Research update: New ideas under the microscope

Related tags Elisa Nutrition

All records have been selected from the Food Science and Technology Abstracts database, a resource specifically developed for the food industry by the International Food Information Service.

coffee extract

This review describes a way of producing a coffee extract with antioxidant and anti-inflammatory properties, containing decarboxylated phenolic acid derived from chlorlogenic acid in coffee. Its uses in food or beverage products to treat certain health conditions are also described.

Source: Bel-Rhlid, R.; Kraehenbuehl, K.; Cavin, C.; 
Raab, T. W.; Page, N. (Patent assignee(s):Nestec SA).

Black bean sauce

This study aimed to maximise the yield of gamma-linolenic acid (GLA) produced by the filamentous fungus Mucor racemosus in fermentation of douchi (Chinese black bean sauce). Optimised fermentation conditions studied included inoculum size and temperature. GLA content in douchi varied from zero to 3.38% of total fatty acids content, suggesting factors other than fermentation temperature affect this. Optimal inoculum content was 5.30 × 107 spores/10g cooked soybean. Optimal fermentation temperature was about 26°C. Douchi GLA content could be increased by optimisation of fermentation conditions.

Source: He Lu; Bi-Bo Zhang; Zhao-Hui Wu; Department of Microbiology, Chong Qing Medical University, Chongqing, China.

Gluten detection

R5 sandwich enzyme-linked immunosorbent assay (ELISA) kits were used to test 561 food samples for wheat gluten, including 89 products labelled as 'gluten-free' and 472 soy products not naturally containing gluten. Gluten content was below the detection limits (3mg/kg) in samples declared gluten-free. Gluten traces were found in 11% of samples. Contents of gluten in the range 320 mg/kg were found in fewer than 1% of products. Of 472 samples, only two yielded gluten at levels greater than 100mg/kg. To avoid false positive and negative results, the study proposes ELISA kits should be developed with a lower sensitivity threshold and high gluten specificity.

Source: Spiric, D.; Borovic, B.; Velebit, B.; Lakicevic, B.; Babic, J.; Milijasevic, M.; Jankovic, V. Inst. za Higijenu i Tehnologiju Mesa, Belgrade, Serbia.

Velvet antler

Velvet antler is believed to have body strengthening, immunomodulatory and anti-ageing effects. It is used in Chinese functional foods and nutraceuticals. In this study, the antioxidative activity of an aqueous extract of velvet antler (AEVA) from red deer was evaluated using DPPH-radical scavenging, iron-reducing ability of plasma (FRAP), Fe2+-chelating and inhibition of linoleic acid autoxidation assays. AEVA showed antioxidative activity in all four assays. Removal of protein from AEVA elevated antioxidative activity. Further treatment was applied to separate the non-protein components (AEVA-S) and pinpoint the most active fraction (AEVA-SII) of AEVA-S. Specific nucleotides and hypoxanthine were identified. Nucleotides in AEVA-SII exhibited no free radical scavenging and iron-reducing activity. Only one nucleotide exhibited Fe2+-chelating activity accounting for 34.75% of the total Fe2+-chelating activity of AEVA-SII. Results showed unidentified antioxidant components were in AEVA-SII.

Source: Lei Zhao; Rui-Song Pei; Bao-Ping Ji; Yang-Chao Luo; Di Zhang; Zhong-Yi Xu; Xiao-Nan Jia Bao-Ping Ji, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China

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