Hippophae Research Articles

The Effects of Enriching Shortbread Cookies with Dried Sea Buckthorn Fruit on the Physicochemical and Sensory Properties

The present study evaluated the physicochemical parameters, polyphenolics content, levels of heat-induced compounds (acrylamide, furfural, 5-hydroxymethylfurfural), antioxidant properties, as well as sensory quality of shortbread cookies enriched with dried sea buckthorn fruit (SBF). The SBF-enriched cookies were prepared by replacing 1, 2, 3, or 5% of the flour with dried sea buckthorn fruit. Our results showed the presence of 12 phenolic acids and 5 flavonoids in the SBF, while two phenolic acids and two flavonoids were detected in the cookies. Most of the compounds were identified in the cookies enriched with 5% SBF. Among the phenolic acids, benzoic acid was the most abundant, while among the flavonoids, quercetin was the most abundant. 5-hydroxymethylofurfural was not detected in any cookies, and the addition of SBF contributed to the presence of furfural in baked products and increased the amount of acrylamide, and their content increased with the amount of SBF addition. The addition of sea buckthorn fruit at 5% distinctly exceeded the benchmark level of acrylamide in the cookies and worsened their sensory quality. It should also be noted that SBF significantly (p < 0.05) improved the antioxidant potential determined by two tests, ABTS and DPPH. The SBF-enriched cookies were characterized by significantly higher values of crispness and browning index compared to the control cookies. The results of the study indicate that SBF can be successfully used as a component of bakery products. In conclusion, the cookies with SBF can show improved technological and functional properties and constitute an added value bakery product that could provide health benefits.

Shaping the Physicochemical and Health-Promoting Properties of Carrot Snacks Produced by Microwave-Vacuum Drying with Preliminary Thermal and Enriching Treatment

This study analyzed the effects of thermal pre-treatments such as convective drying (P-CD), water (BL_W), and microwave blanching (M_BL) and osmotic enrichment pre-treatments with juices from pomegranate (PG), chokeberry (CH), and sea buckthorn (SB) on microwave-vacuum-dried (MVD) carrot properties. Convective drying (CD) and freeze-drying (FD) were used as a comparative method. The dry matter content and water activity of MVD carrots were varied, but in many cases, the values were comparable to those of FD-dried carrots. Pre-enrichment in CH juice significantly reduced the values of the color parameters L*, a*, and b*, regardless of the drying method. The smallest changes were observed in microwave pre-blanching (M_BL). The lowest loss in carotenoid content was observed in CD-dried carrots (14–34 mg/100 g d.m.). Blanching and enrichment in SB juice allowed significant retention of these compounds. As a result of drying carrots, the total phenolic content (TPC) increased. Compared to the raw material, the TPC content in dried carrots increased 3–9 times. Drying using the FD and MVD methods gave a similar effect of increasing the TPC content, including a greater effect after enrichment in CH juice. The highest average antioxidant activity against the DPPH• and ABTS•+ radicals was recorded for FD-dried carrots (6.9 and 30.0 mg Trolox/g d.m.). SB juice contributed to a significant increase in the total vitamin C content, even by 89.1%, compared to raw carrots. Applying osmotic pre-enrichment in PG juice increased the sugar content in dried FD and CD samples by 37.4–49.9%, and in MVD by 21–59%.

Beneficial clinical effects of honey from bees fed with specific plant extracts

Abstract Background Our team has demonstrated in a number of pre-clinical studies that special bees fed with syrups containing natural plant extracts contain a number of active substances that have beneficial effects on the human body. We have previously reported that bees fed with green walnut have beneficial effects on sugar metabolism, lowering serum glucose levels and reducing insulin resistance. Methods We conducted a prospective double-blind functional food study with 45 healthy volunteers using a strict inclusion and exclusion criteria with ethical approval. Participants ate 30 gramms of honey layered under 150 ml of yoghurt twice a day for 3 weeks. Fifteen participants consumed honey from bees fed with green walnut extract, while 15 participants consumed honey from bees fed with sea buckthorn extract, and 15 participants in the control group consumed acacia honey. Sleep quality was assessed with the SQS questionnaire, and quality of life with the SF-36, EORTC Q-C30 and EQ-5D tests on days 0 and 22 of the study. Results Consumption of both specific honey resulted improvements in the life quality parameters and in the sleep quality. ‘Buckthorn honey’ showed significant differences after the 3rd week: physical function improved (25.3±0.5 vs 27.4±2.8; p = 0.04), anxiety-depression decreased (1.4±3.6 vs 1±0.3; p = 0.03), complex physical status (84.1±9.7 vs 88.7±6.9; p = 0. 04), while ‘green walnut honey’ improved EQ-5D complex quality of life (84.1±9.7 vs 88.9±6.9; p = 0.01), overall quality of life functioning (90.6±14.9 vs 99.2±4.2; p = 0.03), EORTC Q-C30 total score (467.1±30.6 vs 487.4±21.4; p = 0.03).No such positive effects were confirmed in the control group. Conclusions Honey from bees fed with sea buckthorn extract has many beneficial physiological effects on the human body, improving physical well-being and reducing anxiety and depression. Honey from bees fed with green walnut extract improves the complex quality of life. Key messages • Improving the quality of life with nutrition is an increasingly important research field, playing a key role in our life. • Our research has shown that honey from bees fed with green walnut and sea buckthorn extract improves several parameters in the quality of life.

Sustainable Poultry Feeding Strategies for Achieving Zero Hunger and Enhancing Food Quality

As global demand increases for poultry products, innovative feeding strategies that reduce resource efficiency and improve food safety are urgently needed. This paper explores the potential of alternative sustainable poultry feeding strategies aimed at achieving SDG2 (Zero Hunger) while increasing production performance and food quality, focusing on the potential recycling of by-products, plants, and food waste derived from fruits, vegetables, and seeds, which account for up to 35% annually. The paper provides a review analysis of the nutritional (protein, fat, fiber, and ash) and minerals (i.e., calcium, phosphorus, zinc, manganese, copper, and iron) content as well as the bioactive compounds (polyphenols, antioxidants, carotenoids, fatty acids, and vitamins) of alternative feed ingredients, which can contribute to resource efficiency, reduce dependency on conventional feeds, and lower production costs by 25%. The nutritional benefits of these alternative feed ingredients, including their effects on poultry production and health, and their potential for improving poultry product quality, are presented. Carrot, paprika, rosehip, and some berry waste represent a great source of carotenoids, polyphenols, and vitamins, while the seed meals (flax, rapeseed, and sea buckthorn) have been reported to enhance the essential fatty acid composition in eggs and meat. Numerous plants (basil, sage, rosemary, and lettuce) are natural reservoirs of bioactive compounds with benefits for both animal and food products. Some challenges in implementing these alternative sustainable feeding strategies, including inconsistencies in quality and availability, the presence of anti-nutrients, and regulatory barriers, are also explored. In conclusion, future research directions in sustainable poultry feeding with alternative feed ingredients should be considered to achieve SDG2.

Effect of Complexation with Different Molecular Weights of Oat β-Glucan and Sea Buckthorn Flavonoid on the Digestion of Rice Flour.

The complex of oat β-glucan (OBG) and flavonoids hampered the digestion of starch-based food and retarded the blood glucose response; however, its effect on gastric emptying and its relative mechanism have not been thoroughly investigated. By using Fourier transform infrared (FT-IR), X-ray diffraction (XRD), scanning electron microscopy (SEM), antioxidant ability, and enzymic inhibitory tests for the characterization and in vitro semi-dynamic digestion of complexes of OBG (high and low molecular weights) and sea buckthorn flavonoids, we found that the higher molecular weight complex (FU) exhibited stronger ABTS and DPPH radical scavenging abilities and higher α-glucosidase and α-amylase inhibition rates. Mice fed with rice flour with FU addition exhibited the slowest gastric emptying and intestinal propulsion rates and blood glucose rise and had the lowest activity of digestive enzymes and levels of insulin, ghrelin, motilin (MTL), and relevant gene (ghrelin and GHSR mRNA) expression than those in the control and low-molecular-weight groups. This study provided scientific data for the development of foods with delayed gastric rate and hypoglycemic index for specific populations.

Fabrication, characterization and simulated gastrointestinal digestion of sea buckthorn pulp oil microcapsule: effect of wall material and interfacial bilayer stabilization.

Sea buckthorn (Hippophae rhamnoides L.) pulp oil is rich in functional components; however, low water solubility and stability limit its applications. This study fabricated sea buckthorn pulp oil microcapsules using whey protein isolate (WPI), soy protein isolate (SPI), sodium caseinate (NaCN), gum arabic (GA), starch sodium octenylsuccinate (OSAS) and SPI mixed with chitosan (CHI). The influences of these wall materials on physicochemical properties, release behavior and digestibility were explored. Protein-based wall materials (WPI, NaCN, SPI) demonstrated lower bulk densities due to their porous structures and larger particle sizes, while GA and OSAS produced denser microcapsules. Encapsulation efficiency was the highest for protein-based microcapsules (79.41-89.12%) and the lowest for GA and OSAS. The surface oil percentage of protein-based microcapsules (1.41-4.40%) was lower than that of the other microcapsules. Protein-based microcapsules showed concave and cracked surfaces, while GA and OSAS microcapsules were spherical and smooth. CHI improved reconstitution performance, leading to faster dissolution. During simulated gastrointestinal digestion, protein-based microcapsules released more free fatty acids (FFAs) in the intestinal phase, while CHI-modified SPI microcapsules showed a delayed release pattern due to thicker walls. Protein-based wall materials were more effective for sea buckthorn pulp oil microencapsulation, providing higher encapsulation efficiency, better flow properties and releasing more FFAs. The addition of CHI led to the layer-by-layer self-assembly of the microcapsule wall and resulted in sustained release during in vitro intestinal digestion. These findings suggested the potential of protein-based microcapsules for targeted delivery and improved applications of bioactive oils in the food industry. © 2024 Society of Chemical Industry. Published by John Wiley & Sons Ltd.

Sea buckthorn and its flavonoids isorhamnetin, quercetin, and kaempferol favorably influence bone and breast tissue health.

Bone tissue and breast tissue are interrelated, as demonstrated by breast microcalcifications, breast cancer bone metastases, bone morphogenetic proteins, and Wnt signaling. In addition, osteoblasts and osteoclasts represent an important switch of tumor cell dormancy during bone metastasis. Damage to both types of tissues mentioned above is highly prevalent, especially in postmenopausal women, and manifests itself in osteoporosis and breast cancer. Sea buckthorn (Elaeagnus rhamnoides L.), a botanical drug with high antioxidant, antitumor, anti-inflammatory, immunomodulatory, and regenerative properties, has great therapeutic potential due to the unique composition of its bioactive metabolites. This review aimed to summarize the current knowledge from in vitro and in vivo studies on the effect of sea buckthorn, as well as its most widespread flavonoids isorhamnetin, quercetin, and kaempferol, on bone and breast tissue health. In vitro studies have revealed the beneficial impacts of sea buckthorn and aforementioned flavonoids on both bone health (bone remodeling, mineralization, and oxidative stress) and breast tissue health (cancer cell proliferation, apoptosis, tumor growth, and metastatic behavior). In vivo studies have documented their protective effects against disturbed bone microarchitecture and reduced bone strength in animal models of osteoporosis, as well as against tumor expansion and metastatic properties in animal xenograft models. In any case, further research and clinical trials are needed to carefully evaluate the potential therapeutic benefits of sea buckthorn and its flavonoids. Based on the available information, however, it can be concluded that these bioactive metabolites favorably affect both bone and breast tissue health.

Physicochemical, Antioxidant, Organoleptic, and Anti-Diabetic Properties of Innovative Beef Burgers Enriched with Juices of Açaí (Euterpe oleracea Mart.) and Sea Buckthorn (Hippophae rhamnoides L.) Berries

Background: The aim of this study was to evaluate the selected quality parameters of innovative beef burgers produced with the addition of açaí and/or sea buckthorn berry juices. Methods: Five variants of innovative burgers were obtained, differing in the proportion of juices in the recipe. The pH of meat stuffing, thermal losses, production yield, color (CIE L*a*b*), content of polyphenolic compounds, degree of oxidation of the lipid fraction (TBARS), and antioxidant activity against ABTS radicals were determined. Anti-diabetic activity was measured as the ability to inhibit α-glucosidase and dipeptidyl peptidase−4 activity. A sensory evaluation was also performed. Results: Beef burgers formulated with açaí and sea buckthorn juices had up to five times higher total polyphenol content than burgers without added juices. The addition of the juices increased antioxidant activity against ABTS radicals (from 42 to 440 µmol/L/100 g) and effectively inhibited oxidation of the lipid fraction of the beef burgers. Recipe modifications resulted in changes in the color parameters of the beef burgers and had a positive effect on the sensory quality attributes evaluated. Beef burgers containing 0.5 g of açaí juice and 1.0 g of sea buckthorn juice were rated the best in terms of acceptability of appearance, aroma, color, juiciness, and tenderness. The addition of açaí and sea buckthorn juice did not increase the inhibitory activity against α-glucosidase and dipeptidyl peptidase-IV of the innovative beef burgers. Conclusions: The proposed recipe modification may be an effective way to fortify beef burgers with phytochemicals with antioxidant properties while maintaining their sensory properties.

Study on Biochemical Composition of Sea Buckthorn Fruit Cultivated from Leh, India and its Flavor Profile by Gas Chromatography Mass Spectrometry (GC-MS)

Sea buckthorn berries are among the most nutritious and vitamin rich fruit found in the plant kingdom. Biochemical composition of sea buckthorn berries cultivated from Leh, India was analyzed to study its suitability for making food products. Berry pulp was analyzed for sugars, acidity, TSS and pH. The results show that the sea buckthorn pulp exhibited higher acidity, lesser pH, total sugars and reducing sugars, when compared to fruits like pineapple and grapes. Calcium and potassium content of berry was found to be high when compared to other mineral content viz. sodium, iron and phosphorus. Antioxidant contents and antioxidant activity of pulp was determined and compared with other fruit pulps. Sea buckthorn fruit pulp exhibited significant antioxidant activity i.e. 88.72%, when compared to locally available fruits like grapes and pineapple. Totally 45 volatile flavour components were identified from sea buckthorn berry, which contains mainly esters, that contributes to significant berry aroma.

The influence of lingonberry and sea buckthorn powder-aqua solutions on the nutritional value of sander roe

Fish roe is a rich source of polyunsaturated fatty acids, essential amino acids and several vitamins. The paper presents the possibility of using fish caviar treatment with berry solutions instead of traditional preservatives. The purpose of this study is to determine the effect of berry solutions from lingonberry powder (Vaccinium vitis-idea) and buckthorn (Hippophae rhamnoides) on the nutritional, biological value and safety of walleye caviar through the use of wild plants as preservatives. Samples of the caviar of the common walleye Sander (Sander lucioperca) were selected as research objects. The results showed that experimental caviar samples treated with berry solutions showed differences (p>0.05) compared to the control sample with saline solution, this proves an increase in the nutritional value and safety of fish caviar. It is also shown that the use of berry solutions from cranberries (LS) and sea buckthorn (SBS) combined with salt is 35% more effective compared to the control sample containing only salt (S). This means that using berry solutions significantly improves the results compared to the traditional canning method. This effect may be due to the additional beneficial properties of berry extracts, such as antioxidant and antimicrobial activity, which contribute to better preservation of caviar quality and safety. It was found that using a berry solution from cranberry powder revealed the best result. Also, it was shown that the greatest value and composition was possessed by the LS sample, which more satisfied the daily requirement of vitamins A, E and B group in comparison with other samples (p>0.05), the content of vitamin A (0.016±0.014); vitamin B (0.24±0.16); vitamin E (2.89±0.04); vitamin PP (2.1±0.05). This is because treating pikeperch caviar with berry solutions increases the amount of water-soluble and fat-soluble vitamins.

Probiotic Lactobacillus plantarumLP28 and Saccharomyces cerevisiae improve the bioactive content and quality of fruit‐based rice beverage

AbstractThe increasing demand for plant‐based beverages with improved functional and sensory qualities has guided this study, which examines the bioactive content, functional, and sensory properties of a rice, apple pomace, and sea buckthorn beverage (RASB) fermented with probiotic Lactobacillus plantarum and Saccharomyces cerevisiae. We found out that total polyphenol content (TPC), total flavonoid content (TFC), and β‐carotene were significantly higher in samples with Saccharomyces cerevisiae, particularly in coculture samples. These samples also exhibited elevated alcohol by volume (ABV). Monoculture samples showed increased total flavonol content (TFLC), total anthocyanin content (TAC), and proanthocyanidin. The RASB‐LP sample, containing only Lactobacillus plantarum, revealed the highest antioxidant properties, evidenced by DPPH (94.13 ± 0.05%) and ABTS (97.69 ± 0.09%) assays. Interestingly, 3‐methylbutyl 3‐methylbutanoate, abundant in the unfermented control, was hydrolyzed to 3‐methyl‐1‐butanol in fermented samples, especially those containing Saccharomyces cerevisiae. Sensory evaluation evidenced that RASB‐LP scored highest for aroma and overall acceptability. FTIR analysis also indicated changes in functional groups of RASB samples. Together, our findings suggest that a novel probiotic cereal beverage with enhanced quality can be developed through the addition of fruit and fruit pomace, coupled with fermentation using Lactobacillus plantarum LP28 and Saccharomyces cerevisiae.

The Effect of Including Sea Buckthorn Berry By-Products on White Chocolate Quality and Bioactive Characteristics under a Circular Economy Context

The by-products of the extraction of sea buckthorn (Hippophae rhamnoides L.) concentrated juice may represent a functional food ingredient for white chocolate production, as a rich source of bioactive compounds. The effects of six treatments derived from the factorial combination of two types of by-products (with oil or without oil) and three different concentrations (5%, 10%, and 15%), were assessed on rheological, quality, colour, antioxidant, and mineral properties of chocolate. The 15% addition of full powder led to the highest values of max firmness, total shear energy, shear energy, cohesiveness, gummosity, dry matter, and ABTS, compared to the untreated control, but the two highest concentrations of the oil-deprived powder resulted in the protein content increasing. The full powder addition always raised fat levels. Both the ‘L’ and ‘a’ colour component as well as total carotenoids, β-carotene, lycopene, and vitamin C increased with the rise of H. ramnoides powder addition, compared to the untreated control. The opposite trend was shown by the ‘b’ colour component and pH, whereas polyphenols and antioxidant activity attained higher values with the oil-deprived powder. The content of potassium decreased upon the 15% addition of the Hippophae ramnoides by-product powder, compared to the untreated control, whereas calcium and magnesium increased. The 15% H. ramnoides full powder elicited the augmentation of phosphorus content in chocolate, compared to the untreated control, contrary to the effect of the oil-deprived powder on P and Zn. The employment of SBB by-products highlights the great potential for manufacturing innovative functional foods with high nutritional value, such as chocolate.

CO2 absorption performance of biogas slurry enhanced by biochar as a potential solvent in once-through CO2 chemical absorption process

Carbon capture, utilization, and storage (CCUS), offers a promising avenue for mitigating CO2 emissions, in which the big challenge is the high CO2 capture cost. A novel CCUS technology called once-through CO2 chemical absorption using biogas slurry, could potentially reduce the CO2 capture cost through decreasing the energy consumption greatly during CO2 capture. This technology, however, is constrained by the CO2 absorption capacity of biogas slurry. To enhance the CO2 capture capacity of this innovative technology, we proposed a method to enhance CO2 absorption by integrating biochar into biogas slurry. Results indicated that the CO2 absorption capacity of biogas slurry improved by biochar varied with the type of biochar adopted. Among all the investigated biochar, the wood biochar like sea buckthorn and sand willow exhibited the lowest CO2 capture enhancement, with 0.82±0.19 mmol/g and 0.81±0.30 mmol/g, respectively. Biochar from C4 plants like corn stalks and cobs demonstrated the highest enhancement, with 2.11±0.24 mmol/g and 2.47±0.86 mmol/g, respectively. The enhancement driven by C3 plant biochar like millet stalks and shells was intermediate, with 1.62±0.47 mmol/g and 1.62±0.46 mmol/g, respectively. The primary factor for promoting CO2 absorption in the biochar-based biogas slurry was the increase in pH of biogas slurry. The total pore volume of biochar was the principal material property that enhanced CO2 absorption, followed by the EC and BET surface areas of biochar. Increasing the carbonization temperature of biochar could also enhance the CO2 absorption capacity by biogas slurry. In CO2-rich biochar-based biogas slurry, CO2 primarily existed as HCO3− and carbamate. However, for the influence of the biochar's pore structure, CO2 in the CO2-rich biochar-based biogas slurry was more stable than that in CO2-rich biogas slurry.

Polyphenols from unconventional fruit by-products protect human epithelial intestinal cells from oxidative damage

Polyphenols from discards of unconventional fruits, namely guava (Psidium guajava L.), jerivá (Syagrus romanzoffiana), butiá (Butia catarinensis), and sea buckthorn (Hippophae rhamnoids L.) have shown in vitro capacity to ameliorate risk factors associated with chronic diseases. To verify their effects in models simulating human physiology, human colorectal adenocarcinoma (Caco-2) cells can be used to reproduce the small intestine's brush border. Therefore, differentiated Caco-2 cells were treated with phenolic extracts from guava processing discards and jerivá, butiá, and sea buckthorn seeds. Cells were assessed for cytotoxicity through the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay and cellular antioxidant activity (CAA) by fluorescence decline of treated cells mixed with a free radical. Selected extract concentrations induced Caco-2 cytotoxicity mostly in the 100–150 μg/mL range. For CAA, extracts from guava, jerivá, and butiá by-products displayed a hormetic-like behavior, showing antioxidant effect at low concentrations while becoming prooxidants at higher concentrations. In some instances, restoration of the antioxidant effect followed, possibly due to cellular adaptative mechanisms. Sea buckthorn seeds extract showed the most consistent CAA response among all samples. Hence, polyphenols from fruit by-products showed antioxidant activity in Caco-2 cells, although future research should concentrate on assessing their absorption and evaluating their effects in other cell models.

Optimization of ultrasound assisted extraction of the Sea buckthorn leaves, characterization of the phenolic compounds, and determination of bioactive properties of the extracts

Optimization of ultrasound assisted extraction of the Sea buckthorn leaves, characterization of the phenolic compounds, and determination of bioactive properties of the extracts

Preparation and characteristics of soy protein isolate - Sea buckthorn flavone emulsion and their effects of on quality and heterocyclic amines of roasted mutton granules

A soy protein isolate (SPI) - sea buckthorn flavonoid emulsion was developed to study its effects on roasted lamb quality and heterocyclic amine (HAAs) precursors. The emulsion was stable with uniformly dispersed, well-encapsulated droplets averaging 0.1 to 10 μm. CLSM confirmed its good physical stability, small particle size, and uniform dispersion. FTIR the existence of hydrogen bond, hydrophobic interaction and physical adhesion between SPI and sea-buckthorn flavonoids. The emulsion improved lamb pellet texture by reducing chewiness and hardness, increasing adhesion, and decreasing browning. The emulsion-treated roasted mutton showed a 47.95–53.56 % increase in DPPH scavenging activity and MDA content reduction from 60.78 to 17.80 nmol/mg, indicating strong antioxidant activity and lipid oxidation inhibition. For both precursors and HAAs, there was a significant intensity of inhibition, where creatine decreased by about 44.91–68.34 %, glucose by 84.47 %–97.74 %, and the seven HAAs, Norharman, Harman, IQ, MeIQ, MeIQx, AαC, and PhIP, were inhibited by 79.64 %, respectively, 88.76 %, 65.07 %, 87.27 %, 96.16 %, 89.30 % and 49.44 %, respectively. This study aimed to develop a novel soy protein isolate-sea buckthorn flavonoid emulsion and evaluate its potential to improve roasted lamb quality while inhibiting the formation of harmful HAAs.

Anti-inflammation effect of ethanol extracts composed of propolis, pineapples, sea buckthorn fruit, figs, and kiwi extracts on Raw 264.7 cells treated with lipopolysaccharide

Anti-inflammation effect of ethanol extracts composed of propolis, pineapples, sea buckthorn fruit, figs, and kiwi extracts on Raw 264.7 cells treated with lipopolysaccharide

Sea Buckthorn Oil Promotes the PI3K-Akt-ERK Signaling Pathway and Macrophage M2 Polarization to Reduce Radiation-induced Skin Injury.

In this work, we explored the role and mechanism of sea buckthorn oil in reducing radiation-induced skin damage. The radiation-induced rat skin injury model was established using strontium-90. Rats were treated with sea buckthorn oil twice a day postirradiation, and skin damage was observed at different times and evaluated using an injury score. Skin pathological changes were observed using hematoxylin and eosin (H&E) staining. Western blotting and immunohistochemistry were used to detect the expression of vascular growth and pathway proteins. ELISA was used to detect the secretion level of inflammatory factors. Immunohistochemistry was used to detect macrophage polarization marker proteins. We found that sea buckthorn oil can alleviate radiation-induced skin damage, accelerate skin vascular regeneration, and promote the up-regulation of vascular endothelial growth factor (VEGF) and its receptor (VEGFR). These results demonstrate the beneficial effects of sea buckthorn oil on radiation-induced skin damage. Furthermore, the levels of IL-1β and TNF-α in the sea buckthorn oil treatment group were significantly lower than those in the control group, while the levels of IL-4 and IL10 were significantly higher (P < 0.05). CD206 expression also increased in the sea buckthorn oil treatment group, while CD16 expression decreased compared to the control group (P < 0.05). Western blotting showed that PI3K, Akt and ERK expression increased in the sea buckthorn oil treatment group (P < 0.05). The beneficial effect of sea buckthorn oil in reducing the inflammatory response in irradiated rats was diminished when they were treated with PI3K inhibitor. We conclude that sea buckthorn oil may regulate macrophage M2 polarization by increasing the PI3K-Akt-ERK signaling pathway, thereby inhibiting the inflammatory response and promoting skin vascular regeneration to prevent and treat radiation-induced skin damage.

Harnessing the Potential of Whey in the Creation of Innovative Food Products: Contributions to the Circular Economy

Food waste and by-products are intricately linked to sustainable food production, as reducing waste can play a significant role in achieving a more sustainable and efficient food system. Sustainable utilization and recovery of by-products can significantly contribute by creating strategies that can lead to cost savings and increased efficiency across the food supply chain. Worldwide, more than 40% of whey from cheese production is discarded, resulting in the loss of valuable nutrients and potentially polluting the environment. Effective use of whey reduces environmental impact and enhances manufacturing sustainability. Thus, a circular approach to food waste management in the dairy industry supports sustainability goals and creates opportunities for innovation. Whey contains most of the soluble components of milk, including a large number of serum proteins and all the essential amino acids, making it suitable for producing beverages with high nutritional value. This study aims to produce whey-based beverages with different additions to obtain dairy products with high nutritional value. Three different ingredients, sea buckthorn, ginger, and cinnamon, were chosen for their numerous health benefits to the consumer. Six samples were prepared utilizing both unmodified and deproteinized whey in a 75% proportion, with the addition of 25% sea buckthorn juice, 0.75% ginger juice, and 0.2% cinnamon powder. The resultant samples were packaged in 200 mL bottles and maintained at a controlled temperature of 6 °C to ensure optimal preservation. Given the paramount importance of consumer acceptability in novel beverage development, a comprehensive evaluation was conducted to assess the sensory properties of the formulated beverages. In addition, physico-chemical properties and their evolution over 14 days of storage were examined. The sample containing whey, sea buckthorn juice, ginger juice, and cinnamon powder received the highest marks from the tasters. The values of the physico-chemical parameters varied depending on the type of whey used and the storage period. Thus, a pH of approximately 5 and an acidity between 30 and 80 °T were recorded. The average lactose content was 4%, the average protein content was 2.5%, and the total soluble solids content was 11.5 °Brix. The beverages developed in this study represent viable alternatives for diversifying food production through sustainable, environmentally friendly technological variants. By applying circular economy principles, these products contribute to reducing food waste in the dairy industry.

OPTIMIZATION OF THE HORMONAL STATUS OF THE CULTURE MEDIUM FOR H. RHAMNOIDES IN VITRO CULTIVATION

Sea buckthorn (Hippophae rhamnoides L.) is an ancient crop that has traditionally been used as a medicinal plant, health promotion agent and dietary supplement. The fruits of sea buckthorn, which are a source of carotenoids, which had been collected since ancient times and was introduced into cultivation only at the beginning of the 20th century. Currently, sea buckthorn berries are harvested on an industrial scale, as due to the high content of biologically active substances in them, consumer interest in sea buckthorn products has increased significantly, and their use in the food industry and medicine is expanding. Due to its biologically active compounds, high content of vitamin C, flavonoids, carotenoids and tocopherols, sea buckthorn is an excellent raw material for functional foods. The purpose of this work is to select conditions for cultivating explants of H. rhamnoides L. plants and obtaining micro-shoots for subsequent microclonal reproduction. The material for initiating a sterile culture was the seeds H. rhamnoides. The samples were introduced from natural populations in the RSE “Altai Botanical Garden” of the SC of MoES of the Republic of Kazakhstan (Ridder). Solutions of 0.1% sulema, 34% hydrogen peroxide, and 10% Domestos solution were used for seed sterilization, the exposure period was 20 minutes. Next, the seeds were planted on the surface of the WPM and ½ MS nutrient medium with the addition of phytohormones 6-benzylaminopurine (BA) and gibberellic acid (GA3) in various concentrations. Activated carbon in an amount of 2 g/l was used to reduce the accumulation of polyphenols in the medium. The beginning of germination was noted on days 7-8, depending on the genotype of sea buckthorn. The minimum number of infected seeds was observed in the variant using 0.1% sulema. When using hydrogen peroxide, the contamination of seeds with fungal and bacterial infections was at the level of 40.8-45.5%. The largest number of germinated seeds were observed when using WPM medium. The maximum values of seedling length were noted on WPM media with the addition of 1 mg/l BA + 1 mg/l GA3, where the average shoot length was 8.6±0.9 cm. In this variant, sterile seedlings were characterized by an intense green color and well-developed cotyledon leaves. In some genotypes, intensive growth and the appearance of a second internode were noted. In other variants, height indicators varied from 3.2 cm. up to 4.2 cm. Thus, we have found that WPM medium supplemented with 1 mg/l 6-benzylaminopurine and 1 mg/l gibberellic acid is better suited for obtaining sterile shoots from H. rhamnoides seeds. The obtained sterile seedlings of H. rhamnoides will be used in vitro culture for subsequent microclonal reproduction.