EUREKA: Life Sciences
Not a member yet
407 research outputs found
Sort by
THE WINTER-HARDINESS OF THE VARIETIES AND FORMS OF FILBERT (CORYLUS DOMESTICA KOSENKO ET OPALKO), PLANTED IN UKRAINE
Full text linkThe results of the study of winter-hardiness of the varieties and forms of filbert (Сorylus domestica Кosenko еt Оpalko), planted in Ukraine, are presented. The aim was to determine the suitableness of filbert plants for industrial planting in the gardening zone of Ukraine that needed the most exact assessment of potential of their winter and frost resistance. For attaining this aim we introduced in the research the laboratory freezing of tissues and organs of prospective varieties of filbert with modeling of influence of the low negative temperatures at the level - 25, - 30 and - 35 °С. As the material of research were used the filbert plants of varieties and forms, prospective for planting in Ukrainian conditions. The study and procurement of slip material was carried out in parent filbert plants of decennial age of research-productive district of the National dendrologic part “Sofiivka”, NAS of Ukraine during 2015–2016 according to conventional methods and recommendations. Incomplete coincidence of the data of frost resistance of studied filbert variants in the natural conditions and at the different modes of direct freezing can be explained by the varietal features. Despite the unfavorable conditions of wintering 2015–2016, the freezing of studied filbert plants under the garden conditions was completely insufficient (summary point of damage was less 10) and insufficient (the level of disorder is limited by 11–20 points). Besides the ability to endure the short-term strong frosts, the high winter-hardiness is demonstrated only by filbert plants, less sensitive to the provoking influence of thaw.
The complex assessment of the winter and frost resistance of filbert plants by the field and instrumental methods proved the sufficient adaptability of studied samples to the conditions of studied gardening zone. The varieties and forms of filbert Sofiiivsky-1 and especially Pavlenko’s gift were recognized as the best by the frost resistance and potential of winter-hardiness
CORRECTING EFFECT OF AQUEOUS EXTRACT FROM DUCKWEED LEMNA MINORFROND ON MORPHOLOGICAL STATE OF THYROID GLAND IN RATS WITH HYPOTHYROIDISM
Full text linkThe present work studied the effect of aqueous extract from duckweed Lemna minor frond on morphological state of the thyroid gland in the experimental hypothyroidism. Healthy albino rats weighing between 120 g and 150 g were used. The animalswere randomly allotted into four groups, each containing ten rats respectively. Three of the groups (II, III and IV) induced with hypothyroidism by 1 % solution of sodium perchlorate with drinking water for 20 days. Control (vehicle) rats were given normal saline. After 20 days hypothyroid groups (III and IV) of rats treated with aqueous extract from duckweed Lemna minor frond at a dose 0.5 ml/100 g of body weight and with Iodomarin 200 (reference drug) at a dose 12 µg/kg daily orally for 21 days. Results obtained from the study showed that the introduction of sodium perchlorate leads to morphological and functional changes in the structure of the thyroid gland in rats, accompanied by sings of hyperplastic tissue proliferation and corresponds with hypofunctional state. It was established that introduction of aqueous extract from duckweed Lemna minor frond has a positive effect on the restructuring of the thyroid gland in rats with hypothyroidism, increasing its functional activity. There is a decrease of proliferative processes by extrafolliсular epithelium and thyrocytes in the follicles. The outer diameter of follicles decreased by 7.65 % (P>0.05), the height and size of thyrocytes in the wall of the follicle were significantly decreased by 58.16 % and 18 41 %, respectively, compared to untreated hypothyroid group. The obtained results have practical significance for the development of drugs with thyroid-stimulating action for preventing or delaying the development of hypothyroidism and its complications
ELABORATION OF NEW METHOD OF DEEP PROCESSING OF CARO-TENE-CONTAINING RAW MATERIALS INTO NANOADDITIVES WITH THE USE OF CRYOGENIC FREEZING AND FINE-DISPERSED GRINDING
Full text linkThe aim of the work is elaboration of principally new cryogenic method of deep processing of carotene-containing vegetable raw material (CCVRM) such as carrot, pumpkin, sweet Bulgarian pepper, tomato, sea buckthorn, apricot using cryogenic freezing and fine-dispersed grinding.
The new method of deep processing leads to more full extracting and removal of β-carotene from the state, bound with biopolymers into free and hydrophilic form. The mechanism of these processes was presented. It was established, that mass share of β-carotene in cryopuree, received by the new method, exceeds its content in initial (fresh) CCVRM in 3,0…3,5 times.
The regularities of growth and transformation of carotenoids separately at freezing with different high speeds and low-temperature grinding of CCYRM were established. It was demonstrated, that at cryogenic freezing take place quantitative increase of mass share of carotenoids in 2,0…2,5 times comparing with initial (fresh) raw material depending on freezing speed and type of CCVRM. That is it was demonstrated, that frozen carotene-containing vegetable raw material contains 2,0…2,5 times more β-carotene than fresh one. Mechanism of these processes was presented.
It was demonstrated, that cryopuree of CCVRM, received using new methods of deep processing, exceeds the initial (fresh) raw material by the content not only β-carotene but also other low-molecular bioactive substances: L-ascorbic acid – in 2,0…2,2 times, phenol compounds – in 1,7…1,8 times, tanning substances – in 1,5…1,7 times). That is they have principally new chemical composition, because practically all bioactive substances (BAS) in cryopuree are in nanosize form and easily assimilated by human organism
THE STUDY OF THE RHEOLOGICAL PROPERTIES OF PECTIN GELS WITH MONO - AND DISACCHARIDES
Full text linkAt manufacturing of confectionary products can be used the different mono- and disaccharides – glucose, fructose, saccharose, lactulose and so on. The study of rheological parameters of pectin gels, made on the base of apple puree and different sugars, allowed establish the regularities of sugars influence on the state of pectin gels. It was revealed, that the effective viscosity of pectin gels, based on glucose and fructose, is higher than the one of pectin gel, based on saccharose that is explained by the formation of more number of hydrogenous connections between monosaccharides and pectin molecules. It was established, that the use of lactulose probiotics in composition of pectin gels, based on saccharose or glucose, increases the quantity of free moisture that decreases the effective viscosity of its structure. Or on the contrary, in pectin gels, based on fructose, the addition of lactulose decreases the total quantity of free moistrure that increases the effective viscosity of the structure. It can be explained by the more high solubility of lactulose comparing with saccharose and glucose and the lower one comparing with fructose. The received data ground technological modes of formation of gel-like confectionary masses, namely the increase of the temperature of formation of gels, based on fructose and glucose. At manufacturing of production with functional properties, the addition of lactulose, on the contrary, widens the temperature interval of masses formation, consequently, the formation temperature can be lowered.
At storage of gels at temperature 293 K their solidity increases. At the same time in gels, based on fructose, it is observed the crystals formation, connected with the low solubility of glucose. For prevention of crystals growth and attainment of the necessary structural-mechanical organoleptic parameters of gels, it is recommended to lower the glucose quantity by 30 %
IN SILICO MODELING OF THE REDOX METABOLISM IN HUMAN ERYTHROCYTES
Full text linkThere was elaborated the mathematical model of erythrocytes metabolism, including glycolysis (Embden-Meyerhof pathway), pentose phosphate pathway, metHb restoration pathway, Н2О2 metabolism reaction. The final model includes 50 reactions and 60 metabolites. Within the model was studied the change of activity of some enzymes and concentrations of metabolites in stationary state, that take part in the processes of utilization of oxygen active forms and restoration of metgemoglobin, depending on amount of exogenous and endogenous Н2О2. There was demonstrated the threshold character of changes of the many studied parameters, that testifies that the cells can be practically in physiological state at the change of external conditions for rather long time.
There was carried out an assessment of redox-state of erythrocytes at oxidizing load: was demonstrated the change of EGSSG/2GSH, ENADP+/NADPH and ENAD+/NADH from the concentration of endogenous Н2О2. There was established that in the studied diapason of concentrations of endogenous Н2О2 was observed the high slope of the change of EGSSG/2GSH, that was not observed for ENADP+/NADPH and the other redox-pairs.
The results of modeling coincide with existing views on the functioning of enzymes of antioxidant protection in human erythrocytes and testify to the possibility of practical use of the mode
THE EARLY SPRING SYNUSIAS IN THE FORESTS OF FAGETO-CARPINETO-QUERCETA ROBORIS SUBFORMATION ON THE TERRITORY OF PRECARPATHIAN REGION (UKRAINE)
Full text linkAbstract. In the article were presented the results of studying the early spring synusias in the forests of Fageto-Carpineto-Querceta roboris subformation on the Pricarpathian territory. In the studied subformation were separated five associations: Fageto-Carpineto-Quercetum roboris galiosum odorati, Fageto-Carpineto-Quercetum roboris caricetum pilosae, Fageto-Carpineto-Quercetum roboris vincosum, Fageto-Carpineto-Quercetum roboris galeobdolosum, Fageto-Carpineto-Quercetum roboris hederosum. The revealed early spring synusias are formed by the following herbal species: Leucojum vernum L. (Amaryllidacea), Galanthus nivalis L. (Amaryllidacea), Dentaria glandulosa Waldst. et Kit. (Brassicaceae), Anemone nemorosa L.(Ranunculaceae), Scilla bifolia L. (Liliaceae), Isopyrum thalictroides L. (Ranunculaceae), Corydalis cava (L.) Schweigg. Koerte (Papaveraceae) та Gagea lutea (L.) Ker.-Gawl. (Liliaceae). It appears before the leaves blooming and forms the specific white-lilac-blue aspect. Galanthus nivalis L. synusias develops the first and then in the third decade of March develops the group with Anemone nemorosa L. domination. Last years as the result of the negative anthropogenic influence the number of Leucojum vernum L. and Galanthus nivalis L. groups – the rare ephemeroids put to the Ukrainian Red book was abruptly shortened. 
DEVELOPMENT OF THE NEW METHOD OF THE MELTED CHEESE PRODUCTS WITHOUT SALT-MELTERS USING CRYOMECHANOLYSIS
Full text linkThe aim of the work is elaboration of the principally new method of deep processing of rennet cheeses to the melting using the complex action of freezing and cryomechanolysis on the raw material that gives a possibility to destruct the hardly soluble biopolymers and to transform them into soluble form.
The principally new method of the deep processing of rennet cheeses for receiving the melt cheese products without salts-smelters was elaborated. It differs from the traditional ones by the complete exclusion of the salts-smelters. This method is based on the use of the influence of freezing and fine-dispersed comminution on the raw material. It allows open biological potential of the rennet cheeses more fully and to extract the hidden (bound) protein forms from nanocomplexes of lipids and mineral substances. It allows destruct the proteins of rennet cheeses to the separate polymers and dipeptides and tripeptides. The used technological methods gave a possibility to exclude the salts-smelters at the rennet cheeses manufacturing. They favor the transformation of lipid-proteins paracaseinate calcium phosphate complexes to the separate amino acids and peptides and allow receive homogenous plastic mass.
It was established, that at the complex action of freezing and fine-dispersed comminution on the rennet cheese the destruction of hardly soluble lipid-protein nanocomplexes and release of protein from the bound state into free one – nanoform (by 33,5…35 % more) takes place. The mechanisms of this process, connected with cryomechanodestruction of connections between lipids and proteins and non-fermented catalysis of nanocomplexes were described.
It was established, that cryomechanodestruction and non-fermented catalysis of protein to the separate monomers – α-amino acids (by 55…60 %) takes place at freezing and fine-dispersed comminution of rennet cheese before melting. The mechanism of freezing and non-fermented analysis, connected with cryomechanocracking of protein molecules at the expanse of peptide protein connections destruction to the separate α-amino acids and their transformation into the free form was described. It was also demonstrated, that the conformational changes of protein molecules take place synchronously.
The offered and elaborated nanotechnology of melt cheese products on the base of rennet cheeses without salts-smelters includes complex action of freezing and fine-dispersed comminution. The mechanisms of processes, connected with cryomechanodestruction of connections between lipids and protein to the separate α-amino acids are described.
The cheese fillings for “Pancake” confectionary and cheese snacks – falafels were manufactured on the base of cheese mass, received using the new method and enriching vegetable nanoadditives. They exceed the well-known analogs by chemical composition and are remarkable for the storage life, increased in 2 times. At the same time the significant part of substances (BAS and biopolymers) in cheese filings is in nanodimensional form (55…60 % of protein), especially, free α-amino acids, easily assimilated by the human organism. The recipes and technologies of sauces-dressings, sauces-deeps, cheese snacks and so on are also elaborated on the base of cheese mass, received by the new method.