Turnip (latin Brassica rapa) is a herbaceous plant from the genus Cruciferous. The root crop is a traditional product that has been producing in Russia since ancient times. This unpretentious herbaceous plant contains many different nutrients. The composition of turnips determines its value as a dietary product. From an economic point of view, the root crop, along with broccoli, can act as a source of biologically active substances like sulforaphane. Processing root crops using extraction will expand the scope of its application. The work presents a laboratory way for producing an extract of sulforaphane, followed by its quantitative determination from turnip varieties Petrovskaya-1. It was shown that the content of sulforaphane turnip extract (0.83 ± 0.03) mg in 1 cm3 extract. Next, the antioxidant ability of the extract was determined. A spectrophotometric study of antioxidant activity using a model adrenaline autooxidation reaction (in vitro) revealed that the aqueous extract has a pronounced antioxidant effect. It was registered that at an exposure time of 5 min, the AOA of the extract was 49.0%, at 10 min it was 13.0%. We can say that the processing of root crops is promising as a source of biologically active substances.
Diabetes mellitus is a group of metabolic diseases characterized by hyperglycemia caused by impaired insulin secretion, insulin action, or both. The World Health Organization identifies 4 types of diabetes: type 1 diabetes is characterized by inadequate production of insulin in the human body, type 2 is characterized by insulin resistance, impaired glucose tolerance and impaired fasting glycemia and gestational diabetes. The following criteria are important in studies of antidiabetic action: the level of glucose in the blood plasma, the level of various types of lipoproteins, the effect on immunity, the antioxidant effect, the level of insulin in the blood plasma, the effect on the intestinal microbiota, structural changes in β-cells of the pancreas glands. Many cultures of fungi are demonstrated high activity against hypoglycaemia, insulin resistance and dyslipidemia. The glucan part is often found in the composition of the investigated mushroom preparations. The β-glucans of fungi are known for their wide and varied biological activities. There is a hypothesis that it is these substances that are responsible for the antidiabetic effect of fungi. According to researchers, it is possible to identify how many possible key mechanisms of action of natural polysaccharides on diabetes mellitus: - an increase in plasma insulin levels and a decrease in the activity of pancreatic glucagon; - an increase in the sensitivity of the insulin receptor and a decrease in insulin resistance; - increased synthesis of glycogen in the liver; - improving the use of glucose by peripheral tissues; - anti-inflammatory effect.
Mushrooms are rich in biologically active substances. Basidiomycete oyster mushroom or Pleurotus ostreatus is not only widely used in food, but also have radioprotection, preventive effect on recurrent respiratory tract infections, hypocholesterolic action, antitumor effect, strong immunostimulatory activity and other beneficial medical effects. It is considered that β-glucans play significant role in the biological activities of the oyster mushroom. The aim of this research was to study the effect of the addition of various β-glucan containing preparations obtained from the submerged biomass of P. ostreatus on the process of milk fermentation and properties of the finished product. Preparations of β-glucans obtained from submerged cultured P. ostreatus biomass were obtained using different extraction protocols. The content of β-glucans in preparations was determined using Assay Kit (Megazyme). Preparations were added to milk in different concentrations before the introduction of starter culture. A starter containing Lactobacillus acidophilus n.v. Er 317/402 strain «Narine» was used for fermentation. The titratable acidity was controlled during the fermentation. Physicochemical, structural-mechanical properties (water holding capacity) of the obtained samples were studied. The sensory evaluation of the products was evaluated. Results show that the addition of preparations increase the glycolytic activity. Structural-mechanical properties of yogurt samples fortified by β-glucan-containing preparations depend on the preparation and its concentration. Sensory evaluation showed that experimental samples differed not only from the control sample but also from each other.
Some plant sources of biologically active substances particularly cruciferous vegetables, both in native form and as extracts, display effects towards carcinogenesis that make these food sources cancer protective and recurrence preventive agents. In the currently developing tendency towards functional foodstuffs like dairy products targeted at nutritional-dependent diseases, development of a dairy beverage containing sulforaphane deserves attention. Creating a recipe for such a product includes: selecting a plant sulforaphane source, testing its compatibility with the milk base, choosing the addition dosage and methods and experimental beverage preparation. In pursuit of these goals in the study, firstly, turnip (Brassica rapa l.) root, an affordable sulforaphane provider, was chosen. Glucoraphanin content in various turnip varieties was determined and the Golden Ball variety selected. Sulforaphane was introduced to milk in turnip purée and aqueous extract forms. The effect of purée/extract dosage on milk fermentation process and the final producťs quality parameters was investigated. Both purée and extract containing products had a pleasant taste with a vegetable note and uniform consistency. Sulforaphane content in 200 g beverage servings was (23.5 ± 2.1) mg and (29.5 ± 0.5) mg (extract), both values approximately one tenth of therapeutic dose estimates, which is enough for cancer preventive purposes.
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