Антиоксидантные и антибактериальные свойства кумыса

Abstract

In order to search for effective means that increase the body’s resistance to pathogens the analysis of literature data on the composition, antioxidant and antibacterial properties of kumis – a traditional food product in the North. The study was conducted using Information and Search (PubMed) and Library Databases (eLibrary). The beneficial properties of kumis are due to the unique composition of mare’s milk, which in terms of the content of protein, milk sugar and mineral salts is closer to that of a woman’s, unlike cow’s. The microbiocenosis of kumis is dominated by lactic acid bacteria and yeast, producing antibiotic substances and vitamins during fermentation. The anti-inflammatory effect of kumis is due to its low molecular weight antioxidants in the composition of kumis, which inhibit the generation of ROS – LPO initiators. Under the action of kumis, there is a decrease in pro-inflammatory interleukins, with a parallel increase in anti-inflammatory cytokines. Considering the fact that one of the most dangerous complications in coronavirus infection is a cytokine storm, data on the effect of kumis on the cytokine status are of particular relevance. The intake of mare’s kumis has a positive effect on the indices of erythrocytes and their morphology, as well as normalizing the leukogram, and has a positive effect on the body’s immune system. The use of one-day Yakut kumis contributes to the correction of secondary immune deficiency states and is a promising product in the prevention of a number of diseases, including viral ones, not excluding the prevention of SARS-CoV-2. Kumis, as a functional food, preserves and improves health and can be recommended for daily consumption in food diets by all age groups.