References

foodsyst

Food systems

Пищевые системы

2618-97712618-7272

Федеральный научный центр пищевых систем им. В.М. Горбатова РАН

10.21323/2618-9771-2025-8-4-583-594

foodsyst-924

Research Article

Статьи

Squalene — a natural biologically active component of nutrition of the 21st century

Сквален — природный биологически активный компонент питания 21 века

https://orcid.org/0000-0003-4107-7277

Ульрих

Е. В.

Ulrikh

E. V.

Ульрих Елена Викторовна — доктор технических наук, профессор, кафедра инжиниринга технологического оборудования

236022, Калининград, проспект Советский, 1

Elena V. Ulrikh, Doctor of Technical Sciences, Professor, Department of Technological Equipment Engineering

1, Prospekt Sovetskiy, 236022, Kaliningrad

elena.ulrikh@klgtu.ru

https://orcid.org/0000-0001-7910-8388

Сухих

С. А.

Sukhikh

S. A.

Сухих Станислав Алексеевич — доктор технических наук, доцент, заведующий лабораторией

236041, Калининград, ул. А. Невского, 14

Stanislav A. Sukhikh, Doctor of Technical Sciences., Docent, Head of Laboratory

14, Nevsky str., 236041, Kaliningrad

stas-asp@mail.ru

https://orcid.org/0000-0001-5026-7510

Самусев

И. Г.

Samusev

I. G.

Самусев Илья Геннадьевич — кандидат физико-математических наук, врио проректора по научной работе

236041, Калининград, ул. А. Невского, 14

Ilya G. Samusev, Candidate of Physico-Mathematical Sciences, Acting ViceRector for Research

14, Nevsky str., 236041, Kaliningrad

is.cranz@gmail.com

https://orcid.org/0000-0002-4921-8997

Бабич

О. О.

Babich

O. O.

Бабич Ольга Олеговна — доктор технических наук, доцент, директор Научно-образовательного центра

236041, Калининград, ул. А. Невского, 14

Olga O. Babich, Doctor of Technical Sciences, Docent, Director of the Scientific and Educational Center

14, Nevsky str., 236041, Kaliningrad

olich.43@mail.ru

Калининградский государственный технический университетРоссияKaliningrad State Technical UniversityRussian Federation

Балтийский федеральный университет им. И. КантаРоссияImmanuel Kant Baltic Federal UniversityRussian Federation

2025

28012026

84583594

2026

Ульрих Е.В., Сухих С.А., Самусев И.Г., Бабич О.О.

Ulrikh E.V., Sukhikh S.A., Samusev I.G., Babich O.O.

Данная работа распространяется под лицензией Creative Commons Attribution 4.0.

This work is licensed under a Creative Commons Attribution 4.0 License.

https://www.fsjour.com/jour/article/view/924

Squalene is a carbon-containing organic compound of the triterpene series. It is a precursor of many vitamins, hormones and sterols in a body of mammals, plants, fungi and bacteria. The purpose of this scientific literature review was to systematize data on the physicochemical properties of squalene, sources and methods of its production, as well as to reveal the advantages of using squalene in the formulations of modern functional foods and nutrients. Squalene is easily oxidized by molecular oxygen, as a result of which double bonds are converted into an oxidized form by the chain reactions in which Pi-bonds or π-bonds (unsaturated carbon atoms) are broken and active oxygen radicals are attached to them; as a result saturated forms of the molecule are produced. Squalene is especially abundant in vegetable oils of olive, amaranth, palm, as well as in lupine bean and rice germ oils. Squalene is involved in the biosynthesis of phytosterol, cholesterol, and vitamin D; it protects human skin from UV radiation and other oxidative effects, regulates the cardiovascular system, has the ability to capture free radicals and bind toxic compounds and carcinogens. In the case of using exogenous squalene, it is possible to slow down the growth of tumor cells and reduce the negative impact of oxidative stress. This study presents the main physicochemical properties of natural squalene, provides information on various sources and various strategies for obtaining squalene. The article discusses the therapeutic potential of squalene and the prospects for its application in the formulation of modern functional food products and nutrients. This study will contribute to the search process for new research directions in the field of obtaining squalene from plant raw materials, bacteria, fungi, microalgae, and will also serve as a potential for the development of strategies for increasing the stability and bioavailability of squalene, as well as the development of engineering approaches to large-scale production of functional foods and nutrients based on squalene.

Сквален — углеродсодержащее органическое соединение тритерпенового ряда, являющийся предшественником многих витаминов, гормонов и стеринов у млекопитающих, растений, грибов и бактерий. Цель настоящего литературного обзора — систематизировать данные о физико-химических свойствах сквалена, его источниках и методах получения, а также показать преимущества его применения в рецептурах современных функциональных продуктов питания и нутриентов. Сквален легко окисляется молекулярным кислородом, в результате чего двойные связи переходят в окисленную форму посредством цепных реакций, при которых π-связи / пи-связи (ненасыщенные атомы углерода) разрываются и к ним присоединяются активные радикалы кислорода, образуя насыщенные формы молекулы. Особенно много сквалена содержится в растительных маслах плодов оливы, амаранта, пальмы, а также в маслах бобов люпина и зародышей риса. Сквален участвует в биосинтезе фитостерола и холестерина, витамина Д, защищает кожу человека от УФ-облучения и иного окислительного воздействия, регулирует работу сердечно-сосудистой системы, обладает способностью улавливать свободные радикалы и связывать токсические соединения и канцерогены. В случае применения экзогенного сквалена можно замедлить рост опухолевых клеток и снизить отрицательное влияние окислительного стресса. В данном исследовании представлены основные физико-химические свойства природного сквалена, приведены сведения о различных источниках и стратегиях его получения. В статье обсуждается терапевтический потенциал сквалена и перспективы его применения в рецептуре современных функциональных продуктов питания и нутриентов. Настоящее исследование может способствовать выявлению новых направлений в области получения сквалена из растительного сырья, бактерий, грибов и микроводорослей. Кроме того, оно формирует научный задел для разработки стратегий повышения стабильности и биодоступности сквалена, а также инженерных подходов к крупномасштабному производству функциональных продуктов и нутриентов на его основе.

получение скваленасвойства скваленаисточники скваленафункциональные продукты питаниябиологически активные свойства

obtaining squaleneproperties of squalenesources of squalenefunctional foodsbiologically active properties

Исследование выполнено за счет гранта Российского научного фонда (проект № 25-26-20129, https://rscf.ru/ project/25-26-20129/ «Разработка биологически активных добавок на основе сквалена для профилактики сердечно-сосудистых заболеваний моряков транспортного флота Калининградской области»)

The study was supported by a grant from the Russian Science Foundation (project No. 25-26-20129, https://rscf.ru/project/25-26-20129/ «Development of biologically active additives based on squalene for the prevention of cardiovascular diseases in sailors of the transport fleet of the Kaliningrad Region»)

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