INTRODUCTIONMilk and dairy products are the most commonfoods in the diet of all categories of the population. Thereasons for their popularity lie in the unique propertiesand components of milk, as well as a possibility ofproducing a wide variety of foods from this material.Milk is used as a basis for combined foods produced intwo ways: 1) by adding plant materials to milk and dairyproducts and 2) by adding dairy ingredients to plantmaterials [1].Combining plant and milk proteins provides a betteramino acid composition compared to milk proteins.Milk protein is one of the most valuable proteins ofanimal origin since, unlike meat proteins, it does notcontain purine bases, whose excess has a negative effecton kidney function. Its biological value is close to thevalue of a standard chicken egg protein. Milk proteinhas an optimal ratio of amino acids, which is close to theamino acid composition of human proteins. Dissolvedmilk proteins are readily available for digestiveproteinases without prior denaturing. Milk proteins havehigher digestibility (95–97%) than the proteins of meat,fish, and cereals. In addition, they are rich in essentialamino acids which are often lacking in the human diet,namely lysine, tryptophane, methionine, etc. [1, 2].The choice of dairy ingredients for functionalfoods can be justified by their medicinal propertieswidely utilised in therapeutic, preventative, and dieteticnutrition. It seems difficult to clearly distinguishbetween ordinary and medicinal dairy products, sinceeven conventional dairy products can be used fordietetic and medicinal purposes due to their chemicalcomposition. In addition, preference is usually givento fermented milk products due to their dietetic andmedicinal properties. These properties result frommicrobiological and biochemical processes that occurduring the ripening of milk curd.Review Article DOI: http://doi.org/10.21603/2308-4057-2019-2-428-438Open Access Available online at http:jfrm.ruFunctional dairy products enriched with plant ingredientsStanislav A. Sukhikh1,* , Lidiia A. Astakhova1, Yuliya V. Golubcova2, Andrey A. Lukin2,Elizaveta A. Prosekova3, Irina S. Milent`eva2 , Natalia G. Kostina2 ,Aleksandr N. Rasshchepkin21 Immanuel Kant Baltic Federal University, Kaliningrad, Russia2 Kemerovo State University, Kemerovo, Russia3 Siberia State Medical University, Tomsk, Russia* e-mail: stas-asp@mail.ruReceived August 26, 2019; Accepted in revised form September 19, 2019; Published October 21, 2019Abstract: Milk and dairy products are staple foods in the diet of all social groups. Plant additives are of multifunctional use in thedairy industry. Wild plants are a source of vitamins, minerals, and other biologically active substances. Due to these compounds, theyimprove digestion, cardiovascular activity, and emotional state. This review describes the latest trends in creating functional milkdrinks enriched with plant components. They include drinks based on whole milk and cream, dairy by-products (whey, buttermilk), aswell as fermented milk drinks with probiotic cultures (kefir, drinking yogurt). We found that aqueous extracts were most commonlyintroduced into milk raw materials. Fruits and berries were dried and added to milk raw materials in the powder form. Special attentionwas paid to ‘hairy roots’ as a promising technology for producing various functional foods. In addition to being economically viable,this technology can help us expand the range of plant materials with endangered species. Functional milk-based drinks enrichedwith plant extracts can improve the immune system and be used as part of supportive therapy. They are also suitable for daily use toreplenish the balance of essential nutrients. These properties make their production a promising direction in the dairy industry.Keywords: Milk drinks, plant extracts, functional ingredients, biologically active substancesPlease cite this article in press as: Sukhikh SA, Astakhova LA, Golubcova YuV, Lukin AA, Prosekova EA, Milent`eva IS,et al.. Functional dairy products enriched with plant ingredients. Foods and Raw Materials. 2019;7(2):428–438. DOI: http://doi.org/10.21603/2308-4057-2019-2-428-438.Copyright © 2019, Sukhikh et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 InternationalLicense (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix,transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.Foods and Raw Materials, 2019, vol. 7, no. 2E-ISSN 2310-9599ISSN 2308-4057429Sukhikh S.A. et al. Foods and Raw Materials, 2019, vol. 7, no. 2, pp. 428-438The enzymatic systems of lactic acid bacteriabreak down milk proteins during fermentation intosimpler and more easily digestible substances. Organicacids in fermented milk products affect the secretoryactivity of the stomach and intestines. Helping theglands of the digestive tract to secrete enzymes, theyspeed up digestion and improve the absorption offood. In addition, beneficial properties of fermentedmilk products lie in their ability to inhibit the growthof pathogenic intestinal microflora. This is especiallyimportant in view of a high incidence of intestinaldysbiosis even among healthy people [3].Milk ingredients are often used in the productionof functional dairy products. They are isolated fromconventional dairy products, such as milk, cheese, wheyor butter. Thanks to special treatment, they acquiredesired properties, for example, texture, taste or watercontent. They include whey powder, lactose, proteinconcentrate, milk fat, protein isolate, casein, and albumin.These ingredients are used to create special products, forexample, for diabetics, athletes, and children [1, 3].The world’s largest processing companies, suchas Fonterra, Lactalis, Friesland Campina, DairyFarmers of America, and Arla Foods are big investorsin the production of milk ingredients. In Russia, it isstill a new market. According to Streda Consulting,Russia annually imports about 110 000 tons ofsuch products worth $200 million. These are whey,protein concentrates (used in dairy and confectioneryproduction), and dehydrated milk fat. Belarussianproducts account for up to 55% of all importedingredients and up to 25% of their cost.Russia has a large source of whey which can be usedto produce dry whey powder, whey protein concentrate,isolate, and hydrolysate. It is due to the growingproduction of cheese, where whey is the main byproduct.In 2017, Russia produced over 603000 tons ofcheese, an 8.5% growth compared to 2016. A significantamount of whey powder produced in Russia is used tomeet the needs of the dairy industry. In 2017, its outputreached 129 000 tons, a 15% increase since 2010 [1, 2].Plant additives are quite widely used in the dairyindustry for various functional purposes. In recentyears, we have seen a clear trend towards combiningplant materials with various milk additives [1]. Highlypromising is the use of wild plants, edible and medicinal.Wild plants are a raw material for nutraceuticals, oneof the main groups of dietary supplements. They are asource of vitamins, minerals, and other biologicallyactive substances. Thanks to these compounds, wildplants improve digestion, cardiovascular activity, andemotional state [1, 4].Functional properties of dairy products are normallyimproved by correcting their composition of fatty acids,amino acids, and minerals, as well as fortifying themwith micronutrients [2, 3]. Combining milk materialswith plant components allows regulating the contentof vitamins, carbohydrates, minerals, and dietary fibrein the products. In addition, they give dairy products apronounced plant taste and smell, as well as an attractiveappearance. Using biologically active compoundsobtained from plant materials, including medicinalplants, is a promising direction in the production ofmedicinal, preventative, and functional products [1, 2].This review is devoted to the latest trends in creatingfunctional milk drinks enriched with plant components.It describes the principles of producing various types offunctional drinks, namely drinks based on whole milkand cream, drinks based on dairy by-products (whey,buttermilk), and fermented milk drinks with probioticcultures (kefir, drinking yogurt).STUDY OBJECTS AND METHODSOur objects of study were scientific publicationsand patents of Russian and foreign authors on theproduction of milk drinks enriched with plant materials.Our main method was generalisation. In particular, weanalysed statistical and economic data on the worldwideproduction of functional milk drinks, the scientificprinciples of using plant ingredients in milk drinks,and findings of practically-oriented studies and originalresearch on new types of functional plants.RESULTS AND DISCUSSIONModern formulations and technological regulationsprovide for the use of various forms of medicinalplants. Quite popular are syrups and extracts fromwild medicinal herbs with various preventativeproperties (antimicrobial, immunostimulating, antitoxic,radioprotective, and others). A study of their chemicalproperties showed that most plants have a unique set ofsubstances, such as vitamins, dietary fibre, antioxidants,minerals, and organic acids [5].Functional plants used in phytocompositionscan be classified according to their pharmacologicalaction. For example, a group of plants used in Russiato strengthen blood vessels include Tilia Cordata,Comarum, and Aegopodium podagraria. Plants thatstimulate the cardiovascular system and prevent it fromweakening include Adonis vernalis, Betula pendula,Crataegus, Hypericum, Fragaria, Calendula officinalis,Viburnum opulus, Convallaria majalis, Melissaofficinalis, Hippophae, Parmelia, Leonurus, MatricariaChamomilla, Sorbus sibirica, Aronia melanocarpa, andGnaphalium [4,5].Medicinal plants with psychotropic properties fallinto four groups, namely:– sedatives: Valeriana officinalis, Leonurus, Crataegus,Mentha, Humulus lupulus, Chamaenerion angustifolium,Polemonium caeruleum, Calluna vulgaris, Origanumvulgare, Cichorium, Melilotus officialis, Levisticumofficinale Koch., Gnaphalium uliginosum, Thymus, andBidens tripartita;– plants with a combined calming and tonic effect(intermediate group): Paeonia anomala, Rhaponticumcarthamoides, Acorus calamus, Rubus idaeus,430Sukhikh S.A. et al. Foods and Raw Materials, 2019, vol. 7, no. 2, pp. 428-438Taraxacum officinale, Pastinaca, and Origanummajorana;– stimulants: Aralia elata, Oplopanax elatus, Rhodiolarosea, and Echinops; and– antidepressants: Hypericum, Rhaponticum carthamoides,Aralia elata, and Oplopanax elatus.Plants with phytoncidal properties includeCalendula officinalis, Tilia, Arctostaphylos uva-ursi,Paeonia anomala, Matricaria Chamomilla, Prunuspadus, and Rosa.Plants with the richest vitamin content includeHippophae, Sorbus sibirica, Aronia melanocarpa, Salviaofficinalis, and Rosa [5].The consumption of juices and other drinks is onthe rise both in Russia and all over the world. There is agrowing interest in drinks that not only quench thirst, butalso have a positive effect on various systems of the bodyand human health in general. Depending on the intendedaction, functional drinks can act as general tonics,boost energy, stimulate mental activity, help to relax,prevent cholesterol metabolism disorders, etc. [1]. Theconcept of ‘drinks for health’ has become fundamentalfor many European manufacturers and is an effectivebrand that allows them to successfully compete in themarket. According to market research, consumers preferfunctional drinks made from natural and environmentallyfriendly materials and ingredients [1, 2].Milk drinks can also be divided into the followinggroups: 1) drinks based on whole milk and cream; 2)drinks based on dairy by-products (whey, buttermilk);and 3) fermented milk drinks with probiotic cultures(kefir, drinking yoghurts).A large number of studies on whole milk drinkshave aimed not only to enrich the product withfunctional substances, but also to extend the shelflifeof the finished product. Some plants containvarious compounds that can affect microbial growth,reproduction, or basic cell functions. These includephenols, polyphenols, trace elements, essential oils,and other compounds. They are mainly present invarious herbs. Extracts of these plants can be used asnatural food preservatives that can inhibit the growth ofunwanted microorganisms. Their antimicrobial activityis determined by a high content of phenolic compounds– substances containing aromatic rings with a hydroxylgroup and their functional derivatives. These includetannins, flavonoids, glycosides, phenol carboxylic acids,phenol alcohols, anthocyanins, bitter substances, andsimple phenols [6, 7].The disk diffusion method was used to establishthe antimicrobial activity of aqueous extracts obtainedfrom the following plants: Thymus vulgaris, Lavandulaangustifolia, Melissa officinalis, Ocimum basilicum,Allium schoenoprasum, and Petroselinum crispu.Their antibacterial activity was tested on strains ofmicroorganisms that cause spoilage of milk. The highestantibacterial activity was found in the aqueous extractsof Ocimum basilicum, Allium schoenoprasum, andPetroselinum crispu [6].Mohamed et al. tested the antibacterial propertiesof aqueous extracts of oregano, marjoram, sage, andliquorice against B. subtilis and E. coli pathogenicmicroorganisms [7]. These plants are widely used inthe production of functional milk drinks. The studyshowed that these extracts had a higher antibacterialactivity against B. subtilis rather than E. coli. Inaddition, oregano extract exhibited the highestantibacterial activity against the studied bacteriacompared to marjoram, liquorice, and sage. Also, themass spectrometric analysis revealed some new volatilecompounds in these extracts which could potentiallybecome new antibacterial drugs to be used in the foodindustry.Apart from the antibacterial effect, plant additivesare able to prevent spoilage of dairy products. Theydo it by directly absorbing photons of light and act asinternal filters that protect sensitive food components byremoving radicals and preventing photodegradation andoxidation. Such properties are common for flavonoids, inparticular quercetin [8].Russian manufacturers of dairy products usedihydroquercetin, a natural antioxidant obtained fromSiberian and Dahurian larch. Dihydroquercetin isincluded in the list of food additives as an antioxidant(State Sanitary Standard 2.3.2.1078-01*). Anotherfunctional ingredient is larch arabinogalactan – dietaryfibre enriched with various contents of dihydroquercetin(5–20%). The use of dihydroquercetin in the dairyindustry has scientific and practical significance. Inparticular, it inhibits the process of lipid oxidation,enriches the products with a natural biologically activewater-soluble substance, and increases their shelf-life.Therefore, this group of natural ingredients is used inthe production of functional dairy products [9].The antioxidant properties of plant extracts not onlyprotect the product from spoilage, but also prevent theaction of free radicals in the human body, slowing downthe aging process. Milk has its own antioxidant systemrepresented by enzymes (catalase, peroxidase, peroxidedismutase, etc.) and non-enzymatic components(vitamins A, E, C, SH-compounds, metal ions Zn2+,Se2+, Cu2+, Mn2+). In addition, milk containssynergists – substances that restore antioxidants,such as citric, tartaric, and lactic acids. However, theamount of these antioxidants is not stable, depending onvarious factors, and their activity decreases during milkprocessing. Lazareva et al. studied various plant extractsin combination with sterilised and pasteurised milk.They found that the greatest antioxidant effect on lipidperoxidation was exhibited by sterilised milk enrichedwith extracts of lingonberry leaves and green tea [2].* SanPiN 2.3.2.1078-01. Gigienicheskie trebovaniya bezopasnosti ipishchevoy tsennosti pishchevykh produktov [State Sanitary Standard2.3.2.1078-01. Hygienic requirements for food safety and nutritionalvalue]. Moscow: Federal Center for Sanitary Inspection of theMinistry of Health of Russia; 2019. 145 p.431Sukhikh S.A. et al. Foods and Raw Materials, 2019, vol. 7, no. 2, pp. 428-438Researchers in [3] recommend honeysuckle powderas an antioxidant component for milk-based drinks, dueto a high content of vitamin C [3]. Honeysuckle berriesare also rich in vitamin P, iodine, and biologically activesubstances with health beneficial and diuretic effects.Aronia melanocarpa is another promising raw material forvarious dairy products. Its fresh fruits are used as a sourceof vitamins for treating hypertension of stages I and II, andas an adjuvant for treating rheumatism, measles, typhus,scarlet fever, allergic reactions, etc. Its juice strengthensthe walls of blood vessels [10]. Optimal conditions weredeveloped for enriching milk with Aronia melanocarpa:its puree and oligofructose powder were added to milkheated to 75°C, mixed, and kept for 15 min [11].Thyme extract is used in milk drinks due to a largecontent of anthocyanins and flavonoids, in addition to theabove compounds. Other sources of vitamins, macroandtrace elements, essential amino acids, and dietaryfibre include peanuts, walnuts, rose hips, peppermint, andthyme, as well as beetroot, carrots, and oats [12].A high antioxidant index was also found inpomegranate, oranges, lemons, apples, pomelo,tangerines, and persimmons, which makes them goodadditives for milk drinks.Whey is a widely used raw material in the dairyindustry. The main types of whey products includewhey powder and permeate (59%), demineralised anddelactosed whey powder (10%), whey protein concentrates(12%), and lactose (19%) [20]. The composition andproperties of whey are determined by the type of the basicproduct and its technology. Whey contains about 20%of milk proteins. In addition, whey proteins are richer inessential amino acids than milk, and their content is morebalanced in terms of nutrition physiology.The biological value of whey protein is higher thanthat of chicken egg protein, a gold standard amongfood products. According to the FAO/WHO scale, thebiological value of whey proteins is 112%, whereas thatof milk casein is only 78%. Whey proteins are some ofthe most valuable components of milk. They are richin sulphur-containing amino acids (cystine, lysine,and tryptophan). Thus, introducing whey proteins infood products, especially of plant origin, contributes toa significant increase in their biological value due to ahighly balanced composition of amino acids [4].Of great interest is a possibility of expandingthe range of whey-based drinks and regulating theirbiological value. Fortifying them with plant extractsrich in biologically active substances with antioxidantproperties can help prevent a number of pathologicalconditions – stress, atherosclerosis, myocardialinfarction, malignant neoplasms, and others. In addition,plant extracts increase their shelf-life [4–6].All components of whey can be fully utilised in theproduction of drinks [4]. Whey drinks were fortifiedwith black and green tea containing flavonoids –antioxidants that protect the body from prematureaging and cardiovascular diseases [5]. Tea normalisesblood pressure, dilates blood vessels, and improvesthe work of the heart. The antihypertensive (loweringpressure) effect of tea is associated with a high contentof polyphenols. It was found that tea lowers the level ofbad cholesterol in the blood serum, reduces the intensityof sclerotic processes in the arteries, and prevents theaccumulation of fats in the blood and the liver.Tea alkaloids that remain stable during processinginclude caffeine, theobromine, theophylline, adenine,xanthite, hypoxanthine, guanine, etc. The caffeinecontent in tea varies from 2 to 4% of dry mass. Thestudies confirmed the possibility of creating tonicdrinks based on aromatic medicinal plants and whey.In addition to black and green tea, mate tea can beused for these purposes. Lorena et al. developedformulations for milk drinks with green mate extracts(Ilex paraguariensis), cloves (Syzygium aromaticum),and lemongrass (Cymbopogon citratus) [13].Keldibekova et al. formulated a functional productbased on whey and rosehip [14]. Rosehips contain upto 5.5% ascorbic acid (vitamin C), 12–18 mg% carotene(provitamin A), 0.03 mg% vitamin B2, vitamin K,flavonoids, about 18% sugar, 4% pectin, up to 4.5%tannins, about 2% citric acid, as well as malic and otheracids. Rosehip gives the drink a sedative, anti-sclerotic,and tonic effect. The sensory evaluation of the newwhey-based drink and its acidity analysis showed thatthe most optimal amount of rosehip infusion was 15%of whey weight. The physical and chemical parametersof the whey drink meet the requirements of Federal LawNo. 88**. In addition, rosehip is an excellent diureticand choleretic agent. It can also have a sedative, antisclerotic,and tonic effect.Another group of researchers developed drinksbased on milk materials combined with apple pectin,rosehip blooms, lemongrass leaves, and barberryfruits [15]. These materials provided the drinkswith immunomodulating, antihypertensive, antiinflammatory,and antiseptic properties.The current search for new strong naturalantioxidants has evoked interest in xanthones, naturalpolyphenolic compounds. High concentrations ofxanthones are present in the pericarp of mangosteen(Garcinia mangostana L.), an exotic fruit common inSoutheast Asian countries such as Thailand, India, SriLanka, Myanmar, Cambodia, Vietnam, China, andothers. Xanthones have a wide range of physiologicaleffects: cardiotonic, diuretic, choleretic, psychotropic,antitumor, antifungal, etc. Multicomponent functionaldrinks based on whey are food systems with lowaggregative stability, i.e. they are prone to sedimentationduring storage. Therefore, various stabilisers (pectins,gums, seaweed products, etc.) are introduced into theirformulations to ensure a uniform structure.** Federalʹnyy zakon №88. Tekhnicheskiy reglament na moloko imolochnuyu produktsiyu [Federal Law No. 88. Technical Regulationsfor Milk and Dairy Products]. Moscow, 2008.432Sukhikh S.A. et al. Foods and Raw Materials, 2019, vol. 7, no. 2, pp. 428-438Cherevach et al. developed jellylike whey-baseddrinks enriched with mangosteen pericarp and extractsof Far Eastern plants, such as Rosa cinnamomea, Aroniamelanocarpa, Actinidia kolomikta, Vitis amurensis, andOxycoccus quadripetalus Gilib [16]. Their productionprocess was made up of the following basic stages:– preparation of milk curd whey (clarification at 90°Cfor 20 min, filtering, and cooling to 25°C);– preparation of compositions of extracts from FarEastern plants and mangosteen by dissolving gellangum in a small amount of whey at 80°C and thoroughstirring;– preparation of plant components in the form of fruitand vegetable purees: primary treatment, cutting,cooking at 85–90°C for 20 min and rubbing througha sieve with 0.5 mm holes (for berry purees – onlyrubbing), pasteurisation at 70–75°С for 5 min, cooling to25°С, mixing the ingredients by stirring;– pasteurisation at 60–65°C for 5 min; hot filling,corking, marking, and cooling to 23–27°С followed bystorage at 4 ± 2°С and relative air humidity 70 ± 2%.The developed drinks had a significantly higherconcentration of antioxidant substances compared toanalogous products and met the requirements of StateStandard R 52349-2005***. The drink with a rosehipextract had the highest concentration of flavonoids. Oneportion of this drink contains twice as many flavonoidsas are recommended for daily intake. The drinkswith aronia, cranberries, and grapes were also rich inflavonoids (16.5–89.6% of the daily norm). All the drinksprovided 18.6–22.5% of the daily need for xanthones.These drinks should be consumed systematicallyin order to improve health and reduce the risk ofcardiovascular diseases and common cold.Another study aimed to formulate functional drinksbased on dairy by-products and raw materials of plantorigin, namely scorzonera and water caltrop [17]. Allparts of water caltrop contain flavonoids, tannins, avariety of vitamins, phenolic compounds, as well asmineral salts and beneficial nitrogen compounds. Thefruits contain 7.5% fat, 15% protein, and carbohydrates,including 3% sugar and 52% starch. Due to its antiviral,antimicrobial, and immunomodulatory properties,water caltrop can be used in the combined therapy forPTSD. The plant is also known to exhibit astringent,antispasmodic, sedative, choleretic, tonic, anddiaphoretic properties. Scorzonera produces beneficialeffects due to a variety of biologically active substances.Its roots contain saccharides (20%); pectin substances(2%); vitamins C, B1, B2, E, and PP; and salts of copper,potassium, iron, manganese, phosphorus, zinc, andcalcium. However, its major medicinal properties aredetermined by a high content (about 10%) of inulin, aswell as asparagine and levulin, making it suitable fordiabetics. Asparagine has a positive effect on the workof the heart and activates the kidneys.*** State Standard R 52349-2005. Foodstuffs. Functional foods.Terms and definitions. Moscow: Standartinform; 2005. 8 p.Khramtsov et al. developed a formulation for milkdrinks based on whey from heat-acid cheese production.They also used aqueous extracts of Japanese quince(Chaenomeles japonica L.), Chinese magnolia-vine(Schisandra chinensis L.), and common barberry(Berberis vulgaris L.) (pH 3.5–4) as coagulants [18].Japanese quince contains 180 mg ascorbic acid per 100 gof product. It is also rich in organic acids, pectin, fibre,fructose, sucrose, essential oils, vitamins B, PP, A,and E, and minerals. Thanks to these components,Japanese quince can increase immunity, strengthenthe conducting vessels, remove toxins and salts duringintoxication, and normalise blood pressure. It is alsoused for treating inflammation in the oral cavity andupper respiratory tract, as well as intestinal disordersand other diseases.The fruits of Chinese magnolia-vine containsugar, tannins and colouring compounds, fatty acids(glycerides of linoleic, linolenic, oleic, and other acids)and organic acids (malic, citric, and tartaric). In addition,they are rich in essential oils, ascorbic acid, andvitamin E, as well as schizandrol and schizandrin – thecompounds that determine basic biological propertiesof the plant. They improve physical and mental activity,enhance body resistance to negative factors, andstimulate the heart and blood vessels, contributing tothe preservation of human health. Common barberryis valued for its content of alkaloids, carotene,tannins, ascorbic acid, tocopherol, and organic acids.Its beneficial properties are used in treating variouspathologies, as well as to improve appetite. It also haslaxative, antiseptic, tonic, antipyretic, and diaphoreticproperties.Fortified probiotic drinks are a new step inthe development of the food industry. Fermentedmilk products are functional foods that containbiologically active substances with health-beneficialproperties. It is generally recognised that probioticsserve as an important tool to prevent and treatdysbiosis resulting from irrational antibiotic therapy,intestinal diseases, improper nutrition, or stress.Among conventional probiotics are lactobacilli andbifidobacteria. Their beneficial effects are manifestedin normalising intestinal microflora, activating theentire gastrointestinal tract, and improving calciumabsorption. They also perform anti-allergenic andimmunostimulating functions [19].The greatest positive effect on human health canbe achieved by using symbiotic products containingboth pre- and probiotics. Prebiotics are substances thatstimulate the growth and activity of microorganisms(probiotics) and improve their adhesion to the intestinalwalls. Such properties are common for nonhydrolyzableoligo- and polysaccharides of plants, such as pectin,inulin, fructo-oligosaccharides, xylo-oligosaccharides,and resistant starch [19, 20].Probiotics are widely used in the production of dairyproducts, but the recent focus has been on cultivating433Sukhikh S.A. et al. Foods and Raw Materials, 2019, vol. 7, no. 2, pp. 428-438lactic acid and bifidobacteria in dairy products withplant additives. The benefits of plant products aredetermined by high contents of vitamins, antioxidants,minerals, and phytoelements. Thus, current researchefforts aim to develop formulations for functional dairyproducts enriched with plant additives with probioticproperties, improve their technology, and assess theirconsumer appeal.Danilova developed a phytocomposition for afunctional fermented milk product with gerodieteticproperties [19]. The phytocomposition was made upof medicinal plants growing in Western Siberia. It wasbased on Comarum extract that strengthens the joints,which is especially important for older people. Thephytocomposition also included extracts of Crataegus,which stimulates the cardiovascular system, andOriganum vulgare, which has a calming sedative effecton the nervous system.Crataegus fruits contain flavonoids (up to 3%,mainly hyperin), organic acids (citric and tartaric),sugars (up to 0.29% sucrose; pentose and fructose),carotene (2–30 mg%), vitamin C (25–375 mg%), choline,essential oil, colouring agent (carotene pigment), fats,nitrogen wastes (0.8–1.5%), ash (1%), trace elements(potassium, calcium, manganese, magnesium, iron);tannins, and extractives. Also present are vitexinglycoside, hyperoside, leucocyanidins – bioside, rutin,sesculin, and purine derivatives, triterpene saponins(ursolic and oleanolic acids), soroite, and cholinelikesubstances. Crataegus fruits contain a mixture oftriterpenic acids (categus, ursolic, chlorogenic, oleanolic,and caffeic acid), flavone glycosides, acetylcholine, andphytosterols. Crataegus flowers contain caffeic andchlorogenic acids, hyperoside, choline, acetylcholine,essential oil, trimethylamine, flavone glycosides,hyperoside, and quercetin. The leaves are rich inphytoncide and the roots contain okonakintin (a quininesubstitute) [19].Crataegus primary nutrients are flavone glucosides– crystalline dyes of orange and red colour. This plantis a rich source of vitamin P. The maximum amountof flavonoids in the P-vitamin complex accumulatesin the green leaves (4–5% for Crataegus sanguinea),remaining in the fallen leaves. An infusion of Crataegusfruits and flowers or a liquid fruit extract reduce theexcitability of the central nervous system and have atonic effect on the heart muscle. They increase bloodcirculation in the coronary vessels of the heart andbrain and eliminate tachycardia and arrhythmia bynormaliыing the rhythm of cardiac activity. In addition,they slightly reduce blood pressure, improve sleepand a general state of health. Crataegus medicineshave a beneficial effect on the functioning of the heart,expanding its vessels, which is especially important forthe elderly [19].Origanum vulgare contains up to 1.2% of anessential oil (so-called ‘intoxicating’ oil) that has apleasant smell and bactericidal properties. It consists ofaromatic alcohol, phenols, thymol (up to 3.8–10.2%) andits carvacrol isomer, as well as bi- and geranyl acetate(up to 5%). The plant also contains free alcohols (upto 15%), sesquiterpenes (12.5%), ascorbic acid (up to565 mg% in leaves), and flavonoids. In addition, it is asource of polyphenolic compounds (up to 12–20%), fiveflavonic glycosides, tarry substances (10%), coumarins(1.4%), tannins (1.9–4%), and colouring agents. Thecontent of ascorbic acid is 565 mg% in the leaves,58 mg% in the stems, and 166 mg% in the flowers.Phytocomponents enrich products with micronutrients– biologically active substances that increase theirnutritional and biological value. They also provideproducts with functional properties. Further studiesin using non-conventional plants as raw materials forfunctional products will help us replenish the deficiencyof nutrients in the human body. In addition, they will giveus an extra opportunity for using natural resources [19].Potoroko et al. patented a formulation composed ofskim milk powder, 30% cream, aqueous malt extract,fried green malt, a ginseng dietary supplement,eleutherococcus, milk thistle, echinacea, starter cultureof lactic streptococci, Bifilact D and thermophilicbacteria, a stabiliser, fruit or vegetable puree, honey,fat-soluble vitamin D, and water [20]. This formulationensures a high biological value, long shelf-life, and goodsensory characteristics.In another study, Potoroko et al. described thepreparation of a functional kefir drink enriched withalfalfa extract [21]. After introducing alfalfa extract intomilk, it was fermented at about 20°C for 10–12 h. Thenthe temperature was lowered to 12–16°С and the productwas left at rest for 4–6 h for yeast to develop. After that,the product was cooled to 8–10°C and left for 12–24 hto ripen. Ethanol and carbon dioxide accumulated as aresult of yeast development, giving the finished producta specific taste and smell. Alfalfa extract was chosendue to its composition. It contains organic and inorganiccompounds, amino acids, monosugars, phenoliccompounds, and trace elements characteristic of plantmaterials, as well as humic and other biologically activesubstances not commonly found in plant extracts. Theextract affected the fermentation rate and intensifiedlactose conversion and proteolytic reactions, making thekefir drink dietetic. Most importantly, it did not containany limiting amino acids.Skorkina et al. created a formulation for biokefirbased on skim milk and two plant components,hawthorn puree and stevia syrup [22]. Hawthorn pureecontains substances that expand the blood vessels ofthe heart and improve the absorption of oxygen bythe heart muscle, relieving arrhythmia. In addition,hawthorn reduces blood pressure and has a calmingeffect. It contains vitamins C and PP, carotene, someacids, and plenty of sugars (fructose) and pectin, whichremoves heavy metal salts and other harmful substances434Sukhikh S.A. et al. Foods and Raw Materials, 2019, vol. 7, no. 2, pp. 428-438from the body. Stevia is rich in glycosides (stevioside,rebaudioside (A, C, D, E); dulcoside, and steviolbioside)which help to improve carbohydrate metabolism andstimulate the secretion of inulin in diabetes mellitus. Italso contains vitamin C, β-carоtеnе, and minerals (zinc,selenium) with antioxidant properties. Its mild diureticeffect helps to remove metabolic products, toxins, andsalts of heavy metals from the body. The syrup sweetnesshas a factor of 1:30. According to the study, the acidityof biokefir with natural additives increased throughout itsshelf-life, but remained within the normal range.Lyu patented a formulation for fermented milkyogurt with mild diuretic properties. It contained200–220 parts of purple sweet potatoes, 10–12 parts ofskimmed milk powder, 6–7 parts of dates, 2–4 partsof Houttuynia cordata, 5–6 parts of liquorice root,8–10 parts of peppermint aqueous extract, 2–3 parts ofcorn fibres, 4–6 parts of algae, 3–5 parts of pomegranatepeel, 6–8 parts of Centaurea, 0.2–0.4 part of stevioside,10–15 parts of honey, 10–12 parts of glucose, as wellas Streptococcus thermophilus and Lactobacillusbulgaricus bacteria [23]. The product had a pleasanttaste, a long shelf-life, and probiotic properties. It helpedto cleanse the urinary system.Joung et al. developed yogurt with extracts fromtwo traditional Korean plants: persimmon (Diospyroskaki L.) and lotus (Nelumbo nucifera L.) [24]. Theextracts were prepared by boiling in a water bath at100°C for 9 min, with periodic stirring and furtherfiltration of the aqueous part. The resulting productwas vacuum-dried at max. 50°C. The plant additiveswere introduced into whole milk prior to fermentation.Then, Streptococcus thermophilus and Lactobacillusdelbrueckii subsp. bulgaricus bacteria cultures wereadded in the amounts of 2.95 and 1.14 log CFU/mL,respectively. The plant extracts prolonged the product’sshelf-life, reduced the fermentation time, improvedthe viability of the starter culture, structured theproduct, and enriched it with phenolic compounds withantibacterial, antioxidant, and immunomodulatoryproperties.The authors of another study formulated fermentedmilk drinks enriched with ayrampo fruit extract [25].Ayrampo aqueous extract is a rich source of naturalbeta-cyanine pigments and antioxidants, highly stableduring heat treatment and storage.Oh et al. proposed using aqueous extracts ofCudrania tricuspidata and Morus alba (commonlyknown as white mulberry). These extracts workas prebiotic additives that increase the rate ofbacterial growth and fermentation intensity [26].Streptococcus thermophilus and Lactobacillusdelbrueckii ssp. bulgaricus were used as probioticmicroorganisms. The plant extracts enriched the drinkswith monosaccharides, as well as non-chlorogenic,chlorogenic, and caffeic acids, which have a mildstimulating effect on the body.Chiodelli et al. evaluated the effect of Aloebarbadensis and Aloe arborescens extracts onthe properties of a dairy product fermented withLactobacillus bacteria [27]. The extracts helped tostructure the product, gave it a pleasant taste and smell,and enriched it with secondary metabolites, improvingenzymatic processes and increasing the product’snutritional value. Aloe extracts contain enzymes,vitamins, phytoncides, aloin, nataloin, rabarberon,homonatalain, emodin (1.66%), tarry substances, andtraces of essential oils. The latter have a pronouncedanti-inflammatory properties, increase the secretion ofdigestive glands, improve appetite and digestion, andprevent the development of pathogenic flora. In addition,milk drinks enriched with aloe and Lactobacillusrhamnosus reduce the size of adipocytes and increasetheir number. They can also lower body weight andblood glucose levels, which makes them effective infighting excess weight and treating type II diabetes [28].The extracts obtained from the roots of Rhodiolarosea, Eleutherococcus senticosus, and Panax ginsengcan also be effectively used to enrich fermentedmilk drinks. These plants are the most widely usedadaptogens and natural stimulants. Panax ginsengis a rich source of ginsenosides. Eleutherococcuscontains several eleutherosides which are responsiblefor adaptogenic activity. Rhodiola rosea containssalidroside, tyrosol, and rosavins, which are presumablyactive compounds. Molgaard et al. studied the propertiesof pasteurised milk drinks enriched with Rhodiolarosea, Eleutherococcus senticosus, and Panax ginseng.Тhe content of active components was determined byHPLC after pasteurisation [29]. The results showed thateleutherosides from Eleutherococcus and ginsenosidesfrom Panax ginseng could survive pasteurisation, whilesalidroside and rosavin from Rhodiola rosea root weredestroyed. Thus, the authors warned against using thisadditive in heat-treated products.In the work by Kurnakova, blueberries were used toincrease the nutritional value, enhance taste, and prolongthe shelf-life of the product. These effects are due toanthocyanosides, which are detrimental to E. coli andother pathogenic microorganisms [30]. Anthoconosidesprotect the cardiovascular system, prevent varicoseveins, have antibacterial properties, and are beneficialfor vision.Gabriel et al. developed a new probiotic productcalled ‘Rosalact’. It was made from pasteurised milkenriched with extracts of medicinal plants (rosehip,liquorice) and probiotic ABT-5 culture [31]. It wasfound that liquorice root extract contains carbohydratesand related compounds (glucose, fructose, sucrose,and maltose), polysaccharides (up to 34% starch, upto 30% cellulose, and pectin substances), organicacids (succinic, fumaric, citric, malic, and tartaric),essential oils, triterpenoids (glycyrrhizic acid), resins,steroids (β-sitosterol), phenolcarboxylic acids and their435Sukhikh S.A. et al. Foods and Raw Materials, 2019, vol. 7, no. 2, pp. 428-438derivatives (ferulic, synomal, and salicylic), coumarins(herniarin, umbelliferone, etc.), tannins (8.3–14.2%),flavonoids (liquiquirithin, isoliquirithin, liququiritozide,quercetin, kempferol, apigenin, etc.), higher aliphatichydrocarbons and alcohols, higher fatty acids, andalkaloids. Rose hips give the dairy product a wide rangeof functional properties, making it suitable for dailyuse, as well as in supportive therapy for colds, kidneydisease, cardiovascular disease, and prevention ofvitamin deficiency.In another study, liquorice root extract and seabuckthorn fruits were used to enrich milk-baseddrinks [32]. Milk was mixed with the plant extractsand fermented at 42°C for 5 h using ABY-3 culturebacteria (Bifidobacterium, Streptococcus thermophilus,Lactobacillus acidophilus, and Lactobacillus delbrueckiisubsp. bulgaricus). As a result, the final product hadan increased content of vitamins B1, B2, C, E, K, P, aswell as flavonoids, folic acid, carotenoids, betaine,choline, coumarins, glucose, fructose and phospholipids,macroelements and microelements (sodium, magnesium,iron, silicon, aluminium, lead, nickel, manganese,strontium, and molybdenum). In addition, the producthad an extended shelf-life.Mariola et al. studied the effect that phenoliccompounds of rosemary, hyssop, nettle, caraway, andlemon balm extracts had on the growth of Lactobacillusacidophilus and L. delbrueckii bacteria [33]. It wasshown that rosemary extract suppressed the growthand activity of the bacteria. Lemon balm extract hadthe maximum amount of antioxidant substances, whichextended the product’s shelf-life. Thus, the authors didnot recommend using rosemary as a functional additivefor drinks containing lactobacilli. Alternatively, theycould be added at the very end of the process, afterfermentation.In view of the above, there is a clear need to fullyutilise plant biodiversity and create effective andsafe functional products. Russia is home to manymedicinal plants that are absent in the pharmacopoeiasof other countries. They include Eleutherococcussenticosus, Schisandra chinensis, Paeonia anomala,Leonurus cardiaca, Rhodiola rosea, Rhaponticumcarthamoides, Thermopsis lanceolata, Colchicum,Astragalus dasyanthus, Phlojodicarpus sibiricus,Peganum harmala, Hedysarum alpinum, Filipendulaulmaria, Lespedeza bicolor, Lespedezae hedysaroides,Securinega suffruticosa, Salsola collina, Sphaerophysasalsula, and Scutellaria baicalensis [34, 35]. This workshould involve research into using cultivated agriculturalplants as a source of medicinal raw materials [36].Many plant species, especially endemic, havedisappeared or are threatened with extinction and listedin the Red Book of Russia. Although there is a highdemand for them in medicine, pharmacists have toexclude them from the pharmacopoeia. These factorshave created a need for further research into theirreproduction and return to favourable habitats. Many ofthese plants are the only sources of unique substancesthat can be used in treating cancer, Alzheimer’s,neurological and other diseases. For example, vogonosin,a flavone of Scutellaria baicalensis has apoptoticproperties and is able to target cancer cells and destroythem without affecting the healthy ones [36]. Thisplant grows in the natural environment in very scarceamounts, therefore its medical substances can only beproduced by cell bioengineering methods.Over 40 years ago, scientists tried to propagatecell and tissue cultures in vitro and select the mostproductive cells and differentiated tissues. In mostcases, it was impossible to isolate a sufficient amountof required metabolites from plant materials. Oneof the turning points was the discovery of genetictransformation using Agrobacterium rhizogenes soilbacterium [37].The agrobacterial transformation of plant roots madeit possible to obtain secondary metabolites for medicaluse: alkaloids, coumarins, phenolic compounds, andsome others [38]. Plant studies in this direction areespecially relevant.The lack of secondary growth in the roots inhibitsthe production of a wider range of biologically activesubstances. It is known that the activity of secondarysubstances often increases in roots with secondarygrowth, which can contribute to a greater yield of targetmetabolic products. Therefore, we need to developvarious methods that induce the production of secondarymetabolites in hairy root cultures and their secretion intothe culture medium.One of the problems is how to preserve the roots fora long time without causing repeated subinoculation.Although there are numerous methods available todaythat maintain and preserve the created cultures, furtherresearch is needed to develop more advanced methods ofcryopreservation and those using bioreactors.This market segment has a huge growth potential. InRussia, hairy root cultures are still a fairly new concept.Only few scientific groups conduct fundamental andapplied research using hairy roots as model objects.Moreover, there are no commercially successful Russianprojects in this area. The hairy roots technology couldbe used in the production of functional foods, loweringcosts and extending the list of biologically active plants,including endangered species [39].CONCLUSIONIn general, the state of people’s health in Russia callsfor more advanced research and full utilisation of localmedicinal plants to obtain biologically active substancesfor using in the food industry. Considerable funds arecurrently allocated to support innovative research anddevelopment of advanced technologies in this area.There are a number of objective and subjectivereasons behind the growing production and consumption436Sukhikh S.A. et al. Foods and Raw Materials, 2019, vol. 7, no. 2, pp. 428-438of functional products all over the world. These include:– changes in the structure and quality of modernnutrition: a significant decrease (2–3 times compared to100–150 years ago) in vitamins, minerals, dietary fibre,and other vital substances;– a real risk of chemical and biological contaminationof foods with nitrates, nitrites, salts of heavy metals(mercury, tin, lead, copper, cadmium, antimony,vanadium, chromium, molybdenum, manganese, andcobalt), microscopic fungi, pathogenic microorganisms,dyes, preservatives, etc.;– a need for certain essential nutrients, which are notformed in the body, to come with food: some macroandmicroelements (selenium, magnesium, vanadium,zinc, iron, molybdenum, etc.), vitamins (E, D, A, etc.),amino acids (methionine, leucine, lysine, histidine, etc.),and polyunsaturated fatty acids (linoleic, linolenic,arachidonic, etc.); they are important for metabolicprocesses, the synthesis of enzymes, hormones, andvitamins, for haematopoiesis and tissue repair, etc.;– a decrease in human motor activity andoverconsumption of refined foods with various additives,leading to a 40–60% deficiency of vitamins andessential macro- and microelements in the diet;– a growing attention to one’s own health and effortsto cut down on drugs by having a balanced diet andconsuming more functional foods;– high incidence of chronic diseases (cardiovascular,endocrine, Alzheimer’s, motor disease, etc.), whichrequire functional products for medicinal andpreventative purposes;– high cholesterol levels among over 20% of thepopulation, encouraging them to prefer functional foodsto reduce the risk of cardiovascular disease;– a growing number of obese children and adults with ahigh risk of heart disease, asthma, diabetes, and cancer;and– active involvement of specialised medical associationsand funds in the prevention of cardiovascular, diabetic,orthopaedic, oncological, and other diseases (theirlogos and recommendations, e.g. glycaemic index, areindicated on food labels); better design and quality offood packaging materials; more packages suitable formicrowave ovens [36, 38, 39].Functional products, including drinks, have a varietyof positive effects on metabolic processes. They reduceglucose and cholesterol levels in the blood and helpthe absorption of trace elements in the large intestine.In addition, they strengthen the immune system, helpto prevent cancer, and exhibit a wide range of otherproperties: anti-allergic, anti-inflammatory, antithrombotic,antimicrobial, stimulating, health-beneficial,antispasmodic, and antioxidant. Functional foodsincrease resistance to infectious diseases and enhancethe body’s ability to adapt to adverse environmentalfactors (weather, ionisation, oxygen deficiency,intensive workload, etc.). These adaptogens increase thesensitivity of cells to endogenous insulin, normalisingthe metabolism of carbohydrates, proteins, and fattyacids [39, 40].Thus, functional milk-based drinks enriched withplant components are a promising direction in the dairyindustry. They improve the immune system and canbe used as part of supportive therapy. They are alsosuitable for daily use to replenish the balance of essentialnutrients.CONFLICT OF INTERESTThe authors declare no conflict of interest.FUNDINGThis work was performed under AgreementNo. 075-02-2018-223 of November 26, 2018 andAgreement No. EB 075-15-2019-1362 of June 14, 2019(unique agreement identifier RFMEFI57718X0285)on the theme entitled ‘Obtaining biologically activesubstances from medicinal plants endemic to Siberiausing cell cultures and organs of higher plants.’