Assessment of antioxidant properties of grain concentrate and oxidant-antioxidant status pigs after its inclusion in ration feeding


  • Elena Kuznetsova Orel State University named ufter I.S. Turgenev, Institute of Natural Sciences and Biotechnology, Department of Industrial Chemistry and Biotechnology, 302026, Orel, Komsomolskaya street, 95
  • Elena Klimova Orel State University named ufter I.S. Turgenev, Institute of Natural Sciences and Biotechnology, Department of Industrial Chemistry and Biotechnology, 302026, Orel, Komsomolskaya street, 95
  • Dmitry Uchasov Orel State University named after I.S. Turgenev, Department of Theory and Methodology of the Chosen Sport 302026, Orel, Komsomolskaya street, 95
  • Natalia Yarovan Orel State Agricultural University named after N. In. Parakhin, Department of Natural Sciences and Humanities 302019, Orel, General Rodina str., 69
  • Svetlana Motyleva Laboratory of Physiology and Biochemistry and Biotechnology of Functional Products of Federal center of vegetable production, 115598, Ðœoskow, Zagorievskay street, 4
  • Ján Brindza Slovak University of Agriculture in Nitra, Faculty of agrobiology and food resources, Institute of biological conservation and biosafety. Trieda Andreja Hlinku 2, 949 76 Nitra
  • Natalya Berezina Orel State University named ufter I.S. Turgenev, Department of Food Technology and Organization of Restaurant Business, 302026, Orel, Komsomolskaya street, 95
  • Tatyana Bychkova Orel State University named I.S. Turgeneva, Institute of Natural Sciences and Biotechnology, Department of Food Technology and Organization of Restaurant Business, 302026, Orel, Komsomolskaya street, 95
  • Vera Gavrilina Orel State University named after I.S. Turgenev, Institute of Natural Sciences and Biotechnology, Department of Industrial Chemistry and Biotechnology, 302026, Orel, Komsomolskaya street, 95
  • Gennadii Piyavchenko Orel State University named after I.S. Turgenev, Medical Institute, Department of Histology, Cytology and Embryology, 302026, Orel, Komsomolskaya street, 95



fermented grain, wheat, buckwheat, cereal concentrate, antioxidant activity, piglets, stress, oxidant-antioxidant status


A grain concentrate was developed for use in bread baking based on whole-ground fermented wheat grain, to enhance that the beneficial properties have fermented wholegrain buckwheat grains in an amount of 20% by weight of the fermented wheat. For the fermentation of grain used dry complex enzyme preparation comprising cellulose, β-glucanase and xylanase (producing Penicillin canescens), dissolved in a buffer based on succinic acid. Under the action of the drug, the micro structure surface of grain was changed. It is established that the character of the change in surface micro structure of wheat and buckwheat grain is the same. The results of the study of the content of vitamin E, flavonoids and antioxidant activity in wheat grains, buckwheat and grain concentrate are obtained by different technologies. The results show that grain concentrates from wheat grain with the addition of 20% buckwheat grains prepared using a solution of enzyme preparation of cellulolytic action in a buffer, based on succinic acid has a high antioxidant activity. As a biological model for studying changes oxidant-antioxidant status of the organism under stress when included in a diet designed grain concentrate, used pigs, that are under stress, caused by weaning them from sows and transportation. Investigated the following parameters oxidant-antioxidant status of the organism pigs: the level of malondialdehyde, ceruloplasmin, vitamins A, E and C in the blood of animals. It is concluded that, to improve the oxidative status of the piglets after weaning period recommended addition of concentrate fodder ration of grain wheat and buckwheat prepared using a solution of an enzyme preparation buffered cellulolytic action on the basis of succinic acid. The developed grain concentrate can be used for making the manufacture of cereal products, including grain bread included in the diet of people who live in conditions of oxidative stress.


Download data is not yet available.


Metrics Loading ...


Batifoulier, F., Verny, M. A., Chanliaud, E., Demigne C. 2006. Variability of B vitamin concentrations in wheat grain, milling fractions and bread products. European Journal of Agronomy, vol. 25, no. 2, p. 163-169. DOI:

Bojňanská, T., Frančáková, H., Chlebo, P., Vollmannová, A. 2009. Rutin content in buckwheat enriched bread and influence of its consumption on plasma total antioxidant status. Czech Journal of Food Sciences, vol. 27, p. 236-240. DOI:

Brindzová, L., Mikusova, L., Takacsova M. 2009. Antioxidant effect of wheat bakery products supplemented with buckwheat, oat and barley beta-D-glucan and their nutritional and sensory evaluation. Proceedings of the 5th International Congress Flour-Bread '09. 7th Croatian Congress of Cereal Technologists, Opatija, Croatia, 21-23 October, p. 485-491.

Buddrick, O., Jones, O. A. N., Cornell, H. J., Small, D. M. 2014. The influence offermentation processes and cereal grains in wholegrain bread on reducing phytate content. Journal of Cereal Science, vol. 59, p. 3-8. DOI:

Buchet, A., Belloc, C., Leblanc-Maridor M., Merlot, E. 2017. Effects of age and weaning conditions on blood indicators of oxidative status in pigs. PLoS ONE, vol. 12, no. 5, p. e0178487. DOI:

Cong, H.Q., Yue, W., Yang, Z. H., Qian, Q. H., Chi, H. F. 2009. Effects of succinic acid on the presynaptic GABA release in hippocampal CA1 field. Chinese J. Neuroanatimy, vol. 25, p. 6-10. ISSN: 1000-7547.

Gorelov, I. G., Savina, M. А., Novikov, А. А., Yudina, O. P., Ermolaev, V. I. 2002. Pigs as model for biomedical research. Аgrarnaya Rossiya, vol. 5, р. 45-49. ISSN: 2500-1396.

Gurvitch, A. M., Mutuskina, E. A., Zarzhetsky, Y. V., Trubina, I. E., Avruschenko, M. S., Pylova, S. I., Volkov, A. V., Lazareva, N. A., Stepanichev, M. Y., Onufrievb, M. V., Gulyaeva, N. V. 1997. Prophylaxis of encephalopathies and risk factors of atherogenesis development in the postresuscitation period in rats by means of succinic acid. Resuscitation, vol. 35, p. 165-170. DOI:

Higuchi, M., 2014. Chapter 15 - Antioxidant Properties of Wheat Bran against Oxidative Stress. In Wheat and Rice in Disease Prevention and Health. United States : Academic Press, p. 181-199. ISBN: 978-0-12-401716-0. DOI:

Holasovа, M., Fiedlerova, V., Smrcinova, H., Orsak, M., Lachman, J., Vavreinova, S. 2002. Buckwheat - the source of antioxidant activity in functional foods. Food Research International, vol. 35, р. 207-211. DOI:

Hung, P. V., Morita, N. 2008. Distribution of phenolic compounds in the graded flours milled from whole buckwheat grains and their antioxidant capacities. Food Chem., vol. 109, p. 325-331. DOI:

Jiang, P., Burczynski, F., Campbell, C., Pierce, G., Austria, J. A., Briggs, C. J. 2007. Rutin and flavonoid contents in three buckwheat species Fagopyrum esculentum, F. tataricum, and F. homotropicum and their protective effects against lipid peroxidation. Food Research International, vol. 40, p. 356-364. DOI:

Jiang, X. R., Zhang, H. J., Mantovani, G., Alborali, G. L., Caputo, J. M., Savoini, G., Dell'Orto, V., Bontempo, V. 2014. The effect of plant polyphenols on the antioxidant defence system of weaned piglets subjected to an Escherichia coli challenge. Journal of Animal and Feed Sciences, vol. 23, р. 324-330. DOI:

Kapanadze, G. D. 2006. The use of miniature pigs in biomedical experiments. Biomedicina, vol. 1, р. 40-51.

Ke, J., Zhang, G. Q., Wong, S. A., Li, L. B., Yang, Y. H., Wang, J. K. 1983. Effects of succinic acid on immune function. J. Zhengzhou Univ, vol. 3, p. 20-24.

Korobeynikova, E. N. 1989. Modification of determination of lipid peroxidation products in reaction with thiobarbituric acid. Laboratory work, vol. 7. p. 8-10. ISSN: 0023-6748.

Kumar, M. S., Karthikeyan, S., Ramprasad, C., Aruna, P. R., Mathivanan, N., Velmurugan, D., Ganesan, S. 2015. Investigation of phloroglucinol succinic acid dendrimer as antimicrobial agent against Staphylococcus aureus, Escherichia coli and Candida albicans. Nano Biomed. Eng, vol. 7, no. 2, p. 62-74. DOI:

Kuznetsova E., Cherepnina, L., Motyleva, S., Brindza, J. 2016. Redistribution of mineral elements in wheat grain when applying the complex enzyme preparations based on phytase. Potravinarstvo, vol. 10, no. 1, р. 47-53. DOI:

Kuznetsova, E., Motyleva, S., Mertvischeva, M., Zomitev, V., Brindza, J. 2016. Composition and microstructure alteration of triticale grain surface after processing by enzymes of cellulose complex. Potravinarstvo, vol. 10, р. 23-29. DOI:

Li, F. H., Ya, Y., Yang, X. L., Tao, S. Y., Ming, J. 2013. Phenolic profiles and antioxidant activity of buckwheat (Fagopyrum esculentum Möenchand Fagopyrum tartaricum L. Gaerth) hulls, brans and flours. J. Integr. Agric, vol. 12, p. 1684-1693. DOI:

Lin, L. Y., Liu, H. M., Yu, Y. W., Lin, S. D., Mau, J. L. 2009. Quality and antioxidant property of buckwheat enhanced wheat bread. Food Chemistry, vol. 112, p. 987-991. DOI:

Liyana-Pathirana, C. M., Shadidi, F. 2006. Importance of insoluble-bound phenolics to antioxidant properties of wheat. J. Agric. Food Chem., vol. 54, p. 1256-1264. DOI:

Ng, W. K., Koh, C. B., Teoh, C. Y., Romano, N. 2015. Farm-raised tiger shrimp, Penaeus monodon, fed commercial feeds with added organic acids showed enhanced nutrient utilization, immune response and resistance to vibrio harveyi challenge. Aquaculture, vol. 449, p. 69-77. DOI:

Ragaee, S., Guzar, I., Dhull N., Seetharaman, K. 2011. Seetharaman Effects of fiber addition on antioxidant capacity and nutritional quality of wheat bread. LWT - Food Science and Technology, vol. 44, p. 2147-2153. DOI:

Raghavendra, K. R., Renuka, N., Kumar, K. A., Shashikanth S. 2017. An Accessible Route for the Synthesis of Novel Lignan Derivatives and Their Biological Evaluation. Pharmaceutikal chemistry journal vol. 51, no. 8, р. 661-669. DOI:

Ravin, H.A. 1961. Improved colometric enzymatic ceruloplasmin assay. Journal of laboratory and clinical medicine, vol. 58, p. 161-168.

Rey, A. I., López-Bote, C. J., Litta, G. 2017. Effects of dietary vitamin E (DL-α-tocopheryl acetate) and vitamin C combination on piglets oxidative status and immune response at weaning. Journal of Animal and Feed Sciences, vol. 26, no. 3, р. 226-235. DOI:

Safonova, O. A., Popova, T. N., Slivkin, A. I., Talmi, Y. 2015. Effects of a Preparation Containing Pantogam, Succinic Acid, and Chitosan on Activities of the Glutathione System and NADPH-Generating Enzymes in Rat Tissues under Conditions of Cerebral Ischemia/Reperfusion. Bulletin of Experimental Biology and Medicine, vol. 159, no. 2, p. 221-224. DOI:

Schatz, R. A., Lal, H.. 1980. Protection against hyperbaric oxygen toxicity by pargyline, succinic acid and ascorbic acid: Role of brain GABA and brain ammonia. Brain Research Bulletin, vol. 5, no. 2, p. 781-788. DOI:

Silva, В. A., Ferreres, F., Malva, J. O., Dias, A. C. P. 2005. Phytochemical and antioxidant characterization of Hypericum perforatum alcoholic extracts. Food Chemistry, vol. 90, no. 1-2, p. 157-167. DOI:

Sinitsyna, O. A., Bukhtoyarov, F. E., Gusakov, A. V., Sinitcyn, A. P., Okunev, O. N., Bekkarevitch, A .O., Vinetsky, Y. U. P. 2003. Isolation and properties of major components of Penicillium canescens extracellular enzyme complex. Biochemistry, vol. 68, no 11, p. 1200-1209. DOI:

Slavin, J., Marquart, L., Jacobs, D. 2000. Consumption of whole-grain foods and decreased risk of cancer: proposed mechanisms. Cereal Food World, vol. 45, p. 54-58.

Tang, X. L., Liu, J. X., LI, P., Dong, W., Lei, L., Zheng, Y. Q., Hou J. C. 2013. Protective effect of succinic acid on primary cardiomyocyte hypoxia/reoxygenation injury. China J. Chinese Material Med, vol. 38, no. 21, p. 41-45. DOI:

Truswell, A. S. 2002. Cereal grains and coronary heart disease. Eur. J. Clin. Nutr., vol. 56, no. 1, p. 11-14. DOI:

Verma, B., Hucl, P., Chibbar, R. N. 2009. Phenolic acid composition and antioxidant capacity of acid and alkali hydrolyzed wheat bran fractions. Food Chem, vol. 116, p. 947-954. DOI:

Vitaglione, P., Napolitano, A., Fogliano, V. 2008. Cereal dietary fibre: a natural functional ingredient to deliver phenolic compounds into the gut. Trends in Food Science and Technology, vol. 19, no. 9, p. 451-463. DOI:

Yin, J., Wu, M. M., Xiao R. W. K., Duan J. L., Yang, G., Li, T. J., Yin, Y. L. 2014. Development of an antioxidant system after early weaning in piglets. Journal of Animal Science, vol. 92, no. 9, р. 612-619. DOI:

Zadnipryany, I. V., Tretiakova, O. S., Kubyshkin, A. V., Sataieva, T. P. 2016. Cardioprotective effect of native antihypoxants in experimental cobalt cardiomyopathy. Bulletin of Siberian medicine, vol. 15, no. 3, p. 33-40. DOI:

Zhu, L. H., Zhao, K. L., Chen, X. L., Xu, J. X. 2012. Impact of weaning and an antioxidant blend on intestinal barrier function and antioxidant status in pigs. Journal of Animal Science, vol. 90, no. 8, p. 2581-2589. DOI:

Zielińska, D., Turemko, M., Kwiatkowski, J., Zieliński, H. 2012. Evaluation of flavonoid contents and antioxidant capacity of the aerial parts of common and tartary buckwheat plants. Molecules, vol. 17, no. 8, p. 9668-9682. DOI:




How to Cite

Kuznetsova, E. ., Klimova, E. ., Uchasov, D. ., Yarovan, N. ., Motyleva, S. ., Brindza, J. ., Berezina, N. ., Bychkova, T. ., Gavrilina, V. ., & Piyavchenko, G. . (2018). Assessment of antioxidant properties of grain concentrate and oxidant-antioxidant status pigs after its inclusion in ration feeding. Potravinarstvo Slovak Journal of Food Sciences, 12(1), 735–743.

Most read articles by the same author(s)

<< < 1 2 3 4 5 > >>