Veg for health! Polyphenol enriched snack foods to reduce glycaemic responses and drive changes in the microbiota

蔬菜有益健康！

• 批准号: 2245484
• 金额: --
• 依托单位: University of East Anglia
• 依托单位国家: 英国
• 项目类别: Studentship
• 财政年份: 2019
• 资助国家: 英国
• 起止时间: 2019 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=studentship-2245484
• 关键词: Veg; health; Polyphenol; enriched; snack

Polyphenols have a range of potential health benefits, but little is known about the interaction of these molecules with dietary fibre, and how this alters digestion in the small intestine and the composition of the gut microbiota. Using state-of-the-art processing facilities at PesiCo polyphenol enriched snacks with high fibre will be manufactured, using innovative manufacturing techniques. These snacks will then be used in advanced models of human digestion based on biochemical models and cell culture systems to measure polyphenol release in the GI tract, and the effect this has on starch digestion through amylase and sucrase-isomaltase, as well as sugar adsorption through SGLT-1 and GLUT2. Initially aiming to understand how polyphenols and dietary fibre can be combined in a complex food to reduce glycaemic response. Secondly using a chemostat based model of the human colon to investigate the influence of polyphenols and fibre on the gut microbiota. This will involve 16S sequencing to analyse the microbial community as well as use of LC-MS to identify microbial fermentation products of polyphenols. This information will be used to design food products which have defined health benefits, through controlling food structure and bioactive content to control starch digestion and influence the microbiota.

多酚具有一系列潜在的健康益处，但人们对这些分子与膳食纤维的相互作用以及这如何改变小肠的消化和肠道微生物群的组成知之甚少。PesiCo将使用最先进的加工设备，采用创新的生产技术生产富含多酚的高纤维零食。然后，这些零食将用于基于生物化学模型和细胞培养系统的人类消化高级模型中，以测量胃肠道中的多酚释放，以及通过淀粉酶和蔗糖酶-异麦芽糖酶对淀粉消化的影响，以及通过SGLT-1和GLUT 2对糖的吸附。最初的目的是了解多酚和膳食纤维如何结合在一个复杂的食物中，以减少血液反应。其次，使用基于恒化器的人类结肠模型来研究多酚和纤维对肠道微生物群的影响。这将涉及16 S测序来分析微生物群落，以及使用LC-MS来鉴定多酚的微生物发酵产物。这些信息将用于设计具有明确健康益处的食品，通过控制食品结构和生物活性含量来控制淀粉消化和影响微生物群。