foodmetaFOOD METAENGINEERINGFOOD METAENGINEERING2949-6497All-Russian Dairy Research Institute10.37442/fme.2023.1.5foodmeta-5Research ArticleОригинальное теоретическое исследованиеOriginal Theoretical ResearchСпособ персонификации питания с учетом генетически детерминированных факторовThe method of personalized nutrition considering genetically determined factorshttps://orcid.org/0000-0002-1456-9586ЛитвякВладимир ВладимировичLitvyakVladimir V.

Ведущий научный сотрудник. Гражданин Республики Беларусь.

besserk1974@mail.ruhttps://orcid.org/0000-0002-2716-4182ШиловВалерий ВикентьевичShylauValery V.valery.shilov@gmail.comhttps://orcid.org/0000-0002-9299-4422КузинаЛидия БорисовнаKuzinaLidia B.lidia.b.kuzina@mail.ruhttps://orcid.org/0000-0003-1431-4804РосляковЮрий ФедоровичRoslyakovYuri F.lizaveta_ros@mail.ruВНИИ крахмала и переработки крахмалсодержащего сырья – филиал ФГБНУ «ФИЦ картофеля имени А.Г. Лорха»РоссияAll-Russian Research Institute of Starch and Starch-containing Raw Materials Processing – Branch of Russian Potato Research CentreRussian FederationБелорусский государственный университетБеларусьBelarussian State UniversityBelarusКубанский государственный технологический университетРоссияKuban State Technological UniversityRussian Federation202301082023112762Copyright © Литвяк В.В., Шилов В.В., Кузина Л.Б., Росляков Ю.Ф., 20232023Литвяк В.В., Шилов В.В., Кузина Л.Б., Росляков Ю.Ф.Litvyak V.V., Shylau V.V., Kuzina L.B., Roslyakov Y.F.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fme-journal.org/jour/article/view/5Введение

Введение: Несмотря на большие успехи современной диетологии в настоящее время отсутствует способ персонифицированного питания с учётом всех генетических детерменированных факторов.

Цель

Цель: Разработать способ персонификации питания с учетом генетически детерминированных факторов.

Материалы и методы

Материалы и методы: Объект исследований — персонифицированное пищевое поведение. Кишечные микробные энтеротипы идентифицируют с применением полимеразной цепной реакции. Группы крови и резус факторы определяют в реакции агглютинации при помощи цоликлонов или стандартных гемагглютинирующих сывороток.

Результаты

Результаты: Предложен высокоэффективный способ персонификации питания с учетом групп крови (0(I), 0A(II), 0B(III), AB(IV)), резус-фактора крови (Rh+ и Rh–), гендерной принадлежности (α и β) и энтеротипов (энтеротип № 1: бактероиды (Bacteroides), энтеротип № 2: превотелла (Prevotella) и энтеротип № 3: руминококки (Ruminococcus)), позволяющий осуществлять точную и максимально персональную регуляцию пищевого поведения человека. Cпособ персонификации питания с учетом генетически детерминированных факторов предполагает подбор продуктов питания на основе генетически детерминированных факторах: иммунной системы крови — группы крови и резус-фактор, энтеротипах, а также гендерной принадлежности, при этом пищевые продукты подбирают поэтапно, согласно следующему алгоритму: 1) определяют группу крови по количеству агглютининов (α и β) в плазме, агглютиногенов (А и В) в эритроцитах и находят резус-фактор; 2) определяют по реакции изоагглютинации совместимость компонентов продуктов питания с компонентами иммунной системы крови: α и β-агглютининов, А- и В-агглютиногенов, а также Rh+ и Rh– резус-фактора; 3) удаляют из рациона питания пищевые продукты, компоненты которых вызывают реакцию агглютинацию с компонентами иммунной системы крови; 4) определяют методом полимеразной цепной реакции преволирующий энтеротип: энтеротип № 1 бактероиды — Bacteroides, энтеротип № 2 превотелла — Prevotella или энтеротип № 3 руминококки — Ruminococcus; 5) удаляют из рациона продукты питания трудноусвояемые, установленному энтеротипу: для энтеротипа №1 с универсальной белково-жиро-углеводной диетой можно не удалять пищевые продукты, для энтеротипа № 2 с углеводной диетой понижают количество пищевые продукты с большим содержанием белков и жиров, для энтеротип № 3 с углеводно-жировой диетой понижают количество пищевые продукты с большим содержанием белков; 6) удаляют из рациона питания пищевые продукты, компоненты которых вызывают ингибирования синтеза половых гормонов: для женщин — прогестогены и эстрогены, для мужчин — андрогены.

Заключение

Заключение: Нами предложен высокоэффективный способ персонификации питания с учетом групп крови (0(I), 0A(II), 0B(III), AB(IV)), резус-фактора крови (Rh+ и Rh–), гендерной принадлежности (α и β) и энтеротипов (энтеротип №1: бактероиды (Bacteroides), энтеротип №2: превотелла (Prevotella) и энтеротип №3: руминококки (Ruminococcus)), позволяющий осуществлять точную и максимально персональную регуляцию пищевого поведения человека.

 

 

Background

Background: Despite the great successes of modern dietology, there is currently no way of personalized nutrition, taking into account all genetic deterministic factors.

Purpose

Purpose: To develop a way to personalize nutrition, taking into account genetically determined factors.

Materials and Methods

Materials and Methods: The object of research is personalized eating behavior. Intestinal microbial enterotypes are identified using polymerase chain reaction. Blood groups and Rh factors are determined in the agglutination test using coliclones or standard hemagglutinating sera.

Results

Results: A highly effective method of personifying nutrition, taking into account blood groups (0 (I), 0A (II), 0B (III), AB (IV)), blood Rh factor (Rh+ and Rh–), gender (α and β) and enterotypes (enterotype No.1: Bacteroides, enterotype No.2: Prevotella and enterotype No.3: Ruminococcus), which allows for precise and maximally personal regulation of human eating behavior. The method of personifying nutrition, taking into account genetically determined factors, involves the selection of food products based on genetically determined factors: the immune system of the blood — blood groups and Rh factor, enterotypes, as well as gender, while food products are selected in stages, according to the following algorithm: (1) determine blood group by the amount of agglutinins (α and β) in plasma, agglutinogens (A and B) in erythrocytes and find the Rh factor; (2) determine the compatibility of food components with the components of the blood immune system by the isoagglutination reaction: α and β-agglutinins, A- and B-agglutinogens, as well as Rh+ and Rh– Rh-factors; (3) remove food products from the diet, the components of which cause an agglutination reaction with the components of the blood immune system; (4) the prevailing enterotype is determined by the method of polymerase chain reaction: enterotype No.1 bacteroids — Bacteroides, enterotype No.2 of Prevotella — Prevotella or enterotype No.3 of ruminococcus — Ruminococcus; (5) emove from the diet hard-to-digest foodstuffs, the established enterotype: for enterotype No.1 with a universal protein-fat-carbohydrate diet, you can not remove food products, for enterotype No.2 with a carbohydrate diet, reduce the amount of foods with a high content of proteins and fats, for enterotype No.3 with a carbohydrate-fat diet reduce the amount of foods high in protein; (6) remove food products from the diet, the components of which cause inhibition of the synthesis of sex hormones: for women — progestogens and estrogens, for men — androgens.

Conclusion

Conclusion: We have proposed a highly effective way to personalize nutrition, taking into account blood groups (0(I), 0A(II), 0B(III), AB(IV)), blood Rh factor (Rh+ and Rh–), gender (α and β) and enterotypes (enterotype No.1: bacteroides (Bacteroides), enterotype No.2: Prevotella (Prevotella) and enterotype No.3: ruminococci (Ruminococcus)), which allows for precise and most personal regulation of human eating behavior.

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The authors declare that there are no conflicts of interest present.