Veg for health! Polyphenol enriched snack foods to reduce glycaemic responses and drive changes in 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消化和肠道微生物区系的组成知之甚少。使用PesiCo最先进的加工设施，将使用创新的制造技术生产高纤维多酚强化零食。然后，这些零食将被用于基于生化模型和细胞培养系统的高级人体消化模型，以测量胃肠道中多酚的释放，以及这对淀粉通过淀粉酶和蔗糖酶-异麦芽酶的消化以及通过SGLT-1和GLUT2吸收糖的影响。最初的目标是了解多酚和膳食纤维如何在复杂的食物中结合以降低血糖反应。其次，使用基于恒化器的人结肠模型来研究多酚和纤维对肠道微生物区系的影响。这将包括16S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。这些信息将被用来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区系。

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.