Dietary supplementation based on sea buckthorn and rosehip oils with added chokeberry extract was studied. We added the dietary supplement to the feed mixtures for laboratory animals. The possible toxicological effects and hypocholesterolemic, hepatoprotective activity of the dietary supplement in vivo were studied. After the observation period (6 weeks), no significant changes were found in the mass of organs and blood serum of laboratory animals (p > 0.05). However, there was a decrease in hypercholesterolemic indicators. Regular consumption of sea buckthorn and rosehip oils with added chokeberry extract (dietary supplement “ESB-1”) by laboratory animals inhibited the activity of liver enzymes and increased the antioxidant activity of blood serum (after the subcutaneous injection of sunflower oil/oil solution of carbon tetrachloride) but was not sufficient to bring them to physiological standards. The hypocholesterolemic and antioxidant properties of our dietary supplement already allow us to consider it a component of functional food products or a dietary supplement base. However, the full range of its biologically active properties, including the hepatoprotective function and regulation of metabolic disorders, has not been studied yet, which sets the direction of further research in vivo models and clinical practice to confirm its effectiveness in humans.

This article describes the effect of organic acids and ultrasound on the physiological and biochemical properties of yeast, which was used to obtain biologically active peptides. The research featured brewer’s yeast S. cerevisiae W-34/70 cultivated in 11% beer wort. A mix of Krebs cycle acids served as an activator. It included succinic, malic, fumaric, citric, and oxaloacetic acids (1:1:1:1:1). The concentration of the Krebs cycle acids was 1 × 10⁻¹⁰ M/L at 1% to the suspension volume. The ultrasound treatment had an intensity of 10 W/m² and lasted 3–10 min. The combined effect increased the fermentation activity of the yeast by 98%. The activity of individual biocatalysts of constructive and energy metabolism rose by 108–330%, while that of proteolysis enzymes increased by 15% in comparison with the samples exposed to individual factors. The stimulation increased the rate of amine nitrogen consumption by the yeast. The amount of accumulated amino acids was larger by 80% than in the control, and that of protein larger by 7%. The maximal content of the synthesized protein was reached 1–2 h earlier. The combination of chemical and physical factors intensified the biosynthesis of protein and its intermediates during yeast processing, thus facilitating the subsequent extraction of biologically valuable components.

The current trend in dietary supplements and functional foods is the use of lipophilic bioactive compounds. The sea buckthorn (Hippóphae rhamnoídes) contains some such compounds: polyunsaturated fatty acids, tocopherols, and carotenoids. Lipophilic components are best distributed using oil-in-water emulsions, which ensures their high bioavailability. A significant property of emulsions is colloidal and oxidative stability, so the choice of emulsifiers that have both surface-active properties and antioxidant activity is an important area of research for making new types of food emulsions. The purpose of this study is the development and refinement of an emulsified biologically active food additive containing sea buckthorn products (pulp, juice, and oil) and stabilized with soy phospholipids. We studied the fruits of Chuyskaya, Orange, and Prevoskhodnaya sea buckthorn varieties growing in the Altai Territory. As we analyzed their composition, we chose the Chuyskaya variety for making the emulsion. The fruits contain 5.30 ± 0.1% of lipids including 16.8 ± 0.5 mg/100 g of carotenoids and 10.5 ± 0.5 mg/100 g of tocopherols. To choose the emulsifier we studied the fractional and fatty acid composition of the soy and sunflower phospholipids with different hydrophilic-lipophilic balances (HLB). We made the emulsions containing sea buckthorn oil and pulp of its different layers, soybean oil, and phospholipids by dispersion using an HG-15D homogenizer. The study of the colloidal stability showed that the most stable (99.5%) are the emulsions containing a mixture of hydrolyzed soybean phospholipids (HLB = 7) and fractionated soybean phospholipids (HLB = 3). The best ratio is 40:60. We examined the oxidative stability of the emulsions by provoking accelerated oxidation. The emulsions containing 1.5% of a soy phospholipids mixture showed the best oxidative stability. The resulting direct oil-in-water fine emulsion contains polyunsaturated fatty acids (PUFAs), tocopherols, β-carotene, and essential phospholipids. For this reason, the emulsion can be used to make biologically active food supplements (also encapsulated) and as part of special nutrients.

In this article, the properties of bacterial concentrates of lactic acid microorganisms were studied with the aim of their use in the production of food product

The possibility of creating a vegetable-creamy spread using probiotics and prebiotics have been investigated. The generally accepted and original research methods are used. Probiotic microorganisms suitable for biological souring of milk are analyzed. The most suitable strains of lactic acid cultures for the production of vegetable cream spreads were selected: Streptococcus salivarius subsp. thermophilus (P 20) and Lactobacillus delbrueckii subsp. bulgaricus (D). It is established that milk fermented using selected cultures has the most favourable characteristics. A new recipe and technology of a functional vegetable-creamy spread with the addition of biologically fermented milk and inulin have been developed. The organoleptic and physicochemical properties of the finished product are investigated.