TUDYING THE BIOKINETICS OF PIGMENTED YEAST BY STOCHASTIC METHODS

A country that owns high-performance computing facilities and mathematical modeling algorithms is able to provide its competitiveness in all the sectors of economy. The application of mathematical modeling is environmentally safe and cost effective and increases the technical and general culture of production. First of all, this concerns the development of new technologies. That is why the creation of new products in both the pharmaceutical and food industries is already impossible without the use of mathematical modeling. Today this is a necessity, the fulfilment of which has already been specified in relevant technical regulations. The simultaneous use of both mathematical methods and experiment provides not only the reduction of time, energy, and financial expenditures, but also the acquisition of additional information and the establishment of a direction of studies. This considerably reduces the time between the generation of an idea and its implementation in the form of a product. The technologies of the use of L-phenylalanine ammonia-lyase for the achievement of certain objectives in medicine, biotechnology, agriculture, and food industry have been developed by now. The insufficient application of algorithmic and mathematical approaches by researchers for development and analysis can be considered as a factor limiting the active use of biotechnological methods in the production of this enzyme. The description of microbial biosynthesis mechanisms by classical mathematical methods encounter some difficulties due to the combined effect of numerous chemical, physical, biological, engineering, and other factors. Another important thing is the more profound study of the kinetics of microbiological synthesis susceptible to both internal and external effects. The batch cultivation of pigmented yeast has been studied by probabilistic methods. A stochastic model providing the system study of the biosynthesis of L-phenylalanine ammonia-lyase by pigmented yeast has been formulated. The cultivation of microorganisms is described by the birth-and-death process. The mathematical expectation and dispersion of the number of population members are proposed as efficiency characteristics. The dependence between the amount of synthesized enzyme and the birth and death rates of a cultivated population is derived through the concentration of cultivated microorganism biomass and the birth and death rates of its members

STUDY OF THE BIOFUNCTIONAL PROPERTIES OF CEDAR PINE OIL WITH THE USE OF TESTING CULTURES

Cedar pine ( Pinus sibirica ) nuts are an environmentally friendly natural product that contains a unique set of useful biologically active substances. Due to its composition, pine nuts and their derivative products are widely used in a comprehensive therapy and prevention program for a lot of diseases. The objects of the study were cedar oil and oil emulsions (the cedar oil concentration was 1.0, 5.0 and 10.0%). The antimicrobial properties were determined using the diffusion method and by measuring the optical density. The prebiotic properties were estimated according to the ability to stimulate the bifidobacteria growth. The antioxidant activity was determined using the fluorescent ORAC method. The antihypertensive activity was estimated according to the ability to inhibit the angiotensin-1-converting enzyme. All the studied experimental oil emulsion samples, regardless of a pressing method (cold or heat), showed high antimicrobial characteristics without suppressing only Candida albicans EMTC 34 and Proteus vulgaris ATCC 63 from the studied 10 strains of the main testing cultures. The prebiotic properties of the emulsions obtained with the addition of cedar oil have been determined. The number of cells of the bifidobacteria cultivated in nutrient media with the addition of cedar oil (with the concentration from 5.0%) is almost 3 times as large as the amount when cultivated without it. Antioxidant cedar oil properties have been revealed. The hypotensive characteristics of cedar oil can be observed even at a concentration of 5.0%, the percentage of inhibition of the angiotensin-1-converting enzyme is up to 69%. With an increase in the concentration of cedar oil to 10.0% inhibition increases to 70%. The carried out studies of the functional properties of experimental cedar oil samples have confirmed its high quality and an opportunity to use it as the basis of biologically active food supplements and dietary, medical-preventive and sports nutrition

THE POTENTIAL OF PINE NUT AS A COMPONENT OF SPORT NUTRITION

The development of personified medicine, aimed at prevention, makes relevant any development of foodstuffs with improved quality characteristics, including by addition of natural plant ingredients. Nuts are a high- calorie food with a high protein and fat content, including pine nuts. They have a positive impact on human health and attract the attention of researchers due to their anti-inflammatory and antioxidant characteristics. The study objects were samples of a nut kernel of Pinus sibirica , growing in the Kemerovo Oblast. In the Pinus sibirica nut samples the protein composition (15-16%) is not lower by content than in many other kinds of nuts; as for the fat content (62-67%), the greatest one belongs to linolenic acid; oleinic and linolenic acids are the next by content. Palmitic acid dominates among the saturated fatty acids. The studied nut samples exceeded the ones of the Tuva Republic, the Far East region and China by many indicators of nutrition value. By the protein and fat content of the studied nut samples are comparable with the ones of the Far East region. By the protein content they exceed the nut samples of China (15%); by the fat content - the ones of Tuva (40%). It is stated that by chemical and microbiological parameters the Pinus sibirica nuts, growing in the Kemerovo Oblast, satisfy the requirements of the current normative documents, they do not have any toxic effect on a human, and their nutrition value can be considered as a promising ingredient for various food products, including sport nutrition and special food