Dietary fibre enrichment in foods for targeted health benefits: relating physical and physiological properties of hydrocolloids

食品中富含膳食纤维以实现有针对性的健康益处：与水胶体的物理和生理特性相关

• 批准号: RGPIN-2015-04847
• 负责人: Goff, HDouglas
• 金额: $ 2.4万
• 依托单位: University of Guelph
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2016
• 资助国家: 加拿大
• 起止时间: 2016-01-01 至 2017-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=613203
• 关键词: Dietary; fibre; enrichment; foods; targeted

Hydrocolloids (mostly soluble, non-starch polysaccharides) are multi-functional natural food components or added ingredients. They deliver technological functionality to foods in the form of physical attributes like viscosity, gelation, and colloidal stability through their macromolecular behaviour. At the same time, these hydrocolloids act as dietary fibre and deliver a multitude of health benefits, including increased satiety, blood glucose attenuation after consumption of a meal, reduction in blood cholesterol levels through bile acid binding, fermentation in the colon to produce short-chain fatty acids, reduced incidence of colorectal cancers, and many other health benefits. In Canada, on average we only consume half of the recommended amount of dietary fibre (soluble and insoluble), so supplementation of beneficial fibres into foods is an important and viable health-promoting strategy as it is unlikely that enhanced consumption of whole grains, legumes, vegetables and fruits (our principal natural dietary sources) can make up this deficiency in the modern diet. The objectives of our research are to explore the relationship between rheological and aqueous properties of hydrocolloids in solution and their nutritional functionality, as assessed primarily by in vitro analyses correlated, through complementary funding and activity, with in vivo trials; and, to explore novel means of enrichment of hydrocolloids into foods to deliver health benefits. Although polysaccharide structure-physical function relationships have been studied in detail and are well known, the relationship between molecular structure and physiological functionality is not well understood. During the next phase of this research, selected hydrocolloids with demonstrated health benefits (primarily glycemia control, as assessed either from our in vivo studies or from the literature) and spanning a range of molecular structures will be characterized for both their structural properties and their rheological properties using our in vitro model to simulate gastric and intestinal degradation and dilution. The effect of food matrix and other food and dietary components will also be included. The expected significance of this will be to understand more fundamentally the relationship between molecular structure and physiological function so that appropriate hydrocolloids are targeted for enhanced utilization in foods. In addition, novel strategies for incorporation of nutritionally-relevant concentrations of hydrocolloids into food systems will be explored using the enhanced knowledge gained regarding ideal stucture/ behaviour in the gastrointestinal tract that delivers specific health benefits (i.e., parlaying nutritional functionality back into technological functionality).

水胶体（主要是可溶性的非淀粉多糖）是多功能天然食品成分或添加成分。它们通过其大分子行为以粘度、凝胶化和胶体稳定性等物理属性的形式为食品提供技术功能。与此同时，这些水胶体充当膳食纤维并提供多种健康益处，包括增加饱腹感，餐后血糖衰减，通过胆汁酸结合降低血液胆固醇水平，在结肠中发酵产生短链脂肪酸，降低结直肠癌的发病率，以及许多其他健康益处。在加拿大，我们平均只摄入推荐量的一半膳食纤维（可溶性和不溶性），因此在食物中补充有益纤维是一种重要而可行的促进健康的策略，因为增加全谷物，豆类，蔬菜和水果（我们的主要天然膳食来源）的消费不太可能弥补现代饮食中的这一不足。 我们研究的目标是探索溶液中水胶体的流变学和水性特性与其营养功能之间的关系，主要通过体外分析进行评估，通过补充资金和活动，与体内试验相关;并探索将水胶体富集到食品中以提供健康益处的新方法。虽然多糖的结构-物理功能关系已经被详细研究并且是众所周知的，但是分子结构和生理功能之间的关系还没有被很好地理解。在本研究的下一阶段，将使用我们的体外模型模拟胃和肠降解和稀释，对具有已证实的健康益处（主要是肠道控制，根据我们的体内研究或文献评估）并跨越一系列分子结构的选定水胶体的结构特性和流变特性进行表征。食物基质和其他食物和饮食成分的影响也将包括在内。其预期意义在于更根本地理解分子结构和生理功能之间的关系，以便针对性地提高食品中的水胶体利用率。此外，将利用获得的关于胃肠道中提供特定健康益处的理想结构/行为（即，将营养功能重新组合成技术功能）。