The consumption of seaweed isolates (such as alginate) has been shown to successfully reduce energy intake and modulate glycaemic and cholesterolaemic responses. To date, the effect of adding whole seaweed to bread has not been widely investigated. This study aims to investigate the acceptability of Ascophyllum nodosum enriched bread, and measure its effect on energy intake and nutrient absorption in overweight, healthy males. Results from the acceptability study, (79 untrained sensory panellists) indicated that it is acceptable to incorporate seaweed (Ascophyllum nodosum) into a staple food such as bread when up to 20g are added to a 400g wholemeal loaf. A single blind cross over trial (n=12 males, aged 40.1±12.5 years; BMI 30.8±4.4 kg/m2) was used to compare energy intake and nutrient uptake after a breakfast meal using the enriched bread against the control bread. Consumption of the enriched bread led to a significant reduction (16.4%) in energy intake at a test meal 4 hours after breakfast. Differences between treatment arms for area under the curve, peak values, and time of peak for blood glucose and cholesterol were not significant. Further investigation of potential mechanisms of action is warranted. Here in we present, for the first time, that energy intake can be significantly reduced following the consumption of Ascophyllum nodosum enriched bread compared to a control (standard wholemeal) bread. To date, no research has been conducted on the inclusion of whole seaweed in bread and its effect on energy intake, although some work has been published using seaweed isolates such as alginate (Wolf et al., 2002; Williams et al., 2006;Paxman et al., 2008; Hoad et al., 2004; Mattes et al., 2007). We describe how the consumption of bread enriched with Ascophyllum nodosum at breakfast, reduced energy intake at a test meal 4 hours later with no apparent effect on glucose, cholesterol, hunger or fullness. Results from this study suggest that the consumption of whole seaweed may be beneficial in reducing short term energy intake, presenting an attractive option for weight loss or weight maintenance. In light of the rising levels of overweight and obesity, manipulating the satiating capacity of food may prove beneficial in the control of food intake, and potentially therefore, weight regulation. With this in mind, we believe this article will be of significant interest to the wider scientific community, particularly to readers of Appetite. This research was approved via the appropriate University ethics procedures (reference number CFI/2009/RE06).This manuscript has been prepared in line with the 'Guide for Authors' published on the journal website. I hereby affirm that the content of this manuscript is original. Furthermore, it has been neither published elsewhere fully or partially in any language nor submitted for publication (fully or HighlightsWe investigate the acceptability of Ascophyllum nodosum enriched bread.We measure the effect of A. nodosum enriched bread on markers of appetite.A. nodosum e...

Abstract:To our knowledge the cheese industry both Nationally and Internationally, is aware of the loss in colour of pre-packaged internally mould ripened blue cheeses (e.g. The American blue cheese AMABlu -Faribault Dairy Company, Inc.); however, after reviewing data published to date it suggests that no work has been undertaken to explain why this phenomenon is occurring which makes the work detailed in this paper novel. The amount and vivid colour of blue veins of internally mould ripened cheeses are desirable quality characteristics. It is therefore important that there is a sufficient amount of veining and that it maintains its blue appearance to be appealing to consumers therefore leading to maximised sales potential and profit for the manufacturing company.The work undertaken in this study determined that the factors for optimum in vitro growth of Penicillium roquefortii (strain PRB6) were: a temperature of 20 °C ± 1 °C, pH of 6.0 ± 0.1, and a relative humidity of 70 %. Optimum in vitro growth mimicking the conditions typically found in pre-packed blue cheeses, and using 06/09/2010Page 2 of 14 lactose as the sole carbon source, was facilitated by a gas mixture of 5 % Oxygen/0 % carbon dioxide/balance nitrogen).Further in vitro studies have also shown that the increasing 'in pack' carbon dioxide concentration not only depresses the growth of P roquefortii but also affects immature conidiospore pigmentation (no effect has been seen on mature conidiospore pigmentation).The implications of this study suggest that the majority of pre-packed internally mould ripened blue cheeses on sale in supermarkets are packaged in inappropriate materials. For some cheeses (e.g. the Roquefort-type cheeses) this is not an issue since these are packed in a much more mature state and some loss of veining colour is not appreciably noticeable; however, for less mature cheeses (i.e. those intended to continue maturing 'in-pack') any loss in colour has a significant impact on the cheese as well as on consumer perception.

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