Turning food waste back into food Fermenting used food can improve crop growth

There's a better end for used food than taking up space in landfills and contributing to global warming.

Riverside scientists have discovered fermented food waste can boost bacteria that increase crop growth, making plants more resistant to pathogens and reducing carbon emissions from farming.

"Beneficial microbes increased dramatically when we added fermented food waste to plant growing systems," said UCR microbiologist Deborah Pagliaccia, who led the research. "When there are enough of these good bacteria, they produce antimicrobial compounds and metabolites that help plants grow better and faster."

Since the plants in this experiment were grown in a greenhouse, the benefits of the waste products were preserved within a closed watering system. The plant roots received a fresh dose of the treatment each time they were watered.

"This is one of the main points of this research," Pagliaccia said. "To create a sustainable cycle where we save water by recycling it in a closed irrigation system and at the same time add a product from food waste that helps the crops with each watering cycle."

These results were recently described in a paper published in the journal Frontier in Sustainable Food Systems.

Food waste poses a serious threat to the planet. In the U.S. alone, as much as 50% of all food is thrown away. Most of this waste isn't recycled, but instead, takes up more than 20% of America's landfill volume.

This waste represents not only an economic loss, but a significant waste of freshwater resources used to produce food, and a misuse of what could otherwise feed millions of low-income people who struggle with food security.

To help combat these issues, the UCR research team looked for alternative uses for food waste. They examined the byproducts from two kinds of waste that is readily available in Southern California: beer mash -- a byproduct of beer production -- and mixed food waste discarded by grocery stores.

Both types of waste were fermented by River Road Research and then added to the irrigation system watering citrus plants in a greenhouse. Within 24 hours, the average population of beneficial bacteria were two to three orders of magnitude greater than in plants that did not receive the treatments, and this trend continued each time the researchers added treatments.

UCR environmental scientist Samantha Ying then studied nutrients such as carbon and nitrogen in the soil of the treated crops. Her analysis showed a spike in the amount of carbon after each waste product treatment, followed by a plateau, suggesting the beneficial bacteria used the available carbon to replicate.

Pagliaccia explained that this finding has an impact on the growth of the bacteria and on the crops themselves. "If waste byproducts can improve the carbon to nitrogen ratio in crops, we can leverage this information to optimize production systems," she said.

Another finding of note is that neither the beer mash nor the mixed food waste products tested positive for Salmonella or other pathogenic bacteria, suggesting they would not introduce any harmful element to food crops.

"There is a pressing need to develop novel agricultural practices," said UCR plant pathologist and study co-author Georgios Vidalakis. "California's citrus, in particular, is facing historical challenges such as Huanglongbing bacterial disease and limited water availability," said Georgios Vidalakis, a UCR plant pathologist.

The paper's results suggest using these two types of food waste byproducts in agriculture is beneficial and could complement the use synthetic chemical additives by farmers -- in some cases relieving the use of such additives altogether. Crops would in turn become less expensive.

Pagliaccia and Ying also recently received a California Department of Food and Agriculture grant to conduct similar experiments using almond shell byproducts from Corigin Solutions to augment crops. This project is also supported with funding from the California Citrus Nursery Board, Corigin Solutions, and by the California Agriculture and Food Enterprise.

"Forging interdisciplinary research collaborations and building public-private sector partnerships will help solve the challenges facing global agri-food systems," said UCR co-author Norman Ellstrand, a distinguished professor of genetics.

When companies enable growers to use food waste byproducts for agricultural purposes, it helps move society toward a more eco-friendly system of consumption.

"We must transition from our linear 'take-make-consume-dispose' economy to a circular one in which we use something and then find a new purpose for it. This process is critical to protecting our planet from constant depletion of natural resources and the threat of greenhouse gases," Pagliaccia said. "That is the story of this project."

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Materials provided by University of California - Riverside. Original written by Jules Bernstein. Note: Content may be edited for style and length.

Carrots are healthy, but active enzyme unlocks full benefits

Carrots are a good source of beta-carotene, which is a precursor of vitamin A. But to get the full health benefits of this superfood, you need an active enzyme to produce this vitamin.

Beta-carotene is the bioactive compound that gives carrots their orange color. Studies with humans and mice show the conversion of beta-carotene to vitamin A reduces "bad" cholesterol in the blood. Thus, beta-carotene can help protect against atherosclerosis development, which leads to the accumulation of fats and cholesterol in our arteries. Atherosclerosis cardiovascular disease is the primary cause of death worldwide, says Jaume Amengual, assistant professor of personalized nutrition in the Department of Food Science and Human Nutrition at University of Illinois.

Amengual and his colleagues conducted two studies to further understand the effects of beta-carotene on cardiovascular health. They confirmed its importance, but identified a critical step in the process.

Beta-carotene converts to vitamin A with the help of an enzyme called beta-carotene oxygenase 1 (BCO1). A genetic variation determines if you have a more or less active version of BCO1. People with a less active enzyme could need other sources for vitamin A in their diet, Amengual says.

The first study, published in the Journal of Nutrition, analyzed blood and DNA samples from 767 healthy young adults aged 18 to 25. As expected the researchers found a correlation between BCO1 activity and bad cholesterol level.

"People who had a genetic variant associated with making the enzyme BCO1 more active had lower cholesterol in their blood. That was our first observation," Amengual notes.

To follow up on these findings, Amengual and his colleagues conducted a second study, published in the Journal of Lipid Research, using mice.

"In the human study, we saw that cholesterol was higher in people who do not produce much vitamin A. To know if that observation has an effect in the long run, we would have to wait 70 years to see if they develop cardiovascular. In real life, that is not doable. That's why we use animals for certain studies, so we can speed up the process," he explains.

"The main findings of the mice study reproduce what we found in humans. We saw that when we give beta-carotene to mice, they have lower cholesterol levels. These mice develop smaller atherosclerosis lesions, or plaques, in their arteries. This means that mice fed beta-carotene are more protected against atherosclerosis than those fed a diet without this bioactive compound," Amengual states.

In the second study, the researchers also investigated the biochemical pathways of these processes, determining where in the body the effect occurs.

"We narrow it down to the liver as the organ in charge of producing and secreting lipoproteins to the bloodstream, including those lipoproteins known as bad cholesterol. We observed that in mice with high levels of vitamin A, the secretion of lipids into the bloodstream slows down," Amengual notes.

Understanding how the BCO1 enzyme relates to cholesterol has important implications. Typically, high beta-carotene levels in the blood are associated with health benefits. But it could also be a sign of a less active BCO1 enzyme that is not converting the beta-carotene we eat into vitamin A.

Up to 50% of the population have the less-active variant of the enzyme, Amengual notes. That means their body is slower at producing vitamin A from a plant source, and they could need to get this nutrient directly from an animal source such as milk, or cheese, for example.

Diet modifications -- including more wine and cheese -- may help reduce cognitive decline, study suggests

 

The foods we eat may have a direct impact on our cognitive acuity in our later years. This is the key finding of an Iowa State University research study spotlighted in an article published in the November 2020 issue of the Journal of Alzheimer's Disease.

 

The study was spearheaded by principal investigator, Auriel Willette, an assistant professor in Food Science and Human Nutrition, and Brandon Klinedinst, a Neuroscience PhD candidate working in the Food Science and Human Nutrition department at Iowa State. The study is a first-of-its-kind large scale analysis that connects specific foods to later-in-life cognitive acuity.

 

Willette, Klinedinst and their team analyzed data collected from 1,787 aging adults (from 46 to 77 years of age, at the completion of the study) in the United Kingdom through the UK Biobank, a large-scale biomedical database and research resource containing in-depth genetic and health information from half-a-million UK participants. The database is globally accessible to approved researchers undertaking vital research into the world's most common and life-threatening diseases.

 

Participants completed a Fluid Intelligence Test (FIT) as part of touchscreen questionnaire at baseline (compiled between 2006 and 2010) and then in two follow-up assessments (conducted from 2012 through 2013 and again between 2015 and 2016). The FIT analysis provides an in-time snapshot of an individual's ability to "think on the fly."

 

Participants also answered questions about their food and alcohol consumption at baseline and through two follow-up assessments. The Food Frequency Questionnaire asked participants about their intake of fresh fruit, dried fruit, raw vegetables and salad, cooked vegetables, oily fish, lean fish, processed meat, poultry, beef, lamb, pork, cheese, bread, cereal, tea and coffee, beer and cider, red wine, white wine and champaign and liquor.

 

Here are four of the most significant findings from the study:

 

Cheese, by far, was shown to be the most protective food against age-related cognitive problems, even late into life;

The daily consumption of alchohol, particularly red wine, was related to improvements in cognitive function;

Weekly consumption of lamb, but not other red meats, was shown to improve long-term cognitive prowess; and

Excessive consumption of salt is bad, but only individuals already at risk for Alzheimer's Disease may need to watch their intake to avoid cognitive problems over time.

"I was pleasantly surprised that our results suggest that responsibly eating cheese and drinking red wine daily are not just good for helping us cope with our current COVID-19 pandemic, but perhaps also dealing with an increasingly complex world that never seems to slow down," Willette said. "While we took into account whether this was just due to what well-off people eat and drink, randomized clinical trials are needed to determine if making easy changes in our diet could help our brains in significant ways."

 

Klinedinst added, "Depending on the genetic factors you carry, some individuals seem to be more protected from the effects of Alzheimers, while other seem to be at greater risk. That said, I believe the right food choices can prevent the disease and cognitive decline altogether. Perhaps the silver bullet we're looking for is upgrading how we eat. Knowing what that entails contributes to a better understanding of Alzheimer's and putting this disease in a reverse trajectory."

 

Willette and Klinedinst acknowledge the valuable contributions of the other members of the research team: Scott Le, Colleen Pappas, Nathan Hoth, Amy Pollpeter and Qian Wang in the Iowa State department of Food Science and Human Nutrition; Brittany Larsen, Neuroscience graduate program at Iowa State; Yueying Wang and Li Wang, department of Statistics at Iowa State; Shan Yu, department of Statistics, University of Virginia; Karin Allenspach, department of Veterinary Clinical Sciences at Iowa State; Jonathan Mochel, department of Biomedical Sciences at Iowa State; and David Bennett, Rush Alzheimer's Disease Center, Rush Medical Center, Rush University.

New modified wheat could help tackle global food shortage

 

Researchers at the University of York have created a new modified wheat variety that increases grain production by up to 12%.

Wheat is one of the most important food crops in the world, providing 20% of human calories; with ever increasing global food demand, increasing crop yield is critically important.

 

Wheat breeders work hard to increase yield to meet global demand, but since the 'green revolution' of the 1960s, the rate of yield increase has been slowing and is currently less than 1% per year.

 

Most improvements have been made by breeding varieties that produce higher numbers of grain, but it should also be possible to increase yield by producing plants with bigger grains. When this has been achieved, however, it is accompanied by a decrease in grain numbers.

 

Researchers at the University of York have now resolved this issue by directly modifying the growth of the young developing grain by increasing the amount of a protein that controls growth rates in plants.

 

This resulted in plants that produced grain that are up to 12% bigger than in the conventional variety. In field experiments conducted by their collaborators in Chile, they found that there was no decrease in grain number, resulting in an increase in yield.

 

Professor Simon McQueen-Mason, from the University of York's Centre for Novel Agricultural Products (CNAP) at the Department of Biology, said: "Experts predict that we need to increase global food production by 50% by 2030 in order to meet demand from population growth. The negative impacts of climate change on crop yields are making this even more challenging. While researchers are working hard to meet this challenge, there remains a lot to do."

 

"Attempts to increase the yield of wheat have been thwarted by the apparent trade-off between grain size and grain number. We decided to side-step this complex control system by giving a boost to the natural growth system that controls the size of plant tissues.

 

"We did this by increasing the levels of a protein called expansin, which is a major determinant of growth in plants. We targeted this modification so that it was confined to developing wheat grain, and are delighted by the results."

 

Research partners at the Universidad Austral de Chile conducted field experiments that demonstrated the effectiveness of the plants under agricultural conditions.

 

The team are now looking at ways to make this research accessible to farmers and the wider industry to help inform their decisions on crop production.

 

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Materials provided by University of York. Note: Content may be edited for style and length.

Teen's Junk Food Diet Caused Him to Go Blind, Doctors Say

A teen who ate nothing, but fries, chips and other junk food for years slowly went blind as a result of his poor diet, according to a new report of the case.

 

The case highlights a perhaps little-known fact about poor diets: In addition to being tied to obesity, heart disease and cancer, they "can also permanently damage the nervous system, particularly vision," according to the report, published today (Sept. 2) in the journal Annals of Internal Medicine.

 

The teen's problems began at age 14, when he went to the doctor's office complaining of tiredness. The teen was reportedly a "fussy eater," and blood tests showed he had anemia and low levels of vitamin B12, the report said. He was treated with injections of vitamin B12 along with advice on how to improve his diet. However, by age 15, he developed hearing loss and vision problems, but doctors couldn't seem to find the cause — results from an MRI and eye exam were normal.

 

Over the next two years, the teen's vision got progressively worse. When the boy was 17, an eye test showed that his vision was 20/200 in both eyes, the threshold for being "legally blind" in the United States.

 

Further tests showed the teen had developed damage to his optic nerve, the bundle of nerve fibers that connects the back of the eye to the brain. In addition, the teen still had low levels of vitamin B12, along with low levels of copper, selenium and vitamin D.

 

These deficiencies prompted doctors to ask the teen about the foods he ate. "The patient confessed that, since elementary school, he would not eat certain textures of food," the authors, from the University of Bristol in the United Kingdom, wrote in the report. He told doctors that the only things he ate were fries, chips — specifically, Pringles — white bread, processed ham slices and sausage.

 

After ruling out other possible causes for his vision loss, the teen was diagnosed with nutritional optic neuropathy, or damage to the optic nerve that results from nutritional deficiencies. The condition can be caused by drugs, malabsorption of food, poor diet or alcohol abuse. "Purely dietary causes are rare in developed countries," the authors said.

 

It's known that the B vitamins are essential for many cellular reactions, and deficiencies in these vitamins can lead to the buildup of toxic byproducts of metabolism, and eventually to the damage of nerve cells, according to the University of Iowa.

 

Vision loss from nutritional optic neuropathy is potentially reversible if caught early. However, by the time the teen was diagnosed, his vision loss was permanent. What's more, wearing glasses would not help the teen's vision, because damage to the optic nerve cannot be corrected with lenses, said study lead author Dr. Denize Atan, a consultant senior lecturer in ophthalmology at Bristol Medical School and Bristol Eye Hospital.

 

The teen was prescribed nutritional supplements, which prevented his vision loss from getting any worse.

 

The teen was also referred to mental health services for an eating disorder. The researchers note that the teen's diet was more than just "picky eating" because it was very restrictive and caused multiple nutritional deficiencies.

 

A relatively new diagnosis known as "avoidant-restrictive food intake disorder" (previously known as "selective eating disorder") involves a lack of interest in food or avoidance of foods with certain textures, colors, etc., without concern to body weight or shape. The condition usually starts in childhood, and patients often have a normal body mass index (BMI), as was the case for this patient, the authors said.

 

 

 

Source: By Rachael Rettner - Senior Writer