Foods for Mobility – the opportunity Prof Marlena Kruger Massey University
The health burden Bone hea ne health: I In n NZ • There are about 10 10 hip f ip fractures e every day • Ab About t one ne thir ird wil ill g go int nto assis isted l livi ving • And And th the rest t suffer r reduced mobil ility, ind ndependence a and nd pain in • The mone netary cost t is o over $200 $200million n annu nnually – and t the human man c cost……? ……? Joi oint H t Health th • At At least 360 360 million n sufferers world wid ide • 100 m 100 millio ion n sufferers i in C n China ina; 20 20 million i in I n Ind ndia ia • Effects 25 25-50% of of peop ople ov over 60 ye years ol old • Highe ghest rated cause o of wo work loss in in the U US • Estim imated to shorten n life expe pectancy b by 10 10-15 5 years • Projected 20% 20% inc ncrease in nu n number o of sufferers Mus uscle le • Sarcopenia is is defined d as a decline in in wa walking speed or grip strength a associated wit with low w muscle m mass. • Sarcope penia l leads t to loss o of mobil ility and nd f func nctio ion, n, f falls, and nd morta tality ty. . • Sarcopenia nia is is pr present in in about 5 5 to 10 10 % o of persons over 65 65 ye years of of age.
What foods do we need? Minerals, vitamins and protein for bone health Anti-inflammatory action and support of cartilage for joint health Protein to maintain muscle structure and function; foods that maintain fitness/ adaptability for mobility
Value-added product opportunities Novel dairy protein blends and lipids Novel fruit extracts (from novel NZ varieties) – e.g. berryfruit, grape seed, cherries Kiwifruit (new varieties coming through - large potential impact), apples, citrus Novel Marine peptides/proteins/lipids Prebiotics (from fruit or other sources such as Manuka honey) for bone health Glucosamine and collagen in food matrix for joint health (regulatory issues) Synergies with protein/protein blends + fruit extracts + lipids etc.
Bone, joint and muscle support Physical Mobility: Calcium and Vitamin D contribute to the maintenance of normal bones. Vitamin C contributes to normal collagen formation for the normal function of cartilage. Protein contributes to the maintenance of muscle mass. Glucosamine, Chondroitin, Soft chews Hyaluronic acid, MSM Glucosamine and vit C High Calcium : 2400mg / 100gVitamin D3 - It helps the calcium absorption Strengthening Your Joint with 5 Key Ingredients - High Calcium + Glucosamine + Chondroitin + Collagen + Elastin
Kiwifruit – carotenoids, vit K, vit C and fibre Pigs over 3 weeks P-M women Mice over 8 weeks Change in a bone marker over 6 weeks Wolber at al, 2013; Katsumata et al, 2015; Kruger et al, 2016
Fortified milk and biomarkers for bone and joint health BONE HEALTH: Added vitamin D, JOINT HEALTH: Changes from baseline calcium and a prebiotic of two biomarkers for cartilage synthesis reduced bone turnover and improved and degradation Vitamin D status in 12 weeks Kruger et al 2015, 2016. Kruger et al, 2014, 2015
Dietary Protein and Muscle Mass Effect of baseline protein intake on DXA lean mass 5 years later in community dwelling Australian women (aged 75 years) Appendicular (Arms/Legs) Total Body Lean mass (g) ALM (g) g/d <66 66-87 >87 g/d <66 66-87 >87 g/kd/d 0.84 1.17 1.64 g/kd/d 0.84 1.17 1.64 Protein intake Protein intake Meng et al. J Bone Miner Res 2009 Nov;24(11):1827-34
Plant & Food Research and Massey - Human Exercise models for Physical fitness Repeat leg extensions Rowing Repeat quadriceps squats High intensity training All out for 60 sec 3 sets of 100 repeats 30 mins, 80% max 4 sets of 10 repeats Ramping up repeats heart rate – to failure - Resist arm x3 /week over 4 weeks Muscle damage Fatigue/endurance/training Oxidative Stress Muscle damage • R.D. Hurst, et al., (2009) Blueberry fruit polyphenolics suppress oxidative stress-induced skeletal muscle cell damage in vitro, Mol. Nutr. Food Res . 53, 1-11. • M.A. Skinner, et al., (2007) Health benefits of ZESPRI GOLD Kiwifruit: effects on muscle performance, muscle fatigue and immune responses. Proc. Nutr Soc of NZ , vol 31, 49-59. • B. Schrage, et al., (2010) Evaluating the health benefits of fruits for physical fitness: A research platform. J. Berry Res. 1, 35-45. • K.A. Lyall, et al., (2009) Short-term blackcurrant extract consumption modulates exercise-induced oxidative stress and lipopolysaccharide-stimulated inflammatory responses, Am. J. Physiol. Regul. Integr. Comp. Physiol. 297, R70-81. • S.M. Hurst & R.D. Hurst (Sept 2013) Anthocyanins, innate immunity and exercise. In: Anthocyanins in Health & Disease. Taylor C. Wallace (Ed), CRC Press. • Y. McLeay, et al., (2012) Effect of New Zealand blueberry consumption on recovery from eccentric exercise-induced muscle damage. J. Int. Soc. Sports Nutri. • D.C. Nieman, et al., (2015) Post-exercise skeletal muscle glycogen related to plasma cytokines and muscle IL-6 protein content, but not muscle cytokine mRNA expression. Front Nutr. Sep 9;2:27. doi: 10.3389/fnut.2015.00027. The New Zealand Institute for Plant & Food Research Limited
Berries prevent muscle damage, speed recovery Creatine kinase Myoglobin 300 * 30 * Units/L (minus pre-exercise values) mg/mL (minus pre-exercise values ) 250 25 200 20 150 15 * 100 10 50 5 0 0 Pre Post 2 3 4 5 Pre Post 2 3 4 5 Post exercise (days) Post exercise (days) Peak force production 15 % change from initial evaluation Speedier recovery, 10 exercise harder, 5 maintain fitness and 0 mobility -5 * -10 -15 -20 -25 Pre 12 36 60 S. Hurst & R. Hurst (2013) In: Anthocyanins in Health & Disease. Time (hrs) Taylor C. Wallace (Ed), CRC Press. The New Zealand Institute for Plant & Food Research Limited Y. McLeay, et al., (2012). J. Int. Soc. Sports Nutri. doi: 10.1186/1550-2783-9-19
MUSSELING-UP: HIGH-VALUE GREENSHELL™ MUSSEL FOODS
Re-valuing the Mussel with HVN • The aim is to increase the value of Greenshell Mussel™ (GSM) based food export products. • This will be achieved by determining the effect of these GSM products (and bioactives within) on improving joint and bone health while reducing inflammation • Cawthron Institute and Sanford Limited business led research
Science plan -1 • Objective 1 : To characterise known and novel active components of GSM using new high-throughput analytical capability. • Objective 2: To demonstrate the efficacy of GSM foods/ingredients using in vivo and in vitro models of inflammation, joint and bone health.
Science plan -2 • Objective 3: To develop targeted consumer-focused functional formulated foods containing GSM ingredients and to develop an anti-inflammatory activity index to assess the efficacy of GSM food products. • Objective 4: To determine the comparative nutrikinetics including the bioavailability of orally administered specific active ingredients from whole mussels, mussel extracts and novel functional foods in humans.
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