Theory and practice of meat processing

Advanced search


Full Text:


This article presents the results of studying the effect of homogeneous model meat systems produced using enzyme preparation containing fungal protease and microbiological starter culture of Lactobacillus plantarum on the allergic reactions within specific immunity in vivo. According to the results, it is established that experimental products have no negative effect on the clinical parameters of laboratory animals. During the experiment, with the introduction of experimental products into diet, the dynamics of body weight changes in all groups of animals was positive. At the end of the experiment, there were smaller increase in the weight of rats and lower values of weight gain (Group 1 — 14.0 %, Group 2 — 15.9 %, Group 3 — 20.2 %). This is possibly due to the adaptation processes occurring in response to introduction of meat systems into the diet, which confirms the leveling of the daily weight gain of experimental and intact animals since the 16th day of the experiment. According to the results of clinical blood analysis of the animals consuming experimental products, an increase is detected in leukocytes and lymphocytes by up to 18 %; in granulocytes by up to 35 %; and in monocytes by up to 8 %; in hemoglobin concentration, hematocrit and mean corpuscular hemoglobin concentration by more than 3 %; in red cell distribution width and mean corpuscular volume by up to 2 %, in comparison with intact animals. The correlation of these data with ELISA parameters for serum of experimental animals (histamine and immunoglobulin E) allowed to suggest the expression of reaginic antibodies and interaction on the surface of basophils and mast cells, which led to the degranulation and release (increase) of histamine, as a vasoactive factor, by 40 % compared with intact animals.

The overall conclusion of the studies is that experimental model meat systems may trigger the activation of specific immune responses in laboratory animals. This is possibly due to protease-mediated formation of greater amount of indigestible polypeptides and peptides that invoke local adaptation responses.

About the Authors

A. S. Dydykin
The V.M. Gorbatov All-Russian Meat Research Institute
Russian Federation
candidate of technical sciences, docent, head of the Department of Scientific Applied and Technological Developments

M. Yu. Minaev
The V.M. Gorbatov All-Russian Meat Research Institute
Russian Federation

candidate of technical sciences, head of the Molecular Diagnostic Division 


G. S. Tolmacheva
The V.M. Gorbatov All-Russian Meat Research Institute
Russian Federation

postgraduate student

A. A. Musatova
The V.M. Gorbatov All-Russian Meat Research Institute
Russian Federation

postgraduate student


1. Borovik, T.E. Dietotherapy for food allergies in young children / T.E. Borovik, V.A. Revyakina, S.G. Makarova // Russian Allergological Journal (Appendix № 1), — 2005, — P. 28.

2. Ladodo, K.S. Guide to the therapeutic nutrition of children — M.: Medicine. — 2000. — P. 384 (142–143).

3. Sazhinov, G.Y. Providing the Russian children’s population with high-quality products. The problem of national security / G.Y. Sazhinov // Questions of nutrition, — 1996. — № 5, — P. 4–5.

4. J. Bartra, J. Sastre, A. del Cuvillo et al. (2009). From Pollino-sis to Digestive Allergy. J Investig Allergol Clin Immunol 2009; Vol. 19, Suppl. 1: 3–10.

5. Restani P., Ballabio C., Tripodi S., Fiocchi A. (2009). Meat allergy. Curr. Opin. Allergy Clin. Immunol. 2009, 9(3), 265–269.

6. Taylor J.S., Erkek E. (2004). Latex allergy: diagnosis and management. Dermatol. Ther. 2004, 17(4). — P. 289–301.

7. L. Terracciano et al. (2002) Use of hydrolysates in the treatment of cow’s milk allergy // Ann. Allergy Asthma Immunol. — 2002. — Vol. 89, № 1. — P. 86–90.

8. D.J. Hill et al. (1999). The natural history of intolerance to soy and extensively hydrolyzed formula in infants with multiple food protein intolerance (MFPI) // J. Pediatr. — 1999. — Vol. 135. — P. 118–121.

9. Borovik, T.E. Experience of dietetic correction of allergy to cow’s milk proteins in children of the first year of life / Borovik T.E., Revyakina V.A., Semenova N.N., Yatsyk G.V., Skvortsova V., Makarova S.G. // Questions of children’s dietology. — 2005. — № 1. — P. 41–47.

10. Von Berg A., Koletzko S., Grubi A. et al. (2003). The effect of hydrolyzed cow’s milk formula for allergy prevention in the first year of life: the German infant nutritional intervention study, a randomized, double-blind trial // J. Allergy Clin. Immunol. — 2003. — № 11. — P. 533–540.

11. Von Berg A., Koletzko S., Filipiak-Pettrof B. et al. (2008). Preventive effect of hydrolyzed infant formulas persists until age 6 years: long term from the German infant nutritional intervention study (GINI) // J. Allergy Clin. Immunol. 2008. 121 (60). — P. 1442–1447.

12. Ustinova A.V., Timoshenko N.V. Products for baby food based on meat raw materials. Tutorial. — M.: VNIIMP, — 2003, — P. 384.

13. Borovik T.E. Organization of healthy diet for children with food allergy. Materials of the VI-th All-Russian Conference «Healthy Nutrition» — M.: 2001. — P. 32–33.

14. Ladodo, K.S. Guidelines for the therapeutic nutrition of children. — M.: Medicine. — 2000, — P. 384 (18–20).

15. Rimareva, L.V. Effective enzyme preparation of proteolytic and hemicellulose action for processing areas of agro-industrial complex / L.V. Rimareva, M.B. Overchenko, E.M. Serba, K.L. Agashicheva // Production of alcohol and alcoholic beverages. — 2010. — № 4. — P. 14–16.

16. Serba, E.M. Effect of detergents on the secretion of intracellular enzymes from the biomass of Aspergillus oryzae fungus / E.M. Serba, M.B. Overchenko, L.V. Rimareva, Y.A. Borscheva // Storage and processing of agricultural raw materials. — 2011. — № 12. — P. 39–40.

17. Dydykin, A.S. Hypoallergenic products based on meat for young children / А.S. Dydykin, A.A. Gubina, E.I. Kurbatova // Meat technologies –2015. — № 6. — P. 38–41.

18. Dydykin A.S., Gubina A.A., Kurbatova E.I. Selection of enzyme specific for bovine serum albumin in order to create hypoallergenic meat products for baby food // Collection of sci-entific works of VNIIPBT «Perspective enzyme preparations and biotechnological processes in food and feed technologies». — M., 2014. — P. 159–164.

19. Lisitsyn, A.B. The effect of water with reduced deuterium content on laboratory animals with different functional state of non-specific defense systems / A.B. Lisitsyn, M.G. Baryshev, A.A. Basov, E.V. Barysheva, I.М. Bykov, A.S. Dydykin, E.E. Tekutskaya, S.S. Dzhimak, L.V. Fedulova // Biophysics, 2014. — Vol. 59. — № 4. — P. 757–765.

20. Fedulova L.V., Dzhimak S.S., Kotenkova E.A., Vasilevskaya E.R., Chernukha I.M. (2016). Influence of Deuterium Depleted Water on Rat Physiology: Reproductive Function, Forming and Posterity Development // Journal of Pharmacy and Nutritional Sciences. — № 6. — P. 55–60. DOI: http://dx.doi. org/10.6000/1927–5951.2016.06.02.3.

21. Vasilevskaya E.R., Kotenkova E.A., Fedulova L.V. (2016). The study of tissue-specific proteins and peptides influence on innate immunity // J Clin Cell Immunol. V. 7:3(Suppl). — Р. 86. — http://–9899.C1.028 DOI: 10.4172/2155– 9899.C1.028.

For citation:

Dydykin A.S., Minaev M.Yu., Tolmacheva G.S., Musatova A.A. THE STUDY OF THE INFLUENCE OF MODEL MEAT SYSTEMS ON THE ALLERGIC IMMUNE RESPONSE IN VIVO. Theory and practice of meat processing. 2017;2(1):57-68. (In Russ.) (In Russ.)

Views: 3016

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.

ISSN 2414-438X (Print)
ISSN 2414-441X (Online)