Delivery of Functionality in Complex Food Systems: Physically Inspired Approaches from Nanoscale to Microscale,Wageningen 18–21 October 2009

The Wageningen Delivery of Functionality symposium covered all aspects involved with food structural design to arrive at high-quality foods which meet demanding customer expectations and regulatory requirements. The symposium integrated aspects from the structural organization of foods at molecular and supramolecular scales to dedicated techniques required to describe and visualize such structures, the gastro-intestinal events and how to model these in a laboratory setting, and finally the impact those food structures and ingredients have on the consumer’s physiology and on the human perception. As an interdisciplinary platform, bringing together more than 160 researchers from academia and industry, the symposium meanwhile fulfills an important role in the food science community.     

Development and reproduction of threeEuseius (Acari: Phytoseiidae) species in the presence and absence of supplementary foods

Development duration, mortality and oviposition rate ofEuseius tularensis (Congdon),E. stipulatus (Athias-Henriot) andE. hibisci (Chant) were determined on three basic foods (pollen of iceplant, Pacific spider mite and citrus red mite) in the presence and absence of supplementary foods (honeydew from aphids and whiteflies). The studies were conducted in the laboratory at a constant temperature of 25°C. The mean duration of each development stage and total development time did not differe significantly between treatments with and without supplementary food, regardless of species and basic foods. The mortality of the immature stages of the threeEuseius species was generally higher in the absence of supplementary foods than in the presence of these foods, but differences were not significant (P=0.05). Oviposition rates generally were significantly higher in the presence of supplementary foods. The basic food was the most important factor affecting development, survival and oviposition rate; the most favorable food was pollen and the least favorable was citrus red mite. The development and oviposition rates differed somewhat among the threeEuseis, species on the same food or food combination.     

The role of novelty and fat and sugar concentration in food selection by captive tufted capuchins (Sapajus apella)

Capuchins, like other primates, use feedback from sensory cues and digestion to make decisions about which foods to consume and which to avoid. However, little is known about how capuchins make consumption decisions when simultaneously presented with novel and familiar foods, or how food familiarity and macronutrient concentration together influence food choice, topics with potential implications for developmental and health research. In this study, we evaluated the role of familiarity, as well as fat and sugar concentration, in the food selections of captive tufted capuchins (Sapajus apella). In the first experiment, over 10 sessions, subjects were assigned to either a group that chose between one familiar and one novel food item both high in fat or sugar (high condition), or to a group that chose between one familiar and one novel food item both low in fat or sugar (low condition). In the second experiment, subjects were divided into three groups, familiarized with food over five feeding sessions, and then offered the familiarized food and a novel food that varied in fat or sugar for 10 sessions. When offered foods high in fat, capuchins showed no clear signs of neophobia, forming an initial preference for the novel food, rejecting foods less frequently, and selecting foods faster than when offered foods low in fat. These trends were generally not observed in response to foods with sugar. When presented with options that varied in macronutrient concentration, subjects showed an initial interest in the novel food irrespective of whether it was high in fat or sugar, yet formed a final preference for the higher-concentration item. Findings suggest that the concentration of fat or sugar in novel foods may be an important mediator of exploratory behavior and that capuchins rely on immediate feedback from taste and other sensory cues to make consumption decisions.     

Designing Food Structure to Control Stability, Digestion, Release and Absorption of Lipophilic Food Components

The bioavailability of dietary lipophilic components may be either increased or decreased by manipulating the microstructure and/or physicochemical properties of the foods that contain them. This article stresses how knowledge of the molecular, physicochemical, and physiological processes that occur during lipid ingestion, digestion, and absorption can be used to rationally design food structures to control these processes and therefore impact the rate or extent of lipid digestion and/or absorption. These approaches include controlling the molecular characteristics of the lipid molecules, altering lipid droplet size or interfacial properties, and manipulating food matrix structure and composition. Improved knowledge of the molecular, physicochemical, and physiological processes that occur during lipid ingestion, digestion, and absorption will facilitate the rational design and fabrication of functional foods for improved health and wellness.     

Interface Biology of Implants

Implants are widely used in various clinical disciplines to replace or stabilize organs. The challenge for the future is to apply implant materials to specifically control the biology of the surrounding tissue for repair and regeneration. This field of research is highly interdisciplinary and combines scientists from technical and life sciences disciplines. To successfully apply materials for regenerative processes in the body, the understanding of the mechanisms at the interface between cells or tissues and the artificial material is of critical importance. The research focuses on stem cells, design of material surfaces, and mechanisms of cell adhesion. For the third time around 200 scientists met in Rostock, Germany for the international symposium “Interface Biology of Implants.” The aim of the symposium is to promote the interdisciplinary dialogue between the scientists from the different disciplines to develop smart implants for medical use. In addition, researchers from basic sciences, notably cell biology presented new findings concerning mechanisms of cell adhesion to stimulate research in the applied field of implant technology.Key words: interface, implant, stem cells, adhesion, mechanics, surface, biomaterialMedical implants play a growing role in routine clinical practice. In addition to replace or stabilize injured tissue permanently or transiently, the application of implant materials to stimulate the regeneration of tissue is becoming a challenge in the field of regenerative medicine. The use of implant materials is based on the idea that biomaterials function not only as mechanical support for cells and tissue but also provide a matrix to induce signal transduction in the cells that control complex molecular mechanisms responsible for proliferation und differentiation. In this context, the interface between artificial materials and living cells or tissue is an exciting field of great scientific interest and constitutes one of the most dynamic and expanding field in science and technology. Progress in this field is mainly driven by the fundamental importance for clinical applications. The research is characterized by a multidisciplinary collaboration between physics, engineers, biologists and clinicians.In May 2009, for the third time after 2003 and 2006 around 200 scientists met in Rostock-Warnemünde for the symposium “Interface Biology of Implants” to discuss biointerface processes at a fundamental level. The main goals of this symposium are to simulate the interdisciplinary dialogue between scientists of the different disciplines and to introduce current knowledge of basic research in cell biology and material science into the applied field of implant technology. The programme was organized in invited presentations of 20 internationally renowned scientists and complemented by short talks of mostly young scientists selected from the submitted abstracts. In addition, 80 posters presented latest results in this multidisciplinary field.The symposium was opened with a keynote lecture presented by Hartmut Hildebrand (Lille). He gave an overview about the 7,000 years old history of application of implant materials. Rare photographs were shown which demonstrated that in these early times prostheses mainly made from metallic materials were used to restore teeth, extremities and the skull of the human body. These old documents stressed the historical relevance of medical application of implant materials.The symposium on two days was composed of four sessions covering the interdisciplinary research in the field. The session “Stem cells and biomaterials” discussed the biological response and signalling mechanism of stem cells in the interaction with a material surface. The session “Bioactivation of implant surfaces” focussed on the tailoring of surfaces to control the cell physiology. To stimulate the field by recent data in basic cell biology, talks were presented in the third session, dealing with molecular mechanisms involved in cell adhesion. A special session dealt with the role and mechanism of controlling cells by mechanics.     

Interface Biology of Implants

Implants are widely used in various clinical disciplines to replace or stabilize organs. The challenge for the future is to apply implant materials to specifically control the biology of the surrounding tissue for repair and regeneration. This field of research is highly interdisciplinary and combines scientists from technical and life sciences disciplines. To successfully apply materials for regenerative processes in the body, the understanding of the mechanisms at the interface between cells or tissues and the artificial material is of critical importance. The research focuses on stem cells, design of material surfaces, and mechanisms of cell adhesion. For the third time around 200 scientists met in Rostock, Germany for the international symposium “Interface Biology of Implants”. The aim of the symposium is to promote the interdisciplinary dialogue between the scientists from the different disciplines to develop smart implants for medical use. In addition, researchers from basic sciences, notably cell biology presented new findings concerning mechanisms of cell adhesion to stimulate research in the applied field of implant technology.     

An analysis of chewed food particle size and its relationship to molar structure in the primatesCheirogaleus medius andGalago senegalensis and the insectivoranTupaia glis

The chewed food particle size and shearing capacity of the lower molars of two primate species, the fat-tailed dwarf lemur,Cheirogaleus medius and the bushbabyGalago senegalensis, and an insectivoran, the tree shrew,Tupaia glis, were compared. Differences in the shearing design of the lower molars correlate strongly with the chewed food particle size in these species: the greater the shearing capacity, the smaller the chewed food particles. These three species are of comparable size but differ greatly in diet in the wild.C. medius primarily eats fruit and nectar, whileG. senegalensis andT. glis are largely insect-eaters. The lower molars ofG. senegalensis andT. glis show a much greater shearing capacity than do those ofC. medius. The average length of chewed food particles ofC. medius is significantly larger than that ofG. senegalensis, while that ofT. glis is intermediate between the two primates but is closer to that ofG. senegalensis. Our findings that insect-eating species grind their food more finely than do fruit- and resin-eating species can be correlated with digestibility of foods: finely chewing foods such as fruits which are low in relatively undigestible cell wall components would not greatly improve their digestibility, so a highly efficient food processing apparatus would be less important to the animal's survival. Insect-eaters much more finely chew their foods, implying that there is some constituent of insect bodies difficult to digest, and that grinding increases its digestibility. We suggest that this constituent is chitin.     

Street Vended Food in Developing World: Hazard Analyses

Street food vending has become an important public health issue and a great concern to everybody. This is due to widespread food borne diseases, due to the mushrooming of wayside food vendors who lack an adequate understanding of the basic food safety issues. Major sources contributing to microbial contamination are the place of preparation, utensils for cooking and serving, raw materials, time and temperature abuse of cooked foods and the personal hygiene of vendors. Various studies have identified the sources of food safety issues involved in street foods to be microorganism belonging to the genus Bacillus, Staphylococcus, Clostridium, Vibrio, Campylobacter, Listeria, Salmonella. Application of sound risk analysis policies is being advocated to provide a scientific base to the host of risk management option which India may need to explore to ensure public health and safety.     

Physiological responses to taste signals of functional food components

The functions of food have three categories: nutrition, palatability, and bioregulation. As the onset of lifestyle-related diseases has increased, many people have shown interest in functional foods that are beneficial to bioregulation. We believe that functional foods should be highly palatable for increased acceptance from consumers. In order to design functional foods with a high palatability, we have investigated about the palatability, especially in relation to the taste of food. In this review, we discuss (1) the identification of taste receptors that respond to functional food components; (2) an analysis of the peripheral taste transduction system; and (3) the investigation of the relationship between physiological functions and taste signals.     

Anthraquinone profile,antioxidant and enzyme inhibitory effect of root extracts of eight Asphodeline taxa from Turkey: can Asphodeline roots be considered as a new source of natural compounds?

Plant-based foods have become attractive for scientists and food producers. Beneficial effects related to their consumption as dietary supplements are due to the presence of natural occurring secondary metabolites. In this context, studies on these products are important for natural and safely food ingredients evaluation. The aim of this study was to evaluate root extract of eight Asphodeline species as antioxidants, enzyme inhibitors and phytochemical content. Spectrophotometric antioxidant and enzyme inhibitory assays were performed. Total phenolic and flavonoids contents as well as the chemical free-anthraquinones profiles were determined using routinely procedure (HPLC-PDA). Data show that Asphodeline roots can be considered as a new source of natural compounds and can be used as a valuable dietary supplement. Some differences related to biological activities can be inferred to other phytochemicals that can be considered in the future for their synergic or competitive activities.     

Sight or scent: lemur sensory reliance in detecting food quality varies with feeding ecology

Visual and olfactory cues provide important information to foragers, yet we know little about species differences in sensory reliance during food selection. In a series of experimental foraging studies, we examined the relative reliance on vision versus olfaction in three diurnal, primate species with diverse feeding ecologies, including folivorous Coquerel's sifakas (Propithecus coquereli), frugivorous ruffed lemurs (Varecia variegata spp), and generalist ring-tailed lemurs (Lemur catta). We used animals with known color-vision status and foods for which different maturation stages (and hence quality) produce distinct visual and olfactory cues (the latter determined chemically). We first showed that lemurs preferentially selected high-quality foods over low-quality foods when visual and olfactory cues were simultaneously available for both food types. Next, using a novel apparatus in a series of discrimination trials, we either manipulated food quality (while holding sensory cues constant) or manipulated sensory cues (while holding food quality constant). Among our study subjects that showed relatively strong preferences for high-quality foods, folivores required both sensory cues combined to reliably identify their preferred foods, whereas generalists could identify their preferred foods using either cue alone, and frugivores could identify their preferred foods using olfactory, but not visual, cues alone. Moreover, when only high-quality foods were available, folivores and generalists used visual rather than olfactory cues to select food, whereas frugivores used both cue types equally. Lastly, individuals in all three of the study species predominantly relied on sight when choosing between low-quality foods, but species differed in the strength of their sensory biases. Our results generally emphasize visual over olfactory reliance in foraging lemurs, but we suggest that the relative sensory reliance of animals may vary with their feeding ecology.     

HISPANIC AND NON-HISPANIC RESPONSES TO CONCEPTS FOR FOUR FOODS

Hispanics and non‐Hispanics Americans participated in four sets of studies dealing with health‐oriented foods, with the goal to identify how they respond to food categories relevant in any cuisine. Each study comprised a conjoint analysis using 36 elements followed by a self‐profiling questionnaire to learn more about Hispanic and non‐Hispanic food responses to concepts for four different product categories (morning bread, bottled water, healthful salad dressing and popcorn as a snack). The study identified patterns of preference of marketing statements in the areas of health information, sensory characteristics, emotional benefits and endorsements. Conjoint utility values generated by both Hispanics and non‐Hispanic respondents correlated highly, suggesting that their food attitudes are quite similar for“non‐signature”products despite the differences in their original cuisines.     

Recent trends in functional food science and the industry in Japan

International recognition of functional foods has resulted in the recent global development of this field, which originated in Japan. The national policy on functional foods, in terms of "foods for specified health use", also has been developing and has motivated the food industry to produce a variety of new food items. In Japan as well as in many other countries, academic and industrial scientists have been working in collaboration for the analysis and practical applications of functional food science. Emphasis has been placed on the study of antioxidant and anticarcinogenic food factors as well as pre- and probiotics. This review pinpoints recent trends in the science and industry in this field.     

Cell culture models in developing nutrigenomics foods for inflammatory bowel disease

Nutrigenomics seeks to understand the interplay between an individual's genes and their diet. This approach can potentially be harnessed to reduce the incidence or symptoms of chronic diseases, such as inflammatory bowel disease (IBD). It becomes desirable to interrogate the vast number of discrete compounds present in foods for their ability to influence the phenotype of a cell carrying a variant single nucleotide polymorphism (SNP). Here we describe two cell-based assays that can now be used to test the ability of food components or extracts, to overcome the functional effects of certain variant SNPs that may be important in human IBD. The first monitors the signal transduction pathways of key pattern recognition receptors, in which SNPs associated with IBD have been identified, and tests for food components or extracts that can modulate these pathways for potential therapeutic benefit. The second models the NOD2 3020insC SNP, which is the most common and highest risk variant in Crohn's disease, and examines the ability of food components or extracts to restore the normal phenotype in the mutant cell line. Such screens provide a scientific basis for the rational choice of foods to be more rigorously investigated in animal models of IBD.     

Impact of molecular biology on the detection of foodborne pathogens

Molecular biological methods that use antibodies and nucleic acids to detect specific foodborne bacterial pathogens were scarcely known a decade and a half ago. Few scientists could have predicted that these tools of basic research would come to dominate the field of food diagnostics. Today, a large number of cleverly designed assay formats using these technologies are available commercially for the detection in foods of practically all major established pathogens and toxins, as well as of many emerging pathogens. These tests range from very simple antibody-bound latex agglutination assays to very sophisticated DNA amplification methods. Although molecular biological assays are more specific, sensitive, and faster than conventional (often cultural) microbiological methods, the complexities of food matrices continue to offer unique challenges that may preclude the direct application of these molecular biological methods. Consequently, a short cultural enrichment period is still required for food samples prior to analysis with these assays. The greater detection sensitivity of molecular biological methods may also affect existing microbiological specifications for foods; this undoubtedly will have repercussions on the regulatory agencies, food manufacturers, and also consumers. The US government has the right to retain a nonexclusive royalty-free license in and to any copyright covering this article. Use of trade names is for identification only and does not imply an endorsement by the US FDA.     

Biomechanics and foraging profitability: an approach to assessing trophic needs and impacts of diving ducks

A biomechanical model of underwater locomotion is described, and data required by the model presented for 3 species of diving duck (Aythya spp.). Based on field observations of behavior and foods consumed, the model is used to estimate energy costs of foraging and minimum food intake rates of canvasbacks (Aythya valisineria) in two habitats in North Carolina. Increased water depth from 0.5 m in Lake Mattamuskeet to 1.5 m in Pamlico Sound increased the net cost of time spent foraging at the bottom by 43%. Biomechanical calculations are combined with data on intake rates at different food densities (Takekawa, 1987) to determine minimum food densities for profitable foraging in Lake Mattamuskeet. Field observations of behavior are used to adjust minimum intake per dive for unsuccessful dives spent locating food patches. Density and dispersion of plant tuber foods in Lake Mattamuskeet, before and after the fall staging period, suggest that the fraction of habitat with tuber densities above a profitability threshold is more critical to canvasbacks than average tuber density. Such factors are important in relating bird energy requirements and benthic sampling data to carrying capacity and total area of usable habitat. The proportion of foods that can be fed upon profitably also determines the fraction of food organisms subject to depletion as components of trophic pathways.     

The neglected sense-olfaction in primate behavior, ecology, and evolution

This special issue emerged from a symposium held during the 20th Congress of the International Primatological Society in Torino, Italy, in August 2004. The symposium brought together scientists studying several different aspects of olfaction in primates. The topics addressed ranged from the morphology and physiology of the sensory apparatus, the genetics and chemistry of olfactory signals and the use of such signals in primate communication, to a comparative analysis of the role of olfaction in neural evolution. The papers in this issue reflect a surge of interest in diverse aspects of olfaction-an interest that has been stimulated by the more rigorous theoretical approaches and new techniques that have recently become available. This introduction briefly reviews past research on primate olfaction, summarizes the scope of this special issue, and provides a somewhat speculative glimpse of the future.     

Consequences of feeding for future feeding

The intake of food has physiological consequences via physical (e.g. distension) and chemical (e.g. glucose) stimulation of receptors in the viscera and, in the longer term, by changes in signals from adipose tissue (e.g. leptin), integrated by the CNS. These consequences are associated with the sensory properties of the food such that repeated exposure to a food generates a conditioned acceptance or rejection reflex with the physiological consequences of eating as the unconditioned stimulus (US) and the sensory characteristics of the food as the conditioned stimulus (CS). Such learnt preferences and aversions occur throughout the animal kingdom, from nematodes to human beings, with much of the research being carried out with insects, laboratory animals and farm animals. Preferences for and aversions to particular foods are manifested in non-random choices between two or more foods on offer but also influence the quantity eaten when only one food is available. These considerations have been developed into a theory of Minimal Total Discomfort which proposes that an animal experiments with the amount eaten per day, and its selection between different foods, until the total of the signals generated from excesses or deficiencies of food components is minimised. Changes in food composition and/or nutrient requirements can therefore be matched by appropriate changes in intake and selection.