INDUSTRIAL INGREDIENTS FOR SATIETY AND SATIATION · industrial ingredients for satiety and...

1992

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INDUSTRIAL INGREDIENTS FOR SATIETY AND SATIATION:

Scientific evaluation, current market applications and legal limitations

Gaspar Ros Berruezo

Prof. Human Nutrition and Food ScienceUniversity of Murcia, Spain

[email protected]

Bioeconomie – productie,

procesare si consum

sustenabile

mailto:[email protected]

1992

Food Science and Technology Department

RESEARCH GROUPE098-02

FACULTY OF VETERINARY SCIENCIES

UNIVERSITY OF MURCIA

RESEARCH

TEACHING

2

Who we are?

1992

Quantification and biaovailability of micronutrientes

Gut microbiota& Health

Functionality of new ingredients and bioactive

compounds.

Main Research Areas

• Folates

• Lycopene

• Minerals

• Effect ofAntinutrients/enhancers

• Influence of food matrix(thickening agents)

• Polyamines

• Phenolic compounds

• Peptides and proteins in infant formula

• Nucleotides

• Phytases

• Pycnogenol®

Influence of nutrition:

• Source/chemical form of minerals

• Peptides

• Nucleotides

• Thickening agents

• Geographical origin

• Disorders

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ACTIVITIESWhat do we do?

1992

RESOURCES

Laboratory of Sensory analyses (projects with

food companies)

Food microbiology laboratory Laboratory of Nutrition,

physical-chemycal analyses, and omics

HeroEl Pozo

Juver AlimentaciónConservas Garavilla

Al valleFini

Cell Culture laboratoryAnimal HousePediatric Hospital Virgen de la Arrixaca

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ACTIVITIES

1992

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BIOACTIVE COMPOUNDS

Satiety Enhancing Ingredients &

New Food Products Development

www.satin-satiety.eu

Presentation Overview

1. SATIN presentation.

2. Obesity & overweight: how did we get here and which are the problems?

3. Hunger, satiety & satiation: a simple-complex 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.

http://www.satin-satiety.eu/

TITLEPower Point Presentation

Funded by the 7th Framework Programme of the European Union, FP7 –Knowledge based Bio-Economy (KBBE)

1.SATIN presentation.


1. SATIN presentation.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.

1. SATIN presentation.



1. SATIN presentation.Scientific methodology


1992

11

- Leptin- Grelin



2.- Obesity & overweight: how did we get here and which are the problems?


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




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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 Today

210 Calories68 grams

610 calories200 grams

Calorie Difference: 400 calories

How to burn* 400 calories:Walk leisurely for 1 hr 10 Minutes

20 Years Ago Today

85 Calories200 ml

250 calories330-500 ml



20 Years Ago Today

320 Calories 820 calories






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

Energy Intake Energy Expenditure

Energy Balance

Prevention of Overweight and Obesity Among Children, Adolescents, and Adults

Individual Factors

Behavioral Settings

Social Norms and ValuesHome and Family

School

Community

Work Site

Healthcare

Genetics

Psychosocial

Other Personal Factors

Food and Beverage Industry

Agriculture

Education

Media

Government

Public Health Systems

Healthcare Industry

Business and Workers

Land Use and Transportation

Leisure and Recreation

Food and Beverage Intake

Physical Activity

Sectors of Influence

Draft – last revised, March 24, 2005





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

STOMACHGhrelin

Enterostatin

DUODENUM(Proximal SI)

Cholecystokinin - CCK

ILEUM (Distal SI)GLP-1

Oxyntomodulin – OXM (GLP-1 related)

Apolipoprotein A- IV

COLONGut Peptide Y - PYY

PANCREASPancreatic

Polypeptide -PP Amylin





4.- Satiety triggers in food. The satiety & satiation ingredients and the scientific evaluation.


Satiety triggers in food

Taste aroma & mouthfeeloLong chewable sctructuresoDigestive enzyme controloControlled aroma releaseoEnhanced sensory perceptiono….

Nutrient absorption & hormone release

oDigestive enzyme controloAltered rate of nutrient releaseoInfluencing bulking capacityo….

Stomach emptying & distensionoGelling/high viscosityoCoagulationoDigestive enzyme controlo….

Intestinal fermentation & hormone release

oGut microbiota modificationoControlled release of specific componentsoInfluencing bulking capacityo….

Mouth

Stomach

Small intestine

Large intestine




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 anddecreases food (energy) intake




Fibers shown to decrease food intake

oGuar gum – intact, not hydrolyzedoPsylliumoWheat branoPea fiberoCellulose, soy polysaccharideoGenerally 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.

oConsumption of 30 g RS2 or RS3 had little influence on appetite and food intake.

Ruben et al. Am J Clin Nutr 1994;60:544

Roos et al. Eur J Clin Nutr 1995;49:532




Artificial gut modelset up

In vitro assays panel

Natural compounds (20 extracts)

Artificial digestion

In vitro testing /screening for

modulation of GI hormone release

Transformation by Microbiota (WP3)

Bioavailability evaluation

Inputs from other WPs

Results

WP1 – Enabling technologies

WP1 -Activities

Ingredients and products from WP2

In vitro bioactivity profiles of new productsto WP2, WP3 and WP4



WP1:Selection of Improved Satiating FoodComponents by in vitro Screening

SAMPLE PROFILE

Ussing Chamber

Solubility, stability and

bio-availability

Intestinal parameters

GI Hormone secretion &

chemo-sensors

SHIME®: Simulator of the Human Intestinal Microbial

Ecosystem



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SHIME®: Simulator of the Human Intestinal Microbial Ecosystem

• SCFA production• NH4

+ production• Lactate production• qPCR• Total bacteria• Firmicutes• Bacteroidetes• Bifidobacteria• Lactobacilli

• DGGE

Short- or Long-term experiments

Intestinal parameters

Ranking



Static Digestion Model and Cell Platform for Bio-availability

Bile saltEnzymesNaHCO3

pH = 6

INTESTINALDIGESTION

Dialysis Fraction

INTESTINALDIGESTION

Soluble Fraction

Pepsin & Acid pH

Bioavailability test

Ranking

GASTRIC DIGESTION

Salty solution &

amilase

ORAL DIGESTION

Availability test

Solubility test



Sensory and Secretory Functions of Entero-endocrine Cells of the Gut

Cell Metabolism Vol.8, December 2008

In red squares the assays developed in the SATIN

Primary assaysSecondary assays

Ranking



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 Ingredient

Bioactor Coated protein P4E1301

Coated protein P4E1302

Naxus LC

Naxus MC

Uncoated proteinCargill ActiStar

Barliv Barley

Lygomme ABA 66

Lygomme KCT 58

Polydextrose

Satiagel ADF 520

Satiagel ADG 38

Sucromalt

Unipectine OF 305C

Viscogum FA

ZeroseNaturex 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

PLANT EXTRACTS

PROTEINS (vegetable origin)

FIBERS

HYDROCOLLOIDS

SWEETENERS

Dairy productsDifferent fruit juicesTomato soupFish/meat balls

BreadBiscuitsCereal bars

MATRIX TESTED:



Ranking of Six Tested Prototypes:Matrix + Ingredient

The rank order is from 1 to 6; where 1 corresponds to the best position

Selected for Clinical trials

Axxam rules ProDigest rules UMUR rules



WP1: SHIME prototype ranking

MATRIX INGREDIENTCELL LINES

(AXXAM)

SHIME

(ProDI)

SOLUBILITY,

BIOAVAILABILITY

(UMUR)

USSING

CHAMBER

(BioAct)

Yoghurt/Pudding [NIZO]Satiagel ADG 38

[Cargill]1 5 2 1

Tomato Juice [CTAEX] Polydextrose [Cargill] 2 3 4 4

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.

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5.- Current market applications for satiety. Some examples.


Product ASkim 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.

SMOOTHIE




Product BOat (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, D-calcium 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.

OAT BARS




Product CIngredients: 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 DIngredients: 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.

COOKIE

SOUP




Product EIngredients: 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-alpha-tocopherol, 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. Gumsfacilitate binding effect for a product with organoleptic characteristics similar to the product that is to replace.

Omelette




Product FIngredients: 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

Vegetable Burger





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.

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.

Blundell (2010) Nat. Rev. Endocrin 6: 53-55Halford & Harrold (2012) Proc Nut Soc 71: 350-362

EFSA Journal 10 (2) 2604

‘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’


Visual Analogue Scale Questionnaires (VAS).




7.- Conclusions.


Conclusions

In SATIN a complementary and comprehensive in vitro platform, suitable to performpreliminary and high throughput tests on the activity of new food components withpotential satiety effects has been developed and validated.

Specifically:

1. The existing SHIME model has been adapted for nutrient absorption, with theinclusion of a mouth step and a dynamic dialysis step to simulate absorptiveprocesses 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, stabilityand bio-availability (and inflammation if needed).

An in vitro cell based platform comprising primary assays, GI hormone secretionassays and secondary assays for chemosensors has been developed, optimizedand 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


GI hormones, TGC, cholesterol, inflammatory and renal markers, tissue gene expression, bacterial

profile, SCFA…

Outputs

Food matrix rich in protein (HPC)

MEDSatin

WP1

WP3 WP4

WP5

Dissemination & Explotation

In vitro PLATFORMscreening

Preclinical trial

No

vel pro

du

ct d

evelop

men

t

Clinical, microbiota and sensory.

Simulation of the human intestinal microbial ecosystem

MED Food ingredientes

GI hormone secretion(GLP-1, CCK) & chemosensors

Intertinal parameters(SCFA, pH,

microbial community)

Solubility, stability & bioavailablity)

Inflamatorystatus

MEDProduct profileEncapsulated or not: carob pulp, milk whey protein,

hesperetin, olive & citrus extracts, capsicum, opuntia extract. Legumes, nuts, bread, fruit & vegetables

International partners

Inputs

Outputs

Lead

: CFS

WP3 Clinical MED SI

Man

agem

en

t

WP6

Food Industrial partners

Lead:GRB

Mice C57BL/6J Model

Food matrix rich in fibre (HCC)

WP2Food pattern, food intake, body weight

composition

SELECTION OF THE MOST SATIATING MATRIX

Legumes, different breads (wheat, rye, oat), nuts (almonds, walnuts, hazelnuts), gazpacho, fruits

(pomegranate, grape,…) & veggetables (artichoke,……

InputsONE DAY TEST MEAL IN

HUMANSHUNGER, FULLNES (VAS)

AD LIBITUM MEAL INTAKE

BLOOD GLUCOSE

SALIVARY GHRELIN AND

LEPTINSATIETY INDEX

21 d weight

loss diet

Product 1 / 2

Control

11 d maintenance diet 10 d maintenance diet

Product 1 / 2

Control

Outputs

Hungen, fullnes (VAS)Gucose, Insulin, GI peptidesWeight and Anthropometry

CHANGES IN FECAL MICROBIOTA

BACTERIAL TAXA DATA(Analysis 16s rRNA gene)

QUANTITATIVE PCR ANALYSES SCFA, pH, fecal Calprotectin

HEDONIC TESTSAcceptability, preference

CONSUMER TESTAcceptance, expected satiation, expected

satiety and product description

ANALYSIS SENSORIAL TESTTDS: Temporal Dominance of SensationsQDA: Quantitative Descriptive Analysis

SAMPLE SELECTION

VAS Sensory

International partner

Lead

: CM

G

Lead:GRB

Lead:GRB

Lead

: GR

BLe

ad: G

F



Thank you!!


1992

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INDUSTRIAL INGREDIENTS FOR SATIETY AND SATIATION · industrial ingredients for satiety and...

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