The FOODplus seminars on the 19th of August was well attended. The topic was Food and Satiety, and we had two speakers. You can listen to Dr Tanya Little’s talk here and Dr Natalie Luscombe’s talk here. You can also watch slidecasts below.
Drs Natalie Luscombe-Marsh and Tanya Little are both post-doctoral researchers from the School of Medicine. Natalie and Tanya have an interest in understanding how the gut senses different macronutrients, and the differential effect of these macromolecules from the diet on gut function and satiety.
We learnt that fat has a more significant and prolonged appetite-suppressing effect than carbohydrate, and that this effect is also influenced by fat type; that is, properties of different fats, like chain length and degree of saturation, can alter how they affect gastrointestinal function and the release of gut peptides.
Natalie’s work focussed more on the gastrointestinal sensing of protein, and Natalie presented preliminary results from a trial that is currently underway which aims to better understand the impact of protein on gut function and satiety. There is no doubt that understanding more about how different foods and different food components influence satiety is important when we are trying to determine the potential health benefits of different foods.
The methods that were presented by Natalie and Tanya have enormous potential for helping us to understand how the novel food products developed within FOODplus might influence how long feelings of fullness are maintained after a meal and the release of gut peptides which are critical for the regulation of appetite.
Dr Graham Lyons’ talk on Micronutrient deficiencies, which affect over half the world’s human population. Biofortification may be an important component of a food system approach to reducing micronutrient malnutrition. Agronomic biofortification involves adding such micronutrients as zinc, iron, selenium and iodine either to the soil at planting or as a foliar spray when food crops are growing.
We will now be presenting our talks in slidecast format as well as the podcasts, you can see our slideshare profile here.
John Carragher’s talk on seafood value adding used data and examples from work done by UniSA, Flinders Uni (Lincoln Marine Science Centre), SARDI and his own company Logifish Consulting. The species covered included yellowtail kingfish, sardines and Goolwa cockles (pipis).
Are ‘refined’ carbohydrates worse than saturated fat?
The inaugural Innovation in Food Lecture was established to recognise individuals making significant research advances in the areas of food, health and nutrition. The Lecture was named for the world class FOODplus Research Centre which is a joint venture between the Functional Food group at the University of Adelaide’s Waite Campus and the Child Nutrition Research Centre at the Women’s and Children’s Health Research Institute. FOODplus is undertaking research linking sustainable agriculture, food and nutrition to improve human health. This research fosters economic relationships with industry and coal-face agriculture, creates research sustainability and translates nutrition research into food products with real health outcomes.
The take home message from health authorities for the past three decades has been ‘eat less fat, especially saturated fat’. Now a new paradigm is arising: that the processed carbohydrates which replaced the energy from fat, may increase the risk of obesity, diabetes and heart disease more so than fat – a finding that has enormous implications for the Australian food and agricultural industry. Both quantity and quality of carbohydrate are relevant to the debate. The rate of digestion and absorption of carbohydrates is assessed as their ‘glycemic index’ (GI). This lecture will focus on well-designed studies demonstrating that carbohydrates that are slowly digested and absorbed (i.e. low GI carbs) are good for health and reduce risk factors associated with lifestyle-related diseases such as diabetes. Improving carbohydrate quality is therefore a better approach to health and sustainability issues than ‘ditching the carbs’. Professor Jennie Brand-Miller is recognised for her work on carbohydrates and diabetes. Her books under the series title The New Glucose Revolution have sold over 3.5 million copies worldwide and appeared in 12 languages.
Date/Time: Monday 6th September, 4pm
Location:Plant Research Centre Auditorium, Waite Campus
Speaker: Professor Jennie Brand-Miller, University of Sydney
The presentation will be followed by drinks and nibbles
On the 2nd of August, the regular FOODplus seminar drew a strong crowd. Listen to the podcast here, about Ute Roessner on Metabolomics Australia.
We were very fortunate to have Ute Roessner, the manager of the metabolomics facility at the University of Melbourne and an expert in metabolite profiling visiting FOODplus. Dr Roessner’s presentation focused on the range of technologies that are now available for metabolite profiling and the types of data that these technologies can generate. It was an opportunity to learn more about the basic principles of different metabolomics platforms, including GC-MS, LC-MS and new imaging systems, and the capabilities they offer for learning more about the properties of plant and animal tissues. It certainly provided an opportunity for members of FOODplus to start to think about how these technologies can add value to existing research programs.