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In order to expand the range of bakery products for healthy nutrition, documentation on mixed rye-wheat bread «Znatny» with increased biological and nutritional value was developed in 2019. The content of nutrients, the degree of satisfying human need in deficient substances, and product energy value were calculated on the basis of information provided by reference books. Adding the extract of flax and other oil-bearing seeds into the dough while mixing resulted in improvement of rheological properties of the dough and organoleptic parame ters of the bread. Functional characteristics of mixed ryewheat bread “ Znatny” are evaluated according to the content of medium rye flour, light wheat flour, sunflower oil, flax seeds, sesame seeds, and sunseed kernels that enrich the product with a lot of macro- and micronutrients necessary for human body, such as food fibers, mineral substances, vitamins, polyunsaturated fatty acids (PUFA). Due to oil-bearing seeds and sunflower oil on the list of the ingredients mixed rye-wheat bread “Znatny” is characterized by a higher content of PUFA (2.6g), which are necessary, first of all, for proper functioning of the human body. Mixed rye-wheat bread “ Znatny” exceeds the production analog mixed rye-wheat bread “ Zdorovje” in the content of vitamins E, B1 and B2 by 31.8, 13.8 и 11.1 %, respectively; in the content of food fibers (7,0 г/100 г) by 4.5%. The content of mineral substances (К, Са, Мg, Fе) in mixed rye-wheat bread “ Znatny” compared to the production analog is higher by 3.9, 63.4, 22.6, 4.0 %, respectively. In 100 g of mixed rye-wheat bread "Znatny" there are 23.6 % of average daily physiological human need in polyunsaturated fatty acids, 23.3% of food fibers, 16.2% of magnesium, 18.9% of Iron, 29% of Vitamin E, 22% of Vitamin B1

In order to expand the range of flour confectionary for healthy nutrition, documentation on new gingerbread products with increased food value was developed in 2017-2018. They are Prune gingerbread (kovrizhka) and gingerbread (pryanik) "Zabava", "Fantaziya", "Vdokhnovenie". The nutrition value of new gingerbread products is defined by the content of medium rye flour, sunflower oil, prunes, dried apricots, cocoa powder which enrich the products with many micronutrients necessary for a human body such as food fibers, mineral substances, vitamins, polyunsaturated fatty acids (PUFA). Prune gingerbread exceeds the production analog (Tula gingerbread) in the content of food fibers (3.6%), vitamin E (2.9 mg%) and vitamin B1 (0.11 mg%) by 2.25; 4.1 and 1.37 times, respectively. It also has more mineral substances (K, P, Ca, Mg, Fe) in comparison with the control - 2.0; 1.3; 1.4; 2.4; 1.4 times, respectively. Energy value of Prune gingerbread is 8.8% lower than that of the production analog (Tula gingerbread). In 100 grams of Prune gingerbread and gingerbreads "Zabava", "Fantaziya", "Vdokhnovenie" there are from 2.9 to 4.0 g of polyunsaturated linoleic acid that satisfy the minimum body need a day. Gingerbreads "Zabava", "Fantaziya", "Vdokhnovenie" exceed the production analog (gingerbreads “Festivalnye”) in the content of mineral substances (K, Ca, Mg, P, Fe) in total – by 46.4; 98.4; 45.0%, respectively; in food fibers – by 1.7-2.2 times; in vitamin E – by 1.9-2.0 times. New gingerbread products are functional as they contain 26.4-36.4% of average daily body need in PUFA and 29.0-37.0% of vitamin E. Gingerbreads 'Zabava' and 'Fantaziya' contain respectively 17.0 and 20.0% of average daily body need in food fibers and 15.7% – in iron.

The article presents new products of Federal Agricultural Research Center of the North-East: rye-wheat crisp bread "Dorozhnye", "Pikantnye", "With sesame" and cake "Osenny" on dense ferment and yeast. Nutritional and biological value of new products is determined by the content of rye peeled flour, sunflower oil, sesame, garlic, fermented rye malt and raisin. They enrich the products with dietary fibers, minerals, vitamins and poly-unsaturated fatty acids. Crispbreads are characterized with high content of poly-unsaturated linolic acid (6.1-8.0 g/100 g of the product), which is included in cell membranes, other structures of tissues and performs a number of important functions in organism. Mineral content (potassium, calcium, magnesium, phosphorus and iron) in rye-wheat crisp bread "Dorozhnye", "Pikantnye", "With sesame" is 50.8; 54.8; 90.2 % higher than in the control (crisp bread "Domashnie"). Use of 100 g/ day of rye-wheat crisp bread allows to cover 31.3...33.7% of average daily physiological demand of human in dietary fibers (industrial analogue has only 22.7%). Cake "Osenny" 1.9 times exceeds the control sample (cake "Sportivny") in content of dietary fibers (4.1 g/100 g). Cake "Osenny" has 3.16 g of polyunsaturated fatty acids per 100 g; the main part of which is linolic acid. Cake "Osenny" is 20.8% lower in energy value than control sample. Use of 100 g/day of cake "Osenny" twice increases human physiological need in polyunsaturated fatty acids and dietary fiber as compared to the industrial analogue, cake "Sportivny". Introducing of the new products into manufacturing allows to enlarge the assortment of bread and flour confectioneries with increased nutritional and biological value for adequate nutrition of human in modern world.

Studies on design of scientific and technological documentation for new flour confectionary with increased nutritional value are conducted in North-East Agricultural Research Institute. High attention is paid to using of rye raw material (rye flour and malt) for full or partial substitution of wheat flour with the purpose of broadening of production assortment. It is linked with the fact that rye has the lowest calories content of grain and products of its processing among all cereal crops, and contents much more minerals, microelements, vitamins, and fibers. Its grain contents more essential amino acids than wheat has. Raw materials of other cereal crops along with oil crops are used in new receipts too for heightening of these foodstuffs. Among new products there are documentations for cake “Osenny”, biscuit rolls “Niva” with jam and “Niva” with fruit butter, biscuits “Debyut”, “Stimul”, and “Trio”. New flour confectionaries are differed from existing analogues by heightened (by 23.1.155.6%) content of fibers and lowered (by 1.8.20.8%) energy value. Cake “Osenny”, rolls “Niva” with jam and “Niva” with fruit butter, biscuits “Trio” have high content of polyunsaturated fatty acids that are important for man health. Cake “Osenny” has 3.16 g of these acids per 100 g while its industrial analogue (cake “Sportivny”) has as low as twice content of polyunsaturated acids - 1.53 g / 100 g. Using of rye raw material in production of new confectionary will allow to broad assortment of foodstuff with high nutritional value, to lower cost of raw materials for production, to lower energy potential of diet that is important for rational health type of nutrition of modern human.

Analysis of the sexual function revealed that dyspareunia and decrease the frequency of orgasm as sexual dysfunction symptoms significantly more frequently observed in patients with pelvic organ prolapse. That, of course, reduces the quality of life of women with early forms of pelvic organ prolapse.

New products of the North-East Agricultural Research Institute are presented in article: small-pieces bakery products: "Khlynovskie", "Sel'skie", "Derevenskie" and bread "Vyatsky with buckwheat groats" which are developed from a mix of rye and wheat flour and other raw materials. Use of a medium rye flour, fermented rye malt, flakes of grain crops, oil seeds, prunes, dried apricots, raisin, buckwheat groats, and onions in receipts enriches bakery products with food fibres, mineral substances (potassium, calcium, magnesium, phosphorus, iron), vitamins (В1, В2, Р, РР) and a number of other valuable substances important for a human. Small-pieces bakery products "Khlynovskie", "Sel'skie", and "Derevenskie" contains more basic mineral substances (potassium, calcium, magnesium, phosphorus and iron) than in control samples accordingly on 17.1; 19.5; and 27.0%. Small-pieces bakery products "Sel'skie" and "Derevenskie" differ with raised content of vitamin В1 (on 41.2…47.0% in comparison with analogue - oats bread for a breakfast), and also with the raised content of poly-non-saturated linoleic acid entering into a medical complex of Omega-6. Nutritional value of bread "Vyatsky with buckwheat groats" is defined by the content of a rye flour and a buckwheat groat which protein is most balanced on amino acid complex. Thus protein of buckwheat groats differs with higher content of lysine, valine and leucine, has good comprehensibility, that does buckwheat groats by especially valuable dietary product. The dried onions in a combination with a rye flour and buckwheat groats improve taste and aroma of bread. New bakery products differ from analogues available in manufacture with raised (on 19.3…64.0%) content of food fibres and lower (on 0.4…5.4%) energy value. Use of rye and other kinds of grain and oil raw materials in manufacture of new bakery products will allow to expand assortment of products of the raised nutritional value and will reduce a diet energy potential that is important for correct, rational, healthy type of a food of the modern person.

In women of reproductive age in the treatment of benign ovarian tumors is important to use technology to ensure gentle coagulation of tissue. One such technology - System PlazmaJet, wherein a plasma generating source as argon is used. This system differs from all other methods of high-energy, primarily minimum damaging effect, which is extremely important for the preservation of female reproductive function.

Методом ВЭЖХ изучены состав и содержание фенолкарбоновых кислот и агликонов флавоноидов в гидролизованных экстрактах листьев Spiraea salicifolia L., S. humilis Pojark., S. humilis × S. sp., S. douglasii Hook., S. × billardii Herincq. (S. duglasii × S. salicifolia), S. betulifolia Pall., S. japonica L. f., S. japonica ‘Macrophylla’, S. albiflora (Miq.) Zab., S. media Fr. Schmidt, S. sericea Turcz., S. flexuosa Fisch. ex Cambess., S. ussuriensis Pojark., S. elegans Pojark., S. chamaedryfolia L., S. x schinabeckii Zab. (S. chamaedryfolia × S. trilobata L.), S. crenata L., S. nipponica Maxim., S. hypericifolia L., S. trilobata, S. × vanhouttei (Briot) Zab. (S. cantoniensis Lour. × S. trilobata) из при- родных и интродукционных популяций. Содержание суммы фенольных соединений в образцах составило 3–7% от абсолютно сухой массы, содержание флаво- ноидов 1–2%. Представители подрода Protospiraea характеризуются относительно однородным составом фенольных соединений, объединяющим фенолкарбоновые кислоты и флавоноиды, в которых от 50% до 90% составляет кверцетин. Остальная часть флавоноидов представлена кемпферолом, у некоторых видов – кемпферолом и изорамнетином. По составу фенольных соединений исходными, наиболее примитивными видами подрода Metaspiraea являются S. media и S. flexuosa как наиболее близкие к видам подрода Protospiraea. Наиболее эволюци- онно продвинутыми представляются S. ussuriensis, S. elegans, S. trilobata, S. crenata, содержащие агликон АII или коричную кислоту. Соотношение кверцетина, кемпферола и коричной кислоты рассматривается в качестве основного маркерного признака естественных групп внутри подрода Metaspiraea. В образцах S. chamaedryfolia, S. ussuriensis, S. flexuosa и S. elegans выявлено четыре типа состава фенольных соединений: с доминированием кверцетина (S. ussuriensis), кемпферола (S. elegans), коричной кислоты (S. chamaedryfolia) и без явного доминирования (S. flexuosa). Это дает основания считать все четыре таксона самостоятельными видами. Обнаружены значимые отличия в составе фенольных соединений S. humilis и S. salicifolia, позволяющие рассматривать S. humilis в качестве самостоятельного вида. Не найдено признаков видовой самостоятельности S. sericea. Не выявлено признаков секции Glomerati, отделяющих S. hypericifolia от остальных исследованных видов подрода Metaspiraea. У вида S. nipponica обнаружены признаки секции Chamaedryon.

Objective: to study associations of DNA polymorphism in acute community-acquired pneumonia (ACAP). Subjects and methods. The study enrolled 243 patients with ACAP; a control group included 178 healthy individuals. Genetic variability was investigated for the following candidate locuses: the ACE renin-angiotensin system gene, the CCR5 chemokine receptor gene and 4 xenobiotic detoxification genes (CYP1A1, CSTM1, GSTT1, and GSTP1). According to the earlier data on the effect of CYP1A1 alleles on predisposition to pneumonia, haplotypes were determined by 3 polymorphic sites of this gene. Results. Protective and predisposing geno- and haplotypes were described by the above loci and their combinations. Homozygotes for the deletion at the ACE locus (OR=1.8; p=0.013); GSTM1-pos-itive genotypes (OR=1.7; p=0.010) and homozygotes for 606T allele in the CYP1A1 gene (OR=1.6; p=0.020) were found to have a higher predisposition to pneumonia. A combination of the two latter genotypes (OR=1.9 at p=0.006; its frequency in the control was more than 20%) proved to be prognostically most effective. Conclusion: three polymorphic markers were identified in the CYP1A1, GSTM1, and ACE genes associated with the development and course of ACAP. Key words: gene polymorphism, xenobiotic detoxification genes, pneumonia.

Objective: to analyze DNA polymorphism in inpatients with pneumonia. Subjects and methods. Group 1 consisted of 99 patients with acute community-acquired pneumonia (CAP). Group 2 included 95 patients with severe concomitant injury, including wounds (n=63) and generalized peritonitis (n=32). Among Group 2 patients, the authors singled out two subgroups: 2A comprising 57 patients with nosocomial pneumonia (NP) and 2B including 38 patients without NP. A control group was composed of 160 apparently healthy individuals. Polymerase chain reaction genotyping was carried out for the polymorphic genes controlling xenobiotic detoxification (such as GSTM1, GSTT1, GSTP1, and CYP1A1) and the MTHFR gene that is responsible for DNA synthesis and methylation. Results. Predisposition to acute CAP has been shown for the carriers of a minor allele (4889G) at the CYP1A1 locus: 12.7% versus 5.4% in the controls (p=0.034; OR=2.6); In Group 1 patients, the development of complications (toxic myocarditis, pleuritis, pleural empyema, toxic nephropathy) is most probable for a combination of GSTT1 + GSTM1 0/0 genotypes (OR=3.2; p=0.010 versus the control group). It has been established that in severe injury, peritonitis (2B), NP does not develop statistically significantly in 61.1% of cases with the GSTM1 + GSTT1 + genotype versus 38.8% in the controls (p=0.022) or versus 37.5% in subgroup 2A (p=0.045; OR=2.6). Key words: acute community-acquired pneumonia, nosocomial pneumonia, gene polymorphism.