Here you will find all our outcomes and decisions regarding this project.

A range of nineteen low molecular weight (LMW) derivatives from alginate and agar and their respective parent seaweeds (/Ascophyllum nodosum, Gracilaria/ spp. and /Gelidium/ /sequipidale/) were prepared by CyberColloids.

These were screened at the University of Reading for prebiotic potential using a batch culture fermentation model.  Influences on the composition of human gut microbiota were investigated, including changes in the key species and the production of SCFA (short chain fatty acids).  This work was presented by Dr Priya Ramnani at International Scientific conference on probiotics and prebiotics (IPC 2010), Slovakia (see attachment below) and has recently been published.

Ramnani P, Chitarrari R, Tuohy K, Grant J, Hotchkiss S, Philp K, Campbell R, Gill C, Rowland I

In vitro fermentation and prebiotic potential of novel low molecular weight
polysaccharides derived from agar and alginate seaweeds

Anaerobe. 2011 Sep 10  [Epub ahead of print]

Abstract:
Fermentation properties and prebiotic potential of novel low molecular weight polysaccharides (LMWPs) derived from agar and alginate bearing seaweeds was investigated. Ten LMWPs were supplemented to pH, temperature controlled anaerobic batch cultures inoculated with human feces from three donors, in triplicate. Microbiota changes were monitored using Fluorescent in-situ hybridization and short chain fatty acids, the fermentation end products were analysed using gas chromatography. Of the ten LMWPs tested, Gelidium seaweed CC2253 of molecular weight 64.64 KDa showed a significant increase in bifidobacterial populations from log10 8.06 at 0 h to log10 8.55 at 24 h (p ¼ 0.018). For total bacterial populations, alginate powder CC2238 produced a significant increase from log10 9.01 at 0 h to log10 9.58 at 24 h (p ¼ 0.032). No changes were observed in the other bacterial groups tested viz. Bacteroides, Lactobacilli/ Enterococci, Eubacterium rectale/Clostridium coccoides and Clostridium histolyticum. The polysaccharides also showed significant increases in total SCFA production, particularly acetic and propionic acids, indicating that they were readily fermented. In conclusion, some LMWPs derived from agar and alginate bearing seaweeds were fermented by gut bacteria and exhibited potential to be used a novel source of prebiotics.

A LMW alginate, a LMW agar and LMW extract of one of the red seaweeds were chosen for further study and are currently being assessed in more detail using a 3 stage human colon model at the University of Reading.

Two of the LMW candidates are also being assessed as part of a human dietary intervention trial which is underway at the University of Ulster.

Seaweed, Texture & Health Dissemination & Innovation Event - 22nd & 23rd June 2010

The Hebridean Seaweed Company (www.hebrideanseaweedcompany.co.uk) and CyberColloids Ltd. (www.cybercolloids.net) recently hosted a second annual innovation event in Stornoway, Isle of Lewis, home of the Hebridean Seaweed Company. The event was held in conjunction with the June 2010 consortium meeting of HYFFI project partners and ran for two days.  Also joining the HYFFI partners were companies and research groups from across the UK and Europe (Denmark, France, Norway) and from as far afield as India and USA.

As with the inaugural innovation event that was held in Ireland in 2009, the aim of the meeting was to explore how the human health research community and industry could work together to build innovative partnerships and to find commercial solutions for some of their ideas. The key themes for this years event were "Seaweed and Health" and "Hydrocolloids (Texture) and Health".

Everyone present at the Stornoway meeting was encouraged to introduce themselves and to share their company or research interests and aspirations.  The range of presentations given at the Seaweed for Health Day was diverse and illustrated very well, the real potential for seaweed as a resource for innovative research and product development.  Key focus areas were:

• potential health & nutrition benefits of seaweeds and current market trends - Sarah Hotchkiss & Colin Hepburn (CyberColloids, Ireland)
• low molecular agars and alginates for digestive health - Ian Rowland (University of Reading, UK)
• antioxidant properties of seaweed derived polyphenols - Gordon McDougall (SCRI, Scotland) and Jan Stagsted (Aarhus University, Denmark)
• seaweeds as a source of flavour and texture for use in developing more palatable foods for people with taste disorders - Lisa Methven (University of Reading, UK) and Duika Burges-Watson (University of Durham, UK)
• human food ingredients from edible seaweeds, in particular for use in salt reduction - Simon Ranger (Seagreens)
• organic seaweed skincare - Jimm Gibb (Diana Drummond Ltd., Scotland)
• seaweed, soils and livestock - Nander Roberston (Glenside Organics, Scotland)
• energy from seaweed biomass & seaweed aquaculture - Michele Stanley (SAMS, Scotland), Craig Rose (Wood Holmes, UK) & Rodi Wout (University of Durham, UK)

The day concluded with a visit to the Hebridean Seaweed Co. processing facility and, despite the weather, a boat trip to one of the local sea lochs where the company harvests Ascophyllum.

Discussion on day two centred around the potential health benefits of hydrocolloids, seaweed and non seaweed derived, and their innovative use in healthy texture systems for the food industry.  The day opened with a series of presentations from attending research groups, CyberColloids and the Universities of Reading and Ulster who outlined how low molecular weight polysaccharides were being developed and screened for prebiotic potential in both in vitro models and in vivo intervention studies.  Iain Brownlee (University of Newcastle) also presented current research on the differential effects of a variety of dietary polysaccharides on the control of pancreatic lipase activity .

Guest speaker Steve Galloway from Exigo Marketing gave a comprehensive overview of the Japanese soft drinks industry, highlighting the significant consumer and lifestyle drivers currently influencing the market, recent ingredient trends, and a wide range of examples of direct relevance to the audience.  Dr Steven Dodsworth, Head of Life Sciences at Highlands and Islands Enterprise (sponsors of the event) also addressed the meeting.

The afternoon session was dedicated to attending companies and a general discussion of everything learned during the two day event day event.

• creating creaminess and nutritional benefit in low fat yoghurt using low molecular weight guars - Angie Trius (HG Texture, India)
• novel method for activating pectin fibre - Ole Bandsholm Sørensen (KMC, Denmark)
• added value cellulosic for fat replacement & texture - Per-Ivar Heier (Borregaard, Norway)
• the mission of a new company in the food & ingredients sector - Pierre Mortamais (Soft, France)
• trends in the US ingredients market: opportunities for stabilisers - Conor Buckley (Socius Ingredients, USA)

To conclude, everyone was treated to a slice of Hebridean culture and hospitality, courtesy of Martin & Malcolm of the Hebridean Seaweed Company.  A bus trip to the local Calanais Standing Stones also afforded a chance to see the company's mechanical harvester in action in the adjacent sea loch and for some of the more photogenic, an opportunity to be filmed for local and German TV.  The tour continued on to the Gearrannan Blackhouse village, taking in the beautiful local surroundings, and wound up at the Stornoway Golf Club for a BBQ and live, traditional music.

Thank you to Martin & Malcolm of the Hebridean Seaweed Company and to Highlands and Islands Enterprise and Thank you to all who participated in this years informative and fun event.  Next years meeting will be held in Coleriane, N. Ireland and will be hosted by HYFFI project partners at NICHE.