Research update: new ideas under the microscope
GM can be good
Review: genetically modified plants for the promotion of human health.
Genetic engineering of plants is being reviewed, with regard to the latest generation of GM plants designed to provide benefits for consumers rather than producers.
Aspects considered include: plants as attractive biological resources (chemical versatility, ease of production); genetic engineering to confer additional characteristics and value for cultivation and post-harvest; 'first generation' GM plants with agronomic traits, such as pesticide resistance; second generation GM plants such as Golden Rice; third generation GM plants containing vaccines, antibodies and
pharmaceutical proteins, such as a transgenic rice for treating pollen allergy; overcoming obstacles for practical use; consumer acceptability of plants with health-promoting properties that are GM using native genes; and the emerging technology of metabolomics and its potential impact on the commercial development of GM plants.
By: Yonekura Sakakibara,K; Saito, K
Source: Biotechnology Letters. 2006; 28(24): 1983-1991; 41 ref
Probiotics
Use of probiotic bacteria in meat products.
Prospects for development of probiotic meat products, especially fermented sausages, are discussed. Topics include: the market for probiotic foods; the small range of probiotic sausages; problems with survival of probiotic lactic acid bacteria in sausages; dominance of the sausage fermentation microflora by non-probiotic lactic acid bacteria; strategies in development of probiotic lactic acid bacteria cultures for meat products; consumer protection; detection of probiotic lactic acid bacteria in meat products; probiotic microflora of probiotic sausage products; prospects for probiotic meat products and survival of probiotic bacteria in salami.
By: Kroeckel, L
Source: Fleischwirtschaft. 2006; 86(12): 109-113
Whey proteins
Health issues of whey proteins: protection of lean body mass.
It is concluded that whey proteins help to reduce unwanted loss of muscle mass during weight loss regimens. Ingestion of whey will contribute to an increase of muscle mass during exercise programmes, designed to prevent or reduce sarcopenia in the very old. Moreover, ingestion of whey protein is useful in the prevention of muscle mass loss in clinical catabolic conditions. The extent to which whey protein offers a specific nutritional advantage in humans over other proteins must be assessed.
By: Schaafsma, G
Source: Current Topics in Nutraceutical Research. 2006; 4(2): 113-121; 63 ref
Heat on for soy
Ultra heat treatment destroys cholesterol-lowering effect of soy protein.
Lipaemic effects of a UHT treated flavoured milk containing soy proteins were investigated. The soy product (containing soy protein isolates, soy fibre and soy phospholipids) or casein (placebo) was premixed with chocolate-flavoured milk before UHT treatment. Hypercholesterolaemic subjects (n = 80) were assigned to one of four groups receiving flavoured milk (0.5 or 1 litre/day) supplemented with soy protein (24.4 g/litre) or casein (43.3 g/litre) for four weeks. Blood samples were taken before and after treatment and concentration of total, low-density lipoprotein (LDL) and high-density lipoprotein (HDL) cholesterol was examined. Intake of the flavoured milks (soy preparation or placebo) was associated with increases in LDL-cholesterol concentration (17-19%) compared with the levels at baseline; this result was unexpected. The increases in LDL-cholesterol were similar in the soy preparation and placebo groups. It is concluded that UHT treatment of flavoured milks including soy proteins abolishes the hypolipaemic activity of the soy proteins.
By: Hoie, L H; Sjoholm, A; Guldstrand, M; Zunft, H J F; Lueder, W; Graubaum, H J; Gruenwald, J
Source: International Journal of Food Sciences and Nutrition. 2006; 57(7-8): 512-519; 36 ref
Barley fibre
Cholesterol-lowering effects of barley dietary fibre in humans: scientific support for a generic health claim.
Research has shown that foods containing whole-grain barley or certain dry-milled ingredients from barley have hypocholesterolaemic effects. A Swedish study performed with boiled, flaked and milled barley mixed into cold drinks showed a reduction in low-density lipoprotein-cholesterol levels in mildly hypercholesterolaemic subjects.
By: Aman, P
Source: Scandinavian Journal of Food and Nutrition. 2006; 50(4): 173-176; 15 ref
