Effects of Two Varieties and Fertilization Regimes on Growth, Fruit, and Silymarin Yield of Milk Thistle Crop

Milk thistle is an alternative crop to winter cereals for southern Europe as this species is drought tolerant and its fruits contain silymarin. The aim of this study was to assess the impact of two varieties and fertilization regimes (sheep manure and inorganic fertilizer) on crop productivity. A two-factor experiment was conducted in a randomized split-plot design with three replicates. The varieties were Palaionterveno and Spata, while the fertilization treatments were control, sheep manure, and calcium ammonium nitrate applied at 75 and 125 kg N ha−1. Variety and fertilization significantly affected plants development and productivity, as well as oil and silymarin yield. The use of manure and inorganic nitrogen fertilizer increased rosette diameter, oil and silymarin yield, above-ground biomass, and fruit yield. The influence of inorganic fertilization, regardless of the application dose, was more apparent than organic fertilization. Moreover, variety significantly affected plants growth and silymarin content, as well as silymarin composition. The variety Spata had the greatest silymarin content, reaching 4.40%, and a high silybin B concentration. In conclusion, the selection of a suitable variety is important for achieving high fruit and silymarin yields, while inorganic nitrogen fertilization can maximize the productivity of the milk thistle crop.

Optimization of Small Peptide Feed from Milk Thistle Residue by Synergistic Fermentation of Multiple Strains and Proteases

In order to improve the utilization rate of the milk thistle residue, this study used the synergistic fermentation of multiple strains and proteases to increase the small peptide content of the fermented feed produced by the milk thistle residue. Taking the small peptide content of the milk thistle residue fermented feed as an indicator, the optimal fermentation process was obtained by single-factor optimization experiments and the response surface methodology. The optimal fermentation process was as follows: fermentation time of 7 days, inoculum size of 15%, inoculation ratio of aerobic strains: anaerobic strains = 1: 2, solid-state fermentation water content of 66%, fermentation temperature of 36℃, and amount of protease was 0.25% acid protease+0.25% bromelain. Under the above process, the small peptide content of the fermented feed from milk thistle residue was greatly improved to 57.86%. These results inferred that the added proteases were beneficial to the growth of fermentative microorganisms, the secretion of protease and the increase of the small peptide content.

INFLUENCE OF FUNCTIONAL COMPONENTS ON THE TITER OF LACTIC ACID BACTERIA OF YEAST "VIVO"

The use of yeasts with a high titer of probiotic cultures of lactic acid bacteria (LAB) and plant components, ascorbic acid in the technology of obtaining functional products - can improve the quality of finished products, nutritional and biological value. The aim of the study was to study the effect of functional components and antibiotics of different groups in the elective nutrient media "Lactobacagar" and "Bifidoagar" on the LAB titer and their viability. The task of the work is to determine the feasibility of using extracts of milk thistle, rye seeds, flax and ascorbic acid in nutrient media for the viability of LAB yeast "VIVO" with the addition of antibiotics of different groups and concentrations. The effect of the most commonly used antibiotics was studied: benzylpenicillin, azithromycin, lincomycin, gentamicin sulfate, ceftriaxone, norfloxacin, amoxil, streptomycin, tetracycline, erythromycin on the titer of lactic acid concentrations, which correspond to IV bacteria; 50; 25; 12.5; 6.25; 3.13; 1.56; 0.78. Determination of antibiotic resistance of LAB was performed by the method of double dilutions. Determination of antibiotic resistance of LAB was performed by the method of double dilutions. The effectiveness of the use of extracts of milk thistle, flax and red seed, as well as ascorbic acid in the practice of nutrient enrichment has been proven. The introduction of these components into the composition of nutrient media with antibiotics led to an increase in the number of viable LAB cells by 5—9 %. It is recommended to enrich fermented milk products and bakery products with functional components — seeds or meal of red flax, flax and thistle to increase the nutritional value and increase the titer of fermentation microflora.

Research of resilience and elastic properties of short pastry with the meals of soy, sunflower and milk thistle

Purpose The purpose of this paper is to study the resilience and elastic properties of short pastry with the meals of soy, sunflower and milk thistle. Design/methodology/approach Recent studies in the emerging food technologies of short pastry with use of meals were considered. Their focus on the improvement of the functional peculiarities of short pastry and benefits for people were the defining characteristics of the studies. Findings Model food compositions have been developed from soybean meal, sunflower meal and milk thistle for adding them to semi-finished short pastry products. The technology of short pastry confectionery made from short pastry with oilseed meal has been scientifically substantiated and developed. The chemical composition of shortbread cookies with the use of oilseed meal was calculated. The developed technology increased protein content by 2.5 times, cellulose content – by six times, significantly increased mineralization in the developed confectionery products. The content of calcium increased by 172.9 mg, selenium – by 13.06 mcg, iodine – by 2.76 mcg and vitamin E by 2.4 mg. Practical implications The developed technology of short pastry with a model composition of the meal can be used in practice. The use of a meal composition is a promising direction to improve the brittleness of short pastry products. The developed pastry products made from short pastry with added meal can be introduced into catering establishments as functional products with improved biological value. Social implications Developed pastry products can be used as functional products with improved biological value, which is important for people’s health and has positive effects on the human body. Originality/value The use of meals of soy, sunflower and milk thistle in short pastry increases its nutritional and biological value, which improves the impact on the human body. The developed pastry products can be introduced as functional products with improved biological value, which is important for the improvement of people’s health in different countries of the world.

THE INFLUENCE OF THE CLIMATIC CONDITIONS OF THE REPUBLIC OF DAGESTAN ON THE CONTENT OF FATTY OIL AND OTHER BIOLOGICALLY ACTIVE SUBSTANCES IN THE FRUITS OF MILK THISTLE SPOTTED

The object of the study was the fruits of milk thistle [Silybum marianum (L) Gaertn.] and fatty oil obtained from them by hexane extraction in the Soxlet apparatus. The aim of the study was to study the influence of natural and climatic conditions on the accumulation of fatty oil and other biologically active substances in the fruits of milk thistle growing on the territory of the Republic of Dagestan. It was found that the content of fatty oil and proteins in the fruits of milk thistle increases with a decrease in air temperature, an increase in the amount of precipitation and soil moisture at the place of growth; the content of carbohydrates and flavolignans in the studied samples of milk thistle fruits is inversely dependent on the content of fatty oil. It was revealed that with an increase in the amount of precipitation and a decrease in the amount of active temperatures during the change of the natural and climatic zone from the foothill Kaitagsky to the high-mountain Kulinsky district, the total content of unsaturated fatty acids, primarily linoleic acid, in milk thistle oil samples decreases. The method of differential scanning calorimetry has been used to study the thermophysical properties of the fatty oil of milk thistle growing in the Kulinsky, Levashinsky and Kaitagsky districts of Dagestan. The results of the thermal analysis are in good agreement with the conclusions obtained from the results of chemical and chromatographic analysis, differential scanning calorimetry allows us to identify trends in the change in the fatty acid and triglyceride composition of milk thistle fatty oil, depending on the natural and climatic conditions of the growth of milk thistle.

Plant growth promoters mediated quality and yield attributes of milk thistle (Silybum marianum L.) ecotypes under salinity stress

Silybum marianum (L.) Gaertn (Astraceae) is a well-reputed medicinal plant mostly utilized for silymarin (Sily) content and oil production, however, the information about Sily contents in achene part is still fragmented under different climatic conditions. In this study four milk thistle ecotypes from Faisalabad (FSD), Gujranwala (GUJ), Quetta (QTA), and Kallar kahar (KK) having an altered achene color were analyzed under salt stress. Application of plant growth promoters (PGPs) is one of the solution for ameliorating the effect of salinity and increasing the quantity and quality traits of milk thistle, so ascorbic acid (AsA), thiourea (TU), and moringa leaf extract (MLE) were soil supplied after developing salinity stress (120 mM with irrigation) at germination stage. Predetermined levels were selected for PGPs such as AsA (500 µM), MLE (3%), and TU (250 µM). Results revealed that all yield related attributes were significantly decreased, while secondary metabolites, pericarp epidermis, pericarp parenchyma, and pericarp seed integument increased under salinity stress. Data suggested that PGPs treatment was helpful to alleviate the deleterious effects of salinity stress and enhance the milk thistle quality and quantity parameters. The ecotypic variations with altered achene color patterns represent an advantage for QTA ecotypes for higher Sily extraction under salt stressed conditions.

Bleeding Milky Way!

Many people regard herbal plants as a safe natural product and routinely consume them for maintenance of healthy life or as home remedies without considering their potential health-threatening side effects. Here, we presented manifestations of milk thistle toxicity. The milk thistle’s flavonolignans, especially the silybin ingredient disturb the hemostatic process by dual anticoagulant and anti-platelet properties. This plant can inhibit serine proteases, including factors II and X as in the coagulation cascade as well as platelet activation by blocking adenosine diphosphate receptor and cyclooxygenase; hence, it causes bleeding diathesis.