Trophological approach in the development of nutrition theories

This article presents a trophological approach to the development of nutrition. The evolution of human views on nutrition from antiquity to the present time, including issues of perfect nutrition, is considered. The main concepts of nutrition theories are formulated. The systematized reasoning is useful for new rationale for solutions of challenges related to optimization of nutrition. Within the scope of the development of nutrition theories, the problem of perfect food plays a special role. The article presents a modern vision of perfect nutrition. The designing of trophological nutrition algorithm is based on scientific approaches that both to justify the correct consumption of food products, and also define the most reasonable way of their production, storage, distribution and disposal of food waste. The implementation of the trophological approach in theories of nutrition is also reflected in the concept of the state policy of the Russian Federation in the field of healthy nutrition among the population. This topic is also relevant in light of the sharp increase of food allergies among the various groups of population, because people who suffer from food allergies must follow a special diet to prevent the risk of allergic reactions, which can be managed using a nutritional approach

Factors influencing the pedicle screw fixation stability in patients with unstable lumbar and thoracolumbar spine injuries

Background. One of the reasons for the lack of standardized approaches to treating lumbar and thoracolumbar spine traumatic injuries is inconclusive information on relative contribution of various factors to pedicle screw fixation stability.Objective. To determine risk factors that influence pedicle screw fixation stability in patients with unstable traumatic injuries of a lumbar spine and thoracolumbar junction.Material and Methods. This was a retrospective evaluation of 192 spinal instrumentations. Patients with type А3, A4, B1, B2 and C injuries of lumbar and thoracolumbar spine were enrolled. Pedicle screw fixation was used either as a stand-alone technique or in combination with anterior column reconstruction. If required, decompression of nerve roots and spinal cord was performed. Cases with pedicle screw fixation failure were registered. Logistic regression analysis was used to assess predictive significance of potential risk factors. Results. Complication rate growth was associated with a decrease in bone radiodensity, posterior decompression extensiveness, lumbosacral fixation and residual kyphotic deformity. Anterior column reconstruction and additional pedicle screw installation led to a decline in complication rate while anterior decompression and fixation length did not influence fixation stability. Conclusion. In most cases, pedicle screw fixation system failure is associated with altered bone quality; however, surgical approach may also impact complication rate and should be taken into account when planning surgical intervention. Anterior column reconstruction and additional pedicle screw installation are associated with the decline in complication rate; the influence of those options is comparable. Anterior decompression does not influence pedicle screw fixation stability; consequently, it is preferable in cases with considerable risk of pedicle screw fixation failure

Application of Fuzzy and Clear Mathematical Models in Hybrid Control of the Process of Single-Stage Mincing of Frozen Meat

Introduction. During one-stage mincing of frozen meat by milling, a change in the temperature of the boundary layer occurs resulting in plastic deformations of the raw meat and an increase in the size of the meat chips. The problem of regulating the operating parameters for the raw meat mincing process depending on its temperature can be solved through computer calculations of the temperature forecast of the meat boundary layer for several time intervals using fuzzy logic. The aim of the study was to develop an algorithm for hybrid control of single-stage mincing of frozen meat using fuzzy and clear mathematical control models. Aim of the Article. The article is aimed at developing a hybrid control algorithm for singlestage grinding of frozen meat using fuzzy and clear mathematical control models. Materials and Methods. The object of the study was the process of mincing frozen meat block (beef) with the use of a laboratory installation for a single-stage mincing with a capacity of 400 kg/hour. The E. Mamdani algorithm was used to develop a fuzzy mathematical control model. Mathematical modeling was carried out in the MATLAB, the Fuzzy Logic Toolbox package. Results. There was developed a model for fuzzy control of the operation of an intelligent control system (ICS) when forming a task for setting the operating parameters of the meat mincing process with the use of adaptive forecasting of meat temperature. For this model, the membership functions of the input and output variables and a rule base (knowledge base) were created. There was proposed a functional scheme of temperature control, which reflects the structure of a fuzzy control model for single-stage mincing. The advantages of this control include the fact that the system is given the function of continuous automated control of the temperature regime of mincing raw meat under the control of an industrial computer. Discussion and Conclusion. The results of temperature control can be used for further technological processing of meat. Using information about the temperature and chemical composition of raw meat, the ICS can realize the optimal mixing of minced meat ingredients. Artificial intelligence calculates all these characteristics of meat without the participation of a human operator. It makes it possible to fully automate the technological processing of meat in order to produce finished products of guaranteed high quality

A developed treatment method for superficial and partial thickness localized burns: Clinical and morphological assessment

Objectives to prove the effectiveness of the new developed method of treatment of patients with localized superficial and partial thickness burns (gel and silver coating plus ultraviolet radiation of the wound and magnetic therapy). Material and methods.The treatment of local burn wound infection was analyzed in 29 patients with I-II degree localized burns during the all phases of the wound healing process. The wound material was obtained in accordance with the requirements of the Guidelines МУ 4.2.2039-05 "The technique of collection and transportation of biomaterials in microbiological laboratories". The material was delivered to the laboratory in test tubes with a transport medium under isothermal conditions at a temperature of 2022C within a day after collection. Results.The tests revealed no significant differences in the studied characteristics between the compared groups (р0.05, р=0.55,2=3.841). Conclusion.We consider the developed method of local treatment of superficial and partial thickness localized burns as a rather promising, feasible method having its own significance and intended for the prevention and treatment of local wound infection in all phases of the wound healing process

Clinical anatomy features of the buccal part of the facial vein.

Abstract. Surgical interventions such as bishectomy or the oroantral fis�sure closure using the buccal extension of the buccal fat pad performed with transoral incision, which is associated with a significant number of risks. These risks include damaging of the facial vein and there is no in�formation its relationships with the fat body of the cheek in literature. The aim of the study is to describe the features of the clinical anatomy of the buccal part of the facial vein and its relationships with the buc�cal extention of the buccal fat pad. Materials and methods. We used 30 fresh cadavers heads, 15 both males and females. Vessels been filled with silicone compound according to the M. Landofi method. Topo�graphic and anatomical study was performed by layer-by-layer dissection on each side, so the total number of observations was 60. The relation of the facial vein to the facial artery, buccal fat pad and buccal muscle were described. Dissection results were photographed and recorded. Results. The facial vein was founded in 82% (n=49) cases. Were found 3 types of the relationship between the facial vein and the buccal fat pad. In the first type (58%; n=35), the facial vein passes through the buccal region between the outer surface of the buccal muscle and the buccal extension of the buccal fat pad. In the second type (15%; n=9), the fa�cial vein lies on the surface of the buccal muscle anteriorly to the buc�cal fat pad. The third type (8%; n=5) — the facial vein lies superficially, outward from the buccal fat pad. In most cases the combined weight of 1 and 2 types of the facial vein relationships was 73% (n=44), the fa�cial vein in the buccal region lies in the space between the buccal fat pad and the buccal muscle, crossing the most common horizontal inci�sions. Conclusions. The different types of the facial vein and buccal fat pad relationships should be taken into account as a potential risk factor during planning surgical interventions. Since in most cases the course of the facial vein crossing with the direction of the most common sur�gical incision, it is necessary to look for other safer options for surgical access to the buccal fat pad

Study on acrylamide accumulation in the model system based on animal raw materials depending on thermal treatment regimes

The aim of the investigation was to study an effect of thermal treatment parameters on the content of reducing sugars, amino acids and acrylamide in the meat model system depending on the thermal treatment regime. The authors studied an influence of the reaction of melanoidine formation on the concentration of amino acids and reducing sugars at different thermal treatment regimes and established a decrease in the total amino acid content by 7 % upon the standard sterilization regime and by 11 % when increasing the temperature or duration of thermal treatment. It was found that at the same temperature with an increase in duration of thermal treatment up to 50 min., the acrylamide level increased by 1.6 times. Exposure of the model samples to a temperature of 120 °С for 50 min. had the highest effect on the level of acrylamide accumulation compared to the traditional sterilization regime of canned foods for child nutrition and the regime with an increased temperature of up to 130 °С. The obtained data will allow developing new meat products with the reduced content of unsafe components for nutrition in early childhood.The aim of the investigation was to study an effect of thermal treatment parameters on the content of reducing sugars, amino acids and acrylamide in the meat model system depending on the thermal treatment regime. The authors studied an influence of the reaction of melanoidine formation on the concentration of amino acids and reducing sugars at different thermal treatment regimes and established a decrease in the total amino acid content by 7 % upon the standard sterilization regime and by 11 % when increasing the temperature or duration of thermal treatment. It was found that at the same temperature with an increase in duration of thermal treatment up to 50 min., the acrylamide level increased by 1.6 times. Exposure of the model samples to a temperature of 120 °С for 50 min. had the highest effect on the level of acrylamide accumulation compared to the traditional sterilization regime of canned foods for child nutrition and the regime with an increased temperature of up to 130 °С. The obtained data will allow developing new meat products with the reduced content of unsafe components for nutrition in early childhood

The new functional products inclusion in the complex rehabilitation and preventive programs in athletes with musculoskeletal disorders

The review presents an urgent problem of modern sports medicine — the development and inclusion of new nutritive and metabolic food products in the treatment of athletes with injuries and diseases of the musculoskeletal system. The analysis of the main etiological factors of the musculoskeletal disorders in athletes is presented. The study of the anatomical, histological and functional features of the bone-cartilaginous structures in athletes made it possible to establish the priority macro- and micronutrients, which should be the basis in modern specialized and functional food products. Brief composition characteristics of the new canned food “Enmit-beef” and dry protein concentrate “Ostov” (for the drink preparation) are presented. The preliminary results of the use of these functional meat-based products indicate their effectiveness in rehabilitation and treatment of athletes with musculoskeletal disorders

ИЗУЧЕНИЕ ВЛИЯНИЯ МОДЕЛЬНЫХ МЯСНЫХ СИСТЕМ НА АЛЛЕРГИЧЕСКУЮ РЕАКЦИЮ ИММУНИТЕТА IN VIVO

This article presents the results of studying the effect of homogeneous model meat systems produced using enzyme preparation containing fungal protease and microbiological starter culture of Lactobacillus plantarum on the allergic reactions within specific immunity in vivo. According to the results, it is established that experimental products have no negative effect on the clinical parameters of laboratory animals. During the experiment, with the introduction of experimental products into diet, the dynamics of body weight changes in all groups of animals was positive. At the end of the experiment, there were smaller increase in the weight of rats and lower values of weight gain (Group 1 — 14.0 %, Group 2 — 15.9 %, Group 3 — 20.2 %). This is possibly due to the adaptation processes occurring in response to introduction of meat systems into the diet, which confirms the leveling of the daily weight gain of experimental and intact animals since the 16th day of the experiment. According to the results of clinical blood analysis of the animals consuming experimental products, an increase is detected in leukocytes and lymphocytes by up to 18 %; in granulocytes by up to 35 %; and in monocytes by up to 8 %; in hemoglobin concentration, hematocrit and mean corpuscular hemoglobin concentration by more than 3 %; in red cell distribution width and mean corpuscular volume by up to 2 %, in comparison with intact animals. The correlation of these data with ELISA parameters for serum of experimental animals (histamine and immunoglobulin E) allowed to suggest the expression of reaginic antibodies and interaction on the surface of basophils and mast cells, which led to the degranulation and release (increase) of histamine, as a vasoactive factor, by 40 % compared with intact animals.The overall conclusion of the studies is that experimental model meat systems may trigger the activation of specific immune responses in laboratory animals. This is possibly due to protease-mediated formation of greater amount of indigestible polypeptides and peptides that invoke local adaptation responses.В данной статье представлены результаты изучения влияния гомогенных мясных модельных систем, полученных с применением ферментного препарата грибной протеазы и микробиологической стартовой культуры Lactobacillus plantarum, на аллергическую реакцию специфического иммунитета in vivo. По результатам исследований установлено, что опытные продукты не оказывают негативного влияния на клиническое состояние лабораторных животных. На протяжении эксперимента динамика изменения массы тела животных всех групп была положительной, при введении опытных образцов в рацион, отмечены меньший прирост веса крыс и меньшие значения привесов животных в конце эксперимента (у крыс 1 группы — 14,0 %, 2 группы — 15,9 %, у животных 3 группы — 20,2 %). Возможно это связано с  адаптационными процессами, происходящими в ответ на введение в рацион мясных систем, что подтверждает нивелирование ежесуточного привеса опытных и интактных животных начиная с 16-х суток эксперимента. По результатам общего клинического анализа крови животных, потреблявших опытные продукты, выявлено увеличение лейкоцитов и  лимфоцитов до 18 %, гранулоцитов до 35 % и  моноцитов до 8 %, концентрации гемоглобина, уровня гематокрита и средней концентрации гемоглобина в  эритроците свыше 3 %, ширины распределения эритроцитов и среднего объема эритроцита до 2 % по сравнению с  интактными животными. Соотношение этих данных с  анализом иммуноферментных показателей сыворотки крови опытных животных (гистамин и иммуноглобулин Е) позволило высказать предположение об экспрессии реагиновых антител и взаимодействии на поверхности базофилов и  тучных клеток, приводящих к  дегрануляции и  высвобождению (увеличению) гистамина, как вазоактивного фактора, на 40 % в сравнении с интактной группой.  Общий вывод исследований указывает на то, что опытные мясные модельные системы могут вызывать активацию специфических иммунных реакций у лабораторных животных. Возможно, это связано с образованием под действием протеаз большего количества сложноусваеваемых полипептидных и  пептидных соединений, вызывающих местные адаптационные реакции

ВЛИЯНИЕ ЭЛЕКТРОМАГНИТНОЙ ОБРАБОТКИ НА ОКИСЛИТЕЛЬНУЮ СТАБИЛЬНОСТЬ И МИКРОБИОЛОГИЧЕСКУЮ БЕЗОПАСНОСТЬ МЯСНЫХ ПОЛУФАБРИКАТОВ

The paper demonstrates that the use of the electromagnetic treatment based on an impact of the electromagnetic field (EMF) of the self-generating (SG) discharge increases the antioxidant activity (AOA) of beef and pork semi-prepared products in pieces. The semi-prepared products were treated using the experimental equipment that consisted of the plasma electromagnetic generator based on the self-generating (SG) discharge for generating strong electromagnetic oscillations. It was found that in the experimental samples subjected to the electromagnetic treatment, an amount of reduced glutathione, which determines the redox characteristics of the intracellular environment, and glutathione peroxidase, which protects an organism against oxidative damage, increased almost two-fold. These results suggest that the excessive development of free radicals was leveled, in particular, due to the regeneration of many cytosolic low weight molecular antioxidants. Moreover, lower level of malon dialdehyde, which characterizes lipid peroxidation, was detected in the treated semi-prepared products from beef and pork (by 10% and 2.5%, respectively,) compared to the control. The results of the study showed that an impact of the SG discharge contributed to a decrease in the microbial growth rate in the chilled semi-prepared products during storage. For example, on the 6th day, the number of mesophilic aerobic and facultative anaerobic microorganisms (QМАFАnМ)did not exceed the established indicator, which correlated with the results of the organoleptic investigations. It was found that the electromagnetic treatment did not have a significant effect on the in vitro digestibility of the semi-prepared products; that is, it did not lead to deterioration of their biological value. The performed research allows us to suggest that the use of the SG discharge is expedient for increasing shelf life of meat semi-prepared products in pieces and developing a new ecologically pure technology for meat product storage..В статье показано, что применение электромагнитной обработки, основанной на воздействии электромагнитного поля самогенерирующего разряда (СГ-разряда), повышает антиокислительную активность (АОА) мясных кусковых полуфабрикатов, изготовленных из говядины и свинины. Обработку мясных полуфабрикатов осуществляли на экспериментальной установке, состоящей из плазменного электромагнитного генератора на основе СГ-разряда, для получения мощных электромагнитных колебаний. В  опытных образцах, подвергнутых электромагнитной обработке, установлено повышение почти в 2 раза величины восстановленного глутатиона, определяющего окислительно-восстановительные характеристики внутриклеточной среды, и глутатионпероксида, защищающего организм от окислительного повреждения, что свидетельствует о нивелировании избыточного образования свободных радикалов, в частности, за счет регенерации многих цитозольных низкомолекулярных антиоксидантов. Также установлено более низкое, в  сравнении с контрольным образцом, значение уровня малонового диальдегида, характеризующего перекисное окисление липидов, для обработанных полуфабрикатов из говядины на 10%, из свинины на 2,5% соответственно. Результаты исследований показали, что воздействие СГ-разряда способствует снижению скорости роста микроорганизмов в охлажденных полуфабрикатах в процессе хранения, так, на 6 сутки хранения показатель КМАФАнМ не превышал нормируемый, что коррелирует с результатами органолептических исследований. Выявлено, что электромагнитная обработка не оказывает существенного влияния на переваримость in vitro полуфабрикатов, то есть не приводит к снижению их биологической ценности. Проведенные исследования позволяют предположить, что использование СГ-разряда целесообразно для увеличения срока годности мясных кусковых полуфабрикатов и разработки новой экологически чистой технологии хранения мясной продукции