Nordic berries inhibit the growth of harmful intestinal bacteria
The study looked at commercially grown Finnish berries, particularly cloudberries [multe] and raspberries. Among other things, the researchers found a phenol that inhibits the growth of harmful intestinal bacteria and other pathogenic germs. Other berries and fruit contain only small traces of phenol.
"We were particularly surprised and stimulated by the observation that probiotic germs, which are beneficial for digestion, are not sensitive to the berries but only harmful bacteria. As a result, the berries can inhibit the activity of the harmful bacteria. The antibiotic quality of the berries is also preserved through preservation such as freezing," says the project manager, Riitta Puupponen-Pimiä from VTT-Biotechnologie.
Examples of the use of the berries could be a berry powder to help with motion sickness or a berry extract that is used as an additional preservative for marinades.
During the first three years, the research project worked with the food industry. Pharmaceutical and health food companies joined later. A total of 10 companies took part in the project.
Influence of berries on bacteria
During the investigations, 10 germs that cause diseases of the digestive tract or lead to food poisoning were included and examined to see how they react to the phenols in the berries. These also included salmonella and listeria. The phenols from the berries inhibit the growth of salmonella, staphylococci and Camphylobacter. They show no significant effect on listeria.
"Understanding the interaction of phenols with the bacteria of the digestive tract is important, for example, for the development of functional foods. As antibiotic agents, phenols can have a previously unseen effect on intestinal bacteria," says Riitta Puupponen-Pimiä.
Widely applicable
The study has sparked widespread interest as it shows a wide range of possible applications. The results can be used, among other things, in the development of functional food, new types of safe food packaging or pharmaceutical applications.
The project is currently focused on developing a method to isolate the phenol for use in industrial applications. Another goal is to find a way to increase the concentration of beneficial substances in the berries.
The project is part of the National Technology Agency of Finland's Technology Program Innovation (Tekes) in Food.
Further information:
Riitta Puupponen-Pimiä
VTT Biotechnology
Tel. + 358 9 456 4457
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Source: Helsinki [Thomas Pröller]
