Survey
* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
Traditional foods: functional properties and perspectives Diana Di Gioia Department of Agricultural Sciences University of Bologna – Italy Tampere, 1.7.2013 University of Bologna Department of Agricultural Sciences Content The aim is to give a brief overview of the functional properties of traditional foods (TFs) The health image of TFs: the role of plant ingredients The health image of TFs: the role of microorganisms Challenges and perspectives of the TF sector The Mediterranean diet The Mediterranean diet Whole cohort set Mediterranean diet Greece Spain Italy France UK Denmark Germany Sweden Netherlands 0 1 2 3 4 5 6 Mortality ratios (%) Trichopoulou et al., (2005), BMJ, 330, 991-997 7 The health image of TFs: the role of plant ingredients Bioactive compounds in plants Secondary plant metabolites eliciting pharmacological or toxicological effects in man and animals Primary metabolic routes (biosyntetic pathway) Carbohydrates, aminoacids, protein and lipids Secondary metabolic routes (special metabolism) Small molecules not needed for daily functioning of the plants They are not useless ! The health image of TFs: the role of plant ingredients Wounding UV Light anthocyanidins flavonols/ flavones cholorogenic acid coumarins lignin psoralens Pathogen Attack isoflavones Low Nitrogen coumarins flavonoids flavonols isoflavonoids stilbenes Low Iron Low Phosphate phenolic acids anthocyanidins Dixon & Paiva, The plant cell, 1995, 7; 1085-1097. 7 The health image of TFs: the role of plant ingredients Secondary plant metabolites can have a beneficial effect in humans: some examples …. carotenoids polyphenols The antioxidant activity of bioactive plant metabolites is the main reason of their beneficial effects The health image of TFs: the role of plant ingredients Free radicals Reactive oxygen species The health image of TFs: the role of plant ingredients Example of chain reaction The health image of TFs: the role of plant ingredients RO + AH ROH + A antioxidant Free radical with a low affinity for cellular molecules NO CHAIN PROPAGATION The health image of TFs: the role of plant ingredients Carotenoids carotenes xanthophylls Provitamin A activity: Vitamin A is produced within the body from β-carotene Antioxidant activity (lycopene) prevention of age-related macular degeneration (lutein) enhancement of the immune system function The health image of TFs: the role of plant ingredients Polyphenols phenolic acids flavonoids lignans stilbenes group of molecules characterized by aromatic rings and several hydroxyl groups widely distributed in plants The health image of TFs: the role of plant ingredients COOH COOH CH HC Phenolic acids OH Hydrobenzoic acids Cinnamic acids p-coumaric acid is found in tomatoes, carrots and garlic. It has antioxidant properties (lower risk of stomach cancer) caffeic acid occurs in fruits, grains and vegetables ferulic acid is the most abundant fenolic acid in cereal grains (wheat and maize) 14 The health image of TFs: the role of plant ingredients Flavonoids They are ubiquitous in the human diet and are found in fruits, vegetables and grains. Flavonoids in food are generally considered to be beneficial to consumers' health and are one of the most important categories of bioactive food components. Epidemiological observations ascribed to flavonoids: to boost the immune sytem to protect body from free radicals to kill pathogenic microorganisms to decrease the risk of cancer 15 The health image of TFs: the role of plant ingredients Lignans • flaxseed; • cereals (triticale and wheat), • leguminous plants (lentils, soybean), • fruit (pears, prunes), • vegetables (asparagus, carrots) anti-inflammatory activity anti-oxidant activity protective effect against estrogen-related disease such as osteoporosis anti-cancer properties (reduced incidence rate of breast, prostate and colon cancer) 16 The health image of TFs: the role of plant ingredients Stilbenes antioxidant activity prevention of cardiovascular disease: the “French Paradox” (attenuation of coronary hearth disease in wine drinkers) prevention of ischemic damage inhibition of the development of cancer and extended lifespan in cell culture and animal cell models 17 The health image of TFs: the role of plant ingredients Functional compounds and organic farming It is recognized that highly-intensive agricultural practices (conventional farming) may reduce the natural production of secondary metabolites involved in plant defense; Under organic farming conditions, plants are easily subjected to stress conditions elicitation effects on secondary metabolites increment in functional compounds. The health image of TFs: the role of microorganisms Beneficial bacteria in the food chain can have: a protective role (protective cultures), to reduce the growth of pathogenic and/or spoilage microrganisms in food BIOPRESERVATION a probiotic role (probiotic cultures), i.e. conferring a beneficial effect upon the host, either on a farm animal through animal feed, or on humans, through different food products. 19 The health image of TFs: the role of microorganisms Lactic Acid Bacteria (LAB) and bifidobacteria are the best candidates for use as protective & probiotic cultures: Have been used since the beginning of history as starter cultures Present in almost all fermented foods-vegetables, meat products, dairy products Are part of the natural microbiota of both farm animals and humans Have a long history of consumption and safe use Lactobacillus Bifidobacterium Pediococcus Lactococcus Streptococcus Oenococcus 20 The health image of TFs: the role of microorganisms Relevance of LAB in different fermented food products Wine Cider Cheese Sauerkraut Fermented milk Fermented sausages 21 The health image of TFs: the role of microorganisms Protective cultures: applications in traditional dairy products Soft cheeses Control of pathogens such as Listeria spp. Mascarpone Brie Soft Cheese Semi hard & hard cheeses Growth control of undesirable spoilage bacteria Cheddar Parmiggiano Reggiano Yogurt The starter cultures used can be considered protective cultures Starter cultures can also have a role as probiotic cultures Pecorino 22 The health image of TFs: the role of microorganisms Protective cultures: applications in traditional meat products Control of pathogens such as Listeria monocytogenes, Campylobacter jejuni, Salmonella enteriditis Control of spoilage bacteria (Enterobacteriaceae, Pseudomonas spp., …..) Beef jerky Sausages Bresaola Ground meat Poultry 23 The health image of TFs: the role of microorganisms Interaction between probiotics and plant derived functional componds Dietary glycosides Aglycones Bacterial hydrolysis Bioactive form Glucosidase Fla Glu Glu Fla Absorption The health image of TFs: the role of microorganisms Bioavailability of dietary flavonoids ability of gut microbiota to degrade these compounds (b-glucosidase activity) Several groups of bacteria possess b-glucosidase activity Gut microbiota Bifidobacterium Lactobacillus Interaction between microorganisms and funtional compounds The health image of TFs: the role of microorganisms Flavonoid metabolism: selected bifidobacteria strains incubated with flavonoids extracted from “Zolfino” bean seeds Kaempferol kaempferol 3-O-xylosylglucoside kaempferol 3-O-glucoside Kaempferol-3-0-xylosylglucoside kaempferol 7-O-glucoside Selected Bifidobacterium strains can be used as probiotic dietary AFTER incubation with B7003 adjuncts to improve the health beneficial effects of flavonoid based products, 0 including common 4 bean 8 12 Timefood (min) derivatives Challenges and perspectives of the TF sector Innovations in traditional food products are costantly looked for to guarantee the safety of the products (ensuring safety through innovation) improve the nutritional and health properties of the food (link between nutrition and health) Consumer acceptance of innovation in TF (Kuhne et al. 2010) Quality innovations Mean values (on a 7 point scale) Reduction of fat content 5.29 ± 1.37 Reduction of sugar content 5.08 ± 1.36 Reduction of salt content 5.08 ± 1.36 Addition of beneficial ingredients 5.06 ± 1.33 Using organic raw material 5.35 ± 1.36 New processes improving safety 5.34 ± 1.22 Challenges and perspectives of the TF sector Value (Technology +Iinformation) Personalized Nutrigenomic Food Age Nutrigenomic food Functional food Convenience food Chemical analysis Nutraceutical Functional compounds Health claim Essential nutrients Engineered food Mass production Survival food Molecular nutrition Tailor-made personal food Home-test kits Genomics Diet Health Future 18th 19th 20th 21th Century Challenges and perspectives of the TF sector Personalized Nutrigenetic Food Age TFs Pathologic status Tailor made diet Comparison Health status Summary • The link between nutrition and health is extremely important for the modern consumer, also in the sector of TRADITIONAL FOODS • Plants are an important source of bioactive compounds: they mainly act as antioxidants which prevent biological molecules’ oxidation • Microorganisms have a functional role in foods: they are used both as protective and probiotic cultures • Microorganisms have also an important role in the bioavailability of bioactive compounds • The link among diet, health and genomics is increasingly being important Thank you [email protected]