Development of the New Method of the Melted Cheese Products Without Salt-melters Using Cryomechanolysis

The aim of the work is elaboration of the principally new method of deep processing of rennet cheeses to the melting using the complex action of freezing and cryomechanolysis on the raw material that gives a possibility to destruct the hardly soluble biopolymers and to transform them into soluble form.The principally new method of the deep processing of rennet cheeses for receiving the melt cheese products without salts-smelters was elaborated. It differs from the traditional ones by the complete exclusion of the salts-smelters. This method is based on the use of the influence of freezing and fine-dispersed comminution on the raw material. It allows open biological potential of the rennet cheeses more fully and to extract the hidden (bound) protein forms from nanocomplexes of lipids and mineral substances. It allows destruct the proteins of rennet cheeses to the separate polymers and dipeptides and tripeptides. The used technological methods gave a possibility to exclude the salts-smelters at the rennet cheeses manufacturing. They favor the transformation of lipid-proteins paracaseinate calcium phosphate complexes to the separate amino acids and peptides and allow receive homogenous plastic mass.It was established, that at the complex action of freezing and fine-dispersed comminution on the rennet cheese the destruction of hardly soluble lipid-protein nanocomplexes and release of protein from the bound state into free one – nanoform (by 33,5…35 % more) takes place. The mechanisms of this process, connected with cryomechanodestruction of connections between lipids and proteins and non-fermented catalysis of nanocomplexes were described.It was established, that cryomechanodestruction and non-fermented catalysis of protein to the separate monomers – α-amino acids (by 55…60 %) takes place at freezing and fine-dispersed comminution of rennet cheese before melting. The mechanism of freezing and non-fermented analysis, connected with cryomechanocracking of protein molecules at the expanse of peptide protein connections destruction to the separate α-amino acids and their transformation into the free form was described. It was also demonstrated, that the conformational changes of protein molecules take place synchronously.The offered and elaborated nanotechnology of melt cheese products on the base of rennet cheeses without salts-smelters includes complex action of freezing and fine-dispersed comminution. The mechanisms of processes, connected with cryomechanodestruction of connections between lipids and protein to the separate α-amino acids are described.The cheese fillings for “Pancake” confectionary and cheese snacks – falafels were manufactured on the base of cheese mass, received using the new method and enriching vegetable nanoadditives. They exceed the well-known analogs by chemical composition and are remarkable for the storage life, increased in 2 times. At the same time the significant part of substances (BAS and biopolymers) in cheese filings is in nanodimensional form (55…60 % of protein), especially, free α-amino acids, easily assimilated by the human organism. The recipes and technologies of sauces-dressings, sauces-deeps, cheese snacks and so on are also elaborated on the base of cheese mass, received by the new method

Novel oligonucleotide analogues based on morpholino nucleoside subunits – Antisense technologies: New chemical possibilities

1721-1726 Even several decades after pioneer publications there is continued interest in the construction and synthesis of a variety of novel oligonucleotide analogues. The first oligonucleotide analogues which had a regular, predetermined structure containing nucleoside units joined with carbonate, carbamate, hydroxyacetate and hydroxyacetamide tethers have been developed in the 1970s. Further progress in oligonucleotide synthetic methods during the 1980s stimulated the development of a variety of oligonucleotide analogues containing modified carbohydrate and phosphate backbones. Particular attention has been given to the PNA (peptide nucleic acids), morpholino, and negatively charged PNA oligonucleotide analogues, which showed the most promise in a number of biological applications, such as diagnostics, nucleic acid analyses, and gene expression. The cost of parent compounds and oligonucleotide analogue synthesis is one of the most limiting factors to broad application. Studies that succeed in resolving this cost problem in the most effective way would be beneficial. Herein is presented a short review on oligonucleotide analogues that can be synthesized from inexpensive parent compounds — ribonucleosides — with or without the protection of heterocyclic bases, and with minimal protection of other reactive functions. </smarttagtype

Solid-phase-supported synthesis of morpholinoglycine oligonucleotide mimics

An efficient solid-phase-supported peptide synthesis (SPPS) of morpholinoglycine oligonucleotide (MorGly) mimics has been developed. The proposed strategy includes a novel specially designed labile linker group containing the oxalyl residue and the 2-aminomethylmorpholino nucleoside analogues as first subunits

Synthesis of nucleotide–amino acid conjugates designed for photo-CIDNP experiments by a phosphotriester approach

Conjugates of 2’-deoxyguanosine, L-tryptophan and benzophenone designed to study pathways of fast radical reactions by the photo Chemically Induced Dynamic Nuclear Polarization (photo-CIDNP) method were obtained by the phosphotriester block liquid phase synthesis. The phosphotriester approach to the oligonucleotide synthesis was shown to be a versatile and economic strategy for preparing the required amount of high quality samples of nucleotide–amino acid conjugates

Technology of Healthy Processed Cheese Products Without Melting Salts with the Use of Freezing and Non-fermentative Catalysis

Authors studied comprehensive influence of the processes of non–fermentative catalysis – cryomechanolysis and freezing of solid rennet cheeses during their preparation for melting, which leads to the cryodestruction of low–soluble paracaseinatcalciumphosphate nanocomplexes into soluble gel form. It was established that there occurs their cryodestruction and transformation of their significant part to the nanoform (by 45…55 %). A nanotechnology of healthy processed cheese products was developed. Mechanisms of the processes were revealed. It was established that during freezing and finely dispersed grinding of solid rennet cheeses before melting, there occurs cryomechanodestruction and non–fermentative cryocatalysis (destruction) of protein molecules to separate monomers – α–amino acids by 55… 60 %, that is a significant part of amino acid is transformed from the bound state to the free soluble form. A mechanism of the process was revealed; it was shown that in parallel with the destruction of nanocomplexes, nanoassociants of protein, its conformational changes take place: erasing molecules, decreasing in volume, shape, the ratio of hydrophobic and hydrophilic groups in a molecule, and filling the nucleus of a molecule with hydrophobic residues.Authors proposed and developed the cryogenic nanotechnology of manufacturing processed cheese products based on solid rennet cheeses without melting salts, which includes an integrated influence of freezing and finely dispersed grinding, non–fermentative catalysis. It was established that cheese products, produced by the nanotechnology (fillings for confectionery products "PanCake", dressing sauces, dipping sauces, ball shaped snacks) and enriched with herbal additives, exceed the known analogs in chemical composition. In addition, a large part of substances (as BAS and biopolymers) in cheese products is in the nanostructured form (55...60 % of protein) in the form of free amino acids.New technologies of healthy processed cheese products have been tested under production conditions at a number of the Ukrainian enterprises (TOV VKG "Lisova kazka", NVP "FIPAR", NVP "KRIAS–1"). The regulatory documentation (TU, TI for "cheese and vegetable fillings for confectionery products "PanCake" and "cheese dressing sauces") was developed and approved

Monocationic Chlorin as a Promising Photosensitizer for Antitumor and Antimicrobial Photodynamic Therapy

Cancer is one of the leading causes of death worldwide. Despite substantial progress in the understanding of tumor biology, and the appearance of new generations of targeted drugs and treatment techniques, the success achieved in this battle, with some notable exceptions, is still only moderate. Photodynamic therapy (PDT) is a successful but still underestimated therapeutic modality for treating many superficial cancers. In this paper, we focus on the extensive investigation of the monocationic chlorin photosensitizer (PS), considered here as a new photosensitizing agent for both antitumor and antimicrobial PDT. This monocationic chlorin PS (McChl) obtained from methylpheophorbide a (MPh) via a two-step procedure is well soluble in water in the physiological temperature range and forms stable complexes with passive carriers. McChl generates singlet oxygen with a good quantum yield in a lipid-like environment and binds mainly to low- and high-density lipoproteins in a vascular system. A comparison of the photodynamic activity of this agent with the activity of the well-established photosensitizer chlorin e6 (Chl e6) clearly indicates that McChl provides a much more efficient photoinactivation of malignant and microbial cells. The pilot PDT treatment of M1 sarcoma-bearing rats with this PS demonstrates its good potential for further preclinical investigations