Prebiotics from plant kingdom side streams

Prebiotics from plant kingdom side streams

Organisatie-onderdeel

TKI AF

Projectcode

LWV19200

MMIP

Landbouw, Water, Voedsel>D. Gewaardeerd, gezond en veilig voedsel>D4. Duurzame en veilige verwerking

Startdatum

01/01/20

Einddatum

31/12/24

Samenvatting

A significant gap exists in the western diet between the daily amounts of dietary fibre recommended in the human diet (28–42 g/d) and what is actually consumed (median intake, 12–14 g/d). Closing this dietary fibre gap is an important target for public health because dietary fibre affects normal physiological function and decreases risk for onset and progression of a number of non-communicable diseases. A diet based on high fibre foods, particular fruits and vegetables, is known to positively influence human health through a variety of direct and indirect gut-mediated mechanisms. Scientific evidence is accumulating that colonic fermentation of specific dietary fibres, i.e. prebiotic fibres, selectively stimulates growth of bacteria, thereby shaping the microbiota composition and playing a pivotal role in mediating health effects. In addition, also direct effects of carbohydrates on the immune system have been recognized. Dietary fibres, however comprise a diverse group of substances and there is a lack of correlating dietary fibre structural characteristics with their fermentability by specific microbes, their prebiotic activity and their immune-related health effects.
Formulation of food and beverage products that contain high amounts of dietary fibre and more specifically prebiotic fibres could be an effective approach to achieve a more healthy and balanced diet. Currently commercialized prebiotic fibres are mainly limited to lactose-based GOS, and FOS and inulin as isolated from chicory root. However, when looking to dietary fibres available from edible plant, there is a huge potential in obtaining a greater variety of prebiotics having similar or even better functionalities. Hence, there is a public health need, but also a market demand to introduce new classes of prebiotic and bioactive fibres from a wide range of plant materials. By-products from the fruit and vegetable processing food industry such as citrus peel and pulp, apple and carrot pomace, and beetroot pulp, are a rich sources of non-digestible polysaccharides, which can easily be converted into prebiotic oligosaccharides.
We aim to enzymatically produce specific bioactive prebiotic fibres from plant material, currently considered as low value by-products from the agricultural industry, to evaluate and understand their fermentation and immuno-modulating properties and to propose a novel enzyme-based production method for outstanding prebiotics.

Doel van het project

One of the most important mission is total use of biomass and at the same time generating new opportunities for a sustainable economy. Here we focus on high end use of complete raw materials by making use of food by-products to oligosaccharides with prebiotic related health effects for novel health beneficial food application. Novel food products with a good fundament based on chemical characteristics, proven bio-functionality and health effects and cost-efficient processing produced from low-valued by-product streams from the agro-industry will contribute to a healthy society and lead to a strong position for the food industry.

Relatie met missie (Motivatie)

Relevance for the Missies Landbouw, Water, Voedsel
One of the most important mission is total use of biomass and at the same time generating new opportunities for a sustainable economy. Here we focus on high end use of complete raw materials by making use of food by-products to oligosaccharides with prebiotic related health effects for novel health beneficial food application. Novel food products with a good fundament based on chemical characteristics, proven bio-functionality and health effects and cost-efficient processing produced from low-valued by-product streams from the agro-industry will contribute to a healthy society and lead to a strong position for the food industry.

Relevance for sector, science and society;
One of the most important mission is total use of biomass and at the same time generating new opportunities for a sustainable economy. In this project we focus on increasing raw material use by 40% through functionalizing food by-products to prebiotic oligosaccharides with demonstrated health effects for novel health beneficial food applications. Key driver is need for more natural products and natural processes combined with the rapid adoption for healthier diets. Diversification and personalization in nutrition approaches drives innovation and new product developments in the food and beverage market. The current prebiotic ingredient market is about 2 bn€ globally with >8 - 10% CAGR. Novel, natural & minimal processed fibres with demonstrated benefits showing strongest growth with growth rates above 13%. The strongest market traction and adoption and driver of innovation into novel concepts and products is seen for ingredients which are well characterized in terms composition as well as a solid and sound science base on mechanism of action and effects in humans.

Geplande acties

Impact for partners involved:
- For Döhler, oligosaccharides produced from the cell wall polysaccharides will not only act as a classical dietary fibres but will be highly functionalized with specific beneficial health effects through stimulating selectively gut bacteria and boosting the immune function. The research proposed will support positioning of fruit and vegetable side-streams as source for ‘bio-functional carbohydrates’. For this, it is needed to thoroughly understand polysaccharide structures present in the by-products and to understand the structure-function relation of specific oligosaccharide generated by controlling source, enzymatic/chemical modification and down-stream processing.
- For Erbslöh, selection of enzyme cocktails and substrates that together result in new products with high-end, interesting functionalities can result in an economically profitable market proposition. Having more fundamental insights in how these different enzymes act on substrates and how to use them in an industrial, cost efficient process will promote the development of enzyme preparations for other potential applications.
- For the research partners, the outcomes of the project will provide scientifically sound evidence for the health effect of an novel and unique set of prebiotic oligosaccharides in a field where such evidence is often lacking. Such fundamental understanding of biofunctionality, together with novel and dedicated in vitro models and new enzymatic routes to produce novel and function-tailored oligosaccharides from complex raw materials will strengthen their leading position in fundamental (WU Food Chemistry) and applied (WFBR) research even further, making them attractive partners for national and international collaborations.

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