Open AccessModeling Formulations of Food with Prophylactic Antidiabetic Properties
Author(s) -
Vladimir Sadovoy,
Irina Trubina,
T. Shchedrina,
T. Sh Shaltumaev
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/852/1/012087
Subject(s) - biological activity , lecithin , selenium , food science , yeast , blood sugar , functional food , diabetes mellitus , food additive , sugar , biological value , chemistry , microbiology and biotechnology , medicine , biochemistry , biology , endocrinology , organic chemistry , in vitro
Having analyzed the research literature, the authors identify biologically active compounds with antidiabetic properties. It has been established that brewer’s yeast, selenium active, chromium chelate and lecithin have a positive effect on reducing blood sugar. A technology for obtaining a modified yeast preparation by destroying cell walls has been proposed. A biologically active composition for the prevention of diabetes mellitus has been developed and used as an additive in the recipe for the diabetic boiled sausage. Laboratory animals were used to assess the prophylactic properties, biological value and safety of a sausage with a biologically active composition; as a result, the effectiveness of the developed technology was confirmed.