Application of the method of bioastesting on test cultures for the determination of bioavailability and toxicity of flour confectionery products

The article presents the results of the determination of toxicity and bioavailability on test cultures of Tetrahymena pyriformis samples developed at the Department of Biotechnology of Food from Plant and Animal Raw Materials of the Moscow State University of Technology named after K.G. Razumovsky (PKU) flour confectionery - cake «Zimnii Vitamin» and butter cookies «Isida». Studies have shown that the average cell growth factor of ciliates after 24 hours is higher in prototypes of the developed products compared to traditional ones, which indicates their higher nutritional value and bioavailability (for the «Zimnii Vitamin» cake, 2,48 times higher than the values for capital cupcake prototype, for butter cookies «Isida» 1,1 times higher than the prototype of butter cookies «Glagolici»). Also, the experimental samples had high growth rates of ciliates cells in comparison with the control sample (distilled water), which indicates their biological safety. Positive results of the biological assessment allow for further clinical studies by including the developed products in the diets of the studied consumer groups.