L5 Bioactive Molecules in Food Flashcards

1
Q

What diet lowered the incidence of CVD?

A

Mediterranean by 30%

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2
Q

What are nutraceuticals?

A

Naturally derived bioactive compounds found in foods, dietry products, herbal products

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3
Q

What are 3 properties of nutraceuticals?

A

Health promoting
Disease preventing
medicinal properties

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4
Q

What are functional foods?

A

Foods which contain an ingredient that gives us health-promoting properties over & above its nutritional value eg. probiotic yoghurts

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5
Q

What are 5 biofactors found in food?

A

Hydroxytyrosol
Procyanidins/catechins
Reseveratrol
Quercetin
Pyrroloquinoline quinone

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6
Q

What factor is present everywhere in the organic world?

A

Coenzyme Q10

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7
Q

What are 3 roles of Q10?

A

produce ATP, protect FA oxidation, DNA protection

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8
Q

What are 2 other biofactors

A

Curcumin
Astaxanthin

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9
Q

What are antioxidants?

A

Substances that slow/prevent oxidation of other molecules by oxidizing agents

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10
Q

What are free radicals?

A

Molecular or atomic species with one or more unpaired electrons making it very reactive

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11
Q

How do antioxidants protect cells?

A

remove free radicals & protect cel

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12
Q

What is ORAC?

A

Oxygen Radical Absorbance Capacity

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13
Q

What is the most powerful antioxidant?

A

Hydroxytyrosol

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14
Q

What has EFSA approved hydroxytyrosol for?

A

Protection of blood lipids from oxidative damage (5mg/day)

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15
Q

What are 3 HT properties?

A

Cardioprotection
UV protevtion
Antiaging

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16
Q

What are 3 applications for HT?

A

Food preservation
Pharma
Beauty & cosmetics

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17
Q

What was seen when HT was given to poultry?

A

Liver health improved in those animals
Less feed produced more meat that is leaner

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18
Q

What are 4 health benefits from Flavonoid?

A

Antioxidants
Anti-cancer
UV filter
Antiinflammatory

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19
Q

What are 4 pros of HT?

A

Rapid absorption
Can cross BBB
Metabolite of DA - neuroprotection
Fat & water soluble - highest bioavailability

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20
Q

What are 3 production methods of food biomolecules?

A

Physical
Chemical synthesis
Biotechnological

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21
Q

What are 3 physical methods?

A

extraction from natural sources
Ultrasound
Adsorption/solvent extraction
However present in low conc.

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22
Q

What are 3 chemical synthesis methods?

A

Chem. transformation
Chem. synthesis
Heavy metal catalyst
however they can generate toxic byproducts

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23
Q

What are 3 biotechnological methods?

A

Enzyme/bacteria/yeast
cell culture
Protein/pathway engineering
best method

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24
Q

What are 5 factors that affect what method you choose?

A

Availability
Cost of production
seasonal variation
purity
sustainability

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25
Q

What is used to design a metabolic pathway?

A

Computer models

26
Q

How is the pathway built?

A

in host & relevant genes inserted

27
Q

How is the test ran?

A

at optimal levels of temp, pH & other conditions

28
Q

Why do researchers analyse results?

A

For areas of potential improvements for futuyre experiments

29
Q

What is the framework for biotechnology production?

A

DBTL - design, build, test, learn

30
Q

What are 3 variable of biotech production?

A

Substrate
Process
Catalyst

31
Q

What are 5 steps in product production?

A

Fermentation
Enzyme isolation
Immobilization
Biocatalysis
Product recovery/biocatalyst recycling

32
Q

What does enzymatic biotransformation depend on?

33
Q

What is an example of a substrate for HT?

A

Tyrosol uses monophenolase

34
Q

What substrate can use a reducing agent to produce HT?

A

Quinone uses ascorbic acid

35
Q

What are 2 ways of enzyme engineering?

A

Site directed mutagenesis
Random mutagenesis

36
Q

What increases enzyme yield?

A

Heterologous expression of enzyme

37
Q

What are 3 pros of immobilization of a biocatalyst?

A

Stability
Reusability
Product recovery is easy

38
Q

What is whole cell biotransformation?

A

Can express any enzyme in a cell and use the whole cell as a substrate

39
Q

what 2 strains can be used to produce HT?

A

Saccharomyces cerevisiae & E.Coli

40
Q

What class does reveratrol belong to?

A

Class of polyphenic compounds calloed stilbenes

41
Q

What does plants produce resveratrol to?

A

Stress, injury, fungal infection & UV

42
Q

What 2 forms of resveratrol are there?

A

Trans & cis

43
Q

What are the best eliciting conditions for resveratrol bioproduction?

A

Aeration rates at 0.025-2vvm
speed of agitation from 50rpm-100
density inoculum (40g/L)
conc of sucrose from 20-60g/L

44
Q

What can you produce R from in yeast?

A

Glucose/etahnol using s. cerevisiae

45
Q

What does AtMYB12 activate?

A

Broad set of genes involved in metabolic pathways responsible of producing natural compounds of use to the plant

46
Q

What does AtMYB12 bind directly to?

A

Promoters of genes encoding enzymes of primary metabolism

47
Q

What can 1 tomato produce?

A

Same quantity of R in 50 bottles of red wine
same amount of Genistein in 2.5kg of tofu

48
Q

What are 2 examples of downstream processing of HT?

A

Liquid-liquid extraction
Solid phase extraction

49
Q

What are 5 steps of solid phase extraction?

A

Amberlite XAD-4 (Solid support)
After binding
Water washes
Ethanol extract
Conc. product

50
Q

How is HT extracted in liquid liquid extraction?

A

Ethyl acetate extraction of HT

51
Q

What is an example of in situ product?

A

Use of boronic acid gel for HT recovery from reaction medium

52
Q

What are 5 downstream processes?

A

Harvest
Purification
Concentration, Drying, Formulation
Packing
Quality check

53
Q

What is a key activity for any biomolecule?

A

Successful scale-up of bioprocess steps

54
Q

What are 6 considerations of scaling?

A

Unpredictable
Adjust formula for larger scale
Identify relevant building codes
Right equipment
Changes to instruments
Cleaning & sterilization

55
Q

What are drawbacks of polyphenol?

A

Low solubility
poor stability
short half life
faster elimination

56
Q

How do smart delivery systems improve drawbacks?

A

Improved solubility, Stability, Bioavailability
Targeted delivery
Prolonged released

57
Q

What are 3 delivery systems?

A

Double water in oil water emulsion
Gelled double emulsion
encapsulation

58
Q

What are pros of encapsulation?

A

Protection of sensitive compounds
Controlled release of active ingredients
Increased shelf life
Improved flavour stimulation

59
Q

What are 6 types of nanoparticles?

A

Metallic
Polymeric
Liposomes
Nano emulsions
Cyclodextrin
Protein based

60
Q

What is Novel Food according to EU law?

A

Food not used for human consumption to a significant degree at EU level before 15/05/1997