Nutraceuticals and Enteric Glial Cells

Until recently, glia were considered to be a structural support for neurons, however further investigations showed that glial cells are equally as important as neurons. Among many different types of glia, enteric glial cells (EGCs) found in the gastrointestinal tract, have been significantly underestimated, but proved to play an essential role in neuroprotection, immune system modulation and many other functions. They are also said to be remarkably altered in different physiopathological conditions. A nutraceutical is defined as any food substance or part of a food that provides medical or health benefits, including prevention and treatment of the disease. Following the description of these interesting peripheral glial cells and highlighting their role in physiological and pathological changes, this article reviews all the studies on the effects of nutraceuticals as modulators of their functions. Currently there are only a few studies available concerning the effects of nutraceuticals on EGCs. Most of them evaluated molecules with antioxidant properties in systemic conditions, whereas only a few studies have been performed using models of gastrointestinal disorders. Despite the scarcity of studies on the topic, all agree that nutraceuticals have the potential to be an interesting alternative in the prevention and/or treatment of enteric gliopathies (of systemic or local etiology) and their associated gastrointestinal conditions.

Development of a methodology for assessing the organoleptic perception of a food product

Процесс разработки пищевого продукта представляет собой процесс формирования фактуры пищевого объекта, наделенного пищевой ценностью при обеспечении соответствия требованиям пищевой безопасности. В отдельных случаях к разрабатываемому продукту акцентированно предъявляется требование обеспечения выраженной физиологической функциональности. Показатели пищевой безопасности и основные идентификационные показатели пищевой ценности пищевых продуктов регламентируются техническими регламентами ТР ТС 021/2011, ТР ТС 033/2013, ТР ТС 023/2011, ТР ТС 034/2013, ТР ТС 027/2012, ТР ТС (на масложировую продукцию). Физиологическая функциональность продукта ассоциируется с использованием в его рецептуре функциональных ингредиентов, обеспечивающих присутствие в составе продукта определенных биологически активных веществ, доведенных до уровня, соответствующего критериям для пищевой продукции - источника пищевого вещества или других отличительных признаков, а максимальный уровень содержания пищевых и (или) биологически активных веществ в такой продукции не должен превышать верхний безопасный уровень потребления при поступлении из всех возможных источников (при наличии таких уровней). Вместе с тем при разработке продукта недопустимо мало внимания уделяется формированию его потребительской ценности, в то время как именно ценность продукта для потребителя определяет не только его продвижение на рынке, но, что более важно, является носителем концептов полезности, заложенной в продукт при его разработке. Иными словами, актуализация полезности продукта возможна при условии, если продукт воспринимается потребителем как ценный для него продукт. Целью настоящей публикации является изложение методики оценки органолептического восприятия как непрерывно изменяющейся величины. The process of developing a food product is a process of forming a texture of a food object endowed with food value while ensuring compliance with food safety requirements. In some cases, the product being developed is focused on the requirement to provide pronounced physiological functionality. Food safety indicators and main identification indicators of food food value are regulated by technical regulations TR TS 021/2011, TR TS 033/2013, TR TS 023/2011, TR TS 034/2013, TR TS 027/2012, TR TS (for oil and fat products). The physiological functionality of the product is associated with the use of functional ingredients in its formulation, ensuring the presence of certain biologically active substances in the product composition. Brought to a level that meets the criteria for food products - a source of a food substance or other distinguishing features, and the maximum level of food and (or) biologically active substances in such products should not exceed the upper safe level of consumption of such substances when received from all possible sources (if such levels are present). At the same time, when developing a product, it is unacceptable that little attention is paid to the formation of its consumer value, while it is the value of the product for the consumer that determines not only its promotion in the market, but, more importantly, is the carrier of the concepts of utility embedded in the product when developing it. In other words, the actualization of the usefulness of a product is possible provided that the product is perceived by the consumer as a valuable product for it. The purpose of this publication is to present a technique for evaluating organoleptic perception as a continuously varying value.

Nutritional and biological value of functional canned minced meat from Thorny skate (Amblyraja radiate)

The paper presents the results of a study of indicators that characterize the nutritional and biological value of new functional products-canned minced thorny skate with the addition of Atlantic cod – «Meatballs of stingray and cod in tomato sauce» and «Thorny skate and cod in white sauce». The content of 100 g of the product of the main food nutrients, namely, protein – from 8.4 to 10.0 g, fat – from 2.6 to 6.7 g, carbohydrates – from 10.2 to 18.1 g, depending on the recipe, was experimentally established. Studies have confirmed the high content of minor food substance – chondroitin sulfate (CS) – in canned thorny skate from 250 to 270 mg per 100 g of the product, which provides the recommended level of adequate consumption from 35.7 to 38.6%. On the basis of experimental data on the amino acid composition of the protein of new products, the indicators characterizing the biological value are calculated. Based on the results of the study, a reasonable conclusion was made about the high nutritional value and the presence of functional properties in canned thorny skate with the addition of Atlantic cod.

Study on resveratrol content in grapes and wine products

The current state of the agro-industrial complex and the food industry allows to satisfy the needs of various consumers groups. Among those needs, functional foods enriched with beneficial nutrients are becoming more and more popular. Polyphenols are sometimes used as such additives. The bioflavonoid resveratrol, among the group of polyphenols, has very promising antioxidant, therapeutic, antimicrobial properties. In this regard, studying the potential of its use in the food is highly relevant. Resveratrol is naturally present in the dark grapes. It is localized in the skin of the fruit and passes into the food substance during technological processing. This transition has its own patterns which are outlined in this article. Three varieties of grapes were chosen as the objects of the study: Cabernet Sauvignon, Merlot, Krasnostop. Clarified musts from these grape varieties, concentrated musts and wines were researched. High performance liquid chromatography (HPLC) was utilized as the research method. This method allows to separate liquids of complex composition into components with subsequent identification of the mixture composition. To calibrate the chromatograph, the standard “25 mg European Pharmacopoeia”, produced in France, was used as a standard for the pure substance of resveratrol. As the result of the study, it was found that resveratrol is present in the studied samples in various amounts from 4,4 to 7,0 mg / dm³ in the grape juice, from 6,9 to 12,6 mg/dm³ in the wine materials, from 12,4 to 21,3 mg / dm³ in the concentrated juice. These data help establishing the influence of the processing technology of wine and juice concentrates on the resveratrol content. The article also discusses the potential of using concentrated grape juice, rich in resveratrol, to obtain various food products.

Fabrication and Performance Analysis of Wooden Solar Dryer

Industrial development artificial mechanical drying came into practice. This process is energy intensive and expensive. It increases product cost. The efforts to enhance sun drying have led to solar drying. Solar dryers control the drying process. Also protect agricultural foods from damage by insect pests dust and rain. The solar drying system utilizes solar power to heat up air and to dry any food substance. This is useful in reducing wastage of agricultural product and helps in preservation of agricultural product. The restrictions of the natural sun drying exposure to direct sunlight, liability to pests and rodents lack of proper monitoring. The intensify cost of the mechanical dryer a solar is developed to cater for this disadvantage. In the dryer, the heated air from a separate solar dish is skilled a grain bed, and at an equivalent time, the drying cabinet absorbs solar power directly through the transparent walls and roof.

Prevalence of Overweight and Obesity among Health Sciences Students in the Amazonia Region of Peru

A cross-sectional study was conducted to evaluate 199 health sciences students in the city of Iquitos. Their socio-demographic characteristics, lifestyle, level of physical activity, type of food, substance abuse, and prevalence of overweight and obesity were ascertained using purpose-validated questionnaires, i.e., the Systematic Alcohol Consumption Interview (Interrogatorio Sistematizado de Consumos Alcohólicos/ISCA), a questionnaire on the frequency of dietary intake (CFCA), the International Physical Activity Questionnaire (IPAQ), and anthropometric measurements. The prevalence of overweight (body mass index (BMI) of 25.0–29.9 kg/m2) was 26.5% (95% CI = 19.9–33.0%) and that of obesity (BMI ≥ 30.0 kg/m2) was 7.9% (95% CI = 3.8–12.1%). A total of 34.4% of students (95% CI = 27.4–41.4%) presented with a BMI > 25 kg/m2. The frequency of overweight was significantly higher in persons aged over 20 years (OR = 2.5) and smokers (OR = 3.2), and the frequency of obesity was significantly higher in older students (OR = 4.1) and males (OR = 5.5). In conclusion, a considerable proportion of health sciences students in the Amazonia region presented with a high BMI. The proportion of students with overweight was higher among students aged over 20 years and smokers, while that of obesity was also higher among males. In the university setting, the development of more overweight- and obesity-preventive activities and educational interventions would therefore be desirable.

Evaluating the Potential of Indirect Enzyme-linked Immunosorbent assay in the quality control of Allergens in Food

Allergen is any food substance capable of causing allergic reaction due to recognition by immune system. The disorders associated with allergens are increasingly prevalent in the developed world and together include allergic rhinitis which is also known as hay fever, eczema, allergic asthma, atopic dermatitis, and food allergies with symptoms ranging from shortness of breath, sneezing, redness of eyes and running of nose. Also, others develop a potentially deathly systemic allergic reaction known as anaphylaxis, within seconds or minutes of exposure to allergens. Therefore, extremely small amount of allergen/antigen can be quantitatively measured using ELISA by taking the advantage of plastic surface ability to absorb low but detectable amount of protein. This is to ensure food safety. That is why it is important to monitor the quality of food prior to packaging and distribution. The protocols were that the unknown sample and standard solutions were added to the wells followed by washing, addition of enzyme linked with secondary antibody, washing, addition of substrate and reaction terminator using stop solution. The OD was then determined at 450 nm using microplate reader. The concentration of unknown antigen was determined to be 0.60ppm using a standard calibration curve. Therefore, ELISA has the potential of detecting small amount of protein in biological fluid within a short period of time with high sensitivity and selectivity. The sensitivity of ELISA in allergen detection has been supported by many studies without emphasizing on its implementation in food industry for quality control prior to distribution and packaging. Therefore, ELISA can be considered as the novel technology for quantification of extremely small amount of protein/allergen in an unknown sample. Keywords: Allergens; Pea nuts; Food Quality Control; ELISA