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THE USE OF THE BIOLOGICALLY ACTIVATED GRAIN IS IN TECHNOLOGY OF
HEALTH PRODUCTS
Simakhina G. A.
doctor of technical science, professor Department of health technology products National university of food technologies, Kyiv, Ukraine.
Bazhay-Zhezherun S.A. candidate of technical sciences, associate professor, Department of health technology products National university of food technologies, Kyiv, Ukraine.
Mykoliv T.I.
assistant Department of health technology products National university of food technologies, Kyiv, Ukraine.
Bereza-Kindzerska L.V. candidate of chemical sciences, associate professor Department of biochemistry and environmental control National university of food technologies, Kyiv, Ukraine.
Antoniuk M.M.
candidate of technical sciences, associate professor Department of biotechnology and microbiology National university of food technologies, Kyiv, Ukraine.
ABSTRACT
The concept of scientific, methodical and technological support for learning logic is presented. The concept founds on the notions ofThe basic stages of technological process of production of semi-finished products or mixtures from grain, enriched by microelements, grounded. The mutual influence of microelements on content of amino acid in germinated grain of oat is determined.
Ways of the processing enriched with mineral substances of grain raw materials it is offered.
Intensification of synthesis of vitamins is experimentally investigational in the process of germinating of wheat grain with the use of plant extracts that contain phytoncides.
The technology of manufacturing health products is worked out on the basis of the biologically activated grain of wheat "Zerniatko Pikantne" (the kernel) with the extract of garlic or onion extract.
Keywords:biological activation, mineralization, grain, oats, wheat
Grain raw materials is one of the main bases for production fats, carbohydrates) on more simple, that is easier mastered by of food products in Ukraine. The food and biological value the organism of man, activate and appear. On the initial stage, of grain is determined by the complex of nutrients - proteins, sprouting in grain accumulate vitamins of group B, vitamin of carbohydrates, vitamins of the E and C, group B, mineral C, vitamin of E, vitamin similar substances. compounds, phenolic substances. The basic amount of One of the perspective directions of the use of grain raw biologically active substances grain - 75-80% concentrated in material there is creation of the powdery sublimated food shells and aleurone layer. compositions with a high content of cellulose and natural
Taking into account the high food value of grain raw biologically active substances [1, 34-35]. material, progressive technologies of new foods are intensively Sprouting of grain as a method of biological activation is enough developed on the basis of whole grain. The production used to improve the nutritional value of grain and other raw of functional cereal products in the form of semi-finished materials - amaranth and lupine seeds, soybeans, peanuts products, breakfast cereals, structured products fast food and more. Germinated sprouts raw material and plantlets it broadens. is recommended for use as a functional ingredient to enrich
The multiple use of grain basis increases due to the need to foods [2, 243-245]. reduce the energy value and the cost of food while preserving Taking into account positive changes in grain during natural biologically active components. germination, directions of the use of the biologically activated
Germinated grain raw material is traditionally applied grain raw material broaden. Sprouted grain used to enrich foods in an industrial scale for the receipt of malt that is used in that are not subject to long-term storage; for the production of the production of beer and alcohol, for the receipt of malt flour, in the bakery, pasta and food concentrates production. extracts. It is known that in the process of germination of Flour from sprouted grain of barley and triticale used in the grain enzymes, that slit difficult reserve substances (proteins, manufacture of mixtures for baby food.
On a process of sprouting grain influenced by several factors: temperature, humidity, light, presence of certain substrate, maturity, age and physiological quality of grain [3, 35].
Varietal characteristics and genetic potential of grain have a significant influence on the process of germination. Found that Australian wheat varieties have a higher rate of germination compared with European and North American red-grained sorts [4, 10; 5, 540-542].
Analyzing the effect of germination on the nutritional value of wheat, scientists found that the total lipid content in the grain germinated within seven days of 1.6%; content of polyunsaturated fatty acids of linolenic and oleic in plantlets is at, respectively, 45.9 and 18.4% of the total fat content; marked change in the proportion of amino acids, increased content of vitamins A, C, E, routine [6, 82-84 ]. Found that B vitamins, vitamins C and E, ^-carotene accumulating in the sprouting grain gradually. On the fifth day of germination of wheat and rye recorded increase in the content of folic acid, respectively, 3.6 and 1.7 - 3.8 times compared to the native grain [7, 95239525].
Sprouting for 6 - 10 days contributes significantly enhance the content of phenolic compounds, in particular, rutin, quercetin, chlorogenic acids in buckwheat [8, 816-818].
Research scientists of Belarus proved significantly increase the nutritional value of the grain during germination and developed a number of products from sprouted grains - grains germinated «Mogilev», flakes, snacks, flour [9, 102-104].
Germinated grain, which is a source of protein, carbohydrates, and micro and macroelements and food fibres as structure-like components used to optimize the prescription composition of cheese products [10, 1-3].
The use of ferrous sulphate solution during germination soybeans, alfalfa seed and wheat is abiotic stress, which leads to increase the degradation of starch and reduced sugar content. Flour obtained from such raw materials it is expedient to apply as improver in baking of bread [11, 26-27].
A new kind of corn bread with sprouted wheat «Colossus,» which has high quality, including increased specific volume of the bread pan, well-developed uniform pulp porosity, improved microbiological indexes, prolonged expiration date [12, 51-52].
It's revealed that aqueous extracts of Apera spica-venti inhibit physiological parameters sprouting grain triticale -energy and germination capacity [13, 128-130].
Lack of vitamin antioxidant series, microelements (iron, calcium, iodine, fluorine, selenium), polyunsaturated fatty acids, dietary fiber and other micronutrients common worldwide and affects the health of people in different countries. The imbalance of revenues micronutrients from the feed ration, especially in childhood and adolescence, affects the performance of physical development, contributes to metabolic disorders, affecting the development of the young organism. Trace element deficiency -the so-called «hidden hunger» - is especially dangerous because a long time is not detected clinically, leading to the emergence of serious diseases.
On the today's stage of development of scientific and technical progress characteristic is an increase of necessity of population in micronutrients as an important protective factor in the conditions of an increase nervously-emotional tension,
action of harmful environment factors. Thus the total pollution toxicants that block the availability of microelements to the root system of plants and and the traditional technological redoing of agricultural raw material that is accompanied by the loss of considerable part of vitamins and minerals, reduces the content of micronutrients at all stages of the biological chain: plant - animal - man.
World practice shows that the introduction of feed rations additional sources of macro- and microelements - an effective way of liquidation of microelement deficits. The most effective and expedient from the economic, social, hygienic and technological perspectives way to reduce the threat microelementosis are development and applying in industry of the feed products additionally enriched by micronutrients to the level of physiological needs of the human organism.
For the population of Ukraine most actual is a problem of iodic deficit. From data of WHO, a lack of iodine is the most common cause of brain lesions and violations of psychical development. Iodization products only partially solves the problem of iodine deficiency, because, overwhelmingly, the degree of use of iodine in the body depends largely on the level of provision selenium, copper, cobalt, manganese, fluorine. It explains to pointlessness of enriching food products by only one, the most scarce nutrient.
This artificial conditions of mineral nutrition plant material, based on the replacement of soil nutrient solution, as opposed to natural conditions make it possible to develop, test and realize rational methods to enrich agricultural raw material necessary micro and macroelements, translate them from inorganic to organic form that opens prospects a new generation of food products with pre-defined functional properties, and provide high bioavailability and comprehensibility of the main components of the organism.
The use of mineral salts nutrient solutions for mineralization grain during germination scientists have not studied.
It is known that phytoncides of some plants particularly horseradish, mustard able to inhibit the growth of pathogenic microflora. It was noted that their antiseptic action shows up in relation to bacteria, mould mushrooms and yeasts [14, 61-62].
Analysis of the influence of plant extracts on the change of vitamin content in wheat grain during germination in literature absent.
The aim of work was research of possibility of enriching grain oat by microelements in the process of his germination; ground of expediency of application of extracts of plants, that contain phytoncides, for intensification of accumulation of vitamins in the process of grain germination and development of technology of health foods from the biologically activated grain of wheat.
The most appropriate method of germinating grain is selected mineral nutrition seeds directly from the nutrient solution. This method appeared comfortable enough for the decision of questions of purposeful feed of the germination seed with the bioavailability of certain elements. Absence of sorption and ion exchange processes through refusal to solid substrates creates favorable conditions for the development of the regulatory system of feed parameters.
An important stage of maximum accumulation of mineral elements in grain is his previous preparation sent to the
leadingout to the germ of grain from the state of a force, organic or physical calmness. The process of organization of mineral feed of the couched grain included technological operations: sorting and preparation of grain for germination (stratification, scarification, machining, etc.); washing of grain by water and disinfectants; layout nutrient solution to a specific selection of mineral elements; soaking the grain; preparation of correction solution; correction of nutrient solution to replenish the loss of water and mineral elements absorbed grain; stabilizing the pH value of the nutrient solution; optimum temperature of nutrient solution.
For researches cultures used with with high content of protein and cellulose - buckwheat, rye, corn, oats, millet, wheat, barley.
The next stage of work is determination of degree of saturation by water of different cultures select for research, as this factor largely determines possibility of process of intensification of obtaining biofortification grain raw material of artificial culture media. Of all the research cultures maximum capacity for water accumulation observed buckwheat and oats, and minimal - millet. In general, the degree of saturation of grain with water drops in series: buckwheat> oats> rye> barley> wheat> corn> millet. Further studies were carried out with oats, because this culture has a high capacity for accumulation of water.
Soaking grains was performed at 16 ... 18 ° C, for airing grain was periodically mixed. Solution layer of grain amounted to about 1cm. Soaking grains continued to establish the moisture content of the grain 38%. The control variant was grain soaked in distilled water. Researches of influence of mineral elements on the processes of soakage and bioactivation of grain carried out with different salts and concentrations 0,025 %, 0,005 %, 0,001 %, 0,0025 %, 0,0005 %. To create of artificial nutrient compositions (environments) used metal salts, applied such compounds: zinc: ZnSO4, Zn4Cl2; copper: CuSO4; CuCl2, Cu(NO3)2; cobalt CoCl3; molybdenum (NH4)2MoO4; manganese MnSO4, Mn(NO3)2.
As a result of the research are able to draw conclusions about the positive effects of microelements on the process of soaking and sprouting of grain. It was established that the introduction of the created composition of mineral in the form of mineral salt composition ((NH4)2MoO4+ZnSO4+CoCl3+CuSO4 with an
appropriate concentration of each 0.0025%, 0.0025%, 0.005%, 0.0025% and the ratio of composition components 2: 6: 3: 1) to the nutrient medium is not only the accumulation of the latter in the beans, but also speeds up the process of soaking and bioactivation. It was established as a result of enriching of grain wheat by mineral substances in the final product, such as copper increased in 4 times, zinc - 5 times, cobalt - 3 times, molybdenum - 2.5 times.
One of basic tasks of work there is the transfer of metal ions from inorganic to organic form, because it most fully digested by an organism. This effect was established on the example of selenium: efficiency of accumulation of element is shown in different - organic and inorganic forms, in particular, introduction to the nutrient medium of selenometionin allows more than three times to increase the selenium accumulation in the grain.
Data analysis indicates that different minerals have different effects on the content of amino acids in germinated oats. And if the amount of control samples was 577 mg / mole, then making nutrient medium to manganese is increased to 608 mg / mol, to zinc - up to 618 mg / mole. Amino acid composition of bioactivation grain of oat is certain by us. Fourteen free amino acids are identified in grain. Thus at certain correlations of microelements in artificial mediums content of amino acids can change in the sprouted grain. That we may receive grain with predictable content of amino acids, depending on the mineral composition of the nutrient medium.. In studies of the influence of mineral elements on content of amino acids in the bioactivated grain the concentration of every element (in the form of sulfate or chloride) was 2 mg / l of nutrient medium. Data analysis indicates that different minerals have different effects on the content of amino acids in germinated oats. And if the amount of control samples was 577 mg / mole, then making nutrient medium to manganese is increased to 608 mg / mol, to zinc - up to 618 mg / mole.
In the study of mutual influence of zinc and manganese, zinc and iron appeared two opposite trends: with simultaneous application of zinc and manganese through synergism of their action amino acid content increased to 662.7 mg / mol, and minerals zinc and iron inhibited each other and this antagonism leads to a decrease germinated seeds in the total amount of amino acids (540 mg / mol).
Table 1.
Interference microelements on content of amino acids in a sprouted grain oats mg / mol
№ Amino acid Microelements brought in to the nutrient medium (mg/l )
Control Mn Fe Zn Co Zn + Mn Zn +Fe
1. Lysine 4,2 40,8 44,3 42,08 43,7 51,4 38,3
2. Histidine 28,4 36,7 32,6 34,4 34,5 40,0 26,2
3. Arginine 71,4 68,5 74,8 67,6 72,2 62,6 74,5
4. Cystine 23,8 23,2 25,6 29,4 25,1 30,4 17,2
5. Alanine 1,9 2,0 2,0 2,2 2,3 3,5 -
6. Proline 1,7 1,7 1,9 2,0 2,0 2,6 1,6
7. Tyrosine 52,2 53,4 53,8 54,6 51,4 55,2 50,4
8. Phenylalanine 70,4 68,8 72,0 73,2 72,8 74,0 66,8
9. Leucine 64,9 73,6 65,6 70,1 67,7 82,0 61,4
10. Isoleucine 60,5 61,0 63,2 66,4 62,4 68,6 55,8
11. Threonine 41,6 48,2 42,4 44,8 46,2 48,8 37,5
12. Methionine 28,8 32,6 29,4 34,2 32,8 35,5 28,0
13. Valine 66,4 72,4 65,4 70,6 68,6 77,6 62,2
14. Tryptophan 22,8 25,4 28,2 26,4 22,6 30,5 20,1
Sum AA 577 608,1 601,3 618,0 604,3 662,7 540,0
Bioactivated grain of nutrient solution containing essential elements enriched with micronutrients, biotransformated in organic form. The high bioavailability and minimal toxicity derived organic forms of mineral elements determine the feasibility and promise of widespread use of sprouted grains
thus a part of dietary additions to the meal, culinary foods, special prophylactic products.
Minerals grain oats, grown using a nutrient solution is given in Table 2.
Table 2.
Content of mineral elements in enriched grain of oat (in 100 g of grain)
Indexes Content Day's necessity
Calcium 270,0 mg 2,0...4,0 g
Calcium 165,0 mg 0,8. ..1,2 g
Magnesium 130,0 mg 0,3.0,4 g
Phosphorus 380,0 mg 1,0.2,2 g
Chloride 155,0 mg 4,5.5,0 g
Sodium 95,0 mg 3,5.4,0 g
Iron 4,9 mg 10,0.15,0 g
Zinc 2,6 mg 12,0..15,0 g
Copper 450,0 mcg 2,0..3,0 mg
Iodine 90,0 mcg 150.200 mg
Selenium 35,0 mcg 50.100 mg
For the processing of minerals enriched grain raw material offered use of sublimated drying and disintegration grinding. Advantages of the use of the sublimated drying is that original properties, such as appearance, sizes, color, smell, taste there are unchanging; contents of vitamins, enzymes in products dried up by such method is kept maximally and the most quickly restored. Application of this method of drying allows to promote the food value of products that are preserved, and this is very important when creating products and prophylactic health. Treatment mineralized grain in disintegrator will allow
to get the micronized grain powders suitable for enriching food media.
To intensify research synthesis of vitamins in the grain germination using plant extracts that contain phytoncides, used seed winter wheat varieties Poleski elite. For solutions containing phytoncides extracts of prepared spicy raw garlic, onions. Initial concentrations of extracts chosen according to the recommendations of relatives use them for medicinal purposes, then in the experiments concentrations of extracts reduced to achieve satisfactory indexes of germination grain.
Grain cleaned, sorted, washed and disinfected water-soaked air-aquatic method during 28 h using extracts of garlic and onions. Germinated grain during 24 h to the size of root-germ 40 - 60% of the length of grain, periodically moistening the marked extracts.
As energy and ability of germination are the qualificatory indexes of physiology full value of grain wheat in the process of his sprouting, influence of infusions is checked for the change of these indexes. Found that for the concentrations of infusions 15 - 20 g/dm3 change of indexes of germination of grain is within the limits of error experience. At the increase of concentrations of infusions a to 2 - 30 g/ dm3 indexes of germination fell down on a 4 - 18 %, it value did not exceed 80% that is impermissible for sprouting of grain.
Previously, we have established a fairly significant increase in the content of vitamins E and C in the soaking and sprouting of grain wheat [15, 105]. The rate of vitamins formation was high at the beginning of sprouting (to the size of sprout a 1 mm), and further slowed the process. This can be explained as slowing biochemical processes of synthesis and the use their microflora that develops on the surface of the grain during its sprouting.
Phytoncides contained in garlic and onions have bactericidal and fungicidal properties. Thus, it is possible to expect more intensive increase of vitamins content on condition of treatment of grain by the extracts of these plants, that is explained by inhibition of development microflora that influences on the decrease of vitamins content in grain. It is set that in the process of moistening and sprouting of grain wheat during 45 - 48 h with the use of extracts of garlic and onion content of vitamin E
Energy value of 100 grams of "Zerniatko Pikantne" the type I and type II is 128 kkal.
Taking into account day's requirement of adult population in vitamins, 100 g of "Zerniatko Pikantne" I and II type can satisfy the need for vitamin E is 36%, vitamins B1 and B2 - 15 - 18%, B6 - 27%, the product contains a significant amount of choline.
Calculation biological value protein products "Zerniatko Pikantne" was performed by the method of scor.
It is set that limited are amino acids valine and lysin, scor folds, accordingly, 49 and 65 % it is predefined by insignificant content of these amino acids in a feedstock. But it should be noted that the content of amino acids, including essential, in products "Zerniatko Pikantne" higher compared to the starting
grows on 60%, vitamins of B3 and B4, accordingly, on a 10 - 12 % , content of vitamin C increases in 2,4 times comparatively with content in the grain germinated in water.
Taking into account positive influence of the use during hydrothermal treatment of grain of extracts of garlic and onion on the change of content of vitamins E, C and some vitamins of group B technology of making of health foods "Zerniatko Pikantne" with the extract of garlic and e onion extract. These products - a sprouted grain of wheat in the corresponding casting. The products can be used independently as a side garnishes or added to salads.
Depending on infusions that are used in the process of soaking and sprouting grains and preparation for pouring liquids, "Zerniatko Pikantne" can be of two types:
I - the type using an extract of garlic;
II - the type using extract of onion.
Given the experimental results organoleptic characteristics of the finished product, the ratio of the components of "Zerniatko Pikantne" should be: sprouted grain wheat - 6468%, of the liquid to fill - 36-32%.
Technology of making of health foods on the basis of sprouted grain of wheat consists of the stages of previous preparation of raw material, packing in a container according to the worked out compounding, stoppering and pasteurization.
The standards of foods "Zerniatko Pikantne" are analysed two types: with the extract of garlic and with the onion extract.
General chemical composition of "Zerniatko Pikantne" and content of mineral substances are shown to the tables 3, 4 (on 100 g of product).
3.
Table 4.
material, this contributes to the preparation of raw materials - germination. Product "Zerniatko Pikantne" contains a significant amount of arginine and histidine - amino acids that are considered essential in children's nutritional content of them is respectively - 483 and 213 mg per 100 g of product. Amount of arginine and histidine in a product, comparatively with a feedstock, increases accordingly on 49 and 14 %.
Food fibres are a complex of natural polysaccharidess of of plant origin, which have water-retaining, fat-connecting, gelling and sorption properties. Food fibres are able to adsorb toxic substances, salts of heavy metals, radionuclides, bilious acids, cholesterol. A cellulose - one of basic components of food fibres - is the activator of digestive enzymes, on her surface there is their stabilizing, that assists the increase of activity of
Table
Chemical composition "Zerniatko Pikantne" (I and type II)
dry matter % Proteins, g Fats, g Carbohydrates, g Vitamins, mg
E Bi B2 B6 B4 PP C
33,5 5,2 0,8 25,0 4,6 -5,4 0,20-0,24 0,18-0,23 0,48 - 0,55 110-115 2,2-3,2 2,1-2,5
Mineral composition of Zerniatko Pikantne (I and type II)
Macroelements, mg Microelements, mcg
K Ca Si Mg Na S P Cl Fe I Co Mn Cu Se Zn
84,5 18,0 33,3 70,4 5,12 78,7 243,2 1,3 1027,8 46,7 27,5 2419,2 339,2 19,2 1792
the enzymic systems, improvement of processes of detoxication of organism.
Investigational, that content of cellulose in foods «Granule piquant» folds, accordingly, 2,68 - 2,75 % per 100 g of dry substances.
Due to the high water-retaining capacity of food fiber positive effect on digestion, they have a significant amount of the intestine and increase its motility.
We investigated that water-retaining capacity food fiber products "Zerniatko Pikantne" is higher than the original raw material, due to the influence of of moistly-thermal treatment on the microstructure grain shells. Water-retaining ability of food fibres of grain of natively and foods «Granule piquant» folds, accordingly, 2,3 and 4,2%.
So, from the obtained data we can conclude that food fiber of developed products for water-retaining ability to relate to a average water-connecting group, that link from 2 to 8 g water/g fiber. Thermal treatment of sprouted grain in the mode of pasteurization provides inactivation of enzymes and stopping of enzymes processes, and also warns development of extraneous microflora at storage of sprouted grains for several days.
Thermal processing sprouted grain mode pasteurization ensures the inactivation of enzymes and enzymatic processes
Products "Zerniatko Pikantne" keep for a health feed for temperatures from 0 to 10 C0. Shelf life for 14 days from the date of manufacture.
On the developed foods "Zerniatko Pikantne" is worked out and ratified normatively-technical documentation.
An experience party of products "Zerniatko Pikantne" was included to the assortment of foods of establishment of public food consumption of Trade and Industrial Association «The Seagull». The marked foods had large demand and had positive reviews from consumers.
Conclusions and suggestions.
The main stages of the technological process of production of semi-finished products or mixtures from the grain enriched by microelements, are preparation of grain raw material and composition solution of mixture of inorganic salts of
cease and prevents the development of microorganisms when stored outside sprouted grains for several days. Established that the thermal treatment of products "Zerniatko Pikantne" at 80 - 90°C for 30 min to inactivate allows a present microflora and provides a normal store these samples at 10°C in hermetic conditions within two weeks.
Microbiological products "Zerniatko Pikantne" was determined immediately after preparation and during 14 days storage.
With this aim the studied samples were plated on agar surface of nourishing source: meatpepton agar (detection of mesophilic aerobic and facultative anaerobic microorganisms - MAFAnM) wort-agar (yeast and fungi).
Cups of crops were incubated for 2 - 3 days at 37° C for determining the total number of microorganisms (MAFAnM). Crops in the cup of the wort-agar medium for detection of fungi and yeast were incubated at a temperature of 28° C for 5 - 7 days [16, 57].
The total number of colonies creation units of mesophilic aerobic and facultative anaerobic microorganisms (CFU MANFAnM) in all samples products "Zerniatko Pikantne" was determined for fresh samples and within 14 days store them in airtight at temperature of 10° C. Research results of microbiological samples bars shown in Table 5.
microelements (Mo, Mn, Cu, Co, Zn), short-term (within 24 to 48 h) periodic soaking grains in which there is swelling and enriching it with microelements from nutrient solutions which biotransformation in organic form. For the processing of minerals enriched grain raw material suggested the use of sublimation drying and grinding disintegrated.
The use of semi-finished products from enriched by the mineral elements of grain of cereal cultures in the production of foods and culinary dishes provides the real possibility of partial or complete liquidation of deficit of necessary micronutrients.
Grain of wheat, germinated using extracts of garlic and onion, are a source of vitamins E and C, vitamins of group B such raw materials useful for manufacturing sanitary products. Such raw material it is expedient to apply for making of health foods.
Table 5
Microbiological indicators of products "Zerniatko Pikantne"
A sample of grain Microbiological indicators
Quantity MAFAnM, CFU / g, not more Mould mushrooms, CFU / g, not more Pathogenic microorganisms including Salmonella in 25 g
Grain products ready for use, standard value 5^103 50 Not allowed
Native grain wheat 2^102 30 Not found
«Granule piquant» with garlic fresh 3^102 Not found Not found
«Granule piquant» with onion fresh 2^102 Not found Not found
«Granule piquant» with garlic after storage 7^102 Not found Not found
«Granule piquant» with onion after storage 5^102 Not found Not found
The technology of making of health foods "Zerniatko Pikantne" is worked out with an extract of garlic or onion extract. These products are a sprouted grain of wheat in the corresponding filling that can be used independently as a side dish or added to salads. Inclusion of products "Zerniatko Pikantne" to the food ration will not only replenish the organism with energy but also vitamins B, E and mineral compounds, by a cellulose.
It is reasonable input products "Zerniatko Pikantne" to the assortment of dishes of public food consumption, this is the best way of enrichment biologically active substances wide range of consumers.
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