Vol 24, No 11 (2021)

Relevance. Preservation of anti-oxidative protection of milk is important for preservation of biological properties and taste of the product. The most sensitive marker of activation of free radical processes is oxidative modification of proteins, which served as the basis for determining its level during milk storage. The purpose of the study. Determine the intensity of spontaneous and metal-catalyzed oxidative modification of proteins in the early shelf life of milk. Material and methods. The material of the study was samples of drinking pasteurized milk. To identify the state of oxidative modification of proteins in the early shelf life, milk samples were stored at oxygen access and a temperature of 3-4 °C. In some samples of milk, dihydroquercetin was added at a dose of 0.25 mg/L. The formation of derivatives of carbonyl amino acid derivatives was determined by their reaction with 2,4-dinitrophenylhydrazine with the registration of dinitrophenylhydrazones on the UNICO 2800 spectrophotometer with various wavelengths from 230 to 535 nm. Results. When determining the spontaneous oxidative modification of proteins after 48 hours of milk storage under aerobic conditions, no significant accumulation of carbonyl protein derivatives was detected. In the induction of free radical processes by the addition of iron ions and hydrogen peroxide, the total content of all products of oxidative carbonylation of proteins increases after 48 hours of storage of milk under aerobic conditions by 53%, both due to aldehyde derivatives and ketones. Induction of oxidative processes by iron leads to the formation of carbonyl derivatives of amino acids of a neutral and basic nature. After 48 hours of milk storage, the re-serve-adaptation potential for both aldehydes and ketone-dinitrophenylhydrazones increases. Dihydroquercetin at a dose of 0.25 mg/l inhibits the activation of metal-catalyzed modification of milk proteins after 48 hours of milk storage under aerobic conditions at a temperature of 3-4 °C. Conclusion. Indicators of the level of Indicators of the level of carbonyl derivatives of milk proteins can serve as an additional marker for assessing the biological value and shelf life of milk.

Vitamin D is an essential hydrophobic micronutrient. There are at least seven different forms of vitamin D, however, only D2 and D3 are considered to be its biologically active forms in the human body. Besides its primary functions of calcium homeostasis and bone metabolism, vitamin D exerts a number of additional biological effects. For instance, it is a powerful immunomodulator. Lack of vitamin D is primarily associated with osteoporosis and rickets. Moreover, vitamin D deficiency can aggravate the risks of cardiovascular diseases, autoimmune diseases, and even tumour genesis. At the same time, vitamin D can be extremely toxic if taken in excess. As a consequence of vitamin D hypervitaminosis, severe impairment in calcium metabolism may occur and can result in neuropsychiatric abnormalities, gastrointestinal, renal, or cardiovascular disorders. The human body mainly obtains vitamin D3 by endogenously biosynthesizing it from cholesterol in the skin in presence of ultraviolet radiation. The richest food source of vitamin D3 is oily sea fish. Much smaller amounts of calciferol are found in dairy products, eggs, or liver. Mushrooms are also capable of accumulating vitamin D under the influence of sunlight, but they store vitamin D in its less active form - vitamin D2. Despite the presence of different forms of vitamin D in various foods, it is extremely difficult to compensate for its need if relied only on food, even for people who regularly include fish in their diet. And while vegetarians and vegans consume significantly less vitamin D and generally have lower serum concentrations, the entire population of extratropical regions is highly susceptible to calciferol deficiency, regardless of their diet. Therefore, it seems reasonable to regularly screen the vitamin D supply, especially for people living in high latitudes, no matter which diet they follow.

Aim. To study gender and age characteristics of the content of macronutrients Ca, K, Mg, Na, P in the hair of representatives of the population of Western Kazakhstan. Material and methods. A one-time cross-sectional study was carried out in the West Kazakhstan and Aktobe regions of the Republic of Kazakhstan. We examined 609 adult residents permanently residing in the studied region: 391 women (64.2%) and 218 men (34.8%) aged 18 to 60 years. Investigations of the macroelement composition of hair were carried out using inductively coupled plasma mass spectrometry. Results. The content of macronutrients Ca, K, Mg, Na, P in hair had gender differences with higher concentrations of P, K, Na in men, and Ca, Mg in women. In the hair of men and women, the concentrations of K and Na significantly changed with age. At the age of 50-54 and 55-60 years, the content of K in the hair of men was 211% and 185% higher, and the content of Na was 237% and 177% higher than in men aged 18-24 years. The content of K in the hair of women 55-60 years old was significantly higher than in the age categories 18-24; 30-34 and 35-39 years old by 242%, 76% and 105%, respectively. The Na content in the hair of women 55-60 years old was significantly higher than that of those aged 18-24; 25-29 years old; 30-34; 35-39 and 40-44 years by 158%, 141%, 139%, 85% and 104%, respectively. In multivariate linear regression analysis, age, sex, BMI predicted the content of Ca, Mg, K, Na. Conclusions. The content of macronutrients in the hair of the adult population of Western Kazakhstan has gender differences with higher concentrations of P, K, Na in men, and Ca, Mg in women. The content of K and Na in hair of men and women significantly increases with age. Changes in the content of K and Na in hair observed with age can be associated with the aging process and a decrease in the functional capabilities of the body. An increase in BMI leads to an increase in the level of Na and K and a decrease in the level of Ca and Mg in the hair.

Relevance. It is generally recognized that for the normal functioning of a healthy person, the regular intake of sufficient amounts of vitamins and minerals with food is necessary. Every year vitamin and mineral complexes are becoming more and more popular. Macro- and micronutrients in combination with hormones, vitamins, amino acids and enzymes play an important role in the metabolism of the body and their interaction determines the normal course of physiological processes. Any disorders of micronutrient balance, whether as a result of any disease or other causes of imbalance, need to be corrected. One of the correction methods may be to correct the imbalance by adding appropriate spices and vegetable herbs containing the necessary micronutrients to the food. Material and methods. The content of macronutrients in different plants is characterized by relatively close values, while the content of micronutrients varies greatly. Such specificity of plants on their qualitative and quantitative structure causes interest of their use in practical medicine. The aim of the present study is to investigate the macro- and micronutrient composition of various vegetable herbs and spices. Results. The neutron activation analysis method was used to study the macro- and micronutrient composition of vegetable herbs and spices used in the Central Asian cuisine. It was shown that celery, mint and basil are the richest in qualitative and quantitative content of elements (Co, Fe, Mn, Mo, Rb, Se, Zn) among vegetable herbs. The highest content of iron among spices was found in turmeric -4 mg/g and cumin (zira) - 0.58 mg/g. Conclusion. The use of such spices and vegetable herbs not only improves the taste quality of cooked food, but also makes it possible to eliminate the imbalance of elements in the human body.