dr hab. Dominik Szwajgier, profesor uczelni. Lista publikacji

E-mail
dominik.szwajgier@up.lublin.pl

ORCID:
0000-0002-2285-0669

SCOPUS AUTHOR ID:
12780155700

Web of Science Researcher:
ID ABD-6715-2021

Research Gate: [ mój profil ]

 

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[ Wyszukiwarka publikacji ]

 

Scientific topic 1: Alzheimer’s disease (AD)

Since 2010, I’ve been intensively searching for acetyl- and butyrylcholinesterase inhibitors in the prevention of AD. As the result, a considerable number of new cholinesterase inhibitors from various foods and herbs have been isolated and characterized (Baranowska-Wójcik, Szwajgier, Winiarska-Mieczan 2020; Szwajgier, Borowiec, Zapp 2020; Szwajgier, Borowiec, Zapp 2019; Szwajgier, Baranowska-Wójcik, 2019; Szwajgier, 2015; Borowiec, Szwajgier D, Targoński, Demchuk, Cybulska, Czernecki, Malik, 2014; Szwajgier 2014; Szwajgier 2013). Moreover, I significantly improved the standard method for the determination of Ellman's anticholinesterase activity (Szwajgier, Baranowska-Wójcik 2019). We investigated the effect of food processing on changes in the content of cholinesterase inhibitors in various food products. Last but not least, in recognition of our achievements in this topic, we have published several reviews in recognized scientific journals in this field.

List of publications:

  1. Gajowniczek-Ałasa D., Baranowska-Wójcik E., Szwajgier D. Changes in anticholinesterase and antioxidant activities of fruit products during storage. Appl. Sci.-Basel 2024, 14(14), Article number: 6187, doi: 10.3390/app14146187. IF 2.5 (2023)
  2. Gajowniczek-Ałasa D., Baranowska-Wójcik E., Szwajgier D., Vegan and vegetarian soups are excellent sources of cholinesterase inhibitors. Nutrients 2024, 16(13), Article number: 2025, doi.org/10.3390/nu16132025, IF 4.8 (2023)
  3. Gajowniczek-Ałasa D., Szwajgier D., Baranowska-Wójcik E. Plant soup formulations show cholinesterase inhibition potential in the prevention of Alzheimer’s disease. Curr. Alzheimer Res. 2024, 21(1), 81-89, doi: 10.2174/0115672050306101240321050146 IF 1.8 (2023)
  4. Szymański J., Szwajgier D., Baranowska-Wójcik E., The role of beetroot ingredients in the prevention of Alzheimer’s disease. Appl. Sci. 2023, 13(2), 1044;  https://doi.org/10.3390/app13021044 , IF 2.5
  5. Grzelczyk, J.; Szwajgier, D.; Baranowska-Wójcik, E.; Pérez-Sánchez, H.; Carmena-Bargueño, M.; Sosnowska, B.; Budryn, G. Effect of inhibiting butyrylcholinesterase activity using fractionated coffee extracts digested in vitro in gastrointestinal tract: docking simulation and calorimetric and studies. Nutrients 2023, 15, 2366. https://doi.org/10.3390/nu15102366  . IF 4.8
  6. Olender, D., Józkowiak, M., Piotrowska-Kempisty, H., Sowa-Kaprzak, K., Zaprutko, L., Muszalska-Kolos, I., Baranowska-Wójcik, E., Szwajgier, D. Curcuminoid chalcones: synthesis, stability, and new neuroprotective and sonosensitising activities. Pharmaceuticals 2023,16, 9 1331, DOI: 10.3390/ph16091331, IF 4.3
  7. Zawadzka, A., Kobus-Cisowska, J., Szwajgier, D., Szczepaniak, O., Szulc, P., Siwulski, M., 2022. Dual functional cholinesterase inhibitors and complexing of aluminum ions of five species of fungi family depended of drying conditions and extraction process - in vitro study, LWT- Food Sci Technol 154, 112712, doi.org/10.1016/j.lwt.2021.112712, IF 4.952
  8. Kowalik K., Polak-Berecka M., Prendecka-Wróbel M., Pigoń-Zając D., Niedźwiedź I., Szwajgier D., Baranowska-Wójcik E., Waśko A., 2022. Biological activity of an Epilobium angustifolium L. (fireweed) infusion after in vitro digestion. Molecules (Basel), 27 (3), 1006, DOI: 10.3390/molecules27031006, IF 4.927
  9. Tarabasz D., Szczeblewski P., Laskowski T., Płaziński W., Baranowska-Wójcik E., Szwajgier D., Kukuła-Koch W., Meissner H.O., 2022. The distribution of glucosinolates in different phenotypes of Lepidium peruvianum and their role as acetyl- and butyrylcholinesterase inhibitors - in silico and in vitro studies. Int. J. Mol. Sci. , 23(9), 4858, DOI: 10.3390/ijms23094858, IF 6.208
  10. Borowiec K., Stachniuk A., Szwajgier D., Trzpil A., 2022. Polyphenols composition and the biological effects of six selected small dark fruits. Food Chem., 391, 133281, IF 9.231
  11. Szwajgier D., Baranowska-Wójcik E., Winiarska-Mieczan A., Gajowniczek-Ałasa D., 2022. Honeys as possible sources of cholinesterase inhibitors. Nutrients, 14 (14), 2969, IF 6.706
  12. Studzińska-Sroka, E., Majchrzak-Celińska, A., Bańdurska,M., Rosiak, N., Szwajgier, D., Baranowska-Wójcik, E., Szymański, M., Gruszka,W., Cielecka-Piontek, J., 2022. Is caperatic acid the only compound responsible for activity of lichen Platismatia glauca within the nervous system? Antioxidants, 11, 2069, IF 7.675
  13. Matysek, M., Kowalczuk-Vasilev, E., Szalak, R., Baranowska-Wójcik, E., Arciszewski, M.B., Szwajgier, D., 2022. Can bioactive compounds in beetroot/carrot juice have a neuroprotective effect? Morphological studies of neurons immunoreactive to calretinin of the rat hippocampus after exposure to cadmium. Foods, 11, 18, 2794, IF 5.561
  14. Paczkowska-Walendowska, M., Gościniak, A., Szymanowska, D., Szwajgier, D., Baranowska-Wójcik, E., Szulc, P., Dreczka, D., Simon, M., Cielecka-Piontek, J., 2021. Blackberry leaves as new functional food? Screening antioxidant, anti-inflammatory and microbiological activities in correlation with phytochemical analysis. Antioxidants, 10(12), 1945, doi.org/10.3390/antiox10121945, IF 6.312
  15. Szwajgier, D., Baranowska-Wójcik, E., Kukula-Koch, V., Kowalik, K., Polak-Berecka, M., Waśko, A., 2021. Evolution of the anticholinesterase, antioxidant, and anti-inflammatory activity of Epilobium angustifolium L. infusion during in vitro digestion. J Funct Food, 85, 104645, doi.org/10.1016/j.jff.2021.104645, IF 4.451
  16. Studzińska-Sroka, E., Majchrzak-Celińska, A., Zalewski, P., Szwajgier, D., Baranowska-Wójcik, E., Żarowski, M., Plech, T., Cielecka-Piontek, J., 2021. Permeability of Hypogymnia physodes extract component- physodic acid through the blood-brain barrier as an important argument for its anticancer and neuroprotective activity within the central nervous system. Cancers 13(7), 1717, doi.org/10.3390/cancers13071717, IF 6.639
  17. Telichowska, A., Kobus-Cisowska, J., Szulc, P., Ligaj, M., Stuper-Szablewska, K., Szwajgier, D., Bujak, H., 2021. Comparative analysis of infusions with the addition P. padus bark: Assessment of the antioxidant potential and their inhibitory effect on enzymes associated with oxidative stress. Sustainability 13(7), 3913, doi: 10.3390/su13073913, IF 3.251
  18. Studzińska-Sroka, E., Majchrzak-Celińska, A., Zalewski, P., Szwajgier, D., Baranowska-Wójcik, E., Kaproń, B., Plech, T., Żarowski, T., Cielecka-Piontek, J., 2021. Lichen-derived compounds and extracts as biologically active substances with anticancer and neuroprotective properties. Pharmaceuticals, 14, 1293, doi.org/10.3390/ph14121293, IF 5.863
  19. Grzelczyk, J., Budryn, G., Peña-García, J., Szwajgier, D., Gałązka-Czarnecka, I., Oracz, J., Pérez-Sánchez H., 2021. Evaluation of the inhibition of monoamine oxidase A by bioactive coffee compounds protecting serotonin degradation. Food Chem, 348, 129108, doi:10.1016/j.foodchem.2021.129108, IF 7.514
  20. Matysek M., Borowiec K., Szwajgier D., Szalak R., Arciszewski M.B., 2021. Insulin receptors in the CA1 field of hippocampus and selected blood parameters in diabetic rats fed with bilberry fruit. Ann Agric Environ Med, doi:10.26444/aaem/128879, IF 1.447
  21. Kobus-Cisowska J., Szczepaniak O., Szymanowska D., Przeor M., Jarzębski M., Ligaj M.,Gramza-Michałowska A., Szwajgier D.,  Foksowicz-Flaczyk J., 2020. Chocolate desserts with ricotta hydrolysates: In vitro study of inhibitory activity against angiotensin-converting enzyme and cholinesterase. J Food Sci, 85(10), 3003–3011, doi:10.1111/1750-3841.15445, IF 3.167
  22. Kobus-Cisowska J., Dziedziński M., Szczepaniak O., Kusek W., Kmiecik D., Ligaj M., Telichowska A., Byczkiewicz S., Szulc P., Szwajgier D., 2020. Phytocomponents and evaluation of acetylcholinesterase inhibition by Ginkgo biloba L. leaves extract depending on vegetation period, CyTA - J Food, 18:1, 606–615, doi: 10.1080/19476337.2020.1804462, IF 2.255
  23. Borowiec K., Szwajgier D., 2020. Effect of processing on antioxidant and anticholinesterase activities of bilberry (Vaccinium myrtillus L.) juice. Acta Sci Pol Hortoru, 19(6), 113–123, doi:10.24326/asphc.2020.6.10, IF 0.673
  24. Baranowska-Wójcik E., Szwajgier D., Oleszczuk P., Winiarska-Mieczan A., 2020. Effects of titanium dioxide nanoparticles exposure on human health - a review. Biol Trace Elem Res, 193(2), 118–129, doi: 10.1007/s12011-019-01706-6, IF 3.738
  25. Baranowska-Wójcik E., Szwajgier D., Winiarska-Mieczan A., 2020. Regardless of the brewing conditions, various types of tea can constitute a potential source of cholinesterase inhibitors. Nutrients, 12(3), Article number 709,  doi: 10.3390/nu12030709, IF 5.717
  26. Baranowska-Wójcik E., Szwajgier D., 2020. Alzheimer's disease: review of current nanotechnological therapeutic strategies. Expert Rev Neurother 20(3), 271–279, doi.org/10.1080/14737175.2020.1719069, IF 4.618
  27. Baranowska-Wójcik E., Szwajgier D., Winiarska-Mieczan A., 2020. Honey as the potential source of cholinesterase inhibitors in Alzheimer’s disease. Plant Food Hum Nutr 75(1), 30–32 doi:10.1007/s11130-019-00791-1, IF 3.921
  28. Winiarska-Mieczan A., Baranowska-Wójcik E., Kwiecień M., Grela E.R., Szwajgier D., Kwiatkowska K., Kiczorowska B., 2020. The role of dietary antioxidants in the pathogenesis of neurodegenerative diseases and their impact on cerebral oxidoreductive balance. Nutrients (12)2, Article number 435, 1–36, doi: 10.3390/nu12020435, IF 5.717
  29. Szwajgier D., Borowiec K., Zapp J., 2020. Activity-guided isolation of cholinesterase inhibitors quercetin, rutin and kaempferol from Prunus persica fruit. Z Naturforsch C, 75 (3–4), 87–96, doi.org/10.1515/znc-2019-0079, IF 1.649
  30. Borowiec K., Matysek M., Szwajgier D., Biała G., Kruk-Słomka M., Szalak R., Ziętek J., Arciszewski M.B., Targoński Z., 2019. The influence of bilberry fruit on memory and the expression of parvalbumin in the rat hippocampus. Pol J Vet Sci, 22(3), 481–487, doi:10.24425/pjvs.2019.129973, IF 0.516
  31. Szwajgier D, Borowiec K., Zapp J., 2019. Activity-guided purification reveals quercetin as the most efficient cholinesterase inhibitor in wild strawberry (Fragaria vesca L.) and apricot (Prunus armeniaca L.) fruit extract. Emir J Food Agr, 31(5), 386–394, 10.9755/ejfa.2019.v31.i5.1957, IF 1.008
  32. Szwajgier D., Baranowska-Wójcik E., 2019. Terpenes and phenylpropanoids as acetyl- and butyrylcholinesterase inhibitors: a comparative study. Curr Alzheimer Res, 16(10), 963–973, doi.org/10.1080/14737175.2020.1719069, IF 3.047
  33. Stój A., Szwajgier D., Baranowska-Wójcik E., Domagała D., 2019. Gentisic acid, salicylic acid, total phenolic content and cholinesterase inhibitory activities of red wines made from various grape varieties. S Afr J Enol Vitic, 40(1), 1–12, doi: 10.21548/40-1-2885, IF 1.833
  34. Szwajgier D., Baranowska-Wójcik E., Borowiec K., 2018. Phenolic acids exert anticholinesterase and cognition-improving effects. Curr Alzheimer Res, 15(6), 531–543, doi: 10.2174/1567205014666171128102557, IF 3.211
  35. Szwajgier D., Borowiec K., Pustelniak K., 2017. The neuroprotective effects of phenolic acids: molecular mechanism of action. Nutrients, 9(5), 1–21, doi:10.3390/nu9050477, IF 4.196
  36. Szwajgier D., 2015. Anticholinesterase activity of selected phenolic acids and flavonoids - Interaction testing in model solutions. Ann Agr Env Med, 22(4), 690–694, doi:10.5604/12321966.1185777, IF 0.895
  37. Borowiec K., Szwajgier D., Targoński Z., Demchuk O.M., Cybulska J., Czernecki T., Malik A., 2014. Cholinesterase inhibitors isolated from bilberry fruit. J Funct. Foods, 11, 313–321. doi: 1010.1016/j.jff.2014.10.008, IF 3.574
  38. Szwajgier, D., 2014. Anticholinesterase activities of selected polyphenols – a short report. Pol J Food Nutr Sci 64 (1), 59–64, doi: 10.2478/v10222-01200089-x   IF 0.643
  39. Szwajgier D., 2013. Anticholinesterase activity of phenolic acids and their derivatives. Z Naturforsch C, 68c (3–4), 125–132, doi.org/10.1515/znc-2013-3-408, IF 0.569
  40. Szwajgier, D., 2013. Inhibition of cholinesterases by phenolic acids detected in beer: a dose–response model approach. Afr J Biotechnol, 12 (14), 1676–1681, doi: 10.5897/AJB12.2699
  41. Szwajgier D., Wydrych M., Więcław E., Targoński Z., 2013. Anticholinesterase and antioxidant activities of commercial preparations from Ginkgo biloba leaves. Acta Sci Pol Hortoru, 12(5), 111–125, IF 0.522
  42. Szwajgier, D., Borowiec K., 2012. Phenolic acids from malt are efficient acetylcholinesterase and butyrylcholinesterase inhibitors. J Inst Brew, 118(1), 40–48, doi:10.1002/jib.5, IF 0.883

 

Scientific topic 2: Antioxidant, antiradical and anticancer activity of food components

 

In this topic, I’ve been intensively studying, in collaboration with various colleagues and research teams, compounds as well as products (foods and herbs) exerting antioxidant, antiradical and anticancer activities. The greatest achievement in this topic is the production of proprietary plant preparations with antioxidant and anticancer activity (Kowalska, Olejnik, Szwajgier, Olkowicz, 2017; Borowiec, Szwajgier, Olejnik, Kowalska, Targoński, 2016). On the basis of these results, I designed, produced and tested a complex polyphenolic preparation which right now receives patent protection. This preparation was also used with success in some studies concerning the application (e.g., in bread: Szwajgier, Paduch, Kukuła-Koch, Polak-Berecka, Waśko 2020). Moreover, the nutraceutical made on the basis of this polyphenol preparation is currently subject to another patent procedure.

List of publications:

 

  1. Borowiec K., Szwajgier D., Stachniuk A., Mielniczuk J., Trzpil A. Investigation of changes in the polyphenol profile verified by LC-MS/MS and the pro-health activities of fruit smoothie. Mol. Nutr. Food Res. 2024, 68(13), Article number: 2300426, doi: 10.1002/mnfr.202300426, IF 4.5 (2023)
  2. Olender D., Kujawski J., Skóra B, Baranowska-Wójcik E., Sowa-Kasprzak K., Pawełczyk A., Zaprutko L., Szwajgier D., Szychowski K.A. Bis-chalcones obtained via one-pot synthesis as the anti-neurodegenerative agents and their effect on the HT-22 cell line. Heliyon 2024, 10 e37147. IF 3.4 (2023)
  3. Grzelczyk J., Budryn G., Szwajgier D., Baranowska-Wójcik E., Zakłos-Szyda M. Evaluation of the effect of roasting and digestion on biological activity of compounds of coffee extracts - in vitro assessment of the bioavailability, cytoprotective properties and modulation of inflammatory response. Food Chem. 2024, 460 Article number: 140648, doi: 10.1016/j.foodchem.2024.140648. IF 8.5 (2023)
  4. Byczkiewicz, S., Szwajgier, D., Baranowska-Wójcik, E., Telichowska, A., Szymandera-Buszka, K., Wojtczak, J., Kobus-Cisowska, J. Research on Application of Japanese Quince (Chaenomeles L.) and Pork Collagen in Dark Chocolate—Benefits in Prevention of Inflammation In Vitro Model. Nutrients 2024, 16, 1758, https://doi.org/10.3390/nu16111758, IF  4.8 (2023)
  5. Studzińska-Sroka E., Bulicz M., Henkel M., Rosiak N.,  Paczkowska-Walendowska M., Szwajgier D., Baranowska-Wójcik E., Korybalska M., Cielecka-Piontek J. Pleiotropic potential of Evernia prunastri extracts and their main compounds evernic acid and atranorin: in vitro and in silico studies.  Molecules (Basel,Online) 2024, 29(1), Article number 233, doi: 10.3390/molecules29010233, , IF 4.2 (2023)
  6. Studzińska-Sroka, E., Majchrzak-Celińska, A., Bańdurska,M., Rosiak, N., Szwajgier, D.,Baranowska-Wójcik, E., Szymański, M., Gruszka, W., Cielecka-Piontek, J. Is caperatic acid the only compound responsible for activity of lichen Platismatia glauca within the nervous system? Antioxidants 2022, 11, 2069. https://doi.org/10.3390/antiox11102069 , IF 7.0
  7. Szwajgier, D., Baranowska-Wójcik E., Grzelczyk J., Żukiewicz-Sobczak W., 2021. Peripheral oxidation markers in Down syndrome patients: the better and the worse. Dis Markers, 2021, 5581139, doi.org/10.1155/2021/5581139, IF 3.434
  8. Ziaja-Sołtys, M., Szwajgier, D., Kukuła-Koch, W., 2021. Cytotoxic effect of multifruit polyphenol preparation on human breast cancer cell lines. Emir J Food Agr 33(4), 320–327, doi: 10.9755/ejfa.2021.v33.i4.2683, IF 1.041
  9. Telichowska A., Kobus-Cisowska J., Szulc P., Wilk R., Szwajgier D., Szymanowska D., 2021. Prunus padus L. bark as a functional promoting component in functional herbal infusions – cyclooxygenase-2 inhibitory, antioxidant, and antimicrobial effects. Open Chemistry, 19(1), 1052–1061, doi:10.1515/chem-2021-oo88, IF 1.554
  10. Paczkowska-Walendowska, M., Szymańska, E., Winnicka, K., Szwajgier, D., Baranowska-Wójcik, E., Ruchała, M.A., Simon, M., Cielecka-Piontek, J., 2021.Cyclodextrin as functional carrier in development of mucoadhesive tablets containing Polygoni cuspidati extract with potential for dental applications. Pharmaceutics, 13(11), 1916, doi.org/10.3390/pharmaceutics13111916, IF 6.321
  11. Kukula-Koch, W., Szwajgier, D., Gaweł-Bęben, K., Strzępek-Gomółka, M., Głowniak, K., Meissner, H.O., 2021. Is phytomelatonin complex better than synthetic melatonin? The assessment of the antiradical and anti-inflammatory properties. Molecules 26, 6087, doi.org/10.3390/molecules26196087, IF 4.412
  12. Byczkiewicz, S., Szwajgier, D., Kobus-Cisowska, J., Szczepaniak, O., Szulc, P., 2021. Comparative examination of bioactive phytochemicals in quince (chaenomeles) fruits and their in vitro antioxidant activity. Emir J Food Agr33(4), 293–302, doi: 10.9755/ejfa.2021.v33.i4.2667, IF 1.041
  13. Michalak-Majewska M., Złotek U., Szymanowska U., Szwajgier D., Stanikowski P., Matysek M., Sobota A., 2020. Antioxidant and potentially anti-inflammatory properties in pasta fortified with onion skin. Appl Sci, 10, 8164, doi:10.3390/app10228164, IF 2.679
  14. Winiarska-Mieczan A., Kwiecień M., Kwiatkowska K., Baranowska-Wójcik E., Szwajgier D., Zaricka E., 2020. Fatty acids profile, antioxidative status and dietetic value of the breast muscle in broiler chickens receiving different doses of glycine-Zn chelates. Anim Prod Sci, 60 (8), 1095–1102, 10.1071/AN19305,IF 1.533
  15. Szwajgier D., Paduch R., Kukuła-Koch W., Polak-Berecka M., Waśko A., 2020. Study on biological activity of bread enriched with natural polyphenols in terms of growth inhibition of tumor intestine cells. J Med Food, 23(2), 181–190, doi: 10.1089/jmf.2019.0082 IF 2.786
  16. Michalak M., Szwajgier D., Paduch R., Kukuła-Koch W., Waśko A., Polak-Berecka M., 2020. Fermented curly kale as a new source of gentisic and salicylic acids with antitumor potential, J Funct Foods, 67, Article 103866, doi.org/10.1016/j.jff.2020.103866, IF 4.451
  17. Baranowska-Wójcik, E., Szwajgier D., 2019. Characteristics and pro-health properties of mini kiwi (Actinidia arguta). Hortic Environ Biote, 60(2), 217–225, doi: 10.1007/s13580-018-0107-y, IF 1.585
  18. Kowalska K., Olejnik A., Szwajgier D., Olkowicz M., 2017. Inhibitory activity of chokeberry, bilberry, raspberry, and cranberry polyphenol-rich extract towards adipogenesis and oxidative stress in differentiated 3T3-L1 adipose cells. PLOS ONE 12(11), 1–15, e0188583, doi: 10.1371/journal.pone.0188583, IF 2.766
  19. Jabłońska-Ryś E., Sławińska A., Szwajgier D., 2016. Effect of lactic acid fermentation on antioxidant properties and phenolic acid contents of oyster (Pleurotus ostreatus) and chanterelle (Cantharellus cibarius) mushrooms. Food Sci Biotechnol, 25(2), 439–444, 10.1007/s10068-016-0060-4, IF 0.699
  20. Borowiec K., Szwajgier D., Olejnik A., Kowalska K., Targoński Z., 2016. Effects of a bilberry preparation on selected cell lines of the digestive system. Czech J Food Sci, 34(4), 300–305, 10.17221/375/2015-CJFS,  IF 0.787
  21. Szwajgier D., Halinowski T., Helman E., Tylus K., Tymcio A., 2014. Influence of different heat treatment on the content of phenolic acids and their derivatives in selected fruits. Fruits, 69(2), 167–178, doi: http://dx.doi.org/10.1051/fruits/2014004, IF 0.883

 

Scientific topic 3: Lactic acid bacteria, dairy products and rheology

 

In these studies, I focused on several aspects including the enrichment of dairy products with phenolic compounds, interactions of food components, lactic acid bacteria and food contaminants (e.g., heavy metal ions). The rheological properties of final food products were studied. The main achievement, in my opinion, is the elevation of the content of antioxidant phenolic acids in dairy products, which were previously known as poor sources of polyphenolic antioxidants.

 

List of publications:

  1. Michalak-Tomczyk M., Rymuszka A., Kukuła-Koch W., Szwajgier D., Baranowska-Wójcik E., Jachuła J., Welman-Styk A., Kędzierska K. Studies on the effects of fermentation on the phenolic profile and biological activity of three cultivars of kale. Molecules 2024, 29, 8 1727, 1-20, 69, https://www.mdpi.com/1420-3049/29/8/1727 . DOI: 10.3390/molecules29081727. IF  4.2 (2023)
  2. Grzelczyk J., Szwajgier D., Baranowska-Wójcik E., Budryn G., Zakłos-Szyda M., Sosnowska B., 2022. Bioaccessibility of coffee bean hydroxycinnamic acids during in vitro digestion influenced by the degree of roasting and activity of intestinal probiotic bacteria, and their activity in Caco-2 and HT29 cells. Food Chem, 392, 133328, doi: 10.1016/j.foodchem.2022.133328, IF 9.231
  3. Skrzypczak, K., Gustaw, W., Szwajgier, D. Fornal E., Waśko A., 2017. κ-Casein as a source of short-chain bioactive peptides generated by Lactobacillus helveticus. J Food Sci Technol, 54(11), 3679–3688, doi.org/10.1007/s13197-017-2830-2, IF 1.797
  4. Szwajgier D., Gustaw W., 2015. The effect of the addition of selected phenolic acids on the rheological properties of heated solutions of whey proteins. Acta Aliment Hung, 44(2), 204–210, doi:10.1556/AAlim.2014.0004, IF 0.333
  5. Szwajgier D., Gustaw W., 2015. The addition of malt to milk-based desserts: influence on rheological properties and phenolic acid content. LWT- Food Sci Technol, 62(1), 400–407, doi:10.1016/j.lwt.2015.01.028, IF 2.711
  6. Polak-Berecka M., Szwajgier D., Waśko A., 2014. Biosorption of Al+3 and Cd+2 by an exopolysaccharide from Lactobacillus rhamnosus. J. Food Sci, 79(11), T2404–T2408, doi: 10.1111/1750-3841.12674, IF 1.696
  7. Waśko A., Szwajgier D., Polak-Berecka M., 2014. The role of ferulic acid esterase in the growth of Lactobacillus helveticus in the presence of phenolic acids and their derivatives. Eur Food Res Technol, 238(2), 299–306, doi 10.1007/s00217-013-2107-6, IF 1.559
  8. Tomczyńska-Mleko M., Brenner T., Nishinari K., Mleko S., Szwajgier D., Czernecki T., Wesołowska-Trojanowska M., 2014. Rheological properties of mixed gels: gelatin, konjacglucomannan and locust bean gum. Food Sci Technol Res, 20(3), 607–611, doi: 10.3136/fstr.20.607, IF 0.345
  9. Polak-Berecka M., Waśko A., Szwajgier D., Choma A., 2013. Bifidogenic and antioxidant activity of exopolysaccharides produced by Lactobacillus rhamnosus E/N cultivated on different carbon sources. Pol J Microbiol, 62(2), 181–188, IF 0.871
  10. Gustaw W., Szwajgier, D., 2012. Właściwości reologiczne mieszanych żeli β-glukanu owsianego i białek serwatkowych. Polymers (Polimery), 57(4), 25–30, in Polish, IF 0.47
  11. Gustaw W., Szwajgier D., Mleko S., 2009. The rheological properties of yoghurt with the addition of lyophilized polymerized whey protein. Milchwissenschaft. 64(1), 60–64, IF 0.406

 

Scientific topic 4: Malting and brewing

In this topic, I focused on the investigating of the role of polyphenols, mainly phenolic acids, in the formation of the antioxidant potential of malts, worts and beers. In particular, I focused on the effect of process parameters during milling, mashing (temperature, enzyme preparations applied, time of process etc.) on the antioxidant activity of the final product. As the result, the optimization of the malting and mashing in terms of increasing the health-promoting properties of beer has been made.

 

List of publications:

  1. Szwajgier D., 2011. Dry and wet milling of malt. A preliminary study comparing fermentable sugar,  total protein, total phenolics and the ferulic acid content in non-hopped worts. J Inst Brew, 117(4), 569–577, doi.org/10.1002/j.2050-0416.2011.tb00505.x, IF 0.660
  2. Szwajgier D., 2011. The use of an extracellular ferulic acid esterase from Lactobacillus acidophilusK1 for the release of phenolic acids during mashing. J Inst Brew, 117(3), 427–434, doi: 10.1002/j.2050-0416.2011.tb00489.x, IF 0.660
  3. Szwajgier D.,Waśko A., Targoński Z., Niedźwiadek M., Bancarzewska M., 2010. The use of novel ferulic acid esterase from Lactobacillus acidophilus K1 for the release of phenolic acids from brewer’s spent grain. J Inst Brew, 116(3), 293–303, doi:10.1002/j.2050-0416.2010.tb00434.x, IF 0.897
  4. Szwajgier D., 2009. Content of individual phenolic acids in worts and beers and their possible contribution to the antiradical activity of beer. J Inst Brew, 115(3), 243–252, doi.org/10.1002/j.2050-0416.2009.tb00376.x, IF 1.000
  5. Szwajgier D., Waśko A., Zapp J., Targoński Z., 2007. An attempt to identify the low molecular feruloylated oligosaccharides in beer. J Inst Brew, 113(2), 185–195, doi.org/10.1002/j.2050-0416.2007.tb00275.x, IF 0.835
  6. Szwajgier D., Pielecki J., Targoński Z., 2005. The release of ferulic acid and feruloylated oligosaccharides during wort and beer production. J Inst Brew, 111, 372–379, doi: 10.1002/j.2050-0416.2005.tb00222.x, IF 0.902

 

Other publications

 

  1. Guz L., Puk K., Szwajgier D., Pastuszka A. Combined antimicrobial action of streptomycin and terpenes against atypical mycobacteria isolated from fish. Pol. J. Vet. Sci. 2024, 27 (1), 135-138, doi: 10.24425/pjvs.2024.149334, IF 0.8 (2022)
  2. Baranowska-Wójcik E., Welc-Stanowska R., Wiącek D., Nawrocka A., Szwajgier D. The interactions of pectin with TiO2 nanoparticles measured by FT-IR are confirmed in a model of the gastrointestinal tract. Food Res. Int. 189, 2024, 114509, IF 7.0 (2023)
  3. Jośko, I., Kusiaka, M., Różyło, K., Baranowska–Wójcik, E., Sierocka, M., Sheteiwye, M., Szwajgier, D., Świeca, M., 2023. The life cycle study revealed distinct impact of foliar–applied nano–Cu on antioxidant traits of barley grain comparing with conventional agents. Food Res Int, 164, 112303,  doi.org/10.1016/j.foodres.2022.112303, IF 8.1
  4. Gajowniczek-Ałasa D., Winiarska-Mieczan A., Baranowska-Wójcik E., Szwajgier D. Exploring the interplay: histamine intolerance as a mediator and manifestation of gastrointestinal disorders. W: Wybrane zagadnienia z zakresu technologii żywności i dietetyki pod redakcją /Dominika Zawadzka, Mateusz Zawadzki Łódz 2023, Wydawnictwo Naukowe ArchaeGraph Diana Łukomiak, 89-107
  5. Baranowska-Wójcik, E., Szwajgier, D., Gustaw, K., Jośko, I., Pawlikowska-Pawlęga, B., J. Kapral-Piotrowska. Reduced bioaccessibility of TiO2 (E 171) during puree soup digestion in a gastrointestinal tract simulated in vitro. Food Res. Int., 2022, https://doi.org/10.1016/j.foodres.2022.112189 . IF 7.0
  6. Szwajgier, D., Baranowska-Wójcik, E., Sosnowska, B., Kukula-Koch, W., Paduch, R., Sokołowska, B., Waśko, A., Solarska, E., 2022. High‐pressure processing at increased temperatures provides enhanced removal of indigenous microbial contamination in beet/carrot juice without damaging the bioactive components. Int J Food Sci Tech, 57, 276–289, doi.org/10.1111/ijfs.15416, IF 3.713
  7. Baranowska-Wójcik E., Szwajgier, D., Gustaw K., 2022. Effect of TiO2 on selected pathogenic and opportunistic intestinal bacteria. Biol Trace Elem Res., 200, 2468–2474, doi: 10.1007/s12011-021-02843-7, IF 3.738
  8. Baranowska-Wójcik E., Szwajgier D., Winiarska-Mieczan A., 2022. A review of research on the impact of E171/TiO2 NPs on the digestive tract.  J Trace Elem Med Biol, 72, 126988, doi: 10.1016/j.jtemb.2022.126988, IF 3.995
  9. Baranowska-Wójcik E., Szwajgier D., Jośko I., Pawlikowska-Pawlega B., Gustaw K.,  2022. Smoothies reduce the "bioaccessibility" of TiO2 (E171) in the model of the in vitro gastrointestinal tract. Nutrients 14(17), 2969, doi: 10.3390/nu14173503, IF 6.706
  10. Krasucka P., Bogusz A., Baranowska-Wójcik E., Czech B., Szwajgier D., Rek M., Sik Ok Y., Oleszczuk P., 2022. Digestion of plastics using in vitro human gastrointestinal tract and their potential to adsorb emerging organic pollutants. Sci. Total Environ, 843, 157108, IF 10.753
  11. Jedut, P., Szwajgier, D., Glibowski, P. Iłowiecka, K., 2021. Some plant food products present on the Polish market are a source of vitamin B12. Appl Sci- Basel 11(8), 3601, doi.org/10.3390/app11083601, IF 2.679
  12. Pawłowicz-Sosnowska, E., Żukiewicz-Sobczak, W., Sobczak, P., Domański, M., Szwajgier, D., 2021. Determination of the content of selected pesticides in surface waters as a marker of environmental pollution. Sustainability, 13(16), 8942; doi.org/10.3390/su13168942, IF 3.251
  13. Baranowska-Wójcik, E., Gustaw, K., Szwajgier, D., Oleszczuk, P., Pawlikowska-Pawlęga, B., Pawelec, J., Kapral-Piotrowska, J., 2021. Four types of TiO2 reduced the growth of selected lactic acid bacteria strains. Foods 10(5), 939, doi.org/10.3390/foods10050939, IF 4.35
  14. Szwajgier M., Targoński Z., Szwajgier D. (1999) "A liquid level measuring device", In: BUP No. 04/1999 (February 15, 1999), WUP No. 08/2002 (2002-08-30), No. report 321646, right no. 184074 p. 70, Bulletin of the Patent Office (Online) 1999 No. 4 (656), Patent Application Description No. 321646 A1, filed on August 13, 1997.
  15. Szwajgier D., Targoński Z., Żmuda W. (2018) "Functional drink". In: BUP no. 21/17 (10/09/2017), application no. 416661, No. right excl. PL 228 955, Bulletin of the Patent Office 21/17, patent application description No. 416661, filed on March 29, 2016.
  16. Bogucka-Kocka A., Szwajgier D., Borowiec K. (2021) "Polyphenol composition applicable in the prevention and support treatment of neurodegenerative diseases, especially Alzheimer's disease". In: BUP No. 13/2019 (June 17, 2019), Registration No. P.423794, Exclusive right no.PL237891, Bulletin of the Patent Office 13/2019, patent application description no. P.423794, filed on December 8, 2017.
  17. Solarska E., Szwajgier D., Marzec M. The method of producing bread with health-promoting properties and the bread produced in this way. National patent, application No. 427976, accepted for publication in Bulletin of the Patent Office, 2022.