Milk and dairy products are staple foods in the diet of all social groups. Plant additives are of multifunctional use in the dairy industry. Wild plants are a source of vitamins, minerals, and other biologically active substances. Due to these compounds, they improve digestion, cardiovascular activity, and emotional state. This review describes the latest trends in creating functional milk drinks enriched with plant components. They include drinks based on whole milk and cream, dairy by-products (whey, buttermilk), as well as fermented milk drinks with probiotic cultures (kefir, drinking yogurt). We found that aqueous extracts were most commonly introduced into milk raw materials. Fruits and berries were dried and added to milk raw materials in the powder form. Special attention was paid to ‘hairy roots’ as a promising technology for producing various functional foods. In addition to being economically viable, this technology can help us expand the range of plant materials with endangered species. Functional milk-based drinks enriched with plant extracts can improve the immune system and be used as part of supportive therapy. They are also suitable for daily use to replenish the balance of essential nutrients. These properties make their production a promising direction in the dairy industry.

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Immunodeficiency causes a lot of modern diseases. Immunodeficiency, in its turn, is caused by such fac- tors as polluted environment, chronic stress, sedentary lifestyle, unbalanced diet, etc. All these factors weaken respi- ratory organs and gastrointestinal tract, disturb hormonal regulation, and destabilize immune defence. Food industry responds to these challenges by developing functional foods and dietary supplements from medicinal plants. Dietary supplements made from natural plant extracts have more advantages than their numerous synthetic analogues. They produce a mild therapeutic effect and no pronounced side effects. Purple Echinacea (Echinacea purpurea L.) posses- ses immunomodulatory, anti-inflammatory, antiviral, and tonic properties. However, climatic and soil conditions are known to affect the qualitative and quantitative profile of biologically active substances. The present paper describes the micronutrient profile of various parts of Echinacea purpurea grown in the Kemerovo region. The study employed a complex of physical and chemical methods. The research featured leaves, roots, and flowers, as well as components extracted from the plant with the help of a 70% ethanol solution. The latter was chosen for its universal properties in micronutrient extraction. The methods included high performance liquid chromatography (HPLC), thin layer chro- matography (TLC), and IR spectroscopy. A set of triple experiments showed that the extracts contained substances with anti-inflammatory, antioxidant, and immunomodulating properties. Thus, Echinacea extract can be recommen- ded for functional foods and dietary supplements.

In order to ensure the timely and uninterrupted supply of medicinal plant raw materials, the methods of cultivation of plant cell cultures, namely, the production of plant root cultures, are relevant. In this paper, the geroprotective potential of Hedysarum neglectum Ledeb and Panax ginseng C. A. Mey root cultures is studied. They were cultured under in vitro conditions by transforming the rhizome (H. neglectum) and seed seedlings (P. ginseng) with Agrobacterium rhizogenes 15834 Swiss. To identify the geroprotective potential, the antimicrobial disc-diffusion method and the antioxidant activity were analyzed by titration of KMnO4 extracts of plant root cultures. The qualitative and quantitative composition was analyzed using high-performance liquid chromatography, thin-layer chromatography, and gas chromatography with mass spectrometry. In the course of the work, the presence of antimicrobial and antioxidant activity of plant root culture extracts was established. Biologically active substances contained in extracts of Hedysarum neglectum Ledeb root crops and Panax ginseng C. A. Mey are characterized by geroprotective potential, so they can act as a source of natural antioxidants in the functional nutrition of the geroprotective orientation.

Introduction. Increased resistance of microorganisms to traditional antibiotics has created a practical need for isolating and synthesizing new antibiotics. We aimed to study the antibiotic activity and resistance of bacteriocins produced by lactic acid bacteria and other microorganisms. Study objects and methods. We studied the isolates of the following microorganism strains: Bacillus subtilis, Penicillium glabrum, Penicillium lagena, Pseudomonas koreenis, Penicillium ochrochloron, Leuconostoc lactis, Lactobacillus plantarum, Leuconostoc mesenteroides, Pediococcus acidilactici, Leuconostoc mesenteroides, Pediococcus pentosaceus, Lactobacillus casei, Lactobacillus fermentum, Bacteroides hypermegas, Bacteroides ruminicola, Pediococcus damnosus, Bacteroides paurosaccharolyticus, Halobacillus profundi, Geobacillus stearothermophilus, and Bacillus caldotenax. Pathogenic test strains included Escherichia coli, Salmonella enterica, Staphylococcus aureus, Pseudomonas aeruginosa, Bacillus mycoides, Alcaligenes faecalis, and Proteus vulgaris. The titer of microorganisms was determined by optical density measurements at 595 nm. Results and discussion. We found that eleven microorganisms out of twenty showed high antimicrobial activity against all test strains of pathogenic and opportunistic microorganisms. All the Bacteroides strains exhibited little antimicrobial activity against Gramnegative test strains, while Halobacillus profundi had an inhibitory effect on Gram-positive species only. The Penicillium strains also displayed a slight antimicrobial effect on pathogenic test strains. Conclusion. The antibiotic resistance of the studied lactic acid bacteria and other bacteriocin-producing microorganisms allows for their use in the production of pharmaceutical antibiotic drugs.