Take an integrated approach to nutraceutical development.

Dietary herbs and fermented legumes are excellent sources of phenolic phytochemicals and have become important sources of nutraceuticals. Understanding the nutritional and therapeutic role of dietary phytochemicals is becoming very significant. Scientists at the University of Massachusetts (Department of Food Science, Chenoweth Laboratory, Amherst, MA 01003) are using the tools of biotechnology to develop improved clonal lines of dietary herbs and improved fermentation processes for dietary legumes. Their intent is to generate consistent, nontoxic and clinically relevant levels of phenolic metabolites for use as nutraceuticals.

Researchers envision a seven-step approach to the development of nutraceuticals. These steps include the development of techniques for obtaining genetically consistent botanical lines of specific targeted species so that uniform and consistent phytochemical profiles are generated for studying clinical relevancy and safety of the materials based on their structure-function relationships. Scientists already have isolated clonal phytochemical profiles from individual heterozygous seeds. This has been done using non-genetically modified (nonGMO) methods.

As a second step, researchers see the development of techniques for sustainable and organic production of selected botanicals with relevant and consistent clonal profiles. Scientists are trying to understand the role of Cicardian rhythms in regulating phytochemical synthesis for maximum clinical efficacy.

As a third step, investigators would like to develop techniques for the natural fermentation and mobilization of functionally relevant phytochemicals from genetically consistent botanicals. They are targeting the use of food-grade natural fermentation techniques to mobilize functional phytochemicals. The next step will involve developing foodgrade extraction techniques for phytochemicals as well as instrumentation methods for characterizing phytochemicals.

Researchers also plan to develop consistent food formulations based on structure-function relationships and processing variables, including phytochemical stability. Investigators are looking at synergies between botanicals and between botanical and nonbotanical foods to improve a particular aspect of one's health. Their approach also calls for developing rapid bioassays that can evaluate structure and function and for establishing a global network for multisite clinical studies.

Specific research at the University of Massachusetts is the regulation of an anti-inflammatory and antioxidant metabolite that is found abundantly in food-grade herbs from the mint family Lamiaceae, such as rosemary, thyme, oregano, spearmint and lavender. However, due to genetic heterogeneity common in these species, scientists have developed nonGMO clonal propagation techniques to isolate natural variants that have consistent levels of rosmarinic acid. Investigators are now pursuing applications research to evaluate the ability to control foodborne bacterial pathogens, as well to control and reduce infections and affect chronic infections linked to ulcer-causing Helicobacter pylori and urinary tract infection-causing Escherichia coli.

Scientists also are exploring the use of rosmarinic acid in juice and beverage systems for managing inflammatory diseases. Other areas of interest include the production and role of flavonoids in fruits and food-grade herbs, and isoflavonoids in food legumes. An additional area of study in their laboratory focuses on regulating the synthesis of L-dopa, which has implications for the diet management of Alzheimers disease.

Further information. Kalldas Shetty; phone: [phone]; fax: [phone]; email: [e-mail].