Development of a Complex Biologically Active Supplement for Immunomodulation

In light of the increasing prevalence of metabolic disorders and immune-deficiency conditions, the development of complex plant-based biologically active supplements (BAS) represents a pressing challenge in modern food science. The aim of this study was to develop an immunomodulatory BAS using Jerusalem artichoke, sprouted oats, sprouted barley, and licorice root. Physicochemical, organoleptic, and microbiological analyses of raw materials and experimental samples were performed. It was established that sprouted grains are characterized by increased protein content (oats-12.64%, barley-11.87%) and elevated levels of amino acids (lysine-1.42% in sprouted barley). Jerusalem artichoke demonstrated high levels of dietary fiber (24.65%) and vitamin C (31.95 mg/100 g), while licorice root contained significant amounts of glycyrrhizic acid and vitamin B₂ (0.77 mg/100 g). The combination of Jerusalem artichoke, sprouted grains, and licorice root forms a solid foundation for the development of a complex BAS capable of normalizing metabolism and supporting the immune system, particularly in individuals with diabetes mellitus. This approach aligns with current trends in functional nutrition and contributes to import substitution and the advancement of Kazakhstan's agro-industrial sector. Four BAS formulations were evaluated, and Sample 4 (Jerusalem artichoke-60 g, sprouted oats-12.5 g, sprouted barley-12.5 g, licorice root-15 g) was identified as optimal due to its balanced composition and high technological performance. It demonstrated good flowability (angle of repose-34°), satisfactory water-holding capacity (0.701 g/g), and the highest stability in organoleptic characteristics. The protein content of this sample was 11.97%, fiber-9.24%, and vitamin E-57.75 mg/100 g. The results confirm that the developed BAS is a valuable source of dietary fiber, amino acids, vitamins, and minerals, providing a pronounced synergistic immunomodulatory effect. The practical significance of the study lies in the potential application of the developed composition in the production of functional foods aimed at metabolic correction and diabetes prevention.