By using this website, you consent to our use of cookies. For more information on cookies see our privacy policy page.

Text Size: a a
HomeA-Z IndexSubscribe/RSS Contact Us Twitter logo small white bird


Funded Projects

Contact Us

Research Call

DAFM Reference


DAFM Award

DAFM National Call 2015 15F647 UL (UCC, CIT) €683,937

Project Title:

Incorporation of novel brewers' spent grain (BSG)-derived protein hydrolysates and blended ingredient in functional foods for older adults and assessment of health benefits in vivo. (BSG-NIVO)

Project Coordinator:

Prof R.J. Fitzgerald

Project Abstract

Brewer’s Spent Grain (BSG) represents a substantial waste product of the Agri-Food sector. Previous and ongoing research in our laboratories has isolated protein and polyphenolic co-fractions, which have demonstrated in vitro antioxidant and anti-inflammatory effects. The proposed research aims to build on this knowledge by optimising the extraction of BSG protein, phenolics, carbohydrate and lipid by methods including enzymatic extraction, solvent extraction and isoelectric precipitation. All fractions will be fully characterised by advanced chromatographic methodologies including reverse-phase high-performance liquid chromatography and ultra-performance liquid chromatography. It is proposed that producing a novel blended ingredient incorporating each isolated fraction would result in synergistic bioactive effects and yield an ingredient with more potent and complete health-promoting properties. All fractions produced will be initially screened for bioactivities of interest in vitro; antioxidant, immunomodulatory, anti-hypertensive, effect on adipocyte metabolism and satiety signals. This initial screening process will inform the production of a novel blended ingredient and allow the selection of samples with greatest bio-efficacy for incorporation into food formulations. These food products will be specifically tailored for the older adult cohort, being informed by national dietary databases and allowing for physiological changes occurring with aging and needs and preferences of older adults. A range of formulated foods will be analysed for their sensory acceptability using sensory trials and will evaluate texture, flavour, aroma, appearance and overall acceptability. The functional food with greatest acceptability will be selected for a human interventional trial in older adults. This randomised double-blind placebo-controlled trial will measure the effect of the functional food with BSG-derived ingredient(s) on biochemical and functional markers including blood lipids, glucose, inflammatory markers, serum glutathione, weight, body mass index, waist circumference, blood pressure and muscle strength. In the final phase of the project, in vivo findings will be further validated in vitro and mechanisms of action identified.

Final Report:

Not available yet.