Delaying fat digestion to curb appetite
19 August 2010
BBSRC-funded scientists at the Institute of Food Research have discovered an unexpected synergy that helps break down fat. The discovery provides a focus to find ways to slow down fat digestion, and ultimately to create food structures that induce satiety.
"Much of the fat in processed foods is eaten in the form of emulsions such as soups, yoghurt, ice cream and mayonnaise," said Dr Peter Wilde from the Institute of Food Research, an institute of BBSRC. "We are unpicking the mechanisms of digestion used to break them down so we can design fats in a rational way that are digested more slowly."
If the digestion of fat is delayed and fatty acids are able to reach the ileum, the final section of the small intestine, their presence stimulates satiety-inducing hormones.
IFR scientists have been experimenting with using protein layers to stabilise emulsions and delay fat digestion.
In this study, they found that a normally-stable whey protein is partially broken down when it is attached to the surface of an emulsion. When a surfactant is introduced, this acts synergistically with the fat, breaking down the protein layer even more effectively. With the barrier weakened, access is improved for the enzymes and bile salts that break down fat.
"We are now experimenting with heat and enzyme treatments to reduce the synergistic effect and make the protein barrier stronger," said Dr Wilde.
The scientists at the Institute of Food Research, an institute of the BBSRC, are the only scientists seeking the precise mechanisms by which emulsions behave under different conditions and how they are digested so they can be used to control satiety.
This research was also funded by the EU through a Marie Curie Fellowship.
BBSRC is the UK funding agency for research in the life sciences. Sponsored by Government, BBSRC annually invests around £470M in a wide range of research that makes a significant contribution to the quality of life in the UK and beyond and supports a number of important industrial stakeholders, including the agriculture, food, chemical, healthcare and pharmaceutical sectors.
BBSRC provides institute strategic research grants to the following:
- The Babraham Institute
- Institute for Animal Health
- Institute of Biological, Environmental and Rural Sciences (Aberystwyth University)
- Institute of Food Research
- John Innes Centre
- The Genome Analysis Centre
- The Roslin Institute (University of Edinburgh)
- Rothamsted Research
The Institutes conduct long-term, mission-oriented research using specialist facilities. They have strong interactions with industry, Government departments and other end-users of their research.