Ladislav Curda

@vscht.cz

Department of Dairy, Fat and Cosmetics
University of Chemistry and Technology



              

https://researchid.co/ladislav

RESEARCH, TEACHING, or OTHER INTERESTS

Food Science

35

Scopus Publications

Scopus Publications


  • Preparation of a potentially synbiotic dairy product fortified with galactooligosaccharides
    Dmytro Harkavchenko, Anna Macůrková, Ivana Hyršlová, Štěpán Marhons, Jiří Štětina, and Ladislav Čurda
    Cambridge University Press (CUP)
    Abstract We assessed the chemical, microbiological, rheological and sensory parameters of a fermented dairy product (FDP) containing a galactooligosaccharide (GOS) preparation. This was made from a solution of dried whey and skim milk containing 25% (w/w) lactose using a new enzyme with high transgalactosylation activity (Nurica: Danisco A/S). Conversion of the high initial lactose content enabled a good yield of 56% GOS to be achieved. The obtained GOS preparation was applied to the FDP with a probiotic culture of Bifidobacterium animalis ssp. lactis in amounts of 0, 2, 10, and 20% (w/w). The FDPs were stored and monitored for 9 weeks. Bifidobacteria showed counts higher than 106 CFU/g throughout the storage period. GOS were not significantly utilized during fermentation and their changes during storage were also insignificant. Gel strength after fermentation showed a slight decrease with increasing doses of GOS preparation, but after 6 weeks of storage, the differences were no longer evident. The sensory analysis revealed the overall acceptability of the prepared FDPs, whilst the highest dose (20% GOS preparation) led to a sweeter taste.

  • Properties of yoghurt treated with microbial transglutaminase and exopolysaccharides
    Štěpán Marhons, Ivana Hyršlová, Veronika Stetsenko, Eva Jablonská, Martin Veselý, Hana Míchová, Ladislav Čurda, and Jiří Štĕtina
    Elsevier BV

  • Formation of dihydrophenolic acids and aroma-active volatile phenols by new strains of Limosilactobacillus fermentum
    Daniel Koval, Katsiaryna Alishevich, Kateřina Sasínová, Adéla Ramešová, Štěpán Marhons, Tereza Nešporová, Ladislav Čurda, Monika Kumherová, Jan Bárta, Vladimír Filip,et al.
    Springer Science and Business Media LLC

  • Prebiotic and immunomodulatory properties of the microalga chlorella vulgaris and its synergistic triglyceride-lowering effect with bifidobacteria
    Ivana Hyrslova, Gabriela Krausova, Jana Smolova, Barbora Stankova, Tomas Branyik, Hana Malinska, Martina Huttl, Antonin Kana, Ivo Doskocil, and Ladislav Curda
    MDPI AG
    The microalga Chlorella and strains of Bifidobacterium have been used in human or animal food supplements for decades because of their positive health effects. The presented study assessed different properties of C. vulgaris and its combination with bifidobacteria with the aim to develop new functional foods. The growth of four bifidobacteria strains in milk and whey supplemented with 1.0% (w/v) C. vulgaris and the immunomodulatory effects of aqueous Chlorella solutions (0.5%, 1.0%, and 3.0%) on human peripheral mononuclear cells were evaluated. Furthermore, synergistic effects on lipid metabolism of rats fed a high-fat diet with Chlorella and B. animalis subsp. lactis BB-12® were analysed. Chlorella had a positive growth-promoting effect on the tested bifidobacteria (p < 0.05), and significantly increased the secretion of inflammatory cytokines (tumor necrosis factor-α, interleukin-10, and interleukin-6), depending on the concentration of Chlorella (p < 0.05). After 8 weeks, significant synergistic effects of Chlorella and bifidobacteria on triglyceride levels in rat heart, liver, and serum were observed (p < 0.05). These results demonstrate that various combinations of Chlorella and bifidobacteria have significant potential for the development of new fermented products, dependent on the algal species, probiotic strain, application form, and concentrations for acceptable sensory quality for consumers.

  • Functional properties of chlorella vulgaris, colostrum, and bifidobacteria, and their potential for application in functional foods
    Ivana Hyrslova, Gabriela Krausova, Jana Smolova, Barbora Stankova, Tomas Branyik, Hana Malinska, Martina Huttl, Antonin Kana, Ladislav Curda, and Ivo Doskocil
    MDPI AG
    The market for new functional foods and food supplements is rapidly evolving, with a current emphasis on using natural sources. Algae, probiotics, and colostrum are rich sources of nutrients and bioactive compounds with positive effects on human and animal health. To determine the potential for developing new functional foods combining these components, we evaluated their synergistic effects. We assessed the growth of selected bifidobacteria in a medium supplemented with Chlorella vulgaris and its immunomodulatory and cytotoxic effects on the human peripheral mononuclear cells and colon cancer cell lines Caco-2 and HT29. The hypocholesterolemic effects of Chlorella powder and bovine colostrum fermented by Bifidobacterium animalis subsp. lactis BB12® on lipid metabolism in rats fed a high-fat diet were also determined. Chlorella addition promoted Bifidobacteria growth, with significantly increased inflammatory cytokine (TNF-α and IL-6) levels following 1.0% (w/v) Chlorella stimulation. Rats fed diets containing fermented colostrum with 0.5% (w/v) added Chlorella powder exhibited significantly decreased triglyceride, very low-density lipoprotein, and alanine and aspartate aminotransferase levels, compared to those of the control group. These results support that C. vulgaris is not cytotoxic in intestinal cell models and affords prebiotic and immunomodulatory effects, as well as synergistic triglyceride-lowering effects with bovine colostrum and B. animalis subsp. lactis BB-12.

  • Production of galactooligosaccharides using various combinations of the commercial β-galactosidases
    Alina Botvynko, Alena Bednářová, Svatopluk Henke, Nikolay Shakhno, and Ladislav Čurda
    Elsevier BV

  • Electrodialysis Application of the Ultrafiltration Permeate of Milk Before and After Reverse Osmosis
    Nikolay Shakhno, Alina Botvynko, Jiří Ečer, and Ladislav Čurda
    Wiley
    AbstractUltrafiltered (UF) milk permeate was concentrated by reverse osmosis (RO). UF and UF + RO samples were then desalted by electrodialysis (ED) to three levels of desalination: 1, 2.5, and 4 % of ash in the dry matter. Ions were analyzed by a new high‐performance liquid chromatography method, which enables simultaneous estimation of cations and anions. ED of UF permeate has some advantages over that of UF + RO samples, including a shorter ED time and a higher average salt flow rate, but RO treatment of UF permeate before ED enables the processing of larger volumes of UF permeate. Therefore, ED of milk permeate, particularly after RO, improves the handling characteristics and may offer advantages for further processing of secondary dairy products.

  • Fermentation ability of bovine colostrum by different probiotic strains
    Ivana Hyrslova, Gabriela Krausova, Tereza Michlova, Antonin Kana, and Ladislav Curda
    MDPI AG
    Over the past decade, the use of bovine colostrum and its bioactive components as the basis of functional food and dietary supplements for humans has substantially increased. However, for developing new products enriched with probiotics and bovine colostrum, the influence of colostrum composition on the growth promotion of bacteria still needs to be tested. Therefore, we decided to study the influence of bovine colostrum chemical and mineral composition as well as the content of bioactive compounds (immunoglobulins, lactoferrin, lactoperoxidase) on the growth of ten selected strains from genera Lactobacillus, Lacticaseibacillus, Bifidobacterium, and Enterococcus. After 24 h of fermentation, the growth was assessed based on lactic and acetic acids production evaluated using isotachophoresis, bacterial counts determined by the agar plate method, and change of pH. The production of acids and bacterial counts were significantly (P<0.05) different between selected genera. The change of bacterial counts was correlated with pH, but the correlation between growth and bovine colostrum composition was not proven. The highest growth and production of lactic acid was observed after the fermentation of bovine colostrum by the strains Enterococcus faecium CCDM 922A and CCDM 945.

  • Electrodialysis application of the ultrafiltration permeate of milk before and after reverse osmosis


  • Separation of immunoglobulins from colostrum using methods based on salting-out techniques
    Volodymyr Skalka, Nikolay Shakhno, Jiří Ečer, and Ladislav Čurda
    Czech Academy of Agricultural Sciences
    Skalka V., Shakhno N., Ečer J., Čurda L. (2017): Separation of immunoglobulins from colostrum using methods based on salting-out techniques. Czech J. Food Sci., 35: 259–266. This study aimed to obtain a purified IgG fraction from bovine colostrum using salting-out precipitation methods as base techniques. As the first step after skimming of colostrum, isoelectric precipitation or rennet coagulation were used for casein removal. IgG concentrations in raw material and final products were determined using the ELISA method. SDS-PAGE electrophoresis was used for purity determination of the final fraction of IgG. According to the obtained results, the combination of precipitation, gel filtration, and cross-flow filtration techniques enables to separate the IgG fraction with purity up to 90% and yield up to 91%. Acid whey has a higher yield in comparison with sweet whey and both ammonium sulphate and sodium sulphate have similar effectivity for precipitation of IgG. The final concentrate of IgG can be used as a standalone product or as an additive to other food supplements.

  • The advantage of modern agarose based chromatography sorbents for milk proteins separation and purification


  • Using foil membranes for demineralization of whey by electrodialysis
    Jiří Ečer, Jan Kinčl, and Ladislav Čurda
    Informa UK Limited
    AbstractThe aim of the experiments was to verify the possibility of using film ion-exchange membranes for demineralization of whey by electrodialysis (ED). Foil and standard ion-exchange membranes behaved similarly in process of ED of whey, capacity of ED with foil membranes was only slightly higher by 3–5%. Advantage of foil membrane usage lies mainly in their lower production costs.


  • Electrical Techniques: Lactics and Other Bacteria
    L. Čurda and E. Šviráková
    Elsevier

  • Processing of colostrum by liquid chromatography and membrane separation methods


  • Influence of salts on selective coagulation of whey proteins and their application in the isolation of β-lactoglobulin
    Jana HANUŠOVÁ, Miroslava MIHULOVÁ, Lenka DIBLÍKOVÁ, and Ladislav ČURDA
    Czech Academy of Agricultural Sciences
    Hanusova J. , Mihulova M., Diblikova L., Curda L. (2014): Influence of salts on selective coagulation of whey proteins and their application in the isolation of β-lactoglobulin. Czech J. Food Sci., 32: 77–81. Whey proteins are an important constituent of milk, especially whey from cheese manufacture and have many valu able functional properties such as foaming and emulsifying ability or gel formation. Some whey proteins are sensitive to salt content in a solution. High or low salt content may lead to selective coagulation of these proteins. A part of whey proteins was precipitated by addition of 7% (wt) NaCl and β-lactoglobulin and caseinomacropeptide remained in the supernatant. It was necessary to demineralise the supernatant by electrodialysis for the selective coagulation of caseinomacropeptide from this material. Subsequently, ethanol was added and pH was adjusted. This reduction of the ionic strength and the addition of ethanol induced the selective precipitation of caseinomacropeptide (91.4% from the original amount of CMP). β-lactoglobulin of 91% purity remained in the solution.

  • The effect of dry matter and salt addition on cheese whey demineralisation
    Lenka Diblíková, Ladislav Čurda, and Jan Kinčl
    Elsevier BV

  • Influence of processing and κ-carrageenan on properties of whipping cream
    R. Kováčová, J. Štětina, and L. Čurda
    Elsevier BV

  • Preparation of galacto-oligosaccharides using membrane reactor
    K. Pocedičová, L. Čurda, D. Mišún, A. Dryáková, and L. Diblíková
    Elsevier BV

  • Antioxidant properties of whey protein hydrolysates as measured by three methods
    Adriena Dryáková, Anne Pihlanto, Pertti Marnila, Ladislav Čurda, and Hannu J. T. Korhonen
    Springer Science and Business Media LLC

  • Electrodialysis in whey desalting process
    Lenka Diblíková, Ladislav Čurda, and Karolína Homolová
    Informa UK Limited
    The utilization of whey is limited by its high content of salts. We used electrodialysis unit ED-Z mini (Mega a.s., Straž pod Ralskem, Czech Republic) to remove ions from sweet whey and whey with added salt (1% w/w of NaCl) and observed conductivity changes during the process. Samples were taken every 10 min and the drop in K+, Na+, Ca2+, Mg2+ was measured by capillary electrophoresis PrinCE-C 750 (Prince Technologies B.V., Emmen, The Netherlands). Ions were detected with the DAD detector at 206 nm and the quantity was determined according to calibration. The negative detection with imidazole in the basic electrolyte was used. Normal whey was desalted in 50 min from the conductivity of 4.83 mS/cm to 0.32 mS/cm. Concentration of Na+ decreased from 0.43 g/L to 0.02 g/L, Ca2+ from 0.45 g/L to 0.07 g/L. Salted whey was demineralized in 65 min from 18.41 mS/cm to 0.34 mS/cm. The Na+ concentration decreased from 3.92 g/ L to 0.08 g/L, Ca2+ from 0.33 g/L to 0.03 g/L. These results demonstrate that electrodialysi...

  • Effect of caseinomacropeptide concentrate addition on the growth of bifidobacteria
    Jiří Cicvárek, Ladislav Čurda, Ondřej Elich, Eva Dvořáková, and Milan Dvořák
    Czech Academy of Agricultural Sciences
    We investigated the effect of caseinomacropeptide concentrate (CMP) on the growth and metabolic activity of Bifidobacterium bifidum CCDM 94 and Bifidobacterium lactis BB12 in skim milk with the addition of glucose and of various combinations of yeast extract, L-cysteine-HCl, ascorbic acid, and CMP. The microorganisms grew well on the medium containing a combination of all the nutrients mentioned, and on that where only L-cysteine-HCl was missing. In the media enhanced with CMP a shorter lag-phase occurred than in those without CMP. The shortest lag-phase and the longest log-phase with a high growth rate were observed in media No. 2 (complete medium with CMP) and No. 8 (complete medium without L-cysteine-HCl).

  • Influence of type of substrate and enzyme concentration on formation of galacto-oligosaccharides
    K. Hellerová and L. Čurda
    Czech Academy of Agricultural Sciences
    Different substrates and different concentrations of enzyme (Maxilact LX 5000) for galacto-oligosaccharides synthesis were tested. Lactose in phosphate buffer (138 mmol/l), ultrafiltration permeate (115 mmol/l), recombined whey (136 mmol/l) were used as substrates. Concentrations of used enzyme were from 0.15 to 15 U/ml for lactose in buffer, from 0.12 U/ml to 1.5 U/ml for ultrafiltration permeate and 1.5 U/ml for recombined whey. Reaction products were analysed by HPLC. There was obtained 6.4 ± 0.4 mmol/l of galacto-oligosaccharides (GOS) for lactose in buffer, it means that 0.0633 ± 0.0025 g/g of lactose was converted to GOS. The conversions of lactose to GOS for recombined whey and ultrafiltration permeate were 0.0669 ± 0.0079 and 0.0920 ± 0.0010 g/g. There was obtained 7.3 ± 0.1 mmol/l of GOS for ultrafiltration permeate and for recombined whey 5.9 ± 0.1 mmol/l of GOS.

  • Non-food appilications of sucrose - research in the Czech Republic