IMPACT ASSESSMENT OF ALIMENTARY BIOLOGICAL CORRECTORS ON THE ENERGY EFFICIENCY OF NUTRITIONAL STATUS

Abstract

The effective functioning of all body systems is mostly determined by many essential substances that act as activators of metabolic reactions. Their diet deficiency leads to violations of alimentary nature homeostasis, exacerbated by environmental, social, and economic factors. This study aimed to compare antihypoxant properties nutrients of the vegetable and animal origin, their impact on respiratory and transport parameters of gas exchange, as criteria for the energy balance of the body, and the assessment of probiotic factor in improving the antihypoxant properties of targeted biologically active substances. The increase in the efficiency of gas exchange was evaluated on the example of students and teachers of an engineering university at ages from 16 to 65 in daily consumption of food products with known biocorrective properties: wheat germ oil (WGO), wheat germ oil meal (WGOM), concentrated tissue fish oil (CTFO) and their combinations with the biomass of the lacto- and Bifidus bacteria consortium. The change of energy efficiency of the nutritional status was assessed based on the analysis of the carbon dioxide (CO2) and oxygen (O2) concentration in the exhaled gas-air mixture and the level of hemoglobin (SpO2). Their values were recorded before and after the daily consumption of the tested products for 30 days. The average values of parameters in all age groups have demonstrated that the most effective antihypoxant is the wheat germ oil meal. A combination of biocorrectors under investigation with active forms of probiotic microorganisms provides a more active antihypoxant effect for all products under investigation in all age groups. The obtained data make it possible to state the possibility of an operational alimentary impact on gas exchange efficiency and prove the antihypoxant properties of WGO, WGOM, CTFO, and the synergetic effect of their combination with probiotic microorganisms in the active form.