Teoria i Praktika Pererabotki Masa最新文献

{"title":"INTESTINAL DYSBIOSIS, HUMAN HEALTH AND FUNCTIONAL NUTRITION","authors":"I. Chicherin, I. Pogorelsky, I. Lundovskikh, I. V. Darmov, M. R. Shabalina","doi":"10.21323/2414-438X-2017-2-4-44-61","DOIUrl":"https://doi.org/10.21323/2414-438X-2017-2-4-44-61","url":null,"abstract":"The interest of scientists, physicians, pediatricians, general practitioners to the problem of intestinal dysbiosis is caused by the fact that there are very close relations between the intestinal microbiocenosis disorders and organic and functional pathology not only of the gastrointestinal tract, but also of other organs. For more than 50 years probiotics have been the leading tool for correction of intestinal microbiocenosis. However, the response of intestinal microbiota to exogenous intake of probiotics is variable, or is completely absent. The article presents the analysis of the literature data and results of our own experimental studies on human volunteers, fully confirming previous findings on laboratory animals, according to which the probiotic microorganisms are foreign and do not survive in the gastrointestinal tract of humans and animals, and their interaction with the host organism has the character of «host against probiotic». The results of the comparative study on the effectiveness of 18 modern preparations for correction of intestinal microbiocenosis at antibiotic-associated dysbiosis in experiments on animals are given. The comparative experimental research on the effectiveness of modern preparations that are frequently used in clinical practice as well as recent innovative commercial and experimental preparations (Actoflor-C. Stimbifid plus, Stimex) regarding intestinal microbiota recovery at antibioticassociated dysbiosis in conventional white mice was carried out. IgorYu. Chicherin1, Ivan P. Pogorelsky2, Irina A. Lundovskikh2, IlyaV. Darmov2, Marina R. Shabalina2 1 Scientific society «Microbiota», Sergiev Posad, Moscow Region, Russia 2 Vyatka State University, Kirov, Russia УДК/UDC 621.3 DOI 10.21323/2414–438X-2017–2–4-44-61 Для цитирования: Чичерин и.Ю., Погорельский и.П., лундовских и.а., Дармов и.в., Шабалина М.р. Дисбиоз кишечника, здоровье человека и функциональное питание. Теория и практика переработки мяса. 2017; 2(4):44-61. DOI:10.21323/2414– 438X-2017–2–4–44-61 FOr cItatIOn: chicherin I.Yu., Pogorelsky I.P., Lundovskikh I.a., Darmov I.V., Shabalina M.r. Intestinal dysbiosis, human health and functional nutrition. Theory and practice of meat processing. 2017;2(4):44-61. (In russ.) DOI:10.21323/2414–438X-2017–2–4–44-61 Чичерин И.Ю. 1, Погорельский И.П. 2, Лундовских И.А.2, Дармов И.В.2, Шабалина М.Р.2 1 Научное общество «Микробиота», Сергиев Посад, Московская область, Россия 2 Вятский государственный университет, Киров, Россия","PeriodicalId":31267,"journal":{"name":"Teoria i Praktika Pererabotki Masa","volume":"2 1","pages":"44-61"},"PeriodicalIF":0.0,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67770382","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"ИССЛЕДОВАНИЕ ЦВЕТОВЫХ ХАРАКТЕРИСТИК МЫШЕЧНОЙ И ЖИРОВОЙ ТКАНЕЙ И МРАМОРНОСТИ ГОВЯДИНЫ","authors":"A. B. Lisitsyn, I. V. Kozyrev","doi":"10.21323/2414-438X-2016-1-4-51-56","DOIUrl":"https://doi.org/10.21323/2414-438X-2016-1-4-51-56","url":null,"abstract":"The studies of meat and fat colour and marbling in Longissimus dorsi of different cattle — beef-producing (Aberdeen-Angus,Herefordbreeds) and dual-purpose (Simmental, Black-and-white breeds) — allowed to define groups by the colour values according to Lab international colour model. Measurements were performed 24 hours post-mortem between 12th and 13th ribs. It was found that different ranges of meat colour differed primarily in L* (lightness) and a* (redness) values, while b* (yellowness) values did not significantly differ. The highest differentiation between ranges of fat colour was noted in b* values, whereas L* and a* slightly differed. Moreover, visual assessment of beef marbling by four grades (small, moderate, good, and rich) and instrumental (microstructural) analysis using a computer image analysis system were carried out. The morphometric study of marbling was conducted in accordance with the principles of system quantitative analysis. To perform quantitative measurements, object analysis parameters (area) were specified. Both automatic and manual measurements of specified parameters were used. The study of Longissimus dorsi marbling established high agreement between visual and instrumental evaluations of marbling.","PeriodicalId":31267,"journal":{"name":"Teoria i Praktika Pererabotki Masa","volume":"1 1","pages":"51-56"},"PeriodicalIF":0.0,"publicationDate":"2016-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67769828","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Риски и безопасность использования нанотехнологий пищевых продуктов: обзор","authors":"N. Gorbunova, E. K. Tunieva","doi":"10.21323/2414-438X-2016-1-3-35-47","DOIUrl":"https://doi.org/10.21323/2414-438X-2016-1-3-35-47","url":null,"abstract":"The problem of healthy and quality nutrition has a global character. The modern development of technologies including nanotechnologies allowed obtaining materials with unique properties, which began to be actively used in food industry and agriculture but, at the same time, require thorough investigation of their properties and effects on the human body and environment. The paper demonstrates the main directions of the nanotechnology use in the agricultural production and food industry, examines the safety problems and risks occurred when using nanotechnologies in food industry with account for insufficient research on the influence of food nanotechnologies on human health and environmental ecology, and presents the normative and methodical base of the Russian Federation for assurance of safe consumption of food products produced from nanomaterials.","PeriodicalId":31267,"journal":{"name":"Teoria i Praktika Pererabotki Masa","volume":"74 1","pages":"35-47"},"PeriodicalIF":0.0,"publicationDate":"2016-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67769729","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"IDENTIFICATION OF THE MICROBIOLOGICAL RISKS OF CONTAMINATION OF CATTLE AND PIG CARCASSES WITH PATHOGENS AT SLAUGHTER AND PROCESSING","authors":"D. Bataeva, Y. Yushina, E. Zaiko","doi":"10.21323/2414-438x-2016-1-2-34-41","DOIUrl":"https://doi.org/10.21323/2414-438x-2016-1-2-34-41","url":null,"abstract":"In this work, the risk of contamination of cattle and pig carcasses with pathogens at different stages of their slaughter and processing was assessed. The analysis of meat (carcasses, half carcasses and cuts) and meat semi-prepared products from beef and pork for the presence of the microorganisms of the genera Salmonella and Listeria, and Listeria monocytogenes in the samples taken by the destructive (from the depth) and nondestructive (from the surface) methods was carried out to determine the critical points. It was found that the deep layers of beef and pork cuts were not contaminated with the microorganisms of the genus Salmonella and L.monocytogenes. However, surface contamination of cattle and pig carcasses and half-carcasses with Salmonella and L.monocytogenes was revealed at the stages of hide removal and evisceration of the carcasses. Dry and wet cleaning of carcasses and half-carcasses did not facilitate the reduction of contamination. This fact is the cause of contamination of meat semi-prepared products (small-sized and minced), which was established during the study.","PeriodicalId":31267,"journal":{"name":"Teoria i Praktika Pererabotki Masa","volume":"1 1","pages":"34-41"},"PeriodicalIF":0.0,"publicationDate":"2016-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67769581","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"PREDICTION OF MEAT PRODUCT QUALITY BY THE MATHEMATICAL PROGRAMMING METHODS","authors":"A. Lisitsyn, M. Nikitina, A. Zakharov, E. B. Sus, V. Nasonova, L. I. Lebedeva","doi":"10.21323/2414-438x-2016-1-1-75-90","DOIUrl":"https://doi.org/10.21323/2414-438x-2016-1-1-75-90","url":null,"abstract":"","PeriodicalId":31267,"journal":{"name":"Teoria i Praktika Pererabotki Masa","volume":"1 1","pages":"75-90"},"PeriodicalIF":0.0,"publicationDate":"2016-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67769489","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"ANTE-MORTEM FORMATION OF THE QUALITATIVE CHARACTERISTICS OF ENVIRONMENTALLY FRIENDLY MEAT RAW MATERIAL BY INTENSIFICATION OF THE MECHANISMS OF THE METABOLIC PROCESSES IN GILTS","authors":"T. M. Giro, Zh. G. Egorova, V. Avdeenko, A. Molchanov","doi":"10.21323/2114-441X-2016-1-32-45","DOIUrl":"https://doi.org/10.21323/2114-441X-2016-1-32-45","url":null,"abstract":"Abstract In order to reduce the time of feeding, increase the intensity of weight gain without hormones, antibiotics, anabolic drugs, as well as to obtain high-quality meat with marble structure, the authors studied the influence of ovarioectomy on the intensification of the metabolic processes in gilts. The experiments were carried out in the FGUP “Mummovskoe” – the educational experimental enterprise of the Russian State Agrarian University - Moscow Timiryazev Agricultural Academy (RSAU – MAA named after K.A.  Timiryazev), in the Atkarsky district of the Saratov region. Two groups of Duroc gilts (10 animals each) raised under the same conditions were studied. As a result of the experiment, the influence of ovariectomy on the level of insulinlike growth factor-1 (IGF-1) and indicators of metabolic processes in gilts were established. It is confirmed that stimulation of the the somatotropin/insulin-like growth factor (ST-IGF) system along with hereditary factors and the characteristics of feeding contributes to the development of muscle tissue. Stimulation of ST secretion with insulin-like growth factor facilitates the development of muscle tissue. An increase in IGF-1 level leads to the development of new muscle fibers and muscle hyperplasia. After surgery, the major factors of changes in meat and feeding indicators in gilts were the rise in the metabolic activity of muscle tissue and fat metabolism, enhancement of production of IGF-1, which has insulin-like action and ensures activation of the processes of cell proliferation and differentiation. Increase in IGF-1 level had a positive impact on meat productivity, chemical and biochemical composition of pork. Simultaneous triggering of the systemic catabolic and local anabolic reactions in gilts after ovariectomy contributed to obtaining higher nutritional value of meat.","PeriodicalId":31267,"journal":{"name":"Teoria i Praktika Pererabotki Masa","volume":"10 1","pages":"32-45"},"PeriodicalIF":0.0,"publicationDate":"2016-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67769468","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}