QATIQ ZARDOBINING SHIFOBAXSH XUSUSIYATLARI

Аннотация

Whey, commonly known as yogurt whey, is a by-product of cheese or casein in the dairy industry and contains large amounts of lactose, low levels of nitrogen compounds, protein, salts, lactic acid, and small amounts of vitamins and minerals. Whey contains several unique components with important antimicrobial and antibacterial properties, such as immunoglobulins, lactoferrin, lactoperoxidase, glycomacropeptide and sphingolipids. Certain serum components have properties such as sphingomyelin that have the potential to treat colon cancer. Serum-concentrated immunoglobulin-G forms immunity and binds to bacterial toxins and reduces the bacterial load in the colon. Whey also contains carbohydrate components with prebiotic activity, and lactose supports lactic acid bacteria (such as bifidobacteria and lactobacilli). Starch acids, an oligosaccharide in whey, are usually attached to proteins and have prebiotic properties. The specificity of whey proteins is related to their ability to increase the level of glutathione in various tissues, as well as to optimize various processes of the immune system. Glutathione's role is critical because it protects cells from free radical damage, infections, toxins, pollution, and UV rays. In general, Whey works as a central part of the body's antioxidant defense system. People with cancer, HIV, chronic fatigue syndrome, and many other immune-compromising conditions have been found to have very low glutathione levels and benefit from a whey 218 glutathione supplement. Sulfur-containing amino acids (cysteine and methionine) are also present in high levels in whey protein. Thus, this article reveals the antibiotic, anti- cancer, anti-toxin, immune-enhancing, prebiotic and other therapeutic potential of whey. Key words: whey; therapeutic potential; cheese whey; antimicrobial; immune booster; biologically active peptides. Kirish. Zardob odatda pishloq ishlab chiqarish jarayonida qo'shimcha mahsulot sifatida chiqariladi. Sutning odatiy tarkibi taxminan 3,6% proteinni o'z ichiga oladi, shundan kazein taxminan 80% va qolgan 20% zardob oqsillari deb ataladi. Zardob oqsillari noyobdir, chunki ular sifatli proteinning barcha muhim aminokislotalarini o'z ichiga oladi. Sut zardobi va zardob oqsillari turli xil biologik va funktsional xususiyatlarga ega. Shunday qilib, sut zardobi oqsillari turli xil mahsulotlarni ishlab chiqarishda ishlatiladi, masalan, chaqaloqlar uchun oziq-ovqat, sportchilar uchun ozuqaviy mahsulotlar, semizlikni nazorat qilish uchun maxsus tayyorlangan mahsulotlar, kayfiyatni nazorat qilish va boshqa klinik protein qo'shimchalari, masalan, enteral buzilishlar uchun [1]. Sut zardobida mavjud bo'lgan bioaktiv peptidlar turli sut mahsulotlaridagi eng ko'p o'rganilgan birikmalardan biridir. Sut manbalaridan biologik faol peptidlar asosan antihipertenziv, antioksidlovchi, immuno-modulant, anti-mutagen, mikroblarga qarshi, opioid, trombotsitlarga qarshi, semizlikka qarshi va mineral bog'lovchi moddalar sifatida biologik roliga ko'ra tasniflanadi. . Ushbu biologik faol peptidlar fermentatsiya va oshqozon-ichak hazm qilish jarayonida fermentativ gidroliz orqali ishlab chiqariladi. 219 Shunday qilib, fermentlangan sut mahsulotlari yogurt, pishloq va ayran kabi mahsulotlar butun dunyo bo'ylab mashhurlikka erishmoqda va sut peptidlarining ajoyib manbai hisoblanadi. Bundan tashqari, ushbu sut mahsulotlari gipertenziya, koagulopatiya, insult va saraton kasalliklarining past xavfi bilan bog'liq [2]. Tarixiy ma'lumotlar Tarixan, zardob oshqozon-ichak kasalliklaridan tortib bo'g'imlar va ligamentlar muammolarigacha bo'lgan barcha keng tarqalgan kasalliklar uchun davo sifatida qabul qilingan. Islandiyalik oziq-ovqat mutaxassisi Nanna Rognvaldardottir zardobni sut zardobi- sirani bochkalarda saqlana-digan fermentlangan suyuqlik sifatida ta'riflagan. Iste'mol qilishdan oldin Syra suv bilan suyultiriladi. Bundan tashqari, go'sht va boshqa oziq-ovqat uchun marinad yoki konservant sifatida ishlatiladi. Syra Islandiya xalqining eng keng tarqalgan ichimligi edi va bu mintaqada don etishmasligi tufayli uning o'rnini egalladi [3]. 220 Sut zardobi komponentlari Oziqlantiruvchi potentsial sut zardobining asosiy tarkibiy qismlariga beta-laktoglobulin, alfa-laktalbumin, sigir zardobi albumini, laktoferrin, immunoglobulinlar, laktoperoksidaza fermentlari, glikomakropeptidlar va minerallar kiradi. Zardob suyuqligining tarkibi sut manbasiga ham bog'liq, masalan, ayrondan olingan zardobda pishloqdan olinganlarga nisbatan ko'proq lipid sfingomielin mavjud. Zardob antimikrobiyal faollik, immunitetni modulyatsiya qilish, mushaklar kuchini yaxshilash va tana tuzilishiga ega bo'lgan mashhur dietali protein qo'shimchasidir. Bundan tashqari, zardob yurak-qon tomir kasalliklari va osteoporozning oldini olishi ma'lum [4]. Beta-laktoglobulin Beta-laktoglobulin sigir suti zardobidagi umumiy protein miqdorining taxminan yarmini tashkil qiladi, ona sutida esa u yo'q. Bu muhim va tarmoqlangan zanjirli aminokislotalarnin