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

Authors

  • 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

DOI:

https://doi.org/10.5219/981

Keywords:

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

Abstract

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.

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Published

2018-11-27

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. https://doi.org/10.5219/981

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Vol. 12 No. 1 (2018): Potravinarstvo Slovak Journal of Food Sciences

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Articles

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