Traditional foods: functional properties and perspectives Diana Di Gioia Department of Agricultural...

Traditional foods: functional properties and perspectives

Diana Di GioiaDepartment of Agricultural Sciences

University of Bologna – Italy

Tampere, 1.7.2013

University of Bologna

Department of Agricultural Sciences

Content

The health image of TFs: the role of plant ingredients

The health image of TFs: the role of microorganisms

Challenges and perspectives of the TF sector

The aim is to give a brief overview of the functional properties of traditional foods (TFs)

The Mediterranean diet

The Mediterranean diet

0 1 2 3 4 5 6 7

Netherlands

Sweden

Germany

Denmark

UK

France

Italy

Spain

Greece

Mortality ratios (%)

Whole cohort set Mediterranean diet

Trichopoulou et al., (2005), BMJ, 330, 991-997

Secondary plant metabolites eliciting pharmacological or toxicological effects in man and animals

Primary metabolic routes (biosyntetic pathway)

Carbohydrates, aminoacids, protein and lipids

Secondary metabolic routes (special metabolism)

Small molecules not needed for daily functioning of the plants

They are not useless !

Bioactive compounds in plants



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Woundingcholorogenic acidcoumarinslignin

Dixon & Paiva, The plant cell, 1995, 7; 1085-1097.

Low Nitrogenflavonoids isoflavonoids

UV Lightanthocyanidinsflavonols/ flavonespsoralens

Pathogen Attackisoflavones coumarinsflavonolsstilbenes

Low Phosphateanthocyanidins

Low Ironphenolic acids


Secondary plant metabolites can have a beneficial effect in humans: some examples ….

carotenoids polyphenols

The antioxidant activity of bioactive plant metabolites is the main reason of their beneficial effects


Free radicalsReactive oxygen species


Example of chain reaction


RO + AH ROH + A antioxidant

Free radical with a low affinity for cellular molecules

NO CHAIN PROPAGATION


Carotenoids

Provitamin A activity: Vitamin A is produced within the body from β-carotene

Antioxidant activity (lycopene) prevention of age-related macular degeneration (lutein) enhancement of the immune system function

carotenes xanthophylls


Polyphenols

phenolic acids

flavonoids lignans stilbenes

group of molecules characterized by aromatic rings and several hydroxyl groups

widely distributed in plants


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p-coumaric acid is found in tomatoes, carrots and garlic. It has antioxidant properties (lower risk of stomach cancer)

caffeic acid occurs in fruits, grains and vegetables ferulic acid is the most abundant fenolic acid in cereal

grains (wheat and maize)

Phenolic acids

OH

COOH

Hydrobenzoic acids

HCCH

COOH

Cinnamic acids


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They are ubiquitous in the human diet and are found in fruits, vegetables and grains.

to boost the immune sytem

to protect body from free radicals

to kill pathogenic microorganisms

to decrease the risk of cancer

Flavonoids in food are generally considered to be beneficial to consumers' health and are one of the most important categories of bioactive food components. Epidemiological observations ascribed to flavonoids:

Flavonoids


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anti-inflammatory activity anti-oxidant activity protective effect against estrogen-related disease such as

osteoporosis anti-cancer properties (reduced incidence rate of breast,

prostate and colon cancer)

Lignans• flaxseed;• cereals (triticale and wheat), • leguminous plants (lentils,

soybean), • fruit (pears, prunes), • vegetables (asparagus, carrots)


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antioxidant activityprevention of cardiovascular disease: the “French

Paradox” (attenuation of coronary hearth disease in wine drinkers)

prevention of ischemic damage inhibition of the development of cancer and extended

lifespan in cell culture and animal cell models

Stilbenes

It is recognized that highly-intensive agricultural practices (conventional farming) may reduce the natural production of secondary metabolites involved in plant defense;

Under organic farming conditions, plants are easily subjected to stress conditions elicitation effects on secondary metabolites increment in functional compounds.


Functional compounds and organic farming


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Beneficial bacteria in the food chain can have:

a protective role (protective cultures), to reduce the growth of pathogenic and/or spoilage microrganisms in food BIOPRESERVATION

a probiotic role (probiotic cultures), i.e. conferring a beneficial effect upon the host, either on a farm animal through animal feed, or on humans, through different food products.


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Lactic Acid Bacteria (LAB) and bifidobacteria are the best candidates for use as protective & probiotic cultures:

Have been used since the beginning of history as starter cultures Present in almost all fermented foods-vegetables, meat products, dairy

products Are part of the natural microbiota of both farm animals and humans Have a long history of consumption and safe use

Lactobacillus

Lactococcus

Streptococcus

Pediococcu

s

Oenococcus

Bifidobacterium

http://images.google.it/imgres?imgurl=http://oncologiaesalute.files.wordpress.com/2008/02/bifidobacterium.jpg&imgrefurl=http://oncologiaesalute.wordpress.com/2008/02/17/i-probiotici-sono-letali-in-caso-di-pancreatite-acuta/&h=489&w=574&sz=36&hl=it&start=2&um=1&tbnid=8BFgYsLQy5eYNM:&tbnh=114&tbnw=134&prev=/images?q=probiotici&um=1&hl=it&sa=N


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Relevance of LAB in different fermented food products

Wine Cider

SauerkrautFermented

milk

Cheese Fermentedsausages


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Protective cultures: applications in traditional dairy products

YogurtThe starter cultures used

can be considered protective cultures

Starter cultures can also have a role as probiotic cultures

BrieMascarpone Soft Cheese

Soft cheeses Control of pathogens such as Listeria spp.

Cheddar Pecorino

Semi hard & hard cheeses Growth control of undesirable spoilage bacteria

Parmiggiano Reggiano


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Protective cultures: applications in traditional meat products

Beef jerky Bresaola Sausages

Control of pathogens such as Listeria monocytogenes, Campylobacter jejuni, Salmonella enteriditis

Control of spoilage bacteria (Enterobacteriaceae, Pseudomonas spp., …..)

Ground meat Poultry


Dietary glycosides

Fla Glu

Aglycones Bacterial hydrolysis

Glu

FlaGlucosidase

Absorption

Bioactive form

Interaction between probiotics and plant derived functional componds


Gut microbiota

Bioavailability of dietary flavonoids ability of gut microbiota to degrade these

compounds ( -b glucosidase activity)

Several groups of bacteria possess b-glucosidase activity

BifidobacteriumLactobacillus

Interaction between microorganisms and funtional compounds

0 4 8 12Time (min)

kaempferol 3-O-xylosylglucoside

kaempferol 3-O-glucoside

kaempferol 7-O-glucoside

Flavonoid metabolism: selected bifidobacteria strains incubated with flavonoids extracted

from “Zolfino” bean seedsKaempferol

AFTER incubation with B7003

Kaempferol-3-0-xylosylglucoside


Selected Bifidobacterium strains can be used as probiotic dietary adjuncts to improve the health beneficial effects of flavonoid based products, including common bean food derivatives


Innovations in traditional food products are costantly looked for to guarantee the safety of the products (ensuring safety through

innovation) improve the nutritional and health properties of the food (link

between nutrition and health)

Quality innovations Mean values (on a 7 point scale)

Reduction of fat content 5.29 ± 1.37

Reduction of sugar content 5.08 ± 1.36

Reduction of salt content 5.08 ± 1.36

Addition of beneficial ingredients 5.06 ± 1.33

Using organic raw material 5.35 ± 1.36

New processes improving safety 5.34 ± 1.22

Consumer acceptance of innovation in TF (Kuhne et al. 2010)


Personalized Nutrigenomic Food Age

18th 19th 20th 21th Century

Future

Val

ue (

Tech

nolo

gy +

Iinfo

rmat

ion)

Survival food

Convenience food

Essential nutrients Engineered food Mass production

Functional food

Chemical analysis Nutraceutical Functional compoundsHealth claim

Nutrigenomic food

Molecular nutrition Tailor-made personal foodHome-test kits

Harmonization of Eastern & Western

Health knowledge

Genomics

HealthDiet


Comparison

Personalized Nutrigenetic Food Age

Pathologic status Health status

TFs

Tailor made diet

Summary• The link between nutrition and health is extremely

important for the modern consumer, also in the sector of TRADITIONAL FOODS

• Plants are an important source of bioactive compounds: they mainly act as antioxidants which prevent biological molecules’ oxidation

• Microorganisms have a functional role in foods: they are used both as protective and probiotic cultures

• Microorganisms have also an important role in the bioavailability of bioactive compounds

• The link among diet, health and genomics is increasingly being important

Thank you

[email protected]

Traditional foods: functional properties and perspectives Diana Di Gioia Department of Agricultural...

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