THE INFLUENCE OF THE TREATMENT OF IMPULSE PRESSURE ON LIPID PEROXIDATION AND THE CONTENT OF ANTIOXIDANTS IN WHEAT GRAINS DURING AGING

Background. The aging of seeds results in physiological and biochemical changes such as decrease of the activity of antioxidants (AO), and structural and functional degradation of proteins due to lipid peroxidation (LP), as well as degradation of membranes and DNA. Purpose. Identification of the traits of the antioxidant system of wheat grains with powdery and vitreous endosperm during aging and under the influence of a stressor. Materials and methods. Soft wheat grains were treated with impulse pressure (IP) and stored for 3 years. Germination was determined. The content AO was determined by the o-phenanthroline method, and LP products were assessed by the reaction of malonic dialdehyde with thiobarbituric acid. Results. Germination of control seeds with powdery endosperm after storage for 3 years was the lowest (20%). In control part of seeds with vitreous endosperm, germination was 27%. ID increased the amount of seeds with vitreous endosperm and germination. The content of AO in control grains with powdery endosperm was higher than in vitreous grains, and the content of LP products was lower. After the treatment of IP the content of AO increased in vitreous grains; it did not change as compared to the control in powdery grains. The content of LP products in the grains treated with ID 11 MPa was lower than in the control variant. An increase in POL at ID 29 MPa indicates the accumulation of damage; Conclusion. During the storage of wheat grains, germination decreased mainly due to the appearance of dead grains. The greatest decrease in germination was observed in grains with powdery endosperm. IP promoted vitrification of biopolymers which led to an increase in germination as compared to the control after 3 years of storage. A higher content of AO in grains with vitreous endosperm after IP treatment and storage contributed to the preservation of grain viability during storage

Diabetes mellitus type 1 in childhood

Public organization “Russian Association of Endocrinologists”. Clinical guidlines

Approaches to Analysis of Interstate Cooperation

At the present day cultural diplomacy plays a rather important role in the development of international relations and world politics. This concept is receiving increasing attention from various countries, international and non-governmental organizations and other actors. This trend exists due to a number of reasons, such as the desire of states to create a positive image of their country, the expansion of international cooperation, changes in the global and domestic political situation, the protection of national interests, the prevention of conflicts between states, etc. Cultural diplomacy, beyond historical precedents, consists of a relatively new practice of a country’s foreign policy, which has traditionally focused on trade and security and defense issues. It is true that in European countries there are institutions of cultural foreign relations since the beginning of the century, but in the last decade the issues, related to the projection of the international image of countries, have become more important

Effect of Microwave Radiation on the Chemical Composition of Chickpeas

Chickpea (Cicer arietinum L.) is rich in protein and has a balanced amino acid profile. However, its characteristic bean flavor limits its use as a functional food ingredient. Microwave treatment may help to solve this problem. The research objective was to select the optimal parameters of microwave treatment to obtain chickpea samples with no bean flavor and to study their chemical composition. The study featured chickpeas of the Volzhanin variety. The experimental samples were processed in a microwave oven with a magnetron frequency of 2450 MHz at different power and time values. The protein tests, the analysis of amino acid profile, and the sensory assessment involved standard research methods. The microwave processing loosened the consistency of chickpeas and eliminated the bean flavor after 5–6 min at 200 W or 3 min at 400 W. A longer treatment time resulted in a peanut flavor followed by bitterness. The microwave treatment reduced the mass fraction of protein and the amount of essential amino acids. This process could be slowed down by increasing the power of microwave radiation and reducing the processing time. However, the intensification had a negative effect on the content of arginine, methionine, and tyrosine in chickpea protein. The results obtained can make it possible to use chickpeas as a functional food ingredient