Emulsion structure: a novel mechanism of delivering fatty acids to regulate gut function and satiety.

乳液结构：一种输送脂肪酸以调节肠道功能和饱腹感的新机制。

• 批准号: BB/I022325/1
• 负责人: Peter Wilde
• 金额: $ 55.13万
• 依托单位: Quadram Institute
• 依托单位国家: 英国
• 项目类别: Research Grant
• 财政年份: 2011
• 资助国家: 英国
• 起止时间: 2011 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=BB%2FI022325%2F1
• 关键词: Emulsion; structure; novel; mechanism; delivering

Obesity and associated conditions, such as cardiovascular disease, type II diabetes and some cancers, are one of the greatest challenges facing the health of the UK population. This is due to a combination of dietary and lifestyle factors. If our physical activity is decreasing, then so should dietary energy intake. However, several factors make it difficult for us to restrict our food intake, including:- evolutionary pressure to consume excess food, the constant, year-round availability and choice of cheap, convenient and desirable, high energy foods. It is therefore unsurprising that many individuals find it difficult to restrict their food intake. As a consequence, there has been much recent interest in designing foods which reduce appetite or promote satiety as an aid to control dietary intake and prevent the onset of obesity. However, to date there have been no effective foods developed that can reduce body weight in humans. Designing foods which target physiological mechanisms controlling appetite may provide a novel way of treating obesity. This project is based on the principle that slowing fat digestion will stimulate hormone secretion from the gut that reduce appetite as follows:- - Normally, most nutrients are absorbed in the first section of the small intestine (the duodenum). - Large or difficult to digest meals allow some nutrients to travel to the end of the small intestine (the ileum) - These nutrients stimulate cells in the wall of the ileum to secrete appetite suppressing hormones. - These hormones slow down digestion and reduce hunger. We will test the hypothesis that inhibiting fat digestion in rationally designed emulsions to deliver specific types of fat to the lower small intestine, will reduce appetite. We do not wish to stop fat digestion completely, as this can lead to side effects such as fatty diarrhoea (steatorrhea). We have already shown that we can slow fat digestion in the laboratory by coating the surface of fat droplets with plant lipids (galactolipids) or enzyme treated milk proteins. These molecules make surface of the fat droplets in emulsions, resistant to the processes involved in fat digestion. We now want to apply these findings to human studies so we can determine how these molecules work and measure their effects on lipid digestion, hormone release, and food intake. Our main objectives are: 1. Determine which specific lipid molecules are the most effective at stimulating hormone secretion. 2. Design model emulsion systems which both delay fat digestion, and deliver certain types of lipid to the lower small intestine in model systems. 3. Quantify the outcomes on healthy human volunteers by measuring lipid digestion rates, gut hormone release and appetite levels. The emulsions will be designed and undergo in vitro digestions at the Institute of Food Research based on over 20 years research experience in food emulsions and interfaces. Measurements of gut hormone secretion will be undertaken at Imperial College London, whose researchers are one of the leading groups in the world on gut hormones. The digestion of fats in humans will be determined at the Scottish Universities Environmental Research Centre in Glasgow, a leading centre in its field. Experiments determining the effects satiety in humans will be performed in conjunction with the world renowned department of psychology at the University of Leeds. This project will determine the design principles involved in formulating a wide variety of foods, including everyday, desirable foods with true, verifiable, satiety promoting properties that will benefit all sectors of the population. The research would lead to further, longer term projects to verify that such foods have utility in long term weight control.

肥胖及其相关疾病，如心血管疾病、二型糖尿病和某些癌症，是英国人口健康面临的最大挑战之一。这是由于饮食和生活方式因素的综合作用。如果我们的体力活动在减少，那么饮食能量摄入也应该减少。然而，有几个因素使我们很难限制我们的食物摄入，包括：-消耗过量食物的进化压力，持续的，全年的可用性和选择廉价，方便和理想的高能量食物。因此，许多人发现很难限制他们的食物摄入量也就不足为奇了。因此，最近人们对设计减少食欲或促进饱腹感的食物很感兴趣，以此来帮助控制饮食摄入和预防肥胖的发生。然而，到目前为止，还没有开发出有效的食物来减轻人类的体重。设计以控制食欲的生理机制为目标的食物可能为治疗肥胖提供一种新的途径。这个项目的原理是，减缓脂肪消化会刺激肠道分泌激素，从而降低食欲，原理如下：——通常情况下，大多数营养物质是在小肠的第一段（十二指肠）吸收的。-大的或难以消化的食物允许一些营养物质到达小肠末端（回肠）-这些营养物质刺激回肠壁的细胞分泌抑制食欲的激素。-这些激素减缓消化，减少饥饿感。我们将检验这样一种假设，即通过合理设计的乳剂抑制脂肪消化，从而将特定类型的脂肪输送到小肠下部，从而降低食欲。我们不希望完全停止脂肪的消化，因为这会导致脂肪腹泻（脂肪漏）等副作用。我们已经证明，通过在脂肪滴表面涂上植物脂（半乳糖脂）或经酶处理的乳蛋白，我们可以减缓脂肪的消化。这些分子构成乳剂中脂肪滴的表面，抵抗脂肪消化过程。我们现在想把这些发现应用到人体研究中，这样我们就可以确定这些分子是如何工作的，并测量它们对脂质消化、激素释放和食物摄入的影响。我们的主要目标是：1。确定哪些特定的脂质分子在刺激激素分泌方面最有效。2. 设计模型乳剂系统，既延迟脂肪消化，又将某些类型的脂质输送到模型系统的小肠下部。3. 通过测量脂质消化率、肠道激素释放和食欲水平，量化健康人类志愿者的结果。乳剂的设计和体外消化将由食品研究所根据20多年来在食品乳剂和界面方面的研究经验进行。肠道激素分泌的测量将在伦敦帝国理工学院进行，该学院的研究人员是世界上肠道激素研究的领先团队之一。人类对脂肪的消化将在格拉斯哥的苏格兰大学环境研究中心进行测定，该中心是该领域的领先中心。确定饱腹感对人类影响的实验将与世界著名的利兹大学心理学系联合进行。该项目将确定制定各种食品的设计原则，包括具有真实，可验证，促进饱腹感的日常食品，这些食品将使所有人群受益。这项研究将导致进一步的长期项目，以验证这些食物在长期体重控制方面的效用。

项目成果

Impact of cell wall encapsulation of almonds on in vitro duodenal lipolysis.

杏仁的细胞壁封装对体外十二指肠脂解的影响。

• DOI: 10.1016/j.foodchem.2015.04.013
• 发表时间: 2015-10-15
• 期刊: Food chemistry
• 影响因子: 8.8
• 作者: Grundy MM;Wilde PJ;Butterworth PJ;Gray R;Ellis PR
• 通讯作者: Ellis PR