The effective management of agro-industry organic waste for developing high-commercial-value products is a promising facet of the circular economy. Annually, more than 550,000 tons of waste that is potentially rich in biologically active substances is generated worldwide while processing onions (Allium cepa L.). The antioxidant potential of red, yellow, and white onion husks was studied using FRAP, ORAC, chemiluminescence, and UPLC-ESI-Q-TOF-MS analysis methods. The extraction of phenolic compounds from onion husks was more effective when using an aqueous solution of 70% ethanol as compared with water. Ethanolic extract from red onion husks exhibited the highest TAC_ORAC and TAC_FRAP values, averaging 2017.34 µmol-equiv. Trolox/g raw material and 2050.23 µmol-equiv. DQ/g raw material, respectively, while the white onion exhibited much lower levels of antioxidants. According to the chemiluminescence results, it was determined that the red and yellow onion husks contained antioxidants of three types of power, while white onion husks only contained medium and weak types. The highest content of flavonoids was found in red onion husks, averaging 1915.90 ± 9.92 µg-eq. DQ/g of raw material and 321.42 ± 2.61 µg-eq. DQ/g of raw material for ethanol and water, respectively, while yellow onion husks exhibited 544.06 ± 2.73 µg-eq. DQ/g of raw material and 89.41 ± 2.08 for ethanol and water, respectively. Quercetin and its glycosides were the most representative flavonoids, and a number of substances with different pharmacological and biological properties were also identified.

Functional foods promote health benefits in human metabolism, with bioactive compounds acting as therapeutic agents. The aim was to investigate the biological effects of a pâté made of pork hearts and aortas, minced, sterilised and packed in tins. Adults (61–66 years old) with a body mass index of 26.4–60.7 kg/m² (n = 36) were randomly divided into two groups: one group consumed a low-calorie diet (LCD), while the other consumed an LCD with the developed meat product (MP) for 28–30 days. Serum biochemical parameters, anthropometry and blood pressure were measured. Consumption of an LCD + MP by experimental group participants helped to maintain reduced cholesterol levels. The difference in total cholesterol was significantly different (p = 0.018) from that of the control group, mainly due to the difference in low-density lipoprotein cholesterol (p = 0.005). Six peptides with potential cholesterol-binding properties and four peptides with potential antioxidant activity were identified in the MP, while elevation of the content of two peptides with potential angiotensin-converting enzyme-inhibitory activity was detected in patients’ plasma. Intervention with the MP can be considered as a supportive therapy to the main treatment for medical cardiovascular diseases due to a positive effect on serum cholesterol.

Antioxidants play a very important role in the food industry. Recently, both science and industry have shown substantial preference for natural antioxidants, including searching for antioxidant substances from natural sources without undesirable side effects. The purpose of this study was to evaluate the effect of adding Allium cepa husk extract at a volume of 68 or 34 $\mathsf{\mu }$L/g of unsalted blanched materials to replace 34% and 17% of the beef broth, respectively, which corresponded to a total antioxidant capacity (TAC) of 44.4 or 22.2 $\mathsf{\mu }$mol-equiv. Q/100 g meat pté (i.e., 13.42 or 6.71 mg of quercetin/100 g meat pté), on the quality and safety indicators of the developed meat pté. The TAC according to a ferric reducing antioxidant power assay, thiobarbituric acid reactive substances, and physicochemical and microbiological characteristics were determined during the storage of the meat pté. Proximal and UPLC-ESI-Q-TOF-MS analyses were also performed. The addition of yellow onion husk ethanolic extract to the meat pté at both volumes allowed the maintenance of an increased content of antioxidants, which contributed to a decrease in the generation of secondary products of lipid peroxidation for 14 days of storage at 4 ${}^{\circ }$C. The results of the microbiological analyses showed that the developed meat ptés were safe according to all indicators of microbial spoilage within 10 days of production. The results supported the use of yellow onion husk extract in the food industry to contribute to improving the functionality of meat products, developing products for a healthy lifestyle, and providing clean-label foods without or with a minimal content of synthetic additives.

Настоящая работа посвящена изучению эффектов лейтрагина, опиоидного пептида — аналога эндогенного динорфина 1-6, на выживаемость животных в экспериментальной фатальной модели «цитокинового шторма» и острого респираторного дистресс-синдрома (ОРДС) у мышей линии C57Bl/6Y при разных режимах введения. Актуальность поиска новых средств лечения ОРДС связана с пандемией COVID-19, для которого эти факторы обуславливают тяжелое течение болезни. Нами впервые показано, что введение лейтрагина в сочетанном режиме, внутримышечная инъекция плюс ингаляция, приводило к статистически значимому повышению выживаемости животных как в режиме лечения (после индукции ОРДС), так и при профилактическом курсовом введении (до индукции ОРДС). Лейтрагин многократно снизил коэффициенты риска гибели животных с ОРДС относительно контроля. Обнаруженное нами профилактическое действие лейтрагина заслуживает особого внимания, т. к. оно позволяет предотвратить возникновение заболевания, переход легкой стадии поражения легких в тяжелую, а также уменьшить риск развития ОРДС и снизить риск летального исхода. Таким образом, использование лейтрагина может быть новым эффективным подходом к лечению и профилактике респираторных заболеваний, сопровождающихся «цитокиновым штормом» и ОРДС, в т. ч. коронавирусной инфекции COVID-19.

Protein hydrolysates are a promising active component in specialized food products. Due to the presence of bioactive peptides with enzyme inhibiting activity in their composition, protein hydrolysates exert different physiological effects. The aim of the research was to establish the potential hypoglycemic activity of the protein hydrolysate of broiler chicken stomachs in whey and to develop a beverage on its basis for patients with diabetes mellitus. Protein hydrolysates obtained from microbial fermentation of muscular stomachs of broiler chickens in whey were assessed by UHPLC coupled to mass-spectrometry. Using the BioPEp database, the molecular weight distribution of peptides in the hydrolysates was determined. In addition, bioactive peptides showing the inhibitory activity toward enzymes dipeptidyl peptidase‑4 and amylase were revealed. Based on the obtained hydrolysates, recipes of beverages for patients with diabetes mellitus were modeled in the Excel software program with regard to the recommendations for nutrition of this population group. According to the obtained recipes, beverages were produced in the laboratory conditions and their taste was assessed. An effect of the beverage on glucose reduction in the blood of laboratory animals was assessed upon single peroral administration with a dose of 1.3 ml before the main meal. The results of the investigation of the peptide composition of protein hydrolysates showed the presence of bioactive peptides (SY, VW, SW) in them with the inhibitory activity toward enzymes dipeptidyl peptidase‑4 and amylase confirmed by the BioPep database. The highest amount of the above indicated bioactive peptides (37.1 mg/100 g hydrolysate) was in the protein hydrolysate produced by fermentation of raw materials with propionic acid bacteria. The beverage produced on the basis of the protein hydrolysate and lemon juice was more acceptable for consumers in terms of taste than the beverage with the taste of cacao. The results of the in vivo trials showed that the beverage based on the protein hydrolysate was effective in reducing sugar in blood of both healthy rats and rats with diabetes mellitus. The blood sugar level in the healthy animals of the G1 group (without using the beverage) increased by 151% relative to the initial values, which was a higher value compared to the G2 group (with the use of the beverage), where an increase was 87%. A more significant growth in the blood sugar level (61% relative to the initial values) was also observed in the ill animals in the G3 group (without using the beverage), while this increase was 46% in the G4 group (with the use of the beverage). Thus, the results of the study show the prospects of using the protein hydrolysates from broiler chicken stomachs in whey as an active hypoglycemic component in beverages for patients with diabetes mellitus. However, more profound research is necessary including studies on the representative group of patients.

Unfair production and products that do not comply with the declared labeling are currently an acute problem in the field of technical regulation, including with regard to food safety and quality. Given the high added value and multicomponent composition, finished meat products are among the most susceptible to adulteration. Despite the best efforts of regulatory agencies to counteract these inconsistencies, the hidden substitution of cheaper or lower-grade meats is still widespread. One of the main tasks facing research laboratories and testing centers today is the detection of falsification of food products, as well as standardization and certification of techniques necessary to solve such problems. The manufacturer, aware of the current control methods, can go to the deception, using vegetable protein, new unregistered feed additives. To determine the complex changes that occur in products, it is necessary to use methodological approaches in which it is possible to reliably determine these changes. The paper presents an overview of the most commonly used methodologies for assessing the component composition of meat products. Quality assessment of meat products includes control of components of finished products. The most difficult task is to determine the proportion of muscle protein in multicomponent meat products that have undergone heat treatment.