Study of the Biofunctional Properties of Cedar Pine Oil With the Use of Testing Cultures

Prosekov, Alexander; Dyshlyuk, Lyubov; Milentyeva, Irina; Pavsky, Valery; Иванова, Светлана; Garmashov, Sergey

doi:10.21603/2308-4057-2018-1-136-143

Cited by 18 publications

(18 citation statements)

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“…Milk has a high nutritional and biological value and is a significant part of the human diet [1,2]. However, the milk of different species of animals has some differences in the physicochemical and biochemical composition.…”

Section: Introductionmentioning

confidence: 99%

“…Sheep milk is of interest as a food source containing significant amounts of ω-3 and ω-6 fatty acids in milk fat, as well as other less common ones such as linoleic acid isomers [1]. Sheep's milk is widely produced in semi-arid countries and is mainly used for milk consumption and the production of a wide range of cheeses, fermented milk products (e.g.…”

Section: Introductionmentioning

confidence: 99%

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Study of Fatty-acid Composition of Goat and Sheep Milk and Its Transformation in the Production of Yogurt

Voblikova

Permyakov

Rostova

et al. 2020

KLS

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The information on the structure of fatty acids is crucial for the production and promotion of goat and sheep milk in the manufacture of dairy products. The fatty-acid profile of milk fat can affect the nutritional value and market value of dairy products. The purpose of the research is to study the properties of fatty-acid composition of goat and sheep milk and its transformation in the process of yogurt production. The study of fatty-acid composition was performed using the method of gas chromatography. The milk of goats of Zaanen breed and sheep of North Caucasian breed, as well as yogurt produced from a mixture of goat and sheep milk in a ratio of 1:1 have become the objects of the study. It was found that goat’s milk contains 12% less saturated fatty acids than sheep’s milk. Oleic, stearic and palmitic acids are the main fatty acids found in the fat phase of milk and yogurt production. Changes in the concentration of individual fatty acids during milk processing and in the period of yogurt storage were noted. As a result of maturation and seven-day storage, the amount of saturated fatty acids in yogurt increased by 5% compared to the original milk mixture. The content of polyunsaturated fatty acids in yogurt decreased by 19.27 %. The highest ratio value of hypocholesterolemic and hypercholesterolemic fatty acids was noted in goat milk. It is proved that goat milk is characterized by the most acceptable fatty acid composition in terms of healthy nutrition and prevention of atherosclerosis and thrombosis. A tendency to reduce the amount of monounsaturated and polyunsaturated fatty acids, with a simultaneous increase in the content of saturated fatty acids is noted in the process of yogurt production and storage. It was found that the production of yogurt with the use of goat’s milk in the mixture allows reducing the values of atherogenicity and thrombogenicity indices. The results of the study provide an information basis for the production of qualitatively new fermented milk drinks with a fatty-acid profile favorable for human health.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Study of Fatty-acid Composition of Goat and Sheep Milk and Its Transformation in the Production of Yogurt

Voblikova

Permyakov

Rostova

et al. 2020

KLS

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“…The potential of plant-based components and the production of functional products by processing vegetables and fruits is well known and has been used by us multiple times [ 55 , 61 , 62 , 63 , 64 , 65 ]. Our works [ 56 , 66 , 67 ] present the results of studying bio-functional properties in vitro and the potential to increase physical endurance with help of pine nut processing products, including oil, in vivo. We went further and developed a dietary supplement based on sea buckthorn and rosehip oil.…”

Section: Resultsmentioning

confidence: 99%

Sea Buckthorn and Rosehip Oils with Chokeberry Extract to Prevent Hypercholesterolemia in Mice Caused by a High-Fat Diet In Vivo

et al. 2020

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Dietary supplementation based on sea buckthorn and rosehip oils with added chokeberry extract was studied. We added the dietary supplement to the feed mixtures for laboratory animals. The possible toxicological effects and hypocholesterolemic, hepatoprotective activity of the dietary supplement in vivo were studied. After the observation period (6 weeks), no significant changes were found in the mass of organs and blood serum of laboratory animals (p > 0.05). However, there was a decrease in hypercholesterolemic indicators. Regular consumption of sea buckthorn and rosehip oils with added chokeberry extract (dietary supplement “ESB-1”) by laboratory animals inhibited the activity of liver enzymes and increased the antioxidant activity of blood serum (after the subcutaneous injection of sunflower oil/oil solution of carbon tetrachloride) but was not sufficient to bring them to physiological standards. The hypocholesterolemic and antioxidant properties of our dietary supplement already allow us to consider it a component of functional food products or a dietary supplement base. However, the full range of its biologically active properties, including the hepatoprotective function and regulation of metabolic disorders, has not been studied yet, which sets the direction of further research in vivo models and clinical practice to confirm its effectiveness in humans.

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“…Гликозид байкалин (образец извлечения 17)одно из наиболее перспективных фитохимических соединений, комплексно улучшающих работу организма. Это вещество при регулярном приеме повышает умственную и физическую работоспособность, позволяет легче преодолевать стресс, обладает антиоксидантным, мембраностабилизирующим, нефропротекторным, гепатозащитным и противосудорожным действием, оказывает седативный и миорелаксантный эффекты, способствует расширению сосудов, уменьшению окислительного стресса, апоптоза и воспаления, нормализации функции почек, может препятствовать развитию возрастных нейродегенеративных заболеваний [8]. Есть публикации о том, что получаемый из шлемника байкальского байкалин обладает гепатопротекторным, радиопротекторным и геропротекторными свойствами [10].…”

Section: материалы и методыunclassified

Determination of the antibacterial activity of flavonoids from callus Scutellaria galericulata L. for the development of a functional curd product

Белашова

Zaushintsena

Леванова

et al. 2020

Vestn. Voronež. gos. univ. inž. tehnol.

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The antimicrobial effect of extracts from callus of the common skullcap with the prospect of using in the recipe of a functional curd product for therapeutic and preventive action is studied. It is known that plants of the genus skullcap contain phenolic compounds that cause antimicrobial action, the most common among them are flavonoids-baykalin, scutellarein, hydrolyzed to glucuronic acid and aglycones-baykalein and scutellarein, vogonin, etc. the Study of antimicrobial activity was carried out in accordance with the requirements of The state Pharmacopoeia XI edition. Antimicrobial activity was determined in relation to 15 test cultures by diffusion in agar. The method is based on the assessment of inhibition of growth of test cultures of microorganisms by certain concentrations of the test object. Rod-shaped bacteria (Acinetobacter baumannii, Pseudomonas aeruginosa, Klebsiella pneumoniae, Serracia marcescens, Escherichia coli, Morganella morganii, Hafnia alvei, Bacillus cereus), coccus microflora (Staphylococcus aureus, Staphylococcus epidermidis, Enterococcus faecium), different strains of fungi of the genus Candida (Candida non-albicans № 136, 138, 142, 144). The result was evaluated according to the following criteria: “-“ – growth of the test culture (there is no antibacterial effect); “+” – no growth (the antibacterial effect is pronounced); “±” – inhibition of growth (bacteriostatic action).

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Study of the Biofunctional Properties of Cedar Pine Oil With the Use of Testing Cultures

Cited by 18 publications

References 0 publications

Study of Fatty-acid Composition of Goat and Sheep Milk and Its Transformation in the Production of Yogurt

Study of Fatty-acid Composition of Goat and Sheep Milk and Its Transformation in the Production of Yogurt

Sea Buckthorn and Rosehip Oils with Chokeberry Extract to Prevent Hypercholesterolemia in Mice Caused by a High-Fat Diet In Vivo

Determination of the antibacterial activity of flavonoids from callus Scutellaria galericulata L. for the development of a functional curd product

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