The dissertation is devoted to the scientific substantiation and development of technology of immunotropic functional ingredients, dietary supplements and food products based on compounds of bacterial origin, designed to overcome the problem of
human immune system dysfunction by correcting the nutritional status with using immunotropic components of microbial origin as the objects for recognition by receptors of the immune system, and nanoconstructed on their basis chelated structures
of essential biometals. The dissertation theoretically and experimentally substantiates the choice of the object for obtaining immunotropic peptides, namely, Lactobacillus delbrueckii subs. bulgaricus B-3964, which meets the criteria determining the suitability of the bacterial object as a source of muropeptides: the presence in the structure of the peptidoglycan
cell wall fragments capable of activating NOD 1 and NOD 2 receptors, the ability to disintegrate and enzymatic destruction.
Methodological approaches have been developed to the destruction of peptidoglycans of bacterial raw materials in order to obtain immunotropic muropeptides, involving the use of the potential of endogenous autolysins of bacterial mass and exogenous enzyme compositions with a wide range of substrate specificity, involving combined methods of isolation factors using. Rational modes of autolysis are: pH 6, temperature 50°C, time 120 h; ultrasonic processing: 300 s, 35 kHz. Rational modes of enzymatic hydrolysis of biomass autolysate with the participation of lysozyme and papain, which provide maximum accumulation of low molecular weight muropeptides, have been determined by the method of mathematical modeling of multifactor experiments: C
L = 5.00·10 -2 mg/cm 3 , C P = 11.67·10 -2 mg/cm , τ = 13.21, pH=5.5, T=37°C. Under certain conditions, 6.58 mg / cm3 of low molecular weight peptides are accumulated, including 4.35 mg/cm 3 of low molecular weight muropeptides with a molecular weight in the range of 300–700 Da. The scientific bases of obtaining bioavailable forms of essential biometals by
nanoconstruction of organic complexes of bioelements in which low - molecular products of destruction of bacterial peptidoglycans and products of metabolism play the role of mixed ligand systems are substantiated in the work. It is proved that the
obtained forms of metals have a chelated structure, are resistant to aggressive pH values and high temperatures, which determines the prospects of their use in food systems, obtaining which involves high-temperature processing and stability to the
gastrointestinal tract. Technologies of immunotropic dietary supplements "Immunocorrect" and "Vitapostum Fe ", functional food ingredients "Immunocorrect*ingredient" and "Vitapostum Fe *ingredient" based on low molecular weight products of destruction of bacterial peptidioglycans of organosilicons and organics have been developed. Technological modes of their receipt are given and normative documentation for introduction into production is developed, including technical conditions, technological
instructions and procedures based on HACCP principles. The biological activity of the developed dietary supplements and ingredients in vivo has been proven, their toxicity and effective dose are determined. It is established that at intragastric administration the dietary supplement "Immunocorrect" belongs to the 4th class of toxicity – low-toxic substances (LD
more than 10000 mg/kg of body weight). According to the hematological and biochemical parameters of the blood of
experimental animals, the state of the immunological organs, the activity of peritoneal exudate cells, the effective dose of supplement was determined, which is 12.5 mg/kg body weight. Comprehensive toxicological studies of the safety and efficacy of the dietary supplements "Vitapostum Fe 50 " in the in vivo experiments have proven the effectiveness of this iron-containing drug as an antianemic, antioxidant and antihypoxant agent based on a daily dose of 15 mg of iron. The technologies of food products with the content of the developed functional food ingredients are substantiated, the prime cost of production
and economic efficiency of the developed technologies are calculated.
