Preview

Food systems

Advanced search

Specialized meat semi-finished products for prevention of liver diseases

https://doi.org/10.21323/2618-9771-2021-4-3-158-163

Full Text:

Abstract

Dietetic therapy plays an important role in prevention and treatment of non-communicable, alimentary-dependent diseases including the bile duct diseases and chronic liver injury. The medico-biological requirements for the composition and quality of specialized semi-finished products for prevention and treatment of liver diseases are formulated and formalized in the paper. Using the methods of the computer design, the recipe of the specialized minced meat semi-finished product from horse meat, which is nutrient adequate to specific features of nutrition of patients with liver diseases, was developed and optimized. The experimental recipe of minced semi-finished products consists of horse meat of the second grade, soy protein fiber, soy protein isolate, textured soy flour, milk thistle oil meal, chicken eggs, soybean oil, salt, onion, vitamins B1, B2 and E, magnesium and zinc salts. The biological value of the obtained product is characterized by the high indices of the amino acid balance (Cmin=0.99, σс =0.85, U=6.27) and fatty acid balance of lipids ((RLi) I = 1…3 = 0.9 and (RLi) I = 1…6 -0.77). The content of dietary fibers, vitamins B1 and B2 as well as mineral salts of magnesium and zinc in the semi-finished product corresponds to the medico-biological requirements. The effectiveness of the developed product was confirmed in the experiment of the laboratory mice with simulated liver cirrhosis. The results of the assessment on the laboratory animals show that the developed product positively influences the processes of metabolism in the mouse body. The coefficient of protein assimilation in the group of animals fed with the specialized product was 25% higher than in animals received the standard vivarium diet. The biochemical blood analysis showed that intake of the developed product reduced the content of bilirubin, cholesterol, AST and ALT in the animal body by 34.5%, 8.2%, 11.0% and 12.5%, respectively.

About the Authors

O. P. Boleshenko
All-Russian Scientific Research Institute for Grain and Products of its Processing
Russian Federation

Olga P. Boleshenko — candidate of technical sciences, deputy director, AllRussian Scientific Research Institute of Grain and Products of Its Processing.

11, Dmitrovskoe shosse, 127434, Moscow.

Tel.: +7-499-976-30-65



M. A. Aslanova
V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation

Marietta А. Aslanova — candidate of technical sciences, leading scientific worker, Direction of the technology of functional and social nutrition products, Department of functional and specialized nutrition, V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences.

26, Talalikhina str., 109316, Moscow.

Tel.: +7-495-676-95-11



A. L. Bero
V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation

Anna L. Bero — candidate of technical sciences research associate, Department of functional and specialized nutrition, V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences.

26, Talalikhina str., 109316, Moscow.

Tel: +7-495-676-95-11



References

1. Aslanova, M.A., Derevitskaya, O.K., Dydykin, A.S. (2018). Functional meat products: problems and prospects. Meat Industry, 3, 38-42. (In Russian)

2. Pogozheva, A.V. (2018). The basic principles of clinical nutrition in diseases of the digestive system. Medical Opponent, 3, 36-41. (In Russian)

3. Kaganov, B.S., Sharafetdinov, Kh. Kh. (2015). Diet therapy in diseases of the hepatobiliary system. Nutrition, 5(3), 5-12. (In Russian)

4. Bischoff, S. C., Bernal, W., Dasarathy, S., Merli, M., Plank, L. D., Schutz, T. et al. (2020). ESPEN practical guideline: Clinical nutrition in liver disease. Clinical Nutrition, 39(12), 3533-3562. https://doi.org/10.1016/j.clnu.2020.09.001

5. Andreev, D.N., Maev, I.V., Dicheva, D.T., Kuznetsova, E.I. (2017). Diagnosis and treatment of non-alcoholic fatty liver disease: a review of European guidelines in 2016 Consilium Medicum, 19(8), 8-13. http://doi.org/10.26442/2075-1753_19.8.8-13 (In Russian)

6. Miller, E. F. (2020). Nutrition Management Strategies for Nonalcoholic fatty liver disease: Treatment and prevention. Clinical Liver Disease, 15(4), 144-148. http://doi.org/10.1002/cld.918

7. Vorobyeva, V.M., Vorobyeva, I.S., Morozov, S.V., Sasunova, A.N., Kochetkova, A.A., Isakov, V.A. (2021). Specialized products for dietary correction of the diet of patients with non-alcoholic steatohepatitis. Problems of Nutrition, 90(2), 100-109. https://doi.org/10.33029/0042-8833-2021-90-2-100-109 (In Russian)

8. Pilat, T.L., Kuzmina, L.P., Lashina, E.L., Kolyaskina, M.M., Bezrukavnikova, L.M., Bessonov, V.V. et al. (2020). Experience of application of specialized food product of dietary therapeutic and dietary preventive nutrition in case of inflammatory diseases of gastrointestinal tract. Medical Council, 4, 107-113. https://doi.org/10.21518/2079-701X-2020-4-107-113 (In Russian)

9. Uspensky, Yu. P., Balukova, E.V (2017). Non-alcoholic fatty liver disease: current therapeutic prospects. Medical Alphabet, 3(27(324), 25-32. (In Russian)

10. Puri, P., Dhiman, R. K., Taneja, S., Tandon, P., Merli, M., Anand, A. C. et al. (2021). Nutrition in chronic liver disease: Consensus statement of the indian national association for study of the liver. Journal of Clinical and Experimental Hepatology, 11(1), 97-143. https://doi.org/10.1016/j.jceh.2020.09.003

11. Dydykin, A.S., Aslanova, M.A. (2015). Functional products on a meat basis. Vsyo o myase, 6, 28-29. (In Russian)

12. Lisitsyn, A.B., Sizenko, E.I., Chernukha, I.M., Aleksakhina, V.A., Semenova, A.A., Durnev, A.D. (2007). Meat and healthy food. Moscow: VNIIMP. — 289 p. ISBN 5-901768-18-3 (In Russian)

13. Garcia, M. P. M. (2011). Nutritional support in the treatment of chronic hepatic encephalopathy. Annals of Hepatology, 10(SUPPL. 2), S45-S49. https://doi.org/10.1016/S1665-2681(19)31606-0

14. Badiani, A., Nanni, N., Gatta, P. P., Tolomelli, B., Manfredini, M. (1997). Nutrient profile of Horsemeat1. Journal of Food Composition and Analysis, 10(3), 254-269. https://doi.org/10.1006/jfca.1997.0540

15. Namsaraeva, Z. M., Khamaganova, I. V., Damdinova, T. Ts. (2021). New functional product from horsemeat in sauce. Food processing: techniques and technology, 51(1), 77-85. https://doi.org/10.21603/2074-9414-2021-1-77-85 (In Russian)

16. Gavrilov, A.F., Zhulikov, V.O. (2009). Functional properties of soybeans as the basic consumer characteristics of products of their processing. Food processing: techniques and technology, 2(13), 16-19. (In Russian)

17. Chernova, A.V., Shilina, A.A., Titova, I.M, (2014, 13-14 November). Identification of the antioxidant activity of soy isoflavones in high-readiness fish culinary semi-finished products. In the collection: Food security: scientific, personnel and information support. Voronezh, Russia. (In Russian)

18. Sarries, M. V., Murray, B. E., Troy, D., Beriain, M. J. (2006). Intramuscular and subcutaneous lipid fatty acid profile composition in male and female foals. Meat Science, 72(3), 475-485. https://doi.org/10.1016/j.meat-sci.2005.08.014

19. Lanza, M., Landi, C., Scerra, M., Galofaro, V., Pennisi, P. (2009). Meat quality and intramuscular fatty acid composition of sanfratellano and haflinger foals. Meat Science, 81(1), 142-147. https://doi.org/10.1016/j.meatsci.2008.07.008

20. Lorenzo, J. M., Sarries, M. V., Tateo, A., Polidori, P., Franco, D., Lanza, M. (2014). Carcass characteristics, meat quality and nutritional value of horsemeat: A review. Meat Science, 96(4), 1478-1488. https://doi.org/10.1016/j.meatsci.2013.12.006

21. Lorenzo, J. M., Pateiro, M. (2013). Influence of type of muscles on nutritional value of foal meat. Meat Science, 93(3), 630-638. https://doi.org/10.1016/j.meatsci.2012.11.007

22. Franco, D., Rodriguez, E., Purrinos, L., Crecente, S., Bermudez, R., Lorenzo, J. M. (2011). Meat quality of “galician mountain” foals breed. effect of sex, slaughter age and livestock production system. Meat Science, 88(2), 292-298. https://doi.org/10.1016/j.meatsci.2011.01.004

23. Baeva, V.M. (2004). Milk thistle seeds-Sylibi seed. Treatment with plants: the basics of phytotherapy: a textbook. Moscow: Astrel, 2004. ISBN 5-17023217-9 (АСТ). (In Russian)

24. Ramazanov, A. Sh., Balaeva, Sh. A., Shakhbanov, K. Sh. (2019). CHEMICAL composition of fruit and oil silybum marianum, growing in the territory of the Republic of Dagestan. Khimija rastitel'nogo syr'ja, 2, 113-118. https://doi.org/10.14258/jcprm.2019024441 (In Russian)

25. Ramazanov, A. Sh., Balaeva, Sh. A., (2020). Amino acid composition of fruits silybum marianum, growing in the territory of the Republic of Dagestan. Khimija rastitel'nogo syr'ja, 3, 215-223. https://doi.org/10.14258/jcprm.2020036434

26. Merli, M., Berzigotti, A., Zelber-Sagi, S., Dasarathy, S., Montagnese, S., Genton, L. (2019). EASL clinical practice guidelines on nutrition in chronic liver disease. Journal of Hepatology, 70(1), 172-193. https://doi.org/10.1016/j.jhep.2018.06.024

27. Zhao, M., Chen, S., Ji, X., Shen, X., You, J., Liang, X. et al. (2021). Current innovations in nutraceuticals and functional foods for intervention of non-alcoholic fatty liver disease. Pharmacological Research, 166, 105517. https://doi.org/10.1016/j.phrs.2021.105517


Review

For citations:


Boleshenko O.P., Aslanova M.A., Bero A.L. Specialized meat semi-finished products for prevention of liver diseases. Food systems. 2021;4(3):158-163. (In Russ.) https://doi.org/10.21323/2618-9771-2021-4-3-158-163

Views: 215


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


ISSN 2618-9771 (Print)
ISSN 2618-7272 (Online)