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Bread is considered an important source of minerals; however, the presence of fiber and phytic acid reduces bioavailability of minerals from cereal products. It is well established that activity of microorganisms in human gut increases the amount of nutrients released during digestion. The aim of this study was to determine the influence of Bifidobacterium bifidum on release of some minerals from bread using an in vitro process of enzymatic digestion. White bread and with addition of 15, 30, or 45% of bran was baked in a bakery by traditional methods, with addition of yeasts and rye leaven, from flour made of wheat, Tonacja variety. Concentrations of calcium, magnesium, manganese, zinc, copper, and iron were determined by atomic absorption spectrometry. Bread was enzymatically digested in vitro without and with the addition of Bifidobacterium bifidum KD6 (inoculum 10(6) CFU/cm(3)) and percentages of minerals released were determined. The concentration of minerals released during enzymatic digestion varied depending upon the element, quantity of bran, and presence of bacteria. Increase in bran content decreased release of elements. Bifidobacterium bifidum KD6 enhanced amounts of magnesium and zinc released from all types of bread, while manganese and copper rose only from white bread with 15% bran addition. Bacteria decreased amounts of calcium and iron released from bread. Data indicate that diets rich in beneficial bacteria (probiotics) but not balanced with minerals might increase mineral deficiency.

This study analysed the effect of the type of production on the nutritional and health value of common carp muscle tissue, especially lipid-related indexes. The muscle tissue of common carps originating from three types of fish farms with different technological levels (i.e., intensive, low-intensive, and semiextensive) was studied. The type of production technology, especially the intensive breeding technique, has been shown to have a significant effect on dry weight, total protein, and total fat content in the common carp muscle tissue under study. The muscles of fish originating from these farms were characterised by the highest values of the mentioned indicators, which amounted to 24.6%, 18.74%, and 1.58%, respectively, for dry matter, protein content, and total fat content. The type of feed used in intensive, low-intensive, and semiextensive common carp breeding has been proven to have a highly significant effect on the fatty acid profile. As regards unsaturated fatty acids, monounsaturated fatty acids were dominant in all cases. The muscle tissue of fish cultured in farms with a semiextensive technological level was characterised by the highest content of unsaturated fatty acids. Moreover, the ratio of polyunsaturated fatty acids to saturated fatty acids was, in this case, the most favourable. Dietary indices of atherogenicity (AI) and thrombogenicity (TI) were studied as well. In all analysed cases, the values of these indices were very favourable and several times lower than for other animal fats.