Resveratrol and 2-Ethyl-6-Methyl-3-Hydroxypiridine N-Acetyl Cysteinate as Protecting Agents upon the Stress Exposure.

The increased generation of reactive oxygen species (ROS) by mitochondria under stress conditions leads to lipid peroxidation (LPO) as a consequence of the ROS interactions with polyunsaturated fatty acids in the lipid bilayer of cell membranes, causing their damage. It was assumed that chemical preparations that reduce the excessive ROS generation by mitochondria should exhibit protecting properties under oxidative-stress conditions. In this context, the antioxidants resveratrol (RSV) and 2-ethyl-6-methyl-3-hydroxypyridine N-acetylcysteinate (NAC-3-HP) were examined as potential chemical protectors upon the exposure to stress, able to maintain the functional state of mitochondria.

The relationship between the structure and functionality of essential PUFA delivery systems based on sodium caseinate with phosphatidylcholine liposomes without and with a plant antioxidant: an and study.

The aim of this work was to establish the main relationship between the structure and functionality of supramolecular complexes formed by sodium caseinate (SC) with phosphatidylcholine (PC) liposomes filled with fish oil (FO) to an equal mass ratio of n-3 to n-6 polyunsaturated fatty acids (PUFA) in the absence and presence of one of the most effective plant antioxidants, namely the essential oil of clove buds (EOC). The functionality of the supramolecular complexes (SC-PC-FO and SC-PC-FO-EOC) was considered from the point of view of the possibility of their use as effective delivery systems for long-chain n-3 PUFAs (eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids from FO). The laser light scattering method was used in the static, dynamic and electrophoretic modes to characterize the structure and thermodynamic parameters of the supramolecular complexes in an aqueous medium.

[Binding of Volatile Organic Compounds to Edible Biopolymers].

Capillary gas chromatography was used to study the influence of the composition and structure of different edible polymers (polysaccharides, vegetable fibers, and animal protein gelatin) on the binding of essential oil components. The retention of volatile organic compounds on biopolymers was shown to depend on their molecule structure and the presence, type, and position of a functional group. The maximum extent of the binding was observed for nonpolar terpene and sesquiterpene hydrocarbons, and the minimum extent was observed for alcohols.

[Inhibition of oxidation of unsaturated fatty acid methyl esters by essential oils].

The essential oils from 16 various spice plants were studied as natural antioxidants for the inhibition of autooxidation of polyunsaturated fatty acids methyl esters isolated from linseed oil. The content of methyl oleate, methyl linoleate, and methyl linolenoate after 1, 2, and 4 months of autooxidation were used as criteria to estimate the antioxidant efficiencies of essential oils. In 4 months, 92% of the methyl linolenoate and 79% of the methyl linoleate were oxidized in a control sample of a model system.

[Inhibition of Linseed Oil Autooxidation by Essential Oils and Extracts from Spice Plants].

Clove bud essential oil, extracts from ginger, pimento and black pepper, or ascorbyl palmytate were studied as natural antioxidants for the inhibition of autooxidation of polyunsaturated fatty acids in linseed oil. Different methods were used to estimate antioxidant efficiency. These methods are based on the following parameters: peroxide values; peroxide concentration; content of degradation products of unsaturated fatty acid peroxides, which acted with thiobarbituric acid; diene conjugate content; the content of volatile compounds that formed as products of unsaturated fatty acid peroxide degradation; and the composition of methyl esters of fatty acids in samples of oxidized linseed oil.

[Elimination of volatile compounds of leaf tobacco from air emissions using biofiltration].

The composition of the volatile organic compounds (VOCs) of various leaf tobacco brands and their blends has been studied. The differences in the content of nicotine, solanone, tetramethyl hexadecenol, megastigmatrienones, and other compounds, determining the specific tobacco smell, have been revealed. A microbial consortium, which is able to deodorize simulated tobacco emissions and decompose nicotine, has been formed by long-term adaptation to the VOCs of tobacco leaves in a laboratory reactor, functioning as a trickle-bed biofilter.

[Changes in fatty acid composition in the brain and liver in aging mice of high cancer risk AKR strain and effect of savory essential oil administration on leukemic process].

Age-related alterations of fatty acid composition in liver and brain of AKR mice was investigated. The effect of savory essential oil (Satureja hortensis L.), added with drinking water on fatty acid composition in these organs and the processes of lipid peroxidation in erythrocytes were estimated.

[Oregano essential oil as an inhibitor of higher fatty acid oxidation].

Inhibition of the oxidation of fatty acids methyl esters by oregano essential oil was studied using capillary gas chromatography. A mixture of fatty acids which contained saturated, mono-, di-, and polyunsaturated acids with 16-24 carbon atoms was extracted from mice brain. Changes in the composition of esters in hexane solutions both in the presence of oregano essential oil and without it were examined during their autooxidation in light for 1 year.

[Autooxidation of a mixture of lemon essential oils, methyl linolenoate, and methyl oleinate].

Stability of components of a mixture of methyl linolenoate and methyl oleinate with two lemon (Citrus limon L.) essential oils in hexane during their autooxidation in light was studied by gas chromatography. The essential oils differed by their quantitative ratio of components: the single-fold (1x) oil contained approximately 90% monoterpene hydrocarbons and 1.

[Formation of flavor of dry champignons (Agaricus bisporus)].

The composition of aroma compounds of dry champignons (Agaricus bisporus L.) were identified using capillary gas chromatography and chromatography-mass spectrometry. In total, 56 compounds were identified.

[Antioxidant properties of essential oils].

By the method of capillary gas-liquid chromatography we studied antioxidant properties and stability during the storage of hexane solutions of 14 individual essential oils from black and white pepper (Piper nigrum L.), cardamom (Elettaria cardamomum L.), nutmeg (Myristica fragrans Houtt.

[The composition of volatile components of dry cepe and oyster mushroom].

The composition of aroma compounds in dry cepe mushroom (Boletis edulis Fr.) and oyster mushroom (Pleurotus ostreatus Fr.) was studied using capillary gas chromatography and chromatography-mass spectrometry.

[The composition of volatile components of cepe (Boletus edulis) and oyster mushrooms (Pleurotus ostreatus)].

The composition of aroma compounds in cooked and canned cepe (Boletus edulis) and in cooked oyster mushrooms (Pleurotus ostreatus) is studied using capillary gas chromatography and chromatography-mass spectrometry. It is found that unsaturated alcohols and ketones containing eight atoms of carbon determine the aroma of raw mushrooms and take part in the formation of the aroma of cooked mushrooms as well. The content of these compounds was the highest in canned cepes.

[The influence of starter cultures on the formation of volatile compounds in dry smoked sausages].

The differences between the composition of volatile substances in two specimens of dry smoked sausages produced using a standard and experimental (a mixture of propionic acid bacteria and bifidobacteria) cultures were studied by capillary gas chromatography. It was found that the experimental starter culture intensified the flavor-formation processes as compared with the standard culture. The experimental specimen had richer qualitative and quantitative compositions and displayed more intensive aroma and flavor.

[Retention of components in a mixture of volatile organic substances by maltodextrins].

The effect of composition and origin of maltodextrins on the retention of 38 components in a mixture of volatile organic substances (odorants) during 6-month storage was studied by means of capillary gas-liquid chromatography. The retention of esters increased with an increase in their molecular weight. The retention of lactones, phenols, linalool, menthone, and damascone was 75-85%.

[Binding of aromatic compounds to cornstarch polysaccharides].

Sorption of aromatic compounds from aqueous solutions by cryotextures and suspensions of native cornstarches was studied by capillary gas chromatography. Acetophenone and benzyl alcohol were not sorbed by cryotropic-cornstarch gel and native-cornstarch suspension. A linear concentration dependence was found for aldehydes.

[Sorption of components from a mixture of odorants by polysaccharides of starch, chitosan, and carrageenan].

Sorption of components from a mixture of odorants in aqueous suspensions of native cornstarch, chitosan, and carrageenan was studied by the method of capillary gas-liquid chromatography. Binding was primarily effected via hydrophobic cooperative interactions. The amount of sorbed odorants depended linearly on their initial concentration in the suspension.

[Epidemiology of congenital malformations in Gorno-Altaisk, Altai Republic, Russia].

A retrospective epidemiological study has been performed using the data from healthcare institutions of the city of Gorno-Altaisk, Altai Republic, Russia for the period from 1983 to 2001. Congenital malformations (CMFs) have been studied in newborns, infants that died at ages under one year, and fetuses after 22 weeks of gestation. The most frequent malformations are those of the musculoskeletal and cardiovascular systems and multiple malformations, which account for 37.

[Binding of aliphatic aldehydes by cornstarch polysaccharides].

Binding by cryotextured cornstarch of individual aliphatic aldehydes (C6-C10; saturated or unsaturated) and their mixtures from aqueous solutions has been studied using capillary gas chromatography. The amount of compounds absorbed by the cryotextures depended linearly on the concentration of aldehydes in the original gel. The majority of the compounds under study were bound irreversibly.

[Binding of lactones by polysaccharides of corn and potato starches].

Sorption of gamma- and delta-lactones from aqueous solutions by cryotropic gels of corn and potato starches was studied using capillary gas-liquid chromatography and Fourier transform infrared spectroscopy. The sorption patterns were similar for both types of starch. However, the sorption of lactones by potato starch was 5-10% lower than their sorption by cornstarch.

Interactions of flavor compounds with pectic substances.

Investigation has been conducted using equilibrium dialysis on the sorption of flavor compounds (FC) in solutions of low- and high-esterified pectinates (LEP and HEP, respectively). The compounds include 2-acetyl pyridine, 2,3-diethyl pyrazine, 2-acetyl thiophene and some normal 2-ketones. A method of direct gas chromatographic analysis has been developed for the determination of the FC in aqueous solutions at concentrations as low as 10(-3)% v/v.