vguitВестник Воронежского государственного университета инженерных технологийProceedings of the Voronezh State University of Engineering Technologies2226-910X2310-1202VSUET10.20914/2310-1202-2025-4-93-100vguit-3696Research ArticleПищевые системыFood systemsОпыт получения хондроитин сульфата из побочных продуктов переработки пресноводных рыбExperience in obtaining chondroitin sulfate from by-products of freshwater fish processinghttps://orcid.org/0009-0008-2046-4896МухаммадА. М.MuhhamadA. M.

аспирант, кафедра технологии продуктов животного происхождения, пр-т Революции, 19, г. Воронеж, 394036, Россия

Cand. Sci. (Engin.), assistant professor, animal products technology department, Revolution Av., 19 Voronezh, 394036, Russia

noreplay@elpub.ruhttps://orcid.org/0000-0002-1416-0297АнтиповаЛ. В.AntipovaL. V.

д.т.н., профессор, кафедра технологии продуктов животного происхождения, пр-т Революции, 19, г. Воронеж, 394036, Россия

Dr. Sci. (Engin.), professor, animal products technology department, Revolution Av., 19 Voronezh, 394036, Russia

antipovaI54@ya.ruhttps://orcid.org/0000-0002-5778-6150КуцоваА. Е.KutsovaA. E.

к.т.н., инженер, кафедра технологии продуктов животного происхождения, пр-т Революции, 19, г. Воронеж, 394036, Россия

Cand. Sci. (Engin.), assistant professor, animal products technology department, Revolution Av., 19 Voronezh, 394036, Russia

alla-toporkova@ya.ruВоронежский государственный университет инженерных технологийVoronezh State University of Engineering Technologies20253012202587493100Copyright © Мухаммад А.М., Антипова Л.В., Куцова А.Е., 20252025Мухаммад А.М., Антипова Л.В., Куцова А.Е.Muhhamad A.M., Antipova L.V., Kutsova A.E.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/3696

Статья посвящена анализу источников, методов получения и биомедицинского потенциала хондроитин сульфата (ХС), с особым акцентом на возможность его экстракции из побочных продуктов переработки пресноводных рыб. ХС, как сульфатированный гликозаминогликан, является ключевым структурным и функциональным компонентом внеклеточного матрикса, играя критическую роль в поддержании здоровья суставов, нейропластичности, регенерации тканей и модуляции воспалительных процессов. Его биологическая активность напрямую зависит от структурных особенностей, таких как степень сульфатирования («сульфатный код»), молекулярная масса и пространственная организация, которые, в свою очередь, определяются источником сырья и технологией выделения. В работе подчеркивается, что традиционное промышленное производство ХС опирается на сырье животного происхождения (хрящи крупного рогатого скота, свиней, кур), что сопряжено с рядом ограничений, включая религиозные аспекты, риски зоонозных заболеваний и нестабильность сырьевой базы. В этом контексте гидробионты, и особенно побочные продукты рыбоперерабатывающей промышленности (скелеты, хрящи, головы), рассматриваются как перспективная и устойчивая альтернатива. Использование такого сырья позволяет решить проблему утилизации отходов и соответствует принципам экономики замкнутого цикла. В статье проводится детальный обзор традиционных (щелочной и кислотный гидролиз) и современных (ферментативный, ультразвуковой, микроволновой, сверхкритическая флюидная экстракция) методов извлечения ХС. Делается вывод, что разработка эффективных и рентабельных технологий получения ХС из рыбных отходов представляет собой актуальную научно-практическую задачу. Такие технологии должны обеспечивать не только высокий выход и чистоту, но и сохранение специфической структуры сульфатированных изоформ, что определяет их терапевтическую эффективность. Внедрение подобных решений позволит расширить сырьевую базу для производства ХС, создать новые цепочки добавленной стоимости в рыбной отрасли и удовлетворить растущий рыночный спрос на функциональные нутрицевтики и биомедицинские материалы с предсказуемыми свойствами.

This article analyzes the sources, production methods, and biomedical potential of chondroitin sulfate (CS), with a particular emphasis on its extraction from byproducts of freshwater fish processing. CS, as a sulfated glycosaminoglycan, is a key structural and functional component of the extracellular matrix, playing a critical role in maintaining joint health, neuroplasticity, tissue regeneration, and modulating inflammatory processes. Its biological activity directly depends on structural features such as the degree of sulfation ("sulfate code"), molecular weight, and spatial organization, which, in turn, are determined by the source of the raw material and the extraction technology. The paper emphasizes that traditional industrial production of CS relies on animal-based raw materials (cartilage from cattle, pigs, and chickens), which is associated with a number of limitations, including religious considerations, the risk of zoonotic diseases, and the instability of the raw material base. In this context, aquatic organisms, and particularly by-products of the fish processing industry (skeletons, cartilage, heads), are considered a promising and sustainable alternative. The use of such raw materials solves the problem of waste disposal and is consistent with the principles of a circular economy. This article provides a detailed review of traditional (alkaline and acid hydrolysis) and modern (enzymatic, ultrasonic, microwave, supercritical fluid extraction) methods for extracting cholesterol. It is concluded that the development of effective and cost-effective technologies for obtaining cholesterol from fish waste is a pressing scientific and practical challenge. Such technologies must ensure not only high yield and purity but also preserve the specific structure of sulfated isoforms, which determines their therapeutic efficacy. The implementation of such solutions will expand the raw material base for cholesterol production, create new value chains in the fishing industry, and meet the growing market demand for functional nutraceuticals and biomedical materials with predictable properties.

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