Publisher: Scientific Route OÜ (Total: 8 journals)   [Sort by number of followers]

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EUREKA : Health Sciences     Open Access   (Followers: 2)
EUREKA : Life Sciences     Open Access   (Followers: 3)
EUREKA : Physics and Engineering     Open Access   (Followers: 2)
EUREKA : Social and Humanities     Open Access   (Followers: 2)
ScienceRise     Open Access  
Technology Transfer: fundamental principles and innovative technical solutions     Open Access   (Followers: 8)
Technology transfer: innovative solutions in medicine     Open Access   (Followers: 9)
Technology transfer: innovative solutions in Social Sciences and Humanities     Open Access   (Followers: 7)
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EUREKA : Life Sciences
Number of Followers: 3  

  This is an Open Access Journal Open Access journal
ISSN (Print) 2504-5687 - ISSN (Online) 2504-5695
Published by Scientific Route OÜ Homepage  [8 journals]

    • Authors: Ivanna Haiboniuk, Marta Dats-Opoka, Halyna Makukh, Yaryna Boyko, Igor Kiselyk
      Pages: 3 - 9
      Abstract: A disorder of copper metabolism at Wilson’s disease (WD), conditioned by a mutation of adenosine thriphospate P-type gene (ATP7B), results in irreversible changes in the liver and in the nervous system. Mortality is high at WD, but it is one of hereditary diseases, well subjected to the therapy. The disease is manifested in the early age, but its clinical course in children is symptomless that essentially complicates diagnostics. A single reliable method is genetic analysis for revealing mutations in ATP7B gene. The aim of the work was to analyze clinical manifestations and course of Wilson’s disease cases, genetically verified in children by detecting mutations of ATP7B gene. The research group included children of 6-17 years old with different injury degrees of the hepatobiliary system. According to results of the molecular-genetic analysis, the most spread allele variant of ATP7B gene (H1069Q) in Europe was confirmed in 10 patients of child age, including 4 cases of homozygosity.In 10 cases of the confirmed diagnosis of Wilson’s disease in child age in  100% (in all 10) of persons, a clinical manifestation was characterized by disorders from the hepatobiliary system, and only in 1 (10 %) – changes from the nervous system. At raising the level of transaminase in children, even at the normal bilirubin level and negative tests for viral hepatitis, it is recommended to carry out genetic testing for Wilson’s disease
      PubDate: 2020-04-01
      DOI: 10.21303/2504-5695.2020.001197

    • Authors: Oksana Tkachenko, Halyna Kosiakova, Vitalii Klimashevsky, Andrii Berdyshev, Nadiia Hula
      Pages: 10 - 23
      Abstract: Chronic hypernutrition and high fat diet (HFD), rich in saturated fatty acids leads to molecular changes in insulin sensitive tissues and is followed by dyslipidemia. That is why the aim of our study was to investigate the fatty acid (FA) composition of phospholipids (PL), free fatty acids (FFA), triacylglycerol (TAG) and cholesterol esters (CE) of adipocytes in different age rats with HFD-induced insulin resistance (IR) and its changes under N-stearoylethanolamine (NSE) administration.The experimental model was induced on rats in age 10-month-old and 24-month-old by 6-month HFD and confirmed by the oral glucose tolerance test. NSE was administrated as water suspension per os in a dosage 50 mg/kg daily during 2 weeks. Adipocytes were isolated from abdominal fat using Type 1 Collagenase solution. Adipocytes lipid extract was separated on the fractions by thin-layer chromatography. The fatty acid composition of lipid fractions was analyzed by gas-liquid chromatography. Experimental data were processed statistically using Student’s t-test.It was demonstrated, that prolonged HFD induces IR and leads to changes in FA profile of adipocytes PL, TAG, CE and composition of FFA in rats from two age groups. The results we obtained shoved that the aging process affects the fatty acid composition of adipocytes. Particularly, there was a significant decrease in the amount of fatty acids in the fractions of phospholipids, triacylglycerols and cholesterol esters together with a decrease in the percentage of unsaturated fatty acids. It was also demonstrated, that HFD significantly alters the fatty acid composition of all investigated adipocytes lipid fractions of younger age group rats, while similar changes were much less manifested in older age group of animals. NSE administration had a positive effect on the normalization of the fatty acid composition of the studied lipid fractions of both age group rat adipocytes.This study demonstrated that prolonged HFD induces obesity, increases the risk of type 2 diabetes development and leads to changes in adipocytes FA profile in rats from two age groups. As far as NSE administration had a positive effect on normalization of FA composition of adipocytes, we can consider NSE as a prospective agent for the treatment of obesity-induced complications and correction of age-related dyslipidemia.
      PubDate: 2020-04-01
      DOI: 10.21303/2504-5695.2020.001194

    • Authors: Stepan Vadzyuk, Roman Shmatа, Nataliia Ulianytska
      Pages: 24 - 28
      Abstract: The article deals with the features of electromyographic indicators of the soleus muscles while maintaining a upright position in people with increased vestibular sensitivity. From the literature, it is concluded that the study of electromyographic features of indicators in the conditions of irritation of the vestibular analyzer in people with different vestibular sensitivity is an important area in physiology. Vestibular sensitivity was determined by the questionnaire, Voyachek's sample and Fukuda's written test. To assess the electromyographic activity of the soleus muscles, a computer DX complex was used for registration of interference electromyography. Registration was carried out during performing Romberg test, before and after vestibular loading. According to the results of the vestibular irritation, there was a greater decrease in the amplitude of the flap muscles of the lower extremities in persons with the increased vestibular sensitivity than in people with the adequate sensitivity. Based on the results achieved, it can be assumed, that in people with the increased sensitivity of the vestibular analyzer, the irritation of the receptors of the semicircular canals alters the activity of extensor motoneurons of the human spinal cord more significantly than in persons with the adequate sensitivity.
      PubDate: 2020-04-01
      DOI: 10.21303/2504-5695.2020.001191

    • Authors: Nataliya Grynchenko, Olga Tishchenko, Olga Grynchenko, Pavel Pyvovarov
      Pages: 29 - 38
      Abstract: Within the conducted studies there were highlighted urgent questions of introducing the management system of quality and safety of food products. Quality and safety parameters that determine the notion of food product quality have been established by analyzing the normative and legislative base.There were studied quality parameters of granulated fillers that are structured systems of the ball-like form with diameter (3…7)·10-3 m and are characterized with a plastic, a bit crumbling consistence. Granules may be used as fillers for milk and sour-milk products, cheeses, ice-cream, dessert products, confectionary ones, beverages, salads, culinary floury products. The organoleptic quality evaluation of the products was realized by the descriptive (qualitative) method and by the profile analysis one (quantitative). Each organoleptic parameter (consistence, taste, smell and so on) is presented as a totality of components (descriptors), evaluated by quality, intensity and manifestation order. A characteristic of organoleptic parameters with intensity scales of separate signs is presented as profile diagrams. The complex organoleptic index that is 4.89…4.95 points has been determined. Basic physical-chemical properties of the new products were studied. It has been determined, that the content of main nutritive substances in the composition of fillers is: proteins 3.4…7.2 %, lipids – 2.5…6.5 %, total carbohydrates 7.8…13.2 %, mineral substances 0.25…1.12 %, that allow to pose fillers as products with the high food value.Safety parameters of the granulated fillers were studied – microbiological and toxicological ones, and also the content of mycotoxins and antibiotics. It has been proved, that the new products fully correspond to established norms by these parameters. The study of microbiological indices of the new products has proved the content of viable lactate bacteria in the fillers in amount 3·108…1·107 CFU in 1 g of a product and the absence of the pathogenic and conventionally pathogenic microflora. The expert evaluation of safety of the granulated fillers as to the content of food supplements in their composition allows to make a conclusion about the correspondence of the developed products to international legislative requirements. It has been proved, that the storage term of new products is 90 days at temperature 1…6 °С and relative air humidity no more 75 %.
      PubDate: 2020-04-01
      DOI: 10.21303/2504-5695.2020.001208

    • Authors: Marina Samilyk, Anna Helikh, Natalia Bolgova, Taisia Ryzhkova, Igor Sirenko, Oleg Fesyun
      Pages: 38 - 45
      Abstract: The aim of this work is to justify the use of candied fruits as fillers in the production of curd and to study their influence on the quality indicators of the finished product. The article presents studies of the organoleptic, physicochemical, structural and mechanical properties of the curd masses depending on the type of fillers. Curd recipes have been developed with candied parsnip in the amount of 10 %, candied parsnip in the amount of 15 %, candied pumpkin in the amount of 10 %, candied pumpkin in the amount of 15 %. Experimental studies have determined the optimal dose of candied fruits from parsnip and pumpkin, which is 150 kg per 1000 kg of the product.The chemical composition of pumpkin and parsnip is analyzed, the feasibility of using candied fruit from them as fillers is substantiated. In order to preserve the maximum amount of vitamins in candied fruit, a technology for their production has been developed, including cooking in sugar syrup using low temperatures (60 °C) and further drying by the convection-vacuum method at a temperature of 50 °C.It has been established, that all types of fillers that took part in the experiments do not adversely affect the physicochemical and rheological properties of the curd mass. It has been proven, that candied parsnip and pumpkin positively affect the density of the curd mass structure and provide the plastic structure of the product
      PubDate: 2020-04-01
      DOI: 10.21303/2504-5695.2020.001210

    • Authors: Olena Kovaliova, Yuriy Chursinov, Viktoriia Kalyna, Tatyana Khromenko, Ekaterina Kunitsia
      Pages: 45 - 53
      Abstract: The features of the intensive technology of getting food sprouts with organic acids as an intensifier of germination were studied. The aim was to establish the features of the intensive technology of producing sprouts of different crops with using organic acids at germination (butanedioic, 3-pyridine carbonic, pteroylglutamic). It is important to search new and safe germination stimulators of universal use. Such substances are just the studied organic acids, because positive changes of quality parameters of a ready product are traced at their use in the sprout technology. There was studied the sprout technologies that includes washing, disinfection, step-by-step air-water soaking of grains from different crops and their germination. As a disinfectant and growth stimulator at the stage of grain material soaking, there were used water solutions of the organic acids in the concentration diapason from 0.025 to 2.5 g/l. Due to their use, it became possible to get high-quality healthy food products, namely sprouts of different crops. Organic acid solutions stimulate the germination process and allow to get an essentially higher amount of high-quality sprouts in shorter terms without chemical toxic admixtures. The research results of the influence of the mentioned organic acids on germination indices of different grains materials are presented. Optimal values of concentrations of active substances in solutions have been established. Comparing with the classic technology of using these acids as a growth stimulator for sprouts allows to decrease the total duration of material germination in 1.5–2 times. Due to that it becomes possible to initiate the industrial production of sprouts. The experimental studies proved the effectiveness of using organic acids at getting living sprouts. It is demonstrated, that their use allows not only to intensify grains germination, but also favors more active formation of sprouts. The presented technology of producing sprouts of different crops is innovative. The obtained grain raw materials may be used independently or as an important component of new food products.
      PubDate: 2020-04-01
      DOI: 10.21303/2504-5695.2020.001204

    • Authors: Оlena Shydakova-Kameniuka, Oleksii Shkliaiev, Olga Samokhvalova, Maya Artamonova, Galyna Stepankova, Olena Bolkhovitina, Alla Rogova
      Pages: 54 - 62
      Abstract: One of ways of developing the confectionary industry is a search for raw material resources with a high content of nutrients, useful for the human organism. A promising type of such raw materials is non-traditional oil seeds, especially chia seeds. The aim of the study was to estimate the oxidative stability of the lipid complex of creamy-shaken candies with chia seeds at storage. It is noted, that lipase of chia seeds doesn’t manifest activity in an acid medium. That is why chia seeds introduction to creamy-shaken candies (with рН<6,0) doesn’t accelerate hydrolytic disintegration of their lipid component at storage. A type of jelly-former, used at candy production (agar-agar, pectin, modified starch), doesn’t influence the accumulation dynamics of free fatty acids in candies. It is noted, that the lipid component of creamy-shaken candies, produced with agar-agar and pectin, is characterized with the equal dynamics of a peroxide value. The accumulation of peroxide compounds in starch products takes place slower. It has been established, that despite the high content of polyunsaturated fatty acids, the lipid component of candies with chia seeds comparing with control is characterized by less inclination to oxidation. It is noted, that at the 30th day of storage relative changes of peroxide value indices of products with supplements are 1.00 and 0.81 against 1.85 and 1.49 in control samples on agar-agar (pectin) and starch respectively. The braking effect of chia seeds on oxidizing processes is conditioned by the high content of tocopherols and phenol compounds (quercetin, coffee, chlorogenic acids, rutin, polyphenol compounds) with antioxidant properties in them.It has been established, that during the studied storage term products didn’t gain a rancid smack, testifying to the accumulation of secondary oxidation processes. The structure and color of the studied samples of candies didn’t also change. That is during the normative storage term (60 days) creamy-shaken candies with chia seeds correspond to normative requirements by organoleptic parameters and quality ones of the lipid complex.  
      PubDate: 2020-04-01
      DOI: 10.21303/2504-5695.2020.001192

    • Authors: Alina Tkachenko, Ivan Syrokhman, Yulia Basova, Anna Kobischan, Anna Artemenko, Khrystyna Kovalchuk, Olena Kalashnyk, Mariia Katruk, Roman Zakharchyn, Volodymyr Havrylyshyn
      Pages: 63 - 68
      Abstract: For widening the assortment of floury confectionary products of organic raw materials, recipes of new cupcakes of sandy dough “Cosmic” and “Lunik” were offered.The recipe of cakes “Cosmic” included the organic raw materials: rice flour, grinded ginger, lemongrass powder, coconut sugar, creamy butter and sea buckthorn oil, mélange of chicken eggs, black ashberry jam. The recipe of cakes “Lunik” included rice flour, combined with spelt one, lemongrass powder, coconut sugar, creamy butter and sea buckthorn oil, mélange of chicken eggs, organic blackberry jam. A control sample was baskets with jelly and fruits, prepared by the traditional recipe. The main difference of the offered samples is in fact that they are prepared of the organic raw materials only. Margarine is a fatty base of the control sample. It is offered to replace the fatty base by creamy butter and sea buckthorn oil. The production technology of a sandy semi-product consists of four stages: preparation of raw materials for production, preparation of a sandy semi-product, its formation, baking. This paper offers the developed scale of organoleptic estimation of the cupcake quality and presents results of studying its food value. The highest quality level by organoleptic parameters was fixed in the “Lunik” sample – 0.96; in the “Cosmic” sample, the quality level is also rather high – 0.95; the control sample differed by much lower quality level – 0.83. The developed samples differed by lower energetic value, namely, 351.00 kcal and 313.50 kcal in the “Cosmik” and “Lunik” samples, respectively, whereas for the control sample this number was 433.70 kcal. The offered recipes of cupcakes included the higher protein content than the control – 7.40 and 7.58g/100 g for “Cosmic” and “Lunik” samples, respectively, whereas the protein content in the control was 5.40 g/100 g.
      PubDate: 2020-04-01
      DOI: 10.21303/2504-5695.2020.001201
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Heriot-Watt University
Edinburgh, EH14 4AS, UK
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