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

项目摘要背景绿叶含有叶绿体，这些细胞器富含半乳糖脂质（地球上最丰富的脂质），其中含有omega-3脂肪酸、生育酚（维生素E）、一系列已知对健康有益的类胡萝卜素、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至1/4的β -胡萝卜素是生物可及的。如果是这样的话，那么当我们消耗叶片材料时，只有一小部分营养潜力被释放出来；这可以解释为细胞壁物质的保留作为消化酶的屏障。因此，增加绿叶组织营养影响的一个明显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性食品/饲料/补充成分。尽管叶绿体在人类饮食中有巨大的潜力，但我们不知道它们在食用后会发生什么。食品制造商和加加工者不仅可以利用这些天然结构，还可以理想地制造出创新的微结构，以控制亲脂性生物活性物质的输送和释放。诺丁汉大学食品科学系最近的研究强调了分离叶绿体的潜在营养价值；只有4克叶绿体含有成人每日所需的维生素A、C E和omega-3脂肪酸。将比较从栽培植物（如菠菜叶）和废物（如剪草）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。还将建立焯水叶片材料对叶绿体质量的影响。然后，候选的叶绿体湿制剂将被转化为原型成分，测试其储存稳定性及其在食品/饲料配方范围内的兼容性。一系列材料中叶绿体组成的新数据。将绿叶组织转化为基于叶绿体的新型功能性食品成分的工艺流程信息3。这种新的、天然的成分在一系列食品/饲料/补充剂配方中的相容性的性能指标。扩大生产的蓝图。适合大规模饲养试验的可行材料

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