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The species Pleurotus ostreatus is a commercially, gastronomically, and biotechnologically important fungus. Its strain variability has been little researched. The study provides an evaluation of 59 oyster mushroom production strains in terms of the ability to accumulate selected metals in the cap and stipe. The fruiting bodies were grown under identical model conditions on straw substrate. Metal concentrations (ET-AAS) in dry fruiting bodies ranged in values 1.7–22.4 mg kg⁻¹ for Al, 2.6–9.7 mg kg⁻¹ Ba, 199–4560 mg kg⁻¹ Ca, 1.7–12.0 mg kg⁻¹ Cu, 12–120 mg kg⁻¹ Fe, 16,000–49,500 mg kg⁻¹ K, 876–2400 mg kg⁻¹ Mg, 0.39–11.0 mg kg⁻¹ Mn, 46–920 mg kg⁻¹ Na and 11–920 mg kg⁻¹ for Zn. More Cu, Fe, K, Mg, Mn, Zn accumulated in the cap, while in the stipe Ba was amassed. No significant difference was found between Al, Ca and Na between the accumulation in the cap and the stipe. Furthermore, the dependence of metal uptake from the substrate depending on the fortification of the substrate was confirmed. Statistically significant (p < 0.05) synergistic relationships were shown in pairs Al and Ba, Al and Fe, Ba and Na, Ba and Ca, Ca and Na, Cu and Fe, Fe and Mn, Fe and Zn, K and Mg, K and Mn, K and Zn, Mg and Mn, Mg and Na, Mg and Zn and Mn and Zn in the substrate without the addition of sodium selenate to the substrate. Altered relationships were observed after the application of sodium selenate to the substrate, synergism of Se and Ni, Se and Co and Se and Hg, Cu and Mn, Cu and Fe, Zn and Co, Zn and Ni, Zn and Hg, Mn and Fe, Mn and Cr, Co and Ni, Co and Hg, Ni and Hg, Pb and Cd. The findings of the study may help in the selection of production strains with hypercumulative properties for a particular metal and subsequent use in the addition of fortified fruiting bodies (e.g., with Zn). Based on the study the strains less sensitive to the accumulation of hazardous metals is possible to select for large-scale production, which is important from the perspective of food safety.

Although white lupin is the oldest known legume in the history, it has been forgotten for many years. Now, the interest of food producers concerning white lupin is increased again. The aim of this study was to evaluate the total phenolic content (TPC), antioxidant activity (AA), and the content of selected phenolics in 11 white lupin cultivars. The determined TPC was in the interval 42605663mg GAE/kg DM and the values of AA determined using DPPH^•, ABTS^•+, and FRAP methods were in the ranges 0.9931.878, 5.4967.924, and 1.3281.741μmolTE/g DM, respectively. Individual phenolics content (4-hydroxybenzoic acid, caffeic acid, trans-p-coumaric acid, trans-ferulic acid, myricetin, quercetin, apigenin, and genistein) were determined, too. Caffeic acid (442.9766.2mg/kg DM) and myricetin (11.221.2mg/kg DM) are the dominant phenolics in the investigated lupin cultivars. Statistically significant differences in all investigated variables were observed between the tested cultivars except for quercetin. The obtained results show that the Astra and Nelly cultivars are a rich source of phenolic acids.

Oyster mushroom (Pleurotus ostreatus) is still one of the most cultivated edible and medicinal mushrooms. Despite its frequent cultivation around the world, there is currently just a little information available on the variability of strains in terms of the content of β-glucans in them. This work presents an extensive study of 60 strains in terms of the content of α-glucans and β-glucans in their caps and stipes. The authenticity of the production strains based on an analysis of the variability of their genome by CDDP (Conserved DNA-derived polymorphism) markers was confirmed, whereas identical CDDP profiles were identified between samples 45, 89, 95, and 96. Genetic variability of the analyzed production strains showed a high polymorphism and effective discriminative power of the used marking technique. Medium positive correlations were found among the CDDP profiles and β-glucan content in the group of strains that generated the same CDDP profiles, and low negative correlation was found among these profiles in the group of low β-glucan content strains. For the determination of glucans content, Mushroom and Yeast analytical enzymatic kit (Megazyme, Bray, Co. Wicklow, Ireland) were used. The results clearly showed that the stipe contains on average 33% more β-glucans than the cap. The minimum detected β-glucan content in the stipe was in strain no. 72, specifically 22%, and the maximum in strain no. 43, specifically 56%, which after the conversion represents a difference of 155%. From the point of view of β-glucan content, the stated strain no. 43 appears to be very suitable for the commercial production of β-glucans under certain conditions.

Gliadins represent alcohol-soluble fraction of wheat storage proteins which is responsible for development of celiac disease. The only and effective treatment for celiac disease is strict adherence to a gluten-free diet excluding any food made with wheat, as well as rye, barley and possibly oat flour. Enzymatic modification of wheat gliadins seems to be an alternative method for decreasing of celiac activity. The aim of our study was a trial of enzymatic modification of wheat gliadins using fungal (Aspergillus sp., Aspergillus oryzae, Aspergillus niger) and bacterial (Bacillus licheniformis, Bacillus stearothermophilus, Bacillus thermoproteolyticus, Streptomyces griseus) proteases. The reaction was performed up to 60 min, stopped by addition of appropriate synthetic inhibitor and products of limited proteolysis were analyzed by SDS-PAGE method. From fungal proteases most effective proteolytic activity was observed using acid proteinase from A. niger since wheat gliadins and low molecular weight peptides were completely degraded. Bacterial proteases form B. licheniformis and B. thermoproteolyticus acted very effective and as the result of hydrolysis, the products of lower molecular weight (

A by-product from processing of soy into drinks and tofu is the insoluble portion of soybeans, a high-fiber product called okara. With the growing interest in plant substitutes for meat and milk, which are produced mainly from soy, the amount of this by-product, which is often considered waste, is also increasing. Its processing then causes considerable financial and environmental problems. In addition to fiber, okara is rich in proteins, fats, micronutrients, and various phytochemicals. However, these are often in an unavailable form and, in addition, due to okara's high water content, it is easily perishable. Therefore, this review article aimed to gather information on the nutritional composition of the okara, possible adjustments to make unavailable nutrients available, and stabilization at the end of its new incorporation into the food chain either in the capacity of soil amendments and fertilizer to improve food quality and size or directly as a food ingredient.