverages list, witch coffee they usually consume, whether
they order decaffeinated coffee, etc.
By analyzing the results some interesting conclusions come up: from
the expected that over 85% of respondents drink coffee, to amazing that
about 60% of them order instant coffee, Turkish coffee took second place
with 35% of desirability, and the filter coffee consumed almost no one.
It should not be forgotten that the most important ingredient in coffee
is caffeine - a stimulant of the nervous system, which is easily soluble in
water. It should be bear in mind that a cup of espresso coffee contains
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110-150 mg of caffeine, Instant coffee 40-108 mg, filter coffee 64-124 mg,
Turkish coffee 50-175 mg, and decaffeinated coffee only 2-3 mg. Coffee
has some beneficial effects: stimulate mood and willingness to work,
relieve asthma attacks, helping overcome fatigue, strengthens mental and
physical energy and protect the teeth from cavities.
Instead of a conclusion it should be noted that it is considered enough
to drink 3-5 cups of coffee a day, and excessive doses such as more than
10 cups can cause some side effects such as agitation, headache, tremors,
heart palpitations, insomnia and irritation vomit.
Key words: types of coffee, caffeine, and health effects
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06.P01 TRENDOVI SAVREMENE ISHRANE NA
TURISTIČKIM BRODOVIMA
Vuksanović N1, Tešanović D1, Kalenjuk B1, Gagić S2
Univerzitet u Novom Sadu, Prirodno-matematički fakultet, Departman za
geografiju, turizam i hotelski menadžment, Novi Sad, 2Visoka škola strukovnih
studija za menadžment i poslovnu komunikaciju, Sremski Karlovci
1
Uticaj ishrane na zdravlje čoveka postala je ključna tema širom sveta.
Shodno tome, ugostiteljstvo kao privredna i uslužna delatnost, ima za cilj
svog opstanka praćenje i primenu savremenih trendova u ishrani.
Cilj rada je analiza trendova ishrane medju korisnicima usluga,
odnosno turistima na brodovima i mogućnost zadovoljenja njihovih
raznovrsnih potreba u ishrani.
Rezultati i diskusija: Predmet rada je istraživanje strukture gostiju i
njihovih potreba u ishrani na turističkim brodovima Evrope, kompanije
``Grand Circle Cruise Line“, na kojima dominiraju turisti iz SAD.
Istraživanje je proizašlo iz potreba turista za adekvatnom ishranom i
mogućnosti turističkih brodova za zadovoljenja tih potreba, kao i želje
da se utiče na ostale subjekte u ugostiteljstvu u cilju zadovoljavanja
alternativnih potreba u ishrani svih korisnika usluga uz istovremeno
praćenje savremanih trendova u ishrani. Pri istraživanju je korišćena
interna dokumentacija brodova kompanije o ponudi i potražnji hrane,
koja su dala neravnomernu popularnost gangova u kojoj dominiraju
jela od mesa sa 65%. Analizom polne strukturi, muškarci dominiraju sa
preko 50%, u svim starosnim dobima sem u period od 25 – 35 godina,
gde žene preuzimaju većinu od 61%. Sagledavanjem specijanih potreba
turista i mogućnosti zadovoljenja tih, ukazaće se na alternativne potrebe
u ishrani svih korisnika usluga i praćenje savremanih trendova u ishrani
Dobijeni podaci su statistički obrađeni i grafički prikazani.
Zaključak: Istraživanje ukazuje na nedostatak upotrebe namirnica,
koje mogu da učine ponudu potpunijom, kvalitetnijom i prihvatljivijom
od strane korisnika. Takođe se preporučuje zapošljavanje visoko
kvalifikovanog osoblja, koje poznaje principe pravilne ishrane kao i njene
zdravstvene aspekte. Istovremeno je potrebno uvažiti goste i prihvatiti
njihove specijalne zahteve za odredjenom vrstom hrane.
Ključne reči: ishrana, hrana, trendovi, turistički brodovi
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MODERN FOOD TRENDS ON THE TOURIST BOATS
Vuksanović N1, Tešanović D1, Kalenjuk B1, Gagić S2
University of Novi Sad, Faculty of Science, Department of Geography, Tourism
and Hotel Management, Novi Sad, 2College of professional studies in management
and business communication, SremskiKarlovci
1
The influence of diet on human health has become an issue of great
importance around the world. Therefore, the restaurant business, as
a part of both industrial and service sectors, attempts to follow and
apply the modern trends in nutrition in order to remain relevant.
The aim of this research is the analysis of nutrition trends among
the users of catering services on cruise ships, the tourists, and the
ability of those ships to meet a variety of their needs.
Results and Discussion: The subject matter of the paper is the
analysis of the guest structure and their nutrition needs on European
tourist ships of the ``Grand Circle Cruise Line`` company, which
is dominated by tourists from the United States. The study was
conducted in order to show the importance of providing the suitable
diet to tourists on the cruise ships, as well as the ability of the ships
to meet their demands. There is a need to influence various caterers
to include the alternative to a common food offer, while following
modern trends in nutrition. While conducting this research, the
internal documentation on demand and supply of food on the ships
of the noted company was used. This revealed an uneven popularity
of gangs, dominated by meat dishes with 65%. According to the
analysis by gender, men dominate with over 50% in all age groups,
except among 25 - 35 year olds, where women are in the majority
with 61%. By recognizing the special tourist needs and creating an
environment to meet them, the research will show the importance of
meeting alternative dietary needs of all users of catering services, and
of following modern trends in nutrition. The data used in the paper is
statistically analyzed and graphically presented.
Conclusion: The research shows a lack in the use of various
ingredients which make the food offer complete, improved, and
desirable by the users. It is recommendable to hire highly qualified
staff, which is trained in the principles of proper nutrition and health.
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Similarly, there is a need to consider the guest demands, and meet
their requirements for certain special types of food.
Key words: nutrition, food, trends, cruise ships, tourists.
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06.P02 doručak sa Samoposluživanjem i
engleski doručak - kompArativne prednosti
i nedostaci u savremenoj ishrani korisnika
hotelskih usluga
Božović R1, Jovanović D1, Muhi B2
1
Departman za geografiju, turizam i hotelijerstvo, PMF, Novi Sad; 2Fakultet
poslovne ekonomije, Univerzitet Educons, Novi Sad
Doručak sa samoposluživanjem – švedski sto i engleski doručak
razlikuju se prema svom sastavu i načinu služenja. Takođe, efikasnost
radnog vremena povećava se primenom švedskog stola i istovremeno
smanjuje primenom engleskog doručka u ponudi hotelskih objekata.Prvo,
rad prikazuje organizacione razlike u ponudi ove dve vrste doručaka, s
obzirom na zahteve koji se iznose pred osoblje i menadžment. Drugo,
rad se bavi efikasnošću radnih sati osoblja, doprinos radnog osoblja
u odnosu na poslovne prihode i rashode. Treće, rad se bavi aspektom
nutritivne vrednosti nekoliko mogućih doručaka, i to pomoću tabličnog
određivanja energetske vrednosti namirnica upotrebljenih u engleskom
doručku i namirnica koje su u sastavu dve varijante doručka uzetog sa
švedskog stola.
Rezultati rada su pokazali da je bečki način usluživanja pri služenju
engleskog doručka daleko zahtevniji od načina usluživanja švedskog
stola (bife doručka) sa aspekta uposlenog osoblja i njihove efikasnosti,
a sa aspekta organizacije jezaključeno da nije optimalno sa istom
organizacionom strukturom poslužiti data dva obroka. Takođe, rezultati
su pokazali da nutritivna vrednost engleskog doručka – između 8772,92
kJ i 9413,67 kJ prevazilazi minimalnu obzerviranu nutritivnu vrednost
doručka sa švedskog stola 3570,45 kJ, ali je zbog nedostatka kontrole
primećena mogućnost neumerenosti u doručku uzetom sa švedskog
stola, u kom slučaju nutritivna vrednost od 10712,76 kJ ili 15238,57 kJ
prevazilazi hranjivu vrednost engleskog doručka i nutritivne potrebe
konzumenta.
Ključne reči: švedski sto, engleski doručak, ishrana, hranjiva
vrednost, hotel.
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Buffet Breakfast and english breakfast –
the comparative advantages and
dissadvantages FOR the contemporary hotel
services users
Božović R1, Jovanović D1, Muhi B2
1
Department for geography, tourism and hotel management, Science Faculty,
University of Novi Sad; 2Faculty for business economics, Educons University,
Sremska Kamenica, Novi Sad
Self service breakfast – breakfast buffet and English breakfast
differ in contents and service methods. Also, the efficiency of the work
hours increases with buffet system application and at the same time
decreases with English breakfast service in hotels. Firstly, the article
shows the organizational differences in these two breakfast offers, from
the manager’s and staff point of view. Secondly, the article shows the
efficiency of the staff work hours, the contribution margin of working
staff in comparison to business incomes and outcomes. Thirdly, the
article shows the nutritional value of several possible breakfasts. It is
done by matrix determination on the basis of general reference data for
nutrition values of foods.
Foods are shown for English breakfast and two variants of breakfast
taken off the buffet table. The Results have shown the Vienna style
service of the English breakfast is far more demanding than the buffet
breakfast service system from aspect of staff and its work efficiency.
From organizational aspect it has been concluded that it’s not optimal to
serve both variants of the meal with the same organizational structure.
The results also showed the nutritional value of English breakfast
between 8,772.92 kJ and 9,413.67 kJexceeds the minimum observed
nutritional value of the buffet breakfast of 3,570.45 kJ. On the other hand,
uncontrollability of food consumption is the reason for overindulgence at
the buffet breakfast. In that case the nutritional value of buffet breakfast
in range of 10,712.76 kJ or 15,238.57 kJ, may outbalance the value of the
English breakfast.
Key words: buffet breakfast, English breakfast, nutrition, nutrition
value, hotel.
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06.P03 Savremena ishrana u poslovnom i
diplomatskom protokolu u Vojvodini
Božović B1, Muhi B2, Jovanović D1
1
Departman za geografiju, turizam i hotelijerstvo, PMF, Novi Sad; 2Fakultet
poslovne ekonomije, Univerzitet Educons, Sremska Kamenica, Novi Sad
Protokol je skup pravila koja opisuju dobre manire u profesionalnim
međuljuskim odnosima, bilo da su u pitanju državni, diplomatski ili
poslovni. Države u bilateralnim odnosima koriste državni protokol, u
situacijama kada lica koja obavljaju visoke državne funkcije posećuju druge
države. Kada diplomate, u multilateralnim odnosima sa različitim državama
posećuju ili borave van zemlje, tada se u njihovom ugošćavanju koristi
diplomatski protokol. Poslovni protokol se koristi u poslovnim odnosima
privrednih društava sa drugim organizacijama. Osim navedenog,poslovni
protokol se koristi u situacijama kada je neophodan susret kompanije sa
spoljnim organizacijama na korporativnom ili izvršnom nivou. Pošto se
velika većina ljudi oseća neprijatno u prvom susretu sa dotada nepoznatom
osobom, protokol je veoma važan skup takvih pravila.
Uz opšta pravila ponašanja, veliku ulogu u pravilima igraju obroci
u protokolu. U radu se analizira savremena ishrana u protokolu u
Vladi Autonomne Pokrajine Vojvodine i savremena ponuda poslovnog
protokola u ugostiteljstvu Novog Sada. Rad se bavi protokolom iz tri ugla.
Prvo, rad se bavi ishranom u protokolu diplomatskog tipa, tj. u odnosima
između dve zvanične institucije. Drugo, rad analizira ishranu u protokolu
između zvanične institucije i poslovnog subjekta. Treće, rad analizira
ishranu u protokolu između dva poslovna subjekta. Komparacija ove
tri ishrane u protokolu treba da donese uvid u različitosti ugošćavanja
i predloge za unapređenje ova tri vida protokolarne ishrane.Rezultati
komparacije prikazuju podatke o osnovnim karakteristikama jela
i pića koja se služe u date tri vrste protokolarnih susreta. Diplomatski
susreti između dve zvanične institucije zahtevaju kvalitativne odlike
gastronomskih proizvoda najvišeg ranga, drugi po redu su protokolarni
događaji između državnih organa i privrede, a na najnižem kvalitativnom
nivou u ovoj analizi nalaze se poslovni susreti. Sa aspekta ishrane,
rezultati su pokazali da su najhranljiviji ručak u diplomatskom i večera u
poslovnom protokolu.
204
Ključne reči: ishrana, poslovni protokol, diplomatski protokol,
Vojvodina.
Contemporary nourishment in business and
diplomatic protocol in Vojvodina
Božović B1, Muhi B2, Jovanović D1
1
Department for geography, tourism and hotel management, Science Faculty,
University of Novi Sad; 2Fakultet poslovne ekonomije, Univerzitet Educons,Sremska
Kamenica, Novi Sad
Protocol is a set of rules describing the fine manners in professional
interpersonal relations, either in state, diplomatic or business affairs.
Countries in bilateral relations use the state protocol in the cases when
high government officials visit other countries. Whenever other diplomats
in multilateral relations with different countries visit or reside out of their
home country, the diplomatic protocol is used. Business protocol is used
in business relations between the companies and other organizations.
Apart from the previously mentioned, business protocol is also used in
other situations.It is used when the company needs to meet with other
organizations at the corporate or executive level.As the most of the people
feels unpleasant in their first encounter with up to that time unfamiliar
person, it represents an important set of rules.
With general rules of conduct, the important part of these rules is the
rules for meals in protocol. In the article the contemporary nourishment
in protocol in the Vojvodina regional government is analyzed. Also the
contemporary business protocol offers in the hospitality industry of Novi
Sad is analyzed. The article shows these protocols from three aspects.
Firstly, the article does the nourishment in diplomatic protocol, which
is the relation between two official institutions. Secondly, the article
analyses the nourishment in protocol between the public institution
and business subject. Thirdly, the article analyses the nourishment in
the business protocol. The comparison of these three nourishments
should provide an insight in differences of hospitality application and
propositions for protocol nourishment improvement. Results show the
data on basic characteristics of the food and beverage served at the three
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kinds of protocol events mentioned. Diplomatic meetings between two
official institutions demand the highest quality value of the food and
beverage. Protocol events between official institution and companies have
shown the second best quality and the third best were business protocol
events.From the nutritional aspect the highest result was the luncheon in
diplomatic and dinner in business protocol.
Key words: nourishment, business protocol, diplomatic protocol,
Vojvodina.
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06.P04 Gastronomske inovacije kao odgovor
na savremene trendove u ishrani stanovništva
Gagić S1, Kalenju B2, Erdej I2, Jovičić A 2, Vuksanović N2
Visoka škola strukovnih studija za menadžment i poslovne komunikacije,
Sremski Karlovci
2
Univerzitet u Novom Sadu, Prirodno-matematički fakultet,
Departman za geografiju, turizam i hotelijerstvo, Novi Sad
1
Uticaj ishrane na zdravlje čoveka postao je ključna tema brojnih
rasprava širom sveta, pa stoga nije zaobišla ni ugostiteljstvo kao privrednu
i uslužnu granu čiji je temelj opstanka, upravo baziran na praćenju
trendova u ishrani.
Cilj rada je da se ukaže na nužnost praćenja želja i potreba potrošača
u ugostiteljstvu u cilju opstanka na veoma konkurentnom tržištu.
U radu su predstavljene gastronomske inovacije poput kreiranje
ponude na bazi molekularne gastronomije, sa funkcionalnom hranom,
sa organski gajenim namirnicama, bez glutena, uz širu upotrebu
integralnih žitarica kao i uz povećanu upotrebu kratko procesuiranog i
svežeg voća i povrća.
Rad prikazuje i rezultate online istraživanja izvršenog decembra
2011. godine, na uzorku od 74 ispitanika na području Republike Srbije.
Prikazane su navike u ishrani potrošača, uključujući i brzu ishranu i njen
uticaj na zdravlje.
Na pitanje u vezi sa navikama u ishrani njih 60,8% je odgovorilo da
uglavnom vode računa o ishrani, 27 % je odgovorilo da uglavnom ne vode
računa, a samo 12,2 % da to retko rade. Veći deo ispitanika (56,8%) smatra
da brza hrana ima negativan uticaj na zdravlje konzumenta, dok samo 2,
7% smatra da nema. Veliki procenat ispitanih zastupa i umerenost kod
ovakvih navika, pa se 40,5% ispitanih slaže sa tim da se negativan uticaj
odražava samo kada se konzumira svakodnevno.
Ono što je proizašlo kao vrlo važan podatak iz ovog istraživanja je
to da se čak 91,9 % ispitanika slaže da u restoranima brze hrane bude
raznovrsnija ponuda obogaćena jelima sa značajnijim zdravstvenim
aspektima.
Loše prehrambene navike su posledica, pre svega, nedovoljne
upućenosti u ovu problematiku, nedostatka slobodnog vremena i
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dinamike života pri čemu se hrana uglavnom konzumira izvan kuće pa
dizajneri inovativnog jelovnika treba da nađu način i da edukuju goste i
ukažu im na dobro poznate činjenice vezane za pravilnu ishranu. Ovo će
ujedno biti i dobar marketing za ugostiteljski objekat.
Ključne reči: ugostiteljstvo, inovacije, zdrava ishrana, savremeni
trendovi
Innovation in Gastronomy as a Response to
Current Trends in Human Nutrition
Gagić S. 1, Kalenju B.2, Erdej I. 2, Jovičić A.2, Vuksanović N. 2
College of professional studies in management and business communication,
Sremski Karlovci, Serbia, 2University of Novi Sad, Faculty of Science, Department of
Geography, Tourism and Hotel Management, Novi Sad, Serbia
1
The impact of nutrition on human health has become a key topic
of many discussions over the world. It did not pass by catering as an
economic and service branch, which the basis of survival is based on
monitoring trends in nutrition.
The paper aim is to point out the necessity of monitoring consumer
needs in the hospitality industry in order to survive in a very competitive
market.
The paper presents the gastronomic innovations such as creating an
offer on the basis molecular gastronomy, with a functional food, with
organically grown groceries, gluten-free, with greater use of whole grains
as well as the increased use of short prosecuted and fresh fruits and
vegetables, as well.
The paper shows the results of an online survey conducted in
December 2011, by 74 examinees in the Republic of Serbia as well as the
eating habits of consumers as well as the perception of fast food and its
impact on health.
The percent of 60.8 answered that they generally take care of their
diet, 27% answered that they generally do not take care about their diet
and only 12.2% said that they rarely take care of their diet. Most of the
examinees (56.8%) consideres fast food to have a negative impact on
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their health, while only 2.7% thinks otherwise. A great percentage of the
examinees propose a balanced diet, thus 40.5% of the examinees agree
that the negative impact is reflected only when if the food is consumed
on a daily basis.
A very important information which is the result of this research is
that 91.9% of the examinees agree that fast food restaurants should offer
some other healthier alternatives.
The results suggest that there is a market segment that is willing to
make changes in terms of nutrition, and the restaurant owners should be
adapted to these changes.
Key words: catering, innovation, healthy diet, current trends
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06.P05 ZASTUPLJENOST KALCIJUMA I FOSFORA U
ISHRANI PREDŠKOLSKE DECE
Vuković Mirković B1, Stojanović D 1,2, Lazarević K 2
Medicinski fakultet, Univerzitet u Nišu,2 Institut za javno zdravlje Niš
1
Uvod: Kalcijum i fosfor učestvuju u mineralizaciji kostiju i brojnim
metaboličkim procesima. Kalcijum ima antihistaminska svojstva i
utiče na produkciju vitamina D. Fosfor je neophodan je za nervnu
aktivnost i normalnu kontraktilnost srčanog mišića. Nedostatak
kalcijuma u organizmu može dovesti do nervne osetljivosti, grčeva
mišića i tahikardije, dok nedostatak fosfora dovodi do gubitka apetita
i podložnosti infekcijama. Dnevne potrebe za kalcijumom u dečijem
uzrastu su od 600 mg/dan za decu uzrasta 1-3 godine do 800 mg/dan za
decu uzrasta 4-10 godina. Potrebe za fosforom su 600 mg/dan za decu
uzrasta 1-3 godine, odnosno 800 mg/dan za decu uzrasta 4-10 godina
(Pravilnik o normativu društvene ishrane dece u ustanovama za decu,
Službeni glasnik Republike Srbije br. 50/94).
Cilj: Cilj rada je ispitivanje zastupljenosti kalcijuma i fosfora u ishrani
predškolske dece u dečijoj ustanovi „Pčelica“ u Nišu u periodu od 20012010 god.
Materijal i metode: Ispitivanje ishrane u predškolskoj dečijoj ustanovi
„Pčelica”, u Nišu, izvršeno je anketom na osnovu magacinskih lista. Za
analizu sadržaja kalcijuma i fosfora u namirnicama su korišćene Tablice
hemijskog sastava prehrambenih proizvoda (Jokić N, 1999). Dobijeni rezultati
su interpretirani u odnosu na Pravilnik o normativu društvene ishrane dece
u ustanovama za decu (Službeni glasnik Republike Srbije, br.50/94).
Rezultati: Dobijeni rezultati pokazuju da je zastupljenost kalcijuma
u dečjem obroku bila niža od vrednosti predviđenih Normativom
(x=547,4±55,04 mg) i iznosi tj 68.42% u odnosu na Normativom
predviđene dnevne potrebe deteta. Sadržaj fosfora (x=787±61,39 mg)
približno odgovara Normativom predviđenim vrednostima (98.37%)
datim za decu ovog uzrasta. U dečijem obroku učešće grupe namirnica
mleko i mlečni prizvodi u ukupnom energetskom unosu je najčešće je
bilo sniženo (8-11%).
Zaključak: U ishrani predškolske dece u ustanovi „Pčelica“ u Nišu
zastupljenost kalcijuma nije usklađena sa vrednostima predviđenim
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Normativom. Zastupljenost fosfora u dečijem obroku je bila
zadovoljavajuća. Neophodno je izvršiti korekciju jelovnika u smislu
povećanja unosa mleka i mlečnih proizvoda.
Ključne reči: kalcijum, fosfor, ishrana predškolske dece
DISTRIBUTION OF CALCIUM AND PHOSPHORUS IN
NUTRITION OF PRESCHOOL CHILDREN
Vuković Mirković B1, Stojanović D1,2, Lazarević K 2
1
Medical faculty, University of Niš, 2Public health Institute Niš
Introduction: Calcium and phosphorus are involved in the
mineralization of bone, and a number of metabolic processes. Calcium
has antihistamine properties and affects the production of vitamin D.
Phosphorus is necessary for normal nerve activity and contractility of
the heart muscle. Lack of calcium in the body can cause nerve sensitivity,
muscle cramps and tachycardia, whereas phosphorus deficiency leads
to loss of appetite, susceptibility to infections. Daily requirement for
calcium in childhood are 600 mg/day for children aged 1-3 years to 800
mg/day for children aged 4-10 years. The need for phosphorus are 600
mg/day for children aged 1-3 years and 800mg/day for children aged 4-10
years (Regulations on social of norms nutrition of children in children
institutions, Official journal of the Republic of Serbia no. 50/94).
Aim: The aim was to investigate the presence of calcium and
phosphorus in the diet of preschool children in a children’s nursery
institution “Pčelica” in Niš in the period of 2001-2010 year.
Material and Methods: The study of nutrition in preschool children’s
institution “Pčelica” in Niš, was performed based on the survey list of
warehouses analysis of the meal. Food composition tables were used for
the analysis of the calcium and phosphorus content in food (Jokic N,
1999). The results were interpreted compared to the Regulation on the
social norms of nutrition of children in children institutions (Official
journal of the Republic of Serbia, no.50/94).
Results: The results show that the presence of calcium in children’s
diet was lower than the values predicted

by norms (x = 547.4 ± 55.04 mg),
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and that is 68.42% compared to standards prescribed daily needs of the
child. Phosphorus content (x = 787 ± 61.39 mg) was up to the standard
prescribed values (98.37%)

for children of this age. In children meal,
participation of food group of milk and milk products in total energy
intake was usually reduced (8-11%).
Conclusion: In the diet of preschool children in the institution,
“Pčelica” in Niš, presence of calcium and phosphorus is not consistent
with the values prescribed

by norms. Presence of phosphorus in the
children’s meal was satisfactory. It is necessary to adjust menus in order
to increase intake of milk and milk products.
Key words: calcium, phosphorus, nutrition of preschool children
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Sekcija Ishrana sportista
Session Sport Nutrition
07.SP1 RELACIJE TELESNOG SASTAVA SA NAVIKAMA
U ISHRANI I FIZIČKOJ AKTIVNOSTI KOD STUDENATA
BEOGRADSKOG UNIVERZITETA: PILOT ISTRAŽIVANJE
Đorđević-Nikić M1, Dopsaj M1, Kasum G1, Macura M1, Eminović F2, Vuković M3
Univerzitet u Beogradu, Fakultet sporta i fizičkog vaspitanja, 2Univerzitet u
Beogradu, Fakultet za specijalnu edukaciju i rehabilitaciju, 3KriminalističkoPolicijska akademija u Beogradu
1
Uvod: Period univerzitetskog života studenata često je pun izazova
vezanih za odvajanje od roditelja i samostalan život, stres koji prati
postizanje akademskih ciljeva i finansijskih problema. Svi ovi faktori mogu
nepovoljno uticati na životni stil i ponašanja studenata, koja predstavljaju
rizik za zdravlje. Navike u ishrani, fizička aktivnost, uzimanje alkohola i
pušenje cigareta, osnovne karakteristike životnog stila svakog pojedinca,
mogu nepovoljno uticati na telesnu kompoziciju, koja može biti povezana
sa najčešćim hroničnim bolestima savremenog čoveka.
Metod: Uzorak ispitanika je bio sastavljen od 56 studenata Univerziteta
u Beogradu i to 36 mladića i 20 devojaka. Studenti 9 fakulteta, bili su
saglasni da učestvuju u ovom istraživanju. Oni su činili 0.07% ukupne
univerzitetske populacije studenata. Podaci koji su se odnosili na navike
u ishrani, fizičkoj aktivnosti i konzumiranju alkohola i cigareta, dobijeni
su na osnovu validiranog upitnika. Merenje telesnog sastava izvršeno
je primenom metoda bioelektrične impedance, na aparatu najnovije
generacije In Body 720.
Rezultati i diskusija: Utvrđeno je da 30.5% mladića i 5% devojaka
ima BMI iznad 25 m/kg2. Sadržaj telesnih masti premašivo je prosečne
granične vrednosti (American Council Exercise) kod 2.7% studenata i 15%
studentkinja. Rezultati pokazuju da među studentima postoji generalna
statistički značajna razlika (p=0.000) po polu u odnosu na sve ispitivane
varijable, što se takođe beleži i među pojedinačnim varijablama, izuzev
količine masnog tkiva. Studenti su pokazali viši skor fizičke aktivnosti,
dok su studentkinje pokazale viši skor vezan za navike u ishrani.
Statistički značajne povezanosti između varijabli telesnog sastava (%BFM,
visceralno FM, %mišićne mase i fitnes skor) i skora fizičke aktivnosti
zabeležene su kod devojaka, dok korelacije među drugim varijablama
nisu utvrđene.Na osnovu stepena objašnjenja varijanse merenja (94.2%)
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i snage izračunatog modela (nivo 100%) može se zaključiti da su dobijeni
rezultati validni za interpretaciju.
Zaključak: Telesna kompozicija, navike u ishrani i fizička aktivnost
signifikantno se razlikuju između studenata i studentkinja. Fizička
aktivnost je bila signifikantno povezana sa telesnom kompozicijom kod
devojaka.Promocija zdravih životnih stilova u skladu sa potrebama ovih
mladih ljudi je važna, obzirom da je ovo jedan od senzitivnih perioda
života, koji može uticati na učvršćivanje životnih navika u adultnom
periodu.
Ključne reči: navike u ishrani, bioelektrična impedanca, telesna
kompozicija, studenti
RELATIONS OF BODY COMPOSITION, EATING
HABITS AND PHYSICAL ACTIVITY WITH BELGRADE
UNIVERSITY STUDENTS: PILOT RESEARCH
Đorđević-Nikić M1, Dopsaj M1, Kasum G1, Macura M1, Eminović F2, Vuković M3
University of Belgrade, Faculty of Sport and Physical Education,2University of
Belgrade, Faculty of Special Education and Rehabilitation, 3Criminal Police
Academy in Belgrade
1
Introduction: Period of students’ university life is often full of
challenges related to separation from their parents and independent life,
stress accompanying academic goals achievement and financial problems.
All these factors can unfavorably affect students’ lifestyle and behavior, and
therefore they represent health hazards. Eating habits, physical activity,
alcohol consumption and smoking as basic features of each individual’s
lifestyle can negatively affect body composition that can be closely
connected to the most frequent chronic diseases of the modern man.
Method: Тhe sample of subjects consisted of 56 students of the
University of Belgrade, of which 36 males and 20 females. Students of 9
faculties agreed to participate in this research. They represented 0.07%
of the overall university population of students. The data related to
eating habits, physical activity and alcohol and cigarette consumption,
were obtained based on a validated questionnaire.Body composition was
215
analyzed by application of bioelectric impedance method, using the latest
generation analyzer In Body 720.
Results and discussion: It was established that 30.5% of males and 5%
of females has BMI over 25 m/kg2. The content of body fats exceeded the
threshold limit values (American Council Exercise) in 2.7% males and
in 15% females. The results indicate that there is a statistically significant
difference (p=0.000) among the students per gender with regard to all
the examined variables, which is also noted between the individual
variables except for the quantity of fat tissue. The male students scored
better in physical activity, while the females scored better in eating
habits. The statistically significant correlation between the variables of
body composition (%BFM, viscerally FM, % muscular mass and fitness
score) and physical activity score were recorded with girls, while no
correlations were determined between other variables. Base on the level
of measurement variance explanation (94.2%) and power of the calculated
model (level 100%) it can be concluded that the obtained results are valid
for interpretation.
Conclusion: Body composition, eating habits and physical activity
significantly differ with males and females. Physical activity was
significantly correlated with body composition in girls.Promotion of
healthy life style in accordance with the needs of these young people is
important, since this is one of the sensitive periods of life that can affect
establishment of life habits later in adulthood.
Key words: eating habits, bioelectrical impedance, body composition,
students
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07.UP1 KONTROLA ISPRAVNOSTI HRANE ZA VREME
VELIKIH SPORTSKIH MANIFESTACIJA
Radaković S. S1, Šurbatović M1, Ristanović E1, Rađen S1, Jovanović D2, Tambur Z2,
Savić D1, Lazić S1
1
Univerzitet odbrane, Medicinski fakultet VMA, Beograd, 2Vojnomedicinska
akademija, Sektor za preventivnu medicinu, Beograd
Uvod: Masovne sportske manifestacije predstavljaju veoma veliki
izazov za obezbeđenje preventivno-medicinske zaštite učesnika, između
ostalog i zbog masovne ishrane.
Cilj rada: U ovom radu želimo da evaluiramo dobijene rezultate
u pogledu bezbednosti hrane u okviru preventivno-medicinskog
obezbeđenja velike sportske manifestacije, kao i da izvršimo procenu
rizika po zdravlje učesnika.
Metode: U okviru preventivno-medicinskog obezbeđenja učesnika
25. Univerzijade u Beogradu 2009. godine, Institut za higijenu Sektora za
preventivnu medicinu VMA bio je angažovan u kontroli hrane u sledećim
tačkama: prijem i priprema uzoraka hrane, analiza mikrobiološke ispravnosti,
interpretacija rezultata i procena rizika. Uzorci su ananlizirani klasičnim
mikrobiološkim metodama i primenom real-time PCR. Uvidom u proizvodne
kapacitete i osobenosti angažovanih kuhinja, pre početka manifestacije
utvrdili smo moguće kritične tačke i to: hladnu kuhinju za pripremu doručka,
pripremu salata i kolača. Sa druge strane, kao najbezbedniju tačku procenili
smo centralnu kuhinju za pripremu kuvanih jela.
Rezultati: U toku 21 dana rada kuhinje, ukupno smo primili 2 568
uzoraka hrane (0,5% pripremljenih obroka), od kojih je 1 283 uzeto u
rad, a isto toliko je zamrznuto. Ukupno je 14 113 mikrobioloških analiza
dostavljenih uzoraka hrane, odnosno između 363 i 759 analiza dnevno.
Procenat neispravnih uzoraka bio je veoma mali (0-7% dnevno), što
ukazuje na poštovanje principa dobre proizvođačke prakse od strane
subjekata uključenih u proizvodnju hrane. Dobijeni rezultati su bili u
skladu sa prethodno izvršenom procenom kritičnih tačaka: kuvana jela
su bila veoma bezbedna, dok je najveći broj neispravnih uzoraka poticao
iz hladne kuhinje gde se pripremao doručak (50% ukupno neispravnih
uzoraka). Osim toga, neispravnost je utvrđena u kremastim kolačima i
svežim salatama, što je takođe u skladu sa našim predviđanjima.
217
Zaključak: Prema izveštajima epidemiološke službe, tokom
manifestacije nije zabeležena nijedna epidmija zarazne bolesti koja se
prenosi hranom, što ukazuje da je pravilno odabranim merama sprečen
rizik koji prati ovu vrstu masovnog okupljanja.
FOOD SAFETY CONTROL DURING MASS SPORTS
EVENTS
Radaković S. S1, Šurbatović M1, Ristanović E1, Rađen S1, Jovanović D2, Tambur Z2,
Savić D1, Lazić S1
1
University of Defence, Medical Faculty MMA, Belgrade, 2Military Medical
Academy, Sector of Preventive Medicine, Belgrade
Introduction: Mass sports events impact a huge challenge for
providing preventive medical care of the participants. The possible risks
include the characteristics of collective nutrition.
Aim: We wanted to evaluate the results regarding food safety and to
estimate the risk factors for foodborne diseases in participants of the 25th
Univerisade in 2009 in Belgrade.
Methods: Institute of Hygiene was engaged in microbiological
control of foods which included: preparation of samples, microbiological
analysis, interpretation of results and risk assessment. The samples were
investigated by classical microbiological methods, as well as by realtime PCR. Previous to expected event, we did some prerequisite controls
of employed capacities and established possible critical points: cold
breakfast kitchen, salad and dessert preparation. On the other hand, the
preparation of cooked meals in the Central kitchen was assessed as the
safest link.
Results: During the period from June 24th till July 14th, we received the
total of 2 568 samples of food (0.5% of all prepared meals), and completed
the total of 14 113 microbiological analysis. A single item for even one
meal was not missed without being sampled, analyzed and results
interpreted. Percentage of samples with microbiological contamination
was considerably small, which indicated food preparation with respect
to principles of good manufacture practice. Results were in agreement
with the previous risk assessment: cooked meals were very safe, while
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the largest number of contaminated samples originated from cold
kitchen were breakfast have been prepared. Additionally, we identified
microbiological contamination in some fresh salads and creamy desserts.
Conclusion: According to epidemiological data, risk assessment and
measures for food safety control were successful. The overall health of the
participants was not impaired and any possibility of foodbornе outbreak
was completely prevented.
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07.P01 ISHRANA DECE U SPORTU – EDUKACIJOM DO
ZDRAVLJA I REZULTATA
Aćimović-Đumić S
Dom zdravlja “Dr. Milorad Mika Pavlović”, Inđija
Cilj: Adolescencija (lat.adolescere - rasti, razvijati se, sazrevati) je
prelazni period između detinjstva i odraslog doba, od 12. do 19. godine,
u kome dolazi do intenzivnog rasta, fizičkog i psihičkog sazrevanja. Zbog
svih ovih promena koje se dešavaju energetske i nutritivne potrebe u
ovom periodu ljudskog života su najveće i postižu svoj maksimum. Cilj
rada je da približi osnove pravilne ishrane adolescentima koji se bave
sportom u kontekstu njene primene u svakodnevnom životu.
Metodologija: Radi utvrđivanja značaja pravilne ishrane adolescenata
koji se bave sportom kao i njhove svesti o istom, izabran je reprezentativan
uzorak od 40 dece, starosti od 15-17 godina koji treniraju fudbal i košarku.
Kod svih ispitanika je obavljena anketa o navikama u ishrani, izvršena su
antropometrijska merenja, ocenjeno je stanje uhranjenosti, sprovedena su
biohemijska ispitivanja i ocenjena motorička sposobnost pomoću baterije
testova. Ispitivanja su započeta krajem jula. Na osnovu prvih dobijenih
rezultata preporučena je promena ishrane. Postoje dve grupe ispitanika:
kontrolna grupa od 24 dece koja nisu promenila način ishrane i grupa
od 15 dece koja primenjuje preporučen način ishrane. Ispitivanje je jos u
toku i planira se do polovine oktobra kada će se ponoviti isti pregledi da
bi se uradila komparacija rezultata sa ciljem da se potvrdi uticaj i značaj
pravilne ishrane.
Rezultati: Rezultati prvog ispitivanja su ukazala na gojaznost (BMI
iznad P 85) se nalazi kod 25% ispitane dece, kao i na pothranjenost (BMI
ispod P 5 kod 19 % ispitane dece), povišene vrednosti ukupnog holesterola
(3 % ispitane dece), povišene vrednosti triglicerida (3 % ispitane dece).
Kod jednog ispitanika utvrđene su vrednosti AST 463 U/L , ALT 291
U/L , GGT 1646 U/L. Anketom o navikama u ishrani kod svih ispitanika
utvrđene su loše navike u izboru namirnica, unosa tečnosti , rasporeda i
broja obroka u toku dana.
Zaključak: Usvajanaje pravilnih navika u ishrani kod adolescenata
je složen proces, a nosioci su adolescenti, porodica, stručno lice, sportski
klub. Svakodnevno razvijanje korisnih navika u ishrani može pozitivno
220
uticati na promene telesnog sastava što će značajno uticati na bolje
rezultate u izabranoj fizičkoj aktivnosti.
Ključne reči: Adolescenti, pravilna ishrana, sport
CHILDREN SPORT NUTRITION -TO HEALTH AND THE
GOOD RESULTS TROUGHT EDUCATION
Aćimović-Đumić S
Health center “Dr.Milorad Mika Pavlović”
Objectives: Adolescence (latin: adolescere - to grow, to progress,
to become mature), is the transitional period between puberty and
adulthood, from the age of 12 until the age of 19, where the intensive
growth and psycho-physical maturity is taking place.
Due to all of these changes energetic and nutritive needs are peaking
during this period of life. The objective of this study is to explain and
teach the basics of the proper nutrition to adolescents who play sport.
Methodology: In order to determine the significance of proper
nutrition of the adolescents who play some sport and their awareness of
the same topic, 40 children, training basketball and football, aged 1517, have been chosen as a sample. Each examinee went through a survey
about their nutrition habits and anthropometric variables. Their body fat
was measured, a biochemical analysis has been done and various tests
have been completed to estimate their ability to move. The examinations
started at the end of July, and according to the first gained results,
the change in nutrition was recommended. There are two groups of
examinees: the control group consists of 24 children that did not change
the nutrition, and the group of 15 children that applied the recommended
nutrition. The study is still underway, and is planned until the middle
of October. Then, children will be reexamined at the end of the study in
order to compare the results. The aim was to show the influence and the
significance of the proper nutrition.
Results: The first examination-obesity as BMI over P 85 can be found
with 25% of the examined children; underweight as BMI under P 5 can
be found with 19% of examined children; higher values of the cholesterol
221
with 3% of examined children; higher values of the triglyciride with 3%
of examined children. With one of the examinee, AST 463 U/L, ALT
291 U/L, GGT 1646 U/L values have been established. Bad habits while
choosing the ingredients, liquid consumption, schedule and the number
of the meals during the day have been determined by doing the survey
about the nutrition habits.
Conclusion: The adoption of proper nutrition with the adolescents
is a complex process, so the family, school, nutritionists and the sports
club have to be involved. Developing the proper nutrition habits, amongst
the other, changes the body weight, which will have the influence on the
better results in the chosen physical activity.
Key words: Adolescents, proper nutrition, sport
222
07.P02 ANTIOKSIDANTI U ISHRANI SPORTISTA
Miletić A, Dodić S,
Univerzitet u Novom Sadu, Tehnološki faklutet, Katedra za biotehnologiju i
farmaceutsko inženjerstvo, Novi Sad
U poslednje vreme se među naučnicima dosta raspravlja o uticaju
slobodnih radikala na organizam. Slobodni radikali su jako reaktivni
molekuli koji nastaju pod uticajem stresa, duvanskog dima, zagađenja,
izlaganja suncu. U našem organizmu pokreću lančane reakcije koje
predstavljaju oksidativni stres za naš organizam, pod čijim uticajem se
naš organizam, u nekim slučajevima, bespovratno oštećuje. Do sada je
oko 50 bolesti okarakterisano kao ˝bolest slobodnih radikala˝, a postoji
tendencija da se ovaj broj poveća. Ovaj negativan uticaj slobodnih
radikala se može smanjiti pomoću antioksidanata. Naš organizam
proizvodi antioksidante, ali ne u dovoljnoj količini. Zato je potrebno da
što raznovrsnijom hranom unesemo dovoljnu količinu antioksidanata.
Međutim, za razliku od ljudi koji se ne bave sportom, sportisti imaju mnogo
veću potrebu za antioksidantima, usled velikog opterećenja organizma i
velikih potreba za nutrijentima, pa oni posežu za korišćenjem dijetetskih
suplemenata. Najčešće korišćeni su suplementi koji sadrže vitamine
(A, C i E) i koenzim Q10. Vitamini se najčešće koriste kombinovani u
obliku vitaminsko-mineralnih kompleksa, dok se koenzim Q10 koristi
sam. Cilj ovog rada je da se prikažu antioksidanti koji su najčešće
korišćeni među sportistima, da se uporede dozvoljene i potrebne doze
antioksidanata u dijetetskim suplementima i opravda upotreba većih
količina antioksidanata u suplementaciji sportista, a možda, u nekoj
budućnosti, stvori inicijativa za uvođenje posebne kategorije dijetetskih
suplemenata – suplementi za sportiste. Koliko su antioksidanti bitni za
sportiste pokazuju brojni radovi u ovoj oblasti, a koji će u ovom radu biti
objedinjeni i iskorišćeni za upoređivanje i diskusiju potreba sportista za
antioksidantima.
Ključne reči: antioksidanti, sportisti, suplementi za sportiste,
dijetetski suplementi
223
ANTIOXIDANTS IN SPORTS NUTRITION
Miletić A, Dodić S,
University of Novi Sad, Faculty of Technology, Department for biotechnology and
pharmaceutical engineering, Novi Sad
There is a debate among scientists about the effects of free radicals
in the body. Free radicals are highly reactive molecules that occur under
stress, cigarette smoke, pollution, sun exposure. In our body starts a
chain reaction which present oxidative stress for our body, under whose
influence our body, in some cases, irreversible damage. So far, about 50
diseases characterized as ˝free radical’s disease ˝, and there is a tendency to
increase this number. This negative impact of free radicals can be reduced
by antioxidants. Our body produces antioxidants, but not in sufficient
quantity. Therefore it is necessary to diversify the food get enough
antioxidants. However, unlike the people who do not do sports, athletes
have a much greater need for antioxidants due to high loads and high
body needs nutrients, so they resort to the use of dietary supplements. The
most used supplements are ones that consist of vitamins (A, C and E) and
coenzyme Q10. Vitamins are most often combined in vitamin-mineral
complexes, and coenzyme Q10 is used alone. The aim of this paper is to
show that antioxidants are commonly used among athletes, to compare
the allowed and required doses of antioxidants in dietary supplements
and justify the use of larger amounts of antioxidant supplementation in
athletes, and perhaps, in some future, creating an initiative to introduce
a special category of dietary supplements - supplements for athletes. How
are antioxidants important for athletes showed numerous works in this
field, which in this work will be compiled and used for comparison and
discussion of the need for athletes antioxidants.
Key words: antioxidants, athletes, supplements for athletes, dietary
supplements
224
07.P03 NUTRITIVNE NAVIKE SPORTISTA I FIZIČKI
NEAKTIVNIH OSOBA
Ralić Maričić S
Dom zdravlja Obrenovac
Cilj: Cilj istraživanja bio je utvrđivanje nutritivnih navika sportista
i fizički neaktivnih osoba, oba pola, kao i poređenje ispitanika i njihovih
nutritivnih navika.
Metode: Istraživanje je obuhvatilo 104 osobe, koje su bile podeljene u
dve grupe po 52 ispitanika. Prvu grupu činili su sportisti i drugu fizički
neaktivne osobe. U obe grupe bilo je po 26 muškaraca i devojaka. Svi
ispitanici su imali između 18 i 25 godina. Utvrđivanje nutritivnih navika
obavljeno je anketom o ishrani sa 20 pitanja. Uhranjenost ispitanika
određena je izračunavanjem indeksa telesne uhranjenosti (BMI=TT (kg)/
TV (m²)).
Rezultati: Analizom dobijenih rezultata utvrđeno je sledeće: sportisti
i sportistkinje značajno su se razlikovale od fizički neaktivnih mladića
i devojaka u sledećim navikama: po redovnosti konzumiranja voća
(svakodnevno to čini 50% sportista i 30,8% fizički neaktivnih osoba),
namirnica iz grupe meso, riba i jaja (88,5% sportista svakodnevni unosi
neku od ovih namirnica, dok to čini 65,4% ispitanika iz druge grupe),
gazirane napitke tipa cola redovno pije 34,6% sportista i 69,2% fizički
neaktivnih osoba. Vitaminske preparate redovno koristi 61,5% sportista
i svega 3,8% ispitanika koji nisu fizički aktivni. Utvđena je razlika u
angažovanosti da dobiju stručnu preporuku o ishrani, kao i načinu na
koji su dobijali informacije o pravilnoj ishrani. Utvđeno je da sportistima
u manjoj meri stres utiče na ritam ishrane, dok fizički neaktivne osobe
kada su pod stresom jedu više (30,8%) ili jedu manje nego obično (30,8%).
Zaključak: Utvrđeno je da su osobe oba pola koje se bave sportom
više motivisane da dođu do preporuka o ishrani i da te preporuke
primene u svakodnevnom životu, pa otuda i utvrđene značajne razlike u
nutritivnim navikama u odnosu na osobe koje se ne bave sportom.
Ključne reči: nutritivne navike, sportisti, fizički neaktivne osobe
225
NUTRITIONAL HABITS OF ATHLETES AND
PHYSICALLY INACTIVE
Ralić Maričić S
Health Centre, Obrenovac
Objective: The objective of this study was to determine the nutritional
habits of athletes and physically inactive people of both sex, and
comparison of their nutritional habits.
Methods: The study included 104 people who were divided in two
groups. Therewere 52 subjects in each group. In the first group were
athletes, and in the second group were physically inactive. In both groups
there were the 26 men and women. All respondents were between 18 and
25 years. Questionnaire on eating habits with 20 questions was used to
determine the nutrition value of the groups. Nutritional status of patients
was determined by calculating the body mass index (BMI = BW (kg) /
TV (m²).
Results: Athletes are significantly different from physically inactive
people in the following habits: daily intake of fruit (50% of athletes in
comparison to 30.8% of physically inactive people), meat, fish and eggs
(88.5% of athletes every day consume some of these foods, but only 65.4%
of respondents from other group), cola-type soft drinks almost every
day drink 34.6% of the athletes and 69.2% of physically inactive people.
Vitamin products often used 61.5% of athletes and only 3.8% of physically
inactive. It was found that the rhythm of feeding was less affected by
increased stress in athletes, while physically inactive have tendency to eat
more under stress (30.8%) or eat less than usual (30.8%).
Conclusion: It was found that both sex engaged in sport were more
motivated to come up with recommendations on diet and nutrition,
which they would apply in everyday life. These are significant differences
in nutritional habits in comparison to people who are not physically
active.
Key words: nutritional habits, athletes, physically inactive people
226
07.P04 NUTRITIVNI POTENCIJAL MESA U ISHRANI
SPORTISTA
Janković V1, Matekalo-Sverak V1, Vranić D1, Lakićević B1, Pajić Z2, Janković I3
1
Institut za higijenu i tehnologiju mesa, Beograd; 2Fakultet sporta i fizičkog
vaspitanja, Beograd
3
Fudbalski savez Srbije, Beograd
Uvod: U opštoj definiciji zdravog života značajno mesto zauzima
sport, u vidu aktivnog ili rekreativnog angažovanja, a pravilna i zdrava
ishrana je veoma važna za celokupnu dobrobit i vitalnost organizma.
Posebno mesto u ishrani sportista zauzima meso, jer predstavlja važan
izvor biološki vrednih proteina, gvožđa (hem-gvožđa koje se bolje usvaja
od strane našeg organizma), cinka, bakra, fosfora i vitamina B12. Zbog
toga, u ishrani sportista poželjno je odabrati posnija mesa, kao što su:
belo meso brojlera, ćureće meso, pačije, guščije belo meso bez kože, teleće
i juneće. Cilj ovog rada je da se prikaže potencijal pilećeg belog mesa u
ishrani sportista.
Materijal i metode: Sadržaj proteina (Nx6,25) određen je metodom
po Kjedahlu korišćenjem poluautomatske destilacione jedinice Analyse
Unit, KjeltecTM 8400 (FOSS, Sweden), na aparatu za digestiju Digestor
Basic 250, Tecator TM (Foss, Sweden), (SRPS ISO 937/1992). Sadržaj
holesterola određen je prema metodi Maraschiella i dr. (1996). Sadržaj
masti određen je prema SRPS ISO 1443/1992. Ukupno je ispitano 30
uzoraka mesa i to: svinjsko meso (n=15), pileće meso grudi (n=10) i teleće
meso (n=5).
Rezultati i diskusija: Od ukupno 30 pregledanih uzoraka, sadržaj
proteina (prosečne vrednosti) je varirao u opsegu od 20.6 g/100 g (teleće
meso) do 23,4 g/100 g (pileće meso), dok je kod uzoraka svinjskog mesa
utvrđena vrednost od 21.5 g/100 g. Sadržaj holesterola je bio u rasponu od
60 -100 mg/100 g, sa tim da je najniža koncentracija utvrđena u uzorcima
pilećeg mesa. Sadržaj masti se kretao od 0.8 (pileće meso), do 7.7 g/100 g
(svinjsko meso).
Zaključak: Dobijeni rezultati ukazuju da uzorci pilećeg mesa sadrže
veću količinu proteina, manju količinu masti kao i niže vrednosti
holesterola u odnosu na ispitivane uzorke svinjskog i telećeg mesa. S
obzirom na to da sportisti, posebno mlađeg uzrasta, obavezno moraju
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unositi optimalan sadržaj belančevina (u odnosu na njihovu telesnu
masu), kao i da nije poželjno da u obrocima ima više od 25% masti, pileće
meso predstavlja odličan izbor.
Ključne reči: meso, sport, ishrana, proteini, holesterol
NUTRITIVE POTENTIAL OF MEAT IN NUTRITION OF
ATHLETES
Janković V1, Matekalo-Sverak V1, Vranić D1, Lakićević B1, Pajić Z2, Janković I3
1
Institute of Meat Hygiene and Technology, Belgrade; 2Faculty of Sports and
Physical Education, Belgrade; 3Football Association of Serbia, Terazije 35, Belgrade
Introduction: A significant factor in a general definition of healthy
lifestyle is sport either as active or recreational engagement and regular
and healthy diet is very important for the overall well-being and vitality
of an organism. Meat has a special role in nutrition of athletes because
it is an important source of biologically valuable proteins, iron, (hemeiron, which is more efficiently absorbed in organism), zinc, copper,
phosphorous and vitamin B12. Therefore, it is desirable for the diet of
athletes to choose lean meat, such as: broiler white meat, turkey meat,
duck meat, skinless goose white meat, veal and young beef. The aim of
this study was to show the potential of white chicken meat in nutrition of
atheltes in comparison with other meat types.
Materials and methods: The content of protein (Nx6,25) was
determined by the Kjedahl method on the KjeltecTM Analyzer Unit (Foss,
Sweeden), with Digestor Basic 250, Tecator TM (Foss, Sweden), (SRPS ISO
937/1992). The content of cholesterol was determined according to the
method by Maraschiella et al. (1996). The fat content was determined
according to SRPS ISO 1443/1992. Altogether, 30 meat samples were
tested, such as: pork (n=15), chicken white meat (n=10) and veal (n=5).
Results and discussion: Out of total of 30 meat samples, protein
content ranged from 20.6 g/100 g (veal) to 23,4 g/100 g (chicken), while
detected concentration in pork samples was 21.5 g/100 g. Cholesterol
content was between 60 and 100 mg/100 g. Fat content ranged from 0.8
(chicken) to 7.7 g/100 g (pork).
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Conclusion: According to the test results, chicken white meat has
a high content of proteins, a limited fat content and small amounts of
cholesterol. The sportspersons, especially younger ones, must intake an
optimal amount of proteins (in relation to their body mass) and since it
is not desirable for meals to contain more that 25% fat, the chicken white
meat is an excellent choice.
Key words: meat, sport, nutrition, proteins, cholesterol
229
Sekcija Antioksidansi u aterosklerozi i koži
Session Antioxidants in Atherosclerosis and in skin
08.SP1 TERAPIJSKI POTENCIJAL SELENA, VITAMINA C I E
Buzadžić B
Univerzitet u Beogradu, Institut za biloška istraživanja "Siniša Stanković", Beograd
Još od 1747. godine kada je otkriveno da u citrusnom voću postoji
supstanca (danas je poznato da je to vitamin C) koja sprečava skorbut
i prvog sintetisanog vitamina (opet vitamina C, 1935.), do danas,
neprekidni su pokušaji upotrebe vitamina u prevenciji i terapiji
najrazličitijih patoloških stanja, kao i poboljšanju kvaliteta života.
I tretman mikroelementima ima dugu istoriju. Još 1896. je vršeno
tretiranje kožnih bolesti cink oksidom. Od sedamdesetih godina prošlog
veka intenzivirana su istraživanja vezana za mikroelemente i zdravlje.
Nedostatak vitamina i mikroelemenata u ishrani se naziva i "skrivena
glad".
Selen (Se) je otkrio Bercelijus 1817. godine i on je prvo postao poznat po
svojoj toksičnosti. 1957. godine je prvi put pretpostavljeno da selen može
biti esencijalan, a potvrda toga je dobijena 1973. kada je Rotruk pokazao
da se selen nalazi u aktivnom centru enzima glutation peroksidaze.
Naša grupa je već 80. godina prošlog veka bila uključena u pionirsko
i brzo rastuće interesovanje za slobodne radikale i antioksidativnu
odbranu i u okviru toga i za aktivnost selen-zavisnih enzima i količine
vitamina C i E u različitim fiziološkim i patološkim stanjima, kao i u
ispitivanje efekata tretmana selenom i vitaminima C i E.
U brojnim naučnim radovima selenu i vitaminima C i E se pripisuje
svemogući efekat u prevenciji i lečenju velikog broja bolesti, što je
objašnjavano zaštitom ćelija i tkiva od oštećenja izazvanih reaktivnim
kiseoničnim vrstama (ROS, engl. reactive oxygene species), odnosno,
antioksidativnim svojstvima. Međutim, danas i dalje nije u potpunosti
jasna uloga ROS u nastanku i progresiji većine bolesti kod ljudi. Takođe,
mali je napredak u razvoju efektivne antioksidativne terapije kod bolesti
kod kojih je dokazana uloga ROS. Mega doze antioksidanata su, pokazale
nemogućnost prevencije, delom i zato što je, dobrim biomarkerima,
potvrđeno da ne smanjuju oksidativna oštećenja in vivo. Najnoviji
rezultati sugerišu da povećanje endogenog nivoa antioksidanata može
biti bolji pristup terapiji i prevenciji bolesti od konzumiranja velikih doza
antioksidanata.
231
THERAPEUTIC POTENTIAL OF SELENIUM, VITAMINs
C AND E
Buzadžić B
University of Belgrade, Institute for Biological Research “Siniša Stanković”, Belgrade
Continuous efforts of vitamin use for the prevention and treatment
of different pathological states, as well as for improving the quality of life
last since 1747, when it was discovered that an nutrient in citrus food (now
known to be vitamin C) could prevent scurvy and especially after the first
synthesis of vitamin in 1935 (again vitamin C). Microelement treatments
also have a long history. Treatment of skin disease with zinc oxide was
applied in 1896. Research on connections between microelements and
health has especially intensified since the 1970’s. A chronic lack of
vitamins and minerals in the diet is called “hidden hunger”.
Selenium (Se) was discovered by Berzelius in 1817. It was initially known
by its toxicity. In 1957, it was assumed for the first time that Se might be
an essential element. The assumption about the biochemical role of Se was
confirmed in 1973, when Rotruck et al. demonstrated that Se is a structural
component of the active centre of the enzyme glutathione peroxidase.
Our research group was involved in pioneering and fast growing
interest in free radicals and antioxidative defence already in 80s. We
examined the activity of Se enzymes and the amount of vitamins C and E
in different physiological and pathological conditions as well as the effect
of the treatment with Se and vitamin C and E.
In numerous scientific papers, Se and vitamins C and E were attributed
almighty effect in the prevention and treatment of many diseases, due
to their antioxidant properties, i.e. protection of cells and tissues from
the damage caused by reactive oxygen species (ROS). However, the role
of ROS in development and progression of most human diseases is still
unclear. There is only a minor progress in developing efficient antioxidant
treatments in diseases in which the role of ROS has been proved. Megadoses of dietary antioxidants have failed in the prevention of human
diseases in part because they do not decrease oxidative damage in vivo (as
revealed by new biomarkers). Most recent results suggest that increasing
endogenous antioxidant levels may be a better approach to therapy and
disease prevention than consuming large doses of dietary antioxidants.
232
08.SP2 ANTIOKSIDANSI U ATEROSKLEROZI I
HIPERTENZIJI
Kotur-Stevuljević J
Katedra za medicinsku biohemiju, Farmaceutski fakultet, Univerzitet u Beogradu
Smatra se da je oksidativni stres jedan od patofizioloških mehanizama
koji dovode do razvoja disfunkcije endotela što predstavlja ključni događaj
u razvoju hipertenzije i ateroskleroze. Mnoge studije su proučavale
zaštitne efekte različitih prirodnih i sintetičkih antioksidanasa, samih
ili u kombinaciji. Uglavnom je proučavano delovanje različitih oblika
vitamina E, vitamina C, beta-karotena i selena, pri čemu se većina studija
fokusirala na vitamin E.
Tema ovog predavanja su patofiziološki mehanizmi oksidativnog
stresa u aterosklerozi i hipertenziji, kao i analiza rezultata velikih studija,
čiji su delovi bili posvećeni ispitivanju uloge određenih antioksidanasa
u ovim bolestima. Interesantno je da su zaštitni efekti antioksidansa
u patofiziološkim mehanizmima ateroskleroze dokazani in vitro, ali
u samo malom broju animalnih studija. Različite epidemiološke i
opservacione humane studije su pokazale oprečne rezultate u pogledu
protektivne uloge antioksidanasa, pri čemu većina studija nije uspela
da dokaže njihov konkretan zaštitni efekat u sprečavanju razvoja
neželjenih kardiovaskularnih događaja povezanih sa hipertenzijom i/ili
aterokslerozom.
Oksidativni stres je dobro potencijalno mesto delovanja terapije
budućnosti; da bi ta terapija bila efikasna potrebno je dublje poznavanje
mehanizama delovanja, izvora nastanka i sveukupne uloge oksidativnog
stresa u patologiji vaskularnog sistema. Trenutno važeće preporuke za
održanje zdravlja govore u prilog konzumiranju svežeg voća, povrća i
nerafinisanih žitarica koji obiluju različitim antioksidansima i pomoćnim
supstancama čije udruženo delovanje jedino može biti efikasno.
Ključne reči: antioksidansi, vitamin E, vitamin C, beta-karoten,
ateroskleroza
Ovaj rad je finansiran od strane Ministarstva prosvete, nauke i
tehnološkog razvoja Republike Srbije (Projekat broj OI 175035)
233
ANTIOXIDANTS IN HYPERTENSION AND
ATHEROSCLEROSIS
Kotur-Stevuljević J
Department for Medical Biochemistry, Faculty of Pharmacy, University of Belgrade
It is well-known that oxidative stress one of the pathophysiological
mechanisms of endothelial dysfunction, which is key feature in
hypertension and atherosclerosis development.
Many studies are investigated protective effects of natural and
synthetic antioxidants alone or their combination. The most frequent is
different vitamin E species investigation, than vitamin C, beta-carotene
and selenium.
The topics of this lecture are pathophysiological mechanisms of
oxidative stress in atherosclerosis and hypertension, so as large studies
results analysis, especially their part devoted to antioxidants role in
this kind of diseases. It is interesting that antioxidants protective effects
reported and well documented in vitro, but in few animal studies. Several
epidemiological and observational human studies showed opposite
results. Moreover, many of them didn’t succeed to document their clear
protective effect in preventing unwanted cardiovascular events connected
with hypertension and/or atherosclerosis.
Oxidative stress is promising target of future therapy; in order to
achieve better therapy effectiveness deeper insight in mechanisms of
action, cellular sources and basic reactive oxygen species role in vascular
system pathology is needed.
Current recommendations for healthy life speak in favour fresh fruits
and vegetables, so as whole grain consummation. This kind of healthy
food is reach in natural antioxidants and helper substances, whose united
action could be effective.
Key words: antioxidants, vitamin E, vitamin C, beta-carotene,
atherosclerosis
Funded by Ministry of Education, Science and Environmental
Development Republic of Serbia (Project No. 175035).
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08.SP3 ANTIOKSIDANTI I OKSIDATIVNI STRES U KOŽI
Janković A
Univerzitet u Beogradu, Instutut za biološka istraživanja “Siniša Stanković Beograd
Koža podleže stalnim uticajima spoljašnje sredine koji dovode do
adaptivnih promena u njenom metabolizmu i strukturi. Važni medijatori
morfo-funkcionalnih promena u koži su različite reaktivne vrste kiseonika
i azota. Reaktivne vrste se nalaze u dinamičnoj ravnoteži sa endogenom
antioksidativnom odbranom - mrežom enzimskih i neenzimskih
konstituenata, od kojih tioredoksin reduktaza u koži ima poseban
značaj. Narušavanje ćelijskog redoks balansa, povećanom produkcijom
i/ili neefikasnim uklanjanjem reaktivnih vrsta antioksidantima, vodi
oksidativnim oštećenjima DNA, lipida i proteina, posebno na nivou
mitohondrija.
Suplemetacija različitim jedinjenjima sa antioksidativnim svojstvima
(vitaminima C, E i A, karotenoidima, flavonoidima, polifenolima i dr.) je
veoma popularan način da se asistira u borbi protiv oksidativnih oštećenja
u koži. Sve veća pažnja se usmerava na delovanje na kožu „iznutra”, tj.
dijetalnim unosom specifičnih antioksidanata i (mikro)nutrijenata. U
tom smislu kombinacija nutrijenata i antioksidanata fokusiranih na
mitohondrijalni, energetski metabolizam i redoks status ima sve veći
značaj. Suplementacija L-argininom, kao i različitim kombinacijama
L-arginina ili kreatina sa glutationom, N-acetil cisteinom i koenzimom
Q10 dovodi do jačanja energetske efikasnosti ćelija, i pokazuje obećavajuće
efekte u prevremenom starenju i bržem zarašćivanju rana. Za efikasnu
primenu antioksidanata i nutrijenata neophodno je poznavanje njihove
distribucije u različitim slojevima kože i ćelijskim kompartmentima,
odnosno njihove bioraspoloživosti, načina delovanja, njihovih
međusobnih interakcija, kao i uticaja na tkivnu antioksidativnu odbranu.
Primena antioksidanata u kozmetičke i terapeutske svrhe je široko
zastupljena, sa svim kontroverzama koje sa sobom nosi. Zato ostaju da se
definišu brojni detalji uticaja redoks aktivnih supstanci na plastičnost i
regenerativni kapacitet kože.
235
ANTIOXIDANTS AND OXIDATIVE STRESS IN THE SKIN
Janković A
University of Belgrade, Institute for Biological Research “Siniša Stanković”, Belgrade
Skin is subjected to constant environmental influences that lead to its
adaptive metabolic and structural changes. Reactive oxygen and nitrogen
species are important mediators of morpho-functional remodeling of
the skin. Reactive species are in dynamic equilibrium with endogenous
antioxidant defense, enzymes and non-enzymatic constituents. In the
skin, thioredoxin reductase is of the specific importance. Disturbance
in cellular redox balance, due to increased production and/or inefficient
removal of reactive species leads to oxidative damages of DNA, lipids and
proteins, especially at the level of mitochondria.
Supplementation with vitamins (C, E and A), carotenoids, flavonoids,
polyphenols, etc. is a popular way to assist against oxidative damage
in the skin. Modulation of the skin “from the inside”, i.e. with dietary
intake of specific antioxidants and (micro)nutrients seems to be the
most effective admission. Contemporary approaches are focused on the
examination of the effects of nutrients and antioxidants combination
aimed at mitochondrial energy metabolism and redox status. L-arginine
supplementation, as well as various combinations of L-arginine or creatine
and glutathione, N-acetyl cysteine and coenzyme Q10 already showed
promising effects in aging and wound healing, precisely by enhancing
cells energy efficiency. For greater efficiency of these compounds, it
is necessary to get insight into their distribution in the different layers
of the skin and cellular compartments, i.e. bioavailability, the mode of
action, their mutual connections and the interaction with endogenous
antioxidant defense.
Application of antioxidants in the cosmetic and therapeutic purposes
is widely applied, with all the controversy it entails. It remains to specify
the impact of redox regulation on the plasticity and regenerative capacity
of the skin.
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08.UP1 UPOREDNI PRIKAZ PRISUSTVA
ANTIOKSIDATIVNIH KOMPONENTI U SASTAVU
EKSTRAKATA PROPOLISA KOMERCIJALNO
DOSTUPNIH U SRBIJI
Maksimović V, Dragišić Maksimović J
Institut za multidisciplinarna istraživanja, Univerzitet u Beogradu
Propolis predstavlja tamno obojenu smešu voska i smolastih
materija koje pčele sakupljaju sa pupoljaka biljaka u svrhu zatvaranja
pukotina i fortifikaciju saća u pčelinjoj zajednici. Sem potporne uloge,
propolis pokazuje širok antibiotski i antimikotski spektar čime vrši
biološku zaštitu pčelinjeg staništa. Po sastavu osnovni sastojak propolisa
su polifenolna jedinjenja, vosak i smola dok su u manjem procentu
zastupljena etarska ulja i terpeni. Iako sličnog izgleda, hemijski sastav
propolisa značajno varira među pčelinjim zajednicama kao posledica
različite ishrane pčela, odnosno porekla polena. Najveći varijabilitet u
kvalitativnom i kvantitativnom smislu je zapažen pretežno u polifenolnim
komponentama za koje se i smatra da predstavljaju nosioce najkorisnijih
karakteristika propolisa. S obzirom na široku i viševekovnu primenu
u narodnoj medicini, propolis se danas često koristi kao dijetetski
suplement pre svega zbog svojih antibakterijskih, antimikotskih,
antiviralnih i anti-inflamatornih svojstava. U Srbiji se propolis najčešće
upotrebljava u vidu alkoholnih ili propilenglikolnih tinkura, stoga smo u
našem radu izvršili uporedni pregled prisutnih polifenolnih component
poznatih po svom zdravstveno korisnom potencijalu. Korišćena je
metoda reverzno fazne tečno-masene hromatografije, sa elektro sprej
jonizacionim interfejsom i pojedinačnim kvadrupol detektorom (RPHPLC-ESI). Ova metoda je posebno pogodna jer omogućava direktno
injektiranje razblaženih tinktura propolisa uz odlično hromatografsko
razdvajanje polifenolnih komponenti i istovremenu preciznu UV i
masenu analizu pojedinačnih pikova. U svim testiranim komercijalnim
uzorcima različitih proizvođača detektovano je značajno prisustvo
kafeinske, para-kumarne i ferulinske kiseline, njihovih estara, kao i
prisustvo flavonoida pinocembrina, kampferola, apigenina i kvercetina.
Uzorci različitih proizvođača su bili kvalitativno slični, dok se značajna
kvantitativna razlika mogla primetiti između alkoholnih i bezalkoholnih
237
tinktura. Naime, alkoholne tinkturesu bile do 40% bogatije kafeinskom
kiselinom i njenim derivatima, kao i većinom flavonoida u odnosu
na propilenglikolske rastvore. Paralelno sa analizom pojedinačnih
komponenti urađen je i antioksidativni kapacitet tinktura i rezultati su
bili u pozitivnoj korelaciji sa RP-HPLC-ESI analizama.
Ključne reči: propolis, HPLC-ESI, polifenoli, antioksidativni kapacitet.
COMPARATIVE EVALUATION OF ANTIOXIDATIVE
COMPONENTS PRESENT IN COMMERCIALLY
AVAILABLE PROPOLIS EXTRACTS IN SERBIA
Maksimović V, Dragišić Maksimović J
Institute for multidisciplinary research, University of Belgrade
Propolis is dark colored mixture of wax and resin materials collected
by the bees’ from various plants used for closing gaps or fortification of
beeswax. Beside supportive role, propolis exhibits various antibacterial
and antifungal effects thus protecting bee settle. Propolis mainly
consists of polyphenol compounds, wax and resin, with essential oils and
therpens in smaller amounts. Although similar by appearance, propolis
from different bee communities have different chemical constitution due
to various origins of collected pollen.Quantitatively and qualitatively
variability is most indicated in polyphenol content which carries most
of its health benefit characteristics. In Serbia propolis is used in form
of alcoholic or non-alcoholic tinctures and we have done comparative
evaluation of polyphenol components known for their health benefit
properties in commercially available tinctures.We used reversed phase
high performance liquid chromatography with electrospray ionization
(HPLC-ESI) and simultaneous UV and mass detection. This method
is especially suitable giving excellent chromatographic separation
of components at the same time with reliable individual component
identification of samples directly injected in form of diluted propolis
extracts. In all samples tested from different suppliers we detected caffeic,
p-coumaric and ferulic acids and their esters, as well as various flavonoids
such as pinocembrin, quercetin, apigenin and kaempferol. Samples from
238
different suppliers were qualitatively similar being most distinctive in
polyphenol content in alcoholicvs. nonalcoholic extracts. Alcoholic
tinctures contained almost 40% more caffeic acid and its derivates, also
displaying higher quantities of various flavonoids in comparison to their
non alcoholic counterparts. Concurrently with polyphenol analysis we
have measured antioxidant capacity of propolis extracts and gathered
results positively correlated with ones from HPLC-ESI analysis.
Key words: propolis, HPLC-ESI, polyphenols, antioxidative capacity.
239
08.UP2 FENOLNE KOMPONENTE, ANTOCIJANININI
I KAROTINOIDI U OBOJENOM ZRNU KUKURUZA SA
VISOKOM ANTIRADIKALSKOM AKTIVNOŠĆU
Žilić S1a, Gökmen V2,3, Serpen A3, Akıllıoğlu G2, Vančetović J1b
1
Institut za kukuruz „Zemun Polje“, 1aOdsek sa tehnološka istraživanja i 1bOdsek
za selekciju, Beograd; 2Katedra za prehrambeno inženjerstvo; 3Istraživački centar,
Univerzitet Hacettepe, Ankara, Turska
Cilj ovih istraživanja bio je da se odredi sadržaj ukupnih fenola,
flavonoida, antocijaninina, β-karotina i luteina, kao i sadržaj slobodnih,
konjugovanih i nerastvorljivih vezanih fenolnih kiselina u celom zrnu
10 različito obojenih genotipova kukuruza. Pored toga, antioksidativni
kapacitet je ocenjen kao antiradikalska aktivnost primenom ABTS
(2,2-azino-bis/3-ethil-benothiazoline-6-sulfonic
acid)
i
DPPH
(2,2-diphenyl-1-picrylhydrazyl) reagenasa.
Naši rezultati ukazuju na visok nivo zdravstveno korisnih
fitohemikalija i antioksidativni kapacitet zrna obojenog kukuruza
koji je iznosio od 15,68 до 35,66 mmol Trolox/kg d.m. Razlike u
antioksidativnom kapacitetu crvenog, plavog i bordo zrna kukuruza
verovatno su povezane sa specifičnim sastavom antocijanin derivata kao
što su cijanidin, pelargonidin ili peonidin. Ukupan sadržaj antocijaninina
u antocijanininima bogatim genotipovima kukuruza kretao se od 2,50
to 696,07 mg CGE/kg suve materije sa cijanidin 3-glukozidom (Cy3-Glu) kao dominantnim oblikom. Među antocijanininima bogatim
genotipovima, najviši sadržaj ukupnih fenola detektovan je u zrnu svetlo
plavog kukuruza ZPP-2 (10528,8 mg GAE/kg SM), sledi tamno plavi
kukuruz ZPL-7 sa sadržajem od 7352,5 mg GAE/kg SM. Rezultati naših
istraživanja pokazuju da se u zrnu kukuruza oko 76-91% od ukupnog
sadržaja ferulinske i p-kumarinske kiseline nalazi u vezanoj formi. Među
ispitivanim genotipovima kukuruza, svetlo plavi kukuruz ZPP-2 sadrži
najviši sadržaj ferulinske kiseline (452,26 μg/g d.m.). Treba napomenuti
da boja kukuruznog zrna kao i njihov antioksidativni kapacitet, između
ostalog, strogo zavisi od konjugovanih veza i različitih funkcionalnih
grupa prisutnih u molekulima karotinoida.
Antocijaninin pigmenti kukuruznog zrna mogu biti koncentrisani
procesom suvog mlevenja i frakcionisanja. Sadržaj antocijaninina u
240
frakcijama perikarpa i aleurona može biti čak i mnogo viši od onog
koji se nalazi u pojedinom voću i povrću. Rezultati ukazuju da bi
kukuruz obojenog zrna potencijalno mogao da obezbedi izvor prirodnih
antioksidanasa koji mogu da imaju ključnu ulogu u sprečavanju bolesti
izazvanih procesima oksidacije.
Ključne reči: Fenolne komponente, antocijaninini, karotinoidi,
antioksidativni kapacitet, kukuruz.
PHENOLIC COMPOUNDS, ANTHOCYANINS AND
CAROTENOIDS IN COLORED MAIZE KERNELS WITH
A HIGH RADICAL-SCAVENGING ACTIVITY
Žilić S1a, Gökmen V2,3, Serpen A3, Akıllıoğlu G2, Vančetović J1b
1
Maize Research Institute, Zemun Polje, 1aDepartment of Technology and
1b
Breeding Department, Belgrade; 2Department of Food Engineering; 3Food
Research Center, Hacettepe University, Ankara, Turkey
In this study, the contents of total phenolics, flavonoids,
anthocyanins, β-carotene, and lutein, as well as free, conjugated and
insoluble bound phenolic acids were determined in whole kernels of 10
different colored maize genotypes. In addition, the antioxidant activity
was evaluated as radical scavenging activity with ABTS (2,2-azinobis/3-ethil-benothiazoline-6-sulfonic acid) and DPPH (2,2-diphenyl-1picrylhydrazyl) reagents.
Our results provided the evidence of high levels of health beneficial
phytochemicals and antioxidant capacity of colored maize (15.68 to
35.66 mmol Trolox/kg d.m.).The differences in the antioxidant capacity
among red, blue and purple colored maize genotypes are possibly related
to the specific composition of anthocyanin derivatives such as simple
or acylated glycosides of cyanidin, pelargonidin or peonidin. The total
anthocyanin contents of anthocyanin-rich colored maize genotypes
ranged from 2.50 to 696.07 mg CGE/kg d.m. with cyanidin 3-glucoside
(Cy-3-Glu) as the most dominant form. Among the tested anthocyaninrich genotypes, the highest total phenolic content was detected in light
blue ZPP-2 selfed maize followed by dark blue ZPL-7 maize having the
241
value of 10528.8 and 7352.5 mg GAE/kg d.m., respectively. Results show
that approximately 76−91% of the total ferulic and p-coumaric acid in
maize kernels is in the bound form. Among tested maize genotypes,
the light blue ZPP-2 selfed genotype contained the highest total ferulic
acid content (4521.26 μg/g d.m.). Also, it should be noted that the maize
kernel color and their antioxidant capacity , among other things, strictly
depends on conjugated double bonds and the various functional groups
contained in the carotenoid molecule.
The anthocyanin pigments in maize kernels can be concentrated by
dry milling and fractionation processes to produce fractions that are high
in anthocyanin contents, even much higher than those found in fruits and
vegetables. The results suggest that the colored maize would potentially
provide sources of natural antioxidants that may play a crucial role in the
prevention of oxidation-related diseases.
Key words: Phenolic compounds, anthocyanins, carotenoids,
antioxidant capacity, maize.
242
08.UP3 UTICAJ SUPLEMENTACIJE ALFA-LIPOINSKOM
KISELINOM NA NIVO MARKERA OKSIDATIVNOG
STRESA KOD OSOBA SA DISLIPIDEMIJOM
Vidović B1, Đorđević B1, Milovanović S2,3, Kotur Stevuljević J4, Stefanović A4,
Ivanišević J4, Miljković M4
1
Katedra za bromatologiju, Farmacutski fakultet, Univerzitet u Beogradu; 2
Medicinski fakultet, Univerzitet u Beogradu; 3 Klinika za psihijatriju, Klinički
centar Srbije, Beograd, 4 Katedra za medicinsku biohemiju, Farmaceutski fakultet,
Rezultati brojnih istraživanja in vitro, studije na eksperimentalnim
životinjama, kao i određeni broj kliničkih studija ukazuju na snažnu
antioksidativnu aktivnost alfa-lipoinske kiselinekao i potencijalnu
korist suplementacije u prevenciji razvoja kardiovaskularnih bolesti.
Cilj ove studije je bio da se utvrdi uticaj suplementacije alfa-lipoinskom
kiselinom na parametre oksidativnog stresa i antioksidativne zaštite kod
osobasrednjih godina sa dislipidemijom.
U studiji je učestvovalo 28dislipidemičnih osoba (10 muškaraca i 18
žena), prosečne starosti 42,4±10,7 godina, indeksa telesne mase(kg/m2)
24,9±3,1. Kriterijum za postojanje dislipidemije je bio da koncentracija
LDL-holesterola bude iznad 3,36 mmol/L i/ili koncentracija triglicerida
veća od 1,69 mmol/L.Svi ispitanici su uzimali po jednu kapsulu alfalipoinske kiseline(500mg)dnevno, tokom 90 dana. Od parametara
oksidativnog stresa presuplementacije, kao i45 i 90dana nakon
suplementacije, određivani su: nivo superoksidanjon radikala(O2·–),
koncentracija TBARS (engl. Thiobarbituric Acid Reactive Substances)i
koncentracijaAOPP (engl. Advanced Oxidation Protein Products). Status
antioksidativne zaštite procenjivan je određivanjem aktivnosti enzima
superoksiddizmutaze (SOD), koncentracije ukupnih sulfhidrilnih (SH)
grupa,kao iTAS (engl. Total Antioxidant Status).
Nije uočena statistički značajna razlika u nivou O2·– tokom perioda
suplementacije (p=0,202). Koncentracija TBARS se značajno smanjila posle
90 dana suplementacije (p<0,001).Tokom prvih 45 danasuplementacije došlo
je do značajnog smanjenjaAOPP (p< 0,05), kao i povećanja TAS (p<0,01)
čiji se nivoi do kraja suplementacije nisu statistički značajnomenjali.
Aktivnost SOD i koncentracija SH grupa se povećalatokom prvih 45 dana
suplementacije, a zatim se statistički značajno smanjila na početni nivo.
243
Suplementacija alfa-lipoinskom kiselinom dovodi do smanjenja
lipidne peroksidacije i oksidativnog oštećenja proteina. Inicijalno
povećanje enzimske antioksidativne zaštite, i njeno kasnije suprimiranje,
verovatno je posledica jačanja neenzimskog dela antioksidativne zaštite
usled suplementacije alfa-lipoinskom kiselinom.
Ključne reči: alfa-lipoinska kiselina, oksidativni stres, antioksidativna
zaštita, dislipidemija.
Ovaj rad je finansiran od strane Ministarstva prosvete, nauke i
tehnološkog razvojaRepublike Srbije, Projekat broj III-46001.
EFFECT OFALPHA LIPOIC ACID
SUPPLEMENTATIONONOXIDATIVE STRESS
MARKERS IN DYSLIPIDEMIC SUBJECTS
Vidović B1, Đorđević B1, Milovanović S2,3, Kotur Stevuljević J4, Stefanović A4,
Ivanišević J4, Miljković M4
1
Department ofBromatology, Faculty of Pharmacy, University of Belgrade¸2 Faculty
of Medicine, University of Belgrade¸3 Clinic of Psychiatry, Clinical Centre of Serbia,
Belgrade, 4Department of MedicalBiochemistry,Faculty of Pharmacy,
In vitro, animal and preliminary human studies indicate that the
strong antioxidative effect of alpha lipoic acid may be beneficial in
improving cardiovascular health. The aim of this study was to evaluate
the effect of alpha lipoic acid supplementation on parameters of oxidative
stressand antioxidative defensein middle-age, dyslipidemic subjects.
The study included 28 dyslipidemic subjects (10 men and 18 women),
mean age 42.4±10.7 years, and body mass index (kg/m2) 24.9±3.1. The
criteria for the inclusion was if the LDL cholesterol concentrations was
above 3,36 mmol/L and/or the triglyceride concentration was above 1,69
mmol/L.All participants were taking one capsule per 500mg alpha lipoic
acid daily, for a period of 90 days. Venous blood samples were withdrawn
before, after 45 days and after 90 days of supplementation. The following
parameters were measured: oxidative stress status parameters,level of
superoxide anion radical (O2.-), concentrations ofthiobarbituric acid
244
reactive substances (TBARS) and advanced oxidation protein products
(AOPP), as well as antioxidative defense parameters, superoxide dismutase
(SOD), total sulfhydryl (SH) groups and total antioxidant status (TAS).
O2·– levels were not affected by supplementation with alpha lipoic
acid. Obtained results showed a significant decreaseof lipid peroxidation
(p<0.001) at the end of supplementation. AOPP significantly decreased
(p< 0,05), and TAS significantly increased (p<0,01) after 45 days of
supplementation. SOD activity and SH groups increased after 45 days
and then returned to baseline levels at the end of supplementation.
Alpha lipoic acid decreased lipid peroxidation and oxidative damage
to proteins. We assume that the initial rise in enzymatic antioxidant
activityanditssuppressed during supplementation, are results of
strenghtening non-enzymatic antioxidant activity.
Key words: alphalipoicacid, oxidative stress,antioxidativedefense,
dyslipidemia.
This work was supported by the Ministry of Education, Science and
Tehnological Development, Republic of Serbia, Project No III-46001.
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08.P01 PROTEINSKI HIDROLIZATI PASULJA KAO
ANTIOKSIDANTI
Šiler Marinković S, Dimitrijević Branković S, Pavlović M
Univerzitet u Beogradu, Tehnološko-metalurški fakultet
U radu je ispitivana mogućnost dobijanja proteinskih hidrolizata
pasulja sa izraženom antioksidativnom aktivnošću, delovanjem
komercijalnih enzima iz grupe endopeptidaza: Everlase™ I Savinase™
(Novo Nordisk).
Kao materijal je korišćeno zrno crvenog pasulja lošeg kvaliteta, koje
nije pogodno za ljudsku ishranu, iz koga je izolovana proteinska frakcija
taloženjem proteina u izoelektričnoj tački, nakon alkaline hidrolize.
Enzimska hidroliza proteina se odvijala u alkalnoj sredini, na 55 °C u toku
3h . Varirane su koncentracije enzima od 0,25% do 5%. Proces hidrolize
je praćen određivanjem sadržaja azota u peptidnim vezama metodom
po Lowry-u i slododnog α-amino azota ninhidrinskom metodom, na
osnovu kojih je izračunavan stepen hidrolize. Antioksidativna aktivnost
je određivana DPPH (engl. 2,2-diphenyl-1-picrylhydrazyl) i FRAP (engl.
Ferric Reducing Antioxidant Power) metodom. Utvrđeno je da se veći
stepen hidrolize pri istim koncentracijama enzima postiže enzimom
Savinase™. Krajnji stepeni hidrolize sa 5% enzima su: 47% za Savinase™ i
43% za Everlase™.Proteinski izolat ima značajnu antioksidativnu aktivnost
(28% inhibicije DPPH radikala), koja raste sa porastom stepena hidrolize.
Hidrolizat dobijen sa 5% enzima Savinase™, čiji je stepen hidrolize 47%,
ima antioksidativnu aktivnost 58%, dok potpuni kiselinski hidrolizat
ima DPPH aktivnost 60%. Enzimski proteinski hidrolizati pasulja,
zbog svoje izražene antioksidativne aktivnosti mogu se primeniti kao
multifunkcionalni aktivni sastojci u hrani.
Ključne reči: crveni pasulj, proteinski hidrolizati, antioksidativna
aktivnost
Rad je deo projekata TR31035 i IP 1/139 koje finansira Ministrastvo
prosvete, nauke i tehnološkog razvoja Republike Srbije
246
PROTEIN HYDROLYSATES FROM BEANS AS
ANTIOXIDANTS
University of Belgrade, Faculty of Technology and Metallurgy
In the paper we examined the possibility of obtaining protein
hydrolysates from red beans with distinctive antioxidant activities with
commercial endopeptidase enzymes: Everlase™ and Savinase™ (Novo
Nordisk).
Protein fraction isolated from red beans by precipitation of proteins
in the isoelectric point after alkaline hydrolysis was used for the analysis.
Hydrolysis of proteins took place in an alkaline medium at 55 °C for
3h. The enzyme concentration varied from 0.25% to 5%. The process of
hydrolysis was monitored by determining nitrogen content in peptide
bonds using Lowry’s method and determining free α-amino nitrogen
content using the ninhydrin method which is used for calculation of the
degree of hydrolysis. Antioxidant activities were determined by DPPH
(2,2-diphenyl-1-picrylhydrazyl) and FRAP (Ferric Reducing Antioxidnt
Power) methods. It was assumed, that at the same concentration of
the enzymes, aslightly higher degree of hydrolysis was achieved with
Savinase™. The final degree of hydrolysis (5% of the enzyme) was 46%
for Savinase™ and 43% for Everlase™. Protein isolate has a significant
antioxidant activity (28% DPPH radical inhibition), and it increases
with the degree of hydrolysis. Hydrolysate obtained with 5% Savinase™
has antioxidant activity of 58%, while total acid hydrolysate has a 60%
DPPH activity. The red bean protein hydrolysates, because of their
distinctive antioxidant activities, have a high potential for application as
multifunctional active ingredients in food.
Key words: red beans, protein hydrolysate, antioxidant activity
247
08.P02 PROTEINSKI HIDROLIZATI GRAŠKA KAO
ANTIOKSIDANTI
Univerzitet u Beogradu, Tehnološko-metalurški fakultet
U radu je ispitivana mogućnost dobijanja proteinskih hidrolizata
graška sa izraženom antioksidativnom aktivnošću delovanjem
komercijalnih enzima iz grupe endopeptidaza: Everlase™ I Savinase™
(Novo Nordisk).
Kao materijal je korišćena proteinska frakcija izolovana iz svežeg
zrna graška taloženjem proteina u izoelektričnoj tački, nakon alkaline
hidrolize. Hidroliza proteina se odvijala u alkalnoj sredini, na 55 °C u toku
3h . Varirane su koncentracije enzima od 0,25% do 5%. Proces hidrolize
je praćen određivanjem sadržaja azota u peptidnim vezama metodom
po Lowry-u i slododnog α-amino azota ninhidrinskom metodom, na
osnovu kojih je izračunavan stepen hidrolize. Antioksidativna aktivnost
je određivana DPPH (engl.2,2-diphenyl-1-picrylhydrazyl)i TBARS (engl.
Thiobarbituric Acid Reactive Substances) metodom. Utvrđeno je da
je se mnogo veći stepen hidrolize pri istim koncentracijama enzima
postiže enzimom Savinase ™. Krajnji stepeni hidrolize (sa 5% enzima)
su 46% za Savinase™ i 28% za Everlase™.Proteinski izolat ima vrlo malu
antioksidativnu aktivnost (3,1% inhibicije DPPH radikala) i ona raste
sa porastom stepena hidrolize. Hidrolizat dobijen sa sa 5% enzima
Savinase™, čiji je stepen hidrolize 46%, ima antioksidativnu aktivnost 23%,
dok potpuni kiselinski hidrolizat ima DPPH aktivnost 26%. Enzimski
proteinski hidrolizati graška, zbog svoje izražene antioksidativne
aktivnosti imaju visoki potencijal za primenu kao multifunkcionalni
aktivni sastojci u hrani ili kozmetičkim preparatima.
Ključne reči: grašak, proteinski hidrolizati, antioksidativna aktivnost
Rad je deo projekata TR31035 i IP 1/139 koje finansira Ministrastvo
prosvete, nauke i tehnološkog razvoja Republike Srbije
248
PROTEIN HYDROLYSATES FROM GREEN PEAS AS
ANTIOXIDANTS
University of Belgrade, Faculty of Technology and Metallurgy
In the paper we examined the possibility of obtaining protein
hydrolysates from green peas with distinctive antioxidant activities with
commercial endopeptidase enzymes: Everlase™ andSavinase™ (Novo
Nordisk).
Protein fraction isolated from green peas by precipitation of proteins
in the isoelectric point after alkaline hydrolysis was used for the analysis.
Hydrolysis of proteins took place in an alkaline medium at 55 °C for
3h. The enzyme concentration varied from 0.25% to 5%. The process of
hydrolysis was monitored by determining nitrogen content in peptide
bonds using Lowry’s method and determining free α-amino nitrogen
content using the ninhydrin method which is used for calculation of
the degree of hydrolysis. Antioxidant activities were determined by the
DPPH (2-diphenyl-1-picrylhydrazyl) and TBARS (Thiobarbituric Acid
Reactive Substances) methods. It was assumed, that a much greater
degree of hydrolysis is achieved at the same concentration of the enzyme
with Savinase™. The final degree of hydrolysis (5% of the enzyme) was
46% for Savinase™ and 28% for Everlase™. Protein isolate has a very low
antioxidant activity (3.1% DPPH radical inhibition), and it increases
with the degree of hydrolysis. Hydrolysate obtained with 5% Savinase™
has antioxidant activity of 23%, while total acid hydrolysate has a 26%
DPPH activity. The enzymatic pea protein hydrolysates, because of their
distinctive antioxidant activities, have a high potential for application as
multifunctional active ingredients in foods and cosmetics.
Key words: green peas, protein hydrolysate, antioxidant activity
249
08.P03 DIETARY CURCUMIN LESSEN
ATHEROSCLEROSIS DEVELOPMENT BY MODULATING
EXPRESSION OF GENES INVOLVED IN LEUKOCYTE
ADHESION AND TRANSENDOTHELIAL MIGRATION
Milenković D1, Coban D1, Chanet A1, Khallou-Laschet J2, Sabbe L3,
Vanden Berghe W3, Mazur A1, Morand C1
1
INRA, Centre Clermont-Ferrand - Theix, Unité Nutrition Humaine, France, 2
INSERM UMRS698, Team 4 «Cardiovascular Immunopathology », GH BichatClaude Bernard, France, 3Laboratory for Eukaryotic Gene Expression and Signal
Transduction LEGEST, Department Physiology, University Ghent, Belgium
Curcumin, the principal curcuminoid in turmeric, is a spice obtained
from the rhizomes of Curcuma longa that is commonly consumed in
South and South-East Asian countries. Several animal studies have
reported hypocholesterolemic, antioxidant, anti-inflammatory and
antiplatelet activities of this compound; properties which are potentially
interesting in atherosclerosis prevention. The aim of the study was to
examine the atheroprotective effect of dietary curcumin in apoE-/- mice
and to identify, using transcriptomics, its cellular and molecular targets
at the vascular level. ApoE-/- mice were fed with curcumin at 0.2% (wt/
wt) in diet for 4 months. Curcumin supplementation reduced the extent
of atherosclerotic lesion by 26% compared to control diet. In response
to curcumin, changes in expression of genes implicated in cell adhesion,
transendothelial migration and cytoskeleton organization were revealed
by transcriptomic analyses of the aorta. These changes in gene expression
could be related to the observed increased expression of IκB protein as
quantified by western-blot. The expression profile of these genes suggests
reduction in both leukocyte adhesion and transendothelial migration. In
agreement with this hypothesis, we have observed a reduction (-37%) in
macrophage infiltration in the plaque, revealed by immunohistochemistry,
and, in vitro, a lower adhesion of monocytes to TNFα-stimulated human
endothelial cells (-32%) after exposure to a nutritionally achievable
concentration of curcumin. In conclusion, our findings have pointed
out that the antiatherogenic effect of dietary curcumin which could be
related to its effect on gene networks associated to leukocyte adhesion
and transendothelial migration via NF-κB dependent pathways.
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08.P04 MODULATION OF EXPRESSION OF miRNA BY
POLYPHENOLS: POTENTIAL NEW MOLECULAR
TARGET UNDERLYING THEIRS HEALTH EFFECTS
Milenkovic D, Deval C, Scalbert A, Morand C, Mazur A
INRA, Centre Clermont-Ferrand - Theix, Unité Nutrition Humaine, France
Polyphenols are the most abundant antioxidants in the human diet
and are widespread constituents of fruits and beverages, such as tea,
coffee or wine. Epidemiological, clinical and animal studies support
a role of polyphenols in the prevention of various diseases, such as
cardiovascular diseases, cancers or neurodegenerative diseases. Recent
findings suggest that polyphenols could interact with cellular signaling
cascades regulating the activity of transcription factors and consequently
affecting the expression of genes. However, the impact of polyphenol on
the expression of microRNA, small non-coding RNAs, has not yet been
studied. The aim of this study was to investigate the impact of dietary
supplementation with polyphenols at nutritional doses on miRNA
expression in the livers of apolipoprotein E-deficient mice (apoE-/-)
jointly with mRNA expression profiling.
Using microarrays, we measured the global miRNA expression in the
livers of wild-type (C57B6/J) mice or apoE-/- mice fed diets supplemented
with one of nine different polyphenols or a control diet. This analysis
revealed that knock-out of the apoE gene induced significant modulation
in the expression of miRNA. Moreover, changes in miRNA expression
were observed after polyphenol supplementation, and five miRNAs were
identified as being commonly modulated by these polyphenols. We also
observed that these polyphenols counteracted the modulation of miRNA
expression induced by apoE mutation. Pathway analyses on these five
miRNA-target genes revealed common pathways, some of which were
also identified from a pathway analysis on mRNA profiles.
This in vivo study demonstrated for the first time that polyphenols
at nutritional doses modulate the expression of miRNA in the liver.
Even if structurally different, all polyphenols induced a similar miRNA
expression profile. Common pathways were identified from both miRNAtarget and mRNA analysis, revealing cellular functions that could be
regulated by polyphenols at both the miRNA and mRNA level.
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Sekcija Antioksidanti u metaboličkim poremećajima
Session Antioxidants in Metabolic Diseases
09.SP1 DIJETALNA RESTRIKCIJA I PROMENE U
MOZGU TOKOM STARENJA
Kanazir S1, Smiljanić K1, Mladenović Đorđević A1, Perović M1, Rakić Lj2, Ruždijić S1
Odeljenje za neurobiologiju, Institut za biološka istraživanja „Siniša Stanković”,
Univerzitet u Beogradu, Beograd, 2Srpska Akademija Nauka i Umetnosti, Beograd
1
Starenje predstavlja veliki izazov očuvanju integriteta mozga
i jedan je od najznačajnijih faktora rizika za pojavu većine
neurodegenerativnih bolesti. Fiziološko starenje je povezano sa
smanjenjem sposobnosti neurona za preživljavanje i regeneraciju.
Iako se kapacitet mozga za plastične promene smanjuje sa starenjem,
procesi sinaptičke reorganizacije i plastičnost se kontinuirano dešavaju
i podložni su modifikacijama. Dijetalna manipulacija (restrikcija
unosa količine ili kalorija) je trenutno jedini terapeutska intervencija
koja može da ublaži starosno-zavisne promene i produži životni vek
mnogih organizama uključujući i sisare. U nervnom sistemu dijetalna
restrikcija (DR) odlaže neurodegenerativne promene i promoviše
plastičnost neurona.
Da bi ispitali efekat DR na plastičnost mozga tokom starenja
pratili smo promene u ekspresiji proteina markera sinaptičke
platičnosti (GAP-43, sinaptofizin, sinuklein), kao i ključnih proteina
u metabolizmu holesterola (HMGCR, Cyp46, ApoE) u korteksu
i hipokampusu. Takođe smo pratili i promene u metabolizmu
holesterola u mozgu.
Eksperimenti su rađeni na mužjacima pacova soja Wistar starim
3, 12 i 24 meseca. Životinje su imale neograničen pristup hrani (AL)
ili su bile podvrgnute dijetalnoj restrikciji (DR) od 3. meseca života.
Promene u ekspresiji proteina su praćene Western blot analizom.
Holesterol, njegovi prekursori i metaboliti, kao i biljni steroli su
određeni gasnom hromatografijom/masenom spektrometrijom (GC/
MS).
Dobijeni rezultati su pokazali da DR suprimira starosno-zavisne
promene u ekspresiji presinaptičkih proteina i da utiče na ekspresiju
proteina uključenih u metabolizam holesterola (ApoE, HMGCR) na
regionalno-specifičan način. DR je smanjila prekursore holesterola,
dok je nivo holesterola i njegovih metabolita ostao nepromenjen,
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ukazujući da DR održava stabilan nivo holesterola u korteksu i
hipokampusu.
Zaključno, ova studija ukazuje na još jedan aspekt pozitivnog
delovanja dijetalne restrikcije koji se ispoljava kroz modulaciju
sinaptičke plastičnosti i održanje homeostaze holesterola u mozgu.
Ključne reči: starenje, dijetalna restrikcija, korteks, hipokampus,
holesterol, biljni steroli.
DIETARY RESTRICTION AND THE AGEING BRAIN
Kanazir S1, Smiljanić K1, Mladenović Đorđević A1, Perović M1, Rakić Lj2, Ruždijić S1
Department of Neurobiology, Institute for biological research „Sinisa Stankovic”,
University of Belgrade, 2Serbian Academy of Sciences and Arts, Belgrade, Serbia
1
Aging poses a great challenge to the structural and functional
integrity of the brain and represents the most important risk factor for
the majority of neurodegenerative diseases. Physiological brain aging is
linked to decreased neuronal capabilities for survival and regeneration.
Although, the capacity for plastic reorganization/remodeling of an adult
brain is limited, age-associated synaptic reorganization takes place in
many brain areas. Dietary manipulation (dietary or calorie restriction)
is currently the only therapeutic intervention known to attenuate agerelated changes and to extend the life span of many species,
including mammals. In the nervous system it postpones age-related
neurodegeneration and promotes late neuronal plasticity.
In order to evaluate the effect of DR we examined changes in the
expression patterns of proteins that serve as markers of synaptic plasticity
(GAP-43, synaptophisin, synuclein), and of key proteins of cholesterol
metabolism (HMGCR, Cyp46, ApoE) in specific brain regions: the
cortex and the hippocampus. We also examined changes in cholesterol
metabolism.
Experiments were performed on 3-, 12-, and 24-month-old male
Wistar rats fed ad libitum (AL) or exposed to long-term dietary restriction
(DR-100% every other day), starting from 3 months of age. Protein
levels were determined by Western blot analysis while cholesterol, its
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precursors and metabolites, as well as phytosterols, were measured by gas
chromatography/mass spectrometry.
DR counteracted age-related changes in the expression of presynaptic
proteins and affected the expression patterns of proteins implicated in
cholesterol metabolism (ApoE, HMGCR) in a region-specific manner.
DR decreased cholesterol precursors while the level of cholesterol and its
metabolites remained unaffected, indicating that DR had no effects on
steady-state levels of cholesterol in the cortex and hippocampus.
The obtained results confer new insight into the beneficial effects
of dietary restriction in the brain and point to its ability to modulate
synaptic plasticity and preserve cholesterol homeostasis in the brain.
Key words: ageing, dietary restriction, cortex, hippocampus,
cholesterol, phytosterols.
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09.SP2 BILJNI EKSTRAKTI I KANCER
Maksimović-Ivanić D, Mijatović S
Odeljenje za imunologiju, Institut za biološka istraživanja “Siniša Stanković”,
Biljke su izvor brojnih, dobro izbalansiranih aktivnih komponenti sa
izrazitim sinergističkim delovanjem. Dosadašnja saznanja pokazala su da
različiti ekstrakti biljaka i gljiva preveniraju ili suprimiraju niz patoloških
stanja poput kardiovaskularnih tegoba, inflamacije, autoimunskih bolesti
ili kancera. Povoljan efekat konstituenata biljaka na rast malignih ćelija u in
vitro i in vivo model sistemima potvrđen je u brojnim studijama, a neretke
su i situacije kombinovanja različitih suplemenata sa zvanično propisanom
terapijom kod obolelih od ove bolesti. Međutim, obično se neadekvatno
efekti jedne ili više biljnih komponenata izjednačavaju sa direktnim
uticajem istih na vijabilitet transformisane ćelije, kojom prilikom se
zanemaruje njeno okruženje, predstavljeno kako ćelijama zdravog tkiva
tako i nizom biološki aktivnih molekula koje one produkuju. Pored toga,
suplementacija biljnim agensima u velikoj meri može da promeni efekte
konvencionalne terapije. Aloeemodin, antraciklin poreklom iz biljaka
rodova Aloe, Senna i Rheum, jedan je od najilustrativnijih primera gore
pomenutog. Direktni efekti ovog molekula na ćeliju kancera uključuju
indukciju ćelijske smrti apoptozom ili autofagijom kao i mogućnost
reverzije malignog u normalni fenotip. Posebnu osetljivost na tretman
Aloe emodinom pokazali su tumori neuroektodermalnog porekla poput
astrocitoma i melanoma. Ishod tretmana definisan je brojnim faktorima
poput redoks statusa ćelije i njenih inicijalnih karakteristika vezanih za
aktivnost značajnih signalnih puteva poput MAPK i PI3/Akt. Međutim,
antitumorski potencijal ovog agensa drastično može biti promenjen u
prisustvu proinflamatornih citokina. Dalje, citocidni potencijal pojedinih
medijatora imunskog odgovora usmerenog protiv tumora ili cistostatska
terapija u značajnoj meri mogu biti iskompromitovani.
Dakle, antitumorski efekti Aloe emodina na malignu ćeliju su
nesporni ali se teško mogu predvideti obzirom na složenost svih
navedenih interakcija. Ovo dalje implicira opreznost u kombinovanju
konvencionalne sa biljnom terapijom.
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HERBAL EXTRACT AND CANCER
Maksimović-Ivanić D, Mijatović S
Department of Immunology, Institute for Biological Research „Sinisa Stankovic“,
Plants are the source of numerous, well balanced compounds
with strong synergistic interactions. Plenty of studies confirmed the
effectiveness of plant and fungal extracts in prevention and treatment
of serious pathological conditions such as cardiovascular, inflammatory,
autoimmune diseases and cancer. Beneficial effect of herbal constituents
on malignant cells in vitro and in vivo was shown in several studies.In
order to minimize the side effects of chemotherapy, patientsoftenuse
different supplements in parallel with official therapeutic protocols.
However, frequently the effectiveness of one or more plant components
are extrapolated to their direct influence on cancer cell viability while the
tumor microenvironment represented by nontransformed cells and their
soluble mediators are mainly ignored. Beside, herbal supplementation
can significantly influence the effectiveness of conventional therapy.
Aloe emodin, anthracycline derived from Aloe, SennaiRheum, is one
of the most illustrative example of mentioned above. Direct effect of this
molecule on cancer cell includes induction of apoptotic andautophagiccell
death, as well as the reversion of malignant into normal phenotype.
Neuroectodermal tumors, like astrocytoma and melanoma, revealed
special sensitivity to its tumoricidal activity.The outcome of the treatment
was defined by several factors such as redox status of cell and its intrinsic
characteristics like the activity of the most important signaling pathways
(MAPK, PI-3K/Akt). On the other hand, antitumor potential of this
agent could be drastically changed in the presence of proinflammatory
cytokines. Moreover, cytocidal potential of immune system mediators as
well as cytostatic therapy is strongly affected by Aloe emodin.
In summary, antitumor potential of Aloe emodin is certain, but due
to the complexity of discussed interactions is almost unpredictable. This
underlines the caution in combined application of alternative approaches
with chemotherapy.
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09.SP3 ANTIOKSIDANTI U DIJABETESU, GOJAZNOSTI
I METABOLIČKOM SINDROMU
Stančić A
Univerzitet u Beogradu, Institut za biloška istraživanja „Siniša Stanković’“, Beograd
Dijabetes je kompleksno metaboličko oboljenje koje se karakteriše
smanjenom sekrecijm insulina i/ili njegovim smanjenim delovanjem.
Dijabetes je često povezan sa gojaznošću, gde adipozno tkivo posreduje u
razvoju insulinske rezistencije na nivou skeletnih mišića i jetre. Nastanak
oba metabolička poremećaja u dijabetesu, periferne rezistencije na
insulin i njegove sekrecije, povezan je sa oksidativnim stresom. Povećenje
oksidativnog pritiska u dijabetesu je posledica povećane produkcije
reaktivnih vrsta kiseonika, usled hiperglikemije/hiperlipidemije i/ili
smanjene antioksidativne odbrane.
To u fokus stavlja primenu antioksidanata u terapiji dijabetesa kao
kompleksnog metaboličkog oboljenja. Upskos tome, opsežne kliničke
studije sa klasičnim antioksidantima, uključujući antioksidante iz hrane
(npr. vitamin E, vitamin C) nisu pokazale pozitivne efekte kod pacijenata
sa dijabetesom. Radi se uglavnom o antioksidantima koji uklanjaju već
formirane produkte oksidacije. Stoga je predložen novi pristup koji
se zasniva na uklanjanju uzroka oštećenja, tj. na kontroli produkcije
reaktivnih vrsta. Istraživanja su takođe nametnula još jedan kriterijum
neophodan za uspešnost antioksidanata u terapiji dijabetesa, njihovu
selektivnost. Dobri kandidati za ovakav tip antioksidativne terapije
su nisko-molekulske komponete koje deluju kao mimetici superoksid
dismutaze i katalaze.
Razlog zbog koga bi kontrolisanje redoks signalne kaskade na samom
njenom početku mogao da da dobre rezultate u terapiji dijabetesa je
visoka reaktivnost reaktivnih vrsta i njihova kompleksna interakcija.
Naime, povećanje nivoa superoksida u dijabetesu izaziva promene na
nivou drugih reaktivnih vrsta, pre svega azot oksida (NO). Smanjenje
bioraspoloživosti NO može se dovesti u vezu sa etiologijom i patogenezom
dijabetesa. Alternativni način za regulaciju nivoa NO u dijabetesu jeste
korišćenje NO donora i prekursora. Dosadašnje studije su pokazale da
suplemetacija L-argininom ostvaruje pozitivne efekte na dijabetesomindukovane metaboličke poremećaje kao i kod gojaznosti.
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Stoga, čini se da je za pronalaženje i razvoj adekvatne i efektivne
antioksidativne terapije u dijabetesu potrebno bolje razumevanje redoks
zavisnih mehanizama koji leže u osnovi metaboličkih poremećaja vezanih
za dijabetes. To bi posebno moglo doprineti razvoju novih dijetetskih
pristupa za postizanje što boljeg dejstvo antioksidanata iz hrane u terapiji
dijabetesa.
ANTIOXIDANTS IN DIABETES, OBESITY AND
METABOLIC SYNDROME
Stančić A
University of Belgrade, Institute for biological research „Siniša Stanković“, Belgrade
Diabetes is complex metabolic disorder characterized by defect in
insulin secretion and/or insulin action. It is usually coupled with obesity
when adipose tissue mediates development of insulin resistance in skeletal
muscle and liver. Both metabolic perturbations of diabetes, peripheral
insulin resistance and insulin secretion, are closely linked with oxidative
stress. Increased oxidative pressure in diabetes is consequence of increased
production of oxygen species, due to hyperglycemia/ hyperlipidemia,
and/or diminished antioxidative defense.
This raises the concept that antioxidants can be used as a
complementary therapeutic approach for this multi-face metabolic
disorder. However, large scale clinical trials with classic antioxidants,
including dietary antioxidants (eg. vitamin E, vitamin C) failed to
demonstrate any benefit for diabetic patients. Those antioxidants work by
scavenging already-formed toxic oxidation products. This suggests new
and attractive “causal” antioxidant therapy, based on strategy to control
the formation of reactive species. The research imposes one more criteria
for success of antioxidant in diabetes treatment, its selectivity. Candidate
agents include low molecular mass compounds that act as superoxide
dismutase and catalase mimetics.
The reason why the management of redox-signaling cascade in
the early beginning could give promising results is the high reactivity
of reactive species and their complex interactions. Namely, increased
superoxide level in diabetes triggers changes on the level of other redox
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molecule, first of all nitric oxide (NO). Decrease NO bioavailability is
related to both diabetes etiology and pathogenesis. Alternative way for
regulation of NO level in diabetes could be NO donors and precursors.
Dietary L-arginine supplementation has already shown beneficial effects
in diabetes-associated metabolic disturbances and obesity.
Thus, the main effort in the future studies should be to shed the
light on redox sensitive molecular mechanisms underlying diabetesrelated metabolic disorders in order to develop appropriate and effective
antioxidant therapy. This especially could improve dietary treatment and
the therapeutic effects of nutritional antioxidants in diabetes.
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09.UP1 ANTIOKSIDATIVNI POTENCIJAL JESTIVE
GLJIVE GRIFOLA FRONDOSA
Klaus A, Kozarski M, Vunduk J, Nikšić M
Univerzitet u Beogradu, Poljoprivredni fakultet, Institut za prehrambenu
tehnologiju i biohemiju, Beograd
Grifola frondosa (Dicks.: Fr.) S.F. Gray je jestiva gljiva, dobro poznata
na dalekom istoku kao tradicionalni dodatak hrani. Novija istraživanja su
pokazala da plodonosna tela, kao i micelijumi ove gljive gajeni submerzno,
sadrže mnoge tipove biološki aktivnih glukana (npr. β-1,6 i β-1,3).
Cilj ovog istraživanja je da se odredi antioksidativni potencijal,
uključujući sposobnost hvatanja slobodnih DPPH (engl.1,1-difenil-2pikrilhidrazil) radikala, redukciona sposobnost i potencijal heliranja
fero jona delimično prečišćenog vrelog vodenog ekstrakta (VE) i vrelog
alkalnog polisaharidnog ekstrakta (PE), koji su dobijeni od svežih,
u prirodi nađenih plodonosnih tela gljive G. frondosa, sakupljenih u
Bojčinskoj šumi u Beogradu, Srbija.
Delimično prečišćen vreli VE dobijen je vrelom vodenom ekstrakcijom
(45 min na 121°C) u Milli-Q vodi (MQ) i dijalizom u MQ (24h na
sobnoj temperaturi) da bi se uklonili rezidualni mali molekuli, kao što
su polifenoli, peptidi i polisaharidi <8-10 kD. Vreli alkalni PE dobijen
je iz filter pogače koja se dobija u prvom koraku pravljenja vrelog VE,
autoklaviranjem sa rastvorom natrijum hidroksida (1 mol/l). Za praćenje
antioksidativnog potencijala korišćeni su ekstrakti koncentracija 0.1-20
mg/ml.
Sposobnost hvatanja slobodnih radikala rasla je sa porastom
koncentracije testiranih uzoraka. Pri 10 mg/ml, sposobnost uzoraka VE
i PE da hvataju slobodne DPPH radikale bila je vrlo visoka (89.8±2.0%
i 98.3±2.2%, respektivno). Redukciona sposobnost uzoraka VE i PE
zavisila je od koncentracije i dostigla nivoe 2.1±0.1 i 2.4±0.1, respektivno,
pri 20 mg/ml. Helirajuća sposobnost delimično prečišćenog vrelog VE
i vrelog alkalnog PE takođe je rasla sa porastom koncentracije. VE i PE
helirali su 87.9±0.8 i 91.3±1.9% fero jona, pri 20 mg/ml, respektivno.
Rezultati ukazuju da gljiva G. Frondosa, nađena u prirodi, predstavlja
vredan izvor prirodnih antioksidativnih komponenti koje mogu da budu
korisne u prevenciji ili smanjenju oksidativnih oštećenja.
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Ključne reči: Grifolafrondosa, antioksidativni potencijal, redukciona
snaga, helirajući efekat, polisaharidi.
ANTIOXIDANT POTENTIAL OF EDIBLE MUSHROOM
GRIFOLA FRONDOSA
Klaus A, Kozarski M, Vunduk J, Nikšić M
University of Belgrade, Faculty of Agriculture, Institute for Food Technology and
Biochemistry, Belgrade
Grifola frondosa (Dicks.: Fr.) S.F. Gray is an edible mushroom, wellknown in the Far East as a traditional food additive. Recent studies showed
that fruit body and liquid-cultured mycelium of this mushroomcontain
many types of biologically active glucans (e.g., β-1,6 and β-1,3).
The objective of this study was to evaluate the antioxidant potential,
including scavenging effects on DPPH (1,1-diphenyl-2-picrylhydrazyl)
radicals, reducing power and chelating ability on ferrous ions of partially
purified hot water extract (WE) and hot alkali extracted polysaccharides
(PE) which were prepared of fresh wild-growing fruiting bodies of G.
frondosa, collected from the Bojčinska forest Belgrade, Serbia.
Partially purified hot WE was prepared by hot water extraction (45
min at 121°C) in Milli-Q water (MQ) and dialysis against MQ for 24h
at room temperature to removeresidual small molecules as polyphenols,
peptides and polysaccharides<8-10 kD.Hot alkali PE were obtained from
the filtercake originated from the first step of making hot water extractby
autoclaving in 1 mol/l sodium hydroxide solution.To observe antioxidant
effects,extracts of 0.1-20 mg/ml concentration were used.
The radical scavenging ability of tested samples increased with the
increase of concentration.At 10 mg/ml, scavenging abilities of WE and
PE toward DPPH radicals were very high (89.8±2.0% and 98.3±2.2%,
respectively).The reducing powers of WE and PE were concentration
dependent and reached the levels of 2.1±0.1 and 2.4±0.1, respectively, at
20 mg/ml. Chelating ability of partially purified hot WE and hot alkali
PEalso increased with increasing the concentration. WE and PE chelated
87.9± 0.8 and 91.3±1.9% of ferrous ions at 20 mg/ml, respectively.
The results suggest that the wild mushroom G. frondosacould be a
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valuable source of naturally-derived antioxidant compounds which
might be beneficialin preventing or reducing oxidative damage.
Key words: Grifola frondosa, antioxidative potential, reducing power,
chelating ability, polysaccharide.
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09.UP2 EFEKAT SUPLEMENTACIJE RIBLJIM ULJEM
NA PARAMETRE OKSIDATIVNOG STRESA KOD
STARIH WISTAR PACOVA
Popović T1, Borozan S2, De Luka S3, Debeljak-Martačić J1, Takić M1,
Petrović-Oggiano G1, Glibetić M1
1
Institut za medicinska istraživanja Univerziteta u Beogradu; 2Veterinarski fakultet
Univerziteta u Beogradu; 3Institut za patofiziologiju Medicinskog fakulteta u Beogradu
Starenje se posmatra kroz više različitih nivoa regulatornih
mehanizama. Starenje uključuje progresivne promene u slobodnoradikalsko-posredovanim regulatornim procesima.
Cilj: je bio praćenje promena izazvanih ribljim uljem na enzimima
antioksidativne zaštite superoksid-dismutaza (SOD), katalaza (CAT),
lipidne peroksidacije (MDA), koncentracije plazma nitrita i tiolnih (SH)
grupa kao i aktivnost paraoksonaza (PON1) kod starih Wistar pacova.
Materijal i metode: Pacove Wistar soja stare 22 meseca, telesne težine
350-400g. podelili smo na kontrolnu grupu (uobičajena hrana i voda ad
libitum) i tretiranu grupu (riblje ulje 45mg EPA +30mg DHA, dnevno).
Tretman je trajao 6nedelja. Određivanja SOD, CAT, MDA, koncentracija
SH grupa i PON1 rađena su sa standardnim laboratorijskim kitovima
a merenja na spektrofotometru (Cecil CE 2021 UV/VIS). Koncentracija
nitrita je određena ELISA testom.
Rezultati: Suplementacija ribljim uljem dovela je do povećanja aktivnosti
SOD (U/gHb) (304.74 ± 25.52 vs. 350.95 ± 17.03), p<0.01, CAT (U/gHb) (43.55
± 10.37 vs 54.64 ± 5.12), p<0.05 , koncentracije SH grupa (μmol/L) (599.96
± 26.48 vs 643.86 ± 37.65), p<0.05 i aktivnosti PON1 (U/L) (115.16 ± 9.04 vs
126.33 ± 6.74), p<0.05 dok je dovela do smanjenja MDA (nmol/gHb) (56.39 ±
3.51 vs. 40.31 ± 3.11), p<0.001 i plazma koncentracije nitrita (μmol/L) (72.69
± 13.58 vs. 30.77 ± 8.67), p<0.001 u odnosu na kontrolnu grupu.
Zaključak: Antioksidativni efekat ribljeg ulja u dozi 45mg EPA i 30mg
DHA u trajanju od 6 nedelja ogleda se u smanjenju lipidne peroksidacije
i koncentracije nitrita, povećanju aktivnosti SOD, CAT i PON1, i količine
SH grupa kod pacova Wistar soja. Tretmanom ribljim uljem mogu se
izbeći oksidativna oštećenja koja doprinose starenju.
Ključne reči: riblje ulje, Wistar pacovi, lipidna peroksidacija, CAT, SOD
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THE EFFECT OF FISH OIL SUPPLEMENTATION ON
OXIDATIVE STRESS PARAMETERS IN AGED WISTAR RATS
Popović T1, Borozan S2, De Luka S3, Debeljak-Martačić J1, Takić M1,
Petrović-Oggiano G1, Glibetić M1
1
Institute of Medical research, University of Belgrade; 2Faculty of Veterinary
Medicine, University of Belgrade; 3Institute of Pathophysiology, Faculty of
Medicine, University of Belgrade
Aging includes progressive changes in reactive oxygen species
related regulatory processes. Different levels of regulatory mechanism
figures in aging per se.
Aim of study: was to examine changes before and after fish oil
supplementation in aged Wistar rats in activity of antioxidative enzyme
activity, lipid peroxidation, plasma nitrite concentration and thiol groups
as well as activity of paraoxonase.
Material and methods: Wistar rats (22 months aged, b.w. 350400g, were divided in control group (animal food and water ad
libitum) and treated group (fish oil, 45mg eicosapentanoic acid (EPA)
+30mg docosahexanoic acid (DHA), daily). Treatment last for 6 weeks.
Measurment of superoxide dismutase (SOD), catalase (CAT) activity,
malondialdehide (MDA), thiol (SH) groups and PON1 activity were
determined with standard laboratory kits (spectrophotometer,Cecil CE
2021 UV/VIS). Nitrite concentration were determined by ELISA.
Results: Fish oil supplementation led to increased activity of SOD (U/
gHb) (304.74 ± 25.52 vs. 350.95 ± 17.03), p<0.01, CAT (U/gHb) (43.55 ±
10.37 vs 54.64 ± 5.12), p<0.05 , concentration of SH groups (μmol/L) (599.96
± 26.48 vs 643.86 ± 37.65), p<0.05 and activity of PON1 (U/L) (115.16 ± 9.04
vs 126.33 ± 6.74), p<0.05 and decreased MDA concentration (nmol/gHb)
(56.39 ± 3.51 vs. 40.31 ± 3.11), p<0.001 and plasma nitrites (μmol/L) (72.69
± 13.58 vs. 30.77 ± 8.67), p<0.001 compared to control group.
Conclusion: Antioxidative effect of fish oil in daily dose of 45mg EPA
and 30mg DHA in six week treatment decreased lipid peroxidation and
plasma nitrite concentration, increase activity SOD, CAT and PON and
increased SH concentration in aged Wistar rats. Fish oil treatment could
avoid oxidative damages in aging.
Key words: fish oil, Wistar rats, lipid peroxidation, CAT, SOD
265
09.UP3 ODREĐIVANJE UKUPNOG SADRŽAJA
POLIFENOLNIH JEDINJENJA I NJIHOVA
ANTIOKSIDATIVNA SVOJSTVA U IZABRANIM
UZORCIMA VINA SRBIJE
Čakar U, Čakar N, Đorđević B, Vidović B
Farmaceutski Fakultet, Univerzitet u Beogradu
Od otkrića prirodnih supstanci koje pokazuju povoljan efekat na
organizam, intenzivno su proučavane biološki aktivne supstance sa
antioksidativnim osobinama. Postoje čvrsti naučni dokazi koji dovode u
vezu upotrebu vina i funkcionisanje kardiovaskularnog sistema, a po prvi
putto je opisano kaoFrancuski paradoks. Polifenoli su uključeniu značajnoj
meri u smanjenje rizika od oboljenja prouzrokovanih oksidativnim
stresom. Cilj ovoga rada je bio da se ispitaju in vitro antioksidativne osobine
polifenolnih jedinjenja izabranih sorti srpskih vina.
Analiza antioksidativnih osobina je sprovedena različitim
spektrofotometrijskim metodama. Određivanje ukupnog sadržaja
polifenola sprovedeno je Folin-Ciocalteu metodom,a sadržaj antocijana
metodom izbeljivanja. Antioksidativna sposobnost uzoraka je
određivana
DPPH(engl.
2,2-diphenyl-1-picrylhydrazyl)metodom,
preračunavanjem stepena inhibicije DPPH radikala. Obezbojavanje je
mereno spektrofotometrijski na 518nm.
Sva određivanaja su sprovedena u sedam sorti vina (četiri bela, dva
crna i roze). Metode se sastoje u određivanju izabranih antioksidativnih
supstanci (flavonoida,antocijana). Određeni su ukupni polifenoli,
flavonoidi i ne-flavonoidi. Sadržaj flavonoida je bio u opsegu od 141-1674
mg/L, izraženo kao sadržaj galne kiseline. Antocijani, u vodi rastvorljivi
pigmenti, su određivani metodom izbeljivanja i njihov sadržaj je bio u
intervalu od 0,001-0,072 mg/L. Pored uobičajene DPPH metode primenjena
je iBriggs-Rauscher oscilirajuća reakcija zasnovana na određivanju perioda
inhibicije oscilacije u odnosu na sadržaj antioksidanata. Rezultat je izražen
kao sadržaj galne kiseline i iznosio je0,74-13,43 mg/L. Korišćena je i FRAP
(engl. Ferric Reducing Antioxidant Power) metoda, kojom su direktno
određivane antioksidativne osobine vina.
Dobijeni rezultati pokazuju da su izabrane sorte vina bogat izvor
antioksidanata. Crna vina pokazuju veću antioksidativnu sposobnost, što
266
je i očekivano, jer je crno grožđe veći izvor antioksidanata. Vino pokazuje
povoljan efekat na zdravlje uopšte.
Ključne reči: Antioksidanti,
spektrofotometrijsko određivanje.
polifenolna
jedinjenja,
vina,
DETERMINATION OF TOTAL POLYPHENOL
COMPOUNDS CONTENT AND THEIR ANTIOXIDANT
PROPERTIES IN SELECTED SAMPLES OF SERBIAN WINE
Čakar U, Čakar N, Đorđević B, Vidović B
Faculty of Pharmacy, University of Belgrade
Since the discovery of some natural occurring substances with a
health promotive effect, biologically active compounds with antioxidant
properties have been extensively studied. There is a strong evidence for
positive relationship between wine consumption and cardiovascular
health, described as French paradox. Polyphenols are compounds
responsible for reducing the risk of diseases associated with oxidative
stress. The aim of this study was to investigate the profile and in vitro
antioxidant properties of the principal wine polyphenolic compounds of
selected Serbian wines.
The analysis of antioxidant properties was conducted by various
spectrophotometric methods. Determinations of total polyphenol content
were conducted usingFolin-Ciocalteumethod and anthocyanins content
by whitening procedure.Antioxidant capacity of samples was determined
by DPPH(2,2-diphenyl-1-picrylhydrazyl)method, by calculating the
extent of inhibition of DPPH radicals. Discoloration was measured on
spectrophotometer at 518nm.
All the determinations were conducted in seven sorts of wine
(four whites, two reds and one rose). Methods comprised ofidentifying
selected antioxidative substances (flavonides, anthocyanins). The
flavonoids´ content was in a range 141-1674 mg/L expressed as gallic
acid. Non-flavonoid was also determinate. The anthocyanins, water
soluble pigments, were determined by whitening procedure, and their
content was in a range 0,001- 0,072 mg/L. Besides usual DPPH test,
267
the new methodology was also performed, Briggs-Rauscher oscillating
reaction, based on determing the period of the inhibition of oscillation
in relation of antioxidants´ concentration. The results were expressed
through concentration of gallic acid, and were 0,74-13,43 mg/L.We also
used FRAP (Ferric Reducing Antioxidant Power) procedure for direct
determination of antioxidant property of vine samples.
The obtained results indicate that selected sorts of wine are rich
sources of antioxidants. Red wines promote the highest antioxidant
capacity, which was expected, for the red grapes are known to be better
sources of antioxidants.Wine has potential benefits for overall health.
Key words: Antioxidants, polyphenol
spectrophotometric determination.
268
compounds,
wine,
09.P01 ODREĐIVANJE SADRŽAJA UKUPNIH
POLIFENOLA U SIROVOM I PEČENOM JEZGRASTOM
VOĆU
Slavković J1, Šobajić S2, Stanković S2
Agencija za lekove i medicinska sredstva Srbije, 2 Farmaceutski fakultet Univerziteta
u Beogradu
1
Uvod: Fenolna i polifenolna jedinjenja u biljkama nastaju, u najvećem
broju slučajeva, fenilpropanskim biosintetskim putem iz šikiminske
kiseline. Postoje različite klasifikacije polifenola, ali najpoznatija
je ona koja prati biosintetski put i složenost strukture: jednostavni
fenoli, fenolne kiseline, fenil-propenske kiseline, lignani i lignoidi,
kumarini, flavonoidi, antocijani, flavani i tanini. Biološka aktivnost,
naročito antioksidativna, veoma često je povezana sa prisustvom ortofenolnih grupa. Polifenoli imaju različite biološke aktivnosti; deluju
spazmolitički, smanjuju agregaciju trombocita i adhezivnost endotela
zida kapilara, suprimiraju rast ćelija kancera, deluju kao antioksidansi
i redukuju oksidativni stres ćelija. Polifenoli se mogu naći u različitim
vrstama namirnica: povrću, voću, tamnoj čokoladi, vinu, napicima od
kafe i lista čaja. Ukupna koncentracija polifenola, kao i odnos u okviru
polifenolnog kompleksa u ovim namirnicama su različiti.
Cilj: Cilj ovog rada je da se odredi sadržaj ukupnih polifenola u
sirovom i pečenom jezgrastom voću, kao i da se utvrdi da li pečenje
jezgrastog voća utiče na ukupni sadržaj polifenola.
Metodologija: Ukupni polifenoli su odredjeni metodom po FolinCiocalteu. Određen je ukupan sadržaj polifenola u sirovim i pečenim
uzorcima kikirikija, brazilskog oraha, lešnika, badema i oraha.
Rezultati: Dobijeni su sledeći rezultati u mgGAE/100g:
Za sirovo jezgrasto voće: kikiriki 377.98 ± 35.72, brazilski orah
267.53 ± 22.16, lešnik 228.25 ± 34.57, badem 102.40 ± 20.44, orah 2228.68
±355.70. Za pečeno voće: kikiriki 317.26 ± 26.78, brazilski orah 208.92 ±
25.13, lešnik 172.64 ± 20.57, badem 72.66 ± 11.27, orah 1656.65 ± 283.78.
Diskusija i zaključak: Seme oraha je najbogatije polifenolima
sa višestruko većim sadržajem u odnosu na ostale vrste ispitivanog
jezgrastog voća. Izlaganje toploti prilikom pečenja, značajno smanjuje
sadržaj polifenola u plodovima.
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Ključne reči: jezgrasto voće, ukupan sadržaj polifenola
DETERMINATION OF TOTAL POLYPHENOLS IN RAW
AND ROASTED NUTS
Slavković J1, Šobajić S2, Stanković S2
¹Medicine and Medical devices Agency of Serbia, ²Faculty of Pharmacy, Belgrade
University
Introduction: Phenolic and polyphenolic compounds are synthesized
in plants, in most cases in shikimic acid in phenylpropanoid biosynthetic
patway.There are different classifications of polyphenols, but the most
important is the one following biosynthetic patway and structure
complexity: simple phenols, phenolic acids, pheyl-propen acids, lignin
and lignoids, antocyanins, coumarins, flavans, tanins and flavonoids.
Antioxidative biological activity, is very often related to presence of ortophenolic groups. Polyphenols have different biological activities such as
spasmolytic function, they decrease platelat agregation and endothelial
adhesion, supress cancer cell growth, have antioxidative function and
reduce oxidative stress. Polyphenols can be found in various foods such
as vegetables, fruit, dark chocolate, vine, coffee and tea leaf beverages.
Total polyphenolic content and ratio of polyphenolic complexes in this
food are different.
Aim: This paper presents authors intent to determine the total
polyphenol content in raw and roasted nuts, and to determine whether
roasting the nuts has influence on total polyphenols content.
Methodology: Total polyphenol content was determined in raw and
roasted nuts using Folin-Ciocalteu method. The following samples were
used: peanut (3 samples), brazil-nut (3 samples), chestnut (3 samples),
almond (3 samples), walnut (3 samples).
Results: The total polyphenol content was expressed as gallic acid
equivalent (GAE) in g/100g or g/100ml. Following results were found for
total polyphenol content:
For raw nuts: peanut 377.98 ± 35.72, brazil-nut 267.53 ± 22.16, chestnut
228.25 ± 34.57, almond 102.40 ± 20.44, walnut 2228.68 ±355.70.
For roasted nuts : peanut 317.26 ± 26.78, brazil-nut 208.92 ± 25.13,
270
chestnut 172.64 ± 20.57, almond 72.66 ± 11.27, walnut 1656.65 ± 283.78.
Discussion and conclusion: Walnut is the best source of dietary
polyphenols. What is of particular importance is that roasting the nuts,
decreases the total polyphenols content.
Key words: nuts, total polyphenols content
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09.P02 SOKOVI BOBIČASTOG VOĆA KAO ZNAČAJNI
ANTIOKSIDANTI I PRIRODNI IZVORI POLIFENOLNIH
JEDINJENJA
Čakar U, Đorđević B
Farmaceutski Fakultet, Univerzitet u Beogradu
Voće sadrži različitesupstance koje pozitivno deluju na zdravlje
ljudi. Najznačajnije među njima su biološki aktivne supstance koje
imaju antioksidativne osobine. Bobičasto voće predstavlja bogat izvor
polifenolnih jedinjenja koja su u velikoj meri uključena u zaštitiu
organizma od oboljenja povezanih sa oksidativnim stresom. Cilj ovog
rada je bio da se ispitaju in vitro antioksidativne osobine polifenolnih
jedinjenja u svežem plodu kao i u soku bobičastog voća.
Za ispitivanje antioksidativnih osobina korišćene su različite
spektrofotometrijske metode. Određivanje ukupnog sadržaja polifenola
vršeno je Folin-Ciocalteu metodom,a sadržaj antocijana metodom
izbeljivanja. Antioksidantivni potencijaluzoraka određivan je DPPH(engl.
2,2-diphenyl-1-picrylhydrazyl) metodom, preračunavanjem stepena
inhibicije DPPH radikala. Obezbojavanje je merenona talasnoj dužini
518nm.
Sva određivanja su sprovedena u devet vrsta bobičastog voća gde su
za ispitivanje korišćeni neposredno ceđeni sokovi iz svežeg ploda voća
i komercijalni sokovi koji se nalaze u prodaji. Metode su zasnovane
na određivanju antioksidativnih supstanci (flavonoida, antocijana).
Određeni su ukupni fenoli, flavonoidi i ne-flavonoidi. Sadržaj flavonoida
je bio u opsegu od 290 mg/L do 1324mg/L, izražen kao sadržaj galne
kiseline. U vodi rastvorni pigmenti, antocijani, određivani su metodom
izbeljivanja i njihov sadržaj je bio u intervalu od 0.041-0.346 mg/L. Pored
DPPH metode primenjena je i Briggs-Rauscher oscilirajuća reakcija,
zasnovana na određivanju perioda inhibicije oscilacije u odnosu na
sadržaj antioksidanata. Rezultat je izražen kao sadržaj galne kiseline i
iznosio je 0.34-21.53 mg/L. Korišćena je i FRAP(engl. Ferric Reducing
Antioxidant Power) metoda kojom je direktno određivanantioksidativni
potencijal voćnih sokova.
Rezultati pokazuju dasu bobičasto voće i proizvodi od njega bogat
izvor antioksidanata. Sokovi od sveže ceđenog voća pokazuju veću
272
antioksidativnu sposobnost u odnosu na komercijalne uzorke. To je
i očekivano, jer se u toku procesa proizvodnje komercijalnih sokova
antioksidativna sposobnost smanjuje. Bobičasto voće i proizvodi od njega
pokazuju izuzetno povoljan efekat na opšte zdravstveno stanje ljudi.
Ključne reči: Antioksidanti, sokovi bobičastog voća, polifenolna
jedinjenja, spektrofotometrijsko određivanje.
BERRY FRUIT JUICES AS SIGNIFICANT ANTIOXIDANTS
AND NATURAL SOURCES OF POLYPHENOL
COMPOUNDS
Čakar U, Đorđević B
Faculty of Pharmacy, University of Belgrade
Fruit consists of significant amount of compounds which show
beneficial health effects on the human organism. The most important
among them are biological active substances with antioxidant properties.
Berry fruit represents a rich source of polyphenol compounds which
are important, and are involved in the protection of organism from
diseasesconnected to oxidative stress. The aim of this study was to
investigate the profile and in vitro antioxidant properties of fresh berry
fruit and also juice.
The analysis of antioxidant properties was conducted by various
spectrophotometric methods. Determinations of total polyphenol content
were conducted usingFolin-Ciocalteumethod and anthocyanins content
by whitening procedure.Antioxidant capacity of samples was determined
bythe DPPH (2,2-diphenyl-1-picrylhydrazyl) method, by calculating the
extent of inhibition of DPPH radicals. Discoloration was measured on
spectrophotometer at 518nm.
All the determinations were conducted in nine kinds of fruit where
we used juice from fresh fruit and commercial juices from market.
Methods are based on determination of antioxidant compounds
(flavonoids, anthocyanins). Total polyphenolic content, flavonoids and
non-flavonoids were determined. The flavonoids’ content was in a range
of 290-1324 mg/L expressed as gallic acid. The anthocyanins, water
273
soluble pigments, were determined by whitening procedure, and their
content was in a range of 0.041-0.346 mg/L. Besides the usual DPPH test,
the new methodology was also performed, Briggs-Rauscher oscillating
reaction, based on determining the period of the inhibition of oscillation
in relation of antioxidants´ concentration.The results were expressed
through concentration of gallic acid, and were 0.34-21.53 mg/L.We also
used FRAP(Ferric Reducing Antioxidant Power) procedure for direct
determination of antioxidant properties of samples.
The results show that berry fruit and their products are rich sources
of antioxidants. Fresh juices show better antioxidant properties than
commercial samples. This is expected because during the production of
commercial products antioxidant properties decrease. Berry fruit and
products show anexceptionallybeneficialeffecton overall health.
Key words: Antioxidants, berry juices, polyphenol compound,
spectrophotometric determination.
274
09.P03 ODREĐIVANJE SADRŽAJA UKUPNIH
POLIFENOLA U CITRUSNOM VOĆU
Todorović V, Zrnić M, Orlić J, Šobajić S
Katedra za bromatologiju, Farmaceutski fakultet Univerziteta u Beogradu
Uvod: Polifenolna jedinjenja su najrasprostanjeniji sekundarni
metaboliti biljaka. Nekoliko hiljada polifenolnih jedinjenja identifikovano
je u jestivim biljkama. Najznačajniji izvori polifenolnih jedinjenja su
razni napici (čajevi, crno vino, kafa, pivo, voćni sokovi), voće, povrće,
čokolada itd. Fenolna jedinjenja, posebno flavonoidi, imaju jako izraženu
antioksidativnu i antiradikalsku aktivnost, i zbog toga im se pripisuju
mnoga terapijska delovanja poput: antibakterijskog, antiinflamatornog,
antialergijskog, antimutagenog, antiviralnog i antikancerogenog.
Cilj: Cilj rada bila je kvantifikacija ukupnih polifenolnih jedinjenja
u uzorcima citrusnih vrsta voća (pomorandža, limun, mandarina i
grejpfrut) sa različitih prodajnih mesta (marketi, pijaca) na teritoriji
grada Beograda.
Metod: Sadržaj ukupnih polifenola u citrusnom voću (pomorandža,
limun, mandarina i grejpfrut) određenje metodom po Folin-Ciocalteu sa
dva različita standarda (galna kiselina i katehin). Pre samog određivanja,
metoda je validirana (linearnost (R 2=0,9997); preciznost (R.S.D=1,18%);
tačnost (Recovery=93%, RSD=7%); limit detekcije (LOD=0,25 µg/ml);
limit kvantifikacije (LOQ=0,45µg/ml)). Dobijeni rezultati izraženi su
kao ekvivalenti galne kiseline (GAE) u mg na 100 g svežeg voća i kao
ekvivalenti katehina (CE) u mg na 100 g svežeg voća.
Rezultati: Dobijeni rezultati prikazani su u tabeli 1.
Tabela 1. Sadržaj ukupnih polifenola u mg/100 g svežeg voća
Voće
Ekvivalenti galne
kiseline (GAE) u mg
na 100 g svežeg voća
Ekvivalenti katehina
(CE) u mg na 100 g
svežeg voća
Pomorandža (n=3)
71,85±3,724
15,73±0,956
Mandarina(n=3)
58,40±1,720
12,86±0,403
Limun(n=3)
64,65±7,463
14,06±1,550
Crveni grejpfrut(n=3)
77,58±6,641
16,99±1,278
n=broj uzoraka
275
Metoda saFolin-Ciocalteu-ovim reagensom je relativno jednostavna,
ali nije specifična. Polifenolne komponenete su heterogenih struktura,
te reaguju različitim intenzitetom sa bojenim reagensom, a takođe
prisustvo drugih oksidabilnih supstanci prisutnih u biljnom materijalu
utiče na rezultate. Zbog toga se mora uzeti u obzir da rezultati za ukupan
sadržaj polifenolnih supstanci mogu biti preveliki ili premali zavisno od
korišćenog standarda. U ovom pilot istraživanju je pokazano da katehin
nije pogodan standard za određivanje sadržaja ukupnih polifenola
u citrus vrstama voća, zato što su najvažnija polifenolna jedinjenja u
citrusima flavanoni, dok su flavan-3-oli prisutni samo u tragovima.
Zaključak: Na osnovu dobijenih rezultata, može se izvesti zaključak
da je najbolji izvor polifenola crveni grejpfrut, a najniži sadržaj polifenola
je u mandarini. Razlike u sadržaju polifenola među korišćenim uzorcima
su bile najizraženije kod limuna.Upoređujući vrednosti za sadržaj
ukupnih polifenola koje su dobijene sa različitim standardima, više
vrednosti dobijene su sa galnom kiselinom zbog razlika u strukturi galne
kiseline i katehina, kao i različite osetljivosti metode.
Ključne reči: citrusne vrste voća, ukupni polifenoli, GAE, CE
Ovaj rad je finansiran od strane Ministarstva za prosvetu i nauku
DETERMINATION OF TOTAL POLYPHENOLS IN
CITRUS FRUIT
Todorović V, Zrnić M, Orlić J, Šobajić S
Department of Bromatology, Faculty of Pharmacy, University of Belgrade
Introduction: Polyphenols are the main secondary products of a
plant. There are several thousands of different polyphenols identified
from the eatable plants. The most importante sources of polyphenols are
different beverages (tea, red wine,coffee, beer, juices), fruit, vegetables,
chocolate etc. Phenols, specially flavonoids, have strong antioxidative
and antiradical potential and because of that a lot of terapeutical effects:
antibacterial, antiinflammatory, antialergic, antimutagenic, antiviral and
276
anticancerogenic.
Aim: The aim of this studywas quantitation of total polyphenols in
samples of citrus fruit (orange, mandarin orange, lemon, red grapefruit)
sampled from different markets in Belgrade.
Method: Total polyphenols content in citrus fruit (orange, mandarin
orange, lemon, red grapefruit) was determined using Folin-Ciocalteu
method with two different standards (gallic acid and catechin). Before
polyphenol analysis the method was validated: Linearity (R 2=0,9997);
Precision (RSD=1,18%); Trueness (Recovery=93%, RSD=7%); Limit of
detection (LOD=0,25 µg/ml); Limit of quantitation (LOQ=0,45 µg/ml)).
The amount of total polyphenols was expressed as gallic acid equivalents
(GAE) and as catechin equivalents (CE) in mg/100 g fresh fruit.
Results: Obtained results are given in table 1.
Table 1. Content of total polyphenols (mg/100 g fresh fruit)
Fruit
Gallic acid equivalents
(GAE) in mg/100 g
fresh fruit
Catechin equivalents
(CE) in mg/100 g fresh
fruit
Orange (n=3)
71,85±3,724
15,73±0,956
Mandarin orange (n=3)
58,40±1,720
12,86±0,403
Lemon (n=3)
64,65±7,463
14,06±1,550
Red grapefruit (n=3)
77,58±6,641
16,99±1,278
The Folin-Ciocalteu method usued for polyphenol content
determination is relatively simple, butnot specific.Heterogeneity of
phenolic compounds and the presence of easily oxidized substances other
than phenols can interfere with the result. Moreover, the total phenolic
content based on certainstandards may underestimate or overestimate
the real total phenolic value which is clear from the results obtained in
this pilot study. Since in citrus fruitsflavanones are the most represented
polyphenols and flavan-3-ols are present in traces, catechin is not suitable
standard for total polyphenol content analysis.
Conclusions: Results obtained have shown that the best source of
polyphenols was red grapefruit and smallest content was determined in
mandarin orange. The most variable polyphenols’ content was noticed
277
in lemon fruit. Catechinwas not suitable as a standard for polyphenol
analysis in citrus fruit.
Key words: citrus fruit, total polyphenols, GAE, CE
278
09.P04 GENES INVOLVED IN TRANSENDOTHELIAL
MIGRATION PRESENT COMMON MOLECULAR
TARGET OF POLYPHENOLS UNDERLYING THE
ANTIATHEROGENIC EFFECT
Milenkovic D, Mauray A, Chanet A, Coban D, Scalbert A, Mazur A, Morand C
ERU « Facteurs de risque vasculaires », CHU-Université Bordeaux 2, Bordeaux, France
Animal studies revealed that polyphenols are able to prevent the
progression of atherosclerosis. Several authors have shown that these
effects are independent of their antioxidant capacity or to changes in
blood lipids, suggesting that other mechanisms are involved. Recent
studies suggest that polyphenols may act at the genomic level by
modulating the expression of genes. The aim of the present work is to
explore these molecular mechanisms in both apolipoprotein E deficient
mice and C57BL6/J mice fed a high-fat/high-cholesterol diet.
Mice were fed for 16 weeks a diet supplemented with one of the
following polyphenols: catechin, bilberry anthocyanins, naringin or
curcumin. The progression of the lesions was estimated by measuring
lipid deposition in the aortic root. A significant decrease in the progression
of atherosclerotic lesions was observed for the four polyphenols studied.
The anti-atherogenic effects were independent from changes in lipid
parameters or antioxidant capacity of plasma.
Nutrigenomic studies of aorta using pangenomic oligonucleotides
have been carried out. Bioinformatic analyses of identified differentially
expressed genes revealed that polyphenols modified the expression of
a few hundreds genes implicated in cell signalling, cellular functions
and metabolic processes. A cluster of common pathways related to cellcell adhesion, cell junctions, focal adhesion, and cell cytoskeleton has
been identified for these polyphenols. These cellular functions control
transendothelial migration of monocytes into the intima of blood vessels,
the initial step of atherosclerosis development. In agreement with this
hypothesis, we have observed a reduction in macrophage number in
atherosclerotic lesions, as measured by immunohistochemistry, and, in
vitro, a lower adhesion of monocytes to TNFα-stimulated endothelial
cells after exposure to a nutritionally achievable concentration of
279
metabolites. Overall, this study shows that dietary polyphenols attenuate
lipid deposition in the aortic root of mice possibly by modulating the
expression of genes involved in adhesion and transendothelial migration.
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09.P05 THE ROLE OF HESPERIDIN IN THE
NUTRIGENOMIC EFFECT OF ORANGE JUICE ON
BLOOD LEUKOCYTES IN HUMAN VOLUNTEERS:
CONTROLLED CROSS-OVER STUDY
Milenkovic D1, Deval C1, Dubray C2, Mazur A1, Morand C1
2
Inserm, Clermont-Ferrand
1
We have showed, in healthy, middle-aged, moderately overweight
men, that orange juice decreases diastolic blood pressure and significantly
improves postprandial microvascular endothelial reactivity and that
hesperidin could be causally linked to the observed beneficial effect of
orange juice (Morand et al., AJCN 2011). The objective of the present
study was to determine the effect of chronic consumption of orange juice
on the gene expression profile of leukocytes in healthy volunteers and
to assess to what extent hesperidin is involved in the genomic effect of
orange juice.
Volunteers were included in a randomized, controlled, crossover
study. Throughout three 4-week periods, volunteers consumed daily:
500 ml orange juice, 500 ml control drink plus hesperidin or 500 ml
control drink and placebo. Blood samplings were performed on 10
overnight-fasted subjects after the 4-week treatment period. Global gene
expression profiles were determined using human whole genome cDNA
microarrays. Both orange juice and hesperidin consumption significantly
affected leukocyte gene expression. Orange juice consumption induced
changes in expression of, 3,422 genes, while hesperidin intake modulated
the expression of 1,819 genes. Between the orange juice and hesperidin
consumption groups, 1,582 regulated genes were in common. Many of
these genes are implicated in chemotaxis, adhesion, infiltration and lipid
transport, which is suggestive of lower recruitment and infiltration of
circulating cells to vascular wall and lower lipid accumulation.
In conclusion, this study shows that regular consumption of orange
juice for 4 weeks alters leukocyte gene expression to an anti-inflammatory
and anti-atherogenic profile, and thathesperidin displays a relevant role
in the genomic effect of this fruit juice.
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Sekcija Voda i hrana
Session Water and food
10.SP1 VODA I ZDRAVLJE
Bijelović S 1, 2
Univerzitet u Novom Sadu, Medicinski fakultet, 2Institut za javno zdravlje
Vojvodine
1
Cilj: Cilj rada bio je da prikaz zdravstvene bezbednosti, odnosno
ispravnosti (ZB/ZI) vode za piće i stepen hidriranosti populacije
Južnobačkog okruga (JBO).
Metode: ZB/ZI vode za piće u JBO tokom 2011. utvrđena je u 8882
uzoraka vode za piće {7281 prečišćene hlorisane (PHV), 984 neprečišćene
hlorisane (NHV) i 617 neprečišćene nehlorisane (NV)}. Monitoring ZB/ZI
zasnovan je na akreditovanim i standardizovanim metodama. Preliminarni
stepen hidriranosti populacije starosti 14 i više godina u 2012. godini
utvrđen je na osnovu sprovedenog anketnog ispitivanja 96 ispitanika
u skladu sa Dijetetskim Referentnim Vrednostima za vodu (DRVW)
Evropske Agencije za bezbednost hrane (EFSA) iz 2010. Statističke analize
obavljene su uz pomoć softvera Microsoft Excel 2003 i Microsoft Visual
Fox Pro, a statistička značajnost utvrđena je testovima proporcije.
Rezultati: ZB/ZI vode za piće utvrđena je u 74,07%, 2,85% i 5,01%
kontrolisanih uzoraka PHV, NHV i NV. Osnovni uzroci neispravnosti su
mikrobiološki u 3,41%, 29,17% i 23,66% i fizičko-hemijski u 23,80%, 96,87%
i 87,74% kontrolisanih uzoraka PHV, NHV i NV. Prisustvo mikrobioloških
opasnosti, poznatih kao prisustvo Escherichia coli (E.coli) i Streptococcus
faecalis (S.faecalis), utvrđeno je u 0,05%, 1,63% i 17,83% kontrolisanih
uzoraka PHV, NHV i NV, dok je prisustvo hemijskih opasnosti, definisanih
kao koncentracija nitrata (NO3-), nitrita (NO2-) i arsena (As) iznad graničnih
vrednosti, utvrđeno u 0,95%, 26,92% i 16,23% kontrolisanih uzoraka PHV,
NHV i NV. Prosečan dnevni unos tečnosti, bez unosa čvrste hrane, iznosio
je 2,40 l/dan, gde najveći udeo čini voda za piće sa 28,80%.
Diskusija: E.coli, S.faecalis, NO3-, NO2- i As, poznati kao opasnosti
u vodi za piće, su takođe prisutni i u vodi javnih bunara na teritoriji
JBO, kao i u neprečišćenim vodama u Vojvodini. Prosečan dnevni unos
tečnosti odraslog stanovništva JBO je u skladu sa EFSA DRVW.
Zaključak: Prikazani podaci ukazuju da je stanovništvo JBO
adekvatno hidrirano, dok voda za piće sa utvrđenim mikrobiološkim i
hemijskim opasnostima predstavlja rizik po zdravlje populacije.
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Ključne reči: Javno zdravlje, voda za piće, terapija fluidima, opasne
supstance, karcinogeni iz životne sredine
HEALTH AND WATER
Bijelović S 1, 2
University of Novi Sad, School of Medicine, 2Institute of Public Health of Vojvodina
1
Aim: Aim of the work is to determine the benefits of drinking-water
safety and quality as well as hydration status of South Backa District
(SBD) population.
Methods: Drinking-water quality and safety in SBD was established
during 2011 in 8882 samples of drinking-water {7281 of treated and
disinfected water (TDW), 984 of untreated and disinfected water (UDW)
and 617 of untreated and non disinfected water (UNDW)}. Monitoring
of drinking-water quality and safety was based on standardized and
accredited methodology. Preliminary hydration status of population
aged 14 and older was determinate according to analyses of 96 specially
designated questionnaires in 2012 in accordance with European Food
Safety Authority (EFSA) Dietary Reference Values for water (DRVW)
from 2010. Statistical analyses were done by Microsoft Excel 2003 and
Microsoft Visual Fox Pro software and by test of proportion.
Results: Drinking-water safety was determined in 74.07%, 2.85% and
5.01% of controlled samples of TDW, UDW and UNDW, respectively.
The main reasons of unsafety were microbiological in 3.41%, 29.17% and
23.66% and physical and chemical in 23.80%, 96.87% and 87.74% samples
of TDW, UDW and UNDW, respectively. The presence of microbiological
hazards, defined as presence of Escherichia coli (E.coli) and Streptococcus
faecalis (S.faecalis), was determinate in 0.05%, 1.63% and 17.83% of TDW,
UDW and UNDW samples respectively, while the presence of chemical
hazards, defined as nitrate (NO3-), nitrite (NO2-) and arsenic (As)
concentration above guideline value, was determinate in 0.95%, 26.92%
and 16.23% of TDW, UDW and UNDW samples respectively. Average
daily total water intake, without food, was 2.40 l/day, where the greatest
amount made the drinking-water with 28.80%.
Discusion: The E.coli, S.faecalis, NO3-, NO2- and As, known as hazards
284
in drinking water, are also present in public wells in the territory of SBD,
as well as in untreated drinking water in Vojvodina. The average daily
total water intake is in accordance with EFSA DRVW.
Conclusion: The obtained data showed that people in SBD have good
hydration status, but the drinking-water with its microbiological and
chemical hazards represents the risk for population health.
Key words: Public Health, Drinking Water, Fluid Therapy, Hazardous
Substances, Carcinogens Environmental
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10.UP1 NITRATNO-NITRITINI INDEKS U VODI ZA
PIĆE JUŽNOBAČKOG OKRUGA TOKOM 2011. GODINE
Živadinović E2, Bijelović S1,2, Dragić N2
Univerzitet u Novom Sadu, Medicinski fakultet; 2Institut za javno zdravlje Vojvodine
1
Cilj: Cilj rada je da se utvrdi da li koncentracija nitrata i nitrita
iskazana na osnovu „nitratno-nitritnog indeksa“ (indeks) predstavlja
opasnost u vodi za piće na teritoriji Južnobačkog okruga (JBO).
Metode: U radu su korišćeni podaci Instituta za javno zdravlje Vojvodine
za 2011. godinu, a odnose se na uzorke vode za piće sa teritorije JBO,
uzorkovane i analizane prema standardizovanoj i akreditovanoj metodi.
Analizirano je 639 uzoraka neprečišćenih voda (NV) javnih bunara, izvora i
kaptaža, 952 uzorka neprečišćene hlorisane vode za piće (NHV) u naseljima
koja imaju lokalne vodovode i 7363 uzorka prečišćene hlorisane voda za piće
(PHV) iz gradskih vodovoda. Indeks je određen po metodologiji Svetske
zdravstvene organizacije, po kojoj zbir odnosa koncentracija nitrita i nitrata
u odnosu na propisanu graničnu vrednost ne sme biti veći od „1“.
Rezultati: Indeks je veći od „1“ u 12,36% (u 79 od 639) uzoraka NV, i to
prvenstveno u kontrolisanim uzorcima vode bunara u Sremskoj Kamenici,
Petrovaradinu, Bukovcu, Ledincima, Viziću i Radičeviću. Indeks veći od
„1“ je utvrđen u 12,61% (u 120 od 952) uzoraka NHV lokalnih vodovoda
Savinog Sela, Ravnog Sela, Begeča, Despotova, Kulpina, Bačkog Maglića,
Silbaša i Vizića. U PHV indeks veći od „1“ je utvrđen u 1,06% (u 78 od
7363) kontrolisanih uzoraka, isključivo u Vrbasu.
Diskusija: Dobijene koncentracija nitrita i nitrata iznad graničnih
vrednosti su karakteristične i za druge delove AP Vojvodine, te bi bilo
preporučljivo uporediti koncentracije nitrata i nitrita, kao i učestalost
indeksa većeg od „1“ u vodi za piće sa prisustvom mikroorganizama
pokazatelja fekalnog zagađenja i upotrebom dezinfekcionog sredstva.
Takođe bi bilo od interesa odredi udeo nitrata i nitrita iz vode za piće
u ukupnom dnevnom unosu. Prečišćavanje vode za piće je u značajnoj
meri doprinelo smanjenju nitratno-nitritnog indeksa.
Zaključak: Koncentracije nitrita i nitrata, kao i njihov odnos,
predstavljaju opasnost u vodi za piće JBO, a rizik po zdravlje ljudi je
posebno prisutan među stanovništvom koji koristi neprečišćenu vodu za
piće poreklom iz bunara ili lokalnih vodovoda.
286
Ključne reči: javno zdravlje, joda za piće, nitriti, nitrati
NITRATE-NITRITE RATIO IN DRINKING WATER OF
SOUTH BACKA DISTRICT IN 2011
Živadinović E2, Bijelović S1,2, Dragić N2
1
Objective: The aim of this work is to examine if the concetration of nitrate
and nitrite in drinking water is the health risk in the territory of the South
Backa District (SBD) - Vojvodina, Serbia, using “nitrate-nitrite ratio” (index).
Methods: In this paper we used collected data from 2011 in Institute
of Public Health of Vojvodina (IPHV). Data refer to the drinking water
from SBD, sampled and analysed by standardized and accredited
methodology. There were analyzed samples of the untreated water (UW)
(n=639) (public wells, springs), untreated chlorinated water (UCW)
(n=952) (local water supplies) and purified chlorinated water (PCW)
(n=7363) (municipal water supplies). Index is established according to
World Health Organization methodology, which is based on the fact that
the sum of the ratios of the concentration of nitrate and nitrite should not
exceed “1”, considering its guideline value.
Results: Index exceeded “1” in 12.36% (79 of 639) samples of UW,
mostly in controlled public-wells in Sremska Kamenica, Petrovaradin,
Bukovac, Ledinci, Vizić and Radičević. Analyses of UCW showed that
index exceeded “1” in 12.61% (120 of 952) controlled samples, especially
in local water supplies in Savino Selo, Ravno Selo, Begeč, Despotovo,
Kulpin, Bački Maglić, Silbaš and Vizić. Index exceeded “1” in 1.06% (78
of 7363) samples of PCW, in particular, in town Vrbas.
Discussion: The nitrite and nitrate concentration above guideline
value is also present in drinking water in Autonomous Province of
Vojvodina, so it would be advisable to correlate its concentration with
presence of fecal microorganisms and disinfectant usage and to calculate
the contribution of nitrate and nitrite from drinking water in total daily
intake. Purification of water significantly lowered nitrate-nitite ratio.
Conclusion: The concentration of nitrate and nitrite, as well as their
ratio, represents the hazard in drinking water in SBD and there is a health
287
risk for population which uses especially drinking water from the public
wells and local water supplies in SBD.
Key words: Public Health, Drinking Water, Nitrite, Nitrate
288
10.UP2 PRIKAZ MIKROBIOLOŠKE KONTROLE U
PROCESU PUNJENJA MINERALNE VODE
Filipović F
Knjaz Miloš, a.d., Aranđelovac
Iako je mineralna voda, s obzirom da potiče iz velikih dubina, dosta
stabilan proizvod, ona sadrži, mada u malim količinama, sastojke koje
mikroorganizmi mogu da koriste za svoj rast ako se nađu u većem broju,
što se može odraziti na kvalitet mineralne vode u pogledu hemijskog
sastava i senzorskih karakteristika. S druge strane, u toku transporta,
procesa pripreme i procesa punjenja veoma se lako može doći do
sekundarne mikrobiološke kontaminacije. S obzirom da je mineralna
voda veoma rasprostranjen proizvod koji koriste i deca i odrasli, proces
proizvodnje zahteva strogu mikrobiološku kontrolu. Cilj ovog rada je
da se praćenjem tehnološkog procesa punjenja mineralne vode utvrde
koji su najčešći mogući izvori i putevi mikrobiološke kontaminacije
kako bi moglo da se preduzimaju preventivne mere sa ciljem dobijanja
mikrobiološki bezbednog proizvoda.
Polazni materijal čiji je kvalitet ispitivan u ovom radu je gazirana
prirodna mineralna voda “Knjaz Miloš” i negazirana prirodna mineralna
voda Aqua Viva sa niskim sadržajem rastvorljivih mineralnih materija
i natrijuma. Kontrola mikrobiološke ispravnosti mineralne vode
podrazumeva kontrolu bunara ili izvorišta, procesnu kontrolu koja obuhvata
mrežu kontrolnih tačaka i završnu kontrolu gotovog proizvoda, pri čemu
su korišćene standardne ISO metode. Takođe je izvršena mikrobiološka
kontrola ambalaže za punjenje, kontrola higijene radnih površina i ruku
operatera i mikrobiološka kontrola vazduha u prostoru za punjenje.
Dobijeni rezultati su statistički obrađeni i njihovom analizom dobio
se realan pregled opasnosti koje mogu da utiču na ispravnost mineralne
vode. Dobio se uvid u to koje su proizvodne faze osetljivije, koje kontrolne
mere efikasno ili dovoljno redukuju opasnosti, koju vrstu kontrole je
potrebno primeniti u kontrolnim tačkama i slično.
Na osnovu dobijenih rezultata mogu će je izvršiti izmene tehničkog
režima proizvodnje i uspostaviti operativne preduslovne programe u
cilju poboljšanja kvaliteta proizvoda, pri čemu je osnovni zadatak zaštita
zdravlja potrošača.
289
Ključne reči: mineralna voda, mikrobiološka kontrola, analiza rizika
PREVIEW OF MICROBIAL CONTROL IN THE PROCESS
OF FILLING MINERAL WATER
Filipović F
Knjaz Milos ad, Aranđelovac
Even though the mineral water, since it comes from a great depth,
is a stable product, it contains, although in small amounts ingredients
that microorganisms can use for their growth, which may affect the
quality of mineral water regarding chemical composition and sensory
characteristics, especially in the case of higher cell numbers.
On the other hand, during transport, preparing process and filling it
is very easy to get secondary microbial contamination. Since the mineral
water is a wide spread product used by both children and adults, the
production process requires a strict microbiological control. The aim
of this study was to determine, following the technological process of
filling mineral water, the incidence and possible sources and pathways of
microbial contamination in order to take preventive measures to obtain
microbiologically safe product.
Initial materials whose quality are studied are carbonated natural
mineral water “Knjaz Milos” and noncarbonated mineral water “Aqua
Viva” with a low content of soluble minerals and sodium. Microbiological
control of mineral water includes control wells or springs, process control
network that includes checkpoints and final inspection of the finished
product, according to ISO method. A microbiological control for
filling containers, hygiene control work surfaces and arm operator and
microbiological control air space filling have also been performed.
The results were statistically analyzed and the data have given realistic
overview of hazards that may affect the quality of mineral water. It has
been found which production phases are more sensitive, which control
measures are effective or sufficient to reduce the risk and what type of
control should be applied to the control points and similar.
On the basis of these results, it is possible to make technical changes
to the production regime and establish operational prerequisite programs
290
to improve product quality, with the main task of protecting the health
of consumers.
Key words: mineral water, microbiological control, risk analysis
291
10.UP3 Kontrola sadržaja trihalometana u
vodi za piće gradskog vodovoda u Zaječaru
u letnjem periodu 2010.i 2011. godine
Veličković M1, Vugdelija S1, Miljković D1, Šobajić S2
1
Zavod za javno zdravlje “Timok” Zaječar, 2Univerzitet u Beogradu, Farmaceutski
fakultet, Katedra za bromatologiju
U gradskom vodovodu u Zaječaru dezinfekcija vode za piće vrši se
hlorisanjem i ozonizacijom. Upotreba hlora predstavlja potencijalni
zdravstveni rizik zbog formiranja kancerogenih ili mutagenih haloorganskih jedinjenja kao što su trihalometani (THM). Formiranje
trihalometana (THM) u vodi za piće uglavnom zavisi od kvaliteta
sirove vode. Zbog niske cene hlora i jednostavne primene, hlorisanje
je najrasprostranjeniji način dezinfekcije vode za piće. To je dovelo
do naglog smanjenja oboljevanja od bolesti čiji je uzročnik higijenski
neispravna voda za piće, ali hlor u procesu dezinfekcije reaguje sa
prirodnim organskim materijama (POM) iz sirove vode gradeći čitav
niz neželjenih sporednih proizvoda dezinfekcije. Najznačajnija grupa
sporednih proizvoda dezinfekcije su trihalometani, koji uključuju
hloroform (CHCl 3), bromdihlormetan (CHCl 2Br), dibromhlormetan
(CHC1Br2) i bromoform (CHBr3).
Cilj istraživanja je procena sadržaja trihalometana u vodi za piće
gradskog vodovoda u Zaječaru.
Uzorci su uzimani u duplikatu sa jedne lokacije u gradu Zaječaru
tokom deset uzastopnih nedelja u letnjem periodu 2010. i 2011.
godine. Voda je uzorkovana iz česmenske cevi nakon nekoliko minuta
isticanja u staklene bočice u kojima se nalazi konzervans natrijumtiosulfat koji služi za uklanjanje rezidualnog hlora. Za analizu
korišćen je gasni hromatograf (6890 GC Agilent) sa EC detektorom
(63Ni).
Rezultati istraživanja pokazuju da je hloroform jedini
trihalometan pronađen u značajnijoj količini u svim uzorcima vode za
piće. Sadržaj ukupnih trihalometana u letnjem periodu 2010. godine
se kretao u rasponu od 7,79 µg/l do 24,40 µg/l, a srednja vrednost je
bila 14,86 µg/l. U 2011. godini te vrednosti su se kretale od 10,55 µg/l
do 24,46 µg/l, a srednja vrednost je bila 16,04 µg/l. Sadržaj ukupnih
292
trihalometana u svim uzorcima vode je ispod granice od 100 µg/l
koje preporučuje naša zakonska regulativa.
Ključne reči: trihalometani, hlorisanje, voda za piće
EVALUATING TRIHALOMETHANE CONTENT IN
DRINKING WATER IN Zaječar DURING SUMMER
MONTHS OF 2010 AND 2011
Veličković M1, Vugdelija S1, Miljković D1, Šobajić S2
1
Health protection Center “Timok” Zaječar, 2 Department of Bromatology, Faculty
of Pharmacy, University of Belgrade
Municipal water treatment plants in Zaječar use chlorination and
ozonitation for drinking water desinfection. The use of chlorine posed
potential health risk due to formation of cancerogenic or mutagenic haloorganic compounds as desinfection by-products such as trihalomethanes
(THMs). Formation of trihalomethanes (THM) in drinking water
depends mostly on raw water qualities.Because of the low cost of chlorine
and convenience of application, chlorination is the most widely used
disinfection process for drinking water. This led to a sharp reduction
in illness rate from many water born diseases, but the chlorine from
the disinfection process reacts with naturally occurring organic matter
(NOM) in the raw water to form a series of undesired by-products. The
most significant group of disinfectant by products is trihalomethanes ,
which include chloroform (CHCl3), bromodichloromethane (CHCl2Br),
dibromochloromethane (CHC1Br2), and bromoform (CHBr3).
A study was carried out of assess the THMs level in drinking
water supply from Zaječar. Samples were taken from one locations in
the city of Zaječar in duplicates during the ten weeks in the summer
2010 and 2011. They were collected directly from tap of consumers after
letting the water run for several minutes before collecting the water in
pre-cleaned glass containers with sodiumthiosulfate preservative to
eliminate any residual chlorine. The samples were analyzed for THMs
using gas Chromatograph (6890 GC Agilent) with electron capture
detector (63Ni).
293
The results of the study indicate that chloroform constituted the
principal fraction of the THMs in all sample analyzed. For the summer
period year 2010, total trihalomethanes (TTHMs) were present in range
of 7,79 - 24,40 µg/l (mean of 14,86 µg/l). As for the summer period year
2011, TTHMs were present in range of 10,55 - 24,46 µg/l (mean of 16,04
µg/l). Comparasion of the levels with maximum permissible level of 100
µg/l for total trihalomethanes (TTHMs), shows general compliance.
Key words: trihalomethanes, chlorination, drinking water
294
10.UP4 (NE)POSTOJANJE BIOFILMA U BOCAMA
PRIRODNE IZVORSKE VODE SKLADIŠTENE NA
POVIŠENOJ TEMPERATURI
Đukić T, Markov S, Cvetković D, Velićanski A
Univerzitet u Novom Sadu, Tehnološki fakultet, Novi Sad
Problem kvaliteta javno dostupne vode za piće otvorio je potrebu
za drugim oblicima mikrobiološki i hemijski ispravne vode za piće. Sa
pojavom flaširane vode pojavio se novi problem koji obično nije prisutan
u vodi za piće. U boci se može javiti izrazito velik rast bakterija koje
obično to ne bi imale prilike u vodi za piće. S druge strane, biofilm
nastaje zahvaljujući sposobnosti bakterija da se zadržavaju na vlažnim
površinama i da stvaraju mikrokolonije. Biofilmovi mogu da sadrže
mikrobiote koje su potencijalno od zdravstvenog značaja ili dovode do
kvarenja proizvoda.
Cilj ovog rada bilo je ispitivanje (ne)postojanja biofilma u bocama
sa višestrukim porastom broja mikroorganizama tokom skladištenja
na povišenoj temperaturi, tj. mogućnost stvaranja biofilma u gotovom
proizvodu. Da bi se ispitala mogućnost stvaranja biofilma na zidovima
PET boca osmišljen je postupak određivanja.
Za određivanje broja viabilnih ćelija primenjena je metoda poseva
(pour plate) na dve kultivacione podloge (PUB i R2A) koje su inkubirane
za propisano vreme na temperaturama 37°C i 22°C.
Na osnovu obrade rezultata ispitivanih šarži, beleži se uglavnom
povećanje ukupnog broja mezofila i psihrotrofa u periodu do 14. nedelje
skladištenja, i smanjenje istog broja u periodu od 14-17. nedelje od
punjenja na obe kultivacione podloge. Broj bakterija koje zaostaju na
zidovima ambalaže je višestruko uvećan u odnosu na broj u gotovom
proizvodu (3,3-28,6 puta na PUB i 2-18,4 puta na R2A za mezofile,
odnosno 1,5-122,5 puta na PUB i 4,1-74,5 puta na R2A za psihrotrofe). Na
osnovu dobijenih rezultata ispitivanja može se zaključiti da izvestan broj
bakterija zaostaje na zidovima ambalaže, tj. stvara se njihov biofilm i to
bez obzira da li broj mezofila i psihrotrofa u gotovom proizvodu raste ili
opada dužim periodom skladištenja.
Ključne reči: biofilm, voda, temperatura
295
(NON) EXISTENCE OF BIOFILMS IN BOTTLED
NATURAL SPRING WATER STORED AT ELEVATED
TEMPERATURE
Đukić T, Markov S, Cvetković D, Velićanski A
University of Novom Sadu, Faculty of Technology, Novi Sad
The problem in quality of publicly available drinking water has opened
the need for other forms of microbiological and chemical safe drinkig
water. Advent of bottled water cause new problems, that are not usually
present in drinking water. Very large growth of bacteria that normally
would not have a chance in drinking water may appear in the bottle. On
the other hand, biofilm bacteria generated due to its ability to stay on wet
surfaces and grow into microcolonies. Biofilms can contain microbiota
that are potential public health significance or leads to spoilage.
The aim of this study was to examinate the (non)existence of biofilm
in bottles with multiple growth of microorganisms during storage at
elevated temperatures, i.e. the potential for biofilms formation in the
finished product. In order to examine the possibility of creating a biofilm
on the walls of PET bottles determination procedure was designed.
To determinate the number of viable cells was applied pour plate
method using two different medium (PUB and R2A), incubated for a
prescribed time at 37OC and 22OC.
Based on the results of tasted batches, mainly increase in the total
count of mesophilic and psychrotrophic bacteria in the storage period of
14 weeks is recorded as well as decrease of the same number in 14-17 week
period, on both medium. The number of bacteria that residue on the walls
of containers is multipled against the number in the finished product
(3.3-28.6 times on PUB and 2-18,4 on R2A for mesophilic bacteria, i.e.
1.5-122.5 times on PUB and 4.1-74.5 on R2A for psychrotrophic). Based
on the obtained results, it can be concluded that a number of bacteria
residue on the walls of the containers, regardless of whether the number
of bacteria in the final product increases or decreases for a longer period
of storage.
Key words: biofilm, water, temperature
296
10.P01 OPASNOSTI U VODI ZA PIĆE POREKLOM IZ
JAVNIH BUNARA U SREMSKIM KARLOVCIMA
Bijelović S1,2, Živadinović E2, Dragić N2, Trajković-Pavlović Lj1,2
Univerzitet u Novom Sadu, Medicinski fakultet; 2Institut za javno zdravlje Vojvodine
1
Cilj: Cilj rada je da utvrdi prisustvo opasnosti u vodi za piće iz javnih
bunara u Sremskih Karlovcima, uzimajući u obzir da voda javnih bunara
predstavlja alternativni izvor vodosnabdevanja, posebno u vanrednim
situacijama i od uticaja je na zdravlje ljudi.
Metode: Kontrola zdravstvene ispravnosti vode za piće iz javnih
bunara sprovodila se mesečno u periodu 2005-2011. Ukupno je
uzorkovano, analizirano i stručno ocenjeno 426 uzoraka vode za piće
(426 za mikrobiološke i 147 za fizičko hemijske analize) iz 14 javnih
bunara. Monitoring zdravstvene ispravnosti vode za piće sproveden je
prema standardizovanoj i akreditovanoj metodologiji. Za statističku
obradu podataka korišćen je test proporcija.
Rezultati: U kontrolisanom periodu zdravstvena ispravnost je
utvrđena u 60,54% (89) kontrolisanih uzoraka. Prisustvo opasnosti,
definisano kao prisustvo indikatorskih mikroorganizama, Escherichia
coli (E.coli) i Streptococcus faecalis (S.faecalis), i koncentracija nitrata
iznad propisanih vrednosti (NO3-), utvrđeno je u 10,33%, 9,86% i 14,29%
kontrolisanih uzoraka. Prisustvo E.coli i S.faecalis utvrđeno je u dva
(14,28%), dok je NO3- utvrđena u četiri (28,57%) kontrolisana javna
bunara. Istovremeno prisustvo sve tri opasnosti (E.coli, S.faecalis i NO3) utvrđeno je samo u jednom (7,14%) objektu. Prisustvo E.coli tokom
celog perioda ispitivanja se statistički razlikovalo između dva javna
bunara (p=0,02675), dok prisustvo S.faecalis nije bilo statistički različito
(p=0,13499). Koncentracija nitrata iznad propisanih vrednosti između
četiri objekta u celokupnom posmatranom periodu je bila statistički
različita (p=0,00361; p=0,00786; p=0,02361).
Diskusija: E.coli, S.faecalis i NO3-, poznati kao opasnosti u vodi
za piće, posebno za osetljivu populaciju, su takođe prisutni i u vodi za
piće javnih bunara na teritoriji Grada Novog Sada, kao i u netretiranim
vodama za piće na teritoriji Južnobačkog okruga.
Zaključak: Obrađeni podaci ukazuju da u vodi za piće poreklom iz
javnih bunara u Sremskim Karlovcima postoje mikrobiološke i hemijske
297
opasnosti po zdravlje ljudi, te se u cilju zaštite zdravlja ljudi preporučuje
revitalizacija i rekonstrukcija javnih bunara.
Ključne reči: javno zdravlje, voda za piće, Escherichia coli,
Streptococcus faecalis, nitrati
HAZARDS IN DRINKING-WATER FROM PUBLIC
WELLS IN SREMSKI KARLOVCI
Bijelović S1,2, Živadinović E2, Dragić N2, Trajković-Pavlović Lj1,2
1
Aim: Aim of this paper is to determine the hazards in drinking-water
of public wells in Sremski Karlovci, considering the fact that public wells
represents alternative option of public water supply system with great
public health significance, particularly in possible emergency situations.
Methods: Control of drinking-water quality and safety of public wells
was performed monthly during period 2005-2011. There were totally
sampled, analyzed and professionally studied 426 samples of drinkingwater (426 for microbiological and 147 for physical/chemical analyses)
from 14 public wells. Monitoring of drinking-water quality and safety was
based on standardized and accredited methodology. Statistical analyses
were done by test of proportion.
Results: In the controlled period drinking-water safety was
determined in 60.54% (89) of controlled samples. The presence of
hazards, defined as presence of indicator microorganisms Escherichia
coli (E.coli), Streptococcus faecalis (S.faecalis) and nitrate concentration
above guideline value (NO3-) were determined in 10.33%, 9.86% and
14.29% of controlled samples, respectively. The presence of E.coli and
S.faecalis was determined in 2 (14.28%), while the NO3- was determined
in 4 (28.57%) controlled public wells. The concurrent presence of E.coli,
S.faecalis and NO3- was determinate only in 1 (7.14%) controlled public
well. The presence of E.coli between two public wells according to whole
controlled period was statistically different (p=0.02675), while there were
not found statistical differences for presence of S.faecalis (p=0.13499).
The NO3- according to whole controlled period was statistically different
298
between four object (p=0.00361; p=0.00786; p=0.02361).
Discusion: The E.coli, S.faecalis and NO3-, known as hazards in
drinking water, especially for sensitive population, are also present in
some public wells in the city of Novi Sad, as well as in untreated drinking
water in South Backa District.
Conclusion: The obtained data showed that microbiological and
chemical hazards are present in drinking-water from public wells in
Sremski Karlovci and in order to protect public health there is a need for
revitalization and reconstruction of chosen public wells.
Key words: Public Health, Drinking Water, Escherichia coli,
Streptococcus faecalis, Nitrates
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10.P02 PRIKAZ ANALIZE HLOR - DIOKSIDA PREMA
STANDARDU EN 12671
Stanisavljev A, Đorđević M
Hlor – dioksid (ClO2) je najefikasnije sredstvo za dezinfekciju vode na
bazi hlora. Od elementarnog hlora je 2,5 puta jače oksidaciono sredstvo.
Hlor – dioksid je nestabilan gas i ne može se skladištiti ni transportovati.
Zbog toga se mora proizvoditi na licu mesta u obliku vodenog rastvora
ili u obliku gasa.
Hlor-dioksid je žuto-zeleni gas koji se dobija u generatorima. Otrovniji
je od hlora i ima intenzivniji miris. Vrlo je nepostojan i eksplodira
prilikom zagrevanja.
U laboratoriji za predmete opšte upotrebe Gradskog zavoda
za javno zdravlje Beograd, u 2011. i 2012. urađena je analiza 10
uzoraka TwinOxide-a. TwinOxide, preparat na bazi hlor-dioksida, je
dvokomponentni praškasti proizvod čijim se rastvaranjem u vodi dobija
hlor-dioksid velike čistoće. Jedna komponenta je praškasti proizvod na
bazi natrijum hlorita a druga komponenta je praškasti proizvod na bazi
natrijum bisulfat monohidrata.
U dobijenom rastvoru određivana je koncentracija hlor-dioksida
prema standardu EN 12671 titracijom standardnim rastvorom natrijum
tiosusulfatom uz dodatak fosfatnog pufera u prvoj fazi i sumporne
kiseline u drugoj fazi.
Analiza pripremljenih uzoraka TwinOxide-a je pokazala da se
koncentracija hlor-dioksida kreće u rasponu od 3,0 – 3,2 g/l i da se
koncentracija hlor-dioksida neznatno menja (maksimalno 5%) od
prvobitne koncentracije u periodu od 15 dana od dana pripreme
rastvora što pokazuje da su ovi proizvodi ispunili zahteve standarda,
proizvođačkih specifikacija i korisnika.
Ključne reči: voda, hlor, standard
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ANALYSIS OF THE CHLORINE – DIOXIDE ACCORDING
TO STANDARD EN 12671
Stanisavljev A, Đorđević M
Institute for Public health, Belgrade
Chlorine - dioxide (ClO2) is the most effective chlorine-based
desinfectant for water. This desinfectant is 2,5 times stronger than
gaseous chlorine. Chlorine dioxide is an unstable gas that can not be
stored or transported. That is why it must be produced on site in the form
of an aqueous solution or in the form of gas.
Chlorine - dioxide is yellow-green gas produced in generators. It is
more toxic than chlorine and has more intensive smell. It is unstable and
explodes during heating.
In the laboratory for analysis of the items of general use, in the
Institute for public health, Belgrade, in 2011. and 2012. the analysis of
10 samples of TwinOxide was performed. TwinOxide, product based on
chlorine-dioxide, is two-component powder product whose dissolution
in water gives Chlorine – dioxide high purity. One component is powder
product based on sodium chlorite and the other component is powder
product based on sodium bisulfate monohydrate.
In the result solution, the determination of concentration of chlorine dioxide according to standard EN 12671 was performed by titration with
standard solution of sodium thiosulfate with the addition of phosphate
buffer in the first phase and sulfuric acid in the second phase.
Analysis of the prepared samples of TwinOxide showed that
concentration of clorine-dioxide was in the range from 3,0 to 3,2 g/l
and that the concentration of chlorine dioxide only slightly variable
(maximum 5%) of the initial concentration in the period of 15 days from
the date of preparation of the solution, which shows that these products
satisfy the requirements of standards, product specifications and users.
Key words: water, chlorine, standard
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10.P03 BIOFILM PRODUKTORI IZ FLAŠIRANE VODE
Gusman V, Medić D, Jelesić Z, Ostojić M, Strajin Z
Centar za mikrobiologiju, Institut za javno zdravlje Vojvodine, Novi Sad
Uvod: Flaširane mineralne vode namenjene za piće treba da bude bez
mikroorganizama koje imaju potencijalni zdravstveni rizik. Bakterijski
sojevi Cupriavidus i Delftia su široko rasprostranjeni u prirodi, ali mogu
biti izolovani iz flaširane vode za piće. Ove bakterije mogu dovesti do
promene organoleptičkih svojstava vode, a mogu dovesti do infekcije, kao
što su pneumonija, peritonitis, tendosinovitis.
Cilj: Prikazati izolaciju retkih bakterija Cupriavidus pauculus i Delftia
acidovorans produktore biofilma iz flaširane mineralne vode.
Materijal i metode: Krajem 2011, neposredno iz supermarketa,
klijent je doneo neotvorenu flaširanu mineralnu vodu na mikrobiološko
ispitivanje u Odeljenje za sanitarnu bakteriologiju, Instituta za javno
zdravlje Vojvodine u Novom Sadu. Mikrobiološko ispitivanje je
bilo sprovedeno po standardnoj mikrobiološkoj metodi u skladu sa
Pravilnikom o kvalitetu i drugim zahtevima za prirodnu mineralnu
vodu, prirodnu izvorsku i stonu vodu („Službeni list SCG“ 53/2005).
Dalja identifikacija suspektnih bakterijskih kolonija na krvnom agaru
identifikovana je korišćenjem Vitek 2 Compact sistem, bioMerieux,
Francuska. Produkcija biofilma ispitana je prema modifikovanoj metodi
po Stepanoviću i sar. Optička gustina (OD) je merena za svaku jažicu
na 620nm korišćenjem ELISA čitača, i poredjenjem sa OD negativne
kontrole (ne zasejan bujon). Na osnovu intenziteta boje, svi izolati mogu
biti definisani kao neadherentan, slabo, umereno i vrlo adherentan
bakterijski soj.
Rezultati: Iz ispitivane mineralne vode izolovana su dva
mikroorganizma, koja su identifikovana kao Cupriavidus pauculus
i Delftia acidovorans. Oba testirana bakterijska izolata pokazala su
vrlo intenzivnu sposobnost produkcije biofilma, dok je kontrola bila
neadherentna. Vrlo adherentni izolati imaju 4 puta veće OD vrednosti
od kontrole.
Zaključak: Naši rezultati pokazuju da su izolati Cupriavidus pauculus
i Delftia acidovorans sposobni da formiraju biofilm. Ove retke bakterije
treba razmotriti kao moguće uzročnike infekcija koje se razvijaju kod
302
imunokompromitovanih domaćina. Adekvatno upravljanje vodenim
izvorištima se stoga preporučuje kako bi se zagarantovala mikrobiološki
bezbedna flaširana voda.
Ključne reči: Cupriavidus pauculus, Delftia acidovorans, flaširana
mineralna voda
BIOFILM PRODUCERS FROM BOTTLED WATER
Gusman V, Medić D, Jelesić Z, Ostojić M, Strajin Z
Center for Microbiology, Institute of Public Health of Vojvodina, Novi Sad
Introduction: Bottled mineral water intended for drinking should
be free of microbes involving potential health hazard. Bacterial strains
of Cupriavidus and Delftia are widely distributed in nature, but can be
isolated from bottled drinking water. These bacteria may lead to changes
in the organoleptic properties of water, and could cause infections like
pneumonia, peritonitis, tenosynovitis.
Aim: To present the isolation of rare bacteria Cupriavidus pauculus
and Delftia acidovorans producers of biofilm from bottled mineral water.
Material and methods: At the end of 2011, directly from the
supermarket, client brought unopened bottled mineral water on
microbiological examination in the Department of sanitary bacteriology,
Institute of Public Health of Vojvodina in Novi Sad. Microbiological
examination was based on standard microbiological method according to
Serbian Regulation on quality and other requirements for natural mineral
and spring water (Serbian Rulebook 53/2005). Further identification of
suspected bacterial colonies on blood agar were done using VITEK 2
Compact system, BioMerieux, France. Biofilm formation was examined
according to modified method by Stepanović at al. Optical density (OD)
was measured for each well at 620nm using ELISA reader, and compared
with the OD of the negative control (non cultured broth). Based on
intensity of colour, all isolates could be referred as non-adherent, weakly,
moderately and strong adherent.
Results: From tested mineral water two microorganisms were
isolated and identified as Cupriavidus pauculus and Delftia acidovorans.
303
Both tested bacterial isolates showed a strong biofilm-producing ability
and the control was non-adherent. Strongly adherent isolates had 4 times
higher OD values than the control.
Conclusion: Our results show that Cupriavidus pauculus and Delftia
acidovorans isolates are capable of biofilm formation. These rare bacteria
should be considered the possible causative agents of infections that
develop in immunocopromised host. Adequate management of water
sources, that would guarantee microbiologically safe bottled mineral
water, is therefore recommended.
Key words: Cupriavidus pauculus, Delftia acidovorans, bottled
mineral water
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Sekcija Sastav i kvalitet namirnica
Session Food Composition and Quality
11.SP1 MOGUĆNOSTI SAVREMENIH METODA ZA
ODREĐIVANJE SADRŽAJA VITAMINA U HRANI
Basić Z
Vojnomedicinska Akademija, Beograd
Uvod i cilj: Cilj ovog rada je da ukaže na značaj i mogućnosti
određivanja sadržaja vitamina u hrani, jer uneta količina nutrimenata
može značajno da nadmaši preporučen dnevni unos, a takođe, ako sadržaj
ne odgovara deklarisanom, može da dovede potrošača u zabludu. Danas
se reklamiraju brze simultane analize, koje traju nekoliko sati, koriste
gotove reagense i specifičnu opremu. Aplikativne metode su bez dovoljno
podataka, upućuju na specifičnu opremu, materijal i softversku podršku.
Koja god metoda se odabere mora se proveravati interno i eksterno.
Metode: Određivanje sadržaja vitamina u hrani vrši se generalno,
na dva načina: biološkim i hemijskim metodama. Složenost apsorpcije,
metabolizma, skladištenja, transporta i raspoloživosti vitamina integrisana
je u smislenu celinu samo kroz biološke testove. Ove metode su specifične i
pogodne za pojedine vitamine. Hemijske metode su široko rasprostranjene
i to su: kolorimetrija, spektrofotometrija, gasna hromatografija, tečna
hromatografija, masena spektrometrija, primena X-zraka.
U ovom radu primenjena je metoda tečne hromatografije sa
različitim detekcionim sistemima. Za određivanje sadržaja vitamina
ovom metodom potrebna je opsežna priprema uzoraka, radi ekstrakcije
samo željenih vitamina. Kako se vitamini u hrani nalaze u različitim
(hemijskim) oblicima, neophodno je poznavati njihov izvor, da bi analiza
tekla ciljano. Liposolubilni vitamini A i E su prirodno u obliku alkohola,
a kao suplementi najčešće kao acetati i palmitati, koji se hromatografski
različito ponašaju. Hidrosolubilni vitamini se veoma razlikuju i u
prirodnom i u sintetskom obliku, tako da je za određivanje ukupnog
sadržaja neophodno primeniti kiselu, alkalnu ili enzimsku hidrolizu.
Rezultati: Od ukupno 214 uzoraka, 8,1% imalo je niži, a 5,1% viši
sadržaj vitamina od deklarisanog. Tri uzorka su dvosmisleno deklarisana
tako što je uz oznaku za vitamin bilo ime drugog. Analizom je utvrđeno
da je navedena oznaka za vitamin bila pogrešna.
Zaključak: Zavisno od namirnice koju analiziramo vršimo i izbor
metode, koja mora biti dovoljno proverena i pogodna za primenu.
306
Poznavanjem sastava i pravilnom upotrebom namirnica, moguće je
uticati na očuvanje zdravlja.
Ključne reči: vitamini, tečna hromatografija, hrana
POSSIBILITIES OF MODERN METHODS FOR
DETERMINATION OF VITAMIN CONTENT IN FOOD
Basić Z
Military Medical Academy, Belgrade
Introduction and goal: The aim of this work is to point out to the
importance and possibilities of vitamin determination if food. The taken
amount of nutriments can be significantly higher than recommended.
Also, if the actual content doesn’t match the declared, consumer can
potentially be misled. Fast, simultaneous analyses, that last for couple
of hours, are promoted nowadays. They require ready-to-use reagents
and specific equipment. Applicative methods have insufficient data, and
rely on specific equipment, material and software packages. Any chosen
method must be verified both internally and externally.
Method: Generally, vitamin content in food is determined using
biological and chemical methods. The complexity of absorption,
metabolism, storage, transport and vitamin availability can be considered
through biological tests only. These methods are specific and suitable for
certain vitamins.
Chemical methods are wide-spread. Those are: colorimetry,
spectrophotometry, gas chromatography, liquid chromatography, mass
spectrometry, X-rays.
In this work a method of liquid chromatography is applied with
various detection systems. For vitamin content determination using
this method, an extensive sample preparation is needed, to extract only
desired vitamins. As vitamins in food are present in various (chemical)
forms, it is neccesary to know their source, so that the analysis would
flow targeted. Liposoluble vitamins A and E are naturally found in form
of alcohol, and as supplements mostly as acetates and palmitates, which
chromatographicaly behave different. Hydrosoluble vitamins differ
307
significantly in natural as well as in syntetic shape, so that it is neccesary
to use acid, alkali or enzym hydrolysis for the determination of their total
content.
Results: We examined a total of 214 samples, 8,1% had lower and 5,1%
higher vitamin content than declared. Three samples were ambiguous
declared because near the vitamin sign was a name of another. We
determined by an analysis that the mark for the vitamin was wrong.
Conclusion: Depending on a foodstuff analysed we choose a method,
which must be enough checked and suitable for application. Knowing
composition and through a correct use of foodstuff it is possible to
influence health preservation.
Key words: vitamins, liquid chromatography, foodstuff;
308
11.SP2 ZNAČAJ HEMIJSKIH OBLIKA
MIKROELEMENATA U HRANI
Pavlović Z1, Miletić I2
1
Zavod za javno zdravlje Požarevac, 2Institut za bromatologiju,
Farmaceutski fakultet, Beograd
Esencijalni mikroelementi neophodni su za normalno funkcionisanje
organizma i očuvanje zdravlja. Intenzivna poljoprivredna proizvodnja i
neravnomerna distribucija mikreoelemenata u zemljištu negativno utiču
na sadržaj minerala u hrani. Pretpostavlja se da je u ovom trenutku,
deficit mikroelemenata zdravstveni problem za više od polovine humane
populacije.
Za pravilnu ishranu pored količine mikroelemenata u hrani značajna
je i njihova bioraspoloživost. Na bioraspoloživost mikroelemenata utiču
brojni faktori. U spoljašnje faktore spadaju hemijski oblik mikroelementa
i prisustvo drugih dijetarnih komponenata sa kojima su mikroelementi
u interakciji. Unutrašnji faktori povezani su sa karakteristikama idividue
kao što su status mikroelementa u organizmu, starost, pol, produkcija
želudačne kiseline, fiziološko stanje (trudnoće, laktacija) i dr. U hrani
se mikroelementi nalaze u neorganskom ili organskom obliku. Od
organskih jedinjenja najznačajniji su helati sa aminokiselinama i
peptidima, metaloporfirini, i kompleksi sa aminokiselinama, organskim
kiselinama i polisaharidima. Helati sa amino kiselinama, selenoamino
kiseline, proteinati metala i hem, resorbuju se u intaktnom obliku
uz minimalne interference sa sadržajem digestivnog trakta. Na
apsorpciju preostalih organskih jedinjenja, kao i neorganskih oblika
mikroelemenata utiče prisustvo dijetarnih vlakana, fitinske kiseline,
fenolnih jedinjenja, organskih kiselina, amino kiselina i proteina,
ugljenih hidrata, nekih makroelemenata i dr., a prisutna je i kompeticija
između pojedinih elemenata. Dijetarni unos mikroelemenata može se
poboljšati povećanjem koncentracije u hrani i, u zavisnosti od hemijskog
oblika, povećanjem količine supstanci koje poboljšavaju iskoristljivost
mikroelemenata i primenom postupaka obrade hrane koji smanjuju
sadržaj dijetarnih inhibitora resorpcije mikroelemenata.
Ključne reči: mikroelementi, bioraspoloživost, hemijski oblik.
309
SIGNIFICANCE OF THE CHEMICAL FORM OF TRACE
ELEMENTS IN FOOD
Pavlović Z1, Miletić I2
1
Institute for Public Health Pozarevac, 2Institute of Bromatology,
Faculty of Pharmacy, Belgrade
Essential trace elements play fundamental roles in the normal
development and health of an organism. The total trace elements content
in food and their bioavailability are both important for achieving
proper nutrition. Intensive agricultural production and uneven mineral
distribution in the soil influence the herbal mineral content, so estimation
is that microelement deficiency affects more than a half of the world’s
human population.
The bioavailability of trace elements is influenced by external and
internal factors. External factors include the chemical form of an ingested
mineral and the amounts and forms of other dietary components with
which the mineral interacts. Internal factors include the mineral status,
age, gender, pregnancy, lactation, production of gastric acid, etc. Trace
elements in food exist in the inorganic form or as organic compounds
such as amino acid chelate, metal-binding peptides, metalloporphyrins,
complexes with amino acid, organic acid, polysaccharides, and peptides.
Amino acid chelates, selenoamino acids, metal proteinates and haem
iron, are absorbed in the intact form, with minimal influences from the
intestinal content. On the other side, the intestinal absorption of the
inorganic form and the remaining organic compound of microelements is
influenced by competition between some trace elements and the presence
of dietary fibre, phytic acid, phenolic compunds, organic acids, amino
acids and proteins, carbohydrates (fructose), some macroelements, etc.
The dietary intake of trace elements can be improved by increasing the
concentrations of nutrients in food, increasing the quantity of substances
that enhance the utilization of micronutrients or by food processing
which decreases the quantity of dietary inhibitors for the microelement
absorption.
Key words: trace elements, bioavailability, chemical form.
310
11.SP3 ETANOL IZOTOP METODA ZA UTVRĐIVANJE
AUTENTIČNOSTI VINA
Smajlović I1, Spark L.K 2, Spark J.P2, Leskošek Čukalović I3, Jović S3
SG Isotech Inc, SAD, 2 COIL (Cornell University, Stable Isotope Laboratory), SAD;
3
Katedra za fermentacione tehnologije, Poljoprivredni fakultet,
Univerzitet u Beogradu, Beograd
1
Ovde je opisana nova razvijena i verifikovana izotopska metoda za
analizu vina i šire. Ethanol Isotope Measurement – Isotope Ratio Mass
Spectrometry (EIM-IRMS®) je u mogućnosti da obezbedi jedinstveni
molekulski otisak prsta koji se ne može reprodukovati ili falsifikovati.
EIM-IRMS® metoda se može koristiti za razumevanje i verifikaciju praksi
koje se koriste u proizvodnji grožđane šire, stonog i kvalitetnog vina, bez
potrebe za referentnim uzorcima iz baze podataka. EIM-IRMS® metoda
je mnogo preciznija, analiza uzoraka traje znatno kraće, a oprema koja
se koristi, Isotope Ratio Mass Spectrometry (IRMS) je mnogo dostupnija
i jeftinija od nuklearne magnetne rezonance (NMR) i metode koja se
trenutno koristi u svetu samo za utvrđivanje vrhunskih vina sa poznatim
geografskim poreklom. Sa ovom novom izotopskom metodom, dodavanje
vode i šećera u vinu se može utvrditi sa većom tačnošću, ponovljivošću i
pouzdanošću.
Ključne reči: Isotope Ratio Mass Spectrometry (IRMS), autentičnost
vina, stabilni izotopi, utvrđivanje porekla.
ETHANOL ISOTOPE METHOD FOR DETERMINATION
OF WINE AUTHENTICITY
Smajlović I 1, Spark L.K 2, Spark J.P2, Leskošek Čukalović I3, Jović S3
SG Isotech Inc, USA, 2 COIL (Cornell University, Stable Isotope Laboratory),
USA, 3 Department for Fermentation Technologies, Faculty of Agriculture,
Belgrade University, Belgrade, Zemun
1
Here we describe a new developed and verified isotope method for
analysis of wine, grape must. Ethanol Isotope Measurement - Isotope
Ratio Mass Spectrometry (EIM-IRMS®), is capable of providing unique
311
molecular fingerprint that cannot be reproduced or counterfeited. EIMIRMS® method can be used to understand and certify practices used in
production of grape must, table and quality wine without the need of
raw samples. EIM –IRMS® method is a lot more precise, sample analysis
lasts significantly shorter, and the equipment used, Isotope Ratio Mass
Spectrometry (IRMS) is much more readily available and cheaper than
nuclear magnetic resonance (NMR) and the method, which is used only
for high quality wine with known geographical origin. With this new
isotope method, addition of water and sugar in wine can be determined
with higher accuracy, repeatability and reliability.
Key words: isotope ratio mass spectrometry (IRMS); authenticity of
wine; stable isotopes; determination of origin
312
11.UP1 DISPERZIJA KVALITETA FLAŠIRANIH VODA
NA TRŽIŠTU SRBIJE
Božidarević D, Nikolić-Đorić E
Poljoprivredni fakultet, Novi Sad
Flaširane vode su sve značajniji deo potrošnje vode za piće u
nas. Tome doprinosi i slabost sistema vodosnabdevanja, koji pored
nedovoljnih količina često poseduje pojedine elemente štetne za zdravlje
i neprimerene za piće. To je jedan od razloga što flaširana voda postaje
supstitut bunarskoj i vodi iz česme, te je sve više potreba za koju se u
domaćinstvu izdvajaju značajna sredstva.
Cilj ovoga rada je da ispita stanje kvaliteta flaširanih voda na tržištu
Srbije kako bi se potrošačima pružila mogućnost opredeljenja pri
kupovini i upotrebi vode za piće. Za kupca – potrošača kvalitet flaširane
vode podrazumeva tri osnovna dela; sadržaj (broj i količina makro i
mikro elemenata i pH vrednosti), pakovanje i obeležavanje.
Metod: Analizirane su 24 flaširane vode proizvedene na području
Srbije na bazi podataka naznačenih na pakovanju; suvog ostatka na
180o C, Bikarbonata (HCO3-), Hlorida (Cl), Sulfata (SO42-), Natrijuma
(Na+), Kalijuma (Ka+), Kalcijuma (Ca ++), Magnezijuma (Mg ++) i pH
vrednosti koja se na svega 9 voda stavlja na uvid potrošačima. Podaci su
obrađeni primenom metoda multivarijacione analize – klaster analizom
i metodom glavnih komponenata.
Rezultati: Kvantifikovanjem razlika u sadržaju pojedinih elemenata
utvrđene su značajne divergencije u ponudi flaširane vode. Za svaku
od 24 analiziranih voda sadržaj HCO3-, Na+, Ca ++ i Mg ++ je upoređen sa
vrednostima iz važećeg Pravilnika o kvalitetu i drugim zahtevima za
prirodnu mineralnu vodu, prirodnu izvorsku vodu i stonu vodu (sl.l. SCG
br. 53/05). Pravilnik propisuje da gornje granica za HCO3-, Na+, Ca ++ i Mg ++
iznose 600mg/l, 200 mg/l, 150 mg/l i 50 mg/l, respektivno. Utvrđeno je da
je kod sedam analiziranih voda sadržaj HCO3-, kod četiri vode sadržaj Na+,
kod dve vode sadržaj Ca ++ i kod jedne vode sadržaj Mg ++ veći od propisanog.
Zaključak: Na osnovu dobijenih rezultata može se zaključiti da je
potrebno uniformno isticanja onih elemenata koje određena flaširana
voda sadrži u većem iznosu od količine propisane Pravilnikom kao i
obaveznog isticanja pH vrednosti radi informisanja potrošača.
313
Ključne reči: flaširana voda, pH vrednost, prirodna mineralna voda,
prirodna izvorska voda, stona voda
DISPERSION QUALITY OF BOTTLED WATER IN THE
SERBIAN MARKET
Božidarević D, Nikolić-Đorić E
Faculty of Agriculture, Novi Sad
Bottled water is an increasingly important part of the consumption
of drinking water in Serbia. This is helped by the weakness of the water
supply system, which in addition to insufficient amounts contains certain
elements often harmful to the health and unsuitable for drinking. It’s one
of the reasons why bottled water is becoming a substitute for well water
and tap water, and is all the more need for which households allocate
substantial domestic funding.
The aim of this paper is to examine the state of the quality of bottled
water in the Serbian market in order to provide consumers the possibility
of choice when buying and using the water for drinking.
For the customer - the consumer of bottled water quality involves
three major parts: the content (the number and amounts of macro and
micro elements and pH values), packaging and labelling.
Methods: We analyzed 24 bottled water produced in Serbia based on the
information declared on the packaging; dry residue at 180 º C, Bicarbonate
(HCO3-), Chloride (Cl-), Sulphate (SO42-), Sodium (Na+) , Potassium (Ka+),
Calcium (Ca ++), Magnesium (Mg ++) and pH value that is on only 9
bottled waters available for consumer insights. Data were analyzed using
multivariate methods - cluster analysis and principal component analysis.
Results: Quantifying differences in the content of individual elements
showed significant divergence in the offer bottled water. For each of
the 24 analyzed water contents of HCO3, Na+, Ca ++ and Mg ++ were
compared with values from the current Regulation on the quality and
other requirements for natural mineral water, natural spring water and
table water (SCG. 53/05).
Regulation sets that upper limits of elements HCO3-, Na+, Ca ++ i Mg ++
are 600mg/l, 200 mg/l, 150 mg/l i 50 mg/l, respectively. It was found that
314
in seven cases content of HCO3-, in four cases the content of Na+, in two
cases the content of Ca ++ and in one case the content of Mg ++ is higher
than prescribed.
Conclusion: The aim of this paper is to highlight the need for uniform
labelling of those elements that some bottled water contains in amount
more than prescribed by the Regulations and the mandatory labelling of
pH values, in
order to inform consumers.
Key words: Bottled water, pH value, mineral water, natural spring
water, table water
315
11.UP2 β-GLUKAN – VAŽNA KOMPONENTA
SVAKODNEVNE ISHRANE
Dodevska M1, Đorđević B2, Miletić I2, Sobajič S2, Đorđević P3,
Dimitrijević-Srećković V3
1
Centar za ispitivanje namirnica doo, Beograd, Srbija; 2Katedra za bromatologiju,
Farmaceutski Fakultet, Beograd, Srbija; 3Institut za endokrinologiju, dijabetes i
bolesti Metabolizma, Klinički centar Srbije, Beograd, Srbija
U promociji zdravog i kvalitetnog načina ishrane u današnje vreme
dijetna vlakna zauzimaju značajno mesto.
Dijetna vlakna su polimeri ugljenih hidrata sa tri ili više monomernih
jedinica, koji se ne apsorbuju u tankom crevu. Brojne naučne studije
ukazuju na fiziološki značaj ukupnih dijetnih vlakana kao i pojedinačnih
frakcija vlakana. Prva frakcija vlakana za koju je vezana zdravstvena izjava
je β-glukan. Evropska agencija za bezbednost prehrambenih proizvoda
(European Food Safety Authority, EFSA) je 2009, a Američka agencija za
hranu i lekove (Food and Drug Administration, FDA) je 1997, odobrila
prvu zdravstvenu izjavu da dnevni unos od 3 g β-glukana, poreklom iz
ovsa smanjuje nivo holesterola u krvi.
Cilj rada je bio da se odredi sadržaj dijetnih vlakana i β-glukana u
hrani koja je dostupna, uobičajena i koja se preporučuje kao zdrava i
korisna po ljudsko zdravlje.
U 30 uzoraka cerealija (sedam vrsta žitarica u sirovom i kuvanom
stanju, žita za doručak i nekoliko vrsta komercijalnih hlebova), određivana
su ukupna dijetna vlakna, β-glukan i energetska vrednost. Korišćene su
standardne AOAC metode. Za statističku obradu podataka je korišćena
ANOVA i post hoc Tuckey test.
Rezultati pokazuju da su ražane pahuljice najbogatije ukupnim dijetnim
vlaknima (18,4%), najnižu energetsku vrednost poseduje kuvana pšenica
(98 kcal), a β-glukan je najzastupljeniji kod ovsenih pahuljica (4,6%).
Adekvatan unos vlakana je jedan od važnih uslova za pravilnu
ishranu i dobro zdravlje. Pravilnom kombinacijom različitih namirnica
bogatih ukupnim dijetnim vlaknima i β-glukanom može se doći do
količina koje su pokazale povoljan efekat u smanjenju faktora rizika za
razvoj hroničnih nezaraznih bolesti.
Ključne reči: dijetna vlakna, β-glukan, cerealije
316
β-GLUCAN – IMPORTANT COMPONENT OF EVERYDAY
DIET
Dodevska M1, Đorđević B2, Miletić I2, Sobajič S2, Đorđević P3,
Dimitrijević-Srećković V3
1
Center for food Analysis, Belgrade, Serbia; 2 Department of Bromatology, University
of Belgrade, Faculty of Pharmacy, Serbia; 3 Institute for Endokrinology,
Diabetes and Metabolic Diseases, Clinical Center of Serbia, Belgrade, Serbia
Nowadays it is almost impossible to promote healthy and quality
lifestyle without considering the important role of dietary fiber as „an
essential part of a healthy diet“.
By the composition dietary fiber represents carbohydrate polymers
containing three or more monomer units, which cannot be absorbed in
small intestine. Many studies show that physiological effect of fibres, as
well as their particular fractions are directly dependent of their amounts.
European Food Safety Authority (EFSA) and Food and Drug
Administration (FDA) have approved in 2009. and 1997. respectively
the health declaration that daily intake of 3 g β-glucan from oats lowers
serum cholesterol level.
The aim of this study was analytically to verify that the food in our
everyday diet, can satisfy the recommended amount of fiber as well as amount
of β-glucan which give positive results in promotion of healthy lifestyle.
In 30 samples of commonly consumed foods, seven sorts of grains (raw
and thermally treated) and several sorts of bread and breakfast cereals, the
content of total dietary fiber, β-glucan, and well as the energy value was
determined. The analyses were performed by standard AOAC procedures.
The data were statistically analyzed by ANOVA and post hoc Tuckey test.
The most prominent source of fiber is rye flakes (18.4±0.64%). The
lowest energy value has a cooked wheat. The best sources for β-glucan is
oat flakes (4.6±0.25).
The adequate intake of fiber is one of the important premises for
optimal nutrition and good health. Proper combinations of various foods
rich in total fibers and β-glucan could provide amounts that have shown
a positive health effect.
Key words: dietary fiber, beta glucan, cereals
317
11.UP3 ANALIZA ŠEĆERA U VOĆNIM
SOKOVIMA PRIMENOM VISOKOEFIKASNE TEČNE
HROMATOGRAFIJE
Bušatlić A1, Krstić M2, Basić Z3, Ražić S1
Katedra za analitičku hemiju, Farmaceutski fakultet Univerziteta u Beogradu;
2
Katedra za farmaceutsku tehnologiju, Farmaceutski fakultet Univerziteta u
Beogradu; 3Vojnomedicinska Akademija, Beograd
1
Cilj: Brojne supstance, koje se mogu određivati u različitim vrstama
namirnica, mogu biti različitog biološkog hemijskog ili fizičkog porekla.
Analiza šećera, naročito u voćnim sokovima, je veoma važna imajući
u vidu nutritivni značaj, kao i povećane zahteve u kontroli hrane kada
su u pitanju pojedine frakcije ugljenih hidrata u sveže pripremljenim
proizvodima. S obzrom na ekspanziju industrijske proizvodnje voćnih
sokova i značaj stabilnosti mono- i disaharda za kavlitet proizvoda,
domaći sokovi, kao «funkcionalna hrana» postaju predmet sve veće
pažnje naučne javnosti.
Metode: U ovom radu je analiziran sadržaj osnovnih šećera u voćnim
sokovima primenom visokoefikasne tečne hromatografije (HPLC).
Analiziran sadržaj glukoze, fruktoze i saharoze u sokovima od ribizle,
višnje, breskve, kajsije i jagode, kao i u dva sirupa od višnje i kajsije, domaće
proizvodnje. Određivanje je bilo zasnovano na poređenju hromatograma
rastvora standarda saharoze, glukoze i fruktoze i rastvora razblaženog
soka. Temperatura na kojoj je hromatografska analiza izvođena je
90⁰C , eluiranje je bilo izokratsko, kao mobilna faza korišćena je voda,
separaciona kolona Nucleogel Sugar Ca, i refraktrometrijski detektor.
Rezultati: Analizom je pokazano da sadržaj glukoze varira u rasponu
od 3,149-38,405 g/100 mL, fruktoze od 1,931-30,851 g/100 mL, i saharoze
od 0,670-6,072 g/100 mL. Sadržaj glukoze i fruktoze se ne razlikuje mnogo
između sokova, dok je u sirupima za 10 puta veći u odnosu na sokove.
Zaključak: U analiziranim uzorcima nisu uočene veće varijacije
kad je u pitanju sadržaj saharoze u sokova i sirupima pripremljenim za
upotrebu, osim u jednom uzorku sa značajno nižom koncentracijom
zbog uticaja enzima i voćnih kiselina.
Ključne reči: voćni šećeri, HPLC
318
THE ANALISYS OF SUGAR IN FRUIT JUICES BY HIGH
PERFOMANCE LIQUID CROMATOGRAPHY
Bušatlić A1, Krstić M2, Basić Z3, Ražić S1
Department of Analytical Chemistry, Faculty of Pharmacy, Belgrade University;
2
Department of Pharmaceutical Technology, Faculty of Pharmacy, Belgrade
University; 3Military Medical Academy, Belgrade
1
Objectives: Numerous substances, of different kinds, in groceries
could have diverse biological, chemical or physical origin. Analysis of
sugars, especially in fruit juices, is very important because of its nutritive
importance and the increased demands in food control, especially
for fractions of carbohydrates in fresh products. Home-made juices as
„functional food“ are in the focus of scientific attention because of the
expansion of industrial manufacturing of fruit juices and importance of
monosaccharides and disaccharides stability for the products quality.
Method: In this work determination of content of basic sugar in fruit
juices, by applying a high performance liquid chromatography (HPLC),
was performed. Content of glucose, fructose and saccharose was analysed
in currant, cherry, peach, apricot and strawberry juices and in home-made
cherry and apricot syrups. Quantification was based on comparison of
chromatograms of standard solutions of saccharose, glucose and fructose
with our samples. Applied temperature of the procedure was 90⁰C, the
elution was isocratic, water as mobile phase, column Nucleogel Sugar Ca
and refractrometric detector.
Results: The obtained results showed that concentrations of gucose
vary in the range 3,149-38,405 g/100 mL, fructose in the range 1,931-30,851
g/100 mL and saccharose in the range 0,670-6,072 g/100 mL. Measured
concerntrations of glucose and fructose do not exhibit significant
variations in juices however, they are ten times higher in syrups.
Conclusion: In all samples, juices and syrups, concentrations of
saccharose do not differ significantly, except for one sample where much
lower content was measured probably due to enzymatic decomposition.
Key words: fruit sugars, HPLC
319
11.UP4 KVALITET MEDA PROIZVEDENOG U CRNOJ GORI
Đuričković M¹, Mališić N¹, Mugosa B¹,Nedić A 2, Bajić B1, Jovićević Lj3
Institut za javno zdravlje Crne Gore; 2NIS GASPROM, Novi Sad
³JZU Dom zdravlja Bar
1
Cilj rada je ispitivanje kvaliteta meda proizvedenog u Crnoj Gori.
Materijal: Za analizu je uzeto 42 uzorka meda različitih vrsta. U
svum uzorcima određivan je sadražaj vode, ukupnih kisjelina, ukupnih
šećera, direktno redukujućih šećera, saharoze, hidroksimetilfurfurola,
mineralnih materija, Pb, Cd, As, Hg, Zn, Fe, Cu, Mn, Cr i Ni. Korišćene
su uobičajene analitičke tehnike i AAS.
Rezultati: Sadržaj vode u ispitivanim uzorcima kretao se od 17,0
% kod bagremovog meda do 19,2% kod meda kadulje.Sadržaj ukupnih
kisjelina bio je najmanji kod bagremovog meda (10,0 mmol/kg) a najveći
kod meda kadulje (40,0 mmol/kg), dok je sadržaj ukupnih šećera manje
varirao i iznosio je od 76,2% do 82,0%, kao i direkto redukujućih šećera
(od 73,7% do 76,7%). Nešto veća razlika zapažena je u sadržaju saharoze
od 3,3% kod livadskog meda do 7,0% kod meda kadulje. Bagremov med
imao je najmanji sadržaj hidroksimetilfurfurola (6,0 mg/kg) a cijetni
med najveći (20,6 mg/kg). Najmanji sadržaj mineralnih materija imao
je livadski med (0,35%), dok su šumski i bagremov med imali 0,55%
mineralnih materija.
Sadržaj Pb, Hg, As, Cd i Cr u svim uzorcima bio je ispod granice
detekcije. Šumski med imao je najveći sadržaj Zn (4,5 mg/kg) a najmanji
livadski (1,10 mg/kg). Šumski med imao je takođe i najveći sadražaj Fe,
Cu, Mn i Ni, a bagremov najmanji.
Zaključak: Ispitani uzorci meda odlikovali su se dobrim kvalitetom.
Povoljni klimatsko-vegetacijski uslovi, saraznovrsnom pašom za pčele,
velike površine prirodnih livada i pašnjaka, koji obiluju medonosnim
biljem u Crnoj Gori rezultiraju proizvodnjom vrlo kvalitetnog meda.
Ključne reči: med, sadržaj, kvalitet
320
QUALITY OF HONEY PRODUCED IN MONTENEGRO
Đuričković M¹, Mališić N¹, Mugosa B¹,Nedić A 2, Bajić B1, Jovićević Lj3
Institute of Public Health of Montenegro; 2NIS GASPROM, Novi Sad
3
JZU Health center Bar³
1
The aim of this study is to evaluate the quality of honey produced in
Montenegro.
Materials and methods: Total of 42 collected samples of different
types of honey were analyzed. In accordance with relevant national
legislation all samples were analyzed for moisture, acidity, total sugars,
total reducing sugar, sucrose content, but also for hydroxymethyl furfural
(HMF), minerals, Pb, Cd, As, Hg, Zn, Fe, Cu, Mn, Cr and Ni content.
Usual analytical techniques and AAS were used.
Results: The moisture content of analyzed honey samples ranged
from 17.0% in acacia honey to 19.2% in sage honey samples. Total acidity
was lowest in acacia honey (10.0 mmol / kg) and the highest in sage honey
(40.0 mmol/kg), while the total sugar content less varied and ranged from
76.2% to 82.0%, similar to total reducing sugar (from 73.7% to 76.7%).
Slightly larger difference was noticed in the content of sucrose, which
ranged from 3.3% in meadow honey to 7.0% for sage honey. Acacia honey
had the lowest content of hydroxymethyl furfural (6.0 mg / kg) while
flower honey had the largest (20.6 mg / kg). Meadow honey had the lowest
(0.35%), while forest and acacia honey had the highest (0.55%) mineral
matter content.
Content of Pb, Hg, As, Cd and Cr in all samples was below method
detection limits. Forest honey had the highest content of Zn (4.5 mg / kg),
while the wild flower honey had the lowest (1.10 mg/kg). Forest honey also
contained the highest concentration of Fe, Cu, Mn and Ni, while acacia
honey contained lowest concentration of the mentioned ingredients.
Conclusion: Favorable climatic and vegetation conditions followed
with diverse pastures for bees, large areas of natural meadows and
pastures that are rich with honey plants, resulted in production of high
quality honey in Montenegro.
Key words: honey, content, quality
321
11.UP5 SADRŽAJ UKUPNE MASTI I HOLESTEROLA U
SVEŽEM I PEČENOM PILEĆEM MESU
Vranić D1, Milić D2, Milićević D1, Matekalo-Sverak V1, Trbović D1, Babić J1,
Korićanac V1
1
Institut za higijenu i tehnologiju mesa, Beograd, 2 Perutnina Ptuj-Topiko ad, Bačka Topola
Sadržaj masti i holesterola u mesu je, s obzirom na njihov značaj
za kvalitet i nutritivnu vrednost mesa, veoma važan za potrošače. Cilj
rada bio je određivanje i poređenje sadržaja ukupne masti i holesterola u
svežem i pečenom pilećem mesu, u belom mesu (meso grudi) i crvenom
mesu (meso bataka sa karabatakom). Uzorci mesa grudi i mesa bataka sa
karabatakom, uzimani su od ohlađenih trupova brojlera provenijencije
Ross 308. Brojleri su hranjeni kompletnim smešama koje su zadovoljavale
potrebe brojlera u tovu koji je trajao 42 dana. Sadržaj ukupne masti i
holesterola određivan je u svežem i pečenom mesu grudi (m. pectoralis
major) i mesu bataka sa karabatakom (mišići tibio-femoralne regije).
Sadržaj ukupne masti određen je ekstrakcijom masti petroletrom po
Soxhletu, nakon kisele hidrolize uzorka (SRPS ISO 1443/1992). Sadržaj
holesterola, određen je, nakon direktne saponifikacije (bez predhodne
ekstrakcije lipida), prema metodi Maraschiello i sar. (1996), tehnikom
visoko efikasne tečne hromatografije.
Sadržaj ukupne masti bio je u svežem mesu grudi 5,53 ± 0,61%, a
u svežem mesu bataka sa karabatakom 9,64 ± 0,64%. U pečenom
mesu grudi, utvrđen je manji sadržaj ukupne masti (6,05 ± 0,31%)
nego u pečenom mesu bataka sa karabatakom (14,73 ± 0,56%). Sadržaj
holesterola bio je veći u svežem mesu bataka sa karabatakom (83,95 ±
9,20 mg/100g) nego u svežem mesu grudi (62,09 ± 12,57 mg/100g), što je
u skladu sa literaturnim podacima. Takođe, u pečenom mesu bataka sa
karabatakom, utrvrđen je veći sadržaj holesterola (93,95 ± 9,00 mg/100g)
nego u pečenom mesu grudi (88,58 ± 5,20 mg/100g).
Na osnovu dobijenih rezultata, može se zaključiti da je sadržaj
ukupne masti i holesterola bio manji u svežem i pečenom belom mesu
(meso grudi) u odnosu na njihov sadržaj u svežem i pečenom crvenom
mesu (meso bataka sa karabatakom).
Ključne reči: pileće meso, mast, holesterol
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FAT AND CHOLESTEROL CONTENT IN FRESH AND
ROASTED CHICKEN MEAT
Vranić D1, Milić D2, Milićević D1, Matekalo-Sverak V1, Trbović D1, Babić J1,
Korićanac V1
1
Institute of meat hygiene and technology, Kaćanskog 13, 11 000 Beograd, Srbija,
2
Perutnina Ptuj-Topiko ad, Petefi Brigade 2, 24 300 Bačka Topola, Srbija
Fat and cholesterol content of meat, due to their importance for meat
quality and nutritional value, are very important for consumers. The aim
of this paper was determination and comparison of total fat and cholesterol
content in fresh and roasted chicken meat; in white meat (breast meat)
and red meat (drumstick meat). Samples of breast and drumstick meat
were taken of chilled broilers’ carcasses, provenience Ross 308. Broilers
fed the complete feed mixtures that met broilers’ nutritional needs during
the fattening period for 42 days. Total fat and cholesterol content were
determined in fresh and roasted breast (m. pectoralis major) and drumstick
meat (muscles of regio tibio-femoralis). Total fat content was determined
by extraction of fat by petroleter (Soxhlet) after acid hydrolysis of samples
(SRPS ISO 1443/1992). Cholesterol content was determined according to
Maraschiello et al. (1996) by efficient liquid chromatography, after direct
saponification (without prior lipid extraction).
The total fat content in fresh breast meat was 5.53 ± 0.61% and in fresh
drumstick meat 9.64 ± 0.64%. In roasted breast meat, the total fat content
(6.05 ± 0.31%) was less than total fat content in roasted drumstick meat
(14.73 ± 0.56%). Cholesterol content was higher in fresh drumstick meat
(83.95 ± 9.20 mg/100g) than in fresh breast meat (62.09 ± 12.57 mg/100g),
that is in accordance to literature data. Also, in roasted drumstick meat,
the cholesterol content 93.95 ± 9.00 mg/100g) was higher than in roasted
breast meat (88.58 ± 5.20 mg/100g).
The obtained results indicate that total fat and cholesterol content
were lower in fresh and roasted white meat (breast meat) in comparison
with their contents in fresh and roasted red meat (drumstick meat).
Key words: chicken meat, fat, cholesterol
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11.UP6 VALIDACIJA METODE ZA ODREĐIVANJE
SINTETIČKIH PREHRAMBENIH BOJA U
OSVEŽAVAJUĆIM BEZALKOHOLNIM PIĆIMA I
DIJETETSKIM PROIZVODIMA HPLC-DAD TEHNIKOM
Vlajković J, Stanković M, Tadić M, Vuković G
Upotreba bojenih agenasa, kako bi se hrana učinila psihološki i estetski
prihvatljivijom, poznata je vekovima. Primena sintetičkih boja, međutim,
datira od sredine XlX veka. Zbog svoje potencijalne toksičnosti, upotreba
sintetičkih boja je regulisana zakonima i vrednostima za prihvatljiv
dnevni unos (PDU). U našoj zemlji, upotreba sintetičkih boja je definisana
Pravilnikom o kvalitetu i uslovima upotrebe aditiva u namirnicama
i o drugim zahtevima za aditive i njihove mešavine (Sl. list SCG br.
56/03.4/04, 5/04,16/05). Najčešće tehnike za analizu sintetičkih boja su:
UV-VIS spektrofotometrija, tankoslojna hromatografija (TLC), kapilarna
elektroforeza (CE), jonska hromatografija (IC) i tečna hromatografija
visoke performanse (HPLC). Cilj ovog rada je bio postavka, validacija i
primena HPLC metode sa UV detekcijom u određivanju sintetičkih boja
kao aditiva u hrani. U našem radu, analizirano je jedanaest sintetičkih
boja (E102, E104, E110, E122, E123, E124, E129, E131, E132, E133,
E151), reverzno-faznom tečnom hromatografijom uz upotrebu DAD
detektora, nakon separacije na C-18 koloni. Mobilna faza se sastojala
od vodenog rastvora amonijum acetata (pH 6,5) i smeše metanola i
acetonitrila (50/50, v/v) u gradijentnom modu. Metoda je optimizirana
na maksimumu apsorpcije za svaku sintetičku boju. Rezultati ispitivanja
su dati kao parametri validacije metode. Relativne standardne devijacije
(RSD%) za retenciona vremena i površine pikova za 11 sintetičkih boja su
se kretale u opsegu od 0,01% za E133 do 0,08% za E123, odnosno od 0,02%
za E133 do 0,57% za E104. Tačnost metode je određena na spajkovanom
uzorku osvežavajućeg bezalkoholnog pića (OBP) na tri koncentraciona
nivoa u tri ponavljanja (od 2 mg/L do 10 mg/L) za sve boje i kretala se
od 77,9% (RSD 0,56%) za E110 do 106,8% (RSD 0,54%) za E122. Limiti
detekcije (izračunati kao odnos signala i šuma bazne linije 3/1), kretali
su se od 0,02mg/L za E131, do 0,34 mg/L za E104. Optimizovana
metoda je primenjena za identifikaciju i kvantifikaciju sintetičkih boja u
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uzorcima osvežavjućih bezalkoholnih pića i dijetetskih proizvoda. Zbog
relativno jednostavne pripreme uzorka, pouzdanosti, osetljivosti i brzine
analize, metoda se pokazala primenjivom i efikasnom u rutinskom
laboratorijskom radu.
Ključne reči: sintetičke boje, dijetetski proizvodi, OBP, HPLC, DAD
VALIDATION OF THE METHOD FOR DETERMINATION
OF SYNTHETIC FOOD DYES IN SOFT DRINKS AND
DIETARY PRODUCTS BY REVERSED-PHASE HIGHPERFORMANCE LIQUID CHROMATOGRAPHY WITH
DIODE-ARRAY DETECTOR
Vlajković J, Stanković M, Tadić M, Vuković G
Institute of Public Health, Belgrade
The use of colours for making foodstuffs aesthetically and
psychologically attractive has been known for centuries. The use of an
array of synthetic dyes started in food industry in the middle of the 19th
century. Due to its toxicity, synthetic dyes are strictly controlled by laws
and acceptable daily intake (ADI) values for food safety. In our country,
the maximum permissible levels for synthetic food dyes in different
commodities are defined by National regulative. A large number of
analytical methods for food colors have been proposed, such as UV/
VIS spectrophotometry, thin layer chromatography (TLC), capillary
electrophoresis (CE), ion chromatography (IC) and high-performance
liquid chromatography (HPLC). In this paper eleven synthetic dyes
(E102, E104, E110, E122, E123, E124, E129, E131, E132, E133, E151)
commonly used as colorant in soft drinks and dietary products, were
separated on RP-C18 column and quantified by high performance liquid
chromatography with photodiode array detection (DAD). The aim of
this work was development, validation and application of HPLC-DAD
method in determination of synthetic dyes as additives in food. Mobile
phase consisted of 0, 1 mol/L of ammonium acetate aqueous solution (pH
6, 5) and methanol–acetonitrile (50:50, v/v) in gradient mode. Results of
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experimental work have been presented as method validation parameters.
Detection wavelengths for HPLC were selected from the optimum
absorbance for each compound. Relative standard deviations of retention
time and peak area for eleven synthetic dyes were from 0, 01% for E133 to
0, 08% for E123; from 0, 02% for E133 to 0, 57% for E104, respectively. The
detection limit (at a signal-to-noise ratio of 3) ranged from 0, 02 mg/L for
E131, to 0, 34 mg/L for E104. The recoveries of these compounds added
to soft drink at tree concentration levels (2 mg/L - 10 mg/L) analyzed in
triplicates ranged from 77,9% (RSD 0,56%) for E110 to 106,8% (RSD 0,54%)
for E122. The method was applied to the identification and determination
of synthetic dyes in several soft drinks and dietary products. Sample
preparation simplicity, reliabillity, sensitivity and relativelly short time of
analysis of the method has prooved that it can be successfully applied in
routine laboratory work.
Key words: synthetic dyes, dietary products, soft drinks, HPLC, DAD
326
11.P01 NEKE VRSTE SNEK PROIZVODA KAO IZVOR
MOLIBDENA
Jančić D, Anđelić S, Raičević Lj
JU Centar za ekotoksikološka ispitivanja Crne Gore
Uvod: Molibden u organizmu čovjeka igra važnu ulogu u smanjenju
količine toksina na bazi sulfita i nitrozamina koji nastaju u metabolitičkim
procesima, a može spriječiti karijes i anemiju. Takođe je bitan faktoru u
procesu normalnog rada ćelija i u metabolizmu azota. Molibden je dio
sulfit-oksidaze, enzima koji razgrađuje sulfite. Sulfiti se nalaze u hrani
bogatoj proteinima, kao i u konzervansima i ljekovima. Molibden je
takođe sastavni dio enzima ksantin-oksidaze i aldehid-oksidaze koji
u organizmu učestvuju u proizvodnji genetskog materijala i proteina.
Ksantin-oksidaza takođe učestvuje u oksidaciji purina i pirimidina i
proizvodnji mokraćne kiseline. Uzimajući ovo u obzir možemo govoriti
o antioksidativnim svojstvima ovog mikronutrijenta.
Cilj: Cilj ovog rada je utvrđivanje sadržaja molibdena u snek proizvodima
i definisanje količine ovih proizvoda čije konzumiranje može zadovoljiti
njegov preporučeni dnevni unos (PDU) koji za odrasle osobe iznosi 50 mg.
Metode: Sadržaj molibdena određen je u sedam uzoraka snek
proizvoda: pečeni lješnik, prženi indijski orah, pečene leblebije, pečeni
kikiriki, pečene sjemenke bundeve, pečeni pistaći i pržena soja. Uzorci
su pripremljeni za analizu upotrebom mikrotalasne razgradnje, a sadržaj
molibedena određen je korišćenjem ICP-OES tehnike. Istovremeno je u
navedenim proizvodima procijenjena energetska vrijednost na osnovu
sadržaja proteina, ugljenih hidrata i masti.
Rezultati i diskusija: Utvrđeni sadržaj molibdena u analiziranim
proizvodima kreće se od 35,2 mg/100 g u indijskom orahu do 163,7
mg/100 g u sjemenkama bundeve. Uzimajući u obzir procijenjenu
energetsku vrijednost ovih proizvoda koja se kreće od 312 kcal/100 g za
leblebije do 689 kcal/100 g za pečeni lješnik, njihova količina neophodna
za zadovoljenje PDU molibdena kreće se od 31 g sjemenki bundeve do
142 g indijskog oraha. Ovo predstavlja 9,0 - 43,8% energije režima ishrane
baziranog na unosu 2000 kcal dnevno.
Zaključak: Zaključuje se da snek proizvodi predstavljaju dobar izvor
molibdena. Imajući u vidu njihovu visoku energetsku vrijednost, samo
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neki od njih konzumirani u potrebim količinama ne čine više od 10%
ukupne dnevno potrebne energije.
Ključne riječi: molibden, snek proizvodi, sadržaj
SOME SNACK PRODUCTS AS DIETARY SOURCES OF
MOLYBDENUM
Jančić D, Anđelić S, Raičević Lj
PI Center for Ecotoxicological Research of Montenegro
Introduction: Molybdenum has an important role in the breaking
down of sulfite toxin and nitrosamines made in metabololitical processes
in the body and may prevent cavities and anemia. It is also an important
factor for normal cell function and nitrogen metabolism. Molybdenum
is part of sulfite-oxidase, an enzyme that metabolise sulfites. Sulfites
are found in protein reach food as well as food preservatives and drugs.
Molybdenum is also part of xanthine-oxidase and aldehyde-oxidase both involved in the body’s production of genetic material and proteins.
Xanthine-oxidase also helps the body to oxidize purine and pyrimidine
and produce uric acid. Based on that, we can talk about the antioxidant
properties of these micronutrients.
Objective: The objective of this paper was to determine the
molybdenum content in selected snack products and to define the amount
of consumption of these products which can satisfy recommended daily
allowance (RDA) of 50 mg for this micronutrient.
Materials and methods: Molybdenum content was determined in
seven samples of snack products: roasted hazelnut, fried cashews, roasted
chickpeas, roasted peanuts, roasted pumpkin seeds, fried pistachio nuts
and fried soybeans. Samples were prepared for analysis using a microwave
digestion and molybdenum content was determined using ICP-OES. At
the same time for these products energy value was estimated based on the
content of proteins, carbohydrates and fats.
Results and discussion: Determined molybdenum content in the
analyzed products ranged from 35.2 mg/100 in fried cashews to 163.7
mg/100 g in pumpkin seeds. The intake necessary to satisfy RDA for
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molybdenum was in the range from 31 g of pumpkin seeds to 142 g of
cashews. Taking into consideration the estimated energy value of these
products, which was in the range from 312 kcal/100 g for chickpeas to 689
kcal/100 g for roasted hazelnut, daily intake of snack products necessary
to fulfill RDA values would comprise 9.0 - 43.8% of daily energy based on
2000 kcal daily intake.
Conclusion: Based on these results it can be concluded that thermally
treated seeds and nuts as snack products are important sources of
molybdenum but only some of them consumed in needed amounts
represent no more than 10% of total daily required energy.
Key words: molybdenum, snack products, content
329
11.P02 KONTROLA KVALITETA PEKARSKIH
PROIZVODA U BRANIČEVSKOM I PODUNAVSKOM
OKRUGU
Milošević M, Pavlović Z, Đurić S
Zavod za javno zdravlje Požarevac
Uvod i cilj: Pekarski proizvodi, a naročito hleb, važni su izvori
hranljivih materija i energije i veoma su zastupljeni u svakodnevnoj
ishrani stanovništva Srbije. Cilj ovog rada je da se ispita kvalitet pekarskih
proizvoda u Braničevskom i Podunavskom okrugu.
Metodologija: U Zavodu za javno zdravlje Požarevac tokom 2011.
godine izvršena je kontrola kvaliteta 603 uzorka pekarskih proizvoda,
akreditovanim metodama, a izbor parametara je bio u skladu sa
„Pravilnikom o kvalitetu žita, mlinskih i pekarskih proizvoda, testenina
i brzo smrznutih testa“. Analizirane su sledeće vrste pekarskih proizvoda:
299 uzoraka punjenog peciva, 88 uzoraka hleba, 65 uzoraka bureka,
61 uzorak belog peciva, 37 uzoraka brzo smrznutog testa, 27 uzoraka
pogačica kao i 26 uzoraka ostalih pekarskih proizvoda.
Rezultati i diskusija: Dobijeni rezultati pokazali su da je od ukupno
603 uzorka pekarskih proizvoda, 28 bilo neispravno. Najveći procenat
neispravnosti je zapažen u pogačicama, od 27 uzoraka analizom je
dobijen smanjeni sadržaj masti u 11 uzoraka, odn. U 40,7%. Analizom
brzo smrznutog testa sa nadevom, utvrđena je neispravnost 4 uzorka
(10,8%), zbog smanjenog sadržaja nadeva. Zbog smanjenog sadržaja masti
neispravno je bilo 9,2% uzoraka bureka, a kod punjenog peciva, usled
smanjenog sadržaja mase za punjenje, 6 uzoraka je bilo neispravno (2%).
Za ostale vrste proizvoda dobijeni su rezultati koji odgovaraju uslovima
Pravilnika.
Zaključak: Analiza pekarskih proizvoda pokazala je da su
pekarski proizvodi na području Braničevskog i Podunavskog okruga
zadovoljavajućeg kvaliteta, kada je u pitanju fizičko-hemijski sastav,
jer je od ukupnog broja uzoraka samo 4,6% neispravno, pri čemu se
neispravnost uglavnom odnosi na smanjeni sadržaj masti i nadeva u
proizvodu, što ne ugrožava značajno zdravlje stanovništva.
Ključne reči: kontrola kvaliteta, pekarski proizvodi, hleb, pecivo
330
QUALITY CONTROL OF BAKERY PRODUCTS IN
BRANIČEVO AND PODUNAVLJE REGIONS
Milošević M, Pavlović Z, Đurić S
Institute for Public Health Požarevac
Introduction and objective: Bakery products, especially bread, are
important sources of nutrients and energy, and are highly represented
in the Serbian nutrition. The purpose of this work was to determine the
quality of bakery products in Branicevo and Podunavlje regions.
Methodology: In 2011 the laboratory of the Public Health Institute
Pozarevac performed quality control in 603 samples of bakery products
by accredited analytical methods in accordance with the Serbian
Regulation. The following types of bakery products were analyzed: 299
samples of filled pastry, 88 samples of bread, 65 samples of burek pies, 61
samples of white pastry, 37 samples of quickly frozen dough, 27 samples
of pastry “pogačice“, and 26 samples of other bakery products.
Results and discussion: The results discovered 28 incorrect samples
from a total of 603 analyzed bakery products. Pastry “pogačice” had the
highest percentage of incorrect samples (40.7%) because fat content was
lower than allowed. The analysis of quickly frozen dough with filling
found 10.8% incorrect samples due to a reduced content of the filling. A
reduced content of the filling was also the reason of the incorrectness of
2% of filled pastry. From the total number of the samples of burek pies,
a fat content lower than allowed was present in 9.2%. For other types of
products, the obtained results are according to the Regulation.
Conclusion: It can be concluded that the quality of bakery products
in Branicevo and Podunavlje is satisfactory, since out of the total number
of samples only 4.6% are incorrect, and the fault is mainly related to a
reduced content of fat or filling in the product, which does not significantly
threaten human health.
Key words: quality control, bakery products, bread, pastry
331
11.P03 KONTROLA KVALITETA MEDA U
BRANIČEVSKOM OKRUGU
Đurić S, Pavlović Z, Milošević M
Uvod i cilj: Med je prirodna, visokokalorična i lako svarljiva
namirnica visoke biološke vrednosti. Da bi se med kao namirnica mogao
koristiti neophodno je da zadovolji određene zahteve kvaliteta. Cilj ovog
rada je da se ispita kvalitet meda u Braničevskom okrugu, tradicionalno
poznatom po pčelarskoj proizvodnji.
Metodologija: U Zavodu za javno zdravlje Požarevac, tokom 2010.
i 2011. godine, akreditovanim metodama, izvršeno je ispitivanje fizičko
hemijskih parametara 75 uzorka cvetnog, 73 uzorka bagremovog, 3
uzorka lipovog i 3 uzorka suncokretovog meda. Uzorci su analizirani
u skladu sa Pravilnikom o kvalitetu i drugim zahtevima za med, druge
pčelinje proizvode, preparate na bazi meda i drugih pčelinjih proizvoda.
Ispitivani su organoleptički pregled, sadržaj redukovanih šećera, saharoze,
vode, mineralnih materija, materija nerastvornih u vodi, kiselost meda,
aktivnost dijastaze i sadržaj hidroksimetilfurfurola.
Rezultati i diskusija: Analizom ukupno 154 uzorka meda pronađena
je neispravnost 4 uzorka (1 uzorak bagremovog meda i 3 cvetnog meda).
Glavni uzrok neispravnosti predstavlja smanjena aktivnost dijastaze, a
u istim uzorcima utvrđen je i povećan sadržaj hidroksimetilfurfurola.
Izuzetno visoke vrednosti hidroksimetilfurfurola (iznad 100 mg/kg)
detektovane su u dva uzorka. Utvrđene neispravnosti ukazuju na mogućnost
falsifikovanja, termičkog izlaganja ili nepravilnog čuvanja meda.
Zaključak: Na osnovu dobijenih rezultata može se zaključiti da je na
području Braničevskog okruga kvalitet meda na zadovoljavajućem nivou
jer je samo 2,6% uzoraka bilo neispravno.
Ključne reči: kontrola kvaliteta, med.
332
QUALITY CONTROL OF HONEY IN BRANIČEVO DISTRICT
Institute for Public Health Pozarevac
Introduction and objective: Honey is a natural, high-calorie and
easily digestible food with a high biological value. Certain quality
requirements must be reached for honey as a natural material. The aim of
this study was to investigate the quality of honey in Branicevo District,
traditionally known for its honey production and beekeeping.
Methodology: During 2010 and 2011, the Institute for Public Health
Pozarevac conducted a research of the quality of 75 samples of floral
honey, 73 samples of acacia honey, 3 samples of linden honey and 3
samples of sunflower honey. The samples were analyzed in accordance
with the Regulations on the quality and other requirements for honey,
other bee products, and products based on honey and other bee products.
The research included an organoleptic examination, the determination
of the content of reduced sugar, sucrose, water, minerals and matter
insoluble in water, the acidity of honey, diastase activity and content of
hydroxymethylfurfurol.
Results and discussion: The analysis of 154 samples of honey found
that 4 samples were not in accordance with the Serbian Regulation (1
sample of acacia honey and 3 samples of floral honey). The main cause
of failure was a decreased activity of diastase and, in the same samples,
increased content of hydroxymethylfurfurol. Extremely high values
of hydroxymethylfurfurol (above 100 mg / kg) were detected in two
samples. Identified faults indicate the possibility of fraud, heat exposure
or improper storage of honey.
Conclusion: Based on the obtained results, it can be concluded that
the quality of honey in Branicevo District is satisfactory since only 2.6%
of samples were incorrect.
Key words: quality control, honey.
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11.P04 KONTROLA KVALITETA PROIZVODA OD MESA
U BRANIČEVSKOM I PODUNAVSKOM OKRUGU
Uvod i cilj: Meso i proizvodi od mesa zauzimaju važno mesto u ishrani
ljudi i tradicionalno su veoma zastupljeni u svakodnevnoj ishrani našeg
stanovništva. Značajan su izvor punovrednih belančevina, vitamina B
grupe, mineralnih materija (Mg i P) i mikroelemenata (Fe, Zn ,Cu, Se).
Cilj ovog rada je da se ispita kvalitet proizvoda od mesa u Braničevskom
i Podunavskom okrugu.
Metodologija: U Zavodu za javno zdravlje Požarevac, tokom 2010.
i 2011. godine, akreditovanim metodama, izvršeno je ispitivanje fizičko
hemijskih parametara u 88 uzoraka proizvoda od mesa. Uzorci su
analizirani u skladu sa Pravilnikom o kvalitetu i drugim zahtevima
za proizvode od mesa. Ispitivani su sadržaj proteina, relativan sadržaj
proteina vezivnog tkiva, sadržaj ukupnih fosfata u 54 uzoraka grubo i fino
usitnjenih barenih kobasica, 9 uzoraka drugih vrsta kobasica, 7 uzoraka
slanine, 13 uzoraka dimljenih proizvoda i 5 uzoraka ostalih proizvoda od
mesa. Po zahtevu inspekcije u 13 uzoraka različitih proizvoda od mesa
određen je sadržaj nitrita.
Rezultati i diskusija: Dobijeni rezultati pokazuju da je od ukupnog
broja ispitanih uzoraka 9 (10,23 %) odstupalo od propisanih vrednosti.
Najčešći uzrok neispravnosti predstavlja povećan sadržaj ukupnog fosfora
(4,55%) a zatim sledi povećan relativan sadržaj proteina vezivnog tkiva
(3,41 %). Zabrinjava podatak da je čak 2 od 13 uzoraka (15,38%) imalo
povećan sadržaj nitrita. Uzroci neispravnosti nisu u korelaciji sa vrstom
proizvoda od mesa, izuzev sadržaja nitrita kod kojih svi neispravni uzorci
pripadali grupi dimljenih proizvoda.
Zaključak: Na osnovu dobijenih rezultata može se zaključiti da je na
području Braničevskog i Podunavskog okruga neophodna kontinuirana
kontrola kvaliteta proizvoda od mesa. Pojačan monitoring uticao bi na
povećanje odgovornosti proizvođača i poboljšanje kvaliteta proizvoda od
mesa, što bi smanjilo i rizike po zdravlje stanovništva povezane sa lošim
kvalitetom ovih proizvoda.
Ključne reči: kontrola kvaliteta, meso, proizvodi od mesa
334
QUALITY CONTROL OF MEAT PRODUCTS IN
BRANIČEVO AND PODUNAVLJE REGIONS
Institute for Public Health Požarevac
Introduction and objective: Meat and meat products occupy an
important place in the human diet and have been traditionally very present
in the daily nutrition of our population. They are a significant source of
protein, B vitamins, minerals (Mg and P) and trace elements (Fe, Zn, Cu, Se).
The aim of this study was to investigate the quality of the meat products in
Branicevo and Podunavlje regions.
Methodology: During 2010 and 2011, the Institute for Public Health
Pozarevac conducted a research of the quality of 88 samples of meat products
by accredited methods. The samples were analyzed in accordance with the
Regulations on the quality and other requirements for meat products. The
research included the determination of protein content, the relative content
of connective tissue protein and total phosphate content in 54 samples of
coarse and finely cut sausages, 9 samples of other sausages type, 7 samples of
bacon, 13 samples of smoked meat products and 5 other meat products. In
inspections on request, 13 different samples of meat products were analyzed
for the content of nitrite. Upon the request of the Inspection, 13 different
samples of meat products were analyzed for the content of nitrite
Results and discussion: The results showed that 10.23% of analyzed
samples were not in accordance with the Serbian Regulation. The most
common cause of failure was an increased phosphorus content (4.55%)
followed by a relative increase in the connective tissue protein content (3.41%).
A worrying fact is that 2 out of 13 analyzed samples (15.38%) had a higher
concentration of nitrite, and that all incorrect samples belonged to the group
of smoked meat products.
Conclusion: Based on the obtained results, it can be concluded that
Branicevo and Podunavlje regions need continuous quality control of meat
products. Enhanced monitoring would result in increased accountability of
manufacturers and improved quality of meat products, and thus reduce the
risks to human health associated with the poor quality of these products.
Key words: quality control, meat, meat products.
335
11.P05 ANALIZA SADRŽAJA MASNIH KISELINA U
UZORCIMA REČNE RIBE
Đuričić I, Šobajić S, Timić J
Katedra za bromatologiju, Farmaceutski fakultet, Univerzitet u Beogradu
Uvod: Riba je značajan izvor dugolančanih polinezasićnih masnih
kiselina n-3 serije (PMK), od kojih su najvažnije eikozapentaenska (20:5
n-3 EPA) i dokozaheksaenska kiselina (22:6 n-3 DHA). Morske ribe su
poznate kao dobar izvor ovih masnih kiselina, dok su slatkovodne ribe
nedovoljno ispitane. Cilj ovog istraživanja bio je analiza sadržaja masnih
kiselina odabranih vrsta rečne ribe koje su dostupne na tržištu Srbije.
Materijal i metoda: U četiri vrste rečne ribe (šaran, smuđ, som i
deverika) analiziran je sadržaj masnih kiselina nakon lipidne ekstrakcije.
Masne kiseline su prevođene u isparljive metil-estre, a zatim su određivane
metodom gasne hromatografije.
Rezultati i diskusija: Analizom sadržaja masnih kiselina u
rečnim ribama potvređena je zastupljenost zasićenih masnih kiselina
(ZMK) u količini od 21,8-25,4%, mononezasićenih (MMK) 18,4-25%
i polinezasićenih (PMK) 41-48,4%. Sadržaj svih masnih kiselina je
značajno varirao u ispitivanim vrstama riba. Palmitinska kiselina (16:0) je
bila najzastupljenija među zasićenim masnim kiselinama, dok je oleinska
kiselina (18:1n9) bila najznačajnija MMK. Procenat ukupnih n-3 masnih
kiselina bio je veći od ukupnih n-6 masnih kislina u svim ispitivanim
vrstama, osim u šaranu. Sve vrste ribe imale su značajno veći sadržaj
DHA u odnosu na EPA. Smuđ i som su imali najveći sdržaj DHA- 23,4%
odnosno 19,5%. Rezulatati su pokazali da je najveći odnos n3/n6 nađen u
smuđu (4,3), dok je najmanja vrednost utvrđena u šaranu (1,02).
Zaključak: Analizirani uzorci rečnih riba su najčešće korišćeni u
našoj ishrani, tako da se mogu preporučiti kao dobar izvor dugolančanih
n-3 PMK.
Ključne reči: masne kiseline, rečne ribe, analiza
336
FATTY ACID PROFILES OF SELECTED FRESHWATER
FISH SPECIES
Đuričić I, Šobajić S, Timić J
Department of Bromatology, Faculty of Pharmacy, University of Belgrade
Introduction: Fish are known to be rich dietary sources of n-3 longchained polyunsaturated fatty acids (LC-PUFAs) such as eicosapentaenoic
(20:5 n-3 EPA) and docosahexaenoic (22:6 n-3 DHA) acids. Fatty marine
fish are known to be good sources of these FAs but the potential of
freshwater fish is not very well known. The aim of this study was to
analyze the fatty acid profile and to define good n-3 LC-PUFA sources
among freshwater fish available on the Serbian market.
Material and method: In four species of freshwater fish (common
carp, zander, catfish and bream) the content and composition of fatty
acids were analyzed. After lipid extraction, fatty acids were derivatized
into volatile methyl-esters. Fatty acids were determined using capillary
gas chromatography.
Results and discussion: The fatty acid composition in the edible meat
of freshwater fish species were found to be 21.8-25.4% saturated (SFA),
18.4-25% monounsaturated (MUFAs) and 41-48.4% polyunsaturated
(PUFAs). All fatty acids varied significantly among analyzed fish species.
Palmitic acid (16:0) represented the most abundant saturated fatty acid,
whereas the most abundant individual MUFA was oleic acid (18:1n9). As
for PUFA, percentage of total n-3 fatty acid was higher than total n-6 fatty
acid in all analyzed fish species except in common carp. All analyzed
fish samples had significantly higher DHA than EPA content. Zander and
catfish had the highest content of DHA - 23.4% and 19.5%, respectively.
The results showed that the highest ratio of n3/n6 was found to be 4.3 for
zander while the lowest value was noticed in common carp (1.02).
Conclusion: Studied fish species are commonly used in Serbian diet,
and therefore can be recommended as good sources of n-3 LC-PUFAs.
Key words: fatty acids, freshwater fish, analysis
337
11.P06 SASTAV MASNIH KISELINA U SLANINI
PROIZVEDENOJ NA TRADICIONALAN NAČIN
Đinovic-Stojanovic Ja, Popovic Ab, Ristic Mc, Freudenreich Pc, Vranic Da, Spiric Aa
a
Institut za higijenu i tehnologiju mesa, Beograd; bHemijski fakultet,
c
Max Rubner Institut, Federalni istraživački centar za ishranu i hranu,
Kulmbach, Nemačka
Cilj ovog rada bio je utvrđivanje promena u masnokiselinskom
sastavu u slanini sa i bez kože u toku procesa hladnog dimljenja. Slanina je
bila dimljena 15 dana, dimom proizvedenim sagorevanjem drveta bukve.
Uzorci slanine (sa kožom – uzorak I i bez kože – uzorak II) poticali su od
iste životinje. Uzorci su uzimani 0, 3, 6, 9, 12 i 15-tog dana dimljnja.
Masne kiseline u uzorcima slanine su analizirane kao metil estri
(FAME), gasnim hromatografom sa plameno jonizujućim detektorom
(GC/FID) i odgovarajućom kapilarnom kolonom. Sve masne kiseline
identifikovane su korišćenjem odgovarajućih standarda.
U ispitanim uzorcima slanine sa kožom dokazano je prisustvo 26
masnih kiselina, dok je u uzorcima slanine bez kože dokazano prisustvo
25 masnih kiselina. Sadržaj analiziranih masnih kiselina veoma se malo
menjao u toku dimljenja. U gotovim proizvodima, koji su bili spremni
za konzumiranje, mononezasićene masne kiseline su bile predominantne
(46,2% - uzorak I; 47,2% - uzorak II). U uzorcima slanine sa kožom i
slanine bez kože najveće količine zasićenih masnih kiselina (ZMK),
mononezasićenih masnih kiselina (MNMK) i polinezasićenih masnih
kiselina (PNMK) poticale su od C16:0, C18:1 cis n-9 i C18:2 cis n-6,
respektivno. Odgovarajući udeli za navedene masne kiseline su iznosili:
22,5% (ZMK), 38,0% (MNMK) i 13,7% (PNMK), u slanini sa kožom i
23,0% (ZMK), 40,0% (MNMK) i 12,0% (PNMK), u slanini bez kože.
Odnosi (MNMK+PNMK)/ZMK i PNMK/ZMK u obe dimljene
slanine, koje su bile spremne za konzum, bili su približno isti (1,6 i 0,4
respektivno). Σn-6/Σn-3 odnos bio je 18,9, u slanini sa kožom, dok je isti
odnos u slanini bez kože bio neznatno veći (19,8).
Ključne reči: masne kiseline; slanina sa kožom, slanina bez kože
338
FATTY ACID PROFILE IN BACON PRODUCED IN
TRADITIONAL WAY
Đinovic-Stojanovic Ja, Popovic Ab, Ristic Mc, Freudenreich Pc, Vranic Da, Spiric Aa
a
Institute of Meat Hygiene and Technology, Belgrade; bDepartment of Chemistry,
University of Belgrade, Belgrade; cMax Rubner-Institut (MRI), Federal Research
Centre for Nutrition and Food, Kulmbach, Germany
The aim of this paper was to establish changes in fatty acid (FA)
profile in bacon, with and without skin, during cold smoking. Bacon
was continuously exposed to smoke for 15 days. Smoke was produced by
beech wood combustion in open firebox. Both samples (bacon with skin
– sample I and bacon without skin – sample II) originated from the same
animal. Samples were collected on 0, 3, 6, 9, 12 and 15th day of smoking.
Fatty acids in bacon samples were analysed as fatty acid methyl esters
(FAME) on gas chromatography equipped with flame ionisation detector
(GC/FID) and capillary column. All fatty acids were identified using
appropriate standards.
Twenty six FA were determined in all samples of bacon with skin,
while the number of identified FA in samples of bacon without skin was
twenty five. The content of analysed FA did not change during smoking.
In final products the monounsaturated FA (MUFA) were predominant in
both samples (46.2% - sample I; 47.2% - sample II). C16:0 was predominant
saturated, cis C18:1 n-9 was predominant monounsaturated, while cis
C18:2 n-6 was predominant polyunsaturated FA (PUFA) both in bacon
with and bacon without skin. The percentages of these FA were: 22.5%,
38.0%, 13.7% in bacon with skin, respectively and 23.0%, 40.0%, 12.6% in
bacon without skin, respectively.
The ratios of (MUFA+PUFA)/SFA and PUFA/SFA in both smoked
samples were similar (approximately 1.6 and 0.4, respectively). Σn-6/Σn-3
ratio was 18.9 in smoked bacon with skin, while the mentioned ratio was
slightly higher (19.8) in bacon without skin.
Key words: Fatty acids; bacon with skin; bacon without skin
339
11.P07 KONTROLA HEMIJSKIH PARAMETARA
ALKOHOLNIH PIĆA
Torović LJ1, 2, Mihajlović B1, Červenka I1, Trajković-Pavlović Lj1,2, Popović M1,2
Institut za javno zdravlje Vojvodine, Novi Sad, 2Medicinski fakultet,
1
Vrednost alkoholnih pića u ishrani može biti upitna, ali je
njihova široka prihvaćenost od strane potrošača dobro poznata.
U ovom radu su provereni hemijski parametri vezani za kvalitet
i bezbednost alkoholnih pića predstavljenih 31 uzorkom
prikupljenim tokom 2011.-2012. godine. Uzorci su kategorizovani
i okarakterisani u skladu sa Pravilnikom o kategorijama, kvalitetu
i deklarisanju rakije i drugih alkoholnih pića (Sl. Glasnik RS 74/10
i 70/11).
Za analize su korišćene analitičke metode opisane u Sl. Listu
SFRJ 70/87, kao i AAS tehnika za analizu toksičnih metala, odnosno
TLC za skrining veštačkih boja.
Dobijeni rezultati za procentualni sadržaj etanola u kategorijama
rakije su varirali od 40.0-50.0 u voćnoj rakiji (6 uzoraka), 40.0-40.5
u viskiju (7 uzoraka), a jedan uzorak ruma je pokazao rezultat od
40.0% v/v. U kategoriji žestokih alkoholnih pića ovaj parametar se
kretao u opsegu od 16.1-55.0% v/v u likerima (14 uzoraka), a vodka,
džin i brendi, zastupljni sa po jednim uzorkom, su takodje zadovoljili
zahtevane limite. Jedan od parametara koje je potrebno kontrolisati je
i metanol, pre svega u cilju prevencije rizika usled njegove toksičnosti.
Vrednosti izmerene u voćnim rakijama (1379.0-2900.0 mg/L a.a.) bile
su ispod respektivnih zakonskih granica. Sadržaj isparljivih sastojaka
je bio u opsegu 1786.1-5123.0mg/L a.a u voćnim rakijama (1 uzorak
ispod minimuma od 2000mg/L a.a.), a 2997.7mg/L a.a. je nadjeno u
jednom uzorku ruma. Likeri su pokazali sadržaj invertnog šećera od
169.9g/L do 376.0g/L, i time zadovoljili zakonski zahtev za minimum
od 100g/L. Definisani su maksimalni dozvoljeni nivoi za toksične
metale u alkoholnim pićima i zasebno u likerima (Sl.Glasnik RS
28/11); svi analizirani uzorci su pokazali usaglašenost. Detektovano
je prisustvo dozvoljenih veštačkih boja u 3 od 23 analizirana uzorka,
sva 3 likeri.
340
Rezultati kontrole hemijskih parametara su pokazali da su svi osim
jednog od analiziranih uzoraka usaglašeni sa zakonskim limitima, ali
treba imati na umu umerenost u konzumaciji.
Ključne reči: alkoholna pića, kvalitet hrane, bezbednost hrane
CONTROL OF CHEMICAL PARAMETERS OF
ALCOHOLIC DRINKS
Torović LJ 1, 2, Mihajlović B1, Červenka I1, Trajković-Pavlović Lj1,2, Popović M1,2
University of Novi Sad; Novi Sad
1
Value of alcoholic drinks in nutrition may be questionable, but their
wide acceptance among consumers is well known. In this work, chemical
parameters related to the quality and safety of alcoholic drinks have
been checked in 31 sample collected during 2011-2012. Samples were
categorized and characterized according to the requirements layed down
by RS Official Gazette 74/10 and 70/11.
Analytical methods described in SFRJ Official Gazette 70/87 were
used for measurement, as well as AAS for the analysis of toxic metals,
and TLC for screening of artificial colours.
Obtained results for percentage ethanol content by volume in the
categories of rakija varied from 40.0-50.0 in fruit rakija (6 samples), 40.040.5 in whisky (7 samples), and one rum sample showed result of 40.0%
v/v. In the category of strong alcoholic drinks this parameter ranged
from 16.1-55.0% v/v in liqueurs (14 samples), and vodka, gin and brandy,
each represented by one sample, also fulfiled required limits. One of the
parameters that needs to be controlled is methanol, above all to prevent
the risk caused by its toxicity. Values measured in fruit rakija (1379.02900.0mg/L a.a.) were below respective legal limits. Content of volatile
matters was in the range 1786.1-5123.0mg/L a.a. in fruit rakija (one
sample below the minimum of 2000mg/L a.a.), and 2997.7mg/L a.a. in
one rum sample. Liqueurs showed content of invert sugar from 169.9g/L
to 376.0g/L, thus passing the minimal quantity of 100g/L. Maximum
levels have been established for toxic metals in alcoholic drinks, separately
341
for liqueurs (RS Official Gazette 28/11); all analysed samples showed
compliance. Presence of permitted artificial colours was detected in 3 out
of 23 analysed samples, all 3 liqueurs.
Measured chemical parameters showed that all but one of analysed
samples of alcoholic drinks were in compliance with legal limits, but
moderation in consumption should be kept in mind.
Key words: alcoholic drinks, food quality, food safety
342
11.P08 KONTROLA HEMIJSKIH PARAMETARA PIVA
Torović Lj1,2, Mihajlović B1, Milojević-Miodragović G1, Velicki R1,2, Bijelović S1,2
Institut za javno zdravlje Vojvodine; Novi Sad, 2Medicinski fakultet,
1
Uvod: Pivo se proizvodi u procesu alkoholnog vrenja iz slada, hmelja,
vode i pivarskog kvasca i jedno je od najstarijih poznatih alkoholnih pića.
Cilj: U svrhu ocene kvaliteta i bezbednosti piva odredjeno je nekoliko
hemijskih parametara u 30 piva uzorkovanih tokom 2011.-2012. godine.
Metode: Realni ekstrakt slada je odredjen na osnovu merenja gustine
nakon destilacije (EBC 9.4), kao i sadržaj alkohola (EBC 9.2.1). pH
vrednost je merena u skladu sa MEBAK 2.17 EBC metodom. Kao mera
boje piva odredjena je apsorbancija na 430nm (EBC 9.6). Toksični metali
su analizirani AAS metodom, a konzervansi HPLC tehnikom, izuzev SO2
koji je odredjen destilacionom metodom MEBAK 2.29.2.
Rezultati: Više hemijskih parametara je povezano sa kvalitetom piva.
Realni ekstrakt slada je mera količine šećera koji nisu podlegli fermentaciji,
već zaostaju u finalnom proizvodu. U analiziranim uzorcima originalni
ekstrakt se kretao u opsegu 10.0-12.9%, a za specijalna piva 13.8-13.9%.
Procentni sadržaj alkohola je varirao od 4.53-6.00, odnosno 1.70-2.29
kod lakih piva. Jedan od parametara koje je potrebno kontrolisati je i pH,
koji sprečava rast mikroorganizama i ključni je faktor stabilnosti piva.
Takodje, pH ima veliki uticaj na ukus piva, a izmerene vrednosti su se
kretale od 3.03 do 4.60 pH jedinica. Apsorbancija na 430nm se koristi
u pivarstvu kao parametar koji karakteriše boju. Izmerene vrednosti su
bile u opsegu 6.79-25.2 za svetla piva i do 88.25 EBC jedinica za tamna
piva. Uspostavljeni su maksimalni dozvoljeni nivoi za toksične metale
u pivu, kao i za aditive. U analiziranim uzorcima toksični metali nisu
detektovani, a sadržaj aditiva je bio ispod maksimalno dozvoljenih nivoa.
Zaključak: Ispitani uzorci su u skladu sa važećim zakonskim
propisima. U odnosu na analizirane parametre može se reći da je pivo na
našem tržištu bezbedno osvežavajuće piće.
Ključne reči: pivo, kvalitet hrane, bezbednost hrane
343
CONTROL OF CHEMICAL PARAMETERS OF BEER
Torović Lj1,2, Mihajlović B1, Milojević-Miodragović G1, Velicki R1,2, Bijelović S1,2
1
Introduction: Beer is produced by the yeast fermentation of cereals
germinated in water and is one of the oldest known alcoholic beverages.
Goal: With the aim of evaluation of quality and safety of beer, several
chemical parameters have been determined in 30 beers sampled in 2011-2012.
Methods: Real extract of beer was determined from density
measurements after distillation (EBC 9.4), as well as alcohol content
(EBC 9.2.1). The pH measurements were performed according to MEBAK
2.17 EBC method. As a measure of the colour of beer absorbance was
registered at 430nm (EBC 9.6). Analysis of toxic metals was performed
by AAS method, preservatives by HPLC and SO2 by distillation method
MEBAK 2.29.2.
Results: There are several chemical parameters related to the quality
of beer. Real extract is a measure of the amount of sugars that did not
undergo fermentation and remain in the final product. In analysed samples
original extract was in the range 10.0-12.9%, and for special beer 13.813.9%. Percentage alcohol content by volume varied from 4.53-6.00; in light
beers from 1.70-2.29. One of the parameters that needs to be controlled is
pH, which prevents the growth of microorganisms and is a key factor of
stability of beer. Also, pH has a great influence on the taste, and measured
valus were from 3.03 to 4.60 pH units. Absorbance at 430nm is used in
brewery as a parameter associated to the wort colour. Measured values
were in the range 6.79-25.2 for ligh-coloured and up to 88.25 EBC units for
dark beers. Maximum levels have been established for toxic metals in beer,
as well as for additives. In analysed samples, toxic metals were not detected,
and content of additives was below permitted levels.
Conclusion: All analysed samples were in compliance with current
regulations. In respect to analysed parameters, it can be said that beer on
our market is safe refreshing drink.
Key words: beer, food quality, food safety
344
11.P09 KONTROLA HEMIJSKIH PARAMETARA
KUHINJSKE SOLI
Torović Lj1,2, Lukić D1, Mihajlović B1, Trajković-Pavlović Lj1,2, Popović M1,2
Institut za javno zdravlje Vojvodine; Novi Sad, 2Medicinski fakultet,
1
Cilj: U svrhu ocene kvaliteta i bezbednosti kuhinjske soli odredjeno je
nekoliko hemijskih parametara u 77 uzoraka kuhinjske soli uzorkovanih
tokom 2011-2012. godine.
Metode: Kao osnovni parametri, odredjeni su sadržaj natrijum
hlorida, vode, mineralnih nečistoća nerastvornih u HCl i pH vrednost
20% aq. rastvora. Toksični metali su analizirani AAS tehnikom (Pb, Cd i
Cu: plamena tehnika, Hg: hladne pare, As: generisanje hidrida). Sadržaj
kalijum jodida je proveren volumetrijskom metodom.
Rezultati: Sadržaj natrijum hlorida se kretao u opsegu od 98.0100%, sa medijanom 99.45% (31 analizirani uzorak). Procenat vode
u istim uzorcima je varirao od 0.01-0.40%. Mineralne nečistoće
odredjene u 18 uzoraka su iznosile od 0.01-0.04%, ali su dva uzorka sa
deklaracijom „za upotrebu u slanim napicima“ sadržala 0.17 i 1.02%
(iznad maksimalno dozvoljenog nivoa za kuhinjsku so). Merenje
pH vrednosti 20% aq. rastvora u 26 uzoraka pokazalo je zahtevanu
neutralnu reakciju. Svih 44 uzorka analiziranih na toksične metale su
sadržali bar jedan od analita iznad limita kvantifikacije, 40.9% dva, a
11.4% tri, ali ni u jednom nisu nadjeni Hg ni As (limiti kvantifikacije
0.01mg/kg). Dominantno detektovani element je bio Cu (97.7%
uzoraka), praćen sa Cd (40.9%) i Pb (25.0%). Dobijene su sledeće
medijane (opsezi) koncentracija, izražene u mg/kg soli: Pb 0.2 (0.10.6); Cd 0.07 (0.02-0.16); Cu 1.87 (1.04-2.00). Ni jedan od uzoraka
nije prekoračio maksimalnu koncentraciju dozvoljenu ranije važećim
propisima Republike Srbije (novi propisi od maja 2011. godine ne
definišu MDK za toksične metale u kuhinjskoj soli). Najveći odnos
izmedju izmerene koncentracije metala i odgovarajuće MDK je
odredjen za Cu (medijana, minimum i maksimum; izraženi u %): 93.5
(52.0-100). Sadržaj kalijum jodida u 51 analiziranom uzorku se kretao
od 16.04-24.0 mg/kg, sa medijanom 21.02 mg/kg, i tako pokazao
usaglašenost sa važećom regulativom.
345
Zaključak: U skladu sa dobijenim rezultatima, može se reći da je
kuhinjska so na našem tržištu dobrog kvaliteta i bezbedna u pogledu
sadržaja toksičnih metala.
Ključne reči: kuhinjska so, kvalitet hrane, bezbednost hrane
CONTROL OF CHEMICAL PARAMETERS OF TABLE SALT
Torović Lj 1, 2, Lukić D1, Mihajlović B1, Trajković-Pavlović Lj1,2, Popović M1,2
1
Goal: With the aim of evaluation of quality and safety of table salt,
several chemical parameters have been determined in 77 samples of table
salt collected in 2011-2012.
Methods: As basic parameters, content of sodium chloride, water,
mineral immpurities insoluble in HCl and pH value of 20% aq. solution
were determined. Analysis of toxic metals was performed by AAS method
(Pb, Cd and Cu: flame technique, Hg: cold vapor, As: hydride generation).
Content of potassium iodide was checked using a volumetric method.
Results: Sodium chloride content was in the range 98.0-100%,
median value 99.45% (31 sample analysed). Percentage of water in the
same samples varied from 0.01-0.40%. Mineral immpurities determined
in 18 samples ranged from 0.01-0.04%, but 2 samples with labels „for use
in salty drinks“ contained 0.17 and 1.02% (above legal limits for table
salt). Measurement of pH value of 20% aq. solutions of 26 samples showed
required neutral reaction. All of 44 samples analysed for toxic metals
contained at least one metal above LOQ, 40.9% two, and 11.4% three,
but not in one Hg nor As were found (LOQs 0.01mg/kg). Dominantly
detected element was Cu (97.7% of samples), followed by Cd (40.9%) and
Pb (25.0%). The following median concentrations (ranges), expressed as
mg of analyte per kg of salt, were obtained: Pb 0.2 (0.1-0.6); Cd 0.07 (0.020.16); Cu 1.87 (1.04-2.00). Not one of samples exceeded maximal levels
(ML) permitted by earlier Serbian regulation (new regulation valid from
may 2011 does not define ML for toxic metals in table salt). Highest ratio
between measured metal level and respective ML was determined for
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Cu (median, minimum and maximum; expressed as %) 93.5 (52.0-100).
Potassium iodide content in 51 analysed samples ranged from 16.0424.0mg/kg, median value 21.02mg/kg, and thus showed compliance with
current regulation.
Conclusion: In accordance with obtained results, it could be said that
table salt on our market is of good quality and safe concerning toxic metals.
Key words: table salt, food quality, food safety
347
11.P10 PRIMENA TEČNOHROMATOGRAFSKE (HPLC)
METODE ZA ODREĐIVANJE SADRŽAJA LAKTOZE U
PREHRAMBENIM PROIZVODIMA
Petronijević R1, Milanović-Stevanović M1, Janković S1, Stanković I2, Vasiljević N3,
Šobajić S2, Vidović B2
1
Institut za higijenu i tehnologiju mesa, Beograd, 2Farmaceutski fakultet Univerziteta
u Beogradu, 3Medicinski fakulteta Univerziteta u Beogradu
Uvod: Intolerancija na laktozu zahteva poseban način ishrane, pri
čemu se preporučuje delimična ili totalna zamena mleka proizvodima
sa smanjenim sadžajem laktoze ili bez nje. Sadržaj laktoze u kravljem
mleku iznosi oko 4,8 % dok je u osušenim proizvodima od mleka, koji
se najčešće koriste u prehrambenoj industriji, značajno veći (od 50% kod
obranog mleka u prahu do 70% kod surutke u prahu). Na našem tržištu se
već mogu naći proizvodi od mleka namenjeni osobama sa intolerancijom
na laktozu, pa je značaj primene pouzdane metodologije za određivanje
prisustva i sadržaja laktoze u hrani od izuzetnog značaja.
Metodologija: Od analitičkih metoda za određivanje sadržaja
mono i oligosaharida u prehrambenim proizvodima metode tečne
hromatografije sa refraktometrijskom (RI), elektrohemijskom (EC) i sa
masenom detekcijom (MS) su dobile na značajnosti poslednjih decenija.
Cilj: Cilj ovog istraživanja je ispitivanje mogućnost primene prilagođene
tečnohromatografske metode sa RI detekcijom za analizu različitih
prehrambenih proizvoda sa širokim opsegom sadržaja laktoze. Metoda je
primenjena za određivanje laktoze u pasterizovanom mleku, dugotrajnom
mleku (sa i bez laktoze), jogurtu, jogurtu sa probiotskim kulturama, obranom
i punomasnom mleku u prahu, surutki u prahu, supama i sosovima.
Rezultati: U ispitivanim prehrambenim proizvodima vrednosti
povratnog prinosa sadržaja laktoze (recovery) su se kretale u intervalu od
91% do 108%, sa standardnim devijacijama od 0,21 do 2,2% i kvadratom
regresionog koeficijenta R 2 = 0,999.
Zaključak: Iz dobijenih rezultata se može zaključiti da se prilagođena
metoda može uspešno primeniti za određivanje sadržaja laktoze u mleku,
proizvodima od mleka i drugim prehrambenim proizvodima.
Ključne reči: laktoza, prehrambeni proizvodi, HPLC
348
Napomena: Prezentovani rezultati su proistekli iz Podprojekta
4:„Intolerancija na sastojke namirnica životinjskog porekla“ u okviru
projekta „Unapređenje i razvoj higijenskih i tehnoloških postupaka u
proizvodnji namirnica životinjskog porekla u cilju dobijanja kvalitetnih
i bezbednih proizvoda konkurentnih na svetskom tržištu“ Ev. Br.46009,
koji u oblasti integralnih i inerdisciplinarnih istraživanja finansira
Ministarstvo za nauku i tehnološki razvoj Republike Srbije, za period
01.01.2011-31.12.2014. godine
APPLICATION OF LIQUID CHROMATOGRAPHY
METHOD (HPLC) FOR DETERMINATION OF LACTOSE
CONTENT IN FOOD PRODUCTS
Petronijević R1, Milanović-Stevanović M1, Janković S1, Stanković I2, Vasiljević N3,
Šobajić S2, Vidović B2
1
Institute of Meat Hygiene and Technology, Belgrade, 2Faculty of Pharmacy,
University of Belgrade, 3Faculty of Medicine, University of Belgrade
Introduction: Lactose Intolerance requires a special diet, with the
recommended partial or total replacement of milk products with reduced
lactose media yet or not. The content of lactose in cow’s milk is about
4.8%, while in dried milk products, which are commonly used in the food
industry, significantly higher (50% for skimmed milk powder and 70% of
whey powder). In domestic market, already can be found milk products
intended for people with lactose intolerance, and the importance of
applying reliable methodology for determining the presence and lactose
content in foods is of great importance.
Methodology: Analytical method for the determination of monoand oligosaccharides in food products by liquid chromatography method
coupled with various detecting techniques, like measuring the refractive
index (RI), electrochemical detection (EC) and mass spectrometry (MS)
were given the significance of recent decades.
Aim: The objective of this research is the possibility of use adjusted
liquid chromatography method with RI detection for the analysis of
various food products with a wide range of lactose content. The method
was applied to the determination of lactose in raw milk, long-life milk
349
(with or without lactose), yogurt, yogurt with probiotic cultures, skimmed
and whole milk powder, whey powder, soups and sauces.
Results: In the studied food products recovery value of lactose content
have ranged from 91% to 108%, with standard deviations from 0.21 to
2.2% and the square regression coefficient R 2 = 0.999.
Conclusion: From the results it can be concluded that the adjusted
method can be successfully applied for the determination of lactose in
various food products.
Key words: lactose, food products, HPLC
350
11.P11 KVALITATIVNO ODREĐIVANJE 13
PREHRAMBENIH BOJA HPTLC TEHNIKOM
Stanković M
Prehrambene boje su najinteresantnija i najšire korišćena grupa
aditiva, jer se boja namirnice vezuje sa njenom privlačnošću za potrošače.
Cilj ove metode je da omogući kvalitativno određivanje 13 sintetičkih
boja: E102 (Tartrazin), E104 (Hinolin žuta), E110 (Sunset žuta), E122
(Azorubin), E123 (Amarant), E124 (Košenila crvena), E127 (Eritrozin),
E129 (Alura crvena), E131 (Patent plava), E132 (Indigotin), E133 (Brilijant
plava), E142 (Zelena S), E151 (Brilijant crna). Uzorci su pripremljeni
ekstrakcijom pomoću 10% rastvora sirćetne kiseline i vezivanjem boja
za niti bele vune. Spiranje vezanih boja je izvršeno 5% amonijačnim
rastvorom u etanolu. Ekstrakt je uparen i rekonstituisan u metanolu. Boje
su razdvojene na TLC ploči silika gela 60 F254 (Merck, Nemačka), pri
čemu je kao mobilna faza korišćena smeša etilacetat:metanol:voda:sirćet
na kiselina (65:23:11:1=V:V:V:V). Uzorci i standardi su nanošeni pomoću
Camag Automatic TLC Samplera 4 (2µl). Ploče su skenirane pomoću
Camag TLC Scannera 3 na 450 i 600 nm, a podaci obrađeni pomoću
Wincats softvera. Limit detekcije je 5 ng/mrlji za većinu ispitivanih boja,
osim za E104 (10 ng/mrlji) i E132 (50 ng/mrlji). Primenom ove metode na
realne uzorke namirnica identifikovane boje su u 10% slučajeva odstupale
od boja navedenih u deklaraciji.
Ključne reči: HPTLC, prehrambene boje
QUALITATIVE DETERMINATION OF 13 FOOD DYES
WITH HPTLC TEHNIQUE
Stanković M
Institute of public health, Belgrade
Food colors are most used and interesting group of additives, because
the color of the food determines its attractiveness to the consumers.
351
The aim of this work was to find the screening method for 13 artificial
food dyes: E102 (Tartrazine), E104 (Quinoline yellow), E110 (Sunset
yellow), E122 (Azorubine), E123 (Amaranth), E124 (Ponceau 4R),
E127 (Erythrosine), E129 (Allura red), E131 (Patent blue), E132 (Indigo
Carmine), E133 (Brilliant blue), E142 (Acid Green S), E151 (Brilliant
black). Samples were prepared by extraction with 10% acetic acid
solution, and their bonding to white wool. The dyes are stripping from
wool with 5% ammonia solution in ethanol. Extract is then evaporated
till dryness and reconstituted in methanol. For separation of dyes TLC
silica gel 60 F254 (Merck, Germany) chromatographic plates were used,
and mobile phase was mixture of ethylacetate:methanol:water:acet
ic acid (65:23:11:1=V:V:V:V). Samples and standards were applied using
Camag Automatic TLC Sampler 4 (2µl). Chromatographic plates were
scanned using Camag TLC Scanner 3 at 400 and 600 nm, and results
were analyzed by Wincats software. Limit of detection for most dyes was
5 ng/spot, except for E104 (10 ng/spot), and E132 (50 ng/spot). Applying
this method on real samples of food, identified food dyes did not match
with declaration in 10% of cases.
Key words: HPTLC, food dyes
352
11.P12 VARIJABILNOST SADRŽAJA TOKOFEROLA U
GENOTIPOVIMA KUKURUZA I SOJE
Mladenović Drinić S1, Perić V1, Filipović M1, Basić Z2, Žilić S1
Institut za kukuruz Zemun Polje, Beograd, 2Vojno Medicinska Akademija, Beograd
1
U prirodi biljke jedine sintetišu tokoferole koji su esencijalni
mikronutritienti za ljude i životinje. Pored zrna kukuruza, koji sadrži
visoke koncetracije tokoferola u odnosu na ostala žita, seme soje je
takođe bogat izvor istih. U zrnu kukuruza i soje se nalaze četiri izomera
tokoferola, α, β, γ, δ. Maslinovo i suncokretovo ulje bogato je alfatokoferolom, dok je gama-tokoferol najzastupljenija forma u sojinom i
kukuruznom ulju.
U radu je ispitan sadržaj tokoferola u zrnu 18 genotipova kukuruza
i 4 sorte soje sa žutom, odnosno crnom semenjačom, HPLC metodom.
Utvrđena je visoka varijabilnost sadržaja tokoferola u genotipovima
kukuruza, kao i različit odnos α- i γ-tokoferola. Sadržaj γ-tokoferola
je varirao od 2,99 do 17,11 µg/g, a sadržaj α-tokoferola je bio u opsegu
od 3,21 µg/g do 16,52 µg/g. Devet genotipova je imalo viši sadržaj α- u
odnosu na γ-tokoferol. Odnos α- i γ-tokoferola je varirao od 0,39 do 5,5.
β+γ-izomeri tokoferola su predominatne forme u sortama soje. Sadržaj
ukupnih tokoferola je bio značajno viši u crnim u odnosu na žute sorte
soje i varirao je od 264,3 do 266,7 μg/g u crnim, odnosno od 216,3 do
246,7 μg/g u žutim sortama. Najniži sadržaj je α-tokoferola, od 5.91 do
13.58% od ukupnih tokoferola u svim sortama.
γ-Tokoferol ima najveći antioksidativni potencijal in vitro, ali je
njegova in vitro aktivnost niska. Mada, u odnosu na ostale, α-tokoferol ima
niži antioksidativni potencijal u biološkim sistemima on pokazuje veću
vitaminsku aktivnost u ćelijama živih bića. Tokoferoli imaju značajnu
ulogu u proizvodnji hrane jer sprečavaju oksidaciju ulja. Takođe, imaju
važnu ulogu u prevenciji kardiovaskularnih bolesti, kancera i jačanju
imunog sistema.
Ključne reči: tokoferoli, antioksidansi, kukuruz, soja
353
VARIJABILITY OF TOCOPHEROL CONTENTS IN
MAIZE AND SOYBEAN GENOTYPES
Žilić S1, Mladenović Drinić S1, Perić V1, Filipović M1, Basić Z2
Maize Research Institute ZemunPolje, Belgrade, 2Military Medical Academy, Belgrade
1
Plants are the only organisms in nature that produce tocopherols,
which are essential micronutrients for human and animals. Beside
maize seed, that among cereals contains the highest concentration of
tocopherols, soybean is relatively good sources of tocopherols. All four
isomers of tocopherols, i.e. α, β, γ, δ tocopherols are found in soybean
and maize seeds. Olive and sunflower oil are rich with α-tocopherol while
γ-tocopherol is the most common form in soybean and maize oil.
The objectives of this study were to estimate tocopherol contents in
18 maize genotypes and 4 black and yellow soybean varieties, by HPLC
method. A high amount of variation for tocopherol content was present
among genotypes, as well as for ratio between α- and γ-tocopherols.
Content of γ-tocopherol varied from 2.99 to 17.11 µg/g, and content of
α-tocopherol from 3.21 to 16.52 µg/g. Nine genotypes has higher content
of α- comparing with γ-tocopherol. The ratio of α- and γ-tocopherols
ranged from 0.39 to 5.5. β+γ-tocopherol isomers were dominant in all
soybean varieties. The total tocopherols were significantly higher in
black than in yellow soybean varieties, and ranged from 264.3 to 266.7
μg/g and from 216.3 do 246.7 μg/g in black and yellow soybean varieties,
respectively. In all soybean varieties the content of α-tocopherol was the
lowest and ranged from 5.91 to 13.58% of the total tocopherols.
γ-Tocopherol is the most powerful antioxidant in vitro but its in vivo
activity is low. Although α-tocopherol has lower antioxidant potency
in biological systems than other tocopherols, it shows more vitamin E
activity in all cells of living tissues. Tocopherols has important role in
food production preventing lipids from oxidation. Also, they play an
important role in enhancing the function of the immune system, and in
the treatment or prevention of cardiovascular disease and cancer.
Key words: tocopherols, antioxidants, maize, soybean
354
11.P13 UTICAJ INFRACRVENOG ZRAČENJA NA
NIVO PRODUKATA MAILLARD REAKCIJE I UKUPAN
ANTIOKSIDATIVNI KAPACITET SOJINIH I
KUKURUZNIH PAHULJICA
Žilić S1a, Gökmen V2,3, Mogol BA 2, Akıllıoğlu G2, Serpen A3, Delić N1b, Srebrić M1b
Institut za kukuruz „Zemun Polje“, 1a Odsek za tehnološka istraživanja i
1b
Odsek za selekciju, Beograd, 2Katedra za prehrambeno inženjerstvo,
3
Istraživački centar, Univerzitet Hacettepe, Ankara, Turska
1
Razvoj bezbednih proizvoda sa zdravstvenim efektom predstavlja
značajan cilj prehrambene industrije. Međutim, formiranje potencijalno
štetnih jedinjenja izazvanih termičkom obradom oteževa ostvarenje ovog cilja.
Cilj ovog rada bio je da se istraže potencijalni rizici i koristi uslovljeni
termičkom obradom zrna soje i kukuruza pri proizvodnji pahuljica.
Zrno soje i kukuruza zagrevano je 50 do 100 sekundi infracrvenim
zračenjem, a zatim flekovano. Izlazna temperatira zrna podešena je na
110, 115, 120 i 140oC da bi se utvrdio uticaj temperature na formiranje
proizvoda Maillard reakcije u pahuljicama. Određen je nivo akrilamida,
5-hydroxymethylfurfural-a (HMF), furozina, kao i vrednost parametara
obojenosti i ukupan antioksidativni kapacitet pahuljica QUENCHER
metodom. Pripremljeni ekstrakt je filtriran kroz Oasis MCX ketridž pre
analize akrilamida na LC-MS sistemu, odnosno kroz 0.45 µm najlon
filter za određivanje HMF-a na UFLC sistemu. Za određivanje furozina
uzorak je hidrolizovan sa 7,95M HCl tokom 23 h na 110oC, a čist ekstrakt
je injektovan u HPLC sistem.
Kinetika furozina, indikatora rane faze Maillard reakcije, pokazuje
tipično kinetičko ponašanje sa brzim porastom do očiglednog
maksimuma, a zatim smanjenje sa daljim povećanjem temperature
zračenja. Međutim, maksimalna vrednost sadržaja furozina u sojinim
pahuljicama bila je dva puta viša nego u kukuruznim pahuljicama. Tokom
zagrevanja, na temperaturi između 110 and 140oC sadržaj akrilamida u
kukuruznim pahuljicama povećan je na 704,51 ng/g, što je za oko 10 puta
više nego u pahuljicama soje. Akrilamid i HMF prati sličan kinetički
obrazac sa visoko značajnom pozitivnom korelacijom između ovih
jedinjenja (r2=0,97**). Navedeni kontaminenti su poznati kao potencijalno
kancerogeni, a sumnja se da imaju genotoksične i mutagene efekte.
355
Evidentno je da smanjenje sadržaja prirodnih antioksidanasa
koje se javlja u termički obrađenim pahuljicama soje i kukuruza može
biti balansirano formiranjem novih jedinjenja sa antioksidativnom
aktivnošću. Prema našim istraživanjima nava antioksidativna jedinje-nja
formirana kao rezultat Maillard reakcije povećavaju ukupni antioksidacioni kapacitet pahuljica. Posle 100 s zagrevanja, ukupni antioksidativni
kapacitet sojinih i kukuruznih pahuljica bio je viši za 46 odnosno 22% u
odnosu na inicijalnu vrednost.
Ključne reči: Infracrveno zračenje, akrilamid, 5-hydroxymethylfurfural-a
(HMF), furozin, antioksidativni kapacitet.
EFFECT OF INFRARED HEATING ON MAILLARD
REACTION PRODUCT LEVELS AND TOTAL
ANTIOXIDANT CAPACITY OF SOYA AND CORN FLAKES
Žilić S1a, Gökmen V2,3, Mogol BA 2, Akıllıoğlu G2, Serpen A3, Delić N1b, Srebrić M1b
Maize Research Institute, Zemun Polje, 1aDepartment of Technology and
1b
Breeding Department, Slobodana Bajića 1, 11085 Belgrade-Zemun, Serbia;
2
Department of Food Engineering, 3Food Research Center, Hacettepe University,
06800 Beytepe, Ankara, Turkey
1
The development of safe and healthy products for the customers
represents the significant goals of the food industry. However, the
formation of potentially harmful compounds induced by thermal
processing make difficult the attainment of this objective.
This study aimed to investigate potential risks and benefits associated
with thermal processing of soya and corn breakfast foods. Soya and
corn kernels were heated for 50 to 100 s by infrared heating and flaked.
The output was set to 110, 115, 120 and 140oC to determine the effect of
temperature on the formation of certain Maillard reaction products in
flakes. Acrylamide, 5-hydroxymethylfurfural (HMF) and furosine levels,
as well as color and total antioxidant capacity of flakes were measured
by QUENCHER method. The extrat was filtered through a Oasis MCX
cartridge and a 0.45 µm nylon syringe filter prior to LC-MS and UFLC
analysis of acrylamide and HMF, respectively. The sample was hydrolyzed
356
with 7.95 M HCl at 110oC for 23 h for furosine determination and the
clear extract was injected onto a HPLC system.
Kinetics of furosine, an indicator of the early stages of Maillard
reaction, showed a typical kinetic behavior with a rapid increase to an
apparent maximum followed by decrease during heating. However,
the maximum value of furosine in soya flakes was 2-fold more than in
corn flakes. At temperatures between 110 and 140oC for different time,
acrylamide content of corn flakes increased to 704.51 ng/g which is
approximately 10 times more than in soya flakes. Acrylamide and HMF
followed a similar kinetic pattern with a significant correlation between
these compounds (r2=0.97**). This contaminants has been recognized as
potentially carcinogenic for humans or suspected to have genotoxic and
mutagenic effects.
It is evident that the depletion of the natural occurring antioxidants
in processed soybean and corn could be balanced by the formation of
novel compounds with antioxidant activities. New antioxidants that were
formed as a result of the Maillard reaction increased the total antioxidant
capacity. After 100 s of heating, the total antioxidant capacity of soya
and corn flakes was higher by about 46 and 22%, respectively, than their
initial values.
Key words: Infrared heating, acrylamide, 5-hydroxymethylfurfural,
furosine, antioxidant capacity.
357
Sekcija Zdravstvena ispravnost namirnica
Session Food Safety
12.SP1 GENETIČKI MODIFIKOVANE BILJKE U HRANI
I HRANIVIMA
Nikolić Z, Zdjelar G
Institut za ratarstvo i povrtarstvo, Novi Sad
Tehnologijom genetičkog inženjerstva su, u cilju poboljšanja kvaliteta
i povećanja proizvodnje hrane, stvorene genetički modifikovane biljke
(GM) otporne na patogene i insekte, tolerantne na herbicide, stresne
uslove sredine, sa izmenjenim kvalitetom ulja i proteina. U svetu se,
u više od 30 zemalja, komercijalno gaje GM sorte soje, uljane repice,
kukuruza ili pamuka, a preko 20 biljnih vrsta je u ogledima ili je već
komercijalizovano. Prehrambena industrija Evrope u velikoj meri uvozi
robu i derivate iz SAD, Brazila, Argentine i Kanade, koje su vodeće
zemlje po površinama pod GM kulturama. Procena rizika od GM
useva i upotrebe hrane i hraniva koji sadrže GM fokusira se na moguće
dugoročne štetne uticaje na životnu sredinu, zdravlje ljudi i održivost ove
nove poljoprivredne tehnologije.
Zakonska regulativa GM tehnologije varira od zemlje do zemlje,
od slobodnog gajenja i upotrebe, do sistema u EU gde je oslobađanje u
okolinu, gajenje, uvoz, upotreba kao hrane ili sastojaka hrane regulisana
setom striktnih procedura. U Srbiji su zakonski propisi u skladu sa EU
regulativom koji nalažu obeležavanje proizvoda koji sadrže više od 0,9%
GM, dok je gajenje GM useva zabranjeno. Na polju metoda za detekciju,
identifikaciju i kvantifikaciju sadržaja GM u uzorcima hrane i hraniva
napravljeni su značajni pomaci, ali i dalje postoje određena ograničenja.
Kontrolu uvozne hrane i hraniva, kao i hrane proizvedene u našoj zemlji
namenjene izvozu vrše laboratorije akreditovane za testiranje GM prema
međunarodno standardizovanim metodama.
Ključne reči: genetički modifikovane biljke, hrana, hraniva
359
GENETICALLY MODIFIED CROPS IN FOOD AND FEED
Nikolić Z, Zdjelar G
Institut za ratarstvo i povrtarstvo, Novi Sad
Aiming at improved quality and increased food production, genetically
modified (GM) crops have been created using genetic engineering
technology. Such crops are resistant to pathogens and insects, tolerant
to herbicides and environmental stress, and have altered oil and protein
quality. In more than 30 countries worldwide, GM cultivars of soybean,
oilseed rape, corn and cotton are commercially grown, and over 20 plant
species are currently in trials or have already been commercialized.
The European food industry largely imports goods and products from
leading countries regarding area under GM crops, namely the USA,
Brazil, Argentina and Canada. Risk assessment of GM crops and use
of food and feed containing GM focuses on possible long-term adverse
impacts on the environment, human health and sustainability of this new
agricultural technology.
Legislation on GM technology varies by countries, ranging from
free growing and use to the EU system where the release into the
environment, cultivation, import, use as food or food ingredients are
regulated by a set of strict procedures. In Serbia, the legislation is in line
with EU legislation requiring labelling of products containing more than
0.9% GM, while the cultivation of GM crops is prohibited. Significant
progress has been made in the field of methods for GM content detection,
identification and quantification in food and feed samples, but still certain
limitations remain. Laboratories accredited for GM testing according to
internationally standardized methods monitor imported food and feed,
and control nationally produced food intended for export.
Key words: genetically modified plants, food, feed
360
12.SP2 PROCENA UNOSA ŽIVE HRANOM U SRBIJI
Janković S1, Antonijević B2, Ćurčić M2, Stefanović S1, Nikolić D1, Radičević T1,
Petrović Z1
1
Instititut za higijenu i tehnologiju mesa, Beograd, 2Katedra za toksikologiju
„Akademik Danilo Soldatovic“, Farmaceutski fakultet Univerziteta u Beogradu
Živa je toksični element koji zahvaljujući fiziko-hemijskim
karakteristikama, ulazi u čovekov lanac ishrane i može ispoljavati štetne
efekte.Primarno toksično dejstvo žive je na nervni sistem, a dokazana je i
teratogenost, genotoksičnost i nefrotoksičnost.
Cilj rada je da proceni nedeljni unos žive preko hrane opšte
populacije u Srbiji. Ispitivan je sadržaj žive u namirnicama koje se koriste
u ishrani. Pripremauzoraka je izvedena mikrotalasnom digestijom.
Sadržajžive određivan je metodom atomske apsorpcione spektrometrije
korišćenjem tehnike hladnih para.Limit kvantifikacije je iznosio 5 ngg-1.
Kvalitet ispitivanja je kontrolisan korišćenjemsertifikovanog referentnog
materijala BCR 186.
Dobijeni rezultati ukazuju da se živa dominantno unosi preko ribe
i proizvoda od ribe. Od 16 grupa namirnica, detektovana je još samo
u jestivim iznutricama, lignjama, rakovima i školjkama. Procenjena
prosečna nedeljna konzumacija ribe i ribljih proizvoda iznosi 158,2g,
jestivih iznutrica 82,6g, rakova 1,4g i školjki i glavonožaca takođe 1,4g.
Prosečan sadržaj žive u ribi bio je 0,034μgg-1, u iznutricama 0,013μgg-1, u
rakovima 0,008μgg-1 i u školjkama i glavonošcima 0,028μgg-1.Procenjeni
nedeljni unos ukupne žive zasnovan na srednjoj vrednosti sadržajažive
i na prosečnoj telesnoj težini od 70 kg,je 0,093μg/kg t.m./nedelja što
odgovara unosu 0,1μg/kg t.m./nedelja metilžive.Na osnovu preporuka
FAO/WHO o maksimalnom unosu metilžive od 1,6μg/kg t.m./nedelja,
kao i na osnovudobijenih rezultata, može se zaključiti da je procenjeni
način ishrane prosečnog stanovnika Srbije zdravstveno bezbedan sa
aspekta unosa žive.
Ključne reči: unos, riba, živa.
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Intake assessment of mercury in Serbia
Janković S1, Antonijević B2, Ćurčić M2, Stefanović S1, Nikolić D1, Radičević T1,
Petrović Z1
1
Institute of Meat Hygiene and Technology, Belgrade, 2Department of Toxicology
„AkademikDaniloSoldatovic“, Faculty of Pharmacy, Belgrade University
Mercury is a toxic element that, due to its physico-chemical properties,
enters the food chain and can produce several harmful effects on human
health. Organic system that is primarily affected by toxicity of mercury
is central nervous system, with well documented teratogenic effects,
genotoxicity and nefrotoxicity.
The aim of this work is to assess weekly intake of mercury through
food consumption in Serbian population. Mercury content was
determined in various food commodities. Samples were prepared
by microwave digestion. Mercury content was measured by atomic
absorption spectrometry – cold vapor technique. Limit of quantification
was 5 ngg-1. Quality assurance was provided using certified reference
material BCR 186.
Obtained results indicate that major mercury intake occurs through
fish consumption. Besides fish, mercury presence was established in edible
offal, squids, crustaceans and shellfish. Estimated average weekly intake
of fish and fish products is 158.2 g, of edible offal – 82.6 g, crustaceans
and mollusks– 1.4 g respectively. Average mercury content in fish, offal,
crustaceans, shellfish and mollusks was 0.034 µgg-1, 0.013 µgg-1, 0.008
µgg-1 and 0.028 µgg-1 respectively. Estimated weekly consumption of
mercury based on mean value of mercury content in food, and average
body weight of 70kg, is 0.093 µg/kg b.w. per week which corresponds
to the intake of 0.1 µg/kg b.w. per week of methyl-mercury. On the
basis of FAO/WHO recommendations concerning maximum methylmercury intake of 1.6 µg/kg b.w. per week, as well as of obtained results,
it can be concluded that the estimated average nutritive habits of Serbian
population can be considered as safe, from the aspect of mercury intake.
Key words: consumption, fish, mercury
362
12.SP3 VIRUSI KOJI SE PRENOSE HRANOM I
BEZBEDNOST HRANE
Radin D
Univerzitet u Beogradu – Poljoprivredni fakultet
Povećano interesovanje u pogledu mikrobiološke / virusološke
bezbednosti hrane jasno je ukazalo na pitanje vrlo male korelacije između
nivoa bakterija, kao indikatora organizama kojima se definišu kriterijumi
bezbednosti hrane, i prisustva ili odsustva virusa. Virusi su, posle bakterija
roda Salmonella, identifikovani kao drugi najznačajniji i najčešći etiološki
agensi alimentarnih pojava oboljenja koje je registrovala Evropska agencija
za bezbednost hrane. Generalno, norovirusi i hepatitis A virus su najčešći
uzročnici oboljenja koja se prenose hranom, ali su identifikovani i drugi
virusi, kao što su sapovirusi, enterovirusi, astrovirusi, adenovirusi, humani
rotavirus i hepatitis E virus, mada u znatno manjoj meri. Virusi koji su
izazvali veliku pažnju a mogu se prenositi hranom su SARS coronavirus,
H5N1 virus ptičijeg gripa i Nipah virusi.
Zapaža se trend povećanja broja virusnih epidemija izazvanih hranom
u različitim zemljama, delimično i zbog poboljšanih dijagnostičkih
metoda koje se primenjuju za detekciju nekih grupa virusa, kao i zbog
intenzivne globalne trgovine i prema tome, širom sveta dostupne hrane
visokog rizika. Virusi se ne umnožavaju i ne proizvode toksine u hrani,
ali zadržavaju infektivnost čestica u hrani i spoljašnjoj sredini duži
vremenski period, što doprinosi njihovom prenosu putem hrane. Virusi
mogu kontaminirati proizvode tokom svih faza procesa proizvodnje,
prerade i snabdevanja hranom. Tokom primarne proizvodnje najkritičnija
je primena kontaminirane vode za navodnjavanje, dok je tokom dalje
obrade i rukovanja hranom, najznačajnija neadekvatna higijena, pre svega
zaraženih rukovalaca hranom. Zbog karakterisitka proizvodnje, različite
kategorije namirnica, kao što su povrće, voće, školjke i hrana spremna
za konzumiranje poput sendviča, proizvoda od mesa, peciva, su vrlo
često prenosioci virusa i uzročnici alimentarnih virusnih infekcija. Kao
najveći rizik za zdravlje ljudi, WHO i FAO su izdvojile kombinacije virus/
proizvod: Norovirus i hepatitis A virus u školjkama, svežim proizvodima
i pripremljenoj hrani, kao i humani rotavirus u vodi koja se koristi u
proizvodnji hrane.
363
Ključne reči: virusi koji se prenose hranom, norovirusi, bezbednost
hrane
FOODBORNE VIRUSES AND FOOD SAFETY
Radin D
University of Belgrade – Faculty of Agriculture
Increased focus on microbiological/virological food safety clearly
emphasized the question of very little correlation between levels of
bacteria indicator organisms used to determine food safety criteria
with the presence or absence of viruses. Viral agents were identified as
the second most common causative agent group, after Salmonella, of
the total of foodborne outbreaks reported to the European Food Safety
Authority. In general, the viruses most frequently involved in foodborne
infections are noroviruses and hepatitis A virus, but other viruses such as
sapoviruses, enteroviruses, astroviruses, adenoviruses, human rotavirus
and hepatitis E virus have been implicated in foodborne outbreaks of
illness, although to a lesser extent. The examples of emerging viruses
that have been occasionally reported as foodborne are SARS coronavirus,
H5N1 avian influenza virus and Nipah viruses.
An increased number of foodborne viral outbreaks are recorded
in several countries, partially due to the improved diagnostic methods
that have enhanced detection of some virus groups and the increased
global trade and a worldwide availability of high risk food. Viruses do
not multiply or produce toxins in foods, but may persist for extended
periods of time as infectious particles in the environment or in foods
contributing to a significant foodborne transmission. Food may be
contaminated by virus during all stages of the food supply chain, during
primary production through human sewage and faeces pollution, or
during further processing and handling through inadequate hygiene
practices, primarily of infected food handlers. Consequently many
different food items such as vegetables, fruits, shellfish and a great variety
of ready-to-eat foods like sandwiches, cold meat, pastries etc. have been
implicated in foodborne viral infections. Accordingly, WHO and FAO
prioritize Norovirus and hepatitis A virus in shellfish, fresh produce
364
and prepared foods as virus/commodity combinations of greatest public
health concern, as well as human rotavirus in water for food preparation.
Key words: foodborne viruses, noroviruses, food safety
365
12.SP4 EPIDEMIOLOŠKE KARAKTERISTIKE
ZARAZNIH BOLESTI KOJE SE PRENOSE HRANOM
Pavlović N, Garotić- Ilić L, Purtić-Kljajić D, Vujović- Utješinović V
Gradski zavod za javno zdravlje Beograd
Cilj rada je sagledavanje učestalosti oboljevanja od zaraznih bolesti
koje se prenose hranom u odnosu na uzročnike bolesti, mesto izloženosti
i vrste namirnica uključenih u prenošenje uzročnika bolesti.
Primenom deskriptivne epidemiološke metode obrađeni su podaci
dobijeni iz prijava zaraznih bolesti, godišnjih izveštaja Programa
zdravstvene zaštite stanovništva od zaraznih bolesti na teritoriji
Beograda, rezultata istraživanja epidemija i mikrobioloških ispitivanja
obavljenih u laboratorijama Gradskog zavoda za javno zdravlje Beograd.
U periodu 2006-2011 godine na području Beograda registrovano
je 14.683 obolelih od crevnih zaraznih bolesti koje se dominantno
prenose hranom, sa prosečnom incidencijom 152,94/100.000 i prosečnim
mortalitetom 0,09/100.000. Prema podacima iz prijava zaraznih bolesti
najučestalije su dijareje i gastroenteritisi infektivnog porekla 31,6% (4637)
i bakterijske infekcije creva neoznačenog uzročnika 29,4% (4323), slede
salmoneloze 17,5% (2570), bakterijske alimentarne intoksikacije 15,0%
(2198) i kampilobakterioze 3,8% (564). U isto vreme je, po uputu lekara
iz domova zdravlja, u laboratoriji Gradskog zavoda za javno zdravlje
obavljen bakteriološki pregled 7396 stolica, od kojih su u 4830 dokazani
sojevi Campylobacter spp., u 2394 Salmonella spp., u 165 Yersinia spp. i
u 7 Shigella spp.
U posmatranom periodu registrovane su 153 alimentarne epidemije
sa 1724 obolelih (11,7% od ukupnog broja obolelih). Najbrojnije su
epidemije salmoneloza (84), stafilokoknog trovanja hranom (18),
trihineloze (15) i dijareje i gastroenteritisa infektivnog porekla (14).
Kao put prenosa poslužili su mlečni prozvodi, kolači, torte, jaja, meso
i mesne prerađevine, sendviči i kombinovane salate. Prema podacima
o mestu izloženosti, prednjače individualna domaćinstva (71,2%), a u
znatno manjem procentu ugostiteljski objekti (7,2%), predškolske (7,8%) i
ustanove internatskog tipa (3,9%).
Podaci dobijeni istraživanjem epidemija direktno ukazuju na
povezanost između uzročnika, njihovih izvora i obolelih na određenom
366
području, i mogu se višestruko koristiti. Prvenstveno u cilju preduzimanje
mera iz domena epidemiologije, ali i planiranja aktivnosti različitih profila
stručnjaka koji se bave bezbednošću hrane na svim nivoima proizvodnje,
pripreme i distribucije.
Ključne reci: zarazne bolesti koje se prenose hranom; epidemije;
izloženost; put širenja infekcije
EPIDEMIOLOGICAL CHARASTERISTICS OF
INFECTIOUS FOODBORNE DISEASE
Pavlović N, Garotić- Ilić L, Purtić-Kljajić D, Vujović- Utješinović V
Institute of Public Health of Belgrade
The aim of paper is review the frequency of infectious foodborne
disease, in relation to causes of disease, the place of exposure and the
type of food involved in the transmission of pathogens.
By using descriptive epidemiological method the data were obtained
from the reports of infectious diseases, the annual report of the Program
of protection against infectious diseases in Belgrade, results of investigated
outbreaks, and microbiological testing carried out in the laboratories of
Institute of Public Health Belgrade.
In the period 2006-2011 in Belgrade were registered 14,683 cases of
intestinal infectious diseases that predominantly foodborne, with average
annual incidence 152.94 / 100,000 and an average mortality 0.09/100,000.
According to this reports most common diagnosis including Diarrhea
and gastroenteritis of infectious origin, 31.6% (4637) and Intestinal
bacterial infections of unspecified causes 29.4% (4323), followed by
Salmonellosis 17.5% (2570), Bacterial food poisoning 15.0 % (2198) and
Campylobacteriosis 3.8% (564). At the same time, according to the
instruction of doctors from medical centers, in the laboratory of the
Institute of Public Health Belgrade were conducted bacteriological tests of
7396 stool samples, of which in 4830 are proven strains of Campylobacter
spp., in 2394 Salmonella spp., In 165 Yersinia spp., in 7 Shigella spp.
In observed period we registered 153 alimentary epidemics of 1724
cases (11.7% of total cases). The most numerous outbreaks were caused
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by Salmonellosis (84), Staphylococcal food poisoning (18), Ttrichinosis
(15) and Diarrhea and gastroenteritis of infectious origin (14). The food
involved in the transmission of pathogens were dairy products, eggs,
pastries, cakes, meat and derived products, sandwiches and combined
salads. According to data of the place of exposure, to a leading place in
the households (71.2%), then restaurants (7.2%), kindergartens (7.8%)
and boarding facilities (3.9%). Data obtained from outbreaks survey
can be used repeatedly. Primarily for epidemiologists, but also for all
professionals who deal with food safety.
Key words: infectious foodborne disease; outbreaks; exposure; vehicle
of infection transmission
368
12.SP5 ZNAČAJ KONTROLE RADIOAKTIVNOSTI
MLEKA I MLEČNIH PROIZVODA U NUKLEARNIM/
RADIJACIONIM AKCIDENTIMA
Đurović B, Rađen S, Vukmirović Đ, Radaković S
Medicinski fakultet VMA, Univerzitet odbrane u Beogradu
Proizvodnja i primena radioaktivnih izvora u vojne i mirnodopske
svrhe nosi i rizike za nastanak nuklearnih/radijacionih akcidenata
širih razmera. Naša zemlja imala je takva iskustva posle akcidenta u
Černobilju, primene osiromašenog uranijuma tokom dejstava NATO
snaga tokom 1999. godine i događaja u Fukušimi. Posledice ovih nesreća
su pored neposredne ugroženosti zaposlenih i stanovništva i dugotrajna
kontaminacija životne sredine koja dodatno, posredno i dugoročno može
značajno uticati na zdravlje stanovništva kontaminiranih teritorija.
U cilju zaštite zdravlja stanovništva od posledica moguće
kontaminacije, međunarodnim preporukama i nacionalnim propisima u
svim zemljama sveta regulisana je stalna kontrola kontaminacije životne
sredine. Jedan od načina kontaminacije radioaktivnim izotopima je
i ingestijom, unosom kontaminirane hrane i vode. Našim propisima
određena je lista namirnica koje se obavezno moraju kontrolisati, a
sačinjena je prema učestalosti, količini i značaju namirnica. Posebna
pažnja posvećena je kontroli kontaminacije mleka i mlečnih proizvoda,
kao najvažnijoj meri u zaštiti dece.
U radu će biti prikazani rezultati redovnih mesečnih merenja
vrednosti Cs-137 i K-40 mleka i mlečnih proizvoda (jogurt, kiselo mleko,
beli sir, trapist, pavlaka, krem sir, maslac i mleko u prahu) tokom perioda
od 2000-2010.godine. Merenja su obavljena gamaspektrometrijskom
metodom na sistemu sa poluprovodničkim HP Ge detektorima firme
EG&G Ortec visoke rezolucije i relativne efikasnosti 30. Obrada spektra
urađena je softverskim paketom Gamma Vission. Rezultati su pokazali
očekivane razlike između pojedinih proizvoda uslovljene načinom
njihove proizvodnje.
Iako promenljivih vrednosti tokom navedenog perioda, rezultati
merenja ovih proizvoda na našem tržištu su unutar granica preporučenih
našim i međunarodnim standardima, te su se u potpunosti mogli smatrati
radiološki ispravnim i bez ograničenja su se mogli koristiti za ishranu dece.
369
Ključne reči: radioaktivnost,
gamaspektrometrija.
mleko,
mlečni
proizvodi,
THE IMPORTANCE OF MILK AND DIARY
PRODUCTS MONITORING IN THE CASE OF NUCLEAR/
RADIOLOGICAL ACCIDENTS
Đurović B, Rađen S, Vukmirović Đ, Radaković S
Medical Faculty in MMA, University of Defense in Belgrade
Production and use of radioactive isotopes for the military and
industrial purposes causes the risks of major nuclear/radiological
accidents. Our country experienced few such situations: during Chernobyl
accident, deployment of depleted uranium projectiles during NATO
forces air strikes in 1999, and lately Fukushima accident. Besides the acute
effects in professionals and population, long-term contamination of the
environment and it s health effects on the inhabitants of contaminated
territories are possible.
In order to protect the health of population from the effects of
possible contamination, monitoring of the environment is regulated
by international recommendations and national legislation. One of the
most important ways of the internal contamination is ingestion, through
contaminated food and water. According to the frequency, importance,
and intake, the list of the most important food products is established for
monitoring. Monitoring of the milk and dairy products is organized with
special attention, as one of the most important measures in radiation
protection of the children.
In this paper we presented the results of regular month radiometric
measurements of the Cs-137 and K-40 in the samples of milk and dairy
products (jogurt, butter, white cheese, yellow cheese, cream cheese, double
creams, and evaporated milk) from 2000-2010. All the measurements
were performed by gamma-spectrometry high resolution HP Ge detectors
(EG&G Ortec), relative efficiency of 30. Spectral analysis was performed
by Gamma Vision software package.
Result showed expected differences between the products resulted
from the technological process.
370
Even the results of the products from the Serbian market showed
wide variations during the period, they still were under the international
and national limits, so they were radiological safe and they could be used
for children without any limitations.
Key words: milk, dairy products, radioactivity, gamma spectrometry
371
12.UP1 ANALIZA 17 ELEMENATA U MIŠIĆU, JETRI I
ŠKRGAMA SEDAM EKONOMSKO ZNAČAJNIH VRSTA RIBA
Lenhardt M1, Gačić Z2, Višnjić-Jeftić V2, Jarić I2, Mićković B2, Subotić S2, Skorić S2
Hegediš A 2
1
Institut za biološka istraživanja “Siniša Stanković”, Univerzitet u Beogradu;
2
Institut za multidisciplinarna istraživanja, Univerzitet u Beogradu, Beograd
Dunav kod Beograda je opterećen neprečišćenim industrijskim i
komunalnim otpadnim vodama što može imati negativan uticaj kako na
populacije riba, tako i na ljude koji konzumiraju ribu ulovljenu na ovom
sektoru Dunava. U maju 2012. godine registrovano je oko 500 komercijalnih
ribara na Dunavu. Pre nego što bude konzumirana od strane potrošača, ova
riba, koju ulove ribari, ne podleže nikakvim detaljnijim analizama. U ovim
istraživanjima praćeno je prisustvo Al, As, B, Ba, Cd, Co, Cr, Cu, Fe, Li, Mn,
Mo, Ni, Pb, Se, Sr and Zn u mišićima, škrgama i jetri sedam komercijalno
važnih vrsta riba (soma, smuđa, šarana, tolstolobika, deverike, krupatice i
manića), ulovljenih u Dunavu kod Beograda, primenom metoda induktivno
spregnute plazme – optičko emisione spektrometrije (ICP-OES). Najmanje
koncentracije od svih analiziranih elemenata su nadjene u mišićima, dok
su najveće koncentracije Cu i Mo zabeležene u jetri, Al, B, Ba, Mn i Sr u
škrgama, a Fe i Zn su u većim koncentracijama zastupljeni i u jetri i u
škrgama. PCA i post-hoc Duncan test ukazuju da se škrge i jetra manića
izdvajaju po povećanim koncentracijama As, dok su se sva tri ispitivana
tkiva šarana izdvajala po povećanim koncentracijama Zn. Koncentracije
Pb, Cd, As, Cu i Fe u mišiću su bile ispod maksimalno dozvoljenih
koncentracija (MDK) po nacionalnoj i EU legislativi. Samo je Zn u mišiću
smuđa, soma i šarana pokazivao vrednosti iznad MDK. Koncentracije Fe,
Zn i Cu su bile iznad MDK u jetri i škrgama kod pojedinačnih vrsta. Podaci
iz ovog rada ukazuju da je meso riba zadovoljavajuće za ishranu ljudi (osim
koncentracije Zn u pojedinim uzorcima), ali da treba izbegavati korišćenje
jetre za ishranu. Pojedine vrste mogu akumulirati veće koncentracije
određenih elemenata što se može objasniti ili njihovom fiziologijom
(šaran) ili vezanošću za specifična staništa (manić). Navedena istraživanja
ukazuju na neophodnost kontinuiranog monitoringa riba izlovljenih u
komercijalnom ribolovu na Dunavu.
Ključne reči: slatkovodne ribe, Dunav, teški metali, zagađenje, ICP-OES
372
ACCUMULATION LEVELS OF 17 ELEMENTS IN
MUSCLE, LIVER AND GILLS OF SEVEN COMMERCIALLY
EXPLOITED FISH SPECIES
Lenhardt M1, Gačić Z2, Višnjić-Jeftić V2, Jarić I2, Mićković B2, Subotić S2, Skorić S2
Hegediš A 2
1
Institute for Biological Research “Siniša Stanković”, University of Belgrade;
2
Institute for Multidisciplinary Research, University of Belgrade
The Danube River near Belgrade receives substantial amounts
of untreated industrial and communal wastewaters, which produces
negative impacts on fish populations that inhabit this area, as well as on
humans who utilize such fish in their diet. In May 2012, there were 500
registered commercial fishermen in the area of the Danube in Serbia.
Fish caught through commercial fishery in the Danube in Serbia are
usually not subjected to any quality analysis before they are marketed.
In the present study, concentrations of Al, As, B, Ba, Cd, Co, Cr, Cu,
Fe, Li, Mn, Mo, Ni, Pb, Se, Sr and Zn were analyzed in muscles, gills
and liver of the seven economically important fish species (wels catfish,
zander, carp, silver carp, bream, white bream and burbot) caught in
the Danube River near Belgrade, by the use of inductively-coupled
plasma optical spectrometry (ICP-OES). The lowest concentrations of
all analyzed elements were found in muscles. The highest Cu and Mo
concentrations were present in liver, Al, B, Ba, Mn and Sr in gills, while
Fe and Zn had high concentrations in both liver and gills. PCA and posthoc Duncan test indicated that burbot gills and liver were differentiated
from the other analyzed tissues and species by high As concentrations,
while all three analyzed tissues of carp were differentiated by high Zn
concentrations. Concentrations of Pb, Cd, As, Cu and Fe in muscles were
below maximum acceptable concentrations (MAC) established by the
European Union and the national legislation. The only exception were
Zn concentrations in muscles of wels catfish, zander and carp, where the
MAC were exceeded. Concentrations of Fe, Zn and Cu also exceeded
MAC in liver and gills of some of the analyzed species. Results indicate
that the meat of these species from the Danube River in Serbia should be
safe for utilization in human diet, with the exception of Zn in some fish
species. On the other hand, the use of fish liver in human diet should be
avoided. Some fish species are able to accumulate higher concentrations
373
of particular elements, which might be explained either by their specific
physiology (carp) or by the influence of specific habitats they inhabit
(burbot). Results of this study indicate the need for continual monitoring
of fish caught by commercial fishery in the Danube.
Key words: freshwater fish, Danube, heavy metals, pollution, ICP-OES
374
12.UP2 PRIMENA NOVOG MIKROBIOLOŠKOG
PRAVILNIKA U PROCESU PROIZVODNJE SLADOLEDA
Racković Stefanović N
Frikom AD Beograd
Novi mikrobiološki pravilnik (Sl.glasnik RS 72/2010) definiše dva
kriterijuma u kontroli hrane: kriterijum bezbednosti hrane i kriterijum
higijene u procesu proizvodnje. Ovaj drugi kriterijum je naročito značajan
za proizvođače hrane, koji su u obavezi da definišu i sprovode svoj sistem
mikrobiološke samokontrole.
Cilj ovog rada je da prezentuje kako je novi mikrobiološki pravilnik
implementiran u kompaniji Frikom AD u procesu proizvodnje sladoleda,
pre svega kontrole ulaznih sirovina, a na kraju i gotovog proizvoda. U
proizvodnji sladoleda se koristi veliki broj sirovina, a za dobar deo njih nisu
definisani mikrobiološki kriterijumi novim mikrobiološki pravilnikom,
pa se pri formiranju kriterijuma pri analizi sirovina koristilo više faktora.
Kao najznačajniji faktor je uziman tehnološki postupak kome podležu
sirovine (pre svega da li prolaze proces pasterizacije, ili se nepromenjene
ugrađuju direktno u proizvod), zatim sastav sirovine, dosadašnje iskustvo sa
korišćenim sirovinama u pogledu potencijalnih patogenih mikroorganizama,
temperatura skladištenja, kao i konsultacija sa mikrobiološkim pravilnicima,
vodičima drugih zemalja i naučnim činjenicama.
Ispitivani su sledeći mikroorganizmi: Salmonella spp., Listeria
monocytogenes, E. coli, Enterobacteriaceae, koagulaza pozitivne stafilokoke,
plesni i kvasci i ukupan broj mikroorganizama, a od metoda su korišćene:
SRPS EN ISO 6579, SRPS EN ISO 11 290-1, SRPS EN ISO 16 649-2, SRPS
ISO 21 528-2, SRPS EN ISO 6888- 1, EN ISO 21527, SRPS EN ISO 4833.
U radu su predstavljene sirovine po kategorijama sličnosti sastava
i navedeni su mikrobiološki kriterijumi na osnovu kojih se sprovodi
mikrobiološka analiza uzoraka. Ispitivanje sirovina i gotovog proizvoda
po ovako utvrđenim mik. kriterijumima propraćeni su i dobrom
higijenskom praksom, koja podrazumeva redovnu kontrolu pranja
metodom briseva opreme, radnih površina i ruku radnika. Ovakav način
kontrole se pokazao uspešnim od trenutka primene novog mikrobiološkog
pravilnika do sada, jer se dobija mikrobiološki bezbedan proizvod, što se
dokazalo kako internim, tako i eksternim mikroiološkim analizama.
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Ključne reči: novi mikrobiološki pravilnik, mikrobiološki kriterijumi,
sirovina za sladoled, sladoled.
APPLICATION OF THE NEW MICROBIOLOGICAL
REGULATIONS IN THE ICE CREAM PRODUCTION
Racković Stefanović N
Frikom AD Belgrade
New microbiological Regulations (Sl.glasnik RS 72/2010) defines two
criteria in the control of food: food safety criterion and the criterion of
hygiene in the production process. The latter criterion is particularly
important for food manufacturers, who are required to define and
implement a system of microbiological self-control.
The aim of this paper is to present how the new regulations have
been implemented in the company AD Frikom during the production
of ice cream, especially control of raw materials, and finally the finished
product. A large number of raw materials are used in the ice cream
production, yet for a good portion of them, microbiological criteria have
not been esablished by the new regulation. Therefore, for the formation of
criteria during the raw material analysis, several factors have been used.
As the most important factor, technological process applied to certain
raw materials has been used (especially if undergoing pasteurization, or
having been incorporated directly into the product), followed with the
composition of raw materials, experience so far with the utilized raw
materials in terms of potential micro-organisms, storage temperature, as
well as consultation with microbiological regulations and guidelines of
other countries and scientific facts.
The following microorganisms have been investigated: Salmonella spp,
Listeria monocytogenes, E. coli, Enterobacteriaceae, coagulase-positive
staphylococci, yeasts and molds, the total number of microorganisms. As
for the methods which have been used there are SRPS EN ISO 6579, SRPS
EN ISO 11 290-1, SRPS EN ISO 16 649-2, SRPS ISO 21 528-2, SRPS EN
ISO 6888- 1, EN ISO 21527, SRPS EN ISO 4833.
This paper presents the raw material categories by the similarity of
composition and lists the microbiological criteria according to which
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microbiological analysis of the samples is carried out. Testing of raw
materials and finished products at such established microbiological
criteria have been accompanied by good hygiene practice which involves
regular control method for swab of equipment, work surfaces and hands
of workers. This method of control has proven to be successful since the
use of the new microbiological regulations, as microbiologically safe
product is obtained, which can be proved by both internal and external
microbiological analysis.
Key words: new microbiological regulations, microbiological criteria,
the input raw materials for ice cream, ice cream.
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12.UP3 RASPROSTRANJENOST Listeria
monocytogenes U NEKIM MLEČNIM
PROIZVODIMA NA PODRUČJU TERITORIJE NOVOG SADA
Klisara N, Markov S, Cvetković D, Velićanski A
Univerzitet u Novom Sadu, Tehnološki fakultet
Listerioza je bolest ljudi i životinja, koja je uzrokovana L.
monocytogenes, kao posledica kontaminacije hrane, životne sredine i
infekcije životinja. U svetu, listerioza se ubraja među opasnije bakterijske
bolesti izazvane hranom, sa niskom učestalošću ali visokim stepenom
smrtnosti. Poznato je, na osnovu istrazivanja u Švedskoj, Portugalu i
Brazilu, da mladi sirevi mogu biti kontaminirani sa L. monocytogenes.
Cilj ovog istraživanja bio je da se izoluje i identifikuje L. monocytogenes
iz maloprodaje sireva (kriška sir, sitni sir) i sireva kupljenih na pijaci na
području teritorije Novog Sada. Trideset devet uzoraka svežeg sira, od
kojih je 23 kupljeno u maloprodajnim objektima, a 16 sa pijaca ispitano
je od aprila do jula 2011. godine. Otkrivanje L. monocytogenes izvedeno
je po međunarodnom standardu (SRPS ISO 11290-1+A1), a identifikacija
izdvojenih izolata urađena je primenom aparata VITEK 2 Compact. Od
39 testiranih uzoraka svežeg sira, više od 2/3 pokazivalo je pozitivan
rezultat za predobogaćenje i selektivno obogaćenje, a pozitivan rezultat
na obe selektivne podloge je detektovan za 1/5 uzoraka. Na osnovu
identifikacije i konfirmacionog testa u samo jednom uzorku dokazano
je prisustvo L. monocytogenes, a kod jednog tipa uzorka ali iz različitih
ponavljanja identifikovana je L. innocua. Na osnovu toga se može
proceniti da je orijentaciono 0,25% uzoraka kontaminirano, odnosno
može biti nebezbedno za tržište.
Ključne reči: sveži sitni sir, kriška sir, L. monocytogenes
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DIFFUSION OF Listeria monocytogenes IN SOME
DAIRY PRODUCTS IN THE TERRITORY OF NOVI SAD
Klisara N, Markov S, Cvetković D, Velićanski A
University of Novom Sadu, Faculty of Technology, Novi Sad
Listeriosis is a disease of humans and animals, which is mostly caused
by L. monocytogenes, as a result of contamination of food, environment
and animal infections. In the world, listeriosis ranks among bacterial
dangerous foodborne diseases, with a low incidence but high mortality.
It is known, based on research in Sweden, Portugal and Brazil, that fresh
cheese may be contaminated with L.monocytogenes. The aim of this study
was to isolate and identify L. monocytogenes from retail cheese (slice of
cheese, small curd) and cheese brought at a market in the territory of
Novi Sad. Thirty-nine samples of fresh cheese, of which 23 were brought
in retail stores and 16 were brought at the market, were investigated
from April to July 2011. Detection of L. monocytogenes was performed
according to international standard (ISO 11290-1), and identification of
selected isolates was performed using the VITEK 2 Compact apparatus.
Of the 39 tested samples of fresh cheese, more than 2/3 showed a positive
result for half Fraser broth and Fraser broth, a positive result on both
selective media was detected for 1/5 of samples. Based on identification
and confirmation test in only one sample confirmed the presence of
L.monocytogenes, and in a sample of one type but from different repetitions
of selective enrichment was identified L. innocua. On that basis, it can be
estimated that the approximate 0,25% of samples contaminated, or may
be unsafe for the market.
Key words: cheese, L. monocytogenes
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12.UP4 MIKROBIOLOŠKA BEZBEDNOST ČOKOLADA
Petković S
AD Štark, Beograd
Cilj ovog rada je bio da prikaže spoj nauke i prakse u konditorskoj
industriji kao i značaj detekcije izvora i puteva mikrobiološke
kontaminacijeradi osiguranja ispravnosti i bezbednosti čokolada.Iako
čokolade spadaju u relativno stabilne proizvode one u sebi sadrže sastojke
које mikroorganizmi mogu da koriste za svoj rast i razmnožavanje
a u slučaju autolize većeg broja ćelija mikroorganizama može doći do
pogoršanja kvaliteta čokoladnih proizvoda.Značajni parametri kontrole
su prisustvo patogenih mikroorganizama kao i vrednosti indikatorskih
mikroorganizama posebno plesni kao mogućih izvora mikotoksina
iz sirovina koje ako su lošeg kvaliteta sigurno mogu prredstavljati
potencijalni izvor mikotoksina.
Mikrobiološka ispitivanja se zasnivaju na kontroli ulaznih materijala
(sirovina i ambalaže, načina skladištenja), kontrole higijene mašina i
pribora za rad, kao i kontrole čistoće vazduha i vode kao potencjalnih
izvora sekundarne kontaminacije.Čokolade povremeno mogu biti i
nosioci patogenih mikroorganizama ako se ne primenjuje odgovarajuća
higijenska praksa u toku procesa proizvodnje kod zaposlenih i ako se ne
kontrolišu ulazne sirovine na patogene i indikatorske mikroorganizme.
Značajno je kontrolisati sledeće parametre:Enterobacteriaceae,
Salmonella spp, Listeria monocytogenes, Staphylococcus aureus, Bacillus
cereus, Escherichia coli, Clostridium perfringens, aerobne mezofilne
bakterije, kvasce i plesni kako bi imali sliku kvaliteta i higijenske
ispravnosti ulaznih materijala. S druge strane u toku procesa pripreme i
procesa pakovanja veoma lako može doći do sekundarne mikrobiološke
kontaminacije.
Za prikaz rezultata korišćeni su podaci iz kompanije AD Štark uz
kratki prikaz rezultata analiza za sirovine koje se najčešće koristeza
proizvodnju čokolada, pri čemu su navedeni mikroorganizmi koji su
najčešće prisutni u sirovimama i finalnim proizvodima.
Analizom svih dobijenih rezultata i vezom izmedju ulaznih
sirovina i gotovog proizvoda može se zaključiti da se samo korišćenjem
kvalitetnihsirovina, osiguranjem sledljivosti kroz proces proizvodnje i
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distribucije, primenom adekvatne higijene pribora i osoblja, monitoringom
štetočina i održavanjem parametara skladištenja u zadatim granicama
može dobiti mikrobiološki bezbedan proizvod.
Ključne reči: Čokolada, kontaminacija, patogeni mikroorganizmi,
bezbednost
MICROBIOLOGICAL SAFETY OF CHOCOLATE
Petković S
AD Štark, Belgrade
The goal of this presentation is a combination of science and practice
in the confectionery industry and the importance of detecting the sources
and pathways of microbial contamination to ensure the safety and security
of chocolate. Although chocolate products are generally regarded as a
stable, they contain ingredients that can be used by microorganisms for
their growthand reproduction and in the case of a higher numbers, cell
autolysis can caused eterioration of quality. Important control parameters
are the presence of pathogens and number of indicator microorganisms
especially molds as a possible source of mycotoxins in row materials and
also their ability to get in to finished product especially if there is a raw
material of a very bad quality.
Microbiological methods are based on the control of input materials
(raw and packaging), storage, control machinery hygiene and other
operation resources, control of air and water purity as potential secondary
contamination sources.
Chocolates occasionally can be carriers of pathogenic
microorganism if the proper personal hygiene is not applied during
production process and if there is not a control of incoming raw
materials of indicator pathogenic microorganisms. It is important
to control the following parameters: Enterobacteriaceae, Salmonella
spp, Listeriamonocytogenes, Staphylococcusaureus, Bacilluscereus,
Escherichiacoli, Clostridiumperfringens, aerobic mesophilic bacteria
and yeasts and moldsin order to have an image of quality and hygienic
quality of incoming materials. On the other hand, during the process
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of preparation and packaging one can easily get a secondary microbial
contamination.
To display the results, the data from the companyAD Stark briefly
present the outcome of analysis of the raw materials that are commonly
used for the manufacture of chocolate, where those microorganisms are
usually present in raw materials and final products.
From the results of the analysis and from the connection between
raw materials and finished products it can be concluded that the only use
of high quality materials, ensuring tracebility through the production
process and distribution, with adequate equipment and staff hygiene,
pest monitoring and maintening parameters in the given boundaries,
microbiologically safe product could be obtained.
Key words: Chocolate, contamination, pathogenic microorganisms,
safety
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12.P01 ISPITIVANJE PRISUSTVA OVOMUKOIDA U
PROIZVODIMA OD MESA I PANIRANIM PROIZVODIMA
Zrnić M1, Stanković I1, Šobajić S1, Milanović-Stevanović M2, Janković S2
1
Katedra za bromatologiju, Farmaceutski fakultet Univerziteta u Beogradu,
2
Institut za higijenu i tehnologiju mesa, Beograd
Uvod: Jaja i proizvodi od jaja nalaze se na listi sastojaka namirnica
čije je navođenje obavezno u smislu označavanje alergena.U sastav jaja
ulaze različiti proteini, od kojih su mnogi snažni alergeni. Ovomukoidi
su alergogeni proteini belanceta jaja.
Cilj i metod: Obzirom da se jaja i proizvodi od jaja koriste u
proizvodnji namirnica, ili da prehrambeni proizvodi mogu da budu
kontaminanti u procesu proizvodnje, cilj rada bio je da se izvrši provera
sadržaja ovomukoida u proizvodima od mesa (paštete i fino usitnjene
barene kobasice) i paniranim proizvodima. Analizirano je ukupno 38
proizvoda (28 proizvoda od mesa i 10 paniranih proizvoda) sa tržišta
Srbije domaćih i inostranih proizvođača. Određivanje ovomukoida u
analiziranim uzorcima vršeno je imunohemijskom ELISA metodom
korišćenjem komercijalnog kompleta I’screen egg (code AL316/AL306).
Rezultati: Od ukupnog broja analiziranih uzoraka, u 9 uzoraka (24%)
sadržaj ovomukoida bio je manji od limita kvantifikacije metode (0,5
mg/kg). U većini analiziranih proizvoda (74%) sadržaj ovomukoida bio
je u količini 0,5-5 mg/kg, pri čemu je na samo 7 proizvoda deklarisano
moguće prisustvo proteina jaja. Jedan panirani proizvod, za koji je kao
napomena i navedeno da može sadržati tragove jaja, imao je sadržaj
ovomukoida u količini preko 20 mg/kg.
Zaključak:Restriktivna dijetabez alergena je doživotni tretman za
preosetljive osobe. S obzirom da minimalne količine alergena mogu
dovesti do imunog odgovora organizma neophodna je sistematska
kontrola proizvoda, poštovanje principa dobre proizvođačke prakse u
smislu sprečavanja kontaminacije alergenima, kao i pravilno deklarisanje
prehrambenih proizvoda, a sa ciljem njihove bezbedne upotrebe kod
osetljivih osoba.
Ključne reči: proizvodi od mesa, panirani proizvodi, alergije,
ovomukoidi
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Ovaj rad je finansiran od strane Ministarstva za prosvetu i nauku
PRESENCE OF OVOMUCOIDS IN MEAT PRODUCTS
AND BREADED PRODUCTS
Zrnić M1, Stanković I1, Šobajić S1, Milanović-Stevanović M2, Janković S2
1
Department of Bromatology, Faculty of Pharmacy, University of Belgrade,
2
Institute of Meat Hygiene and Technology, Belgrade
Introduction: Eggs and egg products are on the list of food allergens
which presence has to be declared on the food label. Eggs contain different
group of proteins and many of them are potent allergens. Ovomucoids
are allergenic proteins from egg white.
Objective and method: The aim of this study was detection and
quantification of ovomucoidsin meat products (cooked and boiled
sausages) and breaded products. In 38 food products (28 meat products
and 10 breaded products) from the market of Serbia the content of
ovomucoids was determined using ELISA immunochemical test I’screen
egg (code AL316/AL306).
Results: Results obtained showedthat in 9 samples (24%) the content of
ovomucoids was less than the limit of quantification of 0,5 mg/kg. In the
analysis of 28 products (74%) the presence of ovomucoids was determined
in the quantities 0,5-5 mg/kg, of whom only 7 products were declared that
may contain eggs. Ovomucoids content over 20 mg/kg was determined in
one analyzed product where the possible presence of eggs was labeled.
Conclusion: Consideringthe fact that for sensitive persons the minimum
amounts of allergens can cause an immune response it is necessary to control
these products and to respect the principles of good manufacturing practice
to avoid contamination with allergens, as well as proper labeling of food
products in order to protect health of sensitive people.
Keywords: meat products, breaded products, allergy, ovomucoids
This work was supported by the Project No III-46009, Ministry of
Science and Technological Development, Republic of Serbia
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12.P02 IZOLACIJA CRONOBACTER SAKAZAKII
KORIŠĆENJEM HROMOGENIH PODLOGA
Protić N
EKO-LAB DOO, Padinska Skela
Cilj: Cronobacter sakazakii je patogeni mikroorganizam. Izolovan
je iz mleka u prahu za ishranu odojčadi, vode, biljnih čajeva, mulja i
zemljišta. Cilj rada bio je da se ispita izolacija C. sakazakii iz mleka u
prahu korišćenjem hromogenih podloga.
Metode: Korišćene su metode ISO 6887-5:2010. i ISO 22964:2006.,
Cronobacter bujon za obogaćenje (Biomerieux) i hromogene podloge:
chromID™ Sakazakii (BioMérieux), Chromogenic Cronobacter Isolation
Agar (CCI), ChromoCult® C. sakazakii Agar (Merck), Harlequin™
CSA-DFI (LabM), API 20E i referentni soj C. sakazakii ATCC 12868 u
koncentraciji od 10 cfu/g do 100cfu/g mleka u prahu.
Rezultati: Korišćenjem specifičnog bujona i hromogenih podloga
omogućava se bolja senzitivnost i bolji oporavak C. sakazakii u odnosu
na podloge prema ISO 22964: 2006.
Zaključak: U cilju izolovanja C. sakazakii neophodni su bolja kontrola
i ispitivanja, kao i nova saznanja o ovom patogenu.
Ključne reči: Cronobacter sakazakii, hromogene podloge
ISOLATION OF CRONOBACTER SAKAZAKII USING
CHROMOGENIC MEDIUM
Protić N
EKO-LAB DOO, Padinska Skela
Aim Cronobacter sakazakii are an emerging food-borne pathogen.
It has been isolated from powder infant formula, water, herbal teas,
sediment and soil. The aim of this study was to investigate the isolation of
C. sakazakii powdered milk from using chromogenic medium.
Methods For isolation C. sakazakii were used methods ISO 6887-5:2010.
and ISO 22964:2006., Cronobacter Enrichment Broth (Biomerieux) and
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chromogenic medium: chromID™ Sakazakii (BioMérieux), Chromogenic
Cronobacter Isolation Agar (CCI), ChromoCult® C. sakazakii Agar
(Merck), Harlequin™ CSA-DFI (LabM), API 20E and reference strain C.
sakazakii ATCC 12868 in concentration of 10 cfu/g to 100 cfu/g powdered
milk.
Results Using specific broth and cromogenic media provides higher
sensitivity and greater recovery than the ISO 22964 protocol.
Conclusion: Better control and improve testing C. sakazakii as well as
new facts about this pathogen are necessary.
Key words: Cronobacter sakazakii, chromogenic medium.
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12.P03 KONTROLA ZDRAVSTVENE BEZBEDNOSTI
HRANE PRIMENOM HACCP U OPŠTOJ BOLNICI LAZA
K. LAZAREVIĆ U ŠAPCU
Milošević B
Opšta bolnica Laza K. Lazarević, Šabac
Cilj: Cilj rada je provera i prikaz sveobuhvatnosti kontrole bezbednosti
hrane primenom HACCP sistema u opštoj bolnici Laza K. Lazarević u Šapcu.
Metode: Kontrola kritičnih tačaka, provera validnosti dokumenata,
kontrola temperature utovara.Dokumenta koja se kontrolišu su sertifikati
o bezbednosti, otpremnice, pečata, datuma, temperature na prijemu
namirnica animalnog porekla.
Kritične kontrolne tačke u proizvodnji i distribuciji hrane:
Prijem namirnica animalnog porekla
Kontrola temperature frižidera i komora
Kontrola trmperature zamrzivača
Kontrola keteringa
Kontrola sterilizacije belog posuđa na Infektivnom odeljenju
Rezultati i diskusija: Kontrola dokmenata je otkrila da je sveže meso
primano u bolnicu imalo sve veterinarske sertifikate i pečate u okviru
vremenskog ograničenja. Temprature frižidera i rashladnih komora
su bile redovno proveravane sa kalibrisanim termometrom. Za vreme
jenog meseca temperature zamrzivača sa bile u prihvatljivom opsegu
-180C-210C .Kao jedna od kritičnih kontrolnih tačaka u pripremi i
distribuciji obroka je poštovanje rasporeda isporuke hrane, da utovarena
hrana nema temperaturu ispod optimalne. Poverava se temperatura jela
pre utovara, završetak termalne obrade i vreme utovara i zapisuje u ček
listu. Tip materijala koji dolazi u dodir sa hranom je takođe važan za
bezbednost hrane. Ako se jelo ohladi ispod 640C, korektivna mera je
ponovna termička obrada.
Odstupanje temperature komora od zadate vreednosti zapaženo je
dva puta, oko podne, 9 0C,zbog velikih vrićina. Unutašnje temperature
se nisu povećale više od 70C. Korektivna mera bila bi je ugradnja klima
uređaja.
Temperatura mesa proveravana je kalibrisanim termometrom i imala
je razliku samo 0,10C četiri puta u mesecu. Upoređenjem sa drugom
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studijom o primeni HACCP u mlekari u Šapcu, kritične vrednosti za
čuvanje mlečnih proizvoda i korektivne mere su bile iste.
Zaključak: Primenom sistema HACCP na minimum su svedene
mogućnost proizvodnje i distribucije nebezbedne hrane.
Ključne reči: kontrola bezbednosti, HACCP,
dokumentovanje, rizik, unutrašnja temperatura
temperature,
THE CONTROL OF FOOD SAFETY IN THE GENERAL
HOSPITAL’’LAZA K.LAZAREVIC’’ IN SABAC USIN
HACCP SYSTEM
Milošević B
General Hospital Laza K. Lazarević, Šabac
The aim: The purpose of work was to check and show universality of
the safety control using the HACCP system.
Methods: The control of critical points, checking the validity of
documentation, temperature and packaging control. Control of the
documentation: safety certificate, dispatch, seal, the control of the inner
meat temperature. In production and distribution of the food in hospital
next critical control points were chosen:
reception of food items of animal origin;
control of the temperatures of refrigerators and chambers;
control of the temperature of the freezer;
control of catering;
control of the sterilization of white dishes at the Department of
Infectious Diseases.
Results: The control of the documents revealed that the fresh meat
received at the hospital had all veterinary certificates and seals, within
the time limit. Temperatures of the refrigerators and cold chambers
were regularly checked with calibrated thermometer. During one month
temperatures were in the acceptable range from -18°C to -21°C. One of
the critical control points in meal preparation and distribution within
hospital is compliance of food delivery schedule in order not to cool down
the meals below the optimal temperature. The temperature of the meals is
388
checked before the loading, the time of thermal treatment and the time of
loading is documented. The type of material that comes into the contact
with the meals is also of the importance for the meals’ safety. If the correct
material is not used in the meal preparation corrective measures have
been conducted. If the temperature of meal comes below 64 the thermal
treatment is correction measure.
Temperatures of the meat cold chambers were between 4 i 80 C, twice
the temperature was 90C. The corrective measure in this case should be
implementation of acclimatized conditions. The temperature of the meat
was checked using calibrated thermometer and on four occasions the
unwanted rise of the temperature was noticed (0,10C).
Conclusion: The implementation of HACCP principles in hospital
catering service could minimize the risk of unsafe and hazardous food.
Key words: Safety control, HACCP, temperature, documentation,
risk, the inner temperature
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12.P04 KONCEPT BEZBEDNE HRANE
Zavod za zašitu zdravlja studenata, Beograd
Prema podacima centra za kontrolu i prevenciju bolesti (CDCP) u
Sjedinjenim državama u Americi procenjuje se da godišnje 76 miliona
osoba oboli usled konzumiranja kontaminirane hrane, 325 000 biva
hospitaliziovano, a 5000 završi smrtnim ihodom. Bezbednost hrane
je naučna disciplina koja se odnosi na pravilno rukovanje, pripremu i
skladištenje namirnica da bi se prevenirale bolesti trovanja hranom.
To uključuje brojne procedure koje je potrebno slediti da bi se izbegao
opasan zdravstveni rizik. Bolesti usled zatrovane hrane odnosno
trovanje hranom je bilo koja bolest nastala kao posledica konzumiranja
zagađene hrane bilo da je uzročnik patogena bakterija, virus ili parazit,
ili su to hemikalije ili pak prirodni toksini prisutni u hrani kao što je
to slučaj sa otrovnim gljivama. Pored ovoga ove bolesti mogu nastati i
usled nepravilnog postupanja sa namirnicama tokom skladištenja,
priprememe i čuvanja gotovih proizvoda gde ljudski faktor ima važnu
ulogu. Postoji konscenzus da lična higijena, dakle regularno pranje
ruku predstavlja najefikasniju meru da bi se sprečilo prenošenje ovih
bolesti. Stalni monitoring procedura u vezi sa namirnicama od „njive do
trpeze“ odnosno od sirovih namirnica do finalnog proizvoda je poznat
kao HACCP (Hazard Analysis Critical Control Point) sistem upravljanja
kontrolom da bi se obezbedila bezbedna hrana.
Ključne reči: bezbedna hrana, trovanje hranom, HACCP kontrola
CONCEPT OF SAFE FOOD
Institute of public health for students, Belgrade
In the United States, using data from the CDCP estimated that that
foodborne diseases cause approximately 76 million illnesses, 325,000
hospitalizations, and 5,000 deaths in the United States each year.Food
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safety is a scientific discipline describing handling, preparation and
storage of food in ways that prevent foodborne illness. This includes
a number of routines that should be followed to avoid potentially
severe health hazards. Foodborne illness (also foodborne disease and
colloquially referred to as food poisoning) is any illness resulting from
the consumption of contaminated food, pathogenic bacteria, viruses, or
parasites that contaminate food, as well as chemical or natural toxins such
as poisonous mushrooms. Foodborne illness usually arises from improper
handling, preparation, or food storage. Good hygiene practices before,
during, and after food preparation can reduce the chances of contracting
an illness. There is a consensus in the public health community that
regular hand-washing is one of the most effective defenses against the
spread of foodborne illness. The action of monitoring food to ensure
that it will not cause foodborne illness is known as food safety. HACCP
is a management system in which food safety is addressed through the
analysis and control of biological, chemical, and physical hazards from
raw material production, procurement and handling, to manufacturing,
distribution and consumption of the finished product.
Key words: food safty, foodborne diseases, HACCP management
sistem
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12.P05 UKUPAN BROJ MIKROORGANIZAMA I ATP KAO
PARAMETRI HIGIJENE U KUHINJAMA
UGOSTITELJSKIH OBJEKATA
Petrović I, Markov S, Cvetković D, Velićanski A
Univerzitet u Novom Sadu, Tehnološki fakultet, Novi Sad
Kuhinje ugostiteljskih objekata predstavljaju mesta visokog rizika po
bezbednost hrane. Kako bi se taj rizik sveo na prihvatljiv nivo, neophodno
je sprovesti monitoring higijene u skladu sa dobro pripremljenim sanitarnohigijenskim planom. Da bi se ispoštovali visoki standardi bezbednosti
hrane, pojavila se potreba za brzom i pouzdanom procenom higijenskog
statusa površina koje dolaze u dodir sa hranom, pre samog početka procesa
proizvodnje. To je dovelo do uporedne primene alternativnih metoda koje
obezbeđuju brzu povratnu informaciju vezanu za sanitaciju i proizvodne
procese. Detekcija adenozin trifosfata (ATP) metodom bioluminescencije
jedan je od najvažnijih brzih metoda monitoringa higijene u prehrambenoj
industriji.
Cilj rada je bio da se sagleda higijenski status površina koje dolaze u
neposredan dodir sa hranom u jednoj hotelskoj kuhinji. Izabrano je 4 mesta
za uzorkovanje, od kojih je sa svakog uzorkovano po 24 brisa za praćenje
ATP metodom bioluminescencije koristeći luminometar i odgovarajuće
briseve. Za deo tih briseva (po 8 sa svakog mesta) standardnom procedurom
je određivan ukupan broj mikroorganizama na 37°C. Dobijeni rezultati
obe metode su međusobno upoređeni i procenjeni na osnovu određenih
normativnih akata.
Procenat neprihvatljivih uzoraka sa stanovišta RLU vrednosti kretao se
od 4,2% (tanjir) do 45,83% (daska za povrće), dok se procenat neprihvatljivih
uzoraka u pogledu ukupnog broja mikroorganizama kretao od 0% (tanjir)
do 37,5% (mesoreznica i daska za povrće). Kod daske za povrće je osim
povećanog procenta neprihvatljivih uzoraka uočeno najveće neslaganje
između rezultata dve metode. Neravna površina daske za sečenje predstavlja
mesto gde zaostaju ostaci hrane, pa je organska materija kao izvor ATP
doprinela takvom rezultatu. Poređenjem razultata dve metode dobijena je
dobra korelacija, pa bi pored nezamenljivih klasičnih mikrobioloških metoda
i tehnika metodu bioluminescencije bilo korisno primeniti kao dodatnu
informaciju o higijeni površina u kuhinjama ugostiteljskih objekata.
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Ključne reči: ukupan broj mikroorganizama, bioluminescencija,
higijena kuhinja ugostiteljskih objekata
TOTAL NUMBER OF MICROORGANISMS AND ATP AS
HYGIENE PARAMETERS FOR RESTAURANT AND
HOTEL KITCHENS
Petrović I, Markov S, Cvetković D, Velićanski A
University of Novi Sad, Faculty of Technology, Novi Sad
Restaurant and hotel kitchens are places of high risk for food safety.
In order to reduce such risk to an acceptable level, it is necessary to carry
out hygiene monitoring in accordance with well-prepared sanitaryhygiene plan. To meet such high standards of food safety, there is a need
for rapid and reliable assessment of the hygienic status of surfaces that
come in contact with food, before the start of the production process.
Detection of adenosine triphosphate (ATP) by bioluminescence method
is one of the most rapid methods of monitoring hygiene in the food
industry.
The aim of this study was to examine the hygienic status of surfaces
that come in direct contact with the food in one hotel kitchen. 4 sites
were selected for sampling, one of which was sampled with 24 swabs for
monitoring ATP by bioluminescence method using luminometer and
appropriate swabs. Part of the swabs (8 for each site) was tested by the
standard procedure for total number of microorganisms at 37 ° C. The
results of both methods are mutually compared and evaluated on the
basis of certain normative acts.
Percentage of unacceptable samples from the point of RLU values
ranged from 4.2% (plate) to 45.83% (chopping board for vegetables),
while the percentage of unacceptable samples in terms of the total
number of microorganisms ranged from 0% (plate) to 37.5% (slicing
machine and chopping board for vegetables). Uneven surfaces of
chopping board was the place where particles of food remains, so organic
matter as a source of ATP contributed to this outcome. Comparing
the results of two methods a good correlation was obtained, so except
irreplaceable conventional microbiological methods and techniques,
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bioluminescence method should be applied as a useful additional
information about hygiene of surfaces in restaurant and hotel kitchens.
Key words: total number of microorganisms, bioluminescence,
hygiene of restaurant and hotel kitchens
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12.P06 PRIKAZ ORGANIZACIJE I KONTROLE
BEZBEDNOSTI HRANE U BOLNICAMA U CRNOJ GORI
Jovićević Lj¹, Barjaktarović-Labović S¹, Malisic N², Đuričković M², Novaković T³
Dom zdravlja Bar1, Institut za javno zdravlje Crne Gore2, Medicinski fakultet
u Kosovskoj Mitrovici3
Cilj: Prikaz organizacije i kontrole bezbednosti hrane u Crnoj Gori.
Metode: Krajem 2011. godine sprovedeno je istraživanje o ishrani
u bolnicama u Crnoj Gori. Koriščen je posebno kreiran upitnik
Svetske zdravstene organizacije podeljen u nekoliko oblasti ispitivanja.
Istraživanjem su obuhvaćene sve opšte i specijalne bolnice u Crnoj Gori,
uključujući i dve privatne bolnice. U radu će biti prikazani podaci koji
se odnose na organizaciju i kontrolu bezbednosti hrane. Za odgovore na
upitnike su bile zadužene osobe koje su određene od strane odgovornih
lica (nutricionisti, šefovi kuhinja, glavne sestre i dr).
Rezultati: Istraživanjem je obuhvaćeno 13 bolnica. U svakoj postoje
timovi za ishranu i bezbednost hrane. U sedam bolnica (54%) timove čine
dijetetičari/nutricionisti, glavne sestre, šefovi kuhinja i lekari različitih
specijalnosti, dok u šest bolnica (46%) nema dijetetičara. Hrana se u svim
bolnicama u Crnoj Gori priprema unutar samih bolnica, uz poštovanje
jedinstvenog obrasca dnevnih obroka: tri glavna obroka i dve užine.
Vodom za piće se snabdevaju iz sistema javnog vodosnabdevanja.
U postupku pripreme hrane primenjuju se pravila „Pet ključeva
Svetske zdravstvene organizacije za bezbednu hranu“. Međutim, obavezu
primene HACCP principa nije ispunila nijedna bolnica u Crnoj Gori.
Diskusija: U Crnoj Gori ne postoje nacionalna upustva ili preporuke
za zdravstvenu bezbednost hrane u bolnicama. Zaposleni zaduženi za
bezbednost hrane su najčešće neodgovarajuće stručnosti i nedovoljno
edukovani. Nadzor nad bezbednošću hrane u bolnicama vrši Sanitarna
inspekcija Uprave za inspekcijske poslove u redovnom inspekcijskom
nadzoru i po epidemiološkim indikacijama.
Zaključak: Istraživanje je pokazalo nedostatak odgovarajućih stručnjaka
i potrebu uspostavljanja HACCP sistema ili nekog drugog preventivnog
sistema za osiguranje zdravstvene bezbednosti hrane u svim bolnicama,
što je inače predviđeno Akcionim planom za ishranu i bezbednost hrane u
Crnoj Gori (2010-2014) i obaveza je menadžmenta svih bolnica.
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Ključne reči: bolnice, bezbednost hrane, HACCP
FOOD SAFETY IN HOSPITALS IN MONTENEGRO
Jovićević Lj¹, Barjaktarović-Labović S¹,Malisic N², Đuričković M², Novaković T³
Health Centre Bar1, Public Health Institute of Montenegro2, Faculty of Medicine
in Kosovska Mitrovica3
Objective: Presentation organization and control of the Food Safety
in hospitals in Montenegro including all general and special hospitals in
Montenegro, including two private hospitals.
Methods: At the end of 2011 was carried a research on nutrition in
hospitals in Montenegro. We used a specially designed questionnaire
World Health Organization. It was divided into several areas of
questioning.. Researching was Covered all general and specialized
hospitals in Montenegro, including two private hospitals. The paper will
present data relating to the organization and control of food safety. The
results regarding food safety will be shown on this paper. People who were
in charge to answer the questions were appointed by certain authorities
(nutritionists, chefs, matrons, etc.).
Results: The research covered 13 hospitals. In each hospital there
are teams for nutrition and food safety. In seven hospitals (54%) the
teams consist of dieticians and nutritionists, matrons, chefs and doctors
with different specializations, whereas in six hospitals (46%) there are
no dieticians. In all hospitals the food is prepared within the hospitals
respecting the unique pattern of daily meals: three main meals and two
snacks. Water is supplied by the public water supply system.
In the process of preparing food the rules “five keys of the World
Health Organization for food safety” are applied. However, the obligation
to implement HACCP principles was not fulfilled by any hospitals in
Montenegro.
Discussion: There are no national instructions or recommendations
for food safety in hospitals. The staff in charge of food safety is often with
inadequate profession and qualifications. Supervision of food safety in
hospitals is carried out by Sanitary Inspection in regular inspections and
upon epidemiological indications.
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Conclusion: The research showed that there is a deficit of professional
staff and a necessity to implement HACCP system or other preventive
systems to ensure food safety in all hospitals as planned by the Action
Plan for Nutrition and Food Safety in Montenegro (2010-2014) and it is
the obligation upon the management of all hospitals.
Key words: hospitals, food safety, HACCP
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12.P07 ODREĐIVANJE SADRŽAJA NITRATA I NITRITA
U SVEŽEM POVRĆU SPEKTROFOTOMETRIJSKOM
METODOM I PROCENA UTICAJA ČUVANJA I
TERMIČKE OBRADE NA NJIHOV SADRŽAJ U SPANAĆU
Radišić S1, Ivanović N2, Šobajić S2
Zavod za javno zdravlje Zrenjanin, Zrenjanin; 2 Katedra za Bromatologiju,
Farmaceutski fakultet, Univerzitet u Beogradu
1
Uvod: Neke vrste povrća imaju sposobnost akumulacije azota zbog
čega se ranije sadržaj nitrata u tom povrću smatrao prirodnim, međutim,
danas se taj sadržaj može svrstati u kontaminante.
Ciljevi: U ovom radu je određen sadržaj nitrita i nitrata u različitim
vrstama svežeg povrća koje se nalazi na tržištu i procenjen uticaj
termičkog tretmana i različitih uslova čuvanja na sadržaj nitrita i nitrata
u spanaću.
Materijal i metode: Sadržaja nitrata i nitrita određen je
spektrofotometrijskom metodom u osam različitih vrsta svežeg povrća.
Analiza uticaja termičkog tretmana i različitih uslova čuvanja rađena je
na uzorcima spanaća šest različitih proizvođača.
Rezultati: Nizak sadržaj nitrata (40–190 mg/kg) nađen je u šargarepi,
korenu peršuna, kupusu i crvenom kupusu dok su bela rotkva, keleraba,
spanać i zelena salata sadržali višestruko veću količinu nitrata (1100 –
2500 mg/kg). Sadržaj nitrita u ispitivanim uzorcima kretao se u intervalu
od 0,4 – 1,6 mg/kg. Prosečno smanjenje sadržaja nitrata i nitrita nakon
termičkog tretmana je iznosilo oko 58%, odnosno 77%. Sadržaj nitrita u
spanaću bio je najviši nakon branja, a zatim se u narednih 2-3 dana zapaža
trend opadanja vrednosti kod uzoraka čuvanih i na sobnoj temperaturi
i u frižideru. Nakon toga, kod uzoraka čuvanih na sobnoj temperaturi
zapaža se povećanje sadržaja nitrita u nekim uzorcima. Sadržaj nitrata je
uglavnom konstantan tokom 5 dana čuvanja kako na sobnoj temperaturi,
tako i u frižideru.
Zaključak: Uzorci svežeg povrća se po sadržaju nitrata mogu podeliti
u grupu sa niskim sadržajem nitrata (< 100 mg/kg) i grupu sa visokim
sadržajem nitrata (> 1500 mg/kg). Termički tretman može smanjiti
sadržaj nitrata i nitrita za više od 50%, što ukazuje na značaj termičke
obrade spanaća u domaćinstvu. Temperatura ima važnu ulogu na sadržaj
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nitrita i nitrata što ukazuje na značaj čuvanja svežeg povrća u frižideru u
cilju sprečavanja povećanja sadržaja nitrita.
Ključne reči: nitriti, nitrati, povrće, termički tretman
DETERMINATION OF NITRATE AND NITRITE
CONTENT IN FRESH VEGETABLES USING
SPECTROPHOTOMETRIC METHOD AND THE
EVALUATION OF THE IMPACT OF STORAGE AND
HEAT TREATMENT ON THEIR CONTENT IN SPINACH
Radišić S1, Ivanović N2, Šobajić S2
Institute for Public Healt Zrenjanin; 2Department of Bromatology,
Faculty of Pharmacy, Belgrade
1
Introduction: Some sorts of vegetables have the ability to accumulate
nitrogen, therefore increased nitrogen content used to be considered
as natural. However, today the same nitrogen content is considered as
contamination.
Goals: In this paper the nitrite and nitrate content in different kinds
of fresh vegetables available on the market was determined. Also, the
impact of heat treatment and different storage conditions on nitrite and
nitrate content was evaluated.
Materials and methods: Nitrate and nitrite content was determined
using spectrophotometric method in eight different kinds of fresh
vegetables. The analysis of heat treatment and different storage conditions
was done on samples from six different spinach producers.
Results: Low nitrate content (40–190 mg/kg) was found in carrot,
parsley root, cabbage and red cabbage, while white radish, kohlrabi,
spinach and lettuce contained much higher concentrations of nitrate
(1100 – 2500 mg/kg). Nitrite content in analyzed samples was constant
and ranged from 0,4 – 1,6 mg/kg. An average decrease of nitrate and
nitrite levels in spinach after heat treatment was around 58% and 77%,
respectively. The nitrite content in the spinach is the highest immediately
after harvesting, then the concentration lowering trend is observed in
the next 2-3 days in samples stored both at room temperature and in
399
the refrigerator. After that period an increase of the nitrite content was
observed in some samples stored at the room temperature. The nitrate
content was relatively constant during the five days of storage at both
room temperature and in the refrigerator.
Conclusion: Samples of fresh vegetables can be divided in two groups,
based on their nitrate content. The first group has low nitrate content (<
100 mg/kg) and the second has high nitrate content (> 1500 mg/kg). Heat
treatment can lower nitrate and nitrite content by more than 50%, which
indicates the importance of heat treatment of spinach in households.
Temperature plays an important role in nitrate and nitrite content, which
indicates the importance of storage of fresh vegetable in the refrigerator,
in order to avoid the increase of nitrite level.
Key words: nitrate, nitrite, vegetable, heat treatment, storage
400
12.P08 OdrŽivost L. monocytogenes u kajmaku
Katić V, Savić Radovanović R, Stajković S, Lazetić V
Fakultet veterinarske medicine, Univerzitet u Beogradu
Uvod: Ubikvitarnost L. monocytogenes i povećana sposobnost da
se razmnožava ili opstaje pri temperaturama hlađenja u poređenju sa
najvećim brojem drugih patogenih mikroorganizmama, čini da ovaj
mikroorganizam s gledišta bezbednosti hrane predstavlja značajan
problem. Ovaj problem je posebno izražen kada je u pitanju hrana spremna
za konzumiranje u kojoj L. monocytogenes može da se razmnožava.
Kajmak se uglavnom u ishrani koristi bez predhodne toplotne obrade, pa
se postavlja pitanje da li ovaj proizvod podržava rast L. monocytogenes i u
odnosu na koju graničnu vrednost treba ispitivati ovaj proizvod. Stoga je
cilj ovog rada bio da se ispita da li kajmak podržava rast L. monocytogenes.
Metode: Ispitivanja su izvedena na uzorcima mladog i starog kajmaka
proizvedenog u domaćinstvu, eksperimentalno kontaminiranim sa
sojevima Listeria monocytogenes ATCC 19115, L. monocytogenes izolovane
iz hrane, L. ivanovii ATCC 19119 i L. innocua ATCC 33090, i čuvanim na
temperaturi od 4°C. Veličina inokuluma kontaminacije je bila 1 cfu/25 g
kajmaka. Mladi kajmak je 0, 1, 5,10 i 20 dana, a stari kajmak 0, 1, 5,10, 15 i
45 ispitivan na prisustvo L. monocytogenes primenom metode ISO 112901, ukupan broj bakterija je određivan metodom ISO 4833:2003, a broj
bakterija je određivan zasejavanje decimalnih razblaženja kajmaka na
MRS agar koji je potom inkubiran 72 časa pri temperati od 37°C. U isto
vreme u uzorcima kajmaka je merena pH vrednost i određivan sadržaj
NaCl titrimetrijskom metodom (IDF12/ ISO1738:2004).
Rezultati: Od prvog do poslednjeg dana ispitivanja dokazano je
prisustvo L. monocytogenes u svim ispitivanim uzorcima kajmaka. Ni
u jednom uzorku nije utvrđeno povećanje broja L. monocytogenes. U
uzorcima mladog kajmaka pH vrednost se snizila sa 6,64±0,07 na početku
ispitivanja na 6,10±0,03 20. dana ispitivanja, a u uzorcima starog kajmaka
pH vrednost se snizila sa 4,49±0,07 na početku ispitivanja na 4,42±0,02
petnaestog dana, a 45. dana ispitivanja je utvrđen porast pH na 5,54±0,22.
Sadržaj NaCl u uzorcima mladog kajmaka se povećavao sa 1,51%±0,13
na početku ispitivanja na 1,98%±0,03 dvadesetog dana ispitivanja, a
u uzorcima starog kajmaka sadržaj NaCl se povećao sa 1,80%±0,06 na
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početku ispitivanja na 1,85±0,04 desetog dana ispitivanja, a zatim se
45. dana ispitivanja smanjio na 1,66±0,10. Ukupan broj bakterija i broj
bakterija mlečne kiseline se povećavao tokom perioda čuvanja mladog i
starog kajmaka.
Zbog sadržaja NaCl i pH vrednosti moglo bi se pretpostaviti da je
kajmak namirnica koja podržava rast L. monocytogenes. Međutim,
rezultati dobijeni u našem ispitivanju pokazuju da tokom vremena ne
dolazi do porasta broja ovog mikroorganizma u mladom i u starom
kajmaku. Na osnovu podataka iz literature predpostavljamo da je velika
količina slobodnih masnih kiselina u kajmaku delovala inhibitorno na
razmnožavanje L. monocytogenes.
Ključne reči: L. monocytogenes, razmnožavanje, kajmak, NaCl, pH,
preživljavanje
SURVIVAL OF LISTERIA MONOCYTOGENES IN KAJMAK
Katić V, Savić Radovanović R, Stajković S, Lazetić V
Faculty of Veterinary Medicine, University of Belgrade
Ubiquitous nature of Listeria monocytogenes and increased ability to
multiply and survive at cooling temperatures comparing to most other
microorganisms appears to be a significant problem from the food safety
point of view. This problem is particularly expressed in case of ready to eat
food where Listeria monocytogenes can multiply. Kajmak is usually used
in diet without prior heat treatment, so the question is appointed does
this product support the growth of Listeria monocytogenes. Therefore, the
purpose of this investigation was to determine does kajmak support the
growth of Listeria monocytogenes.
The study was carried out on samples of fresh and old kajmak
produced in household, artificially contaminated with strains of Listeria
(Listeria monocytogenes ATTC 19115, Listeria monocytogenes isolated
from the food, L. ivanovii ATCC 19119, L. innocua ATCC 33090) and kept
at temperature of 4°C. The size of conatmination inoculum was 1 cfu/25
g of kajmak. The presence of Listeria monocytogenes was determined
using ISO 11290-1 method, total bacterial counts was determined by ISO
402
4833:2003 method, and number of lactic acid bacteria was determined by
plating decimal dilutions on MRS agar following incubation 72 h in air at
37 °C after 0, 1, 5, 10, 15 and 20 days storage fresh kajmak and 0, 1, 5, 10,
45 days storage old kajmak. In the same time in samples of kajmak were
determined pH by pH-meter and content of NaCl by titrimetric method
(IDF12/ISO 1738:2004).
Listeria monocytogenes was detect in samples of kajmak from the first
to the last day of the study. Increase in number of Listeria monocytogenes
was not found in all examined samples. The pH in fresh kajmak ranged
from 6,64±0,07 at first day of the study up to 6,10±0,03 at day 20. and the
pH in old kajmak decreased from 4,49±0,07 at the beggening of study to
4,42±0,02 at day 15. than increased up to 5,54±0,22 day 45. The content
of NaCl in samples of fresh kajmak was increased from 1,51%±0,13 at
the begging of study up to 1,98%±0,03 day 20. and content of NaCl were
increased from 1,80%±0,06 at the begging of the study to 1,85±0,04 day 10.
and than decreased up to 1,66±0,10 day 45. in the samples of old kajmak.
Total bacterial counts and number of lactic acid bacteria increased during
storage period of fresh and old kajmak.
Comparing the content of NaCl and pH it can be assumed that kajmak
could be categorized as ready to eat food which supports the growth
of Listeria monocytogenes. However, the obtained results in our study
showed that there is no increase in number of Listeria monocytogenes
during storage at 4°C in fresh and old kajmak. On the basis of literature
facts we assume that large amount of free fatty acids in kajmak had
inhibitory effect on growth of Listeria monocytogenes.
Key words: Listeria monocytogenes, growth, kajmak, NaCl, pH,
survival
403
12.P09 ZDRAVSTVENA BEZBEDNOST MALINE U
ZLATIBORSKOM OKRUGU
Prošić V, Janjić O, Lekić J
Zavod za javno zdravlje Užice
Uvod: Malina, po kojoj su neki krajevi Zlatiborskog okruga veoma
poznati, predstavlja izuzetno dragoceno voće popularno nazvano „crveno
zlato“. Osim što je ukusno i zdravo ovo voće se ceni i zbog svog sastava.
Da bi plodovi maline zadržali ova svojstva moraju biti ispunjeni svi
zahtevi za njihovu zdravstvenu bezbednost, te je u procesu proizvodnje
neophodno isključiti sve potencijalne hazarde (mikrobiološke i fizičkohemijske).
Cilj: Cilj rada je da se na osnovu analiza uzoraka maline obavljenih
u skladu sa važećom zakonskom regulativom, proceni zdravstvena
bezbednost ovog proizvoda na teritoriji Zlatiborskog okruga i da se
na osnovu dobijenih rezultata da predlog mera proizvođačima u cilju
eliminisanja potencijalnih rizika.
Metod: Mikrobiološke analize, analiza na prisustvo norovirusa, kao i
fizičko-hemijske analize uzoraka sveže i zamrznute maline obavljane su u
laboratorijama Zavoda za javno zdravlje Užice metodama akreditovanim
od strane Akreditacionog tela Srbije. Manji broj hemijskih analiza urađen
je u laboratorijama akreditovanih podugovarača – Gradski zavod za
javno zdravlje Beograd i Institut za medicinu rada Srbije „Dr Dragomir
Karajović“ Beograd.
Rezultati rada: Ispitivanje je obuhvatilo 120 uzoraka sveže i
zamrznute maline u periodu januar – avgust 2012.godine. U 49 uzoraka
ispitivani su parametri zdravstvene bezbednosti, a u ostalim uzorcima
obavljane su analize parametara po zahtevu korisnika i sagledana je
njihova usaglašenost sa važećom zakonskom regulativom. Rezultati
analiza su pokazali da je 11 uzoraka (21,57%), od ukupno 51 u kojima je
ispitivano prisustvo teških metala, imalo povišene vrednosti kadmijuma
(od 0,055 do 0,080 mg/kg). Svi drugi parametri ispitivanja usaglašeni su
sa propisanim normama.
Diskusija: U 57,5% uzoraka maline u kojima su urađene bakteriološke
analize, lista ispitivanih parametara je bila znatno proširena, na
zahtev proizvođača koji su bili u obavezi da obave analize u skladu sa
404
standardima kupaca iz inostranstva. Samim tim postavlja se pitanje
tumačenja dobijenih rezultata kada u važećoj zakonskoj regulativi ne
postoje referentne vrednosti za te parametre. Prisustvo kadmijuma u
koncentraciji većoj od MDK može povećati rizik od oboljenja.
Zaključak: Na osnovu ispitivanih uzoraka sveže i zamrznute
maline na teritoriji Zlatiborskog okruga tokom 2012.godine, možemo
konstatovati da je zdravstvena bezbednost ovog voća zadovoljavajuća.
Neophodno je da proizvođači što hitnije pristupe uvođenju standarda,
kako bi se potencijalni hazardi sveli na najmanju moguću meru.
Ključne reči: maline, norovirus, zdravstvena bezbednost, Zlatiborski
okrug
health safety of RASPBERRY in the Zlatibor
District
Prošić V, Janjić O, Lekić J
Institute of Public Health Užice
Introduction: Raspberries are extremely valuable fruit popularly
called the “red gold” and some parts of Zlatibor District are very well
known by them. Besides being tasty and healthy this fruit is appreciated
for its content. All the requirements for the fruit health safety must be
fulfilled to keep this raspberry fruit characteristics as they originally are.
It is very important to exclude all potential hazards (microbiological,
physical and chemical) in the process of production.
The aim: The aim of this paper is to evaluate health safety of this
product in the Zlatibor District based on the analyses of samples of
raspberry fruit which are done in accordance to relevant legislation.
According the obtained results, farmers will be given advice in order to
eliminate potential risks.
Method: Microbiological analyses, analysis for the presence of
norovirus, and physical-chemical analyses of samples of fresh and frozen
raspberries were done by methods which have been accredited by the
Accreditation Board of Serbia in the laboratories of the Institute of Public
Health Užice. Some chemical analyses were performed in laboratories
405
of accredited subcontractors - Institute of Public Health of Belgradе and
the Institute of Occupational Health of Serbia “Dr Dragomir Karajović”
Belgradе.
Results: The study included 120 samples of fresh and frozen raspberries
in the period January - August 2012. Parameters of health safety were
tested in 49 samples, and analyses of the parameters, according tо the
requests of the customers, were tested in the other samples. All of these
were coordinated to normalized values of existing legislation. The results
of the analyses showed that 11 samples (21.57%) of 51 which were tested
to content of metals, had higher values of cadmium (from 0.055 to 0.080
mg/kg). All other test parameters were normalized according to the
existing legislation.
Discussion: In 57.5% of raspberry samples which underwent
bacteriological analyses, the list of observed parameters has been
significantly extended, because the farmers were required to perform
more analyses by foreign buyers. There have been some difficulties during
the interpretation of the obtained results if referent values for these
parameters do not exist. If the concentration of cadmium increases above
the level of the MPC, the risk of disease increases too.
Conclusions: On the basis of tested samples of fresh and frozen
raspberries in the Zlatibor District during 2012, we can conclude that the
health safety of this fruit is satisfactory. It is essential for farmers to accept
standards as soon as possible in order to reduce potential hazards.
Key words: raspberry, norovirus, health safety, Zlatibor District
406
12.P10 ISPITIVANJE PRISUSTVA SALMONELLA SPP. U
RAZLIČIM VRSTAMA ČAJA
Tambur Z1, Opačić D2, Mašić S1, Rađen S1, Radaković S1
Institut za higijenu, Vojnomedicinska akademija, Beograd;
2
Institut za epidemiologiju, Vojnomedicinska akademija, Beograd
1
Ciljevi: Prema Evropskoj agenciji za bezbednost hrane, biljke ili biljni
preparati mogli bi predstavljati opasnost po zdravlje ljudi kao rezultat
propusta u procesu proizvodnje. U periodu od 2008-2009., ispitano
je 90 uzoraka čaja na prisustvo Salmonella spp., dobijenih od jednog
nacionalnog proizvođača u Beogradu, Srbija.
Metode: Analiza je izvršena po Pravilniku o načinu vršenja analiza i
superanaliza životnih namirnica (Sl. list SFRJ 25/80, drugi deo).
Rezultati: Salmonella Senftenberg je izolovana iz 4 (4.4%) od 90
uzoraka čaja.
Diskusija: Tokom prethodnih decenija, Salmonella Senftenberg
je, u pojedinim delovima sveta, po učestalosti treći najčešće izolovan
serotip među izolatima humanog porekla. Glavni izvor zaraze je čovek,
međutim, ovaj organizam je takođe izolovan iz različitih izvora kao
što su kanalizacija, otpadne vode, klanice, biljke, mesne prerađevine,
domaće i divlje životinje, kao i živina. Rastuća stopa izolacije Salmonella
Senftenberg među izolatima humanog porekla (novorođenčad, bebe,
deca, odrasli i imunodeficijentni pacijenti), učinila je ovaj serotip važnim
patogenom. U 2006. i 2008. godini, 8 i 10 slučajeva infekcije Salmonellaom Senftenberg, redom, prijavljeno je kod odojčadi <12 meseci. Istraga
je otkrila 13 (39.4%) pozitivnih uzoraka čaja za bebe na Salmonella-u
Senftenberg (Ilic et al., 2010).
Zaključak: Salmonella Senftenberg ima sposobnost preživljavanja
u spoljašnjoj sredini, kao i na temperaturama do 70 °S. S obzirom na
rezistenciju Salmonella spp. na visoke temperature, potrebno je preduzeti
dalja ispitivanja o prisustvu ovog serotipa u uzorcima čaja, kako bi rizik
od izazivanja bolesti bio sveden na minimum.
Ključne reči: Salmonella Senftenberg, čaj, serotip
407
INVESTIGATION OF SALMONELLA SPP. PRESENCE IN
DIFFERENT TYPES OF TEA
Tambur Z1, Opačić D2, Mašić S1, Rađen S1, Radaković S1
Institute for Hygiene, Military Medical Academy, Belgrade;
2
Institute for Epidemiology, Military Medical Academy, Belgrade
1
Aims: According to the European Food Safety Authority all botanicals
or botanical preparations could become hazardous as a result of flaws
in the production process. We report the results of a 2-year Salmonella
spp. surveillance of tea samples (n=90) derived from one national
manufacturer in Belgrade, Serbia.
Methods: The analysis was performed by the Regulations on methods
of performing analyses and superanalyses of foodstuffs (Official Gazette
of SFRY 25/80 part two).
Results: Salmonella Senftenberg was isolated from 4 (4.4%) of 90 tea
samples.
Discussion: During previous decades, in some parts of the world,
Salmonella Senftenberg was ranked third most common amongst the
isolates from human sources. The main source of infection for this
serotype is man, but this organism has also been isolated from various
sources like drains, sewage samples, abattoirs, plants, meat products,
domestic and wild animals and from poultry. The increasing rate of
Salmonella Senftenberg isolation from human sources (neonates, infants,
children, adults and immunocompromised patients), has made this
serotype an important pathogen. In 2006 and 2008, 8 and 10 cases of
Salmonella Senftenberg infection, respectively, were reported among
infants <12 months of age. That investigation revealed 13 (39.4%) baby tea
samples positive for Salmonella Senftenberg (Ilic et al., 2010).
Conclusion: Salmonella Senftenberg seems to survive well in the
environment and has been reported to withstand temperatures up to
70°C. Considering the heat resistance of Salmonella spp., the further
research is needed to investigate the presence of this serotype in tea
samples, so that the risks of disease could be minimized.
Key words: Salmonella Senftenberg, tea, serotype
408
12.P11 DIOKSINI U HRANI
Đolić M1, Janković-Mandić Lj1, Mraović T2,Onjia A1
1
Univerzitet u Beogradu, Institut za nuklearne nauke Vinča, Beograd,
2
Vojnomedicinska akademija, Institut za higijenu, Beograd
Pod terminom dioksini se podrazumevaju sledeća jedinjenja:
polihlorovani dibenzodioksini (PCDDs) (dioksini); polihlorovani
dibenzofurani (PCDFs) (furani); polihlorovani bifenili (PCBs).
Identifikovano je oko 419 tipova jedinjenja tipa dioksina, ali samo 30 su
toksični. Najtoksičniji je 2,3,7,8-tetrahlorodibenzo para dioksin (TCDD).
Dioksini su nus-proizvodi različitih industrijskih procesa. Dioksini se
mogu naći u vazduhu (potiču od gasova koji nastaju prilikom spaljivanja
medicinskog, gradskog, opasnog otpada i otpada iz domaćinstva),
zemljištu, vodi, sedimentima i u hrani kao što je meso, mlečni proizvodi,
ribe i školjke.
U ovom radu prikazan je pregle dsadržaja dioksina u hrani različitih
područja.
Gasna hromatografija-masena spektrometrija visoke rezolucije
(HRGC/HRMS) pruža tačnu, osetljivu i selektivnu analizu i smatra se
referentnom metodom za analizu dioksina.
Dioksini su hidrofobni i izrazito lipofilni. Zbog ovog svojstva najčešće
se akumuliraju u tkivima koja sadrže mast (jetra, bubrezi, masno tkivo)
kao i u serumu i mleku. Kako se ne rastvoraju u vodi, većina njih se u
vodenoj sredini vezuje za neki materijal sa većim organskim sadržajem,
poput mikroskopskih biljaka i životinja (plankton) koje predstvaljaju
hranu većim životinjama. Ovo je način na koji dioksini cirkulišu i
akumuliraju se na svakom koraku u lancu ishrane. Kada dioksini uđu
u organizam,jedan deo se metaboliše i eliminiše, ali drugi deo biva
skladišten u telesnoj masti (bioakumulacija). Biološko vreme poluživota
za TCDD je između 5 i 11 godina. Eliminacija dioksina zavisi od doze,
starosne dobi i količine telesne masti i brža je kod muškaraca i mlađih
ljudi.Svetska zdravstvena organizacija je preporučila da je dozvoljen
dnevni unos za dioksine 1 – 4pg/kg telesne mase ili 10 - 30 pg/g serumskih
masti.
Ključne reči: hrana, dioksini
409
DIOXINS IN FOOD
Đolić M1, Janković-Mandić Lj1, Mraović T2, Onjia A1
University of Belgrade, Vinca Institute of Nuclear Sciences,
2
Military Medical Academy, Insitute of Hygiene
1
The term dioxins can include the following compounds: polychlorinated
dibenzodioxins (PCDDs) (dioxins), polychlorinated dibenzofurans (PCDFs)
(furans), polychlorinated biphenyls (PCBs). We identified about 419 types
of dioxin-type compounds, but only 30 are toxic. 2,3,7,8-tetrahlorodibenzo
pair dioxin (TCDD) is the most toxic dioxin.
Dioxins are by-products of various industrial processes. Dioxins are
found in the air (derived gases resulting from the incineration of medical,
municipal, hazardous waste and household waste), soil, water, sediments
and food such as meat, dairy products, fish and shellfish.
Thispaper presents anoverview of the contentof dioxinsins in foodsof
differentareas.
Gas chromatography-mass spectrometry with high resolution
(HRGC /HRMS) providesan accurate, sensitive and selectiveanalysisand
is considered thereference methodfor the analysisof dioxins.
Dioxins are highly hydrophobic and lipophilic. Because of this
feature usually accumulate in tissues that contain fat (liver, kidney, fat)
as well as in serum and breast milk. As they are not soluble in water,
most of them in the aquatic environment are bound with a material
with a higher organic content, such as microscopic plants and animals
(plankton), which areused as food for larger animals. This is how dioxins
circulate and accumulate at each step in the food chain. When dioxins
enter the body, some of it is metabolized and eliminated, but another part
is being stored in body fat (bioaccumulation). The biological half-life of
TCDD time is between 5 and 11 years. The elimination of dioxin depends
on dose, age and fat mass and is faster in men and younger people. The
World Health Organization has recommended permissible daily intake
of dioxins 1-4 pg /kg body weight or 10 - 30 pg/ g serum fat.
Key words: food, dioxins
410
Okrugli sto
Javnozdravstveni značaj pravilnog obeležavanja hrane:
nutritivne i zdravstvene izjave
Round table
Public Health Significance of Food Labelling: Nutrition ond
Health Claims
OS1 JAVNOZDRAVSTVENI ZNAČAJ PRAVILNOG
OBELEŽAVANJA HRANE: NUTRITIVNE I
ZDRAVSTVENE IZJAVE
Trajković Pavlović Lj1,2, Velicki R1,2, Popović M1,2, Bijelović S1,2, Balać D1,2
Univerzitet u Novom Sadu, Medicinski fakultet 2, Institut za javno zdravlje
Vojvodine (IZJZV)
1
Prema Vodiču za obeležavanje hrane Komisije Kodeks Alimentarijus,
međunarodno priznatog tela za izradu standarda i vodiča u oblasti
bezbednosti hrane, nutritivna izjava podrazumeva oznake (tekst,
crtež, fotografija) na pakovanju hrane koje tvrde, sugerišu i upućuju da
navedena hrana ima posebna nutritivna svojstva, a zdravstvena izjava
podrazumeva oznake (tekst, crteže, fotografija), koje tvrde, sugerišu ili
upućuju na povezanost navedene hrane ili sastojka hrane sa zdravljem.
Ovaj bazični dokumet daje mogućnost proizvođačima hrane da imaju
posebnu vrstu komercijalne komunikacije sa potrošačima. Upakovana
hrana koja sadrži nutritivne i zdravstvene izjave predstavlja vrstu
promocije proizvoda. Povećana upotreba takvih proizvoda može imati
uticaj na promene kvaliteta ishrane što može imati pozitivan ali i negativan
uticaj na zdravlje i druge interese potrošača. Organi uprave odgovorni
za izradu i primenu zakonske regulative u ovoj oblati, suočavaju se sa
teškoćama jer imaju obavezu zaštite interesa potrošača uz poštovanje
načela nesmetanog odvijanja prometa robe. Velikim iskušenjima izloženi
su navedeni organi uprave u svim zemljama a posebno zemljama u
razvoju jer izrada i primena legislative iz ove oblasti zahteva unapređenje
administrativnih i stručnih kapaciteta. Zakonska osnova i publikovana
naučna literatura pokazuju da u zemljama članicama Evropske Unije
(EU) ključnu ulogu u kontroli nutritivnih i zdravstvenih izjava ima
Eropska agencija za bezbednost hrane (EABH). Naučna mišljenja ove
agencije dostupna su javnosti i imaju uticaj na proizvodnju i promet
hrane i izvan EU. Zakonska regulativa iz ove oblasti Republike Srbije
prepoznaje međunarodno priznate standarde i naučna dokaze, ali u
nedostatku stručnog tela za podršku organima uprave, Institut za javno
zdravlje Vojvodine (IZJZV) koristi publikovana naučna mišljenja EABH.
IZJZV u je periodu od 2011-2012 razmotrio 475 zdravstvenih izjava od
kojih su 187 (39,4%) bile a 288(60,6%) nisu bile zasnovane na naučnim
412
Okrugli sto / Round table
činjenicama. Neodgovarajuće zdravstvene izjave bile su na pakovanjima
dijetetskih proizvoda namenjenih odraslim osobama (67,7%); na
proizvodima namenjenih sportistima (27,2%), odnosno deci (25,2%).
Ključne reči: Javno zdravlje, hrana, nutritivne i zdravstvene izjave
PUBLIC HEALTH SIGNIFICANCE OF FOOD LABELLING:
NUTRITION AND HEALTH CLAIMS
Trajković Pavlović Lj1,2, Velicki R1,2, Popović M1,2, Bijelović S1,2, Balać D1,2
University of Novi Sad, School of Medicine; 2Institute of Public Health of Vojvodina (IPHV)
1
Regarding the internationally recognized guideline on food labeling
of the Codex Alimentarius Commission, nutrition claim means any
representation which states, suggests or implies that food has particular
nutritional properties while the health claim means any representation
that states, suggests or implies the relationship between food or food
constituent and health. This basic document allows industry to have a
special commercial communication with consumers. Food promoted
with claims may be perceived by the consumers as having nutritional,
physiological or other health advantage over other similar products and
may encourage consumers to make choice that could have impact on
individual or population dietary pattern. The changes may contribute to
nutrition improvement but also may have negative influence on consumer
health and consumer rights and thus public health impact could not be
neglected. It is expected of the national authorities to establish criteria
allowing consumers to be properly informed in order to make right
choice. An establishment of criteria regarding full consumer protection
and free food trade is not an easy task for national authorities, especially
of the developing countries as it requires administrative capacities
upgrading. An experience of the Institute of Public Health of Vojvodina
(IPHV) showed that the scientific opinions of the European Food Safety
Authority (EFSA), made for the health claims submitted for authorization,
published in a fully transparent manner, were of a special value. Within a
period of two years, 2011/12y, IPHV considered 475 nutrition and health
claims. Following the provisions of the Food Safety Law and Act on
413
Dietetic Product Health Safety of the Republic of Serbia, who recognize
internationally accepted scientific approach, and following the EFSA’s
published scientific opinions, 187(39.4%) nutrition and health claims
were accepted and 288(60.63%) were rejected. The claims of the dietary
products dedicated to healthy adult individuals were the most frequently
rejected (67.7%), followed by the claims of the products dedicated to
sportsmen (27.2%) and products dedicated to children (25.2%).
Key words: Public health, food, nutrition, health claims
414
Okrugli sto - Evropski projekti iz oblasti
hrane i ishrane iz vizure srpske nauke
Round table European Projects and Serbian Science
OS2 EVROPSKI PROJEKTI CENTRA IZUZETNIH
VREDNOSTI U OBLASTI ISTRAŽIVANJA ISHRANE I
METABOLIZMA U SRBIJI
Gurinović M, Glibetić M
Centar izuzetnih vrednosti u oblasti istraživanja ishrane i metabolizma, Institut za
medicinska istraživanja, Univerzitet u Beogradu, Srbija
Uvod: Centar izuzetnih vrednosti u oblasti istraživanja ishrane
i metabolizma (CENM) (www.srbnutrition.info) je deo Instituta za
medicinska istraživanja koji realizuje bazična i primenjena istraživanja
iz oblasti ishrane u Srbiji. Tokom poslednjih godina CENM je ostvario
izuzetnu saradnju sa mnogim naučnim institucijama u EU i regionu
Centralne i Istočne Evrope uglavnom preko aktivnosti EC projekata i
networka.
Metode: CENM je partner u nekoliko projekata Evropske komisije za
nauku, uključujući FP6 NoE EURRECA (www.eurreca.org) 2007-2012,
FP7 NoE EuroFIR–Nexus (www.eurofir.net) 2011-13, FP7 BaSeFood
(http://www.basefood-fp7.eu/) 2009-2012; CHANCE FP7 (http://www.
chancefood.eu/) 2011-2014; dva EFSA projekta 2012-2013; BACCHUSSFP7 2012-2016. Na regionalnom nivou CENM je koordinator dve COST
akcije, dva bilateralna projekta. Od 2005. godine CENM je koordinator
Networka za razvoj kapaciteta iz oblasti ishrane u centralnoj i istočnoj
Evropi (CIE) (www.agrowebcee.net/ncdn) čiji je jedan od glavnih ciljeva
razvoj saradnje i međusobno povezivanje istraživačkih projekata.
Rezultati: U sklopu aktivnosti Evropskih projekata CENM je inicirao
i realizovao razvoj kapaciteta naučnih istraživanja i treninga iz oblasti
ishrane na osnovu utvrđenih potreba u Srbiji.Najvažniji postignuti
rezultati u saradnji sa Evropskim projektima su: razvoj naučnih kapaciteta,
edukacije, treninzi, širenje znanja, kreiranje programa i softwera sa
bazom harmonizovanih nutritivnih preporukama mikronutrijenata
(NutriRecQuest), validacija metoda ispitivanja nutritivnog unosa i razvoj
baza podataka namirnica u skladu sa EuroFIR standardima. Bazična
istraživanja hrane i bioaktivnih efekata na kardiovaskularno zdravlje u
humanoj populaciji CENM istraživači realizuju u saradnji sa više od 50
partnera u Evropi. Kao rezultat ovih aktivnosti razvijene su nove naučne
metode analiza i primenjene u svakodnevnom istraživačkom radu CENM.
416
Zaključak: Edukacije, razmena iskustva, sticanje i širenje znanja
i međunarodna saradnja u okviru Evropskih projekata i networka su
bile izuzetne mogućnosti za razvoj kapaciteta istraživanja iz oblasti
ishrane. CENM je razvio jaku mrežu istraživača na nivou regiona i
Evrope sa ciljem unapređenja znanja i kapaciteta u oblasti nauke o hrani
i ishrani. Saradnja i učešće u Evropskim projektima podstiče regionalno
povezivanje i identifikuje potrebe i mogućnosti razvoja kapaciteta
naučnih istraživanja, inovacije i transfera znanja u oblasti hrane i ishrane
u Srbiji, CIE i na Balkanu.
Ključne reči: Evropski projekti; nauka o ishrani; Srbija, razvoj
kapaciteta
EUROPEAN PROJECT ACTIVITIES IN THE CENTRE
OF RESEARCH EXCELLENCE IN NUTRITION AND
METABOLISM IN SERBIA
Gurinović M, Glibetić M
Centre of Research Excellence in Nutrition and Metabolism, Institute for Medical
Research University of Belgrade, Serbia Introduction: The Centre of Research Excellence in Nutrition and
Metabolism (CENM) (www.srbnutrition.info) is a part of Institute
for Medical Research which conducts basic and applied nutritional
research in Serbia. In last year’s CENM developed strong collaboration
with many EU and CEE region research institutes mainly through EC
projects activities and networking.
Methods: CENM researchers are involved in several European
Commission (EC) funded projects, including FP6 NoE EURRECA
(www.eurreca.org) 2007-12, FP7 NoE EuroFIR–Nexus (www.eurofir.
net) 2011-13, FP7 BaSeFood (http://www.basefood-fp7.eu/) 2009-2012;
CHANCE FP7 (http://www.chancefood.eu/) 2011-2014, BACCHUSSFP7, 2012-16 and two projects with EFSA. On regional level CENM
is a lieder of two COST action and two bilateral projects. Since 2005.
CENM is chairing the Network for the capacity development (CD) in
nutrition in Central and Eastern Europe (www.agrowebcee.net/ncdn)
417
were one goal is in developing strong networking between research
projects.
Results: Through activities in European projects CENM initiated
and supported capacity development (CD) activities in research,
training and dissemination of nutritional research based on country
specific needs. As the immediate results many basic nutritional
research tools were developed such as: food composition data base
harmonized with EuroFIR standards validated dietary intake
methods, data base of harmonized micronutrient recommendations
(NutriRecQuest), etc. Basic nutritional research activities of CENM
are analyzing the food bioactive actions on human health in strong
collaboration with more then 50 partner research organizations in
Europe. As the results of these activities many new research methods
were developed and are applied in everyday research in CENM.
Conclusions: Nutritional trainings, exchange of information and
collaboration with European projects and networks are excellent
opportunities for capacity development in nutritional research in
Serbia and Balkan region. CENM developed a strong network of
EU and regional nutritional researchers with a goal of enhancing
knowledge in nutrition and food science in Serbia. Collaboration
within EC projects foster regional involvement and identify needs
and opportunities in regional CD, involvement in education, basic
nutritional research, innovation and knowledge transfer in Serbia,
CEE and Balkan region.
Key words: EC projects; nutritional research; Serbia, capacity
development
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CAPINFOOD - POBOLJŠANJE OKRUŽENJA I
PODIZANJE SVESTI JAVNOSTI O ZNAČAJU INOVACIJA
U PREHRAMBENOM SEKTORU JUGOISTOČNE EVROPE
PUTEM TRANSNACIONALNE SARADNJE
Nedović V1, Lević S1, Petrović T1, Spasojević I1, Sebők A 2
1Univerzitet u Beogradu, Poljoprivredni fakultet, Institut za prehrambenu
tehnologiju i biohemiju, 2Campden BRI Hungary Ltd. 1096 Budapest, Hungary
CAPINFOOD je projekat koji je podržan i finansiran od strane
Programa transnacionale saradnje u zemljama Jugoistočne Evrope (EOI
Ref. No: SEE/ B/0027/1.3/X), a čiji je glavni ciljunapređenje okruženja
za inovacije u oblasti proizvodnje hrane putem izgradnje kapaciteta za
institucionalnu podršku, smanjenja prepreka za primenu inovacija i
putem podizanja svesti javnosti o značaju inovacija u prehrambenom
sektoru, a sve to kroz transnacionalnu saradnju. Specifični ciljevi projekta
su sledeći: razvoj nacionalne inovacione strategije u prehrambenom
sektoru u svim zemljama Jugosistočne Evrope koje su partneri na ovom
projektu (Mađarska, Grčka, Italija, Slovenija, Rumunija, Bugarska, Srbija,
Bosna i Hercegovina, Crna Gora + Ukrajina), unapredjenje koordinacije
odgovarajućih institucija na nacionalnom i regionalnom nivou, razvoj
veština zaposlenih u institucijama za promociju inovacija u Jugoistočnoj
Evropi za korišćenje efikasnih načina za pomoć sektoru malih i
srednjih preduzeća (MSP) u oblasti proizvodnje hrane, promovisanje
informacionih i komunikacionih alatki u cilju podsticanja inovacija
u prehrambenom sektoru, razvoj pilot sistema za institucije u ovim
zemljama za potrebe podrške inovacijama u MSP sektoru koji se bavi
proizvodnjom hrane, povećanje društvene svesti o značaju inovacija i
preduzetništva, informisanje šire zajednice, pogotovo mladih i onih koji
svojim radom nisu upućeni na sektor proizvodnje hrane, o rezultatima
istraživanja u prehrambenom sektoru, integrisanje zemalja koje nisu EU
članice u proces razvoja Jugoistočne Evrope, usklađivanje težnji i razmena
iskustava dobre prakse u prehrambenom sektoru putem osnivanja
regionalnog foruma u Jugoistočnoj Evropi, koji bi takođe poslužio
za ramenu iskustavca i dobrih praksi rada Nacionalnih tehnoloških
platformi „Hrana za život“.
419
Ključne reči: inovaciona strategija, podrška sektoru malih i srednjih
preduzeća, izgradnja kapaciteta za institucionalnu podršku inovacijama,
inovacione i komunikacione alatke u službi podrške inovacijama
CAPINFOOD-IMPROVING THE ENABLING
ENVIRONMENT AND PUBLIC AWARENESS FOR
INNOVATION IN THE SOUTH-EAST-EUROPEAN FOOD
SECTOR THROUGH TRANSNATIONAL COLLABORATION
Viktor Nedović1, Steva Lević1, Tanja Petrović1, Ivana Spasojević1, Andras Sebők 2
Dept. of Food Technology and Biochemistry, Faculty of Agriculture, University
of Belgrade, Serbia, 2Campden BRI Hungary Ltd. 1096 Budapest, Hungary
1
The CAPINFOOD project is funded by the South East Europe
TransnationalCooperation (SEE) programme(EOI Ref. No: SEE/
B/0027/1.3/X). It is aimed atimproving the enabling environment
for food innovation in SEE countries bycapacity building of the
supporting institutions, by reducing the barriers ofinnovation, by
promotion of public awareness on benefits of food sectorinnovation
through transnational collaboration. Specific objectives are:
todevelop/upgrade national food innovation strategies for the
food sector in 9+1 SEEcountries (Hungary, Greece, Italy, Romania,
Slovenia, Bulgaria, Serbia, Bosnia and Hercegovina, Montenegro +
Ukraine), to improve the coordination of the related institutional
framework atboth national and SEE regional level, to develop skills
of innovation promotioninstitutions in using comprehensive tools
for supporting SMEs, to promote theuse of ICT based tools for
fostering innovation in the food sector, to develop pilotsystems for
institutions for provision of collective innovation support services
forfood SMEs, to improve the social appreciation of food innovation
andentrepreneurship, to disseminate the results of the project to a
wider community– especially to young people– and also beyond the
food sector, to integrate nonEU countries into the development of
south East Europe, to concert efforts andshare successful approaches
related to food innovation by establishing aregional forum in the
South East European area for exchanging experiences andsuccessful
420
practices of the National technology Platforms of the ETP Food forLife
and other voluntary initiatives of the stakeholders.
Key words: Food innovation strategies, collective support for SMEs,
capacitybuilding of innovation supporting institutions, ICT forfood
innovation
421
AGINFRA – RAČUNARSKA INFRASTRUKTURA
ZA POLJOPRIVREDNE NAUČNE ZAJEDNICE:
PROMOCIJA RAZMENE PODATAKA I POVERENJA U
POLJOPRIVREDNIM NAUKAMA
Vudragović D1, Slavnić V1, Spasojević I2, Nedović V2, Balaž A1
1
Institut za fiziku, Univerzitet u Beogradu, 2Poljoprivredni fakultet, Univerzitet
u Beogradu
agINFRA je projekat iz inicijative za integrisanu infrastrukturu
(I3) Evropske komisije koji viziju digitalnog pristupa nauci, baziranu
na otvorenoj razmeni podataka, uvodi u poljoprivredne naučne
zajednice. agINFRA dizajnira i razvija računarsku infrastrukturu za
poljoprivredne nauke, sa ciljem da olakša razvoj i promociju razmene
podataka između naučnika, i da razvije poverenje između istraživača u
poljoprivredi. agINFRA pokušava da ukloni prepreke u pristupu naučnim
informacijama i podacima u poljoprivredi, kao i da olakšava upravljanje
i pretraživanje relevatnih podataka. agINFRA će pokazati kako se
postojeće računarske infrastrukture mogu upotrebiti za istraživanje u
poljoprivrednim naukama: za smeštanje i stvaranje novih podataka i
meta-podataka, provere i procene njihovog kvaliteta, anotacije, navigacije
i upravljanja.
agINFRA - A DATA INFRASTRUCTURE TO SUPPORT
AGRICULTURAL SCIENTIFIC COMMUNITIES:
PROMOTING DATA SHARING AND DEVELOPMENT
OF TRUST IN AGRICULTURAL SCIENCES
Vudragović D1, Slavnić V1, Spasojević I2, Nedović V2, Balaž A1
1
Scientific Computing Laboratory, Institute of Physics Belgrade, University of
Belgrade, 2Faculty of Agriculture, University of Belgrade
agINFRA is an Integrated Infrastructure Initiative (I3) project that
will try to introduce the agricultural scientific communities into the vision
of open and participatory data-intensive science. In particular, agINFRA
aims to design and develop a scientific data infrastructure for agricultural
sciences that will facilitate the development of policies and the deployment
422
of services that will promote sharing of data among agricultural scientists
and develop trust within and among their communities. agINFRA will
try to remove existing obstacles concerning the open access to scientific
information and data in agriculture, as well as improve the preparedness
of agricultural scientific communities to face, manage and exploit the
abundance of relevant data that is (or will be) available and can support
agricultural research. Ultimately, agINFRA will demonstrate how a data
infrastructure for agricultural scientific communities can be set up to
facilitate data generation, provenance, quality assessment, certification,
curation, annotation, navigation and management.
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Okrugli sto - Izazovi bezglutenske ishrane
Round table Chalenges of Gluten-free Diet
OS3 PACIJENT SA CELIJAKIJOM U ORDINACIJI
IZABRANOG LEKARA
Marinković J1, Pavkov V2
1
KBC Zemun-Beograd, Beograd, 2Udruženje za celijakiju Srbije
Ranije se smatralo da je celijakija redak malapsortivni sindrom koji
se javlja u detinjstvu, dok su novija saznanja pokazala da je ovo poremećaj
koji je mnogo češći, da može da se javi u bilo kom životnom dobu i da
pogađa mnoge organske sisteme. Epidemiološka istraživanja su pokazala
da GSE pogađa približno 1% populacije.Čak i do 50% obolelih nema
nikakve simptome od strane gastrointestinalnog trakta, tako da je kod
tih pacijenata postavljanje dijagnoze pravi izazov.
Nutritivni deficiti su uobičajena pojava kod pacijenata sa celijakijom
i prisutni su, kako u manifestnoj formi bolesti, tako i kod pacijenata
koji imaju latentnu i „nemu“ celijakiju. Stepen nutritivnih deficita zavisi
od trajanja bolesti pre postavljanja dijagnoze, stepena oštećenja crevne
sluznice i stepena malapsorpcije. Stoga je od izuzetne važnosti da se kod
svakog novodijagnostikovanog pacijenta izvrši sveobuhvatna procena
nutritivnog stanja.
Dijeta bez glutena je trenutno jedina terapija za osobe koje boluju od
celijakije. Većina pacijenata ima brz odgovor na uvođenje dijete i pokazuje
kliničko poboljšanje simptoma u okviru prvih nekoliko nedelja.
Princip dijete bez glutena je krajnje jednostavan: pšenica, raž i ječam
su toksični za osobe sa GSE i sve namirnice koje ih sadrže moraju da budu
isključene iz ishrane. Međutim, apsolutno eliminisanje ovih žitarica je
izuzetno teško. Pored očiglednih izvora, gluten je prisutan i u velikom
broju namirnica kao, takozvani „skriveni“ gluten.
Sprovođenje dijete bez glutena zahteva pacijenta koji je upućen u
prirodu svoje bolesti, koji poznaje moguće izvore glutena u hrani i koji je
visoko motivisan. Zato je od izuzetne važnosti dati pacijentu što iscrpnije
informacije, uputiti ga na izvore informacija koji su merodavni.
Kako je GSE učestalije oboljenje nego što se ranije smatralo, neophodna
je kontinuirana edukacija lekara, i to ne samo pedijatara i gastroenterologa,
već i lekara drugih specijalnosti i lekara u primarnoj zdravstvenoj zaštiti,
kako bi bolest bila što ranije prepoznata i dijagnostikovana i kako bi
pacijenti što pre mogli da dobiju validne informacije i uputstva.
425
Uloga i značaj Udruženja obolelih od celijakije je da stvori bolje uslove
života za ljude sa celijakijom kroz popularizaciju, edukaciju i svesnost o
celijakiji.
Ključne reči: celijakija, dijetoterapija, bezglutenska dijeta
PATIENTSWITH CELIAC DISEASEIN THEGENERAL
PRACTITIONERS OFFICE
Marinković J1, Pavkov V2
1
University Hospital Zemun-Beograd, Belgrade, 2Coeliac Association of Serbia
Previouslyit
was
thoughtthat
theceliac
diseaseis
a
raremalabsorptivesyndrome thatoccurs in childhood, but the latest
studiesshowedthat thisdisorderis muchmore common, itcan occuratany
ageand thataffects manyorgan systems. Epidemiologicalstudies have
shown thatceliac diseaseaffectsapproximately 1% of the population. Up
to 50% of the patientshave no gastrointestinal symptoms, so diagnosis of
celiac disease in these patients is quitechallenging.
Nutritionaldeficienciesare commonin patientswith celiac diseaseand
are presentin themanifestform of the disease, andin patientswho have
latentand “silent” celiac disease. The degree ofnutritionaldeficitdepends
on theduration ofdisease beforediagnosis, the degree of impairmentof
the intestinalmucosaand the degree ofmalabsorption. Therefore, it
isof utmostimportance toperforma comprehensive assessment ofthe
patient’snutritionalstatus.
Gluten-freedietis currently theonly treatmentforpeople who
sufferfrom celiac disease. Most patients have arapid response to
theintroduction ofa dietandshowclinical improvementwithin thefirst
fewweeks. The principle of thegluten-free dietisvery simple: wheat, rye
and barleyare toxic topeople withceliac diseaseandall foods thatcontain
themmust beexcludedfrom the diet. However, the absoluteelimination
ofthese grainsisextremelydifficult.Besides the obvioussources, gluten
ispresent inmanyfoodsas so-called”hidden” gluten.
Implementation ofgluten-free dietrequiresthe patientwho knows
thenature of his illness, who knows thepossible sources ofglutenin foods
426
and who ishighlymotivated.Therefore, it is veryimportantto give the
patientvery detailedinformation, refer himtothe information sources that
are valid.
Asceliac disease is morecommonthan it was previously
thought, it is necessary to continually educatedoctors, not only
pediatriciansandgastroenterologists, but alsoother specialistsand
doctorsin primary care, so thatthedisease can berecognized
anddiagnosed in early stages andthat patientscan obtainvalid
informationandinstructions.
The aim of associations of celiac patients is to create better living
conditions for people with celiac disease through popularization,
education, and awareness of celiac disease.
Key words: celiac disease, nutrition therapy, gluten free diet
427
STANDARDI BEZBEDNOSTI HRANE U PROIZVODNJI
BEZGLUTENSKE HRANE
Stanković I1, Milanov R 2
Farmaceutski fakultet Univerziteta u Beogradu – Katedra za bromatologiju;
2
Ministarstvo zdravlja RS – Sektor za javno zdravlje i sanitarnu inspekciju
1
Dijeta bez glutena je doživotni tretman osoba sa intolerancijom na
gluten i uslovljava njihovo lečenje. Standrad Codex Alimentarius-a za
namirnice za osobe sa intolerancijom na gluten dozvaljava prisustvo
najviše 20 mg/kg glutena za namirnice bez glutena i 100 mg/kg za
namirnice sa veoma niskim sadržajem glutena.
AOECS - Asocijacija evropskih udruženja za celijakiju usvojila je
poseban AOECS standard za hranu za lica sa intolerancijom na gluten.
Proizvodnja zasnovana na AOECS standardu mora biti minimalno u
skadu sa dobrom proizvođačkom praksom (GMP) i dobrom higijenskom
praksom (GHP). Zahtev AOECS standarda upućuje i na obaveznu primenu
HACCP koncepta – Analiza opasnosti i kritične kontrolne tačke. Svrha
standarda zasnovanog na navedenim pristupima je da se isključi, koliko
je god moguće, rizik kontaminacije glutenom u proizvodima koji su bez
glutena po svojoj prirodi i sastojaka hrane koji se dobijaju od derivata
pšeničnog skroba da bi bili sigurni da njihov sadržaj glutena ne prelazi 20
mg/kg u hrani koja se prodaje ili distribuira potrošaču.
Tehnički zahtevi za proizvodnju hrane podrazumevaju
obavezu kompanija da ispunjava nacionalne zakonske uslove za hranu
i odgovarajuću registraciju proizvodnog mesta (lokacije) na osnovu
pregleda nadležnih državnih organa za kontrolu bezbednosti hrane
(dijetetski proizvodi). Dalje, HACCP koncept mora biti primenjen
zasnovano na analizi opasnosti koja u ovom slučaju mora da obuhvati i rizik
od potencijalne kontaminacije glutenom i koji obezbeđuje nemogućnosti
kontaminacije glutenom tokom svih faza proizvodnje, skladištenja,
transporta i rukovanja. HACCP vodič za posebne proizvodne grupe je
sastavni deo standarda AOECS –a i sadržan je Aneksima II-IV.
Sve vrste hrane za osobe sa intolerancijom na gluten takođe
su bliže navedene u AOECS standardu. Tim kompanije, zadužen za
bezbednost hrane, treba da realizuje analizu opasnosti i procenu rizika
koja se odnosi na mogućnost kontaminacije glutenom u sastojcima koji se
428
koriste u proizvodnji bezglutenske hrane. Pored navedenog, proizvođači
su dužni da ispune i sve druge zahteve koji su konkretizovani u AOECS
standardu za proizvodnju i obezbeđenje bezglutenske hrane.
Bez obzira na već postojeću potvrdu primene HACCP koncepta putem
certifikacije od treće strane (certifikaciono telo), proizvođači bezglutenske
hrane moraju proći i proveru i biti pod stalnom kontrolom od strane
stručne komisije Nacionalnog udruženja za celijakiju, a svi zaposleni u
proizvodnji bezglutenske hrane moraju da prođu odgovarajuću obuku.
Ključne reči: hrana bez glutena, celijačna bolest, AOECS
FOOD SAFETY STANDARDS IN THE PRODUCTION OF
GLUTEN-FREE FOOD
Stanković I1, Milanov R 2
Faculty of Pharmacy, University of Belgrade - Department of Bromatology;
2
Ministry of Health - Department of Public Health and Health Inspection
1
Gluten-free diet is a lifelong treatment of people with gluten intolerance
and is essential for their medical treatment. Codex Alimentarius standard
for foods for people with gluten intolerance allowes by the presence of
maximum 20 mg/kg gluten in gluten-free foods and 100 mg/kg for foods
with very low gluten content.
AOECS - The Association of European Association for celiacs has
adopted a special AOECS standard for foods for people with intolerance
to gluten. Production based on AOECS standard should be at least in line
with good manufacturing practice (GMP) and good hygiene practices
(GHP). Request of AOECS standards is the mandatory application of the
concept of HACCP - Hazard Analysis and Critical Control Points. The
purpose of these standards-based approach is to exclude, as far as possible,
the risk of contamination of gluten-free products that are gluten-free by
nature and food ingredients obtained from derivatives of wheat starch to
make sure that their gluten content does not exceed 20 mg/kg in the food
that is being sold or distributed to the consumers.
Technical requirements for food production companies include the
obligation to meet national legal requirements for food production and
429
the corresponding registration of sites (locations) on the basis of the
review of the competent state authorities to control the safety of food (food
for particular nutritional uses - PARNUTS). Furthermore, the HACCP
concept should be applied based on the risk analysis, which in this case
must include the potential risk of contamination of gluten and to exclude
the gluten contamination throughout all stages of production, storage,
transport and handling. HACCP Guide for specific product groups is an
integral part of the AOECS standard contained in Annexes II-IV.
All kinds of foods for people with gluten intolerance are also listed
AOECS standard. The company team in charge of food safety should
implement hazard analysis and risk assessment relating to the possibility
of contamination of gluten in the ingredients used in the production of
gluten-free food. In addition, manufacturers are required to meet all
the other requirements that are concretized in AOECS standard for the
production of gluten-free food.
Regardless of the existing certificate of HACCP concept through
certification by a third party (certification authority), gluten-free
food manufacturers have to pass the checking and be under constant
supervision by an expert committee of the National Association of celiac
disease, and all employees in the production of gluten-free foods have to
undergo appropriate trainings.
Key words: gluten-free, celiac disease, AOECS
430
Okrugli sto - Anoreksija nervoza
Round table Anorexia Nervosa
OS4 ANOREKSIJA NERVOZA
Stojadinović A1, Šrek A 2, Marković J1, Sedlecki K3
1
Medicinski fakultet Novi Sad, 2Institut za zdravstvenu zaštitu dece i omladine
Vojvodine, Novi Sad, 3Republički centar za planiranje porodice, Beograd, Institut
za zdravstvenu zaštitu majke i deteta Srbije ”dr Vukan Čupić”, Novi Beograd
Anoreksija nervoza je poremećaj u ishrani koji se svrstava u
psihijatrijska stanja i koji karakteriše niska telesna težina i poremećaj
percepcije tela uz opsesivan strah od dobijanja težine. Osobe koje boluju od
anoreksije telesnu težinu često kontrolišu voljnim gladovanjem, bulimijom,
povraćanjem, prekomernim vežbanjem ili drugim merama, kao što
su lekovi za mršavljenje ili diuretici. Prvenstveno se javlja kod mladih
devojaka u adolescenciji i ima jednu od najvećih stopa mortaliteta među
psihijatrijskim poremećajima, budući da oko 10% pacijenata sa anoreksijom
umre od posledica ove bolesti. Anoreksija nervoza je složen poremećaj, koji
uključuje psihološke, neurobiološke i sociološke komponente. Uz gubitak
telesne težine, karakteriše se sekundarnom amenorejom, poremećajem
sna, slabošću, glavoboljom, opstipacijom, šetajućim abdominalnim
bolom i nepodnošenjem hladnoće. Terapija se sastoji od medikamentne
(antidepresivi, antipsihotici, supresori apetita), dijetoterapije, psihoterapije,
porodične i grupne terapije. Plan dijetoterapije se sprovodi individualno, u
zavisnosti od stepena malnutricije kao i pratećih laboratorijskih i drugih
pokazatelja. Posebnu opasnost predstavlja „refeeding“ sindrom, koji, zbog
elektrolitnog dizbalansa, može uzrokovati oštećenje srčanog mišića i voditi
u kardiovaskularni kolaps. Anoreksija nervoza je poremećaj koji zahteva
multidisciplinarni rad – saradnju specijalista za adolescentnu pedijatriju i
psihijatriju, juvenilnog ginekologa i nutricioniste.
ANOREXIA NERVOSA
Stojadinović A1, Šrek A 2, Marković J1, Sedlecki K3
1
Medical Faculty Novi Sad, 2Institute for Child and Youth health Care of Vojvodina,
Novi Sad, 3Republic Center for Family Planning, Belgrade, Institute for Health Care
of Mother and Child of Serbia »dr Vukan Čupić«, Novi Beograd
Anorexia nervosa is an eating disorder that is classified as a psychiatric
condition and which is characterized by low body weight and body
432
perception disorder with obsessive fear of weight gain. Individuals with
anorexia often control body weight by voluntary starvation, bulimia,
vomiting, excessive exercise, or other measures, such as drugs or diuretics
intake for weight loss. It primarily occurs in young adolescent girls and
has one of the highest mortality rates among psychiatric disorders, since
about 10% of patients with anorexia die from the consequences of this
disease. Anorexia nervosa is a complex disorder, involving psychological,
neurobiological, and sociological components. Apart from weight loss, it is
characterized by secondary amenorrhea, insomnia, weakness, headache,
constipation, abdominal pain and striding cold intolerance. Treatment
consists of medication therapy (antidepressants, antipsychotics, appetite
suppressors), diet therapy, psychotherapy, family and group therapy. Plan
of diet therapy is conducted individually, depending on the degree of
malnutrition and related to laboratory and other indicators. A particular
danger is »refeeding« syndrome, which, due to electrolyte imbalance, can
cause damage to the heart muscle and lead to cardiovascular collapse.
Anorexia nervosa is a disorder that requires multidisciplinary work –
cooperation of specialist for adolescent psychiatry and pediatrics, juvenile
gynecologist and nutritionist.
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Okrugli sto - Zaštita dojenja - od slova zakona do kruga
podrške
Round table Breastfeeding Support- from the Legislative to
the Circles of Support
OS5 ZAŠTITA DOJENJA - OD SLOVA ZAKONA DO
KRUGA PODRŠKE
Miljković T, Radulović A
Udruženje Roditelj, Beograd-Zemun
Uvod – Praksa nam pokazuje da je potrebno što pre povećati nivo
saradnje svih činilaca koji mogu uticati na povećanje broja dojene dece
u Srbiji.
Cilj rada - Zajedničkim radom i saradnjom svih faktora uključenih
u podršku dojenju postići cilj, a to je povećanje broja dojene dece u Srbiji.
Kako bi se povećao broj dojilja u Srbiji odnosno broj dojene dece mora
se raditi na više polja. Na dojenje utiču, pored lične odluke i podrške
iz najbliže okoline, i jako važni faktori koji se kreću od zakonskih
okvira poput usvajanja Kodeksa odnosno Međunarodnog Pravilnika
o marketingu zamena za majčino mleko, stavova lekara pedijatara i
patronažne službe sa kojima su majke najčešće u kontaktu pa i grupa za
podršku kao što je naša grupa savetnica za dojenje.
U Srbiji se nažalost smanjuje broj dece koja se u prvih šest meseci
života hrane samo majčinim mlekom. Prema poslednjem MICS-41
istraživanju, svega 13,7 odsto beba je isključivo dojeno, što je poražavajuća
brojka.
Usklađivanjem stavova i načina rada kao i uzajamnom saradnjom
i pre svega poštovanjem preporuka SZO moguće je popraviti trenutnu
situaciju. Prema UNICEF-ovim podacima broj dojene dece je u padu. Baš
zbog ove činjenice hitno je potrebno napraviti zajedničku strategiju na
ovom polju.
Uprkos nedvosmislenim dokazima o dobrobiti dojenja za dete, majku
i zajednicu, stopa dojenja na globalnom nivou porasla je za 15 godina (tj
od 1995. do 2010.) godine sa 32 na svega 39 odsto.
Majčino mleko najbolje zadovoljava sve nutritivne potrebe bebe i
jedna je od najboljih investicija u budućnost dece.
Ključne reči: dojenje, rizik, podrška
1 The Multiple Indicator Cluster Survey (MICS), UNICEF Serbia, December, 2011
435
BREASTFEEDING SUPPORT- FROM THE LEGISLATIVE
TO THE CIRCLES OF SUPPORT
Miljković T, Radulović A
Udruženje Roditelj, Beograd - Zemun
Introduction – Practice shows that it is necessary to increase the
level of cooperation among all the actors that might inf luence the
increase in number of breastfed children in Serbia.
Aim of the work- to increase the number of breastfed children in
Serbia through joint work and cooperation of all the factors involved
in breastfeeding support.
In order to increase the number of breastfeeding women in Serbia,
i.e. number of breastfed children, it is necessary to work on many
different fields. Breastfeeding is inf luenced, apart from personal
decision and support of the closest environment, by very important
factors that start from, legal frameworks such as adoption of the
Code, i.e. The International Code of Marketing of Breastmilk
Substitutes, attitudes of medical doctors- pediatricians and visiting
nurse services with whom the mothers most frequently get in touch,
as well as support groups like our group of breastfeeding counselors.
Unfortunately, number of exclusively breastfed children in
first six months decreases in Serbia. According to the last MICS-4 2
research only 13.7% of children were exclusively breastfed which is
devastating number.
By harmonization of attitudes and ways of cooperation and above
all, respect, and of WHO recommendations it is possible to improve
the current situation. According to UNICEF data, the number of
breastfed children is declining. And right because of this fact there
is an urgent need to make a joint strategy in this regard.
Despite clear evidence of the benefits of breastfeeding for the
child, mother, and community, breastfeeding rate has globally
increased for 15 years (i.e. from 1995. till 2010.), from 32 to 39
percent only.
2 The Multiple Indicator Cluster Survey (MICS), UNICEF Serbia, December, 2011
436
The risk of death in infants in the first six months is 14 times
higher among babies that were not breastfed compared to exclusively
breastfed children. Breast milk best meets all the nutritional needs
of babies and it represents one of the best investments in the future
of children.
Key words: breastfeeding, risk, support
437
Radionica Centra za sportsku ishranu i suplementaciju
Center for Sport Nutrition and Supplementation Workshop
PRESEK PROBLEMA SA KOJIMA SMO SE SUSRETALI
PRILIKOM RADA SA SPORTISTIMA U CIS-U
Anđelković M1 ,Baralić I1, Đorđević B2, Dikić N1, Vukašinović Vesić M2, Antić T2
1
Centar za sportsku ishranu i suplementaciju, Beograd, Srbija, 2 Udruženje za
medicinu sporta Srbije, Beograd, Srbija
Cilj ovog rada je da se analiziraju nutritivne navike više od 70
profesionalnih sportista Srbije koji su bili u programu Centra za
sportsku ishranu i suplementaciju (CIS) u prethodnih godinu i po
dana. Program obuhvata sledeće metode: analize krvi, internististički
pregled, određivanje energetskog unosa i potrošnje pomoću trodnevnog
dnevnika ishrane i akcelerometra, propisivanje dijete i programa
suplementacije, nutritivnu edukaciju i redovno praćenje sportiste kroz
kontrole. Rezultati su pokazali da je razlog dolaska u CIS prevashodno
bio smanjenje (67%) ili povećanje (14%) telesne težine, povećanje mišićne
mase (6%) ili sticanje pravilnih navika (13%). Prosečan energetski unos
je bio 3041 kcal/dan a unos vode 2483 g/dan. Proporcionalni odnos
ugljenih hidrata, masti i proteina je bio 52:31:17 tj.pomeren u korist većeg
unosa masti od preporučenih vrednosti a smanjenih ugljenih hidtrata
koji su neophodni za nadoknadu glikogena. Deficiti mikronutrijenata
su najčešće bili vezani za kalcijum (posledica smanjenog unosa mleka
i mlečnih proizvoda), a suficiti za natrijum, kalijum, zasićene masne
kiseline i holesterol (posledica uzimanja brze hrane bez dovoljnog unosa
voća i povrća). Analizom dnevnika je uočena neredovnost obroka koje
su sportisti podjednako imali kod kuće i izvan nje. Kod 10% sportista
su pronađeni klinički, biohemijski i subjektivni simptomi anemije.
Nedovoljna saznanja o ishrani, nesposobnost spremanja hrane kod kuće,
česta putovanja i finansijska nesigurnost su osnovni faktori za razvijanje
nepravilnih navika vezanih za ishranu. Kod većine sportista je zapaženo
preskakanje doručka, nepostojanje obroka pre utakmice i nedovoljno
uzimanje tečnosti i ugljenih hidrata tokom meča i između utakmica. U
zaključku možemo istaći potrebu za razvijanjem individualnog programa
ishrane i stalnom edukacijom sportista sa ciljem razvijanja zdravih
životnih navika tokom cele godine. Neophodno je razviti praktične
aktivnosti u vezi sa ishranom (npr.kupovina u supermarketima, časovi
kuvanja, učenje kućnih poslova i razvoj samopouzdanja u pripremanju
439
odgovarajućih obroka). Potencirati postizanje visokog unosa ugljenih
hidrata između utakmica/ treninga kako bi se proizvela dovoljna količina
energije i obavezna rehidracija sportskim napicima nakon dugotrajnih
fizičkih napora.
Ključne reči: sportisti, ishrana,navike
ANALYSIS OF HE PROBLEMS WE HAVE FACED DURING
OUR WORK WITH ATHLETES IN CIS
Andjelkovic M1, I1 Baralić, Djordjevic B2, N1 Dikic, Vukašinović Vesić M2,
T2 Antic
1
Centre for sports nutrition and supplementation, Belgrade, Serbia,
2
Sports Medicine Association of Serbia, Belgrade, Serbia
The aim of this paper is to analyze the nutritional habits of more
than 70 professional athletes of Serbia, who were in the program of
the Centre for sports nutrition and supplementation (CIS) in the past
year and a half. The program includes following methods: blood tests,
internistic examination, determination of energy intake and expenditure
using three-day diet record and accelerometers, prescription of diet
and supplementation programs, nutritional education and regular
monitoring of the athlete through the controls. The results showed that
the reason for visiting the CIS was primarily decrease (67%) or increase
(14%) of body weight, increase of muscle mass (6%) and develop of regular
habits (13%). Total energy intake was 3041 kcal / day and water intake was
2483 g / day. The ratio of carbohydrates, fats and proteins was 52:31:17
in favor of higher fat intake than the recommended values and reduced
carbs that are necessary for compensation of glycogen. Deficiencies of
micronutrients were most commonly associated with calcium (due to
decreased intake of milk and dairy products), and the excess of sodium,
potassium, saturated fatty acids and cholesterol (the result of taking fast
food without sufficient intake of fruit and vegetables). Analyzes showed
irregularity of meals that athletes had. In 10% of athletes we have found
clinical, biochemical, and subjective symptoms of anemia. Lack of
knowledge about nutrition, inability to prepare food at home, frequent
440
travel and financial insecurity are the main factors for the development of
irregular habits related to nutrition. For most athletes skipping breakfast
is observed and also the absence of a pre-match meal and insufficient
intake of fluids and carbohydrates during the match and between games.
In conclusion, we emphasize the need to develop individual nutritional
programs and continued education of athletes in order to develop healthy
habits throughout the year. It is necessary to develop hands-on activities
related to diet (shopping in supermarkets, cooking classes, learning
the housework and the self-confidence to prepare adequate meals). The
achievement of high carbohydrate intake between games / training
is important in order to produce a sufficient amount of energy and
rehydration with sports drinks after a long physical activity.
Key words: athletes, diet, habits
441
DA LI JE VODA DOBAR IZBOR PIĆA ZA REHIDRACIJU
KOD FIZIČKI AKTIVNIH OSOBA?
Vukašinović Vesić M1, Dikić N1, Oblaković Babić J1, Anđelković M1, Vujić S2,
Radivojević N1, Antić T1, Ćurčić Đ2
Antidoping agencija Republike Srbije1, Udruženje za medicinu sporta Srbije2
Uvod: Zahtevi pojedinca za vodom razlikuju se u različitim fazama
i okolnostima u zdravom životnom ciklusu na primer: detinjstvo,
trudnoća, dojenje, starost, fizička aktivnost.
Prema sugestijama ACSM iz 2007. fizičke aktivne osobe moraju da
piju sportska pića jer čistom vodom ne mogu da nadoknade gubitak
elektrolita koji ostvare prilikom fizičke aktivnosti.
Materijal i metode: U okviru velikog istraživanja FIBA Europe na
U20 Evropskom šampionatu 2011- B divizija analizirali smo hidracione
navike 96 košarkaša iz 8 nacionalnih selekcija.
U cilju procene stanja hidracije u zavisnosti od toga šta su pili,
uzimali smo prvi jutarnji urin tri uzastopna dana kao i urin posle
utakmice. Merili telesnu težinu pre i posle utakmice, količinu i
vrstu popijene tečnosti i izlučenog urina tokom utrakmice. Procenu
hidracije vršili smo analizom sledećih parametara: specifična težina
urina (Usg), boje urina (Ucol), osmolalnosti urina (Uosmol), sweat
rate (SwR), unos tečnosti (FI) i količina izlučenog urina (UO).
Rezultati: Košarkaši uzrasta 19±0,79 godina. Gubitak telesne težine nakon
utakmice 0,9±0,7 kg, procenat dehidriranosti 0,99±0,7%, FI 1868±816 ml (435
– 3987) i SwR 2,7±0,9 L/h (5,54 - 1.16), UO 55±61 ml. Srednja vrednost Usg
prvog jutarnje urina Usg 1024±6 i urina posle utakmice 1026±6, Ucol prvog
jutarnjeg urina 5,67±1,12 i urina posle utakmice 5.97±1,37, Uosmol prvog
jutarnjeg urina 883±229 osmol/L i urina posle utakmice 852±228 osmol/L.
Diskusija: Sportisti nisu unosili dovoljnu količinu tečnosti kako bi
nadoknadili ono što su izgubili tokom utakmice. Pili su vodu i veoma
malu količinu sportskog pića što je dovelo do toga da budu dehidrirani.
Nesumnjivo je potrebno koristiti veću količinu sportskog pića
odgovarajućeg sastava da bi se postigla rehidracija.
Zaključak: Neophodno je kroz odgovarjuću edukaciju upoznati
trenere, timske doktore i sportiste sa značajem odgovarajuće hidracije i
korišćenja sportskog pića kao sredstva za rehidraciju.
442
IS WATER A GOOD DRINK CHOICE FOR REHYDRATION
IN PHYSICALLY ACTIVE PEOPLE?
Vukašinović Vesić M1, Dikić N1, Oblaković Babić J1, Anđelković M1, Vujić S2,
Radivojević N1, Antić T1, Ćurčić Đ2
Anti Doping Agency of Serbia1, Sports Medicine Association of Serbia 2
Introduction: Individual requirements for water varies at different
stages and circumstances in a healthy life cycle such as: childhood,
pregnancy, lactation, age, physical activity. According to the suggestions
of the ACSM in 2007. physically active people need to drink sports drink
instead of clean water because with water only they can’t make up for the
loss of electrolytes during physical activity.
Method: Ninety-six basketball players of eight national teams were
assessed during the official FIBA Europe U20 Championship Men 2011
- Division B held in Sarajevo in July 2011. In order to estimate hydration
we collected three morning urines of each player on consecutive days and
once after the game, then we measured body mass of all players before
and after one game, the quantity of consumed fluid and urine output
during the game. Hydration assessments were evaluated by urine specific
gravity (Usg), urine color (Ucol), urine osmolality (Uosmol), sweat rate
(SR), fluid intake (FI) and urine output (UO).
Results: Players age was 19±0,79 years. After the game body mass loss
was 0,9±0,7 kg, percentage of dehydration 0,99±0,7%, total fluid intake
1868±816 ml (range 435 – 3987) and sweat rate 2,7±0,9 L/h (range 5,54 1.16). Urine output during the game was 55±61 ml. Mean morning Usg
1024±6 and after the game 1026±6, mean morning urine color 5,67±1,12
and after the game 5.97±1,37, mean morning urine osmolality 883±229
osmol/L and after the game 852±228 osmol/L.
Discussion: Most athletes did not intake enough fluids to match
sweat losses during the game and they were significantly dehydrated.
They drank water and a very small amount of sports drinks, which led to
being dehydrated. Undoubtedly, it is necessary to use a larger amount of
sports drinks properly constituted to achieve rehydration.
Conclusion: It is necessary to educate the coaches, team doctors
and athletes of the importance of proper hydration and the use of sports
drinks as a means of rehydration.
443
SPORT, ISHRANA I SLOBODNI RADIKALI: DA LI
POSTOJI VEZA?
Baralić I1, Đorđević B2, Dikić N1, Anđelković M1, Vukašinović Vesić M1, Antić T1
Udruženje za medicinu sporta, Beograd, Srbija, 2Institut za Bromatologiju,
Farmaceutski fakultet, Beograd, Srbija
1
Iako redovna i umerena fizička aktivnost ima brojne povoljne
fiziološke efekte na organizam, intenzivni i/ili dugotrajni treninzi
mogu dovesti do nastanka oksidativnog stresa u skeletnim mišićima,
krvi, pa i u drugim organima. Poremećaj ćelijske homeostaze u
mišićima uzrokovan oksidativnim stresom rezultira oštećenjem mišića,
zamorom i smanjenjem sportskih performansi. Ipak, kompleksna mreža
enzimskih i neenzimskih antioksidanasa strateški raspoređenih u intra
i ekstracelularnom prostoru, neutrališe slobodne radikale pre nego
što dovedu do oksidativnih oštećenja proteina, lipida i DNK. Dijetarni
antioksidansi predstavljaju važnu dodatnu zaštitu protiv oksidativnog
stresa, koja sa endogenim antioksidansima čini jednistven antioksidativni
odbrambeni sistem organizma.
Važni dijetarni antioksidansi su vitamin E, vitamin C, karotenoidi
i flavonoidi. Vitamin E je jedan od najrasprostranjenijih antioksidanasa
u prirodi, koji štiti ćelijske membrane od radikalima posredovanih
oštećenja. Slično vitaminu E, karotenoidi su liposolubilni antioksidansi.
Zbog svoje lokalizacije u ćelijskoj membrani i značajnog kapaciteta
neutralizacije slobodnih radikala, karotenoidi predstavljaju efikasne
antioksidanse protiv oksidativnih oštećenja membrana. Za razliku od
vitamina E, vitamin C je hidrosolubilan i svoju antioksidativnu aktivnost
ispoljava u vodenoj sredini. Vitamin C može direktno da neutrališe
slobodne radikale, ali ima važnu ulogu i u regeneraciji oksidovanog
vitamina E. Flavonoidi su grupa od preko 4000 jedinjenja, koji su široko
rasprostranjeni u biljkama zastupljenim u ljudskoj ishrani. Pokazano je
da flavonoidi imaju različite biološka dejstva, uključujući antioksidativna
i antiinflamatorna dejstva.
Da li povećanje oksidativnog opterećenje kod sportista tokom perioda
intenzivnih treninga zahteva suplementaciju antioksidansima? S obzirom
da fizička aktivnosti uslovljava povećanu produkciju slobodnih radikala,
povećan unos antioksidanasa može biti opravdan da bi se sprečilo
444
oksidativno oštećenje ćelijskih komponenti. Pored toga, mnogi sportisti
nemaju dobro izbalansiranu dijetu sa dovoljnim unosom antioksidanasa,
što bi moglo da utiče negativno na sportske performanse. Sa druge strane,
redovna fizička aktivnost povećava kapacitet endogenih antioksidanasa,
koji štite ćelijske komponente od slobodnih radikala, pa se suplementacija
može smatrati nepotrebnom. Konačan sud o tome da li je suplementacija
antioksidansima neophodna ili ne, u ovom trenutku još uvek nije moguće
doneti. Ipak, ograničena upotreba ovih suplemenata u određenom
periodu može imati povoljne efekte, dok primena prekomernih količina
antioksidansa može ugroziti zdravlje sportiste.
SPORT, NUTRITION AND FREE RADICALS: IS THERE
A CONECTION?
Baralić I1, Đorđević B2, Dikić N1, Anđelković M1, Vukašinović Vesić M1, Antić T1
Sports Medicine Association of Serbia, Belgrade, Serbia, 2Institute for Bromatology,
Faculty of Pharmacy, University of Belgrade, Serbia
1
Although regular physical exercise provides many health benefits, it
results in increased production of free radicals. Indeed, prolonged and/
or intense exercise can lead to oxidative stress in skeletal muscles, blood,
and perhaps other tissues. Importantly, exercise-induced oxidative stress
can reduce maximal force production in skeletal muscles and promote
fatigue during prolonged exercise sessions. Fortunately, a network of
enzymatic and non-enzymatic antioxidants exists in both the intracellular
and extracellular environments to remove radicals before they damage
proteins, lipids, or DNA. Moreover, dietary antioxidants cooperate with
endogenous antioxidant defense systems to form a united antioxidant
network in muscle fibers.
Important dietary antioxidants include vitamin E, vitamin C,
carotenoids, and flavonoids. Vitamin E is one of the most widely
distributed antioxidants in nature and protects cell membranes against
radical-mediated damage. Similar to vitamin E, carotenoids are lipidsoluble antioxidants. Because of their location in cell membranes and
their radical-scavenging capacity, carotenoids are efficient biological
antioxidants against radical-mediated damage to membranes. In
445
contrast, vitamin C is hydrophilic and therefore, is located in the aqueous
compartment of the cell. As an antioxidant, vitamin C can directly
scavenge numerous radical species, but also plays an important role in
the recycling of vitamin E. Flavonoids are a family of more than 4,000
compounds found in many plants. Numerous flavonoids have been
studied and several compounds possess important biological activities,
including both anti-inflammatory and antioxidant properties.
Does the increased oxidant load experienced by athletes during
intense training necessitate antioxidants supplementation? Increased
dietary intake of antioxidants seems warranted to avoid exessive radicals
production and significant oxidative damage to cellular components.
Also, it has been suggested that many athletes do not consume wellbalanced diets, which could result in an increased susceptibility to
exercise-induced damage by free radicals thus lead to impaired exercise
performance. On the other hand, regular exercise training increases
endogenous antioxidants, resulting in improved protection against
exercise-induced radical production, so it can be argued that dietary
supplementation is unnecessary. While a ﬁrm case for the necessity of
dietary antioxidant supplementation in athletes can not be made at this
time, limited supplementation of antioxidants may not harm the athlete.
Nonetheless, mega-dosing antioxidant supplements can be detrimental
to health.
446
INDEKS
INDEX
A
Aćimović-Đumić S 220
Akıllıoğlu G 240, 355
Aleksej Tarasjev 15
Anđelić S
327
Anđelković M 439
Anđelković M 442, 444
Antić T 439, 444, 442
Antonijević B 361
Arsić A 139
Ascensión M23
Atanacković M 77
Avramović D 173
B
Babić B 188
Babić J 322
Bajić B 44, 320
Balać D 74, 412
Balaž A 422
Baltić MŽ74
Barać M
68, 87
Baralić I 439, 444
Barjaktarović-Labović S 50, 395
Basić Z 306, 318, 353
Berenji K
136, 142
Berti C
139
Bijelović S 283, 286, 297, 343, 412
Blazevska Z 111
Blešić I 184
Bogojević P196
448
Indeks / Index
Borozan S 264
Božić D 99
Božidarević D313
Božović B204
Božović R202
Bugarinović-Milovanović K 145
Bugarski M 122
Bušatlić A 318
Buzadžić B 231
C
C. Morand 8
Cavelaars A168
Chanet A250, 279
Chuleva B121
Coban D250, 279
Cvejić D 193
Cvejić J
77
Cvejić Ž 193
Cvetković D 71, 295, 378, 392
Č
Čakar N 266
Čakar U266, 272
Čanković P 155
Červenka I 340
449
Ć
Ćirić A94
Ćopić J136, 142
Ćurčić Đ 442
Ćurčić M 361
D
D. Milenković 8
Davidović S80, 90
De Luka S264
Debeljak-Martačić J
171, 264
Delić N355
Despotović M 151
Despotović S
77, 80
Deval C251, 281
Dikić N 439, 442, 444
Dimitrijević Branković S
246, 248
Dimitrijević S82
Dimitrijević-Branković S 60, 90
Dimitrovska M 121
Dimitrovska Z121
Djonović N35
Dodevska M1316
Dodić S223
Dodig D87
Dopsaj M214
Dragić N 53, 286, 297
Dragišić Maksimović J 237
Drljačić A74
Dubray C281
450
Indeks / Index
Đ
Đinovic-Stojanovic J
338
Đolić M 409
Đorđevic R77, 80
Đorđević B 153, 243, 266, 272, 316, 439, 444
Đorđević M 47, 300
Đorđević P 316
Đorđević Z44
Đorđević-Nikić M214
Đorić S41, 56
Đukić T 295
Đuričić I106, 336
Đuričković M 320, 395
Đurić D165
Đurić S 330, 332, 334
Đurić V184, 191
Đurović B369
Đurović D50
E
Eminović F214
Erdej I 207
F
Filipović F 289
Filipović M
101, 145, 353
Freudenreich P38
451
G
Gačić Z 372
Gagić S 199, 207
Garotić- Ilić L 366
Glibetić M 139, 168, 171, 264, 416
Gojković T 153
Gojković-Bukarica Lj
77
Gökmen V240, 355
Gostović N56
Grabež M30
Grujičić M 25, 33
Gurinović M 139, 168, 416
Gusman V 302
Gyura J96
H
Hegediš A 372
Hristov N191
Hrnjez D 66
I
Igrutinović Z 151
Iličić M66
Ilić B51
Isailović G148, 188
Ivanišević J243
Ivanović N 153, 398
Ivković V71
452
Indeks / Index
J
Jančić D327
Jankovic Mandic Lj 175
Janković A 235
Janković I 227
Janković M87
Janković S 117, 348, 361, 383
Janković V68, 227
Janković-Mandić Lj 409
Janjić O 404
Jarić I 372
Jelesić Z 302
Jevtić M53
Joca S 177
Joksimović I 44
Jorga J 173
Jovanović D 74, 202, 204, 217
Jovičić A 207
Jovičić Bata J
25, 33
Jović D39
Jović M 158
Jović S 311
Jovićević Lj 50, 320, 395
K
Kalenju B 207
Kalenjuk B199
Kanazir S253
Kandić V87
Kanurić K66
Karabegović I109
453
Kardum N171
Kasum G214
Katić V 401
Kavrakovski Z92
Khallou-Laschet J250
Klaus A261
Klisara N 378
Knežević J 41
Knežević J 56
Kocić G35, 132
Kojić Z165
Kondić-Špika A191
Konić-Ristić A171
Konstantinović Birovljev B 104, 390
Koprivica D181
Korać B17
Korčok Đ124
Korčok MM 124
Korićanac V 322
Kostadinović A37
Kotur Stevuljević J
232, 243
Kozarski M 261
Krstić M318
Kundaković T94
Kurteš M188
L
Lakićević B227
Laličić Petronijević J 184, 196
Lazarević K 35, 210
Lazetić V 401
Lazić M109
Lazić S 127, 217
454
Indeks / Index
Lekić J 404
Lenhardt M 372
Leskošek Čukalović I
77, 80, 311
Lević S 419
Lončarević I 96
Lukić D345
M
Macura M214
Maksimović M 163
Maksimović V237
Maksimović-Ivanić D 256
Mališić N
50, 320, 395
Mandić A 148
Mandić-Miladinović M
181
Marinković J 425
Markov S 71, 295, 378, 392
Marković J 432
Marković R74
Marković S 151
Mastilović J 109
Mašić S 407
Matekalo-Sverak V 227, 322
Mauray A279
Mazur A
8, 250, 251, 281
Medić D 302
Mićković B 372
Mihajlović B 340, 343, 345
Mijatović 256
Milanov R 428
Milanović S66
Milanović-Stevanović M 117, 348, 383
Milašinović-Šeremešić M
101
455
Milenković D
250, 251, 279, 281
Miletić A223
Miletić I 309, 316
Milić D322
Milićević D322
Milinčić N155
Milojević-Miodragović G 343
Milošević B 387
Milošević M 330, 332, 334
Milovanović S243
Miljković D292
Miljković M 90, 243
Miljković T 435
Mirković N41
Mirković N82
Mišan A96
Mitrović D165
Mladenov N191
Mladenović Drinić S
353
Mladenović Đorđević A
253
Mladenovska K 92
Mogol B A355
Morand C 250, 251, 279, 281
Mraović T175, 409
Mugoša B 44, 320
Muhi B 202, 204
N
Nedić A320
Nedović V 82, 84, 419, 422
Nikićević N 80
Nikolić D 361
Nikolić G 132
456
Indeks / Index
Nikolić M
37, 99, 158
Nikolić N37, 109
Nikolić Z359
Nikolić-Đorić E 313
Nikšić M 261
Novaković B
25, 30, 33
Novaković T 50, 395
O
Oblaković Babić J 442
Odalović M 153
Ognjenović V
41, 56
Onjia A409
Opačić D 407
Orlić J275
Ostojić M 302
P
Pajić Z101, 227
Pajin B96
Pantić-Palibrk V181
Paunović D84
Pavićević G56
Pavkov V 425
Pavlićević M68
Pavlović M 136, 142, 246, 248
Pavlović N 366
Pavlović Z 309, 330, 332, 334
Pecić S77, 80
Penić M 184
457
Perić V353
Perović M 253
Pešević Pajčin J
30
Pešić M68, 87
Peter R10
Petković S 380
Petreska Ivanovska T
92
Petronijević R348
Petrović A56
Petrović I 41, 56, 392
Petrović S171
Petrović T
82, 84, 419
Petrović Z 361
Petrović-Oggiano G
168, 171, 264
Petrushevska-Tozi L92
Popov Raljić J
196
Popov V184
Popovic A338
Popović M 53, 340, 345, 412
Popović T 168, 171, 264
Popov-Raljić J 184, 191
Portić M184
Prošić V 404
Protić N 385
Purtić-Kljajić D 366
R
Racković Stefanović N 375
Radakovic S 134, 175, 217, 369, 407
Radičević T 361
Radin D 363
Radišić S 398
Radivojević N 442
458
Indeks / Index
Radojković P
41, 56
Radosavljević M101
Radulović A 435
Radulović S74
Radulović Z82
Rađen S 134, 175, 217, 369, 407
Raičević Lj 327
Rajić J82, 84
Rajilić-Stojanović M 27
Rajković A 19
Rakić Lj253
Ralić Maričić S 225
Ranđelovic D 175
Ranogajec M66
Ražić S 318
Ristanović E217
Ristanović-Ponjavić I 181
Ristic M181, 338
Ristić-Medić D
139, 168
Rudić Grujić V
30
Ruždijić S 253
S
Sabbe L250
Saičić S63
Sakač M96
Sandra Šipetić-Grujičić 12
Savić D217
Savić Radovanović R 401
Scalbert A251, 279
Sebők A 419
Sedlecki K 432
Sekulović I 188
459
Serpen A 240, 355
Skorić S 372
Slavković J269
Slavnić V 422
Smajlović I 311
Smiljanić K253
Sobajič S316
Soković M94
Spark J.P311
Spark L.K311
Spasojević I419, 422
Spiric A 338
Spiroski I121
Srebrić M 355
Stajković S 401
Stančić A 258
Stanisavljev A 300
Stanković I 117, 348, 383, 428
Stanković M 324, 351
Stanković S 68, 269
Stefanović A
243, 361
Stepanović M181
Stojadinović A 432
Stojanović D
35, 132, 210
Stojanović J
109, 165, 188
Stojanović T 165
Strajin Z 302
Subotić S 372
Š
Šćepanović Lj165
Šćepanović V165
Šefer D74
460
Indeks / Index
Šereš Z96
Šiler Marinković S
90, 246, 248
Škodrić S188
Škuletić M41, 56
Šobajić S 106, 117, 269, 275, 292, 336, 348,
383, 398
Šoronja Simović D
96
Šrek A 130, 432
Šurbatović M217
T
Tadić M119, 324
Takić M171, 264
Tambur Z 217, 407
Tepsic Ostojic V
175
Terzić D101
Tešanović D199
Tešević V80
Timić J 106, 336
Todorović G101
Todorović V275
Torović Lj 114, 340, 343, 345
Trajković Pavlović Lj 47, 297, 340, 345, 412
Trbović B188
Trbović D322
Trbović M 148, 188
U
Ukropina S53
461
V
Vančetović J 240
Vanden Berghe W
250
Vasilev D63
Vasiljević Blagojević M 148
Vasiljević N 63, 117, 134, 161, 173, 348
Velicki R 53, 343, 412
Veličković M292
Velićanski A 71, 295, 378, 392
Veljović M 77, 80, 84
Vešović D41, 56
Vicković D 106
Vidaković P41
Vidović B 117, 243, 266, 348
Višnjić-Jeftić V 372
Vitošević S41
Vlajković J 119, 324
Vranic D
227, 322, 338
Vucelić-Radović B 68
Vucić V168
Vučić139
Vudragović D 422
Vugdelija S292
Vujić S 442
Vujović- Utješinović V 366
Vukašinović Vesić M 439, 442, 444
Vukić V66
Vukmirović Đ 369
Vukosavljević P 80, 84
Vuković D39
Vuković G119, 324
Vuković I63
Vuković M 214
462
Indeks / Index
Vuković Mirković B
210
Vuksanović N 199, 207
Vulin Ž30
Vunduk J261
Z
Zdjelar G 359
Zdravković J56
Zimonja D177
Zrnić M 117, 275, 383
Ž
Žilić S 87, 240, 353, 355
Žilih M41
Živadinović E 286, 297
463
CIP - Katalogizacija u publikaciji
Narodna biblioteka Srbije, Beograd
Vlasnik i izdavač / Owner and Publisher:
Društvo za ishranu Srbije - Beograd 464 str. - 21 cm
ISBN 978-86-909633-2-4