Award details

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

Reference	BBS/E/F/00042631
Principal Investigator / Supervisor	Professor Peter Wilde
Co-Investigators / Co-Supervisors
Institution	Quadram Institute Bioscience
Department	Quadram Institute Bioscience Department
Funding type	Research
Value (£)	144,300
Status	Completed
Type	Institute Project
Start date	01/08/2011
End date	31/01/2015
Duration	42 months

Abstract

Obesity and associated health problems have in part been linked with chronic overconsumption, leading to gradual long term weight gain and obesity. Enhancing the satiety promoting properties of a wide range of common food products offers a sustainable solution. However, the complex mechanisms involved in the digestion of and subsequent physiological response to these structures is not known. This study aims to delay lipid digestion by designing the interfaces of fat droplets to modulate lipolysis. This will enable delivery of fatty acids to the distal small intestine to promote secretion of satiety inducing hormones in humans and hence reduce appetite. This will help develop a rational design strategy for satiety promoting foods as a long term weight control strategy. We have previously demonstrated delayed lipolysis in vitro by creating emulsion droplets stabilised by galactolipids or crosslinked proteins which increase resistance to lipolysis by preventing adsorption of bile salts and/or lipase/colipase. The next stage of this research is to determine the effectiveness in vivo. Therefore this study will aim to address the following objectives:- 1. Identify which specific lipids are most effective at stimulating anorectic gut hormones in cellular and animal models. 2. Determine how rational design of emulsions (form and composition) can resist lipid digestion and target the delayed release of specific lipids to the lower small intestine in vitro and in animal models. 3. Validate the effectiveness of the emulsion systems on healthy human volunteers by quantifying the impact on lipid digestion rates, gut hormone release and satiety. The outcome of this study will be to determine the mechanistic pathways, both physiological and physico-chemical, that control satiety through the rational design of resistant emulsion systems. The design principles involved will be used to develop human studies to determine the impact on long weight control.

Summary

unavailable

Committee	Not funded via Committee
Research Topics	Diet and Health
Research Priority	X – Research Priority information not available
Research Initiative	X - not in an Initiative
Funding Scheme	X – not Funded via a specific Funding Scheme

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