Functional food ingredients based on organic complexes of biometals with compounds of postbiotic origin

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dc.contributor.authorSirotyuk, A.
dc.date.accessioned2022-11-03T11:06:17Z
dc.date.available2022-11-03T11:06:17Z
dc.date.issued2022
dc.descriptionSirotyuk A. Functional food ingredients based on organic complexes of biometals with compounds of postbiotic origin / A. Sirotyuk ; advisor A. Kapustian // Black Sea Science 2022 : proc. of the Intern. Competition of Student Scientific Works / Odesa National University of Technology ; eds. B. Yegorov, M. Mardar [et al.]. – Odessa : ONUT, 2022. – P. 75–83 : tabl., fig. – Ref.: 21 tit.uk_UA
dc.description.abstractFunctional food ingredients based on complexes of biometals, products of postbiotic origin and dietary fiber of wheat bran were obtained in the work. Products of postbiotic origin were obtained by ultrasonic treatment and enzymatic conversion of peptidoglycans of Lactobacillus delbrueckii subsp. Bulgaricus B-3964. As a result of these transformations, a mixture of amino acids, low molecular weight peptides and muropeptides was obtained, the concentration of which is 10.24 mg/cm 3 , 6.45 mg/cm 3 and 2.25 mg/cm 3 , respectively. This hydrolyzate was used as a mixed ligand system to obtain complexes of +.Fe 3+ , Са 2+ and Mg 2+ . The progress of complexation was monitored using nephelometry. It has been established that the studied system of bioligands binds Fe 3+ ions in quantity 32 mol/dm 3 ·10 -2 , Са 2+ – 28 mol/dm 3 ·10 -2 та Mg 2+ – 24 mol/dm 3 ·10 -2 . The behavior of complexes at different pH and temperature values was studied. They are found to be stable in the pH range inherent in most food and digestive systems. The differential scanning calorimetry method shows that the obtained complexes are stable in the temperature range of 44– 180 °С, which allows to recommend them as functional food ingredients for food products whose technology requires high-temperature processing. The feasibility of the obtained biometals complexes immobilization at dietary fibers is substantiated. It is proved that immobilization occurs only by physical sorption, which contributes to the complete release of the active components in environments that mimic the pH of the small intestine, where the absorption of biometals is been. The presence in the investigated ingredients composition of the bimetals in organic form, low molecular weight muropeptides with immunotropic activity, dietary fibers, allows to classify these preparations in the category of polyfunctional.uk_UA
dc.identifier.urihttps://card-file.ontu.edu.ua/handle/123456789/23761
dc.subjectfunctional food ingredientsuk_UA
dc.subjectbiometalsuk_UA
dc.subjectpostbioticsuk_UA
dc.subjectchelate complexesuk_UA
dc.subjectmuropeptidesuk_UA
dc.subjectdietary fiberuk_UA
dc.titleFunctional food ingredients based on organic complexes of biometals with compounds of postbiotic originuk_UA
dc.typeArticleuk_UA
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