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Biomedical subjects

E V Smirnova

Publications and source records attributed to E V Smirnova.

46 records · Page 3Linked to original sources
PubMedDate not supplied

[Study of adhesive properties of bacteria with promise for creation of complex probiotic preparations].

Adhesive activity of Bacillus subtilis UCM B-5007 and Escherichia coli M 17 strains, perspective for creation of a complex probiotic have been studied. Human blood platelets have been used as a model of microorganism cells. The data obtained testify to low adhesive activity of B. subtilis in comparison with E. coli. The cultivation conditions and conditions of incubation of bacterial cell cultures with blood being varied, the adhesive activity of strains changes inconsiderably.

Bacillus subtilis↗
PubMedDate not supplied

[Effect of the technological and culinary preparation on vitamin preservation in fish and in nonfishery products].

The content of vitamins A, E, C, B6, thiamine, riboflavin, niacin and folacin was studied comparatively in some fish species during their preservation as frozen, salt and smoked products. The thiamine content was found to decrease during preservation of frozen and salt fish, while in smoked fish it preserved better. The uncut salt and smoked fish showed an increased content of vitamin A in its edible part at the expense of redistribution together with fat from the internal organs. The boiling of fish and non-fishery products changed the content of some vitamins. Vitamin losses were due both to their destruction at boiling and passage into the broth.

Animals↗
PubMedDate not supplied

[The role of the structural organization of apoprotein E in cholesterol binding].

The ability of some proteins to bind cholesterol was accompanied by a decrease of turbidity of aqueous cholesterol suspensions and correlated with a quantity of arginine residues in them. Maximum clearing of aqueous cholesterol suspensions at the addition of proteins containing equimolar arginine concentrations was observed in the presence of apoproteins E and A-I. Optical rotatory dispersion spectra of apoprotein E, polyarginine and histone H3 have shown the influence of sterol on the secondary structure of apoprotein E only.

Apolipoproteins↗
PubMedDate not supplied

[Effect of cooking on vitamins in poultry and rabbit meat].

The preservation of vitamins was examined upon different types of thermal culinary treatment of poultry and rabbit meat. The losses of vitamins upon thermal treatment are determined by their destruction in the course of cooking, as well as by the transfer to the boiling water or outflow with muscle juice and fat upon frying. One of the main factors that affects the preservation of vitamins is the the duration of thermal treatment. The preservation of individual vitamins in the dishes is different and varies depending on the type of culinary treatment. Thiamine, vitamin A and carotene were found to be the least preserved whatever the type of treatment. All the vitamins under test were found to be the most preserved (within 85-100%) upon chop frying.

Animals↗
PubMedDate not supplied

[Vitamin concentration in different varieties and grades of cabbage].

Examinations covered 8 varieties (28 grades) of cabbage for the content therein of C, B6 vitamins, beta-carotene, thiamine, riboflavin, niacin and folacin. All the cabbage specimens were analyzed right after picking. In 2 grades of the cabbage vitamins were determined after picking and repeatedly after storage (9 months in a vegetable storehous). It was found that there existed a significant difference in the quantitative content of vitamins between individual varieties of cabbage. The proportion of all the vitamins is noteceably higher in broccoli, Brussels sprouts and in cabbage lettuce. Brussels sprouts are distinguished by a particularly high level of vitamins.

Ascorbic Acid↗