Effect of organically bound iodine in cattle feed on health indicators

Currently, the problem of iodine deficiency is actual in the world, which may cause a large number of diseases and disorders. The problem of iodine deficiency for humans may be partly solved by enriching agricultural products with iodine, i.e. by providing animals with an increased intake of iodine during their growth. Theoretically, the most effective way to use iodine is the form bound to tyrosine, since diiodotyrosine has been proven to be a thyroxine precursor. Taking it into account, a supplement was developed containing iodine organically bound to tyrosine and histidine. In this work, we studied the effect of this supplement introduced into the diets of cattle on biochemical parameters of animal blood. In the test group, which received the supplement with organically bound iodine, an improvement in nitrogen metabolism was noted compared to the control group. This was most clearly demonstrated by the content of urea, since in the test group, its content decreased by ≈15 percentage points, and by the content of creatinine, since its increase in the test group was more than 20 percentage points. Differences in the parameters of carbohydrate and lipid metabolism between treatments were also noted, as in the blood of animals from the test group, the content of cholesterol, triglycerides, phospholipids, glucose and malondialdehyde was lower than in the control group. In mineral metabolism and morphological parameters, there was no significant difference between treatments. Among the indicators of pigment and hormone metabolism, it is important to note the reduced content of cortisol in the blood of animals from the test group. Its level was lower by ≈17.23 percentage points compared to the control group. A decrease in cortisol levels indicated a lower stress load in the test group. In general, studies have shown that the use of a feed supplement containing organically bound iodine has a positive effect on the metabolism of animals.Currently, the problem of iodine deficiency is actual in the world, which may cause a large number of diseases and disorders. The problem of iodine deficiency for humans may be partly solved by enriching agricultural products with iodine, i.e. by providing animals with an increased intake of iodine during their growth. Theoretically, the most effective way to use iodine is the form bound to tyrosine, since diiodotyrosine has been proven to be a thyroxine precursor. Taking it into account, a supplement was developed containing iodine organically bound to tyrosine and histidine. In this work, we studied the effect of this supplement introduced into the diets of cattle on biochemical parameters of animal blood. In the test group, which received the supplement with organically bound iodine, an improvement in nitrogen metabolism was noted compared to the control group. This was most clearly demonstrated by the content of urea, since in the test group, its content decreased by ≈15 percentage points, and by the content of creatinine, since its increase in the test group was more than 20 percentage points. Differences in the parameters of carbohydrate and lipid metabolism between treatments were also noted, as in the blood of animals from the test group, the content of cholesterol, triglycerides, phospholipids, glucose and malondialdehyde was lower than in the control group. In mineral metabolism and morphological parameters, there was no significant difference between treatments. Among the indicators of pigment and hormone metabolism, it is important to note the reduced content of cortisol in the blood of animals from the test group. Its level was lower by ≈17.23 percentage points compared to the control group. A decrease in cortisol levels indicated a lower stress load in the test group. In general, studies have shown that the use of a feed supplement containing organically bound iodine has a positive effect on the metabolism of animals

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

The influence of brood chickens by-products processing with probiotic culture starter on change of their functional and technological parameters.

By-products are the potential source of animal protein obtained from brood chickens and egg-laying hens. Certain by-products like gizzards and combs are quite tough and possess low nutritional and biological value due to their high content of connective tissue. Biotechnological processing improves the quality parameters of collagen-containing by-products. In this article a probiotic starter culture of propionic acid bacteria, which have high proteolytic activity, was used to treat the gizzards and combs of brood chickens. Before processing of by-products with starter culture, physical and chemical parameters and the yield of by-products in relation to poultry live weight were analyzed and recorded. 5%, 10% and 15% starter culture were added to the tested samples of chopped by-products, the samples were kept at a temperature of 30 °C, and every 4 hours the following functional and technological parameters were monitored: moisture binding capacity, water holding capacity (MBC and WHC) and yield of the product after heat treatment. The results proved that increase of starter culture amount and longer exposure of by-products to hydrolysis led to decrease of functional and technological parameters values, but for the combs those parameters remained at a sufficiently high level compared to the gizzards, as the gizzards were exposed to more intense hydrolysis than combs. The decrease in the pH value correlated with the dynamics of MBC and WHC changes; and dynamics of the product yield after the heat treatment. Also the stained histological preparations were studied in order to assess the influence of biotechnological processing on by-products microstructure, where significant differences were found in the morphological structure of muscle and collagen fibers of hydrolysates of combs and gizzards exposed to action of bacterial concentrate. The results of rheological studies showed that hydrolyzed chicken combs differed from gizzards; the combs were denser and featured more elastic structure due to a lower degree of hydrolysis by bacterial enzymes. In general, the properties of collagen-containing by-products (muscular gizzards and combs) change significantly after being exposed to enzymes of propionic acid bacteria

Региональные особенности оливкового масла из Алжира

Algeria is the ninth biggest producer of olive oil in the world and the fourth biggest producer of table olives. In 2023, 868,754 tons of this product were produced there. The paper examines the regional and climatic special features of olive oil (OO) production with detalization by this product grown in Algeria. The fatty acid composition of OO produced in various regions of the country was studied in comparison with oil from Spain and Italy. The positive effect of diets and medicines based on OO is described. The prospects of the development of target products based on protein-fat modules with the use of OO from certain Algerian regions are indicated.Алжир — это девятый производитель оливкового масла в мире и четвертый по величине производитель столовых оливок. В 2023 там произведено 868754 тонн этого продукта. Рассмотрены региональные и климатические особенности производства оливкового масла (ОМ), с детализацией по этому продукту, выращенному в Алжире. Исследован жирнокислотный состав ОМ, произведенного в различных регионах страны в сравнении с маслом из Испании и Италии, и дано описание положительного действия диет и лекарственных средств на основе ОМ. Указаны перспективы разработки целевых продуктов на основе белково-жировых модулей с использованием ОМ из определенных регионов Алжира

К ВОПРОСУ ОПРЕДЕЛЕНИЯ РАСТИТЕЛЬНЫХ ЖИРОВ В ПИЩЕВОЙ ПРОДУКЦИИ

Tightening control over the quality and safety of food products leads to an expansion of the list of standardized indicators and the regulatory framework of research methods. Despite the lack of established standards and requirements for fatty acid composition (FAC) of meat products and the content of vegetable fats in it, methods have been developed for determining FAC and vegetable fats. The presented approaches to sample preparation make it possible to extract analytes from a sample as quickly and efficiently as possible, and the capabilities of modern analytical equipment make it possible to determine even trace amounts. The lower limit of determination of vegetable fats is 1.0 mg / kg. Ionization by electron impact, in which the molecule of the analyte breaks down into characteristic daughter ions, as well as the use of a library of mass spectra exclude obtaining false or falsepositive results.Ужесточающийся контроль за качеством и безопасностью пищевой продукции приводит к расширению списка нормируемых показателей и нормативной базы методов исследований. Не смотря на отсутствие установленных норм и требований к жирно-кислотному составу (ЖКС) мясной продукции и содержанию в  ней растительных жиров, были разработаны методики определения ЖКС и  жиров растительного происхождения. Приведенные подходы к подготовке проб позволяют максимально быстро и эффективно экстрагировать из образца анализируемые вещества, а  возможности современного аналитического оборудования позволяют определять даже в  следовые количества. Нижний предел определения растительных жиров составляет от 1,0 мг/кг. Ионизация электронным ударом, при котором молекула определяемого вещества распадается на характерные дочерний ионы, а так же использование библиотеки масс-спектров исключают получение недостоверных или ложноположительных результатов

Методика и метрологические характеристики измерений массовой доли глутамата натрия в биологических матрицах

Over the last century the people’s mode of life and eating habits has dramatically changed: the people of developed countries began to consume fast food, and also started disorderly and frequent snacking. The production of dietary meals and the increase of food assortment, including food produced from low-quality ingredients, led to the manufacturer’s necessity to use a large number of functional ingredients, i. e. those that improve taste of the food. Monosodium glutamate (MSG) is one of the widely used additives. Monosodium L-Glutamate (E621) is the sodium salt of glutamic acid found in all protein foods; it is used throughout the world as a food flavor enhancer. The legislation of the Russian Federation limits the content of monosodium glutamate, or additive E621, in a food product. Due to the fact that the glutamic acid takes the major weight in the monosodium glutamate molecule, which molecule is naturally present in almost all food products, the weight of the molecule of the E621 additive was determined by content of this amino acid expressed in terms of monosodium glutamate. In connection with the foregoing, it became necessary to develop a method for the quantitative determination of the mass fraction of monosodium glutamate introduced into food during the production of food products. Within the framework of this research a new method for determining the share of added monosodium glutamate is proposed, which is not associated with the natural content of glutamic acid. The authors have developed a method for determining the mass fraction of monosodium glutamate in food products with the help of high performance liquid chromatography with precolumn derivatization. This research presents metrological assessment of the developed methodology, determines accuracy rates and reproducibility factors in two concentrations ranges. For a range of 0.1 to 1%, the reproducibility is set at 17% and the accuracy rate is set at 30%. For the range of 1–10%, the reproducibility is 6%, the accuracy rate is 10% respectively. Also, during the development of the method, the lower limits for the quantitative determination (Limit of Detection — LOD) and qualitative determination (Limit of Quantification — LOQ) of the method were calculated. LOQ was equal to 0.01% and LOD accounted for 0.1%. The method has successfully passed the metrological certification and is included in the Register of Measurement Methods of the Russian Federation. It can be used by accredited laboratories for assessment and control of food quality.За прошедшее столетие образ жизни и пищевые привычки человека кардинально изменились: жители развитых стран стали прибегать к быстрому питанию, а также ввели в обиход беспорядочные и частые перекусы. Производство диетических блюд и увеличение ассортимента продуктов питания, в т. ч. вырабатываемого из низкокачественных ингредиентов, приводит к тому, что производителю приходится использовать большое количество функциональных ингредиентов, например таких, которые улучшают вкус. Одной из широко применяемых добавок является глутамат натрия. L-глутамат натрия (Е621) представляет собой натриевую соль глутаминовой кислоты, присутствующую во всех белковых продуктах и используется во всем мире в качестве усилителя вкуса пищи. В законодательстве Российской Федерации установлен уровень внесения глутамата натрия, или добавки Е621, в пищевой продукт. Ввиду того, что основной вес в молекуле глутамата натрия составляет глутаминовая кислота, которая естественным образом присутствует практически во всех продуктах, вес молекулы добавки Е621 определяли по содержанию аналогичной аминокислоты в пересчете на глутамат натрия. В связи с вышесказанным возникла потребность в разработке метода количественного определения массовой доли внесенного глутамата натрия при производстве пищевых продуктов питания. В рамках рассматриваемой работы предложен новый метод идентификации добавленного глутамата натрия, который не связан с природным содержанием глутаминовой кислоты. Авторами разработана методика определения массовой доли глутамата натрия в пищевых продуктах методом высокоэффективной жидкостной хроматографии с предколоночной дериватизацией. Представлена метрологическая оценка разработанной методологии, установлены показатели точности и воспроизводимости в двух диапазонах концентраций. Для диапазона от 0,1 до 1% показатель воспроизводимости установлен на уровне 17%, а показатель точности — на уровне 30%. В диапазоне же 1–10% воспроизводимость равняется 6%, точность — 10% соответственно. Также в процессе разработки методики были рассчитаны нижние пределы обнаружения количественного (Limit of Detection — LOD) и качественного (Limit of Quantification — LOQ) определения метода. LOQ составил 0,01%, а LOD = 0,1%. Методика прошла метрологическую аттестацию и внесена в Реестр методик измерений РФ. Она может применяться аккредитованными лабораториями для оценки и контроля качества пищевых продуктов

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

Methodical approach for determination of the heterocyclic aromatic amines in meat products using HPLC–MS/MS

Heterocyclic aromatic amines (HAA) are formed in foods of animal origin during the Maillard reaction due to the high creatine and creatinine contents. HAA have carcinogenic and mutagenic effects. HAA content is not standardized in the Russian Federation and the Customs Union territory. However, in the EU countries, comprehensive monitoring studies are carried out on the HAA contents and effect on the human body. Due to constant expansion of the list of controlled contaminants in food products, analytical laboratories need to develop methods for determining HAA in food items. As a result of the research, a method for HAA determination was developed using high-performance liquid chromatography with mass spectrometry in the mode of specified reaction monitoring. Comparative tests of the two methods for sample preparation were carried out. The advantages and disadvantages of sample preparation approaches were substantiated. The existing SPE conditions were optimized, which made it possible to concentrate trace amounts of MeIQx and PhIP and to dispose of substances suppressing analyte ionization. The estimation of method accuracy and specificity was carried out. The degree of ionization suppression by the matrix for MeIQx and PhIP analytes was determined. The degree of HAA extraction was empirically established. For biological samples of animal origin, it was up to 90.9% for MeIQx and up to 89.4% for PhIP. It is shown that, in accordance with the developed methodology, HAA may be determined with an accuracy of 96.15 to 98.4% at the levels of 5 to 20 ng/g. The limit of quantification of the target substances was 3 ng/g

Исследования содержания оптических изомеров аминокислот в пищевых продуктах

Food products undergo a wide range of chemical changes during their processing and storage. As a result of such reactions, both new chemical compounds and optical isomerization of compounds already present in the composition can be formed. The second case concerns the formation of D-enantiomers of amino acids from their L-forms. D-forms of amino acids not only have no biological value for the body, but also often have a negative effect on the human body due to the impossibility of metabolizing them and, as a consequence, their accumulation in the body. The aim of the work was to study the quantitative content of D-isomers of amino acids in milk that passed the ultra-pasteurization process and dairy products based on bacterial starter culture. The research results showed that in both cases of the considered technological methods, amino acid isomerization occurs. The highest degree of isomerization was observed in kefir samples relative to other samples. However, from the results obtained, it is not possible to estimate which amino acid is most susceptible to the racemization process, since different samples contained different D-isomers of amino acids. The smallest amount of D-isomers is found in milk that has not undergone any industrial processing. Studies have shown that technological processing of milk inevitably leads to the formation of D-isomers of amino acids, and this, in turn, at least reduces the nutritional and biological value of the product, which makes it necessary to conduct deeper studies in this direction to establish the most important factors in the process of racemization of amino acids in food products.Пищевая продукция претерпевает большой спектр химических изменений в процессе ее технологической        обработки и хранения. В результате таких реакций могут образовываться как новые химические соединения, так и оптическая изомеризация уже присутствующих в составе соединений. Ко второму случаю относится образование D-энантиомеров аминокислот из их L-форм. D-формы аминокислот не только не обладают биологической ценностью для организма, но и зачастую оказывают негативное влияние на человеческий организм из-за невозможности их метаболизировать и, как следствие, их накопления в организме. Целью работы было исследование количественного содержание D-изомеров аминокислот в молоке прошедшем процессы ультрапастеризации и молочных продуктах на бактериальной закваски. Результаты исследований показали, что в обоих случаях рассмотренных технологических приемов происходит изомеризация аминокислот. Наибольшая степень изомеризации отмечена в образцах кефира относительно других образцов. Однако из полученных результатов нет возможности оценить, какая аминокислота в наибольшей степени подвержена процессу рацемизации, т. к. разные образцы содержали разные D-изомеры аминокислот. Наименьшее количество D-изомеров обнаружено в молоке, которое не подвергалось никаким промышленным технологическим обработкам. Исследования показали, что технологическая обработка молока неминуемо приводит к образованию D-изомеров аминокислот, а это в свою очередь как минимум снижает пищевую и биологическую ценность продукта, что делает необходимым более глубокие исследования в данном направлении для установления наиболее важных факторов процесса рацемизации аминокислот пищевых продуктов