Comparative hygienic characteristics of the state of health of schoolchildren in different regions of the Kyrgyz Republic

Kochkorova, Feruza A.; Атамбаева, Р. М.; Мингазова, Э. Н.; Amanova, Zh.A.; Shatmanov, A.A.

doi:10.54890/1694-6405_2022_4_28

Cited by 1 publication

(1 citation statement)

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“…The pandemic caused by the coronavirus infection has prompted specialists in various fields to search for effective means to increase the body's protective functions. It is known that nutritional factors can make a significant contribution to the formation of the body's resistance to various infections [1]. For example, the antioxidant, anti-inflammatory and immunomodulatory properties of phycocyanins are described in the literature [2][3].…”

Section: Introductionmentioning

confidence: 99%

Spectrometric study of the interaction of phycocyanins with egg proteins

Novokshanova,

Bilyalova,

Aksenov

2023

E3S Web of Conf.

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Phycocyanins isolated from the biomass of Spirulina platensis are biologically active substances with antioxidant, anti-inflammatory and immunomodulatory properties. At the Federal State Budgetary Institution “Federal Research Center for Nutrition and Biotechnology” research is being conducted to create a food module - a carrier of these biologically active substances. In this work, the possible formation of contacts of phycocyanins with egg proteins was studied using molecular fluorescence spectroscopy. As a result of the studies, it was shown that a mixture of egg white and phycocyanin has a fluorescence maximum in the region characteristic of egg white (361 nm; 125 a.u.) and the fluorescence of phycocyanin has not been established. The results of the study indicate the formation of a bond between phycocyanin and the amino acids that make up the egg white, followed by shielding of phycocyanin molecules from the action of exciting radiation.

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Section: Introductionmentioning

confidence: 99%