Obesity is a complex chronic disease with multifactorial etiology. The global obesity epidemic and the exponential rate of increase in its prevalence among the population represent a significant burden on human health being a serious public healthcare problem.

The aim of the review was to analyze available literature on obesity and key risk predictors.

Material and methods. A literature search was conducted for the last 10 years using the library platforms PubMed, Elsevier, eLIBRARY by keywords: obesity; genes; polymorphism; predisposition; genomic associations; risk factors; lifestyle; nutrition).

Results. Studies have shown that lifestyle and heredity are considered as reliably strong predictors of the obesity risk. Suboptimal nutrition and eating disorders currently reported at both population and individual levels model the effects associated with the risk of metabolic disorders, including dyslipidemia, hyperinsulinemia, hyperglycemia, hypertension, hyperuricemia, etc. It should be noted that body fat percentage is directly related to human cardiometabolic state, which suggests a new type – obesity with normal body weight. Of concern is the fact that, due to normal body weight, this category of persons remains out of sight of healthcare and, accordingly, appropriate preventive measures will not be taken. With regard to genetic risk factors for obesity, in some patients, gene mutations may not manifest themselves throughout life, and when detected, they may not always be the cause of obesity, being the result of individual variability. Recent decades have been characterized by the popularity of «nudge theory,» but the need for additional research to determine optimal combinations and contexts to encourage the right choice has been noted. The ambiguity of the results obtained is due to the fact that in modern society an environment has been created that is set up quite aggressively to the principles of optimal nutrition.

Conclusion. The data obtained are needed to develop new strategies for preventive measures to reduce the prevalence of obesity, promote population health and increase the period of active longevity.

The most common mechanism of the development of cardiovascular diseases is atherosclerosis, caused by genetic predisposition, hyperlipidemia, inflammation and metabolic disorders. Statins used in medicine inhibit endogenous cholesterol synthesis, but are characterized by diabetogenic effect, development of intolerance in 9.1%, and muscle symptoms in 10–25% of patients. Therefore, a well-chosen diet is important in atherosclerosis preventing.

The aim of the research was to summarize modern concepts on the possibilities of preventing the development and progression of atherosclerosis with the help of food.

Material and methods. A literature search to determine the significance of diet in atherosclerosis mechanisms was conducted using the PubMed, Scopus, Web of Science, Google Scholar, ResearchGate, and RSCI databases by keywords “atherosclerosis”, “nutrition effects”, “vegetarians”, “mediterranean diet”, “vegan diet”, “plant food”, “atherogenic food”, “antiatherogenic food”, “statins”, “side effects”, «complications».

Results. The analysis of literature data showed that raw and cooked (unfried) plant products and their components have an anti-atherosclerotic effect, which affects various links in atherosclerosis pathogenesis. Polyphenols contained in berries, tea, fruit and vegetables reduce low-density lipoproteins, pro-inflammatory cytokines, suppress platelet aggregation, and normalize endothelium state. The results of meta-analyses indicate suppression of atherosclerosis development with the consumption of ω-3 polyunsaturated fatty acids, soy protein, turmeric, hot peppers, and vitamin D. Water-soluble and insoluble dietary fibers adsorb cholesterol, reduce its absorption and contribute to anti-atherogenic properties of intestinal microflora. Fermented dairy products, probiotics and prebiotics potentiate the synthesis of hypolipidogenic substances by the intestinal microbiota. The development of atherosclerosis is promoted by food rich in cholesterol, iron and sugar, any fried foods regardless of the fats used, consumption of foods containing phosphates and calcium as food additives.

Conclusion. The use of competent diet therapy helps prevent atherosclerosis, which is especially important for patients with intolerance or contraindications to statin use. A comprehensive approach is needed in choosing the diet with limiting cholesterol-rich foods, and proper cooking without frying in oil, eating foods with antiatherogenic action. The search for new medicines based on bioactive compounds contained in plant products is promising.

The analysis of the morbidity in the population of the Russian Federation showed the presence of a significant number of people with chronic non-infection pathologies, including obesity, diabetes mellitus, whose diet should include food with reduced energy value. For this purpose, food containing sweeteners are widely used. At the same time, the range of sweeteners permitted for the usage in food industry does not always allow achieving the desired technological effect. In this regard, it is of interest to search for new types of sweeteners with the necessary organoleptic and technological properties. Such sweeteners include a number of proteins with a sweet taste.

The purpose of the study was to analyze the available data on the possibility of using protein-based sweeteners in the food industry and their human health safety.

Material and methods. The article presents an analysis and generalization of published data from Scopus, Web of Science, PubMed, RSCI, Cyberleninka, Google Scholar, as well as provisions of domestic and international regulatory and legislative documents.

Results. An analysis of the biological and technological properties of sweeteners based on sweet-tasting proteins (thaumatin, brazzein, curculin, manbilin, miraculin, monellin, pentadin) and their production methods has been carried out. Evidence is presented of the possibility of safe use in food, not only of thaumatin (E957), but also of such proteins as brazzein and monellin. Other sweet-tasting proteins are also of interest for their use as sweeteners and substances modifying food taste. It has been shown that at present the biological properties and mechanism of action of various types of sweet proteins on the human body have not been studied sufficiently. In addition, the use of only plant raw materials for the production of these proteins will not allow their wide application in food industry, which is a limitation for their use as food additives – sweeteners. There are reports on the possibility of including sweet proteins in the treatment protocol for various chronic non-infection diseases, including oncological diseases.

Conclusion. The conducted analysis of the properties of sweet taste proteins showed the prospects of their use in food industry as sweeteners, substances modifying food taste and bioactive substances. Due to the fact that an increase in the production of sweet proteins is possible only in the case of using biotechnological methods, producer strains and sweeteners obtained by microbial synthesis can be applied in food industry only after assessing the risks to human health and establishing regulations for their safe use.

Nowadays all over the world there is an active search for new promising bioactive compounds and evaluation of their efficiency and safety for the usage in food for special dietary uses in order to form balanced healthy diets for different groups of consumers (children, pregnant and lactating women, etc.) or inclusion in diet therapy in order to increase the effectiveness of prevention and treatment of non-communicable diseases and reduce the need for medical care. Such substances can be cyclic peptides – compounds with a unique structure, thanks to which the stability of their configuration and high bioavailability are achieved, which, in turn, allows them to exhibit a wide range of biological effects. Basically, these bioactive compounds are extracted from the leaves and stems of medicinal plants or plants that have no tradition of food use in our country. Common flax (Linum usitatissimum), a crop widely used in nutrition, is practically their only food source.

The purpose of the research was to generalize information on biological activity of flax cyclic peptides in order to assess the prospects of their food application.

Material and methods. Systematic analysis of scientific literature was carried out using keywords (Linseed, or Flaxseed, or Flax, or Linum usitatissimum) and (Orbitide, or Cyclolinopeptide, or Linusorb, or LOMIX) in Google Scholar, PubMed systems. A total of 500 publications were identified and analyzed. Publish or Perish software was used for analysis. The topics of the publications were analyzed using KH Coder software.

Results. Cyclic peptides are among the least studied components of flax, and the profile of cyclic peptides of domestic flax seed varieties has not been described so far. At the same time, the results of preclinical studies of flax cyclic peptides represent promising data that open prospects for their use in the therapy of various diseases. Immunosuppressive and anti-inflammatory activity, as well as hypocholesterolemic and antioxidant effects of flax cyclic peptides have been demonstrated.

Conclusion. The current information on the biological activity of cyclic peptides is incomplete and should be expanded by new data obtained, in particular, in in vivo models and clinical trials. The study of the composition of flax cyclic peptides from domestic raw materials, the development and implementation of the methods of their extraction will contribute to the sustainable development of the industry and will allow reorienting the production of oilseed raw materials from its export to the introduction of knowledge-intensive technologies.

Human exposure to microplastics contained in food has become a serious problem due to the growing accumulation of microplastics in a wide range of different ecosystems: from terrestrial to aquatic, in the organs of various organisms, including humans.

The aim of this research was to summarize data on microplastic contamination of mass consumption products such as bottled drinking water, beverages, including sweet carbonated, dairy products, fish and other seafood.

Material and methods. The search for studies and literature reviews on the topic of studying contamination of food and beverages with plastic microparticles was carried out using the databases PubMed, Science Daily, ResearchGate by keywords: microplastics, food contamination, the effect of microplastics on the human body. 72 articles by foreign authors have been studied.

Results. The review provides up-to-date information on microplastic contamination of mass-consumed food in the world: drinking water, carbonated drinks, beer, milk. Most studies of microplastic contamination focus on marine and freshwater food sources. Although there is a large amount of research on seafood, such as fish and shellfish, it is difficult to assess the overall effects of microplastics on humans in general when consuming food due to the lack of convincing data on many other foods. Microplastics can be added or removed from food raw materials during processing and cooking.

Conclusion. Consumption of food contaminated with microplastics poses a potential risk to human health. Studies of the microplastic intake with food, drinking water and beverages, as well as their distribution in the body, should be a priority to understand their impact and potential risk to human health. Research on processed foods is crucial to assess the contribution of food to the overall human consumption of microplastics and to assess the risks of exposure.

Currently, the Russian Federation is considering the possibility of using insects as food raw materials, which, first of all, is positioned as a source of complete protein, therefore, the methodology of safety assessment of such products should include studying the proteomic profile of entomoprotein. Proteome profiling of the insect-derived novel food opens fresh opportunities not only for assessing their safety, but also for developing methods of elimination of potentially allergenic proteins from the final product. Modern technological approaches aimed at destruction or modification of the structure of such proteins, namely chemical modification (glycosylation, phosphorylation, acylation) and complexation with polyphenols, anthocyanins and other compounds, along with wet and dry thermal exposure, hydrolysis, fermentation, irradiation, ultrasound or high hydrostatic pressure treatment, will provide the possibility of obtaining products with reduced allergenic potential.

The purpose of the work was to assess the current state of proteomic profiling of insect proteins in the aspect of the safety of their food application.

Material and methods. The analytical part of the work included literature search, collection of information and statistical materials published in domestic and foreign scientific publications, the search was conducted using the Google Academy search engine and electronic databases PubMed, MEDLINE, EMBASE, Scopus, Web of Science, eLIBRARY, mainly for the last 25 years.

Results. Proteomic profile data on a number of edible insects were analyzed and systematized. Three arthropod-specific proteins (hemocyanin, chemosensory protein, and odorant-binding protein) were identified, as well as 58 nonspecific proteins (including those found in plants – at least 52 (90%), in fungi – 49 (84%), in mollusks – 47 (81%), in crustaceans – 53 (91%), and in other animals – 54 (93%). The possibility of entomoproteins’ allergenicity reducing by their thermal treatment and hydrolysis was studied.

Conclusion. Based on the analysis, it was concluded that most of the entomoproteins are not unique and are also present in traditional food sources. The potential IgE-binding allergens identified in edible insects correspond mainly to pan-allergens with cross-reactivity with some homologous proteins present in other arthropods (mites, crustaceans), molluscs and nematodes. Only hemocyanin, chemosensory protein, and odorant-binding protein can be classified as specific proteins found in arthropods (particularly insects and crustaceans). Of all the proteins studied, only one is found exclusively in insects, the so-called cockroach allergen-like protein, which occupies a special place because its structure and function are still unclear and require further study.

To level out the nutrient imbalance in diets, patients with carbohydrate and lipid metabolism disorders are prescribed to include specialized low-fat food with increased protein content. In this regard, the development and evaluation of the effectiveness of such products enriched with micronutrients is relevant.

The purpose of the research was to evaluate the clinical effectiveness of a specialized fermented milk product for the dietary correction of carbohydrate and fat metabolism disorders.

Material and methods. The study involved 40 patients with type 2 diabetes mellitus with concomitant abdominal obesity. The average age was 62.0±1.2 years. The hypocaloric diet (1708 kcal/day) of the patients in the main group (n=20) included daily for 21 days 200 g of a specialized fermented milk product containing 5.0% protein, 0.5% fat, 8.0% carbohydrates, enriched with taurine (0.4 mg%), carnitine (0.3 mg%), manganese, zinc and 12 vitamins. The patients in the control group (n=20) did not receive this product. All patients underwent an anthropometric assessment, bioimpedancemetry, and examined biochemical blood parameters characterizing carbohydrate and lipid metabolism. Vitamin status was assessed by the level of vitamins C, E, D, B₁₂ in the blood serum. Status was evaluated by the serum levels of malone dialdehyde, 8-hydroxy-deoxyguanosine and superoxide dismutase and glutathione peroxidase activity.

Results. The study of the clinical efficacy of the specialized fermented milk product showed good tolerability by patients. After 3 weeks of diet therapy, patients in both groups showed statistically significant decreases in body weight, body mass index, body fat mass, waist circumference, serum level of glucose, total and low-density lipoprotein cholesterol. Patients in the main group showed more pronounced positive dynamics of body component composition. There was statistically significant decrease in fluid while maintaining skeletal muscle mass, in contrast to the indices in patients of the control group. The inclusion of the specialized fermented milk product in the low-calorie diet was accompanied by a statistically significant decrease in serum level of malone dialdehyde and 8-hydroxy-deoxyguanosine by an average of 17% from the initial level (p<0.05), and an increase in superoxide dismutase activity by 18.5% (p<0.05), 25(OH)D and vitamin C level by 35 and 51% (p=0.001), respectively, in the absence of index dynamics in patients of the control group.

Conclusion. The specialized fermented milk product can be used in diet therapy, including for the purpose of dietary correction of disorders of fat and carbohydrate metabolism, as an additional source of vitamins, trace elements (zinc, manganese), as well as taurine and L-carnitine.

Rosacea is a chronic skin disease in which a violation of its barrier function can lead to the penetration of various allergens that normally do not penetrate, and as a result, the development of sensitization. The study of the spectrum of sensitization to food allergens in patients with rosacea is especially relevant, since it can contribute to the discovery of new disease triggers and determine a personalized approach to therapy.

The aim of the research was to study the features of the spectrum of sensitization to food and pollen (cross-reacting) allergens in patients with rosacea.

Material and methods. The study involved patients with rosacea (group 1, n=30). The mean age of the patients was 36.0±2.6 years. The control group consisted of practically healthy patients comparable in terms of sex and age (group 2, n=20). All patients underwent a specific allergic examination: collection of an allergic anamnesis, skin prick testing with food and pollen allergens (Allergopharma, Germany) with an assessment of the magnitude of hyperemia (from + to ++++). Taking into account the results of a specific allergy testing, patients with rosacea were prescribed an individual elimination diet with the exclusion of causative allergens, including cross-reacting ones, for a period of 1 month.

Results. The most significant food allergens in rosacea were rye and wheat flour proteins and egg yolk: 62.1, 46.7 and 47.8% of cases, respectively. Almost half of the patients showed sensitization to beef meat (46.1%), oats (42.9%), and soy (44.4%). The most common pollen allergens in the spectrum of sensitization in rosacea patients were meadow and grass pollen – 65.5% and 58.9%, respectively. A significant reduction in the severity of the inflammatory reaction on the face skin after a 4-week elimination diet was noted in 56.7% of patients.

Conclusion. The positive clinical effect of eliminating causative allergens in rosacea confirms the role of food allergy in the pathology and justifies the need for joint efforts of allergist/immunologists and dermatologists in personalized diet therapy of patients.

One of the promising sources for creating specialized foods is the biomass of Arthrospira platensis food microalgae. Biomass of A. platensis and its aqueous extracts are used as a source of bioactive compounds, primarily phycocyanins which are protein macromolecules that largely determine the antioxidant, immunomodulatory and anti-inflammatory properties of this cyanobacterium. The chromophore part of phycocyanin is photo- and thermolabile and can undergo restructuring, as a result of which phycocyanin loses its biological value. Various food proteins can be used to protect chromophoric compounds. In this work, two types of proteins (whey and egg proteins) were studied in the complex with phycocyanin.

The aim of the study was to identify the heat-protective effect of egg and milk proteins in relation to phycocyanin by using colorimetric method and differential scanning calorimetry.

Material and methods. Food sodium caseinate, whey protein concentrate, unfractionated edible egg white and phycocyanin concentrate were used as research objects. Combinations of phycocyanin with proteins were prepared by mixing equal volumes of 1% aqueous solutions, followed by thermostatting the mixtures at a temperature of (28±0.5) °C for 60 minutes in an incubator shaker at a stirring speed of 100 rpm. Studies of the thermodynamic characteristics of the samples separately and in combination with phycocyanin were carried out using differential scanning calorimetry by heating of the samples from 25 to 200 °C at a rate of 5 °C/min. The color change of phycocyanin solutions during storage for 20 min at a temperature of 50 °C was assessed by spectrocolorimetry.

Results. The most pronounced low-temperature endothermic effect (peak at 60 °C) was detected in the whey protein concentrate. The ovalbumin had a small thermal effect at 70 and 100 °C, while the sodium caseinate had a small thermal effect at 132 °C. The dry phycocyanin sample had two peaks at 80 and 121 °C and the onset of thermal degradation at 65 °C. The destruction temperature of the sodium caseinate solution was 100.8±1.3 °C, for the whey protein concentrate solution – 113.7±0.8 °C. The aqueous solution of phycocyanin had a thermal effect peak at 103.3±1.7 °C. Mixing phycocyanin with the studied edible proteins resulted in changes in the peak degradation temperatures. The most noticeable decrease was observed for ovalbumin in complex with phycocyanin (at 101.9±1.9 °C), indicating a decrease in the thermal stability of phycocyanin in the presence of this protein. The combination of phycocyanin with whey protein concentrate led to a significant increase in the destruction temperature (at 112.0±2.1 °C). In terms of color index, solutions of phycocyanin complexes with proteins differed significantly from an aqueous solution of phycocyanin. The samples had threshold values for color tolerance (ΔE) in the range of 2 units, that is they were visually distinguishable immediately after preparation. All samples tended to darken when heated to 50 °C.

Conclusion. Increasing the thermal stability of phycocyanin is possible when it is combined with whey protein concentrate. The observed effect significantly exceeds the effect of combining phycocyanin with sodium caseinate and egg protein. The change in color of solutions of the studied complexes when heated to 50 °C occurred to a lesser extent in the presence of whey protein concentrate, which may indicate greater preservation of the chromophoric groups of phycocyanin. The results obtained indicate the prospects of using whey protein concentrates for the development of new forms of functional food ingredients containing phycocyanin.

The investigation of the perspectives for the application of alternative protein sources in food production has allowed us to identify two main directions requiring comprehensive scientific support: firstly, the development of production and processing of food protein technologies to obtain food hydrolysates with a given composition and properties, and secondly, the assessment of the such product safety, including evaluation of their allergenic potential. Currently, within the second direction, research is being conducted to improve approaches to assessing the allergenic potential of innovative food, search for new in vitro and in vivo models and biomarkers to guarantee the safety of these products for consumers.

The purpose of the study was to research the allergenic potential of the methanotrophic bacteria protein hydrolysates on the model of systemic anaphylaxis in rats and to formulate approaches to assessing the novel foods’ safety.

Material and methods. The allergenic potential of acid and enzymatic hydrolysates of Methylococcus capsulatus methanotrophic bacteria was investigated on the systemic anaphylaxis’ model in two 30-day experiments on Wistar rats’ male fed diet containing acid hydrolysate in the 1^st experiment and enzymatic hydrolysate in the 2^nd experiment. Animals of the corresponding control groups were kept on semi-synthetic casein diet. The ingredients of the experimental groups’ diets were substituted taking into account the content of protein, fat, carbohydrates and dietary fibers in the hydrolysates in compliance with the principle of isocaloric content and identity of chemical composition. Allergenic potential of hydrolysates was assessed using an expanded pool of indicators: severity of active anaphylactic shock (mortality, number of severe anaphylaxis reactions); cytokine profile (content of pro-inflammatory and anti-inflammatory cytokines, as well as regulators of cellular and humoral immune response), ovalbumin specific IgG immunoglobulin level before administration of ovalbumi permissive dose.

Results. In the sensitised rats the inclusion of methanotrophic bacteria hydrolysates in the diet caused an increase in allergic reactivity. The systemic anaphylaxis severity was 20% (p˂0.05) higher in rats of the 1^st experimental group receiving acid hydrolysate with the diet than in animals of the 1st control group; in rats of the 2^nd experimental group it was 33% (p˂0.05) lower than the corresponding control. The assessment of the humoral immune response intensity shows a slight statistically unreliable increase by 11% (p>0.05) in the sum of IgG1 + IgG4 antibodies in rats of the 1^st experimental group compared to the corresponding control group. This indicator in rats of the 2^nd experimental group was 81% (p˂0.05) higher than in rats of the 2^nd control group. The study of serum cytokine profiles revealed an increase in Th1/Th2-regulators of the immune response in rats of both experimental groups compared to the corresponding controls: in rats of the 1^st experimental group 8 out of 12 indices exceeded control values by 4–69% (p>0.05), in rats of the 2^nd experimental group 7 out of 12 indices exceeded control values by 5–19% (p>0.05), and 2 out of 12 – by 88–191% (p˂0.05). The experimental data processed by nonparametric ranked two-factor dispersion analysis confirmed the influence of the methanotrophic bacteria protein hydrolysis’ technology on the hydrolysates allergenicity and the influence of the diet protein source.

Conclusion. The results of the allergenic potential’ investigation of Methylococcus capsulatus protein hydrolysates in the systemic anaphylaxis rats’ model indicate the promising use of enzymatic hydrolysis. However, further optimisation of the technology is required to create a product with low residual antigenicity and immunogenicity. Approaches to allergenic potential assessment of innovative food obtained by microbial synthesis, including a number of in vitro and in vivo studies, were formed on the basis of the obtained data analysis.

Basketball is one of the most popular sports in the world, with competitions held at national, international, continental and world levels, including the Olympic Games. Optimal nutrition plays a key role in sports performance and the implementation of recovery strategies, which determined the relevance of this study.

The aim of the research was to analyze the nutrition of basketball players in dynamics to determine the need to introduce specialized or dietary supplement into the diet.

Material and methods. The nutrition of 17 male basketball players, students of the Moscow State Academy of Physical Culture and Sport in the pre-competition period was assessed twice in March 2022 [n=17, 20.5±0.5 years, body length – 190.8±1.7 cm, body weight (BW) – 79.4±4.5 kg, body mass index (BMI) – 23.4±0.5 kg/m²] and 2023 (n=17, BW – 87.3±2.5 kg, BMI – 24.0±0.5 kg/m²). The actual nutrition of athletes was studied using the NIAP (Scientific Instrument for Nutrition Analysis) web service developed by the Federal Research Centre for Nutrition, Biotechnology and Food Safety together with Nutrient Planner LLC (2023).

Results. The diet structure of the examined basketball players was not optimal. The energy value of the diet in 2023 (Me=3089 kcal/day) was 11% higher compared to 2022 (p=0.068) and approached the recommended level for men of group IV with high physical activity aged 18–29 years. With a high protein level in the calorie value of the diet – 20.1% (2023) and 18.7% (2022), the proportion of fats and carbohydrates was suboptimal both in the first study (40.5 and 39.9%) and in the repeated one (37.8 and 40.9%). The specific intake of dietary fiber (DF) did not reach the level of 10 g/1000 kcal per day, and in absolute values, only in 2023 median exceeded 20 g/day (23.2 [15.8; 26.7] g/day).

Conclusion. Excessive consumption of fats and saturated fatty acids was revealed, which can negatively affect the energy supply of high-intensity activities of athletes in team sports and performance. To optimize the diet in terms of the ratio of carbohydrate and fat components and the DF content, athletes were offered a specialized food of the corresponding focus (with high DF level). Systematic education of athletes on optimal nutrition is necessary.

Bioelectrical impedance analysis is a method widely used to assess body composition and parameters related to health and its disorders, which has prognostic value in gastroenterology, endocrinology, nephrology, cardiology, pulmonology, oncology, surgery and critical care.

The purpose of this study was to analyze bioimpedance measurements in patients with chronic lung diseases [interstitial lung diseases (ILD), chronic obstructive pulmonary disease (COPD)] in relation to clinical and biochemical parameters for assessing respiratory, cardiac and renal failure.

Material and methods. An analysis of bioimpedance data obtained during diagnostics on the InBody 770 device was carried out in relation to clinical (heart rate, blood pressure, saturation before and after the 6-minute walk test) and biochemical parameters (serum creatinine and N-terminal prohormone of brain natriuretic peptide – NT-pro-BNP), in 197 patients with chronic lung diseases aged 25 to 60 years (117 patients with COPD, 86.0% men and 80 patients with ILD, 83.8% women).

Results. A proportion of patients with COPD and ILD had changes in body composition, manifested by an increase in fat mass (57.3% of patients with COPD and 70% of patients with ILD) and a decrease in skeletal muscle mass (24.8% of patients with COPD and 27.5% of patients with ILD). The mean values of the phase angle (50 kHz) for the whole body in both groups were below the reference values. When analyzing the relationship between the phase angle (50 kHz) for the whole body and age, there was a weak inverse relationship according to the Evans scale (r=-0.23 in patients with COPD and r=-0.33 in patients with ILD). The NT-pro-BNP level was higher than reference values in both studied groups, which may indicate cardiac dysfunction. The whole-body phase angle in the ILD and COPD group had moderate and weak inverse relationships with NT-pro-BNP for men and women (r=-0.49 and -0.39; r=-0.25 and -0.22, respectively). After the 6-minute walk test, the saturation level decreased in patients of both groups. The body hydration index indicated moderate edema, more pronounced in women. The hydration index had a direct weak relationship with NT-pro-BNP level (r=0.21 and 0.38 in patients with COPD and ILD, respectively).

Conclusion. A number of bioimpedance parameters (phase angle, hydration index) in patients with COPD and ILD had relationships with biochemical parameter of cardiac dysfunction (NT-pro-BNP). Assessment of body composition by bioimpedancemetry in patients with chronic lung diseases is necessary for a comprehensive analysis of health status with recommendations for correcting the identified changes.

Despite the use of yeast β-glucans in food and dietary supplements, there is insufficient data on their effect on the metabolism of vitamins and mineral elements.

The aim of the study was to evaluate the effect of β-glucans from Saccharomyces cerevisiae in the diet of growing rats on the absorption of micronutrients in animals deficient in vitamins D, group B and trace elements (iron, copper, zinc).

Material and methods. Micronutrient deficiency in male Wistar rats (initial body weight 61.6±0.8 g) was induced for 24 days by decreasing the content of vitamin D and all B vitamins in the vitamin mixture of the semi-synthetic diet by 5 times and the content of iron, copper and zinc in the mineral mixture by 2 times. After confirming the development of micronutrient deficiency in the animals, the missing vitamins and trace elements were added to the deficient diet for 5 days either along with β-glucan diet enrichment (1.5%) (+Vit+Met+βG) or without it addition (+Vit+Met). Vitamins B₁ and B₂ in the liver, riboflavin in the blood serum, thiamine, riboflavin and 4-pyridoxic acid (4-PA) in the urine collected for 18 hours were determined fluorimetrically; retinol, retinol palmitate, α-tocopherol in blood serum and liver – by high-performance liquid chromatography; minerals and trace elements in liver, serum and urine – by atomic absorption spectrometry or by standard methods on a biochemical analyzer.

Results. A deficient diet for 24 days resulted in a decrease of B-vitamin status markers: riboflavin decreased in urine by 17.8-fold, in serum by 27.3% and in liver by 7.8%, vitamin B₁ in liver by 3-fold, 4-PA in urine reduced by 2.8-fold (p<0.05). Urinary excretion of copper diminished by 25.7%, while the liver content of vitamin A increased by 44% and manganese by 19.2% (p<0.05). Replenishment of missing micronutrients in the diet, regardless of β-glucans presence, completely eliminated the deficiency of vitamin B₂, while in the presence of the polysaccharide, rats of the +Vit+Met+βG group showed a statistically significant increase in vitamin B₂ liver content by 7.5% (p<0.05) relative to the control, with an increased excretion of riboflavin by 19.1% (p<0.10) compared to excretion in +Vit+Met rats. Vitamin B₁ liver level in animals of +Vit+Met and +Vit+Met+βG groups didn’t completely restore to the control level but it was higher by 14.5% (p<0.05) in the presence of β-glucans. Urinary excretion of thiamine and 4-PA in rats fed β-glucan enriched diet reached the level of the control rats, while in rats from +Vit+Met group it amounted to 60.8–69.2% of the control. The diet with β-glucans caused a decrease in vitamin E liver content by 36.2% (p<0.05) compared to the level in +Vit+Met animals. Urinary excretion of iron and copper in the absence of β-glucans did not fully recover (amounting to 60.9–74.0% of the control), while in their presence it no longer differed from the value in animals of the control group. Zinc excretion in animals of the +Vit+Met+βG group, on the contrary, was lower than in the control by 29.2% (p<0.01). A decrease in serum magnesium (by 9.0%, p<0.05) with simultaneous increase (by 12.7%, p<0.10) in its urinary excretion under β-glucans’ diet inclusion indicate a decrease in its retention and a deterioration in magnesium supply.

Conclusion. The presence of yeast β-glucans in the diet improved the absorption of B vitamins, promoted the absorption of iron and copper, but worsened the supply with vitamin E and magnesium, and reduced zinc assimilation.

The main molecular mechanisms of the protective effect of minor bioactive compounds (BAC) of food, including rutin and hesperidin, along with antiradical and antioxidant activity, include their interaction with transcription factors modulating the functional state of the organism defense systems, one of which is the system of xenobiotic metabolizing enzymes. However, the data on their combined action are limited.

The aim of the research was to study the effect of rutin and hesperidin on the activity and gene expression of cytochrome P450 isoforms 1A and 3A (CYP1A1, CYP1A2, CYP3A) in rat liver at their separate and combined intake.

Material and methods. The study was carried out using 4 groups of 6 male Wistar rats with initial body weight 225±5 g. For 14 days the rats of the control group received a standard semi-synthetic diet. Rutin and hesperidin were administered separately or together at a calculated daily dose of 400 mg per 1 kg body weight. CYP1A1 and CYP1A2 activities were determined spectrofluorimetrically in liver microsomal fraction, CYP3A activity – by high-performance liquid chromatography. Gene expression was analyzed by real-time reverse transcription polymerase chain reaction.

Results. Dietary intake of rutin and hesperidin did not significantly alter the activity of the studied enzymes of xenobiotic metabolism, but had an inducing effect on CYP1A1 and CYP1A2 genes, expression of which statistically significant increased both at separate and combined intake. The expression of CYP3A1 gene did not differ from control values at intake of rutin alone, but considerably and statistically significant decreased in the presence of hesperidin in the diet. An increase in transcription factor AhR gene expression was noted, moreover the expression in the group receiving rutin + hesperidin was significantly reduced in relation to the group receiving rutin alone.

Conclusion. Combined intake of flavonoids (rutin and hesperidin) has a modulating effect on enzymes of xenobiotic metabolism at the level of their gene expression.

Wild berries are a valuable source of nutrients and antioxidants in the human diet. One of the most widespread and useful wild berries growing in Yakutia is blueberry. Its exploitable reserves in the republic amount to about 22 thousand tons annually.

The aim of the study was to investigate the chemical composition of blueberries growing in the Arctic regions of Yakutia.

Material and methods. The material for the study were berries of blueberry (Vaccinium uliginosum subsp. microphyllum L.), collected at technical ripeness in 2022 in three Arctic regions (uluses) of Yakutia (Anabarsky, Bulunsky, Momsky), significantly differing in soil and climatic conditions. Organoleptic evaluation of berries was carried out on the day of collection after sampling. After collection, berries were stored at -28 °C until analysis, defrosted in a refrigerator at a temperature ≤5 °C for 3 h. The studies were carried out in an average sample (from 10 samples in 3-fold repetition). Dry matter was determined by drying in a desiccator at a temperature of 105 °C to constant weight. Studies of the chemical composition of berries were carried out by infrared spectroscopy.

Results. In berries grown in the cooler Anabarsky and Bulunsky districts, in comparison with berries collected from the territory of the Momsky district, a significant pattern of an increase in the content of dry matter by 0.6–1.0%, protein by 0.29–0.31%, fat by 0.10–0.11%, and total sugars by 1.4–1.6% was observed, which was reflected in a higher calorie value. The content of vitamin C and iron in berries grown in the Anabarsky and Bulunsky districts was 17.2–20.9% higher than in berries grown in the Momsky district. A 100 g portion of freshly frozen blueberries grown in the Arctic regions of Yakutia satisfies the daily requirement of an adult in vitamin C by 25.0–29.7%, in B vitamins, potassium, calcium and magnesium – by 2–4%, in iron – by 13.3–28.9%.

Conclusion. New data on the chemical composition of Vaccinium uliginosum subsp. microphyllum L. berries from the Arctic regions of Yakutia have been obtained. The higher content of vitamin C, potassium, calcium and iron in the blueberry growing in the Arctic zone of Yakutia compared to the berries of the western and central regions of the republic was noted.

The development of new technologies and the production of functional food based on secondary raw materials is an urgent problem that requires careful study.

The aim of the research was to study the chemical composition of the powder from the pomace of Riesling and Cabernet Sauvignon grape varieties, as well as the possibility of using this powder for the preparation of functional yogurt.

Material and methods. The study material was pomace from the white technical grape variety Riesling and from the red technical grape variety Cabernet Sauvignon. The object of the study was yogurt prepared in three versions: with the addition of 2, 3 and 4% of grape pomace powder.

Results. Analysis of the chemical composition of the pomace powder showed that the content of «crude» protein in the pomace powder obtained from Cabernet Sauvignon grapes was higher than from Riesling (12.8 versus 10.3%). In terms of lysine, valine, histidine, proline and glutamic acid content, Cabernet Sauvignon grape pomace powder had higher values. The content of trace elements in the powder obtained from Riesling and Cabernet Sauvignon grape pomace amounted to (mg/100 g): iron – 14.5 and 17.0; zinc – 19 and 25; manganese – 8.9 and 9.5; cobalt – 0.31 and 0.22, respectively. A process flow chart for preparing yogurt with the addition of pomace powder has been developed. Yogurt prepared with the addition of 3% Cabernet Sauvignon grape pomace powder received a high rating for its physical, chemical and organoleptic properties and had a high nutritional value. The prepared yogurt had a specific aroma characteristic of this variety.

Conclusion. The conducted research on the development of the technology for the preparation of a fermented milk product using grape pomace powder as a source of trace elements, phenolic compounds and dietary fiber partially solves the issue of creating functional food.