foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2021-4-3-190-196foodsyst-123Research ArticleСтатьиStudies of the content of optical isomers of amino acids in foodИсследования содержания оптических изомеров аминокислот в пищевых продуктахhttps://orcid.org/0000-0002-0038-9744КнязеваА. С.KnyazevaA. S.

Князева Александра Сергеевна — младший научный сотрудник, лаборатория «Научно-методических работ, биологических и аналитических исследований».

109316, Москва, ул. Талалихина, 26.

Тел.: +7-495-676-79-61

Aleksandra S. Knyazeva — junior researcher, Laboratory “Scientific and methodical work, biological and analytical research”, V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences.

26, Talalikhina, 109316, Moscow.

Tel.: +7-495-676-79-61

a.knyazeva@fncps.ruhttps://orcid.org/0000-0001-7693-3032УтьяновД. А.UtyanovD. A.

Утьянов Дмитрий Александрович — кандидат технических наук, научный сотрудник, лаборатория «Научно-методических работ, биологических и аналитических исследований».

109316, Москва, ул. Талалихина, 26.

+7-495-676-79-61

Dmitry A. Utyanov — candidate of technical sciences, research scientist, Laboratory «Scientific and methodical work, biological and analytical research», V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences.

26, Talalikhina, 109316, Moscow.

Tel.: +7-495-676-79-61

d.utyanov@fncps.ruhttps://orcid.org/0000-0002-9140-5390КуликовскийА. В.KulikovskiiA. V.

Куликовский Андрей Владимирович — кандидат технических наук, заведующий лаборатории «Научно-методических работ, биологических и аналитических исследований».

109316, Москва, ул. Талалихина, 26.

Тел.: +-495-676-60-11

Andrey V. Kulikovskii — candidate of technical sciences, a head of laboratory «Scientific and methodical work, biological and analytical research», V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences.

26, Talalikhina, 109316, Moscow.

Tel.: +-495-676-60-11

a.kulikovskii@fncps.ruhttps://orcid.org/0000-0001-5679-3984КурзоваА. A.KurzovaA. A.

Курзова Анастасия — младший научный сотрудник, лаборатория «Научно-методических работ, биологических и аналитических исследований».

109316, Москва, ул. Талалихина, 26.

Тел.: +7-495-676-79-61

Anastasiya A. Kurzova — junior researcher, Laboratory “Scientific and methodical work, biological and analytical research”, V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences.

26, Talalikhina, 109316, Moscow.

Tel.: +7-495-676-79-61

a.kurzova@fncps.ruФедеральный научный центр пищевых систем им. В.М. Горбатова Российской академии наукРоссияV.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of SciencesRussian Federation20211610202143190196Copyright © Knyazeva A.S., Utyanov D.A., Kulikovskii A.V., Kurzova A.A., 20212021Князева А.С., Утьянов Д.А., Куликовский А.В., Курзова А.A.Knyazeva A.S., Utyanov D.A., Kulikovskii A.V., Kurzova A.A.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/123

Food products undergo a wide range of chemical changes during their processing and storage. As a result of such reactions, both new chemical compounds and optical isomerization of compounds already present in the composition can be formed. The second case concerns the formation of D-enantiomers of amino acids from their L-forms. D-forms of amino acids not only have no biological value for the body, but also often have a negative effect on the human body due to the impossibility of metabolizing them and, as a consequence, their accumulation in the body. The aim of the work was to study the quantitative content of D-isomers of amino acids in milk that passed the ultra-pasteurization process and dairy products based on bacterial starter culture. The research results showed that in both cases of the considered technological methods, amino acid isomerization occurs. The highest degree of isomerization was observed in kefir samples relative to other samples. However, from the results obtained, it is not possible to estimate which amino acid is most susceptible to the racemization process, since different samples contained different D-isomers of amino acids. The smallest amount of D-isomers is found in milk that has not undergone any industrial processing. Studies have shown that technological processing of milk inevitably leads to the formation of D-isomers of amino acids, and this, in turn, at least reduces the nutritional and biological value of the product, which makes it necessary to conduct deeper studies in this direction to establish the most important factors in the process of racemization of amino acids in food products.

Пищевая продукция претерпевает большой спектр химических изменений в процессе ее технологической        обработки и хранения. В результате таких реакций могут образовываться как новые химические соединения, так и оптическая изомеризация уже присутствующих в составе соединений. Ко второму случаю относится образование D-энантиомеров аминокислот из их L-форм. D-формы аминокислот не только не обладают биологической ценностью для организма, но и зачастую оказывают негативное влияние на человеческий организм из-за невозможности их метаболизировать и, как следствие, их накопления в организме. Целью работы было исследование количественного содержание D-изомеров аминокислот в молоке прошедшем процессы ультрапастеризации и молочных продуктах на бактериальной закваски. Результаты исследований показали, что в обоих случаях рассмотренных технологических приемов происходит изомеризация аминокислот. Наибольшая степень изомеризации отмечена в образцах кефира относительно других образцов. Однако из полученных результатов нет возможности оценить, какая аминокислота в наибольшей степени подвержена процессу рацемизации, т. к. разные образцы содержали разные D-изомеры аминокислот. Наименьшее количество D-изомеров обнаружено в молоке, которое не подвергалось никаким промышленным технологическим обработкам. Исследования показали, что технологическая обработка молока неминуемо приводит к образованию D-изомеров аминокислот, а это в свою очередь как минимум снижает пищевую и биологическую ценность продукта, что делает необходимым более глубокие исследования в данном направлении для установления наиболее важных факторов процесса рацемизации аминокислот пищевых продуктов.

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The authors declare that there are no conflicts of interest present.