[Clinical evaluation of aiconol side effects]. / Klinicheskaia otsenka pobochnykh éffektov preparata éikonol.

In the study of 164 patients with atherogenic dyslipidemia the authors studied side effects of aiconol, concentrated cod liver oil. Its lipid component contains not less than 18% of omega-3 polyunsaturated fatty acids (PUFA). All the patients were divided into 4 groups: 51 subjects of group 1 received aiconol in the form of oil, 35 subjects of group 2 had protein dietetic caviar prepared from animal proteins with addition of 3% aiconol, 38 subjects of group 3 were given protein-oil emulsion containing 20% aiconol and 40 patients of group 4 took gelatin aiconol in capsules. Side effects of the above food ingredients enriched with omega-3 PUFA were found to be of metabolic nature. These manifested most evidently in patients on oil aiconol incorporating both maximal doses of omega-3 PUFA and the largest amounts of inert constituents acting as additional fat load on the liver and pancreas. Group 1 patients also suffered from aggravated chronic gastrointestinal, hepatic and pancreatic disorders. Because of reduced quantities of omega-3 PUFA in the diets of group 2, 3 and 4 patients, they displayed much less severe side effects.

[The role of diet in the prevention and treatment of precancerous conditions in the risk groups]. / Rol pitaniia v profilaktike i korrektsii predopukholevykh sostoianii v gruppakh riska.

The authors studied feasibility of using flavours, particularly, agent M-1 containing basic nutrients of antipromotor action in available form and fish oil containing fatty omega-3 acids as well as natural vitamin E for correction of homeostasis in patients with gastrointestinal precancer. 142 patients at risk to develop gastrointestinal cancer received diets for 6 months by 2-month cycles: M-1 daily in a dose 15-50 g, fish oil in a dose 10-30 ml. Control subjects did not receive the diets. 6 months after the treatment start the test subjects exhibited regression of the disease in 36.6% the cases versus 14.1% in the controls. It is concluded that the above dietetic scheme promotes correction of antioxidant insufficiency and stabilization of cellular membranes in patients with mucosal dysplasia.

[Use of food products containing polyunsaturated fatty acids of the omega-3 group in patients with disorders of lipid metabolism]. / Primenenie pishchevykh produktov, soderzhashchikh polinenasyshchen- nye zhirnye kisloty gruppy omega-3 u bol'nykh s narushennym obmenom lipidov.

The clinical efficiency of the ichtyenic oil obtained by processing some commercial fishes was explored. The oil was used as a supplement to foodstuffs: edible inchtyenic oil (EIO) in a daily dose of 30 g (containing 8.0 g omega-3 polyunsaturated fatty acids); dietary protein caviar (DPC) in a daily dose of 45 g (0.6 g omega-3 polyunsaturated fatty acids); an emulsified protein-and-fat product (EPFP) in a daily dose of 30 g (1.2 g fatty acids), EIO was given to 44 patients with dyslipidemia (Group 1), DPC to 12 (Group 2), and EPFP to 8 patients (Group 3). Following a month therapy, there was a decrease in total cholesterol (TC) by 12.2%, triglycerides (TG) by 28%, low density lipoprotein cholesterol (LDLC) by 9.4%, very low density lipoprotein cholesterol (VLDLC) by 20.0%, whereas high density lipoprotein cholesterol (HDLC) rose by 15.3% in Group 1. Group 2 showed 12.4 and 20.8% reductions in TC and TG, respectively. In Group 3, TC and TG fell by 7.1 and 8.7%, respectively. In the two latter groups, lipoprotein cholesterol remained unaltered. Thus, omega-3 polyunsaturated fatty acid-containing foods may be used to correct lipid metabolism disturbances in patients with atherogenic dyslipidemia.

[Biological value and assimilation of sarcoplasmic protein concentrates from commercial fish products and the effect of their consumption on rats]. / Biologicheskaia tsennost' i usvoiaemost' kontsentratov sarko- plazmaticheskikh belkov promyslovykh ryb i vliianie ikh potrebleniia na organizm krys.

The biological value of 3 concentrates of sarcoplasmatic proteins from industrial fish (minthal, cod, putassu) was assayed in the 4-week experiment on growing male Wistar rats by the methods of counting the coefficients of protein effectiveness and pure protein effectiveness that comprised 100, 110 and 110% in relation to the corresponding parameters obtained with casein. The actual assimilation of the fish product proteins proved to be significantly higher than that of casein. Hypocholesterolemic and hypolipidemic effects of the protein products studied are, probably, caused by the presence of pectin.

A study on gelation of soybean globulin solutions. Part 4. Effect of gelation conditions on the visco-elastic properties and structure of thermotropic gels of soybean globulin fraction.

To the study of the structure and properties of the thermotropic soybean globulin fraction (SGF) gels the stress relaxation and electron microscopy techniques has been applied. The value of slope of normalized relaxation function was used as a characteristic of relaxation properties of SGF gels. This value characterizes the velocity of the gels relaxation processes. It has been found that this characteristic is determined only by the gels' heating temperatures. Using the differential scanning microcalorimetric technique it was shown that the changes of the slope of normalized relaxation function of SGF gels are controlled only by heating temperature. The reason for this lies in the changes of the composition of the denaturation product of SGF gels. The increase is shown of the shear moduli of gels prepared at other than optimum temperatures by additional heating under optimal gelation conditions. That is a result of existence of a sol-fraction. The most significant increase of shear moduli is found for the SGF gels, sol-fraction of which is native 11S globulin. A correlation has been established between the changes of SGF gels' structure obtained from the dates of rheological measurements and electron microscopy technique.

A study on gelation of soy bean globulins solutions. Part I. Thermal denaturation conditions corresponding to the maximum shear modulus value of the gel.

The effect of heating temperature and duration (t = 80--120 degrees C and tau = 10--50 min) on gelation of the soy bean globulins solutions has been studied using the method of mathematical planning of experiment and taking the shear modulus (G) of the gel as an equivalent of the degree of conversion. The G(t, tau) depence has been found to have an only maximum at t = 88 +/- 2 degrees C and tau = 42 +/- 2 min, irrespective of gel concentration values C = 10--18.5 wt. %. Under these conditions, the concentration dependence of shear modulus is described by empirical relation G = alpha . C4.67. These results indicate that there exists a certain physical similarity of gelation mechanism at different values of C.