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Bread: from research to patent creation

By Cristina Bastos On 13 December, 2018 2018 | Research and Advanced Education Comments Off on Bread: from research to patent creation Tags: tile

Patent Registration

PT 109262 – Bread with high resistant starch content and its production method

In 2010, following a Degree in Pharmaceutical Sciences and a Master’s Degree in Food Technology/Quality, Olga Amaral joined the Doctoral Programme in Metabolic Diseases and Food Behaviour, Health Science and Technology Branch, specialisation in Nutrition, at the Faculty of Medicine of the University of Lisbon.

She has been working as an Assistant Professor at the Polytechnic Institute of Beja for more than 25 years in the areas of food, microbiology and nutrition, and chose the transversality of these subjects as the focus of her PhD thesis, which was presented in 2016.

Chronic diseases such as obesity, diabetes mellitus, cardiovascular disease, high blood pressure, among others, have become one of the most common causes of morbidity and mortality worldwide. These diseases result, to a large extent, from major lifestyle changes, including diet and inactivity. Functional foods, which have physiological health benefits, in addition to their nutritional value, are currently highly sought after by consumers as a supplement to healthy eating.

In this context, the scientific community has shown particular interest in the functional properties of resistant starch (RS), as it has been associated with physiological benefits, especially in pathologies such as intestinal diseases, diabetes, cardiovascular disease, obesity, and osteoporosis. The fact that not all starch is hydrolysed and absorbed by the human body has only relatively recently become known (1980s). This starch works as a dietary fibre and increasing its content in food is one of the ways to make food more interesting from a nutritional standpoint.

Despite being a basic foodstuff and one of the most important sources of carbohydrates in the Portuguese diet, bread has small amounts of RS. According to some studies, it is possible to promote the formation of RS during the manufacturing process, introducing changes in the formula, baking and storage conditions. Therefore, Olga Amaral the main purpose of the studies she carried out during the various stages of her work was to study the impact of the intake of bread with a high RS content, developed by optimising the manufacturing process, on the glycaemic and insulin response and on satiety in non-diabetics.

There were numerous tests focused on changing bread-manufacturing conditions in order to understand what increases its resistant starch content. The result of optimising the manufacturing process was a bread whose resistant starch content is three times higher than in ordinary bread. Then there was a clinical trial with 37 volunteers that proved the physiological benefits of this formulation. This bread with a high starch content induces a significantly lower glycaemic response than ordinary bread, has a lower Glycaemic Index (60), and induces greater satiety, meaning that smaller portions ad libitum will be consumed.

The title of the thesis is “Bread with high resistant starch content: technological development and in vivo study.” In addition to scientific articles in journals, this work resulted in the registration of National Invention Patent No. 109262 at the National Institute of Industrial Property in 2018, and the Polytechnic Institute of Beja, where the research was developed, is the owner of the Invention. The other inventors of this patent are Professor Catarina de Sousa Guerreiro and Professor Marília Lopes Cravo, both from the Faculty of Medicine of the University of Lisbon.

The next step will be to present the product to bakery companies in order to start manufacturing it and offering it to consumers. From the research standpoint, it will be interesting to test the bread for longer periods of time and among populations with specific pathologies, such as diabetes.

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Index – News # 85 | dec. 2018
 Christmas Routines
 Fausto Pinto assume presidência do CAML
 Ana Almeida assume novos cargos na Sociedade Europeia de Cardiologia
 O Bolo Rei antes do Natal
 The Health Minister visits the Hospital Santa Maria and inaugurates innovative equipment
 On the last School Board of 2018
 Fausto J. Pinto chosen as President-Elect of the World Heart Federation
 Prof. Doutor Rui Tato Marinho é o novo diretor do Serviço de Gastrenterologia e Hepatologia do Hospital de CHULN
 Leonor Parreira – of Soul and Grounds
 Professor Madalena Patrício – a life at the service of Medical Education
 Research Celebration Day
 Convívio de Natal da Casa do Pessoal da FMUL
 Alcoholism Prevention by Frederico Rosário Frederico Rosário at the top of the list of articles in its category.
 Cases of advanced stage heart failure now have a special unit in the Hospital Pulido Valente
 Encontro Anual do Projecto Twinning H2020 “Neurologic and Psychiatric Disorders: from synapses to networks”
 Bread: from research to patent creation
 Publicações Científicas (FMUL/HSM/IMM) novembro – dezembro 2018
 Promovendo a Ciência – Resultados dos Concursos GAPIC 2018
 Luisa Lopes distinguished by SCML in Neuroscience
 Students’ Association’s Christmas Projects
 Christmas message
 invisible” professions at the Hospital of Santa Maria
 Nádia and Beatriz Christmas
 Christmas has come to the Paediatric Department
 Visita Guiada ao Património da Faculdade de Medicina
 2019 Meeting of the Portuguese Society of Gastroenterology
 Mentoria Profissional
 Sociedade Portuguesa de Neurociências 2019 marca encontro na FMUL
 Concerto Ano Novo 5 Janeiro 2019
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100 AnosPropriedade e Edição: Faculdade de Medicina da Universidade de Lisboa NIPC: 502662875  Periodicidade: Mensal  Diretor: Prof. Doutor Fausto J. Pinto Conselho Editorial: Prof. Doutor Fausto J. Pinto, Profª. Doutora Ana Sebastião, Prof. Doutor Mamede de Carvalho, Prof. Doutor António Vaz Carneiro, Prof. Doutor Miguel Castanho, Dr. Luís Pereira  Equipa Editorial:  Ana Raquel Moreira, Cristina Bastos, Isabel Varela, Joana Sousa, Maria de Lurdes Barata, Rui Gomes, Sónia Teixeira  Colaboração:  Gabinete de Relações Públicas, Internacionais e Comunicação  Versão Inglesa: AP|PORTUGAL- Language Services  Conceção: Metatexto, Lda. e-mail: news@medicina.ulisboa.pt  Sede do Editor e Sede da Redação: Avenida Prof. Egas Moniz, 1649-028 Lisboa Estatuto Editorial Anotado na ERC 

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