[Interaction assessment of polysaccharides and minor bioactive compounds in functional food ingredients of plant origin].

At present, the scientific based view of creation enriched, specialized and functional products based on bioactive compounds (BAC) of plant origin has been formed. Interactions between polysaccharides (hydrocolloids), macronutrients of the food system and minor BAC are a determining factor in their bioavailability and should be taken into account when developing formulations and evaluated accordingly. The objective of the research was to consider the theoretical aspects of the interaction of polysaccharides and minor BAC in functional food ingredients of plant origin, as well as to provide an overview of currently available methods for their evaluation. Material and methods. The search and analysis of publications were carried out using the eLIBRARY, PubMed, Scopus, Web of Science databases, mainly in the last 10 years. Results. The main interaction mechanisms of the polysaccharides with minor BAC were determined using the example of the components of the polyphenol complex (flavonoids), ecdysteroids. These include: adsorption, the formation of an "inclusion complex", hydrogen bonding between OH-groups. The interaction of BAC with other macromolecules can occur with their significant modification as a result of the formation of complexes and cause a decrease in biological activity. The assessment of the degree of interaction of hydrocolloids with minor BAC can be carried out using both in vitro and in vivo methods. Most of these studies are carried out in vitro, do not take into account many factors that affect the bioavailability of BAC. Thus, it can be noted that, despite significant progress in the development of functional food ingredients based on medicinal plant materials, the studies of the interactions of BAC with polysaccharides using relevant models are not currently carried out to the extent necessary. Conclusion. Based on the data presented in the review, it can be concluded that plant polysaccharides (hydrocolloids) have a significant effect on the biological activity and availability of minor BAC (polyphenols, ecdysteroids). As an optimal technique for a preliminary assessment of the degree of interaction, it is recommended to use a model that includes the main enzymatic systems, which allows you to accurately reproduce the processes occurring in the gastrointestinal tract; at the final stage, it is necessary to confirm the biological activity in vivo.

[Study of the sorptiondesorption of ecdysterone (20 E) as part of adaptogenic compositions with inulin and functional food ingredients based on spinach and quinoa].

The main principle in the enrichment of food with minor bioactive compounds is the prediction and evaluation of possible chemical interactions of the components included in the matrix of the food. These interactions have a impact on the bioavailability of minor bioactive compounds. In our work, we studied the processes of sorption and desorption (release), the main processes affecting the bioavailability of the minor bioactive compound ecdysterone (20 E) in the composition of functional food ingredients obtained from spinach leaves (FFI-1) and quinoa grains (FFI-2) on hydrocolloid matrix - inulin. The objective of the research was to study the completeness of sorption-desorption processes of 20 E in adaptogenic compositions with inulin and functional food ingredients based on spinach and quinoa under the influence of hydrolytic enzymes of the gastrointestinal tract (GIT) in vitro. Material and methods. To obtain experimental compositions, containing FFI-1 and FFI-2 and the polysaccharide (inulin), a mechanical mixing method was used. To study the sorption properties, model solutions of the compositions were prepared. Using an in vitro enzymatic model, the ability of 20 E to be released from the matrix of the compositions was studied. The content of 20 E was determined by HPLC-MS/MS. Results. 6 compositions with different ratios of polysaccharide/FFI were obtained. At the first stage of the study, the maximum sorption of 20E in the model solution was observed for 4 compositions with the ratio of inulin : FFI = 2.50 or 3.75 g : 189.19 mg FFI-1 or 68.40 mg FFI-2. At the second stage of the study, when assessing the desorption of 20 E on the enzymatic GIT model, it was found that 20 E almost completely released only from 2 compositions, in other cases about 25% of 20 E remained in a bound state. Conclusion. The formulation of two compositions with the ratio of inulin (2.50 g) : FFI-1 (189.19 mg)/FFI-2 (68.40 mg) were obtained, which have the most optimal sorption / release parameters of 20 E under the influence of human gastrointestinal enzymes. These compositions can be considered promising for inclusion in the formulation of fortified foods.

[Development and validation of methods for the quantitative determination of vitamins B1 and B2 in foods by high performance liquid chromatography with diode array detection].

The main sources of vitamins, which are essential substances, are mainly aliment products, foods for special dietary uses and dietary supplements. Therefore, the study of the native content of vitamins in aliment foods has always been of interest. For the chromatographic separation of vitamins, rather versatile C18 columns are used as a stationary phase, which allow one to obtain reliable results using UV detection for vitamin-enriched foods, dietary supplements and vitamin premixes. However, for unfortified foods, this stationary phase in a UV detection system does not give acceptable results. The aim of the work was to develop a technique for the chromatographic separation of vitamins B1 and B2 in unfortified foods using a diode array detector. Material and methods. To prepare samples of foods, concentrated acid hydrolysis (1.0 g of sample and 4 ml of 0.1 N hydrochloric acid) was carried out in a water bath for 30 min at a temperature of 95 °C, followed by enzymatic hydrolysis and degreasing. Further studies of the samples were carried out on an Agilent Technologies 1100 chromatographic system with diode array detection. For the determination of vitamin B1, a Poroshell 120 Hilic column 4.6×150 mm, grain size 2.7 µm was used. As eluent A, a 10 mM aqueous solution of ammonium acetate with 0.5% acetic acid was used, eluent B was acetonitrile (gradient elution: 0-2 min - 90% B, 8-12 min - 50% B, 14-18 min - 90% B). To determine vitamin B2, a C18 Poroshell column 4.6×250 mm, grain size 5 µm was used. As eluent A, a classical phosphate buffer with pH 2.5 was used, eluent B - acetonitrile (gradient elution: 0-5 min - 0% B, 5-15 min - 90% B, 15-22 min - 90% B, 22-24 min - 0% B, 24-27 min - 0% B). Vitamin B1 was detected at a wavelength of 270 nm, vitamin B2 at 450 nm. Under selected conditions, good retention and efficient separation of vitamins B1 (over 16,000 theoretical plates) and B2 (over 20,000 theoretical plates) was observed. Results. It was demonstrated that the HPLC method with diode array detection can be used to quantify the native content of vitamins B1 and B2 in products with a complex food matrix. For the selective determination of these vitamins, a complex of chromatographic conditions is optimal: reverse-phase HPLC for vitamin B2 and hydrophilic interaction chromatography for vitamin B1. A suitable sample preparation of food products for the content of vitamins B1 and B2 under selected chromatographic conditions is concentrated acid-enzymatic hydrolysis. The limit of quantitation for vitamins B1 and B2 was 40 µg/100 g. Comparison of the enzymatic activity of amylorizin and thermostable α-amylase showed that during long-term hydrolysis for 16 hours (37 °Ð¡) with amylorizin, the degree of vitamin extraction was two fold higher than during hydrolysis (95 °Ð¡, 1 h) with α-amylase. Conclusion. The selected conditions for determining the native content of vitamins B1 and B2 in unfortified and low-fortified foods can be used in practice, which has been proven through their successful validation and practical application on real samples of cereals.

[Databases of the chemical composition of foods in the era of digital nutrition science].

By studying the chemical composition of foods, expanding the list of data on the content of nutrients, including minor biologically active substances, in the era of digital nutrition science, it became possible to create relevant systematic databases of the chemical composition of foods and rations in general. They allow us to solve various problems of modern society from the point of view of nutrition science. This review aim to analyze and generalize modern approaches to the formation and updating of databases of the chemical composition of food products from the standpoint of digital nutrition science. Results. This review considers the main provisions regarding creation of databases, directions for the development of food chemistry, discusses existing international programs for collecting and compiling data. The methods of systematizing data on the qualitative composition and content of biologically active and minor substances in products, as well as the problems associated with the development and metrological certification of highly selective highly sensitive analytical methods necessary to obtain reliable and reproducible data are considered. Conclusion. The development of digital nutrition science significantly increases the availability and quality of information on the chemical composition of foods, and allows it to be updated quickly. Further improvement of the quality of the data presented in the tables of chemical composition is associated with the establishment of stability and relationships between micro- and macro-components, their influence on the safety, stability of the chemical structure, the influence of the physic-chemical characteristics of the matrix on nutritive value of foods, determination of the content of specific minor components, development of relevant regulatory documents.

[Biological value of fruits and berries of Russian production].

Fruits and berries are the most important sources of a wide range of biologically active substances, including vitamin C, carotenoids, flavonoids, anthocyanins. In order to replenish and update data on the content of food and biologically active substances in the tables of the chemical composition of food products, a study of the content of mono- and disaccharides, dietary fiber was carried out; vitamins C, B1, B2 and E, minerals and trace elements; flavonoids (in terms of rutin), anthocyanins; organic and hydroxycinnamic acids, stilbenoids in various varieties of 16 fruit and berry crops. Material and methods. The material for the study was the fruits of promising varieties and selected forms of pome fruit (apple, pear), stone fruit (cherry, plum, apricot), berry (garden strawberry, raspberry, black currant, red currant, gooseberry), non-traditional crops (actinidia, honeysuckle, cornelian cherry, viburnum, sea buckthorn, rosehip) - a total of 208 samples grown at the I.V. Michurin Federal Scientific Center. The B vitamins were determined by the fluorometric method, and vitamin E, organic and hydroxycinnamic acids, carbohydrates, and stilbenoids were determined by HPLC. The amount of anthocyanin pigments was determined by pH differential spectrophotometry, dietary fiber - by enzymatic-gravimetric method, flavonoids - spectrophotometrically. Results and discussion. The main carbohydrate of apricot is sucrose, black currants, cherries, raspberries and honeysuckle contain mainly fructose and glucose. Raspberries and currants are high in fiber. Comparison of the obtained data on the content of vitamins B1, B2, E, flavonoids and anthocyanins in the studied population of varieties in comparison with the published data of tables of the chemical composition of food products in the USA and Russia was carried out. By the content of vitamin C in descending order, the fruits are arranged in a row: black currant > sea buckthorn > honeysuckle > strawberry > red currant > viburnum > gooseberry > raspberry > apple. Berries, making a significant contribution to providing the body with vitamin C, are not an essential source of vitamins B and E. The inclusion of 100 g of fresh fruit in the diet provides about 10% of the recommended dietary intake for potassium (apricot, gooseberry, cherry and black currant), magnesium (apple, cherry, strawberry) and dietary fiber. Honeysuckle and black currant are high in anthocyanins; consumption of 100 g of these berries will ensure adequate intake of these micronutrients. Some varieties of strawberries, apples and pears are rich in hydroxycinnamic acids. The data obtained can be used to refine the indicators in the existing tables of the chemical composition of food products. Conclusion. The obtained data on the composition of fruit and berry products will make it possible to more correctly calculate the nutritional value of rations using questionnaire-survey methods. Combined analysis of the composition of biologically active substances in berries and fruits makes it possible to more reasonably make the choice of a particular product in the dietary correction of the ration of healthy and sick people.

[Alkaline transesterification CG-MS/MS method of monochlorpropanediol and glycidyl esters' determination in some edible fats, oils and fat blends on Russian market].

Monochlorpropanediol fatty acid esters (MCPDE) and glycidyl fatty acid esters (GE) are mainly considered to be processing contaminants and their concentration can rise during high temperature refining and deodorization of edible oils. Free forms formed during digestive hydrolysis of esters such as 3-monochloropropane-1,2-diol (3-MCPD), 2-MCPD and glycidol can provoke a negative effect on human health. Therefore the quantitative determination of MCPDE and GE in edible oils, fats and fat blends is needed. The aim - this manuscript deals with MCPDE and GE concentration measured as free 3-MCPD, 2-MCPD and glycidol in different edible oils, fats and fat blends of Russian market. Material and methods. 55 edible oil and fat samples sold on Russian market including refined and non-refined oils and fat blends such as spreads, dairy fat replacers, and margarines have been analyzed. Slow alkaline transesterification method with GC-MS/MS was used. Results. According to the data obtained, the highest concentrations of the contaminants were detected in fat blends: <0.10-5.03 mg/kg for 3-MCPD, <0.10-2.50 mg/kg for 2-MCPD and 0.1 5-11.17 mg/kg for glycidol. In palm oils and its fractions concentration of 3-MCPD was <0.10-6.61 mg/kg, 2-MCPD - <0.10-2.69 mg/kg and glycidol - <0.10-6.29 mg/kg. The content of glycidol in sunflower oils fluctuated in the range <0.10-1.19 mg/kg, 3-MCPD was <0.10-2.47 mg/kg, and 2-MCPD <0.10-0.67 mg/kg. Non-refined edible oils and olive oils had no or little MCPDE or GE. Conclusion. In this work we indicate high importance of monitoring MCPDE and GE in edible oils and fats both as ready-to-eat products and as ingredients prior to the Russian market release. There is strong need in mitigation of these process contaminants during fat blends manufacturing.

[Investigation of lignans and anthocyanins as the main biologically active polyphenols of Schizandra chinensis fruits].

For the first time the content and composition of dibenzocyclooctadiene lignans and anthocyanins in 10 samples of Chinese magnolia-vine fruits (Schizandra chinensis) collected in the Moscow Region, Khabarovsk and Primorsky Krai were studied. The determination of the profile of lignans was carried out according to the our original HPLC technique with diode-array spectrophotometric and mass spectrometric detection. The validation of the methodology for linearity, accuracy and precision was carried out. 11 characteristic for Schizandra chinensis lignans were found in all samples. In dried fruits the main lignan was schisandrine, in fresh-frozen fruits - angeloylgomizin O. The total content of lignans in fresh-frozen fruits was 5.50 mg/g, in dried fruits - from 12.50 to 18.95 mg/g. Anthocyanins of Chinese magnolia-vine were mainly represented by cyanidin glycosides, among which cyanidin-3-xylosylrutinoside was predominated. The total content of anthocyanins determined by pH-differential spectrophotometry was from 0.21 mg/g in fresh-frozen fruits to 0.35-0.72 mg/g in dried fruits. The results obtained can be used to identify and standardize the fruits of Chinese magnolia- vine and the products of their processing.

Activity of Cathepsin B and Proteome in the Serum and Brain of Rats with Different Behavioral Activity under Conditions of Metabolic Stress.

Study of the brain and serum of male Wistar rats with the metabolic stress model detected changed proteomic profiles of emotiogenic structures and an increase of cathepsin B activity. Antiapoptotic effect of coenzyme Q10, added to the ration, was detected. Differences in the adaptation response of animals with passive and active behavior under conditions of metabolic stress were detected.

[Secondary lipid oxidation products. Human health risks evaluation (Article 1)].

The first article of the series describes possible applications of both proton nuclear magnetic resonance spectroscopy (1Н NMR) and Fourier transform infrared spectroscopy (FTIR) in food lipid thermo-oxidation analysis. Thermo-oxidation process is a source of various oxidation products. Some of them are known to be toxic, such as oxidized α,ß-unsaturated aldehydes and epoxidized linoleic acid derivatives. Today we know that routine nonspecific methods in lipid oxidation analysis are not informative, may provide incorrect results and procedures are long and laborious. Therefore it might be useful to find more reliable, accurate and informative physic-chemical methods measuring food lipid oxidation status. This paper is devoted to the most widely used in lipid analysis spectroscopic methods such as 1Н NMR and FTIR. It has been shown that 1Н NMR and FTIR provide more information on the types, formation and degradation time of compounds formed than wet chemistry methods. 1Н NMR gives qualitative and quantitative information on degraded and newly formed compounds and FTIR is able to measure a lot of standard oxidation indices with high accuracy. Both of them allow us to trace any compounds' evolution in lipid matrices in real time. Mention is made of their advantages for routine laboratory analysis.

[Flavouring estimation of quality of grape wines with use of methods of mathematical statistics].

The questions of forming of wine's flavour integral estimation during the tasting are discussed, the advantages and disadvantages of the procedures are declared. As investigating materials we used the natural white and red wines of Russian manufactures, which were made with the traditional technologies from Vitis Vinifera, straight hybrids, blending and experimental wines (more than 300 different samples). The aim of the research was to set the correlation between the content of wine's nonvolatile matter and wine's tasting quality rating by mathematical statistics methods. The content of organic acids, amino acids and cations in wines were considered as the main factors influencing on the flavor. Basically, they define the beverage's quality. The determination of those components in wine's samples was done by the electrophoretic method «CAPEL¼. Together with the analytical checking of wine's samples quality the representative group of specialists simultaneously carried out wine's tasting estimation using 100 scores system. The possibility of statistical modelling of correlation of wine's tasting estimation based on analytical data of amino acids and cations determination reasonably describing the wine's flavour was examined. The statistical modelling of correlation between the wine's tasting estimation and the content of major cations (ammonium, potassium, sodium, magnesium, calcium), free amino acids (proline, threonine, arginine) and the taking into account the level of influence on flavour and analytical valuation within fixed limits of quality accordance were done with Statistica. Adequate statistical models which are able to predict tasting estimation that is to determine the wine's quality using the content of components forming the flavour properties have been constructed. It is emphasized that along with aromatic (volatile) substances the nonvolatile matter - mineral substances and organic substances - amino acids such as proline, threonine, arginine influence on wine's flavour properties. It has been shown the nonvolatile components contribute in organoleptic and flavour quality estimation of wines as aromatic volatile substances but they take part in forming the expert's evaluation.

[Determination of major metal cations in juices and nectars by capillary zone electrophoresis].

The method of determination of potassium, sodium, calcium and magnesium cations by capillary zone electrophoresis (using lithium cations as the internal standard) in the juices and nectars was advised. Optimal conditions for electrophoretic separation: pH value of the working buffer (pH 3.6), the concentration of imidazole (contrast agent 15-20 mmol/dm3), the concentration of 18-crown-6 ether (2 mmol/dm3). The method was tested on 15 samples of juices and nectars. The results of determination of potassium and magnesium cations were compared with results obtained by mass spectrometry with inductively coupled plasma. The equation of the linear regression and R-squared value for determinations of magnesium cations were defined as: y = 0.999x + 3.29; R = 0.952; for determination of potassium cations: y = 0.959x + 51.94; R = 0.997; indicating good the correlation between the data obtained by these methods.

[Development of methods for determining acrylamide in food products by gas-liquid chromatography].

The method of determination of acrylamide in various food (milk powder, potato chips, instant coffee) by gas-liquid chromatography after pre-bromination was developed. Studies have shown the possibility of using bromination of acrylamide to give it the necessary properties for better extraction, purification and detection. Also revealed the possibility of qualitative and quantitative determine a acrylamide in food by gas-liquid chromatography with detection by electron capture detector.