FOLAFIBRE

Consortium Leader: Professor Vieno Piironen, University of Helsinki, Department of Applied Chemistry and Microbiology (www.helsinki.fi)

Other group leaders:
Professor Hannu Salovaara, University of Helsinki, Department of Food Technology, Cereal Technology
Docent Matti Korhola, University of Helsinki, Department of Biological and Environmental Sciences

Other persons involved in the project:
Anna-Maija Lampi
Tuula Sontag-Strohm
Susanna Kariluoto
Laura Nyström
Minnamari  Edelmann
Reetta Kivelä

ABSTRACT

Oats and barley are the two cereal grains with the greatest strategic value to Finnish agriculture. Exploitation of oats and barley as sources of dietary fibre and bioactive compounds requires new products and processes that enrich and enhance bioactive compounds while keeping the dietary fibre in physiologically active form. This is a challenge and the target of this consortium project.

The main aim of the consortium is to study the in situ production of folate and associated nutritionally important bioactive compounds in oats and barley raw materials using aqueous processing. Simultaneously, we will study a) the properties of beta-glucan aiming at sustaining its physiological activity and b) changes/liberation of other non-starch polysaccharides with potential physiological benefits. The latter part of the work includes further development and evaluation of a viscometric method for predicting physiological activity. We will focus on processes using yeasts and endogenous grain microbes and also study matrix-microbe interactions, which may direct the in situ processes and affect properties of the colloidal foods system.

Research on bioactive compouds focuses on folate enhancement; possibilities of increasing total folate and changing folate vitamer distribution and stability in aqueous processes. The role of folate in human health is the subject of active research and debate worldwide. The function of folate, a B vitamin,  is largely explained by its role in the homocysteine metabolism. High serum homocysteine level is associated with for example a risk of cardiovascular diseases. Other bioactive compounds, associated with folate through the homocysteine metabolism, will be studied in selected steps of the experiments. Furthermore, we will also study possibilities to enhance other B vitamins, shown to be produced in fermentation. Thus, we will obtain broader knowledge on possibilities to enhance bioactive compounds by aqueous processing. In terms of the dietary fibre present in oats and barley we will focus on the properties of beta-glucan that are related to its physiological functionality, such as solubility, viscosity, controlled hydrolysis and gelling tendency.

Mandatory folate fortification of cereal products is required in several countries. In Finland, folic acid fortification is not practised although the daily folate intake falls below the recommendation. Cereal products are the main contributors of dietary folate in Finland (ca. 40%). By increasing folate levels in cereal products the folate intake of the population could thus be significantly improved. Enhancing the levels using in situ synthesis is a challenging option and its possibilities should thus be further exploited. Beta-glucan fibre also has a great potential for health claims. However, the physical state of the beta-glucan fibre needs to be understood and controlled – thus providing tools for the manufacturers and authorities for the evaluation of  processes and products.  We will develop validated methods for determining of viscosity of soluble dietary fibre in aqueous food matrices. 

Key words:   folate, beta-glucan, in situ synthesis, barley, oats, aqueous processing