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Contenido archivado el 2024-04-30

Production and Evaluation of Functional Food Ingredients in Improving the Nutritional Quality of Food and Human Health

Objetivo


Foreseen Results

In the latter stages, large quantities of endoxylanase, b-fructofuranosidase, endomannanase and b-galactosidase will be produced using up to 150 - 200 litre fermentors and the respective enzymes will be purified in gram quantities. Using purified enzymes, kilogram quantities of different oligosaccharides will be prepared/synthesized using free or immobilised enzymes. The role of xylo-, fructo-, manno- and galacto-oligosaccharides will be evaluated as functional foods in improving the quality of food, producing novel infant foods and in improving human health. In addition, the production/synthesis of above oligosaccharides and their applications will be commercialised. On completion, this project is not only expected to provide novel methods for the production and purification of various glycanases and the production/synthesis of desired oligosaccharides, but also is expected to develop novel methods for the use of oligosaccharides as functional foods for improving the quality of food and human health.
The primary objectives of this proposal include (a) the production of high levels of thermostable endoxylanase, b-fructofuranosidase, endomannanase and b-galactosidase activities by the thermophilic fungi using cheap and readily available agricultural waste products from European Community, Eastern and Central European countries, (b) optimisation of conditions for the production of high yields of xylo-, fructo-, manno- and galactooligosaccharides using the abundant raw materials from the above countries, (c) evaluation of the role of above oligosaccharides as functional foods in improving the quality of processed food, human health and producing novel infant foods, and (d) commercialisation of the industrial use of xylo-, fructo-, manno-and galacto-oligosaccharides in food systems. The project is also aimed to integrate scientific, technical and industrial expertise from Eastern, Central and European Community countries so that both information and technology will be effectively exchanged.
The consortium of this joint proposal includes three research proposers from European member states and three from Eastern and Central European Countries and an industrial partner from the Eastern European Country. Each research partner of this proposal has considerable knowledge and experience in microbial fermentation, enzymology, carbohydrate biochemistry, protein chemistry, understanding the mechanism and mode of action of glycanases, enzymatic synthesis of oligosaccharides and evaluating their industrial potential. In addition, the industrial partner of this consortium will develop methods for the synthesis of high yields of oligosaccharides and commercialise their use in food applications.
Initially, a number of thermophilic fungal strains currently available in Co-ordinator's laboratory will be evaluated for the production of high levels of endoxylanase, b-fructofuranosidase, endomannanase and b-galactosidase using cheap and readily available carbon sources such as corn cobs, wheat bran and maize stock by solid and submerged fermentation techniques. Production of above enzymes will be improved by optimisation of fermentation conditions and mutagenesis. Enzymes from wild and mutant strains will be purified and evaluated for their ability to produce/synthesize high levels of oligosaccharides from cheap and readily available polysaccharides or monosaccharides from European countries.

Ámbito científico (EuroSciVoc)

CORDIS clasifica los proyectos con EuroSciVoc, una taxonomía plurilingüe de ámbitos científicos, mediante un proceso semiautomático basado en técnicas de procesamiento del lenguaje natural. Véas: El vocabulario científico europeo..

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Coordinador

Institute of Food Research
Aportación de la UE
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Dirección
Whiteknights Road
RG6 6BZ Reading
Reino Unido

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Participantes (6)

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