vguitВестник Воронежского государственного университета инженерных технологийProceedings of the Voronezh State University of Engineering Technologies2226-910X2310-1202VSUET10.20914/2310-1202-2020-2-83-87vguit-2504Research ArticleПищевая биотехнологияFood biotechnologyЗащитные свойства компонентов нативного молокаProtective properties of native milk componentsДобриянЕ. И.DobriyanE. I.

к.т.н., ведущий научный сотрудник, лаборатория ресурсосберегающих процессов и функциональных продуктов, ул. Люсиновская, 35/7, Москва 115093, Россия

Cand. Sci. (Engin.), leading researcher, laboratory of resource-saving technologies functional products, Lusinovskaya str., 35.7, Moscow, 155093 Russia

e_dobriyan@vnimi.orgИльинаА. М.IlyinaA. M.

к.т.н., младший научный сотрудник, лаборатория ресурсосберегающих процессов и функциональных продуктов, ул. Люсиновская, 35/7, Москва 115093,Россия

Cand. Sci. (Engin.), junior researcher, laboratory of research-saving technologies functional products, Lusinovskaya str., 35.7, Moscow, 155093 Russia

a_iljina@vnimi.orgФедеральное государственное автономное научное учреждение Всероссийский научно-исследовательский институт молочной промышленностиРоссияAll-Russian Dairy Research InstituteRussian Federation2020180620208228387Copyright © Добриян Е.И., Ильина А.М., 20202020Добриян Е.И., Ильина А.М.Dobriyan E.I., Ilyina A.M.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vestnik-vsuet.ru/vguit/article/view/2504

Выполнен обзор отечественных и зарубежных источников литературы по антимикробным свойствам компонентов нативного молока. Определен вклад биологически активных сывороточных белков - иммуноглобулинов, лактоферрина, лактопероксидазы, нуклеаз - в поддержание гомеостаза организма. Описан механизм подавления болезнетворных микроорганизмов иммуноглобулинами. Показаны два способа проявления антимикробной активности лактоферрина: один - путем поглощения железа в кишечнике; второй - путем прямого взаимодействия лактоферрина с клеточной стенкой бактерий. Раскрыт принцип ингибирования лактопероксидазой различных клеточных функций микроорганизмов. Описана закономерность разрушения оболочек бактериальных клеток под действием лизоцима. Показана роль ксантиноксидазы в антимикробной активности молока. Рассмотрено действие антимикробных пептидов, вырабатываемых молочнокислыми бактериями. Защитные компоненты молока играют важную физиологическую роль в организме и имеют существенное технологическое значение. Антимикробные вещества выполняют важную функцию во время пассивной иммунизации новорожденного в начальный период жизни новорожденного, когда собственный иммунитет его еще не сформирован. Компоненты пассивного иммунитета защищают организм детеныша от патогенной микрофлоры. Молоко в первые дни после отела имеет максимальное содержание защитных веществ. Во взрослом организме защитные компоненты молока участвуют в коррекции нарушений гомеостаза пищеварительной системы организма. Антимикробные компоненты молока обуславливают бактерицидную фазу молока, что имеет определенное технологическое значение. Наличие в молоке комплекса биологически активных веществ, обладающих выраженными антимикробными свойствами, предопределяет необходимость поиска инновационных методов теплофизического воздействия на молоко, с целью максимального сохранения его нативных свойств.

A review of the antimicrobial properties of native dairy components was done based on local and international sources. The contribution of biologically active whey proteins (immunoglobulins, lactoferrin, lactoperoxidase, nuclease) to maintaining homeostasis of the body is determined. The mechanism of pathogens suppression by immunoglobulins is described. Two ways of lactoferrin antimicrobial activity are shown: one by absorbing iron in the intestine, and the second by direct interaction of lactoferrin with the bacterial cell. The principle of lactoperoxidase inhibition of various cellular functions of microorganisms is disclosed. The destruction pattern of bacterial cell membranes under the lysozyme treatment is described. The role of xanthine oxidase in the antimicrobial activity of milk is shown. The effect of antimicrobial peptides produced by lactic acid bacteria is considered. The protective components of milk play an important physiological role in the body and have significant technological value. Antimicrobial substances fulfill an important function during passive immunization of a newborn in the initial period of a newborn’s life, when its own immunity has not yet been formed. The components of passive immunity protect the infant from pathogenic microflora. The protective substances maximum level is observed in the first days after calving. The protective components of milk are involved in correcting digestive system homeostasis disorders at adults organisms. The antimicrobial components of milk determine the bactericidal phase of milk, which has a certain technological value. The described biologically active substances complex with antimicrobial properties is highly valued and innovative methods of heat and physical required to maximize its native properties preservation.

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The authors declare that there are no conflicts of interest present.