All-Russian Scientific Research Institute of Refrigeration Industry

In the modern conditions, there is a growing consumer interest in products from local (autochthonous) breeds of animals raised in extensive animal husbandry systems. Meat of such animals is often associated with high quality characteristics; however, its molecular foundations remain to be studied insufficiently. Comparative analysis of proteomic profiles of such breeds and their wild ancestor — wild boar — is of particular interest for understanding the fundamental consequences of domestication and selection as well as for revealing key marker proteins determining meat product properties. A comparative proteomic analysis of muscle tissue (M. longissimus dorsi) of wild boar and four pig breeds (Livny breed, Altai meat-type breed, Landrace, Mangalitsa) was carried out to reveal breed-specific molecular patterns associated with key meat quality characteristics. Proteomic profile was studied by two-dimensional electrophoresis (2-DE) and mass spectrometry (MALDI-TOF/TOF). Functional analysis of protein-protein interactions and gene ontology (GO) enrichment were carried out using the STRING database. Twenty one proteins forming a functionally linked network were identified. Significant breed related differences in the composition and modifications of proteins of the contractile apparatus (products of MYL1, MYL2, MYL3, MYL6B, TNNT3, TNNI2 genes), energy metabolism (products of ENO3, ALDOA, CKM, AK1, ATP5F1A genes) and stress response (products of CRYAB, HSPB6 genes) were revealed. The highest degree of proteome transformation was noticed in the Livny breed, which demonstrated a significant similarity with wild boar in terms of several parameters including appearance of atypical myosin light chain MYL6B and a decrease in the level of muscle enolase (products of ENO3 gene). For Mangalitsa, a unique modification of the pattern of expression of myosin light chains and a significant increase in the level of small chaperons were characteristic, which correlates with the conditions of its free-range keeping. Bioinformatics analysis in STRING corroborated statistically significant formation of functional clusters responsible for muscle contraction, metabolism and maintenance of proteostasis. The data obtained suggest that both gene pool (breed) and environmental factors (keeping conditions) exert a complex effect on the proteomic landscape. The revealed protein signatures and their network interactions not only deepen the understanding of the biological foundations of meat quality but also open new prospects for the development of molecular markers in breeding and meat industry aimed at production of products with target properties.

The research compared expert (State Standard GOST 33630-2015) and consumer (hedonic scale) methods of sensory evaluation of semi-hard cheese. The results had a correlation coefficient of r=0.89. However, the expert assessment had a narrower dispersion, which makes it more reliable for quality control and technological check-ups. Despite the large variability, consumer assessment remains an integral tool for studying market preferences because it reflects the subjective priorities of the target audience, which makes it possible to adapt the product to market demands. The article describes the most effective methods for various types of sensory evaluations. The sensory profile of semi-hard cheese can be improved by using target descriptor panels.

Most commercial ice-cream stabilizing systems contain guar gum, carboxymethil cellulose, and carrageenan with ≤70 % emulsifier. A lower share of hydrocolloids is likely to affect the consistency and structure of the finished product as creamy ice-cream simply cannot contain less than 0.5 % hydrocolloids. This research measured the correlation between the quality indicators of creamy ice-cream and three different mass fractions of stabilizers: reduced (Sample 1, 135 %,), optimal (Sample 2, 0.2 %), and increased (Sample 3, 0.235 %). The content of emulsifier content remained the same (0.3 %). The experiments relied on advanced rheological, microstructural, and thermostatic research methods. As the content of stabilizers grew, the dynamic viscosity increased 1.5 and 2.1 times, compared to Sample 1. The high dynamic viscosity increased the mechanical impact on the product during freezing, as well as the number of agglomerates of fat particles. Larger contents of stabilizers reduced the conditional viscosity, adhesive force, and stickiness, which could be characterized as a positive effect. The content of stabilizers had no significant effect on the dispersion of ice crystals and air phase, but the increase in their proportion improved their stability during storage. As the increased viscosity and the share of agglomerated fat grew, the increasing proportion of stabilizers improved the thermal stability. The optimal mass fraction of stabilizers with guar gum and carboxymethil cellulose of sodium salt should not go below 0.2 % in economy class ice-cream.

This paper presents the study results of the microbiological composition in the industrial environment at four pork slaughter and processing plants (MPPs). The sample included plants with various production problems and different process features. The purpose of this study was to determine the priority bacterial groups typical for all studied plants, as well as to identify specific microorganisms associated with the individual characteristics of each plant. Representatives of Pseudomonas, Candida, and Escherichia genera dominated at all four plants, but each plant had its own unique characteristics. Thus, at MPP No. 1, where no preliminary decapitation was performed, a high level of industrial environment contamination with Escherichia genus microorganisms and pathogenic microorganisms, Salmonella spp. and Listeria monocytogenes, was observed. At MPP No. 2, which allows the acceptance of raw materials with defects, a significant counts of Staphylococcus genus microorganisms were detected. Pseudomonas, Carnobacterium, and Enterobacteriaceae genera were detected at MPPs No. 3 and No. 4, where systematic spoilage of finished products was revealed. Analysis results showed that individual technological stages and conditions at different plants create a unique environment that promotes the development of certain groups of microorganisms. The introduction of expanded microbiological monitoring, changes in technology, and the development of individual recommendations for each plant will reduce the risks of microbial contamination, improve product quality, and increase its safety for consumers.

Meat and meat products are consumed by a large proportion of the population. As a result, food scientists keep inventing new methods for meat identification, e.g., isotope mass spectrometry. This reliable method also makes it possible to identify the composition of meat and its geographic origin. This article offers a comprehensive review of scientific literature on isotope mass spectrometry and sampling methods. The review covered Russian and English-language scientific publications registered in RSCI, Google Scholar, ScienceDirect, MDPI, Springer Link, PubMed, and Web of Science in 2010–2023, with occasional older articles. The search and analysis relied on the methods developed by H. Snyder and R. G. Toracco. The review revealed the factors that define the ratio of stable isotopes in the composition of meat and meat products, as well as the main methods of their identification. When standard approaches fail to trace the ingredients, the method of isotope mass spectrometry classifies meat samples by the animal diet because different feeds have different isotopic profiles. The meat origin information is especially crucial for consumers that have to maintain a specialized diet. The method identifies organic meat products by δ¹³C and δ¹⁵N and uses isotopic characteristics to determine the geographic origin of meat, thus preventing mislabeling. The review also revealed the most efficient and least time-consuming method of sample processing that saves up to 30 h. Isotope mass spectrometry ensures the quality and safety of meat products by defining the authenticity and origin of meat even in complex meat foods. In meat products, the isotope ratios of hydrogen (2H/1H), carbon (13C/12C), oxygen (18O/16O), nitrogen (15N/14N), and sulfur (34S/32S) depend on the diet, fertilizers, and climate. These indicators form a unique isotopic signature that provides important information about the nature and origin of meat.

PurposeCancer, a complex and rapidly advancing disease, stands as the second leading cause of death globally. Among the most frequently diagnosed cancers are breast, colon, lung, and prostate cancers. The incidence of these cancers has been rising sharply, a trend attributed partly to the insufficient effectiveness of current therapeutic drugs. This growing challenge has intensified the search for novel anti-cancer agents derived from natural sources.MethodsThis review covers the most recent literature on FA’s anti-cancer properties. It provides an in-depth analysis of ferulic acid’s impact on various cancer cell lines and the mechanisms of action.ResultsPlants are a rich reservoir of bioactive compounds that offer promising alternatives to synthetic drugs. Among these compounds, alkaloids, flavonoids, stilbenes, curcuminoids, and other phenolic substances have demonstrated significant free radical scavenging activity, suggesting their potential in various therapeutic applications. Ferulic acid (FA) is a hydroxycinnamic acid and phenolic compound found in different plants, fruits, vegetables, and grains. It occurs in exceptionally high concentrations in popcorn and bamboo shoots.ConclusionFA exhibits remarkable anti-inflammatory, antioxidant, and anti-cancer properties.

Lactic acid and its salts (lactates) are used extensively in the food industry as acidity regulators and as raw materials for the synthesis of polylactide, a biodegradable packaging material. Currently, the prevailing method of producing lactic acid involves the biosynthetic pathway, using sugar-containing raw materials such as beet molasses. This study aims to examine the process of molasses bioconversion into lactic acid using the anaerobic strain Lactobacillus acidophilus AT-I. The concentrations of carbon (molasses) and nitrogen (yeast extract) were optimized using a central composite design experiment. The lactic acid content in the culture liquid was analyzed using capillary electrophoresis. The model was constructed in the R environment, and its adequacy was assessed using Fisher’s F-test. The findings demonstrated that the model adequately described the experimental data at a significance level of 0.05 (the variance of adequacy of the regression equation of 0.28, R 2 = 0.76, the calculated value of the F-criterion (3.2) is less than the tabulated value (6.3)). According to the model, the highest conversion of molasses to lactate (5.6%) should be observed at a molasses concentration of 63 g/L and a yeast extract concentration of 1.9 g/L. The cultivation of Lactobacillus acidophilus AT-I in a bioreactor exhibited classical kinetics of carbohydrate breakdown and lactic acid accumulation, with lactic acid content reaching 5.5 g/L after 96 hours.

Thrombosis is a major cause of mortality from cardiovascular disease (CVD). The use of known antithrombin drugs is limited by the presence of side effects and complications. Peptides may be promising antithrombin agents. A peptide having the amino acid sequence QLSNGLFLFVDYLWW, designated as QW-13, was designed, synthesized, and used as a research object to evaluate the efficiency of the algorithm. The solid-phase Fmoc (SPPS) method, followed by purification by high-performance liquid chromatography (HPLC) was used for synthesis. The molecular weight distribution of the peptide was estimated by mass spectrometry. Peptide identification was performed using the MALDI-TOF MS Ultraflex method. Mass spectra were analyzed using the Mascot program. To confirm the efficiency of the algorithm, the antithrombin effect of the peptide was studied, which was evaluated by the activated partial thromboplastin time (APTT) of human citrate blood plasma coagulation. A decision tree algorithm was developed to predict antithrombin activity and bioavailability of oral peptides. The top-down inductions of decision tree algorithms were used to create the algorithm. The decision tree is pruned if there is a mismatch in the peptide under study. Algorithm criteria or descriptors include amino acid sequence, number of amino acids, molecular weight, clinical potency, body distribution and metabolism index, plasma clearance, and half-life. According to the algorithm, if the result of "Antithrombin Peptide" is positive, it is concluded that it is bioavailable and effective for clinical use. To validate and evaluate the efficiency of the algorithm, a peptide containing antithrombin amino acid sequences was synthesized. The algorithm found the peptide to be antithrombin and bioavailable. The results of the biological activity of the peptide were confirmed in an in vitro experiment. Employing a decision tree method to assess the antithrombin activity and bioavailability of peptides can facilitate the development of effective oral peptides, hence minimizing the development time and the quantity of in vitro and in vivo studies required to validate efficacy.