S72 Abstracts / Journal of Biotechnology 185S (2014) S37–S125

153.36 ± 2.023T while for the second assortment the mean valuewas 154.335 ± 0.547T. Differences were noted and salt contenthad an average value of 3.46 ± 0.084% for the first range and the3.434 ± 0.290% for the “Smoked Cheese”. The results of the deter-minations were compared with levels in national standards.

http://dx.doi.org/10.1016/j.jbiotec.2014.07.243

The assessment of certain heavy metals contentin table eggs laid in relation to the productionsystems (organic vs. conventional)

Maria Bologa ∗, Ioan Mircea Pop, Cristina GabrielaRadu Rusu

Department of Animal Husbandry, UniversityAgricultural Sciences and Veterinary Medicine “IonIonescu De La Brad”, Iasi, Romania

E-mail address: mary shoa@yahoo.com (M. Bologa).

The aim of the research was a comparative analysis of certainheavy metals content in eggs laid from two different productionsystems (organic and conventional). Were analyzed 20 samplesof lay eggs from Brown hybrid at the age of 27 weeks in twounits from Romania. Samples were analyzed for heavy metals (Pb,Cd, Cu, Zn) using atomic absorption spectrophotometry in flame(AAS) in order to standards and legislation. Analysis of eggs sam-ples (yolks and albumens) revealed very significant differences(p ≤ 0.001) between the two systems (organic vs. conventional)for the Pb content (0.11–0.19 vs. 0.12–0.20 mg/kg wet weight)and Cd (0.007 vs. 0.008–0.009 mg/kg wet weight) and significantly(p ≤ 0.05) for the Cu content (1.21–1.30 vs. 1.23–1.34 mg/kg wetweight) and Zn (1.20–1.47 vs. 1.23–1.49 mg/kg wet weight). Forall samples analyzed the values of toxic heavy metal were belowthe maximum allowable suggested by EFSA (0.205 mg Pb/kg wetweight and 0.018 mg Cd/kg wet weight). The heavy metals con-centration had different values, lower levels were found as for thealbumens samples, compared to yolks samples, as well as for sam-ples derived from organic production system, compared to thosefrom conventional production system.

http://dx.doi.org/10.1016/j.jbiotec.2014.07.244

Analysis of some buttermilk assortments soldon Iasi city market, Romania

Bogdan Vlad Avarvarei ∗, Marius Giorgi Usturoi,Alexandru Usturoi, Roxana Nicoleta Ratu

Department of Management of Animal Production,University of Agricultural Sciences and VeterinaryMedicinem “Ion Ionescu de la Brad”, Iasi, Romania

E-mail address: bogdan avarvarei@yahoo.com (B.V. Avarvarei).

In the current study the authors tried to present a commodityanalyze for some buttermilk assortments which are sold on Iasicity market, Romania. Five different buttermilk assortments werestudied. Was analyzed the fat content (2% marked on label), usingacid-butyrometric method, analyses were made on itself sampleand to certify the results, were repeated using the same methodbut on diluted samples. Mean values for fat percent (itself sample)were between 1.70% and 1.89% and on diluted samples mean val-ues were between 1.698 and 1.884%. Carbohydrates (4 g markedon label) were between 3.75 and 3.95 g; proteins (3.3 g marked onlabel) were between 3.15 and 3.25; calcium (125 mg marked onlabel) was from 119 mg to 123 mg. Could be appreciate that all theobtained data were very close to ones marked on labels, for all the

studied assortments. The label design is also very important for con-sumers. The data marked on products’ labels were in accordancewith Romania and EU legislation for all the analyzed products (fatcontent, nutritive value, producer and distributor, bar code, shelflife time, storage temperature, etc.).

http://dx.doi.org/10.1016/j.jbiotec.2014.07.245

Effect of black garlic extract on1-choloro-2,4-dinitrobenzene-derived atopicdermatitis in BALB/c mice

Jae Yeon Lee 1,∗, Eun Kyung Ahn 1, Yun Yeon Kim 1,Hye Jin Ko 1, Joa Sub Oh 2

1 Gyeonggi Institute of Science & Technology,Promotion Natural Products Research Institute,Gyeonggi Bio Center, 511 (Iui-dong), Gwongwang-ro,Yeongtong-gu, Suwon, Gyeonggi-do, South Korea2 College of Pharmacy, Dankook University, San#29,Anseo-dong, Dongnam-gu, Cheonan-si, South Korea

E-mail address: jyeon@gstep.re.kr (J.Y. Lee).

This study was evaluated the anti-atopic-dermatitis activityeffect of black garlic extract (BGE) using the 1-choloro-2,4-dinitrobenzene(CDNB)-induced animal model of atopic-dermatitissymptoms. Male BALB/c mice were internally sensitized with oval-bumin (50 �g/mL) plus 4% aluminum hydroxide hydrate of threetimes for 2 weeks. After induction of atopic dermatitis, mice backskins were gently rubbed with CDNB for three times in a week. TheSCORing Atopic Dermatitis (SCORAD) scores, scratching behavior,H&E staining and cytokines ELISA were measured at BALB/c atopicmice after treatment with BGE. We showed that BGE reduced theSCORAD scores and the number of scratching behavior. Further-more, H&E stained skin tissues of atopic mice were observed thatthickness of epidermis, dermis has decreased. It was found thateach levels of TNF-� and IL-4 in plasma were significantly decreasedin the BGE treatment group, compared with the CDNB-inducedatopic control group. The results suggest that BGE has an anti-atopicactivity through reduction of scratching behavior and the levelsof pro-inflammatory cytokines on 1-choloro-2,4-dinitrobenzene-derived atopic dermatitis in BALB/c mice.

http://dx.doi.org/10.1016/j.jbiotec.2014.07.246

Nutritional quality of rabbit meat (Giant Belgianbreed)

Tarnauceanu Frunza Gabriela ∗, Pop Cecilia, LazarRoxana, Boisteanu Paul Corneliu

Department of Animal Husbandry, “Ion Ionescu de laBrad” University of Agricultural Sciences andVeterinary Medicine of Iasi, Romania

E-mail address: tarnauceanu.gabriela@yahoo.com (T.F. Gabriela).

The nutritional quality of rabbit meat is represented by the rich con-tent of proteins, minerals, vitamins and by the low content of uricacid, cholesterol and saturated fatty acids. Rabbit meat lipids havean important biological nutritional value through its high contentof polyunsaturated fatty acids. Biological material consisted of 75rabbits in total (25 males and 50 females) from Giant Belgian breed.There have been sampled different muscle groups (the musclesLongissimus dorsi, Triceps Brachii, Semimembranosus, Cervicalis,Intercostalis) and the main edible offal (heart, liver, kidney) inorder to determine nutritional quality of meat, afterwards beingdetermined (compared according to sex) the chemical composition