Экзогенные источники витаминоподобных веществ и перспектива применения дрожжей в получении пищевых продуктов особого состава

Abstract

The first half of the 20th century is characterized by discoveries in the field of biochemistry. During this period, the active substances necessary for the development of the body and maintaining homeostasis were first studied. After a long study of vitamins, scientists discovered a number of substances that have properties similar to vitamins, later they were called "vitamin-like substances". The mechanisms of regulation of the body's vital activity are always based on the course of special biochemical reactions, including with the participation of vitamin-like substances, which, unlike vitamins, can be synthesized by the body itself endogenously and come from exogenous sources (inside with food or in laboratory/industrial conditions). There is a need to maintain their balance through food intake. The article examines the role of vitamin-like substances of plant origin in the processes of vital activity of the organism, ensuring the implementation of specific tasks in the system of organs, cells and tissues. Due to the low quality of modern products, the concentration of useful components in their composition is reduced. Therefore, many people currently do not receive additional vitamin-like compounds and vitamin supplements are necessary to replenish them. The latter, due to the intense rhythm of life, people may forget to use or take irregularly. Therefore, the urgency of enriching the composition of familiar food products, in particular by means of yeast cultures, which are able to accumulate useful components in themselves, depending on the substrates consumed, has increased. The aim of this work is to study the possibilities of using yeast cultures to enrich the composition of familiar food products with vitamin-like substances from plant sources. Materials and methods. The article analyzes the possibilities of enriching familiar non-alcoholic food products by cultivating yeast cultures on substrates of plant origin. The role of vitamin-like substances in the biochemical processes of the body in comparison with the biologically active fermentative of yeast has been determined. To perform a systemic in-depth analysis, a synergistic principle was used to study the effect of the vitomin-like substances used on biochemical processes, that is, an analysis was carried out by studying the self-organization of the functional systems of the body without taking into account data on specialized pharmaceutical therapy. The research was carried out on the basis of the relevant Russian and English language information sources. Results. To achieve this goal, the reasons for the need and indispensability of vitamin-like substances in the biological processes of the body were initially considered, their classification and dosage were briefly characterized. Further, the methods of enriching food products by means of yeast cultures are studied in detail and the influence of each compound or group found in information sources on the biochemical processes in the body is considered. The possibilities of using yeast as a source of vitamin-like substances and for carrying out the fermentation of plant objects for enriching food products and non-alcoholic beverages with special components are considered separately. The composition and benefits of the active fermentative of yeast have been investigated, it has been established that the composition of the vitamin-like substances of the final product has not been sufficiently studied. It was revealed that successful attempts are being made to use Saccharomyces cerevisiae for the formation of food products enriched with bioflavonoids with antioxidant properties.