scholarly journals BIOTECHNOLOGY OF PRODUCTION OF YEAST-FREE BREAD USING THE LOCAL STREPTOCOCCUS THERMOPHILUS STRAIN BREEDED BY GORSK GAU AND WILD HOP IN RNO-ALANIA

2021 ◽  
pp. 28-34
Author(s):  
S. A. Grevtsova ◽  
E. I. Rekhviashvili ◽  
M. K. Ailyarova ◽  
M. Yu. Kabulova ◽  
I. E. Soldatova
Keyword(s):  
Lactic Acid ◽  
Starter Culture ◽  
Local Strain ◽  
Streptococcus Thermophilus ◽  
Botanical Garden ◽  
The Body ◽  
Biologically Active ◽  
Active Components ◽  
Local Strains ◽  
Local Selection

The modern food industry offers the consumer bread baked with sourdough using various biologically active components of plant origin. In the production of yeast-free bread, it is advisable to use a sourdough from biologically active strains of Streptococcus thermophilus selected by the Gorsk State Agricultural University. The authors have compiled a starter culture from local strains of lactic acid microorganisms selected by the Research Institute of Biotechnology of the Gorsky State Agrarian University. Research was carried out at the Department of Biological and Chemical Technology of the Gorsky State Agrarian University. We also used cones of wild-growing hops from the botanical garden of the Gorsky State Agrarian University in order that the bitter acids present in the hops suppress the putrefactive microflora, do not have a detrimental effect on local strains of lactic acid microorganisms and allow increasing the productivity of the hop starter culture. Yeast-free bread is easily absorbed by the body, does not harm the intestinal microflora, retains useful properties during storage. The flour used in the experiment met the requirements of GOST 26574–85. When using wild-growing hops in the production of bread, useful substances included in its composition were determined that could increase the quality and safety of bread. The content of alpha acids was 6.0%, and that of essential oils was 0.7%, which corresponds to GOST 32912–2014. We used two strains of a lactic acid microorganism of local selection – Streptococcus thermophilus. Hops were extracted for 30 min at a temperature of 96 °C. Laboratory baking of bread was carried out in accordance with GOST 27669–88. Studies have shown that bread prepared using a local strain of Streptococcus thermophilus selected by the Gorsky State Agricultural University and wild-growing hops is of high quality.

QUALITY ASSESSMENT OF ENRICHED CULTURED MILK PRODUCT

1970 ◽  
pp. 58-61
Author(s):  
S. L. Gribanova ◽  
М. О. Sinegovskiy ◽  
S. P. Prisyazhnaya
Keyword(s):  
Lactic Acid ◽  
Royal Jelly ◽  
Ice Cream ◽  
The Body ◽  
Biologically Active ◽  
Raw Material ◽  
Milk Product ◽  
Biological Value ◽  
Organoleptic Characteristics ◽  
Functional Product

In the enrichment of fermented milk ice cream with beekeeping products, preference is given to pollen from royal jelly to bee adsorbed on the basis of their high biological value, sufficient raw material availability and low cost. The resulting product with improved structural mechanical properties: an increase in the viscosity and air saturation of the mixture at the stage of its preparation, as well as resistance to melting of the finished product. The product has improved organoleptic characteristics, milky taste, having a delicate honey-floral shade and high biological value. In addition, due to the increased content in the resulting functional product of proteins, fats, carbohydrates, vitamins, amino acids and fatty acids and the consortium of bifidobacteria and lactic acid microorganisms (Bifidobacterium bifidum, Lactobacillus delbruecki subsp. Bulgaricus, Streptococcus thermophilus), there will be, the activity of the cardiovascular system, the gastrointestinal tract, is a preventive, tonic effect on the body, the immune system is stimulated. The influence of the stabilizer on the formation of the structure and consistency of ice cream. With optimal doses of pollen, royal jelly adsorbed and the use of lactic acid microorganisms, the developed product can compensate for the deficiency of biologically active components in the diet for all age and social groups. When organizing and conducting research, a set of generally accepted, standard techniques and research methods, including physicochemical, biochemical and rheological, were used. The technology has been developed, the content of nutrients has been determined, the production method ice cream enriched with beekeeping products – flower pollen and royal jelly adsorbed, has been received a for invention RF Patent No. 2614797

scholarly journals Health Beneficial Properties of Grapevine Seed Extract and Its Influence on Selected Biochemical Markers in the Blood, Liver and Kidneys of Rattus norvegicus

Molecules ◽  
2021 ◽  
Vol 26 (7) ◽  
pp. 2099
Author(s):  
Lenka Sochorova ◽  
Mojmir Baron ◽  
Katerina Dadakova ◽  
Tomas Kasparovsky ◽  
Jiri Sochor
Keyword(s):  
Free Radicals ◽  
Biochemical Markers ◽  
Grape Seed Extract ◽  
Grape Seed ◽  
Seed Extract ◽  
The Body ◽  
Biologically Active ◽  
Active Components ◽  
Grapevine Cultivar ◽  
Wide Range

Cadmium (Cd) is a heavy metal that occurs in all areas of the environment, including the food chain. In the body, it causes oxidative stress by producing free radicals that are harmful to the cells. Grape seed extract (GSE) contains a wide range of biologically active components that help to neutralize the adverse effects of free radicals. In this study, the effects of GSE prepared form semi-resistant grapevine cultivar Cerason, which is rich in phenolics, on biochemical markers of brown rats exposed to the effects of cadmium were monitored. GSE increased the plasma antioxidant activity and, in the kidneys and the liver, Cd content was significantly lowered by GSE co-administration. Accordingly, the increase in creatinine content and alanine aminotransferase activity and the decrease of catalase and superoxide dismutase activities caused by cadmium were slowed down by GSE co-administration. The results of this work reveal that grape seed extract offers a protective effect against the intake of heavy metals into the organism.

scholarly journals Detoxification of Aflatoxin M1 in Milk by Lactic Acid Bacteria

2021 ◽  
Author(s):  
Sanaz Seyedjafarri
Keyword(s):  
Animal Feed ◽  
Starter Culture ◽  
Streptococcus Thermophilus ◽  
The Body ◽  
Lactobacillus Delbrueckii ◽  
Aflatoxin M1 ◽  
Milk Products ◽  
University Department ◽  
Dairy Animal ◽  
Positive Effect

Background: Aflatoxin M1 is a highly toxic and carcinogenic compound which is found in milk and milk products and it is a hydorxylated metabolite of Aflatoxin B1. When the dairy animal digested AFB1 contaminated feed, it is changed to aflatoxin M1 and transferred to tissues and milk. Aflatoxin M1 is less carcinogenic than AFB1, but it is acutely hepatotoxic as AFB1. Liver is their main target organ in the body. It has been calculated approximately that 0.3- 6.2% of presented AFB1 in animal feed transferred as aflatoxin M1 in milk. Occurrence of AFM1 in milk and milk products is a big concern. Therefore, several countries have standardized the maximum levels of AFM1 in milk and milk products. Methods: In this experiment, the ability of yoghurt bacteria to degrade AFM1 levels in milk and yoghurt were analysed. The starter culture of yoghurt contains Streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus (1:1). The experiment is carried out in Glasgow Caledonian University, department of life science in 2010. Result: These bacteria showed the higher binding ability between 90- 100% in milk samples whereas no considerable reduction was observed in yoghurt samples. In some yoghurt samples, an increase of AFM1 level was detected but in overall, concentration of AFM1 was stable in yoghurt. Also, the fat content of milk and yoghurt did not have any negative or positive effect on the concentration of AFM1 in milk and yoghurt.

FEATURES OF FOOD PREFERENCES OF YOUNG MEN WITH DIFFERENT PHYSICAL TRAINING

2020 ◽  
pp. 159-169
Author(s):  
Елена Игоревна Дубровина ◽  
Дмитрий Сергеевич Королев ◽  
Олег Петрович Каражелясков ◽  
Александр Петрович Анищенко ◽  
Константин Георгиевич Гуревич
Keyword(s):  
Physical Training ◽  
Food Preferences ◽  
Young Men ◽  
The Body ◽  
Biologically Active ◽  
Practical Skills ◽  
Active Components ◽  
Detailed Review ◽  
General Physical ◽  
Group 1

Статья посвящена особенностям формирования гигиенических подходов к питанию юношей с различной физической подготовкой. В статье проанализированы практические навыки и методики организации культуры питания спортсменов высокоинтенсивных видов спорта и юношей, не занимающихся спортом. Определены некоторые подходы к рациональности режима питания. Особенности рациона питания юношей, имеющих профессиональную физическую подготовку, связываются с определением потребности организма спортсменов в энергии, пищевых и биологически активных компонентах. В результате работы выявлено, что скелетно-мышечная масса у спортсменов отличается высоким и пропорциональным развитием на туловище и конечностях. Основной обмен у юношей, борцов имеющих интенсивную физическую общую физическую подготовку, или же занимающихся борьбой, выше, чем у юношей, не занимающихся спортом. При детальном рассмотрении рациона потребляемых продуктов выявлено преобладание мясных блюд у юношей, имеющих интенсивную физическую подготовку, это ведет к преобладанию белков в пище. Колбасные изделия занимают значительное место в питании группы 1; также, юноши группы 1 чаще других обследованных употребляют чай, газированные напитки The article is devoted to the peculiarities of formation of hygienic approaches to nutrition of young men with different physical training. The article analyzes the practical skills and methods of organizing a nutrition culture for athletes of high-intensity sports and young men who do not engage in sports. Some approaches to the rationality of the diet are defined. Features of the diet of young men with professional physical training are associated with determining the needs of the body of athletes in energy, food and biologically active components. As a result, it was found that the musculoskeletal mass of athletes is characterized by high and proportional development on the trunk and limbs. Main exchange for young wrestlers who have intensive physical General physical training, or engaged in wrestling, higher than that of young men who are not engaged in sports. A detailed review of the diet of consumed products revealed the predominance of meat dishes in young men with intensive physical training to the predominance of proteins in food. Sausage products occupy a significant place in the diet of group 1; also, young men of group 1 are more likely to use tea and carbonated drinks than other subjects

DESTRUCTION OF CARBOHYDRATES IN THE PROCESS OF DIRECTED FERMENTATION OF PROTEIN CABBAGE WITH A CHANGED CARBOHYDRATE COMPONENT OF THE ENVIRONMENT

2021 ◽  
Author(s):  
В.В. КОНДРАТЕНКО ◽  
Н.Е. ПОСОКИНА ◽  
А.И. ЗАХАРОВА ◽  
М.В. ТРИШКАНЕВА
Keyword(s):  
Lactic Acid ◽  
Food Production ◽  
Raw Materials ◽  
Cost Effective ◽  
Point Of View ◽  
The Body ◽  
Biologically Active ◽  
Main Stage ◽  
White Cabbage ◽  
Vegetable Raw Materials

Польза для здоровья от ферментированных функциональных продуктов выражается непосредственно, через взаимодействие живых микроорганизмов, поступивших в организм вместе с пищевыми продуктами или с биологически активными добавками (пробиотический эффект), или косвенно, в результате потребления микробных метаболитов, синтезируемых в процессе ферментирования (биогенный эффект). Целый ряд исследований посвящен потенциалу процесса ферментирования для создания экономически эффективного производства пищевых продуктов с новыми функциональными и потребительскими свойствами. Присутствие в составе субстрата достаточного количества нутриентов (преимущественно сахаров) играет решающую роль в развитии молочнокислых микроорганизмов в процессе ферментирования. В этой связи были исследованы динамики концентрации глюкозы и фруктозы в результате направленной углеводной корректировки субстрата, приготовленного из белокочанной капусты сорта Парус. Установлено, что оптимальным, с точки зрения деструкции сахаров, является консорциум молочнокислых микроорганизмов видов L. casei и L. plantarum. Экспериментально установлено, что только этот консорциум удовлетворяет условие устойчивого синергизма между входящими в него видами микроорганизмов во время основного этапа ферментирования при условии углеводной корректировки сырья. Процесс углеводной корректировки целесообразно использовать при разработке технологии направленной ферментации овощного сырья. The health benefits of fermented functional products are expressed directly, through the interaction of living microorganisms that have entered the body together with food or biologically active additives (probiotic effect), or indirectly, as a result of consumption of microbial metabolites synthesized during fermentation (biogenic effect). A number of studies are devoted to the potential of the fermentation process to create cost-effective food production with new functional and consumer properties. The presence of a sufficient amount of nutrients (mainly sugars) in the substrate plays a crucial role in the development of lactic acid microorganisms during fermentation. In this regard, the dynamics of glucose and fructose concentrations were investigated as a result of directed carbohydrate adjustment of the substrate prepared from white cabbage of the Parus variety. It has been established that the consortium of lactic acid microorganisms of the species L. casei and L. plantarum is optimal from the point of view of the destruction of sugars. It has been experimentally established that only this consortium satisfies the condition of stable synergy between the species of microorganisms included in it during the main stage of fermentation, subject to carbohydrate adjustment of raw materials. It is advisable to use the process of carbohydrate correction in the development of technology for directed fermentation of vegetable raw materials.

Carbohydrate Metabolism by Streptococcus thermophilus: A Review

1987 ◽  
Vol 50 (10) ◽  
pp. 876-884 ◽  
Author(s):  
R.W. HUTKINS ◽  
H. A. MORRIS
Keyword(s):  
Lactic Acid ◽  
Carbohydrate Metabolism ◽  
Growth Rates ◽  
Starter Culture ◽  
Streptococcus Thermophilus ◽  
Lactose Hydrolysis ◽  
Lactose Permease ◽  
Phosphotransferase System ◽  
Extracellular Medium ◽  
Leloir Pathway

Despite the widespread use of Streptococcus thermophilus as a starter culture in the manufacture of many fermented dairy products, only recently has an understanding of the basic processes regarding carbohydrate metabolism been developed. Although S. thermophilus is related to other lactic streptococci by virtue of their common use in dairy fermentations, available information indicates that S. thermophilus is serologically, genetically, and physiologically distinct from the Group N, mesophilic streptococci. Carbohydrate metabolism, in particular, occurs by different processes in S. thermophilus than in the Group N streptococci (Streptococcus lactis and Streptococcus cremoris). The latter organisms utilize lactose by a specific phosphoenolpyruvate-dependent phosphotransferase system in which the lactose hydrolysis products, glucose and galactyose-6-phosphate, are concurrently metabolized to lactic acid. In contrast, S. thermophilus lacks phosphotransferase activity and instead possesses a lactose permease. After hydrolysis by β-galactosidase, only glucose is further metabolized and galactose is released into the extracellular medium. Most strains are unable to ferment galactose and are phenotypically galactose-negative. The rapid growth rates of S. thermophilus on lactose and slow growth rates on glucose and galactose are likely due to the differences between the lactose and monosaccharide transport activities. Galactose transport by S. thermophilus requires an exogenous energy source and is mediated by a galactose permease. Galactose is further metabolized in galactose-positive cells by the enzymes of the Leloir pathway, specifically, galactokinase, galactose-1-phosphate uridyl transferase, and uridine-5-diphospho-glucose-4-epimerase. The latter two enzymes are eonstituitively expressed; however, in galactose-positive cells galactokinase and the galactose permease are induced by galactose in the absence of lactose. The phenotypic differences between galactose-positive and galactose-negative S. thermophilus are, in part, due to differences in the galactokinase and galactose permease activities. Galactose released into the medium by lactose-grown, galactose-positive cells can be subsequently metabolized, homofermentatively, to lactic acid. However, the important practical implications of released galactose has produced the need for isolation and development of S. thermophilus strains which ferment the lactose components, glucose and galactose, completely and simultaneously.

scholarly journals Analysis of Volatile Constituents of Ginkgo Leaf

2019 ◽  
Vol 14 (6) ◽  
pp. 1934578X1985790
Author(s):  
Szilvia Czigle ◽  
Éva Héthelyi B ◽  
Erzsébet Háznagy-Radnai ◽  
Imre Máthé ◽  
Jaroslav Tóth
Keyword(s):  
Gas Chromatography ◽  
Acid Methyl Ester ◽  
Botanical Garden ◽  
Biologically Active ◽  
Gas Chromatography Mass Spectrometry ◽  
Flavonoid Glycosides ◽  
Active Components ◽  
Volatile Constituents ◽  
Vascular Insufficiency ◽  
Ginkgo Leaf

Ginkgo biloba L. (Ginkgoaceae) is one of the oldest trees on earth. The medicinal use of its seeds and leaves has been a tradition for thousands of years. The standardized extract (known as EGb 761) contains several biologically active components, among them are terpenes and flavonoid glycosides that are responsible for the pharmacological activities of Ginkgonis folium. According to European Union herbal monographs (EUHM), the leaves of Ginkgo are recommended for the treatment of dementia, cerebral vascular insufficiency, and disorders of the peripheral circulation. The aim of our work was to analyze volatile constituents of Ginkgo leaf. Leaves of 3 Ginkgo trees were analyzed; 2 of which grow in the Medicinal Plants Garden (young trees A and B) and 1 at the Botanical Garden (old tree C) in Bratislava. The leaves were collected in 2014. The essential oil was isolated and quantified using hydrodistillation according to European Pharmacopoeia (Ph. Eur.) The volatile constituents of Ginkgonis folium were evaluated qualitatively and quantitatively using gas chromatography-mass spectrometry (GC-MS) and gas chromatography with flame ionization detection (GC-FID). We identified 16 constituents of the leaves of tree A, 18 in tree B, and 14 in tree C. The volatiles of the 3 trees differ in the respective amounts of monoterpenoids, hydrocarbons, fatty acids, and their methyl esters. The following constituents were identified in all of the 3 trees in largest percentage: hexahydrofarnesyl acetone (23.6%, 16.0%, and 27.7%), α-linolenic acid methyl ester (14.8%, 20.7%, and 15.1%), and pentacosane (22.2%, 22.4%, and 21.9%). Other identified compounds include the monoterpenes ( E)- α-ionone and ( E)- β-ionone.

Development of a Tonic Drink Based on Plant Raw Materials «Inka Jungle» for Athletes

2021 ◽  
pp. 38-43
Author(s):  
Сергей Александрович Иванов ◽  
Валерий Соломонович Штерман ◽  
Сергей Валерьевич Штерман ◽  
Михаил Юрьевич Сидоренко ◽  
Юрий Ильич Сидоренко
Keyword(s):  
Raw Materials ◽  
Recovery Process ◽  
Biological Properties ◽  
The Body ◽  
Biologically Active ◽  
Active Components ◽  
Plant Raw Materials ◽  
Strong Winds ◽  
Intense Solar Radiation ◽  
Functional Components

Одно из перспективных направлений в создании спортивных напитков заключается во включении в их состав биологически активных компонентов растений, произрастающих в экстремальных условиях вегетации. В настоящей работе на их основе была разработана рецептура спортивного напитка, характеризующегося высокими тонизирующими свойствами («Inka Jungle»). В качестве одного из функциональных компонентов напитка использовали экстракт корнеплодов маки перуанской, произрастающей на высокогорных плато Боливии, Перу и северо-запада Аргентины на высоте 3500-4500 м над уровнем моря в условиях резких перепадов температур, интенсивной солнечной радиации и сильных ветров. Совокупность этих условий наделяет данное растение уникальными биологическими свойствами. При потреблении маки перуанской усиливаются и стабилизуются процессы возбуждения в центральной нервной системе, и как результат - «просыпается» жизненная активность человека, улучшается настроение, повышаются работоспособность, а также физическая и умственная выносливость. В качестве другого функционального компонента в состав напитка «Inka Jungle» включен экстракт кустарника Тёрнеры раскидистой или дамианы, зона произрастания которого - Южная и Центральная Америка и страны Карибского бассейна. Установлено, что прием экстракта листьев дамианы снимает нервозность, дает энергию при наступлении физической усталости, возникающей, например, после интенсивных тренировок и соревнований, повышает общий тонус организма. В состав напитка «Inka Jungle» в качестве функциональных компонентов включены также аминокислоты группы BCAA - лейцин, изолейцин, валин и L-карнитин, а также вспомогательные компоненты, формирующие его необходимые потребительские характеристики - загуститель (камедь ксантановая), регулятор кислотности (лимонная кислота), пищевой ароматизатор («гранат-клубника»), пищевой краситель («кармин») и консервант (сорбиновая кислота). Наличие в составе напитка «Inka Jungle» ряда жизненно важных компонентов позволяет при его приеме существенно увеличить интенсивность тренировок спортсменов, повысить их эффективность, обеспечить психоэмоциональную устойчивость атлетов, достичь эффективной защиты их организма от свободных радикалов и ускорить процесс восстановления после перенесенных интенсивных физических и психологических нагрузок. A promising direction in the development of sports drinks is the inclusion in their composition of biologically active components of plants growing in extreme vegetation conditions. The aim of this work was to create on their basis a sports drink characterized by high tonic properties («Inka Jungle»). As one of the functional components of the drink, was used an extract of the root vegetables of Peruvian maca, which grows on the high plateaus of Bolivia, Peru and northwestern Argentina at an altitude of 3500-4500 meters above sea level in conditions of sharp temperature changes, intense solar radiation and strong winds. The combination of these conditions endows this plant with unique biological properties. Consuming Peruvian maka intensifies and stabilizes the processes of excitation in the central nervous system, and as a result, a person's vital activity «wakes up», his mood improves, his working capacity rises, and his physical and mental endurance increases. As another functional component of the «Inka Jungle» drink, it contains an extract of Turner shrub or damiana, which grows in South and Central America and the Caribbean. It was found that damiana leaf extract relieves nervousness, gives energy when physical fatigue occurs, for example, after intense training and competition, and increases the overall potential of the body. The composition of the «Inka Jungle» drink as functional components also includes amino acids of the BCAA group - leucine, isoleucine, valine and L-carnitine, as well as auxiliary components that form its necessary consumer characteristics - a thickener (xanthan gum), an acidity regulator (citric acid), food flavoring («pomegranate-strawberry») and food coloring («carmine») and preservative (sorbic acid). The presence in the composition of the drink «Inka Jungle» of a number of vital components allows, when taken, to significantly increase the intensity of training of athletes, to increase their efficiency, to ensure their psycho-emotional stability, to achieve effective protection of their body from free radicals and to accelerate the recovery process after suffering intense physical and psychological stress.

scholarly journals Stabilization methods and biochemical parameters of drone brood

2021 ◽  
Vol 845 (1) ◽  
pp. 012018
Author(s):  
N V Budnikova ◽  
D V Mitrofanov
Keyword(s):  
Freeze Drying ◽  
The Body ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Raw Material ◽  
Active Components ◽  
Stabilization Methods ◽  
Drone Brood ◽  
Freeze Dried ◽  
Active Substances

Abstract The range of practical use of bee products is constantly expanding. Among the large assortment of these products, in recent years, drone brood larvae have received great attention, which can be obtained without harming the bee colony during the active period of the beekeeping season. Drone brood contains a complex of biologically active substances, including unique fatty acids, vitamins, essential amino acids, steroid hormones. The content in the drone brood of a large amount of nutritious and biologically active components serves as the basis for its inclusion in the diet of animal feeding and the diet of people in order to improve the body’s health. Drone brood homogenate is a new beekeeping product, which is a biomass obtained from homogenized drone larvae. This product is a biologically active raw material with a rich composition necessary for the normal functioning of the body. Once removed from the hive, the brood must be stabilized for further use. In this work, the following methods of stabilization of the drone brood homogenate have been studied: freezing, adsorption using a lactose-glucose adsorbent, and lyophilization. The use of stabilization of drone brood by means of freeze-drying (freeze-drying) allows preserving some biologically active compounds in the brood. But freeze-dried products actively adsorb moisture from the environment, which stimulates the development of reactions that lead to a decrease in the quality of the product. Adsorption, in comparison with freeze drying, makes it possible to better preserve biologically active substances in a homogenate obtained from drone larvae. Stabilization of drone brood by freezing provided the most complete fixation of the most important components of drone brood in contrast to other stabilization methods.

scholarly journals THE MECHANISM OF GLYCYRRHIZA EXTRACT AND ITS APPLICATION IN POULTRY PRODUCTION

2021 ◽  
pp. 54-61
Author(s):  
Ольга Бордунова ◽  
Вікторія Вечорка ◽  
Чанчжун Лю ◽  
Олександр Кисельов ◽  
Євгенія Самохіна
Keyword(s):  
Herbal Medicines ◽  
Animal Husbandry ◽  
Extraction Process ◽  
The Body ◽  
Biologically Active ◽  
Poultry Production ◽  
Active Components ◽  
Animal Products ◽  
Anti Inflammatory ◽  
Sugar Levels

The article presents studies of the effect of phytogenic preparations on the immune system and productivity of agricultural animals. Analysing the growing interest in the world in phytogenic drug, the article presents studies of the most popular herbal medicines- glycyrrhiza. This drug is one of the components of traditional Chinese medicinal herbs. Glycyrrhiza has the functions of invigorating qi and strengthening the spleen, expectorating phlegm and relieving cough and pain, clearing heat and detoxification, and reconciling the properties of medicine. Traditionally, this drug has been used for the prevention and treatment of humans as anti-tumor, anti-inflammatory, anti-viral, liver protection, skin care. It is known that glycyrrhiza residues in animal products do not have side effects on the human body, and this fact draws even more attention to the wider use of glycyrrhiza in modern animal husbandry. However, some of the active components of glycyrrhiza, at the moment, are not fully research. The extraction process is also being studied. The mechanism of disease resistance and treatment with this drug are currently not very clear. As a result, the drug is not widely used in animal husbandry and poultry farming. Glycyrrhiza contains triterpene saponins, flavonoids, polysaccharides and other biologically active substances that are beneficial to the body. Possessing a complex of unique properties, such as: antioxidant, antibacterial, antiviral, antitumor, anti-inflammatory, as well as the ability to regulate the immune and biological activity of the body, control blood sugar levels, it is increasingly attracting attention to itself. This article reviews the chemical composition, mechanism of action and application of glycyrrhiza in poultry production, in order to provide a reference for the application of glycyrrhiza extract in poultry production.

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