The Mouth - Gut - Brain Model

口-肠-脑模型

• 批准号: BB/P023916/1
• 负责人: Lisa Methven
• 金额: $ 19.26万
• 依托单位: University of Reading
• 依托单位国家: 英国
• 项目类别: Research Grant
• 财政年份: 2017
• 资助国家: 英国
• 起止时间: 2017 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=BB%2FP023916%2F1
• 关键词: Mouth; Gut; Brain; Model

Obesity and associated conditions such as type 2 diabetes and cardiovascular disease are major global health concerns. A contributing factor is overconsumption of energy dense foods, rich in fat and sugar, driven by our hedonic and physiological desire to consume energy rich foods. One approach has been to reduce the energy content of foods whilst retaining the sensorial quality. The food industry has developed a wide range of healthier products. In order for these products to be successful, consumers must continue to purchase and consume them. However, recent studies have suggested that reducing the energy content of a food may have unintended consequences. Specifically, if a food looks, and tastes like it is rich in nutrients, the gut and brain systems prepare to expect a high energy intake. If this does not happen, as in the case of a reduced calorie food, the brain appears to induce hunger signals that drive the individual to overconsume at subsequent meals (rebound hunger), resulting in an increased calorie intake, thus negating the whole effect of consuming the reduced calorie food. This leads to consumer dissatisfaction with these products, and potentially to imbalances in appetite and hunger hormones that often cause rapid weight gain following periods of dieting.Therefore we need to rethink how reduced calorie foods can be used more effectively to control energy intake. To do this, we need to understand the relationship between how we sense foods, how we digest and absorb the nutrients and how the brain responds to these processes and controls subsequent appetite signalling. This Mouth-Gut-Brain system is key to controlling our appetite and energy intake. The aim of this project is to understand how the mismatch between sensory properties and nutrient intake of food controls our appetite and rebound hunger. The key question we aim to address is, by how much can the energy content of a food be reduced before rebound hunger and overconsumption occurs? The key impact will be our ability to modify reformulated foods to reduce the gap between sensory and nutrient signals in order for reduced-energy alternatives to satisfying and not result in subsequent over-consumption.This project will focus on fat, as fat has the highest energy content, and the sensory properties of low fat foods are challenging for both consumers and the food industry. We will investigate the impact of reducing the fat content of foods by determining how the sensory properties control consumer expectations of satiety (feeling of "fullness"), and measure how much we can reduce fat content before consumers develop rebound hunger and overconsume at a subsequent meal.Using this information we will design a more realistic food where the structure, physical behaviour and sensory properties are closely matched, but with a range of fat contents and fat type, to carefully control how much fat is "sensed" and how much is absorbed. We will measure how the appetite response of these foods controls the consumption of food in a following meal; and study differences between individuals who are sensitive or insensitive to fat content in foods. This will determine how much we can alter the sensory and fat content of food and still maintain an overall reduction in energy across subsequent meals. Results will provide valuable information on how mouth-gut-brain signalling fundamentally controls appetite, and begin to unravel why different individuals may be more susceptible to rebound hunger following the consumption of reduced calorie foods. The research will also enable us to define a broader research programme to investigate mouth-gut-brain interface that will study in more detail variations between individual responses, and the biological mechanisms behind our behavioural measures (such as gut hormone levels).Knowledge generated will enable better approaches to reduced calorie foods that are more effective at reducing energy intake in the longer term.

肥胖和相关疾病，如2型糖尿病和心血管疾病是全球主要的健康问题。一个促成因素是过度消费能量密集的食物，富含脂肪和糖，由我们的享乐和生理欲望驱动，消费富含能量的食物。一种方法是减少食物的能量含量，同时保持感官质量。食品工业已经开发出了一系列更健康的产品。为了使这些产品获得成功，消费者必须继续购买和消费它们。然而，最近的研究表明，减少食物的能量含量可能会产生意想不到的后果。具体来说，如果一种食物看起来和尝起来都富含营养，肠道和大脑系统就会准备好摄入高能量。如果没有发生这种情况，就像在低热量食物的情况下，大脑似乎会诱导饥饿信号，驱使个体在随后的膳食中过度消费（反弹饥饿），导致卡路里摄入量增加，从而抵消了消费低热量食物的整体效果。这导致消费者对这些产品的不满，并可能导致食欲和饥饿激素的不平衡，这通常会导致节食后体重迅速增加。因此，我们需要重新考虑如何更有效地使用低热量食品来控制能量摄入。要做到这一点，我们需要了解我们如何感知食物，我们如何消化和吸收营养物质以及大脑如何对这些过程做出反应并控制随后的食欲信号之间的关系。这个口-肠-脑系统是控制我们食欲和能量摄入的关键。该项目的目的是了解食物的感官特性和营养摄入之间的不匹配如何控制我们的食欲和饥饿感。我们要解决的关键问题是，在饥饿反弹和过度消费发生之前，食物的能量含量可以减少多少？关键的影响将是我们能够修改重新配制的食品，以减少感官和营养信号之间的差距，以减少能量的替代品，以满足和不导致随后的过度消费。该项目将集中在脂肪，因为脂肪具有最高的能量含量，和低脂食品的感官特性是具有挑战性的消费者和食品工业。我们将通过确定感官特性如何控制消费者对饱腹感的期望来研究减少食品中脂肪含量的影响（“饱腹感”），并测量我们可以在消费者产生反弹饥饿感和在随后的一餐中过度消费之前减少多少脂肪含量。利用这些信息，我们将设计出结构、物理行为和感官特性紧密匹配的更真实的食品，但有一系列的脂肪含量和脂肪类型，以仔细控制多少脂肪是“感觉”和多少是吸收。我们将测量这些食物的食欲反应如何控制下一餐的食物消耗;并研究对食物中脂肪含量敏感或不敏感的个体之间的差异。这将决定我们可以在多大程度上改变食物的感官和脂肪含量，并在随后的膳食中保持能量的整体减少。结果将提供有关口-肠-脑信号如何从根本上控制食欲的宝贵信息，并开始解开为什么不同的人在食用热量减少的食物后更容易出现饥饿反弹。这项研究还将使我们能够确定一个更广泛的研究计划，以调查口-肠-脑界面，更详细地研究个体反应之间的差异，以及我们行为措施背后的生物机制（例如肠道激素水平）。所产生的知识将使我们能够更好地减少热量食物，更有效地减少长期能量摄入。

项目成果

Assessment of Lingual Tactile Sensitivity in Children and Adults: Methodological Suitability and Challenges.

• DOI: 10.3390/foods9111594
• 发表时间: 2020-11-03
• 期刊: Foods (Basel, Switzerland)
• 作者: Appiani M;Rabitti NS;Methven L;Cattaneo C;Laureati M
• 通讯作者: Laureati M

The Mouth-Gut-Brain model: An interdisciplinary approach to facilitate reformulation of reduced fat products

口-肠-脑模型：促进减脂产品重新配制的跨学科方法

• DOI: 10.1111/nbu.12392
• 发表时间: 2019
• 期刊: Nutrition Bulletin
• 影响因子: 3.3
• 作者: Yeomans M

Individual differences in oral tactile sensitivity and gustatory fatty acid sensitivity and their relationship with fungiform papillae density, mouth behaviour and texture perception of a food model varying in fat

口腔触觉敏感性和味觉脂肪酸敏感性的个体差异及其与不同脂肪食物模型的菌状乳头密度、口腔行为和质地感知的关系

• DOI: 10.1016/j.foodqual.2020.104116
• 发表时间: 2021
• 期刊: Food Quality and Preference
• 影响因子: 5.3
• 作者: Zhou X