KUMIS ANTIOXIDANT EFFECTS:THEORETICAL AND CLINICAL ASPECTS

The goal is a comparative analysis of the antioxidant activity of kumis and dairy products; assessment of the effect of the degree of kumis maturity on its antioxidant properties. The antioxidant ability of the samples was determined in vitro by recording the induced chemiluminescence in model systems generating reactive oxygen species (ROS) and reproducing lipoperoxidation processes using chemiluminometry. The suppression of the processes of ROS production and lipid peroxidation (LP) was evaluated by reducing the intensity of chemiluminescence. It was established that the addition of kumis to model systems is accompanied by a pronounced dose-dependent antioxidant effect: with an increase of its concentration, a proportional decrease in the parameters of the light sum and maximum luminosity occurs. Kefir and milk also suppressed the intensity of free radical processes, but had less pronounced antioxidant properties. With an increase in shelf life, the antioxidant capacity of kumis decreased, but no imbalance of pro- and antioxidant systems was found. It is concluded that the therapeutic and prophylactic effects of kumis in various pathological conditions can be associated with its antioxidant activity and limitation of the phenomena of oxidative stress and lipid peroxidation.

кумыс, молочные продукты, антиоксидантная активность, перекисное окисление липидов, хемилюминесцентный анализ, kumis, dairy products, antioxidant activity, lipid peroxidation, chemiluminescent analysis