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Relationships amongst phenyltio-carbamide sensitivity, body composition, coffee and tea consumption

A cikk a LXVIII. ÉVFOLYAM 2. számának vezető dolgozata »


Dear Readers,

It is worrying and shameful that All Quiet on the Eastern Front is still unchanged.

„Here, Man, seek not ration, nor mercy, / Old tree plucked up by new winds, /rooted in vain in their ancient earth, / and memory, still great Knowledge and Experience give home to superior and noble Ideas. / No one will understand his word / till all have passed through Calvary.1

I believe all peace-loving people are waiting for the end of the senseless and terrible war. With our own modest means, we are contributing to reconciliation by publishing articles in our columns on food testing, one of the most necessary pillars for sustaining human life.

The authors of the leading material, Barbara Bíró and her colleagues, discuss the scientific background of a genetically accessible physiological phenomenon related to the sensory examination of food. The essence of their work is that the polymorphisms of the TAS2R38 receptor gene, which is responsible for the perception of bitter taste, forms bimodal effect in the human population. In their experiments, they highlighted, there is a statistically significant relationship between the sensitivity of the two bitter-tasting compounds tested and the composition of the human body.

Levente Jakucs and Berta Vanda Óré-Sütő report the product development of an ancient beverage, the beer, in a small-scale – artisanal – technological environment. Their work analyzes the sources of risks that can mess up the quality of beer and outlines the possibilities of eliminating the technical shortcomings of a beer production equipment, which can significantly improve the quality of artisanal beer produced using the equipment.

In their manuscript, Judit Molnár and her colleagues outline one of the solutions to one of the global problems of an increasing number of human beings, the production of food of satisfactory quality and quantity. In their article, they provide a review of the literature on the production of unicellular proteins for food and feed purposes. With the fermentation technique controlled by industrial devices, plenty of microorganisms (bacteria, algae, fungi) can be used to produce valuable nutritious protein as a raw material of food and feed products.

Judit Süle and her scientific research team have been working to develop an in vitro test system that can be used to efficiently select probiotic bacterial strains as useful living microbe materials. In their experimental work, they isolated valuable resistant strains to antibiotics and other antimicrobial effects. Based on their results, there is a possibility to producing probiotic products with have beneficial effects on human health, in which living microorganisms can resist the acidic action of the upper intestinal tract, can thus effectively contribute to the maintenance of a healthy intestinal flora.

Aleksandr Lukin et al. sent us an article on the topic of investigation of bio-preservative agent containing additive material mixture. They strived to find several methods to preserve the food products against the microbiological damage agents. The main goal of the paper is investigating the effect of the compounds of food additives in the preservative mixture on the resistance of fresh pork to microbiological spoilage during storage. They work based on the usage of microbiological indicators.

Dr. Tamás János Szigeti

1 T. Szigeti T.: All Quiet on the Eastern Front (translation: Blanka Daniella Szilvássy)

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