Category Archives: food

New eco-efficient, user-friendly technology for measuring antioxidants in maple syrup

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It’s not a big surprise to see researchers from Canada’s McGill University as the source for a November 18, 2024 news item about maple syrup on phys.org, Note: A link has been removed,

Researchers at McGill University have developed an eco-efficient, user-friendly technology that quickly measures the antioxidant content of maple syrup. The innovative method contributes to increasing transparency about a health-related aspect of the syrup’s nutritional value and allows for on-site quality testing without the need for costly lab assessments.

“Our new technology offers a practical solution for both producers and consumers. Producers can evaluate the antioxidant content of maple syrup on-site, enhancing transparency and quality control,” said Li Xiao, Ph.D. student in the Department of Food Science and Agricultural Chemistry and lead researcher on the project.

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Courtesy: McGill University

A November 18, 2024 McGill University news release (or it can be found here), which originated the new item, expands on the topic,

These evaluations can be shared with customers, allowing them to make decisions based on the levels of antioxidants in the maple syrup. Antioxidants can be beneficial in reducing health risks. When consumed, they scavenge certain free radicals generated in the human body and reduce the damage caused by oxidation.

The researchers developed a simple, rapid, accurate approach combining artificial intelligence and Raman spectroscopy, an advanced technology in which a device shines a light on a sample and reads the unique way the molecules vibrate, to determine whether maple syrups contain varying levels of antioxidants. This method allows for complete testing within one minute, making it faster than traditional chemical assays that can take several hours, or even days.

“Traditional detection methods for antioxidant capacity are usually labour-intensive and less eco-friendly, as they require complicated sample preparation and the use of chemical reagents,” said Xiao.

The researchers say this technology could pave the way for testing the antioxidant content of various food products, not just maple syrup.

The team confirmed that the antioxidant capability of maple syrup cannot be accurately assessed based solely on its colour. They also demonstrated that a Raman spectroscopy can be used effectively to evaluate the antioxidant activities of syrup.

The deep-learning artificial intelligence models demonstrated high accuracy in predicting antioxidant profiles.

“This method allows for real-time assessment of antioxidant profiles of maple syrup in the field,” said Dr. Xiaonan Lu, Professor in the Department of Food Science and Agricultural Chemistry and corresponding author of this work.

The development of this technology is particularly relevant for the food industry, where demand for transparency and health-related information is increasing. The method offers an efficient solution for testing maple syrup quality, supporting both small-scale producers and large manufacturers in evaluating their products’ antioxidant levels.

Here’s a link to and a citation for the paper,

Rapid determination of total phenolic content and antioxidant capacity of maple syrup using Raman spectroscopy and deep learning by Li Xiao, Jinxin Liu, Marti Z. Hua, Xiaonan Lu. Food Chemistry Volume 463, Part 2, 15 January 2025, 141289 DOI: https://doi.org/10.1016/j.foodchem.2024.141289

This paper is behind a paywall.

For anyone whose interest in maple syrup is more gustatory than scientific, it’s ‘sugaring time’ in Québec as Ksenia Prints’s February 20, 2025 article for Food & Wine notes. She includes a history and a list of places to visit.

New digital technologies could unlock greater potential for microbes and fungi and some thoughts on civil society groups

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Not sure how this escaped my notice for so long: an August 7, 2024 news item on phys.org presents an intriguing proposition,

Microbes and fungi have long been nature’s helpers in producing fine food, drinks and medicine, but new digital technologies could unlock far greater potential for the European biotech sector.

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An August 6, 2024 article by Anthony King for Horizon; The EU Research & *Innovation magazine, which originated the news item, explores the matter further, Note: A link has been removed,

Beer may not be the answer to all of life’s problems, but the science behind it could help decarbonise industrial processes and clean up the environment.

Biotechnology, which uses living organisms to create different products or processes, remains important in today’s production of food and drink. But it is also increasingly used for a wide range of industrial products, including medicines, where it combines ancient principles with cutting-edge technology.

Ancient wisdom, modern processes

‘We’ve used biotechnology for thousands of years to make cheese, to make beer, to make wine,’ said Michael O’Donohue, an expert in microbial enzymes and industrial biotechnology at France’s National Research Institute for Agriculture, Food and Environment (INRAE).

…

Little workhorses

Biotech has already transformed our lives, far beyond improving the taste of beer. Modern advances started with the use of fungi in the early 20th century to make life-saving antibiotics. Today, biotech remains crucial for making medicines.

As O’Donohue explained, ‘the workhorses of biotechnology at an industrial level are mainly yeast and filamentous fungi.’ 

But because yeasts can be unpredictable in what compound, and how much, they produce, Bioindustry 4.0 [EU-funded project], which runs until December 2026, will use digital technology to improve the consistency of biotech outcomes.

An upside of biotechnology is that it can offer a cleaner alternative to traditional chemical manufacture.

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Playing catch-up

Biotech is a major global industry worth €720 billion in 2021, but Europe currently lags behind the US. The European Commission describes biotechnology as “one of the most promising technological areas of this century” and has taken steps to boost it in Europe.

‘The US is the big player. They take 60% of the cake,’ said O’Donohue. ‘We’ve identified several weaknesses in Europe for biotech. We’ve got a fragmented landscape, which makes it quite tricky, if you are developing biotechnology, to know what is available and where.’

Nevertheless, O’Donohue said, the potential is there. ‘Europe was the birthplace of modern biotechnology. We have a lot of infrastructure. We have a lot of expertise.’

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Building the market

The concept has already been put to work, assisting young European companies such as Calidris Bio, a Belgian start-up that aims to manufacture high-quality protein using fewer resources. 

‘We want to bring it to the market as an ingredient to replace fishmeal and soy that at the moment is not grown sustainably,’ said Lieve Hoflack, a co-founder of Calidris Bio. 

But producing the protein is just half the battle. A new product must be tested for safety, taste and nutritional value. 

‘With IBISBA, we found a place with the right equipment, the right expertise and also the right mindset to bring our process to the next step,’ said Hoflack.

The European Commission has said it aims to boost biotechnology to combat climate change and resource scarcity. It is working towards an EU Biotech Act and aims to promote regulatory sandboxes to test novel approaches in a controlled environment for a limited amount of time, under regulatory supervision.

…

IBISBA describes itself as “a pan-European distributed research infrastructure dedicated to industrial biotechnology” on its About webpage.

Civil society groups and their protests

As interesting as King’s August 6, 2024 article is, it doesn’t mention the campaigns against biotechnology, which had a dampening effect on research in many countries. Here’s more about the history of these efforts in an October 9, 2023 article on the Genetic Literacy Project website, Note: Links have been removed,

ETC Group: ‘Extreme’ biotechnology critic campaigns against synthetic biology and other forms of ‘extreme genetic engineering’

screen shot at pm

The ETC group, an international NGO based in Canada, claims it monitors the “impact of emerging technologies” that impact biodiversity, agriculture and human rights. It promotes imposing an extreme version of the ‘precautionary principle’ to all technologies, claiming that many modern innovations, including genetic engineering of crops and medicines, are too risky to implement, and even basic research should be suspended indefinitely.

ETC Group works with other radical environmental groups such as Friends of he Earth, campaigning against nearly every application of genetic engineering, including biotechnology-based disease research, synthetic biology, and most aggressively gene drives, which it refers to as “extreme genetic engineering” an claims it will result in the “end of Nature.” ETC Group calls has criticized increased corporate involvement in food and agriculture, what it calls threats to biodiversity and farmers’ rights, and what it sees as insufficient government regulation.

“The speed with which those developments are scaling up is often presented in terms of carefully crafted speculative conservation and health benefits while the overwhelming military interest driving these developments, while not hidden, has been very much downplayed,” ETC Group co-executive director Jim Thomas has said, citing the military’s interest in synthetic biology.

ETC Group staff members are often quoted by major media outlets criticizing various applications of genetic engineering. The organization has used Freedom of Information Acts (FOIA) to obtain emails and background information on university and government research, which they provide to journalists.

…

Obviously, the article was not written as a love letter. While I find the tone a bit harsh, I have seen how at least one civil society group has distorted research results to prove its point. More about that later.

ETC history

From the October 9, 2023 article for the Genetic Literacy Project, Note: A link has been removed,

Originally formed in the late 1970s as Rural Advancement Foundation International (RAFI), the group changed its name to the ETC Group in 2001. Its official name is the Action Group on Erosion, Technology and Concentration.

ETC Group is a registered CSO in Canada and The Netherlands. Friends of ETC Group is a private non-profit organization under section 501(c)3 in the United States.

The group claims to be the “first civil society organization (nationally or internationally) to draw attention to the socioeconomic and scientific issues related to the conservation and use of plant genetic resources, intellectual property and biotechnology.”

According to the group’s website, “In the late 1970s, we were the first CSO to recognize the trend toward life patenting and the first to organize against national plant patenting laws (plant breeders’ rights).” In the 1990s, the ETC Group says its work “expanded to encompass social and environmental concerns related to biotechnology, biopiracy, human genomics and, in the late 1990s, to nanotechnology.” [emphases mine]

Distortions

By the time I started this blog in May/June 2008, the biotechnology protests were winding down. One of the new focal points for civil society groups was nanotechnology and that’s where I observed the distortions.

A Friends of the Earth (FOE) report

My first observation dates as far back as this August 20, 2009 posting, Note: Links have been removed,

In a bit of interesting timing given that it’s on the heels of the publication of a study about two tragic deaths which are being attributed to exposure to nanoparticles, the Friends of the Earth (FOE) organization has released a report titled Nano-Sunscreens: Not Worth the Risk.The media release can be found on Azonano or Nanowerk News.

I have read the report (very quickly) and noted that they do not cite or mention the recently released report on the same topic by the Environmental Working Group (EWG) which stated that after an extensive review of the literature, there was no evidence that the titanium dioxide or zinc oxide nanoparticles used in sunscreens were dangerous. (posting here).

Shortly after the EWG report’s release, a new study (which I mentioned here … if you are inclined, do read the comments as some additional points about reading research critically are brought out)  suggested concerns based on the work of researchers in Japan.  The new study from Japan is cited in the Friends of the Earth report.

While the overall tone of the FOE report is fairly mild (they suggest precaution) they cite only a few studies supporting their concern [emphasis mine] and they damage their credibility (in my book) by ignoring a report from a well respected group that reluctantly admitted that there is no real cause for concern about nanoparticles in sunscreens based on the current evidence.

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Zinc dioxide nanoparticles in sunscreens

About a year later in a July 20, 2010 posting I featured some issues with how Friends of the Earth (Georgia Miller, Australian representative, and Ian Illuminato, North American representative) guest blogging on another blog known as “2020 Science” distorted research findings from a study on zinc oxide nanoparticles in sunscreens. Dr. Andrew Maynard, the blog owner, made some critical observations about their posting. In addition, the researcher for the study, along with two other scientists, noted distortions in the Miller and Illumanito critique.

Two Chinese workers, nanoparticles and death

This excerpt from a July 26, 2011 posting is my critique of an article by Alex Roslin in a local newspaper, which relied almost exclusively on a report from the Friends of the Earth,

It’s good to see articles about nanotechnology. The recent, Tiny nanoparticles could be a big problem, article written by Alex Roslin for the Georgia Straight (July 21, 2011 online or July 21-28, 2011 paper edition) is the first I’ve seen on that topic in that particular newspaper. Unfortunately, there are  some curious bits of information included in the article, which render it, in my opinion, difficult to trust.

I do agree with Roslin that nanoparticles/nanomaterials could constitute a danger and there are a number of studies which indicate that, at the least, extreme caution in a number of cases should be taken if we choose to proceed with developing nanotechnology-enabled products.

One of my difficulties with the article is the information that has been left out. (Perhaps Roslin didn’t have time to properly research?) At the time (2009) I did read with much concern the reports Roslin mentions about the Chinese workers who were injured and/or died after working with nanomaterials. As Roslin points out,

“Nanotech already appears to be affecting people’s health. In 2009, two Chinese factory workers died and another five were seriously injured in a plant that made paint containing nanoparticles.

The seven young female workers developed lung disease and rashes on their face and arms. Nanoparticles were found deep in the workers’ lungs.

“These cases arouse concern that long-term exposure to some nanoparticles without protective measures may be related to serious damage to human lungs,” wrote Chinese medical researchers in a 2009 study on the incident in the European Respiratory Journal.”

Left undescribed by Roslin are the working conditions; the affected people were working in an unventilated room. From the European Respiratory Journal article (ERJ
September 1, 2009 vol. 34 no. 3 559-567, free access), Exposure to nanoparticles is related to pleural effusion, pulmonary fibrosis and granuloma,

“A survey of the patients’ workplace was conducted. It measures ∼70 m2, has one door, no windows and one machine which is used to air spray materials, heat and dry boards. This machine has three atomising spray nozzles and one gas exhauster (a ventilation unit), which broke 5 months before the occurrence of the disease. The paste material used is an ivory white soft coating mixture of polyacrylic ester.

Eight workers (seven female and one male) were divided into two equal groups each working 8–12 h shifts. Using a spoon, the workers took the above coating material (room temperature) to the open-bottom pan of the machine, which automatically air-sprayed the coating material at the pressure of 100–120 Kpa onto polystyrene (PS) boards (organic glass), which can then be used in the printing and decorating industry. The PS board was heated and dried at 75–100°C, and the smoke produced in the process was cleared by the gas exhauster. In total, 6 kg of coating material was typically used each day. The PS board sizes varied from 0.5–1 m2 and ∼5,000 m2 were handled each workday. The workers had several tasks in the process including loading the soft coating material in the machine, as well as clipping, heating and handling the PS board. Each worker participated in all parts of this process.

Accumulated dust particles were found at the intake of the gas exhauster. During the 5 months preceding illness the door of the workspace was kept closed due to cold outdoor temperatures. The workers were all peasants near the factory, and had no knowledge of industrial hygiene and possible toxicity from the materials they worked with. The only personal protective equipment used on an occasional basis was cotton gauze masks. According to the patients, there were often some flocculi produced during air spraying, which caused itching on their faces and arms. It is estimated that the airflow or turnover rates of indoor air would be very slow, or quiescent due to the lack of windows and the closed door.” [emphases mine]

…

Here’s the full text from the researchers’ conclusion,

“In conclusion, these cases arouse concern that long-term exposure to some nanoparticles without protective measures may be related to serious damage to human lungs. It is impossible to remove nanoparticles that have penetrated the cell and lodged in the cytoplasm and caryoplasm of pulmonary epithelial cells, or that have aggregated around the red blood cell membrane. Effective protective methods appear to be extremely important in terms of protecting exposed workers from illness caused by nanoparticles.”

There is no question that serious issues about occupational health and safety with regards to nanomaterials were raised. But, we work with dangerous and hazardous materials all the time; precautions are necessary whether you’re working with hydrochloric acid or engineered nanoparticles. (There are naturally occurring nanoparticles too.)

…

In general, I found the tenor of the article more alarmist than informational and I’m sorry about that as I would like to see more information being shared and, ultimately, public discussion in Canada about nanotechnology and other emerging technologies.

Unintended consequences

After years of concerted effort the Friends of the Earth saw this result in Australia,

Friends of the Earth (FoE) Australia has waged a campaign against the use of nanosunscreens. It seems to have been somewhat successful but in a way that I imagine is upsetting. From the Feb. 9, 2012 news item on physorg.com,

The Cancer Council of Australia reports that we have one of the highest rates of skin cancer in the world, with over 440,000 people receiving medical treatment for skin cancers each year, and over 1,700 people dying of all types of skin cancer annually.

The survey of public attitudes towards sunscreens with nanoparticles, commissioned by the Australian Department of Industry, Innovation, Science, Research and Tertiary Education and conducted last month, showed that about 17% of people in Australia were so worried about the issue, they would rather risk skin cancer by going without sunscreen than use a product containing nanoparticles. [emphasis mine] [please see correction at the end of this posting]

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*’17%’ corrected to ‘13%’ on Sept. 22, 2016.

Unexpected outcomes

Here’s what happened, eventually, to the EWG and its work on sunscreens, from a June 23, 2020 posting “Sunscreens 2020 and the Environmental Working Group (EWG),”

There must be some sweet satisfaction or perhaps it’s better described as relief for the Environmental Working Group (EWG) now that sunscreens with metallic (zinc oxide and/or titanium dioxide) nanoparticles are gaining wide acceptance. (More about the history and politics EWG and metallic nanoparticles at the end of this posting.)

This acceptance has happened alongside growing concerns about oxybenzone, a sunscreen ingredient that EWG has long warned against. Oxybenzone has been banned from use in Hawaii due to environmental concerns (see my July 6, 2018 posting; scroll down about 40% of the way for specifics about Hawaii). Also, it is one of the common sunscreen ingredients for which the US Food and Drug Administration (FDA) is completing a safety review.

Today, zinc oxide and titanium dioxide metallic nanoparticles are being called minerals, as in, “mineral-based” sunscreens. They are categorized as physical sunscreens as opposed to chemical sunscreens.

…

A few thoughts on civil societies, business, and technological progress

The description of how sunscreens and other products with engineered nanoparticles were presented in misleading reports and articles is unfortunately not unusual where many civil society groups are concerned. (i found that very disillusioning.)

As for business and industry group, they use the same tactics.

Whether the topic is cigarette smoking, genetically modified organisms, engineered nanoparticles in sunscreens, etc. I keep reminding myself it’s best to consult more than one source and to remember that things change. All we’ve got to work with is the information at hand.

In the end, civil society groups provide an important function as do business and industrial groups. Trusting everything they say, is not a good idea. Something to remember when looking up organizations such as the Genetic Literacy Project and reading people like me.

Deriving gold from electronic waste

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Caption: The gold nugget obtained from computer motherboards in three parts. The largest of these parts is around five millimetres wide. Credit: (Photograph: ETH Zurich / Alan Kovacevic)

A March 1, 2024 ETH Zurich press release (also on EurekAlert but published February 29, 2024) by Fabio Bergamin describes research into reclaiming gold from electronic waste, Note: A link has been removed.

In brief

  • Protein fibril sponges made by ETH Zurich researchers are hugely effective at recovering gold from electronic waste.
  • From 20 old computer motherboards, the researchers retrieved a 22-​carat gold nugget weighing 450 milligrams.
  • Because the method utilises various waste and industry byproducts, it is not only sustainable but cost effective as well.

Transforming base materials into gold was one of the elusive goals of the alchemists of yore. Now Professor Raffaele Mezzenga from the Department of Health Sciences and Technology at ETH Zurich has accomplished something in that vein. He has not of course transformed another chemical element into gold, as the alchemists sought to do. But he has managed to recover gold from electronic waste using a byproduct of the cheesemaking process.

Electronic waste contains a variety of valuable metals, including copper, cobalt, and even significant amounts of gold. Recovering this gold from disused smartphones and computers is an attractive proposition in view of the rising demand for the precious metal. However, the recovery methods devised to date are energy-​intensive and often require the use of highly toxic chemicals. Now, a group led by ETH Professor Mezzenga has come up with a very efficient, cost-​effective, and above all far more sustainable method: with a sponge made from a protein matrix, the researchers have successfully extracted gold from electronic waste.

Selective gold adsorption

To manufacture the sponge, Mohammad Peydayesh, a senior scientist in Mezzenga’s Group, and his colleagues denatured whey proteins under acidic conditions and high temperatures, so that they aggregated into protein nanofibrils in a gel. The scientists then dried the gel, creating a sponge out of these protein fibrils.

To recover gold in the laboratory experiment, the team salvaged the electronic motherboards from 20 old computer motherboards and extracted the metal parts. They dissolved these parts in an acid bath so as to ionise the metals.

When they placed the protein fibre sponge in the metal ion solution, the gold ions adhered to the protein fibres. Other metal ions can also adhere to the fibres, but gold ions do so much more efficiently. The researchers demonstrated this in their paper, which they have published in the journal Advanced Materials.

As the next step, the researchers heated the sponge. This reduced the gold ions into flakes, which the scientists subsequently melted down into a gold nugget. In this way, they obtained a nugget of around 450 milligrams out of the 20 computer motherboards. The nugget was 91 percent gold (the remainder being copper), which corresponds to 22 carats.

Economically viable

The new technology is commercially viable, as Mezzenga’s calculations show: procurement costs for the source materials added to the energy costs for the entire process are 50 times lower than the value of the gold that can be recovered.

Next, the researchers want to develop the technology to ready it for the market. Although electronic waste is the most promising starting product from which they want to extract gold, there are other possible sources. These include industrial waste from microchip manufacturing or from gold-​plating processes. In addition, the scientists plan to investigate whether they can manufacture the protein fibril sponges out of other protein-​rich byproducts or waste products from the food industry.

“The fact I love the most is that we’re using a food industry byproduct to obtain gold from electronic waste,” Mezzenga says. In a very real sense, he observes, the method transforms two waste products into gold. “You can’t get much more sustainable than that!”

If you have a problem accessing either of the two previously provided links to the press release, you can try this February 29, 2024 news item on ScienceDaily.

Here’s a link to and a citation for the paper,

Gold Recovery from E-Waste by Food-Waste Amyloid Aerogels by Mohammad Peydayesh, Enrico Boschi, Felix Donat, Raffaele Mezzenga. DOI: https://doi.org/10.1002/adma.202310642 First published online: 23 January 2024

This paper is open access.

Pink rice: scientists dish up hybrid food by growing animal cells in rice grains

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Beef-infused rice that’s pink? My father is rolling in his grave.

Caption: Growing animal muscle and fat cells inside rice grains. Credit: Yonsei University

A February 14, 2024 (which was in time for Valentine’s Day) news item on phys.org announced the hybrid rice,

From lab-grown chicken to cricket-derived protein, these innovative alternatives offer hope for a planet struggling with the environmental and ethical impacts of industrial agriculture. Now, Korean scientists add a new recipe to the list—cultured beef rice—by growing animal muscle and fat cells inside rice grains.

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A February 14, 2024 Cell Press news release on EurekAlert, which originated the news item, provides more detail,

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“Imagine obtaining all the nutrients we need from cell-cultured protein rice,” says first author Sohyeon Park, who conducted the study under the guidance of corresponding author Jinkee Hong at Yonsei University, South Korea. “Rice already has a high nutrient level, but adding cells from livestock can further boost it.”

In animals, biological scaffolds help guide and support the cells’ three-dimensional growth to form tissue and organs. To cultivate cell-cultured meat, the team mimicked this cellular environment—using rice. Rice grains are porous and have organized structures, providing a solid scaffold to house animal-derived cells in the nooks and crannies. Certain molecules found in rice can also nourish and promote the growth of these cells, making rice an ideal platform.

The team first coated rice with fish gelatin, a safe and edible ingredient that helps cells latch onto the rice better. Cow muscle and fat stem cells were then seeded into the rice and left to culture in the petri dish for 9 to 11 days. The harvested final product is a cell-cultured beef rice with main ingredients that meet food safety requirements and have a low risk of triggering food allergies.

To characterize the hybrid beef rice, the researchers steamed it and performed various food industry analyses, including nutritional value, odor, and texture. The findings revealed that hybrid rice has 8% more protein and 7% more fat than regular rice. Compared to the typical sticky and soft texture, the hybrid rice was firmer and brittler. Hybrid rice with higher muscle content had beef- and almond-related odor compounds, while those with higher fat content had compounds corresponding to cream, butter, and coconut oil. 

“We usually obtain the protein we need from livestock, but livestock production consumes a lot of resources and water and releases a lot of greenhouse gas,” says Park. The team’s product has a significantly smaller carbon footprint at a fraction of the price. For every 100 g of protein produced, hybrid rice is estimated to release less than 6.27 kg of CO2, while beef releases 49.89 kg. If commercialized, the hybrid rice could cost around $2.23 per kilogram, while beef costs $14.88. 

Given that the hybrid meat rice has low food safety risks and a relatively easy production process, the team is optimistic about commercializing the product. But before the rice makes its way to our stomachs, the team plans to create better conditions in the rice grain for both muscle and fat cells to thrive, which can further boost the nutritional value. 

“I didn’t expect the cells to grow so well in the rice,” says Park. “Now I see a world of possibilities for this grain-based hybrid food. It could one day serve as food relief for famine, military ration, or even space food.”

Here’s a link to and a citation for the paper,

Rice grains integrated with animal cells: A shortcut to a sustainable food system by Sohyeon Park, Milae Lee, Sungwon Jung, Hyun Lee, Bumgyu Choi, Moonhyun Choi, Jeong Min Lee, Ki Hyun Yoo, Dongoh Han, Seung Tae Lee, Won-Gun Koh, Geul Bang, Heeyoun Hwang, Sangmin Lee, Jinkee Hong. Matter Volume 7, ISSUE 3, P1292-1313, March 06, 2024 DOI: https://doi.org/10.1016/j.matt.2024.01.015 First published online: February 14, 2024

This paper is behind a paywall.

The University of British Columbia and its November 28, 2023 Great UBC Bug Bake Off

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Last week, I received (via email) this enticing November 27, 2023 University of British Columbia media advisory,

Welcome, baking enthusiasts and insect epicureans, to the Great UBC Bug
Bake Off!

On Nov. 28 [2023], media are invited as four teams of faculty of land and food
systems students engage in a six-legged culinary showdown. Students will
showcase insect-laden dishes that are delicious, nutritious and
environmentally friendly. Esteemed judges, including UBC executive chef
David Speight, will weigh in on the taste, texture and insect ingenuity
of the creations.

We spoke to course instructor and sessional lecturer Dr. Yasmin Akhtar
about the competition, and why she advocates for entomophagy – eating
insects and bugs.

WHY DO YOU HOST THIS INSECT DISH COMPETITION?

This competition is the culmination of my applied biology course
“Insects as Food and Feed” where we spent the semester learning
about the benefits and risks of eating and using insects. One of my
goals is to reduce the negative perceptions people may have of eating
bugs. This competition is a fun way to raise awareness among students
about the nutritional value of insects, their role in sustainable food
systems and the importance of considering alternative protein sources.

WHAT ARE THE BENEFITS OF EATING INSECTS?

In addition to being really tasty, there are two main benefits of eating
insects.

Many insects are incredibly nutritious: They are high in protein,
calcium, good fatty acids and vitamins. For example, a species of
grasshoppers commonly eaten in Mexico, Sphenarium purpurascens,
contain 48 grams of protein per 100 grams, compared to 27 grams of
protein per 100 grams of beef. Insect protein is also easily absorbed by
humans and some insects contain all the essential amino acids that
humans need.

The other benefit is environmental. Rearing insects requires much less
space, fewer resources like water and much less feed. They produce much
lower greenhouse gas emissions than cattle or pigs, for example. It also
encourages the sustainable use of diverse insect species, rather than
relying on a small number of traditional livestock species to meet the
world’s needs.

It is also relatively cheap to rear insects, which means that
small-scale farmers can benefit.

WHAT ARE SOME EASY WAYS TO INCORPORATE BUGS INTO YOUR DIET?

Insect flours and insect powders are an easy way to incorporate bugs
into your diet – especially if you are wary of eating insects whole.
You can purchase insect flour online and simply replace wheat flour in
any recipe with the insect flour for tasty, high-protein baked products
like muffins or as filling in samosas.

Barbecuing insects is another great option: they absorb flavour really
well, and dry out to become very crunchy. Barbecued crickets are my
favourite! I also really like chocolate-covered ants, and adding insect
powder to green tea.

WHAT ARE SOME RISKS OF EATING INSECTS THAT PEOPLE SHOULD BE AWARE OF?

Insects live in a lot of different environments, including soil, and can
be infested with microorganisms like bacteria, fungi and other viruses.
Just like other animal proteins, insects should be treated before they
are consumed – using heat to boil or cook them, for example.

If capturing insects from the wild, you need to be aware that they may
be contaminated with pesticides that were used to spray fruits and
vegetables. A better option would be purchase them from insect farms,
where they are safely raised to be used as food.

Lastly, if you’re allergic to seafood, then you’ll likely also be
allergic to insects because they share similar protein allergens.

EVENT: GREAT UBC BUG BAKE OFF

Date/time: Tuesday, Nov. 28, 11:15 a.m. – 1 p.m.

Contest will begin promptly at 11:30 a.m. so please arrive early to set
up.

Location: Vij’s Kitchen, Room 130, 2205 East Mall

As you might have expected, the media attended. From a November 28, 2023 article by Stefan Labbé for vancouverisawesome.com

Inside a culinary lab at the University of British Columbia, nine students took turns offering a menu of insect-infused recipes to a panel of judges. 

Beef tacos wrapped in cricket flour-laced tortillas. Mealworm ginger sugar cookies “to add a little protein during the holidays.” And cheesecake with a layer of crushed cricket fudge. Judge and UBC executive chef David Speight snapped off a piece of ginger cookie in his mouth. 

“It doesn’t really taste like mealworm,” he said with a smile. “That’s good.”

The competition, billed as the Great UBC Bug Bake Off, pit the students against each other to see who could come up with the tastiest, and perhaps least offensive dish. But for students who had just spent months learning about insects as food and feed, the stakes of eating bugs was much larger. 

“We’re going hungry globally,” said UBC student Rozy Etaghene, after presenting her cheesecake.

By 2050, the global population is expected to hit nine million people [sic; the UN projection is for 9.8 billion]. To feed all those mouths, agricultural production will have to double, according to the UN’s Food and Agricultural Organization. But agriculture already takes up 30 per cent of the planet’s land, with up to 70 per cent of that reserved for livestock like cattle, pigs and chickens.

…

But substituting chicken wings for fried crickets is not always an easy sell. A decade ago, Vancouver chef Vikram Vij donated $250,000 to renovate UBC’s culinary lab. At the time, the co-owner of Vij’s restaurants, Meeru Dhalwala, was in the midst of experimentation, first putting insects on the menu in 2008.

It all started with roasted crickets, an insect that requires only two kilograms of feed for every one kilogram of body weight gain. Spiced with cayenne, cumin and coriander, Dhalwala said she would treat them like ground almonds. 

“I made a cricket paratha, like a flatbread,” she said. “It was a really big deal at the time.”

…

Back at the UBC culinary lab, the judges had come to a decision: Etaghene’s cheesecake had lost out to a pound cake and plate of cranberry short-bread cookies — both baked with cricket flour.

dhalwala-cricket-parantha
A cricket paratha served at Meeru Dhalwala’s restaurant in Seattle sold four times better than in Vancouver, says the restaurateur. Stefan Labbé/Glacier Media

Labbé’s November 28, 2023 article offers a lot of information on insects as food in Canada and in the world, as well as, more about the bake off.

Another November 28, 2023 article this time written by Cosmin Dzsurdzsa for True North (I have more about True North after the excerpt) highlights other aspects of the event, Note: Links have been removed,

Canadian journalists were so eager to attend the University of British Columbia’s Bug Bake Off on Tuesday [November 28, 2023] to get a taste of edible insect creations that the event was booked to capacity the night before.

…

Former CBC producer and UBC media relations specialist Sachintha Wickramasinghe told True North on Monday that the event was at capacity.

“There’s been significant interest since this morning and we are already at capacity for media,” said Wicramansinghe. 

…

There has been growing interest by governments and the private sector to warm consumers up to the idea of edible insects. The Liberal government has lavished edible insect cricket farming companies with hundreds of thousands of dollars worth of subsidies [emphasis mine]. 

…

For anyone curious about True North, there’s this from the True North Centre for Public Policy Wikipedia entry, Note: Links have been removed,

The True North Centre for Public Policy is a Canadian media outlet that simultaneously describes itself as a “media company”, an “advocacy organization” and as a “registered charity with the government of Canada.”[1][2] It operates a digital media arm known simply as True North [emphasis mine].[3][4]

…

In 1994, the Independent Immigration Aid Association was started with the goal of helping immigrants from the United Kingdom settle in British Columbia.[2][5] According to Daniel Brown, a former director of the charity, a new board of directors took control of the charity in 2017 and renamed it the True North Centre for Public Policy.[2] Control was handed off to three people:[2]

  • Kaz Nejatian, a former staffer for United Conservative Party leader Jason Kenney, and current COO of Shopify.[6]
  • William McBeath, the director of Training and Marketing for the right-wing Manning Centre for Building Democracy.
  • Erynne Schuster, an Edmonton-based lawyer.

Nejatian’s wife, Candice Malcolm, describes herself as the “founder and Editor-In-Chief” of True North.[7][8]

…

The political leanings of the people in charge of True North in its various manifestations don’t seem to have influenced Dzsurdzsa’s November 28, 2023 article unduly. however, I’m a little surprised by the stated size of the industry subsidies made by the Liberal government. I found an $8.5 million dollar investment (isn’t that similar to a subsidy?) for one project alone in a June 29, 2022 article by Nicole Kerwin for Pet Food Processing, Note: A link has been removed,

Agriculture and Agri-Food Canada revealed June 27 [2022] an $8.5 million investment to Aspire, an insect agricultural company, to build a new production facility in Canada. The facility will process cricket-based protein, helping to advance the use of insect proteins in human and pet food products.

According to Agriculture and Agri-Food Canada, food-grade processing of insects is relatively new in Canada, however insect-based proteins create an opportunity for the country’s agri-food industry to develop more sustainable products.

“The strength of Canadian agriculture has always been its openness to new ideas and new approaches,” said Peter Fragiskatos, parliamentary secretary to the Minister of National Revenue and member of Parliament for London North Center. “Aspire [Food Group] is helping to re-shape how we think about agriculture and opening the door to new product and market opportunities.”

Founded in 2013, Aspire strives to tackle worldwide food scarcity with a focus on edible insect production, therefore developing highly nutritious foods and lowering its environmental impact. Currently, the company has production facilities in London, Ontario, and Austin, Texas. In 2020, Aspire purchased 12 acres of land in Ontario to construct what it expects to be the largest automated, food-grade cricket processing facility in the world.

“Aspire is re-imagining what it means to sustainably produce food, and how smart technology can turn that vision into a reality,” said Francious Drouin, parliamentary secretary to the Minister of Agriculture and Agri-food Canada. “Aspire’s innovative facility will help further establish London’s reputation as a hub for cutting-edge technology, strongly contributing to Ontario and Canada’s position as an innovator in agriculture and agri-food.”

Apsire [sic] plans to use the investment, as well as smart technology, to build its first commercial insect production facility in Ontario. The facility will boost Aspire’s insect farming capabilities, providing it with the ability to grow and monitor billions of crickets, which will be used to create nutrient-rich protein ingredients for use in the human and pet food industries.

…

Getting back to the Bake Off, there’s a Canadian Broadcasting Corporation (CBC) video (runtime: 3 mins. 34 secs.),

UBC Bug Bake Off serves up insect dishes

Students at the University of British Columbia have whipped up some protein-rich dishes made with a special ingredient: bugs. Our Science and Climate Specialist Darius Mahdavi tried the insect-laden dishes and brought some for our Dan Burritt as well.

Sadly, you will have to endure a couple of commercials before getting to the ‘main course’.

Fluid mechanics in the kitchen

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Caption: Dr. Maciej Lisicki is developing a formula for perfectly creamy ice cream in his laboratory. Credit Photo: Michal Czerepaniak, source: Faculty of Physics, University of Warsaw.

It’s unusual to see a scientist in an orange (maybe it could be called fire engine red?) jumpsuit as it has an altogether different meaning (prison wear) in the US.

Sadly, there isn’t a video of Dr. Maciej Lisicki or other scientists in the kitchen but here’s a description of what they’ve been up to from a June 22, 2023 University of Warsaw (Poland) press release (also on EurekAlert),

Take four brilliant physicists who specialize in fluid mechanics and put them in the kitchen. Give them pots, pans, basic foodstuffs, and a bottle of champagne. Add a COVID-19 pandemic, a pinch of boredom, and a handful of good ideas. Stir, wait, and voilà – you have a “delicious” publication that will teach you how bubbles are created in champagne, how to brew the perfect espresso, and how “kitchen revolutions” can contribute to innovations in many fields, including biomedicine and nanotechnology.

Most of us visit this place every day. But the kitchen is not just for cooking meals. “It can be an excellent place to conduct experiments and even make scientific discoveries,” argues Maciej Lisicki, of the Faculty of Physics of the University of Warsaw, co-author of a publication in the prestigious journal Reviews of Modern Physics. The team of researchers, which in addition to Maciej Lisicki includes Arnold Mathijssen of the University of Pennsylvania, Endre J.L. Mossige of the University of Oslo and Vivek N. Prakash of the University of Miami, not only explores the history of food science, but also shows how phenomena in the kitchen lead to innovations in biomedicine and nanotechnology.

COVID pandemic and bubbles in champagne

Maciej Lisicki and his fellow researchers began working on the article during the COVID-19 pandemic, when many researchers could not work in the lab and began experimenting in their homes. “It started primarily with the intention to make an educational tool, given that kitchens offer a low barrier of entry to doing science — all you need are some pots, pans, and a few ingredients to get a few reactions going—but it quickly grew into a more scientific reflection of the history of food once we realized how interwoven the fields are,” says Arnold Mathijssen.

The team of researchers constructed the results of their work along the lines of a menu. “Tasting” begins with the physics of drinks and cocktails, then moves on to main courses, and finishes with coffee and desserts, whose preparation is also based on the intuitive use of the laws of nature.

As with any good party, everything begins with the opening of a bottle of champagne. After a characteristic “pop”, we observe how a mist forms around the neck of the bottle. – This phenomenon is associated with a rapid change in pressure. Inside the bottle it reaches almost five atmospheres, but when the bottle is opened it drops to one atmosphere.  “The expansion is accompanied by a drop in temperature, which causes the water vapor that accumulates near the mouth of the bottle to freeze, and the carbon dioxide coming out of the bottle to condense”, Maciej Lisicki explains.

In their paper, the researchers also look at bubbles, which give sparkling wines their unique flavor. “Circulating bubbles force the transport of the liquid in the glass, and thus facilitate the release and spread of aromatic notes and flavors”, the researcher adds. From the section of the paper devoted to drinks and cocktails, we will also learn what makes the foam in beer so thick and stable, why aniseed drinks such as rakija and ouzo get cloudy when enough water is added (the phenomenon is even called the “ouzo effect”), and what “tears of wine” are.

When water surfs the pan

Moving on to the main course, the scientists explain the role of heat and its effect on food textures, aromas, and flavors. Among other things, they describe the Leidenfrost effect, in which a drop of liquid placed on a very hot surface forms an insulating layer of vapor, that prevents rapid boiling. “Water drops thrown onto the pan ‘surf’ and even bounce off the surface, instead of evaporating immediately”, Lisicki says. 

Proper temperature is crucial in the preparation of many foods. “It doesn’t take a Ph.D. in physics to fry the perfect steak. Everyone knows that one needs to quickly sear the meat in a sufficiently hot pan. As a result, the proteins on the surface of the steak coagulate and the moisture is kept inside”, the researcher explains. 

A Ph.D. in dishwashing

The text also includes examples of scientific discoveries that researchers have made without leaving their own kitchens. One of them is related to the biography of Agnes Pockels.

“Her story speaks of the inequality in science. She was a woman in Germany in the late 19th century, so she was not allowed to attend university for formal training, making it difficult for her to submit her research to journals,” Mathijssen says.

Running her parents’ household and spending a lot of time in the kitchen, she quickly began experimenting there. “Observing the formation of foam and films on the surface of dirty dishes, she was the first to describe the phenomenon of surface tension and developed an instrument to measure it. Initially, scientific journals were reluctant to publish the results of her experiments due to her lack of formal training and affiliation with university staff. Her first paper was published through Lord Rayleigh in Nature and contributed to the understanding of surface effects in liquids. Agnes Pockels then became well-known and respected, and all her subsequent work was published in high-profile journals. This example shows that it is possible to become a respected scientist without leaving home,” notes Maciej Lisicki.

Salad dressing vs. nanoengineering

Research in fluid mechanics can help improve food processing technologies, as well as find applications in other fields such as nanoengineering and medicine. “In an earlier study (“Rechargeable self-assembled droplet microswimmers driven by surface phase transitions”, published in Nature Physics) conducted by my team, we used a simple emulsion that is the basis of salad dressings – oil with water. We were able to make droplets of such an emulsion, with the addition of a surfactant, form tendrils under temperature and move like bacteria. Such nontoxic, biocompatible microfluidics could be used in the future, for example, to precisely deliver drugs anywhere in our bodies”, Lisicki explains. 

The review also highlights the applicability of these technologies in areas such as food safety and quality control. By deploying devices that can detect food-borne pathogens or toxins using principles of fluid dynamics, the scientific community can contribute significantly to public health.

Another key aspect of their review is the potential impact it could have on policy decisions, particularly those related to environmental sustainability and food safety. The authors highlight the significance of science-based policies, for example – referencing the announced EU ban on PFAS non-stick coatings by 2030. Using the scientific understanding offered by studies like these, policy makers can make informed decisions to foster a more sustainable and safer food future.

“Kitchen flows show us that significant scientific problems are available at our fingertips and do not always require space technology to explore them. On the other hand, more than a few cosmic technologies were born from inspiration by everyday phenomena. The kitchen can therefore entertain us, but also teach us – in this case, physics. This is why it is worth a try to unleash your curiosity and experiment!” Lisicki adds.

This research was supported by the United States Department of Agriculture (USDA-NIFA AFRI 2020-67017-30776 and 2020-67015-32330).

Faculty of Physics of the University of Warsaw
Physics and astronomy at the University of Warsaw appeared in 1816 as part of the then Faculty of Philosophy. In 1825, the Astronomical Observatory was established. Currently, the Faculty of Physics at the University of Warsaw consists of the following institutes: Experimental Physics, Theoretical Physics, Geophysics, the Department of Mathematical Methods and the Astronomical Observatory. The research covers almost all areas of modern physics, on scales from quantum to cosmological. The Faculty’s research and teaching staff consists of over 200 academic teachers, 88 of whom are professors. About 1,100 students and over 170 doctoral students study at the Faculty of Physics at the University of Warsaw.

Perhaps the paper provides more information about the ice cream research depicted in the visual image at the top of this posting. Here’s a link to and a citation for the paper,

Culinary fluid mechanics and other currents in food science by Arnold J. T. M. Mathijssen, Maciej Lisicki, Vivek N. Prakash, and Endre J. L. Mossige. Rev. Mod. Phys. Vol. 95, Iss. 2 — April – June 2023 025004 DOI: https://doi.org/10.1103/RevModPhys.95.025004 Published: 5 June 2023 © 2023 American Physical Society

This paper is behind a paywall.

Gene-edited food: better tasting and/or allergen-free?

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I have two items about gene-edited food. One is from the Canadian Broadcasting Corporation (CBC) and the other is from Hiroshima University (Japan).

Better tasting food?

Cherries without pits do not fit my definition of better tasting food but it’s just one of the touted ‘improvements’.

https://i.cbc.ca/1.6513602.1684353993!/fileImage/httpImage/image.jpg_gen/derivatives/16x9_780/a-little-dirt-never-hurt-01.jpg
Can you imagine eating cherries without having to deal with its pits? That could be a reality thanks to gene-editing tools like CRISPR. (Ben Nelms/CBC)

A May 18, 2023 article by Mouhamad Rachini for CBC’s radio programme, The Current, features information from a radio segment on gene-edited food,

When Michael Wolf tried a new type of mustard green that had been gene-edited to taste less bitter, he came away impressed.

“I don’t necessarily like my food very bitter, so I appreciated it,” Wolf, founder of the food tech publication The Spoon, told The Current’s Matt Galloway.

Food scientists are starting to use gene-editing technology, called CRISPR [clustered regularly interspaced short palindromic repeats], to change certain features of some Canadians’ favourite fruits and vegetables. For example, scientists told Wolf that the technology could be used to create cherries without a pit.

Pairwise, a North Carolina-based gene-editing startup, recently rolled out a mustard green engineered to be less bitter than the original plant. It’s the first CRISPR-edited food to hit the U.S. market. 

Although the gene-edited mustard greens haven’t appeared in Canada yet, the process could find a home here very soon.

Earlier this month, Minister of Agriculture and Agri-Food Marie-Claude Bibeau announced that the Canadian Food Inspection Agency (CFIA) seed guidelines now allow for some modified plants.

The updated rules now allow seeds created through gene-editing without an independent safety assessment by the government, as long as they aren’t spliced with DNA from other types of fruits or vegetables, or altered to make them pesticide-resistant. [emphasis mine]

Wolf explained further that gene-editing with CRISPR has some key differences from other types of genetic modification for food, which has been around for some time.

“[With genetic modification], you’re maybe inserting a foreign DNA into a molecule. But with CRISPR, what it’s essentially doing is just cutting out undesirable traits,” he said. [emphasis mine]

“So you’re not really inserting something that might be foreign to the organism. So it’s something that is a bit, I guess, less concerning for a lot of people who are worried about GMO because that takes away that concern.” [emphasis mine]

…

“Removing bitterness in a vegetable, I believe, is doing a disservice to our palate,” Dionisia Roman-Osicki of Virden, Man., wrote to The Current. “You can’t be a foodie without recognizing the value of bitterness in food.”

Organic farmer Antony John said there are already “cultural methods” to sweeten the taste and nutritional values of certain foods without genetic modification, such as carrots.

“The cold temperatures causes the carrots to provide an antifreeze, and that antifreeze is sugar,” said John, co-owner of the Soiled Reputation farm in Sebringville, Ont. “So they convert the starch in their roots into sugars. So letting your carrots grow when it’s cold and when there’s subzero temperatures will enhance the sugar in it.”

…

The radio segment embedded in Rachini’s May 18, 2023 article is 13 mins. 14 secs.

Allergen-free eggs

Over at Hiroshima University, a May 17, 2023 press release (also on EurekAlert but published May 16, 2023) announces research into making eggs safer for people who have allergies, Note 1: The researchers have used a different kind of gene-editing (or genome-editing) technique Note 2: Links have been removed,

Researchers have developed a chicken egg that may be safe for people with egg white allergies. Chicken egg allergies are one of the most common allergies in children. Though most children outgrow this allergy by age 16, some will still have an egg allergy into adulthood. Egg white allergies can cause a variety of symptoms, including vomiting, stomach cramps, breathing problems, hives, and swelling and some people with egg white allergies are unable to receive certain flu vaccines.

Using genome editing technology, researchers have produced an egg without the protein that causes egg white allergies. This protein, called ovomucoid, accounts for approximately 11% of all the protein in egg whites.

Research detailing the food safety profile of this modified egg, called the OVM-knockout, was detailed in a paper published in Food and Chemical Toxicology in April 2023.

“To use OVM-knockout chicken eggs as food, it is important to evaluate its safety as food. In this study, we examined the presence or absence of mutant protein expression, vector sequence insertion, and off-target effects in chickens knocked out with OVM by platinum transcription activator-like effector nucleases (TALENs),” said Ryo Ezaki, an assistant professor at the Graduate School of Integrated Sciences for Life at Hiroshima University in Hiroshima, Japan. TALENs are restriction enzymes that recognize specific DNA sequences and break or cut them.

In order to develop the OVM-knockout eggs, researchers needed to detect and eliminate the ovomucoid protein in the egg whites. TALENs were engineered to target a piece of RNA called exon 1, which codes for specific proteins. The eggs produced from this technique were then tested to ensure there was no ovomucoid protein, mutant ovomucoid protein, or other off-target effects. The eggs had the desired frameshift mutation, which is a mutation created by inserting or deleting nucleotide bases in a gene, and none of them expressed mature ovomucoid proteins. Anti-ovomucoid and anti-mutant ovomucoid antibodies were used to detect any traces of the protein, but there was no evidence of ovomucoid in the eggs. This means that mutant ovomucoids could not create new allergens. This is an important step in determining the safety profile of the eggs.

Other gene editing tools, such as CRISPR, tend to have off-target mutagenesis effects. This means that new mutations are prompted by the gene editing process. However, whole genome sequencing of the altered egg whites showed mutations, which were possibly off-target effects, were not localized to the protein-coding regions.

“The eggs laid by homozygous OVM-knockout hens showed no evident abnormalities. The albumen contained neither the mature OVM nor the OVM-truncated variant,” said Ezaki. “The potential TALEN-induced off-target effects in OVM-knockout chickens were localized in the intergenic and intron regions. Plasmid vectors used for genome editing were only transiently present and did not integrate into the genome of edited chickens. These results indicate the importance of safety evaluations and reveal that the eggs laid by this OVM knockout chicken solve the allergy problem in food and vaccines.”

Looking ahead, researchers will continue to verify the safety profile of the OVM-knockout eggs. Because some people are highly allergic to this specific protein, even small amounts of ovomucoid can cause a reaction. Researchers will need to perform additional immunological and clinical studies to determine the safety of the OVM-knockout eggs. At this time, researchers have determined that OVM-knockout eggs are less allergenic than standard eggs and can be safely used in heat-processed foods that patients with egg allergies can eat. “The next phase of research will be to evaluate the physical properties and processing suitability of OVM-knockout eggs, and to confirm their efficacy through clinical trials,” said Ezaki. “We will continue to conduct further research toward the practical application of allergy-reduced eggs.”

Here’s a link to and a citation for the paper,

Transcription activator-like effector nuclease-mediated deletion safely eliminates the major egg allergen ovomucoid in chickens by Ryo Ezaki, Tetsushi Sakuma, Daisuke Kodama, Ryou Sasahara, Taichi Shiraogawa, Kennosuke Ichikawa, Mei Matsuzaki, Akihiro Handa, Takashi Yamamoto & Hiroyuki Horiuchi. Food and Chemical Toxicology Volume 175, May 2023, 113703 DOI: https://doi.org/10.1016/j.fct.2023.113703

This paper is open access.

Fairy-like robot powered by wind and light

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Caption: For their artificial fairy, Hao Zeng and Jianfeng Yang got inspired by dandelion seeds. Credit: Jianfeng Yang / Tampere University

That image makes me think of Tinker Bell (the fairy in the novel/play/movie with ‘Peter Pan’ in its titles) but I can also see how the researchers were inspired by dandelion seeds, which we used to call ‘wishes’.

Dandelion Seeds Free Stock Photo – Public Domain Pictures

A January 30, 2023 news item on ScienceDaily announces the fairy-like robot,

The development of stimuli-responsive polymers has brought about a wealth of material-related opportunities for next-generation small-scale, wirelessly controlled soft-bodied robots. For some time now, engineers have known how to use these materials to make small robots that can walk, swim and jump. So far, no one has been able to make them fly.

Researchers of the Light Robots group at Tampere University [Finland] are now researching how to make smart material fly. Hao Zeng, Academy Research Fellow and the group leader, and Jianfeng Yang, a doctoral researcher, have come up with a new design for their project called FAIRY — Flying Aero-robots based on Light Responsive Materials Assembly. They have developed a polymer-assembly robot that flies by wind and is controlled by light.

…

A January 26, 2023 Tampere University press release (also on EurekAlert but published January 30, 2023), which originated the news item, elucidates why the researchers are excited about their work,

Superior to its natural counterparts, this artificial seed is equipped with a soft actuator. The actuator is made of light-responsive liquid crystalline elastomer, which induces opening or closing actions of the bristles upon visible light excitation,” explains Hao Zeng.

The artificial fairy is controlled by light

The artificial fairy developed by Zeng and Yang has several biomimetic features. Because of its high porosity (0.95) and lightweight (1.2 mg) structure, it can easily float in the air directed by the wind. What is more, a stable separated vortex ring generation enables long-distance wind-assisted travelling.

“The fairy can be powered and controlled by a light source, such as a laser beam or LED,” Zeng says.

This means that light can be used to change the shape of the tiny dandelion seed-like structure. The fairy can adapt manually to wind direction and force by changing its shape. A light beam can also be used to control the take-off and landing actions of the polymer assembly.

Potential application opportunities in agriculture

Next, the researchers will focus on improving the material sensitivity to enable the operation of the device in sunlight. In addition, they will up-scale the structure so that it can carry micro-electronic devices such as GPS and sensors as well as biochemical compounds.

According to Zeng, there is potential for even more significant applications.

“It sounds like science fiction, but the proof-of-concept experiments included in our research show that the robot we have developed provides an important step towards realistic applications suitable for artificial pollination,” he reveals.

In the future, millions of artificial dandelion seeds carrying pollen could be dispersed freely by natural winds and then steered by light toward specific areas with trees awaiting pollination.

“This would have a huge impact on agriculture globally since the loss of pollinators due to global warming has become a serious threat to biodiversity and food production,” Zeng says.

Challenges remain to be solved

However, many problems need to be solved first. For example, how to control the landing spot in a precise way, and how to reuse the devices and make them biodegradable? These issues require close collaboration with materials scientists and people working on microrobotics.

The FAIRY project started in September 2021 and will last until August 2026. It is funded by the Academy of Finland. The flying robot is researched in cooperation with Dr. Wenqi Hu from Max Planck Institute for Intelligent Systems (Germany) and Dr. Hang Zhang from Aalto University.

Here’s a link to and a citation for the paper,

Dandelion-Inspired, Wind-Dispersed Polymer-Assembly Controlled by Light by Jianfeng Yang, Hang Zhang, Alex Berdin, Wenqi Hu, Hao Zeng. Advanced Science Volume 10, Issue 7 March 3, 2023 2206752 DOI: https://doi.org/10.1002/advs.202206752 First published online: 27 December 2022

This paper is open access.

Keanu Reeves molecule: protector of plants?

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Courtesy: Wallpaperstopick [downloaded from https://wallpaperstopick.blogspot.com/2012/05/keanu-reeves.html]

The Keanu Reeves molecule is produced by bacteria.according to a February 6, 2023 news item on phys.org,

Bacteria of the genus Pseudomonas produce a strong antimicrobial natural product, as researchers at the Leibniz Institute for Natural Product Research and Infection Biology (Leibniz-HKI) have discovered. They proved that the substance is effective against both plant fungal diseases and human-pathogenic fungi. The study was published in the Journal of the American Chemical Society and highlighted in an editorial in Nature.

…

A February 6, 2023 Leibniz Institute for Natural Product Research and Infection Biology – Hans Knoell Institute (Leibniz-HKI) press release (also on EurekAlert) by Charlotte Fuchs, which originated the news item, highlights both the published study and the special article in Nature magazine, Note: A link has been removed,

The newly discovered natural product group of keanumycins in bacteria works effectively against the plant pest Botrytis cinerea, which triggers grey mould rot and causes immense harvest losses every year. But the active ingredient also inhibits fungi that are dangerous to humans, such as Candida albicans. According to previous studies, it is harmless to plant and human cells.

Keanumycins could therefore be an environmentally friendly alternative to chemical pesticides, but they could also offer an alternative in the fight against resistant fungi. “We have a crisis in anti-infectives,” explains Sebastian Götze, first author of the study and postdoc at Leibniz-HKI. “Many human-pathogenic fungi are now resistant to antimycotics – partly because they are used in large quantities in agricultural fields.”

Deadly like Keanu Reeves

The fact that the researchers have now found a new active ingredient in bacteria of the genus Pseudomonas is no coincidence. “We have been working with pseudomonads for some time and know that many of these bacterial species are very toxic to amoebae, which feed on bacteria,” says study leader Pierre Stallforth. He is the head of the department of Paleobiotechnology at Leibniz-HKI and professor of Bioorganic Chemistry and Paleobiotechnology at Friedrich Schiller University in Jena. It appears that several toxins are responsible for the deadly effect of the bacteria, of which only one was known so far. In the genome of the bacteria, the researchers have now found biosynthesis genes for the newly discovered natural products, the keanumycins A, B and C. This group of natural products belongs to the nonribosomal lipopeptides with soap-like properties.

Together with colleagues at the Bio Pilot Plant of the Leibniz-HKI, the researchers succeeded in isolating one of the keanumycins and conducting further tests. “The lipopeptides kill so efficiently that we named them after Keanu Reeves because he, too, is extremely deadly in his roles,” Götze explains with a wink.

The researchers suspected that keanumycins could also kill fungi, as these resemble amoebas in certain characteristics. This assumption was confirmed together with the Research Centre for Horticultural Crops at the University of Applied Sciences Erfurt. There, Keanumycin was shown to be effective against grey mould rot on hydrangea leaves. In this case, culture fluid that no longer contained bacterial cells was sufficient to significantly inhibit the growth of the fungus.

“Theoretically, the keanumycin-containing supernatant from Pseudomonas cultures could be used directly for plants,” says Götze. Further testing will be carried out together with the colleagues in Erfurt. Keanumycin is biodegradable, so no permanent residues should form in the soil. This means that the natural product has the potential to become an environmentally friendly alternative to chemical pesticides.

Fungal diseases such as Botrytis cinerea, which causes grey mould rot, cause immense harvest losses in fruit and vegetable cultivation every year. More than 200 different types of fruit and vegetables are affected, especially strawberries and unripe grapes.

Possible applications in humans

“In addition, we tested the isolated substance against various fungi that infect humans. We found that it strongly inhibits the pathogenic fungus Candida albicans, among others,” says Götze.

Instead of plants, Keanumycin could therefore possibly also be used in humans. According to the tests conducted so far, the natural product is not highly toxic for human cells and is already effective against fungi in very low concentrations. This makes it a good candidate for the pharmaceutical development of new antimycotics. These are also urgently needed, as there are very few drugs against fungal infections on the market.

The work was supported by the Werner Siemens Foundation, the Leibniz Association and the German Research Foundation (Deutsche Forschungsgemeinschaft, DFG) as part of the Balance of the Microverse Cluster of Excellence, and funded by the Dr. Illing Foundation.

The study was highlighted by Nature in a “News & Views” article.

Here are citations and links to both the published study and the article in Nature,

Ecological Niche-Inspired Genome Mining Leads to the Discovery of Crop-Protecting Nonribosomal Lipopeptides Featuring a Transient Amino Acid Building Block by Sebastian Götze, Raghav Vij, Katja Burow, Nicola Thome, Lennart Urbat, Nicolas Schlosser, Sebastian Pflanze, Rita Müller, Veit G. Hänsch, Kevin Schlabach, Leila Fazlikhani, Grit Walther, Hans-Martin Dahse, Lars Regestein, Sascha Brunke, Bernhard Hube, Christian Hertweck, Philipp Franken, and Pierre Stallforth. J. Am. Chem. Soc. 2023, 145, 4, 2342–2353 DOI: https://doi.org/10.1021/jacs.2c11107 Publication Date:January 20, 2023 Copyright © 2023 The Authors. Published by American Chemical Society

and

Bacterial defence repurposed to fight blight (News and Views article) by Andrew Mitchinson. Nature 614, 39 (2023) DOI: https://doi.org/10.1038/d41586-023-00195-x Published: 30 January 2023

Both the study and the ‘News and Views’ article are behind a paywall.

Measure the maturity of cask-aged whisky with gold nanoparticle test

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it’s not altogether a surprise that this research on whisky has Scottish origins. From an October 11, 2022 news item on Nanowerk (Note: A link has been removed),

Researchers at a Scottish university have found a way to use gold nanoparticles to measure the maturity of whisky, which could help distillers with one of the key challenges in the production process (ACS Applied Nano Materials, “Growth of Plasmonic Nanoparticles for Aging Cask-Matured Whisky”).

Chemists and bioscientists from the University of Glasgow developed the test, which harnesses a unique property of cask-aged whisky to measure its maturity.

…

An October 11, 2022 University of Glasgow press release, which originated the news item, delves further into the work,

Each variety of whisky gains some of its colour flavour profile from being stored in wooden casks while it matures over a period of months or years. The flavour of the final product is created by a complex mix of factors known as ‘congeners’ – chemicals left in the spirit after it is distilled and other chemicals absorbed from the wood casks, which react with oxygen over time.

The unpredictable interactions of congeners, along with other factors like the size and shape of the cask and the number of times it has been used before, mean that each cask matures in its own way, and in its own time.

To ensure the consistency of their products, distillers employ highly experienced master blenders. They regularly sample the casks to check the whisky’s readiness for blending, bottling and sale as either a single malt or a mixed blend – a laborious and expensive task.

The researchers set out to develop a test which could do some of the work of the master blenders by using chemical reactions to determine the maturity or ‘age’ of whisky samples.

They built their test on a reaction which occurs when samples of whisky are mixed with a solution containing small quantities of a special type of gold. A chemical reaction in the whisky causes distinctively-coloured gold nanoparticles to form in the sample over a short period of time at room temperature.

The researchers mixed the gold solution with samples from 15 different whiskies distilled in Scotland, Japan and the US. They also tested multiple samples taken at regular intervals from a single cask over a period of six years, which were supplied by the Scotch Whisky Research Institute.

By measuring a property of each sample known as its localised surface plasmon resonance, they found that the unique chemical composition of the whiskies resulted in the creation of gold nanoparticles with distinctly different shapes, sizes and colours in each sample.

They also discovered that the speed of the production of the nanoparticles was connected with its maturity – the faster the nanoparticles formed, the more mature the whisky was.

The results suggest that the process could be used to develop a quick, reliable test for distillers to measure the maturity of their whiskies, reducing the need for master blenders to be involved in every step of the process.

Dr Will Peveler, of the University of Glasgow’s School of Chemistry, is the paper’s lead author. Dr Peveler said: “Age is more than just a number when it comes to whisky – the complex chemical reactions which occur in each cask make it impossible to estimate whisky’s maturity of flavour simply based on how long it’s been ageing.

“For as long as there’s been a whisky industry, distillers have been trying to find better ways to measure the maturity of individual casks to help them understand when they will be ready to use in a single malt or a mixed blend.

“What we’ve been able to do for the first time is show that the ageing-related chemistry of the whisky controls the formation of gold nanoparticles. That has allowed us to develop a unique ‘fingerprint’ not just for types of whisky we tested but also for how whiskies mature over time.

Co-author Dr Jenny Gracie, also of the School of Chemistry, added: “Currently, there are a number of other tests available to measure whisky maturity, which use specialist processes like chromatography and mass spectrometry. However, they are rarely available on the warehouse floor, and if samples have to be sent offsite for analysis, this slows everything down.

“We hope that in the future we can develop this initial finding into a quick, easy and portable kit that distillers can use to measure the maturity of their whiskies without having to send samples for time-consuming tests with specialist equipment.”

Here’s a link to and a citation for the paper,

Growth of Plasmonic Nanoparticles for Aging Cask-Matured Whisky by Jennifer Gracie, Francesco Zamberlan, Iain B. Andrews, Brian O. Smith, and William J. Peveler. ACS Appl. Nano Mater. 2022, XXXX, XXX, XXX-XXX DOI: https://doi.org/10.1021/acsanm.2c03406 Publication Date: October 6, 2022 © 2022 The Authors. Published by American Chemical Society

This paper appears to be open access.