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A higher level of the opsono-cytophagous capacity of the blood and the quantitative content of lysosomal cationic proteins in polymorphonuclear neutrophils in the blood of Fischer rats in comparison with the corresponding characteristics in normal guinea pigs has proved to be conductive to more active elimination of the infective agent from the body of the animals after their infection with brucellosis. The indices characterizing the activity and intensity of the phagocytosis of brucellae by polymorphonuclear neutrophils of the blood in combination with the determination of the amount of cationic proteins in these cells permit the objective characterization of the level of nonspecific resistance to brucellosis.

The biological value of 3 concentrates of sarcoplasmatic proteins from industrial fish (minthal, cod, putassu) was assayed in the 4-week experiment on growing male Wistar rats by the methods of counting the coefficients of protein effectiveness and pure protein effectiveness that comprised 100, 110 and 110% in relation to the corresponding parameters obtained with casein. The actual assimilation of the fish product proteins proved to be significantly higher than that of casein. Hypocholesterolemic and hypolipidemic effects of the protein products studied are, probably, caused by the presence of pectin.

Intake of wheat upholstery meal by growing rats was attended by a sharp decrease in the content and activity of xenobiotic metabolism enzymes in the hepatic microsomes, that was caused by the low biological value of the meal proteins. Hepatic microsomes of the rats that were fed with wheat germ flakes showed increased specific content of cytochromes P-450 and b5, but the total blood protein content per 100 g of body mass was lower than during casein consumption. No significant changes were detected in hydroxylation rate of benz(a)pyrene, aniline and ethylmorphine. During consumption of wheat germ flakes induction of UDP-glucuronide-transferase was detected in hepatic microsomes. Wheat germ flakes induced a 5-fold increase of Se-dependent glutathione peroxidase activity. Wheat germ flakes produced no significant effect on glutathione-S-aryltransferase and glutathione reductase activity.

The experimental investigation of the food value of wheat germ floc included the study of their chemical composition, biological value, and assimilability of the protein. Basing on the results obtained the authors have made a conclusion on the high food value of wheat germ floc and on their promising use as enriching additives to varying foodstuffs.

Experiments were conducted in rats. It was established that colored bean produced a higher inhibitory effect on the rat growth than white bean. The effect of mutual enrichment of proteins was recorded when proteins of bean and rice were combined in the ratio calculated and tested in rats. To the authors' opinion, this phenomenon has not only scientific but also practical importance.

It was established in experiments on Wistar rats that oral methyl mercuric iodide at doses of 0.85, 0.64, 0.42 and 0.21 mg/kg daily exerts no teratogenic or embryotoxic action on the progeny. However, administration of methyl mercuric iodide at doses of 0.85 and 0.64 mg/kg produced in females a significant decrease in the SH-group content in renal and cerebral tissues, in the activity of acetylcholine esterase in the cerebellum (by 18-48%) and a rise in the activity of glucose-6-phosphatase in the kidneys (by 48-70%). The doses of 0.42 and 0.21 mg/kg administered at various periods of pregnancy, did not exert any effect on the body of females under experimental conditions. These findings are supported to a certain measure by the results of examination of a 2-month progeny of the animals given 0.21 mg/kg methyl mercuric iodide daily. The biochemical parameters of these animals did not differ from those of the control ones.

The authors review the theory of the development of meat products with the use of non-traditional protein sources. The main task that arises in the course of the development of combined meat products lies in the design of protein compositions whose biological value would not be inferior to that common to proteins contained by meat or to that common to an ideal protein. The authors discuss 2 varieties of combined meat products. Provide examples of calculating the amino acid content in these products. The first variety based on the replacement principle consists in the utilization of amino acid reserves in meat proteins, thereby enabling the introduction into meat products of certain amounts of less valuable proteins. The second variety is based on the design of preliminarily developed protein compositions in which the amino acid content is balanced at the expense of mutual protein enrichment.

The immunization of guinea pigs with trivaccine and monovaccines against plaque, tularemia and anthrax induces a decrease in the activity of acidic phosphatase in lymphocytes, as well as a decrease in the number of lymphocytes containing this enzyme. A decrease in the activity of alkaline phosphatase and peroxidase had been found to occur in neutrophil leukocytes. Besides, neutrophil leukocytes have shown an increase in the activity of acidic phosphatase and nonspecific esterases. The study based on the evaluation of the activity of the above-mentioned enzymes in lymphocytes and neutrophils has not revealed the predominant influence exercised by any of the antigens, different in their nature and used separately or in the form of a combined preparation, on immunogenesis.

The authors discuss experimental data obtained in the course of investigation of the biological value of proteins of combined meat products containing decolorized blood obtained with the use of a new physical method. Analysis according to the amino acid score revealed that the combination prepared from blood protein, milk serum and eggs would make it possible to replace beef and pork proteins to any extent. The biological experiments showed that the designed protein mixture of blood, milk serum and egg powder would replace not less than 25% of meat proteins. The replacement by 50% and more resulted in a decrease of the biological value of proteins contained by the combined product as compared to control.

Experiments on Wistar male rats were made to study the biological value (with the use of the "growth" method) of basic and protein- and crystalline amino acids-enriched protein hydrolysates. Autolysine and protein hydrolysates obtained from formed elements of the blood of slaughtered animals (the degree of degradation 30 and 70%) and a mixture of crystalline amino acids composed according to the FAO/WHO scale were studied. Casein was used as control. The differences in the biological value of basic and protein hydrolysates-enriched preparations point to the necessity of correcting basic hydrolysates.

The author discusses the experimental data obtained during studies on male Wistar rats on the biological value of combined meat products (20 samples) including soybean protein isolate, sodium caseinate, and blood plasma proteins. The replacement proportions were 0, 12.5, 25, 50 and 100%. A definite dependence was ascertained between the biological value of total proteins in combined meat products and the replacement proportions. The replacement of meat proteins by soybean protein isolate (not over 25%), by sodium caseinate (by 50%) and by blood plasma proteins (not over 25%) and by a mixture containing 3 proteins (soybean, lactic, plasma) did not reduce the biological value of these combined meat products as compared to control.