»mediteranska hrana in prehrana« ‐ svetovni dan hrane 2015 ... · »mediteranska hrana in...

»Mediteranskahranainprehrana«‐Svetovnidanhrane2015.Zbornikpovzetkov.Portorož,2015

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SVETOVNIDANHRANE2015/WorldFoodDay2015

2.letnakonferenca/2ndannualconference

»Hranainprehranazazdravje«/»FoodandNutritionforHealth«

Mediteranskahranainprehrana/MediterraneanFoodandNutrition

Zbornikpovzetkov/Bookofabstracts

Uredili/EditorsPeterRaspor,MatejaAmbrožič,SonjaSmoleMožina

KongresnicenterLifeClassPortorož/LifeClassHotelsPortorož,Slovenia

16.in17.oktober2015/16&17October2015


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Zbornikpovzetkov2.letnekonference»Hranainprehranazazdravje«znaslovomMediteranskahranainprehrana.UREDNIKIZBORNIKA:prof.dr.PeterRaspor,dr.H.C.mult.MatejaAmbrožičprof.dr.SonjaSmoleMožinaPRIPRAVABESEDIL:MatejaAmbrožičOBLIKOVANJENASLOVNICE:LidijaBašaNaklada:200izvodovZaložnik:UniverzanaPrimorskem,Fakultetazavedeozdravju, Inštitutzaživila,prehranoinzdravje,Izola,2015©2015.Inštitutzaživila,prehranoinzdravje.Izola,SlovenijaVsepravicepridržane.Kakršnokolikopiranje,prepisovanjeindrugačnoreproduciranjeknjigebrezvnaprejšnjegasoglasjaizdajateljapomenikršenjenjegovihpravic.CIP‐KataložnizapisopublikacijiNarodnainuniverzitetnaknjižnica,Ljubljana613.2(292.46)(082)LETNAkonferencaHranainprehranazazdravje(2;2015;Portorož)Mediteranskahranainprehrana:svetovnidanhrane2015:zbornikpovzetkov=Mediterraneanfoodandnutrition:worldfoodday2015:bookofabstracts/2.letnakonferencaHranainprehranazazdravje,Portorož,16in17.oktober2015=2ndAnnualConferenceFoodandNutritionforHealth,Portorož,16&17October2015;uredili,editorsPeterRaspor,MatejaAmbrožič,SonjaSmoleMožina.‐Izola:Fakultetazavedeozdravju,Inštitutzaživila,prehranoinzdravje,2015ISBN978‐961‐93845‐3‐41.Gl.stv.nasl.2.Vzp.stv.nasl.3.Dodat.nasl.4.Raspor,Peter281499392


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FoodandnutritioninMediterranean

Theyweremanyconferencesinthelast40yearsdealingwithMediterraneanfood,nutrition or style of life. This is the first one on Slovenian piece of land atMediterranean coast line. It was quite a challenge to bring present selection ofeminentpeopleandorganisationstogetherandworktogethertocreatethisevent.We enjoy Trafoon activities, since the dimension of this particular EuropeanprojectjustfitintoMediterraneantraditionandinnovation.WearelinkedtoEFTNactivities, since the European declaration on food, technology and nutrition forhealth supportsMediterranean spirit innursing chains.And furtheron,wehavemoral support from Academia Europea, since they see our activity as excellentinterfacebetweenscienceandpracticeforscholars,professionalandlay‐public.Inawaytheyareright.NamelykeyorganiserofMediterraneanculinaryexperienceandsupporterof few internationalspeakers isRotary internationaldistrict1912to spin out the message about Mediterranean diet to their network, which isknowntobestrongandorientedtomanandhumanism.In two days we clustered 27 lecturers, vast majority of high internationalreputation.Weenjoy32postersandtworoundtablesentitled: »IntangibleculturalheritageandtheMediterraneandiet«»TheroleoftheMediterraneandiet:opendiscussionaboutinnovationandprojectproposals«Alsothiseventisbringingthreepublications: Monography of 27 chapters on 400 pages dealing with five elements likeGeneral, Technological, Quality and safety, Nutrition and Health aspects inMediterraneanfoodandnutrition.

Special publication to address nutritionally lay‐people with the message ofMediterranean diet in 2500 copies in Slovenian language which will bedistributedtoSlovenianpublicviaRotarychannels.

And this proceeding presenting all lectures, speakers and all posters on 100pages.

We hope that all this information and discussion will bring additional wind toMediterraneanmovement,will encourage small andmediumenterprises to startproducing some traditional but forgotten food items. Schools to give moreemphasisonthisissue.Politicianstostartlistingtothosewhoknowhowtohandlesuch challenges.And all nutrition advisors to start educate themselves regularlybefore they transfer information to lay‐consumer on such populistic and oftenmisleadingway.Mediterranean,food,cuisine,industryandenvironmenthasbigopportunitiesandmany limitations. This is why we have to come together regularly and discussimportant issues step by step and consequently suggest better solutions for oldproblems.Howtohandlefoodandnutritionforhealthyandhappylife.SelectorofpresentersfortheconferencePeterRaspor


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KAZALO

PROGRAM/PROGRAMME 9IZVLEČKIPREDAVANJ/ABSTRACTSOFLECTURES 13IZVLEČKIPOSTERSKIHPREDSTAVITEV/ABSTRACTSOFPOSTERS 43PREDSTAVITEVPREDAVATELJEV/LECTURERS´CURRICULUMVITAE 79


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PROGRAMSvetovnidanhrane2015/WorldFoodDay2015:Mediteranskahranainprehrana/MediterraneanFoodandNutrition

16.10.2015/16October2015,Friday8:30‐15:30MorningprogrammeinSlovenianlanguage

Registracija/Registration 7:30–16:30

Pozdravninagovor/WelcomewordsforWorldfoodday2015

PeterRaspor,vodjaInštitutazaživila,prehranoinzdravjeUPFVZ/HeadoftheInstituteofFood,NutritionandHealthUPFHS

8:30

Predsedujoči/Chairs:DarjaBarličMaganja,TamaraPoklarVatovec

Mestomediteranskeprehranevposlanstvusvetovnegadnevahrane/TheplaceoftheMediterraneandietintheframeoftheWorldFoodDayDorjanMARUŠIČ,nekdanjiministerzazdravjeRS

8:45

Pomenoljkevsredozemskiprehrani/TheimportanceofoliveintheMediterraneandietMilenaBUČARMIKLAVČIČ,UPZRS,Koper

9:05

Kisvmediteranskihraniinprehrani/VinegarintheMediterraneanfoodandnutrition,JanjaTRČEK,UM,Maribor

9:25

Vlogakavevmediteranskiprehrani/TheroleofcoffeeintheMediterraneannutrition,UrškaPIVKKUPIROVIČ,NestléAdriatic,Ljubljana

9:45

Pomenprehranemedgibalnoneaktivnostjo/ Theimportanceofdietduringphysicalinactivityformaintaininghealth,BoštjanŠIMUNIČetal.,UPZRS,Koper

10:05

Odmor/Break10:25‐

11:00Predsedujoči/Chairs:

PeterRaspor,MilenaBučarMiklavčič

Sredozemskokmetijstvoinsredozemskahrana/MediterraneanagricultureandMediterraneanfoodTanjaSTRNIŠAetal.,Ministrstvozakmetijstvo,gozdarstvoinprehranoRS

11:00

Turizemnapodeželjuinmediteranskaprehrana– primersevernegaJadrana/AgritourismandtheMediterraneangastronomy:thecaseofthenorthernAdriaticIgorJURINČIČetal.,UP‐Turistica,Portorož

11:20

OblikovanjeterminologijespodročjagastronomijeSlovenskeIstre/TermsFormationintheGastronomyoftheSlovenianIstriaVesnaMIKOLIČetal.,UPZRS,Koper

11:40

Vplivtehnološkihrešitevnaživljenjskislogposameznikovinrazvojnovegeneracijezavarovalnihproduktov/ImpactofmoderntechnologysolutionsonlifestyleanddevelopmentofnewgenerationinsuranceproductsIrenaTISELJKALUŽA,Vzajemnazdravstvenazavarovalnica

12:00

Odmor/BreakwithMediterraneancuisinesponsoredbyRotaryInternationalfromItaly

13:00‐14:00


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OKROGLA MIZA/ROUND TABLE DISCUSSION

Nesnovna kulturna dediščina in sredozemska prehrana/ Intangible cultural heritage and Mediterranean diet

Moderator: Franco JURI, Pomorski muzej Sergeja Mašere Piran

Uvodničarji: Speakers: dr. Bojan BUTINAR, Center Mediteranskih Kultur, Lucijan CENCIČ, Ministrstvo za kmetijstvo, gozdarstvo in prehrane RS, dr. Katja HROBAT VIRLOGET, Fakulteta za humanistične študije, UP, Slavko MEZEK, Regionalni razvojni center Koper, Adela PUKL, Slovenski etnografski muzej,

14:00 ‐ 15:30 Organised by

SLOVESNOSTOBSVETOVNEMDNEVUHRANE2015/

WORLDFOODDAY2015CEREMONY

prof.dr.DarjaBARLIČMAGANJA,DekanjaUPFVZ/DeanoftheFacultyofHealthSciencesUP

prof.dr.IbrahimELMADFA,

pastPresidentofInternationalUnionofNutritionalSciencesprof

prof.dr.AscensionMARCOS,PresidentofEuropeanFederationofNutritionalScience

Mr.MartinŠINIGOJ,ActinggovernorRotaryInternationaldistrict1219prof.dr.PeterRASPOR,

VodjaInštitutazaživila,prehranoinzdravjeUPFVZ/HeadoftheInstituteforFood,NutritionandHealthUPFHS

15:45‐16:15

Predsedujoči/Chairs:PeterRaspor,BojanButinar

Odprtostinodličnostvsredozemskiprehrani/OpennessandexcellenceintheMediterraneandiet

ZoharKEREM,InstituteofBiochemistry,FoodScienceandNutrition,HebrewUniversityofJerusalem,Rehovot,Israel

16:15‐17:00

POSTERSKASEKCIJA/POSTERSESSION 17:00–18:30

EveningexperienceofMediterraneanculinaryculture/Večernaizkušnjamediteranskekulinaričnekulture

Welcomeaddress/Pozdravninagovor

byrepresentativesofRotaryInternationalSloveniaMartinŠinigoj,RotaryGovernordistrict1912GoranPetek,ChairRotaryClubPortorož

Afterdinnerspeech/Predavanje

Piransalt,theidentityofspaceandglobalcommodity/Piranskasol,identitetaprostorainglobalnadobrinaMitjaGUŠTIN,retiredprofessor,UniverzanaPrimorskem/

UniversityofPrimorska

18:45‐23:00

Organisedby

withinvitationonly


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17.10.2015/17October2015,Saturday,8:30–19:00

Registration 7:30–8:30

POSTERSESSION 7:30–9:00

SessionTraditionalMediterraneanfoods

Qualityandsafetyaspects

9:00‐11:00OrganisedbyFW7

project

Chairs:SonjaSmoleMožina,PeterRaspor

ImprovingknowledgetransferbetweenSMEsofthetraditionalfoodsector:CaseTrafoon,SusanneBRAUNetal.,Germany

9:00

Qualityandsafetychallengesinnovelproductsingrainchain;thecaseofcarobMartinaAVBELJetal.,Slovenia

9:20

Qualityandsafetychallengesinseafoodchain:casefishSilviaKRIŽANACetal.,Croatia

9:40

Microbialqualityandsafetyoffruitsandvegetables:aMEDianapproachDimitrisTSALTSAS,Cyprus 10:00

Challengesforprocessing“forgotten”MediterraneanproductsPaolaPITTIA,Italy

10:20

Break Till11:30

SessionTraditionalMediterraneandiet

Nutritionalaspects

11:30‐13:10Organisedby

Chairs:IbrahimElmadfa,PeterRaspor

ThecontributionofMediterraneanherbsandspicestotheMediterraneandietAnnaMcELHATTONetal.,Malta

11:30

ContributionofmeatproductstotheMediterraneandietAntonelloPAPARELLAetal.,Italy 11:50

MilkanddairyproductsintheMediterraneandietEffieTSAKALIDOU,Greece 12:10

ForgottenMediterraneanfruitsandvegetablesfortheMediterraneandietArtemisKARAALI,Turkey

12:30

ForgottenfermentedfoodforMediterraneandietCarloBRUSCHIetal.,Italy 12:50

BreakwithMediterraneanCuisinesponsoredbyRotaryClubPortorož

Till14:00


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SessionTraditionalMediterraneandiet

Healthaspects

14:00‐16:00Organisedby

Chairs:PaolaPittia,PeterRaspor

MediterraneandietandguthealthAlojzIHANetal.,Slovenia 14:00

SaltandtheMediterraneandietUrškaBLAZNIKetal.,Slovenia 14:20

TheMediterraneandiettrapsforadultpopulationTamaraPOKLARVATOVECetal.,Slovenia

14:40

RevivalofbeerintheMediterraneandietIdaLESKOŠEKČUKALOVIĆ,Serbia 15:00

ThechallengeforfutureMediterraneandiet:howtofightobesity?AscensiónMARCOS,Spain 15:20

Break Till16:30

ROUND TABLE DISCUSSION The role of the Mediterranean diet: open discussion about

innovation and project proposals

Streamed by: Dimitris TSALTSAS, Susanne BRAUN in Cecil MEULENBERG.

16:30‐17:30

Organisedby

Chairs:AscensiónMarcos,PeterRaspor

Closinglecture(Bio)enrichedfoodsinMediterraneandiet:Achallengeforwhom?IbrahimELMADFA,retireddirectorandprofessoremeritusInstituteofNutritionalSciences,Austria

17:30‐18:15

ConcludingremarksoforganiserPeterRASPOR,HeadoftheInstituteforFood,NutritionandHealthUPFHS 18:15‐18:30


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IZVLEČKIPREDAVANJ/ABSTRACTSOFLECTURES


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TheplaceoftheMediterraneandietintheframeoftheWorldFoodDay

DorjanMarušičZdravstvenizavodCeljenje

Koper,SloveniaAbstractWorld Food Day recalls on problems connected to deficient nutrition and unbalanceddistributionoffood.Intheworldpeoplearesufferingfromfoodshortages,athirdoftheworld's foodproducedendsupinthetrash,obesity isbecomingtheleadingpreventablecause of death worldwide and will soon become the most important cause ofunhealthiness,greaterthanmalnutrition.Ahealthydietshouldbebasedonnutrientandenergy‐balanced diet. Digestion, metabolism, health and many important diseases areaffectedbymany factors, in addition to food, the lifestyle, emotional and social supportand society influence to the individual.An indispensablepart ofMediterranean lifestylerepresentstheMediterraneandiet,whichhasmanypositiveeffectsonhealth,butbesidethenutritionalvalueof foodandenergy,highlightsthewayofpreparation,composition,sizeandnumberofmealsandtheatmosphereinwhichweenjoyanddigest.Itisnotonlythe food, but the citizenwith ahealthy lifestyle in anorderly social environmentwhichcounts.Keywords:WorldFoodDay,health,Mediterraneandiet

Mestomediteranskeprehranevposlanstvusvetovnegadnevahrane

DorjanMarušičZdravstvenizavodCeljenje

Koper,Slovenija

IzvlečekSvetovnidanhraneopozarjanaljudispomanjkljivimprehranjevanjeminneuravnoteženoporazdelitvijo hrane. V svetu ljudje trpijo zaradi pomanjkanja hrane, tretjina svetovnopridelanehranekončavsmeteh,debelostpostajavodilnipreprečljivvzroksmrtipovsemsvetuinbokmalupostalnajpomembnejšivzrokzaslabozdravje,večjikotpodhranjenost.Zdravo prehranjevanje temelji na hranilno in energijsko uravnoteženi prehrani. Naprebavo,presnovo,zdravjeinprenekatereboleznipomembnovplivajoštevilnidejavniki‐poleg hrane tudi življenjski slog, emocionalna in socialna podpora ter vpliv družbe naposameznika. Nepogrešljiv del mediteranskega življenja predstavlja mediteranskaprehrana,kiimaštevilnepozitivnevplivenazdravje,aobhranilniinenergetskivrednostihraneizpostavljasamnačinpriprave,sestavo,velikostteršteviloobrokovhrane,patudisamo razpoloženje ali vzdušje, v kateremuživamo, prebavljamo in presnavljamo hrano.Pomembenjetorejčlovekzzdravimživljenjskimslogomvurejenemdružbenemokoljuinnesamohrana.Ključnebesede:svetovnidanhrane,zdravje,mediteranskaprehrana


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TheimportanceofoliveinMediterraneandiet

MilenaBučar‐Miklavčič,ErikaBešter,AnaMiklavčičVišnjevec,VasilijValenčič,BojanButinar

UniversityofPrimorska,ScienceandResearchCentre,InstituteforOlivecultureKoper,Slovenia

AbstractOlive tree had undoubtedly left a strong mark on civilization in the Mediterraneancountries. In Slovenia (in the Slovenian Istria andGorizia) it hasbeenpresent formorethantwothousandyears.Throughcenturies ithasbeenapartofmythologies,religions,folkcustomsandartandithadastrongimpactoneconomicdevelopment.OliveoilisanimportantpartofMediterraneandietand theoliveoil consumption is increasingduringthe last few decades as the consumers are becomingmore aware of the its nutritionalvalue and health benefits. Health benefits are the consequence of high antioxidantscontentandfattyacidcomposition.EuropeanUnioncountriesaretheleadingproducersofoliveoil–theyproduce71.7%ofthetotalworldproduction.Althoughonlyabout2,000haareplantedwitholivetreesinSlovenia,thenaturalconditionsenabletheproductionoftop quality olive oils. Extra virgin olive oil from Slovenian Istria with a protecteddesignation of origin was the first Slovenian product, entered in the EU register ofprotecteddesignationsoforigin.Olivegrowingcanbean importantdevelopment, socialand political factor in rural areas, which should be innovatively exploited with othertypical products of the Mediterranean region and it should enrich intangible culturalheritage.Keywords:oliveoil,intangibleculturalheritage,antioxidants,quality,authenticity,healthclaims

Pomenoljkevsredozemskiprehrani

MilenaBučar‐Miklavčič,ErikaBešter,AnaMiklavčičVišnjevec,VasilijValenčič,BojanButinar

UniverzanaPrimorskem,Znanstveno‐raziskovalnosredišče,InštitutzaoljkarstvoKoper,Koper,Slovenija

IzvlečekOljkajenedvomnopustilamočancivilizacijskipečatvsredozemskihdržavah.VSloveniji(Slovenski Istri innaGoriškem) jeprisotnaževečkotdva tisoč let.Skozi tisočletjase jepojavljala v različnih mitologijah, religijah, običajih in umetnosti ter močno vplivala nagospodarski razvoj.Oljčno olje ima posebnomesto v sredozemski prehrani in v zadnjihdesetletjihuporabaoljčnegaoljastalnonarašča,kersopotrošnikivseboljpozornitudinaprehranskovrednostinvarovalneučinkeoljčnegaoljanazdravjeljudi.Varovalniučinkisoposledica visoke vsebnosti antioksidantov in maščobno kislinske sestave oljčnega olja.Države Evropske unije so vodilne proizvajalke oljčnega olja, saj proizvedejo kar 71,7%celotnesvetovnekoličine.ČepravjevSlovenijizoljkamizasajenihleokoli2000ha,lahkozaradi naravnih danosti proizvede olja vrhunske kakovosti. Ekstra deviško oljčno oljeSlovenske Istre z zaščiteno označbo porekla je bil prvi slovenski proizvod, vpisan v EUregister zaščitenih označb porekla. Oljkarstvo je lahko pomemben razvojni, socialni inpolitični dejavnik podeželja, ki ga je potrebno inovativno izkoristiti z ostalimi tipičnimipridelkisredozemskegaobmočjainznjimobogatitinesnovnokulturnodediščino.Ključne besede: oljčno olje, nesnovna kulturna dediščina, antioksidanti, kakovost,pristnost,zdravstvenetrditve


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VinegarintheMediterraneanfoodandnutrition

JanjaTrčekFacultyofNaturalSciencesandMathematics,DepartmentofBiology,Universityof

Maribor,Maribor,SloveniaAbstractVinegar is a widely used flavor of many foods. The most often used vinegars in theMediterraneannutrition arebalsamic vinegar, traditionalwine‐ and apple cider vinegarand sherry vinegar. Vinegar is produced in two sequentialmicrobiological reactions, ofwhichthefirstone,thetransformationofsugarsintoethanolisperformedbyyeastsandthesecondone,theoxidationofethanoltoaceticacidisdonebytheaceticacidbacteria.The major result of these two reactions is acetic acid but additional products whichcontributetotheflavorandaromaofvinegarsareproduced.Someoftheproductscanbefurther transformedbyyeastandaceticacidbacteria.Thevinegars,whichareproducedby traditional processes inwoodenbarrels, contain some componentswhichhavebeenextracted from wood. The most important bioactive components in vinegars arepolyphenolswhich,accordingtotheirantioxidativefeaturesreducedegenerativechangesincellsandtissues.Theresultsofdifferentresearchworkarepresentingpositiveeffectsof vinegar on humans with diabetes type 2, due to the reduced emptying of stomach.Moreover, consumption of vinegar reduces obesity, increases satiety and reduces themortality as consequences of cardiovascular diseases. Modern techniques of foodchemistry and molecular microbiology will further enable research into influences ofhumanmicrobiomeonvinegardigestionandalsoviceversa, the influenceofvinegaronstructureofhumanmicrobiome.Keywords:balsamicvinegar,sherryvinegar,winevinegar,applecidervinegar,humanhealth

Kisvmediteranskihraniinprehrani

JanjaTrčekFakultetazanaravoslovjeinmatematiko,Oddelekzabiologijo,UniverzavMariboru

Maribor,SlovenijaIzvlečekKis je pogosto uporabljen dodatek k hrani. Vmediteranski prehrani so najbolj pogostouporabljenenaslednjevrstekisa:balzamičnikis, konvencionalnivinski in jabolčnikis inkis sherry. Kis je proizvod dvostopenjskegamikrobiološkega procesa, v katerem v prvistopnji kvasovke oksidirajo sladkorje v etanol, le‐tega pa ocetnokislinske bakterijeoksidirajovocetnokislino.Takojeglavnimetabolitvkisuocetnakislina,polegnjepašedruge sestavine, ki vplivajo na okus in aromo kisa. Nekatere sestavine kisa se vmikrobiološkem procesu lahko še naprej transformirajo. Pri kisih, ki se pridobivajo stradicionalnimi postopki, kjer oksidacija in staranje kisa poteka v lesenih sodih, sedoločene sestavine kisa ekstrahirajo iz lesa. Pomembne bioaktivne snovi v kisu sopolifenoli, ki zaradi svojega antioksidativnega učinka upočasnjujejo degenerativnespremembe v organizmu. Raziskave nakazujejo pozitiven učinek kisa pri ljudeh ssladkornoboleznijotipa2,predvsemzaradiupočasnjenegapraznjenjaželodca.Polegteganajbikispomagalprizmanjševanjudebelostiinpovečalobčuteksitostiterimelzaščitnovlogo pri zmanjševanju smrtnosti kot posledica kardiovaskularnih bolezni. Novejšeanalitsketehnikeživilskekemijeinmolekularnemikrobiologijepaodpirajonovemožnostiraziskovanja,kotnpr.ugotavljanjevplivačloveškegamikrobiomanapresnavljanjekisaintudiobratno,tj.ugotavljanjevplivakisanastrukturočloveškegamikrobioma.Ključnebesede:balzamičnikis,vinskikis,jabolčnikis,kissherry,zdravječloveka


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TheroleofcoffeeintheMediterraneannutrition

UrškaPivkKupirovičNestléAdriaticd.o.o.Ljubljana,Slovenia

AbstractToday,coffeeisoneofthemostpopularbeveragesintheworld,consumedbymillionsofpeople around theworld each day.Many people believe that it is harmful for health todrinkcoffeeeveryday.Also,EUlegislationhasnotyetapprovedanyhealthclaimsrelatedto coffee or to its ingredients. However, many of the scientific evidences show diversepositiveeffectsofcoffeeonhealthandthereisonlyafewthatmightindicateanypossibleadverseeffects.InatypicalMediterraneandietonecanintakeupto1gofpolyphenolsperday. For polyphenols it is assumed they have a positive effect on health. Coffee maycontribute a significant part to the intake of polyphenols, as it is by the content ofpolyphenolsinthefirstplaceaccordingtothedailyconsumption.Thisreviewcoversthescientific studies showing that coffeeactuallyhashealthpromotingeffects, especially toreduce the risk of certain diseases such as cardiovascular disease and type 2 diabetes.Coffee consumption helps maintain fluid balance, liver health and cognitive health.Potentialmechanismsand thekey ingredients in coffee responsible for theseeffectsareproposed.Keywords:coffee,healthbenefits,regulation

Vlogakavevmediteranskiprehrani

UrškaPivkKupirovičNestléAdriaticd.o.o.Ljubljana,Slovenija

IzvlečekDanesjekavaenanajboljpriljubljenihpijačnasvetu,sajjouživanamilijoneljudipovsemsvetu vsak dan. Marsikdo je prepričan, da njeno uživanje škodi zdravju. Tudi evropskazakonodaja še ni odobrila nobene zdravstvene trditve o kavi ali o njenih sestavinah.Vendarpaimamovnasprotjustemmnogoznanstvenihdokazovopozitivnihučinkihkavenazdravjeinlepeščico,kibinamigovalenakakršnekolimožneškodljiveučinke.Vtipičnimediteranski prehrani se lahko zaužije do 1g polifenolov na dan, za katere sepredpostavlja,da imajopozitivenučineknazdravje.Kava lahkoprispevapomembendelle‐teh, saj je po vsebnosti polifenolov na 1. mestu glede na dnevno uživanje. V tempregledu so zajete znanstvene študije, ki kažejo, da kava dejansko zmanjša tveganje zanastanek nekaterih civilizacijskih bolezni sodobnega časa, kot so srčno‐žilne bolezni insladkorna bolezen tipa 2. Uživanje kave pripomore tudi k hidrataciji, zdravju jeter inkognitivnemuzdravju. Izpostavljeni sonekateridosedajznanimožnimehanizmi in tudiključnesestavinevkavizanjenepozitivneučinkenazdravje.Ključnebesede:kava,učinkinazdravje,zakonodaja


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Theimportanceofdietduringphysicalinactivityformaintaininghealth

BoštjanŠimunič1,NinaMohorko1,SaraMazzucco2,GianniBiolo2,RadoPišot11UniversityofPrimorska,ScienceandResearchCentre,Koper,Slovenia

2UniversityofTrieste,DepartmentofMedical,SurgicalandHealthSciences,DivisionofInternalMedicine,Trieste,Italy

AbstractPhysicalinactivity(PI)continuestobeamajorpublichealthconcernandisonthepathtobecomethehighestriskfactorforglobalhealth.SustainedperiodsofPIaremorecommonin older people, and when superimposed on the natural aging process, can causesignificantdeclinesinphysiologicalandcognitivefunction,lossofindependenceaswellasdecreased life quality. Due to these epidemiological health concerns, the importance ofdeveloping interventions that reverse the negative consequences associated with PIand/oraging(e.g.musclemass) isessential.Factorsthathavebeensofar implicatedforsarcopenia are: PI, declining androgen concentrations, specific nutritional deficiencies(dietaryprotein andvitaminD), chronic inflammation, insulin resistance, andothers.PIinducedatrophyoccurswithdecreasedrateofmuscleproteinsynthesis,whilesarcopeniawithalterationofbothdecreaseinrateofmuscleproteinsynthesisandincreaseinmuscleproteindegradationrate.Therefore,therateofmusclelossisacceleratedevenmorewhenan older person undergoes a period of bed rest. Data from bed rest studies and space‐flownmissionsconfirmthatproteinimbalancecouldbe,atleastinpart,counteractedbyusing amino acids and adequate protein intake. We provided evidence that fromnutritional point of view, not only additional protein intake but also neutral energybalancemustbecarefullyachievedduringperiodsofPItopreventmusclewasting.Keywords:skeletalmuscle,nutrition,bedrest,aging,aminoacid

Pomenprehranemedgibalnoneaktivnostjo

BoštjanŠimunič1,NinaMohorko1,SaraMazzucco2,GianniBiolo2,RadoPišot11UniverzanaPrimorskem,Znanstvenoraziskovalnosredišče,Koper,Slovenija

2UniverzavTrstu,Oddelekzamedicinske,kirurškeinzdravstveneznanosti,Enotazainternomedicino,Trst,Italija

IzvlečekGibalnaneaktivnost (GN)postaja vodilnidejavnikzdravja ljudi. Šeposebnopri starejšihljudeh,kjersodaljšaobdobjaGNpogostejšainskupno,ssamimstaranjem,povzročajoševečji upad fizioloških in kognitivnih funkcij, izgubo samostojnosti in kakovosti življenja.Zaradi teh epidemioloških skrbi je izjemnega pomena razvijati ustrezne intervencijskeprograme,skaterimibisezoperstavilineizogibnimučinkomstaranjainGN,apredvsemspoudarkom na ohranjanju mišične mase. Dejavniki, ki so bili do sedaj prepoznani zasarkopenijo, so:GN, zmanjšanakoncentracija androgenihhormonov, prehranskemotnje(premajhenvnosbeljakovininvitaminaD),kroničnavnetja,inzulinskarezistencaindrugi.Pomembnosejetudizavedati,dazGNpovzročenaatrofijaimavzrokevzmanjšanisintezibeljakovin,medtemkosarkopenijavzmanjšanisintezibeljakovininpovečanidegradacijimišičnih beljakovin. Zato je pri sarkopeniji izgubamišičnemase še večja, če je starejšaoseba izpostavljena daljšemu GN. Po pregledu študij dolgotrajne GN in bivanja vmikrogravitaciji smo potrdili, da lahko na ravnovesje sinteze in degradacije beljakovinvplivamosprehranskimidodatki–aminokislinami inbeljakovini.Dodatnosmopotrdilitudi, da je izjemnega pomena nevtralna energijska bilanca, ki jo je potrebno previdnodosečimedobdobjemGN.Ključnebesede:skeletnemišice,prehrana,horizontalnoležanje,staranje,aminokisline


20

MediterraneanagricultureandMediterraneanfood

TanjaStrniša,SnežanaDolencinPolonaBuničMinistryofAgriculture,ForestryandFood

Ljubljana,SloveniaAbstractOne of the challenges for the future development agenda is how to ensure food andnutritionsecurityforthegrowingglobalpopulationandatthesametimetoconserveourplanet'slimitednaturalresourcesforfuturegenerations.Foodproductionisanimportantdevelopmentissuefromthepointofviewoffightinghungerandundernutrition,aswellasensuringahealthyandnutritionallyrichdiet forthedevelopmentof individualsandthesociety.Foodconsumptionpatternshaveanimportantimpactonthedevelopmentoftheagricultureand foodsector.Qualityanddiversityarekeycompetitive advantagesof theMediterraneandiet.Globalizationand industrial foodproductionpose important threatsto the rich and long tradition of sustainable agriculture and food production in theMediterraneanthathasalowerenvironmentalimpact.Inthetimeoftheongoingdebateabout the post 2015 development agenda it is essential for countries to support theconservationof theMediterranean food tradition,widely recognizedashighqualityandhealthyaswellasenvironmentallysustainable,anditsimportantculturalheritage.Keywords:Mediterraneanagriculture,Mediterraneanfood,Mediterraneanfishery, foodsecurity,unhealthydiet, food losses, foodwaste, climatechange, sustainableagriculture,sustainablefoodsystems

Sredozemskokmetijstvoinsredozemskahrana

TanjaStrniša,SnežanaDolenc,PolonaBuničMinistrstvozakmetijstvo,gozdarstvoinprehrano

Ljubljana,Slovenija

IzvlečekEdennajvečjih izzivovdanašnjegačasa je,kakozagotovitidovoljvelikekoličinevarne inkakovostnehranezanaraščajočeprebivalstvoteristočasnoohranitiomejenenaravnevireza prihodnje generacije. Proizvodnja hrane je pomembno razvojno vprašanje, tako zazagotavljanje dostopa do hrane in boj proti lakoti in podhranjenosti, kot tudi zazagotavljanjenjenehranilnevrednostizarazvojposameznikovindružbe.Prehranjevalnivzorci imajo pomemben vpliv na bodoči razvoj kmetijskega in živilskega sektorja.Kakovost in raznovrstnost predstavlja največjo razvojno prednost sredozemskegakmetijstvainsredozemskehrane.Globalizacijainindustrijskaproizvodnjahraneogrožatabogato tradicijo trajnostne kmetijske pridelave in proizvodnje hrane v Sredozemlju, zakatero je značilna manjša obremenitev za okolje. V času aktualne razprave o bodočitrajnostnirazvojniparadigmijenujno,dasedržavezavzamemozaohranitevsredozemskeprehranske tradicije, kot kakovostne, zdrave ter okolju prijazne in pomembne kulturnedediščineSredozemlja.Ključne besede: sredozemsko kmetijstvo, sredozemska hrana, sredozemsko ribištvo,prehranska varnost, neustrezna prehrana, izgube hrane, odpadki hrane, podnebnespremembe,trajnostnikmetijskirazvoj,trajnostniprehranskisistemi


21

Agri‐tourismandtheMediterraneangastronomy:thecaseofthenorthernAdriatic

StanislavRenčelj,IgorJurinčič,AlešGačnik,SimonKerma

FacultyofTourismStudies–Turistica,UniversityofPrimorskaPortorož,Slovenia

AbstractTheSlovenian tourist strategyexposes themezzo‐geographic regionofSouthPrimorskaasa(single)touristareanamedObalaandKras(theCoastandtheKarst).InthehinterlandoftheMediterraneancoast,oftenalongwell‐establishedwine‐routes,ruraltourismhasitslongstandingtradition.Restaurantsoftheregionandfarmhousesofferinacertaintime‐span or all year‐round authentic food products. The North‐Adriatic MediterraneangeographicregionsofKrasandIstriaareinthedevelopmentstrategiesofSloveniadefinedas a gastronomic region. The pedological base, climatic conditions with an intensiveexchange of air between the mainland and the sea have a decisive impact on foodproduction. A high proportion of protection of food productswith designation of originandgeographical indicationkeepsseveralcenturiesofexperience,practiceandtraditionawake.Thepowerofnature contributes to thedistinctive sensory characteristicsof thecuisinewhich includedriedmeats,wines,oliveoils,and‐ofcourse‐delicacies fromthesea. This places the region into the family of the Mediterranean gastronomic regions.Local/regionalculinaryremainsdevotedtotheoriginalrecipesandthetouristofferaddseleganceandpleasingappearanceandatthesametimepreservestheclassicalnutritionalvalue.Wehavetomaintainarespectfulattitudetowardsfood‐own, local,regional foodproductionshouldkeeptheruralcountrysidealive.Keywords:gastronomicregion,Kras,SlovenianIstria,authenticfoodTurizemnapodeželjuinmediteranskaprehrana‐primersevernegaJadrana

StanislavRenčelj,IgorJurinčič,AlešGačnik,SimonKerma

Fakultetazaturističneštudije–Turistica,UniverzanaPrimorskemPortorož,Slovenija

IzvlečekSlovenske turistične strategije vse od uveljavitve suverenosti izpostavljajo mezzo‐geografsko regijo Južna Primorska kot (enotno) turistično območje: Obala in Kras. Vzaledju severno‐jadranske obale se v okviru vinskih okolišev in poti vedno intenzivnejerazvija podeželski turizem. Tu so zrastla gostišča in domačije s sezonsko ali celoletnoponudbo avtentičnih prehrambenih proizvodov. Kras in Slovenska Istra sta v okviruPrimorske opredeljeni kot gastronomski regiji. Pedološka podlaga, podnebje s stalnovetrovnostjomedcelino inmorjemodločilnovplivatanapridelavohrane inproizvodnjoživilskih izdelkov. Visok delež zaščite živilskih izdelkov z geografskim poreklom ingeografskooznačboohranjavečstoletneizkušnje,praksointradicijo.Močnarave,zemljain morje prispevata k prepoznavnim senzoričnim lastnostim jedi, suhih mesnin, vina,oljčnega olja, dobrot iz morja, kar nas uvršča med države z mediteransko kulinariko.KulinarikaKrasainSlovenskeIstreostajazvestaizvirnimokusominjivturističniponudbidodamo eleganco in dopadljiv izgled. Z novimi znanji pri pripravi jedi izvabljamo izsestavinvednonoveizvirneokuseinpritemohranjamoprehranskovrednost.PoznavanjejediinnjihovihsestavinjekonkurenčnaprednostponudnikovgostilninkmetijsturističnoponudbonapodeželjuKrasainSlovenskeIstre.Ohranitevspoštljivegaodnosadohranezinovativno kulinarično ponudbo prispeva k motivaciji za lastno pridelavo hrane in kohranjanjupodeželja,prekokateregaseodražatudikulturanaroda.Ključnebesede:gastronomskaregija,Kras,SlovenskaIstra,avtentičnahrana


22

TermsformationinthegastronomyoftheSlovenianIstria

VesnaMikolič,JernejaUmerKljunScienceandResearchCentre,UniversityofPrimorska,Koper,Slovenia

AbstractThedevelopmentofterminologyiscrucial fortheimplementationofa fieldofexpertise.Thisnotion certainly applies to gastronomy, a field that is closely linked to the culinaryartsaswellasoenologyandfrequentlyincludedinthefieldoftourism,especiallyculinaryandculturalheritagetourism,thatgivegastronomyaspecialpurposeandaddedvalueinthecontextofnationalculture.Thearticlepresentstheobjectivesandcurrentmethodsinthe field of terminology, where themain focus lies on the analysis of actual usage in anatural context rather than the standardization of terms. An in‐depth analysis providesbetter understanding of the functioning of a field of expertise and allows experts topromptlyreachaconsensus,which is thenecessarybase forstandardization.ThroughasemanticanalysisandselectinglexicalentriesfromthefieldofIstriancuisine,whichhavealreadybeen included in theDictionaryof TourismTerminology (TURS),we emphasizethe importance of terminology development for the development of the field ofgastronomyintheSloveneMediterranean.Culture‐specificitemsplayanimportantpartinthisregardandshouldbeadequatelyaddressedbothintheprocessofterm‐formationandtranslation. The preservation of dialectal gastronomic terms from Slovene Istria, due totheeffectof 'strangeness', theirpotentialattractivenessand theirability tohighlight thecharacteristics of the local multicultural area, represents a firm basis for thestandardizationandprotectionoftraditionalnames,recipesandfoodstuffs.Furthermore,itfacilitatesthedevelopmentofthegastronomicidentityofthisparticularSloveneregionandSloveniaasawhole,whichisinitselfamajorincentivefortourism.Keywords:culinarytourism,terminology,culture‐specifictermsofSlovenianIstria

OblikovanjeterminologijespodročjagastronomijeSlovenskeIstre

VesnaMikolič,JernejaUmerKljunZnanstveno‐raziskovalnosredišče,UniverzanaPrimorskemKoper,Slovenija

IzvlečekRazvoj terminologije nekega strokovnega področja je ključno za njegovo uveljavitev. Tovelja tudizagastronomijokotpodročje,ki sepovezuje takoskulinarikokotzenologijo,zelopogostopasevključujevturizem,predvsemgastronomskiindediščinski,kijoznotrajneke nacionalne kulture na poseben način osmišljata oziroma vrednotita. V prispevkupredstavljamociljeinmetodesodobneterminološkevede,kijiglavnioziromaprviciljnivečstandardizacija,pačpaanalizarabeterminovvnjihovemnaravnemkontekstu,sajsenataknačinlahkopoglobljenospoznadelovanjedoločenegastrokovnegapodročja,natejosnovi pa strokovnjaki laže pridejo do konsenza, kar je tudi nujna osnova zastandardizacijo.NaosnovipomenskihanalizinslovarskihsestavkovnekaterihleksemovspodročjakulinarikeSlovenskeIstre,kismojihkotrelevantneturističnetermineuvrstilivTuristični terminološki slovarTURS,predstavljamopomen razvoja terminologije tudi zarazvojgastronomijetegaslovenskegasredozemskegaprostora.Stegavidikasošeposebejpomembnikulturnospecifičniizrazi,karsekažetudiprinjihovemprevajanju.Vsekakorjeohranjanje narečnega gastronomskega izrazja Slovenske Istre prav zaradi učinkadrugačnosti, potencialne atraktivnosti in izražanja specifik tukajšnjega večkulturnegaprostoradobraosnovazastandardizacijoinzaščitotakoimeninrecepturkotsamihživil.S tem se še pospešuje razvoj gastronomske identitete te slovenske regije in Slovenije vceloti,karpajesevedatudipomembnaturističnaspodbuda.

Ključnebesede:gastronomskiturizem,terminologija,kulturnospecifičnoizrazjeSlovenskeIstre


23

Impactofmoderntechnologysolutionsonlifestyleanddevelopmentofnewgenerationinsuranceproducts

IrenaTiseljKaluža

VzajemnaMutualHealthInsuranceCompanyLjubljana,Slovenia

AbstractInsurance industry isknownasbeing traditionally conservativeand therefore sloweratadaptingmoderntrends.However,inlastfewyears,changeshappenfastandthisappliesto the insurance industry as well. The article introduces the case of Swiss company. Itshowsthatnewtechnologycanbeakeydrivertobetterlifestyleofpeopleandthereforebrings new opportunities for development of new generation health and life insuranceproductsaswell.Keywords:healthylifestyle,insurance,digitalization,developmentofinsuranceproductsVplivtehnološkihrešitevnaživljenjskislogposameznikovinrazvojnove

generacijezavarovalnihproduktov

IrenaTiseljKalužaVzajemnazdravstvenazavarovalnica,d.v.z.

Ljubljana,Slovenija

IzvlečekZavarovalniška panoga ima že dolgo tradicijo delovanja in kot taka se nekoliko težje inpočasneje prilagaja novim trendom. Kljub temu se na razvitejših trgih dogajajo velikipremiki tudi na tem področju. V tem prispevku je podrobneje predstavljen švicarskiprimer,kakolahkomodernetehnološkerešitvevplivajonaživljenjskislogposameznikovinposledičnonarazvojnovegeneracijezdravstvenihinživljenjskihzavarovanj.Ključne besede: zdrav življenjski slog, zavarovanje, digitalizacija, razvoj zavarovalnihproduktov


24

OpennessandexcellenceintheMediterraneandiet

ZoharKeremInstituteofBiochemistry,FoodScienceandNutrition,RobertH.SmithFacultyofAgriculture,FoodandEnvironment,TheHebrewUniversityofJerusalem,Israel

AbstractTheterm“Mediterraneandiet”(MD)hasbeentremendouslyexploited,andstillholdsitsvalue.Everybodyknowssomethingaboutit,andmanyhaveapersonalknow‐how,mayitbeacademics; chefs, authorsof cookingbooksandbloggerswhopropose fast‐,healthy‐,tasty‐, easy‐ Mediterranean recipes; public relations and eventually all of us. Tounderstandhowitisnotwornalready,wefirstneedtogobacktotheoldMediterraneanworld,namelyGreece,wheretheworddietmeantawayofliving,andmoreprecisely,asadvisedbyaphysician,whichwould includea"food"dietandotherdailyhabits. IndeedMD is not about nutrition recommendations per‐se, but also e.g. daily exercise, asdemonstratedintheMDpyramid.TheMDthatwecherishtodayisnotheresinceancienttime.ObservingMDclosely,onefindscucumberthatimmigratedfromIndia,tomatofromSouth‐Americaandpastajoinedfromthefar‐east.Allareimmigrantsthatwereabsorbedtothelossoftheirexoticorigin.Andhowweretheyselected?Simplifyingitshowsatwo‐stepmechanism: Initially, everynew idea, foodorhabitwaswelcomedandmindswereopentoobserveandlearn;Then,whenthenew‐comer,provedtopromoteeitherhealthorhappiness, itwasperfectedandadoptedtobecomean integrative ingredientof thediet.Withthisinmind,itisnotsurprisingthatonlytwoingredientsofthedietarenativetotheMediterraneanbasin:oliveoilandnuts.Manyclaimthatfatinourmoderndietisthemostimportantineitherinducingorcombatingmodernworlddisease.Theirworkssupporttheroleofthesehighlyappreciatedplant‐oilsourcesingivingtheMDitsvirtue.Itissuggestedhere, that the openness and excellence foundations of the Mediterranean diet, make adynamic collection of ideas and concepts, of foods and recipes, all leading to its beingsuperiorandlasting.Keywords:reductionism,holism,paradigm,completedish,sustainability

Odprtostinodličnostvsredozemskiprehrani

ZoharKeremInstituteofBiochemistry,FoodScienceandNutrition,RobertH.SmithFacultyofAgriculture,FoodandEnvironment,TheHebrewUniversityofJerusalem,Izrael

IzvlečekIzraz "mediteranska prehrana" (MP) kljub vsemu še vedno nosi svojo vrednost. Da birazumeli,kakojebilanastala,semoramovrnitivantičnoGrčijo,kjerjebesedaprehranapomenila način življenja. Uporabljena je bila po nasvetu zdravnika, ki je svetoval načinprehranein jetakopriporočalahranoindnevnovadbo.ČenatančnoanaliziramoživilavMP, vidimo, da so nekatera prišla pozneje in iz drugih okolij; npr. kumare iz Indije,paradižnik iz Južne Amerike in testenine iz Daljnega vzhoda. Vsi so priseljenci, ki so sprilagoditvijoizgubilipriokuseksotičnosti.Poenostavljenolahkoprikažemomehanizemvdvehkorakih:vsakanovaideja,hranaalinavadajebiladobrodošlainmislisobileodprtezaopazovanje inučenje;nato,kose jenoviprišlek izkazal,dapomagabodisizdravjualisreči, se je izpopolnjeval v procesu sprejetja med osnovne sestavine prehrane. Zato, nipresenetljivo, da danes samo dve sestavini dejansko izvirata iz sredozemskega bazena:oljčnooljeinoreščki.Mnogitrdijo,dajemaščobavnašisodobniprehraninajpomembnejšivzrok bolezni. Predlagamo, da temelji mediteranske prehrane, kot sta odprtost inodličnost služita k dinamičnemu zbiranje idej in konceptov, živil in receptov ter da vseskupajvodiknjegovivrhunskostiintrajnosti.Ključnebesede:redukcionizem,holizem,paradigma,popolnajed,trajnost


25

Piransalt,theidentityofspaceandglobalcommodity

MitjaGuštinPiran,Slovenia

AbstractBoasting a 700‐year tradition of craftsmanship, the Piran salt‐pans represent a mostvibrantculturalheritageandculturallandscape.SaltcropswhichhelpedbuildthecityofPiran sell under thebrand “Piranske soline” (Piran salt‐pans) as ahigh‐qualityproduct,whilealsopromotingtheoldtownwithallthequalitiesoftherichVenetianheritage.Theoriginal, home‐grown food, such as salt, fish or shellfish, constitutes the extremelyimportant identity of the Piran aquatorium, offering a high level of visibility andreputation of the Slovenian coast and its place in the diversity of culinary offerings ofSlovenia. The Piran salt with its designation of origin is produced naturally by thecrystallization and manual work alone; because of its high mineral content, rich fullflavouranddelicatetasteitisausefulcondimentwhichcould–andshould–betheprideofallofSlovenia.Keywords:SaltpansofPiran,fleurdesel,VenetianheritageofPiran

Piranskasol,identitetaprostorainglobalnadobrina

MitjaGuštinPiran,Slovenija

IzvlečekPiranske soline s svojo 700‐letno tradicijo ročne pridelave soli predstavljajo kulturnokrajinoinizjemnoživodediščino.Solnipridelek,spomočjokaterejezgrajenomestoPiran,se pod blagovno znamko Piranske soline prodaja kot kakovostni in obvezni dodatekjedem, hkrati pa blagovna znamka oglašuje tudi staro mestno jedro z vsemi odlikamibogate beneške dediščine. Izvirna doma pridelana hrana, kot so sol, riba ali školjke, jeizredno pomembna identiteta Piranskega akvatorija. Omogoča visoko ravenprepoznavnosti in ugleda slovenske obale in njenega mesta v raznolikosti kulinaričneponudbeSlovenije.Piranskasolzzemljepisnimizvoromjepridobljenaspovsemnaravnokristalizacijo in z izključno ročnim delom ter je zaradi mineralov, ki jih vsebuje, inbogategapolnegaokusaposlastica terhkratiuporabendodatekhrani,nakateregamorabitiponosnavsaSlovenija.Ključnebesede:Piranskesoline,solnicvet,beneškadediščinaPirana


26

ImprovingknowledgetransferbetweenSMEsofthetraditionalfoodsector:CaseTrafoon

SusanneBraun,KlausHadwiger,FranciscoJavierCasadoHebrard

UniversityofHohenheim,Germany

AbstractIntheEuropeanUnion,SmallandMediumEnterprises(SMEs)deliveronthemarketabout99%ofthefoodsanddrinks.Traditionalproductsfromtheso‐calledMediterraneandietplayarelevantroleintheEUfoodsectorfromaneconomic,health‐andculturalpointofview. The Mediterranean diet has consistently demonstrated a beneficial influence onhealthand longevity.Nowadays, traditional foodproducingSMEsare increasinglyunderpressuredue tonewlydevelopingmarkets, growingdemandof standardized andprice‐competitive food by consumers, rising importance of large retailers, and challenges inconforming to governmental regulations. This raises the risk of losingmany traditionalfoodproducts,aswellas traditionalprocessing techniqueswhicharealmostexclusivelyapplied by SMEs (especially in rural areas) by using regional rawmaterials andwhichoftenplaya significant role in the cultural identityof regions. SMEsof traditional foodsmust extend their skills in competitivemarketing and production techniques to complywithexistingEuropeanregulationsandtopromotetheaspectsoftheirproductsrelatedtonutritionandhealth–whileatthesametimeretainingthetraditionalpropertiesoftheirproducts.Therefore,cooperationbetweenSMEsandscience(technologyandknowledge)is obvious and highly important. For a successful technology and knowledge transfer,information has to be conveyed in a form that iswell understandable for the SMEs. Tosupport traditional food SMEs, the FP7 TRAFOON project has established a knowledgetransfernetworkwithafocusonfoodproductsmadeofgrains,fish,fruits,vegetablesandmushrooms.Keywords:Knowledgetransfer,SME,traditionalfood,innovation

IzboljšaniprenosznanjmedSMEvtradicionalnemživilskemsektorju:primerTrafoon

SusanneBraun,KlausHadwiger,FranciscoJavierCasadoHebrard

UniversityofHohenheim,GermanyIzvlečekV EU, mala in srednja podjetja (SME) dostavijo trgu okoli 99 % hrane in pijač.Tradicionalni izdelki v mediteranski prehrani igrajo pomembno vlogo v evropskemživilskem sektorju, tako z vidika gospodarstva, zdravstva kot tudi kulturnega vidika.Mediteranska prehrana ugodno vpliva na zdravje in življenjsko dobo. Danes sotradicionalni proizvajalci živil (SME) pod vse večjim pritiskom zaradi novo razvijajočihtrgov,večjihzahtevkupcevpostandardiziranemincenovnokonkurenčnemživilu.Todajeprednost velikim trgovcem, malim proizvajalcem pa otežuje zadovoljivo usklajevanje zvladnimiuredbami.Topovečujetveganjezaizgubovelikegaštevilatradicionalnihživilskihizdelkov,kottuditradicionalnihtehnikizdelave,kijihSMEšeuporabljajoinsopredvsemnapodeželjuzuporaboregionalnihsurovin,kipogostoigrajopomembnovlogovkulturniidentiteti regij. Mala in srednja podjetja v tradicionalnih živilih morajo razširiti svojeznanjeokonkurenčnihtržnihinproizvodnihtehnikahvskladuzobstoječimievropskimiuredbami in tako spodbujati njihove izdelke, predvsem vezane na prehrano za zdravje,obenem pa bi morala ohranjati tradicionalne vidike in lastnosti svojih proizvodov. Zauspešenprenostehnologije inznanja imajoinformacijeključenpomenin jih jepotrebnoprenašati v obliki, razumljivi zamala in srednjapodjetja.Projekt je vzpostavilmrežo zaprenosznanjaspoudarkomnaproizvodihizžit,rib,sadja,zelenjaveingob.Ključnebesede:prenosznanja,malainsrednjapodjetja,tradicionalnahrana,inovacije


27

Qualityandsafetychallengesinnovelproductsingrainchain:thecaseofcarob

MartinaAvbelj1,MonikaŠporin2,BorisKovač2,SonjaSmoleMožina1,PeterRaspor31BiotechnicalFaculty,UniversityofLjubljana,Ljubljana,Slovenia;2MlinotestŽivilska

industrijad.d.,Ajdovščina,Slovenia;3FacultyofHealthSciences,UniversityofPrimorska,Izola,Slovenia

AbstractIncreased needs for alternative nutritionally and technologically improved gluten‐freematerials represent a major and fast development of new functional foods. Specialattentionisdirectedtogluten‐freecerealfoodswhichhaveduetotheuseofrefinedfloursorstarcheslowernutritionalvaluecomparedtotheirwheatcounterparts.Inthepresentstudyanewfunctionalbakeryproductwasdevelopedwheregluten‐freebuckwheatflourwassubstitutedwithdifferentamountsofcarobflour.Besidesthehighcontentofphenoliccompounds,carobflourisregardedasaproductthatcontainsahighlevelofdietaryfiber,minerals (Fe, Ca, Na, K, P and S), and vitamins (E, D, C, niacin, B6 and folic acid). Theadditionof carob flour tobread significantly improved the rheological properties of thedoughandincreasedthefiberandphenoliccontentandthusnutritionalvalueofthefinalproduct. Furthermore, the addition of higher amount of carob flour resulted inantimicrobialactivityandhigherconcentrationsofsomepolyphenols.Thesweettasteandspecificflavoraddedanimportantnotetothetasteandaromaofourproduct.Keywords:gluten‐freebread,buckwheat,carob,Ceratoniasiliqua

Kakovostinvarnostnovihproizvodovvžitniverigi:primerrožiča

MartinaAvbelj1,MonikaŠporin2,BorisKovač2,SonjaSmoleMožina1,PeterRaspor31Biotehniškafakulteta,UniverzavLjubljani,Ljubljana,Slovenij;2MlinotestŽivilskaindustrijad.d.,Ajdovščina,Slovenija;3Fakultetazavedeozdravju,Univerzana

Primorskem,Izola,SlovenijaIzvlečekVse večje povpraševanje po alternativnih prehransko in tehnološko izboljšanihbrezglutenskihživilihusmerjahiterrazvojnovih funkcionalnihživil.Posebnepozornostisodeležnabrezglutenskaživila izžit,ki imajozaradiuporaberafiniranemoke inškrobanižjo hranilno vrednost v primerjavi s pšeničnimi izdelki. V projektu smo razvili novfunkcionalenizdelek,kjersmoajdovomokonadomestilizrazličnimideležirožičevemoke.Rožičevamoka vsebuje poleg visoke koncentracije polifenolov tudi visok delež vlaknin,mineralov(Fe,Ca,Na,K,PinSe)invitaminov(E,D,C,niacin,B6infolnakislina).Dodatekrožičevemokejeznatnoizboljšalreološkelastnostitestaterpovečalvsebnostvlaknininfenolovintakoizboljšalprehranskovrednostkruha.Večjideležrožičevemokevkruhujepovečal tudi protimikrobno aktivnost in koncentracijo določenih polifenolov v izdelku.Sladkast in specifičen okus rožiča je pomembno doprinesel k aromi in vonju končnegaproizvoda.Ključnebesede:brezglutenskikruh,ajda,rožič,Ceratoniasilique


28

Qualityandsafetychallengesinseafoodchain:thecaseoffish

SilviaKrižanac,SlavicaČolak,MarioLovrinovCromarisd.d.Zadar,Croatia

AbstractOneoftheveryimportantpartsofMediterraneandietaretraditionallymarineorganismslikeFinfish,Crustaceans,andMolluscs.Thevariationinchemicalcompositionislowwithexception of fatty acids, sterols and somemineral elements. Their nutritional value andbenefitsingenerallyarepositiveforhumanhealthkeepingthisstatuswiththeirnutrientsandkeepingundesirable substance lower in safe limitsespecially in fish. Somenegativeaccumulation of toxins and heavy metals can be found in molluscs but for that reasonhighlydevelopedgovernmentalmonitoringofwaterisgeneralobligationinallcountriesfor molluscs. This review will be focused on fish. In area of nutritional benefits andconsumer approachbeside verywell‐knownhealth benefits in all seafooddiet it is alsoimportanttoknowpotentialhazardseffects,whatkindofundesirablesubstanceswecanfoundinproducts,fromwheretheycancomeand,knowingthosefacts,itisimportanttoknowatleastbasiclegislation,authorityorgansandrepresentativeserviceswhichfollowsafetyofproductandwhatwecanexpect in future.Knowinghowqualitativeandsafetyapproach is regulated in this sector gives a strongposition to choose rightproducts forhumanconsumption.Seafoodqualityandsafetyregulation iscomprehensiveareawhichincludeallstandardsapplicableinfishandothermarineorganismscatchandtrade.Key words: quality, safety, farmed fish, wild fish, traceability, undesired substancesMediterraneanfood

Izzivikakovostiinvarnostivverigivmorskihsadeže:primerrib

SilviaKrižanac,SlavicaČolak,MarioLovrinovCromarisd.d.Zadar,Croatia

IzvlečekEdenodzelopomembnihdelovsredozemskeprehranesotradicionalnimorskiorganizmi,kot so ribe, raki inmehkužci. Razlike v kemijski sestavi somajhne, z izjemomaščobnihkislin,sterolovinmineralov.Njihovahranilnavrednostjevsplošnempozitivnazazdravjeljudi.Nekateranegativnakopičenjatoksinovintežkihkovinjemogočenajtivmehkužcih,vendartouspešnoobvladujemozvisokorazvitimnadzoromvodainizdelkov.Tapregledjeosredotočennaribe.Polegugodnihučinkovribindrugihmorskihsadeževnaprehranočloveka je prav tako pomembno poznati potencialne nevarnosti, sestavo nezaželenihsnovi, ki jih lahko najdemo v morskih proizvodih. Pomembno je poznati vsaj osnovnozakonodajo, normativne akte in organe in njihove storitve, ki sledijo varnosti izdelka.Kakovost morskih sadežev in urejanje varnosti je celovito področje, ki vključuje vseveljavne standarde o ribah in drugihmorskih organizmih, ujetih ali gojenih, vključno znjihovo trgovino. V delu je podan kratek pregled glavnih regulatornih mehanizmov,sledljivosti,standardovincertifikatov,kottudipregledkemijskihinmikrobiološkihanaliz,V sklepugrebesedaoglavnih razlikahvkakovostimedulovljeno ribo ingojeno ribo inkakšnoprihodnostlahkopričakujemovtejindustriji.Ključne besede: kakovost, varnost, gojene ribe, ulovljene ribe, sledljivost, nezaželenesnovimediteranskahrana


29

Microbialqualityandsafetyoffruitsandvegetables:AMEDianapproach

DimitrisTsaltasDepartmentofAgriculturalSciences,BiotechnologyandFoodScience,LaboratoryofAgriculturalMicrobiologyandBiotechnology,CyprusUniversityofTechnology

Limassol,CyprusAbstractIncreasedproduction,distributionandconsumptionofleafyvegetableshascontributedtoan increase of gastrointestinal illness outbreaks worldwide. Human pathogencontamination of fresh produce originates at all stages of production and handling ofproduce.Microbescancolonizethecomplexsurfaceofplantsbutmayalsocolonizetheminternally making sanitization impossible to common cleaning practices. Soil, manure,water, pesticide application,workers are some of themajor routes of contamination offreshproduceatthestagesfromgrowthtopostharvesthandling.Herewepresentabriefreview of commodities and pathogens of concern, the routes of contamination andmeasures required to avoid these problems. Our conclusion is that Mediterraneanagriculture although facing similarmicrobiological risksmaywell be handled different,duetoitssizeandcontributiontootherhigherriskspracticesof freshproducehandlingandconsumption(i.e.cutreadytoeatfreshvegetables).Keywords:freshfruits,vegetables,microbialquality,safety,humanpathogens

Mikrobnakakovostinvarnostsadjainzelenjave:MED‐pristop

DimitrisTsaltasDepartmentofAgriculturalSciences,BiotechnologyandFoodScience,LaboratoryofAgriculturalMicrobiologyandBiotechnology,CyprusUniversityofTechnology

Limassol,Cyprus

IzvlečekPovečanaproizvodnja,distribucija inporaba listnatezelenjave jeprispevalakpovečanjugastrointestinalnih izbruhov bolezni po vsem svetu. Onesnaženje pridelkov zmikroorganizmi,škodljivimizzdravjeljudi,jemožnovvsehfazahproizvodnjeinravnanjas pridelki. Mikrobi lahko kolonizirajo kompleksno površino rastline, kot tudi njenonotranjost, zaradi česar ustaljeni sanitacijski postopki niso uspešni. Nekaterenajpogostejšepotikontaminacije svežihproduktovvvsehstopnjahodrastidopožetegapridelkasognoj,voda,uporabapesticidovindelavci.Prispevekpredstavljakratekpregledproizvodov in zaskrbljujočih patogenov, poti kontaminacije in potrebnih ukrepov zapreprečevanje teh težav. Mediteransko kmetijstvo, kljub soočanju z mikrobiološkimitveganji,lahkodoseževisokestandardeproizvodnjesvežezelenjave.Ključnebesede:svežesadje,zelenjava,kakovost,varnost,zdravjuškodljiviorganizmi


30

Challengesforprocessing“forgotten”Mediterraneanproducts

PaolaPittiaFacultyofBioscienceandTechnologyforFood,AgricultureandEnvironment,University

ofTeramo,MoscianoSant’Angelo,Italy

AbstractFoods of the Mediterranean diet while are considered a main cultural and historicalheritage for the local populations, are mined by issues of diverse nature. Scientificresearchhasinlastdecadeshighlightedtheimportanceofmanyrawandprocessedfoodsand in particular of vegetables due to the presence of bioactive compounds withnutritionalandhealthvalue.Theapplicationofnewtechnologiesandtheoptimizationofconventional,traditionalprocessesmaycontributetoimprovethequalityandstabilityoftheMediterraneanfoodproductsalsoofthoseminororminedbydisappearanceaswellasto recover the compounds of interest to be further exploited in new ingredients andinnovativefoods,tailor‐madeandformulatedfoodproducts.Keywords:traditionalfoodproducts,bioactivecompounds,innovativetechnologies,foodwasteandby‐products

Izzivizapredelavo“pozabljenih”mediteranskihizdelkov

PaolaPittia

FacultyofBioscienceandTechnologyforFood,AgricultureandEnvironment,UniversityofTeramo,MoscianoSant’Angelo,Italy

IzvlečekMediteranska hrana in prehrana sta pomemben del kulturne in zgodovinske dediščineMediterana oziroma prebivalstva sredozemskih držav. Omogoča jo izjemna naravnapestrost, znanstvene raziskave v zadnjih desetletjih pa so poudarile pomen mnogihsurovin in predelanih živil, zlasti zelenjave. Uporaba novih tehnologij in optimizacijakonvencionalnih, tradicionalnih postopkov lahko prispevata k izboljšanju kakovosti inobstojnostimediteranskihprehrambenih izdelkov, tudi tistih, redkihoziromaogroženih,kiizginjajo.Tehnološkirazvojpajepovezantudiznadaljnjimiraziskavamispojinvnovihsestavinahininovativnihživilskihizdelkih.Ključnebesede: tradicionalni živilski izdelki, bioaktivne spojine, inovativne tehnologije,odpadki,stranskiproizvodivživilstvu


31

TheContributionofMediterraneanherbsandspicestotheMediterraneandiet

AnnaMcElhatton1,CarmelCassar21DepartmentofFoodStudiesandEnvironmentalHealth,UniversityofMalta,Malta

2InstituteofTourism,TravelandCulture,UniversityofMalta,MaltaAbstractMediterranean cuisine is as varied as the countries that border the sea. The regionfeaturesagreatvarietyofseafood,poultry,meatandproducebutitisthespicesandherbsthatcharacterisethefoodofthisregion.It isknownthatancientRomansatesuchadietand regularly addedherbs and spices to sauces, aswell as fruit andhoney, giving theirdishesastrongsweetandsourflavour.Other influencesofnoteare thoseof theGreeksand North Africa. Throughout history events planned or otherwise have led todevelopment of societies and the traditions that make people special. So indeed, tounderstandthehistoriesandidentitiesofpeopletheir foodcannotbe ignored.Sincethebeginningof civilization,peoplehavealsousedplants to improve theirhealth. In recentyears,therehasbeenareawakenedscientificinterestinthefundamentalroleplantsplayinmanyareas.Currentdifferencesincookingstylesarelargelytheresultofenvironmentaland historical factors, combined with recent variations in food availability, as well aseconomic, sanitaryandhygieneconditions.The traditionalMediterraneandiet includingthe use of herbs and spices is therefore the legacy of exchanges and interactions ofculturesandfoodsofallcountriesaroundtheMediterraneanbasin.Keywords:Arabsdiet,Greeks,MediterraneanherbsandspicesofNorthAfrica

Prispevekmediteranskihzeliščinzačimbvmediteranskiprehrani

AnnaMcElhatton1,CarmelCassar21DepartmentofFoodStudiesandEnvironmentalHealth,UniversityofMalta,Malta

2InstituteofTourism,TravelandCulture,UniversityofMalta,MaltaIzvlečekMediteranska kuhinja je tako raznolika kot države, ki obrobljajo Sredozemlje. Regijaponujavelikoraznovrstnostrazličnihmorskihsadežev,perutnine,mesatersvežegasadjain zelenjave, vendar so začimbe in zelišča tista, ki poudarijo regijski značaj živil in jedi.Znano je, da so že stari Rimljani jedlimočno sladko in kislo hrano in so redno dodajalizelišča in začimbe k omakam, prav tako tudi med in sadje. Številni tozadevni vplivi sovezani na Grke in Severno Afriko. Skozi zgodovino dogodkov, bodisi načrtovano alispontano, je prišlo do razvoja tradicionalnih in regionalnih posebnosti. Skozi voszgodovinosoljudjeuporabljalizahranointudizdravstvennamen.Vzadnjihletihjeprišloobujanja raziskovalnega zanimanja za temeljno vlogo rastlin na številnih področjih.Kulinaričneposebnostisovvelikimeriposledicaokoljskihinzgodovinskihdejavnikov,vpovezavi z razpoložljivostjo živil, kot tudi gospodarskimi, sanitarnimi in higienskimirazmerami.Tradicionalnamediteranskaprehrana,vključnozuporabozeliščinzačimb,jetako zapuščina izmenjav in medsebojnih interakcij kultur in kmetijskih pridelkovcelotnegasredozemskegabazena.Ključnebesede:arabskadieta,Grki,mediteranskazeliščainzačimbeSeverneAfrike


32

ContributionofmeatproductstotheMediterraneandiet

AntonelloPaparellaFacultyofBioscienceandTechnologyforFood,AgricultureandEnvironment,University

ofTeramo,MoscianoStazione,ItalyAbstractMeatcangiveavaluablecontributiontotheMediterraneandiet,becauseitisanimportantsourceofessentialaminoacidsandfat‐solublevitamins.Inthelastyears,anegativetrendwasobservedindifferentsectorsofthemeatmarket,mainlyduetoethicalandnutritionalconcerns. Some of these concerns have already produced positive effects, as meatmanufacturers have improved animal welfare in livestock production and positivelychanged thenutritional contentof severalmeatproducts.This chapteranalyses thekeyissuesthatmaydamagethehealthyimageofmeats,andpointsoutthechallengesforthefuture.While it is ratherdifficult to counteract consumer’sopposition for ethical issues,severalactionscanbecarriedouttoreinforcetheimageofmeat.Behindtheseactions,aconsiderable amount of research is needed to solve technological limits, discover newfunctional products, increasemeat safety andquality, cut production costs, and identifynovel distribution systems that can be suitable for future consumers. Starting from theresultsofthelatestdocumentedliterature,thechapterinvestigatesthepossibleevolutionof meat science and technology and highlights the benefits and challenges of futureresearchoutcomes.Keywords:meat,Mediterraneandiet,biopreservation,automation,packaging

Prispevekmesnihizdelkovvmediteranskiprehrani

AntonelloPaparellaFacultyofBioscienceandTechnologyforFood,AgricultureandEnvironment,University

ofTeramo,MoscianoStazione,ItalyIzvlečekMeso je pomembna sestavina mediteranske prehrane, saj je pomemben vir esencialnihaminokislininvmaščobitopnihvitaminov.Vzadnjihletihjebilopažennegativentrendvrazličnih sektorjih na trgu mesa, predvsem zaradi etičnih in prehranskih pomislekov.Nekatera od teh trendov pa so že imeli tudi pozitivne učinke, saj so proizvajalci mesaizboljšali skrb za živali v živinoreji in izboljšali hranilno vrednost številnih mesnihizdelkov.Topoglavjeanalizirapodročjaovlogimesavzdraviprehraničlovekainopozarjana izzive za prihodnost. Čeprav je težko preprečiti nasprotovanju potrošnikov gledeetičnihvprašanj, lahkovplivamonadajanjupozitivnevlogemesavprehrani.Zatopasopotrebna vlaganja v nove raziskave za reševanje tehnoloških omejitev, razvoj novihfunkcionalnih izdelkov, potrebno je povečati varnost in kakovost mesa, zmanjšatiproizvodne stroške ter opredeliti nove distribucijske sisteme, kateri bodo primerni zabodoče potrošnike. Izhajajoč iz rezultatov zadnje dokumentirane literature, poglavjeraziskuje možni razvoj znanosti in tehnologije mesa ter izpostavlja prednosti in izziveprihodnjihraziskovalnihrezultatov.Ključne besede: meso, mediteranska prehrana, naravno konzerviranje, avtomatizacija,embalaža


33

MilkanddairyproductsintheMediterraneandiet

EffieTsakalidouDepartmentofFoodScienceandHumanNutrition,AgriculturalUniversityofAthens

Athens,GreeceAbstractHistorically, the pastoral systems, practices and skills in the countries around theMediterraneanBasin–thecradleoftheMediterraneanDiet‐weredevelopedtovalorizeless favoredhighlandsandpastures.Theirproductswere themainsourceofmeat,milkand fibres for the local communities. The consequence is that all the Mediterraneancountrieshavebuiltalong‐timeanddiversifiedtraditionoffermentedmilksandfreshorripenedcheeses.Thus,milkanddairyproductshavebecomesignificantbuildingblocksoftheMediterraneanDietPyramidwith recommendedmoderate consumption.Theaimofthepresentmonographyistogiveanoverviewoftheproductionandconsumptionofmilkand dairy products in the countries of theMediterranean basin, focusing on sheep andgoatmilk,which are since centuries the dominantmilk types in this area.Moreover, tohighlight the major components of milk that shape its nutritional value as well as thenutritional value of the major dairy products that are traditionally produced andconsumed in theMediterranean countries, and at the same time comprise a significantpartoftheMediterraneanDiet.Keywords:Mediterraneandiet,milk,sheep,goat,cheese,nutrition

Mlekoinmlečniizdelkivmediteranskiprehrani

EffieTsakalidouDepartmentofFoodScienceandHumanNutrition,AgriculturalUniversityofAthens

Atene,GrčijaIzvlečekV mediteranskih državah, zibelki mediteranske prehrane, so se pašniški sistemi inpraktične izkušnje razvijale skozi zgodovino na osnovi geografskih omejitev oz. zaizboljšanjepašetudinaskromnejšihpašniških legah.Pridelkipašništvasobiliglavnivirmesainmlekaterizdelkoviznjihzalokalnoprebivalstvo.Posledičnosovsesredozemskedržave zgodovinsko razvile zelo raznoliko tradicijo fermentiranih mlečnih izdelkov tersvežih in zorjenih sirov. Tako so mleko in mlečni izdelki postali pomembni gradnikisredozemske prehranske piramide s priporočeno zmerno potrošnjo.Namenpričujočegadela je podati pregled proizvodnje in potrošnje mleka in mlečnih izdelkov v državahsredozemskega bazena, s poudarkom na ovčjem in kozjem mleku, ki sta že stoletjaprevladujoči vrstimleka na temobmočju. Poleg tega je namenprispevka tudi poudaritiglavne sestavine mleka, ki oblikujejo njegovo hranilno vrednost, kakor tudi hranilnevrednosti glavnih mlečnih izdelkov s tradicionalno proizvodnjo in potrošnjo vsredozemskihdržavah.Zajemajonamrečpomembendelsredozemskeprehrane.Ključnebesede:mediteranskaprehrana,mleko,ovčjemleko,kozjemleko,sir;prehrana


34

ForgottenMediterraneanfruitsandvegetablesfortheMediterraneandiet

ArtemisKaraaliFacultyofEngineering,YeditepeUniversity

Istanbul,TurkeyAbstractTheMediterraneandiethashistoricallybeenassociatedwithgoodhealth.Therearemanynewscientificclaimsthatitprotectsagainstcoronaryheartdisease,somekindsofcancersandotherchronicdiseasesaswellascontributingtolongevity.MuchoftheseclaimsareattributedtohigherconsumptionoffruitsandvegetablesintheMediterraneancountries,the health benefits being linked primarily with the bioactive phytochemical molecules(polyphenolics, carotenoids, sulforaphanes etc.) found in significant amounts in thesecrops. The Mediterranean region with its unique climate is gifted with very rich plantbiodiversity.Beingsucharichsourceofplantgermplasmwiththepotential forgrowingnewcrops,andtherevivalofoldcrops,uncountablefruitandvegetablevarietiesarebeinggrown and consumed here in addition to the popularmajor ones. Thismonograph is amodestattempttocompilesomeof theserareandalmost forgottenfruitsandvegetablespecies which are still being consumed in the Eastern Mediterranean countries.Furthermore, taking into consideration the many relevant future challenges, themonographalsoattemptsproposingsomeprotectionandpromotionstrategies fortheseuniqueandendangeredcrops.Key words: Mediterranean fruits and vegetables, loquat, jujube, persimmon,pomegranate,purslane,turnip,cactusfruit

Pozabljenomediteranskosadjeinzelenjavazamediteranskoprehrano

ArtemisKaraaliFacultyofEngineering,YeditepeUniversity

Istanbul,TurčijaIzvlečekMediteranskoprehranožezgodovinskopovezujemozdobrimzdravjem.Obstajavečnovihznanstvenihtrditev,kipotrjujejo,damediteranskaprehranaščitipredsrčniminfarktom,nekaterimi vrstami rakavih obolenj, drugimi kroničnimi boleznimi in podaljšuježivljenjskodobo.Večino teh lastnosti lahkopripišemovejipotrošnji sadja in zelenjave vmediteranskih, pri čemer so zdravstvene prednosti povezane predvsem z bioaktivnimirastlinskimiučinkovinami(polifenoli,karotenidi,sulforafani itd.),kisovvečjihkoličinahprisotne v sadju in zelenjavi. Zaradi posebnega podnebja je Mediteranu dana bogatabiotska raznovrstnost rastlin. Ta prispevek je skromen poskus predstavitve nekaterihredkih in skoraj pozabljenih vrst sadja in zelenjave, še vedno tradicionalno poznanih vvzhodnihdržavahMediterana.Nenazadnje,prispevekposkušapredstavljatitudinekaterestrategijepromocijeinzaščitetehunikatnihinogroženihpridelkov.Ključnebesede:mediteranskosadjeinzelenjava,japonskanešplja,žižola,kaki,granatnojabolko,navadnitolščak,repa,opuncija


35

ForgottenfermentedfoodforMediterraneandiet

CarloV.Bruschi1,2,PeterRaspor2,ValentinaTosato1CentralEuropeanInitiative–Exec.Secretariat,Trieste,Italy

2Fakultetazavedeozdravju,UniverzanaPrimorskem,Izola,Slovenia

AbstractHumans have always co‐habited with microorganisms, which actually make up animportantcomponentoftheirbeing,tothepointthattoday,aftertheinsightsmadebythenew genomics discipline, this association is considered a true symbiosis. The term"microbiome"hasjustrecognizedwhatformillenniahasbeenthepoolofmicroorganisms,bacteriaandfungi,thatisfoundstrictlyassociatedwithman,includingtheintestinalfloraas well as the saprophytes leaving on the skin. The proximity and the interaction ofhumans with microorganisms derives in large part from the consumption of foodcontaminatedandlaterpurposelyfermented.Becauseofthephysical‐chemicalconditionsnecessary to support fermentation, namely water and a mild temperature, thisphenomenon thrived in theMediterranean basin where it developed together with theevolutionofthetasteforfoodbecominganintegralpartofthevariedlocalcuisine.First,naturalfermentationwasanewwaytopreservefood,thenitbecameawaytomakenovelfood from raw substrates, adding many positive characteristics to the original one.Unfortunately, some of these fermented foods gave way to the modern industrialprocessing methodologies and hygienic rules, mostly incompatible with livemicroorganisms. Thus many of them were forgotten, albeit same remained in theMediterraneandietandtoday,withabetterscientificunderstandingofthefermentationprocess and its secondary metabolism products, a new awareness of the benefits offermentedfoodmakesmanyformerlyforgottenfermentationscomebackintotradition.Keywords:fermentedfood,microbiome,foodpreservation

Pozabljenafermentiranahranavmediteranskiprehrani

CarloV.Bruschi1,2,PeterRaspor2,ValentinaTosato1CentralEuropeanInitiative–Exec.Secretariat,Trst,Italija

2Fakultetazavedeozdravju,UniverzanaPrimorskem,Izola,SlovenijaIzvlečekMikroorganizmi sovednopredstavljalipomembensestavnidel človekovega telesa,ki gaopisujemospojmom"mikrobiom".Letapredstavljažetisočletjabazenmikroorganizmov,ki ostaja tesno povezan s človekom, tako preko črevesja kot preko kože. Bližina ininterakcijačlovekazmikroorganizmiizhajavvelikimeriizuživanjahrane,kontaminiraneinkasnejenamenoma fermentirane s spontanoselekcioniranimimikroorganizmi. Zaradifizikalno‐kemijskih razmer, ki so potrebne za podporo fermentaciji, je ta uspevala vSredozemlju,kjersejerazvijalaskupajzrazvojemokusazaposamezentipživila.Takojefermentirana hrana postajala sestavni del pestre domače sredozemske kuhinje. Naravniproces fermentacije je predstavljal nov način konzerviranja hrane. Tako nastalo novoživilo/hraniloizpoznanihsurovinjedobilovelikopozitivnihlastnosti,mnogokratboljšihod izhodne surovine.Na žalost, nekateraod teh fermentiranih živil ne sledijo sodobnimmetodam za industrijsko predelavo in higieno. Tako so bila mnoga živila pozabljena,čeprav bi lahko ostala v sredozemski prehrani še danes, če bi tehnično tehnološki inprehranski razvoj omogočil boljše razumevanje procesa fermentacije, konzerviranja, patudikonzumiranja,obupoštevanjukoristifermentiranihživil,kisicerpolzijovpozabo.Ključnebesede:fermentiranaživila,konzerviranjehrane,mikrobiom


36

Mediterraneandietandguthealth

AlojzIhan1,DamijanaPresečnik21FacultyofMedicine,UniversityofLjubljana,Ljubljana,Slovenia

2EMG,d.d.,Žalec,SloveniaAbstractInflammatoryboweldiseaseischaracterizedbytwomeasurableparametersthatdirectlyinfluence the course of the disease: the level of systemic chronic inflammation anddiversityof intestinalbacteria.Therefore, theanalyses,whichmeasuredthesynthesisofinflammatorymediators (CRP, cytokines) and diversity of intestinal bacteria, preferablyjustify the use of certain dietary regimes for supportive therapy of patients and otherindividuals.DatashowthattheMediterraneandietsufficientlysupportpositiveimpactonthecourseofchronicinflammatoryboweldisease,sothescientificanalysisofitseffectonthe human body can greatly benefit patients, and on the other hand promoteMediterraneannutrientsforwideruse.Keywords: inflammatory bowel disease, inflammatorymediators, diversity of bacteria,Mediterraneandiet

Mediteranskaprehranainzdravjeprebavil

AlojzIhan1,DamijanaPresečnik21Medicinskafakulteta,UniverzavLjubljani,Ljubljana,Slovenija

2EMG,d.d.,Žalec,SlovenijaIzvlečekPrikroničnivnetničrevesniboleznistamerljivapatofiziološkaparametra,kineposrednovplivatanapotekbolezni,predvsemstopnjasistemskegakroničnegavnetjaindiverzitetakomensalnihčrevesnihbakterij.Zatoanalize,kimerijosintezovnetnihmediatorjev(CRP,citokinov) in diverziteto komensalnih črevesnih bakterij, najbolje utemeljujejo uporabodoločenih prehranskih režimov za podporno terapijo bolnikom in drugim ogroženimposameznikom.Podatkikažejo,daimamediteranskadietadovoljjasnepozitivnevplivenapotek kronične vnetne črevesne bolezni, zato znanstvene analize njenih posledic naorganizem lahko močno koristijo bolnikom, po drugi strani pa tudi pri uveljavljenjumediteranskihhranilzaširšouporabo.Ključnebesede:kroničnavnetnačrevesnabolezen,vnetnimediatorji,diverzitetabakterij,mediteranskadieta


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SaltandtheMediterraneandiet

UrškaBlaznik,RokPoličnik,VidaFajdigaTurk,JožicaMaučecZakotnik,IvanEržen,MatejGregorič,CirilaHlastanRibič

NationalInstituteofPublicHealthLjubljana,Slovenia

AbstractSoliscloselyrelatedtodiet,culturaldietaryhabitsandhumanhealth.TheWorldHealthOrganization(WHO)recommendsareductioninsodiumintakeandthereforeinsaltintheadultpopulationtolessthan2g/day(5gofsalt),havingasufficientsupplyofiodine.Forchildren the recommended intake is even lower. Adults and adolescents in Slovenia onaverage excess the WHO recommendation for 100 % at least. The total intake of saltcontributes"visible"and"hidden"saltinfoods.Basedontheresearch,importantsourcesofsaltintheMediterraneandietarebread,meatproducts,cheeseandpickledvegetables.Excessivedietarysodiumintakeislinkedtohighbloodpressure,theleadingriskfactorforstrokeandthedevelopmentofcardiovasculardiseases.Therecommendations,takingintoaccounttheMediterraneandiet,ofamoderateuseofsalt,foodpreparationwithherbsandspicesandnottoaddsaltatthetable,affectsonlythe"visible"useofsalt.Onthe"hidden"sourcesrecommendationscanhaveonlyapartialimpact.Saltintakecanbereducedwithmoderateuseofsaltycheeses,meatproductsorinbrinepickledvegetables.Itisexpectedthat due to the different approaches of a gradual reduction of salt intake also intake ofiodinewouldbereduced,whichwillbecarefullyfollowwithappropriateactions.Keywords:theMediterraneandiet,sodium,salt,iodine,Slovenia

Solinmediteranskaprehrana

UrškaBlaznik,RokPoličnik,VidaFajdigaTurk,JožicaMaučecZakotnik,IvanEržen,MatejGregorič,CirilaHlastanRibič

NacionalniinštitutzajavnozdravjeLjubljana,Slovenija

IzvlečekSoljetesnopovezanasprehrano,prehranskimikulturniminavadamiinzzdravjemljudi.Svetovnazdravstvenaorganizacija(SZO)priporočaznižanjevnosanatrija ins temsolivpopulacijiodraslihnamanjkot2g/dan(5gsoli),obzadostnipreskrbizjodom.Zaotrokejepriporočenivnossoligledenanjihovotelesnotežoinenergijskepotrebešenižji.OdrasliinmladostnikivSlovenijivpovprečjupriporočilaSZOvsajza100%presegajo.Kcelotnemuvnosusoliprispeva»vidna«kottudi»skrita«solvživilih.Napodlagiraziskavugotavljamo,da so pomembni viri soli v mediteranski prehrani kruh, mesni izdelki, sir in vloženazelenjava.Prekomerenprehranskivnosnatrijajepovezanzzvišanimkrvnimtlakom,kijevodilnidejavniktveganjazamožganskokapinrazvojboleznisrcainožilja.Spriporočiliozmernem soljenju hrane, pogosti pripravi hrane z zelišči in začimbami ter s tem, da sepripravljene hrane ne dosoli, se ob upoštevanju mediteranske prehrane vpliva le na»vidno« uporabo soli, na vnos »skritih« virov pa imajo priporočila lahko le delni vpliv.Vnos soli se zmanjšuje tudi tako, da se manj pogosto posega po slanih sirih, mesnihizdelkihalivslanicovloženizelenjavi.Pričakujemo,dasebozaradirazličnihpristopovobpostopnem zmanjševanju vnosa soli v prihodnosti postopno zniževal tudi vnos joda,čemurbotrebaskrbnosleditiinprimernoukrepati.Ključnebesede:mediteranskaprehrana,natrij,sol,jod,Slovenija


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TheMediterraneandiettrapsforadultpopulation

TamaraPoklarVatovec,KlavdijaViler,PatrikPucerFacultyofHealthSciences,UniversityofPrimorska

Izola,SloveniaAbstractTheMediterraneandietisconsideredasamodelforgoodhealth,asintheMediterraneancountriescardiovasculardiseasesarerarercomparedwithotherdevelopedcountries.Themain reason for this seems tobe adiet that is extremely rich inmonounsaturated fattyacids, dietary fiber, antioxidants, vitamins and elements. At the local level more actionplans, which are focused on prevention and education that are related to socio‐demographicgroupsofthepopulationareneeded,sincetheweightreductionthatcanbeachieved by changing eating habits and physical activity may reduce the incidence ofchronicdiseases.Keywords:Mediterraneandiet,foodhabits,non‐communicablediseases

Pastimediteranskeprehranepriodraslih

TamaraPoklarVatovec,KlavdijaViler,PatrikPucerFakultetazavedeozdravjuUniverzanaPrimorskem

Izola,SlovenijaIzvlečekMediteranskaprehranaveljakotmodelzadobrozdravje,sajsredozemskedržavespadajomed območja, kjer so bolezni srca in ožilja v primerjavi z drugimi razvitimi državamiredkejše. Razlog za to naj bi bila prehrana, ki je izredno bogata z enkrat nenasičenimimaščobnimi kislinami, prehranskimi vlakninami, antioksidanti, vitamini in elementi. Nalokalni ravni bi bilo potrebno v prihodnosti usmeriti preventivno in izobraževalnodelovanje med socialno‐demografske skupine prebivalstva, saj z zmanjšanjem telesnemase, ki jo lahko dosežemo s spremembo prehranjevalnih navad in gibalno športnoaktivnostjo,lahkozmanjšamotudipojavnostkroničnihobolenj.Ključnebesede:mediteranskaprehrana,prehranjevalnenavade,kroničnebolezni


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RevivalofbeerintheMediterraneandiet

IdaLeskošek‐ČukalovićInstituteforFoodTechnologyandBiochemistry,FacultyofAgriculture,Universityof

Belgrade,Belgrade,SrbiaAbstractWineandbeeraretheoldestandmostfamousalcoholbeverages.Forcenturies,theyhaveplayed important roles in many cultures. They have different origins, history andbackground, but they are similar in terms of their significance for the regions inwhichtheyweretraditionalbeverages.Sinceancienttimes,peoplehaveusedtheminreligiousrituals,ascribedsignificanceintheirepics,butalsoattributedavarietyofhealthbenefits.Thenumerousresultswenowhavegivescientificconfirmationofsuchstatements.Beerhassimilareffectonhealthasredwine,althoughitcontainsapproximatelyonlyhalftheamountofantioxidantspresentinredwine.Beneficialeffectsofbeeraretheconsequenceof twofacts, thesmallamountofalcohol,andthepresenceofothercompounds,suchasvitamins, minerals, trace elements, antioxidants and phytoestrogens. There are recentclaims that the in vivo antioxidant capacities of beer and red wine are similar despitedifferentconcentrationsoftotalpolyphenols.Possiblyexplanationissuperiorabsorptionand higher bioavailability of the beer phenolics and unique composition of specialprenylflavonoidsderived fromhops.Beercanbeausefulpartofahealthydiet. It isnotsupposedtoreplaceredwineasabeverageofchoice,butasarefreshingdrinkwithalowalcoholcontentthatcanpromotewell‐beingifconsumedinaresponsiblemanner.Keywords:Mediterraneandiet,beer,wine,polyphenols,bioavailability

Oživitevpivavmediteranskiprehrani

IdaLeskošek‐ČukalovićInstituteforFoodTechnologyandBiochemistry,FacultyofAgriculture,Universityof

Belgrade,Beograd,Srbija

IzvlečekVino in pivo sta nastarejši in najbolj priljubljeni alkoholni pijači. Vmnogih kulturah staskozi stoletja igrali pomembno vlogo. Pijači sta različnega porekla in vsaka s svojozgodovino,todazaspecifičnegeografskeregije imatapodobentradicionalnipomen.Ževantikisojuljudjeuporabljalizaverskeobrede,poveličevalinjunopomembnostvepihinjimapripisovalitudikoristizazdravje.Številnirezultatizdajtotudiznanstvenopotrjujejo.Pivoimapodobenučineknazdravjekotrdečevino,čepravvsebuje lepribližnopolovicovrednostiantioksidantov,prisotnihvrdečemvinu.Koristniučinkipivasoposledicadvehdejstev,majhnekoličina alkohola, inprisotnosti drugih spojin, kot so vitamini,minerali,ostalielementivsledovih,antioksidantiinfitoestrogeni.Danesobstajajotrditve,dastainvivo antioksidativni učinkovitosti piva in rdečega vina primerljivi, kljub različnimkoncentracijamskupnihpolifenolovvobehpijačah.Možnarazlagajevtem,dajezapivoznačilnaboljšaabsorpcijainvišjabiološkavrednostfenolov,terdaimaedinstvenosestavoposebnihprenilflavonoidov, ki izvirajo iz hmelja. Pivo je torej lahko koristendel zdraveprehrane. Pivo ne nadomešča rdečega vina, ampak se predstavlja kot osvežilna pijača znizko vsebnostjo alkohola, ki lahko spodbuja dobro počutje, če se konzumira naodgovorennačin.Ključnebesede:mediteranskaprehrana,pivo,vino,polifenoli,biodostopnost


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ThechallengeforfutureMediterraneandiet:howtofightobesity?

AscensiónMarcos,AndreuPrados‐Bo,LigiaE.Díaz,andSoniaGómez‐MartínezImmunonutritionResearchGroup,DepartmentofMetabolismandNutrition,InstituteofFoodScienceandTechnologyandNutrition,SpanishNationalResearchCouncil,Madrid,

Spain.AbstractThe prevalence of obesity is rapidly increasing worldwide, constituting an importanthealthissuerelatedtothedevelopmentofotherdisorderssuchasdiabetes,dyslipaemiaand cardiovascular disease. Obesity is associated with a state of chronic low‐gradeinflammation, which is characterized by moderately high concentrations of pro‐inflammatory cytokines, acute‐phase proteins and adhesion molecules in the systemiccirculation. There is accumulating research into theMediterranean diet (Med‐Diet) andwhether it could prevent or treat obesity. Results from both epidemiological andinterventionstudiessuggest that theMed‐Diethasanti‐inflammatoryeffects,whichmayberelatedtosometypicalMediterraneanfoods(fruits,cereals,virginoliveoilandnuts).Inconclusion,adherencetotheMed‐Dietisassociatedwithlowerserumconcentrationsofinflammatorymarkers especially those related to endothelial function, thereby offeringcardiometabolic protective effects through reducing several inflammatory mediatorsinvolved in the low‐grade inflammatory state shown in obese people. In conclusion,modulationofinflammationbyMediterraneandietaryfactorsoffersausefulapproachinthemanagementofobesity.TheseresultssupporttherecommendationoftheMed‐Dietasausefultoolagainstobesity.Keywords:Mediterraneandiet;obesity;inflammatorymarkers

Izzivzamediteranskoprehrano:kakoobvladatidebelost?

AscensiónMarcos,AndreuPrados‐Bo,LigiaE.Díaz,andSoniaGómez‐MartínezImmunonutritionResearchGroup,DepartmentofMetabolismandNutrition,InstituteofFoodScienceandTechnologyandNutrition,SpanishNationalResearchCouncil,Madrid,

Spain.IzvlečekRazširjenost debelosti se po vsem svetu hitro povečuje, kar predstavlja pomembenzdravstveni izziv, povezan z razvojem drugih bolezni, kot so diabetes, motnje vmetabolizmulipidov,inboleznisrcainožilja.Debelostjepovezanasstanjemkroničnegavnetjanizkestopnje,ki jezaznamovanazzmernovisokimikoncentracijamiprotivnetnihcitokinov, akutno fazo proteinov in adhezijskih molekul v sistemskem obtoku v telesu.Aktualneraziskavesredozemskeprehranekakopreprečitioz.zdravitidebelostsekopičijovzadnjihletih.Rezultatitakoepidemiološkihkotinterventnihštudijkažejo,daima»Med‐Diet«protivnetneučinke,kibi lahkobilipovezaniznekaterimi tipičnimisredozemskimiživili (sadje, žitarice, deviško oljčno olje in oreščki). Tako sredozemsko prehranopovezujemo z nižjimi serumskimi koncentracijami pokazateljev vnetja, zlasti tistih,povezanih endotelijskimi funkcijami, ki ščitijo kardiometabolne reakcije z zmanjšanjemkoncentracijevnetnihmediatorjev,značilnihzavnetnastanjadebelih ljudi.Predstavljenirezultati dodatno podpirajo mediteransko prehrano kot uporabno orodje v boju protidebelosti.Ključnebesede:Sredozemskaprehrana;debelost;vnetnespremembe


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(Bio)enrichedfoodsintheMediterraneandiet:Achallengeforwhom?

IbrahimElmadfa,AlexL.Meyer,DepartmentofNutritionalSciences,UniversityofVienna

Vienna,Austria

AbstractTheMediterraneandietiswidelyacknowledgedforitshealth‐promotingeffects.However,nutrientdeficienciesalsoexistintheMediterraneancountries.ThismaybepartlyrelatedtoacertainWesternalizationofthedietwithlowerconsumptionofvegetablesandfruitsandhigheramountsofprocessedfoodsbutitcanalsobecausedbyalowconsumptionofanimal foods or a dependency on foods and feeds grown on soilswith low contents ofcertain nutrients such as selenium, iodine and zinc, for instance. In any case, foodfortification offers a practicableway to improve nutritional statuswithout the need fordietary changes by adding the nutrients in question to highly consumed staple foodsduringprocessing.Alternatively,nutrientsarealreadyenrichedintheplantsthroughtheuse of biofertilizer, conventional breeding or biotechnology (biofortification). Foodfortificationhasbeeneffectivelyshowntoimprovenutritionalstatusinpopulations,butitalsobearsariskofexcessiveintakesatleastincertaingroupslikechildrenparticularlyinthe case of voluntary fortification that can be less effectively controlled being thepredominant type of fortification inmany high‐income countries. Thiswarrants regularanddetailedassessmentandmonitoringoffoodconsumptionandnutritionalstatusatthenational and regional level and for all population groups.Moreover, fortification shouldnot replaceahealthybalanceddietbasedon regionallygrown foods like the traditionalMediterraneandiet.Key words: Mediterranean diet, food fortification, biofortification, micronutrients,deficiency

(Bio)obogatenaživilavsredozemskiprehrani:izzivzakoga?

IbrahimElmadfa,AlexL.Meyer,DepartmentofNutritionalSciences,UniversityofVienna

Dunaj,AvstrijaIzvlečekSredozemska prehrana je splošno priznana po svojem varovalnem učinku na zdravje.Vendarpaobstajajo tudipomanjkanjahranilv sredozemskihdržavah.To je lahkodelnopovezano z »zahodnim« načinom prehranjevanja z manjšo porabo zelenjave in sadja,višjimi količinami predelanih živil v prehrani. Vzrok je lahko tudi nizka poraba živilživalskega porekla ali z odvisnostjo od živil, pridelanih v okolju z pomanjkanjemmineralov, kot so npr.: selen, jod in cink. Prehranski dodatki so lahko praktični načinizboljšanja prehranskega statusa brez potrebe po spremembah prehranskih navad ali zdodajanjem hranil v osnovna živila med predelavo. Alternativno so hranila lahko tudiobogatena že tekom rastlinske pridelave z običajnim gojenjem ali biotehnološkimipostopki. Bioobogatitev je dejansko pokazala izboljšanje prehranjevalnega statusa vpopulacijah,vendarnositudinevarnostpretiranegavnosa,vsajvdoločenihskupinah,kotsootroci,zlastivprimeruprostovoljneobogatitve,kisemanjučinkovitokontrolira,karjeprimer vmnogih bogatih državah. To utemeljuje potrebo po redni in podrobni oceni inspremljanjuporabehraneinprehranskegastatusananacionalnihinregionalniravnehzavse skupine prebivalstva. Poleg tega prehranski dodatki ne smejo nadomestiti zdraveuravnoteženeprehrane,kitemeljinaregionalnopridelanihživilih.Ključnebesede:Sredozemskaprehrana,prehranskidodatki,bioobogatitev,mikrohranila,pomanjkanje


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IZVLEČKIPOSTERSKIHPREDSTAVITEV/ABSTRACTSOFPOSTERS


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ComparativegenomicanalysisbetweenLactobacillusdelbreuckiisubsp.lactisandLactobacillusdelbreuckiisubsp.bulgaricusofdairyorigin

VoulaAlexandraki1,MariaKazou1,BrunoPot2,EffieTsakalidou1,Konstantinos

Papadimitriou11LaboratoryofDairyResearch,DepartmentofFoodScienceandHumanNutrition,

AgriculturalUniversityofAthens,Athens,Greece2InstitutPasteurdeLille,CenterforInfectionandImmunityofLille,Lille,France

AbstractLactobacillusdelbreuckii subsp. lactis andLactobacillusdelbreuckii subsp.bulgaricus arelacticacidbacteriacommonlyexploitedby thedairy industryasstartercultures,mainlyfor theproductionofcheeseandyogurt.WepresentherecomparativegenomicanalysisbetweentherecentlysequencedgenomesofLactobacillusdelbreuckiisubsp.lactisACA‐DC178 and Lactobacillus delbreuckii subsp. bulgaricus ACA‐DC 87, isolated from Kassericheese and yogurt, respectively. Full chromosome alignments revealed strain specificdifferencesalthoughahighdegreeofsyntenybetweenthetwostrainswasalsoobserved.Thecoregenomecontainedabout1300geneswhiletheuniquegenesof thetwostrainswere also identified. Several of themmay have been acquired through horizontal genetransfer.Wealsopredictedpotential antimicrobialpeptides andCRISPR systems,whichmay confer resistance against phages. The analyses provide useful insights into thetechnologicalpotentialoftheACA‐DC178andACA‐DC87strains.Financing:EuropeanSocialFundandnationalresourcesEPEAEKandYPEPTH(Thalesproject)Keywords:Lactobacillusdelbreuckiisubsp.lactisandsubsp.bulgaricus,genomicanalysisPrimerjalnagenomskaanalizabakterijLactobacillusdelbreuckiisubsp.lactis

inLactobacillusdelbreuckiisubsp.bulgaricusvmlekarstvu

VoulaAlexandraki1,MariaKazou1,BrunoPot2,EffieTsakalidou1*,KonstantinosPapadimitriou1

1LaboratoryofDairyResearch,DepartmentofFoodScienceandHumanNutrition,AgriculturalUniversityofAthens,Athens,Greece

2InstitutPasteurdeLille,CenterforInfectionandImmunityofLille,Lille,France

IzvlečekLactobacillus delbreuckii subsp. lactis in Lactobacillus delbreuckii subsp. bulgaricus stamlečnokislinskibakteriji,uporabnivstarterskihkulturahzaproizvodnjosirovinjogurta.To delo podaja primerjalno genomsko analizo nedavno sekvenciranih genomovLactobacillus delbreuckii subsp. lactis ACA‐DC 178 in Lactobacillus delbreuckii subsp.bulgaricus ACA‐DC 87, izoliranih iz sira Kasseri in jogurta. Analiza je potrdila nekateresevno specifične razlike, čeprav je bila ugotovljena tudi visoka stopnja podobnostimedobemasevoma.Genomastavključevalaokoli1300genov,mednjimisobilinekaterisevnospecifični.Nadaljnjaanalizaslednjihjepotrdilanjihovhorizontalnigenskiprenos.AnalizajevključevalatudiidentifikacijoantimikrobnihpeptidovinCRISPRsistema,odgovornegazaodpornostprotifagom.RezultatipodajajovpogledvtehnološkipotencialsevovACA‐DC178andACA‐DC87.Ključne besede: Lactobacillus delbreuckii subsp. lactis and subsp. bulgaricus,genomskaanaliza


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Supportingthedevelopmentofnewproductsbasedontreasuryoftraditionalfoods:Caneducationalworkshopshelp?

MatejaAmbrožič1,PeterRaspor2,SonjaSmoleMožina1

1Biotechnicalfaculty,UniversityofLjubljana,Ljubljana,Slovenia2Facultyofhealthsciences,UniversityofPrimorska,Izola,Slovenia

AbstractTraditionalfoodssectorisnotabletoexploitalltheinnovativeopportunitiesoftraditionalpracticalsolutionsononesideandmodernneedsof trade, industryandalsoconsumersonanother.TheprojectTrafoon, »TraditionalFoodNetwork to Improve theTransfer ofKnowledge for Innovation« is a 3‐year 7FP EU project for improving the transfer ofknowledgeforinnovationinthefieldoftraditionalfoods,especiallyinsmallandmediumenterprises(SMEs).OneofthetasksoftheprojectpartnerswastopreparetheinventoryofneedsofnationalSMEs,whichareactiveinproductionandmarketingofspecificgroupsoftraditionalproducts.Surveydataacquiredtopicslikeproductsandservices,company’stechnology state of the art, research and technologydevelopment, especially inprimaryproduction, processing, packaging, safety, durability, economics and sale of traditionalSlovenian grain‐mill products and was analyzed according to SWOT principles.Afterwards,weorganized a theoretical andpracticalworkshop,whichprovideddesiredandmissingknowledgeandskillstomorethanonehundredparticipants.Keywords:traditionalfoods,knowledgetransfer,SWOTanalysis,workshop

Spodbujanjerazvojanovihizdelkovnaosnovitradicionalnezakladniceživil:Aliizobraževalnedelavnicelahkopomagajo?

MatejaAmbrožič1,PeterRaspor2,SonjaSmoleMožina1

1Biotehniškafakulteta,UniverzavLjubljani,Ljubljana,Slovenija2Fakultetazavedeozdravju,UniverzanaPrimorskem,Izola,Slovenija

IzvlečekTradicionalna živila predstavljajo še vedno ne izkoriščene inovativne možnostipovezovanja tradicionalnih uporabnih rešitev in sodobnih potreb trgovine, industrije inseveda tudi potrošnikov. Evropski projekt 7. okvirnega programaTrafoon »Mreženje zaučinkovitejši prenos znanja do inovacij na področju tradicionalnih živil« v treh letih,povezuje 31 evropskih institucij iz 14 držav z namenom razviti uporabno platformo zaprenos znanj in veščin z nivoja raziskovalnih ali razvojnih projektov do praktičneuporabnostivrazvojunovihizdelkov,postopkovalistoritev.Edenodciljevprojektajebilopravitištudijopotrebmalihproizvajalcevoziromaugotovitikakšnoznanjepotrebujejo,da bi pospešili inovativnost v proizvodnji in ponudbi tradicionalnih živil oz. njihovihizpeljank.Pritemsmoseosredotočilinavsebinskoanalizoanketnopridobljenihpodatkovoprimarniproizvodnji, razvoju in raziskavah,predelavi,pakiranju,varnosti,obstojnosti,ekonomiki in prodaji tradicionalnih slovenskih žitno‐mlevskih izdelkov po principihSWOToz.4Panalize.Organiziralismoteoretičnoinpraktičnodelavnico,kistaposredovalimanjkajočaznanjainveščineskupnovečkotstoudeležencem.Ključnebesede:tradicionalnaživila,prenosznanja,analiza4P,delavnice


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MicroorganismsuccessioninwildfermentationofCommandariawine

EfiAristidou,DimitrisTsaltasDepartmentofAgriculturalSciences,BiotechnologyandFoodScience,

CyprusUniversityofTechnology,Limassol,Cyprus

AbstractLocal microflora is an important component of the ecosystem of the vines and givesspecific characteristics and complexity to the wines. The traditional fermentation wasconducted by indigenous yeasts, which were found during winemaking process fromharvested grapes. Commandaria is the oldest known wine still produced today at theisland of Cyprus, using two local varieties, Xynisteri (white) and Mavro (red). Theproportionisnotregulatedanddependsonlocalpreferencesandavailabilityofgrapes.Itisproducedonlyinthe14producingvillagesregulatedbylocal law(DecreeΚΔΠ41/90)andtheEUPDOscheme.TheaimofthisworkistomonitorthefermentationofthevarietyMauroandXynisteri separately for identificationofmicroorganisms.Wealsoperformedisolation and identification of microorganisms from the sun‐dried grapes of the twovarietiesfromthemountainousregionsofPitsiliaLimassol(villagesZoopigiandGerassa).For the identification ofmicroorganismswe used the 16S and ITS 1/4 for bacteria andyeast respectively. During fermentationwe recordedmost important chemical analysis.TheinitialstagesweredominatedbyspeciesofthegenusAspergillus.Duringinitialstepsof fermentation theyeastsHanseniasporaguilliermondii,H.ovarum,H.opuntiae,Candidazemplinina, andKluyveromyces thermotolerans were dominantwhile on the second halfSaccharomyces cerevisiae increased and dominated. In varietyMaurowe also identifiedthe yeastMetschnikowia chrosoperlae. These data will help in future to produce a highqualityproductwithspecificcharacterandcomplexityandtoproposestandardization.Keywords:wildfermentation;yeast;wine;Commandaria

MikrobnadinamikaspontanefermentacijevproizvodnjivinaCommandaria

EfiAristidou,DimitrisTsaltas

DepartmentofAgriculturalSciences,BiotechnologyandFoodScience,CyprusUniversityofTechnology,Limassol,Cyprus

IzvlečekMikrobnazdružbajepomembendelekosistemavinogradov,kidajeposebneznačilnostiinkompleksnosttudivinu.Tradicionalnospontanofermentacijovodijokvasovke,kivmoštpridejozgrozdjem.CommandariajenajstarejšepoznanovinonaCipruingapridelujejoizdveh sort grozdja, Xynisteri (belo) inMavro (rdeče). Razmerje ni določeno in zavisi odlokalnihpreferencinrazpoložljivostigrozdja.VinoCommandariapridelujejov14vasehvskladu z lokalno zakonodajo in EU shemo zaščitenih proizvodov. Avtorji so spremljalifermentacijo obeh sort mošta ločeno in identificirali mikroorganizme. Prav tako soanaliziralifermentacijevdvehhribovitihregijahPitsiliaLimassol(vasiZoopigiinGerassa)naosnovisušenegagrozdja.Bakterijesoidentificiralinaosnovi16S,kvasovkepaITS1/4genotipske analize. Spremljali so tudi glavne kemijske parametre fermentacije. Vizhodiščnih stopnjah so prevladovale vrste rodu Aspergillus, v začetku femrentacije pakvasovke Hanseniaspora guilliermondii, H. ovarum, H. opuntiae, Candida zemplinina, inKluyveromyces thermotolerasn.Kasneje je prevladala vrsta Saccharomyces cerevisiae. PrisortiMaurosoidentificiralitudikvasovkeMetschnikowiachrosoperlae.Podatkisokoristniza izboljšanje kakovosti tradicionalnega proizvoda, poznavanja kompleksnosti inpredlogovzastandardizacijoproizvodnjevinaCommandaria.Keywords:spontanafermentacija;kvasovke;vino;Commandaria


48

DonkeyMilk:Chemistry,microbiology,functionality

MariaAspri1,PhotisPapademas1*,DimitrisTsaltas1DepartmentofAgriculturalSciences,BiotechnologyandFoodScience,CyprusUniversity

ofTechnology,Lemesos,Cyprus

AbstractMilks from non‐traditional animal species i.e. donkey, camel and buffalo are recentlygainingmomentummainlyduetothefactthattheyareconsideredsuitabletosupplementneeds of special population groups (i.e. infants, the elderly). This paper summarizescurrent research on donkey milk and colostrum produced in Cyprus in respect to itschemical, microbiological and functional compounds (i.e. lysozyme, immunoglobulins)composition. Donkey milk’s gross chemical composition is close to humanmilk, and ischaracterisedby lower fat (0.5‐1.8%)andprotein(1.5‐1.8%)content thanbovinemilkbutmore lactose (5.8‐7.4%)withaconcentrationsimilar tohumanmilk.Rawdonkey'smilkmicrobiologicalquality isexceptionalwithvery lowbacterialcounts(log4cfu/ml).Furthermore, donkeymilk contains a high amount of lysozyme (4g/L), an antibacterialenzyme, which is practically absent, in the milk produced by cows, sheep and goats.Lysozyme is quite a thermostable enzyme which survives LTLT pasteurisation(63°C/30min). Finally, experiments on donkeymilk colostrum andmaturemilk for thesurvivalofimmunoglobulinsduringthermaltreatments(63°C/30min,72°C/15sec)haveshownthattheyweren’tsignificantlyaffectedwhencomparedtorawmilk.Keywords:donkeymilk,colostrum,composition,functionalfood,healthproperties

Osličjemleko:Kemijske,mikrobiološketerfunkcionalnelastnosti

MariaAspri1,PhotisPapademas1*,DimitrisTsaltas1DepartmentofAgriculturalSciences,BiotechnologyandFoodScience,CyprusUniversity

ofTechnology,Lemesos,CyprusIzvlečekMleko netradicionalnih živalskih vrst, kot so npr. osli, kamele in bivoli, je pred kratkimpridobilonaveljavizaradiprimernostiuporabepriogroženihskupinahprebivalstva(npr.dojenčki in starostniki).Prispevekpovzemadosedanje raziskavesestaveosličjegamlekainkolostruma,proizvedeneganaCipru.Osličjemlekojepodobnohumanemumaterinemumleku in vsebuje nižjo vsebnostjomaščob (0.5‐1.8%) in beljakovin (1.5‐1.8%), ampakveč laktoze (5.8‐7.4 %) kot kravje mleko. Mikrobiološka kakovost osličjega surovegamleka je izjemna, saj vsebuje nizko število bakterij (log 4 CFU/ml). Poleg tega osličjemleko vsebuje velikokoličino antibakterijskega encima lizocima (4g/l), ki ga v kravjem,kozjem in ovčjemmleku praktično ni. Lizocim je dokaj termostabilen encim, ki prenesedolgotrajno pasterizacijo pri nizkih temperaturah (63°C/30min). Dokazali so tudi, datoplotna obdelava (63 °C/30min, 72 °C/15s) ni imela bistvenega vpliva na obstojnostimunoglobulinovvprimerjavissurovimmlekom.Ključnebesede:Osličjemleko,kolostrum,sestava,funkcionalnoživilo,zdravilnelastnosti


49

ComputermodellinginpredictingefficacyandsafetyoffoodcomponentsthatinteractwithCytochromeP4503A

LoaiBasheer,ZoharKerem

InstituteofBiochemistry,FoodScienceandNutrition,TheRobertH.SmithFacultyofAgriculture,FoodandEnvironment,TheHebrewUniversityofJerusalem,Rehovot,IsraelAbstractAllorganismsarecontinuouslyconfrontedbynumerousnaturalandsyntheticchemicals,alsoknownas‘xenobiotics’,whetherthrougheatingoraspiration.CytochromeP450(CYP)enzymesaremonooxygenasesthatcatalyzeoxidativereactionsofmanysubstratesinthemetabolism of dietary products, steroid hormones and lipids, drugs and environmentalpollutants.MembersoftheCYP3Asubfamilyareparticularlyrelevantinthisrespect,duetotheirabundanceinhumanintestineandliver,andthevaststructuraldiversityoftheirsubstrates.Herewe report theuseof computational tools (e.g. docking inparticular) topredict thenatureof interaction, i.e. the inhibitionofCYP3A4byselectedpolyphenolics,including stilbenes, herbals and candidate therapeutics, and to predict interactionsbetweenconsumedphytochemicalsandprescribeddrugs.Chemicallymodifiedstilbenes,cellcultureandinvitroreactions,servedtosupportthepredictionbycomputermodellingofdocking.Componentsinfoods,drinks,foodadditivesandorallyadministeredmedicineswereshowntoinhibitCYP3A4activityand,asaresult,increasetheactualdoseofthedrugthatreachesthebloodcirculation in itsactive form,whichoftencausesunfavorableandlong‐lasting interactions and probably fatal toxicity. Continuous exposure to thesecompounds,especiallythosethatactivatethexenobioticnuclearreceptorPXR(pregnaneX receptor),may lead, in a feedback fashion, to increased expression of CYP3A4 in theintestine, adding complexity to food–drug interactions during extended periods of use.While the above suggests that co‐administration of drugs and foods that are rich inpolyphenolsisexpectedtostimulateundesirableclinicalconsequences,itisimportanttodevelop predictive tools to group and evaluate the potency of dietary compounds ininhibiting and inducing CYP. Integration of results from several enzymatic models andcomputerapproachescanpromotecomprehensiveunderstandingoftheinteractionsandpotentialhazard.Keywords:CYP3A4,Dietarycompounds,food‐druginteraction

Računalniškomodeliranjezanapovedovanjeučinkovitostiinvarnostisestavinživil,kivplivajonacitokromP4503A

LoaiBasheer,ZoharKerem

InstituteofBiochemistry,FoodScienceandNutrition,TheRobertH.SmithFacultyofAgriculture,FoodandEnvironment,TheHebrewUniversityofJerusalem,Rehovot,IsraelIzvlečekVsiorganizmismostalnoizpostavljeništevilnimnaravniminsintetičnimkemikalijam,t.i.ksenobiotikom.CitokromP450 (CYP) encimi somonooksigenaze, ki katalizirajo številneoksidacijske procese v organizmu. Prispevek poroča o računalniških orodjih za analizointerakcijmed encimi skupineCYP3A4 ter polifenolnimi spojinami termed slednjimi inpredpisanimizdravili.SestavinehraneinzaužitazdravilainhibirajoaktivnostCYP3A4,karpovečakoncentracijozdravilavkrviincitotoksičnost.Stalnaizpostavljenostsnovem,kotje npr. ksenobiotski jedrni receptor PXR, lahko poveča izražanje encimov CYP3A4 včrevesju in kompleksnost interakcij med hrano in zdravili. Ker rezultati nakazujejonezaželene klinične posledice interakcij, je pomembno razvijati napovedna orodja zaocenovplivovsestavinhranenaencimeCYP.Ključnebesede:CYP3A4,dietnesestavine,interakcijezdravila‐hrana


50

Evodiarutaecarpafruitextractactsasanti‐adhesiveofCampylobacterjejunionstainlesssteelsurfaceandanti‐invasivetohumancoloncarcinomacells

HT29–MTX‐E12

KatjaBezek2,MarijaKurinčič1,ElviraKnauder3,PeterRaspor2,FranzBucar3,MajaČemažar2,4,SonjaSmoleMožina1

1BiotechnicalFaculty,UniversityofLjubljana,Ljubljana,Slovenia2FacultyofHealthSciences,UniversityofPrimorska,Izola,Slovenia;3InstituteofPharmaceuticalSciences,

DepartmentofPharmacognosy,UniversityofGraz,Graz,Austria;4DepartmentofExperimentalOncology,InstituteofOncologyLjubljana,Ljubljana,Slovenia

AbstractTheinitialinteractionofbacteriaandabioticorbioticsurfacesisoneofthecrucialstepsinbiofilm formation, so reducing the adhesion could be a key antibiofilm strategy. Weinvestigated the antiadhesive potential of sub‐inhibitory concentrations of chemicallycharacterized Evodia rutaecarpa fruit extract against Campylobacter jejuni by thequantification of viable cells on the stainless steel surface. The results pointed out adiverse antibiofilm effect of the extract fractions, different strain characteristics andinfluenceofincubationtimes.AntiadhesivepotentialofE.rutaecarpaethanolfruitextractwas also tested in C. jejuni infection in vitro ‐ the mucus‐secreting, polarized humancarcinomacellsHT29‐MTX‐E12wereused.Thenumberofadherent/invadedC. jejunionHT29‐MTX‐E12cellswithandwithoutextractadditionwasdetermined3hpostinfection.The results of our study highlighted the potential role of E. rutaecarpa extract as acompoundforpreventingtheformationofmicrobialcommunitiesonabioticsurfacesandloweringtheinvasionofC.jejunicellsinHT29‐MTX‐E12humancoloncarcinomacellline.Keywords:anti‐adhesion,stainlesssteelsurface,HT29‐MTX‐E12,C.jejuni,E.rutaecarpa

AntiadhezivnostizvlečkaploduEvodiarutaecarpanabakterije

Campylobacterjejuninanerjavnemjekluinproti‐invazivnostvmodeluhumaneceličnelinijeHT29–MTX‐E12

KatjaBezek2,MarijaKurinčič1,ElviraKnauder3,AnjaKlančnik1,PeterRaspor2,Franz

Bucar3,MajaČemažar2,4,SonjaSmoleMožina11Biotehniškafakulteta,UniverzavLjubljani,Ljubljana,Slovenija;2Fakultetazavedeozdravju,UniverzanaPrimorskem,Izola,Slovenija;3Inštitutzafarmacevtskeznanosti,

Oddelekzafarmakognozijo,UniverzavGradcu,Gradec,Avstrija;4Oddelekzaeksperimentalnoonkologijo,OnkološkiinštitutLjubljana,Ljubljana,Slovenija

IzvlečekZmanjševanje sposobnosti pritrjevanja na abiotske in biotske površine je ena izmedobetavnihstrategijpreprečevanjatvorbebiofilma,sajjezačetnainterakcijamedcelicamiin površino ključnega pomena. Preverili smo protiadhezijski potencial sub‐inhibitornihkoncentracij kemijsko okarakteriziranega etanolnega izvlečka plodu rastline Evodiarutaecarpa nabakterijeCampylobacter jejuni.Kvantifikacija celicnapovršininerjavnegajeklajepokazalarazličenučinekfrakcijizvlečkanapreprečevanjetvorbebiofilma,kipajeodvisen tudiod izboraseva inčasa inkubacije.Učinek izvlečkanaadhezijo in invazijoC.jejuni smo preverili tudi na celicah humanega karcinoma črevesa HT29‐MTX‐E12, kiizločajomukus.PotrdilismozmanjšanjeadhezijebakterijC.jejuninapovršinonerjavnegajeklaterinvazivnostivmodeluceličnelinijeHT29‐MTX‐E12.Ključnebesede:antiadhezivnost,površinanerjavnegajekla,HT29‐MTX‐E12,C.jejuni,E.rutaecarpa


51

StudyofwildyeastsmycobiotaisolatedfromindigenousCypriotvinevarietiesforselectionoftechnologicallycompetentisolatesforvinification

DespinaBozoudi,EfiAristidou,ElenaSavva,DimitrisTsaltas

DepartmentofAgriculturalSciences,BiotechnologyandFoodScience,CyprusUniversityofTechnology,Lemesos,Cyprus

AbstractThisstudyreportsaboutyeastpopulationspresentongrapesofthelocalCypriotvarietiesXinisteri (white) andMaratheftiko (red). The yeastswere tested for their technologicalproperties as possible starter cultures for vinification, in order to enhance locality andcharacteristicaromaprofileofCypriotwines.Grapesfrom5differentvineyardsinVouniPanayia‐anarealocatedintheNWofCyprus‐weresampledatmaturationduringvintage2014, in order to obtain an extensive representation of the yeast ecology of the grapesgrowninthespecificarea.Intotal,225yeastswereisolatedbothfromgrapesandduringfermentationandidentifiedbysequencingusingthe5.8Sinternaltranscribedspacer(ITS)rRNAregion.TheidentifiedmycobiotaweremainlycomposedofHanseniaspora (57.4%oftheisolates;H.uvarum,H.guilliermondii,H.opuntiae),followedbyCryptococcus(16%;C. victoriae, C. carnescens, C. chernovii, C. tephrensis, C. oeirensis), Pichia (7 %; P.membranifaciens),Aureobasidium (6.3%;A.pullulans),Candida (6.3%;C.zemplinina,C.stellata),Metschnikowia(4.9%;M.bicuspidata,M.chrysoperlae),Saccharomyces(1.4%;S.paradoxus)andRhodotoroula(<1%;R.colostri).Somebiochemicaltraitswerestudied(i.e.theability toproducehydrogensulphiteand theproductionofbiogenicamines).Resultsshowedthat83.6%oftheisolatesproducedH2S,while19.7,46.5,4.2and8.5%producedbiogenic amines from phenylalanine, histidine, arginine and tryptophan, respectively.Noneofthemdecarboxylatedtyrosine.ThestudyprovidespreliminaryinformationonthefungalspeciespresentonXinisteriandMaratheftikograpes intheVouniPanayiaregion.Furtherstudiesareplannedtoconfirmthespeciescompositionreported.Keywords:yeast,Xinisteri,Maratheftiko,Cyprus,wine,grape,starterculture

Študijatehnološkihlastnostikvasovkindigenihciprskihsortgrozdjaza

tradicionalnovinifikacijo

DespinaBozoudi,EfiAristidou,ElenaSavva,DimitrisTsaltasDepartmentofAgriculturalSciences,BiotechnologyandFoodScience,CyprusUniversity

ofTechnology,Lemesos,CyprusIzvlečekPrispevekporočaopopulacijikvasovknagrozdjulokalnihciprskihsortXinisteri(belo)inMaratheftiko (rdeče). Kvasovke so testirali glede na tehnološke značilnosti medvinifikacijo za poudarek lokalnih specifičnosti in aromatskega profila ciprskih vin. ZapreučitevekologijekvasovksovzorčiligrozdjeizpetihvinogradovvVouniPanayiaregiji(SZ Cipra)med trgatvijo 2014 in skupno osamili 225 sevov iz grozdja in fermentacij. Ssekvenciranjem 5.8S (ITS) rRNK regije so identificirali vrsteHanseniaspora (57.4%,H.uvarum,H.guilliermondii,H.opuntiae),Cryptococcus (16%;C.victoriae,C.carnescens,C.chernovii,C.tephrensis,C.oeirensis),Pichia(7%;P.membranifaciens),Aureobasidium(6.3%; A. pullulans), Candida (6.3 %; C. zemplinina, C. stellata),Metschnikowia (4.9 %;M.bicuspidata,M.chrysoperlae),Saccharomyces (1.4%;S.paradoxus)andRhodotoroula (<1%; R. colostri). Vključili so biokemijske analize (sinteza žveplovih spojin in biogenihaminov).Rezultatisopokazali,daje83.6%sevovsintetiziraloH2S,19.7,46.5,4.2in8.5%pa biogene amine iz fenilalanina, histidina, arginina in triptofana. Noben sev nidekarboksiliraltirozina.Ključnebesede:kvasovke,Xinisteri,Maratheftiko,Ciper,vino,grozdje,starterskekulture


52

FattyacidmethylandfattyacidethylestersinSlovenianoliveoil

MilenaBučar‐Miklavčič1,2,ErikaBešter1,BojanButinar1,AnaMiklavčičVišnjevec1,VasilijValenčič1,LanfrancoConte3

1ScienceandResearchCentre,UniversityofPrimorska,Izola,Slovenia;2LABSLLC,InstituteforEcology,OliveOilandControl,Izola,Slovenia;3UniversityofUdine,Italy

AbstractAlkylestersaresynthesizedalreadyinolivefruitsduringoilproduction.Thesynthesisisin particular intensive in damaged fruits, in which free fatty acids are formed fromtriacylglycerols and methanol and ethanol are formed in pectin hydrolysis andfermentationprocesses. Esters are then formed from free fatty acids and alcohols.Highconcentration of alkyl esters are usually present in olive oils produced from damagedfruitsandthisoilusuallyisclassifiedasLampanteonthebasisofsensorydefects.Sothecontentofalkylestersbecomeanewanalyticalparametersuitabletocheckforqualityofvirginoliveoils.Non filteredoils canundergomoreeasily to an increaseof alkyl estersconcentrationasdependingon thepresenceofenzymesandpectinsandwater that cancatalyse the formationof freemethanol in thecaseofmethylesters.Ethylesterscanbeformedasaconsequenceoflipaseactivity.TheReg.(UE)61/2011establishedthelimitsofalkyl esters for classification of virgin olive oils and the Reg. (UE) 1348/2013modifiedtheselimits.Duringthree‐yearprojectUELIJEIIthealkylesterscontentwasdeterminedinoliveoilsproducedinSlovenskaIstraandGoriškaBrda.Theanalysisofalkylesterswascarriedouthbothonfreshoilsandonstoredoils.InthecaseofSlovenianoils,theamountof alkyl esters in oils from crop years 2011 and 2013were similar, oils from crop year2012ontheotherhandshowedhigheramountsofmethylandethylesters,whichmightbeaconsequenceofdrought.Keywords:oliveoil,alkylesters,methylesters,ethylesters

Metilniinetilniestrimaščobnihkislinvslovenskemoljčnemolju

MilenaBučar‐Miklavčič1,2,ErikaBešter1,BojanButinar1,AnaMiklavčičVišnjevec1,VasilijValenčič1,LanfrancoConte3

1Znanstveno‐raziskovalnosredišče,UniverzanaPrimorskem,Izola,Slovenija;2LABSd.o.o.,Inštitutzaekologijo,oljčnooljeinkontrolo,Izola,Slovenija;3UniversitàdiUdine,Italija

IzvlečekAlkilniestrisetvorijovplodoviholjkežemednastajanjemolja.Sintezaalkilnihestrovjeintenzivna predvsem v poškodovanih plodovih, v katerih iz triacilglicerolov nastajajoproste maščobne kisline, pri procesu fermentacije in hidrolize pektina pa nastajatametanol in etanol. Iz prostihmaščobnih kislin in alkoholov se nato tvorijo estri. Visokevsebnostialkilnihestrovvsebujejooljčnaolja,predelanaizpoškodovanihplodovoziromaolja s senzoričnimi napakami (lampante olja), zato tudi s tem analitskim parametrompreverjamo kakovost deviških oljčnih olj. Naraščanje vsebnosti alkilnih estrov je boljizrazitovnefiltriraniholjih,odvisnopajeodprisotnostiencimovinpektinovtervode,kilahko katalizira nastajanje prostegametanola, iz katerega potem nastajajometilni estri.Etilniestripanastajajokotposledicadelovanja lipaz.MejnevrednostizaalkilneestresobiledoločenevUredbiKomisije(EU)št.61/2011inkasnejedopolnjenevUredbiKomisije(EU) št.1348/2013.Med triletnimprojektomUELIJE II smodoločili alkilneestrevoljihSlovenskeIstreinGoriškihBrd.Alkilneestresmodoločilitakovsvežiholjih,kotvoljihposkladiščenju.Slovenskaoljaletnikov2011in2013sobilamedsabopodobna,oljaletnika2012pasovsebovalavečalkilnihestrov,karbilahkobilaposledicasuše.Ključnebesede:oljčnoolje,alkilniestri,metilniestri,etilniestri


53

Fattyacidcompositionofdifferentvegetableoilsandtheirnutritivepotential

DjuričićIvana,TimićJasmina,JovicM,ZrnićMilica,ŠobajićSladjana

DepartmentofBromatology,FacultyofPharmacy,UniversityofBelgrade,SerbiaAbstractVegetableoilsare important ingredientsofdietand theirusagecan influence the intakeand ratio of dietary saturated and unsaturated fatty acids and consequently can affecthealth.Thebestexample isoliveoil that isan importantpartofMediterraneandietandrich source of n‐9 monounsaturated fatty acid, and has been reported to be inverselycorrelated with cardiovascular risk factors. Vegetable oils are also good sources ofessential fattyacids:n‐6 linoleic(LA)andn‐3alpha‐linolenicacid(ALA).Theaimofthisstudy was to determine fatty acid composition of different unfamiliar vegetable oils inSerbiainordertoevaluatetheirnutritivepotential.Vegetableoilswerepurchasedinlocalhealthfoodstores.All19differentvegetablefatsandoilswereclassifiedaccordingtotheirnutritionalproperties into4groups:high‐SFA,high‐MFA,high‐PUFA‐LA,andhighPUFA‐ALA.Forthepurposeofnutritivevaluecomparisonthesunfloweroilwasusedasthemostcommonly consumed vegetable oil in Serbia (with >60 % of LA belongs to PUFA‐LAgroup). In thehigh‐SFAgroupwerecoconutandpalmoil,andthereforehadthehighestthermal stability, and could be recommended for frying purpose. Oils with dominantmonounsaturated oleic acid were olive oil (78.5 %), followed by almond oil (62.6 %),apricotkerneloil(61.7%),andpeanutoil(44.4%).Grapeseedoil,blackcuminoil,wheatgermoil,andpoppyseedoilhadthehighestcontentofpolyunsaturatedlinoleicfattyacid(50‐66%;high‐PUFA‐LAgroup)andarenutritionallysimilartothesunfloweroil.Eveningprimrose oil had the highest LA content but also had exclusively significant content ofn‐6gamma‐linolenicacid(8.6%).Inthegroupofhigh‐PUFA‐ALAwereflaxseedoil(51.2%ALA)followedbyhempseedoil(16.2%),rapeseedoil(8.1%),andsoybeanoil(5.8%).Erucic fatty acid (22:1) which is known for its cardiotoxicitywas found inmustard oilsample in high quantity (41.6 %). Pumpkin seed oil and sesame seed oil had highlybalancedMUFA:PUFAration(1:1).Thebestratioofessentialn‐6(LA)andn‐3(ALA)fattyacidswasfoundinhempseedoil(3:1).Itisimportanttoidentifyfattyacidcompositionofvegetable oils and fats to improveunderstanding of their quality, stability andnutritivevalues.Keywords:vegetableoils,SFA,MUFA,PUFALA,PUFAALASestavamaščobnihkislinrazličnihrastlinskiholjinnjihovhranilnipotencial

DjuričićIvana,TimićJasmina,JovicM,ZrnićMilica,ŠobajićSladjana

DepartmentofBromatology,FacultyofPharmacy,UniversityofBelgrade,Serbia

IzvlečekRastlinska olja so pomemben del vsakodnevne prehrane, saj so dober vir esencialnihmaščobnihkislin:n‐6linolne(LA)inn‐3alfa‐linolenskekisline(ALA).Najboljšiprimerjeolivno olje, ki je pomemben del sredozemske prehrane in je bogat vir n‐9mononenasičenihmaščobnih kislin, za katere je znano, da znižujejo kardiovaskularnimidejavniki tveganja. Cilj raziskave je bilo ugotoviti maščobno kislinsko sestavo različnihrastlinskiholjvSrbiji,znamenomocenitinjihovhranilnipotencial.Vsi(19)vzorcisosobili razvrščeni glede na njihove prehranske lastnosti v 4 skupine: nasičene maščobnekisline(SFA),mononenasičenemaščobnekisline(MFA),polinenasičenemaščobnekisline(PUFA)terPUFA‐ALA.ZaprimerjalnohranilnovrednostjebilouporabljenosončničnooljekotnajpogostejšeuporabljenooljevSrbiji.Ključnebesede:rastlinskaolja,SFA,MUFA,PUFALA,PUFAALA


54

MicrobiologicalcontaminationofmusselsfromSloveniancoastalwaters

UrškaHenigman1,MajdaBiasizzo1,StankaVadnjal1,IvanToplak1,MitjaGombač1,AndrejSteyer2,MatejaPoljšak‐Prijatelj2,MatejaAmbrožič3,IrenaFonda4,AndrejKirbiš1,Darja

Barlič‐Maganja51VeterinaryFaculty,UniversityofLjubljana,Ljubljana,Slovenia;2FacultyofMedicine,

UniversityofLjubljana,Ljubljana,Slovenia;3BiotechnicalFaculty,UniversityofLjubljana,Ljubljana,Slovenia;4Fondas.r.l.,Portorož,Slovenia;5FacultyofHealthSciences,University

ofPrimorska,Izola,Slovenia

AbstractFrom 2006 to 2008, samples ofMediterraneanmussels (Mytilus galloprovincialis)wereexamined for the presence of Vibrio parahaemolyticus, verotoxigenic E. coli (VTEC),noroviruses(NoV)andhepatitisAvirus(HAV).MusselswerecollectedatthreeSlovenianharvesting areas: Seča, Strunjan and Debeli rtič. A small number of wildmussels werecollectedfromtheareaofPiran.Thegoalwastodeterminethelevelofbacterialandviralcontamination of shellfish from Slovenian coastal waters, which has been basicallyunexploredtodate.ThepresenceofV.parahaemolyticusandalsoNoVwereconfirmed.E.coli is often present in mussels from Slovenian coastal waters (indicating faecalcontamination), but VTECwere not detected.HAVwere not detected inmussels,whichcorrelateswiththelownumberofhumaninfectionsinSlovenia.InfectionswithNoVaremore common, so it is not surprising that they were also detected in Mediterraneanmussels.We interlinked these resultswith the locationofharvesting areas. Sea current,denseshippingand the influxofstreamsandriverscontributed to thecontaminationoftheseaand,consequently,alsomusselslivinginthisareawithdiversestrainsofNoV.Keywords:foodcontamination,shellfish,V.parahaemolyticus,E.coli,NoV,HAV,Slovenia

Mikrobiološkoonesnaženješkoljkslovenskegamorja

UrškaHenigman1,MajdaBiasizzo1,StankaVadnjal1,IvanToplak1,MitjaGombač1,AndrejSteyer2,MatejaPoljšak‐Prijatelj2,MatejaAmbrožič3,IrenaFonda4,AndrejKirbiš1,Darja

Barlič‐Maganja51Veterinarskafakulteta,UniverzavLjubljani,Ljubljana,Slovenija;2Medicinskafakulteta,UniverzavLjubljani,Ljubljana,Slovenija;3Biotehniškafakulteta,UniverzavLjubljani,Ljubljana,Slovenija;4Fondad.o.o.,Portorož,Slovenija;5Fakultetazavedeozdravju,

UniverzanaPrimorskem,Izola,SlovenijaIzvlečekMed 2006 in 2008 smo v vzorcih mediteranskih klapavic (Mytilus galloprovincialis)ugotavljaliprisotnostbakterijV.parahaemolyticusinbakterijE.coli,kiizločajoverotoksin(VTEC),ternorovirusov(NoV)invirusahepatitisaA(HAV).Proučevalismoškoljkeizvsehslovenskih školjčišč, Seče, Strunjana in Debelega rtiča, ter manjše število prostoživečihškoljkizpodročjaPirana.Zraziskavosmoželeliugotovitistopnjobakteriološkeinvirusnekontaminacije školjk; le‐ta je bila v slovenskemprostorupraktičnoneraziskana.PotrdilismoprisotnostbakterijV.parahaemolyticus,pravtakosmodokazalitudiprisotnostNoV.Kljub temu, da so slovenske školjke pogosto onesnažene z bakterijami E. coli, ki sopokazatelj fekalneonesnaženostimorja,VTECnismodokazali. Prav takonismodokazaliHAV. To lahko povezujemo z dejstvom, da je teh okužb med prebivalci Slovenijezanemarljivomalo.PogostesookužbezNoV,kismojihdokazalitudivslovenskihškoljkahz našega najsevernejšega gojišča. Glavni morski tok tu prinaša s seboj velike količinenečistoč,zelointenzivenjeladijskipromet,velikojeizpustovvodainizlivovrek,karlahkopripomorekonesnaževanjumorskevodeinposledičnotudiškoljkzrazličnimiNoV.Ključnebesede:hrana,onesnaženje,školjke,V.parahaemolyticus,E.coli,NoV,HAV,Slovenija


55

AdaptationofStreptococcusmacedonicusandStreptococcusthermophilusinmilk:Commonstrategies,distinctways

MariaKazou1,VoulaAlexandraki1,PierreRenault2,BrunoPot3,EffieTsakalidou1*,

KonstantinosPapadimitriou11LaboratoryofDairyResearch,DepartmentofFoodScienceandHumanNutrition,

AgriculturalUniversityofAthens,Athens,Greece;2INRA,AgroParisTech,Jouy‐en‐Josas,France;3InstitutPasteurdeLille,CenterforInfectionandImmunityofLille,Lille,FranceAbstractLacticacidbacteria(LAB)arethemostimportantbacteriainfoodfermentations.AmongthemistheStreptococcusgenuscontaininganumberofspeciesthatarecommensalsandopportunisticpathogens.Uptonow,onlyonespeciesintheStreptococcusgenus,namelyS.thermophilus, has been traditionally used as a starter in milk and is considered adomesticatedorganism.However,Streptococcusmacedonicus,belongingtotheS.bovis/S.equinuscomplex(SBSEC),canbealsofoundinmilk.Inthisstudy,S.macedonicuswasfullysequencedandacomparativeanalysiswasperformedagainstallotherSBSECmembers.Accordingtoouranalysis,S.macedonicusmissedseveralgenesencodingenzymesforthedegradationofcomplexplantcarbohydratestypicallymetinthegenomeofS.gallolyticus,indicating a reduced ability to survive in the gastrointestinal tract of herbivores. Inaddition,twopilusoperonsnecessaryfortheadhesionofStreptococcusgallolyticustothehost and the initiation of infection were absent from the S. macedonicus genome.AdaptationofS.macedonicus tothemilkenvironmentwassupportedbythepresenceofan extra lactose operon. Finally, the plasmid pSMA198 found in S. macedonicus alsoprovided evidence about the habituation of the species to milk. Our findings supportadaptationofS.macedonicus to the rich innutrientsmilkenvironment characterizedbydiminishedbiosyntheticcapabilitiesandlossofpathogenicity‐relatedgenesinparalleltogene gain events through horizontal gene transfer, similarly to S. thermophilus.Comparative analysis between S.macedonicus and S. thermophilus revealed numerousspecies‐specificdifferencesatthegenomicandproteomic level,suggestingthatcommonstrategiescanbeusedbytrulydivergentorganismsduringtheirevolutionaryhistory.Financing: European Social Fund and national resources EPEAEK and YPEPTH (Thalesproject)Keywords:S.macedonicus,S.thermophiles,milk,genomicanalysisPrilagoditevStreptococcusmacedonicusinStreptococcusthermophilusv

mleku:Skupnestrategije,različninačini

MariaKazou1,VoulaAlexandraki1,PierreRenault2,BrunoPot3,EffieTsakalidou1*,KonstantinosPapadimitriou1

1LaboratoryofDairyResearch,DepartmentofFoodScienceandHumanNutrition,AgriculturalUniversityofAthens,Athens,Greece;2INRA,AgroParisTech,Jouy‐en‐Josas,France;3InstitutPasteurdeLille,CenterforInfectionandImmunityofLille,Lille,France

IzvlečekMedmlečnokislinskebakterije (LAB)spada tudirodStreptococcus,medkaterimiso tudikomenzalne in oportunistično patogene vrste. Vse do danes je bil samo S. thermophilusuporabljen kot starterska kultura v mleku. V mleku je mogoče najti tudi Streptococcusmacedonicus,kispadavkompleksS.bovis/S.equinus(SBSEC).Todelopodajaprimerjalnogenomsko analizo sekvenciranih genomov kompleksa SBSEC. Primerjalna analiza S.macedonicus and S. thermophilus je razkrila vrstno specifične razlike na genomski inproteomski ravni. Vrsta S. macedonicus pa se je prilagodila z zmanjšano biosintetskoaktivnostjoinizgubopatogenosti.Ključnebesede:S.macedonicus,S.thermophiles,mleko,genomskaanaliza


56

Monitoringofphenotypicchangesinbrewer'syeastduringserialrepitching

NatašaKočar1,JureZupan2,3,NežaČadež2,PolonaJamnik2,SonjaSmoleMožina2,MatejOset1,PeterRaspor2,3

1PivovarnaLaškod.d.,Laško,Slovenia;2Biotechnicalfaculty,UniversityofLjubljana,Ljubljana,Slovenia;3FacultyofHealthSciences,UniversityofPrimorska,Izola,Slovenia

AbstractSerialrecyclingofyeastbiomass,i.e.repitching,hasbeenacommonpracticeinbrewing.Repitching is usually performed 6 to 12 times. The aim of our study was therefore tomonitor changes in physiological, genome and proteome changes along the re‐pitchingcycles at industrial and laboratory‐scale. The laboratory fermenter system wasconstructedwith theaimtomimic the industrialprocess.Onedayaftereachrepitching,thefollowingtestsonyeastbiomasswereperformed:cultivability(CFU),viability,vitality,opticaldensity,cellcountingetc.Wealsoperformedthephenotypicmicroarrayanalysisusing the Omnilog system. Regarding the cautiousness around the eighth repitching inbreweries, we observed no significant changes in yeast physiology. First deficiencies inmetabolismwere observed after the fifteenth repitching. Genome stability along the re‐pitchingcycleswasanalyzedbypolymorphismsinmicrosatelliteallelesalongthegenesoftechnological importance. The hybrid nature of the strain TUM34/70 revealed fewchangesinmicrosatellitefrequencydifferencesconfirmingunstablenatureoflageryeast.Wedetermined83differentially expressedproteins, either in the termsof increased ordecreasedlevelsofexpressionrelativetothefirstfermentation.Majorchangesinproteinlevelsweredetectedin12thsuccessiveuseoftheyeasts.Key words: Brewing, repitching, starter culture, TUM 34/70, phenotype, genome,proteomeSpremljanjefenotipskihspremembpripivskihkvasovkahmedzaporedno

uporabokvasnestarterkulture

NatašaKočar1,JureZupan2,3,NežaČadež2,PolonaJamnik2,SonjaSmoleMožina2,MatejOset1,PeterRaspor2,3

1PivovarnaLaškod.d.,Laško,Slovenija;2BiotehniškaFakulteta,UniverzavLjubljani,Ljubljana,Slovenija;3Fakultetazavedeozdravju,UniverzanaPrimorskem,Izola,SlovenijaIzvlečekZaporednauporabakvasnebiomasejeobičajnapraksavpivovarnah,kjerstarterkulturoponovno uporabijo 6 do 12 – krat. Namen te študije je bilo spremljanje fizioloških,genomskih in proteomskih sprememb času zaporednih uporab kvasovk tako vlaboratorijskem kot tudi v industrijskem obsegu. V ta namen je bil skonstruiran minilaboratorijski fermentacijski sistem, ki je v celoti posnemal pogoje, ki nastanejo v časufermentacijevindustrijskemfermentorju.Kvasnobiomasosmovzorčilidanpoinokulacijile te v pivino in izvajali sledeče analize: sposobnost rasti (CFU), viabilnost, vitalnost,število celic itd. Naredili smo analizo fenotipsko lastnosti s sistemom Omnilog (960komponent). Po osmih zaporednih uporabah starter kulture nismo opazili večjihsprememb. Prve spremembe metabolizma smo določili po petnajsti zaporedni uporabi.Stabilnost genoma smo analizirali s polimorfizmom mikrosatelitskih regij tehnološkopomembnih genov. Hibridna in nestabilna narava kvasovke TUM 34/70 je bila zaradisprememb v nekaterih mikrosatelitskih regijah potrjena. Tudi na nivoju proteoma smodoločili 83 proteinov z različno ekspresijo glede na proteine prve generacije. Večjespremembenanivojuproteinovsobiledoločenepodvanajsti zaporedniuporabi starterkulture,Ključne besede: pivovarstvo, zaporedna uporaba, starter kultura, TUM 34/70, fenotip,genom,proteom


57

VerificationofputativesafetyissuesofprobioticSaccharomycesboulardii

MaticKonjar1,JureZupan1,PeterRaspor1,21BiotechnicalFaculty,UniversityofLjubljana,Ljubljana,Slovenia

2FacultyofHealthSciences,UniversityofPrimorska,Izola,SloveniaAbstractEventhoughprobioticyeastSaccharomycesboulardiiisconsideredtobesafe,wecanfindincreased reports of fungal infections in immunocompromised patients after treatmentwith S. boulardii. Since the cause of such infections is still unclear, the purpose of thisstudy was to examine the potential danger of this probiotic yeast. We studied thesusceptibilityofcommercialS.boulardiistrainstoantifungalagents,possiblemodulatoryeffects of medical substances on antifungal sensitivity, strains invasiveness, and theirviability at different pH values. Growth kinetics at different pH values (2, 5, 6.5 and 8),showed that the concentration of cells in the commercial products met the minimalconcentration of probiotics necessary for the positive effects. Themajority of probioticyeasts did not show resistance to tested antifungal agents (fluconazole, itraconazole,amphotericin B and caspofungin) and were agar‐noninvasive. Testing the modulatoreffects on the other hand showed antagonistic effect of the immunosuppressant MPA(mycophenolicacid)tothesensitivityofprobioticyeaststoantifungalagentsitraconazoleand fluconazole and synergistic effect of immunosuppressant FK506 (tacrolimus) to thesensitivityoftheprobioticyeaststomentionedantifungalagents.Thestudyshowedthatthe tested commercialS.boulardii productswere not resistant to antifungal agents andwerenotdangerousfromthestandpointofinvasivegrowthintoagar.Keywords:S.boulardii,invasivness,resistance,antifungalagents,fungalinfections

PreverjanjedomnevnihvarnostnihtežavprobiotikaSaccharomycesboulardii

MaticKonjar1,JureZupan1,PeterRaspor1,2

1BiotehniškaFakulteta,UniverzavLjubljani,Ljubljana,Slovenija2Fakultetazavedeozdravju,UniverzanaPrimorskem,Izola,Slovenija

IzvlečekČeprav je probiotična kvasovka Saccharomyces boulardii sprejeta kot varna, lahko vliteraturi zasledimopovečano tendenco glivnih okužb pri imunsko oslabljenih pacientihpo zdravljenju s S. boulardii. Zaradi nejasnosti pojavov infekcij je bil namen te študijepreučiti potencialno nevarnost probiotične kvasovke. V študiji smo testirali občutljivostkomercialnih probiotičnih sevov S. boulardii na protiglivne učinkovine, potencialnemodulatorneučinkemedicinskihučinkovinnaprotiglivnoobčutljivost,invazivnostsevovternjihovopreživetjeprirazličnihvrednostihpH.SkinetikorastiprirazličnihvrednostihpH (2, 5, 6.5 in 8) smo ugotovili, da je koncentracija celic v komercialnih probiotičnihpripravkihustrezalaminimalnikoncentracijiprobiotikov,potrebnihzapozitivneučinke.Večina testiranih probiotičnih kvasovk ni kazala odpornosti na testirane protiglivneučinkovine(flukonazol,itrakonazol,ampfhotericinBinkaspofungin)innirastlainvazivnov agar. Pri testiranju modulatornih učinkov smo pokazali antagonistični učinekimunosupresiva MPA (mikofenolna kislina) na občutljivost probiotičnih kvasovk naitrakonazol in flukonazol in sinergistični učinek imunosupresiva FK506 (takrolimus) naomenjeni protiglivni učinkovini. S študijo smo ugotovili, da testirane komercialneprobiotičnekvasovkeS.boulardiinisoodpornenatestiraneprotiglivneučinkovineinnisonevarnesstališčainvazivnerastivagar.Ključne beside: S. boulardii, invazivnost, odpornost, protiglivične učinkovine, glivneokužbe


58

AdoublecompartmentmembranesystemforstudyingmixedfermentationsofwineyeastsDekkerabruxellensisandSaccharomycescerevisiae

JanezKosel1,2,NežaČadež1,RichardoDuarte2,LauraCarretto3,DoritSchuller2,andPeter

Raspor11BiotechnicalFaculty,UniversityofLjubljana,Ljubljana,Slovenia;2UniversityofMinho,DepartmentofBiology,Braga,Portugal;3UniversityofAveiro,CentreforEnvironmental

andMarineStudies,Aveiro,Portugal

AbstractYeastDekkerabruxellensiscauseswinespoilage,especiallythroughtheformationvolatilephenols.Thesearomaticmoleculescanformundesirablearomasinconcentrationsaslowas 600 µg/L. Our goal was to identify microbial interactions between yeasts Dekkerabruxellensis and Saccharomyces cerevisiae using transcriptomic and metabolomicapplications. In order to separate the twomicroorganisms duringwine fermentations adouble compartment membrane system was developed. Our results showed that thepresenceofD.bruxellensis inducedS.cerevisiaegenesinvolvedinresponsetostressandsulphurmetabolicprocess.Weidentifiedstressresponsivegenesmainlyassociatedwithosmotic and anaerobic stress state. Furthermore sulphur amino acid permease andthiaminebiosyntheticgeneswerealsoinduced.Thisindicatesforacompetitionforoxygenand sulphur containing compounds between S. cerevisiae andD. bruxellensis. A lack ofoxygen could explain the increase in the accumulation of ethyl esters and fatty acids inmixedcultures.Key words: Dekkera bruxellensis, Saccharomyces cerevisiae, wine fermentation,transcriptome,metabolome,membranebioreactorMembranskisistemzdvemapredelomazapreučevanjemešanihfermentacij

vinaskvasovkamaDekkerabruxellensisinSaccharomycescerevisiaeJanezKosel1,2,NežaČadež1,RichardoDuarte2,LauraCarretto3,DoritSchuller2inPeter

Raspor11BiotehniškaFakulteta,UniverzavLjubljani,Ljubljana,Slovenija;2UniversityofMinho,DepartmentofBiology,Braga,Portugal;3UniversityofAveiro,CentreforEnvironmental

andMarineStudies,Aveiro,PortugalIzvlečekKvasovka Dekkera bruxellensis biosintetizira hlapne fenole in s tem povzroča kvar vin.Hlapni fenoli tvorijo neželene arome že koncentracijah, ki dosegajo 600 µg/L. Cilj našeraziskave je bil odkriti morebitne mikrobne interakcije med kvasovkama Dekkerabruxellensis in Saccharomyces cerevisiae, in sicer z uporabo transkriptomskih inmetabolomskih orodij. Da bi lahko ločili obe vrsti mikroorganizmov med potekomfermentacije, smo konstruirali bioreaktor, ki je bil sestavljen iz dveh predelov inpolprepustnemembrane,kijeomejevalatadvadelasistema.Naširezultatisopokazali,daje prisotnost kvasovke D. bruxellensis spodbudila izražanje tistih genov kvasovke S.cerevisiae, ki so vpleteni v prilagoditev te kvasovke na stres in v metabolizem žveplo‐vsebujočihsnovi.Medgeni,kisoodzivninastres,smoidentificiralipredvsemtiste,kisovpletenivosmotskiinanaerobnistresniodziv.Dodatnojeprišlodopovečanjavizražanjugena za permeaze, ki prenašajo žveplo‐vsebujoče aminokisline, in za gene, vpletene vbiosintezotiamina.TonakazujenaprisotnosttekmovanjamedkvasovkamaS.cerevisiaeinD. bruxellensis, in sicer predvsem za molekularni kisik in za žveplo‐vsebujoče snovi.Pomanjkanjekisikabilahkobilvzrokzapovečanjevbiosintezietilnihestrovinmaščobnihkislinvmešanihfermentacijah.Ključnebesede:Dekkerabruxellensis,Saccharomycescerevisiae,fermentacijavina,transkriptom,metabolom,membranskibioreaktor


59

Thepotentialofmediteraneanherbsinbreadpreparation

BorisKovačFacultyofHealthSciences,UniversityofPrimorska

Izola,Slovenia

AbstractThesupplementofthreemediteraneanherbsrichinnaturalantioxidants;melissaMelissaofficinalis,rosemaryRosmarinusofficinalisandcommonthymeThymusvulgarishavebeentestedinwhiteandwholegrainbreadpreparation.Theinfluenceoftheconcentrationofmilled herbs on organoleptic characteristics, bread volume and freshness of the finalproductwerestudied.Theconcentrationofherbsvariedfrom0.2and2%.Theresearchshows a positive correlation between supplement of herbs and the organolepticcharacteristics.Thebesttasteofbreadhasbeenachievedby1‐1.5%ofmelissa,andupto0.5%ofrosemaryorthyme.Theresultofaddingherbsisaslightlysmallervolumeofthebread. The final freshness of bread after 48 hours has not been improved. Correlationsbetweendifferentconcentrationsofherbsandmicrobiologicalstabilityofbreadshowedthat rosemary in concentration higher than 1 % expressed slight influence on mouldsappearanceinpackedbreadslices.Key words: melissa (Melissa officinalis), rosemary (Rosmarinus officinalis), commonthyme(Thymusvulgaris),bread

Možnostuporabemediteranskihzeliščpripripravikruha

BorisKovačFakultetazavedeozdravju,UniverzanaPrimorskem

Izola,Slovenija

IzvlečekDeloobravnavadodatektrehmediteranskihzelišč,bogatihzantioksidanti;meliseMelissaofficinalis,rožmarinaRosmarinusofficinalisinnavadnegatimijanaThymusvulgarisbelemuinpolnozrnatemukruhu.Proučevanjebilvplivposušenihmletihzeliščnaorganoleptičnelastnosti, volumen, svežino in trajnost končnih izdelkov. Proučevana koncentracija jeznašala med 0.2 in 2%. Rezultati kažejo pozitivno korelacijo med dodatki zelišč inorganoleptičnimi lastnostmi kruha. Najbolje je bil ocenjen kruh z dodatkom melise,sprejemljivakoncentracijadodatkajemed1.5in2%,medtem,kosenzoričnosprejemljivakoncentracija rožmarina in timijana znaša do 0.5 %. Dodatek zelišč v maksimalniproučevanikoncentraciji vplivana rahlo zmanjšanjevolumna izdelka. Svežina izdelka jene glede na dodatek primerljiva z izdelkombrez dodatka. Ugotovljena je bila korelacijamed dodatki in mikrobiološko stabilnostjo izdelka; pakirane rezine kruha z dodatkomrožmarinasosplesnelenajpozneje.Ključnebesede:melisa,rožmarin,navadnitimijan,kruh


60

ExposureofCampylobacterjejunitosubinhibitoryconcentrationsofpinocembrinaffectsthebacterialvirulencepotential

JasnaKovač1,ZuoweiWu2,AnjaKlančnik1,DarinkaVučković4,FranzBucar3,MajaAbram4,

QijingZhang2,SonjaSmoleMožina11BiotechnicalFaculty,UniversityofLjubljana,Ljubljana,Slovenia;2Departmentof

VeterinaryMicrobiologyandPreventiveMedicine,IowaStateUniversity,Ames,USA;3DepartmentofPharmacognosy,InstituteofPharmaceuticalSciences,UniversityofGraz,Graz,Austria;4DepartmentofMicrobiology,MedicalFaculty,UniversityofRijeka,Croatia

AbstractThe prevalence of antimicrobial resistance of foodborne pathogen Campylobacter jejuniincreases,sonewnaturalantimicrobialsarebecomingattractivealternatives.Oneofsuchcompoundsispinocembrin,presentinhoneyandthereforeapartofnormalhealthydietin low concentrations. First, anti‐Campylobacter activity of pinocembrinwas studied in‐vitro.Besideminimalinhibitoryconcentrations(MICs),thewhole‐genometranscriptomicresponse of C. jejuni to pinocembrinwith themicroarray approachwas determined, aswell as the effects onbacterial virulencepotential in systemic infection inBALB/cmicemodel.MICsofpinocembrinwere foundat themedian concentrationof 39mg/Lon31Campylobacterisolates.Theculturemimickingthetraitsofmultidrug‐resistantphenotypeΔcmeRwasused in further experiments.The2‐hpinocembrinpre‐treatmentofC. jejuniwithsub‐inhibitoryconcentrationresultedinbacterialdecreaseinmiceliver8dayspost‐infection aswell as in decreased expression of ribosomal proteins and up‐regulation ofseveral NADH dehydrogenase sub‐units and iron uptake proteins, suggesting disruptedtheproteinproduction,redoxcycleandironmetabolism,whichmaycausedisadvantageinhostenvironmentduringtheinfection.Funding:BI‐US/11‐12‐043,WTZSI03/2011.Keywords:Campylobacterjejuni,pinocembrin,antimicrobialactivityIzpostavitevbakterijCampylobacterjejunisub‐inhibitornimkoncentracijam

pinocembrinazmanjšabakterijskovirulentnostJasnaKovač1,ZuoweiWu2,AnjaKlančnik1,DarinkaVučković4,FranzBucar3,MajaAbram4,

QijingZhang2,SonjaSmoleMožina11Biotehniškafakulteta,UniverzavLjubljani,Ljubljana,Slovenija;2Departmentof

VeterinaryMicrobiologyandPreventiveMedicine,CollegeofVeterinaryMedicine,IowaStateUniversity,Ames,USA;3DepartmentofPharmacognosy,InstituteofPharmaceuticalSciences,UniversityofGraz,Austria;4DepartmentofMicrobiology,MedicalFaculty,

UniversityofRijeka,CroatiaIzvlečekPogostnost odpornih sevov bakterijCampylobacter jejuninarašča, zato so zelo zanimivenovenaravnealternativneučinkovine.Mednjesodipinocembrin, tudi sestavinamedu inposledično zdrave prehrane. Najprej smo protibakterijsko aktivnost preučili in‐vitro:določili smo minimalne inhibitorne koncentracije (MIK) in vpliv na izražanje genov zuporabomikromrež.VplivnavirulentnostsmotestiralissistemskookužbomiškBALB/c.Povprečna vrednost MIK pinocembrina za 31 sevov C. jejuni je znašala 39 mg/L.Izpostavitev bakterij 2h sub‐inhibitorni koncentraciji pinocembrina je povzročila nižjokoncentracijo bakterij v jetrih mišk 8 dni po okužbi, zmanjšano izražanje ribosomskihproteinov ter večje izražanje podenot NADH dehidrogenaze in proteinov, vpletenih vsintezov proteinov, redoks reakcij in presnove železa. Te rezultate lahko povežemo zzmanjšanovirulentnostjobakterijvživalskemmodelu.AvtorjisezahvaljujejozafinanciranjeprojektovBI‐US/11‐12‐043inWTZSI03/2011.Ključnebesede:Campylobacterjejuni,pinocembrin,protimikrobnaaktivnost


61

PhysiologicalcharacteristicofBrettanomycesbruxellensisstrainsisolatedfromdifferentbeerandwinerelatedenvironments

LukaKranjc1,NežaČadež2,PeterRaspor1

1FacultyofHealthSciences,UniversityofPrimorska,Izola,Slovenia2BiotechnicalFaculty,UniversityofLjubljana,Ljubljana,Slovenia

AbstractUntil recently the yeastBrettanomycesbruxellensis has been regardedmainly as awinespoilageorganismduetoitsabilitytocausetaintofwine.Thispropertyismainlyrelatedtoitsabilitytotoleratehighethanollevelsandproductionofvolatilephenols.Althoughithasbeenanindispensableorganismforproductionofcertainkindsofbeer,recentstudiessuggested that its high ethanol tolerance and ethanol production rates might make B.bruxellensisusefulinbioethanolproductionprocessesaswell.Inthisstudy,11strainsofB. bruxellensis were tested for selected physiological parameters – cell growth, glucoseconsumption,ethanol,glycerolandaceticacidproductionand4‐vinylphenolconversion.Results showed wide range of specific growth rates from 0.022 to 0.095h‐1. All of thetestedstrainsmanagedtoreachhigherconcentrationsofmetabolicallyactivebiomassandyieldedloweramountsofglycerolthenSaccharomycescerevisiaeandvariableamountsofacetic acid. All of the tested strains managed to convert all of the 4‐vinylphenol to 4‐ethylphenol in four days. Physiological data showed, that B. brettanomyces strains ofsimilar origin clustered together indicating certain adaptation to specific environments.Theseclusterscorrelatedwellalsowith thechromosomalmake‐upof thestrains.Basedontheseresults,someofthetestedstrainsindeedmighthavethepotentialtobeusedinindustrialenvironments.Keywords:Brettanomycesbruxellensis,physiologicalcharacteristics,wine,beer

FiziološkeznačilnostisevovBrettanomycesbruxellensisizoliranihizrazličnihpivskihinvinskihokolj

LukaKranjc1,NežaČadež2,PeterRaspor1

1Fakultetazavedeozdravju,UniverzanaPrimorskem,Izola,Slovenija;2Biotehniškafakulteta,UniverzavLjubljani,Ljubljana,Slovenija

IzvlečekDo nedavnega je bila kvasovka Brettanomyces bruxellensis zaradi tolerance na visokekoncentracije etanola in sposobnosti tvorbe hlapnih fenolov pojmovana kot kvarljivecvina.Ravnozaraditehlastnostipajeedenizmedključnihorganizmov,kiseuporabljajozaproizvodnjo nekaterih vrst specialnih piv. Nedavne študije so pokazale, da je B.bruxellensispolegtolerancenavisokekoncentracijeetanolatudiučinkovitproizvajalecle‐tega,karjeorganizemnaredilozanimivtudizaproizvodnjobioetanola.Vnašištudijismotestirali 11 različnih izolatov kvasovk B. bruxellensis na izbrane fiziološke parametre –hitrost rasti celic; porabo glukoze; tvorbo etanola, glicerola in ocetne kisline tersposobnost pretvorbe 4‐vinilfenola. Rezultati študije so pokazali široko območjespecifične hitrosti rasti testiranih sevov (0.022 – 0.095h‐1). Vsi testirani sevi so bilisposobni proizvesti večjo koncentracijo metabolno aktivne biomase in manjšo količinoglicerolakotkontrolniSaccharomycescerevisiaesev.Količinaprozvedeneocetnekislinejemedsevivariirala,hkratipasobilivsitestiranisevisposobnipretvoritivprvihštirihdneheksperimentacelotnokoličino4‐vinilfenola,kisogaimelinavoljo.Opazilismo,daimajosevi,izoliraniizistihgeografskihpodročijpodobnefiziološkelastnosti,karseskladatudizrezultatiopravljenePFGEanalize.Napodlagi rezultatov lahkovidimo,da imajonekateriizmedtestiranihsevovpotencialzauporabovindustrijskihokoljih.Ključnebesede:Brettanomycesbruxellensis,fiziološkeznačilnosti,vino,pivo


62

Wellfood–challengeforfuture

AleksandraKrumpak1,BojanButinar2,3,MatjažHladnik2,4,MilenaBučarMiklavčič2,5,MajaPodgornik2,4

1ArtofLifeAssociation,RogaškaSlatina,Slovenia;2ScienceandResearchCenter,UniversityofPrimorska,Koper,Slovenia;3FacultyofHealthSciences,Universityof

Primorska,Izola,Slovenia;4FacultyofMathematics,NaturalSciencesandInformationTechnologies,UniversityofPrimorska,Koper,Slovenia;5LABSLLC‐Instituteforecology,

oliveoilandcontrol,Izola,SloveniaAbstractCrossborderprojectWellfood(www.wellfoodproject.eu)interdisciplinaryexaminesmanyaspectsofagri‐foodandnutritioninthecontextoftheinnovation.UPSRCintheprojectelaborated 4 e‐training modules: 1. Labeling for food‐quality and safety, 2. Sensoryanalysis of olive oil‐impact of technology on the quality of the oil, 3. Transfer ofknowledge‐examplesofcooperationbetweenresearchinstitutions,businesses,producers4.Innovationinagricultureandagribusiness.BilingualE‐modulesareavailableonthelinkhttp://www.assam.marche.it/elearning/.InthefinalphaseoftheprojecttwotechnologypilotforecastschemeswereelaboratedforOrganicOlivecultureandOrganicApicultureinthecrossborderarea(Slovenia,Albania,BiH,Greece,Italy,Montenegro,Serbia).Themainmessageoftheproject,definedattheprojectfinalconferenceinMontenegro,istheneedforashift inthinkingoninnovation.Inventionsbecomegoodinnovationonlywhentheycomeon themarketandhaveconfirmedmarketvalue.Trend in innovating is to reducetheshareoftechnological innovationandthegrowthofinnovationinservicesandothernon‐technological innovation (newbusinessmodels,newwaysoforganizingproductionandprocessing,newmarketingapproaches,newwaysofcommunicatingwithcustomers).Keywords:agrofoodsector,innovation,e‐learning

Wellfood–izzivzaprihodnost

AleksandraKrumpak1,BojanButinar2,3,MatjažHladnik2,4,MilenaBučarMiklavčič2,5,

MajaPodgornik2,41Društvozaumetnostživljenja,RogaškaSlatina,Slovenija;2Znanstveno‐raziskovalnosredišče,UniverzanaPrimorskem,Koper,Slovenija;3Fakultetazavedeozdravju,UniverzanaPrimorskem,Izola,Slovenija;4Fakultetazamatematiko,naravoslovjein

informacijsketehnologije,UniverzanaPrimorskem,Koper,Slovenija;5LABSd.o.o.Inštitutzaekologijo,analizooljčnegaoljainkontrolo,Izola,Slovenija

IzvlečekProjekt Wellfood (www.wellfoodproject.eu) interdisciplinarno proučuje številne vidikeagroživilstvainprehranevpovezavizinovacijami.UPZRSjevsklopuprojektaizdelal4e‐module za usposabljanje: 1. Označevanje živil‐zagotavljanje kakovosti in varnosti, 2.Senzorične analize oljčnega olja‐vpliv tehnologije na kakovost olja, 3. Prenos znanja‐primerisodelovanjamedraziskovalci,podjetjiinpridelovalci.4.Inovacijeininovativnostna področju kmetijstva in agroživilstva. Dvojezični E‐moduli so na voljo na povezavihttp://www.assam.marche.it/elearning/. Za čezmejno območje (Slovenija, Albanija, BiH,Grčija, Italija, Črna Gora, Srbija) sta bili v zaključni fazi projekta izdelani 2 pilotnitehnološki shemi za Ekološko oljkarstvo in Ekološko čebelarstvo. Glavno sporočiloprojekta, opredeljeno na zaključni konferenci projekta v Črni Gori, je nujnost premikamiselnostiinzavedanjaoinovacijah.Izumipostanejodobreinovaciješele,kosonatrgu,spotrjenotržnovrednostjo.Trendvinoviranjujezmanjšanjedeležatehnološkihinovacijinrastinovacijstoritevinostalihne‐tehnološkihinovacij(noviposlovnimodeli,novinačiniorganizacijepridelaveinpredelave,novitržniprijemi,novinačinikomuniciranjaskupci).Ključnebesede:agroživilstvo,inovacije,e‐učenje


63

FoodsafetyissuesrelatedtoMediterraneandiet–casesampleofnitratesinvegetables

EnekoMadorran1,AlenkaHmelakGorenjak1,KsenijaEkart1,TomažLangerholc2

1FacultyofMedicine,UniversityofMaribor,Slovenia2FacultyofAgricultureandLifeSciences,UniversityofMaribor,Hoče,Slovenia

AbstractMediterranean diet is based on frequent consumption of olive oil, legumes, unrefinedcereals, vegetables and seafood. Apart from well documented health benefits of suchfoods,therearealsoriskfactorsassociatedtotheirconsumption.Forexample,vegetablesareknowntocontainhighlevelsofnitratesthatarewellknownenvironmentalpollutantsandarecognizedhealthhazardinhigherquantities,especiallyforchildren.Recently,ourlaboratoryfinishedacomprehensivestudyontheinfluenceoffoodprocessingonnitratelevelsinvegetables.Westudiedeffectsofcommonkitchenprocessingtechniques(PTs)onnitrate content in lettuce, spinach, Chinese cabbage, white cabbage, courgette, potato,carrot and red beet. Nitrate in raw and processedwetweight sampleswas determinedusing reverse phase HPLC and the results were statistically evaluated. From theprocessing techniques (PTs), the influenceofwashingandwashing in combinationwithboilingdecreasednitratecontentirrespectiveofthetypeofvegetable.PTpuréedecreasednitrate content in spinach and potato. Some techniques increased nitrate content e.g.grilling of courgette, sauté of spinach, deep‐frying of potato. In addition, influence ofharvest time and farming typewas analyzed. Our results can be used as guidelines forconsumersonselectionofparticularvegetableprocessingtoreducenitrateintake,aswellasforlawmakersandriskanalysisofnitrateexposureinthefuture.Keywords:nitrate,vegetables,processing

Tveganjapriuživanjumediteranskeprehrane–primernitratovvzelenjavi

EnekoMadorran1,AlenkaHmelakGorenjak1,KsenijaEkart1,TomažLangerholc2

1Medicinskafakulteta,UniverzavMariboru,Maribor,Slovenija2Fakultetazakmetijstvoinbiosistemskevede,UniverzavMariboru,Hoče,Slovenija

IzvlečekMediteranskaprehranabaziranapogostiuporabiolivnegaolja,stročnic,žitaric,zelenjavein morske hrane. Poleg dobrobitnih lastnosti obstajajo tudi tveganja v povezavi zuživanjemtehrane.Naprimer,zelenjavalahkovsebujevelikekoličinenitratov,kisoznaniokoljevarstveni problem. Nitrati v večjih količinah predstavljajo tveganje za zdravječloveka,šeposebejotrok.Vnašemlaboratorijusmoizvedlištudijovplivaprocesiranjananivonitratovvzelenjavi.Ugotavljalismoučinkekuhinjskihprocesnihtehniknavsebnostnitratovvsolati,špinači,kitajskeminbelemzelju,bučkah,krompirju,korenjuinrdečipesi.NitrativsurovemvzorcuinpokuhinjskiobdelavisobilidoločenizreverznofaznoHPLC,preračunani na mokro težo in rezultati statistično obdelani. Pranje zelenjave inkombinacijapranjaterkuhanjastaznižalikoncentracijonitratovprivsehtipihzelenjave.Tehnika piriranja je znižala količino nitratov pri špinači in krompirju. Pri nekaterihtehnikahsejekoncentracijanitratovzvišala,npr.bučkenažaru,sotiranješpinače,cvrenjekrompirja v olju. Dodatno smo analizirali vpliv časa in načina pridelave zelenjave. Naširezultati se lahko uporabijo kot priporočila potrošnikom glede izbire najbolj primernihtehnikkuhinjskeobdelaveza zniževanjevnosanitratovz zelenjavo.Čeprav sozakonskodoločenenajvišjevsebnostionesnaževalvhranidoločenelezasurovenepredelanevzorce,je kuhinjska obdelava pomembna za določitev izpostavljenosti potrošnikov in bi zatomoralabitiupoštevanapriocenitveganjavprihodnosti.Ključnebesede:nitrati,zelenjava,kuhinjskaobdelava


64

PhenoliccompoundsinfreshandstoredSlovenianoliveoils

AnaMiklavčičVišnjevec1,BojanButinar1,VasilijValenčič1,TejaHladnik1,ErikaBešter1,MilenaBučar‐Miklavčič1,2

1ScienceandResearchCentre,UniversityofPrimorska,Koper,Slovenia2LABSLLC,InstituteforEcology,OliveOilandControl,Izola,Slovenia

AbstractDiets containing olive oil phenolic compounds may have health benefits which includereductionofriskfactorsofcoronaryheartdiseases,preventionofseveraltypesofcancers,andmodificationof immuneand inflammatory responses.During three‐yearproject thedeterminationofphenoliccompoundswascarriedoutbothonfreshoilsandoneyearandtwoyearsstoredoilsproducedinSlovenia.Phenoliccompoundsinoliveoils,suchasthederivates of oleuropein and ligstroside, lignans, flavonoids and phenolic acids wereextractedbymeansof60%methanolsolutionandquantifiedbyhigh‐performanceliquidchromatography (HPLC). The levels of total phenolic compounds, oleuropein andligstrosidederivatesandtyrosolandhydroxytyrosoldeterminedinfresholiveoilsvariedfrom145to966mg/kg(Med=417mg/kg),83to584mg/kg(Med=251mg/kg)and2to97 mg/kg (Med=9 mg/kg), respectively. While the levels of oleuropein and ligstrosidederivatessignificantlydecreased,thelevelsoftyrosolandhydroxytyrosolincreasedaftertwoyears.Thetotalcontentofphenoliccompoundsofoliveoilscanvarygreatlyontheyearbasis.Thehighest levelsof totalphenolic compounds in theselectedsampleswerefoundin fresholiveoils fromcropyear2012.Thiscouldbeduetotheextremeweatherconditions,suchasdraughtinthecropyear2012.Keywords:oliveoil,phenoliccompounds,storage

FenolnespojinevsvežihinskladiščeniholjihpridelanihvSloveniji

AnaMiklavčičVišnjevec1,BojanButinar1,VasilijValenčič1,TejaHladnik1,ErikaBešter1,

MilenaBučar‐Miklavčič1,21Znanstveno‐raziskovalnosredišče,UniverzanaPrimorskem,Koper,Slovenija

2LABSd.o.o.,Inštitutzaekologijo,oljčnooljeinkontrolo,Izola,SlovenijaIzvlečekPrehrana,kivsebuje fenolnespojineoljčnegaolja, lahkokoristnovplivanazdravje ljudi,sajlahkovplivanazmanjšanjedejavnikovtveganjazakoronarneboleznisrcainožilja,napreprečevanje nekaterih vrst raka in na spreminjanje imunskih in vnetnih odzivovorganizma.Vokviru triletnegaprojekta smodoločali fenolne spojinev svežih ineno terdveletiskladiščeniholjčniholjih,proizvedenihvSloveniji.Fenolnespojinevoljčniholjih,kot so derivati oleuropeina in ligstrozida, lignani, flavonoidi in fenolne kisline smoekstrahirali s60‐odstotnoraztopinometanola in jihdoločili s tekočinskokromatografijovisokezmogljivosti(HPLC).Koncentracijeskupnihfenolnihspojinsosegibalemed145in966mg/kg(Med=417mg/kg),oleuropeinskihinligstrozidnihderivatovmed83in584mg/kg (Med=251mg/kg), tirosola inhidroksitirosolapamed2 in97mg/kg (Med=9mg/kg).Koncentracijederivatovoleuropeinainligstrozidasosepodvehletihskladiščenjaoljznačilnoznižale,koncentracijetirosolainhidroksitirosolapapovišale.Skupnavsebnostfenolnih spojin v svežih oljčnih oljih je variirala glede na letnik. Najvišje koncentracijeskupnih fenolnih spojin v izbranih vzorcih so bile ugotovljene v svežih vzorcih letnika2012, kar bi bilo lahkoposledica ekstremnih vremenskih razmer, kot je bila suša v letu2012.Ključnebesede:oljčnoolje,fenolnespojine,skladiščenje


65

“ISO‐FOOD”ERAChairforisotopetechniquesinfoodquality,safetyandtraceability

NivesOgrinc,SonjaLojen,MilenaHorvat,LjudmilaBenedik,RadojkoJaćimović,BarbaraKoroušićSeljak,TinaKosjek,RadmilaMilačič,SašaNovak,MajaRemškar,JanezŠčančar,

PolonaVreča,DavidHeathJožefStefanInstitute,Ljubljana,Slovenia

JožefStefanInternationalPostgraduateSchool,Ljubljana,SloveniaAbstractThe“ISO‐FOOD”ERAChairforisotopetechniquesinfoodquality,safetyandtraceabilityisactingasanindependentCentreattheJožefStefanInstituteinthefieldoffood(includingfodderandforage)analysisinSlovenia.Toadvancetheknowledgeoffoodquality,safetyandtraceability,theresearchactivitiesoftheERAChairfocusoninterdisciplinarytopicscombining the expertise in radiochemistry, stable isotope biogeochemistry, electronmicroscopyandmicroanalysisandcombinedanalyticaltechniques(e.g.organiccompoundprofiling,NMRchemicalprofiling),aswellasmultivariatestatisticsanddatamanagement,todevelopavailableanalyticalstrategiestoverifytheorigin(provenance)ofagriculturalproduces and foodstuffs, agricultural practices, food contamination, contaminationsources and their safety. Nuclear and nuclear‐related techniques for food traceability,which are tailored for fingerprinting of food provenance and authenticity, will bedevelopedandcombinedwithelementalmarkersandbiomarkers.Existingdatabasesofauthentic food products including wine and olive oils the important products inMediterraneanBasinwill be upgraded and extended and could be used to protect theirgeographicalorigin.Keywords:isotopictechniques,pollutants,quality,safety,traceability

ERAkatedra»ISO‐FOOD«zauporaboizotopskihtehnikzaanalizokakovosti,

varnostiinsledljivostiživil

NivesOgrinc,SonjaLojen,MilenaHorvat,LjudmilaBenedik,RadojkoJaćimović,BarbaraKoroušićSeljak,TinaKosjek,RadmilaMilačič,SašaNovak,MajaRemškar,JanezŠčančar,

PolonaVreča,DavidHeathInštitut»JožefStefan«,Ljubljana,Slovenija

MednarodnapodiplomskašolaJožefaStefana,Ljubljana,SlovenijaIzvlečekERAkatedra»ISO‐FOOD«zauporabo izotopskih tehnik zaanalizokakovosti, varnosti insledljivosti živil, deluje kot samostojni center na Institutu »Jožef Stefan« na področjuanalize živil in krme. Katedra izvaja interdisciplinarne raziskave, ki povezujejo različnedejavnosti in bo nadgradila obstoječe znanje na področju radiokemije, izotopskebiogeokemije, elektronske mikroskopije in mikroanalize nanodelcev in drugihkombiniranih analiznih tehnik (profiliranje organskih spojin in NMR). S pomočjomultivariatnih statističnih obdelav in podatkovnega rudarjenja bo razvijala strategije zapreverjanjeporeklakmetijskihpridelkovinprehrambnihproizvodov,pridelovalnihpraks,onesnaženjaznamernoalinenamernododanimisubstancamiindoločanjaviraonesnažilv hrani. Razvijala bonove jedrske in sorodne tehnike za potrebe sledljivosti, porekla inpristnostiživilnaosnovielementnesestaveinbiomarkerjev.Natanačinbomodopolniliinrazširiliobstoječebazepodatkovpristnihživilvključnozživilimediteranskegaizvorakotsovinoinoljčnooljeinstemomogočilizaščitoživildoločenegageografskegapodročja.Ključnebesede:izotopsketehnike,onesnažila,kakovost,varnost,sledljivost


66

Focusedworkshopseffectivelyimprovedtheawarenessandknowledgeofyouthaboutsafefoodpreparation

AndrejOvca1,MojcaJevšnik1,GregorJereb1,PeterRaspor2

1FacultyofHealthSciences,UniversityofLjubljana,Ljubljana,Slovenia2FacultyofHealthSciences,UniversityofPrimorska,Izola,Slovenia

AbstractEducation and training about basic food safety principles are emphasized as importantfactors contributing to the reduction of foodborne illnesses. However, it is of crucialimportancethatthemessagebespecificallytailoredandtask‐specificwithregardstotheneedsofthetargetgroup.Across‐sectionalpre‐test/post‐testsurveywithacontrolgroupwasadministeredamong11‐yearsoldchildren(N=1272).Workshopaddressedthemostcommonmistakesdonebyconsumersduringfoodpreparation.Intheinterventiongroup,afterthebaselinewasdetermined,oneweeklatertheparticipantstookpartinthefocused45minutesworkshop.Aftertheworkshopwasconcluded,participantsintheinterventiongroup answered the questionnaire once again, oneweek (1st follow‐up) and onemonth(2ndfollow‐up)later.Participantsinthecontrolgroupdidnottakepartintheworkshop.The results show considerable change in susceptibility towards food‐related risk anddemonstrate that activities during the workshop were recognized by respondents asfeasible in the domestic environment. The improvements are of a long‐term nature.Improvementbecomesmoresignificantifsubstantiatedwithpracticalactivity.Theresultsarealsoprovingthatthiskindofteachingstyleisappropriatetoinfluenceyoungpeople’sperceptiontowardsfood‐relatedrisk.Keywords:foodsafety,education,microbiologicalhazards

Usmerjenedelavniceučinkovitoizboljšajozavedanjeinznanjemladostnikov

gledevarnepripravehrane

AndrejOvca1,MojcaJevšnik1,GregorJereb1,PeterRaspor21Zdravstvenafakulteta,UniverzavLjubljani,Ljubljana,Slovenija

2Fakultetazavedeozdravju,UniverzanaPrimorskemIzola,SlovenijaIzvlečekIzobraževanje in usposabljanje o osnovnih principih zagotavljanja varnosti živil stasplošno poudarjena kot pomembna dejavnika, ki prispevata k zmanjšanju zdravstvenihtežavpoveznihshrano.Vendarpa jepri temključnegapomena,dasta takovsebinakotpristop specifična in posebej prilagojena potrebam in posebnostim ciljne skupine. Vraziskavipresečnega tipasmonaprimeru11‐letnikov (N=1272)ugotavljaliučinkovitostciljane učne delavnice, kjer so bile obravnavane najpogostejše napake potrošnikov pripripravihrane.Veksperimentalniskupinijepoposnetkuzačetnegastanjapoenemtednusledila 45 minutna delavnica. Sledilo je merjenje njenega kratkoročnega (1 teden podelavnici) in dolgoročnega (1 mesec po delavnici) učinka. Vzporedno se je anketiranjeizvajalo tudi vkontrolni skupini, kinibilaudeleženavdelavnici.Rezultati kažejo,da soaktivnostidelavnicesstraniudeležencevprepoznanekotpovsemmožnevdomačikuhinji.Bistvena sprememba se kaže v večji občutljivosti oz. zaznavanju ranljivosti s straniudeležencev eksperimentalne skupine v povezavi z dojemanjem mikrobiološkegatveganja. Napredek v eksperimentalni skupini po izvedeni delavnici se kaže na vsehpodročjihmerjenjainjedolgoročnegaznačaja.Napredekjestatističnoboljznačilenvtistihsegmentih,kisobilitekomdelavnicepodprtispraktičnoaktivnostjo.Rezultatipotrjujejo,da je tovrstenpristopuspešenvprimeru izbraneciljne skupine inbi lahkobil smiselnoprenesentudinapreostalesegmenteprehraneoz.prehranjevanja.Ključnebesede:varnahrana,izobraževanje,delavnica,mikrobiološkotveganje


67

Declarations,forwardlooksandpositionpapers:Thetoolstostimulatedevelopmentandnetworkinginitiatives

PeterRaspor

Facultyofhealthsciences,UniversityofPrimorska,Izola,SloveniaAbstractDeclaration is a strategic document which gained on its legitimacy in the last century.Although the document is not legally binding act, many experts coming from field ofmicrobiology, food technology andnutritionopted for it. Result of this isDeclarationofMicrobiology, which was for the first time presented to the public in 2003 at the firstCongress of European Microbiologists, and the Declaration on Food, Nutrition andTechnology(EFTND),whichwasforthefirsttimepresentedtothepublicin2008atthefirstEuropeanCongressonFood,Technology,andNutrition,alsoinLjubljana.Contentofthedeclarationsrises frombasichumanrights linkedtotheareaofexpertiseandto thefield of communication and knowledge transfer between experts and by that betweenscientific fields. In lastdecadeforwardlookswereperformedinclosecollaborationwiththeECservices involvedand theSCARworkinggroup.Wereviewandanalyze foresightinformationrelatingtoEuropeanagricultureinrelationto8majordrivingforces.Ontheotherhandwealsobulledscenariosonhowthefuturemaydevelop,basedonacoherentandinternallyconsistentsetofassumptionsaboutkeydrivingforcesandrelationshipsinCOST/ESF umbrella. In this respect SCAR scenario from 2007 and COST/ESF scenariofrom2009wasanalyzed.Thethirdlevelofdocumentsissocalledpositionpaperasconedin the topic of foodwastage in 2014.Allmentioneddocuments are important tobridgenegativeimpactofpastdevelopmentwithfuturetrendsincomparisontocurrentstateoftheart.Key words: declaration, food, microbiology, nutrition, technology, forward looks;scenarios,positionpapers

Izjave,predvidevanjainstališča:orodjazaspodbujanjerazvojainpobudmreženja

PeterRaspor

Fakultetazavedeozdravju,UniverzanaPrimorskem,Izola,SlovenijaIzvlečekDeklaracijajestrateškidokument,kijepridobilanasvojilegitimnostivzadnjemstoletju.Čeprav dokument ni pravno zavezujoč akt, so se mnogi strokovnjaki, ki prihajajo izpodročij mikrobiologije, živilske tehnologije in prehrane odločili za javno izjavo, dapokažejostanjeinpomenpodročja.Posledicatehaktivnostisoizjavezamikrobiologijo,kijebilaprvičpredstavljenajavnostileta2003naprvemkongresuevropskihmikrobiologov,v Ljubljani in deklaracije o hrani, prehrani in tehnologiji (EFTND), ki je bila prvičpredstavljenajavnostivletu2008naprvemevropskemkongresuzahrano,tehnologijeinprehrano, prav tako v Ljubljani. Obe izjavi predstavljata svoje poglede in strokovneusmeritve za nadaljnje ukrepanje na lokalni, nacionalni in globalni ravni. Pregledali inanalizirali smo predvidevanja v zvezi z evropskim agro živilskim področjem. Na drugistrani pa smo gradili scenarije prihodnjega razvoja, ki temelji na skladnem in notranjeusklajenemnizupredpostavk.PritemjepomembnoprispevalSCARscenarijizleta2007inCOST/ESFanalizaiz leta2009,kottuditretjatemaozavržkihhranevletu2014.Vsinavedenidokumenti sopomembnizapremostitevnegativnihvplivovpreteklegarazvojainodpirajomožnostiprihodnjihtrendovrazvoja.Ključnebesede:izjava,hrana,mikrobiologija,prehrana,tehnologija,scenariji,stališča


68

Food,NutritionandHealth:Intimateconnection

PeterRasporFacultyofHealthSciences,UniversityofPrimorska,Izola,Slovenia

AbstractInstitute for Food,Nutrition andHealth (IŽPZ) is a point for the integrationof researchactivities in thefieldofnutritionandhealthsciences.Astrongconnectionbase is in thiscontext linked to the sustainable development of production, processing and foodpreparationandpreservationandhumanhealthcanbeforeseenalongthespectrumoftheactivities.Notonlythefooddietalsolifestylechangetraditionalsocietywhichismoreandmoreorientedtourbanareasthathaslessandlesscontactwiththenaturalenvironment.Therefore, it is necessary to begin to offer alternatives to diet and lifestyle in order tomaintain sustainable development and a healthy human population in a healthyenvironment. Intersection of three Institute activities contributes the necessaryinnovationsandawarenessinbothtechnicalandtechnological,aswellasanthropologicalview.Startingfromthebasicprinciplesofcurrentstateweshouldtakeinthenextdecadethe opportunity to develop it further along following trends: A. Using opportunities ofcultural plants, animals and micro‐organisms necessary for self‐sufficiency inMediterraneanregion;B.Recordingofregionalfoodsanddietaryandlifepatternsforthepurpose of culture preservation and development of new solutions with traditionallyknownvalues;C.Thedevelopmentofpotentfoods,nutrientsandproductsforhumansintheoptimallifecycleandhealthcomplexsituations;D.DesignlifepatternsPlatformwhichwillkeepamanfromrigidurbanstructures incontactwithnatureandhealthy lifestyle.Diet and way of life are profoundly changing the traditional society and stream it intourbanareasthathavelessandlesscontactwiththenaturalenvironment.Thereforeit isnecessary to begin to offer alternatives in the diet and lifestyle in order to maintainsustainabledevelopmentandahealthyhumanpopulation.Keywords:food,nutrition,health,institute,vision

Hrana,prehranainzdravje:intimnapovezava

PeterRaspor

Fakultetazavedeozdravju,UniverzanaPrimorskem,Izola,Slovenija

IzvlečekInštitut za živila, prehrano in zdravje (IŽPZ) je okolje za povezovanje raziskovalnihdejavnosti na področju prehranskih in zdravstvenih ved. Močna povezava bazira natrajnostnem razvoju proizvodnje, predelave in priprave hrane ter ohranjanju zdravja.Presečiščetrehdejavnostiinštitutaprispevapotrebnenovostiinozaveščenostivtehničnotehnološkem, kot tudi antropološkem pogledu. Izhajajoč iz temeljnih načel sedanjefakultete moramo izkoristiti v naslednjem desetletju priložnost razvoja. Posledičnodelujejo skupaj naslednji trendi: A. Uporaba priložnosti kulturnih rastlin, živali inmikroorganizmov, ki so potrebni za samozadostnost v Sredozemlju; B. Evidentiranjeregionalnih živil in prehranskih in življenjskih vzorcev za namen ohranjanja in razvojanovih rešitev s tradicionalno znanimi vrednostmi; C. Razvoj živil, hranilnih snovi inproizvodov za ljudi v optimalnem življenjskem ciklu in kompleksnih situacijah; D.Oblikovanježivljenjskivzorcev,kivodijočlovekaiztogihurbanihstrukturvstikznaravoin zdrav življenjski slog. Prehrana in način življenja korenito spreminja tradicionalnodružboinjopotiskavurbanaobmočja,kiimajovsemanjstikaznaravnimokoljem.Zatojetreba začeti ponuditi alternative v prehrani in načinu življenja, da bi ohranili trajnostnirazvojinzdravočloveškodružbo.Ključnebesede:prehrana,prehrana,zdravje,zavod,vizija


69

StudyofmicroorganismsuccessioninproductionandcuringoftraditionalPitsilia(Cyprus)sausagesandham

EleniSavva,PhotisPapademas,DimitrisTsaltas


AbstractCured meats of “Pitsilia” are one of the main traditional products of the mountainousregionofPitsilia‐Cyprus.Pitsiliaisarockylandonverysteepslopesknownforproducingapples, grapes,wine and curedmeats. The region complemented by eastern, north andsoutheasternpartoftheTroodosMountainatelevationsbetween500and1600metersandincludesvillagesfromthedistrictsofLimassolandNicosia.Curedmeatsaremadeinsmall scaleproductionunits,basedon theexperienceof theproducer,using thenaturalmicrobial flora of red local wine and the environment. Sausages and Ham (called“Chiromeri”)arethemostpopularcuredmeatsof“Pitsilia”.Theaimofthisstudywasthecharacterization of microbial succession that occurs in Sausages and Ham of “Pitsilia”.Microbiological (enumeration and isolation of microorganisms) and molecularidentificationby sequencing the 16S rRNAand ITS rRNAwereperformed from isolatedmicroorganisms from all stages of the production processes. In addition, swab sampleswere also collected from smoking‐houses for molecular identification of the naturalmicroflora. The main microorganisms that were identified in sausages wereSaccharomyces cerevisiae, Lactobacillus sakei and Candida spp. From the samples thatwerecollectedbyswab,Staphylococcussaprophyticus,DebaryomyceshanseniiandCandidaspp.dominated.Detaileddatawillbepresentedinordertoassistfurthercharacterizationofthesefermentedproducts.Keywords:curedmeats,wine,sausages,ham,yeast,bacteria,L.sakei,S.cerevisiae

MikrobnadinamikamedproizvodnjoinzorenjemtradicionalnihciprskihfermentiranihmesnihizdelkovPitsilia

EleniSavva,PhotisPapademas,DimitrisTsaltas


IzvlečekFermentiranimesniizdelki“Pitsilia”soeniodglavnihtradicionalnihproizvodovhriboviteregije Pitsilia na Cipru. To je skalnato in strmo področje (500‐1600 m) med Limo inNikozijo,znanopopridelavijabolk,grozdja,vinainfermentiranihmesnihizdelkov.Slednjiso izdelani obrtniško, na osnovi naravnih danosti ter izkušenj pridelovalcev z naravnomikrobiotoinlokalnimrdečimvinom.Najboljznanesoklobaseinpršut(t.i.“Chiromeri”).Vštudijisoopisalimikrobnodinamikomedproizvodnjoklobasinpršuta“Pitsilia”.Polegkvantifikacije in izolacije je bila opravljenamolekularna identifikacija s sekvenciranjem16SrRNKbakterijinITSrRNKkvasovkizvsehstopenjproizvodnje.Zbrisisoidentificiralimikrobioto v proizvodnih prostorih. Najpomembnejši identificirani organizmi so biliSaccharomycescerevisiae,Lactobacillussakei inCandida spp., izbrisovpaStaphylococcussaprophyticus, Debaryomyces hansenii in Candida spp. Podrobnješi rezultati bodopredstavljenizanadaljnjokarakterizacijoproizvodov.Ključnebesede:fermentiranimesniizdelki,vino,fermentiraneklobase,pršut,kvasovke,bakterije,Lactobacillussakei,Saccharomycescerevisiae


70

Mead–Nectarofgodsrediscovered

DanielaSmogrovicovaFacultyofChemicalandFoodTechnology,SlovakUniversityofTechnologyinBratislava,

Bratislava,SlovakiaAbstractCreatingnewbeverages,mead,oftenreferredtoas"honeywine"havebeenrediscoveredasahealthtonicdrinkwithagoodlevelofantioxidantsfromhoney.Thebasicanalyticalparameters and aroma compounds of three Slovak and two South Africanmeadsweresummarised.TheethanolconcentrationoftheSlovakmeadswasabout13.5%(v/v),theresidualsugars,dependingonthemeadstyle,rangedapproximately from140g/to200g/l. In the South African meads, the average ethanol concentration was 12 % and theaverageresidualsugarcontentabout70g/l.TheresidualsugarcontentinalltypesoftheSlovakmeadswassignificantlyhigher.TheacidityoftheSouthAfricanmeadswasslightlyhigherthanthatoftheSlovakones,whiletheextractandproteincontentswerehigherinall of the Slovak meads. No significant differences were found in the total polyphenolcontent,whichrangedfrom178mg/lto242mg/lofgallicacidequivalents.Ethylacetaterepresentedthemaincomponentofallvolatilecompoundsacrossallthesamplestested,withasignificantlyhigherconcentrationintheSlovakmeads(46.3‐60.03mg/l)comparedtotheSouthAfricanones(16.35mg/l–16.97mg/l).HigheralcoholsweremoreprevalentinSouthAfricanmeads.Financing:theScientificGrantAgencyoftheMinistryofEducationoftheSlovakRepublicandtheAcademyofSciences,registrationnumber1/0560/14.Keywords:mead,honeyantioxidants,beverages

Medica–Ponovnoodkritnektarbogov

DanielaSmogrovicovaFacultyofChemicalandFoodTechnology,SlovakUniversityofTechnologyinBratislava,

Bratislava,SlovakiaIzvlečekPrirazvojunovihpijačvseboljvospredjestopamedica, imenovanatudi"medenovino",kotzdravapijačazvelikovsebnostjoantioksidantovizmedu.Vprispevkusopredstavljeniosnovni analitski parametri ter vsebnost aromatičnih spojin treh slovaških in dvehjužnoafriških medic. V slovaških medicah je bila koncentracija etanola 13.5 % (v/v),preostaneksladkorjevpajeznašalmed140g/in200g/linjebilodvisenodtipamedice.Vjužnoafriškihmedicahjebilapovprečnakoncentracijaetanola12%,povprečnavsebnostpreostankovsladkorjevpa70g/l.Kislost južnoafriškihmedic jebilavišjavprimerjavi sslovaškimi, vsebnost ekstraktov in beljakovin pa je bila višja v slovaških medicah.Vsebnosti fenolov soznašalemed178mg/ldo242mg/l, izraženekot ekvivalenti galnekisline,vendarbistvenih razlikmedmedicaminibilo.Medhlapnimispojinami jevvsehvzorcihprevladovaletilacetat,zvišjimikoncentracijamivslovaškihmedicah(46.36‐60.03mg/l) v primerjavi z južnoafriškimi (16.35 mg/l‐16.97 mg/l). Višji alkoholi so bilipogostejšivjužnoafriškihmedicah.Ključnebesede:medica,antioksidantivmedu,pijače


71

Thymeandoliveextractsaresubjecttoeffluxandshowanti‐adhesiveeffectsagainstCampylobacterjejunionpolystyreneandintestineepithelialcells

MajaŠikićPogačar1,2,AnjaKlančnik1,FranzBucar3,TomažLangerholc4,SonjaSmole

Možina11BiotechnicalFaculty,UniversityofLjubljana,Ljubljana,Slovenia;2MedicalFaculty,

UniversityofMaribor,Maribor,Slovenia;3InstituteofPharmaceuticalSciences,UniversityofGraz,Graz,Austria;4FacultyofAgricultureandLifeScience,UniversityofMaribor,Hoče,

SloveniaAbstractCampylobacter is the most frequent bacterial gastrointestinal pathogen in the EU. Newstrategiestargetingearlystageinfectionhavebecomecrucialtocontrolitsprevalence.Weinvestigated potential impact of the extracts from agro‐food waste material of thyme(Thymus vulgaris) and olive leaves (Olea europaea). Phytochemical analysis of thymeethanolic extract (TE), post‐hydrodistillation residue (TE‐R) and olive leaf extract (OE)wasdonebyHPLC‐PDAanalysis.Withgene‐specificknock‐outmutantsandefflux‐pumpinhibitorsweshowedCmeABCasthemostactivepumpofC. jejuni,especiallyinbiofilm.To avoid selection pressure for the emergence of antimicrobial resistance, we targetbacterialadhesionasthefirststepinbiofilmformationandcolonization.TEandTE‐Rintherange0.2to12.5mg/LreducedC. jejuniadhesiontopolystyrenebyupto30%.andOEfrom3.125mg/Lto200mg/Lby10%to23%.Ontheotherhand,C.jejuniadhesiontoPSI cl1 cells was inhibited by almost 30 % over a large concentration range of theseextracts.Our findingssuggestthatTEorTE‐Rasagro‐foodwastematerialandOEasbyproductsrepresentasourceofbioactivephytochemicalswhichcouldbeutilizedfurtherasagentsthatpreventbacterialadhesion.Keywords:bacterialadhesion,efflux,resistancemodulation,C.jejuni,polystyrene,PSIIzvlečkitimijanainlistjaoljkzmanjšujejomembranskiefluksinadhezijobakterijCampylobacterjejuninapolistireninčrevesneepitelnecelice

MajaŠikićPogačar1,2,AnjaKlančnik1,FranzBucar3,TomažLangerholc4,SonjaSmole

Možina11Biotehniškafakulteta,UniverzavLjubljani,Ljubljana,Slovenija;2Medicinskafakulteta,UniverzavMariboru,Maribor,Slovenija;3Inštitutzafarmacevtskeznanosti,UniverzavGradcu,Gradec,Avstrija,4Fakultetazakmetijstvoinbiosistemskevede,Univerzav

Mariboru,Hoče,Slovenija

IzvlečekKampilobaktri so najpogostejši bakterijski vzrok črevesnih okužb ljudi. Za njihovoomejitev je ključen nadzor začetnih faz okužbe. V temdelu smo raziskovali potencialnouporabnost izvlečkov odpadnega materiala timijana (Thymus vulgaris) po destilacijieteričnegaoljainlistjaoljke(Oleaeuropaea).Kemijskakarakterizacijaetanolnegaizvlečkatimijana (TE), po‐destilacijskega ostanka (TE‐R) ter listja oljke (OE) je bila opravljena zanalizoHPLC‐PDA.ZmutantivgenihizlivnihčrpalkinkemijskimiinhibitorjiefluksasmopotrdilisistemCmeABCkotnajpomembnejšipriizločanjuprotimikrobnihsnoviizcelic,šeposebejvbiofilmu.Zapreprečevanjeselekcijskegapritiskazarazvojodpornostibakterijjepomembno zmanjšati adhezijo bakterij na površinah in v črevesju. TE in TE‐R stazmanjšalaadhezijobakterijnapolistirenudo30%vkoncentracijahod0.2do12.5mg/L,OEmed3.125in200mg/Lpaod10%do23%.AdhezijanačrevesnecelicePSIcl1jebilazmanjšana za skoraj 30% v širokem območju koncentracij vseh uporabljenih izvlečkov.Analiziranimaterialisoviraktivnihrastlinskihučinkovinzanadzorbakterijskeadhezije.Ključnebesede:bakterijskaadhezija,efluks,odpornost,C.jejuni,polistiren,PSIcelice


72

Microbiologicalsafetyandstabilityofbeepollen

KatarinaŠimunović1,NatašaLilek2,KlemenSchara1,MancaPerko1,DejanVozlič1,BoštjanNoč2,SonjaSmoleMožina1

1BiotechnicalFaculty,UniversityofLjubljana,Slovenia,2SlovenianBeekeepers´Association,BrdopriLukovici,Slovenia

AbstractBee pollen is an important nutrient for bees, and due to its composition and its healthbenefits,itisalsoimportantinhumannutrition.Beepollenisaseasonalproductandcanbe heavily contaminated bymicroorganisms,which can influence its quality, safety andstability.Duringthisresearchwehavestudiedtheinfluenceofbeepollentrapmaterials,thetimeandfrequencyofcollecting,thetemperatureandthedurationofstorage,andthetemperatureofdrying,on themicrobiological indicatorsof thequalityandsafetyofbeepollen. Fresh, unprocessed bee pollen is a quickly perishable foodstuff with a highmicrobialloadandisdurableforonlyacoupleofdaysatroomtemperature.Storageinarefrigerator only slightly prolongs its shelf‐life. Different bee pollen trap materials hadlittle influenceon themicrobiological countof thebeepollendue to the largemicrobialload of the bee pollen itself. Beside freezing, the optimal way of preserving bee pollenappearstobedryingitat35°Cfor48h,asthisensuresstability(especiallypreventsyeastspoilage)anddoesnotdeterioratethetextureandsensorypropertiesofbeepollen.Theresultswillbeusedforpreparationoftheguidelinesforsafeproductionandconsumptionofbeepollen.Keywords:beepollen,microbiologicalsafety,quality,stability

Mikrobiološkavarnostinobstojnostcvetnegaprahu(osmukanca)

KatarinaŠimunović1,NatašaLilek2,KlemenSchara1,MancaPerko1,DejanVozlič1,BoštjanNoč2,SonjaSmoleMožina1

1Biotehniškafakulteta,UniverzavLjubljani,Ljubljana,Slovenija2ČebelarskazvezaSlovenije,BrdopriLukovici,Slovenija

IzvlečekCvetniprahjepomembnohraniločebel,zaradisvojesestaveinugodnegavplivanazdravjepajepomembentudivprehraniljudi.Cvetniprahjesezonskipridelekinjelahkomočnokontaminiranzmikroorganizmi,karvplivananjegovokakovost,varnostinobstojnost.Vraziskavi smo preučili vpliv materiala smukalnikov, časa in pogostosti odvzematemperature in časa shranjevanja ter temperature sušenjanamikrobiološkepokazateljekakovosti in varnosti cvetnega prahu. Svež neobdelan cvetni prah je hitro pokvarljivoživilozvisokomikrobiološkoobremenitvijoinjeprisobnitemperaturiobstojenlenekajdni. Hranjenje v hladilniku le nekoliko podaljša rok obstojnosti. Različni materialismukalnikov zaradi velike mikrobiološke obremenitve samega cvetnega prahu nisobistveno vplivali na mikrobiološko kakovost in obstojnost cvetnega prahu. Polegzamrzovanja se je kot optimalni način konzerviranja izkazalo sušenje pri 35 °C 48 h, kizagotovi obstojnost (predvsem zavre kvar zaradi kvasovk), a šene poslabša teksture insenzoričnesprejemljivosticvetnegaprahu.Rezultatibodoosnovazapripravosodobnejšihsmerniczaracionalnoinvarnoproizvodnjoinpotrošnjocvetnegaprahu.Zahvala:AvtorjisezahvaljujejozasofinaciranjeraziskavessredstviEUzarazvojkadrovvokviruOPRČV2007–2013(Pokreativnipotidopraktičnegaznanja)terpodjetjuHofer.Ključnebesede:cvetniprah,mikrobiološkavarnost,kakovost,obstojnost


73

CellsurfaceshydrophobicitycreatepotentialforyeastCandidaspp.andPichiaspp.toadheretodifferentsurfaces

RužicaTomičić1,MarijaKurinčič2,PeterRaspor3

1FacultyofTechnology,UniversityofNoviSad,NoviSad,Serbia;2BiotechnicalFaculty,UniversityofLjubljana,Ljubljana,Slovenia;3FacultyofHealthSciences,Universityof

Primorska,Izola,SloveniaAbstractTheaimofthisstudywastoassessthepotentialofCandidaandPichiaspeciestoadheretostainlesssteel(AISI304)materialwithdifferentdegreesofsurfaceroughness(Ra=25.20‐ 961.9 nm) and polystyrene. The influence of cell surfaces hydrophobicity and surfaceroughness of stainless steel on the degree of yeasts adhesion was investigated. Cellsurfaceshydrophobicity (CSH)wasmeasuredby themicrobialadhesion tohydrocarbon(MATH)method.Theadhesionoftheyeastsstrainstopolystyreneandstainlesssteelwasassessedbycrystalvioletstaining.TheresultsshowedthatallCandidaandPichiastrainshave been able to adhere to polystyrene and stainless steel surfaces in a species‐ andstrain‐dependentmanner,withC.albicansshowingahigherabilitytoadhereonthebothsurfaces compared with non‐albicans Candida species, while P. pijperi showed higherability tobind to thestainlesssteelbut less to thepolystyrene thanP.membranifaciens.CSH values showed that tested non‐albicans Candida strains and Pichia strains werestronglytomoderatelyhydrophobicwhileC.albicansstrainwasmoderatelyhydrophilic.Nocorrelationwasfoundbetweencellsurfaceshydrophobicityandadhesionofyeastcellstopolystyreneandstainlesssteelsurfaces(P>0.10).Therewassignificantdifferenceincelladhesiononalltypesofstainlesssteelsurfacesforalltestedstrains(P<0.05).Keywords:adhesion,Candidaspp.,Pichiaspp.,polystyrene,stainlesssteelsurfaces,cellsurfaceshydrophobicityHidrofobnostceličenpovršineustvarjapotencialzavezavokvasovkCandida

spp.inPichiaspp.narazličnepodlage

RužicaTomičić1,MarijaKurinčič2,PeterRaspor31FacultyofTechnology,UniversityofNoviSad,NoviSad,Serbia;2Biotehniškafakulteta,UniverzavLjubljani,Ljubljana,Slovenija;3Fakultetazavedeozdravju,Univerzana

Primorskem,Izola,SlovenijaIzvlečekCilj raziskave je bil oceniti potencial izbranih vrst Candida sp. in Pichia sp. vezave napovršinenerjavnegajekla(AISI304)zrazličnimistopnjamihrapavosti(Ra=25,20‐961,9nm) in polistirena. Raziskali smo vpliv hidrofobnosti površin celic in površinskehrapavostinerjavnega jeklana stopnjooprijemakvasovk.Hidrofobnost celičnepovršine(CSH)smomerilizmetodomikrobneadhezijenaogljikovodik(MATH).Adhezijaizbranihsevov kvasovk na polistiren in nerjavno jeklo je bila merjena s kristalno vijoličnimbarvanjem.Rezultatisopokazali,dasobilevsevrsteCandidainPichiasposobneoprijetisepolistirenainjeklenihpovršinrazličnihhrapavosti.Dokazalismosevnospecifičnost,sajC.albicansprikazujevišjosposobnostoprijemanaobehpovršinahvprimerjavizne‐albicansCandida vrstami,medtemko jeP.pijperi pokazala večjo sposobnost vezavenanerjavnajekla inmanjnapolistirenkotP.membranifaciens.Dokazalismotudi,dasobili testiranisevi,kinisopripadalivrstiC.albicansinPichia,bilizmernohidrofobnimedtem,kosejeC.albicanspokazalakotzmernohidrofilna.MedCSHinadhezijocelickvasovknapolistireninnerjavnojeklonibilomogočenajtinobenekorelacije(P>0,10).Ključnebesede:Adhezija,Candidaspp,Pichiaspp,polistiren,nerjavnojeklo,površine,celičnapovršina,hidrofobnost


74

ProbioticyeastSaccharomycesboulardii(nom.nud.)modulatesadhesivepropertiesofCandidaglabrata

ZoricaTomičić1,JureZupan2,TadejaMatos3,PeterRaspor2

1InstituteofFoodTechnology,UniversityofNoviSad,NoviSad,Serbia;2FacultyofHealthSciences,UniversityofPrimorska,Izola,Slovenia;3InstituteofMicrobiologyand

Immunology,MedicalFaculty,UniversityofLjubljana,Ljubljana,SloveniaAbstractFollowing the widespread use of immunosuppressive therapy together with broad‐spectrumantimycotictherapy,thefrequencyofmucosalandsystemicinfectionscausedbyCandidaglabratahasincreasedsignificantly.C.glabrataisconsideredasthesecondmostfrequentlyisolatedpathogenicyeastafterCandidaalbicans.DuetoincreasingresistanceofC.glabrata toexisting drugs, it is very important to look for new strategies helping thetreatmentofsuch fungaldiseases.An increasingnumberofpotentialhealthbenefitsarebeingattributedtoprobiotictreatments.Theyincludevariousbacterialprobiotics,whileamongyeastonlySaccharomycesboulardii(nom.nud.)isusedextensively.S.boulardii isvery efficient as a biotherapeutic agent for the prevention and treatment of intestinaldiseases,mainly diarrhea. The beneficial effect of S. boulardii in the case ofC. glabratainfections have not been studied yet. Also, the influence ofS.boulardii presence on theefficiencyofC.glabrata virulence traits, like adhesionandantimycotic resistance, isnotknown.Therefore,wetestedtheadhesionof48C.glabratastrainsinaco‐culturewithS.boulardiitopolystyrenesurfaceatdifferenttemperatures,pHvaluesandinthepresenceofthreeclinicallyimportantantifungaldrugs.WeshowasignificantrepressiveeffectsofS.boulardii on C. glabrata adhesion, resulting in lower effective concentration ofantimycotics,butwealsoshowthattheseeffects,includingapossiblestimulativeeffectonC.glabrataadhesion,ishighlydependentonconditions.Keywords:adhesion,Candidaglabrata,Saccharomycesboulardii,antimycoticsProbiotikSaccharomycesboulardiimoduliraahdezivnosposobnostkvasovke

Candidaglabrata

ZoricaTomičić1,JureZupan2,TadejaMatos3,PeterRaspor21InstituteofFoodTechnology,UniversityofNoviSad,NoviSad,Serbia;2Fakultetazavede

ozdravju,UniverzanaPrimorskem,Izola,Slovenija;3Inštitutzamikrobiologijoinimunologijo,Medicinskafakulteta,UniverzavLjubljani,Ljubljana,Slovenija

IzvlečekPogostnostsluzničnihinsistemskihinfekcijskvasovkoC.glabratajevporstu.C.glabrataveljazadrugonajpogostejšopatogenokvasovko,takojzakvasovkoC.albicans.PolegtegajeC.glabrataodpornaprotinekaterimnajpogostejeuporabljenimantimikotikom,zatojepomembno, da poiščemo nove strategije zdravljenja okužb. Hkrati pa se probiotikompripisujevednovečpozitivnihzdravstvenihučinkov.Tivključujejobakterijsketerkvasneprobiotike,medkaterimijekvasovkaSaccharomyces.S.boulardiijeizrednoučinkovitapripreprečevanju in zdravljenju bolezni prebavil. Pozitivni učinki S. boulardii v primeruokužbsC.glabratašenisobiliproučevani.Enakoveljazavirulentnedejavnikekotstanpr.adhezija ter odpornost na antimikotike. Preučevali smo adhezijo 48 sevov kvasovke C.glabrata v ko‐kulturi s probiotikom S. boulardii na polistirensko površino v prisotnostirazličnihtemperatur,različnihpHvrednostihtertrehkliničnopomembnihantimikotikov.Pokazali smo signifikantno represivni učinek probiotika S. boulardii na adhezijo C.glabrata, kar se je odražalo tudi v možnosti uporabe nižje efektivne koncentracijeantimikotikov.Pritemsmopravtakopokazali,dajetaučinek,ki jevposebnihprimerihlahkotudistimulativennaadhezijoC.glabrata,močnoodvisenodpogojev.Ključnebesede:adhezija,Candidaglabrata,Saccharomycesboulardii,antimikotiki


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Newbiosensorstodetectpollutantsinthevicinityoffishfarms

ValentinaTurk1,OliverBajt1,WillemHaasnoot2,MatthewBurlington2,DuarteTito3,SarahHeub4

1MarineBiologyStationPiran,NationalInstituteofBiology,Piran,Slovenia;2RIK‐RIKILTInstituteofFoodSafety,TheNetherlands;3EPL‐ElysiumProjectLtd.,UnitedKingdom;

4CSEMSA,MicroelectronicsDivision,Switzerland

AbstractDetectionofendocrinedisruptingcompoundsinfoodorwaterisimportantforprotectionofwaterandfoodaswellassensitiveenvironmentalsitesandtoreducetheriskoftoxinsentering the food chain. Preliminary measurements of estrogens were performed withnew biosensors that were developed and tested within the RADAR project. Biosensorswiththeproteinstructuressimilartoaquaticorganisms’receptorsforbindingendocrinedisruptive compounds such as estrogenic substances and polycyclic aromatichydrocarbonsweredesigned.TheseawatersampleswerecollectedatdifferentsitesintheinnerpartoftheBayofPiranwherefishcagesarelocatedandinthevicinityoftheoutletofthesewagefromWWTPPiran.WemadeseveralexperimentswiththeBiacorereceptorassayandELISAwereusedasanalyticaltechniquesKey words: Biosensors, aquaculture, pollutants, endocrine disrupting compounds,estrogensPrimeruporabebiosenzorjevzadetekcijoonesnažilvokoliciribogojnic

ValentinaTurk1,OliverBajt1,WillemHaasnoot2,MatthewBurlington2,DuarteTito3in

SarahHeub41MorskabiološkapostajaPiran,Nacionalniinštitutezabiologijo,Piran,Slovenija;2RIK‐RIKILTInstituteofFoodSafety,TheNetherlands;3EPL‐ElysiumProjectLtd.,United

Kingdom;4CSEMSA,MicroelectronicsDivision,SwitzerlandIzvlečekRazvojmetodzadoločanjevsebnostionesnažilkotsohormonskimotilcijepomembenzanadzorkakovostivoda,hrane,kottudivodnegaokoljainzapreprečevanjevnosanevarnihspojin v prehransko verigo. V okviru RADAR (Rationally Designed Aquatic Receptorsintegrated in label‐free biosensor platforms for remote surveillance of toxins andpollutants) projekta smo opravili preliminarnemeritve vsebnosti estrogenov s pomočjobiosenzorjev, ki temeljijo na uporabi rekombinantnih beljakovin receptorjev, ki vežejohormonske motilce kot so estrogeni in policiklični ogljikovodiki. Delovanje biosenzorjasmo preizkusili v vzorcih morske vode, vzorčene na različnih lokacijah v okoliciribogojnicevnotranjostiPiranskegazalivainbližinipodvodnegaizpustačistilnenaprave.Rezultate meritev biosenzorja smo potrdili z meritvami Biacore detektorja in ELISAtestom.Ključnebesede:Biosenzorji,akvakultura,onesnažila,hormonskimotilci,estrogeni


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TheinfluenceofSloveniantraditionalandmodifiedSpanishstyleproductiontechnologyonthesensoryqualityoftableolivesfromSlovenianIstria

VasilijValenčič1,ErikaBešter1,MilenaBučar‐Miklavčič1,2,BojanButinar1,TerezijaGolob3

1ScienceandResearchCentre,UniversityofPrimorska,Koper,Slovenia2LABSLLC,InstituteforEcology,OliveOilandControl,Izola,Slovenia

3BiotechnicalFaculty,UniversityofLjubljana,Ljubljana,SloveniaAbstractIstrska belica and Storta olive varieties were processed by traditional and modifiedSpanishstyleproductiontechnology.Allthephases(debitteringinwaterorlyetreatment,washing and fermentation) of the two processing technologiesweremonitored for 180days. The olives fermented spontaneously without starter culture. The biophenolextractionwasdonewithmethanol, from250mgof freezedriedandpowderedsamplewiththeadditionof1mLofinternalstandardsolution(syringicacid0.15mg/mL).Totalbiophenol content was determined by HPLC analysis. The sensory attributes weredeterminedbyninetrainedassessorsaccordingtotheofficialmethodoftheInternationalOliveCouncil.Thebitterness,hardnessandfibrousnessoftableolivesthatwereproducedusing the traditional technology, were more intensive compared to the intensities ofsamplesproducedwiththemodifiedSpanishstyle.Statisticallysignificantdifferences(t‐test, α<0.05) in the perceived bitterness, sourness and saltiness were determined.Relativelyhighamountoftotalbiophenolsinfluencedthebittertasteoftheproducedtableolives.Traditionalproductiontechnologywasbetterforprocessingthetwostudiedolivevarietiesandretainingthecharacteristicsoftheproduct.Keywords:tableolives,productiontechnology,sensorycharacteristics,biophenols

VplivslovenskegatradicionalnegainmodificiranegašpanskeganačinapredelavenasenzoričneznačilnostinamizniholjkSlovenskeIstre

VasilijValenčič1,ErikaBešter1,MilenaBučar‐Miklavčič1,2,BojanButinar1,TerezijaGolob3

1Znanstveno‐raziskovalnosredišče,UniverzanaPrimorskem,Koper,Slovenija2LABSd.o.o.,Inštitutzaekologijo,oljčnooljeinkontrolo,Izola,Slovenija

3Biotehniškafakulteta,UniverzavLjubljani,Ljubljana,Slovenija

IzvlečekPlodove Istrske belica in Štorte smo predelali na tradicionalni in modificiran španskinačin. Vse faze proizvodnje namiznih oljk (razgrenjevanje v vodi ali lugu, spiranje infermentacija) smo spremljali 180 dni. Potekala je spontana fermentacija. Biofenole smoekstrahiraliiz250mgliofiliziranihinzmletihvzorcevzmetanolomobdodatkuinternegastandarda (siringična kislina, 0.15mg/mL). Vsebnost skupnih biofenolov smo določili sHPLC.Senzoričnoocenjevanje jepotekalopometodimednarodnegasvetazaoljke(IOC),sodelovalo je 9 preskuševalcev. Ugotovili smo, da so namizne oljke, predelane stradicionalnimnačinom, bolj grenke, trde in vlaknate v primerjavi z namiznimi oljkami,predelanimi z modificiranim španskim načinom. Statistično značilne razlike (t‐test,α<0.05) smo ugotovili za zaznavo grenkega, kislega in slanega okusa namiznih oljk.Ugotovili smo tudi pozitivno zvezo med zaznavo grenkega okusa namiznih oljk invsebnostjo skupnih biofenolov. Ugotovil smo, da je za obravnavani sorti tradicionalninačin predelave namiznih oljk bolj primeren, saj so namizne oljke ohranile primernesenzoričneznačilnosti.Ključnebesede:namizneoljke,tehnologijapredelave,senzoričneznačilnosti,biofenoli


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InspiredfromMediteraneanforabetterfood‐qualityandhealthyporkproductsfromlocalpigbreeds–projectTREASURE

MarjetaČandek‐Potokar

AgriculturalInstituteofSlovenia,Ljubljana,SloveniaAbstract: Project TREASURE (www.kis.si) “Diversity of local pig breeds and production systems for high quality traditional products and sustainable pork chains« aimstoenhancethesustainabilityofporkchainsbasedon localpigbreedswhichprovideproducts carryingthe image of the highest quality, healthiness and animal welfare care and are typicallyhighlyappreciatedbyconsumers.Mediterraneanbasinwith itspigbreedsandproducts(in particular dry‐curedhams) inspired this project since thebuildingup of the projectstartedwith thenetworkaroundtheSymposiumonMediterraneanPig.Theactivitiesofthe project are dedicated to i) genetic characterisation of local pig breeds using novelgenomic tools and new perspectives (e.g. pilot study on gut microbiota as related tonutrition of pigs), ii) performance of local pig breeds in contrasted agro‐geo‐climaticconditions andproduction systemswith special emphasis onnutrition e.g. local feedingresources rich in antioxidants, iii) intrinsic quality and healthiness attributes of porkproductsissuefromthesebreedsandproductionsystems,iv)socio‐economicevaluation.All activities will be driven from the perspective of sustainability i.e. environmentalimpact,animalwelfare,healthinessandqualityofmeatproducts,consumeracceptabilityandmarketpotential. Keywords:pig;porkproducts;traditionalgeneticresources;productionsystems

zMediteranazaboljšohrano–kakovostneinzdravemesnineizlokalnihpasemprašičev–projektTREASURE

MarjetaČandek‐Potokar

KmetijskiinštitutSlovenije,Ljubljana,SlovenijaIzvleček: Projekt TREASURE (www.kis.si) »Diversity of local pig breeds and production systems for high quality traditional products and sustainable pork chains« sikotosnovniciljraziskav postavlja podporo razvoju trajnostnih verig oskrbe z svinjino, ki temeljijo nalokalnih pasmah, in ki zagotavljajo izdelke, ki pri potrošnikih veljajo za izjemnokakovostne in bolj zdrave ter imajo posebno veljavo, med drugim tudi zaradi skrbi zadobrobitživali.NavdihzataprojektpredstavljaSredozemljeoziromaMediteranssvojimbogastvom lokalnihpasemprašičev innjihovihproizvodov, zlastipršuta.Takoprojektnikonzorcij izhaja iz mreže partnerjev, ki se srečujejo na konferenci “Symposium onMediterraneanPig”.Aktivnostiprojekta,kibotrajal4letainvključuje25partnerjeviz9držav sonamenjene i) genetski karakterizaciji lokalnihpasemprašičev zuporabonovihgenomskih orodij in novih perspektiv kot npr. pilotna raziskava črevesnemikrobiote vpovezavi s prehrano pri lokalnih pasmah prašičev, ii) proizvodnost lokalnih pasemprašičevvrazličnihagro‐geo‐podnebnihpogojihinsistemihrejesposebnimpoudarkomnaprehraninaprimer lokalno razpoložljivimkrmnimvirombogatih z antioksidanti, iii)kakovostinzdravstveniatributimesninkiizvirajoodtehpaseminnjimlastnihsistemovreje, iv) socialno‐ekonomski vidiki teh sistemov rej. Vse aktivnosti projekta bodopreučevanezvidikatrajnostnegarazvoja,tjvplivovnaokolje,dobrobitživali,kakovostiinzdravjukoristnihatributovmesnihizdelkov,izpotrošniškegainvidikatržnegapotenciala. Ključnebesede:prašič;mesnine;tradicionalnigenskiviri;sistemireje


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PREDSTAVITEVPREDAVATELJEV/LECTURERS´CURRICULUMVITAE


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Martina AVBELJ graduated at Prva Gimnazija Maribor in 2000 with“cumlaude”andenrolledinthestudyofFoodScienceandTechnologyattheBiotechnicalFacultyinLjubljana.InthelastyearofstudiesshespentasemesteratGhentUniversityinBelgium.In2005shegraduatedwithathesisontheEffectofheavymetalsonyeastviability. In2006shewasinvolved in a bilateral project at the University of Pecs in Hungary,where she continued with the investigation of heavy metals on yeastenzymaticsystems.From2006to2007shewasateachingassistantat

the Biotechnical Faculty at the Chair of Biotechnology, Microbiology and Food SafetyenrolledinlaboratorylecturesforundergradutestudentsonthesubjectsofBiotechnologyandBioprocessing. From2007 to2013 shewas a PhD researcher exploring the field of»Yeastquorumsensing«attheChairofBiotechnology,MicrobiologyandFoodSafetyandreceived her PhD in 2013. In 2014 she received a postdoctoral projectwith the task todevelopanewfunctionalandnutritiousgluten‐freeproduct togetherwith theSlovenianleadingcompanyintheproductionofpasta,milledandbakerywares.Duringherresearchsheattendedseveralconferencesandworkshopshomeandabroad,whereshepresentedher work through scientific articles, lectures and posters. She is also a Member of theSlovenianNutritionalSocietyandtheSlovenianMicrobiologicalSociety.

DarjaBARLIČ–MAGANJAwasbornin1961,Trbovlje,Slovenia,1980‐1987 studies at the Faculty of Pharmacy, University of Ljubljana. In1987, she was employed as a young researcher at the Jozef StefanInstitute at theDepartment of Biochemistry andMolecular Biology. Atthe Biotechnical Faculty she completed master's degree in 1991 anddoctoratein1996,bothinthefieldofmicrobiologicalsciences.In1995,she was employed at the Veterinary Faculty, University of Ljubljana,where she worked as a researcher and head of the Laboratory of

molecular virology. In 1997, she was working as a visiting scientist at the NationalInstituteofAnimalViralDiseases inTuebingen,Germany. In2007,shewasemployedatthe Faculty of Health Sciences University of Primorska (UP FHS) as a lecturer and vicedeanforacademicaffairs.In2010and2011,sheworkedattheInstituteofPublicHealth(NIPH),asaheadoftheCentreforlaboratoryactivities.In2012,shecamebacktoUPFHS.Teaching: Full professor and senior researcher for microbiology field, holds subjectsMicrobiology, Pharmacology, Nutraceuticals and Prevention of nosocomial infections inthestudyprogramsNursingandNutritionalCounseling‐Dietetics,mentorandco‐mentorto students in research for different student’s awards and Bachelor's, Master's anddoctoraltheses.Research:Researchinthefieldofviralpathogensinhumansandanimalsand in the field ofmolecular diagnostics andmolecular characterization of viruses andbacteria.Bytheendof2013shewasamemberoftheresearchprogram"Animalhealth,environment and food safety". Since 2014 she is heading the research program"Conservationbiology,frommoleculestoecosystems."Shehasledtworesearchprojectsand was a partner in different domestic (ARRS, CRP, TIA) and international projects(COST,EUREKA,EUFrameworkPrograms).Bibliography:COBISScomprising349units,ofwhich75ofthemareoriginalscientificpapersandreviews.Additionaldutiesatthetimeof the record: dean of the UP FHS, a member of the editorial board of the journal“Zdravstveno Varstvo” (Slovenian Journal of Public Health), member of national andinternationalprofessionalassociations(SMD,SBD,FEMS,FEBS,IUMS,IUBS,ESVV,ISID).


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UrškaBLAZNIKgraduated1993attheUniversityofLjubljana,Facultyofchemistryandchemical technologyasaChemist/Biochemist.She isnowat the end of her doctoral study of Biomedicine at the University ofLjubljana, Faculty of Medicine. From 1993 to 2006 she worked in theRegional Institute of Public Health Kranj, specialized in SanitaryChemistry. Since2006sheworksasa scientific assistantat theNationalInstituteofPublicHealthinLjubljana.HermainresearchfieldsarePublic

Health,Foodsafety,Riskassessment,RiskcommunicationandNutrition.SheisamemberoftheWorkinggroupforreducingsaltintakeinthepopulationofSloveniaattheMinistryofHealthandmemberoftheNationalworkinggroupforfoodclaimsandnovelfoodattheMinistry for Agriculture, Forestry and Food. She is working closely with the EuropeanFoodSafetyAuthorityintheAdvisoryforumandinFoodConsumptionDataExpertGroup.SheistakingactivepartofsomeEuropeanandnationalprojectsfromthefieldofnutritionandcumulativeexposuretochemicalsinfood(EUMenu,EuroMix).

Susanne BRAUN, Managing Director of the Research Center forBioeconomy at the University of Hohenheim, Germany. The ResearchCenter for Bioeconomy is a central inter‐faculty research center at theUniversity of Hohenheim and brings together a broad scientificknowledge from agricultural sciences, biology, food sciences, nutritionsciences, to socio‐economic sciences as a background forinterdisciplinary and international research activities and networks. Acentral task of the Center is to foster cooperation with various

stakeholders and research institutions in the food sector on national and internationallevel. This includes the initiation and coordination of collaborative research projects(https://bio‐oekonomie.uni‐hohenheim.de/biooekonomie‐hohenheim?&L=1). SusanneBraun has a broad knowledge in the food sector, based on an academic degree in foodtechnology (MSc) and a second academic education in economy and European politics(MBA).Herworkincludedinternationalmanagementandconsultingactivitieswithinfoodcompanies in different countries. She is highly experienced in working in internationalresearchprojectsandisinvolvedinthecoordinationandthemanagementofEUresearchprojects. She is member in various European food networks and associations, as e.g.EFFoST,IUFoSTandGHI.Hermainactivitiesintherecentyearsconsisted,amongstothers,in the optimisation of the knowhow transfer to SMEs in the food sector (severalpublications) and the linkingwith a trans‐European network of various stakeholders inthe food sector. This comprised the participation in large scale European researchprojects,includingcoordinationandmanagementactivities.Theworkalsoincludedtheorganization of and participation in a big number of international conferences andworkshops. At the moment Susanne Braun is coordinating a large EU‐project abouttraditional European food where the Mediterranean diet plays an important role:http://www.trafoon.eu/.

Prof.CarloBRUSCHIobtainedhisdegreeinMedicalBiologyfromtheUniversityofParmain1976,specializedinHumanCytogeneticsat the University of Rome in 1977‐78 and obtained a NIHPostdoctoral Fellowship at the Biomedical Division, LawrenceBerkeleyLaboratory,UniversityofCalifornia,Berkeley,from1981to1983.Afterwards,hegainedatenure‐trackpositionattheSchoolof Medicine of the University of North Carolina, Greenville, NC,where he was tenured and promoted to Associate Professor in


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1988.ThefollowingyearhereturnedtoItalyasSeniorScientisttoleadtheMicrobiologyGroupofthenewInternationalCentreforGeneticEngineeringandBiotechnology(ICGEB),aninternationalresearchorganizationinitiallypartofUNIDO.From1995to2003hehasbeen a P.I. and Co‐P.I. on NASA Space Biology research program, performing twoexperiments in space, on the Space Shuttle in 1992 and 1994. He has collaboratedintensively with the biotech and pharma industry conducting several applied researchprojects and served as Italian Regional AREA Science Park representative forBiotechnology to the European Biopole program in 1991‐92. He served as member ofseveral EuropeanUnion scientific projects like the Yeast Genome Sequencing, in FW IIIand IV, EUROFAN in FW IV, SABAF in Concerted Action 1994,Bacillus subtilisGenomeSequencinginConcertedAction1996‐99andLeishmaniaEULEISHGenomeSequencinginConcerted Action 1999‐2001. Hewas Scientific Director of two AREA Science Park andICGEB spin‐off companies and of an Italian National Research Project on AdvancedBiotechnologiesIIfrom1999‐2003.HeiscurrentlyaVisitingProfessorofMicrobiologyattheSchoolofMedicineoftheUniversityofTriesteandVisitingProfessorofGeneticsoftheCellBiologyDepartmentoftheUniversityofSalzburg,AustriawhereheteachesaregularcourseinEpigenomics.Hismajorresearchinterestisintheareaofgenomestabilityandrecombination, in particular chromosome translocations. His group was the first toconstruct a specific chromosome KO system and a bridge‐induced translocation (BIT)system in yeast. Throughouthis career, both in theUSAand Italy, hehas securedmorethan5Milliondollarsinresearchgrantsandpublishedmorethan80scientificpapersininternationaljournals.HeservesontheEditorialBoardofseveralscientificjournalsandistheinventoronthreebiotechnologypatents.Prof.BruschiretiredfromICGEBonJanuary1st,2015tobecomethecurrentScientificConsultantofCEI(CentralEuropeanInitiative)ExecutiveSecretariatofTrieste,Italy.

Milena BUČAR‐MIKLAVČIČ, was born on April 2nd, 1957 in Koper,Slovenia.AftergrammarschoolinKopershegraduatedattheUniversityofLjubljana‐FacultyofTechnology&Science‐DivisionofChemistryandChemical Technology (1981). From 1982 to 1985 she was teachingchemistry at aHigh school in Koper, Slovenia. From1985 to 1995 sheworkedinthechemical industryasaresearcher,researchmanagerandtechnical manager. Her fields of investigation were water treatmentchemicals for industrial cooling plants, corrosion measurements in

industrial coolingplants and lowmolecularweight polyelectrolytes synthesis.Her teamwas involved in development and formulation of lowmolecular weight polymaleic andpolyacrylicacidsandtheircopolymers.Thesynthesesandproductsarepatentpending.In1995 she founded LABS, LLC, Institute for ecology, olive oil and control services. From1998 she is spread among research work and project oriented work at Science andResearchCenterofKoper,whichisapartofUniversityofPrimorskaasaresearcherandprojectmanagerinthefieldofoliveoilsandMediterraneanagriculture.Hermainresearchfieldsare:

antioxidantsubstancesinoliveoilsandolivedrupes(secoiridoidsandtocols) chemometricassessmentofextravirginoliveoilsfromSloveneIstria sensorial and chemistry related studies of autochthonous olive cultivars from

SloveneIstria monitoringofrelevantchemicalandsensorialdatainSloveneoliveoilssince1995.

Since2004sheistheHeadmanagerinaccreditedlaboratoryfortheOiltesting.SheistheHeadofNationalSlovenePanelfororganolepticassessmentofoliveoilsrecognizedfromInternationalOlive Council. She is amember (togetherwithBojanButinar) of ChemicalexpertsgroupforoliveoilsatCE/AGRI/C2inBrusselssince2005andamemberofexpertteam for sensorial/organoleptic assessment of virgin olive oils at International OliveCouncil.Since2006she is teaching ‘QualityofFoodandControl’and ‘Sensorialanalysis’


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coursesatFacultyofHealthSciencesofUniversityofPrimorska. She isHeadofSloveneNational Olive Council. She took important and often leading part in more than 20national,bilateralandinternationalresearchprojects.

BojanBUTINARBiography:Born in 1957 inKoper, from1975 to1981studieschemistryattheUniversityofLjubljana,1981diploma(Synthesis and characterization of some amino complexes ofchromium (III)), 1981‐1992 gains practical industrial skills atDevelopment Department of chemical factory Iplas, 1988‐1989specialization in physical chemistry at Josef Stefan (research)Institute,1992‐1998worksasafreelancerandstartshisfirstoliveoil oriented researches, in 2004 his research era at the ScientificResearch Centre of Koper UP ZRS (now part of University of

Primorska)beginsandwhichstilllasts.In2006hestartshisparttimeteachingjobattheFaculty of Health Sciences UP FVZ, currently as an assistant professor of chemistry, in2012 he finishes his interdisciplinary PhD Studies in Biosciences with doctoraldissertation (The establishment of an analytical procedure for assessment of thegenuineness and the degree of processing of pumpkin seed oil). Teaching: 1981‐1982teaching chemistry at the Gymnasium Bežigrad, 1992‐1994 teaching chemistry at theGymnasium Sežana, 2006‐2012 Lecturer of Chemistry at UP FVZ since 2012 as theassistantprofessor.Research:1981‐1992researchinthesphereofhardeningofpolyesterresins and in the synthesis of low molecular weight polyelectrolites and their use informulationsforthetreatmentof largeopencoolingsystems,since1992researchinthefieldofoliveoil,olivesandoliveleaves(biophenols),establishmentandanalyticalworkinaccreditedlaboratoryforofoliveoiltesting,metrologysegmentfor'amountofsubstance'inthematrixofoliveoil.Biblography:COBISScomprising152units,ofwhich14originalscientificpapers,2reviewsand4contributionsinmonographs,co‐authorshipinapatent.AdditionalresponsibilitiesatUPZRS:QualityManagerintheaccreditedLaboratoryforOiltesting,HeadoftheInstituteforOliveculture–IZO.AdditionalassignmentsoutsidetheUPZRS:MemberoftheolivecouncilattheMKGP,authorizedrepresentativeoftheRepublicofSlovenia in the InternationalOliveCouncil (IOC), theauthorizedrepresentativeof theRepublicofSloveniaintheEuropeanCommissionfortheoliveoilinBrussels(DGAGRI).

Dr. IbrahimELMADFA. I am a nutritionistwith special interest in thebio‐functionalityoffoodandinpublichealthnutrition.Mycareerstartedin1970attheUniversityofGiessen,Germany,whereIwasappointedfullprofessorin1980.Asthedisciplinesthatengagemeareappliednaturalsciences and are also embedded in the greater scientific area of theenvironmentandecosystem,myexpertise isbasedbothonmechanisticandglobalresearchactivities.Formostofmylife,Ihavemovedbetweentwo worlds of great disparities with regards to both, the health and

nutrition situation, and these are stillmirrored in our current global situation of publichealthandnutrition.Withthisbackground,myinterestinpublichealthnutritionandthenutritional problems of different regions of the world has been increasing. Havingestablished the study of nutritional sciences at theUniversity of Vienna, Austria, I havebeen holding the position of director and professor at the Department of NutritionalSciencesfrom1990till2011.Since1995,Ihaverepeatedlyactedasascientificadvisortothe European Commission (Scientific Committee on Food) and the AustrianMinistry ofHealth,alsoinmyfunctionasmemberoftheAustrianCodexAlimentariusCommissiononfoodsafety,dietquality,andconsumerhealthprotection.IamalsomemberoftheWHO‐Expert Advisory group on diet and health and consultant to UNICEF to assess themicronutrientstatus inPalestine. I amauthorandco‐authorofseveralbooksonhuman


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nutritionanddifferentaspectsoffoodscienceaswellasonhealthmonitoringasinitiatorandcoordinatoroftheAustrianNutritionReportthatsofarhasbeenpublishedin1998,2003,2008and2012andtheEuropeanNutritionandHealthReport2004and2009.IwasEditor‐in‐Chief (1999‐2010) of the Annals of Nutrition and Metabolism, and the bookseries Forum of Nutrition. I was President of the European Academy of NutritionalSciences,Vice‐PresidentoftheWorldPublicHealthNutritionAssociation,PresidentoftheAustrian Nutrition Society and the President of the International Union of NutritionalSciences.

Univ.‐Prof. Dr. Mitja GUŠTIN, doctor honorius causa and emeritusordinaries;Inhisprofessionalexperiencehecovereddifferentfunctions:between1974and1985,hewasacuratorofarchaeologyatthePosavjeMuseum inBrežice, thena freelancer, andbetween1987and1989 theeditorinchiefoftheScientificPressoftheSloveneAcademyofSciencesandArts inLjubljana.Between1989and1997,hewas theHeadof theDepartmentofArchaeologyandbetween1990and1992,hewasaVice‐DeanoftheFacultyofArtsoftheUniversityofLjubljana.1987completed

hisdoctoraldissertationTheSočaRegionduringtheLaTènePeriodinarchaeology,1997he became ordinarius onUniversity of Ljubljana. Between 1986 and 1990 hewas chiefeditorofYugoslavarchaeologicaleditionsand1988‐1990presidentoftheCommissionforScientificPublicationsby theCommitteeon Scienceof theRepublic of Yugoslavia; 1988and1992hewasPresidentofSlovenianarchaeologicalassociation.In1993,until1996hewasPresidentoftheHumanitiescouncilandamemberofNationalcommitteeforscienceanddevelopmentatMinistryforeducation.In2003‐2012hewasHeadoftheInstituteforMediterraneanheritage,ScienceandresearchcentreofKoperonUniversityofPrimorska,2006‐2011hewasHeadofDepartment forHeritageatFacultyofhumanitiesKoperandlecturer on Faculty of humanities Koper and Faculty of tourism studies Portorož –TuristicaonUniversityofPrimorska.Inyears2013‐2014IhadguestlecturesaboutbuiltheritageonthePhilosophicalfacultiesofBanjaLuka,TuzlaandSarajevo.SinceJuly2015he is retired. Acknowledgments and awards: 1996 Faculty of arts of the University ofLjubljana award, 2000 honorary doctorate of philosophical studies (Leopold FranzUniversityInnsbruck),2002Slovenianarchaeologicalassociationaward,2006Scienceandresearch centre Koper award; 2007 Slovenian archaeological association nationalprofessional award for his lifelong work; 2008 he was conferred the title of honorarysenator of the University of Primorska. In 2014 Macedonian he got an archaeologicalassociationaward.

Specialist in Clinical Microbiology Professor Alojz IHAN, MD, PhD isMedical Doctor, Specialist in Clinical Microbiology, Full Professor ofMicrobiology and Immunology at the Faculty of Medicine of theUniversityofLjubljana.HewasappointedPrincipalMentortoResidencyTrainingProgram inClinicalMicrobiology and Immunology byMedicalChamber of Slovenia,member of ProfessionalAuditingCommission forClinical Microbiology and Immunology of the Medical Chamber ofSlovenia, Chairman of Slovenian Board for Microbiology and

Immunology at theMinistry ofHeath of the Republic of Slovenia – the principal expertbodyinthefieldofmicrobiologyandimmunologyintheRepublicofSlovenia,MemberandVice‐PresidentoftheAdvisoryGrouponVaccinationattheInstituteofPublicHealthoftheRepublic of Slovenia,. He is also Editor‐in‐Chief of the Slovenian medical review ISIS.BibliographyofProf.Ihancomprisesmorethan1000bibliographyunits(Cobiss)ofwhichmorethan80arepaperspublishedinscientific journals includedintheScienceCitationIndex. Hewasmentor to doctoral theses of 12 doctorands. In addition to professional,


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educationalandscientificandreserachworkinmedicalsciences,Prof.Ihanisdedicatedtoliterarycreativity.Hewaseditor‐in‐chiefoftheliteraryreviewsProblemi,Literatura,andSodobnost and of the book collection Alpeh. Literary works of Alojz Ihan comprises 6poetrycollections:4novels:and3esseycollections:.Heisalsoapopularcolumnistandanauthorofpopullarbooksfromthefieldofimmunologyandimmune–relateddiseases.Hereceivedseveralawardforhisliterarywork,alsothenationalawardofthePrešerenFund.

IgorJURINČIČ isassociateprofessorattheFacultyoftourismstudies– Turistica, University of Primorska. He graduated in geography andsociology at the University of Ljubljana, Department of Geography,Faculty of Arts. He recived there master's degree and PhD with thethesis "Carrying Capacity of the Koper Littoral for Tourism". Hewasassistant and researcher at the Department of Geography at theFacultyofArtsofLjubljana1990–1993,dealingwiththeevaluationofspace forvarious landuseneeds forregionalandurbanplanning.HewasemployedatthemunicipalityofKoper1994‐1995,wherehewas

head of unit for spatial planning. During this period he acquired an internationalcertificate for the elaboration of environmental impact assessments studies. In 1996 hewas employed at the Faculty of tourism studies ‐ Turistica as assistant and continuedcooperationwiththeMunicipalityofKoperintheintroductionofgeographicinformationsystemsandtheimplementationofdevelopmentprojects inthefieldofspatialplanning.He isamemberof theeditorialboardofscientific journalAcademicaTuristica,Turizam,numerousconferenceproceedingsandtechnicalconsultations.Currentlyhe isVicedeanfor research at Turistica. He teaches at the undergraduate and graduate level in thesubjects of TouristGeography, Spatial andRegional Planning, Interpretation of TourismResources and Environmental and Spatial Aspect in Tourism. In 2000 he was head ofinternational Phare project "Ankaran peninsula: future recreation zone betweenMuggia/MiljeandKoper/Capodistria".Fortheinternationalproject"CAMPSlovenia"heproduced an analysis of the carrying capacity for tourism and participated in thepreparation of the strategy for sustainable tourism development in the region. In 2005and 2006 he participated in the international research project "Assessment ofentrepreneurialpotential indevelopingwinetourisminSloveniaandCroatiatoincreasethe level of competitiveness" and "Valorisation of economic resources for sustainabledevelopmentinIstria"2007‐2008.HewasthecoordinatoroftheresearchgroupattheTuristicawithinthe international Interregproject“WellnessIstra”2009‐2011,nationalproject "E‐turist" 2012 ‐ 2013 and international Interreg project "Malvasia TourIstra"2014‐2015.

Prof.Dr.ArtemisKARAALIobtainedherB.S.degree inChemicalEngineeringatBoğaziçiUniversityinIstanbul,Turkey,in1969andher Ph.D. degree in Food Science and Technology at AegeanUniversity,Izmir,Turkeyin1981.ShewasappointedasAssociateProfessor and then full Professor of Food Science in 1988 and1993, respectively. Dr. Karaali began her professional career infoodstudiesin1970attheTurkishMinistryofHealthLaboratoriesin Ankara, where she was responsible for routine quality and

safetycontrolsonfoodsurveysamplescollectedfromretailoutletsalloverthecountry.In1973, she started working as research scientist at TUBİTAK, Turkish Scientific andIndustrial Research Council, at Gebze; there she conducted numerous scientific andapplied research projects for the Turkish food industry. Between 1989‐1991 she had achance towork for a short period for the private sector, as the Project Evaluation andResearch‐Development Manager for MEYNA, an Agro‐Industry Products Company. In


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1991, she was transferred to Food Engineering Department of Istanbul TechnicalUniversity(ITU)whereshebecamebothfullProfessorandtheHeadoftheDepartmentin1993.WhileworkingatITU,sheservedasavisitingscientistattheFSQ(FoodSafetyandQuality) Unit of JRC(Joint Research Center) at IRMM, Belgium in 2004, as “SecondedNationalExpert”.HerfinalpostwasthenewlyestablishedFoodEngineeringDepartmentofYeditepeUniversity,againinIstanbul,whereshehasbeenworkingasafull‐timefacultymember starting from 2008. Prof. Karaali is an active member of MUDEK (TurkishAssociation for Evaluation and Accreditation For Engineering Programs), EURACHEM‐Turkey, of EUROFEDLIPID (European Federation for the Science and Technology ofLipids), “Third World Organization for Women in Science”, IFT (Institute of FoodTechnologists), TURKAK (Turkish Accreditation Committee for Food and MicrobiologySector),ofGGD(leadingtheScientificCommitteeofTurkishFoodSafetyAssociation),aswell as being on the editorial board of numerous international and Turkish scientificjournalspublishedinthefieldfoodscienceandtechnology.

KRIŽANACSilvia.Born1988inŽminj,Croatia,GraduatedonFacultyof food technology andbiotechnology, Graduate Study ofNutrition ‐Master ofNutrition. During the study, Iwas participating in severalprojects–Europeanprojecttodeterminetheglycemicindexofbread‐ performed on Faculty of food technology in Zagreb. Participatingwith the team at BEST ‐ days engineers ‐ Case Study Siemens: firstplace with the project: "Boškarin ‐ eco farm". Participation in theprojectEUCA(EuropeanUniversityCollegeAssociation): "Promoting

aResponsibleEuropeanCitizenship".DevelopingprojectbasisforEcologyEconomyBasedMaricultureManagementforEUstrategicprojects–Crossbordercooperationprogramsinannounce. Direct work experience in product registration and development of foodsupplements.The last twoyears employed in the fish farming companyCromarisd.d. –leadingCroatianproducerof seabass andseabreamas a technologist in thedepartmentfor strategic projects and technological innovation. Directly in charge of work andadopting the new species in culture, development and implementation of strategicprojects and fish feed control and recommendations. Registered in 2014 on doctoralstudies,FacultyofAgriculture,UniversityofZagreb.

Thedr.ZoharKEREMresearchteamisleadingandinvolvedinvariousprojects including designing food products, the discovery of novelbiologically active natural compounds and promoting their use invarious applications, including food supplements, cosmetics and novelantimicrobials for foodandagriculture.Focusingonpolyphenolicsandsaponins, its expertise covers the area of extraction, isolation andstructure elucidation of structure using up‐to‐date NMR and massspectrometry, profiling and quantitation (NMR & LC‐MS) and the

creation of corresponding databases. The research group has a long experience on theolive cultivation for olive oil production under both traditional and modern protocols,usingalternativewatersources for its irrigation,andstudyof itssecondarymetabolites.TheteamhasparticipatedinseveralEUprojects.Inadditiontohisdutiesasateamleaderanda lectureratHUJI,Keremistheheadoftheacademiccommitteeof IsraelCenter forNutrigenomics and Functional Foods, Amember of the national committee for nationalsecurity,theheadoftheexpertcommitteesfortradestandardsofOliveoilandofEdibleoils,amemberoftherelevantstandardcommitteesinthe'StandardsInstitutionofIsrael'.KeremisIsrael'sdelegatetotheChemists'ExpertGroupoftheInternationalOliveCouncil(IOC). A major part of Kerem's research has been, and still is, devoted to the study ofMediterranean diet as an antipbesity measure and the nutritional characterisation of


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Israelioliveoils,astheyareaffectedbygenotype,environmentandagronomypractices.He is operating closely with the Israeli Olive Board within the Plants Production andMarketing Board to promote quality in the Israeli Olive Oil sector, promote Israeliconsumption of quality olive oils, and promote the global position of Israeli olive oil.Keremheadstheexpertpanelsofoliveoilandedibleoils inthestandrads InstitutionofIsrael, and is amember of The National Nutrition Security Council. Kerem has over 80publicationsinrefereedjournals,manyofthemrelatetooliveoilcompositionandquality.Kerem is the chair of several scientific committees, including food standards expertscommittees. Kerem is a member of the USP olivee oil standards committee, the Israelidelegatetothe“InternationalOliveCouncil”andthe“MediterraneanDietForum”.Keremhas several ongoing research projects funded by national bodies, aswell as the EC, USbinationalfundsandGerman‐Israelbinationalfunds.

IdaLESKOŠEK‐ČUKALOVIĆ, fullprof,Dipl.‐Eng.Dr. isadoctoroffoodtechnology sciences, professor of brewing science, teaching andresearching in Serbia. Chair of preservation and fermentationtechnologyatFacultyofAgriculture,InstituteforFoodtechnologyandbiochemistryUniversityofBelgrade.Underhermentorship,morethan150studentshavefinishedstudiesinareaofbrewingwithdiplomaindifferent levels of education. Her professional profile is highlyrespectedintheareaofbrewingandnutrition.Inherlongprofessional

career,shewasinvolvedinnumerousactivitiesrelatedtoscienceandpracticeinthefieldof food technologies and brewing. Currently she is themember of executive council ofSerbian nutrition society, member of Committee for biotechnology and agricultureMinistryofeducation,science,andtechnologydevelopmentRepublicofSerbia,memberofboardoftheDepartmentofnaturalsciencesofMaticaSrpska(TheoldestSerbianliterary,cultural, and scientific society) and member of editorial board in journal Food andNutrition.

Dorijan MARUŠIČ graduated at the Gymnasium Koper in 1976 andstartedthestudyofmathematicsattheFacultyofScienceandTechnology,University of Ljubljana. He graduated in 1981. Afterwards, at theUniversityLjubljanaenrolled thestudymedicineandgraduated in1989.He specialized in the field of internal medicine and then practiced atGeneralHospitalIzola,UniversityHospitalGroningenandtheDepartmentof Internal Medicine of the Clinical Centre in Ljubljana. In 1995 heobtained the title of specialist in internal medicine. Between 1991 and

1998 he studied at a number of post‐graduate and specialized training in internalmedicine.In1998hewasappointedasheadoftheintensivecareunitatGeneralHospitalIzola.AlreadyinMay2000hewasappointedasamedicaldirectoroftheGeneralHospitalIzola.Attheendofthesameyear,hebecameStateSecretaryattheMinistryofHealthoftheRepublicofSlovenia,whereheworkedasSecretaryfortwotermsinarow.In2004,heenrolled postgraduate studies in the management of non‐profit organizations at theFaculty of Social Sciences in Ljubljana. In 2008 he becomes the advisor of the GeneralDirector of the Health Insurance Institute of Slovenia. From 7th April 2010 to 10thFebruary 2012 he was Minister of Health in Republic of Slovenia. From 2013 on he ismemberoftheExpertPanelonEffectiveWaysofInvestinginHealthatDGSANCO.DorjanMarusicistheauthororco‐authorofmorethan150titlesofscientificworkspublishedinrecognized scientific journals and anthologies. He has also published over 350 populararticles. He has lectured and participated in numerous conferences and professionalmeetings.Hehasparticipated innumerousnationalandinternationalprojectsregardinghealth care and health insurance, payment methods, improving the quality of national


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standardization of information and health informatics. He participates in professionalworkCoronarySociety of Slovenian Istria and is amemberof theExpertCouncil of theAssociation of Coronary Societies and Clubs of Slovenia. He is also a member of theSlovenian Society for Emergency Medicine, Slovenian Society for Intensive Care andCardiologyAssociationofSlovenia.

AnnaMCELHATTONisaSeniorlecturerandHeadoftheDepartmentofFoodStudiesintheFacultyofHealthSciencesattheUniversityofMalta.ShehasanundergraduatedegreeinPharmacy,anM.A.inBioethicsfromtheUniversityofMaltaand,M.PhilandPhDfromtheQueen’sUniversityofBelfast inNorthern Ireland.Hermain research interests include foodsafety (mainly of dairy products), modernization of traditional foods,sensoryaspectsoffoodpreference,andethicalissuesinresearch.

Prof. MARCOS got her PhD at the School of Pharmacy at theComplutenseUniversityinMadrid,Spain(UCM)in1982andMasterinClinical Analysis by UCM in 1986 and got a grant at the SpanishNationalResearchCouncil(CSIC)andshewastheHeadoftheInstituteof Nutrition and Food Technology at the Mixed Center CSIC‐UCM(1998‐2002). She is the leader of the Immunonutrition ResearchGroup at the Department ofMetabolism andNutrition at CSIC since1987.Prof.MarcosachievedthehighestcategoryatCSICasaResearch

Professor in 2006 and her scientific consolidation has been recognized for 5 six‐yeartermssince1985.SheisapioneerinthefieldofImmunonutritioninSpain,FounderandPresidentof theInternationalForumof ImmunonutritionforEducationandResearch(i‐FINER)since2007.PositionsperformedbyProf.MarcosinNutritionSocieties:

Spanish Nutrition Society (SEÑ): Treasurer (2010‐2012), Vice‐president (2007‐2010),President(2003‐2007), Vice‐president (2001‐2003), Member of theBoard(1999‐2003),Secretary(1997‐1999);

FederationofEuropeanNutritionSocieties(FENS): President (2011‐2015),Treasurer(2007‐2011);

Federation of Spanish Societies of Nutrition, Food and Dietetics (FESNAD):President(2015‐2020),MemberoftheBoard(2003‐2005);

SpanishSocietyofProbioticsandPrebiotics(SEPyP):Vice‐president(2009‐2017); InternationalSocietyforImmunonutrition(ISIN):President(2014‐).

DuetoherexpertiseinthefieldofNutrition,sheparticipatedasamemberoftheScientificCommittee of the Spanish Agency for Consumption, Food Security and Nutrition(AECOSAN)during2013‐2014,beingnominatedastheVicepresidentduring2015‐2016.Her research has been focused on different aspects of Immunonutrition: 1)immunomodulationpropertiesofnutrients,bioactivecompoundsandfunctionalfoods,2)evaluationofthenutritionalstatusofhealthygroupsofpopulation(especiallyadolescents,pregnant women, infants, children and elderly) and patients suffering from nutrition‐immunity related diseases (eating disorders, overweight, obesity, celiac disease,intolerances,drug‐addicts).Shehasbeenparticipatingin83researchprojects(66asaleader)and473publications.Since 1999 Prof. Marcos has been coordinating several multi‐centre Spanish projectsrelatedtoadolescentnutrition,eatingdisordersandobesity,fundedbytheFoundationforHealthResearch(FIS),InstituteofHealthCarlosIII,MinistryofHealthandConsumptionaswellas theMinistryofEducationandScienceor theMinistryofScienceand Innovation.ThemainawardsandhonoursreceivedbyProf.Marcosareasfollows:

The International Prize for her “Contribution to the study on nutrition andimmunology”givenbytheNutritionalImmunologyInternationalGroupin1997.


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Since 2004 Prof. Marcos is Guest Lecturer ad‐honorem at the Buenos AiresUniversity (ChairofNutrition.DepartmentofHealth,Nutrition,FoodTechnologyandToxicology.FacultyofPharmacyandBiochemistry).

HonoraryMemberof theRoyalAcademyofPharmacy fromCataluña since2011andoftheNationalRoyalAcademyofPharmacysinceJanuary‐2015

FellowoftheInternationalUnionofNutritionalSciences(IUNS)since2013. DanoneInstituteAwardDr.CarlesMartíHennenbergforherScientificBiography.

December‐2014. Honorary Member of the National Royal Academy of Pharmacy since January‐

2015.

Vesna MIKOLIČ is Professor of Linguistics in the Department ofSlovenian Studies at the Faculty of Humanities of the University ofPrimorska (Koper, Slovenia). From 2004‐2012 she was Dean of thisFaculty.TodaysheistheHeadoftheInstituteforLinguisticStudiesoftheScienceandResearchCentreofthesameUniversity.Herresearchtopicsin the fields of sociolinguistics and pragmatics cover language policy,ethnic identity, bilingualism, intercultural education, interculturalpragmatics,semantics,lexicology,anddiscourseanalysis,withemphasis

on discourse of science, tourism and literature. She has lectured at many foreignuniversities (EU, Canada, Russia, Japan, etc.), has been responsible for national andinternational researchprojects, andhascoordinated international scientific conferences.She is the author or editor of many scientific monographies, editor of the e‐corpus oftourism texts TURK and e‐dictionary of tourism terms TURS. She is themember of theeditorial board of the scientific journal Annales and the editor of the collection ofintercultural literature Annales Pont at the Annales University Press. In 1994, sheconceivedtheSummercoursesofSlovenianlanguage,whichisorganizedatUPeveryyear.ShereceivedthePrešerenStudentAward(1990)andtheExcellenceinResearchAwardofUP(2011).

AntonelloPAPARELLAisProfessorofFoodMicrobiologyandVice‐Deanat the Faculty of Bioscience and Technology for Food, Agriculture andEnvironment at the University of Teramo in Italy. After his Master inVeterinaryMedicineattheUniversityofBari,andhispost‐MasterstudiesinFoodInspectionattheUniversityofBologna,in1985hestartedalongcarrier as a Researcher in the Food Industry, in different food areas.Adjunct Professor in different universities starting from 1991, he wasappointedAssociateProfessorat theUniversityofTeramo in2000, and

FullProfessorin2006.ProfessorPaparellaandhiscolleaguesattheUniversityofTeramohave done pioneering research in the area of food microbiology and risk assessment,contributing directly to the development and launch of innovative food products andtechnologies.Hisresearchinterestsincludefoodsafety, inparticularabouttheimpactofnewtechnologiesonpathogenssurvivalandgrowth,aswellasmicrobialecologyoffoodsandemergingtechnologiesforshelf‐lifeextension.Hisresearchgroupisactivelyworkingon different research lines: emerging antimicrobials for food protection and shelf‐lifeextension (essential oils, ozone, chitosan, LAE, etc.), microbial ecology of meat andseafood,microbialmetabolitesof food interests,molds in foods.Expertof theEuropeanUnionfrom1990,hehelddirectorshippositionsinPublicAdministration,intheBoardofDirectorsoftheNationalInstituteofAgriculturalResearch(C.R.A.),asthePresidentoftheNational Institute of Dairy Science (ILC Lodi), in the Advisory Committee of the ItalianMinistry of Agriculture and in the Commission for the Evaluation of the EnvironmentalImpact (VIA) of the Ministry of the Environment. Finally, Professor Paparella has


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coordinated important research projects in the area of food innovation: foodbiopreservation with essential oils, sourdough applications for gluten‐free products,pulsed vacuum tumbling for nitrite‐free meat products, discriminating methods forseafoodclassification.

Paola PITTIA, Master degree in Food Science and Technology in1989at theUniversity ofUdine (IT).After a starting academic andresearch activity at the University of Udine, Department of FoodScience,from2004sheisAssociateProfessorofFoodTechnologyattheFacultyofBioscienceandTechnology forFood,AgricultureandEnvironment, University of Teramo (I) and from November 2013DeputyRector for Internationalisation and Joint studyprogramsofthe University of Teramo. Research activity is focused on physical,

physico‐chemical and rheological properties of foods and food components and theirchanges as a consequence of processing and storage conditions.Recent interest includethetechnologicalfunctionalityoffoodingredientsandthedesignofformulatedfoodswithimprovedhealthandstabilityproperties.PaolaPittiaisco‐authorofmorethan90paperspublished on peer‐reviewed national and international journals, more than 160 paperspresented at Conferences and symposium at national and international level andpublishedineitherproceedingsorbookofabstracts,4bookchapters.Sheisco‐editorofthe International JournalofFoodStudies andof the Italian Journalof FoodScience. Sheis/was member of several Scientific and organizing committees of national andinternational congresses. She is/was scientific coordinator of studies in national andinternational projects and in collaboration with food industry; she was/is member ofseveralCOSTactionprojects(COSTaction96;COSTAction921–vicecoordinator‐;COSTAction FA1001; COST Action FA 1403). Since 2005 she represented the University ofTeramo in ISEKI_Food Erasmus TN projects and she coordinated the Erasmus TNISEKI_Food4(www.iseki‐food4.eu).ShewasScientificandOrganisingCommitteeChairofthe1stand2ndand3rd Int. ISEKI_FoodconferencesandmemberofseveralScientificandOrganising Committees of international conferences. Since September 2014 she isPresident of the ISEKI‐Food Association (www.iseki‐food.net) dealing with activities tofavourresearch‐education‐industryinteractions.

UrškaPIVKKUPIROVIČ,PhD,Regulatory&ScientificAffairsSpecialistatNestléAdriatic inSlovenia.Currently,since2012,she isresponsibletoprovideguidanceandexpertisetoensurefullregulatorycomplianceofdiverserangeofNestleproductsandincommunicationaroundtheminSlovenia.Thisgiveshereopportunity to learnandunderstandwidespecter of EU food laws and regulations applicable to food categorieslikebeverages,confectionary,ice‐cream,culinary,breakfastcerealsandalso pet food. With good understanding of nutrition, food science &

technology, food safety and analytical science, she contributes to the development andapplyscience/evidencebasedregulation.PreviouslyatDanonefrom2008‐2012,shehasworked as Health Affairs Manager, focused on the role of functional foods in humannutritionformaintaininggoodhealth.Shewastranslatingscienceintoconsumerlanguagebefore health claim regulation was applied in EU. She was also explaining science onprobiotics among general practitioners. She obtain her PhD degree in area of foodtechnologyandbiotechnologyfromUniversityofLjubljana,BiotechnicalFaculty.Shewasselected forNestlegrant forPhDand thereforehadopportunity to joinNestleResearchCentre inLausanne,Switzerland from2004‐2007.SheworkedonprojectFatperceptionanddidherownresearchonImpactofin‐mouthstructureoflipidsontextureperceptionin food. During this time she had met several top scientists in this area of research.


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Dr. Tamara POKLAR VATOVEC is Assist. Prof. at Faculty of HealthSciences Department of Nutrition Counselling ‐ Dietetics at theUniversity of Primorska. She recived a PhD in 2008 at BiotechnicalFaculty, University of Ljubljana, Faculty of Food Technology. She hasstarted her career at University of Ljubljana Faculty of Medicine,Institute of Hygiene as young researcher. From 1993 to 2008 sheworked at Catering and Tourism Vocational School Izola, and from1996to2007sheworkedaslectureronFacultyofTourismPortorož.

Since2008shehasbeenworkingatFacultyofhealthSciencesUniversityofPrimorska.Dr.TamaraPoklarVatoveciscurrentlymemberofEuropeanFederationoftheAssociationsofDietitiansandaPresidentofSlovenianNutritionandDieteticAssociation.Herresearchfieldincludes nutrition and dietetics. She has published severalworks in the field of nutritionanddieteticsforworkersandpeopleindifferentagestages.Herbibliographyincludes259works,ofwhich9scientificarticles,11professionalarticles,andseveralparticipationsonnationalandinternationalconferences.

Peter RASPOR, Univ.Prof. Dipl.‐Eng.Dr. Dr. h.c.mult, is a doctor ofbiotechnological sciences, professor of industrial microbiology andbiotechnology, teaching and researching in Slovenia. He started as abakerandlaterhefinishedhiseducationandgraduatedinfoodscience,followed at biochemical engineering to enter biotechnology field. Heestablished studies in biotechnology, Chair of biotechnology,microbiologyandfoodsafetyatUniversityofLjubljanaandInstituteforfood nutrition and health at University of Primorska. Under his

mentorshipmorethan100studentshavefinishedstudiesinareaoffoodtechnologyandbiotechnologywith diploma and 34 at doctoral level from the total of 239. In 2014 hestartedasheadofInstituteforfoodandhealthatUniversityofPrimorskaandVicedeanforresearchandinternationalcooperationatFacultyofhealthsciencesandprofessoratthe same university. He conducted more than two dozens international and nationalprojects in the last 20 years. Since 1995 til 2014 he was active with COST and in topcommissions of EU, hewasPresident of EFFoST2007‐2010, SecretaryGeneral of FEMS2000to2006Heisalsoinvolvedwithotherinternationalandnationalgovernmentalandnongovernmental organizations in Europe. He is a member of many scientific andprofessional societies and a member of editorial boards or editor in highly respectedjournals in the field. His professional profile is highly respected in the area of foodtechnologyandnutrition,industrialmicrobiologyandbiotechnologyhewasawardedwiththemorethendozenhighestnationalandinternationalAwards.Professionallyheisalsoinvolvedas auditor for ISO9000 standardsand ISO22000 in termsofHACCPand foodsafetymanagement issues formore than20years in foodandpharmaceutical sector. Inthelastyearshealsoconductedandchairedafewcommissionsperforminginternationalauditing of qualitymanagement systems at prestigious universities on pedagogical andresearchlevel.

ProfessorSonjaSMOLEMOŽINAgraduatedinfoodscienceandtechnologyanddefendedherPhD inmicrobiology in1996atUniversityofLjubljana.Her professional interests include food‐related bacteria andmicrobiologicalandmolecular‐geneticmethodsfortheiridentificationandcharacterizationofbacterialstressresponseandresistanceinfood‐relatedenvironment.Mechanismsofantibacterialactionofnaturalantimicrobialsare another field of her interest, relevant for assuring microbiological


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quality,safetyandstabilityoffoods.Inthelast15yearsshehasbeeninvolvedinresearchofpathogenicCampylobactertransmissioninextra‐intestinalenvironment‐itsincidence,detectionandidentificationasaswellassubtypingalongthefoodproductionandsupplychain, antibiotic and biocide resistance and resistance against natural antimicrobials,stressresponseandvirulenceanddetectionofstressedbacterialcells.Shewasapartnerorcoordinatorofseveralnationalandinternationalresearchprojectsinthefieldoffoodsafety. In the last 15 years she supervised 60 diploma andmaster students and 5 PhDstudents and published alone or as a co‐author 90 original scientific papers, reviewarticlesandseveraluniversitytextbooksandotherbookchapters.From2008sheisafullprofessor of microbiology, food microbiology and food safety, giving lectures atBiotechnicalFaculty,UniversityofLjubljanaandBOKU,Vienna,Austria.SheisalsoaheadoftheChairofBiotechnology,MicrobiologyandFoodSafetyandacoordinatorofDoctoralstudyoffoodscienceandtechnologyatBiotechnicalFaculty,Ljubljana,Slovenia.

Tanja STRNIŠA, M.Sc., state secretary at the Ministry of Agriculture,Forestry and Food of the Republic of Slovenia, was born on 21November 1962 in Novo mesto. She attended primary school inDolenjske Toplice and secondary school in Novomesto. In 1986, shegraduated in agronomy from the Biotechnical Faculty, University ofLjubljana,whereshealsoobtainedhermaster'sdegree inagriculturalentrepreneurship in 1995. She first worked as a technologist andadviseronfruit‐growinginKrka‐NovomestoAgriculturalCooperative,

andcontinuedhercareer inagricultureasaspecialist inagriculturaleconomicsatNovomestoDepartment of LjubljanaAgricultural Institute. In 2001, she tookup employmentwiththeGovernmentOfficeforEuropeanAffairs,firstasanadviseronthecoordinationofSlovenia'spreparationsforEUaccessionintheareasofagricultureandfisheries,andlateras the head of the project group for coordination of preparations and holding the EUCouncilPresidency,andthecoordinatorfortheEuropeanCouncilandtheGeneralAffairsCouncil. From September 2008 to July 2009, she worked at the Slovenian Embassy inPraguewhere,amongothertasks,shealsoadvisedthePresidencySecretariatintheOfficeoftheGovernmentoftheCzechRepubliconitsEUCouncilPresidency.Inthesecondhalfof 2004, she headed the Office of Minister for Agriculture, Forestry and Food. BeforebecomingDeputyDirector‐GeneralforAgricultureattheMinistryforAgricultureandtheEnvironment, shewas State Secretary at theMinistry of Agriculture, Forestry and FoodfromMay2010toFebruary2012.InMarch2013,MsTanjaStrnišawasagainappointedStateSecretaryattheMinistryofAgricultureandtheEnvironmentbytheGovernmentoftheRepublicofSlovenia.She is fluent inEnglishandhasapassiveknowledgeofFrenchandCroatian.Sheismarriedandhastwochildren.

BostjanŠIMUNIČ,Assoc.prof.dr.,isadoctorofelectrotechnicalsciences,professorofkinesiology.Asacomputerengineerhecontinuedasayoungresearcher in a Muscle biomechanics laboratory pioneering a newresearch in muscle contractile properties. He co‐developed aTensiomyography that is now widely used in science and education,clinicalpractice,rehabilitationandsport.HespentoneyearinUKSportasanadvisortothedirectorfornewtechnologiesandinnovations.Afterhisreturn in Slovenia he got a position at the University of Primorska,

InstituteforkinesiologyresearchatScienceandresearchcenter.Todayheisheadoftheinstitute and a coordinator of an Applied kinesiology study program. He published 27SCI/SSCIarticlesandoneofthemhasbeenrecognizedasanexceptionalachievementby


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Slovenianresearchagency.Allofhisarticlesandprojectsareorientedintheresearchofmusclephysiologyandbiomechanics.

IrenaTISELJKALUŽAistheDirectoroftheDevelopmentandActuarialDepartment of Vzajemna zdravstvena zavarovalnica. She finished herstudies at the Faculty of Economics in Ljubljana in 1994. Afterapprenticeship she continued her career in the insurance industry,namely in Zavarovalnica Triglav. In 2003, she achieved the Master'sdegree at the Faculty of Economics, specialising in marketing. Shestartedworking in Vzajemna in 2005, first in the Sales andMarketingDepartment.Forthelastthreeyears,shehasbeentheHeadofInsurance

Product Development Division and has managed the Actuary and ReinsuranceDepartment.Shemanagedandparticipatedinmanydifferentprojectsintheareaofsales,marketinganddevelopment.Amongother,shewasalsoinchargeofdevelopingthenewgeneration of health and accident insurance products in Vzajemna zdravstvenazavarovalnica.

Janja TRČEK completed a PhD in microbiology at the University ofLjubljana. She was a postdoctoral fellow at the Ludwig‐Maximilians‐Universita¨t Mu¨nchen, Yamaguchi University and Karolinska InstitutetStockholm. In 2012 she accepted a faculty position at the Department ofBiology,FacultyofNaturalSciencesandMathematicsUniversityofMariborwhere she is now an associate professor of microbiology. Her researchinterestsaremolecularidentificationandappliedgeneticsofbacteriawithafocusonaceticacidbacteria,yersiniaeandPseudomonasaeruginosa. Janja

Trcˇek is also interested in questions concerning development of bacterial adaptationmechanismstowardsspecificenvironmentalniches.

Effie TSAKALIDOU graduated in Chemistry from the AristotleUniversity of Thessaloniki, Greece. She then moved to Germany forpost‐graduate studies with a scholarship from the “A. S. Onassis”Foundation, and received her PhD degree in Biochemistry from theUniversityofCologne.In1987,shejoinedtheAgriculturalUniversityofAthens, Greece, as a Researcher in the Laboratory of Dairy Research.Currently,sheisProfessorofFoodBiochemistry intheDepartmentofFood Science and Human Nutrition. Her research interests lie in the

fieldoflacticacidbacteria,withemphasisontaxonomy,metabolism,physiology,genetics,bioinformatics,antimicrobialpeptides,probioticsandtechnologicalperformance.Shehasco‐authoredover280publicationsintheabovefields,includingpapersinpeer‐reviewedinternational journals, book chapters, as well as papers in international and nationalconferences.Shehasparticipated,ascoordinatoraswell,inmorethan40NationalandEUresearch projects. She is Editor for the International Dairy Journal and member of theEditorialBoardinseveralinternationalscientificjournals.EffieTsakalidouistheHeadofthe Laboratory of Dairy Research and also the Director of the ACA‐DC Collection ofMicroorganisms in the same Laboratory. Since 2012, she is the Vice President of theCounciloftheAgriculturalUniversityofAthens.


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DrDimitris TSALTAS is an Assistant Professor of the Department ofAgricultural Sciences, Biotechnology and Food Science at CyprusUniversity of Technology. He has a BSc in Agricultural Sciences and anMSc in Plant Protection from the Agricultural University of Athens. Hegained his PhD from Imperial College London in Molecular PlantPathology and continued his postdoctoral training at the University ofConnecticut (USA) inMolecularMicrobiology.He isa foundingmemberof the Cyprus University of Technology. He also worked at the

AgriculturalResearchInstituteinNicosia(Cyprus)asaResearchAdvisorwithintheCropProtection Department. He served as a Delegate and Expert of Cyprus to the ProgramCommitteeofKBBEandhewasaDomainCommitteeMemberintheFood&AgricultureDomainofCOST.HeleadsthegroupofAgriculturalMicrobiologyandBiotechnology.Thegroup is actively engaging in microbial ecology investigations in agroindustrialfermentationsinfoodsandcompostingwheresignificantexternalfundingcomesfromthewineandcompostingindustries.Thegroupalsoengagesinexploringbiosafetyproblemsin the food chain starting from the farm, such asmycotoxins and human pathogens onfreshfruitsandvegetables.DrTsaltasgroupisalsoofferinganextensivearrayofservicesto the local food and agriculture industry through consultation and analytical methodsuniqueinCyprusforvariousmicrobiologyissues(microbialIDing,microbialgenotyping,detectionofwinespoilageyeastsetc).


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