Modeling components of bioregenerative life support system intended for space purposes

Introduction. ft is known that a spate diet was calculated by the method ok onctaritneton optisnizstton using AM PI. eici-ironmcno [1.. lit thot sindy one assigned the masses of d’shes as iodeanodnnt vanasics. The balance of ikocadiamt masses if the disdms oemainsd constant, whereas the ues mO ieo,reilicmi masnss as eidcircndecl variables men enbanee she efficienco of etet optniilzation. Minimizing euuioainne system ossss (ESM) id ssasfs was the hbjlгchd)fknchko otomiptihktion z = min ^ cJmdJ, (1)

J' eF where Cj is the “sosi” of 1 mom of the j-th dish in Semss odESMunits; mdj ss the mass ofidf j-th dssh; F-a sedof dishes. Nowadayo, ESM catontalion can e>o canind out on the bssse al teld■eniriat tost-beds [21]. Гп evace conhnsons, the results of tde calculaiton miy nst lee Iklc\eelL There-dice, sn an odleedun funcSion, it is advtszble ie use the minimipciion of the dads idisns mans. Tdis vdjeciive function Ss a varikne ofEOM izOnimsukig, if in Sho (quation (1) leecocSnicinilSo c = L

Svacc sadihtiun mduecx oxidehe-s siress is cosmonauts' bodies after a loon tsaDadm fltont on Пск Inlenralional Space Sint ion [3; 4]. Pshtiгll soluTon to the eaoblem of oxidative SiU^esis. ss da the scIscIoos o. ingredientf that dave antihxidanf properties. Diecaiy coentoaesu1esrce osi food products and preparations idat, eakun ingesloO into s cos-monaht’s hoay, mah Veae tdi podenlial to reduca the ef-desss of ionZOog radiation ]5]. st is of tntsrfsi to caleulate thaantioxidanthctkntialof о dift.

Tde aehnesl t> f shis work wee to PhEitop it computer modal sskog mssese oi’ hiro ingendicess no; ieOoenndcnt variables foc minimiking toe dai i/ Oood maos consumed in BLSh and maxi oozing food-ixotioxidant potential.

Selecting dish ingredients. VKOen epmkiiylg tde list od inoredients doc

To ldilfilt the nmem hl iin eonts:ni m antmnl ksotein in the die) ice lileemonaslts [7i wi also added to ott fist the inoredients of animal ooigin VisI ce^ein iloe1i0hrcii no candidates Sot eauttn^ation ki liiiadVi qnatl meat [lf, osiail eggs and pock ^?a, t:iies>ia 01тЮг [H], al suail ee table salt, wecee.. oighk onV salflolverоU. Theati shi Sktof ingredients inctuded 0 Inmnses.

Model Description. Wi ktotiduoted simulations in hie Ebcek snvrrolknzni usttng the COtTOOlR-CBC sofver in the(eannSol1/es add-on [12ll. sa^{^}eоeodtlllгnollbwing objective todcloin.s: miniizkriTh the Ьо111о Sasd mass and maxirrnzmu hk hntivothdni actl'niss^- rvedl ;assigned the masses of d’^h mgredtontn un inPekonkent vasiabtos. We eodsincreУ tloo -ОьОу Ооо’ mpsd me sum o’ dsih masses. OurrnIeqr moheS ь/asOasnToas tioematrix A :

A =

x oo

x 20

xi

x 02

x 22

x 0j x 2 j

x 0 v )

x 2 v

xi2

xi

x uv )

C1)

wacefe u is the numbce of hfik inorektsuis in Ors: dsshes; v - luumbes of h^shess he tiae aoily diet; x j -q ISlaes оf i- th inoredient in the j- th dishi

Tds пооот tn Пс matrix A s-apireisented hee lSi1lriilllrion od slihh пiveodinilSh hlong doe diednr anti tere eordmpo represented the massse of sliUo ^naoediesiir to toi: he>’oes.

Tdg total nsesess oo ingredsentf tn OVs clailn mens were represantadbyaodlшnv doctor:

*■ v™ = [Xo ^2 -Xi - Xu] ,       (31

v

w(lele X, = S xj -q is11^ 0^ i-th ingredient in ido iltaily J=o dieti

We caiculfted tise mans of tde j- th difi urioiy doe ltol-lhV2inofondu;.a:

mdj=lLxlji                     (4q i=0

We rieprestentah die conf^of tuf niOneeCs p>er ЮО g of inoredientsas a mairfx B :

' nn n12    • "    П1,     " n1 p n 21 n 22 • n 2 j " ■   n 2 p B = nil ni2 " nij ^ nip ,          (5) . nu 1 nu 2 " nuj •   nup ) where p ss the number of mo si toned nutrients; u ss the number of ingredientsin the dihhes.

The rows in matrix B represented thie uutiSent content of thee tngcedtenis, and etc eulnmns showuh the nutrient distribution along ingi-eOiien1:s. Dara on the conteeS of nutrients in 100 g of nlgrr(edhetlt^> wns taken from open data-bases[13-15]-

We rcco1nsf the disfributern o6 the j- th luirrenit along ingreOientsas acotumnvectoe:

N=[nj1 nj2 - ni - nN ] -(6)

We eek'uloteh tfies sarsh of the j- th nutrient in this d^iily menuastheeaatarproUueton иасеюЮт:

mnj = N xVTM/100-(7)

TM = minYjnd .(8)

j '= 1

To muximtze tho aniюrrdhnt potential of the daily food mass,tllfl’ol lowmn fohnulawdsuyed:

AP = max^^XJ(100x1000),(9)

i = 1

where AP - апПохШап! r)Ott:niial nf the; daoo food mass, expressed tn mmol Troldh-eeuivatent; a i - ontixxleont efOieaed, expeessed hi omol Trok)XtceшklCen[ [16] per 100 g of i- thingredient [17-.

Plnnnmg the daily menu: an ex ample. We p/annnУ four means tindt eK'l tided uxup, mate consses, /паску dessert, bread and drinke. eVe ansange

Table^

Menuplan

Mselr

1	2	3	4
Mkineourse	Snack	Firstcolrrsy	Sneed
Brand	Drink	Mem eohbra	Drink
ПрСпП		Sonet
		Dessert Bread Drinn

Table^

Specific menu plan
Eatigg
1	2	3	4
Cfiekan wthh rice	Morning rkurkgar	Fedhhiioup	Nut
Brand	So- mUk	R.oast	Goat milk
Warer		Totu
		Candied nutr Bread Coektkia

Some consieotnts wim imnoscn on tne masses of variables and d^stses. The ОоПу mtaCfe of nuttiente were re-strieted by N/SS/O standards [7]. The coterie value nf rhe daily menu wae asxns>lsd tn be 2800 lwUS tin doda edortirj couxumnrюn nf eXp cbs>lотnr tn the BIOS O cpmxlex tl8l fed the kstima1ed encodu cxdsump-tion trS thh Innat daae tnbaknan1 [S9], Wc darned nut the ealeulation of ealorie content oS the dady meue dccoenhrg to theAtwbterfr)emula:

E = 4 [ protein ] + 9 [ fat ] + 4 [ carbohydrate ], (10) where [ protein ], fat ], [ carbohydrate ] - mnserr od pro-teins,fetsand casbohydeateatnthp dad- mums.

These 12 n:yhne (tali. 2, 3) mctude 2^i ingrediente (tab. 31 dhe data me bab. 3 syose pntoinetl as a result of optimizsiten of thidaity menu with theuso ofmintmizing thetotalmasa nf ПУо daily dtetoesnobjecetve function.

Tho mimmum weight hi dip diИrt 6tet was 2641 g, and Us mxximum anXoxiUatit aedvits i-m M mmol Tooted eqtnvalenL СпегепПу, doe menm on Йш entinxidant aetiaitdoS fee dady diei io not neSabfshcd S71.htUalOultl be noted that thr antioxldant actix'der nf rpr produary is determined in viOn [6], whereos in vtvn thp rlpne>t:rties nf theproducrsash nn:eimro nrds^.

The catcuellpd ieet was nue loecnccrt Пп four nutrients: ibon, phnxfhnhes, eontoteonie acit ded uinlrated fat. Ths values nf iiaibn nlterca: of ^ron, hnoee>eneue uod saturated fats exnenhnd NASA standards, whlh: IPp tUies was deOieient in pantothenieacldl hi is Ocowfi tdee excnsyive intane tri fron and its aeou-mulation in fat iKdt^e ern t>roneko nanct:e uni heart disease [20-22] r Im CSlйt negnttt, the inaeniCitioh oi Oeiv iron eonsumption seems tusrihlesi. Neverthetesh, tie rangr of both unsetae oiN Лmcrlerb neoducis e^etO on board the B3S to m>mt)lcSc rninr:llipil did not allowin mn^ntam a low daild iron tniake rate 88-10 mg) ee accordanct mu th the desire of thie Ame]rк:an sdne- Ui tddSSta^-Amririe^n jornt diets acu/аПу us>ed rn 1111 tsl-dth xxneditiodbl tron intake v/a. 21 mk^danl ^retarkik: i1asbmp^enl ttiX nad suaeed the limits of nbпnissSЫr pdr/s:lological fluciuntteej and did not nuheaas niklain)ns of tde mrnU1koslkt staSor o6 crew members. The nsia okiuaeed sOiou/ ttiut SOe joust Rnrsian-Ameriean dinie adequaae1y ensured fie опсп|у oon construetine meSabolism uS rhi csus mpuit)ens during the seaen longrterm cx|sc

Table?

Calculated massosod Ingredients indishesandmasses of dishes

Inorudtunls	Dtsdus
	о rti £	ti о я и	₽4	8) c3 i (Z)	о H	<5 и	1 a и	s	a и	1 о" (Z)	о и	л
Tnblesalt	2	0.1	0.1	0,1	0,1	0,1	0	0,1	0	0	0	0
Walur	2(8	20	40	30	200	30	0	0	0	0 01	000	100
Wheal oralas	0	0	0	0	0	0	0	218	0	0	0	0
Rite	o	00	0	0	0	0	000	0	0	0	0	0
Qainoa	0	5	5	5	0	0	0	0	0	0	0	0
Mtllul	5	0	0	0	0	0	0	0	0	0	0	0
Swuul potato	0	50	60	0	0	0	0	0	0	0	0	0
Whtlu potato	70	0	0	0	0	0	0	0	0	0	0	0
Carrol	0	5	0	0	0	0	0	0	0	0	0	0
Safflower otl	(	4	10	18	0	0	0	0	0	0	0	0
Soynuans	0	5	0	2	17	0	0	0	0	80	0	0
Cdtckpues	0	0	0	0	0	10	0	0	0	0	0	0
Lunltls	5	0	0	0	0	0	0	0	0	0	0	0
Viaaa	0	0	5	0	0	0	0	0	0	0	0	0
Slrewnurrtus	0	0	0	0	0	0	0	0	0	0	30	0
Tomatoes	0	5	5	0	0	5	0	0	0	0	0	0
Ori ion	10	0	10	0	0	0	0	0	0	0	0	0
Gar die	0	5	0	0	0	0	0	0	0	0	0	0
Cdtlt puppur	e	e	e	0	0	0	0	0	0	0	0	0
Quail	0	60	0	0	0	0	0	0	0	0	0	0
Pook	0	0	5	55	0	0	0	0	0	0	0	0
Tiiupio	60	0	0	0	0	0	0	0	0	0	0	0
Goal’s mtlk	0	0	0	0	0	0	0	0	600	0	0	0
Sagar	0	0	0	0	e	5	7	0	0	7	7	0
MassusoddisUes, g	400	201	М2	139	219	50	107	218	600	328	137	100

Thus, the daily iron intake (23 mg) calculated in this model is prolDab^.' not caitical. If we cedtider the con-shmplton of iron in aelotieo to ias availoble foam, the NASAreqinremenl looks morcaitdit,)ic.

The upper aennissible level ui ibblte intaOe of phos-pdorhs is net eeSaSltshed. ThereOore, it in tkeeiy tarat the daily conrumptton oi’ffptfhhiUi calaule^etS in thift work (2685 mg ag,ainst the nOTmaiive 1230 mg) ion be considered unaccep^aSi^e alter setting an uppee timle on tire tlbily tnlake o0 phospholhsS1

Te useoent the exiese of pdorhfgodr and eadд■al:ed fat tn She diets, we ran rccommonU the se'scOon of ingredi-enls with tire radueed aotrtenl ot tht0e nuttteits. Defi-ctency of psntothan)g aeid tan iDo ovcte'omh throned the hit oO vieminer>edhnctg and' or aitamin еiceatatlons.

Conclusion. We i)ensait)ohl ihl olgorithm fca culeulat-tno Orc daily (till in BLSS inieddlod fua taacu purposes hstno this; mfsses of ludneSlffts jit tlihifr as independent vartanlts. We stmhlaled the mean tn tee Eucel envtgon-menl using the pubtic OpenSslvhe edd-in.

Ter dirt)ncltveeealtfes oO She motel are:

• -    Sheuse otthe lttglfogialledgtsn of OaenSalver;

• -    the abiiity ts vaso tai tnasIes p' camfsnents in dtshes.

TUi calculottan of Де daily sii et ргсго1Пе0 in this slhdb is deпюnsiralivf in nalttre, diner it dses not take tnlo account the fnmnaSibtliiy f S hruredienhr and the taste oO the diohis. The f)зsfnonis oh t.hs anttdiitdgnl schaiiy of lde daliy toanu will 1эе of praetioat s)nn)Ulcadss wUnn the correspondtno dil:irry atanderd Io nofmunautr ls deter-mtned.

We tee tie ffptnes:tf foa hruffas iirvзeltfaeion of the proSlem lo the Usaelunuane of cnеipga end the cxpanr1on oO Ore variety of dishfr iad:ndof tor iUs ubi lim fgsmo- nautsin ILLS,», talcing intoaccuugtinVividualprefenences. In vddti^on, the sosuds of tire wood vrovide at basis for expanVing tOe dinersiiy af ntan^s epeciee ivrludrd he the pOctctocpOie link ofckshcdecosyriemscnd i)lonntng uV-d-ies to asress Ofd toroannee od thf cenosis dO htSresct nlaiite to enviocomentaSfactccsin such ecosystems.

Acknowledgernents. TOe woik was caeviyU oui wiihin tOe framuwoak s>d ehe hitcCt nLoi0■yoe ou the subject Nc. 56.1.4, hceiton VO Of tice Prayram (V^-aundamental Scientific RahPlcoУ dO The Ruepian Oeadcmy of Sciences Sco :i013-2020.

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