Emulsion structure: a novel mechanism of delivering fatty acids to regulate gut function and satiety.

肥胖及其相关疾病，如心血管疾病、II型糖尿病和一些癌症，是英国人口健康面临的最大挑战之一。这是饮食和生活方式因素共同作用的结果。如果我们的体力活动在减少，那么饮食能量的摄入量也应该减少。然而，有几个因素使我们很难限制食物的摄入量，包括：-进食过量食物的进化压力，持续的、全年可获得的、廉价、方便和可取的高能量食物的选择。因此，许多人发现很难限制食物摄入量也就不足为奇了。因此，最近人们对设计降低食欲或促进饱腹感的食物非常感兴趣，以此来帮助控制饮食摄入量和防止肥胖的发生。然而，到目前为止，还没有开发出可以减轻人类体重的有效食物。设计针对控制食欲的生理机制的食物可能会提供一种治疗肥胖症的新方法。这个项目的原理是，减缓脂肪消化将刺激肠道分泌激素，从而减少食欲：--正常情况下，大部分营养物质在小肠的第一部分(十二指肠)被吸收。-大量或难以消化的食物允许一些营养物质运输到小肠的末端(回肠)-这些营养物质刺激回肠壁上的细胞分泌食欲抑制激素。-这些荷尔蒙减缓消化，减少饥饿感。我们将验证这样一种假设，即在合理设计的乳剂中抑制脂肪消化，将特定类型的脂肪输送到较低的小肠，将降低食欲。我们不希望完全停止脂肪消化，因为这可能会导致副作用，如脂肪性腹泻(脂肪泻)。我们已经证明，在实验室里，我们可以通过在脂肪液滴的表面涂上植物脂(半乳糖脂)或酶处理的牛奶蛋白来减缓脂肪的消化。这些分子在乳剂中形成脂肪液滴的表面，抵抗脂肪消化过程。我们现在想把这些发现应用到人类研究中，这样我们就可以确定这些分子是如何工作的，并测量它们对脂肪消化、激素释放和食物摄入的影响。我们的主要目标是：1.确定哪些特定的脂质分子在刺激激素分泌方面最有效。2.设计模型乳剂系统，在模型系统中，既可以延迟脂肪消化，又可以将某些类型的脂肪输送到较低的小肠。3.通过测量脂肪消化率、肠道激素释放和食欲水平来量化在健康人类志愿者身上的结果。这些乳状液将在食品研究所根据20多年在食品乳状液和界面方面的研究经验设计并进行体外消化。对胃肠激素分泌的测量将在伦敦帝国理工学院进行，该学院的研究人员是世界上胃肠激素研究的领先者之一。位于格拉斯哥的苏格兰大学环境研究中心将确定人类对脂肪的消化情况，该中心是该领域的领先中心。确定人类饱腹感影响的实验将与利兹大学世界知名的心理学系合作进行。该项目将确定制定各种食品的设计原则，包括日常、令人满意的食品，这些食品具有真实、可验证、促进饱腹感的特性，将使所有人口部门受益。这项研究将导致进一步的、更长期的项目，以验证这种食物在长期体重控制中的效用。

Obesity and associated conditions, such as cardiovascular disease, type II diabetes and some cancers, are one of the greatest challenges facing the health of the UK population. This is due to a combination of dietary and lifestyle factors. If our physical activity is decreasing, then so should dietary energy intake. However, several factors make it difficult for us to restrict our food intake, including:- evolutionary pressure to consume excess food, the constant, year-round availability and choice of cheap, convenient and desirable, high energy foods. It is therefore unsurprising that many individuals find it difficult to restrict their food intake. As a consequence, there has been much recent interest in designing foods which reduce appetite or promote satiety as an aid to control dietary intake and prevent the onset of obesity. However, to date there have been no effective foods developed that can reduce body weight in humans. Designing foods which target physiological mechanisms controlling appetite may provide a novel way of treating obesity. This project is based on the principle that slowing fat digestion will stimulate hormone secretion from the gut that reduce appetite as follows:- - Normally, most nutrients are absorbed in the first section of the small intestine (the duodenum). - Large or difficult to digest meals allow some nutrients to travel to the end of the small intestine (the ileum) - These nutrients stimulate cells in the wall of the ileum to secrete appetite suppressing hormones. - These hormones slow down digestion and reduce hunger. We will test the hypothesis that inhibiting fat digestion in rationally designed emulsions to deliver specific types of fat to the lower small intestine, will reduce appetite. We do not wish to stop fat digestion completely, as this can lead to side effects such as fatty diarrhoea (steatorrhea). We have already shown that we can slow fat digestion in the laboratory by coating the surface of fat droplets with plant lipids (galactolipids) or enzyme treated milk proteins. These molecules make surface of the fat droplets in emulsions, resistant to the processes involved in fat digestion. We now want to apply these findings to human studies so we can determine how these molecules work and measure their effects on lipid digestion, hormone release, and food intake. Our main objectives are: 1. Determine which specific lipid molecules are the most effective at stimulating hormone secretion. 2. Design model emulsion systems which both delay fat digestion, and deliver certain types of lipid to the lower small intestine in model systems. 3. Quantify the outcomes on healthy human volunteers by measuring lipid digestion rates, gut hormone release and appetite levels. The emulsions will be designed and undergo in vitro digestions at the Institute of Food Research based on over 20 years research experience in food emulsions and interfaces. Measurements of gut hormone secretion will be undertaken at Imperial College London, whose researchers are one of the leading groups in the world on gut hormones. The digestion of fats in humans will be determined at the Scottish Universities Environmental Research Centre in Glasgow, a leading centre in its field. Experiments determining the effects satiety in humans will be performed in conjunction with the world renowned department of psychology at the University of Leeds. This project will determine the design principles involved in formulating a wide variety of foods, including everyday, desirable foods with true, verifiable, satiety promoting properties that will benefit all sectors of the population. The research would lead to further, longer term projects to verify that such foods have utility in long term weight control.