Kainic acid in the seaweed Palmaria palmata (dulse)
ABSTRACT Twenty samples of the seaweed Palmaria palmata (dulse) purchased mainly from commercial Internet shops on the European market were analysed by a liquid chromatograph coupled with a tandem mass spectrometer method for the content of kainic acid, a naturally occurring neurotoxic compound in P. palmata. Kainic acid levels in the samples ranged widely from trace levels to approximately 560 μg g−1 dry weight.
Risk–benefit assessment of seaweed Allergenicity risk assessment of novel protein
Abstract As the world population rapidly grows, there is a clear need for alternative food sources, particularly for the provision of protein. Seaweed is one such alternative source of protein that requires greater investigation. In this context, a working programme within the European Food Risk Assessment (EU‐FORA) Fellowship Programme framework was developed at National Food Institute – Technical University of Denmark. This Programme is an initiative of the EFSA with the aim to build a European risk assessment community. The purpose of this technical report is to describe the activities in which the fellow was involved. As part of the Research Group for Risk–Benefit, the fellow performed a risk–benefit assessment of seaweed Palmaria palmata gaining an in‐depth expertise in all the steps. The health impact of Palmaria palmata consumption was estimated, considering its high nutritional value but also highlighting concerns towards some components. Simultaneous to the work on the risk–benefit, the fellow also worked within the Research Group for Food Allergy, specifically on the allergenicity risk assessment of a plant‐based novel protein (seaweed protein) using different laboratory assays. Seaweed protein digestibility was assessed, and its digestion products were characterised and assessed for immunogenicity. Finally, the fellow collaborated with the Research Group for Microbial Biotechnology and Biorefining in the development of a novel food (alfalfa protein) application dossier to be submitted to EFSA, gaining expertise in the risk assessment of a novel food. In conclusion, the present working programme, together with additional activities and training provided by different institutions, enabled the fellow to gain a broader perspective in food safety, particularly concerning seaweed, novel foods and the safety assessment of novel proteins.
Lake Muzahi, Rwanda: limnological features and phytoplankton production
Lake Muhazi, a small lake of Rwanda (East Africa) was studied from 1986 to 1990. A dramatic decrease of the catch of Oreochromis niloticus (350 T y−1 in the fifties vs 30 T y−1 in 1982) suggested a loss of productivity or overfishing. In the same period, other ecological changes occurred: the submerged macrophytes regressed and there was a decrease in Secchi depth (0.65 m in 1987 vs 1.5 m in the fifties). Compared to other lakes of the same area, the plankton production seemed low. The results of the present study characterize lake Muhazi as a shallow lake with a rather unstable diurnal stratification and with slight differences in mixing regime between its eastern, deepest part and its western, shallowest part. Secchi disk depth does not vary seasonally to a large extent. The water has a rather high mineral content (conductivity of about 500 µS cm−1 at 25 °C) and low concentrations of dissolved N and P, except in the hypolimnion, where NHinf4sup+-N can be high.Two species, Microcystis aeruginosa and Ceratium hirundinella, account for most of the phytoplankton biomass, which is about 50–80 mg chlorophyll a m−2 in the euphotic zone, usually with little seasonal variation. Daily gross production estimates amount to about 6 to 9.5 g O2 m−2 d−1 with a significant difference between the two parts of the lake. Data on C:N and C:P ratio in the phytoplankton suggest that some N deficiency might occur in the eastern part. Moreover, the Zm:Zc ratio could also lead to rather low net production rates (0.21–0.25 d−1 for a mixed layer of 4 m)In conclusion, the primary production of lake Muhazi is medium for African lakes and the hypothesis that decreased planktonic production could account for a reduced fish production should be discarded. Whereas the present yield of the fishery is only 20 kg ha−1 y−1, the yield estimated from primary production ranges between 46 and 64 kg ha−1 y−1. This could be reached through proper management. Finally, some hypotheses are given to explain the ecological changes which occurred in the lake.