[The study of the metabolism of iodotyrosines included in the iodized milk protein in rats].

In the course of evolution in animals and humans, a complex and effective system for providing the body with iodine in the form of various organic and inorganic compounds was developed. The metabolism of inorganic iodine has been studied quite well, in contrast to the mechanism of assimilation of its organic compounds. Among the latter, iodotyrosines, which are part of iodinated milk proteins, are of particular interest. To distinguish the peculiarities of the biotransformation of iodotyrosines in the animals' organism, their concentration and the concentration of tyrosine in blood plasma of rats after single administration of iodinated milk proteins were determined. For comparison, in parallel a group of animals received potassium iodide. The tested preparations were administered intragastrically with a probe in the form of aqueous solutions at a dose equivalent to 30 µg iodine per 1 kg of body weight. The level of mono- and diiodotyrosine in rat blood plasma was determined by HPLC with a mass spectrometer detector. The tyrosine content was determined on an automatic amino acid analyzer. The registration of the indices was carried out before the administration and 1, 4 and 24 hours after the administration of the substances. In the course of the conducted studies it was found that when iodinated milk proteins are once administered, a significant increase in the concentrations of monoiodotyrosine and diiodotyrosine is observed. The maximum level of iodinated amino acids, exceeding the control values by more than 6 fold, was recorded 4 hours after the ingestion of iodine-containing organic compounds into the body. At the same time interval, an increase in the concentration of tyrosine was observed in one of the experimental groups receiving iodinated milk protein. The simultaneous presence of tyrosine and its iodinated derivatives in blood plasma may indicate that monoiodotyrosine and diiodotyrosine are capable of being absorbed into the systemic bloodstream without metabolic transformations in the liver. Under introduction of potassium iodide, an increase in blood plasma concentration of monoiodotyrosine by 35% compared to the control was observed only after 24 hours, which may be a consequence of the activation of the thyroid gland due to the intake of an increased amount of iodine.

[The micronutrient value of byproducts of malting barley].

Currently, one of the measures to address the issue of enrichment of macro and micronutrients of food is the attraction and use of by-products of food processing industries. By-products of malt production - malt sprouts and malt bran are promising raw material for the production of enriched and functional foods due to their high nutritional value. The article presents the results of studies of vitamin and mineral composition of malt sprouts and malt bran. The malt sprouts had high content of vitamins (mg%): thiamine - 0.52±0.15, riboflavin - 0.34±0.06, pyridoxine - 0.61±0.12, niacin - 5.55±0.16 and vitamin E - 3.62±0.90; minerals and trace elements (mg%): potassium - 1364±17, phosphorus - 606±10, calcium - 339±8, magnesium - 194±3, iron - 11.2±0.3, manganese - 1.65±0.02, copper - 0.18±0.01 and molybdenum - 0.106±0.010. 100 g of malt bran contained 0.43±0.05 mg% of thiamine, 0.21±0.05 mg% of riboflavin, 0.54±0.12 mg% of pyridoxine, 4.91±0.21 mg% of niacin and 3.05±0.37 mg% of vitamin E. Among the minerals potassium (1789±13 mg%), phosphorus (1020±14 mg%), calcium (527±10 mg%) and magnesium (295±1 mg%) prevailed, among trace elements iron (13.7±1.2 mg%), manganese (1.32±0.02 mg%), molybdenum (0.043±0.003 mg%) prevailed. A study of the antioxidant properties of the by-products of malt production has shown that antioxidant activity of malt and malt bran in the hydrophilic fraction was 44.50±2.64 and 37.91±1.89 TEQ/g dry matter, respectively; in the lipophilic fraction - 1.30±0.15 and 1.20±0.09 TEQ/g dry matter, respectively. Identified phenolics determining antioxidant activity of hydrophilic fraction were rutin, chlorogenic and ellagic acids. Qualitative and quantitative study of the content of tocopherols and tocotrienols found the presence of alpha-, beta- and gamma-vitamers in the composition of malt and malt bran. The data obtained on the content of vitamins and minerals in malt sprouts and malt bran allow positioning them as functional ingredients. The presented experimental data array may be used when designing functional foods with the addition of malt sprouts and malt bran.