Nutritionists at the University of Jena publish study on rape as a source of protein for human consumption

Today worldwide via 500 million people suffer from protein deficiency. Serious diseases such as kwashiorkor may result. The protein supply is thus a limiting factor for adequate nutrition of the world population, which increases annually by about 80 million people. "More and more questionable therefore appears the practice to supply valuable vegetable protein to animals," says Prof. Dr. Gerhard Jahreis from the University of Jena. By feeding to animals and the conversion into animal protein lost about two-thirds of the protein, so the nutritionists. "Vegetable protein, however, can be used to 100 percent." Given decreasing amount of land for growing food cite a reduction in meat consumption probably no way around, Prof. Jahreis is convinced.

In addition, additional sources of protein would have to be made available for human consumption. Rapeseed plants could play an important role in this, according to the Jena nutritionist. Jahreis and his team have now examined the rapeseed plant as a whole for its potential for human nutrition. You carried out the world's first study on the utilization of rapeseed protein in humans, the results of which have been published in a renowned international journal (Clinical Nutrition) ( ).

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Bioavailability BfR study confirms risk assessment

Coumarin is a flavoring which is found in higher concentrations in types of cinnamon, which are collectively known as cassia cinnamon. From medicinal use of coumarin is known that even relatively low doses can cause liver damage in susceptible individuals. The value of the tolerable daily intake dose was based on the pure substance, ie, determined by insulated coumarin. The Federal Institute for Risk Assessment (BfR) has demonstrated by studies on the bioavailability of coumarin in humans that a mounted in the plant matrix cinnamon coumarin is similarly well absorbed by the body as isolated coumarin. Therefore, the value for the tolerable daily intake dose also applies coumarin in cinnamon. "The argument that coumarin from cinnamon is bioavailable only in clotting quantities, because it is taken from the poor plant matrix, that is not true", says BfR President Professor Dr. Dr. Andreas Hensel. "Consumers who often use large amounts of cinnamon as a spice should use coumarin poor Ceylon cinnamon."

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The European Commission has participated in the 1. In October 2012 adopted two pieces of legislation that will ensure that the use of flavorings in food will be even safer and more transparent in the future. Only flavorings listed as acceptable in the list may be used by the food industry.

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Why stevia tastes not only sweet but also bitter

Stevia is considered a healthy alternative to sugar. The stevia products recently approved as sweeteners by the European Union also have disadvantages, for example a long-lasting, bitter aftertaste. The responsible taste receptors on the human tongue have now been identified by scientists from the Technical University of Munich and the German Institute for Nutrition Research Potsdam-Rehbrücke. With cell culture experiments and sensory tests, the scientists were also able to show that steviosides, which contain many glucose components, taste particularly sweet. The researchers report on their results in the Journal of Agricultural and Food Chemistry.

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Stevia researcher Dr. Udo Kienle welcomes partial approval / "Expandable step for consumers" / "Future potential for the EU, food industry and tobacco farmers"

Much sweeter than sugar, naturally grown and completely calorie-free: from December 3rd, sweetener from the sweet plant stevia is legal in Europe. The decision has not yet made the breakthrough for stevia, says stevia researcher Dr. Udo Kienle from the University of Hohenheim. Because only comparatively small amounts may be used in food. Even farmers are not yet allowed to grow the sweet herb. But the partial approval is an important step for the consumer, the future potential of the plant is still enormous.

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Argentinian chemist researches dietary supplements at the University of Jena

They're not always welcome on food ingredient lists: the big "E"s. Dietary supplements have an unjustified reputation for being artificial. Because it is not uncommon for these to be natural substances. The preservative E 234, for example, is nothing more than the peptide nisin. It is produced by a specific lactic acid bacterium and is mainly found in raw milk. In combination with a mineral, nisin can have an antibiotic or antimicrobial effect and therefore preserves food – mainly dairy products. It is also used in medicine as an antibiotic.

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In biologically active enzyme-substrate combinations, such as those found in drugs, water plays a more crucial role than previously thought. The surrounding water acts like a "glue" to hold a substrate in the right place of an enzyme. In addition, the dynamics of the water are slowed down. Researchers at the RUB led by Prof. Dr. Martina Havenith (physical chemistry), in close cooperation with scientists led by Prof. Dr. Irit Sagi from the Israeli Weizmann Institute observed and proved the slowdown in water dynamics “live” for the first time. The researchers report on their results in "Nature Structural & Molecular Biology".

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TUM researchers are developing environmentally friendly methods to keep probiotics more stable

They are in yoghurts, muesli mixtures and baby milk powder - probiotic bacteria are on the rise as health-promoting additives on the food shelves. However, the production of this "functional food" has its pitfalls: only a few probiotic bacterial strains are so robust that they survive conventional production methods. Process engineers and microbiologists from the Technical University of Munich (TUM) have now jointly developed a particularly gentle process so that previously unused probiotics can also be used in the future. The result helps companies and consumers alike: It saves energy and costs in production and at the same time makes the probiotics last longer.

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BfR workshop confirms incomplete data on the health risks of nanoscale silver

In its statement on aspects of the toxicity of nanosilver, the Federal Institute for Risk Assessment (BfR) recommended avoiding the use of nanosilver in food and everyday products until the data situation allows a conclusive assessment of the health risks. The objection raised against this BfR assessment, particularly by industry, was that there was sufficient data available to assess the health risk of nanosilver in consumer products and in food. The BfR has therefore invited experts from research and science as well as representatives from associations and industry to a workshop to discuss existing risks and possible courses of action for comprehensive consumer protection. "The discussion confirmed the BfR's warning of caution," said BfR President Professor Dr. dr Andreas Hensel, "because there is still too little reliable scientific knowledge about the specific effects of nano-sized silver particles."

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Food should be delicious, healthy and sustainably produced. Researchers are working on new processes to use as many of the components of plants as possible for nutrition. In the future, plant-based ingredients could replace animal raw materials. Lupine seeds can be used, for example, to make low-fat, delicate sausages.

In countries like China or Brazil, meat consumption is increasing dramatically. Since 1961, the consumption of red meat has increased fourfold worldwide. The Food and Agriculture Organization of the United Nations FAO expects that global meat production will double by 2050 due to increasing prosperity. This raises the question of whether our globe, with its limited arable land resources, will still be able to meet all needs in the future.

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Experts met at the 5th International Fresenius Conference “Functional Food” in Frankfurt am Main

Functional foods are expected to provide benefits for health, wellbeing and performance in addition to their nutritional value. The growing number of companies and innovations in this sector illustrates the great influence of functional food on the health and food market. Are such products the solution to diet-related illnesses? What are the difficulties? And what are the future prospects? Experts from industry and science discussed market developments and changes in consumer behavior at the 5th International Fresenius Conference “Functional Food” from October 28th to 29th, 2010 in Frankfurt am Main.

There are many indications that probiotic preparations are able to influence microbacterial structures and toxic reactions in the intestine, Kristin Verbeke from the Medical Faculty of the University of Leuven informed the specialist audience. In addition, probiotics could act on the breakdown of bile salts and the immune system by activating specific immune cells or changing the production of cytokines. These mechanisms are said to have a positive effect on certain diseases such as irritable bowel syndrome, inflammatory bowel disease, allergies, gastrointestinal infections and colon cancer. Clinical studies have confirmed some of these effects; however, other positive effects - for example in colon cancer - could not be clearly demonstrated.

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