Evaluating the impact of combinations of dietary fibres on digestive tolerance

学生奖学金战略优先领域：基础生物科学支撑健康关键词：纤维消化耐受性食物肠道功能摘要：在饮食中加入更多的纤维是人口的关键饮食建议，因为纤维调节食欲，有助于体重管理和降低慢性疾病的风险。开发高纤维含量和低蔗糖含量的食品，如零食，是改善纤维摄入量的可行方法。仅通过饮食难以实现高纤维消费，增加高纤维食物和补充剂的摄入会导致肠道耐受性差。了解不同纤维对人体胃肠道的综合影响将有助于指导制造商选择最佳纤维，以保持肠道健康，同时减少热量。该项目将使用体外人体发酵模型和体内人体研究的新组合，结合理化测量，研究膳食纤维成分对消化的影响，与其他膳食成分的相互作用，包括蔗糖和肠道微生物群功能及其对消化耐受性的影响。还将与埃里奥特瓦特大学合作，使用振荡和剪切流变仪研究不同纤维混合物和食品体系的流变学。

Studentship strategic priority area: Basic Bioscience Underpinning HeathKeywords: Fibre digestive tolerance food gut functionAbstract: The incorporation of more fibre in the diet is a key diet recommendation for the population because fibre modulates appetite, contributes to weight management and reduces risk for chronic disease. Developing food products such as snacks with high fibre content and low sucrose load is a viable way to improve fibre intake. High fibre consumption is difficult to achieve through diet alone and increasing ingestion of high fibre foods and supplements can result in poor gut tolerance. Understanding the combined impact of different fibres on the human GI tract will help guide manufacturers in selecting the best fibres for maintaining gut health while reducing calories.This project will use a novel combination of in vitro human fermentation models and in vivo human studies combined with physicochemical measurements to investigate the influence of dietary fibre composition on digestion, interaction with other dietary components, including sucrose and gut microbiota function and its impact in digestive tolerance. The rheology of different fibre mixtures and food systems using oscillatory and shear rheometry will also be investigated in collaboration with Heriot Watt University.