Investigation of in vitro and in vivo digestibility of black soldier fly (Hermetia illucens L.) larvae protein

In this work, the in vitro and in vivo digestibility of the dried and low-fat black soldier fly (BSF, Hermetia illucens L.) larvae was carried out. The in vitro experiments demonstrated that the digestibility of the dried larvae protein was only 48%. Meanwhile, the protein digestibility of the defatted larvae biomass reached 75%. Based on these findings, the experimental feeds were composed: (a) control feed containing casein, (b) test feed containing defatted larvae biomass and (c) protein-free feed. For protein digestibility studies, experimental feeds were tested in vitro and in vivo. It was found that digestibility of larvae protein in vivo and in vitro reached 85% and 41% respectively. The DIAAS value (73%) for BSF larvae protein digestibility in vivo was determined for the first time. The obtained results suggest that larvae possess an easy digestible AA, therefore, they can be used as highly bio-available protein source for human nutrition

Oat β-glucan in milk products: impact on human health

The aim of this study was to determine the impact of the bioactive ingredient – oat β-glucan – on the quality characteristics of the fermented milk products (kefir, yogurt and fermented milk beverages) made on buttermilk-skimmed milk mixture base and establish the influence of the consumption of one of them on the health characteristics of volunteers. The enrichment of fermented milk products with 0.6 % oat β-glucan had no impact on the fermentation time, enhanced the apparent viscosity and changed sensory properties. The experiments of medical nutrition of volunteers showed a significant decrease of total (p<0.05) and low density lipoprotein (p<0.05) cholesterol, increase in high density lipoprotein cholesterol (p<0.01) in their blood after a 21-day period of consumption of fermented product with β-glucan. According to these findings, consumption of fermented milk beverage prepared on the buttermilk-skimmed milk base and enriched with oat β-glucan had a beneficial effect on human health

An Inulin-Enriched Soy Drink and Its Lowering Effect on Oxidized Low Density Lipoproteins in Healthy Volunteers

Due to selection of appropriate ingredients and parameters, a microbiologically-safe drink enriched with soy protein isolate (SPI) and prebiotic dietary fiber inulin with high scores of acceptability was produced. The results of medical nutrition survey showed that on the 21 day of using drink the level of oxidized low density lipoproteins (LDL) significantly decreased while the other biochemical parameters of blood of healthy patients as compared to the control tests remained unchanged. As well there was no apparent impact on the intestinal microflora balance of recipients established

An inulin-enriched soy drink and its lowering effect on oxidized low density lipoproteins in healthy volunteers

Due to selection of appropriate ingredients and parameters, a microbiologically-safe drink enriched with soy protein isolate (SPI) and prebiotic dietary fiber inulin with high scores of acceptability was produced. The results of medical nutrition survey showed that on the 21 day of using drink the level of oxidized low density lipoproteins (LDL) significantly decreased while the other biochemical parameters of blood of healthy patients as compared to the control tests remained unchanged. As well there was no apparent impact on the intestinal microflora balance of recipients established