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Joint project: Extraction and characterization of oligogalacturonic acids as well as research on the inhibition of attachment of pathogenic germs and cytotoxins to intestinal cells by means of in vitro test systems
Project
Project code: BfR-LMS-08-1334-178
Contract period: 01.01.2007
- 31.12.2010
Purpose of research: Applied research
In the mid 90th oligogalacturonic acids (OGAs) have been postulated to be the active components of Moro?s carrot soup which was used for the therapy of diarrhoea. In spite of the availability of numerous publications dealing with structure and physiological effects of OGAs, e. g. their ability to inhibit bacterial attachment to epithelial cells, these OGA-mediated effects are not sufficiently characterized in a scientific manner so far. Therefore, no foodstuff supplemented with OGAs is available today. Within this project, OGAs will be generated by treatment of polygalacturonic acid and pectin with sub- and supercritical water by using a high temperature process at laboratory scale. The structure of these OGAs will be characterised, and their physiological effects will be examined by various in vitro test systems. Resorption and hygienic harmlessness of the OGA preparations will be tested by molecular toxicological studies. Optimization of the production process of physiologically active OGA preparations will be conducted on the basis of systematic examination of the reaction kinetics of pectin degradation. To convert the high temperature process into the industrial praxis, a scale-up strategy will be developed and a profitability analysis will be carried out. The new process will allow cost-effective production of OGA preparations as a prerequisite to make OGAs available as components of functional and dietary foodstuff which finally will contribute to the preservation of human health. Moreover, this project serves as a model project for the early recognition of potential risks of functional food ingredients by using toxicological platform technologies.
Section overview
Subjects
- Physiology of Nutrition
- Biotechnology
