The fate of 51Cr-labelled avidin-carrying biotinylated erythrocytes after intravenous injection in the rat was examined. Surface amino groups of the erythrocyte membrane were modified by biotin N-hydroxysuccinimide ester. The biodistribution and stability of biotinylated erythrocytes in the blood were similar to those of non-biotinylated cells. Both types of cells circulated in the bloodstream for prolonged periods of time without substantial lysis (about 2-3% of injected radioactivity per g of blood for 24-48 hours, no more than 2% of lysis). Both types of erythrocytes were cleared by the spleen. The clearance of biotinylated cells was faster and more pronounced (peak of spleen uptake at 3 hours after injection, up to 35% of injected radioactivity per g of spleen), than that of nonbiotinylated cells (peak of spleen uptake at 24 hours after injection, up to 25% of injected radioactivity per g of spleen). Attachment of avidin to biotinylated cells results in extremely rapid lysis and clearance from the bloodstream (0.17% of injected radioactivity per g of blood 30 min after injection, 100% lysis). Radioactivity was rapidly cleared by the liver (up to 80% of injected dose per g of tissue, 70% per organ). Uptake by the spleen plays only a minor role in the clearance. Considerable lung uptake of avidin-carrying biotinylated erythrocytes was observed. Avidin-carrying biotinylated erythrocytes were lysed by fresh homologous serum in vitro in contrast to biotinylated and native cells. Lysis was eliminated by pretreatment of serum with EDTA or heating, which indicates a complement-dependent mechanism of lysis.

Malt sprouts are an affordable raw material for the isolation of target components, because they have a favorable chemical composition and low cost. Due to the fact that the high content of dietary fiber (up to 18,5%) prevents the absorption of a number of macro- and micronutrients, a series of experiments was conducted, including enzymatic hydrolysis of malt sprouts at different values of the following factors: temperature, duration of enzymatic hydrolysis, malt sprouts concentration (substrate concentration) and the concentration of the enzyme preparation. Celluclast BG (JSC “Novozymes”) with a cellulolytic activity of 3500 u/g was used as an enzyme preparation. Dry matter content in the hydrolysate was taken as an optimization parameter. The results of the experiments were processed by the program Statistica 12.0. The influence of temperature is nonlinear, which implies the existence of some optimal range of action of this factor. The effect of the duration of enzymatic hydrolysis and the concentration of the substrate is significant only with paired interaction of these factors, while simultaneous increase of their values has a negative effect on the dry matter accumulation. The effect of the concentration of the enzyme preparation on the dry matter yield is a linear positive dependence. It was established that the dry matter content in the hydrolysate reaches the maximum values and it is not less than 5.5 % at a temperature of 50.2 C, with the duration of the process of 150 min, the concentration of the substrate of 0.09 and the concentration of the enzyme preparation of 0.04%.

Currently, one of the main directions of development of the food and processing industry is to expand the range of fortified food products using secondary raw materials of grain crops. Secondary raw materials of grain crops include by-products of malt production - malt wheat sprouts, which can be used as a food fortifier. The article presents the results of the research on the micronutrient composition of malt wheat sprouts (12 batches) obtained during the germination of wheat grains of the sort “Moskovskaya-56” for malt. The obtained data on the micronutrient composition and antioxidant activity of malt wheat sprouts make it possible to position them as a functional food ingredient. The presented experimental data can be used in the development of fortified and functional food products with the addition of malt wheat sprouts.

The article presents the results of a study of the enzymatic hydrolysis of barley malt sprouts by cellulolytic enzymes. The influence of the process parameters (temperature, substrate concentration, concentration of the enzyme preparation, duration of the process) on the output of dry substances in the hydrolysate is shown. The results of the experiments were presented by a mathematical model of the process and graphically-in the form of surface projections reflecting the mutual influence of each possible pair of factors on the dry matter content in the hydrolysate. It is found that all the studied factors have an effect on the accumulation of dry substances in the hydrolysate. As a result of optimization the parameters of the enzymatic hydrolysis process, the following parameter values were obtained: temperature - 50 ˚С, duration of enzymatic hydrolysis-89 min, substrate concentration - 0.37 (hydromodule 1:10), concentration of the enzyme preparation - 0.05 %.

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