PolyU Researchers Develop Novel Fungus-based Fat Replacer AkkMore to Prevent Obesity and Enhance Gut Health; Collaborates With Hotel ICON to Launch Reduced-fat Desserts to Promote Environmental Innovation in Food Industry
PolyU Researchers Develop Novel Fungus-based Fat Replacer AkkMore to Prevent Obesity and Enhance Gut Health; Collaborates With Hotel ICON to Launch Reduced-fat Desserts to Promote Environmental Innovation in Food Industry
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.
香港，2024年5月22日 /PRNewswire/ — 近年來，科學家們一直在積極探索未來食物的潛力，包括使用無限的微生物作爲有限動植物資源的替代品。在這些微生物中，動物源性脂肪的替代品是目前非常令人感興趣的研究課題。來自香港理工大學（PolyU）未來食品研究所（RiFood）和食物科學與營養系（FSN）的研究小組成功開發了AKKmore，這是一種新型的真菌類脂肪替代品，可有效預防肥胖和代謝性疾病，增強腸道健康，調節免疫反應和緩解焦慮。這種替代品不僅有助於降低食物的熱量含量，還可以延長奶油產品的保質期。從長遠來看，它可以減少乳製品消費和食物浪費，爲食品行業提供創新的ESG（環境、社會和治理）解決方案。
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.
理大研究團隊由 張健博士，RiFood核心成員兼FSN研究助理教授 一起 邱安博士，RiFood副董事兼副教授，FSN副負責人 已從天然真菌中提取了AKKmore的功能成分以開發替代品，並進行了三個階段的動物實驗。
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.
該研究發現，服用AKKmore配方奶粉的小鼠腸道菌群更健康，密度更高 阿克曼西亞，與對照組相比，Firmicutes/Bacteroidetes 比率更低，脂肪組織更輕，神經炎症得到抑制。這表明該配方在控制體重、增強腸道健康、調節免疫和代謝疾病以及緩解焦慮方面的有效性。這項研究在2022年日內瓦國際發明展覽會上獲得了銀獎，其健康福利申請已進入專利實質審查階段。
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.
該團隊利用AKKmore的增稠、乳化和穩定特性，開發了基於AKKmore的乳霜替代品Cream Mate。Cream Mate 可與傳統奶油搭配使用，以減少甜點中的奶油用量。它不僅可以降低食物的脂肪和熱量含量，同時保持口感和質地的質量，還可以顯著延長奶油類產品的保質期。從長遠來看，這可能會減少乳製品和食物浪費的消費，減少碳排放和生產的盈利能力。
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."
張博士 表示：“這種合作證明了研究成果的成功轉化。展望未來，我們將進一步探索AKKmore配方在創新健康食品中的應用，並在鑑定功能更好和種植過程標準化的蘑菇菌株方面付出更大的努力。”
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.
理大致力於研究成果的轉化。張博士於2019年獲理大大灣區初創企業博士後計劃錄取，並獲得理大微型基金的資助。除了入選香港科技園公司的科技創業培育計劃外，張博士還在創業競賽中獲得了許多獎項。2020 年，她與 邱安伯博士 和 Jimmy JIN博士，助理院長兼副教授 商學院的 成立Bo InnoHealth 生物技術有限公司，這是一家專注於真菌生長機制研究的初創公司，已獲得理大科技Launchpad基金和多個天使基金的慷慨支持。
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:
繼推出含有AKKmore配方的補充劑之後，研究團隊與理大教學及研究酒店ICON的GREEN合作，酒店餐廳將Cream Mate注入減脂軟飲和甜點中，並推出全新限時的 “ForestFit下午茶配日本水果和Akkmore”。Hotel ICON已委託一個實驗室測試兩種配方中軟飲料的營養成分。測試顯示，與普通軟飲相比，AKKmore Cream Mate軟飲的總脂肪含量低於3％，減少了80％以上，總能量也減少了一半以上。如需了解更多詳情，請訪問 Hotel ICON 網站：
SOURCE The Hong Kong Polytechnic University
來源：香港理工大學
譯文內容由第三人軟體翻譯。