LONGLIFE

JPI HDL JFA “Food processing for Health” (FP4H)
LONGLIFE
LONGLIFE
2016-03-01
2019-02-28
Catherine Stanton
Teagasc Food Research Centre
Ireland

Consortium

Partner Organization Partner Country
University College CorkIreland
University of BolognaItaly
University of Agricultural Sciences and Veterinary Medicine Cluj NapocaRomania
Institute of Animal Reproduction and Food Research of the Polish Academy of SciencesPoland
Netherlands Organisation for Applied Scientific ResearchNetherlands
AgResearch LimitedNew Zealand

1. Overall project description


1.1 Summary

The LONGLIFE project involves Irish research partners (Teagasc and UCC) to develop innovative processes for transforming food substrates (milk, Teagasc and cereals, UCC) into fermentates, using novel strains of lactic acid bacteria (LAB) and yeasts to produce value-added fermented liquids and powders, and long-fermented sourdough bread with improved health benefits, improved organoleptic qualities and extended shelf-life. The objective is to deliver new knowledge on the fate and function of food constituents and determinants of bio-accessibility, bioavailability and efficacy of food ingredients to advance fermented functional food design. The aims included identification and characterisation food grade cultures with EPS, polyol antimicrobial and antifungal-producing properties. Bacterial strain screening was completed at both UCC and Teagasc.The LONGLIFE project involves Irish research partners (Teagasc and UCC) to develop innovative processes for transforming food substrates (milk, Teagasc and cereals, UCC) into fermentates, using novel strains of lactic acid bacteria (LAB) and yeasts to produce value-added fermented liquids and powders, and long-fermented sourdough bread with improved health benefits, improved organoleptic qualities and extended shelf-life. The objective is to deliver new knowledge on the fate and function of food constituents and determinants of bio-accessibility, bioavailability and efficacy of food ingredients to advance fermented functional food design. The aims included identification and characterisation food grade cultures with EPS, polyol antimicrobial and antifungal-producing properties. Bacterial strain screening was completed at both UCC and Teagasc.


At Teagasc, yoghurt shelf life studies were carried out with milk from cows fed on indoor diets, and outdoor grass-fed cows. At AgRes, New Zealand, a Teagasc post graduate student undertook application of exo-polysaccharide producing strains in yoghurts to determine their effect on texture. Product prototype development studies continued with the application of antimicrobial, polyol, and EPS producing strains in dairy fermentations, with the aim of producing products with extended shelf life, improved health qualities, and improved texture, respectively. The inclusion of a polyol producing strain aims to investigate if in situ production of mannitol has potential to produce a low calorific, sweetened fermented milk product for the dairy industry.


Using previously isolated bacteriocin (antimicrobial peptide) producers chosen for application within dairy products; a nisin, lacticin 3147, pediocin, and enterocin producer were applied in fermentations with the goal of producing bacteriocin enriched supernatants, which could be concentrated to a powder form and added to pasteurised milk for extended shelf life. Another experiment applied a commercially available additive containing nisin, Nisaplin, to extend the shelf life of pasteurised milk. Nisaplin at a concentration of 5% was found to prevent the growth of milk spoilage organisms to below detectable levels at day 0, 7, and 13 of shelf life. Further experiments examinined the effect of pure nisin A on the shelf life of pasteurised milk. Overall, bacteriocins may be used as an additive to extend the shelf life of pasteurised milk.


Analysis of wheat and oat bran extracts by the Polish Academy of Science (PAS) partner found antioxidant activity, determined using ABTS, FRAP, DPPH, and FRAP methods. Application of super-heated steam increase the antioxidant potential of wheat and oat bran and spent grain. Application of fermentation of wheat bran increase the antioxidant potential of wheat bran. The quantitative descriptive analysis (QDA) is a valuable tool for sensory analysis of fermented food. Fermented sausage salami is a good source of mineral compounds and C18:1 and C18:2 fatty acids. Addition of fermented wheat bran to bread and cookies increase their antioxidant potential.


University of Bologna (UniBo) partner conducted isolation and characterization of bacterial starter cultures that could be employed in salami production process. Salami prototype developed with selected started culture cocktail and 30 mg/kg NaNO2, relevant findings: Significant reduction of 1.5 log CFU/g di Clostridium spp. growth at the end of the ripening; Higher acidification rates, both, at the end of fermentation and at the end of ripening when compared with batches without starters; and acceptable colour intensity. The conclusions from this work were that new salami prototype was developed, which was fermented with new developed starter culture cocktail together with 30 mg/kg NaNO2. These prototype products combine microbiological safety, potential attractive colour for consumers and important reduction of carcinogenic nitrite concentration, thus improving food safety.


Fermented wheat bran ingredients were developed at TNO; The Netherlands that showed improved chemical composition related to higher amounts of soluble fibres and phenolics and in situ EPS production. Concept bakery products were produced with the fermented bran and compared to the commercial references. Biscuit products with fermented bran were developed with 30% sugar reduction and addition of oligosaccharides as sugar substitute showing similar sensory quality. Chemical analysis and in vitro testing confirmed substantial sugar reduction and lower predicted GI. Bread products with fermented bran showed substantial reduction in predicted GI. However, sensory properties of the developed bread product was remarkably different from the commercial reference.


AgResearch, NZ investigated how fermented milk (yogurt) alters digestion in vitro, and whether these responses differ with milk sourced from different species. Using the INFOGEST consensus protocol for simulated in vitro digestion we determined relative differences in the amount of peptides released within milk types, measured by gel filtration chromatography. Differing peptides between yogurt and milk of the same species were further analysed using scheduled precursor lists with LC-MS/MS for identification. Limited proteolysis occurred during fermentation of cow and sheep milk, whereas during in vitro digestion the fermented products broke down into peptides to a greater extent than did the milks. The amount of bioactive peptides identified was higher for yogurts compared to their milk counterparts, particularly peptides with anti-hypertensive properties. Overall these results suggest that fermented dairy products (e.g. yogurt) could bring cardiovascular benefits for consumers.


1.2 Highlights

Knowledge was gained with regard to the screening process in the optimisation of future screens for LAB, and producers of EPS, polyols, and antimicrobials.


A biobank of food grade lactic acid bacteria with GRAS/QPS status was generated and characterised for antimicrobial, and antifungal activity, EPS and polyol production, and proteolytic activity.


Promising strains were identified to species level and selected strains were chosen for applications in development of fermented dairy, cereal and meat products. A selection of LAB starter culture with unique techno-functional properties able to deliver food and beverage products with improved nutritional properties in cereal and dairy are thus available for application at commenrcial scale as a result of this project. These cultures may be relevant to industry, for application in food and beverage fermentations.


Biscuit products with fermented bran were developed with 30% sugar reduction and addition of oligosaccharides as sugar substitute showing similar sensory quality. Chemical analysis and in vitro testing confirmed substantial sugar reduction and lower predicted GI. Bread products with fermented bran showed substantial reduction in predicted GI. However, sensory properties of the developed bread product was remarkably different from the commercial reference. Wheat and oat bran extracts exhibit antioxidant activity determined using ABTS, FRAP, DPPH, and FRAP methods. Application of super-heated steam increase the antioxidant potential of wheat and oat bran and spent grain. Application of fermentation of wheat bran increase the antioxidant potential of wheat bran.


The LongLife project allowed isolation and characterization of high number of strains, that could be employed in salami production process. New developed salami prototype, fermented with new developed starter culture cocktail together with 30 mg/kg NaNO2, combines microbiological safety, potential attractive colour for consumers and important reduction of carcinogenic nitrite concentration.


Research investigated how fermented milk (yogurt) alters digestion in vitro, and whether these responses differ with milk sourced from different species.


A novel antimicrobial compound produced by Actinomyces ruminicola has been identified which could have use in the field of health following greater characterisation. The novel antimicrobial compound will expand the research base of antimicrobials.


1. Teagasc Moorepark Food Research Centre, Ireland (Coordinator) - biochemistry, biotechnology, food science, nutrition, microbiology1. Teagasc Moorepark Food Research Centre, Ireland (Coordinator) - biochemistry, biotechnology, food science, nutrition, microbiology. 
2. University College Cork, Ireland – biochemistry, biotechnology, food science, nutrition, microbiology. 
3. University of Bologna, Department of Agricultural Sciences (UNIBO), Italy - biotechnology, food science, microbiology.
4. University of Agricultural Sciences and Veterinary Medicine Cluj Napoca (UCN), Romania – biotechnology, microbiology, biochemistry, food science.
5. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences (PAS), Poland – food science, biochemistry.
6. Netherlands Organisation for Applied Scientific Research (TNO), The Netherlands – food science.
7. AgResearch Limited, Palmerstown North, New Zealand - biochemistry, engineering, food science


4. Impact


4.1 List of publications

AuthorsTitleYear, Issue, PPPartners NumberDoiPdf
M. A. Janiak, S. Renzetti, M. Noort, R. AmarowiczAntioxidant potential of wheat bran phenolics extracted with organic solvents
R. Amarowicz, M. Janiak, E. Zannini, E.K. ArendtAntioxidant potential of kvasses
M. Janiak, S. Renzetti, M. Noort, Amarowicz
Hill D, Ross RP, Arendt EK, Stanton CMicrobiology of Yoghurt and Bio-Yogurts Containing Probiotics and PrebioticsDOI10.1016/B978-0-12-805134-4.00004-3
Hill D, Sugrue I, Arendt E, Colin Hill, Catherine Stanton, R Paul RossRecent advances in microbial fermentation for dairy and healthdoi:10.12688/f1000research.10896.1
Daragh Hill, Ivan Sugrue, Conor Tobin, Colin Hill, Catherine Stanton, R. Paul RossThe Lactobacillus casei group: History and Health Related Applicationsdoi: 10.3389/fmicb.2018.02107
Tom F. O'Callaghan, Ivan Sugrue, Colin Hill, R. Paul Ross, Catherine StantonNutritional aspects of raw milk: a beneficial or hazardous food choiceDOI: 10.1016/B978-0-12-810530-6.00012-2
Ivan Sugrue, Conor Tobin, R. Paul Ross, Catherine Stanton, Colin HillFoodborne pathogens and zoonotic diseasesDOI: 10.1016/B978-0-12-810530-6.00007-9
Nikodinoska I., Baffoni L., Di Gioia D., Manso B., García-Sánchez L. , Melero B., Rovira J.Protective cultures against foodborne pathogens in a nitrite reduced dry-fermented meat productDOI: 10.1016/j.lwt.2018.11.022
Di Gioia D., Mazzola G., Nikodinoska I., Aloisio I., Langerholc T., Rossi M., Raimondi S., Melero B., Rovira J.Lactic acid bacteria as protective cultures in fermented pork meat to prevent Clostridium spp. growthdoi: 10.1016/j.ijfoodmicro.2016.06.019

4.2 Presentation of the project

Target groupAuthorsMeans of communicationHyperlinkPdf
Scientists, industry (conference) S. Renzetti (WFBR). How does bran affect baking performance of wheat dough? – Mechanistic insights from molecular and material science approaches. Cereal & Europe conference, Amsterdam 2017Oral presentation
Scientists, industry (conference) S. Renzetti (WFBR), Microstructure, rheology and baking performance of wheat doughs enriched with dietary fibres. AACC meeting, London 2018Oral presentation
ScientistsJaniak M.A., Renzetti S., Noort M., Amarowicz R. Ethanol, methanol and acetone oat bran extracts and their antioxidant potential. 2nd International Conference on Bio-antioxidants (ICBA 2018), Varna, Bulgaria, 7-10 September 2018.Poster
ScientistsPenkacik K., Renzetti S., Noort M., Amarowicz R. Effect of heat treatment on the antioxidant capacity of wheat bran. 2nd International Conference on Bio-antioxidants (ICBA 2018), Varna, Bulgaria, 7-10 September 2018.Poster
ScientistsAmarowicz R., Janiak M., Zannini E., Arendt E.K. Antioxidant potential of fermented beverages. 2nd International Conference on Bio-antioxidants (ICBA 2018), Varna, Bulgaria, 7-10 September 2018.Poster
ScientistsJaniak M.A., Renzetti S., Noort M., Amarowicz R. Influence of the hydrothermal processes on antioxidant potential of the barley brewers spent. 19th IUFoST World Food Science and Technology Congress, Mumbai, India, 23-27 October, 2018.Poster
ScientistsJaniak M.A., Renzetti S., Noort M., Amarowicz R. Influence of the hydrothermal processes on antioxidant potential of the barley brewers spent. 19th IUFoST World Food Science and Technology Congress, Mumbai, India, 23-27 October, 2018.Poster
Scientists, studentsJaniak M.A., Renzetti S., Noort M., Amarowicz R. Influence of hydrothermal processes on wheat bran antioxidant potential. 6th International Conference, Elenite Holiday Village, Bulgaria, 20-24 June 2018.Presentation
Scientists, studentsLamparski G. , Szmatowicz B., Ostaszyk A., Arendt E. K., Zannini E., Jeliński T., Amarowicz R. Sensory analysis of reference fermented products. 6th International Conference, Elenite Holiday Village, Bulgaria, 20-24 June 2018.Presentation
ScientistsJaniak M.A., Renzetti S., Noort M., Amarowicz R., Effect of different extracting solvents and hydrothermal processes on antioxidant activity of oat bran extrats. ISANH Middle-East Congress 2018, Amman, Jordan, 2-3 May 2018.Presentation
Scientists, studentsJaniak M.A., Penkacik K., Sulewska K., Renzetti S., Amarowicz R., Phenolic profile and antioxidant potential of wheat and oat brans and barley brewer’s spent grains. III International Conference Human – Food – Health, Wrocław, 16-18 March 2018.Presentation
Scientists, studentsJaniak M.A., Penkacik K., Sulewska K., Renzetti S., Amarowicz R. The effect of the solvents used for the extraction on the content of phenolic compounds and the antioxidant activity of oat bran extracts. 15th Scientific Conference of Young Researchers “Food safety and quality”. Olsztyn, Poland, 27 March 2018.Presentation
Scientists, students, pharmacistsJaniak M.A., Penkacik K., Sulewska K., Renzetti S., Amarowicz R., The effect of the solvents used for the extraction on the content of phenolic compounds and the antioxidant activity of wheat bran extracts. XXVI National Bromological Symposium "Food and Human Nutrition - Directions of Development", Białystok, Poland, 13-15 September 2018.Presentation
Scientific communityIvan Sugrue, R. Paul Ross, Colin Hill, Catherine Stanton Characterisation of bacterial isolates from unpasteurised milk and milk products for bacteriocin and biogenic amine production. SPSAS on Reverse Engineering of Processed Foods, 4th October 2017Poster
Scientific communityIvan Sugrue, R. Paul Ross, Colin Hill, Catherine Stanton Bacteriocin production from isoaltes of milk, milk products and sheep faeces UCC, Microbiology Postgraduate Poster day, 5th December 2017Poster
Scientific communityIvan Sugrue, Paula M. O'Connor, Colin Hill, Catherine Stanton and R. Paul Ross. From zone to genome: Identification of a novel group of bacteriocins within the genus Actinomyces. Host-Bacteria Interaction Symposium, Reading Nov 2018.
Scientific communityDaragh Hill, Elke Arendt, Catherine Stanton, R. Paul Ross. Optimisation of Weissella paramesenteroides for mannitol production in dairy fermentations. ISAPP-SFA Meeting May, 2019.Poster
Scientific communityDaragh Hill, Elke Arendt, Catherine Stanton, and R. Paul Ross. Techno-functional screen for exopolysaccharide producing lactic acid bacteria. Host-Bacteria Interaction Symposium, Reading Nov 2018Poster
Scientific communityIvan Sugrue, Paula M. O'Connor, Colin Hill, Catherine Stanton and R. Paul Ross. Defensin-like bacteriocins a previously undiscovered group of class II bacteriocins. ISAPP-SFA Meeting May, 2019.Poster
Scientific communityCatherine Stanton, Lactic Acid bacteria in cheese for heart health, Microbiology Society Annual Meeting, March, 2016Oral presentation
Scientific communityCatherine Stanton, Microbial metabolite production by gut microbes and implications for host health, Chinese Latic Acid Bacteria Conference, May, 2016Oral presentation
Scientific communityCatherine Stanton, EPS formation and potential health effects The Netherlands, May, 2016Catherine Stanton, Chinese LAB Annual Conference, Invitation by Prof. Wei Chen, Jiangnan University, Wuxi, PR China., Jun-16Oral presentation
Scientific communityTabanelli, G., Nikodinoska, I., Barbieri, F., Arabaci, M.E., Zamagna, I., Montanari, C., Di Gioia, D., Gardini, Fermented sausages obtained with spontaneous fermentation: a source for the isolation of new starter cultures. F. 4th INTERNATIONAL CONFERENCE ON MICROBIAL DIVERSITY 2017: BARI, 24-26/10/2017
Scientific communityIvana Nikodinoska, Giulia Tabanelli, Loredana Baffoni,Fausto Gardini, Diana Di Gioia. Characterization of Lactobacillus strains isolated form Italian artisanal salami: safety and techno-functional aspects FoodMicro 2018. Berlin, 3-6/9/2018

4.3 List of submitted patents and other outputs

Patent licencePartners involvedYearInternational eu or national patentCommentPdf

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