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Chewing the fat: Complex beef lipids for metabolic health Dr Emma Bermingham AgResearch Host Institution The future of NZ food exports • Commodity vs. added-value • Meat industry “Grow the NZ red meat sector to reach a nominal annual export value of NZ$14 billion by 2025” Meat exports were NZ$6 billion last year Sheep + cattle numbers are decreasing Oct-Feb Mar-Sept Sources: Red Meat sector strategy report (2011); http://portal.beeflambnz.com/tools/export-tool/; Beef+Lamb New Zealand Economic Service Who will consumers of red meat be? • Who are our consumers? – Who can – and will – pay more? – What will they pay a premium for? • Attributes of ‘niche’ consumers – “Provenance”/Environmental – Health Source: KPMG Agribusiness Agenda (2013) Volume 3 “Evolving a truly consumer-centric industry” What is red meat? It is more than a cancer scare… It is more than just an iron source… A serving of meat gives you… The “Ironmaidens” Source: Knowles et al 2004 NZ Vet J 52, 342, Beef+Lamb NZ, International Agency for Research on Cancer (IARC) …Chewing the fat…about fat… The fat-fad Ancel Keys – Father of Lipid Hypothesis 1961 Good vs bad fats? Saturated Omega-3 Unsaturated Omega-6 The war on Fat & Cholesterol goes global 1984 Acknowledging they got it WRONG 2014 Grass vs Grain Complex lipids The grass-fed story • Grass-fed meat has higher – Conjugated linoleic acid (CLA) (C18:2) isomers – Trans vaccenic acid (TVA) (C18:1 t11) [a precursor to CLA] – Long-chain omega-3 (n-3; DHA, EPA) – Stearic fatty acid (C18:0) [cholesterol neutral fatty acid] • Grass-fed meat has lower – Myristic (C14:0) [cholesterol elevating fatty acid] – Palmitic (C16:0) [cholesterol elevating fatty acid] • Complex lipids? Source: Daley et al 2010 Nutr J 9, 10 What are complex lipids? Bioactive lipids/Polar lipids/Phospholipids • Two main groups: – Glycerophospholipids • Phosphatidylcholine (PC) • Phosphatidylethanolamine (PE) • Phosphatidylinositol (PI) • Phosphatidylserine (PS) – Sphingolipids • Sphingomyelin (SM) • Membrane-bound – Plants/animal products Health benefits of complex lipids • Fatty acids vs. complex lipids? – n-3 PUFA as phospholipids are more effective at “preserving a healthy metabolic profile” • Reduce cholesterol absorption – Rodents – Humans (3+ g complex lipids/day) • Dietary source of complex lipids may be important – Milk – Eggs – Meat? Sources: Rossmeisl et al 2012 PlosONe 7, e38834; Noh & Koo 2003 J Nutr 133, 3571; Kellet er al 2013 Eur J Nutr 2013 52, 1169 Red meat contains complex lipids Meat sample The health impacts of these lipids are unknown Lipid class Subbaraj, Fraser & Bermingham, unpublished COMPLEX LIPIDS FOR ENHANCED METABOLIC HEALTH The Opportunity • Cardiovascular disease (CVD) is a leading cause of death consumers are aware of the importance of the diet in reducing CVD risk • Cholesterol absorption is a known risk factor in CVD • Milk and egg complex lipids reduce cholesterol absorption – An opportunity for red meat? To show a reduction of cholesterol absorption in consumers who eat meat-derived complex lipids The Research Hypothesis: “that complex lipids extracted from grassfed beef reduce cholesterol absorption.” • Assess the distribution of complex lipids in Wagyu beef • Design a ‘healthy hamburger’ prototype containing extracted complex lipids • Conduct a clinical study with our ‘healthy hamburger’ – Blood cholesterol levels – Cholesterol absorption • Draft dossier for high-level health claims The Outcomes • Demonstrate health benefits of consuming food product with complex lipids extracted from NZ grass-fed Wagyu • Support Firstlight Foods to submit a dossier for a highlevel health claim and meet NZ and in-market regulations • Contribute towards Firstlight Foods mission: “to be the home of the best grass-fed meat in the world” Research progress to date Lipid profiling of NZ meat Aim: to understand the location and concentration of complex lipids throughout the Wagyu carcass PC CL PE PI SPL Progress: Working with FirstLight to understand where we can add value • Selected animals & tissues for analysis • Chemical composition planned (May-July 2016) The team Drs Bermingham, Craigie, Fraser & Subbaraj Gerald Hickey, Jason Ross, Matt Crowther Prof David Cameron Smith