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Plans and Prospects
for the Fooyin University
Health Food Research
and Certification
and Development Center
Written by I Shu·Ling Hsieh, Director, Depart~me~.to.~ Nutritiol,l .~nd I
Health Science, Fooyin,University .
With the increasing awareness of the need for healthy living and a diversified food market, both local and international health foods have begun to appear on the market. However, the varying quality of health food may cause confusion for consumers. At present, there are many products sold through multiple layers of distributors so it is important that, whether the product is imported or locally produced, it obtains a health product certification that consumers can recognize. Unlike general food products, what is called "health food" is subject to strict scientific approval and certification by the DOH.
With the support of the University, the Department of Nutrition and Health Science established the Fooyin University Health Food Certification and Research and Development Center." The department's full·time membersHu Chun-Yi, Wu Ming-Hsiu, Li Cheng-Ta, Chang Yueh-Pung and lare responsible for planning and coordinating with the university to establish the certification center in the shortest time possible. In addition to integrating the specializations of the Department of Nutrition and Health Science faculty, the center will also facilitate academic collaboration with academics from other departments, other universities and vendors.
The Health Food Certification and Research and Development Center gets its start from the current research achievements of the Nutrition and Health Science Department. The Research and Development part of the center has two primary focuses. First, it will develop health food from probiotics. Various live probiotic products are available on the market,
IipJ wit
health benefits since the secondary metabolites of probiotics also carry health benefits. Since these secondary metabolites are not intact living organisms, they have great potential in health food preservation and food process applications.
Furthermore, certain health benefits of probiotics can be enhanced to increase the competitiveness of the products, and we have developed novel health beneficial active substances from the secondary metabolites of probiotics. The results of in vitro studies show that this active substance is capable of regulating immune function , which finding helps to explain why probiotics have health benefits. The product has also been tested on mice for its ability to inhibit colitis, and we have also found that the by products of probiotics is able to stabilize blood glucose, an additional health benefit not found in common probiotic products. In the future, we will develop a complete evaluation method for immune function regulation, testing for other beneficial effects of the productions from probiotics in vivo. A renowned Taiwan food products manufacturer is working with us on some fermented food products that will use the evaluation model we developed to test the potential of the new products in health food development.
The second focus
Development is to develop health food products from natural plants. The natural plants in environment may have
substances, and many
university are experts in this area. For example, Gynura bicolor (Roxb .), a
consumed in Taiwan and
the regions of Yun-Lin , Chia-Vi, and Vi-Lan, has become one of the new
of Research and our beneficial active staff members at the common vegetable mostly cultivated in plants that the
fOl ch in blc ex oc ao th. m( m~
We
re fur lip th bi(m
l
(p17
•
•
government encourages
balance the quantities of ve~Jeu_
for its anti-inflammatory, analgesic
supplement properties, and it has a significant
eft'ee't
in postpartum recovery. The preliminary results from
the research team's studies of this plant to date include the finding that the ethanol and alcohol Gynura bicolor extract has an effect on lowering inflammation on the mice macrophage cell culture (RAW 624.7) induced by polylipopolysaccharide (LPS). The mechanism associated with the effects of the ethanol and alcohol Gynura bicolor extract could significantly regulate the iNOS and COX-2 gene expression by inflammation and pain molecular
markers NO and PGE2. Moreover, one study used
an experimental model of feeding a high fat, high
cholesterol diet to induce arteriosclerosis and hyperlipemia in Syrian hamsters in order to investigate the effects of different polarities of the Gynura bicolor ethanol and alcohol extract on blood lipid and blood adhesion molecules. After feeding
with Gynura bicolor water extract for 12 weeks, we
found no effect on liver function or other growth characteristics, but there was a significant decrease in TC, TG and LDL cholesterols in the hamsters'
blood. In the liver biopsy, the Gynura bicolor water
extract showed significant reduction in the
occurrence of fatty liver in the hamsters; thoracic
aorta samples also showed significant reduction in the expression of the vascular cell adhesion molecule (VCAM-1) and the intracellular adhesion
molecule (ICAM-1). The effects of Gynura bicolor
water extract on the LCAT, ACAT and HMG-CoA
reductase protein expression of the liver will lead to further understanding
lipid regulation. Future
the health benefits of
bicolor extracts on lowering blood
metabolic syndrome) and boosting
(prevention of anemia), and product
.
.
.
- -
..
-
..
important goal that we are working toward with great ;
-
.. .
of Nutrition and Health Science Green Technology Research Center of Medical TechnologyThe Health Food Products Certification and Research and Development Center will be actively involved in certifying health food products. Currently, in cooperation with the Dong Yuan Biotechnology Co. Ud, the university is in the clinical trial phase of a lappa health food product. The functional evaluation certification of health food usually requires laboratory animal models, so the University has planned a standard laboratory animal center and has devoted extensive labor and funding to the center in the hope of accelerating the university's research conditions and practices. The Health Food Products Research and Certification and Development Center will first establish the protocols for evaluating the efficacy of health food publicized by the Department of Health (Taiwan), and then conduct evaluation studies for industries. The facilities of the laboratory animal center will assist in developing novel health food efficacy evaluation protocols and targets, such as a disease model. Therefore, more functions in health food products will be discovered and will also be applied to the cooperation between academia and industry.
The annual investment in the developing biotechnology industry in Taiwan, including agricultural biotech, health food, biomedical material, biotech in environmental protection, and biotech service, is approximately 10 billion New Taiwan Dollars; the health food industry accounts for approximately 7 billion New Taiwan Dollars, making it the leading industry among the nation's developing biotech industries. Gaining a share of and cultivating our competitiveness in the health food trend is an
Department Department
