Archive for August, 2011

Delivery of Functionality in Complex Food Systems

The 4th International Conference on Delivery of Functionality in Complex Food Systems was held  this week in Guelph, Canada and I was there representing Food & Function.  The conference was hosted and organised by the University of Guelph with the theme of ‘Physically-Inspired Approaches from the Nanoscale to the Microscale’.  The aim of this international symposium, now in its fourth year, is to focus on both basic science and functionality in food.  As such, the spotlight was firmly set on the delivery of functionality by exploring and manipulating the fundamental physical and chemical aspects of food.  This focus makes Food & Function a perfect partner and we are proud to be publishing a themed issue of research presented at the conference, due for publication in early 2012. 

Over three days world renowned speakers presented on ‘Engineering Self-Assembly in Food Systems Principles and Applications’, ‘Novel Structures for Engineered Bioactive Delivery’ and ‘Food Structuring as a Means to Modulate the Physiological Response of Foods’.  The oral sessions were complemented by a poster session with over 40 contributions. Food & Function board members Job Ubbink, Julian McClements and Erik van der Linden were amongst the invited speakers and Alejandro Marangoni was chair of the organising committee.

Anna Simpson, Deputy Editor Food & Function

Digg This
Reddit This
Stumble Now!
Share on Facebook
Bookmark this on Delicious
Share on LinkedIn
Bookmark this on Technorati
Post on Twitter
Google Buzz (aka. Google Reader)

Processing methods effect the lipotropic content of vegetables

Researchers from France have investigated how refining processes affect the lipotropic capacity of plant-based foods. Lipotropes – such as choline – are important compounds commonly found in vegetables, which prevent excess hepatic fat deposits by catalysing fat metabolism in the body. The lipotropic potential of bioactive phytochemicals from plant-based foods (PBF) has been much less studied and emphasised compared to other properties like antioxidant, anti-carcinogenic and anti-inflammatory potentials. Yet, fatty liver is common to several chronic pathologies like steatohepatitis, fibrosis and cirrhosis.

In this work, Anthony Fardet and co-workers aimed to estimate the effect of various technological processes on the lipotropic capacity and density of plant based foods. Results showed that overall, processing methods significantly reduced lipotropic capacity by approximately 20%, although fermentation was shown to be less drastic than thermal treatment.  Furthermore, results indicated that fermentation and canning may actually increase the lipotropic density.

To find out more, read the full article for free by following the link below:

Thermal and refining processes, not fermentation, tend to reduce lipotropic capacity of plant-based foods
Anthony Fardet, Jean-Francois Martin and Jean-Michel Chardigny, Food Funct., 2011, DOI: 10.1039/c1fo10041f

Digg This
Reddit This
Stumble Now!
Share on Facebook
Bookmark this on Delicious
Share on LinkedIn
Bookmark this on Technorati
Post on Twitter
Google Buzz (aka. Google Reader)

Top ten most accessed articles in June

This month sees the following articles in Food & Function that are in the top ten most accessed:-

The metabolism and analysis of isoflavones and other dietary polyphenols in foods and biological systems
Stephen Barnes, Jeevan Prasain, Tracy D’Alessandro, Ali Arabshahi, Nigel Botting, Mary Ann Lila, George Jackson, Elsa M. Janle and Connie M. Weaver
Food Funct., 2011, 2, 235-244, DOI: 10.1039/C1FO10025D

Inhibition of advanced glycation endproduct formation by foodstuffs
Chi-Hao Wu, Shang-Ming Huang, Jer-An Lin and Gow-Chin Yen
Food Funct., 2011, 2, 224-234, DOI: 10.1039/C1FO10026B

Anti-inflammatory activity of natural dietary flavonoids
Min-Hsiung Pan, Ching-Shu Lai and Chi-Tang Ho
Food Funct., 2010, 1, 15-31, DOI: 10.1039/C0FO00103A, Review

Fruit juice-induced endothelium-dependent relaxations in isolated porcine coronary arteries: evaluation of different fruit juices and purees and optimization of a red fruit juice blend
Cyril Auger, Jong-Hun Kim, Sandrine Trinh, Thierry Chataigneau, Anne M. Popken and Valérie B. Schini-Kerth
Food Funct., 2011, 2, 245-250, DOI: 10.1039/C1FO10040H

Review of in vitro digestion models for rapid screening of emulsion-based systems
David Julian McClements and Yan Li
Food Funct., 2010, 1, 32-59, DOI: 10.1039/C0FO00111B

Role of reverse micelles on lipid oxidation in bulk oils: impact of phospholipids on antioxidant activity of a-tocopherol and Trolox
Bingcan Chen, Ashley Han, Michaël Laguerre, David Julian McClements and Eric Andrew Decker
Food Funct., 2011, 2, 302-309, DOI: 10.1039/C1FO10046G

Transcription profiles of LPS-stimulated THP-1 monocytes and macrophages: a tool to study inflammation modulating effects of food-derived compounds
Wasaporn Chanput, Jurriaan Mes, Robert A. M. Vreeburg, Huub F. J. Savelkoul and Harry J. Wichers
Food Funct., 2010, 1, 254-261, DOI: 10.1039/C0FO00113A

Naturally occurring inhibitors against the formation of advanced glycation end-products
Xiaofang Peng, Jinyu Ma, Feng Chen and Mingfu Wang
Food Funct., 2011, 2, 289-301, DOI: 10.1039/C1FO10034C

Antioxidant, pro-oxidant and cytotoxic properties of parsley
H. J. Damien Dorman, Tiina A. Lantto, Atso Raasmaja and Raimo Hiltunen
Food Funct., 2011, 2, 328-337, DOI: 10.1039/C1FO10027K

Cardioprotective properties of raw and cooked eggplant (Solanum melongena L)
S. Das, U. Raychaudhuri, M. Falchi, A. Bertelli, P. C. Braga and Dipak K. Das
Food Funct., 2011, 2, 395-399, DOI: 10.1039/C1FO10048C

Why not take a look at the articles today and blog your thoughts and comments below.

Fancy submitting an article to Food & Function? Then why not submit to us today or alternatively email us your suggestions.

Digg This
Reddit This
Stumble Now!
Share on Facebook
Bookmark this on Delicious
Share on LinkedIn
Bookmark this on Technorati
Post on Twitter
Google Buzz (aka. Google Reader)

Variations in bitter taste genetics can alter food preferences

Mark Lucock and co-workers from Australia have investigated the variation in bitter taste genetics and how this affects nutrient intake. Variations in taste perception can influence dietary preferences and therefore also influence nutrient intake. For example, the bitter taste of folate-rich cruciferous vegetables (such as cabbage and broccoli) is thought to be linked to their unpopularity. Low consumption of these types of vegetables may increase the risk of developing adenomatous polyps/colorectal cancer, which are related to folate metabolism.  Recent research into bitter taste has focused on the TAS2R38 gene, variations in which are known to alter bitter perception.

In this work the relationship between variations in the TAS2R38 gene, red cell folate status as a model of folate-rich food consumption, and risk of developing polyps was investigated.  They demonstrated that bitter taste genetics interacted with red cell folate status to predict the occurrence of colonic adenomatous polyps, a recognised precursor of colon cancer.

To find out more, read the article in full for free by following the link below:

TAS2R38 bitter taste genetics, dietary vitamin C, and both natural and synthetic dietary folic acid predict folate status, a key micronutrient in the pathoaetiology of adenomatous polyps, Mark Lucock, Xiaowei Ng, Lyndell Boyd, Virginia Skinner, Ron Wai, Sa Tang, Charlotte Naylor, Zoe Yates, Jeong-Hwa Choi, Paul Roacha and Martin Veysey, Food Funct., 2011, DOI: 10.1039/c1fo10054h

Digg This
Reddit This
Stumble Now!
Share on Facebook
Bookmark this on Delicious
Share on LinkedIn
Bookmark this on Technorati
Post on Twitter
Google Buzz (aka. Google Reader)

Cooking methods can lower the GI of potatoes

 Thomas Wolever and co-workers from Canada have studied the effect of preparation methods on the glycaemic index (GI) of novel potato clones designed to be low in GI. High GI diets are associated with increased risk of diabetes and cardiovascular disease, due to the rapid release of carbohydrates into the bloodstream. While raw potato starch is resistant to digestive enzymes, cooked potato starch is easily digestible by enzymes and therefore has a high GI value (>70). Due to their high GI value, potatoes are often viewed as bad for our health.

In this study, variations in the GI value were observed when the potato clones were cooked, cooled and reheated, and the extent of this also varied for different clones. The results could potentially help to create new varieties of potatoes with low GI values, which would be beneficial for the prevention of diabetes and cardiovascular disease.

To read the full article for free, click the link below: 

Effect of preparation method on the glycaemic index of novel potato clones, Tara Kinnear, Thomas M. S. Wolever, Agnes M. Murphy, J. Alan Sullivan, Qiang Liud and Benoit Bizimungu, Food Funct., 2011, DOI: 10.1039/c1fo10042d

Digg This
Reddit This
Stumble Now!
Share on Facebook
Bookmark this on Delicious
Share on LinkedIn
Bookmark this on Technorati
Post on Twitter
Google Buzz (aka. Google Reader)