نوفمبر 2018

Address: South Ural State University Office 262, University Building № 2 85, Prospect Lenina Tel.: + 7 351 267 96 87 E-mail: potorokoii@susu.ru Research Team Deputy Head of the Laboratory Irina Potoroko D.Sc., Professor South Ural State University Head of the Laboratory Shirish H Sonawane D.Sc., Professor National Institute of Technology, Warangal (India) Muthupandian Ashokkumar Professor The University of Melbourne About The development of biologically active compounds with antioxidant and immunostimulating activity is one of the key research initiatives of the School of Medical Biology at South Ural State University. The research has been conducted at the Synthesis and Analysis of Food Ingredients Laboratory since 2015. The primary focus of the research is on the development of anti-stress foods, including bread, yoghurt, and other food products.  At the centre of the conducted research is the idea of applying acoustic cavitation to food emulsions. This method allows to enhance food quality by using ultrasound and enable the synthesis, extraction, and enrichment of food ingredients. Ultrasound is used to extract separate compounds such as vitamins and antioxidants, which positively affects human well-being and food quality. The research team is also exploring the ability of ultrasound to extend product shelf life. Another focus of the research team is the modification of food structure (starch and proteins). Anti-Stress Bread To develop the type of bread that can relieve stress, the research team explores the properties of plant additives (fucoidan - сhaga mushroom combination). These additives can regulate and boost metabolism, increase stress resistance, and help in cancer treatment. Another research direction is the making of bread that contains dihydroquercetin.  Yoghurt and Fermented Milk Products To develop anti-stress yoghurt and fermented milk products, the scientists exposed them to ultrasound and added a honeyberry extract (grown on the territory of the Ural region). These berries are a rich source of biologically active compounds and are highly effective in treating various diseases. The research collaboration between the universities resulted in the development of anti-stress foods (bread and milk products) that are rich in biologically active compounds and promise to become the next breakthrough in nutrition and stress management. These food products show high antioxidant activity and improved product characteristics and help reduce stress. Enriched with beneficial additives, the innovative foods might be used to treat stress and pollution-related diseases. Partners