Relevance. The proteasome 20S is a representative of the ubiquitin-protease system, which regulates anabolic and catabolic processes. Searching for ways to control this process is important. Purpose of the study. To study the activation features of the 20S proteasome under low-caloric nutrition conditions and establish relationships between human gender, age and weight characteristics. Materials and methods. The study examined 48 subjects aged 18-75 (11 males and 37 females) received low-energy diet (800-1200 calories/day), fasting therapy, physical therapy and cleansing treatments, as well as physical activity at the Health Center in Maikop, Russia. Blood 20S concentration was measured by enzyme-linked immunosorbent assay, body composition by impedance method. Results. Gender difference in dominant body component determining 20S activity. In females, adipose tissue was dominant; in males, dominant sector not identified. Wellness program led to weight loss and 20S activation regardless of calorie restriction degree. Females under 50 showed activations due to fat while inhibiting muscle and lean masses. Females over 50 had activity in muscle and lean mass while inhibiting fat. Males showed no such patterns in 20S proteasome response. Data suggest different levels of resynthesis, autophagy and apoptosis activation. Calorie restriction is physiological stressor for 20S activation. Conclusion. Hypocaloric diet and fasting with physical therapy can be alternative method for protein pool renewal and resynthesis in humans. Gender and age characteristics should be considered when using these techniques.
Introduction. The potential use of corn and rice flour in the production of shortbread cookies with added pectin were examined. The goal of the research was development and quality assessment of gluten-free shortbread cookies made from flour composites. The objects and methods of the research included yellow corn flour, rice flour, Jerusalem artichoke syrup, pectin, and shortbread cookies (pilot samples). Modern analytical methods were used to determine the quality of the ingredients, semi-finished products, and finished products. These methods allowed us to identify the nutritional and biological value, as well as the organoleptic characteristics of the samples. Baking was carried out at Maikop State Technical University, in the laboratory of the Department of Food Technology and Catering, Faculty of Agricultural Technologies. The pilot samples underwent laboratory testing at an accredited testing Centre. Official confirmation of product quality is documented in a test report issued by the Centre for Hygiene and Epidemiology in the Republic of Adygea, subordinate to the Federal Service for Surveillance on Consumer Rights Protection and Human Wellbeing. The results and discussion . A recipe was developed and the quality of gluten-free shortbread cookies was evaluated using yellow corn flour and rice flour, with the addition of Jerusalem artichoke syrup, which replaced sugar and pectin. The following variants were developed: 100% yellow corn flour (variant 1), 50% yellow corn flour and 50% rice flour (variant 2), and 100% rice flour (variant 3). The control sample was premium wheat flour. Nutritional analysis of the developed variants revealed significant differences compared to the control sample. Conclusion. The experimental samples demonstrated improved wettability and high organoleptic properties compared to the control sample, indicating the positive impact of the recipe changes.
Aim. Determination of the composition of volatile lipophilic (low‐polar) components of fruits and rhizomes with roots of Angelica sachokiana growing in the Republic of Dagestan by gas chromatography in combination with mass spectrometry (GC‐MS). The aim was to study its fruits and rhizomes with roots, harvested on the experimental basis of the Mountain Botanical Garden of DFIC RAS, at an altitude of 1100 m above sea level. The analysis was performed on a MAESTRO 7820 gas chromatograph with an Agilent 5975 mass‐selective detector with standard methodological approaches to the identification of compounds (library mass spectra and retention indices) described in the literature. In the lipophilic fractions of fruits, 56 components were identified, in the fractions of rhizomes with roots – 39 components, of which ten compounds were common for both organs studied: α‐pinene, camphene, β‐mircene, β‐fellandren, hexadecanoic acid, isopimpinellin, imperimine, oxypeucedanine, xanthilethin and decursin. For the first time, the GC‐MS method established the component composition of volatile organic compounds of fruits and rhizomes with the roots of Angelica sachokiana , which grows in the Republic of Dagestan. Among the pharmacologically significant metabolites in both samples, pyranocoumarin decursin, which has antitumor activity, is present in noticeable amounts. The data obtained are important for optimising the cultivation of the species, choosing strategies for processing raw materials and its use in traditional and official medicine and also emphasize the need for further research, from chemical standardisation and verification of biomarkers to preclinical assessment of biological activity in order to develop new drugs.
В статье исследуется проблема подготовки кадров для государственной и муниципальной службы в условиях бюджетных ограничений, цифровизации и роста общественных ожиданий. Автор обосновывает необходимость перехода от традиционной линейной модели «вуз — государство» к сетевым форматам взаимодействия трех ключевых стейкхолдеров: вузов, бизнеса и органов власти. На основе теории «Тройной спирали» Г. Ицковица и Л. Лейдесдорфа проведен анализ существующих моделей сотрудничества (государственно-ориентированной, проектно-сетевой, корпоративно-интегрированной, инновационно-экосистемной), выявлены межсекторальные барьеры и ограничения каждой из них. С использованием статистических данных и сравнительного анализа опыта США (рыночно-ориентированная децентрализованная модель) и Китая (государственно-централизованная мобилизационная модель) показаны сильные и слабые стороны различных подходов. Предложена авторская адаптивная модель для Российской Федерации — постоянно действующий Консорциум «Вуз — Бизнес — Власть», функционирующий на трех уровнях (стратегии, трансляции, применения) и закрепленный системой трехсторонних контрактов. Модель направлена на преодоление дилеммы «контроль vs гибкость» и обеспечение практико-ориентированной подготовки управленческих кадров. The article examines the problem of personnel training for public and municipal services in the context of budgetary constraints, digitalization, and growing public expectations. The author justifies the need to shift from the traditional “university-state” linear model to network formats of interaction between key stakeholders: universities, business and government. Based on G. Itskovits’ and L. Leydesdorf’s theory of the Triple Helix, existing cooperation models (government-focused, project-networked, corporate-integrated, and innovation-ecosystems) were analyzed, as well as intersectoral obstacles and limitations of each of them. Using statistical data and a comparative analysis of experiences in the United States (market-driven, decentralized model) and China (state-centered, centralized mobilization model), strengths and weaknesses of different approaches are demonstrated. The author’s adaptive model for the Russian Federation is proposed - a permanent consortium “University - Business - Power”, operating at three levels (strategies, translations, applications) and secured by a system of tripartite contracts. The model aims to overcome the “control vs. Flexibility” dilemma and provide practice-oriented management training.
В статье рассматриваются актуальные вопросы развития российского сегмента рынка чайных напитков в контексте глобального тренда на персонализированное питание. Авторами проведён анализ современных потребительских предпочтений, на основе которого осуществлена многофакторная сегментация целевой аудитории. В работе выявлены два основных драйвера трансформации спроса в данной товарной категории: устойчивый рост интереса населения к здоровому образу жизни, а также постепенное формирование качественно новой культуры употребления чайных напитков, отличающейся от сложившихся ранее традиций. Особое внимание уделено региональной специфике — рынку Республики Адыгея. Обосновывается вывод о наличии выраженного потенциала роста для чайных напитков, ориентированных на персонализированные рационы, в указанном регионе. При этом авторы подчёркивают, что реализация данного потенциала невозможна без целенаправленной корректировки существующего ассортимента с учётом локальных вкусов, привычек и ожиданий местных потребителей. Кроме того, необходимым условием успешного развития сегмента называется системное повышение уровня осведомлённости покупателей о функциональных и полезных свойствах таких напитков. The article discusses current issues of the development of the Russian segment of the tea drinks market in the context of the global trend towards personalized nutrition. The authors conducted an analysis of modern consumer preferences, on the basis of which a multifactorial segmentation of the target audience was carried out. The paper identifies two main drivers of demand transformation in this product category: a steady increase in the population’s interest in a healthy lifestyle, as well as the gradual formation of a qualitatively new culture of tea drink consumption, which differs from previously established traditions. Special attention is paid to regional specifics - the market of the Republic of Adygea. It is concluded that there is pronounced potential for growth of tea drinks focused on personalization in this region. At the same time, the authors emphasize that the realization of this potential is impossible without purposely adjusting the existing assortment, taking into account local tastes, habits, and expectations of local consumers. In addition, a prerequisite for successful development of this segment is the systematic increase of customer awareness about the functional and beneficial properties of these drinks.
