E. N. Omarov

The gut microbiome has been proposed as a contributor to Alzheimer’s disease (AD) pathogenesis via the microbiota–gut–brain axis, but findings across cohorts are inconsistent and scarce data exist from Central Asian populations. We used shotgun metagenomic sequencing to compare the gut microbiome of AD patients and cognitively healthy controls from Kazakhstan. In a cross-sectional case–control study (35 AD, 39 Control), we profiled taxonomic and functional (HUMAnN pathway) composition, and compared alpha/beta diversity, individual taxa and pathways, and their association with clinical and demographic variables (Mann–Whitney U test, PERMANOVA/PERMDISP, OLS regression, all BH-FDR corrected, sensitivity analysis using ANCOM-BC2), with sensitivity analyses adjusting for age and BMI and applying Bonferroni correction. Within the AD group, circulating adiponectin—measured only in this group—was examined for associations with microbiome features in an exploratory analysis. Alpha diversity was lower in AD (q < 0.05). Community composition also separated by group on PERMANOVA (R² = 8.6%, p = 0.001), and this separation held after adjusting for age and BMI. A total of 178 taxa differed significantly between groups (BH-FDR; 37 were also Bonferroni-significant), most prominently depletion of Faecalibacterium and enrichment of Eisenbergiella and Desulfovibrio in AD; 100 pathways differed significantly (20 Bonferroni-significant). Three clinical/demographic variables (total bilirubin, atherogenic index, BMI) were associated with specific taxa or pathways. Within the AD group, adiponectin correlated negatively with the pathway assimilatory sulfate reduction IV (rho = −0.60, q = 0.015). AD in this Central Asian cohort was associated with a less diverse, compositionally distinct gut microbiome, with depletion of butyrate-producing Firmicutes and enrichment of sulfate-reducing taxa, alongside other taxa whose direction of association differed from prior reports.

Metabolic syndrome is a cluster of cardiometabolic risk factors in which modifiable dietary factors play a substantial role. This structured narrative review summarizes evidence on biotechnological food reformulation, defined as the modification of the composition or functional properties of foods already present in the diet using enzymes, microorganisms, fermentation, and bioconversion. Approaches to reducing free sugar and sodium content, modifying lipid and protein components, and increasing micronutrient content and bioavailability are reviewed. The data were analyzed with a distinction between experimental systems (in vitro, animal, and human intervention and observational studies) and study populations (healthy individuals, individuals with risk factors, and patients with diagnosed metabolic diseases). Mechanistic and animal data support the biological plausibility of the effects of several reformulated products on individual cardiometabolic markers. However, human intervention studies are few and mostly short-term. They rely on surrogate markers and are often conducted in patients with established disorders; therefore, they do not allow conclusions to be drawn about preventive efficacy. Consumer acceptance, safety, regulatory status, and industrial scalability are discussed on the basis of limited and heterogeneous data and require separate assessment for each technology. Biotechnological reformulation may be considered a promising approach to improving the nutrient profile of mass-market foods. However, its impact on the risk of metabolic syndrome has not yet been established and should be evaluated in long-term randomized trials in individuals without diagnosed metabolic diseases.

Ensuring the extended shelf life of fruit- and vegetable-based products while preserving their functional and sensory value remains one of the key challenges in modern food technology. Conventional thermal processing effectively ensures microbiological safety; however, it may lead to the degradation of heat-labile vitamins, polyphenols, and natural pigments, as well as to alterations in the structure of the food matrix. This review summarizes current evidence on the application of non-thermal technologies, including high-pressure processing (HPP), pulsed electric fields (PEF), high-pressure homogenization (HPH), ultrasound (US), cold plasma (CP), ultraviolet (UV) radiation, pulsed light (PL), and ionizing radiation (IOR), to the processing of liquid and semi-liquid fruit- and vegetable-based products. Particular attention is given not only to microbial inactivation and shelf-life extension but also to storage stability, residual endogenous enzyme activity, changes in color, rheological, and sensory properties, and modification of the plant matrix. The available evidence indicates that the efficacy of non-thermal processing is determined by the interplay of the mechanism of action, process intensity, product composition and structure, and storage conditions. Under optimized conditions (e.g., HPP at 400–600 MPa and near-ambient temperature; moderate-intensity PEF at 20–40 kV/cm; UV-C doses adjusted for product turbidity), combined with additional hurdles (mild heating to 40–60 °C, refrigerated storage, and low-oxygen-permeability packaging), these technologies can ensure microbiological stability, with vitamin C losses of approximately 5–10% for HPP and 2–10% for moderate-intensity PEF. In contrast, losses associated with US, CP, photochemical methods, and IOR are more variable and may be substantially higher. A comparative analysis of the reviewed studies shows that HPP yields the most consistent results across different matrix types, whereas surface and photochemical methods exhibit more pronounced matrix-dependent variability. Overall, a shift from assessing short-term chemical retention toward validating safety, stability, and functionality throughout the entire shelf life is a key prerequisite for the further development of non-thermally processed products for health-oriented nutrition.

The article addresses a topical issue in food biotechnology, namely the improvement of freeze-dried mare’s milk production technology and the development of a fermented milk beverage with an extended shelf life based on this product. The relevance of the study is determined by the high nutritional and biological value of mare’s milk, which contains highly digestible protein fractions, biologically active compounds, and polyunsaturated fatty acids. At the same time, the elevated content of unsaturated lipids makes milk fat susceptible to oxidative processes during storage, thereby necessitating the application of technological approaches aimed at product stabilization. The study specifies the technological stages of freeze-dried mare’s milk production, including preliminary pasteurization, cooling, deep freezing, primary drying under vacuum, and final drying until a residual moisture content of no more than 5% is achieved. A comparative analysis of safety parameters, chemical composition, and nutritional value of native and freeze-dried mare’s milk was performed. To enhance the oxidative stability of the lipid fraction, the incorporation of natural antioxidants – dihydroquercetin, αtocopherol, and γ-tocopherol – was investigated at technologically justified concentrations relative to the mass of the milk fat fraction. The results indicate that the use of dihydroquercetin and γ-tocopherol slows the accumulation of lipid peroxidation products during storage of dried mare’s milk. The most pronounced stabilizing effect was observed when these antioxidants were applied at a concentration of 2.0% of the fat fraction mass, as evidenced by lower peroxide values compared with the control sample. Based on native and reconstituted freeze-dried mare’s milk, a fermented milk beverage enriched with vitamins A and E and dihydroquercetin was developed. The use of the antioxidant complex makes it possible to extend the beverage shelf life to 25 days while preserving its organoleptic properties and nutritional value. The findings are of practical significance for the development of specialized dairy products based on traditional domestic raw materials and may be used in the creation of functional food products with enhanced resistance to oxidative deterioration.

The study aimed to develop and evaluate the effectiveness of a specialized immunostimulating product based on low-molecular-weight peptides isolated from mare’s and camel’s milk. The product was additionally enriched with biologically active compounds possessing antioxidant and immunomodulatory properties. The clinical study involved 20 volunteers aged 30-45 years divided into control and experimental groups. Participants consumed 90 g/day of the product for 20 days under conditions of daily physical activity. Humoral and cellular immunity parameters (IgG, IgA, IgM, T- and B-lymphocytes), lipid peroxidation markers (MDA, diene conjugates), and antioxidant defense indicators (catalase, superoxide dismutase, total antioxidant activity, vitamins A, E, and C) were assessed. The results demonstrated that physical exercise in the control group led to decreased immunoglobulin levels and signs of secondary immunodeficiency, along with increased oxidative stress markers. In contrast, administration of the specialized product resulted in a significant increase in IgG, IgA, and IgM levels, enhancement of T- and B-lymphocyte counts, reduction of lipid peroxidation products, and activation of antioxidant defense enzymes. The product stabilized humoral and cellular immunity and improved antioxidant status during physical stress. The findings confirm the pronounced immunostimulatory and antioxidant effects of low-molecular-weight peptides from mare’s and camel’s milk and support their use in the development of functional and preventive nutrition products.

In the recent years, the accelerating global demographic shift toward population aging has been accompanied by a marked increase in the prevalence of neurodegenerative disorders, notably Alzheimer’s disease, Parkinson’s disease, amyotrophic lateral sclerosis, and multiple sclerosis. Among emerging approaches, dietary interventions targeting the gut–brain axis have garnered considerable attention, owing to their potential to modulate key pathogenic pathways underlying neurodegenerative processes. This review synthesizes current concepts in precision nutrition and elucidates neurohumoral, immune, and metabolic regulatory mechanisms mediated by the gut microbiota, including the roles of the vagus nerve, cytokines, short-chain fatty acids, vitamins, polyphenols, and microbial metabolites. Emerging evidence underscores that dysbiotic alterations contribute to compromised barrier integrity, the initiation and perpetuation of neuroinflammatory responses, pathological protein aggregations, and the progressive course of neurodegenerative diseases. Collectively, these insights highlight the gut microbiota as a pivotal target for the development of precision-based dietary strategies in the prevention and mitigation of neurodegenerative disorders. Particular attention is devoted to key bioactive components such as prebiotics, probiotics, psychobiotics, dietary fiber, omega-3 fatty acids, and polyphenols that critically participate in regulating the gut–brain axis. Contemporary evidence on the contribution of the gut microbiota to the pathogenesis of Alzheimer’s disease, Parkinson’s disease, and multiple sclerosis is systematically summarized. The review further discusses the prospects of applying nutrigenomics, chrononutrition, and metagenomic analysis to the development of personalized dietary strategies. The presented findings underscore the potential of integrating precision nutrition with targeted modulation of the gut–brain axis as a multifaceted approach to reducing the risk of neurodegenerative diseases and preserving cognitive health.

This article presents the results of experimental research on the assessment of the antioxidant status of animals consuming specialized chocolate developed from mare’s milk, enriched with resveratrol and vitamin E. The study demonstrated that after 30 days of intragastric lead acetate administration, rats showed an activation of lipid peroxidation processes in their blood serum. This was accompanied by the accumulation of both primary and secondary products—malondialdehyde and diene conjugates—as well as a decrease in vitamin E content and total antioxidant activity in the blood. Excessive accumulation of peroxidation products was accompanied by increased catalase activity and decreased superoxide dismutase activity. It is noteworthy that all observed changes in the mentioned indicators were statistically significant. The reduction in antioxidant status highlighted the need to enrich the diet of animals under lead intoxication conditions with products containing high levels of antioxidants and antioxidant substances. In this study, the effect of specialized chocolate enriched with mare’s milk, resveratrol, and vitamin E on the antioxidant status of animals exposed to toxic lead acetate administration was evaluated. After 30 days of the experimental period, the consumption of 5 grams of specialized chocolate per day by the rats was found to improve their antioxidant status. This improvement was reflected by a reduction in lipid peroxidation products in the blood serum, increased superoxide dismutase activity, decreased catalase activity, and higher levels of vitamin E and total antioxidant activity in the serum. The obtained results indicate the beneficial effect of the chocolate on the processes of lipid peroxidation and antioxidant defense, supporting its potential use for preventive purposes in cases of lead salt poisoning.

Expanding the range of healthy food products is one of the most promising areas in the field of food science. In recent years, there has been an active development of the global trend of functional nutrition aimed at strengthening general health, as well as preventing common non-communicable diseases and metabolic disorders. Chocolate, occupying a leading position among confectionery products, continues to demonstrate a steady growth in consumption on a global scale, which is due to its unique taste and sensory and functional properties. Modern trends in the food industry are aimed at further improving the composition and properties of chocolate, which makes it a promising object for scientific research and innovative developments. This review is devoted to the systematization and study of modern research aimed at developing functional types of chocolate that meet the principles of healthy nutrition. The paper considers the potential of bioactive components, such as polyphenols, probiotics, prebiotic components, dietary fiber, polyunsaturated fatty acids, and plant extracts, for use in the functionalization of chocolate. These compounds have pronounced antioxidant, anti-inflammatory, antimicrobial, and cardioprotective properties. Particular attention is paid to the role of bioactive components of cocoa and chocolate in the prevention of chronic non-communicable diseases, strengthening the cardiovascular system, improving cognitive functions, and normalizing the composition of intestinal microbiota. In addition, promising areas in the field of production technologies and innovative solutions aimed at creating functional types of chocolate with improved consumer properties are considered. The relevance of these developments is due to the growing demand for food products that combine high taste qualities and functionality, which opens up new opportunities for health-oriented nutrition.

The article sets out data on the development of a specialized product for sports nutrition “Fruit-milk bar” with directed preventive properties. A scientific justification of the choice of raw materials with an increased content of the full-fledged protein of animal and plant origin, polyunsaturated fatty acids, easily digestible carbohydrates, organic acids, water-and-fat vitamins, macro-and microelements, bioflavonoids, collagen. The purpose of this study was the scientific substantiation and development of a new specialized product for sports nutrition based on local raw materials with increased food and biological value. The work used generally accepted analytical, physicochemical and technological research methods. The choice of raw materials and the composition of the product aimed at resolving issues to increase the body's resistance to increased physical and neuro-emotional stresses are justified. The recipe is given the product preparation technology, data on the physicochemical and organoleptic indicators of the product, as well as safety indicators, are given.

Влияние приема специализированного пищевого продукта на молочно-фруктовой основе на биохимические показатели крови и состояние антиоксидантного