meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2019-4-1-30-36meat-112Research ArticleСтатьиPREREQUISITES FOR THE FORMATION OF D - ENANTIOMERS OF AMINO ACIDS OF ANIMAL PROTEINS IN THE MANUFACTURING PROCESS OF MEAT PRODUCTSPREREQUISITES FOR THE FORMATION OF D - ENANTIOMERS OF AMINO ACIDS OF ANIMAL PROTEINS IN THE MANUFACTURING PROCESS OF MEAT PRODUCTSVostrikovaNatal’ya L.VostrikovaNatal’ya L.

candidate of technical sciences, head of laboratory «Scientific and methodical work, biological and analytical research»

109316, Moscow, Talalikhina str., 26 . Tel.: +7-495-676-79-81

candidate of technical sciences, head of laboratory «Scientific and methodical work, biological and analytical research»

109316, Moscow, Talalikhina str., 26 . Tel.: +7-495-676-79-81

vostrikova@fncps.ruKuznetsovaOksana A.KuznetsovaOksana A.

doctor of technical sciences, director

109316, Moscow, Talalikhina str., 26. Tel.: +7-495-676-72-11

doctor of technical sciences, director

109316, Moscow, Talalikhina str., 26. Tel.: +7-495-676-72-11

o.kuznecova@fncps.ruKrylovaValentina B.KrylovaValentina B.

doctor of technical sciences, professor, chief researcher of the Department of technological developments

109316, Moscow, Talalikhina str., 26 . Tel.: +7-495-676-74-01

doctor of technical sciences, professor, chief researcher of the Department of technological developments

109316, Moscow, Talalikhina str., 26 . Tel.: +7-495-676-74-01.

v.krylova@fncps.ruKulikovskiiAndrey V.KulikovskiiAndrey V.

candidate of technical sciences, a head chromatography laboratory, leading scientific worker of the Laboratory «Scientific and methodical work, biological and analytical research»

109316, Moscow, Talalikhina str., 26. Tel.: +-495-676-60-11

candidate of technical sciences, a head chromatography laboratory, leading scientific worker of the Laboratory «Scientific and methodical work, biological and analytical research»

109316, Moscow, Talalikhina str., 26. Tel.: +-495-676-60-11

a.kulikovskii@fncps.ruV.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of SciencesРоссияV.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of SciencesRussian Federation201905042019413036Copyright © Vostrikova N.L., Kuznetsova O.A., Krylova V.B., Kulikovskii A.V., 20192019Vostrikova N.L., Kuznetsova O.A., Krylova V.B., Kulikovskii A.V.Vostrikova N.L., Kuznetsova O.A., Krylova V.B., Kulikovskii A.V.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/112

The paper presents studies on the presence or formation of d - enantiomers of amino acids in animal tissues or organs, in meat products during its production processes. It is shown that the process of epimerization of L - amino acid residues with the formation of D-enantiomers affect the reduction of the properties of food products, including the formation of oncoassociated subsequent effects on the human body.

Modern control of the quantitative and qualitative composition of d-enantiomers of amino acids in food products, monitoring for stratification of the increased risk of toxic compounds in food are becoming an urgent medical and social problem. The studies planned in this paper are aimed at developing approaches to the creation of food products that reduce the oncogenic alimentary load on human health by solving the problem of technological modification of production, eliminating or minimizing post - translational modifications in proteins that contribute to the formation of d-enantiomers of amino acids. These studies will create a scientific and technological database associated with the risk assessment of carcinogenesis in protein matrices of animal origin. Based on the presented analysis, the task of developing and testing a method to control the accumulation of D-isomers in the course of various technological processes of meat production is extremely popular.

The paper presents studies on the presence or formation of d - enantiomers of amino acids in animal tissues or organs, in meat products during its production processes. It is shown that the process of epimerization of L - amino acid residues with the formation of D-enantiomers affect the reduction of the properties of food products, including the formation of oncoassociated subsequent effects on the human body.

Modern control of the quantitative and qualitative composition of d-enantiomers of amino acids in food products, monitoring for stratification of the increased risk of toxic compounds in food are becoming an urgent medical and social problem. The studies planned in this paper are aimed at developing approaches to the creation of food products that reduce the oncogenic alimentary load on human health by solving the problem of technological modification of production, eliminating or minimizing post - translational modifications in proteins that contribute to the formation of d-enantiomers of amino acids. These studies will create a scientific and technological database associated with the risk assessment of carcinogenesis in protein matrices of animal origin. Based on the presented analysis, the task of developing and testing a method to control the accumulation of D-isomers in the course of various technological processes of meat production is extremely popular.

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