THE IMPACT OF THE COOKED SAUSAGE ENRICHED WITH LACTULOSE AND FOOD FIBERS ON THE MORPHOFUNCTIONAL CONDITION OF THE MUCOUS MEMBRANE OF THE LARGE INTESTINE AND MICROBIOTA (MICROBIOCENOSIS) IN RATS
The researches on the development of medical and medical-preventive food products for people with violation of normal intestinal microflora are presented in the article. It was found that, the introduction into the formulation of cooked sausage food beet fibers based on sugar beet, hydrated in a r...
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| Format: | Article |
| Language: | English |
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The V.M. Gorbatov All-Russian Meat Research Institute
2018-04-01
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| Series: | Теория и практика переработки мяса |
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| Online Access: | https://www.meatjournal.ru/jour/article/view/83 |
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| author | Leonid S. Kudryashov Vadim A. Kupriyanov Ivan T. Scherbakov Valentina B. Krylova Tatyana V. Gustova |
| author_facet | Leonid S. Kudryashov Vadim A. Kupriyanov Ivan T. Scherbakov Valentina B. Krylova Tatyana V. Gustova |
| author_sort | Leonid S. Kudryashov |
| collection | DOAJ |
| description | The researches on the development of medical and medical-preventive food products for people with violation of normal intestinal microflora are presented in the article. It was found that, the introduction into the formulation of cooked sausage food beet fibers based on sugar beet, hydrated in a ratio 1:5, in amount 10 % to weight of mince and lactulose, synthesized from lactose, in amount 640 mg/kg mince retains the traditional organoleptic properties of the product. There were carried out comparative morphometric, histochemical and bacterioscopic studies of boiled sausage effect without additives and sausage enriched with food fibers and lactulose on the morphofunctional condition of the mucous membrance of the colon (MMC) of rats. Was shown a significant height increase of epithelial surface of epithelium, an increase of frequency mitoses in the epithelium crypts of intestinal glands (from 0.6 ± 0.08 % to 1.1 ± 0.04 %), there is a tendency of increasing content of goblet ekzokrinnye (from 21.3 ± 5.5 % to 32.4 ± 18.7 %), while the mucosal were intensively produced allopathically mucus, which indicates the stimulation of sausage, enriched with lactulose on the functional status of the surface epithelium and intestinal glands of the mucous membrane of the colon. Based on the studies results of the effect of food beet fibers and lactulose, contained in the ration of rats in large and small intestine were fixed on order greater amount of bifido- and lactobacteries in comparison with the animals control group. Same time, it was found that in the large intestine the number of lactobacilli were much higher in animals receiving experimental sausage. |
| format | Article |
| id | doaj-art-a3f6da81ced34f79bf8a5b5c5872b2a8 |
| institution | Matheson Library |
| issn | 2414-438X 2414-441X |
| language | English |
| publishDate | 2018-04-01 |
| publisher | The V.M. Gorbatov All-Russian Meat Research Institute |
| record_format | Article |
| series | Теория и практика переработки мяса |
| spelling | doaj-art-a3f6da81ced34f79bf8a5b5c5872b2a82025-08-04T13:11:44ZengThe V.M. Gorbatov All-Russian Meat Research InstituteТеория и практика переработки мяса2414-438X2414-441X2018-04-013141510.21323/2414-438X-2018-3-1-4-1563THE IMPACT OF THE COOKED SAUSAGE ENRICHED WITH LACTULOSE AND FOOD FIBERS ON THE MORPHOFUNCTIONAL CONDITION OF THE MUCOUS MEMBRANE OF THE LARGE INTESTINE AND MICROBIOTA (MICROBIOCENOSIS) IN RATSLeonid S. Kudryashov0Vadim A. Kupriyanov1Ivan T. Scherbakov2Valentina B. Krylova3Tatyana V. Gustova4V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of SciencesThe company «Kerry»Moscow Research Institute of Epidemiology and Microbiology G. N. GabrichevskiyV.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of SciencesV.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of SciencesThe researches on the development of medical and medical-preventive food products for people with violation of normal intestinal microflora are presented in the article. It was found that, the introduction into the formulation of cooked sausage food beet fibers based on sugar beet, hydrated in a ratio 1:5, in amount 10 % to weight of mince and lactulose, synthesized from lactose, in amount 640 mg/kg mince retains the traditional organoleptic properties of the product. There were carried out comparative morphometric, histochemical and bacterioscopic studies of boiled sausage effect without additives and sausage enriched with food fibers and lactulose on the morphofunctional condition of the mucous membrance of the colon (MMC) of rats. Was shown a significant height increase of epithelial surface of epithelium, an increase of frequency mitoses in the epithelium crypts of intestinal glands (from 0.6 ± 0.08 % to 1.1 ± 0.04 %), there is a tendency of increasing content of goblet ekzokrinnye (from 21.3 ± 5.5 % to 32.4 ± 18.7 %), while the mucosal were intensively produced allopathically mucus, which indicates the stimulation of sausage, enriched with lactulose on the functional status of the surface epithelium and intestinal glands of the mucous membrane of the colon. Based on the studies results of the effect of food beet fibers and lactulose, contained in the ration of rats in large and small intestine were fixed on order greater amount of bifido- and lactobacteries in comparison with the animals control group. Same time, it was found that in the large intestine the number of lactobacilli were much higher in animals receiving experimental sausage.https://www.meatjournal.ru/jour/article/view/83food fiberslactulosecooked sausagemucous membranepreventive focus |
| spellingShingle | Leonid S. Kudryashov Vadim A. Kupriyanov Ivan T. Scherbakov Valentina B. Krylova Tatyana V. Gustova THE IMPACT OF THE COOKED SAUSAGE ENRICHED WITH LACTULOSE AND FOOD FIBERS ON THE MORPHOFUNCTIONAL CONDITION OF THE MUCOUS MEMBRANE OF THE LARGE INTESTINE AND MICROBIOTA (MICROBIOCENOSIS) IN RATS Теория и практика переработки мяса food fibers lactulose cooked sausage mucous membrane preventive focus |
| title | THE IMPACT OF THE COOKED SAUSAGE ENRICHED WITH LACTULOSE AND FOOD FIBERS ON THE MORPHOFUNCTIONAL CONDITION OF THE MUCOUS MEMBRANE OF THE LARGE INTESTINE AND MICROBIOTA (MICROBIOCENOSIS) IN RATS |
| title_full | THE IMPACT OF THE COOKED SAUSAGE ENRICHED WITH LACTULOSE AND FOOD FIBERS ON THE MORPHOFUNCTIONAL CONDITION OF THE MUCOUS MEMBRANE OF THE LARGE INTESTINE AND MICROBIOTA (MICROBIOCENOSIS) IN RATS |
| title_fullStr | THE IMPACT OF THE COOKED SAUSAGE ENRICHED WITH LACTULOSE AND FOOD FIBERS ON THE MORPHOFUNCTIONAL CONDITION OF THE MUCOUS MEMBRANE OF THE LARGE INTESTINE AND MICROBIOTA (MICROBIOCENOSIS) IN RATS |
| title_full_unstemmed | THE IMPACT OF THE COOKED SAUSAGE ENRICHED WITH LACTULOSE AND FOOD FIBERS ON THE MORPHOFUNCTIONAL CONDITION OF THE MUCOUS MEMBRANE OF THE LARGE INTESTINE AND MICROBIOTA (MICROBIOCENOSIS) IN RATS |
| title_short | THE IMPACT OF THE COOKED SAUSAGE ENRICHED WITH LACTULOSE AND FOOD FIBERS ON THE MORPHOFUNCTIONAL CONDITION OF THE MUCOUS MEMBRANE OF THE LARGE INTESTINE AND MICROBIOTA (MICROBIOCENOSIS) IN RATS |
| title_sort | impact of the cooked sausage enriched with lactulose and food fibers on the morphofunctional condition of the mucous membrane of the large intestine and microbiota microbiocenosis in rats |
| topic | food fibers lactulose cooked sausage mucous membrane preventive focus |
| url | https://www.meatjournal.ru/jour/article/view/83 |
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