industrial ingredients for satiety and satiation

Transcription

1992
INDUSTRIAL INGREDIENTS FOR SATIETY AND SATIATION:
Scientific evaluation, current market applications and legal limitations
Gaspar Ros Berruezo
Prof. Human Nutrition and Food Science
University of Murcia, Spain
[email protected]
Bioeconomie – productie,
procesare si consum
sustenabile
1
Who we are?
1992
FACULTY OF VETERINARY
SCIENCIES
UNIVERSITY OF MURCIA
Food Science and Technology
Department
TEACHING
RESEARCH GROUP
E098-02
RESEARCH
2
What do weACTIVITIES
do?
1992
Main Research Areas
Quantification and biaovailability of
micronutrientes
Functionality of new
ingredients and bioactive
compounds.
Gut microbiota
& Health
• Folates
• Polyamines
• Lycopene
• Phenolic compounds
• Minerals
• Peptides and proteins in
infant formula
• Peptides
• Nucleotides
• Nucleotides
• Phytases
• Thickening agents
• Pycnogenol®
• Geographical origin
• Effect
Antinutrients/enhancers
• Influence of food
(thickening agents)
Influence of nutrition:
• Source/chemical form of
minerals
of
matrix
• Disorders
3
ACTIVITIES
1992
Laboratory of Sensory
analyses (projects with
food companies)
Hero
El Pozo
Juver Alimentación
Conservas Garavilla
Al valle
Fini
Pediatric Hospital Virgen
de la Arrixaca
Food microbiology
laboratory
Laboratory of Nutrition,
physical-chemycal
analyses, and omics
RESOURCES
Animal House
Cell Culture laboratory
4
BIOACTIVE COMPOUNDS
1992
Satiety Enhancing Ingredients
&
New Food Products
Development
5
Presentation Overview
1. SATIN presentation.
2. Obesity & overweight: how did we get
here and which are the problems?
3. Hunger, satiety & satiation: a simplecomplex mechanism.
4. Satiety triggers in food. The satiety &
satiation ingredients and the scientific
evaluation.
5. Current market applications for satiety.
Some examples.
6. Legal limitations.
7. Conclusions.
www.satin-satiety.eu
TITLE
1.SATIN presentation.
Power Point Presentation
Funded by the 7th Framework Programme of the European Union, FP7 –
Knowledge based Bio-Economy (KBBE)
Consortium
Background and Objectives:
The SATIN consortium aims to develop novel food products for
European consumers through processing innovation that will enhance
satiety and help to achieve a balanced diet.
The multidisciplinary collaboration is developing food products that
help regulate food intake by accelerating satiation during a meal,
enhancing satiety and/or reducing appetite through novel processing
methods and validating these products in human trials by examining
key biomarkers, nutrient availability and behaviour.
Scientific methodology
1992
-
Leptin
Grelin
11
2.- Obesity &TITLE
overweight:
how did we get here and
Power
Point
Presentation
which are the problems?
2.- Obesity & overweight: how did we get here and
1:6 of the world’s population are
malnourished-a billion people go hungry
In the rich world 1:4 are obese and 1:3 of us are
overweight
Overweight and obesity among adults
Prevalence of obesity among adults, 2009 (or nearest year)
Source: OECD Health Data 2011; national sources for non-OECD countries.
The Obesity Environment
 Consumption of energy encouraged!
– Wide variety, low cost, good taste, high fat/energy
dense foods available everywhere
– Large portions
• Expenditure of energy discouraged!
–
–
–
–
Reduction of jobs requiring physical labor
Reduction of PE at schools
Increased time spent watching TV, web, video games
Urban sprawl
Portion Distortion:
Do You Know How Food Portions Have Changed in 20 Years?
20 Years Ago
210 Calories
68 grams
Today
610 calories
200 grams
20 Years Ago
85 Calories
200 ml
Today
250 calories
330-500 ml
20 Years Ago
320 Calories
Today
820 calories
Calorie Difference: 400 calories
How to burn* 400 calories:
Walk leisurely for 1 hr 10 Minutes
Courtesy of Dr. Kelly Brownell
Obesity-associated Morbidities
•
•
•
•
•
•
Type 2 diabetes
Heart disease
Hypertension
Stroke
Cancer
Sleep apnea
•
•
•
•
•
•
Asthma
Urinary incontinence
Gallbladder disease
Nonalcoholic FLD
Osteoarthritis
Psychological disorders
• Long etc…
CDC Framework for Preventing Obesity
Social Norms
and Values
Home and Family
Food and Beverage
Industry
School
Agriculture
Sectors of
Influence
Community
Work Site
Education
Media
Healthcare
Government
Behavioral
Settings
Public Health
Systems
Healthcare Industry
Genetics
Psychosocial
Business and
Workers
Individual
Factors
Other Personal
Factors
Food and
Beverage Intake
Energy Intake
Physical
Activity
Energy Expenditure
Energy Balance
Draft – last revised, March 24, 2005
Prevention of Overweight and Obesity Among
Children, Adolescents, and Adults
Land Use and
Transportation
Leisure and
Recreation
3.- Hunger, satiety
TITLE& satiation:
a simple-complex
mechanism.
3.- Hunger, satiety & satiation:
a simple-complex mechanism.
N
Kringelbach, M.L., Stein, A. and van Hartevelt, T.J. 2012. The functional human neuroanatomy of food pleasure cycles.
Physiology & Behavior Volume 106, Issue 3, 6 June 2012, Pages 307–316
Hormones produced by the gut and pancreas
STOMACH
Ghrelin
Enterostatin
DUODENUM
(Proximal SI)
Cholecystokinin - CCK
PANCREAS
Pancreatic
Polypeptide -PP
Amylin
ILEUM (Distal SI)
GLP-1
Oxyntomodulin – OXM
(GLP-1 related)
Apolipoprotein A- IV
COLON
Gut Peptide Y - PYY
4.- Satiety triggers in food.
TITLE ingredients
The satiety & satiation
Power
Point
Presentation
and the
scientific
evaluation.
The satiety & satiation ingredients and the scientific evaluation.
Satiety triggers in food
Mouth
Small intestine
Taste aroma & mouthfeel
oLong chewable sctructures
oDigestive enzyme control
oControlled aroma release
oEnhanced sensory perception
o….
Stomach
oAltered rate of nutrient release
oInfluencing bulking capacity
o….
Large intestine
Stomach emptying & distension
oGelling/high viscosity
oCoagulation
o….
Nutrient absorption & hormone
release
Intestinal fermentation & hormone
release
oGut microbiota modification
oControlled release of specific
components
oInfluencing bulking capacity
o….
Ruijschop et al., 2008, Br J Nutr, 99, 1140-1148
Tribology to complement viscosity
Hunger hormones
Overduin et al, Endocrinology (2005)
Dietary fiber increases GLP-1 and
decreases food (energy) intake
Fibers shown to decrease food intake
oGuar gum – intact, not hydrolyzed
oPsyllium
oWheat bran
oPea fiber
oCellulose, soy polysaccharide
oGenerally in high doses
Slavin and Green, Nutr Bulletin, 2007
Resistant starch (RS) and satiety
oDigestible starch resulted in greater feelings of satiety and fullness
compared to resistant and slowly digestible starch.
Ruben et al. Am J Clin Nutr 1994;60:544
oConsumption of 30 g RS2 or RS3 had little influence on appetite and food
intake.
Roos et al. Eur J Clin Nutr 1995;49:532
Inputs from
other WPs
Ingredients and
products from WP2
WP1 – Enabling
technologies
Transformation by
Microbiota (WP3)
Natural compounds (20
extracts)
Bioavailability
evaluation
Artificial gut model
set up
Artificial digestion
In vitro assays
panel
In vitro testing
/screening for
modulation of GI
hormone release
WP1 -Activities
Results
In vitro bioactivity profiles of new products
to WP2, WP3 and WP4
WP1:Selection of Improved Satiating Food
Components by in vitro Screening
SHIME®: Simulator of the
Human Intestinal Microbial
Ecosystem
GI Hormone
secretion &
chemosensors
Solubility,
stability and
bioavailability
Intestinal
parameters
SAMPLE
PROFILE
Ussing
Chamber
SHIME®: Simulator of the Human
Intestinal Microbial Ecosystem
Short- or Long-term experiments
Intestinal
parameters
•
•
•
•
SCFA production
NH4+ production
Lactate production
qPCR
• Total bacteria
• Firmicutes
• Bacteroidetes
• Bifidobacteria
• Lactobacilli
• DGGE
36
Ranking
Static Digestion Model and Cell
Platform for Bio-availability
ORAL
DIGESTION
Ranking
Salty
solution &
amilase
GASTRIC
DIGESTION
Pepsin &
Acid pH
INTESTINAL
DIGESTION
Dialysis
Fraction
Bile salt
Enzymes
NaHCO3
pH = 6
Availability test
INTESTINAL
DIGESTION
Soluble
Fraction
Solubility test
Bioavailability test
Sensory and Secretory Functions
of Entero-endocrine Cells of the Gut
Ranking
Secondary assays
Primary assays
Cell Metabolism Vol.8, December 2008
In red squares the assays developed in the SATIN
Sample Tested
 Pure ingredients
 Digested ingredients processed through short-term SHIME batch
experiments and collected from different SHIME compartments
 Digested matrices processed through short-term SHIME batch
experiments and collected from different SHIME compartments
 Digested prototypes (matrix + ingredient) processed through
long-term SHIME experiments and collected from different SHIME
vessels
Pure ingredient
and matrix lists
Company
Bioactor
Cargill
 PLANT EXTRACTS
 PROTEINS (vegetable origin)
 FIBERS
 HYDROCOLLOIDS
 SWEETENERS
Naturex
MATRIX TESTED:
Dairy products
Different fruit juices
Tomato soup
Fish/meat balls
Bread
Biscuits
Cereal bars
Ingredient
Coated protein P4E1301
Coated protein P4E1302
Naxus LC
Naxus MC
Uncoated protein
ActiStar
Barliv Barley
Lygomme ABA 66
Lygomme KCT 58
Polydextrose
Satiagel ADF 520
Satiagel ADG 38
Sucromalt
Unipectine OF 305C
Viscogum FA
Zerose
Apple pectin
Blueberry
Cinnamon
Common bean
Green tea
Garcinia cambogia PE
Goldenseal root
Kemfe
Noni juice powder
Red panax ginseng PE
Royal jelly PE
Soluble cocoa fibre
Soy
Spergularia
Svetol
Turmeric
Viscofiber
Yerba mate
Ranking of Six Tested Prototypes:
Matrix + Ingredient

Axxam rules

ProDigest rules

UMUR rules
Selected for
Clinical trials
The rank order is from 1 to 6; where 1 corresponds to the best position
WP1: SHIME prototype ranking
MATRIX
Yoghurt/Pudding [NIZO]
INGREDIENT
Satiagel ADG 38
[Cargill]
Tomato Juice [CTAEX] Polydextrose [Cargill]
SOLUBILITY,
BIOAVAILABILITY
USSING
CHAMBER
(UMUR)
(BioAct)
5
2
1
2
3
4
4
CELL LINES
SHIME
(AXXAM)
(ProDI)
1
Orange Nectar
[Coca-Cola]
NAXUS LC [BioActor]
3
2
4
3
Pineapple Nectar [Juver]
Kemfe [Naturex]
4
4
4
5
Bread [BioActor]
NAXUS MC [BioActor]
5
1
2
/
Fish balls [CTC]
Viscogum [Cargill]
5
6
1
1
The rank order is from 1 to 6; were 1 corresponds to the best position.
1
6
TITLE
5.- Current market applications
for satiety.
Some examples.
5.- Current market applications for satiety.
Some examples.
Product A
SMOOTHIE
Skim milk, calcium caseinate, sodium caseinate, fiber (inulin), fructose, maltodextrins, cocoa powder, sugar, sunflower
oil, canola oil, minerals (potassium citrate, magnesium carbonate, monobasic potassium phosphate, sodium chloride,
pyrophosphate iron III, zinc sulfate, copper gluconate II, tricalcium phosphate, manganese II sulfate, sodium fluoride,
chromium III chloride, sodium selenite, sodium molybdate, potassium iodide), coconut oil, chocolate flavor, fish oil ,
emulsifiers (mono-and diglycerides of fatty acids, soy lecithin), vitamins (C, E, nicotinamide, calcium pantothenate, B6,
B1, B2, A, folic acid, K1, biotin, D3, B12), sweeteners (aspartame and acesulfame K), antioxidant (sodium ascorbate).
For this smoothie, found milk and caseinate proteins able of increasing satiety
and suppressing caloric intake.
It also inulin, whose ability to disperse in water increases the volume and
viscosity of the product in the gastrointestinal tract thus increasing satiety while
is able to bind to fats and eliminate them through stool so favors weight loss.
Character maltodextrins have also satisfying since they increase the volume due
to its solubility in water, also act as flavor encapsulants.
Some examples.
Product B
OAT BARS
Oat (50%), maltitol syrup sweetener chocolate (13.3%) (cocoa mass, maltitol, cocoa butter, milk fat, emulsifier (soy
lecithin), vanilla), puffed rice (flour rice, wheat gluten, sugar, wheat malt, sugar, salt), humectant (glycerol), wheat
starch, low fat cocoa, sunflower oil, flavors, vitamins (L-ascorbic acid, nicotinamide, DL acetate - alfatocoferilo, Dcalcium pantothenate, riboflavin, prirdoxina hydrochloride, thiamine hydrochloride, retinyl acetate, folic acid, D-biotin,
cholecalciferol, cyanocobalamin), minerals (ferric diphosphate, zinc oxide, manganese sulfate, cupric sulfate,
potassium iodide, sodium selenite
Rolled oats are rich in fiber so that slow gastric evacuation and increase satiety,
helping to extend meal periods in time.
Some examples.
Product C
COOKIE
Ingredients: milk protein, palm fat, wheat flour, sugar. Wheat gluten, wheat starch, apple (5.3%), egg powder, barley,
flavor, raising agents (disodium diphosphate, sodium acid carbonate, ammonium carbonate), cinnamon (0.3%), germ
wheat.
The milk protein increases satiety and suppresses the short-term intake. While
wheat flour form viscous gels in the stomach which slows gastric evacuation and
the period between meals.
Product D
SOUP
Ingredients: milk proteins, soy protein, flavors, salt, mushrooms (4%), thickeners (guar gum, xanthan gum, carrageenan), flavor enhancer (potassium chloride),
celery powder, spices (garlic, pepper ), oligofructose, onion powder, yeast extract, anti-caking agent (silicon dioxide), vitamins (maltodextrin, L-ascorbic acid,
DL ethyl-alpha tocopheryl acetate, nicotinamide, calcium D-pantothenate, retinyl acetate, thiamine hydrochloride, riboflavin, D-biotin, pteroylmonoglutamic
acid, cyanocobalamin)
The proteins increase satiety and decrease short-term intake. While gums and
oligofructose with its thickening properties are viscous gels delaying gastric
emptying. This food can supply a nutritional meal.
Some examples.
Product E
Omelette
Ingredients: Proteins of milk, egg albumen powder, whole egg powder, inulin, minerals (magnesium carbonate,
calcium carbonate, iron pyrophosphate, zinc sulfate), salt, acidity regulator: potassium citrate, SMP , raising agent:
sodium bicarbonate, thickener: xanthan gum, flavorings (including flavor enhancers (monosodium glutamate, disodium
inosinate, disodium guanylate), lactose, celery), anticaking agent: silicon dioxide, vitamins: L-ascorbic acid, dl-alphatocopherol, retinyl acetate, cholecalciferol, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, folic acid),
acidifier: citric acid, color: beta-carotene. Made in a factory that uses gluten, soy, lupine, nuts and sesame.
The milk protein and egg albumen make this product a satiating food that
provides the necessary vitamins for our body and helps in weight loss. Gums
facilitate binding effect for a product with organoleptic characteristics similar to
the product that is to replace.
Some examples.
Product F
Vegetable Burger
Ingredients: Soy Protein, pea protein, pea flour, dehydrated vegetables (11%) (powder pumpkin and carrot flakes),
oligofructose, potato starch, aromas, flavor enhancer (sodium chloride), thickening (alginate sodium, calcium sulfate,
tetrasodium diphosphate), spice (black pepper), anti-caking agent (silicon dioxide), vitamins (maltodextrin, L-ascorbic
acid acetate, DL-alpha tocopheryl acetate, nicotinamide, D-calcium pantothenate, riboflavin, thiamine hydrochloride ,
retinyl acetate, pteroylmonoglutamic acid, D-biotin, cyanocobalamin).
The burger is one of the most demanded products at present, due to the great
influence of the American diet in our society. This type of product can help
people with a tendency to gain weight eating a diet more similar to that of their
environment and that this diet does not seem monotonous , a fact that is often
difficult to track diets . The soy and pea proteins are both plant , conform to
current consumer preferences which prefer vegetable protein to animal as they
are considered more healthy and environmentally friendly. Besides the effect of
the protein in pea, Abou -Samra (2011), is similar to that of casein , ie producing
an appetite suppression . Fiber in this food is represented by the dehydrated
vegetables, oligofructose and potato starch , which will effect the formation of
viscous gels to increase satiety
TITLE
6.- Legal limitations.
Appetite
1. Must result in changes in energy intake (if this
is claimed physiological effect rather that
decreased body weight)
2. Must be sustained across day – no
compensation
3. Must be enduring – observable e.g. Up to four
weeks during dosing
4. Biomarkers useful for proof-of-concept but
not necessary for efficacy
5. Appetite ratings must be assessed using VAS.
Visual Analogue Scale Questionnaires (VAS).
Appetite
1. Considered only in context of decreased body
weight - intake no longer as important but body
weight is (most claims to date focus on intake – and
are negative)?
2. Must be sustained (12 weeks) with continuous
consumption of food to exclude adaptation
through compensatory mechanisms – must have
body weight change to make any communication
on appetite (how many claims have actually been
reviewed with body weight)?
3. Biomarkers may support behavioural assessment
4. Behavioural assessment (appetite ratings) must be
assessed using VAS.
‘Claims on changes in appetite ratings have been made in the context of body weight.
In this context evidence for a sustained effect on appetite ratings and body weight with continuous
consumption of the food, should be provided’
Blundell (2010) Nat. Rev. Endocrin 6: 53-55
Halford & Harrold (2012) Proc Nut Soc 71: 350-362
EFSA Journal 10 (2) 2604
TITLE
7.- Conclusions.
Conclusions
In SATIN a complementary and comprehensive in vitro platform, suitable to perform
preliminary and high throughput tests on the activity of new food components with
potential satiety effects has been developed and validated.
Specifically:
1. The existing SHIME model has been adapted for nutrient absorption, with the
inclusion of a mouth step and a dynamic dialysis step to simulate absorptive
processes in the small intestine.
 The static digestion model has also been implemented with a mouth step
 Cell-based assays have been established to assess ingredient solubility, stability
and bio-availability (and inflammation if needed).
 An in vitro cell based platform comprising primary assays, GI hormone secretion
assays and secondary assays for chemosensors has been developed, optimized
and validated with reference controls.
Acknowledgments
•
•
•
•
•
Massimo Marzorati, ProDigest BVBA, Belgium
Carmen Frontela-Saseta & Rubén López Nicolás, UMU, Spain
Hans van der Saag, BioActor, The Netherlands
Jason Halford & Joanne Harrold, University of Liverpool, UK
Laura Stucchi & Lia Scarabottolo, Axxam S.p.A., Italy
MEDSatin
Lead: CFS
WP1
In vitro PLATFORM
screening
MED Food
ingredientes
Simulation of the human intestinal microbial ecosystem
GI hormone secretion
(GLP-1, CCK) &
chemosensors
Inputs
International partners
Encapsulated or not: carob pulp, milk whey protein,
hesperetin, olive & citrus extracts, capsicum, opuntia extract.
Legumes, nuts, bread, fruit & vegetables
Intertinal parameters
(SCFA, pH,
microbial community)
Solubility, stability
& bioavailablity)
MEDProduct profile
Inflamatory
status
Outputs
Lead:GRB
Food Industrial
partners
Lead:GRB
Lead: CMG
Lead: GRB
GI hormones, TGC, cholesterol,
inflammatory and renal markers,
tissue gene expression, bacterial
profile, SCFA…
SELECTION OF THE MOST
SATIATING MATRIX
Food matrix rich in fibre
(HCC)
Clinical MED SI
 VAS
 Sensory
ONE DAY TEST MEAL IN
HUMANS
Inputs
Outputs
HUNGER, FULLNES (VAS)
WP4
AD LIBITUM MEAL INTAKE
BLOOD GLUCOSE
Legumes, different breads (wheat, rye, oat), nuts
(almonds, walnuts, hazelnuts), gazpacho, fruits
(pomegranate, grape,…) & veggetables
(artichoke,……
WP5
Lead: GF
WP3
Mice C57BL/6J Model
Food pattern, food
intake, body weight
composition
Food matrix rich in
protein (HPC)
WP3
WP6
Preclinical trial
Novel product
development
Management
WP2
21 d
weight
loss diet
SATIETY INDEX
Clinical, microbiota and sensory.
Hungen, fullnes (VAS)
Gucose, Insulin, GI peptides
Weight and Anthropometry
Product 1 /
2
11 d maintenance diet
Control
Outputs
Product 1 /
2
10 d maintenance diet
Control
SALIVARY GHRELIN AND
LEPTIN
CHANGES IN FECAL
MICROBIOTA
 BACTERIAL
TAXA
DATA
(Analysis 16s rRNA gene)
 QUANTITATIVE PCR ANALYSES
 SCFA, pH, fecal Calprotectin
Dissemination & Explotation
HEDONIC TESTS
Acceptability,
preference
SAMPLE SELECTION
ANALYSIS SENSORIAL TEST
TDS: Temporal Dominance of Sensations
QDA: Quantitative Descriptive Analysis
CONSUMER TEST
Acceptance, expected satiation, expected
satiety and product description
Lead:GRB
International partner
Thank you!!
1992
60

industrial ingredients for satiety and satiation

Transcription

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