Phd д и с с е рт а ц и я с и а в то реф ера ти тошкент 2021 1

m a il: shsha2@ m ail .ru).
Abstract o f the dissertation is distributed on «______» ____________ 2020.
(Protocol at the register N o ___________dated_______________ 2020).
Sh.I.Salikhov
Chairman o f scien tific cou n cil on award o f
S cien tific degrees, D .B .S c., academ ician
Sh.A.Shomurotov
A ctin g scientific secretary o f scien tific council on award o f
S cien tific degrees, D .C h.Sc.
M.B.Gafurov
Chairman o f scien tific sem inar under scien tific council
On award o f scien tific degrees, D .C h.Sc.
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IN TR O D U C TIO N (ab stract of PhD thesis)
The aim of research w ork: studying the chemical composition and 
pharmacological properties o f flours obtained from the seeds o f acclimatized 
Amaranthus
and on their basis creating new biologically active additives used as 
functional food products.
The objects are seeds and the flours, extracted proteins, carbohydrates, vitamins, 
macro- and microelements o f two varieities o f 
Amaranthus cruentus
- Helios and 
Kharkiv 1 and two varieities o f 
Amaranthus hypochondriacus -
Lera and Andijan.
The scientific novelty of the w o rk is a follows:
The chemical composition (fat content, protein content, vitamins, free amino 
acids, carbohydrates) and pharmacological properties o f varieties o f 
Amaranthus
cruentus -
Helios and Kharkiv 1 and 
Amaranthus hypochondriacus -
Lera and Andijan 
amaranth seeds, grown in Andijan region, first studied;
It has been established by Na-DDS-electrophoresis that amaranth flours contained 
15 proteins with molecular weights ranging from 8 to 66 kDa, and LC-MS revealed a 
total o f 34 proteins;
Two peptides binding zinc ions were isolated from the tryptic hydrolyzate of 
amaranth proteins and their primary structure was determined, the proteins 
corresponding to the isolated peptides were identified and the spatial tertiary structure 
o f the protein was modelled using SWISS-MODEL analysis online, the antiradical 
activity o f isolated peptides was determined;
The quantity o f free essential amino acids in amaranth flour was established 
several-fold higher compared to wheat flour: Lys and Arg - 5 times; Ile - 4 times; Phe, 
Met, Leu, His, Val - 2 times and Trp - 1.5 times more, the content o f vitamins B 1, B2, 
B 3, B6, B 9, C, PP in the flour of acclimatized amaranth varieties has been established;
As a result o f pharmacological studies, the antihyperlipidemic and antioxidant 
activities o f amaranth flour were determined.
Im plem entation of the research results. Based on the results o f the study o f the 
chemical composition, and biologic and pharmacologic activities:
a new method o f obtaining new biologically active additives based on flour from 
the seeds o f acclimatized amaranth plants was used at LLC “SIFAT AGRO SERVICE” 
to obtain a dietary supplement from the seeds o f the amaranth Helios plant (Reference 
from the Ministry o f Innovative Development o f the Republic o f Uzbekistan). As a 
result, it became possible to produce a biologically active additive “BIO DARMON”;
Methods to isolate biologically active proteins were used in “The International 
Science and Technology Center Projects” by Xinjiang Technical Institute o f Physics 
and Chemistry o f the CAS to isolate biologically active substances from different plant 
materials (The reference by Xinjiang Technical Institiute o f Physics and Chemistry). 
Usage o f these methods made it possible to obtain biologically active proteins and 
peptides from the seeds o f