[Composition and clinical use of bovine colostrums].

In recent years, a large number of the researches giving fuller picture about structure and properties of bovine colostrums (BC), that allows to apply it at various diseases in clinical practice was carried out in the world. The critical analysis of the modern literature showed bovine colostrums is rich with immunoglobulins, antimicrobials and growth factors in comparison with nature milk. The positive effect of supplementation of bovine colostrums in diarrhea in persons with immune-deficiency syndromes, for treatment NSAID-induced gastrointestinal disturbances, at postoperative responses and in treatment of upper respiratory infection is supposed.

[Influence of specialized protein food products on functional status of wrestlers].

Influence of system of protein and amino acid rehabilitation on a functional condition of wrestlers is studied. It is established that the offered system has a wide range of adaptogenic. Found that the proposed system and actoprotective activity shows immunoprotective effect on the humoral immune system, accelerates processes of restoration after physical activity, provides a gain of working capacity, and also promotes adaptation of cardiovascular system for physical exercise.

[Development of new sinbiotic product with high contents bifidobacteria].

The article informs about influence of gum arabic, baker's yeast extract, solids-non-fat and mixture of gum arabic and insoluble wheat fibres (Equacia) on the amount of bifidobacteria in the milk.

[Bioactive substance used for treatment and preventive maintenance of liver diseases].

In the present article the review of bioactive substances rendering beneficial effect on an organism at diseases of a liver is resulted. Action of such classes of bioactive substances as amino acids and their derivatives, vitamins, macro- and microelements, herbal bioactive substances, cytamins is described. Bioactive substances can be used in manufacture food supplements or foodstuffs of a medical and prophylactic feed.

[Medical-biological aspects of creation and application of special-purpose protein products for sportsmen].

The article briefly sheds light on problems of creation and application of special-purpose protein products--nutritional cocktails and drinks--in nutrition for sportsmen in different stages of the training and contents. Possessing a higher biological and nutritive value, these products permit fast hardworking and initializing repair process of the human body after heavy and intensive muscle loading.

[Artificial therapeutic nutrition using special food mixtures in complex treatment of patients]. / Iskusstvennoe lechebnoe pitanie s ispol'zovaniem spetsializirovannykh pishchevykh smesei v kompleksnoi terapii bol'nykh.

The experience of using special food mixtures for enteral nutrition in treatment of 5518 of the wounded and inpatients allows propose practical conception of using these artificial food mixtures at different pathological situations. The whole characteristics, nutritional and biological values of these mixtures and methodology of their applications are summarized.

[The use of enteral tube feeding in patients with gastric and duodenal peptic ulcer]. / Primenenie énteral'nogo zondovogo pitaniia u bol'nykh s iazvennoi bolezn'iu zheludka i dvenadtsatiperstnoi kishki.

The authors used enteral tube feeding with a multicomponent balanced mixture "Ovolakt" in complex treatment of gastric and duodenal ulcer in 69 patients among which 42 had complicated forms (stenosis, penetration, bleeding) and 27 had no complications. In establishing the diagnosis laboratory tests and radiological and endoscopic examination were conducted. The gastric secretory function was studied by intragastric pH-metry and pH-chromoscopy conducted during enteral feeding and in dynamics after it was ended. In most cases of cicatrization of the gastric and duodenal defects, hypo- and hyperchlorhydria respectively, persisted. Among 42 patients with complicated course of peptic disease, 21 were treated by operation and 19 received nonoperative treatment. The postulcer cicatrix formed 2-3 weeks after enteral feeding was ended in 27 cases of uncomplicated peptic ulcer and in 19 patients with complicated ulcers who were given nonoperative treatment. Complications after operative treatment were not encountered. Patients not treated by operation spent 20-30 days in the hospital.

Collagen and its rational content in meat products: Part 1. Analytical studies.

Computer-assisted simulation has been used to study the effect of collagen content on the biological value of meat proteins. It has been shown that an increase in the collagen content from 2·5% to 15-20% of the total amount of proteins contained in minced meat tangibly enhances protein utilization for tissue synthesis. Hence, the above collagen content in meat products heightens their nutritional and biological value and renders them more suited for human metabolism.

Collagen and its rational content in meat products 2: Experiments with growing rats.

Experiments with growing rats have been carried out to determine the specific changes in the biological value of finely minced meat following an increase in the total ratio of collagen from 6·1% to 21·2% of the total proteins. It has been established that within the above range the biological value and net protein utilization tended to drop, the difference being statistically insignificant. At the same time, an increase in the collagen content to 14·5% did not reduce the efficiency of tissue protein biosynthesis. It has been demonstrated that the above differences in the biological value for humans and rats are due to their varied requirements for protein composition. Therefore, the results obtained do not contradict the conclusion favouring a positive effect of a 15-20% increase in the total ratio of collagen on the efficiency of utilizing meat proteins for the human body's biosynthesis.

[The relation of the biological value of meat proteins to their content of connective tissue]. / Zavisimost' biologicheskoi tsennosti belkov miasa ot soderzhaniia v nem soedinitel'noi tkani.

The influence of connective tissue on the biological value of meat products, manufactured from hashed meat, was studied in experiments on growing rats. It was shown that collagen level increase from 6.1 to 14.5% of the total amount of meat proteins improved the growth-mass characteristics of the animals. The actual biological value and the absolute protein utilization had a tendency to lowering, although the difference was not statistically significant. At the same time the effectiveness of tissue protein biosynthesis was not lowered. A conclusion has been made that the results of animal experiments correlate with the clinical data on the positive effect of the increase up to 15% (by protein) of collagen content on the anabolic action of hashed meat protein in humans. A further increase of the connective tissue amount leads to its diminished biological value.

[The effect of food fiber on the biological value of meat products]. / Vliianie pishchevykh volokon na biologicheskuiu tsennost' miasnykh produktov.

The effect of food fibres of wheat bran, beet pectin and methylcellulose on the biological value of meat proteins has been studied in experiments on the growing rats. It has been shown, that up to 1% on food fibres of wheat bran and up to 0.5% of pectin and methylcellulose can be added to meat products without spoiling their qualitative indices. Higher levels of these substances cause the reduction of the biological value of meat products.

New approaches to raw meat processing as a result of recent studies of food exotrophia.

The general supremacy of classical theory of balanced nutrition entailed the tendency to remove ballast substances from food products. However, a new theory of adequate nutrition grounded a significant role of these substances in human ration. On the basis of experimental observations and theoretical theses of a new theory it was determined that animal connective tissue elements can be considered as ballast substances, that are physiologically useful for human organism. Proceeding from this a conclusion was made that a definite content of connective tissue in meat products does not reduce, but raises their nutritional value. A new level of knowledge made it possible to propose the modified method of integral score for food products nutritional value estimation.

Iron absorption from meat and meat products: Part I-Theoretical foundations for estimating available iron.

A theoretical foundation is developed to estimate available meat iron. Iron absorption factors are calculated for various kinds of raw meat. A methodology for estimating available iron from finished meat products, depending on the content of different meat ingredients, is suggested.

Iron absorption from meat and meat products: Part 2-Iron absorption from high-roughage meat products.

The main reasons for the inhibiting effect of dietary fibre on meat iron absorption in the intestine are examined. A model experiment estimates binding of iron by the dietary fibre (DF) of wheat bran. A radioactive tracer method was applied to volunteers to detect the availability of iron from fibrous meat foods. The evidence suggests that incorporating up to 2% of dietary fibre into meat products reduces iron absorption factors by no more than 1-2%. Adding ascorbic acid in the presence of DF lowers them only by 0·1-0·5%, i.e. it does not damage iron absorption processes.

[Endoscopic placement of a jejunal tube and a method of conducting enteral feeding with special mixtures]. / Endoskopicheskaia ustanovka eiunal'nogo zonda i metodika provedeniia énteral'nogo pitaniia spetsial'nymi smesiami.

The endoscopic placement of a nasoenteral probe for jejunal nutrition can be brought about by four main technical modes: conducting the probe through the biopsy canal of the endoscope, placement along the string, parallel introduction with the endoscope and combination of the above methods. An emulsion product containing 1 kkal/ml, macro-, microelements, vitamins was used for the enteral nutrition. Three main methods of enteral probe nutrition were used depending on specificity of the main disease, character of functional disorders of the intestine and the presence of inflammation in digestive organs.

Properties of oil/water emulsions stabilized by casein-acid polysaccharide mixtures.

Properties of oil/water emulsions stabilized with the soluble casein-acid polysaccharide mixtures were investigated. Compared to initial protein solutions, higher emulsifying properties of the mixtures are demonstrated. A study is made on the influence of the properties of the mixtures for obtaining thermostable emulsions of hard consistency which could be applied in production of a great variety of foodstuffs. The role of the formation of protein-acid polysaccharide complexes is discussed.