Food NCPof Russia / Потенциальные участники FP6

Project proposal
Title: Approaches to the Food Control

Type Details: 1. Analysis of genotoxicity of foods and food raw materials. The aim of the work is to reveal and assess the potential risks of genome damage in mammals by some components of foods and food raw materials. investigations are planned to be conducted at the organism level (mice). Several test systems should be used, each giving information about induced changes in the genome at different organization levels, in different time periods after the action of genotoxins and mutagens. Comet assay of periphereal blood lymphcytes, PCR amplification of long fragments of mitochondrial DNA, “micronucleus test” in bone marrow erythrocyte etc will be used. 2. Bioluminiscent assay of total bacterial contamination. Bioluminiscent assay of the total bacterial contamination by means od ATP-reagent and D-luciferin/luciferase system is developed. The assay is adapted to milk, meat, vegetables, drinking water, air, and soil testing. 3. Analytical safety control of foods produced from crops and animals treated with antibiotics. Admixtures of abamectine, ivermectine and monensisne in foods will be determined by means of HPLC. 4. Control of antioxidant activity (AO) of biologically active additives. 4a. Monitoring of AO activity of water- and alcohol-soluble BAA’s and their components. A method of photo-chemical luminescence will be used. 4b. Development of a system for the control of AO of BAA’s, their components and medicinal plants. Methods of potentiometry, photochemical luminiscence or voltamperometry will be used.

Research interest: Thermodynamics of proteins and polysaccharides, food proteins, protein-polysaccharide interactions, functional nutrition, biologically active peptides for food proteins.Modification of food proteins through the limited proteolysis. Modification of crop seed meals through the induced autolysis. Analysis of admixtures.Biochemical analysis, differential scanning microcalorimetry,HPL ar used as research methods.New approaches to the production of proteinaceous food ingredients, including components of products for functional nutrition, through the induced autolysis of food crops. Interactions of polysaccharides with meat and plant proteins, the letter both native and modified through the limited proteolysisThe development of the process for the production of ingredients for combined meat products through the induced autolysis of grain legume (pea, broad beans) seeds..
Expiry Date: 0000-00-00