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• Valproate use in fertile and pregnant women with epilepsy declined from 2019 to 2022 in Poland. • One third of women of childbearing age were still treated with valproate in 2022. • Levetiracetam and lamotrigine were the most commonly used ASMs in this population. To describe the antiseizure medications (ASMs) prescription pattern in women of childbearing age (WOCA) and pregnant women with epilepsy in the 2019–2022 period in Poland The National Health Fund (NHF) databases were analyzed. Women aged 15–49 years were considered as being of childbearing age, while exposure during pregnancy was estimated taking into account 15 months before delivery. ASMs belonging to the N03A subgroup of the Anatomical Therapeutic Chemical Classification System, reimbursed by NHF were analyzed. During 2019, 36 784 WOCA and 921 pregnant women filled at least 1 ASM prescription. In 2022, these numbers were 32 304 and 594, respectively. Valproate was the most widely used ASM in WOCA (38.4 %) in 2019, followed by levetiracetam (35.6 %), lamotrigine (30.1 %), and carbamazepine (20.0 %). The percentage of ASM users decreased in 2022 for valproate (32.1 %; p < 0.001) and carbamazepine (17 %; p < 0.001) and increased for levetiracetam (40.8 %; p < 0.001) and lamotrigine (32.7 %; p < 0.001). In 2019 lamotrigine (42.1 %) and levetiracetam (41.5 %) were the most frequently prescribed ASMs to pregnant women. During the study period, a significant increase in prescriptions for levetiracetam was observed (49.5 %; p = 0.003). The proportion of ASMs exposed pregnancies declined for valproate (from 24.7 to 16 %; p < 0.001) and topiramate (from 6.6 to 3.2 %; p = 0.005). The percentage of polytherapy regimens remained stable over the years, both for WOCA (39 %) and pregnant women (32 %). Despite the decline in valproate usage, the drug was still among the most commonly prescribed ASMs in women of childbearing age and pregnant women with epilepsy. The awareness of teratogenic risks and new treatment guidelines should be improved in Poland. [ABSTRACT FROM AUTHOR]

Spent brewery grain (SBG) is a by-product of the brewery industry. The study aimed to investigate the prebiotic potential of SBG. The chemical composition and fermentation capacity of SBG were checked. The gut microbiota response to SBG was assessed in two in vitro models (batch fermentation and dynamic system). Substances with prebiotic properties, including arabinoxylans (16.7 g/100 g) and polyphenols (49.1 mg/100 g), were identified in SBG. Suitable growth and fermentation by probiotic bacteria were observed. The modulatory effect of gut microbiota depends on the in vitro system used. In batch fermentation, there was no stimulation of Bifidobacterium or lactic acid bacteria (LAB), but short-chain fatty acid (SCFA) and branched short-chain fatty acids (BCFA) synthesis increased. In dynamic, SBG exhibited a moderate bifidogenic effect, promoting Akkermansia and LAB growth while reducing Bacteroides and Escherichia-Shigella. SCFA stabilisation and reduction of BCFA content were noted. Moderate prebiotic effects were observed. [Display omitted] • Spent brewery grain (SBG) is rich in fibre, especially in insoluble arabinoxylans. • SBG is suitable for fermentation by L. rhamnosus GG and B. animalis BB-12. • SBG modulate gut microbiota, SCFA and BCFA composition. • Microbiota and fatty acid composition changes depended on the in vitro system. • There were differences between in vitro colon fermentation systems that were used. [ABSTRACT FROM AUTHOR]

This study investigated the potential of Propionibacterium freudenreichii to enhance the nutritional quality of spent brewer's yeast (SBY) by producing short-chain fatty acids (SCFAs) and vitamin B 12 (B 12). SBY was also evaluated as a growth medium for P. freudenreichii. Four SBY samples from different breweries were utilized and compared to microbiological yeast extract (YE). The tested SBY samples exhibited similar chemical compositions in terms of protein content, free amino acids (FAAs), SCFAs, carbohydrates, riboflavin, and cobalt, whereas YE was richer in most of these substances. However, P. freudenreichii growth was hindered by polyphenols in SBY, as evidenced by better growth in samples with lower polyphenol levels and the control sample (YE). SCFA synthesis was efficient in the SBY sample, resulting in 1.3 mg mL−1 of acetic acid and 1.70 mg mL−1 of propionic acid. Furthermore, P. freudenreichii fermentation increased essential free amino acids (FAAs) in all tested samples. SBY was found to be a suitable medium for supporting the production of the active form of B 12 , with a concentration of 25.2 ng mL−1. However, YE outperformed SBY as a medium for B 12 synthesis, yielding a concentration of 214.3 ng mL−1 after fermentation. The results indicate that both SBY and YE can serve as one-component sustainable growth media, valorised with valuable compounds through P. freudenreichii fermentation. In conclusion, SBY offers a novel opportunity for the biotechnological synthesis of SCFAs, FAAs, and B 12 through P. freudenreichii fermentation. [Display omitted] • The P. freudenreichii enhances the nutritional value of spent brewer's yeast (SBY). • SBYs were enriched with SCFA, essential amino acids, and vitamin B 12. • Yeast extract (YE) is a superior one-component growth medium for P. freudenreichii. • Vitamin B 12 synthesis by P. freudenreichii in YE reached a remarkably high level. • New possibilities for using SBY in biotechnology and human nutrition were found. [ABSTRACT FROM AUTHOR]

[Display omitted] • AAB are a valuable microorganisms in functional food technology. • Studies differ in how AAB, technological factors affect on antioxidant activity. • Protection of polyphenols through AAB oxidation process is the future perspective. • Food products with AAB have a potential pro-health impact on the human body. There is a lack of available studies that summarize the effect of acetic acid bacteria (AAB) and oxidative fermentation on polyphenols, and antioxidant activity in fermented foods of plant origin. Therefore, the aim of the systematic review was to systematize the current stage of knowledge of AAB possibilities of synthesis and stabilization of polyphenolic compounds and antioxidant activity in fermented food and their impact on human health. Three hypothesis questions were formulated: (1) Does the activity of acetic acid bacteria in food contribute to antioxidant content and what is the evidence of their activity to increase or stabilize the antioxidant potential of food?; (2) Does fermented food obtained by acetic acid bacteria activity have a health-promoting effect on the human body?; (3) How the heterogeneity of research material, research methods, raw materials, and production technologies affect the results of bioactive and phytochemical compounds of food antioxidant activity? 42 studies were selected, in which the authors suggest a beneficial effect on the increase or only stabilization of polyphenolic compounds and antioxidant activity in foods fermented with AAB. Although large heterogenicity of methods and material used (Kombucha, vinegar, fermented cocoa beans, and sour beer), evidence of the action of AAB towards stabilization or increase of antioxidant activity of the fermented products have been demonstrated. Summarizing information allows us to systematize the knowledge about AAB pro-health impact on the human body and future use in food technology. [ABSTRACT FROM AUTHOR]