Servizio Comunitario di Informazione in materia di Ricerca e Sviluppo - CORDIS

Final Activity Report Summary - MAFOSE (Mannoproteins in food security)

Different methods for extraction of mannoproteins to use in food security to avoid Campylobacter adherence to epithelial cells of chicken gut have been studied. We had found significant differences among the methods assayed, observing that they could be determinant in the characteristics of the fractions obtained. We had prepared mannoprotein fractions using physical, chemical and enzymatic methods for mannoprotein extraction. From all the methods assayed, the high yield has been obtained with the employ of enzymatic methods. An extraction protocol has been set- up which permit the production of different mannoproteins fraction to be assayed with Campylobacter.

In addition, others analytical and biological procedures has been set up during the first year of the project, related with the extraction, fractionation and characterisation of mannoproteins. Others are mainly related with the biological assays (Campylobacter adherence test) and will be very useful in the second year of the project. Also, we have studied the influence of different enological conditions in the mannoprotein fractions. We have demonstrated that fermentation stage, culture conditions and some stresses as temperature shock and ethanol stress could modify significantly the composition of the mannoprotein fractions obtained from yeast.

The current project is providing novel information related to the influence of extraction methods in mannoprotein composition and characteristics. Information related to the better conditions to obtain mannoprotein fractions effective to prevent Campylobacter adherence to chicken gut tissue will be provided at the end of this project. Findings derived of this project will contribute to understand the relationship between mannoproteins composition and its potential effect on food security. These investigations may provide theoretical and practical valuable results useful for academic and food industry.

Reported by

Juan de la Cierva 3
28006 MADRID
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