EA002304B1 - Method for measuring the gerontological value of biologically active substances and compositions, manually food and cosmetic products - Google Patents

Abstract

1. A method for measuring the gerontological value ofbio-active substances and compositions, mainly foodstuffs and cosmetics, said method including the steps of: determining a melting temperature of an examined supramolecular structure of samples taken from a series of products to be studied; specifying a standard temperature which is less than a minimum melting temperature of the examined supramolecular structure of samples taken from the studied series of products; determining a value of the specific Gibbs function of formation of the examined supramolecular structure for samples taken from the studied series of products at said standard temperature; selecting, by a minimum value of the specific Gibbs function of formation of the examined supramolecular structure, a standard sample for which a gerontological value indicator is assumed to be unity; determining, for an examined sample, a value of-the specific Gibbs function of formation of the examined supramolecular structure at the standard temperature; comparing the values of the specific Gibbs function of formation of the examined supramolecular structure of the standard sample and the examined sample by defining the relation between said values, and judging the gerontological value of the examined sample from the direct proportionality to the value of said relation, 2. A method as set forth in claim 1, wherein said standard temperature is a temperature which is from 2 to 6 degrees lower than the minimum melting temperature of the examined supramolecular structure of samples taken from the studied series of products. 3. A method as set forth in claim I or claim 2, wherein said melting temperature of the examined supramolecular structure is a melting temperature of lipid and/or protein, and/or carbohydrate, and/or nucleotide supramolecular structures of the samples for which the gerontological value is being assessed. 4. A method as set forth, in claim 1, or claim 2, or claim 3, wherein said determining, for an examined sample, of a value of the specific Gibbs function of formation of the examined supramolecular structure at the standard temperature is performed using known calibrating plots of functional relation , through measuring concentration Ci of water in plant and animal tissues, or in supramolecular structures thereof.

Description

The invention relates to the physicochemical aspects of gerontology, geriatrics, dietetics and allows to evaluate food and cosmetic products from the point of view of many problems of biology and medicine and problems associated with maintaining health, improving the quality of life, increasing its duration, as well as maintaining the beauty of the body.

State of the art

Currently, all known recommendations regarding the slowing down of aging processes and increasing life expectancy are formulated only on an experimental basis. The use of many well-known diets and cosmetics to preserve youth and prolong life is not always justified, since it is impossible to assess the quality of the recommended bioactive substances, compositions and products from the standpoint of gerontological value. Moreover, there are no methods that allow obtaining objective information when comparing the gerontological properties of bioactive substances of one category, for example, food products. In particular, it is impossible to determine the gerontological value of vegetable oils made from the same raw materials, but isolated from plants growing in different geographical areas or obtained by different technologies, etc.

The determination of the gerontological value of bioactive substances, compositions and products is carried out, as a rule, only with the involvement of empirical experience, and existing tests do not allow quantitative comparison of the gerontological value of bioactive substances, compositions and products.

Disclosure of invention

The objective of the present invention is to provide a method for assessing the gerontological value of bioactive substances, compositions and products, allowing on a quantitative basis, using the appropriate indicator - 6P6 (Ssogsch Ρανίονίοΐι C1a6u5Ysu). to compare the relative gerontological value of bioactive substances, compositions and products and, taking into account such a comparison, draw practical conclusions and prescribe recommendations.

As a result of solving this problem, new results can be obtained, consisting in the fact that it is possible to use the obtained CPC values to solve problems associated with maintaining the body's youth, body beauty, improving health and prolonging human life. There is also the opportunity to create rational diets and prescribe differentiated recommendations for people of different ages.

These results are achieved by the fact that the method of measuring the gerontological value of bioactive substances and compositions, mainly food and cosmetic products, includes determining the minimum melting temperature of the studied supramolecular structure of the samples of the studied series of products, setting a reference temperature that is less than the minimum melting temperature of the studied supramolecular structure of the samples of the studied a number of products, determination of the specific Gibbs function of images of the studied supramolecular structure for samples of the studied series of products at the specified reference temperature, the minimum value of the Gibbs specific function for the formation of the studied supramolecular structure of the reference sample, for which the gerontological value is taken as unity, the determination of the specific Gibbs function for the studied sample for the formation of the studied supramolecular structure at a reference temperature, a comparison of the values of the specific Gibbs function the formation of the supramolecular structure of the reference and test samples by determining the ratio of these values, a judgment on the gerontological value of the test sample in direct proportion to the value of the above ratio.

A distinctive feature of the described invention is that the minimum (maximum in absolute value) value of the Gibbs specific function of the formation of the studied supramolecular structure of the product of the series under study at a reference temperature is used as a reference parameter, while this value is compared with similar characteristics of other products also defined at a reference temperature. As a reference temperature value, a temperature is selected whose value is less than the melting point of the most fusible studied supramolecular structure of the studied series of products (samples).

It is also advisable to set the temperature as a reference temperature, which is 2-6 ° lower than the minimum melting temperature of the studied supramolecular structure of the samples of the studied series of products.

In addition, it is preferable to choose the melting temperature of the lipid and / or protein and / or carbohydrate and / or nucleotide structures of the samples as the value of the melting temperature.

The most valuable results when using the invention can be obtained by comparing the gerontological value of similar products, for example, such as tissues of organs of plants and animals, natural fats, etc.

The described invention is based on the following premises. The magnitude of the Gibbs specific function for the formation of both homogeneous and heterogeneous supramolecular structures / yuyt * can characterize the thermodynamic stability of these structures of bioactive substances and compositions, in particular food products. In addition, the value characterizes the degree of “evolutionary youth” of these products. For practical purposes, the value of ^Lb 7 'can be calculated with sufficient accuracy using the approximate Gibbs - Helmholtz equation

- - T _t -Ta - Ta-T _t = AN ™ - ₌ AN ™ —--- = Δ8 ^{ι, η} ΔΤ

I W; T ^t 1 T W:

^{1 1} t1 ¹ t1 ¹ (1) where _ ι is the specific enthalpy of formation of a supramolecular structure;

AN ™

- specific enthalpy of melting - denaturation of supramolecular structure

T _{t |} - the average absolute melting temperature of the ι-th structure;

T _about - the reference value of the absolute topics .. AC. ^{/ yes the} point at which ι is calculated;

A5 ^{// and t} 1 is the specific entropy of the formation of a supramolecular structure.

If more accurate calculations are necessary, the more exact Gibbs-Helmholtz equation should be used.

It was also established that ^{L <7} / ^{t of a} bioactive substance or product correlates with the chemical composition of tissues, in particular living organisms, which changes both in phylogenesis and in ontogenesis, i.e. with the aging of the body. It follows that there is the possibility of dd. ^{// and} estimates of the value * not only by using calorimetric measurements of the value ΛΛ.Η ΔΪί ^{ίηι t} 'or ^t g, but also data on the chemical composition of biomass.

Thus, the value is easy to estimate from the known calibration curves funktsionalAS / ^ha = T (sec.) Dependences ^{"7 ν ι} ', measuring the water concentration c] in the tissues of plants and animals, or their supramolecular structures. Moreover, it can be accepted that pure water or physiological saline has the highest gerontological value.

However, to quantify the value of gerontological lyat associates with different bioactive materials, compositions and products kyo} ^t insufficient operate on values ι, relating to arbitrarily specify the T _o.

In addition, to assess the comparative gerontological value of products, it is necessary to select reference samples for various classes of products and determine reference values for them.

It turned out that the determination of ^ / ™ values for each sample of the studied series of products should be carried out at a value of T0 less than the melting temperature of the studied supramolecular structure of the most low-melting sample of the studied series of products. In this case, the values' for each test sample will be normalized, because they are determined at a single value of T _about , which allows for their quantitative comparison with the reference value. This comparison is carried out by determining the relationship between the reference value ^χί , which is used as the minimum (maximum in absolute value) value of the specific Gibbs function of the formation of the supramolecular structure of the product of the series under study, and AC / ^III value ^{1 of} the sample under study.

The described method can be illustrated by the following examples.

Example 1. Determination of indicators ΘΡΘ various fats.

We studied trilaurin (β - form), tristearin (β - form), fat from cow butter, hydrogenated cottonseed oil, cottonseed oil, and peanut butter. The melting points of the supramolecular structures of the fat samples were determined. The minimum melting temperature of the supramolecular structure of one of the products of the studied series was established at 273 K (peanut butter). However, taking into account the fact that edible fats (lipids) with a melting point of the order of 225 - 230 K are known, the reference temperature T ₀ = 223 K was set. At this reference temperature, the Gibbs specific function of the formation of the supramolecular structure of all of the above samples was calculated.

Tristearin was chosen as the reference sample, in which the Gibbs specific function of the formation of the supramolecular structure has a minimum value (A6 $ = - 81 J / g), and its gerontological value is taken as unity. The gerontological values of all other samples are determined by calculating the ratio of the reference value of the specific Gibbs function of the formation of the supramolecular structure of the reference sample and the studied samples. The data of measurements and calculations are given in table. one.

Table 1

No. Fat t, t one ΔΗ ™ = -AN ¹ ” ¹ , J / g Δϋ / ¹ , J / g Δ & ” ¹ one Trilaurin (β form) 320 193.5 -59 1.4 2 Tristearin (β-form) 346.2 228.0 -81 1,0 3 Cow butter 305 81.6 -22 3,7 4 Hydrogenated Cottonseed Oil 305 185.0 -fifty 1,6 5 Cottonseed oil 278 86.0 - 17 5.1 6 Peanut butter 273 90.9 - 16.5 4.9

The data given in table. 1, allow us to record a number of comparative gerontological values of the studied fats. This series, written in order of increasing ORO index, can be represented as tristearin (1,0) <trilaurin (1,4) <hydrogenated cottonseed oil (1,6) <bovine oil fat (3,7) <peanut butter (4 , 9) <cottonseed oil (5.1). The given sequence is in good agreement with high-quality medical recommendations based on extensive empirical experience in medicine and molecular biology.

Example 2. Determination of the gerontological value of various samples of an individual product - fat of cow's oil.

The melting points of six samples (from 27 to 37 ° C) were measured. The value of 25 ° С (298 К) was chosen as the reference temperature value. The values are determined at the reference temperature value and the ODP values are calculated. The results are summarized in table. 2, the analysis of which shows that the highest value of ORO (5.85) is for sample No. 4. It can be seen that the lower the melting temperature of fat, the more it is gerontologically useful.

table 2

No. T, K sh. AI / ™, J / g ASR ” one 304 (31 ° C) - 1.61 1.96 2 310 (37 ° C) -3.16 1.00 3 302 (29 ° C) - 1.08 2.93 4 300 (27 ° C) -0.54 5.85 5 308 (35 ° C) -2.65 1.19 6 306 (33 ° C) -2.13 1.48

Example 3. Determination of the gerontological value indicator for pig meat of various ages.

The melting points of supramolecular protein structures of product samples (meat) of animals of different ages were determined (see table. 3). The value of the reference temperature is set at 25 ° C (298 K). Reference value

Δδ ^ -3.85 J / g

The quantities and ORO are determined. The results are shown in table. 3 show that the product (tissue) of younger organisms is of greater importance for ORO.

Table 3

Animal age \ ё} ^t , J / g Embryo (3 weeks) -0.55 7.0 Week 1 -3.14 1.22 1 month -3.43 1.12 1 year -3.63 1.06 2 years -3.80 1.015 3 years -3.85 1.00

Industrial applicability

Thus, the described method is applicable for assessing the gerontological value of any food (including nutritional supplements), biological compositions, medicines and cosmetics used by a person in his daily life. The method can also be applied to assess the gerontological quality of animal feed and plant nutrition.

Claims (4)

CLAIM 1. A method for measuring the gerontological value of bioactive substances and compositions, mainly food and cosmetic products, including determining the melting temperature of the studied supramolecular structure of the samples of the studied series of products, setting a reference temperature that is less than the minimum melting temperature of the studied supramolecular structure of the samples of the studied series of products, determining the value Gibbs specific function of formation of the studied supramolecular structure for samples of the studied series of products at the indicated reference temperature, the choice of the minimum value of the Gibbs specific function for the formation of the studied supramolecular structure of the reference sample, for which the gerontological value is taken as unity, the determination for the test sample of the specific Gibbs function for the formation of the studied supramolecular structure at the reference temperature, comparison of the specific Gibbs function of the formation of the studied supramolecular structure s standard and the test sample by determining the ratio of these values, judgment of gerontological value of the test sample by the direct proportionality of the value of the above-mentioned relationship. 2. The method according to claim 1, characterized in that the temperature is set as a reference temperature value, which is 2-6 ° lower than the minimum melting temperature of the studied supramolecular structure of the samples of the studied series of products. 3. The method according to claim 1 or 2, characterized in that the melting temperature of the studied supramolecular structure is selected as the melting temperature of lipid and / or protein and / or carbohydrate and / or nucleotide supramolecular structures of samples for which the gerontological value is evaluated . 4. The method according to claim 1, or 2, or 3, characterized in that the determination for the test sample of the specific Gibbs function of the formation of the studied supramolecular structure at a reference temperature is carried out using known calibration curves of the functional dependence D67 "| = G1 _C ) < measuring the concentration with ₁ water in the tissues of plants and animals or in their supramolecular structures.