Products of chemical reactions that occur during high-temperature heat treatment of the meat products

Recently the actively active studies have begun devoted to the accumulation of «harmful» substances in food products, which are supposedly accumulated in the body of a person who often consumes these products. Meat, as a source of full-featured animal protein, is especially popular in this aspect. For the preparation of meat products various types of heat treatment are used, almost each of which will inevitably lead to the destruction of some of the chemical compounds originally present in the product, and the formation of completely new chemical compounds, which can often be harmful to the human body. During high-temperature heat treatment (mainly frying), some chemical reactions in meat products occur, which lead to the formation of heterocyclic aromatic amines (HAA) in it. Due to the great variety of raw meat and cooking recipes, during the heat treatment HAA’s of various classes are formed, each of them will be peculiar for the particular type of raw material or recipe components (with the exception of MeIQx and PhIP, which always form during frying). The more complete understanding of the HAA’s formation mechanism will help study the products of Maillard reactions and Strecker degradation. In this work we studied the formation of HAA’s as a result of the cyclization of creatine and the detaching of water (dehydration) from it during temperature exposure. The classification of the compounds formed as a result of these reactions is presented and the main classes of the HAA obtained in result are considered. The questions of the influence of various factors on amount of HAA formed, such as the fat content, the introduction of Fe2+, Fe3+, are raised. In the future it is necessary to conduct studies of the quantitative content of HAA in meat products to complement the already actively ongoing work on the study of xenobiotics consumed by humans with food, which will give a more comprehensive picture of the carcinogens content in food products

Pharmacological correction of immune disorders in patients with chronic heart failure and ischemic heart disease

Currently, there are few data on the effect of cardiovascular drugs on the immune status of patients with heart failure (HF). This paper provides information on the impact of ß-adrenergic blocking agent (BAB), angiotensin-converting enzyme inhibitors (ACEI) on the maintenance of markers of immune inflammation in the blood, as well as on inhibition of synthesis of tumor necrosis factor-α (TNF-α) and on blocking of interaction between TNF-α and membrane receptor

Clinical efficacy of a betablockers therapy in patients with chronic heart failure on the background of postinfarction cardiosclerosis

Despite the fact that betablockers (BBs) are one of the main groups of therapy of patients with acute myocardial infarction (AMI), the comparative effectiveness of various BBs in patients with postinfarction cardiosclerosis (PICS) is uncertain. There was performed comparative analysis of clinical efficacy of BBs in patients with chronic heart failure (CHF) on the background of coronary heart disease (CHD), PICS. There was evaluated the impact of metoprolol succinate, carvedilol, bisoprolol and betaxolol on blood pressure (BP), left ventricular ejection fraction (LVEF), change the functional class of chronic heart failure, and mortality in patients over 4 year

Core of the Magnetic Obstacle

Rich recirculation patterns have been recently discovered in the electrically conducting flow subject to a local external magnetic termed "the magnetic obstacle" [Phys. Rev. Lett. 98 (2007), 144504]. This paper continues the study of magnetic obstacles and sheds new light on the core of the magnetic obstacle that develops between magnetic poles when the intensity of the external field is very large. A series of both 3D and 2D numerical simulations have been carried out, through which it is shown that the core of the magnetic obstacle is streamlined both by the upstream flow and by the induced cross stream electric currents, like a foreign insulated insertion placed inside the ordinary hydrodynamic flow. The closed streamlines of the mass flow resemble contour lines of electric potential, while closed streamlines of the electric current resemble contour lines of pressure. New recirculation patterns not reported before are found in the series of 2D simulations. These are composed of many (even number) vortices aligned along the spanwise line crossing the magnetic gap. The intensities of these vortices are shown to vanish toward to the center of the magnetic gap, confirming the general conclusion of 3D simulations that the core of the magnetic obstacle is frozen. The implications of these findings for the case of turbulent flow are discussed briefly.Comment: 14 pages, 9 figures, submitted to Journal of Turbulenc

The study of proteotomic profile of mutton with consideration to the influence of feed combinatorics

The present article is devoted to the search for markers that attest the changes in the protein profile when fattening the lambs with enriched diets, taking into account tissue specificity. The purpose of scientific research was to expand scientific knowledge about the influence of essential trace elements of organic origin in the diet of lambs on the marker-proteins of skeletal muscle tissue, of myocardium and renal cortical substance. The objects of research were the tissues of the m.L.dorsi skeletal muscle, myocardium and cortical substance of the kidneys in lambs of the Edilbaev breed. These lambs received a diet with organic trace elements (iodine, selenium, silicon). To study the effect of microelements in the diets of lambs on change in marker-proteins, we ran the studies of the skeletal muscle, myocardium and cortical substance of the kidneys of lambs, using the method of two-dimensional electrophoresis. When searching for proteins which mark the action of organic additives in the fattening diet of lambs within the tissue of the myocardium and the cortical substance of the kidneys, a number of differences were noted; no pronounced effects were observed in the skeletal muscle. Enrichment of the diet of lambs with selenium derivatives led to a change in the protein composition in the kidneys cortical substance for some isoforms of selenium-containing proteins and related enzymes of the glutathione cycle. Reaction in this process of thermal shock proteins, utilization of aflatoxins and changes in proteins of energy metabolism within mitochondria of kidney cells was also revealed. The determination of functional activity, or immunofermental analysis of glutathione peroxidase 3 count in the blood, can be a promising biomarker for controlling the level of selenium digestion and the count of selenium in blood as a more rapid and cheap method in comparison with the proteomic technologies. And for assessing the rate of digestion and fixation of iodine, it seems promising to determine it via the activity of mitochondrial superoxide dismutase [Mn]. In the myocardium, the effect of digested feed additives mainly affected the mitochondrial apparatus, which changed its functional orientation, with the activation of several other metabolic cycles. These results are prerequisites for obtaining more fundamental data on the effect of diets enriched with essential micronutrients on the molecular mechanisms that take place within the myocardial and kidney tissue of lambs. New data have been obtained on the effect of diets enriched with essential microelements on the molecular mechanisms occurring in the myocardial tissue and cortical substance of the kidneys of goats and sheep. The research results obtained by proteomics methods will be used for modeling and targeted adjustment of diets in order to obtain raw materials with the necessary technological characteristics

PREREQUISITES FOR THE FORMATION OF D - ENANTIOMERS OF AMINO ACIDS OF ANIMAL PROTEINS IN THE MANUFACTURING PROCESS OF MEAT PRODUCTS

The paper presents studies on the presence or formation of d - enantiomers of amino acids in animal tissues or organs, in meat products during its production processes. It is shown that the process of epimerization of L - amino acid residues with the formation of D-enantiomers affect the reduction of the properties of food products, including the formation of oncoassociated subsequent effects on the human body.Modern control of the quantitative and qualitative composition of d-enantiomers of amino acids in food products, monitoring for stratification of the increased risk of toxic compounds in food are becoming an urgent medical and social problem. The studies planned in this paper are aimed at developing approaches to the creation of food products that reduce the oncogenic alimentary load on human health by solving the problem of technological modification of production, eliminating or minimizing post - translational modifications in proteins that contribute to the formation of d-enantiomers of amino acids. These studies will create a scientific and technological database associated with the risk assessment of carcinogenesis in protein matrices of animal origin. Based on the presented analysis, the task of developing and testing a method to control the accumulation of D-isomers in the course of various technological processes of meat production is extremely popular.The paper presents studies on the presence or formation of d - enantiomers of amino acids in animal tissues or organs, in meat products during its production processes. It is shown that the process of epimerization of L - amino acid residues with the formation of D-enantiomers affect the reduction of the properties of food products, including the formation of oncoassociated subsequent effects on the human body.Modern control of the quantitative and qualitative composition of d-enantiomers of amino acids in food products, monitoring for stratification of the increased risk of toxic compounds in food are becoming an urgent medical and social problem. The studies planned in this paper are aimed at developing approaches to the creation of food products that reduce the oncogenic alimentary load on human health by solving the problem of technological modification of production, eliminating or minimizing post - translational modifications in proteins that contribute to the formation of d-enantiomers of amino acids. These studies will create a scientific and technological database associated with the risk assessment of carcinogenesis in protein matrices of animal origin. Based on the presented analysis, the task of developing and testing a method to control the accumulation of D-isomers in the course of various technological processes of meat production is extremely popular

Splitting technique for analytical modelling of two-phase multicomponent flow in porous media

In this paper we discuss one-dimensional models for two-phase Enhanced Oil Recovery (EOR) floods (oil displacement by gases, polymers, carbonized water, hot water, etc.). The main result presented here is the splitting of the EOR mathematical model into thermodynamical and hydrodynamical parts. The introduction of a potential associated with one of the conservation laws and its use as a new independent coordinate reduces the number of equations by one. The (n) × (n) conservation law model for two-phase n-component EOR flows in new coordinates is transformed into a reduced (n − 1) × (n − 1) auxiliary system containing just thermodynamical variables (equilibrium fractions of components, sorption isotherms) and one lifting equation containing just hydrodynamical parameters (phase relative permeabilities and viscosities). The algorithm to solve analytically the problem includes solution of the reduced auxiliary problem, solution of one lifting hyperbolic equation and inversion of the coordinate transformation. The splitting allows proving the independence of phase transitions occurring during displacement of phase relative permeabilities and viscosities. For example, the minimum miscibility pressure (MMP) and transitional tie lines are independent of relative permeabilities and phases viscosities. Relative motion of polymer, surfactant and fresh water slugs depends on sorption isotherms only. Therefore, MMP for gasflood or minimum fresh water slug size providing isolation of polymer/surfactant from incompatible formation water for chemical flooding can be calculated from the reduced auxiliary system. Reduction of the number of equations allows the generation of new analytical models for EOR. The analytical model for displacement of oil by a polymer slug with water drive is presented.Adolfo P. Pires, Pavel G. Bedrikovetsky, Alexander A. Shapir

Study on acrylamide accumulation in the model system based on animal raw materials depending on thermal treatment regimes

The aim of the investigation was to study an effect of thermal treatment parameters on the content of reducing sugars, amino acids and acrylamide in the meat model system depending on the thermal treatment regime. The authors studied an influence of the reaction of melanoidine formation on the concentration of amino acids and reducing sugars at different thermal treatment regimes and established a decrease in the total amino acid content by 7 % upon the standard sterilization regime and by 11 % when increasing the temperature or duration of thermal treatment. It was found that at the same temperature with an increase in duration of thermal treatment up to 50 min., the acrylamide level increased by 1.6 times. Exposure of the model samples to a temperature of 120 °С for 50 min. had the highest effect on the level of acrylamide accumulation compared to the traditional sterilization regime of canned foods for child nutrition and the regime with an increased temperature of up to 130 °С. The obtained data will allow developing new meat products with the reduced content of unsafe components for nutrition in early childhood.The aim of the investigation was to study an effect of thermal treatment parameters on the content of reducing sugars, amino acids and acrylamide in the meat model system depending on the thermal treatment regime. The authors studied an influence of the reaction of melanoidine formation on the concentration of amino acids and reducing sugars at different thermal treatment regimes and established a decrease in the total amino acid content by 7 % upon the standard sterilization regime and by 11 % when increasing the temperature or duration of thermal treatment. It was found that at the same temperature with an increase in duration of thermal treatment up to 50 min., the acrylamide level increased by 1.6 times. Exposure of the model samples to a temperature of 120 °С for 50 min. had the highest effect on the level of acrylamide accumulation compared to the traditional sterilization regime of canned foods for child nutrition and the regime with an increased temperature of up to 130 °С. The obtained data will allow developing new meat products with the reduced content of unsafe components for nutrition in early childhood