Publications by authors named "S A Khotimchenko"
The observed increase in the production of enzyme preparations (EP) using mutant and genetically modified microorganisms makes it necessary to assess their risks to consumer health. However, at present, their possible influence on the microbiome, immune status of the macroorganism has not been sufficiently studied. of the research was to assess the effect of two EP - the complex of hydrolases with proteolytic and nuclease activity from the Aspergillus oryzae RCAM 01134 mutant strain (EP1) and the neutral protease - bacillolysin and serine protease from the Bacillus subtilis-96 (VKM B-3499D) mutant strain (FP2) on the intestine microbiome and cellular immunity indices of the experimental animals.
View Article and Find Full Text PDFToxicological Characteristics of Bacterial Nanocellulose in an In Vivo Experiment-Part 2: Immunological Endpoints, Influence on the Intestinal Barrier and Microbiome.
Nanomaterials (Basel)
October 2024
Bacterial nanocellulose (BNC) is considered a promising alternative to microcrystalline cellulose, as well as an ingredient in low-calorie dietary products. However, the risks of BNC when consumed with food are not well characterized. The aim of this study is to investigate the impact of BNC on immune function, the intestinal microbiome, intestinal barrier integrity, and allergic sensitization in subacute experiments on rats.
View Article and Find Full Text PDFBacterial nanocellulose (BNC) prepared by the methods of "green" bionanotechnological synthesis is considered a promising food additive and food ingredient. At the same time, the risk of reducing the bioavailability of minerals due to their adsorption on BNC fibers having a high specific surface area and high adsorption and ion exchange capacity cannot be excluded. We studied the effect of oral administration of BNC on the accumulation of macronutrients and trace elements included in the diet in the liver and kidneys of laboratory animals.
View Article and Find Full Text PDFArticle Synopsis
- Sweeteners are commonly used to reduce sugar intake in diets, but they often don't taste as good as natural sugars, leading to the creation of a new sweet protein called brazzein, produced from the strain Komagataella phaffii CF-st401.* -
- The research focused on assessing the safety of this genetically modified microorganism (K. phaffii CF-st401) using in silico methods, analyzing its plasmid and DNA structure for potential risks like toxin production, antibiotic resistance, and allergenicity.* -
- Findings showed that over 70% of the genetic material responsible for producing brazzein in K. phaffii CF-st401 is similar to the reference protein from the plant Pent
Unlabelled: Bacterial nanocellulose (BNC) is being considered as a potential replacement for microcrystalline cellulose as a food additive and a source of dietary fiber due to its unique properties. However, studies on the risks of consuming BNC in food are limited, and it is not yet approved for use in food in the US, EU, and Russia.
Aim: This study aims to perform a toxicological and hygienic assessment of the safety of BNC in a subacute 8-week administration in rats.