[Influence of coagulated egg melange on the physical endurance of growing male Wistar rats: physiological and biochemical assessment].

Melange, is one of the most commonly used products of egg processing, however, its use for the production of functional foods is limited by its liquid consistency. The range of functional foods, including those that increase physical endurance and working ability, can be expanded by using the coagulated form of the melange. Thus, the preclinical testing of the nutritional value of coagulated melange and the effect of its consumption on the physical endurance of laboratory animals is relevant. The aim of this research was the experimental comparative physiological and biochemical in vivo evaluation of the effects of coagulated melange consumption by Wistar male rats on their growth indices and physical endurance. Material and methods. Samples of the lyophilized egg melange (EM) and coagulated egg melange (CEM) were used as objects of the research The experiment was conducted with the use of 45 growing male Wistar rats with initial body weight 80±5 g. According to the preliminary training results, 27 animals were selected for further experiment. The motor function was evaluated by means of grip test. The rats were randomized into 2 experimental groups according to their weight and grip strength. Animals were treated for 32 days with isocaloric and isonitrogenic semi-synthetic diets with EM and CEM as protein component (25% of the dry weight), consequently. The grip test was conducted once per week, two days a week animals were trained on the treadmill for 10 min. On the 31st day of the experiment, animals were exposed to exhaustive training till total exhaustion. On the 32nd day of experiment animals were decapitated under light ether anesthesia. The concentration of glucose, triglycerides, cholesterol (CHL), high-density lipoproteins (HDL) and low-density lipoproteins (LDL) was determined in the blood serum. Results and discussion. The greater consumption of food (20±1 g/rat/day) containing CEM by animals corresponded to a greater increase (204±9%) of their body weight over the entire experiment period compared with animals that received EM (13±1 g/rat/day; 160±9%, respectively, p≤0.05). An increase in the intake of food containing CEM had a pronounced positive effect on the physical endurance of the animals, assessed in the grip test. For the 21 days of the experiment, this indicator increased by 26% in rats consuming EM, whereas in rats consuming CEM, the grip strength increased more significantly - by 42%. Consumption of CEM by animals increased the run time (33.8±1.4 min) and the distance covered (557±35 m) in the treadmill test before the exhaustion in comparison with similar indicators for animals that received EM (24.8±2.5 min and 365±50 m, respectively , p≤0.05). The obtained results indicate an increased resistance of animals treated with CEM to exhausting physical loads. Conclusion. The consumption of CEM by growing Wistar male rats increased more effectively their growth and physical endurance in comparison with animals treated with non-coagulated egg melange. These results show the prospective of the use of CEM as a functional food ingredient in specialized foods, enhancing physical endurance and working ability.

[The evaluation of biological value and immunochemical characteristics of the coagulated chicken egg white].

The aim of the study was to investigate in vivo the biological value of the coagulated chicken egg white on growing rats and a comparative immunochemical evaluation in vitro of its antigenic power. The experiment was carried out on 50 growing Wistar male rats with a body weight of 80±5 g. The animals were randomly divided into 3 groups (n=16): control group G1 and two experimental groups G2 and G3. The animals of the control group (G1) received a basic isocaloric and isonitrogenous (20% protein of casein by caloric content) semi-synthetic diet. The animals of the experimental groups G2 and G3 received the same semi-synthetic diet in which casein was replaced by chicken egg white (CEW) and coagulated CEW, respectively. The average food intake of group G3 animals, who received the CEW coagulate, was significantly lower (13.7±0.6 g per day, p<0.05) in comparison with the control group G1 (18.4±0.6 g) and the experimental group G2 (19.2±0.5 g). Moreover, body weight gain of animals treated with coagulated CEW didn't differ significantly from the control G1 animals. Already on the 8th day of the experiment, the body weight gain of G2 animals, who consumed native CEW, was significantly higher in comparison with both other groups. The protein efficiency ratio (PER) for animals of the G3 group was significantly higher (1.96±0.04) than the values for the animals of the control group G1 receiving casein (1.49±0.05, p<0.01), and for the animals of the experimental group G2 receiving CEW (1.60±0.02, p<0.05). The results of immuneenzymatic testing of the initial antigenic power of ovalbumin in native CEW indicated that its content was 33.0% relative to the standard ovalbumin value, antigenic power of which was assumed to be 100%. The developed process of coagulation contributed to a decrease in antigenic power to 2.17%. The obtained data indicate a high biological value and low antigenic power of the coagulated CEW, which makes it prospective for the usage in the composition of food products of mass demand and specialized food products.

[Preparation and physicalchemical characteristics of functional food ingredient - zinc complex with egg protein fermentolisate].

The use of biotechnological approach, including obtaining of food protein fermentative hydrolysates, following their combination with essential microelements (ЕМ), allows to obtain new nutritional sources of these EM-obligate antioxidants (zinc, copper, manganese) in organic high-bioavailable form. In this research new nutritional source of zinc organic form as a complex with peptide fractions of fermentolysate of coagulated egg protein was obtained and was characterized by physical-chemical methods. Inhibitory activity of native egg protein lowered by 2 fold under coagulation with one-stage thermal processing (t = +88 °C). The proteolysis of coagulated egg protein was performed within two time intervals (2 and 5 hours) by enzymatic preparations, proteases of bacterium origin (neutral Protease B 2256, alkaline protease C 1986 and alkaline protease Protozim B). A molecular weight distribution of peptide fractions in obtained fermentolysates was characterized by the method of exclusion chromatography and nitrogen concentration was determined by Kjehldal method. Water-soluble phase, obtained by means of 5 hours fermentolysis using enzymatic preparation Protozim B, contained 85% of general nitrogen against original coagulated egg protein. The concentration of peptide fraction with the molecular weight 1.1-6.9 kD was 58% and less than 1.1 kD - 21%. This fermentolisate was used to obtain a complex with zinc. Zinc concentration in complex was 19 mg/g. Technological approach used in this work allowed to obtain a new high concentrated food source of zinc in organic form as an ingredient of specialized foods for microelement deficiency prevention is prospective.

[Clinical evaluation of the usage of iodine-containing food products in the diet of children]. / Klinicheskaia otsenka ispol'zovaniia iodosoderzhashchikh produktov v pitanii detei.

On the basis of clinical supervision came to a conclusion, that the canned food meat of chickens with sea cabbage can be recommended for use in a dietotherapy of children 1.5-3.5 years with deficiency iodine by a condition.