Пищевые системы最新文献

{"title":"Diversity of sambal types in Indonesia","authors":"L. L. Rahmah, A. N. M. Ansori","doi":"10.21323/2618-9771-2023-6-3-288-297","DOIUrl":"https://doi.org/10.21323/2618-9771-2023-6-3-288-297","url":null,"abstract":"Sambal is a processed chili paste with a spicy taste. The history of sambal begins with the arrival of chili seeds brought by the Portuguese in the 16 th century, which was like a cultural renaissance of spicy foods. The methodology used for this research included analysis of food ethnographic literature, origin, function and types of sambal found in relevant articles and book chapters. The results show that the population with the highest consumption of sambal lives on the Sumatra Islands. There are two types of sambal preparation methods, namely slicing and mashing. Some chili sauces can be cooked or eaten raw. Sambal diversity is influenced by several factors, namely resources, geographical factors, history, and culture. Thus, sambal is considered to be an important contributor to food diversity in Indonesia because every local cuisine includes sambal and it is never left behind.","PeriodicalId":485490,"journal":{"name":"Пищевые системы","volume":"45 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136014587","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Structural characteristics of the bovine leukemia virus genome: A mini review","authors":"O. Yu. Fomenko","doi":"10.21323/2618-9771-2023-6-3-283-287","DOIUrl":"https://doi.org/10.21323/2618-9771-2023-6-3-283-287","url":null,"abstract":"Enzootic bovine leukemia is an infectious disease with a chronic course caused by an RNA‑containing virus of the genus Deltaretrovirus . Despite the implementation of various programs for the elimination of leukemia, the disease is still widespread on the planet and continues to cause significant economic damage. A large proportion of BLV‑infected cattle remain to be asymptomatic carriers of the virus, which complicates diagnosis and contributes to the spread of the disease in the herd. The structure of the BLV genome is generally typical of retroviruses. It consists of genes encoding structural proteins, viral enzymes and regulatory elements flanked on both sides by identical long terminal repeats. The enzyme and structural protein coding genes ( gag , pro , pol , and env ) play a crucial role in the life cycle of the virus, influencing its infectivity and virion production. The tax and rex regulatory genes regulate viral transcription, export of transcripts from the nucleus to the cytoplasm, and disease progression. The increase in the number of copies of proviral DNA occurs mainly not due to the functioning of the virus reverse transcriptase, but because of clonal reproduction of the affected subpopulations of B‑cells, mainly CD5+ IgM+. This feature provides increased genetic stability of the BLV virus. These properties of the viral genome allow the development of a variety of PCR test systems. The widespread implementation of such systems enables the detection of carriers of the disease at early stages, which should contribute to the effective implementation of national programs to eradicate bovine leukemia.","PeriodicalId":485490,"journal":{"name":"Пищевые системы","volume":"180 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136014460","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Justifying the use of structure-forming agents to increase storability of confectionery products with the foamy structure","authors":"N. B. Kondratev, O. S. Rudenko, E. V. Kazantsev, I. A. Belova, N. A. Petrova","doi":"10.21323/2618-9771-2023-6-3-342-349","DOIUrl":"https://doi.org/10.21323/2618-9771-2023-6-3-342-349","url":null,"abstract":"Confectionery products with the foamy structure such as pastila and zefir (Russian marshmallow-like confectioneries) are in demand among various consumer groups. The expansion of the range and sales markets requires ensuring quality of such products during their transportation, storage, as well as increasing their shelf life. The patterns of change in quality indicators allow establishing additional requirements for them to improve storability of such products. Moisture transfer processes are predominant during storage of confectionery products with the foamy structure and define their hardening or moistening. Therefore, it is necessary to evaluate the influence of various factors on quality indicators during storage of zefir. Studies have been carried out to determine the influence of various structure-forming agents, such as agar, pectin, gelatin, on the direction and rate of moisture transfer processes during storage of zefir samples. The possibility of using the method of infrared spectroscopy for assessing quality of structure-forming agents during incoming inspection is shown. The mass fraction of moisture in zefir made using agar decreased by 3.5% after 10 weeks of storage at a temperature of 18°C. During this period, the mass fraction of moisture in zefir made using pectin as a structure-forming agent decreased by 2.5%, while in zefir prepared on the basis of gelatin, the mass fraction of moisture decreased only by 1.2%. Thus, the addition of gelatin makes it possible to reduce the rate of moisture transfer by approximately 2–3 times. The low moisture transfer rate of zefir is due to the water-holding properties of the protein structure of gelatin. Diffusion coefficients were calculated to predict the rate of moisture transfer processes in zefir samples made using various structure-forming agents and stored at different temperatures. The lowest diffusion coefficient was determined in zefir made with the addition of pectin, while the highest diffusion coefficient was in the sample based on gelatin. However, zefir made from gelatin had the lowest actual moisture transfer rate, since the gradient of the water activity was minimal (7.6%). With an increase in the storage temperature of zefir made with the addition of various structure-forming agents from 18°C to 28°C, the rate of moisture transfer increased. In zefir produced on the basis of agar, this indicator increased by 2.7 times, in the sample from pectin by 3.0 times; in zefir based on gelatin by only 1.5 times. The results obtained make it possible to predict the risks of changes in zefir quality during storage.","PeriodicalId":485490,"journal":{"name":"Пищевые системы","volume":"3 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136014583","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Assessment of the palatability of Atlantic salmon by NMR spectroscopy","authors":"L. S. Abramova, A. V. Kozin, E. S. Guseva, K. A. Lavrikova","doi":"10.21323/2618-9771-2023-6-3-350-357","DOIUrl":"https://doi.org/10.21323/2618-9771-2023-6-3-350-357","url":null,"abstract":"H-NMR spectroscopy was used to study the metabolic profile of Atlantic salmon muscle tissue during heat treatment and storage to assess the taste of products. It has been established that when steaming fish, the amount of compounds such as trimethylamine (TMA), taurine (Tau), glutamic acid (Glu), lysine (Lys), proline (Pro), serine (Ser), γ-aminobutyric acid (GABA), creatinine (Cret) increased in broth compared to raw fish, and Tau and Cret accumulated in cooked fish. The content of TMA, which gives a fishy smell to the product, increased dramatically in cooked fish, regardless of the cooking duration, and at the same time an increase in dimethylamine (DMA) was observed in cooked fish. The processing of the data array of the content of metabolites by the method of principal components was carried out and a clear separation of fish and broth samples was revealed, as well as the difference between fish stored for a long time and the original sample. The taste qualities of fish raw materials before and after heat treatment were evaluated using the taste active value (TAV) of the main compounds characterizing sweet, bitter, sour tastes, as well as umami taste. The values of the taste threshold of compounds, which are widely used for a comprehensive assessment of various food products, were taken for calculations. The TAV for the broth when steaming Atlantic salmon for 30 min was 6.27 ± 0.06, and with an increase in time to 60 min, it decreased to 5.61 ± 0.09. During long-term storage of fish, there was a sharp decrease in the umami taste index and an increase in bitter taste, which is due to hydrolytic processes occurring during product spoilage. It is concluded that the NMR spectroscopy method makes it possible to quantify the change in the main metabolites in Atlantic salmon samples during heat treatment and storage, and TAV calculated from the content of free amino acids, nucleotides and organic acids provides an objective description of the taste of the product.","PeriodicalId":485490,"journal":{"name":"Пищевые системы","volume":"103 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136014585","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Properties and structural features of native and modified proteins of concentrates from white and brown rice","authors":"V. V. Kolpakova, Q. Ch. Fan, I. S. Gaivoronskaya, L. V. Chumikina","doi":"10.21323/2618-9771-2023-6-3-317-328","DOIUrl":"https://doi.org/10.21323/2618-9771-2023-6-3-317-328","url":null,"abstract":"The physicochemical properties and structural features of proteins of concentrates (PC) from white and brown rice are described. Differences in a degree of proteolysis and the relationship between the functional and technological properties of proteins and their structure were established. Proteins from white rice had lower molecular weights (MW) than proteins from brown rice: 1.3–199.5 kDa versus 1.5–251.1 kDa. Most proteins were grouped in three low-molecular-weight fractions (МW 11.7–27.5 kDa) in PC from white rice and in one fraction with the high molecular weight (182–251.1 kDa) in PC from brown rice. In the process of hydrolysis, the MW of proteins (high-molecular-weight) of PC from white rice decreased from 199.5 to 120.2 kDa with generation of peptides with a molecular weight of <1.3 kDa, while the MW remained unchanged upon hydrolysis of proteins of PC from brown rice. In the composition of PC from white rice, flavonoids interacted with protein fractions with molecular weights of 131, 10, and 4.0 kDa; while in PC from brown rice, they interacted with only one fraction with a molecular weight of 216 kDa. The quantity of flavonoids in PC from white rice was 2.3 times less than that in PC from brown rice. Elements of protein secondary structure were established for PC: α–helix, 3 10 — helix, β-structure, β-bends, and irregular shape. Proteolysis of proteins was accompanied by a decrease in the number of α-helices, increase in the proportion of β-structures and irregular regions, weakening of the hydrophobic properties of proteins and an increase in the number of S–S bonds; PC from brown rice was characterized by a higher content of –СН 2 groups from the flavonoid family, as well as by a higher degree of unsaturation of groups of benzene nuclei, ketone and ester groups. A negative correlation was found between the foaming ability of PC and the upper boundaries of molecular weights (r = — 0.95), quantity of high-molecular weight proteins (r = — 0.80) and aggregation constants, and a positive correlation (r = + 0.8) with the number of S–S bonds. The high foaming ability is interrelated with proteins with a molecular weight of no more than 120 kDa. The results are intended to regulate the functional properties of protein products based on the characteristics of the physicochemical properties of native and modified proteins.","PeriodicalId":485490,"journal":{"name":"Пищевые системы","volume":"42 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136014461","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparative assessment of identification indicators of the mineral waters of the Nagutsky and Essentuksky deposits by the example of medical and table waters “Nagutskaya‑4” and “Essentuki no. 4","authors":"E. M. Sevostyanova, M. Yu. Ganin","doi":"10.21323/2618-9771-2023-6-3-329-336","DOIUrl":"https://doi.org/10.21323/2618-9771-2023-6-3-329-336","url":null,"abstract":"Currently, Russia occupies a leading position in the world in terms of mineral water reserves and the production of packaged mineral drinking water based on them. Identification of food products is one of the modern problems of mankind, which fully applies to packaged mineral water. The article discusses the relevance of developing methodological approaches to the choice of identification indicators of packaged mineral waters. Packaged mineral waters are not only recognized as a food product, but also are a valuable natural balneotherapeutic resource that has a therapeutic and prophylactic effect on the human body. In this regard, the most important task is to develop scientifically based principles and algorithms for determining the geographical origin and authenticity of packaged mineral waters. Currently, the area of traditionally normed indicators of the quality and safety of mineral waters does not imply the possibility of unambiguous identification of products by geographical, natural, and other characteristics. The purpose of this study was to investigate the physicochemical parameters and isotopic characteristics of the mineral water “Nagutskaya — 4” to develop a set of identification indicators. Water quality and compliance with established standards were assessed by organoleptic (transparency, color, taste and smell) and physicochemical (basic composition, mineralization, biologically active components, microcomponents) parameters. Analytical studies of the isotopic characteristics of water were carried out on a Delta V Advantage isotope mass spectrometer with a GasBench II modular set-top box. A list of indicators for the identification of mineral water “Nagutskaya — 4” is proposed, in which, in addition to the main indicators, it is recommended to include fluorides, toxic metals (lithium, strontium, barium) and biologically active components (iodine and bromine), which are typical for this group of waters. It was from the well of the Nagutskoye deposit that packaged water was sold under the brand name “Essentuki No. 4” in the recent past. Therefore, a comparative assessment of the identification indicators of the mineral medicinal table waters “Nagutskaya‑4” and “Essentuki No. 4” was carried out. The results of the assessment showed statistical differences both in the main identification indicators (basic composition, mineralization, biologically active components) and in additional ones (trace components and isotopic characteristics).","PeriodicalId":485490,"journal":{"name":"Пищевые системы","volume":"12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136014584","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutritional contents of low phenylalanine diets: A mini review","authors":"A. S. M. Ammar","doi":"10.21323/2618-9771-2023-6-3-279-282","DOIUrl":"https://doi.org/10.21323/2618-9771-2023-6-3-279-282","url":null,"abstract":"Increased interest in the utilization of nutrition management of patients with phenylketonuria is clear. Applications include a small measured amount of phenylalanine given in the form of exchange food, phenylalanine-free protein substitute and low phenylalanine foods. In this article, the essential nutritional contents of low phenylalanine diets and the latest techniques and procedures used for creating several types of low phenylalanine diets from different food sources for persons with phenylketonuria are reviewed. The principles of these methods are described. Most of the techniques and procedures employed to remove Phe from the protein hydrolysate are based on the liberation of the amino acid using enzymatic hydrolysis. Free Phe is then removed via adsorption. Therefore, knowing the phenylalanine (Phe) content of foods as well as principles of procedures and techniques used for creating low Phe diets is very important for managing the diet of patients with phenylketonuria. Allowed foods and foods that should be avoided by persons with phenylketonuria are mentioned. Low Phe cereal based foods (i. e. toast bread, pasta, shamy bread, pan bread and rice) and dairy based foods are also considered. The US FDA regulation of aspartame labeling is also stated.","PeriodicalId":485490,"journal":{"name":"Пищевые системы","volume":"120 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136014586","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Regional specificity of Algerian olive oil","authors":"H. Ghernoug, I. M. Chernukha, D. A. Utyanov","doi":"10.21323/2618-9771-2023-6-3-337-341","DOIUrl":"https://doi.org/10.21323/2618-9771-2023-6-3-337-341","url":null,"abstract":"Algeria is the ninth biggest producer of olive oil in the world and the fourth biggest producer of table olives. In 2023, 868,754 tons of this product were produced there. The paper examines the regional and climatic special features of olive oil (OO) production with detalization by this product grown in Algeria. The fatty acid composition of OO produced in various regions of the country was studied in comparison with oil from Spain and Italy. The positive effect of diets and medicines based on OO is described. The prospects of the development of target products based on protein-fat modules with the use of OO from certain Algerian regions are indicated.","PeriodicalId":485490,"journal":{"name":"Пищевые системы","volume":"44 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136014582","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Network pharmacology and molecular docking study to reveal the potential anticancer activity of Oscillatoxin D, E, and F marine cytotoxins","authors":"D. Luthfiana, M. Soleha, A. Prasetiyo, W. A. Kusuma, R. Fatriani, L. Nurfadhila, N. Yunitasari, A. H. Ahkam, T. L. Wargasetia, R. Irfandi, A. N. M. Ansori, V. D. Kharisma, S. W. Naw, E. Ullah, V. Jakhmola, R. Zainul","doi":"10.21323/2618-9771-2023-6-3-365-389","DOIUrl":"https://doi.org/10.21323/2618-9771-2023-6-3-365-389","url":null,"abstract":"Oscillatoxins (OTXs) are cytotoxins produced by some marine cyanobacteria. Their unique structures show a great potency as an anticancer agent. The limited availability of OTX derivatives in nature provides little information about their biological activity. Some of OTX activities have been tested in the in vitro or in vivo studies toward cancer cell lines, but their exact mechanism of action on the target is unclear. In this study, we used the network pharmacology analysis method to predict the target and mechanism of action of oscillatoxin D (OTX-D), 30 methyl oscillatoxin D (30-methyl-OTX-D), oscillatoxin E (OTX-E), and oscillatoxin F (OTX-F). There are 20 possible targets of the four compounds toward cancer, and the main targets of them are PIK3CA, CDK1, and MTOR. This was also followed by the molecular docking study to understand the interaction between the four compounds and their targets. Molecular docking showed that the four compounds interacted well with the key targets. In this study, four derivatives of OTXs and their three key targets for the anticancer action were revealed suggesting multiple signaling pathways, including PD-L1 expression and PD‑1 checkpoint pathway in cancer, proteoglycans in cancer, and pathways in cancer, establishing a theoretical framework for the further experimental study.","PeriodicalId":485490,"journal":{"name":"Пищевые системы","volume":"45 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136014588","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The relevance of the development of food products enriched with trace elements for diet therapy in cardiovascular diseases","authors":"A. N. Yashin, A. N. Petrov","doi":"10.21323/2618-9771-2023-6-3-272-278","DOIUrl":"https://doi.org/10.21323/2618-9771-2023-6-3-272-278","url":null,"abstract":"Cardiovascular diseases (CVDs) remain to be the leading cause of death in the whole world. The structure of nutrition of the population and diet therapy are extremely important factors for prevention and treatment of CVDs. Results of the scientific research obtained over the last decade give new data on the role of certain micronutrients in the physiological processes and pathogenesis of these groups of diseases. The aim of this research was to study the current role of certain trace elements (magnesium, zinc and copper) in the pathogenesis of diseases, including assessment of the level of their intake in different countries. Furthermore, the review considers the necessity of creating new functional products to use in diet therapy for patients with cardiovascular diseases. It includes publications in Russian and English for the period of 2011 to 2022 from open databases PubMed, ScienceDirect, Scopus, CyberLeninka, eLIBRARY as well as from open Internet sources. The research work carried out during preparation of this review was directed to studying the sphere of CVD prevention, role and relevance of the development of functional foods enriched with micronutrients. The data on the dysfunctions of the human body caused by the deficiency of zinc, copper and magnesium intake are presented. The current physiological daily norms for intake of these trace elements in different countries are given, and the dynamics of changes in the norms of intake over the last twenty years is shown. The review summarizes new data on the correlation between the risk of emergence of certain CVD types and the specific features of assimilation of the above-mentioned trace elements. The regulatory conditions acting on the RF territory for introducing trace elements into food products are analyzed. Based on the obtained results, conclusions were made regarding the relevance of the further development of functional foods that do not require changes in the traditional food behavior model.","PeriodicalId":485490,"journal":{"name":"Пищевые системы","volume":"31 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136214015","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}