ReportWire

Tag: Food Science

  • Produce Prescription Programs Yield Positive Health Benefits for Participants, Study Finds

    Produce Prescription Programs Yield Positive Health Benefits for Participants, Study Finds

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    Newswise — Around the country, non-profits and local governments are testing the idea of food as medicine through “produce prescription programs”—with promising results, according to researchers from the Friedman School of Nutrition Science and Policy at Tufts University.

    By prescribing free, healthy foods similar to how doctors prescribe medications, clinicians and policy makers hope to remove financial barriers to accessing fruits and vegetables to individuals with diet-related illness. Specifically, produce prescriptions offer vouchers, debit cards, or loyalty cards to access free or discounted produce at grocery retail and farmer’s markets and typically enroll food-insecure households. A Tufts-led pooled analysis of nine such programs found these programs were associated with positive benefits, from halving food insecurity to lowering blood pressure. The study, which is the largest known evaluation of these programs to date, was published August 29 in the American Heart Association journal Circulation: Cardiovascular Quality and Outcomes.

    The researchers analyzed surveys and medical records from over 1,800 children and 2,000 adults who had been identified as low-income and at risk for cardiometabolic diseases. Study participants had been enrolled in produce prescription programs operating across 22 sites in 12 U.S. states from 2014 to 2020. Each program was operated by Wholesome Wave, a national nonprofit that works to address disparities in diet-related disease and enhance nutrition equity by making fruits and vegetables more accessible and affordable to low-income community members through systems change.

    The data showed an increase in fruit and vegetable intake (by about a serving per day among adults) as well as improved clinical biomarkers of cardiometabolic health for adults. For example, diabetic patients saw a 0.3 percentage point drop in hemoglobin A1C, an indicator for average blood sugar levels in the previous three months, and a decrease in body mass index by 0.4 kg/m2 among those with overweight or obesity. In patients with hypertension, blood pressure also dropped by 5-to-8 millimeters of mercury. The improvement for these clinical biomarkers of cardiometabolic health were greater among participants with uncontrolled diabetes, obesity, or stage 2 hypertension.  

    The study also revealed improvements in fruit and vegetable intake, food security, and self-reported health status among child participants. While body mass index was not noticeably reduced in children, the researchers say these benefits reflect critical measures for their development, long-term health and well-being.

    “We were excited to see the results, which showed that participants who receive this incentive consume more fruits and vegetables, yielding clinically relevant outcomes,” says senior study author Fang Fang Zhang, a nutritional epidemiologist and Neely Family Professor at the Friedman School. “We need larger-scale implementation of these programs, which may play a role in improving care, in particular for lower-income adults with obesity, diabetes, or hypertension.”

    The records reviewed were from patients who were enrolled in the nine produce prescription programs for an average of six months, usually after being referred by their physician. Most participants received a voucher or card that could be redeemed at selected grocery stores and/or farmers’ markets. Prescriptions covered an average of $43 per household per month in adult programs, and $112 per household per month in programs for children.

    “Our findings provide important new evidence from a diverse set of programs for meaningful benefits of produce prescriptions, highlighting the need for clinical, policy, and healthcare payer and providers’ efforts to implement produce prescription programs,” says Zhang.

    “There is much we still need to learn about which programs are likely to be effective, how long they should operate, what happens to patient health outcomes when they end and more,” says first author Kurt Hager, who completed the work as a doctoral student at the Friedman School and is now an instructor at the University of Massachusetts Chan Medical School. “The future of Food is Medicine will likely see pilots and expansion occurring alongside ongoing evaluations that will continually improve the quality of services provided.”

    Researchers across institutions have been conducting analyses of these and similar programs, with most finding net positive benefits for patients, but differences in the extent of those gains and how the programs were implemented. Such studies can help to guide the implementation of the Biden-Harris Administration’s National Strategy on Hunger, Nutrition and Health, which, among other things, calls for expanded produce prescription programs for people enrolled in Medicaid, Medicare, Veterans Affairs, and the Indian Health Service.

    “This research is a step in the right direction and in alignment with the comprehensive National Strategy on Hunger, Nutrition, and Health,” says Alison Brown, a registered dietician and program director in the Prevention and Population Science Program in the Division of Cardiovascular Sciences at the National Heart, Lung, and Blood Institute, part of the National Institutes of Health. “However, more rigorous ‘food is medicine’ studies are needed to add to our scientific knowledge and inform evidence-based policies.”

    Further research will help to fill some existing information gaps. While the observed gains for participants were clinically and statistically meaningful, the new study lacked a control group, which means the benefits could be attributed to other factors. Some of the programs were also in place during the COVID-19 pandemic, which may have impacted their efficacy, as participants were less likely to redeem their vouchers.

    Research reported in this article was supported by the Rockefeller Foundation and Kaiser Permanente, and by the National Institutes of Health’s National Heart, Lung and Blood Institute under award R01HL115189. Complete information on authors, funders, and conflicts of interest is available in the published paper. This content is solely the responsibility of the authors and does not necessarily represent the official views of the National Institutes of Health.

     

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    Tufts University

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  • Could microplastics in soil introduce drug-resistant superbugs to the food supply?

    Could microplastics in soil introduce drug-resistant superbugs to the food supply?

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    BYLINE: Lauren Quinn

    Newswise — URBANA, Ill. — Like every industry, modern farming relies heavily on plastics. Think plastic mulch lining vegetable beds, PVC pipes draining water from fields, polyethylene covering high tunnels, and plastic seed, fertilizer, and herbicide packaging, to name a few. In a new review article, University of Illinois Urbana-Champaign researchers say these plastics are now widely dispersed in agricultural soils in the form of microplastics and nanoplastics. 

    That’s not necessarily new; microplastics have been found in nearly every ecosystem and organism on Earth. The twist, according to the College of Agricultural, Consumer and Environmental Sciences (ACES) researchers, is that micro- and nanoplastics in agricultural soil could contribute to antibiotic resistant bacteria with a ready route into our food supply.

    “Plastic itself may not be very toxic, but it can act as a vector for transmitting pathogenic and antimicrobial resistant bacteria into the food chain,” said study author Jayashree Nath, postdoctoral researcher in the Department of Food Science and Human Nutrition in ACES. “This phenomenon is not very well known to people, so we wanted to raise awareness.”

    If the link between microplastics and antibiotic resistance is less than obvious, here’s how it works. First, plastics are an excellent adsorbent. That means chemical substances and microscopic organisms love to stick to plastic. Chemicals that would ordinarily move through soil quickly — things like pesticides and heavy metals — instead stick around and are concentrated when they encounter plastics. Similarly, bacteria and other microorganisms that occur naturally in soil preferentially congregate on the stable surfaces of microplastics, forming what are known as biofilms. 

    When bacteria encounter unusual chemical substances in their new home base, they activate stress response genes that incidentally help them resist other chemicals too, including, sometimes, antibiotics. And when groups of bacteria attach to the same surface, they have a habit of sharing these genes through a process called horizontal gene transfer. Nanoplastics, which can enter bacterial cells, present a different kind of stress, but that stress can have the same outcome. 

    “Bacteria have been evolving genetic mechanisms to cope with stress for millions of years. Plastic is a new material bacteria have never seen in nature, so they are now evoking these genetic tool sets to deal with that stress,” said co-author Pratik Banerjee, associate professor in FSHN and Illinois Extension specialist. “We have also shown bacteria may become more virulent in the presence of plastics, in addition to becoming more resistant to antimicrobials.”

    Gene transfer between bacteria on microplastics has been documented in other environments, particularly water. So far, the phenomenon is only hypothetical in agricultural soil, but that doesn’t mean it’s not happening. Nath and Banerjee are currently running laboratory studies to document gene transfer.

    “Soil is an under-researched area in this field,” Banerjee said. “We have an obligation to understand what’s going on in soil, because what we suspect and what we fear is that the situation in soil could be even worse than in water. 

    “One of the technical problems is that soil is a very difficult medium to handle when it comes to fishing out microplastics. Water is so easy, because you can simply filter the microplastic out,” Banerjee added. “But we have made some good headway thanks to Jayashree and our collaboration with the Illinois Sustainable Technology Center.”

    The authors point out many foodborne pathogens make it onto produce from their native home in the soil, but nanoplastics and antibiotic resistant bacteria could be small enough to enter roots and plant tissues — where they are impossible to wash away. While nanoplastics have been documented in and on crops, the field of study is still new and it’s not well known how often this occurs. Banerjee’s research group plans to tackle that question as well.

    Ultimately, microplastics are here to stay. After all, they persist in the environment for centuries or longer. The authors say it’s time to understand their impacts in the soil and our food system, raise awareness, and push toward biodegradable plastic alternatives. 

    The study, “Interaction of microbes with microplastics and nanoplastics in the agroecosystems—impact on antimicrobial resistance,” is published in Pathogens [DOI: 10.3390/pathogens12070888]. Authors include Jayashree Nath, Jayita De, Shantanu Sur, and Pratik Banerjee. The research was supported by the National Institute of Food and Agriculture of the USDA.

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    College of Agricultural, Consumer and Environmental Sciences, University of Illinois Urbana-Champaign

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  • New study will compare microbes on fresh produce from gardens versus supermarkets

    New study will compare microbes on fresh produce from gardens versus supermarkets

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    BYLINE: Laurel Hamers, University Communications

    Newswise — EUGENE, Ore. – August 21, 2023 — The journey that your fruits and veggies take to get to your plate might affect the beneficial microbes they bring you.

    New University of Oregon research will investigate how microbes found on produce affect the gut microbiome, and compare how those microbes differ between produce from a home garden versus those from the supermarket.

    The project is led by Gwynne Mhuireach, a research assistant professor in the Institute for Health in the Built Environment. Her pilot study is supported by a grant from the United States Department of Agriculture.

    We take in millions of microbes every day via the food we eat. While some microbes can cause disease, many others are beneficial—and even necessary—for health.

    “The veggies you get in the supermarket have been through so much on their supply chain processing,” Mhuireach said. Previous studies suggest that they’ve lost most of the microbes they started with by the time they reach a consumer’s kitchen. “But then they also have new microbes from being handled and being in storage.”

    Produce from a backyard garden or a community garden is also filled with microbes but its journey from plant to plate is much shorter, and the environment in which it’s grown is different too. These fruits and vegetables are more likely to be surrounded by a variety of other plants, for example, rather than grown in vast monoculture fields.

    “I want to see if there’s a vast difference, microbiologically speaking, between garden and supermarket veggies,” Mhuireach said. And she wants to see whether those microbial differences can in turn impact people’s gut microbiomes.

    Each participant will spend a week eating produce only from their own garden or a community garden, and another week eating a similar meal plan but with only supermarket produce. They’ll collect daily fecal samples, which Mhuireach and her team will submit for genetic sequencing to identify the microbes within. That will allow the researchers to track how the gut microbiome is changing over time in response to different diets.

    Depending on the preliminary results, Mhuireach hopes to expand to a larger sample. Her team is currently recruiting participants for the study. Interested participants can learn more about the study and find a link to the eligibility screening survey here: https://gffstudy.com/

    This research is supported by the United States Department of Agriculture.

    About the College of Design The University of Oregon’s College of Design is home to creative practitioners, social scientists, biologists, and planners. It offers numerous undergraduate degrees and graduate accredited degrees, independent centers and institutes, and a myriad of minors and certificates at its Eugene and Portland campuses. The college is comprised of the Department of the History of Art and Architecture, School of Architecture & Environment, School of Art + Design, and School of Planning, Public Policy and Management. 

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    University of Oregon

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  • Insights from Stanford Research: Meat and Dairy Industry’s Resilience Against Competition from Alternative Animal Products

    Insights from Stanford Research: Meat and Dairy Industry’s Resilience Against Competition from Alternative Animal Products

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    Newswise — The summertime barbecue – an American tradition synonymous with celebrating freedom – may be tainted by a decidedly unfree market. A new Stanford study reveals how meat and dairy industry lobbying has influenced government regulations and funding to stifle competition from alternative meat products with smaller climate and environmental impacts. The analysis, published Aug. 18 in One Earth, compares innovations and policies related to plant-based meat alternatives and lab-grown meat in the U.S. and European Union. Its findings could help ensure legislation, such as the $428 billion U.S. Farm Bill set to expire Sept. 30, levels the food industry playing field.
    (WATCH VIDEO: https://www.youtube.com/watch?v=kVDhQC17ecQ)

    “The lack of policies focused on reducing our reliance on animal-derived products and the lack of sufficient support to alternative technologies to make them competitive are symptomatic of a system still resisting fundamental changes,” said study lead author Simona Vallone, an Earth system science research associate in the Stanford Doerr School of Sustainability at the time of the research.

    A growing problem

    Livestock production is the agriculture sector’s largest emitter of the potent greenhouse gas methane, due to emissions from ruminants such as cattle, sheep, and goats. It’s also the main direct cause of tropical deforestation, due to pasture expansion and feed crop production. Numerous studies have demonstrated that dietary changes hold great potential to reduce humanity’s ecological footprint, especially a reduction in red meat consumption. At the same time, Western-style meat-heavy diets are becoming more popular around the world.

    The researchers reviewed major agricultural policies from 2014 to 2020 that supported either the animal food product system or alternative technologies, and compared government spending on both systems. They also looked at related lobbying trends.

    They found that governments consistently devoted most of their agricultural funding to livestock and feed production systems, avoided highlighting food production sustainability dimensions in nutrition guidelines, and attempted to introduce regulatory hurdles, such as narrow labeling standards, to the commercialization of meat alternatives. Major U.S. meat and dairy companies actively lobbied against environmental issues and regulations to tip the scales in their favor.

    In the U.S., about 800 times more public funding and 190 times more lobbying money goes to animal-source food products than alternatives. In the EU, about 1,200 times more public funding and three times more lobbying money goes to animal-source food products. In both regions, nearly all plant-based meat patents were published by a small number of private companies or individuals, with just one U.S. company, Impossible Foods, owning half of the patents.

    Among the anecdotes cited by the study:

    • EU cattle producers were highly dependent on direct subsidy payments, which constituted at least 50% of their income during the study period. Some of these payments incentivized farmers to maintain herd size, keep pasture in production, or increase overall output.
    • In 2017, following a European Court of Justice ruling, dairy terms such as milk and cheese could no longer be used to market most alternative milk and dairy products. Similarly, a proposed amendment to the U.S. Federal Food, Drug, and Cosmetic Act would prohibit the sale of alternative meats unless the product label included the word “imitation” and other clarifying statements indicating the non-animal origin.

    Restoring competition

    This past June, the U.S. Department of Agriculture approved the sale of lab-grown chicken, the first such authorization to cultivated meat producers in the country. The Stanford study points to recent policy developments as similar glimmers of hope for a shift to more sustainable diets. In the U.S., the Inflation Reduction Act passed last year includes investments in technical and financial assistance to support farmers and ranchers implementing practices to reduce greenhouse emissions or sequester carbon. In the EU, a policy proposal set for debate this fall aims at accelerating a sustainable transition of the food system to support climate mitigation solutions, and reduce biodiversity loss and environmental impacts.

    To ensure a fair marketplace for alternative meat products, policymakers should craft legislation that ensures meat’s price reflects its environmental costs, increases research on alternative meat and dairy products, and informs consumers on alternatives to meat via dietary guidelines, according to the researchers.

    “It’s clear that powerful vested interests have exerted political influence to maintain the animal-farming system status quo,” said study senior author Eric Lambin, the George and Setsuko Ishiyama Provostial Professor at Stanford and senior fellow at the Stanford Woods Institute for the Environment. “A significant policy shift is required to reduce the food system impact on climate, land use, and biodiversity.”

    Pat Brown, the founder and CEO of Impossible Foods, and professor emeritus of biochemistry at Stanford, was not involved in the study.

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    Stanford University

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  • Texas Wine: Down to a science

    Texas Wine: Down to a science

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    BYLINE: Adam Russell

    Newswise — Did you know the “grape” State of Texas has changed wine as we know it?

    Many grapes used across the world for wine, including those from centuries-old European vineyards, have Texas roots, literally.

    Vineyards throughout France’s famed appellation system and beyond boast distinct regional features and terroir, the environmental conditions that give wine grapes their taste. But they could not grow without rootstocks from native Texas grapes identified and studied by T.V. Munson, a 19th century Texas scientist and horticulturist.

    Munson’s work with several native Texas grapes eventually saved European wines from the pest insect phylloxera. This pest devastated millions of acres of European grapes, causing enormous losses in the European wine industry.

    The solution was grafting European grapes like Merlot, Sangiovese and even thousand-year-old varieties like Pinot Noir on top of phylloxera-resistant Texas grape rootstocks collected and studied by Munson. Munson’s efforts saved and continues to protect wine production in Europe and around the world.

    To this day, Texas A&M AgriLife carries on Munson’s belief that study and science provide solutions. Scientists and educators continue to build comprehensive research, education and outreach programs to guide and support the expansion of Texas horticulture and the wine industry as it continues to grow in output and reputation.

    [VIDEO: The Grape State of Texas]

    Wine science leads the way

    Amit Dhingra, Ph.D., head of the Department of Horticultural Sciences in the Texas A&M College of Agriculture and Life Sciences, said Texas A&M horticulturists and scientists across Texas are following and expanding on the principles that led to Munson’s historic influence on global wine. Even today, science continues to fuel the wine industry, significantly bolstering the Texas wine industry’s recent and rapid expansion.

    We can safely say that “wine science” will continue to lead vineyards, winemakers and wine drinkers into the future, Dhingra said.

    Dhingra was appointed by the Texas Department of Agriculture to lead the scientific delegation to the International Organisation of Vine and Wine, an intergovernmental organization that deals with technical and scientific aspects of viticulture and winemaking. 

    Furthermore, the Texas A&M AgriLife Extension Service has expanded its expertise over the last decade to provide support for vineyards and winemakers as the industry expanded, Dhingra said. The agency now has 13 specialists and researchers dedicated to viticulture and enology on campus and regions across the state, including the Gulf Coast, Hill Country, North Texas and High Plains.

    Additionally, the Department of Horticultural Sciences is expanding its faculty and curriculum to provide expertise and education to next-generation vine and wine professionals, he said.

    “We are very excited about where the Texas wine industry is today and our position to serve our growers and winemakers and to help the industry continue to grow and evolve,” Dhingra said. “We want to embrace the legacy of T.V. Munson because of the impact his work has had over the globe and because we believe Texas A&M is the natural place to develop the next generation of solutions and problem solvers.”

     

    Texas wine boom

    Although the Texas wine industry has a long legacy within the state, it is relatively young in the wine world, Dhingra said.

    In Texas, wine grapes are an agricultural crop that directly impacts every part of the state. In total, the Texas wine industry has a $20.35 billion economic impact, from tourism to more than 100,000 jobs that inject around $1 billion in taxes to localities.

    Texas has more than 1,300 soil types in a range of distinct regions with quality wines that feature regional characteristics based on localized microclimates. All in all, the Alcohol and Tobacco Tax and Trade Bureau of the U.S. Department of Treasury has designated eight American Viticultural Areas in the state so far, with two new AVA’s pending final approval.

    The Texas Hill Country is already among the most-visited winemaking region in the U.S., drawing over 1 million visitors annually. And while the Texas Hill Country may be the most toured wine and viticulture area in the state, 80% of the state’s wine grape production occurs in the higher elevations and drier air of the Texas High Plains.

    Areas within these designated American Viticultural Areas, like Fredericksburg in the Texas Hill Country, are known for their distinct production qualities. Other areas with more localized climactic and soil characteristics, like the Llano Uplift ­in Blanco, Burnet, Gillespie, Llano, Mason, McCulloch and San Saba counties, are not yet official viticulture areas but are quickly becoming known for microclimates that produce award-winning wines.

    “People ask, ‘What will be the grape variety that will define Texas?’” Dhingra said. “But Texas is as large as France, with 11 different growing regions and even more subregions. Texas has an incredible potential to develop unique varietals and terroir that wine lovers can only experience with Texas wine grapes and wines.”

     

    Texas wine production, reputation growing

    Justin Scheiner, Ph.D., associate professor in the Department of Horticultural Sciences and AgriLife Extension viticulture specialist, Bryan-College Station, said the Texas wine industry has rapidly expanded in recent decades.

    In 2000, there were 40 licensed vineyards, and by 2010, there were 200. Today, there are 806 active winery permits for operations around the state, which now ranks second behind California for wine grape and wine production. More than half of the 254 Texas counties boast a commercial vineyard.

    Quantity is one thing, but wine is about quality, Scheiner said, and Texas consistently ranks high in national and international blind-taste competitions. However, Texas vineyards and winemakers may be lesser known at the national level because the industry is relatively young, but its reputation is growing.

    Growth is good for vineyards, winemakers and consumers, he said. Most wineries in Texas are small and sell directly to consumers, emphasizing tasting rooms and restaurants.

    “We have more than 800 wineries, and every winery produces a minimum of 10 wines,” Scheiner said. “Texas produces 10,000 different wines every year using around 80 different grape varieties. We have endless opportunities for wine lovers to explore the state and experience these wines.”

     

    “We are the world’s laboratory for any kind of research because we have the microclimates and the soil types. You can see how the puzzle is coming together, where all the pieces are in place. This really puts Texas wine in a unique position globally.”

    Amit Dhingra, Ph.D.
    Head, Department of Horticultural Sciences

    Looking long-term for Texas wine

    This massive boom within the Texas wine industry required a lot of expertise and knowledge-sharing to maintain its momentum in a lasting, sustainable way. Texas A&M viticulturists have been ever-present partners with Texas vineyards and winemakers for decades, working hand-in-hand to identify research-backed solutions and opportunities.

    Much of what Scheiner and other specialists have done over the past decade is provide guidance to prospective wine grape producers and work with established vineyards to mitigate production challenges and conduct research that has propelled the industry forward.

    Because Texas is so geographically and climatically diverse, Scheiner said producers face a range of challenges, including plant diseases, insect pests, and extreme weather and drought, that are distinct to their location. For example, a vineyard in the Texas Hill Country will face a drastically different climate than a Gulf Coast vineyard. By design of AgriLife Extension, these grape and wine specialists are available to help growers in all corners of the state, with science-based recommendations and options.

    AgriLife Extension specialists played significant roles in helping wine grape growers overcome major production hurdles like Pierce’s disease. Viticulture and enology specialists continue to seek new ways to improve wine grape production, from protecting fruit from drought, hailstorms and other extreme weather, to eliminating cork taint, a global problem for winemakers.

    “We are the direct contact with grape growers, especially those who are just beginning to grow, but also with experienced growers who collaborate with us on applied site research or demonstration projects,” he said. “Texas boasts a lot of smart, savvy growers who are finding solutions. Vineyards are a serious investment, and there are a lot of mistakes that can be made along the way. We’re there to pass along knowledge and trade tips to save growers a lot of money and heartache.”

    Wine expertise across the state

    Texas is big. Because of the state’s wide range of microclimates, Texas A&M AgriLife Extension Service has experts embedded around the state.

    • Gulf Coast Wine Region
    • High Plains Wine Region
    • North Texas Wine Region
    • Hill County Wine Region
    • West Texas Wine Region

    The Texas Wine & Grape Growers Association offers more information on these distinct regions.

    What’s in a label? Everything

    With the arrival of more and more vineyards across the state, Scheiner said they are also helping vineyards create unique identities that separate them according to the microclimate where their grapes are grown. AgriLife Extension is working with vineyards and the Texas Wine Growers to petition for more American Viticultural Areas around the state with the Alcohol and Tobacco Tax and Trade Bureau.

    Labeled viticulture areas help identify and promote specific regions and better inform consumers, Scheiner said. This information builds brand and label trust and is directed toward the ascendance and long-term reputation of Texas wines globally in the same ways that wines from Napa Valley, California, or Bordeaux, France, are celebrated and revered.    

    “You can always tie what we do back to farming because wine is literally one step from the field to the consumer,” Scheiner said. “But the thing that sets wine apart is that the grapes and where they are grown have such a huge impact on the wine. I don’t know another food crop that we can so easily tie the taste to the region it came from.”

    “There is a unique community within this industry because wine is about fellowship. It’s a product of nature that has brought people together for thousands of years. Yes, we want to focus on environmental and economic sustainability, human health and food security, but all of it feeds the community and our overall wellness. We hope to bring all those critical pieces together here.”

    Amit Dhingra, Ph.D.
    Head, Department of Horticultural Sciences

     

    Cultivating community through education, outreach

    Growth of the Texas wine industry has a direct economic impact, but its development over the coming decades will spawn a range of social, cultural and environmental benefits that tie to wine’s millennia-old role in communities. Dhingra said horticulture is a discipline that has a strong opportunity to impact overall human health and wellness in a multi-faceted way, especially as it brings people together from vine to pour.

    “There is a unique community within this industry because wine is about fellowship,” he said. “It’s a product of nature that has brought people together for thousands of years. Yes, we want to focus on environmental and economic sustainability, human health and food security, but all of it feeds the community and our overall wellness. We hope to bring all those critical pieces together here.”

    Texas A&M AgriLife is preparing to expand its already comprehensive and interconnected support system to provide an even more balanced and sustainable approach for the industry and Texans, he said. Texas wine and the community it provides Texans will be supported by a commitment to education, training and outreach.

    The industry needs expertise and trained professionals, Dhingra said, and Texas A&M AgriLife is buttressing the professional pipeline to meet that demand. The Department of Horticultural Sciences is adding new faculty positions, focusing on breeding, physiology and secondary metabolism of horticultural crops and grapes, who will expand the current horticulture curriculum to cover additional topics in viticulture and enology, or what Dhingra calls “wine science.”

    The department is also creating a flexible, non-academic certificate program that addresses the educational needs identified within the industry. Initiatives like Spirited Learning, an interactive experience for students to learn about Texas horticulture, offer a glimpse into possible career paths for students majoring in horticultural sciences. 

    “This new infusion of faculty and a new degree program in this area will really help the entire horticulture industry because discoveries that solve problems in wine production may apply to fruit and vegetables or commodities like corn,” he said. “Horticulture is the No. 2 industry in Texas and has a $60 billion economic impact across the state from nurseries to orchards. We want to realize the Texas wine industry’s potential, but we also want to be aware of the broader implications of our efforts.”   

    Puzzle pieces make a picture

    Texas A&M AgriLife will continue to expand its outreach and training programs to engage Texans with the industry. For instance, the agency is engaged in programs that provide innovative Texas Education Agency-approved viticulture curriculum for high school students around the state. Scheiner said those classes are very popular and school districts are eager for more programming. An online course for high school students is expected to be ready this fall.

    Dhingra also believes collaborations with other departments, including the Department of Hospitality, Hotel and Tourism Management and the Aplin Center will enhance education and outreach programming. The collaboration will uniquely meld horticulture, entrepreneurship, business practices and problem-solving alongside industry professionals and producers to benefit students.

    Innovation is rapidly evolving the horticultural sciences, he said. Technology like controlled environment and precision agriculture, robotics and artificial intelligence are pushing the discipline in new and exciting ways. The department is preparing horticulture students for that future.

    Dhingra said there is a bevy of activity within multiple departments in the College of Agriculture and Life Sciences that will ultimately contribute to the sustainability and long-term success of the Texas wine industry.

    “We are the world’s laboratory for any kind of research because we do have microclimates and the soil types, we do have the extreme weather conditions and varietal options,” he said. “You can see how the puzzle is coming together, where all the pieces are in place. This really puts Texas wine in a unique position globally.”

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    Texas A&M AgriLife

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  • Consuming added sugars may increase risk of kidney stones

    Consuming added sugars may increase risk of kidney stones

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    Newswise — Between 7% and 15% of people in North America, between 5% and 9% of people in Europe, and between 1% and 5% of people in Asia suffer from kidney stones. Common symptoms are severe pain, nausea, vomiting, fever, chills, and bloody urine. But kidney stones don’t just reduce the quality of life: in the long run, they may lead to infections, swollen kidneys (hydronephrosis), renal insufficiency, and end-stage renal disease. Known risk factors for developing kidney stones include being an adult male, obesity, chronic diarrhea, dehydration, and having inflammatory bowel disease, diabetes, or gout.

    Now, a study in Frontiers in Nutrition has shown for the first time that an elevated consumption of added sugars should probably be added to the list of risk factors for kidney stones. Added sugars occur in many processed foods, but are especially abundant in sugar-sweetened sodas, fruit drinks, candy, ice cream, cakes, and cookies.

    “Ours is the first study to report an association between added sugar consumption and kidney stones,” said lead author Dr Shan Yin, a researcher at the Affiliated Hospital of North Sichuan Medical College, Nanchong, China. “It suggests that limiting added sugar intake may help to prevent the formation of kidney stones.”

    National Health and Nutrition Examination Survey

    Yin et al. analyzed epidemiological data on 28,303 adult women and men, collected between 2007 to 2018 within the US National Health and Nutrition Examination Survey (NHANES). Participants self-reported if they had a history of kidney stones. Each participant’s daily intake of added sugars was estimated from their recall of their most recent consumption of food and drinks, given twice: once in a face-to-face interview, and once in a telephone interview between three and 10 days later. For example, participants were asked if they had eaten syrups, honey, dextrose, fructose, or pure sugar during the past 24 hours. 

    Each participants also received a healthy eating index score (HEI-2015), which summarizes their diet in terms of the adequacy of beneficial diet components such as fruits, vegetables, and whole grains, and moderation of potentially harmful foods, for example refined grains, sodium, and saturated fats.

    The researchers adjusted the odds of developing kidney stones per year during the trial for a range of explanatory factors. These included gender, age, race or ethnicity, relative income, BMI, HEI-2015 score, smoking status, and whether the participants had a history of diabetes.

    At the start of the study, participants with a higher intake of added sugar tended to have a higher current prevalence of kidney stones, a lower HEI score, and a lower education level. The overall mean intake of added sugars was 272.1 calories per day, which corresponds to 13.2% of the total daily energy intake. 

    Positive association between added sugars and kidney stones

    The researchers showed that after adjusting for these factors, the percentage of energy intake from added sugars was positively and consistently correlated with kidney stones. For example, participants whose intake of added sugars was among the 25% highest in the population had 39% greater odds of developing kidney stones over the course of the study.

    Similarly, participants who derived more than 25% of their total energy from added sugars had a 88% greater odds than those who derived less than 5% of their total energy from added sugars.

    The results also indicated that participants from ‘Other’ ethnicities – for example Native American or Asian people – had higher odds of developing kidney stones when exposed to greater-than-average amounts of added sugars than Mexican American, other Hispanic, non-Hispanic White, and non-Hispanic Black people. People with a greater Poverty-Income Ratio (PIR; ie, the ratio between their income and the federal poverty level) had greater odds of developing kidney stones when exposed to more added sugars than people at or slightly above poverty level.

    Possibility of confounders 

    The mechanisms of the relation between consuming more added sugars and a greater risk of developing kidney stones is not yet known. Because this was an uncontrolled observational trial, it can’t yet be ruled out that unknown confounding factors might drive this association. 

    “Further studies are needed to explore the association between added sugar and various diseases or pathological conditions in detail,” cautioned Yin. “For example, what types of kidney stones are most associated with added sugar intake? How much should we reduce our consumption of added sugars to lower the risk of kidney stone formation? Nevertheless, our findings already offer valuable insights for decision-makers.”

    ###                                                                                                 

    For editors / news media: 

    Please link to the open access original research article “Association between added sugars and kidney stones in US adults: data from National Health and Nutrition Examination Survey 2007-2018” in Frontiers in Nutrition in your reporting:

    https://www.frontiersin.org/articles/10.3389/fnut.2023.1226082/full

     Expert contact 1’s affiliation: Department of Urology, Affiliated Hospital of North Sichuan Medical College, Nanchong, China 

    Frontiers is an award-winning open science platform and leading open access scholarly publisher. Our mission is to make research results openly available to the world, thereby accelerating scientific and technological innovation, societal progress and economic growth.

    We empower scientists with innovative open science solutions that radically improve how science is published, evaluated, and disseminated to researchers, innovators, and the public. Access to research results and data is open, free and customized online, thereby enabling rapid solutions to the critical challenges we face as humanity.

    For more information, visit http://www.frontiersin.org and follow @Frontiersin on Twitter 

    Please note the Frontiers press office business hours of Monday-Friday, 8:30 am-5.30 pm Central European Time, excluding Swiss and UK holidays. Queries received outside of these business hours will be answered the next business day.

    The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest 

    This work was supported by the Doctoral Fund Project of North Sichuan Medical College (grant number: CBY22-QDA26)

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  • Olive oil and fresh, sun-ripened plant-based foods: the Mediterranean Diet as a winning combination for health

    Olive oil and fresh, sun-ripened plant-based foods: the Mediterranean Diet as a winning combination for health

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    Newswise — A researcher from the University of Warwick says that to promote better health within Western societies, it’s essential to reshape our food culture. This means moving away from unhealthy, ultra-processed, sugar-laden, and fibre-depleted foods and gravitating towards wholesome, fibre-rich, plant-based foods reminiscent of the Mediterranean diet.

    Dr Thomas Barber is an Associate Clinical Professor and lead of Obesity Services at University Hospital Coventry and Warwickshire. He has been exploring the secrets to a healthier life and the transformative potential of the ‘Mediterranean Diet. The key to its success lies within ‘healthy fats’, particularly olive oil. With overwhelming evidence supporting the health-promoting effects of the Mediterranean Diet (MD), researchers say it’s time to embrace this approach to food for a better and healthier future.

    The Mediterranean diet has long been revered for its ability to reduce the risk of heart disease, enhance cognitive function, and maintain a healthy weight. So, why isn’t everyone adopting this path to well-being? As its name suggests, the MD thrives in Mediterranean countries, where olive oil, fresh fruits, and vegetables abound throughout the year. Yet, this very abundance points to a significant hurdle faced by the rest of the world.

    You might want to try vegetable-heavy dishes, like griddled chicken with quinoa Greek salad, salmon with hummus & and roasted tomatoes, or stuffed peppers, finished with an olive oil-based dressing and fresh fruits for dessert.

    “Availability of the MD’s essential components, particularly during winter months, might explain the lack of its widespread adoption outside the Mediterranean regions,” explains Dr. Thomas Barber. “But, it’s not just about availability. Millennia of cultural integration and alignment with the Mediterranean lifestyle and climate make it harder for non-Mediterranean populations to fully embrace the MD.”

    Over generations, the MD has become ingrained in Mediterranean cultures, seamlessly blending into the fabric of their daily lives. The joy of eating alfresco and the reduced reliance on hot food naturally complement the dietary principles of the MD. For those from non-Mediterranean backgrounds, cultural hurdles present challenges in adopting this healthy lifestyle. Moreover, the palatability of ingesting substantial amounts of fruit, vegetables, and olive oil daily can be an obstacle for many.

    In addition, researchers celebrate the environmental impact of the MD, as it’s very environmentally friendly as well, particularly regarding water usage and CO2 emissions. The EAT-Lancet Commission, tasked with developing healthy and environmentally sustainable diets by 2050, produced targets that are very similar to traditional MD.

    “This calls for a collective ‘to-do’ list to encourage and inspire each other to cook from raw ingredients and rediscover the joy and fulfilment of healthy eating as our ancestors have done for aeons,” adds Dr Thomas Barber.

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  • These Foods Can Help You Live Longer and Protect the Planet

    These Foods Can Help You Live Longer and Protect the Planet

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    Newswise — Eating more planet-friendly foods could help you live a longer, healthier life, according to new research. Researchers found that people who followed a more environmentally sustainable diet were 25% less likely to die during a follow-up period of over 30 years compared to those with a less sustainable diet. 

    The study builds upon prior research that identified foods that are a win-win for both health and the environment—such as whole grains, fruit, non-starchy vegetables, nuts, and unsaturated oils—as well as foods that could be harmful to the environment and human health, like eggs and red and processed meats. The new findings suggest eating more planet-friendly foods can help reduce a person’s risk of death from causes such as cancer, heart disease, respiratory diseases, and neurodegenerative diseases.

    “We proposed a new diet score that incorporates the best current scientific evidence of food effects on both health and the environment,” said Linh Bui, MD, a PhD candidate in the Department of Nutrition at Harvard T.H. Chan School of Public Health. “The results confirmed our hypothesis that a higher Planetary Health Diet score was associated with a lower risk of mortality.” 

    Bui will present the findings at NUTRITION 2023, the flagship annual meeting of the American Society for Nutrition held July 22–25 in Boston. 

    According to existing evidence, plant-based foods are associated with both a lower risk of chronic diseases such as heart disease, colorectal cancer, diabetes, and stroke, and reduced impacts to the environment in terms of factors like water use, land use, nutrient pollution, and greenhouse gas emissions.

    With the new study, the researchers aimed to create a simple tool that policymakers and public health practitioners could use to develop strategies to improve public health and address the climate crisis.

    “As a millennial, I have always been concerned about mitigating human impacts on the environment,” said Bui. “A sustainable dietary pattern should not only be healthy but also consistent within planetary boundaries for greenhouse gas emissions and other environmental parameters.”

    To create their Planetary Health Diet Index (PHDI), researchers reviewed existing research on the relationships between various food groups and health outcomes based on the EAT-Lancet reference diet that accounts for the environmental impacts of food production practices. They then applied the index to analyze outcomes among over 100,000 participants in two large cohort studies conducted in the United States. The data set included over 47,000 deaths during a follow-up period spanning over three decades from 1986-2018. 

    Overall, they found that people in the highest quintile (the top one-fifth of participants) for PHDI had a 25% lower risk of death from any cause compared to those in the lowest quintile. Higher PHDI scores were associated with a 15% lower risk of death from cancer or cardiovascular diseases, a 20% lower risk of death from neurodegenerative disease, and a 50% lower risk of death from respiratory diseases. 

    Bui cautioned that the PHDI does not necessarily reflect all food items and their relationships with all major diseases in all countries. People with specific health conditions, religious restrictions, or different food accessibility due to socioeconomic status or food availability may face challenges with adhering to a more sustainable diet pattern. Further research could help to elucidate and address such barriers. 

    “We hope that researchers can adapt this index to specific food cultures and validate how it is associated with chronic diseases and environmental impacts such as carbon footprint, water footprint, and land use in other populations,” said Bui. 

    Bui will present this research at 11:45 a.m. EDT on Sunday, July 23, during the Dietary Patterns Poster Session in the Hynes Convention Center Hall C (abstract; presentation details).

    NUTRITION 2023 will feature several studies using the Planetary Health Diet Index for which Bui is a co-author. Andrea Romanos-Nanclares, PhD, will present “Planetary Health Diet Index and Risk of Total and Subtypes of Breast Cancer in the Nurses’ Health Studies” at 11:45 a.m. EDT on Sunday, July 23, during the Nutritional Epidemiology (I) Poster Session (abstract; presentation details). Caleigh Sawicki, PhD, will present “Planetary Health Diet and Risk of Incident Cardiovascular Disease: Findings From Two Cohorts of US Women” at 2 p.m. EDT on Monday, July 24, during the Dietary Patterns and Health Outcomes Oral Session (abstract; presentation details).  

    Please note that abstracts presented at NUTRITION 2023 were evaluated and selected by a committee of experts but have not generally undergone the same peer review process required for publication in a scientific journal. As such, the findings presented should be considered preliminary until a peer-reviewed publication is available.

     

    About NUTRITION 2023

    NUTRITION 2023 is the flagship meeting of the American Society for Nutrition and the premier educational event for nutritional professionals around the globe. NUTRITION brings together lab scientists, practicing clinicians, population health researchers, and community intervention investigators to identify solutions to today’s greatest nutrition challenges. Our audience also includes rising leaders in the field – undergraduate, graduate, and medical students. NUTRITION 2023 will be held July 22-25, 2023 in Boston. https://nutrition.org/N23 #Nutrition2023

     

    About the American Society for Nutrition (ASN)

    ASN is the preeminent professional organization for nutrition research scientists and clinicians around the world. Founded in 1928, the society brings together the top nutrition researchers, medical practitioners, policy makers and industry leaders to advance our knowledge and application of nutrition. ASN publishes four peer-reviewed journals and provides education and professional development opportunities to advance nutrition research, practice, and education. Since 2018, the American Society of Nutrition has presented NUTRITION, the leading global annual meeting for nutrition professionals. http://www.nutrition.org

     

    Find more news briefs from NUTRITION 2023 at: https://www.eurekalert.org/newsroom/nutrition2023.

     

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  • Researchers Identify Genes that Directly Influence What We Eat

    Researchers Identify Genes that Directly Influence What We Eat

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    Newswise — In one of the first large-scale studies of genes related to diet, researchers have uncovered almost 500 genes that appear to directly influence the foods we eat. The findings represent an important step toward using a person’s genetics to develop precision nutrition strategies that help improve health or prevent disease.

    “Some genes we identified are related to sensory pathways — including those for taste, smell, and texture — and may also increase the reward response in the brain,” said research team leader Joanne Cole, PhD, assistant professor in the Department of Biomedical Informatics at the University of Colorado School of Medicine. “Because some of these genes may have clear paths toward influencing whether someone likes a food or not, they could potentially be used to create sensory genetic profiles for fine-tuning a person’s dietary recommendations based on foods they like to eat.”

    For the study, the researchers used the UK Biobank, which contains data from 500,000 people, to perform a phenome-wide association study (PheWAS) that identified genes more strongly associated with diet than with any health or lifestyle factor. PheWAS studies are used to find associations between gene variants of interest and a spectrum of human traits and behaviors, including dietary intake.

    “The foods we choose to eat are largely influenced by environmental factors such as our culture, socioeconomic status, and food accessibility,” said Cole. “Because genetics plays a much smaller role in influencing dietary intake than all the environmental factors, we need to study hundreds of thousands of individuals to detect genetic influences amid the environmental factors. The data necessary to do this hasn’t been available until recently.”

    Cole will present the findings at NUTRITION 2023, the annual flagship meeting of the American Society for Nutrition held July 22-25 in Boston.

    One challenge in identifying diet-related genes is that what people eat correlates with many other factors, including health factors such as high cholesterol or body weight and even socioeconomic status. In the new work, the researchers applied computational methods to tease out direct effects of genetic variants impacting diet and separate those from indirect effects such as ones where a gene impacts diabetes and having diabetes requires a person to eat less sugar.

    This study design was possible because the UK Biobank not only contains in-depth genetic information but also detailed health and socioeconomic data. This allowed the researchers to test individual genetic variants for associations with thousands of traits and then eliminate indirect gene variants that were more strongly associated with other factors, such as diabetes.

    The analysis revealed around 300 genes directly associated with eating specific foods and almost 200 genes linked to dietary patterns which group various foods together — for example, overall fish intake or fruit consumption.

    “The study showed that dietary patterns tend to have more indirect genetic effects, meaning they were correlated with a lot of other factors,” said Cole. “This shows how important it is to not study dietary patterns in a vacuum, because the eating pattern’s impact on human health may be completely mediated or confounded by other factors.”

    In the short term, Cole is studying the newly identified diet-related genes to better understand their function while also working to identify even more genes that directly influence food preferences. She would like to pursue several lines of translational research based on these findings. For example, she is interested in studying whether using a person’s genetics to adapt the flavor profile of a diet designed for weight loss could improve adherence.

    It might also be possible to use these new insights to tailor foods to a person’s genetic predisposition. “If we know that a gene encoding an olfactory receptor in the nose increases a person’s liking of fruit and boosts the reward response in the brain, then molecular studies of this receptor could be used to identify natural or synthetic compounds that bind to it,” Cole said. “Then, we could see if adding one of those compounds to healthy foods makes those foods more appealing to that person.”

    Cole will present this research at 2:55 p.m. on Saturday, July 22, during the Personalizing Nutrition – Genetics and Dietary Pattern Interactions Poster Theater Flash Session in the Sheraton Boston, Fairfax (abstract; presentation details).

    Please note that abstracts presented at NUTRITION 2023 were evaluated and selected by a committee of experts but have not generally undergone the same peer review process required for publication in a scientific journal. As such, the findings presented should be considered preliminary until a peer-reviewed publication is available.

     

    About NUTRITION 2023

    NUTRITION 2023 is the flagship meeting of the American Society for Nutrition and the premier educational event for nutritional professionals around the globe. NUTRITION brings together lab scientists, practicing clinicians, population health researchers, and community intervention investigators to identify solutions to today’s greatest nutrition challenges. Our audience also includes rising leaders in the field – undergraduate, graduate, and medical students. NUTRITION 2023 will be held July 22-25, 2023 in Boston. https://nutrition.org/N23 #Nutrition2023

     

    About the American Society for Nutrition (ASN)

    ASN is the preeminent professional organization for nutrition scientists and clinicians around the world. Founded in 1928, the society brings together the top nutrition researchers, medical practitioners, policy makers and industry leaders to advance our knowledge and application of nutrition. ASN publishes four peer-reviewed journals and provides education and professional development opportunities to advance nutrition research, practice, and education. Since 2018, the American Society of Nutrition has presented NUTRITION, the leading global annual meeting for nutrition professionals.

     

    Find more news briefs and tipsheets at: https://www.eurekalert.org/newsroom/nutrition2023.

     

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  • Scientists Name Top Five Foods Rich in Prebiotics

    Scientists Name Top Five Foods Rich in Prebiotics

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    Newswise — There is growing evidence that consuming prebiotics — certain types of fiber often found in plants that stimulate beneficial bacteria in your gut — can help to maintain a healthy gut microbiome. In a new study, scientists estimated the prebiotic content of thousands of food types by using preexisting literature to find out which foods offer the highest prebiotic content.

    According to the study, foods that pack the greatest prebiotic punch are dandelion greens, Jerusalem artichokes, garlic, leeks, and onions. In addition to supporting gut microbes, prebiotic rich foods contain high amounts of fiber — something most Americans do not get enough of.

    “Eating prebiotic dense foods has been indicated by previous research to benefit health,” said Cassandra Boyd, a master’s student at San José State University who conducted the research with Assistant Professor John Gieng, PhD. “Eating in a way to promote microbiome wellness while eating more fiber may be more attainable and accessible than you think.”

    Boyd will present the findings at NUTRITION 2023, the flagship annual meeting of the American Society for Nutrition held July 22–25 in Boston.

    Prebiotics, which can be thought of as food for the microbiome, are different from probiotics, which contain live microorganisms. Both can potentially benefit microbiome health, but they work in different ways.

    Studies have linked higher prebiotic intake with improved blood glucose regulation, better absorption of minerals like calcium, and markers of improved digestive and immune function. Although most dietary guidelines do not currently specify a recommended daily allowance for prebiotics, the International Scientific Association for Probiotics and Prebiotics — a non-profit scientific organization that established the currently held definition of prebiotics — recommends an intake of 5 grams per day.

    For the study, researchers used previously published scientific findings to analyze the prebiotic content of 8,690 foods contained in the Food and Nutrient Database for Dietary Studies, a resource many scientists use to study nutrition and health.

    About 37% of the foods in the database were found to contain prebiotics. Dandelion greens, Jerusalem artichoke, garlic, leeks, and onions had the greatest amounts, ranging from about 100-240 milligrams of prebiotics per gram of food (mg/g). Other prebiotic rich foods included onion rings, creamed onions, cowpeas, asparagus, and Kellogg’s All-Bran cereal, each containing around 50-60 mg/g.

    “The findings from our preliminary literature review suggest that onions and related foods contain multiple forms of prebiotics, leading to a larger total prebiotic content,” said Boyd. “Multiple forms of onions and related foods appear in a variety of dishes as both flavoring and main ingredients. These foods are commonly consumed by Americans and thus would be a feasible target for people to increase their prebiotic consumption.”

    Based on the team’s findings, Boyd said a person would need to consume approximately half of a small (4-ounce) onion to get 5 grams of prebiotics.

    Wheat-containing items rank lower on the list. Foods with little or no prebiotic content include dairy products, eggs, oils, and meats.

    The researchers hope the study will provide a basis to help other scientists assess the health impacts of prebiotics and inform future dietary guidelines. They noted that more research is needed to understand how cooking impacts prebiotic content and to better assess foods that contain multiple ingredients.

    Boyd will present this research at noon EDT on Saturday, July 22, during the Food Science and Nutrition Poster Session in the Hynes Convention Center Hall C (abstract; presentation details).

    Please note that abstracts presented at NUTRITION 2023 were evaluated and selected by a committee of experts but have not generally undergone the same peer review process required for publication in a scientific journal. As such, the findings presented should be considered preliminary until a peer-reviewed publication is available.

     

    About NUTRITION 2023

    NUTRITION 2023 is the flagship meeting of the American Society for Nutrition and the premier educational event for nutritional professionals around the globe. NUTRITION brings together lab scientists, practicing clinicians, population health researchers, and community intervention investigators to identify solutions to today’s greatest nutrition challenges. Our audience also includes rising leaders in the field – undergraduate, graduate, and medical students. NUTRITION 2023 will be held July 22-25, 2023 in Boston. https://nutrition.org/N23 #Nutrition2023

     

    About the American Society for Nutrition (ASN)

    ASN is the preeminent professional organization for nutrition research scientists and clinicians around the world. Founded in 1928, the society brings together the top nutrition researchers, medical practitioners, policy makers and industry leaders to advance our knowledge and application of nutrition. ASN publishes four peer-reviewed journals and provides education and professional development opportunities to advance nutrition research, practice, and education. Since 2018, the American Society of Nutrition has presented NUTRITION, the leading global annual meeting for nutrition professionals. http://www.nutrition.org

     

    Find more news briefs from NUTRITION 2023 at: https://www.eurekalert.org/newsroom/nutrition2023.

     

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  • Fruit consumers might notice larger strawberries this year, expert explains why

    Fruit consumers might notice larger strawberries this year, expert explains why

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    Newswise — Grocery shoppers may have recently noticed that strawberries seem to be closer to the size of small apples. According to one Virginia Tech expert there are reasons for this change and it doesn’t include injecting them with chemicals to get the larger than life fruit.

    Jayesh Samtani, a small fruit expert at Virginia Tech, researches how to optimize berry production and determine the kinds that grow best in certain regions. He explains that weather, breeding and farming techniques all play a role in the size of the berry.  

    “In some years, weather may play a role. For example, both the east and west coasts had relatively cooler springs, which resulted in an extended harvest,” says Samtani. “Moisture also plays a role. Improvements in fertigation and irrigation techniques and insect pollination would also lead to larger fruit.”

    When it comes to benefits, Samtani says that growing larger fruits helps reduce labor during harvests. “With larger strawberries, fewer fruits are needed to fill the clamshell container. The whole idea being that the fewer berries to fill the box, the more efficient the harvest process,” says Samtani. “Before detaching berries from the plant, they should be inspected for readiness and it’s much easier and quicker to harvest when the berries are the same weight. Additionally, larger berries mostly have a longer shelf life than their smaller counterparts – making them better for the produce section of the grocery store.”

    Samtani says that to the average person, larger berries are more attractive, but that’s not the case for everyone. “Children usually have smaller mouths so they prefer the small to medium size, allowing them to eat in fewer bites.”

    So, whether you love them or hate them, it seems larger berries are here to stay.

    About Samtani

    Jayesh Samtani is an associate professor with the School of Plant and Environmental Sciences at Virginia Tech and small fruit extension specialist for the Virginia Agricultural Research and Extension Center in Hampton Roads. His research is focused on yielding sustainable and economically viable solutions for berry production, and to recommend practices that improve agritourism experiences for growers and consumers. More about his work can be found on the Virginia Cooperative Extension’s website.

     

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  • New discovery set to boost disease-resistant rice

    New discovery set to boost disease-resistant rice

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    Newswise — Rice that is resistant to some of the worst crop-destroying diseases but can still produce large yields could soon become a reality for farmers worldwide.

    A University of Adelaide researcher is part of an international team which has identified a new gene variant in a type of rice that can be modified to improve the performance of the crop.

    “Rice is the most widely grown crop in the world but serious bacterial and fungal diseases such as rice blast and bacterial blight are a major threat to the industry,” said co-author Associate Professor Jenny Mortimer from the University of Adelaide’s School of Agriculture, Food and Wine.

    “By identifying a specific gene called RBL1, we may have cracked the code for developing rice crops that are resistant to these destructive diseases without the yield penalties often associated with disease resistance.”

    In an international collaboration led by researchers at Huazhong Agricultural University, China and University of California Davis, USA, researchers identified a rice variety that already had strong resistance to fungal and bacterial diseases but produced poor grain yields. They showed that this plant was mutated in the gene RBL1.

    “Using existing genome-editing technology, the team then generated 57 gene variants from this type of rice and tested their immunity against several strains of rice blast and bacterial blight. We found that one variant of RBL1 had broad-spectrum disease resistance but unlike other varieties, it was still able to produce large yields in small-scale field trials,” said Associate Professor Mortimer, who is a researcher at the University’s Waite Research Institute.

    The research has been published in the journal Nature and also indicates the RBL1 gene may play a role in the plant’s defence system by interacting with the cells that stop fungal infections from spreading.

    “…we may have cracked the code for developing rice crops that are resistant to these destructive diseases without the yield penalties often associated with disease resistance.”Associate Professor Jenny Mortimer, School of Agriculture, Food and Wine, University of Adelaide.

    In 2021/2022 about 520 million tonnes of rice were consumed worldwide.

    “This is an exciting development because rice is a staple food for more than a third of the world’s population and crop disease is a constant threat to this food source,” said Associate Professor Mortimer.

    Australians alone are estimated to consume around 300,000 tonnes of rice each year; half comes from imports while the remainder is grown here. The Australian rice industry has the ability to produce up to one million tonnes of rice each year.

    While the new gene identified in this research has promising traits, more field trials are needed to test the immunity and yield of the RBL1 gene in other rice varieties.

    Initial work also indicates that this gene is important in disease resistance in other staple crops, and future research will explore this.

    “Rice crops with higher yields are needed to meet growing global demand and the results from this study could help shore up food supply in the future,” said Associate Professor Mortimer.

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  • Sensor Alerts Food Spoilage in Real-Time

    Sensor Alerts Food Spoilage in Real-Time

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    Newswise — Food waste and food-borne diseases are among the most critical problems urban populations face today. They contribute to greenhouse emissions tremendously and amplify economic and environmental costs. Since food spoilage remains the main reason for this waste, the circumstances of processing, transporting, and preserving food still need to be improved in line with current technological advancements. Current monitoring processes are conducted in laboratories and use expensive chromatographic devices. These not only require too much time but also excessive resources and qualified personnel. So, present methods unfortunately prove to be inefficient in today’s circumstances.

    New research published in Nature Food Magazine presents a significant alternative to this process: A new user-friendly, cost-effective, and up-to-date sensor that can be applied on food directly and replace lab-monitoring. The 2 x 2 cm miniature wireless device introduced in the paper offers real-time measurement, is battery-free and smartphone-compatible. It is expected to be highly effective especially in high-protein foods such as beef, chicken, and fish.

    The research was led by Dr. Emin İstif (Molecular Biology and Genetics, Kadir Has University) and Asst. Prof. Levent Beker (Mechanical Engineering, Koç University) with the contribution of Prof. İskender Yılgör and Dr. Emel Yılgör (Chemistry, Koç University), Asst. Prof. Çağdaş Dağ (Molecular Biology and Genetics, Koç University) and Asst Prof. Hatice Ceylan Koydemir (Texas A&M University). While existing solutions focus on the change in color of food, this new device, for the first time, offers a capacitive measurement method and thus utilizes near-field communication (NFC) technology with power-free and wireless communication. The authors indicate that this eliminates major disadvantages encountered in resistive devices such as moisture sensitivity and incorrect data due to distance.

    The invention will not only provide companies the opportunity of reducing costs but also help consumers tremendously. Once widely commercialized, the device will enable continuous monitoring on shelves and allow users to control freshness right before buying a product or even before consumption at home. This opportunity of on-demand spoilage analysis via mobile phones will ultimately help preventing food waste and food-borne diseases.

    With its cost-effectiveness and accessibility, the authors hope to contribute to the greater struggle against global warming and greenhouse emissions more effectively and quickly. The following steps will be to focus on increasing the potential for commercialization of the product in the near future.

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  • Time to ditch flaky white fish obsession

    Time to ditch flaky white fish obsession

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    Newswise — New research highlights the implications for our future food security as the UK faces a growing disparity between the fish we catch and the fish we desire to consume.

    In a groundbreaking study published in the international peer-reviewed journal Reviews in Fish Biology and Fisheries, researchers from the University of Essex and the Centre for Environment Fisheries and Aquaculture Science (Cefas) present a thorough and extensive analysis. This study, spanning 120 years, provides valuable insights into the ways major policy shifts have shaped the landscape of seafood production, trade, and consumption in the UK.

    The study reveals that altering our preference for imported flaky white fish, such as cod and haddock, to species that are abundant in our local waters, like herring and mackerel, would not be sufficient to fulfill the UK’s domestic demand or align with the government’s guidelines for healthy eating. It emphasizes that even with such a change in fish consumption habits, UK seafood production would remain insufficient.

    Luke Harrison, the lead researcher from Essex’s School of Life Sciences, elaborated on the study, stating that their findings shed light on the impact of policy changes in the mid-1970s. Specifically, the establishment of Exclusive Economic Zones (EEZ) and the UK’s membership in the European Union contributed to a significant disparity between the seafood produced within the country and the seafood consumed domestically.

    The widening gap between seafood availability and consumption, which has been intensified by declining stocks due to fishing, climate change, and habitat degradation, surpasses any previous disparities observed, even during times of global conflict like the two world wars. This discrepancy has led to an escalating dependence on seafood imports and a decline in domestic catches.

    Fish has emerged as one of the highly traded food commodities globally, and the UK has witnessed a significant surge in seafood imports, a trend that was relatively minimal before the 1970s. Presently, the majority of fish consumed in the UK is imported, while a significant portion of the fish produced within the country is exported from both fisheries and aquaculture. The UK’s preference for large, flaky fish originated in the early 1900s when the nation enjoyed a prosperous distant-water fishery.

    Nevertheless, in present times, these desirable species are caught in limited quantities within UK waters. Conversely, abundant and cost-effective bony species, notably mackerel and herring, are caught in substantial quantities. However, instead of being primarily consumed domestically, these species are primarily exported to the Netherlands and France.

    Dr. Georg Engelhard, a co-author from Cefas, elaborated on the matter, emphasizing that the increasing popularity of tuna, shrimps, and prawns among UK consumers indicates a failure to adapt eating habits in response to the changing availability of local seafood over time. Despite notable shifts in the local seafood landscape, consumer preferences have remained largely unaltered.

    Following the establishment of Exclusive Economic Zones (EEZs) and the UK’s accession to the European Union in the mid-1970s, there has been a sharp decline in domestic landings of fish in the UK. The figures demonstrate a significant decrease, with landings plummeting from 869 thousand tonnes in 1975 to 349 thousand tonnes in 2020.

    Presently, the UK population consumes 31% less seafood than what is recommended by government guidelines. Even if local species were to become more popular, the combined production from domestic fisheries and aquaculture would still fall short by 73% of the recommended levels, even when accounting for imports.

    Dr. Anna Sturrock, the senior author from Essex’s School of Life Sciences, further commented, stating that in light of climate change, rampant overfishing worldwide, and potential trade barriers, it is crucial to promote locally sourced seafood and offer clearer guidance on non-seafood alternatives. By doing so, we can effectively address national food security concerns while also striving to achieve health and environmental objectives.

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    University of Essex

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  • Almond Milk Yogurt: More Nutritious Than Dairy-Based Yogurt

    Almond Milk Yogurt: More Nutritious Than Dairy-Based Yogurt

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    Newswise — AMHERST, Mass. – In a nutritional comparison of plant-based and dairy yogurts, almond milk yogurt came out on top, according to research led by a University of Massachusetts Amherst food science major.

    “Plant-based yogurts overall have less total sugar, less sodium and more fiber than dairy, but they have less protein, calcium and potassium than dairy yogurt,” says lead author Astrid D’Andrea, a graduating senior whose paper was published May 25 in a special issue of the journal Frontiers in Nutrition titled Food of the Future: Meat and Dairy Alternatives. “But when looking at the overall nutrient density, comparing dairy yogurt to plant-based yogurt, with the nutrients that we looked at, almond yogurt has a significantly higher nutrient density than dairy yogurt and all other plant-based yogurts.”

    Working in the lab of senior author Alissa Nolden, a sensory scientist and assistant professor of food science, D’Andrea was interested in comparing the nutritional values of plant-based and dairy yogurts, an area of research she found lacking. Driven by concerns over environmental sustainability and eating less animal-based food products, the plant-based yogurt market is expected to explode from $1.6 billion in 2021 to $6.5 billion in 2030.

    “Plant-based diets are gaining popularity, especially in American culture, but just because it’s plant-based doesn’t mean it’s more nutritious,” says D’Andrea, of Hazlet, N.J., who is heading to graduate school in food science at Penn State. “There has to be specific research that answers that question.”

    D’Andrea collected nutritional information for 612 yogurts, launched between 2016 and 2021, using the Mintel Global New Products Database, accessed through UMass Libraries. She used the Nutrient Rich Foods (NRF) Index, which assigns scores based on the nutrient density of foods. “This allowed us to compare the nutritional density of the yogurts based on nutrients to encourage (protein, fiber, calcium, iron, potassium, vitamin D) and nutrients to limit (saturated fat, total sugar, sodium),” D’Andrea writes in her paper.

    The researchers chose the NRF model based on the nutritional benefits of dairy yogurt, which provides a complete protein, something plant-based products are unable to do.

    Of the 612 yogurts analyzed, 159 were full-fat dairy, 303 were low- and nonfat dairy, 61 were coconut, 44 were almond, 30 were cashew and 15 were oat. The researchers used the NRF Index to rank the yogurts from the highest to lowest nutrient density: almond, oat, low- and nonfat dairy, full-fat dairy, cashew and coconut.

    D’Andrea attributed the high scores of almond and oat yogurts to their low levels of total sugar, sodium and saturated fat. She and Nolden say the study’s findings can inform the food industry on ways to improve the formulation and nutritional composition of plant-based yogurts.

    One option the researchers offer is creating a hybrid yogurt that is both plant- and dairy-based. This will add protein, vitamin B12 and calcium while still minimizing total sugar, sodium and saturated fat.

    “Going from dairy all the way to plant-based is a big change,” Nolden says. “There are changes in the nutritional profile, and there’s change in the sensory profile, which might prevent consumers from trying it.”

    In fact, a recent study conducted in the Nolden lab led by former UMass Amherst visiting researcher Maija Greis investigated consumer acceptance of blended plant-based and dairy yogurt and found that people preferred the blended yogurt over the plant-based one.

    “Blending provides advantages,” Nolden says. “It provides a complete protein, and the dairy part helps to form the gelling structure within the yogurt that so far we are unable to replicate in a plant-based system.”

    The UMass Amherst team says further research is warranted, based on their findings that suggest a way to maximize the nutrition and functional characteristics of yogurt.

    “If we can blend plant-based and dairy yogurt, we can achieve a desirable sensory profile, a potentially better nutritional profile and have a smaller impact on the environment,” Nolden says.

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  • Natto: A Stress-Busting Food

    Natto: A Stress-Busting Food

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    Newswise — Health is wealth as the saying goes and new research now shows that it is possible to have a healthy, less stressed society through familiar and inexpensive foods. One such food might be the Japanese natto which is made from softened soybeans that have been boiled or steamed and fermented with a bacteria called Bacillus subtilis var. natto. Bacillus subtilis var. natto is found in soil, plants, animals, and the human stomach and intestines. Most of the natto consumed in Japan is made from the Miyagino strain.

    A research group led by Professor Eriko Kage-Nakadai at the Graduate School of Human Life and Ecology, Osaka Metropolitan University, examined the effects of Bacillus subtilis var. natto consumption on the lifespan of the host using Caenorhabditis elegans worms. The researchers found that Caenorhabditis elegans fed Bacillus subtilis var. natto had a significantly longer lifespan than those fed the standard diet, and further elucidated that the p38 MAPK pathway and insulin/IGF-1-like signaling pathway, which are known to be involved in innate immunity and lifespan, were involved in the lifespan-enhancing effects of Bacillus subtilis var. natto. They also examined stress tolerance, which has been shown to have a correlation with longevity, and found that resistance to UV light and oxidative stress is enhanced.

    Professor Nakadai concluded, “For the first time, we were able to demonstrate the possibility of lifespan-extending effects of Caenorhabditis elegans through the ingestion of Bacillus subtilis var. natto. We hope that future experiments on mammals and epidemiological studies will help to realize a healthy and longer-living society if we can apply this research to humans.”

    The research results were published online in the Journal of Applied Microbiology on April 20, 2023.

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    Osaka Metropolitan University

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  • Expert offers safety tips for grilling beef-alternative burgers on Memorial Day

    Expert offers safety tips for grilling beef-alternative burgers on Memorial Day

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    Newswise — Hamburgers are an American classic. There are few foods that embody what a Memorial Day weekend should taste like sinking your teeth into a juicy burger hot off the grill. But with more and more Americans opting for beef-alternatives like plant-based and turkey burgers in recent years, it’s important to keep in mind that the requirements for safely cooking and enjoying a beef hamburger won’t necessarily apply to a black bean burger.

    Melissa Wright, director of the Food Producer Technical Assistance Program in the College of Agriculture and Life Sciences’ Department of Food Science and Technology at Virginia Tech, has a few tips for keeping foodborne illness away from your Memorial Day cookout.

    “If you choose the classic ground beef burger, it should be cooked to an internal temperature of 160°F or 71°C,” Wright said. “There are many alternative burger options, and knowing the correct internal temperature for each type is the best way to make sure your long weekend isn’t ruined by foodborne illness.”

    Wright said the appropriate cooking temperatures for popular burger options include:

    ●      Ground chicken or turkey – 165°F (74°C)

    ●      ImpossibleTM burgers (soy protein) – 160°F (71°C), according to product packaging

    ●      Beyond® burgers (pea protein) – 165°F (74°C), according to product packaging

    ●      Morningstar Farms® burgers (chickpea protein) – 165°F (74°C), according to product packaging

    ●      Black bean burgers – 165°F (74°C)

    ●      Ground salmon – 145°F (63°C)

    ●      Ground bison – 160°F (71°C)

    ●      Ground elk – 145°F (63°C)

    “Food continues to cook after being removed from the heat source, so it’s alright to remove your burger from the grill and check its internal temperature after a couple of minutes to avoid overcooking,” said Wright.

    “Beef-alternative meats are much leaner so it’s easy to overcook them if beef is what you’re used to grilling,” she said. “Visual browning will assist in knowing it’s close to done and then the temperature can be checked to confirm.”

    Wright said that some “ready-to-eat” options — such as portobello caps and cauliflower steaks — don’t have a minimum internal temperature requirement, which makes it all the more important to avoid contamination.

    “Avoiding cross-contamination between raw proteins and ready-to-eat foods is very important,” she said. “Remember to use separate cutting boards and utensils for produce and meat. Uncooked plant-based burgers should be included in this category when prepping to grill.”

    About Wright

    Melissa Wright is director of the Food Producer Technical Assistant Network at Virginia Tech, which supports the food entrepreneur by assisting with starting a food business, nutrition label content, food safety analysis, and pertinent food regulations. The program’s goal is to help Virginia’s food-processing industry produce high-quality, safe, and innovative food products. As part of the Virginia Cooperative Extension network in the Department of Food Science and Technology under the College of Agriculture and Life Sciences, the program provides affordable and valuable assistance to help food entrepreneurs and businesses bring their products to market of food products produced in Virginia and beyond.

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    Virginia Tech

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  • Genetically Edited Eggs: Allergen-Free and Safe

    Genetically Edited Eggs: Allergen-Free and Safe

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    Newswise — Researchers have developed a chicken egg that may be safe for people with egg white allergies. Chicken egg allergies are one of the most common allergies in children. Though most children outgrow this allergy by age 16, some will still have an egg allergy into adulthood. Egg white allergies can cause a variety of symptoms, including vomiting, stomach cramps, breathing problems, hives, and swelling and some people with egg white allergies are unable to receive certain flu vaccines.

    Using genome editing technology, researchers have produced an egg without the protein that causes egg white allergies. This protein, called ovomucoid, accounts for approximately 11% of all the protein in egg whites.

    Research detailing the food safety profile of this modified egg, called the OVM-knockout, was detailed in a paper published in Food and Chemical Toxicology in April 2023.

    “To use OVM-knockout chicken eggs as food, it is important to evaluate its safety as food. In this study, we examined the presence or absence of mutant protein expression, vector sequence insertion, and off-target effects in chickens knocked out with OVM by platinum transcription activator-like effector nucleases (TALENs),” said Ryo Ezaki, an assistant professor at the Graduate School of Integrated Sciences for Life at Hiroshima University in Hiroshima, Japan. TALENs are restriction enzymes that recognize specific DNA sequences and break or cut them.

    In order to develop the OVM-knockout eggs, researchers needed to detect and eliminate the ovomucoid protein in the egg whites. TALENs were engineered to target a piece of RNA called exon 1, which codes for specific proteins. The eggs produced from this technique were then tested to ensure there was no ovomucoid protein, mutant ovomucoid protein, or other off-target effects. The eggs had the desired frameshift mutation, which is a mutation created by inserting or deleting nucleotide bases in a gene, and none of them expressed mature ovomucoid proteins. Anti-ovomucoid and anti-mutant ovomucoid antibodies were used to detect any traces of the protein, but there was no evidence of ovomucoid in the eggs. This means that mutant ovomucoids could not create new allergens. This is an important step in determining the safety profile of the eggs.

    Other gene editing tools, such as CRISPR, tend to have off-target mutagenesis effects. This means that new mutations are prompted by the gene editing process. However, whole genome sequencing of the altered egg whites showed mutations, which were possibly off-target effects, were not localized to the protein-coding regions.

    “The eggs laid by homozygous OVM-knockout hens showed no evident abnormalities. The albumen contained neither the mature OVM nor the OVM-truncated variant,” said Ezaki. “The potential TALEN-induced off-target effects in OVM-knockout chickens were localized in the intergenic and intron regions. Plasmid vectors used for genome editing were only transiently present and did not integrate into the genome of edited chickens. These results indicate the importance of safety evaluations and reveal that the eggs laid by this OVM knockout chicken solve the allergy problem in food and vaccines.”

    Looking ahead, researchers will continue to verify the safety profile of the OVM-knockout eggs. Because some people are highly allergic to this specific protein, even small amounts of ovomucoid can cause a reaction. Researchers will need to perform additional immunological and clinical studies to determine the safety of the OVM-knockout eggs. At this time, researchers have determined that OVM-knockout eggs are less allergenic than standard eggs and can be safely used in heat-processed foods that patients with egg allergies can eat. “The next phase of research will be to evaluate the physical properties and processing suitability of OVM-knockout eggs, and to confirm their efficacy through clinical trials,” said Ezaki. “We will continue to conduct further research toward the practical application of allergy-reduced eggs.”

    ##

    Other contributors include Tetsushi Sakuma, Mei Matsuzaki, Takashi Yamamoto, and Hiroyuki Horiuchi of the Graduate School of Integrated Sciences for Life at Hiroshima University and Daisuke Kodama, Ryou Sasahara, and Taichi Shiraogawa from the R&D Division of the Institute of Technology Solution at Kewpie Corporation in Tokyo Japan.

    The Japan Society for the Promotion of Science KAKENHI (19H03107, 19K22286) and JST COI Grant Number JPMJPF 2010 supported this research.

    About Hiroshima University

    Since its foundation in 1949, Hiroshima University has striven to become one of the most prominent and comprehensive universities in Japan for the promotion and development of scholarship and education. Consisting of 12 schools for undergraduate level and 5 graduate schools, ranging from natural sciences to humanities and social sciences, the university has grown into one of the most distinguished comprehensive research universities in Japan. English website: https://www.hiroshima-u.ac.jp/en

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    Hiroshima University

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  • Ideal liquids for antioxidant-rich spinach smooth

    Ideal liquids for antioxidant-rich spinach smooth

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    Newswise — Different market products give very different results when it comes to liberating the antioxidant lutein from spinach in smoothies. Researchers at Linköping University, Sweden, have examined 14 common dairy and plant-based products and found that only four of these increased lutein liberation. Compared to water, some drinks had a negative effect on the lutein content in spinach smoothies.  

    Most people know that spinach is good for your health. One substance found in, for instance, spinach and kale is lutein. Several experimental studies have shown that lutein can suppress processes linked to inflammation, and there is now ample research indicating that chronic low-grade inflammation is an important risk factor in cardiovascular disease. 

    “Lutein is a bio-active compound. We have studied lutein in a similar way to studying a pharmaceutical drug. In this study, we looked at lutein liberation from fresh spinach,” says Rosanna Chung, assistant professor in the Department of Health, Medicine and Caring Sciences at Linköping University, who led the study published in Nutrients.

    As our bodies cannot produce lutein, the researchers behind the study were interested to find out how to optimise lutein intake from foods. The research group previously showed that preparation methods where the spinach is heated break down some of the lutein, whereas mixing it into a smoothie makes more lutein available for absorption. 

    The type of liquid used in the smoothie can also affect lutein content. As lutein dissolves in fat but not in water, it needs gastric juice and/or other food components to be liberated from the plant material and absorbed by our intestines. The researchers suspected that some components in our food, such as fat, carbohydrates, proteins and fibres, can affect the amount of lutein available for absorption. The effect of products such as yoghurt may also differ due to fermentation. However, products widely available on the market are rarely examined in scientific studies.   

    The researchers have examined the effects of various products available from food shops on the amount of lutein liberated in smoothies. Both dairy and plant-based liquids were tested.

    The researchers blended spinach with the various products. They then used a method simulating human digestion in the gastrointestinal tract, by adding digestive enzymes. Finally, the amount of lutein available for the body to absorb in smoothies made with various products was compared to that in smoothies made with just water. 

    “We could see that only 4 of the 14 examined products increased the liberation of lutein from spinach compared to water. Cow’s milk with a high fat content as well as coconut milk improved lutein liberation. Yoghurt, however, which is regarded as comparable to cow’s milk and is often used in cafés and similar, did not show particularly good results,” says Rosanna Chung.

    The fact that yoghurt is not that good at liberating lutein may have to do with the fermentation process. It also turned out that plant-based drinks, often made from nuts, legumes or oats, showed significantly different results.

    “Plant-based liquids have become increasingly common in smoothies. We saw that soymilk was actually less effective than water when it comes to liberating lutein in spinach smoothies. In other words, soymilk had a negative effect on lutein liberation in our study,” says Jan Neelissen, doctorate student and one of the researchers behind the study. 

    The other plant-based products in the study did not affect lutein liberation compared to water. As a general piece of information, smoothies should be consumed as soon as possible, because lutein breaks down quickly.

    It is important to note that whereas the results from this study indicate how much lutein is available for the body to absorb, no conclusions can be drawn as to how much lutein is actually absorbed. Therefore, the researchers will be conducting a human study in which they will measure the amount of lutein absorbed from smoothies made with different products.

    The study was supported by project grants from the Dr P Håkanssons Stiftelse, the Swedish Heart-Lung Foundation and the Swedish Research Council, and was carried out in collaboration with researchers at the Occupational and Environmental Medicine Unit of the University Hospital in Linköping.

    Article: The Effects of Dairy and Plant-Based Liquid Components on Lutein Liberation in Spinach Smoothies, Jan Neelissen, Per Leanderson, Lena Jonasson och Rosanna W. S. Chung, (2023), Nutrients, published online on 2 February 2023, Vol. 15, 779, doi: 10.3390/nu15030779

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    Linkoping University

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  • Artificial photosynthesis could enable eco-friendly food production

    Artificial photosynthesis could enable eco-friendly food production

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    • Growing demand for food in the world
    • Biotechnological process via methanol as intermediate product
    • Less ground required than for plant cultivation

    Newswise — Ensuring the supply of food to the constantly growing world population and protecting the environment at the same time are often conflicting objectives. Now researchers at the Technical University of Munich (TUM) have successfully developed a method for the synthetic manufacture of nutritional protein using a type of artificial photosynthesis. The animal feed industry is the primary driver of high demand for large volumes of nutritional protein, which is also suitable for use in meat substitute products.

    A group led by Prof. Volker Sieber at the TUM Campus Straubing for Biotechnology and Sustainability (TUMCS) has succeeded in producing the amino acid L-alanine, an essential building block in proteins, from the environmentally harmful gas CO2. Their indirect biotechnological process involves methanol as an intermediate. Until now, protein for animal feed has been typically produced in the southern hemisphere with large-scale agricultural space requirements and negative consequences for biodiversity.

    The CO2, which is removed from the atmosphere, is first turned into methanol using green electricity and hydrogen. The new method converts this intermediate into L-alanine in a multi-stage process using synthetic enzymes; the method is extremely effective and generates very high yields. L-alanine is one of the most important components of protein, which is essential to the nutrition of both humans and animals.

    Prof. Sieber, of the TUM Professorship for Chemistry of Biogenic Resources, explains: “Compared to growing plants, this method requires far less space to create the same amount of L-alanine, when the energy used comes from solar or wind power sources. The more efficient use of space means a kind of artificial photosynthesis can be used to produce the same amount of foodstuffs on significantly fewer acres. This paves the way for a smaller ecological footprint in agriculture.”

    Bioeconomy and hydrogen economy in combination

    The manufacture of L-alanine is only the first step for the scientists. “We also want to produce other amino acids from CO2 using renewable energy and to further increase efficiency in the realization process,” says co-author Vivian Willers, who developed the process as a doctoral candidate at the TUM Campus Straubing. The researchers add that the project is a good example of how bioeconomy and hydrogen economy in combination can make it possible to achieve more sustainability.

    Publication:

    The article “Cell-free enzymatic L-alanine synthesis from green methanol” recently appeared in the journal Chem Catalysis from Cell Press.
    Vivian Pascal Willers, Manuel Döring, Barbara Beer, Volker Sieber. Cell-free enzymatic L-alanine synthesis from green methanol. Chem Catalysis, Volume 3, Issue 3, 2023, 100502.
    https://doi.org/10.1016/j.checat.2022.100502

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    Technical University of Munich

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