ИССЛЕДОВАНИЕ БАКТЕРИОТРОПНЫХ СВОЙСТВ СОКА ИЗ ЗЕЛЕНЫХ РОСТКОВ ПШЕНИЦЫ

Abstract

Juice «vitgrass» made from green wheat sprouts is a valuable biologically active product that has a stimulating effect on the physiological state of a person. Hydroponically grown raw materials for juice production contain proteins, fats, carbohydrates, a large group of vitamins, macro- and microelements, antioxidants, enzymes and other substances. As a part of health programs, the use of this juice is recommended for overweight people to optimize the metabolic processes of the macroorganism. A healthy lifestyle involves reducing the negative impact of environmental factors, including diet correction, on the microbiota of the gastrointestinal tract. The cumulative biological assessment of wheatgrass juice should take into account the results of its effect on the indigenous microflora. Lacto- and bifidobacteria, including industrial strains for the manufacture of probiotic preparations, represent an adequate model for studying the bacteriotropic effect of any plant-based product. The experimental results indicate a pronounced stimulating effect of juice from green wheat sprouts on the growth parameters of probiotic bacterial cultures. Strains of lacto- and bifidobacteria when cultivated under conditions of maximum limitation of nutrients in the composition of the "poor" nutrient medium with the addition of "Vitgrass" juice reacted with an increase in the level of accumulation of cell biomass and a higher activity of acid formation in comparison with the control. The analysis of the results obtained makes it possible to estimate the magnitude of the effects of stimulation in relation to both bacterial cultures as quite comparable, taking into account the known intersstrain differences in growth parameters and their biochemical aspects. This is confirmed by an almost similar increased level of carbohydrate utilization in both variants of culture liquids in the presence of juice. The potential of the positive bacteriotropic activity of "Vitgrass" juice in relation to the representatives of the indigenous microflora can be realized in different ways. It seems expedient to use the product from green wheat sprouts more widely as part of programs for the complex health improvement of the macroorganism, including the prevention and correction of dysbiotic conditions.