ASSESSING THE EFFECT OF THERMAL TREATMENT ON MEAT PROTEINS USING PROTEOMIC METHODS

The results of studying the effect of various temperatures on the protein composition of minced meat from porcine m. longissimus dorsi by two-dimensional electrophoresis are presented. The most complete distribution of protein fractions was observed in fresh raw minced meat, and when it was exposed to negative temperature, there was a sharp decrease in protein components (carbonic anhydrase 3, αβ-crystallin), as well as a decrease in the staining intensity of protein spots of the main constitutive fractions (tropomyosin alpha 1, myosin light chain 1). In the case of heat treatment, structural muscle proteins were retained with some changes in high molecular weight fractions, namely, protein molecules degraded to compounds with a simpler structure. It was noted that fractions of tropomyosin β-chain, triosephosphate isomerase 1, myosin light chains 2 were not detected after minced meat was frozen, while tropomyosin alpha 1 was retained in all samples.The results of studying the effect of various temperatures on the protein composition of minced meat from porcine m. longissimus dorsi by two-dimensional electrophoresis are presented. The most complete distribution of protein fractions was observed in fresh raw minced meat, and when it was exposed to negative temperature, there was a sharp decrease in protein components (carbonic anhydrase 3, αβ-crystallin), as well as a decrease in the staining intensity of protein spots of the main constitutive fractions (tropomyosin alpha 1, myosin light chain 1). In the case of heat treatment, structural muscle proteins were retained with some changes in high molecular weight fractions, namely, protein molecules degraded to compounds with a simpler structure. It was noted that fractions of tropomyosin β-chain, triosephosphate isomerase 1, myosin light chains 2 were not detected after minced meat was frozen, while tropomyosin alpha 1 was retained in all samples

Methods for nonparametric statistics in scientific research. Overview. Part 2

The use of nonparametric methods in scientific research provides a number of advantages. The most important of these advantages are versatility and a wide range of such methods. There are no strong assumptions associated with nonparametric tests, which means that there is little chance of assumptions being violated, i. e. the result is reliable and valid. Nonparametric tests are widely used because they may be applied to experiments for which it is not possible to obtain quantitative indicators (descriptive studies) and to small samples. The second part of the article describes nonparametric goodness-of-fit tests, i. e. Pearson’s test, Kolmogorov test, as well as tests for homogeneity, i. e. chi-squared test and Kolmogorov-Smirnov test. Chi-squared test is based on a comparison between the empirical (experimental) frequencies of the indicator under study and the theoretical frequencies of the normal distribution. Kolmogorov-Smirnov test is based on the same principle as Pearson’s chi-squared test, but involves comparing the accumulated frequencies of the experimental and theoretical distributions. Pearson’s chi-squared test and Kolmogorov test may also be used to compare two empirical distributions for the significance of differences between them. Kolmogorov test based on the accumulation of empirical frequencies is more sensitive to differences and captures those subtle nuances that are not available in Pearson’s chi-squared test. Typical errors in the application of these tests are analyzed. Examples are given, and step-by-step application of each test is described. With nonparametric methods, researcher receives a working tool for statistical analysis of the results.The use of nonparametric methods in scientific research provides a number of advantages. The most important of these advantages are versatility and a wide range of such methods. There are no strong assumptions associated with nonparametric tests, which means that there is little chance of assumptions being violated, i. e. the result is reliable and valid. Nonparametric tests are widely used because they may be applied to experiments for which it is not possible to obtain quantitative indicators (descriptive studies) and to small samples. The second part of the article describes nonparametric goodness-of-fit tests, i. e. Pearson’s test, Kolmogorov test, as well as tests for homogeneity, i. e. chi-squared test and Kolmogorov-Smirnov test. Chi-squared test is based on a comparison between the empirical (experimental) frequencies of the indicator under study and the theoretical frequencies of the normal distribution. Kolmogorov-Smirnov test is based on the same principle as Pearson’s chi-squared test, but involves comparing the accumulated frequencies of the experimental and theoretical distributions. Pearson’s chi-squared test and Kolmogorov test may also be used to compare two empirical distributions for the significance of differences between them. Kolmogorov test based on the accumulation of empirical frequencies is more sensitive to differences and captures those subtle nuances that are not available in Pearson’s chi-squared test. Typical errors in the application of these tests are analyzed. Examples are given, and step-by-step application of each test is described. With nonparametric methods, researcher receives a working tool for statistical analysis of the results

Integrity of modern educational environment as a prerequisite for quality education

The article deals with the integrity of the modern educational space. The purpose of the article is to present characteristics of the integrity of education as a prerequisite for the integration of the individual in a modern social environment. Based on the analysis of theoretical sources accent is focused on the integration processes in education as a priority vector of its modernization and European integration. It is emphasized that personality is the main subject of the successful self-realization through lifelong learning program. It is concluded that the integrity of modern educational space, educational process in modern educational institutions is a priority component of modern quality education oriented primarily to the labor market, education. Key words: educational process; integrity; integration; modernization, European integration.

DEVELOPMENT OF A PERSONALIZED MEAT PRODUCT USING STRUCTURAL-PARAMETRIC MODELING

At present, there is no consistent definition of the term «personalized nutrition». The paper presents existing descriptors in this field of food science: precision nutrition, nutrigenomics, nutrigenetics, individual nutrition and so on. It is noted that cardiovascular diseases occupy the first place among noninfectious diseases associated with malnutrition. Optimal nutrition leads to a reduction in the risk of their occurrence. The methodology of structural-parametric modeling, which allows designing personalized optimal human nutrition based on medical indicators, is presented in terms of minimization of the risk function. The algorithm of a substantiated optimal choice of mass fractions of components (ingredients) of the food recipe composition is given. The main descriptors of a food product with the antisclerotic action for its designing using structural-parametric modeling are shown.At present, there is no consistent definition of the term «personalized nutrition». The paper presents existing descriptors in this field of food science: precision nutrition, nutrigenomics, nutrigenetics, individual nutrition and so on. It is noted that cardiovascular diseases occupy the first place among noninfectious diseases associated with malnutrition. Optimal nutrition leads to a reduction in the risk of their occurrence. The methodology of structural-parametric modeling, which allows designing personalized optimal human nutrition based on medical indicators, is presented in terms of minimization of the risk function. The algorithm of a substantiated optimal choice of mass fractions of components (ingredients) of the food recipe composition is given. The main descriptors of a food product with the antisclerotic action for its designing using structural-parametric modeling are shown

Study on the meat isotopic composition for origin identification

Russian consumer and governmental authorities are equally concerned to know where food products come from. This requires more accurate and specialized methods for the evaluation of geographical location. The following methods are used: chemometrics, histological and histochemical, genomic and proteomic, microbiological, immunochemical and mass spectrometric. Method of stable isotope analysis is becoming increasingly promising nowadays for the identification of meat and meat products' place of origin. The isotope ratios of the four elements - carbon, nitrogen, oxygen and hydrogen, are mainly determined. The method is successfully used to identify a country of origin of wines, juices and water. The aim of the research was to study the stable isotope ratios for pork and beef samples purchased in Moscow supermarkets (Russian Federation). The country of production of meat samples was determined according to specifications and/or labels. The geography of countries of meat samples origin includes Europe, both America continents and Australia. Databases collected by the All-Russian Scientific Research Institute of the Brewing, Non-Alcoholic and Wine Industrywere used for the analysis and interpretation of the results. Values of 13С/12С, δ13С, 18О/16О, δ18О, 2Ð/1Ð, δ2Ð for 30 pork and beef samples from 13 countries were obtained. Differences in stable isotope ratios were found depending on place of origin. The data correlated with the oxygen isotope characteristics for wine, which were in the range from 2.5 to 4.5 ppm. According to the 13С/12С, δ13С results, the assumption was made about a false indication of the region for the beef sample. Despite the fact that beef was labeled as a product of Lithuania, the region of origin was most probably defined as Germany. The studies carried out showed the possibility to identify the region of raw meat origin by the stable isotope ratio

Nonparametric statistics. Part 3. Correlation coefficients

A measure of correlation or strength of association between random variables is the correlation coefficient. In scientific research, correlation analysis is most often carried out using various correlation coefficients without explaining why this particular coefficient was chosen and what the resulting value of this coefficient means. The article discusses Spearman correlation coefficient, Kendall correlation coefficient, phi (Yule) correlation coefficient, Cramér’s correlation coefficient, Matthews correlation coefficient, Fechner correlation coefficient, Tschuprow correlation coefficient, rank-biserial correlation coefficient, point-biserial correlation coefficient, as well as association coefficient and contingency coefficient. The criteria for applying each of the coefficients are given. It is shown how to establish the significance (insignificance) of the resulting correlation coefficient. The scales in which the correlated variables should be located for the coefficients under consideration are presented. Spearman rank correlation coefficient and other nonparametric indicators are independent of the distribution law, and that is why they are very useful. They make it possible to measure the contingency between such attributes that cannot be directly measured, but can be expressed by points or other conventional units that allow ranking the sample. The benefit of rank correlation coefficient also lies in the fact that it allows to quickly assess the relationship between attributes regardless of the distribution law. Examples are given and step-by-step application of each coefficient is described. When analyzing scientific research and evaluating the results obtained, the strength of association is most commonly assessed by the correlation coefficient. In this regard, a number of scales are given (Chaddock scale, Cohen scale, Rosenthal scale, Hinkle scale, Evans scale) grading the strength of association for correlation coefficient, both widely recognized and not so well known

Methodology for the identification of bioactive and marker peptides in the organs of cattle and pigs

The development of general conception methodology for the meat-based functional food compositions is especially relevant today due to the growing consumers’ interest and attention to their health. This category of these food-products is intended for personal  ized nutrition of various age groups in the population, taking into account fortification of the food with nutraceuticals and with functional and metabolically active ingredients obtained from animal and vegetable source. Therefore, it was necessary to develop a certain tool for reliable identification of free peptides from the offals (by-products like hearts and aorta from Sus scrofa and Bos taurus) and from the ready-to-consume meat food (canned food) based on the free peptides, which food is potentially targeted to help with some issues in the human body. The authors proposed the methodology for identification of peptides weighing less than 5 kDa. This methodology has a row of significant advantages, such as a short time of analysis (90 minutes) and the possibility to prepare a large number of samples simultaneously (n=16). Analysis of bioactive peptides (BAPs) was performed by liquid chro  matography combined with time-of-flight mass spectrometry (Agilent 6545XT AdvanceBio LC/Q-TOF). The marker peptides were detected by a triple quadrupole mass spectrometer (Agilent 6410 Triple Quadrupole LC/MS). All peptide sequences were defined with the help of mass spectrometric data processing databases like PepBank, BioPep, AHTPDB. In this work from 39 to 269 peculiar soluble peptides were found, with an extraction level of 0.17–0.23%. The main fraction consisted of short peptides less than 1000 Da (71.0–98.0%). In experimental samples of pork hearts and arteries 7 peculiar marker peptides were identified. FFESFGDL  SNADAVMGNPK peptide obtained from the β-hemoglobin protein is of a special interest, as this peptide showed the maximum intensity of a signal. Presumably, this peptide can serve as an indicator of the blood presence in the finished food product. So it can serve as an assessment tool of bleeding degree of meat raw. For pork aortas a specific peptide TVLGNFAAFVQK was isolated from serum albumin, which turned out to be stable during heat treatment. This is also important for assessment of meat food that are subjected to high thermal exposure.The development of general conception methodology for the meat-based functional food compositions is especially relevant today due to the growing consumers’ interest and attention to their health. This category of these food-products is intended for personal  ized nutrition of various age groups in the population, taking into account fortification of the food with nutraceuticals and with functional and metabolically active ingredients obtained from animal and vegetable source. Therefore, it was necessary to develop a certain tool for reliable identification of free peptides from the offals (by-products like hearts and aorta from Sus scrofa and Bos taurus) and from the ready-to-consume meat food (canned food) based on the free peptides, which food is potentially targeted to help with some issues in the human body. The authors proposed the methodology for identification of peptides weighing less than 5 kDa. This methodology has a row of significant advantages, such as a short time of analysis (90 minutes) and the possibility to prepare a large number of samples simultaneously (n=16). Analysis of bioactive peptides (BAPs) was performed by liquid chro  matography combined with time-of-flight mass spectrometry (Agilent 6545XT AdvanceBio LC/Q-TOF). The marker peptides were detected by a triple quadrupole mass spectrometer (Agilent 6410 Triple Quadrupole LC/MS). All peptide sequences were defined with the help of mass spectrometric data processing databases like PepBank, BioPep, AHTPDB. In this work from 39 to 269 peculiar soluble peptides were found, with an extraction level of 0.17–0.23%. The main fraction consisted of short peptides less than 1000 Da (71.0–98.0%). In experimental samples of pork hearts and arteries 7 peculiar marker peptides were identified. FFESFGDL  SNADAVMGNPK peptide obtained from the β-hemoglobin protein is of a special interest, as this peptide showed the maximum intensity of a signal. Presumably, this peptide can serve as an indicator of the blood presence in the finished food product. So it can serve as an assessment tool of bleeding degree of meat raw. For pork aortas a specific peptide TVLGNFAAFVQK was isolated from serum albumin, which turned out to be stable during heat treatment. This is also important for assessment of meat food that are subjected to high thermal exposure

Cyber-physical systems in food production chain

The article reviews the state-of-the-science in the field of cyber-physical systems (CPSs). CPSs are intelligent systems that include physical, biological and computational components using engineering networks. CPSs are able to integrate into production processes, improve the exchange of information between industrial equipment, qualitatively transform production chains, and effectively manage business and customers. This is possible due to the ability of CPSs to manage ongoing processes through automatic monitoring and controlling the entire production process and adjusting the production to meet customer preferences. A comprehensive review identified key technology trends underlying CPSs. These are artificial intelligence, machine learning, big data analytics, augmented reality, Internet of things, quantum computing, fog computing, 3D printing, modeling and simulators, automatic object identifiers (RFID tags). CPSs will help to improve the control and traceability of production operations: they can collect information about raw materials, temperature and technological conditions, the degree of food product readiness, thereby increasing the quality of food products. Based on the results, terms and definitions, and potential application of cyber-physical systems in general and their application in food systems in particular were identified and discussed with an emphasis on food production (including meat products).The article reviews the state-of-the-science in the field of cyber-physical systems (CPSs). CPSs are intelligent systems that include physical, biological and computational components using engineering networks. CPSs are able to integrate into production processes, improve the exchange of information between industrial equipment, qualitatively transform production chains, and effectively manage business and customers. This is possible due to the ability of CPSs to manage ongoing processes through automatic monitoring and controlling the entire production process and adjusting the production to meet customer preferences. A comprehensive review identified key technology trends underlying CPSs. These are artificial intelligence, machine learning, big data analytics, augmented reality, Internet of things, quantum computing, fog computing, 3D printing, modeling and simulators, automatic object identifiers (RFID tags). CPSs will help to improve the control and traceability of production operations: they can collect information about raw materials, temperature and technological conditions, the degree of food product readiness, thereby increasing the quality of food products. Based on the results, terms and definitions, and potential application of cyber-physical systems in general and their application in food systems in particular were identified and discussed with an emphasis on food production (including meat products)

A system approach to simulation of individual food products

There is no doubt that the further development in the field of nutrition is linked with personalization. Nutrition management with account for metabolism plays a key role in health strengthening and prevention of human diseases. The paper gives a review of studies associated with personalized nutrition. Personalized nutrition is inextricably linked with personalized food products. At present, however, mass production of personalized food products for individuals or small groups of people is unfeasible. The devel‑ opment of personalized food products requires both time and labor input, as well as multidisciplinary and profound knowledge in a wide spectrum of areas associated with biology, medicine, nutrition and food systems. Among the most important characteristics of modern science is the study of complex and super-complex organized objects such as the food system. These objects were studied previously but by the way of significant simplification of their structure. Investigation of objects with all variety and complexity of their organization requires not only new scientific ideas but also a new conceptual framework, new research methodology, new approaches to simulation of both products and physiological processes. In this study, the authors made an attempt to bring the theoretical view on an individual product closer to the complex task solution using the method of mathematical physiology. The intuitive conceptual model for a process of food design is shown with regard to the “health passport” of an individual, disease risk and gastrointestinal (GI) tract status. The differential equations of the concentration dynamics of protein, denatured protein and peptides in the human stomach are presented. The differential equations that describe the process of protein assimilation in the human stomach were solved in the simulation environment Simplex 3. The presented fragments of model realization show the pos‑ sibility of virtual study on an effect of different indicators of the food nutritional value on the rate of digestion and the process of cleavage of complex components (proteins, fats and carbohydrates) to mono-structural elements depending on different state and influence factors

Raman spectroscopic techniques for meat analysis: A review

Raman spectroscopy (vibrational spectroscopy) proved to be an effective analytical approach in the field of geology, semiconductors, materials and polymers. Over the past decade, Raman spectroscopy has attracted the attention of researchers as a non-destructive, highly sensitive, fast and eco-friendly method and has demonstrated the unique capabilities of food analysis. The use of Raman spectroscopic methods (RSMs) to assess the quality of meat and finished products is rapidly expanding. From the analysis of one sample, you can get a large amount of information about the structure of proteins, the composition of fatty acids, organoleptic parameters, autolysis and spoilage indicators, authentication of raw materials, technological properties. An important advantage of the method is the comparability of the results obtained with the data of traditional analytical methods. Traditional methods of determining the quality of meat are often time-consuming, expensive and lead to irreversible damage to a sample. It is difficult to use them in production conditions directly on the meat processing lines. Technological advances have made it possible to develop portable Raman spectroscopes to use directly in production. The article presents the basic principles of Raman spectroscopy, system  atizes the results of the use of RSMs for the analysis of meat quality from different types of slaughter animals and provides tools for analyzing the data of the obtained spectra. Raman spectra have many dependent variables, so chemometric assays are used to work with them. Literature analysis has shown that currently there is no unified database of meat spectra in the world, standardized protocols for conducting research and processing the obtained results. In Russia, the use of RSMs is a new,Raman spectroscopy (vibrational spectroscopy) proved to be an effective analytical approach in the field of geology, semiconductors, materials and polymers. Over the past decade, Raman spectroscopy has attracted the attention of researchers as a non-destructive, highly sensitive, fast and eco-friendly method and has demonstrated the unique capabilities of food analysis. The use of Raman spectroscopic methods (RSMs) to assess the quality of meat and finished products is rapidly expanding. From the analysis of one sample, you can get a large amount of information about the structure of proteins, the composition of fatty acids, organoleptic parameters, autolysis and spoilage indicators, authentication of raw materials, technological properties. An important advantage of the method is the comparability of the results obtained with the data of traditional analytical methods. Traditional methods of determining the quality of meat are often time-consuming, expensive and lead to irreversible damage to a sample. It is difficult to use them in production conditions directly on the meat processing lines. Technological advances have made it possible to develop portable Raman spectroscopes to use directly in production. The article presents the basic principles of Raman spectroscopy, system  atizes the results of the use of RSMs for the analysis of meat quality from different types of slaughter animals and provides tools for analyzing the data of the obtained spectra. Raman spectra have many dependent variables, so chemometric assays are used to work with them. Literature analysis has shown that currently there is no unified database of meat spectra in the world, standardized protocols for conducting research and processing the obtained results. In Russia, the use of RSMs is a new, promising and relevant area of research in the field of meat quality