PREREQUISITES FOR THE FORMATION OF D - ENANTIOMERS OF AMINO ACIDS OF ANIMAL PROTEINS IN THE MANUFACTURING PROCESS OF MEAT PRODUCTS

Natal’Ya L Vostrikova,Andrey V Kulikovskii,Oksana A Kuznetsova,Valentina B Krylova

doi:10.21323/2414-438x-2019-4-1-30-36

Abstract

The paper presents studies on the presence or formation of d - enantiomers of amino acids in animal tissues or organs, in meat products during its production processes. It is shown that the process of epimerization of L - amino acid residues with the formation of D-enantiomers affect the reduction of the properties of food products, including the formation of oncoassociated subsequent effects on the human body.Modern control of the quantitative and qualitative composition of d-enantiomers of amino acids in food products, monitoring for stratification of the increased risk of toxic compounds in food are becoming an urgent medical and social problem. The studies planned in this paper are aimed at developing approaches to the creation of food products that reduce the oncogenic alimentary load on human health by solving the problem of technological modification of production, eliminating or minimizing post - translational modifications in proteins that contribute to the formation of d-enantiomers of amino acids. These studies will create a scientific and technological database associated with the risk assessment of carcinogenesis in protein matrices of animal origin. Based on the presented analysis, the task of developing and testing a method to control the accumulation of D-isomers in the course of various technological processes of meat production is extremely popular.

Highlights

There are key aspects and directions in the Strategy of the NTR of the Russian Federation: transition to highly productive and environmentally friendly agro - and water management, development and implementation of systems for the rational use of chemical and biological protection of agricultural plants and animals, storage and efficient processing of agricultural products, the creation of safe and high – quality, including functional, food[1].Nutrition is the most important element that ensures the maintenance of health, efficiency and creative potential of the nation [2]
The results of numerous studies show that the epimerization of L-amino acids with their transition to D-form plays the main role in the aging of the body, and aspartic acid is most susceptible to racemization
The following methods can be used to determine the level of D - amino acids [30]: 1 Nuclear-magnetic resonance spectroscopy - is a method that allows to determine the ratio of stereoisomers in solution, as well as to identify individual stereoisomers

Summary

Introduction

There are key aspects and directions in the Strategy of the NTR of the Russian Federation: transition to highly productive and environmentally friendly agro - and water management, development and implementation of systems for the rational use of chemical and biological protection of agricultural plants and animals, storage and efficient processing of agricultural products, the creation of safe and high – quality, including functional, food[1].Nutrition is the most important element that ensures the maintenance of health, efficiency and creative potential of the nation [2]. In order to reduce the health risks, that are realized in the production of meat products, is necessary to study deeply the nature and depth of post-translational deformations occurring in animal proteins during processing. The study of the processes of epimerization of L-amino acid residues with the formation of D-enantiomers, which affect the properties of food products, including oncoassociated, is one of the most relevant areas of modern biotechnology and biochemistry. The effects of genetic purity, disruption of technological processes, unbalanced formulations, improper storage, transportation and other factors on the chemical, biochemical composition of food is a major problem of nutrition science

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