Whey as a functional food ingredient for the regulation of short-term food intake and its mechanism of action in human subjects

乳清作为调节短期食物摄入的功能性食品成分及其在人体中的作用机制

• 批准号: 336190-2006
• 负责人: Anderson, GeraldHarvey
• 金额: $ 2.84万
• 依托单位: University of Toronto
• 依托单位国家: 加拿大
• 项目类别: Collaborative Research and Development Grants
• 财政年份: 2008
• 资助国家: 加拿大
• 起止时间: 2008-01-01 至 2009-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=399007
• 关键词: Whey; functional; food; ingredient; regulation

Obesity is associated with health problems such as diabetes, hypertension, cardiovascular, and other diseases that cause morbidity and escalating health care expenses. Obesity in Canada is rapidly approaching that of the US, which is now close to 30% of the population.       As one possible solution to the obesity epidemic, our innovative approach is to understand the effect of food components on satiety and food intake and to use them as ingredients in functional food formulations to modulate the physiologic processes that regulate energy balance. A number of products ranging from low fat to low carbohydrate aimed at reducing caloric intake are on the market but have done little to slow the relentless increase in the prevalence of obesity. In contrast, little attention has been given to the role of proteins in the regulation of food intake and body weight.  The various high protein diets such as the Atkins diet are viewed as unhealthy because of their high fat content.     From a nutritional perspective, whey is a high quality protein.  Two types, acid and sweet whey, are produced as by-products of the cheese industry.  Most or all of the sweet whey are converted to whey protein concentrate or isolate. On the other hand, acid whey is underutilized and often wasted.       The goal of this research is to convert this high quality protein into a value-added consumer product by evaluating its functionality in stimulating short-term satiety and reducing food intake. Whey has excellent potential for use in the development of new functional food products that improve the regulation of food intake and metabolism, and therefore contribute to the control of body weight. Therefore, in addition to measuring the effects of consuming whey protein in foods and beverages on food intake, we will elucidate its mechanism of action.

肥胖与糖尿病、高血压、心血管和其他导致发病和医疗费用不断增加的疾病等健康问题有关。加拿大的肥胖率正在迅速接近美国，目前美国的肥胖率已接近 30%。       作为肥胖流行病的一种可能解决方案，我们的创新方法是了解食物成分对饱腹感和食物摄入的影响，并将其用作功能性食品配方中的成分，以调节调节能量平衡的生理过程。市场上有许多旨在减少热量摄入的低脂肪和低碳水化合物产品，但对减缓肥胖患病率的不断增加几乎没有什么作用。相比之下，蛋白质在调节食物摄入和体重中的作用却很少受到关注。  各种高蛋白饮食（例如阿特金斯饮食）由于脂肪含量高而被视为不健康。     从营养角度来看，乳清是一种优质蛋白质。  酸乳清和甜乳清两种类型是奶酪工业的副产品。  大部分或全部甜乳清被转化为乳清浓缩蛋白或分离蛋白。另一方面，酸乳清未得到充分利用并且经常被浪费。       这项研究的目标是通过评估这种高质量蛋白质在刺激短期饱腹感和减少食物摄入方面的功能，将其转化为增值消费品。乳清在开发新型功能性食品方面具有巨大的潜力，这些食品可以改善食物摄入和新陈代谢的调节，从而有助于控制体重。因此，除了测量食品和饮料中乳清蛋白对食物摄入量的影响外，我们还将阐明其作用机制。