Checked by space

‘Space serum’ on Earth and in the sky — let’s find out scientists’ plans for developing unique nutrition lines 

Probiotics are microorganisms that have a beneficial effect on human health. But how do they behave in the conditions of space flight, experiencing impacts such as microgravity or radiation? To answer these questions, scientists from the Institute for Meat and Dairy Industry state unitary enterprise (SUE) in collaboration with the Institute of Biomedical Problems under the Russian Academy of Sciences are implementing a targeted project called Proxibiotic. Some of its results formed the basis for the project Checked by Space, which has recently become one of the winners in the 100 Innovations by Young Scientists competition. Notably, the institute’s team has received awards in this competition for three consecutive years. 

Marina Vasilevskaya — the first cosmonaut of sovereign Belarus

Thanks to scientists, Belarusian polar explorers have a rich diet  

Recalling how the project began, Associate Professor Gordei Gusakov, Candidate of Economic Sciences, Director of the Institute for Meat and Dairy Industry SUE, noted, “Since one of the institute’s areas of activity is research in biotechnology, we were interested in the possibility of incorporating our project into the scientific programme of the Belarusian cosmonaut working on the International Space Station (ISS). Together with representatives from the Russian Academy of Sciences, specifically the Institute of Biomedical Problems, a multifaceted comprehensive study was formed to research strains of starter cultures. The issue of composing diets for cosmonauts, and possibly the first colonies on other planets, presents both scientific and practical interest. To this end, it is necessary to study the changes in the properties of microorganisms, which may be used to prepare food products directly in orbit.”  
As Gordei Gusakov explained, the institute’s scientists are in a way familiar with the nutrition line for researchers working in extreme living conditions. “We have been working with representatives of the Belarusian Antarctic Expedition for several years now. They use our fermentation starters to prepare a variety of fermented dairy products, such as cottage cheese, yoghurt, and bioproducts,” shared the director of the institute. 
Incidentally, while communicating with the Belarusian polar explorers, the scientists discovered that currently, Belarusians have the most diverse fermented dairy diet among all those exploring Antarctica. Much of the credit for this, without a doubt, goes to the Institute for Meat and Dairy Industry SUE. 
On board the International Space Station, Marina Vasilevskaya conducted a series of scientific studies. Sixteen microorganisms that were in space are now being studied by scientists under terrestrial conditions to assess their state after the flight. This work is not yet complete. 
Another experiment on the ISS involved the production of fermented dairy products, and the result was deemed successful. “We are discussing the possibility of creating a line of so-called space food in the future,” revealed Gordei Gusakov. “The institute will continue further research in this direction.”  
The team that carried out the Proxibiotic studies on Earth included both established scientists and the younger generation, which ensured a kind of symbiosis of experience and youthful enthusiasm. In a sense, this is the culmination of 20 years of scientific research by the institute, based on the unique properties of the cultures from the national collection of industrial strains of starter cultures and their bacteriophages, which have the status of national heritage of Belarus. “In the future, we plan to create a terrestrial product line as well as to continue research for the needs of space. After all, it is evident — what is beneficial for cosmonauts is also beneficial for all of us,” emphasised the director of the institute.

Space is what attracts young people

The project of young scientists Checked by Space is the first step towards creating an industrial technology for production — not for space, rather for Earth, for the widespread consumption of the product, as clarified by Associate Professor Natalya Zhabanos, Candidate of Technical Sciences, Head of Biotechnology Department at the Institute for Meat and Dairy Industry SUE, who leads the Proxibiotic project. “The work Checked by Space encompasses a fairly large complex of cultures, 15 strains. Yes, the cultures that were included in this experiment have been collected since the 1990s, but the created combination is absolutely new,” assured the scientist. “A lot of meticulous work has been done to ensure that such a composition of microorganisms, which have different characteristics and beneficial properties, became successful in the new bioproduct. By the way, such a comprehensive result has been achieved for the first time in Belarus. As a rule, it involves one or two probiotic lactic and bifidobacteria that are used as the basis for fermented dairy products. The current project, in contrast, features six types of lacto- and three types of bifidobacteria, which remain in full species composition for more than ten days.”  
Yelizaveta Dvoyezhenova, a junior researcher in the applied biotechnology and child nutrition laboratory of Biotechnology Department and one of the authors of the Checked by Space project, admitted that working on it was exciting and responsible. She emphasised that the work was carried out by efforts of a large and strong team; therefore, there were no doubts about success.  
Given the interest in the results of the joint project implemented on the ISS from the Russian scientific community, there are plans to develop a joint research programme for space in the future. According to Gordei Gusakov, the institute intends to participate in it.

Yelizaveta Dvoyezhenova — junior researcher in the applied biotechnology and child nutrition laboratory of Biotechnology
Department — is a winner of the 100 Innovations by Young Scientists competition        Alisa Drugakova

From quantity to quality  

In addition to the space segment, the Institute for Meat and Dairy Industry SUE is working on a whole range of crucial areas. Among them are personalised product lines. “We say that our country has ensured food security. Now we need to work on its qualitative enhancement, so that each person could create a specific diet or personalised nutrition for themselves,” highlighted the director of the institute. “In this regard, the role of science is very high — fundamental and applied research is being conducted in the field of processing meat and dairy raw materials, technological production processes are being improved, and technologies for producing new types of products are being developed and created.”   
The institute proudly states that it collaborates, to varying degrees, with all dairy and meat enterprises in Belarus. This includes testing raw materials and finished products for quality and safety indicators, training industry specialists, providing scientific support for the introduction of new product types into production and refining technological processes, and, of course, conducting research tailored to the specific needs of enterprises. “Thus, we are currently working on nutrition for athletes. These are products with a high protein content based on our previous developments,” Gordei Gusakov unveiled. “Overall, we strive to systematise and offer our country a line of sports nutrition products, which will likely be produced directly within the institute. Isotonic drinks could be a sought-after and distinctly Belarusian product. Belarus is a country rich in whey, which contains all the necessary substances for us to create such products. Negotiations are currently underway with one of the Belarusian enterprises regarding the production and further promotion of these drinks.”
“Among the latest developments, we can also mention the creation of a line of lactose-free dairy products for people with lactose intolerance; a range of iodine-containing dairy products aimed at preventing iodine deficiency; and meat products for preschool and school-aged children with a high body mass index (BMI),” added Associate Professor Natalya Furik, Candidate of Technical Sciences, First Deputy Director of the Institute for Meat and Dairy Industry SUE. “Moreover, both meat and dairy products with traditional flavours but with reduced salt and sugar content will find their consumers.” 

By Vera Arteaga