|
ИСТИНА |
Войти в систему Регистрация |
ИСТИНА ЦЭМИ РАН |
||
Egg components like a basis for development of scientific foundation of technology for products of lipid and protein origin with high level valueстатья
- Авторы: Krasnoshtanova Alla A., Yudina Alesya N.
- Журнал: Butlerov Communication
- Том: 70
- Номер: 6
- Год издания: 2022
- Первая страница: 109
- Последняя страница: 123
- Аннотация: Egg components have a number of useful functional properties due to high content of proteins, phospholipids (including, lecithin), amino acids, vitamins and minerals. Therefore, obtaining of egg components based production of a new generation is promising. The wave-like nature of complex epidemiological situation remains an acute problem of XXI century. To ensure the expression of body’s protective mechanisms against agents of infectious diseases, passive immunization is required. Egg yolk is a rich source of immunoglobulins, the total content of which is more than 100 mg per chicken egg. At the present time, it’s proved the effectiveness of IgY application for diagnostics and treatment of infections caused by p. Aeruginosa; for oral therapy against ESBL-producing gram-negative bacteria; for prevention and treatment of dental caries; for treatment persons infected with HIV-virus; for decreasing of side effects caused by classical methods of cancer therapy. Yolk phospholipids (lecithin) are promising substrate for producing of liposomes, which are used as target drug-delivery systems due to absence of antigenic properties; chemical affinity with natural cell membranes; universality of dimensional characteristics; biodegradability; decreasing of toxic effect of encapsulated drug; site-selective drug action; protection for encapsulated drug against action of gastrointestinal tract enzymes. Egg white contains valuable protein complexes, which are capable to provide additional organoleptic properties for food products. Proteolysis of egg proteins leads to the formation of a wide range of biologically active peptides, characterized by antioxidant, hypotensive, anti-inflammatory, anticoagulant, antimicrobial and immunomodulatory effects. Enzymatic protein hydrolysates have better functional properties in comparison with raw proteins, that enable them to be applied as ingredients for functional food. Therefore, the review of actual knowledge about prospect for egg components application in pharmaceuticals, medicine, veterinary and agriculture is described in this article.
- Добавил в систему: Юдина Алеся Николаевна