2 research outputs found
ВЛИЯНИЕ КОЛБАСЫ ВАРЕНОЙ ОБОГАЩЕННОЙ ЛАКТУЛОЗОЙ И ПИЩЕВЫМИ ВОЛОКНАМИ НА МОРФОФУНКЦИОНАЛЬНОЕ СОСТОЯНИЕ СЛИЗИСТОЙ ОБОЛОЧКИ ТОЛСТОГО КИШЕЧНИКА И МИКРОБИОЦЕНОЗ У КРЫС
The researches on the development of medical and medical-preventive food products for people with violation of normal intestinal microflora are presented in the article. It was found that, the introduction into the formulation of cooked sausage food beet fibers based on sugar beet, hydrated in a ratio 1:5, in amount 10 % to weight of mince and lactulose, synthesized from lactose, in amount 640 mg/kg mince retains the traditional organoleptic properties of the product. There were carried out comparative morphometric, histochemical and bacterioscopic studies of boiled sausage effect without additives and sausage enriched with food fibers and lactulose on the morphofunctional condition of the mucous membrance of the colon (MMC) of rats. Was shown a significant height increase of epithelial surface of epithelium, an increase of frequency mitoses in the epithelium crypts of intestinal glands (from 0.6 ± 0.08 % to 1.1 ± 0.04 %), there is a tendency of increasing content of goblet ekzokrinnye (from 21.3 ± 5.5 % to 32.4 ± 18.7 %), while the mucosal were intensively produced allopathically mucus, which indicates the stimulation of sausage, enriched with lactulose on the functional status of the surface epithelium and intestinal glands of the mucous membrane of the colon. Based on the studies results of the effect of food beet fibers and lactulose, contained in the ration of rats in large and small intestine were fixed on order greater amount of bifido- and lactobacteries in comparison with the animals control group. Same time, it was found that in the large intestine the number of lactobacilli were much higher in animals receiving experimental sausage.В статье представлены исследования по разработке продуктов лечебного и лечебно-профилактического питания для людей с нарушением нормальной кишечной микрофлоры. Установлено, что введение в рецептуру вареной колбасы пищевых свекловичных волокон на основе сахарной свеклы, гидратированных в соотношении 1:5, в количестве 10 % к массе фарша и лактулозного сиропа, синтезированного из молочного сахара, в количестве 640 мг/кг фарша сохраняет традиционные органолептические свойства продукта. Проведены сравнительные морфометрические, гистохимические и бактериоскопические исследования влияния вареной колбасы без добавок и колбасы обогащенной пищевыми волокнами и лактулозой на морфофункциональное состояние слизистой оболочки толстого кишечника (СОТК) крыс. Показано значимое увеличение высоты эпителиоцитов поверхностного эпителия, возрастание частоты митозов в эпителии крипт кишечных желез (с 0,6 ± 0,08 % до 1,1 ± 0,04 %), имеется тенденция к повышению содержания бокаловидных экзокриноцитов (с 21,3 ± 5,5 % до 32,4 ± 18,7 %), при этом мукоциты интенсивно продуцировали альцианпозитивную слизь, что свидетельствует о стимулирующем влиянии колбасы, обогащенной лактулозой, на функциональное состояние поверхностного эпителия и кишечных желез слизистой оболочки толстой кишки. На основании результатов исследований влияния пищевых свекловичных волокон и лактулозы, содержащихся в рационе крыс в толстом и тонком кишечнике зафиксировано на порядок большее количество бифидо- и лактобактерий в сравнении с контрольной группой животных. Одновременно установлено, что в толстом кишечнике у животных получавших экспериментальную колбасу на порядок выше количество лактобактерий
THE IMPACT OF THE COOKED SAUSAGE ENRICHED WITH LACTULOSE AND FOOD FIBERS ON THE MORPHOFUNCTIONAL CONDITION OF THE MUCOUS MEMBRANE OF THE LARGE INTESTINE AND MICROBIOTA (MICROBIOCENOSIS) IN RATS
The researches on the development of medical and medical-preventive food products for people with violation of normal intestinal microflora are presented in the article. It was found that, the introduction into the formulation of cooked sausage food beet fibers based on sugar beet, hydrated in a ratio 1:5, in amount 10 % to weight of mince and lactulose, synthesized from lactose, in amount 640 mg/kg mince retains the traditional organoleptic properties of the product. There were carried out comparative morphometric, histochemical and bacterioscopic studies of boiled sausage effect without additives and sausage enriched with food fibers and lactulose on the morphofunctional condition of the mucous membrance of the colon (MMC) of rats. Was shown a significant height increase of epithelial surface of epithelium, an increase of frequency mitoses in the epithelium crypts of intestinal glands (from 0.6 ± 0.08 % to 1.1 ± 0.04 %), there is a tendency of increasing content of goblet ekzokrinnye (from 21.3 ± 5.5 % to 32.4 ± 18.7 %), while the mucosal were intensively produced allopathically mucus, which indicates the stimulation of sausage, enriched with lactulose on the functional status of the surface epithelium and intestinal glands of the mucous membrane of the colon. Based on the studies results of the effect of food beet fibers and lactulose, contained in the ration of rats in large and small intestine were fixed on order greater amount of bifido- and lactobacteries in comparison with the animals control group. Same time, it was found that in the large intestine the number of lactobacilli were much higher in animals receiving experimental sausage