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INTERNATIONAL SCIENTIFIC ADVISORY BOARD:Anton Alldrick (CCFRA)Undurti N. Das (UND Life Sciences)Claudio Ferri (University of L'Aquila – Italy)Theodor Graser (DSM)Ray A. Matulka (Burdock Group)Vicente Micol (Universidad Miguel Hernandez)Arthur Ouwehand (Danisco Finland)Demosthenes B. Panagiotakos (Harokopio University)Denis Poncelet (ONIRIS and Capsulae sarl)Igor Pravst (Nutrition institute - Slovenia)Joe Romano (Waters)Claus Vögele (Université du Luxembourg)Yang Zhu (Wageningen University – Netherlands)

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www.kievit.com

Contents

November/December 2011vol 22 n 6

News from EFSA 6

News 60-64

4 Engineering aspects of encapsulation. Challenge for success D. Poncelet

From the Board

8 Energy drink consumption is increasing: are there risks? E.K. Pogge

Functional beverages

2 Kievit –Specialist in spray-dried emulsions www.kievit.com

Cover story

PRODUCT FOCUS12 AssuriTEATM: innovation in tea Kemin Health Europe

14 Establishing the prebiotic potential of whole kiwifruit J. Ansell, L.N. Drummond

Functional ingredients

18 Opportunities for predictive modelling and gut health... D. Rosendale, A. Cookson, N. Roy, I. Vetharaniam

Gut health

PRODUCT FOCUS24 AlgeaFood for keeping weight under control Valagro S.p.A.

26 Obesity and natural dietary supplements... G. Nicotra

Obesity

PRODUCT FOCUS30 Functional ingredients: why omega-3 is on the rise Ocean Nutrition

32 Polyphenols from Adansonia Digitata... S. Vertuani, E. Scalambra, S. Molesini, L. Buzzoni, E. Durini, G. Sacchetti, S. Manfredini

Antioxidants

38 Green tea polyphenols provide photoprotection and improve physiological parameters of human skin

U. Heinrich, H. Tronnier, S. De Spirt, W. Stahl

Polyphenols

PRODUCT FOCUS40 The purity of nature, brought to perfection Barry Callebaut Belgium

43 Biotech: a direct or indirect solution to the agricultural economy? G. De Maria

Biotechnology

50 Food memories, food intake and food choice... Suzanne Higgs

Food product development

54 Hydrocolloids for satiety P.M. Titoria

Food processing

57 Green extraction techniques for high-quality natural products G. Cravotto, A. Binello, L. Orio

Extraction techniques

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ryKievit Specialist in spray-dried emulsions

FrieslandCampina Kievit, Oliemolenweg 4a, Meppel, 7944 HX, The NetherlandsP.O. Box 189, 7940 AD Meppel, The NetherlandsTel. 0031 (0)522 238 138www.kievit.comlets-talk@kievit.com

DEDICATED TO CUSTOMERS

Food companies looking to differentiate their products from competition by using functional and health beneficial ingredients are increasingly turning to FrieslandCampina Kievit as a partner.Kievit’s focus is on creating the best possible application opportunities for these functional ingredients. Spray-drying and encapsulating is becoming increasingly important in this field and, by continually developing its expertise, Kievit can justifiably lay claim to the title “specialist in ingredients based on spray-dried emulsions”. As Kievit positions itself as technology enabler, there is flexibility with regard to ingredients and partnerships. Its - world wide - production facilities allow Kievit to scale up fast, ensuring supply and a short time to market for even the largest multinationals. That makes Kievit a credible partner for both novel ingredients specialists as well as for leading multinationals.

Adding valueKievit solutions focus on improved availability, increased performance, and/or protection of (bio-active) functional ingredients. The techniques Kievit uses to add value is based on spray-drying and encapsulating and is applied in a variety of products, that can be used to enrich savoury, bakery or beverage applications.

Nr. 1 in creamers and foamersIn creamers and foamers for Beverages and Savoury applications FrieslandCampina Kievit is world’s nr. 1. With over 100 years of experience Kievit developed the widest product range with the functionalities: whitening, milk taste, mouth feel, and foam in the market. Ingredients that give you the possibility to meet customer demand for health and wellbeing, convenience or a premium. Some examples: cold solubility, non-HVO, low TFA, low Sats, Omega-3 or just our wide range of economy creamers and foamers that reduce costs.ingredients specialists as well as for leading multinationals. economy creamers and foamers that reduce costs.

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Cover story

Excellent bakery ingredientsFrieslandCampina Kievit helps you to take full advantage of new business opportunities by offering a wide range of ingredients for the bakery segment. We bring you the best in bakery, offering convenience, indulgence and functionality via high quality application support and the widest product portfolio. Supported by world-class production capabilities and fl exibility we offer a wide range of innovative powder solutions for bakery like: instant topping bases, fat powders, batter stabilizers, encapsulated nutritional oils and dairy specialties like mascarpone, ricotta and quark in powder.

PartneringKievit’s position as an enabler of technology provides maximum fl exibility in relation to ingredients and partnerships and makes Kievit a relevant link in the chain between the functional ingredient industry and food companies. The relationships the company is forging now and the innovations it is developing within those relationships are testament to that pivotal role.relationships are testament to that pivotal role.relationships are testament to that pivotal role.

ROYAL FRIESLANDCAMPINAROYAL FRIESLANDCAMPINAROYAL FRIESLANDCAMPINA

Kievit is a brand of Royal FrieslandCampina, a leading player in the international world of dairy Kievit is a brand of Royal FrieslandCampina, a leading player in the international world of dairy Kievit is a brand of Royal FrieslandCampina, a leading player in the international world of dairy and, in addition, the world’s largest dairy co-operative. In 2010, FrieslandCampina reported and, in addition, the world’s largest dairy co-operative. In 2010, FrieslandCampina reported and, in addition, the world’s largest dairy co-operative. In 2010, FrieslandCampina reported a turnover of €8.9 billion.a turnover of €8.9 billion.a turnover of €8.9 billion.The dairy company processes 10.3 billion kilos of milk every year. Its milk products, cheese, The dairy company processes 10.3 billion kilos of milk every year. Its milk products, cheese, The dairy company processes 10.3 billion kilos of milk every year. Its milk products, cheese, butter and ingredients are enjoyed by millions of people across more than one hundred butter and ingredients are enjoyed by millions of people across more than one hundred butter and ingredients are enjoyed by millions of people across more than one hundred countries. FrieslandCampina is committed to unlocking the full potential of milk – one of countries. FrieslandCampina is committed to unlocking the full potential of milk – one of countries. FrieslandCampina is committed to unlocking the full potential of milk – one of nature’s richest life-giving resources - to contribute health and vitality to more people across nature’s richest life-giving resources - to contribute health and vitality to more people across nature’s richest life-giving resources - to contribute health and vitality to more people across the world.

FRIESLANDCAMPINA KIEVITFRIESLANDCAMPINA KIEVITFRIESLANDCAMPINA KIEVIT

FrieslandCampina Kievit is a company with global coverage, innovation power, a wide FrieslandCampina Kievit is a company with global coverage, innovation power, a wide FrieslandCampina Kievit is a company with global coverage, innovation power, a wide product range and manufacturing capacity and flexibility. A focus on customers remains product range and manufacturing capacity and flexibility. A focus on customers remains product range and manufacturing capacity and flexibility. A focus on customers remains central to its business and is achieved by being locally active while drawing on global central to its business and is achieved by being locally active while drawing on global central to its business and is achieved by being locally active while drawing on global resources in manufacturing and innovation.resources in manufacturing and innovation.resources in manufacturing and innovation.

ROYAL FRIESLANDCAMPINA

Come to booth 2D40 and meet

FrieslandCampina Kievit at FIE 2011

At Fi Europe FrieslandCampina Kievit

will present its wide range of ingredients

based on spray-dried emulsions

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Engineering aspects of encapsulationChallenge for successDENIS PONCELETONIRIS, Nantes, FranceMember of AgroFOOD industry hi-tech's Scientific Advisory Board

Hundreds of scientifi c articles are published every year on microencapsulation. Hundreds of industrials attend to seminars, symposiums or training events on encapsulation. Microcapsule production represents thousands of tons of microcapsules per year in various fi elds from pharmacy to food, from detergence to agriculture. But, through the numerous meetings I attended or organized with industrials (http://bioencapsulation.net), I kept a feeling that the domain is still not really mature. The reason for it, which may not be specifi c to microencapsulation, is the lack of integration in the research and development of the engineering aspects. In place of providing general concepts, let me illustrate my point of view by two examples.We were conducting a research development on microencapsulation by solvent evaporation. To simplify the full process, a polymer was dissolved in an organic solvent, then dispersed in water phase. The resulting emulsion was let stand overnight to allow solvent evaporation and polymer beads were collected by fi ltration. The process was working correctly at lab scale but the transfer to pilot scale was unsuccessful. In the laboratory, mixing and dispersion were provided by a magnetic stirrer, while in pilot scale, it was based on a turbine system assisted by baffl es. It was diffi cult to reproduce the same mixing conditions and get a similar emulsion. In the laboratory scale, introduction of ingredients took a few seconds and did not infl uence the resulting product. In the pilot scale, and even more on industrial scale, adding solutions takes minutes and the homogenization of the reactor is no more “instantaneous”, interfering with other processes like the evaporation. While the time factor is not critical in the laboratory, at industrial scale, most processes are speeded up. This is why evaporation was realized under reduced pressure, in 20 minutes in place of several hours at lab scale. The microcapsule structures were very different between the lab and the pilot scale. We had to go back to the laboratory and test the production of capsules mimicking the pilot scale conditions. Scale-up may not be easy, scale-down is sometimes even more diffi cult: how, for example, defi ne precisely the evaporation profi le of a few millilitres of solvent? Lacking to consider the question of the large production from the beginning of the research leads us to make several “aller-et-retour” between the laboratory and the pilote plant, slowing down the transfer to real production.On the other hand, many microencapsulation processes are often transferred “empirically” from the laboratory to the industrial plant. Such transfers are based on a strong expertise of the technicians. It leads often to mimic the small scale process and to adapt it “by feeling” to the large equipment. Such approach never leads to an optimum process and any modifi cation or disturbance may provoke failure in the production. We especially studied the case of the fl uid bed coating. Particles are suspended in an ascensional air stream (fl uidisation) and a coating solution is sprayed on the particles. If the principle of the method is simple, analysing the process reveals its complexity. Air stream must be selected to maintain particles in suspension and promote a circulation of the particles in front of the spray nozzle. However, entrainment of the spray droplets out of the reactor must be limited. A good concentration of the particles must be maintained near to the nozzle. Drying the liquid on the surface of the particle must happen as quickly as possible while avoiding drying of the spray droplets before they hit the particles. To promote drying of the coating, fl uidisation air must be at high temperature (often 70 to 90°C). Particles are then submitted to warming. Near to the spray zone, evaporation will limit this effect but in the annular zone, no evaporation takes place and one may observe over-heating. Engineering tools, without requiring complex modelling, may allow to analyse these questions, predicting temperature and humidity profi le over the reactor, circulation and residence time of the particles in the system. Providing these information may allow to optimize and secure the process. We have demonstrated that in some processes, productivity could be doubled, yield of encapsulation (survival of probiotics) may be largely increased, and risk of production failure could be strongly reduced.These two examples show that considering the engineering approach from the starting point and all over the research and development would speed up the transfer to production and provide a more effi cient and reliable process, leading to higher productivity and profi tability. However, very few research projects involved this aspects, even in large projects such as European projects or industrial development.

Denis Poncelet

leading to higher productivity and profi tability. However, very few research projects

6 6 AgroFOOD industry hi-tech - November/December 2011 - vol 22 n 6

NEWS

NEWS

NEWS NEWS

NEWS

NEWS

PUBLIC CONSULTATION ON A DRAFT GUIDANCE ON THE SCIENTIFIC REQUIREMENTS FOR HEALTH CLAIMS RELATED TO NEUROLOGICAL AND PSYCHOLOGICAL FUNCTIONS

In line with EFSA’s policy on openness and transparency and in order for EFSA to receive comments from the scientifi c community and stakeholders, EFSA’s Panel on Dietetic Products, Nutrition and Allergies (NDA) has launched an open consultation on a draft guidance on the scientifi c requirements for health claims related to neurological and psychological functions. This document has been drawn from scientifi c opinions of the NDA Panel on health claims related to the neurological and psychological functions. Thus, it represents the views of the NDA Panel based on the experience gained to date with the evaluation of health claims in these areas. The document should be read in conjunction with the briefi ng document for stakeholders on the evaluation of Article 13.1, 13.5 and 14 health claims (1). The document does not include an exhaustive list of benefi cial effects and studies/outcome measures which are acceptable. Rather it presents examples drawn from evaluations already carried out to illustrate the approach of the Panel. Interested parties are invited to submit written comments by 16 December 2011. Please use exclusively the electronic template provided with the documents (see EFSA website) to submit comments and refer to the line and page numbers. Please note that comments submitted by e-mail or by post cannot be taken into account and that a submission will not be considered if it is:

- submitted after the deadline set out in the call

- presented in any form other than what is provided for in the instructions and template

- not related to the contents of the document

- contains complaints against institutions, personal accusations, irrelevant or offensive statements or material

- is related to policy or risk management aspects, which is out of the scope of EFSA’s activity.

EFSA will assess all comments from interested parties which are submitted in line with the criteria above. The comments will be further considered by the NDA Panel and taken into consideration if found to be relevant. All comments submitted will be published. Comments submitted

by individuals in a personal capacity will be presented anonymously. Comments submitted formally on behalf of an organisation will appear with the name of the organisation.

References1. EFSA Panel on Dietetic Products, Nutrition

and Allergies (NDA), 2011. General guidance for stakeholders on the evaluation of Article 13.1, 13.5 and 14 health claims. EFSA Journal, 9(4):2135, 24 pp.

EFSA UPDATES CONSUMER ADVICE ON SPROUT CONSUMPTION FOLLOWING THE 2011 E. COLI OUTBREAK IN GERMANY & FRANCE

The European Food Safety Authority (EFSA) has revised its consumer advice on the

consumption of sprouts and sprouting seeds. Following the E. coli outbreak in France and Germany earlier this year, the European Commission has informed EFSA that the EU Member States have now completed tracing activities across the food chain. With the removal from the market in all Member States of the most likely source of the contaminated food - a specifi c lot of fenugreek seeds from Egypt - coupled with on-going importation restrictions, the Authority is no longer advising consumers “not to grow sprouts for their own consumption and also not to eat sprouts or sprouted seeds unless they have been cooked thoroughly”. EFSA recommends that consumers refer to national food safety agencies for any specifi c advice regarding sprout consumption. The Authority takes this opportunity to remind consumers of the importance of good hygiene practices when preparing and consuming fresh vegetables, such as washing hands before food preparation, washing food properly under running potable water and separating raw foods from ready-to-eat or cooked foods. This updated advice is accompanied by the publication of a Scientifi c Report that provides a comprehens ive overview of what happened from a food safety perspective during the outbreak of E. coli 0104:H4 that led to almost 50 deaths in Europe, making it one of the largest food-borne outbreaks reported in the EU in decades. EFSA’s Biological Hazards Panel is currently carrying out a risk assessment on the EU production chain for sprouts and sprouting seeds following a request from the European Commission and will publish a Scientifi c Opinion in the coming weeks.

News edited byGAYLE DE MARIA

AgroFOOD industry hi-techgayle@teknoscienze.com

with the criteria above. The comments will be

All comments submitted will be published.

6666666 AgroAgroA FFOOD industry hi-tech - November/December 2011 - vol 22 n 6

Visit our website www.teknoscienze.com

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Energy drink consumption is increasing: are there risks?ELIZABETH K. POGGEMidwestern University College of Pharmacy-Glendale19555 North 59th Avenue, Glendale, Arizona 85308, USA

The main active ingredient in energy drinks is caffeine, although they may contain other substances such as taurine, ribofl avin, pyridoxine, nicotinamide, B vitamins, and various herbal products (8). Herbal products have limited data to show they are safe and therefore may cause unwanted side effects or harm to patients. Ma huang, also known as ephedrine, is one example of an herbal product that has been linked to serious adverse effects such as stroke, heart attack, heart failure, and death (9). For this reason, the FDA banned products containing ma huang in 2004 and this should no longer be present in energy drinks. With numerous herbal products available and the lack of safety data on these products, it is diffi cult to know what kind of effects they may have on consumers. Another main ingredient of many of these products is sugar, making these beverages high in calories which may contribute to weight gain and obesity. Some products are also available in sugar free formulations for those who are concerned about weight gain. One popular sugar free formulation is 5-hour energy, which is only 59 millilitres in size (10). The product label does not disclose the exact amount of caffeine, but states it has 1870 milligrams of an energy blend which is made up of taurine, glucuronolactone, malic acid, n-acetyl L-tyrosine, L-phenylalanine, caffeine, and citicoline. When high doses of caffeine are combined with many other substances that are currently blended in energy drinks, the results can be unpredictable.

EFFECTS OF ENERGY DRINKS

The increase in energy drink consumption can be attributed to the fact that energy drinks claim they increase performance, increase concentration and reaction speed, improve vigilance, stimulate metabolism, and increase

energy to improve overall well-being (11). Most of the data to support the use of these products is based on short term small studies. One study of 13 endurance-trained athletes showed that consumption of an energy drink was able to increase cardiac contractility (12). Another study of 12 cyclists showed similar results, with consumption of energy drinks improving cycling time-trail performance (13). A study done on 21 healthy college age students showed that

ENERGY DRINK CONSUMPTION IS INCREASING: ARE THERE RISKS?

Although energy drinks first appeared in Europe and Asia in the 1960s, it was not until the introduction of Red Bull in Austria in 1987 and the United States in 1997 when the market for these products really began to grow (1). In 2008, it grew to reach 3.9 billion litres, up from 2.0 billion litres in 2003 (2). The consumption per person is estimated to have doubled from 0.4 litres in 2003 to 0.8 litres in 2008. North America is the leading region with a 37 percent share of global volume, followed by Asia Pacific with 30 percent, and Western Europe with 15 percent. Consumption of energy drinks is most common among those aged 11 to 35 years. Several recent surveys of undergraduate students in the United States have shown rates of use in the past month between 39 to 51 percent (3-4). One study found that the use of energy drinks was associated with other high risk behaviours such as heavy alcohol drinking, nonmedical prescription drug use, and illicit drug use (5). Another common practice among college students is combining energy drinks with alcohol, which can impair cognitive function and reduce symptoms of alcohol intoxication (4). With the recent increase in energy drink consumption, it is important to know about the different products available as well as the potential benefits and risks associated with consumption of energy drinks.

PRODUCTS

The energy drink market has grown exponentially, with nearly 500 new brands launched worldwide in 2006 (6). These drinks can vary widely in caffeine content and caffeine concentration (Table 1).

KEYWORDS: Functional beverages, energy drinks, safety, regulations.

ABSTRACT: Energy drinks are gaining popularity, with the estimated consumption per person twice that of 5 years ago. There are many different products available that vary in caffeine content as well as other substances which can produce unpredictable results. Some of the potential benefits of energy drinks include increased performance, concentration, and energy; some risks include cardiac effects, new onset seizures, and psychiatric effects. These benefits and risks are based on short term small trials and case reports; therefore more research is needed on this subject. Educating consumers through product labelling and specific warnings and risks could be the first step to promoting public awareness about energy drinks.

Elizabeth K. Pogge

Peer-reviewed article

Table 1. Common energy drinks compared to Coca-Cola classic and coffee (Information from product label or product website).

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Functional beveragesseizures. Four patients were reported to have developed new onset seizures after consumption of large amounts of energy drink (19). Two of these patients were followed for 6 months, one for 4 months, and one for 2 months in which no further seizure activity was identifi ed after they abstained from energy drinks. Energy drinks may also cause psychiatric effects on patients with known psychiatric illnesses. Several case reports have been published on patients with or without underlying psychiatric conditions developing mania after consumption of energy drinks (20, 21). Several ingredients from energy drinks, including caffeine and ginseng, may be responsible for these manic episodes. Energy drinks are often consumed by athletes due to the fact that caffeine is considered a performance enhancer. In people who do not typically consume large amounts of caffeine, consumption of energy drinks can stimulate the kidneys to produce more urine, leading to a net dehydrating effect (22). For this reason, use of energy drinks before sporting events can lead to dehydration, which can be dangerous in athletes.Another potential safety concern with energy drinks comes from combining energy drinks with alcohol. This practice is especially popular in young men and intramural athletes (23). The combination can impair cognitive function and reduce symptoms of alcohol intoxication, including the depressant effects, which can lead to an increased probability of accidents (24). The practice has also been linked to drinking high volumes of alcohol per drinking session due to consumers being under the impression that caffeine

energy drink consumption could increase pain tolerance and negate the blood pressure changes that are generally seen during a stressful event. In this study, a cold pressor test was performed before and after the consumption of Red Bull, with the participants showing more pain tolerance as well as less increase in blood pressure after the consumption of Red Bull (14).Energy drinks have also been implicated in a number of different health concerns in recent years. These effects have been observed in several short term small clinical trials and case reports. Some effects are mild, such as a slight increase in blood pressure, while others can be life threatening such as new onset seizures. Most of these effects have been contributed to the high caffeine content of these beverages, but the exact cause is unknown. Caffeine has many well-known side effects, including insomnia, agitation, nervousness, restlessness, headache, nausea, and risk for late miscarriages, stillbirths, and small-for-gestational-age infants in pregnant women (15). At high doses, there are other side effects that may occur.One concern with energy drink consumption is cardiovascular issues, especially in patients with underlying heart problems. A study of 15 healthy people age 18 to 40 years found that consuming two cans (500 millilitres) of energy drink daily for 1 week increased blood pressure by 8-10 percent and heart rate by 8-11 percent (16). There are also several case reports of healthy men dying suddenly from cardiac arrest after consuming energy drinks (17, 18). Another concern with energy drink consumption is new onset

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counteracts the adverse effects of alcohol. This may result in serious alcohol-related consequences such as sexual assault and driving while intoxicated (15). Another concern is that recent research has linked energy drink use with alcohol dependence as well as non-medical prescription drug use. For these reasons, the Food and Drug Administration (FDA) banned premixed alcoholic and energy drink beverages in November 2010, stating that caffeine was an unsafe food additive to alcoholic drinks (15). Other countries have also put warnings on energy drinks to discourage the consumption with alcohol (25).

CURRENT REGULATION OF ENERGY DRINKS

Regulations surrounding energy drinks is challenging due to the long-term and widespread use of many products that naturally contain caffeine such as coffee and tea. In the United States, the current maximum allowable caffeine limit set by the FDA for cola-like drinks is 0.02 percent or 71 milligrams per a 12 ounce serving (15). Despite this limit set by the FDA, energy drink companies are not following these standards. Many manufacturers claim that they fall under the 1994 Dietary Supplement Health and Education Act, which excludes them from these regulations (1). Other manufactures ignore the FDA limits due to the fact that the FDA has not been enforcing these laws. For this reason, the energy drink market is largely unregulated in the United States. Other countries have enacted laws to regulate the sales of energy drinks, while some remain unregulated. Denmark, Turkey, Uruguay, and Austria have bans on high-caffeine energy drinks (24). Other countries have created restrictions on energy drinks. Canada requires labelling that recommends a maximum daily consumption amount and advises against mixing energy drinks with alcohol; Denmark requires that all beverages that contain greater than 150 milligrams per decilitre of caffeine should be labelled with “high caffeine content”; Norway only allows energy drinks to be sold in pharmacies; Sweden has banned sales to children under the age of 15. These restrictions and regulations may be the first step to warning consumers about the potential dangers of energy drinks.

CONCLUSION

More research is needed in the area of energy drink consumption, with most studies being short term small trials and case reports. Proactive steps are also needed to protect public health. Education of consumers through product labelling and specific warning and risks could be the first step to promote public awareness about energy drinks. Several recommendations based on available evidence can be made regarding energy drink consumption (Table 2).

REFERENCES AND NOTES

1. C. Reissig, E. Strain et al., Drug Alcohol Depend, 99(1-3), pp. 1-10 (2009).

2. Zenith International. Zenith International Ltd, pp. 4-13 (2009).3. K. Miller, J Am Coll Health Assoc., 56(5), pp. 481-489 (2008).4. B. Malinauskas, V. Aeby et al., Nutr J., 6, pp. 35-41 (2007).5. A. Arria, K. Caldeira et al., J Addict Med., 4(2), pp. 74-80 (2010).6. C. Johnson, Caffeine-Stoked energy drinks worry docs. The

Washington Post (2006). http://www.washingtonpost.com/wp-dyn/content/article/2006/10/29/AR2006102900290.html.

7. M. Bunker, M. McWilliams, J Am Diet Assoc., 74(1), pp. 28-32 (1997).8. M. Aranda, G. Morlock., J Chromatogr., 1131(1-2), pp. 253-260

(2006).9. United States Food and Drug Administration, Federal Register

Final Rule- FR69 6787 Final Rule Declaring Dietary Supplements Containing Ephedrine Alkaloids Adulterated Because They Present an Unreasonable Risk February 11, 2004. Federal Register, 69(28), pp. 6787-6854 (2004).

10. 5-hour Energy. Product label.11. Red Bull Energy Drink. http://www.redbull.com/cs/Satellite/en_INT/

red-bull-energy-drink/001242937921959.12. L. Steinke, D. Lanfear et al., Ann Pharmacother, 43(4), pp. 596-602

(2009).13. J. Ivy, L. Kammer et al., Int J Sport Nutr Exercise Metab., 19(1), pp.

61-78 (2009).14. F. Ragsdale, T. Gronli et al., Amino Acids, 38(4), pp. 1193-1200

(2010).15. A. Arria, M. O’Brien, JAMA, 305(6), pp. 600-601 (2011).16. M. Baum, M. Weiss et al., Amino Acids, 20(1), pp. 75-82 (2001).17. A. Berger, K. Alford, Med J Aust., 190(1), pp. 41-43 (2009).

Table 2. Recommendations regarding energy drink consumption.

18. B. McDonald., Red Bull, alcohol and drugs ‘can spark violence, Independent.ie (2007). http://www.independent.ie/national-news/red-bull-alcohol-and-drugs-can-spark-violence-56088.html.

19. S. Iyadurai, S. Chung, Epilepsy Behav., 10(3), pp. 504-508 (2007).

20. N. Ogawa, H. Ueki, Gen Hosp Psychiatry, 25(2), pp. 138-139 (2003).

21. R. Machado-Vieira, C. Viale et al., Can J Psychiatry, 46(5), pp. 454-455 (2001).

22. T. Hew-Butler, J. Verbalis et al., Clin J Sport Med., 16(4), pp. 283-292 (2006).

23. J. Higgins, T. Tuttle at al. Mayo Clin Proc., 85(11), pp. 1033-1041 (2010).

24. K. Curry, M. Stasio, Hum Psychopharmacol., 24(6), pp. 473-481 (2009).

25. S. Seifert, J. Schaechter et al., Pediatrics, 127(3), pp. 511-528 (2011).

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AgroFOOD industry hi-tech customer’s publications

PRODUCT FOCUS

Tea antioxidants are associated with positive health benefits and are perceived by the general population as “healthy” and “good for you”. In vitro and in vivo studies have shown the ability of green and black tea to scavenge free radicals (1), prevent or decrease the formation of oxidative products as well as modulate the activity and levels of antioxidant enzymes (2-4). Human trials confirmed the significant increase in plasma antioxidant capacity upon consumption of green or black tea brew (5-7).

In a time where consumers are looking to improve their health with products that are natural, safe and environmentally friendly, there is space for innovation, and the tea market is not an exception.

AssuriTEATM is the new family of products of Kemin Health, L.C., comprising AssuriTEATM Green, a green tea extract, and AssuriTEATM Wellbeing, a proprietary blend of green and black tea extracts.

AssuriTEA is a brand of 100 percent water-extracted, all natural, high quality tea extracts that offer the benefits of a traditional brewed tea. The tea varieties are carefully selected from cultivars grown, harvested and processed under strictly controlled pesticides and contaminants surveillance in order to deliver the highest quality tea in compliance with the international regulatory requirements. The aqueous extraction retains all the beneficial components naturally present in tea leaves - polyphenols, vitamins and minerals - in amounts similar to the ones found in a brewed tea.

AssuriTEA GREEN: THE BENEFITS AND SAFETY OF WHOLE GREEN TEA

AssuriTEA Green offers naturally high polyphenol levels at a minimum of 50 percent and catechins levels at a minimum of 35 percent. AssuriTEA Green is compositionally comparable to brewed green tea: epigallocatechin gallate (EGCG), epigallocatechin (EGC), epicatechin gallate (ECG) and epicatechin (EC) are the four major components of the green tea catechin fraction (8).

The water extraction process and the naturally occurring level of EGCG fulfil the criteria defined by the European Food Safety Authority (EFSA) Scientific Cooperation Project (ESCO) on its 2008 safety assessment on Camellia sinensis (9) and address the safety concerns linked to the use of green tea extracts in food supplement rose by the French authority (DGCCRF) who recently opposed to the commercialization of food supplements containing non purely aqueous green tea extracts in the French territory (10).

AssuriTEA WELLBEING: DIFFERENCES THAT WORK BETTER TOGETHER

Black tea and green tea differ in their respective antioxidant molecule profiles. In black tea, the non-catechin components, with focus on theaflavins, are responsible for the majority of the tea antioxidant capacity (11). AssuriTEA Wellbeing is a combination of green and black tea blended at a proprietary and optimal ratio to provide complimentary antioxidant protection thus capitalizing on the beneficial effects of each of the tea sources.The ingredient offers naturally high polyphenol levels at a minimum of 40 percent and catechins+theaflavins

Innovation in teaKEMIN HEALTH EUROPE, Campo Grande, 35-8 D, Lisbon, 1700-087, Portugal

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PRODUCT FOCUS

levels at a minimum of 20 percent. Similar to AssuriTEA Green, the water extraction process ensures the safety of the AssuriTEA Wellbeing whose regulatory status has been confi rmed as acceptable for use in food supplements and traditional foods by the DGCCRF in August 2011 (12).

REFERENCES AND NOTES

1. C. Heijnen, G.R.M.M. Haenen et al., Food Chemistry, 70, pp. 365-370 (2000).2. D. Zeyuan, T. Bingyin et al., Journal of Agricultural and Food Chemistry, 46(10), pp. 3875-3878 (1998).3. Q. Zhu, C.P.Liang et al., Journal of Agricultural and Food Chemistry, 57, pp. 1065-1069 (2009).4. P. Saha, S. Das, Asian Pac J Cancer Prev., 3, pp. 225-230 (2002).5. M. Serafi ni, J.A. Laranjinha et al., J Nutr. Biochem., 11, pp. 585-590 (2000).6. M. Serafi ni, A. Ghiselli et al., European Journal of Clinical Nutrition, 50, pp. 28-32 (1996).7. R. Leenen, A.J. Roodemburg et al., Eur J Clinl Nutr., 54, pp. 87-92 (2000).8. B. Steffen KH10-102 Total Polyphenols, Catechins, Theafl avins, and Caffeine in Commercial Green and Black Tea Brews, Kemin Health Laboratory

Services internal report, CLSFR-11-00031.9. EFSA, ESCO advice on the EFSA guidance for the safety assessment of botanicals, Appendeix B Camellia sinensis (L.), O. Kuntze, EFSA Journal,

7(9), pp. 32-64 (2009).10. Direction Générale de la Concurrence de la Consommation et de la Répression des Fraudes (DGCCRF). Object: Restriction à l’utilisation de

préparations de thé vert dans les compléments alimentaires, Note of Information No. 2011-2060.11. M. Arts, G.R. Haenen et al., J. Agric. Food Chem., 50, pp. 1184-1187 (2002).12. Letter from DGCCRF (Ref.: courriel no.07-104) dated of August 01, 2011 confi rming the regulatory status of AssuriTEA Wellbeing.

Certain statements may not be applicable in all geographic regions. Product labelling and associated claims may differ based upon government requirements.© Kemin Industries, Inc. and its group of companies 2011. All rights reserved. ® TM Trademarks of Kemin Industries, Inc., USA

Unlike many commercial tea extracts which concentrate one or a few constituents of tea, AssuriTEA utilizes the established benefi ts of “whole” tea leaf: no constituents are taken away and none are concentrated to potentially unsafe levels.

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Peer-reviewed scientific articleFu

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tsEstablishing the prebiotic potential of whole kiwifruitJULIET ANSELL1*, LYNLEY N. DRUMMOND2

*Corresponding author1. The New Zealand Institute for Plant & Food Research Limited (PFR)Private Bag 11600, Palmerston North, 4442, New Zealand2. ZESPRI International Limited, P.O. Box 4043, 400 Mt Maunganui Rd, New Zealand

ABSTRACT: This research aims to examine the changes in the composition and activity of gastrointestinal microflora brought about by the digestion of kiwifruit. Through understanding the changes to kiwifruit throughout the digestive process, as measured by carbohydrate chemical analysis, and changes in the gastrointestinal microflora this work has determined potential mechanisms of action further downstream on gut barrier and mucosal immunology. We have established digested and fermented whole kiwifruit generated changes in gut micro-morphology and functionality via enhancing the growth and /or metabolism of commensal/beneficial bacteria. These bacterial-dependent components - independently/concomitantly with digestible kiwifruit components (specifically carbohydrates) are proposed to enhance innate immunity at the mucosal gut surface. We put forwards the hypothesis that the role of kiwifruit may be as “priming” rather than “activating” the immune response so that it promotes immune tolerance (or good immunity) rather than inflammation (bad immunity) through a gut mediated prebiotic mechanism.

Juliet Ansell

INTRODUCTION

Gut microbial and immune homeostasis (“normbiosis”) is the desired situation, where benefi cial microorganisms predominate over potentially harmful ones. Dysbiosis, which is a disruption to this microbial balance, has been implicated in many gastro-intestinally mediated disorders, beginning with early life immune development, Irritable Bowel Syndrome (IBS), Infl ammatory Bowel Disease (IBD), atopy, colon cancer, mineral absorption, and obesity-related disorders (1). The original prebiotic concept has been around since 1995 (2) and defi nes a prebiotic food as one which resists digestion, is fermented by resident microfl ora and selectively enhances the growth of certain microbial groups, which results in a health benefi t to the host. A prebiotic effect is now well-established, following many scientifi c studies that have demonstrated that dietary consumption of various foods/food supplements results in signifi cant changes to faecal microbiota: predominantly this has been shown for the impact of fructo-oligosaccharides (FOS) on bifi dobacteria and lactobacilli. The scientifi c community is recognising that the defi nition of a prebiotic needs expanding, for example to butyrate producers in the Lachnospiraceae or Eubacteriaceae families, or further downstream to the impact of microbial metabolites on the gut lining. It is also evident through our own research, that many plant carbohydrates are digestion-resistant and have a range of different physicochemical behaviours in the foregut, affecting their fermentation and benefi cial prebiotic effects in the large bowel. The list of potentially prebiotic foods is therefore expansive; in this case we have chosen to investigate kiwifruit. Our hypothesis was that digestion and fermentation of whole kiwifruit would result in prebiotic effects and benefi cial mucosal immune effects, mediated indirectly through microbial metabolites as well as directly through digested kiwifruit components.The gut, and in particular the large bowel, is a diffi cult location to study primarily because of its inaccessibility, the high degree of complexity and interconnectedness with both the immune and nervous system, along with a lack of validated biomarkers. Previous studies investigating the potential immune modulating effects of kiwifruit, used animal models, primarily investigating effects on the adaptive immune response (3-5). Those studies differ from the present work in a number of ways since they used kiwifruit ingredients (extracts, freeze-dried fruit) rather than the

fresh whole fruit, and they used vaccine models to stimulate an adaptive immune response rather than targeting innate immunity and promoting immune homeostasis. Human clinical studies are quite rightly considered the “gold standard”, and in fact are scientifi cally required, when it comes to substantiating health claims for a food in humans. Therefore, the diffi culty and high cost of human trials means that there is a very valuable role for in vitro simulated digestion and large bowel fermentation, complemented with animal studies, to further our knowledge in this area of digestive health and develop a detailed understanding of the underlying mechanisms responsible for any effects. Our work with kiwifruit using these approaches has allowed us to investigate the effects of a whole food in terms of a functional prebiotic or immune effect, to uncover the mechanism responsible and then to identify potential biomarkers that refl ect the gut function. Figure 1 shows the process schematically (with thanks to Prof. Gerald Tannock- pers. comm.). The long-term goal is to take this into a human clinical trial knowing exactly what biomarkers should be measured to validate the identifi ed benefi cial physiological effect.

Figure 1.

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Functional ingredientsin methoxyl content of pectins. Pectic substances from kiwifruit have previously been shown to exhibit prebiotic potential (12). This is likely to explain the benefi cial physicochemical properties and fermentability of kiwifruit in the large bowel. ZESPRI® GREEN Kiwifruit (Actinidia deliciosa var. Hayward), hereafter called GREEN) and ZESPRI® GOLD Kiwifruit (Actinidia chinensis var. Hort16A, hereafter GOLD) exhibited high water retention and swelling capacities and retarded mixing. These affect viscosity and glucose diffusion which, if maintained long term, is likely to affect chronic blood glucose, lipid and cholesterol concentrations.Benefi cial quantitative microbial changes were observed at the group level for bifi dobacteria, Bacteroides, and Lactic acid bacteria (LAB) (as determined by real time polymerase chain reaction (qPCR)). Benefi cial increases in the adhesion and proliferation of Bifi dobacteria longum were also observed in response to exposure to digested/fermented GREEN and GOLD kiwifruit. Preliminary evidence for increased microbial diversity has also been demonstrated in a pig trial (13). Microbial metabolism changes observed included increases in sacchrolytic enzyme activity, and the resultant metabolites (short chain fatty acids) from this process.The prebiotic changes observed were consistent with changes in the carbohydrate structures of fermented kiwifruit samples. Although there was individual variation depending on the fermenting microbial population (variability between faecal donors), sugars in the water-soluble fi bre fractions were generally all fermented by 48 hours. Inulin, which is generally considered as a benchmark, was always completely fermented by the 24-hour time point, whereas the kiwifruit material was more persistent. The insoluble fi bre fraction hemicelluloses were fermented to

Historically, much prebiotic research has been completed using food systems supplemented with specifi c substances (inulin, galacto-oligosaccharides (GOS), FOS, etc.). We wanted to build on the growing body of evidence around the benefi ts of whole food systems, particularly those naturally rich in a range of biologically active micro-constituents such as fruits and vegetables (6). In this context, kiwifruit are well positioned to use as the food model. Not only do they have a well-documented role in digestive function (7, 8), their composition has been characterised in detail, as have been the factors that are likely to provide prebiotic activity (9-11).To investigate the complex system that is the gut, we designed a collaborative research programme bringing together expertise in foregut digestion and the physicochemical changes that occur prior to the large bowel (PFR), large bowel fermentation and prebiotic effects (PFR), carbohydrate chemistry to monitor the changes to kiwifruit fi bre during digestion and fermentation (Industrial Research Ltd), and mucosal immunology to evaluate potential downstream effects of microbial metabolites as well as direct effects of kiwifruit on the immune system (Hopkirk Institute, AgResearch and PFR).

RESULTS

Findings of note were that the dietary fi bre components of kiwifruit were stable under foregut conditions and that passage through the stomach and small intestine did not alter solubility of digestion-resistant carbohydrate. During gastric/ileal digestion, there were changes to the molecular weight profi les of both the soluble and insoluble fi bre fractions, together with the reduction

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tsour hypothesis of the prebiotic-mediated mechanism of action. We are currently completing more extensive animal trials to validate the in vitro and preliminary in vivo and ex vivo fi ndings, and range of biomarkers identifi ed. It is fully recognised that caution is needed when extrapolating in vitro / ex vivo data into implications for human health benefi ts.The anticipated output of this body of work is support for the proposition that kiwifruit are highly benefi cial for digestive health and that consumption of these fruit has effects through a variety of mechanisms throughout the entire GI tract. These GI-manifested effects can be identifi ed, measured using suitable biomarkers, and linked to specifi c benefi cial physiological benefi ts. This work is being done within the context of the publication released by the European Food Safety Agency (EFSA) in April 2011, which provides guidance on the scientifi c requirements for health claims related to gut and immune function (17). In this document, they addressed issues such as which effects are considered benefi cial physiological effects and which outcome measures are appropriate to substantiate function claims and disease risk reduction claims.This work will have commercial benefi ts should it be able to demonstrate a functional benefi t and thus substantiate a health claim.This work will contribute to the compilation of a dossier of scientifi c publications, built up over a number of years, and encompassing various screening processes in vitro as well as more in depth in vitro, ex vivo and in vivo work, to uncover the underlying mechanisms responsible for observed benefi cial health effects. We have currently submitted several publications to peer-reviewed journals from this programme, which will present more detailed methodology and fi ndings regarding the prebiotic potential of whole kiwifruit.In conclusion, we suggest that we have accumulated evidence that the consumption of whole kiwifruit results in prebiotic effects and that the downstream impact of microbial fermentation of kiwifruit leads to mucosal immune benefi ts as well as improving gut barrier integrity.

REFERENCES AND NOTES

1. M. Roberfroid et al., British Journal of Nutrition, 104, S1-S63 (2010).2. G.R. Gibson, M.B. Roberfroid, Journal of Nutrition, 125(6), pp. 1401-

1412 (1995).3. D.C. Hunter et al., Nutrition Research, 28, pp. 251-257 (2008).4. Q. Shu et al., Journal of Agricultural Immunology, 19(2), pp. 149-161

(2008).5. A. Ma et al., FASEB J., 20(5), A1057 (2006).6. D.R. Jacobs, M.D. Gross et al., American Journal of Clinical Nutrition,

ajcn.2009.26736B (2009).7. E.C. Rush et al., Asia Pacifi c Journal of Clinical Nutrition, 11(2), pp.

164-168 (2002).8. A.O.O. Chan et al., World Journal of Gastroenterology, 13(35), pp.

4771-4775 (2007).9. H.M. Dawes, J.B. Keene, Journal of Agricultural and Food Chemistry,

47(6), pp. 2398-2403 (1999).10. J. Sauvageau et al., Carbohydrate Polymers, 82, pp.1110-1115

(2010).11. I.I. Nishiyama, Advanced Food and Nutrition Research, 52, pp. 293-

324 (2007).12. S.G. Parkar et al., Journal of Functional Foods, 2(3), pp. 210-218

(2010).13. K.S. Han et al., Letters in Applied Microbiology, 52(4), pp. 379-385

(2011).14. O. Menard et al., Applied and Environmental Microbiology, 76(9),

pp. 2846-2855 (2010).15. J.A. Monro, S. Mishra et al., Journal of Nutrition, 140, pp. 1328-1334

(2010).16. G. Paturi et al., Journal of Agricultural and Food Chemistry, 58(10),

pp. 6510-6515 (2010).17. EFSA Panel on Dietetic Products Nutrition and Allergies (NDA), EFSA

Journal, 9(4), p. 1984 (2011).

varying degrees, whereas for the cellulosic material, the ferment from some donors was unable to ferment this fraction at all, whilst that of others could.The impact of digested and fermented kiwifruit on gut morphology was assessed using trans-epithelial electrical resistance (TEER) experiments and tight junction analysis (Caco-2 cells): this demonstrated that kiwifruit had no detrimental effects on healthy colonic barrier integrity. In fact, colonic cells that were primed with digested and fermented GREEN kiwifruit were more resistant to barrier damage. Defensins HBD-1 and HBD-2 were both up-regulated by GREEN kiwifruit, implying enhanced innate immunity against potentially harmful pathogens. Soluble fermentation products from faecal fermentation involving GREEN kiwifruit or extracts of GREEN Kiwifruit (containing a variety of polyphenolic compounds) increased the proportion of “primed” γd T cells and augmented their cell proliferation in isolated lymphocytes from individuals over 40 years of age. Using a characterized human HT29 epithelial cell model, soluble products of GREEN kiwifruit fermentation alone (no effect with digestion products alone) or in the presence of IFNg (an important regulator of gut immunity) induced the secretion of IL-7 (a potent stimulator of γd T cell proliferation). This effect, in part, may involve the action of small bacterial DNA fragments released during the fermentation process with GREEN kiwifruit and be a consequence of the prebiotic effect of GREEN kiwifruit on commensal microfl ora growth, especially the Bifi dobacterium genus (14).

CONCLUSIONS

This work provides evidence for the prebiotic effects and prebiotic-mediated mucosal immune effects of GREEN and GOLD kiwifruit in vitro. We have also demonstrated some of these effects using ex vivo samples from a rat trial and using human peripheral blood samples. This research programme demonstrates the importance of a holistic approach to digestive and immune health, which is a complex system where many contributing factors are interacting. To address this complexity, the programme investigated the physicochemical properties of digestion, from the mouth through to the stomach and small intestine (15); standard prebiotic measurements of microbial quantifi cation and metabolism (16); carbohydrate loading; as well as the effects of these processes on mucosal immunity. The insights offered by conducting these studies in parallel, and the consistency of the data across disciplines, serves to strengthen

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Opportunities for predictive modelling and gut healthConceptually exploring an in silico tool for quantifying the benefits of dietary fibre consumptionDOUGLAS ROSENDALE1, ADRIAN COOKSON2*, NICOLE ROY2, INDRAKUMAR VETHARANIAM3

*Corresponding author1. Plant and Food Research Ltd., Food and Nutrition Group, Private Bag 11600, Palmerston North 4442, New Zealand2. AgResearch Ltd., Food & Bio-based Products Group, Private Bag 11008, Palmerston North 4442, New Zealand3. AgResearch Ltd., Animal Productivity Group, Private Bag 3123, Hamilton, 3240, New Zealand

challenging. In ecological terms, the problem is of pattern (distribution, effects) and scale (environmental, spatial and temporal) (2, 15). As such, we will explore the concept of using discrete, recognised biomarkers of gut health as indicators of changes in these complex interactions. Using biomarkers to represent the state of the human gut microbiota to develop functional foods has been suggested previously (16). We will examine data for biomarkers which are products of bacterial DRC fermentation, the short chain fatty acids (SCFA). Finally, we will discuss how best to integrate available knowledge to provide a quantitative tool to guide the use of DRC-based ingredients by the food industry and which may provide an intermediary step assisting risk assessment/management authorities on the use of SCFA as biomarkers for gut health alongside other physiological endpoints.

DRC CONSUMPTION FOR IMPROVED DIGESTIVE HEALTH

DRCs are by defi nition resistant to digestion and absorption in the small intestine, and pass into the large intestine intact. DRC can be broadly divided into resistant starches (RS), and non-starch polysaccharides (NSP) (17). We recognise that digestion-resistant oligosaccharides and simple sugars in their strictest defi nition, are not polysaccharides, but for the sake of discussion we include them under the term NSP. RS polysaccharides (a1-4 linked glucose) are common in foods, and their resistance may stem from inaccessibility to host amylases (starch granules etc.), or by chemical modifi cation or cooking and cooling which alters their digestibility. NSPs are plant cell wall polysaccharides characteristic of unrefi ned plant foods which do not contain α1-4 linked glucose (e.g. cellulose, arabinoxylans, glucans, mannans, pectins etc.) (17). Others include other polysaccharides (e.g. modifi ed celluloses), oligosaccharides (e.g. fructo-oligosaccharides, polydextrose) and sugars (e.g. lactulose, polyols) (17). NSP are present in many food types, such as cereals (oats, barley), gums and mucilages, where some of the latter are used as food additives due to their structural and textural properties (17). Oligosaccharides and polyols tend to be consumed in

INTRODUCTION

Gut wellness outstrips heart health as consumers’ main health concern (1). Gut-health-based food products also outsell heart health products - for example, in Japan, gut health products dominate this >20 year old market, and are increasing throughout South America, Asia, and more recently, in Europe and the United States (1). This is because of the recognisable benefi ts imparted by these products: gut health products are primarily focused on everyday health and wellbeing, rather than disease, and consumers rapidly know whether the product has worked (1).Advances in scientifi c understanding have suggested many areas where dietary modulation using functional or ‘smart’ foods can be used to improve gut health (for example, see 2). The concept of “smart foods” has been summarised recently (3). Amongst these smart foods are prebiotics: dietary fi bre, non-digested carbohydrates or digestion-resistant carbohydrate (DRC), which can infl uence digestive health through changes in the gut microbiota by acting as a growth or fermentation substrate (4-7), which in turn infl uences gut and systemic health (8-12). Understanding responses to different levels or dosages of various DRCs will be important for the successful marketing and usage of DRC to modulate gut health.DRC confers its health benefi ts by complex interactions between food, microbes and the host, and such interactions involve both genomic and metabolic control (13). Appreciating the outcomes of manipulating such a complex biological system requires a quantitative approach to integrate available knowledge and experimental data (14). Thus the potential benefi ts of DRC-based ingredients could be best identifi ed by the food industry through the use of predictive models that incorporate the current state of knowledge. This would provide the motivation for experiments to clinically verify these health benefi ts.In this review, we will focus on how DRC infl uences microbe-host interactions. We will illustrate how the breadth, scale and complexity of the normal functioning digestive tract, combined with the rapidly expanding omics-driven knowledge in this area, makes modelling food-microbe-host interactions

ABSTRACT: Scientific validation is required for claims of gut health benefits from food. Predictive mathematical modelling of the impact of consuming potentially beneficial foods may provide a useful first step by allowing us to integrate knowledge in a way that allows us to predict gut health outcomes. Recent technologies have increased our awareness of the complexity of food-microbe-host interactions, which makes modelling challenging. The most appropriate approach for dietary fibre-based foods may be a model based on literature-derived data. A number of specific biomarkers of gut health have been suggested, with many studies describing changes in short chain fatty acids (SCFA), indicating their potential use as the most suitable biomarker. The most promising modelling solution may be an empirical model incorporating mechanistic elements.

Adrian Cookson

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Gut health

and the degradative capability of the microbiota are pharmacokinetically illustrated, even in the most simplifi ed form (where host-only and microbe-only digestive events are drawn separately), the complexity of food-microbe-host interactions becomes clear (Figure 1B). The gut digests food through a series of sequential and overlapping events where ingested material is propelled by peristaltic contractions through the tube, is broken down by host and microbial enzymes, is transformed into digestive or microbial by-products, enters the bloodstream, and/or is excreted. This symbiotic microbe-host process supplies nutritional and other functional benefi ts, which affect the gut (locally), or the whole body (systemically). Current literature in the fi eld focuses on “omics approaches” to examine the complex gut ecosystem. However, this approach often raises more questions than it answers. Using metagenomics, for example, the huge variation between individuals in the microbiota, combined with ever increasing demands for further information, currently makes use of

this data in a mathematical model challenging. For instance, it was fi rst thought that a core microbiome would exist, consisting of a large subset of microorganisms for each biological habitat (skin, gut etc.) that we would all share (2). This would mean that sequencing methods, capitalising on high throughput technologies, could effectively “solve” the genome (and indicate putative functional benefi ts?) of the common microbiota using metagenomic analyses. Now, however, we know that the proposed core microbiome does not exist, and that microbial communities across individuals have unanticipated variability amongst communities of common habitats, with commensurate conceptual and bioinformatical (programming) problems (24). Using a metabolomic or more phenotypic approach, this variability may be avoided. While exo-metabolomic data can somewhat correlate with microbial information (for example, 25), measuring the abundance of members of a microbial community may not actually be as relevant as measuring the community’s overall metabolic function. Essentially, while the microbiota may vary, the biochemical capacity is much the same in all individuals (22, 26). To some

extent, this has already been recognised, with potential solutions being the “marriage of metagenomics with metabolomics” (27), or integrated “omics approaches” (13). Alternatively, discrete biomarkers characteristic of increased gut health could be used (13, 16).

BIOMARKERS SUITABLE FOR CHARACTERISING GUT HEALTH

A summary of many of the host biomarkers associated with changes in microbial function or metabolic by-products is given in Table 1, along with the biological function associated with changes in those biomarkers.Biomarker selection may be constrained to that what can be consistently and reliably measured. For example, metabolites or biomolecules such as secretory IgA, host defensins or

small amounts from naturally occurring sources, although the former are often in use as functional ingredients, while the latter are often used as artifi cial sweeteners and osmotically active components in manufactured foods and beverages (17).The health benefi ts attributed to DRC are initiated either by direct interaction with the host, or indirectly via modulation of the gut microbiota. By virtue of their physicochemical structure, all DRCs contribute to a greater or lesser extent to satiety, gastric emptying, improved transit times, laxation and faecal bulking. Metabolically, they improve glucose and mineral absorption, fat metabolism, reduce cholesterol, and improve nitrogen excretion. Many of these metabolic benefi ts arise through microbial fermentation, increases in bacterial biomass, modifi cation of bacterial populations, and SCFA production, which in turn infl uence the host (17-21). Untangling these complex food-microbe-host interactions is not a trivial issue.

THE COMPLEXITY OF FOOD-MICROBE-HOST INTERACTIONS

The gut can be conceptualised as a tube through which food enters, is subjected to various digestive conditions, and then leaves as metabolites or waste products (Figure 1A). An important feature of the gut is that it is colonised by a rich and diverse microbiota (most individuals have at least 160 species of bacteria in the colon, with these being a subset of 1000 or more prevalent bacterial species distributed across a cohort of people (22)). These microbes obtain their nutritional requirements from undigested host diet, or from host-derived (secreted) sources. The microbiota, which outnumber the total host cells of the body by at least an order of magnitude (2), contribute to the development and functioning of the gut, as well as the supply of nutrients to the rest of the body, to the extent that the microbe-mammalian symbiosis constitutes a “superorganism” (23). When host digestive processes

Figure 1. Simplified representation of the fate of food through the monogastric gastrointestinal tract. A shows the gut compartmentalised physiologically, showing the sequence (background arrows) of organs (compartments), and the fate of food such as DRC as it transits through the gut. Essentially, food enters the gut and is digested (flowlines above physiological compartments) and leaves the gut as metabolites or waste products (flowlines below physiological compartments). Caecum compartment included for animal models such as rats. B shows the gastrointestinal tract further divided both physiologically and pharmacokineticly, building upon the physiological framework in A to show sequence of functional compartments where digestive and transport “events” occur, and connecting routes (∆) by which food or metabolites travel. Host digestive events are shown above the physiological compartments, while microbial events are shown below. Nodes and arrows representing digestive events are colour coded from light pink to red to represent increasingly expected occurrence of events (e.g. host digestive events occur earlier in the gut (upper left red nodes) while microbial fermentative events occur later in the gut (lower right red nodes).

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Decreased protein putrefaction by the microbiota leads to decreased production of BCFAs and pro-carcinogens (phenols, skatoles, indoles, sulfi des, ammonia, amines and N-nitroso compounds) (29) (Table 1). Decreases in these biomarkers potentially indicate improvements of gut health.SCFA (largely acetate, propionate and butyrate, but also including the acids lactate and succinate although strictly speaking, they are not fatty acids), are the principal anions produced by the gut microbiota when fermenting carbohydrates (30, 31). SCFA production via microbial fermentation involves splitting carbohydrates to monosaccharide units with glycosidases of varying substrate specifi cities. This degradation is often in a cooperative process between organisms (for example, see 8), with variations in relative degradative capability between individuals (32) probable consequences of microbiome diversity. Monosaccharides liberated by these cooperative processes are then catabolised via the Embden-Meyerhof and pentose phosphate pathways (33) to yield SCFA, methane, CO2, H2 and heat. The microbial degradation of DRC is infl uenced by a variety of factors, such as structure and physicochemical variations in the DRC, and environmental factors such as pH and transit time. More readily fermented DRCs are more completely degraded earlier in the large intestine, while the more resistant DRCs may survive and continue undergoing degradation well into the distal colon. The structure and physicochemistry of DRC

is signifi cant because the host may exert control over microbial fermentation (and thus SCFA production), through dietary choices. Collectively, SCFA have been implicated in a number of health benefi ts, acting as energy sources (brain, heart, muscle); increasing bile salt solubility, mineral absorption, leptin production, apoptosis and leptin regulation; decreasing gut pH, ammonia absorption, pathogen growth, and cancer cell proliferation (summarised by 34) (Table 1).

MODELLING THE PRODUCTION OF SCFA FROM DRC FERMENTATION

In developing a predictive model of SFCA production, we must decide to what extent the underlying mechanisms and interactions that give rise to observed phenomena are represented. This set level of detail categorises the model as empirical or mechanistic (although this distinction is not an absolute one (36)). Adopting a mechanistic approach involves establishing mechanisms underlying SCFA formation, and expressing them mathematically. To achieve this would require detailed knowledge and measurement of the factors which ultimately contribute to SCFA generation. In the simplest terms, these would include the

concentrations of pyrogenic bacterial lipopolysaccharides (LPS) in the blood have often been measured as indicators of native immune responses to the microbiota, or used as biomarkers representing the integrity of the barrier between host epithelia and the microbiota. However, there is no consistently presented qualitative data on these biomarkers that can be used for modelling or other forms of meta-analysis. Furthermore, these biomarkers may also be of questionable relevance to normal healthy consumers - they often only appear to be important under conditions which would be regarded as a perturbed state, such as failure of the gut barrier. Disease prevention or intervention may be fundamentally different from maintaining or improving health (28). In short, biomarker data has to be abundant, consistently presented, and relevant to the normal healthy individual.By restricting biomarker selection to metabolites only (13), this would suggest the use of changes in SCFA and protein putrefaction products (branched chain fatty acids (BCFA)). For example, these metabolite concentrations all change according to the collective metabolic activity of the gut microbiota, with the added advantage that quantifying these changes does not require prior knowledge of the microbial genome and proteome (some of which may not even be “knowable” (13)). Secondly, these metabolites have known and measurable biological impacts related to gut health.BCFA are protein putrefaction products: the result of bacterial fermentation of undigested protein, such as meat.

Table 1. Summary of changes in host biomarkers related to gut microbial activity or fermentative end products, and the biological functions or parameters they influence or represent (Adapted from 2, 9, 29, 34-36).

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type, amount, and physicochemical makeup of the DRC, other foods consumed, the distribution of major fermentative groups within the gut microbiota , rates of DRC degradation, rates of SCFA production, a balance between production and uptake or excretion by the host (incorporating gut transit rates), and a physiological/physicokinetic compartmentalisation of the gut (Figure 1) of the sort advocated by Bannink and co-workers (37).In contrast, a purely empirical approach would predict a quantitative relationship between the starting material (DRC source, type, quantity) and end products (SCFA), based solely on available data and without using any knowledge of the underlying system. This is a ‘black box’ approach of the sort advocated by Kell and co-workers (38) for metabolic foot printing. For modelling, this may take the form of neural network analyses, which are “trained” through experience by exposure to data training sets (in contrast to the logic/rule based mechanistic approach) or feature extracting networks (principal component analyses) (39).Microbial SCFA production in the large intestine is undoubtedly a result of a series of intricately complex reactions. While our improved understanding offers some preliminary insights into SCFA production, we are only just beginning to understand the complexities. There remains a huge gap in our knowledge of the processes mediating the interactions between the host, food components and the microbiome. From the standpoint of modelling in vivo SCFA production in response to DRC, applying a predominantly mechanistic approach is diffi cult at best when the mechanisms are largely unknown (as a case in point, even the better understood process of microbial biofi lm formation remains to be elucidated (40)). Recent advances in mechanistic modelling of in vitro microbial fermentation (for example, (41, 42)) are useful, but our current understanding is not yet suffi cient to transfer this knowledge to modelling the in vivo case. Consequently, we consider the best method at this stage is a largely empirical (data-based) approach that incorporates an understanding of mechanisms at a high level of aggregation, when the knowledge is available. The mechanistic elements could be progressively expanded as our understanding of the system develops. This association of mechanistic modelling with empirical modelling or meta-analysis has been previously described as presenting strong possibilities of synergy (43). Another consideration that favours an empirical approach to modelling gut health is that a predominantly mechanistic model would involve far more parameters than currently available for in vivo data. While a mechanistic model would provide an invaluable teaching tool, its usefulness in predicting biological outcomes could be compromised, as its parameters currently cannot be reliably estimated.The development of a predictive model for colonic fermentation and production of SCFAs (or any other metabolite biomarker in humans) presents a problem - obtaining this data is diffi cult due to the invasive nature of the procedure and the unwillingness of participants. Because of this, either indirect measurements are used (e.g. faecal SCFA concentrations), or animal models are required. Currently, we are exploring the use of data from animal experimental models for the development of a predictive model of response to DRC in humans. The ideal experimental model would be as similar to humans as possible. It would be omnivorous, with similar food intake and nutrient requirements, and would have a similar gastrointestinal system (which excludes chickens and ruminants for which a wealth of SCFA data exists). Monogastric animals such as dogs and pigs (especially the latter) would be the preferred animals in terms of mass and physiological similarity, but rodent experimental models are particularly attractive due to their fecundity, cheapness and convenient size for accommodation and husbandry purposes. Existing data from these animals is abundant. Rodent animal models of human carbohydrate digestion are established in the literature (43, 45), with the reasonable assumption that if fermentable material is present, there will be populations within the microbiota that can exploit this resource (46), as the adaptation of the microbiota to diet is similar across mammalian lineages (47). We concede that caution must be exercised with data from rodent experimental models, as any predicted effect on human health can be qualitative at best, rather than quantitative.

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CONCLUSION

The importance of using modelling or systems knowledge to guide and realise improvements in personalised nutrition and wellness has been recognised (2, 48, 49). However, the complexity of the gut is such that it cannot be modelled in its entirety, and that some way of conceptualising the functioning of the system is needed in order to appreciate its health status, and to effectively model it. We propose adopting a biomarker-based modelling approach. SCFA are a particularly attractive option, as they are commonly used as an indicator of gut health, and there is a wealth of data available. Even so, we still lack complete understanding of SCFA production, mechanistic parameters are lacking, and the most abundant experimental data available are from rat animal models. We thereby suggest that the pragmatic approach to modelling SCFA production and gut health is use of an empirical model from rat data, incorporating mechanistic elements where we can. To our knowledge, this is the fi rst time that a specifi c monogastric biomarker-based mathematical model with defi ned targets (SCFA) in response to DRC, from in vivo data, has been proposed. Currently, functioning examples of in vivo gut models from the literature are scarce, and limited to nutrient or pharmaceutical uptake, or pharmacokinetic models. A number of rumen based SCFA focused models are available however (for example, 50, 51). While these models are not directly applicable to monogastric animals due to fundamental differences in physiology, food type and intake, and the fate of SCFA generated, they do illustrate that an in vivo SCFA modelling precedent exists. We propose that applying the rumen modelling precedent to the monogastric digestive system

with a combined mechanistic and empirical based biomarker focused modelling approach represents a tremendous opportunity to fi ll this gap in our knowledge, and to improve our ability to validate the gut health benefi ts of DRC in the diet.

ACKNOWLEDGEMENTS

We acknowledge Michael Tavendale for useful discussion; Juliet Ansell, Bruce Sinclair and Gerald Tannock for reviewing this manuscript. This review was funded by the Foundation of Research, Science and Technology, New Zealand, contract No. C02X0703.

REFERENCES AND NOTES

1. K. Crawford, J. Mellintin, J., Successful Superfruit Strategy. New Nutrition Business, Woodhead Publishing Limited, Cambridge, UK (2008).

2. P. Turnbaugh, R. Ley et al., Nature, 449, pp. 804-810 (2007).

3. E. Berminham, N. Roy et al., Aust J Exp Agric., 48, pp. 726-734 (2008).

4. S. Bengmark, Am J Gastroenterol., 95, S5-7 (2000).5. S. Bengmark, Curr Opin Clin Nutr Metab Care, 4,

pp. 571-579 (2001).6. G. Gibson, M. Roberfroid, J Nutr 125, pp. 1401-1412

(1995).7. G. Gibson, Journal of Food Science, 69, M141-M143

(2004).8. P. Turnbaugh, R. Ley et al., Nature, 444, pp. 1027-

1031 (2006).9. N. Salzman, M. Underwood et al., Semin Immunol.,

19, pp. 70-83 (2007).10. J. Kinross, A. von Roon et al., Curr Gastroenterol Rep., 10, pp.

396-403 (2008).11. M. Li, B. Wang et al., Proc Natl Acad Sci U S A 105, pp. 2117-2122

(2008).12. F.-P. Martin, N. Sprenger et al., J. Proteome Res., 8, pp. 2090-

2105 (2009).13. J. Nicholson, E. Holmes et al., Nat Biotech., 22, pp. 1268-1274

(2004).14. H. Kitano, Nature, 420, pp. 206-210 (2002).15. J. Camp, I. Kanther et al., Gastroenterology, 136, pp. 1989-2002

(2009).16. R. Oozeer, M. Rescigno et al., Br J Nutr., 103, pp. 1539-1544

(2010).17. K. Englyst, S. Liu et al., Eur J Clin Nutr., 61(Suppl 1), pp. S19-39

(2007).18. T. Pirman, M. Ribeyre et al., Nutrition, 23, pp. 69-75 (2007).19. D. Jacobs, E. Gaudier et al., Curr Drug Metab., 10, pp. 41-54

(2009).20. C. De Filippo, D. Cavalieri et al., Proc Natl Acad Sci U S A, 107,

pp. 14691-14696 (2010).21. J. Warrand, Food Technol. Biotechnol., 44(3), pp. 355-370 (2006).22. J. Qin, R. Li et al., Nature, 464, pp 59-65 (2010).23. J. Lederberg, Science, 288, pp. 287-293 (2000).24. J. Kuczynski, E. Costello et al., Genome Biol., 11, p. 210 (2010).25. F.-P. Martin, J. Wang et al., Mol Syst Biol., 4 (2008).26. S. Gill, M. Pop et al., Science, 312, pp. 1355-1359.27. P. Turnbaugh, J. Gordon, Cell., 134, pp. 708-713 (2008).28. B. van Ommen, R. Stierum, Curr Opin Biotechnol., 13, pp. 517-

521 (2002).29. F. Fava, J. Lovegrove et al., Food Science and Technology

Bulletin: Functional Foods, 5, pp. 71-92 (2008).30. M. Hudson, P. Marsh, Human Colonic Bacteria: Role in Nutrition,

Physiology and Pathology. CRC Press, pp. 61-74 (1995).

Readers interested in a complete list of references are kindly invited to write to the author at: adrian.cookson@agresearch.co.nz

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AgroFOOD industry hi-tech customer’s publications

PRODUCT FOCUS

Today the overweight is a worldwide problem called “Globesity”. At a glance, in the USA obesity has increased from a range of 14 percent in 1990 to more than 25 percent in 2007 (1). In 2010 35 percent of European children aged between 5 and 17 is overweight while 5 percent is obese (2).Overweight and obesity are defined as abnormal or excessive fat accumulation that may impair health (3). The main causes are the lifestyle, nourishment, age, genetics and many others. As many of the above mentioned factors are hard to modify and control, the only two variables we can easily handle are lifestyle especially physical activity and nourishment. The latter substantially influences weight. Healthy and natural food, integrated with ingredients for the physiological maintenance in keeping weight under control. Seaweeds are well renowned for their benefits in terms of nutrients; Several biologically active compounds have been identified in seaweeds, among them: carotenoids, terpenoids, polyphenols, sulfated polysaccharides, peptides and fibres, showing a wide range of biological propert ies, such as ant ibiot ical , ant i -inf lammatory, antioxidant, cytotoxic and antitumor activities.Algea produces AlgeaFood a natural phytocomplex of Ascophyllum Nodosum, that grows wildly along the Norwegian costs, exposed to the extreme conditions of the weather through the seasons. These features contribute to the enrichment of the product in important active principles, such as structural substances and secondary metabolites, that increase the potential health benefits of the product. Some studies in the scientific literature state that seaweeds and seaweed-derived compounds can play a role in the important field of weight control. Nowadays everyone is aware of the dangers connected with overweight and obesity, and more and more studies are being published every year about active natural ingredients that can help lowering this negative tendency of the modern society. Based on this field, Algea in a study on an animal model, wanted to investigate the effects of AlgeaFood supplementation in the diet of rats eating an hypercaloric, high fat diet, (and 3 dosages of AlgeaFood) compared to animals eating a normocaloric meal.The results are very interesting: for example about weight control AlgeaFood treatment shows a neutralization of the high-calorie diet effects on increased body weight; AlgeaFood has positive effects on amylase levels, on triglycerides levels and on fat deposit.To have more information about natural phytocomplex AlgeaFood Powder, please contact us at info@algea.com

REFERENCES AND NOTES

1. From: Business Insights. Source: CDC Behavior Risk Factor Analysis System.

2. From: Business Insights. Source: Jackson-Leach and Lobstein 2006.3. http://www.who.int/mediacentre/factsheets/fs311/en/index.html

Today the overweight is a worldwide problem called “Globesity”. At a glance, in the USA obesity has increased from a range of 14 percent in 1990 to more than 25 percent in 2007 (1). In 2010 35 percent of European children aged between 5 and 17 is overweight while 5 percent is obese (2).Overweight and obesity are defined as abnormal or excessive fat accumulation that may impair health (3). The main causes are the lifestyle, nourishment, age, genetics and many others. As many of the above mentioned factors are hard to modify and control, the only two variables we can easily handle are lifestyle especially physical activity and nourishment. The latter substantially influences weight. Healthy and natural food, integrated with ingredients for the physiological maintenance in keeping weight under control. Seaweeds are well renowned for their benefits in terms of nutrients; Several biologically active compounds have been identified in seaweeds, among them: carotenoids, terpenoids, polyphenols, sulfated polysaccharides, peptides and fibres, showing a wide range of biological propert ies, such as ant ibiot ical , ant i -inf lammatory, antioxidant, cytotoxic and

Algea produces AlgeaFood a natural phytocomplex of Ascophyllum Nodosum,that grows wildly along the Norwegian costs, exposed to the extreme conditions of the weather through the seasons. These features contribute to the enrichment of the product in important active principles, such as structural substances and secondary metabolites, that increase the potential health benefits of the product. Some studies in the scientific literature state that seaweeds and seaweed-derived compounds can play a role in the important field of weight control. Nowadays everyone is aware of the dangers connected with

that can help lowering this negative tendency of the modern society. Based on this field, Algea in a study on an animal model, wanted to investigate the effects of AlgeaFood supplementation in the diet of rats eating an hypercaloric, high fat diet, (and 3 dosages of AlgeaFood) compared to

The results are very interesting: for example about weight control AlgeaFood treatment shows a neutralization of the high-calorie diet effects on increased body weight; AlgeaFood has positive effects on amylase levels, on triglycerides levels and

To have more information about natural phytocomplex AlgeaFood Powder, please contact us at info@algea.com

AlgeaFood for keeping weight under controlDONATA DI TOMMASO, ROBERTA VINCIGUERRA**Corresponding authorValagro SpA, Zona Industriale, 66041 Atessa (CH), Italy [on behalf of ALGEA AS]info@algea.com ; www.algea.com

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yObesity and natural dietary supplementsGIOVANNA NICOTRAEPO srl Istituto Farmochimico Fitoterapico, Via Stadera 19, Milan, 20141, Italy

SUMMARY

Obesity is a recent problem, that has more than doubled worldwide during the last 30 years according to the World Health Organization (WHO) (1), due to changes in dietary habits and a decrease in physical activity; in 2008, 1.5 billion adults were overweight and 500 million of them were obese (1). Defined as an abnormal or excessive fat accumulation (1), obesity is now a major public health problem in many parts of the world, and not only in high-income countries: it’s a rising worry also in developing countries, particularly in urban settings, where pre-packaged, processed foods are easily available and modern forms of work, together with motorized transportation, increase sedentariness. Besides, obesity is not just a problem involving adults: nearly 43 million children under the age of five were overweight in 2010 (1).The consequences of obesity on health are serious and have a strong economical impact on society, as overweight is a major risk factor in the developing of cardiovascular disease, type 2 diabetes, dyslipidaemia, musculoskeletal diseases and some cancers. Overweight and obesity are largely preventable and can be controlled by means of changes in lifestyle and, when needed, by a pharmacological treatment.Despite their effectiveness, many antiobesity drugs have been withdrawn from the market in the last years due to the post-marketing discovery of serious adverse effects (2). On the other hand, the popularity of natural aids for weight loss has risen dramatically in recent years, although their effectiveness has not been demonstrated in many cases.In this article some plants that are commonly used in anti-obesity dietary supplements will be reviewed.

INTRODUCTION

The main feature of overweight and obesity is an excess of accumulated body fat; as the weight may result from many factors (muscles, bone, fat and water), Body Mass Index (BMI), which is the ratio between weight and the square of height (kg/m2), is considered as the best parameter to classify overweight and obesity in adults: according to the WHO definitions, a BMI between 18,5 and 24,9 is considered as normal, between 25,0 and 29,9 as overweight and above 30 is considered as obese (1).Also fat distribution is very important, as waist circumference appears to be strictly related to cardiovascular disease.The fundamental cause of overweight and obesity is an imbalance between dietary calories, due to excessive food intake, and energy expenditure (EE), caused by sedentary lifestyles.While plumpness has been seen as a symbol of wealth and fertility at other times in history and still is in some emerging

contexts, in western countries it’s generally perceived as a negative condition, a threat for one’s health and a flaw in physical appearance; in despite of this, changed lifestyles cause obesity to grow.Theoretically, obesity can be prevented by simple habits, such as choosing healthier foods and engaging in regular physical activity.

PHARMACOLOGICAL TREATMENT OF OBESITY

An appropriate diet and increased physical exercise represent the first and also the maintenance treatment for the management of obesity.The pharmacological treatment include drugs that can be classified into three groups, according to their mechanism of action (2, 3):- appetite suppressants, such as phentermine and

sibutramine;- inhibitors of fat absorption, such as the gastrointestinal

lipase inhibitor orlistat;- stimulators of thermogenesis, such as caffeine and some

sympathomimetic amines.While phentermine and sibutramine have been both withdrawn from the market by the US FDA because they’ve been considered unsafe (2), orlistat has been approved for the long-term management of obesity both in the USA and in Europe, but its use may be critical due to the side-effects affecting the digestive system (2).Caffeine and ephedrine have been extensively investigated as thermogenic agents both alone or in combination. Caffeine seems to affect thermogenesis by inhibit ing the phosphodiesterase-induced degradation of intracellulare cyclic AMP (3, 4).In a long term placebo controlled clinical trial, the association of caffeine and ephedrine showed a greater effect on weight loss than each one alone (5); in another 6-months randomized trial the herbal association Ma Huang (90 mg ephedrine daily) and Kola (192 mg caffeine daily) actively promoted body weight and body fat reduction, with an improvement of the lipid profile and no significant adverse effect (6). Caffeine probably enhances the thermogenic effect of sympathomimetic amines, such as ephedrine and synephrine (a chemical compound naturally occurring in the immature fruits of Bitter Orange) (3), due to the synergism of their mechanisms of action (4), namely by increasing the accumulation of cyclic nucleotides and the sympathetic release of catecholamines, respectively.While caffeine is regarded as a safe ingredient when not exceeding the daily oral dose of 400 mg and it’s often contained in health supplements, ephedrine and synephrine present the risk of serious adverse effects (especially of cardiovascular risks) and their use is strictly regulated. To date,

KEYWORDS: Obesity, overweight, dietary supplements, BMI, energy expenditure, thermogenesis, Griffonia, Guarana, Common Bean, Green Tea.

Giovanna Nicotra

Peer-reviewed article

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compared to the placebo group; after eight weeks also BMI, skinfold thicknesses and hip circumference were improved.Griffonia has been used in the treatment of migraine too, but its effectiveness for this condition is still controversial (7, 8).Griffonia is normally well tolerated; adverse effects, such as gastrointestinal discomforts, mood disturbances, seizure or abnormal blood count have been reported, but they may have been caused by contaminants in 5-HTP products (7, 8).Its safety during pregnancy and in nursing women has not yet been established, therefore it should be cautiously avoided (8).Griffonia is contraindicated in case of antidepressive therapy, because it may increase the effect of antidepressant drugs (7).An optimal dosage for Griffonia as an antiobesity agent hasn’t yet been established (7).

Guarana

Guarana, Paullinia cupana K. (maple family), is a woody climbing plant, native to the Amazonian Brazil; in its habitat spontaneous plants can grow to 12 m high.The fruits are gathered in dense clusters of small, round, orange/red berries, which split when ripe, showing some shiny, black seeds, partly covered by white arils; the resemblance of the ripe berries to gazing eyeballs has inspired several legends among the natives.According to the traditional use, the seeds are dried and roasted over fire, then ground to a paste that is molded into cylindrical sticks.P. cupana has played and still plays a very important role in the culture of some indigenous tribes; the uses of this plant by the Amerindians as an astringent agent to treat chronic diarrhoea and as a stimulant to cope with fatigue predate the discovery of Brazil.Guarana seeds are a natural source of methylxanthines, and have one of the highest caffeine contents of all vegetal sources (4-8 percent) (3); by comparison, coffee beans contain approximately 1-2 percent caffeine. Guarana contains also tannins (5 percent), primarily as catechutannic acid, that impart an astringent taste (3).Many traditional uses of Guarana may surely be explained by its caffeine content (3). Recently Guarana has been used in western countries as an alternative to coffee to increase mental alertness and to enhance athletic performance; it has also been used as a weight loss agent due to the thermogenic effects of caffeine (3). In available researches, Guarana has been studied in association with other herbs (10, 11); it’s therefore difficult to draw a conclusion based on the effects of Guarana alone (8).Guarana is generally well tolerated when consumed in appropriate dosage; the adverse effects of Guarana are related to those of Caffeine (such as insomnia, anxiety, irritability, nausea, dizziness).

the combination of ephedrine and caffeine has not been approved as an anti-obesity treatment (2) and Ephedra-containing dietary supplements have been banned by the FDA (4).Another promising stimulator of thermogenesis is capsaicin, the major pungent chemical in Chilli Pepper (Capsicum frutescens L.). Capsaicin increases thermogenesis in rats by dose dependent enhancement of catecholamine secretion from the adrenal medulla; the process involves some capsaicin-sensitive neurons (4). In humans the ingestion of red pepper reduces food intake, and increases postprandial EE and lipid oxidation (4). Unfortunately, to be effective, capsaicin requires a strong compliance to a certain dosage, which is not easy to achieve, due to the strong pungency of the spice (4).

PHYTOTERAPY OF OBESITY

Several plants are marketed as an aid for weight management, their mechanisms of action being similar to those of the above mentioned drugs: for example, Guarana and green tea can be regarded as thermogenic herbs, while Griffonia and, to a lesser extent, Common Bean as appetite suppressants.Other classes of vegetals often included in weight loss formulas (not reviewed in this article) are depurative herbs and plants rich in dietary fibre; the first class (i.e. Dandelion), by acting on the emunctory organs, may help some functions that are often impaired in obese people, such as draining, diuresis, digestion and peristalsis; the second class (i.e. Guar gum and Psyllium) inhibits nutrients absorption (such as fat and glucids) due to the high content of mucilage, that also increases satiety (3).

Griffonia

Griffonia simplicifolia (DC.) Baill. (pea family) is a woody climbing shrub native to Western Africa, where wild specimens grow to a height of about 2 m.The seeds of the plant are the major vegetal source of the amino acid 5-hydroxytriptophan (5-HTP), the precursor of the neurohormonal transmitter serotonin, which is involved in the regulation of mood, sleep and appetite. For this reason 5-HTP is used for several medical conditions in which serotonin plays an important role, such as depression, anxiety disorders, insomnia and obesity (7).Preliminary evidence suggests that 5-HTP may reduce eating behaviours, caloric intake and weight in obese subjects (8) and, therefore, might be a useful aid in the control of cravings: in a pilot study (9) on 27 overweight women, it has been demonstrated that 5-HTP, obtained by natural extracts and delivered as a sublingual spray, could be safely used to treat appetite control: the group treated with the spray experienced a significantly great increase in their sensation of satiety

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yobtained from white kidney beans and standardized to a minimum of 3000 AAIU (α-amylase inhibiting units).The effect of phaseolamin on post-prandial glycaemia has also been investigated by four cross-over clinical studies; the results of all of them indicate that P. vulgaris could reduce post-prandial spikes in blood sugar with a suggestion that the effect is dose-related (16).No serious adverse effects have been reported in human clinical studies; no special restriction regarding the use of P. vulgaris is known.

Green Tea

The tea plant, Camellia sinensis Kuntze (Theaceae) is an evergreen tree (normally trimmed to waist height for easier harvesting), native to South-Eastern Asia. In China and Japan the tea leaves infusion is known since 5000 years and it’s part of complicated ceremonials. The tea plant was exported to the Indian subcontinent under the British rule: India and Sri Lanka are now the main worldwide exporters.Leaves, the active part, are dark green, oval, with serrated edges; tea denomination depends on multiple factors, such as, for example, the processing method (3, 7, 8): green tea, black tea and oolong tea are all harvested from the same botanical species and the differences among them depend on the productive process, particularly on the degree of fermentation. Green tea is obtained by simple drying of young leaves, that means it undergoes a minimal oxidative process, while black tea is the most fermented of all varieties.Green tea leaves contain caffeine, whose thermogenic properties have been discussed above; moreover, comparing to other varieties, green tea contains a higher amount of polyphenols, representing 35 percent of the dry weight (17), due to the low degree of oxidation; among them, the most abundant and probably the most pharmacological active is epigallocatechin gallate (EGCG) (4).The catechins of green tea may stimulate thermogenesis and fat oxidation through inhibition of catechol-O-methyl-transferase (COMT), an enzyme that degrades norepinephrine (NE) (4); in a pilot study on humans it has been demonstrated (18) that green tea increases EE and fat oxidation beyond that explained by its caffeine content per se. Therefore, it seems that green tea, by containing both catechins and caffeine, may act at different levels, namely by inhibition of both phosphodiesterase and COMT, and thus exerting an antiobesity effect (4). Following in vitro data, also other mechanisms of action have been proposed for EGCG, such as inhibition of adipocyte differentiation and reduction of fat absorption (17).In addition, theaflavins and catechins, contained in green and black teas, appeared to inhibit α-amylase and α-glucosidase activity, as well as retarding starch digestion, in an in vitro model (16). The majority of human intervention studies investigating glucose homeostasis demonstrated improved glycaemia in response to green tea catechins (17).

Theoretically, the caffeine in Guarana may increase the bioavailability and absorption of tannins, and thus decrease the absorption of nutrients (8, 12). Therefore consumption of Guarana for long periods is not advisable (8, 12).Guarana is contraindicated during pregnancy and breastfeeding because of its high caffeine content (8).The dose of Guarana as a thermogenic agent depend on its caffeine concentration and must be equivalent to 200 mg caffeine daily (the dosage that has been used in clinical trial).

Common bean

Phaseolus vulgaris L. or common bean (pea family) is an herbaceous annual plant, native to the New World, specifically to Central Mexico and Guatemala; it was later introduced to Europe (16th century) (13, 14) and is now cultivated worldwide for the edible seeds; in many developing countries beans are a valuable, low-cost protein source.Beside proteins, beans contain starch, fat, vitamins (especially B vitamins), and minerals (12, 13).As a folk remedy, common beans have been used to treat diabetes since ancient times (12); bean pods are also regarded as diuretic and depurative (12).During the last thirty years the hypoglycemic and antiobesity properties of P. vulgaris have been investigated both in animal studies and in clinical trials. In experimental animals P. vulgaris reduced food intake, including highly palatable food, such as butter cookies and chocolate-flavoured beverages (14), body weight, lipid accumulation and glycemia. In humans P. vulgaris caused weight loss, reduction on BMI, fat mass, adipose tissue thickness, waist/hip/thigh circumferences (15) and lowered post-prandial glycaemia (16).Common beans contain some plant defense glycoproteins (called lectins) that inhibit the digestive enzyme α-amylase of mammals; within the lumen of small intestine the pancreatic α-amylase breaks down the carbohydrates ingested with the diet into oligosaccharides by catalysing the hydrolysis of the α-(1,4)-glycosidic bonds. As the body is able to absorb monosaccharides only, carbohydrates digestion is a two-step process: oligosaccharides are further broken down into monosaccharide units by other enzymes (glucosidases), located in the brush border of the small intestine. By blocking the access to the binding site of α-amylase (first step), α-amylase inhibitors prevent the whole process of starch digestion and reduce therefore post-prandial hyperglycemia. Three different isoform of an α-amylase inhibitor have been found in P. vulgaris (α-AI1, α-AI2, α-AI3), being the α-AI1 (also called phaseolamin) the only active isoform in humans.Phaseolamin was purified in the mid 1970s and the first bean amylase inhibitors were marketed in the early 1980s; however, the results of the first clinical studies were disappointing, probably because the preparations had insufficient enzymatic activity. New interest for phaseolamin was shown starting from the early 2000s and, since then, ten clinical trials (16) have demonstrated the efficacy in weight loss of a proprietary aqueous extract

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Finally, laboratory studies and limited human research showed that green tea may lower cholesterol levels. An in vitro study (19) demonstrated that both green and black tea extracts decreased the cholesterol synthesis by inhibiting HMG-CoA reductase, with a mechanism of action similar to that of statins and other natural agents, such as Artichoke, Garlic and Red Yeast Rice, confirming the health-promoting effects traditionally attributed to green tea.The number of human studies investigating the effects of green tea catechins as an anti-obesity agent are still limited; however, the majority of them showed benefits on weight management, glucose control and cardiovascular risk factors (17).Because of the long use as a beverage, green tea may be regarded as safe; caffeine is responsible for the majority of the adverse effects of green tea, such as insomnia, irritability, dizziness etc. (8). The presence of tannins in tea leaves may cause constipation (8).Tannin-containing beverages, such as tea, may contribute to iron deficiency (8). Green tea should be used cautiously during pregnancy and breastfeeding because of its caffeine content (8).An optimal active dosage for green tea has not yet been established; the dosage of EGCG used in clinical trials ranges from 100 mg/day to 540 mg/day (17). One cup of tea normally contains 50 mg caffeine and 80-100 mg polyphenols (8).

CONCLUSIONS

In recent years many anti-obesity drugs have been withdrawn from the market due to safety concerns. The need for new antiobesity drugs and the growing demand for herbal supplements warrant further investigations on some plants, such

as those mentioned in this review, whose active components are potentially useful in the treatment of overweight and obesity and that have shown, till now, modest adverse effects. Long term, methodologically good, human studies are needed to fully understand their real potentiality and their optimal doses.

REFERENCES AND NOTES1. World Health Organization, Fact Sheet N°311 (2011).2. M.F. Li, B.M.Y. Cheung, World J Diabetes, 2(2), pp. 19-23 (2011).3. F. Capasso, G. Grandolini et al., Fitoterapia, pp. 455-467 (2006).4. K. Diepvens, K.R. Westerterp et al., Am J Physiol Regul Integr Comp

Physiol., 292(1), pp. R77-85 (2007).5. A. Astrup, L. Breum et al., Int J Obes Relat Metab Disord., 16(4), pp. 269-

277 (1992).6. C.N. Boozer, P.A. Daly et al., Int J Obes Relat Metab Disord., 26(5), pp.

593-604.7. US National Library of Medicine, National Institutes of Health, Natural

Medicine Comprehensive Database, www.nlm.nih.gov8. Natural Standard Database, www.naturalstandard.com9. M. Rondanelli, C. Klersy et al., Int J Obes (Lond)., 33(10), pp.1174-1182

(2009).10. T. Opala, P. Rzymsky et al., Eur J Med Res., 11(8), pp.343-350 (2006).11. S. Bérubé-Parent, C. Pelletier et al., Br J Nutr., 94(3), pp. 432-436.12. A. Chevalier, The Encyclopedia of Medicinal Plants, pp. 243-245 (1996).13. J.A. Duke, Handbook of energy crops, unpublished (1983).14. M. Carai, N. Fantini, Diabetes, Metabolic Syndrome and Obesity:

Targets and therapy, 2, pp.145-153 (2009).15. L. Celleno, M.V. Tolaini et al., Int J Med Sci., 4, pp. 45-52 (2007).16. M.L. Barrett, J.K. Udani, Nutr J., 10, p. 24 (2011).17. F. Thielecke, M. Boshmann, Phytochemistry, 70(1), pp. 11-24 (2009).18. A.G. Dullo, C. Duret et al., Am J Clin Nutr., 70(6), pp. 1040-1045 (1999).19. D.K. Singh, S. Banerjee et al., J Nutr Biochem., 20(10), pp. 816-822

(2009).

30 AgroFOOD industry hi-tech - November/December 2011 - vol 22 n 6

AgroFOOD industry hi-tech customer’s publications

PRODUCT FOCUS

According to a new report from market analysts Frost & Sullivan, the Omega-3 food ingredients category will grow between 19 and 38 percent until 2015. For an ingredients category that has seen exponential growth to date, that’s a signifi cant number.What is it about Omega-3 that has consumers demanding more and looking for new ways to increase their intake? A renewed focus on the connection between health and diet, proven Omega-3 health claims, and innovative technologies for incorporating Omega-3 into food are just a few of the factors that add up to the Omega-3 craze.

WHY OMEGA-3

Omega-3 is an essential fatty acid found in fi sh & certain plant oils. Your body needs Omega-3 for overall health and well-being, but cannot produce Omega-3 on its own. Omega-3 fatty acids include ALA (Alpha-linolenic acid), found in plant sources and EPA (Eicosapentaenoic acid) and DHA (Docosahexaenoic acid), primarily found in fi sh. ALA must be converted to EPA and DHA to be used by the body, and the conversion rate is ineffi cient. The benefi ts associated with Omega-3 EPA/DHA, including heart function, infant brain development, and general wellness at all stages of life, have been well-documented in the mainstream media, which has translated into consumer demand. In 2010, Omega-3 was one of the top 5 ingredients consumers looked for as a mark of healthfulness, according to the Shopping for Health survey from the Food Marketing Institute (FMI) and Prevention magazine.

CONNECTION BETWEEN HEALTH AND DIET

For the last few decades, “health” foods have focused on taking things out – reducing fat, calories, sugar. In the last few years, there has been an increased media focus on the idea that how what we eat affects how we feel, how we think and our overall health. Consumers are more label-conscious and more concerned about the ingredients that go into their favourite foods. They’re looking for foods that have benefi ts. As the health benefi ts of Omega-3 make headlines, consumers grow increasingly aware of the growing Omega-3 defi ciency around the world and they look for ways to increase their intake. Manufacturers are responding to that demand: according to Mintel’s Global New Products Database, there were 2,222 new Omega-3 food products launched in 2010.

PROVEN HEALTH CLAIMS

Omega-3 ingredients are among the most extensively researched and clinically established functional ingredients available in the food and beverage industry. There have been more than 20,000 scientifi c papers have been published on omega�3s - more than 8,000 of which were human trials. Recently, the European Food Safety Authority (EFSA) approved six health claims for EPA/DHA, including normal heart, brain and vision function, maintenance of blood pressure and healthy triglyceride levels as well as brain and vision development in infants. These positive health claims will further strengthen the demand Omega-3 EPA/DHA in the European market.

INNOVATIVE TECHNOLOGY

For any fortifi ed food, ensuring that taste and smell are not compromised is essential. With innovative new technologies, it’s easier than ever to ensure seamless integration of nutrients into food. Within the Omega-3 market, Ocean Nutrition Canada Limited developed Powder-loc™, a revolutionary form of micro-encapsulation technology. Powder-loc™ is a patented process that microencapsulates the oil in a gelatin matrix with double shell protection for inclusion in foods. Older technologies use single shell protection, which can break and expose the oils during food processing. Powder-loc™ protects the oil within a multi-shell inner matrix surrounded by. Powder-loc™ has double the nutritional density of competitive technologies because of the loading capacity of the double shell matrix, making it the most cost effective ingredient of its kind.

Functional ingredients:why omega-3 is on the riseDAVID POSTILLwww.ocean-nutrition.com

Omega-3 is an essential fatty acid found in fi sh & certain plant oils. Your body needs Omega-3 for overall health and well-being, but cannot produce Omega-3 on its own. Omega-3 fatty acids include ALA (Alpha-linolenic acid), found in plant sources and EPA (Eicosapentaenoic acid) and DHA (Docosahexaenoic acid), primarily found in fi sh. ALA must be converted to EPA and DHA to be used by the body, and the conversion rate is ineffi cient. The benefi ts associated with Omega-3 EPA/DHA, including heart function, infant brain development, and general wellness at all stages of life, have been well-documented in the mainstream media, which has translated into consumer demand. In 2010, Omega-3 was one of the top 5 ingredients consumers looked

According to a new report from market analysts Frost & Sullivan, the Omega-3 food ingredients category will According to a new report from market analysts Frost & Sullivan, the Omega-3 food ingredients category will grow between 19 and 38 percent until 2015. For an ingredients category that has seen exponential growth to

What is it about Omega-3 that has consumers demanding more and looking for new ways to increase their intake? A renewed focus on the connection between health and diet, proven Omega-3 health claims, and innovative technologies for incorporating

grow between 19 and 38 percent until 2015. For an ingredients category that has seen exponential growth to According to a new report from market analysts Frost & Sullivan, the Omega-3 food ingredients category will

31 AgroFOOD industry hi-tech - November/December 2011 - vol 22 n 6

PRODUCT FOCUS

The Powder-loc™ technology has been used to add ONC’s MEG-3™ food ingredient to foods including bread, milk, yogurt, orange juice and nutrition bars. As technology grows more sophisticated, there are multiple options for adding Omega-3 EPA/DHA to a food product. ONC, the world’s largest EPA/DHA solutions provider, also offers MEG-3™ emulsion technology and MEG-3™ purifi ed food grade oil as alternative solutions along with Powder-loc™.

THE FUTURE OF OMEGA-3 EPA/DHA

Around the world, experts are working to inform the public about the growing Omega-3 defi ciency. In Europe, EFSA recommends 250 of EPA/DHA mg per day for adults. More global authorities are expected to follow suit with daily recommended intakes. In Asia, a group of health experts have launched the Omega-3 Academy Asia to educate the public about the importance of Omega-3 in the diet.Numerous studies have suggested positive effects of Omega-3 EPA/DHA on health issues ranging from cancer, arthritis and joint pain, Alzheimer’s disease and dementia, depression and anxiety, healthy pregnancy, chronic heart diseases and more. The more consumers learn about Omega-3, the more they want to increase their intake. As the health benefi ts continue to be studied and health claims continue to be approved by global authorities, the growth of Omega-3 EPA/DHA food ingredients shows no signs of slowing.

pain, Alzheimer’s disease and dementia, depression and anxiety, healthy pregnancy, chronic heart diseases and more. The more consumers learn about Omega-3, the more they want to increase their intake. As the health benefi ts continue to be studied and health claims continue to be approved by global authorities, the growth of Omega-3 EPA/DHA food ingredients shows no signs of slowing.

31AgroAgroA FOOD industry hi-tech - November/December 2011 - vol 22 n 6

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Polyphenols from Adansonia DigitataExtraction, antioxidant analysis and total phenols contentSILVIA VERTUANI1,2*, EMANUELA SCALAMBRA1, SONIA MOLESINI2, LISA BUZZONI2, ELISA DURINI1, GIANNI SACCHETTI3, STEFANO MANFREDINI1,2**Corresponding authors1. University of Ferrara, Dept. of Pharmaceutical Sciences, via Fossato di Mortara 17-19, Ferrara, 44100, Italy2. University of Ferrara, Ambrosia lab, via Mortara 171, Ferrara, 44121, Italy3. University of Ferrara, Dept. of Biology and Evolution, Sect. Agro-technological and Pharmaceutical Resources (Agri Unife), C.so Ercole I d’Este 32, Ferrara, 44100, Italy

Peer-reviewed scientific article

Stefano ManfrediniSilvia Vertuani

KEYWORDS: Adansoni Digitata, antioxidant activity, polyphenols, red fibre.

ABSTRACT: With the aim to confirm important nutritional properties, we here report the results obtained from baobab plant tissues analysis (ORAC, DPPH, FRAP). The micronized red fibre display the highest antioxidant activity, among the tested samples in all performed assays; methanolic extracts of this fibre (ME and HME) were prepared and tested in comparison to selected plant extracts by ORAC, DPPH, FRAP and PCL assays, furthermore the total phenols content of ME and HME was measured by Folin-Ciocalteu analysis and characterized by RP-HPLC. HME extract revealed higher antioxidant activity than Blueberry extract (1 percent) in all performed texts and comparable antioxidant activity to that of Pomegranate extract (40 percent) in ORAC and DPPH assay; these results are probably due to the high total phenols content (708 ± 14.2mgGAE/g) of the extract.

INTRODUCTION

Antioxidants, because of their benefi cial effect on health issues (1-8).and their involvement in prevention of oxidation reactions of foods, pharmaceuticals and cosmetics, represent an interesting study target. Currently to counteract oxidation reaction in foods and cosmetics synthetic compounds, like butylatedhydroxyanisole (BHA) and butylatedhydroxytoluene (BHT), are commonly used. However, with regard to the safety of these synthetic antioxidants the literature, even documenting confl icting opinions, often reports side effects (9-10). These evidences along with the attention of the consumers, increasingly focused on safe and possibly natural antioxidants, have fostered the research on plant sources. In this context baobab (Adansonia Digitata L.) a deciduous tree, of Bombacaceae family, native of central Africa or other tropical climates, has attracted our interest since the year 2000. Baobab produces a nut-type fruit internally splitted into small fl oury, dehydrated and powdery slices including multiple seeds and fi laments, the red fi bre. In Africa, baobab fruit is used as food or natural refreshing drink; leaves, bark and fruits of baobab are differently used for medicinal purposes (11, 12). In 2008, also based on our efforts on this fi eld, the European Union has approved baobab fruit as a food ingredient under the EU’s food legislation, recognizing benefi t of baobab consumption (13). Studies prompted from the ethno-pharmacological usage of baobab, suggest that antioxidant compounds in baobab have a pivotal role in determining benefi cial effects on human health (14, 15). In this regard, we have recently reported the preliminary results of a study in which several baobab constituent have been evaluated by photochemiluminescence (PCL) for their radical scavenging properties against superoxide anion, in comparison with common fruit species with recognized antioxidant power (16). Almost all the investigated baobab products were featured of high integral antioxidant capacity (IAC), and in case of pulp fruit also of high vitamin C concentration (16). The observation that, notwithstanding the high ascorbic acid content, when the fruit was left opened to the air the pulp remained whitish for long time, whereas the pale brown fi bre network in the nut

became rapidly reddish, suggested us the presence of other sacrifi cial components that may act as natural preservatives toward ascorbic acid oxidation. Taking these suggestions, we started the present investigation with the aim to provide further evidences to the antioxidant properties of the plant by the application of PCL complementary analysis methods such are, DPPH, ORAC and FRAP assays. After that, we directed our attention to the study of red fi bre, because of its high antioxidant activity. Methanolic extracts of this fi bre were prepared and next assayed by Folin-Ciocalteu method and antioxidant analysis; fi nally the different polyphenols present in the extracts were identifi ed by RP-HPLC coupled with diode array detector and quadrupole mass spectrometer.

MATERIALS AND METHODS

Samples of Baobab fruit red fi bre were supplied from Baobab Fruit Company Senegal, Thies, Senegal. Other study samples were supplied by A.C.E.F., Fiorenzuola d’Arda, Italy. Reactants, solvents and standards samples were purchased from Sigma-Aldrich, Milan, Italy and Carlo Erba Reagenti, Milan, Italy. PCL Kits (ACL) were purchased from Analitik Jena AG, Jena, Germany. Trolox [(S)-(2)-6-hydroxy-2,5,7,8-tetramethyl-chroman-2-carboxylic acid] (no. 39,192-1) was purchased from Sigma-Aldrich, Taufkirchen, Germany.Samples absorbance measurement (DPPH, FRAP and Folin-Ciocalteu assays) were carried out on a UV-VIS spectrophotometer ThermoSpectronic Helios g, Cambridge, United Kingdom.

Extraction proceduresMethanolic Extract (ME). 50 g of micronized red fi bre was mixed with 500 mL of methanol under argon atmosphere for 1 h at room temperature. The sample was then fi ltered and the pellet subjected to two further extractions. The obtained supernatants fractions were combined dried under vacuum at low temperature (< 35°C). The achieved methanolic extract (ME) amount was, on average, the 35-40 percent of the starting material.

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concentration and the absorbance was measured by a spectrophotometer UV-VIS at 517 nm, IC50 values expressed as μg/mL were determined by linear regression analysis of the results obtained at different sample concentrations.

3) Oxygen Radical Absorbance Capacity (ORAC ) assay. This test was carried out on a Fluoroskan FL® ascent (Thermo Fisher Scientifi c, Inc. Waltham, MA) following a procedure modifi ed by us (21) and based on a work of Hong et al. (22). Briefl y, in the fi nal assay mixture (0.2 mL total volume), fl uorescein sodium salt (85 nM) was used as a target of free radical attack with 2,2’-azobis(2-amidino-propane) dihydrochloride (AAPH) as a peroxyl radical generator. Trolox was used to achieve a calibration curve. The tested compounds were dissolved in a phosphate buffer solution (pH=7,4) and prepared immediately before the experiments. The fl uorescence measurements, carried out at 37°C were recorded at 5 min intervals up 30 min after the addition of AAPH. The ORAC values, calculated as difference of the areas under the quenching curves of fl uorescein between the blank and the sample, are expressed as µmol of Trolox per gram of product.

4) Ferric reducing ability of plasma (FRAP) assay. The ferric reducing ability was measured according to a modifi ed protocol described by Guihua and co-workers (23). Samples were dissolved in the selected solvent (water and/or methanol). The reagent for analysis was freshly prepared by mixing the following solutions in the reported ratio 10/1/1 (v:v:v) i) 0.1 M acetate buffer pH 3.6, ii) TPTZ 10 mmol/L in 40 mmol/ HCl, iii) ferric chloride 20 mmol/L. To a 1.9 mL of reagent were added 0.1 mL of sample extract or solvent when blank was performed. Readings at the absorption maximum (593 nm) were taken after 30 min. using a UV-VIS spectrophotometer. Trolox solution was used to perform the calibration curves. The FRAP values are expressed as μmol equivalents of Trolox per gram of product.

Statistical evaluationsThe analysis were carried out in three replicates, average and statistical signifi cance (Student’s t test; P≤0.05) were given for all data collected. One-way ANOVA and LSD post hoc Tukey’s honest signifi cant difference test were used for comparing the bioactive effects of different samples. All computations were made using the statistical software STATISTICA 6.0 (StatSoft Italia srl).

HPLC AnalysisA Shimadzu (SCL-10Avp) liquid chromatography system equipped with diode array detector (DAD) SPD-M10Avp and quadrupole mass spectrometer (Shimadzu LCMS QP8000a) with an APCI interface was used. Separation was performed on a 250 x 4.6 mm, 80 Ǻ, Phenomenex Hydro-RP column at 25°C. A gradient consisting of solvent A (acetic acid 0.05 percent in water) and solvent B (methanol) was applied at a fl ow rate of

HydrolizedMethanolic Extract (HME).5 g of ME were treated with 100 mL of sodium hydroxide solution (4 N) and keep on stirring for 60 minutes at room temperature. The mixture was then acidifi ed with hydrochloric acid 37 percent until pH 2 and then extracted for three times with ethyl acetate. The organic fractions were combined, dried on magnesium sulphate anhydrous a fi nally taken to dryness under vacuum. Hydrolized methanolic extract (HME) amount was, on average, the 20-25 percent of the starting material.

Purifi cation of extracts2 g of the extract (ME or HME) were solubilized in methanol, absorbed on silica gel (Macherey Nagel 0,63-0,20 mm (70-230 mesh) and purifi ed on a glass column (5x 50 cm) fi lled with 120 g of silica gel. Elution was performed using a linear gradient of dichloromethane/methanol from 10/0 to 8/2, v/v. The most signifi cant fractions (A, B, C, D, E), as emerged by HPLC analysis, were obtained as follows. Fraction A collecting fractions (400 mL) during the elution of 100 percent dichloromethane (10/0 dichloromethane/methanol); fraction B collecting fractions (400 mL) during the elution of the 9.8/0.2 dichloromethane/methanol mixture; fraction C collecting fractions (400 mL) during the elution of the 9.6/0.4 dichloromethane/methanol mixture; fraction D collecting fractions (400 mL) during the elution of the 9/1 dichloromethane/methanol mixture; fraction E collecting fraction (400 mL) during the elution of the 8/2 dichloromethane/methanol mixture.

Folin-Ciocalteu assayAll the extracts were evaluated for polyphenols content by the Folin-Ciocalteu method (17).Gallic acid was used as standard to obtain a calibration curve. A 1.5 mL aliquot of water-diluted Folin-Ciocalteu reagent (1/15) was added to the dilute extracts (20 mL). The mixture was incubated for 5 min at room temperature and 300 mL of sodium carbonate solution (200 g/L) was added. The mixture was then incubated for further 90 min at room temperature and the absorbance was measured at 765 nm by a UV-VIS spectrophotometer, against a blank similarly prepared, containing distilled water instead of extract. The results are expressed as milligrams of gallic acid equivalent per gram of red fi bre (mg GAE/g of fi bre).

Antioxidant capacity assaysVegetable materials and extracts were submitted to the following methods in order to determine their antioxidant activity. 1) Photochemiluminescence (PCL) assay. This analysis

involves the photochemical generation of superoxide free radical (O2) combined with chemiluminescence detection (18). The PCL method was carried out as described by Popov and Lewin (19); it can be conducted by two different protocols ACW and ACL, which permit the measurement, respectively, of the antioxidant capacity of the water- and lipid-soluble components; in this study, measurements were conducted using the ACL protocol. An exact quantity of Adansonia Digitata extract or fruit extract samples was accurately solubilized in methanol or methanol/water 1/1 and properly diluted with Reagent 1 of ACL. A 2.30mL portion of reagent 1 (solvent and dilution reagent), 0.2 mL of reagent 2 (buffer solution), 25 mL of reagent 3(photosensitizer), and from 5 mL to 25 mL of standard trolox solution 0.1mM (to obtain the calibration curve) or sample solution were mixed and measured by means of Photochem®. Results are expressed as μmol equivalents of Troloxper gram of product.

2) 1,1-diphenyl-2-picryl-hydrazyl radical (DPPH) assay. It was performed according to the method described by Wang and co-workers (20). To a DPPH methanolic solution (1.5 mL) was added 0.750 mL of extracts at different

250 x 4.6 mm, 80 Ǻ, Phenomenex Hydro-RP column at 25°C. A gradient consisting of solvent A (acetic acid 0.05 percent in water) and solvent B (methanol) was applied at a fl ow rate of

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temperature, the best performance was achieved at room temperature. In fact, at higher temperature, even shorting the times (20 min), a decrease in the amount of total phenolos was observed, probably due to partial degradation of these molecules. Unexpectedly, the use of ultrasounds, in order to shorten extraction time and to enhance yield, did not refl ect a

signifi cant effi ciency improvement. A second extract was then prepared submitting ME to a basic hydrolysis, this extract was also analysed by the Folin-Ciocalteu assay; the result evidenced, as expected, that the total polyphenols in hydrolysed extracts were in higher amount than in non-hydrolysed ones (Table 3 HME: 708 mgGAE/g; MRE: 383 mgGAE/g). The ME and the HME extracts were also analysed for the radical scavenging activity by the ORAC, DPPH, FRAP and PCL assays together with several plant or fruit extracts known for their antioxidant properties. In all performed tests ME and HME extracts showed an antioxidant capacity higher than red vine, blueberry (1 percent anthocyanosides) and black currant extracts (Table 3). Moreover HME and ME extracts showed also appreciable antioxidant capacity in ORAC and DPPH assay if compared to pomegranate extract (standardized in 40 percent ellagic acid) and green tea extract (70 percent polyphenols), both characterized by a well-known radical scavenger activity (Table 3). With the exception of the PCL analysis, HME and ME provided also best results than BHT in all performed assays.

1.0 mL/min as follows: 0-5 percent B linear from 0 to 2 min, 5-25 percent B linear from 2 to 10 min, 25-40 percent B linear from 10 to 20 min, 40-50 percent B linear from 20 to 30 min, 50-100 percent B from 30 to 40 min, followed by washing with methanol and re-equilibration. Samples were dissolved in 0.05 percent acetic acid in water/ methanol 1:1, and 40 µl of this solution was injected in the column, after fi ltering by a 0.45 µm fi lter; HPLC fi lters were purchased from Chemtek Analitica, Bologna, Italy. The detection condition was 270 nm. In addition to their UV spectra, the identifi cation of phenolic compounds was also carried out by mass spectrometry coupled to HPLC. The APCI parameters were as follows: negative mode APCI, full scan, APCI temperature 400°C, CDL temperature 250°C, CDL voltage -25V .

RESULTS AND DISCUSSION

We recently investigated baobab derivatives by photochemi luminescence (PCL) and all investigated tissues, in particular the fruit fi bres, presented an integral antioxidant capacity (IAC) higher than compared antioxidants rich fresh fruit (16). In order to give more consistences to the obtained data, additional investigations have been here performed by the use of further antioxidant assays. With the exception of the baobab seed powder and baobab seeds peel, all examined baobab derivatives showed good antioxidant potency in the performed tests (Table 1), in particular red micronized fruit red fi bre displayed best results in all performed assays.Based on their widespread presence in vegetables, we hypothesized that polyphenols could play an important role in determining the antioxidant activity of baobab red fi bre. Our efforts were directed to the development of an extraction method that would ensure high effi ciency in terms of extracted polyphenols. During this phase, the infl uence of the solvent, temperature and the use of sonication equipment were investigated to maximize the yield with the best time-saving procedure (Table 2). The marker employed, to measure extraction effi ciency in each experiment, was the total phenols amount, determined with the Folin-Ciocalteu method. Data analysis showed that the most signifi cant variable was the kind of solvent employed. Methanol, resulted more effi cient than acetone and methylene chloride at the same condition. Considering the time of extraction, the most reasonable option was to select 60 minutes because the increase of effi ciency at longer time was not signifi cant. Regarding the extraction

Table 1. Antioxidant capacity assays of baobab derivatives.a < LOQ (Limit Of Quantification)

Table 2. Influence of solvent and operative conditions on the extraction yield of phenolic compounds from baobab red fiber samples. Total amount of polyphenols was determined with the Folin-Ciocalteu method on the extracts obtained from a single 1 hour extraction. *GAE= gallic acid equivalent

Table 3. Antioxidant activity and total polyphenols evaluation of ME, HME and selected extracts. 1Extract standardized in 1% and 25% anthocyanosides respectively; 2Extract standardized in 70% polyphenols; 3Extract standardized in 40% of ellagic acid; 4< LOQ (Limit Of Quantification)

Figure 1. ME chromatogram by HPLC-DAD at 270 nm.

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and hydroxytyrosol (27). The chromatogram in Figure 3, shows a satisfactory resolution for all standard compounds. Although ME and HME extracts were both analysed by HPLC, the identifi cation of polyphenols was fi nally performed only on the HME fractions B and D because of the higher polyphenols content detected and of the better chromatograms resolution. Peak 1 for example (Figure 4) was identifi ed as gallic acid by comparison of Rt (9.99 min), UV spectra (maximum at 270 nm) and MS spectra (a quasi-molecular ion [M-H]+ at m/z 169.2) with those of an authentic sample (Table 4). In the same way the molecular ion at m/z 181.1, detected on the peak 7, was identifi ed as homovanillic acid.The Rt, UV/VIS spectra and molecular ions of the peaks 10 and 11 matched those of the polyphenols p-coumaric acid (m/z 163.1) and ferulic acid (m/z 193.1). Peak detected at 37.2 min, resulted corresponding to that of the cinnamic acid standard (Figure 5, Table 4).

In the analysed samples, it was not possible assert or exclude the presence of further polyphenolic molecules such as vanillic acid, o-coumaric acid, tyrosol and pyrocathecol. In fact, for these compounds only two of the three selected parameters (Rt and UV spectra or Rt and MS spectra) matched those of the polyphenolic standards (data not

The antioxidant activity of HME, higher in all tests than ME, as well as increased total content of phenols, suggested to us that the basic hydrolysis promotes the release of polyphenols present into the starting material in complexed form. This result was confi rmed by HPLC analysis; the chromatograms comparison displayed an increase of polyphenols in HME compared with ME extract, together with the improvement of the chemicals detection (Figure 1 and Figure 2). The cleavage of the ester bonds greatly simplifi es the analysis by reducing the number of derivatives and increases stability and reproducibility of the sample.Since the identifi cation of peaks is a diffi cult task considering the number of components and complexity of plant samples, different methods were explored to fractionate the crude extracts (ME and HME) as well as to remove undesired interfering components. Several purifi cation methods such as the liquid-liquid extraction, the solid/liquid extraction, the purifi cation on SPE cartridges and the elution through column chromatography have been thoroughly investigated. The resulting mixtures were all analysed by HPLC for qualitative determination. Best results were obtained from column chromatography fractionation and particularly by using a linear gradient of organic solvents (dichloromethane/methanol, 10/0 to 8/2, v/v).The characterization step was carried out comparing the chromatographic data of the obtained mixtures with those of a set of standard polyphenols selected because of their biological signifi cance, recurrence in vegetable extracts and commercial availability (24-26). The polyphenolic structures selected were: trans-cinnamic acid, p-coumaric acid, caffeic acid, ferulic acid, o-coumaric acid, pyrocathecol, p-hydroxybenzoic acid, vanillic acid, gallic acid, protocatechuic acid, syringic acid, tyrosol, homovanillic acid

Figure 2. HME chromatogram by HPLC-DAD at 270 nm.

Figure 3. Fractionament of the standard phenolic compounds by HPLC-DAD at 270 nm. Peak numbers: (1) gall ic acid; (2) hydroxytyrosol; (3) protocatechuic acid; (4) pyrocathecol; (5) tyrosol; (6) p-hydroxybenzoic acid; (7) homovanillic acid; (8) vanillic acid and caffeic acid; (9) syringic acid; (10) p-coumarin acid; (11) ferulic acid; (13) o-coumaric acid; (15) cinnamic acid. Peak numbers 12, 14 and 16 are degradation products of hydroxytyrosol.

Table 4. Phenolic acids identified by HPLC-DAD/APCI-MS in baobab red fibre (λmax= 270 nm).

Figure 4. HME chromatogram after purification by chromatography on silica gel (Fraction D). Peak numbers are referred to Figure 3.

Figure 5. HME chromatogram after purification by chromatography on silica gel (Fraction B). Peak numbers are referred to Figure 3.

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shown). We have speculated that the reasons of this result could be correlated to interference which makes impossible to perform an accurate UV spectra or does not consent compound ionization. Further studies are required to better investigate the presence of these and other molecules in the baobab red fi bre.

CONCLUSION

We have comparatively examined several tissues from the baobab plant and, to the best of our knowledge, this is the first report of analysis on the constituents of baobab red fibre using a simple, direct and rapid RP-HPLC method with concomitant evaluation of antioxidant capacity of crude fractions by four different complementary techniques. The results of this study correlate baobab red fibre antioxidant activity to the presences of polyphenols and, in our opinion, also confirms the hypothesis that they may work as sacrificial molecules in preserving pulp integrity upon fruit storage and even after exposure to light and air. It was also possible to obtain red fibre extracts, rich in polyphenols, and with increased antioxidant activity compared to the parent fibre. HME was the most interesting extract exhibiting high antioxidant capacity by the presence of not linked polyphenols, deriving from the hydrolysis process. In addition, this extract showed an antioxidant potency comparable to that of BHT in DPPH and FRAP tests and clearly higher in ORAC test (Table 3). The high antioxidant activity of HME deserves further interest and supports the baobab fruit as a valuable source of functional molecules. Furthermore this data confirm the potential of the fruit and other plant tissues (leafs) as nutrient in food indust ry.

AKNOWLEDGMENTS

Authors wish to thank Alberto Casolari for careful technical assistance. This work was supported by Ambrosialab srl with 2008 and 2009 grants and lab facilities.

REFERENCES AND NOTES

1. H. Xiuzhen, L. Hongxiang et al., Int. J. Mol. Sci., 8, pp. 950-988 (2007).2. L. Badimon, T. Padro et al., Cardiovascular Therapeutics, 28(4), pp. 202-215

(2010).3. C.S. Yang, X. Wang, Nutrition and cancer; 62(7), pp. 931-937 (2010).4. S. Pinto Mda, K. Shetty et al., J. Med. Food., 13(5), pp. 1036-1044 (2010).5. R. Casado, A. Landa et al., Pharm Biol., 49(6), pp. 620-626 (2011).6. Q. Meng, R. Ruan et al., Free Radic. Biol. Med., 44(6), pp. 1032-1041 (2008).7. H. Masaki, Journal of Dermatological Science, 58, pp. 85-90 (2010).8. A.T. Diplock, G. Crozier-Willi et al., Br J Nutr., 80(Suppl 1), S77–S112 (1998).9. Y.F. Sasaki, A. Kamaya et al., Mutat Res Genet Toxicol Environ Mutagen.,

519(1-2), pp. 103-119 (2002).10. R. Kahl, H.Z. Kappus, Lebensm Unters Forsch, 196(4), pp. 329-338 (1993).11. I.C. Obizoba, J.U. Anyika, Plants Foods Hum Nutr., 46, pp. 157-165 (1994).12. J. Kerharo, J.G. Adam, Plantes Médicales et Toxiques, Editions Vigot Frères,

Paris (1974).13. Offi cial Journal of the European Union, Commission Decision 2008/575/EC.14. F.M. Ramadan, S.A. Harraz, Fitoterapia, 65, pp. 418-422 (1994).15. A. Tal-Dia, O. Sarr et al., Dakar Med., 42, pp. 68-73 (1997).16. E. Besco, S. Manfredini et al., Food Chem., 102, pp. 1352-1356 (2007).17. V.L. Singleton, J.A. Rossi, Am J Enol Vitic., 16, pp. 144-158 (1965).18. G. Sacchetti, M.V. Muzzoli et al., Food Chem., 91, pp. 621-632 (2005).19. a) I. Popov, G. Lewis, Method Enzymol., 300, pp. 437-456 (1999); b) I. Popov,

G. Lewis et al., Biomedica Biochimica Acta., 46(11), pp. 775-779 (1987).20. M. Wang, M. Rangarajan et al., Agric Food Chem., 46, pp. 4869-4873 (1998).21. F. Pessina, G. Sgaragli et al., Naunyn Schmiedebergs Arch Pharmacol.,

370, pp. 521-528 (2004).22. W. Hong, RL. Prior et al., J Agric Food Chem., 44, 701-705 (1996).23. X. Guihua, L. Donghong et al., Agric Food Chem., 55(2), pp. 330-335 (2007).24. H.K. Obied, M.S. Allen et al., J Agric Food Chem., 53, pp. 823-837 (2005).25. N. Allouche, I. Fki et al., J Agric Food Chem., 52, pp. 267-273 (2004).26. L. Lesage-Messen, D. Navarro et al., Food Chem., 75, pp. 501-507 (2001).27. P.G. Baraldi, D. Simoni et al., Liebigs Ann Chem., 4, pp. 684-686 (19 83).

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sGreen tea polyphenolsprovide photoprotection and improve physiological parameters of human skinULRIKE HEINRICH1*, HAGEN TRONNIER1, SILKE DE SPIRT2, WILHELM STAHL2

*Corresponding author1. Universität Witten-Herdecke, Institut für Experimentelle DermatologieAlfred-Herrhausen-Str. 44, Witten, 58455, Germany2. Heinrich-Heine-Universität Düsseldorf, Institut für Biochemie und Molekularbiologie I, Medizinische FakultätP.O. Box 101007, Düsseldorf, 40001, Germany

Given the results of previous studies, there is strong evidence to support the concept that the consumption of dietary flavonoids from tea contributes to photoprotection and improves skin quality.

METHODS

The objective of the study was to determine photoprotection as well as changes in skin parameters during the intake of a green tea beverage. Hydration properties, transepidermal water loss (TEWL), changes of skin surface (SELS), skin elasticity, skin thickness and density, capillary blood flow and serum flavanol levels were determined during the study. All results were statistically analysed and compared to the placebo group.Photoprotection measurements were performed by determining reducing UV-induced erythema formation after irradiation (1.25 MED) with a solar simulator. The erythema intensity was determined measuring redness of the skin (a-values) using the Minolta Chromameter CM 300 (Ahrensburg, Germany). The ∆a-value (red/green-axis) is a measure for reddening (erythema). The respective a-values, determined 24 h after irradiation, were compared between wk 0, wk 6 and wk 12 of the study, decreasing ∆a-values indicates a photoprotective effect.Hydration measurements were carried out with the Corneometer CM 825® prior to and during the study. Transepidermal water loss (barrier function of the skin) was measured with the Tewameter®, skin surface (SELS) with the Visioscan®, skin elasticity with the Cutometer® (Courage & Khazaka Electronics, Cologne, Germany).Skin thickness and density were determined by ultrasound measurements (B-Scan, Dermascan C®, Cortex Technology, Denmark), capillary blood flow was assessed by the O2C® device (Lea instruments, Giessen, Germany).Additionally, blood samples were collected and analysed by

HPLC for selected polyphenols at all measuring points.The study was designed as a monocentric,

double-b l ind, p lacebo-contro l led appl icat ion test to invest igate

photoprotective effects and improvement of different skin parameters during intake of a green tea beverage.

INTRODUCTION

Several antioxidants including flavanols, carotenoids, tocopherols, vitamin C applied systemically or topically as enriched foods and supplements have been demonstrated to provide photoprotection (1-3).Flavonoids comprise a group of secondary plant constituents which are widely distributed in the nature and are available from a variety of dietary sources such as cocoa, green tea, soy, berries or other fruits (4). Flavonoid-containing phytomedicals are used as anti-inflammatory and anti-allergic remedies and a flavonoid-rich diet is suggested to play a role in the prevention of several kinds of cancer and cardiovascular disorders. Many of the alleged effects have been linked to the antioxidant properties of flavonoids, however, they also exhibit other biological benefits (5).In a former study with high and low flavanol cocoa products it has been shown that ingestion of dietary flavanols from cocoa contributes to endogenous photoprotection and improves dermal blood circulation (6, 7). Furthermore, cocoa flavanols had a positive influence on cosmetically relevant parameters of skin surface and hydration. In vitro and animal studies provided evidence that tea flavanols, when applied orally or topically, ameliorate adverse skin reactions following UV exposure, including skin damage, erythema and lipid peroxidation (8). Topical application of green tea polyphenols to human skin inhibited the UVB-induced erythema response and decreased the formation of cyclobutane pyrimidine dimers in skin, both in epidermis and dermis (9). Pre-treatment of skin with green tea extracts decreased the number of sunburn cells after exposure to solar simulated radiation with 2 MED and protected epidermal Langerhans cells from UV damage.Thus, green tea polyphenols applied topically have been

shown to protect DNA and prevent other damaging effects of UV light such as sunburn response, immunosuppression

and photoaging of the skin (10).

ABSTRACT: In a recent study 60 female volunteers (40-65 years) were randomly distributed into an intervention or control group (13). Over a period of 12 weeks the participants consumed a beverage with green tea polyphenols, providing 1402 mg total catechins/day or a matched control beverage. Photoprotection, skin structure and function were measured at baseline (wk 0), wk 6 and wk 12. Following exposure of skin to 1.25 minimal erythemal dose (MED) of radiation from a solar simulator, UV-induced erythema was significantly decreased in the intervention group. Several parameters related to skin structure and function were improved including elasticity, density, roughness, scaling and water homeostasis. Long-term intake of the green tea polyphenol beverage increased blood flow in the skin.

Ulrike Heinrich

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Hydration measurements were carried out with the Corneometer CM 825® prior to and during the study. Transepidermal water loss (barrier function of the skin) was measured with the TewameterVisioscan®, skin elasticity with the CutometerKhazaka Electronics, Cologne, Germany).Skin thickness and density were determined by ultrasound measurements (B-Scan, Dermascan CDenmark), capillary blood flow was assessed by the O2Cdevice (Lea instruments, Giessen, Germany).Additionally, blood samples were collected and analysed by

HPLC for selected polyphenols at all measuring points.The study was designed as a monocentric,

double-b l ind, p lacebo-contro l led appl icat ion test to invest igate

photoprotective effects and

green tea polyphenols to human skin inhibited the UVB-induced erythema response and decreased the formation of cyclobutane pyrimidine dimers in skin, both in epidermis and dermis (9). Pre-treatment of skin with green tea extracts decreased the number of sunburn cells after exposure to solar simulated radiation with 2 MED and protected epidermal Langerhans cells from UV damage.Thus, green tea polyphenols applied topically have been

shown to protect DNA and prevent other damaging effects of UV light such as sunburn response, immunosuppression

and photoaging of the skin (10).

Peer-reviewed scientific article

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PolyphenolsThe data from plasma analyses showed that the biologically active compounds were absorbed and that the organism was exposed to green tea polyphenols. Exposure correlated well with biological effects on skin.Flavanoids do not accumulate in blood and thus the concentration-time course is similar after single or multiple dosing. Catechins were analysed by HPLC. EGCG was the dominating flavonoid in the green tea beverage and serum levels of this compound were elevated significantly (p<0.05). Plasma levels were in the range of those described in the literature (11).

CONCLUSION

Numerous studies investigating the effect of antioxidants in human health have demonstrated that a balanced nutritional intake of antioxidants improves skin physiological parameters. Maintaining skin integrity is vital to skin function and appearance and requires an optimal supply of nutrients. Antioxidants from fruits and vegetables as well as ingestion of green tea polyphenols improve skin texture and elasticity as well as skin hydration and decrease transepidermal water loss (12, 13). Improvements of skin structure may be related to flavanol-mediated increases in cutaneous blood flow. Microcirculation is important for nutrient and oxygen supply of the skin and an improved delivery likely affects skin condition and appearance. In the present study cutaneous blood flow increased in volunteers supplemented for 12 weeks with a beverage enriched with green tea flavanols. In accordance to our experiments Chiu and colleagues found that a combination of topical and oral green tea extract supplementation significantly increased skin elastin content of women after 8 weeks (14). However, the daily consumption of nutritional supplements has to be adjusted to the recommendations of a daily intake of antioxidants in the range of physiological concentrations to avoid adverse effect due to an overdose of a single component (15). In summary, the present study shows that constituents of green tea can protect skin against UV irradiation and improve skin quality. Regular consumption of a beverage rich in tea flavanols contributes to photoprotection and helps maintaining skin structure and function.

ACKNOWLEDGEMENTS

We thank B. Garbe and M. Wiebusch for technical assistance, A. Grieger for help with the statistical evaluation.

REFERENCES AND NOTES

1. A.T.Dinkova-Kostova, Planta Med., 74(13), pp. 1548-1559 (2008).2. H. Sies, W. Stahl, Annu Rev Nutr., 24, pp. 173-200 (2004).3. J.A. Nichols, S.K.Katiyar, Arch Dermatol Res., 302(2), pp. 71-83 (2010).4. C. Manach, A. Scalbert et al., Am J Clin Nutr., 79(5), pp. 727-747

(2004).5. D.E. Stevenson, R.D.Hurst, Cell Mol Life Sci., 64(22), pp. 2900-2916

(2007).6. U. Heinrich, K. Neukam et al., J Nutr., 136(6), pp. 1565-1569 (2006).7. K. Neukam, W. Stahl et al., Eur J Nutr., 46(1), pp. 53-56 (2007).8. S.K. Katiyar, A. Perez et al., Clin Cancer Res., 6(10), pp. 3864-3869

(2000).9. S. Hsu, J. Am Acad Dermatol., 52(6), pp. 1049-1059 (2005).10. N. Yusuf, C. Irby et al., Photodermatol Photoimmunol Photomed.,

23(1), pp. 48-56 (2007). 11. H.H. Chow, I.A. Hakim et al., Clin. Cancer Res., 11, pp. 4627-4633 (2005).12. S. De Spirt, H. Sies et al., Skin Pharmacol Physiol., 25(1).pp 2-8 (2012).13. U. Heinrich, C.E. Moore et al., J. Nutr., 141(6), pp. 1202-1208 (2011).14. A.E. Chiu, J.L. Chan et al., Dermatol Surg., 31, pp. 855-860 (2005).15. J. Lademann, A. Patzelt et al., Skin Pharmacol Physiol., 24, pp. 269-

273 (2011).

Descriptive statistics (mean, standard deviation, minimum, lower quartile, median, upper quartile and maximum) were calculated for all parameters and all measuring time points (wk 0, wk 6 and wk 12). Pre-post differences were calculated and analysed descriptively for all parameters.Within the two treatment groups, each combination of two time points was compared using the Wilcoxon signed-rank test. For pre-post differences, each combination of two treatment groups was compared using the Wilcoxon rank-sum test.Percentual changes of all measured parameters were calculated and the p-values were determined at all measuring points (significant change (p-value < 0.05)).

RESULTS

The study showed that all above-mentioned parameters were influenced positively by the green tea beverage. All test results were statistically analysed and compared to the placebo group. The placebo group showed only minor or no positive effects over the test period. A photoprotective effect was demonstrated with a decrease of erythema by 25 percent 24 hours after UV irradiation with 1.25 MED. In the green tea group the absolute a-values were significantly lower after 6 and 12 wk of treatment than at the beginning of the study. No significant changes in the absolute a-values were found in the control group. Skin physiological parameters like skin hydration, barrier function and surface structure were improved. Data on ultrastructure (Figure 1) and elasticity suggest anti-aging effects of the green tea constitutents. Skin hydration was significantly elevated by 9 and 17 percent after 6 and 12 weeks of supplementation with green tea extract (p<0.05). Transepidermal water loss was decreased significantly by 6 and 12 percent, which points to an improvement of the barrier function of the skin.Skin density was significantly increased, whereas skin thickness was not affected. Among the surface parameters, evaluated with the SELS method (Visioscan), roughness, volume and scaling declined.In contrast to the green tea group only minor changes in roughness, scaling volume and hydration were measured in the placebo group. None of the other parameters showed effects under placebo treatment.In addition, capillary blood flow and haemoglobin saturation with oxygen were increased considerably. During 12 weeks of supplementation with green tea polyphenols a rise in dermal blood flow was observed. Blood flow increased significantly between 40 and 30 percent on week 6 and week 12 compared to baseline.

Figure 1. Skin density by means of ultrasound before and after 12 weeks of supplementation with a green tea beverage.

40 AgroFOOD industry hi-tech - November/December 2011 - vol 22 n 6

AgroFOOD industry hi-tech customer’s publications

PRODUCT FOCUS

INTRODUCTION

Thanks to years of research and close contacts with local farming communities around the world, Barry Callebaut

succeeded in developing a number of revolutionary techniques which yield cocoa of unprecedented quality and consistency. The result is a 100 percent natural chocolate with a harmony of pure tastes and rich aromas. Barry Callebaut aptly calls this range of chocolates “Terra Cacao”.

BACK TO THE ORIGIN

As its name suggests, everything begins for Terra Cacao at ground level with the selection

of the very best terroirs in the best countries and regions of origin. Barry Callebaut seeks out the

most favourable altitudes and fl avour-enhancing terroirs in equatorial regions where the soil is fertile

and farmers tend the trees with patience and respect. Only the very best fruits are picked

by hand at precisely the right moment, ensuring optimum ripeness and a

maximum of latent fl avours and aromas in the bean.

40 AgroAgroA FOOD industry hi-tech industry hi-tech - November/December 2011 - vol 22 n 6

INTRODUCTION

Thanks to years of research and close contacts with local farming communities around the world, Barry Callebaut

succeeded in developing a number of revolutionary techniques which yield cocoa of unprecedented quality and consistency. The result is a 100 percent natural chocolate with a harmony of pure tastes and rich aromas. Barry Callebaut aptly calls this range of chocolates “Terra Cacao”.

BACK TO THE ORIGIN

As its name suggests, everything begins for As its name suggests, everything begins for Terra Cacao at ground level with the selection

of the very best terroirs in the best countries and regions of origin. Barry Callebaut seeks out the

most favourable altitudes and fl avour-enhancing terroirs in equatorial regions where the soil is fertile

and farmers tend the trees with patience and respect. Only the very best fruits are picked

by hand at precisely the right moment, ensuring optimum ripeness and a

maximum of latent fl avours and aromas in the bean.

The purity of nature, brought to perfectionSOFIE DE LATHOUWER Barry Callebaut Belgium NV, Aalstersestraat 122 , B-9280 Lebbeke, Belgium Sofie_De_Lathouwer@barry-callebaut.comwww.barry-callebaut.com ; www.terracacao.com

41

PRODUCT FOCUS

A MAGICAL TRANSFORMATION

Once picked, the selected cocoa fruits are split open and the pulp containing the precious cocoa beans is removed. The pulp is then placed in wooden crates lined with banana leaves where naturally occurring micro-organisms weave their magic, creating the very fi rst fl avour precursors which have such a defi ning infl uence on the fi nished chocolate. Insights yielded from years of research have been pooled together to develop a revolutionary, 100 percent natural method of controlling and enhancing the fermentation process to awaken the fi nest aromas and fl avours in the bean. This method involves the addition of certain high-quality, naturally occurring ferments to ensure the right balance of micro-organisms and promote the growth of the right cultures during fermentation. The duration of the process is also carefully controlled and stopped at precisely the right moment to produce cocoa beans with an astonishing level of purity and unrivalled freshness, awakening even the most delicate and refi ned fl avour precursors in the cocoa beans.The fermented beans are then dried in the open air under the hot equatorial sun. Sun-drying is another critical link in the chain: it halts the fermentation process while also protecting the beans from mould or fungal growth. The process is also crucial in completing the development of the unique fl avours inside the bean. Again, the equatorial regions ensure optimum conditions and the right balance between an intense sun and humid air, resulting in a fi nal moisture content of maximum 8 percent without compromising the intensity and diversity of the Terra Cacao cocoa’s rich taste profi le.Because only the fi nest fruits are hand-picked for Terra Cacao cocoa and chocolate, the dried, fermented beans yielded by this process exhibit an unbelievable level of purity with as good as zero defects or off-fl avours. This means that very little if any grading or handpicking of dried Terra Cacao beans is required.

MASTER CRAFTSMANSHIPMASTER CRAFTSMANSHIP

The dried, fermented beans undergo mild, temperature-controlled roasting in their shells. Barry Callebaut’s expert chocolatiers’ apply The dried, fermented beans undergo mild, temperature-controlled roasting in their shells. Barry Callebaut’s expert chocolatiers’ apply the utmost precision to this critical fi rst stage of the chocolate-making process, determining the exact duration and temperature the utmost precision to this critical fi rst stage of the chocolate-making process, determining the exact duration and temperature required for the beans to release all their latent fl avours and aromas.required for the beans to release all their latent fl avours and aromas.required for the beans to release all their latent fl avours and aromas.required for the beans to release all their latent fl avours and aromas.The result is a cocoa liquor with a complex and delicate balance of fl avours. It is this precious liquid that is to become the heart and soul The result is a cocoa liquor with a complex and delicate balance of fl avours. It is this precious liquid that is to become the heart and soul The result is a cocoa liquor with a complex and delicate balance of fl avours. It is this precious liquid that is to become the heart and soul The result is a cocoa liquor with a complex and delicate balance of fl avours. It is this precious liquid that is to become the heart and soul The result is a cocoa liquor with a complex and delicate balance of fl avours. It is this precious liquid that is to become the heart and soul of Terra Cacao chocolate. Because the innovative, advanced fermentation method and sun-drying process produce cocoa beans of Terra Cacao chocolate. Because the innovative, advanced fermentation method and sun-drying process produce cocoa beans of Terra Cacao chocolate. Because the innovative, advanced fermentation method and sun-drying process produce cocoa beans of Terra Cacao chocolate. Because the innovative, advanced fermentation method and sun-drying process produce cocoa beans of Terra Cacao chocolate. Because the innovative, advanced fermentation method and sun-drying process produce cocoa beans with virtually zero defects or off-fl avours, the chocolate-making process can be refi ned in such a way as to allow the full breadth of with virtually zero defects or off-fl avours, the chocolate-making process can be refi ned in such a way as to allow the full breadth of with virtually zero defects or off-fl avours, the chocolate-making process can be refi ned in such a way as to allow the full breadth of with virtually zero defects or off-fl avours, the chocolate-making process can be refi ned in such a way as to allow the full breadth of with virtually zero defects or off-fl avours, the chocolate-making process can be refi ned in such a way as to allow the full breadth of fl avours to reach expression in the fi nal chocolate. There is no question of masking fl avours or rebalancing taste profi les, and only 100 fl avours to reach expression in the fi nal chocolate. There is no question of masking fl avours or rebalancing taste profi les, and only 100 fl avours to reach expression in the fi nal chocolate. There is no question of masking fl avours or rebalancing taste profi les, and only 100 fl avours to reach expression in the fi nal chocolate. There is no question of masking fl avours or rebalancing taste profi les, and only 100 fl avours to reach expression in the fi nal chocolate. There is no question of masking fl avours or rebalancing taste profi les, and only 100 percent natural ingredients are used. Everything is right there in the cocoa bean. percent natural ingredients are used. Everything is right there in the cocoa bean.

THE FINISHED PRODUCTTHE FINISHED PRODUCT

Barry Callebaut is justifiably proud of the achievement Terra Cacao represents. Years of research, Barry Callebaut is justifiably proud of the achievement Terra Cacao represents. Years of research, Barry Callebaut is justifiably proud of the achievement Terra Cacao represents. Years of research, Barry Callebaut is justifiably proud of the achievement Terra Cacao represents. Years of research, experimentation, trial and error have gone into perfecting new cultivation techniques yielding experimentation, trial and error have gone into perfecting new cultivation techniques yielding experimentation, trial and error have gone into perfecting new cultivation techniques yielding experimentation, trial and error have gone into perfecting new cultivation techniques yielding

vastly superior cocoa beans via 100 percent natural methods. Most importantly, Terra vastly superior cocoa beans via 100 percent natural methods. Most importantly, Terra vastly superior cocoa beans via 100 percent natural methods. Most importantly, Terra vastly superior cocoa beans via 100 percent natural methods. Most importantly, Terra Cacao is helping to build a more sustainable future for the cocoa industry at large. Cacao is helping to build a more sustainable future for the cocoa industry at large. Cacao is helping to build a more sustainable future for the cocoa industry at large. Cacao is helping to build a more sustainable future for the cocoa industry at large.

By improving the overall quality and productivity of their crops, local farmers are By improving the overall quality and productivity of their crops, local farmers are By improving the overall quality and productivity of their crops, local farmers are By improving the overall quality and productivity of their crops, local farmers are able to earn better incomes and thus a better livelihood for themselves and able to earn better incomes and thus a better livelihood for themselves and able to earn better incomes and thus a better livelihood for themselves and able to earn better incomes and thus a better livelihood for themselves and

their communities.Terra Cacao has been nominated for the FIE Confectionery Terra Cacao has been nominated for the FIE Confectionery Terra Cacao has been nominated for the FIE Confectionery Terra Cacao has been nominated for the FIE Confectionery

Innovation of the Year Award. The winner will be announced Innovation of the Year Award. The winner will be announced Innovation of the Year Award. The winner will be announced Innovation of the Year Award. The winner will be announced on 29 November 2011. on 29 November 2011. on 29 November 2011.

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BiotechnologyBiotech:

a direct or indirect solution to the agricultural economy?

GAYLE DE MARIAAgroFOOD industry hi-techgayle@teknoscienze.com

A recent study by the University of Reading (UK) revealed that European farmers are missing out on €443 and €929 million each year because they are not allowed to grow genetically modified (GM) crops. As of March 2011, in fact, only two GM crops have been approved for cultivation in Europe. The more widely grown of the two, MON810, is a type of maize that helps fight off a pest endemic to areas of Europe, the European maize borer. The other is a potato for industrial use called Amflora, approved in 2010. Its waxy starch content is useful for making paper, for example. However, several European Union (EU) member states, including Italy, have issued bans on cultivation of one or both of these crops approved at EU level. Despite bans on cultivation, the EU animal feed sector is highly dependent on agricultural commodities imports, many of which are GM. As of May 2011, a total of 36 GM crops were approved for import and processing and/or for food and feed in Europe. More than half of those crops were types of GM maize, and other crops included soybeans, rapeseed, sugar beets and cotton. 33 million tons of soya meal equivalents were imported in the 2008-09 season and four million tons of maize products were imported in the 2008-09 season), coming mainly from Brazil, Argentina and the US. As these exporting countries’ farmers have long benefited from cultivating the latest GM crops, they continually seek to grow new and effective GM crops once they are authorized to do so. The proportion of the total soybean crop which was GM in 2009 was 91% in the USA, 99% in Argentina and 69% in Brazil. While methods for segregating GM and non-GM material exist, it is difficult to maintain 100% purity in a lot. And it is here that we find the crux of the problem. Until July 2011, the EU prohibited the import of animal feed that contained any GM material that is not approved by the EU. Prior to commercialization, in fact, all new GM crops must be approved following extensive and rigorous testing to show they are safe as their non-GM counterparts. According to a recent report from the European Commission’s agricultural directorate, the EU takes much longer to approve a new GM trait compared to countries which export commodities to the EU. This has led to a situation where certain GM crops are fully approved in certain countries and not in others (so- called asynchronous authorizations). To overcome this situation, in July 2011 the EU adopted the often called “technical solution” in animal feed: 0.1% of GM material as yet unauthorized in the EU is allowed, provided it meets certain criteria, such as having been submitted to the European Food Safety Authority (EFSA) for review and having been approved by at least one other food safety authority in another non-EU country. However, there is still no technical solution for food imports – a point that concern food companies in Europe, as mentioned in a recent statement from FoodDrinkEurope. Agricultural commodities do not arrive in separate ‘food’ and ‘ feed’ sh ipments , which means that i f any unapproved GM material is discovered, the entire shipment could still be rejected.

The Canadian International Grains Institute (CIGI) together with EuropaBio and CropLife Canada invited several European journalists to Canada in order to help people and authorities understand the issues that shipments of commodities from Canada to Europe face. One point is clear: major challenges still lie ahead for International trade. I had the chance to meet and speak with Canadian farmers who grow GM and non-GM crops and understand the reasons why farmers choose to grow either GM, non-GM or, perhaps surprisingly, both. We visited processing facilities, elevators, terminals and had the chance to speak with experts from various parts of the grain supply chain as well as scientific experts. But let’s follow day by day our experience and report what I have learnt and would like to communicate to our readers.

GODERICH AREA

James T. & Judy GowlandJames Gowland, who has 34 years of experience farming and is the former chairman of the Canadian Soybean Council (CSC), welcomed us in his family farm and talked about its management. He cultivates in rotation maize, soybeans, and wheat. Nine years ago, James decided to take advantage of the non-GM program for soybeans; this program is trying to maximize this market which offers a premium (a price increase of 15%) to participating farmers. James is not against GM soybeans for ethical or ideological reasons; he simply decided to shift to non-GM soybeans because there is a profitable demand for non-GM soybeans coming from long-term customers like Japan. It may surprise some readers to learn that James also cultivates GM maize. This maize, which i s herbicide tolerant, actually benefits his non-GM soybeans because the maize can help to resist weed pressure in his soybean field when he r o t a t e s t h e c r o p s . Therefore, his non-GM soybeans actually have a t r e m e n d o u s advantage thanks to the GM maize. It is true that the capital investment – especially for equipment – for non-GM crops is bigger than for GM, but people pay more for non-GM. GM seeds are expensive, but the management cost for non-GM is even higher because one must be capable of segregating GM and non-GM material, which takes time and money. To benefit most as a farmer of both GM and non-GM crops, “It is the management that counts” stated James.

GayleDe Maria

James T. Gowland

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6Snobelen farmsA private company whose roots go back to 1971, Snobelen Farms Ltd. (SFL) has grown to encompass all aspects of production, processing, and trading grains, oilseeds and pedigree seed for markets across Canada and around the world. Mike Snobelen Farms Ltd. was established in Lucknow, Ontario by Mike Snobelen and has grown to include two seed

conditioning plants and three grain elevators. Products processed include wheat, barley, o a t s , f l a x , a n d soybeans . Seed i s purchased gross for cleaning on site or a l r e a d y c l e a n e d . Treating facilities are also available. Seed is sold bagged or in bulk, depending on demand. Soybeans, maize, wheat, barley, o a t s a n d f l a x c o n s t i t u t e t h e i r primary business with

receiving , cleaning, drying and storage facilities in Ripley, Lucknow, and Dungannon. The Lucknow location specializes in cleaning, processing, and packaging pedigree seed. Snobelen Farms Ltd. grows 30% of its main seed production on 890 hectars of prime agricultural land; 70% is contract grown. Maize, soybeans, wheat and alfalfa are also grown for their own use. Snobelen Farms has been exporting soybeans for several years. They have markets for both Identity Preserved and non-GM soybeans. At the Lucknow branch they have the ability to clean soybeans to export specifications. After the soybeans are cleaned, they are shipped by container to the overseas destination. In 1997 SFL began responding to European demand for non-GM soybeans. Their program has been growing ever since. SFL will pay a premium for soybeans that are grown from certified seed. Farmers must follow strict Identity Preserved programs to ensure the “purity” of the soybeans. Farmers who grow GM soybeans are not eligible for the program. A high percentage of the non-GM shipments are shipped by vessel from Goderich Elevators located in Goderich, Ontario. They ship the soybeans by truck to Goderich in advance so that they can have the proper non-GM testing done before the soybeans are loaded. The test is carried out at Lucknow facility as well; if it is positive the soybeans not eligible for international non-GM shipments are sold as bulk animal feed domestically. To detect the presence of the GM trait, such as herbicide tolerance, SFL uses the QuickStix kit for Roundup Ready bulk soybeans. The kit is designed to extract and detect the presence of CP4 EPSPS protein at the level typically expressed in Roundup Ready soybeans. The sensitivity of this kit is of 0.1%. They generally ship soybeans in the fall and in the spring. The non-GM business has been steadily increasing for the last five years. It is SFL’s belief that the demand will continue to increase and that they will be able to offer farmers “premium” programs for many years to come.

Goderich elevatorsGoderich Elevators began when a wooden grain terminal, built originally by the Grand Trunk Railway, was destroyed by fire in the fall of 1897. A group of concerned citizens, determined not to lose this important industry for the local community, had the vision to rally a group of entrepreneurs to form a new company. Canada was growing, food was in

great demand and the timing was right. With plans for re-construction and expansion, the Goderich E levato r and T rans i t C o m p a n y w a s incorporated in 1898. The ear ly 1900’s, brought b igger sh ips , la rge r cargoes and increased demand. Business was growing and supported by sound management and a strong financial s t ructure. The future looked bright. From the day the first cargo was received into the new facility, the story of Goderich Elevator and Transit Company has been one of success. Today Goderich and Port Colborne Grain Terminals operate under the name Southpier Terminals with a combined storage capacity of 200,000 metric tonnes. Southpier Terminals handle a variety of agricultural cargoes and are served by both Canadian Railways via the GEXR, major trucking companies and more than 30 vessels each year. South Pier Terminals provide storage, conditioning, processing and the transfer of grains and other goods around the world. They in particular admit farmers with their processed goods and segregate GM from non-GM ensuring a correct functioning of international trade. Goderich takes part as well in fact in the non-GM program but do not take ownership as do instead other elevators. “The terminals stand proudly on the Great Lakes in Goderich and Port Colborne, Ontario where they receive products via ship, rail and truck. The facilities provide professional testing on grain such as Moisture tests, GMO, Falling Number, Protein and DON tests. Every van is tested and samples are kept”, explained Joey Groot, General Manager.

Richardson International Terminal port facilityAs one of Canada’s leading handlers of grains and oilseeds, Richardson International has developed an extensive network of four strategically located port terminals to move Canadian-grown product into the global marketplace. Its port facility in Hamilton, Ontario, the most recent addition to the Richardson International terminal network, was completed in 1998. Well-received by producers and buyers alike, the terminal soon expanded to meet the growing challenges and opportunities inherent in a rapidly evolving marketplace. The facility handles 50% wheat, 30% soybeans, 20% maize. This terminal is a favoured link for Ontario wheat, maize and soybeans, providing excellent access to both Atlantic and U.S. markets. On the contrary compared to the Goderich elevator , Richardson terminal takes ownership of the quantity received. Moreover they don’t participate to the GMO free program even if there is of course a quality program they need to follow: samples from vans undergo: separation from impurity, scale, analysis for low l e v e l d i s e a s e presence (visual a n a l y s i s a n d comparison with p h o t o s o f reference); analysis for the presence of insects; analysis of moisture and protein content (NIR analysis).

conditioning plants and three grain elevators. Products processed include wheat, barley, o a t s , f l a x , a n d soybeans . Seed i s purchased gross for cleaning on site or a l r e a d y c l e a n e d .

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6Dale Mountjoy farmDale Mount joy i s ex t reme ly convinced of h is choice for GM-maize. He started planting BT maize late 1990s and since then has been obtaining more volume and consequently more profit. For his farm, he does not see any advantages for growing non-GM crops, even if a premium is paid. Dale commented on his personal experience with the benefits of GM crops:- Yields can be increased by

6%-30% on the same amount of land thereby avoiding the need to plough up land that is currently a haven for biodiversity and used for conservation

- Fuel use and CO2 emissions can be decreased thanks to less tillage. In 2008, this led to global emissions reductions of 15.6 billion kg of CO2, equivalent to 6.9 million fewer cars on the road for one year.

- GM crops can protect soi ls from erosion and compaction through less ploughing, conserving soil moisture in the process. In some cases this can mean the difference between having a crop to harvest and total crop failure in drought conditions.

- Insect damage to crops is decreased with pest resistant crops, significantly reducing the need for spraying.

Until 2008, farmers planting Bt maize were required by the Environmental Protection Agency to reserve at least 20% of their fields for non-Bt plants, the so called refuge area. This to preserve the benefits of Bt maize technology and avoid the development of Bt resistance. Farmers are keen on reducing this percentage of refuge due to the fact that this area needs to be treated differently in planting, spraying, harvesting and the yields are lower. All of this leads to loss of money.In the spring of 2011, CropLife Canada, the trade association representing the plant science industry, launched its full-scale Bt maize grower assessment program to help ensure farmers are planting the appropriate refuge areas. “What this program does is ensure Bt maize growers understand refuge planting requirements. As part of a larger insect resistance program, the assessments are an important part of encouraging compliance,” said Lorne Hepworth, president of CropLife Canada. The Insect Resistance Management (IRM) Implementation Assurance Program (IIAP), developed by CropLife Canada and approved by the Canadian Food Inspection Agency, includes a Best Management Practices guide for industry and the on-farm, third-party assessments. From spring 2011, assessors started contacting select Bt maize growers to set up on-farm assessments. Those who are non-compliant with refuge requirements will receive follow-up visits from individual seed suppliers who will provide information to the farmers about how they can achieve compliance. Continued instances of non-compliance may result in sanctions against growers. But some farmers reportedly resisted the rules, planting more than 80% of their crops with Bt maize to make sure they didn’t lose a portion of the crop to the borer. A study published in the journal Science, “Areawide Suppression of European Maize Borer with Bt Maize Reaps Savings to Non-Bt Maize Growers” will convince probably farmers to plant even more non-Bt maize than the EPA requires. Since its introduction in 1996, Bt maize has effectively suppressed the European maize borer. This suppression has saved farmers in Minnesota, Illinois, Wisconsin, Iowa and Nebraska $6.9 billion

in reduced yield losses over 14 years. And more than half of that economic benefit, they showed, was generated in non-Bt maize acres — fields where farmers enjoyed the insect-fighting benefits from Bt maize (without having to pay for more expensive seeds) because there were fewer borers around to feast on the fields.

SASKATCHEWAN AREA

The future of farming in Canada depends on the ability of the sector to recruit a sufficient number of young farmers with the skills and

know-how required to take over farm businesses from their increasingly aging predecessors (data coming from a 2011 report on the economic overview of the Canadian agriculture and agri-food system). During our trip we travelled to the Saskatchewan area where we had the chance to meet people and experts involved in the canola industry. During dinner we met a young farming couple, Franck & Kari Groeneweg from Green Atlantic Farms, who are competing for the Young Farmers Award. Canada’s Outstanding Young Farmers Program is designed to recognize young farmers that exemplify excellence in their profession. Eligible nominees must be farm operators between the ages of 18 and 39 who derive a minimum of two-thirds of their income from their farm operations. Each year one farming couple is selected from each of the program’s seven Regional Recognition Events to represent their respective region at the National Recognition Event. At the National Event, the seven honourees are recognized for their achievements and judged by a distinguished panel of judges using the following criteria: Progress made during their farming career; Maximum utilization of soil, water and energy conservation practices; Crop and livestock production h is tory; F inancial and management practices; Contributions to the well-being of the community, province and nat ion. Each year, two of the seven honourees are chosen by the judges as Canada’s Outstanding Y o u n g F a r m e r s . T h e vitality of the Program is m a i n t a i n e d b y t h e continued participation of its alumni members, who return each year to the National Recognition Event to honour and w e l c o m e t h e n e w members. The program is sponsored nationally by Agriculture and AgriFood Canada, Bayer CropScience, CIBC and John Deere Limited.

Overview of Canada’s Canola IndustryCanola is the world’s only “Made in Canada” crop, and it is often the nation’s most valuable one, with annual exports of canola seed, oil and meal that are valued at over $3 billion. The canola industry has 60,000 farmer decision-makers and a real value-added sector that processes canola seed into canola oil and meal. With 13 processing plants in five provinces and over 2,800 people directly employed in highly skilled and professional jobs,

SASKATCHEWAN AREA

The future of farming in Canada depends on the ability of the sector to recruit a sufficient number of young farmers with the skills and

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Dale Mountjoy together with European journalists, CropLife Canada, CIGI, EuropaBio

European media, members of Canola Industry, Franck & Kari Groeneweg (on the right)

resistant canola: Roundup Ready and Liberty Link varieties that were produced using genetic modification, and Clearfield varieties that were developed using a traditional plant breeding technique called mutagenesis.

GM or transgenic canola burst on the scene in 1995. It is important to note that the transgenic gene inserted into the canola plant to produce Roundup Ready and L iberty L ink InVigor herb ic ide resistance is a protein. All protein is removed f rom cano la o i l du r ing process ing. Therefore , canola o i l conta ins no GM mater ia l and i s identical to canola oil from a non-GM canola plant. A recent study on the agronomic and economic impact of transgenic canola variet ies shows benefits to the grower, the industry and the environment. Growers chose transgenic varieties for better weed control , better returns and more prof i t . On average, t ransgen ic

systems resulted in a 10 per cent yield increase and less dockage. Transgenic canola growers used less fuel because of fewer field operations, including til lage, harrowing, fertilizing and less summerfallow. Transgenic growers also used less herbicide than conventional growers. Whether the improvement is in the agronomic performance of the plant or the nutritional property of canola oi l , canola’s future depends on innovation through research and development!

Irwin Huechert Farm – ClavetIrwin Huechert Farm is a family run farm. 3500 acres c u l t i v a t e d w i t h c a n o l a , wheat, oats and peas (yellow peas which are exported to China to make vermicel l i noodles) . In 1960 I rw in started growing Canola but due to some years of real disaster due to low yields as soon as he could he shifted to GM canola (1997). The w e e d c o n t r o l s y s t e m immediately convinced them and this led them to c o n t i n u e u s i n g G M canola, rotat ing other crops to break up disease a n d u s i n g o t h e r chemicals not to obtain resistance.They would never go back to non-GM canola or try to have a non-GM crop. This is because, apart from economic reasons, it is difficult to obtain non-GM canola because of the diff iculty in cleaning bins from GM due to the kernels very small. Bins are used to stock the kernels, make them dry and cooler them down with an aeration system. Once ready the kernels are trucked to be sold to crushers (to make crude oil) or elevators.Farmers are always facing challenging issues: the replacement of equipment and the weather are two of their greatest challenges. For the second issue very little can be done but they trust biotechnologies and they are sure biotech companies will come up with more resistant - to face drought - varieties and with improved harvesting properties. Researchers at Agriculture and Agri-Food Canada (AAFC) in Saskatoon for example are working on

the canola industry contributes more than $13 billion annually to the Canadian economy. Canola is an achievement of Canada’s research community and is a testament to how responding to consumer demands for quality and nutrition pays big dividends over time. With its low saturated fat level, excellent balance of polyunsaturated and monounsaturated fats, its versatility and l ight taste, canola oi l has found an important place in the world’s kitchens, food processing companies and restaurants.

Turning rapeseed into canolaThe canola we know today was developed in the early 1970s using t r a d i t i o n a l p l a n t b r e e d i n g techniques; as a result of Canadian plant breeders’ efforts to remove the anti-nutrit ional components erucic a c i d a n d g l u c o s i n o l a t e s f r o m r a p e s e e d s o t h a t i t w o u l d b e absolutely safe for human and animal consumption. The plant also produces seeds with a very low level of saturated fat, 7% or below. This new oilseed was christened “canola” (Canadian oil low acid )and there is a strict internationally regulated definition of canola that differentiates it from rapeseed, based upon it having less than 2% erucic acid and less than 30 umoles glucosinolates. Therefore, oilseed products that do not meet this standard cannot use the trademarked term, canola. High erucic acid rapeseed acreage, although still present in Canada, is now confined to production under contract for specific industrial uses. Today, Canada is the global centre for spr ing canola research. Many improvements in yield, plant disease resistance and quality continue to be made by private seed developers, the federal government and universities.

Where is canola grownCanola is grown primarily in regions of western Canada, with some acreage being planted in Ontario and the Pacific Northwest, north, central and southeastern United States. Each canola plant produces yellow flowers that, in turn, produce pods similar in shape to pea pods, but about one-fifth the size. Within the pods are tiny round seeds that are crushed to obtain canola oil. Each seed contains approximately 42% oil. The remainder of the seed is processed into canola meal, which is used as a high protein livestock feed.

Continued innovation in canola Canada’s canola industry continues to innovate. It is estimated that within 10 years, one half of canola acres will be devoted to the production of special kinds of canola that have been developed to meet specific market needs. A new type of canola with a modified fatty acid profile to make high oleic and low linolenic oil was introduced about five years ago. This specialty canola provides high stability oil for frying and does not require hydrogenation. This means that food companies can reduce the amount of trans fat in the food they produce and make it a healthier option for today’s consumers. Other specialty canola products are ultra-low saturated fat and omega-3 enhanced canola. Innovation in canola, through the introduct ion of herbicide tolerance, has also allowed to reduce farmers’ costs and the use of natural resources in its production. In Canada at present, there are three main groups of herbicide-

scene in 1995. It is important to note that the transgenic gene inserted into the canola plant to produce Roundup Ready and L iberty L ink InVigor herb ic ide resistance is a protein. All protein is removed f rom cano la o i l du r ing process ing. Therefore , canola o i l conta ins no GM mater ia l and i s identical to canola oil from a non-GM canola plant. A recent study on the agronomic and economic impact of transgenic canola variet ies shows

plant breeders’ efforts to remove the anti-nutrit ional components erucic a c i d a n d g l u c o s i n o l a t e s f r o m r a p e s e e d s o t h a t i t w o u l d b e

wheat, oats and peas (yellow peas which are exported to China to make vermicel l i noodles) . In 1960 I rw in

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Canola field - Saskatchewan area

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ydeveloping shatter resistance traits in order to decrease yields loss. In the meantime SaskCanola, Saskatchewan Canola Development Commission, initiated a new project in 2009 in collaboration with four Saskatchewan Agri-ARM (Agriculture-Applied Research Management) sites to get more information on the risks of pod shattering from straight combining (cultivate canola with other crops) and the potential benefits of using pod sealant products.

Clavet elevator – Prairieland Farm service group – Cargill Cargill’s 4,500 tonne per day canola processing plant in Clavet, Saskatchewan, is the largest soft-seed plant in North America. The canola crushing plant east of Saskatoon, which first opened in the mid-1990s and then doubled in size in 2009 employs approximately 100 people. Saskatchewan accounts for 45 per cent of Canadian canola production. The processing facility produces canola oil and specialty canola oils as well as canola meal for the domestic North American and world markets.Our tour ended at the Clavet Elevator, Cargill. Chris Conrad, plant manager, showed us the quality control system used at his plant which deals mainly with wheat and barley. The wheat, entering and leaving the elevator v ia t rucks or rai lway l ines, i s intended for bread production. Cargill purchases and sells grains, oilseed and specialty crops throughout Canada and markets them around the world. Cargill works closely with the Canadian Wheat Board to further expand their grain export and marketing capabilities of wheat, barley and durum. Each van coming in is tested for quality. All values concerning protein %, moisture %, presence of disease, % of contaminant crops are compared with standard values. More pure, more price! Canada has maintained an enviable reputation for supplying domestic and world markets with safe, high quality grains, oilseeds, and pulses. In a marketplace with ever-increasing demands for unique product specifications and traceability, there are

many new opportunities for agricultural products. A key factor in capitalizing on

these opportunities is industry’s ability to deliver products with b e t t e r q u a l i t y a s s u r a n c e s y s t e m s . A l though indust ry i s t a k i n g t h e l e a d i n i m p l e m e n t i n g t h e s e systems, the Canadian Grain Commission has d e v e l o p e d a n e w voluntary program to oversee and off ic ial ly recognize those programs in order to maximize their acceptance in g lobal markets. The Canadian

Identity Preserved Recognition System Standard is a new tool the industry can use to provide third party assurance of the processes they are using to deliver the specific quality attributes their domestic and international buyers are demanding. And Cargill is participating to this program.

Agriculture is facing and will face fundamental challenges in the years ahead: the ever growing population, climate change, water and land availability etc. Biotechnologies could play a fundamental role in addressing all these challenges. Europe, should give the possibility to decide whether to use this technology or not. Italy, in particular,

should give space and funds to research. Unfortunately, as regards agro food biotechnologies, Italy is living Medieval times. Due to a national ban, research is stuck and researchers haven’t got the possibility to understand and study whether GM crops have positive or negative effects on health and the environment. If Europe wants to survive, be competitive and help the world, it needs to move on and embrace this technology.

these opportunities is industry’s ability to

Grain Commission has d e v e l o p e d a n e w voluntary program to oversee and off ic ial ly recognize those programs in order to maximize their acceptance in g lobal

these opportunities is industry’s ability to

For nearly four decades the Canadian International Grains Institute (CIGI) has worked with the agricultural community worldwide in the promotion and utilization of Canadian field crops. CIGI is an industry leader in delivering customized educational programs and technical expertise and providing ongoing specialized technical support to customers around the world. Through unique projects and applied research activities CIGI is also working with industry to identify diverse applications for Canada’s field crops. CIGI is a one-stop shop of technical expertise and facilities uniquely housed under one roof. Since 1972 more than 34,000 people representing grain, oilseed, pulse and special crops industries from 115 countries have participated in CIGI programs and seminars. www.cigi.ca

CropLife Canada is the trade association representing the manufacturers, developers and distributors of plant science innovations, including pest control products and plant biotechnology, for use in agriculture, urban and public health settings. We are committed to protecting human health and the environment and we believe in driving innovation through continuous research. CropLife Canada is a member of CropLife International, a global federation representing the plant science industry and a network of regional and national associations in 91 countries. CropLife’s mission is to enable the plant science industry to bring the benefits of its technologies to users and the public. www.croplife.ca

EuropaBio is the European Association for Bioindustries and was created in 1996 to provide a voice for the biotech industry at the EU level. EuropaBio’s mission is to promote an innovative and dynamic biotechnology-based industry in Europe. EuropaBio has 62 corporate and 7 associate members operating worldwide, 2 Bioregions and 19 national biotechnology associations representing some 1800 small and medium sized enterprises. www.europabio.org

Clavet elevator – Cargill

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Food memories, food intakeand food choiceImplications for product developmentSUZANNE HIGGSUniversity of Birmingham, School of Psychology, Edgbaston, Birmingham, B15 2TT, United Kingdom

ABSTRACT: When we eat, we store information in memory about consumed foods. This information is recalled later to guide decisions about what foods to eat and how much to eat. Recent research suggests that remembered satiety and remembered enjoyment of foods play a role in food intake and food choice. This review briefly highlights this research and discusses the implications for food product development.

Suzanne Higgs

PSYCHOLOGICAL PROCESSES IN FOOD DECISION MAKING

People make decisions many times a day about what foods to eat and how much to eat and they appear to make these decisions easily without much thought. Yet underlying these decisions are sophisticated psychological processes that rely on coordinated activity in many different areas of the brain (1). The fact that many of these processes can occur without conscious awareness might explain why they appear so effortless (2). The brain receives many different input signals relating to nutrient a v a i l a b i l i t y a n d t h e f o o d envi ronment that have to be integrated to allow us to translate the information into actions; in other words to allow us to make decisions about eating. This is a complex task. An important input signal to the system is the representation in memory of previous experiences with food that allow us to learn about the effects of food on the body and adapt behaviour accordingly in the future.

LEARNING, MEMORY AND FOOD INTAKE

Humans are born with only a few innate reactions to foods and we have to learn from experience which foods will provide the energy that the body requires as fuel. One way in which we do this is to track associations between the flavour of a food and its effects on the body. If a food flavour predicts that the food is high in calories and provides a lot of energy then we learn to like and choose it (3). As well as learning which foods provide a good source of energy we learn about when to stop eating a food. Experience of the satiating effects a food can lead to reductions in meal size (4).Learning about the consequences of eating foods requires that information about past eating occasions is stored in memory. Learning to l ike foods involves encoding associations between a food flavour and the postingestive consequences of eating. These stored associations are later retrieved from memory when the food is eaten again and used to guide behaviour.When we eat, we also encode other information in memory about foods, such as their sensory qualities (5). These memories are encoded automatically without the need for

conscious effort (6). Recently, evidence has been accumulating that memories of specific eating episodes (episodic food memories) influence food intake and choice. Episodic food memories are recent memories of a particular time and place when a particular food was consumed.

INVESTIGATING THE EFFECTS OF EPISODIC FOOD MEMORIES ON FOOD INTAKE

Studies of amnesic patientsOne approach to investigating the effect of episodic food memories on food intake is to study the eating behaviour of people who are not able to encode food memories. People with amnesia have difficulties in encoding new information in memory and are unable to recall whether or not they have recently eaten. When people with amnesia are offered food they continue to eat meal after meal, showing a reduced satiety response compared to people of the same age who have no memory problems (7-9) (Figure 1). In other respects their eating behaviour is quite normal, suggesting that episodic memory

loss has a specific effect on satiety (9). Amnesic patients cannot remember that they have eaten recently and they overeat. This suggests that specific memories of the most recent eating episode usually play an inhibitory role in the control of appetite because without them overeating occurs.

Experimental psychology studiesAnother way to study the influence of food memories on food intake is to experimentally alter memory and examine the effects on subsequent intake. Manipulating meal memory in this way has been shown to affect later consumption of snacks. A typical study involves participants coming to the laboratory for lunch. All participants eat the same lunch. They then return to the laboratory a few hours later and are asked to taste and rate some snacks and the amount of the snack consumed is covertly assessed. The question posed is whether improving or worsening meal memory has an effect on snack consumption even though participants have eaten the same meal? Memory for the lunch can be altered by providing a reminder of the lunch

Peer-reviewed article

Figure 1. Amount eaten in calories by amnesic patients and matched control participants over two meals served 15 minutes apart. The black portions of the bars refer to the first lunch, and the white portions refer to the second lunch. The amnesic patients eat significantly more overall than the controls and eat almost as much at the second meal as the first meal showing reduced satiety.

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Consistent with these findings, asking participants to focus their attention on their lunch while they are eating is associated with a better memory for the lunch and reduced intake of afternoon snacks (14).Altering lunch memories clearly affects later snack intake. This is probably because in making decisions about snack intake people draw on information about the satiating effects of their lunch from memory. In other words in answering the question “how much shall I eat now?” people use knowledge of how what has been eaten most recently. If the last meal is recalled to be satiating then this has an inhibitory effect on future intake. Using food memories in this way to inform decisions about future food intake allows us to use our wide experience of learning about the satiating effects of foods to predict the consequences of further consumption (15, 16). In support of this idea, research suggests that expectations about the satiating effects of a meal at the time the meal memory is encoded affects appetite after the meal. Participants who were led to believe that a fruit smoothie contained a large portion of fruit expected to feel more full than participants who were led to believe that a fruit smoothie contained a small amount of fruit. All participants then consumed an identical fruit smoothie but those with greater expected satiety felt fuller later than those with lower expected satiety (17). One explanation for these results is that the participant’s memory of how satiating the food was, influenced by their beliefs, affected later intake.

IMPLICATIONS

Knowing that memory for a recent meal affects decisions about future consumption has implications for product

development. Strategies that enhance memory for a recent meal may help control food intake and

body weight. Products formulated to be remembered as satiating are likely to be effective in maintaining satiety after a meal. Development of products that are remembered

as satiating will require investigation of the specific food factors that influence meal memories for example the role of textures and tastes on meal memories. Expectations about the satiating effects of products are also likely to influence food memories but little is known currently about these processes and this is an area that deserves further investigation (18).

meal immediately before snacking. This boosts the meal memory by facilitating recall. Meal memories can also be altered at the time of encoding by varying the amount of attention that is paid to the lunch meal as it is eaten. Based on the observation of over eating in amnesia, the prediction is that impaired lunch memory is associated with more snack intake (similar to the overeating by amnesic patients) whereas better lunch memory is associated with reduced snack intake.In a series of studies we asked participants to come to the laboratory to eat lunch and then later that afternoon reminded them of the lunch they had eaten by asking them to recall the lunch and write down these thoughts. We found that the lunch reminder reduced afternoon snack intake but recall of non-food related memories or recall of lunch eaten the previous day had no effect on snack intake (10, 11). The effect of the memory boost was observed for different snack and lunch types. Importantly, recall of lunch eaten the previous day had no effect on snack intake suggesting that recall of the most recent meal and not of any eaten food is the critical factor. These data are consistent with the idea that when people make decis ions about food intake they factor in information about the most recently consumed meal, retrieved from memory.Encoding of memory is linked to the amount of attention that is paid to the item to be remembered. Attention-demanding tasks lead to better retention in memory and dividing attention during encoding reduces later memory performance. Therefore distraction during lunch is a method for impairing lunch memory. Indeed, if participants are distracted away from eating during lunch by watching TV they rate their later memory for that lunch as much less vivid than when they are not distracted. Moreover, participants eat more at an afternoon snack session when they are distracted at lunch by watching TV than when they are not distracted, even though the same lunch is eaten (Figure 2) (12). Similar results have been obtained after participants were distracted by playing a computer game while eating lunch (13). One explanation for these results is that participants ate more later that day when they were distracted at lunch because they had poorer memory for their lunch at the time of snacking.

Figure 2. Amount of cookies consumed 2 hours after eating a lunch either with no distraction or while watching TV during lunch. Watching TV while eating lunch leads to significantly greater snack intake that afternoon even though the lunch consumed was identical in both conditions.

than participants who were led to believe that a fruit smoothie contained a small amount of fruit. All participants then consumed an identical fruit smoothie but those with greater expected satiety felt fuller later than those with lower expected satiety (17). One explanation for these results is that the participant’s memory of how satiating the food was, influenced by their beliefs, affected later intake.

IMPLICATIONS

Knowing that memory for a recent meal affects decisions about future consumption has implications for product

development. Strategies that enhance memory for a recent meal may help control food intake and

food factors that influence meal memories for example the role of textures and tastes on meal memories. Expectations about the satiating effects of products are also likely to influence food memories but little is known currently about these processes and this is an area that deserves further investigation (18).

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Food product development

SUMMARY

Ample evidence now exists that that food memories play a role in both energy intake and food choice. This knowledge opens up new avenues for the development of food products that are more memorable for consumers in either how satiating or how enjoyable people remember them.

REFERENCES AND NOTES

1. A.C. Shin, Z. Huiyuan et al., Physiol Behav., 97, pp. 572-580 (2008).2. K.C. Berridge, P. Winkielman, Cogn Emo, 17(1), pp. 81-211(2003).3. M.R. Yeomans, M. Leitch et al., Physiol Behav., 93, pp. 798-806

(2008).4. D.A. Booth, Appetite, 52, pp. 745-749 (2009). 5. J. Mojet, E.P. Koster, Food Qual Pref, 16, pp. 251-266 (2005).6. M. Laureati, L. Morin-Audebrand et al., Appetite, 51, pp. 273-282

(2008).7. N. Hebben, S. Corkin et al., Behav Neurosci., 99, pp. 1031-1039

(1985). 8. P. Rozin, S. Dow et al., Psych Sci., 9, pp. 392-396 (1998).9. S. Higgs, AC. Williamson et al., Psych Sci., 19, pp. 623-628 (2008).10. S. Higgs, Appetite, 39, pp. 159-166 (2002).11. S. Higgs, A.C. Williamson et al., Physiol Behav., 94, pp. 454-462 (2008).12. S. Higgs, M. Woodward, Appetite, 52, pp. 39-43 (2009).13. R.E. Oldham-Cooper, C.A. Hardman et al., Am J Clin Nutri., 93, pp.

308-313 (2011).14. S. Higgs, J. Donohoe, Appetite, 57, pp. 202-206 (2011).15. J.M. Brunstrom, S. Brown et al., Appetite, 56, pp. 310-315 (2011). 16. S. Higgs, Physiol Behav., 85, pp. 67-72 (2005). 17. S. Higgs, Physiol Behav., 94, pp. 734-739 (2008). 18. M.R. Yeomans, Agro Food Industry Hi-Tech, 21, pp. 16-19 (2010).19. E. Rode, P. Rozin et al., Appetite, 49, pp. 18-29 (2007). 20. E.L. Robinson, Blissett et al., J Am Diet Assoc, 111, pp. 1543-8 (2011).21. E.L. Robinson, J. Blissett et al., Appetite, 57, pp. 207-212 (2011).

MEMORY AND FOOD CHOICE

People form memories of associations between foods and their consequences and memories of the satiating effects of a food and are also able to recall from memory how enjoyable a food was to eat. Because food choices are usually made in the absence of direct sensory contact with foods, our memories of how much we enjoyed eating that food in the past are likely to be an important guide for behaviour. In the case of food choice, remembered liking probably plays a more significant role than actual liking at the time of eating (19). We have begun to investigate the effect of remembered liking on later food choice. Specifically, we have found that recall of past enjoyment of foods and altering remembered enjoyment of a food affects future choice of the remembered foods (20). We have further shown that specific aspects of a food or meal are likely to influence remembered enjoyment. Memories of food enjoyment are not an exact replica of the actual experience and tend to be biased towards remembering only certain parts of the experience. For example, memories of eating enjoyment have been shown to be influenced by the most liked and most recent part of an eating episode (21).

IMPLICATIONS

Because consumers are likely to make decisions about which foods to choose based on their memories of past enjoyment of those foods, product developers could consider the factors that influence remembered enjoyment of foods. Products could be designed to maximise remembered enjoyment. For example, a pleasant end to a meal or snack is likely to enhance recall of its enjoyment and influence food choice.

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Hydrocolloids for satietyPRETIMA M. TITORIALeatherhead Food Research, Randalls Road, Leatherhead, Surrey KT22 7RY, United Kingdom

Satiety and satiation are currently the words of focus for the food and drinks industry, which is moving towards addressing the global problem of obesity. According to the World Health Organisation (WHO) (1), obesity global-wide has more than doubled since 1980. In 2008, 1.5 billion adults, 20 years old and above, were identified as being overweight, and of these, over 200 million men and 300 million women were classified as being obese. Even more worrying, in 2010, nearly 43 million children under age of 5 were identified as being overweight.Obesity is not a subject for tolerance nor for apathy; it is, according to WHO, the 5th leading risk for global deaths; furthermore, obesity and overweight are linked to a number of diseases, such as diabetes and cardiovascular heart diseases. Various weight management plans are in place to improve diets as well as encourage physical activities. With respect to diets, certain strategies for reduction of fat, sugar and salt contents have been implemented by various food & drinks manufacturers, but these are simply not enough.Another technological approach that is now gaining interest is manipulation of satiety and satiation through exploitation of ingredients and hydrocolloids. Although

closely intertwined, satiety is defined as the feeling of fullness after a meal, which decreases with time and ultimately leads to initiation of a new meal, whereas satiation is the satisfaction of appetite that develops dur ing the course of eat ing and leads to meal termination. With respect to product development, this translates to using certain types of ingredients and hydrocolloids to create food & drink products that can create satiety or satiation in people. When satisfied, the people would therefore consume less.The art of creating satiety-boost ing products ( i .e. products that induce the sensation of ful lness) is a challenging approach, and this boi ls down to the selection of hydrocolloids and ingredients with specific functional behaviours. Leatherhead reported (2) that there are 3 areas of ingredients that can be used for developing weight management products, and these are:

- Ingredients and dietary fibres that induce satiety and suppress appetite - Proteins, polysaccharides, dietary fibres and starches (Actilightâ, Fabuless™, Litesse â)

- Ingredients that block absorpt ion of fats and carbohydrates in the gut (Conjugated linoleic acid (CLA), Chitosan)

- Ingredients that claim to increase body’s metabolic rates (metabolism boosters and regulators) (Bioperine â, Finomate ™)

Of part icular interest in th is art ic le i s the use of hydrocolloids and dietary f ibres in development of sat iety-boost ing products that are special i sed in addressing the satiety/satiation aspect.The behaviour of hydrocol lo ids/d ietary f ib res in gastrointestinal (GI) tracts is well-documented (3, 4); Slavin & Green (3) studied the bulking and textural properties of dietary fibres and their impact on satiety signals; Iain Brownlee (4) described the physiological roles of dietary fibres; dietary fibres “encompasses a range of divergent compounds that differentially affect numerous important gastrointestinal and systemic bodily processes” and “inhibit intestinal digestive processes resulting in decreased upper GI transit times, which may affect satiety and satiation”. General ly, the attr ibutes brought about by use of hydrocolloids/dietary fibres in satiety-boosting meals is that these can lead to the following processes:1) Increase chewing efforts, therefore slower eating;2) Result in additional secretion of saliva and gastric

juices;

ABSTRACT: With obesity becoming a global concern, the food industry is continuously seeking opportunities to develop food and drink products that are not only healthy in terms of reduced sugar, fat and salt contents, but also capable of inducing a reaction that will encourage people to stop over-eating. One new technological approach is use of ingredients that can enhance satiety, or in other words, make the people feel full so that they stop eating. This article focuses on the exploitation of hydrocolloids with respect to addressing satiety by means of their viscosity and gelling properties in the stomach, as well as highlight Leatherhead's research in this specialised area.

Pretima M. Titoria

Peer-reviewed industry perspective

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Food processinggelling behaviours in the human gut.Whi lst the role of hydrocol loids in sat iety can be investigated, another aspect must be considered. In what form is a satiety-boosting hydrocolloid present in a specific food or drink product? The effect of preparatory processing conditions, presence of other ingredients and the microstructural arrangement of hydrocolloid(s) on satiety needs to be systematically understood. van kleef et al. (9) reported on successful development of satiety-enhancing food products , and h igh l ighted the challenges; more importantly, the authors identified three interrelated challenges, which are:1) to change food composition to develop stronger

physiological satiation and satiety signals;2) to anticipate and build on smart external stimuli at

moment of purchase and consumption;3) improve palatability and acceptability of satiety-

enhancing foods.Leatherhead (10) has been involved with research looking into the relationship between hydrocolloid functionality and satiety/satiation. It recently completed a member-funded forum research project looking at different types of alginates for a milkshake application. The aim was two-pronged; the 1st objective was to create a stable alginate-fortified milkshake product that would not form gels during chilled storage, but would when in the stomach, and the 2nd objective was to establish the practicality of using in vitro measurements in predicting the impact of milkshake through measurement of a critical rheological attribute, viscosity or gelation propert ies, on sat iety. The hypothesis behind the alginate-fortified milkshakes was to exploit the stomach acidity which would induce the release of calcium from the milk micelles; the calcium, together with the low acidity, would induce the alginate component to form a gelled slurry, which in turn could create a sensation of stomach fullness. Figure 1 shows the viscosity behaviour of the milkshakes (which have been prepared with two different types of alginates), as measured on a Rapid Visco Analyser (RVA) inst rument. In addit ion, the appearances of the alginate-fortified milkshake before and after addition of artificial gastric juice are shown.

3) Lead to expansion of stomach, therefore leading to slower digestion process;

4) Increase the residence time within the stomach;5) Delay the transport rate of the nutrients to the small

intestines;6) Influence the hormones and fermentation rates

within the gastrointestinal tract.The first five processes could be regarded as short-term physiological mechanisms, whilst the last process could be regarded as a long- te rm neuro log ica l and physiological mechanism.There has been a considerable amount of research looking into hydrocolloids and dietary fibres, and this opens up an opportun i ty for “adding value” to hydrocolloids which have been on the market for long enough. Paeschke & Aimutis (5) reported on various types of hydrocolloids that can be used as satiety-boosting ingredients, including guar gum, alginate, pectin, psyllium, locust bean gum, konjac and agar, and highlighted various peer-reviewed studies for each of the hydrocolloids. For example, the authors referred to Tiwary’s work (6) on the use of apple pectin; Tiwary demonstrated that apple pectin used in ~ 450 ml of orange juice at the levels of 5, 10, 15 and 20 g resulted in satiety measurements up to 4 hours post test that were significantly different than to those produced by the control orange juice, as well as that the relationship between satiety and measurements was not dose-dependent.Last year, an announcement was made by University of Newcastle-upon-Tyne (United Kingdom) (7) referring to the use of seaweed, in particular, alginate, in bread which could hold the answer to tackling obesity, by reducing the body’s fat uptake by more than 75 percent. However, Odunsi et al. (8) published a contradictory article, summarising that “alginate treatment for a period of 10 days showed no effect on gastric motor functions, satiation, appetite or gut hormones […] these results question the use of short-term alginate treatment for weight loss”. The alginate studied by Odunsi was a CM3 alginate which is a patented formulation, and bought f r o m t h e f o l l o w i n g w e b s i t e : h t t p : / / w w w .buyephedradietpills.com/cm3-alginate.html. With a number of peer-reviewed p a p e r s e x t o l l i n g a n d deprecating the role of a lg inate in sat iety, i t i s becoming important to h a v e m o r e r e s e a r c h , focusing on understanding h o w h y d r o c o l l o i d s influence satiety through delayed gastric emptying, g a s t r i c d i s t e n s i o n , fermentation and effect on sa t ie ty ho rmones . One crucial aspect is that for each hydrocolloid, there can be different grades with dif ferent molecular weights, different degrees of cross- l inking, different chemical compositions and d i f fe rent in i t ia to r s ( i .e . starting off the thickening/ge l l ing process ) , a l l o f w h i c h c a n p r o d u c e d i f fe ren t v i scos i t y and

Figure 1. Viscosity profiles and appearances of milkshakes prepared with two different types of alginates, as measured on Rapid Visco Analyser (RVA) at 37°C.

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- physico-chemical characterisation of ingredients and products in oral and stomach environments (simulated and real);

- effect of ingredients and products on stomach physiology and hormones;

- effect of psychological state/mood and eating environments.

It is clearly a very challenging area, being one of the pillars supporting the multi-disciplinary science of satiety; an understanding of this part icular sub-area, where hydrocolloids contribute to satiety, as well as knowing the limits so as to avoid gastric discomfort, is important before such products can be launched with satiety-boosting claims.

REFERENCES AND NOTES

1. http://www.who.int/mediacentre/factsheets/fs311/en/index.html

2. Leatherhead Report: The Future of Weight Management Market (Nov 2010).

3. J. Slavin, H. Green, British Nutrition Foundation: Nutrition Bulletin, 32(suppl), pp. 32-42 (2007).

4. I.A. Brownlee, Food Hydrocolloids, 25, pp. 238-250 (2011).5. T.M. Paeschke, W.R. Aimutus, Gums and Stabilisers for the

Food Industry, 14, pp.313-325 (2008).6. C.M. Tiwary, J.A. Ward et al., Journal of the American

College of Nutrition, 16(5), p. 423 (1997).7. http://news.bbc.co.uk/1/hi/england/tyne/8579472.stm8. S.T. Odunsi, M.I. Vazquez-Roque et al., Obesity, 18(8), pp.

1579-1584.9. http://www.mcb.wur.nl/NR/rdonlyres/AD18BC6C-ED0F-4B54-

AE6D-481F16353E3A/113551/VanKleefetalSatietyenhancing foodproductdevelopment.pdf

10. P.M. Titoria, C. Aragoneses et al., Exploitation of hydrocolloid functionality for healthiness (Hydrocolloids for Satiety) Leatherhead Food Research Report 946 (2009).

The alginate-fortified milkshakes were found to be stable and l iquid during chil led storage, and produced a viscosity in the range of 1000-1500 cp (Type 1 was thicker than Type 2). Upon addition of a pre-determined amount of artificial gastric juice, the appearance and viscosities of the milkshakes changed, with Type 1 being more viscous than the starting material as well as being more viscous than Type 2 at the end. Furthermore, Type 2 produced a bubbly, aerated mass, as opposed to Type 1. This clearly demonstrated that different grades of a generic hydrocolloid material can produce different behaviours, as well as that the use of the RVA or any other similar viscometer can provide an understanding of the changes in rheological behaviour. However, whilst relative comparisons, for example between different hydrocolloids or between different concentrations, can be made, emphasis must be placed that the RVA or similar viscometer is not an in vitro replacement for the stomach environment.Leatherhead is currently extending its study in this area by investigating the correlation, if any, between the in v i t ro data, as measured by the RVA and other complementary techniques, such as the texture analyser, and the in vivo data, as measured through human clinical trials also carried out at Leatherhead. If such a correlation exists, the in vitro analysis can be regarded as a realistic pre-screening tool towards reducing the size and cost of clinical trials.Scientific consideration of hydrocolloids is crucial for development of satiety-enhancing products, and need to be reinforced with extensive and focused scientific and mult idiscipl inary research. By mult idiscipl inary research, one needs to combine the knowledge of:

- physico-chemical characterisation of ingredients and products;

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Galam Group Combines Different Stevia-extracts to Improve Sweetness Profiles

Galam Group HiSweet® stevia blends offer an answer to the global challenge of formulating with stevia to achieve products with a sugar-like taste. After extensively formulating with stevia in numerous applications, Galam Group’s sweetening specialists have succeeded in finding the sweet-taste profiles manufacturers have been looking for. By combining both SG95 and high concentrations of Reb-A stevia-extracts, together with other sugars, the innovative Galam Group HiSweet® solutions have emerged with optimal taste-profiles to suit every applications needs. Dr. Joseph Soler, a sweetener blending expert from the Galam Iberia facility explained: “By combining both these stevia-extracts, plus other natural sugars, we’ve achieved blends whose sweet tastes are much more similar to that of sugar, with a better mouth feel, improved flavor profile and high intensity sweetness - sweetened by natural sweetener systems. ” Galam Group dedicated application labs and sweetener blending facilities located across Europe work in close collaboration with customers on a variety of HiSweet® formulas that integrate stevia-extracts with different sweeteners. These HiSweet® blends offer the food and beverage industry a way to produce products with significant calorie-reduction without compromising the naturalness or sugar-sweetness of the blend. Dr. Fernando Schved, VP Business Development & R&D at Galam Group expanded on the flexibility of the HiSweet® blends for a range of applications. “Our blending experts have overcome the challenge of steviol glycosides – regarding late onset, lingering after taste or bitterness to preserve the sweetness sensation.” Galam Group’s HiSweet® stevia blends have already been well received throughout Europe, helping food and beverage manufacturers gear up for the forthcoming EU stevia approval and growing consumer demand for natural sweetening solutions.

www.galam.co.il

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Extraction techniquesGreen extraction techniques

for high-quality natural productsGIANCARLO CRAVOTTO*, ARIANNA BINELLO, LAURA ORIO

*Corresponding authorUniversity of Torino, Dipartimento di Scienza e Tecnologia del Farmaco

Via Giuria 9, Torino, 10125, Italy

excellent know-how and due attention must be paid during the entire production chain work. Furthermore, all improper raw material has to be discarded. The critical points are: correct harvesting time, storage under controlled moisture and temperature conditions, pressing of the raw material with a current-generation screw press and quick purification of the resulting oil (7). As part of an on-going research project in collaboration with an industrial partner, (8) three oils with outstanding organoleptic properties obtained with screw presses (Figure 1) were analysed and then compared to that obtained via conventional hexane extraction. The extraction yield, although inferior to the Soxhlet method, ranged from18 percent for sapote oil to 9 percent for baobab oil and to 3 percent for wheat germ oil. A considerable amount of nutritional oil components is lost during conventional extraction and refining processes, while mechanical expression fully preserves bioactive compounds naturally present in the seed.

Very few studies have been published on mamey sapote (Pouteria sapota Jacq.), a tropical fruit originally from Central America. The seed oil is used in soap, unguents, hair conditioners and as a lenitive for eyes and ears. The literature data on fatty acid composition and chemical characteristics of this oil after its Sohxlet extraction with hexane (9) are similar to our data (Table 1). Nevertheless, an evaluation, via sensorial analysis, of samples extracted either with hexane or via mechanical expression gave the former an average value of 2.1, on a scale from 1 to 5, whilst the latter received the maximum value in all cases.Baobab (Adansonia digitata) is a tree mostly found in the Northern part of Nigeria. Although they contain a relatively high level of antinutrients, the seeds are considered edible. Nkafamiya et al. (10) and Osman (11) published studies on the seed oil obtained via petroleum ether soxhlet extraction. The oil is an excellent source of mono- and polyunsatured fatty acids (37 and 31.7 percent respectively).

INTRODUCTION

Strangely, maceration and hydrodistillation still remain the most common extraction techniques for natural products in the third millennium. Conventional extraction processes are quite laborious, time-consuming, involve large amounts of solvents and, ultimately, may cause some target molecule degradation and the partial loss of volatiles. Great improvements can be achieved with the use of non-conventional techniques such as supercritical CO2 extraction, ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE) (1-3). Other recent green extraction techniques of note are: extraction with subcritical water (4) and instant controlled pressure drop (DIC) (5). The main advantages of UAE and MAE are the large reduction in extraction time, the higher yield of oils and active principles, improved selectivity and the higher stability and organoleptic quality of the extracts. Each matrix, however, needs to have its operating conditions carefully optimized in order to achieve high quality standards and yields. Eff icient cost effective extraction is often not only a matter of technique and operating conditions, in fact the type of equipment (reactor, oven, press) can strongly affect the result. With the aim to present few recent advances in the field of green technologies for plants extraction, we report herein three different methods that share the high quality of the product obtained.

AN OLD, EVER “GREEN” METHOD: MECHANICAL EXPRESSION

High-quality oils for nutrit ional and cosmetic applications can be obtained using modern screw presses and oil sedimentation or filtration purification techniques. The mechanical expression of oil from oil seeds has relatively low initial and operational costs and produces uncontaminated oils (6). However, the production of cold pressed oils requires

KEYWORDS: Solventless extraction, mechanical expression, microwave-assisted distillation, microwave-assisted hydrodiffusion, high-intensity ultrasound flow extraction.

ABSTRACT: The design of green, efficient and sustainable extraction methods has been a hot research over the last decade. Several technologies are available and the best method to use depends on the desired chemical and organoleptic characteristics of the final product, its commercial value and annual production size. We here present three green techniques for the production of high-quality oils, flavours and phytocomplexes which are based our own direct experience and are applicable to any reasonable production scale. These continuous or semi-continuous methods are: cold extraction with modern screw-presses, microwave-assisted distillation and gravity hydrodiffusion and a new flow-process under very high power density ultrasound.

Giancarlo Cravotto

Peer-reviewed scientific article

Figure 1. Continuous screw press (30 Kg seeds/h).

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eso f t h e r m o l a b i l e components and often provides more va luab le vo lat i le fraction and essential oils. All the relevant parameters are strictly controlled, making t h e e x t r a c t i o n /distillation processes extremely fast and repeatable. Today, these green methods represent a new challenge in terms of s u s t a i n a b i l i t y , e x t r a c t i o n t i m e (seconds or minutes), cost, repeatability and final product quality.

T a b l e 2 s h o w s o u r analytical data on the composition of the oil o b t a i n e d f r o m t h e mechanical expression of t h e c r u s h e d s e e d s . Besides the higher sterol content we obtained a considerable amount of tocopherols: 23.4, 26.6 a n d 1 9 5 . 8 m g / k g respectively for α−, δ- and γ-tocopherol.Several authors have investigated the composition of bioactive compounds present in wheat germ oil and these include tocopherols, sterols and polyunsatured fatty acids (about 55 percent linoleic acid). Hassanein and Abedel-Razek (12) compared classic solvent extraction (where refining is usually needed) and mechanical pressing yields, the ratio is about 9:5. We can confirm this difference in extraction yield, however, find it to be outweighed by the greatly superior proportion of organoleptic components and unsaponifiable fraction present in the mechanically pressed oil. This fraction includes a huge amount of tocopherols: 1726, 653 and 53 mg/kg respectively for δ-, γ- and a-tocopherol and a valuable portfolio of phytosterols (triterpene alcohols, sterols and stanols, Table 3) (13).

THE MICROWAVE-ASSISTED HYDRODISTILLATION (MAH) AND MICROWAVE HYDRODIFFUSION AND GRAVITY (MHG)

Hydrodiffusion is a type of steam distillation where steam is fed in from the top of the vessel onto the botanical material instead of from the bottom as in normal steam distillation. In the last decade, all these techniques have been dramatically improved by means of microwave irradiation. A series of new dedicated equipments, developed by Prof. Chemat in Avignon in collaboration with Milestone Srl (Bergamo, Italy) (14, 15), is now commercially available. One of the main advantages of volumetric heating is the reduction in extraction time which prevents the degradation

Table 1. Fatty acid profile percent and physico-chemical characteristics of sapote seed oil (screw press).

Table 2. Fatty acid and sterolic profiles percent of baobab seeds oil.

Table 3. Sterolic profile percent of wheat germ oil (screw press).

Figure 2. Conventional and microwave-assisted hydrodistillation.

Table 4. Main components in the essential oils of M. spicata var. rubra and M. spicata var. viridis “Casablanca” (fresh plant material) obtained by MAH and HD.

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Extraction techniquesA comparative study of classic hydrodist i l lat ion (HD) and MAH techniques, was performed in our laboratory using two fresh mints cultivated in Piedmont: Mentha spicata var . rubra and Mentha spicata var. viridis “Casablanca”. Although some differences were present, the results reported in Table 4 agreed literature data (16) and confirmed the advantages of MAH over classic steam distillation i n t e r m o f r a p i d i t y a n d repeatability. Figure 2 shows both sets of equipment used for the hydrodistillations.

FLOW-PROCESS UNDER ULTRASOUND AT VERY HIGH POWER DENSITY

T h e t h i r d e x a m p l e o f g r e e n extraction techniques is a new m e t h o d o f p r o d u c i n g p l a n t p h y t o c o m p l e x e s t h a t f u l l y preserves the chemical, biological and functional properties of plant cell content (17). The so-called “cold boiling” effect enhances mass transfer under US and avoids any heating of the bulk and therefore thermal degradation. The method consists of cell wall disruption using intense acoustic cavitation (high power density) in a flow multiprobe reactor (Figure 3). The most common medium for cavitational treatment is water which conveys the ultrasonic waves and disperses the phytochemicals by cell wall disruption. The solvent can be therefore replaced by a simple liquid medium. After quick acoustically aided filtration (15) of the suspended cytoplasmatic material, the mixture i s concent ra ted to a reduced v o l u m e u n d e r v a c u u m a n d subjected to spray drying using the residual plant debris as the inert material. This technique avoids the a d d i t i o n o f a d j u v a n t s a n d m a l tod ex t r i n s a nd gu a ra nte es the fu l l na tu ra l composition of the extract. Using guaranà seed powder (ca. 300 mm of Paullinia cupana Kunth.) as the starting feedstock, we performed the extraction in water (ratio plant/medium 1:10). The average temperature in the sonication compartments was 45-48°C. The powder suspension was mechanically stirred in a 20 Lt tank and was then pumped into a high-power US chamber (volume 300 mL) by a peristaltic pump. The reactor power density was about 200 W/100 m L , a n d t h e c o n t i n u o u s f l o w treatment had a residence time of 2-3 min; the suspension was then rapidly fi ltered off by means of a s imple US-aided f i l t rat ion devise. A f t e r p r e c o n c e n t r a t i o n u n d e r vacuum, the filtrate was spray-dried with a Büchi Mini Spray Dryer B-290. A mix of the dried exhaust plant debris and whole plant powder could be used as the inert material. The HPLC analysis of the final product showed a caffeine content of about 8 percent.The same procedure was used for Devil’s Claw root powder (Harpagophytum procumbens). The medium was a 8:2 water/ethanol mixture and a plant/liquid ratio

of 1:12 was used. The temperature was 41-43°C. The active principle, d e t e r m i n e d a s h a r p a g o s i d e , ranged from 2.0 to 2.3 percent in content.

CONCLUSIONS

Techniques have been developed to obtain valuable products from plant sources on pilot or industrial scales and have been reported herein. Recent trends in extraction techniques have largely focused on finding solutions that minimize, or even dispense with, the use of solvents. This, of course, must be achieved whi le a lso enabl ing process intensif ication and the cost-effective production of high q u a l i t y e x t r a c t s . T h e i d e a l technique to use depends on the d e s i r e d c h e m i c a l a n d organoleptic characteristics of the final product, its commercial value and annual production size. The examples here reported offer a

small glimpse of the huge technological effort that is being made and the manifold applications that are being developed.

REFERENCES AND NOTES

1. G. Cravotto, P. Cintas, Modifying flavour in food, Woodhead Publishing Limited, pp. 41-63 (2007).

2. G. Cravotto, L. Boffa et al., Ultrason. Sonochem., 15, pp. 898-902 (2008).

Figure 3. Multiprobe US-assisted flow reactor (600 W).

Solventless extraction of flavours, oils and

phytocomplexes

Green technologies for the business

of the quality

3. H. Mazaheria, K.T. Lee et al., Biores. Technol., 101, pp. 9335-9341 (2010).

4. C. Besombesa, B. Berka-Zougalia et al., J. Chromatogr. A, 1217, pp. 6807-6815 (2010).

5. S. Chemat, A. Lagha et al., Flavour Fragr. J., 19, pp. 188-195 (2004).

6. J. Sriti, T. Taloub et al., Ind. Crop. Prod., 33, pp. 659-664 (2011).

7. B. Matthäus, L. Brühl, Eur. J. Lipid Sci. Technol., 110, pp. 611-617 (2008).

8. Parodi Nutra srl, Campomorone (GE - Italy).9. J.A. Solis-Fuentes, C. Duran-de-Bazua, Eur. J. Lipid Sci.

Technol., 105, pp. 742-748 (2003).10. I.I. Nkafamiya, S.A. Osemeahon et al., Afr. J. Biotechnol., 6,

pp. 756-759 (2007).11. M.A. Osman, Plant Food Hum. Nutr., 59, pp. 29-33 (2004).12. M.M. Hassanein, A.G. Abedel-Razek, J. Oleo Sci., 58, pp.

227-233 (2009).13. N.T. Dunford, S. Irmak et al., J. Agr.

Food Chem. , 57 , pp. 10608-10611 (2009).

14. M i l e s t o n e a n d t h e U n i v e r s i t é d’Avignon et des Pays de Vaucluse, France, European patent EP 1 955 749 A1.

15. F. Chemat, Essential oils and aromas: Green extractions and Applications, HKB Publishers, Dehradun, 2009.

16. M. Vian, X. Fernandez et al., J. Chromatogr. A, 1190, pp. 14-17 (2008).

17. P. Daghero, G. Cravotto, Patent Pending (2011).18. M.T. Grossner, D.L. Feke et al., AIChE, 51, pp. 1590-1598

(2005).

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Dr. Pearse Lyons, the founder and president of Alltech, a global animal health company headquartered in Nicholasville and with a presence in 128 countries.www.alltech.com

NOVEL MUCOSITIS TREATMENT PRESENTED BY INDENAIndena has presented clinical results on a new treatment of oral mucositis, one of the most debilitating adverse effects suffered by cancer patients undergoing radio and chemotherapy. The company refers that the incidence of mucositis in patients affected by head and neck tumours and treated with radio and/or chemotherapy is approximately 100 percent with various degrees of severity. The company explains that SAMITAL® efficacy has been demonstrated in controlling symptoms of severe mucositis and improving recovery

manufacturer and supplier of plant extracts for the nutraceutical, pharmaceutical and cosmetics industries. The company explains that BURGUNDY's addition to the Group along with its complementary product portfolio (active substance master files, new botanical extracts, active ingredients) will enable NATUREX to strengthen its industrial base and capacities to meet customer needs by developing its expertise in nutraceutical, pharmaceutical and personal care. Moreover they underline that BURGUNDY's products will in turn benefit from NATUREX's industrial and technological expertise in addition to its global sourcing capacity, innovation and the strength of its worldwide commercial network. Jacques Dikansky, NATUREX's Chairman-CEO and founder explains: “This acquisition fits perfectly with NATUREX's strategy for pursuing growth in its different markets. It is an excellent development opportunity in terms of both manufacturing capacity and commercial positioning […] With our successful track record in integrating companies and the promising potential for synergies and cross-selling from this merger, we are confident in our ability to generate sustainable profitable growth, creating value for our customers, employees and investors".www.burgundy-extracts.com

BIO-BOTANICA® INC. HAS RECEIVED A CERTIFICATIONBio-Botanica® Inc. is pleased to announce that it has received certification as an organic manufacturing facility processor from Quality Assurance International (QAI). According to Frank D’Amelio, CEO and founder of Bio-Botanica: «Recognizing the growing demand from our customers for organic raw materials, Bio-Botanica is pleased to supply non-GMO, organic products that will help them meet organic label claims. Organic certification is an additional value we can now deliver along with a high-quality product».www.bio-botanica.com

PEARSE LYONS: HALL OF FAMEThe University of Kentucky (United Kingdom) College of Agriculture and Department of Animal and Food Sciences annually recognises someone who has made outstanding contributions to the department and to Kentucky animal agriculture with induction into its Hall of Fame. This year, the department awarded the honour to

Business

THE FORMATION OF NUTRITIONAL LIPIDSDSM Nutritional Products, based in Switzerland, has announced the formation of Nutritional Lipids that will combine Martek’s algal DHA omega-3 and ARA omega-6 products and DSM Nutritional Products’ polyunsaturated fatty acid (PUFAs) portfolio. Nutritional Lipids will

focus on developing and positioning innovative nutritional lipids products.www.dsm.com

SYRAL RECENTLY BECOME TEREOS SYRALSyral recently become Tereos Syral. With the constant support of Tereos - the global player for sugars, starches and alcohols, Syral has grown steadily to become a major player in the European market for starches and starch derivatives, including dextrose, maltodextrins and polyols. The name change marks a new step in the history of the company, which increasingly benefits from the group’s international scope and ambition.www.tereos-syral.com

NATUREX ANNOUNCES THE ACQUISITION OF BURGUNDY BOTANICAL EXTRACTS

Naturex announces the acquisition of Burgundy Botanical Extracts, a French

ON NOVEMBER 7TH 2011: NEXIRAOn November 7th 2011 the companies of Iranex Group – CNI (Colloïdes Naturels International) and Bio Serae Laboratoires - officially became Nexira. The three divisions - Nexira Food, Health and Technology - offer a global expertise from raw materials sourcing and proprietary processing technologies to formulation support. The company explains that the Nexira portfolio has constantly pushed outwards from its core product, acacia gum, for which the group is world leader. Nexira now offers a wide range of natural ingredients and extracts including emulsifiers, texturizing agents and actives for wei ght management, antioxidants, joint health and stress relief.

VION FOOD GROUP AND NIZO FOOD RESEARCH WILL BE COLLABORATINGVION Food Group and research company NIZO food research will be collaborating intensively to develop natural protein-based ingredients to replace fats in their products. The excessive consumption of fats in the Netherlands remains a matter of concern and contributes directly to the increase of “prosperity illnesses” like obesity, type II diabetes and heart and vascular disease. Proteins contain about half the calories of fats and are more satisfying. This makes proteins an excellent replacement for fats in composite products that fit within a healthier eating pattern. At the start of this year a team of experts from VION Food Group and NIZO food research therefore started a 3-year project aimed at developing new meat products with reduced amounts of fat. However, replacing fats with proteins is not a simple matter, as fat contributes to the overall taste of products. A higher level of proteins can also result in products that feel dry and chewy in the mouth. Consumers will only accept low-fat products if they taste good.www.nizo.com

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of lesions in approximately 130 oncological adults and young patients. Indena refers that SAMITAL® is a patented formulation developed to meet the US FDA Guidance on Botanical Drug Products released by the Centre for Drug Evaluation and Research on June 2004. The product obtained an IND Approval and is eligible for immediate multicentre Phase II clinical trials in head and neck cancer patients. Paolo Morazzoni, Indena Scientific Director, said: “The severity of mucositis affects a number of variables, and it often occurs simultaneously with impairment of the immune function. In spite of the severity, treatment of mucositis still remains an unmet

need and SAMITAL® can represent a remarkable contribute”.www.indena.com

BENEO-TECHNOLOGY CENTERBENEO is announcing the creation of its BENEO-Technology Centre. The company explains that The BENEO-Technology Centre brings together BENEO’s long-standing food application and technical expertise to enhance and encourage product innovation. The foundations for this were laid in 2009 when BENEO founded the BENEO-Institute, which offers guidance and thought leadership in nutrition, health and regulatory affairs. Additionally, BENEO developed its expertise to provide customers with dedicated consumer and market insights, going so far as developing product and marketing concepts to demonstrate the benefits of BENEO’s functional ingredients. www.beneo.com

MICRONUTRIENTS IN HEALTHY DEVELOPMENT AND LONGEVITYDSM and UMCG have signed an agreement and will cooperate in research projects on the role of micronutrients, in particular vitamins, in healthy development and longevity. Research projects on the role of micronutrients in metabolism and gene-regulation will be established in ERIBA (European Institute for the Biology of Ageing). The company and the university refer that nutrient intake and markers of nutritional status, as well as the impact of nutrient inadequacies throughout the lifecycle will be monitored in the LifeLines program. Moreover, they add that LifeLines is a large prospective cohort, comprising a representative sample of 165.000 participants from the northern provinces of the Netherlands in a three-generation family design. The aim of LifeLines is to study universal risk factors and their modifiers for multifactorial diseases. They also underline that a Nutrition Science teaching program for students in medical

sciences will be established that addresses the role of vitamins and micronutrients in health and disease. Furthermore,

the cooperation envisages co-sponsorship of PhD students who will work at UMCG and at DSM research laboratories. By this approach the

translation of new scientific approaches to nutritional solutions will be enhanced. This program will contribute to achieving the goals defined by the European Union to increase the quality of life and to add healthy life years to the population by 2020. In the scope of “Bright Science”, DSM has since several years’ diverse projects exploring the role of micronutrients to develop new nutritional

solutions. However, more science and nutritional studies are needed; this will help in better understanding the complex roles micronutrients play in human physiology and healthy aging.

www.dsm.com ; www.umcg.nl

translation of new scientific approaches to nutritional solutions will

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Being fairly new to this industry, they have expanded our lines of Vitamin A and Vitamin E so they can meet the needs of their cosmeceutical customers.www.patvitamins.com

Products

USN PROTEIN FUEL 50USN Protein Fuel 50 is USN’s latest product. The company explains that it could be ordered starting from now. They explains that it is a high protein ready to drink that gives support for high intensity resistance exercise and assists the building of muscle mass and strengths through muscle protein synthesis. USN Protein refers that it contains 10.6g BCAAs, 50g protein and 20g carbohydrates, and comes in two flavours, chocolate and strawberry. The ready to drink Protein Fuel 50 is available in an easily portable 500ml bottle, ideal to take to and from the gym.www.usn.co.uk

PROMITOR™ SOLUBLE GLUCO FIBRETate & Lyle is pleased to announce the start of European manufacturing of a new soluble fibre, PROMITOR™ Soluble Gluco Fibre. PROMITOR™ Soluble Gluco Fibre is an extension of the PROMITOR™ dietary fibre product line, which has proved popular with Tate & Lyle’s North and Latin American customer base. The company refers that PROMITOR™ SGF70L offers European food and beverage manufacturers a dietary fibre that is well tolerated and provides clean label benefits. Its process and acid stability enables manufacturers to develop new, healthier versions of a wide range of food and beverage products at a moderate cost-in-use. The ingredient is suitable for markets and applications that require fibres made from non-GM maize and will initially be available in liquid form.

www.tateandlyle.com

lowering benefits are poised to pick up traction. Although blood pressure lowering ingredients are not currently very popular, they are expected to slowly catch up due to improving consumer awareness.www.frost.com

D.D. WILLIAMSON: A NEW BRAND IMAGED.D. Williamson launches a new brand image to reflect its expanded

expertise in colour solutions for customers. In the new logo “DDW” replaces “D.D. Williamson” for a concise, contemporary image. Moreover the company explains that “The Colour House” tagline expresses a place where creativity blends with advanced technical capability to bring colour ideas to life. Like leading, global flavour houses, “The Colour House” provides collaborative science, solutions, and service for product developers. Campbell Barnum, VP, Branding & Market Development underlines: “The new identity helps demonstrate DDW’s ability to deliver creative colour solutions for customers across a wide range of application sectors”.www.ddwcolour.com

PAT VITAMINSPAT Vitamins is a distributor for the food, health, pharmaceutical, and cosmeceutical industries for over 15 years. The company assures that all of their food ingredients go through a strict vendor qualification process and they make sure all their vendors are GMP-certified. PAT Vitamins serves companies involved in: Functional Food - they supply a variety of different food ingredients to many food manufacturers that may use their products in their vitamin-enriched food and beverages; Nutraceutical - along with functional foods, many companies are promoting health and dietary supplements that include the use of vitamins and amino acids to promote health and energy; Cosmeceutical -

INGREDIENTS MANUFACTURERS FOR CHOLESTEROL- AND BLOOD PRESSURE-LOWERING BENEFITSThe rising incidence of problems related to high blood pressure and weak immune system as well as the gravitation toward preventive healthcare is driving the European market for nutritional solutions in immune and antihypertensive health. The swine flu epidemic that hit Europe and the United States is one of the factors that boosted consumer interest in maintaining a healthy immune system. Ingredients manufacturers in this space are cashing in on the growing awareness of the potential of immune health ingredients in preventing flu-like symptoms and respiratory infections. In particular, health ingredients that offer cholesterol- and blood pressure-

LONZA & LIPOGENLonza has announced a global commercial partnership with Lipogen for the exclusive rights to sell phosphatidylserine (PS) and PS-based formulations in dietary supplements, medical foods, and food and beverages under the Lonza name. Michael DeGennaro, Global VP Marketing and Sales Nutrition at Lonza explains: “Adding PS to our portfolio of branded ingredients directly represents our commitment to provide a diverse line of nutrition products and an array of formulation-friendly technical qualities […] PS represents our focus of bringing solutions that meet the needs for cognitive support to our customers”. PS, which may reduce the risk of dementia and cognitive dysfunction in the elderly as well as reduce stress and mental fatigue joins Lonza’s portfolio of nutritional ingredients backed by scientific evidence. The company explains that with age the amount of PS naturally diminishes in our brain creating a need for supplementation. PS is the only cognitive health ingredient in the USA, which received a qualified health claim from the FDA.www.LonzaNutrition.com

NOVOZYMES HAS ANNOUNCED ITS INVESTMENT IN CLEANSTAR MOZAMBIQUENovozymes has announced its investment in CleanStar Mozambique. The companies explain that CleanStar Mozambique will work with smallholder farmers to implement sustainable farming practices, create a food and ethanol cooking fuel production facility, and lay the groundwork for economically and ecologically sustainable communities in Sub-Saharan Africa. Novozymes Executive Vice President Thomas Nagy explains: “Agriculture in the developing world holds an enormous potential that can be realized with the assistance of biotechnology […] Through this partnership, local communities in Africa will be able to produce more food and energy while at the same time improving their health, restoring forests, cleaning the air, and growing the economy”. Under CleanStar Mozambique’s innovative business model, thousands of farmers in Mozambique will have the opportunity to transition from charcoal production and slash-and-burn agriculture to cultivating a diverse range of crops and trees, which will significantly improve their income and nutrition levels while rehabilitating degraded soils and enhancing biodiversity. Whatever the families do not consume them, they will sell to CleanStar Mozambique. The company will produce a range of food products as well as an ethanol-based cooking fuel made from cassava, which will be sold into urban markets.www.cleanstarmozambique.com

The company explains that it could be ordered starting from now. They explains that it is a high protein ready to drink

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they add that the blend’s proteins form into a configuration that, upon exit from the extruder, expands into a fibrous structure with the texture characteristic of meat. The result is a juicy, meat-like vegetarian option with excellent textural and chewing qualities, superior water-holding capacity, a neutral taste and pale colour manufacturers can customize to fit any number of flavour profiles and identities.www.solbar.com

VITAMIN D YEAST AND SCIENTIFICALLY SUPPORTED PROBIOTIC FORMULADuring the American Dietetic Association (ADA) Food & Nutrition Conference & Expo in San Diego, (September 24-27, 2011) experts in microorganisms from Lallemand Inc. and Institut Rosell-Lallemand presented Vitamin D yeast and scientifically supported probiotic formula. They explained that in the recent years, vitamin D deficiency has raised public health concerns in the USA. According to a recent analysis lead by FDA scientists, the majority of American children are not getting sufficient vitamin D from sun exposure, even in summer months. At the ADA Conference was introduced Lallemand vitamin D yeast, a natural and practical solution to address vitamin D supplementation in the overall population, through Vitamin D bread or baked food for example.www.institut-rosell-lallemand.com

THERMO FISHER SCIENTIFIC INC: NEW APPLICATION FOR THE DETERMINATION OF NITRITE AND NITRATEThermo Fisher Scientific Inc. is pleased to announce a new application for the determination of nitrite and nitrate in milk by ion chromatography (IC) with suppressed conductivity detection using in-line sample preparation. Excessive consumption of nitrite and nitrate has been implicated as a cause in some health problems and, as a result, the United States Environmental Protection Agency (U.S. EPA) has regulated the amount of nitrite and nitrate in drinking water. These same limits should be applied to milk even though the FDA and USDA have not required

testing of milk for nitrate and nitrate.

www.thermo.com

SUPERTEX, THE LATEST INNOVATION IN TEXTURED VEGETABLE PROTEIN PRODUCTSSolbar launches Supertex, the latest innovation in textured vegetable protein products. The company explains that Supertex is a specially extruded blend of soy-derived, textured vegetable protein suitable for use in variety of vegetarian and meat-enhancement applications. Solbar underlines that the product is a blend of high-quality, all-vegetable source ingredients, processed via the twin-screw extruder method. Moreover,

IRONKIDS GUMMY VITAMINSOcean Nutrition Canada would like to congratulate IronKids Gummy Vitamins, a Life Science Nutritionals product, on reaching a milestone of becoming the #1 selling Omega-3 gummy for kids in Canada. Each serving of IronKids Gummies Omega-3s contains 100 mg of EPA/DHA. The gummies are specially formulated with Ocean Nutrition Canada’s MEG-3® EPA/DHA ingredient, along with natural flavours and natural colours. Stuart Lowther, founder and President of Life Science Nutritionals refers: “When creating the Omega-3 gummies, three things were important to us: great taste, so kids will want to eat them, natural ingredients, and a pure, high quality source of omega-3 fish oil […] We chose to get our Omega-3 EPA/DHA from Ocean Nutrition because of their commitment to quality […] During the purification process, their MEG-3® products go through 200 quality checks. We knew we were getting the best fish oil. We also appreciated their innovative solutions to providing EPA/DHA. Ocean Nutrition was committed to providing the levels of EPA/DHA we wanted using technology that ensured that the great taste of the gummies wasn’t compromised”.www.ocean-nutrition.com

GALAM GROUP HAS REACHED THE FINAL STAGES OF AN INTENSIVE BLENDING PROGRAMGalam Group has reached the final stages of an intensive blending program. Newly launched, the innovative and stable HiSweet blends exploit the positive synergy of two natural sweeteners – Fruitose® and premium stevia-extracts. The company refers that months of intensive research and development have led Galam Group to optimal fructose and stevia combinations. They underline that fructose, sweeter than sugar, ensures a rapid sweetness response, perfectly complementing stevia’s delayed appearance and more distinct after–taste. Formulating with pioneering stevia/fructose HiSweet blends allows manufacturers to naturally sweeten their products with significantly less calories and sugar, while eliminating the need for masking agents or flavourings.www.galamgroup.com

AMINOSWEET ASPARTAMEAminoSweet aspartame, with its unique sugar-like taste, provides food and drink manufacturers with the ideal sweetener for formulation of the best tasting reduced sugar and sugar-free products as the company refers. Ajinomoto underlines that it’s not surprising that products sweetened with aspartame are preferred by hundreds of millions of consumers all over the world. Moreover, numerous taste tests have shown that people simply cannot tell the difference between products sweetened with AminoSweet and those sweetened with sugar. In one test, consumers were asked to taste two isosweet samples of water. One sample was sweetened with AminoSweet, the other with sugar. When asked which sample was sweetened with sugar, 57 percent picked the sample actually sweetened with AminoSweet.www.ajinomoto.com

CHILD-FRIENDLY PROBIOTICS SUPPLEMENT FOR IMMUNE HEALTHAnlit Advanced Nutrition in close collaboration with Frutarom has developed a child-friendly probiotics supplement for immune health. The companies explain that this is a new addition to Anlit’s line of products, in a unique and appealing delivery format for children. The companies refer that the new product is based on BLIS K12 - the world’s first probiotic for sore throats and otitis media (ear infections) marketed by Frutarom Ltd. BLIS K12 supports the body’s immune system by providing an innovative, natural and active defence against bacterial imbalance in the mouth, fighting antagonistic bacteria that cause sore throats, ear infections, colds and bad breath. “BLIS K12 is an oral probiotic with excellent safety and has been used in studies with children” says Shai Karlinski, Vice President of Sales and Marketing of Anlit and continues: “Otitis media is the most common bacterial infection in young children and the main reason for doctors’ visits. Most cases of otitis media result in antibiotic treatment. Consuming one child-friendly, bear-shaped supplement each day can help prevent common ear infections and sore throats in children”. The company refers that each package contains 20 vanilla-flavoured chewable BLIS K12 bears, sweetened with Xylitol, a natural sugar substitute. Children should take one BLIS K12 supplement each day to avoid otitis media and bacterial throat infections. This recommended dosage provides 17-20 mg BLIS K12 per serving.www.anlit4kids.com

products, in a unique and appealing delivery format for children. The

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concept is intended to reduce stress-related symptoms and could, for example, be used as an efficient nutritional support, in the management of tobacco withdrawal.www.ingredia-nutritional.com

CHR. HANSEN’S NEW STUDYInfluenza and other viral respiratory tract infections (VRTI) such as the common cold affect a vast number of people every year, representing a significant societal health issue with massive economic costs. Using an influenza vaccination model, Chr. Hansen’s new study involving 1058 healthy adult participants will investigate how the consumption of “L. casei 431®”- one of Chr. Hansen’s flagship probiotic strains - will support healthy people’s immune system in fighting off viral respiratory tract infections. Chr. Hansen’s Birgit Michelsen, Director of Scientific Affairs, Health & Nutrition Division refers: “Chr. Hansen’s probiotic portfolio is already among the best scientifically documented in the world, and very recently an immune study with remarkable findings was published in the British Journal of Nutrition. The study which we are now initiating will significantly improve the scientific evidence of the immune health benefits of our probiotics in healthy people […] The study stands out by being very large, by involving healthy people, and by taking advantage of using the same standards and quality tools as pharmaceutical studies”. The study is conducted in collaboration with the Department of Human Nutrition, Faculty of Life Sciences, University of Copenhagen, Denmark, and the Harrison Clinical Research in Munich, Germany, a contract research organization.www.chr-hansen.com

FORTITECH’S FAVORITE LETTERFood Insight Blog recently published a fun and informative list: The A-B-C’s of Healthy Aging by Amber Mosher. “Q” was Fortitech’s favourite letter. Amber wrote: Quick tip to boost your diet – Many of us struggle to get the nutrients we need as we age and one way to give your diet a boost is to fill your plate with functional foods, like fruits and vegetables, whole grains, fibre-rich cereals, low-fat dairy, and fortified foods and beverages. Fortitech thought it would be a good idea to amplify Amber’s message with a short list of some specific nutrients manufacturers and consumers should expect in functional foods and beverages for conditions that impact us as we age: For anti-inflammation – In addition to antioxidants in general, Omega-3 fatty acid, B vitamins and curcumin; For endurance – In addition to antioxidants in general, calcium, vitamin D, B6 and folate; For aging eyes – Omega-3 fatty acids, lutein and zeaxanthin, vitamin A, beta carotene, vitamin C, vitamin E and zinc.www.fortitalk.com

ROUSSELOT® GELATINE IS THE INGREDIENT OF CHOICERousselot® Gelatine is the ingredient of choice for easily formulating processed foods and drinks. The company underlines that Gelatine could offer an efficient solution for reformulating healthier products with less fat and less sugar. New types of gummies and marshmallows were recently presented.www.rousselot.com

ZEN & FREE: TO REDUCE STRESS-RELATED SYMPTOMSIngredia Nutritional and Gumlink have joined forces to develop a new concept of finished product featuring what Lactium® can do, complete with designed packaging. Zen & Free has been created using Gumlink’s patented Bi-layered compressed chewing gum, which is a particularly suitable delivery system for active ingredients, such as Ingredia’s Lactium®. This brand new

NEW LINE OF NATURAL-SOURCED COLOURSLycoRed features its new line of natural-sourced colours. The company explains that the colorants are derived from

natural carotenoids and feature unique shades and formulations that make them ideal for a variety of applications, from coatings for panned confectioneries to dairy products and beverages. Moreover they specify that the line ranges from yellow through orange to red colours in highly stable formulations and is suitable for vegetarian and vegan products. LycoRed is launching SANTE, a natural, non-MSG “umami” and “kokumi” flavour. The company refers that SANTE is a patented, natural tomato concentrate ingredient designed to successfully enhance taste and flavour in place of artificial flavour components or flavour enhancers. Moreover they underline that SANTE can be used for salt- and savoury-taste enhancement and allows for reduction of sodium or expensive flavour components in food formulations. It can be used in ready-made meals, snacks, cheese or meat products, savoury and baked goods.www.lycored.com

COMPLETE INDUSTRY-LEADING RANGE OF VANILLIN AND ETHYL-VANILLINRhodia Aroma Performance will showcase its complete industry-leading range of vanillin and ethyl-vanillin food-safe ingredients and reveal the new revamped branding and repositioning of the company’s flagship products Rhovanil®, Rhovanil® Natural and Rhodiarome® which meet the highest manufacturing safety standards demanded by the food industry. Henceforth these market-leading products will be dedicated to the food industry such as bakery, chocolate, confectionery, beverages and other dairy product applications. Vincent Lajotte, Aroma Ingredients Business Director of Rhodia Aroma Performance refers: “Rhodia developed and industrialized the manufacturing of vanillin and, almost forty years ago, invented the process to produce ethyl vanillin and therefore can surely claim to have a very strong food safety culture […] Safety is built into every step of the manufacturing chain through quality-oriented process design, back integration and end-to-end traceability. This unique fully integrated process avoids the usage of unauthorized products such as toluene, features the lowest level of liquid effluents and ensures a very high consistency in purity thereby ensuring Rhodia’s products are the purest, safest and most sustainable in the world”.www.rhodia.com

STRATUM NUTRITION HAS PRESENTED ARTINIA®

Stratum Nutrition has presented ARTINIA®. After two years of evaluation by EFSA, ARTINA® has been identified as a safe, novel fibre for consumers seeking to increase their daily fibre intake. Earlier this year, the EU Commission followed EFSA’s opinion approving ARTINIA® as novel food ingredient. The only fibre in the marketplace that supports the bodies’ natural antioxidant system, ARTINIA® is beneficial for cardiovascular health by protecting LDL-cholesterol from oxidation. The company refers that this has been demonstrated in multiple clinical studies. Notably, oxidized LDL-cholesterol is an emerging risk factor for atherosclerosis and one of the rare biomarkers demonstrating antioxidative properties that has been recognized by EFSA. According to Michael Faber, Stratum’s World Area Manager for Europe and Asia: “ARTINIA™ offers unique positioning opportunities to differentiate from other fibres. Due to its high purity ARTINIA™ shows superior organoleptic properties over common fibres and provides formulators with a high flexibility in the development of various food matrices”.www.StratumNutrition.com/EU

concept is intended to reduce

News edited byPaola Passadore

paola@teknoscienze.com