13TSB_N4L2FS: Functional food and feed ingredients from green leaf tissue

13TSB_N4L2FS：来自绿叶组织的功能性食品和饲料成分

• 批准号: BB/L024535/1
• 负责人: David Gray
• 金额: $ 3.81万
• 依托单位: University of Nottingham
• 依托单位国家: 英国
• 项目类别: Research Grant
• 财政年份: 2014
• 资助国家: 英国
• 起止时间: 2014 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=BB%2FL024535%2F1
• 关键词: 13TSB_N4L2FS; Functional; food; feed; ingredients

Functional food and feed ingredients from green leaf tissueProject SummaryBackgroundGreen leaves contain chloroplasts, these organelles are enriched in galactolipids, (the most abundant lipid on the planet),which carry omega-3 fatty acids, tocochromanols (vitamin E), a range of carotenoids with known health benefits, vitamin C,and proteins. In vitro and in vivo studies indicate that only between 1/6 and 1/4 of the beta-carotene in green leaf tissue isbioaccessible. If this is the case, then only a fraction of the nutritional potential is being released when we consume leafmaterial; this may be explained by the retention of cell wall material acting as a barrier to digestive enzymes.One obvious way to increase the nutritional impact of green leaf tissue therefore is to recover chloroplasts from plant cellsand to convert these isolated organelles into functional food/feed/supplement ingredients. Despite the great potential ofchloroplasts to contribute to the human diet, we do not know what happens to them on consumption. Food manufacturersand processors would not only be able to exploit these natural structures, they would be ideally placed to generateinnovative microstructures for the controlled delivery and release of lipophilic bioactives.Recent work within Food Sciences at the University of Nottingham has highlighted the potential nutritional value of isolatedchloroplasts; only 4 g of chloroplasts contains the recommended adult daily nutrient intake for vitamins A, C E and omega-3fatty acids.Project OutlineThe nutritional quality of chloroplasts recovered from cultivated vegetation (e.g. spinach leaved) and waste material (e.g.grass clippings) will be compared. This will be achieved through compositional and ultrastructural analyses. The impact ofblanching leaf material on the quality of chloroplasts will also be established. Candidate wet preparations of chloroplastswill then be converted into prototype ingredients, which will be tested for storage stability and for their compatibility within arange of food/feed formulations.Outputs1. New data on the composition of chloroplasts from a range of materials2. Process flow information for converting green leaf tissue into a novel chloroplast-based functional food ingredient3. Performance indicators for the compatibility of this new, natural, ingredient, in a range of food/feed /supplementformulations4. Blueprint for scaling up production5. Viable material for a large scale feeding trial

背景绿叶含有叶绿体，这些细胞器富含半乳糖脂(地球上最丰富的脂肪)，它携带omega-3脂肪酸，生育色素(维生素E)，一系列已知对健康有益的胡萝卜素，维生素C和蛋白质。体外和体内研究表明，绿叶组织中只有1/6到1/4的β-胡萝卜素是生物可及的。如果是这样的话，当我们食用叶类物质时，只释放了一小部分营养潜力；这可能是因为细胞壁材料作为消化酶的屏障而被保留。因此，增加绿叶组织营养影响的一个明显的方法是从植物细胞中回收叶绿体，并将这些分离的细胞器转化为功能食品/饲料/补充剂成分。尽管叶绿体有巨大的潜力为人类饮食做出贡献，但我们不知道它们在消费时会发生什么。食品制造商和加工商将不仅能够利用这些自然结构，它们将处于理想的位置来产生创新的微结构，用于控制输送和释放亲脂生物活性。诺丁汉大学食品科学最近的研究强调了分离的叶绿体的潜在营养价值；只有4克叶绿体含有推荐的成年人每日维生素A、C E和omega-3脂肪酸的营养摄入量。项目大纲将比较从栽培植物(如菠菜叶)和废弃物(如草屑)中回收的叶绿体的营养质量。这将通过成分和超微结构分析来实现。热烫处理的叶片材料对叶绿体质量的影响也将被确定。然后，候选的叶绿体湿制剂将被转化为原型成分，将测试其储存稳定性以及它们在各种食品/饲料配方中的兼容性。关于一系列材料的叶绿体组成的新数据2。将绿叶组织转化为基于叶绿体的新型功能食品原料的工艺流程信息3。这种新的天然成分在一系列食品/饲料/补充剂配方中的兼容性的性能指标4。扩大生产的蓝图5。用于大规模饲养试验的可行材料

项目成果

Impact of the partial replacement of fish meal with a chloroplast rich fraction on the growth and selected nutrient profile of zebrafish (Danio rerio).

• DOI: 10.1039/c8fo02109k
• 发表时间: 2019-02
• 期刊: Food & function
• 影响因子: 6.1
• 作者: Mohamed A. Gedi;K. Magee;Randa Darwish;P. Eakpetch;Iain S. Young;D. Gray

Seasonal variation in the nutrient profile of Arthrospira fusiformis biomass harvested from an Ethiopian soda lake, Lake Chitu

• DOI: 10.1007/s10811-017-1359-0
• 发表时间: 2018-06-01
• 期刊: JOURNAL OF APPLIED PHYCOLOGY
• 影响因子: 3.3
• 作者: Assaye, Hirut;Belay, Amha;Gray, David
• 通讯作者: Gray, David

Chloroplast-rich material from the physical fractionation of pea vine (Pisum sativum) postharvest field residue (Haulm).

来自豌豆 (Pisum sativum) 采后田间残留物 (Haulm) 物理分馏的富含叶绿体的材料。

• DOI: 10.1016/j.foodchem.2018.08.018
• 发表时间: 2019
• 期刊: Food chemistry
• 影响因子: 8.8
• 作者: Torcello-Gómez A

In vitro digestion of galactolipids from chloroplast-rich fraction (CRF) of postharvest, pea vine field residue (haulm) and spinach leaves.

采后、豌豆田残渣（茎）和菠菜叶富含叶绿体部分 (CRF) 的半乳糖脂的体外消化。

• DOI: 10.1039/c9fo01867k
• 发表时间: 2019
• 期刊: Food & function
• 影响因子: 6.1
• 作者: Wattanakul J

Effect of steam sterilisation on lipophilic nutrient stability in a chloroplast-rich fraction (CRF) recovered from postharvest, pea vine field residue (haulm).

• DOI: 10.1016/j.foodchem.2020.127589
• 发表时间: 2020-07
• 期刊: Food chemistry
• 影响因子: 8.8
• 作者: Jutarat Wattanakul;M. Syamila;Rhianna Briars;C. Ayed;R. Price;Randa Darwish;Mohamed A. Gedi;D. Gray