Development of Meat Snack Production Technology Using Herbal Ingredients

The relevance of the topic is obvious: snacks are very common in Russia as a product which is used to satisfy hunger on the go. But their market can be filled with both high and low-grade quality products. To be sure in the type of product, you need to know about raw materials, manufacturing technology, and methods of product identification. Moreover, modern people try to monitor their nutrition. This is evidenced by the development of such areas as functional nutrition. Therefore, snacks should not just be properly prepared, they should meet the standards of healthy nutrition. The aim of the article was to study the composition and properties of pumpkin oil, mustard cake and starter cultures of microorganisms, their influence on the quality indicators of meat snacks, the development of recipes and technologies of meat snacks with vegetable components, and the assessment of their quality, taking into account consumer preferences. Literature sources were analysed and patents were searched. This work will allow us to create competitive meat snacks that combine high consumer and functional properties, and recommend their implementation on an industrial scale at meat processing enterprises. Keywords: meat snacks, meat and vegetable products, herbal ingredients, mustard cake, pumpkin seed oil, starter crop

Cytokine concentration and profile of lipid peroxidation in synovial fluids of patients with osteoarthritis and concomitant defects of articular surfaces

The objective of the study was to evaluate cytokine concentration and profile of lipid peroxidation in synovial fluid of patients with osteoarthritis and concomitant defects of articular surfaces. Material and methods Synovial fluid samples were taken from 102 patients with osteoarthritis of the knee joint. Patients with rheumatoid arthritis, osteoarthritis of a post-traumatic etiology, and somatic diseases that could affect results of the study were excluded from the study. Thirty control samples originated from deceased donors of both genders. Synovial fluid was extracted in compliance with Ministry of Health Order No. 694 dtd July 21, 1978, p. 2.24 "Guidelines of forensic medical examination in the USSR". Results Findings of laboratory studies showed statistically significant differences in synovial fluid cytokine levels depending on absence or presence of defects on the tibial condyles. Biochemical tests revealed greater changes in lipid peroxidation in patients with articular defects. Total level of lipid peroxidation products resulting in the formation of conjugated dienes (CD), malondialdehyde (MDA) was shown to increase in both groups of patients being significantly higher in patients with defects on articular surfaces. Primary (conjugated dienes) and secondary (malondialdehyde) lipid peroxidation products accumulated in the synovial fluid of the patients with the levels being significantly increased in both groups with no changes in the CD/MDA ratio. Patients with defects on articular surfaces demonstrated increased formation of primary products, and non-defect group showed greater formation of secondary products. Antioxidant enzyme, catalase, appeared to me more active in patients of Group I. Conclusion The findings can be used to evaluate defects on articular surface and identify strategies of medication therapy

Comparison of American mink embryonic stem and induced pluripotent stem cell transcriptomes

BACKGROUND: Recently fibroblasts of many mammalian species have been reprogrammed to pluripotent state using overexpression of several transcription factors. This technology allows production of induced pluripotent stem (iPS) cells with properties similar to embryonic stem (ES) cells. The completeness of reprogramming process is well studied in such species as mouse and human but there is not enough data on other species. We produced American mink (Neovison vison) ES and iPS cells and compared these cells using transcriptome analysis. RESULTS: We report the generation of 10 mink ES and 22 iPS cell lines. The majority of the analyzed cell lines had normal diploid chromosome number. The only ES cell line with XX chromosome set had both X-chromosomes in active state that is characteristic of pluripotent cells. The pluripotency of ES and iPS cell lines was confirmed by formation of teratomas with cell types representing all three germ layers. Transcriptome analysis of mink embryonic fibroblasts (EF), two ES and two iPS cell lines allowed us to identify 11831 assembled contigs which were annotated. These led to a number of 6891 unique genes. Of these 3201 were differentially expressed between mink EF and ES cells. We analyzed expression levels of these genes in iPS cell lines. This allowed us to show that 80% of genes were correctly reprogrammed in iPS cells, whereas approximately 6% had an intermediate expression pattern, about 7% were not reprogrammed and about 5% had a "novel" expression pattern. We observed expression of pluripotency marker genes such as Oct4, Sox2 and Rex1 in ES and iPS cell lines with notable exception of Nanog. CONCLUSIONS: We had produced and characterized American mink ES and iPS cells. These cells were pluripotent by a number of criteria and iPS cells exhibited effective reprogramming. Interestingly, we had showed lack of Nanog expression and consider it as a species-specific feature

Development of Meat Snack Production TECHNOLOGY Using Herbal Ingredients

The relevance of the topic is obvious: snacks are very common in Russia as a product which is used to satisfy hunger on the go. But their market can be filled with both high and low-grade quality products. To be sure in the type of product, you need to know about raw materials, manufacturing technology, and methods of product identification. Moreover, modern people try to monitor their nutrition. This is evidenced by the development of such areas as functional nutrition. Therefore, snacks should not just be properly prepared, they should meet the standards of healthy nutrition. The aim of the article was to study the composition and properties of pumpkin oil, mustard cake and starter cultures of microorganisms, their influence on the quality indicators of meat snacks, the development of recipes and technologies of meat snacks with vegetable components, and the assessment of their quality, taking into account consumer preferences. Literature sources were analysed and patents were searched. This work will allow us to create competitive meat snacks that combine high consumer and functional properties, and recommend their implementation on an industrial scale at meat processing enterprises. Keywords: meat snacks, meat and vegetable products, herbal ingredients, mustard cake, pumpkin seed oil, starter crop