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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content:https://www.prnewswire.co.uk/news-releases/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-302152960.html