TECHNOLOGY OF BREAD, ENHANCED THE BODY RESISTANCE TO THE ACTION OF STRESSORS

Abstract

Introduction: Nowadays, the frequent and prolonged stress has a negative influence on metabolism, resulting in free radicals accumulation. Oxidative stress launches a metabolic cascade, irreversibly damaging the cell. Aim: The aim of this paper is to study the possible involvement of soluble carbohydrates in antioxidant mechanisms as molecular interceptors of active forms of oxygen and the possible influence of fucoidan on the hormonal status. Materials and Methods: We uesd bread wheat flour (gluten 28.5%, ash content 0.55), enriched with the herbal supplement fucoidan. The preparation of raw material was carried out according to the technological instructions for the production of bread. Hormones were determined by ELISA (total T3-vector Best RU; T4 total-vector Best, RU; cortisol-Best vector, RU). The experiment: We selected two groups of subjects. One group received regular bread and the other - bread with fucoidan for 28 days. Blood was collected twice before and after the consumption of bread to study the levels of cortisol, T3, T4. We used the recommended dose of fucoidan for humans - 100 mg per day and daily intake of bread of 325-345 g. The effect of herbal supplements on the sensory and chemical indicators of bread quality was determined. Optical microscope Altami-136T (Altami, Russia) was used to study the activity of the yeast cells with fucoidan. Microscopic studies were performed on Jeol JEM-2100 (Jeol Ltd., Japan). The obtained results confirmed the possibility of using fucoidan to improve the quality of fresh bread. The residual content of fucoidan in the finished product was 0.196±0.0015 mg/g. This demonstrates the thermal stability of fucoidan in the composition of bread. This study showed that after eating bread with fucoidan there was a tendency to normalise the levels of T3 and T4, and the levels of cortisol remained unchanged.