In Europe, 8.5 million tons of tomatoes are cultivated annually. 1.5 million tons are sold directly to the consumer and 7 million are processed for products such as ketchup, sauces, etc. During this processing, some 40% of the tomato raw material ends up as residue mainly skin and seeds. The seeds, considered by the processing industry simply as waste or used as animal feed, is still an excellent source of nutrients such as carotenoids, proteins, sugars, fibre, wax and oils, these oils being nutritionally very valuable for their high unsaturated fats content.
Continuing with its line of research for evaluating food subproducts, the Basque research center AZTI is participating in the European project TOM (2003-2004), together with a consortium of European R&D companies and technological centres, to obtain natural food additives.
The fundamental aim of the European TOM project is the evaluation of this residue for obtaining and purification of these high-value nutritional compounds and their use as ingredients in the formulation and manufacture of functional foods or of foodstuffs the consumption of which provides additional health benefits, i.e. other than those nutrients provided by their intrinsic composition. The extraction of these substances will provide additional benefits and a significant reduction in the tomato residue generated in the tomato processing industry, up to 30%.
Garazi Andonegi | Basque research
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Staphylococcus aureus is a feared pathogen (MRSA, multi-resistant S. aureus) due to frequent resistances against many antibiotics, especially in hospital infections. Researchers at the Paul-Ehrlich-Institut have identified immunological processes that prevent a successful immune response directed against the pathogenic agent. The delivery of bacterial proteins with RNA adjuvant or messenger RNA (mRNA) into immune cells allows the re-direction of the immune response towards an active defense against S. aureus. This could be of significant importance for the development of an effective vaccine. PLOS Pathogens has published these research results online on 25 May 2017.
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