Patent documentation analysis on bioassay issues in food products
https://doi.org/10.20914/2310-1202-2022-4-110-114
Abstract
Bioassay is considered to be a relatively new technique, known to the scientific community for about 30 years. This article covers a method of determining the total toxicity by bioassay using infusoria. Microorganisms from 4 genera can be used for the technique: Tetrahymena, Stylonicha, Paramecium, Colpoda. The method is used in food and feed. Advantages of using this method in comparison with traditional methods are given. The results of a patent search on this topic were analysed in the article. The aim of the research was to systematically analyze, summarize the information obtained from 2 databases: Federal Institute of Industrial Property, Google Patents. The criteria for the selection of patents on the subject of bioassay were set. As a result of the screening, 10 intellectual property documents were selected. The majority of the patents were found to describe techniques for determining total toxicity using infusoria. Patents on this topic peaked in the 2000s. Forty percent of the documents describe data not related to a specific genus of infusoria
About the Authors
A. E. Dzhabakova
Moscow State University of Food Production
Russian Federation
Russian Federation
senior lecturer, food safety department, 11 Volokolamskoe Shosse, Moscow 125080, Russia
T. V. Tulyakova
Moscow State University of Food Production
Dr. Sci. (Techn.), professor, food safety department, 11 Volokolamskoe Shosse, Moscow 125080, Russia
E. D. Goryacheva
Moscow State University of Food Production
Cand. Sci. (Techn.), head of department, food safety department, 11 Volokolamskoe Shosse, Moscow 125080, Russia
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Review
For citations:
Dzhabakova A.E., Tulyakova T.V., Goryacheva E.D. Patent documentation analysis on bioassay issues in food products. Proceedings of the Voronezh State University of Engineering Technologies. 2022;84(4):110-114. (In Russ.) https://doi.org/10.20914/2310-1202-2022-4-110-114
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