[Analysis of amino acid composition of skim milk and buttermilk for the production of dairy drink when introducing whey protein hydrolysate].

The imbalance of macronutrient composition of people's diets determines the relevance of the functional foods development - sources of protein and essential amino acids. The aim of the work was to analyze the amino acid composition and determine the functional significance of the product based on skim milk and buttermilk byadding whey protein hydrolysate. Material and methods. The control options were samples of skimmed milk, buttermilk and their mixtures in a 1:1 ratio. From 1 to 3% of the whey protein hydrolysate with a degree of hydrolysis of about 60% of peptide bonds were added to the same milk base samplesin the experimental options. The amino acid composition was analyzed by high performance liquid chromatography using a cation exchange analyzer and subsequent post-column derivatization with ninhydrin. Results and discussion. The content of essential amino acids per 100 g of whey protein hydrolysate (WPH) is 50.6-168.0% from the adequate level of their daily intake, while there are only 3.0-22.3 and 2.6-19.9% in skimmed milk and buttermilk, respectively. Despite the practically equal protein content in skimmed milk and buttermilk 3.36±0.02 and 3.09±0.01%, respectively, the absolute content of all essential amino acids in buttermilk is lower than in skimmed milk. This can be explained by differences in the qualitative composition of proteins in these types of dairy raw materials. Conclusion. The amino acid composition of the milk base, consisting of buttermilk and skimmed milk mixture in a 1:1 ratio, can be presented as «functional¼ product in relation to Val, Ile, Leu, Lis, Trp and Tyr, due to the addition of 3% WPH, because the product portion of 200 g provides 15% of adequate daily intake of these essential amino acids. There is the reason to include additional information: low-fat, low-calorie, contains only natural sugars and a source of protein for people whose protein requirement does not exceed 99 grams per day in the labeling of the developed product, in addition to its nutritional and energy value.

[Recipe and application of new oxygen cocktail with high protein content in nutrition of cardiological patients].

The aims of this study was to develop recipe composition and to evaluate the use of new oxygen cocktail with high protein content in the dietary therapy of cardiological patients. Objects of the study were: the control sample - an oxygen-containing product prepared using dairy whey, fruit and berry juice, highly esterified pectin; experimental samples - oxygen-containing products, which differed from the control sample by additional introduction of whey protein hydrolysate. Experimental samples have been modified by adding to them whey protein hydrolysate in the amount of 1-3% from the total weight of composition. Technological scheme to produce protein-carbohydrate basis with high content of protein 3% has been developed, parameters of the production process were worked out. Analysis of product chemical composition has shown that 100 g contained 3.4-3.6 g of protein, 0.2-0.3 g of fat, 6.0-8.0 g of carbohydrates. Food value of the product made up 34-46 kcal (162-196 kJ). Assessment of effectiveness of new oxygen-containing product in the diet in conditions of cardiological hospital was carried out. 30 patients aged 60-75 years were included in local open prospective study, meeting the following criteria: patients with chronic heart failure I-IIА stage I-II functional classes, were hospitalized in the cardiology department, not having contraindications to enteral oxygen therapy and signed an informed consent form. In combination with standard therapy patients received new oxygenated product with high content of protein in the dose 250 ml (from 100 g of the basis) daily for 10 days during the second breakfast. By the end of the observation period, according to results of the survey, the psycho-emotional state of patients improved. It has been found that the developed oxygen-containing product with high protein content in combination with a standard diet and drug therapy of the disease was well tolerated by patients.

[Athletic drinks: body rehydration as a vital aspect].

106 students of the Faculty of Physical Education and athletes who train at the center of power arts (aged 18 to 30 years) have been investigated. The relation between the amount of lost and consumed liquid during physical activity has been studied. The amount of fluid lost was determined by the method of measuring the body mass of an athlete before and after the workout. The kinds of liquids used for eliminating dehydration have been analyzed. It has been revealed that while doing some physical activity and sports most of those being tested don't restore the lost liquid volume (with an average weight loss of 1,15 kg the amount of fluids they drunk was 0.91 l). In the given research the interrelation between the body weight and the lost liquid amount, and between the lost liquid amount and the kind of sports has not been exposed. Liquid loss of athletes in the medium intensive training process during the period of 1.5 h at the ambient temperature 21-22 degrees C constituted on average 1.53% of the body weight and didn't depend on the kind of sports. Despite the advantages of the athletic drinks are evident, the share of their consumption among the athletes in Russia is negligibly small. The great majority of respondents, namely 72%, use common or mineral water to restore the liquid. Only 6% of those being tested consume specialized athletic drinks.

[Medical and biological basis of the recipe of cultured milk products-containing rehydrating beverage for the athletes].

According to the results of the physic-chemical research the composition of new isotonic rehydrating beverage has been presented and its nutritional and energy value has been calculated. As opposed to other sport drinks of this kind, a part of water in the new product is substituted by whey. From the physic-chemical standpoint whey is a complicated dispersed system in which hydrated proteins are in the form of colloidal solution, lipids are finely emulsified lipoprotein particles, carbohydrate and mineral components are close to the composition in the whole milk. Natural milk whey complex of macro- and trace elements (phosphorus, calcium, magnesium, iron, iodine, zinc, copper, selenium, etc.), most of which are in chelated form, have high biological value and bioavailability for humans. The content of vitamins, minerals, essential amino acids of whey increases the nutritional value of the beverage. Natural sugar syrups--containing of lingonberry, cranberry and rosehip were used to flavor the drink. The new beverage osmolarity is in the limits of 280-350 mmole/l, which allows classifying it as an isotonic sport drink. Natural ingredients and moderate carbohydrate, lipid content, and relatively low energy value enable to recommend this beverage to the athletes of any specialization without any restrictions.

[Content of mineral elements in the diet of students of physical education faculty].

Research of the diet of students of the Faculty of Physical Education found discrepancy of caloric content and correlation of macro- and micronutrients to physiological norms accompanied by a deficiency of some mineral elements. Thus, this research found discrepancy of a diet in caloric content and correlation of macro- and micronutrients to physiological norms. Calorie deficiency in both groups is caused for lack of all macro- and micronutrients, but mostly for lack of carbohydrates with an average glycemic index, fruit, and vegetables that have prebiotic properties and mineral-rich elements. Deficiency in the diet of young men 9.6% of the total protein and 23.5% of carbohydrates was accompanied for lack 15.5% of calcium. In the group of girls the results showed a decrease of the required amounts of calcium, magnesium and iron of 36.4; 7.5 and 1.5% respectively, which was displayed against a background of reducing the consumption of the total protein 25.1 and 36.0% of carbohydrates. As a result, basic nutrition of students practicing sports requires rationalization and adjustment. To improve the biological value of the diet it is advisable for students to use daily dairy products and other sources of animal protein in their diets. It is also necessary to introduce fruit and vegetables as a source of dietary fibers and mineral elements. Created in both groups deficiency of calcium and biologically high-grade proteins of animal origin can be eliminated by various dairy products in which calcium and phosphorus are in easily digestible form and in a balanced quantity. Despite the considerable amount of calcium in many foods (meat, bread, cereals, vegetables) calcium is assimilated with difficulty from these products. The exception is the calcium of milk, curd, cheese and other dairy products. The ration between calcium and phosphorus in milk is 1:1-1.4:1. For example, taking 0.5 liters of milk provides 600 mg of assimilable calcium intake.

[The mineral composition of the carbohydrate-electrolyte drinks, vitamin-mineral complexes and dietary supplements for athletes].

In the article analyzes the macro- and trace element composition of sports drinks, vitamin-mineral complexes and biologically active additives (BAA). The estimation of the mineral collection of these products compared with the recommended standards. Established mineral composition many of the carbohydrate-electrolyte solutions, vitamin-mineral complexes and biologically active additives corresponds the physiology standards. However in some vitamin-mineral complexes and especially biologically active additives a number of minerals can be either unreasonably low or unreasonably high. Furthermore during labeling, mainly in the category D, a number of errors were revealed. Particularly there were lack of instructions about the number of declared ingredients, inaccuracies in the calculations of the daily requirement of mineral elements etc. Providing of an athlete organism with minerals should be carried out not only by carbohydrate-electrolyte solutions, vitamin-mineral complexes and specialized BAA, but mainly through basal ration. Utilising of carbohydrate-electrolyte solutions, vitamin-mineral complexes and biologically active additives can be justified only by the recommendations of experts. This is true not only in pro sports, but for the mass sports, as well as for individual physical training, in order to maintain physically fit.