Beringian Standstill and Spread of Native American Founders

Native Americans derive from a small number of Asian founders who likely arrived to the Americas via Beringia. However, additional details about the intial colonization of the Americas remain unclear. To investigate the pioneering phase in the Americas we analyzed a total of 623 complete mtDNAs from the Americas and Asia, including 20 new complete mtDNAs from the Americas and seven from Asia. This sequence data was used to direct high-resolution genotyping from 20 American and 26 Asian populations. Here we describe more genetic diversity within the founder population than was previously reported. The newly resolved phylogenetic structure suggests that ancestors of Native Americans paused when they reached Beringia, during which time New World founder lineages differentiated from their Asian sister-clades. This pause in movement was followed by a swift migration southward that distributed the founder types all the way to South America. The data also suggest more recent bi-directional gene flow between Siberia and the North American Arctic

New types of flour confectionery products for preventive nutrition using Laminaria saccharina

Over the years, more and more attention has been paid in the food industry to the development and production of functional products, which include biological value-enhancing components, one of which is laminaria powder. Flour confectionery is a widely used mass consumption product that has been in growing demand in recent years, but has a low nutritional value, and is an excellent basis for creating functional products. Research objects: Laminaria saccharina powder, flour confectionery with the addition of Laminaria saccharina powder. A technology for the production of flour confectionery products was developed - the «Black Pearl» cupcake (with the addition of Laminaria saccharina powder). The indicators of quality and safety of the developed flour confectionery products were investigated; normative and technical documentation for new flour confectionery products was developed. An analysis of the economic efficiency of introducing a new product into production was carried out

Development of new recipes for minced meat semi-finished products using Allium ursinum

This work considers the advantages of using Allium ursinum in the formulation of minced meat semi-finished products as the main source of high amounts of ascorbic acid, dietary fiber, as well as additional biologically active substances, such as vitamins, macro- and microelements. The analysis of the main directions in the field of improving the assortment and quality of meat semi-finished products is carried out. The influence of the addition of vegetable raw materials on the nutritional value of meat semi-finished products has been studied, and the choice of vegetable ingredients in the production of functional meat semi-finished products has been justified. The possibility of using Allium ursinum in the production of functional meat semi-finished products is substantiated. The physicochemical and biologically active parameters of Allium ursinum were studied, and the effect of the addition of Allium ursinum on the shelf life of meat semi-finished products was determined. Studies have been conducted in terms of determining the physico-chemical and organoleptic parameters of semi-finished minced meat products, including those with the addition of Allium ursinum, as well as the nutritional value of the semi-finished products obtained

Impact of enriching larval brine shrimp (Artemia sp.) with a supplement containing polyunsaturated fatty acids on their growth and mortality

The aim of the study was to determine the impact the commercial supplement S.presso (INVE Aquaculture, Belgium), a source of polyunsaturated fatty acids to enrich the proximate composition of brine shrimp (Artemia sp.), had on their growth and mortality. Four different enrichment protocols were investigated: the supplement was given in one or two doses at various time intervals. The results indicate that while S.presso increased nauplius mortality slightly, administering the appropriate dose reduced losses to a very low level (from 12.5% with a single dose to 8.6% with the recommended dose divided into to equal parts). Additionally, it was confirmed that the supplement S.presso increased brine shrimp growth slightly in comparison to that of the control group, but the differences were statistically insignificant. The results permit concluding that S.presso is suitable for use as a source of polyunsaturated fatty acids for brine shrimp enrichment with the intent of using them as fish food

Development of technological parameters of wheat grain germination

Green wheatgrass juice has an increased nutritional value. It is well suited for enriching bakery products. Juice of green wheat germs, yeast dough made from wheat flour, bread made from wheat flour with different content of green wheat germ juice were identified as objects of study. The physico-chemical processes occurring in yeast-free dough and ready-made bread from wheat umka were studied with the introduction of green wheat germ juice in an amount of 5-20% by weight of water. Changes in the mass of products and the mass fraction of moisture during storage led to the conclusion that the introduction of green wheat germ juice slows down the staleness of bread. As a result, based on a complex quality indicator, it was determined that the recipe for bread made from wheat flour with the content of wheat grass juice in the amount of 5% by weight of water would be optimal. The degree of satisfaction of the daily requirement for basic nutrients was calculated by introducing bread from wheat flour into the diet with the addition of green wheat grass juice in the amount of 5%