The article is dedicated to the memory of the academician of the Russian Academy of Sciences Evgeny Ivanovich Titov. He would have turned 80 on October 13, 2025. In 2025, we will also celebrate the 95th anniversary of the Russian Biotechnology University. This article focuses on the importance of the scientific school of the academician of the Russian Academy of Sciences E.I. Titov for the development of food science, the development of student science, and the support of talented young scientists. An analysis of scientific literature on the compliance of various nutritional concepts with the laws of rational nutrition is conducted and the relevance of developing research on the creation of health-preserving food products that are adequate to the needs of the human body is shown. An analysis was conducted of the development of research at the Russian Biotechnology University in the field of creating scientific and technological foundations for food design, an expert system for optimizing the composition of products, and the creation and development of a new generation of general, preventive and therapeutic nutrition products. These studies are inextricably linked with the name of E.I. Titov. The main achievements of fundamental and applied research of the Academician E.I. Titov scientific school are described. Information on the activities of the scientific and educational center "Biotechnology of food products of animal origin", which was headed by E.I. Titov is given. The prospects for the application of methodological approaches developed by the scientific school of Academician E.I. Titov in the creation of multi-component food products with specified properties are outlined to solve the problem of providing the population with products that combine the advantages of raw materials of animal and plant origin and are adequate to the needs of the human body.

Introduction. In the current reality, where the negative impact of the environment on human health has increased significantly, the issue of supporting individual detoxification potential among workers in hazardous conditions is becoming increasingly important. In environments with exposure to harmful chemical factors, the technogenic load on the detoxification system of workers increases, leading to a higher risk of occupational diseases. Nutrition serves as one of the main tools for supporting xenobiotic metabolism. 

The purpose of the review article is to systematize the scientific literature on the interplay between diet, genetic predisposition and detoxification potential.

Materials and Methods. Based on an analysis of literature sources, the mechanisms of two-phase metabolic detoxification are examined, along with the influence of genetic polymorphisms on the activity of enzymes involved in these phases. 

Results. An original definition of the concept of "individual detoxification potential" is proposed. The role of key detoxifying enzymes such as cytochrome P450s, glutathione-S-transferases, and N-acetyltransferases in toxin metabolism is described. It is shown that polymorphisms in genes encoding these enzymes can lead to reduced efficiency of detoxification processes in the body, increasing the risk of toxic substance accumulation. Special attention is paid to a personalized approach to nutrition aimed at improving detoxification processes in individuals working under hazardous conditions. Examples of phytochemical substances found in plant-based products that can stimulate or suppress the activity of these enzymes are presented. The prospects of using personalized diets to optimize the detoxification function of the organism are discussed. 

Conclusions. The review results indicate the necessity of considering genetic characteristics when developing nutritional programs for people exposed to elevated toxic loads. To reduce toxic burden, it seems reasonable to include foods that enhance individual detoxification potential in dietary regimens.

Abstract

Introduction.

The widespread use of polyethylene sleeves worldwide has led to their application in various sectors of the national economy. For example, in the agro-industrial complex, polyethylene sleeves are an integral part of the modern method of storing crop products in the field. During the practical application of this storage method in Russia, farmers encountered various problems during their operation, including one of the main ones, namely a violation of the sleeves' tightness.

Materials and Methods. The study focused on a non-stationary method of storing crop products in polyethylene bags (silo bags). The research methods included field observations conducted in the Central Federal District during the 2015–2023 agricultural seasons. Surveys of sites for the placement of grain-filled polyethylene bags were conducted over a nine-month period (summer, fall, and winter). Parameters studied included the moisture content of crop products and the degree of damage to the silo bags.

Results. A classification of processes for depressurizing polyethylene bags containing grain during storage is proposed (authorized and unauthorized). The main causes of unauthorized depressurization of silo bags have been identified: improper operation of silo bags at the production site; and the harmful effects of rodents and birds. It has been found that the baseline moisture content of the commercial product influences unauthorized depressurization of silo bags, as their greatest degree of storage damage was detected in grain with moisture contents up to 13.0%. It was established that the cause of grain moisture changes during storage is depressurization of polyethylene bags. Moreover, the nature of the depressurization affects the rate of increase in the grain's moisture content. The nature of damage to silo bags and polyethylene sleeve housings was determined, and the degree of damage (I-III) was established.

Conclusions. The results of long-term field observations allowed us to identify the main causes of unauthorized depressurization of silo bags during storage of plant products. It was found that season and relative humidity influence changes in the overall moisture content of grain during storage. It was found that if unauthorized depressurization occurred in summer or winter, when precipitation is lowest, the change in grain moisture content is insignificant.

Introduction. Lactic acid bacteria are actively used in the food and pharmaceutical industries due to their ability to produce technologically valuable substances that are important for food production. Also, some lactic acid bacteria are used for the prevention and treatment of various diseases due to their probiotic properties. The interest in the genera Lactiplantibacillus and Lactobacillus is due to their ability to synthesize bacteriocins, which have antimicrobial activity that leads to the suppression of the growth of extraneous microflora. The possibility of using bacteriocins as an alternative to antibiotics in the fight against pathogenic microflora, including food products, is discussed. However, the lability of bacteriocins limits their widespread use.

The purpose is to conduct a critical analysis of current literature data to determine the main mechanisms of action of bacteriocins, directions of their use in clinical practice and in therapeutic nutrition, taking into account specific examples, and to evaluate possible sources of isolation of new highly active bacteriocin-producing strains.

Materials and Methods. As part of the study, a systematic analysis of the scientific literature for the period from 2014 to 2024 was carried out in accordance with the PRISMA guidelines. An initial keyword search revealed 127 scientific publications. As a result of a two-stage screening after applying the inclusion and exclusion criteria, as well as removing duplicates, 89 articles were selected for in-depth critical analysis, which formed the basis of this systematic review. The search for relevant materials was carried out in the databases PubMed, the Russian Science Citation Index (RSCI) and others.

Results and Discussion. 89 scientific articles were critically analyzed. Potential applications of lactobacillus bacteriocins in clinical practice and therapeutic nutrition have been identified: the fight against infections of the gastrointestinal tract; the use of bacteriocins as a substitute for antibiotics, as well as as an antibiotic agent. The most well-known bacteriocin is nisin, which is synthesized by Lactococcus lactis and is widely used as a preservative in the food industry. However, bacteria such as Lactiplantibacillus plantarum, Lactobacillus gasseri, Lactobacillus crispatus, and Latilactobacillus sakei are bacteriocinogenic and can also be successfully used. The current data on the characteristics and mechanism of action of bacteriocins are systematized. A correlation has been shown between the course of the corresponding inflammatory diseases of the gastrointestinal tract, the dose of antibiotics used, and the intake of purified bacteriocins or probiotic microorganisms producing bacteriocins in situ. The existing obstacles to the rapid introduction of bacteriocins into clinical practice are considered, which is an urgent issue due to the increasing number of antibiotic-resistant strains of opportunistic and pathogenic infectious agents. The possibility of using bacteriocins as alternatives to antibiotics and/or drugs that reduce the dose of antibiotics used, and/or drugs for the treatment and prevention of diseases of the gastrointestinal tract has been proven. The main promising sources of the isolation of highly active bacteriocin-producing strains have been identified. Further research areas include targeted screening of highly active bacteriocin-producing lactobacillus strains with probiotic properties, and the development of a scheme to reduce the dose of antibiotics through the use of the obtained bacteriocins.

Introduction. The paper studies the possibility of using amaranth seedling extract in the technology of minced meat semi-finished products from turkeyt. The effect of the addition of amaranth seedling extract on the taste, safety and oxidative stability of products aimed at meeting consumer demand for a healthy diet is considered. 

Purpose: To evaluate the consumer properties of semi-finished meat products enriched with amaranth sprout extract. 

Materials and Methods. The samples of chopped semi-finished turkey meat, processed according to GOST R 32951-2014 (control) and with the addition of amaranth sprout extract in an amount of 1-3% of the semi-finished product weight were studied. Generally accepted research methods were used in the work. The organoleptic evaluation of the control and experimental samples was carried out in accordance with GOST 99959-2015, on a five-point scale. Nutritional and energy value were determined by calculation method. The oxidative stability of the studied chopped semi-finished products was determined on an Oxitest oxidation stability reactor (VELP Scientifica, Usmate Velate (MB), Italy). The peroxide value was determined according to GOST 34118-2017. The antioxidant activity was determined by coulometric titration using the Expert -006 device.

Results and Cnclusions. The relevance of developing new meat products with improved consumer properties using amaranth seedling extract has been established. A comparison of the properties of control and experimental samples showed that the inclusion of amaranth sprout extract in the composition of semi-finished turkey meat products has a minimal effect on the amount of proteins and lipids, but increases the carbohydrate content and energy value.The integration of amaranth seedling extract into the formulation did not adversely affect the sensory parameters of the finished products, while the samples with the addition of the extract had a denser structure and received higher scores based on the results of organoleptic evaluation. Changes in the physico-chemical and functional-technological properties of semi-finished products varied depending on the dose of the injected extract. The use of amaranth seedling extract reduces the risk of product spoilage - the peroxide number is reduced by 3-5 times, according to the amount of extract applied. The inclusion of amaranth sprout extract in the recipe for semi-finished meat products is appropriate and economically justified, since it allows for the production of high-quality products with an extended shelf life and additional health benefits for consumers. The results obtained open up prospects for the large-scale industrial use of amaranth extract in the meat industry, contributing to the creation of competitive products that meet the criteria of a healthy diet.