Impact of food processing on the blood cholesterol-lowering effect of cereal beta-glucan

食品加工对谷物β-葡聚糖降低血液胆固醇作用的影响

• 批准号: BB/L025272/1
• 负责人: Peter Ellis
• 金额: $ 35.68万
• 依托单位: King's College London
• 依托单位国家: 英国
• 项目类别: Research Grant
• 财政年份: 2015
• 资助国家: 英国
• 起止时间: 2015 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=BB%2FL025272%2F1
• 关键词: Impact; food; processing; blood; cholesterol

About 60% of the population have fasting blood cholesterol concentrations high enough to be a risk factor for coronary heart disease, which is responsible for the deaths of >60,000 people annually in the UK, many of which are potentially preventable with appropriate changes to diet and lifestyle. Water soluble types of dietary fibre (SDF), confer many health benefits; in particular, oat and barley beta-glucan (BG) is effective at reducing blood cholesterol and lipid concentrations and this has been recognised by European Food Safety Authority (EFSA). However, further processing of BG in foods can reduce its efficacy, and so a recommended intake of BG of at least 3 g/day requires large quantities (>100g) of unprocessed cereals such as oats and barley to be consumed daily. Most consumers would find this difficult or unpalatable, so approaches are required to incorporate BG into palatable, commonly consumed foods with demonstrable blood cholesterol and lipid lowering properties.Despite the clear health benefits of BG, its mechanisms of action are still not well understood. It has been suggested that the ability of BG to lower cholesterol is triggered by the interference of this polymer and other types of SDF with various stages of lipid digestion, thus reducing or delaying lipid uptake. This then disturbs the recycling of bile salts (bio-surfactants produced by the liver which aid lipid digestion) from the gut back into the liver. Bile salts are cholesterol derivatives, so increased production of bile salts in the liver could reduce plasma cholesterol concentrations. It is not clear which aspects of lipid digestion are affected by BG, and therefore which molecular properties are crucial for its functionality.The aim of this proposal is to determine the mechanisms of action of SDF and in particular BG on lipid digestion. Various mechanisms have been proposed, and they mostly involve the lipid digestion and transport processes. Therefore in vitro lipid digestion studies will allow us to study in detail all the different stages of lipid digestion including lipase activity and adsorption, bile salt adsorption and transport, and micelle formation and transport. The molecular and biochemical properties of BG and other other types of SDF will be determined using a range of state of the art techniques, including analytical centrifugation, and will allow us to determine which properties are important for functionality. Based on these findings, the effect of processing on BG will be studied to determine exactly why processing attenuates its ability to reduce blood cholesterol and lipids. This knowledge will then allow us to propose strategies by which SDF can be incorporated into palatable, manufactured foods and still retain their ability to reduce blood cholesterol and lipid concentrations.

大约60%的人口空腹血液胆固醇浓度高到足以成为冠心病的危险因素，这是导致英国每年超过60，000人死亡的原因，其中许多是可以通过适当改变饮食和生活方式来预防的。水溶性类型的膳食纤维（SDF）具有许多健康益处;特别是燕麦和大麦β-葡聚糖（BG）可有效降低血液胆固醇和脂质浓度，这已得到欧洲食品安全局（EFSA）的认可。然而，食物中BG的进一步加工会降低其功效，因此建议的BG摄入量至少为3 g/天，需要每天食用大量（> 100 g）未加工的谷物，如燕麦和大麦。大多数消费者会发现这很困难或不好吃，因此需要将BG掺入具有明显降低血液胆固醇和血脂特性的美味、常用食品中的方法。尽管BG具有明显的健康益处，但其作用机制仍不清楚。已经表明，BG降低胆固醇的能力是通过这种聚合物和其他类型的SDF对脂质消化的各个阶段的干扰而触发的，从而减少或延迟脂质摄取。然后，这会干扰胆汁盐（由肝脏产生的生物表面活性剂，有助于脂质消化）从肠道返回肝脏的循环。胆盐是胆固醇的衍生物，因此肝脏中胆盐的产生增加可以降低血浆胆固醇浓度。目前尚不清楚BG影响脂质消化的哪些方面，因此哪些分子特性对其功能至关重要。本提案的目的是确定SDF，特别是BG对脂质消化的作用机制。已经提出了各种机制，它们主要涉及脂质消化和转运过程。因此，体外脂质消化研究将使我们能够详细研究脂质消化的所有不同阶段，包括脂肪酶活性和吸附、胆盐吸附和转运以及胶束形成和转运。BG和其他类型的SDF的分子和生物化学性质将使用一系列最先进的技术（包括分析离心）来确定，并将使我们能够确定哪些性质对功能性是重要的。基于这些发现，将研究加工对BG的影响，以确切地确定为什么加工减弱其降低血液胆固醇和脂质的能力。这些知识将使我们能够提出策略，通过这些策略，SDF可以被纳入可口的加工食品中，并且仍然保持其降低血液胆固醇和脂质浓度的能力。

项目成果

Use of the Extended Fujita method for representing the molecular weight and molecular weight distributions of native and processed oat beta-glucans.

• DOI: 10.1038/s41598-018-29997-0
• 发表时间: 2018-08-07
• 期刊: Scientific reports
• 影响因子: 4.6
• 作者: Channell GA;Adams GG;Lu Y;Gillis RB;Dinu V;Grundy MM;Bajka B;Butterworth PJ;Ellis PR;Mackie A;Ballance S;Harding SE
• 通讯作者: Harding SE

Re-evaluation of the mechanisms of dietary fibre and implications for macronutrient bioaccessibility, digestion and postprandial metabolism.

• DOI: 10.1017/s0007114516002610
• 发表时间: 2016-09
• 期刊: The British journal of nutrition
• 作者: Grundy MM;Edwards CH;Mackie AR;Gidley MJ;Butterworth PJ;Ellis PR
• 通讯作者: Ellis PR

Processing of oat: the impact on oat's cholesterol lowering effect.

• DOI: 10.1039/c7fo02006f
• 发表时间: 2018-03-01
• 期刊: Food & function
• 影响因子: 6.1
• 作者: Grundy MM;Fardet A;Tosh SM;Rich GT;Wilde PJ
• 通讯作者: Wilde PJ

Increasing dietary oat fibre decreases the permeability of intestinal mucus.

• DOI: 10.1016/j.jff.2016.08.018
• 发表时间: 2016-10
• 期刊: JOURNAL OF FUNCTIONAL FOODS
• 影响因子: 5.6
• 作者: Mackie, Alan;Rigby, Neil;Harvey, Pascale;Bajka, Balazs
• 通讯作者: Bajka, Balazs

In vitro and in vivo modeling of lipid bioaccessibility and digestion from almond muffins: The importance of the cell-wall barrier mechanism.

• DOI: 10.1016/j.jff.2017.07.046
• 发表时间: 2017-10
• 期刊: Journal of functional foods
• 影响因子: 5.6
• 作者: Grassby T;Mandalari G;Grundy MM;Edwards CH;Bisignano C;Trombetta D;Smeriglio A;Chessa S;Ray S;Sanderson J;Berry SE;Ellis PR;Waldron KW
• 通讯作者: Waldron KW