The effect of fluorine-containing inhibitors of corrosion of copper in atmospheric conditions

The effect of fluorine-containing inhibitors of corrosion of copper in atmospheric conditions was studied by method of removing anodic polarization curves and corrosion of full-scale tests. The introduction of the inhibiting compositions as corrosion inhibitor of copper polyfluorinated amines leads to a decrease of the peak current of active dissolution of copper, which increases the corrosion resistance of copper wire rod during transportation in various climate conditions

Information and emotional impact of color in urban space

The article considers the problems of organization of color environment in urban space, the impact of color, and also the need for harmonization of the architectural environment by competent work with colorРассматриваются проблемы организации цветовой среды в городском пространстве, воздействие цвета, а также необходимость гармонизации архитектурной среды путем грамотной работы с цвето

IMPROVEMENT OF ORGANOLEPTIC INDICATORS OF CHEESE PRODUCTS BY CORRECTING FATTY ACID COMPOSITION OF FAT PHASE

The aim of the study was to establish the possibility of improving the organoleptic characteristics of cheese products by introducing butyric acid into the composition of the used vegetable fat composition. Cheese products made using two fat compositions consisting of refined, deodorized vegetable fats, including those modified by interesterification, were studied. The experimental fat composition contained in its composition additional butyric acid added to the composition of triglycerides. The study of cheese products was carried out in the process of ripening and storage for 120 days in comparison with cheese, the fat phase of which is represented by milk fat. It was found that the degree of proteolysis, estimated by the ratio of total water-soluble nitrogen to total nitrogen, does not depend on the nature of the fat in the protein matrix. Milk fat in cheeses is more subjected to lipolysis than vegetable fats in cheese products. The addition of butyric acid to the vegetable composition in an amount of 0.8% increased the acidity of the fat phase by 0.1 mmol/100 g. According to the assessment of organoleptic characteristics, cheese with milk fat had the most pronounced cheese flavor and aroma, cheese product without butyric acid in fat phase had the least pronounced ones. A cheese product with a fat composition containing added butyric acid was close to cheese with milk fat in terms of the severity of cheese taste, rheological characteristics and the spectrum of volatile flavoring substances. It is concluded that the taste and aroma of cheese products have a positive effect on adjusting the fatty acid composition of vegetable fat compositions by introducing butyric acid into their composition.The aim of the study was to establish the possibility of improving the organoleptic characteristics of cheese products by introducing butyric acid into the composition of the used vegetable fat composition. Cheese products made using two fat compositions consisting of refined, deodorized vegetable fats, including those modified by interesterification, were studied. The experimental fat composition contained in its composition additional butyric acid added to the composition of triglycerides. The study of cheese products was carried out in the process of ripening and storage for 120 days in comparison with cheese, the fat phase of which is represented by milk fat. It was found that the degree of proteolysis, estimated by the ratio of total water-soluble nitrogen to total nitrogen, does not depend on the nature of the fat in the protein matrix. Milk fat in cheeses is more subjected to lipolysis than vegetable fats in cheese products. The addition of butyric acid to the vegetable composition in an amount of 0.8% increased the acidity of the fat phase by 0.1 mmol/100 g. According to the assessment of organoleptic characteristics, cheese with milk fat had the most pronounced cheese flavor and aroma, cheese product without butyric acid in fat phase had the least pronounced ones. A cheese product with a fat composition containing added butyric acid was close to cheese with milk fat in terms of the severity of cheese taste, rheological characteristics and the spectrum of volatile flavoring substances. It is concluded that the taste and aroma of cheese products have a positive effect on adjusting the fatty acid composition of vegetable fat compositions by introducing butyric acid into their composition

The results of treatment of chronic recurrent aphthous stomatitis by gel containing zero-valent silver

The article presents the results of complex treatment of chronic recurrent aphthous stomatitis by methylcellulose-based gel with arabinogalactan biocomposite containing zero-valent silver in nano-valent condition. The gel was applied 3-6 times a day at the prescription of Diquertin 0,06 g 3 times a day and Fibrolar 0,3g 3 times a day. The proposed method of treatment allows to improve the effectiveness of treatment by increasing remission and reducing treatment terms

Исследование влияния композиционного состава плесневой и заквасочной микрофлоры на формирование органолептических показателей мягких сыров

The article presents the results of a study of the characteristics of growth, incl. joint, mold cultures of Penicillium camembеrti and yeast-like fungi of Geotrichum candidum on a dense nutrient medium and the regularities of changes in the organoleptic, physicochemical and microbiological characteristics of Camembert-type cheeses in the process of production, ripening and storage, depending on the combinations of bacterial and mold starter microflora. The objects of the study were the cultures of Penicillium camembеrti and Geotrichum candidum, cheeses with white mold, made according to the type of “Camembert” cheese, produced from cow’s milk with mesophilic and thermophilic fermenting microflora, mold cultures of Penicillium camembеrti and yeast-like fungi of Geotrichum candidum. The study of cheeses was carried out in the process of ripening and storage after 15, 30, 60 days from the date of manufacture. It was found that when Penicillium camembеrti and Geotrichum candidum were co-cultivated on Petri dishes, visual assessment showed a symbiotic effect of culture development, which manifests itself in the stimulating effect of yeast-like fungi on the growth of mold fungi compared to the cultivation of each culture separately. Under the conditions of the experiment carried out, the main mold culture influencing the organoleptic characteristics of the cheese was the mold culture of Penicillium camemberti. The combination of mold cultures did not affect the improvement of the organoleptic characteristics of the cheeses. It is shown that the composition of the main acid-forming starter microflora, both mesophilic and thermophilic, has a significant effect on the lactic acid process and flavoring of Camembert-type cheese. The cheeses produced on the basis of mesophilic starter microflora were distinguished by an accelerated ripening process and less storage capacity due to deeper proteolysis. At the same time, cheeses produced on the basis of thermophilic fermenting microflora retained quality stability for up to 60 days. Thus, the use of various combinations of starter cultures will make it possible to create a flavor line of cheeses with white mold, depending on consumer preferences with different storage capacity.В статье представлены результаты исследования особенностей роста, в т. ч. совместного, плесневых культур Penicillium camembеrti и дрожжеподобных грибков Geotrichum candidum на плотной питательной среде, а  так же закономерностей изменения органолептических, физико-химических и  микробиологических характеристик сыров типа Камамбер в процессе выработки, созревания и хранения в зависимости от комбинаций бактериальной и плесневой заквасочной микрофлоры. В качестве объектов исследования использовали культуры Penicillium camembеrti и Geotrichum candidum, сыры с белой плесенью, изготовленные по типу сыра «Камамбер», выработанные из коровьего молока с мезофильной и термофильной заквасочной микрофлорой, плесневыми культурами Penicillium camembеrti и дрожжеподобными грибками Geotrichum candidum. Исследование сыров проводили в процессе созревания и хранения через 15, 30, 60 суток с момента изготовления. Установлено, что при совместном культивировании Penicillium camembеrti и Geotrichum candidum на чашках Петри при визуальной оценке наблюдается симбиотический эффект развития культур, проявляющийся в стимулирующем влиянии дрожжеподобных грибков на рост плесневых грибов, по сравнению с  культивированием каждой культуры по отдельности. В  условиях проведенного эксперимента основной плесневой культурой, оказывающей влияние на органолептические показатели сыра, явилась плесневая культура Penicillium camembеrti. Комбинация плесневых культур не оказала влияния на улучшение органолептических показателей сыров. Показано, что состав основной кислотообразующей заквасочной микрофлоры, как мезофильной, так и термофильной, оказывает значимое влияние на молочнокислый процесс и вкусообразование сыра типа «Камамбер». Сыры, выработанные на основе мезофильной заквасочной микрофлоры, отличались ускоренным процессом созревания и меньшей хранимоспособностью за счет более глубокого протеолиза. Одновременно сыры, выработанные на основе термофильной заквасочной микрофлоры, сохраняли стабильность качества до 60 суток. Таким образом, использование различных комбинаций заквасочных культур позволит создавать вкусовую линейку сыров с белой плесенью в зависимости от потребительских предпочтений с разной хранимоспособностью

Изучение возможности выработки полутвердых сыров из замороженного козьего молока

The article presents the results of a study of the quality indicators of semi-hard cheeses produced from defrosted goat’s milk. Natural and defrosted goat’s milk, semi-hard cheeses with a low temperature of the second heating were used as objects of research. Studies of defrosted goat’s milk were carried out after 6±1 days of its storage at a temperature of minus 18°C and subsequent defrosting at a temperature of 37±2°C for 60 minutes; natural goat’s milk — after storage for 24±12 hours at a temperature of 4±2°C. It was found that milk freezing and its subsequent defrosting did not affect the chemical composition of milk and the total content of microorganisms, but the number of somatic cells decreased. Cheeses were produced according to the traditional technological scheme of semi-hard cheese using a bulk mesophilic-thermophilic bacterial starter culture. There was no significant effect of the freezing process of goat’s milk on its technological properties: the duration of curd formation in both variants was (30±1) min, the duration of processing of cheese grain was (90±2) min. The level of syneresis was (55±2)% in the control, (55±6)% — in the test versions and was in the range of error of the method. The degree of transition of dry matter to whey was: in the control — (7.26±0.21)%, in the test — (7.21±0.32)%. It was found that there were no differences in the degree of proteolysis in cheeses during ripening. The values of the acidity the content of available fat in the cheeses of both variants was comparable. The organoleptic characteristics of cheeses at the standard age of 60 days had similar characteristics, both in terms of the degree of intensity of the cheese taste, and in the taste notes of “zest” and “spice”, typical of goat’s milk cheeses. The cheese texture of both variants was characterized as “homogeneous, moderately dense”. It has been established that the process of freezing goat’s milk does not reduce its cheese properties and the qualitative characteristics of the semi-hard cheese produced from it.В статье представлены результаты исследования показателей качества полутвердых сыров, выработанных из дефростированного козьего молока. В качестве объектов изучения использовали натуральное и дефростированное козье молоко, полутвердые сыры с низкой температурой второго нагревания. Исследования дефростированного козьего молока проводили через 6±1 сут его хранения при температуре минус 18°C с  последующей дефростацией при температуре 37±2°C в течение 60 мин; состав натурального козьего молока рассматривался после хранения в течение 24±12 ч при температуре 4±2°C. Установлено, что замораживание молока и последующая его дефростация не оказали влияния на химический состав молока и на общее содержание микроорганизмов, однако количество соматических клеток уменьшилось. Сыры вырабатывали по традиционной технологической схеме полутвердого сыра с использованием производственной мезофильно-термофильной бактериальной закваски. Не было выявлено значимого влияния процесса замораживания козьего молока на его технологические свойства: продолжительность образования сгустка в обоих вариантах составляла (30±1) мин, продолжительность обработки сырного зерна — (90±2) мин. Уровень синерезиса составил в контроле (55±2)%, в опытных вариантах — (55±6)% и находился в пределах погрешности метода. Степень перехода сухих веществ в сыворотку составила: в контроле — (7,26±0,21)%, в опыте — (7,21±0,32)%. Было установлено отсутствие различий в степени протеолиза в сырах при созревании. Значения кислотности жировой фазы в сырах из натурального молока были выше в сравнении с сырами из дефростированного молока в среднем на 15%, но темпы изменения кислотности жировой фазы были идентичны. При этом содержание доступного жира в сырах обоих вариантов было сопоставимо. Органолептические показатели сыров в кондиционном возрасте 60 сут имели схожие характеристики как по степени выраженности сырного вкуса, так и по характерным для сыров из козьего молока вкусовым нотам «острота» и «пикантность». Консистенция сыров обоих вариантов характеризовалась как однородная, умеренно плотная. Установлено, что процесс замораживания козьего молока не снижает его сыропригодные свойства и качественные характеристики выработанного из него полутвердого сыра

Влияние изменений в жировой фазе на особенности формирования показателей качества полутвердых и твердых сыров

Cheesemaking is a complex process that involves  lactose metabolism, proteolysis and  lipolysis. The flavor bouquet  of ripening cheeses is formed  as a result of changes in all the  components of milk. The conditions of keeping and feeding  a ruminant, its type, breed,  as well as the  technological features of cheese production influence this  process. Milk fat  contributes to  the  formation of the  flavor  bouquet of cheese, which  undergoes separate changes in the  stage  of milk processing for cheese. We studied semi-hard cheeses — Dutch  and Vityaz and hard cheese — Italiko, made from the same raw milk using the microflora characteristic of these cheeses. The temperature  of the  second heating ranged from 39°C to 54°C, depending on the  type  of cheese. To assess  the  quality of cheeses, their physical and chemical composition and degree of maturity, organoleptic indicators and the content of volatile flavoring compounds, acid number, Reichert-Meissl number and  fatty acid composition of the  fatty phase of cheeses were determined. In comparative studies of cheeses, the features of the formation of their quality indicators, due to the composition and manufacturing technology, were revealed. They manifested themselves in the  flavor bouquet and texture of the  product, as well as in the  fatty acid composition of cheeses, confirming the importance of the fat phase in the quality formation of the studied cheeses during their production, ripening and storage. It has been  proven that even a slight  increase in the  acid number of fat during the  production of all cheeses contributes to the  further transformation of the  resulting free  fatty acids  into  volatile flavoring  compounds that take part  in the formation of the taste and aroma  of the finished product.Изготовление сыров  — это сложный процесс, который сопровождается метаболизмом лактозы, протеолизом и липолизом. Вкусовой букет созревающих сыров  формируется в результате изменений всех составных частей молока. На этот процесс влияют условия содержания и кормления жвачного животного, его вид, порода, а также технологические особенности производства сыра. Свой вклад  в формирование вкусового букета сыра вносит молочный жир, который в процессе переработки молока на сыр подвергается отдельным изменениям. Исследовали полутвердые сыры — Голландский и Витязь  и твердый сыр — Италико, изготовленные из одного и того же молока-сырья с использованием характерной для этих сыров микрофлорой. Температура второго нагревания составляла от 39 °C до 54 °C, в зависимости от вида  сыра. Для оценки качества сыров определяли их физико-химический состав и степень зрелости, органолептические показатели и содержание летучих вкусо-ароматических соединений, кислотное число, число Рейхерта-Мейссля и жирнокислотный состав жировой фазы  сыров. При сравнительных исследованиях сыров выявлены особенности формирования показателей их качества, обусловленные составом и технологией изготовления. Они проявились во вкусовом букете и консистенции продукта, а также в жирнокислотном составе сыров, подтвердив значимость жировой фазы  в формировании качества исследуемых сыров в процессе их выработки, созревания и хранения. Доказано,  что даже несущественное повышение кислотного числа  жира при выработке всех сыров  способствует дальнейшей трансформации образующихся свободных жирных кислот  в летучие вкусо-ароматические соединения, принимающие участие в формировании вкуса и аромата готового продукта

Исследование кросс-реактивности терапевтических препаратов на основе моноклональных антител на тканях человека: основные подходы и методические приемы

Tissue cross-reactivity (TCR) studies are screening immunohistochemical (IHC) assays, usually conducted on frozen human and animal tissues. This study is obligatory for getting the permission for clinical trials in Russia for all innovative therapeutic products based on monoclonal antibodies or antibody-like molecules that contain complementarity-determining region (CDR). In this article are represented approaches and methodical features for successful conduction of tissue cross-reactivity studies with examples from own authors’ experience.Исследование тканевой перекрестной реактивности (кросс-реактивности, TCR, Tissue cross-reactivity) представляет собой скрининговое иммуногистохимическое исследование, которое обычно проводят на замороженных тканях человека и животных. Данное исследование обязательно для получения разрешения на клинические исследования в Российской Федерации любого инновационного терапевтического препарата на основе моноклональных антител или антителоподобных молекул, содержащих участок, определяющий комплементарность (complementarity-determining region, CDR). В данной статье представлены подходы для изучения и методические приемы для успешного проведения исследования тканевой перекрестной реактивности с примерами из собственного опыта авторов

Generation of a Novel Regulatory NK Cell Subset from Peripheral Blood CD34+ Progenitors Promoted by Membrane-Bound IL-15

BACKGROUND: NK cells have been long time considered as cytotoxic lymphocytes competent in killing virus-infected cells and tumors. However, NK cells may also play essential immuno-regulatory functions. In this context, the real existence of a defined NK subset with negative regulatory properties has been hypothesized but never clearly demonstrated. METHODOLOGY/PRINCIPAL FINDINGS: Herein, we show the in vitro generation from human peripheral blood haematopoietic progenitors (PB-HP), of a novel subset of non-cytolytic NK cells displaying a mature phenotype and remarkable immuno-regulatory functions (NK-ireg). The main functional hallmark of these NK-ireg cells is represented by the surface expression/release of HLA-G, a major immunosuppressive molecule. In addition, NK-ireg cells secrete two powerful immuno-regulatory factors: IL-10 and IL-21. Through these factors, NK-ireg cells act as effectors of the down-regulation of the immune response: reconverting mature myeloid DC (mDC) into immature/tolerogenic DC, blocking cytolytic functions on conventional NK cells and inducing HLA-G membrane expression on PB-derived monocytes. The generation of "NK-ireg" cells is obtained, by default, in culture conditions favouring cell-to-cell contacts, and it is strictly dependent on reciprocal trans-presentation of membrane-bound IL-15 forms constitutively and selectively expressed by human CD34(+) PB-HP. Finally, a small subset of NKp46(+) HLA-G(+) IL-10(+) is detected within freshly isolated decidual NK cells, suggesting that these cells could represent an in vivo counterpart of the NK-ireg cells. CONCLUSIONS/SIGNIFICANCE: In conclusion, NK-ireg cells represent a novel truly differentiated non-cytolytic NK subset with a self-sustainable phenotype (CD56(+) CD16(+) NKp30(+) NKp44(+) NKp46(+) CD94(+) CD69(+) CCR7(+)) generated from specific pSTAT6(+) GATA3(+) precursors. NK-ireg cells could be employed to develop new immuno-suppressive strategies in autoimmune diseases, transplant rejection or graft versus host diseases. In addition, NK-ireg cells can be easily derived from peripheral blood of the patients and could constitute an autologous biotherapic tool to be used combined or in alternative to other immuno-regulatory cells

Impact of Aspergillus fumigatus in allergic airway diseases

For decades, fungi have been recognized as associated with asthma and other reactive airway diseases. In contrast to type I-mediated allergies caused by pollen, fungi cause a large number of allergic diseases such as allergic bronchopulmonary mycoses, rhinitis, allergic sinusitis and hypersensitivity pneumonitis. Amongst the fungi, Aspergillus fumigatus is the most prevalent cause of severe pulmonary allergic disease, including allergic bronchopulmonary aspergillosis (ABPA), known to be associated with chronic lung injury and deterioration in pulmonary function in people with chronic asthma and cystic fibrosis (CF). The goal of this review is to discuss new understandings of host-pathogen interactions in the genesis of allergic airway diseases caused by A. fumigatus. Host and pathogen related factors that participate in triggering the inflammatory cycle leading to pulmonary exacerbations in ABPA are discussed