HONG
KONG, May 22, 2024 /PRNewswire/ -- In recent
years, scientists have been actively exploring the potential of
future foods, including using boundless microorganisms as
substitutes for limited animal and plant resources. Among these
microorganisms, the replacer of animal-derived fats is a research
topic currently of very great interest. A research team from the
Research Institute for Future Food (RiFood) and the Department of
Food Science and Nutrition (FSN) of The Hong Kong Polytechnic
University (PolyU) has successfully developed AkkMore™, a
novel fungus-based fat replacer which is effective in preventing
obesity and metabolic diseases, enhancing gut health, modulating
immune response and relieving anxiety. This replacer not only helps
lower the calorific content of food, but also extends the shelf
life of cream products. In the long term, it can reduce dairy
consumption and food waste, providing innovative ESG
(Environmental, Social and Governance) solutions in the food
industry.
A PolyU research team led by Dr Gail CHANG, Core Member of
RiFood and Research Assistant Professor of FSN together with
Dr Amber CHIOU, Associate Director and Associate Professor of
RiFood, and Associate Head of FSN has extracted the functional
component of AkkMore™ from natural fungus to develop the replacer
and has conducted three phases of animal experiments.
The study has found that mice which had been administered the
AkkMore™ formula had a healthier gut microbiota with higher density
of Akkermansia, lower Firmicutes/Bacteroidetes ratio,
lighter adipose tissue and suppressed neuroinflammation when
compared to the control group. This indicates the effectiveness of
the formula in managing weight, enhancing gut health, modulating
immune and metabolic diseases and relieving anxiety. This research
won a Silver Medal at the 2022 International Exhibition of
Inventions Geneva and its application for health benefits has
entered patent substantive examination stage.
Making use of the thickening, emulsifying and stabilising
properties of AkkMore™, the team has developed Cream Mate, an
AkkMore™-based cream substitute. Cream Mate can be used in
conjunction with traditional cream to reduce the amount of cream
used in dessert. Not only does it decrease the fat and calorific
content of food while maintaining the quality of taste and texture,
but it also significantly extends the shelf life of cream-based
products. In the long run, this could lead to reduced consumption
of dairy products and food waste, reducing carbon emissions and
profitability of production.
Dr Chang stated, "This collaboration is testament to
the successful translation of a research outcome. Moving forward,
we will further explore the application of AkkMore™ formula in
innovative health foods and put greater efforts into identification
of mushroom strains with better functions and standardisation of
the cultivation process."
PolyU is committed to the translation of research outcomes. Dr
Chang was admitted to the PolyU GBA Startup Postdoc Programme in
2019 and has been granted support from the PolyU Micro Fund. As
well as being selected for the
Incu-Tech Programme of the Hong Kong Science and Technology Parks
Corporation, Dr Chang has received a number of awards in
entrepreneurial competitions. In 2020, she partnered with Dr
Amber Chiou and Dr Jimmy JIN,
Assistant Dean and Associate Professor of the Faculty of
Business to establish Bo InnoHealth Biotechnology Company
Limited, a start-up focusing on research into the growth mechanism
of fungus and has received generous support from the PolyU Tech
Launchpad Fund and multiple angel funds.
Following the launch of supplement containing the AkkMore™
formula, the research team has collaborated with GREEN of Hotel
ICON, the PolyU teaching and research hotel, whereby the hotel
restaurant infuses Cream Mate in reduced-fat soft serve and
desserts, and launch its new limited time "ForestFit Afternoon Tea
With Japanese Fruit And Akkmore™". Hotel ICON has commissioned a
laboratory to test the nutritional components of soft serve in two
formulae. The test showed that the total fat content of soft serve
with AkkMore™ Cream Mate was less than 3% and was reduced by more
than 80% when comparing with regular soft serve, and the total
energy was also reduced by more than half. For more details, please
visit the Hotel ICON website:
https://www.hotel-icon.com/offers/akkmore-japanesefruits-afternoon-tea
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SOURCE The Hong Kong Polytechnic University