Notes

Optogenetic activation of intra cellular signaling determined by light-inducible protein-protein homo-interactions.
enolic compounds too. Also 45.8% of cultivars have a high content of anthocyanidins, 25.0% of cultivars have a high content of flavonoids and hydroxycinnamic acids, 2.9% of cultivars are rich in iron. 62.0% of cultivars are the sources of soluble dietary fiber, 49.6% - sources of flavonoids, 13.0% - sources of potassium, 5.8% - sources of magnesium, 2.9% - sources of copper. Conclusion. The assessment of the chemical composition of fruits and berries from the standpoint of the presence and the content of macro- and micronutrients and BAS, proposed as a breeding program priority for the development of foodstuffs for specialized, dietary and therapeutic nutrition, is the basis for the future work on identification of complex sources, formation of unique food matrices, and selection of technological processes to develope a line of specialized foodstuffs.Dynamically changing global trends in the field of innovative foods in recent years are aimed at the development of technologies that ensure the formation of segments of new types of products, positioned as healthy products. Scientific directions of research and development in this area, retrospectively related to the development of nutrition science, are focused on solving an interdisciplinary set of tasks to create new types of foods, the distinctive features of which are the specified compositions and properties that determine the health benefits (functional foods) and directed physiological effectiveness (specialized foods for preventive and therapeutic nutrition). Characteristics of the composition of a specific specialized food are formed in connection with its intended purpose on the basis of medico-biological requirements taking into account specific features of nutrition of the population in total, and its separate groups or individual. Depending on the mentioned specifics, the development of specialroduction of personalized foods, is the information about the metabolome directly related to the biological functions of the body.Fruits and berries are the most important sources of a wide range of biologically active substances, including vitamin C, carotenoids, flavonoids, anthocyanins. ALK inhibitor clinical trial In order to replenish and update data on the content of food and biologically active substances in the tables of the chemical composition of food products, a study of the content of mono- and disaccharides, dietary fiber was carried out; vitamins C, B1, B2 and E, minerals and trace elements; flavonoids (in terms of rutin), anthocyanins; organic and hydroxycinnamic acids, stilbenoids in various varieties of 16 fruit and berry crops. Material and methods. The material for the study was the fruits of promising varieties and selected forms of pome fruit (apple, pear), stone fruit (cherry, plum, apricot), berry (garden strawberry, raspberry, black currant, red currant, gooseberry), non-traditional crops (actinidia, honeysuckle, cornelian cherry, viburnum, sea buckthorn, rosehip) - a total of 208 samples grown at the I.V. Michurin Federal Scientific Center.e the choice of a particular product in the dietary correction of the ration of healthy and sick people.By studying the chemical composition of foods, expanding the list of data on the content of nutrients, including minor biologically active substances, in the era of digital nutrition science, it became possible to create relevant systematic databases of the chemical composition of foods and rations in general. They allow us to solve various problems of modern society from the point of view of nutrition science. This review aim to analyze and generalize modern approaches to the formation and updating of databases of the chemical composition of food products from the standpoint of digital nutrition science. Results. This review considers the main provisions regarding creation of databases, directions for the development of food chemistry, discusses existing international programs for collecting and compiling data. The methods of systematizing data on the qualitative composition and content of biologically active and minor substances in products, as well as the problems associated with the development and metrological certification of highly selective highly sensitive analytical methods necessary to obtain reliable and reproducible data are considered. Conclusion. The development of digital nutrition science significantly increases the availability and quality of information on the chemical composition of foods, and allows it to be updated quickly. Further improvement of the quality of the data presented in the tables of chemical composition is associated with the establishment of stability and relationships between micro- and macro-components, their influence on the safety, stability of the chemical structure, the influence of the physic-chemical characteristics of the matrix on nutritive value of foods, determination of the content of specific minor components, development of relevant regulatory documents.Nutrition is the basis for the implementation of sports activities. Federal Research Centre of Nutrition and Biotechnology, as the main institution of the Russian Federation that conducts scientific research in the field of the nutrition science, has developed a number of methodological recommendations on sports anthropology and various areas of prevention of metabolic disorders in athletes over the past decades. The separate section of research was the development of methods for preventing dehydration in athletes of various sports. Depending on the results of the study of the individual athlete nutritional status using integrative medicine methods there was a transition to personalization of recommendations, both on the composition of the traditional diet, and on the inclusion of specialized sport foods and dietary supplements in it. A lot of work is being done on state regulation, including state Standards, in the field of Specialized foodstuffs for athletes' nutrition. Recipes and production technologies of this group of products have been developed. The developed evidence-based educational programs allow to introduce the acquired knowledge in the field of optimal nutrition into the practice of sport activity.
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