The aims of this study were to (i) investigate the ability of Icelandic brown algae Fucus vesiculosus extracts to inhibit lipid oxidation in granola bars fortified with fish oil-in-water emulsion; (ii) investigate whether addition of the seaweed extracts affected the physical microstructure of the oil droplets in granola bars. The oxidative stability of the bars at 20 ° C was evaluated over a period of 10 wk by measuring the development of peroxides and volatile compounds using dynamic headspace gas chromatography mass spectrometry (DHS GC-MS). The physical microstructure was determined using microscopy. All extracts - except water extract in low concentration - reduced lipid oxidation during 10 wk of storage when added in a concentration of 0.5 or 1 g extract / 100 g emulsion. Ethanol (EE) and acetone extracts (AE) (in the lowest concentration) were found to be most efficient as antioxidants in the bars. The antioxidant efficacy of these two extracts was among others related to an improved incorporation of the fish oil-in-water emulsions in the bars, high total phenolic content, high radical scavenging activity together with high interfacial affinity of phenolic compounds and probably regeneration of tocopherol .
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Bioactivity of cod (Gadus morhua) and chicken (Gallus domesticus) protein hydrolysates before and after in vitro gastrointestinal (GI) digestion was investigated using yeast Saccharomyces cerevisiae as a model organism. Both hydrolysates were exposed to in vitro GI digestion prior to cellular exposure to simulate digestion conditions in the human body and therefore investigate the role of modulations in the GI tract on the cell response. The effect of digested and undigested hydrolysates on intracellular oxidation, cellular metabolic energy and proteome level was investigated. No difference in the effect on intracellular oxidation activity was obtained between cod and chicken hydrolysates, while higher affect on intracellular oxidation was provided by digested hydrolysates, with relative values of intracellular oxidation of cod of (70.2 ± 0.8) and chicken of (74.5 ± 1.4 ) % than by undigested ones, where values of cod and chicken were (95.5 ± 1.2) and (90.5 ± 0.7) %, respectively. Neither species nor digestion had any effect on cellular metabolic energy. At proteome level, digested hydrolysates gave again significantly stronger responses than undigested counterparts; cod peptides here also gave somewhat stronger response than chicken peptides. The knowledge of the action of food protein hydrolysates and their digests within live cells, also at proteome level, is important for further validation of their activity in higher eukaryotes to develop new functional food ingredients, such as in this case chicken and cod muscle-derived peptides.
The artificial mineralization of a polyresistant bacterial strain isolated from an acidic, oligotrophic lake was carried out to better understand microbial (i) early mineralization and (ii) potential for further fossilization. Mineralization was conducted in mineral matrices commonly found on Mars and Early-Earth, silica and gypsum, for 6 months. Samples were analyzed using microbiological (survival rates), morphological (electron microscopy), biochemical (GC-MS, Microarray immunoassay, Rock-Eval) and spectroscopic (EDX, FTIR, RAMAN spectroscopy) methods. We also investigated the impact of physiological status on mineralization and long-term fossilization by exposing cells or not to Mars-related stresses (desiccation and radiation). Bacterial populations remained viable after 6 months although the kinetics of mineralization and cell-mineral interactions depended on the nature of minerals. Detection of biosignatures strongly depended on analytical methods, successful with FTIR and EDX but not with RAMAN and immunoassays. Neither influence of stress exposure, nor qualitative and quantitative changes of detected molecules were observed as a function of mineralization time and matrix. Rock-Eval analysis suggests that potential for preservation on geological times may be possible only with moderate diagenetic and metamorphic conditions. The implications of our results for microfossil preservation in the geological record of Earth as well as on Mars are discussed.
The aim of this study is to examine the drying characteristics of blanched and unblanched sardines during indoor and open sun drying processes. Changes in temperature and relative humidity of the air during drying were recorded. The color, peroxide value (PV), thiobarbituric acid reactive substances (TBARS), free fatty acid (FFA) content, fatty acid composition, and sensory attributes of dried samples were also evaluated once a month for 5 months of storage. High drying rates were obtained in all samples at the start of drying and then decreased with increasing drying time. The highest drying rate and effective water diffusivity (Deff) were observed in blanched sardine during open sun drying. Blanching treatment slowed down the FFA progression during product storage but adversely affected the color, PV, and TBARS content as well as sensory properties. Although sardine dried for a longer time under indoor drying conditions, it attained a stable moisture ratio that was lower than in open sun-dried samples. Indoor drying produced a quality stable product with less lipid oxidation and the desired moisture content, higher polyunsaturated fatty acids and sensory properties. Blanching treatment negatively affected the fish quality and is therefore not recommended for commercial sardine drying.
Capelin annual catch exceeds half a million tons in Iceland, with only a small quantity (<20%) of female with roe used for human food. There is a potential to use dried male capelin as a new product for human consumption, but its lipid content varies considerably (4-20% body weight). Earlier studies were more concentrated on the influence of drying conditions than the influence of storage conditions on the quality of dried fish, as dried fish are usually considered to be stable and safe during storage. Three batches of dried male capelin differing in lipid content were packaged and studied during 5 months storage at 22 ± 2 ° C to establish appropriate lipid content at harvesting and product packaging method. Lipid composition, lipid hydrolysis and oxidation, sensory attributes and microbial activity were evaluated. Batches differed in composition and stability, with low lipid capelin constituting higher proportion of polyunsaturated fatty acids (22% lipid) than high lipid (18% lipid) capelin. Lipid oxidation was influenced by lipid content and packaging method, as accelerated oxidation occurred in high lipid and open packed capelin. Lipid hydrolysis was less influenced by packaging and was greater in low lipid capelin. High lipid capelin in open bags scored the highest for rancid odor. All batches were micro-biologically stable with colony-forming unit counts increasing less than log 1 (log 5-6) during 5 months storage.
The marine genus Pseudoalteromonas is known for its versatile biotechnological potential with respect to the production of antimicrobials and enzymes of industrial interest. We have sequenced the genomes of three Pseudoalteromonas sp. strains isolated from different deep sea sponges on the Illumina MiSeq platform. The isolates have been screened for various industrially important enzymes and comparative genomics has been applied to investigate potential relationships between the isolates and their host organisms, while comparing them to free-living Pseudoalteromonas spp. from shallow and deep sea environments. The genomes of the sponge associated Pseudoalteromonas strains contained much lower levels of potential eukaryotic-like proteins which are known to be enriched in symbiotic sponge associated microorganisms, than might be expected for true sponge symbionts. While all the Pseudoalteromonas shared a large distinct subset of genes, nonetheless the number of unique and accessory genes is quite large and defines the pan-genome as open. Enzymatic screens indicate that a vast array of enzyme activities is expressed by the isolates, including β-galactosidase, β-glucosidase, and protease activities. A β-glucosidase gene from one of the Pseudoalteromonas isolates, strain EB27 was heterologously expressed in Escherichia coli and, following biochemical characterization, the recombinant enzyme was found to be cold-adapted, thermolabile, halotolerant, and alkaline active.
The limits of life of aerobic microorganisms are well understood, but the responses of anaerobic microorganisms to individual and combined extreme stressors are less well known. Motivated by an interest in understanding the survivability of anaerobic microorganisms under Martian conditions, we investigated the responses of a new isolate, Yersinia intermedia MASE-LG-1 to individual and combined stresses associated with the Martian surface. This organism belongs to an adaptable and persistent genus of anaerobic microorganisms found in many environments worldwide. The effects of desiccation, low pressure, ionizing radiation, varying temperature, osmotic pressure, and oxidizing chemical compounds were investigated. The strain showed a high tolerance to desiccation, with a decline in survivability by four orders of magnitude during a storage time of 85 days. Exposure to X-rays resulted in dose-dependent inactivation for exposure up to 600 Gy while applied doses above 750 Gy led to complete inactivation. The effects of the combination of desiccation and irradiation were additive and the survivability was influenced by the order in which they were imposed. Ionizing irradiation and subsequent desiccation was more deleterious than vice versa. By contrast, the presence of perchlorates was not found to significantly affect the survival of the Yersinia strain after ionizing radiation. These data show that the organism has the capacity to survive and grow in physical and chemical stresses, imposed individually or in combination that are associated with Martian environment. Eventually it lost its viability showing that many of the most adaptable anaerobic organisms on Earth would be killed on Mars today.
Málfríður Bjarnadóttir at Matís will defend her master's thesis on Friday 2 June at 13 but in his project, Málfríður investigated whether it was possible to obtain protein from silver, which could, for example, be suitable for vegetarians.
Exact location:
- Matís
- Vínlandsleið 12
- 109 Reykjavík
- Meeting room 311
- Project for a master's degree in food science worked at Matís
Abstract
The need for a secure food supply is constantly growing in line with population growth. In modern society, there is also an increasing emphasis on a healthy diet, protection of the environment, utilization of natural ingredients and sustainability. Thus, for example, a diet that excludes animal products is becoming increasingly popular. For this reason, it is important to find new sources of food, especially protein sources, which contain the essential amino acids that the human body needs. Salt (Palmaria palmata) belongs to the class of red algae that contain a high percentage of good quality proteins. The extraction of proteins from silver, on the other hand, is limited by a strong cell wall consisting mainly of β- (1 → 4) / β- (1 → 3) -D-xylans. In order to overcome this obstacle, it is necessary to break down this cell wall. Different ways of doing this have been explored along with different methods for assessing protein content. The aim of this project was to examine the effect of different enzymes on protein recovery from P. palmata. Enzyme stimulation with both protease and xylanase was examined. Hydrolysis with xylanase yielded the best protein yields and showed that protein extract from P. palmata contains all the vital amino acids that the human body needs and is therefore cost-effective as a protein source in food. A new nitrogen coefficient was calculated for the samples analyzed for amino acid composition and the coefficient varied greatly between samples. The coefficient was significantly lower than 6.25 which is the coefficient normally used. These results suggest that using a nitrogen content of 6.25 for seaweed such as P. palmata may cause an overestimation of protein levels. This makes it difficult to compare results between studies. Hydrolysis with protease with or without xylanase resulted in a higher proportion of peptides, amino acids and small proteins in the liquid after filtration and therefore the distribution of proteins was more even between samples. Protease hydrolysis is therefore not good for isolating proteins by the method used in this study. However, their fluid extracts showed good in vitro antioxidant activity and ACE inhibitory activity. This suggests that the use of protease on P. palmata is a good way to produce and extract bioactive substances.
- Supervisor: Rósa Jónsdóttir, Matís
- Supervising teacher: Björn Viðar Aðalbjörnsson, University of Iceland, Matís
- Co-supervisor: Hörður Kristinsson, Matís
- Examiner: Hákon Hrafn Sigurðsson, University of Iceland
Matís' Annual General Meeting for the 2016 operating year took place yesterday at 13 to Vínlandsleið 12. The agenda of the meeting was as usual as provided in Articles of Association for the company.
Matís' Board of Directors after the Annual General Meeting is as follows:
- Sjöfn Sigurgísladóttir - chairman
- Auðbjörg Ólafsdóttir
- Guðmundur Gunnarsson
- Heiða Kristín Helgadóttir
- Karl Ægir Karlsson
- Sigrún Traustadóttir
- Sindri Sigurgeirsson
From the report of the board
Matís is a science and knowledge society based on strong research infrastructure and solid industrial collaboration. Matís' role is to strengthen the competitiveness of Icelandic products and the economy, ensure food security and the sustainable use of the environment through research, innovation and services, and to improve public health. Matís started work on January 1, 2007. Since then, the company has steadily strengthened nationally and as an international research company. Matís is today a larger, more powerful and progressive company than 10 years ago, which underlines that its establishment was right at the time. Matís is not part of official supervision. Such supervision is under the authority of Matvælastofnun, which purchases, among other things, measuring services from Matís.
The majority of Matís' activities are the research component, diverse projects, large and small, projects carried out with domestic companies and internationally. Research and innovation projects deliver results that are important to continue working on, that they are used for change and development - that they are implemented by companies and investors.
2016 was Matís' tenth year of operation. We celebrated the anniversary by offering employees and their families a true science family party in February this year. Matís has a huge human resource and it was really nice to have the families of our employees. The interest was not hidden among the many educated guests at the company's headquarters at Vínlandsleið 12.
The bioeconomy and future opportunities within it will be the focus of Matís' research and services in the coming years. Like everything else in our world, research is changing and evolving over time. Today, research projects are more interdisciplinary and more comprehensive than before, looking more at the overall picture of research topics. This is exactly one of Matís' main strengths, diversity in knowledge as well as knowledge and the ability to do very limited research.
Investors, the OECD, the World Bank and other international organizations are increasingly looking to the sustainable use of marine resources to ensure economic growth and well-being for the world's 9 billion people in the coming decades. In recent years, Matís has emphasized these opportunities in our international work, as they are future opportunities in Matís' work and for value creation in Iceland. Globalization has come to be and it affects investment, research, production, marketing and the value chain of the bioeconomy as a whole. It has driven technological revolutions lately. years and will do so to an even greater extent in the coming years.
Matís' policy is to be a progressive knowledge company that strengthens Iceland's competitiveness and thus returns revenue to the Icelandic state, and at the same time to be a sought-after, demanding and exciting workplace with first-class facilities where qualified and satisfied employees have the opportunity to grow and enjoy their work.
Matís 'goal is to be a leader in the demanding world of innovation, and with this challenging environment and opportunities in the background, extensive strategic work was carried out in 2016. Matís' strategy emphasizes strong dissemination and implementation of results, as well as building strong infrastructure that can serve cutting-edge research in the field of food safety, product development and ingredients, and exploration and exploitation of genetic resources.
Matís' values are integrity, ambition, creativity and initiative. With these values in mind, Matís' staff has over the past 10 years built up a handsome capital in the form of infrastructure, processes and skills. Over the next 10 years, we want to further influence these areas for Iceland, the Icelandic state and our other domestic and foreign customers - investors, companies, institutions, organizations and individuals.
Matís' success over the years is certainly remarkable and I would like to mention a few examples from the year 2016:
Matís achieved the great result in 2016 of being among the 50 companies and institutions in Europe that became the most competitive in the competition for the 400 million euro investment of the Horizon 2020 program in EIT FOOD. This group includes companies such as Pepsico and universities such as Cambridge University. The total investment in EIT FOOD is estimated at over ISK 200 billion over 7 years.
During the year, Matís, together with partners, became involved in a competition for projects aimed at improving fisheries management and the utilization of fish stocks to which European nations have access outside European jurisdiction. The project has been named FARFISH, but Matís' income from it is around 1.2 million euros in the period 2017-2020. Matís' total revenue from international research projects in 2016 was around EUR 480 million and was just over EUR 2,500 million from 2007-2016.
More examples of 2016 results:
- The collaboration between Matís, Skaginn / 3X, FISK Seafood and others on the development of supercooling received Sviföldan at the Fisheries Conference this autumn, and Svifaldan is an award given for the most avant-garde idea in the fisheries sector each year.
- During the year, the number of views of Matís' videos on Youtube exceeded 120,000, the company has more than 5,000 followers on Facebook who connect more than 10,000 times a month and participate in the site's discussions more than 6,000 times a month. Today we have more than 6 thousand followers on Twitter. This clearly shows that Matís is able to disseminate scientific information to the public.
- Matís has participated in and led education in the field of engineering, design and other disciplines, but especially in the field of food science. We have connected university studies and the business world with good results, which has led to many individuals in the business world today having received education and experience related to Matís and living it in their current work. As a result, the collaboration between Matís and the University of Iceland on studies in food science received the Fjöreggið award from the Icelandic Food and Nutrition Association in 2016.
Food security plays a key role in the value creation of the food industry today. The emphasis on food safety and integrity in food production is likely to increase in the coming years, with the introduction of food integrity reference laboratories. The Icelandic state is obliged to designate reference laboratories to enforce the provisions of European food legislation, but reference laboratories are an important part of making food transport between European countries easier and open up the European market for Icelandic producers. requirements and rules. In the field of chemicals and microbial measurements, 21 fields are defined and at the end of 2016, Matís had been nominated as a reference laboratory for 14 of these fields. This is an example of the growing role that Matís has in food security in this country.
Matís' revenue in 2016 was a total of 1615 million. Operating profit before financial items was around ISK 28.5 million, but taking into account financial items and taxes, the company's profit was just over ISK 9 million. The main difference is the strong position of the króna, as more than a third of Matís' total income was in foreign currency in 2016.
The total number of employees at the end of the year was 114. A total of 12 employees are vocationally educated and 93 university-educated, i.e. 28 with a doctorate and 10 in doctoral studies. The results of the job satisfaction survey in 2016 were positive and show an improved working environment at Matís, which was one of the key emphases of the company's strategy. This is truly an incentive to do even better.
April 27 The Watanabe Fund awarded grants to thirteen parties and on that occasion a ceremony was held in the Celebration Hall of the University of Iceland.
Nine students and four scholars in a wide variety of fields at both Icelandic and Japanese universities receive grants totaling ISK 11 million from the Watanabe Scholarship Fund at the University of Iceland. The grants were handed over at a ceremony in the Celebration Hall of the University of Iceland on Thursday 27 April. Attending the distribution were Toshizo Watanabe, the fund's founder, and his wife, Hidemi Watanabe.
Matís is related to the allocation of one grant, but Kazufumi Osako, associate professor at Tokyo University of Marine Science and Technology, receives a grant for a week's stay in Iceland, to strengthen tripartite collaboration with both the Faculty of Food and Nutrition at the University of Iceland and Matís. Guðjón Þorkelsson is the contact person for the University of Iceland because of this and accepted the grant on behalf of the grant recipients. Kazufumi Osako will meet with Matís and the Faculty of Food and Nutrition at the University of Iceland, in September this autumn in connection with the World Seafood Congress.