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INVESTIGATION OF CARROT FOOD VALUE DEPENDING ON SORT PECULIARITIES AND ITS CHANGE AT STORAGE
Get PDFA food value of carrot roots is determined by a content of such chemical composition components as dry substance, ascorbic acid, carotene and other. The carrot value is also determined by its ability to be stored for a long time. The research aim was to study a food value change of different carrot sorts at storage open in boxes. The research gives an ability to search a carrot sort, suitable for long storage, and also to search arrangements for better preservation of carrot nutritiousness at storage.
It has been established, that the dynamics and intensity of losses of the roots’ food value depends on sort peculiarities. Thus, during 7.5 months of storage sorts Daryna, Shantane KL and Nant Kharkiv lost from 0.92 to 4.12 % of dry substance. The content of total sugar decreased by 0.16 and 0.77 % of its initial content in sorts Daryna and Nant Kharkiv, whereas Shantane demonstrated the content increase at the end of storage by 0.29 %. The same tendency was observed also by changes of the content of monosaccharides and saccharose.
The content of ascorbic acid and carotene during storage varied from increase to decrease. At the end of storage losses of ascorbic acid and carotene were 1.43–1.93 and 3.42–4.26 mg/100 g respectively. The content of nitrates at the end of storage in Daryna roots remained at the initial level – 202 mg/kg of the humid mass, in Shantane and Nant Kharkiv it decreased by 18 and 26 % respectively.
At that it must be noted, that the processes of nutritiousness changes were more intensive in Daryna and Nant Kharkiv roots. In Shantane the carrot roots content changes of chemical composition components were slower
Comparison of the effects of co-transplantation of bone marrow hematopoietic stem cells and thymic multipotent stromal cells on the immune system of mice depending on methods
Get PDFPhysical interaction of multipotent stromal cells (MSCs) and hematopoietic stem cells (HSCs) is a modern approach to effective and focused changes in the properties of HSCs. Resulting of those contact interaction is significant activation of cells with following immune system restoration.
The purpose of the study is to investigate the effect of co-transplantation of bone marrow hematopoietic stem cells (HSCs) and thymic multipotent stromal cells (MSCs) separately and as a union of cells on regeneration of the murine immune system, damaged by cyclophosphamide.
MSCs were obtained from thymuses of C57BL mice using explant technique. Bone marrow cells (BMCs) were obtained by flushing out the femur with a nutrient medium. BMCs were cocultivated for 2 hours on the monolayer of thymus-derived MSCs. The immune deficiency of mice was modelled by the treatment with cyclophosphamide (CP). After that, the cells were co-transplanted in two methods (separately into different the retroorbital sinus and as a union after co-cultivation) and the parameters of the immune system were evaluated. It was shown, that separate co-transplantation of BMCs and thymus-derived MSCs is associated with the restoration of the number of bone marrow cells, thymus, spleen and lymph nodes with an increase in the proliferation index of lymph node cells by 1.4 times compared to control. It normalized the previous reduced concentration of hemoglobin and hematocrit in the blood. Co-transplantation had a suppressive effect on the blast transformation reaction, induced by phytohemagglutinin, by 4.3 times, but showed a stimulating effect on DTHR response by 1.6 times compared to control.
Co-transplantation of the union of BMCs and MSCs is associated with the restoration of the number of bone marrow cells, spleen and lymph nodes. The level of spontaneous apoptosis of lymph node cells significantly increased by 3.3 times compared to control. It had not effect on hematological parameters, but is activated to impact the immune system. Thus, as a result of cells union administration showed normalization of the bactericidal activity of peritoneal macrophages, unlike the separate co-transplantation. This cells graft had a suppressive effect on the number of antibody-producing cells in the spleen by 4.2 times compared to control.
Previous co-cultivation and contact interaction of cells change the properties of cell graft. The effect of co-transplantation of BMCs and thymic MSCs is not a simple additive effect of cells. It is acquiring the features typical to certain cell types, and the expression of new characteristics. We assume this phenomenon as a result development of complex cells cooperative processes in vivo and in vitr
MATHEMATICAL MODELING OF THE COMPOSITION BASE OF PRODUCTS FOR BODY WEIGHT CONTROL
Get PDFThe problems of overweight and obesity have been analyzed, and the main ways to solve them have been investigated, one of which is the consumption of specially designed bran bars for body weight control. Based on the recommendations of experts, it has determined that the main components characterized by a high fiber content are oat and wheat bran, flax seed meal, in particular, the proposals of specialists on their content in the target products planned for development have been analyzed. Based on these data, 9 model compositions of the mentioned components have been created, their organoleptic properties have been assessed using a specially created point scale, on the basis of which, using the weight coefficients, their complex quality indicators has been determined. The information obtained was used to develop and build a mathematical model of the composition of the compositional base of bars for body weight contro
Assay of Bacillus cereus Emetic toxin produced in orange squash
Get PDFThe contamination of squash by B. cereus, an enterotoxin producer, was found to range between 7.5×104 and 1.8×104 CFU/g in orange squash (during storage), that is hazardous. Orange squash is widely produced and consumed in India, but has a low rating of 3 on the scale of 10 (on feedback), mostly due to high sugars, not preferred these days. It can be preserved for >9 months due to added sugars and preservatives. During processing squash, if juice is not quickly cooled and/or squash is kept for long at temperatures <48 °C after processing, it can be a source of food poisoning. Reason, a large number of toxins can be produced by B. cereus. B. cereus strains, isolated from squash, produce heat stable toxin. Vacuolar assay confirmed them as emetic toxins, produced in squash. The toxin behaved like an ionophore in assay using mitochondria, extracted from liver cells of chicken with potassium ions in buffer. The toxicity of toxin by assay was 3200 IU/ng (BC IV strain) and 800 IU/ng (BC X strain). By the vacuolar expansions of mitochondria in assay, toxins of B. cereus demonstrated a toxic effect, in the range of 20.93 to 60.94 % by BC IV toxin and 43.28 to 45.02 % by BC X toxin, on the 3rd day growth of B. cereus in squash and toxin extraction for assay. It was also possible to produce antibodies against the B. cereus whole cell and toxin of BC IV, as an attempt to detect B. cereus contaminations in foods, by Ouchterlony’s immune-diffusion tes
Development of meat-containing breads with hemp seed flour and turkey meat of mechanical crumbing
Get PDFThe work is devoted to the development of meat-containing breads with a combination of turkey MCPM (mechanically crumbed poultry meat) and hemp flour with further study of functional-technological and sensory characteristics and the study of nutritional and energy value of finished products. The aim of the study was to investigate the effectiveness of the use of hemp seed flour in the technology of baked meat products.
It was proved, that the combination of turkey MCPM and hemp flour in meat-containing breads allows to produce products with high nutritional characteristics. It was found, that the introduction of turkey in the recipe of MCPM in combination with hemp seed flour allows to obtain bread with a mass fraction of protein 18.03–19.53 g/100 g of the product. The protein concentration in the experimental samples exceeded the analogue by 3.21–11.79 %. The fraction of fat in meat-containing breads increased by an average of 37 % due to the inclusion of turkey in the recipe of MCPM. The inclusion of turkey MCPM in the recipe up to 47 % increases the concentration of macro- and micronutrients in bread to 2.06 ± 0.05 g / 100 g.
The inclusion of hemp flour in the recipe of baked products with a high content of turkey MCPM improves the functional, technological and organoleptic properties of the products. The increase in protein content by 3.21–11.80 %, fat – by 47.84–56.83 %, energy value – by 26.52–30.23 % was determined.
The high efficiency of combining turkey MCPM with hemp seed flour was confirmed in the study of functional and technological properties (FTP) of model minced meat. The ratio of MCMP: hemp seed flour 41: 8, 44:10, 47:12 improves WBC (water-binding capacity) by 13.46–22.15 %, WRC (water-retaining capacity) - by 10.34–21.43 %, FRC (fat-retaining capacity) – by 17.2–26.9 %. It was established, that the best indicators of FTP of minced meat and finished products were obtained by including 44 % of turkey MCPM and 10 % of hemp flour in the recipe of meat-containing bread. The results of the organoleptic analysis of the developed breads confirmed their high consumer valu
Study of the efficiency of the inhibitory effect of antimicrobial preparations in the production of sugar substances
Get PDFThis article presents the relevance of the issue of inhibition of microbiological processes at different stages of processing of sugar-containing raw materials, in particular ensuring the microbiological purity of juices and syrups in the production of sugar substances. Information on the composition of microbiota contaminating raw materials in the production of beet sugar, raw cane sugar, food syrups from sugar sorghum is analyzed.
Experimental data on the evaluation of the effectiveness of a number of antimicrobial preparations in terms of growth retardation of pure cultures of microorganisms and the effect of disinfection during the introduction of preparations are presented.
The greatest danger in production is caused by the development of spore-forming and mucus-forming bacteria, which led to the choice of research objects.
Thus, the effect of antimicrobial preparations on microorganisms: mesophilic bacteria Bacillus subtilis, B. megatherium, thermophilic bacteria B. stearothermophilus, mucus-forming bacteria of the genus Leuconostos, was investigated. In addition, the effect of antimicrobials on mycelial fungi of the genus Aspergillus was studied.
Based on the conducted experimental studies, the range of costs of the studied antimicrobial preparation for the suppression of contaminating microflora in the production of sugar and food syrups from vegetable raw materials was determine
Bio protectors’ effect on the composition of some amino acids under alcohol-induced oxidative stress
Get PDFThe studies, which may reveal some elements of regulation between the metabolic processes of proteins (at the level of translation and changes in the amino acid spectrum) as well as catabolism and anabolism of carbohydrates under conditions of pathological deviations of the functioning of the animal organism, are promising, and the search for protective substances of a different nature is necessary.
The aim is to study and analyze a bio protectors’ effect on the composition of some amino acids under alcohol-induced oxidative stress.
During the experimental period, changes in the body weight of rats confirm the depressant effect of alcohol on the dynamics of weight gain of animals during their growth and development, and the positive protective effect of betaine and additives (protein+minerals).
The increased activity of alanine aminotransferase, aspartate aminotransferase, γ-glutamyltransferase in the blood serum of rats in experimental groups of animals with the absence of protectors’ substances in the diet indicates a deviation in the functional capacity of the liver. The determined indices of the content of creatinine and urea were increased significantly that points out on possible pathological deviation of the kidney. Under alcohol substances, changes of such biochemical indexes value as lactate dehydrogenase, superoxide dismutase, and catalase, and the content of malonic dialdehyde indicate oxidative stress. In the case of bio protectors’ presence, values of biochemical parameters become to ones in the animals of control groups.
It was observed, that betaine has a higher potential for the correction of the above pathological abnormalities than protein-containing additives with minerals in the form of chelate, but the last is perspective for further study and their use as a raw material for the development of more complex bio protector
Determination of color formation of multicomponent fruit and vegetable pastes and dried powder fractions during low temperature treatment
Get PDFThe aim of the work is to determine the color formation of multicomponent fruit and vegetable pastes and dried powder fractions at the stages of low-temperature pre-concentration and drying, as one of the factors, maintaining the quality of the products.
In the production of organic plant semi-finished products an important factor is the implementation of high-quality technological operations, including heat and mass transfer, which affects the final organoleptic characteristics of products. It is important to take into account the color of raw materials at the stages of blending puree in the production of paste and powder semi-finished products, which requires the introduction of a unified method for assessing the color of raw materials at each stage of the technological operation.
An analysis of traditional methods for determining color formation has been performed, as a result of which it has been found, that the most effective method of evaluation is digital, based on photo processing of the prototype. According to this method, the evaluation of color formation in the manufacture of semi-finished fruits and vegetables in accordance with the proposed recipes has been conducted. Color indices of multicomponent pastes and dried fractions based on them for three prototypes were obtained. The brightness of all samples of pastes is in the range - 36.4… 37.0 % with a purity of tone 64.7… 78.2 %, which corresponds to the reddish-orange color, was obtained. After drying the test samples of pastes to the dried fraction, it has been found, that the brightness, depending on the percentage of raw materials in a sample falls in the range of 30.5… 33.2 %, at that the coloration corresponds to colors from bluish-purple to bluish-red with a purity of tone within 34.7… 34.9 %. As a result of evaluation of organoleptic indicators, it has been found, that according to the presented research samples, the best indicators have a sample with 40 % of raw apples, 20 % of pumpkin, 30 % of cranberries and 10 % of hawthorn. The obtained research data will be useful in the development of methods for the production of semi-finished products from vegetable raw materials. The applied digital method of color determination differs in simplicity and economy in comparison with colorimetric and spectrometri
Biofilm formation and antibiotic resistance in staphylococcus isolated from different objects
Get PDFStaphylococci have a wide range of pathogenic properties, among which stands increased resistance to antibiotics and the ability to form a biofilm. Being divided into coagulase-positive and coagulase-negative, they have different and, at the same time, common biological properties and may be a source of genetic material for each other.
The aim of the study was to examine the properties of staphylococci, isolated from various objects (milk, pigs, companion animals, humans), their resistance to antibiotics, the ability to form a biofilm and the presence of genes, responsible for resistance to methicillin and biofilm formation.
In this study we used 89 Staphylococci strains. 18 (20.2 %) strains were coagulase-positive, where 2 (2.2 %) strains, isolated from different animals and humans, had a complete set of phenotypic (plasma coagulation, biofilm formation, resistance to oxacillin and benzylpenicillin) and genotypic (mec A, fem B, ica A, ica D) signs of pathogenicity.
Coagulase-negative staphylococci, isolated from various animals and humans, had resistance to oxacillin, benzylpenicillin and the ability to form biofilms, and also had the corresponding genes in their structure (mec A, ica AB, ica D) in 3.3 % of cases.
Staphylococci, isolated from different animals and humans, were able to form a biofilm and had the appropriate set of genes (ica D, ica AB) in 5.6 % of cases
Effect of the improved protein-mineral additive on structural-mechanical characteristics of minced meat
Get PDFThe results of research on the effect of protein-mineral improved additive (PMIA) on the rheological parameters of minced meat, which can be used for manufacturing culinary products, including chopped semi-finished products of a high degree of readiness, are presented. It has been proven, that the additive can be used both as an ingredient, enriching calcium-digestible compounds and to improve a number of technological properties of minced meat, in particular after freezing, storage and thawing. The aim of the study was to determine the dependences of changes in the structural and mechanical characteristics of minced meat after the addition of PMIA and subsequent freezing to a temperature of –16…–18 °C and storage for 20 days.
It has been found, that the addition of up to 7 % of PMIA leads to a marked increase in the conditionally instantaneous modulus of elasticity and highly elastic modulus in 4.4 times for minced beef and 2.7 and 4.4 times for chicken, respectively. It has been established, that the best stabilization of these indicators after freezing occurs at the content of PMIA at the level of 2…5 %. Studies of plastic viscosity and adhesion have shown that the use of up to 7 % of PMIA leads to an increase of 11…20 % and 26…64 %, respectively. After freezing, the plastic viscosity and adhesion of minced beef in the control decreased by 22.0 and 52 %, respectively, minced chicken – by 23.4 and 40.9 %. In the samples with a content of 7 % of PMIA, the decrease in plastic viscosity and adhesion is 7.2 and 4.4 % in minced beef and in chicken – 5.9 and 3.1 % respectively.
It has been proven, that the use of PMIA in the amount of up to 7 % in the technology of minced meat production minimizes the negative destructive effect of low temperatures on the structural and mechanical characteristics of the finished product. Thus, it is expedient to use up to 7.0 % of the improved protein-mineral additive in the composition of minced meat to enrich the finished product with digestible calcium compounds and improve their structural and mechanical characteristics, in particular after freezing and storag