Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 69810 10.21603/2074-9414-2023-3-2446 ОБЗОРНАЯ СТАТЬЯ REVIEW ARTICLE ОБЗОРНАЯ СТАТЬЯ Microbial Biomass as a Bioresource of Functional Food Ingredients: A Review Микробная биомасса – биоресурс для получения функциональных пищевых ингредиентов (обзор) https://orcid.org/0000-0002-1660-2634 Серба Елена Михайловна Serba Elena M. serbae@mail.ru https://orcid.org/0000-0002-6877-9933 Юраскина Татьяна Владимировна Yuraskina Tatyana V. https://orcid.org/0000-0003-3097-0836 Римарева Любовь Вячеславовна Rimareva Liubov V. https://orcid.org/0000-0003-2760-5029 Таджибова Полина Юрьевна Tadzibova Polina Yu. https://orcid.org/0000-0002-6084-7786 Соколова Елена Николаевна Sokolova Elena N. elenaniksokolova@inbox.ru

кандидат биологических наук;

candidate of sciences in biology;

 https://orcid.org/0000-0003-4051-1828 Волкова Галина Сергеевна Volkova Galina S. Всероссийский научно-исследовательский институт пищевой биотехнологии Москва Россия All-Russian Scientific Research Institute of Food Biotechnology Moscow Russian Federation Всероссийский научно-исследовательский институт пищевой биотехнологии Москва Россия All-Russian Scientific Research Institute of Food Biotechnology Moscow Russian Federation Всероссийский научно-исследовательский институт пищевой биотехнологии Москва Россия All-Russian Scientific Research Institute of Food Biotechnology Moscow Russian Federation Всероссийский научно-исследовательский институт пищевой биотехнологии Москва Россия All-Russian Scientific Research Institute of Food Biotechnology Moscow Russian Federation ВНИИ пищевой биотехнологии Москва Россия ВНИИ пищевой биотехнологии Moscow Russian Federation Всероссийский научно-исследовательский институт пищевой биотехнологии Москва Россия All-Russian Scientific Research Institute of Food Biotechnology Moscow Russian Federation 29 09 2023 29 09 2023 53 3 426 444 11 07 2022 04 10 2022 https://fptt.ru/en/issues/22025/21961/

Микробная биомасса является перспективным источником эссенциальных макро- и микронутриентов, таких как белок, витамины, незаменимые аминокислоты, полисахариды и др., которые применяются в пищевых технологиях. Цель обзора заключалась в анализе и обобщении результатов исследований, посвященных изучению свойств и состава микробной биомассы, способов получения на ее основе функциональных ингредиентов и их биологической эффективности. Объектом исследования являлись научные публикации за 2005–2021 гг. о свойствах и биохимическом составе, методах выделения и применения функциональных и биоактивных компонентов биомассы микроорганизмов, используемых в пищевой промышленности. Поиск и отбор статей осуществлялся в библиографических базах eLIBRARY.RU, Google Scholar, Scopus, Elsevier и PubMed. Провели анализ, обобщение и систематизацию данных. Установили, что наиболее изученной является биомасса дрожжей Saccharomyces cerevisiae и мицелиальных грибов рода Aspergillus. Особое значение придается хитино-глюкано-маннановому комплексу клеточных стенок и биополноценному белку протоплазмы, на основе которых могут быть реализованы технологии получения функциональных ингредиентов. Выявили основные закономерности биокаталитической конверсии полимеров микробной биомассы с переводом содержащихся в ней биологически ценных компонентов в свободное легкодоступное для пищеварительных ферментов состояние. Обобщили основные функциональные свойства биологически активных ингредиентов микробного происхождения (сорбционные, иммуномодулирующие, нейромедиаторные, антиоксидантные и антиканцерогенные). Результаты проведенного исследования позволяют сделать вывод о том, что ферментолизаты микробной биомассы являются потенциальными источниками биологически активных соединений для использования в технологиях пищевых функциональных ингредиентов. Однако остаются недостаточно изученными вопросы о подтвержденных медико-биологических свойствах их минорных биоактивных составляющих и о направлениях создания новых видов специализированной и функциональной продукции на основе ферментолизатов микробной биомассы, что делает актуальными дальнейшие исследования в данном аспекте.

Microbial biomass is a promising source of essential macro- and micronutrients to be used in the food industry, e.g., protein, vitamins, essential amino acids, polysaccharide, etc. This article reviews scientific publications on the properties and composition of microbial biomass as a source of functional ingredients, its biological effectiveness, production methods, and composition. The review covered research articles published in 2005–2021 and indexed in eLIBRARY.RU, Google Scholar, Scopus, Elsevier, and PubMed. It relied on such general scientific methods as analysis, generalization, and systematization. Saccharomyces cerevisiae yeast and Aspergillus mycelial fungi appeared to be the most popular research objects. Most studies concentrated on the chitin-glucan-mannan complex of cell walls and protoplasmic biovaluable protein. Others featured the biocatalytic conversion of microbial polymers with the transfer of biologically valuable components into an enzyme-accessible state. Bioactive ingredients of microbial origin could be divided into sorbents, immunomodulators, neurotransmitters, antioxidants, and anticarcinogenics. Microbial fermentolysates are a potential source of bioactive compounds for functional foods. However, the medical and biological properties of their minor bioactive components remain understudied while fermentolysates can yield new functional products fortified with essential amino acids and low-molecular bioactive peptides.

 Пищевая продукция микробная биомасса биокатализ ферментолизаты функциональные ингредиенты нутриенты биологически активные вещества биологическая эффективность Food products microbial biomass biocatalysis fermentolysates functional ingredients nutrients biologically active substances biological efficiency Исследование выполнено на базе Всероссийского научно-исследовательского института пищевой биотехнологии (ВНИИПБТ) за счет гранта Российского научного фонда (РНФ) № 22-16-00100, https://rscf.ru/project/ 22-16-00100 The research was conducted on the premises of the All-Russian Scientific Research Institute of Food Biotechnology (VNIIPBT) and supported by the Russian Science Foundation (RSF), grant No. 22-16-00100, https://rscf.ru/project/22-16-00100

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