Acronym BIOSEAFOOD
Category
Marine Biotechnology
Title Bioactive compounds from seafood byproducts Programme FP7
Instrument (FP6)
Contact Type (FP7)
Strand (Interreg)
FP7 - International Re-Integration Grants (IRG)
Theme (FP7)
Activity Area (FP6)
Regional Area (Interreg)
Action (COST)
PEOPLE – Marie Curie Actions
Specific Programme (FP7)
People
Funding source European Coordinator Anna K. Danielsdottir Coordinator email anna.k.danielsdottir@matis.is
Coordinator institution
MATIS - Matis Ltd (Iceland)
Institutions involved
NA - Not available (Not available) ,
Start year 2009 End year 2013 Funding (€) € 100,000 Website https://cordis.europa.eu/project/id/239540 Summary This project aims to follow the fate of three groups of aquatic bioactive compound from raw material to active cellular site; long-chain omega-3 polyunsaturated fatty acids (omega-3 PUFA), fish peptides and seaweed polyphenols. The focus is to study if there are bioactivity losses prior to ingestion (i.e. during storage in a food product) or during gastrointestinal (GI) digestion and investigate whether there may be potential positive/deleterious effects of the compounds after digestion. This work will be done in collaboration with Chalmers University and University of Florida, USA. Omega-3 PUFA is highly prone to oxidation. No research has been done to clarify their oxidation under GI passage, which may be highly pro-oxidative. Few studies have linked putative ex vivo PUFA oxidation in food products with changes in bioactive responses after digestion and cellular uptake. Also, interaction between the PUFA and peptides/polyphenols in this chain of events is a novel research focus. The impact of dosage and food matrix formulation for the interplay addressed will be of special importance in development of safe functional food products with aquatic bioactives. The project is divided into four work packages: (1) Production/analysis of three bioactive compounds; (2) Stability of bioactives alone or in a food model; (3) GI-oxidation/antioxidation of omega-3 PUFA, peptides and polyphenols using static/dynamic models; (4) Effect of bioactives digests on antioxidative/oxidative and anti-inflammatory responses in cells. The outcomes will aid toxicologists to develop biomarkers and validate safety of bioactives, nutritionists to design dietary guidelines, food industry to optimizing functional food product formulations and the public to better understanding how to eat to remain healthy.
This project aims to follow the fate of three groups of aquatic bioactive compound from raw material to active cellular site; long-chain omega-3 polyunsaturated fatty acids (omega-3 PUFA), fish peptides and seaweed polyphenols.
Keywords
Fish;
Food products;
Bioactive compounds;
Human food;
Bioprospecting;
Human health;
Marine Region
36
Iceland Grounds (27.Va)
1
Marine Region Map
