Қазақ ұлттық қыздар педагогикалық университеті / Казахский национальный женский педагогический университет

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    Тип записи:Публикация,
    Adaptation Features of Gentiana tianschanica Rupr. Populations to Environmental Factors in Kazakhstan
    (2024-01-01)
    Бекзат Тыныбеков
    ;
    Moldir Imanaliyeva
    ;
    Askhat Kuatbayev
    ;
    Gulmira Satybaldiyeva
    ;
    Elmira Boribay
    The study investigates the current state, floristic composition, and ecological characteristics of Gentiana tianschanica populations in the Ile-Alatau region, part of the Ile-Alatau National Park, Kazakhstan.Gentiana L., an ancient boreal genus, includes 31 species in Kazakhstan, such as the endemic Gentiana dschungarica.Known for medicinal uses, especially for gastrointestinal and urogenital disorders, interest in gentians has risen for ornamental and pharmacological applications.Nine natural populations of G. tianschanica were studied in diverse ecological and phytocoenotic conditions of the Ile-Alatau mountains.Soil analyses revealed significant differences in the physicochemical properties of the species' habitats.In the Kimasar Gorge, mountain-meadow chestnut soils with a light loamy texture were observed, while the Big Almaty Gorge featured dark chestnut soils rich in humus (7.36-18.78%)and nutrients such as nitrogen (120.4-140.0mg/kg), phosphorus (58-98 mg/kg), and potassium (470-1000 mg/kg).These findings emphasize the species 'adaptation to varying altitudinal and climatic zones.Phytochemical analysis showed G. tianschanica is rich in bioactive compounds, including phenolics, bitter glycosides, flavonoids, and alkaloids.Total phenol content reached 1567.17-9008.20mg of gallic acid/100 g, with the highest levels in leaves.Flavonoids (up to 1358.25 mg catechin/100 g) and vitamin C (up to 244.7 mg/100 g) were significant.Syringic acid (1685.8mg/100 g), quercetin (317.4 mg/100 g), and chlorogenic acid (237.5 mg/100 g) highlighted antioxidant and antiinflammatory potential.The antioxidant activity, particularly in leaves, reached 530.30 mg Trolox/100 g.Anthropogenic threats, including overgrazing and habitat disturbance, have led to declining populations, necessitating conservation strategies like habitat monitoring, protective regimes, and sustainable medicinal plant use.This study underscores the ecological and phytochemical significance of G. tianschanica, which is vital for biodiversity conservation and pharmaceutical development.
    Цитирования (OpenAlex) 2Цитирования (OpenCitations) 3
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    Тип записи:Публикация,
    RESEARCH OF GANODERMA LUCIDUM EXTRACTS’ ANTIOXIDATIVE AND MEMBRANE STABILLIZING PROPERTIES IN VITRO CONDITION
    (Shakarim University, 2024-09-27)
    A. N. Aralbaeva
    ;
    Raisa S. Utegalieva
    ;
    Gulzhan Zhamanbayeva
    ;
    Maira K. Murzakhmetova
    The using of bioactive compounds received from natural raw as nutriceutics is aknowledged as well as strengthening, immunomodulatory, adaptogenic agents and in order to reduce the risk of emergence of various diseases. Ganoderma Lucidum or Reishi mushroom is known on east during centuries and has been used in different aims. Modern researches of Reishi mushroom show its high antioxidative potential. Our experiments have shown that extracts made from micelium and fruiting body of ganoderma reduce the intensity of lipoperoxidation in membranes and increase the resistance in vitro conditions. Micelium extract inhibited the level of products of lipoperoxidation up to 37,6% at concentration 10 mkg, 21,1% at 20 mkg, 14,9% at 50 mkg. At influence the same concentrations of ascorbic acid means of level of lipid peroxidation amount 74,3%, 60,4% and 36,4% - respectively, for vitamin E - Е-70,2%, 65,3%, 53,5% and 38%respectively. Antioxidative effect of fruit body’s extract significantly have shown at 10-50 mkg – level of LPO decreased on 80% from origin level, the increasing of concentration from 50 to 100 mkg leaded to practically total inhibition of formation LPO products. At concentrations lower than 10 mkg antioxidative effect of the testing agents didn’t differ significantly. The experiments revealed that the mycelium extracts' antioxidant properties exceed the well-known antioxidant agents such as vitamins E and C, while the extract of the fruit body has a substantially similar effect of ascorbic acid and alpha-tocopherol Results of study have shown that extracts of ganoderma possess pronounced property to stabilize the structure of cell membrane. Severity of membrane stabilizing effect of extracts depended on concentration. In concentration 0-200 mkg in samples incubated in the presence of mycelium and fruit body extracts the hemolysis decreased on 19,8% and 25% at 10 mkg, on 27% and 37% at 20 mkg, on 55% and 57,2% at 50 mkg, on 63% and 68% at 100 mkg, on 69% and 65% at 200 mkg respectively, whereas at the introducing in samples the ascorbic acid in analogical concentrations the hemolysis have descended on 10%, 14,5%, 25%, 40% and 44%, and at the cariing in α-tocopherol the hemolysis lowered on 5%, 22%, 32%, 40%, 45% and 50% respectively. The researches of total polyphenols and flavonoids in extracts showed, that in extracts abscent compounds, which are related to flavonoids, whereas have found the existence of another polyphenolic compounds.
    Цитирования (OpenAlex) 3Цитирования (OpenCitations) 3
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    RESEARCH OF PROPERTIES OF LACTIC ACID BACTERIA STRAINS IN THE PRODUCTION OF BOILED-SMOKED AND SEMI-SMOKED PRODUCTS FROM HORSE MEAT
    (Shakarim University, 2025-11-03)
    M. Iliyaskyzy
    ;
    Yasin M. Uzakov
    ;
    Leila A. Kaimbayeva
    ;
    Shynar Kenenbay
    ;
    Elmira Kuandykovna Assembayeva
    This study aims to investigate the effect of rosemary on the quality indicators of semi-smoked horse sausage. The study showed that rosemary powder possesses antioxidant properties for the sausage product during storage in a refrigeration chamber (at a temperature not exceeding 6 °C). The obtained results indicate that the use of plant raw materials with antioxidant properties as a functional and natural ingredient in the sausage product did not affect its color and texture. These findings suggest the possible application of rosemary to improve the oxidative stability of semi-smoked horse sausage. In addition, the use of a plantbased ingredient increases the biological value of the product and corresponds to modern trends in the production of functional meat products.